OT Big Poppa's BBQ Thread...

[SharonG]

As promised, when I worked out the recipe - North Carolina style pulled pork -

Slow grill or oven bake a fully foil wrapped 10 lb pork roast on a slow grill (or oven @275) for about 5 hours. Unwrap the meat and smoke w/ hickory chips for about 1/2 hour on a low grill. When the meat is cool enough to work with, pull apart with your fingers. Douse with 2 parts ketchup to one part cider vinegar w/ honey and brown sugar, salt, pepper and cayenne to taste. Serve on a bun w/ cole slaw. Good eatin' !

 

[jchalas]

<snip>

BP, I'm thinking I might be able to bring some to the bash in November. Vacuum packed and frozen it'll make the flight no problem. We would just need to have somewhere to heat it up and grab some rolls...

Hey Fred,
I think Thom's and my room at the Harvey might have a micro and fridge. Bring it on!
Janice

 

[jchalas]

Im waitin for Bovines fail safe possum stew recipe

If he has one for squirrel, rabbit or alligator turtle, I'll be glad to chat w/him.
Janice

 

[jchalas]

Ok here is the Big Poppa 4th of July corn on the cob reicpe


preheat grill

shuck corn

seasoning salt

stick of butter

1/2 half jar sauce...prefered is Bronco Bob's Smoked Bacon Chipotle. Any sauce will do but for best results look for a suace that has a sweet/hot component)

Put corn directly on the grill

salt lightly

melt butter with sauce in saucepan

when corn has come carmelized kernals (random light to dark brown kernals) turn 1/3 turn. Turn agian when carmelized,

baste and roll, baste and roll to insure even coating.

This has been sent served here with great reviews. It is really good when the corn
isnt quite ready but your bbq is not complete with out it.

let me know if any of your try this....

I have two easy methods to cook corn on the cob. The fast way: microwave in the husks. The tastier way: grill in the husks. They don't dry out and the flavor is better. If there is any left after the meal and they cool off, cut the kernals off the cob and saute them up for breakfast with a little onion, butter and lots of black pepper. Thom loves the carmelizing from the corn's natural sugar content.
Janice

 

[jchalas]

I have a pretty good salsa recipe which I only make from July-September because that's when I have fresh tomatoes and peppers from the garden. The results also freeze well for a great winter time addition to steak.

For a really flavorful hamburger, mix the burger meat with any of your usual ingredients - spices, eggs, etc. along with some fresh, homemade salsa and then grill. Even my son will eat these. He won't touch burgers made with commercially prepared salsa and always asks if I used my salsa in them.

Janice

 

[Bravo Victor]

Firestone Tri Tip

So BP, we had a pleasant visit in SLO Saturday, glorious day for flying. But, i gotta ask, how does the Firestone do the Tri Tip that it ends up so tender? It was almost like a filet sandwich. I have cooked TT on the BBQ many times and it never is anything like that.

BV

 

[Big Poppa]

#1 angus beef

#2. do not trip the fat cap off start meat side down

when flipping then trim fat cap

#. athey use a little oak coals and that helps

 

[surrealforreal]

Up here in Minnesota we enjoy BBQ Lutefisk...mmm, mmm, good...

 

[CudBucket]

I've been waiting for several months for my wife's birthday to come up (11/18) so I could give her an Eastman Reveo. I ordered it today. Sounds great and the reviews are raving.

Hmmm. Just realized my wife's birthday is one day after my Desert Gold JP6 is to be finished.


Dave

 

[jchalas]

Up here in Minnesota we enjoy BBQ Lutefisk...mmm, mmm, good...

I just watched a special on Lutefisk a couple of days ago and, although I enjoy fish, Lutefisk did not appeal.
Janice

 

[Melissa]

Just bumping this thread because I was looking for the "Big Poppa 4th of July corn on the cob recipe" and 'tis the day for it!

 

[Big Poppa]

Yeah Melissa
Im in your fine state for most of the summer...CDA.....

WIll be doing chicken and corn on the cob this afternoon

 

[John Denner]

Chicken ?

Do you boil the chicken a little before putting it on the grill?

 

[fsmith]

Do you boil the chicken a little before putting it on the grill?

It depends... If it's during the week and we want to eat chicken for dinner, yeah, I'll parboil it for about 10 minutes and finish it off on the grill. There's nothing worse than biting into an undercooked chicken thigh... I'm really picky about eating someone elses unless I know them just for that reason. I've had some that was stuck to the bone and clucked when you bit into it. Yuck.

On weekends, no. I'll put it in the smoker for a couple of hours and then finish off on the Weber to caramelize the BBQ sauce. I put some rub under the skin of the breasts and thighs first though...

fred

 

[Big Poppa]

Never ever parboil anything that hits my grill. Chicken is the easiest and most screwed up meat there is. Fail safe is the direct indirect method. If you are using a fass grill season the chicken how you like it...lemon pepper and seasoning salt is a good start maybe some sage. lightly baste with olive oil and sear bone side down first (with breasts_) be careful not to scorch the chicken...you want to sear it and seal it. gloip over and make sufre that you dont burn the skin but make it look real nice a n kind of a caramel color. Reduce heat to mediym put on shelf and cover for twenty two minutes.


Let rest for 5 minutes and then enjoy. if you like bbq sauce put in on at about the 18 minute mark.......then return to shelf.

 

[fsmith]

Never ever parboil anything that hits my grill. Chicken is the easiest and most screwed up meat there is.

I hear you and I agree. I wouldn't do it except for the time factor. Usually when I get home from work I'm starvin' Marvin and want to eat!! I have Kim get the chicken and grill ready. 10 minutes after I get home I'll have BBQ sauce from ear to ear.

 

[roburado]

Never ever parboil anything that hits my grill. Chicken is the easiest and most screwed up meat there is. Fail safe is the direct indirect method. If you are using a fass grill season the chicken how you like it...lemon pepper and seasoning salt is a good start maybe some sage. lightly baste with olive oil and sear bone side down first (with breasts_) be careful not to scorch the chicken...you want to sear it and seal it. gloip over and make sufre that you dont burn the skin but make it look real nice a n kind of a caramel color. Reduce heat to mediym put on shelf and cover for twenty two minutes.


Let rest for 5 minutes and then enjoy. if you like bbq sauce put in on at about the 18 minute mark.......then return to shelf.

What do you do to legs and thighs, BP?

 

[SteveB]

What do you do to legs and thighs, BP?

Why, he caresses them, of course!

 

[mbgreene]

Why, he caresses them, of course!

then Luke tells him to knock it off and get back to the grill

 

[Big Poppa]

same cook all stuff on the gas grill the same last night it was pork tenderloin with a teryaki wasabi glaze sear and shelf baby!