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BBQ Thread. Discuss all things regarding meat over fire.


Didba
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Doing some Fajita meat in my offset smoker today. First time trying this method:

 

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Some grilling/smoking I’ve done in the past

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5 minutes ago, Didba said:

Some grilling/smoking I’ve done in the past

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I have the Oklahoma Joe’s with the smoker, Charcoal, gas, and side burner. It’s muy bueno. 

Edited by aubearcat
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Also, I like smoking brisket, chicken, and turkey. For steak, I like doing ribeye in a flat iron. You can put an iron skillet over the charcoal and get the temperature to about 375-400, put an inch to an inch and half thick ribeye in there with some butter. Leave it on one side for about 3 -4 four minutes then do that on the other side. You get a nice brown outside with a delicious deep red inside. 

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7 minutes ago, Didba said:

Some grilling/smoking I’ve done in the past

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My lawyer son has a Oklahoma Joe. Graduated to a custom offset after a big case. I am a Green Egg master…….also a chick magnet. Love the pics. We do have a BBQ club on this site.

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1 minute ago, SaltyTiger said:

My lawyer son has a Oklahoma Joe. Graduated to a custom offset after a big case. I am a Green Egg master…….also a chick magnet. Love the pics. We do have a BBQ club on this site.

I saw the BBQ club but it doesn't get much traction, I am not sure how many people know about the clubs so I wanted to get some fresh eyes with a thread like the Music one

As for smokers, this is the nicest one I have ever owned, my associate/law clerk position at the firm allowed us to get it.  Very pleased, I'd love a green egg or a custom offset but $$$$, this one does fine for now.

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9 minutes ago, aubearcat said:

Also, I like smoking brisket, chicken, and turkey. For steak, I like doing ribeye in a flat iron. You can put an iron skillet over the charcoal and get the temperature to about 375-400, put an inch to an inch and half thick ribeye in there with some butter. Leave it on one side for about 3 -4 four minutes then do that on the other side. You get a nice brown outside with a delicious deep red inside. 

Dang now I need a bigass cast iron.  Most of my steaks are done on the stove same method.

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There’s a website for meat that I’ve heard great reviews about it. It’s called Wildfork Foods. I believe I’m going to give them a try and get some goat. At my previous job, a couple guys smoked a goat over an open spit and it was amazingly delicious. 

Edited by aubearcat
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If you take a look at Wildfork Foods, they have gator, ostrich, yak,.. etc just an incredible selection of meats you probably don’t have at your local grocer. 

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Tailgate War Eagle chicken thighs, overnight marinate in vinegar, lemon, Texas Pete. Sauce while cooking is BBQ sauce, mustard, Texas Pete.

Steak…7 to 8 minute strip steaks @ 550 degrees. Kosher salt, black pepper, butter.

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6 hours ago, aubearcat said:

If you take a look at Wildfork Foods, they have gator, ostrich, yak,.. etc just an incredible selection of meats you probably don’t have at your local grocer. 

Seen gator at the local Kroger. Ostrich…..no. Thought people raised them for the eggs.

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I spend most of my free time smoking brisket and ribs.  Occasionally, I’ll smoke  chicken wings, chicken thighs, Boston butt, meatloaf, chili, Chuck roast, sausage, and bologna.  Thinking about trying pork belly next.

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On 9/18/2022 at 3:47 PM, SaltyTiger said:

Seen gator at the local Kroger. Ostrich…..no. Thought people raised them for the eggs.

I live in north Alabama so we don’t usually have gator in the grocery stores. That’d be a lot cooler if we did. 

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On 9/17/2022 at 3:39 PM, Didba said:

Dang now I need a bigass cast iron.  Most of my steaks are done on the stove same method.

Not BBQ but we Sous Vide our steaks then sear on a very hot cast iron pan, nothing better. Vacuum seal the steak with butter & herbs, sous vide to 129 Deg F for medium rare then sear for 30-60 seconds each side, yum. No resting needed and perfectly cooks. It properly renders the fat too.

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Smoking a pork loin this AM as I’ll be busy tomorrow after the game. 

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$9 for the 4.5 pound pork loin. Doesn’t get better than that. 

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On 9/20/2022 at 8:23 PM, T1gerStripes said:

I spend most of my free time smoking brisket and ribs.  Occasionally, I’ll smoke  chicken wings, chicken thighs, Boston butt, meatloaf, chili, Chuck roast, sausage, and bologna.  Thinking about trying pork belly next.

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That’s some serious brisket

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On 9/18/2022 at 11:11 AM, SaltyTiger said:

Tailgate War Eagle chicken thighs, overnight marinate in vinegar, lemon, Texas Pete. Sauce while cooking is BBQ sauce, mustard, Texas Pete.

Steak…7 to 8 minute strip steaks @ 550 degrees. Kosher salt, black pepper, butter.

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Your tailgate war eagle chicken thighs look very similar to my sticky tailgate chicken I’d cook for my fraternity on game day. 
 

Texas dry rub marinade the night before with a bit of Worcestershire sauce then while cooking on every flip of the chicken thighs I baste em with Rudy’s BBQ sauce mixed with lemon juice and a small amount of Worcestershire sauce 

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3 hours ago, Didba said:

That’s some serious brisket

I can never get enough.  My wife isn’t a huge brisket fan, but my daughters love it!

This is my favorite thread on the forum.  Keep the pics and ideas coming.

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4 hours ago, Didba said:

$9 for the 4.5 pound pork loin. Doesn’t get better than that. 

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Love it but hope you did not overcook. Re- sole you boots with it if you do

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1 hour ago, SaltyTiger said:

Love it but hope you did not overcook. Re- sole you boots with it if you do

cooked it to a perfect 160, rose to 165 while it was resting. tender as could be. Smoked for 5 hours at 250-300*

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