JayHHI6818
Silver $$ Contributor
BBQ
- Thread starter Alex Wheeler
- Start date
I have been doing bbq for a long time built a few smokers tried lots of runs.... keep coming back to one
Big Ron’s original
Cherry wood
Reverse flow pit
Wood fires only
Sweet baby rays bbq sauce
Low and slow
For the sushi reply..... I too love sushi so I did up a couple of butts with the same recipe as above but injected them with soy sauce and wasabi mixed together turned out quit well everyone ate alll of those very quickly and couldn’t determine the injection
Big Ron’s original
Cherry wood
Reverse flow pit
Wood fires only
Sweet baby rays bbq sauce
Low and slow
For the sushi reply..... I too love sushi so I did up a couple of butts with the same recipe as above but injected them with soy sauce and wasabi mixed together turned out quit well everyone ate alll of those very quickly and couldn’t determine the injection
Using Coke is an old restaurant trick with ribs. I use it with my ribs and brisket.
Yeah, that Lang can get it done right nice but the cinder block pit I used to run is still undefeated. Just got tired of those cooks. They are all consuming.
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Dr. Pepper too.
Prime grade ultra refined beef tallow. This stuff is amazing.
Grilling pork shoulder steaks with a spray bottle of Dr. Pepper
with a little Siracha.....We would core an apple and fill the center
with Dr. Pepper. Placed on a muffin, and set it on the coals.
Try the Wagu tallow too, it's worth experimenting with.
This reminds me. How many of you also make smoked prime rib? When I lived close to family, I did this every Christmas. I tried on in my offset, but over cooked it. I went back to using my electric Masterbuilt for prime rib. It works the best for my homemade andouille, smoked shrimp and fish.
Yep want to tenderize meat ,use Cola as Phosphoric acid breaks down proteins .
Also papaya, pineapple ,Kiwi do also to name a few . Papaya is MY favorite as it leaves little after flavoring .
Best pork whole hog ,I've ever eaten was done by a friend of mine like in the 79-80 period . I helped him dig a pit we filled it with Live Oak and Mesquite and granite rocks started the fire ,left it . Had the Hog already cleaned and refrigerated on ice in a tarp lined packing container . We mixed a mild Cajun rub and after mopping that hog with apple cider and papaya rubbed it literally . We then wrapped in in cheese cloth had a few Home brews courtesy of the Doc . ( I was a known brew master in college ,as I was a Chem major ) . So we went back too the pit tossed in some sizable 12-18 inch boulders ,so as to line the pit thoroughly, took coals out ,put some more wood on . We then took cactus leaves Nopales prickly pear cactus leaves ,dropped them all over bottom of pit . We then wrapped Banana leaves all around the Hog ,tied with butchers tine . Dropped it in , we had taken buckets coals out already ,so more Nopales on top tossed coals on them with a small amount of Oak and mesquite ,let it go for 15 -20 minutes . Before finally putting tin over the top and covering edges with dirt . We finished around midnight . Opened it up around 5:00PM the next afternoon ,as he was having a Big B Day party . Talk about juicy succulent flavorful ,piping hot when we took it off and I realized WHY we used cheese cloth , the meat fell away from the bones . I had made 7 gallons of Salsa and it went within 90 minutes as did 3/4 of that Hog . So many packages of tortillas ,we had two grills just cooking them . Don't even want to contemplate how much alcohol was consumed Beer bottled and Keg-ed ,wine Tequila Whiskey Gin and lord only knows what else . Won't even guess how many people showed up but enough there were NO leftovers ; ONLY Hangovers !. Forgot to mention I also made 10 Gallons of Guacamole ,as we had an Avocado ranch ,his Wife made a massive amount of pinto beans and rice .
We figured there would be tons of left overs ,boy did we blow that part !!.
People who didn't like pork ,were in lines for seconds and thirds . People talked about that party for 10 years .
Also papaya, pineapple ,Kiwi do also to name a few . Papaya is MY favorite as it leaves little after flavoring .
