Topic: Tis the season, BBQ anyone?

[notyourmomslx450]

Found it!

1 Cucumber, thinly sliced
1 tsp kosher salt
1 TBSP rice vinegar
1 tsp sesame oil
2 tsp toasted sesame seeds


First, toss thinly sliced cucumber with kosher salt, and let sit for 15 minutes.  Then drain, firmly squeeze, dry, and place cucumbers in a bowl.  Drizzle with rice vinegar and sesame oil, add sesame seeds and toss.  Serve cold.

[Shamb [OP]]

awesome! 

The only difference is I couldn't find dark seasame oil.. not sure how much that'll throw off the flavor but i'm sure it'll be fine,

I wrapped the rib's about 45 min's ago so they've got another 45 min's to go then i'll start basting.

Do you typically use all the glaze on the rib's or do you have leftover?

[Shamb [OP]]

almost done!  just opened 'em up and dropped some glaze on 'em.. gonna hit 'em with glaze every 15-20 min's

we did some home made cole slaw as well and a buddies bringing over some tater's/garlic bread.   

[notyourmomslx450]

too late now, but it depends on how much glaze I make.  Sometimes I'll make a triple batch so I'll have more for later.

[Shamb [OP]]

Ended up using almost all of it, they tasted amazing. I'm gonna plan on adding a little more heat next time and maybe a little more maple syrup. I thought it would be easier to add sweet w/ syrup as apposed to brown sugar because the brown sugar tends to burn after so much cook time.

Here's few pic's,

[notyourmomslx450]

Hell yeah, looks great!  Glad you liked it and that I was able to share some BBQ w/ someone several states away.

[Shamb [OP]]

I think i'm gonna either do a tri tip tomorrow... or maybe a pork butt...

[Shamb [OP]]

got a 7lb pork butt yesterday, gonna do some pulled pork sammies on potato bun's w/ home made cole slaw. Some potato salad, spinach dip and jalapeno poppers.

I'll post pic's later when I get started. Not sure if I have enough wood to get alot smoke time but it'll still be good.

[Shamb [OP]]

so the wifes car broke down around the midway point of cooking. everything turned out great still but i had to go get the car so i only took a few pictures.. no finished pic's.. i'll get 'em up tonight when i get off work.

[Toymin8r]

I smoked a chunk of country rib tonight.   What can I say I'm a cheapass.    I put in on the grill at 275 for an hour and wrapped in in foil for another hour at 300.  It turned out great and it fed 4 adults with leftovers.  Not quite falling apart but close.  Not bad for a $4.28 piece of meat.    

[Shamb [OP]]

anyone watch the new season of BBQ Pitmasters?

they completely ruined the show...  unfortunately it's the only BBQ show on.. so I'm forced to watch it....

which is odd... because I absolutely hate it...

[Cheesemaker]

anyone watch the new season of BBQ Pitmasters?

they completely ruined the show...  unfortunately it's the only BBQ show on.. so I'm forced to watch it....

which is odd... because I absolutely hate it...

Myron is the biggest !!  He needs to be   

[notyourmomslx450]

I watched it, and agree that it has been ruined.  I liked it when they were following the comp circuit.  Guess the producers thought it needed to be more like Hell's Kitchen or Chopped or Top Chef.  It sucks that they have to make everything into an elimination based show nowadays.

[Shamb [OP]]

Yea they're just trying to appeal to the masses... which unfortunately isn't US....

Who the hell is this dude that host's the show?  I have never seen or heard of him...

Anyways, here's what we cooked last night. This was a last minute grill. I'd really like to smoke some chicken wings for a longer period of time.

Grilled chicken wings w/ home made rub/BBQ sauce. Grilled potato skins and home made onion rings.

[Cheesemaker]

Shamb have you tried some coffee in a rub?  I picked up some steak rub from Safeway, and it has some coffee in it, and its pretty good.  But you have to use it sparingly.  Too much will over power the meat. 

But I will try this recipe!!
http://the6-sranch.blogspot.com/2008/05/cowboy-coffee-steak-rub.html

[Shamb [OP]]

never used it in a rub but i have used brewed coffee in bbq sauces.

i'll have to check it out, it's good in bbq sauce!

