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Thread: BBQ recipes

  1. #26
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    mango habanero bbq sauce:

    kraft honey bbq sauce or any other cheap sauce of choice.
    blend in mango w/o out seed and skin of course
    blend in habanero and a jalapeno w/ seeds to increase kick
    blend in a lil molasses
    blend in a lil micro brew
    and a bit of brown sugar and flour to thicken it up.

    this sauce is the shit. and i am better at cooking ribs than all of you.

    edit: god put me on top of page two just to prove my rib skills are above all.
    god created man. winchester and baseball bats made them equal - evel kenievel

  2. #27
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    just gotta great mental image of Z-bo in a seahawks jersey and baggy shorts spinning whole racks ion a big ol grill like hes in a mid 90's rap video

  3. #28
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    Edit to add that I posted the wrong wood for smoking, hickory for ribs, mesquite for chicken.
    Quote Originally Posted by Roo View Post
    I don't think I've ever seen mental illness so faithfully rendered in html.

  4. #29
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    Nice! Keep em coming!

  5. #30
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    Quote Originally Posted by LIP
    Fish=animal=meat, yes?
    Qualification - Not eating land animals. Or snails.
    Living vicariously through myself.

  6. #31
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    Making pulled pork sammiches tomorrow. Will report back.

  7. #32
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    OK, as an Aussie, my understanding is that American grilling is like our BBQ. So BBQ is like a spit roast?

  8. #33
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    Grilled/Bar-B-Q Swordfish (My own recipe):

    2 1-1 1/2" thick fresh swordfish steaks (triangles)
    1 fresh squeezed lemon
    2 Tbsp. white wine worchester sauce
    3 Tbsp. extra virgin olive oil
    2 pinches cayene pepper
    2 pinches white pepper
    1 heaping tsp. dijon mustard
    (a pinch or 2 sea salt optional)


    Pre-heat grill high (450 degrees). While hot, clean grill with cloth rag an a small amount of olive oil.

    Wet swordfish with cold water. Pat both sides with paper towel.
    Briskly whisk all ingredients (except fish) together in a bowl.
    Marinate swordfish in sauce for 1/2 hour.
    Place swordfish on hot cleaned grill, and pour sauce on top (leaving some for when fish is turned). Close grill and cook for 8-9 mins.
    Turn grill down to med.-high. Turn swordfish, place sauce on top, close grill and let cook for 6-7 mins. Remove from heat.

    Serve with asparagas vinegrette and a bottle of either a chardonnay, pinot noir or crystal weizen bier
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  9. #34
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    Okay, pulled pork sandwiches turned out awesome, and are the easiest thing in the world to make, but I don't know if they qualify for this thread because they weren't made on a grill. But since they are so easy...

    You need:
    4 lb or so Boston butt, trimmed
    Dry rub mix of your making- mine has toasted-then-ground cumin seeds, paprika, brown sugar, chili powder, and some other supersecret ingredients.
    2 tbsp lard
    1 1/2 cups BBQ sauce of your making (or purchasing, if you want to make this 100% painless)
    Largish oven-safe pot (cast or ceramic)

    First thing to mention- it's just fun having a large pork butt on hand, because you can make lots of funny jokes with the word "butt" in them. This alone is worth the price of admission (about $15 at your local butcher).

    A few hours before, put the rub on the meat. We call it "rubbin' the butt." Wrap in foil and refrigerate.

    Preheat the oven to 325. Heat the lard in the pot over medium heat on the cooktop, and brown the butt on all sides. It is important to take the butt out of the refrigerator before doing this (and the foil).

    Once browned, put the pot into the preheated oven. Leave it there for 3-3.5 hours.

    Go smoke pot, have sex, then take a shower. Then have sex again.

    Take pot out of oven and skim fat off pan juices. Take a fork and shred pork into strings- this should be accomplished very easily, as it will be incredibly tender and delicious. But don't eat it yet, greedypants- mix in the BBQ sauce that you made in between rounds of sex and have been keeping warm.

    Serve with pickles on the roll of your choice, top with cole slaw. Serves about 12, costs about $25, takes about 30 minutes of prep time (less, if you use pre-made dry rub and BBQ sauce), tastes fantastic, and people think you can actually cook.

  10. #35
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    Quote Originally Posted by thedudeabides
    I got this for my birthday from my girlfriend and smoked a rack of ribs in it last weekend... it works great, a damn good deal for $40.
    http://www.popeilfamilystore.com/smk...FT9SDgodonzE0w
    holy shit, I grew up with that girl you see in the upper left hand corner. Her dad used to have a ton of late night infomercials for cooking shit. I never knew her mom was such a cougar though. Mrrrwwraaaarrrr.
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  11. #36
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    I've had two racks of ribs and two bone-in, whole in whole chicken breasts on the grill since 10 am this morning. We're going slow and low over hickory wood the goods will be ready for dinner at 7:30. I've also got some corn on the cob and some potato salad. I love summer!

