Smoking Joe's BBQ In Process - With Pics (1 Viewer)

[Nigel]

Buying a cheap smoker on c-list is no longer the plan, my wife is getting me aWebber Bullet as a birthday/father's day gift. I'll get it sometime next week and plan to use it that weekend. First off, please confirm for me that this is the best one for me to get in this price range ($200).

My next question is what accessories do I need right out of the chute? Do I need two chimney starters? What do you guys use to max capacity? Any particular rib racks that work better than others? Any other gadgets? What meat thermometer do you recommend?

Also, I assume you guys sometimes do a few different meats at one time. My plan is to do a couple of pork butts, a couple racks of ribs, and maybe some chicken. I assume in this scenario that I'l have to get the butts going the night before, then add the ribs and chicken in the morning, right? Is it difficult to get the timing down so that everything finishes up around the same time?

 

[E-Z Glider]

Buying a cheap smoker on c-list is no longer the plan, my wife is getting me aWebber Bullet as a birthday/father's day gift. I'll get it sometime next week and plan to use it that weekend. First off, please confirm for me that this is the best one for me to get in this price range ($200).

My next question is what accessories do I need right out of the chute? Do I need two chimney starters? What do you guys use to max capacity? Any particular rib racks that work better than others? Any other gadgets? What meat thermometer do you recommend?

Also, I assume you guys sometimes do a few different meats at one time. My plan is to do a couple of pork butts, a couple racks of ribs, and maybe some chicken. I assume in this scenario that I'l have to get the butts going the night before, then add the ribs and chicken in the morning, right? Is it difficult to get the timing down so that everything finishes up around the same time?

You can try them all at once the first time and most likely they will all be good (eventually), but the odds of them being perfect and all getting done at the same time are practically zero. You'll need to figure out a method for each one of these meats individually. Perhaps after several times doing it, you'd be able to time them all just right, but there are just too many other variables. (temp outside, how many times you open it, how quickly it burns, etc). Good luck!

 

[shuke]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

 

[Da Guru]

Will someone tell me how to do ribs please? TIA.

How do you like your ribs?Chewy..or fall off the bone tender?

 

[Nigel]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

They look awesome, but I might have to hold off on a $40 pair of gloves for now. Will put on my Christmas list.

 

[E-Z Glider]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

They look awesome, but I might have to hold off on a $40 pair of gloves for now. Will put on my Christmas list.

Low budget options that I use:Coffe can w/ top and bottom cut off (charcoal chimney)

Sorry, no substitute for the thermometer

$10 BBQ Gloves (includes shipping)

 

[E-Z Glider]

Will someone tell me how to do ribs please? TIA.

How do you like your ribs?Chewy..or fall off the bone tender?

Chewy...

 

[shuke]

Will someone tell me how to do ribs please? TIA.

How do you like your ribs?Chewy..or fall off the bone tender?

Tender.

 

[shuke]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

They look awesome, but I might have to hold off on a $40 pair of gloves for now. Will put on my Christmas list.

I think they come in single gloves for about $15. I only have one now, but borrowed another one last time I smoked and I'll definitely be buying another one.

 

[BassNBrew]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

Matches or a lighter.

 

[TheFanatic]

Here's probably my favorite Rib Recipe...

Baby Backs or Spare, I don't care.

I have this tupperwear deal that is designed for marinating and I can put just about 3 full sides of ribs in there. After I have skinned the ribs (pulled the membrane off the back of the ribs) I put on some cracked black pepper, slather with fresh garlic, and load them into the marinating deal. I then fill the marinator with apple cider and put it in the fridge overnight and go outside and soak down some apple chips/chunks.

The next day I prepare a dry rub with whatever I feel like putting in it. Usually granulated garlic, black pepper, white pepper, brown sugar, paprika, and chili powder. If I want to make them spicy I add red pepper and just a little dried mustard. Be careful with the mustard. A little goes a loooonnnngggg way. I can't give you specific amounts because I just go by feel not by a recipe.

Notice I haven't mentioned salt yet. I don't put salt into the marinade and I don't put it in the rub. I take a coarse salt and slather it on the ribs before I apply the rub. I also don't use garlic salt or onion salt. I want to know exactly how much salt I am going to use. Pull the ribs out, pat them dry, salt each side and apply the rub liberally to both sides. Let the Ribs come up to room temp before you put them on the grill.

