Smokers, grills, and BBQs. What are you cooking?

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Originally Posted by Tippster

There is also the difficulty of getting "blue smoke" vs. white or black. Blue smoke is almost transparent, yet supposedly gives the best flavor.

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That is true. I won't put meat on the smoker until I see blue smoke. It usually takes 1/2 to 1 hour after I start the smoker. Once the meat gets above 140 to 160 F the smoke ring is formed. I know the level of smoke and size of the smoke ring aren't directly related, but I do think there is perception that a larger smoke ring means more smoke flavor. I think this one reason the Texas Crutch is used after the internal temp. hits 160 F.

Who the hell would smoke meat with black smoke?

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Originally Posted by telemike

Sous vide.

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Why do you hate America?

It pisses me off to speak or spell French. I hate the fucking French. God damn boring frogs. That was a hand ball!

Quick question for the maggots.

I do a pretty traditional oven/grill combo pork ribs.

Rub, foil wrap, 200deg for 5 hours, unwrap, grill for 10-20min with a glaze of 1:1 bbq sauce:rib juice...

Can I do the baking today, fridge the ribs, then heat up the glaze and do the grilling tomorrow after work? Or is that suicide.

You can do it. No problem.

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Originally Posted by nickwm21

Quick question for the maggots.

I do a pretty traditional oven/grill combo pork ribs.

Rub, foil wrap, 200deg for 5 hours, unwrap, grill for 10-20min with a glaze of 1:1 bbq sauce:rib juice...

Can I do the baking today, fridge the ribs, then heat up the glaze and do the grilling tomorrow after work? Or is that suicide.

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Using the 2nd method of reheating that you described, you will actually get better results. To reheat the ribs the following day, I would warm them in the foil first in an oven or lower heat grill (10-20 minutes should do it), then unwrap and grill with your glaze.

Time for some roasted salsa!

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Might need a few less habanero, serrano and jalapeño, but you get the idea. Last time I had to add a can of whole tomatoes to mellow it out.

And tri-tip.

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Originally Posted by telemike

Time for some roasted salsa!

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Might need a few less habanero, serrano and jalapeño, but you get the idea. Last time I had to add a can of whole tomatoes to mellow it out.

And tri-tip.

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Just grilled up a couple of pork tenderloins rubbed with cumin, chili powder, S&P. Pulled 'em at 140 and they were just pink in the middle, nice and juicy. Served them with a thick Pueblan mole sauce (there's a lady who makes a solid mole and sells it at our farmer's market, we bought and froze some) and corn tortillas. Can't wait for leftovers for lunch tomorrow.

Mole....

Did a cook for a big crew yesterday. Brisket, some fred flinstone beef ribs, and pig butts. Really happy with the memphis dust. If youre looking for a reliable, accurate temp gauge, buy a maverick.


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Originally Posted by stompinlines

Did a cook for a big crew yesterday. Brisket, some fred flinstone beef ribs, and pig butts. Really happy with the memphis dust. If youre looking for a reliable, accurate temp gauge, buy a maverick.


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That's a lot of meat. What kind of set up do you have, a big offset?

Second on the Memphis Dust. The Hollerin Tennessee Whiskey sauce also kicks ass


Sent from my iPhone using TGR Forums

Yup it was a lot. Fed 60+


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Um wow

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Originally Posted by nickwm21

Quick question for the maggots.

I do a pretty traditional oven/grill combo pork ribs.

Rub, foil wrap, 200deg for 5 hours, unwrap, grill for 10-20min with a glaze of 1:1 bbq sauce:rib juice...

Can I do the baking today, fridge the ribs, then heat up the glaze and do the grilling tomorrow after work? Or is that suicide.

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That's called leftovers.

Look up last meal ribs on amazingribs.com

Nice pit

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Originally Posted by farmer

Look up last meal ribs on amazingribs.com

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gonna do that one soon, thx!

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Originally Posted by Tippster

IMHO people use too much smoke on their meats.

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Completely agree. If I'm cooking for a group, I'll put a couple small chunks of cherry in the charcoal, but I never add any after that. For myself, I've taken to using charcoal only. Just a touch of smoke.

My wife likes the charcoal only way better so I've adjusted my technique and I agree. Too easy to overdo it. I use way less chips and chunks than I used to.

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Originally Posted by stompinlines

Yup it was a lot. Fed 60+


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If I wasn't leaving Wisco, (as I'm typing), I'd invite myself over to your house. Nice rig!

Dang!

enjoy these threads. hope this is a worthy entryhttp://i274.photobucket.com/albums/j...pslhkmnydn.jpg

Hate to be that guy, but I would have pulled it earlier, like when the fat just reached the surface. To each their own. Only question worth asking: did it taste good?

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Originally Posted by Tippster

Hate to be that guy, but I would have pulled it earlier, like when the fat just reached the surface. To each their own. Only question worth asking: did it taste good?

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Ditto and ditto. Although if it is fresh and high quality I prefer it raw. Seared crispy on the outside and rare inside is nice too.

Did the Johnsonville Brats in the beer hot tub thing using my cherry stout to fill the pan. Twas goooood.