Grilling and Chilling...Barbecue and such

[bremereric]

Here's what I did tonight....smoked quarters of chicken...baked potatoes....asparagus...four links of Country Boys garlic sausage and a grilled 1015 onion...

 

[bremereric]

Grilling....Chilling and Barbecue


Beside working on cars....I like to grill.....chilling.......and barbecue on the weekends...We usually fire up the grill and have a couple of beer in the driveway every Sunday evening....some of my best are brisket...baby back ribs and smoked pork butt or better known as pulled pork....this is the place I wish to share some of my favorite smoked products along with some grilling side dishes....let me share a few today and don't be afraid to join in

Trim the fat off the brisket place it in a clean un-scented trash bag with a bottle of Claudes brisket marinade...

I then rub it down with Saltgrass Steakhouse Seven Spice

Four hours of pouring the Mesquite smoke to it...and indirect heating method will work....move all the coals to one side and place the brisket to the other side....I soak Mesquite chunks in water and place them on the coals...this produces the best smoke

After wrapping it in foil and baking in the oven at 225 degrees for six hours...then it will slice like this and no sauce is required

 

[bremereric]

Baby Back ribs....

Part two baby back rib education.....remove the silver skin from the back side...this allows the fat to render and it also allows the ribs to accept the rub...

Rub em down with some rib rub...I use Saltgrass Steakhouse seven spice

smoke them for an hour and a half....

barbaque sauce on one end only....my wife doesn't like it....Sweet Baby Ray's sauce

 

[bremereric]

Brussel Sprouts in heavy duty foil.....little olive oil...salt and pepper....diced onions...diced up bacon and a little water....

PS remember they are in the same family as cabbage....

 

[bremereric]

Here's some more


Every once in awhile HEB grocery will have a whole beef tenderloin on sale...usually around 90.00 bucks...some may think that is expensive but not when you cut up your own steaks and it is the choice cut of meat...

I cut it up and use the scraps for stir fry or beef stew...

I then grill it on charcoal with a little chunks of mesquite

One of my favorite side dishes is a simple onion...some olive oil and some Tony Chachere's Creole seasoning..

 

[bremereric]

You can buy Turkey breast roasts all season long...so when I am in the mood I get one and brine it...my brine usually consists of sea salt...onion powder...garlic powder...black peppercorns....and some basil and oregino....usually brine it for one to two days in a cooler with water and ice...

here it is out of the brine..

and here it is after I smoked it...then I slice it up for some great smoked Turkey sandwiches

 

[bremereric]

Some of my rubs and such


This is one of my favorates for ribs

This is what I use to rub my brisket and sometimes I use it on the ribs..

This is the brisket marinade I use....Claudes Brisket marinade

This is the barbacue sauce and the Tony Chacheres...

I got all these pictures except the last one off of the internet...you can source all of these off the internet and have them shipped to you..

 

[bremereric]

Here's a whole smoked turkey


At Thanksgiving this year my father in-law gave me his frozen turkey...I cooked them a brinned turkey in the oven and brisket...

I came home with that turkey and brinned it for two days

Here it is out of the brine and then I put a little rub on it before smoking it....

Here it is after smoking it...

 

[bremereric]

Bigger is not always better


I have a large Texas style barbecue pit with a firebox on the side and it can hold three briskets at a time...it's about 380 lbs and not worth firing up unless I have alot to barbacue....so here comes my little friend...it's a 40 dollar Home Depot Aussie grill...I have had it for three years and haven't burned it up yet...remember I told you lots of smoke and indirect heating...I make a pile of coals in the center of the grill...after they ash over I move them with a small shovel to back of the grill and place what I am cooking on the other side...

 

[bremereric]

Here's what I had for dinner tonight....grilling and chilling 60 degrees outside

I had two of one of my favorites for the grilling and chilling time tonight...long sleeve shirt and light jacket required...and those are tomatoes that I am still getting off the front porch..

Brussel Sprouts smothered in bacon and onions....

Baby oh Baby Babyback ribs...

Mine have the Seet Baby Ray's sauce on them...

My plate before adding some more to my potatoe....

​

 

[bremereric]

Did the taxes and found out I owe...so I did some inside grilling and chilling sort of...had a couple of beers and made a batch of meatballs..for my famous red sauce and meatballs...

 

[bremereric]

This is the next grill and gal I want....


http://www.aspenandvolare.com/attachment.php?attachmentid=1699&d=1298870511

 

[ramenth]

Eric, you're a man after my own heart. When we have good weather here I grille everything. Figure if it can be done on the stove or in the oven, I can use the grille.

I like the good old fashioned bar-b-que, too, man. Every Memorial Day I'm on the patio at midnight getting the pork butts on. Fifteen hours of about 180 degrees. Man, that's good eats!

 

[81Crown]

dam man. you made me want a pulled pork sandwich.

 

[bremereric]

dam man. you made me want a pulled pork sandwich.

Go get you one today....this coming up weekend I will throw a pork butt on there and share some more pics

 

[AdamR]

Once the weather is nice I pretty much grill everyday. Sweet baby Rays is my favorite sauce too.

 

[MtNemoMopar]

Ewe...Noooo, geeze Eric. This was the greatest post until......those dang Brussel Sprouts.
I love to grill, especially in the winter. I use a homemade smoker(indirect, like you do), and use a lot of beech, or maple. My new favorite is maple salmon, with grilled veggies(except those pesky Brussel Sprouts..ech..again).
Briskets are for nice sunny days, with a foot of snow on the ground, and a nice Rye and Coke in my hand.

 

[MtNemoMopar]

With any beef, I like a Montreal smoke rub.

 

[bremereric]

With any beef, I like a Montreal smoke rub.

You know down here in Texas we do it a little different...we are really the ones that keep the beef council happy...I usually always use mesquite wood and sometimes add a little pecan...I am going to do a pork butt this Sunday and I will share some pics

 

[A38Valiant]

With any beef, I like a Montreal smoke rub.

x2 Good steak, Montreal seasoning, grilled to perfection, which for me would be medium rare. Dang, youse guys are makin me hungry!!!!!