 |
St. Sam's & St. Bede's Recipe Pages BBQ and Chili | Breads | Chocolate | Drivel | Entrees | Ethnic Foods Fish and Seafood | Food Threads | Fruits | Holidays | Meat and Game Munchies | Other Goodies | Pot Luck | Poultry | U S A Regional Rice and Grains | Sauces | Soups and Stews | Sweets | Veggies |
INDEX
|
BBQ - Glenn's method
Gaynor McCartney wrote: > Yes the guy had taken good beef outdoors and cooked it out there but by the > time it got to our dinner plates it had been sort of scratched apart and > resembled mince more than anything else I know. We then wrapped it in > Tortillas or some such thing and at that stage I started to wonder where the > promised BBQ had got to. I think you seriously misunderstood. I think you must have confused fajitas with BBQ. You told me that when you had a chance to eat BBQ at the BBQ place in Dallas across from Fr. Matt's church that you opted for chicken. > The best BBQ I have eaten was cooked by our youngest son, outdoors, and kept > warm in the indoor oven till there was enough for the whole assembled family, > or 7 adults and 3 kiddies.I didn;t see what he coated the meat in before cooking > it but it was really good eating. BTW, neither BBQ or fajitas are ground (minced) meat. Sounds like your son was simply making grilled meat on a grill with some sort of sauce added. My BBQ is made from a huge piece of surplus steel pipe that is about 2.5 feet wide and five feet long. I start a fire in one end with lots of mesquite and let that burn down to red hot coals and add some charcoal bricks. When those are still hot but gray looking I put on the brisket and close the lid and let the meat cook overnight or longer. I make a BBQ sauce but serve that at the same time I slice the meat and let each person add their own sauce. At our house real BBQ is served with pinto beans, cole slaw, potato salad, corn on the cob, and sliced sweet onion, and slices of white bread. Yeah, I might rub down the meat with some spices before putting it on the fire. When I close the lid on the barbeque the heat cooks the meat and the smoke flavors it. When we grill meat the lid on the BBQ stays up. Hot dogs, hamburger patties, German and Polish sausages, fish, chicken, etc. are grilled and we use a sauce on those and they aren't cooked overnight or all day long.
+Glenn |