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View Full Version : Barbeque time. So, how do you like 'em?



Mitchell Andrus
05-14-2010, 5:19 PM
Marshmallows, that is. mine need to be just browned and ooshy inside.
.

David G Baker
05-14-2010, 6:53 PM
Scorched, gooey and lots of them.

Bonnie Campbell
05-14-2010, 6:53 PM
Blackened and falling off the stick can't be beat. Found out as a kid that a fork and Bic lighter work great year round :D Mom finally made me at least go sit out on the front porch when I'd be toasting marshmallows. I guess the flaming ball of suger that could fall at anytime worried her :rolleyes:

John Pratt
05-14-2010, 6:58 PM
Roasted Marshmallows..YUK! I don't mind them so much "raw" but cooked, no. Wife and kids hate it when it is time to make Smores. While they are cooking their Mallows I eat all the chocolate.

Phyllis Meyer
05-14-2010, 7:18 PM
Forget the marshmellows...give me chocolate!

Phyllis:)

Ken Fitzgerald
05-14-2010, 7:26 PM
Phyllis....the LOML likes both between graham crackers....SMORES?

Tim Morton
05-14-2010, 8:24 PM
browned enough to form a nice crispy bubbly shell on the outside....and the inside is completely melted....not black.

chocolate and graham crackers is a given:cool:

Gene Howe
05-14-2010, 8:53 PM
Youse guys are making me drool. :D

Charlie Reals
05-14-2010, 9:21 PM
never could stand those gooey buggers, same with peeps :eek:

Joe Pelonio
05-14-2010, 10:16 PM
I put barely warm but really prefer them right out of the bag. To me they are a few steps above peeps since they are not covered with sugar on the outside. Hmmm, toasted peeps??

Zach England
05-14-2010, 10:31 PM
see ketchup thread

Mike Archambeau
05-15-2010, 10:04 AM
Brisket that is........marshmellows for dessert immediately following.

Has anbody tried the Brisket with coffe rub from here:

http://www.primalgrill.org/index.html

Best darn thing I ever cooked over fire. Good enough for even the fussiest eaters. Just make sure to buy the whole brisket. Make two even. The sandwhiches on day two are as good as anything I got in the delicatessan in New York.

Mike Archambeau
05-15-2010, 10:07 AM
BEEF BRISKET WITH COFFEE RUB AND
RED-EYE BARBECUE SAUCE
QUICK RED SLAW

Source: Adapted from BBQ USA, pg. 180
Method: Indirect/smoking
Serves: 8 to 10
Advanced Preparation: 4 to 24 hours for marinating the brisket
For the rub and brisket:
3 tablespoons ground coffee
1 tablespoon coarse (kosher) salt
1 tablespoon dark brown sugar
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cocoa powder
1 center-cut beef brisket (5 to 6 pounds), preferably with a layer of fat about
1/4-inch thick on top
6 to 8 bacon slices (optional)

For the mop sauce:

1 cup red wine
1 cup orange juice
1/3 cup balsamic vinegar
1 cup coffee
1/3 cup Worcestershire sauce
2 tablespoons Tabasco sauce or another hot sauce
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper
Red-Eye Barbecue Sauce (see recipe below)
You’ll also need:
4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for
1 hour in water to cover, then drained
Make the rub. In a small bowl, combine the ingredients for the rub and
whisk to mix. (Break up any lumps with the whisk or your fingers.)
Place the brisket in a roasting pan and generously sprinkle on both sides with
the rub, using about 3 tablespoons per side and patting it onto the meat with
your fingertips. You can cook the brisket right away, but it will be better if
you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a
day ahead.
Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil,
Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl
and whisk to mix. Taste for seasoning.
Set up the grill for indirect grilling and preheat to medium-low.

If using a
gas grill, place all of the wood chips or chunks in the smoker box or in a
smoker pouch and run the grill on high until you see smoke, then reduce the
heat to medium-low. If using a charcoal grill, place a large drip pan in the
center, preheat the grill to medium-low, then toss 1 cup of the wood chips or
chunks on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side
up, over the drip pan and away from the heat. Drape the bacon slices, if
using, over the top of the meat, then cover the grill. Cook the brisket until
very tender, 5 to 6 hours (the cooking time will depend on the size of the
brisket and the heat of the grill).

