BBQ/Smoking/Grilling - Page 3 - Antsmarching.org Forums - Dave Matthews Band Discussion
Old 05-23-2009, 11:29 AM   #61
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Re: BBQ/Smoking/Grilling

Quote:
Originally Posted by Carbon Copy View Post
you don't put jalapeno peppers in your burgers with the onion and worchester? a sin i'd say
I'll try that out next time I make em... I've never thought about doing it, but I'm sure that would add a great kick to them.
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  • Old 05-23-2009, 04:27 PM   #62
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by burnedpig View Post
    Add mayo then grill

    Mayo is 90% oil
    Ah, gotcha. I will try that sometime.
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    Old 06-04-2009, 07:04 PM   #63
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    Re: BBQ/Smoking/Grilling

    This thread needs some attention. I just happen to have some chicken breasts getting smoked on the grill. How 'bout that
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    Old 06-04-2009, 07:09 PM   #64
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    Re: BBQ/Smoking/Grilling

    You know what's really awesome when you're grilling a burger?
    Click the "Show Spoiler" Button to reveal hidden text.
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    Old 06-04-2009, 07:25 PM   #65
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by rconverse View Post
    You know what's really awesome when you're grilling a burger?
    Click the "Show Spoiler" Button to reveal hidden text.
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    Old 06-04-2009, 07:29 PM   #66
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by Ballplaya4237 View Post
    Meh, I like the taste of meat. I want to taste it. I don't need bread, onions, peppers, etc mixed in. It's not a loaf. It's a burger. Add condements as disired, but leave the meat to meat.
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    Old 06-04-2009, 10:05 PM   #67
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by rconverse View Post
    Meh, I like the taste of meat. I want to taste it. I don't need bread, onions, peppers, etc mixed in. It's not a loaf. It's a burger. Add condements as disired, but leave the meat to meat.
    Happens to be my exact philosophy. Salt and pepper on the outside, though. Otherwise, let the taste of the meat shine. A hamburger is not meat loaf, don't treat it like it is.
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    Old 09-20-2010, 12:35 PM   #68
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    Re: BBQ/Smoking/Grilling

    Made up a batch of Atomic Buffalo Turds this past weekend for a party I went to. I halved and removed the seeds of a Jalapeno, added a mixture of cream and cheddar cheese, topped half of them with a miniature Andouille sausage and the other half with a shrimp and wrapped them in bacon.
    It was amazing how fast they disappeared

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    Old 09-20-2010, 12:40 PM   #69
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    Re: BBQ/Smoking/Grilling

    Anyone have any good grilled chicken recipes they'd be willing to share? I'm kind of running out of ideas.
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    Old 09-20-2010, 12:49 PM   #70
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by dre2142 View Post
    every season is grilling season for me

    Last winter me and some friends were on the deck grilling in 4 feet of snow.
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    Old 09-21-2010, 02:53 AM   #71
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by Prez View Post
    Anyone have any good grilled chicken recipes they'd be willing to share? I'm kind of running out of ideas.

    This is one of my favorites from "Weber's Big Book Of Grilling"

    YAKITORI CHICKEN
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    Old 09-21-2010, 03:38 AM   #72
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    Re: BBQ/Smoking/Grilling

    Just grilled up some good Flank last week; made a sauce out of italian and ranch dressing, some garlic salt, dried crushed red pepper and let the meat soak all weekend, then slow grilled her on the top rack of my charcoal grill for about 35 minutes. very delicious with pan-fried corn and baked potato!
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    Old 09-21-2010, 05:38 AM   #73
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    Re: BBQ/Smoking/Grilling

    For a good time try this: Make a burger using pancakes instead of buns and toss in a little scrambled eggs and bacon and you have yourself a riot in your mouth.
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    Old 06-25-2011, 12:17 PM   #74
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    Re: BBQ/Smoking/Grilling

    Bought a brisket yesterday and put the dry rub on it and put in the fridge overnight. Threw it on the grill a little bit before lunch and now I'm in the backyard with a bucket of beers, my iPad, and a pile of mesquite wood to keep the smoker box going.
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    Old 06-25-2011, 12:46 PM   #75
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    Re: BBQ/Smoking/Grilling

