BBQ help
- Thread starter fuz_munky
- Start date
stdreb27
Active Member
Where are you located? Here we usually find some whenever we are driving around, and people are clearing their yards or something. It is kind of a trash brush tree. But there are alot of good woods depending on what you like as far as flavor goes. Hickory, pecan, oak, are some of my favorites. You can do some wierder stuff like apple, sugar maple, But I've never tried those since they aren't natural to south texas.
You can also buy the woodchips from walmart then mix it with charcoal. And put them in the indirect heat box. And I know this may be difficult, but if you're using indirect heat, use a foil sause pan and pour some beer in it, and let that evap, and catch the drippings from the meat then use it to baste the meat maybe add some more brown sugar and liquid smoke (i like a brand called colgin ) Dang it now I'm getting hungry.
You can also buy the woodchips from walmart then mix it with charcoal. And put them in the indirect heat box. And I know this may be difficult, but if you're using indirect heat, use a foil sause pan and pour some beer in it, and let that evap, and catch the drippings from the meat then use it to baste the meat maybe add some more brown sugar and liquid smoke (i like a brand called colgin ) Dang it now I'm getting hungry.
armywife1314
Member
my dad makes the best marinade. he puts whatever it is he's going to cook into a very large bowl the night before. add i bottle of italian dressing, garlic, tony chacherees (sp?) salt and pepper. yum! and if it needs to be tenderized add that and if your out add root beer or dr.pepper.
I like to use hickory as the main wood when I am smoking pork since it gives a nice strong smoke flavor. I find mesquite too bitter to use as the only wood, but you can add a few chunks to hickory for a nice flavor. Any fruitwood makes great smoke too. Apple wood is fantastic on chicken and fish. You can pretty much use any hard wood to smoke with. You definitely need to stay away from soft woods like pine and cedar.
Here is the dry rub recipe that I use:
3/4 cup Spanish paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup sugar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
Mix it all together. This makes about 2 cups and it keeps pretty well if you store it in an airtight container.
For BBQ sauce, it depends on what type you like. I personally like the tangy, mustard based sauces that are popular in the Carolina's better than the sticky sweet ones you find.
This is my favorite BBQ sauce:
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup rice vinegar
1 cup yellow mustard
1/2 cup molasses
1/4 cup honey
1 tablespoon peanut oil
Put all the dry stuff in a decent sized pot and toast them for a few minutes then add a little vinegar to make it into a good paste. Let that cook for a minute or 2 then add the rest of the stuff. Let it cook at a simmer for a half hour or so on low heat. You can adjust the ingredients to your taste. Like I said, I like my sauce on the tangy side but if you dont you can cut the vinegar in half.
Here is the dry rub recipe that I use:
3/4 cup Spanish paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup sugar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
Mix it all together. This makes about 2 cups and it keeps pretty well if you store it in an airtight container.
For BBQ sauce, it depends on what type you like. I personally like the tangy, mustard based sauces that are popular in the Carolina's better than the sticky sweet ones you find.
This is my favorite BBQ sauce:
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup rice vinegar
1 cup yellow mustard
1/2 cup molasses
1/4 cup honey
1 tablespoon peanut oil
Put all the dry stuff in a decent sized pot and toast them for a few minutes then add a little vinegar to make it into a good paste. Let that cook for a minute or 2 then add the rest of the stuff. Let it cook at a simmer for a half hour or so on low heat. You can adjust the ingredients to your taste. Like I said, I like my sauce on the tangy side but if you dont you can cut the vinegar in half.
stdreb27
Active Member
Originally Posted by fuz_munky
http:///forum/post/2644231
awesome im in north western washington
i'll 'prolly try for walmart
but doesn't the wood have to be really dry?
smoking wood doesn't. Alot of times, people will soak dry wood for a longer burn. (if it is very green the flavor is stronger)
Generally what we do is run a bed of charcoal from either brickets (like kingsford) and put chips on top. or if this is an all day even we'll start a fire early let it burn down and get the coals for the smoking. Then put the smoking wood ontop.
http:///forum/post/2644231
awesome im in north western washington
i'll 'prolly try for walmart
but doesn't the wood have to be really dry?
smoking wood doesn't. Alot of times, people will soak dry wood for a longer burn. (if it is very green the flavor is stronger)
Generally what we do is run a bed of charcoal from either brickets (like kingsford) and put chips on top. or if this is an all day even we'll start a fire early let it burn down and get the coals for the smoking. Then put the smoking wood ontop.
Originally Posted by fuz_munky
http:///forum/post/2644231
awesome im in north western washington
i'll 'prolly try for walmart
but doesn't the wood have to be really dry?
Actually you want the wood to be on the wet side. If you end up buying wood chunks in a bag you will want the soak them in water for a half hour or more prior to putting them in the smoker. For most home sized smokers you will use charcoal as your heat source and then put chunks of wet wood on the coals to make the smoke. If the wood is dry it will just catch fire and raise your temp up too high. For good BBQ and smoking you want a pretty low temp, around 160-200 depending on what you are making.
http:///forum/post/2644231
awesome im in north western washington
i'll 'prolly try for walmart
but doesn't the wood have to be really dry?
