MS BBQ Thread

[KinKyJ]

So April is almost over and there hasn't been a drop of rain in Belgicum and the average temperature was 19?C (night/day combined). In other words, the BBQ season kicked off pretty early this year overhere (I'm really loving this global warming shit ).

So let's hear it folks, what is your favorite poison for the grill? As for me Thai chicken, merguez, cajun shit, gambas with garlic and sat?s.

Btw, you can find a shitload of bbq recipes here.

[thesightless]

Re: MS BBQ Thread

i like true BBQ. i.e., smoking a food as opposed to grilling. dont ever say BBQ down south and just throw a steak on a grill, they legally have the right to shoot you for that.

but as it stands, and we can verify this with newland, the smoked brisket at smoking Als is my all time favorite.

[KinKyJ]

Re: MS BBQ Thread

Overhere they just toss the meat on a grill too. Even on gas powered bbqs (yukkk). I'm with u on the smoking part, just gives a little extra to the meat... Just like a good dose of herbs (basil, rosemary, oregano, thym, paprika, ...)

[unkownartist]

Re: MS BBQ Thread

we just got ours this year so were still in the experimental stage with it but i,m guessing my neighbours poodle will go down well the noisey fuck

[GLD]

Re: MS BBQ Thread

Here in down south germany we are into steaks. many people around here prefer sausages but I'm more of a steak man. Since my folks were born in russia they often do traditional schaschlik at home which i love, too. The meat is marinated in vinegar, onions and spices, pretty tasty. I also like to grill fish like pike, it develops a nice smokey flavour and tastes really good when done on the grill. Oh man i get hungry...

[Huggie Smiles]

Re: MS BBQ Thread

marinaded portibello mushrooms

marinade in white white, lil bit of garlic, a few chiili bits and some lemon/lime/orange scrappings.

superb stuff

(pretty much the only veggie dish I like by itself)

[KinKyJ]

Re: MS BBQ Thread

Here in down south germany we are into steaks. many people around here prefer sausages but I'm more of a steak man. Since my folks were born in russia they often do traditional schaschlik at home which i love, too. The meat is marinated in vinegar, onions and spices, pretty tasty. I also like to grill fish like pike, it develops a nice smokey flavour and tastes really good when done on the grill. Oh man i get hungry...

you should try to fling a trout on the bbq. Tastes great with some lemon, onions and garlic. Hungry too now, mrrrrr...

Btw, that schashlik sounds good too...

[GLD]

Re: MS BBQ Thread

you should try to fling a trout on the bbq. Tastes great with some lemon, onions and garlic. Hungry too now, mrrrrr...

Btw, that schashlik sounds good too...

Yeah my folks toss all kinds of fish on the grill like mad, it's super. Man schaschlik is really good, when the spits with the schaschlik pieces lie on the grill and they spread this wondeful flavour i know I'm home.

[simonr]

Re: MS BBQ Thread

My tip (learned from Gordon Ramsey) is to boil the chicken legs 1st - this does most of the cooking (plus it stops you giving your family/friends food poisoning) and keeps the meat moist. Then you can just flash them up on the BBQ to impart flavour.

[beto]

Re: MS BBQ Thread

First you'll need a nice fire



Remove some hot charcoals and set them under the grill. You'll need meat of course, here's some lamb



Now let it cook slowly...



...go get youself a glass of wine and enjoy.

[hambino21]

Re: MS BBQ Thread

Definitely Smoked Brisket( 14 hours of smoking)Dr Pepper marinade
pull pork sandwhiches
Shrimp on a stick

[Lrn]

Re: MS BBQ Thread

Definitely Smoked Brisket( 14 hours of smoking)Dr Pepper marinade
pull pork sandwhiches

absolutly..... nothing like a tender as fuck brisket sando... i might have to get one for lunch

luckily i have a few bbq joints near by so when i need my fix i can get it with very little effort on my part, and having a talanetd chef as a friend who i grew up eating his bbq at tailgates and kegs doesnt hurt either.
besides the above mentioned dishes minus the dr pepper (love to try it though)... dry rubded pork ribs, sweet sticky chicken thighs, korean beef Bugogi and lightly buttered sweet summer white corn top the list.... ill think of more if this thread keeps getting bumped

[toasty]

Re: MS BBQ Thread

Just had a cord of seasoned cherry wood delivered for BBQ season last week, so I'm very ready to go. To second what some people have already said, there is a huge difference between grilling and BBQ, the former being cooking meat over high heat, and the latter being slow-smoking it over very low heat.

Favorite all around meat for BBQ would be pork shoulder. Throw it on there with that fat cap up and let the fat render and soak into the meat to keep it moist for the many hours it spends in there. The great thing about pork shoulder, IMO, is that it's so versatile and forgiving. tastes equally great regardless of whether you do it sweet and smoky like they do in KC, mustard-based a la Tennessee or chopped up and mixed with a tangy vinegar sauce and slaw like they do it in the Carolinas, you can always count on pork shoulder to deliver an awesome experience.

Brisket is always a winner as well, and BBQ turkey makes regular turkey seem like a complete waste of time. Really, you could throw a bowl of cereal in the smoker for a few hours and it would come out better.

Love BBQ season. Just love it.

Oh, and BTW, Jenks' Dad's ribs are just off the hook. Totally in a class by themselves...

[Lrn]

Re: MS BBQ Thread

yea, me being a califoirna boy i dont have shit on a dude from st louis who gets cords of high quality wood delieverd to him specificaly for bbqing, thats no joke

[MusicJatt]

Re: MS BBQ Thread

Low and Slow ...