BBQ Thread

Whats a grill? Are you talkin' bout' grillin' or bbqin'? O' yes there is a difference my friend. But, what'chu talkin' bout' Willis!
 
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This ain't no BBQ by some standards and I'm not using a grill but I like me some flame roasting whatever you want to call it. :D
 
OHHHHHHHHHHH......!

You are using BBQ as a VERB! I'm in Eastern North Carolina where our first inclination is to think in terms of NOUN.

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Yummy! :dr
 
CBI_2 said:
Now that's what I call an awesome fire pit. Man that is a thing of beauty there. Many props for that set up. :tu:tu:tu:tu
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OH WOW where is this at...

Well since summer is pretty much here already anyone going to be taking out the grills, pits, im going to be doing try Tequila-Lime Grilled Chicken Breasts for fathers day this weekend
 
jackblack21 said:
OH WOW where is this at...

Well since summer is pretty much here already anyone going to be taking out the grills, pits, im going to be doing try Tequila-Lime Grilled Chicken Breasts for fathers day this weekend
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That was my backyard in May. It is a little bit drier (below 12% RH yesterday) now and the neighbors would freak out if I where to have a fire in the summer. :)

The chicken sounds like a plan, enjoy. :tu
 
As I understand it, for purists, bbq means hardwood charcoal. For me, it means my weber on low, indirect heat, pork shoulder or ribs or etc, dry rub and homemade sauce. Four - five hours on the deck with appropriate cigar and beer/bourbon followed by block party where the pulled pork, ribs, etc are et. Get that pork shoulder to 190+ over a 4-5 hour period and it pulls very nicely. Memorial day, about 8 pounds of pulled pork was gone in 5 minutes.
 
dhaus said:
As I understand it, for purists, bbq means hardwood charcoal. For me, it means my weber on low, indirect heat, pork shoulder or ribs or etc, dry rub and homemade sauce. Four - five hours on the deck with appropriate cigar and beer/bourbon followed by block party where the pulled pork, ribs, etc are et. Get that pork shoulder to 190+ over a 4-5 hour period and it pulls very nicely. Memorial day, about 8 pounds of pulled pork was gone in 5 minutes.
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sounds like 4th of july cant wait i just did a stack of ribs on saturday going to try some salmon kabobs this weekend hopefully it goes good i never did fish before
 
I've had my small smoker for about 17 years. Master of the smoked trout, finally figured out how to do an awesome brisket. Have experimented successfully with mussels and scallops. Make mean chicken and turkey.

Definitely prefer the Texas style, though have been working on a BBQ sauce of my own.
 
SmokeyJoe said:
OHHHHHHHHHHH......!

You are using BBQ as a VERB! I'm in Eastern North Carolina where our first inclination is to think in terms of NOUN.

dng_bbq_sandwich_lg.jpg


Yummy! :dr
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Yes sir brother. Born and raised on Eastern Q. I have a smoker now and make some mean shoulder with eastern sauce I have blended.
 
Any of y'all ever try Jack Miller Bar B Q Sauce. It's not the traditional kind of KC type/style sauce.

I grew up with it and I think that nothing is better on chicken (great on other meats too). As kids, we used to put it on a single piece bread and make folded sandwiches for snacks.

I'm not associated with them but, if anyone is interested:
http://www.jackmillers.com/
 
GWN said:
What are you using to hold the spits? Salamis?
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White Oak branches that I had set aside from some brush clearing. I used a drawknife and spokeshave to tidy them up and finished them off with a little finishing oil before I drilled the hole jammed the metal rods into them. I guess you would call it a custom job, but it works for the size of that fire pit. :tu

Here is photo from another set I put together.

Sun,%20Apr%2017,%202005%2003:33%20PM.jpg
 
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