Official OS BBQ/Grilling Thread

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  • Husker_OS
    Champs
    • Jun 2003
    • 21459

    #436
    re: Official OS BBQ/Grilling Thread

    I may have to buy a chimney tomorrow and try it out. I've always used normal charcoal with some kindling. Takes longer but I love the smell and enjoy a few beers while the fire heats up.

    Probably going to the butcher tomorrow as well.
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    Comment

    • FlyingFinn
      MVP
      • Jul 2002
      • 3956

      #437
      re: Official OS BBQ/Grilling Thread

      You guys got me... Just went out and spent 130 euros so I could fire up the grill (Yeah Webers are expensive here...)
      Attached Files
      Last edited by FlyingFinn; 04-13-2013, 09:45 AM.

      Comment

      • Holic
        All Star
        • Feb 2003
        • 6424

        #438
        re: Official OS BBQ/Grilling Thread

        Originally posted by FlyingFinn
        You guys got me... Just went out and spent 130 euros so I could fire up the grill (Yeah Webers are expensive here...)
        Nice man, here is a useful link incase you are going to turn your smokey joe into a smoker. lol

        As anyone in grilling circles knows, Weber grills set the benchmark. I've had several over the years, and still have the Smokey Joe model wh...

        Comment

        • Curahee
          100 Miles To Go
          • Jan 2012
          • 4009

          #439
          re: Official OS BBQ/Grilling Thread

          OK! So far we have 2 entries into the contest.

          BURNS11



          CHEF MATT



          There is still plenty of time to enter.

          In case you forgot, here is the rules...

          The person who cooks something up on the grill, posts pictures and gets the most likes on those pictures, I will send them a $20 Home Depot gift card.
          I can send via US Mail or via email, whichever you prefer.

          You must post a picture of the food ON the grill, then ON the plate when its finished.
          You may post as many pics as you like, but only one entry will win.
          Anyone is eligible.
          I will participate, but I will not accept a win.
          You have 2 full DAYS
          The winner will be announced by me on Monday 4/15/13.
          In the event of a tie, I will post the tying entrants for us to re-vote.
          If there is still a tie, I will be the final tie-breaker.

          You may use a....
          Charcoal Grill
          Gas Grill
          Smoker
          Flat Top Grill
          George Foreman Grill
          Stove Top Grill
          Oven Broiler
          Campfire

          YOU MAY NOT USE...
          A frying pan on the stove.
          This is for GRILLING only!


          I will wait until Monday and post all the entries and allow us to vote.
          I will post each individual photo in its own post.
          You can vote by liking any one of those photos.
          Please only vote for one photo. Of course you can vote for your own if you wish.

          The photo with the most likes will win a $20 HD GC.
          Last edited by Curahee; 04-13-2013, 12:27 PM.

          Comment

          • FlyingFinn
            MVP
            • Jul 2002
            • 3956

            #440
            re: Official OS BBQ/Grilling Thread

            Originally posted by Holic
            Nice man, here is a useful link incase you are going to turn your smokey joe into a smoker. lol

            http://playingwithfireandsmoke.blogs...oy-smoker.html
            That is awesome work... I wish I could do it but without any tools here, I think it is a no go. Besides, if I stay here long term, no way I am not shipping my WSM cooker here.

            EDIT: this one I may be able to try here..

            Last edited by FlyingFinn; 04-13-2013, 12:19 PM.

            Comment

            • Holic
              All Star
              • Feb 2003
              • 6424

              #441
              re: Official OS BBQ/Grilling Thread

              Originally posted by FlyingFinn
              That is awesome work... I wish I could do it but without any tools here, I think it is a no go. Besides, if I stay here long term, no way I am not shipping my WSM cooker here.

              EDIT: this one I may be able to try here..

              http://holycrapwearepregnant.blogspo...table-top.html
              I like that one as well. I've been meaning to try a clay saucer instead of an empty foiled water pan in my Weber Smokey Mountain. I'm actually getting it ready right now for a cook tonight.

              Comment

              • FlyingFinn
                MVP
                • Jul 2002
                • 3956

                #442
                re: Official OS BBQ/Grilling Thread

                Just lit the charcoal... Sunny, warm (at least for Germany), good beer and the smell of the grill. I think this belongs in the Life's Treasures thread as well.
                Attached Files

                Comment

                • Curahee
                  100 Miles To Go
                  • Jan 2012
                  • 4009

                  #443
                  re: Official OS BBQ/Grilling Thread

                  Originally posted by FlyingFinn
                  Just lit the charcoal... Sunny, warm (at least for Germany), good beer and the smell of the grill. I think this belongs in the Life's Treasures thread as well.
                  I cant wait to see what you make with your new toy!
                  I will be making Bacon Cheddar Lava Burgers today on the grill.

                  Comment

                  • Holic
                    All Star
                    • Feb 2003
                    • 6424

                    #444
                    re: Official OS BBQ/Grilling Thread

                    After a busy day doing yard work yesterday, I was able to make it down to the butcher shop to pick up an 8lb Boston Butt.



                    Trimmed, washed and ready for a good coating of Jack's Old South Butt Rub.



