real bbq

[Guest ShoePiss]

So burning frozen burgers and crappy sausage while drinking shite lager not covered here. I'm sure there's one or two who bbq here so I'd like to see what you do, get tips, recipes etc.

 

Decided to get some ribs smoked for the weekend on the boat.

 

Cut the spare ribs st.louis style so they're easier to eat and marinaded them in italian vinegarette dressing overnight. Before putting in the smoker I sprinkled with a dry rub consisting of smoked paprika, brown sugar, smoked chipotle pepper,cinnamon, black pepper, onion powder, garlic powder.

 

Hickory and Apple wood chunks for the burn, 2.5 hour smoke, spritzed with pineapple juice (ran out of apple juice) then covered with foil for an hour. If I was going to eat right away I'd do another hour after the foil to finish. All at 220-225F

 

I've just tried the off cuts from the spare ribs and they really are superb, for Saturday I'll cut them up and give them a quick blast on the gas bbq on the boat.

[hamstrung]

Want.

[Alan Sex]

I want something's flesh.

[Guest TK-421]

This is a fine thread.

[odris]

I want that inside of me.

[Liverpool lad]

I am going to drive to this man's house for tea

[Chocoholic]

Thanks to this thread, I now know what my computer screen tastes like. And sad to say, but no surprises to anyone, it's nothing like delectable, delicious, succulent pork ribs, as seen above.

[Alan Sex]

[Paulie Dangerously]

Oh man that shits on my Egg on Toast I just had for brekky

[Sweeney287]

Wow, that looks delicious.

 

Bit partial to a bbq myself but nothing anywhere near that scale. Chicken, steak and sausages is as daring as I go.

[Travis Bickle]

Hmmmmm.......want one want one want one want one.

[moxter]

Crumbs. That looks incredible.

 

Barbequed mackerel: oh my days. Tuna steaks work well too.

 

Not convinced by all the poncey covering your wood chips with pineapple juice though, sorry.

[Guest ShoePiss]

Crumbs. That looks incredible.

 

Barbequed mackerel: oh my days. Tuna steaks work well too.

 

Not convinced by all the poncey covering your wood chips with pineapple juice though, sorry.

 

You apply it in a spray bottle to the meat not the wood and it keeps the meat moist and adds flavour. Spray every half hour or so.

[Guest TK-421]

Some seriously sophisticated BBQ action here.

[Guest ShoePiss]

more smokey goodness.

 

Smoked Jalapenos with cream cheese wrapped in bacon with a splash of Chipotle hot sauce

Garlic and cream cheese stuffed mushrooms

 

Hickory and Cherry wood chunks, 1.5hrs for the Jalapenos, 40 mins for the mushies @250F

[neko]

damn - i've got to start taking pictures of my bbq's.

 

did a smoked bbq duck last week on the rotisserie - it was succulent, crispy and just beyond words.

 

got to be careful with duck - it can catch on fire real easy.

 

looks great though, stumpy....keep up the good work.

[Guest ShoePiss]

damn - i've got to start taking pictures of my bbq's.

 

did a smoked bbq duck last week on the rotisserie - it was succulent, crispy and just beyond words.

 

got to be careful with duck - it can catch on fire real easy.

 

looks great though, stumpy....keep up the good work.

 

Smoked duck, tell me more! I have an electric rotisserie on my gas grill, what kind of set up do you have to get one in a smoker? Or do you use a smoke box on your grill?

 

I've had bad luck with poultry, got to be really careful as they only need a little smoke. I did one last year when I first got my smoker and thought more smoke better flavour...really not true and it tasted like creosote.

 

I take photos mainly to remind me how I do things so I can repeat if they're successful.

[Redexile]

Crumbs. That looks incredible.

 

Barbequed mackerel: oh my days. Tuna steaks work well too.

 

Not convinced by all the poncey covering your wood chips with pineapple juice though, sorry.

Tuna steaks are magic as are 400Gram aged T Bones. BTW real men use wood and flames not gas grills- might as well drag your oven outside:whistle:

[Guest ShoePiss]

Tuna steaks are magic as are 400Gram aged T Bones. BTW real men use wood and flames not gas grills- might as well drag your oven outside:whistle:

 

ha I have a gas grill, it is basically an outdoor kitchen and a wood burning smoker which is wait for it.....controlled by a gas burner! I guess that doesn't make me a real man in your eyes :)

 

If you've ever done real bbq you'll realise how hard it is to control temps on a real stick burner, some of the meat I do smokes for 14hrs and it needs to be at a constant temp of around 225F.

 

Oh and flames? Seriously you don't want that anywhere near your bbq...

[neko]

Smoked duck, tell me more! I have an electric rotisserie on my gas grill, what kind of set up do you have to get one in a smoker? Or do you use a smoke box on your grill?

 

I've had bad luck with poultry, got to be really careful as they only need a little smoke. I did one last year when I first got my smoker and thought more smoke better flavour...really not true and it tasted like creosote.

 

I take photos mainly to remind me how I do things so I can repeat if they're successful.

 

not much too it really - the duck needs to be well seasoned. i just use a smoker box inside my gas bbq stuffed with wood chips, and in this case some tea leave.. also keep a pan under the duck for all the flammable fatty liquids (makes for a artery clogging bread dip though)

[Trumo]

I want that inside of me.

 

 

You want someone else's meat inside of you?:whistle:

 

I suppose you could go to Argentina for an asado. A firm favourite of the gauchos.

[Redexile]

ha I have a gas grill, it is basically an outdoor kitchen and a wood burning smoker which is wait for it.....controlled by a gas burner! I guess that doesn't make me a real man in your eyes :)

 

If you've ever done real bbq you'll realise how hard it is to control temps on a real stick burner, some of the meat I do smokes for 14hrs and it needs to be at a constant temp of around 225F.

 

Oh and flames? Seriously you don't want that anywhere near your bbq...

ha ha just yankin ya chain mate. Agree with you about controlling the temp on a wood burner, closest I get is using the weber temp indicator for indirect cooking. That meat must fall off the bone after 14 hours, but haven't the guests all gone by then:P

[Nick Leeson]

Does it beep to tell you when it's done? Fucking fannies. I'll forge my own fire, thanks.

[Hermes]

I spent all of Saturday afternoon in a barbecue.

 

It's the last time I go there for a hair cut I tell yer.

[ReddOrDedd]

more smokey goodness.

 

Smoked Jalapenos with cream cheese wrapped in bacon with a splash of Chipotle hot sauce

Garlic and cream cheese stuffed mushrooms

 

Hickory and Cherry wood chunks, 1.5hrs for the Jalapenos, 40 mins for the mushies @250F

 

 

 

The beauty of these, I assume, is that the cream cheese fights off some of the fire in the chillies, but still lets the heat come through.

 

Sounds good to me.