The BBQ / Grilling Thread
- Thread starter nvanprooyen
- Start date
Pretty sure you meant "deer". I like venison. Particularly the backstraps, gooood shit.
well yea thats what I meant but thought it would be a good way to put the bitchy wife out there this morning. Thanx for the correction
You haven't lived until you've had South Carolina mustard based BBQ sauce.
http://www.mauricesbbq.com/onlinestore/main.cfm
Order. Now. Lots of it. My god.
Or make your own: http://www.amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
http://www.mauricesbbq.com/onlinestore/main.cfm
Order. Now. Lots of it. My god.
Or make your own: http://www.amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
You haven't lived until you've had South Carolina mustard based BBQ sauce.
http://www.mauricesbbq.com/onlinestore/main.cfm
Order. Now. Lots of it. My god.
In college (Charleston, SC) we were fortunate to have Maurice's & Wild Wings nearby, nevermind a half dozen lesser-known BBQ joints. Great food everywhere.
On the grill I love Tennesee Dry-Rub Ribs and, maybe oddly, a fire-cooked grilled pizza is really awesome.
My favorite Dry Rub Recipe:
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
"its cali dude aint no blizzards or monsoons, year round we que..."
but ya grill up almost 7 nights a week. tri-tip ftw
and to anyone grilling dry rub is great but it never beats a legit marinade
but ya grill up almost 7 nights a week. tri-tip ftw
and to anyone grilling dry rub is great but it never beats a legit marinade
Probably one of the few good food-things SC has in its background. I hate the overcooked greens and such at BBQ places though. Drives me nuts. Went to CofC? I went to Clemson. Was down in Charleston some. Funniest quote I heard about Charleston: "It's the best place on the coast to find expensive frozen seafood", the exception being Shem Creek.
I'm rockin the same for now, but when I want to relax I hit my parents house with their grill - fucking huge.
Going to throw on a brisket for the Super Bowl...Takes about 18 hours or so but damn worth it. Picked up a new custom pit from Klose last year. Highly recommend for anyone serious about BBQ :2drinkspit:
18 hours? Dude I threw a 25 pounder on the grill last summer and it too around 6-8 hours. Moist and juicy
18 hours? Dude I threw a 25 pounder on the grill last summer and it too around 6-8 hours. Moist and juicy
Yah depends on what temp you cook it at, I prefer low and slow around 225
Yeah, they get the job done and are practical as hell.
I just put 6 big ass tiger prawns on a skewer and threw it on for a snack. GOOOOOD shit.
Here's another good one....
Pork Souvlaki:
1 lemon, juiced
1/4 cup olive oil
1 tsp salt
Splash of red wine vinegar
1 teaspoon dried oregano
4 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
Combine all of the above in a large mixing bowl adding in the pork / onions / peppers last after everything else has combined, cover and refrigerate for 4 hrs or so. Thread pork, onions and peppers onto skewers and throw them bitches over some hot coals.
Serve with tzatziki and warm pita bread. It is the shit.
Pork Souvlaki:
1 lemon, juiced
1/4 cup olive oil
1 tsp salt
Splash of red wine vinegar
1 teaspoon dried oregano
4 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
Combine all of the above in a large mixing bowl adding in the pork / onions / peppers last after everything else has combined, cover and refrigerate for 4 hrs or so. Thread pork, onions and peppers onto skewers and throw them bitches over some hot coals.
Serve with tzatziki and warm pita bread. It is the shit.
I'm sure I posted this here before but whatever.
You can simply marinade chicken or pork in a bit of soya sauce and orange juice like my mom did when I was growing up. My dad wasn't very adventurous when it came to culinary experiences, so that was about as crazy as things got.
I made things a bit more elaborate when I got into grilling myself. The beauty of this is that you can mix and match and leave out or include any ingredients that you want, or don't have, or whatever. You can do more of a honey garlic terriyaki thing, or you can pile on the peppers and make the best hotwings ever. It's all about experimenting. I think I've done this close to 100 times and I'd say it's a little different every time.
Into a blender goes...
