Someone mentioned BBQ...

[hail2skins]

in the softball thread.

Well, I was in Giant today and was in the meat section and saw a pork butt sitting there. Not a big one, only about 4 pounds. I said what the heck, I'll give it a try.

Now, I don't have a smoker so I'm going to try a different method of making some NC vinegar-based BBQ. I'm going to use my oven. That's right, bash me all you want but I'm gonna do it.

Right now I have a rub sitting on the butt. Nothing special at all. I'm going to pre-heat the oven to about 225-250 degrees. I'm going to put the butt directly on the rack in the oven. I'm going to put a drip pan in there that has some apple cider in it to catch the drippings. I'm going to let it cook for about 8-10 hours at a low temperature.

Once it reaches it's optimum temp, I'm going to pull it out and let it sit for awhile. I'll then start pulling it apart in thumb sized pieces.

For the sauce, I'm going to mix some apple cider (vinegar) and red pepper flakes. I'll mix them together in a pan and reduce the sauce down.

Hopefully, I'll come out with some tasty Eastern NC BBQ. We'll see.

[akhhorus]

Something I use for ribs is to heat them in a medium heat oven for 90-120 minutes on a rack with the bottom of the pan full of Chinese black vinegar(you can use malt vinegar mixed with some 5 spice powder if you can't find any Chinese black vinegar). Seal the pan up with aluminum foil. When they're done, the ribs are very tender and most of the way cooked.

[NCskinsfanatic]

in the softball thread.

Well, I was in Giant today and was in the meat section and saw a pork butt sitting there. Not a big one, only about 4 pounds. I said what the heck, I'll give it a try.

Now, I don't have a smoker so I'm going to try a different method of making some NC vinegar-based BBQ. I'm going to use my oven. That's right, bash me all you want but I'm gonna do it.

Right now I have a rub sitting on the butt. Nothing special at all. I'm going to pre-heat the oven to about 225-250 degrees. I'm going to put the butt directly on the rack in the oven. I'm going to put a drip pan in there that has some apple cider in it to catch the drippings. I'm going to let it cook for about 8-10 hours at a low temperature.

Once it reaches it's optimum temp, I'm going to pull it out and let it sit for awhile. I'll then start pulling it apart in thumb sized pieces.

For the sauce, I'm going to mix some apple cider (vinegar) and red pepper flakes. I'll mix them together in a pan and reduce the sauce down.

Hopefully, I'll come out with some tasty Eastern NC BBQ. We'll see.

Good luck man... Im fortunate enough to have a small smoker on my grill but your methods seem sound I'm sure it'll be fine.

[NCskinsfanatic]

Something I use for ribs is to heat them in a medium heat oven for 90-120 minutes on a rack with the bottom of the pan full of Chinese black vinegar(you can use malt vinegar mixed with some 5 spice powder if you can't find any Chinese black vinegar). Seal the pan up with aluminum foil. When they're done, the ribs are very tender and most of the way cooked.

I usually boil my ribs first, then marinade or add rub and grill to perfection. Making sure to keep them brushed down with the secret sauce lol.

[hail2skins]

Good luck man... Im fortunate enough to have a small smoker on my grill but your methods seem sound I'm sure it'll be fine.Thanks and Myrick did me well too in terms of the BBQ. I need to call him back and let him know how good it was.

[hail2skins]

Something I use for ribs is to heat them in a medium heat oven for 90-120 minutes on a rack with the bottom of the pan full of Chinese black vinegar(you can use malt vinegar mixed with some 5 spice powder if you can't find any Chinese black vinegar). Seal the pan up with aluminum foil. When they're done, the ribs are very tender and most of the way cooked.i have heard of people steaming them with beer to tenderize them. Haven't tried it myself though.

[NCskinsfanatic]

Thanks and Myrick did me well too. I need to call him back and let him know how good it was.

You should definately do that, I know he'd appreciate it. He banks with Leta, so he knows her better, But I get carry out all the time lol.

[hail2skins]

You should definately do that, I know he'd appreciate it. He banks with Leta, so he knows her better, But I get carry out all the time lol.
Just left him a message. We've talked quite a bit. YOu're right, he's a very cool guy. He made sure everything was done correctly.

[NCskinsfanatic]

Just left him a message. We've talked quite a bit. YOu're right, he's a very cool guy. He made sure everything was done correctly.

Southern hospitality baby...ya gotta love it. And I agree he's a real cool guy..

[hail2skins]

I have added a small amount of liquid smoke mixed with melted butter.

[hail2skins]

the countdown has started. Butt is in the oven. Wow, liquid smoke is really strong.

[Skaggsrules]

I've done ribs (country style ribs, not racks) a few times up here at school, but I've been working with a tailgating grill, so they haven't been the best, but i used two different techniques....Straight grill, took a while, but put a few along the outer edge and had the coals in the middle...Second way was wrap some in tin foil and stick them in the oven at like 350 for 15 minutes, then put them on the grill. Both worked out well, but I have room for improvement

[redskin_rich]

Should turn out pretty good, Mike. I've made some decent 'que in the crockpot before. The color and texture is a little different but with some liquid smoke, you can get some hickory flavor in there.

