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

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

  1. Payne's small lungs

    Payne's small lungs Well-Known Member

    Do it. Really wanted to buy Kosmos rubs because I've heard good things but they're incredibly over priced compared the the meat church rubs.
     
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  2. jbr

    jbr Well-Known Member
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    I love Meat Church rubs. Hot Honey Hog is a staple on ribs for me. For whatever reason, they are like $12+ all over the Atlanta area so $8 per rub is a great deal for me.

    Never tried Kosmos rubs, but I use their wing dust and it is legit. I didn’t think that particular product was overpriced at about $2/oz because that stuff goes a long way.
     
  3. Payne's small lungs

    Payne's small lungs Well-Known Member

    Good to know. I blow through rub on my wings and probably over do it but I tend to use about 2 table spoons per 12 wings when I'm making them. Might have to check the wing dust then.
     
  4. Willpépé

    Willpépé Miles of D.
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    I have the kosmos and would definitely get it again. I have the cow bird and hog, hog is long gone. I had some Blues hog and dumped it out, that shit was disgusting.

    I also noticed on the meatchurch site that you can buy the bulk bags. If I like these a lot I’ll just continue to buy the bulk bags and refill.
     
  5. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Smoked pork chops tonight

    After smoke

    IMG_20200727_173637.jpg

    After sear/sauce

    IMG_20200727_175004.jpg
     
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  6. Owsley

    Owsley My friends call me Bear
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    Been a long time since I’ve done a pork chop without the sous vide but this looks amazing. What temp and how long on the smoke?
     
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  7. Owsley

    Owsley My friends call me Bear
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    Where have you found them in Atlanta? I’ve checked a bunch of Ace’s but no luck.
     
  8. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I wasn't too picky on the smoke temp part because I knew I was going to finish them with a seer (and I wasn't trying to take all night). It was around 280 grate temp for most of it.

    I smoked until about 118 internal temp. Took out the platesetter, warmed up the fire, and cooked directly for a couple minutes per side.

    I put sauce on after flipping.
     
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  9. jbr

    jbr Well-Known Member
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    Atlanta Grill Store in Roswell. Everything is there, but some of it can be expensive. It’s worth the trek for charcoal alone.
     
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  10. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Cooked Japanese A5 Wagyu tonight. One of the most enjoyable eating experiences of my life. I’ve had A5 at nice restaurants before but to have 14 ounces all to my fatass self was something else. Cooked pics are not that impressive because they make the steaks so thin for cutting into strips and searing the traditional way. Good lord what a delightful umami bomb

    6C2F4D62-C64E-4742-97EC-27CFC9648C5F.jpeg
     
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  11. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    i want to have sex with that steak
     
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  12. BrickTamland

    BrickTamland You're not Ron...
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    I’m interviewing for a position in Houston, down to three candidates.

    Looking forward to my smoke game getting better merely by my state income taxes and access to Heb or whatever that grocer is called.
     
  13. laxjoe

    laxjoe Well-Known Member
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    good luck!!
     
  14. devine

    devine hi, I am user devine
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    Also you can come over and hang out and I’ll teach you a thing or 2 bout grillin lol
     
  15. BrickTamland

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

    upload_2020-7-29_23-24-41.gif
     
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  16. Owsley

    Owsley My friends call me Bear
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    Anyone have a go-to dry brine for poultry? Hoping to smoke a turkey breast Sunday.
     
  17. jbr

    jbr Well-Known Member
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    Franklin method for breast, amazing ribs for whole turkey imo
     
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  18. The King of Burgers

    The King of Burgers I watch you sleep.
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  19. Hoss Bonaventure

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    It’s HEB because Butt’s grocery store just doesn’t have a good marketing campaign.
     
