Who else barbecuing today?

[SandEagle]

i am. this is the 3rd time ever in my entire pathetic life that i am barbecuing. i must say, it is pretty enjoyable. i always had others do it for me, but not anymore! tastes better when I make it. mm mmm mmmmm.

 

[TheVrolok]

I just barbecued for lunch, probably going to barbecue for dinner as well.

 

[Fritzo]

Reservations at a 4 star steakhouse. Sorry.

 

[BoomerD]

Hell, we barbeque (cook on a gas Weber grill) at least 3-4 times every week...winter, spring, summer, and fall.

 

[HAL9000]

Haven't had a BBQ in years...

 

[Gintaras]

Stewed pheasant stuffed with a black caviar here....

 

[SandEagle]

Hell, we barbeque (cook on a gas Weber grill) at least 3-4 times every week...winter, spring, summer, and fall.

none of that gas stuff...i'm talking kingsford bbq charcoal....mesquite.

 

[MotionMan]

i am. this is the 3rd time ever in my entire pathetic life that i am barbecuing. i must say, it is pretty enjoyable. i always had others do it for me, but not anymore! tastes better when I make it. mm mmm mmmmm.

"A man's got to know his limitations."
--- Det. Harry Callahan

I suck at BBQing (unless you like everything crispy/well done), so I try to avoid doing it. (though I occasionally get roped into it). However, thank goodness for all involved, we are going to my bro-in-law's tonight and he is doing the BBQing. He is a VERY good BBQer.

MotionMan

 

[gophins72]

i am. this is the 3rd time ever in my entire pathetic life that i am barbecuing. i must say, it is pretty enjoyable. i always had others do it for me, but not anymore! tastes better when I make it. mm mmm mmmmm.

good attitude to take, barbecuing is a right that every man should not self deny.

 

[Gibsons]

Gonna start the fire in just a few minutes.

 

[Paul98]

Though I haven't had a chance to BBQ this year, I have done a ton of grilling this year. Thinking about barbecuing tomorrow or wednesday, just haven't had the time to put into the slow clooking/smoking yet. Some BBQ chicken or ribs sound damn good

 

[Paul98]

Seems that most of you are talking about grilling rather than barbecue.

 

[Gibsons]

Seems that most of you are talking about grilling rather than barbecue.

Speaking just for me, this is true.

 

[CaptnKirk]

On Friday I received my new 18.5" Weber Smokey Mountain toy.

Put it together Friday Evening - Fit and assembly was neary perfect, less than an hour from open the box to completed.

Lit it off with a chimmey at noon, and the coals in the container were ready in 20 minutes.
Spread them over the 'Pre-Load' of a full charcoal hoop. (Minion Method)

Last night I split 2 sets of Baby-Back Pork ribs, brushed them with an Apricot Glaze (Similar to Duck Sauce)
and sprinkled heavely with Stubb's Rub. (Beef, Pork, Poultry)
Did the same to a whole 5 1/2 Lb. Chicken.

Overnighted them in the fridge.

Placed the ribs on a Rib-Rack at Noon, and let the Smoker sabilize to 218* F, and set the Ribs on the lower shelf,
& added 2 medium chunks of Dry Hickory for smoke.

At 2 PM stood the chicken on a Beer Can and chicken stand-up rack, let it stand to take the chill off.

At 2:30 stirred the coals, added 2 medium chunks of water-soaked hickory, & placed the
Chicken on the upper rack.
(Ribs look yummy - I prefer dry ribs, cooked all the spices in, don't add any sauce)

4:30 - stir the coals, add 2 small chunks of dry hickory, basted the chicken with Apple Juice.

Check temperature - it's at 235*F, still smoking.

5:00 PM temperature check - it's at 217* F
Time for another Margerita.

Asombroso with Bone Daddy, float of Cointreau - on the rocks.

1 hour to go.

 

[Paladin3]

There is something about fire and meat (and maybe an ear of corn and a potato) that make me feel all warm inside.

 

[MtnMan]

To BBQ is to slow cook at 225 degrees, with indirect heat and moist smoke from fruit or nut wood.

To cook over direct heat on a grill, charcoal or gas, isn't BBQ, but grilling. I also grill 3 - 4 times a week. I smoke (bbq) once or twice a month, weather permitting. It's it too cold, you can't keep the temperature in the 225 - 250 range.

 

[Fingolfin269]

No bbq for me today but I did grill yesterday.

 

[cKGunslinger]

/salute CaptnKirk

 

[Fingolfin269]

On Friday I received my new 18.5" Weber Smokey Mountain toy.

Nice. My grilling yesterday was on my new 18.5" Weber kettle!

 

[zinfamous]

are any of you actually BBQing or are you just grilling? shame...


i was going to BBQ--had the smoker ready to go and my pork shoulder out of the brine this morning, but my damn hot plate was busted.

so I had to ditch the smoker and toss in the oven at ~270. going on 6 hours now.

 

[zinfamous]

To BBQ is to slow cook at 225 degrees, with indirect heat and moist smoke from fruit or nut wood.

To cook over direct heat on a grill, charcoal or gas, isn't BBQ, but grilling. I also grill 3 - 4 times a week. I smoke (bbq) once or twice a month, weather permitting. It's it too cold, you can't keep the temperature in the 225 - 250 range.

Will you marry me?

 

[zinfamous]

"A man's got to know his limitations."
--- Det. Harry Callahan

I suck at BBQing (unless you like everything crispy/well done), so I try to avoid doing it. (though I occasionally get roped into it). However, thank goodness for all involved, we are going to my bro-in-law's tonight and he is doing the BBQing. He is a VERY good BBQer.

MotionMan

If grilling, and when all else fails, just toss some soaked wood chips onto the coals when they are ready to go. very tough to overcook when you are bathing your meat in moist, hot, smokey goodness.

Coals and wood on one side of the grill, meat on the other. yummy.

 

[sjwaste]

To BBQ is to slow cook at 225 degrees, with indirect heat and moist smoke from fruit or nut wood.

To cook over direct heat on a grill, charcoal or gas, isn't BBQ, but grilling. I also grill 3 - 4 times a week. I smoke (bbq) once or twice a month, weather permitting. It's it too cold, you can't keep the temperature in the 225 - 250 range.

You are correct, but pedantic. Everyone knew what the OP meant.

 

[sjwaste]

I grilled two hanger steaks today. I vac-marinated them for about an hour with a mix of veg oil, rosemary, (fake, heh) balsamic vinegar, salt, pepper, and cocoa powder. They are now on the counter resting.

Serving with rosemary-parmesan potatoes. Boiled up some baby yukons and then just browned them in some butter with a touch of garlic. Added rosemary and parmesan cheese and just letting them sit. If I had some extra virgin olive oil on hand, I'd use it, but I apparently ran out the last time I cooked. Too bad.

 

[zinfamous]

You are correct, but pedantic. Everyone knew what the OP meant.

which is why they must be informed. Because they thought the equally wrong thing that the OP suggested.