Official BBQ thread

[sole searchin]

I’m a charcoal guy through and through. Won’t even consider gas. To me, food cooked on a gas grill always has a certain gas taste to it..no matter what. I may look into a pellet grill at some point though.

caught a good deal in the gas Weber. What pellet do you recommend? Trying to stay under $500 but the lack of searing options (hard to get over 450 from what I read) push me towards gas

 

[cs02132]

Overcooked tf out of that skirt steak the other day learning as I go though

there was some med rare pieces in there that were good tho. Ive always avoided any pink (prefer medium - plus I never really eat steak) but that might have helped me get over that hump

 

[elpablo21]

caught a good deal in the gas Weber. What pellet do you recommend? Trying to stay under $500 but the lack of searing options (hard to get over 450 from what I read) push me towards gas

If you're not in a rush these are out of stock but are coming back in July. Seem solid for searing and under $500

RT-B380 Bullseye

THIS AIN’T NO GAME. The RT-B380 Bullseye is the ultimate weekday workhorse, and you won’t find more bang for your buck anywhere or at any price. By focusing on flavor, convenience, and versatility, the RT-B380 Bullseye makes all other grills obsolete. Additionally, our commitment to superior...

www.rectecgrills.com

 

[sole searchin]

If you're not in a rush these are out of stock but are coming back in July. Seem solid for searing and under $500

RT-B380 Bullseye

THIS AIN’T NO GAME. The RT-B380 Bullseye is the ultimate weekday workhorse, and you won’t find more bang for your buck anywhere or at any price. By focusing on flavor, convenience, and versatility, the RT-B380 Bullseye makes all other grills obsolete. Additionally, our commitment to superior...

www.rectecgrills.com

Ill check it out. Not a bad price either.

so many more options then Trager last I looked into it.

 

[elpablo21]

Whole bird tonight

 

[jrp44]

What's on the menu for this weekend?

I'm gonna give ribs a shot for the first time. I got a rack of St. Louis style Planning on using my kettle. What's the best method? Best rub I can get from the store and not online? I got some sweet baby rays to sauce it up at the end.

Give me some guidance elpablo21 mplsdunk Comparison Ford V VeeAhy DCAllAfrican kdawg

 

[DCAllAfrican]

I would keep it simple man. This is your FIRST time.

You have forever to create your own twist.

Salt
Pepper
Garlic Powder

 

[Comparison Ford]

What's on the menu for this weekend?

I'm gonna give ribs a shot for the first time. I got a rack of St. Louis style Planning on using my kettle. What's the best method? Best rub I can get from the store and not online? I got some sweet baby rays to sauce it up at the end.

Give me some guidance elpablo21 mplsdunk Comparison Ford V VeeAhy DCAllAfrican kdawg

"Best" is subjective, but I'll tell you what I did for the rack I smoked on Father's day:

Prepare the fire for your smoker. Get the temp between 250-275F and maintain it throughout the cook. Once the desired temp is reached, throw some wood in. I used a blend of oak and apple wood for the rack in question. Don't forget the water pan.

While the smoker is getting to temp, get the ribs ready. Make sure your rack of ribs is thoroughly trimmed and remove the membrane from the underside. I coated the ribs in a little canola oil and seasoned with salt and pepper exclusively. Be mindful not to over-salt the ribs. A 2:1 ratio of pepper-to-salt seems to be the ticket. I like my pepper on the coarser side. It's not good for you as a man, but great for your taste buds.

Once the smoker was ready, I threw the rack on and made to sure to place it about as far away from the heat source as I could get it. Once it's on, you just need to be neurotic about the temperature and maintaining a clean fire. Shouldn't ever have thick clouds of smoke billowing out from the chimney. Try to maintain a thin, blue smoke as best as you can.

As for the cook, I like the 3:2:1 approach. 3 hours unwrapped and exposed to the smoke, wrapped in foil/sprayed/sauced for 2 hours, and unwrapped with a final mop of sauce for an additional hour. I actually used Sweet Baby Ray's for my ribs as well, but I doctored it up with apple cider vinegar, a bunch of black pepper, and some water to thin it out and make it more of a mop sauce than a syrupy/tacky one.

