Official BBQ thread

[Mark Antony]

Yeah I was gonna asked if you cooked them extra.

 

[D StaXX]

Everything turned out great.

D StaXX Oxtail, Wrapped Sausages and some basic wings for today

 

[pmatic]

Brisket, ribs, burnt ends, half smokes and pulled pork on Monday.

 

[mrtarheel]

Brisket, ribs, burnt ends, half smokes and pulled pork on Monday.

Nice like a pro with the butcher paper

 

[xxpizzo]

maaaan a brisket sounds so damn delicious right now or a roast pork for lunch but i dont feel like walking to Reading Terminal to hit up DiNics

 

[s0lefunk]

Any recommended brine recipes and rub for a rotisserie chicken cooked over charcoal? Aiming for something savory opposed to sweet.

 

[riverdale road]

Put some chicken thighs on the grille yesterday

 

[elpablo21]

Any recommended brine recipes and rub for a rotisserie chicken cooked over charcoal? Aiming for something savory opposed to sweet.

Premade brine? Kosmos and Meat Church have good ones.

Starting your own? I usually followed this rule of thumb when starting a wet brine with a tablespoon of kosher salt per cup of water below.

Use a Quick Brine to Make Any Cut of Meat More Tender

We like to throw pork chops and chicken breasts in a quick brine for extra oomph before continuing on with the rest of the recipe. You can achieve a great flavor with a brine time of as little as 30 minutes.

www.thekitchn.com

then I kinda wing it with the herbs/aromatics. Maybe one slice of lemon, Half an onion/some minced garlic and a few sprigs of thyme and rosemary and soak the bird 1 hour per pound (assuming you mean a whole bird)

Also a basic ol dry brine with just salt helps alot too.

Montreal chicken is a good premade rub that you can find most places. Garlic Herb Butter is good on any poultry and Chicago Steak seasoning is good as well

 

[elpablo21]

Portobello Mushrooms for the lady and Jerk Chicken for me

 

[DCAllAfrican]

Hmmm

 

[elpablo21]

Sent that to my sis. We gotta try that

She reminded me we gotta do the grill/sear and and deep fry method again

 

[pmatic]

First time doing prime rib:

 

[tupac003]

First time doing prime rib:

Looks perfect bro. Nice job.

 

[VeeAhy]

With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.

 

[dreamer23]

With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.

flame suit on but i like chuck roast better than brisket...

 

[tupac jordan]

Brisket point can’t be beat.

 

[tupac003]

That looks amazing. Great job V VeeAhy !

 

[VeeAhy]

flame suit on but i like chuck roast better than brisket...

Man…growing up eating tough *** pot roasts for Sunday dinner turned me all the way off about chuck roast. I was sadly mistaken. And it didn’t take the 12-14 hours thag a brisket takes to cook.

 

[DCAllAfrican]

With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.

Damn that looks good man.

 

[D StaXX]

With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.

 

[WASPS ANDD ASPS]

Portobello Mushrooms for the lady and Jerk Chicken for me

Scrolled too fast...............


Thought you was grillin' PIE

Im burnin pancakes on a stove and yall evolved to grillin pastries

 

[fenixconnexion.]

Japanese BBQ last night

 

[Nereyda Vuelve Por Dios]

Any one experienced with using flavored wood chips on a gas grill. I got a wood chip box but need to know some nuances to the process.

 

[kdawg]

Any one experienced with using flavored wood chips on a gas grill. I got a wood chip box but need to know some nuances to the process.

I’ve never understood that - you can’t get a proper smoky bbq flavor by doing that - just some slightly acrid tinge from wood which isn’t properly on fire.

 

[elpablo21]

Don't have a wood chip box but use a wood pellet tube. Not sure how different it is with burning chips but never had bad flavor adding this to my smoker but pellets burn a little different I guess

I'd just use the box on some cheap chicken and experiment