Smokin' BBQ Thread

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grandma said:
well - if any of you are down SE Texas way next week - check out `Taste of Rockport' next Thursday 3/25. Look for Kendrick Farms BBQ for the BEST of the Best !! :D
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If I ever get down that way I surely will check them out, if you think their good they must be GREAT!! View attachment 8728
 
4TH of July weekend so I must do a little BBQ'n or go NNUUTS.
Having some folks over Tomorrow and have 4 slabs of Baby Back Ribs
ribs.jpg
Marinating in the frig just waiting for me to slap them in the smoker in the morning. I'm doing something different with these, using a dry rub and smoking them with Peach wood that should sweeten them up a little. When I'm finished smoking I wrap them in Foil and add some BBQ Sauce with a little Beer and give them about 20 minutes on the grill then put them in an empty cooler with a piece of wood in the bottom so it doesn't melt and let them steep for about 2 hours. Can you say tender, but not too tender!!!!:D
Have a GREAT WEEKEND!!
View attachment 9655
 
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nnuut said:
When I'm finishes smoking I wrap them in Foil and add some BBQ Sauce with a little Beer and give them about 20 minutes on the grill then put them in an empty cooler with a piece of wood in the bottom so it doesn't melt and let them steep for about 2 hours. Can you say tender, but not too tender!!!!:D
Have a GREAT WEEKEND!!
View attachment 9655
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A little beer for the ribs, a little beer for nnuut. A little beer for the ribs, a little beer for nnuut! <open new can> A little beer for nnuut, a littel more beer for nnuut!!!!!:laugh:
 
Frixxxx said:
A little beer for the ribs, a little beer for nnuut. A little beer for the ribs, a little beer for nnuut! <open new can> A little beer for nnuut, a littel more beer for nnuut!!!!!:laugh:
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Yes my friend it's all in the sequencing and the longer it goes the less those ribs get!!!! Drool drool drool!:laugh:
 
Memories Memories that was a great time!!:p Stop on by I repainted the Tiki Bar this spring, it's gonna be good!! Margaritas go Great with ribs!!:toung: Man_relaxes.gif
 
Spouse and I would love to stop by too because I'm NOT going to be IV'd this weekend - - WooHoo! I can bring the potato salad and Spouse will have a wee dram with him if anyone is interested in single malt. :)
 
XL-entLady said:
Spouse and I would love to stop by too because I'm NOT going to be IV'd this weekend - - WooHoo! I can bring the potato salad and Spouse will have a wee dram with him if anyone is interested in single malt. :)
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If it's Glenmorangie tell him to bring a little more, we start at 15:00, Do Ya like home made Sangria, we will have a TUB of that if you like!!!:D
 
For those of you previously stationed overseas in the U.S. Military, you might remember the televised Armed Forces Network (AFN) reminders to be extra careful when BBQ'ing-

This is one of those reminders:



Fun, eh?
​
 
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:laugh: No uncontrolled fires here, and the BBQ was GREAT!! We all had a good time celebrating Independence Day.
I am proud of my Country and what we stand for. AmericanFlag.gif
 
I like to use the Oven method if outdoor BBQ is not possible (winter, adverse wx, etc).
In the Philippines, Mang Tomas is specifically made for PORK, and as such, it has a cane sugar base with multiple ingredients. I like to use a good pork shoulder, complete with the ½" skin. I use a razer, and make squares in the skin, about 1" by 1", and after putting the oven on 500 deg, place the pork, skin side up, brushed with Mang Tomas for 20-30 min, (continue to brush occasionally), then, turning the oven down to about 300, cook until internal temp reaches approx. 135-140 deg.

Remove from Oven, slobber Mang Tomas all over skin side up, tent with aluminum foil and let rest for 30 minutes.

Yummmm, Mas-Maraming Sarap, !!! :D

(available as most Oriental Stores) Of Course, you don't HAVE to use the "Spicy" version, they have a standard sweeter version also.

Mang%20Tomas%20lechon%20sauce%20hot.JPG



IMGP9042.JPG
 
Sounds good to me HB, I don't think there is any way to Cook PORK that is bad, salt pepper and bake slow, I guarantee it's good. Where can I get that sauce?:D
 
James48843 said:
For those of you previously stationed overseas in the U.S. Military, you might remember the televised Armed Forces Network (AFN) reminders to be extra careful when BBQ'ing-

This is one of those reminders:

​

Fun, eh?​
Click to expand...

I know this is old. I remember the AFN safety reminders in the 70s that had troops in civilian clothes standing before a grill and being lectured by a SFC in fatigues and a "smokey the bear" hat. The participants answered in true Army style "yes grill sergeant". Never have been able to find a video of that.
 
The 'Yes, Grill Sergeant" is a classic. I know some AFN folks- and I'll see if anyone has a copy of it. I remember it well!
 
I just had the best Korean BBQ here- in Daejon, South Korea this evening:

First- they smoke the meat and get it ready in this wood fired smoker. Note the hardwood stacked up, and the Korean roof on the smoker:​


Then, they bring it to your table, where you have a wood fired grill in the middle of the table. Throw it on the grill for some finishing, add some Kimchi and garlic, and you're there!​

View attachment 9736

Those photos from dinner about two hours ago. Mmmmm.​
 
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