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Attn: BBQ'rs

Discussion in 'The Lounge' started by UseYourBlinker, Jun 20, 2002.

  1. UseYourBlinker

    UseYourBlinker 1 ton status

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    Attn: BBQ\'rs

    I'm tired of the same old boring marinade's for my chicken. What are some thing's you guys/gals use?
     
  2. chevyfumes

    chevyfumes Court jester

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    Re: Attn: BBQ\'rs

    I use a blend of beer hot mustard and honey and I inject it into the chicken, I also do it with turkey before I deep fry it dang thats the only way to do a turkey....MMMMMMMM
     
  3. chevyfumes

    chevyfumes Court jester

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    Re: Attn: BBQ\'rs

    I can't believe that all of Texas isn't on top of this post with all their dry rub recipes, probably all top secret.... /forums/images/icons/wink.gif
     
  4. MudNurI

    MudNurI 1/2 ton status

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    Re: Attn: BBQ\'rs

    oh man there was a show on a few nights ago- either on The Discovery Channel- or HGTV, or The Learning Channel... BBQ championship of the USA- WICKED stuff they were cookin, but none of them really said what was in there sauce's.

    I get mine from the local Butcher Shop- they make there own.
    I'll try to find out whats in it

    Brandy
     
  5. NoAngel

    NoAngel 1/2 ton status

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    Re: Attn: BBQ\'rs

    Weird, but I was thinking the same thing!! I went to this "Taste of Amherst" festival today. There are about 20 restaurants with samples of their best foods. There was lots-o-chicken dishes. Whatever it is that they and everyone else uses, I have yet to come even close! And me with my George Forman grill and all!! /forums/images/icons/cool.gif
     
  6. chevyfumes

    chevyfumes Court jester

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    Re: Attn: BBQ\'rs

    I'm diggin' the new side pic Michelle, snoochy snoochy, I love all of Kevin Smiths junk.....
     
  7. NoAngel

    NoAngel 1/2 ton status

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    Re: Attn: BBQ\'rs

    Thanks! Yup, "The Scream" artwork is gone. I'm over my "getting in touch with my artsy,intellectual, culture-oriented self" phase. It comes and goes. Art is part of my soul, but so isn't beer and heavy metal! /forums/images/icons/wink.gif It's all about cultural diversity! /forums/images/icons/smile.gif

    "I'M NOT EVEN SUPPOSE TO BE HERE TODAY!!" /forums/images/icons/cool.gif
     
  8. Pugsley

    Pugsley 1/2 ton status

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    Re: Attn: BBQ\'rs

    I rub mine with a mix of Wyler's chicken bullion, cayenne pepper and garlic powder - tastes great. I also like to marinate it in lime juice with a touch of Cuervo Gold.
     
  9. Corey 78K5

    Corey 78K5 1 ton status

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    Re: Attn: BBQ\'rs

    Try using some dry rubs or get a smoker. Dry rubs are also excelent on tri tip. One thing I never do on meat that I grill is poke it with a fork or knife all that does is let out the natural juices.
     
  10. chevyfumes

    chevyfumes Court jester

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    Re: Attn: BBQ\'rs

    Not unless you're pokin' it to fill it up with beer and honey mustard.... /forums/images/icons/grin.gif
     
  11. Z3PR

    Z3PR Banned

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    Re: Attn: BBQ\'rs

    I really like the Jack Danials Grillin souse. I some times mix honey with it. /forums/images/icons/grin.gif
     
  12. TXBIGFISH

    TXBIGFISH 1/2 ton status

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    Re: Attn: BBQ\'rs

    Try the Tony Catchers more spice creole seasoning, you can get it at any grocery store, arond here not sure way up north though.
    A good sauce ie 1/3 jack or other bourbon or whiskey, 1/3 A-1 sauce of your favorite flavor, and 1/3 whorshitshire, or however in the heck you spell it! Let it marinade for 3-4 hours, do not do it too long or the alcohol will dry out the meat.
    One really good one I came up with is and I hope I remember it all, I don't have my 3rd cup of coffee in front of me yet. Get some Chinese hot pepper sauce, comes in a squeeze bottle, fresh squeezed orange juice, honey, brown sugar, juice from 2 lemons, and cumin, I think that is is it. When the sauce is done it should be a burnt orange color. Let it marinade for at least 12 hours.
    In a pinch I will use some of that Lowereys marinade, especially on pork.
    Fried turkeys, and chickens done the same way, garlic butter marinade.
    never been a big fan of mustard based sauces, I hear that is the norm up near Tenn.
    By the way, dry rub is good but for me it is mainly for brisket.
     
