(March 1, 2015 at 3:36 am)Wychdoctyr Wrote:

(March 1, 2015 at 3:30 am)dyresand Wrote: I like mine Fried its amazing.

MMM ... Yes , deep fried in spicy batter , Im there !

Getting me a plate when i am headed back home and going to enjoy it.
I still have game meat bear and deer left over i need to cook.

Rib fillet, rissoles and snags (sausages).
Pineapple, peas, corn, tomato, lettuce, onion and beetroot.
Burger buns, butter, BBQ sauce and beer.
Surf and sand.
And there you have it, all the ingredients needed for a perfect BBQ. :-)

Barbecue is a mostly American phenomenon, right?

Because over here we don't really do it. We only grill sausages and I think it's more common to do it in a bonfire. We also bake potatoes in tin foil this way.

(March 1, 2015 at 7:05 am)Norman Humann Wrote: Barbecue is a mostly American phenomenon, right?

Because over here we don't really do it. We only grill sausages and I think it's more common to do it in a bonfire. We also bake potatoes in tin foil this way.

There is korean and japanese bbq i like them both.

(February 28, 2015 at 5:24 pm)Norman Humann Wrote: Babies. Lots of gluten-free babies. And kittens. Fluffy little kittens.

If there were a thumbs down button I would use it.

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(February 28, 2015 at 5:27 pm)c172 Wrote: I don't do BBQ's because of space, and because I don't like long, drawn out dinners. But I do like pulled pork as made in my crockpot. Usually pork shoulder in Coke or Dr. Pepper, onion soup mix, salt, pepper, cheap BBQ sauce like Hunts, and there you go. Serve it on a hamburger bun with American cheese, side of chips, and there you go.

I am kind of curious about "shrimp on the barbie", which seems much more popular in America than Oz, despite their tourism campaign. Seems like that would be good.

All of those sound fine with me.

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(February 28, 2015 at 6:22 pm)rexbeccarox Wrote: I am the queen of the barbeque! When I had a decent yard, I had a BBQ every Sunday.

Two BBQ grills are necessary; one Weber and one gas grill, and an extra bag of charcoal/ extra propane tank is a good idea. Also, it's nice to have a sous chef or co-chef to help with the cooking. Enough cooler space is essential, along with enough ice to last the entirety of the party. Scatter seating all over your yard. Have plenty of plastic utensils, paper plates (can go into the bonfire at night), red cups, and napkins. Don't forget the firepit and lots of wood! Oh! In the summer, it's nice to have a blender handy.

Unless it's a special occasion, and you feel like hosting, have all of your guests bring side dishes, desserts, and their own libations. No one ever minds this, and people really do like to contribute. I always provide the meat, veggie burgers, buns, and condiments.

Lawn games are fun: lawn darts, redneck horseshoes, donkey balls, croquet, etc., as is darts, if you have somewhere in your yard to hang a board.

I used to make a new playlist for each of my BBQs, keeping in mind who my guests would be. Even if you don't do that, it's fun to DJ, and some of my friends get excited when I ask them to act as DJ, and often people will ask if they can.

On to the most important part: the food.

Meat/ main courses I enjoy: marinated tri-tip; burgers infused with bacon and onions; grilled falafel with homemade tzatziki sauce; chicken marinated in Dinosaur BBQ Wango Tango or Sensuous Slathering sauce; beer brats; portobella mushrooms marinated in balsamic vinegar, then topped with red peppers and goat cheese.

Sides I love: lemon pepper asparagus; grilled corn on the cob with cayenne and lime butter; marinated artichokes with beurre blanc (just make sure you have lots of garbage cans around for the leaves post teeth-scrape); foil packet potatoes with just salt and pepper; green salad; rolls of different shapes and flavors.

Gawds, I love a good BBQ. It's one of my favorite things!

You need to invite me to one of your barbecues.

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(February 28, 2015 at 6:24 pm)psychoslice Wrote: Lots of big long fat sausages, mmmm.

Sausages are great!

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(February 28, 2015 at 7:42 pm)Parkers Tan Wrote: I love backyard grilling and smoking. I don't care for BBQ sauce, myself, but I can make a good batch. Generally I like grilled steaks or chicken, but like Rex I love a good tritip, though they're very hard to find here in Texas.

For beef, I will marinade in a good beer or occasionally some merlot, usually over night, and then grill it to rare/medium rare.

For chicken, I'll skewer boneless breast strips and baste in olive oil and fresh-cut basil, or I'll take leg quarters and do them in butter and seasonings. Potatoes and corn on the cob are good go-withs.

I used to host a monthly bbq/jam session back in SoCal -- acoustic guitars, BBQ, beer, girlfriends, kids, and good times.

I grill out here when the weather allows ... gone are the days when, as my buddy Gary would say of me, "he'd barbecue in a snowstorm."

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And yeah, portabellas stuffed with zucchini, diced tomato, fresh garlic, and red onion, topped with cheese.

Sounds good to me.

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(February 28, 2015 at 11:26 pm)Surgenator Wrote:

(February 28, 2015 at 9:08 pm)popeyespappy Wrote: The best BBQ? Slow cooked until they are falling off the bone baby back ribs.

Salt, black pepper, and paprika. 4-6 hours in the oven on the lowest setting. Then glaze with some good bbg sause and char those ribs on a wood charcoal grill. Mmm, good eating.

Ditto.

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(March 1, 2015 at 2:57 am)Cthulhu Dreaming Wrote:

(March 1, 2015 at 1:51 am)Exian Wrote: We do a lot of smoking in the summer. It's boring and cliche, but you just can't beat a good smoked rib. Maybe it's because it's a seasonal staple. I don't personally have a clue how to do it, but my dad's getting pretty damn good at getting that perfect bark that just bursts with smokey flavor coupled with juicy tender meat. That and a 'Rona, Yeungling Black and Tan, or a Killian's is a pretty perfect summer weekend.

Dirty trade secret: the basics aren't that hard at all. Simple rub, good heat control, and you'll make good ribs.

What he said.

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(March 1, 2015 at 3:06 am)Wychdoctyr Wrote: Bar-B-Que'd Alligator tail is something everyone should try at least once ! Spectacular ... and you won't say "mmm ... taste like chicken"

Doc

I haven't tried that yet. First though, where do you get an alligator tail?

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(March 1, 2015 at 7:05 am)Norman Humann Wrote: Barbecue is a mostly American phenomenon, right?

Because over here we don't really do it. We only grill sausages and I think it's more common to do it in a bonfire. We also bake potatoes in tin foil this way.

Yeah the whole kit n kaboodle.

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(March 1, 2015 at 12:00 pm)dyresand Wrote:

(March 1, 2015 at 7:05 am)Norman Humann Wrote: Barbecue is a mostly American phenomenon, right?

Because over here we don't really do it. We only grill sausages and I think it's more common to do it in a bonfire. We also bake potatoes in tin foil this way.

There is korean and japanese bbq i like them both.

I use to eat a lot of Korean BBQ pork or Korean style bulgoki. Sooooooo delicious.

(March 2, 2015 at 8:33 pm)H2O Wrote: I haven't tried that yet. First though, where do you get an alligator tail?

They're typically found on the south end of alligators. :p

There's a place in Birmingham, AL called "Saw's." They have a white BBQ sauce that will end you. But their Pork & Greens is one of the best BBQ dishes I've had in forever.

I am partial to ribs. I love some damned ribs. Dry rubbed, tented and baked all day on 250°F, and flash grilled with a tangy BBQ sauce with molasses to caramelize. The secret ingredient in the BBQ sauce is just a little bit of fresh smashed horseradish. Your world will change.

(March 2, 2015 at 9:02 pm)SteelCurtain Wrote: baked

That word.

Blasphemy.

I do like ribs, as long as it's just dry rub. I am such. A. Slob. with ribs, so any sauce just makes life hard on me.

(March 2, 2015 at 9:27 pm)Cthulhu Dreaming Wrote:

(March 2, 2015 at 9:02 pm)SteelCurtain Wrote: baked

That word.

Blasphemy.

Standard in the business, son. You cook the ribs low and slow in the oven, you finish them on the grill. That's how you get them to fall off the bone.