The BBQ Thread

Ashburn Dave said:
That sounds like a great work trip. The full moon helped your vision at night on the buggies but the Saudi Arabia stars and night sky would have been mind blowing without that bright moon washing the stars out.

Something like this:

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It was a 2-year project so I was over there quite frequently. I agree about the stars at night they were beautiful when you were away from the city. Multiple huugggge tents
 
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Boone said:
My memories of nearly a year in the Middle East are not as romantically positive as your all’s.
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This was acting as a global data center consultant.

My time in the military took me throughout the Middle East North Africa Central and South America during the 80s. Trust me I've spent my time in hell also. Never in an officially declared war, which can actually be worse.
 
I picked up a fun little USMC- inspired cookbook a number of years ago…

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Most of the ‘recipes’ aren’t inspiring, but one of them, from ‘Disco’ is a really great steak marinade, especially if you like a little spicy heat. I'll often just sub in a couple of splashes of OJ for the orange zest which works well. If you decide to try it, I recommend doing it the night before so the flavors really have a chance to infuse.


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Really enjoyed the day yesterday. Perfect temp and calm winds. Smoked St Louis on the offset all afternoon. Used a home made Rendezvous restaurant copycat rub (no sugar) and cherry wood splits. The cook went very well. Ribs came out perfect. Served dry with three different bbq sauces for dipping. Blueberry pie for dessert. This photo is about four hours in - of a six hour cook.

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Mark The Homer said:
Really enjoyed the day yesterday. Perfect temp and calm winds. Smoked St Louis on the offset all afternoon. Used a home made Rendezvous restaurant copycat rub (no sugar) and cherry wood splits. The cook went very well. Ribs came out perfect. Served dry with three different bbq sauces for dipping. Blueberry pie for dessert. This photo is about four hours in - of a six hour cook.

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Do you just smoke for the full 6 hours? I typically do the 3-2-1 style where I wrap and braise for 2 hours in the middle for extra tenderness.

I have thought about just smoking the ribs for 6 hours but never actually tried it.

I prefer St. Louis style ribs, and I prefer mine to be so tender a good hard scowl can make them fall off the bone. See folks like a bit more chew on their ribs, I’m a fall apart kinda guy.
 
I'll buy the baby backs or the St louis, whatever's on sale. These were $2.99. I usually wrap at the end unless they are already done which might happen if they're a really skinny rack. I use the MSB method on YT. These were in the smoke five hours and then wrapped about a half hour. Then checked for done-ness. I like to use my top-down offset when doing ribs.

1 hour 225

Flip

1 hour 225

Flip

1 hour 225

Start spritzing with apple cider vinegar / water every 15 mins

1 hour 225

Jack temp to 275 - keep spritzing

1 hour 275

Check for doneness. Pull if done, otherwise wrap tight and continue.

Continue 275 until done - usually about a half hour.

If people aren't ready to eat, then drop the temp down to 150 and wait.

This will give me tender juicy ribs, not quite fall off the bone, but leaves the bone clean

I really like the flavor of the rendezvous rub - it's a unique flavor. But we'll serve with a heated dipping sauce or three.


Here is the list of the new Texas Monthly TOP FIFTY BBQ places. They only do this every four years, apparently: https://www.texasmonthly.com/interactive/top-50-bbq-2025/

Here is a list of the top ten I saw posted on Reddit this morning (Goldee's dropped from #1 to #3):

  1. Burnt Bean
  2. Leroy & Lewsis
  3. Goldee's
  4. Redbird (They were my fave to be #1)
  5. GW's
  6. Interstellar
  7. Dayne's
  8. LaVaca
  9. Truth
  10. Evie May's
 
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Burnt ends are my favorite BBQ. Beef ribs are a close second but IMO nothing beats a good burnt end. For these I'll separate the point from the flat and smoke them separately. The flat can dry out this way but the point or burnt ends are to die for.

FYI for Boone regarding the download error that a lot of us see. I had to convert these two videos to GIF's before I could post them. I kept getting the something went wrong message when pasting the full 9 second videos. I even logged off and back on to see if that would fix it but it did not.


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Those look great! The burnt ends are my favorite.
I don't separate the point until after the brisket is cooked....then I separate it, vac-seal & freeze it to make burnt ends later.
Since it's just Mrs. Skinsfan & me, we get a lot of meals out of a single packer..a good bit of tallow too.
 
Do they sill just brisket points??? Off to investigate.

*they do!*. I will be trying this at some point in the future.
 
I don't separate the point and flat anymore but I used to. Here is a video on smoking them separately.

I might just have to do it again since the burnt ends are awesome like this.

 
I like the *idea* of burnt ends, but the final product just doesn't do anything for me - it's probably due to not really having a sweet tooth. For those that do prefer 'sweet' I can see how good they are though.

Xenforo (our forum software) isn't really 'video-friendly' unless you upload the videos to a social media site like You Tube. Not much I can do about it unfortunately.
 
Ashburn Dave said:
I don't separate the point and flat anymore but I used to. Here is a video on smoking them separately.

I might just have to do it again since the burnt ends are awesome like this.

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I watched the entire video....now I feel better about how much I trim a whole packer. I don't hack off huge pieces of meat like that guy, but I do trim a lot of fat, (except for some on the flat), and it always amazes/pisses me off, that I start with a 17-18lb brisket, and end up with something like a 13-14 lb roast. I do render all the fat into tallow, so it's not a complete waste, but it still rubs me the wrong way. I usually only do a couple briskets a year, so I buy Prime, and we do get a lot of meals out of them.

If you freeze the whole smoked point, you can get another meal, or two out of it later. It's pretty fast and easy, because most of the cooking is already done, Thaw, cube, and cook in a covered foil pan with a little tallow & your favorite sauce for a couple hours. until they're tender then remove the foil and cook until the sauce gets caramelized.
 
Boone said:
I like the *idea* of burnt ends, but the final product just doesn't do anything for me - it's probably due to not really having a sweet tooth. For those that do prefer 'sweet' I can see how good they are though.

Xenforo (our forum software) isn't really 'video-friendly' unless you upload the videos to a social media site like You Tube. Not much I can do about it unfortunately.
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You can do them without all the sweet stuff too. It does seem like a lot of folks mix cola and/or brown sugar with a sweet BBQ sauce. I like 'em either way, but lean towards savory...
 
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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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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Exactly
 
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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