ParaGod
Semper Fi
Okay all. It is about time to bust out the old cue. As for me I never stop barbecuing. I do it year round. So what I thought is for those that want to. Is to post some great bbq recipes. I will post one first.
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BBQ Recipes
- Thread starter ParaGod
- Start date
ParaGod
Semper Fi
Grilled Prawns
12 large Prawns
4 sturdy Rosemary branches(fresh)
Olive Oil
4 cloves Garlic minced
1 tbsp Sea Salt
direct heat
Okay first thing is to devein the prawns and place the prawns in water and ice. nest take the 4 Rosemary branches and wash and sharpen one end, you will be using these as skewers. Next mince the garlic and add the Olive oil to the garlic in a small bowl. When the grill is ready, I prefer charcoal and not gas so I take the coals after they become white all over and spread them out evenly on bottom. Next use a oiled grilling sheet usually something that is perferated and then you oil the griiling sheet with peanut oil, due to the oils high heat tolerance. next skewer the prawns onto the rosemary skewers, next apply oil/garlic with a brush to the prawns, sprinkle with salt. Place prawns onto grill and grill with top off of bbq. The prawns will cook quickly so do not leave the grill. This is a good place to smoke a nice cigar and watch the cooking. The prawns will be done when they turn pink. When done all you do is place the prawns still skewered onto each plate. Enjoy
12 large Prawns
4 sturdy Rosemary branches(fresh)
Olive Oil
4 cloves Garlic minced
1 tbsp Sea Salt
direct heat
Okay first thing is to devein the prawns and place the prawns in water and ice. nest take the 4 Rosemary branches and wash and sharpen one end, you will be using these as skewers. Next mince the garlic and add the Olive oil to the garlic in a small bowl. When the grill is ready, I prefer charcoal and not gas so I take the coals after they become white all over and spread them out evenly on bottom. Next use a oiled grilling sheet usually something that is perferated and then you oil the griiling sheet with peanut oil, due to the oils high heat tolerance. next skewer the prawns onto the rosemary skewers, next apply oil/garlic with a brush to the prawns, sprinkle with salt. Place prawns onto grill and grill with top off of bbq. The prawns will cook quickly so do not leave the grill. This is a good place to smoke a nice cigar and watch the cooking. The prawns will be done when they turn pink. When done all you do is place the prawns still skewered onto each plate. Enjoy
ParaGod
Semper Fi
Grilled Vegetables:
3-4 green/yellow zucchini's
1 eggplant
Balsamic vinegar
peanut oil
onion powder
garlic powder.
direct heat
Okay to make this you need to slice the veggie's lengthwise about 1/4" thick. Then place veggie's in a large bowl, add to taste Balsamic vinegar and peanut oil, about enough to coat the veggies(remember that eggplant will soak up alot of the oil and vinegar) next add onion/garlic powder to taste. Sometimes I add other herbs, you just do what you want. next place a grilling sheet on the grill and place veggie's on the "greased" sheet. Use peanut oil again here. next cover grill and check the veggie's periodically, the veggie's will take about 15 to 20 minutes and flip the veggies only once. Thats it
you can substitute almost any veggie in this dish. I also like to use bell peppers
3-4 green/yellow zucchini's
1 eggplant
Balsamic vinegar
peanut oil
onion powder
garlic powder.
direct heat
Okay to make this you need to slice the veggie's lengthwise about 1/4" thick. Then place veggie's in a large bowl, add to taste Balsamic vinegar and peanut oil, about enough to coat the veggies(remember that eggplant will soak up alot of the oil and vinegar) next add onion/garlic powder to taste. Sometimes I add other herbs, you just do what you want. next place a grilling sheet on the grill and place veggie's on the "greased" sheet. Use peanut oil again here. next cover grill and check the veggie's periodically, the veggie's will take about 15 to 20 minutes and flip the veggies only once. Thats it
you can substitute almost any veggie in this dish. I also like to use bell peppers
Allofus123
Here ducky, ducky, ducky!
- Joined
- Aug 25, 2001
- Messages
- 3,869
I should be able to add one or two for you but ...... No Texan could continue this conversation without first making sure we differentiate between BBQ'ing and Grilling. :sneaky: 
Grilling is done over a direct heat source. The heat source is usually above 250 degree's but everyone has their own grilling preferences. Do not ever call grilling BBQ!
