Topic: Tis the season, BBQ anyone?

[Shamb]

you make any custom grinds yet for burgers?    check out a hamburger today's website for some great idea's.. they have some good stuff on that site!


sirloin, brisket and oxtail's where it's at! 

I think i did 8oz sirloin, 8oz brisket and a 2lb oxtail that i pulled as much meat/fat off of as i could... what a PITA that was!

but well worth it, still looking for some sausage guideance.. i wanna make boudin or something similar.

[Toymin8r]

How long was the total cooktime and at what temp?

12 hours total cook time.   Six hours on smoker unwrapped and the remaining six covered.   225 degrees

[Shamb [OP]]

 grilled probably 6lb's of tri tip... ate probably 2lb's of it myself.. it was good... cooked it at the inlaws house so I had to sear it on the grill then finish it in the oven.. turned out very juicy and tender.. everyone loved it.

wen't with kinders garlic marinade... it's easy... quick and tastes pretty good.

6 beers later, i'm ready to go to bed..

[Cheesemaker]

I did burgers today.  I just used some 80/20 mix off the shelf ground beef. 

I mixed in:
4 lbs of meat
Grillin Mates hamburger seasoning
Minced dehydrated onion
Pepper
A-1 sauce
2 eggs

The absolute best flavor!  The wife and kids were excited that it tasted so good.  And I have to admit, that it did have killer flavor, and they were very juicy.  I made enough for leftovers for tomorrow.     That and fresh white corn on the cob too!!
Got to admit, that I'm not gonna buy anymore pre-made frozen patties again.  Costco's sirloin burgers are good, but I would rather spend more and get fresh made burger.   

[Shamb [OP]]

Q'd a pork loin for 3 hrs yesterday.. just did a homemade mop sauce.. turned out good, had a nice smoke ring... should have taken a picture.

Also they have brisket at Bel Aire now, it was $4.97 a pound I believe.. i was going to pick one up but wanted to check out Cash N Carry first.

[Shamb [OP]]

Doing two racks of ribs today, one will have my rub then i'm going to sauce it with some home made garlic chipotle bbq sauce. Others getting stubs pork marinade and a brown sugar honey glaze

UFC 153 tonight, Silva v.s. Bonner.   Looks like a pretty good card, everyone is hoping Bonner get's the upset and knocks out the most dominating middle/light heavy weight in history.   

I still have yet to commit to a brisket, just been so busy with my daughters bed.

[Shamb [OP]]

 3 racks of baby backs on the Q today, made some slaw and cooking down bacon/onions for my pork n beans. Mmm hmmm! 

All three racks where treated different, one has rub only, one has marinade only and one has both.. we'll see which turns out the best!

I'm going to wrap one of them with brown sugar/honey and not sure what the other two are getting yet... we'll see what I can pull out.

Cheers 

[I.D.G.A.F]

smoked 4 racks and two beer butt chickens and bake beans Saturday. I usually make my own rub but was lazy and used some applewood rub turned out nasty as hell. Next time you smoke some ribs try spraying them with 3/4 apple juice and 1/4 apple cider vinegar every 30 Min's and drizzle  honey over them also. Its awesome how the sweet of the honey and bitterness of the vinegar combines. I also put a pan of water mixed with apple juice on the smoker also the help keep everthing moist. Let me know what you think

[jimbo74]

heating up the coals right now for an afternoon get together with family

[Toymin8r]

I smoke a couple of racks of ribs every month or so.   I'm just trying to hone the craft.    I go three hours on the smoker, which is about the exact amount of time I can go without re-filling the water pan or the charcoal box, then one more hour wrapped in the oven.  I then brush a mixure the meat juice, some of the rub and apple cider vinegar onto the meaty side of the ribs, then put them under the broiler for about 5 minutes to caramelize the sugars.   They turn out great that way.  I have also pretty much eliminated smoking plain pork spare ribs in favor of either baby backs or St. Louis style.   I just think they have a better texture than the plain spare cuts. 

[Shamb [OP]]

Yea I stick to baby backs because i'm lazy and don't want to cut the flap off the St.Louis... if I can get a deal on St.Louis I will.. and use the flap for rib tips. So the rub only tasted the best.. but those got the most carmalization because they where closer to the smoker box... so they where almost the most tender.

