BBQ/Smoking/Grilling

[funktabulous]

Originally Posted by gregory311

I wish I was there a few weeks ago.

You're welcome anytime, my friend.

[barefoot]

Originally Posted by funktabulous

I just buy mesquite or hickory chips, soak them in water for twenty minutes (they create a lot more smoke that way), wrap them in some heavy duty foil, punch some holes in the foil, and throw them under the grate and on the burner cover. Works every time.

For the record, I'm usually the one soaked in Jack Daniels when I grill.

If you go that route I would try mixing your chips 50% soaked and 50% dry

[funktabulous]

Originally Posted by barefoot

If you go that route I would try mixing your chips 50% soaked and 50% dry

Thanks for the tip, but I find that my way works perfectly. It's also the preferred method in The BBQ Bible, Hot BBQ, Cooks Illustrated and also the manufacturer's recommendation on the wood chips packaging.

[Bafugama]

Originally Posted by funktabulous

Thanks for the tip, but I find that my way works perfectly. It's also the preferred method in The BBQ Bible, Hot BBQ, Cooks Illustrated and also the manufacturer's recommendation on the wood chips packaging.

Grill snob.

[funktabulous]

Originally Posted by Bafugama

Grill snob.

Fuckin' A. And proud of it.

[Bafugama]

Originally Posted by funktabulous

Fuckin' A. And proud of it.

If there's a thing to be a snob about that I wouldn't look down upon, it's grilling.

[jmudmbphan]

Originally Posted by sully51

Oh yes, a good friends dad makes a dry rub almost identical to Rendezvous' and he is always smoking ribs and brisket. Some day I'll learn to cook myself, no charcoal grill right now

...is therea nyway you could get that recipe and give it to me...my god i love rendezvoux........

[barefoot]

Originally Posted by funktabulous

Thanks for the tip, but I find that my way works perfectly. It's also the preferred method in The BBQ Bible, Hot BBQ, Cooks Illustrated and also the manufacturer's recommendation on the wood chips packaging.

Truth be told you probably know more about using chips than I do, I use actual logs in a real pit.

[funktabulous]

Originally Posted by Bafugama

If there's a thing to be a snob about that I wouldn't look down upon, it's grilling.

You should swing down my way sometime this summer, Dustin. My grill is a hand-made stainless beauty from this company called Phoenix. The only grill I will ever own for the rest of my lifetime.

[dre2142]

Lets start putting up our favorite recipes......go.

Im wondering what others do for their burgers.

[funktabulous]

Originally Posted by barefoot

Truth be told you probably know more about using chips than I do, I use actual logs in a real pit.

Don't get me wrong, I didn't mean to come off as a know it all prick. Actual logs in a pit sounds fantastic, that's what one of my neighbors has. The smells from his backyard in the summer are fantastic.

[barefoot]

Originally Posted by funktabulous

Don't get me wrong, I didn't mean to come off as a know it all prick. Actual logs in a pit sounds fantastic, that's what one of my neighbors has. The smells from his backyard in the summer are fantastic.

It was a well intentioned comment When I use chips on my propane grill I soak half and keep the other dry and wrap it in a foil packet and it has worked well. The great thing about BBQ is there are many ways to get a phenomenal product. I love talking to people about BBQ and the different methods there are to prep and cook. The great thing about working at an authentic BBQ restaurant is thats pretty much all I do If you want me to shoot you some of our sauce or rubs shoot me a PM

[Bafugama]

Originally Posted by dre2142

Lets start putting up our favorite recipes......go.

Im wondering what others do for their burgers.

I'm pretty well known around these parts in Buffalo as a beastly burger creator. I specialize in something I like to call "Man burgers", where I mix the burger with chopped onion, worchester sauce, and numerous spices cooked until medium rare on the grill. Available in 3/4 lb. & 1 1/4 lb. patties... I recommend to eat them with bacon, cheddar, & BBQ sauce, but that's really up to the consumer.

[barefoot]

when are you moving from Buffalo?

[funktabulous]

Originally Posted by barefoot

It was a well intentioned comment When I use chips on my propane grill I soak half and keep the other dry and wrap it in a foil packet and it has worked well. The great thing about BBQ is there are many ways to get a phenomenal product. I love talking to people about BBQ and the different methods there are to prep and cook. The great thing about working at an authentic BBQ restaurant is thats pretty much all I do If you want me to shoot you some of our sauce or rubs shoot me a PM

Hey, I did that too for a while! It was at this shit-hole dive in Reno, NV many, many years ago. I remember it was supposed to have the best BBQ in the west; every New Years Eve, the secret service would show up and watch B.J., the owner, carefully pack up a box of ribs and then they would drive it straight to the Reno airport and fly it directly back to the White House for the president to eat. Our tax dollars hard at work! I learned quite a bit working there, it was a great experience.

Hell yeah, I'm always up for new recipes. I've got a few of my own, if you're interested. PM on its way.

[Bafugama]

Originally Posted by barefoot

when are you moving from Buffalo?

Beginning of August at the latest. Why do you ask?

[barefoot]

Originally Posted by Bafugama

Beginning of August at the latest. Why do you ask?

I work for Dino BarBQue and there are rumour we are going to be opening a shop up in Buffalo ( next year at the earliest but prob the year after )

[dre2142]

Originally Posted by Bafugama

Beginning of August at the latest. Why do you ask?

where in DC?