Best pork whole hog ,I've ever eaten was done by a friend of mine like in the 79-80 period . I helped him dig a pit we filled it with Live Oak and Mesquite and granite rocks started the fire ,left it . Had the Hog already cleaned and refrigerated on ice in a tarp lined packing container . We mixed a mild Cajun rub and after mopping that hog with apple cider and papaya rubbed it literally . We then wrapped in in cheese cloth had a few Home brews courtesy of the Doc . ( I was a known brew master in college ,as I was a Chem major ) . So we went back too the pit tossed in some sizable 12-18 inch boulders ,so as to line the pit thoroughly, took coals out ,put some more wood on . We then took cactus leaves Nopales prickly pear cactus leaves ,dropped them all over bottom of pit . We then wrapped Banana leaves all around the Hog ,tied with butchers tine . Dropped it in , we had taken buckets coals out already ,so more Nopales on top tossed coals on them with a small amount of Oak and mesquite ,let it go for 15 -20 minutes . Before finally putting tin over the top and covering edges with dirt . We finished around midnight . Opened it up around 5:00PM the next afternoon ,as he was having a Big B Day party . Talk about juicy succulent flavorful ,piping hot when we took it off and I realized WHY we used cheese cloth , the meat fell away from the bones . I had made 7 gallons of Salsa and it went within 90 minutes as did 3/4 of that Hog . So many packages of tortillas ,we had two grills just cooking them . Don't even want to contemplate how much alcohol was consumed Beer bottled and Keg-ed ,wine Tequila Whiskey Gin and lord only knows what else . Won't even guess how many people showed up but enough there were NO leftovers ; ONLY Hangovers !. Forgot to mention I also made 10 Gallons of Guacamole ,as we had an Avocado ranch ,his Wife made a massive amount of pinto beans and rice .
We figured there would be tons of left overs ,boy did we blow that part !!.
People who didn't like pork ,were in lines for seconds and thirds . People talked about that party for 10 years .
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Riesel
Gold $$ Contributor
Greetings to All,
I been reading and following this thread from page one, thanks Alex, and have truly enjoyed every page. No doubt, there are a lot of great recipes and an amazing amount
of BBQ talent here. I'm not sure how I would stack up against this talent but what I have found works best.::: A good crowd, plenty of beer, a good selection of sides and BBQ
cooked to a liking for most, whatever it is on the pit. It doesn't always have to be a home
run.
I been reading and following this thread from page one, thanks Alex, and have truly enjoyed every page. No doubt, there are a lot of great recipes and an amazing amount
of BBQ talent here. I'm not sure how I would stack up against this talent but what I have found works best.::: A good crowd, plenty of beer, a good selection of sides and BBQ
cooked to a liking for most, whatever it is on the pit. It doesn't always have to be a home
run.
I've been reading every post in this thread. Lovin' It! I need to introduce some levity into this BBQ/Smoker thing. U guys know I'm pretty old, just retired. Eh, half the money, twice as much husband hanging around the house. Well, I built a wood fired pizza oven twenty years ago. It is fun to have parties around that brick n stone doghouse. It is a big deal lighting that thing up & doing a party. I missed something in my life. Right about the time I got married 30 something years ago. We, me n the Mrs. got into smoked trout and salmon plus a few other edibles we tried to gourmet up. Long story short. We moved, my old Brinkman "R2D2" barrel smoker did not survive the move. It got here, but was a lost cause. Fast forward twenty years & I want to get that ,magic back in my backyard. I go looking for a new R2D2 barrel smoker. In fact I look at some smokers you guys have shown here. Holy Moly some of these things got pricey. The old Brinkman is over a hundred bucks now. Well you all are going to laugh out loud when you see this hour n half to build from scrap leftovers from remodel projects. Works to my liking & my bacon & smoked peppered pork tenderloin get Rav reviews. I'll post up a pic of this "Mike Hack" as soon as I can. Mike in Ct
It's somewhat like shooting. I've been handily beaten by guys with bone stock 700 PSS rifles that knew how to read the wind. It's that "indian and not the arrow" thing.
This isn't a $40,000 - 10K Gallon Moberg ... and still produces some great BBQ:
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