Foo - White men can't bbq

We were having our end of the year cookout at school. Several of the younger coaches took charge of the cooking. I sat and watched silently as they threw the burgers and brats on the fire before the lighter fluid had half a chance to burn off. Then they didn't have any onions. I had to go get some. Then they put bbq sauce on the burgers.
Damn rookies. No wonder people drink so much beer. Kills the taste of the food.

Racist fish. Jeeze!

BBQ-ing takes years of experience, it can't be learned from a book. I made plenty of mistakes before becoming the greatest BBQ King in all the land.

Brats and burgers?? LOL I thought you said somthing a bout bbq!

Brats and burgers?? LOL I thought you said somthing a bout bbq!

Excellent point.

Got that right...

http://i149.photobucket.com/albums/s65/StupidlyBrave/Canooooz/Juniata2008/100_4509.jpg

Oh, I beg to differ...

http://lh6.ggpht.com/_RX2uz5fR3dA/Sh8xoMYeRVI/AAAAAAAAIfA/7l_9Z_33WKQ/s640/P1010428.JPG

http://lh6.ggpht.com/_RX2uz5fR3dA/Sh8w8dVJ3JI/AAAAAAAAIe4/DO_An-JnbpY/s640/P1010435.JPG

One Bacon Explosion - Outer bacon wrap packed with ground sausage, cooked bacon, and BBQ sauce, smoked for ~3hrs at 225F in the smoker, fired with hickory wood...

Young Yankees can't even grill

fixed it for you.

Oh, I beg to differ...

http://lh6.ggpht.com/_RX2uz5fR3dA/Sh8xoMYeRVI/AAAAAAAAIfA/7l_9Z_33WKQ/s640/P1010428.JPG

http://lh6.ggpht.com/_RX2uz5fR3dA/Sh8w8dVJ3JI/AAAAAAAAIe4/DO_An-JnbpY/s640/P1010435.JPG

One Bacon Explosion - Outer bacon wrap packed with ground sausage, cooked bacon, and BBQ sauce, smoked for ~3hrs at 225F in the smoker, fired with hickory wood...

That doesn't look very healthy !! Though I think my wife wouldn't have any trouble with it. Bacon is her weakness.

Brats and burgers is NOT BBQ.

I BBQ'd a TriTip (the dry rub was my own concoction) today for my wife's birthday. I started it at 6am. The smoker was kept at a nice constant 210 degrees for 10 hours. By that time the internal temp of the meat had come up to, and past the 190 degree plateau. At that point it was done and needed to be wrapped in foil and allowed to rest for an hour so it wouldn't dry out.

Pulled it and served on soft rolls with pickles and red onion. Sauce is optional.

Pork shoulders (what I usually make) and beef brisket also do exceptionally well cooked like this. But she wanted TriTip, and it was her birthday.

Now that's BBQ.

Churrasco FTW (No one bbq's like Brazilians, IMHO)
http://s3.amazonaws.com/rede_prod/assets/0047/6880/churrasco8_thumb.jpg

Brats and burgers is NOT BBQ.

I BBQ'd a TriTip (the dry rub was my own concoction) today for my wife's birthday. I started it at 6am. The smoker was kept at a nice constant 210 degrees for 10 hours. By that time the internal temp of the meat had come up to, and past the 190 degree plateau. At that point it was done and needed to be wrapped in foil and allowed to rest for an hour so it wouldn't dry out.

Pulled it and served on soft rolls with pickles and red onion. Sauce is optional.

Pork shoulders (what I usually make) and beef brisket also do exceptionally well cooked like this. But she wanted TriTip, and it was her birthday.

Now that's BBQ.

So you're saying you're not white? or not a man? :innocent:

So you're saying you're not white? or not a man? :innocent:

Actually, I'm a Jew :roflmao2:

Brats and burgers?? LOL I thought you said somthing a bout bbq!

Yes, that further backs my statement. If they couldn't cook burgers and weenies, how could they take on ribs or chicken or a nice pork butt, etc.

The ignorant *******s.

Yes, that further backs my statement. If they couldn't cook burgers and weenies, how could they take on ribs or chicken or a nice pork butt, etc.

The ignorant *******s.

Hey, I'm just kidding. :)

Actually, I'm a Jew :roflmao2:

<tactfully refrains from further comment>

Churrasco FTW (No one bbq's like Brazilians, IMHO)
http://s3.amazonaws.com/rede_prod/assets/0047/6880/churrasco8_thumb.jpg

Try to catch the Anthony Bourdain show on Uruguay. I ate at the very same place where they have all
that delicious mean on the grill. AMAZING stuff! Argentina/Uruguay are BIG on their beef!

