Author Topic: BBQ Style  (Read 205236 times)

Offline bluesman

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Re: BBQ Style
« Reply #585 on: October 24, 2010, 01:35:21 PM »
That BBQ is slammin'!!!  8)
Ron Price

Offline hamiltont

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Re: BBQ Style
« Reply #586 on: October 24, 2010, 04:28:44 PM »
Ohhh Ya, I'd be all over that!!!  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline deepsouth

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Re: BBQ Style
« Reply #587 on: October 25, 2010, 07:26:13 AM »
a little dinner saturday night....























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

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Offline deepsouth

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Re: BBQ Style
« Reply #588 on: October 25, 2010, 07:27:44 AM »
Didn't go for the fish yesterday. Instead I went the el-cheapo route: spatchcocked cornish rock hen, some country-style ribs, a fattie and two large stuffed bell-peppers.




great looking stuff there.
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Offline bluesman

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Re: BBQ Style
« Reply #589 on: October 25, 2010, 08:04:43 AM »
Really nice deepsouth!

I was grillin' and chillin' last night too.

Some Spatchcocked Chicken.



...and some Sirloin Steaks.

Ron Price

Offline markaberrant

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Re: BBQ Style
« Reply #590 on: October 25, 2010, 08:05:41 AM »
The Steelhead looks like it would do coldsmoking well.

This is all I use for smoking.  There is a large rainbow trout (aka "steelhead") fish farm 2 hours away from here, so supply is always plentiful and fresh, as well as being tastier AND cheaper than the atlantic or pacific salmon that has to be shipped in.

The fish farm is on a large lake that my parents have a cabin on.  The steelhead are not native to this lake, but about 10 years ago, the farm nets broke, so now the lake is nicely stocked!  The world record 48 pounder was caught there last year:


Offline euge

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Re: BBQ Style
« Reply #591 on: October 25, 2010, 11:08:19 AM »
There was a line from hell at the fish counter yesterday. As I'm the impatient sort I ended up walking out with a whole fresh young chicken. Spatchcocked it. Next time I'll remove the plate-setter and grill it direct. Came out delicious.

Rubbed with fresh chopped cilantro, lime and butter. I packed some under the skin of the breasts and thighs. Salt and pepper then the bacon. OMG.



Enjoyed with corn tortillas and some sour cream and fresh squeezed lime. And a little Tiger Sauce...

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline hamiltont

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Re: BBQ Style
« Reply #592 on: October 25, 2010, 11:53:01 AM »
Looking real good!!  Nothing went to waste either.  Cheers!!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline deepsouth

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Re: BBQ Style
« Reply #593 on: October 25, 2010, 12:12:45 PM »
great looking food guys!
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline phillamb168

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Re: BBQ Style
« Reply #594 on: October 26, 2010, 12:45:39 AM »

Some Spatchcocked Chicken.




I've never tried the direct heat method for whole chicken like that before, how do you keep it from drying out/not cooking all the way through? Would love to try this on the Egg this weekend, the crusty pieces, they look delicious...
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Offline bluesman

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Re: BBQ Style
« Reply #595 on: October 26, 2010, 04:17:10 AM »
I've never tried the direct heat method for whole chicken like that before, how do you keep it from drying out/not cooking all the way through? Would love to try this on the Egg this weekend, the crusty pieces, they look delicious...

Direct works best.  One full chimney of charcoal spread evenly across the grill.
Brining, marinating, pesto rub or a dry rub all work very well.
15 min skin side down then flip and grill until the internal temp near the thigh reaches 165F.
Ron Price

Offline phillamb168

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Re: BBQ Style
« Reply #596 on: October 26, 2010, 12:45:17 PM »
I'm doing a batch of chili for Halloween; anybody ever tried smoking chili? I'm thinking about putting it into the Le Creuset and smoking for a few hours with some hickory chunks. Probably add some brown sugar to balance a bit. One thing though, my meat is half short ribs, 1/4 ostrich, and 1/8 pulled pork (applewood smoked) and 1/8 applewood smoked ribs. I don't expect the smoked food to contribute too terribly much in the way of smoke, but would smoking the chili outright lend too much smokiness?
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Online jeffy

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Re: BBQ Style
« Reply #597 on: October 26, 2010, 12:58:42 PM »
I'm doing a batch of chili for Halloween; anybody ever tried smoking chili? I'm thinking about putting it into the Le Creuset and smoking for a few hours with some hickory chunks. Probably add some brown sugar to balance a bit. One thing though, my meat is half short ribs, 1/4 ostrich, and 1/8 pulled pork (applewood smoked) and 1/8 applewood smoked ribs. I don't expect the smoked food to contribute too terribly much in the way of smoke, but would smoking the chili outright lend too much smokiness?
What is this "too much smokiness" that you refer to?
I wonder if you could smoke some of the ingredients before you cook it....
I once smoked some hops to dry hop a smoked beer.
I used to have a stick of hardwood with a zillion holes drilled into it that I would put into the smoker and then seal it up and freeze it until the beer got kegged.
So, no, I doubt that it would lend too much smokiness, but that's just my opinion.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline bluesman

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Re: BBQ Style
« Reply #598 on: October 26, 2010, 02:00:59 PM »
Yes.  I would smoke the beef and peppers prior to cooking the chili. 

Sounds like it would be a nice twist to an awesome recipe.
Ron Price

Offline markaberrant

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Re: BBQ Style
« Reply #599 on: October 26, 2010, 02:10:21 PM »
If I have the room on my smoker, I'll throw my baked beans on there for 4-6 hours.  They soak up a fair bit of smoke, and the temp is just right for keeping them at a low simmer.  I think smoked chili would work just as well.