Barbecue, anyone...?

[Hardpan Curmudgeon SASS #8967]

Barbecue, anyone...?  

 

Mebbe the last word in backyard entertainment.  

 

 

 

 

[Calamity Kris]

SWEET!!!!

[Subdeacon Joe]

That's COOL!

[Alpo]

Might be cool. Ain't barbecue.

 

It's a grill. There's a difference.

[Hardpan Curmudgeon SASS #8967]

45 minutes ago, Alpo said:

Might be cool. Ain't barbecue.

 

It's a grill. There's a difference.

 

Don't be picky or you won't get invited.  

 

"Perfect for the British summer [when the sun pops out for forty minutes!]"  

 

I 'spect the canopy is to keep the drizzle off.    

[Subdeacon Joe]

41 minutes ago, Hardpan Curmudgeon SASS #8967 said:

I 'spect the canopy is to keep the drizzle off.

 

 

 

1 hour ago, Alpo said:

It's a grill. There's a difference.

 

How often do you hear 'Hey!  Why don'tya come over an' we'll BBQ some steaks and burgers?"  

Is there REALLY any confusion about what is meant?

[Marshal Mo Hare, SASS #45984]

Ok, using the BBQ sense of Barbecue and not "grill"

 

Does anybody BBQ a steak?  It seems to me the slow cooking methods are for the tougher pieces of meat where long and slow also tenderizes.

[Alpo]

4 hours ago, Subdeacon Joe said:

 

 

 

 

How often do you hear 'Hey!  Why don'tya come over an' we'll BBQ some steaks and burgers?"  

Is there REALLY any confusion about what is meant?

Never. I live in the South, and we know the difference between "grill" and "barbecue".

[Doc Shapiro]

3 hours ago, Marshal Mo Hare, SASS #45984 said:

Ok, using the BBQ sense of Barbecue and not "grill"

 

Does anybody BBQ a steak?  It seems to me the slow cooking methods are for the tougher pieces of meat where long and slow also tenderizes.

 

I do.  Done that more than a few times over the summer.  Love the smokey flavor and the texture of a good Q.  Steak, tri-tip, pork shoulders, briscuit, chicken, turkey, salmon, etc.  It all works.  Low and slow!

[Hardpan Curmudgeon SASS #8967]

What Doc sez!   

[Cat Brules]

The only thing missing is more beer!!

:-)

[Chili Ron]

BBQ?--not ezzactly bbq, no grill required but----

Hows about some pulled beef sandwiches. pard???

Take a three pound cheap beef roast, put it in a crock pot, cover the roast with water.

Then dump in a package of Mrs Grass onion soup.

Cover and cook on high for about 8 hours.

And its ok to cut the roast in half or thirds to git it in the crock pot.....

AFTER 8 hours lift the meat out of the crock pot and pour the broth into a large pan.

put the drained meat back in the crock pot and add about 24-26 ounces of ketchup.

Its convenient if it uses a whole bottle, up to you.

Take a knife and fork and rip the roast to shreds.(save back a little if you make soup)

cover and cook for about a half hour.

Serve on buns, with pickles or whatever.

 

NOW that broth in the pan (and you could have put in some meat before adding ketchup)

Add a can of green beans, peas, kernel corn, slice and dice a couple potatoes, carrots

and a bit of onion or green pepper maybe some celery....

Slice up a tomato or two.

Cook for an hour or two and ta da....veg soup to go with the beef sandwiches.

Of course fresh stuff is better just make with what is available.

Don't add salt, there is some in the onion soup mix.

 

OPTIONAL: leave some beef plain and use proportionally less ketchup.

I poured the broth down the drain several times until I tried the soup idea.

This soup will spoil you for most canned soups.

An easy way to make some good food.

Best

CR

 

[Lorelei Longshot, SASS #44256 Life]

In Texas ketchup doesn't qualify as bar b que sauce.  Instead of ketchup in the crock pot use Woody's Cooking Sauce.  That's closer to "real" bar b que.

[Chili Ron]

Howdy,

Almost everybody insists on changing the recipe without trying it.

Ticks me off ever time.

