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

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

  1. bigred77

    bigred77 Well-Known Member
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    ahh IC
    I have been a stick burner forever, never had a dedicated charcoal smoker

    up until about 5 years ago I never had anything to burn charcoal with, I just had a gas grill, a small brinkman style electric and my trailer mounted stick burner(s)
    bought my first Weber kettle about 5 years ago and hardly ever use gas anymore
     
  2. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    They used to have a Mexican Pizza that was the best frozen pizza I've ever had. I think of it every day.
     
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  3. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
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    You know what's up.
     
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  4. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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  5. ned's head

    ned's head Well-Known Member
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  6. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    I'd buy like 1/2 or 1/4 a cord, just need to find somewhere to get it. Also would have to get something to cut it with. And would have to make sure the wood is seasoned, only living in this house for 3 years so don't want just assloads of anything.
     
  7. bigred77

    bigred77 Well-Known Member
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    Craigslist seems to be the best source round here, they usually deliver and stack
    Might be able to get them to give you smaller pieces or cut them small for you
     
  8. TheChad

    TheChad Boiled peanuts are good

    I have those on my porch right meow. Good stuff for anything really
     
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  9. dblplay1212

    dblplay1212 Well-Known Member
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  10. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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  11. Cut68

    Cut68 Well-Known Member

    Note the bag size. Home Depots standard price for a 30 lb bag is $13. That's $10 for 18 lbs
     
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  12. dblplay1212

    dblplay1212 Well-Known Member
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    Right. I've seen Wal Mart have the 18 lb bags for $10. I've never seen a 30 lb bag.
     
  13. texasraider

    texasraider thanks
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    My local Depot had the 30lbs and the 10lbs yesterday. 30 was a much better deal.
     
  14. ned's head

    ned's head Well-Known Member
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    How the hell would I know. I don't even smoke. I'm just throwing it out there as a reward for all of you showing me your butts.
     
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  15. * J Y *

    * J Y * TEXAS
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    Whats the ruling on a bag of hickory chunks that have been rained on multiple times? Take them out of the bag and dry them out in the sun?
     
  16. Taques

    Taques sometimes maybe good sometimes maybe shit
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    those pennies will add up
     
  17. bigred77

    bigred77 Well-Known Member
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    Thats what i would do
    My wood sits outside and gets rained on all the time
     
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  18. Tricky Gator

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  19. laxjoe

    laxjoe Well-Known Member
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    Appreciate it Billy Ball but that's literally what we've been discussing
     
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  20. bigred77

    bigred77 Well-Known Member
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    Facepalm.gif
     
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  21. dblplay1212

    dblplay1212 Well-Known Member
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    Publix has St Louis Ribs on BOGO.
     
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  22. lechnerd

    lechnerd They say Monaco is a sunny place for shady people
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    My dad has a ton of mesquite on his land. Its all I use.
     
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  23. * J Y *

    * J Y * TEXAS
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    Love mesquite on chicken but much prefer white oak for brisket and hickory for butts
     
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  24. Bo Pelinis

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    I need to make meat for around 20 people for a get together and I'm thinking I'll do shredded beef since we have an assload of roasts. How many pounds of uncooked meat per person?
     
  25. dblplay1212

    dblplay1212 Well-Known Member
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    I've always heard me mesquite was too harsh for poultry so I've rolled with cherry, pecan, or apple. I've only used mesquite on beef. Am I missing out?
     
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  26. texasraider

    texasraider thanks
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    I'm doing two butts for Saturday at 1pm. What time should I start? Is it 1.5 hours/pound generally?
     
  27. bigred77

    bigred77 Well-Known Member
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    Growing up in west texas, all we had was mesquite and it never seemed to over flavor anything, imo
     
  28. Taques

    Taques sometimes maybe good sometimes maybe shit
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    midnight

    1 pound, you'll get around 50-60% yield depending on which meat
     
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  29. bigred77

    bigred77 Well-Known Member
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    What kind of smoker you using?

    1.5 is a good rule of thumb to give yourself plenty of time
     
  30. * J Y *

    * J Y * TEXAS
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    Mesquite on chicken is pretty good. Thats about all I like it on.

    Just fyi but if you have an outside fire pit that you like to chill next to mesquite is the ultimate. Burns really hot and its cheap as shit.
     
  31. texasraider

    texasraider thanks
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    Large Egg. Using Franklin's video as my recipe. 275 degrees
     
  32. TheChad

    TheChad Boiled peanuts are good

    Anyone know how to make hash? Not weed, the kind u find at a BBQ joint in South Carolina.
     
