The BBQ Thread

[Boone]

Thanks Dave - will check those out!

 

[Skinsfan1311]

Get a

Thanks! Yes - I thought about brining. The butcher shop I use nearby usually has 1 1/2" to 2" chops but these weren't even an inch thick, so I didn't need to do a lot to get them cooked. Agree on not overcooking. Nothing worse than a dry pork chop. And I do think the quality of the chops makes a difference.

On your point about pork being 'a blank canvas' - I think that's a very apt way of putting it - and that's the part I struggle with, coming up with flavors that really shine with chops. I do highly recommend that honey-sriracha marinade... my brother and I came up with that one for salmon but it works with lots of things.

Get a jar of Walkerswood jerk seasoning. It's the real deal that we "discovered" in Jamaica, but it's available pretty much everywhere.

 

[Boone]

I think you just sparked a new thread.

Favorite Rubs, Spice Mixes, Marinades, and Sauces!

If you are into cooking, especially of the outdoor variety, I know you have favorite 'go to' rubs, spice recipes, marinades, or sauces. Whether your favorites are homemade or store bought, we would love to hear about them!

www.bgobsession.com

 

[Skinsfan1311]

I think you just sparked a new thread.

Favorite Rubs, Spice Mixes, Marinades, and Sauces!

If you are into cooking, especially of the outdoor variety, I know you have favorite 'go to' rubs, spice recipes, marinades, or sauces. Whether your favorites are homemade or store bought, we would love to hear about them!

www.bgobsession.com

Great idea!

 

[Mark The Homer]

Here are some wings I did on the Weber a few nights ago. Yes, I have a vortex, and yes, the vortex does a great job, but I prefer my way when I'm only doing a dozen or so. This is a version of the original Weber with the aluminum tray below, held by three spring-like deals on the legs. I prefer this because I like to use the hand mirror (dangling from the handle) so I can eyeball the vents underneath. I can see exactly how open or closed they are because of the glowing charcoal inside. I have a half moon pan underneath that catches the chicken fat so it leaves the Weber clean. The hot air moves from the back to the front and cooks the wings evenly so I don't have to flip them. The front lid is cracked. That smoker thermometer port I leave open to encourage the airflow to move nice and low near the grate. The top vent is closed. The thermometer on the lid is a mod, recommended by Chud and also mimics the SnS lid which puts the thermometer at grate level. I cooked these at around 450 F for about 40 mins. The chicken meat was plenty hot - close to 200 F. They came out very nice - the skin was light and crunchy almost like a potato chip. But I noticed that after I applied the heated sauce (half Frank's RedHot, half butter), the skin became a bit soggy and lost the delicate crunch. I'll work on it.

 

[Skinsfan1311]

Here are some wings I did on the Weber a few nights ago. Yes, I have a vortex, and yes, the vortex does a great job, but I prefer my way when I'm only doing a dozen or so. This is a version of the original Weber with the aluminum tray below, held by three spring-like deals on the legs. I prefer this because I like to use the hand mirror (dangling from the handle) so I can eyeball the vents underneath. I can see exactly how open or closed they are because of the glowing charcoal inside. I have a half moon pan underneath that catches the chicken fat so it leaves the Weber clean. The hot air moves from the back to the front and cooks the wings evenly so I don't have to flip them. The front lid is cracked. That smoker thermometer port I leave open to encourage the airflow to move nice and low near the grate. The top vent is closed. The thermometer on the lid is a mod, recommended by Chud and also mimics the SnS lid which puts the thermometer at grate level. I cooked these at around 450 F for about 40 mins. The chicken meat was plenty hot - close to 200 F. They came out very nice - the skin was light and crunchy almost like a potato chip. But I noticed that after I applied the heated sauce (half Frank's RedHot, half butter), the skin became a bit soggy and lost the delicate crunch. I'll work on it.

View attachment 11368 View attachment 11367 View attachment 11366 View attachment 11365

Nice!
Non FB Frannie & I dip, instead of shaking, the wings in sauce.
You know, with the Weber ash catcher, you can accomplish the same thing, (vent-wise), that you do with a mirror using a Sharpie.
Open the vent a crack, then draw a line on the ash bucket over the vent handle. Then open it a 1/4, draw another line, then 1/2 way, and so on.
I picked up that tip after buying one if those Slow n' Sear inserts for one of my kettles.
I love the idea of the mirror for the old style ash-catcher. That's genius!

