Describe your award winning barbecue

islstl

I use Stubbs marinade for the chicken or steak (depending on what I am cooking)

I use Sweet Baby Ray's barbecue sauce (the best in the world, hands down)

I use Bush's baked beans with onions or the homestyle, which is just as good

I just finished with some bacon wrapped shrimp on the grill (used the Stubbs chicken marinade on the shrimp actually) and it was ridiculously good.

Oh and I use a smoker.

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CajunlostinCali

My favorite que is that which does not involve a sauce, rather the wood used to cook it. I reside on the finer cut of meat which, with only mild seasoning has the best flavor once grilled. A light mustard rub on a cheaper cut of meat. I like ribs finished on the grill but never cooked on the grill. With exception to ribs and sometimes chicken, I believe sauce should be on the side if desired.

Bacon wrapped shrimp bout hits the spot every time. Good stuff.

red55

Grillin' ain't barbeque, amigo.

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"When you make the finding yourself - even if you're the last person on Earth to see the light - you'll never forget it." --Carl Sagan

OkieTiger_KATT

well, i want everyones award winnin grillin recipes! rubs, marinades, sauces.... bring em on.

the couple i have gotten from friends so far have been great.

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stevescookin

Okie, you should get a book called World Championship Barbecue by Paul Kirk...a trained chef from KC who wins world championships in the different categories. He's got hundreds of recipes for sauces, rubs, "slathers", and marinades. He describes his grilling and smoking techniques in detail.You can even subscribe to his newsletter called the "Bull Sheet"

http://www.amazon.com/Paul-Kirks-Cha...ion/1558322426

I think I posted a recipe for BBQ sauce on another thread...not sure but a real short version starts with a gallon of commercial sauce. just puree in a food processor 2 large onions and one bunch of celery and a lot of garlic to add to the sauce. Simmer it for about 3 or 4 hours with a golf ball sized cheesecloth sachet filled with 1/2 whole cloves and 1/2 mixed pickling spices...stirring a lot to pass the sauce through the cheese cloth. you have to add water from time to time to keep the consistency of the sauce however you like it as far as thickness /thinness goes.

you can make your owns sauce from ketchup, brown sugar, apple cider vinegar, mustard etc. but it's quicker and easier to start with some sauce already prepared.


Also, inject the meat with some sort of marinade or saline at least. The salt inside the meat keeps the water inside and prevents drying.

HatcherTiger

Here is my baby back rib recipe from my Weber cookbook, it NEVER misses:

Weber Grills and Accessories - Recipes

NOTE: When cooking ribs be sure to remove the membrane on the back side of of the rib. Get a knife under it and it should peel off pretty easy. This allows your seasoning / marinade / sauce to penetrate that side of the rib. Okay now I've made myself really hungry!

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LSUMASTERMIND

I will post pictures of my Fourth of July barbeque. CajunnCali, where you at son!

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OkieTiger_KATT

i have a duck thawing out in the fridge now that i will do on the rotissierie on my grill tomorrow. but for duck i do nothing but sprinkle it with tony's inside and out.

mmmmm....... simple and delish!

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SabanFan

I don't consider myself to be a great barbequer but I like what I got as a kid. Half a chicken, bone side down, thick pork chops or country ribs and/or a top sirloin steak cooked on an Old Smokey. Jack Miller's is brushed on the meat after it's off the pit. Potato salad and/or rice dressing with garlic bread heated on the pit make great sides. I also like the Bush's Homestyle beans.

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red55

I use various commercial rubs for slow-cooked barbeque brisket, ribs, or pork shoulder, with BBQ sauce on the table. But for grilling, . . . I just marinate chicken or steak-ka-bob for 60 minutes in italian dressing and grill 'em. Burgers just get a big shake of garlic salt and a shot or two of worcestershire. I might paint chicken and burgers with BBQ sauce right at the end.

I use a Texas cattleman's sauce for beef which has a peppery chipotle flavor that I like, but no artificial smoke flavor. It's harder and harder to find sauce without that crap in it. For chicken, I like that brown sugar sweet Memphis or Kansas City style sauce. For pork, I like the thin, vinegary Carolina sauce.

