Whats on the Grill or Smoker?

[stihl_head1982]

Hey we also like progress report pics too. Anytime you check on it snap a pic.
It's so cold here this week that I'd almost try cold smoking cheese or bacon if I had some to smoke.

Been experimenting with the Weber (and working on a rub recipe as well). The family said these were good last time and we're having this tonight. Along with some ribs (if all comes out well).

 

[bikemike]

Been experimenting with the Weber (and working on a rub recipe as well). The family said these were good last time and we're having this tonight. Along with some ribs (if all comes out well).

Pork? Add applesauce or apple slices on top once the color is to your liking

 

[bikemike]

Been experimenting with the Weber (and working on a rub recipe as well). The family said these were good last time and we're having this tonight. Along with some ribs (if all comes out well).

The rub looks real nice. How long do you let them sit with rub? And fridge temp or room temp

 

[Mastermind]

You never found that?

Nope.

It's in the saw chips is my guess

Prolly.

 

[T.Roller]

Nope.



Prolly.

That's crazy

 

[srb08]

Been experimenting with the Weber (and working on a rub recipe as well). The family said these were good last time and we're having this tonight. Along with some ribs (if all comes out well).

Those look pretty damn good.

 

[stihl_head1982]

The rub looks real nice. How long do you let them sit with rub? And fridge temp or room temp

Don't wait long after they are rubbed. The meat is essentially room temperature when it goes on. I was fork tender and full of flavor. My oldest came by and carried a plate home!

 

[stihl_head1982]

Those look pretty damn good.

Quite tasty! With beans, slaw and fresh french fries.

 

[amberg]

My first smoke. Tastes damn good to me! I do realize that the rub was from the internet. More options are welcome. ( hint )

 

[stihl_head1982]

My first smoke. Tastes damn good to me! I do realize that the rub was from the internet. More options are welcome. ( hint )

Looks delicious. Rubs are gonna be varied depending on taste. I like spicey, my family -- not so much so. So I have to get it mixed where it's tasty and not too hot. Its a challenge. Absolutely nothing wrong with getting a rub recipe off the internet. There are guys out there on youtube and other forums and pages that have some great ideas. Use what works for you. What kind of smoker did you buy (I must have missed it).

 

[stihl_head1982]

Lets have some input on rubs while we are on the subject. Along with the butts yesterday I helped a friend who just had a leg amputation. He bought a Traeger pellet grill/smoker. We cooked 2 racks of baby backs on that thing and they came out fabulous. I actually used a store-bought rub I picked up called "Butt Rub". The last I bought was at a flea market and real cheap --this was purchased at Academy sports and not so cheap.

A lot of the rib guys like salt and pepper (50/50) mix using Kosher salt and black pepper. If the dry rub is right and the meat is cooked right I don't need any sauce. Occasionally I like a bit of Baby Rays (doctored up). Any ideas on BBQ sauces as well. I'm going to be trying to work up a new sauce as well. Let the posts roll!

 

[Mastermind]

I'm all ears.

 

[bikemike]

Well I like sweet and also spicy. But now I have found my new favorite pepper, the cherry pepper it's great for a mix of sweet n spicy when fire roasted. I don't know how to make a bbq sauce but I use sweet baby ray original or sweet for the family and my rack of pork ribs also gets a splash of famous Daves wilbers wrath. It's some spicy chit that will make you sweat.

 

[stihl_head1982]

Check out the bbq pit boys You Tube channel. Those guys have some rub recipes and some sauce recipes. They do several versions of ribs and offer their videos and recipes. On the butts I cook on the big ugly pig cooker I rarely use any rub at all. They are usually cooked low and slow over hickory or pecan coals. The briskets I cook over hickory with a rub (but I do not cook them Texas style). When finished they are fork tender and the wife said she would just as soon have the brisket (cooked right) as a grilled ribeye.

 

[stihl_head1982]

Well I like sweet and also spicy. But now I have found my new favorite pepper, the cherry pepper it's great for a mix of sweet n spicy when fire roasted. I don't know how to make a bbq sauce but I use sweet baby ray original or sweet for the family and my rack of pork ribs also gets a splash of famous Daves wilbers wrath. It's some spicy chit that will make you sweat.

I love the spicy. Unfortunately most folks don't love it as much as I do. I have a bean recipe I like to cook when doing pulled pork and ribs for a good sized crowd. The problem is it has two different types of hot sausage. They get real hot after simmering and all that pepper marinates into the bean soup -- a few people could not eat them and it kind of bothered me (and they like hot food). I tweaked the recipe and spared some heat -- they ate plenty after that. Its hard for me to know how far to go sometimes.

