Whole loin? I've never done one. I've always done tenderloins. I'd brine/inject a full loin with apple juice and some rub and then rub with my normal pork rub.
Someone give me a recipe for pulled chicken. Never done it before, but we have a party coming up where I always do a butt, and this year my wife invited some Jewish people I don't want to offend
Yeah, I know, my wife's Jewish. I'm not really sure and they're "very Jewish" One of them is in charge of player evaluations for my sons hockey club and I can't afford to get on his bad side
2nd Johnny Harris - if there is a signature Georgia BBQ dish, their hickory smoked chicken is it. Best commercial BBQ sauce also IMO
Good Eats Tender Is The Loin episode on pork. Marinate in lime juice, honey, chipotle, salt and garlic powder. Grill hot and fast. Garnish with cilantro. http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html
It's closing down soon. We went to Savannah for New Years and they told us then. Sucks bc the food is good but the building is bad ass. Supposedly the main dining room used to be a ballroom back during prohibition and the booths were set up with curtains so people could drink booze in privacy. The lights over each booth were to call your waitress. The ceiling and everything is cool too. Sucks to see it go. They are still going to operate the sauce business so that's good I guess.
So many ways, man. Very versatile cut that will take on damn near any flavor you want. BBQ, teriyaki, pineapple, herbs, etc. My favorite it to inject with apple juice, let sit for a few hours, rub with John Henry Pecan and Yardbird, and then either grill it on a raised grid at 400 until it hits 140 or smoke at 275 until it hits 130 and then search it off at the end which gets it to 140. Either way works fine. Biggest thing is just don't go over 140. If you overshoot to 150ish its still fine. The second one gets more smoke obviously but requires a little more work.
I'm a fan. It's a crowd pleaser and if you are ever cooking for a group that a few people want something healthy it's an easy option. It only takes about 12 minutes on a hot grill after you finish whatever else you are making.
frodeo and I did chicken tacos tonight. No pics but marinating the chicken in mojo overnight was delicious. We usually have marinated them in slightly diluted red salsa, gonna do side by side comparison next time.
Easy on the lime juice if you're doing a 12 hour marinade. The acid can push the texture of the meat toward mushy over that much time.
Yeah I knew it was set to be closed, had to google before I posted. Sad stuff for sure. We had a discussion in the ATL thread about what Georgia's signature bbq dish would be, and I think that's got to be it
my drunken brisket purchase from whole foods last week was definitely just the flat. any suggestions on how to cook it on the egg? pull this from their site Set the EGG for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor. Season the brisket liberally with the rub. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160°F/71°C. Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour on the coffee as you close up the package. Be careful not to puncture it or you’ll have to start over. Return the brisket to the cooker. After another hour, begin checking the internal temperature. When it reaches 200°F/93°C, remove the brisket and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. It desired, skim the fat from the liquid and serve the remaining juices as a sauce. Slice the brisket about ¼ inch thick to serve.
I've done just the flat a couple of times and it turned out great. The process that I have used: - Inject the brisket with beef broth, and salt it the night before - I then just used pepper as a rub because I already had salted it the night prior. - Smoke using the wood of your choice at 225F until internal temp is around 160F - Wrap in foil with just a little bit of beef broth - Unwrap brisket when internal temp is around 185F (the internal temp will probably drop due to evaporation after removing foil) - Check for doneness every 3-5 degrees once internal temp hits 185F. It's done when you poke it and it feels like butter. - When done, wrap and let sit for at least 30 min Again, this method is what I've done but I'm sure there are many ways to make a good brisket. The beef broth and dry brining were used because my biggest concern was the flat drying out.
just came home to a package with john henrys pecan, lambert's sweet rub o mine, and plowboys yardbird #blessed
my 4.5lb butt is bopping along. been on since around 11, currently my offset is at 234 and the meat is at 118. should be on target to pull at around 530-6 and rest until dinner at 7ish. i whispered sweet nothings in its ear this morning before church as i rubbed it down, dont think it will give me any trouble with stalling etc because of it
fucking butt lied to me been stuck at 158 for an hour EDIT: IT JUST HEARD ME up to 162 in 3 minutes after posting. thank you bbq Gods
forgot to take pictures but it turned out great! i was really worried it was going to be extremely dry but i followed your directions and it turned out damn good for just a flat. greatly appreciate the help!
Let me tell you. This will absolutely make the rotation. Absolute fantastic. No mustard or anything needed.
Got it. Guess my thoughts were skewed because I've seen him refer to himself as basass brisket boy which I find really lame.
I can't find a smoker I'd be satisfied with for the right price that's not called a Big Green Egg, so fuck it. I'm buying an Egg. Hardware store down here (Bearings) is selling a large egg, nest and plate setter for $900. Does that sound about right?
Just got in Oakridge Secret Weapon, Oakridge Habanero Death Dust, and John Henrys Pecan. Pretty pumped to try these out.
Posting this more for the graphical representation of each cut, than for the suggested cooking method. Thought it was interesting.
I'm bad with remembering to take pictures, but this was today. Picked up some ribeye cap steaks from Costco over the weekend and made up some corn and potato bombs First time making the potato bombs, but I recommend them. Just core the potato, stuff with whatever you want, then plug the ends and wrap in foil. I did cheese, salami, butter and garlic in the one pictured. Spoiler Here is another from a week or two back, beef tenderloin and pork shots. Pork shots are a solid appetizer if you haven't had them. I take kielbasa or sausage and cut into ~1/2" slices and toss some seasoning on one side. Then take a half slice of bacon and wrap around the 1/2" slice, leaving 1/4" - 1/2" of overlap on one side, essentially making a shot glass. Smoke them for a bit so you get rid of some of the grease. Once they are about half way cooked fill the 'shot glass' with some softened cream cheese and top with brown sugar. I only took a couple pictures since it started raining. Spoiler
Chicken with a mix of Yardbirds and John Henrys turned out awesome. Just threw a chuck roast in sous vide at 131 and gonna let it run for about 48 hours. No idea what Im really gonna do with it probably finish with a quick sear on the grill and either pull or slice depending on what it looks like when it comes out. Im still kinda experimenting with the annova.
pretty sure this is my 6th big green egg/digiq dinner in a row. rub combo dblplay1212 mentioned earlier is pure gold!
You guys still need a probe to check your cook temp? I've used mine enough to know pretty much where my vents need to be to get the temp I want. The built-in dome temp gives me a pretty reliable number.