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

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

  1. bigred77

    bigred77 Well-Known Member
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    I do recommend
    Anything you have that sounds like it would be good
    Little liquid and some spices, don't get complicated just whatever you like
    Its a very forgiving piece of meat
    Throw it in a gallon zip lock bag and throw some stuff in there with it and refrigerate until your ready to grill
     
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  2. bigred77

    bigred77 Well-Known Member
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    It cracks me up every time because I accidentally started it (I think) by catching my toes in a picture and texasraider complaining about it, but now it's a thing and some people get all serious about it
     
  3. billdozer

    billdozer Well-Known Member
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    Edit: I see you have tenderloin, not loin, so not the below. Just grill it to 140 F.
    This is what I do:

    Rub with ½ cup of below rub

    Rub:

    1 1/4 cups brown sugar
    2/3 cup sugar
    3 tablespoons black pepper (coarsely ground)
    2 tablespoons kosher salt (OR 1 tablespoon salt)
    2 tablespoons ground ginger
    4 1/2 teaspoons garlic powder
    4 1/2 teaspoons onion powder
    1 tablespoon dry mustard
    1/2 teaspoons cayenne pepper
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons paprika
    3/4 teaspoon dried thyme (crushed)

    Smoke at 225-250F for 3-4 hours until it reaches 140F. Remove and let rest for at least 30 minutes, then put in 500-550F oven for 6-8 minutes.
     
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  4. lfriend

    lfriend Well-Known Member
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    Liking how these are looking so far 20200801_181823.jpg
     
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  5. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I just grill tenderloins. If I smoke them, they get mushy. Plus, in my experience, they don’t take much smoke.
     
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  6. bigred77

    bigred77 Well-Known Member
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    [​IMG]

    Holy damn the bacon wrapped ones are awesome, sprinkled with bad Byron's butt rub
    (Tip I got from a buddy: I microwaved the whole bunch for 3 minutes before wrapping)
     
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  7. texasraider

    texasraider thanks
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    Less feet more meat
     
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  8. texasraider

    texasraider thanks
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    texasraider
     
  9. bigred77

    bigred77 Well-Known Member
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  10. lfriend

    lfriend Well-Known Member
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    20200801_184701.jpg

    Crust is a bit too hard, but the inside meat is moist and flavor was good.

    Did these hot and fast at 400 and was flipping them every 15 mins. Will back it down to 350 next go around and grate my own parm.
     
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  11. bigred77

    bigred77 Well-Known Member
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  12. Owsley

    Owsley My friends call me Bear
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    Smoked over mesquite then finished under the broiler. Cream cheese, sharp cheddar, queso fresco, and chive stuffing. Solid.
     
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  13. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Nothing against you, but rendezvous’s ribs suck ass imo.
     
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  14. bryix

    bryix to have ambition is my ambition
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    I've never actually had theirs, but I do like that rub on the ribs.
     
  15. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    their ribs are really bad imo. Their sauce is a travesty.
     
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  16. Hoss Bonaventure

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    Wasn’t impressed either.
     
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  17. infected donkey

    infected donkey Arkansas Razorbacks
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    Central, Interstate and Corky's is better than Rendezvous IMO.
     
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  18. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I like the Rendezvous Hot bbq sauce and I will die on that hill
     
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  19. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I agree with both of these statements.

    Germantown Commissary is the best Memphis BBQ, IMO.
     
  20. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    I’d say the original central location and the commissary were my two most frequented when I lived there.
     
  21. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I like Central the best of the Memphis places. Only had the Commissary once though
     
  22. NYGator

    NYGator The Ginger fucked an ostrich. Allegedly.
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    Smoked some ribs that came out amazing yesterday. Also made a couple of pizzas. Had some left over dough so I decided to make up a dessert. Took the pizza dough put butter all over it, cinnamon, confectionary sugar, and chocolate chips. It was insane. Unfortunately no pics.

    57890509-1B74-429B-95AB-61D75222432D.jpeg
     
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  23. billdozer

    billdozer Well-Known Member
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    How'd you do these? I'm getting about 50 okra a day now and need to use more. Just been frying, grilling, and roasting them so far.
     