BBQ'ing is done with an indirect heat source and is usually below 250 degree's. I personally try to maintain 210 - 220 when BBQ'ing. True BBQ is cooked using wood. Charcoal is cheating but gives one better control without having to constantly stand over the Pit to maintain the low tempertures which is crucial. I use a mixture of Charcoal and wood. We shoot people then hang them for using gas grills in Texas.
Saying "Let's go fire up the grill" can also get yourself planted on the back 40 here. Never, and I mean never refer to it as a grill. Its called a Pit. In Texas, when you say "Let's go fire up the Pit", whoever is within hearing distance automatically goes to the store and buys a 12 pak. :0 
I'll post up a few this weekend. :thumbs:
Grilling is done over a direct heat source. The heat source is usually above 250 degree's but everyone has their own grilling preferences. Do not ever call grilling BBQ!
BBQ'ing is done with an indirect heat source and is usually below 250 degree's. I personally try to maintain 210 - 220 when BBQ'ing. True BBQ is cooked using wood. Charcoal is cheating but gives one better control without having to constantly stand over the Pit to maintain the low tempertures which is crucial. I use a mixture of Charcoal and wood. We shoot people then hang them for using gas grills in Texas.
Saying "Let's go fire up the grill" can also get yourself planted on the back 40 here. Never, and I mean never refer to it as a grill. Its called a Pit. In Texas, when you say "Let's go fire up the Pit", whoever is within hearing distance automatically goes to the store and buys a 12 pak. :0
I'll post up a few this weekend. :thumbs:
Allofus123
Here ducky, ducky, ducky!
- Joined
- Aug 25, 2001
- Messages
- 3,869
:0 :sign:
:sign:ParaGod
Semper Fi
I figured a Texan would say something. . Now Kenny, do you use a Weber or something you just make. I prefer a Weber kettle, I have a hard time finding good wood to cook with, so I end up using charcoal.
. Now Kenny, do you use a Weber or something you just make. I prefer a Weber kettle, I have a hard time finding good wood to cook with, so I end up using charcoal.
Allofus123
Here ducky, ducky, ducky!
- Joined
- Aug 25, 2001
- Messages
- 3,869
Don't spiders make Webers? :lookup:ParaGod said:
Haven't used a "kettle" cooker in many of years. Not enough room for all the fixins :thumbs:
ParaGod
Semper Fi
I want one of those. 
jgriddle
Crusty ole Fart Newbie
Damn Kenny,
You sure make me proud to be a TEXAN.
What a cooker.
Jerry
You sure make me proud to be a TEXAN.
What a cooker.
Jerry
stogieman
" Herf King "
Hey Jerry, i think that model is built right here in Sunny Orlando Florida...... :sign: :sign: :sign:
sibernation
New Member
- Joined
- Jun 2, 2002
- Messages
- 834
and they go out and buy a 12 pack...Texas has changed. When I was there if nothing less than a case was bought (although all of it may not have made it back from the store )
)
Allofus123
Here ducky, ducky, ducky!
- Joined
- Aug 25, 2001
- Messages
- 3,869
OK, I've been shirking my responsibilities :lookup: LOL!
Since ribs are probably one of the easiest and has so many ways to be cooked lets do a few slabs.
There are many ways to cook ribs. Here's a few fast "cheater's" way. :sneaky: (This is good for those that have a grill and not a smoker)
The day before, clean skin (membrane) off back of slab completly, season with your favorite rub place in large baggie and place in fridge overnight. Place seasoned slab onto a large piece of Heavy Duty Aluminum foil, fold edges to form a tent over slab and fold ends, and add 1/2-3/4 cup water, and fold ends to completely seal tent. Place on pit for 45 mins-1.5 hours, at a moderate medium hot temp. Check (very carefully since you are essentially boiling them and steam will be released) at 45 mins to see if bones are beginning to emerge from the meat, when this happens remove slab carefully, it might fall apart, and place carefully onto grill. Add sauce at this time if you are serving them wet. I prefer to not add sauce and serve it on the side. Close lid, reduce heat to low, and let cook an additional 20 mins or so.
You can also accomplish the same thing by using a broiling bag. Place the prepared ribs (as above) along with the water inside the broiling bag and place in the oven on a cooking sheet. I'd cook them at 250 - 275 for 3 hours or so and then place them on the grill for about .5 - 1 hour to add smoke flavor and firming up. Careful trying to get these on a grill as they will be falling off the bone.
