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I do a lot of chicken ,ribs and poke butt.I like mesquite,cherry and apple .oak is my favorite.I like to put my dry rub on about 8am on football sunday put it in my smoker by 9am and nurse it all morning with bud light ready to eat by the end of game 2 .game 1 here 10am game 2 1pm late game 5pm .Best turkey I ever made I smoked 8 hours.
Quoted from Psw757:The issue is most BBQ joints and competition cooks use stick burners not pellet cookers. It is impossible to get the same flavor out of a pellet smoker.
Not saying they aren’t good because they are more user friendly for the average Joe,
just can’t get the same flavor.
My local BBQ joint is good but they want a an arm and a leg for their food.I am down to 1 arm 1 leg and 1 nut.
Quoted from SpyroFTW:The ribs in KC are top notch. Everywhere has their specialty. Im not familiar with tri-tip from California. What do you all do to it over there? That skirt steak for tacos looks good. We dont have good tacos like I have had in Cali and Texas.
Im sure there are many ways to do good Tri Tips sometimes all you need is salt n pepper the meat is so good other days teriyaki sauce on the tri tip is good same as teriyaki chicken.I find when Im doing teriyaki neighbors I have not seen in awhile decide its a good time to say hello.
Quoted from LeMansFan:I know, I know. My wife likes stuff well done, it kills me. When I make steaks I start hers 20 minutes before mine even gets a look at the grill.
Same here My wife loves a good ruined cremated ribeye.I prefer mine still mooing
Quoted from Spyderturbo007:A friend of mine needed a new computer so I hooked him up with my Dell discount and set everything up for him. In return, him and his wife had my wife and I over for Prime Rib. I'll let the pictures speak for themselves.
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very nice,Unfortunately I would probably eat that until it hurts.I cant walk away from good PR Horseradish and horseradish with sour cream on the side.
Quoted from Spyderturbo007:Made this earlier today for breakfast.
5 scrambled eggs, 1 cup of cheese, 12 slices of bacon and 1lb of breakfast sausage. Rub with some Holy Cow Honey Hog and on the smoker for about 90 minutes.
Turned out great.
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is there ham in there too ?looks good
Quoted from Spyderturbo007:Nope. Just the bacon and sausage. If I were to do it again, I’d probably go with 1/2lb of breakfast sausage, 6 eggs and maybe 2 cups of cheese.
It was a lot of pork. My wife and I agreed that more egg and cheese would have been better. Don’t get me wrong, it was really good but that would have made it just a little bit better.
Quoted from RVH:It’s called the breakfast fatty from
Matt Pitmans Meat Church.
thanks for the great recipe guys I will enjoy this
Quoted from Spyderturbo007:Those look pretty damn tasty! We do something similar, but they are BBQ Bacon Wrapped Jalapeno Chicken Thighs. Got the recipe from one of Malcom Reeds old videos. Ours cook a lot faster than his do in the video, so if you try it out watch them closely. If they go to high all the cheese melts out and they aren't as good.
hell yeah
I think its important to make sure any stuffed jalapeno or pepper is thouroughly cooked ,if you take them off too early and the pepper is still hard they will not fly off the plate .But when done correctly like the examples above were talking food of the Gods.
Quoted from Spyderturbo007:Those look pretty damn tasty! We do something similar, but they are BBQ Bacon Wrapped Jalapeno Chicken Thighs. Got the recipe from one of Malcom Reeds old videos. Ours cook a lot faster than his do in the video, so if you try it out watch them closely. If they go to high all the cheese melts out and they aren't as good.
I tried this yesterday,wow very good.These disappear fast at my house.
Quoted from Jamesays:I am trying to find a good set or single thermometer for my smoker,anyone using something besides drip pans that came with the smoker to help keep clean.Any ideas
9FD1A40A-07DC-4674-B6ED-A4CB765C5F56 (resized).jpegQuoted from zermeno68:Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
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looks damn good
Quoted from zermeno68:Good points!! Thanks for reply. That is probably where I went wrong. Even though stall temp was reached the bark was not as crisp/deep as I wanted… so, I’m thinking I wrapped too early.