I think I may go looking for a good 15 lb pork shoulder to smoke on my grill this weekend, with all this talk about Carolina BBQ.

[Jon Jansen is money]

in the softball thread.

Well, I was in Giant today and was in the meat section and saw a pork butt sitting there. Not a big one, only about 4 pounds. I said what the heck, I'll give it a try.

Now, I don't have a smoker so I'm going to try a different method of making some NC vinegar-based BBQ. I'm going to use my oven. That's right, bash me all you want but I'm gonna do it.



I grilled about a 7 pound boston butt last summer (indirectly of course). It was probably the most delicious thing i've eaten. A nice vinegar based sauce went with it. I give all the credit to steven raichlen, the master of bbq.

[hail2skins]

So, i used a bit too much vinegar and pepper flakes. They had another in Giant so I got it. I'm preparing dinner for Mother tomorrow and thought I'd throw in some bbq.

About to get started on my green beans now.

[hail2skins]

YES, YES. Second batch is nice.

[AGibbsGirl]

You're killing me....what time is dinner?

[whistleandthumb]

You're killing me....what time is dinner?
Yeah, for real, dude.

You gotta invite a brotha over some time!! :)

[redskin_rich]

Yeah, for real, dude.

You gotta invite a brotha over some time!! :)
Dude, you're not too far from me now, I believe. Shoot me a PM and we can get together some time for a BBQ.

[WarEagle]

YES, YES. Second batch is nice.

This was fun to read. Might should be a permanent thread where members post what they're cooking and the prep, etc...

[hail2skins]

You're killing me....what time is dinner?Dinner for mom was a success. Good thing I cooked as much as I did because a lot of folks came over. I had steak (tailgate recipe), Chicken wings (easter shore recipe with Old Bay), baked macaroni and cheese (southern style), Green beans (flavored with smoke turkey) and corn on the cob and dinner rolls. Oh yeah, the NC BBQ as well.

[hail2skins]

Yeah, for real, dude.

You gotta invite a brotha over some time!! :)I'll see what I can do.

[dj_stouty]

Sounds great H2S. I've been using a smoker for most of my recent BBQ'ing but I'd never bash someone for using an oven. Use what you got and do whatever it takes!

NCSkins~ When I first started smoking ribs, I used to boil them first too. I've since come to find out that simply marinating them for a few hours in applecidervinegar/spices/soy/beam/triplesec/applejuice is just as good, in terms of the goal of keeping them very moist for the early part of the smoke. But then again, 2 weeks ago, I simply threw on the ribs without marinating and they came out great after 6 hours. So, now I'm undecided what my "go to" method is. lol.

I'm smoking 3 racks of ribs this weekend for my youngest daughter's birthday party. (just family members hanging out) I'll probably just smoke them naked and let everyone brush on their desired BBQ sauce. I'll post how it goes...

Anyone have any good homeade cornbread recipies?

[NCskinsfanatic]

Sounds great H2S. I've been using a smoker for most of my recent BBQ'ing but I'd never bash someone for using an oven. Use what you got and do whatever it takes!

NCSkins~ When I first started smoking ribs, I used to boil them first too. I've since come to find out that simply marinating them for a few hours in applecidervinegar/spices/soy/beam/triplesec/applejuice is just as good, in terms of the goal of keeping them very moist for the early part of the smoke. But then again, 2 weeks ago, I simply threw on the ribs without marinating and they came out great after 6 hours. So, now I'm undecided what my "go to" method is. lol.

I'm smoking 3 racks of ribs this weekend for my youngest daughter's birthday party. (just family members hanging out) I'll probably just smoke them naked and let everyone brush on their desired BBQ sauce. I'll post how it goes...

Anyone have any good homeade cornbread recipies?


I think my wife's got a cornbread recipe of her moms, I'll get back to you on that dj. Also thanks for the rib tips...

[smoak]

So I finally broke down and bought a TRUE smoker:

Weber Link (http://www.weber.com/bbq/pub/grill/2005/charcoal/cg_sg_smk.aspx)

And OH BABY!!!! What a difference! My pork butts were phenominal and I didn nothing special... I just followed Alton Brown's recipe and let the smoker do the rest.

This weekend I might do beef!

[fent]

i knew i'd forgotten to post something in here. we did ribs a couple weekends ago with our neighbors and used a home made dry rub. salt, sugar, paprika, black pepper, and lemon peel powder. let it sit in the fridge for a couple hours to really flavor the meat. then we grilled it on a "split fire" with water/negro modelo/barbecue sauce mixed together in an aluminum pan between the flames. threw some mesquite chips in with the charcoal and just let the ribs sit there for a while. probably could have left them on for another hour or so, but they were still great. i'll probably cut the salt a little next time and maybe add some garlic to the mix.

