Author Topic: Tis the season, BBQ anyone? (Read 143421 times)

Toymin8r · « **Reply #630 on:** Apr 08, 2012, 05:40:49 PM »

Quote from: Shamb on Apr 07, 2012, 12:53:01 PM

Oh BTW Toymin8r how did the Brisket turn out??? how did you end up cooking it? post up your results!

I cooked two 6 pounders for about 8 hours at between 225 and 250 degrees. one was a little on the dry side but the other was perfect. It was interesting to note that the one that turned our perfect had a bigger fat layer on the one side.

I used a similar rub as I do for pork butt except I used regular sugar instead of brown and less of it in the rub mix. Then I mopped it with an apple cider/bacon grease mixture every 45 minutes or so.

notyourmomslx450 · « **Reply #631 on:** Apr 09, 2012, 02:58:29 PM »

There's a reason the one w/ the bigger fat cap came out better.

Shamb · « **Reply #632 on:** Apr 09, 2012, 04:13:16 PM »

I'd assume is has something to do with the fat rendering down into a liquid and self basting itself... thus keeping it moist!

I'm still on the hunt for cheap brisket.. everything around here is way too expensive.

The Q turned out really well.. I ended up using a Kinder garlic marinade on the tri tip then hit it with my home made dry rub before it went on direct heat for the sear before it went low and slow in the Q. It was 5 lbs and I seared each side for a good 5 min's then tossed it indirect @ 250* for 2 hours.. it was 160* in the center and perfect.. really juicey and ton's of flavor. The pork putt went for 8 hr's indirect @ 250*... turned out really well, very tender... almost too tender!

No one's used Spitjack huh? well when I buy it i'll post my results! i'm really hoping the needle size is big enough because the one I have now clogs alot... which is a PITA.

Toymin8r · « **Reply #633 on:** Apr 09, 2012, 09:24:25 PM »

Quote from: Shamb on Apr 09, 2012, 04:13:16 PM

I'd assume is has something to do with the fat rendering down into a liquid and self basting itself... thus keeping it moist!

I'm still on the hunt for cheap brisket.. everything around here is way too expensive.

I assumed the fat rendering down kept the meat moist but everything I read about smoking brisket said that the fat layer didn't make much difference. I paid $5.00 a pound for the brisket I smoked. It was nice to have something other than pork butt but it was only $1.49 per pound.

Shamb · « **Reply #634 on:** Apr 20, 2012, 02:13:23 PM »

tomorrow's UFC 145. Bones Jones vs. Sugar Rashad Evans.... should be an interesting fight!

gonna be Q'n a tri tip, some chicken wings and a few sides TBD.

i'll try and snap a few shots

Cheesemaker · « **Reply #635 on:** Apr 21, 2012, 07:34:45 AM »

Ever since I've gone to 10 hour days, I haven't had time to Q anything. $I\'m Down$ Supposedly, going to tens was supposed to be better, but ever since last fall, I've been working at least one extra day a week. I love the fatter checks, but I'm so busy doing everything that I used to get done after work. Now it all compounds on the weekend.

I just keep passing my Q every time I'm in the shop. I give it a little pat as I walk by.

Shamb · « **Reply #636 on:** Apr 21, 2012, 08:57:14 AM »

Yea I work "10's" as well... its impossible to Q during my work days because i'm up @ 5:30 and I don't get home until around 6:30-8:00...

But I always find time during the weekend, on top of the million other things I have to do. Q always comes first

On that note, i'm gonna be buying a 22" regular weber AND WSM! I wanted to get one last year but just really didnt need it. My current setup is starting to need some TLC.. new grates...ignitors... charcoal grate... ect..

Besides I could really use the extra cooking space sometimes. Today i'll be doing about 20-30 chicken wings and it'll probably fill up the Q... then I gotta stuff a tri tip in there somewere.

I'm thinking about cutting potato rounds about 1/8" thick.. i put them in a boiling pot of water to get them slightly soft.. about 2 minutes... then i toss them in the fryer for about 5-6 min's to crisp 'em up... toss some cheddar cheese, sour cream, green onion, bbq sauce and a piece of bacon on top. Makes a good appetizers! and they're quick and easy.

Cheesemaker · « **Reply #637 on:** Apr 24, 2012, 07:33:27 AM »

I need to get a welder and learn how to weld. And my first project would be BBQ's and grills. I agree with you, that there are times, that there isn't enough grill. And some things need to cook slower, than others. When I do London Broils, and Tri's, I like to cook them slow. Not hot and fast like I do when I'm doing Carna's or chops.

46&2 · « **Reply #638 on:** Apr 30, 2012, 12:03:49 AM »

Couldn't find the type of bread I normally use but did my carribean grilled mango bbq chicken sandwhiches tonight. Was just as good with sourdough.

83 Crawler · « **Reply #639 on:** Apr 30, 2012, 11:15:08 AM »

the frys look amazing! just a

to go with $Beer Chug\'n$

Shamb · « **Reply #640 on:** May 03, 2012, 07:37:11 AM »

I had a f*ckin' HORRIBLE week at work so this weekend i'm Q'n... probably either do a 10 lb shoulder I have in the freezer or go buy some rib's. I also bought a rub from TexasBBQ that i've never tried before so we'll see how that works out.

BBQ always makes you feel good

brockbuilt85 · « **Reply #641 on:** May 03, 2012, 08:54:14 AM »

i need a new BBQ, mine is getting dangerous haha

83 Crawler · « **Reply #642 on:** May 04, 2012, 02:07:07 PM »

Quote from: Shamb on May 03, 2012, 07:37:11 AM

I had a f*ckin' HORRIBLE week at work so this weekend i'm Q'n... probably either do a 10 lb shoulder I have in the freezer or go buy some rib's. I also bought a rub from TexasBBQ that i've never tried before so we'll see how that works out.

