Author Topic: Tis the season, BBQ anyone?  (Read 94792 times)

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Shamb

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Re: Tis the season, BBQ anyone?
« Reply #90 on: May 14, 2010, 11:30:57 AM »
it's a b-e-a utiful day so i'm gonna BBQ some rib tips. i've got a bunch left over in the freezer... still havn't decided what kind of dry rub i'm gonna use.. something new.

I'll post up pic's and specifics later.


So here's what I ended up using for a rub, something different then the norm.


2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

At an hour or so i'm gonna wrap 'em in tinfoil with butter and a beer, molases, apple cider vinegar, apple juice blend that I got from Toymin8r

Small amount to keep 'em hydrated then last 30 min's i'll baste
« Last Edit: May 14, 2010, 03:42:51 PM by Shamb »
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #91 on: May 14, 2010, 06:18:20 PM »
before/after








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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #92 on: May 23, 2010, 12:52:25 PM »
So i'm gonna be attempting my first WHOLE chicken. I bought a little 5.5lb'er.... any tips?

I've got a new BBQ sauce i'm working on that i'll post up soon, I plan on placing the chicken on a beer can and smoke it for.....  ??  not sure on the time yet or what temp the meats suppose to be.  I'm guessing around 170-180* ??

gonna do it similiar to a turkey, stuffed with garlic, onions and spices.  with some butter stuffed inbetween the skin/breast.
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kneedownnate

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Re: Tis the season, BBQ anyone?
« Reply #93 on: May 23, 2010, 01:41:48 PM »
I've no idea, but you're making my mouth water
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #94 on: May 23, 2010, 03:40:11 PM »
lol i'll post pics as always.
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #95 on: Jun 08, 2010, 08:07:58 PM »
Im entering in my first Rib cook off on Saturday. It's a local contest for charity to try and build a community center in the area. For a good cause and i'd like to see how my ribs stack up against the competition in the area.

Gonna be cooking 3 St.Louise cut pork ribs. I've got a local butcher about 10 miles away that I buy all my ribs from and he gets them from a local farm.

Got a few friends from work to give me a hand, i'll try and get some pics and post up!

Wish me luck.

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Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #96 on: Jun 08, 2010, 08:17:43 PM »
:thumbs:  St. Louis style is the way to go.  Very meaty cut.  

Whatever you do don't change the method or recipe from what you already know.  That's the #1 mistake competition bbq'rs make and they end up screwing something up.   Good luck!
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kneedownnate

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Re: Tis the season, BBQ anyone?
« Reply #97 on: Jun 08, 2010, 08:55:31 PM »
That's badass man, congrats!  Should be very interesting. 
RIP KYOTA

You can go through life being scared of the possible, or you can have a little fun and tease the inevitable.

Give a man venison, he'll eat for a day. Teach a man to hunt Blacktail, he'll be frustrated for life!

notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #98 on: Jun 08, 2010, 09:27:01 PM »
Sounds fun.  Might check the rules, as some cookoffs don't allow st. louis cuts.  We did a new-ish cookoff in my hometown back in May and did pretty fair.  46 teams, and we got 4th in chicken, 10th in brisket, and tabled on ribs.  We usually do one closer to Houston that draws 120+ teams, and generally get our name called a few times.  You're gonna be hooked once you do your first cookoff.  Me and my dad have been doing them together for 12 years now.
-Jason


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46&2

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Re: Tis the season, BBQ anyone?
« Reply #99 on: Jun 09, 2010, 05:08:32 PM »
I need to stop checking this thread. Its making me drool on the keyboard...  :drool:
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #100 on: Jun 10, 2010, 06:03:19 PM »
Quote
Might check the rules, as some cookoffs don't allow st. louis cuts

That's the only thing they're allowing.. lol

This is pretty low key from what i'm guessing.. we live in a fairly small town..

I'm wondering if its gonna be like i've watched on tv.  Wondering if i'm gonna need something to present them in  (parsley around the edges)  or something similar....  or if it'll just be ribs... that's it.


Waiting for a friend as we speak to get off work so we can haul my bbq over to his house since he lives very close to the park where it'll be held.

Might go buy my ribs today as well... not sure.. I wanted to wait until tomorrow but if they're out for some reason i'll need a back up plan.

