The BBQ Thread

[pritchet74]

So, I have a feeling that other people on this forum are lovin' the Summer BBQ. I cooked up these couple of chickens tonight. Both beer can style.


Post up yet BBQ pics - I am hopin' to get some fresh ideas for the Summer from y'all!

[slisk]

Do you own a smoker? I really like using a charcoal powered water smoker for chickens. Do you also brine them (soaking in a salt/sugar solution)? I'l put up what I do soon enough as we just did a whole turkey and a couple chickens for a party last night.

[Boonen]

Looks good Pritch! I have some cola sauce that would go really well with those ...
If you haven't definitely give the brining a try! Makes for a much juicier meat


As for inspiration, how about some cinnamon buns? You'll need a pizza stone though.

[mdeth1313]

Jeff,
What the hell did you do to George and Martha?

very nice. after we had our deck rebuilt I convinced my wife not to skimp on a new grill. We got a weber genesis. What a difference! everything cooks so much nicer on that thing!

[Thomskie]

Thanks for the invitation pritch. I'll contact you if I'm in your neighbourhood.

[stumpytrunks]

Big fan of chilli and chicken on the bbq. This one goes quite well:

http://aww.ninemsn.com.au/food/789602/p ... gh-fillets

What heats your bbq? Wood, Gas or something else?

[pritchet74]

Ya, we have brined before and will again. No smoker, but we have a charcoal grill too. Just ordered a Man Grate too. Should be here by tomorrow. So much BBQ'ing to do this summer - it's going to be GREAT!

[Juanmoretime]

If you're talking bbq then you eventually have to talk about sauce. I'm a big fan of Baby Ray's but there is a local bbq house that sells their homemade house sauce and nothing is better so top that!

[Boonen]

... nothing is better so top that!

You should try a certain Danish tomato sauce. The Danish National bbq team won the World Championships with it last month in Memphis
Haven't tried making it myself yet but it's smoked with cherry wood on the grill, 'secret' ingredient is apple sauce.

[pritchet74]

I think you should send me some of that sauce.

[coloclimber]

Nice work guys.

We start them young at our house-


the secret is slow low covered oven cooking in water and mesquite liquid smoke before the baby back's hit the grill.

[pritchet74]

We use a rib rack. You ever use one of those?

[Fibre-Lyte]

Do you own a smoker? I really like using a charcoal powered water smoker for chickens.

I'd never even heard of one of those, had to look it up on google!

I'm afraid we're missing one vital ingredient at the moment for BBQ's, dry weather!

[coloclimber]

Never used a rib rack. Does that put them higher?
I just keep them directly on the grill with low heat. Our gas line is plumbed into the house so its easy to control the temp and I never need to refill the propane tank.
I keep re-applying the sauce and it gets all sticky and candy like-hmm.

I fed 15 girls four slabs of ribs for my wife's b-day and there were only 2 ribs left. No-one ate the chicken breast ;(

[pritchet74]

Nobody ever eats chicken when there are ribs.

I only cook rims on the charcoal BBQ in a rib rack. I will get pics up of my setup the next time I do it.