Excuses, excuses.
By "chores around the yard", you mean, drinking?? lol
Summer has started (2017 BBQ thread)
- Thread starter ssj4sadie
- Start date
By "chores around the yard", you mean, drinking?? lol
I wish, cut all the scrubs, sprayed weeds in the beds and will cut mine and the neighbors yard when we get home from lunch.
Lunch. Lol
I did last year. Didn't think they were that spicy honestly. My favorite which I can't find are the Johnsonville Bacon Cheddar Brats.
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we really like the jalapeno cheddar brats on the grill.
getting ready to do the standby burgers and pasta salad.
may do my bbq burgers. I cook the burgers with bbq sauce mixed in with the burgers meat along with bacon bits. I then put some shredded pepper jack inside the burger.....yum
getting ready to do the standby burgers and pasta salad.
may do my bbq burgers. I cook the burgers with bbq sauce mixed in with the burgers meat along with bacon bits. I then put some shredded pepper jack inside the burger.....yum
oh and usually top with onion straws but don't have any on hand.
Mmm jalapeño brats need to find some of them. I'm cooking a rack of ribs in the oven now and will finish off on the grill.
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I swear, I must be 16 years old because I laughed at this.
Smokers and ribs are too fancy for me. Burgers, dogs, brats, chicken, and occasionally fish is the limit to my grill worthiness.
Yall post up pictures of the actual grill setup themselves as well.
Little 6lb brisket!
Looks delicious!!!
baby west coast tri tip
Smoked Brisket, and evidently this frog likes
I feel like a cheater, I have the electric smoker, actually three of them. I'm currently fabing up a cart to mount them all to. They are just like a crockpot but it's a smoker set the time and temp and walk away or check on it once in awhile add some chips but it awesome.
Full rack of ribs, remove the membrane from the back of the ribs, mix salt, pepper, paprika, cayenne pepper, garlic salt and brown sugar.
Paprika is for color but also is the medium that combines the sugar and spices 225 degrees, 4hrs and then I usually caramelize BBQ sauce on the grill after the smoker but that's a real quick baste flip baste flip done,
Brisket 225 degrees at 12 hrs min, salt and pepper is fine for a rub but I add paprika and brown sugar as well. I'm gonna go get a brisket now as this got my buds watering.
Full rack of ribs, remove the membrane from the back of the ribs, mix salt, pepper, paprika, cayenne pepper, garlic salt and brown sugar.
Paprika is for color but also is the medium that combines the sugar and spices 225 degrees, 4hrs and then I usually caramelize BBQ sauce on the grill after the smoker but that's a real quick baste flip baste flip done,
Brisket 225 degrees at 12 hrs min, salt and pepper is fine for a rub but I add paprika and brown sugar as well. I'm gonna go get a brisket now as this got my buds watering.
I do my ribs the same way. Would love to get a smoker someday. Would I be able to do brisket in my oven at 225 for 12 hours?
Also Antoine have any tips for getting the membrane off ribs easier? I think I spend a little over twenty mins doing it now with just a knife and trying to cut and scrape at it.
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Just get under the membrane at the small end and pull trying not to break it so you would have to start over, and yes you can roast a brisket in the oven it would just need to be covered the whole time
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