BBQ

[MGMIAM]

Smoked hard boiled eggs
boil and peel
soak in brine made of 1/4 cup brown sugar, 1/4 cup salt and 4 cups water, soak for 2-8 hours
cold smoke for 2-4 hours, turn every hour
you can add any spice etc you want for your personal preference

 

[Dusty Stevens]

We got smoked bologna sammiches around here too. One of the best things goin

 

[Alex Wheeler]

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

Have you considered shooting 1k BR at deep creek?

 

[1813benny]

Going to start prepping the brisket in an hour or so. Simple Texas style using salt and pepper rub low n slow at 225F. Out of oak so will go with either mesquite or hickory.

 

[MGMIAM]

My son and I cold smoked a pizza last night before we put in oven .. OMG so good

 

[1813benny]

Pig shots from a few weeks ago….

 

[ncageneral]

Deer back strap whole, wrap it in bacon, inject it with Creole butter, sprinkle liberally with Tony's, Brinkman electric smoker, use pecan or apple. for 2-21/2 hrs or 140°, give it a few mins to rest , slice and eat , its like little baby prime rib. There's never any leftovers.

 

[Fuj]

Brisket time honored. Minimum 20 lbs. Don't trim the fat.
Salt and pepper rub. Reverse flow smoker at 300 degrees
with black cherry in the fire box. 14 hour cook or until 195.
It may stall at 185 but leave it be. It has to push past that.
At 195 it's gets butcher wrapped and back in for 2 hours.
I forgot to mention placing the meat in fat side up. Let that
artery clogging goodness baste as it cooks.....The first slice
should fall apart with a flick of the wrist. Don't forget the
roast corn, baked beans, tater salad, and of course your
favorite hop flavored cold ones.

I know some like their seasonings, but we cook with only salt
and pepper with beef.

 

[urbanrifleman]

Now we are talking about a subject that I want to talk about!!

 

[AckleymanII]

We got smoked bologna sammiches around here too. One of the best things goin

Along with Good Duke's Mayonnaise! A touch of Cheeze Whiz is a nice touch!

 

[AndyA]

 

[Fast14riot]

With ribs, you need to get St. Louis spare ribs. Take that whole 3-2-1 crap and toss it like a piece of bad brass. Dry or suaced, i believe in wrapping them. Competition ribs are NOT fall off the bone. That's overcooked. They should have a good bite to them, but pull from the bone cleanly. I will do my wrap with brown sugar, margarine and hot honey when the meat has just started to pull away, maybe 1/8" at 225°-250° over fruit wood. During the wrap ill switch to whatever decent wood I have like almond or possibly oak because its wrapped and not getting the flavor of the smoke anyway.

Cook wrapped at 250-275 for maybe 30 minutes or until meat has pulled back 1/4" or so. If serving dry, throw them in a cooler wrapped in a towel for an hour before serving. If saucing, get em wet and throw them back on for 15-20 minutes to set. Rest and enjoy!

 

[rijndael]

With ribs, you need to get St. Louis spare ribs. Take that whole 3-2-1 crap and toss it like a piece of bad brass.

100%

I will donmy wrap with brown sugar, margarine and hot honey when the meat has just started to pull away, maybe 1/8" at 225°-250° over fruit wood.

Same here. I use Mike’s Honey Hot or regular honey with some chili powder. And usually butter squares.

I could have almost written your post.

 

[Creedmoor02]

Have you considered shooting 1k BR at deep creek?

I’ve never shot competitively, I would like to, but I’ve got a lot of other things going including preparing for college.

 

[Jtate]

Watch Aaron Franklin's videos he is to BBQ what Alex Wheeler is to 1k BR.

 

[Creedmoor02]

Deer back strap whole, wrap it in bacon, inject it with Creole butter, sprinkle liberally with Tony's, Brinkman electric smoker, use pecan or apple. for 2-21/2 hrs or 140°, give it a few mins to rest , slice and eat , its like little baby prime rib. There's never any leftovers.

Our recipe is almost the same for backstraps, it’s really good.

 

[BrettNC]

Some Boston butts and chicken halves I did last weekend. Smoked over hickory and oak coals.

 

[ebb]

Alex, didn't you used to live down here in the swamp? Have you been gone so long that all thoughts of Everglades seasoning have slopped your mind?

 

[old_heli_logger]

I cheat. I put my ribs in a crock pot with a jug of spicy Sweet Baby Ray's and enough water cover...when the meat loosens off the bone, I remove them and finish on the grill with one third sriracha sauce and two thirds Sweet Baby Ray's

 

[ebb]

My daughter took me to Okeechobee Shooting sports for my birthday, and we stopped in Okeechobee at Lightsey's and had Catfish fillets and corn fritters. I didn't even think of BBQ for a week.