PHILLYQ Posted August 7, 2009 Report Share Posted August 7, 2009 Finally, clear skies! Grilled chicken, asparagus & corn, accompanied by gin & tonic(s) and the just-arrived HRS sessions. Not a bad end to the day IIMSSM. EDIT: BTW, grilled corn dressed w/butter and parmesan is quite tasty. Have you tried corn with mayonnaise? Put on some mayo, cayenne pepper, cumin and some salt. I was skeptical at first but I tried it and I love it!!! Quote Link to comment Share on other sites More sharing options...
catesta Posted August 7, 2009 Report Share Posted August 7, 2009 (edited) Finally, clear skies! Grilled chicken, asparagus & corn, accompanied by gin & tonic(s) and the just-arrived HRS sessions. Not a bad end to the day IIMSSM. EDIT: BTW, grilled corn dressed w/butter and parmesan is quite tasty. Have you tried corn with mayonnaise? Put on some mayo, cayenne pepper, cumin and some salt. I was skeptical at first but I tried it and I love it!!! I've seen that done and heard good things about it. My lady doesn't like mayo so I've never tried it. I suppose I could do it and just not say anything. I do the butter and parmigiano thing though. Melt the butter with a little olive oil. Edited August 7, 2009 by catesta Quote Link to comment Share on other sites More sharing options...
Michael Weiss Posted August 11, 2009 Report Share Posted August 11, 2009 (edited) Can anyone recommend a BBQ restaurant... 1. between Dallas and Waco? 2. In Waco? 3. San Marcos? 4. Between Austin and Dallas? Edited August 11, 2009 by Michael Weiss Quote Link to comment Share on other sites More sharing options...
kh1958 Posted August 11, 2009 Report Share Posted August 11, 2009 Can anyone recommend a BBQ restaurant... 1. between Dallas and Waco? 2. In Waco? 3. San Marcos? 4. Between Austin and Dallas? Rudys in Waco, and Rudys in Round Rock (just north of Austin). http://www.rudys.com/ Quote Link to comment Share on other sites More sharing options...
catesta Posted August 11, 2009 Report Share Posted August 11, 2009 I wish I could remember the names of some places I saw on TV. All looked very good. Maybe they're on this list. Top 50 Quote Link to comment Share on other sites More sharing options...
Free For All Posted August 11, 2009 Report Share Posted August 11, 2009 (edited) Here are a few good places I remember. Haven't visited them in quite some time so they may have changed. Perhaps the Texas guys can comment. Salt Lick Iron Works County Line Also, I second Rudy's. I've had some very good food there. Edited August 11, 2009 by Free For All Quote Link to comment Share on other sites More sharing options...
Michael Weiss Posted August 11, 2009 Report Share Posted August 11, 2009 Thanks! Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted October 8, 2009 Author Report Share Posted October 8, 2009 I just bought a chimney charcoal starter today Some buddies have one and I like how it works without using lighter fluid and the coals are ready in 15-20 minutes Cooked up some boneless porkchops, drumsticks and some hot Italian sausages Quote Link to comment Share on other sites More sharing options...
Michael Weiss Posted October 9, 2009 Report Share Posted October 9, 2009 Got my Texas BBQ itinerary hooked-up: Monday - Sonny Bryan's in Dallas Wednesday - Black's in Lockhart Thursday - Iron Works in Austin I'm psyched. Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 9, 2009 Report Share Posted October 9, 2009 Got my Texas BBQ itinerary hooked-up: Monday - Sonny Bryan's in Dallas Wednesday - Black's in Lockhart Thursday - Iron Works in Austin I'm psyched. Extreme jealousy here. Have fun! If you can get to the Salt Lick in Driftwood (Austin hill country) I think it would also be worth your while. I just bought a chimney charcoal starter today Some buddies have one and I like how it works without using lighter fluid and the coals are ready in 15-20 minutes They're great. You can use newspaper- I use little paraffin cubes. Nice to avoid lighter fluid completely. Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 10, 2009 Report Share Posted October 10, 2009 Night off tonight- grilling chicken, asparagus & corn. Plus several drinks. Quote Link to comment Share on other sites More sharing options...
