Author Topic: Tis the season, BBQ anyone? (Read 143724 times)

Wainiha · « **Reply #780 on:** Aug 07, 2013, 12:09:15 AM »

How did it go? Torture us with pics of food we don't get to eat.

Shamb · « **Reply #781 on:** Aug 08, 2013, 07:58:34 AM »

It's not until August 17th, however I will be doing a test run either today or tomorrow.. cooking all three meats.

I'll post a few pics!

garlicgabe · « **Reply #782 on:** Aug 08, 2013, 08:05:47 AM »

: Need a taste tester?

Shamb · « **Reply #783 on:** Aug 08, 2013, 07:19:21 PM »

lets see if this works... i hate having to load all my pics to photobucket to make them the right file size.

Shamb · « **Reply #784 on:** Aug 08, 2013, 07:21:59 PM »

chickens really killing me right now.. i just haven't cooked it enough to know what i'm really doing... they look great on the bbq but when I pull them the sauce get's ruined.

things cooked at a little higher temp than I would have liked but overall it turned out good... i'm happy with the results.... now just a few little tweaks before next weekend and we'll be ready.

Cheesemaker · « **Reply #785 on:** Aug 08, 2013, 10:17:22 PM »

Been doing corn on the cob with this recipe lately, and DAMN!!

Ingredients:

3 tablespoons butter
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 ears of corn on the cob

Melt butter and mix ingredients together, then pour over corn and wrap in foil. Cook on grill just like any other corn on the cob.

Wainiha · « **Reply #786 on:** Aug 08, 2013, 11:44:05 PM »

Are you using a brine for the chicken?

Toymin8r · « **Reply #787 on:** Aug 09, 2013, 04:41:05 AM »

Quote from: Shamb on Aug 08, 2013, 07:21:59 PM

chickens really killing me right now.. i just haven't cooked it enough to know what i'm really doing... they look great on the bbq but when I pull them the sauce get's ruined.

It's actually kind of hard to get chicken and turkey to come out right. Competitions want the skin to be crispy but not pull off the whole piece when you take a bite out of it. I have a pretty good recipe for a garlic basting sauce but it has butter/oil in it so really easy if the flame from the fire is anywhere near it. A brine helps but the skin keeps it from soaking into the meat. Try injecting it.

Shamb · « **Reply #788 on:** Aug 09, 2013, 08:47:21 AM »

Quote from: Wainiha on Aug 08, 2013, 11:44:05 PM

Are you using a brine for the chicken?

No I haven't yet because i'm not sure how to go about it... I pull and scrap skin for that nice bite through skin but when brining do you leave the skin off them wrap it afterwards? or wrap and pin the skin and brine the whole thing? wondering how the price effects the texture of the skin.

I have yet to obtain "crispy skin" because I sauce mine... but I can get a nice bite through skin pretty consistently. Nice thing about saucing is you can hide any small holes that may appear when prepping the skin.

Wainiha · « **Reply #789 on:** Aug 09, 2013, 10:42:29 AM »

I leave the skin on. I'm not a smoking pro though.

Simplest is half sugar half salt in water(Should taste like sweet saltwater). They all can be swapped for things with more flavor but that is basic.

Brine the whole thing in a bucket. Pull it out. Air dry the the chicken before smoking. I was tought always to air dry the item before smoking. It forms a pellicle-which aidess in the smoke sticking. It is real easy to see on fish like salmon. They have a color change and the texture is firmer than the rest of the meat.

twistedtoy92 · « **Reply #790 on:** Aug 14, 2013, 05:01:13 PM »

Oh man those pics made me drool on myself

I'm gonna try that corn recipe out!!

$Beer Chug\'n$

Shamb · « **Reply #791 on:** Aug 18, 2013, 10:26:02 PM »

Winner Winner no chicken dinner!

We did alot better than I had expected. Round 3's in October we'll be taking it home next time.

Got a 4th place Tri Tip and a 5th place Ribs out of 30 teams.. we came home very happy!

Considering all the obstacles we had to overcome yesterday it was awesome. Beating guys with $1000-10,000+ BBQ pits was even more awesome.
It was a long hard strenuous day but getting called on two of the three meats made it 100% worth it.

Here's a quick pic we took before leaving, showing off the trophies.

Shamb · « **Reply #792 on:** Aug 18, 2013, 10:30:05 PM »

We're still learning chicken so needless to say we kinda bombed it but I have a plan that i'll be trying out this weekend if I get a chance.

We made a couple perfect racks of ribs but got side tracked by this new tv show that was shooting there called "Beer Show" or something along those lines.. highlighting beer and bbq... those guys where like flies on us for some reason.. everytime i'd be in a mad dash to get things complete they'd be there asking me a bunch of questions or following me with the camera.. they actually chased (followed me) when I turned in tri tip because I was almost late.

Wainiha · « **Reply #793 on:** Aug 19, 2013, 11:32:26 AM »

Nice job Shamb!

Wainiha · « **Reply #794 on:** Aug 20, 2013, 12:04:29 AM »

Hey Shamb, what are you not liking about your chicken?

Do you do a whole bird? Truss it, or break it down flat?

Cheesemaker · « **Reply #795 on:** Aug 20, 2013, 10:17:42 AM »

I make some kick ass Tri-Tip last night. I found I like the Stubs rub for beef.

