A BBQ thread

[6BRAckley]

I sent my brother a link this weekend to the thread. Got this pic yesterday and said it might be done today. It will join its big brother soon

 

[Fuj]

I've posted this before but I'll throw it up again. This is the deal my
son and his neighbor built about 3 years ago. You can do a whole
splayed hog in it, It's a reverse flow design. Made for the larger
affairs. He has 2, 8 position probes to check on things.

 

[Tesoro]

I sent my brother a link this weekend to the thread. Got this pic yesterday and said it might be done today. It will join its big brother soon

!! tell him to do the valve spring + washers tension adjustment

 

[Tangent]

Some great ideas in this thread. I'm in the UK but we have braai's (pronounced like try with a b) as the wife is South African. Lots of enterprising South Africans here so we can even buy the imported braai wood for a reasonable price. I'm converted to cooking over wood. I get some good ideas from the Amazing Ribs website, their Memphis dust on smoked ribs with the Kansas city barbeque sauce is fantastic. Making me hungry just typing this!

 

[dusterdave173]

BluesHog brand sauces are said to be the base for a lot of sauces used on the comp circuits
They are some of the best ever right out of the bottle!! Guess folks want to make it their own--BluesHog rub is just a Winner!! Pretty easy to find and Hard I mean hard to beat

 

[ogre1911]

I used to make my own but you’re right about Blues Hog. Their Tennessee Red and Competition blend is legit.

Meat Mitch Whomp sauce for a standard bbq sauce is my absolute favorite

 

[Tesoro]

Mexican Sonoran desert angus-hereford beef, corn and alfalfa finished. The taste of this beef will not be found in the US. Richest beef flavor in the world and fat is sweet and melts in your mouth. It is however tougher than US beef but 2.5 hrs at 131 in the sous vide fixed that problem. ps: $8 a lb!

 

[Fast14riot]

BluesHog brand sauces are said to be the base for a lot of sauces used on the comp circuits
They are some of the best ever right out of the bottle!! Guess folks want to make it their own--BluesHog rub is just a Winner!! Pretty easy to find and Hard I mean hard to beat

Competition BBQ is very different than cooking for eating and enjoying. Sauce is one of the things that can carry over to backyard grilling, but as far as finished product of the meat being judged, it can be very different than what many may enjoy.

 

[Tesoro]

Imo these ‘winner’ bbq sauces and rubs you buy off the supermkt shelf are like bottled salad dressings for those who don’t experiment to make their own brand. And yes the shelf ones taste great but you can’t put your mark on yer bbq if u use them. Lol

 

[urbanrifleman]

I've posted this before but I'll throw it up again. This is the deal my
son and his neighbor built about 3 years ago. You can do a whole
splayed hog in it, It's a reverse flow design. Made for the larger
affairs. He has 2, 8 position probes to check on things.

I would love to see the internals of the diverters on that guy.

I LOVE talking smoker design. Love it!!

 

[Fuj]

I would love to see the internals of the diverters on that guy.

I LOVE talking smoker design. Love it!!

There is a large sheet of steel that draws the heat and smoke
under the main grate to the front. it then curls around that sheet
at the front to flow thru the grate the meat is sitting on. That
sheet stays hot, and does not let the smoke cool down as it now
passes over the top. The two chimneys help To keep an even heat
across a large area when fully loaded. They will block off one
chimney if just a few large briskets, clods, or butts are stacked
to one side. the opposite side is then used as a cool zone......
Yes, I'll try to remember to get a few pics, when it's pulled out for
the season. Probably another month.

Speaking of the cool side.....We are going to try that for the corn
roast this year.

 

[GotRDid]

BluesHog brand sauces are said to be the base for a lot of sauces used on the comp circuits
They are some of the best ever right out of the bottle!! Guess folks want to make it their own--BluesHog rub is just a Winner!! Pretty easy to find and Hard I mean hard to beat

Agree about the Blues Hog brand; a staple in my house. Family originates from SW Tennessee from Shelby/Bradley Co to Chester Co, and Pit BBQ is a religion there. Traveled all over the “48” in the last 6 decades and have had the distinct privilege and pleasure to sample many of the regional specialties.
I have to say Texas and New Mexico are at the top of my list so far. Thank You all for sharing your process and ideas!

 

[Tesoro]

While on the subject of good bbq or grilling, or what ever you want to call it, I also grill 90% of the vegetables I eat. Carrots, turnips, beets, squash, brussel spouts, baby spuds etc all get pre-nuked to 3/4 cooked then salted and olive oiled before a charring to finish off on the grill. Big white onions get cut in half then nuked till soft and then foiled with olive oil and beef better than bouillon. Mushrooms, passila peppers, jalapenos, corn and baby romaine go straight on the grill after the same oil n salt treatment. I would say that grilled carrots will convert a non-carrot lover and baked onions will become a staple. Grilled tunips can easily replace spuds.

 

[wedgy]

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.

View attachment 1643133View attachment 1643134

When you get a chance can you post some basic dimensions ? What thickness is the fire box metal ?
Thanks ! I love welding projects.

 

[TC260]

While on the subject of good bbq or grilling, or what ever you want to call it, I also grill 90% of the vegetables I eat. Carrots, turnips, beets, squash, brussel spouts, baby spuds etc all get pre-nuked to 3/4 cooked then salted and olive oiled before a charring to finish off on the grill. Big white onions get cut in half then nuked till soft and then foiled with olive oil and beef better than bouillon. Mushrooms, passila peppers, jalapenos, corn and baby romaine go straight on the grill after the same oil n salt treatment. I would say that grilled carrots will convert a non-carrot lover and baked onions will become a staple. Grilled tunips can easily replace spuds.

My girlfriend is Mexican and I pan fry or grill jalapenos all the time to make chiles toreados (or chiles asado). I usually pan fry the onions and at the end sprinkle some lime juice over everything and season it with Tony Chachere's. I'm going to try cooking the onions that way with oil and foiled and see how it comes out, it sounds good.

 

[dusterdave173]

They say maybe 70 percent of comp BBQ starts with Blues Hog then folks personalize it--Champs Blend is HARD to beat no matter what style of Q is your favorite --coupled with their rub--that combo will make anybody look like they are a true Pro!
Love this thread!!!

 

[Tesoro]

When you get a chance can you post some basic dimensions ? What thickness is the fire box metal ?
Thanks ! I love welding projects.

I have to do it for a friend so will pm you all you need to know and see.. anyone else can pm me.

 

[Tesoro]

My girlfriend is Mexican and I pan fry or grill jalapenos all the time to make chiles toreados (or chiles asado). I usually pan fry the onions and at the end sprinkle some lime juice over everything and season it with Tony Chachere's. I'm going to try cooking the onions that way with oil and foiled and see how it comes out, it sounds good.

cut the biggest white onion you can find so root to spout side is not cut, ie cut on the equator...peel then then put them cut side down on a plate for 5-6 min in micro. Then onto foil cut side up. pour olive oil on n rub in n let soak into the petals. then rub a big gob of beef better than bouillon on the cuts. then wrap n poke a few holes on each side of foil then on hot grill. cant over cook them and if they burn some all the better. i do 15-20 minutes or put them on when the grill is warming up. when the foil is getting bronze looking they ready!

 

[RabbitSlayer]

Santa Maria style! They make this accessory for the basic weber kettle, and it is on my short list...

 

[precision1]