Barbeque

Puzzicato · Jun 27, 2010

I had a batch of Carolina-style vinegar sauce that would have been perfect with it, but I finished it and haven't had a chance to make more. And the meat was juicy enough not to really need it! I used this rub recipe, and it was spot on for the flavour we like.

Chainsaw · Jun 27, 2010

Bar-B-Q

Diamondback said:
I wonder what a mix of "Mustard" and "Vinegar/Pepper" techniques would yield?

Hey buddy, that's fantastic for pork loin. Marinade in white vinegar (or alternatively balsamic, homemade apple cider Vinegar is awesome with pork!)and garlic onions et-cetera. Then when you go to cook it, give it a smear of French's, or use Keenan's powder with your spices.

It's amazing, stuffed pork loin is good too. Marinade it over night at least, then take a really sharp knife, and slice the pork loin about half an inch thick. then when you stuff it, your choice what you want to put( I like sliced tomatoes, fried onions, breadcrumbs et-cetera.) It will look like a swiss roll if done right.

Pompidou · Jun 28, 2010

I needed about 108 green glass bottles for my cafe, and decided Heineken would be the best way to go. I arranged with a couple of friends who take sides of a common duplex and have a massive common yard to throw a Memorial Day BBQ. I invited everyone at work and a few friends from the bar. That morning I went and bought 144 hamburgers/buns, 144 hotdogs/buns, 56 pieces of chicken and 6 18-packs of Heineken. I was figuring on about 30 people coming and eating all day. Wow did I ever overestimate. We had to have another BBQ the next weekend, and the next. We had three big BBQs with everyone coming over. Three great weekends cost 500, but it was totally worth it. Hell, even going to the grocery store on Memorial Saturday and literally emptying shelves at every location I needed - leaving with a mountain of goods taller than me in the cart - it sparked conversation at the checkout, that's for sure. I got my green glass bottles.

If I successfully open my cafe, I'm going to celebrate with a pig-roast. I'm looking into the logistics of it. It's a lot harder than I thought.

Pyroxene · Jun 28, 2010

Mother's Day Trip

This thread has made me hungry.

We took grandma out on Mother's Day. She wanted to go to Cooper's BBQ in Llano, TX. They do it like most places in Texas where you eat it right off some butcher paper.

They dip it in some light sauce before putting it on the tray. I'll post some photos of my personal endeavors next.

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Pyroxene · Jun 28, 2010

Brisket at home

Here is a photo of me doing some brisket. Basically, I'll slow roast the meat in the oven with the fat side up. Then I'll take the meat to the smoker and finish it there. I primary use oak that I get from the trees on my property. I have tried other woods like mesquite and hickory but oak tastes the best to me.

Wally_Hood · Jul 1, 2010

Chainsaw said:
Hey Wally Hood, I think the secret is just in the method. Buy a deep fryer when they go on sale. And use just regular vegatable oil. Even no-name ( thin cut) brand french frys taste good when cooked properly.

Thanks for the tip!

As I recall, about ten years ago we had something called a Fry-Baby, a smaller version of something called a Fry-Daddy. That might do the trick-

Wally_Hood · Jul 1, 2010

Last night tried a dry rub for the first time, and it was amazing. Used paprika, garlic powder, thyme, oregano, lemon-pepper, ground black pepper, and cayenne pepper. Coat the steaks in olive oil, rub in the mixed dry ingredients, cover, and let set in the refrigerator for an hour.

Now, it was so spicy that Mrs. Hood couldn't eat it, but I thought it was delicious. Out of consideration for her, the next time the steaks will be lightly coated.

For vegetables we had bell peppers (orange, yellow, and red), zucchini cut into medallions, and fresh string beans, all oiled, salted and peppered, and cooked right on the grill. The beans were exceptional!

Puzzicato · Jul 1, 2010

I haven't tried beans done like that! But I've never met a vegetable (except maybe lettuce) that didn't like a bit of charcoal, so I will have to try it.

JimWagner · Jul 1, 2010

Pyroxene said:

I have a cooker pretty much like yours and it really turns out excellent barbeque, be it pork, beef or chicken.

It's an all day event to make pulled pork in it, but worth it. Here where I am I'm definitely in the eastern NC hickory smoke and vinegar pepper sauce tradition.

Got a long weekend that's not supposed to be too hot coming up, so the mood to cook is coming over me.

