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Topic:
Calling all BBQ/grilling aficionados
This thread has 151 replies. Displaying posts 16 through 30.
Post 16 made on Sunday June 2, 2013 at 17:58
Hasbeen
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Today's work.




 
Post 17 made on Sunday June 2, 2013 at 19:13
iform
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You guys look at Treager grills?
http://www.traegergrills.com/

My buddy has one and he smokes the best stuff.
Post 18 made on Sunday June 2, 2013 at 19:24
Hasbeen
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 I have.  I was just looking at them last week in fact.  Just too spendy for me but it's a nice piece of equipment.  

Traeger and Jacks Old South are the best out there.

I just don't know how much better my food would be with it.  

I think my skills have hit their limit.

 I'm not going to a competition anytime soon( unless it's to eat a bunch of bbq)

In reality, you could get some old cat with a UDS made out of a 55g drum and he'd kick my ass with the most expensive smoker on the planet.
OP | Post 19 made on Sunday June 2, 2013 at 20:18
Fins
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On June 2, 2013 at 17:58, Hasbeen said...
Today's work.

 

Looks like your days work went better than mine. Inspired by Food Network's Sandwich King, and an urge to do something new over the fire, I decided to be inspired by the old white trash classic, a fried bologna sandwich. I went to the grocery store and had the deli slice boars head bologna in burger thick slices. My son loved it. like a hotdog in a burger. I think my wife best liked that she didnt have to cook. i was hungry when the idea struck and had higher hopes. It wasnt a failure, but I will take it back to the drawing board if I try it again.
Civil War reenactment is LARPing for people with no imagination.

Post 20 made on Sunday June 2, 2013 at 20:32
Hasbeen
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 I love a fried boloney sammich on toast with mustard.  

What kind of bread did you use? 

What are the condiments? 

Maybe instead of thick slices do a bunch of thin slices with some sort of whacky brown sugar glaze on the edges. (like a honey backed ham).  You'd have that sweet and salty flavor with a nice kick in the ass from the mustard.

Get a nice bread that would stand up to being grilled.

I like my fried boloney burned around the edges.  Maybe lay some foil on the grates.  

Maybe chop it up into little chunks like pulled pork?   

Man, you've got my mind thinkin' I want to throw some bologna on the grill.

Update:  Dude, check this out.  I would've never thought in a million years to put bologna on the grill.  

You can find a youtube video on anything..  He basically treats it like anything else he bbq's.  Mustard, brown sugar rub.  275 for 2 hours.  Looks damn good.

[Link: youtube.com]
 




OP | Post 21 made on Sunday June 2, 2013 at 20:49
Fins
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I made up a homemade ketchup that I found a recipe for. Other than that, the condiments were just standard hotdog condiments. Mustard, relish, etc. and I picked up some kaiser rolls that I toasted on the grill.

Thin slices that you could get to slightly carmelize on all sides might be interesting. Something like a brown sugar glaze could be good. Somewhere I have a recipe for a ham glaze that's mainly sugar and gentleman jack.


Btw, the homemade ketchup is the base for a BBQ sauce recipe I found. I decided to put the ketchup together today and then cook up the sauce this week to try on some ribs next weekend.
Civil War reenactment is LARPing for people with no imagination.

Post 22 made on Sunday June 2, 2013 at 20:59
Hasbeen
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On June 2, 2013 at 20:49, Fins said...
|
Btw, the homemade ketchup is the base for a BBQ sauce recipe I found. I decided to put the ketchup together today and then cook up the sauce this week to try on some ribs next weekend.

Dont' be afraid to share that recipe.   We'll be like a couple of old cacklin' hens trading recipes.  LOL.  

I've gotta find a few new recipes.  I'm running out of ideas.  My kids won't eat grilled shrimp.  I'm going to make a dough and grill a pizza tomorrow.  Ive chicken'd, and rib'd them to death already.  


My goals for this year... 
1. Grill some fresh fish that I've caught.
2. Do a whole brisket. (Not doing this until I get a real smoker)
3. Do a pizza, all fresh ingredients, make the dough, the whole shebang.

I like to grill on the weekdays and bbq on the weekends because of time needed.  I've got an awesome butcher shop by me (that my father in law worked at for 30 years) that I get all of my meat from, I also buy all my coleslaw potato salad etc from them.  My wife literally hasn't cooked a thing in weeks.  

She's lovin' life right now.
OP | Post 23 made on Sunday June 2, 2013 at 21:16
Fins
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Ok. I was going to wait until I tried it first see if it was any good. But just the ketchup is better than most store bought sauces, so here you go

[Link: simplyscratch.com]

When I went on my camping trip a couple weeks ago, one of my friends brought two briskests and put them on a grill over the campfire all day on Saturday. He had already rubbed them down before he left home, so they set in the rub for at least over night, maybe two nights. The grill was set between three and four feet above the fire. They cooked real slow and picked up just the right flavors from the smoke and open fire.

