The Grilling Thread

[PhillyPhreak54]

Sarge said "delish" and "nummers" . 

[Sgt PSN]

pretty sure you can google "venison" or "MA diet" and find a picture

I know, right?!?!?  Because it's not like people from Philly, NY, DC or Bodymore ever go hunting. 

Sarge said "delish" and "nummers" . 

I knew that would draw the ire of a few people but I never expected it to start with you. 

[Diomedes]

Sassy says things like 'anywho' and 'whatevs,' so 'delish' and 'nummers' shouldn't surprise anyone.

[Sgt PSN]

Sassy says things like 'whatevs,'

False

[Diomedes]

whatever

[Rome]

Sassy says things like 'whatevs,'

don't ask, don't tell.

[Sgt PSN]

whatevs

[smeags]

grilled up some boneless chix breast that i flattened out to cutlets. marinated in three different mccomick's rubs. applewood rub, smokey mesquite and cinnamon chipolte.

score !

[lurking wierdo]

Interesting thread. The only thing I am as passionate about as the Eagles is barbecue. For the last 10 years I have had a decent amount of success on the competitive barbecue circuit. So here are a few of my thoughts. To avoid the "aftertaste" someone mentioned from charcoal, use a chimney lighter instead of lighter fluid. Stop buying those commercial rubs and sauces, experiment and make your own.

Some of the things I use in my multi-award winning Kansas City type barbecue sauce:
Ketchup
Bourbon
instant coffee crystals
Cumin
Cayenne Pepper
Paprika
Salt
Garlic Powder
Brown Sugar
Apple Cider Vinegar

Simple, simple, simple Ribs:
Peel the membrane off the concave side of the ribs
Rub with a brown sugar based rub
Cook @225-250 for 3 hours using indirect heat.
You can serve sauce on the side, but I prefer dry rubbed ribs with no sauce.

Favorite side?

Cut the tops off a bunch of Jalapeños
Core out the inside
Mix 1 block Sour cream with 1/2 lb shredded cheddar, cumin and cayenne pepper
Put the stuffing mixture in a zip lock and cut off a small corner
Pipe the mix into the peppers
Wrap each stuffed pepper in 1/2 strip of bacon
Slide the wrapped peppers onto a steel skewer
rest the skewers in a foil steam table pan.
Smoke @225 indirect for about an hour or until the bacon is cooked.

[Rome]

i'm liking you more with each passing post.

(no homo)

[PhillyPhreak54]

pretty sure you can google "venison" or "MA diet" and find a picture

I know, right?!?!?  Because it's not like people from Philly, NY, DC or Bodymore ever go hunting. 

Sarge said "delish" and "nummers" . 

I knew that would draw the ire of a few people but I never expected it to start with you. 

lol..I have a line and its crossed with those two.

[smeags]

Stop buying those commercial rubs and sauces, experiment and make your own.

while i agree on the sauces there are some tremendous rubs out there which in reality are nothing more than combinations of spices and seasonings including the ones you made mention to in your sauce.

by mixing and matching some of them you make combos that simply aren't out there but are excellent.

[Sgt PSN]

I've experimented with making my own bbq sauce a couple times but haven't had a lot of success with it yet.  Haven't made anything terrible, but haven't really made anything that's been good enough to make it again either.  So in the meantime, I keep a bottle of Sweet Baby Rays in stock until I'm able to concoct something on my stove that is an adequate replacement. 

[smeags]

while there some select sauces out there that are off the charts good, for the most part what you get is glorified ketchup.

there's no doubt that you can make a better sauce you just have to be willing to try and keep trying. weirdo's sauce sounds nice but it's not only the ingredients themsleves but how much of each to use which sometimes isn't easy cause most guys go by taste and not measurement. 

[lurking wierdo]

I've experimented with making my own bbq sauce a couple times but haven't had a lot of success with it yet.  Haven't made anything terrible, but haven't really made anything that's been good enough to make it again either.  So in the meantime, I keep a bottle of Sweet Baby Rays in stock until I'm able to concoct something on my stove that is an adequate replacement.  

Try that bunch of stuff I listed there in different formulations. It's a great blend of flavors. I have my recipe titrated out and written down, if I come across it, I will post it.