Barbeque

[BinkieBaumont]

"I do Have a Barbecue but have only used it twice in 10 years!, I can't quite see why you would want to cook outside your own home, Its a bit like pitching a tent and camping in ones own Garden!, however, I do quite see the point of forgathering at a park, or beauty spot, with Chumrades, where there are free BBQ's provided"

 

[JimWagner]

"I do Have a Barbecue but have only used it twice in 10 years!, I can't quite see why you would want to cook outside your own home, Its a bit like pitching a tent and camping in ones own Garden!, however, I do quite see the point of forgathering at a park, or beauty spot, with Chumrades, where there are free BBQ's provided"

It's about achieving flavors and textures that you can't get from a pan or an oven.

 

[BinkieBaumont]

"Noted"

 

[Puzzicato]

It's about achieving flavors and textures that you can't get from a pan or an oven.

Absolutely. There is no cooking technique in the world that can get a lamb midloin chop as juicy and delectable as cooking it over charcoal or wood.

Part of the problem IMO that while many Australian men barbecue religiously, very few of them do it well and since nearly all of the barbecues over there are gas, you just don't get the same result. I had to marry a South African to get well-barbecued meat. Such sacrifice.

 

[SkullCowboy]

Does soaking the wood in something flavoursome make a difference? My husband is always trying to convince me that it does, but I can't pick it.

Our merry band thinks so. Folks noticed a change when we started using apple juice instead of water. Another trick is to strip the bark from all the wood you use. Makes a difference.

 

[Puzzicato]

Our merry band thinks so. Folks noticed a change when we started using apple juice instead of water. Another trick is to strip the bark from all the wood you use. Makes a difference.

I will try it and report back.

I tend to use bought woodchips rather than sticks of wood, so life is way too short to strip the bark off! lol

 

[John in Covina]

Chip off the old block.

TV BBQ show tip: if you use wood chips for smoking purposes, buy a good sized bag and soak all of them as you normally would.

When soaked, seperate the chips into usable amounts, seal in zip lock bags and store in the freezer. When you need them grab a bag and toss the chips on the BBQ.

The chips are ready to go, and won't mold or get mankey in the mean time either.

 

[SkullCowboy]

I will try it and report back.

I tend to use bought woodchips rather than sticks of wood, so life is way too short to strip the bark off! lol

We do 5 or 6 cookoffs a year and usually have a work-party day to split our wood for each year. The wood we use is well seasoned so stripping the bark is pretty easy.

Let me know what you think on the soaking!

 

[Wally_Hood]

SkullCowboy's comments about cook-offs reminds me of the shows I watched on FoodTV about the bbq competitions. The crews work literally around the clock, prepping the food, building and monitoring the fire through the night for the smoker, then the actually cooking, etc. My hat's off to them.

Last night we bbq'd steak and porkchops, seasoned with oil and salt and pepper. We added to our vegetables asparagus, carrots sliced lengthwise, and sliced onions. Again, oil and salt and pepper only. Our daughter's fiance had never had grilled vegetables before and really liked them. Desert was strawberries and ice cream. Everything was enjoyed on the patio.

All the posts about brisket make me want to try making some. I do not have a smoker, though...

 

[Undertow]

My Lady's birthday is nearing (07/05) and the party is scheduled for this Saturday. I'll be getting an 8lbs boston butt and smoking for roughly 10 hours. Once it's done, I'll pull it and we'll have pork tacos/fajitas with margaritas. That and I'm baking a cinnamon nutella cake from scratch with candied pecans as garnish.

I'm excited! I love BBQ!

 

[SkullCowboy]

SkullCowboy's comments about cook-offs reminds me of the shows I watched on FoodTV about the bbq competitions. The crews work literally around the clock, prepping the food, building and monitoring the fire through the night for the smoker, then the actually cooking, etc. My hat's off to them.

That would be us. Our team has never been on TV but a friends team was part of a show on BBQ competitions. And it is kinda like you describe, but it is actually just an excuse for all of us to get together and party. People who come to our booth often comment on 'how much work it is' but for me it's a hobby. When it becomes 'work' I will quit.

