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Smoking Joe's BBQ In Process - With Pics (2 Viewers)
- Thread starter Joe Bryant
- Start date
Usual21
Footballguy
I say just give us our own BBQ/Cooking forum already. Threads can only be started if it's a full recipe. Done.
GreekFreak
Footballguy
E-Z Glider
Footballguy
fixed
Horses Mouth
Footballguy
I found this guy selling handmade 55 gal drum grills. what are your thoughts on these? http://fortlauderdale.craigslist.org/grd/325501607.html
Yah_Shoor_Yoobetchya
Footballguy
Waiting........truckstop.......Antioch, TN.......Case of beer......patiently........I just KNOW you guys will forget me!You got it BFS.Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.J
Mrs. BSR
Footballguy
Waiting........truckstop.......Antioch, TN.......Case of beer......patiently........I just KNOW you guys will forget me!You got it BFS.
Texasmouth
Footballguy
Who am I an alias of? I have been here for almost two years #######.This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.
Nice alias.And yes, this is an awesome thread and now I'm shopping for a smoker so I can get in on the action.
Texasmouth
Footballguy
Shuke has called me names before. Last year in the American Idol thread I believe. I go over it through a year of therapy.Flaming Moe said:Wait until Shuke calls you a moron.This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.
Who is this guy?Who am I an alias of? I have been here for almost two years #######.This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.Nice alias.And yes, this is an awesome thread and now I'm shopping for a smoker so I can get in on the action.
Polish Hammer
made of glass
I don't use a foil pan. The water pan (which I line with foil for cleanup) acts as both a heat deflector and a means to prevent flareups.
Texasmouth
Footballguy
Who is this guy?Who am I an alias of? I have been here for almost two years #######.This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.Nice alias.And yes, this is an awesome thread and now I'm shopping for a smoker so I can get in on the action.
GreekFreak
Footballguy
No, its hard to get the pink smoke ring and flavor in the meat with the foil pan.
No foil in a Verical, let the water pan both redirect the heat and moisten.
Joe, as far as heating and reheating pulled pork, making or maintaning it for that matter, a good crock pot is hard to beat. You need one that has levels High, Low and Warm.
I often take a picnic shoulder and butt and smoke it for @15 hours ( 12 to 15 LBS) and then cook it in the crock pot for another 3 to 4 hours on High covered in a varitey of fluids.
Once I done I remove the pork and use forks to pull apart, save a smallportion of the juice to moisten the pork and I add it back to the crock pot once pulled and place the crock on warm, add BBQ sauce as desired, sweet or Carolina style and simply stir ocassionally. Pork will stay fresh this way for up to 10 hours. I do this every year for our Super Bowl Party and it's nice to have it ready and waiting and not have to worry about heating issues.
Joe, as far as heating and reheating pulled pork, making or maintaning it for that matter, a good crock pot is hard to beat. You need one that has levels High, Low and Warm.
I often take a picnic shoulder and butt and smoke it for @15 hours ( 12 to 15 LBS) and then cook it in the crock pot for another 3 to 4 hours on High covered in a varitey of fluids.
Once I done I remove the pork and use forks to pull apart, save a smallportion of the juice to moisten the pork and I add it back to the crock pot once pulled and place the crock on warm, add BBQ sauce as desired, sweet or Carolina style and simply stir ocassionally. Pork will stay fresh this way for up to 10 hours. I do this every year for our Super Bowl Party and it's nice to have it ready and waiting and not have to worry about heating issues.
Hi greek,In the setup I'm doing it with though on the weber with the charcoal so close, I pretty much have to do it with the pan to protect the chicken from the heat.But I'd disagree about the flavor. The chicken in the foil pan has a great smoke ring and smoke flavor. Especially flipping over to both sides are exposed during the process.J
Horses Mouth
Footballguy
this thread has had me looking at weber kettle grills online for the past 24 hours. Thanks Joe! My work is suffering! 
Hi HM,Everyone should own a Weber Kettle Grill.this thread has had me looking at weber kettle grills online for the past 24 hours. Thanks Joe! My work is suffering!
For models, you want the 22" one not the 18".
The ash catcher on the better model is handy and a lot cleaner.
I'd get this if I were buying one today http://www.amazon.com/Weber-751001-2-Inch-...0444&sr=1-3
I've got a couple of those at work.
