The BBQ Thread

Yeah, that was what I was thinking but I am trying it with a lb of completely cleaned shrimp so I'll report back. Thanks for sharing :cheers:
 
RedWolf said:
I prefer with shell
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Same.
The exception is if I'm cooking for our tailgate.......then it's peeled, deveined w/tail on.

Tailgaters want something easy to eat with their hands and peeling shrimp isn't conducive to that. I do between 6-12 lbs of either Old Bay or Cajun shrimp for our tailgates. I'll also whip together shrimp scampi and I've idiot (drunk?), proofed my tailgate recipe for it. It's always a big-hit and insanely easy to cook on a camp-stove with a couple of those cheap "non-stick" camping pans.

Another tip, (and I'm assuming that you know this), is never steam shrimp....it's a waste of time and very easy to over-cook. It's much easier to boil it. Boiling it is fool-proof. Just bring the water to a rolling boil, add the shrimp, stir for 2 minutes, drain and give it a quick ice-bath. It's perfect, every time and works for any amount of shrimp. Serving overcooked/tough shrimp is probably against some type of Maryland law...if it's not, it should be!
 
It was pretty great but it took a long time (even shelled) to cook - like 30 minutes on a grill cranked at 375 or so - which was a little surprising. Overall result was awesome though.
 
Wings again. See post #425 if you want. https://www.bgobsession.com/threads/the-bbq-thread.138666/page-22#post-532187 This time, rather than do them naked, I sprinkled some granulated garlic and also black pepper on them. Sprinkled a little salt on the fat side. Then spritzed them with olive oil. I wanted to use duck fat, but I couldn't find it. On the weber indirect at 400 F for 40 mins. Serve with heated Frank's RedHot Original & melted butter 50/50 mixed up on the side as suggested by SF1311. A definite improvement in flavor and crunch. I should have made more but it's all I had left. 5-6 wings each is not enough!

IMG_5872.jpg
 
Tired of waiting for a dry calm day on the weekend, so I made some time to do baby backs on the offset yesterday, Tuesday. I bought those "certified Duroc" ribs Hoff44 mentioned a few weeks ago which are now at my HT!

DCP_8999.JPG

Used about half pecan wood and half cherry wood. The rub was just table salt, table black pepper, and granulated garlic. Sugar free!

Three hours in.

DCP_9000.JPG

Four hours - you can see I rotated it for good luck

DCP_9001.JPG

Five hours - you can see I'm starting to get some pullback and the color's still real nice.

DCP_9002.JPG



Double wrapped with Reynolds Pitmaster's Choice foil - really nice with ribs, it won't tear even if you're rough with it.

s-l640_060d8922-a6ee-435a-931f-ee48e8e60c0a.jpg

Put some pats of butter in it and some Eastern Carolina bbq sauce (vinegar based). Put in oven at 275 F. I checked it at half an hour, then checked it again after another 15 mins. Seemed good. Probed tender. It temped at 202 F.

Quote Malcom Reed: "I like my ribs to be somewhere between 202 and 205..." YT: v=wgOuwmrgU88

We weren't ready to eat yet, so I let it sit on the counter and we sat on the front porch while the oven and the sun went down. Then stuck it back in the oven after about a half an hour with the oven temp set at 150 F. I'm lucky - our old JennAir can be set as low as we want.

Finally sliced into them. I gotta admit - I think these Duroc's have an edge on the standard pork ribs. Very plump, very juicy, extremely tender. What's not to like? Or maybe it was just my genius cook? :D

Non-FB Anne loved them, and that's what counts. Served them with a couple different sauces on the side.

DCP_9003.JPG
 
Mark The Homer said:
Tired of waiting for a dry calm day on the weekend, so I made some time to do baby backs on the offset yesterday, Tuesday. I bought those "certified Duroc" ribs Hoff44 mentioned a few weeks ago which are now at my HT!

View attachment 11409

Used about half pecan wood and half cherry wood. The rub was just table salt, table black pepper, and granulated garlic. Sugar free!

Three hours in.

View attachment 11413

Four hours - you can see I rotated it for good luck

View attachment 11412

Five hours - you can see I'm starting to get some pullback and the color's still real nice.

View attachment 11411


Double wrapped with Reynolds Pitmaster's Choice foil - really nice with ribs, it won't tear even if you're rough with it.

View attachment 11414

Put some pats of butter in it and some Eastern Carolina bbq sauce (vinegar based). Put in oven at 275 F. I checked it at half an hour, then checked it again after another 15 mins. Seemed good. Probed tender. It temped at 202 F.

