The Grill and BBQ thread

[Volbucky]

Anyone have a good step by step rib recipe/ directions?

I’m somewhat familiar with the 3-2-1 method but they never turn out perfect. Using an electric smoker.

 

[Go aeiou]

The rubs sound fine. But you don't generally do tenderloin low and slow. It's too lean. You want a hot and fast cook for that cut.

In-laws asked me to smoke 2 pork tenderloins this week because they loved how the butt from a couple weekends ago turned out. Right now my plan is to season the butt with a rub and let sit rubbed for at least an hour before smoking it with applewood chunk. Gonna smoke as close to 225 as I can while spraying it with apple juice every hour. Will take it out at an internal temp of 145 °F.

Is that a good plan?

Also thinking about rubbing one of the loins with a sweet chipotle rub. Might go well with the apple.

As JCHateSteve says not a cut to cook low and slow. The pork butt/shoulder is much more forgiving, and can be smoked/cooked at various times and temps.
Tenderloin is great though. See pic posted above by JCHS.

 

[zhangliao04]

The rubs sound fine. But you don't generally do tenderloin low and slow. It's too lean. You want a hot and fast cook for that cut.

As JCHateSteve says not a cut to cook low and slow. The pork butt/shoulder is much more forgiving, and can be smoked/cooked at various times and temps.
Tenderloin is great though. See pic posted above by JCHS.

So do you recommend not smoking them then? And what temp would you say is good?

 

[AusTXVol]

So do you recommend not smoking them then? And what temp would you say is good?

I've done several at around 250. But I wrap mine in bacon to give it more moisture. Depends on size but 45 minutes to an hour max. Keep checking temp after about 25 minutes. Keep indirect.

 

[JCHateSteve]

So do you recommend not smoking them then? And what temp would you say is good?

I generally make mine on the kettle using a reverse sear. I honestly don't pay much attention to the temp of the grill on those. I just light a full chimney of charcoal. Cook indirect until about 145. Then sear on the direct side until it's got the color I want. They're super easy.

 

[volwindy]

I've done several at around 250. But I wrap mine in bacon to give it more moisture. Depends on size but 45 minutes to an hour max. Keep checking temp after about 25 minutes. Keep indirect.

That's the way! And stuffed with cream cheese/jalapeno mixture!

 

[Boca Vol]

Anyone have a good step by step rib recipe/ directions?

I’m somewhat familiar with the 3-2-1 method but they never turn out perfect. Using an electric smoker.

What temp are you cooking them at? Also, what types of ribs? Babybacks or spares?

I find spares (St. Louis) work the best at 250ish for 2.5 hours, 1.5 hours wrapped, and about 30 minutes to let the glaze set.

 

[Volbucky]

What temp are you cooking them at? Also, what types of ribs? Babybacks or spares?

I find spares (St. Louis) work the best at 250ish for 2.5 hours, 1.5 hours wrapped, and about 30 minutes to let the glaze set.

225deg, baby back ribs

 

[gordonr24]

Getting in the pork butt discussion, I started smoking my butts around 240-250. It really doesn’t make a difference and you cut down on some of the cook time. I actually like buying the smaller butts that are around 4-5 pounds. I buy two and have it equal to 9–10 pounds. Saves a lot on time.

I use Smackers dry rub. IMO it’s the best rub I’ve ever had. Their sauce is amazing too. It is Memphis style. I also inject with a mixture of apple cider, apple cider vinegar, honey, and the dry rub 12 hours before I put it in the smoker.

 

[kiddiedoc]

I did a spatchcock chicken + a pack of legs brined and rubbed with Holy Gospel this evening. Served it with homemade white bbq sauce, and it was a huge hit with the fam. Sorry for no pics. Highly, highly recommend the sauce. I modified it a bit using Korean chili paste.

Spicy Alabama White BBQ Sauce - The BBQ Buddha

 

[gordonr24]

Has anyone experimented with using two types of wood when smoking a boston butt? I used only hickory wood chunk with the butt I smoked a week ago. I have a second butt I need to smoke now and am looking at choosing a different smoke taste. I know that mesquite goes with everything and maple, oak, and any fruit wood will pair well with pork. I was thinking hickory and apple? Or maple and apple/cherry?

I use a blend of hickory and jack daniels whiskey oak wood with my pork butts and ribs. I use Apple for pork loins. I blend hickory and apple for chicken and turkey. I use post oak for beef.

 

[Guest]

Getting in the pork butt discussion, I started smoking my butts around 240-250. It really doesn’t make a difference and you cut down on some of the cook time. I actually like buying the smaller butts that are around 4-5 pounds. I buy two and have it equal to 9–10 pounds. Saves a lot on time.

I use Smackers dry rub. IMO it’s the best rub I’ve ever had. Their sauce is amazing too. It is Memphis style. I also inject with a mixture of apple cider, apple cider vinegar, honey, and the dry rub 12 hours before I put it in the smoker.

