BBQ Season 2010 What do you have planned

[mrod]

One of my favorite pastimes is sitting out in the backyard grilling or smoking all day and hanging with fam and friends.

Everyone's favorite is my baby back ribs.. I make my own rub and smoke those puppies for 8 hours. I get the outstanding auburn color and they are fall off the bone without the dryness..

What do you guys like to make and share recipes if your willing to give up your secrets??

[SiD]

I love grilling out! Corn on the cob, run em under water (with husk on) and throw on the grill. Beer can Chicken is great, (and easy) Rod, I'll trade ya a chicken for ribs though! sausage with grilled onions... ( cook the onions til soft, than add paprika, a dash of hot sauce, salt and pepper awesome) Brats of course, and anything else I can throw on!

[RealBeer285]

My neighbors are clamouring for me to to do this again.

The first and most important thing is to make sure that you have plenty of beer on hand. Now you may as well open one since you are looking at them.

Next, get out the cookpot (with basket), a large cooler, burner and propane tank. If the tank feels too light, get the spare out (you do have a spare, don't you?).
Make sure your beer isn't getting warm.

Check the cookpot, if it still has the peanut oil from from the Thanksgiving turkey, pour that back into the container it came in and clean the pot.
Check on your beer again.

Hook up the propane tank and test light the burner and make sure the regulator works.
Get another beer.

It is time to start purging the little buggers, Get out that old plastic baby pool from behind the garage (or wheel barrow, not a blowup pool, they will deflate that in no time). Pour a bunch of that rock salt that you have been saving for an ice storm into the pool and fill it with water to no more than 3" from the top (you don't want to make it too easy to climb out). Take your time and finish your beer.

Now is when the fun begins; Cut the ties on the bug bags and pour them into the pool. Next, gather all the kids around and show them how to hold them, then tell them to sneek up to their moms and show her the bugs. Grab another beer and hide.

Once the coast is clear (or your beer is empty), go get another beer and get what kids are still allowed to play, come and play with the bugs some more. Give them some large slotted spoons and have them fish out the dead bugs, if you have enough kids, you won't have to do this part yourself.

Wait 1-2 beers for the bugs to purge, well maybe 3.

Once the bugs are well purged and the moms have finished slicing the veggies (this can take a while because the kids are having fun chasing them with the bugs). Put the pot on the burner and fill it 2/3 with water, then start the burner on high. Grab another beer.

Once the water is boiling or near boiling (approx 1 beer), add plenty of Zatarain's liquid Concentrated Shrimp and Crab Boil, I start with 8oz. Also add a couple of bags of boil spices too, and a stick of butter. Your beer is probably empty, get another.

Now pour a load of the veggies and sausage in the pot and turn the heat back up and boil for 20 minutes or so until the potatoes, artichokes and all are done. The first batch is going to be on the mild side for all the kids and beginners. This is plenty of time to have a beer.

Pour the veggies over the table and grab a corn before they are gone. Now the water is good and ready for the bugs. Scoop a load of bugs out of the pool and drop them in the pot, turn the burner up and get them to boiling, approx 6 minutes. It is important to hhave a beer in your hand during this part.

Now line the cooler with newspaper and pour the bugs in. Get your jar of Zatarain's Extra Spicy Crawfish, Shrimp and Crab Boil and sprinkle liberally over the bugs and cover with newspaper and close the cooler. Wait about 10 minutes, finish your beer, then pour the buggers over the table.

If you have more veggies and bugs, you can repeat the process until they are gone or you pass out. You can really spice up the veggies by adding some of the dry boil power into the water, it gets into the cracks of the corn and artichokes and tends to burn your lips off if you go too far.

IMPORTANT: Be sure to wash your hands before you pass out otherwise you will wake up, rub your eyes and not be able to see to get back to the beer fridge.

Veggies:
5 Lemons, slice in half (these are to condition the water, not to eat)
Onions, peeled
Corn, cut cobs in half
Potatoes, quartered
Artichokes, trim those spikey things off
Sausage, if you want

[Hot Megan]

Someone needs to plan a grill out!!

[Emilio's Brother]

I can grill up some kick-ass Shish-Kabobs. They do take a lot of prep work, but I love the variety of tastes and flavors - kinda like the hobby. I don't have any secrets, but you do need to get some heavy duty skewers from the grill store, not those cheap ass kind they sell at the grocery.

EB

[RealBeer285]

Smoked beef tenderloin

Not much to it, get the pecan fire going right in the smoker (mine is the firebox on the side type). Rub the meat with Harley's and smoke at 200deg for about 3 hours, bring core temp to rare/med-rare.

[charity]

*wipes off drool*!!!!!!!!!!!!!!!!!!

[Guest071613-2]

Okay enough talk. Who's hosting the 2010 Hobby BBQ/Pool Party?! I'll bring the beer!!

[Hawkeye9]

you cook, I will eat!!

[cptjohnstone]

smoked brisket, about 12 hours at low temps

watch your ads around Memorial day, I bought baby backs for like $1.00# at Target, also Briskets for $1.00# current wholesale market is $2.00#, you can freeze

[mrod]

I like to buy my ribs at Sams or Costco... they are pretty good quality... i usually prep the night before by pulling off the membrane in the back and washing them in just cold water.. In the morning I get them out and dry them with paper towels and begin the rubbin process.. I let them sit on the counter while i prep the smoker which usually takes a good hour... The aroma from the rub breaking down the meat is enough to get the senses going.

I use all kinds of wood... Just depends what I am in the mood for.. Usually I use apple but most will work. I prep a water bowl with a few tablespoons from the rub and a little honey to keep moisture in the smoker. I place my ribs standing on the side with a rib rack... I cook that at about 200 for about 3.5 hours... Never open the smoker during the initial 3.5 hours. By the time the first 3.5 hours is up, I have neighbors peeping over their fence..

I will flip the bad boys and let that go for another 2 hours without opening the smoker of course.. After those hours are up then you can then start checkin about every half hour for doneness.. usually another 1.5 hours is required but it depends on the thickness.. You can usually start to tell they are done when the bones start sliding up and the meat starts to release the bone.. The color is pretty good at about this stage.

I start prepping the sauce at this point.. I dont like to burn in the sauce throughout the smoking because it covers the smoke from hitting the meat. I usually prep a pre-made bbq sauce... Just pick a fav... i usually add 3parts sauce and 1 parts honey... My rub adds the kick.. i prep a grill on the side of the smoker with charcoal and let them burn in to ashy coles.. When the ribs are done i transfer them to the grill and start slapping the sauce on them. Let that seal up for a couple of minutes and take the puppies out and take them inside for slicing..

I use some oven gloves and get a knife start slicing and stacking..... The stacks usually dont last long as everyone is already picking them off as soon as I put them down. I leave about half rack uncut otherwise I won't get any..

You can have any sides you want it really doesnt matter cuz they usually get forgotten..

[Tara Evans]

I will bring the Shinerbock BBQ sauce and the budlight.