***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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    Link to duck fat spray please

    I just want to say 'I spritz with duck fat
    Sounds cunty AF
     
  2. a.tramp

    a.tramp Insubordinate and churlish
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    What if I was to tell you guys that basting a bird, or spritzing for crying out loud, works against crispy skin?

    You are moisturizing it, which is heading in the opposite direction of crisp. Do whatever you need to at the start and let it ride. Use duck fat as a base layer before the rub if need be.
     
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  3. bigred77

    bigred77 Well-Known Member
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    I just want to tell people I spritz my bbq with duck fat
     
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  4. jbr

    jbr Well-Known Member
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    I like to dry brine turkey for 36-48 hours. I think it makes for better texture and deeper flavor. With the Franklin method, I’d go light on salt during the smoke.
     
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  5. IrishLAX2

    IrishLAX2 Dude's car got a little dinged up
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    B07E2FAE-55DE-4641-951F-93C1D73D4DA6.jpeg D4987C9F-20CD-431F-A3F4-9783D9E4E53A.jpeg 6FBE6521-C678-424D-BE1B-F47459832C22.png Here for the golden retriever pic war
     
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  6. lfriend

    lfriend Well-Known Member
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    Brought out the Gravity to get warmed up for this week since it's been a month.

    Did some last minute garlic parm ribs 20201122_164541.jpg
    20201122_181116.jpg
    20201122_182553.jpg
     
    #24806 lfriend, Nov 22, 2020
    Last edited: Nov 22, 2020
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  7. bigred77

    bigred77 Well-Known Member
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    Wait a second
    Did someone just sprinkle cheese over the top of some pork ribs?
    I dont think that's legal

    Judges, can we get a decision here
     
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  8. lfriend

    lfriend Well-Known Member
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    Not the first time I have done it :ohdear:
     
  9. bigred77

    bigred77 Well-Known Member
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    And guys
    Owsley was asking about a turkey breast
    Not a whole turkey like several of yall seem to be referring to

    Some of yall need to work on your reading comprehension skills before replying
     
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  10. bigred77

    bigred77 Well-Known Member
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    Brother
    I love the idea
    Just never seen it before
     
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  11. lfriend

    lfriend Well-Known Member
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    Honestly, I got the idea from a Masterbuilt Gravity fb group.

    The guys that runs it sounds like he has smoked a carton of Virginia Slims per week for the last 30 years. Has had some pretty interesting ideas though!
     
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  12. devine

    devine hi, I am user devine
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    I can’t tell if I would love or hate Parmesan garlic ribs but if you make them for me I will try them
     
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  13. jbr

    jbr Well-Known Member
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    I dry brine turkey breast
     
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  14. Owsley

    Owsley My friends call me Bear
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    I would like garlic parm ribs for sure
     
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  15. cal

    cal BOATS
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    i buy it for $9 from a local bbq shop but i’ve also seen it at ace


     
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  16. 941Gator

    941Gator TMB's resident beach bum
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    For you it will be.
     
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  17. 941Gator

    941Gator TMB's resident beach bum
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    Florida Gators

  18. bigred77

    bigred77 Well-Known Member
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    Why is everyone cooking their turkey so early?
     
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  19. fish

    fish Impossible, Germany
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    Thighs on the smoke, brussels in the oven.

    [​IMG]
     
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  20. undrtow

    undrtow learn to swim
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    I've been tasked with smoking a turkey breast and a ham. I've never done a twice smoked ham. Any and all recipes and/or tips are appreciated
     
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  21. bigred77

    bigred77 Well-Known Member
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    User devine please share your mastery
     
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  22. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I’m 100% all for some new out there stuff and I applaud anything that tastes good. But I can’t lie, the cheese melted on top of pork ribs has me loling
     
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  23. fish

    fish Impossible, Germany
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    Especially a 4 dollar bag of Sargento.
     
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  24. Oranjello

    Oranjello Well-Known Member
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    Anyone have a propane griddle? I’d like a gas/propane grill for weeknights and already have two BGEs, so I was thinking of getting a griddle rather than another grill. Curious about the maintenance required of either the Pit Boss or Blackstone.
     
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  25. a.tramp

    a.tramp Insubordinate and churlish
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    My whole bird was cut up, vac sealed and into the freezer for easy meals later.

    Thanksgiving is not the only day it is legal to smoke or eat a turkey.
     
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  26. a.tramp

    a.tramp Insubordinate and churlish
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    just season it well before first use and then clean it well after each use. That is it. That is the maintenance.
     
