OT: Recipes - BBQ and other

[mattola]

*Copied and pasted to my files*

If I use it for catering, you will get full credit.

i have another for ribs I dont use that much but its still good. try this one first as its fantastic. its my favourite to do as its easiest and I can sit next to the BBQ and um drink beer


this takes much longer to prep

Rub ribs (5 lbs again)
2 teaspoons granulated garlic
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground pepper


2 cups beef broth (although I have used chicken broth for this and cut out the salt and half the garlic)

cut ribs into individual slices and arrange them on a pan and coat each one then place them side by side and add the broth to the pan (doesn't have to be right on it)

while ribs are cooking make the sauce (recipe below)

place pan on indirect medium heat and close teh lid for 1 hour after 1st hour remove cover and turn ribs over put cover back on pan and continue cooking on indirect medium heat for 1 more hour

Sauce ingredients
3 dried ancho chile peppers
1 cup fine chopped onion
1 teaspoon dried oregeno
1 teaspoon ground cumin
1 medium garlic clove minced
2 tablespoons cider vinegar
1 tablespoon light brown sugar
3/4 teaspoon of kosher salt
1/2 cup ketchup

on cast iron skillet (or it could be a normal pan as I use) over medium heat add the chiles and cook, occasionally pressing the chiles against the bottom of the pan until they are lightly toasted and dark brick red in spots 3 to 5 mins. let the chiles cool until you can easily pick them up.

split them open and remove and discard the stems seeds and inside ribs of chiles. transfer to a bowl and cover with 2 1/2 cups HOT tap water let stand for 20 mins to soften, stain into small bowl and RESERVE the chile soaking liquid (save that liquid)

in a blender combine chiles, onion oregano cumin and garlic add 1/2 cup of the reserved liquid from chiles and blend to a thick paste (adding more liquid if needed) in a medium saucepan over medium heat add teh chile paste you just made with the vinegar, brown sugar, and slat and bring to a boil stirring often. reduce heat to medium low and cook until slightly thickened about 5 mins remove from heat and stir in ketchup transfer to a bowl to cool.

back to the ribs

when ribs are tender and meat has visibly shrunk from the bones remove pan from the grill remove ribs from the pan and place them on a sheet pan discard pan and broth, you dont need it. liberally brush the ribs with the sauce and grill the ribs over direct medium heat for 3 to 5 mins

brush again with more sauce and turn over and grill another 3 to 5 mins. transfer ribs to a platter and let site 5 mins and serve with remaining sauce on side.

 

[mattola]

"AUTOMATTIC'S MEAT CO." is going full swing now. Haven't even advertised yet, other than business cards and word of mouth. I'm even going to see what hoops i need to jump through for vending at the Winter Classic. How fucking cool would that be?!

if you get in there and need an assistant. Ill work for free

 

[mattola]

Biz - its important to note that any recipe calls for your own taste. I RARELY follow actual measurements and cut back salt in almost every receipe as there is so much salt in other spices.

Also there is nothing wrong with using pre-made rubs but I really dont know how much of what spice is in there so I cant compensate for taste so I dont use them.

I have a bottle of store bought BBQ sauce as a back up only. otherwise I use my own home made ones.

I drink when I BBQ

I use a Broil King actually pictured below. Ive used this Grill for almost 8 years now. We have been through WARS together, snow storms, pissing rain and extreme heat.

 

[Automattic]

if you get in there and need an assistant. Ill work for free

Oh, I'll be there. My wife's griping about how much it is costing can probably be heard from here to Saskatoon, but I'll be there. I'm hoping this can appease some of the cost.

Any Hooplans show up and they will not be allowed to work. They will instead be forced to get rowdy, shoot the shit, cheer on the Wings, and enjoy great food and drink on the house.

 

[Comeds]

we have carried a few conversations on recipes for BBQ. We need a thread for it.

turkey burgers
- 1 lb ground turkey (I like a 1/2 mix of ground turkey breast and 1/2 mix of ground turkey thigh)
- diced FRESH sage to taste for 1lb turkey I use approx 15 FULL leaves diced
- diced FRESH rosemary (I use 2 FULL stocks of the rosemary needles diced)
- diced FRESH thyme (I use 3 FULL stocks of the thyme leaves diced)
- 1 EGG
- 1 Tablespoon of 1/2 & 1/2 cream (whip cream works as well I just dont like it)
- 1/4 cup bread crumbs (powdered not cubed)
- 1 teaspoon of nutmeg
- 1 teaspoon of ground ginger (powder not fresh)
- Fresh ground pepper to taste (I do 1 teaspoon)
- kosher/coarse or sea salt (I do 1 teaspoon)

mix all together and form 6 patties and place on parchment paper on a pan and in a freezer or fridge to help solidify a bit (probably dont need to do this but I like it for about 30 mins)

BBQ until done. about 11 mins per side on 400 degree F

spectacufuckingler....

Ingredients bought, will make tomorrow.

 

[DevilishWon]

Biz - its important to note that any recipe calls for your own taste. I RARELY follow actual measurements and cut back salt in almost every receipe as there is so much salt in other spices.

Also there is nothing wrong with using pre-made rubs but I really dont know how much of what spice is in there so I cant compensate for taste so I dont use them.

I have a bottle of store bought BBQ sauce as a back up only. otherwise I use my own home made ones.

I drink when I BBQ

I use a Broil King actually pictured below. Ive used this Grill for almost 8 years now. We have been through WARS together, snow storms, pissing rain and extreme heat.

A man and his grill....I'm tearing up.....

 

[mattola]

Ingredients bought, will make tomorrow.

Even better make the patties tonight and let the herbs hang out in the meat all might just Saran wrap the plate

Let me know how it goes

 

[mattola]

beer can chicken tonight. I didnt have any of the regular ingredients so I whipped it together with

rub (this is just to coat the chicken so its up to you for how much you want to do)
paprika
dried thyme
dried rosemary
kosher salt
fresh ground pepper

garlic cloves smashed inside the can with thyme, rosemary, salt and pepper

3/4 can of beer (lager - the more simple lager here the better, I have tried with Guiness and it just didnt make a difference but wasted a REALLY good beer)

1/4 can beer in my belly
5 or 6 more beers to follow.

rub with olive oil and then rub mix.

1hr 45 mins to cook on indirect medium heat. with the first 20 mins direct heat to get the can boiling for the steam

 

[mattola]

^^^^
CORRECTION cooking time is 1hr 20 mins with a 10-15 sitting period after you take off the grill

 

[Comeds]

- diced FRESH rosemary (I use 2 FULL stocks of the rosemary needles diced)
- diced FRESH thyme (I use 3 FULL stocks of the thyme leaves diced)

I have two questions, stupid questions perhaps but I cannot recall ever using fresh rosemary or thyme before.

So by stocks do you mean for rosemary you would dice up two of these:

?

I am assuming you just dice up the needles and not the stick part?

 

[mattola]

I have two questions, stupid questions perhaps but I cannot recall ever using fresh rosemary or thyme before.

So by stocks do you mean for rosemary you would dice up two of these:

?

I am assuming you just dice up the needles and not the stick part?

yes take the needles OFF the stocks. and dice the needles only. not the stick part.

I take teh stick part break them in half (not clean just so they are bendy and put them in a glass half full of water and you get a nice rosemary smell for an hour or two.

 

[mooger_35]

yes take the needles OFF the stocks. and dice the needles only. not the stick part.

I take teh stick part break them in half (not clean just so they are bendy and put them in a glass half full of water and you get a nice rosemary smell for an hour or two.

Fucking Mattola Stewart

 

[mattola]

Fucking Mattola Stewart

<soft voice>
another way to spruce up your room is to take 2 table spoons of Herbs de Provence and boil them gently in a small sauce pan of water........
</soft voice>

 

[mooger_35]

I've done salmon MANY MANY different ways but this is my current favourite:

1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 Salmon fillet (about 4lbs)

1. Preheat grill for high heat.
2. In a bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3. Brush one side of the salmon with the basting sauce. Place the salmon on tinfoil on the grill, basted side down (I've found using tinfoil is a better method). After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.

Do not overcook the salmon as it will lose its juices and flavour if cooked too long.

 

[SLY]

I, for the life of me, can't grill seafood to save my life. I can do steaks, chicken, burgers and veggies no problem. I always, ALWAYS, fuck up seafood.

 

[mattola]

I've done salmon MANY MANY different ways but this is my current favourite:

1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 Salmon fillet (about 4lbs)

1. Preheat grill for high heat.
2. In a bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3. Brush one side of the salmon with the basting sauce. Place the salmon on tinfoil on the grill, basted side down (I've found using tinfoil is a better method). After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.

Do not overcook the salmon as it will lose its juices and flavour if cooked too long.

this screams for me to put on a plank...... I like it.

 

[Nasty_Magician]

I would love to see what peeps do for wings on the grill

never done, want to try it

hot, spicy, sweet, honey, BBQ, whatever good (EASY) recipes/techniques you have

I second this. Any wing recipes would be greatly appreciated.

 

[mooger_35]

this screams for me to put on a plank...... I like it.

I agree... would be very good.

 

[Comeds]

Even better make the patties tonight and let the herbs hang out in the meat all might just Saran wrap the plate

Let me know how it goes

They were good, I enjoyed them. For me it was a bit too much rosemary, some bites tasted like a pine burger. It could have been the stalks were too big or I didn't mix them well enough. I'll find out in a couple days when I have leftovers. Maybe one of the other will have no rosemary in it.

Either way, I still enjoyed the recipe.

 

[mattola]

They were good, I enjoyed them. For me it was a bit too much rosemary, some bites tasted like a pine burger. It could have been the stalks were too big or I didn't mix them well enough. I'll find out in a couple days when I have leftovers. Maybe one of the other will have no rosemary in it.

Either way, I still enjoyed the recipe.

maybe take out 1/4 to half of the rosemary.