Barbecue. Let's break it down, people.

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Barbecue. Let's break it down, people.

Jaimes Jaimes
So, what are your thoughts on, opinions of, and cooking styles for this dish of deliciousness, my dear Eden Barbecue fans?
01/11/2012
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Cookie Monster Mike Cookie Monster Mike
Quote:
Originally posted by Jaimes
So, what are your thoughts on, opinions of, and cooking styles for this dish of deliciousness, my dear Eden Barbecue fans?
Sadly I don't really have any signature dishes when it comes to barbecue. From time to time I do grill out, but I keep it more simple and use pre-made bbq sauce and cook up some chicken or other meat. Now and then I will wrap in foil some scalloped potatoes with onions, butter, salt, pepper, rosemary, oregano, thyme, basil and some garlic powder and grill that.

Honestly I do most of my outdoor BBQ/grilling when I go on my yearly camping trip. Last year was Saxon Harbor, Wisconsin, on Lake Superior. The year before that was Madeline Island, Wisconsin, also on Lake Superior. Both beautiful places, but I did most of the cooking, breakfast lunch and dinner all on the camp fire. Everything tastes slightly different but in a good way, I love it.
01/11/2012
Ansley Ansley
I love the way we make our spare ribs (good thing, huh?). We parboil them with a store bought blend of seasonings that give it this really amazing flavor and then we grill them without sauce until they get a little crispy, then brush on the sauce. Pull them off as soon as they start to caramelize.

A good pulled pork is heaven on a plate, but I've never made one. Might have to try that one day.
01/11/2012
Antipova Antipova
Teach me everything you know! I'm kinda clueless about barbecue.
01/11/2012
Inker Inker
Quote:
Originally posted by Jaimes
So, what are your thoughts on, opinions of, and cooking styles for this dish of deliciousness, my dear Eden Barbecue fans?
My wife makes the best ribs ever! She slow cooks them in the stove for about 4 hrs!
01/11/2012
El-Jaro El-Jaro
There are at least 3 different styles of BBQ I can think of. I think I'm more of a St. Louis style.

I like to grill chicken breasts on a well lubed (olive oil) grill over charcoal. I'm a big fan of cooking with sauce the entire time.

Also, I've been wanting to try a tandoori rub over charcoal too.
01/11/2012
Chilipepper Chilipepper
My father misses his smoker every day (we live in FL, he left his smoker in MO with his brothers). I miss the smoked beans we used to make. Although he was slightly pacified when I lived on an apple orchard and gathered the trimmed apple twigs/branches for his grill. And he takes offerings of Kansas City's Gates and Sons' barbecue sauce - refuses to use any other, except maybe Kansas City's Arthur Bryant's sauce.

My uncles used to have 'grilled burrito night' before dad moved to FL. Make burritos as normal, but wrap them in foil and throw them on a grill. I understand it's rather good that way, but I never tried it.

Never underestimate grilled veggies over flame - just make sure to brush them with olive oil first so they don't stick to the rack.

I know this isn't barbecue, but when I had to burn branches and such every autumn I'd wrap potatoes in foil and stick them on the outer areas of the bonfire to bake them, then campfire cook brats over the flames.
01/11/2012
jedent jedent
i just want to say that after living in an apartment for 8 years that does not allow the owning of bbqs, i am stoked to be moving to my house. please, tell me of your meats good people.
01/11/2012
EnterTheFist EnterTheFist
BBQ is life. It's one of the quintessential American foods (and yes, I know other parts of the world have their own varieties of BBQ). It's so amazing. It's not just about eating food, but it's about enjoying the whole process (usually in the company of some great friends). And, it bothers me when people say "Hey let's have a BBQ" and all they do is grill up some burgers and dogs. That is not barbecue. That is a cook-out! /snob

Unfortunately, I've yet to do any die-hard barbecuing of my own (like with smokers and wood chips and all that jazz). But whenever the weather permits (which is quite often, here in Los Angeles), I'm always down for some ribs, chicken, pulled pork, and brisket. Whatever dish I'm doing, I pretty much stick to the same formula: low and slow in the oven with a great home-made dry rub, then finishing on the grill with some sauce to give it a nice sweet and tangy crust. Throw down some cole slaw, potato salad, mac and cheese, call up some friends, put on some classic Delta-style blues and get allllll the way down!

Soooo damn hungry right now.
01/11/2012
EnChAnTiNg EnChAnTiNg
I LOVE BBQ. My favorite dish is shredded BBQ chicken. I make it in the slow cooker. I put about 4 chicken breast in the slow cooker (frozen. a bottle of BBQ sauce (18 oz), 3/4 cup italian salad dressing, 1/2 cup brown sugar, and about 2-3 tbs worschestershire (sp?) sauce... I cook it in the slow cooker until the chicken is tender, then I shred the chicken and put it back in the slow cooker to soak up the sauce. It is amazing!
01/11/2012
Jaimes Jaimes
Alton Brown has a really good formula for making your own dry rub, and Rachel and I made pork spare ribs with an Indian flair using cardamom. I've done parboiling in the past, but it's messy when I do it, so I learned over time that grilling meat low and slow over indirect heat will keep it moist, as long as you only flip one time and keep a close eye on it. I've always been curious about doing brines, though not necessarily salt brines.
01/11/2012
Total posts: 11
Unique posters: 10