The Barbecue Thread...Post Your Pics.

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Bacon is like any other meat to a smoker. If you want it smoked for the flavor so you can slice it and cook it later on, go with about an hour or two max, cool smoke about 100* - 150* You do not want a hot smoke like you use for a pork butt or brisket or ribs. Remember, you are curing the meat first with a brine of sea salt, water, peppercorns, allspice, cloves, maple sugar, you know, curing it. Then you smoke it for a couple hours. Now you go some damn good bacon that you can cut nice and thick for breakfast.
Now if you got a slab of pork belly that is uncured, you have options, but to do anything but make some fine bacon with would just be uncivilized. Peppercorn layers, layers of clove and nutmeg, chili pepper and maple sugar, many fine recipes for different rubs and stuff for some really cool bacon.
Why ya askin? </div></div>

I'm going to start a side barbecue business as a food vendor at festivals and think this would be a good item to sell. No one sells it, at least not down here. Injust wanted to see if anyone has smoked one because I haven't yet. I always like to ask so I know what to expect.

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

Anyone barbecue anything good lately???

 

[Sean the Nailer]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Bacon is like any other meat to a smoker. If you want it smoked for the flavor so you can slice it and cook it later on, go with about an hour or two max, cool smoke about 100* - 150* You do not want a hot smoke like you use for a pork butt or brisket or ribs. Remember, you are curing the meat first with a brine of sea salt, water, peppercorns, allspice, cloves, maple sugar, you know, curing it. Then you smoke it for a couple hours. Now you go some damn good bacon that you can cut nice and thick for breakfast.
Now if you got a slab of pork belly that is uncured, you have options, but <span style="text-decoration: underline">to do anything but make some fine bacon with would just be uncivilized</span>. Peppercorn layers, layers of clove and nutmeg, chili pepper and maple sugar, many fine recipes for different rubs and stuff for some really cool bacon.
Why ya askin?</div></div>

Switch, I gotta disagree with ya. There's many a fine dish that one can make with pork belly. Very fine dishes, at that.

We've been working on a few in the oven (practice basis) before moving over to the smoker to take that next step. But seriously, with the right mix of spices and veg, one can turn out a SPECTACULAR meal.

For us here, the primary goal is to melt/render out as much fat as possible. Just doing THAT adds so much to the meat. Just like a brisket. Then, taking a few other steps, and adding a few other extra's, only makes it all better'er.

For everything else, mind you,,,, you're spot-on!

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

damn good idea, fat slab o bacon on a stick! Sell it with a Moon Pie and RC cola and the deal will go fast


So clue me in to a good recipe for pork belly, salt cured. I know it makes damn good beans but as a regular meat item, never had the pleasure of using the stuff until I bought some at Krogers the other day

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">damn good idea, fat slab o bacon on a stick! Sell it with a Moon Pie and RC cola and the deal will go fast


So clue me in to a good recipe for pork belly, salt cured. I know it makes damn good beans but as a regular meat item, never had the pleasure of using the stuff until I bought some at Krogers the other day </div></div>


Since bacon is already salty there is no need to add any kind of tenderizers. The only spice I will use will be cumino. That's it! It smokes well over mesquite. Just don't over do it. That's what my recipe will be.

 

[Sean the Nailer]

Re: The Barbecue Thread...Post Your Pics.

Since we're talking about uncured pork belly, doing other things with it than making bacon can definitely be interesting. Our first foray was with what some may call a 'fine' dish, but we thought it sucked-ass. None of us here liked the Anise/Fennel/Licorice flavor that seems to be touted as 'good' in other parts of the world.
(looking for a link to the recipe we used)


But then we tried a more 'down to earth' version from Jamie O; and liked it much better.
Jamie's onto a better direction, This one was much better.

We next want to try something along this line which is started in the oven, but finished on the barbecue.

And again, with the final goal of this being done in our smoker, it can't 'get bad' trying. I've been to enough pig-roasts around here to know that some flavors can be attained. And there are so many different methods of cooking this stuff, from submerged to elevated, from freestanding to weighted; the choices are many.

