What sort of length of time is usually required for bbqing ribs etc?
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
What sort of length of time is usually required for bbqing ribs etc?
Going to smoke my first butt (lol) of the year this Friday. I will be back with pics and recipes.
Ribs I usually smoke about 5 hours give or take. Pulled pork around 12-15 hours. Brisket somewhere in between the two. Chicken or fish vary.
That's impressive. I wouldn't mind tasting your meat.
Cancer. But what doesn't give you cancer nowadays.
Well it's taking on smoke. I'm sure it's somewhat carcinogenic. But it's tasty.
Carcinogens are frequently quite delicious.
I dot know.
Gas if you're short in time.
Charcoal if you like taste and authenticity.
I see arguments for both, but lately I am favoring charcoal.
Shin Johnpv
Member
I'll second and third the folks saying Wicked Good, their weekend warrior blend is amazing and you can order it from their website directly.
Shin Johnpv
Member
I plan on replacing my decrepit and old off brand Kettle grill in like a month with a nice Weber Performer and I think I'm going to grab a Smokenator for it. I've seen a lot of positive videos for it on youtube anyone here have direct experience with it though.
Anyone else do any cold smoking? I have the 6x6 A-Maze-N-Smoker which I have to say is pretty damn awesome. I use it for doing Bacon, cheeses, salt, and other stuff that you don't want cooking but want to get nice and smokey.
Same. Mine are quarters as well with a mix of apple and cherry. Would have done just apple but I finished my bag.
How often are you turning the meat?
15 hours seems an incredible amount of time to be hanging around a BBQ. I admire your dedication to delicious meat.
Snkfanatic
Banned
MY GOD...that chicken looks amazing
RoninChaos
Member
Is there a thread for grilling?
Smoking, which can look similar to grill, but the temps are lower, the cooking time is much longer, and the heat is often indirect. The Fuel used is mostly wood and the food takes on the flavor of the smoke. Also the cuts of meet that one smokes are usually cheap meat that is very tough. The long cooking process breaks down the meat slowing and makes it super juicy and tender.
You guys had much luck roasting a pork shoulder? I live in NYC so smoking meat is out of the question and good bbq places are few and far between. I need a few thermometers but in theory is should turn out good beside not having the smoke flavor right?
Dinosaur BBQ in Harlem should be decent. As for doing a pork shoulder in your oven, you can cook it at 225-250 for about 1-1.5 hours per pound.
I like to take my shoulders off around 190-195 degrees internal temp and let rest for at least 20-30 min foiled and then go ahead and pull.
I haaaaaaaate you.
I'm gonna expect a dry ice container of that shit in my drive way by Wednesday. Thanks.
POWERSPHERE
Member
Second hand you can get them for next to nothing!
It's definitely something that requires a commitment to being around to check on it occasionally, but if you get a good smoker and some good thermometers that transmit the temp to you wherever you are in your house (or on your iphone) it makes it a lot easier. Takes a lot of the maintenance out of the equation. The end result and knowing that you did everything is very satisfying.
Awesome pictures, Cranky.
oktarb
Member
If you want a simple tri-tip:
1 cup cooking oil
1/2 cup Montreal Spice (McCormicks)
2 cloves garlic chopped
1 tablespoon apple cider vinegar
Pour in ziplock bag let marinade for about an hour.
on BBQ direct heat 5-6 minutes each side. Indirect heat until springy to the touch. Take off heat, tent in tinfoil and let rest for 10-15 minutes.
1 cup cooking oil
1/2 cup Montreal Spice (McCormicks)
2 cloves garlic chopped
1 tablespoon apple cider vinegar
Pour in ziplock bag let marinade for about an hour.
on BBQ direct heat 5-6 minutes each side. Indirect heat until springy to the touch. Take off heat, tent in tinfoil and let rest for 10-15 minutes.
http://www.ksl.com/index.php?nid=218&ad=25065524&cat=238&s_cid=E0003
Does this look like the model with a propane starter to you guys? I really want to get a new Weber Performer Platinum but if I got this instead I could use the money on getting a dedicated smoker instead.
Does this look like the model with a propane starter to you guys? I really want to get a new Weber Performer Platinum but if I got this instead I could use the money on getting a dedicated smoker instead.
Maybe...I see the propane tank underneath.
1. If it doesn't, just get the weber chimney...it's pretty awesome.
2. Weber is pretty awesome at selling parts online so if the starter is broken you could probably fix it quite easily.
I still have my Weber Genesis Silver A from 2003 and they're still selling parts for it. I just replaced my gas tubes a few days ago, and the igniter last year.
many places
Member
I'm glad I live in TX with all the BBQ places at my fingertips, but I do miss poboys in Louisiana. Pulled pork/brisket sandwiches are definitely a good replacement though.
BigJonsson
Member
Has anyone made a beer can chicken before? Is it worth making?
Shin Johnpv
Member
I've made a bunch of them, though I would put that more under grilling than I would BBQ. Anyway I like them a lot, and usually make a couple each summer. It doesn't have to be a beer can either, I've done it with Soda cans, and experimented with different liquids in the can and such.
Don't do it, you'd do better to remove the beer from the can and marinate the chicken in it. Or drink it. Short story is that aluminum cans and the paint on them are not rated for high heat, hardly any beer evaporates (if any), the can keeps heat from getting to the inside of the chicken (so it can potentially be raw or undercooked while the outside is done), etc. Much more detailed write up here.
Same in some parts of the US...I make the distinction though.
My eyes light up when people say "come over for BBQ" and I get there and it's just grilled burgers and hot dogs and then I get all sad, lol.
BBQ is low and slow, grilling is high and fast. So yeah, pet peeve of mine when I'm invited over for a BBQ and it's just burgers and hot dogs. If you're throwing out that term, I'm expecting some delicious smoked meats.
MarleyManiac
Member
Late reply, but our team uses Weber Smokey Mountains and UDS (Ugly Drum Smokers)
for competition.
I would recommend a Weber Smokey Mountain as it is the best cooker for the price.
MarleyManiac
Member
I used to leave the fat cap on when I started out, and I now trim most of it off as well.
There is plenty of intramuscular fat in a Pork Butt (or Boston Roast as they call it now since they changed the names for cuts of meat ) and I agree, I would rather have more bark and spice rub touching the meat rather than having to throw away fat when pulling the pork.
Brisket needs the fat cap (trimmed to 1/4" thick) though since it is a leaner cut of meat IMHO.
Some nice BBQ going on in here GAF - Keep it comin'!
I'm still a rookie but I love my WSM.
Have you guys won any awards yet? More pictures of great BBQ are always nice to look at, even if it makes me drool at work.
MarleyManiac
Member
We did our 1st comp last October, we took 1st in Chicken, 1st in Pork, 12th in Ribs and 21st in Brisket out of 35 teams - 5th place overall.
We actually beat "Diva Q" of BBQ Pitmasters fame (she was there competing)
We are doing 4 comps this year, our 1st one is next weekend!
That's awesome. I remember her, wasn't she the one from Canada? I haven't worked up to doing brisket yet, I need to do a few more runs in my WSM and familiarize myself with it more. For some reason, brisket is intimidating to me. Seems much less forgiving than pork.
Go see if you can get a USDA Select brisket somewhere...they exist. Shouldn't be more than $16-20.
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