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Barbecue
This group is for all those interested in Barbecue; cooking, eating, competing, equipment, recipes - anything BBQ and that includes Barbeque, Smokers and grillers and grilling, outdoor cooking.
Latest group announcement
Welcome to the Barbecue Group
Hi Folks Welcome to the group. We have a pretty interesting and passionate crowd of grillers, smokers and bbq'ers here.Come on in and enjoy.
BBQ Group Index -Tips, Recipes, Equipment view link
Cheers; Mass
Here's a link to our friends at Peppers, Hot Sauce:view link
9 days ago
Recent Messages
Ostrich!
Okie Dokie, something new at the market here Ostrich meat! Anybody ever cook this bird? It has a real beef kind of look to it. Doesn't look to be really fatty but it's kinda hard to tell. Anyone wanna venture a guess at a grilling or smoking method!
Cheers; Mass
Cheers; Mass
French Toast Recipe
Hey Paddy, here's the french toast method as in the pic.
use just plain old white bread, unless you want to get fancy.
beat one egg mixed with 1/2 cup milk for every two pieces of bread.
butter a skillet and lightly brown the toast.
while its still on the skillet put pats of butter on each piece of toast and sprinkle with cinnamon.
put on plate and smother with maple syrup.
I like syrup on my sausage too.
use just plain old white bread, unless you want to get fancy.
beat one egg mixed with 1/2 cup milk for every two pieces of bread.
butter a skillet and lightly brown the toast.
while its still on the skillet put pats of butter on each piece of toast and sprinkle with cinnamon.
put on plate and smother with maple syrup.
I like syrup on my sausage too.
Jalapeno Chicken Wraps
Jalapeno Chicken Wraps
1 pound boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeno peppers, halved and seeded
1 pound sliced bacon, halved widthwise
Blue cheese or Ranch salad dressing
Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks.
Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken juices run clear and bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
USDA and NAMP beef brisket specs
since we are doing brisket here is some handy information as to what the USDA has as guidelines and this of course covers all beef sold across state lines. these descriptions cover 95% of the offically graded beef as being of "A" maturity which is carcasses from a beef of 9 to 30 months old.
ok let's go;
Quality Grades--
prime
choice
select
standard
commercial
utility
cutter
canner
please be aware that the carter administration raised all quality standards by one level to appease the cattlemen due to high feed prices. thus the old choice became the new prime and so on. true prime beef will never be found in the local supermarket due to this change.
ok now we add a further level which is the National Association of Meat Purveyors. as the name implies this is a group of the nations largest meat packers and the chef's best friend with their book "the meat buyers guide". this book is how i ordered beef and the specs that i required sysco or us foods or anyone else to meet as it keeps everyone on a level established playing field. hey salesmen are salesmen so i never trusted a one of them!!!!
so let's look at how i used to order brisket for example;
NAMP's item 120 beef brisket,deckle-off---
while a 118 is beef brisket it does contain the junction of the sternum and 1st rib and will have cross sections of ribs 2 thru 5 so it was not economical for my use. so the 118 has the most economical uses for me. by using a sharp knife and following the seam the brisket point can be removed from the flat if need be (things like cured meats such as corned beef). point can be used for burgers or sausage to add value at no additional cost other than 5 minutes work with a knife.
now NAMP's also gives me a further option which is "weight range" and for a #120 brisket i have the following ranges--
A- 6 to 8 pounds
B- 8 to 10 pounds
C- 10 to 12 pounds
D- 12 pounds and up
so ordering this was a snap!!! call and tell the salesman "i want NAMP's #120,weight range D, USDA grade select with frozen state of refrigeration" and woe be to the saleman that sent beef that was not to those specifications!!!!
now for even further savings i would go the "no-roll" method with a proven salesman. since grading of beef is purely voluntary on the meat packers part and since it does encure a significant cost to the packers there is offered no-roll beef which is non-graded by the USDA. with a trustworthy supplier i could recieve the same or better quality of beef for as much as 18% less by going the no-roll method. this would increase the bottomline profit by as much as 60% with equal or better quality to the consumer.
