***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

    So maybe the ivation and mavericks are different. The on off button on mine is above the back clip so it's easily accessible.
     
  2. dblplay1212

    dblplay1212 Well-Known Member
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    It's not on the BGE version.

    [​IMG]
     
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  3. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Its the same shit, just cosmetically a little different.
     
  4. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

    Yeah that's how mine is
     
  5. miles

    miles All I know is my gut says, maybe
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    Had q39 today again and I think it has surpassed joes as the best barbecue in KC for me.
     
  6. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    you poors with the 732
     
  7. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Its called being an OG, swim. The guys who gave you step by step instructions on how to light a fire
     
  8. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    Ohhhh
     
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  9. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    [​IMG]
     
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  10. bigred77

    bigred77 Well-Known Member
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    Texas Tech Red RaidersTexas RangersSan Antonio SpursDallas CowboysKansas City ChiefsAustin FCTexas Tech Red Raiders alt

    anybody with a maverick ever moved to something like the igrill or similar that used bluetooth?

    i just cant imagine the bluetooth range is anything but completely disappointing after being used to the maverick
     
  11. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    he asked how to make nachos like two days ago

    THEY ARE nachos
     
    #8012 Lyrtch, Jul 10, 2016
    Last edited: Jul 10, 2016
  12. One Two

    One Two Hot Dog Vibes
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    Auburn TigersAtlanta Braves

    They're*
     
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  13. One Two

    One Two Hot Dog Vibes
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    Auburn TigersAtlanta Braves

    frodeo
     
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  14. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    Who's nachos?
     
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  15. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

  16. je ne suis pas ici

    je ne suis pas ici Well-Known Member
    Donor

    Top 5 smelliest poots today too. Like the nasty follow you around kind but also have the colon shifting power and force

    Nachos + andygator + bbq + homemade cookies = all the febreeze
     
  17. frodeo

    frodeo Obviouly you're not a golfer

    I have the igrill mini. $36.99 on Amazon. Actually pretty satisfied with the performance. The app is simple to use, and to be able to see the trajectory of internal temperature on a graph makes the device worth it to me. I also have a probe clip to get accurate grate temp.

    Bluetooth range is reasonable...
     
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  18. Biship

    Biship Well-Known Member
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    Kansas State WildcatsKansas City RoyalsKansas City ChiefsSporting Kansas City

    Bbq for family, ribs and I had extra room so I threw on some brats that had been sitting around. The brats turned out amaze. I'd never done them on the smoker before.
     
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  19. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    welcome to the thread, glad you had a neat experience with your smoker. take some pics next time so we can come along for the ride!
     
  20. lfriend

    lfriend Well-Known Member
    Missouri TigersKansas City Chiefs

    I really didn't care for q39. Parking situation sucked and brisket was dry.

    Joes is far superior.
     
  21. dawgonit

    dawgonit Like James Brown only white and taller
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    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    did brats in the butter/beer bath that was posted a few pages back for a group at the lake on saturday. never going to make them any other way. insanely easy and delicious and those onions make a perfect topper.
     
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  22. Daddy Rabbit

    Daddy Rabbit obviously silly and not productive
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    Tennessee VolunteersAtlanta BravesNashville PredatorsGrateful DeadBonnaroo

    [​IMG]

    Overcooked the loins this time. Ribs were alright. Just threw it together with rub only. I want to inject the loins next time.
     
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  23. fish

    fish Impossible, Germany
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    One pot cooking.

    [​IMG]
     
  24. bigred77

    bigred77 Well-Known Member
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    i dont see a pot at all
     
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  25. The Fuck Lion

    The Fuck Lion Well-Known Member
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    Bowling Green FalconsSyracuse Orange

    Give me some tips to make moist pulled pork.
     
  26. fish

    fish Impossible, Germany
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    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Have you smoked a pork butt before? Kind of hard to dry it out unless you just cook it to dust.
     
  27. The Fuck Lion

    The Fuck Lion Well-Known Member
    Donor
    Bowling Green FalconsSyracuse Orange

    Have cooked a handful, never cooked a bad one.

