msommer
Footballguy
My Weber (22") is a good bit smaller than that. Not sure, but I think the concentration would be quite low. Maybe it you use two at the same time or fill the top with a baloon or something to reduce the empty space.
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***Official Grilling and Smoking Thread*** (2 Viewers)
- Thread starter bryhamm
- Start date
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Insoxicated
Had a competition Rib class Sunday with the pitmaster of our team Troy Black. Picked up quite a few tidbits I'd never heard before... very useful both in home BBQ as well as competition environment. The ribs came out pretty good too.
Ready for Memphis in May BBQfest...
Ready for Memphis in May BBQfest...
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msommer
Footballguy
Probably close to bacon, depending on concentration and you'd have to do it at temps below 60F I'd think to avoid spoilage.
Warmsmoking is a different kettle of fish entirely and I have no idea how much time that would take either
TheFanatic
Footballguy
Cowboysfan8
Footballguy
Cowboysfan8
Footballguy
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Insoxicated
Obviously much of the info in those type of classes is pay to play, but I'll say this: You don't have to spend $20/slab for Duroc or other fancy brands of ribs to win.... These slabs were purchased at WalMart. It's more about knowing what to look for when shopping.Anything you can share?
Also, I'll say I've heard a lot of processes involving all sorts of crazy "tricks" (brining, injecting, etc) in the rib world. I think they have their place in larger cuts and other meats, but I'm not so sure they are needed with ribs.
While I won't elaborate, I'll say his processes are remarkably simple and easy to follow... yet have gotten results (reportedly 300 top 10 finishes, 13 state champs, 4 appearances at the Jack). His process landed us 10th at the World Championship of BBQ in Memphis in 2015 in his first MBN competition, then the team he coached last year went from 50th to 6th in Ribs.
Best advice I can give without sharing class material: KISS.
Sounds obvious, but select the right meat, Learn how to cook to proper done-ness, and nail down the sauces/rubs to hit your flavor profile. Those basics will matter 100x more than spending time/money on exotic meats, brining/injecting/etc...
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Insoxicated
Thanks GB. I can't take any credit, but it was really nice spending the day with him talking through everything in his home. Suffice to say I took a LOT of notes
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Insoxicated
Truth. I'll never buy cases for comp again. We used to use curly's back in the day (mid 2000's) and we started getting 3..4..5 ####ty slabs per case. Bad shiners, crazy angles on the bones, etc. Hell, even for backyard BBQ you don't want any damn shiners. Sloppy ### butchering.
After yesterday I'll never look at a slab of ribs the same way when out shopping.
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I feel ya, for backyard/personal use I want a slab (BBs) that damn near have the whole pork loin still attached
Thank god for local butchers
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Insoxicated
Yep!I feel ya, for backyard/personal use I want a slab (BBs) that damn near have the whole pork loin still attached
Thank god for local butchers
What butcher in his right mind wants to scalp the rib and sell that meat at $1.50/lb as a loin, when they can be getting $3+/lb by leaving a good bit of it on the rib, anyway?
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Just guessing but from how clean those bones look I take it he promotes foiling at some point in his process, maybe with the basics, honey. brown sugar, margarine
Does he cover Spares as well during the class?
Or are those SLT cut spares?
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Insoxicated
His classes can be tailored to pretty much anything. He does practical/home classes like BBQ Basics, Steak-specific, etc all the way up to highly specific comp classes. This one was MBN specific so it focused on a Baby Back rib cook for competition, so that's what we used. The majority of his comp experience is on KCBS, however, so he certainly has processes in place for spares.
I'll say yeah, foiling is part of the process, but I can't really comment on what was included. Not trying to be super secret weirdo about it, but I just don't feel right giving away something he counts on for part of his livelihood. (not that you were asking specifically, I know you get it)
No worriesHis classes can be tailored to pretty much anything. He does practical/home classes like BBQ Basics, Steak-specific, etc all the way up to highly specific comp classes. This one was MBN specific so it focused on a Baby Back rib cook for competition, so that's what we used. The majority of his comp experience is on KCBS, however, so he certainly has processes in place for spares.
