First time smokin' on the bar-bee

[flygliii]

Quote, originally posted by Dreizehn »

Oh, you mean like the one we roasted for July 4th?

Coño, broder, that looks good, ¡pero para chuparse los dedos! We cook smaller ones, usually, 80-100#, but can fit bigger ones on it. What's yours, about 120#, maybe more? Also, ours coals are on the bottom and the pig above, gets more smoke. Lemme know if you want pics, OK?

[Dreizehn]

80lb pig right there. Can fit up to 120lb or so.

Yeah, send.

[flygliii]

Pics must be really close.

Hey, I'm out of town for a couple of weeks, send me your email and send them or I can post them here...lmk

[Dreizehn]

post 'em here

I'm all for thread hijacks.

[flygliii]

OK, I'll try while we travel...

[Dreizehn]

Smoked my first whole chicken. I used about 80% Hickory and 20% Cherry. Rosemary, thyme, salt, pepper, paprika, garlic powder, and a bit of minced garlic.

I was surprised at how moist it was. I was expecting the breast to be dry but it was perfect.

[vr6Cop]

What was your grate temp, and how long did it take? That's a pretty crispy bird.

[Dreizehn]

Quote, originally posted by vr6Cop »

What was your grate temp, and how long did it take? That's a pretty crispy bird.

I filled-up with charcoal twice after the initial bunch I used to start. Learning from the other times I've smoked, I made sure to let the charcoal burn alot ('til it's pretty much all gray) rather than half-gray/half-black because the temps stay too high if the charcoal doesn't burn much.

The temps started out at ~250F. I played with the vents and saw the temps go down to ~230F. I left it that way, after making sure the temp stayed at ~230F for a few minutes. The temps began to go down after a 30min and stayed around ~205F for most of the cooking time. When I saw the temps get to ~190F, I re-filled on charcoal.

The bird was 4 lbs. and I let it cook for 3hr 45min.

I don't eat the skin, but it was crispy in some spots. Like I said, I was surprised at how moist the chicken was, despite it's appearance before being cut-up. The only thing I'd change for next time is the addition of different spices and the use of nothing but cherry wood.

[vr6Cop]

Quote, originally posted by Dreizehn »

The bird was 4 lbs. and I let it cook for 3hr 45min.

Dude, next time get your temp to around 275-300 and cook that bird for less than 2 hours. I do my butterflied birds at ~350 for about an hour and 10 minutes.

Also, apple wood works better with chicken than cherry wood. Save your cherry for pork and beef.

[Dreizehn]

Werd.

As far as the wood goes, I don't have apple. I've found cherry, hickory, mesquite, and maple around these parts.

[flygliii]

Quote, originally posted by Dreizehn »

post 'em here I'm all for thread hijacks.

Getting piggy ready...

Before she gets covered up for her nap...

My dad ready to go at it...

Those chicken pics look great...I gotta get grilling this week and thanks for the inspiration!

[vdubjb]

Ha ha, almost 4 hours for a chicken is nuts.. You must be heading up the Puerto Rican Slow food movement!

[Dreizehn]

[Matt@EuroJerks]

hahahah PR slow cooker!!

[flygliii]

Quote, originally posted by Matt@EuroJerks »

hahahah Cuban slow cooker!!

Let me fix that for ya brother!

EDIT: If you mean the pig, that is...


Modified by flygliii at 3:16 PM 8-12-2008

[Dreizehn]

Smoked another brisket yesterday (close to 3lbs) and gonna be smoking some ribs next week for my final bbq party of the summer.

I cooked this one for almost 4hrs at 210F and used nothing but maple this time. I kinda like mesquite on my brisket for some reason.


Modified by Dreizehn at 3:44 PM 8-24-2008

[vdubjb]

Not quite this level of bark. . http://www.houseofq.com/b_project.htm. Might be your cut. Was it fall apart tender?

[Dreizehn]

Certainly not. The first one I smoked was actually better but this one wasn't that bad. It was very tasty, although, it was not as tender as my first. Also, didn't have as much of a ring as the first, either.

I have something up my sleeve, though.

[Matt@EuroJerks]

Quote, originally posted by Dreizehn »

I have something up my sleeve, though.

Thats what I like to hear!!

[VRC-YA]

Quote, originally posted by Dreizehn »

Oh, you mean like the one we roasted for July 4th?

I'll take the ears, pig knuckles, y el rabo(pig tail for the non-spanish speakers) por favorrrr!!! I'm gettin' my grill from my mothers house as of now! Buy some ribs, put together my secret ingredients and start smoking. Thanks for the inspiration, haha. Food looks great by the way

[Dreizehn]

Puerco, FTW. Everytime.

