BBQ Thread

[Cotton]

The cheese or the dressing?

Both.

 

[Chocolate Lab]

Bleu cheese is the greatest of all salad dressings.

It's true.

 

[Cotton]

1. Italian dressing
2. Catalina
3. French








867. Blue cheese

 

[Cotton]

Wait, I forgot balsamic vinaigrette. That's #4.

 

[Plan9Misfit]

I can't stand blue cheese.

I respect you and your family more and more each day, my friend. And that’s a big thing to note considering you live in Lubbock.

 

[boozeman]

Both.

I could excuse one or the other. A lot of times the issue is the nasty shit people pretend is blue cheese dressing is too oily and does not reflect the deep flavor.

But both?

Some crumbled bleu cheese on a steak for a change up is greatness.

 

[boozeman]

1. Italian dressing
2. Catalina
3. French








867. Blue cheese

Dude, French and Catalina are basically the same thing.

 

[Cotton]

Dude, French and Catalina are basically the same thing.

And, I like them both.

 

[Irving Cowboy]

Seems so weird to me to cook something for 2.5 days. I just can't imagine.

With regard to the brisket, it's not considered cooking... it's considered a regulated rest.

 

[data]

Mighty BBQ pitmasters of DCC, your rub recommendations for pork ribs and brisket, please.

 

[mcnuttz]

Mighty BBQ pitmasters of DCC, your rib recommendations for pork ribs and brisket, please.

wUt?

 

[data]

wUt?

Rub recommendations

 

[mcnuttz]

I go crazy with pork ribs and shoulders, but usually keep it basic with brisket.

With pork, I'll start with 1/2 cup brown sugar and 1/4 c paprika. Then a Tablesppon of any of the following...garlic powder, onion powder, ground mustard, white pepper, black pepper, cumin, kosher salt, & cayenne.

For a brisket I mix half kosher salt & half coarse ground black pepper, and also cut holes throughout the fat cap and fill it up with slivers of fresh garlic.

 

[Sheik]

Smoking a tri tip today. Trying something a little different. Found this guy on YouTube that did it sorta like a brisket. I generally like tri tip around a 135 temp. Taking this thing all the way to 205ish after wrapping it in foil with butter at around 160-165.

Using an offset wood smoker I just picked up a few weeks ago.

wish me luck.

 

[Sheik]

I’m way out of practice. I smoked this thing for about 4 hours at 250 and kept the temp remarkably consistent. I went out to wrap it a few minutes ago and I was pretty devastated to see a lack of crust.

I used olive oil as a binder and seasoned it rather generously.

What did I do wrong, pros?

 

[Sheik]

Taste was great, very tender. A little on the dry side, but I’m not sure how I could avoid that when it calls for taking it to 205 internal.

 

[Irving Cowboy]

I’m way out of practice. I smoked this thing for about 4 hours at 250 and kept the temp remarkably consistent. I went out to wrap it a few minutes ago and I was pretty devastated to see a lack of crust.

I used olive oil as a binder and seasoned it rather generously.

What did I do wrong, pros?

Should have used mustard as your binder.

 

[Plan9Misfit]

Making a pastrami for tomorrow. I smoked the point of the brisket for BBQ a few weeks ago and making the flat into pastrami. Just pulled it off the smoker to steam it for the next few hours and then hang out in the holding oven until lunchtime tomorrow.

 

[boozeman]

I finally perfected shoulder. I was buying trimmed pork shoulder instead of picnic with the fat collar.

 

[bbgun]

Is it a sin to put a steak in an air fryer? My mom just sent me one.