Who is serious about BBQ?

-
Beer butt chicken...Pictures tell the whole story...Beer Butt Chicken with Shinner Bock as the basting beer..I got to drink some to....


IMG00634-20110501-2016.jpg


IMG00635-20110501-2017.jpg
 
Here's one shot of my baby back ribs...mesquite wood chunks thrown on charcoal that is offset to one side for indirect smoking...ribs sprinkled with Tony Cacheres...picture of that to follow...

IMG00696-20100906-1855.jpg


Here's from another time we use Sweet Baby Ray's barbacue sauce....

IMG00607-20100808-1913.jpg


came from this rack...I am still looking for that brisket...it's coming

IMG00517-20100725-1941.jpg
 
Pull the silverskin off the back of the ribs and rub them down...

IMG00514-20100725-1826.jpg


IMG00515-20100725-1827.jpg


ahhhhh finally found it....4 to 6 hours of smoke and then finished off in the oven for six hours at 250 degrees

IMG00420-20100704-1052.jpg


IMG00421-20100704-1837.jpg
 
I am a little south...these are some of my favorites..I didn't have any Saltgrass Steakhouse seven spice but that is great for steaks and briskets..

IMG00102-20101107-2325.jpg
 
Texas Brisket

Trim fat off of whole brisket...try to get most of it off the flat of the brisket..leave some but we are looking to abtain a smoke ring...at least 12 hours in a tall kitchen trash bag with Claudes Brisket Marinade....

brisket_sauce.jpg


then pull it out of the marinade right before smoking and rub down with Saltgrass SteakHouse Seven Spice...

saltgrass7-t.jpg


Smoke for 4 to 6 hours...very heavy smoke..lots of water soaked chunks of mesquite

IMG00420-20100704-1052-1.jpg


Finish off in an oven or grill for 6 hours at 225 degrees...and you will get this

IMG00421-20100704-1837-1.jpg
 
Those good steaks
Every once in a while I will buy a whole tenderlion...cut it up into two very large steaks..and four smaller steaks..and two bags of steak for stir fry or beef stew...66 bucks..

IMG00165-20101121-1247.jpg


IMG00166-20101121-1316.jpg


After some seven spice and smoke they are great...and did my onion with Tony's C and smart balance spray oil...trying to eat right....

IMG00172-20101121-1947.jpg


IMG00173-20101121-1947.jpg

​

​
 
Frozen turkey in a brine

My father in-law gave me another frozen turkey on Christmas..I gave the turkey it's brine ice bath and closed the cover...the turkey was still half way frozen and a bag of ice will keep it for another day...

IMG00233-20101126-2215.jpg


IMG00234-20101126-2217.jpg


IMG00235-20101126-2220.jpg
 
Heres that Turkey

Out of the brine and coated with Jerk rub.....

IMG00303-20101129-2027.jpg


...after I took it off the grill...had to finish in the oven to get it up to temp...

IMG00307-20101130-0004.jpg
 
I had two of one of my favorites for the grilling and chilling time tonight...long sleeve shirt and light jacket required...

IMG00567-20110123-1920.jpg


Brussel Sprouts smothered in bacon and onions....

IMG00568-20110123-1936.jpg


Baby oh Baby Babyback ribs...

IMG00569-20110123-1936.jpg


Mine have the Seet Baby Ray's sauce on them...

IMG00570-20110123-1939.jpg


My plate before adding some more to my potatoe....

IMG00571-20110123-1942.jpg

​
 
A six pack and a pork butt....I got it trimmed and rubbed down...ready to go tomorrow..rain or shine...mainly rain scheduled for tomorrow...

IMG00216-20110304-2244.jpg
 
Here's the start of the smoking...
smile.gif


IMG00221-20110305-1121.jpg



Here's the end of the smoking...then I finish it off in the oven at 225 degrees for 4 hours...
biggrin.gif


IMG00223-20110305-1413.jpg
 
Here is a couple things I really like to do.
Buy your favorite cut of meat. Take your favorite spice rub and slather the raw meat with it 3 hours before cook time. Put all the meat on a platter and cover with Saran Wrap and stick in the fridge. Pull the meat out of the fridge around 25 minutes before cook time and let set on table still covered. It self marinates with the rub. slow cook the steak to your liking.... You will love the flavors.

Grill Salmon....
Get a huge salmon fillet.
Put it on a large wood plank for cooking.
Add to the fish fresh dill weed, and lemon pepper.
Take Mayonaise and slather the top of the fillet about 1/4" thick all over.
Crush up a bunch of Ritz crackers and coat the mayo spread with about 1/8 crumbs from the Ritz.
Use Hickory chips if you have them in a smoker box (not necessary but good)
Slow cook covered with tin foil. (doesnt take long to cook)

The mayo melts and marinates as it cooks. If you like Salmon... you will never eat if differently again.

-RPM
 
Pictures tell the whole story...Beer Butt Chicken with Shinner Bock as the basting beer..I got to drink some to....previous post showed a previous done one and this is how it starts
IMG00396-20110327-1639.jpg


IMG00399-20110327-1919.jpg
 

bremereric said:
Pictures tell the whole story...Beer Butt Chicken with Shinner Bock as the basting beer..I got to drink some to....previous post showed a previous done one and this is how it starts
IMG00396-20110327-1639.jpg


IMG00399-20110327-1919.jpg
Click to expand...

Well after seeing all of that mighty fine cooking, I got one question for you Amigo. You're running a Hemi torsion bar on the driver side of your Dart, ain't ya?
 
mtandrews said:
Eric, looks like you gitten after it!!!
Click to expand...
I get after it every weekend...cold or rain I have more to submit...

Revhendo said:
Well after seeing all of that mighty fine cooking, I got one question for you Amigo. You're running a Hemi torsion bar on the driver side of your Dart, ain't ya?
Click to expand...
I am running some PST 1.0000 something torsion bars...
 
You must log in or register to reply here.
-
Back
Top Bottom