Thread: SKkin's BBQ Follies

Originally Posted by hallelujah

Do you yanks ever eat vegetables?

...answer: yes, we do. Take a brief look at my pasta threads...

Originally Posted by hallelujah

Do you yanks ever eat vegetables?

Potatoes and french fries are vegetables, you Limey fuck.

Catsup is a veggie too...

Originally Posted by SKkin

Catsup is a veggie too...

...I remember when it used to be a condiment...

Corn dogs, Hot sauce and Hash browns all contain veg

Well it came out well. The wife loved it all, eaten with no sauce a first. In fact these are her I phone photos if the quality is better.





I should have chosen the red bell for photographic purpose.

Looks really good AO...especially those ribs. I like mine with a little more bark on them.

edit: looks like plenty of veggies to me.

Originally Posted by tomcat

...answer: yes, we do. Take a brief look at my pasta threads...

You can't count tomatoes!

Scurvy must be fucking rife in the US of A, but I'd smash AO's work above all day long.

Originally Posted by SKkin

Looks really good AO..

I am sorry, have to disagree.

AO get back onnit.

Originally Posted by hallelujah

Would you say that this is down to tradition or poverty? Often, the best cuisines have evolved from necessity and have been some of the best around (Greek and especially southern Italian cooking are great examples of this in Europe...)

I think the answer would be both. Soul food for example is directly descended from slave cooking. But the real origin of BBQ in the US was to slow roast tough cuts of meat so poverty was definitely at its roots. This wiki is actually really well written and informative;

Barbecue in the United States - Wikipedia

Originally Posted by bsnub

I think the answer would be both. Soul food for example is directly descended from slave cooking. But the real origin of BBQ in the US was to slow roast tough cuts of meat so poverty was definitely at its roots.

Often the way that the best cuisines develop as I said earlier. Either way, I'm a fan of quality US food. I know it gets a lot of stick - and eating in the States can be very unhealthy - but it can be very very good in my experience.

On a related note, I was chatitng with my cousin a few hours ago in Texas and her husband had some meat on the grill next to the pool.

Food fucking porn, right there. Low and slow. As good as anything you'll find the world over.

Originally Posted by hallelujah

I'm a fan of quality US food.

That is the key word there. Quality. Lots of processed crap in the American food supply chain. People on the coasts eat healthier than those in the south and interior of the country. That said when I find a good local BBQ place it is like gold but it is not for daily consumption.

Originally Posted by hallelujah

good fucking porn, right there. Low and slow. As good as anything you'll find the world over.

Truer words have not been spoken.

Originally Posted by bsnub

That is the key word there. Quality. Lots of processed crap in the American food supply chain. People on the coasts eat healthier than those in the south and interior of the country. That said when I find a good local BBQ place it is like gold but it is not for daily consumption.



Truer words have not been spoken.

Not on a regional basis but that is similar to the UK with the reliance on microwave meals and shite. The meats, cheeses and fresh produce are top notch, but if you don't know how to cook, you don't know how to cook...

Originally Posted by hallelujah

Not on a regional basis but that is similar to the UK with the reliance on microwave meals and shite. The meats, cheeses and fresh produce are top notch, but if you don't know how to cook, you don't know how to cook...

Yep the trend its true on both sides of the Atlantic. Both countries are cooking a lot less in their households. Lots of takeout and frozen microwave meals as you mentioned. I am hoping that during this lockdown that people are taking the time to cook some fresh meals but sadly I fear many are not.

Originally Posted by SKkin

Regarding meatpackers, yes.

Originally Posted by tomcat

......

So awesome seeing you and SKkin back together. You guys make a great couple.

Originally Posted by Storekeeper

So awesome seeing you and SKkin back together. You guys make a great couple.

How nice to see you back.

Originally Posted by Storekeeper

You guys make a great couple.

Finally got a fairly nice weather day again so time for some outdoor cooking. Had half a boneless pork loin hanging around, so sliced it into some fairly thick chops...





Put some rub on them this morning and into a ziplock bag all day.



Took them out of fridge to warm to room temp and cleaned up some taters. Two sweet potatoes and one regular potato for the grandson.



Slapped em on the grill with the potatoes on the top rack with the little smoker device. Those little end pieces at front right of grill were chef's samplers while grilling.



Was going to take a pic of the whole platter of chops when done but I forgot. Here's my first chop on the plate with sweet tater(with required butter and brown sugar) and corn.



Three chops left for later.




I had another of the smaller chops after my first and I'm full as a tick. Damned tasty it was...

nice work- nothing better than grilling in spring.

^Yeah its always nice to get out after winter. This spring has been an adventure though. Warms up for a day or two then back to cold and rainy. Last week there was even a possibility of snow. Makes it hard to plan anything.

Looks good but i always avoid loin, not enough fat and gets dry easily

Originally Posted by SKkin

Last week there was even a possibility of snow. Makes it hard to plan anything.

In my old place, myself and the neighbour always did a BBQ toward the end January, come rain, snow or whatever. I always got a couple of cheap fatty burgers and left them to cremate just for the smell. We usually ate inside but it just used to crack us up knowing the smell of BBQ was drifting around and people thinking wtf.

Originally Posted by NamPikToot

Looks good but i always avoid loin, not enough fat and gets dry easily

They were very moist actually. Cooked them indirectly then reverse seared, temped at about 150 F after resting. Easier to do with a thicker cut of chop. I always dry out the thin ones.

Smoked a whole chicken and some potatoes today.



Out of the smoker.



On my plate.

Does the chicken end up rubbery?