I learned how to BBQ from white and black folk in KC. I'm pretty good, but will never be as good as my mentors. I came rom New England where they don't know squat 'bout Q. So, I was late to the show.
Allen, In New England they soak they soak the mofo chicken in BBQ sauce and then put it on the grill. So, it's black on the outside and very pink in the middle. I take the ribs, chicken, whatever off the grill, when it's done and put it in a large stainless steel bowl. I pour Gate's BBQ sauce from KC, toss it, and eat w/ some cornbread, baked beans and cole slaw.
I learned to bake the chicken first, then BBQ to finish for smoky grilled flavor.
And many other grilling techniques.
I can grill fish like nobody's biz wax.
I also learned not to bother with those briquettes. Rather use real wood coal such as marketed for the Big Green Egg. And a simple Weber is better than a gas grill. Tru Fax.
You can fire them up, cook quickly, and shut the things down, starve the flames, conserve the coal, making starting the next time even easier and faster.
They impart unbelievable flavor winning you admiration all around from you peers.
I cooked a turkey this way, but slowly and off the heat.
I also overcooked six trout this way until they dried completely and shrank turning into fish-jerkey, then couldn't keep off them until I devoured all six fish in a matter of just a few hours.
Frederic Forrest played the "chef" in Apocalypse Now. He and Martin Sheen are walking through the jungle looking for mangoes. The chef is telling Sheen how he's from New Orleans and he's a saucier. He was planning on being a cook in the Navy. But, the chef was introduced to Navy cooking when he saw a long table of well marbled, prime, roast beef. The cooks put it into a big bin and "boiled it, they fucking boiled it, it turned all fucking gray." That's when he decided to get on the boat. He and Sheen's conversation was interrupted by a tiger!
Nick, the one time I tried boiling it halfway it went all the way. Never did it again.
Apocalypse Now I saw in the theatre. It was a great movie, but I don't remember it that well. But I have always thought of it as a masterpiece that should be viewed on the big screen. I saw the other day that it's on Netflix. I should watch it again.
Before I put chicken on the grill, I cut a whole chicken in half. I put both pieces cut side down on moderate heat for about 45 minutes. Then, I'll turn them over so the skin side is down for another 15 minutes.
It will have a golden color. I never use BBQ sauce on chicken, only ribs.
Easy peasy recipe. in the morning. Get a big zip lock bag. Wash and dry the thighs and toss into the bag. Squeeze in half of a bottle of Zesty Italian Dressing (I use Kraft). Smoosh around and refrigerate for the rest of the day, turning the bag once in a while. Take and let set on the counter to get to room temperature. BBQ in the center of the grill with the coals banked on the sides. At the very last place the thighs at the side over the hot coals to crisp up.
Like Allen. Bone side down first. Skin side down last....until being put over the hot coals for a few minutes to crisp up on both side.
@ Deb Here is a recipe that we used for brining turkeys when we had our smoked food business. The proportions are in the recipe. Just downsize for chickens.
Brine 6 quarts water 2 large onions quartered 1 cup coarse salt (non-iodized) 3/4 cup brown sugar 1 cup chopped fresh ginger 4 bay leaves 4 star anise 12 whole peppercorns
Then the rest for actually cooking the turkey. You probably want to do your own thing on the chicken
1 whole turkey (10 -12-lbs) 2 oranges quartered
1/4 cup olive oil 2 tbs sesame oil
4 cups hickory chips soaked in water
3/4 cup maple syrup 1/2 cup white wine 1/3 cup dijon mustard 3 tbs butter
BRINE: Bring to a simmer in a very large pot ,the water and all ingredients up to the turkey in the list. Simmer until sugar and salt are completely dissolved. Cool brine COMPLETELY. Do a day ahead if needed. Completely thaw turkey. Rinse and pat dry. Submerge in brine and chill. Marinate overnight or longer. Turn turkey twice
Also...if you are brining chickens, you likely don't want to do them overnight. They will get too overwhelmed by the brine. Probably just 6 to 8 hours in the fridge depending on the size of the chicken or size of the pieces.
