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OT Big Poppa's BBQ Thread...

fsmith said:
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
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Hey fred whats the temp in the Smoker? i have a gas one so i can set the settings
 
I have one big exception to the "no par boiling rule".

I make kabobs with chicken, shrimp, bell pepper, onion, etc. I par boil them in crab boil, which gives it all a nice spicy flavor. Then on to the grill. When they're close to done, I glaze with melted jalapeno jelly.

I've done sausages, etc. in the boil as well. When i was living in New Orleans, we would boil as often as BBQ. Crawfish, shrimp, any veggies you have around. We even through a whole roast beef in the pot one night after the crawfish were done. Yum.

jw
 
Strangeglow said:
I have one big exception to the "no par boiling rule".

I make kabobs with chicken, shrimp, bell pepper, onion, etc. I par boil them in crab boil, which gives it all a nice spicy flavor. Then on to the grill. When they're close to done, I glaze with melted jalapeno jelly.

I've done sausages, etc. in the boil as well. When i was living in New Orleans, we would boil as often as BBQ. Crawfish, shrimp, any veggies you have around. We even through a whole roast beef in the pot one night after the crawfish were done. Yum.

jw
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Is a crab Boil the water after the crabs are cooked?.........and also do u add spices?
 
Derek said:
For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per cow and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

Tri-Tip - The Virtual Weber Bullet
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Thanks for the info. Sent this to friends on the east coast . My favorite...!. Maybe because I lived in Santa Maria for many years.

All the Best

Derek[/QUOTE]

+1 on the Tri-Tip:D

Cooked some on the grill the other night and it was quite tasty! yum! yum! yum! delicioso:D

think I will be trying some of the other recommendations from this thread too.

cheers y'all:D;)

Joel
 
lenny said:
Hey fred whats the temp in the Smoker? i have a gas one so i can set the settings
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Lonney,
I get it between 225 and 250. The lower the better, low and slow...

Lump charcoal and cherry is a little tougher to regulate than gas though.

I can get pretty good temperature control with this thing, anywhere within that range and I'm good. I have a remote thermometer that monitors the smoker and meat temps. That really helps when I put a bunch of pork shoulder in at 10 the night before I plan on eating. Once I get it settled down it will go for 10 hours or so without having to look at it. Actually the last batch of pork shoulder I had a continuous burn for 18 hours and never lifted the lid and had more than half of my lump left!

fred
 
lenny said:
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
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sounds good - I'll be tryin' this one on the weekend when I do some grillin':D
 
BP,
This is an OLD thread but hearing about your cooking prowess is great - it's like 4* outside here - I need some BBQ.
 
Colin said:
I'm hungry. Fred, BBQ at your place next time I'm in the States? ;)
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You've got it... I'm itching to fire up the smoker again.

Actually I'm planning on doing salmon on the grill tomorrow. It'll be a little cold, but I try and grill out all winter.
 
I've grilled in the winter too-don't have charcoal, just the tank gas. Grilling while it's snowing is kinda surreal - but it still works!
Janice
 
jchalas said:
I've grilled in the winter too-don't have charcoal, just the tank gas. Grilling while it's snowing is kinda surreal - but it still works!
Janice
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Hi Janice, I couldn't agree with you more. I just shoveled out my grill yesterday after we got 3-4 inches.

40 degree, man I cook here year around, I'm thinking that I need to refill the tanks that I have.

Glenn |B)
 
I cooked some country ribs on the grill yesterday for about 3 hours. Man, they came out great! And now today we've had a freak burst of 65 degree (F)weather! It'll be short-lived though.. calling for rain tomorrow and snow the next day. I did take the opportunity to wash all the road salt off of my car.
 
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