Official BBQ thread

[Baby Newport]

What is the base of your rub?

 

[HNL HI]

sounds like you need more heat!

 

[onlyjays9p]

Brown sugar is the base

 

[onlyjays9p]

View media item 2398746Been on for 45 mins at 250 with the rub I came up with have to hit em with apple juice every so often or that rub will get to dark for me prolly gonna have to modify it lol I don't like basting

 

[DCAllAfrican]

Off the grill...coffee chile rubbed spare ribs, tri tip steak, chipotle lime sausages, peach chipotle bbq chicken wings. #kitchenistasundays https://t.co/aBQUVoKbYJ

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[iamdef]

I made my own rub really like it a lot don't want to change any flavor but I would like it red instead of brown anyone got any ideas

Paprika is the only red seasoning that I can think of off the top of my head that isn't spicy spicy.

 

[kdawg]

Paprika was my only thought too - but it would definitely change the flavor.

 

[nuclear90]

Paprika was my only thought too - but it would definitely change the flavor.

If it has regular sugar in it, could maybe replace the white sugar with colored sugar crystals like one may use to decorate cookies? Not sure if this would work but just a suggestion. I know brown sugar was mentioned as the base.

 

[iamdef]

It's either change ya recipe entirely to try to maintain the same kind of flavor while getting desired color, or changing the flavor for the sake of color

idk how adding a few drops of food coloring would work and effect flavor

 

[Baby Newport]

Aight im gonna let yall in on my lil secret.

You got paprika and HUNGARIAN paprika.

Regular paprika typically changes the taste, where as Hungarian paprika doesnt. At least if you use the right amount.

Now if you use SMOKED Hungarian paprika, your lookin at a real deep mahogany color on whatever you put the rub on.

Now if you really bout that life, and like a lil sweetness, use a cherry pack of kool aid to your rub- just make sure you have the right sugar in your rub.

 

[solewoman]

View media item 2402960View media item 2402959
Finally fired up the traeger.

Made pollo asado chicken which came out miraculous forgot to save the picture.

Juicy smoky turkey burgers

And chicken pizza ( over cooked but still delicious)

 

[onlyjays9p]

I used paprika but maybe I'll try a little more. Or different type. They came out pretty good one of my favorite I've done I'm gonna try it again just maybe a tablespoon more paprika see how it goes or try that Hungarian

 

[nuclear90]

Hit me with some tips on doing bone in chicken quarters on the grill.

Everytime I do them by the time it's cooked all the way through the outside is burnt.

I normally do on propane grill but have a charcoal available as well. My grill is a side by side.

 

[onlyjays9p]

Hit me with some tips on doing bone in chicken quarters on the grill.

Everytime I do them by the time it's cooked all the way through the outside is burnt.

I normally do on propane grill but have a charcoal available as well. My grill is a side by side.

I would cut them down get a little more uniform pieces easier to cook instead a large pieces. Then take skin off all of it marinade the meat then rub the meat then rub oil on the skin and rub both sides with rub and wrap the skin back on the parts it went to. That should give you bite thru skin.Then cook until done if your gonna sauce em I would dump sauce in a bowl and fully submerge the cooked pieces to get uniform look and then glaze the sauce back on grill for a short time.

 

[aepps20]

Hit me with some tips on doing bone in chicken quarters on the grill.

Everytime I do them by the time it's cooked all the way through the outside is burnt.

I normally do on propane grill but have a charcoal available as well. My grill is a side by side.

Do you cook the quarters on direct or indirect heat? I use the BBQ Pit Boys method of searing both sides of the chicken for a couple of minutes on each side then I move them to the opposite side of the coals/heat source, close the lid and let them cook.

 

[nuclear90]

I would cut them down get a little more uniform pieces easier to cook instead a large pieces. Then take skin off all of it marinade the meat then rub the meat then rub oil on the skin and rub both sides with rub and wrap the skin back on the parts it went to. That should give you bite thru skin.Then cook until done if your gonna sauce em I would dump sauce in a bowl and fully submerge the cooked pieces to get uniform look and then glaze the sauce back on grill for a short time.

