The BBQing, Grillin, Smoking Mega Thread

[Edmond]

Smoke em for a few hours and prolly serve with salad/potato salad and maybe corn on the cob.

Oh yes'surr... Da Rib King be in da house! *burp*









Melt-off-da-bone-alisherous.



Did Old Vagina say something about posting ones she made after mine for some bizarre reason?


If she does, please, please, please, as many posters as possible, please post that hers are simply, supremely superior in every and any way possible, so she can feel an inch taller and actually sleep tonight 5555

[armstrong]

I'm on the edge of my seat.

[aging one]

I'm on the edge of my seat.

Don't be Po, just let your love flow. My intent was to see what triggered Ed Gohook would respond with.

If she does, please, please, please, as many posters as possible, please post that hers are simply, supremely superior in every and any way possible, so she can feel an inch taller and actually sleep tonight 5555

Yup all in a tizzy.

[DrWilly]

Gotta be honest, they look a bit dry today.

[Edmond]

I'm on the edge of my seat.

Was a bit of a wet-sock in the end, wasn't it.

A wet sock and a window into the mind of an old man driven crazy.


2 ribs from the kilo to go, and the only question is if they'll get to see sunrise. E, E + E all in food comas. Fiddy Fiddy, I rex.

[Molle]

Melt-off-da-bone-alisherous.

Did you wash them down with a cup of herbal tea?

[Joe 90]

Edtard hoovered the meat of the bone like a soi 6 LB on the bones of its arse.

[aging one]

When you cook for your meal to be photographed rather than eaten it often turns out dry and stringy as is the case here. Way way over cooked. But one hell of a job on getting your corn to pose so nicely with your very well done ribs.

[Edmond]

2 ribs from the kilo to go, and the only question is if they'll get to see sunrise.

Not a chance.

Did you wash them down with a cup of herbal tea?

We drink delicious herbal every evening, so yes.

[DrWilly]

When you cook for your meal to be photographed rather than eaten it often turns out dry and stringy as is the case here. Way way over cooked. But one hell of a job on getting your corn to pose so nicely with your very well done ribs.

looking closer it appears he dried out the outside of the ribs, which suggests the heat was too high or he didn’t spritz.

[DrWilly]

Sunday evening BBQ last night.

Start with lighting the coals.

while the coals are heating, wrap some spuds and add a rub to these bad boys.

Spuds in. And then hydrate.

After an hour or so, burn the steaks each side for around 5 mins each.

Then rest them 10 minutes.

Serve with veggies, chimichurri sauce and mustard.

[Stumpy]

Well Dayyyuuuum DW. Them be some fine looking T Bones. I plan on a beef refill on my way out of BKK. This time will be a a slab of Beef Tenderloin.

I am hungry.

[DrWilly]

I had gone into the shop looking for a couple of tomahawks. They did but they were a little on the small & lean side. Saw those T bones and couldn’t go past those.

[DrWilly]

I love the anticipation of firing up the braai in the afternoon and having a quick beer while the coals get hot.



Some marinated ribs and a fish I have not tried before, snoek. It’s a popular South African fish and the recipe calls for butter, apricot jam, paprika, orange or lime and salt and pepper. Which sounded strange but made for a thick basting for the fish and the sweet and smoky taste went well with the oily fish taste.






The snoek fish was very bony, so we ended up eating it on a spare plate. The bones were long and easy to find, but you just had to be carefully. It tasted alright.

[Stumpy]

Few Italian spicey Hot links off the grill for lunch. Life is good.

[Edmond]

6 hours later.







The masala meat marinade done with a lot of lime juice and oil.

Superb.

[Stumpy]

Pork Tenderloin lunch



First up was a homemade onion and mushroom gravy.




Tater and Broccoli on the grill



Marinated Pork Tenderloin



Lunch watching UCLA play AZ in college hoops. March Madness is coming

Keep in mind before anyone says Geeeeezzzuuus thats a lot.... only half is really for lunch, the rest is for tomorrow.

[DrWilly]

Jeeeeezus, that’s a lot!

[Stumpy]

Jeeeeezus, that’s a lot!

I know. I halved it for lunch tomorrow. Man was it good.

[DrWilly]

Slow cooking a rack of beef short ribs. will take around 6-8 hours.

[DrWilly]

There’s a lotta fat on these guys. Will need to render most of that down. Got a baking tray underneath to catch the mess.

[helge]

First up was a homemade onion and mushroom gravy.

Yeah, Baby

[DrWilly]

[bsnub]

Looks good! What is the origin of most of the beef you are eating in Africa?

[helge]

It's frpm...goats ?