BBQ Thread

So I ended up after taking the ribs out of the sous vide after 12 hours and putting them in an ice bath, since it was Easter and we had a ham ready to go for that afternoon, I put the ribs in the refrigerator until yesterday afternoon. About 2 hours on the smoker at 270, I also used the smoke tube since such a short time really limited their exposure to the smoke flavor and pulled them off at 190. They turned out even better than I thought they would... absolutely perfect texture, tenderness, and varied flavor since one rack had just Chris' seasoning, another had salt, pepper, and brown sugar, and the last one had Meat Church Holy Cow rub. A definite winner. Watch out, Aaron Franklin!
 
Made these last night... frickin' awesome.

I couldn't find any hatch chilies so I used green peppers... should have used jalapenos. Other than that, these were off the chain good.

 
Irving Cowboy said:
Made these last night... frickin' awesome.

I couldn't find any hatch chilies so I used green peppers... should have used jalapenos. Other than that, these were off the chain good.

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I cannot wait until my house is built.

I will be a grilling sumbitch.
 
I smoked 4 butts this past weekend for my daughter's graduation party, and still have a couple pounds left.

Have had tacos, sandwiches, and nachos but getting tired of eating bbq for every meal.

Will freeze the last little bit for the next batch of Brunswick stew.
 
mcnuttz said:
I smoked 4 butts this past weekend for my daughter's graduation party, and still have a couple pounds left.

Have had tacos, sandwiches, and nachos but getting tired of eating bbq for every meal.

Will freeze the last little bit for the next batch of Brunswick stew.
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Nice touch. That last step with the Brunswick Stew is something I did the last time I smoked a butt.

I had a big ol' hunk of it left and it was a great last touch the stew which I ended up taking to a work potluck.
 
boozeman said:
Nice touch. That last step with the Brunswick Stew is something I did the last time I smoked a butt.

I had a big ol' hunk of it left and it was a great last touch the stew which I ended up taking to a work potluck.
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Man i love that shit, could seriously eat it a week straight.
 
mcnuttz said:
Man i love that shit, could seriously eat it a week straight.
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I like it a certain way. And let me tell you there are a lot of motherfuckers who make it and it is disgustingly sweet, too much vinegar and even both.
 
Anyone else add beef tallow to their brisket or anything else?

I tried it for the first time. Rendered my own from the brisket trimmings and added a scoop into the wrap 7 hours into the smoke. I don’t think I could taste a difference. In fact, I think it neutered the flavor of the rub
 
data said:
Anyone else add beef tallow to their brisket or anything else?

I tried it for the first time. Rendered my own from the brisket trimmings and added a scoop into the wrap 7 hours into the smoke. I don’t think I could taste a difference. In fact, I think it neutered the flavor of the rub
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I wish I had it readily available.
 
Two racks of St. Louis cut ribs in the sous-vide on Monday afternoon at 150 for 24 hours, took them out yesterday and put them in an ice bath for 30 min and now they reside in the refrigerator until this afternoon when I get home and they go on the smoker at 140 for two hours... I'll let you know how it goes.
 
Irving Cowboy said:
Two racks of St. Louis cut ribs in the sous-vide on Monday afternoon at 150 for 24 hours, took them out yesterday and put them in an ice bath for 30 min and now they reside in the refrigerator until this afternoon when I get home and they go on the smoker at 140 for two hours... I'll let you know how it goes.
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I think this is the same way that Trump does his.
 
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