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 Message Boards » » ***Official Grilling Thread*** Page 1 2 [3] 4 5 6 7 ... 26, Prev Next  
amac884
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10/26/2013 5:52:42 PM

NeuseRvrRat
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got a bushel of oysters for tonight

11/16/2013 1:38:02 PM

ncsuallday
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Quote :
"if you want to keep it from turning black like that, you can wrap it in foil whenever the bark gets to the color you want and finish cooking the rest of the way in the foil. black bark like that will occur if you have a lot of sugar in the rub."


We actually love the black bark. Didn't realize it was the sugar doing that, though, so maybe we'll get better coverage next time. It's kind of a Kansas City rub if I had to call it something.

Doing another big one tomorrow, with hickory charcoal but applewood chips.

It's so nice to do these because it's cheap and you can make so many things with it throughout the week - pork nachos, tacos/burritos, bbq plates with all the FEEXINS, pinapple/teriyaki pork and rice, brunswick stew, pork and red beans with rice, etc.

11/17/2013 4:48:43 AM

NeuseRvrRat
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put it on a homemade pizza with bbq sauce, red onion, and cheddar

11/17/2013 10:58:02 AM

NeuseRvrRat
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smoked some moink balls and then reverse seared a pork tenderloin today

11/17/2013 3:34:39 PM

Str8BacardiL
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I kind of like the bark, once everything is pulled and shredded it gives texture to the shoulder.

11/20/2013 12:58:35 PM

Bullet
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Quote :
"got a bushel of oysters for tonight "


oooh, looking forward to several nights of oysters around thanksgiving

11/20/2013 1:08:57 PM

elise
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Oh man. I want oysters now.

11/20/2013 1:13:05 PM

Bullet
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Me too! (although we'll probably steam most of them in a pot. i'll try to convince them to save some for the grill too)

RvrRat, how do you grill them? Last year i steamed them on the grill several times by putting them on a baking sheet, and putting a towel over them that i continually kept damp.

11/20/2013 1:21:14 PM

NeuseRvrRat
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i just wash the mud off and put them directly on the gas grill until they pop open. good oysters don't need much.

11/20/2013 4:28:07 PM

ncsuallday
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Doing another 20lbs of pork shoulder. This time using hickory and apple instead of oak and chunks instead of chips.

12/24/2013 11:43:43 AM

NeuseRvrRat
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good call on the chunks instead of chips. apple is my favorite of everything i've tried.

12/24/2013 1:08:20 PM

Novicane
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grilling (steaming that is) oysters with my dad tonight.

12/24/2013 1:51:19 PM

ncsuallday
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^^I'd really like to try peach or pecan - I see that a lot on BBQ Pitmasters

12/24/2013 4:08:02 PM

Str8BacardiL
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Mmmmm brisket.

12/24/2013 10:26:27 PM

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Hey Neuse how can I step my Eastern NC BBQ game up/how do you prepare your shoulders?

I've got a pretty sweet spice mix from the farmers market I dump in my apple cider vinegar, but I feel like I can do better with the smoking/cooking of the hog. Lead me to the promised land.

12/24/2013 10:44:49 PM

ncsuallday
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NeuseRvrRat seems to know his shit better than most but here's what we do..

we do a dry rub the night before and then smoke it on a weber. put the shoulder in the middle and put a baking tin underneath filled with water and put the coals/wood off to the side. don't use match light charcoal. if you use fluid to start the coals, make sure it all burns off. I don't use fluid at all. also, soak the wood (pretty much anything but mesquite) in water so it doesn't burn up so fast. you really don't have to use much coal, but keep a handful burning and just add a few more every hour or so. Cook to 160 degrees in the center minimum. pick and drain the grease.

My dad hates vinegar so that's all we do. If it was just me I would baste it in eastern sauce often and mix the sauce in when I pick it.