Cut the larger one's in quarter's. Easier to marinade, rub & cooks faster. There's no rule that you have to cook them whole

 

[Go aeiou]

Cut the larger one's in quarter's. Easier to marinade, rub & cooks faster. There's no rule that you have to cook them whole

Would need to be boneless? Or get the butcher to cut it for you.
I cook those. It's easy to find small one's.

 

[Boca Vol]

225deg, baby back ribs

Check out Car Wash Mike's Ribs. It's a good place to start then modify to your liking.


Playing With Fire and Smoke: Baby Back Rib Class

 

[Boca Vol]

Kathy and I celebrated our 10th anniv. this weekend and I made filet topped with crabmeat and bernaise sauce and creamed spinach.

This was a new creamed spinach recipe and it was the bomb:

(2) 10 oz boxes of spinach. Let thaw and ring out. It won't look like much is left but it is.
1 cup of milk
1 cup of heavy cream
4 slices of bacon - crumbled
1 small onion diced
2.5-3 ounces of shredded parm
pinch of red pepper flakes

Cook bacon and onions together. I let it go a while on med/ med-low. Add small clove of garlic if you want. Add the spinach (breaking it up). Then add the milk, cream, parm, red pepper flakes, and pinch of kosher salt. Let it reduce until you're ready. So easy and perfect.

 

[gordonr24]

Bought two porterhouses yesterday. Grilling one tomorrow and smoking one on Thursday, believe it or not. I’ve never smoked a steak before, but this is a good excuse to try it. Has anyone smoked a steak and if so, how is it compared to grilled?

 

[zhangliao04]

Bought two porterhouses yesterday. Grilling one tomorrow and smoking one on Thursday, believe it or not. I’ve never smoked a steak before, but this is a good excuse to try it. Has anyone smoked a steak and if so, how is it compared to grilled?

Haven't smoked a steak yet, but I'm definitely going to do it. I keep hearing how awesome it is. Let us know how it turns out. May push me to finally just buy some steaks.

 

[zhangliao04]

What meat thermometer(s) do you all use? I'm looking into getting one. For reference, I'm looking at the Meater+ since I hear it has a great app and has good range. I have heard it can take a little longer to get to the actual temp, though. But for long cooks that isn't a big deal.

 

[volmanbill]

What meat thermometer(s) do you all use? I'm looking into getting one. For reference, I'm looking at the Meater+ since I hear it has a great app and has good range. I have heard it can take a little longer to get to the actual temp, though. But for long cooks that isn't a big deal.

Thermoworks has some good stuff. I have Thermapens and the Signal. The app is good and you have the option of changing the update speed. Of course, the more updates, the quicker the battery will drop. For overnight smokes I usually just plug it in. I also can recommend the Wand forehead thermometer they sell.

 

[zhangliao04]

Thermoworks has some good stuff. I have Thermapens and the Signal. The app is good and you have the option of changing the update speed. Of course, the more updates, the quicker the battery will drop. For overnight smokes I usually just plug it in. I also can recommend the Wand forehead thermometer they sell.

I heard that the Thermoworks Smoke was really good. I'm not sure I would need 4 probes or 2, though.

 

[JCHateSteve]

I heard that the Thermoworks Smoke was really good. I'm not sure I would need 4 probes or 2, though.

I have a Thermoworks Dot and it works well. They have a Bluetooth version now too, if you only want one channel. My next one will probably be the 2 channel Smoke. I want a probe for the meat and another to monitor the grill temp. The built in hood thermometers can be pretty inaccurate.

 

[zhangliao04]

I have a Thermoworks Dot and it works well. They have a Bluetooth version now too, if you only want one channel. My next one will probably be the 2 channel Smoke. I want a probe for the meat and another to monitor the grill temp. The built in hood thermometers can be pretty inaccurate.

Yeah, I want something that will also monitor the temp of the grill close to the meat. Most of the time the hood thermometer is not close to the meat being smoked.

 

[gordonr24]

I’m probably about to be flamed in this thread but I’ve come to love a baked sweet potato with my steak more than a baked potato. The sweetness with a sweet potato really compliments the savoriness of a steak.

 

[zhangliao04]

I’m probably about to be flamed in this thread but I’ve come to love a baked sweet potato with my steak more than a baked potato. The sweetness with a sweet potato really compliments the savoriness of a steak.

I enjoy sweet potato fries. I am not a fan of steak fries.

 

[kiddiedoc]

I have a Thermoworks Dot and it works well. They have a Bluetooth version now too, if you only want one channel. My next one will probably be the 2 channel Smoke. I want a probe for the meat and another to monitor the grill temp. The built in hood thermometers can be pretty inaccurate.

I have a 2-channel Smoke, and it's great.