At home, I've got one that looks like this http://www.weberstuff.com/Charcoal-Grills/Performer.html but without the foo foo propane lighter. It's better and a lot cheaper than the propane thing on that one. The table is handy. But it doesn't look like they make my version anymore. So I'd go with the standard one like in the amazon link.
To do the indirect heat thing, you'll want some way of keeping the coals off to the sides. These work well http://www.weberstuff.com/Char_Basket-Char...el-Holders.html or you can make something yourself.
Have fun!
J
Da Good Da Bad an Da Ugly
Footballguy
Joe, Time for a stupid question regarding brine. I'm very familiar with brining Salmon, Trout, and pork products for the smoker. When I brine the aforementioned goodies I always place them in the fridge in large ceramic containers (old Red Wing Crock for the pork). I'm assuming that when you place the chickens in the cooler to brine it is not refrigerated. Are there any bacterial concerns leaving chicken out in a sealed container for 12 hours w/o refrigeration? Frankly I'm a little leery of this. I even wash my cutting boards in hot water followed by a salt rub after cutting raw chicken on it.
Brine Tip: To get the right amount of salt for any brine, gradually mix it in water thoroughly. The brine has enough salt when an egg floats in it.
Brine Tip: To get the right amount of salt for any brine, gradually mix it in water thoroughly. The brine has enough salt when an egg floats in it.
Hi Dagood,Great question - VERY IMPORTANT. You MUST REGRIGERATE or keep the meat in the brine cold.
I use a cooler and then add a bag of ice to the top of it. If you're doign just a couple of chickens, you can put in a plastic container and place inside the refrigerator.
But you're exactly right, you have to worry about the meat staying cold so definitely do that however you need to.
J
Gordo
Footballguy
Joe, enough of this multiple grill stuff for big parties.It looks to me like you need the 38" Weber Ranch Kettle.Joe Bryant said:Hi HM,Everyone should own a Weber Kettle Grill.Horses Mouth said:this thread has had me looking at weber kettle grills online for the past 24 hours. Thanks Joe! My work is suffering!
For models, you want the 22" one not the 18".
The ash catcher on the better model is handy and a lot cleaner.
I'd get this if I were buying one today http://www.amazon.com/Weber-751001-2-Inch-...0444&sr=1-3
I've got a couple of those at work.
At home, I've got one that looks like this http://www.weberstuff.com/Charcoal-Grills/Performer.html but without the foo foo propane lighter. It's better and a lot cheaper than the propane thing on that one. The table is handy. But it doesn't look like they make my version anymore. So I'd go with the standard one like in the amazon link.
To do the indirect heat thing, you'll want some way of keeping the coals off to the sides. These work well http://www.weberstuff.com/Char_Basket-Char...el-Holders.html or you can make something yourself.
Have fun!
J
I hear you Gordo. I've looked at it but keep having a hard time wondering if it woudl be worth it or not. I sort of like the individual control with the smaller grills. Plus, you could buy 7 smaller grills for what that big one cost. On the flip side, the Chris Schlessinger guy swears by the bit one and that guy knows his stuff.Joe, enough of this multiple grill stuff for big parties.It looks to me like you need the 38" Weber Ranch Kettle.Joe Bryant said:Hi HM,Everyone should own a Weber Kettle Grill.Horses Mouth said:this thread has had me looking at weber kettle grills online for the past 24 hours. Thanks Joe! My work is suffering!
For models, you want the 22" one not the 18".
The ash catcher on the better model is handy and a lot cleaner.
I'd get this if I were buying one today http://www.amazon.com/Weber-751001-2-Inch-...0444&sr=1-3
I've got a couple of those at work.
At home, I've got one that looks like this http://www.weberstuff.com/Charcoal-Grills/Performer.html but without the foo foo propane lighter. It's better and a lot cheaper than the propane thing on that one. The table is handy. But it doesn't look like they make my version anymore. So I'd go with the standard one like in the amazon link.
To do the indirect heat thing, you'll want some way of keeping the coals off to the sides. These work well http://www.weberstuff.com/Char_Basket-Char...el-Holders.html or you can make something yourself.
Have fun!
J
Maybe we'll have to get the big one for the FBG BBQ...
J
bakes
I am the Beer God!