I load up the chimney with charcoal and newspaper to get a good amount of heat pretty quickly. I have an offset smoker so I put the charcoal in the fire box and add more coals on top.

I take my rib rack(s) and spray them with Pam (helps a TON when cleaning those dirty bastards later). Put the Rib Rack on the grill and put the ribs in it. Add wood chips or chunks (I usually use both), close the lid and .

I adjust my vents and chimney until I get a good 225 degrees. I'm looking for a good amount of smoke coming out of the chimney. When the smoke dies down I add a few more briquettes and some more wood have a and repeat.

The ribs closest to the hole to the fire box get done the fastest so I will rotate the ribs accordingly so that they get done at the same time. Also, I will put the rib tips that come with spare ribs right in front (prepared the exact same way as the ribs) of the hole to the fire box so they get done the fastest which myself and my guests will enjoy during the process. In my family we call these the nibblers. Nibblers go great with

When the meat starts pulling back away from the bones they are done. The end of the bones will start peaking through the meat. Also check the rigidity of the rack of ribs. When they don't flex very much they are done too.

The whole process takes about 3 hours.

If you want to add sauce I usually start with a base of regular mauls. I take a decent size pot and put it on the stove over medium heat. I throw in some olive oil and a bunch of garlic and let that sizzle for a couple of minutes. Then I add some sweet stuff like brown sugar, syrup, molasses, honey, white sugar, just whatever you have. Brown sugar and maple syrup are my two faves and I usually use both. Let that cook for a few minutes. Add a nice dark beer, let cook for a little longer, and then add the mauls. Cook that for a while (make sure you have a lid on this that is partially cocked so that it doesn't splatter but the steam can escape).

If I'm saucing them I will actually put more charcoal in my charcoal chimney and newspaper (not a ton), and start another fire. I will add those coals to the side I don't have the ribs on. I want the heat kicked up so the BBQ sauce caramelizes nicely. Once the temp of the grill exceeds 300 I will slather my ribs with sauce and close the lid for a few minutes. I will do this 2 or 3 times till the sauce is good and thick and caramelized. After that, yank the ribs and enjoy with a

 

[bakes]

Here's probably my favorite Rib Recipe...Baby Backs or Spare, I don't care. I have this tupperwear deal that is designed for marinating and I can put just about 3 full sides of ribs in there. After I have skinned the ribs (pulled the membrane off the back of the ribs) I put on some cracked black pepper, slather with fresh garlic, and load them into the marinating deal. I then fill the marinator with apple cider and put it in the fridge overnight and go outside and soak down some apple chips/chunks.The next day I prepare a dry rub with whatever I feel like putting in it. Usually granulated garlic, black pepper, white pepper, brown sugar, paprika, and chili powder. If I want to make them spicy I add red pepper and just a little dried mustard. Be careful with the mustard. A little goes a loooonnnngggg way. I can't give you specific amounts because I just go by feel not by a recipe.Notice I haven't mentioned salt yet. I don't put salt into the marinade and I don't put it in the rub. I take a coarse salt and slather it on the ribs before I apply the rub. I also don't use garlic salt or onion salt. I want to know exactly how much salt I am going to use. Pull the ribs out, pat them dry, salt each side and apply the rub liberally to both sides. Let the Ribs come up to room temp before you put them on the grill.I load up the chimney with charcoal and newspaper to get a good amount of heat pretty quickly. I have an offset smoker so I put the charcoal in the fire box and add more coals on top. I take my rib rack(s) and spray them with Pam (helps a TON when cleaning those dirty bastards later). Put the Rib Rack on the grill and put the ribs in it. Add wood chips or chunks (I usually use both), close the lid and . I adjust my vents and chimney until I get a good 225 degrees. I'm looking for a good amount of smoke coming out of the chimney. When the smoke dies down I add a few more briquettes and some more wood have a and repeat.The ribs closest to the hole to the fire box get done the fastest so I will rotate the ribs accordingly so that they get done at the same time. Also, I will put the rib tips that come with spare ribs right in front (prepared the exact same way as the ribs) of the hole to the fire box so they get done the fastest which myself and my guests will enjoy during the process. In my family we call these the nibblers. Nibblers go great with When the meat starts pulling back away from the bones they are done. The end of the bones will start peaking through the meat. Also check the rigidity of the rack of ribs. When they don't flex very much they are done too. The whole process takes about 3 hours. If you want to add sauce I usually start with a base of regular mauls. I take a decent size pot and put it on the stove over medium heat. I throw in some olive oil and a bunch of garlic and let that sizzle for a couple of minutes. Then I add some sweet stuff like brown sugar, syrup, molasses, honey, white sugar, just whatever you have. Brown sugar and maple syrup are my two faves and I usually use both. Let that cook for a few minutes. Add a nice dark beer, let cook for a little longer, and then add the mauls. Cook that for a while (make sure you have a lid on this that is partially cocked so that it doesn't splatter but the steam can escape).If I'm saucing them I will actually put more charcoal in my charcoal chimney and newspaper (not a ton), and start another fire. I will add those coals to the side I don't have the ribs on. I want the heat kicked up so the BBQ sauce caramelizes nicely. Once the temp of the grill exceeds 300 I will slather my ribs with sauce and close the lid for a few minutes. I will do this 2 or 3 times till the sauce is good and thick and caramelized. After that, yank the ribs and enjoy with a

You *******. Now I'm hungry again. VERY - especially regarding the controlled use of salt. Haven't tried marinating followed by a dry rub, but definitely will next time as the thought of pepper, garlic, and apple infusing into the ribs sounds absolutely killer - actually, add maple syrup and wine and it's a pork loin marinating recipe I use a lot. I judge the doneness using the simple "if it folds in half, it's done" method. I rarely sauce mine on the grill, as the brown sugar in the rub caramellizes a bit and makes a nice glaze. The nibblers are killer. Do that *all* the time.

 

[TheFanatic]

Here's probably my favorite Rib Recipe...

Baby Backs or Spare, I don't care.

I have this tupperwear deal that is designed for marinating and I can put just about 3 full sides of ribs in there. After I have skinned the ribs (pulled the membrane off the back of the ribs) I put on some cracked black pepper, slather with fresh garlic, and load them into the marinating deal. I then fill the marinator with apple cider and put it in the fridge overnight and go outside and soak down some apple chips/chunks.

The next day I prepare a dry rub with whatever I feel like putting in it. Usually granulated garlic, black pepper, white pepper, brown sugar, paprika, and chili powder. If I want to make them spicy I add red pepper and just a little dried mustard. Be careful with the mustard. A little goes a loooonnnngggg way. I can't give you specific amounts because I just go by feel not by a recipe.

Notice I haven't mentioned salt yet. I don't put salt into the marinade and I don't put it in the rub. I take a coarse salt and slather it on the ribs before I apply the rub. I also don't use garlic salt or onion salt. I want to know exactly how much salt I am going to use. Pull the ribs out, pat them dry, salt each side and apply

the rub liberally to both sides. Let the Ribs come up to room temp before you put them on the grill.

I load up the chimney with charcoal and newspaper to get a good amount of heat pretty quickly. I have an offset smoker so I put the charcoal in the fire box and add more coals on top.

I take my rib rack(s) and spray them with Pam (helps a TON when cleaning those dirty bastards later). Put the Rib Rack on the grill and put the ribs in it. Add wood chips or chunks (I usually use both), close the lid and .

I adjust my vents and chimney until I get a good 225 degrees. I'm looking for a good amount of smoke coming out of the chimney. When the smoke dies down I add a few more briquettes and some more wood have a and repeat.

The ribs closest to the hole to the fire box get done the fastest so I will rotate the ribs accordingly so that they get done at the same time. Also, I will put the rib tips that come with spare ribs right in front (prepared the exact same way as the ribs) of the hole to the fire box so they get done the fastest which myself and my guests will enjoy during the process. In my family we call these the nibblers. Nibblers go great with

When the meat starts pulling back away from the bones they are done. The end of the bones will start peaking through the meat. Also check the rigidity of the rack of ribs. When they don't flex very much they are done too.

The whole process takes about 3 hours.

