• Same story, different day...........year ie more of the same fiat floods the world
  • There are no markets
  • "Spreading the ideas of freedom loving people on matters regarding high finance, politics, constructionist Constitution, and mental masturbation of all types"

Summer's Coming and you know that means Barbecue!!!

Montecristo

Silver Member
Silver Miner
Joined
Mar 31, 2010
Messages
764
Likes
648
Location
SE Michigan
#3
I have one rule when it comes to the grill.
No FISH touches my grill! It's for meat only!
 

gringott

Killed then Resurrected
Midas Member
Site Supporter ++
Joined
Apr 2, 2010
Messages
14,762
Likes
19,114
Location
You can't get there from here.
#6
I have only BBQed dinner since returning from Poland, ten days now. No end in sight.

I BBQed halibut one time years ago. It was great but expensive.
 

Howdy

Silver Member
Silver Miner
Joined
Nov 26, 2015
Messages
1,005
Likes
1,152
#7
Fish is good on the grill, especially Halibut. I have a heap of venison/pork Brats and they are great on the grill. I prefer to cook with wood rather than charcoal, which like most coal probably has mercury in it. Dry chunks of Hickory, Pecan, Walnut, Apple, Mesquite or Cherry wood is great. It burns longer and tastes better than charcoal and is usually cheaper since you can harvest it yourself.
I don't do propane.
 

Zed

Size doesn't count!
Midas Member
Joined
Mar 30, 2010
Messages
11,654
Likes
9,060
Location
Springfield
#8
I gotta get around to trying a smoker. Mebe some of you smokey yanks can start a thread on how to become a smokey food god!
 

andial

use default title
Midas Member
Site Supporter ++
Joined
Apr 1, 2010
Messages
10,532
Likes
10,861
#9
Don't see anything in the O.P's post only 2 ? Marks.
 

GOLDBRIX

God,Donald Trump,most in GIM2 I Trust. OTHERS-meh
Platinum Bling
Site Supporter ++
Joined
Apr 4, 2010
Messages
6,753
Likes
7,037
#11
FIRST Rules of BBQ / Smoking - LOW HEAT 230 - 250 degrees F and a sh!tload of time.

GRILLIN' - 300 degrees F or more. You can use this heat range for grilling slab pig ribs in the 3 stacked method.
After dry rubbing your three slabs and letting them rest over-night ( I also peel the inner rib membrane off before the rub.) Let your favorite wood soak in water over-night too. Get the ribs out of the Frig 1st thing in the morning and allow them to get to room temp while you get the grill going. The grill should have the coals spread but one side should be cooler. Do Not Put Ribs Over Direct Hot Side. If started and up to temp easy then let the meat wait until at room temp. Cold meat is more app to burn on its surfaces and not absorb as much smoke.

Stack the ribs on top of one another, lung side/ concave side - DOWN ( I do this during the rub and chill period) and place on pre-heated grill away from heat source ( a grill thermometer on the grill surface helps you know where to maintain the heat) put hood/top down, little to no vent open.
I rotate the ribs Bottom to Top / Top to Middle/ Middle to Bottom about 45 minutes at each position ( your time may vary). During a rotation is also a good time to throw another chunk or two of wood on the direct side. Keep the smoke up.
AFTER a COMPLETE ROTATION wrap each slab in HEAVY Aluminum Foil. This time line them up, Closet to heat source to furthest away ( A Wire Upright Rib Rack comes in handy but not necessary) and Rotate occasionally for the next two hours.
Remove from foil after two hours (TOTAL Cookin' Time 4-4.5 Hours) and spread on your favorite sauce(s) on the ribs ( I like mine ribs DRY - No sauce. as I want to taste the wood smoke "Au Natural"). Grill open for 20 minutes for sauce to glaze . Then remove from the grill and let rest for about 10-15 minutes. Then.......CHOW Time.

This style of cooking allows the ribs to baste themselves in their own juices as they rotate from bottom to top.

This is my Favorite Rib Style Cookin'
My moufs waterin' as I typed.
 

EricTheCat

Gold Member
Gold Chaser
Sr Site Supporter
Joined
Apr 2, 2010
Messages
651
Likes
1,105
Location
Southern MN
#12
Ah yes, the season has begun. I'm grilling brats tonight for the 2nd day in a row along with sliced red potatoes right on the grate coated in olive oil, black pepper and tarragon. I forgot to get carrots which also grill really nicely directly on the grate.

I look forward to grilling burgers in the near future.

Here is my usual burger routine, we'll call it an EricTheCat burger:
Season the ground beef with black pepper and a good amount of garlic
After flipping the burger, I pile on as many onion slices as I can fit with a few jalapeno pepper slices
When burger is almost ready, melt pepper jack or smoked cheddar cheese on the onions and brown the buns
When done cooking I add a slice or two of tomato, some mayo and some spicy mustard and it is ready. No ketchup allowed, sorry. ;)
 

gringott

Killed then Resurrected
Midas Member
Site Supporter ++
Joined
Apr 2, 2010
Messages
14,762
Likes
19,114
Location
You can't get there from here.
#18
Should be working now. at least I see it now :)
I see it twice, double vision. And I haven't been drinking. Yes, amazing. The .gif I mean.
 

andial

use default title
Midas Member
Site Supporter ++
Joined
Apr 1, 2010
Messages
10,532
Likes
10,861
#19

GOLDBRIX

God,Donald Trump,most in GIM2 I Trust. OTHERS-meh
Platinum Bling
Site Supporter ++
Joined
Apr 4, 2010
Messages
6,753
Likes
7,037
#20
Nope, now all i see is a picture.
Works for me several pictures of cuttin' and slicin' Beef Brisket & dam_ nice lookin' ribs.
 