I'm thinking about building an open fire pit in the back yard and make a setup for all types of cooking. I know a kid that is going to school for welding. I could probably get him to do all the metal work for me for a fifth of good bourbon. And I have a customer with a great bourbon collection that is always offering me a bottle of good stuff. 
Civil War reenactment is LARPing for people with no imagination.

Post 24 made on Sunday June 2, 2013 at 21:56
Hasbeen
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 Are you thinking of something like ( for lack of a better term) an outdoor pizza oven?  Surrounding it in some sort of oven bricks?  

Or are you thinking about open fire at bottom and metal on top with different areas for different cooking?  

If I had a bigger back yard I'd love to do something like that.  One day when I build my F' You cabin maybe.
OP | Post 25 made on Sunday June 2, 2013 at 22:29
Fins
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Something like the photo in post number 9 here

[Link: expeditionportal.com]

Except bigger and sturdier. It could function as a backyard fire pit, and also cook over it. I want to dig the pit out, the lay the sides up in brick. Keeping the fire below, or mostly below ground level reduces the wind from lowing fire around. And, when cooking over open fire like that, heat is controlled a lot through height. Dropping the fire down is easier than moving the cooking area up more. I would like to have it large enough to have a grilling area and a Dutch oven going at the same time.

I also recently found a couple old fuel tanks. I want to convert at least one of them into a cooker that I can put at least a 150lb pig on it. Although, if I end up finding a big enough spit to put over a fire, I may lose interest in this project.
Civil War reenactment is LARPing for people with no imagination.

Post 26 made on Sunday June 2, 2013 at 23:21
Hasbeen
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 That's pretty nice..Simple and effective. 

Ya know what I think would be cool, to build something like that, but have the fire cage/pit on some sort of a crank system so it could be raised and lowered as needed.  I'm not mechanically inclined enough to build it though.  

In your case, if you had the walls built with the bricks, you could have a crank on the outside of the brick that you just crank and raise and lower the fire wherever you want it.  

If you're out there just enjoying a fire, crank it all the way up so its sitting high on top of the oven/firepit for visual appeal and warmth in autumn.  When you want to do some serious cooking lower the fire back down into the hole that you dug. 
Post 27 made on Sunday June 2, 2013 at 23:56
Mr. Stanley
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On June 1, 2013 at 22:02, noot98 said...
Big Green Egg is awesome. I will get off my butt and start trying to do some veg stuff on it.

Check out the "Green Egg Guru" temperature controller... Amirm wrote the software!
"If it keeps up, man will atrophy all his limbs but the push-button finger."
Frank Lloyd Wright
OP | Post 28 made on Monday June 3, 2013 at 00:05
Fins
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On June 2, 2013 at 23:21, Hasbeen said...
 That's pretty nice..Simple and effective. 

Ya know what I think would be cool, to build something like that, but have the fire cage/pit on some sort of a crank system so it could be raised and lowered as needed.  I'm not mechanically inclined enough to build it though.  

In your case, if you had the walls built with the bricks, you could have a crank on the outside of the brick that you just crank and raise and lower the fire wherever you want it.  

If you're out there just enjoying a fire, crank it all the way up so its sitting high on top of the oven/firepit for visual appeal and warmth in autumn.  When you want to do some serious cooking lower the fire back down into the hole that you dug. 

You are kind of in the same direction that I am thinking. However, I don't need to move the fire. Even for just a nice little fire to sit around, having the top of at ground level is ideal. Again, the wind doesn't push it around. It's what we do when we go camping. But I would like to build the grill rack and pot hooks where I could crank them up and down. I would also like to be able to put a rotisserie spit on it. Its a project that I have been wanting to do for a while. And I think I will probably start it this summer. Getting the fire pit in place is the big deal, then I can experiment with the rest and let it evolve with use.
Civil War reenactment is LARPing for people with no imagination.

OP | Post 29 made on Monday June 3, 2013 at 00:06
Fins
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On June 2, 2013 at 23:56, Mr. Stanley said...
Check out the "Green Egg Guru" temperature controller... Amirm wrote the software!

Is that so women can grill too?
Civil War reenactment is LARPing for people with no imagination.

Post 30 made on Monday June 3, 2013 at 00:28
Mr. Stanley
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On June 3, 2013 at 00:06, Fins said...
Is that so women can grill too?

It's so you can smoke and grille at controlled temps all day without drying out or burning the food.

Amirm is a hard core BBQ'r and Pizza maker--- he occasionally feeds us lunch at work, with the absolute best Pulled Pork I have ever had.

Can even be monitored and controlled from you smart phone.
"If it keeps up, man will atrophy all his limbs but the push-button finger."
Frank Lloyd Wright
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