It's that time of year where the grills are on their second and third rounds! I grill all year but this is the time for the parties!
Any of you Pros want to share some secrets or brag just a little?
I have my own secret recipe but here is a easy one.
Two bottles of Bulls-eye and a third of a bottle of Iron Chief's Garlic and sesame. It's quick and I get a lot of thumbs up from my BBQ chicken. I found it one day when I didn't quite have enough of any one kind and was feeling lazy. Too much Iron Chief and the old folks will whine LOLZ.

Good lord man! The the he!! Are you thinking, titling a thread "Barbeque"?!?!

Such a word has caused more wars and feuds than religion, politics and personal hygiene combined!

Of course, what you were referring to was not Barbeque, but barbecued foods cooked on an outdoor grill, presumably. Here in North Carolina and lesser states and even foreign countries like Texas, BBQ refers to a noun and not a verb. In NC it is Pork and only Pork. I won't speak for other aforementioned regions, but beef is just often referred to as BBQ. If we cook chicken on the grill it has been barbecued, but we would NEVER call it BBQ. I won't even talk about burgers and dogs.... BARBEQUE...BAAAHH!!!

Ok I'm done, but for Pete's sake and to avoid an apocalypse please refrain from replying to this poorly named thread with any topics other than "Grilling", this thread has no place for topics like politics, religion or BBQ (personal hygiene is probably ok).

Here's an already posted pic of yours truly preparing actual BBQ.





Edit: you know I'm only pulling your chain Kev... Good topic.

That was a nice spread at the Jolly Roger! The corn was just right! Actually I wish we would talk about any outside cooking. Good foil pouch recipes different technics and fire sources.
I'm pretty good except for fish. If it isn't on a board or foil wrapped it usually is all down hill. I do dig a hole and set up a Wok on occasion when we have a good fire going.

Did you say fish?

I have a good recipe. Hunt up some grouse. Clean out. After seasoning wrap in clay set it on camp fire cover w/wood cook in coals 4 1hour. Crack open. It pulls feathers off and bird is steamed to perfection. Probably works 4 parrots too. He he ;-p.

We have Ruffed Grouse around here. My favorite bird! I always clean it and pluck it and stuff it like a turkey with chestnut stuffing. I haven't tried cooking with the feathers on. Interesting.

Dolfin and grouper? both delicious. You can't mess them up when they are that fresh!

ParrotHead wrote: Did you say fish?

Nice catch. Both great table fare. Im heading out to the OBX for a fishing trip with the boys next week. Never been, looking forward to it. There will be no catch and release, more like catch and grease

I'm impressed Kevy. You know your fish or can do a mean google search at least. Yep, that's correct dolphin (Mahi) and gag grouper. Those are from off the coast of Morehead City. A little south of OBX. The pic is taken in my mother in law's back yard. The fish didn't come from those waters, but we fish there a lot for flounder trout and puppy drum (redfish).

Taking a trip in couple weeks for another offshore adventure. 18hr trip we take every year. Me Beanboy and parakeet, that is. Hoping for more groupah!

I fish the Great Lakes so it's fresh water mostly. I do get to the Ocean a little. My brother is the salt water pro in the family. I have been trying to get a charter going down in Florida. HellDawg is a charter captain and I'd like to see how he catches sailfish with kites!

I fish Lake Michigan every year on the obligatory visit with the inlaws. Catch salmon almost every time. I have a boat here in VA, close to the Chesapeake but the fishing has declined from the good ol days. Still pull up some rock fish and blues and quite a bit of snakeheads recently

By the sounds of it we better get used to eating snakeheads and them flipping carp .

Yeah, they're actually delicious. Considered a delicacy in Asia and sells for premium. Heck of a fighter. Too bad there won't be anything indigenous left in a couple of years. Like the lion fish and carp, you are required to kill the invasive species by law so im definitely doing my part

I'm in Wa. We got some great fish here. I use an Osage longbow and I knapp my own arrowheads from Oregon obsidion for big game hunting. Nothings sharper than a 95 mph. piece of volcanic glass.

Well, Kevy, my moderator friend, we've high jacked your BBQ thread. Apologies. Looks like we need to start a fisherman's thread. Once that get kicked off, I'll not be offended if you move these over there.

Jimz, that cool stuff. Knapping has always amazed me. One of the few times in the world you'll see somebody make something by breaking it. I've attempted it a few times in my younger years, but really lacked the right materials. I did manage a pretty nifty deer bone knife one time. After I finally got and edge in it, it stayed sharp forever. All it ever needed was a little stropping on a belt or even denim and it would cut anything a steel knife would. Dont know what happened to that....

ParrotHead wrote: Good lord man! The the he!! Are you thinking, titling a thread "Barbeque"?!?!

Such a word has caused more wars and feuds than religion, politics and personal hygiene combined!

Of course, what you were referring to was not Barbeque, but barbecued foods cooked on an outdoor grill, presumably. Here in North Carolina and lesser states and even foreign countries like Texas, BBQ refers to a noun and not a verb. In NC it is Pork and only Pork. I won't speak for other aforementioned regions, but beef is just often referred to as BBQ. If we cook chicken on the grill it has been barbecued, but we would NEVER call it BBQ. I won't even talk about burgers and dogs.... BARBEQUE...BAAAHH!!!

Ok I'm done, but for Pete's sake and to avoid an apocalypse please refrain from replying to this poorly named thread with any topics other than "Grilling", this thread has no place for topics like politics, religion or BBQ (personal hygiene is probably ok).

Here's an already posted pic of yours truly preparing actual BBQ.

Edit: you know I'm only pulling your chain Kev... Good topic.

