- Apr 30, 2010
- 69,861
- 106,686
Yeah I was gonna asked if you cooked them extra.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
- Apr 26, 2008
- 39,345
- 54,796
Everything turned out great.
- Sep 5, 2010
- 94,244
- 131,707
Brisket, ribs, burnt ends, half smokes and pulled pork on Monday.
mrtarheel
Supporter
- Oct 5, 2012
- 1,319
- 906
Brisket, ribs, burnt ends, half smokes and pulled pork on Monday.
Nice like a pro with the butcher paper
- May 31, 2007
- 4,918
- 3,472
Any recommended brine recipes and rub for a rotisserie chicken cooked over charcoal? Aiming for something savory opposed to sweet.
- May 28, 2008
- 6,997
- 29,121
Put some chicken thighs on the grille yesterday
elpablo21
Supporter
- Feb 11, 2008
- 107,091
- 197,819
Premade brine? Kosmos and Meat Church have good ones.
Starting your own? I usually followed this rule of thumb when starting a wet brine with a tablespoon of kosher salt per cup of water below.
Use a Quick Brine to Make Any Cut of Meat More Tender
We like to throw pork chops and chicken breasts in a quick brine for extra oomph before continuing on with the rest of the recipe. You can achieve a great flavor with a brine time of as little as 30 minutes.
www.thekitchn.com
then I kinda wing it with the herbs/aromatics. Maybe one slice of lemon, Half an onion/some minced garlic and a few sprigs of thyme and rosemary and soak the bird 1 hour per pound (assuming you mean a whole bird)
Also a basic ol dry brine with just salt helps alot too.
Montreal chicken is a good premade rub that you can find most places. Garlic Herb Butter is good on any poultry and Chicago Steak seasoning is good as well
elpablo21
Supporter
- Feb 11, 2008
- 107,091
- 197,819
Portobello Mushrooms for the lady and Jerk Chicken for me
- Oct 13, 2001
- 161,824
- 144,256
Hmmm
elpablo21
Supporter
- Feb 11, 2008
- 107,091
- 197,819
Sent that to my sis. We gotta try that
She reminded me we gotta do the grill/sear and and deep fry method again
She reminded me we gotta do the grill/sear and and deep fry method again
- Sep 5, 2010
- 94,244
- 131,707
First time doing prime rib:
- Jan 18, 2006
- 40,628
- 45,622
First time doing prime rib:
Looks perfect bro. Nice job.
With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.
- Jun 7, 2008
- 3,766
- 7,673
With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.
flame suit on but i like chuck roast better than brisket...
- May 15, 2005
- 6,159
- 6,745
Brisket point can’t be beat.
Man…growing up eating tough *** pot roasts for Sunday dinner turned me all the way off about chuck roast. I was sadly mistaken. And it didn’t take the 12-14 hours thag a brisket takes to cook.
- Oct 13, 2001
- 161,824
- 144,256
With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.
Damn that looks good man.
- Apr 26, 2008
- 39,345
- 54,796
With brisket prices in Virginia insane, I decided to try to smoke a cheap chuck steak and treat it like a brisket. Same rubs I use, smoke at 240 until 170 degrees, wrap then put back on the smoker until 200, rest in a cooler for two hours. I was really impressed with the results. Taste and texture very similar to brisket. It took about 8 hours on the Weber Smokey Mountain.
- Sep 21, 2012
- 7,756
- 10,722
Portobello Mushrooms for the lady and Jerk Chicken for me
Scrolled too fast...............
Thought you was grillin' PIE
Im burnin pancakes on a stove and yall evolved to grillin pastries
- Jan 1, 2009
- 10,110
- 6,819
Japanese BBQ last night
Nereyda Vuelve Por Dios
formerly DONRE
- Jul 22, 2012
- 2,915
- 3,139
Any one experienced with using flavored wood chips on a gas grill. I got a wood chip box but need to know some nuances to the process.
kdawg
Staff member
- Jun 25, 2003
- 11,315
- 13,083
I’ve never understood that - you can’t get a proper smoky bbq flavor by doing that - just some slightly acrid tinge from wood which isn’t properly on fire.
elpablo21
Supporter
- Feb 11, 2008
- 107,091
- 197,819
Don't have a wood chip box but use a wood pellet tube. Not sure how different it is with burning chips but never had bad flavor adding this to my smoker but pellets burn a little different I guess
I'd just use the box on some cheap chicken and experiment
I'd just use the box on some cheap chicken and experiment
