Author Topic: Tis the season, BBQ anyone?  (Read 98062 times)

0 Members and 1 Guest are viewing this topic.

Shamb

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Tis the season, BBQ anyone?
« on: Mar 27, 2010, 09:43:18 AM »
So I've been getting really involved in BBQ (not grilling)

My wife bought me the Char Griller Duo w/ the smoker box for my b-day and so far i'm loving it.
I've done a ton of baby backs, st.louis style ribs and a few pork shoulders. I'd like to do a brisket next but just haven't found a good quality brisket yet.

So I was hoping to use this thread to share rub's, sauces and BBQ techniques.
Wasn't sure how many others on here actually BBQ, I know that Cheesemaker does, anyone else?

So to get this kicked off here's a sample of what i've tried thus far with great success.

Rib rub:
I've got two variation's of rub (i'm still working on this one)

3/4 cup firmly packed dark brown sugar
1/2 cup  smoked paprika
1/4 cup  salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary leaves, ground to a powder

This is what i've been using as a base and experimenting with...

The other is kind of a rub/paste that I use on my pork shoulder

 4 tablespoons salt
 1 tablespoon freshly ground black pepper
 1 1/2 cups light brown sugar
 1/4 cup paprika
 2 to 3 sprigs thyme, leaves only
 4 cloves garlic
 1/4 cup red wine vinegar
 Scant 1 tablespoon cayenne pepper
 3 tablespoons extra-virgin olive oil

Toss all these ingredients into a food processor and pulse into a rub/paste consistency

Sauce:
This is by far one of the best sauces i've came up with and enjoy putting it on everything!

2 1/4 cups Ketchup
2 1/4 cups water
1 cup apple cider vinegar
3 tablespoons firmly packed dark brown sugar
1 tablespoon fresh lemon juice
1 tablespoon chili powder
2 teaspoons worcestershire sauce
1 1/4 teaspoon dry mustard
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1/2 teaspoon liquid smoke
2 dash's hot pepper sauce  (I like Tapatio)

This makes about 4 cups (or two big squeeze bottles)


I can't find my camera or i'd show you the hardware, here's a pic I found on the internet that's basically the exact same thing I have








R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #1 on: Mar 27, 2010, 09:54:46 AM »
As for cooking technique, i'm still in the "feeling out" stage but have still cooked some great BBQ on it..

For rib's I get the temp up to around 275-290* with all the coals on one side of the grill (for me this is furthest away from the smoker because I like to place the meet near the opening of the smoker box)   Then I load the smoker up with about 20 coals and 4-6 chunks of mesquite wood soaked for a day or so...

The rib's get cooked on the grill indirect heat for an hour then wrapped up in tin-foil, basted with my BBQ sauce for another 2 hours @ 250*

The one thing i'll tell you about my rib's are that they come out fall off the bone! Competition BBQ likes to see a little bit more consistency or "meat left on the bone" when you bit into it.... but I don't cook competition I cook what tastes good!

Now for the pork shoulder I use a 5lb pork shoulder. I use the rub/paste above and rub it in GOOD, wrap it up and let it set in the fridge for atleast 24 hours.

Once it's time to cook I get the temp on the BBQ up to 250* w/ indirect heat and the smoker box setup the same as the rib's.

Pork Shoulder goes on for 1 1/2 hr's then I cover it with tin foil (or a cheap throw away baking sheet) and drop 2 cups of orange juice on top of it. to keep it moist and allow the juice to soak into the meat.  It'll cook for another 4 1/2 to 3 1/2 hours at 250*   .... Pulled pork sammies anyone?  ;)

Enjoy!
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Cheesemaker

  • Rock Ninja
  • Offline Gold Turtle Award
  • *
  • Turtle Points: 1413
  • Male Posts: 4,446
  • Member since Sep '04
  • Dean Tyler, you were an inspiration to all!!
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #2 on: Mar 27, 2010, 10:21:41 AM »
What do you mean its BBQ season.  It's BBQ season year round.   :rofl2:
Just did 16#'s of pork shoulder.  It was last minute so I didn't get to let the meat sit over night in the rub like I would have liked, but anything slow smoked is better than in the oven, or crock pot.



and of course my thanksgiving bird.


