Author Topic: BBQ tips (Read 10009 times)

Wrench U · « **on:** February 20, 2016, 04:43:57 PM »

The rain has stopped(In Cali) unfortunately, but that means its time to grill/smoke. Any one have any good grilling tips? What u grilling on?
I have a treager pellet grill and I'm going through the recipe book that it comes with and enjoying everything!lol! my favorites are Tri-tip and Brisket. i know theres more bbq lovers out there lets get some input from u boys on the east coast. Lol!

Wrench U · « **Reply #1 on:** February 20, 2016, 04:45:51 PM »

I know its not a bike thing but everyone got to eat when out riding.

croat1 · « **Reply #2 on:** February 20, 2016, 04:51:25 PM »

at family gatherings we usually do a suckling pig. unfortunately I think we only did one last year. planning on using this a lot this year.......

http://trx250r.org/threads/5891-outdoor-cooking?highlight=rotisserie

Wrench U · « **Reply #3 on:** February 20, 2016, 05:05:16 PM »

Skeans1 · « **Reply #4 on:** February 20, 2016, 05:30:36 PM »

Quote from: Wrench U;64834

The rain has stopped(In Cali) unfortunately, but that means its time to grill/smoke. Any one have any good grilling tips? What u grilling on?
I have a treager pellet grill and I'm going through the recipe book that it comes with and enjoying everything!lol! my favorites are Tri-tip and Brisket. i know theres more bbq lovers out there lets get some input from u boys on the east coast. Lol!

I have a green mountain and smoke rib roasts 500 on both sides for 15 minutes then 185 for 4 to 5 hours depending on size. Also try smoking a take and bake pizza they come out really well.

Piney0 · « **Reply #5 on:** February 20, 2016, 06:53:09 PM »

Shrimp and anything else you can skewer. Put 2 skewers in if possible, and it's not a pain in the butt to flip them

These have a teriyaki glaze on them. (your favorite bbq sause with teriyaki added)

croat1 · « **Reply #6 on:** February 20, 2016, 06:59:34 PM »

Looks good Joe. I'm a big fan of sweet baby Ray's Original BBQ sauce. I doctor it up depending on what I'm making and for who

rablack21 · « **Reply #7 on:** February 20, 2016, 07:07:06 PM »

If you want a tender exterior, wrap it towards the end of the smoking process. If you want a crisp crust on something, keep unwrapped and even bump the temp up. Spraying apple juice from a squirt works as a moisture enhancer and can't be tasted on your food. Pineapple juice is good too but CAN be tasted. Use oil with your rubs to get the dry rub to stick better to the meat.

Wrench U · « **Reply #8 on:** February 20, 2016, 09:56:51 PM »

2 skewers is a great idea on shrimp. Did shrimp with Sumo lime bbq sauce glaze HU HU!. Yes Apple juice great in squirt bottle, especially on pork. Beef broth is good when doing beef. I like squeeze butter and honey on baby backs. I like to use mustard on beef to get rub to stick, vegetable oil on chicken to get crisp skin and rub to stick good. Keep them coming I just cut up a brisket. Lol!

Big_Mike · « **Reply #9 on:** February 20, 2016, 10:03:18 PM »

I have 2 webers, a propane and a coal pot belly BBQ. Id rather spend an extra 30-40 min using the charcoal BBQ, especially with burgers, sausage and chicken.. When I grill steaks I'll use the propane the majority of the time. I like to taste the meat, so I use sea salt, black pepper, adobo, and garlic powder and dry rub whatever I'm grilling, put it in a zip lock and let it get room temp before putting on the grill. I worked at a butcher for 4 years during high school and it was then I learned that tactic of allowing the meat to get to room temps, it loosens the grains and cooks the meat throughly according to the butcher I worked for, so for the past 20 years that's what I do....

Piney0 · « **Reply #10 on:** February 20, 2016, 10:13:01 PM »

I like cooking with apple juice and orange juice, but don't drink the stuff and end up throwing it out. Recently I have been buying orange juice and apple juice concentrate from the frozen food section. I open a can and store what's left over in a mason jar in the freezer until next time. I even prefer it this way now cause sometimes adding a concentrate gives it that extra kick that was missing.

If you like garlic a lot, take a whole clove, peel off the outer skin that wants to come off easily, but not everything. put it in a piece of aluminum foil with olive oil, and let that cook for about 40 minutes, on indirect heat. stuff comes out a messy mush, but is so good.

I tried a brisket once and failed miserably. Not good with the 'low and slow' on my beef products yet, i think i'll learn more this year. beef prices are coming down, might practice with chuck cause of how forgiving it is.

That's all I can think of right now

The norm · « **Reply #11 on:** February 20, 2016, 11:26:21 PM »

Brisket is by far my favorite piece of beef to smoke. I was having trouble with it at first because I thought you wanted to pull it out of the smoker when it got to 140 just like prime rib. Not the case! I did a ton of reading and even spoke with a real live Texan. I now smoke the brisket until its internal temp is 185-190(usually takes 12-14 hours) then pull it out and let it rest for 20 min. It is perfect. I also put a dry rub on 24 hours before I smoke it.
Another favorite is pork loin. I dry rub and let sit in the fridge for 12 hours. This is a very lean muscle and needs to be smoked low and slow. Do not let it get over 150 or it will be dry!!!! Enjoy

JesseA420 · « **Reply #12 on:** February 21, 2016, 12:44:23 AM »

i smoke almost every weekend, weather permitting

just did this grass fed brisket on my vertical smoker today

sorry for the shit pic, the smoke ring is glorious tho!

my favorite is pork butts and chicken tho.
when i do butts i do a couple smaller ones compared to 1 big one, u get twice as much bark that way. always go all the way to 205. no sauce, just set out one of each (sweet, vinegar-based, spicy) if anyone wants some.

when i do chickens i just do a simple 24 hour wet brine, pull the skin off the meat after brining and put ur spices inbetween the skin and meat, then pull the skin back over and do breast side down.

when i grill i let my meat rise in temp a bit before throwing on, but if im smoking i always go straight from fridge to smoker. the cooler it is going in the longer time the meat has to take the smoke, since it only takes smoke until 140 or so.

thesmith87250r · « **Reply #13 on:** February 21, 2016, 01:59:08 AM »

Just the tip !

C-Leigh Racing · « **Reply #14 on:** February 21, 2016, 10:53:04 AM »

GOOD LORD,,,, I'm glad its about Sunday Lunch time, yous guys is bout killing me.
Neil