Membership questions? Log in issues? Email info@brewersassociation.org

« previous next »
Pages: 1 ... 60 61 [62] 63 64 ... 160   Go Down

Author Topic: BBQ Style  (Read 476849 times)

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #915 on: January 23, 2011, 03:06:21 pm »
Quote from: euge on January 23, 2011, 11:18:47 am
I find myself looking at the grills more than the food. Is that wrong? Is something wrong with me? :-\

Great looking tenderloin there DS. Instead of Beef Wellington you have Pancho Villa! And I'm partial to asparagus. But they haven't seen the Egg yet. Do you blanch them first?


pancho villa!  i like that.

olive oil, salt and pepper and on the grill.  they are so good that way.  simple yet delicious.
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #916 on: January 23, 2011, 03:08:01 pm »
Quote from: bluesman on January 23, 2011, 11:24:27 am
What temp did you pull the loin from the grill deepsouth?

Great looking Q as usual.  8)

crazy thing was, i checked near the smaller end, from the side and got a read of 170 and freaked out and pulled it off and it was cooked perfectly rather than undercooked.  i'm going to guess i must have been 140-150 (?).
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #917 on: January 23, 2011, 06:24:15 pm »
In other words things were getting hot so you pulled your pork off?

My daughter thinks Im funny. She is two.
Logged
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #918 on: January 23, 2011, 07:36:06 pm »
boneless leg of lamb seasoned with garlic and olive oil, salt and pepper.  seared it and then roasted it at 350......















thanks for looking!
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #919 on: January 23, 2011, 07:36:42 pm »
Quote from: capozzoli on January 23, 2011, 06:24:15 pm
In other words things were getting hot so you pulled your pork off?

My daughter thinks Im funny. She is two.

exactry!!!
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1429
Re: BBQ Style
« Reply #920 on: January 23, 2011, 07:43:38 pm »
So, I grilled some hanger steaks tonight. Basically turns out like the best skirt steak you've ever had.
I had no clue what I was doing, cleaning it was a byotch - the silvery vein running down the middle is some work.
I got it good, ended up with two tenderloin looking things. I double butterflied it, flat and thin like a skirt steak.
Next time I will grill it as a tenderloin and slice it like a london broil. Montreal seasoning, lump, mesquite.

So, being my first time - it was ugly. Not picture worthy, but definitely tasty.
Logged
The moral majority, is neither.

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #921 on: February 07, 2011, 07:29:20 am »
i cooked a few things this superbowl weekend......



that phatty was (50/50) beef and pork, stuffed with blue cheese, seasoned with salt and pepper and simply marvelous season all and wrapped in a bacon weave (my first one).  i smoked it over royal oak and applewood chips....



the wings were seasoned with salt and pepper, simply marvelous spicy apple and dizzy pig tsunami spin and ragin' river and smoked over royal oak and applewood chips....



the kabobs were steak, shrimp, squash, zuccini, baby portabllos and yellow bell peppers, seasoned with simply marvelous season all, salt and pepper and some dizzy pig shakin' the tree































































thanks for looking!!!

Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #922 on: February 07, 2011, 07:42:01 am »
Fancy looking Q!

I grilled some chicken breasts marinated in mojo crillo on Saturday. We had a Southwestern grilled chicken salad.

Sorry...no pics.
Logged
Ron Price

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #923 on: February 13, 2011, 06:52:28 pm »
i attended a 90th birthday party for my grandmother today, so the pasta was not homemade.....

i halved some garlic cloves and roasted them.  no pics of this....

i sauted in a pan in olive oil, onions, bacon, roasted garlic, anchovies & capers...



grilled some corn.....



grilled the shrimp.....







added shrimp to the pan.....



added panna and a bit of milk......







made some roasted garlic bread on the grill.....




and earlier today, i made zippylip's peanut butter cup.....






and i'm stuffed.



thanks for looking!
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #924 on: February 13, 2011, 08:12:06 pm »
Fine looking Q as usual!

I made some chicken wings on the grill direct with a generous dusting of Dizzy Dust last night. I am really starting to take a liking to wings on the grill. I used the Weber kettle with one chimney of hardwood charcoal briquettes evenly spread across the kettle grate. The Dizzy Dust was the secret.

Wings along with my house IPA was a winner!
Logged
Ron Price

Offline euge

  • I must live here
  • **********
  • Posts: 8017
  • Ego ceruisam ad bibere cervisiam
Re: BBQ Style
« Reply #925 on: February 14, 2011, 11:32:44 am »
Very fine shrimp dish! I hope grandma enjoyed it!

Do you ever have a problem with the shrimp falling through the grate?
Logged
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #926 on: February 14, 2011, 01:05:34 pm »
Quote from: euge on February 14, 2011, 11:32:44 am
Very fine shrimp dish! I hope grandma enjoyed it!

Do you ever have a problem with the shrimp falling through the grate?

thanks!  grandma didn't come over, but i'm sure she would have dug it!

so far, so good.  i've probably lost less than a half dozen shrimp and i've probably grilled 20 lbs since shrimp season started.  i lost the smallest shrimp last night.
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #927 on: February 14, 2011, 01:06:09 pm »
Quote from: bluesman on February 13, 2011, 08:12:06 pm
Fine looking Q as usual!

I made some chicken wings on the grill direct with a generous dusting of Dizzy Dust last night. I am really starting to take a liking to wings on the grill. I used the Weber kettle with one chimney of hardwood charcoal briquettes evenly spread across the kettle grate. The Dizzy Dust was the secret.

Wings along with my house IPA was a winner!


thanks.  i'll have some wings and a hb ipa please!!!  i love the dp seasonings!
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline tumarkin

  • Brewmaster
  • *****
  • Posts: 666
Re: BBQ Style
« Reply #928 on: February 14, 2011, 01:09:43 pm »
re shrimp (or other small stuff) falling through the grill.... get a stainless grilling basket!!! they come in a variety of shapes & sizes. great invention for grilling anything small - shrimp, scallops, veggies. makes great grilled potatoes - cut em into cubes, toss 'em with a little olive oil and put 'em in the basket at the side of your grill. fine eating.

Logged
Mark Tumarkin
Hogtown Brewers
Gainesville, FL

Offline corkybstewart

  • Senior Brewmaster
  • ******
  • Posts: 1368
Re: BBQ Style
« Reply #929 on: February 14, 2011, 10:28:41 pm »
Here are some pics of recent efforts, my wife thinks I'm a lunatic taking pictures of food so you'll never se a photo of the finished product
tonight was garlic/rosemary coated boneless leg of lamb:


Ribs and taters a couple of weeks ago:



Chicken breasts and bacon for grilled chicken salad:
Logged
Life is wonderful in sunny White Signal New Mexico
Pages: 1 ... 60 61 [62] 63 64 ... 160   Go Up
« previous next »