View Full Version : The 4th, obligatory bbq/grilling thread
I've had the urge to stuff a beer can up a chicken arse for some time, I'm sure this stems from odd & traumatizing childhood experiences of some sort, but that's immaterial at the moment. I think I'm finally going to do a couple of beer can birdies on Saturday. Also some chili relleno, with frijole relleno for the misguided vegetarians (mom & the aunt-like relations). This will keep w/ the "stuffed" theme. That and chili relleno is ****ing awesome, I'm sure it's still edible with beans instead of cow, but I won't know b/c I'm on a strict diet, of cow. Mmmm, cow. Looking at diff bbq sauce recipes for the birdie, want something different...
Stuffed jalapenyas & bacon wrapped shrimp for snacks. Maybe bacon wrapped shrimp stuffed in jalapenyas, hrm, the possibilities... . Phat bowl of queso too, w/ real cheese and roasted veggies, none of that velveeta **** with bottled **** ass picante sauce. Although, granted, the mater & aunt-like relations will collectively freak b/c this will taste like *gasp* actual queso instead of **** ass velveeta & pace :rolleyes:. Somewhere in the distance Mrs. Lovejoy will scream "Won't anybody think of the children?!?" and the mater & aunt-like relations inevitably ask why the queso is horrible, at which point I take the plate out of their hands and throw it on the ground for the Lab to eat while I sick the German Shepard on them. That'll show 'em.
But to keep the masses happy a random assortment of roasted gourds, peppers & bulbs w/ the usual suspects for sides rounds it up. I don't think the dogs like gourds, peppers & bulbs. Maybe they'll eat the bbq beans & tater salad, who knows. But the mater & aunt-like relations can't bitch at you while they're busy devouring vegetables. Roasted veggies have a weird voodoo hold over Indian moms, this I shall use to my advantage. Also them occupied eating means they can't be cooking. It's one thing if they cook Indian, but they insist on their Indianized versions of random other food. Indo-Tex-Mex is truly atrocious, believe me. The torture they put my taste buds & I through should be reserved only for the Ted Kaczynskis and Anton Hulman George's of the world.
Now granted, this cornucopia clashes greatly with the most holy Pre-Packaged Kraft Dinner Commandments of Control Freak Aunt #1 as you all witnessed in the thanksgiving thread. No microwave nor use of de-hydrated, powdered ingredients on my part should cause her to go into epileptic siezures, or so we all hope... well I do anyways, revenge for that **** ass re-hydrated thanksgiving dinner. Someone should stick some chicken stock in her veggie-Q...
Scallops & fresh whole Red Snapper which was snapping around doing it's snappy thing some miles offshore in the Gulf earlier that same day shall headline Friday night. This mango salsa I whipped up one day due to lack of real salsa ingredients goes with snapper like Anal-Eze & Jenna. Only without the muss & the fuss... & the herp. Just a Kent mango (it's the variety of mango that's mostly lacking in fibers, so it's super silky smooth, it's what people use to make mango pulp) diced up w/ some mucho tomato & a jalapeno or 2. I do the fish with lemon, cayanne & pepper slathered on and buried into the scored skin on both sides, then grill or bake it w/ sliced onions so they're caramelized, toss both + salsa on a fresh maiz tortilla and it's yummy. Uncertain what to do w/ the scallops other than I want some. Any suggestions?
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What's everyone else grilling up for the weekend?
Sean O'Gorman
06-29-06, 07:42 PM
What's everyone else grilling up for the weekend?
I don't think I'll have any time to grill this weekend, I'll be too busy trying to make sense of your post. :saywhat:
rosawendel
06-29-06, 08:11 PM
we're going to try grilling a pizza. seems odd, but what the heck.
TKGAngel
06-29-06, 08:33 PM
I made grilled pork chops tonight for dinner. Yummy.
I'm also making a strawberry, spinach and balsamic salad for the family BBQ this weekend.
Opposite Lock
06-29-06, 09:19 PM
Nice post, Ank.
