Summertime Barbecue

Mr. J

Well-known member
Sep 12, 2019
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With the weather improving by leaps and bounds, there's no doubt that lots of us are gonna fire up the grills and get our meats cooked to perfection. Myself, it'll be high time to make more barbecue sauce for friends and family around my neck of the woods. So straight to the point, what are your go tos for barbecue? Extra shoutouts to those that man the smokers low and slow. Happy grilling!

Your friend,
Mr. J
 

masterpoonhunter

"Marriage should be a renewable contract"
Sep 15, 2019
3,216
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Sure BBQ recipes, I'm in.

Buddy of mine is a friggin Pit Boss when it comes to Bar B Que and has been doing it for about 45 years so has some legacy experience. Has passed on some significant tips but a fav meal for the guys (recipe should be adjusted for # of guys):

- Smoke a small size brisket - aim for 13 or so hours if larger briskett, add another 90 mins if medium, up to 120 min more if relatively large
my buddy used a mix of apple and hickory chips for smoking material, I found that to be my favourite smoke flavour as well.
- On the grill, layout a spach cocked chicken, Lemon and Various herbs definitely with sage marinade, and half way through cooking add the remainder, brushing it on the bird. You want a few flareups through cooking. In this mix of meats etc, the lemon and sage base seems to fit best.
- Other half of the grill, prep x number of thick cut pork chops, hot sauce marinade, and your fav coating for a crust finish. I mix up a tomato based sauce with bits of jalapeno and its juice added. Or some store bought your call. Mine goes from "yeah that is hot up to What the Flying Fuck are you doing to us". But back to the pork chops, it just seems to my taste that adding a lot of hot spice to them just works. For a crust I mix salt, garlic and onion poweder and fresh cracked pepper, dipping one side, leave the other uncoated. Just looks better when you plate all this.
- Cole Slaw side, with a corn bread. Corn bread is one of those breads that can be made more savoury or more sweet. A perfect corn bread does not crumble and is neutral, so could go either way. I have Pitt Bosses recipe and if I share it he will kill me. Basic slaw here, cabbage, carrots, I add a few bits of dill pickles cut really fine, basic vinegar and mayo dressing.
- a relish for either the meats or as a jam for the corn bread. I make a killer Jalapeno laced Pineapple and honey relish.
- and since many of us like to make shredded brisket sandwiches, some really basic white bread buns.

Add adult beverages and voila, what has proven to be a pretty damn good guys get together ... snack. Oh and dessert, you know a box of Timmy Ho's donuts tends to disappear during these evenings.

MPH out.
 
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80watts

Well-known member
May 20, 2004
3,430
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Victoria
BBQ rotissary..... A roast---- baited with olive oil, pepper and salt. Check online recipes for how long and what temp to cook at. Leave over night in fridge, take out and let go to room temperature then put in rotissary rod. Cooking time depends on temp and weight of roast. Always have a meat thermometer to measure the temperature of the roast...

https://www.bing.com/search?q=roast+beef+bbq+cooking+time&FORM=QSRE8

https://www.bing.com/search?q=roast...efig=6a191a4de1044bc397c0c75b2e93aabf&pc=W247

Next time I think I will inject rum or rye into the roast.
 
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thomasles

Active member
Sep 26, 2013
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Last few weeks I am contemplating on getting a pellet smoker. However, I’ve been making smoked beef and pork ribs on my Weber kettle. This weekend hope to make some pork belly burnt ends.

happy grilling, smoking etc
 

PuntMeister

Punt-on!
Jul 13, 2003
2,293
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Digg’in smoked pork belly on the Ninja Woodfire Grill.

Poke the fat cap like a crack-ho on payday; Cross-hatch and sensuously deep massage that flesh with all the good rub spices you love, tinfoil base and sides tight like yoga pants, smoke low then crank it up a bit until up to temp.

Only takes an hour or so to come out perfect. Crunch that miracle top crust. Mmmm. 😋
 
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Just4fun2

Active member
Jul 17, 2025
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What about one of you chefs throw a get together for your fellow Perbites, we'll BYOB. I'm sure there'll be many stories to share and fun times amongst the boys. 😁
 
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