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What was he in town for?
The first annual St. Louis River Rub. Doubt he's back or the event itself. They promised $28K in prize money, but the morning of the turn in they got all team capts together to tell them they were $5K short on the prize money. Then, when they awarded the prizes, it turned out they were $9600 short. When they admitted the shortfall at 11, Johnny told them to get their butts to the bank and withdraw the cash because he didn't trust a check from them. They did. Paid everyone in cash, albeit much lower than what was promised. They were talking of having Jimmy Buffet at the next one, but I doubt that will happen.
Hadn't heard anything about this. Where was it held? I knew about the que-topia thing few weeks ago, but couldn't make it.
There wasn't much advertising and they didn't get enough teams. There was no foot traffic. All the vendors will not be back because of it. It was in a sweet spot, south of the stadium right across from Patty O's. Had lots of vendors, but they promised too much. I hope it's back next year, but it's not looking good.
I stated that it is not a good idea when smoking ribs, not grilling them. It's been my experince when cooking at 225-250 for 3.5 to 4 hours brined ribs get hammy in testure.
When I get some time, I plan on testing this theory as well. I'll go a nice low and slow and see if I get that same effect. you're not the only person that says this...
I know its an old post, but just noting that I agree not to use salt in the rub after brining. The spatchcocks look great.
Yeah, I never use salt in my rubs if I brine. Doesn't need it...
Thanks guys - this did turn out well without any salt in the brine. I appreciate the direction and feedback.
What are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.'Tiger Fan said:
I don't see any problem with pre skewering.'Tiger Fan said:
This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers. One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor...'Tiger Fan said:
ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them'Tiger Fan said:Assume I can accomplish the same thing by just brushing the marinade on the veggies while on the grill?
I don't see any problem with pre skewering.'Tiger Fan said:This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.'Tiger Fan said:
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
Answers in red above. FWIW, this is what I plan to use as my marinade:1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 teaspoon ground black pepper
"APRICOT, PLUM, PEACH, NECTARINE - All have a flavor similar to hickory, but with a milder smoke and fruit notes, these wood are perfect with most lighter meats, such as chicken, turkey, pork and fish. The flavor of sweet woods, once cut, will dissipate and become lost over time, so older supplies may not be as effective at flavoring your meats. When dealing with plum wood, make sure that it is of the fruit bearing varieties."Link. The article says the wood should be seasoned. Not sure what that means.
Thanks, I saw similar information when I googled this morning. Was just wondering if anyone here had ever used it.'Rohn Jambo said:
My very first smoker that I learned on was an electric brinkmann. The sides get hot enough that you can't touch it but I can't see it starting a fire. As for smoking, it is what it is. Not great but it gets the job done.
Plum is excellent. A little harsher than apple, but not in a bad way. It's got a little extra bite. I smoked ribs with plum on Sat. As for it needing to be seasoned, that means letting it dry out and age for a year or so. This is a highly contested debate. Can you use green wood or should it be seasoned? Myron Mixon, the winningest man in BBQ, uses peach cut down the week of his comp. I've used pear wood cut down that morning. I tasted no difference to aged wood. Go ahead and use it. It's great.
You can do a marinade, but not sure what impact it will have. I would just brush on. You could do both... maybe do a side by side. marinate some and don't marinate others and do a taste test and let me know the results.No garlic or onion in that marinade?ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them
I don't see any problem with pre skewering.This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
Great thanks. I have a couple more questions. Should I chunk it up now or cut off chunks when I need it? And how should it be stored?
I heated the leftover marinade to a glaze and brushed that on the veggies...they were really good. Overall I think it turned out pretty good. I followed the recipe to a T, but I think next time, I will make more marinade and definteily add garlic and onions.You can do a marinade, but not sure what impact it will have. I would just brush on. You could do both... maybe do a side by side. marinate some and don't marinate others and do a taste test and let me know the results.No garlic or onion in that marinade?ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them
I don't see any problem with pre skewering.This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
I would chunk it up now into baseball size chunks. I keep mine in boxes in an old entertainment center in the garage. Some are in cardboard, others in milk crates. Just keep them off the floor so they don't get wet. They could get moldy and you don't want that in your grill. Also, if you come across some really porous pieces of wood that are uber light, pitch them. The ants or termites have done a job on those pieces.'NewlyRetired said:
Hi TF,One thing just to note - you probably already know this and aren't doing this but to be clear on "leftover marinade": Any marinade that's leftover after being used to marinate meat is usually best to be discarded. The reason being that it's easy to use it like a sauce and not cook it fully. Remember it's basically been sitting on raw chicken or whatever you've marinated. I wouldn't want to risk brushing that marinade on a vegetable skewer that gets grilled for just a couple of minutes.'Tiger Fan said:I heated the leftover marinade to a glaze and brushed that on the veggies...they were really good. Overall I think it turned out pretty good. I followed the recipe to a T, but I think next time, I will make more marinade and definteily add garlic and onions.'TheFanatic said:You can do a marinade, but not sure what impact it will have. I would just brush on. You could do both... maybe do a side by side. marinate some and don't marinate others and do a taste test and let me know the results.No garlic or onion in that marinade?ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them
I don't see any problem with pre skewering.This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
Hi John,Everyone has an opinion on how long the wood needs to be seasoned. Lots of people use fruit woods that are still green. A few people use mesquite that is green. Most folks prefer hickory to be seasoned like you would for a fireplace. That means about 1-2 years after it's cut.