Shamb the only thing I use my propane grill for is starting the coals in my chimney over the side burner!!  :yupyup:  I really think you would have liked the Char Griller Pro like mine better.  That and it has cast iron grill.  Not the ceramic coated grills yours has.  I'll get some pics up on how to mod the side smoker box.  That was the first thing I did.  Get some expanded metal and cut it and bend it up, and use some stainless bolts, and attach it where the grill lips bolt to, in the smoker.  That gets the coals up higher off the bottom, so you get better air flow to the coals.  And you can pull the drawer out and dump the excess ash without taking the coals with it.  Another mod that I did, you can see in the pic, is get some aluminum flashing, and roll it up and shove it in the chimney.  This gets helps fill the top half with smoke and heat better.  Mine actually extends almost to the grill.  I immediately noticed better results in grilling/smoking.  But is does take away from some of your grilling area. 

Another little trick I do is, I use a pan under the meat.  I usually fill it with some sort of liquid.  Beer, water or whatever tickles your fancy.  This also helps with regulating the temp in the cooker.  And helps keep the meat moist.  I don't like to place my meat near the opening from the smoker, cause it gives off too much heat right there.  I move the meat more towards the chimney.  Remember you want low and slow.

Most of my recipes have been pulled off the net, and I haven't really had time to experiment.
Miss ya Dean (4THEWKN) & Kyle (KYOTA)!!

4THEWKN~9/17/2006  If it wasn't for you, I'd be driving something other than a Toyota!

My build up ~ project Kilchis! http://board.marlincrawler.com/index.php?topic=32961.0
Zak's truck build ~ http://board.marlincrawler.com/index.php?topic=64319.0;topicseen

P-DiseToy24

  • Offline 4WD Legend
  • *****
  • Turtle Points: -230
  • Male Posts: 868
  • Member since Aug '09
  • DDNB!
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #3 on: Mar 27, 2010, 10:51:28 AM »
Wow im hungery im bbq'n breakfast lunch and dinner all weekend...

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #4 on: Mar 27, 2010, 12:13:27 PM »
Quote
What do you mean its BBQ season.  It's BBQ season year round.

So true for us that are hardcore!

Quote
Shamb the only thing I use my propane grill for is starting the coals in my chimney over the side burner!!  Yup yup  I really think you would have liked the Char Griller Pro like mine better.  That and it has cast iron grill.  Not the ceramic coated grills yours has.

The only reason I got the DUO is for those nights that my wife says "hey lets have steak" last minute and I've had a long hard day at work. There's no comparison in taste when it comes to coals and propane obviously but it is much quicker.
I've only used the propane twice, other then that I love the side burner for getting my coals started.. SOOO much easier!

I was honestly disappointed when I saw the grill's were ceramic instead of cast iron. The grills in the smoker are cast iron but I only use it for smoking, nothing more.

I've thought about putting some kind of liquid under the grill to keep it moist but have found that if you just use a squirt bottle with some apple juice about every 20-30 minutes it works fine for keeping them hydrated.

When my wife gets home i'll take a few snap shots of my rib's i've got marinating right now and a shot of the Char Griller.

For the money, I'm definently pleased with it overall.

R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

82juguete

  • Offline Crawler Guru
  • ****
  • Turtle Points: 5
  • Posts: 673
  • Member since Jan '07
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #5 on: Mar 27, 2010, 01:02:59 PM »
I've heard good things about using an applejuice/jack daniels mix for hydrating.... haven't tried it personally yet.

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #6 on: Mar 27, 2010, 01:48:44 PM »
I've heard good things about using an applejuice/jack daniels mix for hydrating.... haven't tried it personally yet.

Yea it works, i'm not a big jack daniels fan myself, I prefer SoCo but that's just me.

R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #7 on: Mar 27, 2010, 04:49:53 PM »
just put 'em on.

The one to the left is a pre packaged deal for the local super market and the one to the right is from a local butcher shop I just picked up. You can tell the difference in the quality just by the looks.  They'll both be good though   :beerchug:

R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #8 on: Mar 27, 2010, 05:24:31 PM »
found this website, has a ton of rub's! 

http://www.cdkitchen.com/recipes/cat/1692/

Also AmazingBBQ and the BBQBible forum is a good resource for learning.

