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

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

  1. lfriend

    lfriend Well-Known Member
    Missouri TigersKansas City Chiefs

  2. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I guess that’s just like, your opinion man .
     
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  3. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    indeed, ribeyes are my cut of choice.
     
  4. devine

    devine hi, i am user devine
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    ??
     
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  5. Volholic16

    Volholic16 Well-Known Member
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    lfriend likes this.
  6. lfriend

    lfriend Well-Known Member
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    I'm gonna be bold here: I like them both.
     
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  7. laxjoe

    laxjoe Well-Known Member
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    Had to settle for baby back ribs for the first time since the very first time I made ribs. This pandemic sucks dick
     
  8. bigred77

    bigred77 Well-Known Member
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    baby back come out better than any other cut, imo
    Don't @ me
     
  9. laxjoe

    laxjoe Well-Known Member
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    Spares are so much better. @ me
     
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  10. colonel_forbin

    colonel_forbin Well-Known Member
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    Cooking a rack of lamb for the first time tomorrow night. Suggestions? I'm going to grill it
     
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  11. bigred77

    bigred77 Well-Known Member
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    I hear a lot of people say that
    But literally every competition I have been in that allows baby back to be turned in is dominated by baby back
     
    Rabid likes this.
  12. cal

    cal BOATS
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    chicken and spares

    white sauce talk made me wanna try it so i gave it a shot

    cayenne made it really sing

    [​IMG]

    [​IMG]
     
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  13. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Tried to reply to Detlef but I messed it up and didn’t feel like fixing it.
     
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  14. texasraider

    texasraider thanks
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    Baby back > spares
     
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  15. jbr

    jbr Well-Hung Member
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    upload_2020-5-23_22-44-6.gif
     
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  16. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
    Donor TMB OG

  17. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    Just threw a pork shoulder on, two racks of ribs going on in the morning.
     
  18. infected donkey

    infected donkey Arkansas Razorbacks
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    Ugh just opened this packer and it’s fucked by the butcher. Little 1/4 inch and then it’s been cut all the way through on the fat side.
     
  19. infected donkey

    infected donkey Arkansas Razorbacks
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    Fuckity fuck fuck. Adapt and overcome is this brisket lesson. I’ll be wrapping this one in butcher paper.
     
  20. infected donkey

    infected donkey Arkansas Razorbacks
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    No trimming by me at all. D66C049B-52EF-48A3-B701-B1161830353F.jpeg 9D0F6A6F-58C2-4C47-A600-AAD96A22850E.jpeg
     
  21. billdozer

    billdozer Well-Known Member
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    I treat rack of lamb like a standing rib roast or bone in pork loin. This is what I do:

    Rub with minced garlic (6-10 cloves or 3-5 tsp of minced garlic). Sprinkle roast with rub of 1 part kosher salt, 1 part coarse black pepper and 1/8 part ground rosemary.

    Smoke/roast at 200-250F until it hits 130F (2-3 hours), then remove and rest for 30+ minutes. (for Medium Rare)

    Then sear for 6 minutes at 500-550F in the oven or on the grill.
     
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  22. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    Ribs are super easy, but sometimes my least favorite thing to do is remove the membrane on the bottom side. Sometimes it’s incredibly easy, and sometimes it’s tedious and miserable.
     
  23. cal

    cal BOATS
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    had a fucking four piece yesterday :angry:
     
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  24. infected donkey

    infected donkey Arkansas Razorbacks
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    This beast is done 5 hours early.
     
  25. infected donkey

    infected donkey Arkansas Razorbacks
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    Arkansas RazorbacksChicago CubsAvengersBarAndGrillSoutheastern Conference

    Wrapping, and putting in cooler so I can finally sleep.
     
  26. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
    Donor TMB OG


    It reads 180 in the thickest part and 200 in a lot of others. Can’t fall into this trap. Got to wait for the thickest part to get to 200.
     
  27. infected donkey

    infected donkey Arkansas Razorbacks
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  28. cutig

    cutig My name is Rod, and I like to party
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  29. dahldennsull

    dahldennsull Living in the best state
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    What’s y’alls best strategy for brisket and sleep?

    have a 3 year old and 1 year old (who doesn’t sleep well) so don’t need to getting up all damn night for a brisket and lose more sleep haha.

    do I just need to wait to do one until they’re better sleepers? Or is there a solid stretch of time I could prioritize to be overnight and utilize cooler tactics to get to any meal of the day?
     
  30. b7

    b7 Well-Known Member
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    Finally got a new cast iron pan. Who has the best smoked Mac and cheese recipe?
     
    High Cotton likes this.
  31. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Butt going on 12 hours. Ran really low ~200 overnight so I knew I wouldn't over cook, up to 275 to finish.
     
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  32. texasraider

    texasraider thanks
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    A pellet grill
     
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  33. jbr

    jbr Well-Hung Member
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    Just let it go and check whenever you wake up. Stressing over bbq for home consumption isn’t worth it.
     
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  34. dahldennsull

    dahldennsull Living in the best state
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    Already have. But when do you start and stop and wrap? Looking for the longest stretch, whether pre or post wrap to be during sleep hours haha
     
  35. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I have a rec etc, usually set an alarm for when I expect the wrap would need to occur, and stay awake for a little bit if I’m a little early, or if I’m really early, fall back asleep and set another alarm.
     
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  36. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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  37. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Didn't take pics but my butt is off at 201 and in the cooler. Dinner at 6.
     
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  38. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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  39. bigred77

    bigred77 Well-Known Member
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    [​IMG]

    Pork belly on cold smoke for bacon
     
  40. laxjoe

    laxjoe Well-Known Member
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    Everything ok? I don’t see feet
     
  41. bigred77

    bigred77 Well-Known Member
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    Yea, got a little drunk last night and I'm off my game

    Sorry texasraider
     
  42. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    Sou vide then finished on grill - no smoker yet, but these turned out very good.
     

    Attached Files:

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  43. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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  44. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    So I'd have to say that beef rib might be the best thing I've had in a long time. My god.
     
  45. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    It’s so satisfying though.
     
  46. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    You maybe want to season that bad boy for a few years before smoking cheese in it?
     
  47. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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  48. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

    17850847-DC93-4471-B615-B305BE77D2D2.jpeg 346A3058-F5E1-460B-B79E-A06A057CB7AC.jpeg 8663ED1F-DBAD-42F7-9FB5-917B95160966.jpeg
    steak, grilled lemon potato salad and Brussels sprouts. Potatoes and Brussel sprouts were great. Steak was one of the worst I’ve cooked in years. Finished way early indirect, and then when I tried to sear, it didn’t sear quickly enough. Win some, lose some. Still a great meal
     
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  49. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    Did a grilled lemon potato salad today also, was delicious
     
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  50. dahldennsull

    dahldennsull Living in the best state
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    I’m Rec tec too... sooooo wait until my son is done with his sleep regression... got it