The Grill and BBQ thread

#6,326
#6,326
clarksvol00 said:
How do you cook the short ribs? My father and I split the cost of a butchered cow this spring and neither of us have dealt with beef short ribs before. I've found some recipes for braised short ribs, but not sure I want to try that.
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We do beef ribs quite often. My wife has headaches from any pork not cured out like ham, bacon, sausage. She can't do chops, pulled pork, loins, etc without getting a headache. Chemical thing in pork.

So, we smoke them low and slow right along side the pork ribs. Same methods. They are usually better than the pork ribs.
 
#6,327
#6,327
Got some grass fed/grass finished wagyu short ribs thawed and going on the smoker today. May put them on at lunch and be ready when I get home.
 
#6,328
#6,328
Just did a pork butt on the Rec-Tec.

The good: put on at 11:30 last night and finished at 12:30 today. Stupid easy - controlled/monitored with my phone. Easy clean up.

The meh: cooked un-foiled the whole time to 203 then into a cooler wrapped for an hour. Not a ton of flavor and drier than usual. Hardly any drippings in the foil after an hour sitting in the cooler. It's still good to eat but not as mouthwatering as it should be.

Every other time I've done one I've foiled around the stall and probably finished closer to 200 or 198. Not sure if that accounts for the dryness.

The last one I did I dry brined but that was too salty for my tastes.

Also wondering if my rub has lost potency; it's a couple years old and lost it's color. The bark has flavor but not as much as other times.

Finally, wondering if I just got a lean butt.

Still, I have several pounds of BBQ so live is good.
 
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#6,329
#6,329
volinbham said:
Just did a pork butt on the Rec-Tec.

The good: put on at 11:30 last night and finished at 12:30 today. Stupid easy - controlled/monitored with my phone. Easy clean up.

The meh: cooked un-foiled the whole time to 203 then into a cooler wrapped for an hour. Not a ton of flavor and drier than usual. Hardly any drippings in the foil after an hour sitting in the cooler. It's still good to eat but not as mouthwatering as it should be.

Every other time I've done one I've foiled around the stall and probably finished closer to 200 or 198. Not sure if that accounts for the dryness.

The last one I did I dry brined but that was too salty for my tastes.

Also wondering if my rub has lost potency; it's a couple years old and lost it's color. The bark has flavor but not as much as other times.

Finally, wondering if I just got a lean butt.

Still, I have several pounds of BBQ so live is good.
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Wow. 11 hours for a pork butt? If mine isn't over 5 pounds, it's 6.5 hours on the dot every time. Don't even take temp anymore.

Find you a palce that carries Ploughboys Yardbird rub. Quite possibly the best store bought. I also use B&B Texas Trinity all purpose seasoning. The Trinity is my go to pre-season after a massage of yellow mustard on everything grilled or smoked. Then Yardbird or whatever is my fancy that day. When we do chicken legs in the air fryer, Texas Trinity is my only seasoning.

Another I used to be super into years ago was Johnny's Seasoning (Johnny's Fine Foods online. Mail order only as far as I know. Can get up to 3 lb tubs. That stuff was so awesome. Took grilled quarters to a whole new level. We used it so much, my wife burned out on it. They also sell a fantastic chili seasoning mix by the jar. Better than anything at grocery.

I get both Yard Bird and B&B at Academy.
 
#6,330
#6,330
GVF said:
Wow. 11 hours for a pork butt? If mine isn't over 5 pounds, it's 6.5 hours on the dot every time. Don't even take temp anymore.
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13 hours @225. Can't imagine one in 6.5 hours unless it's running pretty hot.

thanks for the rub recommendations.
 
#6,332
#6,332
clarksvol00 said:
How do you cook the short ribs? My father and I split the cost of a butchered cow this spring and neither of us have dealt with beef short ribs before. I've found some recipes for braised short ribs, but not sure I want to try that.
Click to expand...

I don't know if you have ever tried sous vide cooking, but I just made these and it was like biting into a meat pillow. So tender and flavorful.

