Back to basics

Sledneck · 06-19-2008, 08:36 AM

All of the chatter lately about retiring from competition cooking etc really got me thinking. Like many others that do comp I found myself not doing all of the fun & creative cooking I used to do when I first got bit by the bug. I also forgot how simple grilling could be fun. Got home from work and decided to do something I haven't done in ages. Light up the kettle and just throw some plain old boring and simple meat & corn on . Nothing fancy, no special rubs , sauces, ingredents. It was the best time I have had cooking in what seems like forever. Back to basics...

Spydermike72 · 06-19-2008, 08:41 AM

Good looking food and you make a great point Sled!!

icemn62 · 06-19-2008, 08:52 AM

It is fun to sometimes just make some good food, without all the pre work. FIRE + FOOD = Good Dinner

jdub · 06-19-2008, 08:55 AM

I was going to post a thought about this very same subject.
Brisket ribs butt. Butt brisket ribs. Thighs ribs butt, ad infinitum.
I don't compete, but I got to that "rut" for a bit.
Five or so years ago, wifey bought me Raichlen's Barbeque Bible.
550 pages of recipes from all over the world, and what do I do? Turned to the brisket page and the butt page-read that and toss it on the shelf

Finally about a month ago I pick it back up and actually start flipping through it. What a great collection of flavors and ideas !!!! WOW.
So I have it by my desk now and I am trying to take it in and do some different stuff.

BBQ Grail · 06-19-2008, 09:09 AM

I have grilled 4 of the last five days. From simple burgers to last night's pork chops. It's been fun doing some simple, yet tasty stuff.

OSD · 06-19-2008, 10:42 AM

Great point!! We do grill at least 4 times a week. Oh, great lookin' food.

jtfisher63 · 06-19-2008, 10:55 AM

I coundn't agree more! Luckily for me my wife grills on the Egg almost every night. I'd like to do some "regular" backyard cooking too. Carne asada, burgers (ground from brisket trimmings), roadside chicken, brats, ribeyes, etc.

snokid · 06-19-2008, 11:00 AM

hey there

for the past 4 years my wife and I have been living apart (jobs), I love to cook, but not inside, I grill at least 4 nights a week and in the warm months, May - October sometimes every night/day...nothing fancy for the most part but good honest fare (fair?). I will do some slow cooks and special stuff when I have company, usually Milehigh, but for the most part I stick to the "KISS" method of cooking..

Grace and peace

Ben

Cabntmkr1 · 06-19-2008, 11:17 AM

Sled, that food looks awesome, bro!
I can almost taste those sweet kernels of corn... maybe slathered in Chipotle-lime butter with a hint of cilantro!

Grilling does have it's place in my heart...

BCool · 06-19-2008, 11:19 AM

Ben,

Is that a rhodesian ridgeback in you avatar, I love those dogs.

snokid · 06-19-2008, 11:31 AM

Quote:

Originally Posted by BCool

Ben,

Is that a rhodesian ridgeback in you avatar, I love those dogs.

no sir....that is Ashley she is a 4year old Red Labador Retriever

Grace and Peace

Ben

crome · 06-19-2008, 04:09 PM

Looks good bro !!

SmokeInDaEye · 06-19-2008, 04:25 PM

Nice! You know what would be awesome, though?

Inject the raw burgers with Fab, slather in squeeze butter, coat in Buttrub rub and cook using the 5-5-5 method (five minutes on grill, five wrapped in foil with apple juice and five minutes in a cooler)! Glaze with Head Country Sauce (cut with a little honey) then serve over lettuce in a styrofoam box.

MilitantSquatter · 06-19-2008, 05:33 PM

Quote:

Originally Posted by SmokeInDaEye

Nice! You know what would be awesome, though?

Inject the raw burgers with Fab, slather in squeeze butter, coat in Buttrub rub and cook using the 5-5-5 method (five minutes on grill, five wrapped in foil with apple juice and five minutes in a cooler)! Glaze with Head Country Sauce (cut with a little honey) then serve over lettuce in a styrofoam box.

Good for you Sled !!! I'm grilling some flank steaks and corn on the cob.

Sled - Do the grilling judges like that technique ?

Norcoredneck · 06-19-2008, 06:19 PM

Great times, great meal. This is where an egg in the arsenal is a plus.

06-19-2008, 08:36 AM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Back to basics All of the chatter lately about retiring from competition cooking etc really got me thinking. Like many others that do comp I found myself not doing all of the fun & creative cooking I used to do when I first got bit by the bug. I also forgot how simple grilling could be fun. Got home from work and decided to do something I haven't done in ages. Light up the kettle and just throw some plain old boring and simple meat & corn on . Nothing fancy, no special rubs , sauces, ingredents. It was the best time I have had cooking in what seems like forever. Back to basics... __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] Last edited by Sledneck; 02-25-2009 at 01:22 PM..

06-19-2008, 08:41 AM	#2
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	Good looking food and you make a great point Sled!! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

06-19-2008, 08:52 AM	#3
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	It is fun to sometimes just make some good food, without all the pre work. FIRE + FOOD = Good Dinner __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

06-19-2008, 08:55 AM	#4
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA	I concur!! I was going to post a thought about this very same subject. Brisket ribs butt. Butt brisket ribs. Thighs ribs butt, ad infinitum. I don't compete, but I got to that "rut" for a bit. Five or so years ago, wifey bought me Raichlen's Barbeque Bible. 550 pages of recipes from all over the world, and what do I do? Turned to the brisket page and the butt page-read that and toss it on the shelf Finally about a month ago I pick it back up and actually start flipping through it. What a great collection of flavors and ideas !!!! WOW. So I have it by my desk now and I am trying to take it in and do some different stuff. __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

06-19-2008, 09:09 AM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I have grilled 4 of the last five days. From simple burgers to last night's pork chops. It's been fun doing some simple, yet tasty stuff. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

06-19-2008, 10:42 AM	#6
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Great point!! We do grill at least 4 times a week. Oh, great lookin' food. __________________ Jim

06-19-2008, 10:55 AM	#7
jtfisher63 is one Smokin' Farker Join Date: 04-23-07 Location: Modesto, CA	I coundn't agree more! Luckily for me my wife grills on the Egg almost every night. I'd like to do some "regular" backyard cooking too. Carne asada, burgers (ground from brisket trimmings), roadside chicken, brats, ribeyes, etc. __________________ -Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA

06-19-2008, 11:00 AM	#8
snokid Knows what a fatty is. Join Date: 03-22-08 Location: Sheridan, Montana	hey there for the past 4 years my wife and I have been living apart (jobs), I love to cook, but not inside, I grill at least 4 nights a week and in the warm months, May - October sometimes every night/day...nothing fancy for the most part but good honest fare (fair?). I will do some slow cooks and special stuff when I have company, usually Milehigh, but for the most part I stick to the "KISS" method of cooking.. Grace and peace Ben

06-19-2008, 11:17 AM	#9
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Sled, that food looks awesome, bro! I can almost taste those sweet kernels of corn... maybe slathered in Chipotle-lime butter with a hint of cilantro! Grilling does have it's place in my heart... __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

06-19-2008, 11:19 AM	#10
BCool Is lookin for wood to cook with. Join Date: 04-24-08 Location: Roseville, CA	Ben, Is that a rhodesian ridgeback in you avatar, I love those dogs.

06-19-2008, 04:09 PM	#12
crome is one Smokin' Farker Join Date: 12-23-07 Location: Wilmington NC	Looks good bro !!

06-19-2008, 04:25 PM	#13
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Nice! You know what would be awesome, though? Inject the raw burgers with Fab, slather in squeeze butter, coat in Buttrub rub and cook using the 5-5-5 method (five minutes on grill, five wrapped in foil with apple juice and five minutes in a cooler)! Glaze with Head Country Sauce (cut with a little honey) then serve over lettuce in a styrofoam box. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

06-19-2008, 06:19 PM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Great times, great meal. This is where an egg in the arsenal is a plus. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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