Official OS BBQ/Grilling Thread

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  • shugknight
    MVP
    • Oct 2004
    • 4585

    #1231
    Re: Official OS BBQ/Grilling Thread

    Finally grilled for the first time this season last night..

    Comment

    • Fresh Tendrils
      Strike Hard and Fade Away
      • Jul 2002
      • 36131

      #1232
      Re: Official OS BBQ/Grilling Thread

      Originally posted by Curahee
      We had this conversation about 800 posts ago.
      I had posted a table whose website has since been deleted.

      I like this site you posted FT. Much better and in depth than what I had found.
      My goal of the Summer is do a legit pulled pork BBQ slow-n-low style.

      Is there such a thing as "too much flavoring?" Between the different wood chips, rubs, sauces, and injectors I'm afraid I'll lose out on the actual BBQ pork flavoring with all of the additions. Am I off base here?

      As far as adding water/wood chunks/charcoal, what's the recommendation? I've seen every hour and others have said every 30 minutes. Obviously it will depend on the situation, but as far as maintaining a consistent/even smoke and temperature what's the suggestion?

      For the charcoal grillers - do you guys use the drip pan method or place the chips/chunks directly on the coals?

      I'm getting excited. I'd like to smoke smaller cuts of meat in preparation and to test out some of the wood flavorings. So far I think I've settled on oak and maple for pork and beef and probably pick up a bag of apple to mix in and experiment with.



      Comment

      • Holic
        All Star
        • Feb 2003
        • 6424

        #1233
        Re: Official OS BBQ/Grilling Thread

        Originally posted by Fresh Tendrils
        My goal of the Summer is do a legit pulled pork BBQ slow-n-low style.

        Is there such a thing as "too much flavoring?" Between the different wood chips, rubs, sauces, and injectors I'm afraid I'll lose out on the actual BBQ pork flavoring with all of the additions. Am I off base here?

        As far as adding water/wood chunks/charcoal, what's the recommendation? I've seen every hour and others have said every 30 minutes. Obviously it will depend on the situation, but as far as maintaining a consistent/even smoke and temperature what's the suggestion?

        For the charcoal grillers - do you guys use the drip pan method or place the chips/chunks directly on the coals?

        I'm getting excited. I'd like to smoke smaller cuts of meat in preparation and to test out some of the wood flavorings. So far I think I've settled on oak and maple for pork and beef and probably pick up a bag of apple to mix in and experiment with.
        I use a WSM and dial it in right at 225-230 for however long it takes. Usually 12-14 hours for a decent size boston butt. I start out with 5 or 6 chunks of wood placed around the smoker and add a couple more chunks a few hours in. Depending on your smoker, you'll probably want to add more, more frequently.

        I don't use water in my pan and mine come out nice and juicy thanks to the fat cap. I've injected before but didn't notice a big difference, so I just smoother it with mustard and then apply my rub and refrigerate overnight. Then apply another layer of rub before going on the smoker.

        Comment

        • shugknight
          MVP
          • Oct 2004
          • 4585

          #1234
          Re: Official OS BBQ/Grilling Thread

          Originally posted by Fresh Tendrils
          My goal of the Summer is do a legit pulled pork BBQ slow-n-low style.

          Is there such a thing as "too much flavoring?" Between the different wood chips, rubs, sauces, and injectors I'm afraid I'll lose out on the actual BBQ pork flavoring with all of the additions. Am I off base here?

          As far as adding water/wood chunks/charcoal, what's the recommendation? I've seen every hour and others have said every 30 minutes. Obviously it will depend on the situation, but as far as maintaining a consistent/even smoke and temperature what's the suggestion?

          For the charcoal grillers - do you guys use the drip pan method or place the chips/chunks directly on the coals?

          I'm getting excited. I'd like to smoke smaller cuts of meat in preparation and to test out some of the wood flavorings. So far I think I've settled on oak and maple for pork and beef and probably pick up a bag of apple to mix in and experiment with.
          As for too much flavoring, I don't think there is such a thing. I do know people that like the taste of pork than they do bbq sauce, so I always use less sauce/rub on their food. There is the case of too much smoke in your meat.. which makes it taste pretty bad.

          Honestly, the flavor from the type of wood you smoke only happens in the first hour or so of cooking. After that, it's only in the smoker for cooking reasons. The flavor is already set.

          Here's the place I read 24/7 when I first started..

          Learn all about wood smoke and how it adds flavor to BBQ. Discover the truth behind the claim that different woods have different flavors.


          The biggest thing I've had to learn when I first started smoking was keeping my temperatures stable. Cooking the food is easy. Maintaining your temps, to keep your food from overcooking, is the hardest part. Since you have a new grill, you'll have to learn how it cooks. I had to do 2 dry runs with my smoker to find the correct adjustments in keeping it at 250 degrees.