R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Sway

  • Offline Rock Crawl'n
  • **
  • Turtle Points: 0
  • Male Posts: 23
  • Member since Nov '09
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #9 on: Mar 27, 2010, 05:53:35 PM »
If you have a dehydrator, dehydrate some peaches (slice thin with a mandolin) then grind them up (I use a coffee grinder) and use that as a rub. I like to add alittle cayenne pepper for some heat.
Not sick, but not well.

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #10 on: Mar 27, 2010, 06:03:04 PM »
Sounds good, I know alot of people like to use Peach wood for smoking.

What kind of woods have you guys used?  what seems to work best and what do you like best?

I'm still working on the first bag I got which was a spur of the moment buy. It's a bag of Frontier mesquite wood chunks. They've got good flavor but you gotta use half a bag it seems like to get a good amount of smoke flavor on the meat.

I havn't even begun to research wood yet.... 
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

abnormaltoy

  • Offline Crawler Guru
  • ****
  • Turtle Points: 714
  • Male Posts: 640
  • Member since Jul '03
  • I'll do the thinnin' around here Baba Looey!
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #11 on: Mar 27, 2010, 08:03:39 PM »
This post really frosts me!!! I'm fixin' to eat a microwaved burrito and y'all are posting some killer pics. Thanks! :tantrum:
The things that come to those who wait, may be the things left by those who got there first.

I contend that for a nation to try to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle.
-- Winston Churchill

Censorship, that most subtle tool of oppression, the tool of the fearful and small minded. 8/15/2008

"It is interesting that we are asked to NOT judge all Muslims by the actions of a few lunatics. Too bad gun owners can't get same judgment."
Travis Tritt (I know!)

kneedownnate

  • Offline Gold Turtle Award
  • *
  • Turtle Points: 1006
  • Male Posts: 9,746
  • Member since Oct '04
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #12 on: Mar 27, 2010, 08:35:36 PM »
I know!  I really want a smoker and should build one, but I know about the time I do that I'll end up having to look for a new place again.  Propane works for me though, don't have a lot of patience and I usually just buy some meat on a whim on the way home.  Reminds me, I really need to fill the propane tanks!
RIP KYOTA

You can go through life being scared of the possible, or you can have a little fun and tease the inevitable.

Give a man venison, he'll eat for a day. Teach a man to hunt Blacktail, he'll be frustrated for life!

Cheesemaker

  • Rock Ninja
  • Offline Gold Turtle Award
  • *
  • Turtle Points: 1413
  • Male Posts: 4,446
  • Member since Sep '04
  • Dean Tyler, you were an inspiration to all!!
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #13 on: Mar 27, 2010, 09:12:47 PM »
For wood I use mostly Alder.  Then I use maple, apple, and some cherry.  I don't like mesquite, cause it burns really hot.  Generally I'll just use Kingsford briquettes, cause they are cheap at Home Depot.  I usually fill a shopping cart or half a flat cart at any given time. 

Nate you can still have good results on a short notice.  I've had discussions about propane vs. briquettes.  I usually, go out and get the coals going and then do all my prep work, and then go out and the coals are just about ready.  The issues I've had with propane is hot spots, flare ups, and can't get the temp down low enough.  I love grilling steak when the coals are on the last 40% of usability.  Especially with a tougher cut of meat.   

Here's my mods I did to my Char Griller Pro,

The expanded steel I used for the smoker


And I still can use the grates, which I keep a container to put the meat into, and still keep it warm


And the smoke stack mod, just cheap aluminum flashing from the local hardware store


I go to http://www.thesmokering.com/forum/index.php for ideas.  It seems to be the best BBQ forum that isn't commercial.  I've checked a few others, and they all seem to be selling something.  And for recipes, I'll google something, and find something that will sound good and try it. 

Miss ya Dean (4THEWKN) & Kyle (KYOTA)!!

4THEWKN~9/17/2006  If it wasn't for you, I'd be driving something other than a Toyota!

