BBQ 2007
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- mrdobolina0
Jak sie masz.
Keeping it simple today. Chicago Dogs.
12 natural casing angus beef hot dogs, Usinger's, if you know them, you know they are the chronic.
Wedged Tomatos
Brat buns with poppy seeds.
Chicago Fire Mustard
Sport peppers
Polish dill spears
Green relish
Celery salt
30 beers.
have a good day.
- mrdobolina0
this thread can pull me out of a bad mood always.
- madirish0
nice dude. tons of people love a good beef frank done properly.
tonight is feeling like:
- grill-seared, local diver scallops topped w/ a lemon zest/thyme creme freshé- grilled romain hearts (what's up now, bitches :) from my garden tossed w/ crumbeled pancetta
- local chorizo grilled direct, then wrapped in foil, and pulled to indirect heat to finish
i am with you- regardless of how much work i have, this thread is the key to perspective on things.
enjoy your day my friend.
- mrdobolina0
no doubt.
Sunday I did chorizo quesadillas on the grill. They were good, but I think I am all chorizo'd out for a while.
- CALLES0
So tonight im back at my bbq party. Vacio, Chorizo And wings. Girls drink for free from 10-12 and then we have ladies arm wrestling =) good times
- Nairn0
On burgers:
Not sure what to season your home-made burgers with? Try finely crumbling some of a vegetable stock cube into your mince before you make your patties.
Whatever you choose to season them with, if you do, try and make them well in advance so that they can imbue the flavourings whilst they're in the fridge.
Also - as is the case for dry-cooking most beef dishes - leave the meat out 'til it reaches room temperature before cooking. NEVER cook them straight from the fridge.
- Concrete0
Score a Chorizo down the middle, grill it for as long as it takes to toast some Ciabatta. Just before you take it off the grill melt some Applewood Smoked Cheddar on top of the sausage. Whack it in the Ciabatta and add soem fresh rocket leaves. Caeser dressing optional.
- CALLES0
Score a Chorizo down the middle, grill it for as long as it takes to toast some Ciabatta. Just before you take it off the grill melt some Applewood Smoked Cheddar on top of the sausage. Whack it in the Ciabatta and add soem fresh rocket leaves. Caeser dressing optional.
Concrete
(Jun 27 07, 08:53)i like the sound of that
- CALLES0
working n my funky soundtrack before the dj get there...
what do you think
- Nairn0
shit! Calles - I forgot, you sent me a mug, didn'tchoo?
- CALLES0
yup! its pretty funny.
check out that mix i posted in my last post in this thread if you like funk you are going to like that
- mrdobolina0
I'm going to kick the fourth of july in the balls.
Malaysian Satay
Coconut Milk, peanut butter, chili paste, red curry, red chilis, garlic, ginger and cilantro. Going to baste chicken breast skewers with it on the grill.
5 pound pork shoulder cut slits in it inserted garlic slices, rubbed in cumin and hungarian paprika, going to smoke it for like 7 hours tomorrow with hickory. Served on cheap hamburger buns.
Cored out 30 fresh jalapenos, stuffed with cheese and wrapped in bacon.
Other standard grill fare, hot dogs etc. have all the fixings to do authentic chicago dogs.
my uncle is getting 4 huge links of polish sausage from a local butcher.
Many salads, fresh fruit trays etc.
ALSO, I scored a used refrigerator and C02 tank with a beer tapper mounted on the side of it.
happy fourth of july, scooter libby!
- madirish0
satay, picnic roast, and poppers, eh? sounds like a weener! :)
to be perfectly honest with you bbq/food prep fans- i have been so unbelieveably busy that i honestly did not realize it was the 4th holiday coming up until sunday night. hell, i even planned 2 meetings for the day witbh clients before i even realized. :(
but, nonetheless- the grill will be going and people will be served.
i am thinking (off top of my head):
- grilled whole fish (b.mack's, fresh, large sardines, etc.)
- grilled clams done over hardwood, spoon-fed w/ a prosciutto/thyme/pepper flake clarified butter
- maybe a balsamic/laurel/tomatoe marinated pork tenderloin (seared then wrapped). sliced on the bias and served room temp
- grilled baby romaine w/ local strawberries and grilled pine nuts
- maybe some fresh, *fresh* damariscotta oysters on the half shell?
i don't know why, but being on the water so much and having the season just be glorious this year makes me want to eat totally local and of the sea. that, and the garden is going nuts, so i have to keep up w/ all the organic produce i have growing in my back yard. :)
- mrdobolina0
Sounds dope. I bought a smoker last weekend. More hickory chips and a chimney starter.
- mrdobolina0
chimney starter for both. trying to stay away from any sort of lighter fluid. I'm using the old fashioned briquettes btw.
- madirish0
gotcha. i do not use lighter fluid either- that shit gives off bad stuff.
to be honest, i love using the natural, kiln dried hardwood sold in bags at Whole Foods. I am sure it is available other places, but basically, it is scrap hardwooods that have only been shaped/cut but never treated in any way sourced from furniture, woodworking facilities that is then kiln dried. works awesome and is like 4 dollars for a huge bag of it.
that shit lights up almost as quick, and waaaaaaaaay hotter than any gas grill, i swear. not the time part, but hear for sure. i got an old grill of mine up to ~ 700F one time using that stuff and doing fresh pizzas on a stone on the gill. nutty how fast they cooked and got the most awesome crispy flat pies.
cracked 2 stones that evening :)
- mrdobolina0
ahh I will keep that in mind. I'm just going to do a mix of hardwood coals and hickory tomorrow. I have a whole foods pretty near me, I will check that out.
- madirish0
oh!- just made me remember something key. :)
definitly mix that dried hardwood w/ briquettes, otherwise it is just too damn hot in the area of a standard webber grill. in a big honkin' one w/ more depth, maybe you could go it alone, but it is hot shit.
that way, you can just keep adding briquttes as the hours go on and that core heat you created w/ the wood ignites them no problem.... and regulates heat.
best of luck duder! grill on.