The Grill and BBQ thread

[Boca Vol]

I love wings. We do whole wings. I smoke at 250 for about 1-1/2 hours. I use a rub that I make:
1 TBS garlic salt
1 TBS kosher salt
1 TBS garlic powder
1 TBS paprika
1 tps black pepper
1 tps rosemary
1 tps cayenne
I blend it in a small blender I use for rubs. Also you can add or take away as you like. I also make a buffalo sauce that'made out of Texas Pete's and butter.

Oh man! That sounds good!

Thank you, sir. I have a Caribbean jerk rub that my sister brought me back from a cruise that I thought about using.

I'll send you my UPS account # so you can ship some to me!

 

[SaluteToTheHill]

Salute,

That looks like it will work. Let us know how they turned out. The 321 method is pretty failsafe.

They're on. Hoping to have done by game time. I've got a homemade rib rub I've used for a long time but that KC style the team at Jack Daniel's did blew me away. They were out of Wichita KS. So now I have to perfect a KC style recipe. I added the directions for the sauce above. I'm also going to add a quarter cup of apple juice, drizzle the slabs with honey, and add more rub when I foil them. I'll add the sauce about 10 minutes before I pull them.

 

[AusTXVol]

Oh man! That sounds good!

Thanks. It's my standard rub for chicken. I would love to have jerk though.

 

[Boca Vol]

They're on. Hoping to have done by game time. I've got a homemade rib rub I've used for a long time but that KC style the team at Jack Daniel's did blew me away. They were out of Wichita KS. So now I have to perfect a KC style recipe. I added the directions for the sauce above. I'm also going to add a quarter cup of apple juice, drizzle the slabs with honey, and add more rub when I foil them. I'll add the sauce about 10 minutes before I pull them.

Results? They sure looked good!

 

[SaluteToTheHill]

Results? They sure looked good!

Sorry, forgot to post last night with everything going on. Everyone really liked them. Sweet heat just like you'd expect in KC style ribs. Mine were certainly darker than the guys at the competition but that's because my sauce was darker. I would make a couple tweeks but my wife wants me to leave the recipe alone so that's probably what will happen, lol. The sauce tasted a little too tomatoey alone but didn't really notice that on the ribs but what I would change is cut back on the tomato paste and add a quarter cup of honey and a full teaspoon of cayenne pepper instead of a half just to take the sweet heat up a notch. They turned out really good though. Sticky and sweet when you first bite into them and then the heat sneaks in. This or a slight variation is going to be my new rib recipe from now on. If you like KC style give it a try.

 

[Boca Vol]

Those look fantastic. Great color. My wife like a sweeter KC style sauce, as well. Here's one I've had good luck with on its own and as a whiskey sauce (at bottom):

Classic Kansas City BBQ Sauce


1/2 cup ketchup

1/2 cup water

2 tablespoons molasses

2 tablespoons Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon hot pepper sauce (such as Tabasco®)

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper


For Whiskey Sauce:

1/2 Cup of honey
1/2 Cup of white vinegar
1/2 Cup of whiskey

Combine honey, vinegar, and whiskey in a pan over low/medium heat until you hear a ”frying” sound and alcohol is cooked off. Add BBQ sauce and combine. Let simmer for at least 10 minutes.

 

[vols72]

Sorry, forgot to post last night with everything going on. Everyone really liked them. Sweet heat just like you'd expect in KC style ribs. Mine were certainly darker than the guys at the competition but that's because my sauce was darker. I would make a couple tweeks but my wife wants me to leave the recipe alone so that's probably what will happen, lol. The sauce tasted a little too tomatoey alone but didn't really notice that on the ribs but what I would change is cut back on the tomato paste and add a quarter cup of honey and a full teaspoon of cayenne pepper instead of a half just to take the sweet heat up a notch. They turned out really good though. Sticky and sweet when you first bite into them and then the heat sneaks in. This or a slight variation is going to be my new rib recipe from now on. If you like KC style give it a try.

OK I was just hungry,now I'm starving

 

[kentucky sucks]

Have any of you ever cold smoked hams? I just killed three pigs and I'm brining the hams. They'll be done the 1st sat in November. I'm building a small smokehouse with an offset fire box. Any tips would be appreciated. This is my first try at cold smoking.

 

[kiddiedoc]

Cooked the Costco lamb T-bones on the Egg tonight...my wife said they were the best I've ever done. I coated them with a little EVOO/red wine/dijon mustard, then rubbed them with chopped mint and rosemary, S/P, garlic. Cooked direct circa 550 3 minutes a side then another 2 upright on the bone end. Foiled for 5 minutes...perfect tender med-rare.

 

[InVOLuntary]

Ok guys. Update on the outdoor kitchen. My hibachi grill/griddle has been a mess. I should have done some more research rather than relying on my gut. 3/8" piece of stainless steel no where near thick enough. Every time I fired it up it would bow up in the middle about an inch. This sucks because all the oil runs away. I took it back to the shop, clamped it down, and welded ribs on the bottom. The min I unclamped it it popped right back.

So, I've had to punt. I visited a restaurant supply store and the owner told me to that most griddle tops are not made from stainless, they are made from carbon steel. Also, they are at a minimum 3/4" thick and large ones like mine are 1". That brings up a problem about rust and finding a piece of 1" carbon steel. I decided to purchase new and one of my suppliers will cut it to the exact size which is good because 1" is at the limits of my equipments capability. They'll also cut me a hole for the grease to run down. This will set me back about $250 which isn't bad since I paid $200 for the scrap piece of stainless.

