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The Lounge>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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[Reply]
BryanBusby 11:54 PM 06-29-2020
Nice try Clay stalker, but there is no pellet grill around anymore.

Your ribs need work if you have to brine.
[Reply]
cooper barrett 04:51 AM 06-30-2020
I am cooking Kroger $1.79 ribs. I think they are better with a short brine. If I had organic heirloom hog ribs, I wouldn't brine either.

Sorry but why the Stalker comment? I just assumed you were a pussy with a pellet burner.:-):-):-):-)



Originally Posted by BryanBusby:
Brine ribs? There's no need.

Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.

Only time I wrap is if I'm actively aiming for sweet flavor, which isn't often anymore.
Originally Posted by BryanBusby:
Nice try Clay stalker, but there is no pellet grill around anymore.

Your ribs need work if you have to brine.

[Reply]
RedRaider56 06:45 AM 06-30-2020
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers
[Reply]
cooper barrett 10:28 AM 06-30-2020
Last hour?

You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.

Originally Posted by RedRaider56:
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers

[Reply]
BigRedChief 10:58 AM 06-30-2020
Originally Posted by cooper barrett:
Brine, brine, and did I mention ...brine?

I put mine on almost frozen.
Originally Posted by BryanBusby:
Brine ribs? There's no need.

Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.
Originally Posted by cooper barrett:
I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub
Brine ribs? Thats a little out there for me.


I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours.

I think I'm going to try some Asian type ribs.

Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. Thats something different for sure.

And the rest some traditional ones I've been doing for 30 years.

Going to do some brats too.
[Reply]
RedRaider56 11:07 AM 06-30-2020
Originally Posted by cooper barrett:
Last hour?

You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.
noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm

Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.
[Reply]
cooper barrett 11:15 AM 06-30-2020
Originally Posted by BigRedChief:
Brine ribs? Thats a little out there for me. do you brine anything you put on a smoker? I brine almost everything but do not use an abundance of salt in the brine or the rub


I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours. Why do you do that?

I think I'm going to try some Asian type ribs. I do Asian style wings and have a wet rub/marinade that I am going to try on monster bone in country style ribs

Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. That's something different for sure. If it falls off the bone it's like going to a steak buffet:something I do not do but who are these long term BBQ people?

And the rest some traditional ones I've been doing for 30 years.

Going to do some brats too.
Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much.
[Reply]
BigRedChief 05:18 PM 06-30-2020
Originally Posted by cooper barrett:
Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much.
I visit several BBQ boards. Itís just a few bones for an experiment.

Fridging and or marinating ribs Is something Iíve always done. Not every time, but more than not. Posted pics in here many times of the results.
[Reply]
BryanBusby 05:26 PM 06-30-2020
Originally Posted by RedRaider56:
noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm

Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.
Ignore all that crap. If you're insulating well enough in a cooler, 4 hours is not going to put you in the risk zone.

We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early.
[Reply]
cooper barrett 05:48 PM 06-30-2020
Originally Posted by BigRedChief:
I visit several BBQ boards. Itís just a few bones for an experiment.

Fridging and or marinating ribs Is something Iíve always done. Not every time, but more than not. Posted pics in here many times of the results.
Putting rub on ribs and refrigerating them is considered a form of dry brining.:-):-)
[Reply]
RedRaider56 11:47 AM 07-01-2020
Originally Posted by BryanBusby:
Ignore all that crap. If you're insulating well enough in a cooler, 4 hours is not going to put you in the risk zone.

We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early.

Oh I wonít. Iíve smoked enough briskets that I know you cannot rush things.


Sent from my iPhone using Tapatalk
[Reply]
Hoover 01:32 PM 07-01-2020
Originally Posted by RedRaider56:
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers
The Aaron Franklin Master Class is like smoker Porn - I've watched every episode like twice.
[Reply]
RedRaider56 08:59 PM 07-01-2020
Originally Posted by Hoover:
The Aaron Franklin Master Class is like smoker Porn - I've watched every episode like twice.

Yep. Iíve watched it a couple of times. I go back and rewatch the process he does for trimming the brisket. Puts some science behind it


Sent from my iPhone using Tapatalk
[Reply]
BigRedChief 09:16 PM 07-01-2020
Too true?
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[Reply]
Nicky Daniels 06:08 AM 07-02-2020
Originally Posted by :
"The Aaron Franklin Master Class is like smoker Porn - I've watched every episode like twice."
I haven't even seen that yet. Might as well check it out.
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