The Grill and BBQ thread

#1,052
#1,052
It looks like they have upgraded it some since I purchased mine. 4.5 years and still cooking great, though.
 
#1,057
#1,057
kiddiedoc said:
What can be used for a job like that (stable to very high temps and non-toxic)?
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You can use hi temp RTV sealer or a hi temp gasket you can get a your local parts store

HI-TEMP. EPDM FOAM GASKET
 

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#1,058
#1,058
I'm not sure how that would fit the temp gauge. Figured you would need some type of glue/sealant.

I do plan on sealing my top, ash tray, and the lower vent with the strip I ordered, though.
 
#1,060
#1,060
#1,062
#1,062
when ya'll say wrap a hunk of meat in foil and let it come up to temperature,is there any reason to leave it in the smoker ? or will it come out the same by wrapping it and let it finish in an oven ?

and has anybody made any home made BBQ sauce ? I've been meaning to make some and haven't gotten around to try and make it myself,I'm a big fan of Sweet Baby Rays BBQ sauce,that is some good stuff
 
#1,063
#1,063
governmentmule said:
when ya'll say wrap a hunk of meat in foil and let it come up to temperature,is there any reason to leave it in the smoker ? or will it come out the same by wrapping it and let it finish in an oven ?

and has anybody made any home made BBQ sauce ? I've been meaning to make some and haven't gotten around to try and make it myself,I'm a big fan of Sweet Baby Rays BBQ sauce,that is some good stuff
Click to expand...

Yeah, I did a sauce once for ribs. Your main base is typically mostly ketchup(although you could make the ketchup yourself as well) with apple cider vinegar added. Then you add dark brown sugar to sweeten it. Added spices/herbs vary but I used a mix of white pepper, cayenne pepper, smoked paprika(regular if you don't want the smokey flavor), chili powder, and thyme. You mix these in a pot and heat on the stove to infused the flavors and melt the sugar.

There are countless variations of homemade BBQ sauces. Some may choose to use a different vinegar or different spices. If you like a more vinegar based flavor you add more vinegar. If you like a more sweet tasting sauce you add more brown sugar and either leave them out or go light on the hot spices.
 
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#1,064
#1,064
hmmm so sorta like baked bean juice seasoned and cooked ? and I assume it will keep good in the fridge since it is condiments ? :)

i go with a half and half on brown sugar and ketchup in the baked beans, and some bacon drippings, damn I need some brown sugar and no,I won't use bacon drippings,you younger guys with a good heart give it a try and report back,please :)

that would be a good place to start from then,well damn wished I had a can of pork n beans to make some baked beans
 
#1,065
#1,065
governmentmule said:
hmmm so sorta like baked bean juice seasoned and cooked ? and I assume it will keep good in the fridge since it is condiments ? :)

i go with a half and half on brown sugar and ketchup in the baked beans, and some bacon drippings, damn I need some brown sugar and no,I won't use bacon drippings,you younger guys with a good heart give it a try and report back,please :)

that would be a good place to start from then,well damn wished I had a can of pork n beans to make some baked beans
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I don't have the slightest clue on baked bean juice but if you start with a ketchup base it already has preservatives in it, and adding vinegar is further adding more of a preservative aspect to it so it should have a decent shelf life especially if fridged.

You sound hungry. You should never grocery shop or visit food threads when you're hungry. :)
 
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#1,066
#1,066
you've never made baked beans coug ? it is really simple,I use 2 cans of pork and beans,1/2 cup packed brown sugar 1/2 cup ketchup,4 strips bacon,crumbled,some diced onions,a little mustard,bake at 350 for around 30 to 40 minutes and it is done,of course I think you all ready know this lol


hmm drop the bacon and use onion powder and powdered mustard instead and i have the start to some BBQ sauce and then dive into the seasoning shelf and see what happens
 
#1,067
#1,067
governmentmule said:
when ya'll say wrap a hunk of meat in foil and let it come up to temperature,is there any reason to leave it in the smoker ? or will it come out the same by wrapping it and let it finish in an oven ?
Click to expand...

