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#131
02-01-2007, 03:44 PM
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Re: BBQ
[ QUOTE ]
[ QUOTE ] [img]/images/graemlins/cool.gif[/img] That sounds like an awesome idea. Just cook it like a normal burger, then? ScottieK [/ QUOTE ] Yeah. I copied it from that TV-chef Tyler-whatsisname. [/ QUOTE ] Tyler Florence. Sorry just had to pipe in here. [img]/images/graemlins/tongue.gif[/img] 
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#132
02-01-2007, 04:40 PM
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Re: BBQ
For those of you looking at or contemplating the Weber Smoky Mountain BBQ, The Professor has an entertaining and tasty course for mastering it.
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#133
02-01-2007, 05:03 PM
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Re: BBQ
Here is the E. NC sauce that has been made in my family for 4 generations.
RT's NC BBQ Sauce Qt. Recipe 1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse) 5 tsp. of Salt 5 tsp. of Sugar 1/4 tsp. of Ground Black Pepper 1 tsp. of Crushed Red Pepper 1/2 tsp. of Cayenne Pepper 1/2 tsp. of Garlic Powder 2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete) Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating. Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc. We are doing a whole pig soon I will make sure to photo document, the cooking/technique and post it here.
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#135
02-01-2007, 06:46 PM
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Re: BBQ
If you like drunk chickens try a drunk Turkey with a Fosters.
10 lbs maybe 12max work really well. Scott
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#137
02-01-2007, 07:49 PM
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Re: BBQ
[ QUOTE ]
Here is the E. NC sauce that has been made in my family for 4 generations. RT's NC BBQ Sauce Qt. Recipe 1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse) 5 tsp. of Salt 5 tsp. of Sugar 1/4 tsp. of Ground Black Pepper 1 tsp. of Crushed Red Pepper 1/2 tsp. of Cayenne Pepper 1/2 tsp. of Garlic Powder 2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete) Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating. Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc. We are doing a whole pig soon I will make sure to photo document, the cooking/technique and post it here. [/ QUOTE ] Ruff - I've been looking for a good recipe like this since I ate at Allen & Sons just outside Chapel Hill. I'm gonna give this a shot this weekend. Thanks for posting this.
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#138
02-01-2007, 09:03 PM
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Re: BBQ
Smoked Salmon (seriously, one of the best things I've ever eaten) 2 lb salmon filet (deboned and skinned) 1 C dark rum 1 C brown sugar 1/2 C course salt 1 T black pepper 2 C wood chips (Apple, Alder or Hickory -- I prefer Apple here) Rinse and blot salmon dry. Marinate salmon in rum for 15 minutes then blot dry with paper towels. Combine sugar, salt and pepper in mixing bowl. Place 1/3 of mixture on bottom of a 9/13 baking dish. Place fish on top. Top with remaining mixture. Cover and let cure in refrigerator for 4 hours. Set up grill for indirect grilling. Rinse cure off salmon and blot dry. Place 2 C wood chips (soaked in water for 1 hour) on coals. Place salmon on cool part of grill. Smoke fish for 20 minutes. Let cool on counter then wrap in foil and refridgerate until cold. Will keep in fridge for 3 to 5 days. I serve this with bagel chips covered w/ cream cheese and capers.
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#139
02-02-2007, 03:05 AM
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Re: Austin Notes
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bbq sauce is disgusting. [/ QUOTE ] Agreed. If you have good meat, why pollute it? The only time I like bbq sauce is when I have some leftover brisket and want to make a sandwich. Then it's a layer of meat, a layer of pickles, a layer of raw onions, a layer of Jalepenos, drench in bbq sauce, top with cole slaw. Disintegrates more slowly on a hamburger bun, but is fun to eat on white bread.
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#140
02-02-2007, 09:58 AM
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Re: Austin Notes
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For take out BBQ, Dinosaur in Upstate NY is amazing. Ive been to Tenneesee, and this easily beat it. Im sure anyone from around the area will confirm. For a chain restaurant, Famous Dave's does the trick pretty well. [/ QUOTE ] I agree 100%. I've had Fat Matt's in Atlanta. I wasn't impressed.
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