BBQ and Beer
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Category: General Correct Craft Discussion
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URL: http://www.CorrectCraftFan.com/forum/forum_posts.asp?TID=19503
Printed Date: January-11-2025 at 8:43am
Topic: BBQ and Beer
Posted By: Okie Boarder
Subject: BBQ and Beer
Date Posted: September-20-2010 at 3:29pm
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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! 
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Replies:
Posted By: 6strings
Date Posted: September-20-2010 at 5:49pm
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Makin' me hungry.....and thirsty! ------------- "...gotta keep rockin' while I still can..." |
Posted By: thatdude596
Date Posted: September-20-2010 at 6:55pm
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6strings wrote:Posted By: skicat2001
Date Posted: September-20-2010 at 8:11pm
Love those weekends of beer and bbq. But leave out the fancy beer. Man that is some rich beer, you be hugging the porsline gods in the morning on those beers.  ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Keeganino
Date Posted: September-21-2010 at 3:04am
North Carolina represent
 ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: Swatkinz
Date Posted: September-21-2010 at 9:58am
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Keeganino,
How many were you feeding? I count 14 racks Okie, Is the pan under your chickens to catch grease or for holding smoke chips? I've done some indirect cooking on my gas grill and it's turned out pretty good. Charcoal is something I've never messed with much as I don't have the patience to babysit coals. Looks good fellas ------------- Steve 2011 Sport/Air 200 Excalibur 343 2017 Boatmate Tandem Axle Trailer Former CC owner (77, 80, 95, 88, all SNs) Former Malibu owner (07, 09) |
Posted By: eric lavine
Date Posted: September-21-2010 at 10:12am
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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? ------------- "the things you own will start to own you" |
Posted By: Keeganino
Date Posted: September-21-2010 at 12:02pm
Just the kids. Just kidding this is my friend's smoker. There were probably 40 people at this party, and as you can imagine there were no left over ribs! I cook all my whole chickens with indirect charcoal, and I like to use cherry wood for the smoke flavor. My grill is a lot bigger than a weber (which is a great grill) so I can build a big fire and get it real hot but get the meat far enough away that it wont burn. Cooked a whole chicken on Saturday in about an hour and 20 mins at close to 500 degrees. The skin comes out like potato chips and the meat falls off the bone. ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: Okie Boarder
Date Posted: September-21-2010 at 1:18pm
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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. |
Posted By: Keeganino
Date Posted: September-21-2010 at 4:55pm
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Andy
I switch it up a lot as to how I do the ribs. I use all the methods you mentioned depending on what I want. My favorite thing at the moment is to marinate at least over night and then once I put it on I never touch it again till I pull it off. 3-5 hours depending on how hot I get the fire usually gets the ribs falling apart. I have brined a turkey before but not a chicken. I bet that is great. I stopped basting chicken all together. I usually marinate or dry rub and then put it in there with a real hot fire and never touch it till its done. We all like the super crisp skin! ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: 8122pbrainard
Date Posted: September-21-2010 at 5:26pm
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Keegan,
All I can say is you certainly have good taste with you BBQ and especially the beers!!  ------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: skicat2001
Date Posted: September-21-2010 at 5:35pm
I am with keeganino on this one. I found the marinating part is key to good tasting anything. Steak, chicken, ribs, pork, brisket, etc. And good beer does help the process too... Coors light taste real good...  ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Okie Boarder
Date Posted: September-21-2010 at 6:13pm
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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!!! |
Posted By: behindpropeller
Date Posted: September-21-2010 at 6:19pm
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Damn.... You guys are serious grill Chefs!
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Posted By: Okie Boarder
Date Posted: September-21-2010 at 6:27pm
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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. 
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Posted By: Keeganino
Date Posted: September-21-2010 at 6:44pm
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Nice! Nothing like meat wrapped in more meet stuffed with cheese! Fat kid heaven right there. Very creative and the presentation is nice. Does not look easy to get that end result. Bet that one took a little practice. I also like injecting all species of animal with big hypodermics full of shpice.
Yeah Pete! Andy did all the good stuff I just posted one lousy picture of some ribs.  ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: Okie Boarder
Date Posted: September-21-2010 at 7:08pm
| 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. |
Posted By: blackbeard
Date Posted: September-21-2010 at 8:02pm
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Sitting here with a cold one in hand and starving!!!
NOW headed to the Kitchen! Man those LOOK Good!! Also taken notes for recipes.  ------------- Be Cool !! Be Safe !! It all about Having FUN!!!! http://correctcraftfan.com/diaries/details.asp?ID=5271&sort=&pagenum=5 - Dee Dee's 82 SN 2001 |
Posted By: 8122pbrainard
Date Posted: September-22-2010 at 9:53am
Lee, You and HW actually like that skunk piss??? Try some beers with a decend taste/body sometime!
