Topic: Tis the season, BBQ anyone?

[joey0712]

Im doing a bacon wrapped pork loin on sunday. Should be good. Ive never slow cooked a loin ne advice on times and temps.

[kneedownnate]

Seasonings most definately make or break a steak.  I JUST ran out of my favorite, KC masterpiece bbq seasoning rub, and had to use something cause I just bought two center cut beef sirloin tips steaks and needed something.  I had weber gourmet burger and mccormick roasted garlic and herb.  The latter came out better but, neither complimented the steaks as well as the kc stuff.  The meat turned out pretty good but, then again, I prefer a more marbled cut like a chuck steak, there's just more natural flavor from the fat!

I can't just use a rub either, have to throw on some salt, pepper, and seasoning salt to help out.  I need to find a different seasoning salt to use, then I think I'll get a little shaker can and mix up my own rub so it's always on tap and ready to go  :licklips:

[Cheesemaker]

From Webber? For some reason Im thinking I see that all the time?

It was from Spice Island brand.  But I've found another brand, and it just doesn't come close. 

[notyourmomslx450]

Seasonings most definately make or break a steak.  I JUST ran out of my favorite, KC masterpiece bbq seasoning rub, and had to use something cause I just bought two center cut beef sirloin tips steaks and needed something.  I had weber gourmet burger and mccormick roasted garlic and herb.  The latter came out better but, neither complimented the steaks as well as the kc stuff.  The meat turned out pretty good but, then again, I prefer a more marbled cut like a chuck steak, there's just more natural flavor from the fat!

I can't just use a rub either, have to throw on some salt, pepper, and seasoning salt to help out.  I need to find a different seasoning salt to use, then I think I'll get a little shaker can and mix up my own rub so it's always on tap and ready to go  :licklips:

All you need on a steak is sea salt and fresh cracked black pepper, and a *little* bit of garlic and crushed red pepper on a high heat grill.  With the right meat, all that other stuff is just fluff.  Get you a good, thick, center cut, choice ribeye and you'll never want a chuck steak again.

[motorider228]

All you need on a steak is sea salt and fresh cracked black pepper, and a *little* bit of garlic and crushed red pepper on a high heat grill.  With the right meat, all that other stuff is just fluff.  Get you a good, thick, center cut, choice ribeye and you'll never want a chuck steak again.

Agreed.  I grilled up some ribeyes yesterday, all I had on it was fresh cracked pepper and some sea salt.  One of the best steaks I've had in a long time. 

I just grilled up some beer brats for dinner today.  Nice side of baked beans as well.

[kneedownnate]

I'm poor, I eat crap cuts and like em    I actually really like chuck but, there's only one place in town that has consistently good chucks.  I don't kill the steak like I've seen others do, you can actually see meat when I'm done.  Plus, you have to remember that everybody has different tastes, there is no "all you need" for steak seasoning.  Otherwise there would just be one type of steak seasoning called "steak seasoning", which would come with specific instructions for exactly how much to put on 

[BLACKDOG]

Just picked up the Char griller duo today!   I'm really stoked about it, got the smoker box as well.  Probably won't be able to put it together until friday, but I'm stoked just the same.


FYI, for anyone that is interested, Lowe's in Vacaville CA had them on sale for 199.00.  They sold out, but if you get the printout online, Lowe's pricematches at their stores.  I was able to pick one up in Reno for that price.  The sale does end tommorow, so you gotta move fast. 

[notyourmomslx450]

there is no "all you need" for steak seasoning.

Oh, there is.  Some people try to say there isn't, then I tune out when they start saying something about diff'rent strokes for diff'rent folks or some such BS.  Then I tune back in and say all they need is salt, pepper and a *little* bit of garlic and crushed red pepper on a high heat grill.  Then I hook up my grill and smoker to my high horse and ride away into the sunset, with a hearty, fading farewell of "salt and pepper are all yooooouuuu neeeeeeed on your steeeeeeaaaaakkkkk" as I fade into the horizon. 

[kneedownnate]

  touche

[Shamb [OP]]

Get you a good, thick, center cut, choice ribeye and you'll never want a chuck steak again.