The liquid I use when wrapping in foil is a mixture of Newcastle, cider vinegar, crushed red pepper flake, onion/garlic powder and brown sugar.. some time's I add/subtract things but it works well.

I don't cook my ribs for more than 3 hours combined time... anything over that they'll be mush and just completely fall apart...  unless i'm not wrapping.. then i'll go 5 hr's+ depending on size/temp.

I'm Q'n a bird for Christmas this year, we're gonna have it at the in-laws house. They're doing a ham... I'm still in the mood for turkey and everyone loves it when I smoke a bird so I figured what the heck.
I just got a 12 lb'r.... shouldn't take too long, i'll probably try something new like I always do.

[46&2]

One of my professors is having me help him throw a Texas bbq style party for his wife's 60th birthday. It will be he and I doing all the cooking and grilling.

Any good Texas style bbq recipes for sauce, baked beans, coleslaw, etc? What are some other good sides? I always just kind of do my own thing when BBQing, never tried to do it a certain style.

Planning on doing ribs (not sure what type yet), brisket, maybe some tri tip? I think a Texan once told me they don't really do tri tip, but I am pretty good at grilling tri tip and have never actually done a brisket before.

Basically what I will have access to at most will be a gas grill, and a charcol grill. No smokers. Any advice appreciated. Going to be reading back through this thread to get ideas.

[Cheesemaker]

You can smoke anything in any grill, as long as its big enough.  Just put the heat to the sides of the meat, and not under it.  If your using gas, look at your burners.  Three, turn off the middle one.  Two, turn on one and leave the other off. 

As for Texas style grilling, you best bet is to sit down with your prof., and see what he wants done.  Then the internet is your friend.  There is tons of BBQ forums out there that I get information from when I get an idea.  If I remember right, Texas style BBQ is mostly fire grilled meats. 


I'm gonna have to lay off the smoking and grilling of certain meats for awhile.  Just got a recheck on some blood work this morning.  My cholesterol is too high, and I'm on medicine, and I need to watch what I eat to try to get it down, along with exercise.  So, I'm gonna be hitting up my fish monger buddy, and get more chicken on the grill this summer.   

Except for July 4th!!  My cousin is getting married and she asked me to help BBQ with Lloyd, who has these incredible trailers that are rolling BBQs.  And make BBQ sauce in 55 gallon drums.  He does incredible whole hogs, but he needs an assistant.  Cause he likes to drink!!    ALOT!!!  So, somebody has to help out.  And that will be me, and I will be  too!!  I will make sure I get lots of pictures of the event.  BBQing of course, not the wedding!! 

[Toymin8r]

The cost of pork ribs has skyrocketed around here.   Yesterday at the grocery store a pack of baby backs without the tips was $6.89 a pound.      I always look at rib prices cus if I find them on sale I'll buy them and throw them in the deep freezer.  I just bought several racks of the same baby backs for $2.89 per pound in October.

[Cheesemaker]

Pork prices fluctuate bad.  Watch the price of pork shoulder.  One week it will be $9 a lb, and the next it will $1.99 a lb.  And since there isn't any real major holidays, or such right now.   Your not gonna find really good prices out there. 

The only place that I knows that keeps consistent prices on meats, is Cash and Carry/United Grocers. 

[Shamb [OP]]

I bought around 10 racks when they where on sale a few months back so I haven't looked at prices. I still, need to get my butt over to cash and carry. I've been craving a pulled pork Sammie lately and did some pulled chicken a few weeks ago that turned out great. The BBQ turkey was the best tasting turkey I have ever made by a long shot. I basically cooked it to about 170 in the breast then finished it at the inlaws house in the oven. It was super moist, pull apart and the skin was AMAZING!!  Cheese maker if you need a hand with that wedding you let me know, msounds like good times!

[Cheesemaker]

Shamb I'll call ya, if we get too drunk while cooking.      

I'll take pictures of the bbq for sure. 

