BAR-B-QUE puts people in a good mood

by **tzor** on Mon Oct 21, 2019 3:01 pm

I suppose it is time for my BBQ blasphemy. When I lived in Key West, as the Grand Knight for the local Knights of Columbus, we had this strange device. It consisted of two boxes. One box was where the food was placed. The other was where the charcoal was placed. But the boxes were reversed, the coals went on the top, like a pig roast.

We used nice whole chickens. After they were marinated in “mojo criollo” (sour orange) they were placed under the hot coals where they mostly steamed than roasted. Meanwhile, the cooks took the “other stuff” they place in whole chickens, chopped them up and fried them. That was for the cooks and the Grand Knight. The chickens themselves were slow cooked over the course of a few hours, but they were juicy and tender.

by **2dimes** on Mon Oct 21, 2019 3:59 pm

Praise God Red!

The places calling themselves Barbeque here are not great, but.. I got a GMG Davey Crocket this year. It sure makes us happy.

by **KoolBak** on Tue Oct 22, 2019 8:20 am

So Zorro....did the burning side pipe the smoke only to the other side? Or was heat transferred?

A buddy who smokes everything all year round made up a cold smoker where one smoker puked the smoke thru a tube out the top over 12 feet to another unfired smoker with the tube running into the bottom. Never gets over 70 degrees. His method of cold smoking cheese, an art form in itself. Because of the low heat, he can even smoke brie....a very nice treat.

by **tzor** on Tue Oct 22, 2019 11:58 am

KoolBak wrote:So Zorro....did the burning side pipe the smoke only to the other side? Or was heat transferred?

It wasn't a "smoker" but a top down cooker, the instead of the traditional BBQ where the heat comes from the bottom, the hot coals heated from above (almost like a broiler).

After a mad search I finally gave up and figured only Cubans would be crazy enough to make one. Sure enough BINGO. Here is an image; ours was a lot more cruder with the upper coal box in wood, but it is the same idea.

Click image to enlarge.

Why it is called "The Chinese Box" I don't know but the web pages claim it to be a Cuban BBQ

by **HitRed** on Tue Oct 22, 2019 12:00 pm

KofCs are great cooks!

by **KoolBak** on Tue Oct 22, 2019 1:16 pm

Ahhh....cool. Thanks!

by **2dimes** on Wed Oct 23, 2019 3:31 pm

by **2dimes** on Thu Oct 24, 2019 12:18 am

Going to switch to the technique Doom showed me of using spoiler tags to prevent the you tubes from bogging down the thread.

This guy does some rib eyes on his grilla grills pellet smoker but he has these cast iron grill plates to get the grill marks. I might need to grab some.

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Rats. They's aluminum. I don't like that.
https://www.grillgrate.com/shop-grillgr ... et-grills/

by **mrswdk** on Thu Oct 24, 2019 5:10 am

Just remember folks, whether you're BBQing meats, vegetables or delicious meat substitutes make sure you #BoycottBeef

I myself will be going for American BBQ for dinner tomorrow and plan to go to town on some wings, pork sausage and a bucket load of 'slaw

by **2dimes** on Thu Oct 24, 2019 6:43 am

I have been to England twice and it's easy to avoid their very low quality beef. Eww.
In order to have American Barbeque someone like Helen's husband has to get up in the middle of the night to prepare the coals by starting a large wood fire.

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I agree with this guy, he know how I like to cook a rib eye. Same process for any other cut. I like a New York myself.

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by **mrswdk** on Thu Oct 24, 2019 7:56 am

dimes agrees, beef should be avoided and it is easy to avoid it when you keep focus on the disgusting pollution associated with its production.

by **2dimes** on Thu Oct 24, 2019 9:36 am

Yeah, get some sausage.

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Here's one with Apple wood pellets and no beef.

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by **2dimes** on Sat Oct 26, 2019 10:04 am

show: Tri tip tater tot nachos

Ry usually uses a Webber Kettle with charcoal and wood chunks. For that he uses a gas grill and a cast iron skillet.

by **2dimes** on Sat Nov 30, 2019 6:02 am

Get back in here Red! I bought some Stubbs dry rub for chicken. Not bad at all, it won't replace my favorite but we enjoyed it.

Has anyone made their own sauce from scratch?

by **NomadPatriot** on Sat Nov 30, 2019 9:30 am

by **HitRed** on Sat Nov 30, 2019 10:24 am

2dimes wrote:Get back in here Red! I bought some Stubbs dry rub for chicken. Not bad at all, it won't replace my favorite but we enjoyed it.

Has anyone made their own sauce from scratch?

Stubbs is great. Been there once (Austin) and it is perfect to sit down with friends and family.

by **2dimes** on Tue Dec 17, 2019 11:55 pm

Had pulled pork sandwiches. Cooked in the slow cooker since it's almost winter here. Rufus Teague smoked apple sauce! Love Rufus' sauces.

by **HitRed** on Wed Dec 18, 2019 8:23 am

2dimes wrote:Had pulled pork sandwiches. Cooked in the slow cooker since it's almost winter here. Rufus Teague smoked apple sauce! Love Rufus' sauces.

+1

by **Dukasaur** on Wed Dec 18, 2019 9:50 am

by **KoolBak** on Wed Dec 18, 2019 11:44 am

So Dimey....buncha recipes I've seen call to cook the meat in soda like rootbeer in the crock. Tried it once....wasn't impressed. I do a homemade tomato based sauce with veggies and seasonings I like the best.

How did you do yours?

by **2dimes** on Wed Dec 18, 2019 10:23 pm

I've heard of rootbeer cooking too.

My pal who is a bit obsessive about beef jerky sent a recipe for rootbeer jerky. He has a bigger pellet grill than me, I have taken mine to his shop and used it there a few times because mine is portable. I didn't try making rootbeer jerky because my wife mixes a marinade that we love and it was perfect the first time I made jerky so I used it the second time also. She thinks it's from company's coming and might have ketchup in it, sounds bad yet it works great on beef.

We liked a whole chicken slow cooked in can of Coca-Cola but it was not better than other ways so we only did it a few times, some with Pepsi. Coca-Cola seemed better between the two. We never tried any of that with pork.

I actually avoided pork other than sausage for years before I got married. I prefer chicken and beef, including hotdogs. My family loves pork so occasionally now I cook some. I like bacon of course. Try to eat that in moderation.

Simple seems best, I usually just lightly salt the surface and let it cook all day. Then pull it apart and put it in buns with some BBQ sauce.

That one might have been cooked in the fluid left in the jar from spicy pickled carrots. I did that recently, it turned out well and my wife figures that was it. It might have been a loin but she says it was a shoulder.

The portion we had this week was left over and frozen. Wife thawed it with some apple juice and then added a bunch of Rufus Teagues Smoked Apple BBQ sauce. Made buns and we chewed down.

Your sauce and veggies sounds solid. Is it like chicken cacciatore?