Chaos Commish
Footballguy
I googled the #### out of that and I guess it's okay? Lots of love out there and health concerns kind of debunked?I'm not so sure about keeping them in plastic wrap in the oven
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***Official Grilling and Smoking Thread*** (3 Viewers)
- Thread starter bryhamm
- Start date
The Ref
Footballguy
OMFG.... Half hour to go on the grill. The ribs look and smell incredible.
And yes - the plastic wrap steams the ribs and keeps the moisture in. I keep them in for 20 min more and keep the temp down to 195. I did this 4-5 years ago and they came out great but I didn't rub them or buy special sauce. I can already tell this is going to be a much better experience.
And yes - the plastic wrap steams the ribs and keeps the moisture in. I keep them in for 20 min more and keep the temp down to 195. I did this 4-5 years ago and they came out great but I didn't rub them or buy special sauce. I can already tell this is going to be a much better experience.
Courtjester
The Town Drunk
I know we are talking apples/oranges here, but the one full proof method I found for salmon filets--especially large ones on the grill, is wrapping in Reynolds wrap (scale side down to the foil) with some lemon slices. However the secret method to keeping the fish moist is mayo--just brush a little on the fish and they come out amazing.
Dan Lambskin
Footballguy
Making some baby backs today
Few hours to go
Few hours to go
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
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Insoxicated
Huh. Ya Learn something new everyday. Not sure I'd be comfortable with it, but as long as our GB ref isn't poisoning himself then I'm intrigued to see the resultsChaos Commish said:I googled the #### out of that and I guess it's okay? Lots of love out there and health concerns kind of debunked?[icon] said:I'm not so sure about keeping them in plastic wrap in the ovenThe Ref said:
heckmanm
Footballguy
Question - planning to smoke a couple of pork butts for a Sunday afternoon get-together in a few weeks. Rather than getting up at that ###-crack of Don, would they suffer much if I smoked/pulled them the day before and then refrigerated in foil trays and reheated on Sunday?
If that will work, could I do the same with a Friday smoke and keep the pork for 2 days?
If that will work, could I do the same with a Friday smoke and keep the pork for 2 days?
CletiusMaximus
Footballguy
Meathead has some comments/tips on "cook today, serve tomorrow" -- http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html
heckmanm
Footballguy
E-Z Glider
Footballguy
Anyone have a favorite way to do a pork loin?
Bigboy10182000
Footballguy
Rub down with some herbs, fresh garlic and some s & p. Wrap it in bacon...when finished slice into medallions
The Ref
Footballguy
Yeah everyone still lives, and they were still talking about them on social media all week. They rally were meat off the bone ribs and the flavor was great.Huh. Ya Learn something new everyday. Not sure I'd be comfortable with it, but as long as our GB ref isn't poisoning himself then I'm intrigued to see the resultsI googled the #### out of that and I guess it's okay? Lots of love out there and health concerns kind of debunked?I'm not so sure about keeping them in plastic wrap in the oven
bryhamm
Footballguy
Slice it open. Stuff with feta cheese and fresh spinach. Tie back up. Season the outside. Reverse sear it.
Judge Smails
Footballguy
A friend told me to hollow one out, stuff it with andouille, season and throw it on the smoker. Money
jamny
Footballguy
I'll generally just use some rub but stuffed it once with mushrooms, peppers and spinach and it was awesome.
James Daulton
Footballguy
Can you unpack this a little, like temp, time, etc. Do you include anything besides the sausage?
heckmanm
Footballguy
I think now I'm just going to bite the bullet and get up early. I may try to find smaller butts and cook 3 instead of 2 larger ones. That should save some time, as the smoker is plenty big (5 @ 20" cooking grates)
To this I would also use a sweet glaze combining apple juice, honey, maple syrup, orange marmalade and pinapple juice. This mop goes well with any creole seasoning such as
http://www.lacrawfish.com/Tony-Chacheres-Original-Creole-Seasoning-8oz-P946.aspx?gclid=CIW6zfn8m8YCFYOPHwodawsMQQ
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Keerock
Footballguy
E-Z Glider
Footballguy
:golfclap:
Thanks for all the suggestions.... ended up grilling over low-direct heat until it hit 145 then foiling and resting for 30 minutes (very juicy). Served with fresh-made chimichurri sauce.
