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Gimme your rub recipes for pork. I want something new.
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Jun 16, 2018 01:01
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RisqueBarber posted:Pecan Lodge in Dallas Went there when visiting family on a recommendation. It was good, but nothing to write home about.
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Jun 16, 2018 05:51
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Who's cooking today? I've got a pork butt going into the PBC.
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Jun 17, 2018 13:24
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I did 4 racks of ribs yesterday for an early Father’s Day BBQ. 7/10, and then I scorched the sauce, but I think my family’s standards are lower than mine so it’s all good. Goddamn I love ribs.
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Jun 17, 2018 13:28
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VERTiG0 posted:Who's cooking today? I've got a pork butt going into the PBC. I have a 6 pound plate of beef ribs ripping away at ~230F right now. kids also surprised me with this today: 
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Jun 17, 2018 16:36
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That is amazing.
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Jun 17, 2018 17:03
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VERTiG0 posted:Who's cooking today? I've got a pork butt going into the PBC. Going to do a turkey breast. Yeah, weird time of year but we've been having a hankering for a thanksgiving type dinner. gently caress me though, it will be 95 out combined with 100% humidity.
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Jun 17, 2018 17:35
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C-Bangin' it 
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Three racks of ribs are on the WSM. Overnight rest in the fridge with homemade rub, smoking on apple and pecan wood chunks.
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Jun 17, 2018 18:23
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VERTiG0 posted:Who's cooking today? I've got a pork butt going into the PBC. Doing my first low and slow smoke ever. I’m on a Weber 22” charcoal grill. I bought 2 racks of super premium heritage baby back ribs from Savenors in Boston so I am praying I don’t screw them up. They was pricey. Seems to be going well so far right now I’m ~80 minutes in, the applewood has stopped smoking and the probe reads 228 about 1” above the ribs. Got up to 240 near the beginning but not for very long maybe 15 or 20 minutes? I’m watching it like a hawk. My only concern is that with the water pan the grill is a bit crowded with only about 0.5 to 1” at most between the racks so it may take longer for them to cook through.
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Jun 17, 2018 18:25
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ROJO posted:I'm going to be flying into Dallas, driving to Houston, and flying out from there. Any killer brisket to seek out in or between those cities? Corkscrew in Spring (just off I45 on your way into Houston)
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Jun 17, 2018 18:43
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Murgos posted:My only concern is that with the water pan the grill is a bit crowded with only about 0.5 to 1” at most between the racks so it may take longer for them to cook through. Rotated the racks at the 120 min mark and the air temp in the grill shot up to 263. It’s coming down now though. I think they still have a ways to go though. e: note to self. 13x9 for a water or drip pan is too large for this grill e2: took them out after almost 5 hours. Absolutely lovely. Murgos fucked around with this message at 23:47 on Jun 17, 2018 |
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Jun 17, 2018 19:28
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VERTiG0 posted:Who's cooking today? I've got a pork butt going into the PBC. Not in the smoker, but I'm doing a miso and ginger glazed salmon on the grill.
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Jun 17, 2018 23:23
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Is there a grilling thread? We finally have room for one and I'd like to pick some brains.
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Jun 17, 2018 23:56
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Just post it here. Most of us do both anyway.
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Jun 18, 2018 00:22
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Anyone here have a lot experience with an Oklahoma Joe Highland? More specifically a modified OKH? I've been looking into offsets to compliment my 18" WSM for larger cooks and I saw a highly modified one near by for $500. The modifications included gasket kits for both the chamber and fire box, locking latches for the cook chamber, charcoal basket, tuning plate, water pan, a flame boss 200 with wifi. Worth it? Still a piece of junk? General opinions?
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Jun 18, 2018 14:55
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Tezcatlipoca posted:Just post it here. Most of us do both anyway. Alrighty. Just looking for recommendations for a decent propane grill under $500. I'd like at least 3 burners. So far the Broil King Signet looks good. A lot of reviews for CharBroil grills talk about how the innards rusted even with a cover.
