Post your BBQ And meals

[tracracer8867]

This is a touchy subject but I'm sure we can all agree BBQ amazing. Being born and raised in NC, BBQ consists of smoked pork/hog with your choice of sauce (Eastern/Lexington). There is also Texas, Memphis, KC, Alabama, etc.

Personally, I love all kinds of BBQ. I've been seriously smoking meats for the last 5 years or so. Once I've reached financial security with my normal job, I plan to retire and open up a BBQ restaurant for fun because I love smoking meats so much. I've already got a signature rub, Lexington style sauce, and sides. My BBQ slaw needs work but my coleslaw is amazing.

I would love to see what kind of BBQ you guys enjoy, like to make, or have questions about.

I'll start us off with the brisket I made a few days ago.

 

[/pine]

Flavor counts the most but did it pass the "hang test"...?

 

[tracracer8867]

Flavor counts the most but did it pass the "hang test"...?

Yes it tastes good, My wife had it sauced and i did the rest. it looks good and tastes even better.

 

[2LaneCruzer]

I would like to see a BBQ forum; there are a lot of us who enjoy it and love to share. There are numerous posts on this thread; one of which is mine:

Smoked Baby backs and DG's Rib Rub recipes

I know I have posted this before, but I was unable to find it, so I'll post it again in case anyone is interested. Yeah, my memory ain't what it used to be. I'll probably embarrass myself and discover I've posted it twice in the last month...

www.tractorbynet.com

I would be more than happy to share my experience, successes and failures.

 

[3Ts]

I've smoked mostly brisket and use commercial rubs on them.
I've tried ribs but not especially fond of the texture so I smoke them for an hour then move them to the oven to finish them with a little apple juice in the pan.
I've tried smoking a chicken, but that has not turned out well. I'd rate it "edible only if you're hungry".
I've tried smoking a turkey breast a couple of times and that turned out well.

What temperature do you smoke to? and how long do you expect it to take?

I run my briskets to 193* and expect it to take 12 hours from the time I start it to the time I can start cutting it. The weight doesn't make much difference and I try to hold it above 190* for at least 1 hour but not more than 2 before I take it off. I try to let it cool to 160* before cutting it but I frequently can't wait that long.

I recently tried pulled pork. It turned out good and I'll do it again, but found out a couple of big forks doesn't work well for pulling it. You really need those monster claws.

 

[dlctcg]

This is a touchy subject but I'm sure we can all agree BBQ amazing.

I'm not sure it is a touchy subject... but it is a tasty subject.... definitely a hands on / hands off subject...

So, I'm not a purist anymore... I used to smoke everything that was BBQ... heck I still cold smoke cheese, smoke batches of atomic buffalo turds, etc, etc... but for certain items I have now become a (lets say) hybrid cooker...

Pulled pork was mentioned & prior to the past few years I have either smoked low & slow or done it slow cooked in a pot (two very different styles)... but since we started experimenting with sous vide style of cooking, I've traded my practices for many things I thought I did well... so, now for pulled pork we dry rub, smoke heavily for 2 - 3hrs then seal & sous vide the pork butts for 40-48hrs...

 

[2LaneCruzer]

I've smoked mostly brisket and use commercial rubs on them.
I've tried ribs but not especially fond of the texture so I smoke them for an hour then move them to the oven to finish them with a little apple juice in the pan.
I've tried smoking a chicken, but that has not turned out well. I'd rate it "edible only if you're hungry".
I've tried smoking a turkey breast a couple of times and that turned out well.

What temperature do you smoke to? and how long do you expect it to take?

I run my briskets to 193* and expect it to take 12 hours from the time I start it to the time I can start cutting it. The weight doesn't make much difference and I try to hold it above 190* for at least 1 hour but not more than 2 before I take it off. I try to let it cool to 160* before cutting it but I frequently can't wait that long.

I recently tried pulled pork. It turned out good and I'll do it again, but found out a couple of big forks doesn't work well for pulling it. You really need those monster claws.

I smoke my chickens using the same procedure I use for my baby backs. I wash them, spray with olive oil and apply a generous coating of dry rubb; and put them in a plastic bag in the frige over night. This is like brining;it make them very flavorful and very moist. I then cook them at 250 for about 2 and 1/2 hours. They always turn out great.

 

[/pine]

Brisket has notably always been one of the most difficult cuts of meat to get right on the pit...
...There's been hundreds of TV competition shows and youtube videos where many of the best pit cooks reveal some of their secrets...but just until recently a couple of the more famous brisket cooks have given up a trade secret to getting brisket right every time...That secret is beef tallow and it's use in the wrap...

just google "beef tallow brisket" for some of the revealing youtube videos...

FWIW...the "hang test" I mentioned in an earlier reply is...a slice of brisket should hang / drape over a finger etc. without falling apart...but should pull apart without pulling it off the finger...

 

[tracracer8867]

Post some pictures Boys!!!
Let's make this thread a lively one with lots of cool pictures and fun time.

 

[Wakey]

If these look like awkward crops, it’s because I typically hang a bird in each shot. 2 brothers and 2 friends have a lively back and forth with these.

I’ve had my Big Green Egg for over a year and it is outstanding.

Big fat T bone from last night.

Center cut pork chop

Chicken thighs

Wings. Typically I cut these and save the ends and freeze for making stock.

 

[2LaneCruzer]

Brisket has notably always been one of the most difficult cuts of meat to get right on the pit...
...There's been hundreds of TV competition shows and youtube videos where many of the best pit cooks reveal some of their secrets...but just until recently a couple of the more famous brisket cooks have given up a trade secret to getting brisket right every time...That secret is beef tallow and it's use in the wrap...

just google "beef tallow brisket" for some of the revealing youtube videos...

