Smokin' BBQ Thread

[nnuut]

Damn Buster, I didn't think YOU were a Tree HUGGER?

 

[nnuut]

Here is a Smokin' BBQ trick:

When preparing RIBS for cooking always remove the membrane on the inside of the ribs. This stuff is really tough and hard to get off, but if you remove it before cooking your RIBS will be much more tender.
TRY IT, YOU'LL LIKE IT!!

 

[nnuut]

By request:
Cajun Boiled Peanuts:
Green Peanuts
Water
Salt (much)
Red Pepper Flakes (much)
Cayenne Pepper (much)
Some Smoked Ham Hock
Boil until done
It's difficult to make peanuts HOT, they tend to neutralize the capsaicin in the peppers, use as much as you can, and let sit in the water after they are done, this is good.
Don't like them Hot and Smoky leave out the HOT and SMOKY stuff!!:suspicious:
Add a little Crude Oil, Regular Unleaded and Liquid Wrench and they are GREAT!!:laugh:

 

[Frixxxx]

Don't like them Hot and Smoky leave out the HOT and SMOKY stuff!!:suspicious:
Add a little Crude Oil, Regular Unleaded and Liquid Wrench and they are GREAT!!:laugh:

Great, a $12.00 per pound recipe!

 

[nnuut]

Great, a $12.00 per pound recipe!

But they are 120 octane!!

 

[Minnow]

great stuff... thanks Nnutt... I'll be talkin' up the uncle for his recipe. Will post when I get it (he isn't on the Net so this may move at the same pace as his peanuts grow).

 

[Frixxxx]

But they are 120 octane!!

Nice, but you want to keep them away from open flame~ less you be a FLAMING NNUT!!!!:laugh:

 

[nnuut]

Up early today Smokin' (Red Oak) a couple of big Pork BUTTS!! Big pool Party today, grub has to be ready by 15:00. Marinated the meat last night, going to sear them to keep the juices in and smoke them about 7 hours that should do it!
Also have some chicken ready to grill (wings) and 2 whole ones in the smoker sitting below the pork, the grease drips down on the chicken and gives it one hell of a good flavor. I cut out the back bone and open up the chickens, laying them flat on the grate, works for me!
Back to it!!

 

[Mcqlives]

Only thing I can add is 2 things:

1) try Dr. Pepper in your sauces/marinades. If using in a sauce put in over the last few bastings for the most tang.

2) poor mans stainless steel brush is a wad of aluminum foil that you can keep dipping in a pan of water for your steam. Benefit of this is you throw don't have to clean up you stainless brush...just use and toss.

 

[nnuut]

Neat hints MG, I use Coke sometimes it works well, never tried DP but sounds good. WE need more SMOKIN' GRILLIN' hints like those!
Thanks
Norman View attachment 6665

 

[Buster]

Up early today Smokin' (Red Oak) a couple of big Pork BUTTS!! Big pool Party today, grub has to be ready by 15:00. Marinated the meat last night, going to sear them to keep the juices in and smoke them about 7 hours that should do it!
Also have some chicken ready to grill (wings) and 2 whole ones in the smoker sitting below the pork, the grease drips down on the chicken and gives it one hell of a good flavor. I cut out the back bone and open up the chickens, laying them flat on the grate, works for me!
Back to it!!
View attachment 6664

Mmmmmmmmmmmmmmmmmmmmmmm, sounds excellent ma man!:nuts:

 

[nnuut]

Mmmmmmmmmmmmmmmmmmmmmmm, sounds excellent ma man!:nuts:

Still got about 9 folks in the pool, 6 outside, plenty of food left comon over!!!:cheesy: I'm the COP so their all being good!

 

[nnuut]

Having another cookout today, guests should be over around 3PM so we are diligently getting everything ready. Weatherman says it will be nice today temp around 87, pool still warm enough to swim.
5 slabs of ribs, using a Cajun rub on these boys, pork rules!
4 smoked chickens
Everyone bringing a covered plate, gonna be good!

 

[nnuut]

OK here I am with the Grill burning and the Smoker Smokin', smells SO GOOD cooking that big old 12 Lb Boston Butt that the neighbors are peeking over the fence. Using my regular recipe, this one:
http://www.tsptalk.com/mb/showpost.php?p=175233&postcount=1

 

[burrocrat]

lucky dog,

i can smell it from here and am at least 1,000 miles away, i would have to dig out the shed just to get my grill out. hi 46 lo 22 is the forecast today. the sun shining and it feels like summer, it's all relative i suppose.

but we've been lucky, a slow warm up and controlled melt, no flooding, counting my blessings, put one on for me.

 

[nnuut]

No flood, that's GREAT it would put out your BBQ fire anyway. 74 and sunny here, really nice It's Good When It's GOOD!! View attachment 8722

 

[James48843]

Pork is prohibited.

See section 3214, rule 15, line 8 of the new health care bill.

No more BBQ pork after 2014.

You will be able to grill very lean chicken, and grill veggies. That's it. No pork.

I got an e-mail that said that.

 

[burrocrat]

so no pork, but that's ok, plenty of possibilities,

besides ... wait for it ...

it tastes like chicken.

 

[XL-entLady]

Pork is prohibited.

....

I got an e-mail that said that.

Okay now I'm the one who is mopping coffee off my keyboard. {SPLORT} That stuff burns the nose!:nuts:

Lady

 

[nnuut]

I guess cholesterol police will just have to put my rebel ass in jail then!:suspicious: