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

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

  1. a.tramp

    a.tramp Insubordinate and churlish
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    • 1 cup water
    • 1 teaspoon extra-virgin olive oil
    • ½ teaspoon instant dry yeast
    • ½ teaspoon clear (runny) honey
    • 2 ½ cups unbleached all-purpose flour
    • 1 tablespoon wheat bran (optional)
    • 1 tablespoon cornmeal (optional)
    • 1 teaspoon fine sea salt

    1. Combine the water, oil, yeast, and honey in a stand mixer fitted with the dough hook. Let stand for 5 minutes. Add the flour, wheat bran, and cornmeal and mix on medium speed for 1 minute. Add the salt and continue to mix for 2 minutes.
    2. Cover the bowl with plastic wrap and let stand in a warm place (70°F to 80°F) for 45 minutes. Punch down the dough and fold in half, flatten, fold again, and then repeat once more. Cover again and let rest for an additional 45 minutes. (Optional step: for more developed flavor, transfer the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and refrigerate for 18 to 48 hours. Remove from the refrigerator 30 minutes before proceeding with the next step.)
    3. Turn the dough out onto a lightly floured work surface. Lightly dust the dough with flour. Divide the dough in half and shape each half into a ball. Cover with a damp towel and let rest at room temperature for at least 1 hour or up to 3 hours, then spin the dough for pizza.
    4. Forget all this because your friends texted 2 hours before dinner to finalize the plans you tried to make the day before so just go to Jimmy’s Italian Market and pick up pre made dough balls and do your thing.
     
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  2. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    [​IMG]

    Pulled this off at 2:30 this morning, currently wrapped and packed in a cooler, going to pull it here shortly.
     
  3. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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  4. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    Turned out good, I actually really like the little current or heat the adobo adds. Will probably tweak a little next time but I’d say using the adobo as a binder was a success.
     
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  5. jbr

    jbr Well-Hung Member
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    How was the bark/outside meat? I’ve come to find that going for the meteorite bark really dries out my pork.
     
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  6. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    It’s actually really good, I think I’d prefer it with some brown sugar in it, but for diet reasons I skipped it. I also didn’t wrap like I normally do and pulled at 205, but the adobo was a good choice of a binder imo. It’s a pretty crunchy bark, which I like, depends on your preferences imo.
     
  7. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Lyrtch directed me to this recipe, which has become my go-to: https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

    I’d recommend it for next time if you haven’t tried it.
     
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  8. a.tramp

    a.tramp Insubordinate and churlish
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  9. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Why am I always out of paprika?
     
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  10. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I do not know
     
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  11. devine

    devine hi, i am user devine
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    Paprika has no flavor
     
  12. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    [​IMG]

    [​IMG]

    Just put them into a foil tray with some cider vinegar, apple juice, water, and some ancho Chile powder. We'll see how this goes
     
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  13. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I like all of the things happening here.
     
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  14. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    [​IMG]

    After some time in the braise, I put them back on unwrapped to get some crust back for 15-20 minutes.
     
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  15. laxjoe

    laxjoe Well-Known Member
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    If you need a thermometer
     
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  16. billdozer

    billdozer Well-Known Member
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  17. WillySaliba

    WillySaliba Well-Known Member
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    I'd eat that chicken.
     
  18. TimJimothy

    TimJimothy Well-Known Member
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    Love thermapens, but I've got a problem with them...well not with them...okay this post belongs in that other thread about silly stuff that wives do. Thermapens are great tools, and they're even splash-proof so you can easily wash them without ruining them. What you CAN'T do, is let them soak in a sink of soapy water. That may seem like common sense type stuff, and it is.
     
  19. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I actually store my thermapen in water and it's perfectly fine
     
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  20. texasraider

    texasraider thanks
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    My first one got real finicky about turning on when you open it. That’s the only issue I’ve had
     
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  21. TimJimothy

    TimJimothy Well-Known Member
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    Hmmm. That's weird. That's what mine does as well. (the one that was submerged in the sink) :warn:
     
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  22. texasraider

    texasraider thanks
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    :whyioughta:
     
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  23. CUAngler

    CUAngler Royale with Cheese
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    Ditto. Mine doesn’t always cut on when I open it.
     
  24. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Have y'all contacted them? I've never used their customer service
     
  25. One Two

    One Two Hot Dog Vibes
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    Not technically BBQ but what is everyone's burger grilling method?

