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whats going down on your barbi this weekend?

Discussion in 'Food Forum' started by 97guns, May 25, 2007.

  1. 97guns

    97guns

    615
    0
    Jan 9, 2005
    find me
    today after work im picking up some country style prok ribs on sale for .99 and a couple of chickens also on sale for .77 going with them is corn on the cob for 5/$1. im Q'ing up on saturday.
     
  2. major

    major Rejected member

    2,305
    0
    Aug 19, 2001
    Cochrane, Alberta
    Add a Vidalia onion in that and you're all set.
     


  3. Singlemalt

    Singlemalt In the rough

    861
    57
    Apr 6, 2004
    Will be a continuous event starting tonight through Monday night....

    Meats are:

    Pork tenderloin

    Racks and racks of ribs, dry rub goes on tonight

    Special burgers

    Filets
     
  4. Mild Bill

    Mild Bill Millennium Member

    2,745
    0
    Oct 18, 1999
    Tampa, Florida
    It's true peeps!

    Cut some thick slices, like 3/4" and drive 3 toothpicks in them to hold them together...

    Olive oil, salt, pepper, and paprika for color...

    Get some good grill marks on them and let'em soften and sweeten up a little...

    Ditch the toothpicks and offer them up on a big serving platter with da meat!

    That's some signature action right there!

    :beer:
     
  5. Mr V

    Mr V

    601
    0
    Jun 14, 2006
    Spokane, Wa
    Steaks and yams with vidalia onions with olive oil drizzled on top ;and tehn wrapped in foil and baked on the bbq.
    Whole host of other items for dinner that don't require bbq.
    Hope you all enjoy the weekend.
     
  6. KG4IDA

    KG4IDA

    245
    0
    Jul 4, 2002
    East Tennessee
    ChedderBrats, Hebrew National hot dogs and some burgers with grilled pineapple slices.
     
  7. norm357

    norm357

    9,982
    0
    Feb 20, 2003
    I started a 18lb Briskit on the Weber EARLY this morning to get some smoke, and now Im finishing it up in the oven.
     
  8. Walter45Auto

    Walter45Auto

    1,545
    2
    May 26, 2004
    Dallas, TX
    Those are things of beauty.


    :freak:






    :reindeer: :50cal:
     
  9. wallyglock

    wallyglock

    523
    1
    Mar 1, 2005
    in.
    if you are have your ears on......

    tell me about your smoker......what brand is it, how often did you have to add coals to do your 4 chicks and 2 butts, how is the flavor , and any and all details that are in line with the cooking you do with it !

    what about the initial price of the smoker ? also...do you use wood ?

    thanks ! wally
     
  10. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    More than likely, fish. Probably shark or flounder.

    ...and the new flat iron #10 that I bought for the "SO". I'm still working on seasoning it :)
     
  11. jawjaboy

    jawjaboy Casual lead ho

    2,367
    1
    Mar 1, 2002
    RFD South Georgia
    It's a Brinkman, $59.95 at WM. I bought it to do small batches, instead of firing up Bertha! This cookin' was it's maiden voyage. As with any new cooker, you have to "learn it". It took 2(separate) pans of coals/wood on this cookin'. It did a good job, but will get better as I "learn it". I used a combination of charcoal and pecan wood here. With Bertha, I use nothing but pecan. The flavor? Delectable! :eat:
     
  12. wallyglock

    wallyglock

    523
    1
    Mar 1, 2005
    in.
    for your info. ok, when you have time, tell me about big bertha !

    couple more questions:
    2 pans of coals for your cook on the food you pictured, how much total time and what were the weights of the butts ?

    is the brinkman unit fairly decent on draft control....you know, how much fiddling with the vents to maintain the proper temp ?

    would a gas smoker, to your knowledge, have about thee same results with a chunk of wood added for flavor ?

    had my eye on a big green egg cooker, but the price is pretty steep. the thing that impressed me about the egg was that a bag of charcoal would last for 2-3 months, so it IS a very effecient cooker !

    hope to hear from you again and all your imput is very useful

    wally