Topic: Tis the season, BBQ anyone?

[notyourmomslx450]

Oh, and take pics, too!

[Shamb [OP]]

I just put the rub on, not gonna cook it until around 4 ish.. so another 2 hrs.. give the rub a chance to get in there.

I cut open the skin on the back and made a little pocket so I could get some of the rub actually on the chicken itself.

Thanks for the beer/butter tip notyourmomslx450,  I was actually thinking about that... when we do turkey for thanksgiving I put butter inbetween the skin and turkey.. it makes a world of difference.

So I was brain storming on how I could incorporate butter on the chicken without it all just melting away and falling into the grill.

I'll do about 8 oz of beer and maybe half a stick of butter.

Pic's soon to come!

[Shamb [OP]]

30 min's in, about another hour to go... just basted 'em with some BBQ sauce, another 30 min and i'll do it again.

Looking good so far, I'm gonna do some smoked link's with them as well.

Hitting the chicken with alot of hickory smoke, trying to maintain 350*

[Shamb [OP]]

Ending up cooking it for about 1 hr and 45 min. Turned out great, taste was on point.. I'd actually like to let it go for maybe 2 hr's next time. The skin wasn't as crispy as I would have liked it but still very good. I also ended using Heineken instead of the Red Tail, only got a few left and i'd rather drink 'em        and I used 3 tablespoons of butter in the can. Basted it every 30 min's with my home made bbq sauce. One thing that I'd recommend to anyone cooking a beer can chicken like this... Since my heat is off to one side its better to spin the chicken so that both sides face the charcoal for 45 min's or so.. depending on how long you cook it. This allows for even cooking on both sides.

Pics



With can in place



Breast side



Back side




Enjoy!

[Shamb [OP]]

I just joined the CBBQA forum, looks like alot of good info. If you get the chance check it out. I just joined about 5 min's ago so not too familiar with it yet.

[Toymin8r]

Someone emailed me this pic of some "grilled turtles"   Its ground beef made into a patty areound some hot dogs with a bacon weave.  

[notyourmomslx450]

Check out this awesome use of bacon from a guy on TexasBBQrub's forum:

I used the following recipe that I stole from Eli Cooks

1 9″ pie crust
3 strips bacon, chopped and fried crispy
6-7 medium to large tart apples, peeled, cored and sliced (I used a combination of Cortlands and Ida Reds)
1/4 cup dark brown sugar
1/2 tsp nutmeg
1/4 tsp cloves
2 Tbsp plus 1 tsp cornstarch
1 Tbsp Scotch (I used Johnny Black. You want something noticeably smoky.)
1/2 cup real maple syrup
6-7 slices bacon, halved lengthwise

Preheat the oven to 350 F. Spread the pie crust in a 9″ pie pan and leave the overhanging edges. Sprinkle the bacon crumbles over the crust.

Mix together the apple slices, brown sugar, nutmeg, cloves, cornstarch and scotch. Spread over the bacon in the pie crust. Pour the maple syrup evenly over the apples.

Arrange the strips of bacon over the top of the pie crust in a lattice, then fold the edges of the pie crust over the bacon and crimp.

Here are the action shots






Cooked on the WSM at 350




Final Product






You can probably tell what I did with my day off yesterday!  Give it a try.  It was good.

[notyourmomslx450]

And another.  Blueberry "pie" with bacon:

While I was at it, I made a blueberry pie thing in my Pie Iron.  I used the leftover dough, some blueberry pie filling (canned), and the rest of the bacon.









Cooked over the remaining coals from the pie cook.






The final product

[P-DiseToy24]

Bacon in blue berry pie.. thats odd gunna have to try it out

[Shamb [OP]]

yea i dunno... bacon pie sounds kinda weird but it's one of those things that i'd probably really like.

i wanna bbq something this weekend.. just dunno what yet...

[Shamb [OP]]

just got my catalog from BBQ pits by Klose       

[Shamb [OP]]

doing up some baby backs today, i'll post pic's and specifics later.

[Shamb [OP]]

Rib's were great, to soft for comp (which is what i'm working on)  but back yard BBQ they were GOOOOOD!


I did a memphis style dry rub with paprika, salt, pepper, onion powder and I added a few other things like garlic powder, cayenne, dry mustard, garlic salt and basted them with my Dr.Pepper based BBQ sauce.

Cook time,

1 hr directly on the grill, indirect heat @ 250*
1.5 hr wrapped in foil, indirect heat @ 250*
30 min out of foil basting every 10-15 min's @ 225*










Enjoy!

[Shamb [OP]]

Been doing alot of chatting on the CBBQA forum and actually talking to Harry Soo from "Slap Yo Daddy" BBQ.. If any of you watched BBQ Pitmasters on tv then you'd know who i'm talking about. The guy has TON'S of BBQ info! 

From what i've gathered most do it the same as far as rib's go

3hr directly on the grill at anywere from 200* to 250*

then 1hr to 1.5 hr wrapped in foil @ 200* to 250*

then another 1 hr unwrapped bone side down for basting.

I'm gonna go for it this weekend, I will post my results as usual!

[Toymin8r]

I went el cheapo for dinner tonight.   I got the whole package of thighs for 3 bucks and the corn was 2 for a dollar.   Thighs are the most moist part of the chicken and I love taking out the bone and putting the leftovers on a bun for sammichs the whole week.   

[46&2]

Been doing alot of chatting on the CBBQA forum and actually talking to Harry Soo from "Slap Yo Daddy" BBQ.. If any of you watched BBQ Pitmasters on tv then you'd know who i'm talking about. The guy has TON'S of BBQ info! 

