Knocking the edge off!

Ron G

Commander
Joined
Apr 28, 2005
Messages
2,905
Well the wife went to a rascal flatts concert with her girlfriends so im all aloned:)well i was going to mow the grass but it rained a little,so i decided to do some BBQing i got me a beef brisket all rubbed down and smoking and some ribs,then im going to put some beef sauage on there to,not that im going to eat all this food bymyself but i really do like drinking beer and trying different concations on the grill.d:)im doing this rub with alot of ginger and spice should be good i also soaked the brisket in coke instead of bloodymarry mixand wrapped it in bacon should be nice and tender after cooking very very slow.may even throw some cabbage on there to.By the way the grilled cabbage KB told me about is awsomed:)
 

Plainsman

Rear Admiral
Joined
Apr 2, 2006
Messages
4,062
Re: Knocking the edge off!

Now that sounds like fun! Beer and beef...Mmmmmmmm
 

Ron G

Commander
Joined
Apr 28, 2005
Messages
2,905
Re: Knocking the edge off!

LF when every its readyd:)the wife always gets mad at me because im such a slow cooker.i got to thinking about them rasberrys bet they would good as a marinade on some BBQd:)
 

QC

Supreme Mariner
Joined
Mar 22, 2005
Messages
22,783
Re: Knocking the edge off!

Mrs QC made some Ribs last night that really kicked butt . . . Paprika, Seasoning salt and oregano rub, baked in foil pouches for and hour or so. Finished on the grill with a vinegar and honey, thin type sauce.

Awesome!!!
 

Dunaruna

Admiral
Joined
May 2, 2003
Messages
6,027
Re: Knocking the edge off!

[colour=blue]What's a brisket?

How long do you let the 'rub' sit (marinate) before cooking?
 

Ron G

Commander
Joined
Apr 28, 2005
Messages
2,905
Re: Knocking the edge off!

Dunaruna said:
[colour=blue]What's a brisket?

How long do you let the 'rub' sit (marinate) before cooking?
Its a slab of meat thats a pretty tough cut,off the top i believe.there real good if you marinate them overnight and then use your dry rub.

Well the brisket ended up being a little salty but real tender,must of added a little to much in the rub,but the ribs were awsome pulled right off the bone.and the saugae was good too.d:)
 

rottenray6402

Ensign
Joined
Jul 27, 2004
Messages
923
Re: Knocking the edge off!

Isn't the brisket from the "chest" part of the beef? That area that protrudes in between the front legs? Man I miss that southern BBQ! My new GF doesn't care much for red meat so I grill chicken a lot!
 
Top