 

[Mark The Homer]

Yeah that's where I'm leaning - dip the crispy wings just before biting. Thanks!

BTW, I think it's time for Pez to give up his wing recipe. You know him better than I do. Lean on him, would you?

Thanks again

 

[Skinsfan1311]

Yeah that's where I'm leaning - dip the crispy wings just before biting. Thanks!

BTW, I think it's time for Pez to give up his wing recipe. You know him better than I do. Lean on him, would you?

Thanks again

Believe me, I've tried....and still do occasionally. After one of the monster tailgates, he had a bunch of the rub leftover and gave me a container of it and and some sauce.

 

[Mark The Homer]

You could have sent it in to a lab! Had it analyzed! Opportunity lost.

 

[Boone]

I usually grill my wings because I like them charred a little and almost falling off the bone. I don't think frying adds anything to them (other than calories) and I prefer to toss mine with sauce as they come off the grill.

 

[Skinsfan1311]

I I don't think frying adds anything to them (other than calories)

BLASPHEMY!!!

 

[Mark The Homer]

I have to lean to agreeing with Boone on this one - the Weber wings when done right have a nice crispness and I'm not sure frying adds much. OTOH, I think fried oysters for a po' boy are a must. And fried soft shell crabs are great too. MHO which, with a dime, certainly won't come close to getting you a cup of coffee.

 

[Skinsfan1311]

I have to lean to agreeing with Boone on this one - the Weber wings when done right have a nice crispness and I'm not sure frying adds much. OTOH, I think fried oysters for a po' boy are a must. And fried soft shell crabs are great too. MHO which, with a dime, certainly won't come close to getting you a cup of coffee.

Another Blasphemer!
I, somewhat, agree.
For naked wings, I prefer grilled.
But for battered wings? Or battered anything? Fried in hot oil, preferably lard.
That said, I rarely fry anything in oil so I don't care about the calories.

 

[Mark The Homer]

Haha. Okay. Well I haven't done battered wings. Just naked wings fried. I'm not even sure I've even tried battered wings. I bet they are pretty good. So, you win. THIS time.

 

[Skinsfan1311]

Haha. Okay. Well I haven't done battered wings. Just naked wings fried. I'm not even sure I've even tried battered wings. I bet they are pretty good. So, you win. THIS time.

Victories for me are few and far between....and I'll defer to you and Boone for most cooking-related subjects, but this is a hill I'll die on and I'm going to take the win!
Battered and fried in oil makes everything better, of course it is, because it's bad for you.

 

[RedWolf]

I just remembered something that I thought I would share with you guys. In French it is called Papillote but in English I guess that means packet.

1# or more of 21/25 shrimp, a few cubes of butter, thinly sliced yellow onions, old bay, some Worcestershire, a whole lemon sliced thin. Toss it all together. Wrap well in foil. First N/S than E/W. Make sure the packet is tight. Throw on the grill (upper level or colder side) for 10 or 15 minutes. Flip sides every 5 minutes

Heaven. Perfect for summertime. Spin the recipe as you like.

 

[Boone]

That sounds pretty damned good. The lemon probably takes it to another level.

 

[Boone]

I just remembered something that I thought I would share with you guys. In French it is called Papillote but in English I guess that means packet.

1# or more of 21/25 shrimp, a few cubes of butter, thinly sliced yellow onions, old bay, some Worcestershire, a whole lemon sliced thin. Toss it all together. Wrap well in foil. First N/S than E/W. Make sure the packet is tight. Throw on the grill (upper level or colder side) for 10 or 15 minutes. Flip sides every 5 minutes

Heaven. Perfect for summertime. Spin the recipe as you like.

Shrimp peeled or with shells on RedWolf?

 

[Mark The Homer]

We've done something vaguely similar for quite a while now. We'd take shrimp, shell on, and marinate them in italian dressing for one hour. Then throw them in a pan that looks something like this:



Then put the pan on a hot weber kettle right over the hot coals and sprinkle plenty of old bay on top.

Every few mins, slip a spatula under the pile and turn it over. Add more old bay.

Eventually the shrimp will begin turn orange.

Add more old bay.

When all the shrimp are orange, it's done.

Serve with cocktail sauce. Peel at the table.

 

[RedWolf]

Shrimp peeled or with shells on RedWolf?

I prefer with shell