I used a completely different recipe for the rack I did before the one in question, but I figured the above recipe is simple enough and a good riff off of what you're working with.

Post pics of the final product!

 

[Comparison Ford]

But my "menu" for the holiday is nonexistent! I'm working 13 hour shifts Friday through Monday. I'll probably stop by my mom's that night and eat a cold burger and hot dog though.

 

[elpablo21]

Yeah rub wise I would just keep it simple salt,pepper and garlic rub wise. If you get a store rub get something with not alot of salt content. Preferably something with higher sugar content than salt.

3-2-1 as mentioned as well is the best way to start smoking around 250-275. Get some some honey, apple juice and butter for the wrap portion if you're up for it.



I'm keeping it basic with burgers and dogs for Saturday

 

[mplsdunk]

Another vote for 3 2 1

 

[cs02132]

But my "menu" for the holiday is nonexistent! I'm working 13 hour shifts Friday through Monday. I'll probably stop by my mom's that night and eat a cold burger and hot dog though.

You getting any extra holiday pay?

 

[jrp44]

Thanks for the replies. Last question...I usually light up a full chimney of charcoal and let it burn through, but I feel like it will get way too hot if I do it that way for ribs. How should I get the charcoal started up? Just like half chimney and dump on some fresh coals?

 

[DCAllAfrican]

Be mindful not to over-salt the ribs. A 2:1 ratio of pepper-to-salt seems to be the ticket. I like my pepper on the coarser side. It's not good for you as a man, but great for your taste buds.

Kimchi Papi

 

[kdawg]

Thanks for the replies. Last question...I usually light up a full chimney of charcoal and let it burn through, but I feel like it will get way too hot if I do it that way for ribs. How should I get the charcoal started up? Just like half chimney and dump on some fresh coals?

Depends on your smoker but that sounds about right to me - the others will gradually light as the original ones burn down.

 

[jrp44]

Yeah I just have a kettle. That's what I did....thermometer on lid showing like right above 310 or so on the charcoal side...figured should be lower where the ribs are going so just through them on. Couldn't find any wood chunks at the store last night so had to get chips...they just had pecan and apple so went with apple...figured it would be better for the ribs

For the rub I used salt, pepper, garlic powder, onion powder and a little paprika and dark and smoky pepper flakes

 

[elpablo21]

For any Pellet Grillers out there, good deal on wood

20-lb Bear Mountain BBQ Wood Smoking Pellets (various) 2 for $19 + Free Shipping

Bear Mountain BBQ.com has their 20-lb Bear Mountain BBQ Wood Smoking Pellets (various) on sale 2 for $18.99 when you apply discount code BOGO during checkout. Shipping is free. Thanks liighettorom ...

slickdeals.net

 

[mplsdunk]

I make a pile of #coal and throw a fire starter in. That way it doesn’t overshoot temp. Adjust the bottom vent accordingly with the lid vent wide open.

 

[jrp44]

5 hours in ...looking good

 

[el presidente]

Hello BBQ thread...

I want to learn how to BBQ; I also have no knowledge of the field. Where should I begin?

 

[DCAllAfrican]

Hello BBQ thread...

I want to learn how to BBQ; I also have no knowledge of the field. Where should I begin?

Read page 72

 

[tupac003]

Gonna smoke my first brisket tomorrow. Low and slow. Hopefully it turns out great.

 

[tupac003]

6am here in Cali, just got the Masterbuilt 560 loaded with a mix of oak charcoal, mesquite charcoal and Applewood wood chips.

If you haven't seen this thing you just load the charcoal in the chute. I layered it with chips as well to get a nice good smoke.

Trim job was not the best but I'm learing. We will see how this turns out.

 

[elpablo21]

Reverse seared Steak and Chops today

 

[cs02132]

Anyone here have the vortex attachment for the Weber kettle? Wondering if it really makes a difference and if it’s worth getting? Trying to get that crispyness on wings