BBQ and Outdoor Cooking Thread

[Bus]

View attachment 9121360
Nothing better than deep fried baby backs

Explain this to me please. Assuming low and slow, then bread and fry?

 

[Dawg 1]

Explain this to me please. Assuming low and slow, then bread and fry?

Buy a slab of baby back ribs and cut them up individually. We season each rib with Tony chachere’s and garlic salt. Then batter with your favorite batter. I like my grease set between 325 and 350 and let fry for 6 to 7 minutes

 

[Bus]

Buy a slab of baby back ribs and cut them up individually. We season each rib with Tony chachere’s and garlic salt. Then batter with your favorite batter. I like my grease set between 325 and 350 and let fry for 6 to 7 minutes

Crazy, I would have assumed they'd be really tough. I'll have to give it a try.

 

[oumagic]

My daughter has a “Mamma Mia” themed bday party starting soon. I am smoking a brisket for tomorrow so that I could spend some time away from the teenage kids. Trying a new method tonight: 4 hours at 225 super smoke, 2 hours at 300 to set the bark, wrap and cook at 170 for 10-15 hours. I am wrapping around 10pm.

 

[Dawg 1]

Crazy, I would have assumed they'd be really tough. I'll have to give it a try.

Not at all. We’ve never had tough baby back ribs

 

[Dawg 1]

My daughter has a “Mamma Mia” themed bday party starting soon. I am smoking a brisket for tomorrow so that I could spend some time away from the teenage kids. Trying a new method tonight: 4 hours at 225 super smoke, 2 hours at 300 to set the bark, wrap and cook at 170 for 10-15 hours. I am wrapping around 10pm. View attachment 9121370

Man I LOVE beef brisket. But DAMN it’s a lot of work

 

[RatFink]

My daughter has a “Mamma Mia” themed bday party starting soon. I am smoking a brisket for tomorrow so that I could spend some time away from the teenage kids. Trying a new method tonight: 4 hours at 225 super smoke, 2 hours at 300 to set the bark, wrap and cook at 170 for 10-15 hours. I am wrapping around 10pm.
View attachment 9121371View attachment 9121370

Nice job rendering tallow. Did you do any spritzing? Looks a bit dry on the crust.

 

[rlew]

This thread is so NSFW haha, all of this looks so freaking good.

Yes, this is great information Amazing Ribs Website. I have SOOOO many questions that others here take for granted. Just a few questions I have ammassed in the few days since I bought a smoker:
1. Is tin foil required below the grill surface (obviously to keep things clean I assume)?
2. Do the Grilla Siverback grills come with a cover?
3. Is a searing plate a good accompaniment like a Grillgrate?
4. Is a pellet container required, or is the bag sufficient? (maybe a dog food container, which is sturdy and watertight? What do you guys use?)
5. Is a shelf on the outside of the grill a must have, or not really required?

4. We picked up these off Amazon and really like them, if you want to get something. Not necessary depending on climate/situation, but these feel pretty sturdy. Also come with placards to easily organize them by type, etc.

5. Just got the shelf and am planning on installing it Monday, weather permitting. It's not necessary, grilled all summer without it by using the top of teh hopper, I just like having the extra shelf space right there.

Smoked 2 pork butts (11.65 lb & 6 lb) Friday for a party we hosted yesterday. Turned out awesome.

Today took leftovers and made Thai bbq nachos. Incorporated the pork with home made peanut sauce. Sriracha and jalapeño to spice it up! Cheese, red onion, and cilantro to finish it off.

Sent from my iPhone using Tapatalk

Thai BBQ nachos — that looks and sounds absolutely incredible. Wanted to commend you for your cilantro use.

 

[oumagic]

Nice job rendering tallow. Did you do any spritzing? Looks a bit dry on the crust.

That pic was only after an hour. I don’t spritz until later so that I can form the bark. I am trying a new method tonight:

5 hours at 225 super smoke
2 hours at 300
Wrap and cook at 180 for 10-15 hours.

I will wrap at 10pm. This picture is at 4 hours of smoke

 

[Someonescoat]

That pic was only after an hour. I don’t spritz until later so that I can form the bark. I am trying a new method tonight:

5 hours at 225 super smoke
2 hours at 300
Wrap and cook at 180 for 10-15 hours.

I will wrap at 10pm. This picture is at 4 hours of smoke
View attachment 9121389

Looks FANTASTIC

 

[oumagic]

Just turned up heat to 300 and two hours until I wrap
View attachment trim.272D71BD-2ECB-4ED0-B353-1346B129E386.MOV

 

[finsfan21]

I didnt take pics, but wife brought home 20 pounds of sliced eye of round. So 20 pounds of Jalapeno Dr. Pepper jerky on the way.

 

[Bus]

I didnt take pics, but wife brought home 20 pounds of sliced eye of round. So 20 pounds of Jalapeno Dr. Pepper jerky on the way.

Details, we need details! And pictures...

 

[USAF Retired]

Just turned up heat to 300 and two hours until I wrap
View attachment 9121398

Looks great

 

[ULEWZ]

Wow, only $15.29 at Ho

This thread is so NSFW haha, all of this looks so freaking good.



4. We picked up these off Amazon and really like them, if you want to get something. Not necessary depending on climate/situation, but these feel pretty sturdy. Also come with placards to easily organize them by type, etc. View attachment 9121387

5. Just got the shelf and am planning on installing it Monday, weather permitting. It's not necessary, grilled all summer without it by using the top of teh hopper, I just like having the extra shelf space right there.

Thai BBQ nachos — that looks and sounds absolutely incredible. Wanted to commend you for your cilantro use.

Wow, only $15.29 at Homedepot. I bought 2, thanks for the advice.

 

[Joshnoble01]

Wentz is so bad.

 

[JB]

Wentz is so bad.

Is he into BBQ too?

 

[oumagic]

I am scared to unwrap it. It has been on for 24 hours now. Most of that time at 165. Win or lose, it kept me out of “Mamma Mia Sing along”

I will update when we eat it in a few hours. My backup plan is leftover cake and beer

 

[oumagic]

Wow. Looks good

 

[rlew]

Ribeyes on the smoker with a Kona coffee rub

 

[rlew]

And now we wait while they rest

 

[rlew]

Pork tenderloin stuffed with Gouda and with bacon

 

[ULEWZ]

Smoke number 2 coming up. Smoking 3 chicken breasts, brined overnight, and then added a rub. I read many differing opinions on temperature, but I settled on 350° F.

 

[ULEWZ]

Well, smoking a brisket is easy, if you FOLLOW the instructions properly. Only trim to within 1/4 inch for the fat, not All the fat off! Still tasty, but it could have been better IMO.

 

[ULEWZ]

Ok, smoke number 3 coming up. A tri-tip this time.