JimWagner · Jul 1, 2010

Pyroxene said:
Here is a photo of me doing some brisket. Basically, I'll slow roast the meat in the oven with the fat side up. Then I'll take the meat to the smoker and finish it there. I primary use oak that I get from the trees on my property. I have tried other woods like mesquite and hickory but oak tastes the best to me.

I meant to add, that if you're going to split your cooking between your oven and the smoker then I'd suggest you try smoking the meat for an hour or so on the smoker and then finishing it in the oven. That way you'll get proper penetration and a good "smoke ring".

rumblefish · Jul 1, 2010

JimWagner said:
I meant to add, that if you're going to split your cooking between your oven and the smoker then I'd suggest you try smoking the meat for an hour or so on the smoker and then finishing it in the oven. That way you'll get proper penetration and a good "smoke ring".

I'd have to agree with you Jim. I've found smoking after the oven also gives a superficial, sort of acrid flavor to the meat. Not awful, just not as nice as smoking first.
Pyroxene, that shot of the brisket on the smoker looks aces!

Puzzicato · Jul 1, 2010

Puzzicato said:
John, your advice was excellent! That brisket was absolutely delicious!

And some pictorial evidence:

Fletch · Jul 1, 2010

I suspect the Texas style is the hardest to bring off outside the native region - especially the classic no-sauce presentation. What do ppl think?

Pyroxene · Jul 1, 2010

JimWagner said:
I meant to add, that if you're going to split your cooking between your oven and the smoker then I'd suggest you try smoking the meat for an hour or so on the smoker and then finishing it in the oven. That way you'll get proper penetration and a good "smoke ring".

I see where you are going with that. I will flip it around this weekend and see what happens. I think it's been my sleep schedule that has dictated the way I cook brisket.

I usually work off the 1 hour/pound rule of thumb. So, a 12lbs. brisket will need about 12 hrs of cooking. The first 6 are in the oven while I am sleeping at very low heat (6am-12pm). Then the last six are just on the smoker imparting flavor to the meat (12pm-6pm). Usually ready just in time for dinner.

John in Covina · Jul 1, 2010

The Texas Style takes some adjustment to get the meat seasoned, BBQ'd and smoked just right.

So following directions from the grilling experts helps when you're trying a new cut or a different amount of meat. It's like using a meat thermometer and being able to judge when to pull the piece of meat knowing the internal temp will continue to rise. Pulling at the right time so you don't move past the temp you want and overcook the meat is a learned skill.

Pyroxene · Jul 1, 2010

Fletch said:
I suspect the Texas style is the hardest to bring off outside the native region - especially the classic no-sauce presentation. What do ppl think?

Patience is probably the hardest skill to learn.

Your choice of wood also has a lot to do with the no-sauce presentation. Personally, I love the flavor of meat smoked with Live Oak. Meat that is juicy and flavorful, you won't want to put sauce on it.

Fletch · Jul 1, 2010

I'm getting the feeling that a lot of it is either trial-and-error based or just plain none o' yer bidness. Like a lot of proud traditions.

John in Covina · Jul 1, 2010

I'd suggest a copy of the Barbeque Bible and the book on grilling from America's Test Kitchen. There you will get some great tips and outlines to start with from there you fiddle with the instructions to fit your situation and tastes.

SkullCowboy · Jul 2, 2010

Pyroxene said:
Patience is probably the hardest skill to learn.

Your choice of wood also has a lot to do with the no-sauce presentation. Personally, I love the flavor of meat smoked with Live Oak. Meat that is juicy and flavorful, you won't want to put sauce on it.

+1

Patience and consistent temperature. A lot of folks are amazed when you tell them it takes about 12 hrs to do a brisket right.

We use oak with the occasional stick of pecan or mesquite soaked in apple juice. And if you want a half friendly verbal bashing at one of our cook offs just ASK for BBQ sauce... :rage: Might as well put catsup on steak.

We are doing a cook off in a couple of weeks in the town of Hempstead, Tx. I'll try to remember to get some pics to post.

Puzzicato · Jul 2, 2010

SkullCowboy said:
+1

Patience and consistent temperature. A lot of folks are amazed when you tell them it takes about 12 hrs to do a brisket right.

We use oak with the occasional stick of pecan or mesquite soaked in apple juice. And if you want a half friendly verbal bashing at one of our cook offs just ASK for BBQ sauce... :rage: Might as well put catsup on steak.

We are doing a cook off in a couple of weeks in the town of Hempstead, Tx. I'll try to remember to get some pics to post.

Does soaking the wood in something flavoursome make a difference? My husband is always trying to convince me that it does, but I can't pick it.

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