[capozzoli]

Oh man, this is the ONLY way to go. Im sticking with this method. It was easy to turn out, I had complete control. The flavors are awesome. The fat in the pork and beef give off so much flavor that you truly only need salt. To put anything else on is to cover up.

Even when I smoke the BBQ Im gonna finish on this grill. Didnt try pork ribs but the beef ribs are out of this would cooked this way.

It was a blast, sorry you guys missed it bluesman.

Here are some random pics of the BBQ. Ill post the recipe for my chimichurri later.


























The party gave opportunity for me to wear my guyabera shirt and I dindnt get a spot on it.

[beerocd]

Hey that top rack is moveable - removeable? I don't recognize most of the stuff on the grill (especially the green things) but I'd probably eat em anyway. You wanna 'splain what's what? Overall - how'd the party come off - big hit, no puking, no fighting?

[capozzoli]

No puking or fighting, although I thought of strangling my wife a couple of times before the guests arrived, if she asked me to move a table one more time.

I thought it would be like a guessing game trying to identify what is on the grill.

My head hurts.

[deepsouth]

i'm really digging that pit.  did you make that yourself?  on smaller cuts of meat, i often just use salt & pepper (usually add a bit of peeper as well).  you are right that it really all you need.  the reason i use a coat of mustard and some rub on large cuts of meat (such as a boston butt) is for bark formation, although i suspect i'd get good bark anyway, just not with the additional seasoning.


today i'm testing the "beer can/butt chicken" method two ways.....  it's been disproven that it really adds anything to the chicken, but i'm guessing that the vast majority of the time, people are using budweiser or lighter.  i'm doing two chickens, two ways.  one direct and one indirect.  one with oskar blues ten fidy and one with an 11% barrel aged double ipa i made.  i'm going to be trying to document it pretty well as i'm not going to cook them slow, rather going to bump temps up to 375-400 in order to get the liquid hotter.  in low and slow cooks it has been proven that the beer doesn't reach high enough temps to boil.  for one of the case studies, check out the nakedwhiz's site.

[beerocd]

My head hurts.

Coffee Coffee Coffee...

What'd you drink that's got your head hurtin'? I've not had a headache/hangover off my own homebrew yet. Could be a combo of sucking in all that smoke and the alcohol. Did you go Argentinian on the drinks too?

[bluesman]

That's what you call "Q" heaven.  Nice job Capp!

Were the darker ones blood sausages.  How did it all taste.  It looks really good.

Salt...meat...fire.   

[capozzoli]

Yeah built the grill at work with leftover material. Gonna make some crosses next for pigs ad goats, turkeys.

Yeungling Lager. More than I would care to mention. Made Sangria too. And home made lemonade.

Oh yeah, the top rack is removable. and the flagstone cracked. a lot. Doesn't matter though gonna sand that area.

Gonna have to use this thing a lot to season it.If not it  will get all rusty. Tip for your steel outdoor cooking apparatus, get a spray bottle of cooking oil and spray it down a couple of times as it cools. This will create a heat thickened coat of oil with lots of reverse osmosis. You can get another use out of old frying oil this way too, just strain it out before you use it or it could clog your spray bottle. You can brush it too.

Ill post a little more, gotta mash the potatoes.

[beerocd]

Ill post a little more, gotta mash the potatoes.

Philly cream cheese and an egg. Then it reheats just the same as the first day.

[capozzoli]

Ya know where Philly Cream Cheese is made?

[beerocd]

Ya know where Philly Cream Cheese is made?

I'll guess NewYork - hoping NOT CHINA.  
Did you just drink more to get rid of the headache? Hair of the Dog?!?!
Percoset, Darvoset and Vicodin work good.  



http://www.ratebeer.com/beer/yuengling-traditional-lager/884/

[capozzoli]

Keep guessing, the answer is a lot closer than you think.

Hey nick that beef is a big chunk of sirloin not brisket. and honest it was melt in your mouth juicy fire roasted beef. Crazy but true.
Its slow roasting of meat farther from the fire.

The Chimichurri is awesome.



For the Chimichurri start by pan toasting some cummin seeds. Grind them and set asside. In a food processer put a whole bunch of parsley, a whole bunch of coriander, a whole bunch of fresh a oregano, a wholehead of garlic peeled, the groundcumin seeds, olive oil, vinegar, salt and pepper.

For the salt on the grilling use fine ground sea salt.

Meat on the grill was chicken, skin on pork shoulder, sirloin roasts, beef tounge, cow intestines, blood sausage, and the star of the show, cross cut short ribs.

Nothing is on the meat when cooking but salt. It is left up to the diner if they want to sauce or spice the meat.

Everyone loved it, one guest was from Argentina and another just spent a lot of time there, got two thumbs up from them. Four other guests loved the intestines but two of those were dogs.

Rate beer is far to generous with their rating, Lager is swill, but I sort of grew up on it, it is like mothers milk. Just slummin it a little.

[beerocd]

I'll always whip up a mild or a wheat or both 2 weeks prior to the party. (It's good enough for them)
Don't want them slammin' the upper ABV stuff thinking it's BMC like and then crashin on the way home.
So your friends don't know you homebrew?

[capozzoli]

Oh yeah they do,and they were all looking for it. Just haven't brewed in a while. Seems I brew a lot more in the fall and winter. This is a really busy time of year for me, when I do most of my work, before and during the holidays it gets really slow. After even slower.

In the summer cooking takes up most of my free time.

I have a lot of dreams for the brewing but for now I just bottle in ezcap bottles. Gotta em stacked up, just all empty.

I have a couple of carboys of cider aging and one of tej. Gonna bottle some of that soon.

[nicneufeld]

I'm with you, sirloin needs very little but fire and salt (and....maybe a dash of pepper, but nothing too fancy!).  I didn't see it there, I referenced brisket kind of generally.

All looks very good.  Lots of malbec and aguardiente on hand?  I guess they don't really do pisco in Argentina.

The tej reminds me, I need to get some gesho and start brewing so I have something on hand to start wading into Ethiopian food.  I just polished off a rather nice dinner of besan battered fried fish, naan, basmati, a red pepper and spinach masoor dal, and spicy potato samosas.  Lots of heat and spice.

I'm not really getting into Eastern European cooking, per se, but I am getting into their dried and smoked charcuterie!  I am a bit in love with suva govedina and ajvar, with fresh and pickled veggies and olives and crackers or bread.

[capozzoli]

PR style yellow rice and beans served with Morcillia.



And yes this is the last time I am going to eat blood sausage for a while. 


Sounds like a nice Indian meal there, ever heard of Bombay Duck?

Making a Tandoori for my back yard kitchen is high on my list.