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Thread: BBQ and Outdoor Cooking Thread

  1. #1
    Follow @THPGolf JB's Avatar
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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

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  3. #2
    Philippians 4:13 flog2424's Avatar
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    JB, what blend you using for the rub on the butts?
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    Quote 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

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    Oh So Colt! Sanzabar's Avatar
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    JB, those ribs look absolutely incredible.
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    Follow @THPGolf JB's Avatar
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    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/
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    Quote 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.
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    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.

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    This game's fun GDit chicogolf's Avatar
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    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.


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    Quote 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 :)
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    Follow @THPGolf JB's Avatar
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    Fat cap on or off Shane?
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
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    Quote 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
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    You had me at "BBQ"
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    Quote 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

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    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
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    This game's fun GDit chicogolf's Avatar
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    Quote 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.


    In my B3 Bag:

    Spoiler
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    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



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    Quote 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 :)
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    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

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