 

But they probably wont try it either way.

Too simple, too easy and way to tasty.

 

Don't complain about modified unless you try the original.

Best

CR

 

[Marshal Mo Hare, SASS #45984]

5 minutes ago, Chili Ron said:

Howdy,

Almost everybody insists on changing the recipe without trying it.

Ticks me off ever time.

 

But they probably wont try it either way.

Too simple, too easy and way to tasty.

 

Don't complain about modified unless you try the original.

Best

CR

 

YEAH! And they say "I did blah, blah, blah". It came out different.

[Alpo]

Once upon a time I did a Boston Butt in the crock pot. 

 

Took it out, poured out the liquid, deboned it, shredded it, back in the pot with a lot of barbecue sauce, lid back on for another hour.

 

Figgered the sauce would meld with the meat. Have hot barbecue pork sammiches, instead of pork with sauce on top, have it all mixed together.

 

It burned. Sugar in the sauce did not, apparently, like the heat of the crockpot.

 

I've seen several recipes that have you putting sauce in the pot with the meat and cooking it for hours, but in my experience that don't work.

[Chili Ron]

Howdy,

If folks must play with things, play with the SOUP.

Broth and some meat, optional how much.

Vegies, fresh or canned.

Leave out what you don't like, put in extra of what you do.

Mushrooms if you like.

Allergic to green pepper, leave em out.

Best

CR

 

[Chili Ron]

Howdy,

 

NO NO NO.   A half hour cooking the beef with the ketchup.

READ.

BEST

CR

 

[Alpo]

Actually, I wasn't responding to you (accept that that train is derailed), I was responding to her.

 

But back to you - barbecue is PIG, not cow, and ketchup has sugar in it also, so it seems like it, too, should burn. So there. 

[Doc Shapiro]

I suppose it would be tasty if ya like ketchup. 

[Texas Lizard]

15 hours ago, Marshal Mo Hare, SASS #45984 said:

Ok, using the BBQ sense of Barbecue and not "grill"

 

Does anybody BBQ a steak?  It seems to me the slow cooking methods are for the tougher pieces of meat where long and slow also tenderizes.

If I can cook that steak and put it on a plate to eat I don't care...I don't eat raw meat....

 

Texas Lizard

[Alpo]

1 hour ago, Doc Shapiro said:

I suppose it would be tasty if ya like ketchup. 

I saw a recipe, some years back, about a "mustard roast".

 

Before putting the meat in the oven to roast, you completely covered it in yellow mustard.

 

I never tried it, but I remember thinking how nasty that sounded.

[Forty Rod SASS 3935]

20 hours ago, Hardpan Curmudgeon SASS #8967 said:

Barbecue, anyone...?  

 

Mebbe the last word in backyard entertainment.  

 

 

 

 

Someone has gone to a lot of trouble and expense to get a status symbol.  He could have spent thetime and money better on moree food and drink.

[Badger Mountain Charlie SASS #43172]

BUT, IZ DA  BEER COLD?

 

Country Ribs,  slow cooked, in a dutch oven, with Q sauce is tender and tasty. 

[Hardpan Curmudgeon SASS #8967]

The shed was built as a part of a promotional campaign by the Badger Beer folks... and as a contest prize.

 

Quote

 

One lucky Badger Ales drinker is enjoying the ultimate barbecue shed, built especially for him, at his Carshalton Beeches home.

 

John Bowling was one of thousands of Badger drinkers who entered their idea for a dream shed into a competition earlier this year. Previously unmotivated by his barbecue set-up, John now has this incredible dream shed, valued at £40,000.

 

This one-of-a-kind shed looks like any other from the outside, but transforms into The Shed Arms, a barbecue fanatic’s dream, complete with its very own pub sign...

 

 

More here. 

 

Badger Beer Shed   

 

 

 

 

 

 

[Gunner Gatlin, SASS 10274L]

3 hours ago, Alpo said:

Actually, I wasn't responding to you (accept that that train is derailed), I was responding to her.

 

But back to you - barbecue is PIG, not cow, and ketchup has sugar in it also, so it seems like it, too, should burn. So there. 