I'll say yeah, foiling is part of the process, but I can't really comment on what was included. Not trying to be super secret weirdo about it, but I just don't feel right giving away something he counts on for part of his livelihood. (not that you were asking specifically, I know you get it)
ydoc
Footballguy
i've tried a couple of dry pre packaged jerky rubs, mixed up some stuff of my own (i like spicy), and also tried a wet marinade (siracha based)...
the grocery store had some meat packaged as "for braccioli" no idea what that is but it is a very thin cut and i sliced and trimmed to general jerky size pieces...
ran the electric smoker at 225...have used various wood chips (jack daniels and mesquite)
cooked until they looked like jerky...+/- 3 hours...
bryhamm
Footballguy
I've got the slightly smaller version? Why so much oil? The "pot" isn't that big and with a turkey in it, it doesn't take much oil.
MarvinTScamper
Footballguy
I know it's not grillin, but the reason I love this is the same reason I love BBQ
if you have ever cured fish, or wanted to, YOU HAVE TO TRY MAKING GRAVLAX.
So simple. Salmon, salt, dill, sugar. Hundreds of websites out there tell you how. The salmon isn't expensive, it doesn't take long, and the first time I did it, it turned out effing amazing.
if you have ever cured fish, or wanted to, YOU HAVE TO TRY MAKING GRAVLAX.
So simple. Salmon, salt, dill, sugar. Hundreds of websites out there tell you how. The salmon isn't expensive, it doesn't take long, and the first time I did it, it turned out effing amazing.
Binky The Doormat
Footballguy
My Gravlax.
Didn't use dill on this one. Soaked in brandy and black peppercorns for a day then packed 2 approx. 3lb filets in a 2/3 brown sugar & 1/3 kosher salt. I cured these for a little over 4 days.
Beef Ravioli
Footballguy
Just got done slicing up some London Broil and have it marinating now. A little seasoned salt, black pepper, red pepper flakes, onion powder and cumin and then some soy sauce, Worcestershire sauce, hot sauce and maple syrup. Will smoke them tomorrow and hope for the best.
TheFanatic
Footballguy
I honestly can't tell you the difference, but the instructions said to put in 3 gallons so I did. It took all of that to fill the "pot" about halfway and the turkey took it the rest of the way, Maybe yours is not slightly smaller. All I know is I dropped $45 on peanut oil that I convinced myself I would bottle back up and use again so it wouldn't be $45 on a one shot deal. Never used a drop of it again and have never used the cooker either. It worked well. Then again, I haven't researched if I can just use vegetable oil..
Northern Voice
Footballguy
I have a really basic, possibly 
BBQ question. My house is on top of a hill and our deck gets really windy, to the point that it routinely will extinguish the flames in my barbecue on a windy day, if I can get it lit at all. I've tried repositioning it every which way. Is there something designed to help with this, or am I looking at MacGuyvering some sort of wind shield? TIA.
BBQ question. My house is on top of a hill and our deck gets really windy, to the point that it routinely will extinguish the flames in my barbecue on a windy day, if I can get it lit at all. I've tried repositioning it every which way. Is there something designed to help with this, or am I looking at MacGuyvering some sort of wind shield? TIA.
TheFanatic
Footballguy
Do you have a railing around it? Can you have a carpenter fashion a wind break for you? maybe add in a small counter there to set platters and such when you are cooking? Any local handyman could do that pretty cheap. Probably stain it for you cheap as well.I have a really basic, possibly
ydoc
Footballguy
sounds good...i didn't find all the flavor i wanted with a bunch of ingredients....curious how yours turns out....
ydoc
Footballguy
TheFanatic
Footballguy
I need to grill something Sunday night and not steaks again. I grilled them Saturday and Sunday. any ideas?
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Insoxicated
Been doing a whole pork loin cut in half the last few months and it is very good. I will typically marinade it for several days( I move from marinade to marinade depending on what flavor profile I want for that cook) Did a Cajun marinade last week, then pulled it patted it dry and seasoned with sea salt and fresh ground black pepper and let rest for 20 or so minutes and then applied a Cajun rub. I use my WSM to grill so the loin is about 18-20 inches above the flames with no heat sink (no water pan) start fat cap down(I do trim some of the fat cap off before brining/marinating) and cook for about 45 min to an hour, turn so the cap is up and repeat while basting the last 30 minutes or so, I try to pull at around 135 degrees I tend to use sweet mopes for pork.
