BBQ Thread

[jennymayla]

Holy bump diddy-bump-bump!

Anybody got a recipe for "Dry Rubbed Sausage?"

Anyone?

Anyone?

Bueller?

Too

Easy.




 

[CeeDub]

Holy bump diddy-bump-bump!

Anybody got a recipe for "Dry Rubbed Sausage?"

Anyone?

Anyone?

Bueller?

[MCA™]

This is slightly off-topic, but slightly on-topic. 

Has anybody ever heard of/been to Irma's on Communipaw (near Johnson/MLK)?  I was driving by on a Saturday and I noticed a guy with a smoky grill and ribs piled high on the grill.  He was setup next to an open door and above the door someone had handpainted the word Irma's.   

I couldn't see inside but was curious if someone with an enterprising attitude and a great BBQ recipe had setup up a hole-in-the-wall.  Can anyone shed any light?

Check it out, harsimus: Irma's Restaurant

[DarkMoment]

I don't really go for rubs.  Either I marinade, or I smoke it straight up- depending on how much time I have.

BTW, anyone know of a source for cherry and other hard woods?

Meant to give you this back in May but forgot:

http://www.barbecuewood.com/StoreFront.bok

[CeeDub]

Lessee . . . burgers last week, and on NYE, thick cut Berkshire po'k chops marinated in malt vinegar, maple syrup (the good kind in the little jug that costs like $64/gallon) and moutarde, then cooked on a cedar plank over hardwood.  Reggeler Weber kettle with a chimbley to spark it up.  My neighbors hate me.

You smelled it too, right?  Had a '94 Turley with them.

[Frank M]

any other winter grillers out there? is a travesty to cook good steaks indoors, unless you have your own salamander.

Absolutely... but only when I'm at my parents house which is only once in a while.  My father invested in a Big Green Egg several years ago and it's the most amazing thing.  You can use it to smoke at 250-degrees or raise the coals to temperatures that could easily have been the inspiration for our images of Hell.  The best ribs and steaks I've eaten... and from the same grill!

But in my crappy-ass kitchen, I have to resort to the cast-iron skillet technique.  As much as the BGE represents grilling and barbecuing nirvana, I still love the skillet.  It's a different taste from the grill, but doesn't have much to apologize for.  Alton Brown's "recipe" seems to be about perfect:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

[skwirrlking]

any other winter grillers out there? is a travesty to cook good steaks indoors, unless you have your own salamander.

[harsimus]

This is slightly off-topic, but slightly on-topic. 

Has anybody ever heard of/been to Irma's on Communipaw (near Johnson/MLK)?  I was driving by on a Saturday and I noticed a guy with a smoky grill and ribs piled high on the grill.  He was setup next to an open door and above the door someone had handpainted the word Irma's.   

I couldn't see inside but was curious if someone with an enterprising attitude and a great BBQ recipe had setup up a hole-in-the-wall.  Can anyone shed any light?

[jc_insomniac]

Hey, if NY has the Big Apple BBQ, we should have our own! So, when's the Chilltown BBQ?

[justiceiro]

I don't really go for rubs.  Either I marinade, or I smoke it straight up- depending on how much time I have.

BTW, anyone know of a source for cherry and other hard woods?

[skwirrlking]

I cheat- Bad Byron's Butt Rub.  Awesome stuff.  Don't have any in the house right now or I'd rattle off an ingredient list.

LOVES me some BBQ- what kind of beer should I bring over? 

almost sounds like a reply to the massage parlour thread.

am partial to the ipa's, but am basically a member of IDA (I'll Drink Anything), except for coors light.

[bdlaw]

I cheat- Bad Byron's Butt Rub.  Awesome stuff.  Don't have any in the house right now or I'd rattle off an ingredient list.

LOVES me some BBQ- what kind of beer should I bring over? 

[skwirrlking]

I considered adding this to the recipe thread, but think BBQ deserves its own. Am smoking dry-rub pork ribs right now - low and slow @250 degrees on a big green egg - but have never been 100% satisfied with rub recipe's i've tried.

yesterday i applied Steve Raichlen's basic rub mix with brown sugar, paprika, salt, pepper, onion powder, garlic powder and cayenne. i added some cumin and chile powder, as well. 

if anyone has one their willing to share - some are closely guarded - would be much appreciated.

• Tweet