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All things BBQ!!!
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OAW
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Jul 24, 2013, 06:15 PM
 
Just a thread for a discussion of all things BBQ! Tips, techniques, recipes, pits, etc. And of course, what BBQ thread is worth its salt without pics!

OAW
( Last edited by OAW; Jul 24, 2013 at 07:08 PM. )
     
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Jul 24, 2013, 06:53 PM
 
If this thread ends up needing epically tasteless trolling, just ring me up.
     
OAW  (op)
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Jul 24, 2013, 07:07 PM
 
Today was a good day!


It's 70 degrees and blue skies. The wife is out getting her hair done. What's a man to do?


Well for a red-blooded American male … there's always BBQ!


And now … it begins!


Chicken is prepped.


Chicken is seasoned.


Chuck roast is seasoned, marinaded, and ready to go.


Setting up the smoker with charcoal and hickory wood.


Hot coals on top from the chimney starter.


Water pan to keep the meat moist.


Putting all the meat on.


Remote thermometer to keep an eye on the temp.


Just letting that smoke do what it do!


Kicking back enjoying the view. Sipping on a brew!

OAW
     
OAW  (op)
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Jul 24, 2013, 07:07 PM
 
Today was a good day! Part 2


An hour later and the chicken is good to go.


2 more hours later and the chuck roast is at 160 degrees.


Foil up the chuck roast to take it to 200 degrees so it can get more tender.


Smoked Chicken Lollipops with Jamaican Jerk BBQ sauce and Caribbean Rice.


Smoked Chuck Roast with Jamaican Jerk BBQ Sauce, Penne Pasta, and Potato Salad.

OAW
     
OAW  (op)
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Jul 24, 2013, 07:18 PM
 
Was my first time smoking chicken lollipops. I learned later that I should have wrapped the exposed bone in foil to keep the white color. Would have made for a bit nicer presentation. But they still tasted great!!

OAW
     
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Jul 24, 2013, 11:02 PM
 
You forced me to settle.

     
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Jul 25, 2013, 09:40 AM
 
Awesome thread, awesome start. I've found it a general rule that exposed bone usually comes out better if foil-wrapped, and always if cooking at higher temps ("grilling" as sub would like to say ) - like a rack of lamb for example. I always try to yank it off at some point to get a bit of a charred look.


Lamb by shortcuttomoncton, on Flickr

After a trip down the street to my butcher for some ribs it turns out he had a 9-pound boston butt that someone had just cancelled on - so he was happy to give me a good price. It's boneless so I guess I'll have to be a little more careful with it than usual (I've never done a boneless BB before), but I foresee a good, long Saturday coming up.
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OAW  (op)
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Jul 25, 2013, 11:55 AM
 
^^^^^

Now that looks awesome! About a year or so ago I was in KC and visited Fiorella's Jack Stack BBQ. I had the Lamb Ribs ... among other things like Brisket Burnt Ends, Smoked Wings, etc. I was surprised how much they tasted like beef ribs but looked like spare ribs. I have to get those again soon. In the meantime I need to try my hand at a rack of lamb like this!

OAW
     
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Jul 25, 2013, 12:01 PM
 
Smoked Chicken Drummies and a "Beer Can" Chicken going on the grill.



OAW
     
OAW  (op)
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Aug 2, 2013, 12:15 PM
 
     
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Aug 4, 2013, 08:33 AM
 
We had Texas barbecue last night. Some barbecue purists say Texas barbecue isn't really barbecue because it includes (gasp!) beef! We had brisket with coarse-cut cole slaw and mustard potato salad. Cooked over a mesquite fire, a good brisket is one of the bigger carnivore treats...ah; tree fire cooking cow. Yum! The cole slaw was just slightly sweet, and the potato salad had just enough mustard for flavor without being tart. Last week we were at a restaurant that is running a summer-long "BBQ special," and we had their ribs. Completely different kind of sauce, but when the meat slips off the bones, and you get your hands involved in the eating process, you remember why being a carnivore is a good thing.

Glenn -----OTR/L, MOT, Tx
     
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Aug 4, 2013, 11:22 AM
 
I've never liked brisket, but meat of any sort always seems better on the grill, bbq or not.
     
OAW  (op)
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Aug 8, 2013, 12:49 PM
 
Fourth of July BBQ


Thought I'd make my first Bacon Explosion (aka "Fattie)


Turkey sausage in the freezer bag


Smash it out till it's flat


Saute some onions and mushrooms


Cut the freezer bag away to reveal the turkey sausage


A little spinach so I can pretend that this will be somewhat healthy.


Some Pepper Jack cheese


Toss on the sauteed onions and mushrooms


Make a lattice out of the turkey bacon. Took a minute to get the hang of it!


Roll up the turkey sausage and its toppings


Roll the turkey sausage into the turkey bacon lattice

OAW
     
OAW  (op)
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Aug 8, 2013, 12:50 PM
 
Fourth of July BBQ - Part 2




Chuck roasts on the smoker


Just letting the smoker do what it do


Fattie on the other smoker/grill


Just letting it do what it do


What's a BBQ without wings?


Taking the Fattie off the smoker/grill!


Smoked BBQ wings!


BBQ Beef Burnt Ends!

OAW
     
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Aug 8, 2013, 04:53 PM
 
Man I love a good fattie. A friend of mine (from Georgia, of course) makes one with olives, feta, and other Mediterranean ingredients. Awesome.
     
OAW  (op)
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Aug 8, 2013, 06:14 PM
 
Originally Posted by Laminar View Post
Man I love a good fattie. A friend of mine (from Georgia, of course) makes one with olives, feta, and other Mediterranean ingredients. Awesome.
Yeah that one turned out pretty decent. But I must say ... with the turkey sausage AND turkey bacon it was almost too salty for my tastes. Makes me wonder if I should have went with ground turkey instead of the turkey sausage instead. I might try that if I decide to try my hand at another one.

OAW
     
   
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