Quote Malcom Reed: "I like my ribs to be somewhere between 202 and 205..." YT: v=wgOuwmrgU88

We weren't ready to eat yet, so I let it sit on the counter and we sat on the front porch while the oven and the sun went down. Then stuck it back in the oven after about a half an hour with the oven temp set at 150 F. I'm lucky - our old JennAir can be set as low as we want.

Finally sliced into them. I gotta admit - I think these Duroc's have an edge on the standard pork ribs. Very plump, very juicy, extremely tender. What's not to like? Or maybe it was just my genius cook? :D

Non-FB Anne loved them, and that's what counts. Served them with a couple different sauces on the side.

View attachment 11410
Click to expand...
They look pretty damn good!
What's the deal with the block of wood?
I'm guessing a heat-shield?
 
Skinsfan1311 said:
They look pretty damn good!
What's the deal with the block of wood?
I'm guessing a heat-shield?
Click to expand...

Yes sir. The idea is to block the radiant heat.

RedWolf said:
Ribs Slaw Corn Bread FTW
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AFL (abso-fuckin'-lutely) - We did have cole slaw with it, TYVM, and often my girl makes corn bread as well - from scratch, of course. I like mine with a little butter and real honey (not that imported counterfeit Chinese crap they sell at the grocery).
 
RedWolf said:
There is a barbecue place down here in Miami that is absolutely fantastic. Their cornbread is $7 a slice but worth every penny! It is soaked with butter and honey and I have never had better cornbread in my life!

Hometown BBQ Miami

hometownbbqmiami.com hometownbbqmiami.com

Menu — Hometown BBQ Miami

hometownbbqmiami.com hometownbbqmiami.com
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Holy ****. Seven bucks. I would buy that just for so I can say "Dude, once I dropped seven bucks on a slice of corn bread in Miami."
 
RedWolf said:
There is a barbecue place down here in Miami that is absolutely fantastic. Their cornbread is $7 a slice but worth every penny! It is soaked with butter and honey and I have never had better cornbread in my life!

Hometown BBQ Miami

hometownbbqmiami.com hometownbbqmiami.com

Menu — Hometown BBQ Miami

hometownbbqmiami.com hometownbbqmiami.com
Click to expand...
Mrs Skinsfan makes a mean cornbread too. I don't know the exact recipe, because I don't bake..and it's not quite from scratch....she uses Krusteaz Honey cornbread mix as the base....and lots of melted butter, sour cream and, on request, diced jalapenos. She bakes it in a butter greased cast iron skillet. It's very moist and dense. No honey needed. I do slather it in butter.
 
Skinsfan1311 said:
Mrs Skinsfan makes a mean cornbread too. I don't know the exact recipe, because I don't bake..and it's not quite from scratch....she uses Krusteaz Honey cornbread mix as the base....and lots of melted butter, sour cream and, on request, diced jalapenos. She bakes it in a butter greased cast iron skillet. It's very moist and dense. No honey needed. I do slather it in butter.
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$6 a slice? 🙃
 
RedWolf said:
It's the best cornbread I've ever had. It is a large piece enough for two people. It tastes like it's soaked in Honey and butter. I know it's a crazy price but welcome to Miami.

Prices down here are insane. I go to this Rooftop Bar that's got a gorgeous view of Biscayne Bay and the cocktails there are $20
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I love visiting Florida....we go every couple of years....mainly Singer Island, which isn't too far from W. Palm. If you're ever in that neighborhood, there's a hole-in-the-wall liquor store, at Riviera Beach, right before you cross the bridge. Inlet Harbour Lounge & Liquors. They have an amazing selection of whiskey and their picks are amazing. The prices are really good too. I "discovered" the place on our 1st trip there...and subsequently packed wine wings for our other trips so I could pack bottles into our checked luggage.
 
Father's Day thing DLSF wrote for me:


The thing about dads is they’re not all same

At least my dad's different than most

Some sit around all day watching the game

My dad sits around watching his roast.



But it’s worth it because he’s the best chef in town

Just try his pork butt and burgers and brisket.

He’s the only dad that I want to have around

If I could trade him, I just wouldn’t risk it.



He taught me how to drive a stick shift car

And taught me my pool sticks called a cue

He taught me to shuck oysters out of their shell

And he taught me the best rub for barbecue



I wish I was home sitting on the porch right now

Listening to Led Zeppelin and Stevie Ray

I wouldn’t even tell dad to turn the music down

Because he’s the best and it’s Father’s Day!

:p
 
I got a very sweet message from my daughter on Father's Day which I will keep personal. She sent it to me from a bomb shelter in Tel Aviv. She also attached an old picture when she was about 15 and I was looking like Tony Soprano 🤣
 
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