sorry. this isn't a "i have this really great recipe" sorta thing. more of a question. are any of you guys good at BBQing? meaning, good ol charcoal weber grill BBQing. I want to learn how to make good beef brisket and tri tip. i always burn it or it turns out really dry. i eat it anyways bc i'm too cheap not to haha. any cooking tips would be awesome.
P.S. MY burger recipie remains secret, specifically in the manner of creating the patty and seasoning. What I will tell you is eggs make a difference, adn with any BBQ or cooking learning the balance of salt/pepper is a must.
You can grill or fry the wings. When i grill them, the sauce is completely different then the one I jsut gave you. That sauce is more of the traditional wings you get at a restaurant that is fried. Batter is easy...flour, salt, pepper, and your favorite seasoning. Fry them...rebatter....fry them...then drop them in a bowl and cover them with that sauce. The key is keeping it from seperating, which may take a bit of white wine which I always have around for cooking sauces (cheap pinot grigio).
Yeah baby! Lump mesquite is the way to go bro...but it burns extremely hot so you msut be careful. If you can get your hands on oak...it's my favorite. Also, when using anythign spicy....honey is the great neutralizer that is natural and never overpowering...you can hide it well And it carmelizes...
man. just being away for like two hours and all this BBQ talk w/o me! ok, catfish - i'm going to go hunt down some mesquite or oak wood this weekend. also going to swing by costco and get me some tri tip. i'll give it a shot. btw, where do you find pappy sauce?
Haha. Love how this went from sharing recipes to Dustin's bbq rant. Me?, I'm all for the bbq rant. Speaking of which...seeing as I've got nothing but time on my hands, I ought to smoke something this weekend. That tri-tip on the weber sounds awesome, but a tri-tip in the smoker is a real treat.
Haha. Love how this went from sharing recipes to Dustin's bbq rant. Me?, I'm all for the bbq rant. Speaking of which...seeing as I've got nothing but time on my hands, I ought to smoke something this weekend. That tri-tip on the weber sounds awesome, but a tri-tip in the smoker is a real treat.
Two completely different animals. I sold my side by side when I moved into a condo....wished I'd never had done that. I smoked Tri Tip with it many times with oak as the primary. If you want to get real crazy....next time you head to a winery, act like the only redneck in the room and make friends with the guys in the back, aka the real drunks.... Ask if they have any old planks they use to age the cheap stuff...which is typically oak strips placed in the barrell to age the cheaper wines faster. I've grabbed it on several occasions from stockpiles...and let me tell you smoking a tri tip with that....unreal.... Personally, i prefer it bloody so the smoker would normally see chicken or pork...then again, digging a 6ft pit and covering it overnight is a real redneck treat too
Add some coca-cola and bourbon or american whiskey to your bbq sauce next time you marinate your steak. The acid in the coke breaks down all the tissue and fat and the sugars add sweetness and caramel like flavors.
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