New kinds of BBQ !

RE: New kinds of BBQ ! (euclid)

Sat, 01 Mar 2008 19:12:26 GMT

Just moved my office from there on Friday. Don't know how long you have been away, but it is hardly a sleepy village anymore. Walmart et al have invaded with the corresponding traffic issues. Sadly I am unable to even provide a Roadfood destination. However the Concord Sub Shop rocks; 15 minutes from Chardon. And yes, the Maple Sugar Festival! It is worthy of a return. Perhaps not on the radar screen of the mighty great state fairs but a gem none the less. By the way, check out Millers in Middlefield. A great Amish restaurent. They have learned how to charge however! I might also add, the Trumbull Locker Plant, 440-474-4631, is the place to go if you are considering firing up the back yard magic show. They have an astounding variety of different meats for sale. Pretty much culled from the local farmers.

RE: New kinds of BBQ ! (DandyDog)

Sat, 01 Mar 2008 18:45:47 GMT

Euclid, I noticed that you are from Chardon!!! I grew up there and miss it dearly. I'm trying to make the maple festival this year.

RE: New kinds of BBQ ! (euclid)

Sat, 01 Mar 2008 12:09:59 GMT

Goat. This is a challenge due to a quick set up of fat after you take it off the fire. I presumed it would behave like pig and not so quickly have the fat congeal. Wrong. As soon as you take the goat off, pull it and place meat in a cooler. This will keep the meat warm and moist. Trust me. Congealed goat fat is not good. I use coolers to keep warm all of the items that come off my machine. Use for fried chicken batches as well.

RE: New kinds of BBQ ! (Ort. Carlton.)

Fri, 29 Feb 2008 20:07:31 GMT

Dearfolk,
Okay, I'll switch back to the original intent of the thread. -- How about Barbecued Livermush? -- Has anyone in North Carolina attempted this? I love to eat livermush straight off the loaf with Tabasco Chipotle hot sauce on it; I can only imagine that a sojourn in a pit or other wood-fired cooking place would add a certain <<je ne sais quoi>> to my old entral-level favorite.
Gut-Instinctively, Ort. Carlton in Needing To Be Pitted Athens, Georgia.

RE: New kinds of BBQ ! (CajunKing)

Fri, 29 Feb 2008 15:49:04 GMT

Sizz

Never ask a cajun a question like that.

Nutria and Andouille Gumbo

2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and pepper
1 TBSP cayenne
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley

With the oil and flour make a roux to golden brown

Add onions, celery, bell pepper, and garlic until tender

Add smoked nutria and andouille

Cook approximately fifteen minutes

Add chicken stock, stirring constantly til its good and belnded

Bring to a rolling boil, reduce heat to a simmer

Cook until smoked nutria is tender

Add more stock when needed, about one hour

Add green onions and parsley

Season to taste using salt and pepper

Cook about 5-10 more minutes

Serve over cooked brown rice

RE: New kinds of BBQ ! (sizz)

Fri, 29 Feb 2008 11:43:23 GMT

quote:
Originally posted by PapaJoe8

Ort, a cavy is a Guiney Pig. A Peruvian Cavy is a long haired Guinea Pig.

CK, thanks for sharing that story but... did you have to bring up that rat picture again?

They have BBQ Capybara in South America. It's like a giant Guinea Pig, 40 lbs. or so. My friend worked at a place called Cafe Brazil. That is what I used to order, Capybara Barbacoa. They never had it of corse.

Ok, this has gone from new to weird BBQ. Any more ideas using stuff we normally eat in the U.S.?
Joe

Papa Joe: ....some where in the back pages of Roadfood.com is a thread I once brought up the subject of eating the "nutria" ..has anyone here tried eating this home grown rodent?

RE: New kinds of BBQ ! (PapaJoe8)

Fri, 29 Feb 2008 10:48:33 GMT

Ort, a cavy is a Guiney Pig. A Peruvian Cavy is a long haired Guinea Pig.

CK, thanks for sharing that story but... did you have to bring up that rat picture again?

They have BBQ Capybara in South America. It's like a giant Guinea Pig, 40 lbs. or so. My friend worked at a place called Cafe Brazil. That is what I used to order, Capybara Barbacoa. They never had it of corse.

Ok, this has gone from new to weird BBQ. Any more ideas using stuff we normally eat in the U.S.?
Joe

RE: New kinds of BBQ ! (porkbeaks)

Fri, 29 Feb 2008 09:52:48 GMT

quote:
Originally posted by Ort. Carlton.