[smoak]

you inspired me to do ribs this week... i am going to try brined & rubbed, rubbed, and boiled vs. not boiled.

garlic is always a good thing... but i never use garlic powder as i prefer granulated garlic which not all grocery stores carry.

[hail2skins]

BTW, went to Durham last weekend at the last minute to celebrate a friend's 50th. He made some pork bbq and his friend made a brisket. My BBQ was very damn close to his so I was bit proud of myself. One of his friends made some baked beans that were some of the best I have had.

[Patrick]

Forgot about this thread
Over the holiday weekend (and in honor of my daughter being home), we fired up the smoker machine .....
Did 9 racks of babybacks and 20 lbs of wings. .... Can't get over how many people like Smoked Wings.... Ribs were awesome!!!

[whistleandthumb]

My mouth is watering.

[redskin_rich]

you inspired me to do ribs this week... i am going to try brined & rubbed, rubbed, and boiled vs. not boiled.

garlic is always a good thing... but i never use garlic powder as i prefer granulated garlic which not all grocery stores carry.
No boiling and brining beforehand is not needed.

The only preparation for ribs should be the dry rub. 12 hours before is preferred but at 1 hour will work.
Then, the key is cooking/smoking at a low temp -- 225-250. I like to mop them hourly with a thin acidic, salty, sweet sauce. Just like the rub, the sauce can be made a million ways but the key is that it is not anything that will glaze.
I have found that finishing the ribs, in the last hour or so of cooking, wrapped in foil with some of the mop sauce, makes them more juicy and tender. This step is done when the bones are starting to jut out and the surface already has a nice color and crust.

Going back to the low temp- the collagen in the bones will marinate, tenderize, and keep the meat from drying out. But higher temps will burn off the collagen before it has a chance to seep into the meat. Bad, bad, bad. Boiling will also, effectively remove the collagen, so it is a no-no in my book, unless you are making a stew.

Edit- I don't recommend using any fresh garlic in the rub, either. It will burn into a very bitter and overpowering flavor in this application. Use the powder, it has a purpose. If you want fresh garlic, put some crushed cloves in your mop sauce.

[smoak]

No boiling and brining beforehand is not needed.
That is EXACTLY what I expect the test results to show. I am only planning on doing half racks of the test ribs. I frankly expect the boiled ribs to be NASTY.

The only preparation for ribs should be the dry rub. 12 hours before is preferred but at 1 hour will work.
Agreed again.


Then, the key is cooking/smoking at a low temp -- 225-250. I like to mop them hourly with a thin acidic, salty, sweet sauce. Just like the rub, the sauce can be made a million ways but the key is that it is not anything that will glaze.
Yeah, the sugar would burn up, right? I use mostly a vinegar based something until the VERY end where I throw in the sauce.

I have found that finishing the ribs, in the last hour or so of cooking, wrapped in foil with some of the mop sauce, makes them more juicy and tender. This step is done when the bones are starting to jut out and the surface already has a nice color and crust.

If using a smoker, do they get too "smokey"? Should I finish in the oven?

Going back to the low temp- the collagen in the bones will marinate, tenderize, and keep the meat from drying out. But higher temps will burn off the collagen before it has a chance to seep into the meat. Bad, bad, bad. Boiling will also, effectively remove the collagen, so it is a no-no in my book, unless you are making a stew.
Sounds good

Edit- I don't recommend using any fresh garlic in the rub, either. It will burn into a very bitter and overpowering flavor in this application. Use the powder, it has a purpose. If you want fresh garlic, put some crushed cloves in your mop sauce.

For the record I am talking about a powder and not that wet chunky slop in a jar. Granulated garlic is little "crystals" of great garlic goodness as opposed to dust that tastes like chalk.

[CarMike]

I'll probably just smoke them naked and let everyone brush on their desired BBQ sauce. I'll post how it goes...
Too....Much....Info....

[redskin_rich]

If using a smoker, do they get too "smokey"? Should I finish in the oven?


Sounds good



For the record I am talking about a powder and not that wet chunky slop in a jar. Granulated garlic is little "crystals" of great garlic goodness as opposed to dust that tastes like chalk.
They don't get too smoky, just as long as you aren't creating so much smoke that a thick green cloud is pouring out of the smoker. I add a handful of wood chips to the two sides of my grill every hour. With the smoker, one good size chunk of hickory (about the size of half a brick) per hour is fine. The foil wrapping at the end doesn't let any more smoke to the meat anyway, it just allows the low heat to finish, while holding in the moisture.

Never seen the dried, granulated garlic but it sounds good. I'll have to find some and try it. I love coarse salt, whether kosher or sea salt, it's all I use when grilling. Table salt is exactly that, for the table.

[smoak]

They don't get too smoky, just as long as you aren't creating so much smoke that a thick green cloud is pouring out of the smoker. I add a handful of wood chips to the two sides of my grill every hour. With the smoker, one good size chunk of hickory (about the size of half a brick) per hour is fine. The foil wrapping at the end doesn't let any more smoke to the meat anyway, it just allows the low heat to finish, while holding in the moisture.