Sous Vide Beef Short Ribs
 
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#6,333
#6,333
volinbham said:
13 hours @225. Can't imagine one in 6.5 hours unless it's running pretty hot.

thanks for the rub recommendations.
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225 is my preferred temp as well. Just put a big butt on about an hour ago for dinner tomorrow night. Whenever it's done, it'll sit in the cooler until we're ready. Nothing worse than waiting on a slow smoke. I don't normally do it, but I injected this one late this morning. Rubbed again with Meat Church Honey Hog before throwing it on. I'm sure I'll get an alert around 4 or 5 to wrap it.
847A9585-96F5-4930-98C3-726E2EF81F2A.jpeg

And the payoff...

686CCB8B-3658-4758-94A3-9D7BA08B5F44.jpeg
 
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#6,335
#6,335
ok rec tec mini finally arrived and after more suggestions, cookn pellets and a srf brisket. Any thought on cooking instructions?

Also if you top 3 dry rubs for ribs and brisket? Away appreciate the help and insight from everyone on here?

If you ever get to long island let me know!!!!
 
#6,336
#6,336
LIvol said:
ok rec tec mini finally arrived and after more suggestions, cookn pellets and a srf brisket. Any thought on cooking instructions?

Also if you top 3 dry rubs for ribs and brisket? Away appreciate the help and insight from everyone on here?

If you ever get to long island let me know!!!!
Click to expand...

I usually follow Aaron Franklin's brisket method. Though I have separated the point and flat before the cook, which I've found easier when making burnt ends.

I only use salt and pepper on briskets. For ribs, Meat Church has some good rubs (Honey Hog and Holy Gospel are newfound go-tos) and I also like Bone Sucking Sauce rub. You can also find some recipies online to make/tweak your own to suit your tastebuds.
 
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#6,337
#6,337
I'm a fan of the Meat Church rubs, also. I have recently been digging the Hardcore Carnivore brand -- red for pork, black for beef. The Green Egg Citrus and Dill seasoning has a nice, unique flavor profile for chicken and fish.
 
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#6,338
#6,338
kiddiedoc said:
I'm a fan of the Meat Church rubs, also. I have recently been digging the Hardcore Carnivore brand -- red for pork, black for beef. The Green Egg Citrus and Dill seasoning has a nice, unique flavor profile for chicken and fish.
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After your reminder, I picked these up today. Looking forward to trying them.

F210FE4B-73A0-4811-B078-40A4B5C748B4.jpeg
 
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#6,341
#6,341
LIvol said:
ok rec tec mini finally arrived and after more suggestions, cookn pellets and a srf brisket. Any thought on cooking instructions?

Also if you top 3 dry rubs for ribs and brisket? Away appreciate the help and insight from everyone on here?

If you ever get to long island let me know!!!!
Click to expand...

Yes, overnight that SRF brisket to me and I'll shoot a video for you on how to cook it.....
 
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#6,342
#6,342
lol i wish, but this is my first time and I spent 8 months on her last present which was a weber grill and she did not let me hear the end of it. So I need to use this immediately
 
#6,344
#6,344
I just found this thread about a week ago as I am starting to get into BBQ. Really started getting into learning about BBQ over the past year and this summer is when I am officially beginning my journey. I told my mother that this family needs someone who understands BBQ and that I will take up that call.

I bought a 20-lb package of 2 pork butts from Kroger just now. It rang up $0.99/lb so I was pretty giddy to get it at that price. I don't know if I will ever be able to work myself up to using Berkshire hog or meat from other well known breeds as they are quite expensive (a quick search showed me Berkshire hog butts going for $8/lb which is crazy). But with just now starting my adventure I'm just gonna start with the stuff from Kroger.

The plan is to smoke them most likely one at a time. My father-in-law (staying with them until my wife and I can find a house) has a Kamado Joe (not a Big Joe). I'm not sure I can fit both butts on the Joe so I may have to smoke them one at a time. Gonna use just hickory wood chunk with the Joe charcoal. Never used a Joe before so I gotta learn that. I have a great tasting rub that a buddy of mine gave me. Gonna try and aim for a Saturday smoke. I gotta admit I am quite excited.

