The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ bbq,barbecue,competition bbq,bandera smoker,klose BYC,backyard chef,weber kettle,BBQ,new braunfels,bar-b-que,weber,grilling,outdoor cooking,hondo,silver smoker,black diamond,bbq,bbq,klose,bbq pit, smokers, smoker, BBQ,bar-b-que, barbeque,barbque,smoke,cooking wood, weber,weber kettle,wsm, weber smokey mountain, bandera,Brinkman smoke king, Smoke king,Smoke King Deluxe,american gourmet smoker,great outdoors smoker en Sun, 05 Sep 2010 04:23:06 GMT vBulletin 60 http://www.bbq-brethren.com/forum/images/misc/rss.jpg The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ Tri-Tip in Central Virginia - Celebration! http://www.bbq-brethren.com/forum/showthread.php?t=91767&goto=newpost Sun, 05 Sep 2010 04:14:05 GMT I finally found tri-tip in Virginia! I mentioned tri-tip to my butcher today and his response was "No problem!" Ha! He not only knew what I was talking about but said that he could have it in stock within 24 hours!

So, while no supermarkets in my town even know what it is, the new butcher shop (Olde Towne Butcher) in my town knows exactly what I'm talking about. I can't wait to give in a go. Any tri-tip veterans have some suggestions on how to cook and season it? ]]> Q-talk Boshizzle http://www.bbq-brethren.com/forum/showthread.php?t=91767 1st brisket injection help http://www.bbq-brethren.com/forum/showthread.php?t=91766&goto=newpost Sun, 05 Sep 2010 03:55:17 GMT Decided to give butcherbbq brisket injection a try. Mixed it up like it said in the instructions. What i was wondering is how long before you throw it on the smoker do you inject it? Decided to give butcherbbq brisket injection a try. Mixed it up like it said in the instructions. What i was wondering is how long before you throw it on the smoker do you inject it? ]]> Q-talk beertender55 http://www.bbq-brethren.com/forum/showthread.php?t=91766 <![CDATA[Trying no-foil ribs for the first time - Popdaddy's hot and fast weeping ribs maybe?]]> http://www.bbq-brethren.com/forum/showthread.php?t=91765&goto=newpost Sun, 05 Sep 2010 03:37:12 GMT Howdy brethren.

Will be trying no-foil babybacks tomorrow for the first time. I've seen Popdaddy's hot and fast weeping ribs method video and thought it looked interesting.

I was wondering how long that method takes? I know it's done when its done, but I would like to know a ballpark figure, running the UDS at 275-300, so I can plan dinner time accordingly.

2-1-1 with babybacks has worked well in the past, but the last time I think the UDS ran a little hot and the ribs were overdone - bones slid right out. Guests loved them, I was not so impressed.

I would like to do a no-foil rib cook now, plus I figured it would involve less opening of the lid, etc. So any tips re: times, temps, spritzing, etc would be welcome.

Oh, I'm also doing beef oxtails, a fatty, and prolly some ABT's. Thinking of using cherry, in memory of kcquer (did not know him, but feels like the right thing to do to honor the brethren spirit).

Can't wait to get the smoke going!:-D ]]> Q-talk caliking http://www.bbq-brethren.com/forum/showthread.php?t=91765 Breaking it in http://www.bbq-brethren.com/forum/showthread.php?t=91764&goto=newpost Sun, 05 Sep 2010 03:25:08 GMT Well, the new charcoal basket is really cool. :clap2: I burned it earlier this afternoon and then set it up to do some spares. I put about 2 full chimneys of K mixed with 4 or 5 cherry chunks in the basket and dropped about 25 lit coals on top with a small hickory stick. Got it up to 235-240 and... Well, the new charcoal basket is really cool. :clap2: I burned it earlier this afternoon and then set it up to do some spares. I put about 2 full chimneys of K mixed with 4 or 5 cherry chunks in the basket and dropped about 25 lit coals on top with a small hickory stick. Got it up to 235-240 and closed the intake about 1/4 of the way. All in all about 10 pounds of K plus the wood. It burned for about 5 hours at temp and went down to 200 for another 45 mins.:thumb: That was about 3/4 full in the basket. I'm pretty happy with that. With a full basket I should get 7 to 9 hours depending on the weather.
Got the spares set up with some home made apple jelly (heated to thin it) and Obie-Que's Sweet Rub. Misted with some juice during the cook. About 3 3/4 hours I sauced half and pulled off and let rest in the cooler foiled. A couple of spots got a little dark - not to bad. Smoke ring could have been better, but they were good. Taters, ABT's, and fresh corn rounded out dinner.
Here's some pron.