[Bafugama]

Originally Posted by barefoot

I work for Dino BarBQue and there are rumour we are going to be opening a shop up in Buffalo ( next year at the earliest but prob the year after )

This is excellent news. Dinosaur should be everywhere. I've been to the one in Syracuse about a million times.

Originally Posted by dre2142

where in DC?

Not sure yet, it's really depending on where I get a job. My girlfriend just got accepted to the University of Maryland Behavioral Psych grad program, so we'll live pretty much halfway between a job and the University.

[burnedpig]

This thread is now my home away from sweet mary jane home. BBQ is one of my favorite things on the planet.

My first contribution will be the BBQ burrito.

-Find flour tortillas that say something other then Mission on the label and warm them up.
-Stuff said warm tortilla with sauced up BBQ shredded pork or beef, and a handful of good fresh coleslaw and baked beans.
-Each bite is a mouthgasm.
-Blows most BBQ sandwiches away.

Note*
To wrap a burrito:
Try not to overfill it and warm the tortilla first.
Fold over the filling and tuck seam toward you to tighten up the filling.
Wrap both sides/ends over that first tucked seam.
Finish by rolling away from you onto the seams.
*keep everything as tight as possible.


Anyone who wants a typed version of the full recipe...pm me.

[burnedpig]

Originally Posted by dre2142

Lets start putting up our favorite recipes......go.

Im wondering what others do for their burgers.

Make two small balls instead of one big one. Lay out all th ball on a sheet tray. Season one side of each liberally with either salt/pepper, garlic salt/pepper, or montreal steak seasoning.

Press two balls together to make a patty. Feel free to shape but don't press together too hard like your gonna make a patty out of one big ball. (keep that cellular dividing line.)

At this point, grill till desired doness.

Also; if no one has ever grilled their buns with mayo or aioli, then do yourself a favor and try it out.

[EmJay]

Anyone else's mouth watering?

[Pick Me Up Love]

fuck i love summer time. grilling, drinking, smoking and hanging out with good friends.

[DavefaninNZ]

Originally Posted by burnedpig

Make two small balls instead of one big one. Lay out all th ball on a sheet tray. Season one side of each liberally with either salt/pepper, garlic salt/pepper, or montreal steak seasoning.

Press two balls together to make a patty. Feel free to shape but don't press together too hard like your gonna make a patty out of one big ball. (keep that cellular dividing line.)

At this point, grill till desired doness.

Also; if no one has ever grilled their buns with mayo or aioli, then do yourself a favor and try it out.

Wait, as in, grill first then add mayo, or add mayo, then grill?

[dmbgodagirl41]

Originally Posted by burnedpig

This thread is now my home away from sweet mary jane home. BBQ is one of my favorite things on the planet.

My first contribution will be the BBQ burrito.

-Find flour tortillas that say something other then Mission on the label and warm them up.
-Stuff said warm tortilla with sauced up BBQ shredded pork or beef, and a handful of good fresh coleslaw and baked beans.
-Each bite is a mouthgasm.
-Blows most BBQ sandwiches away.

Note*
To wrap a burrito:
Try not to overfill it and warm the tortilla first.
Fold over the filling and tuck seam toward you to tighten up the filling.
Wrap both sides/ends over that first tucked seam.
Finish by rolling away from you onto the seams.
*keep everything as tight as possible.


Anyone who wants a typed version of the full recipe...pm me.

[Roi's Bent Fish]

I was looking for a thread like this the other day. I think i'm about to have to go fire up my Weber Smoker in a few minutes and put a few racks of baby backs on. My favorite rub so far comes from Peace Love and BBQ which is called Magic Dust. It's pretty damn tasty. Nothing beats sitting on the back porch with some brews and friends for an all night smoke.

[ExistenceNow]

When I make burgers, this is how I roll:

I mix this in with the ground beef:

Diced onion
Uncle Chris's Gourmet Steak Seasoning
Dijon mustard
Worchestershire sauce

I'll also grill a few giant portabello mushroom caps, and slice them up to top the burger with.


As far as all day smokes go, in Texas it's all about the brisket.

[Carbon Copy]

Originally Posted by Bafugama

I'm pretty well known around these parts in Buffalo as a beastly burger creator. I specialize in something I like to call "Man burgers", where I mix the burger with chopped onion, worchester sauce, and numerous spices cooked until medium rare on the grill. Available in 3/4 lb. & 1 1/4 lb. patties... I recommend to eat them with bacon, cheddar, & BBQ sauce, but that's really up to the consumer.

you don't put jalapeno peppers in your burgers with the onion and worchester? a sin i'd say

[Carbon Copy]

Originally Posted by ExistenceNow

When I make burgers, this is how I roll:

I mix this in with the ground beef:

Diced onion
Uncle Chris's Gourmet Steak Seasoning
Dijon mustard
Worchestershire sauce

I'll also grill a few giant portabello mushroom caps, and slice them up to top the burger with.


As far as all day smokes go, in Texas it's all about the brisket.

god i love brisket

[burnedpig]

Originally Posted by DavefaninNZ

Wait, as in, grill first then add mayo, or add mayo, then grill?

Add mayo then grill

Mayo is 90% oil