DBQ, I was going to write about brining but didn't want to seem like Mr. Know-it-all, because I am not! But, I do know BBQ. I'm glad I didn't because you nailed brining, particularly about not doing overnight w/ chicken. I learned the hard way.
DBQ, I always get raves about turkey. "The breast meat is so moist!" I simply brine it. And, I brine it for those racist turkey eaters, I'm a dark meat dude.
Speaking of racists, Crack was talking suicide on TOP. The open thread I think?
I season them with garlic salt, pepper, rub a little bit of olive oil on them. Roll them up and stand them upright in a steamer basket in one of my larger pans. This one Then gently steam for about 30 minutes to and hour depending on how many ribs and the size of the ribs. We are doing baby back ribs today so I'll do the shorter time. Then turn the heat off and leave the lid on and let them sit on the stove until ready to cook.
To cook...Same deal as the chicken with the coals banked on the sides. Brush with more olive oil and season some more. Baste with the BBQ sauce a couple of times as you turn them. Because they are already basically cooked, I'm just topping it of with the sauce and giving them a glaze and a slight crisp at the end.
This is the sauce that I use, when we don't make our own. We used to buy this by the gallons for our business. It is really really good.
Now...I'm hungry. I think I'll go prune some trees and lilac bushes before it gets up to 100 degrees today.
Deborah, I have only been a mildly amused observer of Crack over the years and during his hissy fits. I know nothing about his life. At best I skim his comments. I stayed out of the turmoil.
Back. Damn it is hot outside!! I barely made a dent in tearing out and cutting back the blackberry vines and sweet peas that are overtaking the lilacs.
Dumbplumber is the master of steaks. He can cook a rib eye like nobody can and a marinated London Broil to perfection. One time he was called out for a fire (volunteer fireman) and we had just put on the rib eyes. I was left with the steaks, going OMG!!! I can't do this. I'll ruin them.
We split the BBQ chores. He does the fire, cleans up the ashes, cleans the grill and I do most of the bbq cooking (except steaks). When it is hot like now, we cook out doors at least 4 times a week.
I wish I could grill fish. Maybe Chip can give us some tips.
The only fish I'm comfortable grilling are the firm ones, like swordfish and mahi. I also do cedar plank which is nice w/ both salmon and halibut. I would also like some tips from the Chipmeister. Do you grill vegetables? I love doing that. I sometimes put them on the grill but I have this metal perforated basket that is good for smaller vegies.
Yes I love grilled vegetables. I use the metal basket looking dealie too. It looks like a wok with holes in it. Toss the assorted vegetables in olive oil, salt and pepper and stir up occasionally. Summer squashes, zucchini, yellow squash, red peppers, onion wedges, mushrooms and whatever else is available cut into similar sizes.
I like grilled tomatoes too. And when I can get them Japanese Eggplant sliced lengthwise and placed on the grill.
40 comments:
Lem nobody wants to see your meat.
Just sayn'
We are going to a Drum and Bugle Corps Show in Lynn, the city of Sin.
Pageantry Arts at it's finest.
tits
My chaterbate hubby from Iraq has disappeared...where did he go?
Maybe the dingo ate your chaterbate?
I like grilled meats. yum. You can show me your meats anytime.
I had to work today to make up for the time I took off. Presentation meetings next week.
I need to hire someone to do this for me. I'm over it.
I did take a break to ride my bike up to the farmers market. Savory Saigon for lunch. mmm.
Looks good, man.
Add the BBQ sauce after you take them off the grill.
I learned how to BBQ from white and black folk in KC. I'm pretty good, but will never be as good as my mentors. I came rom New England where they don't know squat 'bout Q. So, I was late to the show.
Allen, In New England they soak they soak the mofo chicken in BBQ sauce and then put it on the grill. So, it's black on the outside and very pink in the middle. I take the ribs, chicken, whatever off the grill, when it's done and put it in a large stainless steel bowl. I pour Gate's BBQ sauce from KC, toss it, and eat w/ some cornbread, baked beans and cole slaw.
I learned to bake the chicken first, then BBQ to finish for smoky grilled flavor.
And many other grilling techniques.
I can grill fish like nobody's biz wax.
