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

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

  1. infected donkey

    infected donkey Arkansas Razorbacks
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    Some fine looking weiners, devine would be proud!
     
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  2. bryix

    bryix youth pastor at the meat church
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    was just thinking I'd try to make some jerk bacon. in my mind, it sounds like a winning combination.
     
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  3. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Yeah

    I did slather a whole bunch of butter on so there was some fat to taste.

    I dropped the ball not having the blue cheese ready to top after pulling off
     
    Owsley and fish like this.
  4. One Two

    One Two Hot Dog Vibes
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    dblplay1212
     
  5. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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  6. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Anyone have a pellet grill and the overlay grill gates?? I have a yoder YS640 and just got the grates. Tried to search tuna last night and it took 10 minutes to even get a basic sear.

    Trying to figure out if there is something weird about them
     
  7. fish

    fish Impossible, Germany
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    Ten minutes of preheat or ten minutes on the grill?
     
  8. fish

    fish Impossible, Germany
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    I have a recteq 700 and would never try to sear tuna on it. That would be something I'd do on my Weber Genesis gasser cranked on high for 15 minutes before the protein hits it.
     
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  9. bigred77

    bigred77 Well-Known Member
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    Hot honey butt stuff

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  10. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    10 to sear it. That was after heating it.

    I've had no issue throwing a cast iron pan or long skillet over the fire and searing that way.
     
  11. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    not even raw doggin it on this Sunday morning. Went with the voodoo
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  12. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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  13. bigred77

    bigred77 Well-Known Member
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    Some chorizo stuffed some pulled pork stuffed
    20220612_183301.jpg
     
  14. Boo MFer!

    Boo MFer! No longer a cog in some powerhouse machine
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    Preseasoned St. Louis ribs from Costco. Kicking myself for not leaving them on longer, but had friends over and the room was getting impatient. Good flavor but a little tougher than I would have liked.

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  15. am16401

    am16401 Praise God
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    you should have just wrapped them in foil for about 30-45 mins before you sauced them if you were in a time crunch
     
  16. Boo MFer!

    Boo MFer! No longer a cog in some powerhouse machine
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    This was the recipe I used. They cooked in foil for two hours at 225 before saucing.

    • Set temperature to 180 degrees and preheat, lid closed for 15 minutes. Close lid for 7 minutes.
    • Smoke the ribs, meat-side up for 3 hours.
    • Increase the grill temperature to 225 degrees F.
    • Place each rack individually on heavy-duty aluminum foil and pull up sides. Use half the apple juice for each packet. Tightly crimp the edges so there is no leakage.
    • Return the foiled ribs to the grill and cook for an additional two hours.
    • Carefully remove the foil from the ribs and discard the foil.
    • Arrange the ribs directly on the grill grate and continue to grill until the internal temperature reaches 200 degrees, about 60 minutes more.
     
  17. jbr

    jbr Well-Hung Member
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    Here’s a good rib recipe:

    - turn dial to 250*
    - put ribs on
    - cook for 3 hours
    - sauce (if you want)
    - cook for 1 hour
    - eat
     
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  18. Boo MFer!

    Boo MFer! No longer a cog in some powerhouse machine
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    I’ll have to try that. I was kind of disappointed with the finished product the way I did it.
     
  19. jbr

    jbr Well-Hung Member
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    All the fancy stuff with foil and juice and butter and cherry habanero glaze just complicates things imo. Sometimes I’ll foil with a little sauce at the end, but, for the most part, I just cook ribs until they feel done. The bend test is a pretty good barometer for doneness too.
     
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  20. Boo MFer!

    Boo MFer! No longer a cog in some powerhouse machine
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    You mean I didn’t really need to spritz with equal parts apple juice and apple cider vinegar every 30 minutes?!
     
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  21. laxjoe

    laxjoe Well-Known Member
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    Hot as hell the last two days. Made blackened mahi mahi fish tacos with mango salsa last night. They were delicious. This was at 8 when it was finally cool enough to be outside
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  22. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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  23. jbr

    jbr Well-Hung Member
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  24. fish

    fish Impossible, Germany
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    A probe in a wing will never not make me laugh.
     
  25. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    I probe everything. I’ll probe you.
     