          Also, don't keep peeking inside to look at your meat That lets heat escape, and then it will make your temps fluctuate. It's not cooking, if you're peeking.

          Comment

          • Holic
            All Star
            • Feb 2003
            • 6424

            #1235
            Re: Official OS BBQ/Grilling Thread

            Definitely agree with the if you're peeking, you're not smoking/cooking statement. I use a Maverick Wireless thermometer and always know the temp of my food and the temp of my smoker. Highly recommend it.

            http://www.amazon.com/Maverick-Et-73.../dp/B004IMA718

            Comment

            • Curahee
              100 Miles To Go
              • Jan 2012
              • 4009

              #1236
              Re: Official OS BBQ/Grilling Thread

              Originally posted by Fresh Tendrils
              Is there such a thing as "too much flavoring?" Between the different wood chips, rubs, sauces, and injectors I'm afraid I'll lose out on the actual BBQ pork flavoring with all of the additions. Am I off base here?
              For the charcoal grillers - do you guys use the drip pan method or place the chips/chunks directly on the coals?
              Originally posted by shugknight
              As for too much flavoring, I don't think there is such a thing.
              You can smoke in too much flavor.
              I smoked some pineapple with a ham and I smoked it entirely too long.
              The pineapple was soft and juicy, but tasted like tree bark.
              I used too much wood for too long.

              Lesson learned.

              As far as smoking on the grill. I use a drip pan and usually add a special liquid to the drip pan like beer or apple juice or some sort of complimentary flavored liquid.

              Comment

              • FlyingFinn
                MVP
                • Jul 2002
                • 3956

                #1237
                Re: Official OS BBQ/Grilling Thread

                Just completed another epic grilled pizza session. 4 pies, perfect crust.

                Comment

                • slickdtc
                  Grayscale
                  • Aug 2004
                  • 17125

                  #1238
                  Re: Official OS BBQ/Grilling Thread

                  That sounds amazing. I guess it gives it that brick oven style flavor/texture/crust?
                  NHL - Philadelphia Flyers
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                  Originally posted by Money99
                  And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?

                  Comment

                  • Fresh Tendrils
                    Strike Hard and Fade Away
                    • Jul 2002
                    • 36131

                    #1239
                    Re: Official OS BBQ/Grilling Thread

                    Originally posted by slickdtc
                    That sounds amazing. I guess it gives it that brick oven style flavor/texture/crust?
                    Grill the crust.

                    Top it.

                    Grill the pizza.

                    Its amazing. I normally do just the Bisquick "easy dough" and even that comes out tasting pretty damn good.



                    Comment

                    • FlyingFinn
                      MVP
                      • Jul 2002
                      • 3956

                      #1240
                      Re: Official OS BBQ/Grilling Thread

                      Yep. 00 flour with a little Semolina. Grill on high for 2 or 3 minutes, pull it off, flip it and top it with sauce/cheese and toppings. Grill again on low for 10 minutes until the cheese melts.

                      Comment

                      • ESPNdeportes
                        MVP
                        • Jul 2002
                        • 3459

                        #1241
                        Re: Official OS BBQ/Grilling Thread

                        Made our first burgers of the season. Local beef, tomato, and guac mayo on a brioche bun. Love it when my wife can only eat a half a burger

                        "You can not ensure success, but you can deserve it." - John Quincy Adams

                        PSN: raginrapids

                        Comment

                        • Fresh Tendrils
                          Strike Hard and Fade Away
                          • Jul 2002
                          • 36131

                          #1242
                          Re: Official OS BBQ/Grilling Thread

                          We made patties last night to grill Friday evening. I also planned on making guacamole for mine.



                          Comment

                          • shugknight
                            MVP
                            • Oct 2004
                            • 4585

                            #1243
                            Re: Official OS BBQ/Grilling Thread

                            I thought this is appropriate..

                            Sorry for some of the language..

                            Comment

                            • mgoblue
                              Go Wings!
                              • Jul 2002
                              • 25477

                              #1244
                              Re: Official OS BBQ/Grilling Thread

                              Gotta try getting some good steaks from a butcher sometime....
                              Nintendo Switch Friend Code: SW-7009-7102-8818

                              Comment

                              • EUBlink
                                heyoka
                                • Dec 2005
                                • 1036

                                #1245
                                Re: Official OS BBQ/Grilling Thread

                                Somewhat off topic, but have any of you ever purchased a cow and had it butchered? Just curious, as I've heard it saves a ton in the long run. I'm looking to keeping all of the meat, of course. I've got a mostly empty deep freeze in the garage.

                                Just wanting to get opinions on whether or not it's worth it.

                                Comment

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