12/25/2013 1:05:49 AM

NeuseRvrRat
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i smoke it on my kamado with lump charcoal and apple wood chunks anywhere from 250 to 300 deg. when it hits 195 deg internal temp, i probe it with something like an ice pick. if it doesn't probe like room temp butter, then i cook it longer until it does. you don't need to bother marinating or injecting a pork shoulder because it has enough fat and gelatin to stay moist and flavorful.

i play around with different rub recipes and such, but it really only affects the bark. traditional ENC "rub" would just be salt and maybe pepper, but i like a nice bark, so i go with a rub on the sweet side. i'm guessing the spice mix you are mixing with cider vinegar is the mix Nahunta Pork Center sells. it's very good. my ENC sauce is just cider vinegar, brown sugar, kosher salt, coarse black pepper, crushed red pepper, and maybe a little Texas Pete or cayenne pepper.

internal temperature is only a guide. it will not tell you when a pork shoulder is at peak tenderness. it only tells you when to start probing. 160 is way too early. the meat hasn't even made it through the stall at that point. yes, that's what the USDA says is safe for consumption, but if you pull at 160, you're leaving tenderness on the grill. any serious bbq cook will agree. you've gotta break down the connective tissues.

160 is a terrible temp all around for pork. it's too early for tough cuts and it's too late for tender cuts like chops, loins, and tenderloins. i pull them at 140 for a peak carryover of 145. contrary to what your mama told you, it's safe to cook pork to medium (and a whole lot tastier).

i would advise against basting or saucing on the grill. sauce is a finisher and should be applied on the plate if at all. each time you open the grill, you extend the cooking time. i throw a shoulder on and don't open the lid until i see 195.

[Edited on December 26, 2013 at 10:45 PM. Reason : asdf]

12/26/2013 10:42:51 PM

colangus
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Just got a BGE and I cooked a pork tenderloin... over cooked the sombitch, but it was the best pork tenderloin I've ever cooked.

Used a good rub. That grill is the shit.

12/26/2013 11:19:03 PM

Smath74
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Quote :
"NeuseRvrRat seems to know his shit better than most but here's what we do..

we do a dry rub the night before and then smoke it on a weber. put the shoulder in the middle and put a baking tin underneath filled with water and put the coals/wood off to the side. don't use match light charcoal. if you use fluid to start the coals, make sure it all burns off. I don't use fluid at all. also, soak the wood (pretty much anything but mesquite) in water so it doesn't burn up so fast. you really don't have to use much coal, but keep a handful burning and just add a few more every hour or so. Cook to 160 degrees in the center minimum. pick and drain the grease.

My dad hates vinegar so that's all we do. If it was just me I would baste it in eastern sauce often and mix the sauce in when I pick it."

no offense, but this is the most amateur nonsense i have ever read.

cook it to at least 200 degrees internal heat if you want NC BBQ to fall apart like it should.

and get a better rig than some water cooker (steamer)

12/26/2013 11:40:54 PM

Gonzo18
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When I first got my egg, I found this site very helpful. Of course as you get more comfortable you will come up with your own techniques, but this is a good starting point.

http://www.biggreeneggic.com

12/26/2013 11:43:13 PM

NeuseRvrRat
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"and get a better rig than some water cooker (steamer)"


no offense, but this is some of the most amateur nonsense i've ever heard

water smokers are very popular. they work great. you can rig a weber kettle into a decent water smoker (what it sounds like he did) or you can get something like a weber smokey mountain, or you can go to a bbq competition and see that a lot of pros are using professional rigs that work on the same principles as a water smoker.

here's some of the most expensive smokers around. i don't really care for mixon, but the dude has won a shit pile of money with bbq off water smokers:

http://www.myronmixonsmokers.com/main-model-page/

12/27/2013 1:08:00 AM

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Thanks for the post NRR.

So what's the idea behind putting a tin of water in the grill? The meat is already moist enough with all the fat right?

12/27/2013 11:39:20 AM

Smath74
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I do know that water cookers are popular, but I don't care for using that method.


and water pans are used in smaller smokers to act as thermal mass to keep the temperature more consistent - however if you manage your coals and ventilation properly it is not necessary. (it's debatable that the moisture produces moister meat... especially thicker cuts like pork butts. I also prefer the bark on meat cooked without the added moisture.)

[Edited on December 27, 2013 at 12:30 PM. Reason : ]

12/27/2013 12:12:45 PM

whtmike2k
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"Hey Neuse how can I step my Eastern NC BBQ game up/how do you prepare your shoulders?"


I'm not NRR but here's some tips:

Try rubbing mustard all over the shoulder, then applying rub. Mustard helps keep the rub on and enhances the bark, but you can't actually taste it when you go to eat the BBQ. I'm sure some will doubt this but give it a shot the next time you smoke a shoulder.

Smoke on whatever you want - water, no water, up to you - just keep the temperature consistent. Don't let it spike to 300 then drop to 200. I've got my weber smokey mtn (with a water pan, for what it's worth) about foolproof for holding 225-250 at the lid for 10 hours.

Don't over smoke the meat. Get your smoke on it early, use a mild wood like apple. You don't get more of a smoke ring past 140 internal temp, you're just making the bark taste like crap. You don't need to soak wood chips...they're going to dry out and burn either way. It's not like the water soaks the wood to it's core.

Cook it through to 195 +/-, pull it off and wrap it in foil. Put it in a cooler full of towels (or if you have money just lying around, buy a $$$ cambro) and let it sit for an hour or so. The meat will continue to cook and break down. It will probably stay good and hot for 2 hours easily. Unwrap it and pull apart.

This is a good website, I'm sure it's in this thread already somewhere:
http://www.virtualweberbullet.com/

This is worth repeating:
Quote :
"internal temperature is only a guide. it will not tell you when a pork shoulder is at peak tenderness. it only tells you when to start probing. 160 is way too early. the meat hasn't even made it through the stall at that point. yes, that's what the USDA says is safe for consumption, but if you pull at 160, you're leaving tenderness on the grill. any serious bbq cook will agree. you've gotta break down the connective tissues.

160 is a terrible temp all around for pork. it's too early for tough cuts and it's too late for tender cuts like chops, loins, and tenderloins. i pull them at 140 for a peak carryover of 145. contrary to what your mama told you, it's safe to cook pork to medium (and a whole lot tastier)."


Read around on the web, there's a lot of experience & knowledge out there. Stick to butt/shoulder for a while till you get your game right, it's a cheap meat in case you screw up There's nothing like ruining a $35 beef brisket.

12/27/2013 1:36:41 PM

NeuseRvrRat
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Quote :
"So what's the idea behind putting a tin of water in the grill? The meat is already moist enough with all the fat right?"


like smath said, it's mainly just a heat sink

fwiw, i've rubbed pork butts with and without the mustard and it makes absolutely no difference to me

12/27/2013 4:44:39 PM

NeuseRvrRat
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"I do know that water cookers are popular, but I don't care for using that method."


so you just wrote the dude off completely because he uses a very popular method that you just happen to not like?

12/27/2013 4:51:50 PM

Smath74
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^no, mostly because he severely under-cooks his meat.

12/27/2013 6:07:59 PM

ncsuallday
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Quote :
"160 is way too early. the meat hasn't even made it through the stall at that point. yes, that's what the USDA says is safe for consumption, but if you pull at 160, you're leaving tenderness on the grill. any serious bbq cook will agree. you've gotta break down the connective tissues."


you're right. I had the numbers mixed up in my head.

12/28/2013 7:02:15 PM

Bullet
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I plan to put some oysters and asparagus on the grill this evening, and make some regular and sweet potato curly fries in my new fry daddy.

