Tracy BBQ Fanatics

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Home of all things "Q" in Tracy. Discussing of recipes, techniques, equipment, retailers, restaurants, and probably more than a little show & tell.

Members: 19
Latest Activity: Aug 26, 2011

Asparagus wrapped in prosciutto

Discussion Forum

BBQ sauces 3 Replies

Looking for ideas and recipies for BBQ sauces.Thinking of getting a book on what to use. Any ideas?Continue

Started by Rob T.. Last reply by Scott Oct 28, 2010.

When I fire up the Q during the week, it's often to cook a "supply" of food that will last the week. Family schedules are crazy so my wife and I often don't have time to cook a full meal during the…Continue

Started by Forrest Whyte Oct 7, 2010.

A season for Barbecue? 8 Replies

Most everyone knows that summer is BBQ season, because across the country, this is the one time of year where it's warm enough everywhere, and the one time of year we don't want to heat up the house…Continue

Tags: charcoal, weber, smoke, pork, chicken

Started by Forrest Whyte. Last reply by Forrest Whyte Oct 4, 2010.

Football is here, what's cookin?

Pre-season is officially under way now and the regular season is right around the corner. What do you like to serve (off the grill) on game day? Any snack traditions? We often do pigs in a blanket…Continue

Started by Forrest Whyte Aug 13, 2010.

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Comment by Forrest Whyte on August 26, 2011 at 9:56am: How was your summer?!

Ya, the fact that I am asking that means I have been off-island for a while. I changed jobs and now drive 130 miles a day, got a puppy, and lots of other excuses.

BUT, that didn't stop me from BBQing all summer long! Ribs, pulled pork, pulled beef, pizza, steaks, chicken, korean short ribs, sausages, fish, etc

I picked up a used Traeger smoker several months ago which has come in handy on those days where the family wants BBQ but I'm at work. If you can operate an oven, you can use this smoker! Very even heating thanks to a built in fan, and you can get temps high enough to do some higher heat cooks as well, but no serious grilling.

Anyone try something new that they love or now hate? Any new equipment?

Comment by Scott on July 12, 2011 at 10:50pm: we need more pics my friend

Comment by Forrest Whyte on July 10, 2011 at 10:26am: Had pulled pork and eggs for breakfast today. 2 pork shoulders came off the smoker after an all night cook. No injection this time, just rub and smoke. It's so nice to sleep peacefully through the night knowing the Big Green Egg is going to hold it's temp.

Comment by Forrest Whyte on July 10, 2011 at 10:24am: Joleen & Quincy, what grill did you get?

It's a learning curve that ends in blissful eating for a lifetime. Very cool!

p.s., sorry I've been away so long!

Comment by Quincy Ruffin on December 28, 2010 at 11:41pm: I am still mastering the art of putting enough charcoal to do the job. Also controlling the temp is a challenge. I'll keep cooking and eating till I get it.

Comment by Joleen Ruffin on December 28, 2010 at 1:08pm: Quincy and I grilled up some ribeye steaks on his new charcoal grill this weekend. We did a dry rub and grilled them around 500 degrees, 4-5 minutes on each side. They came out fantastic! Though one steak did catch on fire (lol). Sorry no pics to share. We'll probably grill again when the weather is nice. It was a beautiful day last Sunday to grill.

Comment by Forrest Whyte on December 2, 2010 at 5:40pm: Smoked a turkey and a prime rib this year! Leftover turkey led to turkey chowder, and leftover prime rib led to breakfast steaks & french dip sandwiches. Yum!

Comment by Forrest Whyte on November 19, 2010 at 3:06pm: Anyone cooking outside for Thanksgiving?

Comment by Forrest Whyte on November 8, 2010 at 8:35pm: Carne Asada and grilled apples over puff pastry and caramel sauce for dinner yesterday. I had my 5 year old do most of the work!

Comment by Forrest Whyte on September 27, 2010 at 10:01am: Phew, had a full weekend of BBQ. Saturday at a friends house, we fired up his rotisserie smoker for hot links, Atomic Buffalo Turds (ABT), and MOINK balls. 40lbs of pork in the Caja China.
Sunday was 6 tritips and 32 hotdogs. What a great time!