We could definitely tie this into the alcohol-provided party that PP92 is going to throw for us.

 

Seems like some of my regular Sunday visitors from Danville could scout us out a place to gather … I'd welcome everyone to my place, but I don't have much space in terms of a back yard. It's the garage and the driveway and that's about it.

Jim, do you make all your own marinades, rubs, and flavorings or do you purchase specific brands?

Seems like some of my regular Sunday visitors from Danville could scout us out a place to gather … I'd welcome everyone to my place, but I don't have much space in terms of a back yard. It's the garage and the driveway and that's about it.

In all seriousness if we had a gathering place we could make this happen. I have a portable TT if needed.

It really just depends on how you plan to use it.

 

I use my Weber grill as a smoker. At some point I'm going to invest in a larger converted barrel-type grill/smoker that I can to along as a trailer for when I cook for large groups. But for smaller gatherings — 20 people or fewer — a Weber kettle grill is more than sufficient for slow-cooking/smoking on low heat or straight grilling over high heat.

 

I'd like to do more than I can now. The cooking surface isn't very large at all, but I only use it for family type stuff.

 

As far as a BGP BBQ fest...I'd be in!

I wonder how we could put together a BGP BBQ event? Something like that would be a blast.

 

I know a place at a certain high school that I follow :sssh: It would be up on the NKY end of The Commonwealth, and it doesn't really have anything to offer as far as a kitchen is concerned, but it does have a beer tap, soda fountain, pool table, a couple of nice big flat screens, and plenty of room to sit and talk bull.

Jim, do you make all your own marinades, rubs, and flavorings or do you purchase specific brands?

 

I'm a big experimenter when it comes to cooking. I just throw open the spice cabinet and play around. I have some pre-made rubs, but I don't really use them much, instead whipping together combinations of garlic, onion, red and black pepper.

 

I've never made a "from scratch" BBQ sauce, but I need to try for that sometime. For BBQ sauce/marinade, I generally just doctor up some store-bought sauce to get it to do what I need. What I end up with depends on how whimsical I'm feeling that day.

I'm a big experimenter when it comes to cooking. I just throw open the spice cabinet and play around. I have some pre-made rubs, but I don't really use them much, instead whipping together combinations of garlic, onion, red and black pepper.

 

I've never made a "from scratch" BBQ sauce, but I need to try for that sometime. For BBQ sauce/marinade, I generally just doctor up some store-bought sauce to get it to do what I need. What I end up with depends on how whimsical I'm feeling that day.

 

Mine is usually the opposite...with a rub I use a store bought "base" and then add my own flair to it.

 

As for the sauce, I haven't bought any in years. I always make my own

As for the sauce, I haven't bought any in years. I always make my own

 

Man, I've tried and tried to make my own sauce, and I've only had luck with maybe one or two tries. Still haven't come up with any recipes that I'm REALLY happy with. Care to offer any suggestions, hints, or tips? (Or recipes )

Just bought some big ole scallops that I'm going to give a shot on the grill. Any suggestions?

Man, I've tried and tried to make my own sauce, and I've only had luck with maybe one or two tries. Still haven't come up with any recipes that I'm REALLY happy with. Care to offer any suggestions, hints, or tips? (Or recipes )

 

I always start my sauces with ketchup and apple cider vinegar, how much of either depends on what I'm feeling or what it's for. You can use white or brown sugar, molasses, etc.to sweeten and various other spices to season or add heat. Paprika is a must for me- it helps add that smokiness. If you wanna know anything else, just ask!

I always start my sauces with ketchup and apple cider vinegar, how much of either depends on what I'm feeling or what it's for. You can use white or brown sugar, molasses, etc.to sweeten and various other spices to season or add heat. Paprika is a must for me- it helps add that smokiness. If you wanna know anything else, just ask!

 

Love using smoked paprika. Adds a great flavor to pretty much anything...

Just bought some big ole scallops that I'm going to give a shot on the grill. Any suggestions?

 

Don't overcook 'em.

Don't overcook 'em.

 

Sometimes easier said than done.

Yes!!!! Finally got my glaze right for my honey bourbon glazed chicken!

We have a local butcher shop here in Bardstown that gets some good stuff. I'm always watching the prices for sales to restock the freezer.

 

Where is this Jim. I have family that lives in Bardstown. Next time I am down would love to meet you.