Time is drawing near where one cannot BBQ every weekend due to weather unless your a master. So some of you might hate me due coming off lunch break, at lunch break or getting ready to go on lunch break.
Ingrediants
2 bottles of teriyaki
meat
sesame oil
onion
garlic
and coke
in a dish tray/pan combine ingrediants
teriyaki
sesame oil (2-3 shake of the bottle is all you need)
diced onion (1lrg onion)
diced garlic (I love my garlic so its ALOT!)
OPTIONAL: orange peel from a navel orange (diced)
add meat. marinate for at least 3 hrs
add the coke before you set up the grill. Charcoal grill works best for this. As the coal settle on a nice burn/heat rate the coke would have enough time to "soften the meat"
Set up by the grill and slap the meat on. Sear on both sides to lock the juices in flipping constantly and if need to redip in the marinade.
Grill to your specification on how you like your meat.
Give it a try. I won't lead you wrong
BBQ'ing and alcohol don't mix. So 4 beer limit at the grill. I don't want anyone from DakkaDakka suing me due to getting blasted at the grill and want to add more charcoal fluid to a burning fire....
Course, you could always bbq if you have a covered porch.
Thought so to till a saw a buddy porch ceiling combusted. No serious damage, Dryness of materials above the ceiling was a factor. So how high is the porch ceiling
Course, you could always bbq if you have a covered porch.
Thought so to till a saw a buddy porch ceiling combusted. No serious damage, Dryness of materials above the ceiling was a factor. So how high is the porch ceiling
Heh, our porch has a metal roof. Unfortunately, it's also an enclosed porch, almost an extension of the house really (a patio?), so I guess that doesn't count.
I did think about our european friends and feel sorry for you all. So hurry up and get over here to get the grilling
Kool Mel. It just took us by suprise is all. His porch ceiling was part of the roof itself...like a room but screened. We notice the brownish spot above the grill and wonder if it was "grease" or something. Then it got wider...darker...a beer bong tube was implemeted to put the fire out. SO he had like a 1ft section damage and some smoke in the house. The steaks were saved
Course, you could always bbq if you have a covered porch.
Thought so to till a saw a buddy porch ceiling combusted. No serious damage, Dryness of materials above the ceiling was a factor. So how high is the porch ceiling
Heh, our porch has a metal roof. Unfortunately, it's also an enclosed porch, almost an extension of the house really (a patio?), so I guess that doesn't count.
A patio is an outside area floored with paving slabs adjacent to the house AFAIK.
corpsesarefun wrote:I swear when I finally get over there I will consume all the barbeque.
All of it.
Followed by all the gumbo.
Don't know that you'd be able to accomplish that...but at least you'd die smiling.
Are they as massive as in legend?
Nom
I wouldn't even be able to speculate on the sheer amount of BBQ the American South produces in a given week, nor the amount of Gumbo churned out ...but I'd say it would be a fair bet that within a week the American South could build a battleship made entirely of BBQ and sail it off on an ocean of Gumbo.
corpsesarefun wrote:I swear when I finally get over there I will consume all the barbeque.
All of it.
Followed by all the gumbo.
Don't know that you'd be able to accomplish that...but at least you'd die smiling.
Are they as massive as in legend?
Nom
I wouldn't even be able to speculate on the sheer amount of BBQ the American South produces in a given week, nor the amount of Gumbo churned out ...but I'd say it would be a fair bet that within a week the American South could build a battleship made entirely of BBQ and sail it off on an ocean of Gumbo.
I may be moving up my plans to visit the u.s now. XD
The more I think about it the more I'm convinced that I should move to the UK and open a pit BBQ/Gumbo shop.
I want to run my own cafe...and it sounds like you folks across the pond are in need of good food.
FITZZ wrote: The more I think about it the more I'm convinced that I should move to the UK and open a pit BBQ/Gumbo shop.
I want to run my own cafe...and it sounds like you folks across the pond are in need of good food.
Exactly what I was thinking. Imagine this - grilling pork steaks, brats, ribs, and chicken to the poor souls of the UK. And we can't forget red beans and rice, gumbo, crawdads, jambalaya, and other creole dishes ...getting paid to make my favorite food sounds good to me!
FITZZ wrote: The more I think about it the more I'm convinced that I should move to the UK and open a pit BBQ/Gumbo shop.
I want to run my own cafe...and it sounds like you folks across the pond are in need of good food.
Exactly what I was thinking. Imagine this - grilling pork steaks, brats, ribs, and chicken to the poor souls of the UK. And we can't forget red beans and rice, gumbo, crawdads, jambalaya, and other creole dishes ...getting paid to make my favorite food sounds good to me!
