BBQ

[PhilKeil]

Smoked an elk tenderloin today. One hour at 220. Then pan fried it to crisp the bacon. Was a perfect medium.

That looks good Steve

 

[DirtySteve]

Ok someone posted buttermilk pies. So that opens this up a little. Anyone ever make a “Mock Apple pie “ or a “Shoofly Pie”? Mock Apple pie has no apple but it sure tastes like it. It is made with Ritz crackers.

 

[john 800]

Sooo, back to my Canadian bacon… i have thre chunks of loin that are around 3 lbs each, every recipe I see says to cook to around 140f. None of them say to pull it from heat at a lower temp, am I correct to estimate I should pull it and wrap with foil at about 130? If i wait till 140 actual temp it will hit upper 140s or 150 as it rests I would guess.

 

[PhilKeil]

Ok someone posted buttermilk pies. So that opens this up a little. Anyone ever make a “Mock Apple pie “ or a “Shoofly Pie”? Mock Apple pie has no apple but it sure tastes like it. It is made with Ritz crackers.

used to make Mock apple pie all the time, or should say my mom did. I learned how to make it. Been a long time though

 

[55fairlane]

Standing rib roast.....bathed in butter for a little bark.....it turned out guud!

 

[JFrank]

used to make Mock apple pie all the time, or should say my mom did. I learned how to make it. Been a long time though

I’ve heard of Frito pie, but many years ago..

 

[ncageneral]

Buttermilk pie is some good stuff, raised in MS my whole life, had to go to AL to be introduced to it, over around Ft. Mitchell, south of Phoenix City.

 

[DirtySteve]

I’ve heard of Frito pie, but many years ago..

google the recipe (Mock Apple Pie)..You will scratch your head but I am telling you it is good stuff.. I am going to do ribs tomorrow..

 

[Topwater]

We’re big into grilled veggies. We have a closed basket reminiscent of the old school corn poppers. Generally we use zucchini, mushrooms, onions, red, green and yellow bell peppers cubed and cut. Coat these generously with olive oil and spicey Cajun dry rub. Grill while occasionally turning, until the peppers and onion are nicely dark. I can make an entire meal of just this combo. Good Grillin’ .

 

[Larryh128]

Further evidence
View attachment 1330577View attachment 1330576View attachment 1330574View attachment 1330573View attachment 1330572

I see the shrimp on the barby. I would say you're correct in your statement.

 

[BradY]

I see the shrimp on the barby. I would say you're correct in your statement.

We don’t put shrimp on the barby funnily enough. We put prawns on the barby. And we call those crayfish (not crawfish- we call crawfish yabbies or red claw) All our rifle barrels are also left handed twist and we load pointy end of projectile in the case

 

[Larryh128]

We don’t put shrimp on the barby funnily enough. We put prawns on the barby. And we call those crayfish (not crawfish- we call crawfish yabbies or red claw) All our rifle barrels are also left handed twist and we load pointy end of projectile in the case

Must be a difference in earth rotation there. LOL

 

[cahunter805]

I may enjoy good BBQ even more than shooting. I thought it would be cool to have a thread to share some recipes (not just bbq). Its not too off topic since I think every shoot has to have bbq, right?

I have been playing with tri tip a lot lately. I think I have it down pretty good. I was seasoning with garlic salt and pepper, until Jason hooked me up with the good stuff. I build a small fire with lump hardwood charcoal on one side of the webber and sear both sides then move it to to the other side and put a few slices of butter on top. Then cover the grill and pull it at 110, rest it 15 minutes and it will go over 120. Its been one of my favorites lately. I have finally got a decent smoked rib going too.

Alex
Tri tip is a staple at our house. I live in the town it originated in. Cooked over an open wood bbq pit with Red Oak!
Baby backs are another staple on the oak pit.
If you haven’t aged one I highly recommend 30 days in a vacuum sealed bag in your refrigerator. Flip it every 4-5 days.
Here is the Original Santa Maria Seasoning.

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[John Edmonds]

Stuck in California, i could dive into some real southern BBQ

 

[rijndael]

Stuck in California, i could dive into some real southern BBQ

You have a few good options, depending on your location:
https://www.fullsendbarbecue.com/
and
Winnie @ Smorgasburg LA, and her future permanent location: https://la.eater.com/2021/11/18/227...barbecue-bbq-new-restaurant-garden-grove-news

 

[urbanrifleman]

Brined turkey is the best I've ever tasted. Ever.

 

[Oso]

Bean Pie - pinto beans puréed. Think of sweet potato pie but with beans and maybe a little chocolate blended in.

 

[3Phantoms]

Since you brought it up...As they say on the label : The Best Reason for you to Season!

 

[Lkwebb]

Got my ribs on just put
t them on the brown sugar bed with butter topped with honey.
Meat side down for 2 more hours and it's eaten time

 

[Capt. Oblivious]

3lb pork shoulder thats been on the weber slow and low for around 4hours. Been basting with coke and spiced with mustard rub, carlic salt, pepper and lots of cajun spice. Gonne get wraped now and back on slow heat for another 3 hours then 1 hour rest and then tacos with avo, “mecican cream cheese”, sour cream, lemon and a tomato onion thing. Will report back in 4 hours after somer more beer and gin. Love this style of cooking