The BBQ Thread

Boone said:
Doing some steaks on the grill this evening and gonna spice things up with a little grilled fennel and beets (basted with garlic, olive oil, lemon juice, and some salt and pepper)View attachment 14183
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I'm not big on beets but that fennel looks awesome. I am going to need to try grilling some with your simple basting ingredients!
 
Do any of you ever smoke oysters?

A few years ago I went to a friends house and had some oysters he smoked and OMG were they good. I am not a fan of raw oysters and fried are okay but smoked was like a game changer for me.
 
Hubby used to smoke crab legs.

That's what heaven tastes like.
 
DWinzit said:
Do any of you ever smoke oysters?

A few years ago I went to a friends house and had some oysters he smoked and OMG were they good. I am not a fan of raw oysters and fried are okay but smoked was like a game changer for me.
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Not to oysters but I'm intrigued.
 
Ashburn Dave said:
Not to oysters but I'm intrigued.
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They're good...but they shrink too much. If you smoke or grill them, get the biggest, fattest oysters you can find. Sometimes when I'm steaming crabs, I'll throw a dozen oyster, in the shell, on top of the crabs during the last 10 minutes of the cook.
 
Skinsfan1311 said:
They're good...but they shrink too much. If you smoke or grill them, get the biggest, fattest oysters you can find. Sometimes when I'm steaming crabs, I'll throw a dozen oyster, in the shell, on top of the crabs during the last 10 minutes of the cook.
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They were big oysters for sure. I loved the flavor of them being smoked and the were super tender.
 
It was a beautiful day to fire up the smoker...

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Broke in a new thermometer with jerk chicken. Breast for the Missus & thighs for yours truly.
I picked up a Thermomaven remote thermometer at the recommendation of some fellow BBQ geeks and, (though I'm a loyal Thermoworks fan), and I'm very impressed.
 

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I love to see what everybody is cooking! I've been kind of out of any threads due to free agency and my OCD with our team. I hope everybody is doing well

Quick little hors d'oeuvres that I used to make.

Fresh black figs cut into quarters but not all the way through, leave the base whole. Stuff it with goat cheese or whipped feta, wrap it with prosciutto or bacon, and grill or smoke them. Served with fresh bread and black olive tapenade. Heaven
 
That sounds amazing - I will have to try that this summer when my figs are ready.
 
Golf got canceled this morning so was early shopping for a brisket to do today - but didn't find what I wanted so.... grabbed a couple of 2.5 lb Beef chuck shoulder roasts and am going to inject them, apply some SPG and smoke brisket style. One will be for dinner tonight, the other for chili Monday.



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Anybody ever smoke beef ribs? I think my 2 goals for this summer are to get and learn how to use a WSM and smoke beef ribs on said WSM.
 
Voice_of_Reason said:
Anybody ever smoke beef ribs? I think my 2 goals for this summer are to get and learn how to use a WSM and smoke beef ribs on said WSM.
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Hell yeah!
Try to get the biggest, fattest ribs you can find...any time I go to a butcher, that's what I look for. I get individual ribs. That and pichana roast.

It's similar to smoking a brisket.
Smoke 'em low and slow, wrap after the bark is set, (usually that happens at ~ 170° internal), and check for probe tenderness, (probes should go in like butter), when the internal temp hits 195° internal. For my cooks they've been probe tender anywhere between 195°-205°. It's critical that you rest them for at least an hour.
They shrink like crazy, so get the biggest ribs you can get your hands on. Usually that's at a butcher...I've never seen decent sized beef ribs at a grocery store or warehouse club. Trim any hard fat from the top and the silverskin...it's okay to leave a thin layer of fat, but I don't.
Unlike pork ribs, leave the membrane on the bottom of the bones if doing individual ribs..it keeps the meat attached to the bone. I cannot overemphasize the need to rest them. No need to go crazy with the smoke either..I find 2-3 small chunks of pecan, oak or hickory buried in the charcoal works really well. They're also one of the few cuts that benefit from wrapping because they can dry out.

Good luck!
 
That is great advice. I usually order dino ribs online. It can be almost impossible to find them locally. And they shrink a ridiculous amount. No sauce at all. I just use salt, pepper, and a little garlic powder. I have never wrapped mine but that is a great suggestion because they can dry out and it's way too easy to ruin them that way. I think the next time I make them I will actually do a foil wrap and maybe add a little beef broth to combat that.
 
Boone said:
That is great advice. I usually order dino ribs online. It can be almost impossible to find them locally. And they shrink a ridiculous amount. No sauce at all. I just use salt, pepper, and a little garlic powder. I have never wrapped mine but that is a great suggestion because they can dry out and it's way too easy to ruin them that way. I think the next time I make them I will actually do a foil wrap and maybe add a little beef broth to combat that.
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I generally don't wrap anything but learned the hard way that beef ribs benefit greatly. The first try was a disaster....the bark was dry, chewy and the meat was dry.
Every subsequent cook, since I started wrapping them has been fantastic.
Early on in my smoking adventure Iwas worried that it would ruin the bark, until I learned that once a good bark is set, wrapping doesn't hurt it.
I use a tightly wrapped disposable pan instead of foil or butcher paper wrapping with no discernible difference in texture. It's easier and less messy.

Adding Voice_of_Reason for awareness.
 
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