The Grill and BBQ thread

#5,851
#5,851
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!
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A few days late, but how did the oven ribs go?

For future reference, treat as though you were smoking or grilling. We rub mustard on ours, slight dusting of a good all-season. Then we hit it with a rub. We use a spicy apple rub, or Yardbird rub, sometimes add a shot of butterscotch rub to the main rub. Or sometimes a light dusting of nutmeg after the main rub. Nutmeg and any cut of pork are made for each other.

Don't change the cook. Set oven at 250 and be patient. Same signs as grilling and smoking. When the meat has pulled from the bone ends pretty decent you should be good to sink some teeth into it. Roughly 1.5-2 hrs for 1 or 2 racks. Ribs will do well in the oven. No different than hitting the cook temp outdoors. It's all baking. Only difference is added smoke from heat source.
 
#5,852
#5,852
n_huffhines said:
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.
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I'm a little put out with the maker of my smoker. Not that I'm in need of accessories right now, but they've been thru a spell with no product available at all. Now, their website has been updated to only carry the 18" barrel and I bought the 14", that is completely removed from the site. And the items they do have available right now re-direct to Amazon to order. It's an excellent smoker in either size, great quality, and was a better deal than Pit Barrel or Ugly Drum. Don't know if they got into trouble with Pit Barrel, or had trouble meeting demand or what, but the 18" is available now for first time in over 6 months, and a lot of it's accessories except for a few are still unavailable and my model completely gone. Sucks. But, we have two smokers now that my son spent his xmas money on his own watt burner. But anyway here is the recipe. By the way, go to barrelhousecooker.com, click on "cook", and you will find some great recipes you can amend to any smoker.

Poor Man's Brisket (Chuck Roast)

Mouthwatering smoked chuck pot roast on the BHC, sliced and served like brisket.

  • 3 to 4 lbs chuck roast (aka pot roast)
  • Olive oil
  • Any BBQ rub or seasoning
Items Needed

  • Barrel House Cooker
  • 8" round tin foil pan or Pyrex pan (nothing larger than 8")
  • Foil
  • H-Frame or Open Frame and 2 Half Grill Grates, or just a Full Grate
Prep Time: 20 minutes

Cook Time: About 3 hours + resting time

Skill Level: Intermediate

Makes 3-4 lbs chuck roast

Directions

  1. On both sides of the chuck roast, cut ½" deep lines creating squares.
  2. Rub lightly with olive oil and generously apply your preferred dry rub(s) or seasoning.
  3. Place meat in 8" foil tin pan or Pyrex pan.

  1. Light the cooker according to our instructions.
  2. Set pan on middle level of the cooker on top of the H-Frame or Open Frame with 2 Half Grill Grates or the Full Grate.

  1. Cook for about 1½ hours or until middle of meat is around 160-170°F. Tightly cover pan and meat with foil (we highly suggest wearing Pit Mitts).
  2. Cook for about another 45 to 60 minutes until meat is around 190°F. Remove pan from barrel and set on cookie sheet. Remove the meat from the pan, but keep the pan with the juices.

  1. Using tongs, set the meat back on the middle grate without the pan. Open air intake holes to all the way.
  2. Let cook for 15 minutes and then flip the meat before cooking for another 15 minutes. This will give all the meat a really great, dark crust.
  3. Remove meat from the cooker, and set back into round pan with the juices. Cover tightly with foil to rest for 30 to 60 minutes.

  1. Remove meat from pan to a cutting board and cut thin slices in the opposite direction of the grain of the meat for a brisket-like meat perfect on its own or on sandwiches.
 
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#5,853
#5,853
obviously, cooking times would vary as this recipe is for a barrel smoker, but unless it's ribs I go by temp anyway. as long as you're hitting the temps, the time is negligible.
 
#5,854
#5,854
For those that like hot smoked fish, my son did this Salmon in his watt burner. It was slap yo mama good. If you can, use fresh wild Salmon and not farm raised. I like the red salmon best, but pink is good if wild caught. (you can get a good deal on a whole side filet at Aldi. We got a 3.5 +- pounder for $18).

Light rub of brown sugar, kosher salt and pepper. Let sit for about an hour.

Whisk together some soy sauce and molasses. (He used pure sorghum instead of the other stuff. Can also use a good honey if you wish). Baste the Salmon and place in smoker until you hit desired temp or doneness. He used Maple chips. Alder is also a good fish wood.

This was our first smoke using maple. It won't be the last.

Simple smoke, but soooo good.

What was left over, I mixed up Salmon salad (like tuna salad- mayo and sweet relish) for my lunch next day. Awesome with the smoke flavor.
 
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#5,864
#5,864
Go aeiou said:
What kind of bacon? Thick cut?
What did you put on it?
What temp?
What wood?
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Thick cut from Sam's

I dusted it with Bone Suckin Sauce rub. Pretty much my everyday go-to.

225 until the last half hour when I upped to 275. Flipped once halfway through. Total time was about 3 hours. I've tried doing it at the higher temp from start to finish but didn't get the same melt in yo mouth consistency.

I used remnants of cherry and maple pellets today. Apple is also good.
 
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#5,865
#5,865
volmanbill said:
Thick cut from Sam's

I dusted it with Bone Suckin Sauce rub. Pretty much my everyday go-to.

225 until the last half hour when I upped to 275. Flipped once halfway through. Total time was about 3 hours. I've tried doing it at the higher temp from start to finish but didn't get the same melt in yo mouth consistency.

I used remnants of cherry and maple pellets today. Apple is also good.
Click to expand...

Definitely a good look. I could eat just bacon and a biscuit. Well, a pinch of gravy would be good to.
 
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#5,866
#5,866
Go aeiou said:
Definitely a good look. I could eat just bacon and a biscuit. Well, a pinch of gravy would be good to.
Click to expand...
How about bacon gravy? It's outstanding...

6 strips of bacon, diced

2 tablespoons reserved bacon grease

2 tablespoons all purpose flour

2 cups whole milk

Kosher salt to taste (about 1 teaspoon)

Black pepper to taste (about 1 teaspoon)
 
#5,867
#5,867
Boca Vol said:
How about bacon gravy? It's outstanding...

6 strips of bacon, diced

2 tablespoons reserved bacon grease

2 tablespoons all purpose flour

2 cups whole milk

Kosher salt to taste (about 1 teaspoon)

Black pepper to taste (about 1 teaspoon)
Click to expand...

Yep, that's what I had in mind. Dam, it's breakfast time.
 
#5,874
#5,874
UT_VOLS13 said:
Looks interesting.

Gravity Series™ 560 Digital Charcoal Grill + Smoker
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My son bought himself the Masterbuilt 40" electric with his birthday money. I was skeptical, because of a myriad of online reviews, but apparently those are not reliable. You just have to try your luck with any brand. We have had zero issues with it and it does a great job. The first brisket we finally got right was in the MB. But, then again it was our fault the first two tries in the barrel smoker for being impatient. My brother in law has the larger Pit boss upright electric that holds the 45 pounds of pellets in the back. He has had good luck with that as well.

I like the set up of this watt burner.
 
#5,875
#5,875
My son is smoking steaks for us for Valentine's. Any tips, successes, don't do's, etc ????
 
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