A BBQ thread

[ogre1911]

You're idea is correct, It probed like it needed 38 more hours but I figured if I shaved it it'd work with the jus.

It did but it's better when it's tender

 

[Tesoro]

Following on the vein of seafood gold I made the wife a Rockfish Thai Curry with rice a bit ago.

It's been awhile, I forgot how good Rockfish is.

It is when it is properly bled. like how yours looks!

 

[Tesoro]

Standard all grilled dinner fare: baked onion, grilled pineapple, carrots, corn n a ribeye cut poke chop:

 

[ogre1911]

Well that looks good

 

[Fast14riot]

Man, I see so much BBQ style cooking for cuts of meat that aren't necessarily ideal for it.

I did a couple of tri-tips a week ago. (A Bottom sirloin for non-west coast folk) The rule for these is to sear it hot and finish to no more than medium 130°F. I now exclusively do mine in a pan and the oven for absolute control of temperature.

This cut does not do well with low and slow or long and tender style cooking. Its a California thing. Hot, fast, no more than medium. Heavily seasoned or marinated. Cut cross-grain. Served sliced, in a roll, thin with asparagus and 'taters, it'll make your night much better when done right.

 

[Capt. Oblivious]

Not BBQ as such but I hung 5 or 6 Eland steaks in the dryer last night to make "biltong".
Should be good to eat Sunday evening

 

[Gary in MD]

Marinated venison on the Weber tonight, I just show them the coals for a little bit. Melts in your mouth.

 

[ogre1911]

Yup. People tend to over cook venison and turn it into liver. Get it room temp, minute and a half roughly each side over hot coals is all it needs.

 

[WSnyder]

Not BBQ as such but I hung 5 or 6 Eland steaks in the dryer last night to make "biltong".
Should be good to eat Sunday evening

I just yesterday sliced up a nice chuck into three slabs for biltong which are currently in the fridge curing along with two full pork bellies slated for more bacon. Helpful tip: Don’t give your friends homemade bacon unless you want to be inundated with requests for “more bacon”

 

[snert]

Man, I see so much BBQ style cooking for cuts of meat that aren't necessarily ideal for it.

I did a couple of tri-tips a week ago. (A Bottom sirloin for non-west coast folk) The rule for these is to sear it hot and finish to no more than medium 130°F. I now exclusively do mine in a pan and the oven for absolute control of temperature.

This cut does not do well with low and slow or long and tender style cooking. Its a California thing. Hot, fast, no more than medium. Heavily seasoned or marinated. Cut cross-grain. Served sliced, in a roll, thin with asparagus and 'taters, it'll make your night much better when done right.

View attachment 1678265View attachment 1678266View attachment 1678267

Now THATS cookin!

 

[Tesoro]

Not BBQ as such but I hung 5 or 6 Eland steaks in the dryer last night to make "biltong".
Should be good to eat Sunday evening

When I was a kid my second dad, 1/2 Cherokee, never smoked jerky. We had a screen box about 3x3x3 ft which had multiple screen trays inside. In summer, he would take it up on the NorCal ranch to a hill top that had a big black oak. Also brought along earthenware crocks full of dry brined deer strips. Load up the racks with the strips, sprinkle with papper and then hoist it up under the big tree. It would be in the 90's-100 in the day with breezes and the meat would dry in about a week, if I remember right. You ate that stuff with your pocket knife in hand. The more you chewed it the more the flavor. Good!

 

[Jonnyofalltrades]

When I was a kid my second dad, 1/2 Cherokee, never smoked jerky. We had a screen box about 3x3x3 ft which had multiple screen trays inside. In summer, he would take it up on the NorCal ranch to a hill top that had a big black oak. Also brought along earthenware crocks full of dry brined deer strips. Load up the racks with the strips, sprinkle with papper and then hoist it up under the big tree. It would be in the 90's-100 in the day with breezes and the meat would dry in about a week, if I remember right. You ate that stuff with your pocket knife in hand. The more you chewed it the more the flavor. Good!

