Now that the weather is getting more tolerant it's time to start fire'n up that old grill.

Got any good recommendations for grilling something tasty?

Carnivore or Vegetarian Ideas Welcome!

Once Foodstamps gets a whiff of this thread, you'll be set. In the meantime, check out some recipes he gave us here.

Enjoy!

Jamaican Jerk Chicken


Cut up 1 whole chicken – set aside

Combine:
Jamaican all-spice (Smiths, Albertsons)
lime juice (with some zest) 2 limes
2 bunches green onions
Molasses
Hot peppers - Habaneros

Puree into marinade- marinate chicken 2-3 hours


BBQ low heat over charcoal. None of that hesher gas shit.

Serve with Brown rice cooked with chicken broth and browned butter instead of water.
Sautéed bell peppers, red onions. We do not recommend smoking a gangalicious reefer with this meal.

I've just been going apeshit on straight beef lately. No tricks besides a bit of salt and some pepper. I've been getting some killer tri-tips from Kellers.

my idea of a good bar-b-q involves lots of beer. the rest is just bonus.

I've been killing some time perfecting the art of BBQ sauce as of late.

Ain't telling you how the sauce is made. Some of you lucky bastards may get to injest(sp?) some of it in a few months, and I still ain't 100% happy with it.

But heres what you need to make food wise. Get a big grill and don't use a lot of charcoal in it(makes for less heat and lets you do a slow roast kind of thing). Load up a rack of beef ribs or a brisquet(sp?) with BBQ sauce, and let it slowly sit in a covered grill and give the flavors time enough to make some sweet sweet love with one another. Keep applying sauce on a regular basis. You be the judge of when it's cooked enough.

Serve it with beer and whatever the fuck else you want.

As far as sauce goes. Make your own. Even a badly done home made sauce kicks the shit out of anything you get in a store.

I'll give you some pointers on how that's done.

Here's what you'll need.

Canned Tomatoes(don't fuck with ketchup or tomato sauce like some sick fucks would lead you to do. And fresh tomatoes will just take longer to render down and give the same results)
Red Onion
Butter
Whiskey
Peppers(up to you on what kind, how hot do you want it?)
White Vinegar
Garlic
Brown Sugar

Now, Mince some red onion and peppers and fry thenm with some butter. Once that's done, crush a clove or two of garlic into there. Now add your tomato sauce, Brown Sugar, whiskey, vinegar, and anything else you'd like to add to the sauce.

Now put it on a low heat and let it slowly cook down until it looks like BBQ sauce.

^^^
That right there is the basics of what you need to know to make sauce. Have fun with it. Put in some ground mustard or celery salt maybe? Anything that you think would be good in there. If it sucks try again and correct your mistakes. I made a couple gallons of lackluster stuff before making one that I consider great.

Suggestions I'll give you on making it?

Make sure the brown sugar and peppers are the strongest ingredients. Heat and sweet are what make a BBQ sauce kick ass. Everything else is in there to compliment those two things.

Make sure you cook the sauce on a low heat. Boiling it down fast will give it a shitty texture and flatten some of the flavors.

Don't use too much or too little Vinegar. Eyeball it, it's very important to use a perfect amount, more so than anything else. Too much will give you an awful tasting sauce, too little will make it taste bland.

So there you go.

Now I'm really pissed about that couple feet of snow outside keeping me from BBQing.

I was really tempted to go get a brisket today and get it on the smoker. A lot of people will wrap a brisket in foil and put it in the oven and present it to you as BBQ. That's bullshit.

I use a little water smoker an smoke a brisket for a minimum of 10 hours with charcoal and hickory chunks. I coat the meat with a rub consisting of brown sugar, paprika, pepper and Spade-L beef rub before it hits the racks. After it's in thte smoker, the most important thing it to stick around and make absolutely sure that the temperature stays above 180° for as long as possible during the smoke. This liquefies the collagen in the brisket, which is inherently a boot leather tough piece of meat. All the fat oozes off/out of the meat and into the water pan, and in a few hours, the aroma of the hickory and hot drippings is just mouthwatering. Many hours later, you have atender, delicious slab of beef with a seared, blackened crust on the outside and beautiful bands of gray and salmon pink on the inside. People who do brisket in the oven frequently end up with a greasy, flavorless piece of meat which is little more than a vehicle for barbecue sauce. Nasty.

Of course, since this can be a long process and you're gonna need to stick around, it's a perfect opportunity do do a lot of drinking. I like a session beer like Heineken Light for such an occasion.

Also, if you do brisket in the oven, you'll get no burnt ends. When the brisket comes out of the smoker, they're great to serve to your pals like little redneck Hors D'ouvres before you start the main course.

As black had mentioned, I posted some BBQ recipes in their forum. Since there's not much going on here yet today, I'm gonna crib 'em. Here's a favorite:

Ranch injected chicken breasts

Depending on how many you eat, take the requisite number of chicken breasts and, using a flavor injector, inject them with a generous portion of ranch dressing. I usually try to get about a marble sized amount of ranch in them about every square inch. With any remaining dressing, brush it over the entire outsides of the breasts and pepper them moderately well with some Spade L Ranch Chicken Seasoning, available at the Albertsons on Juan Tabo & Lomas. Sear them on the grill using high heat on both sides. Get some color and char on 'em. Then reduce the heat to low and cook them until they are 120-140 degrees. I am usually continuing to brush them with ranch during the cook. When they are almost done, Cut some Raclette or Fontina cheese )I prefer Raclette)into slivers and dress the top with it. Add a bit of basil atop the cheese for color, and to help mute the smell if you are using Raclette. Bonus: Put a piece of Applewood Farms Prosciutto under the cheese toward the end of the cook, but try not to let it go too long or the edges can dry out and get crunchy.

