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View Full Version : BBQers/Pitmasters check in! Show your set ups and food



inv3ctiv3
01-10-2011, 03:37 PM
So a few friends and I got together and they asked if I would BBQ for them since they all just have propane grills and love my tri-tip. I brought my cheap char griller with firebox over to my friends house, and I have adapted a weird style in this grill for "quick" bbq. Instead of putting all my coals/wood in the firebox I put everything in the right side of the grill (the exhaust is on the left side) and I do this so I can cook at a higher temp and if I want I can slide the grates over and cook over direct flame. This BBQ was all very last minute so I didn't have time to really smoke all day, I smoked the tri-tip for about 2 hours and my fuel was just a little bit of charcoal and some very seasoned California White Oak. I just did my dry rub on the tip and simple spices on the chicken then basted it with BBQ Sauce.

http://farm6.static.flickr.com/5287/5342760137_7eff56acf4_z.jpg

http://farm6.static.flickr.com/5247/5342760189_5115fe6f68_z.jpg

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Smoke ring was a little more then 1/4"

http://farm6.static.flickr.com/5205/5343370630_63eee0c49a_z.jpg

And very juicy, not dried out at all

http://farm6.static.flickr.com/5247/5343446480_0d37d3ddc5_z.jpg

And a few just for fun pics

http://farm6.static.flickr.com/5250/5343370066_2ebf429a98_z.jpg

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http://farm6.static.flickr.com/5084/5342759747_c9d0b5e32a_z.jpg

Bretmd94
01-10-2011, 04:21 PM
:drool:

I like mine medium rare please

TommyBoy1971
01-11-2011, 08:23 AM
I grill all the time, gas, charcoal, smoker. One site that I love to visit is www.bbqpitboys.com. The have a lot of good tips, an some pretty awesome recipes. I like the Bacon explosion, and the carpet bag steaks, except I use scallops or clams instead of oysters. Check it out! I have about 4 weeks left here in afghanistan, and already plan to smoke a leg of lamb when I get back, pick up my new TPC trike, also bought an 86 trx250r, plus a ton of goodies for my three other three wheelers. Just add beer and my GF, I will be in heaven....

cattle-dog
01-11-2011, 09:11 AM
ah guys whats the address of your next cookout?

TommyBoy1971
01-11-2011, 09:32 AM
Trike fest! lol Your not too far away, I need to head down there and do some riding with you anyway. We'll make some stuffed burgers or something!

beets442
01-11-2011, 11:08 AM
I like to smoke a Boston Pork Butt. Slather it with olive oil and my rub:brown sugar,paprika, salt,pepper,garlic and onion powder. Put your Butt on one side and heat the other on LOW. Put hickory chips soaked in water on the heat side every 20 min. for two hours. Take it inside put it on a rack w/pan and water, covered with foil and then to the oven at 275deg. til my meat therm says 165-170 deg. LET IT REST! for 20min. I've been doing it this way for 15 yrs, it falls off the bone. also makes excellent pulled pork with the left overs. Enjoy

inv3ctiv3
01-12-2011, 03:19 PM
Yea I'll be doing a butt for about 10-12 hours this weekend hopefully along with some pork spares.

jays200x
01-12-2011, 06:11 PM
I got rid of my gas grille about ten years ago and havent looked back yet. I started with one of those round brinkman smokers and then 2yrs ago bought the bigger setup with the smoker box on the side. Love having all the extra room and smoker box. Try some apple wood.... My apple wood ribs kick arse! If trailprotrailpro gonna cook on propane U might as well cook in the house.113739

Mr. Clean
01-12-2011, 07:27 PM
jays200x and anyone who is a serious BBQ nut.....you need to get rid of the briquettes and lighter fluid and get some Lump Charcoal. Lump is real hardwood, briquettes were invented by Henry Ford for camping and are essentially sawdust with fillers. Lump charcoal does not have any fillers and adds to the flavor even more when mixed with apple wood, oak etc.

I equate the flavor of briquettes to licking an ashtray compared to lump. Also get a chimney starter and use the paper from the bag to start your lump charcoal.

hrspwr
01-12-2011, 07:38 PM
Heres my smoker,
http://img268.imageshack.us/img268/1756/okjoes.jpg (http://img268.imageshack.us/i/okjoes.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

I like to do pork shoulders, ribs and smoked hamburgers, mmmmmmm
I don`t use any charcoal only seasoned hickory from here on the mountain.

TommyBoy1971
01-12-2011, 10:56 PM
Yeah I like the lump charcoal the best when smoking or using my weber. Gas is still a lot cheaper especially if you grill every night like I do. I really want to get one of those barrell smokers that you fil with like 20 gallons of water and spend all day smoking some brisket, pork, shoulder or ribs. Sometimes I take corned beef and soak it in water all day, constantly changing out the water to get all the salt out, then smoke that, it is awesome!

beets442
01-16-2011, 05:28 PM
Hickory smoked ribs for the Bears game http://i166.photobucket.com/albums/u104/beets442/0116111510.jpg

inv3ctiv3
01-16-2011, 05:33 PM
Last night we felt like BBQing so we went to the store to get the usual Tri-tips only to find it @ over $7 per pound which is insanely expensive so we looked around and found these 3 huge porterhouses on sale for $21 and they're normally $60+. I have never smoked a porterhouse so I went in unsure but I lit some coals, got the oak wood and some mesquite chips soaked and ready and threw them on. They were defintely some of the better steaks I had ever cooked, I didn't do a full smoke on them but they were butter soft and very juicy.

http://farm6.static.flickr.com/5202/5358952054_90f2a05321_z.jpg

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http://farm6.static.flickr.com/5241/5358337363_efbd0f0b4f_z.jpg

And we cooked some chicken with my own homemade BBQ sauce, always delicious.

http://farm6.static.flickr.com/5287/5358951852_ee87260504_z.jpg

http://farm6.static.flickr.com/5287/5358951852_ee87260504_z.jpg

My friends brought over some honey maple brats, veal sausages, ground bison for burgers and I threw on a top sirloin I had defrosted just for ****s and giggles, it was a delicious night to say the least.

posty2100
01-18-2011, 10:48 PM
heres our pig roaster, (small pig currently on) runs on electric motor
http://i777.photobucket.com/albums/yy57/posty2100/35172_532696595314_72302696_31383224_50171_n.jpg
me in red shirt

Mr. Clean
02-06-2011, 11:43 PM
Here is my smoker. Cooked some baby back ribs for a gathering today, no pics of the food, but you can see the charcoal starter and pecan wood in the background.


http://i280.photobucket.com/albums/kk179/miked1957_photo/DSC_5565.jpg

yooperman
02-06-2011, 11:54 PM
heres our pig roaster, (small pig currently on) runs on electric motor
http://i777.photobucket.com/albums/yy57/posty2100/35172_532696595314_72302696_31383224_50171_n.jpg
me in red shirt

been a long time since i have seen a full pig roaster or been to one. nice cooker you guys have there thumbs up. i shouldnt have checked this thread out now i am hungry, you guys look like to be some good cooks.

inv3ctiv3
03-09-2011, 05:45 PM
So I am finally able to rest after a very long day. So last week a friend of mine had asked me to BBQ for him and I said sure just buy what you want so he went to whole foods and got a Choice Brisket (13lbs) and a Pork Shoulder (8lbs). So I got everything in line (Steph hooked me up huge with some good seasoned oak, a secret brisky rub and some injection mix) and I injected and rubbed them down (secret Simply Marvelous Brisket Rub on the brisket with LOTS of fresh ground black pepper and some Simply Marvelous Sweet and Spicy along with SM Cherry rubs on the shoulder along with a mustard slathering) at about 8pm last night and put them back in the fridge till about 10:30 when I was ready to put them on.

http://farm6.static.flickr.com/5294/5503006244_874ec9a7e4_z.jpg

I got the coals lit despite not having my chimney starter (doh!) and mixed in about 10 pieces of oak and hickory into the coals and let her rip. I got it stable at about 225 exactly and went to bed. I had 3 thermometers set up for this smoke, one Thermowerks Oven Probe through a potato on the bottom grate, an Thermowerks Oven Dial Thermometer on the top grate and the stock WSM thermo. They all were pretty darn close to being in line with eachother and I was very pleased with this set up so I could really see what was going on without peeking.

I woke up at about 8am this morning and went outside to check on it and take my first look at them. Temps had risen about 10 degrees maybe and was hovering around 235 so I was pleased. I had the Brisket folder over itself (flat below point and fat cap down to protect it from too much heat) and the shoulder on the top rack.

First look:

http://farm6.static.flickr.com/5097/5503013270_a75e84ac30_z.jpg

http://farm6.static.flickr.com/5180/5503004864_4f4e984d58_z.jpg

I'd say this is about 12 hours in:

http://farm6.static.flickr.com/5055/5505088892_54fc8c98d4_z.jpg

http://farm6.static.flickr.com/5257/5505089412_11a6239b55_z.jpg

I took the shoulder off after about 13 hours, just looking at it made it want to fall apart! It was sooooooooooooo juicy and so tender it was unbelievable, when I pulled it off it had an IT of 201. When I took the shoulder off I put the brisket on the top rack to spread it out and get some better bark on the part that was folded over. It wasn't butter soft until about 14-15 hours and I let each one rest for 2+ hours.

http://farm6.static.flickr.com/5254/5505089962_2ee953f060_z.jpg

So while those rested I started to prepare my "famous" mac n cheese. This is the one thing no matter what we are cooking people ask me to make haha. I didn't have any white extra sharp tilamook chedder which I normally like to use but it still turned out delicious.

http://farm6.static.flickr.com/5095/5504495873_bd115e942e_z.jpg

I don't even know why I used the bear claws to tear this up, I definitely didn't need them but here it is after adding some Blues Hog.

http://farm6.static.flickr.com/5254/5504496255_2e106e2438_z.jpg

Now this was the first time I had ever injected a brisket and to be honest I don't think I'll do it again....While the brisket was really really good, super tender and really moist it was too salty and I noticed the injection I used had MSG and a lot of salt so I may stay away from that next time.

http://farm6.static.flickr.com/5059/5504496569_cdc98e39c5_z.jpg

It looks dry here for some reason but it definitely wasn't, I have some more pics a friend took that I'll post when he sends them to me.

http://farm6.static.flickr.com/5174/5505091178_60dfe2f98b_z.jpg

http://planetofdoom.com/wp-content/uploads/2011/03/IMG_6303-Small.jpg

http://planetofdoom.com/wp-content/uploads/2011/03/IMG_6314-Small.jpg

300rman
03-09-2011, 11:11 PM
The rig at a place we vacation at. That is me cooking. 24 chicken thighs, headed to be BBQ chicken with Sweet Baby Ray's sauce. The whole time i was basting them in a butter/oil/tons of spice concoction. Continued cooking after basting the BBQ sauce on to make a crispy layer, then they got basted again and i let the sauce thicken up to a paste, then they got basted AGAIN, and immediately pulled off the grill. Hands down the best BBQ chicken I or anyone else at that sitting ever had.

Real wood fire makes all the difference.

http://i115.photobucket.com/albums/n313/NightBiker07/100_1373.jpg

inv3ctiv3
03-10-2011, 02:47 AM
Oh yea wood is where it's at, I don't consider propane or strictly coals bbqing at all. My favorites are definitely CA Coastal Oak and Downeast Hickory.

inv3ctiv3
03-18-2011, 11:59 AM
Cooked a tri-tip on my mastertouch over oak and hickory only.

http://farm6.static.flickr.com/5299/5536165997_83b54f6b82_z.jpg

This is NOT the internal temp, it's the grate temp (stuck the probe through a potato) and this was obviously as it was warming up, it cooked at about 300 degrees in direct then seared.

http://farm6.static.flickr.com/5211/5536166095_188605016d_z.jpg

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http://farm6.static.flickr.com/5212/5536743984_326a9362ee_z.jpg

I also got a new load of oak for free but the person couldn't remember when it fell so I'm not sure how long until it's seasoned enough to cook with....

http://farm6.static.flickr.com/5178/5536166163_7ecd65cf24_z.jpg

Xowner
04-12-2011, 05:05 PM
http://i190.photobucket.com/albums/z119/Xowner350x/utf-8BSU1HMDA1NDQtMjAxMTA0MTEtMjEwNC5qcGc.jpg

Soon i will be A burning the trailprotrailprotrailprotrailpro outta some food or B Eatting some good food.
Caught this on sale and had to have it, I know you guys dont call propane cooking but for a quick dinner it will work fine. All i got to do is finish putting it together and get my BOX!