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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
That is what I would recommend as well.
This weekend I am going to do at least some ribs...but will also smoke some wings with a couple of dizzy pig rubs I just picked up. I will share pics if you guys want.
Not that this means anything but they are made in Mexico...could be easier to get from there than the states
Ah yeah the butcher...I have a $100 gift card...might grab some craft sausages to go with the wings.
Half-pig roast on Saturday.
Nice, how big and how many people are you having?
Oh man... I can already taste the crispy crispy skin. I bid you godspeed.
My brothers party. It's half a pig(100lbs dressed) and about 50-60 people.
Nice (and that is a ton of meat for 60 people). Pit?
I'm not even sure what his set up is, lol, i live in NY and he's in North Carolina. Will take pics and post next week.
I'm guessing hell only get a 60-70% yield after cooking so a lb a person is generous I guess. Better too much than not enough! I want the cheek
Oh...NC I would bet it is either a pit or a trailer smoker (pretty much the only choices). I did 21lbs for about 40 people two weeks ago and there was a ton left over (that said there were multiple kids and women).
Anyhow can't wait to see pics.
Some day I would like a trailer. My co-worker as one and its great.
They sell them down in NC nice and cheap
Also available for rent which I might do next trip to the outerbanks.NVM, just remembered he put some pics of it from last year (he's trying to make it an annual thing)
Jealous, been a long time since I've had any whole hog.
Any tips for an overnight smoke for a boston butt with a WSM? Will try to start the coals about 11 and then put on before midnight and then cook until 8-10 AM. Meaning, I'd like to only get up once to check on it, if that. I assume load the bottom grate full of charcoal and then dump the lighted chimney coals on there and just let it do it's thing.
Choke on the Magic
Banned
I haven't actually. Any particular liquid preferable or is water okay? I will start doing this though. Thanks for the tips CJ.
V
Vilix
Unconfirmed Member
Made a brisket in my Weber bullet a year ago. It came out great, for my first one. Thanks to SuperStorm Sandy, I no longer have it and I miss the thing.
Now that's how you prep, cook, and serve up a brisket. I'm impressed.
V
Vilix
Unconfirmed Member
Didn't get a chance to take step by step pics...but here's my batch of the garlic jalapeno dills...will try them next week.
Have you thought about marinating a steak in the jalapeño juice before cooking it? I'd be curious to know how it would taste?
I have used both beer and apple juice. I might try bacon grease next time
Choke on the Magic
Banned
I have used both beer and apple juice. I might try bacon grease next time
That sounds wonderful. I think I may try bacon grease and apple juice together.
Pretty much. Make sure you get a heat sink in there like a clay saucer or water in the pan. Hot water.
Light only about 20 coals.
dskillzhtown
keep your strippers out of my American football
Picked some up today. I already had a few bags from the sale earlier this year. Lowe's is having a sale on kingsford as well.
Will do, I'll post pictures later and tomorrow of the results. I'll probably wake up halfway through to top it off with some hot water and stir the coals a little.
Nice...I smoked a turkey with bacon grease and it was heavenly.
So how much leakage from the lid of a Weber kettle is acceptable? I just used my new Performer for the first time today and noticed a lot of smoke pouring from at least 2 sides of the lid. I also noticed a little coming out from around the thermometer. I realize its not going to be air tight, but i expected a little better seal than that for such an expensive model. Should I contact Weber or is this just normal?
Keep cooking on it with lid closed when you can. The fat and smoke will build up and create a better seal over time
This is normal. My WSM did the same, you're suffering no real heat/smoke loss.
I am the same way...but it is for the love of food
About to rub down some baby back ribs
Makes sense, thanks.
So the ribs are on the egg...I switched from the plan of using apple chips at the last minute and grabbed some Jack Daniels chips. This may have been the best decision I have made in a while...the smell of the chips and smoke is unbelievable.
Edit...About 40 minutes left and I have to say if they taste half as good as they look...
Edit...About 40 minutes left and I have to say if they taste half as good as they look...
dskillzhtown
keep your strippers out of my American football
negreenfield
Member
Starting my memorial day boston butt, we'll see how it turns out. I chose Cherry wood and Bad Byron's Butt Rub for the rub. I'll take pics tomorrow once I get everything done.
POWERSPHERE
Member
I need a clear weekend for some offset time. Really wanna do a pork butt, maybe try another brisket, kinda didn't get the last one right.
dskillzhtown
keep your strippers out of my American football
Looking forward to seeing the results. I am going simple today, just some chicken wings. I think I will do a butt next week.
negreenfield
Member
I'm at the famous plateau around 160 degrees, might have to foil this one, really need it ready by lunch. I wanted to start earlier last night but got back home from another BBQ a bit late.
Go for it. Good luck!
BillRiccio
Member
I forgot to take pics but I made the best salmon ever on the smoker last night. I nailed my rub and the mix of wood chips I used was absolutely perfect. I was pumped!
Just put my rub on the ribs and injected two bone in chicken breasts and then put a rub on those. I'm going to let them sit in the fridge for another two hours and then put the ribs on the smoker. I'll probably wait two hours after that to put the chicken on.
Just put my rub on the ribs and injected two bone in chicken breasts and then put a rub on those. I'm going to let them sit in the fridge for another two hours and then put the ribs on the smoker. I'll probably wait two hours after that to put the chicken on.
dskillzhtown
keep your strippers out of my American football
That is what is so good about getting experience in BBQ. You learn all of the tricks and you can react to issues that come up.
I have some pictures from my Mother's Day brisket -
Just put on the WSM -
After resting -
Cut up, ready to serve -
I remember this cook was done a lot faster than I thought it would be. Wrapped it up in foil and 3 towels, then threw if in a cooler.
vas_a_morir
Banned
This thread is making me so hungry. Love when my Dad used to smoke briskets.
Shin Johnpv
Member
Since the wind has died down I can finally start cold smoking the pork belly I cured. In 6 hours I'll have some apple wood smoked bacon.
Today is the day for BBQ-porn. Honestly it's the kickoff for summer smoking/grilling for me. I can't pretend that I can BBQ every week of the summer, but at least every other weekend is my goal this year. I especially want to try making my own bacon.
negreenfield
Member
Final Product. Butt came out nice. Did some corn at the last minute after the butt, slightly overcooked it since I was pulling the pork but still came out damn tasty!
Fantastic! Pics kinda suck but what can you do.
http://www.flickr.com/photos/77099334@N04/8860065999/
http://www.flickr.com/photos/77099334@N04/8860674014/
Still can't figure out how to post them here in GAF...anyone?
? The meat is not burnt...that is just the sugar in the sauce. Flames never touched that meat.
Somebody doesn't know how smoking meat works...Jesus.
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