The great big BBQ thread.

This is the season that everyone whom loves BBQ looks forward to.
Even the ones among us that are condo dwellers and have to fake it, using a cast iron skillet indoors most of the time.

What is your favorite BBQ?
Your favorite recipe? - Your Grandma's secret recipe from the old country? No problem, I will not tell anybody. I promise. ;)
Pictures, stories, memories.

Hey Lynn: I expect at least a few more pictures of the green egg in action.


Here is from a planned BBQ that ended up indoors due to the weather.
http://straightrazorpalace.com/membe...9-steakjpg.jpg
- The food was good.

You got it!!

Here are some recent pork steaks. I'll have some ribs, a brisket and lobster tails coming up in the near future.

Attachment 132101

My first ribs off of the BGE...

http://i924.photobucket.com/albums/a...ps367322ad.jpg

I love cooking BBQ. Matter of fact I'm in the market for a new smoker. Looking forward to some good BBQ this summer. Oh yea, I make killer ribs and pork.

This thread is making me hungry! Better fire up the ol' BBQ!

Nothing wrong with cast Iron, pan fried Rib eyes,have to do it outside if done right,get the pan darn near red hot.
Smokes like hell,4 mins a side,done:)
http://i22.photobucket.com/albums/b3...ne/ribeyes.jpg

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

That looks so good. :D
Keep 'em coming. :tu

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.

I just had bbq'ed salmon. :)

http://straightrazorpalace.com/membe...-good-wine.jpg
Beef and a good wine. Home made mashed potatoes with butter and cream.
Some of the finer things in life

Just noticed this thread after posting in the other BBQ thread so I thought I'd share a quick snack made last week. Some pork sausage I made and smoked last month along with some banana peppers, Bell peppers and onions picked from our garden that morning braised in a nice Sweetwater 420 Pale Ale ..... Delicious!
Attachment 133940

Using some hickory for an extra flavor boost.

Back ribs, garlic sausage and jalapeno poppers.
Still trying to master the ribs without the Texas crutch (foil)...after 5 1/2 hours at 250 they were nearly there, but starting to dry out.
Still, was good eats and fun testing out new methods...

http://i168.photobucket.com/albums/u...ps0538618c.jpg

http://i168.photobucket.com/albums/u...psbd1a2293.jpg

Hmm jalapeno, love it :)

We take our BBQ pretty serious here in the south. Here are some pics of my smoke house. Sauces are mustard base or cider vinegar. I make my own sauce. Nobody has ever left my place hungry. She can hold about 500 lbs of meat. I run red oak to build a bed of coals and then finish with pecan wood.

Attachment 136844
Attachment 136845

A little primer for the Hall of Fame game. Football is finally here! Ground chuck burgers smoked with hickory.

A few days ago
Attachment 137380
BBQ'ed King Prawns. :)

Hey Lynn, how do you like that ceramic egg grill? I've heard good things, but that's all from salesmen, never an actual owner. Are they really everything sales folk say?

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Originally Posted by Ketsco101

Hey Lynn, how do you like that ceramic egg grill? I've heard good things, but that's all from salesmen, never an actual owner. Are they really everything sales folk say?

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Better!!

Have fun

Today's dinner, treasures from the sea:

Attachment 138098

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Originally Posted by str8fencer

Today's dinner, treasures from the sea:

Attachment 138098

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

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.

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.

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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!

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...

Truth be told - it's dead simple.
I make my own rub and sauce (I use Ray Lampe's Dr. BBQ cookbook for those). And yep, I thought it was a difficult thing to make too. It really is as simple as I describe.

The one trick is 10 hours is a long time. You've got to keep the grill at about that temp all that time. That's where the $60.00 remote thermometer pays its dividends. Works to about 300 feet away so I can be in the house, etc, doing my thing while monitoring the temp. Other than that, however, its as simple as I wrote.

Figure 10 hours for a 7 lbs pork. Try a 5 lbs one to start. That should take about 7 hours (figure 1.4 hours per pound). Give it a try - you'll be impressed!

First off I don't understand BBQ season. I use mine at least 4 times a week all year round. Yeah yeah I live in sunny So. Cal but I have stood in puddles with rain gear on cooking flank steak. One of my favorite memories is when I had my bass boat I would come home once in awhile with a good size large mouth in the live well. Nothing like dropping a fillet on the grill when it's still twinging. I also used to set traps for craw fish at night and pick them up in the morning full of little but very tasty morsels that just fit a skewer. Also good with a flank steak. Maybe it's the cave man in me but flame and meat just makes my mouth water all that much more. You guys have some great pics that just make me drool and I just got done eating. The pizza was good but this thread ruined it :<0)

Can't wait for the Weber to break in half from being in the weather for 30 years so i can justify buying an egg, but doesn't look like it is gonna happen any time soon, so cooked butterfly chicken on it last night, yum yum.

Just brought a Weber family Q320 myself, pretty hesitant due to the price but the build quality and reviews won me over. Didn't think to search the BBQ threads here first though - any tips or recipe suggestions from fellow Weber owners?

here is one for you Matt,

This goes great with pork ribs, pork belly, or anything with a lot of fat content

Hikunui hill rub

1 tablespoon ground black pepper corns
1 tablespoon ground Himalayan salt, or sea salt crystals if not available, or common salt
1/2 to 1 teaspoon Chili powder
4 tablespoons garlic granules
4 tablespoons onion flakes
12 tablespoons brown sugar
(optional) 1/2 to 1 teaspoon cayenne pepper (you have been warned)
combine all ingredients and finely grind together
rub onto meat and leave for 1 hour
you will see rub doing its magic on the meat
Slow cook on BBQ until slightly charred, preferably charcoal BBQ
Does about 1 lb or 1/2 kilo of meat
Increase recipe to suit amount of meat
final warning on the cayenne pepper, best reserved for unwanted guests, and people who swear they love spicy food.
personally, can't go without it, but that's just me.

Excellent! Will give that a go. I'd be lost without cayenne pepper too - i have it on almost everything I eat.

Toiling away at work in the oilfield. Boston butt for pulled pork tonight and some homemade pork sausage for lunch today.
Attachment 139311

A little prime rib on the Big Green Egg...

http://i168.photobucket.com/albums/u...ps6d25febc.jpg

Only remembered the camera at the end of the meal...4 hours at 240F with a little mesquite and hickory. Scalloped potato's and other fixings on the side.

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Originally Posted by MWS

A little prime rib on the Big Green Egg...

http://i168.photobucket.com/albums/u...ps6d25febc.jpg

Only remembered the camera at the end of the meal...4 hours at 240F with a little mesquite and hickory. Scalloped potato's and other fixings on the side.

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

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Originally Posted by pixelfixed

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

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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!

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Originally Posted by MWS

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!

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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.

MWS that looks awesome!!! Is that your shaving bowl behind the prime rib? :D

Ill have a photo about midnight tonight, but being a dorm room dwelling college student I buy entire beef briskets and then section them up and eat it for a few weeks. I have to fake it in my cast iron skillet, but with a little mustard based sauce it still works pretty well. This section is being braised with salsa verde and stewed tomatoes for taco meat.

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.
Attachment 140839

Now why in the heck is that chicken plugged in? :shrug:

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