Besides our dizzley/overcast/freezing cold weather wouldn't lend itself too well to that sort of food.
Also the cost of food and living in general is quite a lot higher here so businesswise it is smarter to start up in the US.
The weathers not so much an issue, indoor pit BBQ's work just as well as outdoor grills...and a hot bowl of Gumbo on a cold day would probably be something folks would enjoy.
However, food cost and cost of living might be problematic ...as I'd imagine many of the ingredients I'd need couldn't be found locally.
FITZZ wrote: The more I think about it the more I'm convinced that I should move to the UK and open a pit BBQ/Gumbo shop.
I want to run my own cafe...and it sounds like you folks across the pond are in need of good food.
Exactly what I was thinking. Imagine this - grilling pork steaks, brats, ribs, and chicken to the poor souls of the UK. And we can't forget red beans and rice, gumbo, crawdads, jambalaya, and other creole dishes ...getting paid to make my favorite food sounds good to me!
...Two bass players from America going to the UK to open a BBQ/Cajun/creole restaurant ....sounds like a sitcom set up.
mega_bassist wrote:Well, I know it's quite rainy/dreary/cool over there, but is it like that all year? What's the average temp/rainfall for the UK?
beyond always cold and wet i couldn't tell you.
The weathers not so much an issue, indoor pit BBQ's work just as well as outdoor grills...and a hot bowl of Gumbo on a cold day would probably be something folks would enjoy.
However, food cost and cost of living might be problematic ...as I'd imagine many of the ingredients I'd need couldn't be found locally.
They could(maybe) as we have american import shops, but they are three times more expensive than a normal shop.
corpsesarefun wrote:We have a LOT of crayfish due to some brightspark introducing the american crayfish to our waterways and them breeding like rabbits.
Spices you are going to be a little hard pressed to acquire.
If you did set up this cafe/restaraunt/bar (come on it has to be part bar) then I would probably end up living there.
...Of course they'd be a bar, I'm a 42 year old sometimes musician from the South...how could there not be a bar at my cafe?
And your welcome to stay there, but you have to help cook.
corpsesarefun wrote:We have a LOT of crayfish due to some brightspark introducing the american crayfish to our waterways and them breeding like rabbits.
Spices you are going to be a little hard pressed to acquire.
If you did set up this cafe/restaraunt/bar (come on it has to be part bar) then I would probably end up living there.
...Of course they'd be a bar, I'm a 42 year old sometimes musician from the South...how could there not be a bar at my cafe?
And your welcome to stay there, but you have to help cook.
corpsesarefun wrote:I cook and drink pretty regularly, all that is left to learn is the specifics of creole and BBQ
And music, but we don't talk about that.
Meh, my Great grandmother taught me how to make a roux when I was just a little Fitzz...I'm sure I can teach you.
...And between me and Mega Bassist we can at least show you a few simple chords...at least enough to play a few Ramones tunes.
corpsesarefun wrote:I cook and drink pretty regularly, all that is left to learn is the specifics of creole and BBQ
And music, but we don't talk about that.
Meh, my Great grandmother taught me how to make a roux when I was just a little Fitzz...I'm sure I can teach you.
...And between me and Mega Bassist we can at least show you a few simple chords...at least enough to play a few Ramones tunes.
you mentioned music and playing. can i move in to?
corpsesarefun wrote:Yep thats pretty standard for a bechamel sauce.
From what I've seen from american cooking TV some people refer to a mirepoix or soffrito as a roux so I wasn't sure which was standard parlance
Getting a nice blonde roux is pretty easy, but doing a proper brick roux ( which is the heart of most Gumbo) is tricky, real easy to end up scorching it...last Christmas I had to start over twice because I was trying to do to many things at once.
So I guess you guys would think me crazy for how we BBQ in Canada then? We've done pork back ribs in december - only a light snowfall and it was a balmy -4C at the time! We've done BBQ's in light thunderstorms to -10C...
Weather? Bah, bring it on!!! Rain dries up eventually, snow looks pretty, wind is a pain but want can you do? If we waited for perfect weather, we might get to BBQ once a century or so!
One of the things me and my dad learned a while back is that you have to apply the sauce after the cut is done cooking...do it before and the sugar in the sauce burns and ruins it...
Not surprisingly, my dad has nearly burned down our house trying to BBQ on multiple occasions...he never inherited my grandad's cooking ability...or his nice smoker either...