Hafta admit that up until a couple months ago, I used to scoff at the idea of "beer can chicken"... until we got curious one day and decided to try it. Found a dry rub recipe that's pretty quick and easy. Unbelievably good. Here's the recipe we started with:
Beer can chicken with Memphis rub (http://www.epicurious.com/recipes/recipe_views/views/102216)
Our Memphis rub has evolved a little. Hot Hungarian paprika instead of regular. No "accent" or MSG. Haven't had any onion powder so haven't used it - I don't think we're missing anything.
And grilled veggies rock - green and yellow zucchinis, some onion, maybe asparagus, always corn on the cob in the husk (soaked in water for a little while first). Baby eggplant and baby squashes are nice too, but eggplant drinks a lot of oil - make more than you think you'll need. I usually make some seasoned oil for the veggies - simmer some olive oil along with some generous helpings of fresh herbs, whatever is on hand (thyme, maybe tarragon, fresh oregano, etc.)
Another house standard are potato and onion "sacks" - thinly sliced potato and thinly sliced onion, alternating slices, wrapped in a foil packet with plenty o' butter. No margarine - margarine is evil. Can be lightly or heavily seasoned to taste - perhaps some Indian spices would work well.
Mango salsa is also great, especially as a fish companion. I'm also a fan of mango & black bean salsa. Canned black beans drained work just fine, but use some fresh chopped jalapeno, onion, cilantro, lemon and/or lime juice to taste - great with chips. Get real lard-ass chips, not Tostitos.
While you're at it, maybe make some guacamole. Keep it chunky, add more finely chopped garlic. No, more garlic. Still more. Diced plum tomatoes (one for every avocado works for me), coarsely chopped/torn cilantro, lime juice, fresh cracked black pepper, a little sea salt. Mix with a potato masher. Say no to avocado puree - chunky is dope.
We've grilled scallops a number of times, but right now I prefer them sauteed indoors - the carmelized butter is just easier to control on the stove.
I'm drivin' to ank's house. sounds good. Great ****ing post, ank! :laugh:
Actually I'm flying to the Outer Banks, NC for a week, so I'm looking forward to some NC BBQ, the vinegary-style stuff that made my wife throw up once. I think it was because the BBQ was stored in a cooler for too long, on a 100 degree, 99.97% humidity day in the South. Bacteria weather.
Outer Banks == allsome! All I get is dirty humid Galveston :(
Opposite Lock: I do the onion/potato sacks too, light on the butter though, I also do whole onions and just toss them in the coals, pull 'em out at the end nice n caramelized. I'm going to try that rub on the chikkin too, thanks. With dips I also like putting guac in a bowl, shaping a pocket w/ the guac to pour queso into, and then laying the pico on top. Never tried the corn in the husk, will have to do that. Mater & aunt-like relations love the corn... good post man :)
edit: I'm with you on the **** ass Tostitos avoidance too, real chips are just sooooooo much better.
extramundane
06-30-06, 12:12 AM
Actually I'm flying to the Outer Banks, NC for a week, so I'm looking forward to some NC BBQ, the vinegary-style stuff that made my wife throw up once.
Hit up Bubba's in Avon and/or Frisco. And there was a place over in Harbinger or Point Harbor- one of those places just across the sound from OBX- that's f'n amazing, can't recall the name though.
Beer can up a chicken's butt was just recently recommended to me. :thumbup: Perhaps for Canada Day we'll give it a try.
'Cept mr anait is not getting one of my Guinness for that. :D Actually, the little gas canister thingie might screw up the process...
Hit up Bubba's in Avon and/or Frisco. And there was a place over in Harbinger or Point Harbor- one of those places just across the sound from OBX- that's f'n amazing, can't recall the name though.
Gracias! :thumbup:
I've been using this marinade from Steven Raichlen's Beer-Can Chicken cookbook:
1 can/bottle dark beer
1/3 cup Dijon mustard
1/3 cup soy sauce
2 tablespoons lemon juice
1 medium onion, finely chopped
4 cloves garlic, crushed
1 teaspoon (or more) hot sauce
1 teaspoon salt
1/2 teaspoon black pepper
Combine and pour over cleaned chicken in ziplock bag and refridgerate over night.