Dearfolk,
Similar to the BBQ rat above, Peruvians commonly eat a variety of guinea pig that is called a cawy (I think it is). I am told that there is a restaurant in Gwinnett County, Georgia that serves the item (but doesn't list it on their menu); they obtain their product through a small semi-commercial rancher/grower of the little critters.
I'm not sure the authorities know about it, but a couple of hard-core foodies I know in Metro Atlanta told me, independently of each other!
Sounds Peroovy. I'd like to try it just once.
Ready To Be A Guinea Pig, Ort. Carlton in The Usual City.

Roasted cavy-------looks like something I'd try.

RE: New kinds of BBQ ! (euclid)

Fri, 29 Feb 2008 08:42:58 GMT

You may wish to consider brown sugar. And lemon pepper instead of regular pepper.

RE: New kinds of BBQ ! (Ort. Carlton.)

Thu, 28 Feb 2008 18:25:59 GMT

Dearfolk,
Similar to the BBQ rat above, Peruvians commonly eat a variety of guinea pig that is called a cawy (I think it is). I am told that there is a restaurant in Gwinnett County, Georgia that serves the item (but doesn't list it on their menu); they obtain their product through a small semi-commercial rancher/grower of the little critters.
I'm not sure the authorities know about it, but a couple of hard-core foodies I know in Metro Atlanta told me, independently of each other!
Sounds Peroovy. I'd like to try it just once.
Ready To Be A Guinea Pig, Ort. Carlton in The Usual City.

RE: New kinds of BBQ ! (CajunKing)

Thu, 28 Feb 2008 18:15:30 GMT

quote:
Originally posted by sizz

quote:
Originally posted by PapaJoe8

How about other new kinds of BBQ? Any restaurants sevrving anything new?
Joe

Papa Joe you want new kind of BBQ.....?? how about this delicious entree ........ BBQ rat

While a missionary in Haiti, I had the opportunity to sample "Da Ratta on Da Stick" after that I was REALLY looking forward to eating goat again.

Rat was tough and chewy, and I couldn't get the image out of my mind

RE: New kinds of BBQ ! (PapaJoe8)

Thu, 28 Feb 2008 16:08:34 GMT
Euclid, beer and help for brine, sounds like a fair trade.

That's close enough, thanks! What I like about posting recipes here is you don't have to give every detail. I think I'll go heavy on the salt and light on the sugar. The trout cream cheese and horsradish dip sounds great!
Joe

RE: New kinds of BBQ ! (euclid)

Thu, 28 Feb 2008 14:54:41 GMT
Actually, I have a BBQ machine and BBQ for hunting and fishing buddys. It is a tricked out 500 gallon propane tank converted to a fire box smoker/BBQ machine. Out of Georgia. The brine I make has water, lemons,garlic, onions, pepper, salt and sugar. Its tuff to tell you the quantities because I usually just dump what I have. I can track it down for exact proportions if you wish. It came out of a logging camp in upstate NY circa 1915. A German cook. I got it from an old guide from NY years ago. I will be in upstate NY 3/11. If you think you'll use it, I'll send it over these pages. It is really quite fool proof and I have never had any complaints. My only complaint is when the guys hear I'm doing BBQ, they bring over their fish and dump it in my brine. They bring beer and help the next day though.

RE: New kinds of BBQ ! (PapaJoe8)

Thu, 28 Feb 2008 14:39:04 GMT
Wow, neat sounding menu Euclid! What's the name of your place and where is it?

Oh, what is your favorite brine for the trout?
Joe

RE: New kinds of BBQ ! (euclid)

Thu, 28 Feb 2008 14:04:35 GMT
Well,I serve it. A quick look at my menu might include:
hind quarter venison
hind quarter caribou
elk roast
whole baby pig-60lbs
beef ribs and pork ribs
many other items
I even make my own caribou bologna which I BBQ in 2.5 lb sticks. Of course this is done in my back yard. The trout is very easy. All you need is the brine and a controlled heat source to maintain 200-225 degrees. The trout is done when the dorsel fin pulls out easily. Mix the trout in creamed cheese and horsradish for the dip. Add what ever other stuff you want.

RE: New kinds of BBQ ! (PapaJoe8)

Thu, 28 Feb 2008 12:34:50 GMT
Euclid, that BBQ trout sounds great! I have never seen that offered at a restaurant. Maybe someone serves it?
Joe

RE: New kinds of BBQ ! (euclid)

Thu, 28 Feb 2008 12:14:22 GMT
The following I BBQ at 200-225 degrees. I always brine the meat in salt and water. One cup salt to one gallon water. For poultry I also will brine in buttermilk after the salt brine.

