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  • BBQ and Outdoor Cooking Thread

    I know we have some threads that have some of this but most falls into the grilling thread. Since it is different we thought it would be a good idea to have it's own thread.

    I use the Kamado Joe for my smoking and bbq.



    Here it is getting ready



    Here are ribs from last week.



    Here are the two Boston butts going on tonight

    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

  • #2
    JB, what blend you using for the rub on the butts?
    In my Morgan Cup Staff Bag
    Driver: XR 16 Pro, 9.0* w/ 65 6.0 HZRDUS Black
    3/5 Wood: XR 16, 14*/19* w/ Tour AD BB7S
    Hybrids: 22* with Kuro Kage 85 S
    Irons: Apex CF 16 5-PW w/ 110 Recoil F4
    Wedges: RTX 3 54* / 58*
    Putter: m7 w/
    B330 Golf Ball

    Comment


    • #3
      Originally posted by flog2424 View Post
      JB, what blend you using for the rub on the butts?
      We use a lot of different things. Homemade, store bought, etc.
      These two have Arthur Bryants on them and it is a solid store bought rub.
      In my 2018 #TheGrandaddy THP Event Bag

      Driver:
      Epic Flash w/ Helium Shaft 45"
      Driver 2: XXIO Prime w/
      Custom THP HZRDUS Shaft 43.5"
      Fairway Wood:
      JGR
      Hybrids:
      Launcher HB
      Irons: Apex 19 w/ Recoil Proto 95
      Wedges:
      CBX 50* and RTX-4 56* & 60* PM Grind 19
      Putter:
      #7S
      Balls:
      Chrome Soft X

      Comment


      • #4
        JB, those ribs look absolutely incredible.
        G400 Max w/Evolution II 569
        V-Series Heavenwood
        Vapor Speed 23*
        Z585/Z785
        Engage 50/56/60 & PM Grind 64
        Method Origin B1-01 Custom

        #ForTheShoe #COLTure

        Comment


        • #5
          And they just went on. Roughly 2 hours per pound later and we should have gold.



          In my 2018 #TheGrandaddy THP Event Bag

          Driver:
          Epic Flash w/ Helium Shaft 45"
          Driver 2: XXIO Prime w/
          Custom THP HZRDUS Shaft 43.5"
          Fairway Wood:
          JGR
          Hybrids:
          Launcher HB
          Irons: Apex 19 w/ Recoil Proto 95
          Wedges:
          CBX 50* and RTX-4 56* & 60* PM Grind 19
          Putter:
          #7S
          Balls:
          Chrome Soft X

          Comment


          • #6
            Originally posted by JB View Post
            We use a lot of different things. Homemade, store bought, etc.
            These two have Arthur Bryants on them and it is a solid store bought rub.
            Looking good JB! Can't beat Arthur Bryants rub, that's really good. Oklahoma Joes (Now called Joes Kansas City BBQ ) makes a rub called "The Squeal Hog Rub" you can buy online, that's really good too.
            In my 2016 Tour Staff Bag:

            XR 16 Pro 10.5 : Matrix Speedrulz C Type 60 X
            Alpha 815 16* (3 wood) : Aldila Rouge Silver 70 X
            Alpha 815 20* (hybrid) : Fujikura Speeder 665 X
            Apex 4 - 6 & Apex Pro 7 - PW : Project X 6.0
            MD2 50, 52, 54, 58* : Project X 6.0
            O-Works #7 with Super Stroke Grip
            Chrome Soft

            PROUD Member of the Callaway A-15 Club!

            Comment


            • #7
              As much as I enjoy doing a nice butt my favorite thing to do is a brisket and love making homemade bacon. 10 day cure on the pork belly but so worth it, you will never buy bacon from a store after you cure and smoke your own pork belly.

              Nice looking rig JB those are going to be great.

              Driver Z745
              Hybrids Razr X Tour 18 & 22
              Irons Covert Forged 4-PW
              Wedges
              CBX 48
              SM 6 54 M Grind
              CBX 60

              Putter DAITO Copper Virtuoso


              Comment


              • #8
                Those look fantastic!

                For those looking to learn all the ins and outs of BBQ, this site is incredible:

                www.amazingribs.com

                It's the THP of BBQ (ok, not really, but the depth and breadth of info is similar)

                I have no affiliation with them - just a fan. That site has completely changed everything I thought I knew about BBQ. Some highlights:

                • You must have a good instant read thermometer. Guessing based on firmness, time, etc. is impossible to get right consistently
                • the temp gauges in the lids of most BBQ's are useless. A grate thermometer that tells you the actual temp where the meat is cooking is essential
                • Steaks are best cut 1.5" thick, cooked low and slow (225) and then finished with a sear
                • Butterflying a bird (cutting the back out and flattening it) is, hands down, the best way to do a turkey


                There are tons more. the "Big Bad Beef Rub" is great as is "Meatheads Glop" and "Memphis Dust" (for pork butts).

