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OT Big Poppa's BBQ Thread...

The only thing I've ever tried on corn besides butter and salt is Old Bay every now and then. Sounds like something I might have to try... My wife just picked up a dozen ears the other day. Hmmmmm...

Keep the tips coming BP, I love this sort of thing.

And speaking of tips, I picked up a recipe for tri-tip on my smoker... Now I just have to go to the butcher shop and see if I can find any. I had never heard of that on the east coast before. Only in SLO was I turned on to the good stuff... I'll let you know how it turns out.

fred
 
Dargin said:
Nick, no one likes a brown noser. :D
Click to expand...

Darg, the only defense I'm gonna offer up is that this kid is the walking poster boy for EB>>>>> he just needs to wear his EB shirts more often.

http://dubaldomusic.com/EBMMlinks/917-11-21-00/DSCN0018.jpg



Regardless, the fact remains that you are right - no one likes a brown noser. :D


BP - the only "real" story is the one that comes out at dinner.
 
WOW....some cool ideas in here.....time to print and get to trying them out....or, actually, letting my wife do that....I can't cook to save my life...LOL.....:cool:
 
Gotta try that corn recipe BP. Here is one for you. Peel back the husks but don't remove. Melt some butter, add salt and pepper, horseradish, and parm. Brush on corn. Fold husks back in place and wrap in tin foil. Then on to the BBQ.

Bob
 
Beer-butt chicken is sooooo good!!!

I just love those small cabbages wrapped in foil with some pepper and butter - it got my kids eating cabbage !!!

To finish it all off, a banana, wrapped in foil with some cinnamon, lemon , Serve up with some clotted cream
(hey Beth I said "Clotted Cream!)
Spudo
 
if you like Guacamole, take some of that grilled corn, saw the kernels off the cob and add it to your fresh Guac.

Outstanding!
 
Hers a good rub i make BP i use this for all my Pork grilling and Smoking needs

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons of Chipolte chili powder
2 tablespoons black pepper
2 tablespoons Kosher salt(its important to use KOSHER)
1 tablespoon cayenne
2 teaspoons dry mustard
1/2 tsp. allspice

its my own Concoction but i am sure you will enjoy it i always get complimented when i use it,plus im sure you have a smoker as well as grill so if you smoke the ribs or the brisket use half of the above recipe for the smoker then the rest when u grill!:D
 
Dargin said:
I have never had a smoket brisket, but I love smoked foods. i will make sure I get to try some in Austin.
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Its the Best Scott!!! you will be making it at home whenever you can , i live in Nova Scotia Canada hahahah were not xactly known for our Smoked brisket but i dont care ,I tried it once and cant live without it!mmmmmmmmmmmmm :D
 
I just finished rubbing my meat...

20 lbs of boneless pork shoulder that is... Replaced the gasket on my smoker and running a test fire as I type. Holding a steady 220 degree temp for the past 3 hours. We're ready to rock doc.

I'll be firing it up at 6AM tomorrow morning for an all day cook. My mouth is watering already.

fred
 
Dargin said:
I have never had a smoket brisket, but I love smoked foods. i will make sure I get to try some in Austin.
Click to expand...


I tried to do this, but couldn't keep it lit.

Sreiously, you are in for a treat, Scottie. It rivals our Santa Maria sytle tri tips.
 
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I've been away and just found this thread - way cool, I love to cook, when I have time. We grill often - usually very simply - salmon filet or chicken w/ salad. My absolute fav is North Carolina style pulled pork - slow roasted fresh ham - no less than 5 hours - on the grill or in the oven, and then hickory smoked. Then pull the meat - it disintegrates in your hands. The sauce is vinegar based - I've never done it the same way twice - ketchup, vinegar, sugar, spices to tase - I'll try to keep track next time and post it. Thanks for all of the great ideas!
 
[/QUOTE]And speaking of tips, I picked up a recipe for tri-tip on my smoker... Now I just have to go to the butcher shop and see if I can find any. I had never heard of that on the east coast before. Only in SLO was I turned on to the good stuff... I'll let you know how it turns out.

Hi Fred

I once asked a butcher why you can't find Tri Tip on the east coast at all. His reply was that California bought all the rights to the name and that particular cut on the cow.
Seems kind of funny but ask most people on that side of the country about tri tip and they wont know what you are talking about.

From what I understand TRi Tip is a cut from the Bottom Sirloin.

Ask the butcher if he can cut you special a three tipped roast from the Bottom section of the sirloin, you may have close to what we can buy here so easily.
 
Derek,
Thanks for the heads up. I have a butcher shop local to me and if anyone around here will now about it it will be them. I still dream about those tri-tip sandwiches from the Firestone. You know that doesn't sound very far fetched about California having the rights to the name etc... Nothing about that state surprises me anymore.

I'm about ready to take off the pork shoulder. It's been on the smoker for over 13hours now, and I haven't peeked at all... The temp is currently 197, once we hit 205 it's time to wrap, let rest and then pull. Tomorrow we eat good... :cool:
 
Big Poppa is still holding out on what I think is his best (besides the lamb popsicles) creation......the ROTISERIE STEAKS!
 
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