What are the best BBQ foods ever? Let's make the perfect barbecue.

[Thumpalumpacus]

So I grilled some chicken last night, Greek-style with a basting of olive oil, butter, and fresh-chopped basil, and used the embers to start up some raw mesquite that had been water-soaked for about five hours. Smoked me some teriyaki jerky, pulling it off the cool grill this morning. Started with tenderized skirt steaks, each about 1/4" thick, 18" long, and 6" across. Cross-cut the meat up into strips 1/2" -1" by 6" and then soak in the marinade for a few hours. Marinade is made of an 8-oz can of pineapple in juice, a lot of teriyaki sauce, a little soy sauce, about eight shakes of ginger and cumin each, a dash of Worcestershire sauce, four shakes of garlic powder, sriricha hot sauce to taste, and black pepper to taste as well ( I put about 8 dashes of hot sauce, and six grinds from my pepper-grinder).

Blend to a fine liquid in a blender, and marinade the meat for a few hours in it.

Put the coals about three feet below the grilling grate, and put the wet wood on top of them. Put your meat on, and flip every few hours, putting on a piece or two of wood each time you flip your jerky. You'll need about five pounds of wood (before soaking) to get the fire through the night. (I use the second grate in the pic below on top of the meat, so that I can flip the entire batch at once instead of forking one piece at a time).



One of the best batches I've made.