Conquer Club

wicked wrote:Ever been to a pig pickin?

Is it anything like a chicken pickin?

Vegetarian sausages with potato and onion!!

DaGip wrote:What is your favorite thing to BBQ?

Mine is pork ribs.

Here is what I did today:



Now, remember that I said BBQ and not grill...there is a difference.

BBQ is cooked low and slow and smoked until meat begins to just fall off the bone!

Grilling is high heat that is meant to sear. Steaks, hamburgers, hot dogs are just some of the things you traditionally put on a grill. BBQ is different.

I just wanted to make that point...

You have poop on your pork ribs? O_o

Well its been a while since a worthy topic has been brought up in what has become a pathetic forum of late.

Good Job GIP

I have no favorite to BBQ, hence no vote on my part.

I am also addicted to BBQ'ing.

A few years ago I purchased the Brinkmann 4400 pro-series BBQ grill. 4 15K BTU burners, with a side burner; rotisserie, and a smoker attachment I built myself. Its a great piece of equipment; I love cooking on it.........year 'round, BTW.

Now onto the food:

For Memorial Day, I 'Cue'd up a Cajun rubbed (my own recipe) pork tenderloin that came out AWESOME ! This thing was ~2-1/2' long, and ~3" diameter. Low & slow smoked with apple chips for ~6 hours.....
mmmmmmm........ tasty!
Last year I threw a whole leg of lamb on the rotisserie.......the meat was falling off the bone.
I always try to smoke if I'm running the BBQ; Hickory, Mesquite, Apple, Birch, all lend their own unique flavor to the meat.

We can't forget grilling either though.
One of my favorites is to sear some Brats, then cook them in an aluminum foil tub (on the grill, of course) filled with some homebrewed beer, onions, and mushrooms.

Man....... I'm gettin' hungry......

You bunch of plebeians .... obviously nothing comes close to a juicy grilled swordfish steak, or, if you prefer, a nice teriaki glazed fillet of sokeye salmon.

I hear that a nice grilled side of kimono dragon is good too, but, alas, I my local supplier has been out for a while now

gdeangel wrote:You bunch of plebeians .... obviously nothing comes close to a juicy grilled swordfish steak, or, if you prefer, a nice teriaki glazed fillet of sokeye salmon.

I hear that a nice grilled side of kimono dragon is good too, but, alas, I my local supplier has been out for a while now

Hey I can do mackeral.

Iz Man wrote:Well its been a while since a worthy topic has been brought up in what has become a pathetic forum of late.

Good Job GIP

I have no favorite to BBQ, hence no vote on my part.

I am also addicted to BBQ'ing.

A few years ago I purchased the Brinkmann 4400 pro-series BBQ grill. 4 15K BTU burners, with a side burner; rotisserie, and a smoker attachment I built myself. Its a great piece of equipment; I love cooking on it.........year 'round, BTW.

Now onto the food:

For Memorial Day, I 'Cue'd up a Cajun rubbed (my own recipe) pork tenderloin that came out AWESOME ! This thing was ~2-1/2' long, and ~3" diameter. Low & slow smoked with apple chips for ~6 hours.....
mmmmmmm........ tasty!
Last year I threw a whole leg of lamb on the rotisserie.......the meat was falling off the bone.
I always try to smoke if I'm running the BBQ; Hickory, Mesquite, Apple, Birch, all lend their own unique flavor to the meat.

We can't forget grilling either though.
One of my favorites is to sear some Brats, then cook them in an aluminum foil tub (on the grill, of course) filled with some homebrewed beer, onions, and mushrooms.

Man....... I'm gettin' hungry......

Talking about brats, I like to let them steep in Butter, Beer, Onions, and Sauerkraut on low heat for a while, and then throw them on the grill to finish them off! Frickin' awesome! Then put it on a bun with some of the Sauerkraut and Onions and put a line of good German or Brown style mustard!

Somewhat related.

http://veripolis.blogspot.com/2008/06/b ... -cake.html

You're welcome.

2dimes wrote:Somewhat related.

http://veripolis.blogspot.com/2008/06/b ... -cake.html

You're welcome.

I just laughed my ass off! Thanks for that...that was so fucking cool!

As soon as someone else on another forum saw it she made one. As the thread there progressed I managed to talk my wife into making a cornbread variation. It was phenominal.

2dimes wrote:As soon as someone else on another forum saw it she made one. As the thread there progressed I managed to talk my wife into making a cornbread variation. It was phenominal.

I made a breakfast pizza one time, it was really good...but a breakfast cake? That really takes the....(you know).

I like brisket. It's a Texas food.

DaGip wrote:

2dimes wrote:Somewhat related.

http://veripolis.blogspot.com/2008/06/b ... -cake.html

You're welcome.

I just laughed my ass off! Thanks for that...that was so fucking cool!

I went through a roller coaster of emotions on this one.

my parents dug a hole, built a fire, dropped in rocks, wrapped a pig in cabbage and burlap, dropped the pig in, and then buried it. 10 hours later they dug it back up and ate it.

Pork ribs and sausage are my favorites.

And I weep, gagging as I stuff barbecued tofu into my pewling mouth.

hmmm... CC Iron Chef?

btownmeggy wrote: I weep, gagging as I stuff barbecued tofu into my pewling mouth.

why on god's green earth would you do that to yourself

wicked wrote:hmmm... CC Iron Chef?

I entered "Masterchef" 4 times, and got to the pre-TV round 3 times.

what's that?

btownmeggy wrote:Pork ribs and sausage are my favorites.

And I weep, gagging as I stuff barbecued tofu into my pewling mouth.

May as well stick a pistol in your mouth and pull the trigger then.

bedub1 wrote:my parents dug a hole, built a fire, dropped in rocks, wrapped a pig in cabbage and burlap, dropped the pig in, and then buried it. 10 hours later they dug it back up and ate it.

Wish I was there.

Steak! New York steak, Porterhouse ect...

I love babyback ribs, but its not the easiest thing to cook on a BBQ.

clapper011 wrote:a nice big juicy steak!

exactly... mmmmmmmmmmmm

USDA PRIME Beef Strip Loin

Each bite of an 1855 Brand strip steak is nothing short of a sensory dance with unforgettable flavor. Meticulously hand selected from the heart of the loin, extraordinary attention has been paid to the fine marbling that gives this lean cut the explosive flavor and unmatched juiciness that has become its signature.