*** Official BBQ/Grilling Thread ***

Recent pork picnic should I did on the ceramic smoker.

I had to cook this one hot because of time but here is my typical cook:

-Inject pork with apple juice,vinager,sugar,salt mixture.
-Spray with pam and apply rub generously.
-Let pork sit until the rub liquefies. I typically let it sit covered on the counter.
-Smoke at 225 until the internal temp reaches 160 degree's.
-Remove pork and wrap with butter, brown sugar, more rub, and honey.
-Cook until 195, then wrap with towels and set in cooler for at least an hour. I prefer 2 hours.

Pull and enjoy!

Chef jpd said:

Here is one I use:

1/2 cup light brown sugar
1/4 cup smoked paprika
2 tbsp salt
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp pepper
1 tbsp mustard powder
2 tsp cumin
1 tsp cayenne pepper

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That's almost exactly what I do except I have a couple secret ingredients!

The rub I have concocted for ribs is close to that.
I'm not quite completely satisfied with it yet, although everyone else really seems to like it.

3 tbsp brown sugar
1 tbsp salt
4 tsp paprika (think I need to increase this a touch)
2 tsp onion powder
2 tsp course ground black pepper
1 tsp cayenne
1 tsp ground mustard
1 tsp garlic powder
1 tsp chili powder

I have tossed some ground coffee in there before, but that didnt have the desired affect.

I usually smoke ribs using maple and oak (because that is the wood I have the most cut up of.)

Dry rub

K V is on the right track. I use a dark brown sugar base,1/2 cup, 1 tbsp chili powder/Gebhardt's, 1 tsp cayenne, 1 tsp thyme, 1 tsp cumin, 1 tsp salt,1 tsp pepper,1 tbsp paprika. per rack on both sides tearing membrane off! This will make excellent BBQ sause as well with apple juice & water.

My latest BBQ

Here's some BBQ beef ribs & yesterdays pork babybacks.

I really need to do up some fish again one of these days.

I've got a really good fish brine recipe, with which I've smoked tilapia, salmon, and large scallops. All were great, but the scallops (smoked with pecan) were absolutely incredible paired with a perfectly grilled cowboy ribeye steak.

A local grocery store chain has boston butts on sale for 99 cents a pound. I haven't done one in quite awhile and that's about as cheap as I've seen in a long time. I may have to do one up this weekend.

When y'all smoke a brisket do y'all do it fat side up or down?

Fat side down, the side closest to the heat will run hotter and get drier, so the fat acts as a sort of insulator. I've gotten so I do pork butt this way too. Never hurts to flip once though, but cook mostly fat down.

Works best to baste occasionally too.

i swear i can smell that through my computer...looks soooooo good. Ive been traveling for work :frusty: and would die for some good home cookin. :headbonk:

j_marinelli said:

The BMW forum I was on before here had a thread with people sharing pictures, and tid bits about their outdoor cooking habits. I didn't see one so I thought I would start one! Please post pictures, recipes, or anything else you would like to share about your grilling/bbq experience!

For fathers day I told my wife I wanted to do some dinosaur ribs. So I picked up a 3 ribs (almost 6 pounds) and smoked them. Was pretty dang good.

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j_marinelli said:

When y'all smoke a brisket do y'all do it fat side up or down?

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I do it with the fat cap up. As the fat renders, it self bastes the meat.
I like my Cue on the moist side.

That said, you can go either way, depending on your desired end result.

We're Italian, so grilling here is making pizza.

Built a brick pizza oven a few years back. We make our own dough and sauce - everything else is from a guests garden or bought fresh from a market that day.

Gets over 900 degrees F (highest my laser thermometer goes) and I cook a pizza in about 90 seconds. We'll usually make 8-14 pizzas in 1 night depending how big the party is. Make sure you use Semolina Tipo 00 flour and make sure you let it rise enough. Other then that, toppings are the limit. I'm cool with cheese and pepperoni but the wife will do some exotic stuff time to time.

Takes about an hour and a half to bring it up to temp (order hard wood by the cord, cord and a half / year) - wife and girls prep the pizzas in the kitchen, guys sit outside and cook.

The one with the strawberries is a desert pizza - Strawberries, bananas, marshmellows and Nutella

lsiunsuex said:

We're Italian, so grilling here is making pizza.

Built a brick pizza oven a few years back. We make our own dough and sauce - everything else is from a guests garden or bought fresh from a market that day.

Gets over 900 degrees F (highest my laser thermometer goes) and I cook a pizza in about 90 seconds. We'll usually make 8-14 pizzas in 1 night depending how big the party is. Make sure you use Semolina Tipo 00 flour and make sure you let it rise enough. Other then that, toppings are the limit. I'm cool with cheese and pepperoni but the wife will do some exotic stuff time to time.

Takes about an hour and a half to bring it up to temp (order hard wood by the cord, cord and a half / year) - wife and girls prep the pizzas in the kitchen, guys sit outside and cook.

The one with the strawberries is a desert pizza - Strawberries, bananas, marshmellows and Nutella

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THAT is f'n awesome!!!! The most unique outdoor oven/grill I have seen posted so far and that pizza looks delicious!! Do you own a restaurant too?

Cobra Jet said:

THAT is f'n awesome!!!! The most unique outdoor oven/grill I have seen posted so far and that pizza looks delicious!! Do you own a restaurant too?

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No - but some day when I retire from programming / web development, that's always been my plan - I've always wanted to open a restaurant.