The BBQ Thread

Ahi on the grill.
Marinated for 30 minutes in "Soy Vey, Veri Veri Teriyaki" sauce.
Total grill time was 2 minutes...

20260815_175853.jpg
 
Went to a friend's last night and he grilled some swordfish. It was absolutely amazing. I don't think I'd ever had grilled swordfish before. Now I have to go buy me some swordfish and grill it.

Though I wonder if it would be better to smoke it...
 
Voice_of_Reason said:
Went to a friend's last night and he grilled some swordfish. It was absolutely amazing. I don't think I'd ever had grilled swordfish before. Now I have to go buy me some swordfish and grill it.

Though I wonder if it would be better to smoke it...
Click to expand...
I love grilled swordfish....now I'll have to try it on the smoker!
 
I did a couple of chuck roasts brisket style on the BGE yesterday. They were so tender that we could cut them with a butter knife. Better than any brisket I have ever done. I really recommend you try this, especially if you don't need a huge piece of brisket and are cooking for just a couple of people. I usually do two of them and use one of them for chili later.

My method is as follows:

1. Inject a 3 lb chuck roast with Rick's Sinful Marinade (Worchestershire Sauce, beer, water, vinegar, cayenne, celery seed, some rub, BBQ sauce, Accent, and beef boullion base)
2. Drain off any remaining marinade and rub down with generous amount of yellow mustard.
3. Apply generous coating of Montreal Steak Seasoning (or rub of your choice)
4. Smoke at 225-250 until you hit 170 internal
5. Wrap in pink butcher paper and put back on the smoker until internal temp 200-205.
6. Rest for a couple hours in cooler if you can (I wrap in towels and put in cooler or insulated zip bags).

Comes out amazing.
 
Boone said:
I did a couple of chuck roasts brisket style on the BGE yesterday. They were so tender that we could cut them with a butter knife. Better than any brisket I have ever done. I really recommend you try this, especially if you don't need a huge piece of brisket and are cooking for just a couple of people. I usually do two of them and use one of them for chili later.

My method is as follows:

1. Inject a 3 lb chuck roast with Rick's Sinful Marinade (Worchestershire Sauce, beer, water, vinegar, cayenne, celery seed, some rub, BBQ sauce, Accent, and beef boullion base)
2. Drain off any remaining marinade and rub down with generous amount of yellow mustard.
3. Apply generous coating of Montreal Steak Seasoning (or rub of your choice)
4. Smoke at 225-250 until you hit 170 internal
5. Wrap in pink butcher paper and put back on the smoker until internal temp 200-205.
6. Rest for a couple hours in cooler if you can (I wrap in towels and put in cooler or insulated zip bags).

Comes out amazing.
Click to expand...
Thanks for sharing! The wrap & rest is huge. My sister makes amazing burnt ends with chuckies. I haven't tried that yet, but it's on the horizon.....
 
My wife loves pork ribs. I'll eat them but I don't go crazy over them like a lot of folks in NC. I have a pretty solid process though. I'm fudging a bit today and using the pellet grill. Got 2 racks of pork back ribs. I prefer them (a little thicker than baby backs which for me are easy to overcook, but not massive like KC style spareribs. Took the skin off the back (which I believe is a must). Rubbed down with yellow mustard, then applied Meat Church Holy Hog. Started my BBQ sauce which sometimes I make from scratch. I start by wrapping some fresh herbs (today it was sage and oregano) with some bacon and securing with toothpicks. Fried the bundle in a little olive oil, then added the BBQ sauce and half a package of frozen black cherries and some cherry juice. Will simmmer that this afternoon.

Doing a modified 3-2-1 method. I do the full 3 hours at 225. I'll pull them and foil wrap with some cherry juice for another hour or so. The take out of the foil and apply my BBQ sauce and smoke them for a final hour. Doing some local corn on the cob to go with.
 
Boone said:
My wife loves pork ribs. I'll eat them but I don't go crazy over them like a lot of folks in NC. I have a pretty solid process though. I'm fudging a bit today and using the pellet grill. Got 2 racks of pork back ribs. I prefer them (a little thicker than baby backs which for me are easy to overcook, but not massive like KC style spareribs. Took the skin off the back (which I believe is a must). Rubbed down with yellow mustard, then applied Meat Church Holy Hog. Started my BBQ sauce which sometimes I make from scratch. I start by wrapping some fresh herbs (today it was sage and oregano) with some bacon and securing with toothpicks. Fried the bundle in a little olive oil, then added the BBQ sauce and half a package of frozen black cherries and some cherry juice. Will simmmer that this afternoon.

Doing a modified 3-2-1 method. I do the full 3 hours at 225. I'll pull them and foil wrap with some cherry juice for another hour or so. The take out of the foil and apply my BBQ sauce and smoke them for a final hour. Doing some local corn on the cob to go with.
Click to expand...

So is your modified 3-2-1 a 3-1-1 instead?
 
I crank it up to 325 once wrapped so usually just an hour and then depending on how they look when I’m saucing them I would go another hour at most. I find if I do them longer they are falling apart
 
Boone said:
My wife loves pork ribs. I'll eat them but I don't go crazy over them like a lot of folks in NC. I have a pretty solid process though. I'm fudging a bit today and using the pellet grill. Got 2 racks of pork back ribs. I prefer them (a little thicker than baby backs which for me are easy to overcook, but not massive like KC style spareribs. Took the skin off the back (which I believe is a must). Rubbed down with yellow mustard, then applied Meat Church Holy Hog. Started my BBQ sauce which sometimes I make from scratch. I start by wrapping some fresh herbs (today it was sage and oregano) with some bacon and securing with toothpicks. Fried the bundle in a little olive oil, then added the BBQ sauce and half a package of frozen black cherries and some cherry juice. Will simmmer that this afternoon.

Doing a modified 3-2-1 method. I do the full 3 hours at 225. I'll pull them and foil wrap with some cherry juice for another hour or so. The take out of the foil and apply my BBQ sauce and smoke them for a final hour. Doing some local corn on the cob to go with.
Click to expand...
Not huge fan of pork back or baby back ribs on the smoker because you pretty much have to use the 2-2-1 method, or some variation thereof, to cook them evenly, (like you did), because they don't seem to cook evenly if they're not wrapped because of the thick strip of meat that runs along the top. I actually prefer them in the slow cooker.
That said, those sound pretty damn good!
I love a big ol' slab of spares, or St Louis style, ribs which I no longer wrap, unless she requests them.
How did they turn out?
 
Really good. BBQ sauce was insanely good. I'm not a rib fanatic, but I am pretty confident I have done them so many times.
 
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