for the greatest savings,and again this takes the same reputable supplier only more so!!!, it is possible to buy beef which is not USDA inspected. this beef comes from small local packers dealing with small cattlemen and is never sold across statelines!!!!!! these guys are where the "true" prime grade comes from!!!!!! they are mostly family farmers and take great pride in their breeding and the veal they produce is just incredible--no cages-no dark rooms-just mom's milk and a good walk about!!!
and there ya go!!!!!!!!! that's the no bull about beef!!!!!
jack
ok let's go;
Quality Grades--
prime
choice
select
standard
commercial
utility
cutter
canner
please be aware that the carter administration raised all quality standards by one level to appease the cattlemen due to high feed prices. thus the old choice became the new prime and so on. true prime beef will never be found in the local supermarket due to this change.
ok now we add a further level which is the National Association of Meat Purveyors. as the name implies this is a group of the nations largest meat packers and the chef's best friend with their book "the meat buyers guide". this book is how i ordered beef and the specs that i required sysco or us foods or anyone else to meet as it keeps everyone on a level established playing field. hey salesmen are salesmen so i never trusted a one of them!!!!
so let's look at how i used to order brisket for example;
NAMP's item 120 beef brisket,deckle-off---
while a 118 is beef brisket it does contain the junction of the sternum and 1st rib and will have cross sections of ribs 2 thru 5 so it was not economical for my use. so the 118 has the most economical uses for me. by using a sharp knife and following the seam the brisket point can be removed from the flat if need be (things like cured meats such as corned beef). point can be used for burgers or sausage to add value at no additional cost other than 5 minutes work with a knife.
now NAMP's also gives me a further option which is "weight range" and for a #120 brisket i have the following ranges--
A- 6 to 8 pounds
B- 8 to 10 pounds
C- 10 to 12 pounds
D- 12 pounds and up
so ordering this was a snap!!! call and tell the salesman "i want NAMP's #120,weight range D, USDA grade select with frozen state of refrigeration" and woe be to the saleman that sent beef that was not to those specifications!!!!
now for even further savings i would go the "no-roll" method with a proven salesman. since grading of beef is purely voluntary on the meat packers part and since it does encure a significant cost to the packers there is offered no-roll beef which is non-graded by the USDA. with a trustworthy supplier i could recieve the same or better quality of beef for as much as 18% less by going the no-roll method. this would increase the bottomline profit by as much as 60% with equal or better quality to the consumer.
for the greatest savings,and again this takes the same reputable supplier only more so!!!, it is possible to buy beef which is not USDA inspected. this beef comes from small local packers dealing with small cattlemen and is never sold across statelines!!!!!! these guys are where the "true" prime grade comes from!!!!!! they are mostly family farmers and take great pride in their breeding and the veal they produce is just incredible--no cages-no dark rooms-just mom's milk and a good walk about!!!
and there ya go!!!!!!!!! that's the no bull about beef!!!!!
jack
New York Steaks with Mushrooms
Here's one for the grill or stove.
12 Scallions or new onions
4 (8 ounce) New York Strip steaks, cut 1 inch thick
Salt
Freshly ground black pepper
4 tablespoons Unsalted butter
1 pound Fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
1/3 cup Cognac or brandy
2 cups Beef Stock, reduced by half (in a skillet)
1 (3 ounce) package Enoki mushrooms, stemmed (available at many supermarkets)
Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy.
If you don't have a grill, blanch the onions in boiling salted water.
Drain and keep warm.
Season the steaks on both sides with salt and pepper.
Reserve.
In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly.
Cook the shiitakes over high heat until they begin to brown slightly.
Season lightly with salt and pepper.
Remove from the pan and keep warm.
Carefully pour the Cognac or brandy into the hot skillet and ignite.
Let the flame die out naturally.
Reduce the Cognac to 2 tablespoons, scraping any loose bits that cling to the bottom of the pan.
Stir in the reduced beef stock.
Reduce the sauce until slightly thickened, but still very light.
Return the mushrooms and their juice to the sauce and reduce more if necessary.
Correct the seasonings.
Stir in the remaining 2 tablespoons butter, a little at a time.
Stir in the enoki mushrooms.
Set the sauce aside and keep warm.
Grill the steaks on the preheated grill for 3 minutes on each side, or saute them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare.
Remove from the heat.
