joeyjoejoeshabadoo
Member
Oh man, I really need to get to smoking a brisket. That looks fantastic, good work.
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BBQ GAF - Smokin' Your Meat, USA Style
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Oh man, I really need to get to smoking a brisket. That looks fantastic, good work.
Thanks. It is probably my 10th time smoking brisket and I feel like I am just getting to where I am good at controlling my fire and understanding exactly what is happening.
TarpitCarnivore
Member
All of that stuff is going to taste like sodium laden processed meat covered in ounces and ounces of sugar sauce. Best bet is to find a BBQ local to you and order a bunch then freeze whatever you don't use. To reheat them just drop them in a pot of warm water (still in the bag) and bring them back up to temp.
Applesauce
Boom! Bitch-slapped!
PSA for Houston GAF, HEB has pork shoulder on sale for 97 cents per pound. I picked up one for BBQ and one to grind up.
Picked up our first smoker Friday!
Colleague at work upgraded to a BGE and said if you come and get it you can have it.
Spent 90 minutes with a pressure washer cleaning it inside and out.
Going to start with some chicken and sausage as a test run. Got some apple wood and mesquite.
Colleague at work upgraded to a BGE and said if you come and get it you can have it.
Spent 90 minutes with a pressure washer cleaning it inside and out.
Going to start with some chicken and sausage as a test run. Got some apple wood and mesquite.
First of all congrats. Secondly, he *upgraded* to a BGE from that? Did he buy the XXL Egg or something?Picked up our first smoker Friday!
Colleague at work upgraded to a BGE and said if you come and get it you can have it.
Spent 90 minutes with a pressure washer cleaning it inside and out.
Going to start with some chicken and sausage as a test run. Got some apple wood and mesquite.
Yup, great deal on some cheap ass (yes I know its actual the shoulder).
Picked one up before a road trip last weekend, despite freezing it, it turned out great.
Made it Friday. Here is 1 to 2 hours in
5 to 6 hours in before i put it in foil
It was so tender it broke in half at the bone despite picking it up with two hands.
Success! Cooked 4 chicken Brests and sausage as a try out. I think I put too much water in the tray as it didn't get above 170F in the cooking chamber and the chicken stuck at 140F. Once I ripped out most of the water and added more chips, the temp went up to 200F and it got pretty smokey! Chicken hit 165F.
I've seen reviews on the Costo site for this particular model of smoker that say much less water and more chips as the burner isn't very powerful. Looking forward to cooking more on it next weekend.
I've seen reviews on the Costo site for this particular model of smoker that say much less water and more chips as the burner isn't very powerful. Looking forward to cooking more on it next weekend.
n64coder
Member
Hi All,
Now that it's warmer, I'm doing more grilling again. I have a Weber Genesis 1300 that is 16 years old and still in very good shape. Last year, I had a plumber add a gas line outside to hook up the grill. Since the grill is propane, I need to convert it to natural gas. I have my eyes on this grill I saw on CL for $50. It looks to be in good shape other than the frame needs replacement. I'm hoping that I can harvest the manifold and hose for my grill. Buying those new will set me back $120.
I would like to try to get into wood/charcoal cooking. I heard people suggest getting a Kamado style grill. Anyone with experience with one of those? Or maybe a smoker like the Weber Smokey Mountain.
Now that it's warmer, I'm doing more grilling again. I have a Weber Genesis 1300 that is 16 years old and still in very good shape. Last year, I had a plumber add a gas line outside to hook up the grill. Since the grill is propane, I need to convert it to natural gas. I have my eyes on this grill I saw on CL for $50. It looks to be in good shape other than the frame needs replacement. I'm hoping that I can harvest the manifold and hose for my grill. Buying those new will set me back $120.
I would like to try to get into wood/charcoal cooking. I heard people suggest getting a Kamado style grill. Anyone with experience with one of those? Or maybe a smoker like the Weber Smokey Mountain.
The Smokey Mountain is very popular, I have one and love it. No experience with the Komado style but I've heard good things.
Chuckie
Member
So BBQ Gaf, my brother and I finally tried pulled pork (a while ago)
As a Dutchie I had no experience whatsoever with slow BBQ, however it worked out mighty fine!
So here some pictures.
The meat
The meat with a Carolina rub
First time when we opened the barbeque for some extra coal
Done! Too bad the crust broke a bit otherwise it would have looked perfect
On some bread with hotsauce. After 10 hours finally ready haha.
It tasted great and even better the day after!
Going to do it again this summer.
