A BBQ thread

[quest450]

Thick bone in pork chops on Weber Kettle

 

[Tesoro]

What took me so long to find this thread? I will look up my instructions for smoking salmon
and post my instructions soon. Just discovered pink (nitrated) salt (arriving in todays mail) and will be preparing peameal bacon (must be Canadian to understand just how good pork can be...or married to one (Canadian...not pork). Google it.
For now let me introduce reverse searing a steak for another way to cook.
Here is what you start with:
View attachment 1652184
There are no finished photos since once done you eat...the meat does not need to rest. Google 'reverse searing'

That t-bone-porterhouse is about as prime as prime gets, except for trimming off too much fat!. Canadian beef I assume. From where?

Try Matouks mango chutney for a glaze on your chops!

 

[epags1]

That t-bone-porterhouse is about as prime as prime gets, except for trimming off too much fat!. Canadian beef I assume. From where?

Suprisingly it came from a Navy commissary (grocery store for non military) here on the central coast of California. I haven't a clue where they source the beef. As the loss of some of the fat...I was trimming that you can see on the lower left side of the steak....knife slipped. LOL

 

[redrockranger]

Has anyone noticed a difference in grass feed beef compared to beef finished on grain {corn } ?????? Taste ,juicy and grain structure ?
Thanks

 

[WSnyder]

Has anyone noticed a difference in grass feed beef compared to beef finished on grain {corn } ?????? Taste ,juicy and grain structure ?
Thanks

For me the taste of grass fed is always better. Fun fact though when purchasing the grass fed from my local source, they always asked if I have had grass fed before. Apparently some people do not like the stronger taste of grass fed. My grass fed source might be a little leaner and mby a little tougher cut than grain fed but I’ll take the taste of the grass fed any day.

Adding to this: Our local source explained the added cost of grass fed. They said it takes much longer to finish a cow on grass than on grain so it just costs more to fatten one up to the minimum fat percentage required before slaughter.

 

[quest450]

A 36hr kosher salt dry brine for Easter Sunday rib roast

 

[Fast14riot]

I am a low life, no good, cheating, oven cooking SOB. I get a bone in pork butt, oven on 225, salt pepper and some yellow mustard. No trim. I put in about a half cup of water. cover tight crimp w heavy duty foil, in hotel pan. Put that bad boy in the oven for 2 hours, open, add a bit of water, repeat. about 5 hours and you're done. I am very light on salt, too much salt will ruin the drippings I may want to use later. I forgot to add, at the end, I take the foil off and get some crust on the pork butt.

I cheat even more than that. 90 minutes for me to cook a whole pork but for pulled pork, in the pressure cooker! I sear it good, add liquids then close it up pressure on high for 90 minutes, let pressure reduce on its own. Falls apart so much you need a slotted spoon to get it out.

 

[WSnyder]

I cheat even more than that. 90 minutes for me to cook a whole pork but for pulled pork, in the pressure cooker! I sear it good, add liquids then close it up pressure on high for 90 minutes, let pressure reduce on its own. Falls apart so much you need a slotted spoon to get it out.

Oh man so much you’re missing out on. Long slow cooked in the smoker is where it’s at. Can’t replace that smoky bark goodness via a pressure cooker

 

[Kracken McGraw]

Has anyone noticed a difference in grass feed beef compared to beef finished on grain {corn } ?????? Taste ,juicy and grain structure ?
Thanks

Give me grain fed beef any day for superior taste.

 

[338 Mollett]

Gonna make a big switch . Was a stick smoker for a long time but now I gotta try a pellet smoker . Been studying hard on which one I want . I really like the Yoder but they are proud of them .I know buy once cry once. Just too much work anymore for the old way .

 

[quest450]

I finally went to the dark side after smoking on my 18.5" WSM and Weber Kettle for years I picked up Weber Searwood 600 for the same reason it's set it and forget it especially for those long overnight brisket smokes, I didn't want to spend that kinda coin on Yoder because I still use my WSM a lot
The pellet smoker is so much easier to control the temp and is bluetooth connected to my phone.

