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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. cwhatever

    cwhatever Life Goes On
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    sears has a stainless cleaner, and you can use polishing compound(not rubbing) for cars. just try in a corner first, but i use it,works great. gets all the stains out.:D
     

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  2. olbriar

    olbriar  
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    Thanks.... I'll give it a try. My new grill is already showing a stain or two. My old Jenn Air is in desperate need of some attention.
     
  3. batgeek

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    if doing breasts, always do skin and bone on. and ALWAYS brine your chicken(especially if they are skinless/boneless).

    you will not have dry chicken breasts unless you really screw up. :)

    for cleaning stainless steel, i highly recommend: http://www.jelmar.com/stainlesssteelcleaner.htm
     
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  4. olbriar

    olbriar  
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    I prefer doing split breasts with skin and ribs. My wife bought the boneless skinless breasts thinking she was doing me a favor. I've cooked them before and it's near impossible to grill them to perfection. I watched them like a hawk and pulled them the minute they were hot enough inside.. but they were too dry. I'm going to do thighs next time as suggested earlier. My last child moved out Wed. and she thought she had to have white meat. I'm not that picky.

    I'll look for your recommended CLR. I have a Sears and not beyond trying their product but they are not geographically handy from my location.
     
  5. cwhatever

    cwhatever Life Goes On
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    have you tried anything on grill yet was just wondering if something better is out there?
     
  6. olbriar

    olbriar  
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    I haven't had time to shop. I'm betting the CLR works well. I've used their lime removal product and was very impressed. But... so far I have no report.

    I grilled ribs today. I got my rub on them last night, wrapped them in foil, and put in the fridge. This morning I started my Traeger on the lowest temp and tossed the ribs on. Between jobs I turned up the heat to 225 F.. about six hours in. Got home from my second job and pulled them off. Tossed some fresh zucchini on while the ribs relaxed. Couldn't be happier!
     
  7. pastafarian

    pastafarian Pâtes avec votre foie
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    Planning on a joint BBQ with a friend in a week. They provide the yard with pool, I provide the cooking. Should be ~ 100-120 people. I'm thinking 12 racks of baby backs, 4 pork butts and 4 briskets. Throw in about a gallon of my awful 4 u beans and various salads for good measure. I may even grill some pizza for the kids. Burgers and dogs too. Give the pit a good workout. Should be fun....unless it rains.
     
  8. cwhatever

    cwhatever Life Goes On
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    i live in fla, what time and where sounds really good!!!! just kiddin LOL!!!
     
  9. AntimonyER

    AntimonyER CHANGED FROM AF ADDICT MIKESTONY
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    Haha, I make this all the time. It's fantastic.
     
  10. olbriar

    olbriar  
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    That will keep you busy for a while. When you have a chance, I'm curious as to your slant on cooking pork butt. I haven't tried one yet.
     
  11. pastafarian

    pastafarian Pâtes avec votre foie
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    Pork butt is almost too easy. You can complicate it with brine and injections, but at it's basic it's rub it, smoke it (smoke for the first 2 hours or so)for 8-10 hours @ ~ 250-300 till it hits 190-200 internal. It should fall apart easily. I usually go with the traditional NC hot vinegar sauce ( vinegar, hot pepper, brown sugar, a little rub and don't forget to salt the meat too) and serve on a bun with pickle, coleslaw and a mustard based sauce. If done correctly, most people won't even notice the vinegar sauce in the pulled pork, but it cuts through the fatty mouth feel and gives the pulled pork its final seasoning. Tastes great and it's dirt cheap compared to most other bbq cuts.
     
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  12. olbriar

    olbriar  
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    Man that sound so dang good! Thanks for the info. My son did a pork butt last summer that was way too strong tasting of garlic. I'll be smokin me one very soon.
     
  13. Epicurean

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    Hey guys - I been meaning to post into this thread since I too have been smitten by the BBQ ribs thing lately. I was never a fan of ribs til I started working in Texas and had a chance to try real ribs (not the "falling off the bone" stuff you get in restaurants).

    Anyway, I think I got it down pat and going to my first ribs "throw down" this weekend*. I know there's lots of recipes and techniques but my secret weapon is real mesquite I bring back from Texas (I live in Maryland) and smoke my meats with that. Even though I have a big 4-burner gas grill, I use an iron smoker box I got from GrillPro and it works pretty good for a gas grill setup.

    * The competition: my brother (uses 50-50 oven/charcoal technique); my uncle (100% oven baked in sauce), and me (gas grill/mesquite combo).

    I know I'll like mine the best, but the first time I tried Texas ribs I was like, what the heck is this chewy stuff? That's probably what will happen here. But after a while they _really_ grow on you and you can't get enough.

