Official OS BBQ/Grilling Thread

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  • shogunofharlem3
    MVP
    • Dec 2007
    • 1799

    #1786
    Re: Official OS BBQ/Grilling Thread

    Fired up the smoker on Sunday. Pork butt with apple wood. One of the best I ever smoked. Then enjoyed with a delicious homebrew, porter on tap. (I put spoilers because the images were HUGE!) Hope everyone is well.

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    • slickdtc
      Grayscale
      • Aug 2004
      • 17125

      #1787
      Re: Official OS BBQ/Grilling Thread

      I have crust envy. Looks incredible. And your own beer to wash it down? This man is self sustaining!

      I think pulled pork is probably my top smoker meat. It completely blows the crockpot pulled pork my whole life consisted of out of the water.

      Doing another round of ribs for a family birthday this weekend. I need to stop being a POS and get a good cleaning done before then.
      NHL - Philadelphia Flyers
      NFL - Buffalo Bills
      MLB - Cincinnati Reds


      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'?

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      • mestevo
        Gooney Goo Goo
        • Apr 2010
        • 19556

        #1788
        Re: Official OS BBQ/Grilling Thread

        Doing some ribs tomorrow probably, first time in 18 months or so. One of the things I stopped making when I found out I was diabetic. Now that that's more under control and I know what I can yolo on, bring on the ribs.



        Just the 3-2-1, KISS method. Photos tomorrow night

        Until then, here's some asparagus...
        Attached Files

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        • TheShizNo1
          Asst 2 the Comm Manager
          • Mar 2007
          • 26341

          #1789
          Re: Official OS BBQ/Grilling Thread

          Originally posted by mestevo
          Doing some ribs tomorrow probably, first time in 18 months or so. One of the things I stopped making when I found out I was diabetic. Now that that's more under control and I know what I can yolo on, bring on the ribs.







          Just the 3-2-1, KISS method. Photos tomorrow night



          Until then, here's some asparagus...
          Do you put mustard on your ribs? I've used the 321 method the last handful of times I've done ribs but only used mustard once. I don't remember it making much of a difference.

          Sent from my SM-G975U using Tapatalk
          Originally posted by Mo
          Just once I'd like to be the one they call a jerk off.
          Originally posted by Mo
          You underestimate my laziness
          Originally posted by Mo
          **** ya


          ...

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          • slickdtc
            Grayscale
            • Aug 2004
            • 17125

            #1790
            Re: Official OS BBQ/Grilling Thread

            Originally posted by TheShizNo1
            Do you put mustard on your ribs? I've used the 321 method the last handful of times I've done ribs but only used mustard once. I don't remember it making much of a difference.

            Sent from my SM-G975U using Tapatalk


            I do, marinaded overnight with a rub and some other ingredients. I work off this recipe as a general guideline:

            321 ribs are epic, easy, and unbeatable. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method by Diva Q for perfectly smoked ribs.


            I’ve only done the ribs twice and both times with mustard... don’t know life without it, but I certainly like life with it.
            NHL - Philadelphia Flyers
            NFL - Buffalo Bills
            MLB - Cincinnati Reds


            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

            • TheShizNo1
              Asst 2 the Comm Manager
              • Mar 2007
              • 26341

              #1791
              Re: Official OS BBQ/Grilling Thread

              Originally posted by slickdtc
              I do, marinaded overnight with a rub and some other ingredients. I work off this recipe as a general guideline:

              321 ribs are epic, easy, and unbeatable. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method by Diva Q for perfectly smoked ribs.


              I’ve only done the ribs twice and both times with mustard... don’t know life without it, but I certainly like life with it.
              Lol, that's the exact link I've used the past couple times I've done ribs, I just skip the mustard part. I'm gonna do some again some time next week (spring break [emoji1490][emoji1490][emoji1490]) and I'm leaning towards trying mustard again.

              Sent from my SM-G975U using Tapatalk
              Originally posted by Mo
              Just once I'd like to be the one they call a jerk off.
              Originally posted by Mo
              You underestimate my laziness
              Originally posted by Mo
              **** ya


              ...