Now I'must searching for some kind of food grade lubricant that I can coat the top with while I'm not using it.

Anyway, I've added my gas grill and finished off the charcoal grill too. I have attached some more pictures.

I've got to finish the wiring so I can put in the fridge, add the new top, build the Cedar Doors.

 

[volinbham]

I'm thinking about smoking some wings. Anybody have any ideas? What temp and how long? Good rub? We like them pretty spicy. I have a masterbuilt electric. I have some mesquite, apple, cherry, and hickory. I was thinking apple.

wings do well. I do the same as posted above - about 1.5 hours in smoker mid 200s.

I finish them on the grill to crisp the skin. Might want to trim some of the skin too.

Some people do whole wings; I cut them and remove the tip. Easy to do with a heavy duty knife. Once you get used to it you can find the joint and just apply pressure to cut.

I smoke with a rub; put on the grill to crisp skin then apply sauce and let it glaze.

I prefer sweet and spicy for wings but all sorts of flavors work.

I've used Apple and Maple for the smoke.

 

[Boca Vol]

I'm thinking about smoking some wings. Anybody have any ideas? What temp and how long? Good rub? We like them pretty spicy. I have a masterbuilt electric. I have some mesquite, apple, cherry, and hickory. I was thinking apple.

If you want crispy skin on your smoked wings use a little higher temp (300-325) and add some corn starch to your rub.

 

[InVOLuntary]

wings do well. I do the same as posted above - about 1.5 hours in smoker mid 200s.

I finish them on the grill to crisp the skin. Might want to trim some of the skin too.

Some people do whole wings; I cut them and remove the tip. Easy to do with a heavy duty knife. Once you get used to it you can find the joint and just apply pressure to cut.

I smoke with a rub; put on the grill to crisp skin then apply sauce and let it glaze.

I prefer sweet and spicy for wings but all sorts of flavors work.

I've used Apple and Maple for the smoke.

If you want crispy skin on your smoked wings use a little higher temp (300-325) and add some corn starch to your rub.

Thanks guys! Appreciate it. I'm definitely going to give it a try. :hi:

 

[kentucky sucks]

Smokehouse is almost finished!

 

[kentucky sucks]

Smokehouse is almost finished!

I have no clue how to turn the pic. Just move your head or your monitor sideways.

 

[BAJAvol]

Fired the smoker up this morning. Going to experiment with ribs again. Food city had an excellent sale on T-bone so I thought why not. Bought two 2 lb steaks for $19. Going to smoke those too just to try.

 

[InVOLuntary]

Fired the smoker up this morning. Going to experiment with ribs again. Food city had an excellent sale on T-bone so I thought why not. Bought two 2 lb steaks for $19. Going to smoke those too just to try.

I tried to smoke a prime rib and it was terrible.

 

[kentucky sucks]

I tried to smoke a prime rib and it was terrible.

I tried smoking brisket twice and both times it was like eating the bottom of my work boot. I'm good with pigs. Not so good with cows.

 

[VolMax]

I tried smoking brisket twice and both times it was like eating the bottom of my work boot. I'm good with pigs. Not so good with cows.

You put a water pan under your brisket? Then pour remaining water and accumulated drippings in a pot and simmer it down. Pour a little over the meat after you slice it. Save the rest in in a jar for later use...it's some seriously smokey, beefy goodness!

 

[volinbham]

Fired the smoker up this morning. Going to experiment with ribs again. Food city had an excellent sale on T-bone so I thought why not. Bought two 2 lb steaks for $19. Going to smoke those too just to try.

personally, I don't like smoked steaks - the smoke over powers them and there's no real benefit from slow cooking steak since it's so lean and free of connective tissue.

just my .02

 

[MphsBlues]

Fired the smoker up this morning. Going to experiment with ribs again. Food city had an excellent sale on T-bone so I thought why not. Bought two 2 lb steaks for $19. Going to smoke those too just to try.

Worth trying. Don't listen to the naysayers. This is worth a try if you don't opt for smoke. Most foodies say it has too much salt. Matter of choice Barbecued Cowboy Steaks recipe | Epicurious.com

 

[BAJAvol]

They actually turned out excellent

 

[BAJAvol]

Cooked just a tad too long. I can never post a picture correctly.

 

[InVOLuntary]

They actually turned out excellent

Nice looking bones. A lot of meat on the good side.

 

[cali_vol]

Sorry, forgot to post last night with everything going on. Everyone really liked them. Sweet heat just like you'd expect in KC style ribs. Mine were certainly darker than the guys at the competition but that's because my sauce was darker. I would make a couple tweeks but my wife wants me to leave the recipe alone so that's probably what will happen, lol. The sauce tasted a little too tomatoey alone but didn't really notice that on the ribs but what I would change is cut back on the tomato paste and add a quarter cup of honey and a full teaspoon of cayenne pepper instead of a half just to take the sweet heat up a notch. They turned out really good though. Sticky and sweet when you first bite into them and then the heat sneaks in. This or a slight variation is going to be my new rib recipe from now on. If you like KC style give it a try.

These look great. Nicely done!