Love Bar-B-Q!

MikeNH · May 2, 2015

Got some BBQ for lunch. There was a new ZO6 convertible in the lot wearing M plates. Lucky guy from GM gets an awesome weekend car on a beautiful day and BBQ? That's too much good stuff. lol

scott19677 · May 3, 2015

I could not stand it any longer. Had to fire up the Webber today. Man, do I smell like smoke.

The Zip · May 4, 2015

Spurshot - I have been on the California Central Coast for 24 years, you did a bang-up job with that BBQ. Tri Tip may have started in this area, but that's a lie if it looks as good as what you posted. I frequently roll through LA county, I may have to make a pit stop on the way to MV.

Spurshot · May 4, 2015

Spurshot - I have been on the California Central Coast for 24 years, you did a bang-up job with that BBQ. Tri Tip may have started in this area, but that's a lie if it looks as good as what you posted. I frequently roll through LA county, I may have to make a pit stop on the way to MV.

I could not stand it any longer. Had to fire up the Webber today. Man, do I smell like smoke.

Got pix?

scott19677 · May 4, 2015

Got pix?

No way! I could not compare my little Webber and a few rib eyes vs. your set up. lol

Spurshot · May 5, 2015

It's all about the meat, not the equipment.

scott19677 · May 5, 2015

It's all about the meat, not the equipment.

Yeah thats what she said. ( Insert comedic drum rimshot) LOL.

Luster · May 5, 2015

"The secret's in the sauce!"

BigBlueLB756 · May 7, 2015

Just had supper.

Stumbled upon this thread.

Where did my life go so wrong.

Mmm, Mmm, goodness!

Luster · May 8, 2015

Just had supper.

Stumbled upon this thread.

Where did my life go so wrong.

Mmm, Mmm, goodness!

OK, you're forcing me to keep this going...... GATES RIBS!!!

BigBlueLB756 · May 8, 2015

The Shed in Ocean Springs, MS, if you like quirky and Blues with yo' meat.

Big Bob Gibson's in Decatur, AL, if you just like good.

sahls01gmc · May 8, 2015

Luster,

Now you need to hit up KC Joes! Smoking Guns in the Northland is growing on me as well....

Spurshot · May 9, 2015

A little off topic ...

So after a week of wet curing, my corned beef experiment went off very well. We had corned beef and cabbage and I made some corned beef hash as well. Best corned beef hash I've made. Sorry, no pix of the hash.

Jewish BBQ... I took the other tri-tip from the brine and soaked for 6 hours to de-salt it a bit, then rubbed with yellow mustard, black pepper, coriander, garlic powder, onion powder....... I forgot what else. Into the fridge it went for 4 days.

After 4 days, it went on the smoker for 3 hours.

Then it went in the fridge again overnight....

Today I sampled some. Incredible flavors. Pastrami on steroids.

The Zip · May 9, 2015

Spurshot - nice marbling in that meat, had to cost you at least 50 bucks, looks good man. Some of those Blues that BigBlueLB756 is talking about will make that go down real easy.