Tater salad, cole slaw, and sweet pickles with chicken or BBQ. But I like Shish-ka-bob on wild rice.

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"When you make the finding yourself - even if you're the last person on Earth to see the light - you'll never forget it." --Carl Sagan

MLUTiger

My pork rib recipe:
Cut the membrane off and throw on your dry rub. I usually use a mixture of brown sugar (go easy, though) , garlic powder, ground black pepper, etc. to taste after slathering the meat with yellow (or brown) mustard. Add whatever you like out of the spice cabinet, but try it before you put it on the meat.

For your fire, you don't want any direct flames. Some people like fruit wood, but I prefer pecan. I stay away from strong woods like oak and mesquite when grilling lighter meats. You want a nice bed of coals for your damp wood chips.

Now, I use the 2-2-1 method for baby backs. Cook them on the grill heated to between 225 - 275 (depends on your grill really) for two hours with lots of smoke. You should see the meat pull back away from the end of the bone about 1/4 inch. Wrap them in foil with water, applejuice, etc. and throw them back on the grill for two more hours. Then unwrap them and let them smoke for another hour. Keep in eye on them because you'll probably need to pull them off before the hour is up. Add bbq sauce during the last 15-20 minutes. The ribs are done when you can sink a toothpick into the meat like it's soft butter.

Keep lighter fluid far away from pork ribs. In fact, leave it at the store and use a chimney. Baby back ribs require nothing more than patience. A novice can come off as a grillmaster with a little patience. Have a seat outside, turn on the radio and have a six pack within arms reach. Throw the tennis ball to the dog, pull a cap over your eyes and nap, etc. Grilling is so zen, baby.

My pulled pork recipe:
Slather the meat in yellow (or brown) mustard. Coat in your choice of powdered seasonings, easy on the sugar. Fresh ground pepper always adds a great flavor, but remember that this is pork so don't over-do it. I almost always go with a bone-in Boston Butt Roast and turn if fatty side down at first. My rig is a vertical smoker so I can place a pan of water or apple juice under the roast, but above the flame. This eliminates the flame ups and helps to keep moisture in the smoker.

Smoke it for a long time. We're talking 6 hours minimum for a small roast at no hotter than 275 degrees. Near the end, you want to keep it moist with your choice of low sugar BBQ sauce, juice, etc. You can't smoke it too long. Unlike most cuts of meat, the longer you smoke a butt roast, the more tender it gets (I know this defies logic). It is literally impossible to screw this up. Even if you pull it off too soon, it just won't shred. You'll have to slice it and it's still heaven. If you have a remote thermometer, pull it off the fire when it hits 195 degrees. For the last hour I will flip it and turn the fatty side up.

I have dabbled with my own BBQ sauce a bit. I have yet to make it from scratch (tomatoes, vinegar, etc.) but one day I'll sit down a find what I'm looking for. Until then, I usually just buy a big bottle of Sweet Baby Ray's and doctor it with a little cayenne and vinegar. Also for moisture, I know people who have used beer with good results. A little beer can't hurt anything really.

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charlie_c0756

Grillin Steaks: Just a light touch of worsteshire, a sprinkle of garlic, salt and pepper. About 5 minutes on a medium-hot grill. Perfection if you have a great cut of meat: I prefer a 3/4" cut of ribeye, but a T-bone will do in a pinch. Combine that with a gigantic baked potato, and you have dinner.

red55

I also like a thin steak better than a 2" super-slab.

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"When you make the finding yourself - even if you're the last person on Earth to see the light - you'll never forget it." --Carl Sagan

Bengal B

I'm no grilling or barbecue whiz but I have come up with a great sauce for barbecue shrimp:

melt 2 sticks of butter in a large iron skillet with 2 cloves of crushed garlic
add a generous splash of Heinz 57 Steak sauce, some worcestershire sauce,
about a tablespoon of honey, and just a touch of Pic-A-Pepa sauce., aa little Tony Chacherie's and a little black pepper.

When the mixture is bubbling and the garlic is wilted add your jumbo shrimp still in the shell. Saute for a couple of minutes and then turn the shimp over. When the shrimp are a nice pinkish red peel and eat.

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