                Again, JB, what you have there looks awesome. I love how those butts look like meteorites when finished and the crust is unbelievable.
                sigpic

                In my B3 Bag:

                Spoiler
                Driver: 10.5* RBZ Stage 2, Matrix Red Tie
                3-wood: Exoctics xcg7 Beta, 15* Red Tie 3.1
                5-wood: RBZ Stage 2
                Irons: 714 AP1's, 4-GW1; Project X 5.5
                Wedges: 52*, 56*
                Putter: Versa #1 Wide


                Comment


                • #9
                  Originally posted by JB View Post
                  We use a lot of different things. Homemade, store bought, etc.
                  These two have Arthur Bryants on them and it is a solid store bought rub.


                  We ended up having the same idea afterall :)
                  W/S Cortex with Atmos Red 6R
                  3 Wood: W/S C300 with fuji pro stiff
                  Hybrid: W/S C300 20 and 23 with fuji pro stiff
                  W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
                  Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
                  Putter: Swag Flow nech raw Suave one
                  Ball: W/S Duo Professional Matte Yellow

                  Comment


                  • #10
                    Fat cap on or off Shane?
                    In my 2018 #TheGrandaddy THP Event Bag

                    Driver:
                    Epic Flash w/ Helium Shaft 45"
                    Driver 2: XXIO Prime w/
                    Custom THP HZRDUS Shaft 43.5"
                    Fairway Wood:
                    JGR
                    Hybrids:
                    Launcher HB
                    Irons: Apex 19 w/ Recoil Proto 95
                    Wedges:
                    CBX 50* and RTX-4 56* & 60* PM Grind 19
                    Putter:
                    #7S
                    Balls:
                    Chrome Soft X

                    Comment


                    • #11
                      Originally posted by JB View Post
                      Fat cap on or off Shane?
                      Its oon josh. I did both sides for about an hour with out the pan to got the burnt ends, now in the pan fat cap up for about 4 more hours. Then a pork tenderloin going on next.

                      yours looks excellent
                      W/S Cortex with Atmos Red 6R
                      3 Wood: W/S C300 with fuji pro stiff
                      Hybrid: W/S C300 20 and 23 with fuji pro stiff
                      W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
                      Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
                      Putter: Swag Flow nech raw Suave one
                      Ball: W/S Duo Professional Matte Yellow

                      Comment


                      • #12
                        You had me at "BBQ"
                        XR16 10.5
                        Big Bertha 3W
                        Forged Pro Combo 3-P
                        MD3 54* and MD3 58*
                        Works Versa V-Line
                        Chromesoft

                        2014 #The Gauntlet Team Goryl
                        2015 THP Bridgestone Invitational at Olde Stonewall Pittsburgh, PA
                        In search of my first HOF Badge


                        Comment


                        • #13
                          Originally posted by sposey013168 View Post
                          Its oon josh. I did both sides for about an hour with out the pan to got the burnt ends, now in the pan fat cap up for about 4 more hours. Then a pork tenderloin going on next.

                          yours looks excellent
                          Yeah I do fat cap on bottom for an hour and then on top for the next 7 hours or so. Then I cut it off before the pulling begins.
                          In my 2018 #TheGrandaddy THP Event Bag

                          Driver:
                          Epic Flash w/ Helium Shaft 45"
                          Driver 2: XXIO Prime w/
                          Custom THP HZRDUS Shaft 43.5"
                          Fairway Wood:
                          JGR
                          Hybrids:
                          Launcher HB
                          Irons: Apex 19 w/ Recoil Proto 95
                          Wedges:
                          CBX 50* and RTX-4 56* & 60* PM Grind 19
                          Putter:
                          #7S
                          Balls:
                          Chrome Soft X

                          Comment


                          • #14
                            Originally posted by JB View Post
                            Fat cap on or off Shane?
                            fat cap should always be off. That way, there is more crust to eat!

                            the 'make the meat more moist' is a myth, it appears.
                            sigpic

                            In my B3 Bag:

                            Spoiler
                            Driver: 10.5* RBZ Stage 2, Matrix Red Tie
                            3-wood: Exoctics xcg7 Beta, 15* Red Tie 3.1
                            5-wood: RBZ Stage 2
                            Irons: 714 AP1's, 4-GW1; Project X 5.5
                            Wedges: 52*, 56*
                            Putter: Versa #1 Wide


                            Comment


                            • #15
                              Originally posted by chicogolf View Post
                              fat cap should always be off. That way, there is more crust to eat!

                              the 'make the meat more moist' is a myth, it appears.
                              I always do fat cap on. I habe done meats without fat cap and it is not as good, might be a myth but taste buds say its not :)
                              W/S Cortex with Atmos Red 6R
                              3 Wood: W/S C300 with fuji pro stiff
                              Hybrid: W/S C300 20 and 23 with fuji pro stiff
                              W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
                              Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
                              Putter: Swag Flow nech raw Suave one
                              Ball: W/S Duo Professional Matte Yellow

                              Comment

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