share your receipts for BBQ

[RIOT]

I love to BBQ, my favorites are baby back pork ribs, tri-tip, and new yorks.

my mother gave me a receipt on baby backs....

line them with heavy duty foil and drench them with lemon juice and your choice of seasonings, then wrap them up tight. (the lemon juice will NOT add flavor but just soften the rib meat). Put them on your grill on low and filp them every 10 minutes for about an hour. Then unravel them and place them on the grill still on low and add whatever youd like for about another 30-45 minutes, if they burn fast turn them faster. i like sometimes a dry rub and sometimes BBQ sauce, depends on what i ate last.


my tri-tip

pretty easy cover your trimmed tri-tip in sante maria seasoning you can find pretty much anywhere, dont over cook it though, you still want juices to flow out when you cut it.


New yorks, MY FAVORITE.

pretty simple again, and i think everyone can find this too, Montreal Steak seasoning, lightly coat each side, place the steak on the grill again on low (btw i have a DUCAINE) and it cooks pretty hot on low. my uncly told me to leave the steaks on till the fluids start coming out the top, once that starts happening you can flip it (given most of 50% of the steak is cooked now).

depending on how you like you steak to be cooked is your judgement on how long to cook the second half.

those are my favorite receipts, i love to eat mashed potatoes baked potatoes, rice, rolls, garlic bread too.

btw my Grand fathers garlic bread is THE BEST...

Garlic bread: buy a loaf of french or sour dough, cut it in half and spread a even amount of butter (i use country crock) over each half, place it in the broiler till its ALL golden, btw its hard to perfect, once its done yank it out and i forgot to add you should have some pre cloved garlic ready to go, again once its out the garlic bread should be piping hot and start rubbing the garlic all over, it literally should melt, go through a couple cloves, after this is done you will have true garlic bread.


please tell me your receipts too, i needs some more ideas for my kitchen.

RIOT

[merthyrmafia]

Whow! you have me salivating just reading that, would love to try your ribs. Boy do I love baby back ribs.

[ozspyder]

I love to BBQ and your recipes are starting to make me droool over my keyboardasdlkjsg;mmvvslvsdv..v.v.sv.v,sdsdfsfsdflsd


Oops, have to dry it out now :p Will try to get some master sauces up here that I use all the time on different meats etc when I have to cook for 20-30 people regularly :)

[JBE]

Not so much recipes as they are tips...

I prefer charcoal to gas...and I never, ever use the "instant-light" type charcoal as I find this lends the meat to a lighter-fluid taste.

I divide the pit into two halves...adding more charcoal to one side of the pan then the other to create a hotter side...this half of the grill I use for searing.

Give the charcoal a good soak with starter fluid but don't drench it and let it sit for a while to soak in before lighting.

I like top sirloins for grilling but I don't feel that overly thick cuts do well with charcoal grilling. I let the steaks sit until they reach air temperature. A light sprinkling of salt and fresh cracked pepper goes a long way ( I don't belive in marinating). I start off by searing both sides of the steak for about a minute or two per side on the "hot" side of the pit then move them over to the other side of the pit and let them cook for about 5 minutes per side then I'll baste each side and let them sit for about another minute or two per side.

I also like grilling fresh large shrimp. Peel the shrimp and marinate with a sauce made from melted butter and garlic. Also, any of the injector-type marinades work well as a basting sauce for the shrimp.

[clovisc]

Here's how I do it up here in Ketchikan...

On one of our rare sunny days go to a remote rocky beach, create your cooking area out of big rocks (I like to make it so there's a channel for the wind to flow through the coals), pile on some wood, charcoal, old man's beard, and start up your fire.

Take some huge pieces of salmon (preferably coho, or chinook) -- skin removed -- and coat both sides in Paul Prudhomme's "Salmon Magic." Triple wrap in tinfoil, maybe dump a little IPA in there, then throw on top of the coals for a while. Try to only turn it one time.

I do ribs similarly, except I coat in Jim Beam sauce before wrapping in tinfoil. Again, I try to turn it as few times as possible.

I do a lot of grilling at home, on my little Weber charcoal grill. Did chicken strips last night... came out awesome! :D

[JD Spydo]

Being I'm from the Bar B Q capitol of the world Kansas City, Missouri here are my 2 best recipes>>

Gates & Sons Bar B Q>> their specialty is ribs and lamb and they make a killer beef sandwich as well.

My second recipe is Rosedale Bar BQ just across the state line over in the Kansas side. Their specialty is long end ribs ( the best) and beef brisket.

Those are 2 of about 90 Bar BQ restaurants we have in KC>> Oh did I mention Arthur Bryant's? I think there was a total of 8 Presidents that had eaten there. Since Arthur died it's not quite as good. But still easily in the top 15. Kansas City Barbeque>> it just don't get any better :cool:

[vampyrewolf]

Just grilled up a couple nice ones on monday.

2x Prime 14oz Top Sirloin steaks (good inch thick), treated to just grapeseed oil and fresh cracked black pepper and left on the counter sealed in that for an hour to bring up to room temp... grilled to a perfect medium rare (no bleeding on my potato after it was rested 5min).

Sides were a roasted potato and 3 portabello mushrooms that got the same grapeseed oil and fresh cracked black pepper, and 5-6 baby dills.



Good meat doesn't need any more seasoning that salt and pepper, you want to actually be able to taste the meat

[SolidState]

Here's how I do it up here in Ketchikan...
I do ribs similarly, except I coat in Jim Beam sauce before wrapping in tinfoil. Again, I try to turn it as few times as possible.

my recipe is similar if you count Jim Beam as sauce.

For salmon, I usually do fillets on a cedar plank with thin lemon slices covering the top, and just put it over the open fire. It is the Oregon way.

For ribs, usually I make a soy/bourbon sauce that is my secret (lots of bourbon, not much soy, garlic, green onions) and use it as a tenderizer. I soak ribs in this sauce for a few hours, separate the membrane from the back and then put them on indirect heat for a few hours. I go low and slow with hickory chips or oak depending on the bourbon I use. Oak-aged goes with oak. I make a mop sauce with honey, pepper, bourbon, 5-spice, garlic, molasses and tomato paste and paint it with a bbq brush every ten to fifteen minutes for a few hours. Then i drink bourbon in a chair next to my grill and whittle toothpicks from the smoking wood chips with my delica2. You gotta soak the wood chips.

I also tend to make fajitas a lot, but those are easy.

[MIKE ROBINSON]

Tri tip use a dry rub than burn fat side couple of minutes on other side than wrap in foil cook for 45min to a hour with bbq at about 400deg very moist

[RIOT]

I love to BBQ and your recipes are starting to make me droool over my keyboardasdlkjsg;mmvvslvsdv..v.v.sv.v,sdsdfsfsdflsd


Oops, have to dry it out now :p Will try to get some master sauces up here that I use all the time on different meats etc when I have to cook for 20-30 people regularly :)

im very interested in sauces/marinades, please tell