That North Carolina stuff is even almost as good as Memphis and Delta BBQ! Hahaha. I'm a regular BBQ nut. I've had it all over the country and I love it all (usually, unless it is done by someone who doesn't know or care about what they are doing). I grew up on the Delta style BBQ though, so it will always remain my favorite.

Trying BBQ at every possible place I can is another one of my "things". Ive been at it for years. This week I've had excellent brisket in TX and a great pork sandwich in Tennessee. This is a good topic. Keep it going!

jimz wrote: I'm in Wa. We got some great fish here. I use an Osage longbow and I knapp my own arrowheads from Oregon obsidion for big game hunting. Nothings sharper than a 95 mph. piece of volcanic glass.

I'm very impressed with your craft Jimz. I am interested in making a longbow just to see its power and connect with the old methods. Can you offer any top tips? I was thinking of using yew and ash laminated together with tendon for the string.
My sister found an original flint arrow head in Dorset UK. It's probably over 1000 years old.
Karma bump for sharing.

Knapping arrowheads is an art! Those are impressive!

Osage orange is only found in s.e. united states and is expensive. I'm a traditional bow hunter. I'm part Cherokee. I started banging rocks at a young age and u have to be very tenacious to learn how to knapp your own knives/arrowheads. Your sis must have been thrilled to find that projectile point. I was when I found my first one. Thats what got me into stone age survival stuff. Don't use sinew for bow string. When it gets wet it will get soft. A good natural cordage indigenous to your area would be better. Laminated yew and ash would also be beautiful yet very strong and easy to get. Cheers mate... splash ya later.

Speaking of barbeque, is it just here in texas that they have what they call barbeque crabs or thats all over? I wasn't born and raised here, im originally from the philippines and the first thing i've noticed is they barbeque a lot of things here or call it barbequed even if its not. Like the barbeque crabs, its not really cook on the grill but its deep fried. They even have barbeque ice cream here, i think they used nitrogen or something to freeze the ice cream at the fair and they call it barbeque ice cream

Not to start a BBQ war, but just sayin

I'm with the pooch. *pant pant* *slober slober* He knows good cookin when he sees it.

Does anyone have a Caja China? Pronounced cah-hah Chee-nah. I think it's a Cuban thing and its basically the same principle as cooking in the ground, but its supposed to be amazing stuff. The name is in Spanish and exact translation. Is Chinese Box, but the use of the word china (chee-nah) can also refer to the orient or mystical stuff. So, the translation is actually more like Magic Box. I first saw these years ago and have always wanted to try it. The video is for a whole pig, but I've seen stuff for chicken, turkey, beef roasts and more.

Why is that dog hiding his todger ? Has it just been put on the grill ? Is about to be put on the grill ?

ParrotHead wrote: Does anyone have a Caja China? Pronounced cah-hah Chee-nah. I think it's a Cuban thing and its basically the same principle as cooking in the ground, but its supposed to be amazing stuff. The name is in Spanish and exact translation. Is Chinese Box, but the use of the word china (chee-nah) can also refer to the orient or mystical stuff. So, the translation is actually more like Magic Box. I first saw these years ago and have always wanted to try it. The video is for a whole pig, but I've seen stuff for chicken, turkey, beef roasts and more.

Great use of space...raise the pig in the box , squash the bugger under a grate then stick it , light fire under box and grill till crispy

Captain Noushbag wrote:

TEXAN BBQ

CAROLINA BBQ

Not to start a BBQ war, but just sayin

That dog looks like Dobby the house elf...

ParrotHead wrote: Does anyone have a Caja China? Pronounced cah-hah Chee-nah. I think it's a Cuban thing and its basically the same principle as cooking in the ground, but its supposed to be amazing stuff. The name is in Spanish and exact translation. Is Chinese Box, but the use of the word china (chee-nah) can also refer to the orient or mystical stuff. So, the translation is actually more like Magic Box. I first saw these years ago and have always wanted to try it. The video is for a whole pig, but I've seen stuff for chicken, turkey, beef roasts and more.

Hog roast kinda thing, very yummmm mmmmmm, I can smell it from here.

My god Noush... What part of Texas do you live in? I always get big huge awesome piles of brisket and sausage when I'm in Texas. No crabs, no ice cream... Unless its from a machine into a cone... You must live in Houston or down towards Corpus Christi. That's the only area in TX I ever have trouble finding good Bbq. I used to have a cherry little Mexican lunch counter in Houston that I went to back in '02-'03 though. It was great.

I look at all of this through the eyes of a trucker. Parrot, I've had the pleasure of having good NC BBQ a few times. Generally NC hides all of the good places from truckers though. The average fare for a tired and hungry trucker traveling through NC is borderline cruel and unusual punishment. Noush... You've gotta live on the coast or in Houston somewhere. My average trip through Texas involves gaining 5 lbs. Even about 5 years ago when I flew into Ft Worth and stayed 5 miles from my hotel for the entire stay, I think I gained 10 lbs. Not knocking Houston or that area... I just get Mexican food instead when I'm around there.

Jacklpe wrote: My god Noush... What part of Texas do you live in? I always get big huge awesome piles of brisket and sausage when I'm in Texas. No crabs, no ice cream... Unless its from a machine into a cone... You must live in Houston or down towards Corpus Christi. That's the only area in TX I ever have trouble finding good Bbq. I used to have a cherry little Mexican lunch counter in Houston that I went to back in '02-'03 though. It was great.

I'm guessing maybe the barbecue crabs is a Cajun since we live around Beaumont which is few miles from the Louisiana stateline. Maybe the same thing with the ice cream. They have mostly Cajun, Mexican and few barbecue places around here. The best barbecue places I've been thru are in Lockhart Texas close by Austin and San Antonio. My favorite one is blacks barbecue. They have the best brisket and giant beef ribs. I always vists them twice a year. During hunting season in November and summer vacations.