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Sunday’s meat prepped

Discussion in 'Food Talk' started by RLHULK, Jul 7, 2018.

  1. Jul 7, 2018 at 3:17 PM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Had a couple slabs of ribs in the freezer so I prepped them for a cook tomorrow
    Cooker is prepped and ready to light off in the morning as well

    49D75484-2E12-4089-82D8-812BB7F199F8.jpg 986B5493-12C4-4E17-93D5-0C7C557B33D7.jpg
     
  2. Jul 7, 2018 at 4:15 PM
    #2
    Outbound

    Outbound SSEM #2.5, Token AmeriCanadian

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    Looks great. What do you use for your rub?
     
  3. Jul 7, 2018 at 4:34 PM
    #3
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Webers smoking rub.
     
  4. Jul 7, 2018 at 4:55 PM
    #4
    Outbound

    Outbound SSEM #2.5, Token AmeriCanadian

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    Never tried it. I'll see if I can find some. :)
     
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  5. Jul 7, 2018 at 4:55 PM
    #5
    Sunnier

    Sunnier Pity the warrior that slays all his foes

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    You sober enough to barbecue?! :cool:
     
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  6. Jul 7, 2018 at 4:58 PM
    #6
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Uh yaaaaa lol
     
  7. Jul 7, 2018 at 4:59 PM
    #7
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Walmart has it here
    Theres half a dozen types they have out.
     
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  8. Jul 7, 2018 at 5:41 PM
    #8
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    I just bought some at my local ACE. Sure looks good in those pics. Hopefully next weekend I can try it out. In the meantime I'll be drooling at your pics tomorrow apparently!!!!!
     
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  9. Jul 7, 2018 at 5:54 PM
    #9
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    You can find at your local Wally World
     
  10. Jul 7, 2018 at 7:00 PM
    #10
    Outbound

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    But that means setting foot in Wal-Mart...

    Maybe I can convince The Woman to go for me. :D
     
  11. Jul 8, 2018 at 5:24 AM
    #11
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    And they are on
    Mmmmmmm going to be awesome

    2E337A59-F218-4BAA-BC73-D71F96479473.jpg
     
  12. Jul 8, 2018 at 5:36 AM
    #12
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    :popcorn::drool:
     
  13. Jul 8, 2018 at 7:52 AM
    #13
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    3 hours in. Looking incredible

    Pulled off and wrapped now back on to finish.

    0D473E3C-5435-4D71-9E9E-1A59E0C79F25.jpg 570EBB42-84EC-41C7-8689-1D49F6C0C980.jpg D6F1944A-068B-4AF7-9216-C7F56D2BEEB2.jpg
     
  14. Jul 8, 2018 at 7:53 AM
    #14
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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  15. Jul 8, 2018 at 7:58 AM
    #15
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Meat!!!!!!
     
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  16. Jul 8, 2018 at 9:55 AM
    #16
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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  17. Jul 8, 2018 at 10:35 AM
    #17
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Thank you, I did these different than normally, lot more bark and a deeper color as well. 3 hours on the heat, 1 hour wrapped no liquids added when wrapped, they turned out great
     
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  18. Jul 8, 2018 at 11:15 AM
    #18
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Correct
     
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  19. Jul 8, 2018 at 12:09 PM
    #19
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Same temps
     
  20. Jul 8, 2018 at 12:16 PM
    #20
    Black Wolf

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  21. Jul 8, 2018 at 12:18 PM
    #21
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    [​IMG]
     
  22. Jul 8, 2018 at 2:04 PM
    #22
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Ok RLHOK...I just spent the last hour spiffing up my Weber setup like yours for next weekend doing some ribs. As you can see from the pics I have the same Weber rib rack. Used it once. Ribs came out great but too salty. My fault I think because I put off Webering them for 24 hrs because something came up and maybe the rub I used was too salty or the extra 24 hrs sitting in the frig messed it up. Came out looking good..smoke ring and all...but a bit too salty and I like salt...heheh... I use Cowboy brand natural charcoal. I hand pick pieces as in the pics. These larger pieces will heat easily for 4 hours. May have to add a bit if needed. I do have a 50% off on the Weber natural charcoal "briquets" at ACE Hardware. I want to try that too since the 50% off thing. My Weber has the pre fire upper (for lack of better words) which is nice. Don't have to use lighter fluid to start. Do you add damp chips during the whole process or do you do it at some point? Going to use the same Weber rub as you did by the way. I love my Weber kettle...............

    rrhh11.jpg
    rrhhh222.jpg
    rrhh333.jpg
    rrhh44.jpg
     
  23. Jul 8, 2018 at 2:53 PM
    #23
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Whew, ok here I go bear with me

    I do not use the charcoal baskets when I smoke ribs, butts or brisket flats. I DO use them when roasting chicken or turkey. But I place them at the sides of the grill, bird in the middle..