I’ll adjust for next time and yes i’m eating this daily. Taste good, moist and dissolves like butter in your mouth.
you can unwrap near the end of the cook and crisp up the bark again.
Quoted from hawkeyexx:Cooking prime rib for Mother's day tonight because last weekend we had a family get together at my in-laws and they do not like food cooked on a smoker. [quoted image]
What will you put on it ? I have 1 waiting for my smoker but I have never done a prime rib out of the oven before.Cant wait to try one.
Quoted from hawkeyexx:Our grocery store had pork butts on sale for .99 a pound. I always cook on fat cap up and I cut the fat cap in squares and I add the fat cap to the meat when finished. Here are some photos before the cook and during the cook. Cooking with apple wood and Fogo.
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good looking poke butt
Quoted from hawkeyexx:Happy Memorial Day. I want to say Thank you to the brave men and women who have made the ultimate sacrifice. Going to over to see family today. They asked me to make hotdog chili. If you are interested in the recipe send me a pm.
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I tried your chili recipe,We all loved it.Thanks
Quoted from wayout440:My old grill went kaput and already rebuilt it previously, as well as my cheapo electric smoker that was a gift. I've been waiting since Christmas to get back in the grilling game and bought this beast for Father's Day. I'm stoked![quoted image]
nice
Quoted from vid1900:Get in the habit of spatchcocking your birds. Gets smoke through the entire carcass, and cooks in 1/2 the time. If you don't have kitchen shears yet, just use tin-snips.
Probably the best chicken if you want to wow your guest is Cornell Chicken, like they serve in NY.
The white sauce will terrify onlookers, but it's delicious
https://barbecuebible.com/recipe/cornell-chicken/
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I would say 2 thumbs up if possible
Quoted from pinmister:So I ended up selling my new Traeger pellet smoker on craigslist and decided to just purchase my BBQ from an award winning local restaurant instead. I could not produce nearly the same quality and the only thing that I was satisfied with was chicken, chicken wings, and pulled pork(found I get similar results in oven).
I thought I would share what my all time favorite BBQ is... and that is a pulled pork sandwich topped with apple coleslaw, pickled red onions, and then topped with a Carolina mustard BBQ sauce. This sandwich is a dream for me-so good! They also make fantastic ribs and burnt ends.
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thats some good looking eats
Quoted from vid1900:How about the $16 "holy" rub:
Sugar - yep
salt - got that
paprika - it's in every rub
dextrose - corn sugar
dehydrated garlic - Garlic Powder
celery - Celery Powder
silicon dioxide - sand
I mean, really guys; if you cant mix this up yourself, it's time to turn in your pitmaster card
sand ?
Quoted from vidguy:If you like a beefy chili, try this one with a smoked chuck roast. It has a deep flavor and you can really control the heat.
https://howtobbqright.com/2017/11/02/smoked-chili-recipe/
Quoted from Lostcause:Just had some St. Louis competition ribs whatever that means lol plus more delivered, too cold here to bbq though with my Weber kettle so will be in the oven.
Did some burnt ends last week in the oven with jerk rub then finished off with JD bbq sauce, man so nice.
You guys are going to cost me a small fortune, but so worth it!
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Looking Good
Quoted from vid1900:https://imgur.io/gallery/OPth8Id
Anyone ever seen anything more tender than this?
no,delicious
Quoted from vid1900:Looks like most bathtubs at HD hold 47 gallons.before they hit the overflow vent.
A 200 pound person would displace ~24 gallons of water (or maybe say, two 100 pound chicks).
So you might fill 23 gallons of sauce to take a bath in it.
If there are 68 gallons in this drum, you might get ~3 baths worth.
Maybe switch the Chipotle one for Honey BBQ in this case.Prevent Fire in the you know what
Quoted from mtn-:Only proper Thai papaya salad will do. Similar to this:
https://www.recipetineats.com/green-papaya-salad/
And what happened to my avatar?
