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GLP summer time BBQ thread :)

 
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:26 AM

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Re: GLP summer time BBQ thread :)
Grilled swordfish with fresh basil and cherry tomatoes, at the end you can let a little bit of (real) mozarella melt on top
I am Eekerstard too!!!
Dace
HelpTard

User ID: 950249
United States
06/26/2014 08:27 AM

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Re: GLP summer time BBQ thread :)
Dace's Hot-wings

Put the wings in a deep foil pan.. 6-8 lbs of 'em..

then add:

2-3 reg. sized bottles of HOT bbq sauce

1 bottle BBQ sauce (your pick, for flavor)

1 full chef sized bottle tobasco

1 full chef sized bottle Frank's red hot sauce

1 cup butter

1 full jar sliced jalapenos, with juice HOT Crunchy ones..'Trappey's' is a good brand

1 full jar Mozetta's Habeneros (dice them first)

cook pan on grill for a few hours...add water occasionally if needed if sauce gets too thick.

Meat starts falling off the bone...they're done.

(I've had a couple friends have to sleep with cold wet rags between their ass-cheeks after eating.)banana2
"Two days ago I saw a vehicle that would haul that tanker. You wanna get outta here?.....Talk to me."
Anonymous Coward
User ID: 35669404
United States
06/26/2014 08:27 AM
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Re: GLP summer time BBQ thread :)
share your all time BBQ best , yesterday I made stuffed bacon cheese burgers,( stuffed with hickory smoke cheddar cheese, onions/green peppers/mushroom and bacon, on the grill with hickory/mesquite/apple and cherry wood ) , middle bite was super awsome hf
 Quoting: DREAM MAKER


That's not BBQ.....that is grilling.
 Quoting: Useless Cookie Eater


Not completely true.

After mixing a little onion powder, garlic powder and perrer in ground meat and sprinkling with seasoning salt, I hickory smoke the patties over indirect low heat until the hit about 125 degrees. Then sear quickly over very hot coals to get that wonderful Maillard reaction.

This makes the best and juiciest burger possible.
BRIEF
Rebel with morals

User ID: 58550136
United States
06/26/2014 08:30 AM

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Re: GLP summer time BBQ thread :)
seared lambchops with thyme and rosemary and garlic
 Quoting: Brussel Sprout


Do you sing this song too when you cook?




 Quoting: BRIEF


more like this one




whistle

rimshot
 Quoting: Brussel Sprout


Do you eat with a fork in each hand?

I like to eat in a peaceful setting, not violently hacking my meat with a machete like a viking.
With freedom comes responsibility.

Heterosexual pride!

Briefcut4892
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:35 AM

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Re: GLP summer time BBQ thread :)
bacon wrapped around goat cheese , marinated in dijon mustard and cherry vinegar
I am Eekerstard too!!!
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:38 AM

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Re: GLP summer time BBQ thread :)
seared lambchops with thyme and rosemary and garlic
 Quoting: Brussel Sprout


Do you sing this song too when you cook?




 Quoting: BRIEF


more like this one




whistle

rimshot
 Quoting: Brussel Sprout


Do you eat with a fork in each hand?

I like to eat in a peaceful setting, not violently hacking my meat with a machete like a viking.
 Quoting: BRIEF


When I'm being honest, I don't listen to music when cooking .. it distracts me from being a culinary artist and engineer .. requires my full and undivided attention
I am Eekerstard too!!!
Evil_Twin

User ID: 23761243
United States
06/26/2014 08:43 AM

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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
Hellbilly
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:46 AM

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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
 Quoting: Evil_Twin


blue cheese and beef is an awesome combination

but..what is a black & blue burger (I'm Belgian so I'm ignorant)
I am Eekerstard too!!!
Anonymous Coward
User ID: 35669404
United States
06/26/2014 08:51 AM
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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
 Quoting: Evil_Twin


Try indirect smoking them before searing, and don't pepper until after searing (pepper easily burns). You won't regret it.

