ChiefsPlanet - Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?

down yunder' we call that a torch. :thumb:

and sure i do, but we don't bbq thru the winter. no paid days off ROFL

weekends are to get away from people during hibernation. ;)

GloryDayz

06-13-2018 07:25 AM

Quote:

Originally Posted by Nickhead (Post 13591093)

down yunder' we call that a torch. :thumb:

and sure i do, but we don't bbq thru the winter. no paid days off ROFL

weekends are to get away from people during hibernation. ;)

Down in Cozumel (up for you!!!) they called it a torch too. We were diving with some folks from Europe and when they were reminded that it had been decided to do a wreck dive we all had to scramble to find them "torches"! LOL, it's all good, we had them covered..

tooge

06-13-2018 07:49 AM

Quote:

Originally Posted by lewdog (Post 13590716)

Baby back ribs are my favorite to smoke. I also like experimenting with different flavors. Share some on here next time.

And brisket flat haters, suck it. This guy is a boss hog and I feel prepared watching this and with the tips in this thread.

http://howtobbqright.com/blog/?p=2939

<iframe width="560" height="315" src="https://www.youtube.com/embed/X1yTHESqgA8" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.

Any how, one of my favorite recipes is for a teriaki style baby back.
make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.
Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.
You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.

philfree

06-13-2018 08:57 AM

The grandsons are staying with us for the summer so this Sunday we're having a small get together to welcome them. I'm going to crank up the Wichita and do some smoking. A couple slabs of ST Louis Style ribs, a couple slabs of Baby backs and medium sized brisket. Going to take the point off and start it first so it comes off in time to make the beef candy/burnt ends. And I'm going to try my hand at pit smoked beans. Hope the weather holds!

Fire Me Boy!

06-13-2018 09:31 AM

Quote:

Originally Posted by tooge (Post 13591198)

That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.

Any how, one of my favorite recipes is for a teriaki style baby back.

make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.

Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.

You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.

He’s sawing back and forth like that because he’s using a slicer. In order to get nicely sliced pieces, you gotta go slow and let the knife do the work.

BryanBusby

06-13-2018 10:29 AM

Quote:

Originally Posted by Fire Me Boy! (Post 13591082)

How doe you keep “it” from creating too much drag to slow you down?

Gotta rubberband it up like long hair

lewdog

06-15-2018 04:58 PM

What wood do I use for the brisket?

Getting nervous boys.

BryanBusby

06-15-2018 05:01 PM

Quote:

Originally Posted by lewdog (Post 13594565)

What wood do I use for the brisket?

Getting nervous boys.

Hickory is what I generally use

BigRichard

06-15-2018 05:03 PM

Just bought some pork ribs at Sams. Planning on smoking those tomorrow. Mmmm....

Fire Me Boy!

06-15-2018 05:24 PM

What are you Smoking/Grilling/BBQ'ing this weekend?

Quote:

Originally Posted by lewdog (Post 13594565)

What wood do I use for the brisket?

Getting nervous boys.

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

lewdog

06-15-2018 05:26 PM

Quote:

Originally Posted by Fire Me Boy! (Post 13594583)

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

I've also got apple, pecan and cherry. Thoughts?

Buehler445

06-15-2018 05:39 PM

Quote:

Originally Posted by lewdog (Post 13594585)

I've also got apple, pecan and cherry. Thoughts?

Any of these.

BigRedChief

06-15-2018 06:37 PM

Quote:

Originally Posted by BryanBusby (Post 13594568)

Hickory is what I generally use

Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.

Fire Me Boy!

06-15-2018 06:52 PM

Quote:

Originally Posted by Buehler445 (Post 13594607)

Any of these.

Apple.

All times are GMT -6. The time now is 03:04 AM.

Page 75 of 226

Show 80 post(s) from this thread on one page