Need some help

[gibbleguts]

Ok here the deal. B-B-Q has become a pretty big topic around the cigar store lately with the weather picking up so we decided to have a big one. Now there are 5 of us with the exact same bbq. We all have big green eggs. Now I originally thought it was just a casual thing but you know how it goes if you get to many guys together it is now a competition. I really don't like to lose. I need help with some great recipe's. I am leaning towards either a brisket or beef ribs. Oh yeah this is ending up in the local paper so I have to give them the recipe early as well. Detailed fool proof instructions are a great help. If you aren't familiar with the bbq it will coverup many of my mistakes but i don't want it too have to.

Thanks in advance

 

[Moro]

Any limitations? Grill size? Anyone needs kosher food?...

 

[gibbleguts]

18" round grill and a max cooking time of about 35 hours. if that helps. Works as a smoker too.

 

[rabbgp]

You need Gale on this one.

Moro might help a little. :grin:

 

[smokingIsh]

Key is sauce and time. I would go with baby back pork ribs. Take your time and Hickory if you can get it. Gale can give you specifics on the time, but slow cooked is by far the best!!!

 

[Danilo]

I got a BBQ Sauce recipe that is pretty good if you would like it... you can make it ahead of time and try it. Let me know if you want it and I'll Pm it or post it for the masses.


and by pretty good... I mean incredible!
have not had any complaints about it.

 

[gibbleguts]

I got a BBQ Sauce recipe that is pretty good if you would like it... you can make it ahead of time and try it. Let me know if you want it and I'll Pm it or post it for the masses.

I'm in post it up if you don't mind.

 

[Moro]

Ok, I agree with Greg on talking with Gale; but I can say several things we do in our grill:
- Salmon fillet with prosciutto on the meaty side
- Beef rib (french trim) marinated in lemon, rosemary and olive oil (pair with some roasted 'tatoes)
- Several marinades, actually (Beer, Jack Daniel's, chipotle pepper, djon mustard,...)
- And of course: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

 

[gibbleguts]

Ok, I agree with Greg on talking with Gale; but I can say several things we do in our grill:
- Salmon fillet with prosciutto on the meaty side
- Beef rib (french trim) marinated in lemon, rosemary and olive oil (pair with some roasted 'tatoes)
- Several marinades, actually (Beer, Jack Daniel's, chipotle pepper, djon mustard,...)
- And of course: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

I know one guy is already doing the bacon explosion. This is what I need to be able to beat.

 

[smokingIsh]

- Beef rib

What the hell! I thought we were pork brothers:hanghead:. Has the swine flu turned you off of the other white meat?

 

[Danilo]

Here we go:

2oz. Oil (olive)
1 clove of garlic, minced
1 red and 1 green pepper, minced
1 medium-large onion, minced
16oz ketchup
8oz tomato sauce (homemade is best, but a good canned that you like works as well)
2oz cider vinegar
2oz Worcestershire sauce
a squirt of lemon juice (about 1/2 the juice from 1/2 a lemon)
1 teaspoon hot pepper sauce (the hotter sauces add a nice little zing to it)
2oz molasses
2oz brown sugar
2oz dijon mustard
ground black pepper (to taste)
salt (to taste)

Very easy to make...
Burn the skin on the peppers (rub with oil and put on high flame on grill till they turn black) and trow em in a ziplock bag for like 10 minutes... peel them under running water, seed and cut them (mince)
take the minced onion and peppers and garlic and saute em (use the oil) till they start to get a nice color to em... Add everything else and cook for 30-45 minutes, add water to adjust the thickness of the sauce. put it in a blender (be careful... hot food in a blender is dangerous, so let it cool a bit unless you have a blender with a good, and I mean good lid)

After it's all blended up... it's ready to please.

if you got any questions let me know.

 

[Danilo]

I know one guy is already doing the bacon explosion. This is what I need to be able to beat.

The bacon explosion looks good, but I think you can take that down with some good baby back ribs or even a BBQ rib eye (bout 3or 4 inches thick)

 

[Clint]

That last pic of the "Bacon Explosion" is actually your artery after eating one...

 

[Danilo]

That last pic of the "Bacon Explosion" is actually your artery after eating one...

I'm drooling actually. Just thinking about it made my heart skip a beat.

 

[Danilo]

Daviso might have something to throw in here as well... his pictures show some great food!!

 

[bballbaby]

Her'es my thoughts...

I would go with either pork ribs or beef brisket. Those are the 2 dishes, IMO, that if done correctly will win any friendly competition. The reason i say that is that EVERYONE has had both, and EVERYONE knows what the best, the very best ribs or brisket should taste like. If you can reproduce or even make your own version that tastes like everyone knows it should, you'll win hands down. SOme crazy bacon concoction won't exaclty be to everyones tastes, but a good set of ribs or a good piece of brsket...well, everyone knows what good ones taste like and if you can make good ones...well, you get the idea.

Make a "different" dish and someone is bound to say or think they could do it better, but good ribs and brisket are hard to do, extremely hard to do, and people that know that also respect that.

SO...

pick one of those and i can tell you how to make competition style, award winning versions.

If not, i'll add some input.

Also, when is this thing? Because i can assure you, you won't be able to make a perfect dish the first time, even if you do follow my fool-proof directions.

And just and FYI...my ribs and brisket are served with sauce on the side. and most people say BBQ sauce takes away from them. but a good BBQ sauce is indeispensable.

 

[RonC]

i agree, bb ribs and brisket.

 

[bballbaby]

oh, i meant to add, pork spare ribs!!

all competition ribs are spare ribs. baby back ribs are for amateurs. good competition ribs have a little pull to them (the meat sticks to the bone a little)


but if you're scared of the butchering process of a set of spare ribs, it's understandable. i learned by reading it on the internet and was a little nervoues the first time too. no kidding. and yes, we're still talking about ribs...

 

[CWS]

Spare ribs dude. Killer sauce. Nothing better

 

[rabbgp]

Spare ribs dude. Killer sauce. Nothing better

'Nuff said!