Smoked MEATS & BBQ, best EATS you ever had
- Thread starter B. Friendly
- Start date
odam... this sounds so yummy ~
Can I get a wing WHO ? ......
R
rick shaw
I vote for kalua pig. Kalua is a Hawaiian cooking method,dig a three foot hole,line it with banana leaves and place in rocks from a fire. The pig is rubbed with spices and charcoal and covered with ti and banana leaves then wet burlap and sand. Ono
forty
Active member
For whole pig, nothing beats a filipino lechon baboy
pig, pansit, san miguel, and karaoke the party is on pare!
anyone ever order omaha steaks?
W
wiseone
I wonder if any stoner, (and I bet someone has) has ever tried to use weed in place of wood chips/wood when BBQing.
Bleh!!!! That's gotta be one nasty taste. And would probably draw the attention of every stoner and LEO within a mile.
Bleh!!!! That's gotta be one nasty taste. And would probably draw the attention of every stoner and LEO within a mile.
R
rick shaw
No need for ganja,use the charcoal from your grow room filters.
I love this site, sorry the pics did not copy but I aint sorry for the dope ass smoking site... Puff on
See the online version of this article complete with pictures at: http://www.smoking-meat.com/minion-method-weber-smokey-mountain.html
Join us on Facebook | Follow us on Twitter | Jeff's YouTube Channel
The Minion Method on the Weber Smokey Mountain Cooker
By Jeff Phillips
Many of you new to the craft may be asking, "what in the heck is this minion method you are talking about ?" while you long timers may know what it is but just haven't used it or experienced what it can do for your cooking especially if you are using the Weber Smokey Mountain cooker or a similar unit.
The way I understand it, Jim Minion was competing at a barbecue competition and sort of came upon this idea while trying to regulate the heat in his Weber Smokey Mountain cooker. Using the manufacturers instructions the charcoal smoker would be up to 350 degrees in no time and as we know, that is not the temperature that we aim for in the "low and slow".
He decided to change things up a bit and it worked so great that he started telling folks about it. Before long, Jim Minion's method of lighting and maintaining the charcoal smoker became known as the minion method and is something of a legend among barbecue enthusiasts.
I am going to do my best to break that method down for you and show you through text and pictures, what the minion method is and how it works.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please note: Jim recommends that you use charcoal briquettes since they tend to burn very evenly. I on the other hand much prefer lump charcoal even though it does not burn as evenly. I feel that I get a much cleaner flavor due to the lack of additives that you will find in charcoal briquettes. Feel free to use whichever type of fuel you like and I won't hold it against you.. this is just personal preference for me.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To summarize, fill the charcoal chamber with unlit charcoal then place a small bit of lit charcoal on top of the unlit charcoal. The idea is that the lit charcoal will maintain a consistent heat and slowly light the charcoal on the bottom over the course of several hours giving you a long, consistent burn time.
Jeff's Recipes - Be sure to Order them Below
My recipes for my rub and sauce are just what you've been looking for to kick your outdoor cooking up to that next level. They have been created over the course of about 6 years and are the product of my extreme passion for outdoor cooking, specifically, smoking meat. Be sure to order them today if you haven't already.
Testimonies | Order Now
Here is the Minion Method all Broken Down for You:
1. Here I have the charcoal chamber of the 22.5 Weber Smokey Mountain, my charcoal chimney and a new bag of lump charcoal all laid out and ready to go.
2. I like to use lump charcoal instead of briquettes since the lump is 100% natural hardwood whereas charcoal briquettes are a mixture of wood and other various and questionable ingredients. I have used briquettes from time to time and I'm not saying I will never use them but I prefer the lump as I feel it provides a much cleaner flavor.
3. I have opened the bag of lump and filled the charcoal chamber almost full with the unlit charcoal.
4. My trusty Weber charcoal chimney is old and a little rusty but it still works as good as the day I bought it. I have filled it about 2/3 full of lump charcoal. If you don't have one of these, you really need to invest in one. You can find them at your local hardware store or you can order one online at Amazon.com like this one.
5. As you can see here, I have placed the filled charcoal chimney on the side burner of my gas grill. The normal way to start the chimney is to stuff some newspaper into the bottom and light it. That works great but if you have a grill with a side burner like I do, it works even better.
6. After only about 7-10 minutes the charcoal at the top of the chimney is glowing orange and ready to pour onto the unlit charcoal in the charcoal chamber.