My build up ~ project Kilchis! http://board.marlincrawler.com/index.php?topic=32961.0
Zak's truck build ~ http://board.marlincrawler.com/index.php?topic=64319.0;topicseen

82juguete

  • Offline Crawler Guru
  • ****
  • Turtle Points: 5
  • Posts: 673
  • Member since Jan '07
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #14 on: Mar 27, 2010, 10:17:43 PM »
i seem to remember most of the true bbq ive had around here using apple wood and grape stumps, both really good flavor.... just something to consider.  Also, my dad has cooked fish on a cedar plank a couple of times, and it def. introduced a noticeable smokey flavor, not sure how actual cedar chips would bbq tho.  Man i wish i could justify having a nice smoker at my apartment.  Honestly ive only ever used a 50gal drum setup just vertical with a grate suspended, kind of crude but does an awesome job.

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #15 on: Mar 28, 2010, 09:42:15 PM »
Rib's turned out great, I've got some left overs in the fridge i'll have to take a few snap shots. The smaller rack I put a Famous Daves dry rub on that's been sitting in my cabinet for some time along with my BBQ at about hour and 40 min's.  They turned out good but nothing spectacular. The better cut of rib's I used a home made memphis dry rub and at an hour and 40 min's I flipped them over with a brown sugar and honey glaze... all I can say is W O W!!  best rib's i've cooked to date bar none.  I also had the smoker going for a good 30-40 min's.. so suprisingly the brown sugar/honey combo was not over powering at all. It gave it a hint of sweetness with that mesquit smoke ring.. smoothered in my BBQ sauce.. it was incredible.

Funny side note, today we went to the local "Home and Garden Show" at the fairgrounds and there's a BBQ set there with these 4 huge grills on a big flat bed. I've seen the company around at all the local events selling BBQ for an outrageous price of course... .so today I broke down and decided to try their pulled pork and tri tip...   the pulled pork was very tender but was beat to a pulp (which I personally can't stand) and it literally had no flavor at all...  The tri tip tasted like it was saturated in some kind of soy sauce/ red pepper blend... which was odd but atleast had some sort of flavor.. I couldn't help but laugh to myself and think (wow... they make a good living off of this?!)   makes me want to open my own BBQ business.
There was also alot of small companies selling their sauces... maybe i'm just so used to my own sauces that I'm biased but I didn't care for any of them. Many where WAY too sweet or just overkill...

Anyways.... Cheesemaker I like the mods! i've heard of using the steel in the smoker to raise it but just havn't had to chance to give it a try yet.
What does the flashing on the inside of the smoke stack do?


Next weekend i'll post pic's of the tri tip i'm gonna smoke.  Havn't done a tri tip yet.. i'd assume it's similar to doing any cut of meat that size.  slow and low for 4-6 hr's...
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Toymin8r

  • Offline 4WD Legend
  • *****
  • Turtle Points: 50
  • Male Posts: 931
  • Member since Dec '07
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #16 on: Mar 29, 2010, 01:44:51 AM »
4 Racks of ribs and 1 Boston Butt (shoulder)

YOU ONLY NEED TWO TOOLS IN LIFE - WD-40 AND DUCT TAPE. IF IT DOESN'T MOVE
AND SHOULD, USE THE WD-40. IF IT SHOULDN'T MOVE AND DOES, USE THE DUCT TAPE.

IF YOU CAN'T FIX IT WITH A HAMMER, YOU HAVE AN ELECTRICAL PROBLEM.


Quote
BeccaLoo24 i can toss grown men.... so dont doubt me

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #17 on: Mar 29, 2010, 08:30:22 AM »
what do you got on those Toymin8r?
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Cheesemaker

  • Rock Ninja
  • Offline Gold Turtle Award
  • *
  • Turtle Points: 1413
  • Male Posts: 4,446
  • Member since Sep '04
  • Dean Tyler, you were an inspiration to all!!
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #18 on: Mar 29, 2010, 11:16:20 AM »
Anyways.... Cheesemaker I like the mods! i've heard of using the steel in the smoker to raise it but just havn't had to chance to give it a try yet.
What does the flashing on the inside of the smoke stack do? 

It helps trap more of the heat and smoke in the cooking chamber, instead of having it just go straight up and out the chimney.
Miss ya Dean (4THEWKN) & Kyle (KYOTA)!!

4THEWKN~9/17/2006  If it wasn't for you, I'd be driving something other than a Toyota!

