The Grill and BBQ thread

#5,826
#5,826
My Mom sent me all this for my birthday. I've never used his rubs or sauce and I'm super excited.

82853133_10105488782642559_2554619639690690560_o.jpg
 
  • Like
Reactions: give_him 6, volmanbill, CAVPUT and 6 others
#5,831
#5,831
Hi all. Gonna bake some ribs in the oven. Not really barbecuing, but I thought I would ask you guys for some advice on what rub and/or spices to use. I appreciate any and all help!
 
#5,837
#5,837
JCHateSteve said:
That looks good. Do you cube it up before hand or smoke it whole first?
Click to expand...

Smoke it whole at 275, get it to 195, rest for 15, then cube it. Drizzle 1/4 cup brown sugar + 1/2 cup sauce, then back on smoker for another 45 minutes.

Chuck roast is always in the bargain bin at my grocer, so this was a nice find
 
  • Like
Reactions: Boca Vol and JCHateSteve
#5,838
#5,838
n_huffhines said:
Smoke it whole at 275, get it to 195, rest for 15, then cube it. Drizzle 1/4 cup brown sugar + 1/2 cup sauce, then back on smoker for another 45 minutes.

Chuck roast is always in the bargain bin at my grocer, so this was a nice find
Click to expand...
Awesome, I'll have to give that a try.
 
#5,839
#5,839
VolLee said:
Hi all. Gonna bake some ribs in the oven. Not really barbecuing, but I thought I would ask you guys for some advice on what rub and/or spices to use. I appreciate any and all help!
Click to expand...
Sometimes I'll make my own, but I always have some of this around for quick and easy....
81KLArgUYyL._SL1500_.jpg
 
  • Like
Reactions: MAD
#5,841
#5,841
I’m gonna try to make some deer jerky out of some ground deer and smoke it. Any advice on seasoning the ground meat before I smoke it. Thanks in advance.
 
#5,844
#5,844
AWVOL said:
I’m gonna try to make some deer jerky out of some ground deer and smoke it. Any advice on seasoning the ground meat before I smoke it. Thanks in advance.
Click to expand...
Weigh exactly 1 lb of ground meat and weigh your seasoning on a baking scale which measures in grams.... use less than what you think then make a small (tiny) meatball and smash it cook in a skillet and taste. Add more seasoning based on what you feel u need from that tasting batch. Now you have a scale of grams of seasoning per lb of meat before you smoke it. I usually make my own seasonings for sausage,deer bologna , summer salami, ground jerkey etc but most people call for way more salt than I like in recipes or pre packaged seasonings. This way u control the taste on a scalable measurement. Any fruit wood is great and I even mix some finely chopped dehydrated cherry, apple and jalapeño into some of mine for sweet/ spicy sausage sticks .
 
#5,847
#5,847
n_huffhines said:
Poor man's burnt ends (made with chuck roast). This is in the rotation now. Perfect for my little family. We're not big enough to justify a brisket dinner without company.

View attachment 256804
Click to expand...

Nothing wrong with poor man's brisket. Haven't tried it yet, but the website for my smoker has a recipe for smoking a chuck in place of brisket. Supposed to be legit.
 
#5,850
#5,850
GVF said:
Nothing wrong with poor man's brisket. Haven't tried it yet, but the website for my smoker has a recipe for smoking a chuck in place of brisket. Supposed to be legit.
Click to expand...

I've tried to do it myself a couple times and it's just not the same. If you try it and like it, please pass along the recipe.
 
  • Like
Reactions: volmanbill
New posts
You must log in or register to reply here.

VN Store



Back
Top