Polishin8r
Member
Thanks, yeah have been reading abit and seems Charcoal is the way since smoking takes way to much time for me...I will probably start experimenting soon and try to get my meat right
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
Thanks, yeah have been reading abit and seems Charcoal is the way since smoking takes way to much time for me...I will probably start experimenting soon and try to get my meat right
Snkfanatic
Banned
Good God man, can I come? Sounds amazing
Yo, can I be your friend?
dskillzhtown
keep your strippers out of my American football
If you want to get into it, check out a few Youtube Channels that can show you what all is involved with BBQ. Be ready to be patient, and don't get discouraged when you screw up and destroy some meat you paid good money for. It happens.
Good Ole JB - http://www.youtube.com/user/007bondjb
BBQ Pit Boys - http://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg
Grill with Weber - http://www.youtube.com/feed/UCEBG5mwkD55WseNJryLdDSw
Cooking With Surfin Sapo - http://www.youtube.com/channel/UCFtxgBxWUFBj5PrLHCe4KbQ
Lastly, once you get the basics down, don't be afraid to put your own touch into the process. Winds, humidity, temperature all play a role in BBQ. You will have to have the confidence to adjust.
Naked Prime
Member
From Memorial day:
Those are bootleg McRibs made fresh and smoked for an hour. Added diced Jalapeños and grilled onions on a toasted bun with a small amount of mayo and Famous Dave's Devil Spit
Those are bootleg McRibs made fresh and smoked for an hour. Added diced Jalapeños and grilled onions on a toasted bun with a small amount of mayo and Famous Dave's Devil Spit
Snkfanatic
Banned
Is that a apple in your pic Cranky?
Yes. I cut it flat so I can get a temp probe close to the cooking surface. Have been too lazy to mod my smoker with grommets and probe holes.
GoldenEye 007
Member
Seems smart, though. Probably even getting a little extra apple flavor there too.
What exactly is the full setup here? Like where you have your coals and everything else under the meat.
Did "Beer Can Chicken" (but not really since I read beer can chicken is a load of bullshit here: http://www.huffingtonpost.com/craig-goldwyn/beer-can-chicken_b_1634001.html) for the first time and it turned out awesome
Dat looks so gud.
Got hold of a oil drum, so have been cooking with that using wood rather than charcoal.
Flavour difference is amazing.
Only done a couple of things so far.
This thread has given me some ideas though, the food is looking great.
DSC_0398 by Owen Rhys Williams, on Flickr
DSC_0402 by Owen Rhys Williams, on Flickr
Flavour difference is amazing.
Only done a couple of things so far.
This thread has given me some ideas though, the food is looking great.
DSC_0398 by Owen Rhys Williams, on Flickr
DSC_0402 by Owen Rhys Williams, on Flickr
Dem dry ribs..
Awesome job there. I need to make chicken this way soon.
Are those bacon strips running down the sides? Looks great.
A question for BBQ-gaf.
I wanted to make pork ribs (with you know bbq sauce and everything else) for the first time, so I bought a rack of ribs, it was already cut in half and packed and I didn't notice that there was a layer of skin on it... Sooooo, do I remove it or not? If yes, how? Cook it and then remove it, or before cooking? :lol
I wanted to make pork ribs (with you know bbq sauce and everything else) for the first time, so I bought a rack of ribs, it was already cut in half and packed and I didn't notice that there was a layer of skin on it... Sooooo, do I remove it or not? If yes, how? Cook it and then remove it, or before cooking? :lol
Assuming you are talking about the membrane on the underside of the ribs, wash the ribs with water under the sink then pat dry with a paper towel. Put the ribs down flat on a cutting board membrane side up and wiggle a butter knife between the membrane and the second rib bone. Make a gap big enough to get your index finger in then and stick it in and remove the knife. Grab the membrane with your index finger and thumb, use your other hand to hold the ribs and then rip the membrane off (hopefully in one piece). It takes practice but isn't too tough. You don't have to get it all.
a guide
No, I mean skin, a thick layer, like 0.5cm more or less.
Like this, but not that thick:
http://us.123rf.com/400wm/400/400/i...lta110900019/10658709-pork-ribs-with-skin.jpg
Cook it and eat it?
Without removing it from the ribs?
Nah, take it off and make cracklings.
All right, thanks you!
I bought it at a supermaket here, the ribs were already packed, and the skin was on the downside, so I totally didn't see it. :lol
Next time I'm buying from a butcher shop.
If you have a local wholesale club near you like a Sam's, BJ's, or Costco sign up there...ribs and other BBQ cuts of meat are generally way less expensive there.
Choice brisket is $.80/lb LESS at $4.19/lb than my local supermarket ($4.99/lb).
Loin-back ribs are like half the cost as well, and meatier.
On the back one, ya.
Shin Johnpv
Member
I have something similar, and while it works really well for grilling, it's a royal pain in the ass to try and do BBQ with. The main problem is that it leaks air like crazy, so it's very difficult to control just how much air is getting in and out of it. Looking at the reviews too there's nothing for the coals to sit on, which at least mine has that.
Shin Johnpv
Member
Thought I would share this here.
Got a Weber One Touch 22 1/2 in Gold in Blue, excited to get to smoking some meats on it.
Just doing a first burn to make sure any residue from production is gone before cooking with it.
Got a Weber One Touch 22 1/2 in Gold in Blue, excited to get to smoking some meats on it.
Just doing a first burn to make sure any residue from production is gone before cooking with it.
I've been using a little roll of paper towel with a couple of dollops of cooking oil. Those cubes look even easier to use.
Dunedain_Ranger
Member
All of it looks amazing I never knew there was more to bbqing than charcoal and fire I started watching pitmasters and reading now I want to try all this.
indigo-cyclops
Member
Brisket day!
6lb flat
No full packers sadly. Will mop this all day to keep moist.
Fuck yea.
Smoked some brisket a few weeks ago, Aaron Franklin/Texas style. I think I let it sit a bit too long, next time will cut back on it.
Really want to try some post-oak; hickory was nice though.
I must say, there is something to be said about a splash of color in the backyard. I only hope the color stays that nice.
Welcome! If you're quick, you have plenty of time to get setup in time for the July 4th.
brotherbean
Member
Thought I would share this here.
Got a Weber One Touch 22 1/2 in Gold in Blue, excited to get to smoking some meats on it.
Just doing a first burn to make sure any residue from production is gone before cooking with it.
Daaaaaaaamn that blue looks good. I bought a green one about a month ago and love it so far (though I'm seriously rethinking the color after seeing yours!). I think I've probably used it at least 5 nights a week since it arrived.
I was really impressed with how well it holds temperature, it's really a very capable little smoker. It's also the first grill I've had that lets me easily smother charcoal to reuse. So nice!
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