I don't normally have canned beer around so I picked up a couple of these:
http://www.texaspitcrafters.com/images/fowlmouth.jpg
Much more stable then a can.
devilmaster
06-30-06, 11:38 AM
we're going to try grilling a pizza. seems odd, but what the heck.
Grilled pizzas are great on the bbq..... not odd at all.
we're going to try grilling a pizza. seems odd, but what the heck.
Do it all the time. Good eats. :thumbup: I might do the same Sat PM.
-Kevin
Opposite Lock: I do the onion/potato sacks too, light on the butter though, I also do whole onions and just toss them in the coals, pull 'em out at the end nice n caramelized. I'm going to try that rub on the chikkin too, thanks. With dips I also like putting guac in a bowl, shaping a pocket w/ the guac to pour queso into, and then laying the pico on top. Never tried the corn in the husk, will have to do that. Mater & aunt-like relations love the corn... good post man :)
Roasted corn on the barbie is a must. Just soak it for 15-30 min. and roast it on high heat for 15 min a side.
Tater 'sacks' can be doen in any number of ways/seasonings. Somtimes I use EVOO [/rachel ray] and whole garlic cloves. Other times I use butter and unyuns. Staple around here during grillin' season.
Oh, and thx for the dis on the invite, f00boy. ;) re: Kraft dinner...If I had a million $$$.... [/barenaked ladies] :D
-Kevin
racer2c
06-30-06, 01:32 PM
OK, you BBQ experts, question; why does everyone hate my dry rub (save the jokes ;))?
When I first started using a dry rub on my ribs I went with Alton Brown's basic rub. Everyone complained it was waaaaaaaay too salty. I adjusted, still too salty. Adjusted some more....still too salty. It got to the point where my brown sugar to salt ratio was reversed. My guess is two-fold, one, I use Kosher salt, so even small amounts can taste big if you bite into a piece, second, I think people are just so accustomed to commercial sauces that they complain about the "real deal". Commercial BBQ sauce is 95%sugar and people like sugar.
Lately I've been brazing my ribs in the oven wrapped in foil with brazing liquid (wine or beer and vinegar) and then transferring to the smoker for a short smoke.
Oh, and thx for the dis on the invite, f00boy. ;) re: Kraft dinner...If I had a million $$$.... [/barenaked ladies] :D
-Kevin
Like I said, wouldn't want to offend the Skyline sensibilities of an Ohioan :)
OK, you BBQ experts, question; why does everyone hate my dry rub (save the jokes ;))?
When I first started using a dry rub on my ribs I went with Alton Brown's basic rub. Everyone complained it was waaaaaaaay too salty. I adjusted, still too salty. Adjusted some more....still too salty. It got to the point where my brown sugar to salt ratio was reversed. My guess is two-fold, one, I use Kosher salt, so even small amounts can taste big if you bite into a piece, second, I think people are just so accustomed to commercial sauces that they complain about the "real deal". Commercial BBQ sauce is 95%sugar and people like sugar.
Lately I've been brazing my ribs in the oven wrapped in foil with brazing liquid (wine or beer and vinegar) and then transferring to the smoker for a short smoke.
I use veeeeeeeeeeeeeery little salt period. Aside from my micheladas, those are heavy on the salt :) I don't use any salt in my rubs, for one it dries out the meat and for the other I have never been in the habit of salting down my meals in the first place. My ribs spend 4+ hours on the smoker, smoke 'em for a few, then spend 30-60 mins braising, and then back on the smoker to firm up a bit, I like my ribs with some firmness instead of falling apart mush
OK, you BBQ experts, question; why does everyone hate my dry rub (save the jokes ;))?
When I first started using a dry rub on my ribs I went with Alton Brown's basic rub. Everyone complained it was waaaaaaaay too salty. I adjusted, still too salty. Adjusted some more....still too salty. It got to the point where my brown sugar to salt ratio was reversed. My guess is two-fold, one, I use Kosher salt, so even small amounts can taste big if you bite into a piece, second, I think people are just so accustomed to commercial sauces that they complain about the "real deal". Commercial BBQ sauce is 95%sugar and people like sugar.
Lately I've been brazing my ribs in the oven wrapped in foil with brazing liquid (wine or beer and vinegar) and then transferring to the smoker for a short smoke.
I suspect your problem are the ribs, not the rub. Most pork sold these days is "enhanced." (In other words, anywhere from 5-20% of the weight of the meat is a chemical solution that was injected into the meat.) Most times, the main ingredient in the solution (other than water) is salt. Add salt to an enhanced meat product, and you'll get something really, really salty.
Here's more on the process: http://www.virtualweberbullet.com/enhancedmeat.html
Most pork on the market today is enhanced, although you can find the unenhanced stuff. (Which you might want to brine.) I'm seeing more and more enhanced chicken when I do my grocery shopping, although most does not have additives.
I've also noticed that Super Target sells only enhanced beef, so read those labels carefully. I can understand "enhancing" animals that have had the fat bred out of them (like pork and chicken) but why you'd want to enhance a ribeye is beyond me. But, that's all you can get there.
racer2c
06-30-06, 02:35 PM
... I like my ribs with some firmness instead of falling apart mush
me too. I haven't tried the smoker->braze->smoker trick. I'll give that a shot and hold the salt. :thumbup:
oddlycalm
06-30-06, 04:12 PM
I haven't tried the smoker->braze->smoker trick. I'll give that a shot and hold the salt. :thumbup: It's commonly called the 3-2-1 method and it's about right for spares and long back ribs. Three hours of smoke, two hours wrapped in foil with liquid (I use a disposable turkey pan covered with foil if I'm doing a bunch of slabs), then an hour on the grill to brown, all at 225 degrees. If you use sauce wait until the last 1/2 hr. If you like dry ribs mop with your braise liquid then coat with rub when they come off.
For baby backs you want only 3hrs total, so it becomes the 1.5-1-.5 method I guess... :confused:
The best advice I ever go on rubs is to taste them. If it's not something that tastes good straight up it's not gonna taste any better after being concentrated by cooking. Rib rub you should be able to eat out of the bowl with a spoon and like it. If you use taste as your guide you'll be good every time out. Unlike high temp grilling you don't have the heat to char the food or burn the rub off, so a different rub is required.
In Memphis, where the ribs are legendary and they eat ribs "dry" (mopped then covered with rub), you can bet it's not full of salt. It'll be mostly sugar, then paprika, spices/herbage of choice, then salt to taste. If you use white sugar it should look like red sand when you're done.
And BTW, the dirty little secret of the best BBQ cooks is that you can use white sugar. Using brown sugar, raw sugar, maple sugar etc. doesn't make any difference to the flavor of the finished BBQ. All it's there for is to caramelize on the surface of the food and once it is you can't tell. Taste it both ways on the finished food and I think you'll see what I mean. If you can tell the difference, stick with brown, but I can't.
oc
racer2c
06-30-06, 04:29 PM
It's commonly called the 3-2-1 method and it's about right for spares and long back ribs. Three hours of smoke, two hours wrapped in foil with liquid (I use a disposable turkey pan covered with foil if I'm doing a bunch of slabs), then an hour on the grill to brown, all at 225 degrees. If you use sauce wait until the last 1/2 hr. If you like dry ribs mop with your braise liquid then coat with rub when they come off.
For baby backs you want only 3hrs total, so it becomes the 1.5-1-.5 method I guess... :confused:
The best advice I ever go on rubs is to taste them. If it's not something that tastes good straight up it's not gonna taste any better after being concentrated by cooking. Rib rub you should be able to eat out of the bowl with a spoon and like it. If you use taste as your guide you'll be good every time out. Unlike high temp grilling you don't have the heat to char the food or burn the rub off, so a different rub is required.
In Memphis, where the ribs are legendary and they eat ribs "dry" (mopped then covered with rub), you can bet it's not full of salt. It'll be mostly sugar, then paprika, spices/herbage of choice, then salt to taste. If you use white sugar it should look like red sand when you're done.
And BTW, the dirty little secret of the best BBQ cooks is that you can use white sugar. Using brown sugar, raw sugar, maple sugar etc. doesn't make any difference to the flavor of the finished BBQ. All it's there for is to caramelize on the surface of the food and once it is you can't tell. Taste it both ways on the finished food and I think you'll see what I mean. If you can tell the difference, stick with brown, but I can't.
oc
Excellent tips! Do you use different flavored rubs when cooking large beef ribs vs baby back pork ribs?
Great tip on the white sugar. I'm going to give that a shot this weekend. I found that it is tedious to thoroughly mix a rub made with brown sugar.
Regarding the 321 method, is that using indirect heat? I have a CharGriller with the firebox. When I use just the firebox for indirect smoking my people complain that it's toooooo smokey (they're a picky bunch:))
Michaelhatesfans
06-30-06, 06:35 PM
I don't think I'll have any time to grill this weekend, I'll be too busy trying to make sense of your post. :saywhat:
I couldn't get past shoving things up chicken's butts. I can only pray that they're already dead when he does that.
Michaelhatesfans
06-30-06, 07:16 PM
It's worse than I thought.
http://www.davidmunson.com/beercanchicken/ongrill.jpg
Opposite Lock
06-30-06, 07:27 PM
It's worse than I thought.
You're right! He forgot to use a drip pan!
devilmaster
06-30-06, 08:16 PM
It's worse than I thought.
I hope thats a hula skirt, or else someone needs a trim.... :saywhat:
its like vintage porn.....
Michaelhatesfans
06-30-06, 08:28 PM
I hope thats a hula skirt, or else someone needs a trim.... :saywhat:
its like vintage porn.....
:rofl: :rofl: :rofl:
I've been using this marinade from Steven Raichlen's Beer-Can Chicken cookbook:
1 can/bottle dark beer
1/3 cup Dijon mustard
1/3 cup soy sauce
2 tablespoons lemon juice
1 medium onion, finely chopped
4 cloves garlic, crushed
1 teaspoon (or more) hot sauce
1 teaspoon salt
1/2 teaspoon black pepper
Combine and pour over cleaned chicken in ziplock bag and refridgerate over night.
I don't normally have canned beer around so I picked up a couple of these:
http://www.texaspitcrafters.com/images/fowlmouth.jpg
Much more stable then a can.
Yes, get one of the stand up wire stands that the beer can fits into or the container type as shown. (similar to mine) I've too many birds fall over early in the cooking process dumping my beer. It's not quite as bad of a problem later in the cooking phase when the skin has crusted over and the bird becomes stiffer. Try putting a piece of aluminum foil over the top of the bird the last half hour. It catches the releasing steam and drops in back onto the top of the bird making it moister. :thumbup:
racer2c
06-30-06, 09:06 PM
I suspect your problem are the ribs, not the rub. Most pork sold these days is "enhanced." (In other words, anywhere from 5-20% of the weight of the meat is a chemical solution that was injected into the meat.) Most times, the main ingredient in the solution (other than water) is salt. Add salt to an enhanced meat product, and you'll get something really, really salty.
Here's more on the process: http://www.virtualweberbullet.com/enhancedmeat.html
Most pork on the market today is enhanced, although you can find the unenhanced stuff. (Which you might want to brine.) I'm seeing more and more enhanced chicken when I do my grocery shopping, although most does not have additives.
I've also noticed that Super Target sells only enhanced beef, so read those labels carefully. I can understand "enhancing" animals that have had the fat bred out of them (like pork and chicken) but why you'd want to enhance a ribeye is beyond me. But, that's all you can get there.
That's an excellent point Joe. As a matter of fact I've been buying the enhanced ribs thinking they'll be juicier. I should have realized that it would be a heavy brine they are injecting.
It's worse than I thought.
http://www.davidmunson.com/beercanchicken/ongrill.jpg
:rofl:
Like I said, wouldn't want to offend the Skyline sensibilities of an Ohioan :)
Hey, I'm a Renaissance man of sorts....I like sushi, 2. :gomer:
Whitey C's and Skyline make fer a complete day! :D
Oh, and Go DEU!!!! :gomer:
-Kevin
Kahauna Dreamer
06-30-06, 10:12 PM
:confused: :confused: :confused: :confused:
extramundane
06-30-06, 11:12 PM
OK, you BBQ experts, question; why does everyone hate my dry rub (save the jokes ;))?
When I first started using a dry rub on my ribs I went with Alton Brown's basic rub. Everyone complained it was waaaaaaaay too salty. I adjusted, still too salty. Adjusted some more....still too salty. It got to the point where my brown sugar to salt ratio was reversed. My guess is two-fold, one, I use Kosher salt, so even small amounts can taste big if you bite into a piece, second, I think people are just so accustomed to commercial sauces that they complain about the "real deal". Commercial BBQ sauce is 95%sugar and people like sugar.
I ran into the same thing the first time I used AB's rub, and I've since adjusted to a very small amount of coarse sea salt. That said, the biggest improvement for me has come after a change of ingredients. (Anti-American leftist pinko commie talk follows :D ) We've started buying all our pork from an all-natural free-range hog farmer and it's made all the difference in the world. I even had some friends do a blind taste test just so I could be sure I wasn't fooling myself into thinking it was better meat. I'm not saying you need to buy similar meats to have good results, but it the lack of salt from processing seems to have helped me immensely.
'Course I'm taking Costco ribs to a cookout on Monday, so what do I know? :p
I hope thats a hula skirt, or else someone needs a trim.... :saywhat:
its like vintage porn.....
:laugh: :rofl: :laugh:
unfortunately, i've encountered complications, Pater's gas grill is short on volume, I'm going to have to find a tricky way to stuff a couple of birdies in there
devilmaster
07-01-06, 01:51 AM
I ran into the same thing the first time I used AB's rub, and I've since adjusted to a very small amount of coarse sea salt. That said, the biggest improvement for me has come after a change of ingredients.
I was kind of thinking the same thing. The one thing I have taken to heart from Alton is the constant comments about getting to know your butcher/fish monger/produce man etc....
Luckily, we have some great independent stores and a farmer's market that kicks the ass out of the megamarts.....
'Course I'm taking Costco ribs to a cookout on Monday, so what do I know? :p
Don't be so quick to knock the meats at Costco. I'm not sure about their pork, but their beef suppliers are required to supply their Choice beef from the top end of the scale. If that is not available, they are required to substitute usda prime for the same price.
They butcher everything on site, but also put some of the whole cuts in the refrigerator case. So, check the whole cuts to see what grade they are - if you spot USDA Prime, there's a pretty good chance that the rest of what is available is also Prime (at a much better price.)
In other words, you'll probably get better meats at Costco than your local supermarket. (As long as you don't have to freeze any of it.) Beware of the meats in stores that don't do their cutting on site, thats where you get into the nasty stuff. (I'm looking at you, Super Target.)
Try putting a piece of aluminum foil over the top of the bird the last half hour. It catches the releasing steam and drops in back onto the top of the bird making it moister. :thumbup:
I normally put some foil over the top for the last 30 minutes or so. Even though I have a pretty large gas grill, the reflected heat tends to burn the skin on the top if I don't. I also keep on hand some disposable pie tins to set the bird and holder in. Makes cleanup much easier.
oddlycalm
07-01-06, 06:10 PM
Do you use different flavored rubs when cooking large beef ribs vs baby back pork ribs?
Regarding the 321 method, is that using indirect heat? I have a CharGriller with the firebox. When I use just the firebox for indirect smoking my people complain that it's toooooo smokey (they're a picky bunch:)) Yes, pork and beef rubs are very different regardless of cut. Anytime I'm doing beef I include much more course ground pepper, ground coriander, ground cumin and some sort of powdered dry chiles, usually a combination of mostly New Mexico (mild) with a little African birds beak (hot), but a bit of cayenne works as well for the hot component. Occasionally I'll even use a bit of ground coffee in my beef rub and brewed coffee in my sauces when cooking beef. Worcestershire powder is another ingredient that works well with beef as is powdered mustard.
