Ableton Forum

McQ714 wrote: if you actually did mean BBQing instead of grilling, then ribs and brisket it is. slow cook that stuff. indirect heat. if you have a four burner grill, stick the meat in the middle of the grill and light the outside burners. i like my meats with a dry rub seasoning or a simple marinade versus slathering it up with sauce the whole time it's cooking. it doesn't need to get all over the place to belong in your face.

+1

I suppose I do more grilling than barbecueing, though I did some nice pork loins for a family cookout on father's day. Generally I prefer dry rubs, and if there's a sauce it should be added at the very end of the cooking time, just to heat up. Tomato-based sauces will burn if over flame, so move them to indirect when saucing. It is also generally better to go easy on the sauce when cooking, and serve extra on the side with the meat. With bbq I love a nice thin layer of sticky, dried-on sauce when coming off the grill...

I'm gonna have to do some ribs soon, I've got a blueberry bbq sauce I'm dying to try out!

We're big fans of the tri-tip over here. What an awesome piece of meat. Most steak (IMO) is only good right after you cook it but the t-tip you can slice into thin pieces and enjoy for days...often just as good cold as when it came right off the grill.

Step 1) Drink about 2 or 3 beers. That confidence is absolutely necessary to construct the greatest marinade in the world.
Step 2) Open another beer. This will help sustain you through the trials of moving all ingredients from the fridge/pantry to your bench.
Step 3) Tomato Sauce. (quite a bit)

NOTE: The earlier beers you have had have completely negated the necessity of using measuring devices at this point. Handy!

Step 4) Soy Sauce.
Step 5) Chili-sauce. Thanks to the beer your ability to eat spicy food has grown, just keep pouring it in. Yeah, that's a lot.
Step 6) Some lemon juice. No that's too much. Now you have to add more chili sauce to combat it. Thirsty work. Drink more of that beer.
Step 7) Garlic. Steak and garlic go together awesomely. And beer. By now a cute girl at the party has walked over to see the guy cooking in the kitchen. Thanks to the earlier beers you are now actually an amazing chef constructing the greatest marinade known to man. This recipe has been passed down from generations in your family. You chop the garlic as fast as you can to prove your amazing skills.
Step 8 ) She hasn't noticed the cut on your hand. Quietly excuse yourself to get more ingredients. Hide in the pantry for a little bit until she gets bored waiting and leaves. Take a beer, this might take a while since she is obviously completely spell-bound by your kitchen abilities. Quietly find bandaids. If none are around remove your shirt and wrap that around your hand. INCONSPICUOUSLY.
Step 9) Have we added lemon juice yet? Can never have too much lemon juice!
Step 10) Add more chili sauce, there is too much lemon juice. No, that's too much chili sauce.
Step 11) Pepper! You've got to have pepper and salt. Pepper also is cool when you sprinkle it over fire. The beer inside you tells you fire is good.
Step 12) A fresh beer is opened.
Step 13) You look at the beer.
Step 14) You look at the marinade.
Step 15) You look at the beer.
Step 16) Alrighty. This is going to require some mixing. It's a bit liquidy now thanks to the beer. Add more tomato sauce. We've used all the tomato sauce? Chili sauce is obviously the closest option.
Step 17) Taste test! Yep, that has an ABUNDANCE OF TASTE. YOU ARE THE GREATEST CHEF THE WORLD HAS EVER KNOWN. Everyone at the party would like you to yell that out so they can hear and begin getting excited about the marinade that will rock their worlds.
Step 18) Meat in marinade.
Step 19) Drink more beer while waiting. This will help block out the pain of your injured hand and let you forget how cold it is without a shirt. Where's that cute girl gone...

you are hysterical... that's making me want a beer...

i've had some success with this dry spice rub, burns easily so watch it. tastes really god with some sour cream dipping sauce (sprinkle lime juice and cracked black pepper for oomph)

Cajun spice rub

1 1?2 tablespoons unrefined cane sugar
2 teaspoons imported sweet paprika
2 teaspoons powdered mustard
2 teaspoons cumin seeds
2 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black peppercorns
1?4 teaspoon cayenne pepper

I'm going to break you all off. This is directly from Herbie Hancock (Buddhist friend in LA is tight w/ him):

1/3 part honey
1 part tamari (like soy sauce but better)
1 part melted butter
1 part fresh mango and papaya strips
1/4 rice vinegar

fuuuuuuucckkkk

Beer Can chicken

You open a can of beer and stick it up a chicken's arse. Then you cook it.

Also as a bonus, when you say it, it sounds like you are saying "bacon chicken" in a Jamaican accent.

try it! "Beer can chicken".

in south-eastern germany there is "brädel" and it kicks ass!
1) massage your fatty pork meat with pepper
2) rub in some hot mustard
3) on top: sliced onions
4) fill up with beer

put it in the fridge for a night (minimum).
the best thing the are the sliced onions! grill them on tin foil.

303

smartass303 wrote: 1) massage your fatty pork meat with pepper

Pepper?! Ouch! Baby lotion, maybe...

Malifex wrote:

smartass303 wrote: 1) massage your fatty pork meat with pepper

Pepper?! Ouch! Baby lotion, maybe...

its pork MEAT! so its dead... if your muso fingers are to sensitive use some gloves.

303

smartass303 wrote: its pork MEAT! so its dead... if your muso fingers are to sensitive use some gloves.

Good advice. Getting the latex gloves on now...

Malifex wrote:

smartass303 wrote: its pork MEAT! so its dead... if your muso fingers are to sensitive use some gloves.

Good advice. Getting the latex gloves on now...

Don't forget to lie on your arm for a bit first, so it feels like someone else is doing it.

Polynesian style:

4 tablespoons soy sauce
2 tea spoons honey
2 crushed cloves of garlic

that'll do about 4 steaks/ chicken breasts etc

marinade for an hour minimum, start to cook said meat but DONT THROW AWAY the marinade, roughly two minutes before the meats done pour all of the marinade over the meat.

This can be a bit messy depending on your outdoor cooking tool of choice but is very very tasty...