BBQ always makes you feel good

ribs sound so good.

Shamb · « **Reply #643 on:** May 07, 2012, 03:19:22 PM »

So tonight I'm going to grill some Tri tip stripes marinaded in kinders garlic marinade. Then i'll be slicing it thin and making a sand which with a home made roasted garlic/chipotle aiolie, vine ripe tomatoes and butter leaf lettuce all held together with a poppy seed and onion chibatta... maybe work some goat cheese into it.. we'll see.

brockbuilt85 · « **Reply #644 on:** May 07, 2012, 03:23:17 PM »

doin tritip myself in a pepper marinade, its my current BBQs last hurrah, getting my new one delivered saturday!

Shamb · « **Reply #645 on:** May 08, 2012, 07:23:59 PM »

this is by far the best tri tip sand which i have ever made.. it was absolutely amazing... if i paid money for this in a restaurant i'd be extremely happy.

Shamb · « **Reply #646 on:** May 12, 2012, 04:37:07 PM »

Q'n about 10 lbs of tri tip for a buddy right now. He did some experimental marinade over night. I'll try and snap a few shots...also making some homemade avacado dip

Sway · « **Reply #647 on:** May 12, 2012, 05:18:26 PM »

Beef ribs with a cherry rub, Chicken sat in some jalapeno juice and rubbed with a garlic an sweet/spicy rub.

Pork is for mothers day, also sweet/spicy rub.

Shamb · « **Reply #648 on:** May 27, 2012, 02:47:42 PM »

Fyi do not purchase "tyson" ribs.....i threw them in the garbage...yes they where THAT BAD!

Toymin8r · « **Reply #649 on:** May 27, 2012, 07:03:55 PM »

Quote from: Shamb on May 27, 2012, 02:47:42 PM

Fyi do not purchase "tyson" ribs.....i threw them in the garbage...yes they where THAT BAD!

Yeah I made some of them last weekend. We at them but I sure as heck won't buy them again.

Shamb · « **Reply #650 on:** May 27, 2012, 07:45:02 PM »

did yours taste kinda like ham? or almost as if they where not cooked completely? the package said "7% marinade" as well.. whatever that means...

thinking it had some kind of tenderizer on it or something.... very odd... i wasn't paying attention just buying what was on sale.

Toymin8r · « **Reply #651 on:** May 28, 2012, 05:41:02 PM »

Quote from: Shamb on May 27, 2012, 07:45:02 PM

did yours taste kinda like ham? or almost as if they where not cooked completely? the package said "7% marinade" as well.. whatever that means...

thinking it had some kind of tenderizer on it or something.... very odd... i wasn't paying attention just buying what was on sale.

I cooked one rack of the Tyson Spare ribs and one rack of another brand baby backs. The Tyson ribs looked abnormally large but like you said, they were on sale, about $1.49 per pound I think. The baby backs were perfect but the the spares kind of fell apart. The taste wasn't really all that bad but the texture just didn't seam right. The outer layer of meat was dry and tough and inside was really soft and fatty.

Shamb · « **Reply #652 on:** May 28, 2012, 06:44:42 PM »

yea that was one of the reason's why i got them as well, they looked really meaty... i think they're just plumped up w/ crap.

now i'm trying to figure out what to do with the others that i purchased.. because i'm not going to cook them.

oh btw i found a guy thats willing to give me as much peach wood as i want.. so i've been stocking up when i can. highly recommend it if you can get it.

Shamb · « **Reply #653 on:** Jun 02, 2012, 04:02:24 PM »

I bought a stand alone meat grinder today that has 3 different sizes and two different sausage attachments. It's a Waren Pro MT100? I believe... gotta be doing some custom burger patties tonight using brisket, sirloin and oxtail off of A Hambuger Today's website.

I'll try and snap a few shots and post results.

Sway · « **Reply #654 on:** Jun 07, 2012, 06:34:43 PM »

Quote from: Shamb on May 28, 2012, 06:44:42 PM

oh btw i found a guy thats willing to give me as much peach wood as i want.. so i've been stocking up when i can. highly recommend it if you can get it.

Where you live, any chance I can get some (if you're close that it)

Shamb · « **Reply #655 on:** Jun 08, 2012, 06:14:43 PM »

Your more than welcome to come w/ me next time I go Sway. It's off highway 70 in District 10 in Northern California.... roughly 10 minutes from Marysville/Yuba City....it's a peach/plum orchard and they toss all their tree's in a large pile.. I just go out there and cut as much as I want and pack it out. I've got enough to last me a few more months so i'll be going soon.

I'm waiting for my wife to post my drunk burger pictures.. they turned out AMAZING but it was alot or work. I will be experimenting with less labor intensive ways of making something similar if not better. Ever try cutting meat/fat off an oxtail? not easy... especially when your about 4 beers deep.

Toymin8r · « **Reply #656 on:** Jun 08, 2012, 06:26:18 PM »

Quote from: Shamb on Jun 08, 2012, 06:14:43 PM

Ever try cutting meat/fat off an oxtail? not easy... especially when your about 4 beers deep.

Try killing it first.

Shamb · « **Reply #657 on:** Jun 09, 2012, 10:32:54 AM »

Zs Confederate Toy · « **Reply #658 on:** Jun 11, 2012, 02:24:17 PM »

Hickory smoking a pork tenderloin today. Goin sloooow. First thing done in my smoke house

Shamb · « **Reply #659 on:** Jun 11, 2012, 08:55:29 PM »

last loin i did went for 2-3 hr's @ 225* basting every 30 minutes.. it turned out really well.

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