War of All Forum Wars Starts Here----> BBQ
- Thread starter Ol' Fashioned Girl
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Propane. You can control the temperature.
And, OFG, I'm wanting some of them peach cobblers. If you're dealing with fresh peaches, do you grill them first?
And, OFG, I'm wanting some of them peach cobblers. If you're dealing with fresh peaches, do you grill them first?
Brisket is my favorite form of American-style barbacoa.
I use an old New Braunfels offset smoker and I prefer to use mesquite. Oak is also plentiful, but burns way too hot. Rub brisket, smoke for a few hours, then wrap in foil. Keep temperature steady around 200-225 F (not as easy as it sounds when using wood fuel) for up to 16 hours after that, or until you can't wait any longer--whichever comes first. Retain some of the drippings from the foil as the base for the sauce.
I don't have the rub/sauce recipes handy and can't find them. Must be with my parents.
I use an old New Braunfels offset smoker and I prefer to use mesquite. Oak is also plentiful, but burns way too hot. Rub brisket, smoke for a few hours, then wrap in foil. Keep temperature steady around 200-225 F (not as easy as it sounds when using wood fuel) for up to 16 hours after that, or until you can't wait any longer--whichever comes first. Retain some of the drippings from the foil as the base for the sauce.
I don't have the rub/sauce recipes handy and can't find them. Must be with my parents.
Preparation of brisket, after removal from smoker:
1) There should be a layer of fat on the top which I hope you didn't remove before cooking. Cut this off as one piece if possible and set aside--do not throw away.
2) Your cut won't be perfect. Hack off the remaining fatty/meaty bits and dump them into a saucepan. You can cut these up and mix with a little sauce for sandwiches.
3) Slice brisket to desired thickness.
4) Replace the fat layer on top of the brisket. You don't want the meat to dry out, and the presence of the fat helps with that.
Cake pans make decent brisket receptacles, depending on the size of the cut.
1) There should be a layer of fat on the top which I hope you didn't remove before cooking. Cut this off as one piece if possible and set aside--do not throw away.
2) Your cut won't be perfect. Hack off the remaining fatty/meaty bits and dump them into a saucepan. You can cut these up and mix with a little sauce for sandwiches.
3) Slice brisket to desired thickness.
4) Replace the fat layer on top of the brisket. You don't want the meat to dry out, and the presence of the fat helps with that.
Cake pans make decent brisket receptacles, depending on the size of the cut.
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the only BBQ i've had I didn't like was the vinegar based one in North Carolina. I'm good with the rest. I am glad Alabama has good BBQ, we had it at our wedding. Mmm....
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OMG Duh! My mom has a good recipe. My Grandma got it from Better Homes and Gardens years ago. I think I know it from memory, let me try.
It's best with Pork, but beef is good too.
BBQ Spare Ribs - mmmm
pork ribs
1/4 c molasses
1/4 c yellow mustard
1/4 c soy sauce
2 tblsp white vinegar
2 tblsp worcestshire sauce
line baking pan with foil. lay ribs in dish, it works best if they fit tight and are touching. Otherwise they get dry. pour the sauce over the ribs. It's lumpy the mustard doesn't mix well, it's ok, it mixes while baking. turn the ribs to coat, then marinate at least an hour. My mom does overnight. oh, in the fridge. covered.
Preheat oven to 350 degrees F.
Place uncovered in the oven for anhour and a half, turn every thirty minutes. Very yummy with with baked potatoes and green veggies like green beans or aspargus.
I like to put the sauce on my potato. After we're done I like to dip bread in the pan and soak up the decadent sauce. Oh so evil and yummy. My husband and I bonded over the pan back when we were just friends.
Our friends were in the living room and it was fun like we were getting away with something.
Anyway this is a favorite at our house and was when I was growing up. I always asked for it for my birthday. Once when I was single out in California a friend of mine who was older sorta adopted me and my friends and would have us over to her house with her family occasionally. She started asking for recipes for our special meals from home to help us feel less home sick. I gave her this recipe and she did it in the crock pot instead of the oven. It was very very good. It was different, the sauce didn't thicken it was liquidy, but the meat - oh the meat - fell off the bones. I've done it in the crock pot with beef roasts, too. OMG! Let me tell you it makes my husband happy, yes sir.
The orig recipe has tabasco sauce, but we omit that. Just you know, if you wanna try.
ETA: I read my mom's recipe today and she specifies bone in ribs pork 1/2 pound per person. nom nom nom...
It's best with Pork, but beef is good too.
BBQ Spare Ribs - mmmm
pork ribs
1/4 c molasses
1/4 c yellow mustard
1/4 c soy sauce
2 tblsp white vinegar
2 tblsp worcestshire sauce
line baking pan with foil. lay ribs in dish, it works best if they fit tight and are touching. Otherwise they get dry. pour the sauce over the ribs. It's lumpy the mustard doesn't mix well, it's ok, it mixes while baking. turn the ribs to coat, then marinate at least an hour. My mom does overnight. oh, in the fridge. covered.
Preheat oven to 350 degrees F.
Place uncovered in the oven for anhour and a half, turn every thirty minutes. Very yummy with with baked potatoes and green veggies like green beans or aspargus.
I like to put the sauce on my potato. After we're done I like to dip bread in the pan and soak up the decadent sauce. Oh so evil and yummy. My husband and I bonded over the pan back when we were just friends.
Our friends were in the living room and it was fun like we were getting away with something. Anyway this is a favorite at our house and was when I was growing up. I always asked for it for my birthday. Once when I was single out in California a friend of mine who was older sorta adopted me and my friends and would have us over to her house with her family occasionally. She started asking for recipes for our special meals from home to help us feel less home sick. I gave her this recipe and she did it in the crock pot instead of the oven. It was very very good. It was different, the sauce didn't thicken it was liquidy, but the meat - oh the meat - fell off the bones. I've done it in the crock pot with beef roasts, too. OMG! Let me tell you it makes my husband happy, yes sir.
The orig recipe has tabasco sauce, but we omit that. Just you know, if you wanna try.
ETA: I read my mom's recipe today and she specifies bone in ribs pork 1/2 pound per person. nom nom nom...
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Are we Aussies invited to play? We are the BBQ Kings. We love lamb on the BBQ and here is a clip to prove it.
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-ad-2005
And another.
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-2006
Or this one.
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-2007
JJ
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-ad-2005
And another.
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-2006
Or this one.
http://www.benjaminchristie.com/blog/sam-kekovich-australia-day-lamb-2007
JJ
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Famous Dave's has fifteen-some restaurants here in the MD/No.VA area.We don't BBQ in Ireland. Bit too much weather, you know?
That said, I prefer sauced meats over rubbed. I have always disliked bottled BBQ sauce, but I recently discovered a new one. "Famous Dave's BBQ Sauce" is really very nice and it doesn't have that bottled sauce flavor with the nasty aftertaste, nor is it overly sweet.
I liked it so much, I went back to the market and bought five more bottles. (They were on sale.)
My favorite sauce is their Texas Pit; not too sweet and with a peppery bite. Terrific with brisket.
Grocery store sauces all taste alike to me; tomato paste and corn syrup seem to be the main ingredients. Yuck.
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We've done some rotisserie stuff on the propane - you're right; the temp is easier to control... but... I dunno. I like the Alton Brown ceramic get-up for the smokin'. Low, even heat, insulated inside the clay... it's really good.
I hope you check with them... I didn't used to like brisket until my boss made some and it actually came out tender. Everyone else had handed me a plate of shoe leather and looked like I ought to swoon.
I've never seen or heard of this before... sounds perfect. I hate dry brisket almost as much as I hate tough brisket.
Mmmmmm! Indeed! I'm trying these next weekend.
It took me fifty years to work up the stones to try lamb. I was raised by folks who thought that wasn't real meat. Boy, were they wrong.
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Oh, forgot to answer Haggis' question re: grilling the peaches.
I haven't tried that! And we've got some of the best peaches this side of Georgia comin' up soon: Stratford peaches are sold from the back of a truck parked on a corner within a few blocks of my house. I've stoned and washed them, sliced 'em, and poached 'em with sugar. Do the grilled peaches give the cobbler a smoky flavor?
I haven't tried that! And we've got some of the best peaches this side of Georgia comin' up soon: Stratford peaches are sold from the back of a truck parked on a corner within a few blocks of my house. I've stoned and washed them, sliced 'em, and poached 'em with sugar. Do the grilled peaches give the cobbler a smoky flavor?
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I've also got a stove-top smoker by Cameron that makes some mean smoked chicken, bologna, and pork tenderloin - anything that can be cut to fit inside the flat, wide container. It uses ground up wood chips... I've got hickory, pecan, cherry, and bourbon flavored oak.
I was afraid it would set the smoke alarms off, but it actually doesn't! It's an amazing piece of kitchen equipment - just tiny whisps of smoke escape. I highly recommend it for those long, rainy seasons or ice-encrusted winters when you'd really like some smoked meat and can't do it outside.
I was afraid it would set the smoke alarms off, but it actually doesn't! It's an amazing piece of kitchen equipment - just tiny whisps of smoke escape. I highly recommend it for those long, rainy seasons or ice-encrusted winters when you'd really like some smoked meat and can't do it outside.
OFG, thanks for the tip on the Cameron smoker. I had wondered whether it would set off my smoke alarms. I'm glad to hear that it doesn't!
Just a second for Miller and replacing the fat. It does keep it from drying out. Dried out brisket is teh yucky.
When I was young and poor and could not afford a real barbeque, I built one for myself with an old metal wheelbarrow and a cast-off oven grate.
I put sand in the bottom to about halfway, then layered the charcoal on top and put the oven grate over all. The sides of the wheelbarrow supported the grate above the charcoal.
Voila!
And when it was time to clean up, it was easy to roll the wheelbarrow elsewhere to dump the used charcoal.
My neighbors were amused.
You could do the same with a metal washtub.
