Hi guys, thought you might find this amusing. Shotgun BBQ today at our place...left the pork belly on too long...and forgot about it...

"Darling I think the sausages are burnt" said the Mrs.

T

Thanks for the good humor this morning.

All joking aside, good BBQ just seems to go hand in hand with fine shotguns. Nothing better than an informal target shoot with good friends followed by real slow cooked BBQ'ed ribs in an offset cooker and bourbon cokes. Slow cooking St. Louis style ribs and pork shoulder with hickory wood is one of my fortes in life. You should join one of the BBQ forums I belong to and post this pic. It's a dandy!

Did you have to 'quench' the critters or resort to a slow burn out.....?

Cheers,

Tony, That can happen very quickly with a bbq. Once my wife called me at work, we’d just gotten a new gas grill and she’d decided to have ribs ready for me when I got home. As I walked up to the brand new grill I saw black smoke stains on the sides of our brand new grill, oh oh! When I opened it up there was a long rectangle of black powder criss-crossed with white powder. She must have had one helluva fire going inside that grill! She’d been inside working on the rest of the meal when the inferno took place and didn’t even know it had happened.
Steve

Rocdoc, that reminds me of a Suburban I once owned. I asked a wife I was once married to how the grass stains got on the roof of the Suburban. She volunteered that she had "had a bad day of shopping".

T,
That's classic! I've had my share of "slightly overdone" pork butt.


J.R.B.,
What forums are you on? I was on the Texas BBQ forum and now mainly hang on the Big Steel Keg forum. Here's lastweekend's cook for the fam.
http://forum.bigsteelkeg.com/index.php?topic=6005.0

I had to move the smoke detector out of our kitchen - my wife was using it instead of the timer.

Best,

Mike

Impressive flame out!

Looks to be some, fairly close to the flames shrubbery, in the left hand side of the photo, that would have made the BBQ much more interesting, had that torched.

OK my bad...here's the picture of me just before "putting it out with water" and my wife shouting "you stupid prick". Much to the delight of our friends....

I thought you might be case hardening some of your fine restoration work!
That's how I normally cook chicken. I like the fact you were able to take pictures, I'm generally just trying to douse the flames.
Glad the only thing burnt was the food and grill.

Chris

It was a friends daughter who took them on her ipod...quite red faced I was I can tell you!

I belong to Texas BBQ forum but also the Smoke Ring at www.thesmokering.com Texas BBQ has the best beef recipes but the Smoke Ring has the best pork recipes in my opinion. You might also want to check www.barbecuen.com and www.theqjoint.com and I'll be checkin' out the bigsteelkeg. If we had a cooking sub-forum here I'd give out a few recipes for the game I shoot. Smoked pheasant is something to die for.

Don't hold out on me now. The Misfires section will work for sharing that recipe. Thanks much.

An encore is going to be a bugger my good friend........

Cheers,

Hello J.R.B.,

Do share here or on the MisFires!

BTW, Ballistix999's was definitely NOT a MisFire!

JC

OK. As I come up with them I'll share them in the MisFires. Maybe even on this thread because I have a feeling this thread is going to be very popular. Hope you all realize that my recipes call for using an offset firebox pit. I don't know the first thing about gas grills. I'll throw in some beef recipes and pork too. I don't have a camera to take pics of the food so you'll have to wing it without pics.

I just happen to have an offset in stock.

You know exactly what I cook on then. For people who don't know it's Chuck's cooker in the far left of his pic. Looks just like mine. I do my main cooking with lump charcoal with hard wood added for smoke flavor. I'll start my recipe swap with a beef brisket I did for Easter dinner so look for it it the MisFires section soon.

J.R.B.,

Wood/charcoal rules!!!

JC

You sure you weren't doing some color casing ?

Thought about it but looking at it I don't think I could hold the temp for 1.5 hrs frankly.

Well done, Tony! (Sorry for the bad pun, I just couldn't help myself)

Doesn't the UK have a limit on pork fat emissions?

What do the members think, was this failure due to:

1. Obstruction
2. Too hot a load
3. Poor Design/Shoddy materials
4. Operator Error

Judging from Tony's first photo, the evidence strongly
suggests 2.

My wife says 4. I say 3.

T

Alcohol, not on the BBQ but IN the operator!-Dick

Another alcohol induced tragedy?