12/29/2013 12:20:07 PM

NeuseRvrRat
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i've got a 8.25 lb brisket flat that i'm gonna smoke on new years day

also gonna try to brine, spatchcock, and smoke a turkey next weekend for my mom's bday. hoping i can find one about 10 lbs

[Edited on December 29, 2013 at 12:29 PM. Reason : fd]

12/29/2013 12:28:05 PM

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Picked up some apple chunks from a dude at the Farmers Market...price was $10 for a gallon bag stuffed (not zipped). Probably not the best price in the world but it was convenient...nice dude too. NRR why do you like apple over hickory?

Is there anything wrong with smoking shoulders for 3-4 hours then finishing in the oven? I've done that a few times...smoked from 10pm-2am then throw it in the oven at 200/225 for 8+ hours (wrapped in foil and basting towards the end) so it's ready to eat for lunch or take to a tailgate, and it's turned out pretty good imo.

Also I'm about to get my hands on a Smithfield Spirals ham...what should I do with it? Never cooked a ham.

Oh kind of off topic but I've also never cooked collards before, and I saw a recipe that called for cooking with a ham hock. I think you're supposed to get a smoked hock, but I got a cured one from the FM by accident. What should I do with it in order to cook it with collards? Do I *have* to smoke it?

12/29/2013 1:29:19 PM

NeuseRvrRat
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Quote :
"NRR why do you like apple over hickory?"


i don't really have an answer other than i've just had better flavor from apple. it's a matter of opinion. hickory is a little strong for poultry if you're not careful. you can use apple on pretty much everything.

nothing wrong with finishing in the oven, just be sure to not get the hem of your dress caught in the door when you close it.

i'm assuming your spiral ham is cured. most folks just bake cured hams in the oven. some folks smoke them. don't expect it to taste like real bbq if you do. plenty online about the subject.

your cured ham hocks will be fine as seasoning meat for your collards. i don't cook collards, but i use country ham pieces as seasoning for beans and such. smoked hocks may be better, but i wouldn't sweat it and i doubt anyone would taste a difference. all you really care about is the fat, anyway.

12/29/2013 1:47:45 PM

NeuseRvrRat
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fwiw, i'm planning on using a mix of hickory and either apple or cherry on my brisket this week.

12/29/2013 2:01:58 PM

Smath74
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"why do you like apple over hickory?"

hickory is good for certain meats, but it has a very strong flavor can overpower the flavor of a pork butt pretty quickly... apple is a much milder flavor that compliments the pork butt.

and finishing in the oven is perfectly fine for convenience sake, but I usually don't do it that way.

Most of your spiral sliced hams you get are already cooked... i've never cooked one, but make a nice glaze and do it in the oven... i wouldn't try to turn it into a smoked bbq deal because since it's pre-cooked, it won't absorb the smoke flavor like raw meat would.

12/29/2013 4:22:40 PM

mofopaack
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Ive done the reverse with ribs. Cooked in oven with apple cider vinegar for a couple hours and then finished off on the smoker. They turned out great.

Likewise with a butt, ive cooked in crockpot for several hours and then finished off on smoker and turned out fine.

Obviously, cooking on smoker at consistent temp is ideal, but is also time consuming and requires attention.

12/30/2013 2:22:50 PM

NeuseRvrRat
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gonna be hard to get any decent smoke on them going backwards like that

12/30/2013 3:24:17 PM

NeuseRvrRat
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brisket was excellent. tender, juicy, awesome flavor. wan't really expecting it to be that great. those folks in texas might be on to something.

1/1/2014 2:08:11 PM

Smath74
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^looks delicious. I haven't done a brisket yet... what did you use for a rub?

1/1/2014 3:10:51 PM

NeuseRvrRat
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a heavy dose of Plowboy's Bovine Bold

1/1/2014 5:34:08 PM

NeuseRvrRat
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spatchcocked a turkey and got it in a bucket of brine in the fridge. gonna haul the akorn to goldsboro tomorrow and cook it for my mom's bday.

1/4/2014 3:12:38 PM

Str8BacardiL
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I wanna cook on my egg grill tonight just to prove I can use it in sub freezing temps.