At the Mexican restaurant I like "chiles torreados" -- essentially whole grilled jalapenos. Wonderful.
Keep them cards and letters coming!

 

[srb08]

My first smoke. Tastes damn good to me! I do realize that the rub was from the internet. More options are welcome. ( hint )

Outstanding!
Those look perfect. Did you do anything special, other than the rub?
Next year when you pick corn, You should try some cooler corn with a light smoke, it's awesome. I posted the process either here or AS, I don't remember which.

The rubs from "Rub Some Butt" are all very good. I use the Carolina style when I want a change of pace. "Blues Hog" is good as well.
I often add spices to store bought rubs, to suite my taste. Cayenne, Turmeric, Chili powder, Onion powder, Garlic, Paprika (hot or sweet), freeze dried coffee crystals, brown sugar, white pepper, black pepper, dry Mustard, Cumin.......are all good choices. Let your palette guide you.

Jason @USMC615 needs to chime in here. He's got some righteous rubs and is top notch on the grill or smoker. He pointed me to the "Rub Some Butt" line of rubs and specifically the Carolina style.

 

[Genius]

Beef brisket?

Boston Butts


I neglected to take pics of the finished product. The meat finished right as I had to head out the door to get to a Christmas program at church for the kids. I pulled the meat off and wrapped it in foil.

We got home and mom swung buy to pick them up and she pulled them apart.

 

[Genius]

Lets have some input on rubs while we are on the subject. Along with the butts yesterday I helped a friend who just had a leg amputation. He bought a Traeger pellet grill/smoker. We cooked 2 racks of baby backs on that thing and they came out fabulous. I actually used a store-bought rub I picked up called "Butt Rub". The last I bought was at a flea market and real cheap --this was purchased at Academy sports and not so cheap.

A lot of the rib guys like salt and pepper (50/50) mix using Kosher salt and black pepper. If the dry rub is right and the meat is cooked right I don't need any sauce. Occasionally I like a bit of Baby Rays (doctored up). Any ideas on BBQ sauces as well. I'm going to be trying to work up a new sauce as well. Let the posts roll!

I'm still looking for that perfect rub. I've been trying commercially made stuff lately.

My problem with most rubs is that they are to dang salty. I don't like salty rubs

Well I like sweet and also spicy. But now I have found my new favorite pepper, the cherry pepper it's great for a mix of sweet n spicy when fire roasted. I don't know how to make a bbq sauce but I use sweet baby ray original or sweet for the family and my rack of pork ribs also gets a splash of famous Daves wilbers wrath. It's some spicy chit that will make you sweat.

BBQ sauce is easy to make, and once you make your own you will be ruined from any sauce that you can buy.


Sunday I made two sauces. My normal one and I tried a different one with Jack Daniels.
So far the feedback I've gotten is that the new recipie is better yet, I'm sure I'll be making more of that stuff.

 

[stihl_head1982]

Boston Butts


I neglected to take pics of the finished product. The meat finished right as I had to head out the door to get to a Christmas program at church for the kids. I pulled the meat off and wrapped it in foil.

We got home and mom swung buy to pick them up and she pulled them apart.

I believed they were butts. I'd say they were good as well. I'm wrapping mine now after 6 hours with tin foil. (The old timers sometimes chide you for it -- but I've cooked in a number of ways. Shoveling coals all night, baby sitting a fire and maintaining heat. The smoke exposure you get in 5-6 hours is really all you are going to need -- the double wrap it in foil till you cook to temperature. I leave the fat cap up after I wrap it and allow the juice to permeate the meat!).

And I would love the recipe you use for the sauce without the alcohol -- been sober too long to look back.

 

[stihl_head1982]

Outstanding!
Those look perfect. Did you do anything special, other than the rub?
Next year when you pick corn, You should try some cooler corn with a light smoke, it's awesome. I posted the process either here or AS, I don't remember which.

The rubs from "Rub Some Butt" are all very good. I use the Carolina style when I want a change of pace. "Blues Hog" is good as well.
I often add spices to store bought rubs, to suite my taste. Cayenne, Turmeric, Chili powder, Onion powder, Garlic, Paprika (hot or sweet), freeze dried coffee crystals, brown sugar, white pepper, black pepper, dry Mustard, Cumin.......are all good choices. Let your palette guide you.

Jason @USMC615 needs to chime in here. He's got some righteous rubs and is top notch on the grill or smoker. He pointed me to the "Rub Some Butt" line of rubs and specifically the Carolina style.

Looking forward to rub recipe's as well. You guys ever look at Malcom Reed's channel on Youtube -- he has his own line of rubs as well and some pretty good recipes.
He is a competition cooker with a willingness to share some ideas.