The Ultimate BBQ Thread (5 Viewers)

[TYM4FUN]

Sure. Any particular questions or do you need a play by play?

 

[TYM4FUN]

Here's what I was up to over the Christmas holiday. Brined 10lbs of pork belly. Did a little over half with a simple salt, brown sugar, curing salt brine and then did the other slab with the same brine and added maple syrup. Let them brine for 7 days, flipping once daily, then smoked with pecan for a couple hours at 250 degrees. Since I had the smoker going I cooked a 10lb pork butt too. That's how that glorious sandwich at the bottom came to be

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I am def going to make some bacon now!

Was the final product nice and salty? I like salty bacon....

 

[hkeller]

Would love a play by play on the wings. I always screw them up. Don't even have the basics.

 

[FLATU8ER]

hkeller look up Chicken Wings here
We have many many talented people that will guide you on this subject.

 

[KC100series]

I am def going to make some bacon now!

Was the final product nice and salty? I like salty bacon....

It was sufficiently salty. I think I used 2.5% of the total weight of the belly for salt. If you like it extra salty I'd bump it up to 3-3.5% of the total weight of the belly

 

[hkeller]

Will do!!

 

[TYM4FUN]

It was sufficiently salty. I think I used 2.5% of the total weight of the belly for salt. If you like it extra salty I'd bump it up to 3-3.5% of the total weight of the belly

Is your salt content for the brine or the rub?

 

[nogo]

I've been working on this for a while now, hope to have it finished for this coming Christmas. ...The floor of the main oven is 1/2" plate making it usable as a BBQ for steaks etc or with the doors closed as an oven for roasting.

 

[KC100series]

Is your salt content for the brine or the rub?

That is salt content for the brine.
I've only done dry brines and have had good success.

I think the recipe I used last time was: (All based on percentages of weight of the pork belly)

0.25% Curing Salt
2.5% Sosher Salt
1.25% Brown Sugar
1T Black Pepper
1t Pickling Spice
1t Thyme

 

[TYM4FUN]

Would love a play by play on the wings. I always screw them up. Don't even have the basics.

For this batch I set my smoker to 275 deg.

Season wings with a rub. I just used the same rub I use for my ribs and butts, let me know if you want the recipe....

Place wings directly on the rack for about 1hr or until they read 165 deg.

I then crisp the skin on a charcoal grill at high heat. NO ONE wants limp chicken skin! Just be careful not to burn, keep turning actively. You may also fry them in some oil for a couple minutes.

 

[hkeller]

Thanks!

 

[TYM4FUN]

Oh, then toss with sauce after all is done, if you wish. Though they are awesome naked. Franks has an easy recipe on the bottle and I add a good scoop of cayenne pepper.

 

[hkeller]

Love some Frank’s. As you know, you can put that )&&$ on everything.

 

[FLATU8ER]

To me Frank's has too much vinegar. I am using a wing sauce from the Crystal line of hot sauces.
Much better IMHO.

 

[FLATU8ER]

hkeller I started a thread called "Chicken Wings" and had a ton of people chime in with methods and techniques, and opinions on sauces, both store bought and home made.

 

[hkeller]

Thanks!

 

[shack]

Did some salmon candy a few weeks ago and it turned out great!

This is the recipe I followed.

 

[Cannon88]

I'd like to try this one also. I dig Malcolm Reed, dude can cook! And he uses all kinds of grills and smokers.

 

[KC100series]

I'd like to try this one also. I dig Malcolm Reed, dude can cook! And he uses all kinds of grills and smokers.

That looks awesome! I like to get those from the mexican market by my work. They marinate with a lot of chili, lime juice, salt and garlic. So so good. Those are going to be delicious

 

[Kevman]