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The barbecue/grilling thread 2008

Discussion in 'No Golf For You!' started by spankdoggie, Mar 27, 2008.

  1. Eracer

    Eracer No more triple bogies!!

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    Man those ribs looked amazing. Thanks for the sauce recipe PA. Please, please post that creamed corn recipe. I feel like a sinner asking for it, since I'm sure it's nothing but butter and heavy cream, but you've experienced it, so you understand.
     
  2. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Searching around the web for a while when I got back from San Antonio I found a couple recipes for the Cream Corn that were supposed to be the Rudy's recipe. They were both fairly similar and stupid easy to make, just takes a bit of cooking time which I think is the key. Kinda surprised me that you cook it for 4-6 hours. I took the one that seemed like it would be closest, and I believe the guy said he got it from someone at Rudy's??? I think the other called for cream instead of milk and not as much butter or Cream Cheese, so you could toy around with it. Although I also heard they do not add cream cheese from another, but that's hard to believe. It did come out pretty close, definitely close enough for home use in not having to have a 5 gallon jug shipped to your home to freeze. :D I wish I had thought of it when I went to the store, but may likely go out and get the stuff to make it today. Actually though, you were correct about the corn, and my wife and I thought it was the best part of Rudy's. While their BBQ was great, we are more sauce people with it comes to BBQ and we were not impressed with their sauce.

    Anyways, here is the recipe, which I believed I double this when I made it because we had people over. If I get a chance to make it today I will get a picture.

    I didn't open the pot until it was done, then just stirred it around a bit in the end.
     
  3. Eracer

    Eracer No more triple bogies!!

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    Superb. Thanks. I'm a dry rub rib man myself (although you may convert me with ribs like you made...) I liked the brisket and the ribs at Rudy's. Nice and smoky. Didn't use much sauce as I remember. But yeah, the creamed corn was the "Holy $hit" moment at that place...
     
  4. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    When I smoke food for a length of time I use a dry rub, as the flavor of the Hickory is the key to the flavor for me, as opposed to the flavor of the Rub, and I don't want the Worcestershire to block the Hickory from penetrating the meat all the way to the bone. When I cook them over the grill or at a higher temperature, I started using a wet rub a short time ago because it give you a little more flavor from the Rub to make up for the Smoke IMO. Plus, you don't have to worry about the wet rub blocking the smoke from penetrating the meat. Actually, I also get the wet rub on there, then sprinkle a bunch more on. Just a matter of preference, and likely one of the biggest debates in BBQ. For me unless the meat has a hickory smoked flavor, I usually like the flavor of the Rubs and sauces as much if not more than the flavor of the meat. Where if I smoke food I use alot less sauce as well, which is still likely use alot more than most, but not enough to block the flavor of the hickory smoke flavor.

    Kinda like a steak, where unless I do something different in my grilling, I still gotta have my A-1 to compliment the flavor. I just picked up a Jerk Ribeye Recipe off the Food channel this week from a show they had, the "Throwdown" with Bobby Flay. The guy he challenged was from Jamaica and has a restaurant in Mt. Vernon, NY. You could see it in Flay's face when he tried the Guy's Ribeye that he knew he was about to get his @$$ handed to him. May have to try it next. It looked good.
     
  5. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Make no mistake about it, this is entirely your fault. Had you not mentioned it when we went to San Antonio, while we already had Rudy's on the list, we would have never tried the cream corn, as I would of said "Corn, why would I want that with BBQ?". Which was kind of my expression when you told me, but figured, he seemed to have O.K taste in the past. By ordering it, I'll only be out a buck or two for a bowl of corn. Then it is again your fault for asking about it today, and forcing me to think about it and in turn making a trip to the store. So for your punishment......

    Meanwhile, everyone else who has not had cream corn at Rudy's is going "Whoopty do, it's a frickin' pot of corn?" while you are likely drooling on your keyboard. :laugh:

    Only 4-6 hours to go and for you to think about your mistake. Meanwhile, I should lay down odds that before the 6 hours is up you will likely have gone to the store and started your own batch, I would make a killing as they would be like "There can't be two people on this forum deluded enough to hop in the car and go to the store just to buy corn. Let alone spending 6 hours to cook a pot of corn, besides the Jayhawk guy has always been a little nuts and just finally tipped over the edge". ...and you would be sitting there around midnight passed out on the couch with a bowl in your lap and corn dripping out the side of your mouth, with a look on your face of "MMMMM Cooorrrrrrnn". :D
     
  6. Eracer

    Eracer No more triple bogies!!

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    Damn you! And damn Rudy! I'm going to the store RIGHT NOW! I will fire up the Slo-Cooker tomorrow morning, and have a heart attack tomorrow evening. I'll die happy!

    BTW - I'm going to leave my computer on, with my browser on this page. Just so everyone will know who to blame. Or will it be ruled "suicide by creamed corn?"
     
  7. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Decided it needed to be stirred, pretty darn good right now, even be better in another hour or two. Taste kinda like Corn, but really, really rich and creamy. Probably doesn't look like much to anyone else, but you know different :D

    Kinda like saying a Vodka or Gin and Tonic just looks like a normal glass of water. You know different.