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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #101 on: Jun 10, 2010, 06:55:01 PM »
if it's a sanctioned event, they'll only allow the meat in the box.  at least, that's how most of the sanctioning bodies in TX work.  If I were you, since you don't know, I'd pick up some parsley/greenery just in case.
-Jason


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P-DiseToy24

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Re: Tis the season, BBQ anyone?
« Reply #102 on: Jun 11, 2010, 09:53:41 AM »
This is the only thread I could look through from start to finish every time I see it..... MMMMMMM

I'm hungry

Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #103 on: Jun 12, 2010, 03:09:25 PM »
I didn't win!! 

It's all good though, there was some tough competition and it was really windy so I was having a hard time keeping temp steady.

I think I let them cook a little too long as well... the honey/brown sugar glaze started to burn which definently didn't help.

no biggie!  I had fun, I really can't wait to do another one. I really want to nail 'em and see how it goes.

Met a few BBQ nut's like myself that live in the area...

I'm wondering if there's a website where people post competition events?   I'm wondering how often these events are held and I don't even know about it...

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Re: Tis the season, BBQ anyone?
« Reply #104 on: Jun 12, 2010, 07:31:20 PM »
I didn't win!! 

It's all good though, there was some tough competition and it was really windy so I was having a hard time keeping temp steady.

I think I let them cook a little too long as well... the honey/brown sugar glaze started to burn which definently didn't help.

no biggie!  I had fun, I really can't wait to do another one. I really want to nail 'em and see how it goes.

Met a few BBQ nut's like myself that live in the area...

I'm wondering if there's a website where people post competition events?   I'm wondering how often these events are held and I don't even know about it...



Hey well thats cool you are good enough that you feel confident to compete. I'm still a BBQ n00b. Working my way up haha. Congrats on competing even if ya didn't win man. :beer:
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #105 on: Jun 13, 2010, 12:16:20 PM »
I consider myself a noob still and I grill/BBQ nearly every day.

one thing i'll tell you is if you decide to do competition it's a little intimidating.. there's teams that have thousands of dollars wrapped up in equipment... not only that but your not as comfortable as when your sitting in your own backyard. Also weather plays a big roll in the way everything cooks.

But that doesn't mean anything, good BBQ doesn't care what it's cooked in... as long as it's done right.

I found some cook off's that are fairly close in the CA area.. thinking about hitting a few of the closest one's.

I've gotta perfect my technique a little better as well, especially when it comes to weather...
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Toymin8r

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Re: Tis the season, BBQ anyone?
« Reply #106 on: Jun 13, 2010, 01:30:58 PM »
I know the problem.  In your back yard your tipping back  :beer: all afternoon and get to that happy place when you don't worry about screwing it up.   It turns out fine that way.    Without the  :beer: your were too nervous.  
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Re: Tis the season, BBQ anyone?
« Reply #107 on: Jun 13, 2010, 08:29:45 PM »
we started drinking at about 7am   :hahaha:

I usually let 'em go for an hour or so directly on the grill then wrap 'em for about 2 to 2 1/2 hrs...

but I was worrying too much about the time I think so I started them way to early and they cooked for like 5 hrs or so..

Also the bbq really isn't big enough, we had to cook 3 racks and I can barely fit 3 racks on the grill.. when I did that the temp was reading around 120*    because none of the heat was getting to the top of the bbq near the temp gauge.. so I had to stick one of the racks up top.

I'd like to get the BBQ that Cheesemaker has because I believe it's much bigger and can fit atleast 3 racks with some room to keep the heat away from the meat.

Besides that it's not fun lugging around a 200lb BBQ
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #108 on: Jun 13, 2010, 08:33:42 PM »
This is actually what i'm looking at for my next purchase   :greengrin:

http://www.chargriller.com/store/product_info.php?cPath=21&products_id=30

Char grillers Outlaw, 1000 square inch's of cooking space, i'd slap a smoker box on the side and call it good.
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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #109 on: Jun 13, 2010, 09:19:21 PM »
Next time you're cooking ribs, try the 3-2-1 method. 