As a Dutchie I had no experience whatsoever with slow BBQ, however it worked out mighty fine!
So here some pictures.
The meat
The meat with a Carolina rub
First time when we opened the barbeque for some extra coal
Done! Too bad the crust broke a bit otherwise it would have looked perfect
On some bread with hotsauce. After 10 hours finally ready haha.
It tasted great and even better the day after!
Going to do it again this summer.
So BBQ Gaf, my brother and I finally tried pulled pork (a while ago)
As a Dutchie I had no experience whatsoever with slow BBQ, however it worked out mighty fine!
So here some pictures.
The meat
The meat with a Carolina rub
First time when we opened the barbeque for some extra coal
Done! Too bad the crust broke a bit otherwise it would have looked perfect
On some bread with hotsauce. After 10 hours finally ready haha.
It tasted great and even better the day after!
Going to do it again this summer.
Looks pretty good! Always fun to see a non-American making BBQ for the first time. It's life changing.
I just bought a Kamado grill over the weekend, the Vision Classic B. It does an excellent job retaining juice in the meat and using small amounts of fuel. I'm still working on temp control: it's very easy to overshoot and takes forever to cool. Made two racks of ribs yesterday and while the probe said 165, the meat looked more than that. Even so, very juicy, very tasty, and now the next few meals are done.
Rockabimmy
Member
How come I only just found BBQ-Gaf ;o
Been actively smoking meat since a year orso. Am a dutchy so smoking meat is not a big thing (yet). I've been smoking old school I guess, just a barrel and oak or fruit wood but damn, its delicious!
Some creations
Brisket:
Pork Belly
Pulled Pork / Boston Butt
Fresh Chicken?
Can't wait to read through the entire thread and hopefully learn a thing or 2 from you guys
Been actively smoking meat since a year orso. Am a dutchy so smoking meat is not a big thing (yet). I've been smoking old school I guess, just a barrel and oak or fruit wood but damn, its delicious!
Some creations
Brisket:
Pork Belly
Pulled Pork / Boston Butt
Fresh Chicken?
Can't wait to read through the entire thread and hopefully learn a thing or 2 from you guys
Mr. Giggles
Member
Subbed!!
I have much to learn from you all!!
I have much to learn from you all!!
Chuckie
Member
It was man! Subbing this thread hehe
n64coder
Member
Fresh Chicken?
What is that barrel thing? A composter? Is the pipe to keep the smell away? How well does it work?
Rockabimmy
Member
Believe it or not but thats my smoker ! Hell that pipe fills the local area with the healing mists of pork
n64coder
Member
That's neat. I overlooked the small amount of smoke coming out of the unit.
Is it your own design or did you follow some instructions somewhere?
Rockabimmy
Member
Its something My dad and I made just to see if we'd be into this smoking meat business. Its sort of a ugly drum smoker (if you are looking to build a proper one http://m.instructables.com/id/Build-Your-Own-Ugly-Drum-Smoker-UDS/ ) but it uses normal logs instead of coal. It turns out we got hooked so were planning on building a brick off set. Ill post some pics when its done for sure.
Cool article from MSN on ribs, lots of different, very different recipes.
http://www.msn.com/en-us/foodanddri...-to-make-the-perfect-ribs/ss-BBk50E6#image=36
Cool for me cause I've been wanting to try something different with ribs.
Also for Houston GAF HEB has chicken thighs and drumsticks at $0.77/lb which is an absurd price.
http://www.msn.com/en-us/foodanddri...-to-make-the-perfect-ribs/ss-BBk50E6#image=36
Cool for me cause I've been wanting to try something different with ribs.
Also for Houston GAF HEB has chicken thighs and drumsticks at $0.77/lb which is an absurd price.
SlickShoesRUCrazy
Member
Enjoyed a family bbq today because of the long weekend.
Made some ribs, chicken and hotlinks.
Made some ribs, chicken and hotlinks.
Last edited:
Enjoyed a family bbq today because of the long weekend.
Made some ribs, chicken and hotlinks.
Looks great.
So sad that this topic has gone a month without any posts. Let's fix that with some...
BEEF BACK RIBS!
Got these from a local butcher shop that was kind enough to leave some extra meat on the bones. For those unfamiliar, the back rib is the bone you would normally find in a bone-in ribeye steak. Very tasty meat, but butchers will normally cut right down to the bone, as the ribeye will go for 2-3x the price of the rib.
