Notice I said BBQ, not grilling. I'm talking low and slow using wood or charcoal and wood chunks for flavoring. There's few things better than tending a smoker and drinking a few cold ones to pass the day. Even better when the food (ribs, brisket, pork, whatever) is ready.
Does anyone else here enjoy this hobby?
DutchmanAZ

 

It's the only type of cooking I can do. You use hickory or mesquite?

 

>Notice I said BBQ, not grilling. I'm talking low and slow
>using wood or charcoal and wood chunks for flavoring.
>There's few things better than tending a smoker and drinking
>a few cold ones to pass the day.

I need a beer now!

 

up here in the cold north (minnesota) we call it smoking!:-) ever try cherrywood or apple?give it a try i think youll like the different taste

 

I BBQ whenever I get the chance.
I recently bought hickory wood chips to use in my gas grill & I LOVE THEM!!
The only con is, you have to soak them in water for 1-2 hours, so they don't catch on fire in your grill & sometimes when I soak them for that amount of time they still flame up!
I fixed a turkey breast on the grill with the hickory chips & it was WONDERFUL!!!! I would recommend that you try it.
First make a brine solution to soak the breast in overnight, the solution consists of water, kosher salt, garlic, bay leaf, and ice cubes. Look it up on the Google search engine.
Happy BBQing!!!!!!


Shari
1999 Expedition 4.6 4x4 "Black Beauty"
K&N Performance Filter (working on future mods!)

 

GAS yuk! gotta have wood or charcoal its the only way for me.



Wiz

[link:www.clubfte.com/users/thewiz427/index.html|"Wiz's Place"]

 

i love to make a bond fire and rost hot dogs over it! hmmmm then make smores, with gram crackers, chocolate and a marshmallow

 

There's nothing like cooking over an open fire while camping.

I use to have a Weber kettle. Then I went to a gas grill. Then my wife bought me a smoker. I'll never go back to gas.

It's nice being at the top of the food chain. Carnivores rule!

 

If you put your wood chips in an old marjorin tub full of water you can keep them in the fridge so they are always ready and wont be as apt to flare up on you.


dj

 

DutchmanAZ, like you said, BBQ. Often confused with grilling. I grill most often because it is quicker. But sometimes BBQ. For a great BBQ dig a square sided trench 20" to 24" deep by 3' long by 16" to 20" wide. Fill half to 3/4 with oak, hickory or your choice of wood. Don't use a lot of pecan, cherry or apple. Don't know about mesquite we don't have any in Alabama. Lay the wood so that it can get a little air under it, light it off, helps to put in a little bag charcoal. If you don't have much wood use mostly charcoal, same thing just cost more to do. Let the wood burn down to no flames and solid embers. Cover the embers with 2" of clean sand, no rocks. Take your seasoned pork shoulder and or beef briskets, wrap them in wet clean burlap or cheesecloth, place on the sand. Put a piece of tin into the hole covering the meat. It helps if your cover tin is the abut the same size as your hole opening. Cover the tin top with dirt or sand, seal off all smoke, smoke equals air, air equals burn't meat. Come back in eight to ten hours. Cooking time depends on the size of the meat pieces. Dig it out, remove the burlap or cheese cloth. That is real Pit BBQ. It is a lot more trouble to do than grill, takes a lot longer, but if you have a lot of meat to cook or many people to serve it is the way to go for BBQ that will fall off the bone. You can do Turkey and Chicken that way but don't mix it with pork or beef, different cooking times. You don't want to unseal the pit to soon or often. Most of the people that I know that do real Pit BBQ make a semi permanent pit lined with hand stacked fire brick. Made me hungry writing about it. I cooked some chicken yesterday, on the grill with a beer can, drunken chicken. Think I will hit the left overs. Regards.

 

[updated:LAST EDITED ON 14-Sep-02 AT 02:22 PM (EST)]Mmmmmmmmmmmmmmmhhhhhhhhhhhhh......bar-B-que!!!!Auuuuggggh!

 

Man, y`all sure know how to make a person hungry!! Soak your wood,(masq., pecan, or hickory) in the birdbath for a few days. Cut the backstraps out of the deer. Cut them crossways to make little steaks (we call `em 3-minuit steaks). Soak them in Zesty Italian dressing for about a day and overnight. Get your fire going and burn down to embers, then put the wood on and let it smoke good. Put the steaks on for about 10 mins. on each side. Make sure the slats in your pit are not too big because the meat shrinks some. Melt in your mouth!!!! They are good if you wrap bacon around them too. Later!!

`82 F-250 Custom** 4x4 ** 351W ** 39.5--15x16.5** SS- TSL`s ** 6" Lift ** Granny 4-speed**** If you can`t run with the BIG DOGS , stay on the porch!!!

 

Charcoal and mesquite's the only way to go for me. I have a Weber kettle grill and I love it. If you like garlic, here's a good recipe: Slice garlic cloves in to slivers or chunks, and tear apart some fresh rosemary leaves. Stuff both under the skin of chicken breasts...you can also use legs, thighs, etc....and salt and pepper the outside. Cook'em over spread-out coals until juices run clear and they will melt in your mouth.
If you like grilled tuna, try rubbing the outside with wasabi, a little olive oil, and soy sauce before searing the hell out of it on the grill. Leave it a little rare in the middle...mmmm!
The applewood chips are great too....they really give everything a wonderful flavor.
Okay, now I'm hungry too...


Amyzon

 

You post a question like that on a truck webpage? Of course we BBQ and we grill too.

My wife is constantly b!#@%ing that I have too many BBQs. I would guess maybe a dozen. I dry smoke, I water smoke, I grill(Gas and charcoal), I BBQ(Gas and Charcoal), I have big grills and little ones, some for picnic, some for trailer camping, some just for a marshmallow roast. Only types I don't have yet are one of those clay pots and a double drum smoke/BBQ. I am now getting into sausage making, more b!#@%ing on the horizon I think.

Maybe my favorite BBQ is the Christmas Turkey. Takes me part of the night and all day to get that sucker ready. But when he is done, he is more welcome than Santa Claus. Also do a mean set of ribs, suck the meat right off the bone, who needs a fork. Maybe my best is Korean style ribs, yum, or maybe my teriyaki sticks(a company picnic favorite).

BBQ, rain or shine or even snow, as long as I got fire, we're going to eat.

Jim Henderson

 

Hello ; Yes only I call it "smoking" ,I have several different type cookers at the house most of which I use just oak to run , I do use a little charcoal to start the wood though. of all the different type oaks around here , I find that Black Jack oak works best.
I couldn't agree with you more that it is a great way spend a day and the rewards are many. latly Ive been using this vinigar based east carolina BBQ sauce that is just the dangdest I've ever had,you can use it as a marinade and baste your meat a time or two while it is cooking. I'm not real crazy about the catsup or honey based sauces