    THE RUB
    Chili powder
    Paprika
    garlic powder
    Onion powder
    Nutmeg
    Cinnamon
    Salt
    Black Pepper
    Brown Sugar

    THE SAUCE
    Ketchup
    Apple Cider Vinegar
    Brown Sugar
    Mustard
    Salt
    Black Pepper
    Chili Powder
    Minced Garlic

    THE POTATO SALAD
    2 lbs of red potatos
    Minced garlic
    Red onion
    Rice wine vinegar
    Mustard
    Bacon
    Celery
    Scallion
    Thyme
    Rosemary

    Plenty of vodka tonics and beers for the cook.

  12. #37
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    Last night I smoked two ruby trout filets and planked one large and one smaller coho filets.

    It were good.
    "It is not the result that counts! It is not the result but the spirit! Not what - but how. Not what has been attained - but at what price.
    - A. Solzhenitsyn

  13. #38
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    Quote Originally Posted by gebbers
    OK, as an Aussie, my understanding is that American grilling is like our BBQ. So BBQ is like a spit roast?
    Grilling is when food is cooked over a direct flame. BBQ is slow cooked, usually indirect with a wood fire.
    Living vicariously through myself.

  14. #39
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    The wife got me the Weber Smokey Mountain for Father's Day. She'd originally gotten me a Brinkmann Pitmaster Deluxe, but I don't want to mod it and muck with the fire for 10 hours when making brisket so I opted for the WSM.

    Cooked a chicken in it last night and it was gooood.

  15. #40
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    How long did it take to smoke the chicken? We smoked brisket before in ours (not sure if it's that actual model or not tho) and it was like 7 hours I think.

    Sprite
    "I call it reveling in natures finest element. Water in its pristine form. Straight from the heavens. We bathe in it, rejoicing in the fullest." --BZ

  16. #41
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    Quote Originally Posted by SKISC
    Recipe for pork ribs:

    Get the ribs (however many you want)
    Cover them with salt, pepper, and then Lawry's seasoned salt.
    Next cover them good in brown sugar. Really cover them.
    Let them sit in the fridge overnight.
    Get them out and wrap in foil.
    Preheat oven to 225.
    Cook wrapped ribs for about four hours.
    If you want the grill flavor now is the time to put them there for about ten minutes.

    They WILL fall off the bone.
    SKISC's gonna have to fix us some ribs the next time we go on a kayak trip, or he will drown.
    I should probably change my username to IReallyDon'tTeleMuchAnymoreDave.

  17. #42
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    Frizzo- You're now just a step or two away from the brink. 10 hours is just warming up in smoker time. Besides, it isn't like you have to deal with it* more than every 25-30 minutes or so. Plenty of work around the hacienda that can be done while smoking. Plus, if you add beer to the water pan you have a perfect excuse to give the missus for cracking your first beer at 7am


    *my R2D2 required constant attention don't know if yours does but that was the main reason it got terminated.

    gebbers what grrrr said is basically right although I would just amplify for clarity that the temperatures are much lower bbqing (aka: smoking) than grilling. Depending on the meal I run between 150 and 250 (F)
    "It is not the result that counts! It is not the result but the spirit! Not what - but how. Not what has been attained - but at what price.
    - A. Solzhenitsyn

  18. #43
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    Quote Originally Posted by snowsprite
    How long did it take to smoke the chicken? We smoked brisket before in ours (not sure if it's that actual model or not tho) and it was like 7 hours I think.

    Sprite
    We were kinda short on time so I ran it hot...300 for 2 hours 15 minutes. You're supposed to cook it for like 4 hours at 225 usually.

    LB: Yeah, the Brink would have been fun, and I was intrigued by the offset design. And it woulda been fun to cook with logs and stuff (I don't need an excuse to crack a beer at 7am...If I'm up and cooking that early it's reason enough). In the end I figured better safe than scorched (or undercooked).

    What do you cook on?

  19. #44
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    I have a New Braunfels - Bandera which is an offset. The 2nd stage is a verticle box instead of the more typical horizontal barrel type and it can hold an incredible amount of meat...the biggest load so far was about 45#s and there was still plenty of room. I just figured out with a little jury rigging how to get the waterpan directly over the coals instead of in the meat box. In case you couldn't tell, I love my smoker and smoking Oh and it grills like a champ too

    I did start with a little R2D2 like yours but found that it wouldn't regulate temps very well and so I was constantly trying to amp the heat up (bad airflow) plus the whole meat access situation sucked.

