Aces High Bulletin Board

General Forums => The O' Club => Topic started by: GtoRA2 on May 24, 2004, 01:59:21 PM

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 01:59:21 PM

So is using a brinkman smoker to smoke a pair of tri-tips, a chicken, a rack of ribs and some sausage real BBQ?

We did not have the stuff on hand for a good rub, mostly used season salt, and some other spices.

We then useds a el cheapo brinkman with a few mods to cook it for 6 hours or so.


It was FANTASTIC!!

I want to try some good rubs next time though.

Title: Had real BBQ I think.
Post by: GRUNHERZ on May 24, 2004, 02:12:32 PM

I will have come over and verify of course.. :)

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 02:13:33 PM

Grun,
 Hey I can let you know the next time we do it.

 It was GOOOD!!  

:D

Title: Had real BBQ I think.
Post by: FUNKED1 on May 24, 2004, 02:46:26 PM

Yeah WTF whydinchuinviteus!

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 02:58:53 PM

LOL
 This was a test man!

 It could have turned out BAD, real bad, would you have wanted to come out to fremont for half cooked or over cooked stuff?


Now that we have it down.... and I am pretty sure I won't emberass myself badly I could see inviting folks!

Title: Had real BBQ I think.
Post by: Toad on May 24, 2004, 03:01:33 PM

A small bottle of rub that will do 3 racks of ribs or so runs about $3 here.

If you'd like a selection, I'll be happy to pack you up a few and send them at cost.

Toad
Disciple of KC BBQ


Maybe Johnny BBQseed?  ;)

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 03:08:10 PM

Thanks Toad!

I may take you up on that!

Was there a web page I could look at their rub selection?

So using the brinkman is real BBQ then? lol

The guy who owns it is a texan and said it worked WAY better after we changed it a bit.

We put the legs on the outside and added legs to the fire pan, and then some holes in the bottom of the fire pan for better air circulation, and a small rack to put in the middle of the coals for better breathing.

Man waiting for the six hours was hard! it started to smell good pretty quick!! lol

Title: Had real BBQ I think.
Post by: FUNKED1 on May 24, 2004, 03:09:03 PM

Hell as long as I drank enough I wouldn't have known if it was good or bad.  :)

Title: Had real BBQ I think.
Post by: Stringer on May 24, 2004, 03:12:03 PM

Quote

Originally posted by FUNKED1
Hell as long as I drank enough I wouldn't have known if it was good or bad.  :)

Which is exactly what Funky's dates say as well!

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 03:18:54 PM

He has talking hands???!?!?!?!?!


:D

Title: Had real BBQ I think.
Post by: Toad on May 24, 2004, 04:30:01 PM

Well, I don't know of any really good KC BBQ supplies site that has all of our better stuff available online.

Generally, there's maybe three types of rubs.

Everybody makes a "rib rub", lots of folks make a "brisket rub", some folks make an "all purpose rub" and a few even make a "poultry rub".

Of course, some of these come in two versions, like a "regular" all purpose rub and a "hot-n-spicy" all purpose rub.

BBQ is just a continual journey of experimentation and enjoyment.

So, tell me what you plan to do and trust my judgement.  ;)

I'll send you like 2-4 rubs. Figure $3 each and shipping. You'll be real close and I'll enclose the actual receipts.

I'd start you out with a little Jack's Stack, some Gates, Bilardo Brother's or maybe some Hog's Breath. It's all good... you just have to find the one YOU think is best. And remember, variety is the spice of life.

As for the ECB, the El Cheapo Brinkmann, I used one for years. It can make EXCELLENT BBQ if you pay attention. This guy has the most extensive modification page/instructions I've found and it's good advice. Especially the Polder thermometer.

http://www.randyq.addr.com/ecb/ecb.html

Be sure and go to his home page there and look at the "basics". Great info on getting started. It's a real good site overall.