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Jun 18, 2018 15:43
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10 Beers posted:Alrighty. Just looking for recommendations for a decent propane grill under $500. I'd like at least 3 burners. So far the Broil King Signet looks good. A lot of reviews for CharBroil grills talk about how the innards rusted even with a cover. Check craigslist or facebook market place for an older Weber Genesis. They're great grills and parts are readily available online in case it might need something. You usually find ripping deals, $25-$100 for one that is leaps and bounds better than new grills sold at most big box stores for 5 times the price.
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Jun 18, 2018 15:56
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10 Beers posted:Alrighty. Just looking for recommendations for a decent propane grill under $500. I'd like at least 3 burners. So far the Broil King Signet looks good. A lot of reviews for CharBroil grills talk about how the innards rusted even with a cover. I have a CharBroil and my one complaint is that there is no low setting (which makes sense given the name). The burners go from high to super high. Even with just one burner on it's lowest setting the grill gets up to 400, all 3 going and it's like 750+. Great for steaks but bad for basically anything else. I bust out the charcoal grill if I want a low temp. I haven't had any issues with rusting even with a cover, but I live in CA so it's not humid or rainy at all. DiggityDoink fucked around with this message at 19:22 on Jun 18, 2018 |
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Jun 18, 2018 19:19
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Got a huge frozen wild boar shoulder from a buddy a few months ago (it is now pretty drat freezer-burned thanks to the bag popping open at some point). Figured it be perfect for a sous vide + smoke since boar is so lean. Tentative plan is: 1. Let the shoulder thaw until it gets to fridge temp. Dry off and salt for ~12hr or whatever. 2. Cut in half, rub, and bag - it's really long and don't see another way to make it actually fit in a bag besides cutting it 3. Sous Vide @ 165 for 24 hours (kind of guessing on time) 4. Take out of bath, reserve drippings, dry off and re-rub 5. Smoke @ 300 for 90min or until a nice bark forms Anyone attempted this before? I'm fairly new to sous-viding so don't really know the best way to tackle this. Would love some feedback. Oh also - don't really have a sous vide container that's big enough for this monstrosity so might just use a home depot bucket or something. Is that too deep for the circulator to maintain accurate temp?
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Jun 18, 2018 20:23
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dy. posted:Got a huge frozen wild boar shoulder from a buddy a few months ago (it is now pretty drat freezer-burned thanks to the bag popping open at some point). Figured it be perfect for a sous vide + smoke since boar is so lean. Going to let you know as I've done a number of 'bbq & smoke' SV things. The smoke isn't going to be as prevalent as it is when smoking from raw. As for a cooking vessel I bought a cooler and cut a hole in it to use for big/long cooks. It's more efficient for the circulator. This is the one I use - https://www.amazon.com/Coleman-Can-...748610593&psc=1 If you want more of a smoke you could smoke 1st then SV. I've always thought this was silly though as you'd have to put it back on the smoke to get the bark. Additionally, I've never cared for final temp stuff, it was just about getting the bark. As for time, Kenji hhas pork shoulder (5 to 7 pounds total) for pulled pork which he does 165°F (74°C) for more traditionally textured pulled pork, for 18-24hrs. https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html
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Jun 18, 2018 21:19
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Also, the colder the meat the more smoke it will absorb.
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Jun 18, 2018 21:24
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sterster posted:Going to let you know as I've done a number of 'bbq & smoke' SV things. The smoke isn't going to be as prevalent as it is when smoking from raw. As for a cooking vessel I bought a cooler and cut a hole in it to use for big/long cooks. It's more efficient for the circulator.
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Jun 18, 2018 21:35
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(Similar conversation going on in the SV thread now too.)
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Jun 18, 2018 21:36
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Subjunctive posted:(Similar conversation going on in the SV thread now too.)
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Jun 18, 2018 21:50
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atothesquiz posted:Check craigslist or facebook market place for an older Weber Genesis. They're great grills and parts are readily available online in case it might need something. You usually find ripping deals, $25-$100 for one that is leaps and bounds better than new grills sold at most big box stores for 5 times the price. Seconding this. Even if you had to replace parts Weber sells pretty much everything for their line up. My Weber is probably 25 years old.