Never seen the dried, granulated garlic but it sounds good. I'll have to find some and try it. I love coarse salt, whether kosher or sea salt, it's all I use when grilling. Table salt is exactly that, for the table.

Oh baby! Granulated garlic is gold. I'll bring you a BJs size tub the next time I see you. You'll love it!

On the salt front, I completely agree except that I almost never use table salt. NASTY.

[redskin_rich]

On the salt front, I completely agree except that I almost never use table salt. NASTY.

I mostly use it when boiling water for pasta, rice and potatoes but it also makes a good barrier between your drink and the cocktail napkin. ;)

[smoak]

Too....Much....Info....

Ugh... I didn't need that image. :D

http://hibelu.typepad.com/yoga_coffee_outlook/images/bacon.gif

[dj_stouty]

So I finally broke down and bought a TRUE smoker:

Weber Link (http://www.weber.com/bbq/pub/grill/2005/charcoal/cg_sg_smk.aspx)

And OH BABY!!!! What a difference! My pork butts were phenominal and I didn nothing special... I just followed Alton Brown's recipe and let the smoker do the rest.

This weekend I might do beef!

Welcome to the wonderful world of the Weber Smokey Mountain! (WSM) This is the best consumer smoker around...and it is a blast to use. I've had one for about 2 years now and it really is a great smoker.

Smoak~ check out this site. http://www.virtualweberbullet.com/index.html

They have full-proof recipies and tips on how to use your WSM. THey also have a message board that is fantastic. Nothing but hardcore BBQ'ers who use the smoker you just bought, who want to share best practices. Welcome to the family!

[smoak]

Welcome to the wonderful world of the Weber Smokey Mountain! (WSM) This is the best consumer smoker around...and it is a blast to use. I've had one for about 2 years now and it really is a great smoker.

Smoak~ check out this site. http://www.virtualweberbullet.com/index.html

They have full-proof recipies and tips on how to use your WSM. THey also have a message board that is fantastic. Nothing but hardcore BBQ'ers who use the smoker you just bought, who want to share best practices. Welcome to the family!

Thanks amigo! I've only done two trial runs so far (hey I tried taking it on vacation and couldn't get it to fit unless we left tyhe baby and her "stuff"), and I am already HOOKED!!! I can't wait to figure out what I am doing next! I found that site when I was researching whether or not to buy one, and it is great!! I just need work to lighten up so I can look at recipes and techniques. I have already talked to a butcher about getting a whole "fresh ham" that I want to cure and smoke one weekend....\

This completely changes the landscape of tailgating for me. :D

[superskin]

Man, you guys are incredible. And to think I get all excited when I flip my grilled cheese over before it burns.

[smoak]

I grilled about a 7 pound boston butt last summer (indirectly of course). It was probably the most delicious thing i've eaten. A nice vinegar based sauce went with it. I give all the credit to steven raichlen, the master of bbq.

i am seriously addicted to pulled pork... its like crack. i want to fire up the weber every weekend to do 11 or 12 lbs of pork butt.... now i need to sart playing around with my rubs and sauces

[hail2skins]

i am seriously addicted to pulled pork... its like crack. i want to fire up the weber every weekend to do 11 or 12 lbs of pork butt.... now i need to sart playing around with my rubs and saucesThat's too much info Smoak. We don't want to know you play with your rubs. :D

[smoak]

That's too much info Smoak. We don't want to know you play with your rubs. :D

rubs before the sauce. lol!

[hail2skins]

rubs before the sauce. lol!LMAO is all I can say to that.

[superskin]

rubs before the sauce. lol!

Oh, man. I knew when I first read "butts' and "rubs" at the start of this thread, that it would end up like this. LOL

[LadyNRedskinsfan]

That's too much info Smoak. We don't want to know you play with your rubs. :D

rubs before the sauce. lol!

Oh, man. I knew when I first read "butts' and "rubs" at the start of this thread, that it would end up like this. LOL
*Smh* at you topic hijackers........

:lol1:

[dj_stouty]

I have to laugh. This spring, one of our neighbors spent a boatload of $ on a new grill, new grilling tools, apron, patio furniture, umbrella...etc in preparation for upcoming grilling season. So the first great weekend of weather in early May, they got the grill put together, bought a bunch of food and had a cookout for their immediate family outside. They looked like they had a great time and you could tell they were proud of their outdoor setup...

3 months later and they have NOT used the grill since, nor have they eaten outside since. LOL

I think some people are in love with the American notion of grilling/bbq'ing, but it wears off for most people early.

Shame...

[hail2skins]

Is it a nice grill, maybe they should sell it.

[dj_stouty]

Is it a nice grill, maybe they should sell it.

