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

Thanks

kind of a lot of prep

have to roast tomatoes, garlic, jalapeños etc for the rice And salsa

fajita marinade was a cup of lime juice plus zest, T brown sugar, 6 cloves of garlic, minced jalapeño and cilantro salt Ana pepper. It marinated in a bag for six hours.

I butterflied the chicken breasts

2 cups Long grain rice was browned in oil. three Roma tomatoes roasted with a white onion, jalapeño, six cloves of garlic and a jalapeño.

food process onion and tomato

Mince roasted garlic and jalapeño and add to rice. Then add two cups of chicken broth and the purée. Bring to a boil

place in 350 degree oven for 25 minutes

 

Ribs came out better for sure, but still a bit dry. The middle was better than the ends, does that mean I over or undercooked it? I did 250 for 3 hours spritzing every hour, then coated with bbq sauce for about 30-40 minutes and pulled when they passed the bend test. Wrapped in foil for 30 minutes after that. Flavor was great, just still dry

 

Looks awesome.

 

What kind of grill/rig you cook them on?

 

Traeger

 

When you say the middle was better than the ends, what do you mean?
Were the ends dry or chewy?

 

Ends were more dry, middle was more tender. I think I pulled them too soon, didn’t pay as much attention to if the bones were starting to show

 

If the ends were dry, I would think you pulled me late
What kinda ribs we talking?

 

That’s what I was thinking too originally...think I’m gonna try the same recipe but at 225 next time. Spare ribs from HEB

 

Yeah, I reheated some pulled pork sous vide tonight. So we both did a lot of work tonight

 

How are you determining when they come off? And how many ribs on the end are “overcooked”?

 

Thought I had some Dreamland sauce on hand, but apparently I don't. Have Franklin's vinegar sauce in the OP simmering right now. Just tried it... waaaaayyy too much tart, probably from the vinegar and hot sauce. Any suggestions on how to cut it down? Beer? Don't want to completely dilute it, but I am not going to cover the ribs in this stuff unless it's taste changes

 

Brown sugar

 

stir in a little sugar or brown sugar

 

I did the bend test or whatever and was just going off time really. Out of 10 ribs, 2 corners were pretty dry and the middle 6 were good

 

Simmering?
You are cooking sauce that you bought at the store?

 

No he’s making the Franklin sauce

 

It’s like prechilling your Yeti. You don’t know until you know

 

And the winner is... unwrapped. Wouldn’t have guessed that.

cooked for almost 4.5 hours indirect at 250 (Steady throughout). Spritzed every 40 min with beer/Worcestershire/water, and after 3 hours wrapped one with honey and butter. After wrapping, left on BGE for another hour, then unwrapped and basted for 20-30 until they passed bend test. Not the best I’ve ever made, but good. Surprised unwrapped were better

 

Obligatory photo essay of my meat

 

Short ribs and making mini PSB, modified.



Edit: 42 here this morning, have shoes on.

 

Boy I love having leftover brisket.

 

Forgot to get the short ribs, sitting 195, in here but they are looking good. BrickTamland took all the drippings from the shorts and left it in the pan. I appreciate your drip game. That’s an eye round, not much fat so it will use it wisely, I hope.

 

11 lb brisket went in the Egg this AM

after today I will be enjoying

brisket tacos and nachos and chili

 

I have a 16 lb monster I’ve been wet aging that will be going on Friday, finishing Saturday afternoon. Will show the step by step process. I’m fortunate to have friends in Texas that have taken the guesswork out of it for me, hope to never make a bad brisket

 

I need someone to mail me a brisket

 

Was just having this conversation with a friend moving back to Atlanta this summer:

Spoiler

 

I can get a brisket but I'm just scared of going to the specific place that I usually get them from. Dekalb Farmers Market

 

That sucks at any time but especially now. Good luck and stay safe.

 

Is this yet another tree that damaged your house? Like this has happened multiple times?

 

Really sucks that our weather is awful during this lockdown.

I think I'll still do a butt this week since our nanny will be here so I don't have to do Daddy daycare all day.

 

Yes sir, just about to break through the stall.

 

I've got a 13.5 lb packer I'm gonna cook tonight
"Working from home" tomorrow and have no real set time to be done with this brisket

So yall tell me, what time should I start it?

 

maybe the best thing I've smoked

 

Sounds right to me. 12-14 hours for the cook @225-240 range, 2 to 4 hours for a wrapped rest, should be ready to eat from 5 to 7.

 

That looks really good.

 

So you're saying i should go to bed now

 

more like crack open a few beers and get ready to stay up all night

 

smoked a chicken today

 

My wife keeps telling me to go to sleep though

 

He looks like a beer had been shoved up his ass

 

The way I do it, it’s typically 1.25-1.5 hrs per lb. My 16 lb brisket a couple weeks ago took 20 hrs at 250 plus 3 hrs resting. That’s with a smoke - wrap - rest technique

 

So much fat, I haven't had a brisket that needed that much trimming in a long time, i got tired of trimming and just said fuck it

 

got a 9lb whole pork loin, has anyone ever tried to cook it to make pulled pork?

I read to smoke to 145, then wrap and cook to 205. takes 5 hours or so.

I may experiment, kids want BBQ but butts are sold out everywhere around here.