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Mariah
 Posted:
Sun Jul 23, 2006 8:28 am |
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The BBQ Pit
Whether you like charcoal or gas, dry rub or sauce, nothing says summer like the first BBQ of the year. It's the time of year that a guy's thoughts turn to the great american pastime "BBQ".
Okay, all you outdoor chefs, step up to the grill and tell us how you get that smokey flavor. What's your favorite dish? What's the secert to that BBQ they will remember for years to come?
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Joined: 24 Mar 2006
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| likestoflap-lol
Posted:
Sun Jul 23, 2006 6:08 pm |
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Re: The BBQ Pit
| Mariah wrote: | Whether you like charcoal or gas, dry rub or sauce, nothing says summer like the first BBQ of the year. It's the time of year that a guy's thoughts turn to the great american pastime "BBQ".
Okay, all you outdoor chefs, step up to the grill and tell us how you get that smokey flavor. What's your favorite dish? What's the secert to that BBQ they will remember for years to come?
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i love shish ka bobs on grill. take steak. pork , chicken and cube it. mix soysauce, some oil., some sugur lemonjuice,.chinese 5 spice and garlic powder--fresh mushrooms. onion slices, green peppers. mix all in the soy mix with the oil, sugur . spices ---i do not measure ==then marinate overnite and bbq-yummy you can add tomatoes too before grilling to kabobs.
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** Banned **
Joined: 24 Mar 2006
Posts: 2433
Location: at the mall buying purple sandals to meet clients -oh my~!
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| Mariah
Posted:
Tue Jul 25, 2006 7:43 am |
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My family loves corn on the cob. We have two different ways of cooking corn on the barbie. The first is for fresh corn. Peel back the husk and remove all the silk (som people call it hair) and put the husk. We heat up charcoal for the travel Webber grill. Lay the corn directly on the hot coals. turn corn frequently till done. Takes about 10- 20 mins. The corn will have a roasted nutty taste.
The second I use on frozen ears of corn. Take squares aluminum foil. Place in ears of corn ( I do only three per square. Place butter and seaoning on corn. I usually make about three different "flavors". One is just salt and pepper. Second is galric salt and the third is salt, pepper and parsely( dried). Wrap up well and put on bbq grill. cook for about 10-20 mins turning a couple of times. I like to roll the ear a couple of times in the melted butter before serving.
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Joined: 24 Mar 2006
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| KLeigh
Posted:
Tue Jul 25, 2006 4:33 pm |
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My husband is a really good BBQ chef! We grill at least 4xper week in the summer. Here are a couple of his favorites (mine too anytime he's cooking).
Cedar Planked Salmon
6 salmon filets, about 7 oz.
Salt-Sugar rub:
1/2 C. brown sugar
2 T. kosher salt
1/4 C. paprika
1 t. coarsly ground black pepper
2 T. chopped fresh thyme
Rub each filet with 1-2 T rub. Set on a cedar plank that has been soaked in water at least 30 min. Grill over gas or coals until opaque in the center.
The rub keeps well in the frig if you're doing less than 6 filets.
Grilled Porterhouse with Fra Diavolo Sauce
2 porterhouse steaks, about 16 oz. each
Sauce:
3 T. olive oil
1 onion, finely chopped
4 cloves crushed garlic
1 T. crushed red pepper flakes
3 C. canned plum tomatoes, pureed
1/4 C. dark brown sugar
2 T. white wine vinegar
1 t. honey
salt and pepper
Heat oil in a saucepan, add onion,garlic, and cook until soft. Add repper flakes and cook for 1 min. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25-30 min.
Season steaks on both sides with salt and papper. Grill 5-6 min per side, or to your liking. Brush with sauce the last few minutes. Remove to platter and brush with more sauce. Cover and let stand a five minutes, then carve.
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Joined: 23 Mar 2006
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| Mariah
Posted:
Tue Jul 25, 2006 9:06 pm |
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For those who perfer their meat well done I have a secert for a juicy steak. The secert is turning frequently. As soon as you see the meat juices on top you turn the steak. That will force the juices back through the meat. Do this till there is no blood in the meat juices. Make sure to let your meat rest to retain the juices in the meat.
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Joined: 24 Mar 2006
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| sandraK
Posted:
Wed Jul 26, 2006 8:59 am |
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Jack Daniel's Barbecue Sauce
Slather this sauce on during the last five minutes of cooking - just long enough for the sugar to caramelize and brown.
1 cup Jack Daniel's Tennessee Whiskey
1 cup ketchup
1 cup cider vinegar
1 cup brown sugar
1/2 cup finely chopped onion
2 tablespoons Worcestershire® sauce
2 tablespoons hot pepper sauce
Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened. Makes about 2 1/2 cups.
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Boat Drink Room Hostess
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| sandraK
Posted:
Wed Jul 26, 2006 9:09 am |
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Caribbean BBQ sauce
1 teaspoon vegetable oil
3 slices bacon, diced
1 medium onion, finely chopped
1 cup tomato sauce
1/2 cup black rum
1 lemon, juiced
1/3 cup brown sugar
1 dash chili sauce
Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.
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| sandraK
Posted:
Wed Jul 26, 2006 9:17 am |
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Jim Beam BBQ Sauce
1/2 onion, minced
4 cloves garlic, minced
3/4 cup JIM Beam.. Kentucky bourbon 
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste
DIRECTIONS:
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
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| sandraK
Posted:
Wed Jul 26, 2006 9:38 am |
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Barbecue Goat with Curry
1 Goat; around 25 pounds,
-quartered ..have the butcher do this!!
CURRY PASTE
4 med Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn
CURRY MOP
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.
Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.
If you plan to baste the meat...mix together the mop ingredients in a
saucepan and warm the liquid over low heat.
Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.
When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with...
your favorite barbecue sauce 
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Boat Drink Room Hostess
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| fried
Posted:
Wed Jul 26, 2006 11:44 pm |
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SandraK, I want to eat at your house.
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Joined: 23 Mar 2006
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| Mariah
Posted:
Sun Jul 30, 2006 7:04 am |
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I am so looking forward to tonites dinner. I bought country pork strips Friday. As soon as I got home, I I started my part that is to season both sides with garlic power. After they sat over nite and most of the day. Hubby made up his bbq sauce to marinate the meat in it over night(leaving on piece out for my salad tomorrow). Today he will slow cook them on the barbie and will baste them with more of his sauce.
I use the garlic power trick on beef too, especially steaks. It really brings out the flavor of the meat.
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| Fashionista
Posted:
Thu Aug 03, 2006 4:05 pm |
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Re: The BBQ Pit
I am looking for a good recipe for BBQ Pork Spareribs  
 in advance.
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Homeland Security - Refugee Staff
Joined: 23 Mar 2006
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Location: REFSTAGON
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| KLeigh
Posted:
Thu Aug 03, 2006 6:20 pm |
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Re: The BBQ Pit
| Fashionista wrote: | I am looking for a good recipe for BBQ Pork Spareribs
in advance. |
Hi Fashionista! How ya been? I think that any of the BBQ sauces that Sandra posted above would be good on pork ribs. We just grill em and slather on Sweet Baby Rays sauce at the end and serve with extra sauce. mmm...mmm.
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| Fashionista
Posted:
Thu Aug 03, 2006 6:29 pm |
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Re: The BBQ Pit
| KLeigh wrote: | | Fashionista wrote: | I am looking for a good recipe for BBQ Pork Spareribs
in advance. |
Hi Fashionista! How ya been? I think that any of the BBQ sauces that Sandra posted above would be good on pork ribs. We just grill em and slather on Sweet Baby Rays sauce at the end and serve with extra sauce. mmm...mmm. |
 Kleigh!
I am doing well! How about u?
Hubby loves to
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| KLeigh
Posted:
Thu Aug 03, 2006 6:41 pm |
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I'm good enjoying the summer. My hubby loves it too! He's so cute heading out the backdoor with a platter of meat and his tongs. He is so obsessed with BBQ he's even taken pictures of meat. ha-ha!
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| Fashionista
Posted:
Fri Aug 04, 2006 1:53 pm |
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Kleigh ~ Other than grilling are u familiar with another way to prepare Pork Spareribs???. We have friends that "steam" them first and then BBQ them and others that do the opposite BBQ first and steam second.
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| KLeigh
Posted:
Fri Aug 04, 2006 2:47 pm |
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He has steamed reg. pork ribs before grilling them, it makes em really fall off the bone tender. We usually do baby backs and then he just grills them and puts them on indirect heat to finish or puts them in the smoker for hours.
If your hubby (or anyone) knows how to do a good beef brisket could you pass the secret on. I think that's the only cut of meat he hasn't been able to master. I don't think he smokes it long enough.... I've read up to 10 hrs.
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| Fashionista
Posted:
Fri Aug 04, 2006 4:30 pm |
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again Kleigh 
We are boring  We BBQ the same things over and over.
Huge Prawn fans, Fish (Ahi Tuna, Salmon or Halibut), Chicken or FM.
If we get adventurous I now know who to have on speed dial.
ETA: How long should u steam them???
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| KLeigh
Posted:
Fri Aug 04, 2006 5:39 pm |
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Anytime Fashionista!.....after all you have given me fashion advice.
Steam about 45min-1hr. until tender but not falling from the bone.
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| Fashionista
Posted:
Fri Aug 04, 2006 6:00 pm |
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| KLeigh wrote: | Anytime Fashionista!.....after all you have given me fashion advice.
Steam about 45min-1hr. until tender but not falling from the bone. |
Kleigh ~
Have u seen The Devil wears Prada in the theater yet???   
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| KLeigh
Posted:
Sat Aug 05, 2006 9:51 am |
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I haven't seen it! Did you love it? I did smile when I saw it as your avatar.
Hey, if you guys like shrimp on the barbie try this:
equal parts peanut oil and lime juice
chopped garlic
chopped cilantro
chile powder
brush on shrimp skewers and grill.
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| SavannahStar
Posted:
Sat Aug 05, 2006 11:20 am |
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| KLeigh wrote: | I haven't seen it! Did you love it? I did smile when I saw it as your avatar.
Hey, if you guys like shrimp on the barbie try this:
equal parts peanut oil and lime juice
chopped garlic
chopped cilantro
chile powder
brush on shrimp skewers and grill. |
Mmmmmmmmmmmmmmm, now that sounds absolutely delightful! We haven't made shrimp on the grill, mainly because my dear son doesn't care for shrimp that mcuh. I will definitely try it though. Thanks for that!
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**SuperStar**
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Location: Midnight in the Garden of Good and Evil
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| sandraK
Posted:
Sat Aug 05, 2006 3:57 pm |
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| SavannahStar wrote: | | KLeigh wrote: | I haven't seen it! Did you love it? I did smile when I saw it as your avatar.
Hey, if you guys like shrimp on the barbie try this:
equal parts peanut oil and lime juice
chopped garlic
chopped cilantro
chile powder
brush on shrimp skewers and grill. |
Mmmmmmmmmmmmmmm, now that sounds absolutely delightful! We haven't made shrimp on the grill, mainly because my dear son doesn't care for shrimp that mcuh. I will definitely try it though. Thanks for that! |
SS ,years ago when they were building the new 7 mile bridge in the Keys,my Dad got a BBQ Grill from A fella that worked on it..as a small park was near.. we Still use it!!
It's sure ugly, but works like a Champ!!
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Boat Drink Room Hostess
Joined: 24 Mar 2006
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| Fashionista
Posted:
Sat Aug 05, 2006 4:08 pm |
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| KLeigh wrote: | I haven't seen it! Did you love it? I did smile when I saw it as your avatar.
Hey, if you guys like shrimp on the barbie try this:
equal parts peanut oil and lime juice
chopped garlic
chopped cilantro
chile powder
brush on shrimp skewers and grill. |
Kleigh ~ Yes, I did it. I wanted to stay for a second showing 
We Prawns.
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| Linny1125
Posted:
Sat Aug 05, 2006 10:17 pm |
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| Mariah wrote: | My family loves corn on the cob. We have two different ways of cooking corn on the barbie. The first is for fresh corn. Peel back the husk and remove all the silk (som people call it hair) and put the husk. We heat up charcoal for the travel Webber grill. Lay the corn directly on the hot coals. turn corn frequently till done. Takes about 10- 20 mins. The corn will have a roasted nutty taste.
The second I use on frozen ears of corn. Take squares aluminum foil. Place in ears of corn ( I do only three per square. Place butter and seaoning on corn. I usually make about three different "flavors". One is just salt and pepper. Second is galric salt and the third is salt, pepper and parsely( dried). Wrap up well and put on bbq grill. cook for about 10-20 mins turning a couple of times. I like to roll the ear a couple of times in the melted butter before serving. |
Tip on buttering hot corn: Slather a bunch of real butter with or without preferred spices. Try parmesan, garlic, salt, pepper, mayonnaise, seasoned salt, OR lemon pepper, on a slice of bread. Then roll the hot cob through the bread to season evenly. Discard the bread, or fight the person sitting next to you for it.
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Cleeking On Ploberdees
Joined: 23 Mar 2006
Posts: 943
Location: Texas
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