Thread: Barbeque Sunday! Smoking out the truck

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Whippin' up another batch o' ribs today and was reminded of this thread. Haven't seen Hot Rod Nick around here since March, but just wanted to thank him again for the lead on the DigiQ, I really enjoy how that puppy controls the smoker.

Posting these "Q" pics might be considered "Cruel and Unusual Punishment" - - - I can almost smell it.
meller

Did ribs on Saturday. Using a hot sauce by Eveett and Jones to finish them off. Real tasty!

Any of Y'all a fan of "Sweet Baby Ray" sauces?
meller

i love me some sweet baby rays mello

Yes sir love sweet baby rays too! Some times as I pull the ribs off the smoker(dry rubbed) I'll paint a layer of sweet baby rays sauce on them and leave them in the smoker for 15 minutes, then serve them right off the smoker, depending on the heat(sometimes into oven for 10 minutes with sauce) Then heat up the hot bbq sauce and use it as a dippin sauce for the ribs!

Has anyone posted a homemade Memphis Dry Rub recipe? I"d sure be interested if Y'all have one.
meller

Post #39 here is a copy

Thanks for the rub recipe. Found this one on the food network when Bobby Flay(I know he's a jerk, but good cook) got it from Memphis BBQ house: Central BBQ ribs dry rub
Rib Dry Rub Videos : Food Network
here yah go
Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Man I just whipped up a batch of the above recipe and compared it to the Rendevous rub, this is pretty good stuff, couldn't wait to try it so I put it on a chicken in the smoker for dinner, will give some ribs a try for tomorrow.

got it, thanks Sto

love me some bbq ! hope to build my new pit this fall .

Not Sunday and Not Q'n just some good Red Meat on the Grill. Well at least my Porter House is Red in the middle but the Wiffy's T-bone is well done. Only one side a loaded baked tater.

Originally Posted by stovens

Post #39 here is a copy

Thanks for the rub recipe. Found this one on the food network when Bobby Flay(I know he's a jerk, but good cook) got it from Memphis BBQ house: Central BBQ ribs dry rub
Rib Dry Rub Videos : Food Network
here yah go
Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Man I just whipped up a batch of the above recipe and compared it to the Rendevous rub, this is pretty good stuff, couldn't wait to try it so I put it on a chicken in the smoker for dinner, will give some ribs a try for tomorrow.

Hmmm,,might try that one,Steve.. Smells good from here.. yum,,pink in the middle cow flesh,with flavour...

Curing da'Cajun Cravings !
I have had the munchies for blackened fish on the grill for a couple of weeks but I've been puttng it off because the Wiffy doesn't like her fish grilled. However, I finally took a couple of Tilapia Filets and set out to cure my cravings. YES, I would have preferred Mai Mai or Redfish but they weren't available at the same time that my craving hit me.
It turned out real tasty along with the Zucchini that I grilled with it.

Very simple recipe too: Just dredge in Butter and then season with Blackening Seasoning, Cajun Seasoning or the Seasoning of your choice. Today I used Old Bay Blackening Seasoning and Slap Yo Mama Cajun Seasoning on the fish and veggie.

Heat griddle to as hot as you can get it on a wood/charcoal grill.



Place seasoned and buttered fish on griddle and cook for 2 to 3 minutes then turn and repeat on the other side.
I grilled the buttered and seasoning zucchini on the grill beside the griddle.


Remove from Grill and serve with Cocktail Sauce, Tarter Sauce or Homemade Red Sauce (which I used). It is a mixture of catsup, creamed horseradish and Louisiana Hot Sauce.


"Bone Apple Tight"

Your making me drool Mello! Give us the recipe for your Red sauce(i.e. how much Ketsup, horseradish and hot sauce!)

OK, but I like a little "kick" to my red sauce so here goes. Realizing that I make it in a bowl just for "my" immediate use OK?

2 heaping tblsps Catsup
1 tblsp of Kraft Horseradish Sauce (or according to taste- -this can get hot quick)
3 or 4 "cachunks" (see definition below) of Louisiana Hot Sauce (this is the sauce that is made from the Cayenne and not the Tabasco pepper and is usually in a thin tall bottle with a yellow top)
Mix well and use as fish, shrimp or seafood dipping sauce.

Definition of Cachunk: this is a word from the vocabulary of the late great Cajun Chef and Comedian, Mr. Justin Wilson and is best explained by grabbing the bottle in one hand like you would grab a chicken's neck. Then with the other hand, remove the cap. Now, while holding the bottle over the bowl you invert it and shake it up and down towards the bowl counting as you go. ONE cachunk, TWO cachunks, THREE cachunks and ETC.