whats going down on your barbi this weekend? [Archive] - Glock Talk

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97guns
05-25-2007, 04:07
today after work im picking up some country style prok ribs on sale for .99 and a couple of chickens also on sale for .77 going with them is corn on the cob for 5/$1. im Q'ing up on saturday.

major
05-25-2007, 06:43
Add a Vidalia onion in that and you're all set.

Singlemalt
05-25-2007, 07:27
Will be a continuous event starting tonight through Monday night....

Meats are:

Pork tenderloin

Racks and racks of ribs, dry rub goes on tonight

Special burgers

Filets

Mild Bill
05-25-2007, 07:36
Originally posted by major
Add a Vidalia onion in that and you're all set.

It's true peeps!

Cut some thick slices, like 3/4" and drive 3 toothpicks in them to hold them together...

Olive oil, salt, pepper, and paprika for color...

Get some good grill marks on them and let'em soften and sweeten up a little...

Ditch the toothpicks and offer them up on a big serving platter with da meat!

That's some signature action right there!

:beer:

Mr V
05-25-2007, 20:13
Steaks and yams with vidalia onions with olive oil drizzled on top ;and tehn wrapped in foil and baked on the bbq.
Whole host of other items for dinner that don't require bbq.
Hope you all enjoy the weekend.

KG4IDA
05-26-2007, 23:48
ChedderBrats, Hebrew National hot dogs and some burgers with grilled pineapple slices.

jawjaboy
05-27-2007, 05:10
Butts 'n birds.

http://i56.photobucket.com/albums/g194/jawjaboy/IM000175.jpg

http://i56.photobucket.com/albums/g194/jawjaboy/IM000178.jpg

norm357
05-28-2007, 09:15
I started a 18lb Briskit on the Weber EARLY this morning to get some smoke, and now Im finishing it up in the oven.

The Pontificator
06-09-2007, 09:01
Uh...Ken?

:animlol: :rofl: :tongueout: :supergrin: :thumbsup: :wavey:

Walter45Auto
06-09-2007, 20:41
Originally posted by jawjaboy
Butts 'n birds.

http://i56.photobucket.com/albums/g194/jawjaboy/IM000175.jpg

http://i56.photobucket.com/albums/g194/jawjaboy/IM000178.jpg

Those are things of beauty.


:freak:






:reindeer: :50cal:

wallyglock
06-13-2007, 05:13
if you are have your ears on......

tell me about your smoker......what brand is it, how often did you have to add coals to do your 4 chicks and 2 butts, how is the flavor , and any and all details that are in line with the cooking you do with it !

what about the initial price of the smoker ? also...do you use wood ?

thanks ! wally

SouthernGal
06-14-2007, 09:39
More than likely, fish. Probably shark or flounder.

...and the new flat iron #10 that I bought for the "SO". I'm still working on seasoning it :)

jawjaboy
06-14-2007, 15:48
Originally posted by wallyglock
if you are have your ears on......

tell me about your smoker......what brand is it, how often did you have to add coals to do your 4 chicks and 2 butts, how is the flavor , and any and all details that are in line with the cooking you do with it !

what about the initial price of the smoker ? also...do you use wood ?

thanks ! wally

It's a Brinkman, $59.95 at WM. I bought it to do small batches, instead of firing up Bertha! This cookin' was it's maiden voyage. As with any new cooker, you have to "learn it". It took 2(separate) pans of coals/wood on this cookin'. It did a good job, but will get better as I "learn it". I used a combination of charcoal and pecan wood here. With Bertha, I use nothing but pecan. The flavor? Delectable! :eat:

wallyglock
06-15-2007, 05:49
for your info. ok, when you have time, tell me about big bertha !

couple more questions:
2 pans of coals for your cook on the food you pictured, how much total time and what were the weights of the butts ?

is the brinkman unit fairly decent on draft control....you know, how much fiddling with the vents to maintain the proper temp ?

would a gas smoker, to your knowledge, have about thee same results with a chunk of wood added for flavor ?

had my eye on a big green egg cooker, but the price is pretty steep. the thing that impressed me about the egg was that a bag of charcoal would last for 2-3 months, so it IS a very effecient cooker !

hope to hear from you again and all your imput is very useful

wally