I agree ,I get mine at a local Thai place.
Quoted from vid1900:You can talk about Texas all you want, nobody does a better barbecue than Brazil.
It's like a carnival of flesh
(You will not be sorry you clicked this link)
https://imgur.io/gallery/F6flLGP
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I would like to eat there,looks good bring a keg.
Quoted from TheGunnett:Hardwood Smoker by Dave Klose in Texas. It’s about 15 years old now and still works perfectly
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Beautiful
Quoted from vid1900:It's not really a "time" cook, but a temperature cook.
@ 225*f, smoke until you hit 125*f internally.
Then pull it off the grill, and loosely tent it for 25 minutes.
While tenting, crank the grill to 400-425 so it's ready to finish the cook. Take the drip pan and make your sauce.
Put it back on the grill, until meat hits 135*f
Rest again for 20 minutes, You can take the juices that drain during the rest and add them to the sauce.
Carve from both ends to give the more done pieces to those who want it, The majority of the meat will be medium-rare
Thank You ,sounds great.
Quoted from Jaybird815:I only buy chickens from an Amish farm that they carry at the local grocery store. Twice as expensive but 10 times better.
My girlfriend only buys Vietnamese market chickens they cost more too but she dont like my supermarket birds.Hers are smaller but very much better flavor.I buy any old bird in her opinion.
Quoted from vid1900:I just laugh when the BBQ hillbilly scientists say that liquid has to boil to evaporate.
I always think of how they evaporate sea salt just on the shore in ponds, or how the 'evaporation dish' around your houseplants evaporates just fine at 65*f.
(of course, even ice evaporates; slowly)
....and when you evaporate something, doesn't all the flavor stay behind in concentrate, and just the water vapor leave?
I would buy that stand for convenience,How easy is that to do.I also like those scissors/shears Hes using.
Quoted from mcluvin:The vacuum packed 2-pack Picanha was what I was focused on, but there was a single sitting right there with them, not vacuum packed. It actually just says top sirloin cap. They left the fat cap on there and frankly I would have been OK with them trimming it down a bit. This is an attempt at reverse sear on my Gravity using B&B lump and a few cherry chunks. I did 225 F and pulled at 130 F internal. My intention was to sear each side for 3 minutes at a higher temp but that was a bust. I'm paranoid of flare-ups and started to have one. I love the color though. That's about perfect to me.
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Noice
pasted_image (resized).pngQuoted from Viggin900:Ace has the bucket donation going on for $5. You get 20% off anything. They never run bbq seasonings on sale and if you buy 4 you get an additional %10 off. I cleaned up!
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I would like to try the injection of flavors.I need more info on what to buy.I often see the BBQ masters on TV doing it.
Quoted from PinJim:Not bbq, but, close enough. Filet cooked sous vide, then flash seared in the cast iron. We’ve made them this way a half dozen times. Once you do filets sous vide, restaurant filets will seem inferior.
So good. The main advantage being that the filet doneness is consistent through the entire piece of meat.
A real treat that we don’t do often, but it’s my bday. I asked for BLTs and got this. I have a good wife….[quoted image][quoted image]
Beautiful
Quoted from PinJim:Last but not least, all packaged up. Yield was 13.75 pounds, or (18) 12oz packages plus 4oz left over.
Boring post, I know. Hoping to help others in mass food prep as it’s very economical. We’ll eat a package or two per week, so this will last many months. Then, rinse and repeat.[quoted image][quoted image]
This makes sense,Im tired of throwing away so much good food because I cook too much.
Quoted from PinJim:We mainly use ours for sandwiches, salads and tacos. Chili is an interesting idea.
Anyone have any other good uses for pulled pork?
The wife and I eat super low carb, and bbq fits the bill. I just sub sugar free sauce and don’t add sugar to my rubs.
Tacos and Burritos are awesome with pork
Quoted from mtn-:Cooking, but not BBQ. Korv Stroganoff, a very simple but fantastic Swedish dish. Consists mainly of sausage, tomato paste, onions and cream.
