Trunk Monkey
Moderator
Mmmmm, brisket. Gotta say, the 50/50 salt and pepper rub has been by far and away my favorite. Really brings out the flavor of the meat.
The Ultimate BBQ Thread (1 Viewer)
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ewillis
SILVER Star
Step 1...make a simple brine. 3 gallons water, 2 cups kosher salt, 1 cup sugar. Add some garlic, peppercorns, and woody herbs (rosemary/thyme, etc).
Dissolve the salt and sugar completely in cold water. Then submerge turkey for 24 hours.
Rinse all that brine off, pat dry, and oil/season the skin. I cover the breast side with tri-folded cotton cheese cloth soaked in water to prevent the breast from getting too much smoke and blackening. Remove cheese cloth halfway through the cook.
About six hours smoke time....
Dissolve the salt and sugar completely in cold water. Then submerge turkey for 24 hours.
Rinse all that brine off, pat dry, and oil/season the skin. I cover the breast side with tri-folded cotton cheese cloth soaked in water to prevent the breast from getting too much smoke and blackening. Remove cheese cloth halfway through the cook.
About six hours smoke time....
Now that is the way to cook a Thunder Chicken. Kudos
Never would have thought about the cheese cloth. I'm stealing that idea!!!!
Bogo
FOOF
Makes me think of beggar's chicken.
I did Adam Perry's pork belly recipe on Friday. 5 1/2 hours wrapped at 275. Pulled for two hours then threw it back on at high heat for a bit with a bourbon glaze to crisp the skin. It was AMAZING. I had family that arrived in town that evening and this was our guy thing to kick off the weekend. 8 lbs, 5 guys, it was gone before I knew what happened.
Recipe here: Crisp and Unctious Pork Belly - Adam Perry Lang
That really looks good!!!!!
From a recent Baby Backs cook: Herb rubbed, a little smoke but not "smoked" and served with a blackberry-ginger BBQ sauce. They're on my permanent 'to cook' list.
I failed to get an After pic of these. Frog legs. Cajun style over applewood smoke. 250*F for about 2 hours. It's pretty much like an easier to eat, healthier (I'm guessing) chicken wing. Plus they look kinda human when raw, so they got that going for them. They went over well.
They went over well.
Christmas ducks. One plain with salt & pepper, one done with soy/merlot/honey/pepper/garlic powder (and marinaded during the cook). I used apple wood since I was out of cherry. 250*F for about 3.5+ hours. The soy/wine one was the best by far. Smoking is not my preferred method for duck but it was convenient for the happenings at the time.
splitshot
Head cook, Bottle washer, and Peace keeper.
I agree with Hack^^
ewillis
SILVER Star
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Homemade Pastrami:
For the brine recipe and procedure...see here Southern Comforts
Take brisket out of the brine and rinse well! Then place in a bowl of fresh cold water for 30 minutes to desalinate the meat. If you don't do this it will be too salty...then rinse again.
for the rub:
Rub and press the mixture into the meat and let rest for 1 hour.
Set that puppy on the smoker for about 5 hours...
Slice and enjoy!
Homemade Pastrami:
For the brine recipe and procedure...see here Southern Comforts
Take brisket out of the brine and rinse well! Then place in a bowl of fresh cold water for 30 minutes to desalinate the meat. If you don't do this it will be too salty...then rinse again.
for the rub:
- 1/2 tablespoon kosher salt
- 1/4 cup (60 mL) paprika
- 3 tablespoons (45 mL) coriander seeds
- 3 tablespoons (45 mL) dark brown sugar
- 2 tablespoons (30 mL) black peppercorns
- 2 tablespoons (30 mL) yellow mustard seeds
- 1 tablespoon (15 mL) white peppercorns
- 8 cloves garlic, minced
Rub and press the mixture into the meat and let rest for 1 hour.
Set that puppy on the smoker for about 5 hours...
Slice and enjoy!
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My son's homemade smoker on it's first run:
I got myself a Primo Oval XL400 kamado grill for Christmas this year. First ribs pulled off of it were at least as good as the one time all the stars aligned on my Weber kettle. 4.5hrs at 260 with 2hrs of hickory smoke. Kansas City-style dry rub. Had a great 1/4" smoke ring.
