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

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

  1. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Their rubs are better than anything I’ve ever made, plus I don’t have access to a lot of their ingredients. Easy is a big plus.
     
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  2. a.tramp

    a.tramp Insubordinate and churlish
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    Thumbs up.
     
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  3. jbr

    jbr Well-Known Member
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    42126AD4-13D9-4E50-B5CB-993CF99B91AE.jpeg I did NOT buy this beef tallow from Meat Church

    It WILL be used to hopefully cover up the $20 brisket I am cooking overnight
     
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  4. Willpépé

    Willpépé Miles of D.
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    Haven’t run out of paprika in quite some time.
     
  5. BayouMafia

    BayouMafia slowly learning that life is ok
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    In general I prefer to make my own, but sometimes I like flavor I can't readily get, like the crystalized honey in Honey Hog, or the crystalized lemon and orange in Penzey's Florida Pepper, so I do buy rubs or spice mixes from time to time.

    I'd also say that it's very educational to make your own as you learn how various spices enhance food or complement each other, and you can learn a ton by experimenting. I was grinding juniper berries and coriander in my mortar a few days ago to make a cure for duck breast pastrami (smoking tomorrow) and the smell was incredible, so now I'm thinking of other uses for them.
     
  6. devine

    devine hi, i am user devine
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    Any products/tools for the blackstone that you guys recommend/are must buys?
     
  7. a.tramp

    a.tramp Insubordinate and churlish
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    Griddle press & griddle dome are my 2 favorite outside of the obligatory bigass spatulas.
     
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  8. bigred77

    bigred77 Well-Known Member
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    Assembly
     
  9. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    How much time should I budget for 12 half chickens at 225?
     
  10. bigred77

    bigred77 Well-Known Member
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    What are you cooking them on?
    Like all 12 on at once?
     
  11. laxjoe

    laxjoe Well-Known Member
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    I would bump up until temp for starters. Chicken doesnt need that low and slow. Hotter and quicker. Less time for smoke to overpower the chicken and higher temp to get that skin crispy
     
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  12. CUAngler

    CUAngler Royale with Cheese
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    About to crank up the smoke for some pork belly burnt ends. Will foil and throw in the oven with rub and sauce early tomorrow morning. Making ricotta/banana/bourbon stuffed french toast for a big brunch tomorrow morning.
     
  13. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Recteq 700. All 12
     
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  14. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    I usually finish on high heat to crisp up when I spatchcock.

    pellet grill so it can use some smoke. Maybe higher temp and a smoke tube?
     
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  15. bigred77

    bigred77 Well-Known Member
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    Go 275, no smoke tube
    You will like
     
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  16. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Just got back from Costco and they have the KJ Classic 2 for $999 which is a pretty great price. Didn’t look to see if it had anything else besides the standard equipment.
     
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  17. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    The first ribs I did on the kettle were incredible even after a re-heat. Wings today
    A26DCFAE-F0EE-45C0-A400-A410A8CC8106.jpeg
     
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  18. devine

    devine hi, i am user devine
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    Re heated ribs are delicious, I make a rack and eat them for days
     
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  19. BayouMafia

    BayouMafia slowly learning that life is ok
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    Decided to give duck breast pastrami a shot. Cured for 4 days, then smoked this afternoon. Will make again

    525A8328-C05D-46C2-A094-25B3D091C7F3.jpeg

    50F18295-E771-4305-995A-378E2318E6E3.jpeg
     
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  20. Owsley

    Owsley My friends call me Bear
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  21. BayouMafia

    BayouMafia slowly learning that life is ok
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    Around 225-240 for roughly an hour and a half over cherry wood. Would like to find larger breasts next time :wink: but these were half a pound each
     
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  22. jbr

    jbr Well-Known Member
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    Beef tallow can’t fix a $20 select brisket, but I think it can help out with a real brisket. My next purchase for perfecting backyard bbq is an Alto Shaam.
     
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  23. billdozer

    billdozer Well-Known Member
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  24. GGCD

    GGCD The most wasted of days is one without CUM
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    Baby Backs and Spare Ribs tonight.

    Just had a baby back appetizer, about to go to town on these spare ribs and corn.

    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  25. a.tramp

    a.tramp Insubordinate and churlish
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    Well, that is because you are a hobbit-sized man and a rack can last you for days.
     
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  26. a.tramp

    a.tramp Insubordinate and churlish
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    That was mean, I still heart you though.
     
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  27. devine

    devine hi, i am user devine
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    Thank you since you apologized I will continue giving you help with your bbq
     
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  28. Joe Withabee

    Joe Withabee PS I have sifulus
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    We never got an update on the barbacoa
     
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  29. devine

    devine hi, i am user devine
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    It was good but I used an instant pot
     
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  30. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    10B9E7C6-37F0-4FE8-B9AC-11EB5A5382D2.jpeg
    did Corky Bucek’s famous rub and Meat Church Holy Gospel, left to right
     
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  31. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Good stuff.

    only cooked 6. Put the rest in the freezer

    975E9B54-CB22-431D-8149-81CC22D5DAFB.jpeg 95A689BE-DB55-4ACA-A05F-068A589E8486.jpeg

    *apparently I’m in Australia
     
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  32. bigred77

    bigred77 Well-Known Member
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    That's not barbacoa
     
  33. devine

    devine hi, i am user devine
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    What’s your famous rub
     
  34. cal

    cal BOATS
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    meat church holy cow obv
     
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  35. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    It’s a Bucek secret family recipe.

    That means I messed up a recipe so it’s a lot of paprika, onion powder, garlic powder then a little sugar, a little kosher salt, then red pepper flakes and then cayenne to taste
     
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  36. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    bigred77 thats how you share family recipes
     
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  37. devine

    devine hi, i am user devine
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    The blackstone is built, folks
     
  38. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    :rules:
     
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  39. devine

    devine hi, i am user devine
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    It’s dark outside and we didn’t get to rearrange everything but I’ll get one for y’all tomorrow of the full setup
     
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  40. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    As a poster that shares secret family recipes , I appreciate the honesty.
     
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  41. bigred77

    bigred77 Well-Known Member
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    Um, I listed the ingredients just like this motherfucker did
     
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  42. bigred77

    bigred77 Well-Known Member
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    devine
    Did you get a cover for your blackstone?
     
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  43. devine

    devine hi, i am user devine
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    Using a spare I have for my grill while I wait for it to arrive
     
  44. Willpépé

    Willpépé Miles of D.
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    Anyone have any recs on how to cook scallops? Never made them before primarily because I think they are disgusting.

    Edit: Smoker, stove, oven, sous vide, any way works.
     
  45. billdozer

    billdozer Well-Known Member
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  46. Owsley

    Owsley My friends call me Bear
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  47. devine

    devine hi, i am user devine
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    Sous vide and pan sear with butter
     
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  48. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    what are you going to cook first on the blackstone
     
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  49. Willpépé

    Willpépé Miles of D.
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    Owsley sorry meant to quote you but didn't grab anything.
    Thank you. Am I getting the pan really fucking hot? If so, two minutes seems a bit much per side. Just asking, not eating them.
     
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  50. devine

    devine hi, i am user devine
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    Probably just bacon and eggs