[notyourmomslx450]

folks use it primarily to impart a smoky flavor to a non-smoked meat.  it's best to use a really fine grind, like espresso.  And yes, sparingly is the key.  I've tried it before, but don't care for it.  Plus, I do all my que'ing on wood coals and not gas, so I get all the smoky flavor I need.

[Shamb [OP]]

You know i've seen alot of these wood coals or smokin' coals and am interested in trying them.. instead of using coals and wood chunks.

[I.D.G.A.F]

Do you soak your wood chips or wrap them dry in tin foil and leave the ends of the tin foal open, the last one I've tried and it works pretty well.

[notyourmomslx450]

I use hickory logs most of the time.  I don't use chips or regular charcoal unless I'm using my little smoker, and I never wet them.  When you wet them, you get a much more "sooty" flavor in the smoke, rather than a nice clean smoky flavor.  I toss them in w/ the charcoal

[Shamb [OP]]

I use hickory logs most of the time.  I don't use chips or regular charcoal unless I'm using my little smoker, and I never wet them.  When you wet them, you get a much more "sooty" flavor in the smoke, rather than a nice clean smoky flavor.  I toss them in w/ the charcoal

Interesting you say that because I was thinking the same thing. If you let them soak for more than a day or so they get almost a moldy ting on them which I can't stand. How long does wood last?  how much do you go through when cooking for 5-6 hrs ?   I'm going to try not soaking them next time.. or maybe like a 1 hr soak and see if that makes a diff. Is it cheaper to go all wood?   or wood and charcoal?  I nearly go through a 20lb bag when I do a pork shoulder for 6-8 hrs.

[Cheesemaker]

Hey Shamb, I can do a turkey on less than a 20 # bag of briquettes.     When I do a shoulder or two, I'll use maybe half a bag.  It just all depends on the weather. 
And I just throw my wood on top of my coals. 

[notyourmomslx450]

I'll have to get some pics of our comp pit.  It ain't no joke.  30' gooseneck w/ fully enclosed air-conditioned kitchen and a house sized propane tank converted to a pit across the back.  when we do comps, over the course of a weekend we'll go through 4-5 20 lb bags of charcoal, and burn about a stick of wood an hour.  Of course, that's over a two day event, too.

When I'm cooking in the back yard using hickory logs, I'll get the pit to temp w/ charcoal (always plain kingsford w/ only plain kingsford charcoal lighter fluid), then keep temp up w/ about a stick an hour.  as long as you keep your coal bed hot, it will burn "cleaner" and give the meat a nice mellow smokiness.

[Toymin8r]

I did a beer up the butt Chicken using a Michelob Honey Lager, a slab of ribs and some corn on the cob that I soaked the whole husk in a brine of salt and sugar.  Turned out really good.  

[Shamb [OP]]

i'm going to experiment with a rack tomorrow since i've got the day off.

been working 60 hr's a week, i'm beat 

[Shamb [OP]]

today i'm going to rub the rib's down with mustard, I hear it helps the rub stick better and the mustard basically burns off..

using RubCo's competition style rub and gonna hit it with some serious BBQ sauce this time.

probably 4-5 hrs at around 225* with some kingsford mesquite charcoal.

[Shamb [OP]]

just wrapped the rib's, not liking the mesquite kingsford charcoal, by the time they get hot all the smoke is gone.

I've got a nice bed of coals going in the smoker box right now and I just add as I need so that get's a little smoke but not nearly as much as if I were to soak some wood chunks.

anyone know where I can find apple or peach wood chunks??  I can't seem to find anything but mesquite and hickory.

i'll post pic's when its all said and done 

[Cheesemaker]

For the wood chunks, what you need to do is find out if there is any farmer or somebody that has an orchard.  I've got a friend that trims up his apple tree periodically and I'll try to snag what I can.  But the only other way is to order it. 

[notyourmomslx450]

just because you don't see a bunch of smoke doesn't mean you aren't getting smoke in your meat.  It's just burning cleaner, and won't make your meat all sooty.  And don't use only charcoal, you still need to put some wood in there, unless you're using the real wood charcoal chunks.

[Toymin8r]

This is kind of changeing the subject a little but does anyone know of a good quality cutlery set?  I just want a couple of good chef's knives I don't care about steak knives.