Are you a BBQ aficionado?

2016-04-30T14:21:16-04:00

What do you like BBQing and why does it stand out? I consider brisket as a gold standard. If you can make tasty and tender brisket you have earned your BBQ wings. I get bored so I experiment with various rubs and sauces.

Response by CPT(P) Private RallyPoint Member made Apr 30 at 2016 2:23 PM

2016-04-30T14:23:57-04:00

Brisket is the hardest meat to consistently make great. I use a mix of soft and hard woods. Hard woods are too much by themselves I've found. My rub is pretty much kosher salt, pepper and some spices. A great after seasoning is Willingham's Wham seasoning. I use it on almost everything.

Response by Keri S made Apr 30 at 2016 2:25 PM

2016-04-30T14:25:26-04:00

Ofianado?
Oficinado?

Response by CPT(P) Private RallyPoint Member made Apr 30 at 2016 2:44 PM

2016-04-30T14:44:03-04:00

What time should I be there??

Response by SFC Private RallyPoint Member made Apr 30 at 2016 2:51 PM

2016-04-30T14:51:54-04:00

I'm still working on perfecting the brisket. Now you want to talk pork loin or some good thick ribs watch out...lol.
What kind of grills does everyone use? My brother turned me into Traeger Wood Pellet smokers/grill. Best investment ever. I've even done a cheese cake on it...

Response by SFC Private RallyPoint Member made Apr 30 at 2016 3:00 PM

2016-04-30T15:00:55-04:00

I love grilling brisket, pork and beef ribs with a great homemade BBQ sauce!

Response by SFC Pete Kain made Apr 30 at 2016 3:01 PM

2016-04-30T15:01:20-04:00

Tri tip, with garlic cloves sliced into the meat, When the garlic turns into butter the meat is done. Always been my favorite.

Response by CPT Aaron Kletzing made Apr 30 at 2016 4:45 PM

2016-04-30T16:45:15-04:00

If anyone in this thread is barbecuing and in the Seattle area, please let me know and I will swing by and eat some!

Response by CW4 Guy Butler made Apr 30 at 2016 4:45 PM

2016-04-30T16:45:49-04:00

Leg of lamb, with a fresh roasted garlic/mint paste rubbed inside and out. Not one most people think to smoke, but melt-in-your-mouth good.

Can't wait to get back into base housing this fall - apartment life sucks.

Response by CPT Private RallyPoint Member made Apr 30 at 2016 6:22 PM

2016-04-30T18:22:30-04:00

I like to get a 3 lb London broil. Rub it all over with evoo and cracked pepper. Sear it on high heat on my charcoal Weber grill. I like it rare. After I take it off, I let it rest for 20 mins and slice thinly against the grain. Serve with chimichurri

Response by MAJ Matthew Arnold made Apr 30 at 2016 6:31 PM

2016-04-30T18:31:27-04:00

Mmmmm, sounds like a BBQ road trip, stopping is several states (at your house) would be a great summer.

Response by CPT Joseph K Murdock made Apr 30 at 2016 7:08 PM

2016-04-30T19:08:50-04:00

Filipino chicken marinade: Garlic, 2 parts soy sauce, 1 part lemon juice, black pepper, onion
Korean Flanken Steak: 1 part of soy sauce, sugar, and water, sesame oil, garlic, black pepper
Smoked salmon: 1 part soy sauce, 1 part brown sugar, 1 part water, garlic, sesame oil, fresh ginger, onion

Response by Keri S made Apr 30 at 2016 9:06 PM

2016-04-30T21:06:25-04:00

I have a big green egg and love making pulled pork. I have a rub I made myself and love having get togethers to share with others.