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  20. devine

    devine hi, I am user devine
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    Someone tell me what to do with a pork loin on my Weber kettle tomorrow
     
  21. laxjoe

    laxjoe Well-Known Member
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    Cook it well
    :awesomeface:
     
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  22. laxjoe

    laxjoe Well-Known Member
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  23. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    First foray into brisket. This rivals the stuff I had in TX. Pretty proud. 29294B5E-ABC5-482B-AB31-354F028CBCBF.jpeg
     
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  24. Biship

    Biship Well-Known Member
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    sous vide reverse sear
     
  25. bigred77

    bigred77 Well-Known Member
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    Bark looks really good.
    But might I suggest trimming a bit more of that fat cap next time
     
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  26. bigred77

    bigred77 Well-Known Member
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    I'm thinking about putting some fresh picked okra on the smoker this afternoon with my ribs and chicken

    Never tried smoking it before, but have grilled it and it came out great

    What say yee? Should I wrap it in bacon or no bacon?
     
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  27. BrickTamland

    BrickTamland You're not Ron...
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    ¿Porque no los dos?
     
  28. One Two

    One Two Send it!
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    I’d be worried about it getting too mushy if it was on there for too long?
     
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  29. bigred77

    bigred77 Well-Known Member
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    Thats what I am worried about too

    Therefore
    And ill see which seems better
     
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  30. bigred77

    bigred77 Well-Known Member
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    I'm already halfway through this bottle of Voodoo
    :badger:
     
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  31. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I thought I had 1/4” across, that spot tricked me.
     
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  32. cal

    cal BOATS
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    i believe there was a brave soul that was gonna wrap at 165° and take it to 205° after

    give that a shot

     
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  33. devine

    devine hi, I am user devine
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    That sounds perfect thank you
     
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  34. cal

    cal BOATS
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    please don’t do that
     
  35. devine

    devine hi, I am user devine
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    I was kidding. I made it sous vide last time so I know what temp to get it to
     
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  36. bigred77

    bigred77 Well-Known Member
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    Err on the side of cutting into the meat instead of the other way around
    Less fat cap has always produced better results than more in my experience
     
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  37. bigred77

    bigred77 Well-Known Member
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    First question is, is it a pork loin roast or pork tenderloin?

    How big is is?
     
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  38. bigred77

    bigred77 Well-Known Member
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    [​IMG]
    [​IMG]
    All on the smoker now
     
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  39. bigred77

    bigred77 Well-Known Member
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  40. devine

    devine hi, I am user devine
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    2.5 lb tenderloin
     
  41. bigred77

    bigred77 Well-Known Member
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    On my weber I would bank the charcoal on one side and put the tenderloin on the other side about halfway to the wall and just turn a couple times till it feels like medium

    Then slice into 3/4 in pieces and serve
    Very good and easy cut of meat to cook

    Have you marinaded it yet?
     
  42. devine

    devine hi, I am user devine
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    I’m making it tomorrow. I didn’t plan on marinating but will if recommended
     
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  43. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    So I am making ribs and my wife is at her parents with kids and I have no car for reinforcements. I was thinking of doing a mop, but I don't have any apple juice or apple cider vinegar which I would normally use.

    I do have apple sauce. Would that work with some distilled vinegar as the base? My normal mop is brown sugar apple cider vinegar and onion and a few other random things. I'm thinking I skip the brown sugar and I should be fine.
     
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  44. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Or I'm thinking I mix softened butter and the apple sauce and spread over the top when I wrap

    :ths:
     
  45. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Fuck it, I'm doing both
     
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  46. One Two

    One Two Send it!
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    Apple juice brine tomorrow morning and then season it before putting it on the grill
     
  47. devine

    devine hi, I am user devine
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    I don’t have apple juice. I do have apple cider vinegar
     
  48. lfriend

    lfriend Well-Known Member
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    I know someone earlier ITT was really mad about this, but I laugh every time.

    About to start my attempt at making garlic parmesan ribs.
     
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  49. jbr

    jbr Well-Known Member
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    This is my go to kettle pork tenderloin.

    https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

    Cut the loin up into 2-3 strips. Marinate for as long as possible. Like bigred77 said, coals on one side and get them super hot. Sear/char the pork over the coals and then bring up to temp on the indirect side.

    Here is what it should look like:

    41916F10-1A00-4784-B4C7-D5B5704AF12C.jpeg
     
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  50. devine

    devine hi, I am user devine
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