BBQ University

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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BBQ University

Postby Scott the Pirate on Thu Jul 09, 2009 12:12 am

This show is on PBS here in the states, but i'm sure that if any of you wanted, you MIGHT be able to find your way onto the internet to check it out for yourselves.

My first post for the thread is :

I got a cool little treat on the 4th of July. While I was grilling and bbq-ing, one of the PBS stations decided to run nothing but “Barbeque University” or “BBQU” all day. It was awesome! I now have 20 new recipes that I need to try and I also now know that I know as much about grilling, barbequing and smoking food as the guy who has his own show! In fact, I pointed out a bunch of his mistakes and the fact that he’s obsessed with the “cross-hatch” grill marks (rather than the flavor of the food) to the gf!

She actually LOVES the fact that I am “that guy” when it comes to my grillings. PG is in the same class I believe….

Maybe one day we’ll have to have a rib cook-off…..

:FSM_that_smells_of_6_hours_of_ hardwood_smoked_turkey_smiley:

That one’s not working either?

Damn!

:smile:
Roy Hunter wrote:Then, when you've got to know them a bit and their defences are down, you go all Scott the Pirate on them...
:lech:
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Re: BBQ University

Postby PKMKII on Mon Apr 19, 2010 11:44 pm

"Barbeque. It's like chocolate for men." - Anthony Bourdain
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Re: BBQ University

Postby extropalopakettle on Tue Mar 15, 2011 3:37 pm

BBQ is a topic I can really sink my teeth into. I use a "Weber Bullet" (google it). So, some homemade BBQ porn:

"It's the wood that makes it good." 5 chunks apple, 1 hickory.
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Pork Butts (shoulders), Beef Brisket, Spices for dry rub (chili powder, cumin seeds, fennel seeds, coriander seeds, brown sugar).
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Toasting the spices (coriander, fennel, cumin, black mustard seed) - these then get ground in a coffee grinder.
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Pork butts and beef brisket rubbed down with spices, dual probe remote read thermometer ready. We'll shoot for about 190°, cooking at a temperature of around 235° for 20 hours or so.
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Hot Coals. We'll toss the wood chunks on this.
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Brisket on bottom rack.
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Pork butts on top rack.
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Smoker ready. Put a lid on it and come back in 20 hours or so, with some vent adjustments to keep cooking temperature around 235°.
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Barbecued Brisket, ready for slicing.
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Barbecued Pork, ready for pulling.
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Re: BBQ University

Postby Tigger_the_Wing on Tue Mar 15, 2011 7:06 pm

Drool…
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Re: BBQ University

Postby PKMKII on Tue Mar 15, 2011 9:56 pm

extropalopakettle wrote:Barbecued Brisket, ready for slicing.
Image


Burnt ends plz.
"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

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Re: BBQ University

Postby Cardinal Fang on Wed Mar 16, 2011 3:25 pm

Try this for a different one.

Get a whole whole leg of lamb (or shoulder) on the bone

Mix together 4 tbsp unsalted butter, 4 crushed cloves of garlic, 1 tsp cumin, 1/2 tsp saffron, 1/4 tsp turmeric and 1 tbsp olive oil.

Trim the excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Spread the spiced butter all over the lamb, working some butter into the incisions made with the knife.

EITHER:

Cover with tin foil. Cook for 7-8 hours at 250°F (120/130°C), basting regularly then resealing. Cook until the juices run clear and you can pinch the meat off the bone. Then increase the temperature to about 475° F (240°C) and brown for 15-30 mins.

Leave to rest for 10 mins before serving.

OR (if really short of time)

Put in a roasting tin and cook at 475° F (240°C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.

Leave to rest for 10 mins before serving.

Either way serve with flat bread and with dishes of salt and cumin on the side for dipping. Some nice morroccan style salads also go well.

The top one is nicer on the BBQ if you have the time, but the bottom one is good done in the oven if you're looking for something different to serve up for sunday lunch for a horde.