  13. BurbinOR

    BurbinOR 3/4 ton status

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    Re: Attn: BBQ\'rs

    Soak it in Yoshida's teriyaki sauce overnight........sprinkle a little bit of Emeril's essence (ever heard of that? www.foodtv.com has the recipe) on the chicken when you grill it. Yum......... /forums/images/icons/laugh.gif
     
  14. muddin4fun

    muddin4fun 3/4 ton status

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    Re: Attn: BBQ\'rs

    I like the 30min marinades...garlic and herb...mmmmmm yummy! It's good on chicken or steak...*drool*
     
  15. K5Jimmy

    K5Jimmy 1/2 ton status

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    Re: Attn: BBQ\'rs

    For Chicken or country style pork ribs (thick cut ones).....for really quick, I use that McCormicks' Carribean Jerk....I use it dry mostly, but sometimes as a marinade with vinegar, oil, honey....Jerk seasoning is also available as a "paste" by some brands....it has hot pepper, brn sugar, etc....great on chicken...I also tried sitting the bird on a beer can (saw it on the TV)...I think that may be a kewl cookbook to own..... /forums/images/icons/grin.gif
     
  16. Thunder

    Thunder 3/4 ton status

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    Re: Attn: BBQ\'rs

    I baste chicken in melted butter mixed with garlic.
    You have to cook it over low heat, turn it often. and it takes a little longer to cook. But it comes out golden brown and crispy and tastes like BBQed fried ckicken.
     
  17. potato76

    potato76 1/2 ton status

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    Re: Attn: BBQ\'rs

    i normally make it up as i go but i always inclue bbq sauce, wishtashire sauce ( spelling for sure) and then from there on i get creative.
     
  18. delta9blazer

    delta9blazer 1/2 ton status

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    Re: Attn: BBQ\'rs

    any kind of soda makes an excellent base for a marinade. i used grape soda the other day on some tri-tip, and the crowd loved it. i wasn't sure how the grape flavor would go over, but it was a definite winner.
    coke, dr pepper, sprite, any kind you have in the fridge.
    the acids and carbonation make the meat tender, and the sugars and flavors really get in there.
    i poke the crap outta the meat first, then let it soak at least overnight. cook over a fairly hot fire, to sear in the goodness.
     
  19. chevyfumes

    chevyfumes Court jester

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    Re: Attn: BBQ\'rs

    OOH WEEE, I came up with a good base thanks to delta9,I took 1lb. of venison, or [​IMG] for you pusses who have someone else kill your meat and 8 OZ.'s caffine free diet Pepsi, 2 Tbs brown sugar,1/3 cup BBQ sauce,1 Tbs minced dried garlic, 1 Tbs Durkee 6 pepper blend and 1 Tbs johnny's seasoning salt... Mix in 1 gallon ziplock bag and let it sit overnight in the fridge... Yummy, it helps if you tenderize the meat w/ a meat hammer or stab w/ a fork for ultra absorbtion of flavor.... /forums/images/icons/laugh.gif /forums/images/icons/tongue.gif And for the love of God just sear the steak on the outside and leave er' a little bloody on the inside..... /forums/images/icons/ooo.gif /forums/images/icons/ooo.gif /forums/images/icons/ooo.gif I'm hooked thanks for the heads up on the pop trick Delta9, I used to use whiskey but that was such a waste.... /forums/images/icons/tongue.gif /forums/images/icons/laugh.gif Also I never measure my ingrediants, those are just rough estimates....
     
  20. tomseviltwin

    tomseviltwin 1/2 ton status

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    Re: Attn: BBQ\'rs

    We once had chicken at a relatives house that had been marinated in 7up, garlic, and a bit of "liquid smoke" Darn tastey!!!
     

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