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. ------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: skicat2001
Date Posted: September-22-2010 at 1:50pm
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Ok Pete, Coors light is not skunk piss... Any Miller products or Corona is skunk piss. If Coors is not around then I will go with the Bud. You must be a Miller man?
After you guys starting this thread, me an my good neighbor going to do some queing this weekend. Some good football on this weekend... ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: skicat2001
Date Posted: September-22-2010 at 1:53pm
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Andy,
I might need to get a few recipes from ya... Espcially that bacon thing... Love bacon ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Okie Boarder
Date Posted: September-22-2010 at 3:31pm
| Here's the http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ - Bacon Explosion recipe. Let me know if you want any other recipes. |
Posted By: Okie Boarder
Date Posted: September-22-2010 at 3:33pm
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. |
Posted By: skicat2001
Date Posted: September-22-2010 at 4:39pm
Thank you Andy... I bet that recipe right there put a huge  on your face... With your hanging out... ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Okie Boarder
Date Posted: September-24-2010 at 2:20pm
| 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. |
Posted By: skicat2001
Date Posted: September-24-2010 at 4:06pm
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Sounnds good! Miana suppose to be pretty nice, I think I will head off to the lake then come back and do some grilling. Nothing fancy, but a good pre-dinner, beer drinking appetizers is bacon wrapped japlapeno stuffed with cream chees in the middle. Got to try it, if you have not. ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Okie Boarder
Date Posted: September-24-2010 at 5:31pm
| 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. |
Posted By: skicat2001
Date Posted: September-24-2010 at 7:00pm
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Andy,
I am on way! I will buy the beer my friend.... ------------- 1985 CC 2001-SOLD Lee Michael Johnson |
Posted By: Okie Boarder
Date Posted: September-24-2010 at 7:33pm
| LOL! Deal. |
Posted By: 67425ks
Date Posted: September-26-2010 at 1:14am
| Not to step on any toes, but my neighbor claims that drinking coors is like having sex in a boat. It's f@@king near water. He happens to be the local budweiser distributer so that might explain his hatred for coors. |
Posted By: Keeganino
Date Posted: October-02-2010 at 11:59pm
What a nice fall weekend we had here in NC. Friday night was steaks and Magic Hat Sampler Pack. My soccer team won this morning! We had a rough 0-2 start so a decisive 5 to zip victory with 4 different kids ,including my son, scoring goals was awesome to watch. I had a few things to take care of on the boat while the little one took a nap. Fired up the grill and did one of my Mexican smoked chickens.
I make the stuffing with half chorizo from the local Mexican butchers and half ground up tortilla chips. Mix that all together and wah-lah. Dry rubbed with your typical mexican stuff.  ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: MartyMabe
Date Posted: October-03-2010 at 12:32am
Mtn Dew Dr Pepper and Football Doughnuts from KK
 ------------- 66 Skylark http://www.correctcraftfan.com/diaries/details.asp?ID=5041" rel="nofollow - 93 SN If you're not living in NC, you're just camping out! |
Posted By: Keeganino
Date Posted: October-03-2010 at 1:19am
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Marty that new sender just might work. Probably headed to Belews tomorrow if you wanna come out. Will be kind of cold but I got the heated seats hooked up today so I am ready! ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: Okie Boarder
Date Posted: October-03-2010 at 4:07pm
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Keegan,
That chicken looks good. How do you cook it? Marty, Awesome. Love that you were drinking the throwback Dew. I hope the soda companies will keep this trend going and go back to real sugar instead of HFCS. |
Posted By: Okie Boarder
Date Posted: October-03-2010 at 4:08pm
Here's a couple ribeyes we did a couple weeks ago, along with a Briar Patch Amber Ale. I didn't get a picture of them done. I like doing a thick ribeye on the charcoal with some simple seasonings and grill at at high temperature for just 6-8 minutes per side (depending on thickness).
Stuffed jalapenos and tomatoes. Man, these turned out so good! 
Here are the potatoes we mixed up for the "Hobo Packs". We did some onion, green and red peppers along with them. Seasoned them and soaked them in some burgundy wine, italian dressing and olive oil. I cooked about 1-2 servings per foil pack with a little butter added. 
Had some Sam Adams Oktoberfest this time. 