Yes, indirect heat on the 321 method. I cook indirect on most cooks over 30 minutes to avoid drying the food. Large terra cotta plant bases make good cheap round heat deflectors and unfinished square tile makes good cheap square ones. Both come in lots of sizes.
Many people are sensitive to too much smoke flavor and since women tend to have more taste buds, they feel the pain first. Make sure there is no bark on the wood if you are using chunks, as it can add a bitter flavor. No familiar with how your rig work but it sounds like dialing back the amount of wood would be in order. It takes very little smoke to flavor the food. Also, some woods like mesquite and hickory are much harsher than pecan or alder. Also, remember that cool food absorbs smoke like crazy and once the surface temperature is past 180 it absorbs almost none.
There is also a technical area that I hesitate to get into that has to do with harsh flavors from blue smoke from combustion in the presence of oxygen versus clear smoke from combustion free from oxygen. The short version is that one can use 1 & 2 quart cast iron lidded pots with 1/8" holes drilled in the bottom. Basically, you are making charcoal from the smoke wood. I'm way too lazy for all that, so I just dial back on the wood and/or use a wood that is less strong.
oc
Regarding the 321 method, is that using indirect heat? I have a CharGriller with the firebox. When I use just the firebox for indirect smoking my people complain that it's toooooo smokey (they're a picky bunch:))
Another possibility on the 'too much smoke' issue. Make sure you keep the exhaust vent open all the way. Try to control the heat with the intake vents.
extramundane
07-01-06, 09:30 PM
In other words, you'll probably get better meats at Costco than your local supermarket. (As long as you don't have to freeze any of it.) Beware of the meats in stores that don't do their cutting on site, thats where you get into the nasty stuff. (I'm looking at you, Super Target.)
I don't buy much beef at the market (we also get most of our beef direct from a farmer), but when I do, I'm lucky enough to have a local grocery chain that buys from local/regional farms and does all cutting onsite.
My brother was working as a meatcutter for Food Lion during "Bleachgate"; as a result, I've been extra paranoid about national chain supermarket meat for quite sometime. Thanks for the Costco heads-up :thumbup:
There is also a technical area that I hesitate to get into that has to do with harsh flavors from blue smoke from combustion in the presence of oxygen versus clear smoke from combustion free from oxygen. The short version is that one can use 1 & 2 quart cast iron lidded pots with 1/8" holes drilled in the bottom. Basically, you are making charcoal from the smoke wood. I'm way too lazy for all that, so I just dial back on the wood and/or use a wood that is less strong.
oc
:confused: if there's no oxygen what serves as the oxidizing agent?
anywho, cook out was a success, pater et mater were bitching at me all day for making too much food which no one would eat b/c all the relations are picky bastiges... but they were all sucking down my chicken, shrimp, and frijole y queso relleno like nothing else. The frijole y queso relleno was the huge hit w/ the elderly, my little cousins were loving the birds, which actually did fit in the grill but just barely.
Skin didn't come out as crispy as I had hoped, but the birds cooked too quickly on the outside so I put foil tents on them. Brined them overnight then used the rub Opposite Lock linked to. Tasted pretty good but my uncle who actually knows how to grill (unlike Pater & the rest of last night's company) was on holiday so my victory could only be enjoyed with clueless souls :(
For the shrimp I kept pouring cups of water on the hickory chips after the bacon grease would drip on them and light up so there was some excessive smoking, to say the least, only on the grill 8-10 mins, they picked up a nice smoky taste on the outside but juicy & lemony on the inside . :thumbup:
Oddly enough, I never had a chance to try the bbq beans, I made them then put them inside on the stove to keep warm and completely forgot about them. So I have a huge pot of beans to take back with me to Dallas, hahah
the only casualty was my Lab Charlie, no one was watching him when I went up to shower at the end of the night and apparently he tried to get into the grill and burnt his face. it's not bad, just a small area on the side of his face, but I should've kenneled him before I went inside :( :guiltydumbassdogowner:
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