The BBQ Thread

Fired up the Big Green Egg for some spareribs. Removed the membrane, trimmed them up, slathered in some yellow mustard and applied pork rub. Will smoke 3-2-1 method, spritzing with apple juice/cider vinegar after they set up a little. Cherry chunks for smoke.

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Making my homemade BBQ sauce to go with … I might share recipe if someone begs me. Bacon wrapped fresh herbs (sage, thyme, bay leaves) in the pot along with onion, garlic, jalapeño, ketchup, red wine vinegar, maple syrup, (I normally use molasses but didn't have any), brown sugar. cumin, dry mustard, paprika, black pepper, and frozen mango and peaches. Simmered all afternoon until fruit is falling apart. Black cherries are also a great choice, or you can skip the fruit altogether.
 
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We always celebrate our 'wins' in cooking. Tonight was a huge fail. I got my ribs up to 160-170 and then pulled them off and wrapped with in foil with some apple juice... put them back on the grill. After an hour pulled them out, sauced them, and left them on the BGE for another 45 minutes or so. Took my eyes off them as Washington pulled off the late win. When I pulled them off they looked amazing. But quickly realized they'd gotten burned on the bottom. They were still good, but you couldn't eat the bottom of them.

Bummer after putting 5 hours into them. It happens.

I normally 'coil' ribs by rolling and putting skewers through the sides. Mostly I've done this because you can BBQ more racks that way. Today I realized theres another benefit that technique - as I wouldnt have burned these if they'd been prepped that way. BBQ lessons. I may never stop learning them.
 
Boone I hope the top halves were good!

Like anything in life we are always learning. I can't tell you how many times I've burnt bread, over cooked meat, or broken Hollandaise.

The trick is to learn from our mistakes and hopefully not make the same ones again. Distraction is a chefs bane. Use your timer on your cell.
 
It’s tough on an egg because the venting system is not precise… you drop temp and open a vent just slightly more and come back 5 min later and the temp has soared 50 degrees. I know this and I did not watch closely enough.
 
Boone said:
It’s tough on an egg because the venting system is not precise… you drop temp and open a vent just slightly more and come back 5 min later and the temp has soared 50 degrees. I know this and I did not watch closely enough.
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That's fucked up. I used to be really good with the sidecar and wood. That was always a challenge, especially without thermometers
 
So - we have a little front coming through in North Carolina. That means grocery store panic shopping and insanity. It IS snowing, granted, but good lord people lose their minds. My wife works a 12 hour shift on Saturday at the hospital we both work in. She showed up today at noon. Will sleep in an empty patient room (God no!), and I'll be surprised if she comes home tomorrow night even though it supposed to approach 40 degrees tomorrow.

So I'm on my own, me the fish and the geriatric cat. Woo-hoo!

So, I went to the local butcher shop, not to panic buy, but just because I need something to occupy myself with. So far - this is my BBQ weekend plan.

1. I'm marinating about 6 lbs of sliced flank steak in a mix of soy sauce, worcestershire sauce, fish sauce, salt, pepper, garlic and onion powder, ketchup, BBQ rub, and some BBQ sauce. I'm going to do some jerky with it on my new RecTeq smoker.

2. I bought some bone in pork butts and I'm going to do some pulled pork tomorrow. I usually rub them down with mustard and a pork rub but I'm semi-following a RecTeq recipe on their app and coating them with a mix of mustard and molasses, and using a mop sauce with apple juice/cider vinegar and some other ingredients. I'm going to take my time with it tomorrow, start early, wrap at 165 or so, pull at 200, and let it rest a few hours before I pull it.

3. Sunday I'll do a couple types of wings on the smoker.

It's wildcard weekend - anyone BBQing? Whatcha got?
 
Boone said:
We always celebrate our 'wins' in cooking. Tonight was a huge fail. I got my ribs up to 160-170 and then pulled them off and wrapped with in foil with some apple juice... put them back on the grill. After an hour pulled them out, sauced them, and left them on the BGE for another 45 minutes or so. Took my eyes off them as Washington pulled off the late win. When I pulled them off they looked amazing. But quickly realized they'd gotten burned on the bottom. They were still good, but you couldn't eat the bottom of them.