Its not bad; your standard gas grill. Knowing them, they will ditch it in Sept and buy a new one next May. :)

[redskin_rich]

The $120 I spent on my Weber Kettle, 4 years ago, was the best investment I ever made. It's still in perfect condition and I don't even cover it, it has stood outside on my deck since I bought it. I bought a Char-Broil grill before it and it rusted out and fell apart after 2 years, even with a cover on it, most of the time.

I haven't had the time to do much grilling lately but I did manage to overcook some steaks at the Skins game last Saturday. :doh:

It's pre-season for me also...

[dj_stouty]

The $120 I spent on my Weber Kettle, 4 years ago, was the best investment I ever made. It's still in perfect condition and I don't even cover it, it has stood outside on my deck since I bought it. I bought a Char-Broil grill before it and it rusted out and fell apart after 2 years, even with a cover on it, most of the time.

I haven't had the time to do much grilling lately but I did manage to overcook some steaks at the Skins game last Saturday. :doh:

It's pre-season for me also...

I really like the conveinience of my gas grill...but this summer I grilled on my Brother-in-law's weber kettle and my pop's weber kettle and I'm jealous. My backyard patio is pretty small, and it already holds my gas grill, smoker and occasionally my turkey fryer, so I'm reluctant to add another cooking item for fear of not having patio space to walk around. lol

[redskin_rich]

I really like the conveinience of my gas grill...but this summer I grilled on my Brother-in-law's weber kettle and my pop's weber kettle and I'm jealous. My backyard patio is pretty small, and it already holds my gas grill, smoker and occasionally my turkey fryer, so I'm reluctant to add another cooking item for fear of not having patio space to walk around. lol

Just pour another concrete pad over the rest of your backyard and you'll have plenty of space, plus you won't have to cut that pesky grass anymore. ;)

[dj_stouty]

Just pour another concrete pad over the rest of your backyard and you'll have plenty of space, plus you won't have to cut that pesky grass anymore. ;)


I wish I could...but our homeowners association is a pain and would frown on that. Plus, where on earth would my dog poop? LOL

I'll probalby get a weber kettle anyway; lol. The more outdoor cooking devices the better.

BTW - I tossed my grill/cooler combo I used at all the NASCAR tailgates. It never was the same after RIR and I'd rather have an open flame version or charcoal version.

[redskin_rich]

I wish I could...but our homeowners association is a pain and would frown on that. Plus, where on earth would my dog poop? LOL
Just throw the dog poop in the neighbor that never goes out in his yard's lawn, LOL. I was just kidding anyway
I'll probalby get a weber kettle anyway; lol. The more outdoor cooking devices the better.You could just roll it in and out of your garage and use it at the back of your driveway, just a thought.

BTW - I tossed my grill/cooler combo I used at all the NASCAR tailgates. It never was the same after RIR and I'd rather have an open flame version or charcoal version.What did we do to your tailgate grill, in our drunkenness?

[dj_stouty]

What did we do to your tailgate grill, in our drunkenness?

Not sure....but it was leaking some wierd black oil afterwards, and I forgot to clean the grate/griddle for a long, long time and most of the non-stick started wearing off. It was great for flat skillet use on eggs/bacon..etc, but the food lacked that open flame/charcoal flavor.

So is anyone sparkign up the grill tonight? I'm doing some burgers with avacados, sprouts and chili mayo on top...

*Yum*

[redskin_rich]

So is anyone sparkign up the grill tonight? I'm doing some burgers with avacados, sprouts and chili mayo on top...

*Yum*
Won't be around to grill, dang Soccer... Braising some short ribs in the oven.

My next appointment with the grill will be Friday night. Not sure what I'll be cooking yet but I will definitely be drinking some Dominion Octoberfest and a 'rita or 5.

[hail2skins]

I'm still eating on the pulled pork Smoak had for the last game. About to more sammiches to go.

[Patrick]

I'm hoping to get my grill back online this weekend. Had to remove the top layer of the counter (have a drop-in three burner Turbo from BBQ Galore). Pour a 4" concrete countertop two weeks ago. Over this weekend I spent two days polishing it with a wet/polisher. Turned out awesome but still have to do the wax and buffing. Hopefully by Sunday .... DONE and cooking up some Ribeyes .

[AGibbsGirl]

I love this thread, just in case I ever forget that I'm online with 99% all men I'll just come here.... :D

[smoak]

I'm still eating on the pulled pork Smoak had for the last game. About to more sammiches to go.

and you're still standing???

[superskin]

I'm still eating on the pulled pork Smoak had for the last game. About to more sammiches to go.

Man, that pulled pork at the HOF game was awesome. Flavorful as hell.

[SkinsKY]

so, we're having a cookout this weekend at my house and usually it's just a bring your own meat type deal, but I'd like to try something a little bit better (ribs or pulled pork or something), but I've never really tried anything like that before.

Any suggestions on what I should make (and rub/sauce recipes as I'm new to that game too)? I've got a gas grill at my disposal and obviously my oven, should I need it.

[redskin_rich]

so, we're having a cookout this weekend at my house and usually it's just a bring your own meat type deal, but I'd like to try something a little bit better (ribs or pulled pork or something), but I've never really tried anything like that before.

