Saturday is BBQ day V2 - smokin meats and takin pics

[Gorack]

gonna brine some turkey legs and smoke this weekend ... what would be a good wood to use? anyone?

Maple imo. I've also used a hickory and apple wood combo which is what I use for most meat smoking. But, maple is a bit more subtle and lets the actual turkey flavor come through a bit more.

Avoid mesquite when smoking poultry imo.

I use a rib rack occasionally. It just helps you maximize the space in your smoker. It's also good for cooking duck or whole chickens if you flip it upside down. Makes it easier to lift out of the smoker at the end.

 

[PUO3]

ribs look like they got some good smoke (from the ring) ... how long did you smoke them?

That's what I thought too when I sliced them up but the flavor wasnt strong at all. Had them on for 2 hours before I wrapped them up.

 

[MASShole]

I usually smoke my ribs for 3 hours before wrapping them or putting them in the oven.

 

[PUO3]

I usually smoke my ribs for 3 hours before wrapping them or putting them in the oven.

Going to give a full rack a go soon, Ill give them another hour.

 

[MASShole]

Going to give a full rack a go soon, Ill give them another hour.

I spray every 45 mins or so. Last time I went 4 hours, but I also had 2 5lb brisket flats in there with it, so temp was difficult to maintain.

My method:
3 hrs smoke at 225 with mesquite or hickory
Mop every 30-45 mins
Either wrap with foil tightly with a small amount of vinegar and apple juice and put back in smoker for 2-3 more hours
OR
Put on rimmed baking sheet, put small amount of apple juice on bottom, cover with foil, cook 2-3 more hours.

I don't like putting back in smoker for the last hour like with the 3:2:1 method. Mine have more than enough bark doing it this way.

And I don't care about smoke ring on ribs. It doesn't impart any flavor anyway.

 

[Stringer Bell]

God damn, you 'muricans do BBQ the right way. I've just come back to the UK from a 2 week holiday to Orlando, FL - the quality of your meat is just so good.

I ate in a few smokehouse/BBQ style restaurants, not the same as doing it yourself I know, but I really do love the way your food is prepared. I had literally THE best pulled pork, ribs and brisket in the states - we just don't get that sort of stuff over here, we do, but its so hard to come by.

I had a house rack of baby back style ribs with Memphis Dry Rub, god they were so good. I probably did this wrong but I was dipping them in something called Carolina Mopping Sauce. Golden.

Dammit. Now my mouths watering.

I miss the USA.

now you see why our nation is so fat lol

 

[usmctanker242]

I found this while lurking on reddit this morning. Lots of people have posted questions about types of wood and what to use when.

http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf

Looks like a good chart.

 

[Hank The Tank]

Did some pork burnt ends again today, I may like these more than pulled pork.

 

[Misfit23]

That looks amazing.

 

[SiCnEsS]

You guys really have some amazing BBQ skills, I have a really nice grill outside as well as a smoker but it's not used much. Only things I smoke are pastrami and corned beef from a family recipe.

I grilled some nice chicken breasts today, wish I would have taken a picture of just the chicken itself as it was amazing. The grilled chicken went onto a pizza I made for dinner tonight, which I do have a picture of.

Everything was homemade from the pesto to the crust.

Pesto pizza with grilled chicken, roma tomatoes, red bell peppers, onions, mozzarella cheese, a little Parmesan cheese and LOTS of garlic.

 

[second sight]

God damn, you 'muricans do BBQ the right way. I've just come back to the UK from a 2 week holiday to Orlando, FL - the quality of your meat is just so good.

I ate in a few smokehouse/BBQ style restaurants, not the same as doing it yourself I know, but I really do love the way your food is prepared. I had literally THE best pulled pork, ribs and brisket in the states - we just don't get that sort of stuff over here, we do, but its so hard to come by.

I had a house rack of baby back style ribs with Memphis Dry Rub, god they were so good. I probably did this wrong but I was dipping them in something called Carolina Mopping Sauce. Golden.

Dammit. Now my mouths watering.

I miss the USA.

can you buy cuts of meat and just learn to cook it yourself?

I can say buying a smoker and learning how to cook on it has been one of the most rewarding things I've ever done.

 

[second sight]

You guys really have some amazing BBQ skills, I have a really nice grill outside as well as a smoker but it's not used much. Only things I smoke are pastrami and corned beef from a family recipe.

I grilled some nice chicken breasts today, wish I would have taken a picture of just the chicken itself as it was amazing. The grilled chicken went onto a pizza I made for dinner tonight, which I do have a picture of.