If necessary, reheat the sauce very gently
12 Scallions or new onions
4 (8 ounce) New York Strip steaks, cut 1 inch thick
Salt
Freshly ground black pepper
4 tablespoons Unsalted butter
1 pound Fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
1/3 cup Cognac or brandy
2 cups Beef Stock, reduced by half (in a skillet)
1 (3 ounce) package Enoki mushrooms, stemmed (available at many supermarkets)
Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy.
If you don't have a grill, blanch the onions in boiling salted water.
Drain and keep warm.
Season the steaks on both sides with salt and pepper.
Reserve.
In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly.
Cook the shiitakes over high heat until they begin to brown slightly.
Season lightly with salt and pepper.
Remove from the pan and keep warm.
Carefully pour the Cognac or brandy into the hot skillet and ignite.
Let the flame die out naturally.
Reduce the Cognac to 2 tablespoons, scraping any loose bits that cling to the bottom of the pan.
Stir in the reduced beef stock.
Reduce the sauce until slightly thickened, but still very light.
Return the mushrooms and their juice to the sauce and reduce more if necessary.
Correct the seasonings.
Stir in the remaining 2 tablespoons butter, a little at a time.
Stir in the enoki mushrooms.
Set the sauce aside and keep warm.
Grill the steaks on the preheated grill for 3 minutes on each side, or saute them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare.
Remove from the heat.
If necessary, reheat the sauce very gently
Lemon Drop Martini
Lemon Drop Martini
lots of variations, but this is my way:
Fresh Squeezed Lemon Juice
Simple Syrup (Or a good Sweet & Sour Mix to cheat)
Vodka - Absolut Citron preferred.
Ice
Sugar
Mix 1 part Lemon Juice with a "splash" of Simple Syrup, to one part (ok 3 parts) Vodka. Pour over ice in a martini shaker and shake vigorously for a few seconds.
Use a lemon wedge to wet the rim of a martini glass and dip in superfine sugar. Pour in the lemon drop and enjoy!
Or Just drink it right from the shaker.
lots of variations, but this is my way:
Fresh Squeezed Lemon Juice
Simple Syrup (Or a good Sweet & Sour Mix to cheat)
Vodka - Absolut Citron preferred.
Ice
Sugar
Mix 1 part Lemon Juice with a "splash" of Simple Syrup, to one part (ok 3 parts) Vodka. Pour over ice in a martini shaker and shake vigorously for a few seconds.
Use a lemon wedge to wet the rim of a martini glass and dip in superfine sugar. Pour in the lemon drop and enjoy!
Or Just drink it right from the shaker.
Life in the Fast Lane
It would take me hours to go through all this and I have to get back to making pickled asparagus...all I had time for was the guy doing the Hickory Smoked BBQ Bologna Recipe....
view link
view link
Brisket Virtual Cook Off
Shucks, let’s have a Brisket Virtual Cook Off (VCO) come the weekend of May 3 – 4.
That’d be worth livin’ for! Cook your brisket how you like it; you can smoke it, grill it, bake it, poach it, toast it or what. Why, I might have a practice brisket before then!
It seems more fun if you can figure out how to use a camera to take pictures and post ‘em to the group.
If May 3 – 4 is not good for you, pick another date, virtually. You decide the day to cook your brisket on.
And if anybody else wants to designate a VCO week end or date, that’s fine with me. Belly up!
Myself, I’ll be smoking some’um most weekends anyway, once spring gets to these northwest territories.
We can have a fun time sharing our methods for fixin’ brisket.
Paddy
Hot Wing Sauce
1 1/2 Cups Franks Hot Sauce
Half stick butter
1 tbsp ketchup
1/2 Cup maple syrup
Add All Ingredints in pan, let cook until heated
Taste And Adjust seasoning.
Makes About 40 to 60 wing's-Works Best When Grilling Or Baking Them---------------------^ Doc
Half stick butter
1 tbsp ketchup
1/2 Cup maple syrup
Add All Ingredints in pan, let cook until heated
Taste And Adjust seasoning.
Makes About 40 to 60 wing's-Works Best When Grilling Or Baking Them---------------------^ Doc
Photos
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VCO Breakfast
8 days ago
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VSO Snow
21 days ago
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Fried Coke ???
about 1 month ago
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Fallin' off ...
about 1 month ago
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Smoked Brisk...
about 1 month ago
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ROAD SIGN
about 1 month ago
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