BBQ action...

**0rion** · 08-19-2006, 01:34 PM

Anyone into BBQ'n? I have 2 boston butts on right now and should be ready in the next hour. Nothing like some good BBQ. I stepped my game up a bit this year and actually started learning how to BBQ and not just grill. My wife bought me a char-griller for my b-day last year and I added the firebox this year. I switched over to lump charcoal and use mesquite mixed in. Currently only use 1 rub (strawberry's) and only a couple of finishing sauces. I plan on branching that out though next season.

**Sarge** · 08-19-2006, 01:35 PM

Yup...Mama is smoking a brisket right now.

**0rion** · 08-19-2006, 01:46 PM

That's going to be my next experiment. I guess to get a really good brisket it takes some practice to keep it tender and not bitter. I usually stick with the easier stuff for now. Butts, ribs, country ribs, chicken, and stuff like that. Does she use a rub on her brisket?

**issues** · 08-19-2006, 01:53 PM

i get too drunk to get into it that much, i cant stand to bbq sober
it is a waste of time

**mmciau** · 08-19-2006, 02:15 PM

Try this one!

Mike

MARINATED STEAK for Australian BARBECUE

Marinate for 12 Hours (Minimum)

Oyster-blade Steak (Select required number of pieces to serve)

4 medium Cloves of Garlic (use of garlic crusher desirable)

(Big Thumb) Green Ginger (Peeled)

4 Dessertspoons Curry Powder (Vindaloo preferred for this recipe)

Chillies (4 or 6 or 8) – Your call re the “burn factor” (More Chillies = more burn on the way IN and definitely more burn on the way OUT!)

½ Cup ONLY Brown Vinegar

200 ml Soy Sauce

200 ml Claret Wine

Soften Steak with meat mallet
Place all ingredients into a very large Screw top Glass Jar (4 litre size recommended).
Place in refrigerator.
Rotate and end-for-end ingredients in the jar every 4-6 Hours.

(By using Vindaloo Curry, steak will turn Curry colour over the marinating period)

WARNING – This is a “fiery” recipe – how much “fire” depends on the number of Chillies used.

Originally developed by Mrs Anne Brown of Darwin, Northern Territory.

**issues** · 08-19-2006, 02:25 PM

that is way to much for a bbq

**Sarge** · 08-19-2006, 03:50 PM

Originally Posted by 0rion

That's going to be my next experiment. I guess to get a really good brisket it takes some practice to keep it tender and not bitter. I usually stick with the easier stuff for now. Butts, ribs, country ribs, chicken, and stuff like that. Does she use a rub on her brisket?

Oh hell yes Rub.....use sauce down here and get your ass shot!
She cooks it in the oven wrapped in foil...setting in about a 1/4" of water for like 6 hours at 275.....then I finish it off on the pit....smoking that bad boy for another couple of hours...meat melts...cut it with a fork....
http://www.texasbbqrub.com/

**0rion** · 08-19-2006, 05:19 PM

Got the butts done and ate. Damn, that's some good stuff. I did one plain and one with the Strawberry's rub. The rubbed butt is awesome. The plain one is good too but nothing beats that rub. I chop them up and put grated raw cabbage and a thin marinade called Wickers on a hamburger bun. Makes great sandwiches. I made 8 lbs of it so I'll be taking some into work Monday for the guys.
That brisket is on my "to do" list. I wanna try it on the BBQ from start to finish but everything I've read says that's really hard to do. I'd still like to try it once and see how I do. A buddy of mine brought some brisket up from Texas one time when he was there on business. That's some of the best meat out there. I was blown away with how good it was.
issues02z06,
give it 10 more years and you'll understand. I completely see where you're coming from because I used to be the same way but at some point the food became just as important as the beer.