Total Motorcycle Community Forums

t_bonee wrote:
True dat. I'm just kind of a steak snob. I like the t-bone's and porterhouse's.

I've never done the BYO-meat before, just beer or preferred beverage. We always supply the meat when having a bbq. I may have to start doing the BYOM.

I totally overlooked the screenname


A BYO-meat is excellent as if you wanna eat something good, you better bring it! And then for the N00Bs who show up and didn't bring anything, the host or anybody really normally throws on a pack of Brats or chicken legs so that there's something to munch on to go with the rest of the sides that people brought in.

Aww man, now I'm missing our summer grill-outs from last year Our friends who regularly hosted are now gone, so we're all lost trying to find a new Friday Night grill out spot.

Wanna grill first class steaks and still feed the masses? Do what I do...kabobs. Steak mushrooms, peppers onions, shrimp, all on a skewer. The steak goes a lot further, it's really filling, and everyone loves them. If you grill a lot and always seem to have people show up when the grill's heating up, it's quick, easy, relatively cheap and a nice change from the basic burgers and dogs.

1 can of beer (any you like. I used a tall can, but I'm sure you could use a regular sized can)
1/4 cup Montreal Chicken Spice (you can substitute this with seasoned salt or any brand of chicken rub/spice if you can find it)
1/2 tsp cayenne pepper
1/4 cup olive oil
1 sprig fresh Rosemary
1 tbsp butter/margarine
Ground coarse sea salt
Ground black pepper

- Rinse the chicken under cold water and pat dry.
- Rub the chicken with olive oil, inside and out
- Stick your fingers under the skin on the breast meat, making a pocket. Shove butter and rosemary in the pocket.
- Shake on your seasonings and rub all over, inside & out
- Open can of beer and drink half of it. Shake some seasonings into the can
- Punch some holes in the top of the can to allow more steam to escape
- Lube up the can with some olive oil

You need to use indirect heat. So, place a drip tray under the side of the grill that you'll use for the chicken. On this side, turn your burner to low. On the other side, turn the burner to medium-high.

Shove the can up the chicken cavity and place it on the "cold" side of the grill (with the drip tray underneath). Close the lid and let it do its thing for about an hour, depending on the size of the bird. My BBQ was holding steady at 400F. That seemed to work well.

Check the internal temperature of the chicken with a meat thermometer. If it hits 160F in the breast and 180F in the thigh, you're golden.

You can baste the bird with your favourite BBQ sauce when there's 15 mins left in the cooking time.

Picked "cheesburger" but have to add the caveat that, since I don't eat mammals, my cheeseburgers are made with turkey sausage patties (when I can get them). Mmmmmmm... yummy yumyumyum yum.

slimcolo wrote:Nobody mentioned game meat deer,antelope,elk,bear or birds

ohhhh yes... now THATS BBQ!!!

moose steak or burgers on the grill, sausage, good stuff....when I clobbered the moose with my SUV last summer, that evening I had fresh moose tenderloin cut right out on the side of the road....

the coniseur in me goes...mmm tenderloin, the redneck goes..yeehaw, roadkill!

I had to vote cheese burgs though, as the choice was the only one there that really screamed BBQ, I allwasy make about 1/2 pattys and put a big slab of havarty (sp?) or medium cheddar on top. smother that with C.C. Honey BBQ sauce and youve got yourself a heck of a burger....gotta have a bunch of pickles on er though. and bacon......

Ah-ha here we go, you've gona and gotten the Road Kill King started now

any decent recipes for squashed squirel pete?

its not gravel, its seasoning.