Topic: Tis the season, BBQ anyone?

[Shamb]

So i'm going to be injecting the bird 24 hr's before, the marinade calls for liquid onion,garlic and celery. Anyone know where I can find it?

I was thinking about just tossing onions, garlic and celery in a blender and just straining it, would this be considered the same thing? or is it a concentrate?

[Cheesemaker]

I just did a google on liquid onion, holy cow!!  One teaspoon is equal to one medium onion.    
I'd say just puree it, and strain like you are thinking.


I just got back in from cleaning out my makeshift smoke room.     Yeah, 40 mph gusts, and snowing.  Had to bust out the weedeater and cut the grass, in the dark, and find my tarps and bungees.  So, hopefully, we don't get the weather they are predicting for us.   

Now, I just need to figure out what I'm gonna need to brine my turkey. 

[joey0712]

I will be doing a brined 14lb turkey on the bbq as always... I wanna do a breast or a super small bird in my smoker. Any tips on smoking a whole bird... Ive done lots of ribs and roasts but never a turkey.

[Cheesemaker]

It's easy.  Prepare how you like your bird.  Get fire going to about 275*.  Put in your thermometers.  I usually go for a heavy smoke at first and the last 2/3rds of the time, just heat with very minimal wood.  And there are many reports on how to do it, but I usually cook till the breast is at least 170-175*, and I inject butter in the breast meat too, to help from drying out.  And I keep a pan of melted butter and a brush to coast the skin once and hour for the first 3 to 4 hours.   

Doing online reading last night, most people suggest small birds for smoking, because they cook too long in the danger zone.     I've never done anything less than a 22# bird on mine.    With great results.

[joey0712]

Nice. Any ideas on cook time on a 12lb at 250*to 275*

[Shamb [OP]]

So I bought this today at bed bath and beyond, can't wait to try it out.

http://www.maverickhousewares.com/et72.htm

I also bought an injector that I used on the turkey. Can't wait to inject some pork butt w/ it! 

[46&2]

So I bought this today at bed bath and beyond, can't wait to try it out.

http://www.maverickhousewares.com/et72.htm

I also bought an injector that I used on the turkey. Can't wait to inject some pork butt w/ it! 

Nice. I just got an injector too, looking forward to trying it out, not sure what yet.

[Shamb [OP]]

Did a rack of baby backs last night, turned out great. Injected w/ a 60/40% applejuice to cider vinegar liquid then some TexasBBQ comp rub and finished them off with a quick home made BBQ sauce that had ketchup, onions, garlic, chipotle chili's, worchestire, cider vinegar and salt.

pretty tasty!   I wanted my wife to take a few pic's w/ her new camera but she was to busy eating all the rib's... lol..

[Shamb [OP]]

Question,

How long is turkey good after refrigerated?   

I cooked the bird last week on Thanksgiving and today we made a bunch of enchilada's w/ it. It was refrigerated the entire time.

[Toymin8r]

usually about a week and a half.  then it will start getting slimy and funny smelling.

[notyourmomslx450]

Question,

How long is turkey good after refrigerated?   

I cooked the bird last week on Thanksgiving and today we made a bunch of enchilada's w/ it. It was refrigerated the entire time.

Did you bone out all the meat?  I've always heard that if you don't do that, it won't last nearly as long.

[Shamb [OP]]

yea it was all cut up into small sections.

[notyourmomslx450]

should be good then.  How were the enchiladas?

[Shamb [OP]]

they were good, my stomach didn't agree though.

center had sauted onion's, garlic, salt and pepper. outside was a home made red sauce and lots of tilamook sharp cheddar.

[Shamb [OP]]

So tonight I made elk tenderloin with a reduced mushroom sauce and I gotta say it was damn good.

Here's the recipe,

I cooked 4 Elk tenderloins,

Season Elk with salt and pepper to taste, I used a 12" deep skillet.

Preheat skillet on high for roughly 3-5 min's, toss in 3 tbs butter. Butter should start to brown fairly quickly, then add the elk. 3-4 minutes on each side to get a nice crust.

After Elk's done set aside and keep warm.

In the same skilled add 1 shallot medium size and 1/2 lb mushrooms, sautee until mushrooms start to go limp then deglaze skillet with 1 cup of dry sherry or sake ( i used sake ) keep the temp on high until almost all the dry sherry ( sake ) has cooked down. Then stir in 1/2 cup heavy cream, drop temp to medium high and continue to stir until it starts to thicken. Add salt and pepper to taste. Serve over elk tenderloin

Extremely easy and VERY good taste! my wife also loved it. As far as the Elk, one easy trick I use to keep it warm is turn the oven on to 250 to 275* and toss 'em in while your making the sauce. Works great so everything comes together nice and hot still.

I should have taken a picture of it but my wife think's i'm weird because I take picture of my food.. LOL!

If you have any questions comments hit me up, i'm always interested in hearing improvements or new ideas! 

[notyourmomslx450]

Sounds good.  I miss eating elk, it's so good and I always thought it tasted like it was already marinated.

quick tip:  If you want to avoid scorching your butter (turning it brown), add in an equal amount of olive oil just before the butter.  It raises the scorch point of the butter, and you still get the good buttery taste without the "burny" taste butter gets when scorched.

