Author Topic: BBQ gurus (Read 932 times)

Raubvogel · « **Reply #30 on:** February 04, 2005, 09:45:30 PM »

Well I've cooked meat about every way there is on the planet and for my tastes you just can't beat a smoker. I really didn't mean to start a Foil vs. Smoker vs. Boiler turf war, I was just looking for a unique rub or marinade that might be a little different from what I usually do. Thanks again for the tips. Silat, Toad, good website, checking it out now.

TweetyBird · « **Reply #31 on:** February 04, 2005, 10:14:11 PM »

I use store bought Outdoor Gourmet brisket rub. I let it sit in the fridge all night, put in the oven at about 200 for about 3 hours. I then take the drippings and mix it with barbcue saue, mustard, garlic etc to make a basting sauce. I put the brisket on the smoker for about 3-4 hours (depends how long the beer lasts) and baste it about every 45 minutes. Comes out pretty good, but then its hard to hurt a brisket unless you BOIL IT.

oh and no guru here - I'm a rookie.

(I think the only time you should boil brisket is if you're making corned beef and cabbage or vegatable soup)

Raider179 · « **Reply #32 on:** February 04, 2005, 10:26:16 PM »

Quote

Originally posted by TweetyBird
Comes out pretty good, but then its hard to hurt a brisket unless you BOIL IT.

oh and no guru here - I'm a rookie.

(I think the only time you should boil brisket is if you're making corned beef and cabbage or vegatable soup)

Like I said dont knock it till you tried it. Ever boiled your ribs first? does the same thing to your brisket. Makes it nice and tender. But to each their own.

TweetyBird · « **Reply #33 on:** February 04, 2005, 10:28:39 PM »

Cant you do the same thing by sticking it in the oven at very low heat (180-200) for a few hours? The difference is you keep the flavor in the drippings and you can mix them into a basting sauce.

Raider179 · « **Reply #34 on:** February 04, 2005, 10:33:55 PM »

probably so. Might give that a try next time.

TweetyBird · « **Reply #35 on:** February 04, 2005, 10:40:21 PM »

Yea, see if you like it. It works with ribs as well. Put them in a coverered roasting pan and at low heat for 3-4 hours before putting them on the smoker. Use the drippings in the basting sauce. Its the same idea as parboiling (sp) but it retains more of the flavor.

Lizking · « **Reply #36 on:** February 04, 2005, 11:21:49 PM »

Boiling ribs is the way to do it, no doubt. Never tried it with a regular brisket, but corned beef is boiled, and unless I am mistaken it is a brisket cut.

Reschke · « **Reply #37 on:** February 05, 2005, 01:16:30 PM »

Quote

Originally posted by Lizking
Boiling ribs is the way to do it, no doubt. Never tried it with a regular brisket, but corned beef is boiled, and unless I am mistaken it is a brisket cut.

Holy smoke another rib boiler in here as well....You TEXANS don't know squat about ribs....well maybe just you Lizking.

NEVER and I mean NEVER boil a rack of ribs. Just get you some good meaty ribs and toss 'em on the grill right out of the hog. That is the best way to get a good rack for eating. And its even better if you butcher the hog yourself.

Toad · « **Reply #38 on:** February 05, 2005, 07:34:47 PM »

Isn't it funny to read about boiling meat in a BBQ thread?

I mean, foil is stretching it but boiling.........

They should have to use another name besides BBQ.

Hey Raub... how'd your BBQ turn out?

Nash · « **Reply #39 on:** February 05, 2005, 07:43:08 PM »

Ging hoi chock phu?

Yang dip sooyee ming phat.

Gongpoi mi ow?

What the **** are you guys talking about?

Silat · « **Reply #40 on:** February 05, 2005, 07:45:25 PM »

Quote

Originally posted by Lizking
Silat, I have probably cooked 200 briskets, on the grill, in the oven, with tinfoil and without.

CC that is what I was referring to. I have done that much at least. My family owned the largest meat packing plant on the west coast when I was young. The plant had 20 large smoke rooms. So I grew up learning about brining and smoking on a very large scale. I now use the WSM at home.

Holden McGroin · « **Reply #41 on:** February 05, 2005, 07:50:15 PM »

Quote

Originally posted by Nash
Ging hoi chock phu?

Yang dip sooyee ming phat.

Gongpoi mi ow?

What the **** are you guys talking about?

A few handy phrases:

cleaning an automobile................Wa Shing Ka
I thought you were on a diet.......Wai Yu Mun Ching
See me ASAP......................... .......Kum Hia Nao
Are you harboring a fugitive?.......Hu Yu Hai Ding

Raubvogel · « **Reply #42 on:** February 05, 2005, 09:03:53 PM »

BBQ turned out great Toad.

Made marinade of Dr Pepper, vinegar, ketchup, pepper, garlic salt. Let brisket marinate overnight. Rubbed brisket with a mix of cayenne, black pepper, garlic salt, cumin, paprika, and onion powder. Filled pan with plain water. Smoked over mesquite for about 11 hours with fat side of brisket up the whole time. Turned out fediddlein awesome. Nice red smoke ring around the edge, pulled apart with a fork, delicious! Also did some ribs for about 4 hours. Should have spent more time on them. They were good, but not as good as I usually make. I didn't marinate them or use a rub, I just smoked em and brushed some sauce on for the last hour or so. Still good as hell though. I've been checking out that Weber WSM website all day, thanks for the heads up.

Toad · « **Reply #43 on:** February 05, 2005, 10:18:20 PM »

So what the heck would you know about it then Silat?

Raub, sounds real good. I've only tried the soady pop marinades a few times, I may experiment some more. Yours sounds pretty nice.

rpm · « **Reply #44 on:** February 05, 2005, 10:24:46 PM »

Quote

Originally posted by Nash
Ging hoi chock phu?

Yang dip sooyee ming phat.

Gongpoi mi ow?

What the **** are you guys talking about?

Nash, until you've smoked a big fat one. You won't understand.