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Remodeling SUCKS.

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Damn! Thats what I want! Make some Jerk Chicken! Mmmmmmm.

Looks like you're feeling better about the remodeling Eddy.
 
Hay man,
If you haven't Jerked Meat you haven't lived.:D

I like cooking Prime Rib, a bit of alder-wood at 230 for about 12 hours. :drool:

Smoke up some ribs then slap them on the BBQ.

My all time favorite is Salmon and Tuna cured in brown sugar and salt.
 
I'm THERE!

Hey, a great trick is to cover it with Crisco (the cooking grids). I do that on mine. Keeps it from discoloring.

I dont have one of those, but hey, its a Webber!

Have any more weeners on the grill?
 
Çh®i§tiªñ, glad you clarified that you're talking about the cooking grids, otherwise you left yourself wide open. :D

Anyway, how about some recipes? Sounds like you a great chef Eddy.
 
Originally posted by Çh®i§tiªñ
I'm THERE!

Hey, a great trick is to cover it with Crisco (the cooking grids). I do that on mine. Keeps it from discoloring.

I dont have one of those, but hey, its a Webber!

Have any more weeners on the grill?
Click to expand...

DANG RIGHT. We own a Webber 2ft diameter grill. We'll outcook ANY gas POS anytime. OHH man I got a damn good recipe for pork roast on the grill, if anyone wants to hear it :)

We always rip up some awesome meats on the grill. Last best BBQ we had was the 1.72lb T-bone in march. Ohh man, that was GREAT. A1 with tabasco rules man. RULES.

BTW, I'll repeat this, Gas grills suck. No more need be said. Charcoal is where it is at YO! (Ghetto speech) LOL Not good for a redneck like me :D
 
Bleh, I hate gas, it stinks. Just look at El LOL

I've grown up on the BBQ man. Nothing beats a webber. :) Specially for those "fine tuned" steaks. If you catch my drift.

Maybe this summer I'll take the PORTABLE webber with me bashing. Along with some steaks. Steaks, drinks, bashing... SWEET :)
 
I made one of those BBQ Drum grills when I was in Farmhouse Fraturnity. Yep, I was an AGGIE boy studying Veterinary Medicine, but I got allergic to all the animals.

Anyway, I would love to get that Pork Roast recipe, and Eddy, I would love to get your Salmon Brown Sugar and Salt recipe. Damn, I love to cook, but I dont have a lot of... well... any good BBQ recipes.
 
:contract: Eds Sweet Salmon bytes.
Brush your fish with Real Maple syrup both sides. Cover and put into the fridge overnight. It should be a bit hard in the morning.

Get a DEEP PLASTIC bowl.
Layer as follows.
1/4 inch Brown Sugar
1/4 inch layer of rock salt to cover.
Single layer of fish
Cover fish with Brown sugar.
Salt, fish, sugar...... Until your bowl is full.
Make sure the top layer is salt and use about 1/2 inch.

Cover and let sit for 24 hours in the fridge. Over night should be fine.

The contents of the bowl will turn into a thick brown Goo.
Put the bowl in the sink and let **cold water run over it until all that is left is the fish. You can use your hands to brake up the clumps and rush the process.

Use the lowest setting on your BBQ or smoker Oven can be used as well. If using wood to smoke, use cherry or a light fruit wood. Don't over cook.

Try with a small amount of salmon from the store till you get it right on the cooking time it is real easy to over cook and get a dry batch. If you over cook some I found that it makes great salmon salad sandwiches. or salmon dip for crackers.
 
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Makes me hungry just reading the instructions. I think Ill try it for Easter! Thanks! taking it down now :write:

Any other closet chefs out there?
 
Pork Roast of Champions :D

First, get a nice fat roast, at LEAST 3lbs.

Get some cheyenne peppers, a bigger bottle of Luisianna's Hot Sauce (HABENARO KIND). I don't know how many people get the other crapola kind, the habenaro ROCKS. one lemon (Yes a lemon) And just a bottle of BBQ sauce (I use kraft's tangy BBQ for this one, but I'm sure most would work).

Now for the preperation. If you don't have a meat injector, get one. They are the best thing known to the roast world :D.

Dice the ceyanne peppers really fine. I mean supa-fine. In a LARGE ziploc bag mix in about 8oz of the luisiana hot sauce, the diced peppers, and a good portion of BBQ, not too much though. Inject the meat with some of the mixture before tossing it into the bag, you don't have to but it's makes a hella difference. Let the meat sit in the fridge for about 4 hours on one side, then on the other. Flip every four hours. Now, it's up to you how long you leave it in there, I usually do an overnight and wake up to flip it. Real meat eaters are willing to sacrifice for thier food :D

Anyways, prep the grill and get it ready. I LOVE THE TASTE OF MESQUITE. So pick up a bag of mesquite wood. You can get it at walmart. Soak a good bit of chips in water to really bring out the flavor. I add more and more chips as I'm cooking my meat, so the smoking process is almost continuous throughout cooking. Now, toss it on the grill and let her roast for few on each side. I take the "sauce" I maranade in and baste it before really getting her cooked. Now after I do that, I go ahead and cook it. I don't know how long to cook it exactly, it just depends on how you like it. I don't like it pink, but I don't like it burnt. I usually cook about 7-10 per side until done. I say I probably flip a good sized one about 6 times or so. Guessing of course, I don't time it, I watch it. Now it's all done and ready to eat, but it's still steamin` hot? Take that lemon and drip just a couple drops on the top of it. It may not seem like much, but the tastebuds will notice :D. It may not be for people who don't like "hot" food. But it's a GREAT recipe. Me and dad call it cajun pork roast. :D

Hope you like it, enjoy.

P.S. Sorry for the "non-listed" instructions. heh I don't follow certain guidlines while cooking, I just love to make good tastin food. And the BBQ grill is the BEST cooking device ever made :D

Eddy, I like my webber better. It just cooks a hell of alot better. Many of homade tailgate parties sported that ol` trick. Good for mass cooking, but for a smaller feast, the webber just outcooks/outsmokes/outtastes the 55 gallon drum :D

A friend of mine still has his LOL. I wonder if he'll break it out this year or not...
 
I'm going to give that one a try.:bow:

If you haven't tried, take your soaked wood chips and roll them up in tinfoil like a log. Poke about 20 holes on the topside with a fork or a toothpick. This will make them last a lot longer and help from getting creosote on your food.

Meat injectors are a must, Not having one is like having an RC and no radio.
 
Originally posted by FastEddy
I'm going to give that one a try.:bow:



Meat injectors are a must, Not having one is like having an RC and no radio.
Click to expand...

I don't know why, but I got a good laugh outta that RC joke.

And that recipe is really good. And yes we tried the "aluminum log" trick. Though my brothers idea wasn't the same. I'll give that one a try. After I get this chicken perfected, I'll give everyone the best ever lemon chicken recipe in the world. Last night was a bit to... sour.. Almost perfected tho.. hehe

If you like lemon, put your hands up!
:w00t:
:cheers:
:drool:
 

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