How do U BBQ? - DPChallenge Forums

03/02/2009 10:09:15 AM · #1

So last year I started this thread and now I am master of the grill.

Now hubby is on a BBQ kick. I would like to learn some different BBQ recipes. Anybody have some good ones?

03/02/2009 10:16:35 AM · #2

Grilled Pizza:

Iron skillet:
1 red pepper, 1 yellow pepper, 1/2 onion, 3 to 4 cloves garlic - sliced to desired size and sauteed until just tender while preparing rest or ingredients

1/2 pizza dough (I get mine from the Deli section in the super market and cut in half using one and freezing the other half for next pizza) rolled and placed in oiled iron skillet (not the one used for sauteing veggies)

Thin layer of favorite sauce
Layer of sliced tomato
Oregano and basil to taste
Pour sauteed veggies on top and spread out
Mozzarella cheese to cover onion and pepper
Parmesan cheese to taste over that

Place skillet on grill and cover grill

Depending on heat, anywhere from 15 min to 30 minutes. Remove when edge of crust is good and brown and cheese is melted.

Have made many variations of this:
Mexican style:
red pepper, onion, garlic sauteed
thin layer of refried beans instead of sauce spread on dough
layer of drained black beans
1 tomato diced
cover with pepper and onion and garlic
Sharp cheddar cheese shredded (I use a Wisconsin or a NY sharp) to top

Bake the same, serve with salsa and/or sour cream and/or guacamole

Message edited by author 2009-03-03 11:25:26.

03/02/2009 10:23:31 AM · #3

MMMMMMMMMMM, good one. Love the refried beans, black beans, cheddar cheese idea. Switch to a whole grain crust and you have yourself a fiber pizza.

03/02/2009 10:26:54 AM · #4

Are you interested in BBQ or grilling?

03/02/2009 10:31:48 AM · #5

Originally posted by Spazmo99:

Are you interested in BBQ or grilling?

Mainly BBQ right now, but a grilled BBQ recipe would be extra special.

I'm hoping to eventually nail down a good sauce and marinade.

Nikon AF Nikkor 85mm f/1.4D IF

03/02/2009 10:34:34 AM · #6

Originally posted by cynthiann:

Switch to a whole grain crust and you have yourself a fiber pizza.

I usually use a whole wheat dough. Tastes much better than a white flour dough and rolls and handles much better.

pawdrix

Nikon D700

03/02/2009 10:34:40 AM · #7

Here's a good trick...

If you like smoke, soak fresh herbs (Rosemary, Thyme, tarragon) in water an hour or so before grilling ( a few hours might be a little better)and periodically throw them directly on the low burning coals. Trap the smoke with the cover. If the coals aren't too hot, the reduced level of oxygen in the grill will lower the temp a bit and you can keep the lid on for a few minutes without cooking the crap out of your meat/chicken etc.

It's very simple, not too complex on any level and the results are stunning.

Message edited by author 2009-03-02 10:35:46.

spiritualspatula

Panasonic LUMIX DMC-LX100

Nikon AF-S NIKKOR 24-70mm f/2.8G ED

03/02/2009 10:57:33 AM · #8

Last year I made my own barbecue sauce for this, but I totally forgot how I made it and didn't write it down since it was a test batch :( But this is my go-to chicken marinade that a lot of my friends and I like.
You might want to tone down the hot for your own personal tastes. I like spicy food and don't find this very hot but if you only like mild food it might be too much.
Finely chop 5 fresh habanero peppers (use gloves and preferably a plastic cutting board because the capsaicin is easier to wash off thoroughly. I cut by hand so that my food processor doesn't get permanently coated with brutal hot.)
Finely cut 2-3 inches peeled ginger root
Place peppers and ginger in large ziplock bag with 1.5-2lbs chicken.
Add generous pinch or two of rubbed sage.
Add juice of half lemon.
Fill to cover with orange juice.
Marinate overnight.

I usually rotate and squish the bag around a few times during marination, which is why I use a bag. Using a big bowl is another option, but a bag fits into odd places in the fridge easier too.

03/02/2009 11:08:04 AM · #9

Great tip

pawdrix, I'll definitely try this when it gets warmer outside.

spiritualspatula, this sounds very interesting. I'm going to have to try this as well.

timfythetoo

Apple iPhone 13 Pro

03/02/2009 11:10:05 AM · #10

Originally posted by cynthiann:

Great tip pawdrix, I'll definitely try this when it gets warmer outside.

Warmer? Outside temperature should never be a hindrance to bbqing.

03/02/2009 11:11:37 AM · #11

BBQ Sauce:
1/2 cup apple jelly
1 (8-ounce) can no-salt-added tomato sauce (homemade sauce is better, but obviously only when ingredients are available/in season)
1/4 cup white vinegar
2 tablespoons light brown sugar
2 tablespoons water
1 teaspoon hot sauce or actually to taste and use a variety you like
1/4 teaspoon salt

I also add other spices to taste depending on what the sauce will be used on. I don't eat meat so I spice to the intended theme of the dish - southwestern, Italian, etc: onion, green chilies, crushed red pepper, black pepper, garlic, etc.

Prep:
Bring all ingredients to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20 to 25 minutes.

Nikon AF-S Nikkor 28-300mm f3.5-5.6G ED VR

03/02/2009 11:14:04 AM · #12

Originally posted by timfythetoo:

Originally posted by cynthiann:
Great tip pawdrix, I'll definitely try this when it gets warmer outside.

Warmer? Outside temperature should never be a hindrance to bbqing.

LOL, agreed, it shouldn't, but unfortunately in my case, it is. The wind chill here is 7 degrees right now.

NikonJeb

Nikon D850

03/03/2009 06:18:49 AM · #13

Originally posted by cynthiann:

Great tip pawdrix, I'll definitely try this when it gets warmer outside.

Originally posted by timfythetoo:

Warmer? Outside temperature should never be a hindrance to bbqing.

Yep!

It was 12º here last night when I grilled steaks.

I'm pretty big on using spices on beef/chicken/pork/turkey when I grille.

I always close the lid and usually cook at a lower flame to cook throughly without drying out the meat.

Message edited by author 2009-03-03 06:19:12.

Judi

Canon EOS-5D Mark III

Canon EF 17-40mm f/4L USM

03/03/2009 06:21:04 AM · #14

How do I BBQ?

Easy!

Hand the meat, tongs, oil and a beer to hubby and then grab myself a drink and enjoy!

jrtodd

Nikon D850

Nikon AF-S NIKKOR 24-70mm f/2.8G ED

03/03/2009 08:37:56 AM · #15

Barbecue Sauce, great for Ribs

3 cups ketchup
2 cups (packed) dark brown sugar
3/4 cup mango juice or nectar
3/4 cup fresh passion fruit juice blend
3/4 cup fresh orange juice
3/4 cup pineapple juice
1/2 cup golden syrup
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup grapefruit juice
1/4 cup finely grated onion
1 1/2 tablespoons dry mustard
1 1/2 teaspoons ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch

Whisk all ingredients except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce mixture to small bowl, add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mixture. Cook over medium-high heat until sauce comes to boil, stirring constantly. Boil sauce 1 minute, stirring constantly. Serve warm

RayEthier

Canon EOS-5D Mark II

Canon EF-S 18-55mm f/3.5-5.6 USM

03/03/2009 09:55:10 AM · #16

Goodness... you guys can afford meat???

Ray starts looking for secondary employement :O)

Ray

03/03/2009 10:04:21 AM · #17

For real BBQ, you need smoke, low heat and time. The best thing for BBQ at home is a water smoker, but excellent results are possible with a Weber charcoal grill. Gas grills are just too hot, even on the lowest setting.

My favorite BBQ is beef brisket with a nice thick layer of fat on the top. You need a good rub wet or dry (I try to avoid rubs with sugar, since it tends to burn and not taste so good) to completely coat the meat, which then gets wrapped tightly in plastic wrap and stuck back in the fridge for a couple of days. You'll need some wood chips too. I got some oak chips that are made from the barrels they use to age Jack Daniels, they give a unique flavor, but really, any hardwood chips will work too. They need to be soaked in water before you start cooking.