Actually you want the wood to be on the wet side. If you end up buying wood chunks in a bag you will want the soak them in water for a half hour or more prior to putting them in the smoker. For most home sized smokers you will use charcoal as your heat source and then put chunks of wet wood on the coals to make the smoke. If the wood is dry it will just catch fire and raise your temp up too high. For good BBQ and smoking you want a pretty low temp, around 160-200 depending on what you are making.
stdreb27
Active Member
Originally Posted by DragonZim
http:///forum/post/2644246
For BBQ sauce, it depends on what type you like. I personally like the tangy, mustard based sauces that are popular in the Carolina's better than the sticky sweet ones you find.
Sticky and sweet is the way to go, you eastern pig cookers can't bbq especially with all that fishtank cleaning agent.
http:///forum/post/2644246
For BBQ sauce, it depends on what type you like. I personally like the tangy, mustard based sauces that are popular in the Carolina's better than the sticky sweet ones you find.
Sticky and sweet is the way to go, you eastern pig cookers can't bbq especially with all that fishtank cleaning agent.
Originally Posted by stdreb27
http:///forum/post/2644252
Sticky and sweet is the way to go, you eastern pig cookers can't bbq especially with all that fishtank cleaning agent.
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
http:///forum/post/2644252
Sticky and sweet is the way to go, you eastern pig cookers can't bbq especially with all that fishtank cleaning agent.
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
fuz_munky
Member
Originally Posted by DragonZim
http:///forum/post/2644258
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
i was thinking about doing pulled pork with some BBQ sauce mixed in with it. . .
I'm going to be testing out all the sauce recipes today so i can find the perfect one. . . i think i'm going to go with the sweet and sticky though. . . that's what she said
http:///forum/post/2644258
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
i was thinking about doing pulled pork with some BBQ sauce mixed in with it. . .
I'm going to be testing out all the sauce recipes today so i can find the perfect one. . . i think i'm going to go with the sweet and sticky though. . . that's what she said
Originally Posted by fuz_munky
http:///forum/post/2644264
wow thanks a ton guys any more suggestions on BBQ sauce and dry rub are totally appreciated
No problem! Always happy to help out a fellow carnivore!
http:///forum/post/2644264
wow thanks a ton guys any more suggestions on BBQ sauce and dry rub are totally appreciated
No problem! Always happy to help out a fellow carnivore!
Originally Posted by fuz_munky
http:///forum/post/2644267
i was thinking about doing pulled pork with some BBQ sauce mixed in with it. . .
I'm going to be testing out all the sauce recipes today so i can find the perfect one. . . i think i'm going to go with the sweet and sticky though. . . that's what she said
Mmm, pulled pork sandwiches.... get yourself some good cole slaw and put it right on the pork on the sandwich. Not much better!!!
http:///forum/post/2644267
i was thinking about doing pulled pork with some BBQ sauce mixed in with it. . .
I'm going to be testing out all the sauce recipes today so i can find the perfect one. . . i think i'm going to go with the sweet and sticky though. . . that's what she said
Mmm, pulled pork sandwiches.... get yourself some good cole slaw and put it right on the pork on the sandwich. Not much better!!!
stdreb27
Active Member
Originally Posted by DragonZim
http:///forum/post/2644258
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
Yeah, but I'm not the master yet. My dad doesn't use any sause and his bbq blows mine out of the water. Haven't been able to replicate that yet. For beef I use sause, some bbq sause base with brown sugar (that has molassas in it) and a little beer, and whatever we feel like maybe some pepper, garlic or jalapenos.
I'm just joking about the caroline bbq, my grandfather-inlaw makes some wonderful vinegar based chicken. (I'm not a huge fan of pork and alot of their BBQ is pork)
http:///forum/post/2644258
Thats surprising coming from a Texan. I thought that good Texan BBQ doesnt even use sauce? I know the Carolina BBQ is usually a mustardvinegar base while Southern BBQ is usually a ketchupmolasses base for the sticky sweet stuff.
Yeah, but I'm not the master yet. My dad doesn't use any sause and his bbq blows mine out of the water. Haven't been able to replicate that yet. For beef I use sause, some bbq sause base with brown sugar (that has molassas in it) and a little beer, and whatever we feel like maybe some pepper, garlic or jalapenos.
I'm just joking about the caroline bbq, my grandfather-inlaw makes some wonderful vinegar based chicken. (I'm not a huge fan of pork and alot of their BBQ is pork)
fuz_munky
Member
Originally Posted by DragonZim
http:///forum/post/2644274
Mmm, pulled pork sandwiches.... get yourself some good cole slaw and put it right on the pork on the sandwich. Not much better!!!
mmmmmm
that was my next question, have you got a recipe for some slaw? if not it search foodnetwork.com
http:///forum/post/2644274
Mmm, pulled pork sandwiches.... get yourself some good cole slaw and put it right on the pork on the sandwich. Not much better!!!
mmmmmm
that was my next question, have you got a recipe for some slaw? if not it search foodnetwork.com
stdreb27
Active Member
Originally Posted by fuz_munky
http:///forum/post/2644185
I'm making a BBQ smoker for my dad for fathers day buthe wont be back from Israel 'til Tuesday though so i have allot of spare time.
i allready have the plans for the smoker but i was wondering if you guys had any dry rub or BBQ sauce recipes.
What kind of smoker are you talking about?
You haven't been to heaven till you slow smoke some beef fajitas.
http:///forum/post/2644185
I'm making a BBQ smoker for my dad for fathers day buthe wont be back from Israel 'til Tuesday though so i have allot of spare time.
i allready have the plans for the smoker but i was wondering if you guys had any dry rub or BBQ sauce recipes.
What kind of smoker are you talking about?
You haven't been to heaven till you slow smoke some beef fajitas.