Remember...... it's a journey and it's fun. There really isn't any "bad" BBQ unless you screw up in an incredible fashion.

Enjoy!

Title: Had real BBQ I think.
Post by: Gunslinger on May 24, 2004, 04:56:40 PM

Gto I got that same smoker on sale.  My first test run was a pair of chickens.....THEY WERE YUMMMY

(http://www.onpoi.net/ah/pics/users/210_1083452598_untitled.jpg)

Question?  What kind of mods did you do to it.....

I read about a mod to the charcoal pan so its easier to add too...

I had a heck of a time keeping the temp just right?  what temp did you cook at?  also adding charcoal every hour was a pain...any sudjestions?

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 04:57:10 PM

Toad
 Can you send me an email with you addy? Can I just mail you a check? I hate dealing with paypal!

lol
Sounds good,

I want to do a brisket next, but they are hard to find here, so next time it it will prolly be chicken, ribs and tri tip again.



That is the web site I used for changing the brinkman, lol I have had it bookmarked for years!

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 04:58:14 PM

Email me at gtora2@hotmail.com

Thanks man!

Title: Had real BBQ I think.
Post by: midnight Target on May 24, 2004, 05:04:08 PM

Toad et al.

I loved the BBQ in KC, however the Gates sauce hasn't been a big hit here.

OTOH I could live on those burnt tips!

Title: Had real BBQ I think.
Post by: Lizking on May 24, 2004, 05:08:09 PM

There are only 3 ways to "really" BBQ.

1)  Kill a cow and skin and gut it.  Stick a freshly cut tree(3" dia., 8-10' long) up it's arse.  Burn a couple of cords of mesquite, and rotate the carcass over it.  When the blood stops dripping, it is ready.

2) Kill a small pig and de-bristle and gut it. Flatten it out and encase it with 10/10 6x6 re-wire.  Burn 1 cord of Pecan and suspend the carcass over it.  When the beer is gone, it is ready(send someone to the store for more beer, of course).

3) Kill a small pig and de-bristle and gut it.  Dig a hole large enough to burn 1 cord of Keawe, with room to fit the pig, some rocks and a bunch of banana tree leaves. When someone passes out on top of the (buried) firepit, it is ready.

edit-I forgot to label them:

1)Western BBQ

2)Cajun BBQ

3)Hawaiian BBQ

Title: Had real BBQ I think.
Post by: GtoRA2 on May 24, 2004, 05:09:14 PM

Guns
I used the page Toad listed.


The only mods we did were the one mounting the legs on the outside, and then adding the all thread legs to the fire pan.

We also drilled 6 5/16 holes in the bottom of the fire pan and then got a lower charcoal grill from a Smokey Joe BBQ and added that to the bottom of the fire pan, along with a stainless steel shower shampoo holder we bent.

We then at first put the coals all around it, and it would only stay hot for an hour, and that was just at the bottom of ideal, we finally piled as much charcoal on the fire pan as we could covering the shampoo holder, and that stayed burning good for about 4 hours.

We used the stock warm-ideal-hot gauge. I have a remote thermometer, that I can use I just have to dig it out of storage.

Once we got the coals right it stayed just about in the middle of the stock gauge tell we took the meat off.

I will try and take some pics tomorrow.

We plan on adding a vent to the top and a strip to the bottom of the fire pan to control flow on both just like the site shows.

Title: Had real BBQ I think.
Post by: Toad on May 24, 2004, 06:11:56 PM

Quote

Originally posted by midnight Target
, however the Gates sauce hasn't been a big hit here.

 

That's Otto's favorite, not mine. It's good but...... for hot/spicy I like Hayward's. For all around multipurpose good, Jack's Stack.

I kinda like Arthur Bryant's vinegar model for a change up sometimes. Then, can't leave out Oklahoma Joe's or LC's either.

Hmmmm, I forgot to mention Snead's and Boardroom... they have their time and place.

Not to mention.......



;)