July 4th and sittin' purty

[budwzr]

I did all my cooking yesterday, and today, so I'm all set for grilling.

When I "BBQ", many people ask me what kind of grill, is it gas? or charcoal?, and I try to clue them in that it's NOT the grill at all.

Then when they realize they're talking to a master chuckwagon-style camp cook, they want to get my secrets. So I fill them with the usual baloney that floats around, like use this and that spice, and buy good quality meat, but no useful information.

And that brings me to the point of this post. Should non-BBQ people be allowed to buy and operate cooking grills?

The short answer is No, they shouldn't! Lighter fluid smell on the meat could be cancerous.

[TreeTops]

Raining on our BBQ here now.

[budwzr]

Rain and BBQ don't coexist, no matter what you do.

You should have done it done here in SoCal 70/breezy/blue skies.

[yoda313]

Okay I'll bite (pun intenteded albeit a small pun ). Are you smoking? Or is it just a really large unit that you are cooking on?

Us folks here in Michigan would call grilling "barbecue" usually out of habit. But after watching years of the food network I have come to understand "real" bbq is the slow smoked stuff usually pork or brisquette (spelling?).

When my family does grill its on a gas grill. Nothing fancy. Usually just burgers or hot dogs.

I think we average about three or four times a year. Obviously not that vital to us but we do it occasionally.

[budwzr]

I do some smoking from time to time, but there's been a lot of people going to "Lucille's" for ribs and brisket, so they kind of commercialized those particular items as corporate-style, like El Torito.

So now I'm doing "carnitas" because few people know how to make them, and they're more fun because you can eat from a burrito with sour cream, guac, cilantro, etc.

Anyways, the smoking I do is in an electric smoker that needs no water. This is it: http://oldsmokey.com/Products/OSES/oldsmokeyelectricsmoker.html

I only use salt and pepper during the smoke process, and then I have a finishing mop I use to build up a little bark on the grill. This is really the secret part, the mop sauce. In winter I use a broiler to do the finishing.

The way I do carnitas is the same way I do the smoking, except I do it in the oven at 225 degrees for 10 hours. The meat I use are "country style" boneless pork ribs, about $2 a pound.

I put the meat down in a single layer on a quarter sheet pan, salt and pepper 'em, and then put another sheet pan upside down on top to make a dutch oven.

Whew, when those things are done, all the fat will get rendered, and you'll end up with tender lean pork chunks. Then I break them up into smaller chunks and shreds, and fry them in a large skillet.

THEN, I put them in a ziploc and sauce them up real good with some pollo asada marinade for a couple days.

There's no finer eatin' than hot crispy carnitas.

[yoda313]

Hmm a store bought unit huh? I like the one Alton Brown uses on Good Eats. An electric hot plate inside a ceramic pot.

Carnitas? Whats the taco bell equivalent for those of us who only know about that from the place once made famous by a talking chiuhuahua?

[budwzr]

Hmm a store bought unit huh?

Carnitas? Whats the taco bell equivalent for those of us who only know about that from the place once made famous by a talking chiuhuahua?

Hahaha, well I don't want to get fried myself.

Taco Bell carnitas? Surely you jest. They're from NEW-YORK-CITY!!!!!

[yoda313]

Taco Bell carnitas? Surely you jest. They're from NEW-YORK-CITY!!!!!

Well what I was getting at was are there any equivalents at Taco Bell that are similar to carnitas?

[budwzr]

Maybe "shredded pork"? Something along those lines. Some restaurants cheat and use pork loin, but those are easy to spot because they cube it.

It's like "machaca", or shredded beef, but it's pork and more flavorful.

[yoda313]

Maybe "shredded pork"? Something along those lines. Some restaurants cheat and use pork loin, but those are easy to spot because they cube it.

It's like "machaca", or shredded beef, but it's pork and more flavorful.

Ok now I got ya.

Actually at least here in the midwest Burger King put out a "bbq" burger that is actually quite good. I don't know if its nationwide or just regional but its ok.

Last year Subway had a "pulled pork" sub. I don't know if it was legit or not as far as being authentic. It did taste good however.

[budwzr]

So anyway, the reason I call myself a "chuckwagon camp cook" is because I like everyone to eat around the grill while the food is hot and freshly prepared. That's part of the magic of outdoor cooking.

So I assemble everything for you, and hand it over ready to eat. Like a professional. I'm proud of my creations and always look for "that face" when you bite in and go to heaven.

Yeah, "pulled pork" is the gringo version of carnitas, but it's not fried after rendering. That's the crowning touch that can't be skipped. The frying takes it to a third dimension over pulled pork.

Subway? The only thing I like ther is a double BMT footlong. That's a great tasting sub if you get the oil and vin too.

BK isn't too popular here in SoCal, and I don't know why because their burgers are much tastier than McDoogle's. But their fries suck! And Mickey D's has the fancy coffees too.

Here's a trick I do at McDoogie's. I keep a clean large iced coffee 20oz cup in my car, and I order the coffee with "little" ice. Then I park and sneak in through the door with my empty cup to fill with ice. They can't really stop me because I'm using a McDoogle cup and I have a current receipt for a large iced coffee.

When I mix those two cups together, I basically get TWO fer ONE, and I can guzzle a bunch right away to quench my thirst, then have some to sip on for a couple hours.

This trick saves me from stopping at Doogie's a second time, because I like their iced coffees, but I'm not rich either.

[lordsmurf]

I try to clue them in that it's NOT the grill at all..

Sounds like a Californey thing to me.

I grill with wood and flame over an outdoor grill.
And it's usually so hot outside that you can't tell if you're in the grill or outside of it.

And it's steak, burgers or chicken.
If it's a burger, it'd also better be hit with some beer, to add flavor.

Yep.

[budwzr]

I try to clue them in that it's NOT the grill at all..

Sounds like a Californey thing to me.

Yep.

Hey Smurf! Long time, no hear.

Well, it IS a "Californey" thing. Most people go for straight steaks, hot dogs, or burgers, I'll agree. And put their personal touch on the sides, like coleslaw, baked beans, etc. and I used to do that too. But I didn't want to go down famous for my potato salad, like Aunt Nellie.