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

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

  1. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    Very nice.
     
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  2. Corky Bucek

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    I’m quite aware, I lived in Alabama for 4 years and Georgia for 6.
     
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  3. Volholic16

    Volholic16 Well-Known Member
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    Good friend of mine is moving tomorrow and gave me a 16# brisket from Double R Ranch. He had it frozen in his deep freezer and thawed it but didn’t have time to cook it. I picked it up this afternoon. I’m about to trim it up and planning to put it on the egg around 1ish. Going with 50/50 salt and pepper and will throw a couple oak chunks for smoke.

    What’s the consensus on wrap temp—170ish? Pull when tender, around 200°?

    This is my first brisket.
     
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  4. bigred77

    bigred77 Well-Known Member
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    Wrap in the 160 + range when the bark looks right (in butcher paper)

    Pull anything above 190 when the probe slides in like butter

    Rest in a cooler
     
  5. OZ2

    OZ2 Well-Known Member

    2nd time was MUCH better, getting the pizza on the peel from a O is hard and I’m working on it. I won’t show the baby back ribs because they sucked (wife’s birthday and trying to watch 3 things at once is above my ability)

    upload_2021-7-31_20-40-33.jpeg
    upload_2021-7-31_20-41-4.jpeg
     
  6. devine

    devine hi, i am user devine
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    Pizza looks good too but holy moly those wings look great
     
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  7. OZ2

    OZ2 Well-Known Member

    Thanks,

    Had the kettle (the best device known to man) going for the wings, the ooni for pizza and the acorn for ribs.

    I totally overcooked the ribs and tried to rush them, it was no bueno. But the other two were good & the wife & our friends were happy for her birthday.
     
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  8. devine

    devine hi, i am user devine
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    What’s the sauce you have on the wings?
     
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  9. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    And then rest to 140-150 before slicing.
     
  10. OZ2

    OZ2 Well-Known Member

    Nothing special. Frank’s hot with some butter and a bit of other spices (more or less spices depending on the crowd) thrown together hot right before you take them off grill because I think they do better immediately thrown into the heat as I pulled them off.

    Sometimes I dress it up, sometimes I’m lazy.
     
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  11. devine

    devine hi, i am user devine
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    What device were the ribs on?
     
  12. Corky Bucek

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    Guys the best wings sauce is honey sriracha lime hth
     
  13. devine

    devine hi, i am user devine
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    give us a recipe and let us judge!
     
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  14. Joe Withabee

    Joe Withabee PS I have sifulus
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    Clearly you buy the BWW bottled seasoning at your local HEB
     
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  15. Corky Bucek

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    Something along these lines but freestyle it with more sriracha if you are feeling a little zany. I like to throw some garlic powder or fresh garlic in too
    • 1/4 cup unsalted butter
    • 1/2 cup honey
    • 1/3 cup Sriracha
    • 2 tablespoons soy sauce
    • 2 teaspoons fresh lime juice
     
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  16. OZ2

    OZ2 Well-Known Member

    Acorn, they got overdone & I was rushing them. Trying to do too many things at once.
     
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  17. bigred77

    bigred77 Well-Known Member
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    Pizza shape is really overrated
    Some of the best ones we've made have been ugly as hell
     
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  18. bigred77

    bigred77 Well-Known Member
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    Anybody wanna dig in my deep freeze for me and see if I have any wings in there
    I kinda want wings
     
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  19. OZ2

    OZ2 Well-Known Member

    mostly agree outside of it being weird to cut & turn easier in the oven. Taste is always the big thing & the progress from the first to second time was massive.
    Corn meal to help toss the pizza on the peel was also a massive game changer.
     
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  20. Corky Bucek

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    It’s been a while since I’ve been able to use the KJ due to construction. One on the left I’m gonna use the honey sriracha sauce on it.
    797795B3-57A7-429F-B57C-36F08D112342.jpeg
     
  21. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    First time With a tri-tip. I understand now.
    287B8559-B9F8-4614-A82F-72D83B8847E0.jpeg 5C03D3B6-31D0-479C-A777-35209C86DD15.jpeg
     
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  22. UncleJesse

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

    Tro lo lo You kids must be from the suburbs.
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    meh
     
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  24. SkilleyBinner

    SkilleyBinner Well-Known Member
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    Looks great. How is the backyard project going?
     
