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Love Bar-B-Q!

Luster

By Luster
in The Off-Topic Bar

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Spurshot Senior Enthusiast

Spurshot

Posted
Posted

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

 

Scotty ,

Is that your T-28? I'm the custodian of the FAA certificate for civilian converted T-28s.

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scott19677 Senior Enthusiast

scott19677

Posted
Posted

Scotty ,

Is that your T-28? I'm the custodian of the FAA certificate for civilian converted T-28s.

Oh no. I wish. They were just going to an airshow/museum and got pulled over buy the cops. Just there to help while they cleared up all the permits with the cops. The pics REALLY do not do this aircraft justice. IMOP people just can not appreciate what it takes to get a machine with a man onboard to break the bounds of gravity and fly. When you look at something that is older than yourself and see the engineering that went into it without the aid of computers and gadgets is amazing. BUT! back on topic...i have got my little Webber heating up, some nice little potatoes in the oven, and some good smoked sausage coming up to room temp and ready to throw on the grill. + Mamas slaw and a few other sides ,not counting my Segrams 7&7 this might be a pretty good Saturday. Gotta get to be early in order to watch the F1 race in the morning. :cheers:

Spurshot Senior Enthusiast

Spurshot

Posted
Posted

OK, it's ON! Today's my birthday and I'm doing barbeque...cause my wife said so. :crackup:

 

Today, it's tri-tip and salmon. I started at 6:30 this morning. I made the tri-tip injection/au jus using beef broth, my rub, Franks Red Hot sauce, soy sauce, and red wine.

 

More later. (w/pics if I don't get hammered and forget.)

BigBlueLB756 Senior Enthusiast

BigBlueLB756

Posted
Posted

I just dropped by here for a snack-look at the pictures again.

This so much justifies Lipitor!

Luster Senior Enthusiast

Luster

Posted
  • Author
Posted

OK, it's ON! Today's my birthday and I'm doing barbeque...cause my wife said so. :crackup:

 

Today, it's tri-tip and salmon. I started at 6:30 this morning. I made the tri-tip injection/au jus using beef broth, my rub, Franks Red Hot sauce, soy sauce, and red wine.

 

More later. (w/pics if I don't get hammered and forget.)

 

Comment and question...

 

Happy Birthday! :cheers:

 

Where are the pics? :thumbs:

Spurshot Senior Enthusiast

Spurshot

Posted
Posted

Ok, Bill. I forgot. Too much beer and BV Georges La Tour and another bottle of BV Clone 6. (I forgot how good Clone 6 really is :thumbs: ).

 

But I did get a few quick snaps

 

Injected tri-tip with my home made marinade and rub. Grilled cold and smoked for 3 hours to a perfect 135F internal, rested for 30 minutes and sliced. Check that smoke ring....Medium rare and smoked 3 hours. That's a feat!

DSC_2928%20Medium_zpsljzqchzs.jpg

DSC_2930%20Medium_zpswv536pnn.jpg

DSC_2932%20Medium_zpsffnvrnod.jpg

 

Smoked salmon...3 hours of fruit woods with a savory rub....this will convert the pickiest "fish tastes fishy" eater.

DSC_2931%20Medium_zpsausffleg.jpg

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Luster Senior Enthusiast

Luster

Posted
  • Author
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Ok, Bill. I forgot. Too much beer and BV Georges La Tour and another bottle of BV Clone 6. (I forgot how good Clone 6 really is :thumbs: ).

 

But I did get a few quick snaps

 

Injected tri-tip with my home made marinade and rub. Grilled cold and smoked for 3 hours to a perfect 135F internal, rested for 30 minutes and sliced. Check that smoke ring....Medium rare and smoked 3 hours. That's a feat!

 

 

 

 

Smoked salmon...3 hours of fruit woods with a savory rub....this will convert the pickiest "fish tastes fishy" eater.

 

 

 

 

Capture_3.jpg

OhmMega Enthusiast

OhmMega

Posted
Posted

Gates and Arthur Bryant's are pretty low on my list. The meats were usually dry and service unsurprisingly terrible. If they'd move out of the ghetto and hire people that give a damn then I bet they would be the top dogs.

 

I had high hopes for John Russell's but Russell bailed and things didn't taste as good.

 

OK Joes for their pulled pork, turkey and chicken, Rosedales for their sausage, Johnneys/Jack Stack for the brisket, and Zarda for burnt ends and ribs.

 

You can usually find Gates or K&N sauce in my refrigerator.

Luster Senior Enthusiast

Luster

Posted
  • Author
Posted

Zarda for burnt ends and ribs.

 

 

 

Our Hy-Vee Store always carries Zarda Ribs, pre-cooked, ready to eat, for $12.99 for a full slab. Pretty nice when I don't have time to do it myself and a bunch of my kids and grandkids are on their way over! (If we buy them at Zarda, they're $26 a slab).

Spurshot Senior Enthusiast

Spurshot

Posted
Posted

You guys are killin me. We just don't have that many good bbq joints out here. There are a few, but a good one is hard to find. Finding good brisket is like looking for Ford emblems at the Corvette swap meet.

 

I'm always looking for places when I travel the "BBQ Belt". There's a place in Ft. Wayne IN that was pretty good. Ziffles?

 

I'm often disappointed by the stuff I get in restaurants. Too often it's dry, leftover. It's a tough business. They have to have consistent sales to have consistently moist and good bbq.

Luster Senior Enthusiast

Luster

Posted
  • Author
Posted

You guys are killin me. We just don't have that many good bbq joints out here. There are a few, but a good one is hard to find. Finding good brisket is like looking for Ford emblems at the Corvette swap meet.

 

I'm always looking for places when I travel the "BBQ Belt". There's a place in Ft. Wayne IN that was pretty good. Ziffles?

 

I'm often disappointed by the stuff I get in restaurants. Too often it's dry, leftover. It's a tough business. They have to have consistent sales to have consistently moist and good bbq.

 

If you ever come to KC, you can eat BBQ at a different place every day for 2 weeks and they're all good!

 

Here's another one... Filling Station Bar-B-Que in Lee's Summit, MO. Yes, really an old gas station from the 40's and 50's.

 

Best Burnt ends! (And let the killin' continue) :lol:

 

DSC00940.JPG

 

two-meat-dinner.jpg

The Zip Senior Enthusiast

The Zip

Posted
Posted

Man, that takes me way back. While growing up on coast between Georgia and South Carolina, whenever we had to fill up the car we went to a "filling station", and they looked just like that complete with era pumps. A filling station had an attendant that checked all fluid levels, tire pressure, pumped the gas, and cleaned all your glass. Great shot, BTW, the BBQ ain't bad either. I've always had coleslaw with BBQ, but when I moved out west was the first time I tried coleslaw on a slow cooked pulled pork sandwich. Great sandwich.

Spurshot Senior Enthusiast

Spurshot

Posted
Posted

 

 

DSC_2926_zps1vmoqfut.jpg

 

 

 

 

 

Well the pastrami received raving reviews from family. So, I've got 4 more going. I plan on giving away a couple and keeping the other 2.

TedzGMC Enthusiast

TedzGMC

Posted
Posted

I live in the BBQ capitol of Texas love the smell of smokers cooking throughout this town. I love the pork too but Texas BBQ is the best in my opinion.

Spurshot Senior Enthusiast

Spurshot

Posted
Posted

I've been wanting a slicer for years. Yesterday, I bought a used one off of ebay from a local guy. Pretty nice shape and a pro model from Globe, albeit a light duty model. 37 lbs and just fits in my garage cabinet.

 

DSC_2949%20Medium_zpss9l0cijq.jpg

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