To each their own, eh?

 

[cmh2007]

Re: The Barbecue Thread

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: rrflyer</div><div class="ubbcode-body">Turned this guy

Into this

</div></div>

I bet that bow and arrow was pretty gritty

 

[El Vaquero]

Re: The Barbecue Thread

Anybody barbecuing for Easter? If so, send some pics!!!

 

[GardDog]

Re: The Barbecue Thread...Post Your Pics.

The concept is basic: bacon plus anything equals tasty. This recipe originated with a local plant worker who won a national grilling contest with a bacon wrapped jalapeño duck breast recipe. My number 1 coworker / neighbor's wife happened to work with this grilling hero, who shared his secret sauce recipe. We attempted to duplicate the process with ribeye steak cubes instead of duck breast. The results were fantastic. So today, I'm grilling burgers when I decide to give this a try. The annual Good Friday crawfish boil had left my brother-in-law heavy with mushrooms, so we all went home with a shopping bag full. I used half a strip of bacon, a jalapeño slice and a mushroom on a kabob skewer. Wow... They came out great!

 

[Sean the Nailer]

Re: The Barbecue Thread...Post Your Pics.

So GardDog, what's the sauce?

 

[GardDog]

Re: The Barbecue Thread...Post Your Pics.

I'll see if my podnuh's bride will divulge the secret sauce formula. No promises.

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

Until you finely chop a pound of bacon and mix it with a pound of Kroger's ground beef, you have not had the best burger. Now take that and put a bunch of bleu cheese inside it. Of course the way to a grill for steak(yeah, it AIN'T barbeque) is to mix equal parts butter and bleu, and gorgonzola cheeses, with finely chopped onions and mushrooms that have been sauteed in butter and deglazed with tawny port(duxelle's). roll this semisoft mess up after you mix it together into a cylinder in saran wrap, then refrigertate it until it's hard like a block of butter. Now grill that steak(ONLY sea salt and pepper), when you flip it over to grill the other side, cut four round discs of the butter cheese duxelle mix and put it on the steak. Cover loosely with foil. When the steakis done, all that nice melty buttery cheesy tasty stuff will bo melted on top of what is going to be the best steak you ever ate

 

[Veer_G]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Of course the way to a grill for steak(yeah, it AIN'T barbeque) is to mix equal parts butter and bleu, and gorgonzola cheeses, with finely chopped onions and mushrooms that have been sauteed in butter and deglazed with tawny port(duxelle's). roll this semisoft mess up after you mix it together into a cylinder in saran wrap, then refrigertate it until it's hard like a block of butter. Now grill that steak(ONLY sea salt and pepper), when you flip it over to grill the other side, cut four round discs of the butter cheese duxelle mix and put it on the steak. Cover loosely with foil. When the steakis done, all that nice melty buttery cheesy tasty stuff will bo melted on top of what is going to be the best steak you ever ate </div></div>

Any steak really worthy of so much "attention" should probably be just about not worth grilling.

1. Have a hot grill so that the steak sears. Ribeyes are best -- I like bone-in, 1" to 1.5" thick, but not too chilled right out of the fridge.

2. Season it with salt and freshly ground pepper, cook it 4.5 to 5.5 minutes per side to get somewhere between rare and medium rare, don't forget to drop the lid in between turns, but don't fork it until you're at the table.

3. If, and only if you feel an absolute need to overdecorate a piece of meat that should need no froo-frooing, try a few pats of butter (a NYC regional touch) to the top of a steak about a minute or two before serving.

Another <span style="font-style: italic">serious</span> NYC Metro area eating tradition: http://www.nytimes.com/2008/01/30/dining/30beef.html?pagewanted=all

 

[GardDog]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Until you finely chop a pound of bacon and mix it with a pound of Kroger's ground beef, you have not had the best burger. </div></div>

Whole Foods sells "Cowboy Burger" patties premade. They have ground bacon, jalepenos and cheddar cheese (plus some tasty seasonings) mixed in with high quality ground beef. My #1 pre-made burger patty.

 

[ubet]

Re: The Barbecue Thread...Post Your Pics.

Lamb sirloin chops I bbqed tonight, forgot to take the pic while they were on the grill.

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

The steak with bleu cheese, duxelle's, and butter recipe came from our Christmas dinner of a Beef Wellington with a layer of butter over the meat, then the duxelle's, then the blue and gorgonzola cheeses. After it came out of the oven, the taste combination was freakin awesome. So we tried the combo on grilled steaks, and damn it was freaking awesome good. Same basic flavors as the Beef Wellington for less than 1/3 the price. The cheeses, oniona dn mushroom duxele's and butter complement a good steak and don't overpower the flavor of a good dry aged piece of meat, or wet aged piece of meat. The marriage of those flavors goes well with a good Zin, some crusty bread, and a few friends. Simple meal, simple prep

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

I smoked these pork ribs 2 days ago. They came out pretty good. My ribs usually smoke for about 6 hours, but la familia was getting hungry.

 

[ubet]

Re: The Barbecue Thread...Post Your Pics.

Seafood Sunday, crab legs, shrimp, scallops and some veggies

 

[Maser]

Re: The Barbecue Thread...Post Your Pics.

Funny how a good amount of posters don't know the difference between BBQing and grilling. No worries though because either way the food looks GREAT!

 

[shibby575]

Re: The Barbecue Thread...Post Your Pics.

Saturday: PS this was the play by play.....

Bacon Strips-

1/2 Venison Back Strap wrapped in sweet pork goodness-

Break Time-

Making Fire -

Wife Got Home... Bribed her with a Hopslam to get her closer to the level I was at.

Asparagus The RIGHT way! -

Time for a refill -

Thanks to a Buddy, (Isaac) whom I was texting the play by play in real time, I was reminded of the necessity of one of these with such a fine bit of food. -

The Final Product. No Pink Slime in this! Can't wait for next weekend. -

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: shibby</div><div class="ubbcode-body">Saturday: PS this was the play by play.....

Bacon Strips-

1/2 Venison Back Strap wrapped in sweet pork goodness-

Break Time-

Making Fire -

Wife Got Home... Bribed her with a Hopslam to get her closer to the level I was at.

Asparagus The RIGHT way! -

Time for a refill -

Thanks to a Buddy, (Isaac) whom I was texting the play by play in real time, I was reminded of the necessity of one of these with such a fine bit of food. -

The Final Product. No Pink Slime in this! Can't wait for next weekend. -

</div></div>


Damn that looks good! I wish I would've killed me a deer this past season.

 

[shibby575]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Until you finely chop a pound of bacon and mix it with a pound of Kroger's ground beef, you have not had the best burger. Now take that and put a bunch of bleu cheese inside it. Of course the way to a grill for steak(yeah, it AIN'T barbeque) is to mix equal parts butter and bleu, and gorgonzola cheeses, with finely chopped onions and mushrooms that have been sauteed in butter and deglazed with tawny port(duxelle's). roll this semisoft mess up after you mix it together into a cylinder in saran wrap, then refrigertate it until it's hard like a block of butter. Now grill that steak(ONLY sea salt and pepper), when you flip it over to grill the other side, cut four round discs of the butter cheese duxelle mix and put it on the steak. Cover loosely with foil. When the steakis done, all that nice melty buttery cheesy tasty stuff will bo melted on top of what is going to be the best steak you ever ate </div></div>

De glazing those onions and schrooms with bourbon, or any nice drinkable red, is absolutely amazing as well. (It is the only way to do it) I plan to pick some of this port business up and give it a whirl. Anything Switch or RJW has sent my way has been outstanding. I would not second guess anything they recommend.

 

[RJW]

Re: The Barbecue Thread...Post Your Pics.

Save some port for after dinner. Enjoy it with a quality stilton cheese, walnuts drizzled with honey and a tart apple or pear. It isn't chocolate Swich, but still a decadent dessert. Enjoy.

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

Damn, I'm content with beer and beef jerky. May be a dumb question, but what is "port" ? Is it liquor?

 

[RJW]

Re: The Barbecue Thread...Post Your Pics.

Port starts out as a red wine. Alcohol is added to stop fermentation, increase the acohol content and retain the sugars. It is then barrel aged. Great with a good cigar.

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: RJW</div><div class="ubbcode-body">Save some port for after dinner. Enjoy it with a quality stilton cheese, walnuts drizzled with honey and a tart apple or pear. It is chocolate Swich, but still a decadent dessert. Enjoy. </div></div>

it's ALL good! The fig, when stuffed with walnut or pecan, a little bleu stilton, and a drizzle of honey goes oh so well with a little 60% chocolate and ruby porto

 

[Boomholzer]

Re: The Barbecue Thread...Post Your Pics.

10 years later in the Texas sun, here is a smoker/grill a great friend and I put together.
The cart is a bit of a hack but the whole thing was hand cut with sawzall and MIG perimeter welded by hand with a NAPA unit. No brake. The firebox side shows wear from use. I was proud of how square the unit ended up post welding.
A camshaft handle got too hot

No food pics

. Food and camera no mix.

 

[Sean the Nailer]

Re: The Barbecue Thread...Post Your Pics.

Great effort Boom. I have an idea here of one I want to make, though it will probably cause panic and attention.

Now all I need is my welder hooked up, and the scratch to get some steel bent and cut.

That bowtie's good.

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

I was gonna say something about the Chevy logo and fitment of the cart being right in line, but this wasn't a bail out

That looks like it has some good stuff going on with the right hand side being low for a lower smoke temp and the center having a nice heat zone up high. I totally dig the header too, THAT is freakin COOL!

 

[Neo]

Re: The Barbecue Thread...Post Your Pics.

Here's a couple of Beef Ribs that I put on the Traeger @ 4

 

[Matthew buck]

Re: The Barbecue Thread...Post Your Pics.

Tag

 

[sirhrmechanic]

Re: The Barbecue Thread...Post Your Pics.

I've not made these...

4 oz. lean beef
1 pack of Hot Dogs
1 package of Bacon (at least ten strips)
Cheddar cheese (or any cheese of your choice)
1 egg white
Spices (salt, pepper, garlic salt, Worchestire sauce)

Directions:
1. Start by weaving the bacon just like a basket. Cut some of the fat off the outside of the bacon if you need to in order to make it straight. Make it into a square. (5X5 strips of bacon usually work.)
2. Mix the ground meat, spices and egg white together in a bowl. (The egg whites are used to help hold things together.)
3. Make a thin, flat meat patty with part of the meat.
4. Place the meat on the center of the bacon weave.
5. Place some cheese slices on the center of the patty. Make sure there is a “crust” of burger meat around the cheese.
6. Place another thinly formed meat patty on top of the cheese and form it into one meat patty. (Form the edges of the meat together- causing the meat patty to be “filled” with the cheese.)
7. Fold the bacon weave over it.
8. Take out three hotdogs. Make 2 cuts on both ends of two of the hot dogs (acting as the “feet”.) Cut the two hot dogs directly in half. Now you have the feet.
9. With the other hot dog, cut it in half, and on one end, cut the hot dog into a point to act as the tail. The other end will be the head.
10. Make holes in the bacon weave, (one each for the head, tail, and four legs), poke hot dogs into the body- embedding them into the meat by about 1/2 and inch to 1 inch.
11. Use extra bacon to cover the gap and bring stray ends of bacon into the weave.
12. Use a spatula to get it onto the pan.
13. Put toothpicks (that have been soaking in water) into the body to secure the hot dogs and keep the bacon ends secure.
14. Cook the Bacon Turtle at 400 to 450 degrees (depending upon oven)
*Cooking time will vary so check the turtle to see how well done you want your burger to be. For less cooked, make sure it’s still juicy. If juices aren’t flowing, your turtle will be well done.

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sirhrmechanic</div><div class="ubbcode-body">I've not made these...

4 oz. lean beef
1 pack of Hot Dogs
1 package of Bacon (at least ten strips)
Cheddar cheese (or any cheese of your choice)
1 egg white
Spices (salt, pepper, garlic salt, Worchestire sauce)

Directions:
1. Start by weaving the bacon just like a basket. Cut some of the fat off the outside of the bacon if you need to in order to make it straight. Make it into a square. (5X5 strips of bacon usually work.)
2. Mix the ground meat, spices and egg white together in a bowl. (The egg whites are used to help hold things together.)
3. Make a thin, flat meat patty with part of the meat.
4. Place the meat on the center of the bacon weave.
5. Place some cheese slices on the center of the patty. Make sure there is a “crust” of burger meat around the cheese.
6. Place another thinly formed meat patty on top of the cheese and form it into one meat patty. (Form the edges of the meat together- causing the meat patty to be “filled” with the cheese.)
7. Fold the bacon weave over it.
8. Take out three hotdogs. Make 2 cuts on both ends of two of the hot dogs (acting as the “feet”.) Cut the two hot dogs directly in half. Now you have the feet.
9. With the other hot dog, cut it in half, and on one end, cut the hot dog into a point to act as the tail. The other end will be the head.
10. Make holes in the bacon weave, (one each for the head, tail, and four legs), poke hot dogs into the body- embedding them into the meat by about 1/2 and inch to 1 inch.
11. Use extra bacon to cover the gap and bring stray ends of bacon into the weave.
12. Use a spatula to get it onto the pan.
13. Put toothpicks (that have been soaking in water) into the body to secure the hot dogs and keep the bacon ends secure.
14. Cook the Bacon Turtle at 400 to 450 degrees (depending upon oven)
*Cooking time will vary so check the turtle to see how well done you want your burger to be. For less cooked, make sure it’s still juicy. If juices aren’t flowing, your turtle will be well done. </div></div>

That has to be one of the tastiest looking food that I have seen hit the the pit!!!

 

[IkeEng]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Boomholzer</div><div class="ubbcode-body">10 years later in the Texas sun, here is a smoker/grill a great friend and I put together.
The cart is a bit of a hack but the whole thing was hand cut with sawzall and MIG perimeter welded by hand with a NAPA unit. No brake. The firebox side shows wear from use. I was proud of how square the unit ended up post welding.
A camshaft handle got too hot

No food pics

. Food and camera no mix.

</div></div>

Chevy fan? Nice work!!

This is food pron. I'm headed over to a buddies house this weekendto do some grilling, I'll have to post some pics when I return.

 

[Boomholzer]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">
Great effort Boom. I have an idea here of one I want to make, though it will probably cause panic and attention.

Now all I need is my welder hooded up, and the scratch to get some steel bent and cut.

That bowtie's good.</div></div>

I really miss welding. Now its only occasional, mostly to fix exhaust crap. Do it up!



<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: IkeEng</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Boomholzer</div><div class="ubbcode-body"> </div></div>

Chevy fan? Nice work!!

This is food pron. I'm headed over to a buddies house this weekendto do some grilling, I'll have to post some pics when I return. </div></div>

Thanks! We had fun on the project.
Not really a diehard Chevy fan, I've had my run of the monte carlo SS. Always been more of a Ford guy. Funny thing is that we (the grill makers) both had MCSS's at the time (my #2) and I sold mine in 2002 and then bought his in 2009. He called me with a story and I bit... can't get away from those ill G-body cars.

A 18yo enlisted Army kid originally from NYC bought that car in 2002 which is a non-BBQ story in itself along with how I ever aquired MCSS#1. Silly kid several hours from base, dropped off, no ride back, no cash as agreed, and a personal check numbered like he just got the account. Recently I talked to my bud we relived the grill making episode and laughed about those times.

Grill on!

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

Gave this it's own thread because it just had to have it

 

[High Binder]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body"> Gave this it's own thread because it just had to have it

</div></div>

Nice looking NY. What's that on the steak? Blue cheese? (if not You should give it a try sometime it's a pretty good combo)

 

[NativeCraft]

Re: The Barbecue Thread...Post Your Pics.

Does anyone here have a good recipe and procedure for cooking turkey drumsticks like you find at Bush Gardens/theme parks?

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

HB, check the decadant food thread I put this in. It's a mounted butter of ported duxelle's, bleu and gorgonzola cheeses, salt and pepper a little garlic, and two cubes of butter

 

[el gordo2]

Re: The Barbecue Thread...Post Your Pics.

Just some kabobs made with our homegrown or local vegtables and yardbird.



Prepped and ready for the grill.

A little moisture being released while grilling.

Supper time.......

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: el gordo2</div><div class="ubbcode-body">Just some kabobs made with our homegrown or local vegtables and yardbird.



Prepped and ready for the grill.

A little moisture being released while grilling.

Supper time.......

</div></div>

Those are some damn good pics....the kabobs look tasty!!!

 

[Switchblade]

Re: The Barbecue Thread...Post Your Pics.

Kabobs are tricky on too hot of a grill. The chicken pieces have to be small enough to match the cook time of the veggies. Those look great! If you like a little sweet, a little tart, try a mix of balsamic vinegar, olive oil, sea salt, pepper, and garlic. A slight drizzle of honey at the end kicks it up to Panty 6(pronounced sEx) levels of yum(her favorite recipe uses a little balsamic, a little vanilla bean, salt, pepper, olive oil, and goes with a bright savignon blanc...although I prefer a nice hoppy double IPA)

 

[pprochnow]

Re: The Barbecue Thread...Post Your Pics.

Giant bacon wrapped jalapeno popper, smoked and glazed with sweet jalapeno bourbon sauce.


[img:left][/img]

 

[sirhrmechanic]

Re: The Barbecue Thread...Post Your Pics.

So spent a couple of hours after work last night rebuilding my 5 YO Weber. It had gotten pretty grotty. Burners burned out, griddle surfaces rusting away. Nasty. That said, 5 years of constant use (even at 20 below... I'm grilling) and it's still better than most of the Home Depot units I used to have.

First... have to compliment Weber customer service. I placed an online order for parts. Their site was easy to use and the parts arrived in about 3 days. I bought stainless 'everything'. Parts were all correct, fit exactly and went together like clockwork.

Question for BBQ fans and Weber owners in particular... Weber uses 'flavor bars' (stainless steel sheets) to catch drips and return the steam up.

But I wonder if adding lava 'rocks' on top of the flavor bars would not be even better. It's not natural charcoal... but just seems like it would distribute heat well.

Thoughts from the experts? Any enhancements people can recommend? I don't have any complaints. But love to experiment.

Cheers,

Sirhr

 

[High Binder]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">HB, check the decadant food thread I put this in. It's a mounted butter of ported duxelle's, bleu and gorgonzola cheeses, salt and pepper a little garlic, and two cubes of butter </div></div>

I missed that thread somehow. Looks awesome, I never thought of using Gorgonzola.

 

[High Binder]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sirhrmechanic</div><div class="ubbcode-body">

Question for BBQ fans and Weber owners in particular... Weber uses 'flavor bars' (stainless steel sheets) to catch drips and return the steam up.

But I wonder if adding lava 'rocks' on top of the flavor bars would not be even better. It's not natural charcoal... but just seems like it would distribute heat well. </div></div>

Anytime you can get some steam/moisture back into the meat you're going to end up with a juicier slab/vegies. I'm not a Weber user but only because I needed a bigger grill (7 burners) than what Weber offers. I think the flavor bars are a better option than rocks but only because the bars are going to be far easier to clean. I grill 3-4 times a week throughout the year and give my grill a really good cleaning once or so during that year. When I do, I take the drip pan to the car-wash to blast off all the grease/goo/ash. Rocks would be a nightmare.

 

[El Vaquero]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sirhrmechanic</div><div class="ubbcode-body">So spent a couple of hours after work last night rebuilding my 5 YO Weber. It had gotten pretty grotty. Burners burned out, griddle surfaces rusting away. Nasty. That said, 5 years of constant use (even at 20 below... I'm grilling) and it's still better than most of the Home Depot units I used to have.

First... have to compliment Weber customer service. I placed an online order for parts. Their site was easy to use and the parts arrived in about 3 days. I bought stainless 'everything'. Parts were all correct, fit exactly and went together like clockwork.

Question for BBQ fans and Weber owners in particular... Weber uses 'flavor bars' (stainless steel sheets) to catch drips and return the steam up.

But I wonder if adding lava 'rocks' on top of the flavor bars would not be even better. It's not natural charcoal... but just seems like it would distribute heat well.

Thoughts from the experts? Any enhancements people can recommend? I don't have any complaints. But love to experiment.

Cheers,

Sirhr </div></div>

I'd say switch to a pit instead of using a gas grill. You'll get more flavor when you grill using wood compared to anything else. Just a thought, never been a gas grill person. Part of the fun in grilling and barbecuing is sparking the fire up. I can see where gas grills come in handy though.

 

[sirhrmechanic]

Re: The Barbecue Thread...Post Your Pics.

I have been thinking about building a pit for a while. But impractical for 'much' of the year.

I really prefer charcoal and/or wood. But too much work most of the time. Thus the gas grill for everyday. And that is almost every day.

That said, the other LR shooter on the PD apprenticed as a stone/brick mason before giving it up to join the dept. We have talked about building a pit for a while... because I do really want one for those summer cookouts when it absolutely, positively has to be done over wood or charcoal.

Thanks and cheers,

Sirhr

 

[Chingon]

Re: The Barbecue Thread...Post Your Pics.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: NativeCraft</div><div class="ubbcode-body">Does anyone here have a good recipe and procedure for cooking turkey drumsticks like you find at Bush Gardens/theme parks? </div></div>

Flavor with your choice of seasonings. Singe the turkey leg on a hot grill for about 5 minutes evenly. Take it off the grill and wrap in foil. Finish in the foil on the grill. Once cooked, on a low heat apply sauces of your choice to glaze. Total time would be about 25 to 30 minute of cook time or interior temp at 180 degrees.

 

[Kinsman]

Re: The Barbecue Thread...Post Your Pics.

Just got my grill back in working order. The "flavor bars" burned out. Had some made of stainless.
First thing I want to try is some Alabama White Sauce. Had some at my nephews Air Farce retirement party, and found it good.

Kicked Up Alabama White BBQ Sauce Recipe

Ingredients:

2 cups real mayonnaise
3/4 cup apple cider vinegar
1/4 cup clear corn syrup
1 tablespoon prepared horseradish
1 tablespoon Crystal Hot Sauce
1/2 teaspoon liquid smoke
1/2 teaspoon sea salt, adjusted to taste
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon lemon zest
Juice of 1/2 lemon

Directions:

Add all ingredients to the workbowl of a standing mixer. Using a whisk, combine on low speed until mixture is smooth and consistent in texture. Pour finished sauce into clean glass jars and refrigerate for use as needed. When grilling chicken, pour the amount needed into a small bowl then use either a BBQ mop, brush or the back of a spoon to liberally coat the cooked chicken.

Be sure to use Kicked Up Alabama White Sauce only during the last 2-3 minutes of grilling. Sauce is excellent on all cuts of grilled and barbecued chicken. Cooking indoors? Try the sauce on wings, nuggets or drizzled on Philly-style chicken cheese steak sandwiches. Kicked Up Alabama White BBQ Sauce is also great for dipping, so be sure to serve an additional amount at the table for use a condiment.
Benjamin Daymon, Yahoo! Contributor Network