Saturday is BBQ day V2 - smokin meats and takin pics

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Tossed some chicken quarters and cap steaks on today (caps were grilled).

Stubs Sweet Heat is the best chicken BBQ sauce Ive ever had. It was really good on pork but man it is out of this world on chicken.
 
MASShole said:
Use low sodium broth :)

and keep about 1/8" of the fat on. Don't fully trim it off.
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Yeah, I did both of those things. Thanks!

How long do you guys think I need for an 8 and 7 lbs flats to smoke? 8-10 hours? I will be crutching. We will be eating at 830 at night so I have plenty of time. I figure if I get them on the smoker by 8 I should be good. Maybe 7 to be safe, and they'll just stay wrapped in the cooler until we eat.
 
anaconda said:
Yeah, I did both of those things. Thanks!

How long do you guys think I need for an 8 and 7 lbs flats to smoke? 8-10 hours? I will be crutching. We will be eating at 830 at night so I have plenty of time. I figure if I get them on the smoker by 8 I should be good. Maybe 7 to be safe, and they'll just stay wrapped in the cooler until we eat.
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Usually with a crutch it's 1 hour per lb, but give yourself +2 of that. You can always keep at 175 or so and let it rest for the remaining time (recommended).

If you use a faux cambro (cooler), pour hot water into it, shut it, and let the cooler heat up. Then put towels down and then put the wrapped meat in it.
 
HAWTakayama said:
I came back from a 4th of July function that was catered by a local sports bar that's known for their bbq. It's probably just me being a cynical asshole when it comes to bbq now that I'm familiar with all of the different variations/styles.... but I'm not a fan of the carolina style pork where they drown the meat in white vinegar..... so all you're tasting is just some sort of meat texture and all vinegar.

The carolina pulled pork was still good enough for me to make several dishes to bring home along with a bunch of italian sausage and peppers to eat throughout the weekend while getting hammered. This is the first time in a while when I didn't have to smoke/grill stuff for familiy and friends during a holiday weekend (although some asked me to for this weekend, I politely told them to fuck off because we're going to the catered function anyway).
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I can't stand the vinegar sauce either... it's so over-powering that there's not even a point in smoking the meat.
 
I like apple vinegar. White vinegar sucks.
 
Did some spare ribs this evening. I used my usual Rufus Teague Spicy Meat Rub, and did the 3-2-1 method at 275F.

Just before I sauced them
PreSauce.jpg


Finished product, now resting
Glazed.jpg


For the sauce I used a mixture of Stubbs Sweet and Sticky and Stubbs Spicy. I haven't eaten them yet, but the smell is amazing!
 
Finished/sliced ribs with a Jasmine rice salad. Best ribs I've ever cooked... I'm finally zeroing in on the "perfect recipe." haha

RibsRice.jpg
 
usmctanker242 said:
Use the tag instead of [url] tag to show pictures. But yeah, the meat looks fucking amazing man. Can you give some details into how you cooked it and with which methods?[/QUOTE]

when I did the [img] all I got was a blue square with a question mark?

[img]http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html
http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html


anyway, I take the prime rib and rub it good with olive oil, then rub it liberally with worcestershire sauce, I started using the browning sauce linked in this post, rub it with fresh ground pepper and fresh ground sea salt. (never use iodized salt)

I dial the smoker in at about 280, it will only take 2 1/2-3 hours (thats a bonus compared to a 10-12 hour cook) I personally cook it to a internal temp of 135, some people prefer 125. Pull it off the smoker wrap it and let it rest for 15-20 minutes.

They have turned out great every time. The other bonus with the meat rare is you can reheat left overs for a couple days and they taste just as good as when they first came off the smoker, it doesn't over cook while reheating.

one time before I cooked a piece, I cut out the bones and cut all the fat off and then tied it with butchers string?
it was very good as well
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second sight said:
when I did the all I got was a blue square with a question mark?

[img]http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html
http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html


anyway, I take the prime rib and rub it good with olive oil, then rub it liberally with worcestershire sauce, I started using the browning sauce linked in this post, rub it with fresh ground pepper and fresh ground sea salt. (never use iodized salt)

I dial the smoker in at about 280, it will only take 2 1/2-3 hours (thats a bonus compared to a 10-12 hour cook) I personally cook it to a internal temp of 135, some people prefer 125. Pull it off the smoker wrap it and let it rest for 15-20 minutes.

They have turned out great every time. The other bonus with the meat rare is you can reheat left overs for a couple days and they taste just as good as when they first came off the smoker, it doesn't over cook while reheating.

one time before I cooked a piece, I cut out the bones and cut all the fat off and then tied it with butchers string?
it was very good as well
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You need to do an
at the end.

Either way, sounds good man. If you're still having problems, send me your pictures through the Sherdog PM thingy and I'll post them, and then show you how to post them.
 
^^^^edit, I have it at the beginning and end in that last post? Thanks, they have my pm functions disabled

The pit temp stayed closer to 300 on the one we cooked today, didn't make a bit of difference. Thats another good thing about this cut of meat, pit temp isn't that important.
 
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Let's see if this works, second sight.

Edit: it works. On the right of your photobucket images, select the quick link that says IMG next to it, and paste those here.


 
that worked thanks

usmctanker242 said:
Use the tag instead of [url] tag to show pictures. But yeah, the meat looks fucking amazing man. Can you give some details into how you cooked it and with which methods?[/QUOTE]

[URL=http://s1259.photobucket.com/user/second-sight/media/photo2-3_zpse4aa6cef.jpg.html][IMG]http://i1259.photobucket.com/albums/ii541/second-sight/photo2-3_zpse4aa6cef.jpg[/URL]
Click to expand...
 
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does anyone use anything other than olive oil for rubbing? I don't like the taste of it on meat, so I use sesame oil, which I think has a much more robust flavor.
 
Stringer Bell said:
does anyone use anything other than olive oil for rubbing? I don't like the taste of it on meat, so I use sesame oil, which I think has a much more robust flavor.
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what all do you put it on?

prime rib is the only meat I put oil on, just to get the salt and pepper to stick

I can't taste the oil or salt at all
 
MadSquabbles500 said:
Is that last one a prime rib? I thought you cannot smoke steaks.
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both of those picks are prime rib, that one was small (about 6 pounds) I had already cut it in half before I decided to try and post the pics here

if you haven't smoked one, you need to try it. good stuff, a little pricey if you don't catch them on sale
 
second sight said:
what all do you put it on?

prime rib is the only meat I put oil on, just to get the salt and pepper to stick

I can't taste the oil or salt at all
Click to expand...

For pork Ribs I use Famous Dave's and John Henry's Apple Rub Seasoning and then sauce with Old Mule once it's done.

For Tri-tip, just salt and pepper with a little garlic and onion powder and a touch of brown sugar.

I still haven't smoked a brisket yet, I was going to for the 4th, but I have to study. I mostly use fruit woods, but for the brisket, I'm thinking about Pecan, if I can get my hands on some.
 
Sometimes I use a small amount of vegetable oil before putting the rubs on. I don't use olive oil.

Pepper is oil soluble so it can help.
 
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