The BBQ Thread

They loved the potatoes and onions in the packet, so they want that again. Also pork tenderloins on the grill with a orange ginger teriyaki glaze
 
One thing I found out in this forum? That thermometers don't stop people from burning shit. That's for sure! 🤣🤣🤣
 
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Skinsfan1311 said:
Yeah....it's definitely a skill. I'm pretty good at figuring out rare and medium rare. I suck at well-done....well....because well done sucks...but Non FB Fran will not eat beef, (or pork), that has even the slightest trace of pink and there's a very fine line between sucks (well done), and super sucks (very well done), so I have to use a thermometer and pull it off the heat at exactly 160 degrees and let carryover do the rest. It's a much bigger challenge and PITA to cook well done meat, than to cook it to proper temps. It's for selfish reasons too....she's a light eater, and I can't stand to see food go to waste, and I'll end up eating the rest of her well-done, usually sliced very thin in wrap, and well done at 165 is much more palatable than it is at 170.
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Glad you found a solution that works for you and especially mamma. Latinas don't like MR or M. I only cook to MW...slight pink.
 
I went shopping for some hardware to hang a couple bourbon stave shelves, (we live in an old home with plaster walls, steel studs & lathe...it's a challenge), and they had Weber accessories for 75% off.
I only paid $36.00 for this stuff!

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Plaster walls? Studs? Lathe? Sounds like my house. How about horse-hair plaster? You got that? And two by fours that measure two inches by four inches which are made of hardwood?

Here are the Duroc St Louis ribs I threatened to smoke last weekend. Actually I did smoke them last weekend, Sunday to be exact. Didn't post yet. I been busy. Came out great. I'm a Duroc guy now. Every little advantage helps. I swear I like ribs better cold than hot. The next day they seem to be even better. Just grab a cold rib from the 'fridge and chew on it. Hard to beat. Used cherry wood through the whole cook. Offset. Rub was rendezvous copycat rub - no sugar

Three hours in

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After three hours in, start spritzing. Here is four hours in

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After four hours, hike temp to 275. Keep spritzing. Here is five hours in

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Wrapped tight in pitmaster foil, added some butter and some Carolina vinegar sauce, double wrapped tight in pitmaster foil, then about 75 mins more IIRC at 275 F. Done.

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Serve with homemade coleslaw and corn from somewhere

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Mark The Homer said:
Plaster walls? Studs? Lathe? Sounds like my house. How about horse-hair plaster? You got that? And two by fours that measure two inches by four inches which are made of hardwood?

Here are the Duroc St Louis ribs I threatened to smoke last weekend. Actually I did smoke them last weekend, Sunday to be exact. Didn't post yet. Came out great. I'm a Duroc guy now. Every little advantage helps. I swear I like ribs better cold than hot. The next day they seem to be even better. Used cherry wood through the whole cook. Offset.

Three hours in

View attachment 11580

Four hours in

View attachment 11579

Five hours in

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Wrapped tight in pitmaster foil, added some butter and some Carolina vinegar sauce, double wrapped tight in pitmaster foil, then about 75 mins IIRC at 275 F

View attachment 11577 View attachment 11576

Serve with homemade coleslaw and corn from somewhere

View attachment 11575
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Looks incredible!
No horse hair in the plaster, but our roof is 1x10 solid wood planks screwed into steel trusses.
There are no internal weight bearing walls...you could literally knock out every interior wall without any negative affect on the structures integrity. It's hurricane proof. It's a small , single story house on a thick slab. They were built for returning soldiers after WWII. There was an article about the construction in a Popular Mechanics article back in the day.
Here's an idea of what we're dealing with. These are pics from our recent bathroom renovation.

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20250326_122910.jpg
 
Skinsfan1311 said:
Looks incredible!
No horse hair in the plaster, but our roof is 1x10 solid wood planks screwed into steel trusses.
There are no internal weight bearing walls...you could literally knock out every interior wall without any negative affect on the structures integrity. It's hurricane proof. It's a small , single story house on a thick slab. They were built for returning soldiers after WWII. There was an article about the construction in a Popular Mechanics article back in the day.
Here's an idea of what we're dealing with. These are pics from our recent bathroom renovation.

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Interesting. You're right, it looks pretty rock solid. The lathe & plaster looks familiar but I don't have steel in mine, haha. We're also missing insulation! We're also missing plumbing! ...in the original structure. But we have something that most people don't have - an outhouse. ;)
 
The skies cleared and the temps dropped. Marinated these thin chops in a mixture of reduced sodium soy, and a couple Tbs each of olive oil, honey, balsamic and gave them a quick sear. We served them up with some baby bok choi, leftover garlic broccoli & some more of those fried cheddar bacon grits...

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I toyed with doing brisket today but I am golfing and don't want to leave it unattended for that long. Will be doing homemade pizza on the Big Green Egg this afternoon instead.
 
The resort is setting up a huge bash for today.
Music, performers, BBQs and grills, fireworks, etc. They are going all out.
 
RedWolf said:
The resort is setting up a huge bash for today.
Music, performers, BBQs and grills, fireworks, etc. They are going all out.
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Nice! What resort? We stayed at the Hard Rock years ago....
 
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