3 hours w/ dry rub only on smoke (about 240-250 degree pit)
2 hours wrapped in foil (still only with dry rub, maybe add a *little* bit of apple juice )
1 hour with foil opened, meat side up, glazed.
-Jason


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Re: Tis the season, BBQ anyone?
« Reply #110 on: Jun 13, 2010, 09:21:32 PM »
Also, for a smoker, just find a New Braunfels (maybe Char-Broil now) offset smoker.  We have one of those that we've had for years and it's still a great little home pit.  I've even used it in comps for ribs and chickens.
-Jason


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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #111 on: Jun 14, 2010, 08:41:45 PM »
I will try that next time I cook rib's. I've got a rack that i'm gonna cook this weekend just for the heck of it.

I'll post up how it goes w/ pic's.

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Cheesemaker

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Re: Tis the season, BBQ anyone?
« Reply #112 on: Jun 16, 2010, 09:43:46 PM »
Shamb, I almost bought another bbq like I got awhile back.  They were on sale for $99, but also had a 10% off coupon.  But I didn't.  I've been thinking on playing with a UDS.  Just need a barrel that has been only used for food grade.  But if I was to order a new grill, I'd definitely go with the Outlaw.  Bigger is better.  I've been drooling over those Yoder tow behind grills.  But I don't have $3500 to just dump on a grill/smoker.
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #113 on: Jun 17, 2010, 10:30:36 AM »
I emailed char griller, the outlaw is 116 lbs :ack:  the smoker box would be atleast another 50 lbs... so bbq and smoker together is roughly 166 lbs...

I need something that's big but is mobile as well..
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Re: Tis the season, BBQ anyone?
« Reply #114 on: Jun 17, 2010, 01:10:06 PM »
that's not terrible, at least it'll have wheels so you can move it around.  FWIW, my backyard smoker (with useless wheels due to the weight) comes in around 300 lbs.
-Jason


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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #115 on: Jun 17, 2010, 04:42:14 PM »
not exactly BBQ but i'm cooking some burgers tonight.

I love burgers so I go all out when I make 'em...

Gonna do a Bacon cheese burger w/ a blend of Tilamook sharp cheddar and some smoked gouda covering a chipotle chili sauce on a big sesame seed bun.

My wife likes an avacado spread on her's.. mmm MMM!

...with home made fries of course!    :yesnod:
R.I.P to my Papa, I miss you pops......

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Re: Tis the season, BBQ anyone?
« Reply #116 on: Jun 17, 2010, 04:44:26 PM »
Some mods.
http://www.deejayssmokepit.net/Downloads_files/CharGrilleMods.pdf
I've also seen like those 12" tall pushmower wheels on them to make them roll better.  I'm gonna try to find that mod, and do it to mine.  

Have you tried Tillamook White aged cheddar?  That is way better than the sharp cheddar.  :wag:
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Re: Tis the season, BBQ anyone?
« Reply #117 on: Jun 18, 2010, 09:20:07 AM »
Quote
Have you tried Tillamook White aged cheddar?  That is way better than the sharp cheddar

Yep, much better!   but the only place you can get it here is Sam's Club and I don't have a card anymore.. never renewed it because I rarely go there.

I like the extended chimney mod and the dual temp gauge!  I think i'm gonna do the dual temp on my duo..  that was one of the main prob's I had at the comp.
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Shamb [OP]

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Re: Tis the season, BBQ anyone?
« Reply #118 on: Jun 18, 2010, 03:45:35 PM »
Chickens not gonna happen until tomorrow, still thawing.

Here's my plan on attack from watching youtube for about an hour on beer can chicken.

rub's gonna be as follows

2 tbls salt
1-2 tbls paprika
1-2 tbls pepper
1 tbls garlic powder
1-2 tbls brown sugar
pinch of curry powder

gonna place it on a Red Tail ale from mendocino...

cook it on indirect heat for 1hr 15 min's  @ about 350*    probably hit it with some hickory smoke also.

pics soon to come!
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notyourmomslx450

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Re: Tis the season, BBQ anyone?
« Reply #119 on: Jun 18, 2010, 09:44:59 PM »
watch the brown sugar going on as a rub.  Has a tendency to caramelize and blacken.  also, pour out (drink) a little of the beer and replace the missing beer with butter.  It'll change everything. :D  Also, put some olive oil (or even mayo) on the skin of the chicken before you sprinkle on your rub.  It'll make for some nice crisp skin.
-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:
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