Whole size brisket will need 12 to 14 hours smoking.

To test for doneness, use an instant-read meat thermometer: The internal
temperature should be about 190 degrees F. Generously mop or baste the
meat on both sides with the mop sauce once an hour for the first 5 hours. If
the brisket starts to brown too much, generously baste it with mop sauce,
wrap it in aluminum foil, and continue cooking until done. If using a
charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of
wood chips or chunks to each side.
Transfer the grilled brisket to a cutting board and let rest for 10 minutes.
Thinly slice across the grain, using an electric knife or sharp carving knife.
Transfer the sliced meat to a platter. Spoon the barbecue sauce over the
meat, or better yet, serve it on the side.

Mitchell Andrus
05-15-2010, 10:27 AM
Yikes, Mike. Weenies on a stick around here. Well... compared to this one anyway.

I volunteer Mike to do the cooking at the next 'Creek get-together.

Kent A Bathurst
05-15-2010, 11:31 AM
see ketchup thread

Add one hot dog from SS demo, and chopped Vidalia onions.

Scott Shepherd
05-15-2010, 11:41 AM
Barbeque? Marshmallows? You really are from up north, aren't you? We roast marshmallows on an open flame. That's far different than barbequeing marshmallows :)

Mitchell Andrus
05-15-2010, 12:21 PM
Barbeque? Marshmallows? You really are from up north, aren't you? We roast marshmallows on an open flame. That's far different than barbequeing marshmallows :)


HAHA Caught me. Yea... REAL BBQ isn't the same a grilling, is it?

I'm a New Jersey boy... it shows.
.

Mike Archambeau
05-15-2010, 7:09 PM
Yikes, Mike. Weenies on a stick around here. Well... compared to this one anyway.

I volunteer Mike to do the cooking at the next 'Creek get-together.

You are on!

Rod Sheridan
05-15-2010, 8:11 PM
Phyllis....the LOML likes both between graham crackers....SMORES?

Ken, smores are roasted marshmallows with a piece of chocolate between graham crackers.

My wife is a Pathfinder leader and apparently they're a Girl Guide standard camp food item.

Personally I find them too sweet, I like just plain well toasted marshmallows.

Regards, Rod.

Charlie Reals
05-15-2010, 8:44 PM
Ken, smores are roasted marshmallows with a piece of chocolate between graham crackers.

I'll take the graham crackers with a big glass of whole milk and Y'all can split the rest of it;)

Glen Butler
05-15-2010, 11:51 PM
Hot coals, no flame, and one marshmallow on a single prong for perfectly even browning and puffing. Get em a rich golden brown and twice the size then put em on the smore so the chocolate melts. Mmm. It's time to go camping.

Scott Shepherd
05-16-2010, 9:37 AM
and Y'all can split the rest of it Wait a minute......says you are in California, but I've never met anyone from CA that says "Y'all", so spill the beans, where are you from? If you were from CA, I would have expected it to say "Brah, you can have the rest" :)

Scott Shepherd
05-16-2010, 10:17 AM
Sorry for the unreadable post, the forum is doing something funny with quotes. I've typed it again to be clearer. It should read -I've never met anyone from CA that says -Y'all-, so spill the beans, where are you from? If you were from CA, I would have expected it to say -Brah, you can have the rest-.

Charlie Reals
05-16-2010, 10:31 AM
Sorry for the unreadable post, the forum is doing something funny with quotes. I've typed it again to be clearer. It should read -I've never met anyone from CA that says -Y'all-, so spill the beans, where are you from? If you were from CA, I would have expected it to say -Brah, you can have the rest-.

LMAO!:D Yeah I know butt I rode a 45 rigid frame, not an 8ft chunk of wood. My Mom was from Culman Ala. my dad was from Neb. I got nobody left in Neb. but a whole bunch of folks down south.
Charlie

Bill Cunningham
05-19-2010, 12:20 AM
Ahhh them were the days.. Crouched around the old campfire in short pants roasting our weenies..:D