My build up ~ project Kilchis! http://board.marlincrawler.com/index.php?topic=32961.0
Zak's truck build ~ http://board.marlincrawler.com/index.php?topic=64319.0;topicseen

Toymin8r

  • Offline 4WD Legend
  • *****
  • Turtle Points: 50
  • Male Posts: 931
  • Member since Dec '07
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #19 on: Mar 29, 2010, 07:24:57 PM »
what do you got on those Toymin8r?

Rib rub - for 2 racks

8 tblsp brown sugar
3 tblsp kosher salt
1 tblsp chili powder
1/2 tsp black peper
1/2 tsp ceyenne peper
1/2 tsp jalapeno seasoning (hard to find sometimes - add more ceyenne if you can't find)
1/2 tsp Old Bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder
1/2 tsp dry mustard

The last hour I mopped them with a mixture of beer, apple cider vinegar, and molasses.

Pork Shoulder - marinated in same mixture as mop only added water.   Then rubbed with same rub.

I also use the water that I soaked the wood chips in to mix with apple cider to use as the steam in the smoker.  

4 hours for the ribs  8-10 for the shoulder.
YOU ONLY NEED TWO TOOLS IN LIFE - WD-40 AND DUCT TAPE. IF IT DOESN'T MOVE
AND SHOULD, USE THE WD-40. IF IT SHOULDN'T MOVE AND DOES, USE THE DUCT TAPE.

IF YOU CAN'T FIX IT WITH A HAMMER, YOU HAVE AN ELECTRICAL PROBLEM.


Quote
BeccaLoo24 i can toss grown men.... so dont doubt me

LD

  • Offline Rock Master
  • ***
  • Turtle Points: -2
  • Male Posts: 286
  • Member since Feb '10
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #20 on: Mar 29, 2010, 07:46:37 PM »
I smoke brisket all the time on my traeger bbq. Normally about 13 pounds and 10 when you get done trimming. I trim the fat cap on the one side to about 1/4 inch and on the other side cut all the fat off and cut out the fat out of the pockets. Takes awhile to trim but well worth it. Rub it down with some prime rib seasoning, garlic  salt, pepper, little season all and a littler brown sugar. Take about 8-10 hours. Spray with apple juice ever couple hours. You switch it from smoke to about 300 degrees and rap in foul and unwrap if you guys are interested i can post the whole cooking info.
The best place to find a helping hand is at the end of your arm.

joey0712

  • Offline The 1K Club
  • *
  • Turtle Points: 0
  • Male Posts: 1,459
  • Member since Apr '08
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #21 on: Mar 30, 2010, 04:41:58 PM »
Shamb i just put my ribs on using your rub and sause!!! Im pumped its looking so good all post pics.
91 Toyota High pinions f&r.

joey0712

  • Offline The 1K Club
  • *
  • Turtle Points: 0
  • Male Posts: 1,459
  • Member since Apr '08
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #22 on: Mar 30, 2010, 04:44:55 PM »
check them out! :cool:
91 Toyota High pinions f&r.

BLACKDOG

  • 3.0 Killer
  • Offline Gold Turtle Award
  • *
  • Turtle Points: 718
  • Male Posts: 7,648
  • Member since Aug '04
  • I used to fit
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #23 on: Mar 30, 2010, 07:04:15 PM »
Shamb, I'm needing to buy a grill, and I've actually been eyeballing the one you've got.  You happy with it?  Ups? Downs?

:usa: Its better to die on your feet than live on your knees :usa:

"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free. "

"I don't believe in a government that protects us from ourselves."
              -Ronald Reagan

Don't take life too seriously, it isn't permanent

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #24 on: Apr 01, 2010, 09:56:18 AM »
Shamb, I'm needing to buy a grill, and I've actually been eyeballing the one you've got.  You happy with it?  Ups? Downs?



I really enjoy it, it takes awhile to put together.. roughly 3 hrs and 6 beers  :cheers:

And it weights roughly 200 lbs so it isn't easy to move around.

