How about an official BBQ thread?
 

How about we get a thread going for those of us who spend our free time outside by the grill? This could be a good place to swap recipes and get ideas.

Ill get it started with today's project. 6.5 lb bone in pork loin. Brined 48 hrs, rubbed and injected. Stuffed with 1 lb smoked pork and garlic sausage. Covered in bacon for the win. Smoking it for about 6-7 hrs at 240-250 over pecan and applewood.

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What are y'all cooking for the holiday weekend? If it had occurred to me to make this thread yesterday, there would be some fantastic ribs in here too.

Love this idea! Hope to share some good stuff and learn loads!

Please tell me you didnt devour that before getting "cooked" shots :yum:

How about an official BBQ thread?
 

After seeing how many of us like to BBQ in another thread, it occurred to me to have a place for us to swap ideas and recipes.

Cooked pics will be in another 5 hours or so.

What a motherfücker you are... I went from head hurting to starving in 30 seconds, LOL

Tell me how it is!!! :tiphat:


Actually... It's going to be amazing...

Did someone say BBQ!?

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This thread is going to rule!

Boom, that's going to be amazing. I did one last week and finished it in the oven! I used apple wood as well.

Now that's a mans rig right there.

Agreed. Before my dads health went down hill he wanted a rig he could tow around.

Wood Love It!
 

"Wood" love to have cooking, etc topics often in forum here! I need lots of tasty ideas to keep up my weight... so I can shave it off my cars and bikes.

Magnum grill:

That thing is sweeet! I can hear my neighbors bitchin about it already lol

Lets talk fish for a minute. I LOVE cold smoked fish, one of my guilty pleasures. Has anyone had any success with "hot" smoked fish turning out good? I imagine it would have to be brined for at least over night (second thought would it turn it to mush)?. Any ideas on temps/time/woods?
I normally keep Northern Pike, Walleye, perch. Any other species around Midwest that are good?

I'm not sure how well that would turn out. I think it would end up mushy. Only one way to find out. Go grab some cheap fish at the store and give it a shot. I'd keep the temp really low, around 225 or so and use a lighter wood like oak. Brining it overnight is probably going to be best.

Yeah I was thinking of temp as low as possible. I have a feeling this is going to result in me buying the stuff from the store lol but I will give it a go at least.

Yeah, I'd buy a cheap piece of fish to try it out. You don't want to ruin something expensive if it turns out poorly.

I have a lot of walleye fillets right now. My uncle usually brings by 30+ pounds of it during late summer/early fall. I usually end up with about 20# too. We eat a lot of fish lol

Nothing to special but I myself enjoy BBQ-IN!

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Propane? Boo this man!


;)

For any the care to follow, I actually do competitive BBQ. We post all of our updates on competitions at historicbbq.com

:icon17:

I didn't get any real BBQ time this weekend so far. Burgers on the grill was the highlight lol.
I am in the market for a grill that is capable of using natural gas. I routed a line to my deck and has easy on/off valve and quick disconnects. I just don't have time always for charcoal, which is my preference. I have a budget of about $1000. Any ideas are appreciated.

Please share with us some Non-secret tips!

Don't burn the meat :D

What kind of tips are you looking for? Most of your finished product comes down to meat prep and rub.

That bar-b-que is way too clean:tup:

LOL I have really bad OCD when it comes to my car and my grill. They got to stay clean.

Oyster Action
 

How about an official BBQ thread?
 

Peppered pork tenderloin wrapped in a bacon weave and smoked for three hours over pecan, and a few chicken breasts for lunch for the week. Threw a few steaks on the little Weber since the big pit isn't set up to get the temps needed to really sear a steak.

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ohhh hell, i'll be avoiding this thread at all costs...hahaha... damn it, all this food talk will drive me nuts!!!

I could hang out with you! Excellent job sir. I'll get some goodness posted up here this week!

It actually didn't come out as fantastic as it looked. It was awesome, but the tenderloin was a bit too small, so there was overlap in the bacon weave and it didn't all get crispy. First world problems, I know. :rofl2: Next time I'll go bigger on the loin, and brine it for a couple of days before like I usually do. The next one will be epic.

Not pictured were the chorizo and cream cheese stuffed bacon wrapped jalapenos that got thrown on the grill as well. I decided to roll the dice with my life, and also made a few chorizo and cream cheese stuffed bacon wrapped habaneros. Surprisingly awesome. They hurt, but not as bad as expected. Of course, no one else was willing to try them. :rofl2:

:drool:

Ribs were on sale at the grocery store, so it looks like I know what I'll be doing tomorrow. Only four racks this time. I've still got to get my rib rub and sauce dialed in a little better, and the last batch was too tender so my technique needs work. Pics when they hit the grill tomorrow.

I had a rack made that holds 36 jalapenos. I haven't tried chorizo in the stuffing! sound amazing. I usually use bacon/cream cheese/cheddar filling.

http://img.tapatalk.com/d/13/10/05/udy8aje6.jpg

Trimmed, rubbed and ready for smoke tomorrow.

So if I catch a redeye flight I can be there very soon... that looks :yum:

By all means. We've got plenty.

You are going to look funny in the morning when some fat dude is standing next to your smoker salivating :bowrofl:

The funny part will be explaining it to the gf. "It's ok honey, its a random guy from the Internet."