Author Topic: BBQ Style  (Read 243108 times)

Offline beerocd

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Re: BBQ Style
« Reply #90 on: May 12, 2010, 05:35:13 PM »
I feel like the Forrest Gump of Pork. How many ways can one eat leftover pig roast?  :)
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Offline bluesman

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Re: BBQ Style
« Reply #91 on: May 12, 2010, 06:28:03 PM »
I feel like the Forrest Gump of Pork. How many ways can one eat leftover pig roast?  :)

Pork....The other white meat.  ;D
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Offline beerocd

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Re: BBQ Style
« Reply #92 on: May 18, 2010, 06:06:14 PM »
So to fully appreciate the differences in gas vs charcoal (lump)....
Last night I cracked the cryopac on some arrachera and after cleaning it up (and losing about a third of the total weight) I immediately grilled (propane) the thinnest portions for dinner last night. Salt and pepper only. It was....OK. Tonight after everything sat overnight, doused in salt, pepper and a shot of soy sauce I threw it on the weber grill with hot lump charcoal somewhere between orange hot and ash-y grey. Hot greyish meat vs a dark reddish, aromatic hunk of beef. What a difference.
Never had the same thing back to back; off the two different grills. Propane sucks!  ;)
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Offline bluesman

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Re: BBQ Style
« Reply #93 on: May 19, 2010, 03:49:56 AM »
So to fully appreciate the differences in gas vs charcoal (lump)....
Last night I cracked the cryopac on some arrachera and after cleaning it up (and losing about a third of the total weight) I immediately grilled (propane) the thinnest portions for dinner last night. Salt and pepper only. It was....OK. Tonight after everything sat overnight, doused in salt, pepper and a shot of soy sauce I threw it on the weber grill with hot lump charcoal somewhere between orange hot and ash-y grey. Hot greyish meat vs a dark reddish, aromatic hunk of beef. What a difference.
Never had the same thing back to back; off the two different grills. Propane sucks!  ;)

I have a Weber Genesis Silver gas grill that I like for it's convenience, but it doesn't stand up to the great flavor of good old fashioned charcoal grilling on my Weber Gold One Touch. I very much prefer to grill on charcoal anyday over gas.
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Offline deepsouth

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Re: BBQ Style
« Reply #94 on: May 19, 2010, 05:54:48 AM »
i know a lot of guys who, once they switch to lump charcoal start to used their big gassers to store their bbq gear in.

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Offline weazletoe

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Re: BBQ Style
« Reply #95 on: May 23, 2010, 08:31:38 AM »
Bacon, beer and BBQ in one thread. Now I miss my grills as much as I miss my brewing equipment. Man do I want some ribs.  :'(
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Offline bluesman

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Re: BBQ Style
« Reply #96 on: May 25, 2010, 09:30:38 AM »
The order of the day was Smoked Beef Brisket.

I used Steven Raichlen's dry rub overnight then marinated for a few hours in "Pride of the Deer Camp BBQ"
I used Apple, Oak and Hickory. Smoked for three hours then wrapped in Aluminum foil for two more hours.

It turned out excellent!

Tender and tasty!

« Last Edit: May 25, 2010, 11:31:31 AM by bluesman »
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Offline redbeerman

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Re: BBQ Style
« Reply #97 on: May 25, 2010, 09:40:54 AM »
The order of the day was Smoked Beef Brisket.

I used Steven Raichlens dry rub overnight then marinated for a few hours in "Pride of the Deer Camp BBQ"
I used Apple, Oak and Hickory. Smoked for three hours then wrapped in Aluminum foil for two more hours.

It turned out excellent!

Tender and tasty!




Yum!
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Offline beerocd

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Re: BBQ Style
« Reply #98 on: May 25, 2010, 10:45:21 AM »
Smoked for three hours then wrapped in Aluminum foil for two more hours.

So, 3-2-1 is just for ribs then?
The moral majority, is neither.

Offline bluesman

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Re: BBQ Style
« Reply #99 on: May 25, 2010, 11:27:31 AM »
Smoked for three hours then wrapped in Aluminum foil for two more hours.

So, 3-2-1 is just for ribs then?

Pretty much the case as a general rule. I could have benefited by an additional hour of smoke, but I ran out of time.
Ron Price

Offline mikeypedersen

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Re: BBQ Style
« Reply #100 on: May 25, 2010, 11:41:05 AM »

Hey, what type of rub/seasoning did you use with the scallops?  Man, those look good!

Offline deepsouth

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Re: BBQ Style
« Reply #101 on: May 25, 2010, 11:48:21 AM »

Hey, what type of rub/seasoning did you use with the scallops?  Man, those look good!

sea salt
pepper
olive oil
dizzy pig tsunami spin
dizzy pig dizzy dust

(i love all the dizzy pig seasonings.)

http://www.dizzypigbbq.com/
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bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #102 on: May 25, 2010, 01:51:48 PM »

Pretty much the case as a general rule. I could have benefited by an additional hour of smoke, but I ran out of time.

And then at the end of it all, I go back to foil and let it sit in the smallest cooler (preheated with hot water) that it will all fit in for about an hour. It makes a huge difference.
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Offline richardt

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Re: BBQ Style
« Reply #103 on: May 26, 2010, 06:35:55 PM »
Doesn't matter what time of day I see those pics--I get hungry!

As if we ever needed to justify grilling and beer drinking.  See this link
http://shine.yahoo.com/channel/health/5-tricks-to-grill-your-way-to-better-health-1464885/

Marinate meats. Marinating can reduce HCA formation by as much as 92 to 99 percent, according to the American Institute for Cancer Research (AICR). One study in the Journal of Agriculture and Food Chemistry showed that marinating red meat in beer or wine for two hours significantly reduced HCAs. Scientists believe the antioxidants in these marinades block HCAs from forming.

also posted this on ethnic cooking.

Offline deepsouth

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Re: BBQ Style
« Reply #104 on: May 27, 2010, 05:39:06 PM »
made some abt's tonight....

50/50 ground beef and pork
1/3 less fat philly cream cheese
bbq rub
bacon
jalapenos










Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale