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Author Topic: BBQ Style  (Read 476410 times)

Offline bluesman

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Re: BBQ Style
« Reply #1410 on: July 05, 2011, 07:46:43 am »
Quote from: euge on July 04, 2011, 09:18:21 pm
Quote from: deepsouth on July 04, 2011, 03:33:33 pm
venison etc....




also did a couple slabs of baby backs.

Yum! I'm gonna have to try some avocados like that.
 
Here's a fattie explosion I did with thrice-cooked turkey, crispy bacon and cheese wrapped with hot breakfast sausage and a bacon weave.



I see the Holiday weekend was well spent.  ;)

Very nice Q gentlemen!  8)

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Ron Price

Offline corkybstewart

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Re: BBQ Style
« Reply #1411 on: July 05, 2011, 06:33:06 pm »
Damn Bluesman, that makes my pics look drab. ::)
Here's my chicken from my charcoal rotisserie, and my before and after brisket pictures.  I didn't get to take any of the sliced meat because of all the people shoving me to get to dinner.

http://www5.snapfish.com/snapfish/thumbnailshare/AlbumID=3962201026/a=5514006026_5514006026/otsc=SHR/otsi=SALBlink/COBRAND_NAME=snapfish/
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Offline bluesman

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Re: BBQ Style
« Reply #1412 on: July 05, 2011, 07:23:23 pm »
Quote from: corkybstewart on July 05, 2011, 06:33:06 pm
Damn Bluesman, that makes my pics look drab. ::)
Here's my chicken from my charcoal rotisserie, and my before and after brisket pictures.  I didn't get to take any of the sliced meat because of all the people shoving me to get to dinner.

http://www5.snapfish.com/snapfish/thumbnailshare/AlbumID=3962201026/a=5514006026_5514006026/otsc=SHR/otsi=SALBlink/COBRAND_NAME=snapfish/

Looks very tasty!

I love rotisserie chicken.  8)
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Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #1413 on: July 09, 2011, 08:49:55 pm »
The order of the day was Babyback Ribs. I smoked three racks and split them. I used a 2-1-1 schedule @ 225 on the WSM. I used a blend of Hickory, Apple and Oak.

2 hr direct
1 hr foiled
1 hr direct

Cooled by covering with foil for 1 hour and served. They were very tender but didn't fall off the bone, This was an excellent smoke.

After 1 hr in the foil I covered with a homemade BBQ sauce



Just off the smoker



Sliced to show smoke layer



My brew dawgs getting hungry!  :D

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Ron Price

Offline redbeerman

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Re: BBQ Style
« Reply #1414 on: July 11, 2011, 10:33:28 am »
Nice job on the ribs, Ron!  Pups look happy too!
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Jim

Offline bluesman

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Re: BBQ Style
« Reply #1415 on: July 11, 2011, 10:55:48 am »
Quote from: redbeerman on July 11, 2011, 10:33:28 am
Nice job on the ribs, Ron!  Pups look happy too!

Why thank you sir.

I want to smoke some salmon, but it is so damned expensive.

What kind of fish do folks like to smoke? Reasonably priced that is...
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Ron Price

Offline brewmichigan

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Re: BBQ Style
« Reply #1416 on: July 11, 2011, 11:08:23 am »
I smoked some rainbow trout once, very nice, has a similar flesh to salmon.
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Mike --- Flint, Michigan

Offline bluesman

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Re: BBQ Style
« Reply #1417 on: July 11, 2011, 11:21:07 am »
Quote from: brewmichigan on July 11, 2011, 11:08:23 am
I smoked some rainbow trout once, very nice, has a similar flesh to salmon.

Nice.

Never had it smoked but it even sounds like a good candidate.
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Ron Price

Offline hamiltont

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Re: BBQ Style
« Reply #1418 on: July 11, 2011, 11:34:39 am »
Last Sunday was the maiden voyage for the Disc WOK. I bought a new Harrowing Disc a few weeks back & the neighbor welded the hole shut & added a couple horseshoe handles. Then last Friday I happened across a yard sale with a Disc WOK and Cooker/Burner. So now I have 2 Discs & a Cooker... Here a a few Pics of the WOK in action.  Cheers!!!

The WOK & Cooker:



Jimmy Dean Sausage:


Potatoes:


Everything together with scrambled eggs:


Almost forgot to take a Pic of the plate. The 505 Green Chiles were a nice addition...


Thanks for Looking!!  Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline tschmidlin

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Re: BBQ Style
« Reply #1419 on: July 11, 2011, 11:41:23 am »
Quote from: bluesman on July 11, 2011, 10:55:48 am
Quote from: redbeerman on July 11, 2011, 10:33:28 am
Nice job on the ribs, Ron!  Pups look happy too!

Why thank you sir.

I want to smoke some salmon, but it is so damned expensive.

What kind of fish do folks like to smoke? Reasonably priced that is...
Salmon! ;D

I haven't yet, but I'll also smoke some kind of white fish.  We used to get smoked whiting all of the time when I was a kid in NJ, but we don't get it out here.  I haven't looked for a substitute yet, but I'll find one.  You could get some whiting Ron, or go to the fish market and see what they sell smoked.  Then smoke some yourself. :)
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Tom Schmidlin

Offline bluesman

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Re: BBQ Style
« Reply #1420 on: July 11, 2011, 11:53:23 am »
Quote from: tschmidlin on July 11, 2011, 11:41:23 am
Quote from: bluesman on July 11, 2011, 10:55:48 am
Quote from: redbeerman on July 11, 2011, 10:33:28 am
Nice job on the ribs, Ron!  Pups look happy too!

Why thank you sir.

I want to smoke some salmon, but it is so damned expensive.

What kind of fish do folks like to smoke? Reasonably priced that is...
Salmon! ;D

I haven't yet, but I'll also smoke some kind of white fish.  We used to get smoked whiting all of the time when I was a kid in NJ, but we don't get it out here.  I haven't looked for a substitute yet, but I'll find one.  You could get some whiting Ron, or go to the fish market and see what they sell smoked.  Then smoke some yourself. :)

Yes. I think I'll head up to the Reading Terminal Market in Philly and pick up some fresh Whiting or Trout...heck if the price is right, I might pick up some Salmon as well.  :)
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Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #1421 on: July 11, 2011, 11:54:19 am »
Quote from: hamiltont on July 11, 2011, 11:34:39 am
Last Sunday was the maiden voyage for the Disc WOK. I bought a new Harrowing Disc a few weeks back & the neighbor welded the hole shut & added a couple horseshoe handles. Then last Friday I happened across a yard sale with a Disc WOK and Cooker/Burner. So now I have 2 Discs & a Cooker... Here a a few Pics of the WOK in action.  Cheers!!!

The WOK & Cooker:


Thanks for Looking!!  Cheers!!!

WOW!

Nice addition.  :)
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Ron Price

Offline phillamb168

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Re: BBQ Style
« Reply #1422 on: July 12, 2011, 07:21:51 am »
Hey Puna, heard of this?
http://www.seriouseats.com/recipes/2011/07/grilling-huli-huli-chicken-recipe.html
Huli Huli chicken. Comes from your neck of the woods. Ever tried it? I think it might be in the lead for 'thing I'm grilling this weekend.'
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Offline punatic

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Re: BBQ Style
« Reply #1423 on: July 12, 2011, 11:41:31 am »
Quote from: phillamb168 on July 12, 2011, 07:21:51 am
Hey Puna, heard of this?
http://www.seriouseats.com/recipes/2011/07/grilling-huli-huli-chicken-recipe.html
Huli Huli chicken. Comes from your neck of the woods. Ever tried it? I think it might be in the lead for 'thing I'm grilling this weekend.'

There is a guy who sells huli huli chicken from a BBQ trailer on the side of the road to my home.  He's there Tuesdays and Fridays.  Huli huli means turn turn.  His trailer is a flat bed with 8" sides and a tall roof overhead.  It has 5 rotisseries on it, 8 birds to a spit.  He cooks over a kiawe wood (Hawaiian mesquite) fire.  It is the best BBQ chicken I know of.  He reloads the rotisseries twice, and sells out every time. 

The secret is in the marinating.  He won't give me his marinade recipe.  I've tried to emulate it, but I can't quite get it right.  There are a lot of huli huli recipes around; his has something different. 

At $10 a bird it's just too easy to stop and pick up a couple for dinner.  They average about 4 pounds per bird precooked weight.  They are juicy and the meat falls off of the bone.  He offers homemade sauces on the side.  Sometimes I use them.  Mostly I like the chicken straight up.

Ah yes, it's Tuesday... I see a six-pack of Torpedo and huli huli chicken for pau hana (work is done) this evening.  Definetly one of the good things about living in Hawaii!
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Offline phillamb168

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Re: BBQ Style
« Reply #1424 on: July 13, 2011, 02:27:51 am »
That sounds awesome Carl - take some photos of the stand next time you go!
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