BBQ Suggestions

[~Divine~Wind~]

Hey guys,

Got a few friends coming over for a week in April and think we might get a day or two of sunshine so am gonna plan ahead a bit.

Bought a Weber 57cm(iirc) kettle last summer and managed to use it once before weather went to pot lol.

I'm looking for some nice and easy recipes, maybe stuff that can be marinaded and frozen for a while? Sauces/rubs/marinades.
Even if its just the saucey stuff I can freeze and then crack it open at a later date so I dont have to waste time makin stuff when people are here.

Whats your favorite recipes?
Gonna be maybe around 10 of us all very much meat eaters.
Any ideas for sides? Im like a 1 rick pony when it comes to them
Fresh Salsa and guacamole lol, any decent recipes for coleslaw?

Thanks in advance all input very much appreciated

 

[Glaucus]

Coleslaw this is amazing
http://www.bellebeanchicagodog.com/2010/07/memphis-mustard-coleslaw-recipe.html

I know I've posted the recipe for BBQ beans before. ItS beautiful. If I can't find it I'll have to go find the primal grill cook book and type it out again.Here we go: (don't have to do any of the beans on the BBQ and still works awesomely well. You do need a decent BBQ sauce and so far I've struggled to find any decent shop brought BBQ sauce, so I make my own)

Ingredients:
1 pound smoked bacon cut into 1/4 inch slivers
1 can (15 ounces) black beans
1 can (15 ounces) dark red kidney beans
3 cans (each 15 ounces) baked beans or pork and beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 poblano pepper or green bell pepper, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave
the seeds in)
2 cups sweet red barbecue sauce (your favorite commercial brand)
1-1/2 cups firmly packed light brown sugar, or more to taste
1/2 cup Dijon mustard, or more to taste
2 teaspoons liquid smoke (optional; see Note)
Coarse salt (kosher or sea) and freshly ground black pepper


Other Items Needed:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood
chips or chunks (preferably pecan or hickory) soaked for 1 hour in water to cover then drained

Directions:
Place the bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste. The beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (You can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

Note: If you cook the beans on a gas grill, you probably wont be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.

You can't go wrong with ribs with a basic rub. Then BBQ sauce glaze at the end
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Watch some of these videos for other ideas
http://m.youtube.com/index?desktop_uri=/&gl=US#/profile?user=BarbecueWeb

The potato bombs are good.

These pork things I want to try as well, can feed loads easily with them

I actually specially ordered some chicken wings to try these out sometime soon

 

[Rich_L]

Butterflied BBQ leg of lamb is always awesome

Butterfly it (or get the butcher to do it) then marinade in a freezer bag with olive oil, lemon juice, oregano and garlic. Sear both sides then cook for 20-30 minutes. Epicness.

 

[Glaucus]

Yep that is epic, did that at the end of 2011 and it was verY good.

 

[DcD]

- Pork Ribs -> Kansas City Dry Rub -> Baste in JD Glaze while cooking

- Butterflied leg of lamb -> Marinade as above

- Teryaki belly pork?

- Have a look on this board for the tri-tip recipe the guy in Cali posted.

 

[~Divine~Wind~]

That coleslaw is a definate.
Beans too probably.
Thankyou very much mate
Those chicken wings look like they would go down well too.

Gonna have to get a leg of lamb too it seems.
Ribs ofc will be done just not sure which ribs to which rub at the moment.

As for belly pork I had thought of dicing into inch squares or so and cooking it long and slow in the oven so it crisps up, making sure lots of black pepper on top and then making up a salted caramel sauce. This may be a challenge tho I've not looked into that sauce much lol.

Will check for the tri-tip thing mate

Keep em coming guys