A BBQ thread

[JFrank]

Those look real great Cris,
I never weighed an ingredient in my life, just eyeball the right amounts. I cut down on my salt but kept plenty of brown sugar and a wee bit of teriyaki flavor once in a while.
I kept the plastic one gallon ice cream tubs for mixing brine, soaking overnight then patting dry before smoking for about five hours while adding chips every hour.
Never had a complaint.
J

 

[urbanrifleman]

16 lbs brisket.

Honestly, I'll put my brisket right there with anyone's for taste.

 

[WSnyder]

Don’t overdo your sous vide steaks. If you let them go too long they’ll get mushy. Depending on thickness most will be done in an hour. Don’t be tempted to hold for longer than 4ish hours or think that an all day cook will get you a tender steak. It won’t, it’ll ruin it.

 

[Fuj]

I pulled this out, I did a few weeks ago. Seen a rather small brisket
point for cheap, and did a 7 hour cook, and pulled it at 205 degrees.
Suuprisingly, very little stall time. Pear wood in the offset, with just
a simple paprica, onion, a couple of crushed chicken bullion cubes
and a touch of brown suger in the rub. Did spray it down with some
apple juice a couple of times. After resting, we all got to sample the
bark first with a cold one......Making a plan to do a couple of pork
loins. I have a wheel barrel load of crab apple wood for these. Not
settled on the rub yet.

 

[Tesoro]

Those look real great Cris,
I never weighed an ingredient in my life, just eyeball the right amounts. I cut down on my salt but kept plenty of brown sugar and a wee bit of teriyaki flavor once in a while.
I kept the plastic one gallon ice cream tubs for mixing brine, soaking overnight then patting dry before smoking for about five hours while adding chips every hour.
Never had a complaint.
J

True for certain things you can get away with the eye ball method but if you are doing 10-20lb batches of bacon or pork sandwich meat then the 2% method is mandatory.

 

[Exercion]

I am on day three with my sou vide. For years I was plain ignorant and said " I ain't boiling my steaks in a plastic bag" lol. Now I dont think I will ever cook a quality steak without 'boiling' it first! The food science is too logical to ignore.

I do venison roasts, eye of round beef roasts (that makes great lunch meat) and one of the stranger things: chicken to be fried. I find if I precook the chicken, then bread it, you're only cooking the breading to the perfect golden brown, instead of overlooking the outside so the inside is done.

Eric

 

[Tesoro]

Don’t overdo your sous vide steaks. If you let them go too long they’ll get mushy. Depending on thickness most will be done in an hour. Don’t be tempted to hold for longer than 4ish hours or think that an all day cook will get you a tender steak. It won’t, it’ll ruin it.

Yeah I did some experimenting on 'warm aging' on some incredibly super tasty ribeyes with extra tough loins. The warm age broke it down perfectly and not mushy but in the process it killed the unique flavor and made it taste like regular supermarket black angus choice.

 

[Tesoro]

I do venison roasts, eye of round beef roasts (that makes great lunch meat) and one of the stranger things: chicken to be fried. I find if I precook the chicken, then bread it, you're only cooking the breading to the perfect golden brown, instead of overlooking the outside so the inside is done.

Eric

I look forward to the experiments. A friend told me he cooks the perfect poached eggs this way.

 

[WSnyder]

I look forward to the experiments. A friend told me he cooks the perfect poached eggs this way.

You can get exactly the type of egg you like every time.

Guide to Sous Vide Eggs

Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.

www.seriouseats.com

 

[Tesoro]

You can get exactly the type of egg you like every time.

Guide to Sous Vide Eggs

Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.

www.seriouseats.com

I had tried one last nite 167 deg for 12 min and nearly right but slight undercooked with no need to finish in simmer pot. Got it off America test kitchen. I think it needed 2-3 more min. There are some variables like egg temp in fridge - mine is cold cold and the quality of egg. I am rv'ing so subject to factory eggs and not my pasture eggs from home. factory whites are always more watery

 

[Riesel]

I didn't know they were called this. Just looked it up and the guy I bought that grill from lives in the heart of Santa Maria BBQ country.

