The great big BBQ thread.

[Otto]

I love using my cast iron pan to fry a bloody beef.

That looks so good.
Keep 'em coming.

[edhewitt]

I had a Norwegian friend who tried to bbq carrots, it really didn't work :-),Ii am glad that you are proving that your countrymen aren't all hopless at outdoor cooking, not that I am really very good at it either.

[Otto]

I just had bbq'ed salmon.

[Otto]

Beef and a good wine. Home made mashed potatoes with butter and cream.
Some of the finer things in life

[str8fencer]

Today's dinner, treasures from the sea:

[pixelfixed]

Today's dinner, treasures from the sea:

Whale?? what do's it taste like? (pls do not say chickin)

[str8fencer]

Humm, what does it taste like..

Hard to define I think. It is a very lean meat, and a little coarse. Very easy to overdo, in which case it goes very tough, rubbery like. This was juicy and very tender. Taste wise, I can't think of anything that is quite similar. It is much closer to beef than chicken, that's for sure. Funny thing, I got it off the ice cream truck here, along with the scampi. True story.

[Chugach68]

I cooked this brisket on my Brinkmann pellet grill for a family get together. Stayed up all last night doing it. Came out exceptionally tender.

[jquattro62]

Hi gents,

Love this thread - I'm a Big Green Egger and had a family BBQ today. Bought a 7 lbs pork shoulder yesterday. Seasoned it last night with home-made rub, covered in wrap and set in fridge overnight. Woke at 4am, fired up the Egg and set the pork on there at 235 (fat side up). Back in bed at 5am with a remote thermometer keeping watch on the temps. Let it slow cook for a good 10 hours. From there, let it go until the meat temp is 190 (but not over 200). Let it rest a bit it shred it easily. A bit of BBQ sauce and some potato rolls and voila!

[MWS]

LOL, you make it sound so easy! I've had an Egg for 2 years...still too intimidated to do a pork shoulder. I'll have to try one before the season's out...