If you're using a Weber, you want to make 2 fires, one against each side of the grill and put a piece of heavy duty foil in the middle to catch the drippings. I usually make a little tray out of the foil in case there are a lot of drippings. You don't want a really hot fire, because that will dry out and burn up your chips and the outside of your meat. put a good handful of wood chips on the fires, set the meat on the center of the grate over the foil with the fat side up, put the lid on and close the vent about 1/2 to 2/3 so your fire doesn't go out or get too hot (you're aiming for 180F - 225F) Add more charcoal and chips as needed to keep it cooking for about 3 hours. At that point, you can either keep it on the grill or, take it off, wrap it in a foil pouch and put it in the oven at 225F for another 4 hours or so. If you do wrap it in foil, the drippings can be used to make great sauce. After taking it out let it rest before slicing across the grain.

Yum!

You can do the same thing with pork shoulder/butt and make pulled pork. That's yum too.

Samsung Galaxy S21, S21+, S21 Ultra

03/03/2009 10:07:50 AM · #18

Originally posted by RayEthier:

Goodness... you guys can afford meat???

Ray starts looking for secondary employement :O)

Ray

BBQ developed as a way to prepare the meat that was given to the farm workers and slaves.

Brisket, pork shoulder/butt etc weren't exactly the premium cuts (and still aren't for the most part).

Bear_Music

Sony 24-70mm F4 Vario-Tessar T* FE OSS

03/03/2009 10:49:09 AM · #19

For the record, this whole thread is about "grilling", not "BBQing", pretty much. It's about grilling things over an open flame. BBQ is slow-cooking for extended periods in low heat with aromatic smoke. Not that I'll be able to convince many of the distinction...

R.

eamurdock

Pentax KP

Pentax FA 77mm f/1.8 Limited AF

03/03/2009 10:58:10 AM · #20

Originally posted by Bear_Music:

Ok - I do a whole brisket with a dry rub, smoked over oak at ~200F for 24 hours. Getting a whole brisket in Wisconsin is takes a bit of calling, and explaining. This year I might cheat a little and use the oven for part of it - so I can get some sleep, too. My plan (once I get my farm) is to build a proper Texas-style pit.

But I also can't help commenting on the pizza - I do grilled pizza directly on the grill grate - no pan. Make your crusts (basic yeast bread) and throw it (bare)on a HOT grill for ~ 6-8 minutes; then flip, top it, and put it back on. It's hard to believe but the bread doesn't stick or fall into the coals.

Tamron SP AF 28-75mm f/2.8 XR Di for Canon

03/03/2009 11:06:52 AM · #21

Originally posted by Bear_Music:

Ya, I did mention grilling in the OP because of my post last year on how to grill a steak.

What I'm really looking for is some good BBQ recipes... slow cooked.

Thanks

jrtodd and

spazmo99 and everybody else. I getting hungry and ready to try some of these.

pamelasue

Canon EOS-5D Mark II

03/03/2009 11:22:49 AM · #22

Originally posted by eamurdock:

But I also can't help commenting on the pizza - I do grilled pizza directly on the grill grate - no pan. Make your crusts (basic yeast bread) and throw it (bare)on a HOT grill for ~ 6-8 minutes; then flip, top it, and put it back on. It's hard to believe but the bread doesn't stick or fall into the coals.

We grill pizza the same way all the time ... it turns out fantastic! Especially if you throw a little smoker box with some wood chips in ... gives it an authentic wood fired brick oven taste ... I'm always trying gourmet types of ingredients also ... I've found that it really helps to pre-cook the meat/veggies ... I stick them under the broiler and get a good char happening because the crust cooks so fast on the grill ..

03/03/2009 11:26:58 AM · #23

I do pizza that way as well. Lately though I have been using the iron skillet as it allows for a pseudo deep dish style where I can get more on top and be more creative in what I put on it as well.

03/03/2009 11:52:44 AM · #24

Oh, another thing that's great to smoke is sausage. Making your own is the best, I use a mix of beef and pork seasoned with salt, black pepper and cayenne (to give it a kick). If you're in a hurry, or just not up for making sausage, use Italian sausgage and smoke it until it's cooked through. They taste great and don't take all day like a brisket or pork shoulder/butt.