Active Member
Scrimps on the BarBee (splashed with some Bay seasoning). Along with beef-kabobs in Tequila-Lime-Jalapeno marinade and beef skewers in Asian BBQ sauce. Washed down with some Ommegang GoT Wheat Beer (which isn't really my thing but my wife was trying to treat me on Father's Day to what she thought would be a brew of choice - particularly with the GoT connection). Summertime part 2 of a running series. Wife bought me a smoking kit (meat smoking - not like that - like for food) - will post some creations as I figure out how to smoke meat.



Active Member
It shows, Vaughany

Look at those guns


Active Member
Made some grilled salmon last night in following marinade - was frikkin spectacular - never grilled salmon on bbq before:

Lemon juice
Olive oil
Chopped garlic
Creole seasoning

Sprinkled a little citrus pepper on it while it was grilling. Comes out real nice off the grill. Wife was ready to act like it was the first year of our marriage.


Active Member
Made some grilled salmon last night in following marinade - was frikkin spectacular - never grilled salmon on bbq before:

Lemon juice
Olive oil
Chopped garlic
Creole seasoning

Sprinkled a little citrus pepper on it while it was grilling. Comes out real nice off the grill. Wife was ready to act like it was the first year of our marriage.
lol Red Panty Noiiight for Napes!


Active Member
Wish me luck boys. Doing some first time shit here. Tonight's menu: Carne Asada, Chipotle Butter Corn-on-the-Cob and Spicy Grilled Pineapple. Stage 1 complete. Steak and pineapple currently marinating. Took like an hour to make the marinade for the asada.

  • Like
Reactions: BT


Active Member
I am happy to say mission was a success. If anyone is looking for a good recipe let me know and I'll post - takes some time but was worth the effort. Have to downgrade the pic quality in order to upload but the chipotle butter on the corn was almost as good as the steak - - almost.



Active Member
Staff member
Well post a damn recipe if you're gonna post something that delicious looking please


Active Member
Carne Asada:


6 whole dried chile peppers - supposed to be better if you can find some varieties but my only option was guajillo chiles
2 whole canned Chipotle peppers in adobo sauce
Bunch of cilantro
2 tbs Asian Fish sauce (this shit reeks so be forewarned)
2 tbs Soy sauce
2 tbs Olive Oil
6 garlic cloves
2 tbs dark brown sugar
2 oranges
3 limes
1 tbs Kosher salt
1 tbs Whole coriander seed
1.5 Whole cumin seed
2 pounds skirt steak

-Put coriander and cumin in a dry skillet over medium heat until you start to smell them - then grind them up (blender/coffee grinder/whatever)
-Remove stem and seeds from chiles (after stem is off can kind of roll them back and forth in your fingers to shake the seeds out)
-Pluck leaves and soft stems from Cilantro - toss the hard stems
-Juice the hell out of the orange and limes - should get about 3/4-1 cup of orange juice and 2+ tbs of lime juice - pour juice into blender
-Microwave chiles for 20-30 secs so the skin softens up
-Toss in everything to blender (except steak obviously) and blend for 1 minute
-That's your marinade/sauce - pour half into a big bowl and other half into a container you can use for later
-Add 2 tbs Kosher salt to marinade in the bowl (not to the sauce set aside) and stir in
-Submerge skirt steak in sauce in bowl getting it fully covered then toss into a big ziploc bag - once you have all the pieces of skirt steak in the bag take the rest of the sauce in the bowl and dump it into the bag - shake around
-Let marinate for 3-hours+
-Pat excess marinade off steak and throw on the grill - char to your liking
-Serve with sauce set aside, extra lime and avocado slices (I added some grilled red onion with olive oil drizzle)
-Could also cut the steak down (let it sit for 5 minutes first) into slices and throw everything into a tortilla if you wanted

Corn-on-the-Cob w/ Chipotle Butter:


Corn in the husk
1 tbs lime zest
1 Chipotle pepper in adobo sauce
1 stick butter
2 tbs chopped cilantro (leaves / soft stem only)
2 tbs chopped chive (I forgot to get chives so replaced with red onion)
Freshly ground pepper to your liking - probably no more than 1 tbs