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  25. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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  26. billdozer

    billdozer Well-Known Member
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  27. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    [​IMG]
     
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  28. BrickTamland

    BrickTamland You're not Ron...
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    17.4# Costco prime before trimming
    Salt and pepper (over seasoned it a bit)
    29ABE002-B61B-47A8-BB97-9C3668E9493A.jpeg
    Fat side down on the XL
    Wrapped after 6hrs
    Done at 4am, 200-203 throughout
    Sat in the cooler for 12hrs
    711ADEF9-D948-4D5C-BC89-AC5453C06581.jpeg
     
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  29. BrickTamland

    BrickTamland You're not Ron...
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    Ended up being the best brisket I’ve done yet, even with being a bit over cooked. Just a little over seasoned and over-tender if I was being picky.

    I put all of the trimmings on the smoker in an aluminum pan and let them render down over the first few hours. I poured that melted fat into a jar, refrigerated it, then spread that smoked tallow onto the butcher paper before laying the lean side down on top of it for the wrap. That’s my new jam from now on, turned out really flavorful.
     
  30. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Not sure if this counts as it was Sous vide. Friend of mine gave me the steak and I was originally planning on reverse searing it but it didn’t thaw out Sunday so had one hell of a Monday night dinner
     
  31. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Looks great.
     
  32. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Tri tip tonight.

    upload_2021-8-3_18-54-22.jpeg
     
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  33. a.tramp

    a.tramp Insubordinate and churlish
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    Looks so good your wife just might tri tip tonight amirite
     
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  34. a.tramp

    a.tramp Insubordinate and churlish
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    So rib rub recipe challenge. I only had 2 people message me rub recipes (Rabid & poor paul ) I know there was a lot more people that expressed interest and a metric fuck ton of ribs have been smoked the past 2 months.

    So you have until the 16th to message me your rub recipes to get into the contest. If you thought you messaged me, you didn’t. If you think I am going to go back through 2 months of posts to dig out a recipe you posted, I’m not. Message me.

    That is all, good day.
     
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  35. bigred77

    bigred77 Well-Known Member
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    No mop
    No contest
    Imo
     
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  36. a.tramp

    a.tramp Insubordinate and churlish
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    Maybe you can not cry for once and instead start a mop contest. Ever think about that?

    Hard to be a rub contest if you cover up the taste of the rub.
     
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  37. devine

    devine hi, i am user devine
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    Almost positive I saw wes tegg post one
     
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  38. bigred77

    bigred77 Well-Known Member
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    Covers nothing
    Adds layers
     
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  39. Ray McKigney

    Ray McKigney Feel my ubiquity
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    Gonna smoke a butt to take on a trip to the mountains this weekend. Will probably smoke Friday and leave Saturday afternoon.

    better to shred before traveling, or keep butt together after cook and shred upon arrival?
     
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  40. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I did. I just forgot to message the recipe. Will do once I get to my computer.
     
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  41. a.tramp

    a.tramp Insubordinate and churlish
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    A layer of what? If it is not flavor then it is pointless. If it is flavor, covers up the rub. Pretty simple concept.
     
  42. a.tramp

    a.tramp Insubordinate and churlish
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    If you have sous vide, take it and leave butt whole. Reheat at 155 for 3 hours and shred then.
     
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  43. Ray McKigney

    Ray McKigney Feel my ubiquity
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    Lol, butt whole. @out of context post thread

    Don’t have a sous vide
     
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  44. bigred77

    bigred77 Well-Known Member
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    Do you just lick the rib?
     
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  45. a.tramp

    a.tramp Insubordinate and churlish
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    You can still possibly reheat it in a hot water bath if it is vac sealed. That is best way. But if not possible, it is a pork butt. Almost any method of reheating will make it edible for the most part.
     
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  46. a.tramp

    a.tramp Insubordinate and churlish
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    Nah not really. Pretty much every single thing I have ever eaten has not required a mop to be able to take a bite. I don’t know what your point is. I am hoping you are being intentionally obtuse and are not actually this dumb.

    The constant is the pork rib, the variable is the rub. The method is identical for all ribs/rubs. Any deviation from that provides a contest where not just the rub is judged. It would be the rub + 1.

    Pretty basic stuff here. Sorry you did not get this basic science lesson in Jr High.
     
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  47. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Well well well boys, looks like we got ourselves a good ol fashioned pork off.
     
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  48. cal

    cal BOATS
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    yeah i’m doing the same today for a camping trip tomorrow

    gonna shred today and seal and then reheat on the plancha for whatever we feel like eating
     
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  49. bigred77

    bigred77 Well-Known Member
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    You can pork off
     
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  50. Fafa fofo

    Fafa fofo Tell me 1 thing, 1 thing BACON can't improve...
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    I think I was the only one that does a mop technique front my ribs, and in the discussion admitted that I don’t smoke my ribs. The “rub” I use is not the focus of my ribs. It’s the beer and vinegar and onion mop. Doesn’t fit a.tramp ‘s contest. No biggie.
     
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