Summertime Barbecue

[Mr. J]

With the weather improving by leaps and bounds, there's no doubt that lots of us are gonna fire up the grills and get our meats cooked to perfection. Myself, it'll be high time to make more barbecue sauce for friends and family around my neck of the woods. So straight to the point, what are your go tos for barbecue? Extra shoutouts to those that man the smokers low and slow. Happy grilling!

Your friend,
Mr. J

 

[masterpoonhunter]

Sure BBQ recipes, I'm in.

Buddy of mine is a friggin Pit Boss when it comes to Bar B Que and has been doing it for about 45 years so has some legacy experience. Has passed on some significant tips but a fav meal for the guys (recipe should be adjusted for # of guys):

- Smoke a small size brisket - aim for 13 or so hours if larger briskett, add another 90 mins if medium, up to 120 min more if relatively large
my buddy used a mix of apple and hickory chips for smoking material, I found that to be my favourite smoke flavour as well.
- On the grill, layout a spach cocked chicken, Lemon and Various herbs definitely with sage marinade, and half way through cooking add the remainder, brushing it on the bird. You want a few flareups through cooking. In this mix of meats etc, the lemon and sage base seems to fit best.
- Other half of the grill, prep x number of thick cut pork chops, hot sauce marinade, and your fav coating for a crust finish. I mix up a tomato based sauce with bits of jalapeno and its juice added. Or some store bought your call. Mine goes from "yeah that is hot up to What the Flying Fuck are you doing to us". But back to the pork chops, it just seems to my taste that adding a lot of hot spice to them just works. For a crust I mix salt, garlic and onion poweder and fresh cracked pepper, dipping one side, leave the other uncoated. Just looks better when you plate all this.
- Cole Slaw side, with a corn bread. Corn bread is one of those breads that can be made more savoury or more sweet. A perfect corn bread does not crumble and is neutral, so could go either way. I have Pitt Bosses recipe and if I share it he will kill me. Basic slaw here, cabbage, carrots, I add a few bits of dill pickles cut really fine, basic vinegar and mayo dressing.
- a relish for either the meats or as a jam for the corn bread. I make a killer Jalapeno laced Pineapple and honey relish.
- and since many of us like to make shredded brisket sandwiches, some really basic white bread buns.

Add adult beverages and voila, what has proven to be a pretty damn good guys get together ... snack. Oh and dessert, you know a box of Timmy Ho's donuts tends to disappear during these evenings.

MPH out.

 

[80watts]

BBQ rotissary..... A roast---- baited with olive oil, pepper and salt. Check online recipes for how long and what temp to cook at. Leave over night in fridge, take out and let go to room temperature then put in rotissary rod. Cooking time depends on temp and weight of roast. Always have a meat thermometer to measure the temperature of the roast...

https://www.bing.com/search?q=roast+beef+bbq+cooking+time&FORM=QSRE8

https://www.bing.com/search?q=roast...efig=6a191a4de1044bc397c0c75b2e93aabf&pc=W247

Next time I think I will inject rum or rye into the roast.

 

[thomasles]

Last few weeks I am contemplating on getting a pellet smoker. However, I’ve been making smoked beef and pork ribs on my Weber kettle. This weekend hope to make some pork belly burnt ends.

happy grilling, smoking etc

 

[PuntMeister]

Digg’in smoked pork belly on the Ninja Woodfire Grill.

Poke the fat cap like a crack-ho on payday; Cross-hatch and sensuously deep massage that flesh with all the good rub spices you love, tinfoil base and sides tight like yoga pants, smoke low then crank it up a bit until up to temp.

Only takes an hour or so to come out perfect. Crunch that miracle top crust. Mmmm. 😋

 

[Just4fun2]

What about one of you chefs throw a get together for your fellow Perbites, we'll BYOB. I'm sure there'll be many stories to share and fun times amongst the boys. 😁

 

[Larry's Torch]

Occasionally I'll toss a steak into the air-fryer and nuke a hand full of veggies.
Not exactly on par with some of these YouTube--esque grillings, but it gets the job done.

 

[80watts]

The best steak is fresh. A frozen steak has to be thawed overnight in fridge and then set to warm to room temperature before grilling.

Alot of the story of a good steak is preparation of the steam, seasoning. On the grill its temperature and grilling time to get the types of steak (rare, med-rare, medium, well done). Also depends on the thickness of the steak and whether you have bone in the steak.

Research online is under 2 hours. Look for what you want and what the people who you bbq with want. Plan accordingly...

 

[VinVan]

I’ve been messing with Sous Vide lately. Unless you’re doing industrial volumes of steak, I’m sure most Perb dudes can grill a decent rib-eye with a dry rub to a medium rare. What I find Sous Vide useful for for the home cook is for larger cuts of meat. Like a leg of lamb or a spatchcock chicken. Just set the time and temp and drop your cut into the bath. 130 F medium rare prime rib or leg of lamb; 150 perfect juicy chicken breast and thighs (try getting them even in a roast chicken) in a whole chicken. Just marinate in the bag, Sous vide for 6-8 hours, then finish on the grill on max heat to char. Perfect edge to edge pink with the lamb and prime rib. Juicy evenly cooked thighs and breast. So while your big chunk of meat is cooking to perfection, you can just chill with your guests without worrying, “is it under? Is it over?” (Is there a worse feeling than slicing into a $200 prime rib you slaved over all day and seeing medium or medium-well? 😭) Sous Vide is a game changer for real.