BBQ Anyone

SmokeyJoe said:
Great looking ribs!

But for us folks here in the South - BBQ is a noun, not a verb. :D

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:dr
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Man, I keep imagining that good lookin' sammich is smothered in that awesome vinegar-based Carolina BBQ sauce! MMMMMM GOOD! :dr
 
Not a problem with the tofu. I usually use firm or extra firm tofu. Make sure that you get rid of the extra water from it by wrapping it in a paper towel and placing a bowl or plate on top of it for an hour or two. I then cover it pretty heavily with the rub that I use, the same stuff i use for pork and brisket. I then put it on my smoker for however long it takes to reach temp. Not sure what that is exactly ust watm to hot, since you can eat the stuff raw and all, I don't think that it really matters. Througout the cook, I mop it with a combination of vinegar, mustard and A1 knockoff. my buddy is really a strict veggie, so i cook his on a different surface than the BBQ'd meat I am doing. If your daughter is a really strict vegetarian, have her look at you ingredients list. I always have my friend check you'd be suprised how much has meat products in it. (A1, worcesterschire sauce, etc...)

Another thing that i have done is Halve an eggplant lengthwise, hollow it out and grill it inside down. While that is going I whip some creamcheese , cheddar and rub together. When the first side is done, I put the cream cheese mixture into the hollowed out portion of the eggplant and cook until bubbly. I then usually have bagel chips or something to use to dip into the mixture
Hope this helps, if not PM me and we could probably see what we could come up with
 
:eevis said:
Another thing that i have done is Halve an eggplant lengthwise, hollow it out and grill it inside down. While that is going I whip some creamcheese , cheddar and rub together. When the first side is done, I put the cream cheese mixture into the hollowed out portion of the eggplant and cook until bubbly. I then usually have bagel chips or something to use to dip into the mixture
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Wow, that sounds good too!

That's it, I'm unsubscribing from this thread before I get uncontrollable snack urges! :D
 
:eevis said:
Not a problem with the tofu. I usually use firm or extra firm tofu. Make sure that you get rid of the extra water from it by wrapping it in a paper towel and placing a bowl or plate on top of it for an hour or two. I then cover it pretty heavily with the rub that I use, the same stuff i use for pork and brisket. I then put it on my smoker for however long it takes to reach temp. Not sure what that is exactly ust watm to hot, since you can eat the stuff raw and all, I don't think that it really matters. Througout the cook, I mop it with a combination of vinegar, mustard and A1 knockoff. my buddy is really a strict veggie, so i cook his on a different surface than the BBQ'd meat I am doing. If your daughter is a really strict vegetarian, have her look at you ingredients list. I always have my friend check you'd be suprised how much has meat products in it. (A1, worcesterschire sauce, etc...)

Another thing that i have done is Halve an eggplant lengthwise, hollow it out and grill it inside down. While that is going I whip some creamcheese , cheddar and rub together. When the first side is done, I put the cream cheese mixture into the hollowed out portion of the eggplant and cook until bubbly. I then usually have bagel chips or something to use to dip into the mixture
Hope this helps, if not PM me and we could probably see what we could come up with
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pretty damn creative my friend. I found a zucchini bigger than an elephants undercarriage at a farmers market up here and roasted it, carved it our and stuffed it with quinoa (keen-wa), pepper, zucchini and almond stuffing, that went over pretty good but i love the dip idea. We could come up with a few things. i also make a 4 potato hash that will make a grown man cry, I usually add a bit of rib tip (shredded) or pancetta for the non veggies.
 
BBQ'd 7.25 lbs of brisket last Thursday, came out great, have my stock for the winter. Went to a favorite BBQ restaurant on Saturday. Life is good.
 
MadAl said:
BBQ'd 7.25 lbs of brisket last Thursday, came out great, have my stock for the winter. Went to a favorite BBQ restaurant on Saturday. Life is good.
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You need to send over some pics of that brisket or better yet, send over the brisket and keep the pics for yourself:tu
 
man that brand new grill on that brand new deck looks outstanding, you should probably frame that picture
 
MadAl said:
My wife got her hands on it, now it's cut into meal-sized portions, Foodsaved and frozen.
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Sounds like the got the meat for a fine chilli sittin there in your freezer! Also great in beans.
I got an 11.6lber in my freezer waitin to thaw out next week. Man do I love me some briskey :ss:chk
 
During much of the Spring, Summer, and Fall, we grill daily, even when its raining. Nothings off limits, vegetables, fruit, meat, even dessert. We have a brand new kitchen that we have barely used, we built it this last Spring. On weekends we have people over for dinner and have to get three grills going. We have one gas grill and two charcoal, I prefer the charcoal.:tu

By the way, those ribs look great, very tasty Im sure.
 
Akicita said:
During much of the Spring, Summer, and Fall, we grill daily, even when its raining. Nothings off limits, vegetables, fruit, meat, even dessert. We have a brand new kitchen that we have barely used, we built it this last Spring. On weekends we have people over for dinner and have to get three grills going. We have one gas grill and two charcoal, I prefer the charcoal.:tu

By the way, those ribs look great, very tasty Im sure.
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Thank you. I have done desserts as well. Grilled white peaches stuffed with marscarpone cheese and drizzled with a balsamic vinegar reduction or honey is nice.

:eevis my friend, do send us up a briskey pic when that badboy is done. And if you can fit a few slices of it in an envelope, send it down to me ok.
 
Provided my camera is back from service, I will definetly do so. I may even need to borrow a cam. But there will definetly be pics, somehow
:ss
 
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