[link to amazingribs.com]
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:52 AM

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Re: GLP summer time BBQ thread :)
courgette and aubergine cut in long slices, grilled on the bbq in a salad with feta cheese
I am Eekerstard too!!!
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:55 AM

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Re: GLP summer time BBQ thread :)
Duck filet stuffed with apple marinated in cinnamon
I am Eekerstard too!!!
Evil_Twin

User ID: 23761243
United States
06/26/2014 08:55 AM

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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
 Quoting: Evil_Twin


blue cheese and beef is an awesome combination

but..what is a black & blue burger (I'm Belgian so I'm ignorant)
 Quoting: Brussel Sprout


Blue cheese inside, lots of black pepper outside
Hellbilly
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 08:56 AM

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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
 Quoting: Evil_Twin


blue cheese and beef is an awesome combination

but..what is a black & blue burger (I'm Belgian so I'm ignorant)
 Quoting: Brussel Sprout


Blue cheese inside, lots of black pepper outside
 Quoting: Evil_Twin


ooh!

clappa
I am Eekerstard too!!!
BRIEF
Rebel with morals

User ID: 58550136
United States
06/26/2014 09:04 AM

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Re: GLP summer time BBQ thread :)
BBQ secrets...I don't believe in hiding recipes, but my son does...because he's building a cookbook, so unfortunately I can't share with you guys a honey BBQ sauce that will make you cum all over yourselves...however, when smoking ribs, wrap them in aluminum foil for the first couple of hours to let them steam and cook...that's what makes them "fall off the bone" tender. Then open up the foil and put on your already soaked Mesquite, Hickory, or Apple wood and close off all vents and let the smoke saturate the meat. Temperature probe to make sure it's done.
 Quoting: BRIEF


Cmon dammit....just a teaser ribs?
 Quoting: Anonymous Coward 59660309


Ok fine.

24 hrs before cooking your thawed or fresh chicken or turkey.

Add one cup of salt to one gallon water along with...sing the song with me: parsley, sage, rosemary, and thyme...along with basil and peppercorns, bay leaves, etc...

Pour 1/2 gallon apple juice, or pineapple, or orange, or hell mix them all together into your brine solution...simmer and let cool WITHOUT BIRD...leave him in the fridge while you prepare the brine.

Once your brine has cooled, add bird and a pound or two of ice, cover and place in fridge overnight.

If you want to know on the molecular level what happens with the salt and why ice is important, we can get into that later.

After you plop your bird in the brine solution, go soak your wood in a bucket of water...that's not a metaphor

I like hickory or mesquite, but apple is good too, but you already have apple in your brine.

Cooking day.

Load a heavy amount of charcoal in your smoker firebox and light.

Get your bird out of the brine and wash him in water only...no soap :)

Put him in an oven safe roasting pan and ladle some of the brine into the pan, cover with foil and place in smoker...a regular charcoal grill can be used too, just put your fire on one end and the bird opposite to it...and add extra foil as a heat shield between bird and fire.

You want to keep your heat to around 200-250* F...this is an all day job, but worth the effort

After you get him in the smoker, have a beer...yeah I know it's eight in the morning, but now you have to make the sides...

After about two hours, undo the foil except for the side facing the charcoal, and add your saturated wood...also add new charcoal as needed to maintain the fire and temp. then pour out the water your wood was soaking in and toss it in the left over brine.

Close off all vents and dampers and let the smoke saturate the bird.

About halfway through, pull the bird out and flip him over...he'll be blackened on top but not on bottom...oh and remove the giblets before you do anything at all...


When the bird is flipped add more soaked wood and let that side smoke and get blackened...then cover completely with foil for the remainder of cooking time...use a temperature probe to check in several places before pulling him out of the cooker...150* is ok if you like rolling the dice, 165 is better...don't listen to the idiots that tell you anything above 165* they like to eat leather.

When he's done, let sit for 15 minutes for the juices to redistribute and then serve :)

Last Edited by BRIEF on 06/26/2014 09:07 AM
With freedom comes responsibility.

Heterosexual pride!

