any recent BBQ pics, or recipes?

[Spanky]

Just messin around on a sat mornin, makin up tomorrows menu for a company and a lil pool party. I was wondering how our resident BBQ chefs have been doing, and what they have been cooking. Tomorrows menu for me is 3 prime ribs steaks/roasts, they are large cuts and about 2 inches thick(2 bones each) smoke beans, and corn on the cob, all in the Lang 60 for the afternoon meal.

Anyone else roll smoke ths weekend?

How bout the big end of summer weekend, whatcha gonna cook for friends and family?:)

[DangerDan]

I toasted a couple little beer can chickies Thursady afternoon Good and Juicy but nuttin to write home about. It was brined in a bottle of chardanay, OJ concentrate and a cup of lemon juice with some salt, rosemary and tyme .

http://i44.photobucket.com/albums/f26/DangerDanphoto/100_0485.jpg

http://i44.photobucket.com/albums/f26/DangerDanphoto/100_0487.jpg



Other than that nope.

Tonight we're breaking into the last bag O goodness PP ala Spanky...:lol:
and tomorrow its T-bones & Porterhouses...

Nuttin going this weekend to get my freak on with the smokin though...

Maybe/likely Thursday or Friday night I plan on the Chimichurri with flank steak again and maybe some beef tenderloin medallions this time with the sauce.

Here are some pics of that dish and the recipe. It was pretty doggon tastey.

For the chimichurri sauce:
1 cup packed fresh parsley leaves
5 medium cloves of garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
For the steak:
2 pounds flank steak
Salt and freshly ground black pepper to taste

Fisrst I prepared the sauce per instructions

Next, I butterflied my two flank steaks with the grain, wide open, but not completely split. I'd recommend chilling the meat in the freezer for a spell to get it good and firm. A nice sharp fillet knife will do wonders here.
http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0008.jpg
With the the steak butterflied & open I spread the sauce liberally onto the meat.
http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0009.jpg http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0010.jpg
I rolled the meat near side to far pulling the roll towards me gently so I didn't squeeze out all the goods whilst I was rolling.
After getting the flank rolled up I used some butchers twine to tie it up good. Notice the twine runnin from end to end. I tucked the ends in a bit to hold the goods while resting and grilling.
http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0011.jpg http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0012.jpg
After I finished preparing the rolls and tying them up, on to a platter and into the fridge they went to rest until grilling tonight keeping a little extra sause for basting.
http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0013.jpg

One last thing I gotta mention. You'll probably fall prey to finger lickin... Just so long as you do go to lickin the spoon and bowl it'll probably turn out alright.

I grilled the flank rolls at 350deg. closed for about an hour or so. Got a meat temp of 145 and off the grill for a short rest and slice. Overall they tastes pretty good. I think next time I'll marinade the steaks for a few hours before preparing the rolls but the sauce drizzled over the slices tasted great with the steak. I'd give this one a 6 on the danger scale. This was the small one.
http://i44.photobucket.com/albums/f26/DangerDanphoto/000_0015.jpg

[Riva]

Well ,not my pic, but indicative of my cooks. :)
http://i538.photobucket.com/albums/ff349/dirtydaddy_album/BBQ/IMG_0392.jpg

[Spanky]

Well , as mentioned above the prime rib roasts were awesome looking.

http://i241.photobucket.com/albums/ff55/Captspanky/Ricksprime1.jpg

and they went into s combo of oak, cherry and mullberry for 2 hrs and 15 minutes until they reached an internal of 140 - 148. I developed a new rub for these and it worked out nicely. Here are the subjects about to go into a foil tent and 15 minute rest.

http://i241.photobucket.com/albums/ff55/Captspanky/ricksprime2.jpg

they made the whole house smell wonderfull, and after the rest, I sliced all three of them (butterflied) and stacked em on a platter for guests. We did have corn on the cob and Wicked baked beans. It was all perfect and, everyone had plenty to eat( 8 of us).Still had 1 of the roasts left over for tomorrow!:D

http://i241.photobucket.com/albums/ff55/Captspanky/ricksprime3.jpg

Hope everyone had a nice weekend. Hope to see some other peoples Q's too.

[Whit1]

A year ago I was passing along the requests to have a BBQ forum in MS to the power that is. I did this a couple of times, but never paid any attention to whether or not one was ever put in. It wasn't until yesterday that I found out there was such a forum so here I am.

It's shortly before 5AM and I'm heading back (notice I said "back") to bed, but I'll post a favorite sauce recipe or two for you guys and gals to ponder.

My experience cooking RIBS.....I tend to capitalize the letters 'cuz they're so damn much fun to cook and even better to eat......is limited somewhat, but I'm looking for new ways as well as meats to cook. I'd like to get into dry rubs as well and I also do Beer Can Chicken, but would like to hear about rubs for that BBQ delight.

I did cook a large batch of RIBS on Monday for our Lions Club. I had 17 baby-backs going...........slow cooking of course......in 7 electric cookers (the grilling capacity as well as temperature control weren't available) and they came out near perfect. Forty-five people were very happy campers after the dinner.

"Yawn!" See ya later today.