Just wondering what you Tejano's like to barbeque when you're out camping, off roading or just relaxing in the backyard.

Here in SoCal one of our favorites is *tri-tip*, or triangle tip roast. Great barbequed and served up with lots of salsa and some tortilla's and beans or toasted french bread and garlic butter. I like to roast green onions, red bell peppers and corn on the cob right on the grill too.



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Note to Krosati:
Pardon if this is off topic for the chapter forum. I'm not sure if chapter forums are only for club news and events, or can be used for general fellowship. It's probably up to you to decide how to run it. Just thought some conversational topics might get some more posting in your forum. So anyway, you won't hurt my feelings if you delete this thread or lock it and hold me up for public ridicule!

horsepuller, volunteer moderator

 

No way man! All conversation is welcome, truck related or not.
Clubs are for general fellowship between folks with the same intrests.
All visitors are welcome to post recipes, event happenings, announcements and anything else on your mind. Just please abid by the FTE guidelines or Ken may pull my privledges.

As for the vittles, we smoke up some goooooooood brisket, ribs, and chicken. This past turkey day, I smoked my very first bird on my pit and enjoyed every last morsel.
I like to take potatos, cut em in half, scoop out a tablespoon sized hole, sprinkle in a little garlic salt, a slab of butter and a couple of slices of Jalapenos. Wrap this in foil and put it on the pit. UUM UUM good!

Krosati
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I need new friends

 

Boy that brisket sure sounds good!
I'm never done one before. Any tips for doing one on the barbeque? I don't have a smoker.

 

Scott, me thinks that you are confused on your terms. Barbeque is a term for the art of slow cooking at low temps, different meats ranging from pork, beef, goat, etc.and not the thing that you cook on. North Carolina because of it being one of the older colonised ares has some of the oldest recordings of what has become known as bbq. The art seems to have come from the West Indees and the Carribeen areas, where the natives slowly cooked meats on sticks over or near open fire and or coals.
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John

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In the cool still quiet of night, you can hear chevies rusting away.

 

Thanks John, I stand corrected.
Here in SoCal, barbeque is anything grilled over coals or open flame. So we refer to the grill as a barbeque. I guess we are guilty of renameing things to suit us, then acting like we invented it, LOL!
Okay now it's your turn to share some good NC barbeque with us!
Scott

 

We might talk Q, but we'll have to do it where the real thing started, in NC
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In the cool still quiet of night, you can hear chevies rusting away.

 

Aw, Come on John, share with the rest of us. It wouldn't hurt to type it twice!
I like to trim my brisket of almost all fat, marinate it overnight with Stubbs marinate, spread a little moppin sauce on it before it hits the pit and slowly smoke that baby for about 6 hours. By the time its done, I've polished of about a 18 pack of Lite and ready to eat.

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I need new friends

 

Stubbs: "Ladies and gentlemen, I'm a cook!"
I've used Stubbs' rub and mopp'in sauce. Pretty good.

Here's my own recipe for marinade:
---------------------------------

Put meat in a 9"x13" pan.

Sprinkle heavy with tarragon vinegar
Pour some soy sauce over it
Shake out a little A1 Steak sauce over it
A couple light sprinkles of Worseshire sauce
Drizzle a little molasses over it
Squeeze on some Guilden's brown mustard


Now take a fork or spoon and smear it all together on the meat.
Then grind some black pepper over it and sprinkle with garlic salt or garlic powder if you prefer.

Flip the meat over and repeat.
Then flip it over several times so it's well coated.
Marinade should be fluid, not too sticky, not too runny. If it's too thick, thin it with a little more soy sauce. If it's too thin, just add a little more A1.

Whatever is left in the pan when you put the meat on the grill makes a good mopp'in sauce.

 

*wiping drool from chin*
MMMmmmmmmmmmm......
Are there enough for 2nd helpins?
What were the directions to your house again?


Krosati
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Oh come on. BBQ wasn't anything before TEXAS. Bar-B-Que is even named after a ranch in Texas. The bar BQ ranch. Nothing against NC, but I heard what ya'll call BBQ up there, my brother is in Cherry Point with the Marines. He has nothing good to say about the BBQ there, something about Vinegar and coleslaw on a grilled chicken sandwich suppose to be BBQ. Maybe his area is bad, but you won't find much bad BBQ in Texas. Yee HAWWW!!!!!!

-j.banks-

 

Bein' a widely traveled fella, I have no opinion on where it done started out at, but it definitely FINE! (There's a reason why ZZ Top is compared to a fine bar-b-que. "They bear down on the meat, an' leave off of the POTATO SALAD!")

Here's a dyno-mite quick way to make Jalapeno sauce:


[font size="4" color="green"]~ Salsa Verde de Jalapeno's ~[/font]

Get a whole gallon can of Jalapeno's, drain the juice into something you can set it aside in.

Go through and make sure there's no stems on any of the peppers (a plain old spoon works good as a "stemming" tool), then put as many at a time in a blender as you can.

Add just enough of the juice from the can to make them blend smooth - you should have anywhere from a quarter to a half can of juice left over (And that juice, mixed with V8 makes a dang fine "Red Beer")

Now you have a choice, if you cook the sauce in a 250 degree oven for an hour or two (use a large pyrex bowl) and blend it again - it'll come out real smooth, but less hot.

Or put it up in a gallon jug just like that. It will be crisp and chunky that way, and spicier.

If you find onions and carrots in the peppers, you can save them as treats, or blend them in to mellow it.

I also usually add some liquid hickory smoke flavoring to make it just a scootch more special...

But believe it or not, this recipe comes out so mellow anyhow that even a tenderfoot will get hooked on it. Try it out and see!


~Wolf

 

There ain't no place for BBQ like Texas. When I was up in Chicago and tried their "BBQ" I almost threw up it was so bad. Nope, give me some good ol' Pok-E-Jo's or Hill's Cafe any day. Oh, and something good to grill, at least around here in Austin is Earl Campbell's sausage . Good stuff. In addition to Brisket. Just make sure you don't go easy on the sauce.

 

-I nearly forgot to mention....

Take that same left over brine, and add some green and black olives to it in a gallon jar.


~ You'll be glad you did!

(Works good on boiled, shelled eggs too)

 

BBQ in NC,give me a break!Been there ,done that and don't want to do it again.In Corpus we smoke or BBQ everything-fajitas,redfish,shrimp,brisket,any kind of cluckers,even beans!

Mike in Corpus

 

Corpus huh? How's about you send me about 10 pounds of FRESH shrimp?
I been hankerin for a good batch of steamed shrimp.