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| DUBS |
 Posted: Tue Jun 09, 2009 7:34 am |
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ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
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CRASSofSF wrote: . If youre gonna complain about the cut when someone hands you a plate, put your imported beer down, and go home. 
Well said. |
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| Lasvegaskid |
| Posted: Wed Jun 10, 2009 3:49 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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zodiac13 wrote: Okay, okay...
If you live in Canada or Australia, I'll grant you permission to call grilling, BBQ-ing. BUT, if you live in the U.S., especially the Southern U.S., you cannot misuse the terms. Any Southerner mistaking grilling for BBQ-ing will be shipped immediately to one of our re-education camps in Texas, Tennessee, North Carolina or Alabama.
are you saying us canadians are a buch on useless clowns that don't know shit about grilling..... 
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| loveoldschool |
| Posted: Fri Jun 12, 2009 4:23 pm |
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Joined: 01 Jan 2004
Posts: 1283
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I'm a big fan of smoked beef brisket. There's a place called cue-4-u
in Frisco, CO, that stuff is the best. |
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| SkateIndustryWatchdog |
| Posted: Mon Jun 22, 2009 1:14 pm |
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Joined: 18 Nov 2006
Posts: 2066
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del*13 wrote: Here we go again. It (BBQ) is a regional term. Where I now live it's the end result...the food. Cooking on a grill is grilling. Where I used to live BBQ is a grill or a function. Everyone is correct and the end result is good food.
In NC, if it ain't got vinegar in the sauce, it ain't BBQ. |
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| Lasvegaskid |
| Posted: Mon Jun 22, 2009 2:32 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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just hearing the southern state die hards talk makes me want to go visit! 
are rubs something exclusive to bbq or could you use a rub for grilling as well ? im curious to experiment a little.
Also hearing you all talk about looong slow cooking how could you bbq a steak "rare" if its going to be in that much heat/smoke for that long? |
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| MMS |
| Posted: Mon Jun 22, 2009 4:27 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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Low and slow.
Typically you wouldn't smoke a steak to cook it. Or I wouldn't anyway. I've put a foil pack on the grill with steaks to give it some flavor, but never cooked one indirectly. You could do it easy enough, I just never have.
If I did, I'd probably give it a quick sear on each side first. I try to keep my pit between 225º and 250º, and I cook approx. 1- 1 1/2 hrs per pound. I cheat and use a meat thermometer (around 165º internal temp. for a med. rare steak). So maybe an hour or a little longer for a nice thick steak.
A dry rub works great with grilling too. (blackening is sort of an example, though a bit extreme). Gives the meat a "crust" of flavor. |
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| Lasvegaskid |
| Posted: Tue Jun 23, 2009 11:17 am |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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| thanks for the tip!~ going to look into rubs for the next wave ! |
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| TAOS |
| Posted: Tue Jun 23, 2009 1:17 pm |
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ORDER OF THE SKULL
Joined: 14 Oct 2008
Posts: 11330
Location: Fuck_mOOk FL
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Lasvegaskid wrote: thanks for the tip!~ going to look into rubs for the next wave !
rub some of that codeine over it  |
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| MMS |
| Posted: Tue Jun 23, 2009 3:14 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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Here's my basic rub recipe...
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
I add additional black pepper and chipotle powder for my "hot" version |
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| Lasvegaskid |
| Posted: Tue Jun 23, 2009 3:31 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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hey thanks, so from there would you just rub it on anything ?
add any oil to the meat beforehand?
if cooking on a grill would you recommend the rub the night before?
brisket? steaks? ribs?.... |
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