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Topic: Super BBQ Thread
Good Bad Guy or Bad Good Guy
Posts: 11,072
Join Date: Mar '01
I was always a gas grill man. My only experience with coal or wood was in camp and at my friends house for his BBQ's a few times. I was unimpressed. So, imagine my sagrine when my wife tells me last Friday that she finally picked a BBQ for the new house, and it's an electric started coal grill (Weber). I was irritated. Yet, after she showed me the lighting procedure and my natural talent as a BBQ chef took over I have to say, I may never be able to go back to gas. Cooks fast but keeps the juices and tenderness intact way better than the gas.

P.S. I should have known, my friend sucks at making food.

Talk to me about BBQ.

 


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Not The Boss
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Directly copied from another thread:

I usually start with some frozen boneless ribs. I put them in a bowl or zip lock bag with BBQ sauce while they are still frozen. As they thaw, the pork juice mingles with the sauce making a super-awesome sauce that probably has more fat and cholesterol than a happy meal. Then I pan fry the whole mess and pour the left over juice over rice.

 

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spyte1  3706 posts
30546_Autistic Squirtle
skeptic
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My siblings say that i can grill better than anyone else in my family. I guess I just have the whole "meat + steel + fire" thing down. I make a meeeeeeean flank steak.

 

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Good Bad Guy or Bad Good Guy
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spyte1 posted:
I make a meeeeeeean flank steak.


I created a ginger/jalapeno marinade this weekend that was quite nice. Unfortunately, I tried to cook up a bell/jalapeno/habanero pepper combo for my sausage and came to the shocking conclusion that I am allergic to habanero. This a shame and now stops me from becoming king of peppers. I'll have to go back to my bell/jalapeno/chili sauce combo.

 


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At work we just had party and they were doing something vaguely related to BBQ. I have no idea what it's called in English, since it's some traditional stuff from some country ending with -stan or -jan. Involved rice and pork and always tastes fking awesome.

People here prefer coal/wood over gas by a big shot. And those who own gas grills only use them for really trivial light stuff like hamburgers or sausage.

 


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Booka
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I'm so fucking hungry right now from this thread.

 


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Good Bad Guy or Bad Good Guy
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GenericShadowGS posted:
Involved rice


That's serious BBQ dedication when you BBQ rice. I tend to stick to just meats, maybe corn, and of course toasting bread. Luckily I didn't BBQ the habanero like I originally intended to or else my burgers and swordfish steaks would have been tainted.

All that other stuff like beer can chicken, and getting special plates and jugs to have on the BBQ are more work then I like. I'm a pro on the BBQ, but I also want me time to drink while I cook.

 


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I think you got the wrong idea. It's rice mixed in with a bunch of meat in a giant 5 gallon steal tub thing. After getting it all in there and lighting the fire you let it cook with closed top for a while. Then just mix it and serve.

Sides are really simple too, tomatoes, radish, anything like that.

 


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Good Bad Guy or Bad Good Guy
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GenericShadowGS posted:
I think you got the wrong idea. It's rice mixed in with a bunch of meat in a giant 5 gallon steal tub thing. After getting it all in there and lighting the fire you let it cook with closed top for a while. Then just mix it and serve.

Sides are really simple too, tomatoes, radish, anything like that.


Maybe it's akin to Jambalaya.

 


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Yeah thats really close. Just a different rice, more of it, and less vegetables.

 


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