A BBQ thread

[quest450]

My Weber Searwood is a little crowded today
Two poor man’s briskets, corned beef pastrami, St.Louis ribs and seven day cured bacon, a difficult choice around dinner time tonight

 

[Exercion]

Brisket on the traeger. Approx 15hrs start to finish. About a solid 3/8" smoke ring all around. Just dry rub, put on @9pm and let it smoke @ 170 for 7hrs, dial up to 225, and cook to 203 internal.

Eric

 

[Infrequent Shooter]

Meant to directly ask Ogre1911 and Infrequent Shooter as to their times and temperature.

For my beef and pork roasts in the oven, I may hit if at 350 for 30 min to get it going, then I take the temp down to about 250. If I have enough water, stock, or wine for beef, I may keep the temp close to 350. Key with beef/my method, is to keep it covered tightly with heavy duty foil. Depending on what I am cooking, tomato paste mixed w a cup of water is really good addition. I don't know what a bay leaf adds, but I use them quite a bit. One of the best shows is Guy Fieri Drivers Dine in etc. about 25% of the shows have a guy cooking beef in a covered SS pan. I learn A LOT from watching that show. This pertains to roasting, more than BBQ. I leave it alone for about 2.5 hours before I open the oven to check. A fatty cut of meat is your friend the way I cook beef and pork (roasts). Cheers and good luck. Roasting tougher cuts of meat takes 3.5 hrs plus IMO. A good pan and heavy duty foil is very important.

 

[Infrequent Shooter]

My Weber Searwood is a little crowded today
Two poor man’s briskets, corned beef pastrami, St.Louis ribs and seven day cured bacon, a difficult choice around dinner time tonight


View attachment 1665961

impressive

 

[dusterdave173]

Getting ready for the Belmont Stakes horse race this afternoon
Pork butt went on 6am--after the only look--will go to 205 then wrap and let it rest
Good ole North Carolina Red slaw-- fresh corn---cold ones going on ice
Get the yard mowed --take a shower--living Large!

 

[ogre1911]

Good day, Tater!

 

[Infrequent Shooter]

Getting ready for the Belmont Stakes horse race this afternoon
Pork butt went on 6am--after the only look--will go to 205 then wrap and let it rest
Good ole North Carolina Red slaw-- fresh corn---cold ones going on ice
Get the yard mowed --take a shower--living Large!

I'm a big fan of N and SC BBQ.

 

[Tesoro]

My Weber Searwood is a little crowded today
Two poor man’s briskets, corned beef pastrami, St.Louis ribs and seven day cured bacon, a difficult choice around dinner time tonight


View attachment 1665961

Wow! I think the bacon could give a nice flavor to the rest?

 

[ogre1911]

Not my usual weekend protein but I had to use up the mulberries and last peaches I just picked from my trees so yesterday I did a peach/mulberry dessert bread in the Woodwind Pro over some Lumberjack Comp blend and oak whiskey barrel staves in the smoke box.

Not too shabby

 

[GotRDid]

Not my usual weekend protein but I had to use up the mulberries and last peaches I just picked from my trees so yesterday I did a peach/mulberry dessert bread in the Woodwind Pro over some Lumberjack Comp blend and oak whiskey barrel staves in the smoke box.

Not too shabby

That would make for some great French Toast!

 

[Tesoro]

I'm a big fan of N and SC BBQ.

I am going to have to drag my 5’er over to that part of the country to experience what those folks call ‘bbq’!! On the list!

 

[urbanrifleman]

Getting ready for the Belmont Stakes horse race this afternoon
Pork butt went on 6am--after the only look--will go to 205 then wrap and let it rest
Good ole North Carolina Red slaw-- fresh corn---cold ones going on ice
Get the yard mowed --take a shower--living Large!

Most people are not going all the way to 205. I agree whole heartedly. Over 200 is where the pork just falls apart.

 

[dryhumor]

View attachment 1661199@GotRDid, my wife just brought this home!

Those box treats are handy some days. Substitute butter for oil, add a bit of cocoa and vanilla extract. A whole different animal.

 

[Kracken McGraw]

Those box treats are handy some days. Substitute butter for oil, add a bit of cocoa and vanilla extract. A whole different animal.

Supposedly the companies have cut back on the size of their cake mixes in the last few years. Dolly only agreed to do these new mixes if they went back to the original size so people could use them in old handed down recipes.

 

[dryhumor]

I'm a big fan of N and SC BBQ.

Here’s a “base” mustard sauce recipe. It’s good as is, but can be tweaked to taste. This one’s around 70-75 years old. Good on pork or chicken.

