GWJ BBQ Catch All

wordsmythe wrote:

I like a good dry rub sometimes.

For ribs, that is.

For smoking ribs, dry rub is the only way to do it. When grilled, I still do the dry rub, but I hit em with bbq sauce at the next to last flip.

I have a hard time imagining any big slab BBQ (brisket, butt, etc.) without the rub. That inky black bark is maybe the best stuff on the cut.

AnimeJ wrote:
wordsmythe wrote:

I like a good dry rub sometimes.

For ribs, that is.

For smoking ribs, dry rub is the only way to do it. When grilled, I still do the dry rub, but I hit em with bbq sauce at the next to last flip.

I smoke my ribs with a dry rub (as well as spritzing some apple cider on during the last hour). But also I brush them with sauce for the last few minutes, just long enough for it to start thickening/caramelizing. I guess I'll just have to deal with the sugar content if I want to keep having them this way.

There's ways to avoid the processed sugar; honey, agave nectar and turbinado sugar are all good alternates to cane in a bbq sauce.

Kraint wrote:
AnimeJ wrote:
wordsmythe wrote:

I like a good dry rub sometimes.

For ribs, that is.

For smoking ribs, dry rub is the only way to do it. When grilled, I still do the dry rub, but I hit em with bbq sauce at the next to last flip.

I smoke my ribs with a dry rub (as well as spritzing some apple cider on during the last hour). But also I brush them with sauce for the last few minutes, just long enough for it to start thickening/caramelizing. I guess I'll just have to deal with the sugar content if I want to keep having them this way.

Many prepared sauces seem to run in the 10-15 grams of carbs range for 2 tbsp, which would be about enough to coat a piece of chicken. There are some sugar free ones, though. Here's a quick list I found.

For a home recipe, though, I don't know. I would try really slow-roasting some chopped onions until they're good and browned without burning, and put a lot of them in the sauce for the carmelized texture/taste and then used an artificial sweetener to get the sweet.

momgamer wrote:
Kraint wrote:
AnimeJ wrote:
wordsmythe wrote:

I like a good dry rub sometimes.

For ribs, that is.

For smoking ribs, dry rub is the only way to do it. When grilled, I still do the dry rub, but I hit em with bbq sauce at the next to last flip.

I smoke my ribs with a dry rub (as well as spritzing some apple cider on during the last hour). But also I brush them with sauce for the last few minutes, just long enough for it to start thickening/caramelizing. I guess I'll just have to deal with the sugar content if I want to keep having them this way.

Many prepared sauces seem to run in the 10-15 grams of carbs range for 2 tbsp, which would be about enough to coat a piece of chicken. There are some sugar free ones, though. Here's a quick list I found.

For a home recipe, though, I don't know. I would try really slow-roasting some chopped onions until they're good and browned without burning, and put a lot of them in the sauce for the carmelized texture/taste and then used an artificial sweetener to get the sweet.

Poach the onions in oil a la confit (I know, I know, but just drip them after you are done) and then braise them in port wine for some sweetness - its combination of sweetness and acidity in combo with the onions is just wonderful, it colors nicely and you may not even need any more sweetening afterwards. I usually just put cut onions under any decently fatty slowroast I am cooking and the onions poach themselves in rendered fat. After that to the pan they go with the port and you have your onion chutney right there.

Lookee what I cooked yesterday! It was fun and turned out really well. I know spit roasting isn't the same thing as barbecue, but it's a close relative (indirect heat, but higher temp).

IMAGE(http://i34.photobucket.com/albums/d133/Salvaje1/251090_10151163237244339_288697858_n_zpsd975a594.jpg)

Sweet! Will take a while before it is good and done, doesn't it?

Yeah, it was 52 lbs, and it took about 7 hours at 350F. Fed 40 people & there were still some leftovers.

That's pretty good.

Did you cook the unicorn too?

Quintin_Stone wrote:

Did you cook the unicorn too?

I am the unicorn. No one tried to eat me, probably because it's common knowledge that unicorn meat is a lethally potent aphrodisiac.

IMAGE(http://farm9.staticflickr.com/8303/7840743538_b98238ef68_o.png)

conejote wrote:

I am the unicorn.

Hey. Stop bogarting the roach.

Hi fellow BBQ GWJ'ers. New to the community and happy to find a BBQ thread.

I have one of those cheap offset smokers, a Char-Griller. I've had the grill part for several years, but only recently added the fire box part. I've done ribs twice now. The first time I used mostly lump charcoal with the occaisional chunk of Mesquite wood thrown in, and it turned out well.

This past weekend I tried something different and well... Not as good. I used charcoal to start but then used mostly cherry wood logs and chunks after. I had a bit of difficulty maintaining the temp, as the wood would burn and raise the temp too hot, or it would drop precipitously.

