Saturday is BBQ day V2 - smokin meats and takin pics

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usmctanker242 said:
Stringer and Snub... looking amazing! Thanks for posting pics. Stringer, where did you get a pork belly?
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I had to go to an asian market a couple of cities over. They have all kinds of different cuts. That's what made me want to experiment with short ribs and pork bellies.

chopped up the pork belly and been eating it all week. Amazing flavor since it's so fatty.

I'm going to see if I can get my hands on some beef ribs too.
 
Did a pulled pork last weekend (no pics), was epic. Did it the day before (took about 12 hours), pulled it apart and put it in the fridge until the morning. Put it in the slow cooker with a sauce of Coke (believe it or not), ketchup, worcestershire, BBQ and garlic and onion powder and it was great in rolls with slaw and pickles.
 
Damn, looking good in here!

I did a flash time brisket last month on the BGE. Took pics but kind of lazy about posting them until now.

Raw and rinsed.
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Rubbed down.
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Started up.
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Finished off.
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Slicing.
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Leftover sandwiches. (Gouda and horseradish sauce on brioche.)
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I'm doing a turkey in the next few weeks when company comes a calling. I'll post those pics more contemporaneously.
 
Stringer Bell said:
I had to go to an asian market a couple of cities over. They have all kinds of different cuts. That's what made me want to experiment with short ribs and pork bellies.

chopped up the pork belly and been eating it all week. Amazing flavor since it's so fatty.

I'm going to see if I can get my hands on some beef ribs too.
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Cool man, I'll give that a go. Beef ribs are extremely common out here in Carolina, I can even get them from Walmart. They're easy to cook and usually end up like a fatty steak.
 
sleepwalk said:
Damn, looking good in here!

I did a flash time brisket last month on the BGE. Took pics but kind of lazy about posting them until now.


I'm doing a turkey in the next few weeks when company comes a calling. I'll post those pics more contemporaneously.
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That brisket looks great! What temp did you pull it at?

I used 203 last time for my brisket flat and it fell apart a little too much. Yours looks firmer (though the one I made was delicious...just couldn't get that 'bite.')
 
anaconda said:
That brisket looks great! What temp did you pull it at?

I used 203 last time for my brisket flat and it fell apart a little too much. Yours looks firmer (though the one I made was delicious...just couldn't get that 'bite.')
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Hehe. That's the thing...

I rub it down and inject it with beef broth the night before. Rub it down again and sit at room temp for a while before putting it on the egg at about 325. It's on for about 1.5-2hrs then wrapped in foil and left on until it gets to 205ish. Yank it off, wrap it in a towel (throwing it in a cooler is optional) and sits on the counter for 3hrs or so until slicing time. Not much of a smoke ring but gets plenty of wood flavor in 2hrs.
 
sleepwalk said:
Hehe. That's the thing...

I rub it down and inject it with beef broth the night before. Rub it down again and sit at room temp for a while before putting it on the egg at about 325. It's on for about 1.5-2hrs then wrapped in foil and left on until it gets to 205ish. Yank it off, wrap it in a towel (throwing it in a cooler is optional) and sits on the counter for 3hrs or so until slicing time. Not much of a smoke ring but gets plenty of wood flavor in 2hrs.
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I've seen people have great results with higher heat. I'll have to try it some time, though I've found it's harder to keep the weber smokey mountain at over 300 without getting serious temp spikes - especially if I put smoke wood in, which catches fire.
 
InfinitiG35 said:
Did 40 lbs of pork shoulder on sunday, turned half into pulled pork and half into burnt ends. Then I got talked into doing two 22 lb turkeys monday for my mom. I need to try something new, thinking something like this as an experiment?

http://www.theblackpeppercorn.com/2012/04/bacon-cheeseburger-fatty/
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Wow, busy man. I've done a few of those types of fatties before and they always come out amazing. I think using sage ground pork is much better than beef for this type of thing. Good luck with it man.
 
So I didn't make bbq but I went to two famous NC bbq spots today. I went to Allen and son's bbq in Chapel Hill and Lexington #1 bbq in Lexington (AKA monk's). I will give my basic reviews.

Allen and Son's was good. BBQ sandwich was quality, hushpuppies were also good but you only got like 5 or so with an order. I ordered baked beans with mine and they were just bush's, which I was very much disappointed with to be honest (verified with like 20 cans out back). If you are a bbq place and serve canned baked beans, you should be ashamed. My wife and I also got a pecan pie which was amazing. My wife said it was the best pie she ever had and I couldn't really argue. My wife said she caught glances from the waitresses and they were being bitches...my 5 year old son was kind of being loud and messing around a bit so I can understand the waitresses not being impressed. My wife works in the industry and says you can't get mad at kids doing what they do though. Overall it was pretty good...4 out of 5 stars. For a bbq sandwich and a side it was 7.50 I think.

We went to Lexington bbq after and this place is amazing. I have been there once before and it is AMAZING. I prefer the bbq sandwiches at this place to Allen and Son's. This is a slightly different style with a tomato base sauce instead of just vinegar. It is a bit sweeter and I prefer it. Also, it is cheaper. I think a sandwich is something like 3-4$ and sides are less than 2 bucks. These sandwiches are great and I preferred them to Allen and Son's, as did my wife. We got hush puppies and my wife said they weren't as good as allen and son's but they gave you probably 25 instead of 5 for less money. Also, my wife mentioned that the people she met in there were the nicest people possible and the service was great. We just picked food up on the way home, didn't actually sit in the restaurant, but the food was made within 5 minutes or so and everyone was great. My wife said that people were holding bathroom stall doors for people...she said literally everyone in there (customers and employees) were the nicest people ever. I picked up a pound of pork for 11 bucks and a bunch of cole slaw to bring home and make my own sandwiches...I am psyched to be able to eat it.

Honestly lexington looks like a shithole town but I was like "maybe I should move here" after I tasted the bbq. If anyone is going through NC and appreciate bbq, you NEED to stop at this place.
 
rorydaboss said:
They did say that they think the best steak is still never frozen though.
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saw this today... so in terms of time, i dont have a meat themomoter, should I just like double the cooking time if I cook from frozen?
 
Tank_Kam said:
saw this today... so in terms of time, i dont have a meat themomoter, should I just like double the cooking time if I cook from frozen?
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I would say you should just buy a meat thermometer. I got one from amazon for like 8 bucks.
 
I still have some lexington #1 in the fridge. It could be literally my favorite thing to eat. It is just pulled pork, cole slaw, on a basic hamburger bun. I wish I could make something similar, or that I lived less than 50 minutes away from this place.
 
Going to the Ribs, Pigs & Watermelons Pro BBQ Competition & Beer Festival here in Huntington Beach tomorrow.

Never been to one before so not sure what to expect. It's a KC BBQ Board sanctioned event so hoping the eats is good.

Anyone frequent BBQ Competitions/festivals ? Any must do tips will be greatly appreciated.

Will report back tomorrow ........


https://www.facebook.com/rpwbbq
 
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