It cooks great, holds heat really well and i love having the option of doing either charcoal or propane. The side burner is worth its weight it gold when it comes to getting your coals hot.  I'm gonna do a few mod's too it like cheesemaker has and I think i'm gonna cross brace the frame a bit more so it's more solid... i don't plan on moving it ever  :)

I'd definently recommend it.


joey where's the finished product???   how did it turn out for you?
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

joey0712

  • Offline The 1K Club
  • *
  • Turtle Points: 0
  • Male Posts: 1,459
  • Member since Apr '08
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #25 on: Apr 01, 2010, 12:44:48 PM »
sooo good sorry no finished pics. I ate them ha they were real good. How long do u normaly cook them for. i cooked them at about 225 250 for 2 hours.
91 Toyota High pinions f&r.

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #26 on: Apr 02, 2010, 02:10:00 PM »
i cook them directly on the grill for an hour and thirty minutes at 275-290*  then wrap them in tinfoil for another hour and thirty at 250*

typically a combined time of 3 to 3 1/2 hrs. it's hard to get them off the grill without falling apart.

i'm glad the rub/sauce worked out for you. i really enjoy using the sauce as a mop when grilling chicken, or a dipping sauce for fries, chicken, ribs, steak... whatever

we grills some porterhouses on the grill the other day w/ baked potatoes... they were great.

I did 3 porterhouses with three different seasonings.. then we cut them all up in 1/4" slices against the grain... mixed them up and had a little of each. 

i'm going to do a  pork shoulder next Saturday on the 10th for the UFC fight.. i'll try and actually get AFTER pictures as well...
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

BLACKDOG

  • 3.0 Killer
  • Offline Gold Turtle Award
  • *
  • Turtle Points: 718
  • Male Posts: 7,648
  • Member since Aug '04
  • I used to fit
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #27 on: Apr 02, 2010, 04:12:08 PM »
Thanks for the insight bud! :thumbs:  I may just have to knuckle under and buy one.
:usa: Its better to die on your feet than live on your knees :usa:

"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free. "

"I don't believe in a government that protects us from ourselves."
              -Ronald Reagan

Don't take life too seriously, it isn't permanent

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #28 on: Apr 03, 2010, 04:37:10 PM »
in-law's want to do a get together at the house tomorrow for easter, you know what that means    :eyebrow:


i've got two racks sitting in the fridge right now, one has my rub and the other has Toymin8r's rub.

gonna let them sit overnight and really soak in all the spices. gonna do another brown sugar/honey glaze on the rack that has my rub and i'm gonna do something else to the others.. havn't quite figured it out yet...

maybe a BBQ sauce or marinade of some sort... i'll post pic's tomorrow.

R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

Shamb [OP]

  • Raisin in the making..
  • Offline Silver Turtle Award
  • *
  • Turtle Points: 133
  • Male Posts: 3,413
  • Member since Oct '04
  • Proud Parent
    • View Profile
Re: Tis the season, BBQ anyone?
« Reply #29 on: Apr 03, 2010, 07:21:13 PM »
Thanks for the insight bud! :thumbs:  I may just have to knuckle under and buy one.

you won't regret it!

Another thing I realized today that I didn't care for was that the catch pan doesn't come out unless you want to unbolt it... it does have the small tray that slides out in the middle but if you want the actual catch pan itself out then you gotta unbolt it... not that big of a deal because I think it's just two bolts but still an inconvenience.

I bbq/grill on my nearly every single day and it has been great.
R.I.P to my Papa, I miss you pops......

Knowledge is power  www.pirate4x4.com/forum

New Buildup in process 85' 4runner "Bad Decisions"
http://board.marlincrawler.com/index.php?topic=52566.0

Check out my 1-ton build up thread
http://board.marlincrawler.com/index.php?topic=22600.0

 
 
 
 
 

Related Topics

156 Replies
25188 Views
Last post Jun 23, 2003, 07:51:54 AM
by wheeloverhondas
22 Replies
6094 Views
Last post Nov 17, 2003, 05:00:56 PM
by 79coyotefrg
3 Replies
1349 Views
Last post Sep 18, 2010, 07:35:02 PM
by kneedownnate
18 Replies
4626 Views
Last post Apr 23, 2011, 05:43:17 PM
by 46&2
9 Replies
192 Views
Last post Nov 13, 2019, 04:20:41 PM
by warrpath4x4