I also learned not to bother with those briquettes. Rather use real wood coal such as marketed for the Big Green Egg. And a simple Weber is better than a gas grill. Tru Fax.
You can fire them up, cook quickly, and shut the things down, starve the flames, conserve the coal, making starting the next time even easier and faster.
They impart unbelievable flavor winning you admiration all around from you peers.
I cooked a turkey this way, but slowly and off the heat.
I also overcooked six trout this way until they dried completely and shrank turning into fish-jerkey, then couldn't keep off them until I devoured all six fish in a matter of just a few hours.
If I'm cooking a brisket indirect method I'll add the sauce for the last 5 minutes or so.
Chip, No need to bake chicken first. That's what folks back east do. Just get those coals right.
The Big Green Egg is amazing. I have a friend in KC who has 2! I can't make the commitment.
In the Sixties my dad shipped a big hibachi pot back from Japan. It was the exact color and texture of an avocado.
Eerily, just two days ago I bought one of these at a second-hand shop. Mine is rusted on the outside, but what got me was the little sliding damper.
Some people boil the chicken half-way done before grilling.
I've been meaning to brine it before bbqing.
Deborah, Brining is always good w/ poultry. Boiling is NEVER good unless you're making stock; and then you don't boil, just simmer.
Frederic Forrest played the "chef" in Apocalypse Now. He and Martin Sheen are walking through the jungle looking for mangoes. The chef is telling Sheen how he's from New Orleans and he's a saucier. He was planning on being a cook in the Navy. But, the chef was introduced to Navy cooking when he saw a long table of well marbled, prime, roast beef. The cooks put it into a big bin and "boiled it, they fucking boiled it, it turned all fucking gray." That's when he decided to get on the boat. He and Sheen's conversation was interrupted by a tiger!
Nick, the one time I tried boiling it halfway it went all the way. Never did it again.
Apocalypse Now I saw in the theatre. It was a great movie, but I don't remember it that well. But I have always thought of it as a masterpiece that should be viewed on the big screen. I saw the other day that it's on Netflix. I should watch it again.
btw, what are your brining proportions of salt to water?
Before I put chicken on the grill, I cut a whole chicken in half. I put both pieces cut side down on moderate heat for about 45 minutes. Then, I'll turn them over so the skin side is down for another 15 minutes.
It will have a golden color. I never use BBQ sauce on chicken, only ribs.
Forgot to say that I season with Lawry's Seasoned Salt and add also add pepper before grilling.
A day late. We had BBQ chicken thighs yesterday.
Easy peasy recipe. in the morning. Get a big zip lock bag. Wash and dry the thighs and toss into the bag. Squeeze in half of a bottle of Zesty Italian Dressing (I use Kraft). Smoosh around and refrigerate for the rest of the day, turning the bag once in a while. Take and let set on the counter to get to room temperature. BBQ in the center of the grill with the coals banked on the sides. At the very last place the thighs at the side over the hot coals to crisp up.
Like Allen. Bone side down first. Skin side down last....until being put over the hot coals for a few minutes to crisp up on both side.
@ Deb Here is a recipe that we used for brining turkeys when we had our smoked food business. The proportions are in the recipe. Just downsize for chickens.
Thanks, sounds delish, DBQ, that's my fave chicken part.
Can't reach your brining recipe, I'm posting on a cached page.
Is anyone else getting cached pages this AM? I'm getting a lot.
Smoked Brined Turkey
Brine
6 quarts water
2 large onions quartered
1 cup coarse salt (non-iodized)
3/4 cup brown sugar
1 cup chopped fresh ginger
4 bay leaves
4 star anise
12 whole peppercorns
Then the rest for actually cooking the turkey. You probably want to do your own thing on the chicken
1 whole turkey (10 -12-lbs)
2 oranges quartered
1/4 cup olive oil
2 tbs sesame oil
4 cups hickory chips soaked in water
3/4 cup maple syrup
1/2 cup white wine
1/3 cup dijon mustard
3 tbs butter
BRINE: Bring to a simmer in a very large pot ,the water and all ingredients up to the turkey in the list. Simmer until sugar and salt are completely dissolved. Cool brine COMPLETELY. Do a day ahead if needed. Completely thaw turkey. Rinse and pat dry. Submerge in brine and chill. Marinate overnight or longer. Turn turkey twice
Also...if you are brining chickens, you likely don't want to do them overnight. They will get too overwhelmed by the brine. Probably just 6 to 8 hours in the fridge depending on the size of the chicken or size of the pieces.
omg that sounds divine. Saved to notepad. Thanks :)
DBQ, I was going to write about brining but didn't want to seem like Mr. Know-it-all, because I am not! But, I do know BBQ. I'm glad I didn't because you nailed brining, particularly about not doing overnight w/ chicken. I learned the hard way.
