Author Topic: Tis the season, BBQ anyone?  (Read 99246 times)

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Re: Tis the season, BBQ anyone?
« Reply #840 on: Jan 24, 2014, 09:53:38 PM »
Nice, been wanting to BBQ\Grill, but when you get home in the dark, and your weekends are filled, the BBQ gets neglected. 
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Re: Tis the season, BBQ anyone?
« Reply #841 on: Jan 24, 2014, 10:25:19 PM »
Hey hey hey.  Recipes, techniques and airmailed samples!  PLEEEEASE.
There isn't enough BBQ here.
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Re: Tis the season, BBQ anyone?
« Reply #842 on: Jan 25, 2014, 01:18:28 PM »
2 5 lb Briskets on the Traeger and my friends call and they cant make it for dinner . . . . :( looks like Im gonna have leftovers for days now
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #843 on: Jan 25, 2014, 04:05:53 PM »
oh no..... not badass leftovers!!!! :spit:
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Re: Tis the season, BBQ anyone?
« Reply #844 on: Jan 25, 2014, 04:22:50 PM »
oh no..... not badass leftovers!!!! :spit:

yea, looks like I'll be eating this smoked stuff all week :beerchug: gotta do what I gotta do :cheese:
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #845 on: Jan 25, 2014, 04:27:56 PM »
Sounds like a rough week... Lmfao!

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Re: Tis the season, BBQ anyone?
« Reply #846 on: Jan 25, 2014, 08:20:24 PM »
okay here is the question. . . the Brisket turned out good, one was just right but a little dry, the other was moist on one side and had a jerky like bark on the bottom, both were tasty but a little rough, the recipe didn't say to flip it but I think it would have tuned out better or I had too much meat on it cause the jerky like bottom one was right on top of the fire box . . . lessons to learn i guess :cheese:
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #847 on: Jan 26, 2014, 12:19:40 PM »
A trick is to put a container of water in there.  It will help keep things moist.  I have a huge aluminum pan I put water, or beer in that sits under whats cooking.  That way it stays moist, and all the juices drop into the pan instead of all over the BBQ.
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Re: Tis the season, BBQ anyone?
« Reply #848 on: Jan 26, 2014, 12:22:48 PM »
So...no airmail BBQ for me?

Shamb, where you at pal?  Bring the BBQ tech.
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Re: Tis the season, BBQ anyone?
« Reply #849 on: Jan 26, 2014, 12:30:09 PM »
I use a pan of 3/4 Apple juice and 1/4water at the same level as the meat, so it doesn't boil or get cooked off to quickly. You will be surprised how much moisture it puts in the meat, I usually have to refill it smoking butts. :twocents:

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Re: Tis the season, BBQ anyone?
« Reply #850 on: Jan 26, 2014, 04:34:26 PM »
i used a "mop sause" that the recipe book recommended and sprayed every hour while it smoked for 4 hrs, but the problem was the bottom was so dry, inside was kinda moist but the bottom was like jerky in parts of the Brisket on 1 and the other was Okay, flavor was great
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #851 on: Jan 26, 2014, 05:29:17 PM »
Is it possible to reduce the heat?  Move the fire/smoke source farther away from the meat.  A colder smoke and the do it a little longer maybe?
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Re: Tis the season, BBQ anyone?
« Reply #852 on: Jan 26, 2014, 06:13:28 PM »
Is it possible to reduce the heat?  Move the fire/smoke source farther away from the meat.  A colder smoke and the do it a little longer maybe?

Yes . . . no . . . Yes . . . lol this was the first Brisket that I have done the Tri Tip I did the day before came out great,  gonna keep trying to make the perfect smoked anything lol oh well Im gonna do a Turkey covered in Bacon next :cheese:
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #853 on: Jan 26, 2014, 06:49:33 PM »
A brine and then an air dry is key to a good smoked meat.  The air dry forms a pellicle.  That pellicle allows the smoke to "stick".  Another thought would be to break down the meat into smaller pieces. That is how Hawaiian style smoked meat is done.

Hawaiian style "smoke meat" is wild pig.  It is usually cut in small strips and hung in the smoker.

I wouldn't cut a brisket super small but maybe in two(?)
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Re: Tis the season, BBQ anyone?
« Reply #854 on: Jan 26, 2014, 07:26:36 PM »
the smoke ring was awesome it was 1/4 " all around the meat and very tasty
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #855 on: Jan 27, 2014, 06:52:48 AM »
The liquid inside the smoker doesn't so much put moisture into the meat as much as it helps keep the temperature down.   

I put the meat in an aluminum pan and elevate it on a meat rack.  I make a mop sauce that over the course of smoking ad the meats own drippings back into it.   

Also, I only cook the brisket in the smoker uncovered for about half the total cook time.  After about 4-5 hours it won't take any more smoke anyway.   The rest of the the cook time is done covered.   

Here is the last brisket I smoked. 

« Last Edit: Jan 27, 2014, 07:00:14 AM by Toymin8r »
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Re: Tis the season, BBQ anyone?
« Reply #856 on: Jan 27, 2014, 07:43:14 AM »
awesome advice thanks, doing this next time for sure :beerchug:
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #857 on: Jan 27, 2014, 10:31:49 AM »
I'm hungry.  This thread is torture.
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Re: Tis the season, BBQ anyone?
« Reply #858 on: Jan 27, 2014, 10:34:06 AM »
okay SMOKE Masters I'm going to do a Turkey next small 5-6 lbs covered in Bacon :) any suggestions will be great
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #859 on: Jan 27, 2014, 11:12:56 AM »
okay SMOKE Masters I'm going to do a Turkey next small 5-6 lbs covered in Bacon :) any suggestions will be great

Covering it in bacon might make it hard to get the skin cooked correctly.  I've had them turn out rubbery before.
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Wainiha

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Re: Tis the season, BBQ anyone?
« Reply #860 on: Jan 27, 2014, 11:55:05 AM »
Brine first.