It means wood that's too dry as it starts to dry out too much or even rot.
I always reuse my marinade but I also let the marinade boil for at least 30 minutes. Is it safe to use the marinade if it has been boiling for a while?Hi TF,One thing just to note - you probably already know this and aren't doing this but to be clear on "leftover marinade": Any marinade that's leftover after being used to marinate meat is usually best to be discarded. The reason being that it's easy to use it like a sauce and not cook it fully. Remember it's basically been sitting on raw chicken or whatever you've marinated. I wouldn't want to risk brushing that marinade on a vegetable skewer that gets grilled for just a couple of minutes.'Tiger Fan said:I heated the leftover marinade to a glaze and brushed that on the veggies...they were really good. Overall I think it turned out pretty good. I followed the recipe to a T, but I think next time, I will make more marinade and definteily add garlic and onions.'TheFanatic said:You can do a marinade, but not sure what impact it will have. I would just brush on. You could do both... maybe do a side by side. marinate some and don't marinate others and do a taste test and let me know the results.No garlic or onion in that marinade?ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them
I don't see any problem with pre skewering.This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
Better to use a marinade there that's never been in contact with the raw meat for that.
Just wanted to be clear on that for anyone reading.
J
Great thanks! Looks like I will be sawing a bunch of thick discs tomorrow.
It would be fine if you boil it. I just worry about raw meat stuff and probably get overly cautious there.JI always reuse my marinade but I also let the marinade boil for at least 30 minutes. Is it safe to use the marinade if it has been boiling for a while?Hi TF,One thing just to note - you probably already know this and aren't doing this but to be clear on "leftover marinade": Any marinade that's leftover after being used to marinate meat is usually best to be discarded. The reason being that it's easy to use it like a sauce and not cook it fully. Remember it's basically been sitting on raw chicken or whatever you've marinated. I wouldn't want to risk brushing that marinade on a vegetable skewer that gets grilled for just a couple of minutes.'Tiger Fan said:I heated the leftover marinade to a glaze and brushed that on the veggies...they were really good. Overall I think it turned out pretty good. I followed the recipe to a T, but I think next time, I will make more marinade and definteily add garlic and onions.'TheFanatic said:You can do a marinade, but not sure what impact it will have. I would just brush on. You could do both... maybe do a side by side. marinate some and don't marinate others and do a taste test and let me know the results.No garlic or onion in that marinade?ThanksWhat are you hoping to gain by marinating veggies? Mushrooms can take on the flavor of a marinade, but only need a few seconds to soak in the flavor. I'm not entirely sure what you gain by marinating onion or peppers or baby tomatoes.I saw a recipe online that said to marinate them
I don't see any problem with pre skewering.This is recommended.One note. A lot of times you see those premade kabobs with meat and veggies on one skewer. I don't recommend going that route. Almost always something cooks faster than something else on that stick. I generally use one ingredient on a skewer. So one with only meat, one with only shrooms, one with only peppers, etc. Otherwise you'll have a bunch of dry meat and raw peppers.
One more thing, I'm a big fan of basting sauces on skewers. Brushing the meat and veggies with a sauce that caramelizes on them adds a lot of flavor... Do you mean brushing them when on the grill? Is this in addition to marinade?
Better to use a marinade there that's never been in contact with the raw meat for that.
Just wanted to be clear on that for anyone reading.
J
The problem with doing this for a large group is not everyone will like a sauce. Some hate vinegar, some hate the sweet stuff. It's tough to please all the people all the time. I just let people choose after the fact. I inject the meat prior to putting them on the smoker and then usually foil them when they hit an internal temp of 170* or so. I then leave them on for a couple more hours and then drop them in a cooler for a while after that. Maybe put a little apple juice or something in with the foil. They should come out super moist once you hit whatever your ideal temperature is for pulling.
I've also used a basic East Carolina sauce as a finishing sauce if you like spice and vinegar (which I do)
This does exactly what you want. Doesnt overpower the pork at all. I usually offer a thicker sauce as a condiment.
190 to 200http://hogwildbbq.blogspot.com/2007/08/chuck-roast-pulled-beef-barbecue.html
Cool thanks. That looks like a decent technique. I am going to try that.
Not at all. Just make sure you can keep constant temps and you should have no problem. Brining is a must as PatriotJohn mentioned. First I've heard of icing the breasts. You could also cover the breasts with strips of bacon so they are basted during the process. Keep replacing the bacon as it becomes crisp till about an hour left in the cook so the skin will brown up nicely....
I did turkeys in my kettle for years before getting a WSM. Its much more "hands-on" than using a smoker and you need to do a fairly small bird or it wont cook evenly. The end result is just as tasty, but probably wont look as nice as one done in a smoker. The method I used was to start with 5 brickets in a pile on each side (you can use matchlight for your started piles, but you need to use no-fluid brickets from here on out). Once they are covered with ash, drop some wood chips on top of each pile and put the bird on. Every hour add 2-3 more brickets to each side and more wood chips as needed. Think it took like 6-8 hours?
while checking the temps.
