The Grill and BBQ thread

#3,677
#3,677
NEVolFan said:
Lots of smoking going on in here.. looking awesome.

From the smoker today... just tearing into them as I type this.
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They look awesome! Love the color. What did you use as the rub/sauce? I'm thinking about doing some on my new rec tec if I have time on Monday.
 
#3,678
#3,678
Here's the finished strip loin. Served with Yukon gold mash and roasted garlic and poblano crème fraîche (not pictured).
 

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#3,679
#3,679
Niner... Rubs used today were Grill Mates Pork Rub (my go to rub), and a top layer of Rectec Screaming Pork Rub (has a good bite to it, so I am trying to cut way back on this one).

Sauce...I try not to use it much during the smoking process, but when I use the rub that has a bite I need to mask that a bit with a mop with CJs Gourmet BBQ sauce (excellent flavor).

So, moving forward, I think I will either not use the RecTec rub or just a very small amount... I like the bite but family prefers sweeter style.
 
#3,681
#3,681
NEVolFan said:
Niner... Rubs used today were Grill Mates Pork Rub (my go to rub), and a top layer of Rectec Screaming Pork Rub (has a good bite to it, so I am trying to cut way back on this one).

Sauce...I try not to use it much during the smoking process, but when I use the rub that has a bite I need to mask that a bit with a mop with CJs Gourmet BBQ sauce (excellent flavor).

So, moving forward, I think I will either not use the RecTec rub or just a very small amount... I like the bite but family prefers sweeter style.
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Awesome. Thanks! I didn't get any of the Rec Tec rubs or sauces. I spent enough money on the smokers. I ended up getting both the 680 and the mini. How long did your ribs take to cook? And do you foil or not foil? If I end up doing the ribs I won't have a ton of time so I want to to set it and forget it and not have to worry about the foil. I've never done it that way though, so hope they come out ok. I'm thinking about doing a honey base with brown sugar and then my dry rub (garlic powder, onion powder, salt, pepper some creole seasoning). Again, never done the honey brown sugar base but read about it and it sounded good.
Never heard of the Grill Mates Pork Rub. I'll try to get my hands on it and try it. I love trying new combinations and flavors so I'm always experimenting with things. If anyone has any suggestions or go to's please let me know. You guys are all the best. Love this forum!
 
#3,684
#3,684
CanadianVol said:
Brisket went on at 1030 last night. Fixing to pull it off in the next hour. Never done one before so excited to see how it comes out.
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Man that's coming along nicely. Well done for your first brisket, looking forward to seeing it sliced.
 
#3,687
#3,687
I decided I had too much football to watch to be tending too a grill all day, so I took the easy way out. Pretty dang yummy though! We tried a new beef kiebalsa from Costco and it was great.
 

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#3,688
#3,688
Kielbasa soup... I do enjoy making that in the fall. Looks delicious

Niner...For my ribs I have been sticking to the 3-2-1 method (wrap for 2 hours). I am too nervous to try the non wrap method as I used to do that with babybacks and sometimes just too dry. Hard to get it right I think. If you don't do the wrap, let us know how things go.

I get Grill Mates from the grocery store. Your method for a rub sounds good as well, and will work great.

I went the route from RectTec that included "the kitchen sink purchase"... a lot of options included; SS front shelf... which is a must, 4 large sacks of pellets, several bottles of sauces and rubs, temp probe and remote temp sensor, tools, mats/cover... more, and with shipping included. For the ribs yesterday I used apple pellets, and I lam finding that I like that flavor more than with hickory.

Agree... there is a lot of excellent grilling and smoking taking place in this forum... and advice to boot.
 
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#3,691
#3,691
Bought some spare ribs that I trimmed down to St Louis Style. I've never actually trimmed those down so my first attempt was a bit off. The 2nd came out pretty good. I'll be doing Rib Tips with the remainder.

I used a dry rub from The Listening Room Cafe that I bought the last time I was in Nashville. Looking forward to ribs and a Big Orange win tomorrow night! :rock:
 

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#3,693
#3,693
Ribs must be the common theme around here for tomorrow :)

Trying my first store bought rub, called Body Buzz Rub. Also going to be doing smoked potato pancakes and smoked armadillo eggs.
 

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#3,695
#3,695
NEVolFan said:
Kielbasa soup... I do enjoy making that in the fall. Looks delicious

Niner...For my ribs I have been sticking to the 3-2-1 method (wrap for 2 hours). I am too nervous to try the non wrap method as I used to do that with babybacks and sometimes just too dry. Hard to get it right I think. If you don't do the wrap, let us know how things go.

I get Grill Mates from the grocery store. Your method for a rub sounds good as well, and will work great.

I went the route from RectTec that included "the kitchen sink purchase"... a lot of options included; SS front shelf... which is a must, 4 large sacks of pellets, several bottles of sauces and rubs, temp probe and remote temp sensor, tools, mats/cover... more, and with shipping included. For the ribs yesterday I used apple pellets, and I lam finding that I like that flavor more than with hickory.

Agree... there is a lot of excellent grilling and smoking taking place in this forum... and advice to boot.
Click to expand...

I too am a long time 3-2-1'er, but the other day, I had a rack of St. Louis' my bro-in-law brought over. I just sprinkled a little Butt Rub on them and tossed them on the Traeger @ 225º for about 4/5 hours. They turned out great. My wife actually said they may have been better than my normal ribs (ouch!). I may go simple method again today and throw a couple of racks of baby backs on just to see.

Agree on the quality and helpfulness of this forum. Great bunch of home chefs and good guys on here!
 
#3,698
#3,698
Gumbo and fried wings here today - and a couple of racks of baby backs to test simple method. Got about 2/3 of a turducken breast roll that I want to get rid of..so gumbo. If you want a turducken, get the real thing. The breast roll isn't nearly as good.
 
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