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  26. devine

    devine hi, i am user devine
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  27. bigred77

    bigred77 Well-Known Member
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    Did your boss take you there after making a scene at pf changs?
     
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  28. devine

    devine hi, i am user devine
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    No
     
  29. fish

    fish Impossible, Germany
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    Just put some good meat on.

    [​IMG]

    [​IMG]
     
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  30. jbr

    jbr Well-Hung Member
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    50D1ED87-881F-46AC-A523-7F76DD8968CF.jpeg
    Had a $100 gift card from Xmas. It’s about to get wild up in here.
     
  31. bigred77

    bigred77 Well-Known Member
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  32. fish

    fish Impossible, Germany
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    Just took them off.



    No resistance when probing, temps 205 ish on average. Some of the corners got a little crispy but not bad for a first run with this product. Next time, I think I'll rotate positions in the outdoor oven to try to avoid hot spots. I did not wrap these at any point.

    The fun part is I'm dropping off a couple of bones each to my father-in-law and dad in a bit.
     
    #34182 fish, Jun 18, 2022
    Last edited: Jun 18, 2022
  33. bigred77

    bigred77 Well-Known Member
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    Don't tell anybody, but Hurtados had an extra 1000 gal moberg out back cooking outside the screened in pit room

    Just a thing of Beauty
    20220618_104956.jpg
     
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  34. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Got a 17lb USDA prime aged brisket thawing. Out right now to put on tonight.
     
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  35. IrishLAX2

    IrishLAX2 So you’re telling me there’s a chance
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    Foil boat’ed a 10lb butt. Very happy with the bark. Sitting in the warming drawer until Fathers Day lunch tomorrow.
     
  36. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Not bad for a couple quick ribeyes after 9.

    FBD42A82-ADA8-45DE-BE4A-928742F7EB7F.jpeg
     
  37. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Grilled some chicken thighs for fajitas but made an avocado salsa which was money (Guy Fieri voice) and pickled two jars worth of jalapeños and a few habeneros.

    B3DF79F3-4B5D-4D09-8366-1D27FA036065.jpeg
     
  38. devine

    devine hi, i am user devine
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  39. jbr

    jbr Well-Hung Member
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    0B9A46A5-BF26-4AFD-BA4D-282464A4BE42.jpeg
    Lawry’s and pepper on the left, ancho espresso middle, and voodoo on the right

    Mud butt in about 6 hours
     
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  40. am16401

    am16401 Praise God
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    I was going to ask if anyone does the foil boat because I’ve seen that Chud on YT pretty much does it on all his brisket cooks
     
  41. One Two

    One Two Hot Dog Vibes
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    I did not know that a.tramp had a tv show

     
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  42. a.tramp

    a.tramp Insubordinate and churlish
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    Fuck yes Key Lime Pie!
     
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  43. a.tramp

    a.tramp Insubordinate and churlish
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    And he has a point with the ridged chips for french onion dip. Flat chips lack the structural integrity to deliver the optimum sized scoop of dip to the mouth-hole!
     
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  44. One Two

    One Two Hot Dog Vibes
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    For certain dips I think Fritos Scoops are perfect. Sound structural scoop design and flavor pairs well with spinach artichoke dip, for example.
     
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  45. bigred77

    bigred77 Well-Known Member
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    Very good

    The birria tacos kinda stole the show though
     
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  46. Duval

    Duval On a gravy train with biscuit wheels
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    Decided to try beef ribs for Father’s Day, as I’ve never done them before. Giving them an hour rest, but they smell fantastic.
    6C518D85-77CF-40B3-B437-8323BAF3C62B.jpeg
     
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  47. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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  48. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Did those steaks last night and had a tri-tip for today, decided to do it like a brisket.

    I really hope it doesn't suck.
     
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  49. Duval

    Duval On a gravy train with biscuit wheels
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    Turned out real damn good. These suckers are rich as hell, though.

    982AFE96-D1E3-4C2E-BEF5-C0100132517C.jpeg
     
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  50. Joe Withabee

    Joe Withabee PS I have sifulus
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    I’m now residing in Fort Worth, which is much closer than Odessa to the a.tramp culinary experience, can I get an invite some time?
     
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