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.

 

[Tesoro]

Sunday Tri-tip

 

[Downhill]

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

Almost there. Polish the stainless and some paint. Check out a broken down pipeliner's welds! The Mexican spur door stops still worked. The Winchester and the Colts have seen better days.

 

[Infrequent Shooter]

Probing like buttah and done. To be eaten with some red cabbage slaw and pickles. Bun optional.

You gotta post pics next time you make red cabbage slaw. Very underrated!!

 

[Infrequent Shooter]

Sunday Tri-tip

View attachment 1689085

pretty slick. do you cook the tri tip pretty fast and hot? Jacques Pepin is a fan of tritips!!

 

[Fast14riot]

pretty slick. do you cook the tri tip pretty fast and hot? Jacques Pepin is a fan of tritips!!

Tri tip is a fast and hot cut only. Its very lean and gets tough if you try to go low and slow.

 

[ogre1911]

I do mine on the drum good n hot to about 115-120 internal and it gets quickly transferred to a super hot grill or black iron pan (sizzling hot) for a 1/2 minute or so per side for a reverse sear.

Comes out a perfect rare to med rare depending on where you want it.

 

[quest450]

I need to try a tri tp if I can find it
Local Publix has ribeyes on sale
24hr dry brine and reverse sear on my Weber Kettle and it turned out fantastic

 

[Tesoro]

Can’t keep the dam chickens off my bbq!

 

[ogre1911]

Barnyard Pimp!

 

[Tesoro]

Ribeye pork chops my butcher saves for me. He is happy to do this because the dry loin chops sell out faster. I'll eat chicken if I feel like I need to eat 'healty'.

 

[Riesel]

Tri tip is a fast and hot cut only. Its very lean and gets tough if you try to go low and slow.

Good to Know, Thanks

 

[ogre1911]

Wife and I made Cesar Smash Tacos yesterday and a Parmesan Sun Dried tomato loaf of bread. Not a bad day.

 

[Tesoro]

Wife and I made Cesar Smash Tacos yesterday and a Parmesan Sun Dried tomato loaf of bread. Not a bad day.

never heard of that. gotta try it now!

 

[338 Mollett]

The powder dispenser and pellet hopper dump are in CAHOOTS !!!