..The longer you allow the roux to cook the darker it becomes and the more flavorful...a brick or brown roux has a very " nutty" flavor and is the base of most gumbo's.
corpsesarefun wrote:I cook and drink pretty regularly, all that is left to learn is the specifics of creole and BBQ
And music, but we don't talk about that.
Meh, my Great grandmother taught me how to make a roux when I was just a little Fitzz...I'm sure I can teach you.
...And between me and Mega Bassist we can at least show you a few simple chords...at least enough to play a few Ramones tunes.
Brats, roux, punk rock, and 40k? All under one roof?
Experiment 626 wrote:So I guess you guys would think me crazy for how we BBQ in Canada then? We've done pork back ribs in december - only a light snowfall and it was a balmy -4C at the time! We've done BBQ's in light thunderstorms to -10C...
Weather? Bah, bring it on!!! Rain dries up eventually, snow looks pretty, wind is a pain but want can you do? If we waited for perfect weather, we might get to BBQ once a century or so!
To our UK friends. Well if you don't have a BBQ culture then be the first to get it going. Need grill, charcoal, lighter fluid, and meat. Believe UK like rest of europe as they do not allow perservatives in their meat? I loved grilling when I was station in Kaiserslautern, Germany. The meat was better but lack shall I say mass for price range. All it takes is acquiring experience. Trust me...grilling becomes an art form...and chicks dig guys who can cook. In your all cases she be all doey eyes watching you play with fire and throwing meat on the grill. Just remember to keep the lighter fluid container away from open flames.
I make my own BBQ sauce for chicken....
I did BBQ during tornado watch warning while at Ft Campbell.....Typhoon in south korea....
Jihadin wrote:To our UK friends. Well if you don't have a BBQ culture then be the first to get it going. Need grill, charcoal, lighter fluid, and meat. Believe UK like rest of europe as they do not allow perservatives in their meat? I loved grilling when I was station in Kaiserslautern, Germany. The meat was better but lack shall I say mass for price range. All it takes is acquiring experience. Trust me...grilling becomes an art form...and chicks dig guys who can cook. In your all cases she be all doey eyes watching you play with fire and throwing meat on the grill. Just remember to keep the lighter fluid container away from open flames.
I make my own BBQ sauce for chicken....
I did BBQ during tornado watch warning while at Ft Campbell.....Typhoon in south korea....
The trick is getting that puppy lit (ok someteimes the truck is not being carried off but hey priorities)
I have no idea if that is even sold here, I just pick up whatever is at the nearest supermarket about half an hour before the barbecue starts (any earlier and the weather will change).
corpsesarefun wrote:I hate it when this thread pops up.
I want to try real american barbeque so much
Define "real American barbecue"
There's a few different kinds, like Texas, Chicago, St Louis. Those are just the versions I do at home. I live in the southwest, and before that in Coastal Georgia. I've been grilling year round for years.
Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.
Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.
The grill master is never scared of water. Your not going to melt. If your grilling in the rain just get an parka on, if its cold get closer to the grill or sig other, you won't be standing out in the rain by yourself because your buddies be there helping. Its camaderie time when grilling.
Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.
The grill master is never scared of water. Your not going to melt. If your grilling in the rain just get an parka on, if its cold get closer to the grill or sig other, you won't be standing out in the rain by yourself because your buddies be there helping. Its camaderie time when grilling.
Let's be fair last time I had a BBQ I was twelve, over six years ago. I was no grill master. I don't think i'd actually know how to use one atm. :/
corpsesarefun wrote:We have plenty of meat but to us a barbeque is an outside grill.
All the smoking, slow cooking, flame roasting and whatnot is lost on us.
I'm from the UK, (Scotland, specifically)
At home we BBQ all the time.
Weather is not a factor to me.
It might be lost on you, but don't lump everyone else in with your inadequacy.
corpsesarefun wrote:We have plenty of meat but to us a barbeque is an outside grill.
All the smoking, slow cooking, flame roasting and whatnot is lost on us.
I'm from the UK, (Scotland, specifically)
At home we BBQ all the time.
Weather is not a factor to me.
It might be lost on you, but don't lump everyone else in with your inadequacy.
You successfully barbecue at the same level of quantity and quality as an american barbecue in scotland?
Burning meat over an outside fire is what our knuckle dragging ancestors did (and by the sounds of it, for some of us, those days were closer than for others).
I have a modern kitchen, with airconditioning. More than adequate for burning meat INDOORS (closer to the beer, too) and other more normal cooking.
Burning meat over an outside fire is what our knuckle dragging ancestors did (and by the sounds of it, for some of us, those days were closer than for others).
