Men need to cook over an open fire. BBQ thread.

Discussion in 'The Backstage' started by Drinkingdeath01, Feb 29, 2020.

  1. mcblink

    mcblink Well-Known Member

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    I have 3 or 4 of them.

    Been lookin to give one or two of them away lol
     
  2. ricksdisconnected

    ricksdisconnected Well-Known Member

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    salmon did you say? :yum:
     
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  3. ricksdisconnected

    ricksdisconnected Well-Known Member

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    yep your cookin. :cheers:
     
  4. mcblink

    mcblink Well-Known Member

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    Yeah. Me and LRT#1 are going to put the fish in the brine this afternoon/evening, and get them in the box on Sunday morning for a good long while. This one's a team effort, I guess lol.

    It's his smoker in that pic. Good for larger projects, and cheese. Detached firebox for increased heat control. No heat, all smoke, if need be.
     
  5. ricksdisconnected

    ricksdisconnected Well-Known Member

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    fill it full of that salmon and send it east.
     
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  6. ricksdisconnected

    ricksdisconnected Well-Known Member

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    aint seen him around in a bit. hows he doing?
     
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  7. mcblink

    mcblink Well-Known Member

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    He's good! I am quite sure he'll see this thread eventually and maybe even post something lol

    I know he still lurks frequently but doesn't always post

    @LRT#1
     
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  8. Filipe Soares

    Filipe Soares Well-Known Member

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    yeah, this is the standard ¨brazilian rig¨, we call it churrasqueiras.

    [​IMG]

    generally we burn wood (preferably) or vegetal coal.

    I´m burning gas, which is kind of a heresy. but I don´t care. I really like the outcome, the lack of smoke inside my apartment and how quickly it´s done.
     
  9. mcblink

    mcblink Well-Known Member

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    Dude that looks awesome. I'd like to have a larger version of one of those in my backyard!
     
  10. Mitchell Pearrow

    Mitchell Pearrow Well-Known Member

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    [​IMG]
    This was 2 weeks ago, but I grill year round , grill is a Weber , have the small tailgate version as well.
    Cheers to many more meals done on the outdoor grill, and for the member who was using the thermometer, I only use one on full chickens on the beer can , steaks are timed in minutes, to get medium rare!!
    Cheers Mitch
     
  11. JohnH

    JohnH Well-Known Member

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    What I find interesting is that every nation has its own meaning and culture around what a BBQ is.

    When we lived in LA, we embraced the Webers and we brought a couple of the classic basic ones down to Aus when we moved 20 years ago. They still work great and we use them to roast legs of lamb or Tandoori Chicken pieces (mix plain yoghurt with Tandoori paste and marinate, then cook with the BBQ top on)

    Down here, everybody has a 4 burner gas BBQ, half for grilling meat, half as a cast-iron plate for more delicate things (but still manly of course), like fish, eggs, sausages or anything with a sauce, or onions. On Saturday morning, everyone is at the hardware store getting stuff for the weekend projects. There will be a charity barbeque set up selling sausage and onion sandwiches, cooked on a gas plate, for $2.50 each.

    The best recently, we have a couple of Argentinians at work, and they got the right beef cuts and marinated it the way they do it, So good!

    The worst? I grew up in England. They like the idea of a BBQ, but it's often a disappointment. Usually, a rather apologetic but well-meaning old gentleman from the Parish council, wearing a blue anorak in the rain, struggles to offer you a sausage that is at the same time, both burnt and raw. Meanwhile, he is engulfed in smoke and most of the patrons have withdrawn to the safety of the village hall, where the Country Women's Association is serving tea in plastic cups.
     
    Last edited: Feb 29, 2020
  12. South Park

    South Park Well-Known Member

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    I use a temp gauge all the time. All the temps on line are to high . Cook things hot and fast and watch the temp
     
  13. Filipe Soares

    Filipe Soares Well-Known Member

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    I think burning some meat is a part of mankind. argentineas and brazilians share a lot thing when it comes to carne asada / churrasco. some cuts are different, but others are the same (ex: vacio). the state where my wife comes from share a border with argentina and also a lot of their culture (gauchos, italians and german origins). for them churrasco is something to do at sundays with family and friends.

    In Rio our culture is: churrascos starts at mid afternoon (like 2 or 3 because we were hangover from the party last night or in the beach, probably both of them). there´s no time to finish it, beer and capirinhas are infinite and we use to eat in small portions, like snacks. because the main thing is to get drunk with our friends.
     
  14. ricksdisconnected

    ricksdisconnected Well-Known Member

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    thats cool looking.
     
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  15. mcblink

    mcblink Well-Known Member

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    Here's some Armadillo Eggs:

    They are peppers stuffed with cream cheese, encapsulated in sausage, and then wrapped with bacon and smoked.


    Armadillo Eggs.jpg
     
  16. Filipe Soares

    Filipe Soares Well-Known Member

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    btw... you haven´t heard from me.

    In mexico the only picanha I can find is from Texas (angus). and holy dead cows... IT IS SUPERB!
     
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  17. Mitchell Pearrow

    Mitchell Pearrow Well-Known Member

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    Now I am hungry
    Cool thread
     
  18. ricksdisconnected

    ricksdisconnected Well-Known Member

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    i could eat a damn buffalo right now. lol
     
  19. ricksdisconnected

    ricksdisconnected Well-Known Member

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    dont even know what that is.
     
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  20. mcblink

    mcblink Well-Known Member

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    Some more pics I found. Stuff on my little Brinkmann smoker:


    meatt.jpg Ameat.jpg


    I think this was on my Weber:


    dinnn.jpg


    I'm searching for that pic of those poppers, rick...if I posted it here, I should still be able to find it, given enough digging...
     
    Last edited: Feb 29, 2020

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