The BBQ Thread

So, about three weeks ago, DLSF asked the r/smoking forum on reddit what to get her Dad for his birthday. The comments are pretty funny and the thread turned out to be pretty popular. It got 1.5 million views so far - she says that's more views than she's ever achieved anywhere on any site for one of her posts. 7.6 thousand likes. 1.5 thousand comments. And I didn't even know about it until yesterday, haha.

Tangent: That's one of my favorite T shirts - CAPE FEAR - Southport, NC

 
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Testing my new hot box this week. Brisket to follow next week. So far so good. The only negative is that it runs hotter than its set setting. Some reviewers had pointed this out but that wasn't a showstopper for me since I can work around that. A setting of 134 on the oven equates to 150 degrees. Temperature swings are only 1 degree also, so I'm impressed so far.

Now the whole purpose of the long hold (12+hours) is so that I don't have to stay up all night tending the brisket to have it ready for a 6pm dinner. Below is what I'll test next week which will end up being a 17 hour hold. After 20 hours the brisket starts to mush.

1pm Smoke it 12 hours naked
1am Rest on counter until internal temp is 165 degrees (about one hour)
2am Tightly wrap brisket with tallow and hold in hot box at 150 degrees
7pm - Slice and eat

The only negative is being up until 2am but that is an improvement over starting a brisket at 2am to have it ready for dinner.

20250802_130041.jpg
 
Ashburn Dave said:
Testing my new hot box this week. Brisket to follow next week. So far so good. The only negative is that it runs hotter than its set setting. Some reviewers had pointed this out but that wasn't a showstopper for me since I can work around that. A setting of 134 on the oven equates to 150 degrees. Temperature swings are only 1 degree also, so I'm impressed so far.

Now the whole purpose of the long hold (12+hours) is so that I don't have to stay up all night tending the brisket to have it ready for a 6pm dinner. Below is what I'll test next week which will end up being a 17 hour hold. After 20 hours the brisket starts to mush.

1pm Smoke it 12 hours naked
1am Rest on counter until internal temp is 165 degrees (about one hour)
2am Tightly wrap brisket with tallow and hold in hot box at 150 degrees
7pm - Slice and eat

The only negative is being up until 2am but that is an improvement over starting a brisket at 2am to have it ready for dinner.

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Damn I wish we had room for that....
 
My boy Steve Gow just posted this 15 hours ago.

Tip #1 - Render that fat cap! To do that, you need 300 F, applied for at least a short time, one way or the other

Tip #2 - Foil boat

Tip #3 - HOLD THE BRISKET as Ashburn Dave will be doing above. Hold it for a looooong time. It virtually guarantees a perfect brisket.

 
Was looking for something *different* to do on the grill for dinner and stumbled on this recipe for stuffed flank steak pinwheels. Sounds really good and should be fun to put together. Will serve with some sort of rice dish.

Muffuletta-Style Grilled Flank Steak Pinwheels
 
Smoked ribs on the offset yesterday / last night. Cherry wood. Sauce on the side - Goldees, Meat Mitch Whomp!, Rufus Teague K.C. Gold Mustard Sauce, Bone Doctors' Carolina Bold. Served with homemade coleslaw.

Wife gave them "8 or 9", DLSF game them a "9" because she said you always have to leave room for improvement.

IMG_6088.jpg IMG_6089.jpg
 
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I plan on doing more 'pinwheel' style meals - it worked really well with Flank Steak... takes a little bit of work prepping the steak but the stuffing ingredient combinations are limitless and doing them at high temp on a Weber kettle which seals in the cheese, and then moving to indirect to finish. worked perfectly. My wife really liked it.
 
Boone said:
I plan on doing more 'pinwheel' style meals - it worked really well with Flank Steak... takes a little bit of work prepping the steak but the stuffing ingredient combinations are limitless and doing them at high temp on a Weber kettle which seals in the cheese, and then moving to indirect to finish. worked perfectly. My wife really liked it.
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I make this cream of blue cheese sauce that is absolutely fantastic. Typically I would serve it with very long and thin slices of French bread (like 10 in long x 3/4 in thick) toasted in the oven with butter, stacked up very high in the center of a plate, drizzled with the sauce and topped with lots of fresh chives. It's a killer finger app.

But looking at those pinwheels made me think of that sauce immediately. Below is the rough gist of the sauce.

Saute shallots and garlic in butter until soft. Add white wine a bay leaf and a small sprig of fresh rosemary. Let that reduce x 50% or more. Add heavy cream and slowly reduce by 25%, more or less. Add a really great gorgonzola or roquefort. Whisk it in well to thicken. Continue to slowly reduce for the correct consistency. Salt and pepper as necessary. Finish the sauce with a few cubes of butter. Heaven.

I think you might like it
 
That sounds fantastic RedWolf - thanks!

Next time I do pinwheels, I'm going to use the Ajvar I made as a base coating before I add the other stuffing ingredients. Will definitely try your sauce, thanks for taking the time to share...
 
Today is the day I test the extended 'hot' hold for brisket. I'll smoke the brisket today and then hold it overnight all the way until dinner time tomorrow night.

Here is the old way I did my brisket which I'm guessing is what most of us do. This makes for a long ass day though.

3am - start smoke
4pm - finish smoke and rest in cooler for 1-2 hours
6pm - eat

Here is what I'll do today with my new low hold oven.

10am - start smoke (day 1)
11pm - finish smoke and rest naked on counter for approx. 1 hour to cool to 165 IT degrees.
12am - foil wrap tightly and rest in oven set to 150 degrees for 19 hours. (day 2)
6pm - eat

Bottom line is that I'll smoke the brisket today and then rest it until tomorrow's dinner. I've read that the brisket will start to mush somewhere between 20-24 hours in the hot hold so hopefully, mine still holds up at 19 hours.
 
Sounds great! We'll be watching and crossing our fingers for you!

Good luck.
 
Mark The Homer said:
Smoked ribs on the offset yesterday / last night. Cherry wood. Sauce on the side - Goldies, Meat Mitch Whomp!, Rufus Teague K.C. Gold Mustard Sauce, Bone Doctors' Carolina Bold. Served with homemade coleslaw.

Wife gave them "8 or 9", DLSF game them a "9" because she said you always have to leave room for improvement.

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Where do you find the Goldies? I've only seen it at Walmart in the $1.00 sample display. I prefer the sweet version
 
Goldees bbq sauce can be hard to find - but I found it here

www.texasfood.com

Texas Food - Texas Made Foods & Texas Gifts

Welcome to TexasFood.com: A Taste of Texas, Delivered to Your Doorstep!Howdy! We're thrilled to have you at TexasFood.com, your ultimate destination for the finest Texan fare. Straight from the heart of the Lone Star State, we bring you a handpicked selection of small-batch artisan foods, along...
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Type goldees in the search

Edit: OTOH, I see amazon now has all versions of goldees sauces and rubs :D
 
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