The BBQ Thread

[Skinsfan1311]

Love your slicer. One day, I hope to get one.

Thanks.
I rarely use it, but it sure comes in handy when I do...

 

[skinsmarydu]

Thanks.
I rarely use it, but it sure comes in handy when I do...

How I was trained to clean it is so weird, but it's safe and works. (First, if you're fortunate enough to afford a cutting glove, that's best.)

Wrap a wet towel around a set of really good tongs. Turn the blade on a slow setting, hold the towel on the blade as it spins, both sides of the blade. When stopped, clean and sanitize by hand.

 

[Skinsfan1311]

How I was trained to clean it is so weird, but it's safe and works. (First, if you're fortunate enough to afford a cutting glove, that's best.)

Wrap a wet towel around a set of really good tongs. Turn the blade on a slow setting, hold the towel on the blade as it spins, both sides of the blade. When stopped, clean and sanitize by hand.

Thank you

 

[RedWolf]

How I was trained to clean it is so weird, but it's safe and works. (First, if you're fortunate enough to afford a cutting glove, that's best.)

Wrap a wet towel around a set of really good tongs. Turn the blade on a slow setting, hold the towel on the blade as it spins, both sides of the blade. When stopped, clean and sanitize by hand.

I agree but use boiling water with an ounce of bleach to clean. Than rinse with boiling water no bleach. Sorry I'm a little OCD about kitchen cleanliness it's a French thing

We had a hose in the kitchens with hot/cold water spiquets. Easy peasy

 

[Boone]

I have posted the recipe below before, but figured I would again as it is one of my absolute favorites. I have fine-tuned and tweaked the recipe and approach as follows:

1. I recommend avoiding very large chickens and opt for smaller frying chickens (get 2 of them instead of 1 giant mega-chicken). The beauty of how I'm going to suggest you prepare the chicken is that it will come out crispy and falling off the bone, especially using smaller chickens.

2. I do not do this rotisserie style, beer-can chicken style, etc... although it would still be delicious prepared those ways. I first 'spatchcock' (aka butterfly) the chickens so they will lay flat on the grill. Then I use a 'Tuscan Brick Style' of cooking. You literally could wrap bricks in foil and put them on top of your chicken(s). What I do is, I place a heavy cast iron griddle plate that is preheated on the grill and place it on top of the chicken. I like to put a 25 lb barbell on top of that. This results in the chicken being sandwiched between two very hot surfaces.

3. The lemon water bath seems like a pain and you might be tempted to skip it, but don't. It makes a huge difference. I squeeze the juice of 4 lemons into a gallon or two of cold water and also throw the lemon halves into the water. 30 minutes in the lemon water is all you need.

4. On the marinade, you want it paste-like. In addition to the vinegar and white wine, I add the juice from another lemon to it. In order to thicken it, I will add more paprika, garlic powder, and cumin to it until it is a paste I can smear all over the chicken. I loosen the skin all over the chickens and rub the paste underneath the skin and all over the exterior.

5. As far as cooking, I think it putting it on the grill with indirect heat at 300 and with the 'brick' in place is just about perfect. I do 'PAM' spray the hell out of both the grill surface and the brick surface because if you don't, the chicken will definitely want to stick to those surfaces. I typically will lift the brick and turn the chicken every 20-30 minutes until it's done. It will be very easy to see when it's done because it will be brown, crispy, and falling off the bone when it is ready. When I pull it off the grill, I always hit it with more freshly squeezed lemon juice.

6. I have never done the recommended 'dipping sauce' - it doesn't need anything if you do it right.

This is, hands-down, THE best chicken I have ever had. I am doing some today and I am salivating just thinking about it.

This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes

Yield: Serves 6

Ingredients:
1 whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water

Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.

Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice

 

[Boone]

Prep…

 

[Boone]

Grill setup

First turning after 30
minutes..

 

[Boone]

Cooked at 300 for about 90 minutes, turning twice. Hit with lemon juice coming off the grill.

 

[Mark The Homer]

Here's a picanha I got at Boarman's.



Cut into steaks - about one and a quarter inch thick - WITH the grain



We'll do the middle ones and save the other two for later



Trim the fat to about quarter inch and brine with kosher salt about four hours before cooking on the Weber direct. See that blood spot on the right one? That's a vein. Picanah got veins.

At the table, slice thin straight across against the grain for a nice juicy tender bite. Each bite should include some fat. Corn from Kingsbury Orchard on Peachtree Road

Oh, and there was some coleslaw too

 

[Ashburn Dave]

I've never had picanha. I'm going to have to check that out.