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Insoxicated
Glad it turned out great!
Just one heads-up... while there is a saying about "falling off the bone" with positive connotation.. that is actually a sign of an overcooked rib (ie: Very expensive pulled pork). Generally speaking you want to stop cooking when the meat pulls clean from the bone wtih a bit of a tug... stopping before the meat is "falling off the bone" with little effort.
Not to say you can't cook them in any manner your prefer... just throwing that out there. Ribs with a bit of bounce to them taste better , to me. YMMV. Regardless... congrats on the successful cook!
VA703
Footballguy
whats your chimichurri recipe?:golfclap:
Thanks for all the suggestions.... ended up grilling over low-direct heat until it hit 145 then foiling and resting for 30 minutes (very juicy). Served with fresh-made chimichurri sauce.
E-Z Glider
Footballguy
I just eyeball it. 1 bunch of flat leaf parsley, 5-6 cloves of garlic, EVOO, red wine vinegar, lemon juice, S&P. Throw it in a food processor. Keep adding liquids until its the right consistency. Hard to go wrong and really good with any grilled meat.whats your chimichurri recipe?:golfclap:
Thanks for all the suggestions.... ended up grilling over low-direct heat until it hit 145 then foiling and resting for 30 minutes (very juicy). Served with fresh-made chimichurri sauce.
VA703
Footballguy
sounds just like mine. yeah I agree its deliciousI just eyeball it. 1 bunch of flat leaf parsley, 5-6 cloves of garlic, EVOO, red wine vinegar, lemon juice, S&P. Throw it in a food processor. Keep adding liquids until its the right consistency. Hard to go wrong and really good with any grilled meat.whats your chimichurri recipe?:golfclap:
Thanks for all the suggestions.... ended up grilling over low-direct heat until it hit 145 then foiling and resting for 30 minutes (very juicy). Served with fresh-made chimichurri sauce.
Grahamburn
Footballguy
Do you stir your coals at all during the cook? Something I notice with the WSM is the amount of smoke seems to dissipate after about an hour or two. After a couple hours I'll usually stir the coals, leave the front door open for a few minutes to let more oxygen in, and add another chunk or two of wood. Do that every couple hours or so thereafter to get constant smoke.
Hawks64
Footballguy
Yep I do do that. As soon as I notice smoke stop coming out of the lid I stir and add more wood. Tried a new variant of the minion this weekend. Mixed wood in with charcoal in layers. Helped a ton. Also, I used more hickory this time around.
E-Z Glider
Footballguy
I was under the impression that you're not supposed to see smoke coming out of the lid with the WSM.
THis is what I was going to suggest if you were using the ninion method, I add the charcoal and wood chunks toghter in a seperate box and then add them to the coal ring to get a good even dispersal
The Ref
Footballguy
Good stuff and I appreciate the feedback. They seemed to pull clean from the lower part of the bone and stayed connected near the top.Glad it turned out great!
Just one heads-up... while there is a saying about "falling off the bone" with positive connotation.. that is actually a sign of an overcooked rib (ie: Very expensive pulled pork). Generally speaking you want to stop cooking when the meat pulls clean from the bone wtih a bit of a tug... stopping before the meat is "falling off the bone" with little effort.
Not to say you can't cook them in any manner your prefer... just throwing that out there. Ribs with a bit of bounce to them taste better , to me. YMMV. Regardless... congrats on the successful cook!
Had the local BBQ yesterday and mine were definitely better.
heckmanm
Footballguy
The Ref
Footballguy
So I made a second batch of ribs yesterday and they were a smash hit. Now the crowd wants me to make them again for our group party in a few weeks...... Only think is the host is Jewish and is requesting beef instead of pork ribs.
I think it's a realistic request.... So anyone have any suggestions?
I think it's a realistic request.... So anyone have any suggestions?
