A BBQ thread

[ogre1911]

Good looking meat loaf right there.

 

[muleystalker]

We got it at US Foods Chef'store. My local SaveMart carries Beaver brand but I have never looked closely at what all they carry. If you want I can go grab a few more bottles and save one or two for you.

Yes Please!

 

[muleystalker]

Usually I do the turkey, and wifey does the stuffing. She puts craisins, pin nuts, and lots of wild rice in hers. Always steals the show.
We eat a lot of wild rice, being as we are close to the source, and can pick it up from wholesalers.

That sounds good, I love wild rice. This sounds like a stuffing I make for Game hens, pheasants andante ducks.

 

[Infrequent Shooter]

I hope this thread goes to Christmas! Great posts.

 

[Tesoro]

I hope this thread goes to Christmas! Great posts.

This thread will never end because some of us shooters like great food too!

 

[quest450]

This thread will never end because some of us shooters like great food too!

have a grill....will travel

 

[muleystalker]

I just put a Turkey in earlier this afternoon, it came out nice especially for a spur of the moment. Just finished eating, wife and daughter are out of town so just me tonight.... me and a 16lbs turkey

 

[Kracken McGraw]

I like BBQ and country and western music, I’m sure glad the majority of Nashville does too. lol!

 

[Fast14riot]

This thread will never end because some of us shooters like great food too!

And some of us foodies like shooting too!

Did a little recipe testing tonight. Had an idea for some blackened carrots in a spicy honey glaze. Unfortunately I got distracted for 2 minutes looking for an ingredient and the pan got too hot lightly burning the gochujang. It didn't get bitter or overly burnt, still could taste all the flavors very well.

Blackened carrots in hot and sweet glaze over citrus and dill yogurt.


This is obviously a side, however the flavors hold up enough to be served as an app. Of course, more testing is required.

 

[Tesoro]

And some of us foodies like shooting too!

Did a little recipe testing tonight. Had an idea for some blackened carrots in a spicy honey glaze. Unfortunately I got distracted for 2 minutes looking for an ingredient and the pan got too hot lightly burning the gochujang. It didn't get bitter or overly burnt, still could taste all the flavors very well.

Blackened carrots in hot and sweet glaze over citrus and dill yogurt.
View attachment 1717592View attachment 1717593View attachment 1717594

This is obviously a side, however the flavors hold up enough to be served as an app. Of course, more testing is required.

I grill carrots like that prob 4x a week. I nuke them first till bendy and finish on grill to char with usually olive oil, s+p and the caramelizing turns them sweet. Or I baste with a little coconut aminos. ( great on chops n chciken too)

 

[ogre1911]

Gochujang is legit and I use it often like how you're doing it.

 

[Fast14riot]

Tonight is the first "clean out the fridge" soup night after Thanksgiving. Had a bunch of veggies left over and picked up a couple things to complete it.

Mirepoix, Mexican squash, gold potatoes, bell pepper, miatake mushroom, leek, garlic, gochujang, tomato paste, chicken stock. Will blend it smooth and creamy, served with toasted whole wheat bread and topped with Greek yogurt and fried onions for texture. Pics later once its done and plated.

 

[ogre1911]

And a taste eval. That is an interesting and eclectic amalgam that I'd like to try

 

[Fast14riot]

And a taste eval. That is an interesting and eclectic amalgam that I'd like to try

Its a pretty standard rustic veggie soup flavor. Its a stick to your ribs kinda soup. Mirepoix is the base, working like aromatics, cook until just soft, do not brown it. Add in squash, potato, bell pepper, mushroom, leek, a good 3 finger pinch of salt (to draw out moisture) plus a bit more evoo and cook for 5-7 minutes. Add gochujang, tomato paste, sliced garlic, stir to coat everything and let come back up to temperature. Add just enough stock/water to not quite cover but just even with the top of the veggies. Cover and simmer for 5-25 minutes. If not blending and serving chunky, simmer 5 minutes. If blending simmer until everything is fall apart soft. Flavor profile is similar to ratatouille, minus the tomato and the mushroom and gochujang add umami richness.

The recipe is more about the steps and technique and is a fill in the blank with ingredients you have on hand.

1) Base (mirepoix, italian soffritto, holy trinity, latin sofrito, etm) is just softened in fat.
2) Veggies. Can be just one or two, or several. Garlic is not included as a veggie.
3) Flavoring, pastes, sauces, garlic. Tossed to coat everything.
4) Liquid. Water, stock, broth, bouillon just to top.
5) Cover and cook to desired doneness.

This method you can make a soup that is worlds better than anything in a can and just use what you have. Got too much brocoli? Chop that up, cook it soft add a touch of cream and blend it smooth. Can do all mushroom. Corn and roasted peppers. Can add more liquid to thin it out, or not. Have fresh herbs? Sure, try some in there with a bouquet garni so they're easy to remove later. This method will really impress others when you just go to the fridge and pantry, grab a few things and bust out a fantastic soup!

 

[ogre1911]

Because we eat with our eyes first......

 

[Tesoro]

Second and final experiment in turning a Weber Q grill into a 'Traeber' in quest for the perfect bbq chicken. Elevated wire grill, smoke tube and advanced heat control. It worked!!

 

[quest450]

That looks really good, I always struggled with cooking chicken and not burning it on my WQ, but since I got the 18" SNS little charcoal grill my WQ was moved to the doghouse.
Finally gave in and yesterday I ordered the rotisserie attachment for the 22' Weber Kettle just in time for Christmas prime rib cook.

 

[Tesoro]

That looks really good, I always struggled with cooking chicken and not burning it on my WQ, but since I got the 18" SNS little charcoal grill my WQ was moved to the doghouse.
Finally gave in and yesterday I ordered the rotisserie attachment for the 22' Weber Kettle just in time for Christmas prime rib cook.

Yeah I always cooked indirect on my weber with good results. But it is not something I would want to do daily and I use my Q probably 5x a week. Also if you baste with bbq sauce then just do it once on one side and never turn afterwards!

 

[quest450]

Found some really great looking prime cut NY straps at Sam’s the other day, dry brine overnight and the dilemma is….cast iron sear or charcoal grill, I’m gonna sleep on it and decide tomorrow

 

[Tesoro]

Found some really great looking prime cut NY straps at Sam’s the other day, dry brine overnight and the dilemma is….cast iron sear or charcoal grill, I’m gonna sleep on it and decide tomorrow

View attachment 1719797

Thats wagyu! Excessive marbling. I tried them once, when my local super snagged a deal on cancelled cruise boat steaks, and sh**t like a goose in am. Let me know!!