I'd give try tip a go. Direction in OP. Super easy and it's delicious. I assume you're probably doing pork butt, ribs, and chicken for the comp so some beef would mix it up. You can go simple salt and pepper or use something like Bovine Bold for a rub. I like a little glaze on mine. I use Rufus Teague A Lil Touch of Heat bbq sauce and put it in a saucepan over low heat. Add a little beef stock to it to really thin it out. Makes an amazing dipping sauce.
Hate the inconsistencies of bbq restaurants. Grabbed some bbq last weekend and it was awesome. Went to the same place again and it was just ok.
i don't know shit about bbq competitions beyond what i've seen on bbq pit masters, so I can't tell you what flavor profiles would go over well, but it seems like you're talking about steak. but since i'm assuming the portions are rather small, if i could only have 1 bit of a piece of the cow, it'd be from the ribeye cap. that extra bit of meat that is off the "eye" of the steak. i don't know if you want to spend the money, but maybe if you buy a standing rib roast, the butcher'll cut that muscle off for you. as far as a sear goes, have you ever tried putting a small grate on top of your chimney starter?
It's basically 2 comps in 1 weekend. Wings, steak, a mystery meat they provide and a dessert on Saturday, and the standard chicken/ ribs/butt/brisket on Sunday. We're pretty much locked in on everything else, but the team has way too many ideas on steak. If it's up to me I'd inject a tenderloin roast with a truffle butter/ beef broth mix and reverse sear it then slice it, but everyone else thinks ribeye or strip. In the end I have veto power, but I'm not completely sold on my own idea
I've always wondered how BBQ restaurants can put out good quality. It's not like a burger or steak joint where they make it when you order it. They make it hours before and it sits. I know my Q blows an hour after it comes off. Pork butt is ok if you pull it serving by serving instead of pulling it all at one time but it's still not near as good as freshly pulled. Same with ribs, brisket, etc. I'm sure they have a method but it's just really tough to maintain quality when it's slow and meat is sitting for a while.
I assume they just slice a serving at a time and keep it in a warmer between slicing. a.tramp would probably know best.
as far as method goes, i'd probably go reverse sear. do it nice and slow, then hit it with as much heat as possible (hence the chimney idea) just to get the sear. i'm just spitballing though having never done it. if i were considering it, i'd probably grab some flank steak to practice the method.
The best places I've had brisket at keep it wrapped and slice it to order. I think I like hard 8 in Dallas so much is because it always seems like I'm getting slices off a fresh brisket. Love that place
It's in Keene New Hampshire (I'm in mass, it's just over the border.) It's called the madanock up in smoke
I agree with reverse sear. I have a 12 inch grate I put in the egg for it. We have a team meeting where I try to convince the rest of them in a couple weeks. Still trying to decide on the cut
There's some really good teams up here that have won Memphis in May and the Royal. It's a different profile than I like (I'm from SC) but it's a lot of fun and gets me out of the house for the weekend
There should be a standard method to keeping brisket, the Jews have pulled it off with corned beef for centuries. The key is just to make it well enough like Franklin and sell it as fast as you can slice it.
Making my first BBQ pork shoulder on my Akorn this weekend. Any tips on prep, rubs, cook time? I've never smoked anything for more than 5 hours, my old grill wasn't capable.
Slather with mustard and use tramps rub in the OP. Go around 250 until you hit 195-200. Wrap in foil at 165 if it's taking too long. Plan on 11/2 hrs a lb. It's hard to fuck up a butt
Oh man I have so many. The orange zest one was one Sanchez made but there's a rub called The BBQ Rub by Killer Hogs that tastes almost identical. The two that I like to combine are John Henry's Pecan and Plowboys Yardbird. Pecan is really sweet and Yardbird has a touch if heat to it, so mix accordingly to your liking.
Dizzy Pig BBQ Swamp Venom Rub Spice - 7.4 Oz https://www.amazon.com/dp/B005PITA8A/ref=cm_sw_r_awd_Xcqmvb0WJ18SH https://www.amazon.com/dp/B005PITA8A/ref=cm_sw_r_awd_Xcqmvb0WJ18SH
I ended up buying that offset last week. I went and picked it up and it was in worse condition than I would have liked. The dumbasses that owned it had put coals in the main chamber and direct grilled that way. A smaller area of the main chamber was rusted out on the bottom because of this. I still bought it but wasn't very happy about it. I've got to weld up some of the flanges that warped and am going to put a diffuser plate in it, so I guess it's really not that much more effort to bend and weld a 3/16" piece of sheet metal to the bottom while I'm at it.
There was an offset in Moncks corner for sale a few weeks ago for 100 bucks. Wanted to go pick it up but someone beat me by like 20 minutes. That wasn't you WAS IT
I posted this long ago in the old thread, but this steak salad recipe is really good. The marinade/dressing is fantastic even if you just want to use it for a salad dressing w/o making the flank steak. It is a crowd pleaser with women if nothing else. http://www.williams-sonoma.com/recipe/grilled-flank-steak-salad-tomato.html
A little off topic but I cannot find the other thread... anyone have a good pot roast recipe? Haven't done one in a long time and I think I am going to give it a shot tonight
Do it on the smoker. Rub the chuck like a brisket, smoke to 165, then put the veggies in a pan with beef broth and stick the chuck on top. Put the whole thing on the smoker until the chuck is fork tender
I'm cooking one now. In crock pot not oven. 1 onion 2 celery stalks 2-3 carrots depending on how much u like carrots ( I don't put red potatoes and mine because I eat my part roast over white rice) half a can of sweet corn 2 cans of beef broth table spoon of soy sauce a packet of French onion soup mix 1.5-2 lb roast Salt Pepper 1/2 table spoon of garlic I cook on low in crock pot 8-10 hrs Here it is at 5 hours....