7. The lit charcoal has been poured on top of the unlit charcoal and spread out a little bit.
8. I replaced the body of the smoker onto the charcoal chamber and made sure the grates were in place. The vents are full open until I see what the temperature is going to do. Once it gets up to about 200 degrees, I will close the vents to half-way then a final adjustment once it reaches 225 or so.
9. The lid has been placed on the smoker, I have some cherry splits ready to go on top of the charcoal and right now, I'm just watching the temperature and making some final adjustments to the vents. The minion method is doing a fine job at regulating the temperature.
10. Ahhhh.. 225 degrees and a final adjustment to the vents so it will hold this temperature for 8-12 hours. This does not mean I won't have to make a couple of small adjustments during the process, but it won't stray too far off course. The ribs have been placed on the grate, a couple pieces of the cherry on top of the coals and it's smooth sailing now.
11. About 7 hours later those beautiful spare ribs and extra meaty baby backs are very tender and if I pick them up on one side, they bend at least 90 degrees. I also grasped (2) adjacent bones and pulled them in opposite directions and the meat began to tear very easily. They are very tender and juicy and I am ready to slice and serve!
The minion method has kept the smoker at a very consistent 225 degrees for around 7 hours and it will continue to maintain that temperature for at least 4-6 more hours if I don't touch anything.
How to Smoke Ribs
3-2-1 Rib Method
Don't have a Weber Smokey Mountain Cooker?
Just because the minion method was invented for the Weber Smokey Mountain smoker, this does not mean that it cannot be used in other smokers. The important thing is that the charcoal is in a basket of some sort so that air can get to all sides of the charcoal. You will have to play around with the ratio of unlit charcoal to lit charcoal to find what works for you in whatever smoker you are using to maintain your goal temperature.
Jeff's Recipes - You Know you Want 'em!
I used my very own rub and sauce on those great looking ribs above and you can have the same results as I did by ordering my recipes. Not only does this support the website, newsletter, forum and all of the other resources that we provide, it will put that certain Wow Factor into your cooking in a way that you can't imagine.
I really want you to have these and you owe it to yourself to order them today.. it's only $18.95 and you will be using the recipes for years to come and I am sure you will thank me again and again.
Here are some testimonies from folks who have used the recipes and absolutely love them:
Just another positive testimony as to the excellent quality of your recipes!
The sauce is perfect and I now have a "kit" with the recipe and all the ingredients to make it on hand at all times. Have used the rub on many different types of meat with great results. Thanks a bunch! ~ Rick
~
Jeff,I tried your rib rub recipe on some fresh pork ribs, It was a huge hit everyone loved it. This was my first time using a rub, the flavor was awesome. Although there wasn't much leftovers, it was even better the next day. Well worth the small price. I would recommend everyone to try it. The recipe is perfect, I won't change a thing.I look forward to try the bbq sauce next. Thank You!!! ~ Pete
~
I just wanted to let you know that I bought your recipes for your rub and your sauce about a year ago. I have now had the chance to use them on just about every kind of meat imaginable and wanted you to know they are FANTASTIC!!!! Money well spent!!! ~ James
~
There you have it.. I have hundreds of unsolicited testimonies just like these and it just makes sense for you to order today.
Testimonies | Order Now
NOTE: My system is automated which means you should get a download email within MINUTES of ordering..check your spam/junk folder first then contact me if you can't find them to get the recipes sent to you as an attachment.
Have a Great Day!
Jeff Phillips
See the online version of this article complete with pictures at: http://www.smoking-meat.com/minion-method-weber-smokey-mountain.html
Join us on Facebook | Follow us on Twitter | Jeff's YouTube Channel
The Minion Method on the Weber Smokey Mountain Cooker
By Jeff Phillips
Many of you new to the craft may be asking, "what in the heck is this minion method you are talking about ?" while you long timers may know what it is but just haven't used it or experienced what it can do for your cooking especially if you are using the Weber Smokey Mountain cooker or a similar unit.
The way I understand it, Jim Minion was competing at a barbecue competition and sort of came upon this idea while trying to regulate the heat in his Weber Smokey Mountain cooker. Using the manufacturers instructions the charcoal smoker would be up to 350 degrees in no time and as we know, that is not the temperature that we aim for in the "low and slow".
He decided to change things up a bit and it worked so great that he started telling folks about it. Before long, Jim Minion's method of lighting and maintaining the charcoal smoker became known as the minion method and is something of a legend among barbecue enthusiasts.
