Posts Tagged ‘BBQ

29
Jun
19

Smoking it

Just some chicken and pork. Figured I’d do a bit of BBQ. Made the rub for the season. Didn’t get to make the BBQ sauce so I used sweet baby Ray’s , a bit too sweet for my taste so I just served it on the side.

Let the rub stay on the meat at least overnight

Fire up the coals , get the temperature in the zone

I go heavy on the smoke

Just about done

The coals were still going strong so a few potatoes were smoked after the meat. I used mesquite pellets, I add some that have been soaked in water and some dry to temper the temperature. Also a sprayer bottle of water is used to regulate the temperature of the coals.

The meat is refrigerated so I gave a small supply of smoked meats for meals.

02
Oct
16

Tandoor oven 

A makeshift Tandoor oven for chicken and pork….

14
Aug
16

BBQ ll

a day to sit back an fire up the smoker , this time some beef ribs. not a large amount, 2 short sections that easily fit on the grille/smoker.

First here is the rub of 2016 ran out of last years batch BBQing the cornish hen.

IMG_0698I used a 4 pepper blend , thyme vs oregano and dried ancho pepper

IMG_0699Blend in a food processor

IMG_0700Apply the rub, and smoke. these only took about 2 hours, at about 325.

IMG_0701The result a bit overdone, but a good bark and hot flavor, serve with a dipping sauce, a hot BBq sauce is my preference. Also pork ribs are better suited for this as they have more meat on the bone if using country style ribs.

21
Jun
16

The salad that sticks to your ribs

A hearty meal is know by the phrase “stick to you ribs”, inferring  that a meal will stay with you after consumption and fill you up not wanting more for quite some time. (Just in case that phrase is new to you).

I actually had ribs with this salad, incorporating salads into your menu need not be boring, serve as a side dish once and a while to replace the starch component, pasta, potatoe etc. 

The ribs come as a leftover from a celebratory meal, dry rubbed and slow roasted over charcoal and mesquite pellets. A rite of summer, learning that BBQ the day before and then high heat grilling briefly the day of the meal is the best way to go time wise. Not all in the family goes for the ribs, (or chicken) like this so left overs are available. Even though I like the spicy fire finish of the BBQ sauce, two ribs sufficed. 

I can’t take credit for the salad , on warm days,  heating the kitchen is a factor in planning meals so Diane made the salad. I mearly added the ribs and BBQ sauce . (Recipe will be posted later.)


One of the few times I utilized bottled dressing , Vadalia onion .

31
Aug
14

BBQ chicken thighs

Since I just purchased charcoal yesterday, I was late getting the charcoal grille up and running this year. I planned on repainting the cover but thats going to have to wait. Rubbed some chicken thighs earlier in the evening with a dry rub and let them sit till later. Finally about at about dusk the charcoal grille was resurrected from the basement with the charcoal starter.
Now the starter was half filled with new charcoal and the rest topped off with some coals that had wintered over in the grille pan from last season .
Balling up some newspaper and print ads the lower part of the starter was stuffed and ready to go.
The coals once lit, were on a lower level than the grate and with the addition of oak and hickory pellets the thighs were smoked for close to an hour. An umbrella was erected as a passing shower gave a steady rain for awhile, trapping the the smokey output from the grille.
Once the chicken was smoked and cooked an addition of BBQ sauce was added and the grate lowered for maximum heat for several minutes. Bottled sauce was used “a salt lick brand” that was slightly sweet but the rub still gave the chicken some heat along with the smoke.
After the thighs were plated and covered an ear of Confreda butter and sugar corn was grilled and brushed with butter. Pre made white rice and snap peas were heated and added as sides along with some red grapes.
Even though Labor Day signals the end of summer, the charcoal grille has just started.

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Low light conditions

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09
Jun
13

BBQ chicken

Technically the first charcoal grille of the season a smoked BBQ chicken. The plan is to smoke a chicken beer can style vertically.

The bird was also going to be brined. After searching for a couple of recipes for brining I did the following.

Bag yourself a bird

Bag yourself a bird

Gathered ingredients for the brine:

salt

sugar, white

olive oil

lemon peels

orange peels

garlic

bay leafs

onion, white

black peppercorns

red pepper flakes

Brine Ingredients

Brine Ingredients

Roughly cut the onion, fruit peels and garlic. The fruit skin sections were from frozen saved sections in lieu of lemon juice.

The salt amount will be the most  required (about a half a cup) to brine, all other ingredients are for flavor and since the bird is going to be rubbed and smoked the flavorings and herbs are kept at a minimum.

Place the ingredients in a saucepan with about 1/2 the amount of water you need to soak the chicken.

Bring the mixture to a boil and remove from heat and let steep essentially making a tea for the bird.

Chicken Brine

Chicken Brine

Add cold water to bring the amount necessary to submerge the bird.

I am using a 1 gallon  plastic bag in this case, better than a rigid container as it uses less water and allow the bird to be completed surrounded by the brine.IMG_2695

(The 1 gallon bag leaked so I had to double bag it with a burrito bag)

Prepare the whole chicken:

This is like giving the chicken a spa treatment, unwrap and wash and rinse the bird, place in a plastic Ziploc bag and pour in the cool brine solution. Let the chicken sit in the fridge 2 to 3 hours at best , more than this I’m told will make the bird too salty.

When the brine is completed, remove from the solution rinse the bird and pat dry.

All brined and ready for a Rub

All brined and ready for a Rub

Massage the chicken thoroughly with a seasoned rub to your preference, usually I make my own rub but I have many varieties that were gifted to me over the years.IMG_2699

Place the chicken in another clean plastic bag and you can add more rub at this point and massage it in the bag.

Application of the Rub

Application of the Rub

Let sit again for about and hour or two, prep the grille at this point and or find something else to do.

Originally I use a vertical roaster for chickens but wanted to try the beer can method, not having a beer can I immediately jumped in my car and went out to buy some beer…. NO WAY.  Instead, I used a 14 ounce tomato can jammed into the chicken.

Now this will have to be referred to as tomato can chicken!IMG_2701 Allow the chicken to stand up on a tin foil pie pan and then fill the can with white wine. (The wine was what I had in the fridge you can use beer or whatever.)

After starting a batch of charcoal , yes, this can be considered an all day affair making  this bird,  the charcoal pan was lowered into the Charbroil smoker and filled with the prepared embers.  Above that a grille grate with the chicken standing in the pie pan. The usual method I use to BBQ smoke is to add pellets, in this case a mix of oak and hickory, to the charcoal, cover and let it smoke away. Ahh what a aroma !!!IMG_2702Never seem to get enough pictures outside of the grille setup.

The temp was in the low end for BBQ, so I roughly figured about 1 and 1/2 hours.

At 2 hours the temp of the bird was almost up to par.

That turned out to be more like 3 hours, adding more pellets along the way the temp stayed steady for those 3 hours.

Well now being at the late hour I didn’t  get to taste the juiciness of the bird, as I decided to refrigerate it for the next day.IMG_2703 IMG_2704

Now even cold it’s a tasty treat, smoke of course is the dominate flavor and the skin is like a smoked sausage skin, snappy.

IMG_2721

The carved pieces were  wrapped in romaine lettuce leaves and eaten to enjoy the smoky flavor.

I guess lemonade would be good to quench the smoky  flavor.

29
Mar
13

Beef Short Ribs

During the winter without the use of the grille outside, a different method of slow cooking ribs was used for a small amount of beef ribs, an electric frying pan.

Place a broiler pan, covered with foil in the fry pan.IMG_3351

 

add the grateIMG_3352Place the ribs on the rack with the your favorite rubIMG_3353

an oven thermometer will indicate when the proper temp is set.IMG_3355set the fry pan thermostat so that the air temp inside the frypan is around 225 to 275 degrees with the cover on.IMG_3356cover and let the ribs cook till the meat pulls back from the bone.IMG_3354IMG_3359add your favorite BBQ sauce and wrap the ribs in aluminum foilIMG_3362continue cooking the wrapped ribs in the fry pan maybe about 30 -45 minutes more, or as long as you can wait !

unwrap and serveIMG_3364IMG_3365awith a home brew!

 




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