Topic: Tis the season, BBQ anyone?

[joey0712]

I bbqed a turkey today.. It was really good i brined it over night and slowed cooked it for around 3 hours. I cook them on both sides untill brown then wrap them in foil for the rest of the time... SUPPER moist. The brine rips!!! Its the only way to do it! Ill post pics of the start and the FINISHED.

[Shamb [OP]]

rainning like a MOFO yesterday... the rib's turned out good but i got totally soaked... coals weren't lasting more then maybe 30 min's.. and there was a few times it got up to 290... but overall they turned out good.

I'd really like to do a turkey after seeing cheesemakers pictures... maybe when it gets sunny out i'll give it a try.

btw where can I find those digital thermo's you've got??

[Toymin8r]

btw where can I find those digital thermo's you've got??

Anywhere that sells high quality kitchen stuff should carry a digital kitchen thermometer.  Make sure it has a probe on a wire and an audible temp alarm.  A magnent on the back helps to because you can just stick it to the side of the stove or bbq handle. 

BTW, what was your opinion on my rub?   You may have dried them out a little at 290 degrees.

[Cheesemaker]

Thermometer wise, I use two.  I got the old standard meat thermometer, and two electronic ones. 
These http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=120845 

[P-DiseToy24]

Cooked um up saturday night... good .

This might be the marlin board but heres a Pirate salute.......

[Toymin8r]

Thermometer wise, I use two.  I got the old standard meat thermometer, and two electronic ones. 
These http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=120845 

Ha!  That's the same one I have.  I just didn't want to admit I shopped and Bed, Bath & Beyond.   

[notyourmomslx450]

I did some ribs last week.

[P-DiseToy24]

Wow im so hungry!

[Cheesemaker]

Ha!  That's the same one I have.  I just didn't want to admit I shopped and Bed, Bath & Beyond.   

I love that store.  Cause I love to cook, and they have a very nice selection of kitchen ware.  Problem is that I keep always looking for the Way Beyond!    

[Shamb [OP]]

BTW, what was your opinion on my rub?   You may have dried them out a little at 290 degrees

Turned out great toymin8r!   The Thyme was an interesting twist on the rub and gave it a distinct flavor but my father in-law really enjoyed them as well.
They didn't turn out dry because I was spraying them with an apple juice, soco blend but I could have let them got a little longer probably to get a little more tenderness out of the meat.

notyourmomslx450,

Care to share your recipe?  those look amazing!  

Here's what i'll be cooking tomorrow for UFC 112, i'll try hard to get a finished picture up!  I was so hungry the rib's barely made it off the BBQ before they were gone.

[notyourmomslx450]

Here ya go, I posted it on a BBQ forum I'm on.  For the rub, I just did mustard powder, my rib rub, along with some garlic and onion powder.  Smoked it with a mix of hickory and apple wood.
This is for the glaze that I used:

Okay, so this is something I borrowed the basics of from a friend so that I can try it out on my ribs.  My wife and I went over to her house a while back for dinner and she used it on flank steaks broiled in the oven (I know, blasphemy, but she lives in an apartment), and I thought that with a little tweaking, it could be a bang up rib glaze for something a little different.

Ingredients:

1/2 c. - Soy Sauce (use the lower sodium one so it doesn't overwhelm you w/ salt)
1/3 c. - light brown sugar
6 Tbsp. - Real Maple syrup (DO NOT try to use regular pancake syrup)
4 Tbsp. - Sake or dry sherry
4 tsp. - Dark sesame oil
2-3 tsp - Sriracha (asian hot sauce)
1/4 tsp - black pepper

Basically, you just combine all the ingredients in a skillet and cook over med-high heat to reduce. 


I cooked it down until it started to "froth", and then let it sit a bit to thicken before glazing. 




Ribs turned out awesome, and were definitely a welcome departure from the norm for ribs.  It sounds like it would make the ribs taste like asian style bbq, but it really doesn't.  The sesame oil gives it a really nice nutty flavor, and you might want to add the sriracha to taste, as it really picks up the heat as the glaze reduces.  Brown sugar is another one that you can alter up or down to taste, depending on how sweet/savory you like your lungbones.

[Shamb [OP]]

2 hr's in, about 4 more to go





250 on the dot   

[joey0712]

Well i got a smoker/grill off craigslist a few days ago. I cooked pork sholder last nite...7 hours and it was really good. I just started the fire and im throwin on 2 chickens cut in half and 10 legs. ill let u know how it goes!

[Shamb [OP]]

i have yet to do a whole chicken on mine, you do a beer can chicken?

