Forums » General » Foodies & Drinks » Better weather means BBQ time!!!







tophat Italianstallion916
Since: Oct-2014
pushpin 267 - 53 Reviews


Yum yum!!


ribs last weekend, hand crafted rub, homemade BBQ sauce.


 Spatchcock chicken (two) was this weekend




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tophat Johnfun916
Since: Dec-2016
pushpin 107 - 17 Reviews


Hell yes .

Looks amazing.  Also love a good tri-tip  that's been marinated in some red wine for a day you should try it.


Jf







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rose Joy Wells
Since: Jun-2014 Vip  
pushpin 338 - 100 Reviews


OMG that chicken.....😋 😋









tophat Italianstallion916
Since: Oct-2014
pushpin 267 - 53 Reviews


Chicken was super good! The woods added a nice soft sweet flavor to the crust :)



Easter means lamb, and so many choices!


Joy, do you stick with the standard rub or have something special you like? I have family coming over and I'm feeling adventurous with the 2 6lb legs I have :p







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rose Joy Wells
Since: Jun-2014 Vip  
pushpin 338 - 100 Reviews


I was thinking about doing lamb chops myself. 


I usually do some type of balsamic vinaigrette for my grilled lamb or this....


http://leitesculinaria.com/75949/recipes-greek-marinade.html


It's my go to for pretty much everything when I grill. 











Phto
tophat PanDan
Since: Nov-2015
pushpin 22


c1Chicken looks amazing! A nice cold beer and call it a day







tophat Italianstallion916
Since: Oct-2014
pushpin 267 - 53 Reviews


Lamb using pecan and oak as the smoke 


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rose Marialove3300
Since: Apr-2016
pushpin 166 - 7 Reviews


Let me bring the sides next time 🤗


Fun fact


i actually have a degree in culinary arts and a minor in business 🙃🙃







Squifffffy
tophat Squiggy
Since: Feb-2015
pushpin 3008


Fun fact


i actually have a degree in culinary arts and a minor in business 🙃🙃

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so which do u use the most for cookin?







Felixbag
tophat peckerotis
Since: Jul-2016
pushpin 749 - 3 Reviews


Nothing beats a trussed whole chicken slow cooked on a Weber rotissiere. Rub it down with garlic infused olive oil and a little of Pappy's seasoning and go to heaven. Did two of them last week.







Tiger 06
tophat EmperorJNorton
Since: Apr-2017
pushpin 307 - 5 Reviews


I hate to be pedantic, but that's grilling, not BBQ.

/BBQ = low/slow over wood smoke







Citylyts 2
tophat citylyts
Since: Jul-2014 Vip  
pushpin 887 - 28 Reviews


It is also national BBQ month.







tophat thaikhan
Since: Jul-2014
pushpin 408 - 13 Reviews


I'm in love







Miti
rose Anya Blush
Since: Sep-2016
pushpin 18 - 3 Reviews


Mmmmm yummy. Ive been doing it any chance I get!







tophat acguy
Since: Feb-2015
pushpin 82 - 5 Reviews


I can't see his set up but if his fire is offset, it's close enough to BBQ. But who cares; looks good.


I love to BBQ. I used to help some youth groups run a booth at some of the local festivals including the Salinas air show. I still do a lot of fundraisers. Bback ribs rubbed with mustard and a custom rub slow cooked for 3 to 4 hours or a tritip in a custom marinade for a few days and slow cooked in a WSM. I pull it when it's rare and do a quick reverse sear on it. I do pork butt for a 12 hour cook, pulled, and then soaked in the juice with a bit of sauce. In Sept. I'll be slow cooking around 80lbs of prime rib. Damn it's good!







tophat Italianstallion916
Since: Oct-2014
pushpin 267 - 53 Reviews


Indirect setup with a water and drop pan. 


Lamb was dry rubbed for 24 hours, coated in olive oil and seared before moving to a slow sensual smoke for several hours.


core of the lamb was rare/medium rare, with varying degrees to medium well (for the kids).


lamb is such a lovely meat to slow cook, takes injection and rubs well and picks up just enough smoke to not over power the creamy favors of the meat.


memorial day is brisket day. Looking at doing a 12 lb bad boy for the neighborhood on the offset smoker. Might have a rack of ribs and some chicken on the Webber for lunch :)


brisket ER will be a 16-18 hour smoke starting the prior evening with a 3 day dry brine :))))







tophat acguy
Since: Feb-2015
pushpin 82 - 5 Reviews


I've never done lamb. Do you use a roast? Seems like a leg would be tough to cook even. Lamb has a strong taste. Does the smoke add too much? I'll have to give it a try. Rub is probably a heavy garlic/rosemary kind of thing?


I've got a couple of big cooks coming up. Next will be tritip and chicken breast. Tritip goes into a homemade marinade for a couple days then slow cooked for about an hour and a half. Chicken is standard grill and sauce. It's another fundraiser which I do a lot of. I cook whatever they think they can get the biggest turnout with. I've got a couple new thermometers I'm anxious to try.







tophat Italianstallion916
Since: Oct-2014
pushpin 267 - 53 Reviews


Lamb has a powerful flavor, slightly game but with a cream finish due to the high fat content of the meat.


olive oil, salt, pepper, garlic and rosemary are my prime components. Lavender also has a nice combo.


for smoke, I am a major fan of oak with red meat, but pecan, apple wood and cherry also add great flavors.


You can braise a lamb with the same rubs and lots of a very strong red wine. 









tophat Lickthejar
Since: May-2016
pushpin 16 - 1 Review


Central coast bbq. Herb crusted whole prime ribeyes cooked over red oak.


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tophat acguy
Since: Feb-2015
pushpin 82 - 5 Reviews


Looks tasty! I'm doing about 80lbs of prime in Sept, but I'll put them on my WSM. I like the taste better slow and smoke. Besides, I'll have so much and the smoker tends to need less attention.