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Old 06-22-2013, 12:55 PM
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Barbeque AKA Grub

Couldn't find the old "Q" thread so I started a new one.
Wanted to share some pics of some pre-marinaded
Mexican Style Short Ribs and Vittles that I fixed today.
These are beef and pork along with some corn in the husks,
zucinni, tater salad and frijoles to round out the dinner.
Of course the tater salad and frijoles weren't done on the grill.












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Old 06-22-2013, 01:33 PM
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Oi, WR, some of us have watch what we eat and must not be pried off the righteous path.......


Double up the portion of beans pleeze
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Old 06-22-2013, 01:33 PM
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Looks good . It's too hot here to do any BBQ. No way to control the temps, the food cooks too fast...You have to go back a few months for the other thread....The last BBQ I did I used some of the Grill Mates bourbon and brown sugar on some chicken, it worked good.
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Old 06-22-2013, 03:18 PM
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That all looks good. But I would also like a green chile'tamale' please.
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Old 06-22-2013, 03:45 PM
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just started my coals. doing burgers and some pork chops .
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Old 06-22-2013, 08:09 PM
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OMG that is NOT fair showing that!

Brian
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Old 06-22-2013, 11:22 PM
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Festive day today and tomorrow.
BBQ tonight.
I´ll be the man in front of the fire......cool beer........and repeat....

I could do without the fireworks that are being thrown about.
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Old 07-13-2013, 09:00 AM
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Low n Slow Saturday

Decided to do a rack of baby backs in Sweet Baby Ray's Sweet n Spicy and they are now resting in foil in a warm oven awaiting lunch time.








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Old 07-13-2013, 09:24 AM
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nice rack!! LOL
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Old 07-13-2013, 10:16 AM
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OMG. Gimmee a bib and some o that rack.
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Old 07-13-2013, 10:36 AM
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Quote:
Originally Posted by wretched ratchet View Post
Decided to do a rack of baby backs in Sweet Baby Ray's Sweet n Spicy and they are now resting in foil in a warm oven awaiting lunch time.








Those look yummy. I'm not a big mustard fan, but I do rub all my chicken and pork with it when I smoke.
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Old 07-13-2013, 01:27 PM
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Don't even taste the mustard but it's got just enuff vinegar to help break down the meat while it's cooking. I really lucked out on these today because I couldn't keep the temp low enuff on that dang newer pit to leave them for 4 hours but the meat literally fell off the bones when I separated them and they were very juicy with a nice carmelized bark also. Think I'll pull the rest of the meat off of the leftovers and make me and the wiffy a sammich for supper.
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Old 07-13-2013, 05:37 PM
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Old 12-24-2013, 12:34 PM
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Not your normal Holiday Cooking ????

Thought I'd share something with Y'all this Christmas Eve.

Most of the Christmas' past our kitchen smells of nutmeg, cinnamon, turkey, ham, sweet tater and ETC, but today it smells of Cajun spices, Jalapenos and Mesquite. The reason for this is because I have decided to fix some Cajun Hot Wings and Stuffed Jalapenos to take to my oldest Son's where we will be celebrating Christmas Dinner tomorrow.

The following is a Pictorial Tutorial WITHOUT the SMELL !

These Wings have been soaking in Allegro Creole Marinade for 2 days and are ready for the Mesquite Charcoal Grill.


Almost ready to come off:


Finished, Juicy and Spicy and ready for the frig:


First the Jalapenos are cored, deveined and seeds removed:


Next comes a sliver of Pepper Jack Cheese:


Followed by the browned and drained Pan Sausage - - - this happens to be Nilgai Asian Antelope:


Topped with a piece of bacon and ready for the Grill:


Grill until bacon is done (you may have to finish the bacon in the oven):


Cover with Foil and put in frig until tomorrow:
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Old 12-24-2013, 12:49 PM
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Now THAT looks like my kind of Christmas food! What would I have to do to wrangle a dinner invite...and where exactly is Yuppieville anyway? Merry Christmas!
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