Memorial Day BBQ plans?

[Gunslinger]

Originally posted by capt. apathy
not sure but it will be under 350mg of salt.

this diet blows, and after 14 months it's getting old.

McKormics makes some really good salt free rubs

[Drifter1234]

Originally posted by Nilsen
Can one of you in a short post please explain the diff between BBQ and grilling?

I user the term BBQ for what i think you refer to as grilling or somehting like that.

Im confused (yes i bet you all are really suprised by that )

In my book,  BBQ'ing  is slow cooking meat  200-225 degrees (f)  for several hours over indirect heat.   Grilling is cooking steaks burgers, chicken, sausage or hot dogs over direct flames.

Grilling is searing while BBQed meats are slow cooked in a moist smokey environment.

Ask asked earlier,  BBQ on a gas grill you need to first sear the meat over direct heat on one side of the grill.  Move the meat to the opposite side of the grill with the burner off.   Turn the burner on the non meat side to low.  I buy a cheap aluminum pan and put over the the burner that I have on low.  I place any left over merinade in the pan and fill it with water.  I than fold up several pieces of aluminum foil and place them around the edges of the grill to seal the top lid to the bottom lid.  Place a few large chuncks of soaked mesquite, oak, peacon etc. wood  around the water pan.  You now have a moist, smoky, grill.  Do not open, drink beer for a few hours.  After 2-3 hours open turn the meat add a few more big chunks of wood. Drink more beer.  Try a couple of boston butts easy, cheap and hard to screw up.  See Silat's excellent post above.  He cooks like he has a lil southern blood in him.

Enjoy

[capt. apathy]

Originally posted by Gunslinger
McKormics makes some really good salt free rubs

yep, and my wife is very creative with spices.  but at about 75-100mg per 4oz of beef, an unseasoned 12oz steak uses up most of my salt limit before I have any sides.

[rpm]

Originally posted by Lizking


Not Flipper.

Whew!! I was seriously worried for you.
(Uncle Jed: One of these days I'm gonna have a loooooong talk with that boy.)
Nice fish. Did you catch them off Galveston or P.A.?

[RTSigma]

I'll be working, busing tables at Hooters in Orland Park, then when my shift is done I'll drink a few brews and fly.

[Slurpee]

id eat a Dolphin, ive eat'n Emu before.

[Nilsen]

Originally posted by Drifter1234
In my book,  BBQ'ing  is slow cooking meat  200-225 degrees (f)  for several hours over indirect heat.   Grilling is cooking steaks burgers, chicken, sausage or hot dogs over direct flames.

Grilling is searing while BBQed meats are slow cooked in a moist smokey environment.

Ask asked earlier,  BBQ on a gas grill you need to first sear the meat over direct heat on one side of the grill.  Move the meat to the opposite side of the grill with the burner off.   Turn the burner on the non meat side to low.  I buy a cheap aluminum pan and put over the the burner that I have on low.  I place any left over merinade in the pan and fill it with water.  I than fold up several pieces of aluminum foil and place them around the edges of the grill to seal the top lid to the bottom lid.  Place a few large chuncks of soaked mesquite, oak, peacon etc. wood  around the water pan.  You now have a moist, smoky, grill.  Do not open, drink beer for a few hours.  After 2-3 hours open turn the meat add a few more big chunks of wood. Drink more beer.  Try a couple of boston butts easy, cheap and hard to screw up.  See Silat's excellent post above.  He cooks like he has a lil southern blood in him.

Enjoy

Oh thx.

In that case i have BBQ'ed quite alot. We just call it the same thing here (everything we heat up in any way outside the house without using electricity is basicly called grilling here)

[Lizking]

That particular pic is in the Tounge of the Ocean, but we catch them off the Texas coast just as big.  As an aside, it doesn't matter if we leave from Galveston or Port A, we fish the same general area.

[spitfiremkv]

nice Lizking. Your brothers look like they're having fun.

[Gunslinger]

The Brisket sat in the fridge all night with it's rub.  I took it out of the wrap and let it sit on the counter for an hour.  It's been in the smoker now for an hour and a half floating between 225-250 degrees.  

hope my first attempt turns out ok.

[Gunslinger]

So the beast has been cooking for approx 7 hours and it's still only at 165.  It must have hit it's platau (SP?)  

anyhow it's only 5lbs after I trimmed the fat off so It's gotta be getting close.

[Gunslinger]

the beast is just below 180 Degrees now.

Probably another 30 minutes and she's ready for the cooler.

I've been having thermometer troubles since my mother in law washed it in the dishwasher and the lens melted while smoking a ham.  It's now loose and in order to calibrate it I have to put it in a glass of water with my electric one that I use for sick kids to compare.

[Silat]

Originally posted by Gunslinger
The Brisket sat in the fridge all night with it's rub.  I took it out of the wrap and let it sit on the counter for an hour.  It's been in the smoker now for an hour and a half floating between 225-250 degrees.  

hope my first attempt turns out ok.

Just remember this: It is done when it is done and not before:)

[Gunslinger]

Originally posted by Silat
Just remember this: It is done when it is done and not before:)

yup my wife is trying to rush it and asking is it done.

I don't want to pull it till it's at least 185-190 so untill then.  


I wish my digital camera didn't end up a pool toy earlier this week cause I'd love to get a few snap shots of this and share.

[Gunslinger]

The beast hit 190.  It's been in the cooler for 15 minutes now.  I just got done adding to the beens...potato salad is ready.......I am ready to eat