Briefcut4892
Evil_Twin

User ID: 23761243
United States
06/26/2014 09:07 AM

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Re: GLP summer time BBQ thread :)
Doing black n blue burgers tonight. Monster burgers, stuffed with blue cheese crumbles, and encrusted with a metric shit ton of fresh cracked black pepper on toasted King's sweet Hawaiian rolls.
 Quoting: Evil_Twin


Try indirect smoking them before searing, and don't pepper until after searing (pepper easily burns). You won't regret it.

[link to amazingribs.com]
 Quoting: Anonymous Coward 35669404


Not bad, but half that guy's problem was that he was cooking the meat when it was cold from the refrigerator. Gotta let that shit sit on the counter and get up to room temp for at least an hour.
Hellbilly
BRIEF
Rebel with morals

User ID: 58550136
United States
06/26/2014 09:13 AM

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Re: GLP summer time BBQ thread :)
...


Do you sing this song too when you cook?




 Quoting: BRIEF


more like this one




whistle

rimshot
 Quoting: Brussel Sprout


Do you eat with a fork in each hand?

I like to eat in a peaceful setting, not violently hacking my meat with a machete like a viking.
 Quoting: BRIEF


When I'm being honest, I don't listen to music when cooking .. it distracts me from being a culinary artist and engineer .. requires my full and undivided attention
 Quoting: Brussel Sprout


It's more interesting if I stand directly behind you and do unhelpful and inappropriate, but fun, things with my hands, and whatnot, while you cook grinning
With freedom comes responsibility.

Heterosexual pride!

Briefcut4892
Anonymous Coward
User ID: 45159272
United States
06/26/2014 09:15 AM
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Re: GLP summer time BBQ thread :)
Turkey bacon avacado cheese burgers
Fret Wiz
Give Away the Stone

User ID: 59021308
United States
06/26/2014 10:16 AM

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Re: GLP summer time BBQ thread :)
All the info you need to be a bbq pro, including how to make incredible smoked burgers and steakhouse quality steaks [link to amazingribs.com]

Their thorough delving into what makes the best q, with the help of PHd's as advisors has earned them numerous awards. Truly the cream of the crop.
 Quoting: Anonymous Coward 26564411

I concur, great site! Their smoked turkey has become a t-day tradition.
Fret Wiz

fw_calvin_sig

"Believe those who are seeking the truth. Doubt those who find it."
Anonymous Coward
User ID: 59661809
United States
06/26/2014 10:26 AM
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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
BRIEF
Rebel with morals

User ID: 58550136
United States
06/26/2014 10:29 AM

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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.

Last Edited by BRIEF on 06/26/2014 10:36 AM
With freedom comes responsibility.

Heterosexual pride!

Briefcut4892
Fret Wiz
Give Away the Stone

User ID: 41417025
United States
06/26/2014 10:39 AM

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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, it it's true when cooking large hunks of meat.
 Quoting: BRIEF

Pork and poultry, every time.

I kinda do the opposite of you with my ribs, oddly.

I've always read that most smoke is absorbed in the first hour, so I leave them uncovered for the first two hours, then wrap them in foil with ACV and apple juice for about ninety mins, then finish them uncovered to crisp them back up.

I prefer a spicy dry rub to sauced ribs, but there's no such thing as a bad smoked rib!
Fret Wiz

fw_calvin_sig

"Believe those who are seeking the truth. Doubt those who find it."
Anonymous Coward
User ID: 59661809
United States
06/26/2014 11:24 AM
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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


I have never tried brining, but I have injected with various marinades. What do you use in your brine and how long?
Anonymous Coward
User ID: 59661809
United States
06/26/2014 11:25 AM
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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


I have never tried brining, but I have injected with various marinades. What do you use in your brine and how long?
 Quoting: Anonymous Coward 59661809


Nevermind. I found it. I'm a "didn't read the manual" tard.
Anonymous Coward
User ID: 35744958
United States
06/26/2014 11:37 AM
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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


