A BBQ thread

[Fuj]

Talking to my Son yesterday about doing up, and smoking some
Canadian Bacon. Going to lay a corned beef next to it. and use
all apple. I stacked a large crab apple about 3 years ago. Time to
put it to use.

 

[Evlshnngns]

I love original sweet baby rays sauce flavor, but not a fan of HFCS. Any suggestions for a replacement sauce? Bought some Kinders but haven't tried it yet.

Smoked a pork butt on the Camp Chef yesterday. Good stuff.

 

[ryewhiskeybent]

I’ve thought about a big reverse flow. Whose build is this? Q View pics all look amazing! I see familiar items, I love smoked prime rib roast and armadillo eggs!

We’re smoking on a Lang!! Model 60 deluxe. The man who makes in Georgia calls them smoker cookers. They do seem to cook through both convection and conduction. 1/4” steel throughout. Has a sloped pan welded from the fire box to the front, with about a 6” gap after the cooking surface ends. That heat rolls around the top and that pan radiates up at the same times. Seems to cook things faster than my old school methods. Lot less wood too.

 

[Fuj]

That's the way I remember as a youngster, All my uncles would get
together for the family reunion, along with the corn roast, tator salad,
and a couple of kegs of beer. Always a little horseshoe pitchin' on the
side.

 

[Fast14riot]

2 lessons I wish I had taken to heart sooner and made a huge difference in the final product when cooking meat, whether on the grill, stove or oven: to properly brown (the maillard reaction) your meat must be dry. ALWAYS dry the meat before searing, browning, cooking whatever. #2: don't crowd the cooking space. Grill, pan, pot, whatever. Even doneness requires even exposure. If you have stuff crammed up against each other, its not going to cook there.

 

[Tesoro]

We’re smoking on a Lang!! Model 60 deluxe. The man who makes in Georgia calls them smoker cookers. They do seem to cook through both convection and conduction. 1/4” steel throughout. Has a sloped pan welded from the fire box to the front, with about a 6” gap after the cooking surface ends. That heat rolls around the top and that pan radiates up at the same times. Seems to cook things faster than my old school methods. Lot less wood too.

You got more hams there than I have friends.

 

[GotRDid]

 

[Tesoro]

Non-gourmet tip here my wife figured out:. when doing bacon wrapped hot dogs or jalapeno, lay the bacon out on a counter and roll it out flat and thin. She uses a mayo jar.

 

[ogre1911]

Smoked a couple of meat loaves today.

 

[precision1]

Smoked a couple of meat loaves today.

Wow that has to be great!

 

[ogre1911]

Just pulled off! I’m salivating

 

[Fuj]

Non-gourmet tip here my wife figured out:. when doing bacon wrapped hot dogs or jalapeno, lay the bacon out on a counter and roll it out flat and thin. She uses a mayo jar.

I'm a little opposite. We will get 1/4" thick sliced, then wrap up
some Johnsonville brauts. Our 3" long stainless pins keeps the
bacon in place. With bacon, there is no wrong way.....LOL

 

[precision1]

Bacon rapped deer back strap.cream cheese, jalapeno peppers,salt pepper garlic.
It really doesn't get any better

But as my buddy says you can wrap a dog turd in bacon it will be delicious.lol

 

[Tesoro]

BBQ pineapple rocks.. Nuke it for 2 min a side then rub with chili powder n char. Great with chops n birds

 

[1813benny]

Brisket n pig shots….

 

[quest450]

Not a bbq but NY strip, shrimp and scallops in garlic Parmesan heavy cream sauce

 

[ELR LVR]

I cook most everything over a fire, including soups and stews
Got a grill at work, Cook on the woodstove at home, wood grill outside etc.
I got oak everywhere and Manzanita, which manzanita is one of the nicest blends of wood to smoke with
As it gives a nice mellow somewhat sweet flavor, great for things like chicken.
Whereas Oak itself can overpower something if it has too many tanins.
The oak should be like a bone dried in the desert, then it's perfect and also gives a great smoke for ribs.
(but I cook over any wood that will burn sometimes even pine and cedar if it's dry enough)
and I am loving all these killer recipes on here
But I Gotta say, BBQ is my favorite way to home cook pizza
That is the only way I make pizza
(if you try this, watch the crust closely because it may be done in 5 short minutes or start to burn if you leave it on even 2 extra minutes)

 

[muleystalker]

I love original sweet baby rays sauce flavor, but not a fan of HFCS. Any suggestions for a replacement sauce? Bought some Kinders but haven't tried it yet.

Smoked a pork butt on the Camp Chef yesterday. Good stuff.

KINDERS is great, their Original and their Roasted Garlic are probably my two favorite BBQ sauces, next to my own. And Dan Kinder is a great guy, I have know him and his father for years. Have hunted with him a time or three. When he was just a butcher shop he made the best venison breakfast sausage. I use to have him do a whole deer or two in breakfast sausage every year.

 

[Tesoro]

I cook most everything over a fire, including soups and stews
Got a grill at work, Cook on the woodstove at home, wood grill outside etc.
I got oak everywhere and Manzanita, which manzanita is one of the nicest blends of wood to smoke with
As it gives a nice mellow somewhat sweet flavor, great for things like chicken.
Whereas Oak itself can overpower something if it has too many tanins.
The oak should be like a bone dried in the desert, then it's perfect and also gives a great smoke for ribs.
(but I cook over any wood that will burn sometimes even pine and cedar if it's dry enough)
and I am loving all these killer recipes on here
But I Gotta say, BBQ is my favorite way to home cook pizza
That is the only way I make pizza
(if you try this, watch the crust closely because it may be done in 5 short minutes or start to burn if you leave it on even 2 extra minutes)

Right on! When I am in manzanita county I find some dead ones and cut the limbs up into large briquette size chunks. Will saw up 2-3 sackfuls. Makes for a nice cooking fire. These new electric small chainsaws are the teats for this. I have one dedicated for coal wood so only run cooking oil in it for bar lube.

 

[argrendel]

Not a bbq but NY strip, shrimp and scallops in garlic Parmesan heavy cream sauce View attachment 1647283View attachment 1647284View attachment 1647285View attachment 1647286

I’m trying to stay away from pasta, but….. right over the top!