Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on May 26, 2005, 07:22:37 PM
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just a pre-emtive thread about what people plann to grill this weekend.
Myself, I am having NO company over and plan to smoke my first brisket.
(Just to let you know I consider BBQ to be anything cooked outside on a grill or in a smoker and doesnt have to include BBQ sauce) Wanted to get that out of the way before a thread hijack.
post um up....whatcha cookin?
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I will be selling charcoal, brisket, chicken and sausage. I volunteered to work this weekend.
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Originally posted by rpm
I will be selling charcoal, brisket, chicken and sausage. I volunteered to work this weekend.
hey good for you! Is that what you do professionally or is this like a picnic thing?
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Profession. I went to work for a grocery chain.
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Probably gonna smoke some ribs, maybe cook some hot wings as well.
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I am going to cook a 5 pound hunk of Dolphin. I will cut it into 2 inch cubes, marinate them in a mild sauce of Pearl River Soy, finely diced onions and garlic, then skewer and grill them, briefly, in hickory smoke.
Green and red pepper slices, along with onion, will, of course, accompany them on the bamboo.
Other than that, for a party Saturday night, I am going to experiment with a corn-spinach-creamcheese type dip.
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Originally posted by Lizking
I am going to cook a 5 pound hunk of Dolphin.
That's some uber bad karma. Are you going to burn a bible while you're at it?
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I'm guessing Dolphin fish.
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porterhouse steak. 3" thick; juicy. KC Masterpiece. Sweet corn. Samuel Jacksons.
And fly.
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8@8lb Pork Butts are my mission for the Sunday picnic.
Rubbing the butts (oh boy) on Friday night.
Sorry but its my secret rub:)
Apple and cherry wood with lump.
Remove from smoker at 195 internal.
Wrap in foil and towels and put in a cooler to rest for 2 - 4 hours.
Then the fun begins. PULL the PORK:)
Take 1 of the butts to NONSENSE's party with coleslaw and my mustard/vinegar sauce.
Another goes to 2nd picnic Im invited to.
2 goes to my neighbors.
4 that I will vacuum pack for my daughters:)
Pulled pork on a bun topped with coleslaw. (http://www.onpoi.net/ah/pics/users/242_1117176826_ohyeahbaby.jpg)
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(http://www.lizking.com/cc2dolphin.jpg)
Not Flipper.
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Smoked pork butt pulled for sandwiches
Sliced smoked brisket
Many beers
Plan on doing all the smoking Saturday and reheating the meat in foil on Sunday. Not too keen on it, but we'll see how it turns out.
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Dolphin = Mahi Mahi
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A 15 Lb. pork tenderloin ,marinated for 12 hours,then the best of all,Jack Daniels Oak Barrel smokin chips.
If you have never used JD smokin chips,i highly recamend them,you'll never use anything else afterwards.
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What's the best way to cook ribs with a gas grill? Should I put them in the oven for a while before grilling them?
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Originally posted by mora
What's the best way to cook ribs with a gas grill? Should I put them in the oven for a while before grilling them?
I'm not sure I've never cooked them on a "Gas" grill. but here would be my advice.
Get yourself a dripp pan roughly the same size as the ribs to put UNDERNEATH the great but on top of the the burner. You want to cook ribs via indirect heat. Cook them on LOW until you can pull the bones out by hand.
OR
you can cook them in an oven wrapped in foil (I'd put a rubb on them and put a sliced onion in there as well) then finish them up on the grill while mopping them.
I've cooked some "decent" ribs (not nearly as good as a low heat smoker) by putting them in some type of oven pan. I dilluted a thing of BBQ sauce with other spices an a can of beer. Placed the ribs in the pan with the sauce and oven cooked them for a couple of hours covered in foil.
I'm not sure about times or temps though as I havnt done this in a while and my first rib cooking was done (dont slap me I was a newb) by boiling them......
Maybe toad will chime in here with his wisdom.
here's some additional oven cooking tips
OVEN COOKING BAG RIBS
1 lg. cooking bag (14 x 20 inches)
1/4 c. flour
1 1/2 c. barbecue sauce
3 lbs. ribs
1/2 c. chopped onions
1/2 c. chopped green pepper
Preheat oven to 350 degrees. Place cooking bag in 13 x 9 x 2 inch baking dish. Shake flour in bag to coat; add barbecue sauce and mix well. Add spareribs, onion and green pepper. Turn bag gently several times to coat. Close bag and tie, make 6 slits on top of bag. Cook 1 1/2 hours or until tender. To serve, spoon sauce over ribs. Pork ribs very tasty but can use beef spareribs.
2 racks baby back ribs
1 med. green pepper, diced
1 med. onion, sliced thin
1/2 bottle barbecue sauce
2 tbsp. flour
1 lg. oven cooking bag
Coat oven cooking bag with flour. Put in pepper, onion, barbecue sauce and ribs, shake up to distribute. Make small slits in bag, place in roasting pan in 350 degree oven for 1 hour
http://www.cooks.com/rec/search?q=grilled+ribs
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Memorial is day this weekend?
Whatta coinsidence... im celebrating something right now, and now i know what! :aok
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Originally posted by Lizking
(http://www.lizking.com/cc2dolphin.jpg)
Not Flipper.
Ok, it could be either one of you four, but who are you?
im not into playing the long shots.
:)
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For ribs i would boil them until they are done on the stove top,soak them in your favorite sauce,then put them on the grill.
I,ve prepared ribs just about every damn way there is,and that right there is the best way i,ve found.
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I'm the one taking the picture. The two holding the fishes are my brothers.
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Originally posted by Lizking
I'm the one taking the picture. The two holding the fishes are my brothers.
ok
So you have four brothers? thats nice, i envy you. :)
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We do grilling mostly, but I've had some good luck with ribs from the oven.
I dry rub some baby backs and wrap them in tin foil. Cook until they are 95% done then give them a nice singe on the grill. Tastes great and allows you time to cook the stupid hot dogs and hamburgers for the cretins.
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Please do not boil ribs. It makes Jesus cry.
Just whipped up a quick homemade bbq sauce that tastes pretty damn good. Going to mix it with the pulled pork. I don't like giving people a choice between store-bought and homemade. Make em eat the good stuff! ;)
couple cups of cider vinegar
little bit of ketchup
1/2 cup or so brown sugar
2 tablespoons sea salt
tablespoon crushed red pepper
some cayenne
For brisket rub:
buncha salt
buncha black pepper
buncha paprika
almost as much garlic powder
not so much cayenne
good dose of Accent
some dry mustard
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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 :p )
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Just to be different, I am thinking about chicken. I am not sure about a rub yet though. Last weekend I BBQ'd a pork loin using the paprika, salt, pepper, brown sugar rub Max described. It was excellent.
This time I think its chicken. Yep. Got my smoker all ready to go!
Regards,
Malta
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Thinking of trying to do a pork butt..... Never tried one.
Last set of ribs I did were great.
Need to get around to emailing Toad for rubs though lol. To late for this weekend though.
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Thanks for the tips. How does it sound if I put them in the oven for roughly 45 minutes on low/medium heat and then finish them on the grill on direct heat?
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45 minutes in the oven does not sound long enough... try 90... wrap them in tinfoil add BBQ sause and water and make sure the foil is tight, 90 minutes at 300...
The finish ont he grill.
Still wont be as good as real smoked BBQ though heheh
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Ok so I just got back from the commisary with my brisket. GOt a 6lber....not to big not too small perfect for my stomach, wife and 3 kids.
Got it rubbed down and it's in the fridge. We decided to BBQ tommorrow instead of memorial day.
SO anyways I was blown away at their weekend meet sale.
They had Cryopacks of pork spare ribs for $1.69/lb. These weren't just small packs either they were double slab 10lbs each. I could not beleive my eyes at the size of these things or the price. That's good for around here usually.
Too bad my freezer's full and my wallet was empty.
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not sure but it will be under 350mg of salt.
this diet blows, and after 14 months it's getting old.
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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
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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 :p )
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
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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.
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Originally posted by Lizking
(http://www.lizking.com/cc2dolphin.jpg)
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.?
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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.
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id eat a Dolphin, ive eat'n Emu before.
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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)
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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.
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nice Lizking. Your brothers look like they're having fun.
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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. :aok
hope my first attempt turns out ok.
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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.
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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.
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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. :aok
hope my first attempt turns out ok.
Just remember this: It is done when it is done and not before:)
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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. :aok
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.
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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 :aok
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My dolphin was spectacular, as usual. The dill-crab dip also worked. Here is a pic of me and a dolphin of the Pacific coast of Guatemala.
(http://www.lizking.com/Guatemala/tannersdolphin.jpg)
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My ribs turned out great too, thanks for the advices. I'm quite proud of myself.:) I'm about to start cleaning the house and the yard now, yesterday I was unable..
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My brisket was good. It had taste but the only thing I was disappointed about is it wasn't fall apart in your mouth good. Better luck next time I guess.
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the bear roast looks good but it's not done yet. didn't get the llama meat, so just regular burgers. burnt the damn rattlesnake, so the chili is destined for the burgers.