If you want to add sauce I usually start with a base of regular mauls. I take a decent size pot and put it on the stove over medium heat. I throw in some olive oil and a bunch of garlic and let that sizzle for a couple of minutes. Then I add some sweet stuff like brown sugar, syrup, molasses, honey, white sugar, just whatever you have. Brown sugar and maple syrup are my two faves and I usually use both. Let that cook for a few minutes. Add a nice dark beer, let cook for a little longer, and then add the mauls. Cook that for a while (make sure you have a lid on this that is partially cocked so that it doesn't splatter but the steam can escape).

If I'm saucing them I will actually put more charcoal in my charcoal chimney and newspaper (not a ton), and start another fire. I will add those coals to the side I don't have the ribs on. I want the heat kicked up so the BBQ sauce caramelizes nicely. Once the temp of the grill exceeds 300 I will slather my ribs with sauce and close the lid for a few minutes. I will do this 2 or 3 times till the sauce is good and thick and caramelized. After that, yank the ribs and enjoy with a

You *******. Now I'm hungry again. VERY - especially regarding the controlled use of salt. Haven't tried marinating followed by a dry rub, but definitely will next time as the thought of pepper, garlic, and apple infusing into the ribs sounds absolutely killer - actually, add maple syrup and wine and it's a pork loin marinating recipe I use a lot.

I judge the doneness using the simple "if it folds in half, it's done" method. I rarely sauce mine on the grill, as the brown sugar in the rub caramellizes a bit and makes a nice glaze.

The nibblers are killer. Do that *all* the time.

I felt that Ribs could use their own thread.Don't want to hijack this one any more than I have already....

Also, I rarely use a sauce. I like them with just the rub.

 

[GreekFreak]

Buying a cheap smoker on c-list is no longer the plan, my wife is getting me aWebber Bullet as a birthday/father's day gift. I'll get it sometime next week and plan to use it that weekend. First off, please confirm for me that this is the best one for me to get in this price range ($200).

My next question is what accessories do I need right out of the chute? Do I need two chimney starters? What do you guys use to max capacity? Any particular rib racks that work better than others? Any other gadgets? What meat thermometer do you recommend?

Also, I assume you guys sometimes do a few different meats at one time. My plan is to do a couple of pork butts, a couple racks of ribs, and maybe some chicken. I assume in this scenario that I'l have to get the butts going the night before, then add the ribs and chicken in the morning, right? Is it difficult to get the timing down so that everything finishes up around the same time?

Nice choice on the Weber bullet! Amazon always has the lowest price on it as well as free shippingGet this meat thermometer: Maverick

Get a weber charcoal starter

If you need gloves, try these out only $10 a pair: http://www.texasbbqrub.com/tools.htm

 

[Organized Chaos]

Awesome recipe Joe.

I have never brined a chicken before so I took your brining recipie, scaled it down to 1 1/2 gallons liquid for 2 birds (used 1/2 gallon of beer, 1 gallon water) and let them sit in the cooler for 4 hours.

Took the birds out and rubbed some montreal steak seasoning on them and let them warm up to room temps.

Now, I only have a gas grill and I was in the mood to try something out.

I decided on doing beer can chicken, but I wanted to see if using a darker beer made a difference. One chicken, coors light, the other guinness.

I picked up some wood chip holders, some Jack Daniels oak chips and threw those in the side with heat, and put the birds on the other side of the grill..

I have pics I will post later, but I let these cook for about 2 hours and it was easily the best chicken I have ever had!!!

 

[TheFanatic]

Awesome recipe Joe.

I have never brined a chicken before so I took your brining recipie, scaled it down to 1 1/2 gallons liquid for 2 birds (used 1/2 gallon of beer, 1 gallon water) and let them sit in the cooler for 4 hours.

Took the birds out and rubbed some montreal steak seasoning on them and let them warm up to room temps.

Now, I only have a gas grill and I was in the mood to try something out.



I decided on doing beer can chicken, but I wanted to see if using a darker beer made a difference. One chicken, coors light, the other guinness.

I picked up some wood chip holders, some Jack Daniels oak chips and threw those in the side with heat, and put the birds on the other side of the grill..

I have pics I will post later, but I let these cook for about 2 hours and it was easily the best chicken I have ever had!!!

And? Which was better?

