10-06-2005 22:25									#1
	Apolyton Recipes: BBQ Get a bigger avatar today!

BBQ season is coming on strong so list yer recipes.

I don't have any BBQ sauce recipes, so if any of you want to share. Also, what techniques do you use? Preferences? Etc...

I like coal, started with a chimney (no lighter fluid, though I wouldn't rag on someone who uses it).

I generally marinate my meat in beer for 3-4 hours and always start cooking the meat at room temperature.

I generally use Pappy's for my rub, yes store bought. Also, Rib Round Up from SLO (San Louis Obispo) is pretty good. I also use Lawry's Season all once the meat is on the grill; reserve beer marinade and before turning dust with lawry's, turn, hit with beer.

For BBQ sauce I use Sweet Baby Rays, applied to the meat 5-10 minutes before done.

I admit, as someone who likes to grill I really should make-up my own marinades, rubs, and sauces... That is my goal for this summer.

Any advice would be great, as would technique advice.

	10-06-2005 22:28									#2
	Support Apolyton or Terrorists Win

Sweet Baby Ray's is a damn tastey sauce.

I have my own rub. I prefer a spicy mustard based sauce, but the wife likes sweet ketchup based.

One day I want to try the Northern Alabama mayo based sauce for BBQ chicken.

	10-06-2005 22:35									#3
	Support Apolyton, buy Alpha Centauri

Alton Brown's Pulled Pork This episode also shows how to make a smoker on the cheap!
Alton Brown's ribs

	10-06-2005 22:36									#4
	Suffering from ads?

For one thing, I says "grilling" for cooking over direct flames/heat, and only use the word BBQ for slow smoking from indirect heat.

Jacky D Ribs:
use whole slabs of pork spare ribs
marinate 2 to 3 days (in refridgerator) in
Jack Daniels Tennesse whiskey
and spices:
sugar
brown sugar
salt
chilipowder
garlic powder
papricka
ginger
cinnamon
allspice
clove

slow smoke for 2 to 4 hours
You do not need any sauce

use hickory, pecan, oak or apple wood
do not use mesquite for smoking, its for grilling. It burn hotter than the other woods, but if used for smoking, it leave a bit of a creosote taste.

Last edited by Lefty Scaevola on 11-06-2005 at 17:56

	10-06-2005 22:50									#5
	Support Apolyton, buy Galactic Civilizations: Deluxe Edition

quote: This episode also shows how to make a smoker on the cheap

I saw that with the terecotta pots, pretty clever Was on just recently

quote: For one thing, I says "grilling" for cooking over direct flames/heat, and only use the word BBQ for slow smoking from indirect heat.

Me too, that's why I call what I do grilling. BBQ is more of a dry heat cooking with smoke, and smoking is more of a cooking with smoke and less heat. I would consider it all BBQ with each being a subcatagory; grilling, smoking, and true BBQ.

quote: sugar brown sugar salt chilipowder garlic powder papricka cinnamon allspice clove

Nice

My wish list is one if the cast iron BBQs so that I can use wood. When I get to a place I am going to be for a while I am building my own.

	11-06-2005 08:29									#6
	Browse Apolyton AD-FREE

Since when is winter BBQ season?

	11-06-2005 08:30									#7
	Support Apolyton buy from Amazon

stupid aussie

	11-06-2005 09:25									#8
	Inflate your Upload Space

Marinated Tri Tip with a blackened dry rub on it is great BBQed. A real Southern California classic along with some clssic carne asada. The king of the BBQ meats has to be ribeye though.

The ribeye should be cold cellored for at least 20 days with a day rub or garlic, black pepper, and a bit of salt. Then BBQ, cut cross grain to the muscle, and serve while juicy and hot. Yum!

	11-06-2005 10:55									#9
	Support Apolyton buy from Amazon

I dont buy bque sauce any more i just make it it taste better anyway
Ingredients in that is\
ketchup
whorcheister sauce\\
brown sugar
sugar
garlic salt or cloves which ever is available
thats just for the sauce

	11-06-2005 16:44									#10
	Support Apolyton, buy Galactic Civilizations

quote: Originally posted by Bkeela Since when is winter BBQ season?

Winter is of course BBQ season. Who would want to bake under a seething sun and in front of a fire at the same time?

Silly Aussie.

	11-06-2005 17:46									#11
	Lose 30 kilos (of popups)

Leg of lamb or
Pork Shoulder
(These two cuts take smoke in quickly)

Quick water then salt cure first: Soak in Ice water about 15 minutes, then rub with salt on al surfaces and let drain on a rack or in large colender about 10 minutes then lightly rinse with water. (this cure reduces blood components {a great bacterial medium) cleans and salts the surface layers where most of the bacteria start, and increases the water content so that you not need to baste while smoking, they will finish cooking with just below their original liquid content, the perfect juciness.

