A BBQ thread

[Kracken McGraw]

Warning;
No such thing as “portion control” with those!

Did you guys miss the tornadoes last night?

 

[GotRDid]

Yes Sir; while intense here, it was pushed southeast as it intensified. Wreaked havoc in Nancy, Somerset and parts of Burnside at Lake Cumberland. My people down there live in the sticks between Somerset/Monticello, so the steep “hills” and deep canyons tend to cause major fronts to skim those foothills of the Appalachians. Not to say that the resultant cascades of water from the ridge peaks 200 ft above them don’t channel some near waterfall like runoff. The valley floor lies about 500 feet below them, so the roads tend to flood for a while after such events.
Second image is a rather prodigious lightning strike.

 

[Kracken McGraw]

Yes Sir; while intense here, it was pushed southeast as it intensified. Wreaked havoc in Nancy, Somerset and parts of Burnside at Lake Cumberland. My people down there live in the sticks between Somerset/Monticello, so the steep “hills” and deep canyons tend to cause major fronts to skim those foothills of the Appalachians. Not to say that the resultant cascades of water from the ridge peaks 200 ft above them don’t channel some near waterfall like runoff. The valley floor lies about 500 feet below them, so the roads tend to flood for a while after such events.
View attachment 1661290

View attachment 1661289

That looks too close. I hope everyone else made it through okay also.

 

[Ringostar]

It's Friday fellas,

What y'all cooking this weekend?

I made this about 5 yrs ago and it was excellent.

Happening again tomorrow with last years Muley.

Not really a bbq effort but I'll brown the venison in a black iron pan outside on open fire pit over some Pee Can

I did a non bbq on Thursday. I used a few nice elk steaks. Crushed up corn tortilla chips and added seasoning, then coated and baked. Last night I grilled skewers of Cajun shrimp and Old Bay scallops, smoked green chili peppers mixed into mac n cheese.

 

[Riesel]

Started the barbacoa on the pit for three hours to give it a bit of smoke before the 8-10 hours in the crock pot with a couple of onions. Sunday morning breakfast.

 

[Infrequent Shooter]

This pic shows an example of my 'standard' dinner. One year ago I tried an experiment by grilling everything one night and since then it has become like a drug. I never get sick of it and it satisfies my gluttenous appetite by filling up with tasty vegetables. I think I have eaten 325 baked onions in the last year! I dont think there is now a vegetable I haven't tried to grill. They are much more interesting to eat with a little char than steamed, so I eat more. They all get semi-nuked first then finished on grill with lots of olive oil and salt. I guess it is healthy. Better than pasta!View attachment 1654335

is that eggplant? looks real good.

 

[snert]

Just call me a wanna be or a blasphemer...but I admit I just bought a ...ahem...cough cough...gas grill. It was a $440 grill left over from winter non-sales for $159 at Lowes.

Having been cooking on a little Lodge Hibachi, I appreciate the convenience.

I sure liked the split fryer chicken halves I slow cooked with Tony Chaceres imbedded under the skin and a finish of Dinosaur BBQ original sauce lightly glazed at the end of the cooking time.

I ate it...I didn't take photos, but it was very nice.

Someday I will become a true wood or coals guy....but not soon! I do love following this thread though!

Inspiring.

 

[Infrequent Shooter]

Just call me a wanna be or a blasphemer...but I admit I just bought a ...ahem...cough cough...gas grill. It was a $440 grill left over from winter non-sales for $159 at Lowes.

Having been cooking on a little Lodge Hibachi, I appreciate the convenience.

I sure liked the split fryer chicken halves I slow cooked with Tony Chaceres imbedded under the skin and a finish of Dinosaur BBQ original sauce lightly glazed at the end of the cooking time.

I ate it...I didn't take photos, but it was very nice.

Someday I will become a true wood or coals guy....but not soon! I do love following this thread though!

Inspiring.

I cooked some excellent meals for many years using a gas grill.

 

[ogre1911]

Venison stew in its red wine & beef broth bath till manana

 

[Infrequent Shooter]

Venison stew in its red wine & beef broth bath till manana

several years ago I tried white wine instead of red,,,not sure what the occasion was. I am a white wine man now in 90% of my cooking. In my beef dishes for sure. Beef shanks, ox tails, short ribs. beef shanks are the cheapest, not as good as the the short ribs or ox tails, but can be excellent if cooked low and slow. one of the secrets is to add some tomato paste to the braising liquid. putting foil on top of the enameled cast iron makes an even better seal for the beef dish. cheers guys.

 

[ogre1911]

Tomato paste richens and sweetens EVERYTHING. I put it in everything that I can

 

[GotRDid]

Temps & Times, Gentleman?!?
I have a pair of really nice Venison Loins just begging to be prepared/shared with my neighbors. The Tenders will be a dry rub, EVOO, and a pat of unsalted butter in the Ninja as an appetizer.

 

[GotRDid]

Meant to directly ask Ogre1911 and Infrequent Shooter as to their times and temperature.

 

[ogre1911]

For the stew?. After browning venison and adding cooked bacon it just went in the Paula Deen on low. It'll be a couple of hrs so 1800 AZ time.

Couldn't get outside to brown venison

Nod to Infrequent Shooter with the mater paste

 

[Riesel]

Just call me a wanna be or a blasphemer...but I admit I just bought a ...ahem...cough cough...gas grill. It was a $440 grill left over from winter non-sales for $159 at Lowes.

Having been cooking on a little Lodge Hibachi, I appreciate the convenience.

I sure liked the split fryer chicken halves I slow cooked with Tony Chaceres imbedded under the skin and a finish of Dinosaur BBQ original sauce lightly glazed at the end of the cooking time.

I ate it...I didn't take photos, but it was very nice.

Someday I will become a true wood or coals guy....but not soon! I do love following this thread though!

Inspiring.

It's OK, you're still grillin

 

[Ringostar]

Smoking my buckboard bacon today. Since it’s only one chunk, and my first time trying bacon. I’m smoking it in the Weber kettle. Half circle of charcoal with foil packs of applewood chips on top. Weather is cool in 40’s, so running about 150 inside.

 

[WSnyder]

Bacon fresh out of the smoker