Any suggestions on what I should make (and rub/sauce recipes as I'm new to that game too)? I've got a gas grill at my disposal and obviously my oven, should I need it.

Check out these threads:

http://hailredskins.com/vbforum/showthread.php?t=29112&highlight=pork

http://hailredskins.com/vbforum/showthread.php?p=494825#post494825

[smoak]

so, we're having a cookout this weekend at my house and usually it's just a bring your own meat type deal, but I'd like to try something a little bit better (ribs or pulled pork or something), but I've never really tried anything like that before.

Any suggestions on what I should make (and rub/sauce recipes as I'm new to that game too)? I've got a gas grill at my disposal and obviously my oven, should I need it.

I'm recently of the mind that true Q can't be done out side of a smoker or at least a modified charcoal grill. You need lots and lots of smoke.

That said, I always the villiage idiot with how I contradict myself... I don't hate over ribs. There... I said it.

[dj_stouty]

so, we're having a cookout this weekend at my house and usually it's just a bring your own meat type deal, but I'd like to try something a little bit better (ribs or pulled pork or something), but I've never really tried anything like that before.

Any suggestions on what I should make (and rub/sauce recipes as I'm new to that game too)? I've got a gas grill at my disposal and obviously my oven, should I need it.

Pulled pork is crazy easy to do. Just get a 4-5 lb pork shoulder (not "enhanced" - read the packaging to make sure), douse it liberally with a rub mix (heavy on paprika and brown sugar if you like a dark "bark" on the outside), and cook it on your gas grill with indirect heat & smoke until the internal temperature is 190. (Typcially 2 hours per pound at 225 degrees) After it reaches 190 degrees...wrap tightly in foil/wrap and let it sit for at least 30 minutes. Then pull pork and serve with BBQ sauce on the side - if you smoke it right, the pork really doesn't need any additional sauce since the flavor is already amazing. EASY AS PIE. If you are cooking on a day or week prior to the festivities, you can always freeze it. I vacume sealed my pork in small bags, freeze them, then pull out of the freezer a few hours before needed. Then, tossed them into boiling water 15 minutes before serving. The juices of the pork stay inside the meat while it comes to a nice warm temperature. This is the best way to reheat pulled Pork, IMO.

And Smoak is right...the best BBQ is done in a smoker. Check out my sig and his avitar for the world's best smoker!

I'd be happy to share my secret rub recipie over PM if you are interested.

[RedskinsDave]

You can actually make some decent pulled pork using a crock pot. You basically cook it in some water or even sauce for a few hours and it falls apart with a fork and doesn't take as long as the grill.

[AliBabba]

You can actually make some decent pulled pork using a crock pot. You basically cook it in some water or even sauce for a few hours and it falls apart with a fork and doesn't take as long as the grill.
I do that alot too, very, very easy and delicious. I can throw a shoulder in the crock on the way out the door for work and come back to some pretty grand pulled pork in the evening.

Not to say that I don't love grilling, smoking, and BBQ'ng because I grill about 5 times a week during the summer. Its just a matter of convenience at times.

[dj_stouty]

You can actually make some decent pulled pork using a crock pot. You basically cook it in some water or even sauce for a few hours and it falls apart with a fork and doesn't take as long as the grill.

I used to do that too...but you compromise a lot in flavor. Low-n-slow w/ smoke trumps high-n-quick w/out smoke 99.9999% of the time.

[redskin_rich]

You can actually make some decent pulled pork using a crock pot. You basically cook it in some water or even sauce for a few hours and it falls apart with a fork and doesn't take as long as the grill.

Throw in a little liquid smoke and it almost taste the same. Not as much fun as sweating over the grill though, at least for us masochists.

[fent]

I'm recently of the mind that true Q can't be done out side of a smoker or at least a modified charcoal grill. You need lots and lots of smoke.

That said, I always the villiage idiot with how I contradict myself... I don't hate over ribs. There... I said it.

i agree...i don't have a smoker yet (rumor has it my mother in law is getting me one as a housewarming present when we get to Austin) but i create a two zone fire in the standard Weber kettle grill with a couple handfuls of wet mesquite chips and put a drip pan of water, dark beer, and bbq sauce down in between the two zones...not quite as efficient as a smoker because of how difficult it can be to get new coals in there, but it works for what i have.

[AliBabba]

Throw in a little liquid smoke and it almost taste the same. Not as much fun as sweating over the grill though, at least for us masochists.
agree on both points ... i love the grill time too but its nice to come home to the smell of BBQ sometimes even it feels like you cheated

DJ ... you can do it with the liq smoke over 8+ hours this method as well

[dj_stouty]

agree on both points ... i love the grill time too but its nice to come home to the smell of BBQ sometimes even it feels like you cheated

DJ ... you can do it with the liq smoke over 8+ hours this method as well

Liquid Smoke is sacrilegious!