 

[Fast14riot]

Oh man so much you’re missing out on. Long slow cooked in the smoker is where it’s at. Can’t replace that smoky bark goodness via a pressure cooker

Oh I'm well aware. Smoked a bunch of them in my time. But sometimes I need to feed a house full of hungry teens and time is the limiting factor. I also don't always enjoy tending the smoker for 8 hours. But, it is a surprisingly good pulled pork, but no, it isn't a smoked pulled pork.

 

[Infrequent Shooter]

I cheat even more than that. 90 minutes for me to cook a whole pork but for pulled pork, in the pressure cooker! I sear it good, add liquids then close it up pressure on high for 90 minutes, let pressure reduce on its own. Falls apart so much you need a slotted spoon to get it out.

I will try that. do you put it in oven to get some sear? what else do you put in pot? I have asked my GF to buy every SS old style 'hotel pan' she sees at a garage sale. Made by Vollrath. She didn't believe me for ten years, finally made a believer out of her. great roasting pans. Cheers.

 

[WSnyder]

Finished bacon! 3-4 hr hickory smoked.

 

[Fast14riot]

I will try that. do you put it in oven to get some sear? what else do you put in pot? I have asked my GF to buy every SS old style 'hotel pan' she sees at a garage sale. Made by Vollrath. She didn't believe me for ten years, finally made a believer out of her. great roasting pans. Cheers.

Pan seared in butter, not trying to cook it, just get the brown crust. 3lb pork shoulder or boneless butt, 1C chicken stock, couple tbsn brown sugar, soy sauce, and a tspn of salt. Mix those together, pour over browned meat in pressure cooker/instant pot, add about 10 cloves of garlic (whole). Cook on high for about 90 minutes, let pressure drop naturally (do not release valve).

Shred and toss with some of the cooking liquid, or make a demi glace with it. That's the basic recipe, you can add other flavors you like, herbs, juice (Mt Dew soda works surpringly well with pork, lol!), a roasted vegetable stock works well. Can toss with your favorite BBQ sauce, or serve as is. The higher quality the stock used, the better the flavor. I highly suggest making your own stock.

 

[Boilermaker]

I finished up 80 lb of pork butt today. It had about 19 hours on the smoker to probe tender. It turned out delicious.

 

[Infrequent Shooter]

Pan seared in butter, not trying to cook it, just get the brown crust. 3lb pork shoulder or boneless butt, 1C chicken stock, couple tbsn brown sugar, soy sauce, and a tspn of salt. Mix those together, pour over browned meat in pressure cooker/instant pot, add about 10 cloves of garlic (whole). Cook on high for about 90 minutes, let pressure drop naturally (do not release valve).

Shed and toss with some of the cooking liquid, or make a demi glace with it. That's the basic recipe, you can add other flavors you like, herbs, juice (Mt Dew soda works surpringly well with pork, lol!), a roasted vegetable stock works well. Can toss with your favorite BBQ sauce, or serve as is. The higher quality the stock used, the better the flavor. I highly suggest making your own stock.

Yeah, you tried to slide by like a novice, but I know better. I will definitely give this a shot.

 

[Infrequent Shooter]

I finished up 80 lb of pork butt today. It had about 19 hours on the smoker to probe tender. It turned out delicious.

For Easter? impressive. how many people?

 

[tennesseeshooter]

Ha! You want to get persnickety, come to the Dallas Speedway! I’m here with friends at the International Barbecue Championships. Watch what you say! They are INTO it!

For those seeking to attend the Top BBQ championship, attend Memphis In May. The 47th World Championship Barbecue Cooking Contest will be held May 14 – 17, 2025 at Liberty Park in Memphis, TN. Hope to see everyone of you guys there! Now, onto the great grill shown by the OP: looks so good, I wish I had one! How much does it weigh?

 

[Fast14riot]

Gonna make a big switch . Was a stick smoker for a long time but now I gotta try a pellet smoker . Been studying hard on which one I want . I really like the Yoder but they are proud of them .I know buy once cry once. Just too much work anymore for the old way .

I've got a small offset stick burner but I use my vertical propane smoker more. Its a Landmann Smokey Mountain. I use chunks instead of chips, I get a solid hour of quality smoke before I need to top it off. I can fit 4 racks of ribs, 2 brisket, and 3-4 butts all at once in it. I have also grilled smaller birds in it by removing the wood tray and cooking on the bottom rack.