BBQ/Smoking Meat

[00Sebby]

Those look awesome! Did you do any rubs or just the sauce?

Thanks. I just season with McCormicks Montreal Steak Seasoning then cook until 95% done... cooked but a bit tough. Then toss in sauce and back on grill to get tender and crispy. They're the best I've ever had and I eat wings all over the country.![emoji41]


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[Thefishguy77]

Doing the same deer as before tonight.

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[octanejunkie]

I'm doing pressure cooker short ribs tonight per chowhound.com

Be jealous, be very jealous

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[00Sebby]

I'm doing pressure cooker short ribs tonight per chowhound.com

Be jealous, be very jealous ��

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Technically... fftopic:

Barbecue (informally barbeque, BBQ or barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.

 

[octanejunkie]

Per chowhound recipe with a few variations

English cut short ribs braised in the pressure cooker, fries and oven roasted, garlic-tossed Brussels

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[jstim]

Per chowhound recipe with a few variations

English cut short ribs braised in the pressure cooker, fries and oven roasted, garlic-tossed Brussels

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That's like boiling your ribs before you put them on the smoker....not real bbq. Looks good, but definitely not in a bbq class.

 

[octanejunkie]

That's like boiling your ribs before you put them on the smoker....not real bbq. Looks good, but definitely not in a bbq class.

I'll show myself out

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[jstim]

I'll show myself out

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I'm just ball busting....it's not that serious.

 

[00Sebby]

I'll show myself out

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Yeah, it doesn't have fire but it does look pretty dang tasty.:thumb:

 

[tford630]

All those in or near the DFW area need to try heim BBQ off of magnolia in Fort Worth. On oar with Franklin's in Austin

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[97BlackAckCL]

Made my first thing on the new replacement Brinkmann, and the ribs came out fantastic. After I butchered them and removed the membranes I decided to cut them before doing the rub because it's always more of a pain to cut them the next day.

Applied the oil and rub the night before to let them set over night

Here's the next day as they're getting to room temp

I ended up doing the 2-2 method and they were some of the best ribs I've ever made. Here's after 2 hours of smoke when I wrapped them and threw them back on

New smoker smoking away, didn't realize the lid was crooked before I took the pic*

And here's the finished product, bones are completely clean and that smoke ring :high5:

Having them again for dinner tonight :thumb3:

 

[AKmoney]

Sous Vide

I know this topic may be considered blasphemous by some - but has anyone here used the sous vide method?

There are recipes for doing brisket using the sous vide method - here's one:

Sous Vide Smoked Brisket Recipe | Serious Eats

This recipe intrigues me because it still allows for the use of an actual charcoal grill with real smoke to "finish" it off over a couple hours, while letting the bulk of the cook time take place unattended in the sous vide water bath.

FWIW I do have an Anova Culinary sous vide cooker and I've used it a bunch of times to prepare things like lamb chops and, on occasion, steaks. Not everything has turned out awesome but for the most part I've never had a bad meal using it.

 

[97BlackAckCL]

Smoking brisket is definitely an art and takes a LONG time. This method is intriguing but I know nothing about it since I'm just an old school charcoal smoker guy

 

[octanejunkie]

Smoking brisket is definitely an art and takes a LONG time. This method is intriguing but I know nothing about it since I'm just an old school charcoal smoker guy

Sous vide sounds interesting and I'll anything once (short of toilet wine or grabbing my ankles) but I can attest to smoking a brisket as being an art form.

My best advise with brisket is to use the point or use the deckle but I avoid suing the flat alone when cooking for long periods of time. My best results smoking brisket were done using the deckle, though many will argue it's not brisket, no one will refuse to eat it. Substitute deckle into any smoked brisket recipe and watch the crowd go wild.

I might try the flat by itself in a sous vide preparation and finish on the smoker to get that hint of smoke - someday.

 

[AKmoney]

If and when I attempt to cook a brisket with sous vide you will all be the first to know. I just need to come up with a proper occasion - even with sous vide we're talking about 48 hours worth of commitment before mealtime.

No pics but last night I grilled up some top sirloins (from Costco) on my Weber gasser. 3:30 per side on direct high heat and they came out perfectly - 133F, just about spot on medium rare. I seasoned with salt, pepper and fresh chopped rosemary. Sides were quinoa and brussel sprouts (also prepped on the grill). Wine was a 2010 Maddalena Cabernet Sauvignon (Paso Robles).

 

[octanejunkie]

That meal sounds great, [MENTION=84801]AKmoney[/MENTION], and I love Paso wines (many of them)

Where in SoCal are you?

 

[AKmoney]

I'm down in OC - and I'm a member of Halter Ranch in Paso. Love that stuff. I think the bottle I drank last night I found at Costco, though

 

[Ralphman]

Love to smoke meat when ever i can

 

[Ralphman]

The pit

 

[Farcry305]

The pit

Hay what is the orange stuff you are using to seal the lid?

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