BFrank Posted October 10, 2009 Report Share Posted October 10, 2009 If you can get to the Salt Lick in Driftwood (Austin hill country) I think it would also be worth your while. I may try to get there next year. Sounds like THE place for Texas BBQ. Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 23, 2009 Report Share Posted October 23, 2009 (edited) Friday! Time for a cooking project. Finished brining a turkey breast, it's now in the smoker being gently embraced by applewood smoke. To be served with asparagus and garlic mashed potatoes. I've become a fan of the brining process- it really makes a juicier product. I use water, kosher salt, brown sugar (or molasses) and seasonings (I like Old Bay, sometimes I'll use Tony Chachere's). I don't use quite as much salt as most recipes call for. Damn it smells good out there! Now if the rain just holds off for awhile... Edited October 23, 2009 by Free For All Quote Link to comment Share on other sites More sharing options...
The Magnificent Goldberg Posted October 23, 2009 Report Share Posted October 23, 2009 My Missus wanted to buy a bbq in the late spring of this year, hearing weather forecasters saying it was going to be a sensational summer. I just stayed quiet and she never managed to make up her mind which one to get or where we were going to keep it. And the summer was a washout. Actually a pity, because we've got a nice little herb garden with all sorts of stuff that can be shoved on things meaty. MG Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 23, 2009 Report Share Posted October 23, 2009 One gadget from which I've gotten good use is the wireless temperature probe w/remote. You set the desired target temperature and the remote beeps when it's done. No more overcooking and no need to continually lift the lid to manually check the meat temp. I have a wired one for use in the oven, but the wireless is great for the grill and smoker. Turkey is at 170, about ten more degrees and it's done. Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 23, 2009 Report Share Posted October 23, 2009 One gadget from which I've gotten good use is the wireless temperature probe w/remote. You set the desired target temperature and the remote beeps when it's done. No more overcooking and no need to continually lift the lid to manually check the meat temp. I have a wired one for use in the oven, but the wireless is great for the grill and smoker. Turkey is at 170, about ten more degrees and it's done. Plus, when I had the flu it came in handy. The probe caused a bit of discomfort, but it seemed to be accurate. So, who's coming over for dinner? Quote Link to comment Share on other sites More sharing options...
Free For All Posted October 24, 2009 Report Share Posted October 24, 2009 (edited) Wow, the turkey turned out GREAT! Took about 4 hours. EDIT: 4 hours of cooking after 4 hours of brining. Edited October 24, 2009 by Free For All Quote Link to comment Share on other sites More sharing options...
.:.impossible Posted October 24, 2009 Report Share Posted October 24, 2009 I have sworn off my gas grill for now. Late summer I bought a Weber Silver and a chimney and haven't turned back. Direct, indirect, smoke... fantastic results. Quote Link to comment Share on other sites More sharing options...
AndrewHill Posted October 25, 2009 Report Share Posted October 25, 2009 BBQ'ing is officially over here in NE Ohio. Quote Link to comment Share on other sites More sharing options...
Free For All Posted May 4, 2010 Report Share Posted May 4, 2010 It's time. GRILL BABY GRILL!Finally, time to get to the first project for the season: slow smoked boston butt.....pulled and served on a bun w/slaw (with Gates BBQ sauce). Rainy for the next few days, hopefully I'll do it on Thursday or so. Come on down for a sammich y'all! Quote Link to comment Share on other sites More sharing options...
AndrewHill Posted May 4, 2010 Report Share Posted May 4, 2010 BBQ'ing is officially over here in NE Ohio. BBQ'ing has officially started in NE Ohio. I've been BBQ'ing every night since Friday and I grilled steaks tonight in fact. Quote Link to comment Share on other sites More sharing options...
Free For All Posted May 4, 2010 Report Share Posted May 4, 2010 You go Ghost! Quote Link to comment Share on other sites More sharing options...
Free For All Posted April 23, 2011 Report Share Posted April 23, 2011 Almost a year since the last post. It's that time of year again. It's a pork shoulder smokin' day. Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted March 18, 2012 Author Report Share Posted March 18, 2012 Listening to some blues and grubbin on a BBQ rib samwich with potato salad Quote Link to comment Share on other sites More sharing options...
Tim McG Posted March 20, 2012 Report Share Posted March 20, 2012 (edited) I have sworn off my gas grill for now. Late summer I bought a Weber Silver and a chimney and haven't turned back. Direct, indirect, smoke... fantastic results. My Weber Kettle BBQ is a charcoal workhorse. Steaks taste better than what you get in the restaurant. Listening to some blues and grubbin on a BBQ rib samwich with potato salad Dang, SS...give. Where in LaLa Land did you go? And, most importantly, what Blues band(s) were you listening to? [Off topic, but have you ever tried Tommy's World Famous on Beverly? There isn't anything which compares to their Double Chili Burger with everything and those little big hot peppers; can I get a witness?] Edited March 20, 2012 by GoodSpeak Quote Link to comment Share on other sites More sharing options...
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