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| 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. |
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05-02-2013, 11:55 PM
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#1 |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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Sunday lunch
Decided to try a few different items for Sunday lunch with 8 guest.
The rib recipe from the brethren recipe site looked good - so on my Bradley I proceeded with ALL AMERICAN SHOW STOPPING JUICY PORK RIBS recipe being A contribution by BBQchef33. Simple to do and we loved the result:  To add some variety I cooked a couple of chickens using a Cuban sour orange recipe:  For extras we had a spicy black bean and a salad. As usual much wine flowed and I forgot to take any more photos. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-03-2013, 12:12 AM
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#2 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks pretty good to me
 for a Cockroach,
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-03-2013, 01:06 AM
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#3 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Great food!! However, I would be careful about your countrymen's feedback. I hear several of them have Kiwi descendants....all they know is lambs and Maori's :)
Also, I have heard that Titch's avatar is his real picture. :) :)
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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05-03-2013, 06:48 AM
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#5 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Lookin quite tasty!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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05-03-2013, 12:00 PM
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#8 |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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That rib recipe is the way I cook ribs too. Never understood why anyone would mess with foil and stuff. They and the chicken looks great.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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05-03-2013, 01:39 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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The food looks great.
That whole wine flowing no picture thing happens to me too, except substitute wine with beer. 
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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05-03-2013, 01:51 PM
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#10 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks terrific, especially that chicken.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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05-03-2013, 03:08 PM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks good from here!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-03-2013, 05:19 PM
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#12 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great looking cook!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-03-2013, 06:43 PM
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#13 |
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is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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BEAUTIFUL!!!!!!!!!!! wow!!!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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05-03-2013, 07:11 PM
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#15 | |
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is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
About This Recipe Yield: 4 Special equipment: Grill with a rotisserie attachment Ingredients • 1/2 cup olive oil • 1/2 cup orange juice • 1/4 cup lime juice • 1/4 cup lemon juice • 8 cloves garlic, minced • 1 teaspoon dried oregano • 1 teaspoon cumin • Kosher salt and freshly ground black pepper to taste • 1 (3 to 4 pound) roasting chicken Procedures To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside. Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours. Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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