3/4 cup soya sauce
a big dollop of honey
3 or 4 oranges peeled (I'll add lemon and lime too if I want a citrus medley)
half a red bell pepper
half a red onion
a 1" cube of fresh ginger
4 or 5 cloves of garlic
3 or 4 bird's eye chillies or any hot pepper of choice
...liquefy the lot and pour over your meat in a glass dish and leave stand for at least a couple hours (best if it's overnight). You can (and I usually do) redip several times as you cook. I don't pierce my meat usually, as that breaks the lovely moisture seal but as someone pointed out you can get more of the marinade in the meat this way.
Works great on chicken wings and breast, as well as pork chops and pork tenderloin.
You can do something with red wine, Worcestershire, garlic, rosemary that works well on pork and chicken too. Probably works nice on beef as well.
Go nuts. Try anything.
You can simply marinade chicken or pork in a bit of soya sauce and orange juice like my mom did when I was growing up. My dad wasn't very adventurous when it came to culinary experiences, so that was about as crazy as things got.
I made things a bit more elaborate when I got into grilling myself. The beauty of this is that you can mix and match and leave out or include any ingredients that you want, or don't have, or whatever. You can do more of a honey garlic terriyaki thing, or you can pile on the peppers and make the best hotwings ever. It's all about experimenting. I think I've done this close to 100 times and I'd say it's a little different every time.
Into a blender goes...
3/4 cup soya sauce
a big dollop of honey
3 or 4 oranges peeled (I'll add lemon and lime too if I want a citrus medley)
half a red bell pepper
half a red onion
a 1" cube of fresh ginger
4 or 5 cloves of garlic
3 or 4 bird's eye chillies or any hot pepper of choice
...liquefy the lot and pour over your meat in a glass dish and leave stand for at least a couple hours (best if it's overnight). You can (and I usually do) redip several times as you cook. I don't pierce my meat usually, as that breaks the lovely moisture seal but as someone pointed out you can get more of the marinade in the meat this way.
Works great on chicken wings and breast, as well as pork chops and pork tenderloin.
You can do something with red wine, Worcestershire, garlic, rosemary that works well on pork and chicken too. Probably works nice on beef as well.
Go nuts. Try anything.
I went to The Citadel, Military College of South Carolina.
If you like seafood, look for "The Wreck" over in Mt. Pleasant. When I was there it was a hole-in-the-wall with cheap plastic furniture in the middle of nowhere, but everything on their (admittedly small) menu was perfect.
Had Sticky Fingers cater my battalion during my senior year. Was OK. By far cooler was the year before when a guy named "Bubba" brought two racks of pig in and had them going in a smoker in the center of the battalion for a day and a half. OMG the smell was pervasive and awesome.
I wasn't expecting the Citadel. I've worked with the first female graduate from there actually. Next time I'm down in that area I'll keep it in mind, but I've been dying for some foothills back-woods redneck ass bbq.
Nancy is the 'first female grad' because she took summer classes over at Trident tech to expedite the process. Her classmate, Petra, deserves the title at least as much. /tangent
I love cooking all year no matter how cold it is outside. While I love to cook a good steak or burger on the grill, I absolutely love to cook fish as well. Salmon, tuna steaks and mahi mahi are best, since they are a bit fattier. Also, using some good wood planks, you can cook any fish on the grill too.
My fav steak recipe though. May be a bit odd but I love it.
Butter both sides of the steak
Sprinkle lightly w/ salt and pepper
Cover the one side nicely and evenly w/ curry powder and ground thyme
Throw on the grill and pour on some Worcestershire sauce
Flip after 4-5 minutes and repeat the seasoning parts
That is it. Just came up with that out of nowhere and was trying to find a good flavor to go with the thyme. Good stuff I promise.
My fav steak recipe though. May be a bit odd but I love it.
Butter both sides of the steak
Sprinkle lightly w/ salt and pepper
Cover the one side nicely and evenly w/ curry powder and ground thyme
Throw on the grill and pour on some Worcestershire sauce
Flip after 4-5 minutes and repeat the seasoning parts
That is it. Just came up with that out of nowhere and was trying to find a good flavor to go with the thyme. Good stuff I promise.