BAR-B-QUE puts people in a good mood

[KoolBak]

I have made the switch to only buying the filet mignon / tenderloin. Don't do that much red meat and to me and my family, this cut is simply superior. Thus the fonking price I guess.

Do mine in cast only; heavy deep pan with heavy lid; 4 minutes a side in garlic olive oil, fresh garlic races, fresh rosemary and a generous rub....killer. Gets the excellent even sear and creating a dutch oven cooks it perfectly....can get a spot on med rare based on thickness and adjusting time. I ALWAYS f*ck it up on a BBQ Now chicken I can create a masterpiece on the bbq....fucking beef though...cast for me.

Did that and prawns and baked red taters and asparagus for momma last night....

[2dimes]

I have not done as well barbecuing chicken. I'm going to try again this week.

Tips?

[betiko]

why do you guys write bar-b-que in 3 words? the initials BBQ are just a way to minimize the word in order to guess what it is, it's not an actual acronym.
you know where it comes from? it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.

[2dimes]

You should drive around the Southern US and correct every body explaining that.

[mrswdk]

it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.

I am so glad I now know this.

[KoolBak]

I have never written that in my life

I marinate my chickie in whatever, then I do low-med/low and slow, turning frequently and basting if you like a seared saucy skin. Takes twice as long but reliable. Maybe half the time. Always turns out pretty and brown and super juicy.

I only buy skinless, boneless breasts.

[2dimes]

Ah, marinating makes a big difference in beef too.

The last batch of chicken I did was pretty good but nothing compares to the beef so far.

[2dimes]

The sun is shining, I'm out with the canines burgers and a couple of veal cutlets on the smoker. Using the last of the mesquite pellets loaded cherry wood on top of that in the hopper, going to be interesting. Probably will just taste like mesquite since it's so strong.

[Dukasaur]

The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.

The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!

[2dimes]

There was frost first thing this morning but by 11:00 it was nice out. The cutlets cooked pretty fast and like a dummy I didn't check the burgers until I bit mine. They was pretty rare. Had to put the wife's back on. Oops.

[Dukasaur]

Tartare is great!

[riskllama]

The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.

The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!

Duk = dirty old lecher

[Dukasaur]

The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.

The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!

Duk = dirty old lecher

Welcome back to the forums, llama!

Hope you used your vacation productively. Learned to play Mozart's Cantata 623 on the tuba, perhaps?

[betiko]

it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.

I am so glad I now know this.

I hope you are not being sarcastic, because I genuinely think it's interesting to know where that word comes from. Basically t was originally skewer roasting and it became grill cooking.

[mrswdk]

I was being genuine, it's a great fact.

[2dimes]

It is finally looking like it will be a clear day.

I trimmed the full brisket I bought on sale last week, coated it in salt, pepper and some celery seed as per Harry Soo's direction.

Now it's on the smoker at 275 F with cherry wood pellets.

I took a bit of extra time and work to trim it a bit leaner than most but it should still be moist. I will have wait to see.

Edit: nope, it was pretty dry. Leftovers were a bit better. Parts were pretty crunchy. Tasted good but I was disappoint.

[2dimes]

I just finished a bag of cherry wood pellets from Cabellas, they seem low energy, I went through the bag pretty quick.

A few days ago I did Bison strip loin steaks. A bit dry but delicious!

Today frozen burger patties. Started at 225 then turned them down to 200, they were perfect.

[HitRed]

Tonight I’m at the ranch. Due to the recent rains everything is green and the river is flowing. Dug a fire pit and cooking with oak. Basic burgers and dogs.

[2dimes]

A bunch of YouTube guys talk about post oak. I don't know the difference between that and regular oak.

I love burgers and dogs. Are smokies popular there? You can get all lot of fancy ones here with cheese, jalapeño, bacon etc. Tough to beat a good all beef though. Nathan's famous and Schnieders Juicy Jumbos (local brand) are probably my two favorites.

[jimboston]

Did some Haddock on the grill the other night.

I put it on foil because it falls apart too easy.

Just rub a little olive oil, salt, pepper... and a lemon once it’s done.

It cooks quick.

Other seafood?

Shrimp on kabob sticks, wrapped in salami. Best appetizer.
The prep is the hard part, you gotta peel and devein shrimp... then rinse it, wrap it in salami (once slice genoa salami per shrimp)... and put like 4-5 on a kabob stick. (I like the metal sticks, not the wood ones you toss, as they can burn and break apart.)

If you are having a party you can prep everything in the morning... and then when it comes time to cook these its easy.
Just toss them on the grill till they turn color. Usually they cook before the salami burns, that’s the only thing you gotta watch, you want the salami to be a little cooked too but not burnt. Delish!

[jimboston]

Yeah, I was talking the one-litre bottles.

Don't know why the "Yuck". You buy olives and pickles the same way, don't you?

The yuck was a joke.

Okay...

I went and bought some bottled garlic. Just a small bottle to try it.

I use it all the time now.

It makes using “real” garlic (as opposed to garlic powder) so much easier than h ing to crush fresh cloves.

I would never crush enough to make garlic bread... but since i bought the bottle I’ve made cheesy garlic bread several times.
Just take a french bread or baguette... cut it the long way... spread butter and bottled garlic... sprinkle cheese.
Put in toaster oven for like 7 minutes at 350. Bang! Delish.

[Dukasaur]

Yeah, I was talking the one-litre bottles.

Don't know why the "Yuck". You buy olives and pickles the same way, don't you?

The yuck was a joke.

Okay...

I went and bought some bottled garlic. Just a small bottle to try it.

I use it all the time now.

It makes using “real” garlic (as opposed to garlic powder) so much easier than h ing to crush fresh cloves.

I would never crush enough to make garlic bread... but since i bought the bottle I’ve made cheesy garlic bread several times.
Just take a french bread or baguette... cut it the long way... spread butter and bottled garlic... sprinkle cheese.
Put in toaster oven for like 7 minutes at 350. Bang! Delish.

[HitRed]

This is so cool. Hooked up an adapter to the truck battery and we have Christmas lights in the trees around the camp site.

[2dimes]

Use those led ones and they probably won't kill the battery for a week.

Atta boy Jim. Making garlic toast is definately one of the best things in life. Get some dried parsley flakes and the garlic will pop. You'll be blowing through the big two pound jars pdq. Also I bought a wok like tray for shrimp and such I'm going to need to bust it out soon.

[riskllama]

"bottled" garlic? is that the pre minced stuff you just scoop out of the jar?