Damned delicious. Do not use ranch with bacon in it, or you will clog your injector. Just imageine that hot chicken with all that delicious ranch oozing out of it as you cut it, and the creamy cheese falling over the sides. Damn!

Honey Chipotle Chicken

This next one is better if you are able to hit the chicken with an hour of hickory smoke, but it is not at all necessary. The dish was inspired by the honey chipotle chicken I had at El Hotel Hacienda Chichen when we went to the Yucatan a few years back. Easily done.

Take your chicken breasts and inject them with a 50/50 mix of "Bufalo" Chipotle sauce and honey. This is made easier if you nuke the mix to make it warm so as it is not as thick as it would be at room temp. After the chicken is injected, brush with said mix and give them an hour of hickory smoke. You don't want to actually cook the chicken in the smoker, so a low temperature is okay. After smoking, cook the injected breasts on the grill using the same technique as with the ranch chicken. Each time you turn them over, brush on a nice layer of the honey/chipotle glaze. Close to the end of the cook, dust them with onion powder. Four turns are usually enough. I like to use 90 degree turns to get nice grill marks on the meat for an attractive presentation. In Mexico, shit like this usually comes with inedible sides like fried plantains. I like it with a moist beef consomme rice. If you want your meat spicier, use more chipotle sauce. If you want it sweeter, more honey. Try not to use a chipotle barbecue sauce. I like the Bufalo brand as it is nothing but smoked jalapenos and vinegar. Bufalo brand sauces are usually available at Smiths.

Tri Tip, you cant eat anything better, I would give you the recipe, but I will hopefully be winning some bbq contests with it. But, any meat, with a little seasoning, and a smoker, cooked right, you cant go wrong. You could do a tri tip similar to the brisket, but I found that injecting it does wonder, given the fact that tri tip doesnt have a fat cap, or alot of marbling. The only place that I have found that has "true" tri tip cuts, is the commisary.

You California folk know wtf im talkin about!

Forget about a Battle Of The Bands, I'm thinking y'all should get together and have a Bar-B-Que cook-off. And let me judge. I'm hungry...

Crucial BBQ!!!!

Oh god I'm stopping by Padrells before practice tonight. Moriarty is still a good month away from BBQ weather. Its snowy today. This house we just moved into has a fire pit beside it. It needs some repair but as soon as its warm enough I'm gonna fix it up and get cookin. I think it would be cool to have a BBQ jam out here in the sticks. Just set up some gear and anyone can just jam some songs. Covers or origionals whatever.

quote:

Originally posted by DaveFame:
Crucial BBQ!!!!

Lots of herb and a keg of brew?

You all ever go to the whole foods market? Pick up some fuckin Habanero pork sausage, holy shit that was good, of course on the smoker, but anyway, they have about 10 different kinds of home made sausages, even buffalo sausage. mmmm

quote:

Originally posted by black:
Forget about a Battle Of The Bands, I'm thinking y'all should get together and have a Bar-B-Que cook-off. And let me judge. I'm hungry...

Now, that sounds like a fucking party. Sign me up.

Grilled 3-Veggie Medley (Okay, it's 2 veggies & a fungus)

INGREDIENTS
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive or vegetable oil
1 tablespoon margarine, melted
1/2 teaspoon salt or salt-free seasoning blend
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 dash pepper


DIRECTIONS

Place the mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until tender.

quote:

Originally posted by Five Minute Sin:

BBQ low heat over charcoal. None of that hesher gas shit.

Classic. Thank you, 5MS.

The Pork 'n Brew BBQ Cook Off is at the end of the month in Rio Rancho -- it's actually sanctioned by the Kansas City BBQ Society. And this year there's gonna be bull ridin'. Here's the link:
http://www.rioranchonm.org/porknbrew.php

Korean Brisket
This is how Mama Kai makes it at Fu Yuang (Eubank and Candelaria). She learned to cook in a Buddhist monestary in Korea. It's outrageous.


Put some point cut brisket in stockpot that's big enough to hold the whole thing and cover it completely with cold water. Throw a lid on the pot and bring it to a gentle boil (it should take about a half an hour) and keep it there for three and a half to four hours, adding more water if necessary.

When the meat is cooked all the way through and very tender, remove it from the water. In another pan, sauté three whole bulbs of garlic, cloves crushed and papery skins removed (Koreans love their garlic) in sesame oil until they start to soften. Add "go chu jang" paste*, sake and a few splashes of soy sauce. Barely simmer it until the garlic is tender and the sauce has been reduced to a thick, velvety, glaze. Make sure you've got enough to coat the brisket. Pull the pan off the heat and let it cool for a bit.

Poke holes in the brisket with a fork, then massage it liberally with your sauce. Tuck in pieces of garlic wherever possible. Let it sit for about 10 minutes. Fire up your grill (any kind works well. You can use a large stovetop pan or a broil it in your oven if none are available). Cook the brisket until both sides are crisp, which should be about 10 minutes.

* (Korean fermented chile pate, available at Talin and other Asian grocers. Avoid brands with MSG, corn syrup or sugar. Look for red chile powder, soy beans and brown rice syrup as ingredients)

quote:

The Pork 'n Brew BBQ Cook Off is at the end of the month in Rio Rancho -- it's actually sanctioned by the Kansas City BBQ Society.

I will be there.