I like to use a slightly different brine, usually for turkey - replace 1/2 gallon of water and the soda with 1/2 gallon of apple cider and use real maple syrup (Grade B is fine) instead of Aunt Jemima for a stronger maple flavor, then add about 4-5 cloves of smashed garlic and a tablespoon of poultry seasoning. A Coleman cooler will hold about 1 10-12 lb bird. Maple+apple+garlic+smoke = one fine tasting boid.Great stuff in this thread. Hopefully my FIL has a Weber grill somewhere in his house on the Cape.
bakes
I am the Beer God!
Sounds like, but in practice it's not. Night before smoking: Dump all of the ingredients together - if using liquid forms of sweetener like soda or maple syrup there's no need to bring it to a boil to dissolve the sugar, and I find that stirring for a few minutes dissolves the salt adequately - then put the meat into the cooler with the brine, add ice cubes to bring it down to 34 degrees, let it sit. Total time, maybe 10 minutes.Day of smoking: Remove meat from cooler, pat dry, put on smoker.
Nothing to it.
TheFanatic
Footballguy
I've seen brining mentioned for pork in this thread. What about brining ribs?
Mrs. BSR
Footballguy
Which will, of course, be on the west coast?
What bakes said.But try it shuke. If it's not worth it, you haven't lost anything.JSounds like, but in practice it's not. Night before smoking: Dump all of the ingredients together - if using liquid forms of sweetener like soda or maple syrup there's no need to bring it to a boil to dissolve the sugar, and I find that stirring for a few minutes dissolves the salt adequately - then put the meat into the cooler with the brine, add ice cubes to bring it down to 34 degrees, let it sit. Total time, maybe 10 minutes.Day of smoking: Remove meat from cooler, pat dry, put on smoker.
EYLive
Footballguy
Mrs. BSR
Footballguy
shuke
Black Ice Skeptic
You forgot about cleaning the two bacteria-infested coolers and dumping all that water somewhere.Sounds like, but in practice it's not. Night before smoking: Dump all of the ingredients together - if using liquid forms of sweetener like soda or maple syrup there's no need to bring it to a boil to dissolve the sugar, and I find that stirring for a few minutes dissolves the salt adequately - then put the meat into the cooler with the brine, add ice cubes to bring it down to 34 degrees, let it sit. Total time, maybe 10 minutes.Day of smoking: Remove meat from cooler, pat dry, put on smoker.Nothing to it.
Horses Mouth
Footballguy
I have just picked up a barely used 18" Weber Kettle Grill on Craigslist for $20 due to this thread and now pouring over Amazon for all the essentials that Joe recommended. Every once in a while I get hooked on something for a short while. Hopefully this sticks.
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You can sure tell Joe knows his chicken though. Thanks for sharing Joe.After that much time to prep and cook it better be delicious, I imagine the frustration if it really did wind up burning. I guess the smoking process is supposed to minimize the risk of burning though, right?Joe suppose after all this it rains. If you begrudgingly throw it in the oven after the brining, does it taste good(but not great) still?Tub, anywhere outside invites animals by me. Without meat to feed upon that bacteria will quickly die.Pinesol kills everything, usually because no one dillutes it like they're supposed to but.....As long as the cooler dries completely, I don't think there'd be any reason to think the pinesol cleaner would harm the future chickens put in there. BTW I had no idea why some neighbor kept chickens in coolers before this thread
Never mind. Your chicken is fine without the brine. Don't worry about it.JYou forgot about cleaning the two bacteria-infested coolers and dumping all that water somewhere.Sounds like, but in practice it's not. Night before smoking: Dump all of the ingredients together - if using liquid forms of sweetener like soda or maple syrup there's no need to bring it to a boil to dissolve the sugar, and I find that stirring for a few minutes dissolves the salt adequately - then put the meat into the cooler with the brine, add ice cubes to bring it down to 34 degrees, let it sit. Total time, maybe 10 minutes.Day of smoking: Remove meat from cooler, pat dry, put on smoker.Nothing to it.
Hi Bri,Rain is ok. It'll cool the temp some but you'll be ok as long as it's not pouring. If it's pouring, I move to an overhang area to get some shelter. It's ok. BBQ is a rain or shine deal.
JOf course if there is lightning have your brother-in-law hold the weenie-fork.Hi Bri,Rain is ok. It'll cool the temp some but you'll be ok as long as it's not pouring. If it's pouring, I move to an overhang area to get some shelter. It's ok. BBQ is a rain or shine deal.
