BBQ thread...

[majorcatfish]

hum let's see.......

thanksgiving 2011

browning veggie's for the turkey brine.

simmering the veggie stock.

strained veggie stock.

turkey's brining in the stock.

turkey's going in with 2 boston butt's already in.

turkeys resting.

boston butts resting

 

[ninnymary]

Majorcatfish, how come your turkeys don't have legs? I LOVE pork butts. Those look sooo good. What do you put on them?

Mary

 

[majorcatfish]

and of course....

Christmas dinner herbed crusted rib eye

ribbing herbs on.

in the smoker.

resting.

while it was resting finished up everything else.

cooked the duchess potatoes

sauted the green bean w red bell pepper.

earlier in the day smoked a couple racks of beef ribs and made au jus

and it all comes together......dinner's ready

 

[Southern Gardener]

Wow - that sure looks tasty! I love to bbq veggies on the grill with olive oil and herbs.

 

[majorcatfish]

and new years dinner

smoked pork, beans, collar greens and rolls.

 

[majorcatfish]

Majorcatfish, how come your turkeys don't have legs? I LOVE pork butts. Those look sooo good. What do you put on them?

Mary

mary, we had 2 turkey breasts in the freezer figured it was time for them....

and for the boston butts they were frozen and later turned into Lexington bbq
for the rub it's a low salt herb rub homemade and then yellow mustard rubbed all over it...
knowing that the use of words Lexington bbq and yellow mustard in the same sentence is an oxymoron, since north Carolina bbq is vinegar base and south Carolina bbq is mustard base, but you are now finding more regions crossing the two.

of course the bones never go to waste made 2 gallons of turkey stock...froze that in.

monty your right about stocking up at lowes....... not a big fan of cherry wood, mainly use either apple or hickory.

 

[majorcatfish]

after 14 years of service the firebox rotted out and the wood needed to be replaced.

had a new firebox built replaced the wood and a new coat of paint
ready for another 14 years..

 

[majorcatfish]

forgot forth of july.
ribs and butts.

had a bunch of pictures on the hard drive but it fried and of course in my infinite wisdom forgot to save them on a sd chip.

 

[journey11]

Yum, everything looks delicious!

That blueberry cobbler reminded me of a show I used to watch on RFDTV about campfire cooking. Always wanted to try that!

 

[digitS']

Good Gracious, can you smell that right now and wherever you are sitting??!

I'm glad I didn't open this thread this morning. No, I had soybeans to make some use of so they went in the thrice-cooked soy & rice cakes. So, I'm making what is essentially vegetarian breakfast half the day while all this meat is on the grill !

You know, it isn't cold enuf down there to burn up all those calories - you should send that all that barbeque up here!

MontyJ, can you tell us about the red raspberry glaze? I am really not very knowledgeable about barbequing but want to put together a sauce made with rhubarb before I've got a wheelbarrow of the stuff this spring. I've found a recipe online. I'll buy the rhubarb out of the freezer department at the soopermarket very, very soon. But, if you have any ideas about how to do it right, or how I might do it wrong - let me know.

The other bbq chefs can chime in too. I have no idea what I'm doing.

Steve