[Shamb [OP]]

Ribs, pulled pork, slaw and potato salad this weekend for the fight. Unfortunately I have to work on Sunday

[Shamb [OP]]

I picked up some aged peach wood last Sunday, enough to get me through these cold winter/spring months. I might go grab some more one day after work if I get off early.

I have a endless supply of peach, now I just gotta find some Apple!

[*** YELLER ***]

got some untrimmed Tri Tip for 2.99 lb family pack, bought 8 of them for the future Q

[Cheesemaker]

I haven't used my Q since Thanksgiving.  It bums me out.    I wish I could build a covered area off the side of my shop, just for Q'ing.  So, I can do it rain or shine.  And have sufficient light, and an exhaust vent.  That's the one thing I hate when I Q in the opening of my shop.  The shop smells like smoke for a week.  And not just he shop but everything in it. 

I can't wait for summer.  I'm tired of my days off always raining.  And when I go to work, the sun comes out.   

[*** YELLER ***]

I haven't used my Q since Thanksgiving.  It bums me out.    I wish I could build a covered area off the side of my shop, just for Q'ing.  So, I can do it rain or shine.  And have sufficient light, and an exhaust vent.  That's the one thing I hate when I Q in the opening of my shop.  The shop smells like smoke for a week.  And not just he shop but everything in it. 

I can't wait for summer.  I'm tired of my days off always raining.  And when I go to work, the sun comes out.   

large umbrella like a hot dog cart 'Q' anywhere and anytime

[Shamb [OP]]

 i almost scored an offset smoker for $50.. i talked to the gym because he had two 22 1/2" webers sitting in his garage and i wanted one.. he told me his daughter wanted one and he was gonna use the other but offered the smoker.. so i told him i'd pick it up after work... i was literally 2 houses away from his driving there and he called me... told me his daughter wants the smoker as well...

it was brand new and pretty big, ... oh well... this year i will own a 22 1/2 weber and WSM!!!! one of my goals.

[Shamb [OP]]

Scored a free brisket yesterday,  it'll be going on the smoker when i get back from tahoe this weekend

[Shamb [OP]]

Q'n this brisket, did a kinders marinade for 24 hours.. it'll be on the smoker a min of 10 hr's today... i'd like to get around 15-16 hr's if possible.. we'll see
i'll snap a few shots when its done

[Shamb [OP]]

brisket turned out okay... nothing special... a little over cooked for my taste. i did a shoulder yesterday and it turned out very good..

ended up doing the brisket for 12-13 hours at 225* i'm thinking now i should have smoked it at a lower temp. they're having sales on brisket right now... gonna pick up one or two soon.

had a hard time finding pork shoulder.. as odd as that seems....but i got one for $1.48 a lb

left over pulled pork sammie for lunch... yeaaa buddy.

[Cheesemaker]

I haven't had any enthusiasm for smoking lately.  These ten hour days is just sucking the life out me.  That and the weather is dark and dreary lately.  It was bright and sunny today, so I made up some fresh burgers on the grill.  Damn I miss grilling. 

[Toymin8r]

I haven't had any enthusiasm for smoking lately.  These ten hour days is just sucking the life out me.  That and the weather is dark and dreary lately.  It was bright and sunny today, so I made up some fresh burgers on the grill.  Damn I miss grilling. 

Whenever I get that way I just do ribs, and this post motivated me to smoke some today.     My smoker will burn without adding more water, wood or charcoal about three hours, which is perfect for the way I smoke ribs because I finish them in my oven anyway.  I had cleaned out my deep freeze last week and found a vacuum wrapped slab with a 2007 date on it so I thought I'd get rid of them today.   I am interested in seeing if they will taste any different than a fresh one that I'll run up and get today.

[mountainguyed67]

[Shamb [OP]]

 works been crazy lately, 12-16 hr days leave very little to no time for Q or working on my rig .. which I feel bad about everytime I go into the garage for a beer. 

....i took a couple racks over to my buddies house a few weeks ago with some of my home made sauce.. now everyone's blowing me up to buy my sauce.. wondering what you need to sale sauce to the public?

i've been kicking around the idea of a food truck and/or a catering business... start out on the weekends and see where it goes from there.

i need some new recipes, i wanna do some hawaiian flavored rib's... just sounds really good..