From what i've gathered most do it the same as far as rib's go

3hr directly on the grill at anywere from 200* to 250*

then 1hr to 1.5 hr wrapped in foil @ 200* to 250*

then another 1 hr unwrapped bone side down for basting.

I'm gonna go for it this weekend, I will post my results as usual!

Good information, thanks for sharing that Shamb. I have actually never grilled ribs before. I was hoping to figure out the best temps/method to do it at and thought to check here before googling... thanks man!

That looks like some good grubbing toymin8r!

[kneedownnate]

Thighs are the most moist part of the chicken and I love taking out the bone and putting the leftovers on a bun for sammichs the whole week.   

  thighs are my favorite part of the chicken to eat!  Sure, there's a little fat to contend with, but they're just so damn juicy and tasty!  Only reason I've been cooking chicken breasts recently is cause wally world had them in a bulk pack for cheap and I couldn't find thighs for anywhere near as cheap.

[*FFC*]

Going to smoke a ham this weekend for the holiday... Any recommendations for what to go with it that won't mean heating up the house with the oven/stove??

[Shamb [OP]]

If I was doing a smoked ham i'd treat it like a pork shoulder.

250* for 5-6 hr's with lots of smoke.. maybe a honey/brown sugar rub the last hour.

[*FFC*]

If I was doing a smoked ham i'd treat it like a pork shoulder.

250* for 5-6 hr's with lots of smoke.. maybe a honey/brown sugar rub the last hour.

Thanks!!! I have only smoked a turkey before so the whole smoking thing is new to me. I wanna do a spiral - usually spirals are pre-cooked (aren't they?). So I'm guessing that would mean don't smoke it as long??

[Shamb [OP]]

yea if it's pre cooked all you need to do is basically warm it up.

are you buying one of the premarinated one's that's just ready to go? 

[*FFC*]

yea if it's pre cooked all you need to do is basically warm it up.

are you buying one of the premarinated one's that's just ready to go? 

I have no idea yet  I will post up whatever we end up with 

[I.D.G.A.F]

Hey Shamb how do you like that gas/charcoal/smoker grille, I really want one!

[notyourmomslx450]

If you're doing a ham, do like Shamb said and treat it like a shoulder, but pull it at 170, rather than taking it up to 200.  You don't want a ham to fall completely apart.

I always do this w/ my hams:
1.  Smear Gulden's spicy brown mustard on it
2.  Add garlic powder, onion powder, and some seasoned salt.
3.  Generous coating of brown sugar
4.  Place in a roaster pan
5.  Pour 2 cans of Dr. Pepper into the pan
6.  Cook on pit running around 250-275
7.  As Dr. Pepper reduces, use it to baste the ham
8.  Pull the ham off the smoker at 170, cover w/ foil and put in a warm oven until ready to serve
9.  Once the ham is done, reduce Dr. Pepper to a nice sauce w/ a *little* apple cider vinegar, some garlic, some brown sugar, and some more spicy mustard.

[Shamb [OP]]

Hey Shamb how do you like that gas/charcoal/smoker grille, I really want one!

It's convenient having gas when you want to do something quick and I love the side burner for getting the coals started. I use the charcoal way more then the gas but it's definently nice to have.

I wish the charcoal side was bigger but other then that for backyard use it's perfect.

[I.D.G.A.F]

sweet, I think I'm going to get one this summer.

[Shamb [OP]]

bought some spares today, gonna do 'em up tomorrow with some chicken.

got my Rub Co spice on the way, cant wait to try it out!  i'll post up results and pictures as always.


tomorrow i will try to mimic a competition style rib.

3hr on w/ smoke @ 225*
1.5 hr wrapped @ 225*
1 hr unwrapped for basting @ 225*

hoping I don't over cook 'em but i'm sure they'll turn out good either way

[*FFC*]

I have no idea yet  I will post up whatever we end up with 

Ended up with chicken Apparently ham is out of season 

[Shamb [OP]]

i'm cooking 2 racks of spares that I trimmed, all the left over rib tips and about 9 pieces of chicken. smoking some bacon wrapped jalapeno poppers. doing some home made pork n beans and sweet rolls to go with.

I'm an hour in on the rib's, not gonna cook everything else until the end.

gonna through the jalapeno's in for about 2 hr's.

pic's to come!

[BLACKDOG]

No pictures, but I actually picked up the grill like shambs.  Had it for about 2 months now, and I don't think I could have bought one better.  I did get the smoker box as well, but I haven't put it on yet.  Kept it off for a camping trip, and after using it, I don't want to put it on!  The smoker box is a great grill for camping, we did 3 tri tips on it, and they turned out great. 

I've got a few recipes I've put together, try them as you will.  I'm not a precise mixer by any means, I kinda do things by look and feel. 

Tri tip marinade:
(marinaded in gallon bags)
whiskey (about an inch in the bottom)
worchestershire sauce (about 2-3 tablespoons)
BBQ sauce (1/3 cup or so)
a teaspoon or so of montreal steak seasoning

Cooking:
I put the tritip on top of a 3-4 balls on aluminum foil, in an aluminum roasting pan. pour the remaining marinade into the pan, close the lid, and let it go for about 45 min @ 300-400*F


I just BBQ'd a corned beef that I had in my freezer, and that turned out awesome as well.  Cooked with the same method as above. 
No marinade, just poured some whisky and water into the pan, and dumped in the spices that came with the corned beef.  Came out awesome, had a guy that didn't like corned beef tried some, and liked it, and another who said it was the best he'd ever had. 

Pics next time.