Turkeys and Chicken. I cook the birds whole wrapped in cheese cloth and baste the first half of the cooking time. They go naked for the second half to acqure some texture on the skin.

Sweet onions halved then cross cut. Add butter and salt and cook uncovered. Or use any spices/rubs that you like.

I BBQ trout as well. Identify your favorite brine and soak over night. Really good warm off the machine. Great for making fish dip.

RE: New kinds of BBQ ! (PapaJoe8)

Thu, 28 Feb 2008 10:39:35 GMT
Baked potatos stuffed w/ BBQ brisket is popular here in Texas.

I have had a BBQ chicken pizza (maybe not real piza but thats what they called it). Maybe not real BBQ chicken but thats what they called it. Anyway, I like it.

My local Brookshishers grocery sells smoked chicken leg quarters. Those are good. They have a smoker in the deli.

I took some thin sliced brisket and fried it (no oil) intill it was crunchy. It was a big hit at my house. This would sell good at fairs I think.

I took some chopped brisket and mixed it w/ some sauteed onion. I liked it. Not sure what to call that?

Chili BBQ, or BBQ chili? Chili made w/ smoked brisket. Pork would work also I guess. Hmm, those smoked leg quarters might make some good BBQ chicken chili?

Shurley yall know about some new kinds of Q... How about more stuff that is actually being sold somewhere?
Joe

RE: New kinds of BBQ ! (PapaJoe8)

Wed, 20 Feb 2008 12:46:11 GMT
I think I saw Andrew Zimmer eat one of those on an ad for his Travel Channel show? Not sure the U S market is ready for rats?
Joe

RE: New kinds of BBQ ! (sizz)

Wed, 20 Feb 2008 12:38:37 GMT

quote:
Originally posted by PapaJoe8

How about other new kinds of BBQ? Any restaurants sevrving anything new?
Joe

Papa Joe you want new kind of BBQ.....?? how about this delicious entree ........ BBQ rat

RE: New kinds of BBQ ! (PapaJoe8)

Wed, 20 Feb 2008 12:29:41 GMT
Neat idea Chewer! Smoked hot wings! I have never seen or heard of them so, they might be new?
Joe

RE: New kinds of BBQ ! (chewingthefat)

Wed, 20 Feb 2008 12:03:36 GMT
I've never seen smoked wings, had wings smoked then deep fried, bet the wings would be good!

RE: New kinds of BBQ ! (chewingthefat)

Wed, 20 Feb 2008 11:58:26 GMT
PappaJoe, Hot smoked roast beef sandwich, the roast beef being briskit!

RE: New kinds of BBQ ! (PapaJoe8)

Wed, 20 Feb 2008 10:36:12 GMT
Dog, good question. They were skinless. I had to ask my sweety. I just gobbled em uo and didn't notice. I like chicken skin but some folks don't.

I am suprised there have not been more new BBQ ideas.

I have anouther one then.
Cowboy Nachos... Served by Big D's BBQ in West Tawakoni Texas . Chips, cheddar and jack cheese, BBQ brisket, chopped lettuce and tomato. Sour cream and pickled jalapones by request. The sour cream was a big dollop on top. The jalapenos were on top of the cheese. Hey, they were good!
Joe

RE: New kinds of BBQ ! (DandyDog)

Wed, 20 Feb 2008 09:56:31 GMT
Just curious, did he use boneless skinless breasts or were the skins on? I sounds great!!

RE: New kinds of BBQ ! (PapaJoe8)

Tue, 19 Feb 2008 21:01:38 GMT
Where did the Greek come from Wannab??? Maybe invinted by the greeks?
Joe
Oh, the feta is Greek.

RE: New kinds of BBQ ! (Wannabchef)

Tue, 19 Feb 2008 20:52:43 GMT
Hmmmm - it's sounds so good - how about Mark's spicy greek chix breast

RE: New kinds of BBQ ! (PapaJoe8)

Tue, 19 Feb 2008 20:34:57 GMT
Ahhh, BBQ'D meat loaf, now were geting somewhere!
Joe

RE: New kinds of BBQ ! (chewingthefat)

Tue, 19 Feb 2008 17:58:18 GMT
You missed my smoked Meat Loaf, really good!

RE: New kinds of BBQ ! (ScreamingChicken)

Mon, 18 Feb 2008 14:29:58 GMT
I've seen smoked prime rib on a number of restaurant menus here in the Midwest...more often than not it seems to be the Saturday special. I suspect oak and hickory are the primary woods as they're common smoke woods around here.

Brad