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Author Topic: BBQ help  (Read 1286 times)

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Offline MHcoach

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Re: BBQ help
« Reply #15 on: April 20, 2017, 10:37:20 PM »
S

I used to boil my ribs like 30 years ago. I think they loose too much fat & flavor.

Ok so the smoker story for me. I made a clay pot smoker used it several times with pretty good results. The problem was you couldn't smoke a lot. So I bought one of those electric ones like PB1 is talking about. It was ok for pulled pork, & sausage.
 Ribs just weren't very good. I actually would use the clay pot for better results. I was drooling over a BGE for a couple of years at this point. Our propane grills would turn to crap in 3 years in FL. Even buying a good one. Anyway there was a pool supply place going out of business, they sold BGE's, so I got mine at a very price. My wife thought I was crazy. All it took was one steak to change her mind. I think Ribs & brisket are the hardest to get right, the BGE makes it easy.

Rubs are another story. I have 2 that I make. One is a common rub the other is a Cocoa rub that is my favorite for baby backs. Then again I am the wacko that makes his own mustard.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dusty Ol Fart

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Re: BBQ help
« Reply #16 on: April 20, 2017, 11:22:00 PM »
Joe:
I whole heartedly agree on Rubs!   Dont ask dont tell!    8)

Until someone in my house bitches about my ribs, I will continue to do same.  Better yet, when they do, my response will be... YOU COOK!    LOL   :P
Not MPP... ONE TASK!  Teach them!  :)

Offline Bob Goodman

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Re: BBQ help
« Reply #17 on: April 21, 2017, 01:44:10 AM »

Pulling the membrane off is a must.

What's that, the pleura?  What's the consequence of leaving it on?

Offline user007

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Re: BBQ help
« Reply #18 on: April 21, 2017, 05:57:21 AM »
15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.
2 Timothy 2:15

Offline Coach E

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Re: BBQ help
« Reply #19 on: April 21, 2017, 08:12:57 AM »
I peel the skin off the back before seasoning.
I then use a little olive oil and then copious amounts of my rub, wrap in foil and then place in fridge for 12 hours or so.
Take them out of the wrap, cut into smaller pieces and place in roasting pan with a small amount of water and some liquid smoke. (I don't own a smoker...yet.) They go in the oven at 200 degrees.
After 8-10 hours, they're ready to eat and how my wife prefers them - they fall off the bone. We use a brand of BBQ sauce from up here - Famous Dave's. I prefer their Texas Pit while my wife and kids prefer the Sweet and Sassy.

Any leftovers can then be grilled, turning often and saucing along the way.

Trying to talk the wife into a BGE. My brother has one and he swears it's absolutely the best thing he's ever used. I can only attest to the food he cooks on it and whatever he makes is absolutely fantastic.

I like the idea of using apple juice. Can't wait to try it!
The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
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Offline MHcoach

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Re: BBQ help
« Reply #20 on: April 21, 2017, 09:32:10 AM »
BG

The membrane or Silver Skin will cook up crunchy & prevents the rub from coming in contact with the meat on that side.
 It has no flavor & brings nothing to the party. It only interferes with the cooking process so off it goes. It's easy enough to do just use a paper towel & grab a  corner & pull gently.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline PSLCOACHROB

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Re: BBQ help
« Reply #21 on: April 21, 2017, 10:17:00 AM »
Joe failed to mention that he uses a flame thrower as part of his BGE. Yes, a flame thrower. Then he told me the flame thrower was his wife's. 

Offline MHcoach

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Re: BBQ help
« Reply #22 on: April 21, 2017, 10:19:09 AM »
R

Sue just did her scorched Earth thingy yesterday. The Flame thrower starts the charcoal in 5 minutes & burns clean. That was my secret.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline PSLCOACHROB

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Re: BBQ help
« Reply #23 on: April 21, 2017, 10:32:03 AM »
R

Sue just did her scorched Earth thingy yesterday. The Flame thrower starts the charcoal in 5 minutes & burns clean. That was my secret.

Joe

You didn't have to tell people what you used it for. You could of told them it gives the ribs a nice crispy exterior quickly. Great for chicken.  :P BTW, I did a fantastic jerk chicken the other day. Homemade wet rub(that sounds like something Michael is going to comment on). Marinated for a day and a half. Started in oven(slow oven, about 250*) and finished on the grill with smoke. I spatchcocked(again, here comes Michael) the chicken which makes it easy (and I think very important) to remove the breast before they get overdone as the dark meat takes longer. Absolutely awesome. Drank a few Cigar City Jai Alai IPAs(the best IPA in the world btw) during which made it even better. Grilled some cauliflower up that I had just picked as well.

Offline Wing-n-It

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Re: BBQ help
« Reply #24 on: April 21, 2017, 10:39:14 AM »

Working on building a Cooker/Grille/Smoker.  Just for effect!  Then its Brisket Time!   
My wifes Uncle has a smoker. he made it himself. 2 bathtubs hinged together and the drain is used as the smoke stack with a pipe leading up. Holds a mess of stuff. Ceramic tubs sealed with a fiber seal around the tubs. Its one of the coolest things I have ever seen.
The first time I saw I knew I was in Texas

F@c&ing Texas!
Robert

2 Things my offense will always have is a Wing and a Wedge

Offline PSLCOACHROB

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Re: BBQ help
« Reply #25 on: April 21, 2017, 10:58:21 AM »
There are homemade smokers all over the place dowm here. Hot water heaters, 50 gallon drums, old boilers, you name it.

Offline Michael

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Re: BBQ help
« Reply #26 on: April 21, 2017, 10:58:59 AM »
My wifes Uncle has a smoker. he made it himself. 2 bathtubs hinged together and the drain is used as the smoke stack with a pipe leading up. Holds a mess of stuff. Ceramic tubs sealed with a fiber seal around the tubs. Its one of the coolest things I have ever seen.
The first time I saw I knew I was in Texas

F@c&ing Texas!

There's a great line about grills in the book Rammer Jammer Yellow Hammer.  The book is about the rich guys with huge RVs who road trip to all the Alabama away games.

A lot of them have huge portable grills, and the author says something like, "They're portable, in the sense that if you put wheels and a tow hitch on something, it's portable."
“If you can't explain it to a six-year-old, you don't understand it yourself.” ― Albert Einstein

Offline Wing-n-It

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Re: BBQ help
« Reply #27 on: April 21, 2017, 11:03:27 AM »
There's a great line about grills in the book Rammer Jammer Yellow Hammer.  The book is about the rich guys with huge RVs who road trip to all the Alabama away games.

A lot of them have huge portable grills, and the author says something like, "They're portable, in the sense that if you put wheels and a tow hitch on something, it's portable."
There is a company in Brenham Texas (bout 20 minutes from me) that sells grilles that are built on 5th wheel 40 foot trailers and the grille takes up most of the trailer. The Houston livestock show and rodeo is a huge spectacle and the Cook off is huge for prizes and bragging rights. These grilles get pretty elaborate.
Robert

2 Things my offense will always have is a Wing and a Wedge

Offline patriotsfatboy1

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Re: BBQ help
« Reply #28 on: April 21, 2017, 11:06:41 AM »
I am hungry. :P

Offline Dusty Ol Fart

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Re: BBQ help
« Reply #29 on: April 21, 2017, 01:50:55 PM »
Just Lighting the Grill Honey.     :P
Not MPP... ONE TASK!  Teach them!  :)