Corinthian Posted October 30, 2008 Author Posted October 30, 2008 Thanks Shot! Yep, I had in mind just using a leftover but clean can of ice cream or something for the chimney. I will give it a shot.
Grant Whitley Posted October 30, 2008 Posted October 30, 2008 Just bought a new bbq grill as well as BBQ IMPLEMENTS OF DOOM AND DESTRUCTION (!!!!!!) today. I cannot wait to start making kebabs, hamburgers, steak, etc etc with the knew grill, utensils and barbecuepit.com. Hmmm... chimneys.... I don't see such things here. Would it be possible to make one? Any metal cylinder with an aerated bottom should work. But really, a chimney is a luxury. You can get the same effect by stacking your briquettes in the grill and lighting them.
Corinthian Posted October 31, 2008 Author Posted October 31, 2008 With the kind of charcoal we usually buy (el cheapo ones), I reckon a chimney - even a makeshift, DIY type - will help a lot. Oooh!!!!! Can't wait to assemble the grill later (on leave from the office today, but I brought home work - dammit!) and fire it up and make some delicious food hehehehe!
RIPper Posted October 31, 2008 Posted October 31, 2008 today's lunch was at Opie's BBQ in Austin. had some grilled chicken, which was amazing...couldn't eat it all, gonna finish it just now. had some other BBQ stuff around here, and I'll miss it at home in Prague
Grant Whitley Posted October 31, 2008 Posted October 31, 2008 (edited) With the kind of charcoal we usually buy (el cheapo ones), I reckon a chimney - even a makeshift, DIY type - will help a lot. Oooh!!!!! Can't wait to assemble the grill later (on leave from the office today, but I brought home work - dammit!) and fire it up and make some delicious food hehehehe! The only thing the chimney does is get the coals hot a little quicker. You can get 90% of the effect by simple stacking. Edited October 31, 2008 by Grant Whitley
TSJ Posted October 31, 2008 Posted October 31, 2008 (edited) today's lunch was at Opie's BBQ in Austin. had some grilled chicken, which was amazing...couldn't eat it all, gonna finish it just now. had some other BBQ stuff around here, and I'll miss it at home in Prague You should also try some Texas Kolaches with BBQ sausage in the middle of 'em or garlic pan breakfast sausage. Knock out! Here's a good place to get some. Hruskas Edited October 31, 2008 by TSJ
Corinthian Posted November 10, 2008 Author Posted November 10, 2008 Fail and success. Failed: Homemade chimney using a can with holes poked into it. No noticeable difference in the ease and speed of firing up the charcoal. And when it became hot enough and poured into the bbq grill, it cooled quite fast. Success: First-time beef kebabs using whatever available ingredients on the shelf. Good prototype for BBQFest 2008 at home.
Corinthian Posted November 18, 2008 Author Posted November 18, 2008 What's a nice pasta dish to accompany this roast beef: http://www.barbecueweb.com/bbq_beef/roast_beef_recipe.html Any recommended red wine to replace the beer in that recipe? I'll be cooking this next week.
Corinthian Posted November 18, 2008 Author Posted November 18, 2008 (edited) DP Edited November 18, 2008 by TomasCTT
John Dudek Posted November 19, 2008 Posted November 19, 2008 (edited) What's a nice pasta dish to accompany this roast beef: http://www.barbecueweb.com/bbq_beef/roast_beef_recipe.html Any recommended red wine to replace the beer in that recipe? I'll be cooking this next week. The maindish is going to be the beef, so I would keep it simple and make some ramen noodles cooked in real beef broth and seasoned with lots of chopped scallions (green onions.) Slice the beef paper thin and top the noodles with the beef slices. Steamed, mixed Chinese vegetables flavored with five spice, a good splash of sake' or dry sherry, soy sauce and a little rice vinegar would go really well alongside. A good dry, cabernet would go well with this. Edited November 19, 2008 by John Dudek
Sikkiyn Posted November 20, 2008 Posted November 20, 2008 I fired up the smoker just one week ago and smoked a beef brisket and a whole chicken. While it was no "Sonny Bryan's BBQ" quality, it was pretty damn good. I have an electric smoker and I use mesquite wood hunks soaked in water for the smoke. On the brisket, I put brisket dry rub all over the meat and wrap it in foil and place it in the fridge 24 hours prior to cooking start. I started cooking the brisket at 0600 (and the chicken at noon) and by 1530, both were was done. After the meat resting for about 20 minutes, I carved and served. It was wonderful. Grilling burgers tonight . . . propane grill. I recommend the Angus; tasty burgers this evening.Bought a 10# brisket this afternoon, and a large Tom for next week: Tom is already chilling in the spices, and will be properly treated numerous times prior to his introduction with the pit.
Brian Kennedy Posted December 25, 2008 Posted December 25, 2008 The Best of the Best, and the nice part is almost all of it is WITHIN AN HOUR OF MY HOUSE!!!!!!The map! Best in Texas BBQ The Holy of Holies: City Market in Luling It don't get no better..... As a flamin' librul NYC journalist type, let me say that The Establishment thinks that the Texas Monthly puts most of our stuff to shame. Those are some damn well-written restaurant reviews.
X-Files Posted November 3, 2009 Posted November 3, 2009 A 170-year-old food secret was almost lost to the trash heap. The original recipe notes for Lea & Perrins Worcestershire Sauce have been unearthed in a dumpster near the sauce factory by former company accountant, Brian Keogh. It was unclear why he was digging through the trash. http://www.slashfood.com/2009/11/03/worces...und-in-trash%2F
Murph Posted December 11, 2009 Posted December 11, 2009 Found a place close to the house that makes chopped brisket sandwiches and in theirs they add lots of the BCBs (Burnt Crunchy Bits- Thanks Terry Pratchett), and onions/pickles. Sauce as you like it, on a hoagie roll. Pretty nice, their ribs are good also, Lupe started crying eating them, because her mom loved ribs done right.