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Jun 19, 2018 14:47
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Murgos posted:e2: took them out after almost 5 hours. Absolutely lovely. Glad your first smoke went well, but keep in mind that part of the glory of smoking is the ability to take a cut of meat that is otherwise nearly inedible, and make it amazing. Smoke more cheap things, rather than fewer expensive things. 
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Jun 19, 2018 16:02
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micron posted:Seconding this. Even if you had to replace parts Weber sells pretty much everything for their line up. My Weber is probably 25 years old. Craigslist: $125 
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Jun 19, 2018 17:17
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MrYenko posted:Glad your first smoke went well, but keep in mind that part of the glory of smoking is the ability to take a cut of meat that is otherwise nearly inedible, and make it amazing. Smoke more cheap things, rather than fewer expensive things. I usually just use the grill to sear steaks or burgers hot and fast, getting an afternoon to hang out and mind the grill was a fathers day present. Not going to happen too often. But now I know I can get a solid ~230 degrees for > 5 hours (about 1/5 the coals were still uncharred when I pulled the ribs) with minimal attention so I may be able to 'set it and forget it' with only an occasional check in and do more frequent smokes in between other chores/errands.
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Jun 19, 2018 18:42
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Any suggestions on how to smoke country-style pork "ribs"? I know they're not actually ribs, but a buddy grabbed a bunch while he was at the butcher today. Slow and low like a butt/ribs, or something different? Going to be doing wings and baby backs on my WSM, just not sure if that approach is best for this type of cut as well. Amazing Ribs suggests not cooking them up over 140, other places say do it. I'd welcome any advice.
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Jun 20, 2018 00:17
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atothesquiz posted:Craigslist: $125 That's a drat fine looking grill. How much work/replacement parts did you have to toss at it after you snagged it?
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Jun 20, 2018 00:18
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qutius posted:Any suggestions on how to smoke country-style pork "ribs"? I know they're not actually ribs, but a buddy grabbed a bunch while he was at the butcher today. Slow and low like a butt/ribs, or something different? Going to be doing wings and baby backs on my WSM, just not sure if that approach is best for this type of cut as well. I'd go with slow and low. One of those mystery meats depending on what the butcher calls it.
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Jun 20, 2018 00:29
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qutius posted:Any suggestions on how to smoke country-style pork "ribs"? I know they're not actually ribs, but a buddy grabbed a bunch while he was at the butcher today. Slow and low like a butt/ribs, or something different? Going to be doing wings and baby backs on my WSM, just not sure if that approach is best for this type of cut as well. I've had tough ones and tender ones. many times in the same package. I agree with low and slow, just to be sure. Cannot overdo them and if you do, hey pulled pork, eh?
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Jun 20, 2018 03:25
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Works for me! Maybe I'll pull one out when it hits 140ish just to try, we have plenty. Haven't fired up in the smoker in too long so looking forward to Friday 
qutius fucked around with this message at 06:05 on Jun 20, 2018 |
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Jun 20, 2018 05:58
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qutius posted:That's a drat fine looking grill. How much work/replacement parts did you have to toss at it after you snagged it? None. It was only missing the heavier metal grease can that you put the foil tins in but I never bothered to replace it.
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Jun 20, 2018 16:57
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Turns out my grill questions are mute because my in-laws got us a 3 burner CharBroil infrared as a housewarming gift! Can't wait to fire it up!
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Jun 20, 2018 17:00
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*moot
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Jun 20, 2018 17:50
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best dry rub ribs I've done 
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Jun 20, 2018 17:56
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Unfff...
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Jun 20, 2018 18:00
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Bottom Liner posted:best dry rub ribs I've done Lordy lordy. What's in the rub?
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Jun 20, 2018 18:10
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That is a lot of smoke ring.
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Jun 20, 2018 18:15
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