The BBQ Thread

Do you add any liquid at all or tallow or just put them in the pan and foil them?
 
Boone said:
Do you add any liquid at all or tallow or just put them in the pan and foil them?
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Stuck 'em in the pan with no liquid but a little tallow wouldn't hurt.
 
Boone said:
I realize it's just my experience, but having read a LOT online in the last 2 years, I would no longer recommend a Traeger. I had nothing but problems with mine after the first month or so. I know they *used to be* highly regarded, but I would definitely go another route.

My RecTeq has not been perfect, but it is a finally oiled machine compared to the Traeger. Just one guys opinion (but look at web reviews and you will see what I am talking about).

You are definitely right though that you cannot beat a pellet smoker for convenience. The results you can get aren't quite up to more traditional smokers, but convenience has to be a huge consideration as you can literally come home from work, fire it up, and be cooking in 10 minutes.

Btw - we do have a thread specifically for BBQ equipment...

www.bgobsession.com

Your Grilling Weapon of Choice?

I've had a lot of grills/smokers over the years. I've pretty much always owned a Weber Gas Grill and, over the past several years, have split time between a Weber Genesis gas grill and a Weber Smoky Mountain smoker. I love the convenience of a gas grill, but the smoker can do things not possible...
www.bgobsession.com www.bgobsession.com
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Which RecTeq do you have, if you don't mind me asking? My Traeger travel smoker is acting up again so I might look to replace it. You're right about the quality of Traeger lacking. I've already had to replace both control panels on my two Traeger's and it looks like another panel has gone bad.

RecTeq has a portable one called the Road Warrior that I'll be checking out.

Does yours hold a steady temp. My travel Traeger when set at 225 F, will flip from 300 F to 165 F continuously. Previously, it would bounce from 245 to 225 which is acceptable.
 
Damn Giant! They advertised $5.99lb chuck roast...but they only come in 2lb cryovac packs, so I picked the thickest one and put it on the smoker. I'm using all the tricks to keep this one from drying out. I even put a pan of water under the grate. I'm using Jealous Devil XL lump and a few small hickory chunks.
Dry brined it last night with kosher salt, sprinkled some brisket rub that a buddy of mine in Texas makes,(I know, I know :LOL:), injected it with tallow , and wrapped with foil smeared with a little more tallow and just stuck it back on the smoker. Temp was 170° internal and avg cooking temp at the grate is 250°.
The stall was almost 2 hrs ~151°.
I included a pic of the rub and its ingredients in ICYRC.
 

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That looks fantastic. I've never heard of anyone 'injecting' tallow. I assume you are melting it first (or are you loading a syringe full of solid tallow)? I am not sold on the whole tallow thing but trying to be open to new (for me) ideas... Is that bok choy or something else on the plate?
 
Boone said:
That looks fantastic. I've never heard of anyone 'injecting' tallow. I assume you are melting it first (or are you loading a syringe full of solid tallow)? I am not sold on the whole tallow thing but trying to be open to new (for me) ideas... Is that bok choy or something else on the plate?
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Thanks and your are correct. I zapped the tallow in the microwave at low power to liquify it enough to inject.
I rarely inject, but this was such a small piece of meat that a little dose of additional fat couldn't hurt.
Yeah, that's grilled baby bok choy.
 
Dave, I 'm curious - I don't see a lot of rub on those... what have you got on them? Did you inject at all? Myself - I typically use yellow mustard as a binder and either use a storebought pork rub or make one. I do like Meat Church's honey hog rub but I don't find the rub makes that big a difference in pulled pork.
 
Boone said:
Dave, I 'm curious - I don't see a lot of rub on those... what have you got on them? Did you inject at all? Myself - I typically use yellow mustard as a binder and either use a storebought pork rub or make one. I do like Meat Church's honey hog rub but I don't find the rub makes that big a difference in pulled pork.
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No rub when it's Eastern Carolina style. This time I just mopped. In the past I would inject and then mop but I don't think injecting really adds any flavor.

I do mustard and rub when I'm doing my regular pulled pork. My rub there is the traditional bbq rub and I finish that off with bbq sauce.

Eastern Carolina sauce is just sauce.
 
Ashburn Dave said:
Which RecTeq do you have, if you don't mind me asking? My Traeger travel smoker is acting up again so I might look to replace it. You're right about the quality of Traeger lacking. I've already had to replace both control panels on my two Traeger's and it looks like another panel has gone bad.

RecTeq has a portable one called the Road Warrior that I'll be checking out.

Does yours hold a steady temp. My travel Traeger when set at 225 F, will flip from 300 F to 165 F continuously. Previously, it would bounce from 245 to 225 which is acceptable.
Click to expand...

Sorry Dave, I missed your question the first pass. I have the 'Backyard Beast' but I would not recommend that model. I love it when it works perfectly but I have had major problems with the pellet auger. What happens is, when you fill the pellet chamber, the pellets will absorb moisture (mainly just from the air I suppose) and the pellet auger will jam up. I have had to repeatedly take the cover off of the auger and 'unjam' it for this reason. In the winter it is even worse because the moist pellets will 'freeze'. This is probably somewhat of an issue for all pellet smokers, but I just don't think the auger motor is sufficiently powerful enough to clear minor jams.

Rec Teq has already retired my version of the Backyard Beast 1000 and has a newer model. Maybe that one is better.
 
Doing a bone-in ribeye (3 lbs) on the Weber kettle. I!direct to 125 degrees, pull and wrap, then add charcoal and get fired cranking and throw them back on for reverse sear.
 
I just bought these babies at a butcher shop in Charlottesville. Just under 4lbs each. I can't wait to fire up the smoker!

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I am very lucky because my local family owned grocery has a full service butcher shop. I can get high quality brisket and most items and it's 2 miles from my front door. I have never seen full size beef ribs there. I will see them chopped up Korean-style but not full ribs. I should probably ask them about that. Sure - I could order them online, but I would make them a lot more often if it didn't require planning a week in advance :) I'll bet those are going to be awesome.
 
Ashburn Dave said:
I have a book Holy Smoke the big book of NC BBQ, that talks about how it all started. Here is one pic from it showing the typical open pit and them mopping with the vinegar sauce.


View attachment 14484
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Thanks for sharing. I ordered the paperback version on Amazon - look forward to checking it out. What an amazing photo!
 
Boone said:
Thanks for sharing. I ordered the paperback version on Amazon - look forward to checking it out. What an amazing photo!
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There are a number of recipes in the book as well as a lot of history.............................but be warned there are a few pictures that could trigger a reaction. There was segregation in those times and that does show up in some pics. Thank God we never lived through those unfortunate times.
 
Boone said:
I am very lucky because my local family owned grocery has a full service butcher shop. I can get high quality brisket and most items and it's 2 miles from my front door. I have never seen full size beef ribs there. I will see them chopped up Korean-style but not full ribs. I should probably ask them about that. Sure - I could order them online, but I would make them a lot more often if it didn't require planning a week in advance :) I'll bet those are going to be awesome.
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Yeah, I'm looking forward to cooking these bad-boys. Anytime we take a road trip I do a search for local butchers and take a cooler. He brought out a big slab so I could pick out the ribs that I wanted and he sliced, trimmed and vacuum packed them while I watched.
I paid ~ $105.00 for them.
 
Been out of the house most of the day, so doing something simple... chicken breasts soaked in some lemon juice and olive oil, with some lemon pepper rub. Doing them on the pellet grill at 375 degrees. Yellow saffron rice to go with.
 
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