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]]> Q-talk campdude http://www.bbq-brethren.com/forum/showthread.php?t=91764 <![CDATA[Proof that I just don't hang out in Wood Pile]]> http://www.bbq-brethren.com/forum/showthread.php?t=91762&goto=newpost Sun, 05 Sep 2010 02:40:56 GMT Before you guys forget completely that I've ever cooked anything, I figured I better post this. We had some friends over from Spain to pick up their daughter and cooked some steaks

In our experience, people from Europe really appreciate US beef, so we always like to have steak at least once. We also had some ribs

Surprise! Bet you thought I'd be getting the BIG pot out for those! My wife made a tart

and chocolate-orange cheesecake for dessert:

Yeah, but you knew she could cook. ]]> Q-talk Gore http://www.bbq-brethren.com/forum/showthread.php?t=91762 Inconvenient labor day party http://www.bbq-brethren.com/forum/showthread.php?t=91761&goto=newpost Sun, 05 Sep 2010 02:30:29 GMT Well folks I have been cookin for parties for my and my girlfrieds family for years now. A few weeks ago I asked my girlfriend if her mom was going to have a party this labor day she said yes. I asked what I was going to cook she responded with nothing. I thought weird... and I will be sure to eat... Well folks I have been cookin for parties for my and my girlfrieds family for years now. A few weeks ago I asked my girlfriend if her mom was going to have a party this labor day she said yes. I asked what I was going to cook she responded with nothing. I thought weird... and I will be sure to eat before we go... but cool. Today before I went to work I was informed I was suposed to make a dessert. I said sure, I have my new dutch oven I will make a cobbler no problem. I got home from work at around 10 Pm, my girlfriend tells me we have to go to the store... Why I ask... because now I am doing the cooking for the party of 50 as well as food for some friends. which means I cant even just use the UDS, but I have to fire up my big stumps clone... I dont mind, but I have to work tomarrow, so now I will be shopping at midnite seasoning sunday morning, then working all day, and cooking over sunday night to sever food monday afternoon. Great times.
Didn't mean to complain, just need to tell my story to someone... maybe someone else is in the same situation ]]> Q-talk bocephus http://www.bbq-brethren.com/forum/showthread.php?t=91761 Second pork shoulder smoke - advice sought http://www.bbq-brethren.com/forum/showthread.php?t=91760&goto=newpost Sun, 05 Sep 2010 02:18:09 GMT I did my first smoke a month ago of pork shoulder for pulled pork using a weber kettle. It went pretty well and was quite good, but the meat was not tender enough, so I seeking advice for the next go around. Specifically, the meat around the bone was not very tender (dried out and chewy), but the... I did my first smoke a month ago of pork shoulder for pulled pork using a weber kettle. It went pretty well and was quite good, but the meat was not tender enough, so I seeking advice for the next go around. Specifically, the meat around the bone was not very tender (dried out and chewy), but the rest was tender, although it could have been a little bit more tender. Overall I was happy because it still tasted very good.

It was a little over 4 lb pork shoulder (the one this time is almost 6 lbs), and it took about 6-7 hrs to reach an internal temperature of just over 190 F. I was pretty good about keeping the temperature between 225 and 275 F, but a couple of times it dropped down to around 200 F when I was not watching. I would say that it was at this low temperature for less than an hour out of the 6-7 hrs total. It was smoked fat cap down the whole time and I rotated it 180 degrees about halfway though (fat cap still down), and it was not wrapped in foil during smoking, only when I brought it in the house to rest for 1/2 hr. The night before, I rubbed a spicy seasoning mixture from the Caribbean that I had lying around.

Any advice would be appreciated to get the meat around the bone less dry and more tender. Thanks. ]]> Q-talk christ1 http://www.bbq-brethren.com/forum/showthread.php?t=91760 Meat prices... http://www.bbq-brethren.com/forum/showthread.php?t=91759&goto=newpost Sun, 05 Sep 2010 02:11:18 GMT Just curious. What do you guys (and gals) pay for briskets, butts, and spares, and where do you get 'em? Let's call it research... ]]> Q-talk toadhunter911 http://www.bbq-brethren.com/forum/showthread.php?t=91759 Pulled Pork ~ Giving It Away ~ thirdeye Style http://www.bbq-brethren.com/forum/showthread.php?t=91758&goto=newpost Sun, 05 Sep 2010 02:10:23 GMT I have a friend that is starting to get serious about smoking, so it's a lot of fun visiting with him about things I take for granted. He uses a bullet and pretty much sticks to chicken and ribs. He has had pulled pork in a restaurant, but has never cooked it himself. Another buddy is a chef, and cooks on a gasser... so he is more of a grill guy. Again, he likes PP, just doesn't make it.

On Friday I called both of them and arranged a meeting at the neighborhood tavern for 11AM today. Told them to bring some towels and a small cooler.

Last night at 9PM I put these guys on my Egg.

At sunrise they were cruising right along... and looking good.

I was right on schedule for a 11AM bloody Mary and a butt give-away when it dawned on me that the bartender might want a taste too. She's had plenty of my barbecue during happy hour, but never a breakfast barbecue. I took an end off the larger butt and made her a carry out box complete with some fresh biscuits. Man, this is a great way to get free drinks...Heheheee.

]]> Q-talk thirdeye http://www.bbq-brethren.com/forum/showthread.php?t=91758 <![CDATA[Brown Sugar & Bourbon Turkey Tenderloins (pics)]]> http://www.bbq-brethren.com/forum/showthread.php?t=91755&goto=newpost Sun, 05 Sep 2010 01:42:34 GMT This will end up being a recipe on the blog later, but I thought I'd give the
brethren a sneak peek.