 

[Organized Chaos]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

 

[TheFanatic]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

 

[TheFanatic]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

Between this and the rib thread I think I may have to do a bit of both on Saturday. I think I may do some beer butt chicken and smoke some ribs at the same time....

 

[Organized Chaos]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

I know.. I just tried O'Fallon's Cherry Chocolate Stout last night and I think it would be awesome in one of these as well! Love the cider idea, would go well with your rib recipe..mmmmmm

 

[TheFanatic]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

I know.. I just tried O'Fallon's Cherry Chocolate Stout last night and I think it would be awesome in one of these as well! Love the cider idea, would go well with your rib recipe..mmmmmm

I was thinking the same thing but I didn't think what anyone would know what I was talking about. I thought it was only avialable in St. Louis. How are you getting it now? It's their seasonal winter beer. I haven't seen it for months. And with very little preservatives in it they don't recommend drinking it beyond 90 days of bottling.Right now it's the Wheach (Wheat/Peach which is divine). Can't remember the summer beer. Fall is the Pumkin Ale which is my all time fave beer. Lots of cinammin and nutmeg in it so I will be trying it this fall with both beer butt chicken and putting it in a steaming pan for ribs....

 

[zander_s]

Just went through all 5 pages......good stuff guys!!

I gotta horizontal smoker but have been only straight q-ing lately. Gotta go get me some wood chunks and a few birds!!

Thanks for all this info!

So where is the BBQ/Recipe forum? I need some more side dish recipes besides the grilled corn!

 

[TheFanatic]

Just went through all 5 pages......good stuff guys!!I gotta horizontal smoker but have been only straight q-ing lately. Gotta go get me some wood chunks and a few birds!!Thanks for all this info!So where is the BBQ/Recipe forum? I need some more side dish recipes besides the grilled corn!

I started a Ribs thread. Some GREAT advice from all over the place in there. I could cook ribs a different way all summer and never get through them all....

 

[Schmegma]

My next question is what accessories do I need right out of the chute?

One charcoal chimney.One digital polder thermometer.

Two Ove Gloves.

They look awesome, but I might have to hold off on a $40 pair of gloves for now. Will put on my Christmas list.

I think they come in single gloves for about $15. I only have one now, but borrowed another one last time I smoked and I'll definitely be buying another one.

Just to clarify, Ove Gloves are not for handling the meat. Rather, they are for handling the heat. I've been using them for all of my grilling and for my fire pit for years. I can certainly see how they would be handy for smoking as well.

 

[Da Guru]

After 2 hours, do this:Remove the pans with chicken from the grill and drain off the juices. Sometimes there's a lot. Somtimes not as much. But you don't want the chickens submerged at all. I usually just carefully tilt the pan and pour into a container. Do NOT tilt too far over. So if you've been doing a lot of up to this point, get someone to help. Dumping 3 half cooked chickens on the ground is not good eats.J

I am making it right now as we speak...I almost flipped all the chicken into the mulch in my backyard. I tried to do it by myself..the friggen tin collapsed. Caught the chicken, but scorched my hand a bit.

 

[Organized Chaos]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

I know.. I just tried O'Fallon's Cherry Chocolate Stout last night and I think it would be awesome in one of these as well! Love the cider idea, would go well with your rib recipe..mmmmmm

I was thinking the same thing but I didn't think what anyone would know what I was talking about. I thought it was only avialable in St. Louis. How are you getting it now? It's their seasonal winter beer. I haven't seen it for months. And with very little preservatives in it they don't recommend drinking it beyond 90 days of bottling.Right now it's the Wheach (Wheat/Peach which is divine). Can't remember the summer beer. Fall is the Pumkin Ale which is my all time fave beer. Lots of cinammin and nutmeg in it so I will be trying it this fall with both beer butt chicken and putting it in a steaming pan for ribs....

I am doing some network work for these guys. They have the largest single bottle beer selection that I have seen in West Michigan (4 coolers of single bottles, 3 where all the beers are 1.69 each). I think they had 5 or 6 of the O'Fallon beers (I have had the 5 day IPA and now this one.) He basically told me, one thing about these guys is that if their beer says its Cherry/Chocolate, then it tates exactly like it. I was pretty suprised that it was dang close, and being so far out of season also. I will have to grab a few next year.. The distributers are starting to pick up their beer at the gourmet food/wine shops in town so I have a couple of places I can get it at.

