** BBQ Cooking Discussion **

[skippdogg]

Im guessing after I trim down to a St.Louis cut I can wrap the bits and cook them right along with the rest?

[myersk27]

Originally Posted by skippdogg

Im guessing after I trim down to a St.Louis cut I can wrap the bits and cook them right along with the rest?

Hell yeah. Those make some good snacks!

[ExistenceNow]

Made some awesome burgers tonight.

1lb of 80/20 ground beef made into three burgers.

Mixed in:

3 serrano peppers, diced and NOT de-seeded (so dumb to de-seed a hot pepper; just fucking use a bell pepper if you don't want heat).
Worchestershire
Yellow Mustard
Uncle Chris's Gourmet Steak Seasoning


Topped with jalepeno bacon and jalepeno jack cheese on a toasted whole wheat bun.

[myersk27]

Originally Posted by ExistenceNow

Made some awesome burgers tonight.

1lb of 80/20 ground beef made into three burgers.

Mixed in:

3 serrano peppers, diced and NOT de-seeded (so dumb to de-seed a hot pepper; just fucking use a bell pepper if you don't want heat).
Worchestershire
Yellow Mustard
Uncle Chris's Gourmet Steak Seasoning


Topped with jalepeno bacon and jalepeno jack cheese on a toasted whole wheat bun.

This is a BBQ thread....not a grilling thread.

Just messin. Those burgers sound dynamite. Totally agree about never deseeding peppers. Except the occasional habanero.

[skippdogg]

Originally Posted by ExistenceNow

Made some awesome burgers tonight.

1lb of 80/20 ground beef made into three burgers.

Mixed in:

3 serrano peppers, diced and NOT de-seeded (so dumb to de-seed a hot pepper; just fucking use a bell pepper if you don't want heat).
Worchestershire
Yellow Mustard
Uncle Chris's Gourmet Steak Seasoning


Topped with jalepeno bacon and jalepeno jack cheese on a toasted whole wheat bun.

Sssspiccyyy!! Big fan of worchestershire in ground beef.

[beefandbean22]

was looking around amazingribs.com earlier. That site almost makes my head hurt, so much info. All I know is that when I have some more income, a smoker will be a great investment. In the meantime, I will stick with my slow cooker tomorrow for some pulled pork.

[ExistenceNow]

Originally Posted by beefandbean22

was looking around amazingribs.com earlier. That site almost makes my head hurt, so much info. All I know is that when I have some more income, a smoker will be a great investment. In the meantime, I will stick with my slow cooker tomorrow for some pulled pork.

You don't need an expensive smoker. I make a pretty mean brisket on the smoker I got from my dad. It's probably 30 years old, and cooked every Thanksgiving turkey I ate from age 0-28.

All it is, is an electric heating element on the bottom bowl piece, a metal cylinder, grill and a lid. I use an old camping plate to hold the wood chips and a metal bowl I took from work to hold the water.

You can get one this style from Academy for like $60-$100.

[beefandbean22]

Originally Posted by ExistenceNow

You don't need an expensive smoker. I make a pretty mean brisket on the smoker I got from my dad. It's probably 30 years old, and cooked every Thanksgiving turkey I ate from age 0-28.

All it is, is an electric heating element on the bottom bowl piece, a metal cylinder, grill and a lid. I use an old camping plate to hold the wood chips and a metal bowl I took from work to hold the water.

You can get one this style from Academy for like $60-$100.

I guess I should have also stated that I need more space before I get a smoker as well. My apartment doesn't really allow me the space.

[Dave G]

Originally Posted by beefandbean22

I guess I should have also stated that I need more space before I get a smoker as well. My apartment doesn't really allow me the space.

When you do get around to looking at smokers check out the Weber Smokey Mountain. I have the 22" unit and they also make an 18" unit that is more compact but will still cook a ton of food. Being a Weber they are more money than other water smokers but the build is top notch. They also have a great forum with recipes and other information VIRTUALWEBERBULLET

If you want to start off with something more inexpensive, I used a Brinkman
Water Smoker with fantastic results starting out. It's just a little more labor intensive getting it right, where the WSM is more set it and forget it

[beefandbean22]

Originally Posted by Dave G

When you do get around to looking at smokers check out the Weber Smokey Mountain. I have the 22" unit and they also make an 18" unit that is more compact but will still cook a ton of food. Being a Weber they are more money than other water smokers but the build is top notch. They also have a great forum with recipes and other information VIRTUALWEBERBULLET

If you want to start off with something more inexpensive, I used a Brinkman
Water Smoker with fantastic results starting out. It's just a little more labor intensive getting it right, where the WSM is more set it and forget it

Sounds good. I've seen lots of people talk about that Weber Smokey Mountain, seems like a good investment.

As for now, just put the pork shoulder in the slow cooker. Now the 8 hour wait....

[recentlyJTR41]

Just destroyed some Boston butt. Love some good BBQ.

[kerplunk!]

Gonna have some BBQ w/ friends tonight. Should be tasty!