CF
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Re: BBQ University

Postby TwistedSister on Wed Mar 16, 2011 3:48 pm

I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.
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Re: BBQ University

Postby PKMKII on Wed Mar 16, 2011 7:03 pm

TwistedSister wrote:I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.


There's no Muslim community near you, is there?
"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

"To doubt everything or to believe everything are two equally convenient solutions; both dispense with the necessity of reflection." - Henri Poincaré
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Re: BBQ University

Postby Roy Hunter on Wed Mar 16, 2011 7:22 pm

Scots and Welsh like their lamb too. Hence Australia and New Zealand...

My favoured method for a leg of lamb is dry rub it with ras al hanout and smoked paprika, put a tinfoil 'handle' on the end of the leg, baste it in a mixture of harissa, lemon juice and garlic, seal each side on the barbie (hence the handle), then cover it and leave it to roast / smoke for at least four beers, turning it once per beer.

Serve with a yoghurt and cucumber dip, tomato and olive salad, and flatbread (pitta, chapati, whatever). And beer. Don't forget the beer.
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Re: BBQ University

Postby daftbeaker on Wed Mar 16, 2011 7:29 pm

Roy Hunter wrote:seal each side on the barbie (hence the handle), then cover it and leave it to roast / smoke for at least four beers

So at least half an hour for the Scottish then? :idiot:
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Re: BBQ University

Postby Roy Hunter on Wed Mar 16, 2011 7:40 pm

daftbeaker wrote:So at least half an hour for the Scottish then? :idiot:
Yeah, I like my lamb rare.
"I don't mean to sound bitter, cynical or cruel; but I am, so that's how it comes out." ~ Bill Hicks.
"To argue with a person who has renounced reason is like administering medicine to the dead." ~ Thomas Paine.
"One should not believe everything one reads on the internet." ~ Abraham Lincoln.
"If you're making a political point wearing a balaclava, you're a c***. It was true for the IRA and it's true now." ~ daftbeaker.
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Re: BBQ University

Postby TwistedSister on Wed Mar 16, 2011 9:46 pm

PKMKII wrote:
TwistedSister wrote:I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.


There's no Muslim community near you, is there?

Are you kidding me? In these here parts even African Americans are rare. We aren't in the "boonies" but you are more likely to find more white folks with no teeth than Muslims or any other ethnic culture. More diverse folks to be found in Stroudsburg PA, but not here.
We have Italians, Welsh (go figure) and Pollocks. No Muslims that I am aware of. It's a really boring area of Pa. to live in, thus the lack of good food to be found.
I wouldn't want to live in NYC, BUT you can find any type of food you want there.
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Re: BBQ University

Postby Roy Hunter on Thu Mar 17, 2011 5:27 am

I find it difficult to understand the sort of food stores that wouldn't stock lamb. It's not like beef in India, or bacon in Tel Aviv; you just don't seem to have demand for it?
:confused:

I'll just nip up the road to Solly's and grab some crocodile steaks for dinner. Or maybe some shark. Or turtle.
:fsm_nom:
"I don't mean to sound bitter, cynical or cruel; but I am, so that's how it comes out." ~ Bill Hicks.
"To argue with a person who has renounced reason is like administering medicine to the dead." ~ Thomas Paine.
"One should not believe everything one reads on the internet." ~ Abraham Lincoln.
"If you're making a political point wearing a balaclava, you're a c***. It was true for the IRA and it's true now." ~ daftbeaker.
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Re: BBQ University

Postby TwistedSister on Fri Mar 18, 2011 9:29 am

I think folks around here just don't like to eat cute, fuzzy baby animals. The food store I pass in NJ sells lamb, but not all the time.
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Re: BBQ University

Postby extropalopakettle on Fri Mar 18, 2011 9:49 am

Wegman's and Sam's Club up here in Northeast PA (Scranton) always has lamb. My kids love the lamb ribs, pan fried with garlic and rosemary, like little meat lollipops.
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