 

[TheFanatic]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

I know.. I just tried O'Fallon's Cherry Chocolate Stout last night and I think it would be awesome in one of these as well! Love the cider idea, would go well with your rib recipe..mmmmmm

I was thinking the same thing but I didn't think what anyone would know what I was talking about. I thought it was only avialable in St. Louis. How are you getting it now? It's their seasonal winter beer. I haven't seen it for months. And with very little preservatives in it they don't recommend drinking it beyond 90 days of bottling.Right now it's the Wheach (Wheat/Peach which is divine). Can't remember the summer beer. Fall is the Pumkin Ale which is my all time fave beer. Lots of cinammin and nutmeg in it so I will be trying it this fall with both beer butt chicken and putting it in a steaming pan for ribs....

I am doing some network work for these guys. They have the largest single bottle beer selection that I have seen in West Michigan (4 coolers of single bottles, 3 where all the beers are 1.69 each). I think they had 5 or 6 of the O'Fallon beers (I have had the 5 day IPA and now this one.) He basically told me, one thing about these guys is that if their beer says its Cherry/Chocolate, then it tates exactly like it. I was pretty suprised that it was dang close, and being so far out of season also. I will have to grab a few next year.. The distributers are starting to pick up their beer at the gourmet food/wine shops in town so I have a couple of places I can get it at.

I've had the Wheat, Wheach, Gold, Cherry Chocolate, Pumpkin Ale and the Smokey Porter. I love a good dark beer but the Smokey Porter kicked the crap out of me. Came in a 24 ounce bottle like the rogue beers and tasted like I was drinking an ash tray. I only drank about 75% of the bottle. The Wheat is available year round and is phenomenal....They make some great stuff. The Wheach (peach/wheat) is the seasonal beer right now and it's really great....

 

[Texasmouth]

I am buying the chicken and the brine ingredients Friday and smoking Saturday.

I bought a little Weber kit for the holding the charcoal on the sides, only cost me $8.95.

Cant wait!

 

[Organized Chaos]

Pic of the Birds

They were both very juicy, but the guniess had a slight bitter flavor with a hint of chocolate.. It was great.

I think I want to try one with something like a Bells Oberon and a Pale/IPA sometime also, I would love to get some aroma from cascade hops in the chicken...

That looks fantastic. I can see a cider beer being a great option here as well. Or maybe a chocolate stout. Don't know what I want more now, some great Q or

I know.. I just tried O'Fallon's Cherry Chocolate Stout last night and I think it would be awesome in one of these as well! Love the cider idea, would go well with your rib recipe..mmmmmm

I was thinking the same thing but I didn't think what anyone would know what I was talking about. I thought it was only avialable in St. Louis. How are you getting it now? It's their seasonal winter beer. I haven't seen it for months. And with very little preservatives in it they don't recommend drinking it beyond 90 days of bottling.Right now it's the Wheach (Wheat/Peach which is divine). Can't remember the summer beer. Fall is the Pumkin Ale which is my all time fave beer. Lots of cinammin and nutmeg in it so I will be trying it this fall with both beer butt chicken and putting it in a steaming pan for ribs....

I am doing some network work for these guys. They have the largest single bottle beer selection that I have seen in West Michigan (4 coolers of single bottles, 3 where all the beers are 1.69 each). I think they had 5 or 6 of the O'Fallon beers (I have had the 5 day IPA and now this one.) He basically told me, one thing about these guys is that if their beer says its Cherry/Chocolate, then it tates exactly like it. I was pretty suprised that it was dang close, and being so far out of season also. I will have to grab a few next year.. The distributers are starting to pick up their beer at the gourmet food/wine shops in town so I have a couple of places I can get it at.

I've had the Wheat, Wheach, Gold, Cherry Chocolate, Pumpkin Ale and the Smokey Porter. I love a good dark beer but the Smokey Porter kicked the crap out of me. Came in a 24 ounce bottle like the rogue beers and tasted like I was drinking an ash tray. I only drank about 75% of the bottle. The Wheat is available year round and is phenomenal....They make some great stuff. The Wheach (peach/wheat) is the seasonal beer right now and it's really great....