Today's choice:

4lb brisket smoked for 7hrs 20min. Temps never got out-of-hand. Temps sat from 205F to 233F all day. Re-fueled just once during the cook (threw 15 unlit coals into the pit when the temp got down to 207F about 2.5hrs into the cook). A little smoke ring action going on (not as much as my first brisket). This one was marinated for 14hrs. Made my own marinade.

I didn't take any before pics (was very busy preparing for the cookout I had at my house). And, I didn't want to take pics during the cook because if you're lookin', you ain't cookin'. So these were the only ones I snapped after slicing. I only got to have one piece...Everyone liked it.tt

[vr6Cop]

That looks damn good. Did you rub it with anything at all? Also, being only 4lbs, I'm assuming it is a flat?

Keep it up. You've smoked twice as many briskets since starting this thread than I have.

[Dreizehn]

Hey cop! Thanks.

No, I did not rub anything on it this time. Decided to try a marinade for the first time, which I came up with myself. Don't ask me how much of each ingredient I put in, because I didn't measure. I used white wine vinegar, , EVOO, Worcestershire sauce, salt, crushed black pepper, minced garlic, and smoked paprika.

Yes, it was a 4lb flat. I always smoke flats. This was the largest I've smoked so far, with the others being 2lbs and 2.6lbs, respectively. The marinated brisket tasted a lot better. With the help of my smoker, this thing came out very juicy (thanks, new water pan). Wasn't dry at all. I had people over for a BBQ and they saw me cutting the meat. They came over to the cutting board and wanted a piece of meat before I even finished slicing the brisket. That was very cool. No one there had ever eaten smoked brisket. They loved it.

I picked up a few racks of beef short ribs today, which I'll probably smoke next week, and will be smoking a rack of pork spares tomorrow that I currently have in the fridge. Gonna use my own dry rub on the ribs, like I always do. My infrared grill hasn't gotten much love this summer.

[Dreizehn]

Pork spares. Total cook time was 7hrs. 5hrs unwrapped. 2hrs wrapped. I cut the top of the rack off and used it for "rib tips". I wrapped the rib tips at 5hrs and put some BBQ sauce on them. Used nothing but cherry wood for the smoke.

Cut

Seasoned

Wrapped

Dumped on the smoker

About an hour and a half in

Five hours in

Rib tips done

Rack all done

Bones pulled apart. The rub gave it a great flavor, especially using cumin for the first time, but I will be adding a bit of BBQ sauce to my ribs next time.


Modified by Dreizehn at 6:38 PM 9-1-2008

[vdubjb]

Thats looking competition ready. Too bad I don't dig on swine...

[vr6Cop]

Those look great. Next time, try a 3-2-1 method on them. You won't be disappointed.

[flygliii]

¡Coño, broder! ¡Eso esta para chuparse los dedos!*

( Damn, hermano! That is finger lickin' good!)

[chriskle]

*booking trip to ct

[flygliii]

Quote, originally posted by chriskle »

*booking trip to ct

Bronx GTG w/BBQ courtesy of Dreizehn...

[Matt@EuroJerks]

Quote, originally posted by flygliii »

Bronx GTG w/BBQ courtesy of Dreizehn...

Don't let the secret out...

DAMN B!!!!!

[chriskle]

Quote, originally posted by flygliii »

Bronx GTG w/BBQ courtesy of Dreizehn...

[koko12]

Quote, originally posted by Dreizehn »

SOB! He got sliced opened, feet cut off, roasted for hours, is about to be chopped into pieces, consumed and he still smiling.

[buddahvw]

I recently moved from a large house to a loft in a highrise........

so no grilling

I made ribs a few weeks back in the oven, I was very skeptical.......but they turned out good, some of the best I ever made......

I only use dry rubs, no sauce ever - that's a personal choice to be made by the eater

placed two pans on bottom rack of oven, filled with apple cider, vinager, and some honey......

ribs on top rack, temp at 200 for 6 hours....... never flipped them (I never flip even on a smoker) gas oven

I was soooo suprised, some of the best ribs ever

[Dreizehn]

Nice! I cooked some ribs in the oven this weekend, too, as I had no access to my smoker. The others said they were the best ribs of all-time. I don't believe people. But yeah, the ribs tasted damn good. I used a rub from a local butcher shop on the island and some bbq sauce. Cooked them at 325F for 1.5hrs covered in foil on a broiling pan and then cooked for an additional 30min with bbq sauce on top. They came out great and tasted really damn good.

Trying to get pictures this girl took of the ribs. haha

[unimogken]

OMG! I'm soo hungry now!

Stuff like this explains why I have 4 Weber charcoal BBQ's.

Someone mentioned above that they can't find any other smoking wood other than hickory. Try checking around at big sporting good stores like GIJoes. I can get as much apple wood as I want if anyone wants any.

Oh, and you Weber guys NEED to get the flip up grills to add charcoal! You can get them online at http://www.weber.com.