     



As for chicken I like weber's "kickin' chicken"    I'm not a fan of their steak and burger seasoning....

I've got another BBQ sauce in the works, i'll post up once I get it close!

[Toymin8r]

If you are poor a Sirloin is a decent cut of meat for the grill too. 

[Shamb [OP]]

So has anyone ever made pickles?   

I've got a co-worker that swears he makes the best pickle you've ever tasted so i'm on a mission to make home made pickles now.

We're hopefully gonna start pickling some this weekend.

Anyone wanna share some recipes for DY-NO-MITE pickles?

[46&2]

So has anyone ever made pickles?   

I've got a co-worker that swears he makes the best pickle you've ever tasted so i'm on a mission to make home made pickles now.

We're hopefully gonna start pickling some this weekend.

Anyone wanna share some recipes for DY-NO-MITE pickles?

Actually I grew a bunch of pickling cucumbers last year but never got around to pickling any of them lol. I just bought a great gardening book with a bunch of chapters on canning, so if I grow anything this year (unlikely) I will let you know how it goes Shamb.

[Shamb [OP]]

BBQ's some ribs the other day, turned out great.. still experimenting.. havn't had a chance to try the sake glaze yet.

i went to bed bath and beyond yesterday looking at the thermometers.. the $20 white one specifically says dont use on BBQ  ? ? ?  ...

they have a $40 thermometer that's intended for BBQ that has a wire mesh insulated probe.

I dunno if i wanna spend $40 on a thermometer though

[Shamb [OP]]

So i've been toying with the idea of actually opening up a restaurant. Something small mainly BBQ and Burger's... because in this town there isn't any good BBQ or burger for that matter...

This wouldn't happen until my wife finished school and started in her career.

For the mean time just to get a feeler as to how well people would like my food i'm thinking about doing a catering business... small.. something on the side that I could handle on the weekends.

anyone have any experience with owning their own catering business?   

I have a co-worker who wife's parents own a very popular mexican restaurant in the area so I may pick his brain a little about the subject...

 

[kneedownnate]

After hitting about 8 different grocery stores I finally found my seasoning down to the wally world    Snagged 4 of them, don't want to have to look any time soon!

Shane, if you do that just make sure the wife can carry you.  That type of place pops up around here every now and then and are always busy at first, then tank shortly after.  Maybe cause there are too many eating establishments here already, or maybe cause they rarely pop up in a good location, but they always tank.

[Shamb [OP]]

After hitting about 8 different grocery stores I finally found my seasoning down to the wally world    Snagged 4 of them, don't want to have to look any time soon!

Shane, if you do that just make sure the wife can carry you.  That type of place pops up around here every now and then and are always busy at first, then tank shortly after.  Maybe cause there are too many eating establishments here already, or maybe cause they rarely pop up in a good location, but they always tank.

Yea that's the main reason for waiting until my wife's done with school. So we're not expecting to make money off the business... that's pretty much a given. Her dad (my father-inlaw)  owns his own business and it's really hit or miss sometimes.

So we'll see.... I just found out we have three different BBQ joints in town.. I thought we only had one.. I've tried the one and it's "decent"  really expensive for a hole in the wall.. and their NEVER open... I'm going to try the other two this week and see how they stack up.

[BLACKDOG]

Yea that's the main reason for waiting until my wife's done with school. So we're not expecting to make money off the business... that's pretty much a given. Her dad (my father-inlaw)  owns his own business and it's really hit or miss sometimes.

So we'll see.... I just found out we have three different BBQ joints in town.. I thought we only had one.. I've tried the one and it's "decent"  really expensive for a hole in the wall.. and their NEVER open... I'm going to try the other two this week and see how they stack up.

Another thing I've seen businesses do to cause them to fail is go too big too fast.  They start out with a base menu, then expand the menu too quickly, so the quality of the food across the board goes down. 
If you do get a resturant going, I'd say to find a few dishes you're good at, and a few sides, and stick to those for a good long time.  Then, as you establish your "street cred" slowly start expanding the menu.

[kneedownnate]

Or leave the menu small.  Seems like one of the big factors in food quality and consistency decline in so many places chef ramsey goes to.  You obviously don't want a rib joint that only sells ribs, but there's not much sense in offering a large selection when dealing with such a specific style of cooking 

[Stocker]

Or leave the menu small. 

