food Boomas BBQ

The Hot Pepper said:
Excellent bark and smoke ring.
 
Pork short ribs, something new to try lol.
 
Good stuff.
Click to expand...
 
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.
 
Booma said:
So to start this off, Brisket cooked yesterday for about 9-10 hrs, then wrapped and rested in an Esky for 2-3 hours.
 
attachicon.gif
DSC00991.JPG
Click to expand...
 
The meat looks dry - was it? If not, that's some good eating there!
 
Not at all really, there was a couple of slices throught the flat that weren't as juicy but the rest were great
 
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
 
DSC00996.JPG

 
DSC00997.JPG

 
DSC00998.JPG
 
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!
 
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
 
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 - 
 
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
 
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...
 
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
 
DSC01003.JPG

 
DSC01005.JPG

 
DSC01007.JPG

 
DSC01010.JPG

 
DSC01012.JPG

 
Couple hours in on the chicken
 
DSC01008.JPG

 
DSC01011.JPG
 
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!
 
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
 
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.
 
You must log in or register to reply here.
Back
Top