Tonight I grilled up some fine turkey breast tenderloins that I marinated in
Grill Mates Brown Sugar & Bourbon marinade mix. I then made a glaze of
butter, brown sugar, bourbon, Tiger Sauce, garlic salt and pepper.

I served them with sun-dried tomato alfredo bowtie pasta and a sauteed
veggie medley.

The reviews from the ladies were good.

John ]]> Q-talk PatioDaddio http://www.bbq-brethren.com/forum/showthread.php?t=91755 Just a Stuffed Burger http://www.bbq-brethren.com/forum/showthread.php?t=91754&goto=newpost Sun, 05 Sep 2010 01:13:51 GMT Just got home from a buisness trip. Decided to do a Stuffed burger and some veggies out of the garden. Image: http://i45.photobucket.com/albums/f66/1_T_Scot/photo4Medium.jpg Image: http://i45.photobucket.com/albums/f66/1_T_Scot/photo3Medium.jpg Image:... Just got home from a buisness trip. Decided to do a Stuffed burger and some veggies out of the garden.

Quality of the Pics isn't that great I only had my phone handy. the burger was really good though. ]]> Q-talk 1_T_Scot http://www.bbq-brethren.com/forum/showthread.php?t=91754 <![CDATA[Smoked Turkey: With & Without Brethren Help.]]> http://www.bbq-brethren.com/forum/showthread.php?t=91753&goto=newpost Sun, 05 Sep 2010 01:11:52 GMT Okay, so in the past couple of months I just got a new house, a new Kettle (thanks Ashmont) and a new love of smoked turkey.
Previously I was always a die hard fried turkey guy, but never had I tried a smoked turkey.

So recently I've done two turkey smokes, one with the net therefore with the Brethren's help. The first one I did, was my first ever, without net.. therefore.. without the Brethren's help.
Anyway, this little experiment I did just makes me wanna say THANKS TO YOU ALL! For the fountain of information found on here.

First turkey (or what's left of it) was what I did all by my lonely self.
It was moist, but the rub didn't stick.. the brine wasn't right, and the skin had to go because it looked so charred. Didn't even take any more pictures I was so disgusted with it.

The second turkey was brined properly, and while it came out a little darker than I wanted it to because of those dang distractions.. it was just beautiful. Didn't even rub it.

Used a brine I got from Patio Daddio's blog, and it was just right for the turkey. Smoked it on some cherry wood.
I apologize for the crappy photos, they will be my last as I now have a lovely digital camera with a flash, so no more shots from the flashless vid cam.

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]]> Q-talk jazzybadger http://www.bbq-brethren.com/forum/showthread.php?t=91753 Is It Really Possible? http://www.bbq-brethren.com/forum/showthread.php?t=91752&goto=newpost Sun, 05 Sep 2010 01:06:59 GMT I injected 2 - 9# butts with Chris Lilly's recipe, ran it between 230 and 250, they have been in 6 hours and one of them probes like butta. The temp reads 190, in a few spots, but can it really be ready to rest? The other reads 165
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* ]]> Q-talk Billy Ribs http://www.bbq-brethren.com/forum/showthread.php?t=91752 Labor day pron - too much food..... :) - and whole chicken success! http://www.bbq-brethren.com/forum/showthread.php?t=91751&goto=newpost Sun, 05 Sep 2010 00:56:45 GMT So I have 14 lbs of brisket, 10 lbs of chicken, corn on the cob, stuffed jalapenos, stuffed maters, taters....... strawberry short cake for dessert ABTs keeping the bird company Image: http://img.photobucket.com/albums/v304/Garceau/laborday002.jpg Stuffed maters - with a little bacon with... So I have 14 lbs of brisket, 10 lbs of chicken, corn on the cob, stuffed jalapenos, stuffed maters, taters....... strawberry short cake for dessert

ABTs keeping the bird company

Stuffed maters - with a little bacon with the innards and cream cheese

Some thighs keeping the bird company on the other level

Shrimp started on the smoker - then finished off on the direct heat kettle

Home run!

]]> Q-talk Kevin Garceau http://www.bbq-brethren.com/forum/showthread.php?t=91751 Simple Supper Tonite http://www.bbq-brethren.com/forum/showthread.php?t=91750&goto=newpost Sun, 05 Sep 2010 00:39:24 GMT Wife has to work this weekend, will celebrate my birthday and our anniversary on Monday and Tuesday. I made a simple meatloaf and baked red taters on the egg. We had corn...not shown. Photo is when food put on the grill, used Cherry wood in honor of Scott. Food turned out excellent. Image:... Wife has to work this weekend, will celebrate my birthday and our anniversary on Monday and Tuesday.
I made a simple meatloaf and baked red taters on the egg.
We had corn...not shown.
Photo is when food put on the grill, used Cherry wood in honor of Scott.
Food turned out excellent.

]]> Q-talk bbqbull http://www.bbq-brethren.com/forum/showthread.php?t=91750