A BBQ thread

[urbanrifleman]

We went to Paris, Texas to visit my wife's brothers family on the 4th. Came home with 8 Texas briskets from Kroger on sale.

We have some smaller briskets from Hagen Ranch in Colorado from the pdog trip. Going to be a great year for BBQ here at the Walker house.

 

[GotRDid]

Pork loin, dry rub and a mix of mustard and Heinz 57. Stuck in Traeger for a few hours.


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[redrockranger]

We went to Paris, Texas to visit my wife's brothers family on the 4th. Came home with 8 Texas briskets from Kroger on sale.

We have some smaller briskets from Hagen Ranch in Colorado from the pdog trip. Going to be a great year for BBQ here at the Walker house.

Were they finished on Iowa corn ?

 

[Ringostar]

Pork loin, dry rub and a mix of mustard and Heinz 57. Stuck in Traeger for a few hours.


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Someone accidentally spilled cabbage onto your meat!

 

[D Coots]

Rotten too....horseradish on the side.

 

[EEP]

It was supposed to rain all day in SWFL so I had no plans for bbq but the weather man was wrong again, all I had ready to go was some wings…..love me some wings on my Weber kettle with “Vortex”

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Got me a Weber on July 4th sale at the local Big Blue hardware store for the home 20. My other Weber made its last trip to the beach house this spring.

Bought a Vortex for it to try out and a new box of Tumbler Weed fire starter. Hope to fire it up this weekend and get some pics of something fittin for a King to eat!

Weber “Making BBQ’g Great Again”

 

[EEP]

It was supposed to rain all day in SWFL so I had no plans for bbq but the weather man was wrong again, all I had ready to go was some wings…..love me some wings on my Weber kettle with “Vortex”

View attachment 1675261
View attachment 1675262View attachment 1675263

Got me a Weber on July 4th sale at the local Big Blue hardware store for the home 20. My other Weber made its last trip to the beach house this spring.

Bought a Vortex for it to try out and a new box of Tumbler Weed fire starter. Hope to fire it up this weekend and get some pics of something fittin for a King to eat! Weber “Making BBQ’g Great Again”

 

[quest450]

I'm a Weber fan for sure, got five different ones, SnS Grills has some nice bling for Weber Kettle

SnS Grills: The Best Charcoal Grills and for Your Next BBQ

SnS Grills is the leading provider of high-quality BBQ charcoal inserts and grills. Our inserts and grills are perfect for backyard barbecues, camping trips, tailgating or any outdoor adventure. From beginner to championship BBQ-ing we have a solution for your small batch smoking and grilling...

snsgrills.com

 

[ogre1911]

Fish arrived yesterday safe and sound from Seward and while decidedly NOT bbq, good nonetheless. Some of that salmon will become sushi/sashimi like in pic. I'll reach out for smoking assistance when that time comes.

 

[ogre1911]

And because I'm retired and it's a day that ends in y I just put a rump roast from Five Rivers/Mcelhaney on the CC.

Forgot to put W Sauce in pic but there's some in the liquid

 

[ogre1911]

Full disclosure it was smoked at 225 to a perfect 125 and was tougher than a 2 dollar .

Made a jus from the liquid and shaved it thin and it was passable.

They're not ALL wins

 

[Ringostar]

I fired up the pit yesterday morning. I cooked 4 pork butts for a local fundraiser. I coated with a mustard binder, then lots of my Magic Dust dry rub. Plenty of splits of pecan wood, for 4 1/2 hours. Then 2 butts each into 2 large foil pans w a quart of apple juice in each pan. Then the big bad Wolf range got to babysit the 4 little pigs at 275 to finish. It took 11 1/2 hours total cooking time. Today I have to pick up 140 slider buns from restaurant supply store. All this to feed the dogs. No, they’re not getting to eat the pork. It’s a fundraiser tomorrow for the local humane society.

 

[urbanrifleman]

Full disclosure it was smoked at 225 to a perfect 125 and was tougher than a 2 dollar .

Made a jus from the liquid and shaved it thin and it was passable.

They're not ALL wins

200 finish would be my number on a roast.

 

[Tesoro]

Fish arrived yesterday safe and sound from Seward and while decidedly NOT bbq, good nonetheless. Some of that salmon will become sushi/sashimi like in pic. I'll reach out for smoking assistance when that time comes.

you know how to find me! Lox is really nice and not as rich as trad smoked salmon. I give it a hit of cold smoke. Lox is nothing but cured salmon that is not heavy smoked. All need to add is a thin slice of sourdough, cream cheese, capers n fine sliced red onion! (stock photo)

 

[ogre1911]

200 finish would be my number on a roast.wa

Wasn't wanting it brisket or pot roast style. Intent was thin sliced for sandwiches it was just an extraordinarily tuff piece of meat from the local 130,000 head feed lot where my kids work.

 

[ogre1911]

you know how to find me! Lox is really nice and not as rich as trad smoked salmon. I give it a hit of cold smoke. Lox is nothing but cured salmon that is not heavy smoked. All need to add is a thin slice of sourdough, cream cheese, capers n fine sliced red onion! (stock photo)View attachment 1676914

Lox is DEFINITELY something I want to give a shot.

 

[Unkl Chuck]

Finally got back to the thread, this being old and retired is hard work and takes time. Anyway, Dave Tooley asked about the seasoned butter I use to saute shrimp. Simple, melt a stick of salted butter in your saute pan ( I usually use a 10" stainless skillet, larger if cooking more ), add a couple of healthy shakes of Old Bay, a shake or so of your favorite Cajun seasoning, and some extra garlic powder ( or fresh minced ). Pour in a splash of whatever white wine Mama's drinking ( usually Chardonnay ), medium high heat until the butter starts to color, add shrimp ( 16-20 ct, de-veined, shell on ), cook for 2 or 3 minutes per side or you are happy with the doneness of you shrimp. Remove the shrimp. The butter mix can be served over pasta as a bed for serving the shrimp. Serve immediately while quite warm.
I'm sure everyone has noticed my careful measuring, adjust as you prefer. Mine is spicy, but not very hot. This is how I saute shrimp, I don't recall any complaints.
By the way, I am OCD max with measuring at the loading bench, but not in the kitchen.

​

 

[Tesoro]

Finally got back to the thread, this being old and retired is hard work and takes time. Anyway, Dave Tooley asked about the seasoned butter I use to saute shrimp. Simple, melt a stick of salted butter in your saute pan ( I usually use a 10" stainless skillet, larger if cooking more ), add a couple of healthy shakes of Old Bay, a shake or so of your favorite Cajun seasoning, and some extra garlic powder ( or fresh minced ). Pour in a splash of whatever white wine Mama's drinking ( usually Chardonnay ), medium high heat until the butter starts to color, add shrimp ( 16-20 ct, de-veined, shell on ), cook for 2 or 3 minutes per side or you are happy with the doneness of you shrimp. Remove the shrimp. The butter mix can be served over pasta as a bed for serving the shrimp. Serve immediately while quite warm.
I'm sure everyone has noticed my careful measuring, adjust as you prefer. Mine is spicy, but not very hot. This is how I saute shrimp, I don't recall any complaints.
By the way, I am OCD max with measuring at the loading bench, but not in the kitchen.

​

Fresh garlic only!!

 

[ogre1911]

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.

 

[Riesel]

Full disclosure it was smoked at 225 to a perfect 125 and was tougher than a 2 dollar .

Made a jus from the liquid and shaved it thin and it was passable.

They're not ALL wins

Just an idea, probing it might have told you it needed a more like a brisket cooking. Rump roasts can be an ornery piece of meat.