I am going to do my best to break that method down for you and show you through text and pictures, what the minion method is and how it works.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please note: Jim recommends that you use charcoal briquettes since they tend to burn very evenly. I on the other hand much prefer lump charcoal even though it does not burn as evenly. I feel that I get a much cleaner flavor due to the lack of additives that you will find in charcoal briquettes. Feel free to use whichever type of fuel you like and I won't hold it against you.. this is just personal preference for me.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To summarize, fill the charcoal chamber with unlit charcoal then place a small bit of lit charcoal on top of the unlit charcoal. The idea is that the lit charcoal will maintain a consistent heat and slowly light the charcoal on the bottom over the course of several hours giving you a long, consistent burn time.
Jeff's Recipes - Be sure to Order them Below
My recipes for my rub and sauce are just what you've been looking for to kick your outdoor cooking up to that next level. They have been created over the course of about 6 years and are the product of my extreme passion for outdoor cooking, specifically, smoking meat. Be sure to order them today if you haven't already.
Testimonies | Order Now
Here is the Minion Method all Broken Down for You:
1. Here I have the charcoal chamber of the 22.5 Weber Smokey Mountain, my charcoal chimney and a new bag of lump charcoal all laid out and ready to go.
2. I like to use lump charcoal instead of briquettes since the lump is 100% natural hardwood whereas charcoal briquettes are a mixture of wood and other various and questionable ingredients. I have used briquettes from time to time and I'm not saying I will never use them but I prefer the lump as I feel it provides a much cleaner flavor.
3. I have opened the bag of lump and filled the charcoal chamber almost full with the unlit charcoal.
4. My trusty Weber charcoal chimney is old and a little rusty but it still works as good as the day I bought it. I have filled it about 2/3 full of lump charcoal. If you don't have one of these, you really need to invest in one. You can find them at your local hardware store or you can order one online at Amazon.com like this one.
5. As you can see here, I have placed the filled charcoal chimney on the side burner of my gas grill. The normal way to start the chimney is to stuff some newspaper into the bottom and light it. That works great but if you have a grill with a side burner like I do, it works even better.
6. After only about 7-10 minutes the charcoal at the top of the chimney is glowing orange and ready to pour onto the unlit charcoal in the charcoal chamber.
7. The lit charcoal has been poured on top of the unlit charcoal and spread out a little bit.
8. I replaced the body of the smoker onto the charcoal chamber and made sure the grates were in place. The vents are full open until I see what the temperature is going to do. Once it gets up to about 200 degrees, I will close the vents to half-way then a final adjustment once it reaches 225 or so.
9. The lid has been placed on the smoker, I have some cherry splits ready to go on top of the charcoal and right now, I'm just watching the temperature and making some final adjustments to the vents. The minion method is doing a fine job at regulating the temperature.
10. Ahhhh.. 225 degrees and a final adjustment to the vents so it will hold this temperature for 8-12 hours. This does not mean I won't have to make a couple of small adjustments during the process, but it won't stray too far off course. The ribs have been placed on the grate, a couple pieces of the cherry on top of the coals and it's smooth sailing now.
11. About 7 hours later those beautiful spare ribs and extra meaty baby backs are very tender and if I pick them up on one side, they bend at least 90 degrees. I also grasped (2) adjacent bones and pulled them in opposite directions and the meat began to tear very easily. They are very tender and juicy and I am ready to slice and serve!
The minion method has kept the smoker at a very consistent 225 degrees for around 7 hours and it will continue to maintain that temperature for at least 4-6 more hours if I don't touch anything.
How to Smoke Ribs
3-2-1 Rib Method
Don't have a Weber Smokey Mountain Cooker?
Just because the minion method was invented for the Weber Smokey Mountain smoker, this does not mean that it cannot be used in other smokers. The important thing is that the charcoal is in a basket of some sort so that air can get to all sides of the charcoal. You will have to play around with the ratio of unlit charcoal to lit charcoal to find what works for you in whatever smoker you are using to maintain your goal temperature.
Jeff's Recipes - You Know you Want 'em!
I used my very own rub and sauce on those great looking ribs above and you can have the same results as I did by ordering my recipes. Not only does this support the website, newsletter, forum and all of the other resources that we provide, it will put that certain Wow Factor into your cooking in a way that you can't imagine.
I really want you to have these and you owe it to yourself to order them today.. it's only $18.95 and you will be using the recipes for years to come and I am sure you will thank me again and again.
Here are some testimonies from folks who have used the recipes and absolutely love them:
Just another positive testimony as to the excellent quality of your recipes!