GOLDBRIX

God,Donald Trump,most in GIM2 I Trust. OTHERS-meh
Platinum Bling
Site Supporter ++
Joined
Apr 4, 2010
Messages
6,753
Likes
7,037
#22
Four year old video nick...., I doubt anybody is gonna find one of these critters at Lowes still.
 

nickndfl

Midas Member
Midas Member
Sr Site Supporter
Joined
Jan 7, 2011
Messages
12,485
Likes
10,674
Location
Florida
#25
Four year old video nick...., I doubt anybody is gonna find one of these critters at Lowes still.
The latest model has 2 wheels to make it easier to tote around. They are basically a metal box with a propane burner and a drawer for charcoal and wood chips.
 

the_shootist

Targeted!
Midas Member
Sr Site Supporter
Joined
May 31, 2015
Messages
20,950
Likes
22,692
#26
The latest model has 2 wheels to make it easier to tote around. They are basically a metal box with a propane burner and a drawer for charcoal and wood chips.
They're still available for around 170 bucks. Well worth it IMHO!
 

gringott

Killed then Resurrected
Midas Member
Site Supporter ++
Joined
Apr 2, 2010
Messages
14,762
Likes
19,114
Location
You can't get there from here.
#28
Couldn't wait for pictures! Ate them quick. For the record the polish with German mustard was the best, but the hot [not really hot - they don't seem to make those any more] with hot giardiniera was just behind it.



Bought a case of these a while ago, time to reorder!
 

GOLDBRIX

God,Donald Trump,most in GIM2 I Trust. OTHERS-meh
Platinum Bling
Site Supporter ++
Joined
Apr 4, 2010
Messages
6,753
Likes
7,037
#29

Zed

Size doesn't count!
Midas Member
Joined
Mar 30, 2010
Messages
11,654
Likes
9,060
Location
Springfield
#30
DANG ! Zed, They rake you "Aussies" over the coals ( Pun Intended) for a smoker. DIYers I guess should be big Down Under. - IMO
Take 25% for AUD but yes we pay up for most things. You guys really don't know how lucky you are up there in the centre of the empire. You get the range and price, sometimes I pay more to ship from the US than the item is worth! Not so from China... normally free shipping from them... go figure?!
 

EricTheCat

Gold Member
Gold Chaser
Sr Site Supporter
Joined
Apr 2, 2010
Messages
651
Likes
1,105
Location
Southern MN
#31
Some great ideas here.

Rainy today, so here's one from last September. Corn grills really nicely in the husk. First soak the corn in water for 20+ minutes, then grill on the grate for 30 min or so, flipping occasionally. You may be surprised how easy it is to shuck the corn after it is cooked, the "strings" fall right off. (edit, it is worth noting that the zucchini in this pic was horribly over cooked)

Food-2016-09-1S.jpg
 

mtnman

Gold Member
Gold Chaser
Sr Site Supporter
Joined
Mar 30, 2010
Messages
3,783
Likes
5,948
Location
East Tennessee
#32
Many years ago when I was in Florida we made smokers for Mullet out of old refrigerators. Burn a refrigerator in a bonfire. Then take the metal shell, screw in some metal refrigerator shelves and load it with split mullet. Build a small green wood fire in the bottom and Mmmm Mmmm Good!
 

the_shootist

Targeted!
Midas Member
Sr Site Supporter
Joined
May 31, 2015
Messages
20,950
Likes
22,692
#33
Many years ago when I was in Florida we made smokers for Mullet out of old refrigerators. Burn a refrigerator in a bonfire. Then take the metal shell, screw in some metal refrigerator shelves and load it with split mullet. Build a small green wood fire in the bottom and Mmmm Mmmm Good!
Good old American engineering. When I was a young buck we would rip the guts out of a washing machine, line it with heavy plastic then drop a half keg of our favorite brew inside. Surround the keg with ice and spend the weekend draining it along with as much BBQ we could generate. Ahhh, the good old days!
 

gringott

Killed then Resurrected
Midas Member
Site Supporter ++
Joined
Apr 2, 2010
Messages
14,762
Likes
19,114
Location
You can't get there from here.
#34
Had tbone last night
Tonight I got a pork loin to grill.

ANY TIPS ON BBQing pork loin? I'm busting my cherry on this.
 

GOLDBRIX

God,Donald Trump,most in GIM2 I Trust. OTHERS-meh
Platinum Bling
Site Supporter ++
Joined
Apr 4, 2010
Messages
6,753
Likes
7,037
#35
ANY TIPS ON BBQing pork loin? I'm busting my cherry on this.
LOW (temp) SLOW (hours) SMOKE ( Fav. Hardwood, Fruit wood ,or Charcoal).

Leave FAT ON. There is very little on a tenderloin any way. AND MIGHT want to wrap in BACON if NO FAT cover. START FAT SIDE DOWN. PROTECT the MEAT.
ANY RUB - should have been put on lastnight BUT you can salvage that 1st thing this morning. Chill for an hour and then sit out to get to room temp.

GRILL TEMP: 230- 250 F.
COOK to Internal Temp of 180- 190 degrees F

IF you are gonna SAUCE brush on in the last 15-20 minutes of cooking. Heat will caramelize sauce.

GOOD LUCK and ENJOY
( makes me hungry just typing this)