I tried smoking them for 5-hrs-ish last night during the 'Bama game. I think that was too long. Lost track of time and the meat pulled back from the bone. Wife still thought they were good but they were a bit dry for my tastes.
Also my new grill setup is coming together nicely.
I tried smoking them for 5-hrs-ish last night during the 'Bama game. I think that was too long. Lost track of time and the meat pulled back from the bone. Wife still thought they were good but they were a bit dry for my tastes.
Also my new grill setup is coming together nicely.
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Made my first Boston butt/pork shoulder/pulled pork on the grill last night for the SNF game. 9-lb Boston butt dry-rubbed in my Kansas City-style sparerib rub. Smoked on the Primo over a water pan, fat cap down for 12-hrs at 225-250F. It was still only at 184 internal, but it was 9:30 and we were hungry. I let it rest wrapped in foil in a cooler for 30 mins until the internal temp peaked at 189 and pulled it out at 187. Then shredded it.
We use pulled pork for everything–including eating it for 6-mos while saving for our house–but last night, we used it for pulled pork sandwiches topped with a North East Caroline-style homemade bbq sauce and a sweet and tangy apple/cabbage slaw tossed in a vinegar/dijon/olive oil dressing. We topped everything off with some homemade fries. Peanut oil makes all the difference.
6-hrs in when I flipped the fat cap on top for a couple hours. I actually went for a 3-hr mountain bike ride while it was smoking. Amazing how easily you can set it and forget it (and ask your wife to check on the grill temp while you're riding)
The end result. Nice 1/4" smoke ring. Super moist.
We use pulled pork for everything–including eating it for 6-mos while saving for our house–but last night, we used it for pulled pork sandwiches topped with a North East Caroline-style homemade bbq sauce and a sweet and tangy apple/cabbage slaw tossed in a vinegar/dijon/olive oil dressing. We topped everything off with some homemade fries. Peanut oil makes all the difference.
6-hrs in when I flipped the fat cap on top for a couple hours. I actually went for a 3-hr mountain bike ride while it was smoking. Amazing how easily you can set it and forget it (and ask your wife to check on the grill temp while you're riding)
The end result. Nice 1/4" smoke ring. Super moist.
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I got to use my big ass grill to it's potential yesterday. Smoked 3 8lb bone in KC-style dryrubbed pork shoulders on Presidents day. Used applewood and hickory smoke for about 11hrs. Dialed up the smoke at the beginning to get a good crust started and end the develop some bark on the burnt ends.
I pulled one shoulder off, cubed it, added more dry rub and mixed with KC-style bbq sauce to make pork burnt ends. They were a big hit at the dinner party.
The pork pulled like butter. The grill was totally unaffected by the rain, and I was able to go on a couple hour hike with my dog while waiting.
9:00 AM
Mid-Smoke hike/splash 2:00 PM. This grill maintains temp with almost no interference. Left at 250F, came back and it was 240F.
195F IT/7:00 PM
Gatorade coolers are the perfect size for transporting while resting pork shoulder.
8:00PM Pulled
Pork Burnt Ends. I put these on a brioche bun with some apple/cabbage/vinegar slaw: Yum.
I pulled one shoulder off, cubed it, added more dry rub and mixed with KC-style bbq sauce to make pork burnt ends. They were a big hit at the dinner party.
The pork pulled like butter. The grill was totally unaffected by the rain, and I was able to go on a couple hour hike with my dog while waiting.
9:00 AM
Mid-Smoke hike/splash 2:00 PM. This grill maintains temp with almost no interference. Left at 250F, came back and it was 240F.
195F IT/7:00 PM
Gatorade coolers are the perfect size for transporting while resting pork shoulder.
8:00PM Pulled
Pork Burnt Ends. I put these on a brioche bun with some apple/cabbage/vinegar slaw: Yum.
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Suddenly, I'm hungry.... ^^^^
splitshot
Head cook, Bottle washer, and Peace keeper.
Me too! Looks delicious. What grill are you using?