A BBQ thread

[Fast14riot]

Looks delicious. Which tokillya are we having?

El Jimador, reposado. A nice daily driver thats smooth and doest have that bite other mid-shelf tequilas got. Can make a margarita with it, or add a lime and ice and not hate yourself later.

 

[Fast14riot]

That is a long hot box. I bet that works well.

My wife and I got a new warehouse space and one of the projects is to make a smoker. I'll post some pictures of the project. It's not going to be a barrel type smoker though it's going to be more of a cabinet type with pull out racks. I'll have to show you what we have so far it's pretty cool. My new landlord gave me a stainless steel storage cabinet from an aerospace customer he had that used it for storing airplane parts. It's all stainless steel and I'm figuring it will make a wonderful outside.

I had an offset vertical cabinet smoker for a while, was actually pretty handy for things like sausage, pork, etm. It was a little thin walled for holding heat for any real long smokes like multiple brisket, pork shoulder, but with 5 oven type racks and 6 slots allowed a ton of room. I now use my vertical cabinet propane smoker the most just for the simple reason that it's hot and ready very quickly and I can mostly leave it alone. A hopper of wood chunk lasts a little over 1 hour, so I don't need to check it for fire and temp every 15-20 minutes. A normal propane cylinder lasts as long as any gas BBQ, if nor longer since I'm running normally around med-low on the burner. I can also run it on high with no wood to grill smaller cuts like whole Cornish hens, quartered chicken, etm.

 

[Infrequent Shooter]

I prefer to support local American farmers but that's me

the local Mexican meat markets probably use American beef and pork?

 

[Downhill]

Not cooking yet, but my BBQ rig is due a rebuild. She won 3 brisket cook offs and has fed my family for 27 years. You can tell by the pic of the firebox it was time for a makeover. Plan is a rectangular firebox of .375 plate. Will build it to be used as a smoker/ modified Santa Maria style grill. With 27 years of cooking residue in the smoker it smelled delicious as I cut it apart! I'll try to post updates as I go.

Firebox is taking shape. Just about to the trimming out part and this is where all forward progress comes to a screeching halt.

 

[Tesoro]

Slow cooked turkey thighs on the Santa Maria. Brined, rubbed n basted with olive oil, italian seasoning, pepper n shite pike of fresh garlic. Mesquite charcoal n apple chipsView attachment 1687494

 

[ELR LVR]

Garlic Butter, Parmesian, Avocado Stuffed Mushroom Caps
A great appetizer

 

[Fast14riot]

Never was a fan of nopales but I prepped a bucket full for the ex ma in law years ago.

But homemade tortillas and chivo or chiva guisado? Oh yeah

You know, I kept thinking about Chivo Guisado and couldn't recall seeing it in any of the Mexican recipe references I use. Then it hit me, it's a Dominican dish! "Goat stew" isn't terribly different from birria of Mexican origin, aside from the dried/smoked chiles vs fresh and gravy like texture of guisada. Birria is a consomme based dish.

Maybe next time I get some lamb I'll make guisado, its rare that I get to bring goat home. I usually get it when eating out.

 

[precision1]

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

That's actually extremely smart.
You have any info on metal grills or what you used?

 

[precision1]

Butter bath rump and then on to the coals

This will be my next venture for cooking steak.reverse sear I guess you call it?
Anyways seen someone pretty much fully cook steak in butter then use butter from steak to make it flame up and Char/crust steak.looks good.
never thought about trying this with a roast!
A Chuck roast maybe great .what say y'all