The problem with a whole turkey is always the same no matter the cooking method.  As a general rule lean meats get a high heat fast cook, and dark meat gets low and slow.

It is hard to cook the dark thru and keep the white moist.  I started doing them seperate.  The brine will help that and so will the bacon. 

Maybe breast down in a pan of flavorful liquid like Toymin8r said and then bacon only part of the time.  Add it first or later.  I'd have to think on that.   

I can't say BRINE enough for those smoking.
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Re: Tis the season, BBQ anyone?
« Reply #861 on: Jan 27, 2014, 12:36:46 PM »
we always cook the turkey breast down covered in Bacon to keep the breast moist, that works awesome in the oven, but we shall see how it works on the smoker, Im thinking aluminum pan with apple juice and water, rack, No skin, breast down, covered in Bacon . . . . nom nom nom
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #862 on: Jan 27, 2014, 02:30:14 PM »
Ahhh glad to see the thread lives although i've been neglecting lately... just got back from a trip to Portland, OR had a blast and now we're all back home SICK! = No Fun.

I Q'd some ribs not to long ago for a brew day and they turned out good. Had a hard time keeping the temp down because the wind was kicking that bad not all in all not too shabby!

Little Buddies BBQ will be taking orders prior to Super Bowl sunday for rib's and such. So far it looks like we will be VERY busy (which is a good thing right??)

As far as Q'n a bird Dave,
I don't brine, my rub sticks to the bird nicely and gives it a TON of flavor. Nice thing about the BBQ is you can keep the temp down so it can cook long enough to get everything all nice and tender but not dried out. I typically do one of two things prior to slapping it on the pit.
1. Either run your hand under the skin of the breast meat down into the thighs and stuff about 1/8" slabs of butter all around the bird (once things heat up the butter will keep the bird nice and moist!)
2. Make some compound butter (like garlic and rosemary) or whatever floats your boat... and brush it on the bird about every 20-30 min's.

I put an aluminum pan under the bird to catch all the flavory goodness that drips off so I can make some delicious turkey gravy!

I've found the sweet spot for cooking a bird is around 315-325*  and I shoot for 165-168* in the breast and 160-163" in the thighs. One thing I cant stress enough is how important it is to let the bird rest!  Let all those juices flow back into the bird. I give myself ATLEAST a 30 minute rest time before it gets carved, just wrapping with foil and letting it hang out on the kitchen table for awhile.

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Re: Tis the season, BBQ anyone?
« Reply #863 on: Jan 27, 2014, 03:10:30 PM »
cool thanks Buddy
MY ONLY REGRET IS THAT I HAVE NOTHING USEFUL TO OFFER THIS FORUM  :moon:
except BACON

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Re: Tis the season, BBQ anyone?
« Reply #864 on: Jan 29, 2014, 10:32:45 PM »
Crap!!  Why didn't you tell me you were in P-Town?   I could have tried to meet you out there. 
Miss ya Dean (4THEWKN) & Kyle (KYOTA)!!

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Re: Tis the season, BBQ anyone?
« Reply #865 on: Jan 30, 2014, 10:19:25 AM »
Crap!!  Why didn't you tell me you were in P-Town?   I could have tried to meet you out there. 

We will be back, actually may be moving there!

I actually thought about it when we where on our journey back to CA.. my exact thought was "damnit, i wonder how far tillamook is from portland?" 

We only spent 3 days and two of those days involved an 8 hour drive so needless to say we were slammed for time.

We went to Pine state bisquits, childrens museum, olympic provisions, veritable quandry, belmont station, imperial bottleshop/taproom, hair of the dog, OMSI, Lincoln restaurant, the waffle window, besaws and looked at a few houses... all within those few days!

I was on a mission to buy as much hard to find beer as I could get my hands on.. lol.. oh and olympic provisions was a "must see" for me.. along with hair of the dog. We really enjoyed it minus the weather but we've been spoiled with a 70* winter.
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Re: Tis the season, BBQ anyone?
« Reply #866 on: Jan 30, 2014, 12:34:26 PM »
Hair of the dog has huge bottles of beer.  I like Portland.  Not just for the beer....
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Re: Tis the season, BBQ anyone?
« Reply #867 on: Jan 30, 2014, 01:11:47 PM »
the food scene was amazing!  lots of stuff to do there, kinda "hippy'ish" but it was still a great experience.
R.I.P to my Papa, I miss you pops......

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Re: Tis the season, BBQ anyone?
« Reply #868 on: Jan 30, 2014, 03:22:06 PM »
Great food there.  Yea, lots of hippies.  Where you moving to Shamb?
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Re: Tis the season, BBQ anyone?
« Reply #869 on: Jan 30, 2014, 03:51:17 PM »
Lots of yuppies and rednecks too. Great town for  food and beer, thats for sure. But I dont drink much beer so I would be eating alot  :ha_ha:. Especially when I have the munchies  :red_eyes:
http://board.marlincrawler.com/index.php?topic=88478.0
Where are we going? And why are we in a handbasket?

My friend is goin to moan this weekend - RockcrawlinJK

 
 
 
 
 

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