A BBQ thread

[Fuj]

Have'nt been on the thread in awhile but have had this chunk of
corned beef soaking for the last 4 day's to get some salt out. Cut
some black cherry and will fire up the smoker today. Son and I have
been due for some pastrami. Just going to use some black pepper
and some paprika for a dry rub......Already changed out the water
3 times.......It's about 4.5 lbs and looks like it was cut from a small
point. I used to brine my own flats but, this is kind of the no screwing
around method and taste's just as good.

 

[quest450]

No pink salt seven day cure this time (thanks @Alex Wheeler ), just kosher salt and 24hr dry brine and it’s as good or better than impatiently waiting and drooling for seven days, smoked on my Weber Searwood till it hit 160F

 

[Alex Wheeler]

Dang, that looks good.

 

[DaveTooley]

Saturday was bacon day here.

 

[WSnyder]

Saturday was bacon day here.
View attachment 1683761

I’ve got another stack ready for the smoker.

 

[Capt. Oblivious]

I know you guys aren't to crazy about lamb over there but we love some of Mary's little lamb on the coals

 

[Fast14riot]

Just pulled a side of salmon from the fridge after 80 hours of cure. Gravlax specifically, since I haven't smoked it and my cure is 1:1 salt and sugar, + herbs and spices. (Lox is just salt cured).

I could cold smoke it for a few hours, but I'm not sure I'll have enough left to go through the trouble, lol!



First pic is at the start, last two are as it came out of the fridge late tonight. I can pick it up from one end and it barely bends.

@Tesoro
Have you done a proper red oak fire on your mini Santa Maria grill yet? A good tritip over red oak is what that set up is designed for!

 

[DaveTooley]

I know you guys aren't to crazy about lamb over there but we love some of Mary's little lamb on the coals

Around my house we do. Chops, patties and sausage. I've been wanting to try a marinated butterflied leg on the grill.

 

[Capt. Oblivious]

Around my house we do. Chops, patties and sausage. I've been wanting to try a marinated butterflied leg on the grill.

Sunday afternoon in the weber kind of food that!

 

[Fuj]

I'll try to get a pic or two of that de-salted pastrami I did yesterday.
This one went over the top......Method change up......For the rub, I
used 2 tablespoons black pepper, 1 table spoon lemon pepper, and
1 tablespoon paprika.......i used no binder but, what I did was, after
final rinse, I left it wet then sprinkled on complete rub mixture, then
right onto the Ol' Joe's smoker grate. Using 100% black cherry in the
offset, I kept it at 275 degrees with a water tray......At 165 degrees, I
pulled and wrapped it in tin foil nice and tight, however, before closing
up the foil, I dumped on top the pastrami, two tablespoons of
pepperoncini pickling liquid. Bumped the heat up to 300 degrees
and cooked to 205 degrees......Finish product was one of the better
ones. Yeah you could cut it with a butter knife......The flavor is something
that took me back a bit. It has a strong hint of a Hungarian Kielbosa
flavor ?? I cut a quarter of it up for samples. There were five of us in
the kitchen when I brought in, and chompin' at the bit.....LOL. That
pepperonchini juice did something special. i buttered up a piece of
bread and soaked it in the juice, the meat was sitting in......"WOW",
Life is good.......

Note.....pepperoncini juice came from a jar of pepperoncini I keep in
the fridge for making antipasto's.

 

[snert]

A smoke tube filled with pellets or fine chips is a great tool for the Weber kettle or other small grills with a lid. Even in the oven! A small aluminum tray with lid works wonders for cold smoking even. Thats how I do smoked cheese. 3 hours of cold smoke (<90°) for a 1lb blocks of gruyere or gouda makes amazing charcuterie spreads.

View attachment 1682418

Im liking those speakers and vinyl

 

[ELR LVR]

So I reconfigured the Brick Oven BBQ to a Crossover Indirect heat type smoker in
Anticipation for doing some Baby back ribs later
Tested on a piece of leftover Chicken
Mmmmm, it was juicy, tasty and perfect.
The wood in the woodbox, seemed to last pretty good, (burned slow)
I think I only used 10 pieces of Oak for 4 hours of cooking some other stuff after I did the chicken

 

[ogre1911]

Simple + fire = GOOD

 

[ELR LVR]

I'll try to get a pic or two of that de-salted pastrami I did yesterday.
This one went over the top......Method change up......For the rub, I
used 2 tablespoons black pepper, 1 table spoon lemon pepper, and
1 tablespoon paprika.......i used no binder but, what I did was, after
final rinse, I left it wet then sprinkled on complete rub mixture, then
right onto the Ol' Joe's smoker grate. Using 100% black cherry in the
offset, I kept it at 275 degrees with a water tray......At 165 degrees, I
pulled and wrapped it in tin foil nice and tight, however, before closing
up the foil, I dumped on top the pastrami, two tablespoons of
pepperoncini pickling liquid. Bumped the heat up to 300 degrees
and cooked to 205 degrees......Finish product was one of the better
ones. Yeah you could cut it with a butter knife......The flavor is something
that took me back a bit. It has a strong hint of a Hungarian Kielbosa
flavor ?? I cut a quarter of it up for samples. There were five of us in
the kitchen when I brought in, and chompin' at the bit.....LOL. That
pepperonchini juice did something special. i buttered up a piece of
bread and soaked it in the juice, the meat was sitting in......"WOW",
Life is good.......

