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had a friend from kansas who would bring back all kinds of wacky sauces when he went home. some of it looked like it was made out back in the garage. best one, which was definitely not home brewed, was Chef Dan's Wild and Spicy. love to savor that stuff again.
BBQ in the USA seems to have a completely different definition to BBQ over here in AUSTRALIA. You guys seem to go to a LOT of effort to create wonderfully marinated and charred, huge slabs of different types of meats that look oh so mouth wateringly fantastic. Over here, everybody BBQ's all through the year. Stores over here sell prepacked BBQ meats consisting of Sausages (Snags), Lamb Cutlets (Chops), Beef Steak (Steak) and the odd Shaslick or Chevapchichi if the chef feels like winding it up a knotch. This pic is typical of what you will see at an Australian BBQ or 'Barbie'.
Oh.... and we also drink a lot of beer too.
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I can't wait to get over there one day and get into some authentic Northern American BBQ!
that little heat wave we had last week got me all fired up and wanting to do some serious smoking. . . . best part about smoking up here is all the heads it turns. as you can imagine - South Dakota isn't know for smoking/grilling/BBQ -- so when I'm lacing the noses of my subdivision with apple-wood smoked pork people start coming by..
Last year i really got into cold smoking the trout i caught fly fishing. I had lots of cold smoked trout growing up (michigan) but until last year never attempted to make a cold smoker. It worked great and now have a great excuse to do even MORE fishing, lol
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honestly thats what a normal grilling event looks like over here too. summertime comes and at least every other day my grill has beef patties/sausage/bratwurst/hot dogs/pork chops/ steaks and on and on, but when i talk about BBQ (as opposed to grilling) it means lots of smoke sauce/rub and a lot of meatQuote:
Originally Posted by MykelDR
Today my friends are coming and we have a grilled-day german style with beef/sausages and premium dark german beer.Have a great weekend guy´s :beer1:
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Are we invited? :idea:
sorry allready empty :D
I've been learning to slow cook on my Weber kettle... I just bought a cheap offset smoker; my winter project is to make some modifications and have a real nice barbecue machine come spring time.
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Have several smokers for our competition bbq team. fancy the webber bullet. here is Big Blue the Cadillac smoker ~ double packed, duel stacked, fire box and ladder rax!
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Can forget A.T.B.! That is my All Terrain Bbq - A.T.B. Attachment 256549
My favorite BBQ recipe: Mastering Technique Basic Chicken Wings
Chicken wings have a lot of skin that drips fat into the fire. Keep a spray bottle handy to douse any flare-ups. It also helps to keep the grill covered to limit the oxygen supply, which kills the flames. We marinate the wings in Sweet, Hot, and Sour BBQ Sauce here as a basic flavor example, but you can flavor the wings however you like. Garlic-Plum Barbecue Glaze, Hot Pepper–Bourbon Syrup, Mustard-Molasses Glaze, and Thai Coconut Peanut Sauce all make good sauces for tossing with the wings.
TIMING
Prep: 10 minutes (plus 5 minutes for sauce)
Marinate: 2 to 8 hours
Grill: About 20 minutes.
BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Large disposable aluminum pan.
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen
coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.
INGREDIENTS (MAKES 4 SERVINGS)
2 pounds chicken wings (about 8 whole wings)
1¼ cups Sweet, Hot, and Sour BBQ Sauce
Oil for coating grill grate
½ cup (1 stick) butter.
DIRECTIONS
1. Cut off and discard the tips from the chicken wings. Cut the wings into 2 pieces through the central joint. Put the wings in a 1- gallon zipper-lock bag. Add ½ cup of the sauce and reserve the rest. Press the air out of the bag and seal the top. Massage the sauce into the wings, then refrigerate for 2 to 8 hours.
2. Remove the wings from the refrigerator about 20 minutes before grilling.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side.
5. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining ¾ cup barbecue sauce until combined. Toss the grilled wings with the sauce in the pan. Or put the sauce and melted butter in a big bowl and toss with the wings until fully coated. Serve warm.