    TheFreak55
     
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  26. TheFreak55

    TheFreak55 He should keep his mouth firmly shut
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    so anyone ever do the putting an ice cube on the burger thing? Any ideas to french it up like using some type of sauce and make like ice out of sauce?
     
  27. beist

    beist Hyperbolist
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    Can I get a step by step on how you made these? Going for something similar this weekend
     
  28. BayouMafia

    BayouMafia Thought Leader in Posting
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    wat
     
  29. LetItSoak

    LetItSoak Well-Known Member
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    Looking at a secondary grill (gas) for quick weekday cooks. Anyone have a Fuego or other smallish grill they like?
     
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  30. TheFreak55

    TheFreak55 He should keep his mouth firmly shut
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    saw it on some bullshit site as a life hack for juicy burgers
    upload_2019-5-24_12-4-32.jpeg
     
  31. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    This appears to be a bad idea
     
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  32. jbr

    jbr Well-Hung Member
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    I either do really thin patties with just S+P and American cheese or a 6-8oz thick patty in the bath until 135* followed by a charcoal sear. My current favorite SV burger is a black and blue with bacon (ala the Vortex in Atlanta).
     
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  33. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Most of the steps are in what a posted. Seasoned with s+p, ancho Chile, and garlic powder. Smoked at 275 for a couple hours, then put in a foil pan with some liquid and covered. Lastly took out of the liquid and back on for a few minutes.

    They were ok. It's nice because you can easily get a taste of smoked beef but the bang for your buck isn't great.
     
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  34. texasraider

    texasraider thanks
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    Yes. They quoted me $60 to fix it or $20 off a new one. I hadn’t decided until today’s sale.
     
  35. One Two

    One Two Hot Dog Vibes
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    I usually just hit them with Worcestershire and BBQ sauce and let them sit in the fridge for about an hour. I like putting them on the grill straight from the fridge to prevent the middle from over cooking.
     
  36. One Two

    One Two Hot Dog Vibes
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    Weber Spirit.
     
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  37. bigred77

    bigred77 Well-Known Member
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    Anybody got a good recipe seasoning/ rub for "Santa Maria" style tri tip?
     
  38. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I don't have one but the nexgrills seem nice enough
     
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  39. dblplay1212

    dblplay1212 Well-Known Member
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    Has anyone ever had BBQ shipped? Not uncooked meat, but smoked meat. I just can't imagine it being anything close to as good fresh. I mean I eat leftovers but it's not as good as fresh off the pit and a rest. I ask bc Salt Lick now ships.

    https://www.goldbelly.com/the-salt-lick
     
  40. bigred77

    bigred77 Well-Known Member
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    Honestly a few days old shipped Salt Lick is probably just as good as fresh Salt Lick
     
  41. billdozer

    billdozer Well-Known Member
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    I use this rub, season heavier than you would a steak:
    3 Tablespoons non-iodized table salt
    1 Tablespoon granulated garlic powder
    1/2 teaspoon dried parsley
    1/4 teaspoon black pepper,
     
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  42. MODEVIL

    MODEVIL Well-Known Member
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  43. texasraider

    texasraider thanks
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    I had coopers brisket at my in laws that they had shipped. It was good
     
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  44. lfriend

    lfriend Well-Known Member
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    I've been doing smash burgers on an outdoor griddle as of late.
     
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  45. cutig

    cutig My name is Rod, and I like to party
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    Making ribs today. First time this year. Got 2 racks of baby backs, rubbed with a brown sugar rub. Smoking with probably pecan and not wrapping
     
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  46. Andy Reocho

    Andy Reocho Please don't get lost in the sauce
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    Happy Saturday boys. Got two slabs of spare ribs going on the egg today. Mustard base with brown sugar rub. Cherry wood.
     
    #17546 Andy Reocho, May 25, 2019
    Last edited: May 25, 2019
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  47. WillySaliba

    WillySaliba Well-Known Member
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    My preference as well. I usually buy 10 lbs at a shot and vacuum seal. If I am straight grilling I make them thick 9-10 ounces, sear on direct for 1-2 per side and then just a few minutes on indirect. Meat thermo in one and give that burger to a kid.
     
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  48. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Any tips on a tomahawk?
     
  49. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Just do it like you do your steak. Comes out great
     
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  50. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Thanks.