Grillin and Chillin!

[Airhog]

Folks, the barbeque season is upon us once more. Please share your favorite BBQ recipes, rubs, marinades, BBQ drinks, etc.


Here are some of my favorite recipes.

Smoked brisket in the oven. I will admit it, I don't own a smoker, one reason being that I live in an apartment. This recipe will produce pretty darn good brisket, even without a smoker. It takes a few simple ingredients and anyone can make this dish.

The first step is to get the brisket ready. You need plenty of time before you throw the brisket in the oven, at least 24 hours. Trin off some of the fat, but leave a little on it. Since your not cooking over an open flame, you dont need as much fat to keep it moist.

My Dry Rub Marinade
Paprika
Garlic
Brown Sugar

I usually buy one of the small bottles of Paprika. To this I add garlic powder, and some brown sugar, about 1 tsp of each. You can add any other spices you want, and even some red pepper for a bit of heat. Mix it all up well, and use the bottle the paprika came in to sprinkle it very generously on the meat.
Let it set overnight in the fridge. Wrap your meat up in foil. Try to wrap it up so that none of the juice will leak out the bottom. You also want to add 1/4 c. to 1/2 c. liquid smoke to the meat. I like to use a flavor injector and inject some of the rub mixed in with the liquid smoke. Set your oven to about 200-215 degrees. You wanna cook about 90 minutes per pound. Use a meat thermometer to check for doneness.

[Cuckoo]

If you're in OKC, then you know it was 100 today. That's too dang hot for grillin'.

[Airhog]

Actually I'm in norman now, but it was dang hot down here too.

[Airhog]

Here's another recipe, this one goes great with any BBQ

Baked Beans
2 cans of Pork-N-Beans
1 onion diced
6 or 7 strips of bacon
Mustard
Ketchup
Brown Sugar
Liquid Smoke

Cook the bacon until crisp. Then take out the bacon. Add the diced onion to the bacon grease. Cook the onion until translucent. Crumble up the bacon, and add it and the onions to a large pyrex baking dish, along with the Beans. Add Ketchup, Mustard and brown sugar to taste. Add 1 tbl. of the liquid smoke. Cook in an oven at 350 for 30 to 45 minutes.

[Swaggs]

Porn-N-Beans? No thank you...

[Airhog]

Nice catch Swaggs. I always wondered why they were a bit salty...

[mhass]

Watch the Food Network at 1:00 Eastern today for my favorite local rib joint. It's the reason I don't know any good barbeque receipes.

[flere-imsaho]

Here's an appetizer the wife & I do when we have friend over for grillin:

Grilled Poblanos & Goat Cheeses

Take 1 Poblano Pepper per person. Poblanos are green and look like withered green Bell Peppers. They range widely in heat - some are relatively spicy, some are pretty much not spicy at all, so it's kind of hit or miss.

Cut the Poblanos in half and remove stem & seeds. Spray lightly with a cooking spray or brush with olive oil.

Start grilling with the "inside" of the Poblano down on the heat. When the flesh on the inside just starts to blacken, turn 'em over.

Take crumbled goat cheese and spread on the now up-turned inside of the pepper. Continue to grill until two criteria are satisfied:

1. Cheese is melted.
2. Outside (which is now down on the grill) of the peppers are just starting to blacken

You may have to move them off the direct heat, depending on the heat of your grill.

Serve!

Quite tasty, and serves as a good appetizer for folks to munch on as you prepare the main course on the grill.

[Desnudo]

2 parts tequila
1 part triple sec
2 parts lime juice

stir and enjoy!

[st.cronin]

Originally Posted by Desnudo

2 parts tequila
1 part triple sec
2 parts lime juice

stir and enjoy!

EXCELLENT IDEA

[Joe]

barbeque? don't you mean cookout?

[sovereignstar]

Hey Coolio!

[maximus]

Ahh, grillin'. I love it. One of my favorite parts of summer.

[MizzouRah]

I grill almost every night.

Yesterday I took some boneless chicken and pounded them lightly with a meat cleaver. Stuck them into a pan and poured a bottle of Italian dressing on them. Let sit overnight and grill the next day.

Damn good!


Todd

[Swaggs]

Originally Posted by MizzouRah

I grill almost every night.

Yesterday I took some boneless chicken and pounded them lightly with a meat cleaver. Stuck them into a pan and poured a bottle of Italian dressing on them. Let sit overnight and grill the next day.

Damn good!


Todd

Italian dressing and chicken are a good combination. When I tried Atkins, it was a staple of the diet.

[Draft Dodger]

hey, after my recent trip to Raleigh/Cary I'm looking for a nice recipe for sop sauce that you find on all the tables down south; I know it's pretty basic - ketchup and vinegar and stuff, but could use an actual recipe.

[Swaggs]

Originally Posted by Draft Dodger

hey, after my recent trip to Raleigh/Cary I'm looking for a nice recipe for sop sauce that you find on all the tables down south; I know it's pretty basic - ketchup and vinegar and stuff, but could use an actual recipe.

I'm guessing that you are talking about Carolina Barbeque, which is more vinegar-based, rather than the tomato-based type.

I've never made it, but here is a recipe that I found that sounds about right:
INGREDIENTS:
2 quarts cider vinegar
1/4 cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce

--------------------------------------------------------------------------------

DIRECTIONS:
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

[Wolfpack]

Ah, the authentic Q. None of that crap they serve up in the western part of the state. Damn, now I have a craving for some BBQ and no place within several hundred miles that serves it correctly.

[gottimd]

Grillin and Chillin'? You should try Extreme BBQing .