Membership questions? Log in issues? Email info@brewersassociation.org

« previous next »
Pages: 1 ... 34 35 [36] 37 38 ... 160   Go Down

Author Topic: BBQ Style  (Read 462556 times)

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #525 on: October 12, 2010, 02:09:03 pm »
Fire, Meat, salt. Sometimes less really  is more.

Hey deepsouth. Next time try your spatchcock with the cut up the breast along the keel bone. Flip it over then open it cut side dwon on the cutting surface. Press hard so it lays flat even if you have to break a few bones to get it that way. Then start it on the grill cut side down. This places the breat meat in a better position under the thighs and wings the juice and fat from those more flavorful parts keeps the breast moist and tasty. Works awesome. Then cook for 2 thirds of the time this way. Try to get it to slow roast over the coals Till it is mostly cooked through. Then raise the grill a little higher off of the coals and flip it over let it cook the last third skin side down till the skin gets crisp. get it cooking over the flames slow enogh on the skin side and it gets like fried chicken. Real crispy.
Logged
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #526 on: October 12, 2010, 02:18:40 pm »
i thought the bird layed open pretty easy.  i guess it does that if you cut it along the wrong side.  thanks for the tip.
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #527 on: October 12, 2010, 04:27:28 pm »
Yeah it take a little more pressure to get it to lay flat when you cut it on the breast side. I have had great results with it this way instead of cut up the spine.

Works great for turkey too case with the breast under the legs and wings the otherwise hard to keep juicy breast is under the wings and thigh.

We are doing a fresh killed turkey spachcocked this way on the parillia grill this year. I cant wait, I love Turkey Day.

Nothing says Thanks Giving better than BBQ.
Logged
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #528 on: October 12, 2010, 07:32:25 pm »
I fired up the WSM over the weekend.

I smoked a fatty!  ;D

(2) 1lb. tubes Jimmy Dean Sage Sausage
1lb. Smithfield Bacon
onion
pepper
cheese
Dizzy Dust







I also smoked a flat brisket with Dizzy Dust dry rub.





dinner is served! 8)



....and washed it all down with my Oktoberfest.  ;)



Logged
Ron Price

Offline euge

  • I must live here
  • **********
  • Posts: 8017
  • Ego ceruisam ad bibere cervisiam
Re: BBQ Style
« Reply #529 on: October 12, 2010, 07:49:32 pm »
Nice looking fatty.  Mmmmmmm

Brisket. Been holding off on that.  How long and at what temp?
Logged
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #530 on: October 12, 2010, 07:54:03 pm »
Quote from: euge on October 12, 2010, 07:49:32 pm
Nice looking fatty.  Mmmmmmm

Brisket. Been holding off on that.  How long and at what temp?

Thanks.

250-275 for 4hrs.

Fatty's rock!  8)
Logged
Ron Price

boulderbrewer

  • Guest
Re: BBQ Style
« Reply #531 on: October 12, 2010, 08:50:56 pm »
Very nice Blues!

Cap I have 7 turkeys, none are ready for this year. What kind of turkey are you getting?
Logged

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1429
Re: BBQ Style
« Reply #532 on: October 12, 2010, 08:57:18 pm »
Quote from: boulderbrewer on October 12, 2010, 08:50:56 pm
Very nice Blues!

Cap I have 7 turkeys, none are ready for this year. What kind of turkey are you getting?


How old do they have to be - generally...
Logged
The moral majority, is neither.

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #533 on: October 12, 2010, 08:58:35 pm »
Im not sure? What kinds are there? I saw though that they have really big white ones and then they have these little black ones that look like wild turkeys. Are they wild turkeys?
Logged
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1429
Re: BBQ Style
« Reply #534 on: October 12, 2010, 09:26:52 pm »
geez a cow only takes a year!
Logged
The moral majority, is neither.

boulderbrewer

  • Guest
Re: BBQ Style
« Reply #535 on: October 12, 2010, 09:33:09 pm »
We have Bourbon Reds,(what else). Look for a "heritage" turkey on of the breeds from the early 20 century. The big white ones are the butter balls. Just ask if they can naturaly reproduce. The butterballs can't. there are small whites that can and they taste the best. The name to look for are midget white, beltsville.
Logged

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8198
  • Redmond, WA
Re: BBQ Style
« Reply #536 on: October 19, 2010, 01:45:24 am »
Quote from: tschmidlin on October 09, 2010, 12:07:04 am
Ok, I smoked some more cheese today.  Tillamook cheddar, hickory smoked.  Ambient temp varied from 59-69F during the smoke, ~7 hours.

After letting the cheese rest for 10 days, we tried it today.  It definitely has a more intense smoke flavor than the last batch, but it still isn't as intense as I'd like it to be.  Maybe I should have eaten it a little fresher rather than letting it rest.  Next time.

It has been stored in the fridge wrapped in plastic wrap and foil.  The appearance changed a bit from when they were right off the grill, the moisture was more evenly distributed again, the slightly crusted look had disappeared.

I'll do a cherry wood batch this week.
Logged
Tom Schmidlin

Offline euge

  • I must live here
  • **********
  • Posts: 8017
  • Ego ceruisam ad bibere cervisiam
Re: BBQ Style
« Reply #537 on: October 19, 2010, 02:45:44 am »
Looks like they took on a bit more color this time.
Logged
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #538 on: October 19, 2010, 07:01:27 am »
Quote from: bluesman on October 12, 2010, 07:54:03 pm
Quote from: euge on October 12, 2010, 07:49:32 pm
Nice looking fatty.  Mmmmmmm

Brisket. Been holding off on that.  How long and at what temp?

that phatty looks awesome!

Thanks.

250-275 for 4hrs.

Fatty's rock!  8)
Logged
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #539 on: October 19, 2010, 07:15:23 am »
Quote from: deepsouth on October 19, 2010, 07:01:27 am
Quote from: bluesman on October 12, 2010, 07:54:03 pm
Quote from: euge on October 12, 2010, 07:49:32 pm
Nice looking fatty.  Mmmmmmm

Brisket. Been holding off on that.  How long and at what temp?

that phatty looks awesome!

Thanks.

250-275 for 4hrs.

Fatty's rock!  8)

Thanks for turning me on to the Dizzy Pig products...I'm hooked for life now.  ;)
Logged
Ron Price
Pages: 1 ... 34 35 [36] 37 38 ... 160   Go Up
« previous next »