Slice thin, so yummy
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TheFanatic
Footballguy
I can brats pretty much all year, but was thinking of doing an Instagram Live at the same time. So I need to jazz it up like by doing the 5 common mistakes people make with brats, but even then, visually the subject matter isn't great. It's not a bad idea though. Some artisanal brats from local butchers are mighty fine.
TheFanatic
Footballguy
I have not done a pork loin in forever. I do tenderloins a lot, but not loins. That's not a bad call either.
Beef Ravioli
Footballguy
It may not "technically" be jerky but it looked, felt and tasted like jerky. I got a LOT of flavor out of mine!! To much red pepper but everything else was great. I smoked it on my chargriller for just under 2 hours at about 200-225. I used some hickory chips and apple wood chunks for some smoke. I definitely will try it again!ydoc said:
The Ref
Footballguy
Cowboysfan8
Footballguy
Ive been hooked on thick cut boneless pork chops lately rubbed with my favorite rib rub
TheFanatic
Footballguy
I don't need any extra incentive to cook some lamb. That might be on the agenda except my wife hates it. So I have to have an alternate protein for her. Gonna think about this one. Maybe both!
MarvinTScamper
Footballguy
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The Ref
Footballguy
Well the good news is the process kicked off tonight. I boiled up a brine with onions, garlic, salt and pink salt. Flash chilled it and I got a 10.5 lb Brisket that's on its way to becoming Pastrami.
the bad news the pot is taking up half the refrigerator, and it smells like a vampires worst nightmare in here. Divorce is on the table.
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Insoxicated
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bryhamm
Footballguy
Pork loin sliced open, stuffed with goodies, then rolled back up and tied is great. My go to version of this uses spinach leaves and feta cheese.
E-Z Glider
Footballguy
Ive been using flank-steak. Its' not cheap, but it turns out some mouth-watering jerky in the WSM. Throw it in the freezer for 30-40 minutes and then slice thin. I use a dry-rub of Chicago Steak Seasoning, sugar and dried chipotle. Smoke it at like 200 for a couple hours. I keep it in the fridge in a zip-lock bag.
TheFanatic
Footballguy
It's been so miserable in St. Louis, that despite having my grills under a roof on my deck, I have no desire to grill. It's been so damn cold and rainy for days. I can't remember what the sun looks like or a grill smells like.
TheFanatic
Footballguy
There's something to be said for that. Grilling in the true heat of the summer is brutal. It also doesn't make much sense. 100 degrees outside, 95% humidity. Let's build a fire! It made sense before air conditioning as cooking inside just made the house that much hotter. But not anymore. I far prefer grilling in the spring, fall and winter over the summer. But after having such a warm winter and some great few weeks of spring, having it in the high 40's does not make me want to go light a fire.i think we are hitting 100 degrees this week....too hot to grill.....
That being said. I tentatively have a new grill on the way. The deal isn't in writing yet, but it has been agreed to in principle. I can't wait to fire that bad boy up.
Buzzbait
Footballguy
A bone in pork chop with sauteed mushrooms and a few blue cheese crumbles is one of my favorites. Very cost effective and delicious!
TheFanatic
Footballguy
On Thursday of next week, I'll be doing a boatload of tri-tip on my new Traeger Timberline and broadcast it on Instagram Live with my dad. Probably go live between 5-6
TheFanatic
Footballguy
Just ordered a bunch of smoke wood from my smoke wood sponsor. Bob's Smokin' Hardwood. Giddy that they are now carrying peach and pear. Going to give almond and orange a go as well.
It's not the cost of the wood that get's you, it's the cost of the shipping
Wish I could find something like this local
TheFanatic
Footballguy
He's working on the shipping. That being said, the wood is a big step above over anything I've ever used. Do a side by side with what you can get at the local grocery store. It's starkIt's not the cost of the wood that get's you, it's the cost of the shipping
Wish I could find something like this local
PinkydaPimp
Footballguy
I may have to try this i usually order off amazon from western. But it sounds like this stuff makes a huge difference?TheFanatic said:
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