Author Topic: BBQ Style  (Read 249395 times)

Offline beerocd

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Re: BBQ Style
« Reply #165 on: July 31, 2010, 06:39:25 AM »
Would you order one...

You know, I could go a year or two without them. That's all the manager's at work would order for the out-of-towners when they came in. I OD'd on that style. Their sausage pizza, is one big patty rolled out to the same size as the whole pizza. Sausage in every bite. And I do like that they use crushed tomatoes as their sauce base. But, I gotta take a break.
The moral majority, is neither.

Offline deepsouth

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Re: BBQ Style
« Reply #166 on: July 31, 2010, 02:20:29 PM »
the rib eyes had s&p, dizzy pig dizzy dust and simply marvelous cherry rub
the chicken had s&p, dizzy pig shakin the tree and tsunami spin
the romaine had olive oil, s&p, italian seasoning, parmigiano regiano and balsamic vinegar














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bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #167 on: July 31, 2010, 02:33:09 PM »
You did it wrong,
I heard you only need


  ::)
« Last Edit: July 31, 2010, 03:10:21 PM by beerocd »
The moral majority, is neither.

Offline deepsouth

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Re: BBQ Style
« Reply #168 on: July 31, 2010, 02:39:54 PM »
????
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #169 on: July 31, 2010, 03:09:17 PM »
Ah crap it showed right after I posted it, gimmie a minute...

Guess imdb frowns upon links?

Hey, since I got your attention - have you ever baked bread in your egg? Any point to that? Would it get too smokey?
« Last Edit: July 31, 2010, 03:15:22 PM by beerocd »
The moral majority, is neither.

Offline capozzoli

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Re: BBQ Style
« Reply #170 on: July 31, 2010, 07:38:28 PM »
This morning I thought it, now I know it.

Less really is more.
Beer, its whats for dinner.

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Offline deepsouth

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Re: BBQ Style
« Reply #171 on: August 01, 2010, 05:47:09 AM »
This morning I thought it, now I know it.

Less really is more.


What happened?
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline capozzoli

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Re: BBQ Style
« Reply #172 on: August 01, 2010, 06:06:55 AM »
I was doing a lot of research on Argentinian BBQ, Built a simple one for a party Sat. Open pit bbq or grilll.

The Argentinians swear that all you should put on the meat when you cook it is salt, nothing else.

It was some of the best grilling I have ever done. The results are pictured in the Ethnic thread.

Now I have to find a way to scrape the mucus off my brain.
Beer, its whats for dinner.

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Offline nicneufeld

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Re: BBQ Style
« Reply #173 on: August 01, 2010, 06:14:48 AM »
This morning I thought it, now I know it.

Less really is more.

I'd be with you with beef, leaving exceptions for brisket, which benefits from a rich coating of chile powders among other things, but with the spatchcocked chickens, well, the right combination of herbs can be quite pleasant.

But really, putting a spice rub on the meat before cooking or putting a sauce like chimichurri on after is not really all that fundamentally different!

Offline beerocd

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Re: BBQ Style
« Reply #174 on: August 01, 2010, 07:38:38 AM »
Now I have to find a way to scrape the mucus off my brain.

Post PICS!  ;D
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Offline capozzoli

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Re: BBQ Style
« Reply #175 on: August 01, 2010, 05:09:12 PM »
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

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Re: BBQ Style
« Reply #176 on: August 02, 2010, 05:12:47 AM »
Ron Price

Offline markaberrant

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Re: BBQ Style
« Reply #177 on: August 03, 2010, 07:12:57 AM »
I made a 10 lb pork butt on the weekend.  I was a little out of sorts (had a migraine for a couple days), so I had some mental lapses, but the final product still turned out well.

I'm hosting a planning session for our homebrew club executive tonight.  I have ABTs ready to go on the smoker when I get home from work; for the filling I pureed some leftover pulled pork with a package of cream cheese.  If I get I chance, I'll take some pics tonight.

Offline bluesman

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Re: BBQ Style
« Reply #178 on: August 03, 2010, 06:48:40 PM »
It was BBQ time last weekend.

Bacon Wrapped Jalapeno Pepper Poppers



They taste even better than they present.



Shish Kabobs






Shish Kabobs over Mediteranian Rice with Pita Bread and Yogurt. 

Homebrewed German Pilsner to wash it all down!

Ron Price

Offline redbeerman

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Re: BBQ Style
« Reply #179 on: August 04, 2010, 12:00:01 PM »
How did you marinate the meat?  Lemon juice , salt, pepper, garlic and Greek oregano?
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