The ribs came out pretty black, and as compared to the first time, over done and drier. Still passable, and they didn't taste burnt, but I was disappointed.

Because I don't have the cash to get a Traeger or a BGE I want to try making some mods to my grill that might help with the temp, mainly with a heat shield over the connection between the chamber and the fire box. That and extending and moving the chimney exhaust location with an aluminum flex tube.

Anyone else have experience with modding their inexpensive offset smoker?

Anyone else do their turkey on the smoker/grill this year?

Came out fantastic! I used the Mad Max method.

IMAGE(http://i.imgur.com/ySljQ.jpg)

I did! First time ever smoking a 20-lb bird. Had the bird on a rack about 3" above the drippings pan. The outer breast was a tad dry, but the inner breast and dark meat was deelish, and the gravy was fan-freaking-tastic.

That sounds like an interesting idea. Did you guys still stuff the bird?

No, I never stuff the bird under any circumstances. It's a horrible idea and you should feel bad for suggesting it.

I did try something new with the stuffing this year, though: "muffings". That is, I made stuffing and then stuffed it inside muffin tins, so that it was well portioned and everyone got an even mix of crunchy edges and soft interior. It was amazing, and I am doing it again every year. I stole 4 cups from the drippings pan for the liquid and it still tasted wonderfully of slightly smoky turkey.

Minarchist wrote:

No, I never stuff the bird under any circumstances. It's a horrible idea and you should feel bad for suggesting it.

I did try something new with the stuffing this year, though: "muffings". That is, I made stuffing and then stuffed it inside muffin tins, so that it was well portioned and everyone got an even mix of crunchy edges and soft interior. It was amazing, and I am doing it again every year. I stole 4 cups from the drippings pan for the liquid and it still tasted wonderfully of slightly smoky turkey.

I don't stuff the bird either. Wifey makes homemade stuffing.

That muffin tin idea is pure genius. That's definitely going into the bag of tricks!

But...but...the stuffing comes out deliiiiiciooooous!

ccesarano wrote:

But...but...the stuffing comes out deliiiiiciooooous!

Here's the deal: since that stuffing is going to soak up a lot of raw turkey juices, it has to be cooked to ~165ºF to be safe for consumption. If you do cook it to that temperature, the rest of the bird is just going to be toast. Like, 185º – 200º or even more toast. Otherwise you're running the risk of sending everyone home very sick.

If you want the turkey flavor in the stuffing, do what I did and put a dripping pan below the bird as it cooks. I put a bunch of onions, carrots, celery, and whatnot in mine, and everything that came packaged inside the carcass (with the exception of the liver) along with a bunch of water and a bit of apple juice. Siphon some off for stuffing instead of water or packaged chicken stock, reduce the rest for gravy. Life is good.

Minarchist, the more you talk the more I like you.

Listen to this man, for he speaks truth. (at least in this thread)

FSeven wrote:

Anyone else do their turkey on the smoker/grill this year?

Came out fantastic! I used the Mad Max method.

I decided to risk Thanksgiving dinner by smoking my first turkey this year. Instead of brining, I injected the bird with a butter, wine, honey, sage and rosemary sauce and it turned out so well we didn’t many leftovers. I think I've started a new tradition at my house.

Now I need to start at the beginning of this thread and get some tips.

FSeven wrote:

That muffin tin idea is pure genius. That's definitely going into the bag of tricks!

Precut brownie pans might also be a good way to go - same area, but more space for stuffing without compromising edges:

IMAGE(http://ecx.images-amazon.com/images/I/41URaOR0D%2BL._SX450_.jpg)

I am thinking of picking up one of these (Brinkmann Gourmet Charcoal Smoker & Grill) for my new apartment. I have a large sum of points saved up to a rewards club and, saw it while browsing the catalog; plus I need a grill.
Any thoughts? It appears to be a good starter smoker and, with a few mods will preform decently.

TigerBill wrote:

I am thinking of picking up one of these (Brinkmann Gourmet Charcoal Smoker & Grill) for my new apartment. I have a large sum of points saved up to a rewards club and, saw it while browsing the catalog; plus I need a grill.
Any thoughts? It appears to be a good starter smoker and, with a few mods will preform decently.

What do you plan to mod on it?

Mostly the ones listed on this guys page:
http://home.comcast.net/~day_trippr/...
The most important ones seem to be better air flow, better sealing on the lid, better thermometer and, taller legs. That guy seems to have all the fab stuff he needed in his basement. I can get most of the fab done through connections so, cost should be low.

That's pretty spiffy! If you like it I may grab one myself... it's just the right size for our balcony.

I really like the fact that it will essentially be free for me, due to my rewards program; they didn't have much else on there that I cared to own.