The BBQ Thread

Tandoori rack of lamb tonight, spicy tomato sauce with spices, basmati, onion naan, cilantro chutney 😋

From a restaurant :(

I live in a very nice apartment complex but I cannot have a smoker on the patio. They have gas grills by the pool but then again I'm only cooking for myself. It makes it kind of difficult
 
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Boone said:
I picked up a fun little USMC- inspired cookbook a number of years ago…

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Most of the ‘recipes’ aren’t inspiring, but one of them, from ‘Disco’ is a really great steak marinade, especially if you like a little spicy heat. I'll often just sub in a couple of splashes of OJ for the orange zest which works well. If you decide to try it, I recommend doing it the night before so the flavors really have a chance to infuse.


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I ordered some ribeyes from Snake River for Brother Om and I to grill on Saturday night. Going to do them 'Disco-style'. Already have the marinade ready and will throw steaks in for 24 hours today. Mmmmm. I know some are 'anti-marinade' but I'm not one of them. This is one of my favorites.
 
For anyone looking for a travel smoker, this is the Traeger tailgater. The legs fold up so that I can fit it into my RV.

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Ashburn Dave said:
We've started wrapping our corn in foil with EVOO, salt and pepper. But we'll have to try some grated feta.
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I’m late to the party on this, but a switch up for corn is a mix of salt and chili powder, and then dip a lime wedge in it and then rub on the corn. It’s a very Indian street food type of preparation.

the sweetness of the corn, saltiness of, well, salt, acidity of the lime and heat of the chili powder all make a wonderful combination.
 
To add to the corn thing, I also like my corn slathered in butter. 1 part corn to 1 part butter would work for me. :)
 
Boone said:
Really good corn has got to be one of the best food options on the planet.
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Ironically, my daughter’s school used corn to teach about genetics and she developed a hatred of all things corn and started ranting and raving about corn on a fairly regular basis. But she still ate it willingly….
 
My go to corn is lots of butter than kosher salt and black pepper...and a toothpick! Lol
 
Ftr, corn has absolutely no nutritional value.

Just sayin'.

(But it is damn good!!!)
 
Did Duroc St Louis ribs on the offset yesterday. Sauce on the side.

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Voice_of_Reason said:
I know it’s sacrilege, I don’t care for old bay.
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I can see that. Old Bay and steamed crabs is a match made in heaven. Old Bay in a low country boil is very nice. But it's such an overpowering spice combination that it sort of overwhelms whatever else you put it on. I really don't use it except for those two meals.
 
Boone said:
I can see that. Old Bay and steamed crabs is a match made in heaven. Old Bay in a low country boil is very nice. But it's such an overpowering spice combination that it sort of overwhelms whatever else you put it on. I really don't use it except for those two meals.
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I find it overpowering on everything. But for some it’s like a religious experience and I will never try to yuck anybody’s yum.

Also, I refuse to pick crabs myself. Too much work. I’ll peal a steamed shrimp, that’s about the extent I’ll go to to work for my food at the table. I’ll work for it in the kitchen, not the table.

my wife is from Louisiana and we went to a crawfish boil, and I made it through 2 crawfish and then just ate corn, sausage and potatoes.
 
I grew up eating Maryland Blue Crabs (which are the only real steamed crabs imho). I think if you didn't grow up on it, it's probably not as appealing. There is a lot of meat in a crab and if you know what you are doing, you can get to it easily. But it's a learned skill and a lot of people don't have the patience for it. When my family would sit down for a steamed crab feast, you could expect to be at it for a few hours.
 
But we are getting far afield from BBQ convo, so back to it :)
 
Smoked lamb shanks... just an idea for you guys with barbecues
 
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