The BBQ Thread

[Skinsfan1311]

Brisket burnt ends...

 

[Boone]

Looks amazing brother

 

[Skinsfan1311]

Looks amazing brother

Thanks.
It was! Burnt ends are our favorite part of the brisket. We never eat the point when I smoke one. I separate it, vac-seal and freeze the point for for burnt ends later. It's probably safe to say that our favorite foods off the smoker are beef or pork belly, burnt ends. They're always tender and packed with flavor.

 

[Boone]

Doing some baby back ribs on the smoker as it's one of the wife's favorite things. Rubbed them down with a homemade rub and am doing a 3-2-1 method on the smoker (although they'll probably be done well before that). Took some Sweet Baby Ray's BBQ sauce, added a handful of rub, and a couple pints of dark red cherries I pulsed in the food processor. If you haven't tried adding frozen fruit to BBQ sauces, it can be really amazing. I've done cherry, mango, and even peach with great results. Corn on the cob and potato salad to go with.

 

[Chris]

Can I trade? I can offer my fish soup. What do you think?

 

[Boone]

That looks pretty good! Ribs were the best I've personally ever made.

 

[burgold]

It's probably sacrilege but I made ribs using my air frier. Done in 25 minutes, tender, juicy, and tasted great to me.

 

[Boone]

I’ve had ribs made in the crockpot that were amazing. Lots of ways to make amazing food. I actually have an air fryer coming today.

 

[Skinsfan1311]

Can I trade? I can offer my fish soup. What do you think?

View attachment 7603

I'd hit that!

 

[Chris]

I'd hit that!

It was hospital food. Finnish fish soup. I don’t like brothy fish soup but I was a captive audience. Give me a good clam chowder and then we’re talking.

 

[Boone]

Love clam chowder, especially Manhattan style. I bought some Geoduck last summer and made the most epic clam chowder ever with it… still have some in the freezer…

 

[Chris]

I would send my wife in to select one of those.

 

[Boone]

I would send my wife in to select one of those.

I 100% get that, lol

 

[Skinsfan1311]

Did some beef ribs on the smoker today..

 

[Boone]

Those look good. I actually prefer beef ribs to pork ribs slathered with BBQ sauce. I've also done lamb ribs which were fantastic.

 

[Boone]

Had a simply awesome meal last night. I did a couple small chickens butterflied and cooked brick style on the grill. Used the recipe below which was very tasty. Also made a stuffed tomato dish that was very good.

Chicken Lady Chicken From 'My Paris Kitchen'

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken.

www.seriouseats.com

Pomodori al Riso (Roman Rice-Stuffed Tomatoes)

When in Rome, stuff your late-season tomatoes with rice and roast them with potatoes.

www.seriouseats.com

 

[Boone]

Made some BBQ chicken for my wife (one of her faves) for the 4th and on a whim bought some chicken livers. Hit them with some salt, ground pepper, and powdered garlic and then put them on skewers. Grilled for about 15 minutes per side until they were well cooked, then hit them with some BBQ sauce and cooked for a few more minutes to caramelize. They were damned good.

 

[Skinsfan1311]

Made some BBQ chicken for my wife (one of her faves) for the 4th and on a whim bought some chicken livers. Hit them with some salt, ground pepper, and powdered garlic and then put them on skewers. Grilled for about 15 minutes per side until they were well cooked, then hit them with some BBQ sauce and cooked for a few more minutes to caramelize. They were damned good.

View attachment 7635

I love, love, LOVE chicken livers!! Gizzards too!

 

[Voice_of_Reason]

I really wish I had taken some before/after pics, I smoked a boneless leg of lamb last weekend. Used Pecan as the wood, marinated the lamb in a lemon marinade for about 12 hours, and then just let it go.

Damn, it was tasty. I THINK I would have done it a little more medium than I had it this time, it was the first time I had tried it.

Next time I'll take pictures. But I added a new thing to my repertoire. Which is now ribs, pork butt, turkey, chicken and lamb leg. Have done brisket once, but need to do that again.

This issue is just finding the time these days.

 

[Skinsfan1311]

I really wish I had taken some before/after pics, I smoked a boneless leg of lamb last weekend. Used Pecan as the wood, marinated the lamb in a lemon marinade for about 12 hours, and then just let it go.

Damn, it was tasty. I THINK I would have done it a little more medium than I had it this time, it was the first time I had tried it.

Next time I'll take pictures. But I added a new thing to my repertoire. Which is now ribs, pork butt, turkey, chicken and lamb leg. Have done brisket once, but need to do that again.

This issue is just finding the time these days.

I LOVE lamb....but Mrs. Skinsfan doesn't eat it, so I have to settle for chops. While I prefer beef medium rare, I always cook, and/or order, lamb rare. Did you put a sear on it at the end?