2016 Smokin' Grillin' and BBQ Thread
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Got an 11# pork shoulder going for our cookout today...Pulled pork is bbq 101 but it is a crowd pleaser that takes mimum effort when entertaining. I keep it interesting by making sauces (Carolina mustard and hot vinegar today) from scratch and trying different coleslaw recipes.
Pulled pork leftovers are the best. Tacos with spicy pineapple salsa or empanadas with avocado lime crema
Pulled pork leftovers are the best. Tacos with spicy pineapple salsa or empanadas with avocado lime crema
Carnitas Kooky linked above 4 hours in on the smoke, just added them to a foil pan w/ the braising liquid -- another 3 or 4 hours til Taco time.
Man, report back in. Doing it next weekend. You found those peppers or did you substitute?
I'm gonna riff a bit on the original brining. Add a clove, some bay leaf, garlic.
Surprised he didn't add red onion on the taco build.
^ pretty much. Tasted exactly the same as any other pork I've done...only w/ less crust.
If you're wanting pork tacos or smoked fake "carnitas", just do your regular butt and apply more of a Mexican-flavored rub and you'll be better off. All the extra brining/braising/etc he did is 100% pointless and produces no additional flavor
I used Guajillos
At least I got my one pork cook out of the way early. :zzz: Looking forward to dumping the remaining 4lbs in the garbage on Tuesday, per usual. Tacos were tasty tho.
If you're wanting pork tacos or smoked fake "carnitas", just do your regular butt and apply more of a Mexican-flavored rub and you'll be better off. All the extra brining/braising/etc he did is 100% pointless and produces no additional flavor
I used Guajillos
At least I got my one pork cook out of the way early. :zzz: Looking forward to dumping the remaining 4lbs in the garbage on Tuesday, per usual. Tacos were tasty tho.
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I'm crossing the streams.
Trying to teach my wife how to do ribs. I don't have time during week. She does.
Imagine if SHE were my personal pit master, I could just eat good **** without lifting a finger...which would be awesome.
Chance of success. 1:50.
Trying to teach my wife how to do ribs. I don't have time during week. She does.
Imagine if SHE were my personal pit master, I could just eat good **** without lifting a finger...which would be awesome.
Chance of success. 1:50.
That's a stupid and terrible move, may want to re-think that. Going to eliminate a built in excuse to be by yourself, at home, for hours and hours with no interruptions or unwanted input.
That would be like teaching your wife to play golf or get her involved up at the club, absolutely foolish.
That would be like teaching your wife to play golf or get her involved up at the club, absolutely foolish.
Gonna smoke roast 3 tri-tips on the WSM next weekend.
Looks like the best way to do it is about 45 minutes with no water pan (350-375), then remove the barrel completely and do a reverse sear for about 5 minutes directly over the coals.
Going to offer 2 sauces chimichurri, and this tomato/garlic/onion/olive oil sauce that my BIL Julio makes with flank steak. It is a basic recipe that they use a lot where he is from in the Canary Islands, but it is very good.
Looks like the best way to do it is about 45 minutes with no water pan (350-375), then remove the barrel completely and do a reverse sear for about 5 minutes directly over the coals.
Going to offer 2 sauces chimichurri, and this tomato/garlic/onion/olive oil sauce that my BIL Julio makes with flank steak. It is a basic recipe that they use a lot where he is from in the Canary Islands, but it is very good.
I cant even imagine how awful teaching my wife to work a grill would be. Why would anyone even consider that?
"Hey babe, picked you up a 6'er so you can spend the afternoon outside by yourself smoking meat and drinking brews while I clean the house and read a book!"
^ exactly.
The "process" is the most fun part about the whole grilling/smoking experience, by far. Nothing about that post made a lick of sense.
Teach her how to do the massive cleanup, then maybe you're onto something.
-Lol, no that wasn't Kooky. That dude was a mess, though.
The "process" is the most fun part about the whole grilling/smoking experience, by far. Nothing about that post made a lick of sense.
Teach her how to do the massive cleanup, then maybe you're onto something.
-Lol, no that wasn't Kooky. That dude was a mess, though.
My wife barely cleans house no matter what era of our relationship.
She played / was all-state golfer for Sacred Heart and Hurstbourne member prior to her knowing me. - we took our sticks on our 2 week Jamaica honeymoon. That cow is out of the barn. She's a better golfer than I, and I played varsity as well.
I work 65-70 hour weeks. Sometimes, I am too tired to do **** I enjoy. On weekends, I may just want to drink and get served some dope ribs. Nothing more, nothing less.
Is it the ultimate in crossing the streams? Bad maybe...But it's not like she posts in the Paddock or anything. :stuck_out_tongue_winking_eye:
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I did a flank steak two nights ago... Reverse sear.
Marinated in garlic, olive oil, fleur de sel, pepper, parsley, lemon juice for 4 hours.