If y'all have any pointers I am definitely open ears!
 
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#6,345
#6,345
zhangliao04 said:
I just found this thread about a week ago as I am starting to get into BBQ. Really started getting into learning about BBQ over the past year and this summer is when I am officially beginning my journey. I told my mother that this family needs someone who understands BBQ and that I will take up that call.

I bought a 20-lb package of 2 pork butts from Kroger just now. It rang up $0.99/lb so I was pretty giddy to get it at that price. I don't know if I will ever be able to work myself up to using Berkshire hog or meat from other well known breeds as they are quite expensive (a quick search showed me Berkshire hog butts going for $8/lb which is crazy). But with just now starting my adventure I'm just gonna start with the stuff from Kroger.

The plan is to smoke them most likely one at a time. My father-in-law (staying with them until my wife and I can find a house) has a Kamado Joe (not a Big Joe). I'm not sure I can fit both butts on the Joe so I may have to smoke them one at a time. Gonna use just hickory wood chunk with the Joe charcoal. Never used a Joe before so I gotta learn that. I have a great tasting rub that a buddy of mine gave me. Gonna try and aim for a Saturday smoke. I gotta admit I am quite excited.

If y'all have any pointers I am definitely open ears!
Click to expand...

How close are you to Memphis?
 
#6,346
#6,346
zhangliao04 said:
I just found this thread about a week ago as I am starting to get into BBQ. Really started getting into learning about BBQ over the past year and this summer is when I am officially beginning my journey. I told my mother that this family needs someone who understands BBQ and that I will take up that call.

I bought a 20-lb package of 2 pork butts from Kroger just now. It rang up $0.99/lb so I was pretty giddy to get it at that price. I don't know if I will ever be able to work myself up to using Berkshire hog or meat from other well known breeds as they are quite expensive (a quick search showed me Berkshire hog butts going for $8/lb which is crazy). But with just now starting my adventure I'm just gonna start with the stuff from Kroger.

The plan is to smoke them most likely one at a time. My father-in-law (staying with them until my wife and I can find a house) has a Kamado Joe (not a Big Joe). I'm not sure I can fit both butts on the Joe so I may have to smoke them one at a time. Gonna use just hickory wood chunk with the Joe charcoal. Never used a Joe before so I gotta learn that. I have a great tasting rub that a buddy of mine gave me. Gonna try and aim for a Saturday smoke. I gotta admit I am quite excited.

If y'all have any pointers I am definitely open ears!
Click to expand...

The first time I used my Kamado, I didn’t put enough lump charcoal. Learned my lesson quick. Leave enough room for a few of the wood chunks, but otherwise fill with the charcoal up to where they’re right up to the heat deflectors. I really enjoy the process and have loved my Kamado.
 
#6,348
#6,348
franklinpence said:
The first time I used my Kamado, I didn’t put enough lump charcoal. Learned my lesson quick. Leave enough room for a few of the wood chunks, but otherwise fill with the charcoal up to where they’re right up to the heat deflectors. I really enjoy the process and have loved my Kamado.
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Thanks for the tip! I will do that.

How many wood chunks should I put in? Gonna be smoking at 225 °F , will be using the Kamado Joe lump for charcoal and the Western brand for the hickory chunk. I don't know the good brands for wood chunk yet, but I've seen Western used in some videos on the Tube.
 
#6,350
#6,350
Dumbledorange said:
Yes but it might well be worth the trip if you are into BBQ. Google it. Many of the original recipes' that other cooks claim to be they're own,,,lies
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He doesn't claim to be a big guy in BBQ. Just loves smoking and grilling. I'm sure we'd all be surprised how similar most rubs are. Still, he doesn't have his own storefront or anything so I am just gonna take it at his own word. Dude lives in Charlotte, too. And they know BBQ.
 
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