The Ultimate BBQ Thread
- Thread starter Trollhole
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Damn Yoop thats got to be some sticky rub!
Try this next time.
Get some cheap yellow mustard and swap it on the meat (ribs, pork, brisket) then cover it in rub. You'll see a huge difference in the amount of rub you use and the taste. I've played with my base coat (mustard) over time and found a nice blend that surely kicks arse! Try chipotle mustard (nice bit of heat), course ground mustard (texture and heat), brown mustard (oh damn thats getting hot), Coleman's dry mustard mixed with a little vinegar (now we're talking bite!) You can even get go the Liam way and use Grey Poupon!
Try this next time.
Get some cheap yellow mustard and swap it on the meat (ribs, pork, brisket) then cover it in rub. You'll see a huge difference in the amount of rub you use and the taste. I've played with my base coat (mustard) over time and found a nice blend that surely kicks arse! Try chipotle mustard (nice bit of heat), course ground mustard (texture and heat), brown mustard (oh damn thats getting hot), Coleman's dry mustard mixed with a little vinegar (now we're talking bite!) You can even get go the Liam way and use Grey Poupon!
because that's all they had here for years, I doubt palm trees would make good smoke chips. It's good, surprisingly good.
x2. That's what I use for salmon.
Butt
Incest is allegedly a southern tradition. Then again, I could be wrong on that.
Yep, I only buy stuff from woot that I already know what it is. The unknowns I've bought there were all crap.
AccuRite is one of three decent thermometer manufacturers, the others being Maverick and OR Scientific. Maverick's stuff is probably the best in terms of convenience.
My Maverick Redi-Check worked great for a while and was very accurate, it just didn't hold up to my abuse and it has the stupidest power switch I've ever seen - you have to remove the battery cover to turn it on and off, and the remote only works right if you turn the main unit and the remote on in the proper sequence.
EDIT: In post #33 of this thread Trollhole says he has settled on AccuRite™ for his digital thermometers....
it does make christmas easier.
BBq as has been said above is a distinctly regional topic. out west, tritip seems to be the meet of choice, and it is great. the idea of bbq being slow with smoke seems tto be generally accepted save for most yanks. I have never picked a favoritte, as each region is great in its own way. but here is a good recipe that i have come up with that is in my mind a pretty damn good way to serve up some swine.
Menage Puerco
aka Hot Pig on Pig Action
1 large boneless pork loin
1" smoked ham
2-3 lbs apple wood smoked bacon
2 cups diced hatch green chilis(roased, peeled and seeded)
2 cups diced grilled red onion
4 cups queso fresco(jack works fine, and Monchego is the bomb)
2 cups molasses
.5 cup chili powder( i have a 23 ingredient dry rub that i use)
2 Tbl salt
1Tbl black pepper
2Tbl smoked paprika
2 tsp ground oregano
1 ground clove
juice from 2 limes
mix molasses, lime juice and chili powder set aside
butterfly the porkloin and pound to equal thickness with mallet
place cheese, chilis, onions, and ham in the loin.
roll the loin tight.
wrap with bacon and truss with twine.
place in a 225-250 smoker until an intenal temp of 130 has been reached
(i use a combo of hickory and oak, and the addition of lemon or orange wood when i have it)
mop the loin with the molasses until an internal temp of 150 is reached, remove and let rest.. and serve.
I grill lemon halves and finish the meat with a drizzle of lemon juice atop.
the key to killing this recipe is to make sure that the bacon gets a chance to candy on the outside of the pork.