BBQ

[ebb]

How do you get fresh collards to go with your BBQ up in the frozen north?

 

[Knotwild]

I always burn stuff or under cook it. So for me, a good barbecue is sauce on bread toasted on the grill.

 

[Alex Wheeler]

Alex, didn't you used to live down here in the swamp? Have you been gone so long that all thoughts of Everglades seasoning have slopped your mind?

Oh ya I didn't forget! I'll be back one day.

 

[Hino895]

Deer backstrap butterflyed brined in tenderquik for 12-16 hours.
Pounded out with a meat hammer stuffed with sautéed onions,green peppers and mushrooms with a little cheader cheese thrown in.
No seasoning required especially salt.
Wrap well with bacon.
Grill on medium heat and roll till browned on all sides.
Garlic mashed potatoes.
Bourbon and cigars afterwards.

 

[Fuj]

Anybody doing any Beef (dino) plate ribs. I'm overdo on those.
Last batch was an overnight marinade in apple cider, then a slow
cook with pear wood. Final baste with Rye whiskey.

 

[Fast14riot]

Anybody doing any Beef (dino) plate ribs. I'm overdo on those.
Last batch was an overnight marinade in apple cider, then a slow
cook with pear wood. Final baste with Rye whiskey.

My next venture with plate ribs is going to be to pastrami them.

 

[Ringostar]

I’m doing brisket and pork shoulder tomorrow for my birthday. Coat them with magic dust. The pork shoulders get finished in nesco roasters in apple juice. Everyone knows that truly good bbq doesn’t need sauce!

 

[Dos XX]

A couple of years ago I started making carnitas on the smoker.

I rub the butts with spices. My first idea was to inject the butt with some citrus, which would be in the liquid if you were making them in the pot. I hate injecting stuff, so I went a different way, and it worked out.

Here is what I do.


Rub the butts the night before and let them sit in fridge.

Put them on the smoker for about 6 hours. It might be less than 6, but until they get the bark and color I want.

After the 6 or so hours, I wrap them in foil.

I juice 4 big oranges and 2 limes and mixed the juice together. It comes out to about 1 1/2 cups total of juice. I pour 3/4 cup of the citrus juice in the foil with each butt and wrapped them tight. I have lately started using a little more juice.

Put them back on the smoker until the meat is pullable.

Let them cool about 45 minutes then pull them. Then pour all the liquid in the foil over the pulled pork.

White corn tortillas, onion, cilantro, hot sauce.

I usually cook two butts. I vacuum seal them in meal size portions and freeze them. We boil the whole vacuum seal bag in a pot of water to heat them up.

 

[Kracken McGraw]

With ribs, you need to get St. Louis spare ribs. Take that whole 3-2-1 crap and toss it like a piece of bad brass. Dry or suaced, i believe in wrapping them. Competition ribs are NOT fall off the bone. That's overcooked. They should have a good bite to them, but pull from the bone cleanly. I will do my wrap with brown sugar, margarine and hot honey when the meat has just started to pull away, maybe 1/8" at 225°-250° over fruit wood. During the wrap ill switch to whatever decent wood I have like almond or possibly oak because its wrapped and not getting the flavor of the smoke anyway.

Cook wrapped at 250-275 for maybe 30 minutes or until meat has pulled back 1/4" or so. If serving dry, throw them in a cooler wrapped in a towel for an hour before serving. If saucing, get em wet and throw them back on for 15-20 minutes to set. Rest and enjoy!

Boy I’m glad I didn’t mention that 3-2-1 crap, Lol!
I look forward to trying your way. How long is the unwrapped cook for STL ribs before you do the wrapped cook usually?

 

[Fast14riot]

100%



Same here. I use Mike’s Honey Hot or regular honey with some chili powder. And usually butter squares.

I could have almost written your post.

I've tried butter and prefer margarine. Butter will burn and you can taste it more than margarine instead of just providing moisture. Sometimes ill even use a little apple juice going into the wrap, but thats only if I have guests whom I know prefer sauced ribs. Ive spent weeks testing, cooking, eating ribs to get my recipe and dry rub down. I can confidently say, its the best most people have had.