    Edit 1 - BTW, I did change it a bit this time and used 1 1/2 times on all the ingredients, but 2x the Cream cheese. Even better than before, much closer to Rudy's as the last batch was a little watery in comparison to Rudy's. So 1 1/2 lb corn, 16 oz Cream Cheese, 3/4 cup milk, 3/4 cup Butter, 1 1/2 tbls Sugar, 3/4 tsp Salt, 1/4 tsp pepper
     
  8. Eracer

    Eracer No more triple bogies!!

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    I'm thinking all the other ingredients should be cut in half for a pound of corn. You're saying even more butter, more cream cheese?

    "Snap"
    "Snap"
    "Snap"
    "Snap"

    (Sound of my arteries snapping shut...)
     
  9. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Actually I did 1 1/2 on the corn as well. Basically did the entire recipe at one and a half. But instead of 1 1/2 on the Cream Cheese, I did 2x. Although it is kinda like adding insult to injury, it sure tastes good.

    ... and as you can likely tell from the pictures from yesterday, my arteries have long since surrendered. Kinda thought when the doctor tells me I have High Cholesterol, my comment should be something to the regard of "You Think?". Kinda funny, as I did have slightly high cholesterol but the doctor said my triglycerides were really low and very healthy. He proceeds to tell me these are an indication of things like beer, drinks, pretzels and things like that. I'm sitting there thinking "What's wrong with this picture, and medical science in general?". I figure my liver probably asked my arteries what they were bitchin' about.
     
  10. LyleG

    LyleG gear head

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    I made a batch of your BBQ sauce and almost drank a quart of it it was so good.
    Doing ribs tonight. Gonny give them a rub and then smoke them for 3-4 hours. After that they get 10 minutes of flame and a sauseing. They will kick ass.

    I am also doing a crock pot of the cream corn.

    Will post results tomorrow.
     
  11. Eracer

    Eracer No more triple bogies!!

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    I didn't post a review of mine yet. It was good, but the next batch will have 1/2 the cream cheese. And I'm going to try putting 1/2 the corn into a food processor before cooking it.
     
  12. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Glad to hear you liked it. I have pretty much lost all interest in buying any sauce after making it, where we used to bring a case home anytime we went back to Kansas. Plus it is usually better after it sits for a day or so and is great out of the freezer. So you can likely make an entire crockpot or pan full that will give you about 7-8 big bottles for about the same as it would likely cost for 1 or 2 small ones out of the store or if you were to order it online. I also just recently started doing it in the crockpot, as it is hard to simmer on a propane stove so I would use a little electric burne, and it seems to maybe work a little better out of the crockpot.

    I did a brisket a couple nights ago on the grill to try out a little smoke box I bought for the Weber grill. Nothing real special compared to our real smoker, but does give it a slight flavor. Made hot roast beef type sandwiches with a thicken aj jus type gravy sauce out of it, but it was getting a little late and I forgot about pictures. It's supposed to be a warm weekend, so I may have to go out and get some Brauts or something to grill and make Beer Brauts out of. Good for after golf on the weekends.
     
  13. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Sometime good grilled food for a weekend of good food and golf is just so stupid simple, you feel like you cheated
    10 Brauts, grilled (5 more in the fridge just in case)
    Bag of Sauerkraut
    2 large onions, halved and sliced
    green pepper, halved and sliced
    about a tablespoon of pepper
    about 3-4 tablespoons of Montreal Seasoning
    4 cans of Lager, or whatever toots your horn
    cookem', throwem' in a beer hot jacuzzi for a couple hours
    eat. :)
    These just started the bath
     
  14. spankdoggie

    spankdoggie New Member

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    Wow, that looks good.

    I did try the creamed corn, and slow cooked it for 5-6 hours. I hated it.

    It tasted like cream cheese... Give me a grilled corn on the cob with butter and salt, and I happy as a clam... to each his own.


    I grilled a fat ribeye steak last night... high heat, and 3 minutes a side.

    Oh man that was good! I almost took a picture. Thanks for the pics.
     
  15. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    ... several drinks, and several hours later...
    too lazy to really dress it up.
     
  16. Pa Jayhawk

    Pa Jayhawk Well-Known Member

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    Probably have to be a "fan of fat" If it is good enough for Elvis, it is good enough for me. :)

    My next thing will probably be the Jamaican Jerk Ribeye I mentioned before, although my wife is out of town this next week, and if I did it without her she would be pissed. Gonna go to a Brazilian Steakhouse in Philly next weekend, may try to get some pictures of how they do it up. So the Ribeye will have to wait until the following week. Never done one before, so we will see....
     
  17. spankdoggie

    spankdoggie New Member

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    That sounds fantastic!
     
  18. Eracer

    Eracer No more triple bogies!!

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    Oh, no, no, no, no! Those brats looked so good, until you soiled them with that red shit. Brown mustard only!
     
  19. usa1950

    usa1950 Divots like a 72 Playboy

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    He cut himself with the knife, and bled on them I guess........ surely that's the only way you can get anything red on a brat.
     
  20. Eracer

    Eracer No more triple bogies!!

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    I hadn't thought of that. For a minute there I thought maybe he had put the "K-word" on it, which would have been grounds for removal from the Man Club.
     

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