Let's talk about BBQ - The BBQ thread

[Hotsauce]

So I wanted to put together a thread where people discuss BBQ. So thoughts to share are recipes, cooking tips, favorite things to grill, your grill equipment set up, etc.

i have a Big Green Egg, a barrel smoker, and a Weber gas grill.

I love smoking pork; butts, baby back ribs, and buffalo turds. I typically use hickory chips.

On the grill, I enjoy cooking steaks on really high heat. Steak typically on has salt and pepper.

I have a really good recipe for a pork dry rub. The "bark" really is really tasty, it Caramelizes perfectly and gives you a sweet taste with a spicy kick.

http://www.foodnetwork.com/recipes/rib-dry-rub-recipe.html

[Hotsauce]

In regards to ribs:

Baby back ribs > spare ribs

[Hotsauce]

Anyone have any good recipes or tips for cooking Brisket. I haven't ever made it before but will be trying to smoke it very soon.

[Panthro]

I am looking to do a smoked prime rib at some point after Christmas. 

[Panthro]

Anyone have any good recipes or tips for cooking Brisket. I haven't ever made it before but will be trying to smoke it very soon.

 

Brisket is one of the first things I smoked and I did ok.....I messed up the slices.

[Hotsauce]

I am looking to do a smoked prime rib at some point after Christmas.

I saw a prime rib in the meat dept this past weekend. I too want to smoke one. Have you found any good sounding recipes on it?

[Hotsauce]

This is a brisket recipe I want to try.

http://grillgirl.com/2013/01/better-than-sex-brisket-recipe/

Interested in the "Texas Crunch"

[Panthro]

Salt and mashed garlic on the outside with the fat side up. Let it come top room temp and cook at 240ish for 4 hours.

 

Let cool then put it under the broiler at 500 for 10 - 15 minutes to get a good crust.

[pstall]

I am looking to do a smoked prime rib at some point after Christmas.

I will bring some IPA's....

[Panthro]

This is a brisket recipe I want to try.

http://grillgirl.com/2013/01/better-than-sex-brisket-recipe/

Interested in the "Texas Crunch"

Its actually a Texas Crutch

 

It helps a meat get up to temp after a certain amount of time. Some say meat after a certain amount of time wont take anymore smoke flavor anyway.

 

Some people like them some don't I like them for ribs but not brisket.

 

It cuts your time down quite a bit.

 

My favorite thing on the smoker is chicken wings.

[Shufdog]

This will more than likely end in a several page argument! Most BBQ threads on here do.     

[KSpan]

As long as it isn't from Texas, it's good.

[Hotsauce]

.,,or if it's mustard base, it's sucks!

#vinegar

[Datawire]

Did a few things this past weekend actually. This is a custom built smoker we put quite a bit of work into. Turns out we realized we would need to put this thing on an axle in order to move it around. You can't tell from this angle but the firebox is actually a lowboy 50 Gallon water heater. I'll see if I can dig up a pic from the other side.

 

 

Close to a 100lbs of pork shoulder slow and low. Did this one for a charity event last year.

 

Had a light snack over the weekend.