FWIW...the "hang test" I mentioned in an earlier reply is...a slice of brisket should hang / drape over a finger etc. without falling apart...but should pull apart without pulling it off the finger...

The best brisket I ever cooked, was coated in sugar, and placed in a baking bag overnight in the frige. It was then quickly rinsed, patted dry, then sprayed with olive oil and given a generous application of dry rubb. Cooked on the egg at 250 until it reached 200 degrees. I used Mesquite, Blackjack Oak and Pecan wood for the smoke flavor.

Rule #1: Use the best grade of brisket you can buy; prime if available, nothing less than choice.

 

[/pine]

The best brisket I ever cooked, was coated in sugar, and placed in a baking bag overnight in the frige. It was then quickly rinsed, patted dry, then sprayed with olive oil and given a generous application of dry rubb. Cooked on the egg at 250 until it reached 200 degrees. I used Mesquite, Blackjack Oak and Pecan wood for the smoke flavor.

Rule #1: Use the best grade of brisket you can buy; prime if available, nothing less than choice.

I learned how to smoke fish and seafood at a very young age...learned all about the different flavors different wood yielded...back then "buttonwood" (black mangrove) gave most fish the best smoked flavor...but it became illegal to cut mangrove so pecan and citrus (orange, grapefruit etc) became the prevalent woods for smoking seafood (on the west coast of FL anyway)...

At any rate brisket has been my obsession for about the last 10 years...I've watched every top tier competition brisket bbq TV show and video there is...

I agree about the grade of beef...the hardest thing thing to do is getting consistent results once you're happy with the outcome...getting a consistent preparation technique and result is hard when still looking for the right flavor combo in the rub/marinate etc...

Chicken and ribs etc. are relatively easy to master getting consistent results because of a much shorter cooking time required...

 

[check]

Man, I simply do not have the patience for these long recipes. For me, BBQ is a thick steak, 3 minutes on each side. My daughter and I used to call it “serious blood”, and she loved rare just a much as me.

Now she is vegan. Where did I go wrong?

 

[2LaneCruzer]

I learned how to smoke fish and seafood at a very young age...learned all about the different flavors different wood yielded...back then "buttonwood" (black mangrove) gave most fish the best smoked flavor...but it became illegal to cut mangrove so pecan and citrus (orange, grapefruit etc) became the prevalent woods for smoking seafood (on the west coast of FL anyway)...

At any rate brisket has been my obsession for about the last 10 years...I've watched every top tier competition brisket bbq TV show and video there is...

I agree about the grade of beef...the hardest thing thing to do is getting consistent results once you're happy with the outcome...getting a consistent preparation technique and result is hard when still looking for the right flavor combo in the rub/marinate etc...

Chicken and ribs etc. are relatively easy to master getting consistent results because of a much shorter cooking time required...

Try my #2 rubb recipe. It's a good all purpose rubb; I have a couple or regular "customers" who come around with empty containers when ever I make a batch.

 

[Wakey]

I just prepped this for tonight. Bacon Wrapped Jalapeño Poppers

https://biggreenegg.com/recipes/big-green-egg-bacon-wrapped-jalapeno-poppers/

This is a must have appetizer, especially if you have folks over.

The first time I made these I put a few in my toaster oven to test out with my lunch. They were meh at best, not sure what the fuss was about with these things.

I put the rest on the grill that evening and they were nothing short of incredible.

I don’t cook these in pans like pictured in the recipe. That seems like a greasy mess. I put them on the grill grate and put aluminum foil on the diverter to catch the drips.

 

[ljjhouser]

If these look like awkward crops, it’s because I typically hang a bird in each shot. 2 brothers and 2 friends have a lively back and forth with these.

I’ve had my Big Green Egg for over a year and it is outstanding.

Big fat T bone from last night.

View attachment 707616


Center cut pork chop

View attachment 707617

Chicken thighs

View attachment 707618


Wings. Typically I cut these and save the ends and freeze for making stock.

View attachment 707619

If I were a restaurant owner, I would buy the picture of the t-bone (top) from you and show it in every ad I ran. Makes me hungry just looking at it. Ha! good job.

 

[2LaneCruzer]

I just prepped this for tonight. Bacon Wrapped Jalapeño Poppers

Big Green Egg Bacon Wrapped Jalapeño Poppers

This is a must have appetizer, especially if you have folks over.

The first time I made these I put a few in my toaster oven to test out with my lunch. They were meh at best, not sure what the fuss was about with these things.

I put the rest on the grill that evening and they were nothing short of incredible.

I don’t cook these in pans like pictured in the recipe. That seems like a greasy mess. I put them on the grill grate and put aluminum foil on the diverter to catch the drips.

Try putting a Little Smokey sausage...or chunk of Polish sausage... in the middle of the cream cheese. It jazzes it up considerably.

 

[strantor]

Rule #1: Use the best grade of brisket you can buy; prime if available, nothing less than choice.

Agreed.

Rule #2
Don't start late. Meat should be coming off the pit well before people start asking about it. For a dinner brisket this means putting meat on the pit around 3am.

Rule #3 don't cut into a brisket for least an hour after it comes off the pit. This is more important than the heat/speed you use to cook it. If you're pressed for time, you can stretch the bounds of "low & slow" to get it done on time but under no circumstances should you be slicing into it straight off the pit.

Best IMO to cook it overnight, put it in a cooler wrapped in towel in early morning, and let it slowly cool over the course of the whole day until dinner time. Best brisket ever, when you do that.

 

[Thomas]

Version roast cook slowly wrap in tin foil butter with onions potatoes carrots.

 

[Wakey]

Here are the poppers from the other day.