              Comment

              • pietasterp
                All Star
                • Feb 2004
                • 6244

                #1792
                Re: Official OS BBQ/Grilling Thread

                My (very limited) experience with the "3-2-1" method is that it's an hour or so too long. I really think it could be the "2-1-1" or even the 1-1-1 method, myself. As always, temperature control is paramount, but as with everything, your mileage may vary.

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                • TheShizNo1
                  Asst 2 the Comm Manager
                  • Mar 2007
                  • 26341

                  #1793
                  Re: Official OS BBQ/Grilling Thread

                  Originally posted by pietasterp
                  My (very limited) experience with the "3-2-1" method is that it's an hour or so too long. I really think it could be the "2-1-1" or even the 1-1-1 method, myself. As always, temperature control is paramount, but as with everything, your mileage may vary.
                  Maintaining your temperature and what you're using.

                  I tried the method on my propane grill a couple times years ago and was never impressed. Most of that had to do with not being able to hold steady temperatures. On my pellet grill where I have more direct control of temperature they come out phenomenal.

                  Sent from my SM-G975U using Tapatalk
                  Originally posted by Mo
                  Just once I'd like to be the one they call a jerk off.
                  Originally posted by Mo
                  You underestimate my laziness
                  Originally posted by Mo
                  **** ya


                  ...

                  Comment

                  • slickdtc
                    Grayscale
                    • Aug 2004
                    • 17125

                    #1794
                    Re: Official OS BBQ/Grilling Thread

                    Originally posted by pietasterp
                    My (very limited) experience with the "3-2-1" method is that it's an hour or so too long. I really think it could be the "2-1-1" or even the 1-1-1 method, myself. As always, temperature control is paramount, but as with everything, your mileage may vary.


                    Yeah I don’t know how much the 2 of the method matters to be honest. To me, the most important is to get that nice low heat smoke base (the 3). Could probably make it a 3-2 with the last 2 being sauced and directly on grates. The 2 hours in foil with liquid, it seems like such a good move, but I really don’t know how much it adds to the final product.

                    Experimenting and tweaking every time out is the fun part of the smoking adventure.
                    NHL - Philadelphia Flyers
                    NFL - Buffalo Bills
                    MLB - Cincinnati Reds


                    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

                    • pietasterp
                      All Star
                      • Feb 2004
                      • 6244

                      #1795
                      Re: Official OS BBQ/Grilling Thread

                      Originally posted by slickdtc
                      Yeah I don’t know how much the 2 of the method matters to be honest. To me, the most important is to get that nice low heat smoke base (the 3). Could probably make it a 3-2 with the last 2 being sauced and directly on grates. The 2 hours in foil with liquid, it seems like such a good move, but I really don’t know how much it adds to the final product.

                      Experimenting and tweaking every time out is the fun part of the smoking adventure.
                      I'm with you on that - the part in the foil doesn't clearly add anything in my experience.

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                      • mestevo
                        Gooney Goo Goo
                        • Apr 2010
                        • 19556

                        #1796
                        Re: Official OS BBQ/Grilling Thread

                        3, 2 ,1, done.

                        Sent from my SM-N986U1 using Tapatalk

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                        • pietasterp
                          All Star
                          • Feb 2004
                          • 6244

                          #1797
                          Re: Official OS BBQ/Grilling Thread

                          Spork-tender?

                          Looks amazing.

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                          • shogunofharlem3
                            MVP
                            • Dec 2007
                            • 1799

                            #1798
                            Re: Official OS BBQ/Grilling Thread

                            Looks great! I have been using butcher paper instead of foil and ahve been keeping much better bark that way. What do you wrap in? Hoping to get my smoker fired up Saturday.
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                            • mestevo
                              Gooney Goo Goo
                              • Apr 2010
                              • 19556

                              #1799
                              Re: Official OS BBQ/Grilling Thread

                              Was just foil, didn't get too creative. Brown sugar, butter and apple juice.

                              Famous Dave's Rib Seasoning.

                              Sent from my SM-N986U1 using Tapatalk

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                              • shogunofharlem3
                                MVP
                                • Dec 2007
                                • 1799

                                #1800
                                Re: Official OS BBQ/Grilling Thread

                                Simple is always best! Love it. Try butcher paper to wrap one of these times. I never bought into it until I tried it. Bark, if you like that, is def better.

                                Great work man! Looks delicious

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