Note.....pepperoncini juice came from a jar of pepperoncini I keep in
the fridge for making antipasto's.

Thanks for your contribution!
Ok maybe my ribs can wait
I am going to try and make pastrami from Corned beef next up.
That not only looks Wonderful, but a fun new experiment for me
REUBEN:

 

[ELR LVR]

Simple + fire = GOOD

Yeah, the bonus for me is
Those bricks are so freakin cheap
and when they crack in half eventually, they make the perfect 600 yd targets
Approx 6"x5"
And you cannot help but see bullet splash when it pulverises one into many pieces
-----------
So for what about 2 bucks each?
I get a few months worth of good Brick Oven BBQ'ing
AND a bonus long range target later

 

[Fuj]

Thanks for your contribution!
Ok maybe my ribs can wait
I am going to try and make pastrami from Corned beef next up.
That not only looks Wonderful, but a fun new experiment for me
REUBEN:

A few years back, My boy's neighbor would go thru the whole ritual
of blending spices, pink salt brine and yadda yadda.....I walked into
our local Wegmans and they had a sale one Corned beef. I never liked
the stuff but picked one up and read the label. It was my "AH AH"
moment. Boy's neighbor no longer brines his own. He tells me he finds
them at Wallmart for cheap......I'll get those pictures today. pastami is
sitting in my Son's fridge and I'm at home. Will he heading out to work
on it for lunch.......Enjoy !!

 

[Tesoro]

I know you guys aren't to crazy about lamb over there but we love some of Mary's little lamb on the coals

Some of us over here LUV grilled lamb, as long as it is the imported Aussie lamb. US lamb is too greasy + fat so no wonder most dont like it. You can buy boneless Aussie leg 'o lamb all over the place here for $6/lb. Cheap as ground beef! I trim it and then cube for kabobs. marinate overnight with chopped garlic, rosemary, s+p then Olive oil+the coals + mandatory mint sauce. About as good as it gets with low fat and mild flavor. Kind of reminds me of eating deer but without the 'zoo' taste.

 

[Tesoro]

@Tesoro
Have you done a proper red oak fire on your mini Santa Maria grill yet? A good tritip over red oak is what that set up is designed for!

Only when i bought it. The guys gave me a huge sack of red oak bark. I just left for an eternal rv camping trip and have my Grill on my 5'er hitch rack! I also have a elec chainsaw so wherever I am i will find some dead hardwoods and fill up a bag. I just used manzanita and that made nice coals that last forever.

 

[ELR LVR]

A few years back, My boy's neighbor would go thru the whole ritual
of blending spices, pink salt brine and yadda yadda.....I walked into
our local Wegmans and they had a sale one Corned beef. I never liked
the stuff but picked one up and read the label. It was my "AH AH"
moment. Boy's neighbor no longer brines his own. He tell me he finds
them at Wallmart for cheap......I'll get those pictures today. pastami is
sitting in my Son's fridge and I'm at home. Will he heading out to work
on it for lunch.......Enjoy !!

It sounds almost foolproof to use a Corned Beef
However, after my last experience with Brisket
I decided the juice aint worth the squeeze for that cut of meat
But for pastrami it may just be
----------------------------------------
Although I am also thinking of making a Pastrami now out of
a Chuck Roast,
Use the same methods, of Brine for days and pink salt etc
Being that Chuck is much better in taste and texture
Sounds fun anyway

 

[snert]

Grilling a dozen half chickens rubbed with Foreplay (Dinosaur BBQ, Syracuse NY) and finished with Dinosaur BBQ sauce on Friday. Ill also do 3 pounds of shrimp, boiled in water, vinegar, a domestic beer and Old Bay, then chilled, tossed in Paprika, salt and garlic, dipped in Dino BBQ. Ribs will be done on Thursday, reheated in the oven on Friday. Coleslaw and Red potato salad (with red peppers, asparagus, green been and red onios, drizzled with a Brown Spicy mustard with balsamic, brown sugar, garlic and oil) , cornbread, boiled corn and burgers for kids...

Having 45 people in for an appreciation picnic. They are all volunteers on our church security team that I lead (and families too).

Success. Nothing burned. All stuff got eaten. But alas, I forgot in all the hubbub to take photos of the food!