I like to add garlic, some chili and green bell peppers as well.[quoted image][quoted image][quoted image][quoted image]
How do You serve it.Maybe over wide noodles ?
Quoted from jrcmlc:Wife made "carcass soup" from most of the rest of the turkey. Cook it all, strain it, add celery, carrots, tomatoes, mushrooms, cabbage, etc... It's freaking amazing. Just amazing.
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Heck Yes
Quoted from Wake2wood:I have an uncle that sends me a 6 pack of Taylor's Chili from just outside Springfield Illinois every xmas. Always loved it but was curious what was so diferent that made it so delicious. I have made a chili cheese dip on the smoker by layering cream cheese,Taylor's chili, and cheddar on top.
you had us at Chili
Quoted from mcluvin:Publix has USDA Choice Bone-In Rib Roasts for $6.99/lb limit 2. If you ask the butcher, you can get a whole one already vacuum packed. I paid ~$120 for mine. Gonna wet age it for a couple of weeks, then cut it into steaks.
My local Stores will have that price any Day now.I usually get the Big one like You say and cut it in half.Smoke 1 and freeze 1 for next time.
Quoted from zermeno68:Note to self. I suck at searing on the grill/smoker. I added thin layer butter (wife’s request) and I was nervous ti burn thr meat so I rotated a little sooner and often.
That ended up with a funky looking sear…. But it was damn tasty.
You see that the rib bone just fell off during the sear process. Oh well, I just continued to sear and now I have an additional piece of meat to eat. Now, this was a happy accident.
FYI, the wife likes the prime rib medium. I had to oblige. I call my first trial a super success!!!
Brining is the way to go. Perfect amount of salt. Love the application I decided to just leave the herbs intact. Easier to remove when slicing.
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Beautiful
Quoted from vid1900:https://www.reddit.com/r/Damnthatsinteresting/comments/1ai5tf3/there_is_a_place_in_france_where_they_cook_ham_in/
Great video where in France they have traditionally cooked hams in a giant vat of Asphalt.[quoted image]
interesting yes.I have a bunch of WTF after seeing it though.And a side of why.
Quoted from RyanStl:This is a Big Green Egg Tutorial for my friend Boob.
Doing 5.8 lbs of wings indirect, but not using platesetter so I can get a kiss of direct towards the end. I'm also using a Spider from Ceramic Grill Store to move the grate up to top of bottom shell.
I use two pieces of angle iron I got from Ceramic Grill Store to make a hot zone on one side. Those white things are oil dipped paper towels to get the lump going. I also have applewood chunks mixed in with half leftover lump from last cook and new lump.
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Let the coal catch fire and burn and then close the lid once you know everything is burning good and set your top and bottom vents to get to 450-500F. Be sure to let the dirty smoke die off before putting food on.
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Put the wings on the non-fire side. I prefer to use the bottom vent as my primary heat control, but do adjust the top too. But if I'm getting too hot, I always narrow the bottom opening first. Lid is closed all the time.
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After they have been cooking for awhile go ahead and move to the hot side to get some nice maillard effect. Even though those coals are way down there they are super hot. Pay attention and move stuff around or they will burn. This is where I close lid, but open move, close, open, move.
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Then put back on indirect side, test with instant temp probe and pull.
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Wings were on about 45 minutes.
Noice
Quoted from Jaybird815:If you want crispy poultry skin while smoking, dry the hell out of the bird with paper towels. With wings, place on a rack and put in fridge uncovered for at least a few hours or overnight. Add baking powder to whatever rub/seasoning mix you use. Food science!
Thanks I will try it.
Quoted from PinJim:Anyone else do flank steak? We marinated ours for about 24 hours. Then on the grill for 6 minutes per side at very, very high heat.
I'm proud and embarrassed to say that the wife and I ate almost the whole thing. It was flavorful and tender. Flank steak is such a crap cut of meat, but done right, it's absolutely delicious.[quoted image][quoted image]
Yes,Carne Asada
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San Jose, CA