AlleS, I have rubs for ribs, pork shoulders, and brisket. However, like yourself, I use Lawry's and fresh cracked pepper on chicken.
Where's Father Fox? He loves BBQ, but maybe just eating it?
DBQ, I always get raves about turkey. "The breast meat is so moist!" I simply brine it. And, I brine it for those racist turkey eaters, I'm a dark meat dude.
Speaking of racists, Crack was talking suicide on TOP. The open thread I think?
I prefer Carolina type barbecue. Is that swished on at the end, also?
Today we are doing pork ribs.
I season them with garlic salt, pepper, rub a little bit of olive oil on them. Roll them up and stand them upright in a steamer basket in one of my larger pans. This one Then gently steam for about 30 minutes to and hour depending on how many ribs and the size of the ribs. We are doing baby back ribs today so I'll do the shorter time. Then turn the heat off and leave the lid on and let them sit on the stove until ready to cook.
To cook...Same deal as the chicken with the coals banked on the sides. Brush with more olive oil and season some more. Baste with the BBQ sauce a couple of times as you turn them. Because they are already basically cooked, I'm just topping it of with the sauce and giving them a glaze and a slight crisp at the end.
This is the sauce that I use, when we don't make our own. We used to buy this by the gallons for our business. It is really really good.
Now...I'm hungry. I think I'll go prune some trees and lilac bushes before it gets up to 100 degrees today.
:-)
"Speaking of racists, Crack was talking suicide on TOP."
Does he still have his new job at the radio station? Is he a DJ?
Now you're just showing off, Deebs :)
Deborah, I have only been a mildly amused observer of Crack over the years and during his hissy fits. I know nothing about his life. At best I skim his comments. I stayed out of the turmoil.
DBQ, You are mu kinda woman! Few women BBQ. I have never quite understood why. I know households where the guy does NO COOKING but does the BBQ.
Man. Fire. Oogh. Kiss the cook.
Back. Damn it is hot outside!! I barely made a dent in tearing out and cutting back the blackberry vines and sweet peas that are overtaking the lilacs.
Dumbplumber is the master of steaks. He can cook a rib eye like nobody can and a marinated London Broil to perfection. One time he was called out for a fire (volunteer fireman) and we had just put on the rib eyes. I was left with the steaks, going OMG!!! I can't do this. I'll ruin them.
We split the BBQ chores. He does the fire, cleans up the ashes, cleans the grill and I do most of the bbq cooking (except steaks). When it is hot like now, we cook out doors at least 4 times a week.
I wish I could grill fish. Maybe Chip can give us some tips.
The only fish I'm comfortable grilling are the firm ones, like swordfish and mahi. I also do cedar plank which is nice w/ both salmon and halibut. I would also like some tips from the Chipmeister. Do you grill vegetables? I love doing that. I sometimes put them on the grill but I have this metal perforated basket that is good for smaller vegies.
You and the plumber sound like a great combo.
i never cook anything and go out for all my meals.
i have over 100 restaurant delivery menus, so there.
my penthouse loft terrace will not allow grills....so cambridge.
tits.
@ Spinelli
Yes I love grilled vegetables. I use the metal basket looking dealie too. It looks like a wok with holes in it. Toss the assorted vegetables in olive oil, salt and pepper and stir up occasionally. Summer squashes, zucchini, yellow squash, red peppers, onion wedges, mushrooms and whatever else is available cut into similar sizes.
I like grilled tomatoes too. And when I can get them Japanese Eggplant sliced lengthwise and placed on the grill.
DBQ, That's the basket I have.
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