A BBQ thread

[Fast14riot]

Anyone have some input on cooking methods for picanha going to do one on a gas grill and the other on hardwood coals....going to buy a couple this weekend

Its the Sirloin cap, so hot grill around 400°, make sure you get one with some of the fat cap on it still and trim it to about 1/4" thick. Start with fat side down, about 5ish minutes per side. Pull it between 120-130° internal.

 

[Tesoro]

Anyone have some input on cooking methods for picanha going to do one on a gas grill and the other on hardwood coals....going to buy a couple this weekend

I like the idea of how he does the pre-slicing. Spanish version ( or sous vide it for 3 hrs at 135 and then grill to sear outside and paint with herbed garlic butter)

 

[Tesoro]

Me too.

Never...

I am looking at some new smokers. I found a guy that makes a nice vertical cabinet smoker with pull out shelves, that is basically a knock off of the $4000-$5000 smokers (I cannot believe what they are charging for these USA made smokers--- $10k to 20k for a smoker? really?) But no Chi-Comm smokers in my house. Once I figure out my space issues here in the shop, I might just make my own. I mean it is NOT rocket science at all. When I worked at Bell Helicopter I designed shipping containers that would have made great smokers. Not to mention the gas coolers I designed. Fab on a box is not a 100 hour operation.

what do you want to 'smoke'? cured meats?

 

[Fast14riot]

Smoking some St. Louis cut ribs today for the family! Going with apple wood, my own dry rub, 225°-250° for a couple hours, then wrap with margarine and juice for 45 minutes or so. Rest 15, cut and serve.

 

[ogre1911]

Shout out to Tesoro for the Lox recipe. Trying my hand at it for time #1 with the Alaskan Coho

 

[ogre1911]

Me too.

Never...

I am looking at some new smokers. I found a guy that makes a nice vertical cabinet smoker with pull out shelves, that is basically a knock off of the $4000-$5000 smokers (I cannot believe what they are charging for these USA made smokers--- $10k to 20k for a smoker? really?) But no Chi-Comm smokers in my house. Once I figure out my space issues here in the shop, I might just make my own. I mean it is NOT rocket science at all. When I worked at Bell Helicopter I designed shipping containers that would have made great smokers. Not to mention the gas coolers I designed. Fab on a box is not a 100 hour operation.

Workhorse Pits 1975 will deliver it to your house (if you live in SW AZ) for $3875.

They're awesome pits and the 75 is big enough for most projects

 

[Fast14riot]

Shout out to Tesoro for the Lox recipe. Trying my hand at it for time #1 with the Alaskan Coho

I just bought 4 whole sides of salmon at the market this morning, I should do lox with at least one of them.

 

[Fast14riot]

Shout out to Tesoro for the Lox recipe. Trying my hand at it for time #1 with the Alaskan Coho

I looked, care to share his Lox recipe? I have my way, but I love to learn new recipes or methods all the time.

 

[ogre1911]

It's long, I DM'ed it to you

 

[Infrequent Shooter]

Chicken legs on the Santa Maria tonite.
View attachment 1679945

I know exactly how that tastes. Excellent. Beer, wine, hard liquor or iced tea? looks superb.

 

[Tesoro]

I know exactly how that tastes. Excellent. Beer, wine, hard liquor or iced tea? looks superb.

whisky n beer!

 

[Fast14riot]

Ribs came out great! My youngest (15) was especially excited since he just got his braces off 2 weeks ago. Tossed whole ears of corn in the smoker for the last hour, dirty mash and pasta salad. Took a plate to the neighbors and the missus says I know smell like her favorite scent. Damn, it was a good day.

 

[Infrequent Shooter]

Don't exclude Chef Jean Pierre! He is a true chef and fun to watch. If I had to eat steak or chops one way it would be 'au Poivre'. My favorite flavor in the world!~.

Yeah, I forgot who he is. Really good.

 

[Infrequent Shooter]

Smoking some St. Louis cut ribs today for the family! Going with apple wood, my own dry rub, 225°-250° for a couple hours, then wrap with margarine and juice for 45 minutes or so. Rest 15, cut and serve.

View attachment 1680584

took me a while to learn the pork rib thing. St. Louis style is my favorite.

 

[JayHHI6818]

Smoked these last night. Cut kielbasa 1/2 inch slices. Wrapped with beacon and filled with mixture of cream cheese, pimento cheese, cheddar cheese, diced onion, Matt Pitmans Holy Voodoo seasoning.

 

[Fast14riot]

took me a while to learn the pork rib thing. St. Louis style is my favorite.

Yep, I prefer the more meat between the bones of the St Louis cut. They're also easier to handle with straighter bones, and lay flatter than baby back ribs.

 

[WSnyder]

Yep, I prefer the more meat between the bones of the St Louis cut. They're also easier to handle with straighter bones, and lay flatter than baby back ribs.

Not a baby back fan either. St. Louis all the way

 

[Infrequent Shooter]

Red Lentil soup. My GF makes some RL soup. Makes a great summer soup. Goes well w a good wine, caesar salad, and good bread.
some basics here,,, chicken stock, home made is best, but box will work. Start w light browning of carrots, and celery. Some good tomato paste. Lately I have been using some pretty good olive oil. (hard as hell to find regular high quality virgin olive oil!!). Add box of chicken stock. One whole cup of red lentils. Do not rinse lentils. GF added some diced ham, not too much. She mashed a cooked red potato and added to mix. I trust most of you guys have some cooking talent to make your version of this soup. I added some pasta shells to the mix. It really added some bulk to the dish. This sticks to your ribs. I have used regular lentil, but I am a convert to red lentil. Cheers, you will be glad you made this soup. I am on my second bowl and 3rd glass of wine. And some red pepper flakes early.

 

[Tesoro]

Red Lentil soup. My GF makes some RL soup. Makes a great summer soup. Goes well w a good wine, caesar salad, and good bread.
some basics here,,, chicken stock, home made is best, but box will work. Start w light browning of carrots, and celery. Some good tomato paste. Lately I have been using some pretty good olive oil. (hard as hell to find regular high quality virgin olive oil!!). Add box of chicken stock. One whole cup of red lentils. Do not rinse lentils. GF added some diced ham, not too much. She mashed a cooked red potato and added to mix. I trust most of you guys have some cooking talent to make your version of this soup. I added some pasta shells to the mix. It really added some bulk to the dish. This sticks to your ribs. I have used regular lentil, but I am a convert to red lentil. Cheers, you will be glad you made this soup. I am on my second bowl and 3rd glass of wine. And some red pepper flakes early.

+ a pinch of Madras curry powder!

 

[Tesoro]

Some fresh cold smoked king salmon lox. Cream cheese, capers, red onion n dill on toasted San Fran sourdough