    Sounds fantastic. I really wanted to smoke a brisket this weekend, but time just kinda got away from me.
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    Old 06-25-2011, 12:49 PM   #76
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by chiznaz View Post
    Bought a brisket yesterday and put the dry rub on it and put in the fridge overnight. Threw it on the grill a little bit before lunch and now I'm in the backyard with a bucket of beers, my iPad, and a pile of mesquite wood to keep the smoker box going.
    Fatty...
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    Old 06-25-2011, 12:52 PM   #77
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by Rodey View Post
    Fatty...
    I'm in south Texas. The proper term is "el gordo"
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    Old 06-25-2011, 12:56 PM   #78
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by ExistenceNow View Post
    Sounds fantastic. I really wanted to smoke a brisket this weekend, but time just kinda got away from me.
    Well you got plenty if weekends in front of you. July 4th is like the halftime of summer BBQ.
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    Old 06-25-2011, 01:02 PM   #79
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    Re: BBQ/Smoking/Grilling

    For real though, gonna love some 4th of July BBQ.
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    Old 06-26-2011, 11:23 PM   #80
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    Re: BBQ/Smoking/Grilling

    What's better than BBQ chicken, burgers, watermelon, baked beans, Sweet Home Alabama and fireworks with Star and Stripes.
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    Old 06-27-2011, 07:29 AM   #81
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    Re: BBQ/Smoking/Grilling

    To hell with the BBQ Bible, the best site I've ever found for all good things bbq is Meathead's Amazing Ribs - http://www.youtube.com/watch?v=pXflI...eature=related

    Nothing has improved my barbecue more than the tips and recipes I've learned from this site, including how to properly use my gas grill as an incredible smoker.

    I use mostly mesquite for an hour then move to applewood. Apple wood is never going to overflavour your meat but will allow that gorgeous smoke ring to go deeper. Mesquite can be overdone real quick.

    This is my favourite rub to use for chicken, pork or ribs:

    http://www.amazingribs.com/recipes/r...phis_dust.html

    Quote:
    Memphis Dust Recipe

    Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
    Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

    Ingredients
    3/4 cup firmly packed dark brown sugar
    3/4 cup white sugar
    1/2 cup paprika
    1/4 cup kosher salt
    1/4 cup garlic powder
    2 tablespoons ground black pepper
    2 tablespoons ground ginger powder
    2 tablespoons onion powder
    2 teaspoons rosemary powder

    About the sugar and salt. I encourage readers to experiment with recipes, and "no rules in the bedroom or dining room" is my motto, but I have gotten some emails that require a comment. One said he loved this recipe but left out the salt. Another left out the white sugar. I appreciate the need to reduce sugar and salt in our diets, but they are in the recipe for more than flavor enhancement, they help form the crust (a.k.a. called "the bark" by the pros), an important part of the texture of the surface of ribs and slow smoke roasted pork. The salt pulls some moisture to the surface to form a "pellicle" and the sugar mixes with the moisture, caramelizes, and also contributes to the crust. There's only about 2 tablespoons of rub to a large slab. Of that about 1 tablespoon is sugar, and 1/2 teaspoon of salt. If you eat half a slab, you're not eating much sugar and salt. I recommend you leave them in. And for those of you who object to white sugar for non-dietary reasons, and use brown sugar instead, you need to know brown sugar is just white sugar with molasses added. It is not unrefined sugar. I use brown sugar for the flavor and white sugar because it improves the bark. You can substitute table salt, but beware that if you do, you should use about 2/3 as much. Read my article on salt.

    About the rosemary. One reader hates rosemary and leaves it out. Trust me, it hides in the background and you will never know it is there. Substitute thyme or oregano if you must, but I think rosemary is the best choice. If you can find ground rosemary, good for you. It's hard to find. So just grind the rosemary leaves in a mortar and pestle or in a coffee grinder. It will take 2 to 3 tablespoons of leaves to make 2 teaspoons of powder.

    About the paprika. If you read my discussion of paprika by clicking the link you'll learn about the different kinds of paprika. In short, garden variety grocery store paprika has little flavor and is used mostly for color. But fresh Hungarian or Spanish paprika have mild but distinctive flavors. If you can find them, they improve this recipe. If you wish, you can use smoked paprika, especially good if you are cooking indoors, or even mix in some stronger stuff like ancho (slightly spicy), chipotle powder, cayenne, or chili powder. Chipotle can be quite hot, so be thoughtful of who will be eating your food. I usually go easy on the heat in deference to the kids and wimps (like me) and add it to the sauce or put chipotle powder on the table for the chile heads.

