Author Topic: Tis the season, BBQ anyone?  (Read 94793 times)

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joey0712

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Re: Tis the season, BBQ anyone?
« Reply #30 on: Apr 04, 2010, 07:05:25 PM »
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.
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #31 on: Apr 05, 2010, 08:43:09 AM »
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??

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Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #32 on: Apr 05, 2010, 10:41:02 AM »
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.
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Re: Tis the season, BBQ anyone?
« Reply #33 on: Apr 05, 2010, 07:36:17 PM »
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 
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P-DiseToy24

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Re: Tis the season, BBQ anyone?
« Reply #34 on: Apr 05, 2010, 08:04:38 PM »
Cooked um up saturday night... good :pokinit:.

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« Last Edit: Apr 05, 2010, 08:50:11 PM by P-DiseToy24 »

Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #35 on: Apr 05, 2010, 08:47:55 PM »
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.   :disturbed:
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.


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

notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #36 on: Apr 05, 2010, 09:20:42 PM »
I did some ribs last week.






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Re: Tis the season, BBQ anyone?
« Reply #37 on: Apr 07, 2010, 12:49:21 AM »
Wow im so hungry!

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Re: Tis the season, BBQ anyone?
« Reply #38 on: Apr 08, 2010, 08:14:36 PM »
Ha!  That's the same one I have.  I just didn't want to admit I shopped and Bed, Bath & Beyond.   :disturbed:

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!   :rofl2: 
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Re: Tis the season, BBQ anyone?
« Reply #39 on: Apr 09, 2010, 05:13:21 PM »
Quote
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.

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

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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #40 on: Apr 10, 2010, 09:23:08 AM »
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:
Quote
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.


-Jason


"Daily Destroyer"-'94 xtra cab, solid axle, longs super set, 5.29s, detroits, dual ultimate, 37" MTRs, bobbed 12", Gulf Coast Crawl Shop bumpers, custom dents :eek:
"The Anchor"-'97 LX450, OME J-springs & L-shocks, spring spacers, wheel spacers, 35" Super Swamper SSRs, ARB, rack, it's just getting started

Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #41 on: Apr 10, 2010, 03:02:10 PM »
2 hr's in, about 4 more to go





250 on the dot   :yesnod:

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

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joey0712

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Re: Tis the season, BBQ anyone?
« Reply #42 on: Apr 10, 2010, 03:12:21 PM »
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!
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #43 on: Apr 10, 2010, 03:33:53 PM »
i have yet to do a whole chicken on mine, you do a beer can chicken?

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

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New Buildup in process 85' 4runner "Bad Decisions"
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Re: Tis the season, BBQ anyone?
« Reply #44 on: Apr 10, 2010, 09:34:05 PM »
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   :yumyum:
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
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Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #45 on: Apr 11, 2010, 12:47:25 PM »
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.


« Last Edit: Apr 11, 2010, 01:00:27 PM by Toymin8r »
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

Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #46 on: Apr 11, 2010, 05:19:01 PM »
 :_oops:   Oops.  I forgot to take pics before we eated them.  :smack:
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

46&2

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Re: Tis the season, BBQ anyone?
« Reply #47 on: Apr 11, 2010, 11:48:19 PM »
Some good looking grub in this thread...
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Re: Tis the season, BBQ anyone?
« Reply #48 on: Apr 12, 2010, 07:36:17 PM »
Another pork item I do is a pork loin.  I just smoke it and slice it like a ham.   :thumbs:
Miss ya Dean (4THEWKN) & Kyle (KYOTA)!!

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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #49 on: Apr 13, 2010, 11:05:33 AM »
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 :D
-Jason


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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #50 on: Apr 13, 2010, 11:07:28 AM »
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


:yumyum:  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.
-Jason


"Daily Destroyer"-'94 xtra cab, solid axle, longs super set, 5.29s, detroits, dual ultimate, 37" MTRs, bobbed 12", Gulf Coast Crawl Shop bumpers, custom dents :eek:
"The Anchor"-'97 LX450, OME J-springs & L-shocks, spring spacers, wheel spacers, 35" Super Swamper SSRs, ARB, rack, it's just getting started

Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #51 on: Apr 13, 2010, 07:15:08 PM »
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!
R.I.P to my Papa, I miss you pops......

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New Buildup in process 85' 4runner "Bad Decisions"
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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #52 on: Apr 13, 2010, 09:08:47 PM »
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. :D
-Jason


"Daily Destroyer"-'94 xtra cab, solid axle, longs super set, 5.29s, detroits, dual ultimate, 37" MTRs, bobbed 12", Gulf Coast Crawl Shop bumpers, custom dents :eek:
"The Anchor"-'97 LX450, OME J-springs & L-shocks, spring spacers, wheel spacers, 35" Super Swamper SSRs, ARB, rack, it's just getting started

Cheesemaker

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Re: Tis the season, BBQ anyone?
« Reply #53 on: Apr 14, 2010, 09:08:25 PM »
I'm afraid to even get within 10' of this, without having a coronary! 

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

notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #54 on: Apr 14, 2010, 09:31:34 PM »
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. 
-Jason


"Daily Destroyer"-'94 xtra cab, solid axle, longs super set, 5.29s, detroits, dual ultimate, 37" MTRs, bobbed 12", Gulf Coast Crawl Shop bumpers, custom dents :eek:
"The Anchor"-'97 LX450, OME J-springs & L-shocks, spring spacers, wheel spacers, 35" Super Swamper SSRs, ARB, rack, it's just getting started

Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #55 on: Apr 15, 2010, 09:33:53 AM »
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  ;)
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"
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Check out my 1-ton build up thread
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joey0712

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Re: Tis the season, BBQ anyone?
« Reply #56 on: Apr 15, 2010, 03:37:56 PM »
Post up the bacon loin recipe!!!! I wanna try the bacon heart attack roll up.
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Re: Tis the season, BBQ anyone?
« Reply #57 on: Apr 16, 2010, 05:53:37 PM »
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.



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
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Re: Tis the season, BBQ anyone?
« Reply #58 on: Apr 16, 2010, 08:26:38 PM »
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.
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

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Re: Tis the season, BBQ anyone?
« Reply #59 on: Apr 16, 2010, 09:29:56 PM »
  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?
Not sick, but not well.

 
 
 
 
 

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Last post Sep 11, 2011, 10:49:08 PM
by kneedownnate