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

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

  1. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    He’s a radiologist, so he probably just leaves them in the MRI machine like a big Easter egg.
     
  2. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I recruited both of them and they just moved to town, one is having a baby any second now. Taking welcome baskets and brisket to their houses today
     
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  3. laxjoe

    laxjoe Well-Known Member
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    This you, Mr Mortisay ?
     
  4. OZ2

    OZ2 Well-Known Member

    I went last week for my SIL wedding. The sauces and sides were outstanding. Thought the burnt ends and ribs were dry af. I was there at 11:30 in morning so, maybe an off day?

    But it seriously tasted like something that was sitting around for a day and had been reheated.
     
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  5. OZ2

    OZ2 Well-Known Member

    Anyway, here is some pork I did for a couple of parties this weekend. Sitting at about 185 at this moment.

    upload_2022-7-2_8-15-12.jpeg
     
  6. mizz1439

    mizz1439 Well-Known Member

    I went two weeks ago and it wasn’t great either. Sides on point, the trashed ribs or whatever were super tough, brisket just ok. My expectations in town are never that high to begin with.
     
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  7. HotMic

    HotMic Insider
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    Just pulled this guy

    upload_2022-7-2_21-0-12.jpeg
     
  8. bryix

    bryix youth pastor at the meat church
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    Beef ribs and pork butts for my son's birthday party today. On the smoker at 4 and getting some good dirty smoke.
     
  9. bryix

    bryix youth pastor at the meat church
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    not cooking a brisket, but guess what just came on?
     
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  10. bryix

    bryix youth pastor at the meat church
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    Georgia Bulldogs

  11. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I come asking for input.

    We have a small birthday party for my son next weekend and was considering getting a taco setup for 20 people from a local restaurant but figured it might be easier to do some bbq. I mean it’s only 1000 degrees out so why not. Thinking of picking up a couple pork shoulders and doing pulled pork along with some chopped brisket I have from a few weeks ago.

    Was wondering what sides to put together. Thinking pasta salad, chips, and a tomato and cucumber salad.

    Any other simple sides I could put together easily for the group?
     
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  12. bryix

    bryix youth pastor at the meat church
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    coleslaw is extremely easy (especially if you use the precut stuff in a bag)

    mac and cheese is easy too
     
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  13. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Baked beans are a two step process, pour beans into pan and heat. Obviously they can be doctored up but don't require it imo.
     
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  14. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Couple pics from smokefest ‘22. Neither of the guys sent me brisket pics unfortunately but got rave reviews. Ribs are looking pretty good, wrapped them right after this

    AF284153-3521-4457-A4D4-4F6B64A0CD7E.jpeg

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  15. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    One really good side for summer BBQ is watermelon and feta salad. There are a thousand different varieties of it just pick the one you like the accompanying ingredients the most.
     
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  16. bryix

    bryix youth pastor at the meat church
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    Got damn, that looks sexy.
     
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  17. ned's head

    ned's head Well-Known Member
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    I like this when I fire up the crock pot for some q

    https://www.inspiredtaste.net/46546/easy-bean-salad/
     
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  18. Oranjello

    Oranjello Well-Known Member
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    Update?
     
  19. devine

    devine hi, i am user devine
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    Hopefully not, I’m still busy getting ready
     
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  20. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    I did pulled pork and a couple smoked whole chickens for my wife’s baby shower earlier this year. Did mac and cheese and coleslaw for 30-40 people. 20 should be no problem.
     
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  21. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Pit is complete, but I haven’t been able to get the grate for it. I’ll do them next Saturday when it arrives.

    49BB12E4-A7F1-4244-850D-96C297F578CC.jpeg
     
    #34421 wes tegg, Jul 3, 2022
    Last edited: Jul 3, 2022
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  22. bro

    bro Hey Hermano
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    Seasoning my Traeger as we speak
     
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  23. a.tramp

    a.tramp Insubordinate and churlish
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    Making moves.

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  24. cheddarisbetter

    cheddarisbetter Well-Known Member
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    Doing first packer brisket on my small Weber following smoke trails bbq on youtube. Smoke went well and currently in oven with tallow
     
  25. cheddarisbetter

    cheddarisbetter Well-Known Member
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    The fucking store bought aluminum deep pan had a hole and the house was smoked out, balls
     
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  26. Bricktop the white

    Bricktop the white Well-Known Member

    doing brisket for the first time on my pellet smoker. Bout to put it on. Wish me luck.
     