Marinated in garlic, olive oil, fleur de sel, pepper, parsley, lemon juice for 4 hours.
Nice little grilled summer salad last night to go along w/ some boring pounded thin chicken breasts for work lunches.
2 Cucumbers sliced
2 Medium Onions halved
Small package of Cherry Tomatoes
3 Ears of Corn
...grilled all of the above until charred w/ a chunk of applewood for funsies, then sliced in to chunks and cut the kernels off the corn -- tossed in a bowl with a little Olive Oil, Salt, Pepper, Cilantro, and Crumbled Fat Free Feta.
Wife uses Italian Dressing when she makes something similar, but it's unnecessary, I do mine without.
Makes about 8-10 servings, but could probably eat the entire huge bowl, so simple & good.
2 Cucumbers sliced
2 Medium Onions halved
Small package of Cherry Tomatoes
3 Ears of Corn
...grilled all of the above until charred w/ a chunk of applewood for funsies, then sliced in to chunks and cut the kernels off the corn -- tossed in a bowl with a little Olive Oil, Salt, Pepper, Cilantro, and Crumbled Fat Free Feta.
Wife uses Italian Dressing when she makes something similar, but it's unnecessary, I do mine without.
Makes about 8-10 servings, but could probably eat the entire huge bowl, so simple & good.
Well you're certainly cheating yourself out of some peace and damn quiet, bub.
Went to Dinosaur BBQ last night in Harlem. Their wings are on another level. I split a 6-wing app with my son, but today I'm attempting to replicate, because I need more. Wings are brining in buttermilk right now.
I already made Malcolm Reed's deviled eggs -setting up in fridge, and I'm doing NumPang's Cambodian grilled corn on the cob to go with.
I hope this recipe is close to the actual thing served in restaurant.
http://www.seriouseats.com/recipes/...chili-mayo-coconut-and-fish-sauce-recipe.html
I already made Malcolm Reed's deviled eggs -setting up in fridge, and I'm doing NumPang's Cambodian grilled corn on the cob to go with.
I hope this recipe is close to the actual thing served in restaurant.
http://www.seriouseats.com/recipes/...chili-mayo-coconut-and-fish-sauce-recipe.html
I've got a rack of ribs going just put a basic rub mostly brown sugar and paprika. Any sauce recipes you guys like?
Just made this a couple weeks ago, really good.http://allrecipes.com/recipe/44491/big-als-kc-bar-b-q-sauce/
-On ribs I like a sticky and sweet sauce. Maybe a little bite. I've just never been able to produce a BBQ sauce I like better than SBR on ribs. Now a mustard sauce for pork I have crushed. I just love SBR on ribs, personally.
-I have done a long cook this year.
-I have done a long cook this year.
The ribs turned out ok, I've only done them a handful of times as I would put them third behind brisket and shoulder for my personal preference to smoke.
Yeah I like a nice sweet K.C. style sauce too. SBR is great I also like Corky's but hands down the best bottled sauce I've ever had is Big Bob Gibson's Championship Red Sauce. It is perfectly balanced sweet, spicy, smokey.
I love the sweet spicy flavor combo so my plan next time is to really up the spice in the rub and to change from apple wood to hickory or mesquite. I think the rub for ribs plays a larger role than it does for brisket or shoulder maybe because of the high surface area to meat ratio.
Yeah I like a nice sweet K.C. style sauce too. SBR is great I also like Corky's but hands down the best bottled sauce I've ever had is Big Bob Gibson's Championship Red Sauce. It is perfectly balanced sweet, spicy, smokey.
I love the sweet spicy flavor combo so my plan next time is to really up the spice in the rub and to change from apple wood to hickory or mesquite. I think the rub for ribs plays a larger role than it does for brisket or shoulder maybe because of the high surface area to meat ratio.
I don't think I'd go mesquite on ribs. That's a strong flavor mostly used for beef. Believe me you can get too much smoke on ribs and it's not good. I've been using a lot of pecan lately and really like it with ribs.
When I do a brisket or a butt the rubs I use or usually high sugar with just a little spiciness but the sauces I pair them with are all low sugar vinegary, spicy sauces that help balance it out.
on a spiciness scale of 1-10 my butt and brisket are probably 4-5 (before sauce) I want my ribs to be like an 8 or 9 so they can stand up to all that sugary sauce that is going on them. I think my rib rub didn't pair well with my sauce.
I didn't get to make that sauce recipe btw. I didn't have all the ingredients on hand (tomato sauce, celery seed)
on a spiciness scale of 1-10 my butt and brisket are probably 4-5 (before sauce) I want my ribs to be like an 8 or 9 so they can stand up to all that sugary sauce that is going on them. I think my rib rub didn't pair well with my sauce.
I didn't get to make that sauce recipe btw. I didn't have all the ingredients on hand (tomato sauce, celery seed)
I've been using apple wood for pork mostly, sometimes pecan. My mesquite will last me a long time because I hardly ever use it.
