Oven ribs? BBQ

Hi all,

I have two racks of baby back ribs in my refrigerator and am wondering how to cook them. I’m inclined to just douse them in sweet baby rays, wrap them completely in foil and bake them until they’re done. Hoping to achieve “fall off the bone” status with a lazy gals technique. Do you think this will work or should I put in a little more effort.....mind you it’s a snow day and I’m feeling sluggish.

Thanks in advance!

Submitted January 04, 2018 at 09:27PM by Incendiomf http://ift.tt/2Cp6ZL1 BBQ

Help! Smoking chickens for a chef! BBQ

I'm a 16yo female, looking to stick my hands into the culinary world. I've practiced tons over the years and have read up quite a bit, but I want to make sure I do this right. I've been working in the kitchen of the 1# rated resort in the Midwest and today the chef has asked me to smoke him two whole chickens on property. I'm in panic mode! Super excited, make it or break it. This is a 47180T Smoke Hollow smoker and I've never smoked on something this large before. Help me go through the steps and make sure I don't forget anything? He's going to be watching me, so my home steps may be incorrect.

1. Should I brine the chicken ahead of time? Would that be best?

2. The rub is whatever they have in the kitchen, I have no idea what they'll have. What should I go through if they have it? Brown sugar, garlic powder, salt, paprika, ground mustard, are my obvious choices.

I'm trying to watch YouTube videos on how to run this machine just right. If any of you know, though, what are some things I should look out for? Don't miss kind of steps? I don't know where to put the wood and charcoal on this thing, if I need to start it the way I start my cave-man mini barrel smoker. I'm thinking a lighter wood they have.

I'll clean the chicken if it needs to be cleaned (remove giblets). Run cold water over and inside it and clean it off. Then, I'll (potentially) brine it over night in something. The next day I'll pull it out (of the refrigerator). Pat it dry and layer the rub generously. No need for binder right? Let sit for an hour or two, fold the wings in and place directly on the grill (room temperature when putting it on the smoker?) And smoke until the breast is at least 165f. What should I smoke it at, temperature wise to get a nice golden crust and it cooked all the way through?

Most detailed steps are appreciated. I just would like to be prepared. I might be doing this on October 31st or November 1st. I know this may sound stupid, but every little bit helps and I thank you for your patience.

Submitted October 30, 2017 at 01:48AM by badgieboss http://ift.tt/2yWq74t BBQ

First time smoking ribs and couldn't be happier! BBQ

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I didn't use a recipe because this was sort of last minute. I did this on a weber kettle grill.

So what I did was pull the ribs out of the refrigerator and then put some ground pepper, kosher salt, and garlic powder all over both sides. Let that sit for an hour while I got the grill set up and up to temp.

I put a pan of apple juice under the meat and then in the other corner I put a small bed of charcoal with a mix of hickory and maple chunks. Every hour or so I brushed on a mix of apple juice and brown sugar. After 4 hours I stopped adding wood and just let it cook with the charcoal. After they got to 180, I took them off and covered in sweet baby rays BBQ sauce and then stuck them back on for 15 minutes.

These took longer than expected at 250, almost 8 hours, but the wait was definitely worth it because they tasted incredible!

Submitted September 26, 2016 at 05:28PM by mrhelton http://ift.tt/2d3oWmS BBQ

[Pork][Question] Messed up During Thawing? BBQ

Im afraid that I just fucked up. I bought 12 pounds of boneless pork shoulder on Sunday for a BBQ i'm planning on having later today. I put it in the freezer on Sunday and Monday night I put it into the refrigerator to thaw. The shoulder is in very tight plastic. Tuesday I take it out and it is still kind of stiff but not completely frozen. Here is where I think I fucked up.

I put the meat in a big bowl then into the sink and start giving it a hot water bath with the faucet running for about thirty minutes and occasionally flip the meat. My faucet runs at 117 (47 celsius) degrees. I change the water in the bowl to hot whenever it turns cold. I fall asleep for 4 hours come back and continue this for another hour. The meat seems properly thawed, and soft.

As I start googling the proper way to prepare a pork shoulder for kebabs I read that you never give meat a hot bath as it can cook the outer layer but still be frozen inside. And the USDA says that if you thaw meat in 40 - 140 (4 - 60 celsius) degree temperatures bacteria can start to multiply.

So did I mess up? The shoulder is still in its tight plastic and is in a cold bath as I write this. After I cut the meat it will go back into my fridge for 12 more hours to marinate. I do not want to kill my guests or be the cause of their illness. Please help me guys.

Submitted August 03, 2016 at 01:07PM by ColdHarvest http://ift.tt/2aMLklz BBQ

Luminescence? BBQ

Was about to flip these steaks but I noticed a green luminescence on one of them. They were previously frozen and thawed in the refrigerator. Is this normal? I can honestly say I've never seen this before.

Submitted June 01, 2016 at 03:38AM by reverendronnyt http://ift.tt/1P2cQFo BBQ

winter bbq question BBQ

I live in canada. temp right now is around -15c/5f is it possible to use one of those mini refrigerator type smoker outside in this weather? thanks

Submitted January 06, 2016 at 09:14AM by hkbk2011 http://ift.tt/22JYRgp BBQ

Looking for recommendations for a brining fridge. BBQ

I've always been irritated that I don't have a way to safely brine large pieces of meat like pork butts and turkey. I've always had this idea and with Thanksgiving approaching I decided to start looking into it.