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  27. Mr Mortisay

    Mr Mortisay Well-Known Member
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    What’s your plan of attack
     
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  28. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    For us to wish him luck.
     
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  29. Bricktop the white

    Bricktop the white Well-Known Member

    I did a bit of a hackjob on the trimming, but it seemed to be an incredibly fatty piece of brisket. Had to buy it from walmart as the costco brisket delivery i was told was coming never materialized. Used a standard bbq rub + msg + coarse ground pepper on top. Going in on my pellet grills "high smoke" option which should be at about 200 uncovered for 8 hours. After that, i'm gonna wrap in paper and put it in at 250 for another ~8 hours.
     
  30. cheddarisbetter

    cheddarisbetter Well-Known Member
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  31. cheddarisbetter

    cheddarisbetter Well-Known Member
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    Fuck at in laws, will post better soon
     
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  32. jbr

    jbr Well-Known Member
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    Plug it in
    Wait
    Unplug it

    I’ve been drinking. I’ll see myself out.
     
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  33. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I think you could go to 225-250 and be fine but whatever you want to do. Franklin even says up to 275 isa reasonable target.
     
  34. undrtow

    undrtow learn to swim
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    go by feel, not time. It could be done a couple of hours after you wrap. It could take 8 more hours
     
  35. jbr

    jbr Well-Known Member
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    11588310-02E9-40BF-AB5D-B0DE11D8AF79.jpeg
    A flat pickled for 9 days for pastrami, a butt, and a block of frozen brisket scraps for tallow. I’ve never done pastrami before and I wonder if I put enough Prague powder in. This may be my last cook if the botulism gets me.
     
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  36. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    about a tablespoon to a gallon from what i have read. I have the a flat in the brine right now. Some recipes omit it completely, you will be fine.
     
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  37. jbr

    jbr Well-Known Member
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    I did about half that. If it sucks and I die then oh well. I have two more super cheap packers to experiment on.
     
  38. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    You'll be good. The brine itself inhibits bacteria growth, might not be as pink as you expect but that's about the only thing that can go wrong. Now, dialing in a brine to the flavor you want and repeating it...good luck.
     
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  39. a.tramp

    a.tramp Insubordinate and churlish
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    Forgot to post last night, was a little drunk and full and roped into board games with wife and friends.

    NY strip roast with some blue cheese. Made a demi glace and had mushrooms and onions in the steamer above it 75% of the time it was reducing down. The taste of the mushrooms was delicious although appearance wise looked terrible as the onions turned to pulp.

    Twice baked are bacon, goat cheese, and chive. Used 4oz goat cheese to 3 large russets. Will probably double the cheese next time. And the wedge salad.


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  40. Hoss Bonaventure

    Hoss Bonaventure I can’t pee with clothes touching my butt
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    I keep lurking in all the food threads trying to get hungry.
     
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  41. laxjoe

    laxjoe Well-Known Member
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    Trying to get hungry?
     
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  42. jbr

    jbr Well-Known Member
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    Those twice bakeds tho
     
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  43. Hoss Bonaventure

    Hoss Bonaventure I can’t pee with clothes touching my butt
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    Yeah, sick and have no appetite so looking at pics of delicious food to try and make myself hungry.
     
  44. a.tramp

    a.tramp Insubordinate and churlish
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  45. Nole0515

    Nole0515 Well-Known Member
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    Short Rib Plate just went on
     
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  46. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Should’ve trimmed more aggressively but was nursing a hangover and had a tee time yesterday morning. Smoked for around 12 hours, wrapped at 165 with the tallow from the trimmings, finished at 202, and rested overnight in a cooler. Needed more rub as the bark suffered for being wrapped so long. Still incredibly delicious. Can’t wait for my offset to get here.

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  47. laxjoe

    laxjoe Well-Known Member
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    At a friends house. We decided at 4 pm yesterday to do a brisket for today. Solid results so far
    901D6A2E-86FF-46C3-9541-ECAFF03E1B1F.jpeg
     
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  48. Mr Mortisay

    Mr Mortisay Well-Known Member
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    No wrap? Living on the wild side
     
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