The seasoning was a simple Texas-style dry rub, 50% kosher salt and 50% black pepper. I used my kamado grill to cook for 5 hours at 250 F, then wrapped and rested for a half hour. Here are the shots:
Start of the cook -
After resting -
Profile view -
BEEF BACK RIBS!
Got these from a local butcher shop that was kind enough to leave some extra meat on the bones. For those unfamiliar, the back rib is the bone you would normally find in a bone-in ribeye steak. Very tasty meat, but butchers will normally cut right down to the bone, as the ribeye will go for 2-3x the price of the rib.
The seasoning was a simple Texas-style dry rub, 50% kosher salt and 50% black pepper. I used my kamado grill to cook for 5 hours at 250 F, then wrapped and rested for a half hour. Here are the shots:
Start of the cook -
After resting -
Profile view -
DietRob
i've been begging for over 5 years.
That looks great AG. I love love love beef ribs. For some reason they are very hard to find here in Southwest Ohio. I've never understood that. I realize they cost more than pork ribs and can be harder to use (if you don't know what you are doing). I really need to find myself a good butcher.
It's barely even breakfast food time and now I've got Beef ribs on the brain. So good.
It's barely even breakfast food time and now I've got Beef ribs on the brain. So good.
The Lamonster
Member
Do you have to use a smoker for it to be considered "BBQ" or can I "smoke" meat in a charcoal grill?
Dumb question, I know, but I am only now just getting into the grilling game. Got myself a new kettle grill and starting to learn the particulars like using hardwood charcoal and wood chips, indirect vs. direct heat etc.
Dumb question, I know, but I am only now just getting into the grilling game. Got myself a new kettle grill and starting to learn the particulars like using hardwood charcoal and wood chips, indirect vs. direct heat etc.
You can try smoking in it with various methods. I have a smokenator for my performer that worked ok. Youre going to just have to do more work maintaining fuel and what not.
What grill do u have?
RapidCancel
Member
You can use a charcoal grill to smoke, Amazing ribs has a good write up on it right here.
Pork was $0.99/lb at Krogers the other week, picked up 30 lbs and brisket was only $1.99/lb so I picked up a slab of that, too. All ready for some July 4th smoking.
Irobot82
Member
I use a Weber One Touch Kettle grill to smoke and it works fantastic!
The Lamonster
Member
Weber one touch kettle 18"
Thanks! Totally doing this soon.
excellent
So sad that this topic has gone a month without any posts. Let's fix that with some...
BEEF BACK RIBS!
Got these from a local butcher shop that was kind enough to leave some extra meat on the bones. For those unfamiliar, the back rib is the bone you would normally find in a bone-in ribeye steak. Very tasty meat, but butchers will normally cut right down to the bone, as the ribeye will go for 2-3x the price of the rib.
The seasoning was a simple Texas-style dry rub, 50% kosher salt and 50% black pepper. I used my kamado grill to cook for 5 hours at 250 F, then wrapped and rested for a half hour. Here are the shots:
Start of the cook -
After resting -
Profile view -
This would make me hungry no matter what time of day or night I look at it. Very nice. VERY NICE.
Irobot82
Member
That is a great article. A lot of times I use the snake method and a thing called the vortex. It works really well. One of these days I'll drop some bucks on the smokenator with the double rack. I've smoked ribs, boston butts and some other things. Also that vortex is awesome at indirect cooking chicken wings so you can grill them and still have crispy skin!
Should consider putting that 60$ for the smokenator towards a WSM. I ended up getting a 18" wsm and really like it. Its just made for the job
InVinoVeritas
Member
I've been doing a lot of smoking using a Smokenator and my 22" Weber, it works quite well for doing a few racks of ribs or a pork shoulder. This topic is awesome, I'm glad I discovered it! Where do you guys get wood for your smokers? I've been using different wood chips from the hardware store, but I would really like to use larger chunks, since the chips burn so quickly.
Captain Tuttle
Member
I've wanted to try Kamodo grilling and didn't want to shell out for an Egg (haha) so I bought a Char Griller Akorn and have been pretty happy so far. It hold temperatures really well and is airtight enough that I can reuse the charcoal after I grill some steaks or whatever, just close the dampers and everything goes out.
Can't wait to smoke some stuff on it this weekend.
Can't wait to smoke some stuff on it this weekend.
RapidCancel
Member
I buy chunks locally from someone I found on craigslist. He sells 50lb bags for $15. I've gotten post and red oak from him. Looking to get some more soon, along with some Hickory and Pecan too.
