The Ultimate BBQ Thread (5 Viewers)

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BooKilla said:
A couple years ago in texas I had a deep fried turkey and it was delicious....did you guys inject it with garlic and herbs?
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no injection this time around. I brined it overnight, however.
I'll inject next time.
 
yooper said:
Um :eek:

I guess I am a rib newb. I thought that was what we were talking about. Spare ribs are even fattier, correct?
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we usually put ours on a rack over a pan, and stick em in the oven for about an hour @ around 450 (30 min each side) uncovered, to cook most of the fat off. It's amazing how much grease lands in that pan. :eek:

Then we do a light coat of sauce, and another 30 min or so at 350, covered. Then finish them on the grill.
 
Ribs are a process for me.

Baby back ribs.

Take the membrane off the back. I use a rag and a butter knife.

Then soak them in apple juice and coke for about 4 hrs. The rub them with Paprika, Kosher salt, chili powder, garlic, 7 different dry peppers, and a little ginger. then coat them with brown sugar.

Smoke them for about 3-4 hrs with hickory and mopped with butter, brown sugar, pepper, and cider vinegar.

Then when you get about a half inch of bone showing put them in a pan with your favorite BBQ sauce in the oven on broil and bake the suace on. For about 10-15 min.


mmmmmmm
 
yooper said:
Can you BBQ a turkey or turkey breast? I'd like to try but I'm worried it will get too dry.
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beaufort-fj60 said:
I've smoked a few turkeys a long time ago.. I think deep fried turkey kicks smoked turkey ass.


to answer your question it was not dry.. very juicy. I used a "mr smoker" on the turkeys
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Trollhole said:
Yes you can smoke a turkey. Just have to do it as hot as you can get the smoker. Vents all the way open. Usually get it to 350. Takes about 3.5 hrs.

Just brine it. I've never had a moisture issue.
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I deep fried mine last year. It was really good.

Here's what I ended up doing this time. Mrs. yooper said she was going to just buy a breast, so I was expecting about a 4 pound slab of just meat, but what she got was a "complete, bone-in breast", which is just a whole turkey with the legs and wings cut off. ( :rolleyes: why bother? It costs more, is just as much work, but you don't get to gnaw on a drumstick. From now on I'll buy the turkey myself.):

I made a "paste" of butter, fresh minced garlic, salt, pepper, and a pinch of cayenne, about 1/4 cup total volume, and I spread it all around underneath the skin, without breaking the skin, and on the inside cavity. I wrapped it with 4 layers of cheesecloth, put it in a plastic bag, and added about a cup of basting fluid to it. The basting fluid was 2 parts chicken broth, 1 part beer, 1 part water, 1/4 part vegetable oil. I let it sit in the refrigerator for about 4 hours, then took it out and let it warm to room temp for an hour or so before starting to cook it. It was 60° F in the center when I put it on the grill.

Instead of using my side firebox in my smoker I built the fire right inside the grill part but off to the side; still indirect heat but hotter than the usual smoker temp, and a faster recovery after basting which I wanted to pretty often. The fire was on the intake side and the turkey was on the the chimney side. I was able to maintain about 350 °F pretty well this way by regulating the regular side fire box intake vent. I basted it heavily every 20 minutes and after about 2 hours and 15 minutes took it off with a central meat temperature of 170° F.

Wrapped it in foil and let it rest for 20 minutes, then pulled off the skin and sliced it.

Perhaps the best turkey I've ever done, better than the deep fried from last year, and actually moister. Definitely the moistest I've ever done myself.

I'm gonna have a turkey sammich right now! :idea:
 
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BooKilla said:
Real bbq is smoked. If the meat you are cooking is over an open flame...you are grilling, not bbq'n. Just because its called a barbeque, doesn't mean that is what you are making. BBQ must be cooked with smoke....:flipoff2:
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Preaching to the choir. Did you not read the thread? :rolleyes:
 
grrlscout89FJ62 said:
we usually put ours on a rack over a pan, and stick em in the oven for about an hour @ around 450 (30 min each side) uncovered, to cook most of the fat off. It's amazing how much grease lands in that pan. :eek:

Then we do a light coat of sauce, and another 30 min or so at 350, covered. Then finish them on the grill.
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I like that idea, getting rid of the fat early...I might try something like that...
 
Big Green Egg Brisket.......nuff said

IMG_1732.jpg


IMG_1736.jpg
 
Egg Meat Maddness


eggfull.jpg
 
I know the people that have those EGGS are real proud of them.. but that looks like a pain in the ass to smoke with. Do you have to remove the grill to get to the coals? that door at the bottom looks small and awkward for adding coal.
 
beaufort-fj60 said:
I know the people that have those EGGS are real proud of them.. but that looks like a pain in the ass to smoke with. Do you have to remove the grill to get to the coals? that door at the bottom looks small and awkward for adding coal.
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Not a PITA at all. Nothing beats smoking on real wood. I can go 30 hours on a load of coal, i have seen me do it. Temp control is a snap, i typically cook at 200-250 depending on the vermin. One load of coal can cook about 4-5 meals. I can have it lit in about 5-7 minutes and up to 750 - 800 in about 10 minutes. Its cooking for dummies. The Egg uses min coal..... so adding or cleaning has never been a real PITA. I would be hard pressed to use anything else for cooking.....

I have several friends that are gas converts and they are tickled they made the change. I have used several kinds of smokers, chamber, gas, etc... all do a pretty good job, the Egg stands out for its versatility. Its just plain fantastic...
 
SHREG what size is your egg? That is definitely my next outdoor cooking appliance, maybe after Christmas...
 
yooper said:
SHREG what size is your egg? That is definitely my next outdoor cooking appliance, maybe after Christmas...
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Upgraded to the XL this year after several with the XL, sold the L to Mike Knorr and before that i sold my medium to LAME.... I will eventually add another L when i do my back yard area

We have a BBQ n Beers section on teh Rock Heads BB.... Its a Egg Head section

www.rock-heads.com

First day with the XL, gives an idea of size. I love the XXL....

Egg2.jpg
 
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yooper said:
Is this medium or large? I'm trying to get a feel for it..I think L or XL is for me...

eggfull.jpg
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Thats the large, the first brisket pic is on the XL. I would not go back to the L, at first I thought i had made a mistake then i got the big boy dialed in. Its a couple huuert more but IMO well worth it.....

Typo on my part.

XL is the most bigg-est.... I own an XL, had a Large and Medium. Sorry about that.... I get a bit Eggcited....I tend to Eggzagerate....a bit
 
I figured it was a typo. I'm getting kinda eggcited too!

Does the XL use a lot more fuel, like do you find it gets wasteful if you're just making a few burgers?

Any good internet vendors? I have no local vendor in this small town. :frown:
 
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