Axiom Home Page Forums General Discussion The Water Cooler Now summer is approaching what is everyone smoking

What time is dinner? Looking at the pics it's hard to tell but did you stuff a potatoe in the top of the bird to seal it up?

No Wid, I didn't stuff anything in but that's a great idea. I wonder it it would go BOOM .

John, that stuffing sounds absolutely nuts . I did it plain and even though the outside was blackened, the inside was like a marshmallow. It flaked beautifully. I then put fresh lemon juice and olive oil on top of it and tossed it real good. Yum.

The chipotle corn was amazing. That's the only way I'll do corn from now on.

The rosemary/garlic/beer/thyme-infused chicken was very tender and extremely tasty. The tall beer can really helped at keeping it elevated high above the flames and I had no issues with stability. Here's the recipe I used by the way.

Now I have to find me a recipe for BBQd crab legs for tomorrow.

I use a stand like this for my beer can chicken. No worries about it toppling over.

The thing is, a little bacon grease makes anything in the barbecue taste better,,,it's the universal seasoning.

My grandma makes a fantastic cooked shredded beet side dish that has bacon grease in it. One of the best uses of beets, next to barscz and chlodnik (hot and cold beet soup, respectively, for the non-slavik among us).

Ahh, shredded BEET.

First time I read this as "shredded beef with bacon grease", which seemed excessive even to me.

Yesterday it was turf. Today it was surf. The face-huggers were just awesome .

>>John, that stuffing sounds absolutely nuts

Steve Raichlen, "How to Grill", page 357. Even worse, in the same way that one buys an LP (er... I mean CD) because they heard a song they liked, I opened the book up in the store to "How to Barbecue Cabbage", thought "what a cool idea", and bought the book.

EDIT -- hey, I never saw a serious seafood meal on a barbeque before. Good show !

Does it have any recipes for BBQing green onions? I brush them with olive oil, rosemary and garlic and they turn out really sweet and tasty.

Here is my first attempt at smoking spare ribs. I used a simple Kansas City dry rub and let them marinate over night.



They should be done shortly but from the test taste I tried I expect really good results.