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

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

  1. iboilhotdogs

    iboilhotdogs hi, i am user devine
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    I thought that might gross some people out
     
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  2. One Two

    One Two Send it!
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    Only people that don’t like a well prepared brisket!
     
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  3. bigred77

    bigred77 Well-Known Member
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    Did you trim the brisket at all?

    I feel like 180 is ridiculously low, and physically impossible to get a brisket to 204 if the ambient temp is 180

    But you do you brother. <3
     
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  4. bigred77

    bigred77 Well-Known Member
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    I mean this with all respect to anyone who cooks, but there is a danger point at which beef meat can only be at a certain temperature range for so long without it becoming something that could develop some stuff that can make you sick.
    Not saying it's for sure it's gunna do it every time, or any time, just it's possible.
     
  5. One Two

    One Two Send it!
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    If you cover it in French fries it kills the toxins
     
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  6. Mr Mortisay

    Mr Mortisay Well-Known Member
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    The “max smoke” setting of the pellet grills is at 185….so the concept is you smoke it there for about 8 hrs, then wrap in paper or foil and kick the temp up to 250-275 for the rest of the cook
     
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  7. bigred77

    bigred77 Well-Known Member
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    Maybe you guys should read some more about what those settings mean.
    I think it means that applies the max amount of smoke (like for jerky or something) not that it's actually a temp you should smoke big cuts of meat at.
     
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  8. TimJimothy

    TimJimothy Well-Known Member
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    Come on boys, you heard the man...kick those fuckin smokers up to 5 hundy and get those briskets DONE.
     
  9. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Those horns look so dumb, though.
     
  10. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    [​IMG]
     
  11. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    The "Alabama BBQ Sucks" thread has inspired me to build a cinder block pit and do direct heat wet ribs this weekend. Get ready, boys.
     
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  12. WillySaliba

    WillySaliba Well-Known Member
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    Making a white sauce for that?
     
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  13. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    Self made
     
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  14. teel

    teel Schiano Man
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    Took a break from world class Brooklyn BBQ and went to Salt and Smoke a few weeks ago in St. Louis. It was very good. Thank you.
     
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  15. jbr

    jbr Well-Known Member
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    A user with TittyMilk in his name advocating for a self made white sauce is peak on the nose
     
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  16. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    As previously mentioned, white sauce is highly regional and didn't exist where Owsley Long Ball Larry RJF-GUMP (several other posters) and I grew up. My finishing sauce is similar to Dreamland's but a little more mustardy. My basting sauce is very mustardy.
     
  17. Doc Louis

    Doc Louis Well-Known Member
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    better butterfly them to make sure they're cooked thoroughly
     
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  18. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    bbq enthusiast friends not from Alabama always ask me for recipes and about Alabama white bbq sauce. Didn't grow up with it, I've had it obviously, but I'm not expert on it, and I more partial to Dreamland and Archibald sauces, although those 2 sauces are distinct themselves.
     
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  19. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    In determining what cut of bbq I want to smoke this independence day, I committed my thoughts to paper in weighing the pros and cons for each. I'm still not quite determined.

    1. Butt
    a. Pros
    i. Always fun to get a long smoke in
    ii. Always consistently good
    iii. Hard to fuck up

    b. Cons

    i. Boring because it is too easy?
    ii. You’ve done it a billion times before
    iii. Flavor wise I don’t think it is on the same level as brisket, beef ribs,


    2. Brisket

    a. Pros
    i. When you nail it, the flavor is elite tier
    ii. Always fun to get a long smoke in
    iii. Definitely not boring and will keep you on your toes
    iv. You get to do burned ends

    b. Cons
    i. Expensive-but really who gives a fuck
    ii. More difficult and you might fuck it up and have dry brisket

    iii. More work

    3. spare ribs

    a. Pros
    i. flavor is elite tier
    ii. Always fun to get a long smoke in

    b. Cons
    i. My wife won’t eat them???
    ii. Drawing a blank beyond this for cons


    4. Wings
    a. Pros
    i. flavor is elite tier
    ii. Can mix and match a bunch of different dry ribs and sauces

    b. Cons
    i. You don’t get to sit around for hours drinking beer-you don’t get that 8+ hour smoke experience in
    ii. Drawing a blank beyond this for cons

    5. tri tip

    a. Pros
    i. I’ve never cooked a tri tip before
    ii. I’m guessing that beef flavor is going to be elite tier

    b. Cons
    i. I might fuck it up?
    ii. Drawing a blank beyond this for cons

    6. beef ribs.

    a. Pros
    i. flavor is elite tier
    ii. Always fun to get a long smoke in

    b. Cons
    i. My wife won’t eat them???
    ii. Drawing a blank beyond this for cons
     
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  20. a.tramp

    a.tramp Insubordinate and churlish
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    I think you might be overthinking a tad. Grab whatever is on sale or looks good and don’t look back.
     