For those able to cook with an indirect heat source:
Rub the ribs with a rib rub well the night before and wrap in cellophane and refrig overnight! Repeat rubbing the next day before cooking. Heat up the smoker to 200-225 degree's. Do not cook at a higher temperture. I repeat, do not cook at a higher temperture. Hopefully you know your pit well enough to be able to maintain a low temperture in it without constantly having to "check on it". One secret of BBQing is keeping the lid closed.
The type of wood (or wood chips) you use are a personal choice. I prefer Pecan wood for ribs but to each their own. (One thing that needs to be said is you can over power meat with a smoke flavor if not careful. This is usually learned thru trail and error. Wrapping a piece of meat with foil will allow you to continue to cook your meat without continueing to induce more smoke flavor.)
Place ribs on the pit bone side down and smoke for 2.5 to 3 hours. Remove ribs and wrap in cellophane than foil. To reduce your fears, the cellophane will not melt if you keep the temps under 225 like you're suppose to. No, I have not tested the temperture needed to melt the celephane so keep your temps under that 225. Return wrapped ribs to the pit for another 1 to 1.5 hours.
Now, if you prefer to serve your ribs wet (BBQ sauce on them) unwrap the ribs place them back on the pit and mop them good with the sauce of your choice. Only cook long enough for sauce to become slightly gooey. I prefer serving them dry (BBQ sauce on the side) and allow the end receipient the choice. Either way, this last step should only take 15 to 20 minutes and will firm up the ribs.
More to follow........ :thumbs:
Since ribs are probably one of the easiest and has so many ways to be cooked lets do a few slabs.
There are many ways to cook ribs. Here's a few fast "cheater's" way. :sneaky: (This is good for those that have a grill and not a smoker)
The day before, clean skin (membrane) off back of slab completly, season with your favorite rub place in large baggie and place in fridge overnight. Place seasoned slab onto a large piece of Heavy Duty Aluminum foil, fold edges to form a tent over slab and fold ends, and add 1/2-3/4 cup water, and fold ends to completely seal tent. Place on pit for 45 mins-1.5 hours, at a moderate medium hot temp. Check (very carefully since you are essentially boiling them and steam will be released) at 45 mins to see if bones are beginning to emerge from the meat, when this happens remove slab carefully, it might fall apart, and place carefully onto grill. Add sauce at this time if you are serving them wet. I prefer to not add sauce and serve it on the side. Close lid, reduce heat to low, and let cook an additional 20 mins or so.
You can also accomplish the same thing by using a broiling bag. Place the prepared ribs (as above) along with the water inside the broiling bag and place in the oven on a cooking sheet. I'd cook them at 250 - 275 for 3 hours or so and then place them on the grill for about .5 - 1 hour to add smoke flavor and firming up. Careful trying to get these on a grill as they will be falling off the bone.
For those able to cook with an indirect heat source:
Rub the ribs with a rib rub well the night before and wrap in cellophane and refrig overnight! Repeat rubbing the next day before cooking. Heat up the smoker to 200-225 degree's. Do not cook at a higher temperture. I repeat, do not cook at a higher temperture. Hopefully you know your pit well enough to be able to maintain a low temperture in it without constantly having to "check on it". One secret of BBQing is keeping the lid closed.
The type of wood (or wood chips) you use are a personal choice. I prefer Pecan wood for ribs but to each their own. (One thing that needs to be said is you can over power meat with a smoke flavor if not careful. This is usually learned thru trail and error. Wrapping a piece of meat with foil will allow you to continue to cook your meat without continueing to induce more smoke flavor.)Place ribs on the pit bone side down and smoke for 2.5 to 3 hours. Remove ribs and wrap in cellophane than foil. To reduce your fears, the cellophane will not melt if you keep the temps under 225 like you're suppose to.
No, I have not tested the temperture needed to melt the celephane so keep your temps under that 225. Return wrapped ribs to the pit for another 1 to 1.5 hours. Now, if you prefer to serve your ribs wet (BBQ sauce on them) unwrap the ribs place them back on the pit and mop them good with the sauce of your choice. Only cook long enough for sauce to become slightly gooey. I prefer serving them dry (BBQ sauce on the side) and allow the end receipient the choice. Either way, this last step should only take 15 to 20 minutes and will firm up the ribs.
More to follow........ :thumbs: