***BBQ Redux Redux thread - OP with knowledge of the board***

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

  1. Reggie Washington

    Reggie Washington Well-Versed Member
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    I generally will pull from several different recipes but here's what I basically did:

    https://howtobbqright.com/2019/03/21/smoked-brisket-pastrami/

    Like this recipe, I skipped the steam and wrapped it and put it back on the smoker. I wrapped in tin foil (at 155 degrees) instead of pink paper though. I got it up to like 190 degrees and then the temperature started to drop (probably had something to do with the tinfoil) so i put it in the oven for another 45 minutes or so at 250, took it out to rest for 30 minutes, and then sliced.
     
    High Cotton likes this.
  2. Brandon Chicken

    Brandon Chicken Chow Time
    Donor

    I can’t tell if his stuff looks good or if it just over-seasoned, over-sauced stuff that looks cool on video.
     
  3. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    it's the latter
     
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  4. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Last week off before going back to work and trying to make it count with the Traeger. I feel like I did the lord’s work on this shoulder today:

    [​IMG]

    [​IMG]

    [​IMG]
     
    #19704 BIGASSTITTIES, Jan 14, 2020
    Last edited: Jan 14, 2020
  5. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Did you make the finishing sauce with those drippings.

    TELL ME YOU MADE FHE FINISHING SAUCE WITH THOSE DRIPPINGS.
     
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  6. jonbenetramsey

    jonbenetramsey Well-Known Member
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    3CF9D6E5-030D-440F-93BF-008BC7541BCC.jpeg
    Racks on racks on racks for football
     
  7. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    In my early days contributing to this thread, I posted a pan of drippings and asked tandn for help turning it into a sauce. He responded like I was insane and it made me question myself. Apparently he thought I wanted to use all of it and just mix other shit in.

    Here I am like 8 years later and I still haven't used the drippings for sauce.
     
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  8. bigred77

    bigred77 Well-Known Member
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    20200119_183413.jpg
    Tablitas and onions
     
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  9. MoJo

    MoJo It bees that way sometimes...
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    I’ve tried several times and it’s never been very good, smokey gravy sounds good but tastes.... like smoke. I’m sure I’ve not done it right though
     
  10. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    Well boys, I was gifted a green egg minimax today. Any cooking tips, accessory recs or maintenance info will be much appreciated
     
  11. jonbenetramsey

    jonbenetramsey Well-Known Member
    Donor TMB OG

    I strain the fat off the drippings, add some rub/vinegar/honey (depending on the flavor I want), heat and mix with the pork after it’s been pulled. A little goes a long way and it’s always added that smooth mouthfeel without being greasy.
     
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  12. Willpépé

    Willpépé Miles of D.
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    do not over cook the meats.
     
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  13. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    Thanks for stopping

    upload_2020-1-19_21-52-22.jpeg
     
    One Two likes this.
  14. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Congrats.

    Do you live in a tiny house or a condo?
     
    Clown Baby likes this.
  15. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    So... I tried my hand at bacon today on the traeger... will 110% be doing this again:

    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]

    Not bad for 1st dry and applewood bacon.
     
    Brewtus, Volholic16, g8r and 27 others like this.
  16. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Your penis is at an interesting angle in that first pic
     
  17. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    who the hell drinks Becks?
     
  18. infected donkey

    infected donkey Arkansas Razorbacks
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    :skip: on random occasions throughout the year i've been known to slam a beck's or 6.
     
  19. MoJo

    MoJo It bees that way sometimes...
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    Becks is delicious imo....
     
  20. colonelrascals

    colonelrascals Mayonnaise-colored Benz, I push miracle whips
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    nothing wrong with Becks
     
  21. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    What’s wrong with Becks?
     
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  22. righty

    righty Respect The Pouch
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  23. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Idk I just don't know a single person that drinks it.
     
  24. bigred77

    bigred77 Well-Known Member
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    What's on everyone's super bowl menu?

    I'm thinking wings, pork belly burnt ends and some ribs
     
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  25. bigred77

    bigred77 Well-Known Member
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    Nm
    Dbl post
    Nfm
     
  26. cal

    cal BOATS
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    brisket and bacon wrapped chicken lollipops

    be resting in a cooler for the first time

    leave it in butcher paper and wrap with towels, correct?
     
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  27. bigred77

    bigred77 Well-Known Member
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    I've actually never wrapped in towels
    I just leave it in the paper and toss it in the cooler
     
    cal likes this.
  28. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I toss a towel under it and a towel on top of it why idk
     
    cal likes this.
  29. Oranjello

    Oranjello Well-Known Member
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    Buddy is smoking either brisket or pork, and I'm going to smoke then fry wings.

