BBQ Thread (Smoker/grill)

[iced]

Confused. What did you marinate the other day - the crab? You mentioned that you were going to start soaking in juice mixtures. Mainly curious in what you end up soaking and for how long. I always like messing around with different ideas.

me too

the last pics i uploaded - of the ribs and chicken. I soaked all of those over night with brown sugar

today had no soaking

edit:somethin may be wrong with those pics, so here they are again

marinating:

 

[shovelpass]

who ever lived in my apartment before me left this here. It was a rusty uncared for gas grill. I decided to gut it and convert it to a charcoal grill and smoker. This will be the summer of brisket.

 

[Dodgersrf]

View attachment 6130 who ever lived in my apartment before me left this here. It was a rusty uncared for gas grill. I decided to gut it and convert it to a charcoal grill and smoker. This will be the summer of brisket.

Picks and cooking tips are always mandatory.

 

[iced]

Forgot to share this last night lol - the juices definitely added some flavor

 

[Dieter the Brock]

Okay this just went in - around 6.5-8 lb pork shoulder from one of the hogs I raised - this is the first of 6 pork shoulders I have for the summer

As you can see I also have salmon and some white fish for my wife - since we save so much money by raising our own livestock - we raise longhorns and a black angus for beef, sheep, pigs once a year, and chickens, turkeys and we have the vegetable garden which is ever expanding - my son collects seeds from around the country and hoards them. He says he's gonna have all the last heritage seeds in America in 25 years. He's 11. I'm pretty tripped out by the little dude. anyway the fish last them like 3 days so Smoking it has really turned out to be a great deal - it's like $35 for that giant slab and the girls eat on it like 2x a day for three days - that breaks down really nice numbers wise for such a great

Here is the new baby lamb that was just born this week, it's a girl so hence her name is Gurley

Here is my favorite cows

So right now I'm tending to this thing -- I rubbed this thing with mustard and the local Salt Lick rub (down the street 8 miles in Driftwood) and brown sugar - let it get to just above room temp and just through it in 1:30 pm CST

The fish is a snap - but this is my first pork shoulder EVER

PORK ADVICE NEEDED
All advice is welcome - I'm thinking around 8 hours at 250 and every 45 I'm gonna baste it with apple cider and oil - then wrap tin foil around the 5 hour mark

 

[BonifayRam]

You have to put some good slow smokey cooked wood on that meat! Otherwise you can pack yur dead meat carcass & leave.

Its all about the wood!

Alder-Hickory-Mesquite-Apple-Cherry-Pecan-Plum

If your broke & have no $$$ oak will do.

 

[Dodgersrf]

Okay this just went in - around 6.5-8 lb pork shoulder from one of the hogs I raised - this is the first of 6 pork shoulders I have for the summer

View attachment 6266
View attachment 6267

As you can see I also have salmon and some white fish for my wife - since we save so much money by raising our own livestock - we raise longhorns and a black angus for beef, sheep, pigs once a year, and chickens, turkeys and we have the vegetable garden which is ever expanding - my son collects seeds from around the country and hoards them. He says he's gonna have all the last heritage seeds in America in 25 years. He's 11. I'm pretty tripped out by the little dude. anyway the fish last them like 3 days so Smoking it has really turned out to be a great deal - it's like $35 for that giant slab and the girls eat on it like 2x a day for three days - that breaks down really nice numbers wise for such a great

Here is the new baby lamb that was just born this week, it's a girl so hence her name is Gurley

View attachment 6268

Here is my favorite cows

View attachment 6270

So right now I'm tending to this thing -- I rubbed this thing with mustard and the local Salt Lick rub (down the street 8 miles in Driftwood) and brown sugar - let it get to just above room temp and just through it in 1:30 pm CST

The fish is a snap - but this is my first pork shoulder EVER

PORK ADVICE NEEDED
All advice is welcome - I'm thinking around 8 hours at 250 and every 45 I'm gonna baste it with apple cider and oil - then wrap tin foil around the 5 hour mark

I'm no expert but my 2 cents.
If your using a meat thermometer, wait for the temp to stall. When the temp stalls wrap it. My understanding is the stall is caused because the internal moisture starts to evaporate, causing a cooling effect on the meat.
The brisket I cooked a few weeks back stalled around 165. I'm sure it's all different though. I cooked to around 200-203. Came out great and juicy.