Cool, I'm have to try some more of their stuff now. Yeah, I remember they had the Smoke, Pumpkin, Wheach, 5 Day IPA and Choco/Cherry. I'll look to try the Wheat next, not a big Peach fan and Smoke beers are not at the top of my list.

 

[Schmegma]

I'm pretty sure there are beer threads. Let's try to keep this thread about chickens and smoking/BBQing.

 

[TheFanatic]

I'm pretty sure there are beer threads. Let's try to keep this thread about chickens and smoking/BBQing.

Sorry

 

[Da Guru]

I had to make a few adjustments since I don`t have a smoker.

I used my Webber on low heat and covered the tin pan with foil, also used a bit of liquid smoke on the chickens.

When it was done and I uncovered the chicken..it looked so perfect I almost did not want to eat them,

My wife and daughter said it was the best chicken they ever had. Plus I have enough for lunch today.

 

[Texasmouth]

I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?

 

[Morton Muffley]

I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?

No, just put the black charcoal on top of the already lit coals. Basically, NEVER NEVER NEVER USE LIGHTER FLUID ...well, i suppose you can get away with it if you start the coals somewhere else and don't add them to the smoker until they are totally gray, but with paraffin starters and a charcoal chimney it's an unnecessary risk in my opinion. I'd recommend you just banish the idea of ever using lighter fluid.

 

[shuke]

I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?

No fluid.

 

[TheFanatic]

I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?

No fluid.

No fluid ever. Not even to start the fire. Why spend for lighter fluid over and over when you can get a charcoal chimney for like $12 that will last years if you keep it out of the rain. My last one had to be 4 years old and I left it in the rain all the time. The new one I bought is kept in the garage. Trust me. When you stop using fluid and you go somewhere where they use it you will notice the difference and wonder how you ever used the stuff before. You think I'm nuts because you can't really taste it now. When you stop using it for a while and someone else does you will taste it....

 

[zander_s]

Anyone catch Alton Brown yesterday brining a pork butt?

Totally cool idea for those with out a smoker, he made one out of terracotta pots!

Hey has anyone brined and smoked boneless chicken? I did up some teriyaki boneless breasts last like on the grill and was wondering is brining and smoking boneless would be even worth it.

 

[acapella]

OK. I am ready to pay the subscriber fee for www.BBQGuys.com, where do I sign up?

 

[Nigel]

Anyone catch Alton Brown yesterday brining a pork butt? Totally cool idea for those with out a smoker, he made one out of terracotta pots! Hey has anyone brined and smoked boneless chicken? I did up some teriyaki boneless breasts last like on the grill and was wondering is brining and smoking boneless would be even worth it.

I don't know why you'd want to smoke boneless, presumably skinless chicken. Just debone, and skin it after - it will be a hell of a lot moister and more flavorful.

 

[Usual21]

OK. I am ready to pay the subscriber fee for www.BBQGuys.com, where do I sign up?

 

[zander_s]

OK. I am ready to pay the subscriber fee for www.BBQGuys.com, where do I sign up?

i was checking out that site last night.http://www.bbqguys.com/

I think its gonna have to be www.fbgbbq.com

 

[Megla]

Anyone catch Alton Brown yesterday brining a pork butt? Totally cool idea for those with out a smoker, he made one out of terracotta pots! Hey has anyone brined and smoked boneless chicken? I did up some teriyaki boneless breasts last like on the grill and was wondering is brining and smoking boneless would be even worth it.

Yea that was a pretty cool, cheap way to create a smoking pit, under 50 bucks.As for the brining of boneless, probably better off, just injecting.

 

[TheFanatic]

Anyone catch Alton Brown yesterday brining a pork butt? Totally cool idea for those with out a smoker, he made one out of terracotta pots! Hey has anyone brined and smoked boneless chicken? I did up some teriyaki boneless breasts last like on the grill and was wondering is brining and smoking boneless would be even worth it.

Yea that was a pretty cool, cheap way to create a smoking pit, under 50 bucks.As for the brining of boneless, probably better off, just injecting.

