Thread: SKkin's BBQ Follies

Fired up the Q today. Actually started last night with a dry rub on some beef short ribs and left them overnight in the fridge.

fired up the Q at about 7:30am and then placed the ribs on a bed of onion in a tray it catch the fat/oil. 200f for next 3/4 hours.

Then spritzed the ribs each hour with beef stock to stop them drying out.
Until the beef probed like butter (approx 4:15 or around 8,5 hours later)
they also shrink a bit and I accidentally cut on bone away when I was removing the membrane last night.

I then placed the ribs into a small Eski to rest about an hour while I cooked the sides & gravy.

chips, carrot purée and gravy.

They may not win any BBQ awards, but they sure tasted good!

Originally Posted by TheRealKW

I haven't done asparagus on a grill before

Fuck asparagus is built to be grilled. Those are nice cuts. Clearly you live in a rich spot in Maylasia.

I just placed my Amazon fresh order. It will be delivered after 3pm

Originally Posted by bsnub

Fuck asparagus is built to be grilled. Those are nice cuts. Clearly you live in a rich spot in Maylasia.

Imported from Thailand...

Today ends in y, so I decided to fire up the Q.

Hot n Fast today.

Don't forget to hydrate!

Very nice! Where is your corn from?

Supermarket. Other than that, not sure. It tasted really good. The kebabs are beef and lamb. the lamb was more expensive than the beef!

Originally Posted by bsnub

Very nice! Where is your corn from?

Tell you one thing Snubs no corn in Asia is close to good American fresh sweet corn. The first time my wife tried it she had her mind blown. We had to keep it around then. She would boil it up and just snack on it as Thai's do here. But to cook it on the barbecue with some butter salt and pepper while keeping it in the husk took her to a new corn level..

^ that’s true, it this is close the best corn I’ve had in Asia. I like to dehusk prior the bbq cos I like the char

Originally Posted by aging one

Tell you one thing Snubs no corn in Asia is close to good American fresh sweet corn.

I am not surprised, and I have been eating a lot of it as it is in season, as are cherries, peaches and plumbs. We have some amazing local produce here in Washington and I always look forward to the local fruit and especially Walla Walla sweets, the best onions I have ever tasted.

Originally Posted by TheRealKW

I like to dehusk prior the bbq cos I like the char

I like to peel back the husks and remove all the silk. Then I fold the husks back over the corn, that way you get some char but not too much. As AO has said, American sweet corn is succulent and juicy and too much char takes away that flavor.

The chicken thighs may be to black for many, and they are not very photogenic, but I love to bbq them that way. The skin is so good, crunchy and black. Anyway, that is how I like my corn done with the husks partially protecting the corn kernels.

that looks good!

Damn some of you guys eat good. I had peanut butter again.

A man cannot live on peanut butter alone!

I don't even know what a "tomahawk" is, but it sure as hell looks more mouth watering than my peanut butter sandwich.

Originally Posted by bsnub

I am not surprised, and I have been eating a lot of it as it is in season, as are cherries, peaches and plumbs. We have some amazing local produce here in Washington and I always look forward to the local fruit and especially Walla Walla sweets, the best onions I have ever tasted.



I like to peel back the husks and remove all the silk. Then I fold the husks back over the corn, that way you get some char but not too much. As AO has said, American sweet corn is succulent and juicy and too much char takes away that flavor.

Enjoy bsnub. The only thing I miss about the USA is food. The sweet corn is so delicious and fresh cherries and peaches. People in Thailand will never know what a peach ripened on the tree taste like. And beef, I think the reason US beef is so delicious is because the cattle are fattened on corn. Thai beef is like chewing a piece of boot leather, then you just swallow whole.

Originally Posted by tunk

The sweet corn is so delicious and fresh cherries and peaches.

I am eating some fresh cherries right now. Got to get them while I can, cherry season is almost over here.

Originally Posted by tunk

US beef is so delicious is because the cattle are fattened on corn.

Corn feed beef is more consistent in taste, but grass fed tends to have more complexities and variation. But there’s no comparison with Thai beef which is only fit for boot leather.

[QUOTE=tunk;4285492]I don't even know what a "tomahawk" is, but it sure as hell looks more mouth watering than my peanut butter sandwich.[/QUOTE]

The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb.

Today is a day that ends in the letter y, so BBQ it is. The kids wanted plain pasta, so I broke out an inch thick T-bone. This will be done hot and fast, no smoking a T-bone. I probably could have reverse seared it, but decided not to cos it was getting late and I wanted to eat before the rugby started.

seasoned it and let it come up to room temp. prepared some asparagus, corn, an pumpkin puree and some sweet potato chips.

I didnt realise just how big it was until I tried to plate the monster!

And the money shot.

It was very nice. Enjoyed with a few IPAs to wash it down and an Aussie victory and all is good at Chez Willy.

Australian brisket at about 3.5kg, dry brined with salt and pepper for 36 hours. Cooked at 110°C on a kettle with oak for about 6 hours and then wrapped in butchers paper and into the oven at 175°C for a couple of hours. Let it rest in the oven at as low as the oven will run for 4 or so hours. Turned out not too bad, maybe a tad too salty.

I prefer the beef ribs I did a few days ago. I might have another go with the ribs next week.

That’s a great looking bark you have there.

Dropped me a fat set of pork ribs with whiskey pepper marinade and a 200 day aged T bone steak. In the aluminum is olive oil drizzled summer squash. Enjoyed a North Coast Brewing Ale while Q'ing

Originally Posted by JPPR2

Dropped me a fat set of pork ribs with whiskey pepper marinade and a 200 day aged T bone steak. In the aluminum is olive oil drizzled summer squash. Enjoyed a North Coast Brewing Ale while Q'ing

That's the life.

I brought some meats to a friends place the other day and fired up his Q, a gasser, but it did the job.

went down nicely with a few gins infused with pepper and rosemary, or pepper and burnt cinnamon (yes, my mate did pour very hefty sized gins).

Finally finished with some pork belly burnt ends for a snack.