BBQ

[DocCarbon]

Anyone made smoked queso and hamburger? Wife’s favorite.

Looking to try smoked salsa.

Char tomatoes Onions and peppers ,add garlic salt paprika cilantro and a few tablespoons of Your favorite Hot sauce ( if you like it spicy or Hotter peppers ) I also like putting in Adobo which I buy ground already .
I've made it but takes ancho and guajillo chilli's garlic herbs ( one which is difficult to come by in the States ) and vinegar . You can also buy smoked Jalapeno's in Adobo ,aka Chipotles in adobo sauce .

Fire Roasted Salsa and add it too burgers cheese for the BEST Queso ever .

There's something inherently wrong with anyone who doesn't like BBQ ; IN MY BOOK !.

We nearly moved too Texas ,because of BBQ .

 

[Alex Wheeler]

 

[Kracken McGraw]

View attachment 1331510

We will need details of cook. That looks great and I need to learn how to cook the Pork Butts!

 

[rijndael]

I need to learn how to cook the Pork Butts!

They're amazingly easy. To start, just use your rib rub on a bone in shoulder. 250-275F for about 1.25h per pound, until it probes like a hot knife in butter (in multiple spots). Wrap it if you want, but you don't have to. If you wrap, it'll cook faster.

If it's a pellet grill, put the fat cap down (towards the heat shield).

 

[Kracken McGraw]

They're amazingly easy. To start, just use your rib rub on a bone in shoulder. 250-275F for about 1.25h per pound, until it probes like a hot knife in butter (in multiple spots). Wrap it if you want, but you don't have to. If you wrap, it'll cook faster.

If it's a pellet grill, put the fat cap down (towards the heat shield).

Thanks!
I do have the peach paper for the brisket crutch if you think that would work also.
Forgot to mention if anyone uses that Hog Waller rub above it’s easy, just coat meat lightly on counter and when ribs turn bright red it’s ready to go to the cooker.

 

[rijndael]

Peach paper will work just as well. I like a strong bark, so I don't wrap them unless I'm tight on time.

 

[Alex Wheeler]

Thats about it, I cant add much to that. They are the easiest thing to smoke and turn out good imo. The finishing sauce is what makes pulled pork really good though I think. Vinegar and some rub or vinegar diluted bbq sauce right after you pull it, not too much just enough to soak in.

 

[Ringostar]

I’m not in need of a thick dry bark, so here is another option That tastes amazing. I finish pork butts in electric roasters with a little apple juice in the bottom of the pan. You still have some bark, but the rest of the meat is very moist and sweet. You can eat it without sauce if you like. I also make honey mustard bbq sauce for those that prefer. I recently went to a Mexican restaurant and had pork medallions in a green tomatillo sauce. So now I want to create a green bbq sauce with tomatillo and green chili peppers.

 

[rijndael]

You can have good bark without it being dry. Use butcher paper for that:

 

[rijndael]

Tenderloin is super easy on a pellet smoker. 225F until it's about 125F, then toss it on a very hot grill for about 30s each side to crisp the outside.

Here's an example of that.

 

[Ringostar]

Yes, I have pink paper for wrapping. I understand that works also. However, I moved away from the pecan orchards and am now running low on wood. So I found this works very well, without have to maintain a fire.

 

[ncageneral]

I would like to know more about these "armadillo eggs", I do jalapeno poppers and stuffed with sausage cause I always make plenty of jalapeno peppers in the garden. School me. I saw one where it was stuffed with brisket that looked dandy on the interweb. Smoke em ? Grill em? Whats the story. The one thing I enjoy more than shooting stuff is eatin stuff I shoot! Cept coyotes ,,,,,, I'd have to be mighty hungry!

 

[Oso]

Armadillo Eggs are over-rated. If you are going to make them I would recommend incorporating a bunch of dried onion flakes in the ground beef. This way the onion flakes will absorb moisture and keep the meat from drying out as much. There is a tendency to make them the size of a 1/2lbs hamburger... suddenly really full and the main course of meat hasn't been served yet. You can place them on smoker while cooking main course and pull them off after a couple of hours and serve as snacks or appetizers. Honestly, I prefer smoking links of sausage or Boudin, and using this as snacks for the cooking crew.

Here is a perfect base mix for any pork that you plan to smoke or grill. Been using it for +20 years.
Jamaican Jerk Seasoning (Dry Rub)

I think that the hind quarter of a wild pig that is wet cured will beat out 99% of any briskets. Don't just leave the pigs/hogs on the ground to rot for the buzzards. Pork is better than venison.... my 2 cents based on taste tests. I guess by the end of the marinade process (10 days) and 4-5 hours of smoking it is now Wild Pork Caribbean Ham or maybe a Northerners might call it Fabulous Heathen Pastrami

 

[Exercion]

View attachment 1330319
I like this shit.

I use those spices too

 

[6MMsteve]

My mouth is going crazy lookin at all this BBQ

 

[PhilKeil]

View attachment 1330319
I like this shit.

While I and the family like the Shit products , we really also like the Chupacabra brand from 2 Gringos. Also learned, for those who like vinegar based sauces , that is to use pickle juice 50/50 mixed with your favorite sauce it is pretty good.

 

[GotRDid]

Lemon, or……

Coconut?!?

Anyone near Central KY planning a BBQ?
With Wild Turkey Season right around the corner, I might even be able to bring a pair of boneless thighs, and breasts.
GotRDid.

 

[Fuj]

I smoked my first wood chuck of the year. It did a complete
summersault..... Waddling across a rifle range will get a fire
lit under your ass every time.....Hung the carcass on the fence
to see if I can draw in and smoke some crows this morning.
Probably head into Spartansburg for lunch and get some of
that Amish smoked sausage.

 

[rijndael]

Armadillo Eggs are over-rated. If you are going to make them I would recommend incorporating a bunch of dried onion flakes in the ground beef.

I agree, they're overrated. IME, using sausage is a better option. I use chorizo, but plenty of folks use breakfast sausage.

There is a tendency to make them the size of a 1/2lbs hamburger... suddenly really full and the main course of meat hasn't been served yet.

That's been my experience too. Go small.

 

[ncageneral]

I agree, they're overrated. IME, using sausage is a better option. I use chorizo, but plenty of folks use breakfast sausage.




That's been my experience too. Go small.

When I make poppers or sausage stuffed jalapeno thats what I usually do with them. Cream cheese stuffed wrapped in bacon or sausage stuffed , neither lasts long,