Everything was homemade from the pesto to the crust.

Pesto pizza with grilled chicken, roma tomatoes, red bell peppers, onions, mozzarella cheese, a little Parmesan cheese and LOTS of garlic.

the guys I bought my smoker from, smoked chicken, the cut it up and made a pizza then put it on the smoker. that was amazing, I haven't tried it yet but I will soon

for the post above, this is the same unit I bought

http://pitmaker.com/product/vin/?vin=46116274

 

[SiCnEsS]

the guys I bought my smoker from, smoked chicken, the cut it up and made a pizza then put it on the smoker. that was amazing, I haven't tried it yet but I will soon

for the post above, this is the same unit I bought

http://pitmaker.com/product/vin/?vin=46116274

I make a pretty delicious BBQ pizza as well, which putting in the smoker would be a great idea. However, I am not sure how a pesto pizza would work out in a smoker, I guess it would not hurt to try though! Thank you for the idea.

 

[Gregolian]

Some ribs I put on the grill for the 4th

Start:

Middle:

End:

 

[monsterxmonster]

God damn, you 'muricans do BBQ the right way. I've just come back to the UK from a 2 week holiday to Orlando, FL - the quality of your meat is just so good.

I ate in a few smokehouse/BBQ style restaurants, not the same as doing it yourself I know, but I really do love the way your food is prepared. I had literally THE best pulled pork, ribs and brisket in the states - we just don't get that sort of stuff over here, we do, but its so hard to come by.

I had a house rack of baby back style ribs with Memphis Dry Rub, god they were so good. I probably did this wrong but I was dipping them in something called Carolina Mopping Sauce. Golden.

Dammit. Now my mouths watering.

I miss the USA.

Where in the UK are you?

 

[anaconda]

I smoked some beef ribs yesterday which turned out really good. A little too much rub, unfortunately, and I probably could have cooked them longer but I was scared they would dry out - it's hard to get an accurate temp since there isn't a ton of meat on them.

I wish I had taken some pictures of the whole spread this time and last time since it was an impressive assortment of food.

On the smoker (bottom rack looked even better than the top):

Opening the foil later:

 

[usmctanker242]

Did some pork burnt ends again today, I may like these more than pulled pork.

Hey Man, those pork burnt ends look amazing. I saw your pictures, but can you please provide a quick breakdown of how you do them? I've tried it before by cubing them and then putting rub on the sliced sides, and then smoking them in a bit of apple juice/apple cider mix, and it came out pretty shitty.

I'd really appreciate a quick description. Looks great man, I'm about to drop a shoulder in the smoker right now and I'd really like to give it another go with the pork burnt ends.

 

[PUO3]

You guys really have some amazing BBQ skills, I have a really nice grill outside as well as a smoker but it's not used much. Only things I smoke are pastrami and corned beef from a family recipe.

I grilled some nice chicken breasts today, wish I would have taken a picture of just the chicken itself as it was amazing. The grilled chicken went onto a pizza I made for dinner tonight, which I do have a picture of.

Everything was homemade from the pesto to the crust.

Pesto pizza with grilled chicken, roma tomatoes, red bell peppers, onions, mozzarella cheese, a little Parmesan cheese and LOTS of garlic.

Without giving me your family recipe could you toss some details on the pastrami? Id love to give that a try, my absolute favorite deli meat.

That pizza looks fantastic.

 

[PUO3]

Im curious about those pork ends too. Look amazing.

And well done on the beef ribs. I need to give those another shot.

 

[anaconda]

Im curious about those pork ends too. Look amazing.

And well done on the beef ribs. I need to give those another shot.

Couldn't be easier.

If you have a Harris Teeter near you, they sell them and they are usually cleaned well so not much pre work - just some rub and throw them on. Go easy on the rub IMO. I put a bit of oil on too. The ribs are also usually on sale at HT for about $6-7 a rack (normal price $11 or so).

I smoked them at 225 for 3 hours, then put them in foil with a bit of liquid (mix of cider vinegar, Worcestershire sauce and soy sauce + some water), and cooked for another hour. They could probably have handled another hour but they were still good. Again, its hard to measure bc you can't gauge accurate temps.

Then you can either cook them another hour without foil or just put in a cooler wrapped in towels until you're ready to eat.

I suggest going with a lighter smoking wood, and use less than you think you need. The meat is very flavorful and I think even the hickory I used was a bit strong. I think I'd prefer apple or cherry, and just one small chunk early on (I used two chunks this time, one hickory one apple). And light on the rub too. After my brisket last week I tried to repeat some of the stuff I did which detracted from the ribs.