Whats on the Grill or Smoker?

[Genius]

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.

Both have alcohol in em. My original goto had rum in it, but honestly I don't think it's enough to add anything. (2 tbsp in a batch that yields 5 cups sauce)

The one with Jack has a cup of JD in a batch that yields 4 cups.

For both sauces I doubt there is any alcohol in them, it's all cooked out. They simmer for a good hour or more depending on how thick you like them.

I'll get the recipie tonight for them when I get home. I don't think I have them on file on my phone.

 

[bikemike]

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



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.

I'm not big on salts either doing long soaked brines I use less salt than most recommended. Kosher salt not the pink semi toxic stuff. I never have a set flavor for rub or brine set in stone. I just wing it and I like the sweet and love the spicey. Family not big on spicy so I try to compensate with some brown Sugar,honey, real syrup and fruits. I love herbs too. But salt is a distinctive overkill on lots of foods n meat I've tasted

 

[bikemike]

Yeah I used rum on the bellies next time it will be a 50/50 split of rum and whiskey. Whiskey is so much more pronounced after it has been smoked or baked off

Both have alcohol in em. My original goto had rum in it, but honestly I don't think it's enough to add anything. (2 tbsp in a batch that yields 5 cups sauce)

The one with Jack has a cup of JD in a batch that yields 4 cups.

For both sauces I doubt there is any alcohol in them, it's all cooked out. They simmer for a good hour or more depending on how thick you like them.

I'll get the recipie tonight for them when I get home. I don't think I have them on file on my phone.

 

[Genius]

6 tbsp dark brown sugar (we never have dark in the house so I've always used regular brown sugar)
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup warcestershire sauce
2 tbsp dark rum (I use Morgan because that's what I always have in the house)
2 tbsp mustard. (I prefer a deli style mustard)
1 tbsp liquid smoke
1 tbsp chili powder
2 tsp black pepper
2 tsp garlic powder
1 tsp all spice
1/4 tsp ground cloves
4 cups ketchup

Makes 5 cups

Add everything together and cook it down. Make sure you stir often so you don't scorch anything. Simmer it all down till it's to a thickness that you prefer. I normally simmer for 60-90 mins. Again stir often..... (I learned the hard way and had a pissed iff wife when she tried to clean the pot....)

I normally quadruple the batch.

 

[bikemike]

6 tbsp dark brown sugar (we never have dark in the house so I've always used regular brown sugar)
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup warcestershire sauce
2 tbsp dark rum (I use Morgan because that's what I always have in the house)
2 tbsp mustard. (I prefer a deli style mustard)
1 tbsp liquid smoke
1 tbsp chili powder
2 tsp black pepper
2 tsp garlic powder
1 tsp all spice
1/4 tsp ground cloves
4 cups ketchup

Makes 5 cups

Add everything together and cook it down. Make sure you stir often so you don't scorch anything. Simmer it all down till it's to a thickness that you prefer. I normally simmer for 60-90 mins. Again stir often..... (I learned the hard way and had a pissed iff wife when she tried to clean the pot....)

I normally quadruple the batch.

Sounds good. I just don't like molasses in anything

 

[bikemike]

6 tbsp dark brown sugar (we never have dark in the house so I've always used regular brown sugar)
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup warcestershire sauce
2 tbsp dark rum (I use Morgan because that's what I always have in the house)
2 tbsp mustard. (I prefer a deli style mustard)
1 tbsp liquid smoke
1 tbsp chili powder
2 tsp black pepper
2 tsp garlic powder
1 tsp all spice
1/4 tsp ground cloves
4 cups ketchup

Makes 5 cups

Add everything together and cook it down. Make sure you stir often so you don't scorch anything. Simmer it all down till it's to a thickness that you prefer. I normally simmer for 60-90 mins. Again stir often..... (I learned the hard way and had a pissed iff wife when she tried to clean the pot....)

I normally quadruple the batch.

Where is uncle willy's basement

 

[Genius]

Where is uncle willy's basement

LOL


@Adirondackstihl

 

[amberg]

I'm all ears.

Me too.

 

[amberg]

Sounds good. I just don't like molasses in anything

I love molasses with hot buttered corn bread. Yummy! Almost raised on it. Had it about 3 times a week I think.

 

[huskihl]

Picked up some ribs to smoke for @cus_deluxe's gtg Saturday. Billy Bones BBQ rub. Not sure which BBQ sauce yet. I like off-breed stuff. Sweet baby rays is getting boring. Famous Dave's is still a favorite, as well as cattlemans and kc masterpiece.
I bet they don't suck

 

[amberg]

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.

Not really, just added a little brown sugar to the recipe and refrigerated over night. USMC615 does indeed have a lot of rubs and spices, check out post 477 I think. ( Wow ) Was going to do more chicken today but it is much to cold here today, in the teens with high winds. Don't think the smoker can hold temps. when this cold. It is not insulated.

 

[Genius]

The is the "Whiskey Sauce"

1 cup Jack Daniel's (Or any other kind of whiskey or bourbon)
1 cup Ketchup
1 cup Cider vinegar
1 cup Brown Sugar
1/2 cup onion, very finely minced. (I ran a few onions through the food processor)
2 tbsp Worcestershire Sauce
1 1/2 tbsp hot sauce. (I use Freedom Hot Sauce) The guy who makes it is top notch guy. @USMC615 he's a Marine brother of yours.
1/2 tsp fresh ground black pepper
1/4 tsp liquid smoke


Combine everything together and simmer until its the thickness that you like your sauce to be.

Do make sure the onion gets really finely chopped though.

 

[USMC615]

Sorry fellas for not being here for a little while, just trying to keep up with my 25 yr old hardcharging Navy son while here on leave. Jeez...I peter out about halfway through the days then the 'evening shift' kicks in. It's a MF'r on my 49 yr old frame but wouldn't have it no other way...just try to keep up fellas as best I can.

I'll get back in the rhythm here shortly...

 

[USMC615]

The is the "Whiskey Sauce"

1 cup Jack Daniel's (Or any other kind of whiskey or bourbon)
1 cup Ketchup
1 cup Cider vinegar
1 cup Brown Sugar
1/2 cup onion, very finely minced. (I ran a few onions through the food processor)
2 tbsp Worcestershire Sauce
1 1/2 tbsp hot sauce. (I use Freedom Hot Sauce) The guy who makes it is top notch guy. @USMC615 he's a Marine brother of yours.
1/2 tsp fresh ground black pepper
1/4 tsp liquid smoke


Combine everything together and simmer until its the thickness that you like your sauce to be.

Do make sure the onion gets really finely chopped though.

Appreciate sharing the recipe...sounds damn good.

 

[huskihl]

I was right. They don't suck

 

[USMC615]

I was right. They don't suck
View attachment 44699 View attachment 44700

Looks fine brother!!

 

[stihl_head1982]

I was right. They don't suck
View attachment 44699 View attachment 44700

BEEF RIBS!

 

[huskihl]

BEEF RIBS!

Never been a fan, but man! These are really good!

 

[amberg]

Never been a fan, but man! These are really good!

Killed hogs and cows all my life, and never did like beef ribs either. not sure why. esp. short ribs.
edit, But they look damn good!!

 

[huskihl]

Killed hogs and cows all my life, and never did like beef ribs either. not sure why. esp. short ribs.
edit, But they look damn good!!

Not gonna lie
I've walked right by them in the store before. If they didn't have pork, I'd leave without
But these looked different