[Shamb [OP]]

turned out great, moist... ton's of flavor and pulled apart w/ a couple forks with ease. I made another BBQ sauce that went great and of course the home made coleslaw







I'll post the BBQ sauce recipe tomorrow if I get a chance. It's a Doctor Pepper BBQ sauce.. mmm hmm   

[Toymin8r]

I'm doin' some ribs again today.  I'm really fighting this new smoker I got.  Its a lot easier to re-fill this one than the cheap round one I had but I'm having trouble keeping the temps down.

[Toymin8r]

    Oops.  I forgot to take pics before we eated them. 

[46&2]

Some good looking grub in this thread...

[Cheesemaker]

Another pork item I do is a pork loin.  I just smoke it and slice it like a ham.   

[notyourmomslx450]

I do one I call Hide the Sausage.  It's a whole pork loin, stuffed w/ Boudin, and smoked.  Served sliced about 1/2" thick.  MMMMMMMMmmmmm

[notyourmomslx450]

turned out great, moist... ton's of flavor and pulled apart w/ a couple forks with ease. I made another BBQ sauce that went great and of course the home made coleslaw

  That's damn fine looking sammich, right there.  Post up that sauce recipe.  I have a Dr. Pepper based glaze I use on hams when I smoke them.

[Shamb [OP]]

notyourmomsslx450 one thing I forgot to ask, my buddy at works a huge sake fanatic and he was telling me there's different kinds I guess?
like filtered and non filtered ect....  what kind of sake do you use?  or does it matter?   

he mentioned for just strait drinking he preferred the unfiltered but I didn't know if it made a difference for cooking.

I'm actually gonna go pick up everything to make that glaze this weekend.

Here's the Dr.Pepper BBQ sauce recipe, I can't take full credit for this because I found some forum on the internet awhile back and took part of their recipe... then added a bunch of stuff I thought would work together with it.

2 cups tomato sauce
3/4 cup Dr.Pepper
3/4 cup apple cider vinegar
3/4 cup chili sauce
1/4 cup yellow mustard     (when you add this immediatly mix it in or else it won't mix correctly and clumps together)
1/4 cup steak sauce  (I use A1)
3 Tbps lemon juice
1/4 cup worcestershire sauce
1 Tbps vegetable oil
1 1/2 Tsp soy sauce
1 1/2 Tsp hot pepper sauce (I like to use Tapatio, gives it a little kick)
1/4 cup packed brown sugar  (I prefer dark brown sugar myself but it doesnt matter)
1 Tbps black pepper
1 Tbps garlic salt
1 1/2 Tsp dry mustard  (again mix this well or it'll clump too)

Throw all ingredients together and simmer for 30-45 min's on low/medium heat stirring occasionally.

I like to let mine go for a good 45 min's so it has a thicker consistency.  That's the BBQ sauce you see on the pulled pork sammy's!  MMMmmm!


Enjoy!

[notyourmomslx450]

Looks pretty tasty.  I'm gonna have to try that out.  On the sake, i just used the cheapest one they had.  My palette for sake isn't refined enough that I could tell the difference between cheap and fancy.  Hell, the only time I drink sake is in a sake bomb.

[Cheesemaker]

I'm afraid to even get within 10' of this, without having a coronary! 

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[notyourmomslx450]

Those are tasty.  I make them w/ a mix of spicy and maple breakfast sausage, and on the inside i use the cooked bacon bits, jalapenos, and cream cheese, then roll up withe bacon mat.  I glaze with a pineapple/pepper jelly toward the end to give a little sweet to the heat. 

[Shamb [OP]]

that actually made me laugh when I saw the enter twined bacon strips... yea I dunno if I could handle that... it looks really good though.

I have a recipe for pork loin wrapped in bacon that's pretty damn good.


bacon makes everything taste better 

[joey0712]

Post up the bacon loin recipe!!!! I wanna try the bacon heart attack roll up.

[Shamb [OP]]

not really BBQ but this is a great seasoning for steaks

http://www.famousbbqstore.com/12665.html

Not a fan of their rib rub, but the BBQ sauces are good as well.

[Cheesemaker]

I really love using Montreal Steak seasoning for steaks.  Dry or in a marinade. 

Chicken I love using lemon pepper, it's my favorite.  But I also use Citrus Herb seasoning, which is hard to find, since most spice companies quit carrying it.

[Sway]

  But I also use Citrus Herb seasoning, which is hard to find, since most spice companies quit carrying it.

From Webber? For some reason Im thinking I see that all the time?