My apologies for the picture rotation. I tried several times to rotate and save or upload them again and nothing would work. |
Posted By: 8122pbrainard
Date Posted: October-03-2010 at 4:48pm
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Andy,
The stuffed jalapeños caught my eye!! What's the stuffing. ------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: 8122pbrainard
Date Posted: October-03-2010 at 5:02pm
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Andy,
My wife wants to know if you've even cooked a Turducken? She had one shipped up from someplace down in Billy's neighborhood one year for my birthday. Not BBQ but GOOOD!! ------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: Okie Boarder
Date Posted: October-03-2010 at 5:11pm
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Pete,
Cream Cheese Feta Cheese Cheddar Cheese Sausage Spices No, I've never tried a Turducken...always wanted to. |
Posted By: Keeganino
Date Posted: October-03-2010 at 11:25pm
Indirect heat with cherry wood and charcoal. I get my fire real hot close to 500 and roasted this bird in 2 hours flat. Falling off the bone. Those stuffed japs look amazing! ------------- "working on these old boats may not be cost effective but as it shows its what it brings into your life that matters" -Roger http://www.correctcraftfan.com/diaries/details.asp?ID=4897" rel="nofollow - 1973 Skier |
Posted By: Okie Boarder
Date Posted: October-04-2010 at 1:15pm
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Sounds good!
We cooked up some carne asada last night using a recipe we found online. It was pretty good, but not like I'm used to. I need to see if I can find a good recipe that rivals the carne asada we used to get in CA. |
Posted By: 79TiqueRebuild
Date Posted: October-05-2010 at 1:34am
The Neighbors roasted a pig at the lake this weekend. Thought you guy might get a kick out their redneck spit. part dryer and bicycle. Monty
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Posted By: Okie Boarder
Date Posted: October-05-2010 at 12:53pm
| Southern Ingenuity at it's finest. Looks like an awesome cook! |
Posted By: kapla
Date Posted: October-06-2010 at 6:22pm
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nice setup monty!!
some of my last bbq´s 
beer and wine 
------------- <a href="">1992 ski nautique |
Posted By: 8122pbrainard
Date Posted: February-20-2011 at 3:48pm
Andy, They are going on the grill today!!! I'm using Chorizo for the sausage.------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: Okie Boarder
Date Posted: February-21-2011 at 4:27pm
| Awesome. Did you snap any pictures? How did they turn out? |
Posted By: 8122pbrainard
Date Posted: February-21-2011 at 4:43pm
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Andy,
They turned out fantastic. Everyone except my daughter liked them. She said they were too greasy but that's the Chorizo!! ------------- /diaries/details.asp?ID=1622" rel="nofollow - 54 Atom /diaries/details.asp?ID=2179" rel="nofollow - 77 Tique 64 X55 Dunphy Keep it original, Pete < |
Posted By: Okie Boarder
Date Posted: February-22-2011 at 8:40pm
| Awesome! I think I used either italian sausage or just regular pork sausage. Mine were a little greasy too...that's what makes them finger lickin' good....;-) |
Posted By: east tx skier
Date Posted: February-23-2011 at 8:34pm
Don't have any BBQ pictures. But how about some beer shots, or at least the equipment that makes it and serves it at our house.
 ------------- http://correctcraftfan.com/diaries/details.asp?ID=2383&sort=&pagenum=7&yrstart=1996&yrend=2000 - 1998 Ski Nautique (Red & Silver Cloud); GT-40; Perfect Pass Stargazer; Acme 422. |
Posted By: The Dude
Date Posted: February-23-2011 at 10:55pm
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Doug, Beautiful garage...and boat. My brother has a place on Hideway (big) Lake. Ever go there? ------------- Mullet Free since 93 http://www.correctcraftfan.com/diaries/details.asp?ID=717&sort=&pagenum=1&yrstart=1991&yrend=1995" rel="nofollow - 95 Sport 1978 Ski Nautique |
Posted By: east tx skier
Date Posted: February-24-2011 at 12:50am
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I know of Hide-a-way, but have never been there. As far as I know, its residents only on that water. Our local CC dealer does plenty of service calls up there for the folks that don't have trailer though.
Thanks for the compliments. We must have just cleaned the place. Other than the boat and the beer stand, it's pretty much a mess. ------------- http://correctcraftfan.com/diaries/details.asp?ID=2383&sort=&pagenum=7&yrstart=1996&yrend=2000 - 1998 Ski Nautique (Red & Silver Cloud); GT-40; Perfect Pass Stargazer; Acme 422. |
Posted By: Keuka
Date Posted: March-01-2011 at 2:43pm
I had to dig out this old pic for this thread. This was taken where we camped out for the antique boat show in Clayton NY about 15 years ago. We later used the cart for the midnight shopping cart races in town. This actually worked amazingly well.
 ------------- 86 Martinique |
Posted By: Okie Boarder
Date Posted: March-01-2011 at 3:33pm
| Loving the beer equipment. My brother has started brewing with some buddies. They went in together on the cost of the equipment and they have been brewing batch after batch trying all sorts of different things. He and I are trying to figure out some different ideas for him to be able to ship some to me. |