BBQ (and grilling) Thread

[Gaetzi]

Not sure how this slipped past my radar but I just learned this is happening like 5 blocks from home over the wkend- And lucky for me my Saturday is wide open. http://www.bigbbqblockparty.org/denver/index.php

[cortez the killer]

I shoulda snapped a pic or two, but I grilled a mean flank steak with a dirty chimichurri sauce a few nights ago.

Unfamiliar with "dirty chimichurri"although I've never met a chimichurri I didn't like. What's the scoop?

Not literally dirty, TC. Just a figure of speech. I can easily see how this was misleading.

[tinnitus photography]

i have discovered the glory that is chimichurri sauce w/ flank steak this year.


and it is glorious.

[Gaetzi]

I just made a killer 'mojo' marinated flank steak past weekend- here's the marinade.

12 cloves garlic
2 habaneros or other spicy chiles, cored, seeded, and minced
1 teaspoon kosher salt
4 teaspoons whole cumin seeds, toasted
1 cup olive oil
2/3 cup sour orange juice (or 1/3 cup fresh lime juice plus 1/3 cup fresh orange juice)
salt and freshly ground black pepper to taste

Per the recipe, I heated the olive up and then poured it over the chopped mixture to cook the garlic and peppers a bit. Let it cool and then marinate (1 cup of the marinade) for ~9 hrs. The rest of the marinade you heat up and pour over the meat before serving

[nutfat]

anyone ever attempt to smoke nuts??? thinking about trying some almonds this weekend..

[wrekkr]

anyone ever attempt to smoke nuts??? thinking about trying some almonds this weekend..

corn stalk, yep.
banana peel, yep.
nuts, nope.

[Tequila Cowboy]

anyone ever attempt to smoke nuts??? thinking about trying some almonds this weekend..

Yep. Season the raw almonds first adding a little butter or oil to help it stick (lots of recipes out there but you could come up with your own seasoning easily too). Arrange the almonds single layer and smoke with apple or cherry wood for about 1 1/2 hours at 200-225 degrees. They turn out perfect. If you're having difficulty controlling the heat start checking that at 1 hour and you'll be fine.

[Tequila Cowboy]

Smoking a 7 lb. chicken today. Using a cajun rub and applewood. Going to use the meat for various things, jambalaya, tacos and maybe sandwiches. I'll let y'all know how it turns out.

[OkieinTexas]

Tequila Cowboy wrote:
Smoking a 7 lb. chicken today. Using a cajun rub and applewood. Going to use the meat for various things, jambalaya, tacos and maybe sandwiches. I'll let y'all know how it turns out.

Wow that sounds great! I have a cheap but efficient Weber grill but would like to upgrade to a grill/smoker? What would you recommend?

Thanks,
OkieinKy

[Fool No Where]

I have a cheap but efficient Weber grill but would like to upgrade to a grill/smoker? What would you recommend?

Thanks,
OkieinKy

If your efficient weber is of the kettle variety, it is pretty easy to use it as a smoker.

[bovine knievel]

I have a cheap but efficient Weber grill but would like to upgrade to a grill/smoker? What would you recommend?

Thanks,
OkieinKy

If your efficient weber is of the kettle variety, it is pretty easy to use it as a smoker.

x2

[Tequila Cowboy]

I agree with those guys. If you're new to smoking your Weber is the best place to start.

[OkieinTexas]

Thanks everyone, My Weber is indeed of the kettle variety and I have been reading online about using it as a smoker. I think I am going to start with a small chicken tomorrow. Any recipes anyone would like to recommend?

Thanks,
RelocatedOkie

[bovine knievel]

My advice is to brine your chickens. I just used the following for a turkey and it was excellent.

Brine
2/3 cup kosher salt
2 cups hot water
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled, coarsely chopped fresh ginger
4 garlic cloves, crushed
4 whole cloves
2 bay leaves
1 cinnamon stick

6 cups ice cubes

1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted
In a large 8-quart stockpot, dissolve the salt in the water. Add the rest of the brine ingredients and stir to combine. Let cool to room temperature. Add the ice cubes to the brine.

Rinse the turkey breast under cold water and place it in the brine. Add enough cold water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine again. Cover and refrigerate for about 12 hours.

[Fool No Where]

Nothing against brines but if you are just starting, try cooking a simple beer can chicken. Basic salt & pepper on the bird. Take a couple good pulls off a 12oz beer can, then shove that thang up the chicken's butt. Stand the chicken up on your badass weber grill and smoke over indirect heat until an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone, reads 180 degrees Farenheit. (1 & 1/4 to 1 & 1/2 hours).

[RolanK]

Nothing against brines but if you are just starting, try cooking a simple beer can chicken. Basic salt & pepper on the bird. Take a couple good pulls off a 12oz beer can, then shove that thang up the chicken's butt. Stand the chicken up on your badass weber grill and smoke over indirect heat until an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone, reads 180 degrees Farenheit. (1 & 1/4 to 1 & 1/2 hours).

This is one of my favorite ways to cook chicken.

[Tequila Cowboy]

First barbecue in Mississippi today! I'm cooking an 8 lb. pork butt and about 3 lbs. of chicken thighs. I rubbed the pork (my own rub) and let it sit for about 14 hours in the fridge and brined the chicken for about 12 hours and now have rubbed it as well. I'm using hickory & apple wood for the pork and switching to straight apple wood for the chicken n later today. The pork will cook for about 10 hours adding the chicken for the last 2. Making a homemade sauce with ketchup, orange juice, brown sugar, chili garlic sauce and other spices. I'm hoping for good eats tonight!

[RolanK]

First barbecue in Mississippi today! I'm cooking an 8 lb. pork butt and about 3 lbs. of chicken thighs. I rubbed the pork (my own rub) and let it sit for about 14 hours in the fridge and brined the chicken for about 12 hours and now have rubbed it as well. I'm using hickory & apple wood for the pork and switching to straight apple wood for the chicken n later today. The pork will cook for about 10 hours adding the chicken for the last 2. Making a homemade sauce with ketchup, orange juice, brown sugar, chili garlic sauce and other spices. I'm hoping for good eats tonight!

Now you got me hungry! And I just ate 5 minutes ago...

[beantownbubba]

I hope you're bringing your grill to Athens, tc.

[Fool No Where]

First barbecue in Mississippi today! I'm cooking an 8 lb. pork butt and about 3 lbs. of chicken thighs. I rubbed the pork (my own rub) and let it sit for about 14 hours in the fridge and brined the chicken for about 12 hours and now have rubbed it as well. I'm using hickory & apple wood for the pork and switching to straight apple wood for the chicken n later today. The pork will cook for about 10 hours adding the chicken for the last 2. Making a homemade sauce with ketchup, orange juice, brown sugar, chili garlic sauce and other spices. I'm hoping for good eats tonight!

Have no idea where Mrs. FNW is taking me for dinner tonight, but it's gonna be tough to top this.

[Tequila Cowboy]

The finished meal with some brown rice and roasted brussel sprouts:

[beantownbubba]

I think the brussel sprouts may have left the door open for Mrs. FNW

[Fool No Where]

I think the brussel sprouts may have left the door open for Mrs. FNW

No way brutha, those sprouts look purdy damn tasty!

[Tequila Cowboy]

I think the brussel sprouts may have left the door open for Mrs. FNW

No way brutha, those sprouts look purdy damn tasty!

Hell yes they were!

[bovine knievel]

Cooking some wings, low 'n slow.

[Tequila Cowboy]

Very nice Bovine. What you got on those bad boys? Looks like some pepper seeds in the mix?

[bovine knievel]

Very nice Bovine. What you got on those bad boys? Looks like some pepper seeds in the mix?

I am not exactly sure what's all in the marinade other than a shit ton of red pepper flakes. The local meat locker has a few different marinades that I like and this one kicks ass with the wings. Perfect food for playoff weekends.

[cortez the killer]

Cooking some wings, low 'n slow.

Very nice. Indirect the whole way? I sear them for 3-4 minutes a side and then finish them indirect. Grilled Wings > Deep Fried Wings.

[bovine knievel]

^^^^^^^
I finish them over the coals to crisp up the skin a bit.

I agree with you on the grilled wings. The ones I am making are like Chinese hot wings, as far as flavor goes. So good!

[bovine knievel]

Finger lickin' good