Evilgrin 72
Distributor of Pain
Tell him that there is no God and that pigs are delicious.The Ref said:
Cold Dead Hands
Footballguy
Getting a small brisket, some pork chops, and chicken for a BBQ on Sunday. I don't have a smoker so I will "low and slow" the brisket in the oven, slice half to throw on the grill with a bit of homemade BBQ sauce for a minute or so. Shred the rest, coat in a different homemade BBQ (Porter based) and throw on the Blackstone griddle for a bit.
I am making Alabama BBQ sauce for the chicken. A few of the pork chops will likely get the Porter BBQ, while I will leave a few with just salt and pepper for people to sauce as they prefer.
Making a side of grilled potatoes and beer cheese. Also making a side of grilled Brussels sprouts.
Will have extra beer cheese to dip veggies and chips in, or pour onto the BBQ sandwiches as I will have a few toasted buns of various types.
Looking forward to it.
I am making Alabama BBQ sauce for the chicken. A few of the pork chops will likely get the Porter BBQ, while I will leave a few with just salt and pepper for people to sauce as they prefer.
Making a side of grilled potatoes and beer cheese. Also making a side of grilled Brussels sprouts.
Will have extra beer cheese to dip veggies and chips in, or pour onto the BBQ sandwiches as I will have a few toasted buns of various types.
Looking forward to it.
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Insoxicated
HIM: "Hey will you go out of your way to cook a ton of food for the guests of my party... but I need you to complete change everything up because of my wacky religious beliefs that dictate my (and by extension, everyone else's) diet."
ME: "Cook your own ribs, buddy"
or
Cook pork ribs and tell him they're beef ribs from Waygu cattle so they run smaller.
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Nigel
Footballguy
BGE is not portable so I smoked 5 racks of ribs last night, let them cool then foiled and put them in the fridge. What's the best reheat strategy? Was thinking I'd throw them in a 250 oven for a bit then glaze them and throw them on the gas grill. Thoughts? Wondering how they'll compare to if we ate them right off of the smoker.
sbonomo
Footballguy
Same basic concept we used for our's this year at Memphis in may. I reheated at 220 for about 45 minutes in our industrial size smoker using the propane (no smoke, basically an oven at that point) then let them sit in the Yetti until served. Worked perfect.
Spin
Footballguy
I've got ~24# of pork butt outside in the smoker right now to eat at the tailgate for the US Men's game vs Guatemala tomorrow. It was supposed to rain all day, and was pouring this morning, so I set up a canopy overhead in case it started raining.
But the sky is all clear so now I just look crazy to my neighbors, because I'm smoking under a canopy for no apparent reason.
http://i62.tinypic.com/35jb1mv.jpg
For the rub I went with
1/4 cup Paprika
1/4 cup Brown Sugar
1/5 cup Garlic Powder
1/5 cup Onion Powder
3 TBSP Cumin
3 TBSP Salt
2 TBSP Black Powder
1 TBSP Cayenne
2 TSP Dry Mustard
It's my go-to rub when smoking pork, always gets rave reviews and has the perfect level of heat to it.
But the sky is all clear so now I just look crazy to my neighbors, because I'm smoking under a canopy for no apparent reason.
http://i62.tinypic.com/35jb1mv.jpg
For the rub I went with
1/4 cup Paprika
1/4 cup Brown Sugar
1/5 cup Garlic Powder
1/5 cup Onion Powder
3 TBSP Cumin
3 TBSP Salt
2 TBSP Black Powder
1 TBSP Cayenne
2 TSP Dry Mustard
It's my go-to rub when smoking pork, always gets rave reviews and has the perfect level of heat to it.
heckmanm
Footballguy
-jb-
Footballguy
http://butimhungry.com/2014/10/17/bacon-bourbon-bbq-chicken-kebabs/
This showed up in my inbox. Super easy and can be smoked or grilled. Awesome taste and they have a great look to them.
This showed up in my inbox. Super easy and can be smoked or grilled. Awesome taste and they have a great look to them.
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Insoxicated
Pull when hot. Poultry does NOT pull as well when cold. How long are we talking here. I'd likely pull, then pack tight in gallon ziplock bags and reheat in boiling water in a big pan or turkey fryer when you get there. Maybe toss in a very light amount of your finishing sauce when bagging.
[icon]
Insoxicated
heckmanm
Footballguy
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