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

[Norman Humann]

Paaarkeers... this is revenge for the joke I stole, isn't it?

Because it looks delicious. I could kill for a steak like that.

[Thumpalumpacus]

Revenge is a dish best served hot off the grill.

[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.

[Exian]

Damn dude, I could go for a few of those.

[Thumpalumpacus]

You come on down here, you'll be welcome to some, bud.

[Thumpalumpacus]

Boneless New York strip, and mushrooms sauteed in olive oil, butter, and fresh basil:

[SteelCurtain]

Looks good. Although I prefer my steak a little less cooked...

[Thumpalumpacus]

New Yorks and ribeyes I prefer done medium rare, as above -- sirloins and T-bones are better done closer to rare.

[Little lunch]

Those steaks are at least medium.
Maybe it's just the photo. :-)

[Thumpalumpacus]

Those steaks are at least medium.
Maybe it's just the photo. :-)

It is just the photo.  They aren't medium.  The New York was medium rare; the T-bone was rare.  I have the leftover New York in the fridge; I'll see if I can't get a better shot of it, in order to satisfy your skepticism.