BBQ: a passion of mine

D

DaddyDett

Joined
Jan 9, 2006
Messages
825
For years, I have dabbled in the art of good BBQ.
I recently added a new pit to our back deck furnishings.
This year for the Super Bowl party I attended, I fired up the new pit,
and loaded her up with a variety of goodies.
2 brisket flats,
2 Turkey breast roasts,
33 ABT's Atomic Buffalo Turds, smoked stuffed jalapenos)
and 6 racks of ribs.

The host of the party, my best buddy, made a huge pot of his "kitchen sink" chili, his signature dish.
We fed about 40 people, had had a great evening of fun, football, and fellowship.

Picture032.jpg
 
Bought a smoker just as summer ended ... and will be trying to learn the art of real BBQ (not just grilling) this coming season.

So far, I'm no good at it, except for the eating part.
 
The BBQ is the main method of cooking here. We had some -30 weather and the BBQ sure steams heavilly for the first several minutes as it heats up. The food tastes even better after having been outside in those temps enjoying a cross country ski. I use 40 lb tanks. They last longer than those 20lb tanks and cheaper to fill. 40lb tanks are easy to handle, some folks use 100lb tanks aswell.
 
I don't have a smoker, I've got a Weber charcoal grill. No fancy vent system, just 3 little holes on top and a hole for the ashes on the bottom. How do you regulate temperature and how often do you add more charcoal (I assume that you get the charcoal burning in a chimney or something before you add it?).
 
mesquite, apple, pecan, or oak smoke
Click to expand...

Mmm....yummy. A steak I had a few nights ago was the best I've had in Afghanistan. Grilled over a wood fire right behind our little dining facility.
 
Shann said:
I don't have a smoker, I've got a Weber charcoal grill. No fancy vent system, just 3 little holes on top and a hole for the ashes on the bottom. How do you regulate temperature and how often do you add more charcoal (I assume that you get the charcoal burning in a chimney or something before you add it?).
Click to expand...

Weber kettles work pretty well.
Yup, I start charcoal in a chimney, then add wood.
Once I get the wood going, I dont use anymore charcoal, unless I need to boost temp alot.
I used 4 oven thermometers, and one built into the door of the pit to quide me, until I learn this new pit better.
Regulate temp by quantity of charcoal, and type.
Kingsfod Briquettes and say Lazari Lump Mesquite charcoal burn differently.
You can cook low and slow on a Weber, by banking the fire of to one side, and putting the food on the opposite side. Add wetted wood chips to the coals now and then, viola, yur smokin'.
There are a ton of good BBQ forums, and there is a "Recipes and Tips" page
on Weber's site.
http://www.weber.com/bbq/pub/recipe/grilling101/
 
MAN LAW RULE #1, Real men know how to cook!!

WHY? Think about it for a second and consider this.

Aside from the garage. Your kitchen has more (real, practical, sharp) tools than any other room in your house. It has knives, (BIG ones in my house) It is usually the only room that has FIRE, as well. It is the only room you can throw a dead animal on the counter and quarter it. You should be able to see it is so from this small insight. Feel free to add more reasons why!:thumbup:

If you have a fireplace, even a small one, you can build a nice cave cooking system from it. See link, a mans place!

http://www.spitjack.com/Merchant2/merchant.mvc?Store_Code=SJ&Screen=FIRECOOK

If you want to cook outside, well, that is a whole other story alltogether.
Modern smokers are great, I really like them. I will never not be without a good Weber kettle for Charcoal cooking. I do have a large, (very nice) propane, for my wife to use, She says charcaol is hard to light...Please!

Iam currently in the process of putting together, and finding the exact pieces that I want, for a nice outdoor open fire cooking sustem. I'll use dutch ovens and cast iron grill, legged grill grates. While I would like to use use a handcranked rotissery for the true medevil feeling, I'll find an electric one. I'am going to set it all up on some 15x15 cement blocks, 9 blocks total as a base for the fires. Probably get a few bricks to stack as small wind breaks around the fires. Nothing fancy, but it will all work.

When we lived in Belguim, there was a small restaurant that cooked all the meat over open fires. It was damn good! My favorite was Lamb shish kabobs.

getting hungary now.

This is all part of a project I want to do over the summer with the kids. I'am wanting to teach them some stuff, and just for the family comradery.

I turned the tv off yesterday way earlier than normal. We talked, as a family, scary thought! :eek: Everybody was in bed early and got a good nights sleep.

Yea, less TV!

DaddyDett, your BBQ looks Damn good!:thumbup:
 
I love good barbeque, but do not claim to be good at it. I have a few buddies who do it quite well and I bring the beer.

Chili, on the other hand, I take very seriously.
 
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