I put sand in the bottom to about halfway, then layered the charcoal on top and put the oven grate over all. The sides of the wheelbarrow supported the grate above the charcoal.
Voila!
And when it was time to clean up, it was easy to roll the wheelbarrow elsewhere to dump the used charcoal.
My neighbors were amused.
You could do the same with a metal washtub.
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A little. Yes. I've done this to peaches when making peach ice cream and it's awesome. Never tried it with cobbler, though. I'm thinking it might work fine.
Momma Haggis' all purpose rub and blackening spice.
4 tablespoons mild paprika
4 teaspoons sea salt
2 teaspoons garlic powder
4 teaspoons onion powder
½ teaspoon ground hot pepper
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground star anise
2 teaspoons ground cinnamon
makes about ½ cup. Combine in food processor pulsing to mix well. Store in a clean air tight glass jar. Keeps for about 3 months as long as it is moisture-free and cool.
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We just peeked at the pork butt - it's beautiful. Temp's up to 150F... about another four hours and YUM.
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It was excellent. Flavor was outtasight. Needed a couple more hours to be 'pull apart' tender, but was very tender to chunk up for some chopped pork. We cut the end off and did just that - couldn't wait any longer! The rest of it - about 7/8th of the whole butt - is in the oven now, sealed in a cookin' bag. Tyler Florence's cole slaw dressing was great... but, I gotta tell ya, I should've gone with my gut instinct and passed up the Bush's Grillin' Beans. They were just 'okay'.
These are the ones I should've made - my brother's recipe:
Gary's Baked Beans
Cut 3 or 4 slices thick, hickory smoked bacon into half-inch pieces. Fry 'til looking good... we want the grease. When crisp, add half of one chopped onion, three cloves minced garlic and some diced green and/or red peppers. Brown all of this and add one tablespoon of dark brown sugar and one tablespoon of wet yellow mustard. Add one can of diced tomatoes or an equivalent amount fresh, chopped tomato. Blend it all in and then add one teaspoon liquid smoke, or to taste.
Let simmer to cook down a little. Then add three cans of Van Camp Pork and Beans. Do not drain. Gently blend. (Pick out that icky fat thingy!)
Heat them up then check for seasoning - adjusting to suit your and/or your family's tastes. Cook down more if desired. Let them cool and put in fridge to use as desired - the flavors meld and develop as they age.
Remember: Do NOT drain the bacon grease! That's why they taste so good!
These are the ones I should've made - my brother's recipe:
Gary's Baked Beans
Cut 3 or 4 slices thick, hickory smoked bacon into half-inch pieces. Fry 'til looking good... we want the grease. When crisp, add half of one chopped onion, three cloves minced garlic and some diced green and/or red peppers. Brown all of this and add one tablespoon of dark brown sugar and one tablespoon of wet yellow mustard. Add one can of diced tomatoes or an equivalent amount fresh, chopped tomato. Blend it all in and then add one teaspoon liquid smoke, or to taste.
Let simmer to cook down a little. Then add three cans of Van Camp Pork and Beans. Do not drain. Gently blend. (Pick out that icky fat thingy!)
Heat them up then check for seasoning - adjusting to suit your and/or your family's tastes. Cook down more if desired. Let them cool and put in fridge to use as desired - the flavors meld and develop as they age.
Remember: Do NOT drain the bacon grease! That's why they taste so good!
I just gotta go on record and say that our rib house chain totally kicks Famous Dave's ass.
Charcoal is mandatory in BBQ.
While the temperature is a bit harder to control, the flavor is much better. However, if I'm just going to toss burgers or brats on the grill, then I'm going propane.
While the temperature is a bit harder to control, the flavor is much better. However, if I'm just going to toss burgers or brats on the grill, then I'm going propane.
Oh, go ahead...no one will tell on you.I actually run a BBQ RibHouse (no, I'm not kidding) so it'd be unfair of me to participate in this thread. I don't want to give away any of our secrets.
We don't have a lot of choices since the local Red, Hot & Blue moved away.
I don't think I've ever had bad BBQ, though.
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I actually run a BBQ RibHouse (no, I'm not kidding) so it'd be unfair of me to participate in this thread. I don't want to give away any of our secrets.
Awwww, come on.... please? Just one li'l ol' tiny secret? That won't hurt! And if we don't know which BBQ RibHouse you run, we won't even know whose secret it is!
I have. I was served a plate of boiled pork ribs once with bottled smoke flavoring and cold sauce. ::shudder::
This is where I work.
The secrets (if you're smoking), are the wood (hickory is the best, apple wood is great, too. Oak, even red oak, gives it too ashy a flavor), the temp (around 240 ish), the time (depends on the size/type of the meat), and the seasoning (secrets, secrets). The cut of meat you're using don't hurt, neither.
But, that's all I'll say for now.
The secrets (if you're smoking), are the wood (hickory is the best, apple wood is great, too. Oak, even red oak, gives it too ashy a flavor), the temp (around 240 ish), the time (depends on the size/type of the meat), and the seasoning (secrets, secrets). The cut of meat you're using don't hurt, neither.
But, that's all I'll say for now.
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