Last night we bbq'd steak and porkchops, seasoned with oil and salt and pepper. We added to our vegetables asparagus, carrots sliced lengthwise, and sliced onions. Again, oil and salt and pepper only. Our daughter's fiance had never had grilled vegetables before and really liked them. Desert was strawberries and ice cream. Everything was enjoyed on the patio.

All the posts about brisket make me want to try making some. I do not have a smoker, though...

Sounds like a great meal! I love grilled veggies.

 

[Wally_Hood]

Grilled a tri tip the other day, with a dry rub. First time for this particular cut. Let it set for only about fifteen minutes; in the future I will plan for more time. On direct flame for about ten minutes to a side, then indirect heat for about twenty minutes more, turning every five minutes. Tented with foil and rested for another ten minutes. A little rare for me, but everyone else really liked it.

 

[John in Covina]

Grilled a tri tip the other day, with a dry rub. First time for this particular cut. Let it set for only about fifteen minutes; in the future I will plan for more time. On direct flame for about ten minutes to a side, then indirect heat for about twenty minutes more, turning every five minutes. Tented with foil and rested for another ten minutes. A little rare for me, but everyone else really liked it.

Although most steak and beef specialists will chide someone that likes their cut medium to welldone, a tritip can be cooked medium to well and still have really great beef flavor. Many other cuts lose all flaver as the grey interior increases.

I like Montreal Steak Seasoning as an all aroung good dry rub.

 

[Wally_Hood]

Although most steak and beef specialists will chide someone that likes their cut medium to welldone, a tritip can be cooked medium to well and still have really great beef flavor. Many other cuts lose all flaver as the grey interior increases.

I like Montreal Steak Seasoning as an all aroung good dry rub.

Upon your recommendation, I will use it on the next grilling, which should be tonight.

 

[Mav]

I like Montreal Steak Seasoning as an all aroung good dry rub.

Second that. I use enough of the stuff that I finally started making it myself.

 

[Unca Dusty]

"I do Have a Barbecue but have only used it twice in 10 years!, I can't quite see why you would want to cook outside your own home, Its a bit like pitching a tent and camping in ones own Garden!, however, I do quite see the point of forgathering at a park, or beauty spot, with Chumrades, where there are free BBQ's provided"

fftopic: That is a fantastic delivery bike in that pic!

 

[Babydoll]

The Mister (Austin, Texas born and raised) made a brisket for dinner last week. We had a friend over who had never had brisket. She went back for thirds and fourths of it!

Here's what he (we) did:

2 1/2 pound brisket (fat cap on)
rub of kosher salt, applewood smoked pepper, cayenne, and paprika
applewood chips (in a foil packet with holes poked in it to let smoke out)

Rubbed all over with rub. Let sit in fridge for 1/2 of day. Brought to room temp. Seared on 500 degree gas grill with non-fat cap up first. Turned over to sear bottom. Turned heat down, and cooked for an hour. Removed from grill, wrapped in foil and put in oven at 350 for an hour. Returned to grill for 30 minutes to reinforce "bark" on the outside. Let rest for 10 minutes, sliced, devoured.

We will be making this again next month, but probably at least 2x the size of the brisket. We want leftovers!

 

[jamespowers]

Although most steak and beef specialists will chide someone that likes their cut medium to welldone, a tritip can be cooked medium to well and still have really great beef flavor. Many other cuts lose all flaver as the grey interior increases.

I like Montreal Steak Seasoning as an all aroung good dry rub.

I used the Montreal Steak Seasoning on the fourth as you recommended as a friend of mine doesn't like my marinated steaks. Then again, he likes his steaks well-done too.
So I rubbed it down on all sides and let it sit for several days.
He liked it so it works I suppose. I tasted it and it wasn't bad at all---even after being "blackened". I still like my marinated steaks better though.

 

[jamespowers]

Second that. I use enough of the stuff that I finally started making it myself.

Ok, save me some money and send me your recipe.

 

[John in Covina]

Montreal Steak Seasoning - i tend to put it on the steak about the time i start the coals.