Post/Author/DateTime	Post
#1 bob_loblaw May 08, 2009 8:45:15	So I was wondering what are your favorite BBQ recipes? Here is one of my favorites. It is cheap and tastes awesome. Boil chicken until fully cooked. Remove chicken and place 2-3 pieces in a tin foil bowl. Cover chicken with your favorite BBQ sauce. Fold top of bowl over to cover chicken. Place on grill for 5-10 minutes. Remove chicken from bowls and place on grill. Pour BBQ sauce into separate bowl. Baste BBQ sauce on chicken. Turn chicken and continue basting until BBQ sauce starts to blacken. Remove chicken and enjoy! This chicken is usually the first thing to go when I do my BBQ parties. I can never make enough.
#2 Cpt_Micha May 08, 2009 8:47:24	That's not BBQ. That's Chicken with BBQ sauce on it :P
#3 bob_loblaw May 08, 2009 8:58:48	I'm not understanding, it's chicken from the BBQ with BBQ sauce on it. What makes something BBQ?
#4 Cpt_Micha May 08, 2009 9:25:50	You really don't know what bbq is? Grills aren't bbqs.. grills are just that grills. I loved grilled food mind you. But it's not bbq. *makes sure my southern accent is layed on thick here* Barbecue, is a method of cooking that is indirect using smoke to cook the meat for a long period of time (say around 6 to eight hours). Often the meat is marinated before it is smoked, and then after the smoke cooks the meat (which makes the meat incredibly tender more so than what a grill could ever do and far far juicier) and a sauce is then added before it is served. Boiling and grilling ain't no bbq. Those are direct methods more correctly called boiling and grilling. You make true bbq with a smoke pit. Though many use a smoker as well. The Carolinas are the original home of BBQ and in my opinion we've got the best (though I'm partial to Kansas city bbq too), Texas thinks they make the best bbq. (in my opinion bbq beef isn't as good as bbq pork cause pork is sweeter nor do they use the right kinds of sauce down in Texas).
#5 zombie_babies May 08, 2009 9:31:15	Yeah, as much as I love grilled chicken or burgers or steaks, they really can't compare to smoked stuff. The flavor infusion is incredible and the meat literally peels from the bone. It's fantastic. Now grilled stuff is better than stuff prepared in most other ways, but smoked is the way to go. I can't build a pit, but the fiancee and I have been looking at smokers for a while now. Gonna have to break down an' get one here soon. :D
#6 Cpt_Micha May 08, 2009 9:35:12	I need to make a smoke pit. Even if it means digging a damn hole in the yard. :D Gettin tired of payin someone else to make my bbq. (Though our local bbq guys are excellent at it)
#7 bob_loblaw May 08, 2009 9:46:30	Apparently you're just being too nit-picky. The point of this thread was to get some good recipes for the grill. It's known as a BBQ, and as a grill. Barbecue: to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals). That's all I am discussing. I'm not looking for a debate on what a few people think BBQ is.
#8 Cpt_Micha May 08, 2009 9:48:47	Nope 'fraid not. Even the History Channel agrees with me. :P You should change the Title to BBQ and Grilling Season is upon us. That way you get recipes for both.. (well for Grilling you might... most BBQers won't give up their secret recipes) my contribution. First I take chicken strips and poke holes in it and beat it abit to tenderize it, then I take some balsamic vinegar and soak the chicken strips leave in fridge for three days. Next I saute some garlic, onions, and red peppers in a light bbq sauce and then grill the chicken. Serve with sauted sauce. Mm Mm Good eating.
#9 terronus May 08, 2009 20:16:31	I was gonna get into a BBQ monologue myself, but in the spirit of what Bob posted about not debating, I'll continue on... I don't measure stuff out, normally, but if you've ever made a custom sauce or cook a lot, you can get a basic idea of what ratios I use. beef brisket marinade: soy sauce, garlic, scallions, mixed herbs, worcestershire sauce and some good ole olive oil with a dash of rice vinegar and OJ BBQ sauce: OJ couple shots of spiced rum (Cpt. Morgan private stock works) Apple Butter Brown Sugar lots and lots of garlic mixed herbs carmalized onions more scallions more worcestershire salt/pepper dijon mustard dash of vinegar and honey Louisiana Hot Sauce Jack Daniels spicey BBQ sauce, just to lock it all together
#10 bob_loblaw May 09, 2009 8:43:09	Cpt_Micha and Terronus, those both look really yummy and I may be trying them out soon. Thanks for some ideas.