Marinate (in refridgerator) two to three days in hard cider and barbeque spices: sample blend:
sugar
brown sugar
salt
chili powder
garlic powder
paprika
onion powder
commino
mustrad powder
fresh rosemary

Slow smoke 5 to 6 hours
(or if lazy hotter and qucker)

The pork will be done through and the lamb with have some pink and red left in the middle

Last edited by Lefty Scaevola on 11-06-2005 at 17:55

	11-06-2005 17:55									#12
	Support Apolyton buy from Amazon

grilled leg of lamb

FAST water cure see above but ONLY 5 minutes in the water

rub all over with yogurt/herb/spice mairnade: chop/blend together
Greek style (strained) yogurt
mint leaves
salt
rosmary leaves/needles
garlic
ground cumin or commino
black pepper or pepper sauce
marinate 8 hours to 2 days (in refridgerator)

on hot part of grill, grill the skin and fat side until brown
turn over and then move to low or indirect fire and grill roast untill medium rare to medium (145*F in center)

	11-06-2005 18:46									#13
	Got spare money?

I'm curious . . . . . .


is there any difference between a rub and a marinade?

	11-06-2005 18:58									#14
	Support Apolyton, buy Civilization III: Complete

Winter is not BBQ season. That just proves how strange polytubbies are. It's a fact that grills do not sell in the winter.

	11-06-2005 19:03									#15
	Support Apolyton, buy Civilization III: Complete

Ah the wonderful world of barbacoa!

As for the sauce, I found out Heinz Mexican Ketchup has a wonderful taste and much better than most of the premade BBQ-sauces from the supermarket (even better than Heinz' own BBQ sauce). I don't know if that is available in the US though.

	11-06-2005 19:03									#16
	Support Apolyton, buy Civilization III: Complete

quote: Originally posted by MrFun I'm curious . . . . . . is there any difference between a rub and a marinade?

One is dry the other is wet.

	11-06-2005 19:23									#17
	Avatar Enlargement: We've got the solution

A marinade is liquid mix that both flavors and tenderizes (with acid) if it is flavor only, that is some other word that I do not recall.

	11-06-2005 19:25									#18
	Support Apolyton, pre-order Civilization IV

quote: Originally posted by Kidicious Winter is not BBQ season. That just proves how strange polytubbies are. It's a fact that grills do not sell in the winter.

Just becasue california dickheads are too stupid to barbeque in winter does not mean that the rest of us are.

	11-06-2005 19:26									#19
	Get a bigger avatar today!

quote: Originally posted by Lefty Scaevola A marinade is liquid mix that both flavors and tenderizes (with acid) if it is flavor only, that is some other word that I do not recall.

Probably a brine.

	11-06-2005 20:40									#20
	Support Apolyton, pre-order Civilization IV

Tomato ketchup and chilli powder The simpler the better

	11-06-2005 21:10									#21
	Increase Your PM Length

Never ask a Brit for food advice.

	11-06-2005 21:26									#22
	Help yourself to an AD-FREE life

Waiting for molly bloom to drop by

*Gets popcorn out*

	11-06-2005 21:26									#23
	Help yourself to an AD-FREE life

quote: Originally posted by Bkeela Since when is winter BBQ season?

It is whereever there are fall and winter hunting seasons.

	11-06-2005 21:34									#24
	Support Apolyton buy from Amazon

quote: Originally posted by Kidicious Winter is not BBQ season. That just proves how strange polytubbies are. It's a fact that grills do not sell in the winter.

Where I live people BBQ year round. There is never a bad time to be outdoors except during the odd rain storm.

	11-06-2005 21:39									#25
	Support Apolyton, buy Alpha Centauri

quote: Originally posted by Oerdin There is never a bad time to be outdoors except during the odd rain storm.

Whimp.

	11-06-2005 22:46									#26
	Support Apolyton

In deed.

	12-06-2005 03:36									#27
	Get a bigger avatar today!

quote: Originally posted by chegitz guevara One is dry the other is wet.

ok

	12-06-2005 14:22									#28
	Got spare money?

What's wrong with chilli powder and ketchup for a great BBQ taste? It's pretty good

	12-06-2005 14:52									#29
	Browse Apolyton AD-FREE

Southwestern Tri-Tip Steak

Loaded with cilantro, this tri-tip steak is marinated in beer, wine and lots of flavor. Choose a dark beer for a richer flavor and add more pepper flakes to heat it up.

INGREDIENTS:

* 1 pound tri-tip steak
* 2 cups red wine
* 1 can of beer
* 1 small red onion, sliced
* juice from 6 to 8 limes
* 1/4 cup fresh cilantro,chopped
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground cumin

PREPARATION:
Combine all ingredients except the tri-tip steaks and stir. Place steaks in a large baking dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 24). Preheat grill. Place steaks on grill over a medium high heat. Grill for 8 to 10 minutes or until they reach desired doneness. Let steaks rest for about 5 minutes before you serve them.

If you want to add some extra heat to the marinade chop up a seeded jalapeno pepper and toss it in.

	12-06-2005 21:00									#30
	Support Apolyton, buy Civilization: The Boardgame

quote: Originally posted by Oerdin If you want to add some extra heat to the marinade chop up a seeded jalapeno pepper and toss it in.

Californians are wusses. Use a few habeneros.