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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.

I hate it when this thread pops up.

I want to try real american barbeque so much

corpsesarefun wrote:I hate it when this thread pops up.

I want to try real american barbeque so much

So hop on over and go on a BBQ tour...I'll be your guide.

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

corpsesarefun wrote:I hate it when this thread pops up.

I want to try real american barbeque so much

Same :( I would go so far as to break my vegetarianism for one.

Nom

I swear when I finally get over there I will consume all the barbeque.

All of it.

Followed by all the gumbo.

Jihadin wrote:

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.

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.

FITZZ wrote:

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 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

Can't you get grills in Europe?

Surely there is enough transplanted 'Mericans for there to be a market. If not, sounds like an excellent business opportunity!

Jihadin wrote:The steaks were saved

Thank GOD! I was on pins and needles until I read that part. Party on!

Melissia wrote:

Jihadin wrote:

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.

kronk wrote:Can't you get grills in Europe?

Surely there is enough transplanted 'Mericans for there to be a market. If not, sounds like an excellent business opportunity!

I don't believe there are that many americans over here, there is only one (that i know/have heard of) in our town

Nom.

nomsheep wrote:

FITZZ wrote:

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.

teriyaki = win

Teriyaki is almost everything I read and that almost everything I have to say.

FITZZ wrote:

nomsheep wrote:

FITZZ wrote:

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

Nom

corpsesarefun wrote:I hate it when this thread pops up.

I want to try real american barbeque so much

Out of curiosity, is there a reason why you can't grill/barbeque over in the UK?

The weather for one thing, another good reason is the lack of a barbecue culture (over here a barbecue is just an outdoor grill, nothing more).

mega_bassist wrote:

corpsesarefun wrote:I hate it when this thread pops up.

I want to try real american barbeque so much

Out of curiosity, is there a reason why you can't grill/barbeque over in the UK?

we can occasionally when the weather permits. :/ it's just americans do it better.

nom

It's like giving someone a hob, some pseudo-Mexican ingredients and a Mexican cookbook while expecting high quality Mexican.

It just doesn't work.

I follow you, Corpses.

I've been teaching myself to cook, recently. Nothing has been great, just so-so.

And Bar-B-Que is a very fine art.

Teaching yourself to cook can produce great original food, however when you are trying to emulate a style you need to be taught really.

corpsesarefun wrote:It's like giving someone a hob, some pseudo-Mexican ingredients and a Mexican cookbook while expecting high quality Mexican.

It just doesn't work.

Ah, I see where you're going...it's like trying to have me make spaghetti taste like it's actually from Italy...it just doens't happen

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.

We aren't ready.

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.

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!

mega_bassist wrote:

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!

British weather disagrees with your plans :/

Nom

corpsesarefun wrote:We aren't ready.

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.

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?