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  27. Oranjello

    Oranjello Well-Known Member
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    How well does it have to be cleaned after each use? Pit Boss’s surface is cast iron, so that’s why I ask.

    Also, you think they’d be alright outside in the rain but under a cover? My grilling area doesn’t have a roof.
     
  28. a.tramp

    a.tramp Insubordinate and churlish
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    If it is seasoned well, just use the scraper that comes with it and then apply a small amount of oil back on.

    Fine with cover.
     
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  29. devine

    devine hi, I am user devine
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    I just checked the law book and it explicitly states you can only smoke and eat turkeys on thanksgiving day. Enjoy jail buddy
     
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  30. laxjoe

    laxjoe Well-Known Member
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    [​IMG]
     
  31. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I have the Sidekick that Camp Chef offers which is a propane griddle and I love it. I bought a griddle cleaning kit off amazon which includes a scraper and a couple scrubbing pads and some squirt bottles. I put regular water in the squirt bottle and after I scrape it down after using it, I spray it and wipe it.

    Its really been very little maintenance since I got it, and I love cooking bacon on it. I haven't done eggs on it yet but you can cook a ton of things. As long as the cover stays on it to keep it fairly dry, you should be fine. Let me know if you have any questions and I can do my best to answer them.
     
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  32. Oranjello

    Oranjello Well-Known Member
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    Thanks. The part in bold answered my questions pretty much. Going to pull the trigger on one here shortly
     
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  33. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Got this for the hunting camp and used it the first time this weekend:



    Very pleased thus far and the cleanup wasn't bad.
     
  34. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Multismoker week. Ribs today. Turkey breast Thursday.

    9DDCFEE5-E277-4A8D-903A-E2B10ECF7513.jpeg
     
  35. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  36. Volholic16

    Volholic16 Well-Known Member
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    Where did everyone buy their turkey or turkey breast? I've not really seen anything but the standard butterball type boneless/bone-in breast. Will that work just as well for smoking on the BGE?
     
  37. IrishLAX2

    IrishLAX2 Dude's car got a little dinged up
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  38. bigred77

    bigred77 Well-Known Member
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  39. bigred77

    bigred77 Well-Known Member
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    HEB
     
  40. fish

    fish Impossible, Germany
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  41. Mr Mortisay

    Mr Mortisay Well-Known Member
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    $50 a lb for a brisket that will taste half as good as having it at the restaurant
     
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  42. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    We actually did some thing similar last year for Christmas, we had a family get together with about 10 people, and just ordered a huge takeout order from Franklins for around $250 or so. It worked out great, we showed up, picked it up and took it home, and then enjoyed a nice post Christmas meat coma.
     
  43. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    If it keeps his people working good for him. There is obviously demand for it since it's sold out
     
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  44. Willpépé

    Willpépé Miles of D.
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    This could go in the FIL thread but I’ll answer. Walmart. I had to buy 10 of the boneless breasts, bone in, because there was going to be a nationwide shortage. Before you call me an asshole, they all went to use, 7 of them to his high risk friends, but let me tell you that was a crisis.

    In September.
     
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  45. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    The fact is that Covid is the 900th thing that has exaggerated the wealth gap in our economy. You have entire industries that are left for dead, but many that have no more harm than inconvenience of work from home. Well to do people aren't going on many vacations and aren't going out to restaurants and just have money to burn.

    Instead of going out to a steakhouse and spending $250 for a couple easily, just have a Franklin brisket show up at your door.
     
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  46. spagett

    spagett Got ya, spooked ya
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  47. Baron

    Baron Well-Known Member
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    Any good recipes for grilling shrimp? Either rub or marinade?
     
  48. billdozer

    billdozer Well-Known Member
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  49. Tommy Jefferson

    Tommy Jefferson Well-Known Member
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    The turkey I bought this year says it contains up to 4% salt and spices for tenderness and juiciness. Either I’ve never bought a fancy turkey or if I’ve just never read the packaging on the bird. Does this mean I don’t have to brine it?

    Also, there are so many examples of brine recipes out there but is it really worth it? Obviously the salinity helps tenderize the meat, but I’m starting to wonder if the spices/whiskey/herbs/etc really imparts any flavor.
     
  50. IrishLAX2

    IrishLAX2 Dude's car got a little dinged up
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    The YouTube reviews suggest the bark is a bit softer, but everything else is 99.9% the same as actually going there. Surprised it travels so well.