#11 terronus May 09, 2009 15:20:43	I really enjoy making my own marinades and sauces, to me, that's the best part of the BBQ!
#12 bob_loblaw May 09, 2009 15:36:49	I have a couple of books with some good recipes but some of them are more work than I want to put into dinner. I like 5-ingredient recipes the best. I can quickly make something for 10-20 of my friends without too much hassle or cost and everyone has a good time.
#13 Cpt_Micha May 12, 2009 14:26:42	I'll post another one up soon. There's alot of good recipes out there. That one I posted is one of my faves that I stumbled upon just experimenting around one day. Was a great idea.
#14 Webster May 13, 2009 3:50:05	What's this "season" you speak of? I grill year 'round. :D I have a smoker, but I use it more as a grill.
#15 bob_loblaw May 13, 2009 13:06:34	The rain makes it a bit of a challenge to grill year round. With all the snow we got I couldn't even get to my grill for a week. This would be the only reason I would move though. At least for now. I love the NW. I will have to dig up my books so I can post some of my favorites. I need to get them anyway because I need to go shopping soon.
#16 Cpt_Micha May 13, 2009 13:10:20	Fried Bologna. Step one, find some bologna. Step two, find a barbecue sauce that you find agreeable to your pallet. Step three, chop the bologna into little pieces, and pour sauce into frying pan, add bologna. Begin frying on a low to medium heat. Add in, black pepper, and jalepeno. When balonga seems baconish, it's finished. Make sure you stir regularly. Serve.
#17 terronus May 13, 2009 15:12:10	I'd heard of BBQ Bologna, but never tried it. You can also grill a whole loaf, no, seasoned similarly? It reminded me, though, of the Jim Gaffigan skit.
#18 ciaran May 13, 2009 17:22:29	We BBQ's some german sausages at my jobsite today. They were overcooked by the time we got the other contractors together, but katsup and mustard covers all. It was great.
#19 Pyrate_Jib May 13, 2009 22:28:05	As a Wisconsin native I need to talk about brats! Take your brats and boil them in a container of beer with sliced onions and green peppers if you like. After they boil for about 20 minutes let them sit over night in the beer and veggies. When you are ready to eat pull those tender brats out of the beer (it will look foul, just pour that beer and fat out!) and place them on a hot grill. They cook up quick! Server them on a bun with your choice of fixings! Good German eats!
#20 Cpt_Micha May 14, 2009 6:59:55	I'd heard of BBQ Bologna, but never tried it. You can also grill a whole loaf, no, seasoned similarly? It reminded me, though, of the Jim Gaffigan skit. I imagine you could, but I'd never do it. I wouldn't just stick the loaf into the skillet cause you won't get as much flavoring in as you would if you cut the loaf slices up I think. It's really good. Infact to me it's the only really good way to eat Bologna.
#21 bob_loblaw May 14, 2009 9:10:27	The bologna sounds really good. I think I may have to try that one out soon. The brats are also really good. I don't put the veggies in the pot but I do use the beer. What is your favorite beer to use when you do that? I don't like to use beer that's too expensive but it does need to taste good.
#22 Cpt_Micha May 14, 2009 9:30:30	I prefer Sam Adams for my cooking.
#23 Cpt_Micha May 19, 2009 10:50:38	Capn Micha's Spare Ribs. Take pork spare ribs, soak in vinegar for two to three days (I prefer Balsamic Vinegar but that's a personal preference). The third day add in a BBQ sauce of your choice, cook for two hours around 300 in an oven or you can grill em if you like. I prefer baking em myself. Slather on, a bbq sauce of your choice, put pieces onto sesame seed buns, slice of swiss cheese and serve. For this actually a stock bbq sauce can do wonders. I haven't tried it with my modified bbq sauces yet though.