Uh-K - have to take a little control here, as yes - I can bbq - and yes I prefer a nice slow schmoking charcoal/wood fire to schmoke the stuff (if I intend on a long term smoking I guess). AND even better - I can light that fire sans extraneous lighter fluid etc that tends to taint the coals, the food.

And I dearly miss my cookers that are in storage. <sniff> Yeah I have a gen-air grill to do a quick job, but it's just not the same :(

Here are some pictures from some BBQ's I've done
http://i177.photobucket.com/albums/w210/DanteBpb/GettingStarted.jpg
Getting started cooking 9 turkeys for Thanksgiving.

http://i177.photobucket.com/albums/w210/DanteBpb/LookingGood2.jpg
The birds almost done.

http://i177.photobucket.com/albums/w210/DanteBpb/LungRide006.jpg
Tri-tip and chicken for 75 after a ride.

dang...i need to come that way for T-day!!!! :)

My wife gets me ribs from Omaha Steaks. Does that count?

dang...i need to come that way for T-day!!!! :)

Anytime Wolfie! I started with mesquite, then as I put the birds on I threw half a bucket of oakwood chunks on that had been soaked overnight in Cabernet Sauvignon. When I turned them I threw the other half on and near the end a little garlic salt and pepper.

sounds delicious!!! :)

sounds delicious!!! :)

You talking about the BBQ or me?:innocent:

guess i better be talkin' 'bout the bbq, eh? ;)

guess i better be talkin' 'bout the bbq, eh? ;)

I better quit while I'm ahead. I need to get back to work, what are you doing up sooooo late?

You talking about the BBQ or me?:innocent:


I guess I had better quit while I'm ahead

Too late, amigo.

I better quit while I'm ahead. I need to get back to work, what are you doing up sooooo late?

:lol: why am i up so late....ummm, waiting on Airwick to get home and call me...

:lol: why am i up so late....ummm, waiting on Airwick to get home and call me...

I just love good banter! :lol: Good night.

Oh, I beg to differ...


One Bacon Explosion - Outer bacon wrap packed with ground sausage, cooked bacon, and BBQ sauce, smoked for ~3hrs at 225F in the smoker, fired with hickory wood...

no wonder you got so fat.

The birds and the sausage roll make my mouth water.

Back on the topic. I've seen people throw their trash in the fire while food is cooking. Nice to grill over a burning cig pack or syrofoam plate or melting beer cans. I once went to a weenie roast where the fire was made with painted scrap lumber.
I think Ralph Nader needs to get involved with this.

Back on the topic. I've seen people throw their trash in the fire while food is cooking. Nice to grill over a burning cig pack or styrofoam plate or melting beer cans. I once went to a weenie roast where the fire was made with painted scrap lumber.
I think Ralph Nader needs to get involved with this.

That's insane!
Why not toss some creosote-soaked railroad ties into the smoker for that extra special something? :rolleyes:

I just toss some chicken into the crockpot, puree it, and feed it to the baby. :)

Uh-K - have to take a little control here, as yes - I can bbq - and yes I prefer a nice slow schmoking charcoal/wood fire to schmoke the stuff (if I intend on a long term smoking I guess). AND even better - I can light that fire sans extraneous lighter fluid etc that tends to taint the coals, the food.

And I dearly miss my cookers that are in storage. <sniff> Yeah I have a gen-air grill to do a quick job, but it's just not the same :(

Tude, will you marry me? None of my many ex-wives could bbq or cook or satisfy my lust for couches.

Couch

Brats and burgers is NOT BBQ.

I BBQ'd a TriTip (the dry rub was my own concoction) today for my wife's birthday. I started it at 6am. The smoker was kept at a nice constant 210 degrees for 10 hours. By that time the internal temp of the meat had come up to, and past the 190 degree plateau. At that point it was done and needed to be wrapped in foil and allowed to rest for an hour so it wouldn't dry out.

Pulled it and served on soft rolls with pickles and red onion. Sauce is optional.

Pork shoulders (what I usually make) and beef brisket also do exceptionally well cooked like this. But she wanted TriTip, and it was her birthday.

Now that's BBQ.

Pulled pork...awwwwwww yeah... (http://www.youtube.com/watch?v=OG_6CopW9GQ)

Yep +1 for Brazilians. Churrasco or Churrascarias will destroy you. Bourdain was in SP once and did a decent job showing it.

I lived in Brazil for quite some time and it almost destroyed me. Picanha owns.

Back to OP. It's hard to interject with other people controlling BBQs. This is how wars start.

http://images.teamsugar.com/files/users/1/15259/22_2007/IMG_2554.preview.JPG

Malpag3 said, "Back to OP. It's hard to interject with other people controlling BBQs. This is how wars start."

Thank you for understanding. Cookouts are by nature a festive occasion and you don't want to be a wet rag by pointing out some of these behaviors.
Sometimes I just fill up on potato salad.

