BBQ and Beer

I thought I'd start a thread to share some good BBQ and Beer pictures. I'd love to see everyone add to it...could be fun!


A few weeks ago we did a bbq with several friends. On the menu was pork shoulder (pulled pork), Cheesy Stuffed Tomatoes and BBQ Onions. I also had picked up a Sam Adams Sampler with Black Lager, Irish Red and Coastal Wheat...all very good beers.

Here's the pork shoulder about halfway through cooking...



Pork shoulder wrapped up along with the tomatoes and onions cooking...





A couple of the tomatoes all done...



Last weekend we had a couple friends over and did chickens. I've been experimenting with doing indirect cooking on my Weber Charcoal grill I got recently. The chickens were brined and cooked indirect. Our friends brought over a couple Hefeweizen's...Battered Boar (Brewed in OKC) and In-Heat. Here's a few pictures...







This weekend we did some teriyaki steak. I didn't get a picture on the grill but you can see them marinading in the background. We grilled some veggies (onion, mushroom, peppers) in the grill wok. I opted for some Newcastle this weekend...one of my favorites!

6strings wrote: Makin' me hungry.....and thirsty!

+1

North Carolina represent

Im trying to figure out what to do with all of these tomatoes I have Okie, do you stuff them with sausage? how are they?

Keegan,

Are those ribs cooked dry or wet? What kind of rub and/ or mop do you use? I wish I had that big of a cooking area. I have a smoker in addition to the Weber. The smoker has the offset fire box, but the cooking area isn't real big. It's the New Braunfels one they sold at HD a while back. I usually keep the temp around 350, on the Weber, when I do my chickens. I love doing chickens like that. So tender and flavorful. I think brining makes a huge difference too. Do you brine yours?

Swatkinz,

The pan under the chickens is a drip pan. I have it set up dual purpose, it catches the grease AND it has liquid in it for added moisture in the cooking area. I'll do a selection of fruit juice, wine, beer, fruit chunks and spices usually. I try to get it steamy and almost boiling before I put the meat on. I just started doing more indirect cooking since I got this Weber. I used to have a cheapy charcoal grill that was smaller diameter and not deep like the Weber. One thing I like about the Weber is that the cooking grill has flip up sides so when doing indirect, it makes it really easy to add coals or wood chips.

Eric,

Those tomatoes had the tops cut off, then the seeds spooned out and were filled with:

Rye Bread Chunks
Asiago Cheese
Feta Cheese
Monterey Jack Cheese
Bacon Bits

Then they were cooked for about 30-40 minutes on the smoker at around 250 degrees.

Keegan,
All I can say is you certainly have good taste with you BBQ and especially the beers!!

Keegan,

You should try brining chickens if you've done a turkey. You'll love it. A whole chicken only needs 4-8 hours of brining. I don't do ribs real often, but when I do I like to dry rub them the night before and then mop them throughout the cooking process with a solution that provides good moisture and has some of the rub in it. I also like it to have a fair amount of sugar in it (brown and/ or turbinado sugar) so the mop starts to create a caramelized outer layer. Like the pork shoulder, I usually wrap them in foil for the latter part of the cooking process so they really fall off the bone.

Pete,

What about me man! I'm the one that posted more food pics and all the beer pics so far. LOL!

skicat,

I like to marinate quite a bit too. However, steak is one thing I stay away from marinading unless I decide to buy a cheap cut. Otherwise I only buy prime cuts and they get brushed with olive oil and sprinkled with ground black pepper, sea salt, and garlic powder only. I also always cook them on the charcoal grill at high temp for just a few minutes per side (depending on thickness). Yum!!!

Here's a few more...

Another pork shoulder all done cooking...notice the shoulder bone seperated from the meat? That bone usually slides right out, clean as a whistle when the pork is done.



Behold the Bacon Explosion. Here are a couple pictures of two different filling configurations I used.





The finished products...



The full spread...pulled pork and bacon explosion.

I haven't done injection in a while. Pretty much ever since I started brining last fall. Yeah the bacon explosion is goooood! I need to do some stuffed jalapenos again sometime soon. I came up with a good recipe for those last year that came out awesome.

skicat2001 wrote: Coors light taste real good...

Lee,
You and HW actually like that skunk piss??? Try some beers with a decend taste/body sometime!   

Okie Boarder wrote: Pete, What about me man! I'm the one that posted more food pics and all the beer pics so far. LOL!!!!

Andy,
Sorry! I was so intrigued with the pictures/recipes that I wasn't paying attention to the poster!

BTW, I now have a better understanding of the reason behind your physique.

Andy,
I might need to get a few recipes from ya... Espcially that bacon thing... Love bacon

8122pbrainard wrote: BTW, I now have a better understanding of the reason behind your physique.

Doh! Yeah, good beer brings along quite the amount of calories, doesn't it?

Good thing I don't drink those regularly. But even a light beer drank regularly can add up.

I'm going to be doing more of a grilling session Saturday, although I'll do a little indirect of the appetizers. We're planning to cook some stuffed jalapenos and tomatoes for snacks. Then we're doing some marinaded chicken breasts and some "hobo veggie packs" on the grill. Should be good! I'll be sure to take lots of pictures.

Yeah, that's kind of what I have planned with the jalapenos. I'm doing a combination of cream cheese, feta cheese, cheddar cheese, sausage and some seasoning, stuffed into jalapeno halves wrapped in bacon.

LOL! Deal.