[hail2skins]

Liquid Smoke is sacrilegious!Booooooo

[AliBabba]

Liquid Smoke is sacrilegious!
The same can be said for propane. If I scour your home you promise I won't find as much as a camping size propane tank there? ;)

I know what you mean and I prefer the experience and the end product when done slowly over a grill (or in a smoker for you guys that have one) but as I said before for convenience sake its really hard to argue against the crock pot as an occasional sub.

For the record, I don't prescribe to "grilling seasons" either. I will grill in January, April, July, or November so the crockpot isn't my "offseason" choice but sometimes I want to walk in after work and already have pork BBQ waiting for me

[dj_stouty]

The same can be said for propane. If I scour your home you promise I won't find as much as a camping size propane tank there? ;)

I know what you mean and I prefer the experience and the end product when done slowly over a grill (or in a smoker for you guys that have one) but as I said before for convenience sake its really hard to argue against the crock pot as an occasional sub.

For the record, I don't prescribe to "grilling seasons" either. I will grill in January, April, July, or November so the crockpot isn't my "offseason" choice but sometimes I want to walk in after work and already have pork BBQ waiting for me

LOL, it won't take you long to find the gigantic propane tank hooked up to my gas grill. But as I mention earlier in the thread, I'm considering dumping it for the Weber Kettle. As of late, Ive really been pulled towards the purist approach. As much as I love the conveinience of propane, the tradeoff of great flavorfull food is greater.

I think Liquid Smoke is a pretty unique product, as it really is distilled from smoke (and not just a bunch of chemicals); but I've tried food with it and I could tell there was a difference. Plus, no smoke ring. lol. All great BBQ should have a beautiful pink smoke ring around it.

[SkinsKY]

I finally got around to giving the pulled pork a try. I used my oven *gasp* but it came out real nice. I used a rub with paprika, salt, brown sugar, garlic, dry mustard. It was a smaller shoulder so it stayed in the oven for about 4.5 hours or so. The sauce was cider vinegar, mustard, ketchup, cayenne, and brown sugar. I deglazed the roasting pan to get the drippings off, reduced it and put it in the sauce.

Overall, the sauce had a bit too much vinegar in it, and the rub had a touch too much salt, but for my first ever attempt, I'm pretty happy. I'll definitely give it another shot before too long.

[dj_stouty]

I finally got around to giving the pulled pork a try. I used my oven *gasp* but it came out real nice. I used a rub with paprika, salt, brown sugar, garlic, dry mustard. It was a smaller shoulder so it stayed in the oven for about 4.5 hours or so. The sauce was cider vinegar, mustard, ketchup, cayenne, and brown sugar. I deglazed the roasting pan to get the drippings off, reduced it and put it in the sauce.

Overall, the sauce had a bit too much vinegar in it, and the rub had a touch too much salt, but for my first ever attempt, I'm pretty happy. I'll definitely give it another shot before too long.

Sounds delicious. What temperature did you cook it at? If it took you 4.5 hours, I'm guessing 325 degrees assuming it was a 4lb shoulder. Next time, try to lower the temperature to 235 or 250 and cook it twice as long. Although...on second thought...as long as the pork was easy to pull at the end of the cook, I guess it doesn't matter as much in the oven.

Great job on deglazing the drippings.

[SkinsKY]

Sounds delicious. What temperature did you cook it at? If it took you 4.5 hours, I'm guessing 325 degrees assuming it was a 4lb shoulder. Next time, try to lower the temperature to 235 or 250 and cook it twice as long. Although...on second thought...as long as the pork was easy to pull at the end of the cook, I guess it doesn't matter as much in the oven.

Great job on deglazing the drippings.

I went 300 degrees, but I think I would rather lower it a bit and cook it a little bit longer. Plus, my oven is old, so while it was set at 300, it might have been different temp. I'm a big fan of deglazing to get back a lot of that flavor.

[dj_stouty]

I went 300 degrees, but I think I would rather lower it a bit and cook it a little bit longer. Plus, my oven is old, so while it was set at 300, it might have been different temp. I'm a big fan of deglazing to get back a lot of that flavor.

Plus....in the summertime, you may not want the oven running for 8 hours. lol.

I love deglazing; especially with beef drippings. YUM!

I just realized i have a grill question for everyone. I'll post it in the grill thread.

[WarEagle]

Food Network chef Alton Brown cooks ribs in the stove and does the glaze & juice thing at 6 min or so in the vid. The vid is around 10 min. This is part II.

http://www.youtube.com/watch?v=ktCSk18cTss

I hope you guys find this interesting. I have no kitchen talent.

[fent]

figured i'd bring this back to life since it's that season again. technically, down in San Marcos it's grilling season 360 days out of the year, but i figure most of us are back in grilling mode or at least gearing up.

i'm going to try and take the edge off the sunday afternoon yard work by throwing a 4.5 pound boston butt on the grill. got my ghetto smoker situation going again this year, but it should still come out alright. rubbed it with an ancho crust rub this morning and it'll be on a pecan fire in about 30 minutes...we'll see how this goes. it's entirely an experiment because i feel like playing around and figure even if it's not that good, it's still barbecue.

