Author Topic: BBQ Style  (Read 243308 times)

Offline nicneufeld

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Re: BBQ Style
« Reply #1545 on: October 24, 2011, 08:22:22 AM »
Cooked a pot of pinto beans and diced onion over a wood fire yesterday.  Added in dried/reconstitued anaheim chili puree and various spices, some diced beef slanina.  It was good, but after well over two hours the beans still had some "bite" to them and my wife hates that, so they are recooking today all day in a crockpot.

Still, weather was beautiful, listening to football on the radio and stoking a firepit all day.  I have a tripod that suspends the pot over it.  I think I'll go back to gulyas for over-the-fire cooks...no beans to soften!

Offline deepsouth

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Re: BBQ Style
« Reply #1546 on: October 24, 2011, 08:33:14 AM »
Good looking shellfish DS. How was the texture of the lobster after grilling. I haven't tried lobster on the grill but would like to someday. It's a tough one to cook just right, most restaurants overcook it to a rubbery consistency.


thanks!!!

i actually overcooked one in a pan a couple weeks ago.  it was raining out and i didn't want to fight that with the grill.  this lobster was melt in your mouth.  
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Offline beerocd

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Re: BBQ Style
« Reply #1547 on: October 24, 2011, 05:50:32 PM »
Sounds like someone went by costco or is making room in the freezer. :D

Restaurant Depot these days.(join KCBS and you can get a RD card for free)
But wife is also looking to downside by one freezer, I guess maybe possibly we have too many.  ::)
The moral majority, is neither.

Offline punatic

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Re: BBQ Style
« Reply #1548 on: October 24, 2011, 09:52:30 PM »
Restaurant Depot these days.(join KCBS and you can get a RD card for free)

KCBS is public radio?  I thought it was the San Francisco CBS radio affiliate.   ;)
There is only one success: to be able to spend your life in your own way.


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Offline deepsouth

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Re: BBQ Style
« Reply #1549 on: October 30, 2011, 05:34:07 PM »
this weekends cooking......

































the crabcakes are....

one pound lump crabmeat
eight crumbled saltine crackers
.5 tbs stone ground mustard
one whisked egg
old bay seasoning
pepper


thanks in advance for looking.
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline euge

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Re: BBQ Style
« Reply #1550 on: October 30, 2011, 05:46:02 PM »
Damn that tuna looks tasty. And a good crab-cake is hard to beat.  Brisket chili with black beans for me.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #1551 on: October 30, 2011, 06:09:12 PM »
Wow...very fine looking Q there DS!  ;)

Keep up the nice work.  :)
Ron Price

Online tschmidlin

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Re: BBQ Style
« Reply #1552 on: October 30, 2011, 08:54:26 PM »
Looks awesome!  The closest I came was smoking some malt this weekend. :-\
Tom Schmidlin

Offline ryang

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Re: BBQ Style
« Reply #1553 on: October 31, 2011, 08:21:00 AM »
I should take some pictures for this thread too.
Last weekend was 2 butts and a brisket.  This past weekend made 2 racks of pork back ribs... gone in 15min with 7 people.

Time to smoke more cheese too.  Been out for a week or so.

Offline bluesman

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Re: BBQ Style
« Reply #1554 on: October 31, 2011, 09:18:36 AM »
I should take some pictures for this thread too.

I agree.  :)
Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #1555 on: November 05, 2011, 05:14:23 AM »
I seasoned this only with salt and cooked it direct over a 350-375 degree fire. After an hour, I placed it on foil and shoved a half of stick of butter into the innards. It was delicate and delicious and we ate it caveman style, with our hands.








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bottled:     white house honey ale

Offline euge

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Re: BBQ Style
« Reply #1556 on: November 05, 2011, 10:53:00 AM »
Interesting. LOL the tail must have been sticking out from under the lid!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline deepsouth

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Re: BBQ Style
« Reply #1557 on: November 05, 2011, 12:07:36 PM »
Interesting. LOL the tail must have been sticking out from under the lid!

i had to cut the tail off to close it up to cook it!  i'll be cooking whole fish a lot more often. 
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bottled:     white house honey ale

Online jeffy

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Re: BBQ Style
« Reply #1558 on: November 05, 2011, 01:56:41 PM »
Red snapper?  Did you catch that in the Gulf?
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline deepsouth

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Re: BBQ Style
« Reply #1559 on: November 05, 2011, 02:05:36 PM »
it's a redfish actually.  i bought it from quality seafood.  the fishmonger said it was only the second he had ever seen without spots.
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale