05-25-2011, 10:33 PM | #23 |
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I don't have recipes, but just kinda wing it. I don't have any pictures of my BBQ stuff, haven't brought it out yet this year. Soon though....
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05-25-2011, 10:53 PM | #24 |
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It is chicken, Steak, Shrimp wrapped in bacon, Mushrooms served over wild rice.
It was marinated in Jack Daniels Marinade bags they are the best if you suck at cooking. Tonights dinner. Homemade chicken parm, with mozzarella and colby jack cheese...sauce is ragu chunky meat. ((pinch of italian seasoning)) with zesty curly fries seasoned with old bay and drizzled with texas pete hot sauce. TWO WAY DIFFERENT THINGS!! that taste amazing together! NOTE MY CUTTING UTENSIL!!
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05-26-2011, 02:07 AM | #25 |
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you cant light charcoal w one match.
Challenge Accepted. I'm not posting ingredients here. But I feel next Tuesday "my official 11th BBQ of the year" will have to be something simple: marinated creamy Italian portabella mushroom w brie burgers for the bro in laws non-carnivore having ass. as for my pops sister and myself we will be having less elegant. filet mignon stuffed w fresh feta cheese and crab meat cooked to desired temp. along w some crappy ass BBQ'd corn on the cob still in the husk for a slight Smokey flavor. followed w/ some craptastic baked taters w herpy sour creams, chives and a manly amount of bacon. w a blob of melted muenster cheese on top. |
05-26-2011, 06:52 AM | #26 | ||
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05-26-2011, 10:35 AM | #28 | |
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BTW that chicken parm looks BANGIN...
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05-26-2011, 10:37 AM | #29 |
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I'll have some pictures this weekend. Got a 10+ lb slab that I'm gonna butcher and grill up at the beach!
Here is what I'm hoping to do: 1. roasted garlic in olive oil... then some fresh sea salt and peppercorns 2. Montreal Steak Seasoning wrapped in smoked bacon 3. a maple smokehouse blend 4. whatever else I can think of or is requested Last edited by jpalamar; 05-26-2011 at 11:28 AM. |
05-26-2011, 01:56 PM | #30 | |
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my annual BBQ is next weekend... oklahoma dry-rubbed ribs, steak tacos, kabobs, and chicken are usually staples, but I might have to try some of these recipes this year as well. damn I'm hungry.
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05-26-2011, 02:06 PM | #32 |
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meat and veggie kabobs? that results in overcooking one or the other, kabobs should be made with single ingredients to ensure proper cooking of each ingredient. Also a propane grill is the worst for cooking kabobs, they should be cooked over hot embers of glowing red charcoal, not a flame.
I'll post some recipes at some point when i'm not at work.
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05-27-2011, 11:15 AM | #33 | |
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yes patience is probably the single most important thing for grilling good ribs.
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05-28-2011, 08:29 AM | #34 |
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I love to smoke my own ribs, pork, brisket and chicken. Slow smoking for 12 hours will make any tuff cut of meat tender. Then using Homemade BBQ sauce to top it off. My sauce uses a combination of KC,NC,TX BBQ flavors. My cooks at work call it sweet and Smokey Love. Thats my plans for this weekend Sweet and Smokey BBQ. oh and beer
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05-28-2011, 08:34 AM | #35 | |
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05-28-2011, 08:00 PM | #36 |
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took our 2 oldest to hang out with the g-parents today. Got the boat in the water, hopefully some kneeboarding tomorrow.
Anywhom. Mom got like 4lbs of ribs from Wegmens. McCormick BBQ rub, a liitt;e HoneyBBQ sauce. Nice!
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06-29-2011, 03:25 PM | #37 |
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Something really simple that I did. McCormick® Grill Mates® Mesquite Marinade(2 packets and following directions for how much oil/water to add) and put in about 5-6 boneless chicken boobs. I let it sit in the frige for about 36 hours. Threw them on the grill and then put Sweat Baby Rays BBQ sauce on it. It was fantastic. Next time I'm adding BACON!!!!!!!!
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06-29-2011, 03:59 PM | #38 | ||
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I don't have a grill or a smoker at my townhouse but I did rock out a 9 pound dry rubbed pork shoulder last week to make pulled pork sandwiches 12 hours to brine 11 hours to cook
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06-30-2011, 09:40 AM | #39 |
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Beef Brisket
- started with a 14lb beef brisket - home made rub that contains (brown sugar, cayenne, white pepper & few other spices) - smoker temp from 225 to 250 degrees - wood charcoal and mesquite wood chips - get inside temperature to 190 degrees Put the brisket in the smoker and do not touch it, turn it, poke it, or do anythign to it. Just moniter the temperature in the smoker so it does not go above 250 degrees. picture of the raw beef after 6 hours on the smoker after 13 hours on the smokers and 1 hour resting in an aluminum foil |
06-30-2011, 09:50 AM | #40 |
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AWESOME thread idea !!!
My quick & easy fire pit with some bacon wrapped filets & cheddar links just getting started. Not grilling, but a GOOD cast iron skillet is a MUST HAVE. Last January, pan seared & oven roasted chuck roast with rosemary/ginger au jus
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