A BBQ thread

[Jonnyofalltrades]

I did elk ribs yesterday, and totally forgot to take any photos of the process or finished product. Did get this one of my youngest chowing down.
Anyone who leaves elk ribs in the field is missing out big time!
Do them just like beef ribs, but add about another 50% to your cooking time. These got about 6 1/2ish hours at 250°. Melt in your mouth!

 

[ogre1911]

Do you slice, or shred(pull)? I'm a slicer, myself. Most pulled pork leaves me wishing they hadn't ripped the meat all up...

I pull then chop

 

[Tesoro]

Anyone here ever eat, and not like, chicken picatta? no!

I experimented with my bbq version invention and it came out exceptional. Now on the permanent list of ways to bbq bird!

I just dry salt brined some thighs and then sprinkled with some freeze dried lemon crystals wife had in her spice rack. It looks like salt.
Then I basted with a heated up pan of olive oil, garlic, capers, italian herb blend and bit of salt. ( next time will add some fine sliced scallion ends - forgot)
Slow cooked on coals for an hour. delicious.