1/4/2014 3:41:42 PM

NeuseRvrRat
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it was pretty cold the other night when i did that brisket. it was still very easy to hold steady around 250 deg, just burned a little more coal. still had plenty of coal left in the bowl afterwards.

1/4/2014 3:52:34 PM

NeuseRvrRat
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turkey from today. i brined it about 19 hours, made a compound butter with rosemary, thyme, and basil and shoved it under the skin, then i rubbed both sides with this stuff called 8th Wonder spice blend. cooked between 350 and 375 with lump and a few apple wood chunks. everyone loved it. i probably could've brined it longer. the pic really sucks and makes it look all black, but it browned up nicely. only took 1 hr 45 mins to cook. spatchcocking is the way to go.

[Edited on January 5, 2014 at 8:59 PM. Reason : sf]

1/5/2014 8:57:26 PM

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Not exactly grilling...but I bought one of these:

http://swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-whiskey-black-pepper-boneless-petite-pork-shoulder-roast.aspx

NRR or whoever else, would you try this in a crock pot, and how so? The recipe calls for some water and 5-6 hours on high, but I was thinking about some add-ins, and cooking it on low. Any ideas? Or should I just roast the thing...probably wouldn't take that long.

1/13/2014 10:37:13 PM

NeuseRvrRat
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i wouldn't fool with it. i've done the crockpot boston butt thing and it sucks compared to the real thing.

if you want bbq when you get home from work, then you just need to properly smoke the thing on the weekend and vac and freeze the leftovers. then you just throw the frozen vac bag in a pot of boiling water to reheat. much tastier and even easier than the crockpot, imo.

i would also suggest that you never buy pork with any sort of flavor enhancements. they pump the meat full of brines and such and your bbq will taste like ham. look for "minimal processing" or something like that on the package. i'll season it myself, thank you very much.

[Edited on January 14, 2014 at 8:11 AM. Reason : adfs]

1/14/2014 8:08:45 AM

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Quote :
"i would also suggest that you never buy pork with any sort of flavor enhancements. "


I usually don't, but this thing was $6 and looked interesting. Does that rule apply to Smithfield's babyback ribs too? They come in a "solution" too...but they're often BOGO so hard to resist.

1/14/2014 1:31:01 PM

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Is this the best value in a thermometer that checks both air and meat temperature? Anything else to consider?

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/

1/14/2014 4:22:01 PM

NeuseRvrRat
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Quote :
"I usually don't, but this thing was $6 and looked interesting. Does that rule apply to Smithfield's babyback ribs too? They come in a "solution" too...but they're often BOGO so hard to resist."


i find un-enhanced bone-in boston butts for $.99/lb often. i just buy a shit pile of them when i do. so anywhere from $6 to $10 for the real thing. what does that thing weigh?

yes, it applies to ribs too. i buy un-enhanced st. louis spares in the vac bags of three racks per bag from Costco. $2.29/lb, iirc.

^yes, the ET 732 is the standard that everyone seems to be using. there's a re-branded version on Amazon that is branded Remington. it was the cheapest option last time i looked. same exact thing. gave one to my uncle for xmas.

there are other thermometer options if you don't care about the wireless monitoring, but it's worth it imo. i set the alarms and go to sleep in my living room while my meat smokes outside the garage.

invest in a Thermapen. the real thing. the cheap impostors are way too slow. the only alternative worth a damn is the Maverick PT100.



[Edited on January 14, 2014 at 5:03 PM. Reason : and cook your shoulders by how they probe, not by internal temp]

1/14/2014 4:58:41 PM

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Quote :
" i just buy a shit pile of them when i do. so anywhere from $6 to $10 for the real thing"


And freeze them raw? Or cook a shit pile of BBQ and freeze it?

Quote :
"what does that thing weigh?"


~3.5 pounds.

1/14/2014 6:20:32 PM

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