  24. bigred77

    bigred77 Well-Known Member
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    Put em in the microwave in a pile for 3 minutes
    Sprinkle on some butt rub
    Wrap in bacon then more butt rub
    Then toss em on the hot spot in the smoker for a couple hours till the bacon looked right
     
  25. Oranjello

    Oranjello Well-Known Member
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    Yesterday afternoon I decided to take a whole chicken that was frozen and place it in a wet brine to sit in overnight while it thawed. Going to spatchcock it and smoke it later. Interested to see if the brine adds anything given the bird was frozen.
     
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  26. bryix

    bryix to have ambition is my ambition
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    still never had their ribs. or their sauce.

    I don't know if my ribs taste like theirs, but I do like that it is not a sweet rub. I don't sauce these. I just add more rub and cider vinegar to them.
     
  27. BrickTamland

    BrickTamland You're not Ron...
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    Skip the spatchcock and just cut it into halves.
    1. It’s easier to move them on the grill.
    2. One will inevitably be larger than the other so you can pull the smaller one off the heat first.
    3. Lists look better with three points or more.
     
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  28. Oranjello

    Oranjello Well-Known Member
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    Yeah, I was probably going to, as billdozer ’s chicken halves always look great
     
  29. RoyG

    RoyG Well-Known Member
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    Tritip, corn on the cob and fries on the Egg today. No pics, in a hurry to get back to golf.
     
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  30. bigred77

    bigred77 Well-Known Member
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    Liked so I could unlike
     
  31. Oranjello

    Oranjello Well-Known Member
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    I think it’s safe to say that brining a frozen chicken worked. I can’t taste all the flavors, but it’s certainly juicy.

    brined for 18 hours then dried it out, split it in half, applied a poultry rub, and then cooked around 350 for 1.5h (per billdozer, 30 min skin down remainder skin up). Also pictured roasted corn and red pepper maque choux

    E4D9C92D-41A7-4D9D-89E1-5CB12239272B.jpeg 0959D026-BD17-4175-A25D-8689A6A6E0A9.jpeg
     
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  32. laxjoe

    laxjoe Well-Known Member
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    Looks great
     
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  33. Oranjello

    Oranjello Well-Known Member
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  34. The King of Burgers

    The King of Burgers I watch you sleep.
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  35. cal

    cal BOATS
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    what was your brine method?
     
  36. laxjoe

    laxjoe Well-Known Member
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    grilled mahi mahi fish tacos with mango salsa. Sorry, no feet texasraider
     
  37. Oranjello

    Oranjello Well-Known Member
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    Made it up as I went. I think it was: 1 cup of hot water with half a pound of salt (pour salt into measuring cup until water level = 1.5 cups), gallon or so of cold water, 1 cup of sugar, unknown quantity of lemon juice from a bottle, Rosemary, thyme, oregano (all dried), whole peppercorns, a few pinches of red pepper flakes.

    This was an experimental bird that fortunately worked out.
     
  38. bigred77

    bigred77 Well-Known Member
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  39. laxjoe

    laxjoe Well-Known Member
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    Oh btw We made cookies for dessert texasraider
    8B20DEF5-696F-4662-A8FE-87F86A45A3E2.jpeg
     
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  40. Willpépé

    Willpépé Miles of D.
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    I have an 8 lb butt that transitioned from the freezer to the fridge. How long until it’s ready?
     
  41. billdozer

    billdozer Well-Known Member
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    3 days
     
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  42. wes tegg

    wes tegg I'm a Guy's guy, guys.
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  43. laxjoe

    laxjoe Well-Known Member
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  44. devine

    devine hi, I am user devine
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    What’s everyone making this weekend
     
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  45. One Two

    One Two Send it!
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    You go first
     
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  46. devine

    devine hi, I am user devine
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    I’m trying to get ideas

    Gyros tomorrow, maybe smoked wings saturday
     
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  47. cal

    cal BOATS
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    why wait?

    [​IMG]

    [​IMG]

    gave the kettle another run

    can’t believe i didn’t spot it earlier, but the bottom vent blades that control the air flow are broken

    not a big deal for chicken, but need to fix that before trying another long cook
     
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