 

[Voice_of_Reason]

I ended up with an 8 lb bone-in butt (smallest I could find) and here was my process. Dried butt, coated with yellow mustard and then used a McCormack Bourbon Brown Sugar rub on it. Fired up Big Green Egg and added apple wood chunks and 3 heads of garlic to firebox. Got butt in BGE around 11am at 250 degrees. I let it smoke till 3:30 by which time the bark had set up. Then spritzed it every half hour with a 50-50 mix of Apple Juice and Apple Cider Vinegar with some red pepper flakes added. At 5 pm I pulled it off and wrapped tightly with butcher paper and put it back in BGE. An hour later I pulled it off, put it in a thermo bag, wrapped that in a blanket and put it in a cooler to rest for an hour. I had made a Western Carolina sauce as it cooked with apple cider vinegar, a little apple juice, red pepper flakes, garlic and onion powder, a little of the rub, some brown sugar, and ketchup. It was still very thin (that was for you skinsmarydu), and made a little extra.

Pulled the butt out after an hour of rest, shredded with my claws and added about a cup of the sauce to the meat and mixed it well.

Served with homemade Cole slaw and it was really great.

I would say you absolutely can make pro-level pulled pork in 7-8 hours if you use a smaller butt.

I've never wrapped to get through the stall. I just typically start earlier and let it go.

Is there any taste difference in wrapping or just going longer?

 

[Voice_of_Reason]

I've never had picanha. I'm going to have to check that out.

If you want somebody to prepare it for you, Fogo De Chao has it on their lunch menu, which is insanely reasonably priced for steak. It's the Goucho lunch, you get the full buffet market table + one selection of steak. I always get the Picanha, ask for it medium rare. And it's SO good.

I've never done one myself, but it's a great cut of meet.

 

[RedWolf]

If you want somebody to prepare it for you, Fogo De Chao has it on their lunch menu, which is insanely reasonably priced for steak. It's the Goucho lunch, you get the full buffet market table + one selection of steak. I always get the Picanha, ask for it medium rare. And it's SO good.

I've never done one myself, but it's a great cut of meet.

Kind of like a top sirloin in my opinion Ashburn Dave

 

[skinsmarydu]

Here's a picanha I got at Boarman's.

View attachment 12324 View attachment 12325

Cut into steaks - about one and a quarter inch thick - WITH the grain

View attachment 12326

We'll do the middle ones and save the other two for later

View attachment 12334

Trim the fat to about quarter inch and brine with kosher salt about four hours before cooking on the Weber direct

View attachment 12330

At the table, slice thin straight across against the grain for a nice juicy tender bite. Each bite should include some fat. Corn from Kingsbury Orchard on Peachtree Road

View attachment 12331View attachment 12332

Oh, and there was some coleslaw too

FUCK, YEAH!!!

 

[skinsmarydu]

If you want somebody to prepare it for you, Fogo De Chao has it on their lunch menu, which is insanely reasonably priced for steak. It's the Goucho lunch, you get the full buffet market table + one selection of steak. I always get the Picanha, ask for it medium rare. And it's SO good.

I've never done one myself, but it's a great cut of meet.

We have 1 or 2 here in ATL, all of my friends have been but me.
My husband always promised to take me to Ruth's Chris too, I had the wardrobe, he did not. (or just refused khakis and any starched shirt)

 

[Voice_of_Reason]

We have 1 or 2 here in ATL, all of my friends have been but me.
My husband always promised to take me to Ruth's Chris too, I had the wardrobe, he did not. (or just refused khakis and any starched shirt)

You should go for lunch. The full experience at dinner is frankly overwhelming and expensive.

But the Goucho lunch is an amazing deal. You get one choice of meat and their full buffet market table which can be a great meal even without the steak.

And you can be out of there for just over $30, which for a steak lunch + all you can eat salad bar/buffet thing is amazing value

 

[Skinsfan1311]

You should go for lunch. The full experience at dinner is frankly overwhelming and expensive.

But the Goucho lunch is an amazing deal. You get one choice of meat and their full buffet market table which can be a great meal even without the steak.

And you can be out of there for just over $30, which for a steak lunch + all you can eat salad bar/buffet thing is amazing value

Agreed.
Haven't eaten there in years, because I can't gorge like I could when I was younger.
The salad bar/buffet is amazing.

 

[Voice_of_Reason]

Agreed.
Haven't eaten there in years, because I can't gorge like I could when I was younger.
The salad bar/buffet is amazing.

That’s why I go at lunch. The bar/buffet is amazing and you don’t feel compelled to eat as much as a small village.

 

[RedWolf]

No Lamb lovers here???

 

[Ashburn Dave]

If you want somebody to prepare it for you, Fogo De Chao has it on their lunch menu, which is insanely reasonably priced for steak. It's the Goucho lunch, you get the full buffet market table + one selection of steak. I always get the Picanha, ask for it medium rare. And it's SO good.

I've never done one myself, but it's a great cut of meet.

I have been to Fogo's and now I recognize picanha. I've never cooked it at home is what I meant.