Super Best BBQ

Discussion in 'Food and Drink' started by Mshenay, Jun 19, 2017.

  1. Cspirou

    Cspirou They call me Sparky

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  2. eastboundofnowhere

    eastboundofnowhere Facebook Friend

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    Ha ha, food wise that is my favorite part. I cook chicken all the time now, but before loathed it.
     
  3. eastboundofnowhere

    eastboundofnowhere Facebook Friend

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    Not sure where else to post this. Hope it helps someone. I promised to smoke a turkey for some family today. Everything was trussed , turkey injected and rubbed down...then realized I was out of both lighter fluid and firestarter. I dug around for an hour for anything and ended up using the heat gun To start the fire. Started in two minutes. I was so proud of my ingenuity, then after some internet searches found out that this is a thing.
     
  4. Cspirou

    Cspirou They call me Sparky

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    Nice! Get yourself a chimney starter though

    [​IMG]

    Never need to use lighter fluid again. Just a sheet of newspaper.
     
  5. aamefford

    aamefford Nothing like chamberpot coffee

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    Smoking my first turkey today. Big rolling papers, and hard to keep lit. (Badum-bum - rimshot, shows self to the door....)

    Seriously, thanksgiving #3 this week. Meathead’s Simon and Garfunkel rub, spatchcocked (man I love saying that word). About 285, cause I couldn’t decide low and slow or roasting at 325.... Gravy makings underneath the turkey. I hope this turns out nicely.
     
  6. captkirk

    captkirk Khan's BFF

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    I did the same on T Day with the Slow-n-Sear and Weber and it turned out great. Temp range was about 290-315, was a little chilly and windy during the cook, so I was chasing the temp a bit. Helps to have a wireless temp gauge.

    Ended up with a super crusty skin; meat was with moist and tender.

    [​IMG]
     
  7. Ringingears

    Ringingears Honorary BFF

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  8. captkirk

    captkirk Khan's BFF

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    Yeah, after you spatchcock the bird, you can rotate the hips out and then (with effort) get the breast and shoulders to sit lower, effectively lowering the cross section of the bird for a more even cook.

    I started with the breast facing the coals, then rotated mid-way through to even out the color.
     
  9. Cspirou

    Cspirou They call me Sparky

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  10. Ringingears

    Ringingears Honorary BFF

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    Best thing is to by the cookbook. Some really great recipes. Updated from the 1960’s versions. One of my favorites.
     
  11. Biodegraded

    Biodegraded Friend

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    Heterosexual male in my mid-50s, still learning new things. Thanks SBAF!

    (But seriously, had to google 'spatchcocked').
     
  12. Ringingears

    Ringingears Honorary BFF

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    Butterflying by another name. \/
     
  13. Biodegraded

    Biodegraded Friend

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    Which doesn't help changing my original impression :eek:
     
  14. Ringingears

    Ringingears Honorary BFF

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    Try not to think about it too much. :D
     
  15. aamefford

    aamefford Nothing like chamberpot coffee

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    Ahhhhhhh, now that somewhat bizarre position would have solved my problem with thighs and breasts underdone near the bone in the breast, and near the body on the thighs. It totally needs an Apple or onion head and a cocktail though. I did mine in the more traditional “pose.” I think another 30 minutes would have solved the issue as well.

    Gravy did NOT turn out nicely. I think the slow n sear blocks the heat from the drippings pan. I think next time I’ll just try the charcoal holders that come with the Weber. First time that I think the SnS might not be the best choice. Or maybe just skip the gravy drippings.
     
    Last edited: Nov 24, 2018
  16. loki993

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    I was trying to upload a pic a a turkey I smoked but its not working and its 2am and I going to bed now....sorry..maybe tomorrow.
     
  17. eastboundofnowhere

    eastboundofnowhere Facebook Friend

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    Did some wings this weekend. Evidentially, I cook hot so if spicy is bad don’t do this, but in my opinion the sauce cuts it nicely. Smoked wings with white, mayonnaise based bbq sauce. I have an uncle who’s is a trucker and thinks it’s an Alabama thing. Not my recipe; found online, but really good for not much money.

    White bbq sauce


    • 1 Cup Mayonnaise
    • 1/3 Cup Apple Cider Vinegar
    • 1 Tablespoon Water
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon Garlic powder
    • 1 teaspoon Fresh Ground Pepper
    • 1/2 teaspoon Onion powder
    • 1/8 teaspoon Cayenne


    Wings


    • 6 LBS Chicken Wings
    Rub

    • 2 Tablespoon Olive oil
    • 2 Tablespoons Chili Powder
    • 2 Tablespoons Smoked Paprika
    • 1 teaspoon Cumin
    • 1 teaspoon Onion powder
    • 1 teaspoon Garlic powder
    • 2 teaspoons Kosher salt
    • 3 teaspoons Fresh Ground Pepper
    • 1 teaspoon Cayenne

    Smoked with hickory at 225 for 2.5 hours.


    I cut the recipe in half and put the wings in a large bag, shook them repeatedly and let them marinade for two hours. Chicken is so cheap that when it’s really good it’s worth sharing. Also did a smoked macaroni and cheese, but the chicken is the real deal. If asked to bring something to a party or get together, man this is easy awesome and costs very little.
     
  18. Cspirou

    Cspirou They call me Sparky

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    City Market in Luling, TX

    Meat is served butcher paper with no tray

    12C760FA-ABAE-449D-9E10-2FB0BCA16928.jpeg

    Goddamn this place is good. Here is an extreme rib closeup

    E12D87D1-FC0E-4A70-A243-34BA545ED78E.jpeg

    I'll post more on eating through Texas
     
  19. Ice-man

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    There have been some incredible BBQ places around Atlanta that I have frequented over the years. Many/most of them have closed. Red Hot and Blue had baby back ribs with a dry rub that were out of this world. Then they closed. Now a new joint has popped up that may actually have better ribs. This place is called The Crafty Hog. I will need a few more samples before coming to a final decision about which better, but no doubt this place is really good.

    Williamson Brothers is my staple BBQ eatery ATM. They slow cook the meat over a real wood fire. Sauce here is excellent.
     
  20. DigMe

    DigMe Friend

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    You need to try to get to Louie Mueller's in Taylor. My favorite brisket. The moist is best. Also Mickelthwaite Craft Meats in Austin perform sausage wizardry in addition to their other fantastic meats.
     

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