MS BBQ Thread

[DancingQueen]

Re: MS BBQ Thread

You are all making me miss having a BBQ

[KinKyJ]

Re: MS BBQ Thread

Now let it cook slowly...

Lemme give you a tip regarding that. When you're cooking poultry and pork (or other meat that tends to be/get dryish, it's better to quickly singe the meat on both sides before you continue cooking it (especially when you're cooking/smoking it slowly). The little crust on the outside will prevent the juice (and thus the taste) from escaping from the meat.

@ toasty: seasoned cherry wood? Elaborate please, I normally use a bag of charcoal to fire up the bbq.

[beanzncheez]

Re: MS BBQ Thread

BBQ/Grilling season lasts 365 days a year for us.

[beanzncheez]

Re: MS BBQ Thread

@ toasty: seasoned cherry wood? Elaborate please, I normally use a bag of charcoal to fire up the bbq.

Try wood, dude.

[toasty]

Re: MS BBQ Thread

@ toasty: seasoned cherry wood? Elaborate please, I normally use a bag of charcoal to fire up the bbq.

"seasoned" wood just refers to it being allowed to sit out and completely dry out for a season before using it. If you just chop down a tree and start smoking with it, there is still a lot of moisture in the wood that prevents it from burning well and can impact an unpleasant flavor.

People use charcoal because it imparts a nice wood-smoke flavor to food, but there's nothing that adds true smoke flavor like building a regular fire with real wood. It's really only practical when you have a smoker with an offset firebox or a grill that is a meter or more over the flame so your food isn't directly over the heat source where it could get nipped by the stray flame.

Different wood imparts different flavors to the meat, and some are better than others. I use cherry (which, is, like it sounds, the wood from a cherry tree) because it has a great, slightly sweet flavor that is subtle enough to allow you to smoke something all day without the smoke flavor becoming overpowering. Oak works well, too, as does hickory, although using hickory for too long can impart too much smoke flavor, IMO -- sometimes I'll do cherry for the whole thing and then finish it with hickory for the last 1-2 hours. Mesquite is a popular smoking wood, too, but I'd never use it for anything that would be in the smoker more than 2 hours, because it has a really strong flavor and it's easy to overdo it.

If you don't want to slow smoke something all day, try throwing some hardwood chips on your charcoal. Soak 'em in water for about a half an hour, then throw them on the charcoal, preferably somewhere not directly under the meat. Adds some great flavor!!

[beto]

Re: MS BBQ Thread

Lemme give you a tip regarding that. When you're cooking poultry and pork (or other meat that tends to be/get dryish, it's better to quickly singe the meat on both sides before you continue cooking it (especially when you're cooking/smoking it slowly). The little crust on the outside will prevent the juice (and thus the taste) from escaping from the meat.

thanks for the tip KinKy, I read some time ago that searing is more about flavour than keeping juices inside (and searing an asado/bbq would be considered heresy in Argentina ). A couple of links about that.

[Dhar_2]

Re: MS BBQ Thread

beef

petrol

food poisoning

good old english BBQ

[Jenks]

Re: MS BBQ Thread

Oh, and BTW, Jenks' Dad's ribs are just off the hook. Totally in a class by themselves...

Dad's smoked ribs = science. I'd put that shit up against any award winning joint on the planet.

You're quite the smoker yourself Toasty. rspkt.

Ring me next time you pull some meat off the smoker, living in a loft, i'm definitely missing my grill. It's not just the fantastic meat you get to eat, it's the whole process- a day, some beer, meat, & fire. America Fuck yeah!!!!

[beanzncheez]

Re: MS BBQ Thread

Meat shouldn't be sweet unless you stuff it in a vagina before you eat it.

[GLD]

Re: MS BBQ Thread

"seasoned" wood just refers to it being allowed to sit out and completely dry out for a season before using it. If you just chop down a tree and start smoking with it, there is still a lot of moisture in the wood that prevents it from burning well and can impact an unpleasant flavor.

People use charcoal because it imparts a nice wood-smoke flavor to food, but there's nothing that adds true smoke flavor like building a regular fire with real wood. It's really only practical when you have a smoker with an offset firebox or a grill that is a meter or more over the flame so your food isn't directly over the heat source where it could get nipped by the stray flame.

Different wood imparts different flavors to the meat, and some are better than others. I use cherry (which, is, like it sounds, the wood from a cherry tree) because it has a great, slightly sweet flavor that is subtle enough to allow you to smoke something all day without the smoke flavor becoming overpowering. Oak works well, too, as does hickory, although using hickory for too long can impart too much smoke flavor, IMO -- sometimes I'll do cherry for the whole thing and then finish it with hickory for the last 1-2 hours. Mesquite is a popular smoking wood, too, but I'd never use it for anything that would be in the smoker more than 2 hours, because it has a really strong flavor and it's easy to overdo it.

If you don't want to slow smoke something all day, try throwing some hardwood chips on your charcoal. Soak 'em in water for about a half an hour, then throw them on the charcoal, preferably somewhere not directly under the meat. Adds some great flavor!!

Looks like someone did his homework.

Meat shouldn't be sweet unless you stuff it in a vagina before you eat it.

I love sweet meat or the combination of meat and sweet sauces or fruit, so good.

[hypoluxxa]

Re: MS BBQ Thread

Low and Slow ...

That's how I BBQ'ed this last Christmas:

[beanzncheez]

Re: MS BBQ Thread

I love sweet meat or the combination of meat and sweet sauces or fruit, so good.

I'm not cuban.

[Lrn]

Re: MS BBQ Thread

the st louis boys definalty own this thread, i leave it open but, it seems like for them this is serious buisness, for everyone else its a casual conversation.

[hambino21]

Re: MS BBQ Thread

When I was stationed in texas we had these brisket cook offs once a year where we started on a thursday night with a keg, a smoker, the brisket and materials for cooking. I rememebr the first year I attended my team got 4th place out of 15 teams and thats without ever doing it before. I just took advice from all over and put it together. Thats wherer the Dr Pepper marinade came from, I just found it on the internet and added my own flavor. we also took some mesquite and hickory chunks and soaked them in apple juice prior to smoking. 14 hours later and one of the worst pieces of meat on the cow can rival a filet mignon. Not to mention I got paid to stay up drinking and playing beer pong all night. One of the best parts about brisket is a couple of days later, if theres any left you can slow cook it down into BBq sandwhiches. God ,I'm salivating thinking about it.

[Huggie Smiles]

Re: MS BBQ Thread

BBQ/Grilling season lasts 365 days a year for us.

its does for me too - the main difference being that I had to BBQ in a foot of snow this February!
It was worth it tho!