A BBQ thread

[Fuj]

Well that's probably not going to suck.

Years back, I used to do this with a clod heart and rye whisky.
At the end of the day the trays were empty.

 

[ogre1911]

Pics Please! Something to look forward to.
May not even need syrup, just butter!
Maybe some Venison Breakfast Sausage..

Per GotRDid's request:

Because we eat with our eyes first. Here's a progression

 

[Riesel]

Going to be in the 90's next week just a few days before the Pa. TDL.
I promised the clan some brisket for Friday. Going to try a different
recipe being it's a 17 lb flat. Going to do a light and wet rub down
before putting the salt an pepper to it. This one is going to be long
and slow. Mainly pear wood, with a little black cherry thrown in. The
spray bottle will be a little apple juice with a touch more of that wet
rub mixed in.......

I did a brisket recently and used Beyond Bullion as the binder for rub. Put it non fat side up and started brisket fat side down for about three hours using my offset stick burner. Flip brisket fat side up, fat beginning to render nicely, did a coating of BB and rub, ran it up to 155 and wrapped in pink paper and foil. pushed it up past the stall and on to 205 in the pellet grill. Easier to control temp. Might have been the best brisket I have ever done and I've done a lot of them.

 

[Fuj]

I did a brisket recently and used Beyond Bullion as the binder for rub. Put it non fat side up and started brisket fat side down for about three hours using my offset stick burner. Flip brisket fat side up, fat beginning to render nicely, did a coating of BB and rub, ran it up to 155 and wrapped in pink paper and foil. pushed it up past the stall and on to 205 in the pellet grill. Easier to control temp. Might have been the best brisket I have ever done and I've done a lot of them.

Yeah, i gone thru a few cookers. I'm going to bypass using the big
reverse flow, and haul out of the shed the Old Joe offset. It's perfect
for one large brisket, and stingy on wood. Just not a pellet guy. Our
variety of hardwoods up here in Pa. is endless. That Old Joe is pretty
good at holding 250 where I cook at.......Speaking of the wrap......Flats, I'll
take past a stall which usually is not much. I'll wrap a flat in brown
butcher's paper at 175 and pull it at 210. sounds a little high on the
temps but the flat is tougher, and we are thin slicing sandwich meat.
Makes for some of the best Philly cheese steak sandwiches on a soft
tailgater roll.

I posted this earlier in this thread but, here it is again. It will get fired
up for the 4th.

 

[ogre1911]

Nothing puts smoke/flavor/bark on like a stick burner but I also found a "place" for a Woodwind Pro with LJ Comp pellets.

Just too dang hot to babysit a firebox this time of year in my neck of the woods.

 

[Evlshnngns]

Nothing puts smoke/flavor/bark on like a stick burner but I also found a "place" for a Woodwind Pro with LJ Comp pellets.

Just too dang hot to babysit a firebox this time of year in my neck of the woods.

That woodwind pro is a neat design with the extra wood box.

 

[ogre1911]

Yes. If a person likes heavy smoke you can up it to 8,9 or 10 and stoke the firebox every hour and you can lay down smoke.

I use the bourbon barrel oak staves in there and they're great smelling while sitting on the porch enjoying some Four Roses, Wellers, Blantons etc.

 

[Fast14riot]

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.

There's a bit more reason behind your method than you may or may not know. Something I learned when I went down the rabbit hole of hearth breads, the oven matters. Now large cuts of meat, like breads require a certain amount of time in a humid environment to prevent drying out (or setting the crust on bread) too early.

Gas ovens, have an active ventilation because CO from open flames. The ability to keep steam and moisture in a gas oven is difficult, so closed vessel cooking is common. Electric ovens generally have passive ventilation, so its far easier to keep steam and moisture in the cooking chamber.

So, keep in mind the cooking chamber environment and how that may affect your food.

 

[quest450]

Smoke em if you got em

 

[quest450]

Four hours in and things are starting to look good

 

[quest450]

Pork ribs look and taste good
Brisket and chucky still resting
Chucky was fighting me for 8.5 hours @275 but it was buttery soft and looks delicious

 

[Infrequent Shooter]

Pork ribs look and taste good
Brisket and chucky still resting
Chucky was fighting me for 8.5 hours @275 but it was buttery soft and looks delicious View attachment 1671472View attachment 1671473

Looks real good. How much cook time on the ribs? I'm putting in some babyback ribs tomorrow. I will probably do a 4 hour cook time total. maybe less. I will use a carolina vinegar sauce late in the cooking. Cheers.

 

[quest450]

Looks real good. How much cook time on the ribs? I'm putting in some babyback ribs tomorrow. I will probably do a 4 hour cook time total. maybe less. I will use a carolina vinegar sauce late in the cooking. Cheers.

ribs were done quick, like 5hrs total...three hours smoke then sauce and foil for 1.5hrs

 

[quest450]

 

[338 Mollett]

K !!! Gonna blame U guys for my weight gain this year !!!

 

[quest450]

K !!! Gonna blame U guys for my weight gain this year !!!

Try going full carnivore for a month, meat eggs butter..... ZERO CARBS !!!.....you'd be very surprised how much weight you are going to lose and how good you'll feel

 

[Fuj]

Try going full carnivore for a month, meat eggs butter..... ZERO CARBS !!!.....you'd be very surprised how much weight you are going to lose and how good you'll feel

Yeah, tell that to your heart and arteries......LOL

 

[338 Mollett]

Try going full carnivore for a month, meat eggs butter..... ZERO CARBS !!!.....you'd be very surprised how much weight you are going to lose and how good you'll feel

WHAT !!! NO BEER ?? That's mothers milk .

 

[quest450]

Yeah, tell that to your heart and arteries......LOL

still living under a rock I guess, you can lead a horse to water but........

 

[Fuj]

still living under a rock I guess, you can lead a horse to water but........

And ignorance is just that......We all got to die of something. And yeah.
you forgot the beer.......And don't forget the bacon. I'll have about 2
slices of thick sliced fresh Italian bread for my french toast (and carbs)
and 1/2 lb of apple smoked bacon.......Which reminds me. Neighbor
offered up his crab apple tree in exchange for a few pork shoulders.
Yeah, we can do that.