Posted on 08/14/2011 2:51:59 PM PDT by Randy Larsen
I just attended a BBQ cooking class that truly blew me away!
I know there are many Freepers out there who MUST have awesome methods of cooking in this fantastic fashion...
Suggestions on recipes, wood used, rubs, temps, equipt.,thermometers, meat, technique, anything would help those of us who are just learning.
Ah yes, there’s grilling, and then there’s BBQ. I’m marking this so maybe I can pick up a thing or two. Good luck!
I learned the difference between the two...
I need to learn more!
I’m lazy “Masterbuilt 30-Inch Electric Smokehouse Smoker” and hickory / alder wood chips.
google “trash can smoker”, you can build a nice set up for ~$50....it opens a whole new world. alternatively, you can make a nice terra cotta smoker using clay pots.
There’s an Alton Brown/Good Eats episode that involves the use of an electric hot plate and big clay posts to make a home=-brew smoker...
Big Green Egg Bar B Que.
Use natural charcoal and an electrical starter (avoids gas taste)
Get to 250 degrees and let a large pork butt setabove with apple juice in a drip pan set to indirect heat. Use whatever spices you like and keep temp at 250 for about 10 hours.
WE use a dry rub and let it set overnight before cooking.
Never let the drip pan dry and this stuff falls off and is tender and most wonderful.
Course ya gots to have a big green egg.
Here’s the website of our BBQ instructor’s list of recipes...
thebbqgrail.com/2011/bbq-recipe-archive-file/
INTERESTING STUFF!
I met Myron Mixon Friday night.
yes, he’s my hero! I bought a standard brinkman barrel smoker and put a dual hotplate in the bottom. on one side a put a pie plate with wood chips, the other side a pan of water beneath the meat to catch the drippings). I cook everything @ ~200-225f for 8-10 hours. I use the chimney, hot plate settings to regulate temperature. very easy, / low maintenance cooking.
Galvanized metal + heat + food is not a good idea, it can be deadly.
Thanks! Gotta enjoy life while you can! Cheers.
Pinging to read later as more posts are added.
If you don’t have 8 hours, do the following:
1. Get pork loins, the best meat on the planet with regard to flavor, tenderness and cost.
2. Use enclosed space, indirect heat, 275 degrees in the space. Use wood chips, but sparingly. Get a thermometer.
3. Usually less than an hour.
Prep is salt-pepper-garlic plus something creative. Let meat get to room temp just before grilling. Sauce is Smokin-Joes medium (out of San Diego).
Meat will appear pink but is thoroughly cooked. I cook hamburgers for 30 minutes the same way.
I saved the link. Thank you!!
My Husband just (a week ago tomorrow) retired from the Navy after 27 yrs and is taking his time to find his next career. I have given him the Honey Do list that comprises learning how to grill/BBQ a killer beef brisket. (that is the ONLY thing on the list-he deserves a break)
Our favorite cooking type show is Man vs. Food. They have the BEST briskets on that show.
Definitely don’t go with the plastic one. It melted up in no time. plus the fumes . . .
But galvanized can be used to cook with, if you burn off the flashed galvanizing first. You certainly can't use it fresh from the store.
Good call. But burned out (formerly) galvanized containers can be used safely.
And it's not deadly, instantly, if you do, and avoid most of the vapors. But it certainly isn't recommended.
/johnny
I would like some info on how-to, or whether I should, build an in-ground BBQ pit, a wood-fired outdoor oven or the best apparatus for BBQing, rather than grilling. I already own an electric smoker, which I use a lot and I have a Weber grill, which also is heavily used.
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