                    Rubbed and ready for the fridge for a few hours.



                    Went on about 11 PM last night at 228 degrees. Decided to go with pure hickory this time instead of some fruit wood. Woke up at 7 and was chugging along at 236 degrees. Final cooking time was right at 14 hours and wrapped in tin foil for 45 minutes.



                    Pulled and ready to eat! Sorry there were no plating pics, by the time I'd gotten this and the sides done we were all starving. Was fortunate enough to get the pics I got lol.

                    Comment

                    • Curahee
                      100 Miles To Go
                      • Jan 2012
                      • 4009

                      #445
                      re: Official OS BBQ/Grilling Thread

                      Originally posted by Holic
                      Decided to go with pure hickory this time instead of some fruit wood.
                      As a general rule of thumb, Fruit woods such as Apple, Apricot, Citrus and Grapevines, "SHOULD" be used for white meats like Pork, Poultry and Fish because they are lighter meats with softer tissue and easy for the smoke to penetrate.

                      Spiced Woods like Hickory, Walnut, Almond & Birch, "SHOULD" be used for red meats like Beef, Venison, Lamb & Bison. These woods are more robust and can penetrate the tough tissues of these meats. These woods can overpower the taste of white meats.

                      The woods you can use for both or either are Cherry and Grapefruit.

                      These are not hard and fast rules, just guidelines. Youre not likely to ruin the meat using any kind of wood, but following these guidelines will give you the best results for what youre cooking.

                      Comment

                      • FlyingFinn
                        MVP
                        • Jul 2002
                        • 3956

                        #446
                        re: Official OS BBQ/Grilling Thread



                        Nice.

                        Comment

                        • FlyingFinn
                          MVP
                          • Jul 2002
                          • 3956

                          #447
                          re: Official OS BBQ/Grilling Thread

                          Originally posted by Curahee
                          As a general rule of thumb, Fruit woods such as Apple, Apricot, Citrus and Grapevines, "SHOULD" be used for white meats like Pork, Poultry and Fish because they are lighter meats with softer tissue and easy for the smoke to penetrate.

                          Spiced Woods like Hickory, Walnut, Almond & Birch, "SHOULD" be used for red meats like Beef, Venison, Lamb & Bison. These woods are more robust and can penetrate the tough tissues of these meats. These woods can overpower the taste of white meats.

                          The woods you can use for both or either are Cherry and Grapefruit.

                          These are not hard and fast rules, just guidelines. Youre not likely to ruin the meat using any kind of wood, but following these guidelines will give you the best results for what youre cooking.
                          For pork butts, I would never use fruit wood. Mesquite, hickory, oak or a combination. Same goes for pork ribs. Cherry for smoked turkey is fantastic.

                          Comment

                          • Holic
                            All Star
                            • Feb 2003
                            • 6424

                            #448
                            re: Official OS BBQ/Grilling Thread

                            Originally posted by Curahee
                            As a general rule of thumb, Fruit woods such as Apple, Apricot, Citrus and Grapevines, "SHOULD" be used for white meats like Pork, Poultry and Fish because they are lighter meats with softer tissue and easy for the smoke to penetrate.

                            Spiced Woods like Hickory, Walnut, Almond & Birch, "SHOULD" be used for red meats like Beef, Venison, Lamb & Bison. These woods are more robust and can penetrate the tough tissues of these meats. These woods can overpower the taste of white meats.

                            The woods you can use for both or either are Cherry and Grapefruit.

                            These are not hard and fast rules, just guidelines. Youre not likely to ruin the meat using any kind of wood, but following these guidelines will give you the best results for what youre cooking.
                            I usually go cherry, pecan or apple mixed with light hickory for my pork but felt like going pure hickory. Hickory is fine as long as you go light. Turned out great!

                            Comment

                            • Curahee
                              100 Miles To Go
                              • Jan 2012
                              • 4009

                              #449
                              re: Official OS BBQ/Grilling Thread

                              Originally posted by FlyingFinn
                              For pork butts, I would never use fruit wood. Mesquite, hickory, oak or a combination. Same goes for pork ribs. Cherry for smoked turkey is fantastic.
                              Yeah pork butts & Ribs are sorta the caveat to this.
                              Because the shoulder & ribs are such a tough cut of meat, you can get away with spiced woods.
                              But for ham or chops, fruits are best.
                              Ribs can go either way, but most prefer spiced like Hickory or Mesquite.


                              As I said, theyre not hard rules, but more guidelines, especially for novice smokers.
                              Last edited by Curahee; 04-14-2013, 03:23 PM.

                              Comment

                              • Holic
                                All Star
                                • Feb 2003
                                • 6424

                                #450
                                re: Official OS BBQ/Grilling Thread

                                Originally posted by FlyingFinn
                                For pork butts, I would never use fruit wood. Mesquite, hickory, oak or a combination. Same goes for pork ribs. Cherry for smoked turkey is fantastic.
                                I wouldn't say no fruit woods. Around here and most parts I'd say prefer hickory or oak for their pork butts though. I started pure hickory and over the years have tried a good mix. The key is to not go overboard on wood, whichever one you use.

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