    About the ginger. I think it is a very important ingredient. If you don't have any, get some.

    Do this
    1) Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

    2) For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut ribs. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side (remember to Skin 'n' Trim the back side). To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder.

    3) Massage the rub into the meat at least an hour before cooking. Better still, rub them up, wrap them in plastic wrap, and refrigerate them overnight before cooking.
    The Tennessee Bourbon bbq sauce is also a must try.
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    Last edited by dobyblue; 06-27-2011 at 07:32 AM.
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    Old 06-27-2011, 07:31 AM   #82
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    Re: BBQ/Smoking/Grilling

    And from the Zen of Wood:

    http://www.amazingribs.com/tips_and_...n_of_wood.html

    Quote:
    No need to soak. Here's a myth busted: It is conventional wisdom that you should soak wood before using it to slow its burning. I strongly disagree. In separate batches, I took wood chips and wood chunks labeled "apple", and soaked them 12 hours in room temp water. I weighed them on a fairly precise digital postage scale before soaking. After soaking I patted the exterior lightly with paper towels and weighed them to see just how much was actually absorbed. Chunks gained about 3% by weight and chips about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be why they make boats out of wood! Wood doesn't absorb much water!

    If you toss wet wood on hot coals, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking, and the wet wood will have the deleterious effect of cooling off the coals when the goal is to hold the coals at a steady temp. For charcoal grills, put the wood right on the coals. No need for foil packets or metal containers. For gas grills, scroll down for more info.
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    Old 06-29-2011, 11:26 AM   #83
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by dobyblue View Post
    I tried soaking of chips and then putting them in the foil, but i'd rather just put the chips into the charcoal.
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    Old 03-28-2012, 10:33 AM   #84
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    Re: BBQ/Smoking/Grilling

    I built myself a smoker out of a 55 gal metal drum. The charcoal basket will smoke unstoked, as long as it's regulated, for 18+ hours. Everything I've put on it has been phenomenal. Pork butts for pulled pork and beans in a dutch oven with the lid off underneath the meat. Mmm. I can also reconfigure it into a charcoal grill.
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    Old 03-28-2012, 05:49 PM   #85
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    Re: BBQ/Smoking/Grilling

    Sounds awesome! Nice work. Throw up some pics next time you're smoking.
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    Old 03-28-2012, 08:22 PM   #86
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by dobyblue View Post
    Sounds awesome! Nice work. Throw up some pics next time you're smoking.
    It's pretty simple. Just get a decent, unrusted 55 gallon drum and have it sandblasted. Get stainless steel hardware [nut-washer-barrel-washer-nut combo on bolt to hold cooking grates] and drill holes for the bolts.

    Outside of smoker

    Drill four holes around the bottom and find magnets to cover them. This is how you regulate the airflow.

    I had a friend weld the charcoal basket for me. The wall is expanded steel and it's wrapped around a Weber charcoal grate. It just sits on the bottom of the barrel and I have never had to stoke it. I can turn it upside down and use the barrel as a grill.

    Hit the outside with some high-temp paint. The inside gets sprayed or rubbed with cheap cooking spray or Crisco before the first "burn" and the heat helps season the walls, kind of like a cast iron skillet.

    Google "ugly drum smoker" and you'll find way more plans and ideas if anyone's interested. All told, I probably spent around $100, but you can spend way more or way less. The results (pork loin, not a pork butt) have been fantastic.
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    Old 03-28-2012, 08:25 PM   #87
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    Re: BBQ/Smoking/Grilling

    Thanks for that clarification on the meat cut.
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    Old 03-28-2012, 08:27 PM   #88
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    Re: BBQ/Smoking/Grilling

    I was differentiating that because I had mentioned pork butt in my previous post.
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    Old 03-28-2012, 08:38 PM   #89
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    Re: BBQ/Smoking/Grilling

    Quote:
    Originally Posted by handsareme View Post
    I was differentiating that because I had mentioned pork butt in my previous post.
    I think the picture cleared it up. Awesome smoker though. I want to do something similar in terms of creating a smoker. That's going to be my next hobby.
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    Old 03-28-2012, 08:41 PM   #90
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    Re: BBQ/Smoking/Grilling

    Mmmmmmmmeat!
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