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  1. #21
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    Quote Originally Posted by pwnz0r
    HAHAHHAHA THAT BQQ

    the left meat looks a lil burned
    ...not even close to being "burned up" when you smoke it slow if it's any good it will have a crust form on the outside. That pork shoulder on the left was made with a "dry rub" recipe I make that has more raw brown sugar in it to make sure I do get that crust...the skin cooks and makes that "cracklin" that aussieguy was talking about. Meat is really moist and tender on the inside and never dries out....


    ...here is my Pecan woodpile...but now about half gone!



    Galveston340

  2. #22
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    Quote Originally Posted by pwnz0r
    HAHAHHAHA THAT BQQ

    the left meat looks a lil burned
    Nonono, not burned at all. It's almost done

    Yeah I cook also, and these recipes are killer. Seriously on vent, give me some. 8)

  3. #23
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    Quote Originally Posted by galveston340
    Quote Originally Posted by someaussieguy
    PIZZA!!!!!

    have u got any 4 pizza m8???

    mmmm pizza


    Southwestern BBQ Grilled Pizza

    This is great way to use up any left over barbecued or grilled chicken. You can also use chopped left over smoked brisket....

    Ingredients:

    * 1 1/2 cups Monterey Jack cheese
    * 1 cup barbecued or grilled chicken{OR SMOKED BRISKET}
    * 1 cup mild salsa {HOTTER if you like!}
    * 1/4 cup chopped onions
    * ...some crushed garlic to taste
    * 1/3 cup poblano chile, roasted and thinly sliced
    * 48 ounces frozen pizza crust dough, thawed{DOUBLE for LARGER}
    * sour cream

    Preparation:
    Preheat grill. Divide dough in half and roll each half into 8 inch circles on a floured surface.{IF YOU LIKE DOUBLE THE RECIPE for LARGER PIZZAS} Carefully place crusts on hot grill and heat for about 1 to 2 minutes or until they begin to brown. Remove crusts from grill. Apply toppings, first starting with salsa then chicken or brisket, sliced poblano chiles, and finally finishing with cheese. Carefully return to grill. This is easier if you use a cookie sheet to carry the pizzas. Close lid and continue grilling for about 2 to 4 minutes or until bottom has browned and cheese is melted. Serve with a dollop of sour cream on top of each slice.

    I tried this one but made sure to NOT add the Pecan wood for smoke until I had returned the topped pizza to the pit. Not too much smoke as I wanted just a hint..

    Galveston340

    oh sweet man thanks i am totaly gunna make this next week when i get paid =)

  4. #24
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    Quote Originally Posted by Boozan
    Quote Originally Posted by pwnz0r
    HAHAHHAHA THAT BQQ

    the left meat looks a lil burned
    Nonono, not burned at all. It's almost done

    Yeah I cook also, and these recipes are killer. Seriously on vent, give me some. 8)
    ....Good eye Boozan! See the wire from my digital thermometer?...when it's done it's done.... is what I tell the "vultures" that always seem to show up when the see the smoke coming out of the stack or at night my pit light ON...LOL

    Galveston340

  5. #25
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    Quote Originally Posted by galveston340
    ....thought You guys would get a kick out of this "FPSCHEATS" style BBQ Pit...





    Galveston340
    Nice Grill! I like how they added the Muzzle Break on it as well, did you happen to get the price of it?... just curious.

  6. #26
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    Quote Originally Posted by galveston340
    ....thought You guys would get a kick out of this "FPSCHEATS" style BBQ Pit...



    ...but even though it looks good...I'll bet it can't cook like this...



    ....Pork shoulder and two pork loins...Aussieguy...look at that "cracklin" forming on that shoulder!!!

    Galveston340
    mmmmmmmmmmmmmmm pork =)

  7. #27
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    Quote Originally Posted by jcgross
    Quote Originally Posted by galveston340
    ....thought You guys would get a kick out of this "FPSCHEATS" style BBQ Pit...

    Galveston340
    Nice Grill! I like how they added the Muzzle Break on it as well, did you happen to get the price of it?... just curious.
    ....I didn't even bother asking as it was assuredly over $70K.....


    Galveston340

  8. #28
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    ...SAG was asking for some Pork recipes so here is a good "dry" rub recipe you can make yourself that I use on Pork...

    Dry Rub for PORK::

    1/4 cup celery salt or {celery powder}
    1/4 cup fresh ground black pepper
    1/4 cup freshly ground white pepper
    1/4 cup either packed brown sugar or Turbinado {RAW} sugar
    4 tablespoons granulated garlic powder
    2 tablespoons good Cayenne pepper powder {Habenero if you like it like me!}
    2 tablespoons dried Thyme
    2 teaspoons dried sage

    TRICK:: Look at the top of the spice/ingredients before you buy them at your local store...if it has dust on the top of the container ditch that crap as it's older and won't be fresh enough to flavor a fifty cent Naples hooker when the fleet pulls in!

    This is the first of what I hope are many posts on some stuff that I have collected over the years....and these are my best as I have discarded the store bought recipes and only saved what I know works.

    Galveston340

  9. #29
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    .....Here ya go..


    Here is a pretty good recipe I just found and I know this one is pretty good as the joint Jim Goode runs up there in Houston has some pretty good BBQ......for being "store bought"...

    This recipe is by Jim Goode, pitmaster at Goode Company Barbecue in Houston, TX. It's a great rub for beef including ribs, roasts or brisket.

    2 1/2 tablespoons dark brown sugar
    2 tablespoons paprika
    2 teaspoons dry mustard
    2 teaspoons onion powder
    2 teaspoons garlic powder
    1 1/2 teaspoons dried sweet basil
    1 teaspoon ground bay leaves
    3/4 teaspoon ground coriander
    3/4 teaspoon ground savory
    3/4 teaspoon dried thyme
    3/4 teaspoon freshly ground black pepper
    3/4 teaspoon white pepper
    1/8 teaspoon ground cumin
    Salt, to taste

    1. Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.

    2. To use the rub, massage it into the meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat.

    {{NOTE Take the meat out and let it come to room temperature BEFORE you put it on the grill/smoker}}


    Galveston340

  10. #30
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    wow man ur the best =)

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