I'm gonna do some injecting on Sat. Gonna brine but I'm also going to inject the breasts to keep them moist. Was thinking of just using the brining solution to inject. I plan on using Joe's recipe for brining...

 

[Morton Muffley]

OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.

But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.

Thanks in advance.

Edited to add that my friends and family have grown attached/accustomed to:

Stubb's Original

Firefly's Memphis

Cattlemen's

Sweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)

 

[zander_s]

OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)

I've done the complete opposite! I have smoked stuff once in a while but mostly grilled so i always made my own rubs and sauces. Now i'm starting to get into the smoking side.Obviously the benefit to make your own is your taste. My wife just hates a vinegary (sp?) tasting sauce so i make a nice sweet/spicy one for her with lots of honey and red pepper flakes.I experiment with rubs all the time. I'm a garlic fiend so most of the commercial stuff doesn't have nearly enough garlic for me!!In a pinch i've even taken bottled sauce and tweaked it to fit the family taste buds!

 

[TheFanatic]

OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.

But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.

Thanks in advance.

Edited to add that my friends and family have grown attached/accustomed to:

Stubb's Original

Firefly's Memphis

Cattlemen's

Sweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)

I've done the complete opposite! I have smoked stuff once in a while but mostly grilled so i always made my own rubs and sauces. Now i'm starting to get into the smoking side.Obviously the benefit to make your own is your taste. My wife just hates a vinegary (sp?) tasting sauce so i make a nice sweet/spicy one for her with lots of honey and red pepper flakes.

I experiment with rubs all the time. I'm a garlic fiend so most of the commercial stuff doesn't have nearly enough garlic for me!!

In a pinch i've even taken bottled sauce and tweaked it to fit the family taste buds!

I do this a lot. My BBQ sauce is generally made from Maul's as a base. It's not got a ton of flavor which is what I want so I can tweak it the way I want it. Sort of like a blank canvas to start out.As for rubs. Most of the rubs I see on the store shelves has the first ingredient as salt. I don't buy them. Salt makes everything taste better when cooking. So what. Since it's the first ingredient I don't know how much salt is in there except that it's a lot. I prefer a course salt applied just before putting whatever meet it is over the heat. The course salt take longer to melt into the meat. I want to add that salt myself. If I rely on a store bought rub I don't know how much salt I can add because I don't know how much is in the rub I bought.

My dad takes store bought rubs and tweaks them. Adds brown sugar, more garlic, etc. Thus the salt content is reduced in terms of what percentage of the rub is salt because of the extra ingredients.

As for making your own, get creative. Experiment. My folks went to Albequerque (sp?) last year and brought me back a zip lock bag of roasted peppers that had been dried and ground into powder. The flavor is incredible. Not very hot in terms of spiciness but GREAT flavor. It adds a lot to a rub if I use it.

I'm big into sweetness when I do rubs. Brown sugar, cinimmen, nutmeg, etc. Gotta be carefull though because the more sugar the easier it is to burn....

 

[SigEp316]

I enjoy making my own sauces and rubs...some take forever, but you can only so much.for you guys that love pulled pork, try this:

PULLED PORK SAUCE1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes just warm it up on the stove so the sugar melts

 

[Usual21]

Seriously now... Will someone with some website skills please put up a site already for all of the recipes on here? As someone said elsewhere it should be www.fbgbbq.com

 

[GreekFreak]

Heres my pulled pork finishing sauce:

Pull Pork Finishing Sauce

2 cups Apple Cider Vinegar

1-2 tablespoons Red Pepper Flakes

2 tablespoons Salt

1 teaspoon Black Pepper

2-3 tablespoons Brown Sugar

2-3 tablespoons BBQ Sauce (I prefer KC Masterpiece)

Combine Ingredients and heat until well blended stirring occasionally...Milder finishing sauce for those who like it on the sweeter side

 

[zander_s]

I have already decided i'm buying another grill (i have a charbroil smoker and my weber is getting pretty long in the tooth)

I'm going to replace the weber with a new one.

I have BIG PLANS for fathers day!! Told the wife last night "go ahead and invite the family over, i got some things i picked up on footballguys i want to try"

She responds...."now you are trading recipes with football guys?"

I felt a little strange for a second but responded "yeah thats right, and i'll tell them thanks from you after you taste em!"