 

Reckon you never heard of brisket or beef ribs. My brisket takes about 12-14 hours....that's BBQ....it's good from some reports  Crazy smoke ring on this one. Used cherry to smoke for the first couple hours....no wrap. The bark was nice and firm. Meat candy.

 

GG ~ 

 

 

 

 

[Hardpan Curmudgeon SASS #8967]

Gunner, what was the temp in your smoker....?

 

Did you only smoke for two hours, or switch to another wood after that time...?

 

  *Drool~!*  

 

 

[Badger Mountain Charlie SASS #43172]

Vegans don't really care. 

[Charlie Harley, #14153]

1 hour ago, Gunner Gatlin, SASS # 10274 said:

 

Reckon you never heard of brisket or beef ribs. My brisket takes about 12-14 hours....that's BBQ....it's good from some reports  Crazy smoke ring on this one. Used cherry to smoke for the first couple hours....no wrap. The bark was nice and firm. Meat candy.

 

GG ~ 

 

 

 

 

That's food porn right there!  A genuine fold-out centerfold!

[Marshal Mo Hare, SASS #45984]

The shed is British, they don't know anything about meat except how to overlook it.

[Gunner Gatlin, SASS 10274L]

2 hours ago, Hardpan Curmudgeon SASS #8967 said:

Gunner, what was the temp in your smoker....?

 

Did you only smoke for two hours, or switch to another wood after that time...?

 

  *Drool~!*  

 

 

 

Hey pard...

 

I have the smoker box between 230-250° F the whole time. I only smoke for the first 3 hours using lump charcoal. Will add about 3 fist sized wood chunks and do that until that starts to wind down and then add another 3 sized fist wood chucks and so on - up until about 2 hours and that's it. If I smoke more than that the tartness/bitter factor (stronger) gets a bit much. I like to kiss my food with smoke and not overpower it much. Too each his own of course. 

 

Last year I had a post on the Saloon about a new smoker I was getting and so far after a year it has been great. Those who have followed some of my postings with on my personal page or my Gunsmokers page - https://www.facebook.com/gunsmokersbbq/ - have seen some of the cooks. Here is a pic of it. It's called a Good-One Open Range and is a different kind of offset type. It allows me to grill and BBQ if I choose. For reverse seared steaks (like in the pic below) the lid faces the firebox so after I low-n-slow the beef (like a NY strip, ribeye, tenderloin, tri-tip) in the smoker box to an internal temp of 107° F I can transfer to the firebox side and grill the sear over the direct heat. For straight BBQ I can reverse the lid so I don't work over the firebox. 

 

 

Standard configuration lid (facing firebox) w/ firebox shelf installed:

 

 

Reverse sear filet

 

lid rotated to rear with smoker box shelf installed. (firebox lid is open)

[Gunner Gatlin, SASS 10274L]

On 8/6/2017 at 4:02 PM, Hardpan Curmudgeon SASS #8967 said:

Barbecue, anyone...?  

 

Mebbe the last word in backyard entertainment.  

 

 

 

 

 BTW: This is really cool. The upkeep may be a bit much, but the versatility is insane.

 

GG ~ 

[Doc Shapiro]

9 hours ago, Alpo said:

I saw a recipe, some years back, about a "mustard roast".

 

Before putting the meat in the oven to roast, you completely covered it in yellow mustard.

 

I never tried it, but I remember thinking how nasty that sounded.

 

I agree with you.  Haven't tried it, and won't.

[Gunner Gatlin, SASS 10274L]

18 hours ago, Alpo said:

I saw a recipe, some years back, about a "mustard roast".

 

Before putting the meat in the oven to roast, you completely covered it in yellow mustard.

 

I never tried it, but I remember thinking how nasty that sounded.

 

Mustard is a very common binder for rub in the BBQ world for pork and brisket as much as oil, Worcester sauce, or even a water 'paste'. In fact you don't even taste mustard after about a few hours. The vinegar breaks down the surface a bit too. My daughter is allergic somewhat to mustard and by the time the cook is done there isn't any 'mustard' left - she has no reactions. Never heard of a a 'mustard roast' though.

 

GG ~