I have a modern kitchen, with airconditioning. More than adequate for burning meat INDOORS (closer to the beer, too) and other more normal cooking.
And no flies.
Why would I want to go outside?
Depends on how good your ventilation is for removing the smoke used to flavor the meat.
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Jihadin wrote:Mel......sometimes I worry about your husband...
I should dress as femmejoker next year for halloween... dunno why I didn't think of it this time.
Oh right, too much work and I'm too old for halloween...
bah, now i want to go to the bbq place near my house for lunch
place has been going since '78, fresh hickory smoked deliciousness every day of the week
There is an awesome place here (I am actually going there tonight) that smokes everything with dry rub texas style, but serves meat and sauce combinations from all of the different styles.
I would not have expected it, but texas style brisket with carolina mustard sauce is incredible.
Ok, I was told that this thread has something to do with my politics column..hmm.
Anyways have we asked the question? Charcoal or Propane?
I have both grills, propane is more convenient (quick dinner), where charcoal (all afternoon thing) gives a much better flavor.
Oh and yes, I will BBQ in 3 feet of snow, using the weather as an excuse would shame me
Jihadin wrote:Favorite type....ALL...with southern sweet tea to throw in to.
Think we possible start an immigration wave from the UK just for...."BBQ"?
Agreed, the various styles of BBQ are all great...hard to pick just one as a favorite...though I suppose I'm a bit partial to Southern/Cajun...but I love them all.
...Now as for sweet tea...that stuff you can keep, I choked down gallons of that crap as a kid and can't even stand the smell of it now.
corpsesarefun wrote:I'm not a massive fan of sugary sweet things so I can't imagine I'd like sweet tea to be honest...
It's a horrid, vile drink...like a glass of cold sugar water with tea flavoring...the problem is that in the region I grew up in, and the region I now live in...it is consumed by people as though their very life depends on drinking it.
In fact...if one wants tea in a Southern restaurant that isn't iced sweet tea...one has to repeatedly specify this...and you'll still probablly get sweet tea.
Why Fitzz...I'm surprised at you, knockin a southern favorite like that...
The tea's one of things I like about living here...but to each his own...at least I can agree that long cooked meats are one of the best joys of life...
WARORK93 wrote:Why Fitzz...I'm surprised at you, knockin a southern favorite like that...
The tea's one of things I like about living here...but to each his own...at least I can agree that long cooked meats are one of the best joys of life...
...Believe me man, I catch flak for it all the time...all I can say is if folks want to drink that sugar water...more power to them, give me a few beers with my BBQ and I'm a happy man.
I like to experiment with my own sauces...well..that sounded odd didn't it?...but..yes, I like to make my own sauces, but I'm not adverse to using bottled sauce...though I'd never use anything like Kraft or that sort of mess...
I prefer something along these lines if I opt to use a bottled sauce.
Jihadin wrote:Don't make me give out my secret homemade BBQ sauce you hear
Give it up. Or else.
By the way, the ribs I did yesterday (about 4.5 hours on a 225 degree smoker using applewood and charcoal) were fantastic. Meat pulled right off the bone. Coated with yellow mustard (sounds weird but it works) and then a rub for an hour or two before it went on the smoker. Sprayed with applejuice/bourbon at the 2 hour, three hour and 4 hour time hacks. Last half hour basted with BBQ sauce and heat increased to about 250.
Served with baked yams covered with honey/butter/cinamon and frozen margaritas for the wife and I (and juice for the daughter).
Jihadin wrote:Don't make me give out my secret homemade BBQ sauce you hear
Give it up. Or else.
By the way, the ribs I did yesterday (about 4.5 hours on a 225 degree smoker using applewood and charcoal) were fantastic. Meat pulled right off the bone. Coated with yellow mustard (sounds weird but it works) and then a rub for an hour or two before it went on the smoker. Sprayed with applejuice/bourbon at the 2 hour, three hour and 4 hour time hacks. Last half hour basted with BBQ sauce and heat increased to about 250.
Served with baked yams covered with honey/butter/cinamon and frozen margaritas for the wife and I (and juice for the daughter).
Hooah!
Everyone hates a showoff! lol no really, I am drooling now.
Yep. Except she got food poisoning at the chow hall (sorry, DFAC) the day before she was flying home (hit over 100 folks). That made most of the 1st week a little rough. They had to pump 3 IVs and a couple anti-nausea shots into her so she could fly.
due to getting blasted at the grill and want to add more charcoal fluid to a burning fire....