Brats and burgers?? LOL I thought you said somthing a bout bbq!

In some parts of the world, BBQ is something you eat. In other parts, BBQ is something you do.

Yep +1 for Brazilians. Churrasco or Churrascarias will destroy you. Bourdain was in SP once and did a decent job showing it.

I lived in Brazil for quite some time and it almost destroyed me. Picanha owns.

Back to OP. It's hard to interject with other people controlling BBQs. This is how wars start.

http://images.teamsugar.com/files/users/1/15259/22_2007/IMG_2554.preview.JPG

Me too.....

and I can make bbq (and churrasco) as well as just about any restaurant can.

Me too.....

and I can make bbq (and churrasco) as well as just about any restaurant can.

Mmmm have me over! I haven't found a butcher that can order the cut code for picanha yet.

Did you build a churrasco or do you just use a regular bbq? I need your secrets!! I would give anything to be able to walk over to my favorite churassco and pay less than $10 for a great steak dinner for two like I used to.


Malpag3 said, "Back to OP. It's hard to interject with other people controlling BBQs. This is how wars start."

Thank you for understanding. Cookouts are by nature a festive occasion and you don't want to be a wet rag by pointing out some of these behaviors.
Sometimes I just fill up on potato salad.

Also, commenting on someones fire build usually provokes the same outrage. I usually find that people who say "Oh I was in Boyscouts, and I can build the best fire" are wrong. It's usually the quiet humble folks who do the best jobs at various things.

Mmmm have me over! I haven't found a butcher that can order the cut code for picanha yet.

Did you build a churrasco or do you just use a regular bbq? I need your secrets!! I would give anything to be able to walk over to my favorite churassco and pay less than $10 for a great steak dinner for two like I used to.

.

Cook over a hot charcoal fire, use alot of coarse sea salt on both sides just before you grill (I get this from Brazil or Portugal) and only flip the meat once or twice. You should burn the fat. Thats where the flavor is.

Picanha is rumpsteak with a different cut. We use the cut called "Acem" in Portuguese (chuck roast). What you get at Sam's club works well. Get it well marbled and cut the roasts into 1" thick steaks That cut has alot of flavor and if you cook it hot and fast it will be tender. Dark brown outside and just a little bloody inside (rare or med rare). Let it rest for 5 minutes on the cutting board covered in aluminum foil before serving.

Most of the expensive cuts in US beef have much less flavor. The cows in Brazil do alot more walking around thant the cattle in the US and their diet in different. They are also "Brahma" and not the same breed we have here all that equals more flavor.

My wife is Brazilian. She makes the beans, rice and salads, Ill cook chicken legs/thighs, pork steaks, beef and fresh sausages.
My wife says our meat is better than Master Grill or Fogo de Chao in Sao Paulo. You cant beat the 20+ salads and the deserts those places have though....Im hungry

Cook over a hot charcoal fire, use alot of coarse sea salt on both sides just before you grill (I get this from Brazil or Portugal) and only flip the meat once or twice. You should burn the fat. Thats where the flavor is.

Picanha is rumpsteak with a different cut. We use the cut call "Acem" in Portuguese (chuck roast). What you get at Sam's club works well. Get it well marbled and cut the roasts into 1" thick steaks That cut has alot of flavor and if you cook it hot and fast it will be tender. Dark browm outside and just a little bloody inside (rare or med rare). Let it rest for 5 minutes on the cutting board covered in aluminum foil before serving.

Most of the expensive cuts in US beef have much less flavor. The cows in Brazil do alot more walking around thant the cattle in the US and their diet in different. They are also "Brahma" and not the same breed we have here all that equals more flavor.

My wife is Brazilian. She makes the beans, rice and salads, Ill cook chicken legs/thighs, pork steaks, beef and fresh sausages.
My wife says our meat is better than Master Grill or Fogo de Chao in Sao Paulo. You cant beat the 20+ salads and the deserts those places have though....Im hungry


Word. I actually found a USDA butchers code for apparently the closest cut you can get picanha, but I will give it a shot. I'm having a moving party BBQ soon that I wanted to try a churassco at so I might be shooting you some more PMs.

Obrigado demais cara.

tou com fome tambem!

http://farm4.static.flickr.com/3077/3138917124_27f80343cf_b.jpg

http://farm4.static.flickr.com/3077/3138917124_27f80343cf_b.jpg

Nossa senhora! Stop, you're making me drool on my keyboard!!!

Word. I actually found a USDA butchers code for apparently the closest cut you can get picanha, but I will give it a shot. I'm having a moving party BBQ soon that I wanted to try a churassco at so I might be shooting you some more PMs.

Obrigado demais cara.

tou com fome tambem!

Glad I could help.