[Shamb [OP]]

yea i love the taste of elk as well, that's why when I cook it I typically only season it with salt and pepper.

i was watching guys big bite yesterday and he had an episode on pork blade steak that looked really good. he also mentioned that alot of people BBQ blade steak... i had never heard of that but it sounds really good because you can get pretty large cuts of blade steak for fairly cheap and they have a ton of flavor (fat)  so i'm thinking about BBQ'n some this weekend and getting them nice and tender.. rendering down some of that fat.. mmmmm...

[Shamb [OP]]

I keep forgetting to write down this new BBQ sauce I got, doing up two racks of baby backs tomorrow for UFC.

I did a take on a chipotle sauce, turned out pretty good.

It's got ketchup, sauteed onions, garlic, chipotle peppers, brown sugar, worchestshire... few other things.

[I.D.G.A.F]

I think I'm going to buy one of these tomorrow www.grillmangrills.net  I'm getting the black pull behind cooker new never used for hopefully $1000 well see.

[Shamb [OP]]

looks like a pretty good deal, looks similar to a FAT 50 just not as beefy.

post up your results when you cook on it.



the more and more i think about it, the more I want to just build my own. looks very simple...

[I.D.G.A.F]

Yeah I was going to build my own to but I got this $2000 smoker for $1000 bucks.  I seasoned it last night and will smoke something maybe tommorow.  It's alot bigger in person, the cooking area is 4'x5'.  There are two thing's I'm going to modify, on each side of the smoker I'm fabing plastic cutting boards with 1"x1" square stock base.  The louver that Shields the gas pipe I'm going to weld a catch so I can place my wood there for the smoke.

[Cheesemaker]

If I don't pick up another project truck.  I'm gonna get a welder and learn how to weld.  I got some ideas on a smoker/bbq, and I figure that would be a great way to learn how to weld.  I'm looking at making a vertical smoker. 
Kinda like this, but different.  http://www.yodersmokers.com/durango.html

 

[Shamb [OP]]

wow, I REALLY like that Cheesemaker... I would want my Q to be a bit bigger but that smoker box looks huge, I'm wondering how that thing isn't tipping over in the picture. I would probably do a different caster/tire setup also for easy mobility... but I was thinking about something similiar to that design as well but the offset smoker box would be square.

Anyone know anything about specifics on building one?  Like how high you typically mount the grates, how much weight until you need a counter balance for the lid?  where you typically put the stacks?
Also where you'd get the material's for something like that, they look like huge cylinders of some kind.

I've got all the tools to build any kind of BBQ I want, just need the steel and the time. If you can build a rig you surely can build a BBQ.. lol

I almost ruined some chicken breasts tonight for dinner but I saved 'em... wanted something quick for dinner so I had planned on making mashed spuds, gravy and some BBQ chicken breasts... however I didn't realize my wife rubbed 'em with brown sugar.. within about 5 minutes the skin was completely black and had actually caught fire. thankfully I was able to salvage everything but the skin... I ended up cubing it and tossing it into the gravy to finish cooking.

Gravy consisted of 3 tbs butter, half onion, about 1/2 lb mushrooms, garlic, cream of potato soup, salt, pepper, cayenne and chicken broth.  mm hmm.

[Shamb [OP]]

 So my family decided on pork butt for Christmas. I left it up to everyone and told them i'd cook whatever they wanted and that's what they choose. So we'll probably do some pulled pork sammies with some home made sides.
should be good..

[junya92toy]

http://www.oregonlive.com/foodday/index.ssf/2010/12/spiral_splendor.html

I saw this, sounds like a good thing to try.

[Shamb [OP]]

So what did everyone make for Christmas?

I havn't uploaded the pictures yet, but I will soon!

I ran across this, pretty cool. I WANT ONE!!

http://www.break.com/pictures/gunbq-1972130

[Toymin8r]

I don't have pics but I had about a 10 pound Beef Tenderloin I got from a friend who works for a local restaurant supplier.  We cooked it whole ans sliced it into 3/4" thick cuts for serving.  It was an excellent cut of meat and it turned out awesome.  Melted in your mouth like butter.  Plus I get to have beef tenderloin sandwiches all next week for lunch. 

[Shamb [OP]]

Plus I get to have beef tenderloin sandwiches all next week for lunch. 

Yea this is definently the best part!  I had pulled pork Sammie for lunch today. I've got enough left over for probably about 10 more.

I'm planning on doing a Rib eye Roast next year, I've heard they're really good. They've got a 2 bone Rib eye Roast at our local supermarket for around $20. I'd like to cook that first just to make sure I don't screw up a $80 piece of meat.

I thought about doing prime rib as well but I just can't see spending the money for one...... they're good but personally I don't think they're THAT good.

[notyourmomslx450]

No pics, because I'm rarely concerned w/ documentation , but I cooked 6 briskets and two pork loins stuffed w/ boudin (we call it Hide the Sausage).

For our NYE party, I'm doing two briskets and a pork butt for pulled pork.

[Shamb [OP]]

Here's a few pic's at the 4 hr mark, turned our really well.

dunno if this is gonna work, try the link let me know

http://www.facebook.com/album.php?id=100001628008683&aid=23000