Author Topic: BBQ Style  (Read 245078 times)

Offline bluesman

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Re: BBQ Style
« Reply #180 on: August 04, 2010, 12:45:17 PM »
How did you marinate the meat?  Lemon juice , salt, pepper, garlic and Greek oregano?

Ahhh...Ancient Chinese Secret.  ;)

It's pretty simple Jim.

Here's the recipe.

Ingredients

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup white wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground dry mustard
2 1/4 teaspoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
2 tablespoons ground cloves

Mix together and refrigerate overnight.

Marinade meat cubes 4-12hrs of overnight.

Brush on while grilling.
Ron Price

Offline redbeerman

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Re: BBQ Style
« Reply #181 on: August 05, 2010, 04:47:06 AM »
Sounds good!  Beef or lamb?
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Jim

Offline bluesman

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Re: BBQ Style
« Reply #182 on: August 05, 2010, 04:48:27 AM »
Sounds good!  Beef or lamb?

I made chicken, beef and shrimp kabobs.
Ron Price

Offline capozzoli

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Re: BBQ Style
« Reply #183 on: August 05, 2010, 04:21:19 PM »
Costillas

(Beef back ribs BBQ'ed the Argentinian way.)



This weekend we are doing a fresh killed duck and chicken on the 'parrilla.'

Im gonna make the next grill outta stainless.  

Oh and speaking ofthe kabobs Im going to make that heat rack removable top part into a kabob grill. Gonna notch the flat bar on both long sides to receive a kebab spear. The spear will be made out of SS square stock and the notch will be cut sq to receive it. Then just turn it to another side of the square stock and it will hold it where it is turned. Does that make sense? That way you can cook em even all the way around.
« Last Edit: August 05, 2010, 04:29:21 PM by capozzoli »
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Offline beerocd

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Re: BBQ Style
« Reply #184 on: August 05, 2010, 11:19:59 PM »
I don't get the need to notch. Other than you have free time and wanna show off.  :P
Square stock will work with what you have, it will keep it's place just cuz it's square - right?

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Offline bluesman

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Re: BBQ Style
« Reply #185 on: August 06, 2010, 03:10:44 AM »
I would try to get some round stock SS.  Square will be harder to get through the meat and veggies unless the square stock is thin enough.
Ron Price

Offline capozzoli

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Re: BBQ Style
« Reply #186 on: August 06, 2010, 04:01:08 AM »
If you have ever made big kebabs they are a bit of a pain in the ass. When you try to turn them the meat and veg just spins around the spear if you know what I mean. The square stock prevents the meat from spinning around. (I think))

The square stock will be about 1/8- maybe 3/16" thick with a point on one end and a handle on the other.

Witht the meat being unbalanced on the spear it can just roll over, the meat wont be laying on the grill, it will be suspended above it on the flat bar. Ive done it before this way and they just keep rolling back over every time I tried to turn them. Im hoping the notch will hold them where they are turned.
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Offline redbeerman

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Re: BBQ Style
« Reply #187 on: August 06, 2010, 04:49:15 AM »
I use square skewers all the time.  Bigger pieces of meat and all vegetables, once they start to cook will spin, even on the square ones.  That being said, speidies are small enough to stay in place on the skewer.  Pork and lamb work best.  Chicken not as well.
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Jim

Offline beerocd

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Re: BBQ Style
« Reply #188 on: August 06, 2010, 05:04:01 AM »
We use...
for meat
they are like a flat stock stainless steel - with that handle on the end.

and something similar to this
for veggies

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Offline bluesman

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Re: BBQ Style
« Reply #189 on: August 06, 2010, 06:40:26 AM »
I use square skewers all the time.  Bigger pieces of meat and all vegetables, once they start to cook will spin, even on the square ones.  That being said, speidies are small enough to stay in place on the skewer.  Pork and lamb work best.  Chicken not as well.

Yea...I had some issues with spinning on the skewer with the kabobs. Now I used wood skewers which tend to bite into the meat a little but some still spun. The bigger the pieces the more likely they will spin.
Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #190 on: August 06, 2010, 06:41:12 AM »

and something similar to this
for veggies



I would like to get some cages.  How do you like using them?
Ron Price

Offline beerocd

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Re: BBQ Style
« Reply #191 on: August 06, 2010, 07:49:21 AM »
So long as you remember to hit em with some PAM - they're great. We dump the veggies out of the cages into a serving bowl; and likewise with the meat in a separate bowl to avoid incidents at the table. Rice or couscous as a base for the dish then layer the rest on top. We use jasmine rice and cook it in chicken stock with a shot of Vegeta - people just go nuts for the rice. (must be the MSG :) )
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Offline tygo

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Re: BBQ Style
« Reply #192 on: August 06, 2010, 07:51:29 AM »
We use jasmine rice and cook it in chicken stock

I make rice like this all the time but I usually saute some shallots and garlic in a little olive oil before adding the stock and throw in a bay leaf or two as well.
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Offline beerocd

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Re: BBQ Style
« Reply #193 on: August 06, 2010, 07:59:00 AM »
We use jasmine rice and cook it in chicken stock

I make rice like this all the time but I usually saute some shallots and garlic in a little olive oil before adding the stock and throw in a bay leaf or two as well.

 "Uncle Ben's", can of peas, and honey. Goes great with bbq; or teriyaki anything.
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Offline bluesman

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Re: BBQ Style
« Reply #194 on: August 06, 2010, 07:59:47 AM »
We use jasmine rice and cook it in chicken stock

I make rice like this all the time but I usually saute some shallots and garlic in a little olive oil before adding the stock and throw in a bay leaf or two as well.

Onion, garlic and carrots along with your favorite herbs do wonders for rice.
Ron Price