That's more work but will try it. Seems would impart more flavor. Thanks.

Do you cook the quarters on direct or indirect heat? I use the BBQ Pit Boys method of searing both sides of the chicken for a couple of minutes on each side then I move them to the opposite side of the coals/heat source, close the lid and let them cook.

I did on propane last night. With all 3 burners on lowest setting will maintain at 400*. I was turning them about every 15 minutes trying to cook them evenly. I sprayed down with apple cider vinegar and dry rub. Then would spray vinegar on flipping. Basted sauce last 30 min. They were on the grill nearly 2 hours. Cooked all the way through, but a few were way too toasted on the outside. This burning occurred when the grill would flare up when I had walked inside for a few moments from the grease drippings.

 

[kdawg]

I just brush chicken with oil and salt and pepper. I'm with aepps20 too - I like a sear for a couple of minutes each side and then move them off the heat until they're up to temperature.

I wouldn't have them above a lit burner at all - that's what indirect heat is. Just put half the burners on and put the chicken on the other side and it will cook through without overdoing the outside.

 

[Baby Newport]

Leg quarters can be tricky but like onlyjays said, trim em down for a quicker and even cook. Your grilling not smoking right? Just coat them with olive oil spray or vegetable oil spray and cook indirect. Once the juice starts running clear you can move to direct to crisp it up some.

 

[nuclear90]

I just brush chicken with oil and salt and pepper. I'm with aepps20 too - I like a sear for a couple of minutes each side and then move them off the heat until they're up to temperature.

I wouldn't have them above a lit burner at all - that's what indirect heat is. Just put half the burners on and put the chicken on the other side and it will cook through without overdoing the outside.

Indirect seems to be the main step I'm missing lol.

Leg quarters can be tricky but like onlyjays said, trim em down for a quicker and even cook. Your grilling not smoking right? Just coat them with olive oil spray or vegetable oil spray and cook indirect. Once the juice starts running clear you can move to direct to crisp it up some.

Correct, grilling.

Regarding trimming them down...what exactly to trim? I cut off the excess fat and skin already. Something more I should be trimming?

 

[solewoman]

Smoking a lamb for Easter [emoji]128527[/emoji] We will see how it goes

 

[cards93]

Lamb is one meat ive never eaten and probably never will. Just out of curiosity whats it taste like?

Pizza i did the other day on the bge.
View media item 2404943View media item 2404945View media item 2404947
Also just copped a joe jr. Things clutch for the two of us. Need to build a table or buy some sort of outdoor prep station for it.

View media item 2404948

 

[elpablo21]

lamb reminds me of fattier beef

 

[cards93]

lamb reminds me of fattier beef

word. Not really a beef fan so i guess im not missing much.

 

[onlyjays9p]

Indirect seems to be the main step I'm missing lol.
Correct, grilling.

Regarding trimming them down...what exactly to trim? I cut off the excess fat and skin already. Something more I should be trimming?

Yea excess fat and I'd just separate everything at the joints or knuckles. Save the skin tho and try that way re wrapping it on best skin you can get. I would marinade meat rub it and everything you'll get flavor bursts thru the whole bite meat to skin and the skin will be bite thru instead of all coming off at once. Just use coal on one side or one burner on one side to sear and cook indirect on the side with no heat I put the vent over the meat on charcoal grills so it pulls the heat over the meat.

 

[elpablo21]

Smoking a lamb for Easter [emoji]128527[/emoji] We will see how it goes

What are you throwing on it rub wise?

 

lamb reminds me of fattier beef

word. Not really a beef fan so i guess im not missing much.

probably not lol, I guess another way to describe the flavor as being a bit more stronger? rich? than beef

I've only smoked it once, kept it simple with spg, rosemary and thyme