They grill Tri-tips on them

 

[Riesel]

Last fall on my home made cooker- smoker low and slow

NOW YOU'RE COOKING! !

 

[dusterdave173]

I whack the turkeys in half--evens things up and speeds up smoker time--I use a variety of woods in my cook shack but only use Apple on turkey--I like the turkeys because they cook/smoke so much faster than other things
This thread has potential--keep em coming folks--lets see what you are making!

 

[bwharris]

Sure looks like the Tailgater model Santa Maria BBQ sold by Santa Maria BBQ outfitters in Santa Maria Calif. I have one. The sell a neat stand for it also.

 

[Fuj]

I whack the turkeys in half--evens things up and speeds up smoker time--I use a variety of woods in my cook shack but only use Apple on turkey--I like the turkeys because they cook/smoke so much faster than other things
This thread has potential--keep em coming folks--lets see what you are making!

My Son did an overnight brine with a some added liquid smoke. Patted it
down as dry as he could, then into the 6 gallon deep fryer it went. Not cave
man cooking, but still some good eating. As from an earlier post about
smoking some walleye.......Not a fan. living on Lake Erie, I'm actually tired
of them, but I'll never ever refuse deep fried perch !!

 

[dusterdave173]

I have a Weber kettle, a Weber Smokey Mtn Smoker ( I love it), and a gas grill dang it now I want a Santa Maria HaHaha
The Weber smoker has a couple of Forums dedicated to it--takes a while to figure it out but once you do it is easy as pie--given--it is not for big crowds but does an amazing job once you know how to run it

 

[ogre1911]

Whole spatchcocked chicken on the drum smoker (Apple chunks) and Dino ribs on the Masterbuilt Gravity feed (Post Oak of course).

The ribs are pricey but I far prefer them to Brisket

 

[Tesoro]

Sure looks like the Tailgater model Santa Maria BBQ sold by Santa Maria BBQ outfitters in Santa Maria Calif. I have one. The sell a neat stand for it also.

Ahah! He told me they knew a guy who made them commercially in his area. He did some mods when he built this one, obviously off the same design...put in a car valve spring and nut/washers to adjust tension of the rack crank and used a piece of removable rock crusher screen for grill instead of perforated steel, He said it needs to be loose and not tack welded into the frame or it will warp with time. His friend camping with had build the same out of ss. He put a fire basket in it with little spacer feet as the bottom will burn out with use. He said I could make up a basket or lay fire brick in the bottom to make it last longer.

 

[Tesoro]

I have a Weber kettle, a Weber Smokey Mtn Smoker ( I love it), and a gas grill dang it now I want a Santa Maria HaHaha
The Weber smoker has a couple of Forums dedicated to it--takes a while to figure it out but once you do it is easy as pie--given--it is not for big crowds but does an amazing job once you know how to run it

I saw on amazon where someome sells a santa maria adapter kit for the weber but overly expensive and kills the purpose of the Webers, which have their place. I have a big and little one. Now you can add one of these to your 'kitchen'.

 

[Fast14riot]

I make a universal 'season-all' that I use on all meats as a base. I like to light salt brine my meats first and not have any salt in the rubs. The commercial ones are primarily salt because it is cheaper than cheap. I buy my base spices in bulk at chef supply stores, or at budget stores. All that stuff comes out of the same blue barrels no matter where you buy it.
After the salt has sucked in the rub some then I will season with braggs or coconut aminos and let it sit in tub for an hour or so. meanwhile I take a pile of chopped garlic, salt, pepper, thyme or similar, olive oil and some butter and heat gently in a pan so as to not burn the garlic. Then I baste this on the chicken once it is seared and flip n re-baste until i run out. This is one way of many. View attachment 1643207

My seasoning mix; ditch the thyme and oregano, add in cumin, sumac and depending on the protein a little brown sugar, I'll also use Hungarian paprika. I don't always salt brine (3 teenagers demand food quickly, lol) so I will salt my meat pretty heavily about 30 minutes before cooking.