BBQ / Smoking

[Romeo]

Saturday I went to a pig roast. They roasted "wilber" in a Cuban box. He was juicy and delish!

[Hype]

Here is a photo of the ribs I smoked, just over halfway through, a while back.


The next time, I'll only have coals on one side. I was just concerned about keeping the temperature hot enough (lowering it is easier).

[Artemis]

Nice rack!


Sorry, I couldn't help myself.

[Hype]

Oh yeah, the next thing I'm doing is something like this: http://www.smoking-meat.com/october-24- ... on-a-stick

I might do lamb and/or pork.

[Hype]

Figured this could use an update: I did a picnic roast (pork shoulder) a few weeks ago that turned out pretty well, so now I'm getting a little more confident. Purchased a 3.5 kg (8lb) Boston Butt that was freshly cut, so I'm prepping it tonight (trimming, putting on a rub -- same homemade rub I used for the ribs), and starting it real early tomorrow so hopefully it'll be ready around 3 or 4 in the afternoon. Pretty excited.

This is what the previous, much smaller, pork shoulder looked like before pulling:


I'm pretty sure Boston Butt (bone-in) is supposed to taste much better though, so we'll see.

[sinep]

Here is a photo of the ribs I smoked, just over halfway through, a while back.


The next time, I'll only have coals on one side. I was just concerned about keeping the temperature hot enough (lowering it is easier).

those look good. How were they?

[sinep]

Figured this could use an update: I did a picnic roast (pork shoulder) a few weeks ago that turned out pretty well, so now I'm getting a little more confident. Purchased a 3.5 kg (8lb) Boston Butt that was freshly cut, so I'm prepping it tonight (trimming, putting on a rub -- same homemade rub I used for the ribs), and starting it real early tomorrow so hopefully it'll be ready around 3 or 4 in the afternoon. Pretty excited.

This is what the previous, much smaller, pork shoulder looked like before pulling:


I'm pretty sure Boston Butt (bone-in) is supposed to taste much better though, so we'll see.

Picture didn't show up for me. What sort of sauce do you use for the pork butt?

[Hype]

I've tried both Texas and South Carolina style sauces and rubs... I think I prefer a more sweet and spicy style (Memphis / Texas, I think) but I like the South Carolina style sauce because the vinegar cuts through the sweetness really well (also amplifies the heat).

[Artemis]

[Hype]

Doing a texas-style brisket today. Just a small one -- 5lbs. Dry-brined over night and put it on at quarter to six this morning, and hoping it'll be ready by 5-7 this evening (after resting). Using hickory and cherry wood for smoke. Probably my last smoke of the summer. Pretty excited to see if I managed to pull it off... I've heard brisket can be tricky to make tender, much more finicky than pork shoulder.

[Juana]

I'm firing up the ole grill this evening and hopefully the Dodgers will pull out a W as well. Got some great deals on some grass fed angus from my buddy who just slaughtered a couple of his cows.

[Hype]

I'm firing up the ole grill this evening and hopefully the Dodgers will pull out a W as well. Got some great deals on some grass fed angus from my buddy who just slaughtered a couple of his cows.

Nice. We're celebrating Canadian Thanksgiving this weekend, but I think I'm done with smoking for the season, so we're going to do pretty much what you're doing. I want to see if the butcher'll cut me a 2-2.5 inch thick porterhouse. Haven't decided on a side yet.

[Smokestack]

brisket15.jpg (129.69 KiB) Viewed 6567 times

This is a pic of the brisket and burnt ends that I cooked for a competition a few weeks ago. We were able to get our hands on some A9 grade gold Kobe (Wagyu) brisket. It might be the best thing I've ever eaten.

[Hype]

brisket15.jpg

This is a pic of the brisket and burnt ends that I cooked for a competition a few weeks ago. We were able to get our hands on some A9 grade gold Kobe (Wagyu) brisket. It might be the best thing I've ever eaten.

That plating looks incredible. The colour looks funny (at least compared to the greyish/pink of my brisket(s)), but that could be the photo or the fact that I'm not familiar with Kobe or the different competition methods. I think next year I'll try to do a plating/competition style like that of a brisket, just to see if I can even do it. I'm not interested in actual competition grilling, but I like trying to learn to grill the best ways I can.

Did a 2" t-bone tonight. Decided not to try the reverse sear method (cook at 375 in the oven for 45 mins to an hour and then sear off to get perfect mid-rare). Just did 4 mins a side with cross-hatch searing (2 mins turn, 2 mins; flip, repeat). Then switched to indirect heat until 120-130 internal read. Now resting for 15 mins. Used hickory wood chunk to get more direct heat closer to the surface of the meat. Should be good.