GreekFreak
Footballguy
I have 16 pounds of butt that are going to be smoked tonight, gotta run out and get some extra 
JerseyToughGuys
Tough Guy
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Horses Mouth
Footballguy
inca911
Footballguy
Couple comments:
1. Paraffin starter cubes are a good option instead of lighter fluid.
2. Hickory is a very strong wood. Not quite as strong as Mesquite, but it can be a bit much for some. Fruit woods like pear, peach are very subtle and fit well with chicken. I've heard good things about Pecan, but haven't tried that yet.
3. You can theoretically boil the brine after use and then save it if you have another BBQ planned. Boiling kills the bacteria. I've not personally done this as brine is cheap.
4. Be careful using sugar based products early in the BBQ process. These can burn. Adding sauce very late allows the sugars to carmelize.
5. You can get away with using a gas grill for smoking using the following configuration.
Meat........................Water Pan (apple juice + wood is good)
-----------Grill Grate---------------
Drip Pan.......................Fire
Figure out the amount of heat on the front burder to keep the grill at ~220F. Depending on the grill, you may need to use a "mop" (a mostly water solution, can have spices, vinegar, beer added) to spray the meat every 30-60 minutes to ensure you are cooking in a moist environment. Yes you let out some smoke and heat but it isn't a big deal.
6. A good rub is a big difference maker. I like using Red, Black, and White pepper. In terms of tasting the pepper flavors, the Red hits early, the Black comes in the middle, and the White comes at the end.
Happy grilling!
1. Paraffin starter cubes are a good option instead of lighter fluid.
2. Hickory is a very strong wood. Not quite as strong as Mesquite, but it can be a bit much for some. Fruit woods like pear, peach are very subtle and fit well with chicken. I've heard good things about Pecan, but haven't tried that yet.
3. You can theoretically boil the brine after use and then save it if you have another BBQ planned. Boiling kills the bacteria. I've not personally done this as brine is cheap.
4. Be careful using sugar based products early in the BBQ process. These can burn. Adding sauce very late allows the sugars to carmelize.
5. You can get away with using a gas grill for smoking using the following configuration.
Meat........................Water Pan (apple juice + wood is good)
-----------Grill Grate---------------
Drip Pan.......................Fire
Figure out the amount of heat on the front burder to keep the grill at ~220F. Depending on the grill, you may need to use a "mop" (a mostly water solution, can have spices, vinegar, beer added) to spray the meat every 30-60 minutes to ensure you are cooking in a moist environment. Yes you let out some smoke and heat but it isn't a big deal.
6. A good rub is a big difference maker. I like using Red, Black, and White pepper. In terms of tasting the pepper flavors, the Red hits early, the Black comes in the middle, and the White comes at the end.
Happy grilling!
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el-gato-grande
Footballguy
Smoking the chicken as we speak. Those birds are almost ready to come off!
Joe's Chicken
Grilling and Chilling
Joe's Chicken
Grilling and Chilling
el-gato-grande
Footballguy
When I am over the grill it is all business. But there was a large collection of empty Heineken bottles on the table at other end of the patio.Where is yourel-gato-grande said:
shuke
Black Ice Skeptic
bakes
I am the Beer God!
Dump the brine. Take the coolers outside, fill with water. Pour in a couple ounces of bleach into each. Let sit 1/2 hour. Now they're sanitize. Dump the water out into the kitchen sink, then wash them out like you normally would.You forgot about cleaning the two bacteria-infested coolers and dumping all that water somewhere.Sounds like, but in practice it's not. Night before smoking: Dump all of the ingredients together - if using liquid forms of sweetener like soda or maple syrup there's no need to bring it to a boil to dissolve the sugar, and I find that stirring for a few minutes dissolves the salt adequately - then put the meat into the cooler with the brine, add ice cubes to bring it down to 34 degrees, let it sit. Total time, maybe 10 minutes.Day of smoking: Remove meat from cooler, pat dry, put on smoker.
Trust me - the results are worth it.
bakes
I am the Beer God!
Update: No Weber.BUT!!!Went around to a couple of local garage sales. Found a Char-Broil charcoal smoker (similar to an El Cheapo Brinkmann) in great condition for $3.Great stuff in this thread.
Picked up a $7 charcoal grate over at Snow's in Orleans (GREAT store if you BBQ) and good to go. Next trip to the Cape will be full of ribs and clams. Oh happy hell yeah.