Shamb, Awesome Bro. Just because you got deep pockets doesn't mean you make the best BBQ. All the guys I know that do really good at BBQ'ing, still run their small equipment. I still want to find a old furnace oil tank and do a smoker/grill out of it.

Shamb · « **Reply #796 on:** Aug 20, 2013, 01:14:48 PM »

No just chicken thighs, bone in w/ skin.

I've gotten pretty good at prepping them.. it's just getting the right flavor profile.

My tri tip dry rub is home made.. just something i worked with for awhile that seems to work really well.

garlicgabe · « **Reply #797 on:** Aug 20, 2013, 03:41:44 PM »

And that rub is DAM good! Thanks Shamb.

Shamb · « **Reply #798 on:** Aug 20, 2013, 09:05:07 PM »

I think I gave you the rib rub garlicgabe? I can't remember! lol..

Toymin8r · « **Reply #799 on:** Aug 21, 2013, 05:29:33 AM »

Congrats on those trophies Shamb! $Beer Chug\'n$

Shamb · « **Reply #800 on:** Sep 18, 2013, 10:00:05 PM »

Alright fella's we'll be doing hitting Feather Falls again October 5th. Certainly hoping to get a better score on chicken so we will be doing a practice run on Saturday before the UFC fight.

Prepping on Friday.. gonna do a few racks of ribs as well. I have a game plan we will see how it turns out!

Shamb · « **Reply #801 on:** Oct 13, 2013, 08:20:54 AM »

Welp we competed at Feather Falls on Oct 5th and it went well. Had alot of obstacles and still got a call on ribs. Our chicken was a large improvement over last time. We weren't happy about the tri tip but it came in around the middle of the pack for 15 teams... still had a great time. I think there's one more comp for the year.. not sure if we're gonna do it or not.

Been really busy with other stuff right now so we'll see how it goes.

Go to facebook and look up Little Buddies BBQ for pics!

Shamb · « **Reply #802 on:** Nov 09, 2013, 07:39:56 AM »

Alright fella's, Thanksgiving is right around the corner.

What's everyone cooking?

I'll be BBQ'n a turkey in my WSM and also cooking a prime rib.

I have some idea's for sides that include asparagus sautee'd with bacon, onions and garlic, roasted brussel sprouts, mashed spuds, rolls of all varieties, deviled eggs, a meat chesse and pita chip plate, spinach and artichoke dip, and I want to make these pear and muenster flatbread with priosutto and arugula...

Oh and I can't forget desserts.... we will be going with my two fav's this year... apple pie and coconut cream pie.

Needless to say it will be a VERY busy day for me since I only get the day of thanksgiving off.... and i'll be doing 95% of the cooking.. My wife will be making he apple pie.. but everything else i'll be doing.

Wainiha · « **Reply #803 on:** Nov 09, 2013, 07:50:00 AM »

You're going big!

I haven't gotten very far yet. I think a turkey boned and butterflied. Then spread the stuffing and roll and tie it. Still working on stuffing ingredients and sides.

Maybe throw some pork butt and a corned beef in the imu(Hawaiian underground oven).

Wainiha · « **Reply #804 on:** Nov 10, 2013, 08:22:42 PM »

Narrowing it down..

My dad's bday is the day before Tday.

So it's Gumbo for Bday.

Kauai raised whole shrimp. De-head and deshell. That makes the stock with a mirepoix. A roux with that is the sauce. Saute the trinity in the rendered sausage fat. (Onion, celery and bell pepper.)

Shrimp, chicken and sausage.

Basically all combined. Can't forget some hot pepper, gumbo file, and garlic.

Next day Turkey and sage stuffing.

Herb/garlic roasted squash.

Spinach salad w/ bacon dressing and mushrooms

and.. something else. Maybe a beet salad. Mashed potatoes

GRAVY of course.

**For those that don't cook----Costco has an excellent turkey gravy**

Shamb · « **Reply #805 on:** Nov 13, 2013, 01:42:57 PM »

I smoked 5lbs of venison summer sausage and 5 lbs of venison salami yesterday. I just sliced off a piece of each and it turned out really good.

Can't wait to see what my family thinks of it on Thanksgiving. I'll try and get a picture up soon.

Cheesemaker · « **Reply #806 on:** Nov 13, 2013, 02:38:41 PM »

Quote from: Shamb on Nov 13, 2013, 01:42:57 PM

I smoked 5lbs of venison summer sausage and 5 lbs of venison salami yesterday. I just sliced off a piece of each and it turned out really good.

Can't wait to see what my family thinks of it on Thanksgiving. I'll try and get a picture up soon.

Wainiha · « **Reply #807 on:** Nov 13, 2013, 02:51:20 PM »

Quote from: Cheesemaker on Nov 13, 2013, 02:38:41 PM

I don't get the joke.

It won't last that long?

Hey Shamb, time start a holiday mail order business. Compete with Hickory Farms. I bet your's is better.

Cheesemaker · « **Reply #808 on:** Nov 13, 2013, 02:55:27 PM »

Shambs weakness, is posting pictures of food!! Hence the

Wainiha · « **Reply #809 on:** Nov 13, 2013, 03:36:05 PM »

I can't criticize on that subject. My camera has been broken w/o a replacement. I never have pics.

But, in good spirit.... Yeah! Shamb come on. Pictures, so we can

and be tortured. Nothing like looking at some deadly BBQ while eating Ramen

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