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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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 Posted: Oct 03 2005 Post subject: The Backyard Sunday Feast |
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Well I just got all my prep work done for todays feast. Like I said I'm trying the paste and dry rub combo on my BB's. The paste consists of Dark Brown Sugar, Ancho chili powder, Cumin, Minced Garlic (the jar stuff), Cayenne, Cider Vinegar, and Worcestershire, and the dry rub consists of Ancho, Paprika, Oregano, Garlic Powder, Cayenne, Black Pepper, Mustard Powder, Thyme, Celery Seed. I figured I would only use sugar in the paste and not the dry rub.
The BB's ready for prep
The membrane removed and breather slits cut in
Ribs with the paste
And now with the rub
The NY Strips I use a combo of chopped garlic, chopped onion, corriander seed, fennel seed, red pepper corns, black pepper corns, and course grey salt... I grind them very course in the grinder and pat it on.
The chefs cut
And for some snackin' here are shrimps with some creole, lemon zest, chopped garlic, and black pepper corns.
As usual I'll keep updating.
Jason
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[Sci]ence + A[r]t = (SIC) BBQ |
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ShaggyC6593
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Joined: 14 Aug 2005
Posts: 65
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| Posted: Oct 03 2005 Post subject: |
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Everything looks fantastic SIC. I am very interested in hearing about the BB's with your paste rub combo. I will keep a look out on this thread.  |
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Roy
BBQ Pro
Joined: 13 Aug 2005
Posts: 654
Location: Toronto
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| Posted: Oct 03 2005 Post subject: |
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| A great looking spread by any standard. I'd be interested how you cook the steaks, quick I guess. My Traeger doesn't get real hot but I haven't really cranked it with oak yet either. |
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 03 2005 Post subject: |
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The cook has been underway, here are some updates.
Fire it up
Good temp
Looking good
Jason
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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 03 2005 Post subject: |
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Well boys the meal was fantastic, I will do my ribs with the paste/dry rub combo from now on, they were my best to date. Everything else was excellent too. Here is some pics.
Maning the Q.
Everything rippin'
Ribs are lookin good
Time to hit the ribs with some sauce
The grill fries coming along
Just tossed the steaks on
Makin' a nice crust
A pic for the desktops
The shrimp
Everything ready to come off
It was a good day and I can hardly move. Thanks for reading
Jason 
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Smokin' Chew Chew
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Joined: 25 Aug 2005
Posts: 72
Location: Heavener, OK.
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CHRIS 1237
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Joined: 15 Jun 2005
Posts: 229
Location: PA
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| Posted: Oct 03 2005 Post subject: |
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| every thing looks great we can always count on you for great pictures. |
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mding38926
BBQ Super Pro
Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA
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| Posted: Oct 03 2005 Post subject: |
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sweet meal sic!
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Dinger |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Oct 03 2005 Post subject: |
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Nice action shot of ya flippin the steak.
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Chargriller Akorn
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Roy
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Joined: 13 Aug 2005
Posts: 654
Location: Toronto
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| Posted: Oct 03 2005 Post subject: |
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| Absolutely awesome! I see that with that type of rig you can go direct or indirect. Very slick. |
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 03 2005 Post subject: |
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| Roy wrote: | | Absolutely awesome! I see that with that type of rig you can go direct or indirect. Very slick. |
It's not what you would actually call a smoker but I use one for smokin only, and it does a hell of a job. They have dividers to seperate the grill for 2 different temps so what I did was remove the rotisserie drop flap the seals the two chambers so I have sort of a smoke hole to allow smoke in from the fire side.
Jason
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weldonBBQ
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Joined: 26 Sep 2005
Posts: 269
Location: Mt. Airy, MD, USA
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| Posted: Oct 03 2005 Post subject: Breather Slits? |
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As a newby, I hope I am intitled to ask a dumb question: The breather slits you show, what does that do for your ribs 
Oh, BTW, GREAT PIC's, I am truly inspired! Thanks.
Weldon
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 03 2005 Post subject: Re: Breather Slits? |
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| weldonBBQ wrote: | As a newby, I hope I am intitled to ask a dumb question: The breather slits you show, what does that do for your ribs
Oh, BTW, GREAT PIC's, I am truly inspired! Thanks.
Weldon |
Thanks Weldon,
Really it's just something I do, I find that it opens the flesh up to allow for better penetration of the paste and rub I put on, plus I find that it helps with tenderness.
Jason
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: Oct 04 2005 Post subject: |
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All I can say is..... FANTASTIC AGAIN my man. I will have to try the slit method myself. I can see where it would allow the flavors to penetrate more into the meat. Thanks for the tip.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Oct 04 2005 Post subject: |
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SIC:
If I didnt know any better I'd say you was sand baggin us...
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 05 2005 Post subject: |
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| roxy wrote: | SIC:
If I didnt know any better I'd say you was sand baggin us... |
It might have been a long night and day but you lost me Roxy  
Jason
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Oct 05 2005 Post subject: |
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| (SIC) BBQ wrote: | | roxy wrote: | SIC:
If I didnt know any better I'd say you was sand baggin us... |
It might have been a long night and day but you lost me Roxy
Jason |
Sandbaggin is a golf term used when some one playing in a tournement, claims to not be very good or have a high handicap but in reality is an expert or close to it.
The reason I say this is you claim to be smoking the butt and brisket for the first time yet the results I see (up close) would suggest that of some one with much more experience. You must be a very experienced cook or have read a lot here at the forum.
What I say is in no way to be taken out of context as I so very much enjoy your pix and seeing that you are making some great looking BBQ. Its just the same kind of gut feeling I get when I see some one who claims a 30 handicap stick three in a row to 10 feet....
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Oct 05 2005 Post subject: |
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LOL, I'll take that as a compliment. I have some knowledge in culinary, I have been cooking for along time in the kitchen but as of 8 months ago I never did any Q'in. I did grill alot on the gas grill but just your typical.... steaks, burgers, brats, etc. I have always loved BBQ so I picked up my rig and haven't looked back, my pans have been in the cupboard ever since (just about) and all I want to do is fire the rig up.
Jason
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Backyard Rubs "Rub It With The Best"
[Sci]ence + A[r]t = (SIC) BBQ |
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Roy
BBQ Pro
Joined: 13 Aug 2005
Posts: 654
Location: Toronto
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| Posted: Oct 05 2005 Post subject: |
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| Nice rig. Great lookin food. |
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Rosco
BBQ Fan
Joined: 29 Jul 2005
Posts: 184
Location: NW IN
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| Posted: Oct 06 2005 Post subject: |
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Nice photos, nice gear...awsome looking food!
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When they say "Do not use Gas to start grill"...They mean it! |
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