The great big BBQ thread.

[MWS]

and home made horseradish?? easy to grow and make.

Of course! Blended a root with a touch of salt and white vinegar. I find the bottled stuff has too much sugar. Had to buy the root, next year it'll be from the garden!

[pixelfixed]

Of course! Blended a root with a touch of salt and white vinegar. I find the bottled stuff has too much sugar. Had to buy the root, next year it'll be from the garden!

Little advice,Grow it in a half barrel.You grow it in your garden it becomes very invasive and you will never get rid of it.

[jfleming9232]

Today's fare is drunk chicken featuring a Belgian Ale that I've had aging about 8 weeks. Also pictured is a tray of onions, banana peppers and Bell peppers with some homemade pork sausage all braised in the same Belgian Ale.

[Hirlau]

Now why in the heck is that chicken plugged in?

[jfleming9232]

The secret is knowing when the chicken is JUST drunk enough......

[RMarsh]

Glad to see that there are some other Weber users out there! I recently bought my first house and my dad has only used a standard Weber charcoal grill for at least the last 30 years, so naturally that's what I had to get for myself. This thread makes me want to BBQ!

[str8tlkr]

Pork loin on the Weber. One wrapped with bacon, one without. Very nice.

[broger]

Has anyone ever got into an argument with someone about 'Q? I've had some fanatics claim that BBQ has to have been smoked to be called such. I have also heard folks say that such a claim is a bit ludacris due to the whole origin of barbecue and Australia and the barbie. I do not have a side on the argument. Anyone here feel BBQ isn't BBQ without smoke?

[str8tlkr]

Has anyone ever got into an argument with someone about 'Q? I've had some fanatics claim that BBQ has to have been smoked to be called such. I have also heard folks say that such a claim is a bit ludacris due to the whole origin of barbecue and Australia and the barbie. I do not have a side on the argument. Anyone here feel BBQ isn't BBQ without smoke?

I think there are many different styles of BBQ. And typically smoke is present to some degree for BBQ because it involves cooking meat slowly over wood and/or coals. It's not to say that if only charcoal is used (as opposed to raw hardwood) and cooked indirectly without much smoke at all that it isn't BBQ. It's just not heavily smoked. I will say that if you sear meat over hot coals (wood or charcoal) or gas quickly; that isn't necessarily BBQ but rather grilling, which I am also a fan. But there is some distinction between the two. Some do say that true BBQ is using hardwood only. I use a combination of charcoal and hardwood and do prefer some degree of smoke with the BBQ.

[fd919]

Here's one of my latest BBQ sessions doing ribs on my Broil King Keg in a snow storm.