    Cheers!
     
  14. olbriar

    olbriar  
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    Best of luck to you. I like my ribs smoked in mesquite. I like them rubbed and slow smoked. I tried the "finish them up with juice/sauce in foil" and far prefer plain smoked. Let us know how the results of your throw down.

    I got a new grill accessory tonight. It's a rib rack. It allows five ribs on edge on the smoker. My smoking surface will do two racks flat if I'm very careful. This should work perfect. It's made where you can turn the rack over and use it to keep a pork butt, brisket, turkey, or chicken in one spot for smoking. I also got a new digital probe. My old one let me down the last time I did chicken.
     
  15. pastafarian

    pastafarian Pâtes avec votre foie
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    Good luck!!!

    Ribs should never fall off the bone. You should be able to make a clean bite to the bone and be left with a nice clean half circle missing from the meat. Personally, I find mesquite a little too aggressive for most long smoked items. I prefer a mix of oak and hickory or a fruit wood (Apple, Cherry, Peach). As long as you don't over smoke, any wood can work unless you use something resinous like pine/poplar/fir or outright poisonous like pressure treated wood :D. The most important ingredient is LOVE! Put enough in and great results will always follow.

    Also, from what I know (which admittedly is limited), real Texas BBQ isn't pork and never ever has a sauce.
     
  16. Epicurean

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    Actually, they like pork BBQ in TX just like anywhere else. Its actually hard to find true pit/mesquite BBQ there but when you do it's really good.

    True about the mesquite, it can be really strong. Maybe I should mix with hickory for all the first timers, lol. And it looks like the laptop is coming along so maybe an update later. Cheers!
     
  17. pastafarian

    pastafarian Pâtes avec votre foie
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    Rib racks? I've got 3 (4, but the first one fell apart). With them, I can smoke 17 racks in a pit that can hold ~ 8 flat.

    Wrapping the meat in foil to finish up, effectively braising it, is known as the "Texas Crutch". It's frowned upon and ridiculed in bbq competitions, though many even most will do it at some point. A lot of competitors will take great lengths to hide the foil in the pit just to avoid being picked on. I personally would never use the huge box of heavy duty foil that always sits near my pit for anything, I swear. It's just there for show! :D
     
  18. olbriar

    olbriar  
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    Sure sure :). My smoking surface is small compared to my gill. Two racks placed small end to big might fit if I was careful. The rack should solve that problem. One rack is enough for the wife and I but... dang, the fuel consumption is about the same no matter how much meat is on there. I'd just as soon do four or five while I'm smoking.

    I tried that "Texas Crutch" trick and didn't much care for it. It reminded me of the ribs my mother use to bake in the oven with water and bbq sauce.
    They were messy and tender but not really my idea of ribs.

    Foil is my friend but I use it more to keep meat before and after cooking. I use it on the heat disperser/grease ramp on the smoker for ease of cleaning as well. Most of my veggies go in a foil tent.
     
  19. cwhatever

    cwhatever Life Goes On
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    yes the foil for veggies is great i do that all the time and no other way, just season them up in the foil and is great. 2 years ago had em that way and haven't any diff since then.
     
  20. olbriar

    olbriar  
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    My favorite is potato chunks and butter seasoned with garlic salt and coarse pepper. Asparagus spears or zucchini run close seconds though. I'm still wanting to try that corn and bacon.

    Looks like I'll try smoking a chicken tomorrow. I'm anxious to try my new rack/basket.
     
  21. pastafarian

    pastafarian Pâtes avec votre foie
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    Did someone say bacon?
     
  22. cwhatever

    cwhatever Life Goes On
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    Is that corn and bacon not corn on the cob? I do corn on the cob with butter garlic salt and pepper rolled in the foil boy it is good.
     
  23. breadnatty08

    breadnatty08 pain rustique
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    Has anyone been to the Salt Lick in Texas? I hear they have some of the best BBQ around. It's been featured on several shows and that open pit grill they use looks amazing!
     
  24. olbriar

    olbriar  
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    This ^^^^^^^^^^^^^^^^^

    I've done corn without the bacon before.. it's way yummy! Bacon... now we are taking it to the extreme! I looked at the corn this morning when picking up my chicken. They had pitiful looking ears that I refused to buy.
    Looks like I'm doing potato chunks with my smoked bird.
     
  25. pastafarian

    pastafarian Pâtes avec votre foie
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    If you have a Trader Joe's near by, try out their natural hardwood charcoal briquettes. I've read it's really Cowboy brand (not sure about that), but it is superior to lump IMHO. Burns as hot and more consistent than lump and is very low in ash. The difference in ash (filler) vs Kingsford is astounding, ~10-1.
     

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