That can work well, sometimes even on a large-scale operation *cough* In-N-Out *cough*.   

[kneedownnate]

Excellent point!  I sometimes struggle to make decisions when presented with too many choices, and I hear the same sentiment echoed by others all the time.  In n out does one thing well, incredibly well 

[Toymin8r]

The key to restaurant success can be summed up in two words, "Liquer license"

[Sway]

Not BBQ but made these for the Sharks game

[Shamb [OP]]

I make something similar Sway but I wrap them in bacon w/ cajun cream cheese. mmmm.....

Another thing I've seen businesses do to cause them to fail is go too big too fast.  They start out with a base menu, then expand the menu too quickly, so the quality of the food across the board goes down.  
If you do get a resturant going, I'd say to find a few dishes you're good at, and a few sides, and stick to those for a good long time.  Then, as you establish your "street cred" slowly start expanding the menu.

Absolutely!  The menu would probably stay small. It would be more about quality than quantity for sure. People don't need 1000 things to choose from on a menu.


BTW, Did the Sharks win?   I caught it in the 3rd and I believe they were up 1 pt    4-3

[Cheesemaker]

I love to do potatoes on the grill.
I got a idea one day and have been playing with it for some time now.  I love potatoes this way now, including different variations of the same recipe.

1. I use about 8 average taters, scrubbed  (any type of taters will work)
2. pull out about 2-2.5 feet of heavy duty aluminum foil.  (Reynolds HD twin pack from Costco is what I use)
3. cut them into about 1-1.5" cubes.  (skin on, another variation at bottom)
4. lay them length wise in the middle of foil
5. drizzle with olive oil
6. season with ??  mostly I use salt, pepper (McCormick pepper medley has wonderful flavor) and diced garlic
    --I've used mixed spices, Johnny Salt, Rosemary, sliced onions-- all turn out good
7. roll the sides together to form a seal length wise
8. roll up the ends, try to carefully push the taters into the middle
9. put on grill till the potatoes start to get soft    I use a gloved hand to feel the tenderness of the taters,  when done set them aside, keep warm





--Other option--

Peel the taters, and then cube them.  Follow recipe, and them dump them into a bowl and whip them up.  Make sure to get as much of the carmelization off the foil without peeling pieces of foil.  You won't ever have boiled taters for mashed potatoes after eating this recipe.  I don't.  They don't get a smokey flavor, but I love to cook almost everything on the grill whenever I can.  

Another tip -- is to put the taters on the grill when the coals are still turning gray, and I don't like to cook the meat when the coals are at their hottest.  But this is the best time to do the taters.    When they are done, the coals are perfect for grilling.

This is something that you don't want to do ahead of time.  Cause the foil will turn the taters black and won't look good.  Best to prep this right before you head out to grill.

[Cheesemaker]

I just remembered that I do sauteed onions and mushrooms too on the grill. 

Onions - use whatever you got, slice and sprinkle pepper between each layer, and salt top and drizzle olive oil on top.  Close up and grill.


Mushrooms - slice and put butter in with them and when I close these, I try to leave and pocket, so I can periodically shake them up while cooking.

[Shamb [OP]]

we do something similar called "camp potatos"    tater's, grilled onions, garlic and bacon crumbled up with a little salt/pepper.

[Cheesemaker]

We something similar called "hobo stew."  It's potatoes, carrots, onion, hamburger, green pepper, and whatever else you want.  This is what got me thinking.  But it's the best way to do taters on the grill.  And if you follow my mashed tater recipe, you'll love them. 

[GONZO97]

We something similar called "hobo stew."  It's potatoes, carrots, onion, hamburger, green pepper, and whatever else you want.  This is what got me thinking.  But it's the best way to do taters on the grill.  And if you follow my mashed tater recipe, you'll love them. 

I've done the same thing up at Calvin Crest ( a christian summer camp in California) and it was very good! same idea and similar name "Hobo Packs" very tasty especially after a long day of hiking or ect.

[Shamb [OP]]

they showed how to make the bacon wrapped sausage on the today show this morning

bacon wrapped beef balls too!