Saturday is BBQ day V2 - smokin meats and takin pics

[louky]

title v3 show me your meat and i'll show you mine

 

[gabe1k]

Are there certain types of proteins or food in general that does not take well to smoking?

Also do you BBQers think smoking is the best way of cooking food?

Smoking is good for low temp cooking which breaks down the collagens and makes the meat tender.

But stuff like steaks aren't good for smoking since you don't want to cook it thouroughly. You just want to sear the outside an get the middle to temp.

 

[PUO3]

Are there certain types of proteins or food in general that does not take well to smoking?

Also do you BBQers think smoking is the best way of cooking food?

"Good", lean cuts are generally not good for smoking. BBQ was originally used, in America at least, to make cheap less desirable cuts more appealing and edible. The usual cuts of bbq like brisket, pork shoulders, etc are full of fat and connective tissue. The BBQ process breaks the tough tissues down and makes them tender and flavorful.

I would take good BBQ over any other food, but thats all preference.

 

[Snubnoze707]

Did it old school last night and cooked some New York steaks and broccolini on a grate over a wood fire pit. Turned out fantastic!

 

[AxeMurderer2010]

title v3 show me your meat and i'll show you mine

V4: Meat so tender in mouth.

 

[gabe1k]

Rack on the left has been sauced. Right will be dry.

Have a good 4th, everyone!

 

[milkmandanl]

Rack on the left has been sauced. Right will be dry.

Have a good 4th, everyone!

Looking real good! Happy 4th to you and yours!

 

[Easy The Great]

My brisket will be finished in a few more hours, smoked with Oak and Peach wwood mix.... 350 for about 7 hours

 

[Kruppe]

About to smoke some babybacks. Love barbecue.

 

[usmctanker242]

My brisket will be finished in a few more hours, smoked with Oak and Peach wwood mix.... 350 for about 7 hours

Dear god, please tell me you didn't cook a brisket at 350 for 7 whole hours!

 

[Easy The Great]

Between 325 and 350, it gets spritzed with AJ and some butter .. Exposed for 2the hours then wrapped for the next 4 to 5 hrs, indirect heat

 

[usmctanker242]

Between 325 and 350, it gets spritzed with AJ and some butter .. Exposed for 2the hours then wrapped for the next 4 to 5 hrs, indirect heat

I do a full packer at 350 for just under 4 hours and that takes it all the way to an internal temperature of 205. Good luck man, I hope it comes out nice and tender.

 

[Easy The Great]

I do a full packer at 350 for just under 4 hours and that takes it all the way to an internal temperature of 205. Good luck man, I hope it comes out nice and tender.

What wood do you use? I use Red Oak with Peach wood chunks

 

[usmctanker242]

What wood do you use? I use Red Oak with Peach wood chunks

Usually mesquite/hickory and apple. I can't get my hands out peach wood out here, well, at least not without getting it delivered.

 

[MASShole]

Would love to get some peach wood.

Not sure if oak would be good or not.

 

[usmctanker242]

Would love to get some peach wood.

Not sure if oak would be good or not.

Oak is pretty good; a bit more subtle than hickory.

 

[AznCezi187]

Had some BBQ chicken tenderloins with Broccoli and Cauliflower...delicious.

 

[anaconda]

Alright so the two flats are trimmed, injected, rubbed and wrapped in the fridge. Here are a couple pics of the first one:

I injected with plan beef broth to hopefully keep some moisture in there. I'm a little worried about saltiness between the broth and the rub but I hope it'll be fine.

In any case, I went ahead and fired up the smoker this afternoon using all the trimmed bits to see how its running (first time using it this year) and to get it a bit seasoned. Running very well, and very easy to manage temps using the vents. The maverick thermometer with the new, 6' leads is going well.

Anyway, I look forward to updating tomorrow with more pics as I get this show on the road!

 

[HAWTakayama]

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).

 

[MASShole]

Alright so the two flats are trimmed, injected, rubbed and wrapped in the fridge. Here are a couple pics of the first one:

I injected with plan beef broth to hopefully keep some moisture in there. I'm a little worried about saltiness between the broth and the rub but I hope it'll be fine.

In any case, I went ahead and fired up the smoker this afternoon using all the trimmed bits to see how its running (first time using it this year) and to get it a bit seasoned. Running very well, and very easy to manage temps using the vents. The maverick thermometer with the new, 6' leads is going well.

Anyway, I look forward to updating tomorrow with more pics as I get this show on the road!

Use low sodium broth

and keep about 1/8" of the fat on. Don't fully trim it off.