The Grill and BBQ thread

#1,076
#1,076
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
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Here's a KC type sauce that I really like. You can also make it a whiskey/bourbon sauce with a little tweak. Here is the recipe:

1/2 cup ketchup
1/2 cup water
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon hot pepper sauce (I used Tabasco)
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper


For Whiskey Sauce:
1/2 Cup of honey
1/2 Cup of white vinegar
1/2 Cup of whiskey

Combine honey, vinegar, and whiskey in a pan over low/medium heat until you hear a ”frying” sound and alcohol is cooked off. Add BBQ sauce and combine. Let simmer for at least 10 minutes.
 
#1,077
#1,077
hmmm i have most of those ingredients for that recipe Boca,I've never used any molasses for anything,I will pick some up and give it a try
 
#1,080
#1,080
governmentmule said:
why the Black Strap ?
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Cane sugar, molasses, and blackstrap molasses are all harvested from the juice of sugar cane. The first boiling of the juice yields cane sugar(after it's gone through an evaporation process), the second boil yields molasses, and the third boil yields blackstrap molasses. Each time the juice goes through a boiling process it's sugar content is further removed. It's known more for it's nutritional value than it's "robust"/bitter flavor. A lot of recipes you find utilizing blackstrap molasses were created with regard to it's use. Unless the recipe calls specifically for blackstrap it's probably best not to use it.
 
#1,081
#1,081
Coug said:
Cane sugar, molasses, and blackstrap molasses are all harvested from the juice of sugar cane. The first boiling of the juice yields cane sugar(after it's gone through an evaporation process), the second boil yields molasses, and the third boil yields blackstrap molasses. Each time the juice goes through a boiling process it's sugar content is further removed. It's known more for it's nutritional value than it's "robust"/bitter flavor. A lot of recipes you find utilizing blackstrap molasses were created with regard to it's use. Unless the recipe calls specifically for blackstrap it's probably best not to use it.
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But it's soooooo good!

But I also like black jelly beans, so there's that.
 
#1,083
#1,083
Coug said:
You probably like Pale Ales then too I'd imagine, and possibly coffee?
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Coffee, yes. Pale Ales I'm hit or miss on. IPAs are a no go (not a fan of putting pine needles in my mouth). Give me a stout or lager all day, every day.

On a food note, I made red beans and rice yesterday.
 

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#1,084
#1,084
I would only be buying the blackstrap molasses for flavoring,so taste is what I don't know anything about

hmmm so if I buy some molasses I can make my own brown sugar then ? :)

it is suppose to be sunny and around 60 degrees next week end,it will be a good time to get the steel brushes,sand paper out and knock the rust off my smoker and do some painting on it,rats,that will mean washing it out from top to bottom too,oh well it needs it
 
#1,085
#1,085
PotS said:
Coffee, yes. Pale Ales I'm hit or miss on. IPAs are a no go (not a fan of putting pine needles in my mouth). Give me a stout or lager all day, every day.

On a food note, I made red beans and rice yesterday.
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Amen, brother! Sam Adams Black Lager is a favorite.

What's up with all these silly ales? No finish to any of them.
 
#1,097
#1,097
I'm hoping to get my grill ready for the season this coming week end,either that or just a quick wash and fire it up

so what do ya'll think ? wire brush it,sand it paint it ?

or blow it off and smoke a load of meat ?

hmmm like a chuck roast, a ham and some chicken and some sausages,if they will fit,that sounds good too :)

I am down to like 1 or 2 pacs of smoked meat in the freezer
 
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#1,098
#1,098
governmentmule said:
I'm hoping to get my grill ready for the season this coming week end,either that of just a quick wash and fire it up

so what do ya'll think ? wire brush it,sand it paint it ?

or blow it off and smoke a load of meat ?

hmmm like a chuck roast, a ham and some chicken and some sausages,if they will fit,that sounds good too :)

I am down to like 1 or 2 pacs of smoked meat in the freezer
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Depends on how bad it is. Take some pics and show us.
 
#1,099
#1,099
it is an offset metal one,with the barrel,and it is mainly the fire box that is showing a bunch of rust

I will get a picture of it,when there is some sunshine on it
 
#1,100
#1,100
governmentmule said:
it is an offset metal one,with the barrel,and it is mainly the fire box that is showing a bunch of rust

I will get a picture of it,when there is some sunshine on it
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From what you've told everyone about living in a holler we might be waiting a long time for some sun. :)

You know they make cameras now with flashes built in.

Lol
 
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