When I was young we lived with Dene(Chipewyan) on a reserve that had only been established in the 50's. Before that, they were strictly out on the land. A staple was "dry meat" and lard.
Dry meat was just that. No smoke, no seasoning, just meat.
We would add a wee bit of seasoning and smoke to ours, but we'd still eat it with lard. One time we found a big box of it up on a shelf that had been there for years, still in perfect condition.
And you're right, the longer you chew it, the better it gets!

 

[Fast14riot]

Here's one for the fellow fat kids like me, lol!

I got to experimenting tonight with some leftover baked Mac n cheese. Made 2, 9x13 dishes of it and the kids just weren't eating it fast enough and I didn't want to throw it out.

Diced it up small while cold right from the fridge, added it to a simple spicy beer batter and fried up some Mac n Cheese fritters. This would be the ultimate side dish for some BBQ, burnt ends, ribs, etm.

 

[Riesel]

Here's one for the fellow fat kids like me, lol!

I got to experimenting tonight with some leftover baked Mac n cheese. Made 2, 9x13 dishes of it and the kids just weren't eating it fast enough and I didn't want to throw it out.

Diced it up small while cold right from the fridge, added it to a simple spicy beer batter and fried up some Mac n Cheese fritters. This would be the ultimate side dish for some BBQ, burnt ends, ribs, etm.

View attachment 1679490View attachment 1679491View attachment 1679492

Hmmmm. Vert Interesting

 

[ogre1911]

How could it possibly be bad?....said another fat kid

 

[Fast14riot]

Hmmmm. Vert Interesting

Let me put it this way, my baked mac n cheese recipe uses cream cheese for the filling and home made bread turned into bread crumbs along with gruyere and cheddar for the topping. Only thing I could have done to it to make it a full on coronary causing dish would be to wrap it in bacon before frying it, lol! (I was tempted...)

But, say you want to tame it a bit, any carbonated beverage works, sparkling water, champagne, Monster energy drink, whatever. Don't have baking powder, leave it out. Hot sauce optional. Don't like using vegetable oil, use any neutral oil you want. 0w-20 Amsoil might work too, lol!

This is not meant to be a meal on its own. A hearty side, for sure. First and foremost, was my version of repurposing leftover baked Mac n Cheese into something that wasn't just ____ with mac n cheese. This dish would be right at home next to some smoked ribs, pulled pork sliders on Hawaiian rolls, grilled pork chops, flame broiled dove with sage and paprika, or any other strongly flavored or rich BBQ dish.

If you want some other ideas of fritters, savory or sweet, let me know and I can guide you on your own path to building a delicious side with some basic ratios of ingredients.

 

[swd]

Let me put it this way, my baked mac n cheese recipe uses cream cheese for the filling and home made bread turned into bread crumbs along with gruyere and cheddar for the topping. Only thing I could have done to it to make it a full on coronary causing dish would be to wrap it in bacon before frying it, lol! (I was tempted...)

But, say you want to tame it a bit, any carbonated beverage works, sparkling water, champagne, Monster energy drink, whatever. Don't have baking powder, leave it out. Hot sauce optional. Don't like using vegetable oil, use any neutral oil you want. 0w-20 Amsoil might work too, lol!

This is not meant to be a meal on its own. A hearty side, for sure. First and foremost, was my version of repurposing leftover baked Mac n Cheese into something that wasn't just ____ with mac n cheese. This dish would be right at home next to some smoked ribs, pulled pork sliders on Hawaiian rolls, grilled pork chops, flame broiled dove with sage and paprika, or any other strongly flavored or rich BBQ dish.

If you want some other ideas of fritters, savory or sweet, let me know and I can guide you on your own path to building a delicious side with some basic ratios of ingredients.

What do you mean you didn't put bacon on it?? LOL. That would put it over the top!

 

[Fast14riot]

What do you mean you didn't put bacon on it?? LOL. That would put it over the top!

My lack of enthusiasm for bacon was the only reason, lol! I could take it or leave it. I almost never have it in the fridge, either.

 

[swd]

My lack of enthusiasm for bacon was the only reason, lol! I could take it or leave it. I almost never have it in the fridge, either.

I love bacon! But I never buy it so I don't have to temp myself.. lol

 

[Fast14riot]

I love bacon! But I never buy it so I don't have to temp myself.. lol

I'm sure your cardiologist is happy about that!