Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 12-12-2012, 06:48 PM   #16
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

Bacon Wrapped Saltines! These will be to first to disappear.

Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is online now   Reply With Quote

Thanks from:--->

Old 12-12-2012, 07:27 PM   #17

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)

My wife makes these quite a bit and there is never a complaint.

Recipe is here:

You can use the regular oven if you want.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote

Thanks from:--->
Old 12-12-2012, 08:55 PM   #18
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA

my peeps love this stuff. Always one of the first things to get devoured.

Bean Dip

1.5 lbs hamburger
1 15 oz (or so) Jar of black bean dip. The more heat the better. You can use a can of refried beans and save a couple bucks; just adjust the seasoning to your taste.
4.5 oz taco sauce or salsa(your preference)
1 can bean with bacon soup (Campbells)
1/4 cup brown sugar
(I've adjusted the following looking for the perfect amount of heat. If you go overboard, you can add more brown sugar)
1 tsp granulated garlic (powder or salt will do)
1 tsp cumin
1 tsp each tabasco and chili powder to taste
salt to taste

Brown hamburger and drain excess grease.
Add remaining ingredients.
Let cook on low heat to blend flavors (at least 1/2 hour)
add water, as needed, if dip is too thick.
You can add additional tobasco and/or chili powder to increase your heat at this point if you wish.

Serve heated with Fritos Corn Chips, preferably Scoops.
Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue
rogwadd is offline   Reply With Quote

Thanks from:--->
Old 12-12-2012, 09:12 PM   #19
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

Smoothsmoke is offline   Reply With Quote

Thanks from:--->
Old 12-12-2012, 10:22 PM   #20
Watching over us.
bbqbull's Avatar
Join Date: 12-27-05
Location: Mid Michigan

I am thinking garlic/cheese balls or a nice pot of chili or beans.
Old fashioned mac and cheese always shine hard too. Google is your friend on this one.
bbqbull is offline   Reply With Quote

Thanks from:--->
Old 12-13-2012, 06:15 AM   #21
somebody shut me the fark up.
swamprb's Avatar
Join Date: 10-27-06
Location: Bothell WA

KeriC's Hog Apple Beans.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!
swamprb is offline   Reply With Quote

Thanks from:--->
Old 12-13-2012, 06:40 AM   #22
somebody shut me the fark up.

IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by Gore View Post
Have you thought about ribs. People really seem to like them boiled and baked. You could also do some crock-pot pulled pork.

L O L He did ask......

Too funny, thanks for the chuckle Gore...

IamMadMan is online now   Reply With Quote

Thanks from: --->
Old 12-13-2012, 12:47 PM   #23
On the road to being a farker

Join Date: 06-11-12
Location: Waynesville, NC

Why do you folks put mayonnaise on/in everything
bo_gator is offline   Reply With Quote

Old 12-13-2012, 01:44 PM   #24
is One Chatty Farker
hamiltont's Avatar
Join Date: 05-24-10
Location: Kearney, NE

Originally Posted by bo_gator View Post
Why do you folks put mayonnaise on/in everything
Heck Bo, I even put mayonnaise on my BBQ along with the rub before smokin' it. Works pretty darn good.... Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote

Old 12-13-2012, 01:53 PM   #25
Full Fledged Farker
tnjimbob's Avatar
Join Date: 02-02-12
Location: Nashville, Tn

Sausage balls. Seriously. Just made a double recipe (80+) for my office of 18 people. They didn't last two hours. Took <30 minutes to make & cook.

2 cups baking mix (Bisquik, Pioneer, etc.)
1 lb. of your favorite breakfast sausage
2 cups shredded mild cheddar cheese (or the cheese of your choice)

Mix all in bowl by hand until combined.
Pat & roll into quarter-sized balls and put on cookie sheet about 1/2" apart. Bake @ 375&#176; for 12-15 minutes, rotating pan halfway through cooking.

I then let them cool for 10 mins. on the pan, then place into a sealable container with a paper towel or two in the bottom to absorb grease, which there is never much of.

I reheated them in the microwave for ~8 mins. on med-high. Came out just like they were fresh from the oven.

Very easy and always a big hit at parties.
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
tnjimbob is offline   Reply With Quote

Old 12-13-2012, 02:06 PM   #26
Full Fledged Farker

Join Date: 09-22-12
Location: Austin, TX

here are 2. 1 super easy and 1 that takes a little more time. Both very good and you can use your rig to add some smoky flavor if you like

1) The Easy: get a baguette and slice thin, got get a boar's head panino (which is mozzerella or prevelone wrapped around salami. some have arugula in there too- they are all very good). SLice that thin and cook on a pizza stone until melted. A little smoke on these is very good. Finish with fresh basil and salt and fresh cracked pepper. They will be gone in minutes.

2) A little more work but worth it: smoke a duck breast to med rare and slice it in matchsticks. take a baguette, slice thin, add a schmear of brie, then add a little dollop of fig jam, then pile on the duck on top with caramelized red onion. These are like crack:

These are very good (if not better) served cold so they are good for a party liek this.
centexsmoker is offline   Reply With Quote

Old 12-13-2012, 02:07 PM   #27
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

Lots of great ideas above

I love a "deconstructed" BLT dip/mix.
Fine chopped/diced bacon, lettuce, tomato mixed with enough Mayo/Miracle Whip for the purpose desired.
Also, a BLOT version--add fine chopped onion.

Killer with any sort of crackers, veggies, etc!
I also substitute cream cheese for the Mayo and stuff ABT's with it.

Mrs Kapn found some tiny baked appetizer cups about the size of a half-dollar at Fresh Market a couple of years ago. Makes a great "one-bite" appetizer.

Defiantly "Quick and Easy" and darn Fine Eats!

Good luck and let us know what ya do--OK?

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Old 12-13-2012, 02:17 PM   #28
Babbling Farker

cpw's Avatar
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad

Man, all of these suggestions are making me hungry!
Deep South GC36
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal, Deep South Smokers, and The Atlanta BBQ store
cpw is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:08 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts