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The problem with BBQin
- Thread starter Hubbleman
- Start date
What is this work of which you speak? Loading the charcoal, pulling out the ashes on the foil sheet? I add meat to my drum and come back when it's done, up to 10 hours.
You could hang 4 in a 55 gallon drum, if family is coming over. Weber really ought to add hanging options to the WSM's.
The first turkey and the first piece of rib eye in the drum were the best ever.
Yeah I don't feed that many that I need more than 1 brisket.
Ooh I bet that's good... yeehaw
The biggest problem with bbq is that I don't do it enough.
brown_thumb
Active member
My problem with BBQ is I'm a lousy chef.
We got a chef mod on this site so maybe he can say something but in my opinion meat has to be sous vie and then torched with a propane torch the way french chefs do it.but ill be damned if i dont like a good bbq.the best wood i used was pecan wood i cut in my backyard.peach wood is good too.
Peach sounds good. I smoked a pork shoulder and a rack of spare ribs over some cherry wood. Soooo tasty.
Damn.now I'm hungry.I'll have to try cherry.
Yeah you really should, cherry is bomb for,sure. Damn it now I am hungry. Couldn't have anything to do with the wake and bake session.
thats a big fuking ribeye G.O Joe.i never smoked a steak.only souse vie and searing.it doesnt get dry? i made this pork roast wrapped in bacon.it was the best i ever had.i cut it with a fork.https://www.icmag.com/ic/album.php?albumid=61278
sorry.apparently im challenged when it comes to posting pics
sorry.apparently im challenged when it comes to posting pics
razor ridge
Active member
I burn down oak till I have only coals left then grill using those..beats any charcoal
White trees and fruit trees are best for barbecue,also Vitis vinifera are great
for fish barbecue,better temps for fish barbecuing..
Oaks we use for heating a houses and we dont use him for barbecuing of food
cause Oaks have tanines and they can made meat or other bitter tasted..
Most usually we use European Beech tree and that same tree is most used for smoking
meats and fishes..
for fish barbecue,better temps for fish barbecuing..
Oaks we use for heating a houses and we dont use him for barbecuing of food
cause Oaks have tanines and they can made meat or other bitter tasted..
Most usually we use European Beech tree and that same tree is most used for smoking
meats and fishes..
I was just gonna say oak would be bitter.but I've used all kinds of wood just cause it was the only thing around
brown_thumb
Active member
Me too!! Oak is wild here.
brown_thumb
Active member
That's why we sweeten our BBQ sauces here... mmm... tasty sweet/sour with mildly bitter undertones. Lovely smoked heaven!!
No. It was dry aged actually. It smoked very quick but you can still see the ring. It was only a small part of the rib eye. I only buy them in pieces at least 10#, if not 15. Even then, restaurants get the best part that you will never find even in a butcher shop unless you buy a whole side. I can hang a brisket with the bottom just above the coals and it isn't any drier or hotter than the top.
https://www.icmag.com/ic/showpost.php?p=7550842&postcount=2980
I just hanged a 7.5# pork butt, it'll be ready in about 7 hours. I won't cut it with a fork exactly but pretty close.
NICE!i could tell it might have been dry aged.i dont have that much experience with smoking but that was probably a 40 dollar steak from the butcher or more.im too scared to smoke an expensive cut like that.good job!id eat it!
brown_thumb
Active member
Me too... US$40 is two week's worth of food groceries for me.