X-Files Posted March 3, 2011 Posted March 3, 2011 (edited) BP's new avatar?Now 75, Bobby Seale, a founder of the Black Panthers, cooks and eats barbecue 10 times a year. http://www.nytimes.com/2011/03/02/dining/02Elder.html?_r=1 *The Wisconsin Meat Industry Hall of Fame will induct five new members this spring. They include an African American entrepreneur who built a business based on a home recipe, a man who leveraged a spot in "The Wizard of Oz" into a role as an iconic industry spokesperson, an expert in flavor and color technology, and husband/wife team whose products have won hundreds of industry awards. http://news.cals.wisc.edu/communities/2011/02/18/five-inducted-into-meat-hall-of-fame/ Edited March 3, 2011 by X-Files
X-Files Posted March 22, 2011 Posted March 22, 2011 Meat Glue! http://au.todaytonight.yahoo.com/article/8989315 http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/
Rocky Davis Posted March 23, 2011 Posted March 23, 2011 (edited) Newest edition of Ft. Worth Magazine Cover Story: BBQ Wars http://virtualonlineeditions.com/publication/?i=62942&p=1 In the link, click "Contents" and go to page 42 for the story. Story ends on page 52. Edited March 23, 2011 by Rocky Davis
Doug Kibbey Posted March 23, 2011 Posted March 23, 2011 Meat Glue! http://au.todaytonight.yahoo.com/article/8989315 http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/ Transglutaminase (aka tissue Transglutaminase, tTG) is ubiquitous throughout the body of all mammals in several forms. It is a common component of erythrocytes (red blood cells). The consumption of glutaminases is routine so it's use in this application is unremarkable EXCEPT... ...about 1% of the Caucasian population suffers from celiac disease. CD is an autoimmune response to gluten containing products (so-called because they are glutenous...having the properties of this organic glue) and the development of anti-tTG antibodies is a hallmark of CD. CD is a serious disease leading to G.I. problems and has high associations with the development of diabetes, thyroid disorders and lymphoma, apart from the pediatric complications such as failure to thrive, short stature and delayed sexual development and poor dentition. Diagnosed CD patients go to considerable lengths to avoid foods containing glutens (gluten free diets or GFD's) and you've likely noticed some notations on restaurant menus and some grocery items. Where CD patients do not expect to be have to be vigilant about consuming glutens and an auto-antigen directly is in their meat products. A sensitive individual consuming this could be expected to express an unexplained worsening of the disease and have idea what the source is. Add to that the most CD patients go most or all their lives un or improperly diagnosed, you can see the problems.
X-Files Posted April 13, 2011 Posted April 13, 2011 (edited) Tanknet PSA - support your local butcher Would it surprise you to learn that meat can be shipped out to stores before processors know whether it's contaminated with bacteria? Well, that has been the case. And it's a problem. Foodborne illnesses make 48 million people sick every year, according to the government. Processors have been allowed to test meat and poultry for salmonella, E. coli and other nasty germs, then move the stuff out the door before the results came back. http://www.npr.org/blogs/health/2011/04/05/135138661/feds-wants-meat-to-pass-contamination-tests-before-shipping?sc=17&f=1001 Meat in the U.S. may be widely contaminated with strains of drug-resistant bacteria, researchers reported Friday. Nearly half of all meat and poultry sampled in a new study contained drug-resistant strains of Staphylococcus aureus, the type of bacteria that most commonly causes staph infections. Such infections can take many forms, from a minor rash to pneumonia or sepsis. But the findings are less about direct threats to humans than they are about the risks of using antibiotics in agriculture. Researchers from the Translational Genomics Research Institute, a nonprofit biomedical research center in Phoenix, analyzed 136 samples of beef, chicken, pork and turkey from 80 brands. The samples came from 26 grocery stores in five cities: Los Angeles, Chicago, Fort Lauderdale, Fla., Flagstaff, Ariz., and Washington, D.C.http://www.latimes.com/health/boostershots/la-heb-meat-bacteria-20110415,0,7997782.story Edited April 15, 2011 by X-Files
John Dudek Posted April 17, 2011 Posted April 17, 2011 I'm hoping to smoke some pork, country ribs for much of the day tomorow in my smoker. I gave them a dry rub of chili powder, garlic and onion powder, allspice, thyme, sage, paprika, seasoning salt, black pepper, cayenne pepper and dark brown sugar. I'll be cooking them with a low wood fire of maple and oak, with some apple wood thrown in for flavor.
Archie Pellagio Posted April 17, 2011 Posted April 17, 2011 About to BBQ some skippy... Nothing like eating your national symbol!
Corinthian Posted April 18, 2011 Author Posted April 18, 2011 Luke: How do drop bears taste when BBQ'd?
Stargrunt6 Posted May 8, 2011 Posted May 8, 2011 (edited) BP's new avatar?Now 75, Bobby Seale, a founder of the Black Panthers, cooks and eats barbecue 10 times a year. http://www.nytimes.com/2011/03/02/dining/02Elder.html?_r=1 Nothing like eating ribs and bashing whitey. Edited May 8, 2011 by MCab
Old Tanker Posted May 8, 2011 Posted May 8, 2011 Went to a BBQ and pool party yesterday. The host and his son are from s. Missouri and served BBQ'd pork smoked with Hickory just trucked in from Mo. Also had shrimp , baked corn , BBQ beans and home made ice cream with Brownies. Great food .
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