  21. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    ahhh the impromptu walk into the grocery store and grab whatever looks good strategy. Bold.
     
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  22. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    [​IMG]
     
  23. a.tramp

    a.tramp Insubordinate and churlish
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    I have decided beforehand to smoke a cut numerous times. Only to not be able to find it and spend an entire day driving from location to location to strike out.
     
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  24. iboilhotdogs

    iboilhotdogs hi, i am user devine
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    The 4th at the devine household is going to be cheesesteaks on the blackstone, weber will be used for sides like corn
     
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  25. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    I too have done this. Throw in to the mix calling every store in a 30 mile radius. Always a joy to get bounced around and put on hold with cheesy music waiting on the butcher department to pick up.
     
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  26. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Smoke it at 180 for 8 hours, wrap in butcher paper, turn heat to 250 and smoke to 204.
     
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  27. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    I reserve the right to say fuck it and just make wagyu burgers.
     
  28. One Two

    One Two Send it!
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    Drop a pin and let me know what time. I’ll pick up some fries from Milo’s and bring Conecuh
     
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  29. WillySaliba

    WillySaliba Well-Known Member
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    how will fries be prepared?
     
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  30. iboilhotdogs

    iboilhotdogs hi, i am user devine
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    [​IMG]
     
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  31. fish

    fish Impossible, Germany
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    I also think trying to smoke meat at 180* is little overboard. I don't go lower than 250* for any protein. Chicken gets 300-325*.
     
  32. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    It doesn't stay at 180. Smoke it at 180 at first to get a good crust, wrap, and then turn up the temp.
     
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  33. fish

    fish Impossible, Germany
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    I understand that, but 180 for 8 hours just seems unnecessary.
     
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  34. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Everybody has a different way of doing things. That's okay.
     
  35. One Two

    One Two Send it!
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    Is jealous devil lump charcoal good stuff? Home Depot near me just started carrying it
     
  36. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Agreed.

    Love him or hate him but Mad Scientist just did a video on smoke flavor, clean/dirty smoke, and temps in an offset.

    Cliffs: start with a lower temp w/dirtier smoke as it creates better bark and flavor, then crank it up to finish.

    With a pellet grill there's not much advantage to 180* rather than 225-250* as the flavor doesn't change much and it will just take longer and use more pellets.
     
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  37. jbr

    jbr Well-Known Member
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    Yes, it’s great but expensive. Aren’t you in the Atlanta area?
     
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  38. Doc Louis

    Doc Louis Well-Known Member
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    Like world famous Bulls Eye KC masterpiece bbq sauce. Also a guaranteed hit at the neighborhood cookout.
     
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  39. One Two

    One Two Send it!
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    Birmingham AL
     
  40. iboilhotdogs

    iboilhotdogs hi, i am user devine
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    Is that the place with the good white bbq sauce?
     
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  41. One Two

    One Two Send it!
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    Yes
     
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  42. bigred77

    bigred77 Well-Known Member
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    Yes. Very good
     
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  43. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Turned out great despite me sleeping through the barely perceptible notification the recteq app sends you when your meat is at temp. Tried a new move - put Benton’s bacon fat in the wrap with the apple juice, honey, and brown sugar.

    8882B5C1-50DC-4825-81DD-D98053FAFAA5.jpeg
     
  44. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Benton’s = chef kiss
     
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  45. Owsley

    Owsley My friends call me Bear
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    Soaked overnight in buttermilk, ACV, hot sauce, black pepper, thyme, and garlic.
     
  46. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    To that end, if anyone wants some, let me know.
     
  47. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Are you saying you’re the plug or do you have some you don’t want? I still have a few packs
     
  48. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    That white sauce was up with us in North Bama, Dad used to bring home all the catering leftovers from Big Bob's when we were younger.
     
  49. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Big Bob Gibson's in Decatur
     
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  50. fish

    fish Impossible, Germany
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    I've cooked chicken on the smoke and used an Alabama white sauce and the wife and I both enjoyed it. Is it our go to yardbird presentation? No, but it's a fun change of pace that tastes quite nice.
     
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