  33. dblplay1212

    dblplay1212 Well-Known Member
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    The more you have in the Egg, the longer it will take to cook. I'd bank on 2 hours per lb, so 2 8 lb'ers would be ~16 hours. As talked about in here before, don't stress if you don't get to 30p by your cut off time. 180 will give you chunked. 190 will give you some pulled and some chunked. 200 will give yoh mostly chunked. You can always chop up chunked to make chopped. So yea don't freak if you only get to 185 or whatever. Good luck!
     
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  34. infected donkey

    infected donkey Arkansas Razorbacks
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    I'm going to be getting an egg soon. Probably this month since my other grill has rusted out (happy bday to myself more than likely).
     
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  35. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Anyone have any good plans for building a table for a large BGE? Want to build one with drawers, doors, and maybe a place for a built in cooler.
     
  36. texasraider

    texasraider thanks
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    it's two 7 pounders, so 14 hours?

    And what does 30p mean?
     
  37. CUAngler

    CUAngler Royale with Cheese
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    I make some but I don't really have any exact recipe handy. I make mine just like sweatmans bbq which I believe dbl has eaten at. My friends that own it gave me their recipe but it's on my other computer. They boil their butts, sounds odd I know, run them through the grinder 3 times. Add a few boiled potatoes and mash them really fine. Add that and the ground butt to a big pot with a bunch of diced onions and enough ketchup to get the consistency right. A little but of ground liver also goes in, but be careful as it's overpowering. Lots of pepper as well. Let all of that simmer for half a day. All of that is to taste for me.

    There are lots of online recipes but they all include a bunch of unnecessary vegetables like carrots. Don't trust a recipe with carrots. I've seen a few of those
     
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  38. fish

    fish Impossible, Germany
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    I'm sure that hash tastes better than it sounds after reading how they make it.
     
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  39. CUAngler

    CUAngler Royale with Cheese
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    Making it is just as gross. The recipe really makes it sound like something they feed inmates but it's probably one of my top 5 things to eat.
     
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  40. TheChad

    TheChad Boiled peanuts are good

    Hash on white rice is the TITS
     
  41. Tilly

    Tilly Souf Cack
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    How long have yall held a pork loin wrapped in a cooler before?

    My grandma requested the loin, so gotta cook it Saturday morning. Was wanting to do baby backs as well though, so I'm kinda fucked unless it'll hold for 3 hours or so. Open to other suggestions as well.
     
  42. dblplay1212

    dblplay1212 Well-Known Member
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    Yea, I'd plan 12-14 hours for two 7 lb'ers. Really hard to say bc every cut is different. I'm basing that off 225. Just realized you said 275. 10-12 might work for 275. The great thing about butts is if it gets done 3 hours early, you can wrap it and put it in a cooler. Always leave extra time if possible. If not, like I said earlier, it's not a huge deal if you don't get to 200.

    30p was a fat fingered 200.
     
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  43. Rabid

    Rabid Fan of: DQ Treats
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    Why do you have to do it in the morning? Personally, as long as there is room, I'd put it on toward the end of the baby backs and cook it to about 135 degrees, pull it off and rest, and then finish with a sear (either cast iron inside or bringing the grill temp up when the baby backs are done). It is the same idea as the reverse sear method. It is actually how I usually do my steaks or tenderloins because it maximizes smoke flavor and browned exterior.
     
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  44. dblplay1212

    dblplay1212 Well-Known Member
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    Agree with this. Throw it in at the same temps as the ribs (225-275) and let it go to 135. After the ribs come off, crank the cooker up to 500+ and sear it off. Much easier than trying to cook separately.
     
  45. Tilly

    Tilly Souf Cack
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    Only bringing my large home and doing four racks of babys so doubt I have room to do everything at the same time.
     
  46. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Put the ribs on the rib rack and I think you'll be good
     
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  47. billdozer

    billdozer Well-Known Member
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    Just dropped a 9# butt.
     
  48. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    my smoker has been sitting at friends house since football season. I've really been slacking. I'm living vicariously through yall at this point.
     
  49. billdozer

    billdozer Well-Known Member
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    Did some beef ribs for appetizers. Turned out great, maybe a little over as it was hard to cut without shredding, but I'm not complaining. Butt's at 190 so it should be coming off soon.

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  50. billdozer

    billdozer Well-Known Member
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    The butt turned out really good too. Also made a vinegar based BBQ sauce to go with it that people liked.

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