BBQ Hacks
- Thread starter N00B
- Start date
outside!
DA
Cut the stems off before boiling. After boiling, I slice the peppers lengthwise and use a small spoon to scoop out the seeds and pulp. Sit the seeds and pulp aside. If the salsa is not hot enough after blending, add the seeds and pulp to the and blend in. This salsa is best served warm. Our favorite chips are from Gabriel Tortilleria, but anything from a Mexican market will be better than Tostitos.
How many hours? Did you wrap at some point?
Pic 1: 22Lb Brisket rubbed with mustard, salt, pepper, garlic powder and a touch of paprika
Pic 2: After the cook (18 hours). Split the point and flat along the deckle
Pic 3: Point cubed, mixed with BBQ sauce and thrown back on the smoker for another 2 hours
Pic 4: Chili made with the remaining flat (corn might look weird but I like it)
Pic 2: After the cook (18 hours). Split the point and flat along the deckle
Pic 3: Point cubed, mixed with BBQ sauce and thrown back on the smoker for another 2 hours
Pic 4: Chili made with the remaining flat (corn might look weird but I like it)
outside!
DA
In Georgia they would call that Brunswick Stew.
Beef Ribs.
3 parts Salt
2 parts Pepper
1-2 parts Garlic powder
1 part onion powder
1 part paprika
Had 4 racks of ribs (Super Bowl).
Started at midnight at 180.
225 around 6am and started spritzing with water ever hour or so.
wrapped at 8am in peach paper and upped the temp to 250.
Pulled at 203 degrees between 11am and 12:30 or so depending on temp (each one cooked different)
3 parts Salt
2 parts Pepper
1-2 parts Garlic powder
1 part onion powder
1 part paprika
Had 4 racks of ribs (Super Bowl).
Started at midnight at 180.
225 around 6am and started spritzing with water ever hour or so.
wrapped at 8am in peach paper and upped the temp to 250.
Pulled at 203 degrees between 11am and 12:30 or so depending on temp (each one cooked different)
Looks great. Love that smoke ring. Did you butcher the ribs yourself? Also where did you get the ribs?
Sams Club. you have to ask in the back or they slice them thin for BBQ. They come in a vacuum pack like brisket. 2 sets of ribs for around 55 bucks or so.
I cut them one time before smoking but they cooked unevenly. I just leave them together now and cook exactly like a brisket. Only difference is they dont stall as much.
SoccerFan4Life
PREMIER
If on a budget, just get select or choice quality steaks and marinate it for a few hours in beer. I also like to add garlic while it’s marinating. I use light beer because it doesn’t change the flavor of the meet. Beer will make the meat more tender and it’s fun to cook.
Be sure to have a few beers while cooking and it will taste even better.
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Be sure to have a few beers while cooking and it will taste even better.
How to Tenderize Meat with Beer: 5 Steps (with Pictures) - wikiHow
Cooking with beer, wine, and liquors can offer you a whole range of flavor possibilities otherwise inaccessible. Beers and wines can add rich, caramel-like flavors or lively, floral notes, all with relatively minimal cooking time. They can...
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I just got a hate mail. Listen, this last meme was 100% sprinkled with satire. I loved meat and lived off meat for 53 years. My best friend from grade school just quit meat too because his arteries were getting clogged. My only advice is to not eat too much red meat. Happy Sunday Fellas and a great day in Socal to BBQ 
SoccerFan4Life
PREMIER
My only advice is to not eat too much red meat. Happy Sunday Fellas and a great day in Socal to BBQ
All good. Confident men will add anything to the grill: meats, fish, and veggies. Just don’t add corn with the husk on, cleaning that crap out is just nasty.
Not in my family. My wife grew up eating this killer corn on the BBQ that has red pepper and seasoning and butter that is amazing. We make it with no mess. PM me bro and I'll share the Cherokee secret