    Never as moist as I want after it has been pulled though, was curious if I can do something I haven't been.
     
  28. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Do you inject? When do you pull it? Can always toss it in a light sauce after pulled.
     
  29. The Fuck Lion

    The Fuck Lion Well-Known Member
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    Bowling Green FalconsSyracuse Orange

    No injection.

    Have let it rest for 30 minutes to 1 hr plus depending on serving time
     
  30. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Try injecting
     
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  31. -Gus-

    -Gus- Well-Known Member
    Donor TMB OG

    Yeah, inject or just add a sauce after pulling will probably give you what you are looking for.

    I usually use a random googled vinegar sauce after its pulled and get lots of compliments.
     
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  32. dblplay1212

    dblplay1212 Well-Known Member
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  33. a.tramp

    a.tramp Insubordinate and churlish
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  34. BayouMafia

    BayouMafia Thought Leader in Posting
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  35. Biship

    Biship Well-Known Member
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    Kansas State WildcatsKansas City RoyalsKansas City ChiefsSporting Kansas City

    Might not be letting it rest long enough. I will rest pork butt and brisket for 2 hours wrapped. If it is steaming hot when you are pulling you are losing moisture.
     
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  36. HotMic

    HotMic PopTart Mascot Enthusiast
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    My butts stay super moist doing these few things:

    -Score your butt and do a brine of apple cider and rub mix for at least 24 hrs in a big pot.

    -Wrap in foil the last few hours of smoking and let it sit in the foil at least an hour or two after taking it off the heat.

    -Save your drippings and add as needed (after removing as much fat as possible)
     
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  37. dawgonit

    dawgonit Like James Brown only white and taller
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    JMO but brining a butt seems like a waste of time, why not just inject?
     
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  38. CK D Floppin

    CK D Floppin Eat a bag of dicks Bruce

    Wondering about this too. I have always injected mine, haven't ever heard of anyone brining one. Anyone else do this?
     
  39. HotMic

    HotMic PopTart Mascot Enthusiast
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    I've done both, but actually preferred the taste of a brined butt compared to injected. it just seems like the meat absorbed more of that subtle taste.


    You can't go wrong with either though.
     
  40. Brandon Chicken

    Brandon Chicken Chow Time
    Donor

    I've never bothered with injecting. Does it really add that much?
     
  41. dawgonit

    dawgonit Like James Brown only white and taller
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    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    24 hours in a salt brine would only get the mixture about 1"into the meat - I just don't see how that is better than a good rub and injection

    on larger butts I really don't bother, anything less than 8lbs it helps with moisture and flavor.
     
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  42. dawgonit

    dawgonit Like James Brown only white and taller
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    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    in the interest of full disclosure I don't wet brine anything, so my viewpoint is skewed
     
  43. b7

    b7 Well-Known Member
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    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    I always inject butts with apple juice and apple cider vinegar
     
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  44. dblplay1212

    dblplay1212 Well-Known Member
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    No need to inject (it adds flavor, but not needed for moisture). No need for brine. Just wrap in foil after it gets to a good color and then let it sit for 2+ hours after it comes off the smoker and you'll have super moist meat. The wrap and the rest make all the difference.
     
  45. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Team never injected or brined a butt
     
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  46. bertwing

    bertwing check out the nametag grandma
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    Arkansas RazorbacksNew Orleans SaintsTiger WoodsBarAndGrill

    LIAR
     
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  47. HotMic

    HotMic PopTart Mascot Enthusiast
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    Meh, everyone has their own preferences ...it's kind of dumb to say any one method is wrong or unnecessary.

    :twocents:
     
  48. dblplay1212

    dblplay1212 Well-Known Member
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    I won't say it's wrong but I can certainly say it's unnecessary. It's very easy to make moist pulled pork without injecting.
     
  49. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Just like the brisket convo, the biggest reason why pulled pork wouldn't be tender is if you didn't get it up to temp. On a butt I dont think that would be mistaken for dryness like it could be on a brisket though. You can use a mop on a butt that will slow the cooking time by quite a bit.
     
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