BBQ Thread

[Syntex]

I figure summer is approaching and people are starting to bust out the grill in preparation for some good ol BBQ.

I wanted to ask BG if they have any secret recipes they would be willing to share or any tips on how they cook and/or smoke said meat.

I was going to look for some books to start off with as I have practically no experience(burning hamburgers doesn't count) and thought to get some insight here first as I would love to make something like this...

Big...

Spoiler: show

http://www.bestbbqrecipes.org/wp-con...back-ribs1.jpg

[Skjie]

Starting to bust out the BBQ... much like our Aussie brothers, we never stop up here...

[Brill Weave]

I was grilling chicken breasts in the middle of January. I love my fucking grill. Also need to get a new propane tank.

[Man0warr]

Grilling != BBQ

[Syntex]

Grilling != BBQ

True but we can lump it in here as an all-encompassing thread.

[Tajin]

we never stop up here...

this.

[bluefan]

I use Korean gochujang for a sweet and spicy flavor. More spicy though, as I usually use the very hot kind. It also gives it a nice crisp on the outside but makes it juicy, fall off the bone inside.

[Judai]

we never stop up here...

Not that I'm a pro BBQer but pic relevant.

[Tajin]

Well fuck now i want some burgers.

[EricFish]

Here is my recipe for baby-back ribs, cobbled together from a number of sources and refined over time:

12-24 hours before cooking:
Buy two racks of baby-back ribs (go for meaty ones). Rinse them well, pat dry with paper towels, and remove the membrane from the back (use a paper towel to pull them off). Next, cover each one in yellow mustard, which will help the rub stick, and provide additional flavor. Next, cover the racks with a good layer of rub. Wrap in foil and place in fridge over night.

Rub:
5 tablespoons Paprika
2 tablespoons Black Pepper
2 tablespoons Brown Sugar
1.3 tablespoons Salt
2 teaspoons Old Bay Seasoning
1 teaspoon Cayenne Pepper (these will be some decently spicy ribs)
2 teaspoons Garlic Powder
1 teaspoon Cumin

Smoke on your grill with indirect heat over a drip pan filled with water. Nearly any wood goes with pork, but I prefer hickory. Every 30 minutes, open your grill/smoker to add more wood chips and spray on the finishing liquid (you can buy a spray bottle at any large retailer for a couple of dollars).

Finishing Liquid:
1 cup Apple Cider
0.5 cups Cider Vinegar
2 tablespoons Brown Sugar

Total cooking time is 3-4 hours. You'll know it's down when it feels like you can pull apart the bones easily. This recipe is designed to go sauce-less, but if you insist, I would recommend a Carolina-style vinegar-based sauce. (I'm from Texas, so this is sacrilege, but meh.)

[Coren]

Why would I use a grill? I prefer grilled chicken to pan-seared.

When I get home late and I want an easy meal, I can start the grill, trim and season the chicken, and have it cooked in about 20 minutes total. Meanwhile "real fire" purists are still fucking around with their coal chimneys. And the best part is that I don't have to clean any pans, or my stove, or my oven.

This has moved ridiculously off-topic. Here's a recipe I picked up on the interwebs and modified to my liking:

Grilled Veggie Sammich

Aioli Ingredients
1/4 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice

Vinaigrette Ingredients (optional)
1/3 cup olive oil
1/4 cup balsamic vinegar
1 clove crushed garlic
1/2 tsp ground mustard
1 tbsp honey
Salt and Pepper to taste

Sandwich Ingredients
1/8 cup olive oil
1 sliced red and/or green bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
1 small portabella mushroom, sliced (optional)

2 (4x6inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Directions
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Ideally, make this ahead of time so the flavors meld (preferably the day before).
2. Whisk the vinaigrette ingredients together and marinate the vegetables in it for up to a few hours.
3. Preheat grill.
4. Place a piece of aluminum foil on the grill and fold up the sides (to prevent liquid from escaping!), and then put the vegetables on it. Cook until the onions are caramelized and the peppers and squash are soft. Remove from grill.
5. While the veggies are cooking, spread the aioli (mayonnaise mixture) on the cut sides of the bread, and sprinkle each one with feta cheese. Place in the oven cheese-side-up and broil for 3 to 5 minutes, until the bread is toasted on the top and the feta is slightly melted.
6. Layer the veggies in the sandwich. Slice and serve.

[Tajin]

Right, fair point, I still fail to see how you end up getting your stove and oven dirty with an easy or fast meal after work, but eh, enough derail, more BBQ.

Anyone tried BBQ with fish?

[Coren]

Right, fair point, I still fail to see how you end up getting your stove and oven dirty with an easy or fast meal after work, but eh, enough derail, more BBQ.

Anyone tried BBQ with fish?

I've grilled a couple types of fish. You have to be *very* careful with smaller cuts that it doesn't flake and fall into your grill. That means you either need to use larger pieces (thick salmon fillets come to mind), or you need to use a wooden plank. You can pick up nearly any type of plank (cedar, alder, etc). These can be purchased precut, but since they're really only good for one use before they burn up, I prefer to just pick up a chunk of wood from lumber house and cut it appropriately. Soak it in water for an hour, and then you're ready to go. Make sure to put a little oil on the plank so the fish doesn't stick. Then you're good to go. It takes longer to cook because it's not on direct heat, so plan accordingly. It'll pick up a smoke flavor from the wood, so doing this either on gas or charcoal is acceptable (well, maybe not to everybody). Plus, because you don't flip it, it's very low maintenance. Just check for doneness every little while, and otherwise don't screw with it.

[Coren]

I love how the fight over propanvscharcoalvsgeorgeforman has 4 pages, and there's almost nothing in here.

[Qalbert]

Better to have a couple BBQ tips/recipes, and little else, than to have a couple BBQ tips/recipes, and a pile of mad.

[Coren]

If only Chef Pirian Flay would share more than his charcoal wisdom. I'm so bummed.

[FNH]

If only Chef Pirian Flay would share more than his charcoal wisdom. I'm so bummed.

you have such a hardon for him lol


anyway the rib recipe I use:
take your rib racks you want enough to fill your steam table pan(make sure they are not taller than the pan), rinse and score the membrane. Take your rib rub of choice and pat the ribs with it.
Take your steam table pan and pour 1 &1/2 cups of liquid smoke and 4 cups of water into it. Place a screen tray on the bottom.
Place ribs inside bone up and in sequence, ()()().
Cover pan with plastic wrap, then foil.
cook in convection over @250degF for 3hrs~
remove from oven and uncover, when cool enough to remove from pan place on grill(I prefer charcoal with apple wood or pecan) sauce to preference or leave dry.

[Syntex]

Question for all you rib fans out there. Do you prefer dry or wet ribs?

[FNH]

Question for all you rib fans out there. Do you prefer dry or wet ribs?

I like a dry rub done right, however I feel a good BBQ sauce enhances the flavor and makes it pop, a sweet one for ribs personally. Not a fan of mayonnaise or mustard based sauces though.

[Syntex]

Mayo based sauces sounds gross tbh. Didn't even know those existed till you said that heh.