    Anyone have any good tips on smoking then frying wings? Done it once and they were very good, but you couldn't really taste the rub. Similarly, anyone got any good sauce recipes? Been meaning to do some research this week but gotten busy at work
     
  30. billdozer

    billdozer Well-Known Member
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    It's in the OP, but if you're frying them, toss some rub on when they come out of the fryer.
     
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  31. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    why can i only find tomahawk steaks during the summer. none of my usual spots have them
     
  32. bigred77

    bigred77 Well-Known Member
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    Cows only grow tomahawks in warm weather
     
  33. Oranjello

    Oranjello Well-Known Member
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    After doing a bit of research, I think I'm going to smoke fry the wings a few ways. For one batch, I'm going to brine them and another I'm just going to season them and let them sit in the fridge uncovered overnight (but see below). Then I'm going to smoke them around 200 indirect on Sunday morning, cool them down in the fridge for a few hours, then head over to a buddy's for the game and fry them there. After frying, I'll immediately season them as billdozer said, and then coat in sauce after a few minutes.

    What I can't decide on are two things. The first is the temp to which I should smoke them given that there's going to be a lag between smoking and frying. Some sources say ~175 (until done), and others say 140-150. Either way, obviously making sure they are done when coming out of the frier.

    The other thing I can't decide on is whether I should smoke them tomorrow and then let them sit in the fridge overnight before frying on Sunday. I've seen some sources online say that this is how Moe's does theirs. Similarly, also seen references to freezing them overnight after smoking but before frying. Anyone got any thoughts?
     
    bigred77 likes this.
  34. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Plan for tomorrow is wings and moink balls
     
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  35. Oranjello

    Oranjello Well-Known Member
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    Brined them last night, and about to throw them on the smoker. Going to smoke indirect at as low of a temperature as I can achieve until they are at a food safe internal temp (~155-160), and then pull them off, bag them, and put them in an ice bath to stop them from cooking (parcooking them). Then going to fry them tomorrow whenever

    Largely following the same recipe as Home Team BBQ out of Charleston: https://www.starchefs.com/cook/savory/aaron-siegel/smoked-chicken-wings-alabama-white-sauce
     
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  36. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I see lots of recipes for moink balls to mix something sweet with the BBQ sauce (cherry juice + margarine in one, grape jelly in another). Do you guys do that or just brush with normal sauce? I might just get a fruity sauce
     
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  37. bigred77

    bigred77 Well-Known Member
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    I typically brush with sweet baby rays
     
  38. cal

    cal BOATS
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    13 lbs of prime ready for an all nighter

    [​IMG]
     
  39. infected donkey

    infected donkey Arkansas Razorbacks
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    So a local pitmaster here from Wright's BBQ who learned from Aaron Franklin told me where they get their meats. Creekstone Farms, said already pre-trimmed ready to toss on smoker after seasoning. Also told me he's tried snake river farms meats and said they were to fatty and it never rendered down enough for large scale cooking.
     
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  40. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    DriveByBBQ :warn:
     
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  41. cal

    cal BOATS
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    sneak peek before the nap in the yeti

    [​IMG]
     
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  42. lfriend

    lfriend Well-Known Member
    Missouri TigersKansas City Chiefs

    The brisket ended up finishing earlier than I anticipated it would. Should I be concerned with leaving it wrapped in a cooler for 5 hours?
     
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  43. Willpépé

    Willpépé Miles of D.
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    I never had any issues. Not going to overcook in the cooler.
     
    lfriend likes this.
  44. lfriend

    lfriend Well-Known Member
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    Nice. I wanted to leave time for resting, but looks like this one is going to get a really nice rest.
     
  45. Willpépé

    Willpépé Miles of D.
    Donor

    I over rest pretty much anything that’s a longer cook. Used to try to time shit but hate being under the gun on something that takes so long.
     
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  46. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I never get to rest it as long as I’d like. 5hrs sounds awesome.
     
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  47. bigred77

    bigred77 Well-Known Member
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    Sounds like plenty of time for a nap
     
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  48. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I never get to nap as long as I’d like. 5hrs sounds awesome.
     
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  49. Tarpon Nole

    Tarpon Nole Well-Known Member
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    https://jesspryles.com/recipe/beer-brined-bbq-wings/

    I use a hoppy ipa instead of a Pilsner. Key is rinsing them and patting them dry before smoking. I am also a fan of doing a shake and bake coating before seasoning them.
     
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