BBQ? REAL BBQ?

[FJRider]

Anybody here do 'Q?

I just pulled 20lbs of pork shoulder off the smoker after 18 hours. Before putting it on at 11 last night, I injected it with Jack Daniels/olive oil, slathered the outside with mustard, then gave it a dry rub of Pappy's, garlic powder, and black pepper. Ran the smoker (Traeger) at 225 using maple wood. Spritzed every time I walked past it with Jack Daniel's/cider vinegar/maple syrup mixture.

Got it all wrapped in foil and ready to take to my daughter's softball game. I'll pull it there for sammiches...good eatin'!!!:teeth

~jd

[VTRweasel]

Yes, and that sounds good.


<----Makes the best smoked salmon

[FJRider]

Yes, and that sounds good.


<----Makes the best smoked salmon

I've got some alder and grape I've been saving to do a salmon. How do you do it? Gonna try cheese one of these days, too.

[Mike T]

:teeth BBQ season is here...*2nd thread about BBQ'n*

[DrDave]

Sounds awesome. I love to smoke the shoulder, use a coffee marinade, mop with cider vinegar and maple syrup mixture. And shoot for 220. Top with homemade coleslaw.... man I'm getting hungry, where's the ball game?

[FJRider]

Sounds awesome. I love to smoke the shoulder, use a coffee marinade, mop with cider vinegar and maple syrup mixture. And shoot for 220. Top with homemade coleslaw.... man I'm getting hungry, where's the ball game?

The game is out in the 925...but you'd have to fight twelve 11-year-old girls (and their parents) for it.

I've heard of the coffee marinade, but haven't tried it. Last time I did ribs (I'm a 3-2-1 guy), I replaced the mustard slather with italian dressing-came out pretty nice!

~jd

[959Lover]

My parents are lords of kabob bbq'ing. They're a dynamic duo. She marinades, he q's. Juiciest cornish game hen you'd ever try....if you could convince them to work together again that is... :laughing

[pandy]

Now I'm hungry.... :cry

[2nsane]

I can Q the hell out of some Baby Back's:drool
Just ask Big186:thumbup
the bastid ate most of my ribs I cooked up last BBQ:laughing
this was the start of some Beautifull ribs
http://www.bayarearidersforum.com/forums/attachment.php?attachmentid=251151&d=1208307243

[FJRider]

I can Q the hell out of some Baby Back's:drool
Just ask Big186:thumbup
the bastid ate most of my ribs I cooked up last BBQ:laughing
this was the start of some Beautifull ribs
http://www.bayarearidersforum.com/forums/attachment.php?attachmentid=251151&d=1208307243

Loves me some food porn...

[Coffae]

Stop... :cry You have made me really hungry... I :love :bbq
Can you be my best friend :wave
or will I have to come down and steal those ribs :later

[Kornholio]

Is it lunch time yet? :(

[VTRweasel]

I think I'll do a salmon Saturday which means I need to start it tomorrow so it can sit over night. Cooking time is about 10 hours

I'll post the recipe when I whip it out tomorrow. :bbq

This is close though... http://www.salmonuniversity.com/rs_htss01_index.html

[FJRider]

I think I'll do a salmon Saturday which means I need to start it tomorrow so it can sit over night. Cooking time is about 10 hours

I'll post the recipe when I whip it out tomorrow. :bbq

This is close though... http://www.salmonuniversity.com/rs_htss01_index.html

Nice tutorial-gettin' me motivated to do a batch this weekend. I'm going to try smoking some cheese this weekend, as well...

[2nsane]

Stop... :cry You have made me really hungry... I :love :bbq
Can you be my best friend :wave
or will I have to come down and steal those ribs :later

hey next time I cook up some ribs I will post it up and you all can come eat them up!!!!

we need to have a Ribb OFF!!!! wish my place was bigger:(

[Starshooter10]

yeah i Q

i have my good ol charcoal webber :up

[1sicv8]

ive got some good tips from watchin some of the current food network shows...

1. use wet wood instead of tried out wood. the freshly cut wood will give u more flavor.

2. always wait til about 2minutes before ur ready to take things off the bbq before u add any sauce.

3. when makin kabobs, best to cook them as fast as possible, and keep all the meat the same size on the kabob.

thats all i can remember at the moment

[VFRrider]

I love real bbq also! I made a makeshift smoker in my old backyard that I'm sure the neighbors loved me for :)

Maybe we can have a barf meet at somebodys house one of these days? I'd offer up my place, but it's an apartment. That's my biggest complaint about where I'm living right now, not even space for a grill.

[Mike T]

Q on chicken.....do you cook it with BBQ Sauce before putting it on the grill or while its on it?

out of all the things i bbq'd...chicken is always the hardest...

will slitting the chicken before putting on the BBQ set help?

[2nsane]

I cook my chicky first then once its about 75% done I start slathering on the sauce

[Mike T]

ahhhh....so cook it when the meat is almost done then add the sauce while on the grill?

[FJRider]

ahhhh....so cook it when the meat is almost done then add the sauce while on the grill?

Always sauce the last few minutes. Most BBQ sauce is high in sugar, and once it burns, it will turn bitter. If you want to moisten the meat while cooking, a 50/50 mix of cider vinegar and Jack Daniel's in a squirt bottle is a good way to go.

I wouldn't slit or cut the chicken before cooking-I don't even use a fork to turn steaks-holes in the meat=holes for the juice to run out:(

The key to good, moist chicken is low & slow. If you try and cook chicken at the same temps you'd grill a steak (500-ish F), you'll dry out the meat and end up with a nasty, smoky grease fire. That soot is bitter, as well.

~jd

[Mike T]

ahaha thanks!