[Rogers_Redskins]

I smoked two briskets on Friday for my friends birthday party on Saturday. I let them marinate for a day prior and then smoked them for 8 hours. They were simply awesome.

[dj_stouty]

I smoked two briskets on Friday for my friends birthday party on Saturday. I let them marinate for a day prior and then smoked them for 8 hours. They were simply awesome.

Great job. Brisket is one of the most tempermental meats to smoke. It can go from perfect to hard/dry in just a few minutes. If you can smoke a great brisket; you can smoke anything.

[fent]

Great job. Brisket is one of the most tempermental meats to smoke. It can go from perfect to hard/dry in just a few minutes. If you can smoke a great brisket; you can smoke anything.

learning to smoke a brisket is my next job. i think i'm going to wait until i get an actual smoker to do that, though. controlling the temperature for that long in the kettle has proven to be a little difficult.

to report in on the pork butt, it was AMAZING. it took longer than i expected, so i only took it to 180 and sliced it, but the flavor was unbelievable. next time i think i'll rub it down the night before to give the spices a little more time to penetrate.

[dj_stouty]

learning to smoke a brisket is my next job. i think i'm going to wait until i get an actual smoker to do that, though. controlling the temperature for that long in the kettle has proven to be a little difficult.

to report in on the pork butt, it was AMAZING. it took longer than i expected, so i only took it to 180 and sliced it, but the flavor was unbelievable. next time i think i'll rub it down the night before to give the spices a little more time to penetrate.

Nice. Waiting for a butt to get to 190 can be a pain. For some reason; there is this plateau around 170-180 degrees where the shoulder simply stalls for a long time. I've seen one "sit' at 170 for 3 straight hours before. Very frustrating.

Have you ever slathered yellow mustard on your pork shoulder before smoking? It is supposed to create a wonderful "bark" on the outside.

I need to spark up the Weber Smokey Mountain this weekend to practice for the NFL draft. I'm hosting a local "smoke off" during the draft at my house. 4 of my buddies (and I) are going to crank up the smokers around 10am on draft day and do a dozen racks of ribs as well as other side items such as stuffed jalepenos, fatties, chickens..etc. Its an excuse to sit around, drink keg beer and eat BBQ all day while watching the draft. Best ribs will get some sort of trophy. Its been several months since I last smoked something so I'm probably rusty.

[fent]

Nice. Waiting for a butt to get to 190 can be a pain. For some reason; there is this plateau around 170-180 degrees where the shoulder simply stalls for a long time. I've seen one "sit' at 170 for 3 straight hours before. Very frustrating.

Have you ever slathered yellow mustard on your pork shoulder before smoking? It is supposed to create a wonderful "bark" on the outside.

I need to spark up the Weber Smokey Mountain this weekend to practice for the NFL draft. I'm hosting a local "smoke off" during the draft at my house. 4 of my buddies (and I) are going to crank up the smokers around 10am on draft day and do a dozen racks of ribs as well as other side items such as stuffed jalepenos, fatties, chickens..etc. Its an excuse to sit around, drink keg beer and eat BBQ all day while watching the draft. Best ribs will get some sort of trophy. Its been several months since I last smoked something so I'm probably rusty.

the butt definitely hung out at 170 for a while. as soon as it broke that plateau, though, it was only about 15 minutes before it registered at 180. never tried the mustard, though i saw someone else mention it so i might give that a shot sometime this summer.

and i like your draft day idea...i may see what i can do to organize something similar down here.

[Red Bear]

i didnt read the whole thread, but bbq cooks well in the crock pot, use cloves...

[Sweepea436]

I'm currently dieting, so I cant eat any of this (what sounds like) deliciousness (word? :-)). But reading this thread is my equivalent to walking by a bakery and inhaling deeply...... haha

[smoot]

For pork butt bbq, the way i've done it is incredibly simple and works beautifully. i buy 10 pound butts and cook them 5 at a time. Take a crock pot, fill it about 1/4 of the way with apple cider vinegar, and drop the 5 pounds in. This should rise the vinegar level to nearly the top of the bbq, which is right where you want it. Leave the crock pot on low around 8 or 9 in the morning, by 7 or 8 at night, the bbq should be perfectly cooked so that when you run a fork over it, you can see the lines the fork left. If the bbq isnt at that point yet, you can turn it up to high until it is.

[Rogers_Redskins]

When I did the brisket I poured apple juice and olive oil in to a spray bottle and every hour I would hit the brisket with it. I used a mango rub on one of them and a concoction of a more spicy rub on the second. It turned out not to be very spicy on the first bite but after a few minutes you had to get a drink of something to help out your mouth.

[BIGREDSKINSFAN1963]

i'll tell you a secret,before you put anything on your ribs or anything,soak it a night in root beer!it will be the best damn ribs/barberque you have ever eatnen!i s**t you not my friend!