How do you Q?

Planning a big barbecue this weekend at my sister's cabin. So, how do YOU barbecue differently now that you're a WLS'r? Or have you changed it?

I'm thinking of slow-smoking a pork shoulder about 18 hrs or so. All the flavor and protein, and no sugary sauce.

BBQ   I hadn't done a lot of it, post WLS, due to the fact that meat would have made me blow chunks - but I am getting to the point to where I can chow juicy meat without doing the "technicolor yawn".  The meat HAS to be a good cut, and not dry at all. We did two filet mignons, wrapped in bacon.  Three minutes on each side and they were perfecto! Here's a good idea.... chop up good steak, shrimp, chicken, pork, peppers, pineapple, tomatoes, mushrooms, onions, etc. and put them into individual bowls.  Set 'em out in the kitchen with some skewers, and let everyone make their own shish-ka-bobs - fun for the whole family!  This lets you eat some small meat chunks and some grilled veggies too. Another fun idea is to go by your local carniceria and pick up some marinated carne asada - beans, rice, and tortillas complete the feast.  You can grill some jalapenos - but remember, they get hot as hell and will burn your poop chute something fierce... come the 'morn    

Thats a good way to cook that cut of meat . That will render off a lot of the fat too .  leave the skin and fat layer on while cooking . I have been to cullinary school and do all the cooking for my fam!  You might think about brining the meat too , when you brine pork it really bring's out the flavor alot more . Brine it for 24 hrs in a brine of one half  cup salt , one whole cup of brown sugar and four quarts water . You can sub white wine for the water if you wish. ( I would use a fairly dry white wine ) You can add beer . Add any spices you like too . Sage works well with pork ,Rosemary as well, pepper , and any thing you might think of .I also like to add some soy sauce too . About a cup to the brine . Best wishes  Nick

I've never brined pork, but I do boneless-skinless-flavorless chicken breasts like that all the time. About the same mixture for the brine. Then I grill them on the BBQ and place a hot foil-wrapped brick on it. It's really yummy, and SO juicy. Gotta make sure not to pierce the meat when you do it with a brick though. Dries out fast. Tongs Tongs Tongs

B-B-Q'ed brick? Definitely qualifies as low calorie!!

What's the brick for??

To press it flat . That also works on game hens . wrap the brick in foil though . If you take a game hen and cut out the back bone , cut down the side's of the back bone and remove it . Then you can butterfly it open place it skin side up ,  place one foil wraped brick on top .This also cut's the cook time by just about half ( give or take a few min's ) I love game hens on the grill . They are so juicy and tender . I have my own dry rub that fit's the bill for just about all my grilling needs ! I hardley ever use BBQ sauce , Toooooo much sugar and I think it gives me heat burn also . If you do use BBQ sause you need to cook what ever your are cooking over indirect heat . That way the sugar in the sauce wont burn . I pretty much do all of my BBQ'ing over indirect heat anyway .Execpt for steak . Steak in my house is not commen thing to find on my grill . Its too hard for me ( and the wife ) to get it down . We eat a lot of chicken fish and pork . I make a great bacon raped stuffed pork loin , and then slowly smoke cooked , I like hickery or cherry wood . Nick

I love spatch****ing (butterflying) chickens on the BBQ. Never bricked them though. I'll have to try that. I ALWAYS do it indirectly. Too many flare-ups, etc.

When I do my chicken I rub it first. Then on the grill I use a spray bottle to baste it. For the baste, I thinly slice a whole onion into about four cups of vinegar (apple usually) and add a few chiles, or a squirt of Sriracha vietnamese hotsauce. It's the bomb. I let that sit all day on the counter before I use it on the BBQ.

Then, just a minute or two before they're done I sauce them and flip them around a few times just to get the sauce all sticky and good. Mmmmm...I'm glad I ate well tonight...I might get hungry had I not.

I 'm at work and all I have is left over's Although I have some stuffed pork chops and mashed tatters . Ten o'clock is my dinner time and Im getting hungry . Hear till 3:00 am today and tues and then I'm heading your way for a little R&R time with some fam members that live in beautful northern  Calif. ( Marysville )  If you would like I can send you my stuffed pork loin recp. Its a reall crowd pleaser Nick 

Sounds good. I have some chops in the freezer I was going to just cook up in the dutch oven. Pork has to be dripping for me to tolerate it well.