The BBQ Thread

Ashburn Dave said:
Sweet or salty? I'm a Texas rub guy so give me some salt, pepper and little garlic most times but every now and then a little BBQ sauce to sweeten them up is desired.

I haven't split a brisket in years. It's too easy to leave them whole and trim a little bit for shape.
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For us...salty for beef burnt ends. A little sweet for pork belly burnt ends.
 
Mark The Homer said:
Yes. I think the basic brisket burnt ends are just that - burnt ends. You cut them off the brisket directly. They are cut off because they are burnt.

As I recall, Meathead talks about this, as it evolved a few decades ago. The pitmaster at an acclaimed bbq place in the midwest or maybe Texas would slice them off the brisket point muscle because they were considered dry and burnt. And, since they were considered "burnt", rather than throw them away, he'd throw them on a small dish at the bar for the customers for free. And people would nibble on them. But they were so amazingly delicious, due to the crispy rendered fat, they became a favorite.

Those were the original burnt ends which became popular. As Skinsfan1311 suggests above, they were salty, not sweet.

The idea of slicing brisket cubes and cooking them separate in a sweet bbq sauce is a different thing - even if they are called burnt ends.
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True...but calling them BBQ beef chunks doesn't sound as good...
 
Has anyone used one of these pizza toppers? I've been thinking about buying an pizza oven but this looks like a cheap alternative.

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Ashburn Dave said:
Has anyone used one of these pizza toppers? I've been thinking about buying an pizza oven but this looks like a cheap alternative.

View attachment 11342

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I don't know much about 'em...but the reviews aren't that good and I'm a firm believer in you get what you pay for. Not sure if a gas grill will get hot enough.
 
Anyone got a go to pork chop recipe? Thinking I’m going to buy some thick ones, hit them with a brown sugar, cayenne, cinnamon, and cumin rub, and smoke (either after searing or do a reverse sear)?

Or possibly marinate in lime juice, honey, garlic, sriracha, and soy…

I find pork chops challenging
 
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Boone said:
Anyone got a go to pork chop recipe? Thinking I’m going to buy some thick ones, hit them with a brown sugar, cayenne, cinnamon, and cumin rub, and smoke (either after searing or do a reverse sear)?

Or possibly marinate in lime juice, honey, garlic, sriracha, and soy…

I find pork chops challenging
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How thick are they? If they are thick than treat and cook them like steaks. MW max.

I make a simple glaze of brown sugar, dijon, Texas Pete and orange marmalade. It's killer
 
Not as thick as I prefer. I think an inch at most. I went with the marinade and they look pretty great - we’ll see. Grilling avocados as we speak which is a BBQ secret weapon for anyone who hasn’t done them
 
Boone said:
Not as thick as I prefer. I think an inch at most. I went with the marinade and they look pretty great - we’ll see. Grilling avocados as we speak which at a BBQ secret weapon for anyone who hasn’t done them
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See my edited response sir
 
Boone said:
Thanks brother - I always pay close attention to your tips as I know you are a pro. :cheers:
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Thank you sir. Wish we could break bread together. "Was" a long time ago
 
We may yet make it happen! That’s the magic of BGO!
 
Boone said:
Anyone got a go to pork chop recipe? Thinking I’m going to buy some thick ones, hit them with a brown sugar, cayenne, cinnamon, and cumin rub, and smoke (either after searing or do a reverse sear)?

Or possibly marinate in lime juice, honey, garlic, sriracha, and soy…

I find pork chops challenging
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Sooooo? What did you do? How were they?
 
Boone

What did you end up doing? Looks good I would be happy to eat that
 
Boone said:
Anyone got a go to pork chop recipe? Thinking I’m going to buy some thick ones, hit them with a brown sugar, cayenne, cinnamon, and cumin rub, and smoke (either after searing or do a reverse sear)?

Or possibly marinate in lime juice, honey, garlic, sriracha, and soy…

I find pork chops challenging
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I see that you've already cooked them and they look great.
I don't have a go-to, because they're like a blank canvas & there are a lot of different ways to prep & cook.
That said, with rare exceptions, I dry brine w/kosher salt the night before.
If they're more than an inch thick, I reverse sear them, like a steak.
The most important thing is not to over-cook them. I take them to 140° internal, then sear them.
 
I did that honey sriracha marinade. Smoke them for about 30 minutes on the RecTeq then pulled them off, cranked it up to 375, threw them back on for 8 min per side. Hit them with more marinade and rested. They were really good.

Grilled avocados while the chops rested. If you haven’t tried that you are missing out.
 
Grilled avocados! Never heard of that one. I guess I am missing out! I will have to try that.
 
Super simple Mark. Cut your avocados in half, remove seed. Score the fruit (crosshatch like tic-tac-toe). Make a marinade with lemon juice, olive oil, minced garlic, salt, and pepper. Fill each avocado with the marinade. Grill cut side down for 3 minutes or so (long enough to get grill marks). Flip, add more marinade, and grill another 3-5 minutes until they are soft.

One of my favorite sides. Even people that aren't crazy about avocado will love them.
 
Skinsfan1311 said:
I see that you've already cooked them and they look great.
I don't have a go-to, because they're like a blank canvas & there are a lot of different ways to prep & cook.
That said, with rare exceptions, I dry brine w/kosher salt the night before.
If they're more than an inch thick, I reverse sear them, like a steak.
The most important thing is not to over-cook them. I take them to 140° internal, then sear them.
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Thanks! Yes - I thought about brining. The butcher shop I use nearby usually has 1 1/2" to 2" chops but these weren't even an inch thick, so I didn't need to do a lot to get them cooked. Agree on not overcooking. Nothing worse than a dry pork chop. And I do think the quality of the chops makes a difference.

On your point about pork being 'a blank canvas' - I think that's a very apt way of putting it - and that's the part I struggle with, coming up with flavors that really shine with chops. I do highly recommend that honey-sriracha marinade... my brother and I came up with that one for salmon but it works with lots of things.
 
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