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Corinthian
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Just bought a new bbq grill as well as BBQ IMPLEMENTS OF DOOM AND DESTRUCTION (!!!!!!) today. :D I cannot wait to start making kebabs, hamburgers, steak, etc etc with the knew grill, utensils and barbecuepit.com. :D

 

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.

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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!

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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

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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 by Grant Whitley
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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 by TSJ
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  • 2 weeks later...

Fail and success. :lol:

 

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. :lol:

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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 by John Dudek
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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. ;)

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  • 1 month later...
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.

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  • 10 months later...
  • 1 month later...

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.

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  • 1 year later...

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 by X-Files
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  • 3 weeks later...

 

 

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.

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  • 3 weeks later...

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 by X-Files
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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.

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  • 3 weeks later...

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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