Boomas BBQ

Cooking with Fire, gets a whole lot more attention, this thread is going to get regular updates on all things BBQ.
 
As some are aware i got a custom built pit/smoker last year and am slowly getting my head around this whole style of cooking. Lots of fun!!
 
Soon there will be a new toy to add to the outdoor kitchen, hopefully sooner than later............
 
Still after as much feedback as possible, always trying to improve.
 
So to start this off, Brisket cooked yesterday for about 9-10 hrs, then wrapped and rested in an Esky for 2-3 hours. Brisket was sprinkled with a plain old mix of salt and pepper.
 
Pork ribs done 3-2-1 method with a dry rub
 

 

 

 

 

[JayT]

Excellent bark and smoke ring.
 
Pork short ribs, something new to try lol.
 
Good stuff.

 
I was thinking they looked like something that is sold around here in a couple places called rib tips.  I think they are leftover when the baby backs are cut.

 

[geeme]

So to start this off, Brisket cooked yesterday for about 9-10 hrs, then wrapped and rested in an Esky for 2-3 hours.
 

DSC00991.JPG

 
The meat looks dry - was it? If not, that's some good eating there!

 

[Booma]

Not at all really, there was a couple of slices throught the flat that weren't as juicy but the rest were great

 

[Booma]

I got it...... Finally

 

[Phil]

DAYUM!!! Lookit that ring!

 

[Booma]

New toy, back to basics. As you will see, lack of knobs..... No gas with this Bad Boy. All charcoal grill, adjustable charcoal tray, 4 dampners, untensil hooks and a Bloody Bottle opener. PERFECT!!!
 
Can't wit to fire this thing up
 
No more toys now..............and i wonder why i'm broke
 

 

 

 

[Penny]

Nice toy indeed, whatcha gonna  do/cook first?

 

[SumOfMyBits]

Do you have a place that sells good chunk wood for grilling?
 
That thang is close to an Argentine asado machine... just missing sloped V grates.
 
Very nice indeed!

 

[Booma]

First, hmmm, might just do some burgers, steak or chicken dunno yet

Sum, I do know of a place that sells good chunk wood, just found them, will be looking to get a heap from them soon

 

[LUCKYDOG]

I have one very similar - I wish mine had a an area where I can Isolate the charcoal to make smoking easier - I know you have a smoker but with mine I had fashioned a divider plate on the charcoal rack to smoke ! BTW Tri-Tips are freakin' awesome on these grills the adjustable grill rack is key and sort of Santa Maria-esque - 

 

[Booma]

Ill look into tri tips. Not sure when i fire it up. Got some beef ribs to do this week, first crack at em, hope they turn out ok, mrs favorite thing at BBQ festivals

 

[Roguejim]

Nothing earth shattering here.  A quick lunch I whipped up before work.
 
THE PLAYERS
 
Smoked brisket point, shredded
Stubbs ancho-lime sauce
Caribbean Red Hab sauce
Burger buns
 
Brisket pulled from the fridge, and simmered in a small bit of water.

 
Stubbs

 
Hab sauce

 
Both sauces simmering.

 
Lunch...BANG!!

 
 
Well, the Stubbs was pretty good with the beef, but I suspect it will marry better with the pork butt I also smoked.  We'll see...

 

[Booma]

Thought i might pop in for a minute
 
Fired up the pit today and ongoing, for some Chicken wings, thighs, beef ribs and salmon. Making some food for this week
 
Wings are marinated in a kind of African/Jerk mix, thighs in a bqq dry rub, ribs salt and pepper, salmon sweet chilli soy
 
In goes the chicken, some ribs and salmon
 

 

 

 

 

 
Couple hours in on the chicken
 

 

 

[texas blues]

Oh sheeit!
 
Gimme' that salmon!!!!

 

[Booma]

Wings and thighs, finger lickin good
 

 

 

 

 

[Booma]

Salmon and Beef Ribs
 

 

 

 

 

 

[texas blues]

Dang Boom.
 
I will get down on all fours and bark like a dog to be tag teamed in the mouth with that salmon and beef!
 
The salmon looks perfecto as does the beef.
 
That's the kind of food that when it comes off the smoker and hits the kitchen cutting board, that's as far as it gets.
 
Never makes it to the plate, it gets eaten right off the board.
 
Goodern' hell!

 

[JayT]

I'll take the chicken that is left over after Bouser is done.

 

[Booma]

Cheers fellas, thinking this weekend gonna have another crack at beef ribs, some pork ribs and possibly poppers and chicken again.

What's some other different things to do???? Have made some jerky in it before, done pulled pork, whole chickens. Tempted to try smoking some cheeses though

 

[texas blues]

Boom smoked cheese is most excellente' but more of cold smoked 'thang if you can manage it in that 'thang.
 
Are you asking for suggestions for future smokes?
 
C'mon man...like you need help.
 
But if we're suggesting....
 
Smoked wings. 
 
Maybe something exclusively Aussie.
 
Like smoked roo or wallaby.
 
Buffalo?
 
Smoked croc tail?
 
Americans eat gator, is there commercial croc meat available?
 
And I gotta' say, them big ole' tiger shrimps are pretty dang goodern' hell when smoked.
 
I've marinaded them in a teriyaki/orange and smoked 'em.
 
Incredible.