Bummer after putting 5 hours into them. It happens.

I normally 'coil' ribs by rolling and putting skewers through the sides. Mostly I've done this because you can BBQ more racks that way. Today I realized theres another benefit that technique - as I wouldnt have burned these if they'd been prepped that way. BBQ lessons. I may never stop learning them.
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You wrapped ribs based on temp?
 
Boone said:
So - we have a little front coming through in North Carolina. That means grocery store panic shopping and insanity. It IS snowing, granted, but good lord people lose their minds. My wife works a 12 hour shift on Saturday at the hospital we both work in. She showed up today at noon. Will sleep in an empty patient room (God no!), and I'll be surprised if she comes home tomorrow night even though it supposed to approach 40 degrees tomorrow.

So I'm on my own, me the fish and the geriatric cat. Woo-hoo!

So, I went to the local butcher shop, not to panic buy, but just because I need something to occupy myself with. So far - this is my BBQ weekend plan.

1. I'm marinating about 6 lbs of sliced flank steak in a mix of soy sauce, worcestershire sauce, fish sauce, salt, pepper, garlic and onion powder, ketchup, BBQ rub, and some BBQ sauce. I'm going to do some jerky with it on my new RecTeq smoker.

2. I bought some bone in pork butts and I'm going to do some pulled pork tomorrow. I usually rub them down with mustard and a pork rub but I'm semi-following a RecTeq recipe on their app and coating them with a mix of mustard and molasses, and using a mop sauce with apple juice/cider vinegar and some other ingredients. I'm going to take my time with it tomorrow, start early, wrap at 165 or so, pull at 200, and let it rest a few hours before I pull it.

3. Sunday I'll do a couple types of wings on the smoker.

It's wildcard weekend - anyone BBQing? Whatcha got?
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That sounds great!
I BBQ so much, (and work a grill at tailgate s) that I'm taking a break and cooking inside. That and it's supposed to snow tomorrow.
Traditional football fare stuff...like Buffalo wings, pizza, hot dogs, chips & dips, etc.
 
Skinsfan1311 said:
You wrapped ribs based on temp?
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I don't normally track temp on ribs as I find with all the bones my probes don't measure accurately. I do it more by time and feel. I generally use the 3-2-1 method but unless they are massive spareribs I usually find that's too long. I probably more typically go 2-1-1 or something closer to that. I don't like my ribs so cooked that I have trouble getting them off the smoker in one piece but I know some folks love them that way.
 
Boone said:
I don't normally track temp on ribs as I find with all the bones my probes don't measure accurately. I do it more by time and feel. I generally use the 3-2-1 method but unless they are massive spareribs I usually find that's too long. I probably more typically go 2-1-1 or something closer to that. I don't like my ribs so cooked that I have trouble getting them off the smoker in one piece but I know some folks love them that way.
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Same.
If I had my druthers, I wouldn't do 3-2-1, or any variation thereof, because I prefer more tug to my ribs. The only reason I do 'em that way because of Mrs Skinsfan....
 
To quote Om.... 'God... I do love it so....'
 
Couple of things I did differently with these pork butts that I don't normally do with pulled pork. I injected using a mix of apple juice, some apple cider vinegar, worcestershire sauce, salt, and some pork rub. Let it sit overnight after injecting. I scored the fat cap which ordinarily I would mostly remove. And I am going to use a mop sauce after a few hours (letting the crust start to form before mopping) and will re-mop every hour or so. Not going to wrap as I usually do but will foil after I get them to 200 or so and let rest for several hours before pulling.
 
It's all confusing to me. Pork butt. Boston butt. Shoulder. Picnic. I tried to figure it all out but was hogwalloped.
 
What is a true pig butt called? And, yeah, I’m bored this morning. 🤣
 
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