No reason, other you already have all that heat and fuel in your cooker.

If you need to throw it in the oven for any reason, go for it.
 
#1,068
#1,068
governmentmule said:
when ya'll say wrap a hunk of meat in foil and let it come up to temperature,is there any reason to leave it in the smoker ? or will it come out the same by wrapping it and let it finish in an oven ?

and has anybody made any home made BBQ sauce ? I've been meaning to make some and haven't gotten around to try and make it myself,I'm a big fan of Sweet Baby Rays BBQ sauce,that is some good stuff
Click to expand...

Sweet Baby Rays is good.

You guys may already do this but I will throw this out. Central BBQ in Memphis serves their sauces hot. I had never had heated sauce before but it is very good, much better than room temp imo.
 
#1,070
#1,070
governmentmule said:
you've never made baked beans coug ? it is really simple,I use 2 cans of pork and beans,1/2 cup packed brown sugar 1/2 cup ketchup,4 strips bacon,crumbled,some diced onions,a little mustard,bake at 350 for around 30 to 40 minutes and it is done,of course I think you all ready know this lol

hmm drop the bacon and use onion powder and powdered mustard instead and i have the start to some BBQ sauce and then dive into the seasoning shelf and see what happens
Click to expand...

Ahh, ok. Well, I've never done that exact recipe but back in the day we'd make homemade beanie weenies. I don't recall dressing it up much though.

Gramps said:
Sweet Baby Rays is good.

You guys may already do this but I will throw this out. Central BBQ in Memphis serves their sauces hot. I had never had heated sauce before but it is very good, much better than room temp imo.
Click to expand...

I could see this with BBQ sauce but unfortunately this has been tried with honey mustard sauce and imo the flavor is changed quite a bit when it gets heated.
 
#1,071
#1,071
governmentmule said:
you've never made baked beans coug ? it is really simple,I use 2 cans of pork and beans,1/2 cup packed brown sugar 1/2 cup ketchup,4 strips bacon,crumbled,some diced onions,a little mustard,bake at 350 for around 30 to 40 minutes and it is done,of course I think you all ready know this lol


hmm drop the bacon and use onion powder and powdered mustard instead and i have the start to some BBQ sauce and then dive into the seasoning shelf and see what happens
Click to expand...

No self-respecting Southerner would dare use canned beans!
 
#1,072
#1,072
I don't have a recipe, but my "everything but the kitchen sink" baked beans involves a mix of beans cooked in beef broth or bouillon (white/navy, pinto, red, black, garbanzo), onion, bacon, garlic, bacon, diced tomatoes, molasses, brown sugar, honey, bourbon, dijon mustard, hot sauce, chili powder, and dried herbs. I bake the mixture until bubbly and brown on top. Always a winner.
 
#1,073
#1,073
kiddiedoc said:
I don't have a recipe, but my "everything but the kitchen sink" baked beans involves a mix of beans cooked in beef broth or bouillon (white/navy, pinto, red, black, garbanzo), onion, bacon, garlic, bacon, diced tomatoes, molasses, brown sugar, honey, bourbon, dijon mustard, hot sauce, chili powder, and dried herbs. I bake the mixture until bubbly and brown on top. Always a winner.
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This man loves his bacon so much he listed it twice. :)

Do you care to create a recipe the next time you make it and share it?
 
#1,074
#1,074
kiddiedoc said:
No self-respecting Southerner would dare use canned beans!
Click to expand...

I disagree. I've made baked beans from scratch (using dried beans) and made them from 2 cans of pork 'n beans.

I like them both just the same to be honest, and using the canned beans is just plain easier.
 
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#1,075
#1,075
Coug said:
This man loves his bacon so much he listed it twice. :)

Do you care to create a recipe the next time you make it and share it?
Click to expand...

You are right on the first point, and sure, I'll take some notes next time.

Now, I need to find some bacon.
 
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