-I'm lazy so I just throw the corn in the ear onto the grill and let them cook that way but there are probably better ways to do it where you let it soak for a couple minutes first - I like my way because the corn stays super hot until you pull the husk if you are busy prepping the rest of your food
-Melt down the butter, mince the chipotle pepper and stir everything into the butter
-Apply liberally

Grilled Spicy Pineapple:


Whole Pineapple
Hot Sauce of some kind
1/2 stick of butter
Creole seasoning

-Skin pineapple and cut into 1/4 inch rings - remove core
-Throw pineapple rings into ziplock bag
-Melt down butter
-Mix butter with drizzle of honey (about 1 tsp) with hot sauce to your temperature preference and 1 tbs of creole seasoning
-Throw mixture into ziploc
-Let marinate for 30+ minutes (I let it sit for 3 hours while the steak was marinating)
-Throw pineapple rings on the grill until you get the grill stripes on both sides

Think my next meal will be some kind of Skirt Steak and Chimmichuri sauce (big skirt steak fan as you can tell by the menu choices on this thread) - been looking into trying to smoke some steak or fish but the entire process takes longer than I usually have in a day to devote to cooking.


Active Member
sacko v2.0 over here.

napes when you inviting me over for some grubz?

Doing it up again this Sunday but you are heading outta town

Anticipated menu for now:
Skirt steak chimmichurri
Some kind of Mexi corn with cotija cheese
Shrimps and salmon - still looking into how I'm gonna do those
Some kind of avocado or tomato cucumber salad

Hot dogs and buffalo wings to start but that's not too exciting.

Lemme know if you miss your flight.


Active Member
Having some heads over tomorrow so gonna try to mass produce a meal here. Final menu:

Wings & dogs to start
Cucumber tomato avocado salad
Citrus fennel avocado salad
Mexican corn-on-the-cob
Grilled peppers / onions
Blackened shrimp on the barbie
Blackened salmon
Skirt steak chimmichurri sauce

Gonna be a shitload of work here - everything from scratch here (excluding the making of the hot dogs which I don't really want to know what goes into that) - may have to start some prep tonight. Will post pics / recipes if I pull it off.

Happy 4th to my american brethren.


Active Member
So BBQ was a success but a shit ton of work - think I was being overambitious or need to recruit people to help. The two salads were good but I've had better elsewhere and I'm not gonna post shit that I don't consider top of the line. Same on the chimmichurri steak - good and everyone liked it but I've had better out at restaurants - will continue to search for the bomb recipe on that one. The two things I made that are worth sharing are:

Mexican corn-on-the-cob:
6-8 ears of corn
2 sticks unsalted butter (or salted depending on your preference) - leave them out for a while so they get nice and soft
8 cloves of garlic chopped up
1/4 habanero pepper seeded
1/4 bunch of chives chopped
2 teaspoons chili powder
Block of Cotija cheese
2 limes

Grill up the corn however you like. Drop the butter, garlic, habanero and chili powder into a bowl and mix until you get a nice smooth spread. Grate the Cotija cheese. Sprinkle corn with the Cotija cheese and chives and a little extra chili powder for color. Spritz with a little lime. Lay out the spicy garlic butter with salt and pepper and extra Cotija for people to use to their taste preference.

Absolutely banging. Had people saying was the best corn they ever had.

The other thing was the blackened shrimp (forgot to get a pic of that one - was kinda wasted towards the end of the day):

1.5-2lbs shrimp raw but cleaned/deveined (unless you want to do that yourself) - marinate for an hour in the below and then throw them on the grill - also suggest either getting them on skewers or buying skewers to cook them because cooking individual shrimps on the grill would not be fun


2 tbsp olive oil
1/2 cup white wine
2 tbsp lemon juice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon cayenne pepper
2 garlic cloves minced

Sprinkle of bay seasoning while they are cooking

2 tbsp chopped parsley - sprinkle on after shrimp is cooked before serving

Make either of these and you will get some love at your next cookout.


Active Member
Switching it up this weekend and going for a Peruvian-Style Grilled Chicken with Green Sauce (basically a Pio Pio chicken meal for any other NYers on here). Never really messed with cooking a whole chicken (or two) so this will be interesting.


Active Member
Chicken marinating in the fridge and green sauce is made and chilling:




  • upload_2016-7-17_13-36-34.png
    719.3 KB · Views: 2