Cook on low heat till done. Taste test and tweak as desired. Put it in container and refrigerate till ready to use.



I like vinegar based sauce found more to the east, but never had a recipe for it. The best I’ve eaten commercially is both tangy, and a just little warm spice wise. There’s enough of a following that it’s migrating west to mid state NC and SC. But the taste seems better to the east.

 

[Fuj]

Most people are not going all the way to 205. I agree whole heartedly. Over 200 is where the pork just falls apart.

Bone in, 195, Solid butt, 205......I like to wrap them up at the end
and put them back in and rake the coals flat and let them die down. If
I'm lazy. I'll put them in the oven at 150 for an hour before I pull.

Going to do a Brisket for the day before Tack Driver lite match. Just a day
of setting flags and getting zero'd in......I'm thinking, after trimming, a good
rub down of Trader Joe's Sriracha sauce, then the salt an pepper rub. I'll mix
in some pear wood and black cherry for the fire box.

 

[Tesoro]

Here’s a “base” mustard sauce recipe. It’s good as is, but can be tweaked to taste. This one’s around 70-75 years old. Good on pork or chicken.

Cook on low heat till done. Taste test and tweak as desired. Put it in container and refrigerate till ready to use.

View attachment 1668377

I like vinegar based sauce found more to the east, but never had a recipe for it. The best I’ve eaten commercially is both tangy, and a just little warm spice wise. There’s enough of a following that it’s migrating west to mid state NC and SC. But the taste seems better to the east.

Interesting. So could you pls give a simple 1,2,3 on how to 'bbq' with this sauce? sear on wood fire and then wrap butt or chicken pieces in foil with this concotion?

 

[dryhumor]

Interesting. So could you pls give a simple 1,2,3 on how to 'bbq' with this sauce? sear on wood fire and then wrap butt or chicken pieces in foil with this concotion?

Chicken quarters: Add sauce on the cool side as you are heating the first side, then the heated side when you flip. Low heat longer duration. Slather lightly each turn.

Pork: About the same way. Whole hog, put the ribs down and sauce what’s on top, then the hot side when flipped. Slather lightly each turn.

I’ve never used foil or bacon. Just brushed the sauce on with a brush. I would say it’s similar to a glaze that you want, but no real blackening. It’ll get somewhat crusty over the cook.

There’s flavor in the meat from the sauce but the sauce can also be drizzled on the meat after it’s pulled and on the plate. De boning chicken or pork pretty much ensures sauce gets all over as well. There’s a different flavor imparted by sauce through the entire cook, than just sauce on the last two flips. Or even drizzled over.

That recipe makes a good amount… you could experiment and figure the cuts needed and make a small batch. If you tweak it to taste, keep notes to keep track for the next time. You might find it too sweet and back off the sugar. Might find you want more twang and tweak the vinegar. Too mustardy, back off the mustard. Quality ingredients make for good sauce. Just like whisky…

In SC, as you travel around to the BBQ joints, you can taste the difference. Even in my family depending on who made it, you can taste the difference.

 

[Capt. Oblivious]

Chicken quarters: Add sauce on the cool side as you are heating the first side, then the heated side when you flip. Low heat longer duration. Slather lightly each turn.

Pork: About the same way. Whole hog, put the ribs down and sauce what’s on top, then the hot side when flipped. Slather lightly each turn.

I’ve never used foil or bacon. Just brushed the sauce on with a brush. I would say it’s similar to a glaze that you want, but no real blackening. It’ll get somewhat crusty over the cook.

There’s flavor in the meat from the sauce but the sauce can also be drizzled on the meat after it’s pulled and on the plate. De boning chicken or pork pretty much ensures sauce gets all over as well. There’s a different flavor imparted by sauce through the entire cook, than just sauce on the last two flips. Or even drizzled over.

That recipe makes a good amount… you could experiment and figure the cuts needed and make a small batch. If you tweak it to taste, keep notes to keep track for the next time. You might find it too sweet and back off the sugar. Might find you want more twang and tweak the vinegar. Too mustardy, back off the mustard. Quality ingredients make for good sauce. Just like whisky…

In SC, as you travel around to the BBQ joints, you can taste the difference. Even in my family depending on who made it, you can taste the difference.

Its mid winter this side of the world but im going to make this sauce tonight and throw some steaks on the coales with it

 

[dryhumor]

Its mid winter this side of the world but im going to make this sauce tonight and throw some steaks on the coales with it

I’ve never had it on anything other than chicken or pork… you didn’t mention what sort of steaks. If something other than those two, I’m curious how it turns out.