A BBQ thread

[dusterdave173]

Dave, have you ever tried butchers paper instead of aluminum foil? Whenever i`ve used foil, it seemed to steam the meat and the bark was always mushy. Using paper allowed it to get a nicer dryer bark on the surface over using foil, and its still just as moist inside. I run ALL my pork up to 203 degrees internal, then i out it all in a insulated container for a couple hours before serving.



View attachment 1652167

Great idea!!!! Thanks for that tip!

 

[quest450]

That`s just wrongggggggggggggg! WHERE`S THE SMOKE?!?!?!?!?!

liquid smoke.......

 

[dusterdave173]

Here in North Carolina we probably have more pigs than people--they are all concentrated in the Eastern part of the state--so we always have plenty of low priced pork available
If you are ever in NC look up Nahunta Pork Store Bring your cooler! It is an amazing place.

Local stores have butts 99 Cents a lb at least once a month---I agree they are the best start for rookies--just hard to screw one up

 

[RED DIRT]

Great idea!!!! Thanks for that tip!

I use to use foil all the time. But ever since trying the pink butcher paper, i never looked back. I also do all my briskets & butts in paper too. They turn out crazy good! My wife says my magic happens at 203 degree`s, lol.

If you have a local Lowes near you, the pink butcher paper they sell works ok. BassPro & Cabela`s has it too.

 

[WSnyder]

Ok, how many of you pull the silver skin off, or leave it on. What makes you think one over the other is better.



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I've done both. I leave it on, I like the chewiness of it if that explains it.

 

[WSnyder]

Dave, have you ever tried butchers paper instead of aluminum foil? Whenever i`ve used foil, it seemed to steam the meat and the bark was always mushy. Using paper allowed it to get a nicer dryer bark on the surface over using foil, and its still just as moist inside. I run ALL my pork up to 203 degrees internal, then i out it all in a insulated container for a couple hours before serving.

Paper here. I used to use foil but agree on the paper. Same for Brisket.

 

[RED DIRT]

Here in North Carolina we probably have more pigs than people--they are all concentrated in the Eastern part of the state--so we always have plenty of low priced pork available
If you are ever in NC look up Nahunta Pork Store Bring your cooler! It is an amazing place.

Local stores have butts 99 Cents a lb at least once a month---I agree they are the best start for rookies--just hard to screw one up

My wife an i use to live in Liberty, NC a long time ago. Every dang weekend, there was a pig roast going on somewhere. I remember people use to squabble about red or white bbq sauce too, lol. Was funny to hear them laughingly fight about it, lol. For me, the vinegar based white sauce was what we always used on pit chicken. The vinegar based red sauce was always fer da pork.

 

[RED DIRT]

I've done both. I leave it on, I like the chewiness of it if that explains it.

I have too. Sometimes if i do leave it on, i`ll score the back of the ribs with a knife. Either, or, depends on my mood the morning i`m prepping to smoke a few rib racks, lol.

 

[Evlshnngns]

I smoke pork butt roughly 10 hours. 200 for the first 3/4, turn it up in the morning. I wrap in tinfoil at 170-180. I like tinfoil to catch the drippings, pour it back in after the shred. With the long smoke, the bark is set.

I use the paper wrap on brisket.

 

[RED DIRT]

St Louis - or - Babyback

Who wins????
Which one is better, and tell everyone why.

 

[WSnyder]

I have too. Sometimes if i do leave it on, i`ll score the back of the ribs with a knife. Either, or, depends on my mood the morning i`m prepping to smoke a few rib racks, lol.

For some reason I like pulling it off with my teeth and chewing on it.

St Louis - or - Babyback
Who wins????
Which one is better, and tell everyone why.

St Louis. Mby I just like the bigger bone, meatier rib? Just never cared much for baby back's.

 

[RED DIRT]

For some reason I like pulling it off with my teeth and chewing on it.

St Louis. Mby I just like the bigger bone, meatier rib? Just never cared much for baby back's.

My wife an i switch it up every so often. But our favorite is the St Louis cut the majority of the time.

 

[quest450]

I usually do both, wifey likes BB falling of the bone I like STL with a little bite to it

 

[epags1]

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:

There are no finished photos since once done you eat...the meat does not need to rest. Google 'reverse searing'

 

[mauser284]

I am rv'ing by Havasu and this fellow camper had the greatest little home made bbq I have ever seen. He was given no choice but to sell it to me when he left! I tried it for the first time last night and am kicking myself in my butt for not having thought about making a mini version like this one. I will use this for never burning meats again and my portable gas weber Q for veggies etc.

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That is very European and South American. In Baveria it would be much larger and round normaly. I like it! Now I have to make something like it! You guys need to stop posting photo's of things I like! LOL

 

[quest450]

For now let me introduce reverse searing a steak for another way to cook.
Here is what you start with:

There are no finished photos since once done you eat...the meat does not need to rest. Google 'reverse searing'

Reverse sear is my favorite way to grill a steak, I dry brine it overnight with kosher salt, it really helps to develop a nice crust

 

[choprzrul]

I am rv'ing by Havasu and this fellow camper had the greatest little home made bbq I have ever seen. He was given no choice but to sell it to me when he left! I tried it for the first time last night and am kicking myself in my butt for not having thought about making a mini version like this one. I will use this for never burning meats again and my portable gas weber Q for veggies etc.

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My son has one of those he carries along when camping or just cooking burgers in his back yard.

These kettle tops seem even more portable. Don't know how your average kettle will hold up to wood fires over time?

 

[Tesoro]

My son has one of those he carries along when camping or just cooking burgers in his back yard.

These kettle tops seem even more portable. Don't know how your average kettle will hold up to wood fires over time?
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no way those webers - have same one on the cart- will hold up to wood fires for very long. plus for the cost of the weber gadget you can order the same size santa maria I have

 

[Tesoro]

That is very European and South American. In Baveria it would be much larger and round normaly. I like it! Now I have to make something like it! You guys need to stop posting photo's of things I like! LOL

And this crowd also 'invented' the now, all the rage, Tri-Tip

Santa Maria BBQ: A Brief History | Santa Maria Valley

In an age of fickle appetites and culinary fads, Santa Maria Style BBQ continues to prove that good taste never goes out of style. Santa Maria bbq dates back to the mid-1800s. Santa Maria Valley ranchers would host Spanish-style feasts. Meat barbecued over red oak coals and served with pinquito...

santamariavalley.com

 

[choprzrul]

Santa Maria is a 20 minute drive from where I'm sitting right now. Cooking over a red oak fire is very common around here. You can't drive around on the weekend without seeing multiple tri tip sandwich fundraisers going on with Santa Maria BBQs on trailers. Tri tip, ribs, jalapeno poppers, linguica, garlic bread.....yummy!