The needs are simple. A small chest refrigerator that will hold a six gallon bucket (the kind you use for homebrewing). Then I can put the meat in a bag full of brine, drop it in the bucket, and put the bucket in the fridge for as long as I like.

Amazon has a lot to choose from but the size is listed in cubic feet and outer dimensions. I need to know the inner dimensions so I can find one that will fit a bucket.

Has anyone done this before? What fridge do you use?

Submitted September 19, 2015 at 12:10AM by HittingSmoke http://ift.tt/1Klq7s7 BBQ

Stocked up for the winter! (Refrigerator for scale) BBQ

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Submitted September 01, 2015 at 10:11PM by young_jerm http://ift.tt/1KDT3xh BBQ

My first Ribeye and it came out incredible BBQ

Yesterday was my first time attempting a steak on my weber and I have been putting it off for some time now out of fear. I would like to start off by saying thank you to SnowKrashKen for the write up, I followed it as best I could and could not have been more pleased.

Process:

Brine: Salted the ribeye and covered in saran wrap. Placed in the refrigerator for about an hour and a half.

1.5 hours in I took it out of the refrigerator to come to room temp while I started the weber kettle.

After the grill was ready to go I threw some wood chips on and placed the ribeye on the indirect side. I kept the bottom vents closed and the top vents open.

Here's where things got funky. I have neighbors and I'm a bottom floor unit so as the wood chips got going I had a massive amount of smoke coming out and I got worried I was going to get some shit from the neighbors. This made me start taking on and off the lid to let the wood chips die off a bit and release the cloud of smoke. I did this twice over 5-10 minutes.

At 97 degrees I flipped it. (30-35minutes)

After about 10 minutes I opened the bottom vents to let the grill start getting hotter for the upcoming reverse sear.

At 15 minutes when the ribeye hit 125 degrees I pulled it.

I patted down the steak with some dry paper towels and then coated another paper towel with vegetable oil and coated the steak. I also grinded black pepper over the steak at this point.

At this point I put the steak back on, right over the coals (direct heat). I gave it 4 minutes on the first side and about 3 on the second. The fat was dripping right in and the flames were hitting it pretty hard near the end.

I let it rest for about 10 minutes and then we cut into it.

This is easily one of the best steaks I have ever had and now I can't wait to invite people over to show it off.

Please let me know if there's anything I did wrong or could have done better. This is my first try and it's my goal to get much better.

Photo Album: http://ift.tt/1CAchC6

Submitted July 13, 2015 at 08:37PM by Shepherding http://ift.tt/1eWuFtw BBQ

A week ago, I asked for advice using Myron Mixon's brisket method. Here are my notes and a couple of photos from Saturday's smoke. BBQ

Last week, I asked for advice or insight on using Myron Mixon's approach to smoking a brisket, and y'all provided me with good insight and advice. Here is the link to the original post.

Saturday (11 October), I gave it a go. Here are the steps I took and the thoughts I have:

Friday, 10 October: I created the injection using:

1 cup, distilled water

1 cup Jim Beam Black Label Bourbon

1 pint Swanson's Beef Cooking Stock

I combined the ingredients in a large pot and brought to a low boil before transferring to a storage container to refrigerate for later use.

While the injection was refrigerating, I went and did the rest of the grocery shopping. I purchased a good looking brisket flat which weighed in at about 8 pounds. I could have gone with the whole packer, but that sucker was huge, and I don't have a large enough smoker to handle that much beefy majesty.

When I got home, I rinsed the flat, prepped for injection, performed the injections using Mixon's suggested allotment, and placed it in the refrigerator to marinade overnight.

Saturday, 11 October:

I brought the smoker temperature up to a hair over 300 degrees and prepared my wood chunks for their work. The woods of choice were hickory as the base and pecan as a bit of whimsy for the final half-hour before foiling.

I placed the brisket, rubbed generously with McCormick's Montreal Steak Seasoning (please don't judge, I'm a huge fan of it) into the smoker and prepared for a quiet morning of smokey bliss. Here's where my woes began.

About thirty minutes after I put the hickory chunks in and sealed the lid, we had a massive temperature spike. How massive? The last temperature I saw on my Maverick while I was fighting the fires was 700 degrees. That was where the chamber/grate probe died. Fortunately, I had a spare, but that's not the point. From there, it was a battle to keep an even temperature on the thing. Eventually, things calmed down, but not before a couple of burns (I'm okay, now) and other calamities occurred.

The brisket came off the smoker at 207 degrees and was quickly foiled and placed into a cooler lined with moving blankets. The rest period was three hours.

At the party, I brought the flat out and began slicing. Despite the brief period in the blast furnace, the brisket was surprisingly tender, but a tad on the dry side (go figure). The flavor was wonderful, a faint touch of smoke, and a good pull on the slices.

Pairing suggestions (that we discovered): Pairs well with a dopplebock such as Spaten's Optimator as well as bourbons sch as Baker's and Basil Hayden.

Here are some photos from the party. My apologies for not having more, but I was a bit harried throughout the morning, and only remembered the photos once I had sliced it and the ravenous hordes had swooped in.

Submitted October 14, 2014 at 07:36PM by sotted_moose http://ift.tt/1w4AW9w BBQ