BobTheFork
Member
So after a deal at the store I bought and cooked my first rack of spare ribs. I was REALLY happy with how they turned out but I think I need advice.
I got a good rub and got them all set up. After that I was looking at cooking them on a gas grill since I don't have a smoker. I was surprised by how it seems to be more complicated on a grill then just 'cook' so I opted for the over.
My big issue was when I had cooked them for a bit and was ready to sauce them. Brushing on the sauce started to take the rub off. I was hoping it would be more cooked-on but then again I don't know any better.
I also didn't quite get the sauce glaze I was hoping for, which I think I would get on the grill.
I need some advice for cooking these on a gas grill and if anyone knows, how can I get the rub to stay a bit tougher on the ribs when I sauce them.
Other than that I loved how they turned out but was maybe looking for more of a grill texture.
I took some Sweet and Smokey Stubs sauce (it was ok on it's own) and cooked about a cup and a half with 2tbls of chilli sauce, 2 tbls of vinegar and about a half a white onion (super minced). It was great.
I got a good rub and got them all set up. After that I was looking at cooking them on a gas grill since I don't have a smoker. I was surprised by how it seems to be more complicated on a grill then just 'cook' so I opted for the over.
My big issue was when I had cooked them for a bit and was ready to sauce them. Brushing on the sauce started to take the rub off. I was hoping it would be more cooked-on but then again I don't know any better.
I also didn't quite get the sauce glaze I was hoping for, which I think I would get on the grill.
I need some advice for cooking these on a gas grill and if anyone knows, how can I get the rub to stay a bit tougher on the ribs when I sauce them.
Other than that I loved how they turned out but was maybe looking for more of a grill texture.
I took some Sweet and Smokey Stubs sauce (it was ok on it's own) and cooked about a cup and a half with 2tbls of chilli sauce, 2 tbls of vinegar and about a half a white onion (super minced). It was great.
I use apple wood chunks for pork, and mesquite wood for brisket and got both bags at Menards I think? It might have even been Kroger as I was browsing one day and saw them there.
peteykirch
Member
I bought a few weeks ago a smoker and damn has it been amazing.
Next time I'll try to do a smoked turkey breast, and perhaps some sausages.
Next time I'll try to do a smoked turkey breast, and perhaps some sausages.
Irobot82
Member
I'd love to but I can't swing $300 anytime soon.
Did you use any wood in that?
Loaded up on another 120lbs of KBB, will wait for the 4th of July sale for another 80lbs.
EDIT: If you want a smokenator I might get rid of mine.
peteykirch
Member
Yeah for the ribs and pork shoulder I used a mix of hickory and apple chips.
For the mac and cheese I used mesquite.
RapidCancel
Member
Only $200 for the 14" one! I've fit 20lbs of pork butt in it, plus 2 racks of ribs.
dskillzhtown
keep your strippers out of my American football
The 14" one is godly. Easily my favorite smoker/grill and I have 3 others. The amount of fuel it uses is lower, it seems to hold temps better. I love it.
xxANTIMONITORxx
Member
SUBSCRIBED. So happy I found this thread! I will be getting/making a proper smoker as soon as I can afford it, but in the interim I use my Weber Genesis with a smoker box.
It takes a lot of attention but after some trial and error I have started killin' it in the brisket and rib game. Still it would be nice to not have to be so damn on top of it as well as have some space to do more.
Recently I have been smoking chickens. Far less time than a brisket and a real crowd pleaser.
It takes a lot of attention but after some trial and error I have started killin' it in the brisket and rib game. Still it would be nice to not have to be so damn on top of it as well as have some space to do more.
Recently I have been smoking chickens. Far less time than a brisket and a real crowd pleaser.
dskillzhtown
keep your strippers out of my American football
Welcome to the thread! That is what it is all about, trial and error. The only way to learn.
I know we have some fans of Stubb's here so this may be of interest -
Stubb's Sells to McCormick
Great for the Stubblefield family, but I hope not too many changes will come about. I would assume better distribution across the country but hopefully that is it.
InVinoVeritas
Member
Thanks guys. I'm looking around on craigslist in my area for a good deal, but in the mean time I found the chunks at my local Menards! Got some apple and hickory, planning to do a pork shoulder over the 4th of July weekend. I want to try brisket, but I've heard it's difficult to get just right, so I'd rather wait until there aren't a bunch of people coming over.
You're welcome. I was scared of doing brisket at first, and I'd still recommend doing pork for a while until you get the hang of it, but really brisket is about the same, it just takes longer to cook.
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