The sauce is perfect and I now have a "kit" with the recipe and all the ingredients to make it on hand at all times. Have used the rub on many different types of meat with great results. Thanks a bunch! ~ Rick
~
Jeff,I tried your rib rub recipe on some fresh pork ribs, It was a huge hit everyone loved it. This was my first time using a rub, the flavor was awesome. Although there wasn't much leftovers, it was even better the next day. Well worth the small price. I would recommend everyone to try it. The recipe is perfect, I won't change a thing.I look forward to try the bbq sauce next. Thank You!!! ~ Pete
~
I just wanted to let you know that I bought your recipes for your rub and your sauce about a year ago. I have now had the chance to use them on just about every kind of meat imaginable and wanted you to know they are FANTASTIC!!!! Money well spent!!! ~ James
~
There you have it.. I have hundreds of unsolicited testimonies just like these and it just makes sense for you to order today.
Testimonies | Order Now
NOTE: My system is automated which means you should get a download email within MINUTES of ordering..check your spam/junk folder first then contact me if you can't find them to get the recipes sent to you as an attachment.
Have a Great Day!
Jeff Phillips
W
wiseone
ribs.......
never could get the hang of cooking those. My ex wife was a rib master, but I'll be damn if I'll contact that ...... for her recipe.
Brisket or a Boston Butt for me
never could get the hang of cooking those. My ex wife was a rib master, but I'll be damn if I'll contact that ...... for her recipe.
Brisket or a Boston Butt for me
vaped
Active member
Beef brisket is my personal Fav....Followed closely by ribs. A Brisket is very easy to mess up. When cooked just right they are outstanding. Pulled pork is something I enjoy but I only get that at bbq joints that cant get the brisket right. Hickory is my favorite smoke but slow cooked with any wood is awesome.
B. Friendly
I've used the 'Minion Method' for 4 years in the Weber Bullet smoker deal as well with a ceramic smoker (like the Big Green Egg) - this method works as advertised.
CC
I've used the 'Minion Method' for 4 years in the Weber Bullet smoker deal as well with a ceramic smoker (like the Big Green Egg) - this method works as advertised.
CC
Charles Vergos' Rendezvous Ribs World Famous Barbeque, Neelys Barbeque, Interstate Barbeque, et al.
A vegan's worst nightmare.
CC
I don't know about the best but I can tell you Portland has to be the worst. I have eaten at almost every BBQ joint in Ptown and it's all dogshit. I had brisket at a well reviewed spot last night and it might as well been lunch meet with a cup of sauce on it.
I have had friends come here from Texas, KC etc and the equate the best BBQ around here as dog food..... and the kind you don't feed your dog lol
Somewhere a cow is weeping that it has to die here
Smiley
I have had friends come here from Texas, KC etc and the equate the best BBQ around here as dog food..... and the kind you don't feed your dog lol
Somewhere a cow is weeping that it has to die here
Smiley
GS
I was on a competition BBQ team for a few years and I was the 'rib guy' in those competitions under the so-called Kansas City BBQ Rules where there are 4 divisions, i.e. pork shoulder, pork ribs, chicken and beef brisket. Under Memphis Rules they add whole hog to the list. You don't have to do all categories - in fact at the annual Memphis in May they have a division for guys like me called Patio Porkers where most folks pick a single category to compete in.
And you're right - Portland's "Q" scene is beyond dismal. You'd have to go all the way to Southern California to find anything worse.
At least you could stop in and check out Santa Maria BBQ on the trip down. It's the stuff of legends - Tri Tips grilled over oak with a local seasoning and their famous Piquinto Beans which were brought to North America by the Spanish during their reign on this side of the world.
CC
I was on a competition BBQ team for a few years and I was the 'rib guy' in those competitions under the so-called Kansas City BBQ Rules where there are 4 divisions, i.e. pork shoulder, pork ribs, chicken and beef brisket. Under Memphis Rules they add whole hog to the list. You don't have to do all categories - in fact at the annual Memphis in May they have a division for guys like me called Patio Porkers where most folks pick a single category to compete in.
And you're right - Portland's "Q" scene is beyond dismal. You'd have to go all the way to Southern California to find anything worse.
At least you could stop in and check out Santa Maria BBQ on the trip down. It's the stuff of legends - Tri Tips grilled over oak with a local seasoning and their famous Piquinto Beans which were brought to North America by the Spanish during their reign on this side of the world.
CC
K
kannubis
My free for the shipping marlboro charcoal smoker in so-cal does a nice job. A 24# turkey is the biggest thing yet in it, but I like my ribs prime - beef with the rack in place. The split 55 gal drum size other one works great for bigger than that, but its harder to keep at 220°. Brined, rubbed, or sauce on the side dry smoked meat can't be beat.
Where did I leave my cholesterol meds?
Where did I leave my cholesterol meds?