    Now to set up for smoking, I take a chimney full of charcoal, kingsford blue bag, the weber brand works well to, and pour it into one side of the grill, the other side place a drip pan,

    Now depending on what I am smoking I do the following
    Ribs, take out about 12-20 of the charcoal I poured into the grill, place them into the chimney and use a lighter cube or two to get them going. This will run about 5-6 hours before the temp really drops off.

    Butts, briskets-longer cooks, I pour into the chimney about a third full of charcoal and will add that to what I already placed into the grill, BUT only after I have lit them with starter cubes. This will run about 8-9 hours, for longer cooks you will need to add a handful of unlit briquets.
    I don't set up the briquets in a snake pattern or anything, I just dump them into the grill.

    Now after the lit coals have been poured on top of the un lit coals I add a couple chunks of dry wood, I do not soak the wood, I prefer apple or cherry over hardwoods.
    I set the bottom vent to about half open, top vent to about half open, close the lid and give it about 10 minutes, by the temp guage on my kettle it reads about 250-275.

    For ribs I check on them at about the 2 hour mark, at the 3 hour mark I wrap in foil then lay the wrapped ribs on the grates in a stack, since I only need heat at this time, I am not concerned with smoke.

    For butts I wrap at about 5 hours, or when the flat cap has split, then back on for about 3 hours or until a internal temp of over 200 is hit, then a rest for an hour the shred and eat

    I do not fiddle with vents, this grill I have runs very consistant, I can walk away and as long as there is fuel it will hold a temp of about 275 all day. Outside air temps do affect this, colder air I burn more fuel.

    As for the rub, I mainly use Webers dry smoking rub or bbq rub, or the cracked black pepper rub. I have made my own but keep coming back to the weber product since I like it and its not overly salty

    I use plain yellow mustard as a medium to help the rub adhere to the meat, I have used different oils but always come back to plain ole fenches yellow mustard.

    That's about it, pretty much all I do. Remember meat will only take smoke up to about 150 degrees after that smoke is just for show, you can finish in the oven after a couple hours, but why, unless there is severe weather I am leaving that stuff out side on the grill to finish.



    At that time I place what ever meat I am smoking on the grill, thickest part towards the heat, over the drip pan, close the lid and walk away.
     
  24. Jul 8, 2018 at 2:57 PM
    #24
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Sometimes I use the rack like I do today, other times I have not like this.

    In the tp pic you can see a charcoal basket, at that time I used the basket to separate the coals from the meat, I soon learned to use a drip pan also made cleaning the grill after easier.
    You can get 2 racks laying flat IF they are not wide, as you can see in the second pic
    ribs5.jpg ribs11.jpg
     
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  25. Jul 8, 2018 at 3:17 PM
    #25
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    WOW!!!...Great info. I do have a chimney. Have a drip pan that I can use. Yeah my chicken comes out great doing it your way. I'm going to use your fantastic info and see how my ribs come out. You and @Pudge need to get together and put out a Maple syrup & BBQ book.Would solve most of our problems!!!
     
  26. Jul 8, 2018 at 3:24 PM
    #26
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Glad I could help. Good luck to you. I had the most enjoyment when I was learning to do this stuff. I can’t tell you how many different ways there are to cook bbq lol
     
  27. Jul 8, 2018 at 3:25 PM
    #27
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    One more thing
    Prep of meat can be done the night before or the day of
    But try to let the meat come to near room temp before it goes on the grill
     
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  28. Jul 8, 2018 at 3:30 PM
    #28
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    I have an old Little Chief smoker that I use too. I always use a mustard rub with fresh dill when I smoke salmon after I do the over night brown sugar and salt brine. Comes out great. I've got that down. And cheese. Cheese only in winter. Tends to meltdown this time of year. Thanks so much for taking the time to explain how you do it! I learn something new everyday....even at 62 years young!
     
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  29. Jul 8, 2018 at 3:41 PM
    #29
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Anytime my friend.
    Smoke cheeses huh. Something I have wanted to try for awhile but really a electric smoker would work better for that I believe due to the lower temps needed.
     
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  30. Jul 8, 2018 at 3:48 PM
    #30
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    The Little Chief is electric. I got one for my 13th birthday. 1968. First year they came out. My youngest (old) brother still uses it. Replaced the element a few years ago. They used to be made by Luhr Jensen in Oregon. My landlord in AK had two double wide versions to smoke salmon. Simple but hard to beat for smoking fish. https://www.smokehouseproducts.com/products/little-chief-top-load-electric-smoker?variant=4956560771
     
    Last edited: Jul 8, 2018
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