 

[muleman69]

View attachment 1330319
I like this shit.

Funny ,NO shit

 

[Fast14riot]

Boy I’m glad I didn’t mention that 3-2-1 crap, Lol!
I look forward to trying your way. How long is the unwrapped cook for STL ribs before you do the wrapped cook usually?

Its very temperature dependant. Basically until meat has started to pull away, no more than 1/8" from the ends. If cooking at 225-250 should be anywhere from 1.5-2 hours, if that. A lot depends on your smoker and its ability to hold heat. Thin steel and high heat loss means longer cook times. But, do not fret, I have done this in a Smokey Mountain propane cabinet smoker over wood chips and have gotten excellent results. The smoking lab in my back yard has everything except a pellet grill. Cold smoke, grill, bbq, propane, offset, vertical, and more.

 

[DHuffman]

I’ve never shot competitively, I would like to, but I’ve got a lot of other things going including preparing for college.

You need to get your priorities straight LOL

 

[wkdickinson]

I use a Big Green Egg (lg). Pork butt is my favorite. I start with a 14-16# shoulder, I cross hatch the fat then rub the whole roast with only salt & pepper (50/50), early in the day and let it rest in the fridge. About 10:30 PM I start the fire, burying chunks of hickory in the lump charcoal. I also take the pork out and allow it to sit on the counter for at least an hour. I get the BGE to about 245 deg F and about 11:30 I put the meat on, fat side up.

I watch TV for for 30 to 45 minutes, periodically checking that the temp is stable, then go to bed. In the morning I check to see what temp the BGE is, it's always within 5-10 degrees of 245 and I leave it alone until about 3 or 4 PM. At that point I pull it off and let it rest under loose foil for 60-90 minutes. Then I pull it or slice it and serve it with Eastern NC style vinegar sauce and dinner is served.

 

[CA_Shooter]

Don't forget to grill your bacon in the morning

 

[Fast14riot]

Funny, I've stopped smoking pork butts for carnitas. I do them in the pressure cooker now. 90 minutes, let pressure release naturally, chunk it up, add some juice from the pressure cooker, put it under the broiler at 450° for 5-10 minutes or until you get dry, burnt tips. Shred, serve and enjoy!

 

[urbanrifleman]

A couple of years ago I started making carnitas on the smoker.

I rub the butts with spices. My first idea was to inject the butt with some citrus, which would be in the liquid if you were making them in the pot. I hate injecting stuff, so I went a different way, and it worked out.

Here is what I do.


Rub the butts the night before and let them sit in fridge.

Put them on the smoker for about 6 hours. It might be less than 6, but until they get the bark and color I want.

After the 6 or so hours, I wrap them in foil.

I juice 4 big oranges and 2 limes and mixed the juice together. It comes out to about 1 1/2 cups total of juice. I pour 3/4 cup of the citrus juice in the foil with each butt and wrapped them tight. I have lately started using a little more juice.

Put them back on the smoker until the meat is pullable.

Let them cool about 45 minutes then pull them. Then pour all the liquid in the foil over the pulled pork.

White corn tortillas, onion, cilantro, hot sauce.

I usually cook two butts. I vacuum seal them in meal size portions and freeze them. We boil the whole vacuum seal bag in a pot of water to heat them up.
View attachment 1330485


View attachment 1330472View attachment 1330473View attachment 1330474

That is what I'm talking about right there !!

 

[john 800]

Ok, my question is maybe off subject a touch, but related.
I have a big pork loin that I bought for a cookout that got canceled, needs to get used and I was thinking of curing and smoking it and making Canadian Bacon. Would a loin work for that? Does anyone have any tips?

 

[Fast14riot]

Ok, my question is maybe off subject a touch, but related.
I have a big pork loin that I bought for a cookout that got canceled, needs to get used and I was thinking of curing and smoking it and making Canadian Bacon. Would a loin work for that? Does anyone have any tips?

I've smoked a few large loins, they cook quick and will dry out if you let them go over 135 on the smoker. I haven't cured one yet, but smoked and sliced thin they are fantastic!

 

[Dusty Stevens]

Heres how we do it. Cant think of a smoker without singing this song in my head.