    A tip on the coals: I really like the lump charcoal from Wild Oats, you'll have to use some chunks for smoke but they're really nice burning coals and if you don't already have one for the love of dog get a chimney starter, petroleum based starter fluid leaves an aftertaste in the meat even if you let it burn supposedly off (I didn't believe at first but its there and very noticeable).

    edit: from when I was just starting out...sniff... http://www.tetongravity.com/forums/s...ead.php?t=9698
    "It is not the result that counts! It is not the result but the spirit! Not what - but how. Not what has been attained - but at what price.
    - A. Solzhenitsyn

  20. #45
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    Since there are plenty of pork recipes I'll list another grilling favorite, good for groups too, it sounds funky, but seriously give it a shot:

    Coffee Rubbed Tri-tip:
    1 Tri-tip steak (usually about a 1.5lb)
    3/4 cup of ground coffee (finer than drip, but coarser than espresso)
    1/2 cup of coarse kosher salt
    1/4 cup of fresh ground black pepper

    Use the dried goods to make a rub and save the leftovers, salt can be adjusted to desired taste.

    Cover the steak with the rub, should nearly be black and grill it to desired temperature. Med-rare works best for TT (I normally prefer rare for steak), as it is not one of the major cuts a little more head does it well.

    Once done, remove from the grill, let it sit for 5 minutes, slice and serve.

  21. #46
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    Quote Originally Posted by lemon boy
    I did start with a little R2D2 like yours but found that it wouldn't regulate temps very well and so I was constantly trying to amp the heat up (bad airflow) plus the whole meat access situation sucked.
    [/url]
    The access situation could be a slight pain, but I don't think it'll be too bad to pull the top rack off.

    Did you have the Weber? So far it's held temps like a champ. Cooked a chicken sunday night and today our nanny called in sick so I got to take a sick day myself to stay home with the li'l one and make some spareribs.

    I didn't have much time on Sunday so did the chicken at 325 for 2 hours and only had to muck with the vents once. Kept the spareribs at 225 for 5.25 hours and again only messed with the vents like 3 times. Holy fuck they were good. I kinda half-assed it, too. Can't wait until I learn more and can improve on 'em.

    Weekend of the 4th is going to be so much fun. We're going to try to run it non-stop starting Saturday: A quick Tri-Tip, then overnight Brisket, then Seafood, then ribs, then an overnight pork roast, then...shit, that's only until Monday.

    Fuckin-A.

  22. #47
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    Glad it works good for you, I think mine was a charbroil? it was a piece for sure.

    Sounds like a sweet plan for the fourth errr the second. For your seafood course might I suggest a 2.5hr course of trout smoked really low like 150-175 (brine it before) and then CHILL the trout which will bring out that intense smoked trout flava (it'll still be super good hot). Leave the skin on and just do it on a piece of tinfoil.

    a decent starter pulled pork recipe. When I do it I usually smoke a lot (2 whole shoulders or more) and start at 12 the day prior until I go to bed, hold them in a 200* oven overnight in the sauce, pull and then toss back in the smoker (in pans) to hold till party time (while smoking something else)
    "It is not the result that counts! It is not the result but the spirit! Not what - but how. Not what has been attained - but at what price.
    - A. Solzhenitsyn

  23. #48
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    Quote Originally Posted by lemon boy
    I have a New Braunfels - Bandera which is an offset. The 2nd stage is a verticle box instead of the more typical horizontal barrel type and it can hold an incredible amount of meat...the biggest load so far was about 45#s and there was still plenty of room. I just figured out with a little jury rigging how to get the waterpan directly over the coals instead of in the meat box. In case you couldn't tell, I love my smoker and smoking Oh and it grills like a champ too
    Gear whore.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  24. #49
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    First of all, Z-Bo has been totally holding out on all of us. That BBQ recipe sounds incredible. Dude, you are soooooo cooking for us in the San Juans! And Woodsy, the image that you portrayed made me laugh outloud. All that was missing would be Z's gold caddy parked in the background.

    My fav BBQ recipe is a little bit of a detour. Not quite traditional, but still damn good.

    1 cup of soy sauce
    1 bottle of light (as in pale not less filling) beer
    10 cloves of garlic

    Marinade for one hour to overnight (I recommend overnight). Tri Tip is the best cut, though flank steak would be tasty as well. Really simple but amazing flavor and makes great fajitas.
    "You look like you just got schnitzled..."

  25. #50
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    Quote Originally Posted by girlski0912
    First of all, Z-Bo has been totally holding out on all of us. That BBQ recipe sounds incredible. Dude, you are soooooo cooking for us in the San Juans! And Woodsy, the image that you portrayed made me laugh outloud. All that was missing would be Z's gold caddy parked in the background.

    My fav BBQ recipe is a little bit of a detour. Not quite traditional, but still damn good.

    1 cup of soy sauce
    1 bottle of light (as in pale not less filling) beer
    10 cloves of garlic

    Marinade for one hour to overnight (I recommend overnight). Tri Tip is the best cut, though flank steak would be tasty as well. Really simple but amazing flavor and makes great fajitas.
    you could start Z's caddy with that much garlic.
    "The trouble with socialism is that you eventually run out of other people's money" --Margaret Thatcher

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