Brining makes all the difference in the world. With just about everything except fowl 9which need wet brining), I dry brine for 48 hours. Just sprinkle with 1/4 tsp of salt per lb.
Anonymous Coward
User ID: 59663847
United States
06/26/2014 11:41 AM
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Re: GLP summer time BBQ thread :)
bacon wrapped around goat cheese , marinated in dijon mustard and cherry vinegar
 Quoting: Brussel Sprout


That actually sounds good chef cheers
Anonymous Coward
User ID: 57841814
United States
06/26/2014 11:41 AM
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Re: GLP summer time BBQ thread :)
slow smoked and BBQ'd pigs feet this weekend!
Anonymous Coward
User ID: 35744958
United States
06/26/2014 11:45 AM
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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


I have never tried brining, but I have injected with various marinades. What do you use in your brine and how long?
 Quoting: Anonymous Coward 59661809


An easy chicken/turkey bine is simply 1/2 cup of non iodized salt and 1/3 cup of sugar per gallon of water.
Brine must be below 40 degree to be effective. I usually brine chicken halves for 3-4 hrs then remove chicken from brine and allow the skin to dry for several hours in the fridge (to get crispy/bite through skin).To adjust saltiness adjust your soaking time instead of the brine ratio.
Brussel Sprout

User ID: 59603718
Belgium
06/26/2014 12:05 PM

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Re: GLP summer time BBQ thread :)
bacon wrapped around goat cheese , marinated in dijon mustard and cherry vinegar
 Quoting: Brussel Sprout


That actually sounds good chef cheers
 Quoting: Anonymous Coward 59663847


cheers
I am Eekerstard too!!!
BRIEF
Rebel with morals

User ID: 58550136
United States
06/26/2014 12:38 PM

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Re: GLP summer time BBQ thread :)
For ribs or pork butt, rub with a blend of spices, cook low and slow with charcoal and wood chunks over indirect heat. Keep the beer flowing.
 Quoting: Anonymous Coward 59661809


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


I have never tried brining, but I have injected with various marinades. What do you use in your brine and how long?
 Quoting: Anonymous Coward 59661809


An easy chicken/turkey bine is simply 1/2 cup of non iodized salt and 1/3 cup of sugar per gallon of water.
Brine must be below 40 degree to be effective. I usually brine chicken halves for 3-4 hrs then remove chicken from brine and allow the skin to dry for several hours in the fridge (to get crispy/bite through skin).To adjust saltiness adjust your soaking time instead of the brine ratio.
 Quoting: Anonymous Coward 35744958


Non-iodized only if kelp is a large part of your diet...most of us don't chew on seaweed much.

Instead of refined sugar, you didn't specify like you did with salt...though I hope you don't mean HFCS...anyway, the natural fructose in apple juice is enough "sugar" to accomplish, on a molecular level, what I have previously stated.
With freedom comes responsibility.

Heterosexual pride!

Briefcut4892
Anonymous Coward
User ID: 35669404
United States
06/26/2014 01:11 PM
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Re: GLP summer time BBQ thread :)
...


I have a saying: if you don't brine, you're wasting your time...it's not a great saying, but it's true when cooking large hunks of meat.
 Quoting: BRIEF


I have never tried brining, but I have injected with various marinades. What do you use in your brine and how long?
 Quoting: Anonymous Coward 59661809


An easy chicken/turkey bine is simply 1/2 cup of non iodized salt and 1/3 cup of sugar per gallon of water.
Brine must be below 40 degree to be effective. I usually brine chicken halves for 3-4 hrs then remove chicken from brine and allow the skin to dry for several hours in the fridge (to get crispy/bite through skin).To adjust saltiness adjust your soaking time instead of the brine ratio.
 Quoting: Anonymous Coward 35744958


Non-iodized only if kelp is a large part of your diet...most of us don't chew on seaweed much.

Instead of refined sugar, you didn't specify like you did with salt...though I hope you don't mean HFCS...anyway, the natural fructose in apple juice is enough "sugar" to accomplish, on a molecular level, what I have previously stated.
 Quoting: BRIEF


5a Behold, the AWESOMENESS of Brief. A LEGEND in his own right. rofl

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