BBQ

[Alex Wheeler]

I may enjoy good BBQ even more than shooting. I thought it would be cool to have a thread to share some recipes (not just bbq). Its not too off topic since I think every shoot has to have bbq, right?

I have been playing with tri tip a lot lately. I think I have it down pretty good. I was seasoning with garlic salt and pepper, until Jason hooked me up with the good stuff. I build a small fire with lump hardwood charcoal on one side of the webber and sear both sides then move it to to the other side and put a few slices of butter on top. Then cover the grill and pull it at 110, rest it 15 minutes and it will go over 120. Its been one of my favorites lately. I have finally got a decent smoked rib going too.

 

[Alex Wheeler]

 

[pilediver]

I've been enjoying tri tip for years, smoked till 120F and let rest before slicing, delicious. Good choice!

 

[Dusty Stevens]

I like this shit.

 

[Kracken McGraw]

https://www.sucklebusters.com/bbq-rubs-seasonings/hog-waller-pork-rub/
Here’s the pork rub that doesn’t need any sauces added.

 

[Kracken McGraw]

View attachment 1330319
I like this shit.

The Aw Sh:t one has me worried!

 

[6BRAckley]

Glad you are putting the Santa Maria seasoning to good use Alex.

I’m getting ready to put these 3 racks of ribs on the smoker. Using Yardbird Rub on these

 

[Alex Wheeler]

The question is, how long will you smoke before you wrap them (if you do) and what temp will you pull them? And what temp is the smoker?

 

[rijndael]

I've really simplified things. For big cuts of beef, low and slow, like Brisket or Beef Short Rib Plates, I use 16 mesh black pepper and Lawry's Seasoned Salt.

I butcher paper wrap when the bark is set or after the stall - depending on time. I unwrap after 195F to help firm up the bark and make it easier to probe. When it comes off, and cools down to 180F or so, I vacuum seal it and toss it in the cooler. If I need to hold longer than the cooler allows (> 5 hours), I'll sous vide it when it reaches 150F.

I did some pork ribs yesterday. This is how they usually look:

 

[rijndael]

For Thanksgiving, I skipped the turkey and did a brisket. My wife likes homemade cranberries, but I'm a canned guy ...



I love doing pork shoulders too.

 

[Alex Wheeler]

Pork shoulders are great. Hard to screw one up really. Thats going to be lunch at Deep Creek for our next match. I just need to remember to cook them.

 

[rijndael]

Hard to screw up, for sure.

Learning to ignore my thermometer and go off 'probe tender' was my lightbulb moment. I'm a technical guy in my day job and relied on temp too much. It was more quantifiable than 'feel'. BBQ is feel thing.

 

[tac284]

Tri-tip roast done on the GMG grill



I use Black rifle coffee (freedom fuel)

 

[Alex Wheeler]

Hard to screw up, for sure.

Learning to ignore my thermometer and go off 'probe tender' was my lightbulb moment. I'm a technical guy in my day job and relied on temp too much. It was more quantifiable than 'feel'. BBQ is feel thing.

I agree, that and good meat. I was never super happy with my briskets until I bought a better piece of meat. Night and day.

 

[mikeinct]

 

[5698k]

I have a Tri tip in the sous vide bath right now..pics to come later!

 

[Gargoyle]

I prefer sushi...

 

[CharlieNC]

I thought you said BBQ! Here in NC and most of the south east that means smoked pulled pork with a sauce appropriate to the regional claim to fame. Everything else is grilling or smoking.

 

[Alex Wheeler]

Its all good! Im no word smith

 

[Creedmoor02]

I agree, that and good meat. I was never super happy with my briskets until I bought a better piece of meat. Night and day.

We raise and butcher our own beef (pure up black angus), so good meat isn’t a problem.