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

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.)

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.

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.

bacon wrapped around goat cheese , marinated in dijon mustard and cherry vinegar

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

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.

blue cheese and beef is an awesome combination

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

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]

courgette and aubergine cut in long slices, grilled on the bbq in a salad with feta cheese

Duck filet stuffed with apple marinated in cinnamon

Blue cheese inside, lots of black pepper outside

ooh!

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

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.

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

Turkey bacon avacado cheese burgers

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

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.

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

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!

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

Nevermind. I found it. I'm a "didn't read the manual" tard.

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.

That actually sounds good chef

slow smoked and BBQ'd pigs feet this weekend!

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.

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.

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