[myersk27]

Originally Posted by beefandbean22

Sounds good. I've seen lots of people talk about that Weber Smokey Mountain, seems like a good investment.

As for now, just put the pork shoulder in the slow cooker. Now the 8 hour wait....

I am a proud WSM 22 owner. I love it.

[skippdogg]

First rack came out ok. Left the scond rack in the ove. About 40 min longer and they came out awesome!! I cant imaging how good smoking them would be!

[haybale97]

Originally Posted by ExistenceNow

Made some awesome burgers tonight.

1lb of 80/20 ground beef made into three burgers.

Mixed in:

3 serrano peppers, diced and NOT de-seeded (so dumb to de-seed a hot pepper; just fucking use a bell pepper if you don't want heat).
Worchestershire
Yellow Mustard
Uncle Chris's Gourmet Steak Seasoning


Topped with jalepeno bacon and jalepeno jack cheese on a toasted whole wheat bun.

Fuck you that sounds delicious

[myersk27]

brisket and 2 pork shoulders went into the smoker about an hour ago....gonna baste with a mix of apple juice and whiskey....gonna be a long awesome night

[Dannyyankou]

Went to a barbecue today. I had burgers that had bacon and cheese mixed into the patty. It was very delicious.

[drop2d]

Originally Posted by myersk27

brisket and 2 pork shoulders went into the smoker about an hour ago....gonna baste with a mix of apple juice and whiskey....gonna be a long awesome night

So, you're basting the meat with apple juice and yourself with whiskey right?

[myersk27]

Originally Posted by drop2d

So, you're basting the meat with apple juice and yourself with whiskey right?

It's the only way

[swordo84]

Originally Posted by ExistenceNow

Made some awesome burgers tonight.

1lb of 80/20 ground beef made into three burgers.

Mixed in:

3 serrano peppers, diced and NOT de-seeded (so dumb to de-seed a hot pepper; just fucking use a bell pepper if you don't want heat).
Worchestershire
Yellow Mustard
Uncle Chris's Gourmet Steak Seasoning


Topped with jalepeno bacon and jalepeno jack cheese on a toasted whole wheat bun.

Why would you eat the seeds? Capsaicin is highest in concentration within the white membranes inside the pepper and the flesh contains less. The seeds of the pepper don't contain any capsaicin at all.

[drop2d]

Thought I'd post this here:

http://www.operationbbqrelief.org/

These guys started up a couple years ago when the tornado hit Joplin. They are currently in Moore, OK helping out with relief efforts there. I volunteered with them in the fall after Sandy hit NY. Those of you who BBQ (or even if you don't!) this is an awesome way to support those in need - either by volunteering directly or helping with funds.

[ExistenceNow]

Originally Posted by swordo84

Why would you eat the seeds? Capsaicin is highest in concentration within the white membranes inside the pepper and the flesh contains less. The seeds of the pepper don't contain any capsaicin at all.

Not gutted, then. Whatever.

[drop2d]

Cooking for a graduation party this weekend... 28 racks of ribs, 6 pork butts:

https://sphotos-a.xx.fbcdn.net/hphot...34703472_n.jpg

The 360 wings did not fit... those are in another fridge.

[skippdogg]

Originally Posted by drop2d

Cooking for a graduation party this weekend... 28 racks of ribs, 6 pork butts:

https://sphotos-a.xx.fbcdn.net/hphot...34703472_n.jpg

The 360 wings did not fit... those are in another fridge.

Big time!!! Id enjoy a cook like that! Thanks for the link to that organization too. Great stuff right there!

[drop2d]

Originally Posted by skippdogg

Big time!!! Id enjoy a cook like that! Thanks for the link to that organization too. Great stuff right there!

Absolutely... it's a great organizations. I'm always somewhat skeptical of charities b/c a lot of them don't seem to use all of their funds for the cause. For this particular one (at least for now) 100% of the funds go directly to the current operation... and they also very much appreciate HANDS ON help.

[ExistenceNow]

Did a little 5lb brisket today, and threw on a rack of ribs just for shits and giggles.

Ribs didn't come out too great (did the 3-2-1 method, but they came out way over cooked. I think they were done after the 3), but the brisket rocked the house.

[swordo84]

My fiancé had a bridal shower and (I) was given a smoker box and some hickory chips to be used with our propane grill. Can't wait to try it out.

[ExistenceNow]

Not a huge fan of hickory. I smoke with mesquite; wild if I can get it from the woods across the street from my house, or store bought if I can't.

Pecan is pretty dope too. I'll use that on occasion.

[swordo84]

Originally Posted by ExistenceNow

Not a huge fan of hickory. I smoke with mesquite; wild if I can get it from the woods across the street from my house, or store bought if I can't.

Pecan is pretty dope too. I'll use that on occasion.

It wouldn't be my first choice easier, but if it's free it's for me! Haha. I like the sounds of using Pecan wood.

[DavefaninNZ]

For those who smoke regularly, what kind of smoker do you use? I'm looking at buying one, and leaning towards the Weber mentioned above. Any others out there worth looking at? Also, what are the pros/cons between water vs electric vs charcoal smokers?