Maybe Stu will drop by with some good tips.

 

[Dieter the Brock]

Alder
Wonder where I can grab that today - certainly not the tractor supply but maybe Home Depot?

... I'm using Pecan and Hickory

 

[Dieter the Brock]

I'm no expert but my 2 cents.
If your using a meat thermometer, wait for the temp to stall. When the temp stalls wrap it. My understanding is the stall is caused because the internal moisture starts to evaporate, causing a cooling effect on the meat.
The brisket I cooked a few weeks back stalled around 165. I'm sure it's all different though. I cooked to around 200-203. Came out great and juicy.

Maybe Stu will drop by with some good tips.

I am planning in waiting til it gets to 185 internal temp - now when you say stall do you mean when the temp stops rising consistently?

 

[Dieter the Brock]

Okay @BonifayRam
It's Alder - Hickory from hour 2:30 CST

 

[Dodgersrf]

I am planning in waiting til it gets to 185 internal temp - now when you say stall do you mean when the temp stops rising consistently?

Yes. Exactly.
Supposedly that's when the moisture inside the meat starts to evaporate. Apparently, it cools the meat, slowing the internal temp.

 

[Dieter the Brock]

Okay it's 7:34 on CST that's about 5 plus hours at 250 - every 45 minutes I'm basting it / first hour was pecan and hickory; from then on it's been alder and hickory

The temp has climbed from 140 to 150 within the hour so I suspecting a 10 pm completion / covering it up in about 2 hrs?

 

[Dodgersrf]

Okay it's 7:34 on CST that's about 5 plus hours at 250 - every 45 minutes I'm basting it / first hour was pecan and hickory; from then on it's been alder and hickory

The temp has climbed from 140 to 150 within the hour so I suspecting a 10 pm completion / covering it up in about 2 hrs?

View attachment 6276

Looks great. Your making me hungry and jealous.

It's making my Ham hock and Navy beans with corbread I have cooking, seem like fast food.

 

[CGI_Ram]

Its all about the wood!

My wife agrees.

 

[Selassie I]

@Dieter the Brock

If you look back at the beginning of this thread you'll see how I prepare a pork shoulder. I don't think I'm far from perfection with them.

Stu has an unbelievably fantastic rub for them.

I like to use apple wood CHUNKS on the pork.

 

[RhodyRams]

did a beer can chicken today with a twist. Use a Blackberry Pear cider that wifey didnt really care for instead of wasting a perfectly good beer. It is due to come off the grill in about 10 minutes

 

[RhodyRams]

 

[Selassie I]

did a beer can chicken today with a twist. Use a Blackberry Pear cider that wifey didnt really care for instead of wasting a perfectly good beer. It is due to come off the grill in about 10 minutes

That is a cool twist. I make beer can chicken a lot and I have tried a variety of things in place of the beer...

I always put a few minced/pressed garlic cloves in first. Some of the different liquids I've used are unfiltered apple juice, champaign, and whole bottles of tabasco sauce and other hot sauces like Frank's Red Hot. All of them are great. I usually use a beer from Kona though.

 

[ChrisW]

That is a cool twist. I make beer can chicken a lot and I have tried a variety of things in place of the beer...

I always put a few minced/pressed garlic cloves in first. Some of the different liquids I've used are unfiltered apple juice, champaign, and whole bottles of tabasco sauce and other hot sauces like Frank's Red Hot. All of them are great. I usually use a beer from Kona though.

I love some of that Kona beer.

As far is cooking is concerned, Bud heavy seems to be the best cooking beer.

 

[iced]

gotta love grilling chicken thighs and a whole chicken