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Started By
Message
re: Memorial Weekend Grilling
Posted on 5/30/21 at 7:32 pm to LouisianaLady
Posted on 5/30/21 at 7:32 pm to LouisianaLady
quote:
I did it!
you certainly did...looks wonderful...
1
Posted on 5/31/21 at 10:23 am to GatorReb
Snake river Farms=Top quality, but if its your maiden voyage I'd steer clear.
Posted on 5/31/21 at 10:24 am to btrcj
where did you find this in Baton Rouge?
Posted on 5/31/21 at 10:28 am to Soul Gleaux
quote:
Soul Gleaux
MY MAN!! BOOM!
Posted on 5/31/21 at 10:45 am to Bryant91092
quote:
I’m still too scared to try a brisket on my own. Feel like I need to perfect other meats before I drop the cash on that one.
I was the same way till last year. Friend of mine that I think makes a killer brisket said to get a choice brisket when they go on sale and just try one.
He said get it home and trim it, kosher salt and coarse ground black pepper ONLY. Smoke on pecan wood with a heavy smoke for 6 hours at 225 then pull it. Put in a pan and seal tight with foil. Bake in oven for 4hrs at 300.
After 4hrs in oven, check with a knife by inserting it until it goes in easy and meat feels like jelly on inside. If it doesn’t, recover and bake another hour.
I’ve cooked over 10 like this and everyone I’ve fed bragged on it. Give it a try.
Screw that keeping an eye on it in the smoker 14hrs.
Posted on 5/31/21 at 10:56 am to Dav
My pork butt was very moist, but also wrapped my brisket for the first time and I am not a fan.
Posted on 5/31/21 at 11:00 am to Bryant91092
Butterfly pork loin roll stuffed with jalapeño, cheese, cream cheese and a small habanero and chicken thighs.
Posted on 5/31/21 at 11:14 am to Bryant91092
Pork belly burnt ends, served on toothpicks with Wickles Pickles. Flicking every one of the toothpicks like Scott Hall.
Posted on 5/31/21 at 11:20 am to shawnlsu
quote:
but also wrapped my brisket for the first time and I am not a fan.
What did you wrap it in?
Posted on 5/31/21 at 11:52 am to HogBalls
quote:
He said get it home and trim it, kosher salt and coarse ground black pepper ONLY. Smoke on pecan wood with a heavy smoke for 6 hours at 225 then pull it. Put in a pan and seal tight with foil. Bake in oven for 4hrs at 300.
After 4hrs in oven, check with a knife by inserting it until it goes in easy and meat feels like jelly on inside. If it doesn’t, recover and bake another hour.
Brisket's are simple, but you can be more scientific than this and it can still be simple.
Im an oven finisher too but if you dont hit temp thresholds most beginners are going to frick it up. They don't know how to cook just by feel.
Posted on 5/31/21 at 12:13 pm to farad
There’s no way to make queso photogenic, but turned a couple cups of finely chopped smoked butt into queso for today.
Posted on 5/31/21 at 12:44 pm to LouisianaLady
Posted on 5/31/21 at 1:11 pm to Dav
Pork Belly Burnt Ends
Pulled pork
Beer can chicken
bbq chicken
Baked Mac
BBQ beans
Slaw
Sauces
Beer
Pulled pork
Beer can chicken
bbq chicken
Baked Mac
BBQ beans
Slaw
Sauces
Beer
Posted on 5/31/21 at 1:47 pm to More beer please
Got 3 slabs of ribs on the smoker. Snacking on some smoked sausage tossed in raspberry chipotle sauce and tiger sauce. Plus some cream cheese stuffed bacon wrapped jalapeños and the cream cheese is mixed with some Meat church honey hog.
This post was edited on 5/31/21 at 1:48 pm
Posted on 5/31/21 at 3:32 pm to Bryant91092
3 slabs of baby back ribs and a buncha chicken legs. Homemade glaze for the ribs. Everything turned out perfect, but I couldn't get the legs quite as crispy as I wanted. Half the charcoal I used was old from the last cook. I figured coal is coal and threw those in the chimney before topping off with new coal and it just never got about 330 or so on the other side of the grill from the Slow 'n' Sear.
Posted on 5/31/21 at 4:14 pm to TigerFanatic99
Anybody willing to share their method for ribs? When I got into smoking I tried several different methods but I think I've finally settled in the 3-2-1 (although I've found 3-1-1 works for me) and I do the Johnny Trigg recipe with butter, brown sugar, honey and tiger sauce.
Posted on 5/31/21 at 5:19 pm to Lsuhoohoo
quote:
Anybody willing to share their method for ribs?
Adkins rub, smoke at 250 for 3 hours, wrap for another 2, rest for 30 minutes.
I like mine to fall off the bone. Others like a little tug. Don’t wrap unless you want them to fall off the bone.
Posted on 5/31/21 at 5:27 pm to MEANGREEN65
Some pork off the Bronco. Great kickoff to summer.
Posted on 5/31/21 at 5:38 pm to Lsuhoohoo
The ones you see above were no binder, dusted with a fee different seasonings at the start. 225 for about 5 hours, then 275 for about 2 hours just because I was getting nervous about time. Spritzed with apple cider vinegar and apple juice mix at 3 and 5 hour mark, and I basted with a homemade glaze with an hour to go. No wrapping, etc.
Turned out fantastic. Just a hair dry on just the outside, but they were generally moist throughout. I'm the only one who noticed.
Cut them in 2 rib sections and piled them in a pan just for guest convenience.
Turned out fantastic. Just a hair dry on just the outside, but they were generally moist throughout. I'm the only one who noticed.
Cut them in 2 rib sections and piled them in a pan just for guest convenience.
Posted on 5/31/21 at 5:49 pm to TigerFanatic99
I did mine 3 hours on smoke and hour in foil and an hour back on heat. Just about to pull them off now.
I dont like my ribs fall off the bone tender. I like to be able to bite through them and hod together.
I did mine today with a base of Meat Church Deez Nutz topped with Holy Gospel.
I dont like my ribs fall off the bone tender. I like to be able to bite through them and hod together.
I did mine today with a base of Meat Church Deez Nutz topped with Holy Gospel.
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