re: Lunch Thread: Darth's lunch thray in honor of the resurrection edition

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Ah. What I always do is take one cup apple juice, half cup sugar in the raw, & half cup of sea salt. I'll put these in a sauce pan over med heat until the sugar & salt dissolve into the apple juice. I'll set it aside about 20 minutes then let it cool. Once cooled, I inject it into the butt.

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I have only recently started brining. Maybe when I smoke these tomorrow I will try some apple juice and cut back on the sugar.


I will try your butt method next time. I have never injected or brined a butt. I figured that it is fatty on the inside and that keeps it juicy. Iv also never done step 4 but it sounds awesome.

I basically do the same, except for I use the 3-2-1 method, not 4-2-1. Also, when I do the foil wrap after 3 hours, I spread pepper jelly and honey on foil. Then, place rack, and on top of rack I put raw sugar, apple cider, butter/margarine, and a little Tiger sauce. Wrap them back up carefully before I pop them back on. It gives them just a little hot hint, but nothing overpowering.

I never perfected my own BBQ sauce. It's just so easy to use Sweet Baby Rays. One day I'll do my own.

And I used St. Louis ribs this weekend. First time I did that. Normally I use baby back, but wanted to try something different.

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I will try your butt method next time.

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I basically do the same, except for I use the 3-2-1 method, not 4-2-1. Also, when I do the foil wrap after 3 hours, I spread pepper jelly and honey on foil. Then, place rack, and on top of rack I put raw sugar, apple cider, butter/margarine, and a little Tiger sauce. Wrap them back up carefully before I pop them back on. It gives them just a little hot hint, but nothing overpowering.

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I actually prefer a little bit of heat in my BBQ, but Mrs. Vader prefers more sweet. so, of course my BBQ leans more sweet than heat.

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I never perfected my own BBQ sauce. It's just so easy to use Sweet Baby Rays. One day I'll do my own.

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I worked on my BBQ sauce for years before I got it right. My crowing glory on BBQ sauce was the last time we competed in the "Stokin' the Fire" cookout here in Birmingham, my sauce came in top 10 in the professional division while my butt came in top 10 as well. As for how I make it, the only other person who knows that is Mrs. Vader. There's only one copy of the recipe, and I have it in my will that it's to pass down to my son after I'm gone.

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And I used St. Louis ribs this weekend. First time I did that. Normally I use baby back, but wanted to try something different.

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It's been a long time since I tried doing some St. Louis styles. You get more meet with them but they're not quite as tender. Still, when done right they can have a great flavor. Good luck with them.

Me too.

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I worked on my BBQ sauce for years before I got it right. My crowing glory on BBQ sauce was the last time we competed in the "Stokin' the Fire" cookout here in Birmingham, my sauce came in top 10 in the professional division while my butt came in top 10 as well. As for how I make it, the only other person who knows that is Mrs. Vader. There's only one copy of the recipe, and I have it in my will that it's to pass down to my son after I'm gone.

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Be honest Darth.

Have you ever dipped Ms. Vader's toes in your sauce and sucked them in the bedroom?

Not judging.

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I have that exact smoker, the one that's actually the true iron, not sheet metal. It's so old, though, that the firebox opening has rusted out and I can't control the temp anymore. Also, the firebox lid has warped and doesn't seal as well anymore. But of everything I ever used to smoke on, that style of pit, with the offset firebox, works better than anything else for me.

I got the knockoff Big Green Egg, but lost it in the flood. Never learned how to use it well enough, still felt like I was cooking over direct heat. But that pit in the pic? It's the perfect way to smoke meat IMO.

Hopefully, until I replace that pit, I will figure out how to make use of the smoking chips on the gas grill to still produce some smoked meats without using a charcoal pit. It's fun experimenting. But I'd never attempt a smoked brisket or butt on the gas grill. Only ribs, chicken, etc

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In my opinion, the ability to truly work a smoker is the essence of being a skillful BBQ cook. I'm sure you know the task of keeping that baby on a steady temp with steady smoke for 5 or 6 hours plus at a time.

As for things like the big green egg, I have no problem with anyone who wants o use them in their backyard. They're convenient and I understand not everyone wants to man a smoker all day like I enjoy doing. They want to be able to put their meat on there and go do whatever else. That's fine.

But where I hate those damn things, and the other insulated and thermostat controlled smokers like it, is when they started being used in professional cookouts. Using these things, when you just load it up, set a temp like you would on your oven, and then forget about it, is taking out one of the basic fundamental skills of doing BBQ. This was one of he main reasons we quit doing the competitive cookouts.

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Be honest Darth.

Have you ever dipped Ms. Vader's toes in your sauce and sucked them in the bedroom?

Not judging

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Darth is a foot man?

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I'm more of an arse man. But I'm not opposed to a woman who has pretty feet either.

Darth came in and dominated the crown and is now the king starter and purveyor of lunches.

Ball-peens for everyone.