SBR is pretty good, we always have a bottle on hand. I like the Bone Sucking Sauce as well. The best sauce that I've made myself is this recipe.
Ingredients
The only deviation I make is the cayenne. I use a full tsp.. I don't mess with 1/2 tsp in any recipe I make. Depending on the ingredient I either delete it or double it. Very tasty sauce with a nice little after burn. Here is the website for it. You've probably seen it if you've done a search for sauce, I didn't look too hard.
edit: I use molasses.
SBR is pretty good, we always have a bottle on hand. I like the Bone Sucking Sauce as well. The best sauce that I've made myself is this recipe.
Ingredients
- 1c Ketchup
- 2/3c Brown Sugar
- 1/2c Beer
- 1/2c Soda
- 1/3c Real Maple Syrup or Molasses
- 6oz Tomato Paste
- 3 tbs Mustard
- 3 tbs Apple Cider Vinegar
- 1 tbs Sea Salt
- 1 tbs Dry Mustard
- 1 tbs Worcestershire Sauce
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 2 tsp Thyme
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Cayenne
- Go right down the list and add all ingredients to a pot, one at a time, with your burner on low/simmer.
- Start with ketchup, then add the beer and coke to thin.
- Then add all dry ingredients - this will save you from having to dry out your measuring spoons before adding the wet ingredients.
- For best results, mix using a whisk.
- Once all ingredients are added, turn burner up to high and bring to a boil.
- Turn off and let sit until cool.
- Dump into any container, store in fridge for as long as you want!
The only deviation I make is the cayenne. I use a full tsp.. I don't mess with 1/2 tsp in any recipe I make. Depending on the ingredient I either delete it or double it. Very tasty sauce with a nice little after burn. Here is the website for it. You've probably seen it if you've done a search for sauce, I didn't look too hard.
edit: I use molasses.
This link from amazing ribs breaks down wood and smoke...looks like he feels the same way about mesquite as you guys do...guess I'll go hickory next time. http://amazingribs.com/tips_and_technique/zen_of_wood.html
I stick with fruit woods almost exclusively, prefer cherry or apple. Pecan is about as strong as I'll go and it's still pretty mild. I won't even mess with mesquite at all and even hickory has a tendency to overpower flavor. If I had a real stick burner I'd probably be more into hickory. Just doesn't take much in the BGE.
I mix hickory with fruit woods. Ever since I've been cooking to color, I don't have any issue with over smoking.
I just smoke roasted 3 tri-tips with mesquite yesterday on my WSM. Turned out incredible.
Smeared them with olive oil, then rubbed them with a Montreal Seasoning/dried parsley mix.
About 35 minutes at 350 (no water pan). Pulled them at 125. Took the barrel off and did a reverse sear on a grate right over the coals.
Pulled one at med rare, one at medium and one a little past that.
Made a chimichuri sauce that went great with the roast.
Screw my gas grill. I'll be grilling all my steaks right over the coals from now on. May even bring the cast iron skillet into play.
Smeared them with olive oil, then rubbed them with a Montreal Seasoning/dried parsley mix.
About 35 minutes at 350 (no water pan). Pulled them at 125. Took the barrel off and did a reverse sear on a grate right over the coals.
Pulled one at med rare, one at medium and one a little past that.
Made a chimichuri sauce that went great with the roast.
Screw my gas grill. I'll be grilling all my steaks right over the coals from now on. May even bring the cast iron skillet into play.
Was bored yesterday evening and only had chicken breast in the fridge. So I fired up the smoker. Dipped breast in a nice, tangy bbq sauce and then sprinkled crunched Grippos on them. Smoked them at 250 for a hour or so, then open the vents and seared them on a open fire after the charcoal heated back up. They was really tasty and nice little spur of the moment idea. Sat out on the deck with the golf tourney on and consumed about 8-10 Bug Light in the bottle. Nice evening right around sunset grilling , playing with the dog and watching golf. No wife..
The difference is palpable with everything, too.
Did Fajitas Sunday evening...grilled every vegetable, then steak, then finished in a scorching cast iron w/ some smoke inside the Egg. Even warmed the tortillas on the grill w/ a slight char/crisp. Can't beat it.
Am reaching that point where I'm getting 'bored' with grilling though, always a struggle for me to keep things fresh after grilling multiple days per week for a month or two. Someone needs to invent a new kind of meat, animal, or something.
Did Fajitas Sunday evening...grilled every vegetable, then steak, then finished in a scorching cast iron w/ some smoke inside the Egg. Even warmed the tortillas on the grill w/ a slight char/crisp. Can't beat it.
Am reaching that point where I'm getting 'bored' with grilling though, always a struggle for me to keep things fresh after grilling multiple days per week for a month or two. Someone needs to invent a new kind of meat, animal, or something.
^Same. Been there for a while. Mainly b/c I've done all the big long cooks and really unless I'm cooking for a party I don't like the effort involved.