[euge]

You use a dry rub on the baby? How long in the smoker?

[deepsouth]

BBQ'd Salmon on a cedar plank is one of my favorites.
Where do you get your cedar from and how long do you soak it prior to Qing.

I like to marinade my salmon for at least 2 hrs in a honey teriyaki sauce using frech garlic and ginger prior to hitting the grill.
I'm going to have to pick some up for the weekend BBQ.

Fantastic looking Q as usual!

thanks!

those are actually those cedar "papers".  pretty thin.  i don't soak them.  got them off woot a couple months ago.  i actually used them on this particular fish because the skin was on and i didn't want it to stick to the grill and fall apart as i was pulling it out.  

[euge]

Doing a "choice" chuck roast (boneless). Rubbed and awaiting overnight in the fridge.

Have a dilemma: do it fast and slice thin or low and slow with a foiled resting?

[roguejim]

I'd go low and slow for pulled beef. 

As for spatchcock chicken, any pointers on the procedure?

[euge]

I'd go low and slow for pulled beef.  

As for spatchcock chicken, any pointers on the procedure?

Cutting the backbone out is easy- kitchen shears/scissors seem safer to me than a knife. I go slow skin side up with my chicken- about 225F for 2.5 hours or until the juices run clear. I test the thigh with my thermapen and if it's over 165 then I remove it.

The other way is go hot (375F) for about an hour flipping it at least once.

I like to rub a bit compound butter under the skin. Plain salted works well too. Bacon layered over the skin will keep it a bit more moist but not necessary. I just like bacon...

Think I'll do a chicken too. I'm making most of this for my folks. They don't cook much anymore but they like to eat! Portion it out and vacuum seal- they can reheat and have it whenever they want.

I'll do the low and slow for the beef then. Thanks.

[deepsouth]

i do mine slow and low like a pork butt.

[euge]

I did the roast for about three hours around 225-250F and then double-foiled it for another 2 hours when internal was over 165F. When the internal temp reached about 212 (a little higher than I wanted- 205F) I removed the package. This got wrapped in a bath-towel and then placed inside a soft lunch cooler with a temp probe. I wrapped the cooler in another towel and placed the whole thing in my unlit oven for about 3 hours.

The temp slowly dropped to about 125F. I pulled the beef with my gloved hands... Amazing. Literally fell apart in nice strands and I mixed a small amount of sauce in. Delicious.

Reminds me so much of Barbacoa I can't believe it. Well without the grease...

[roguejim]

I did the roast for about three hours around 225-250F and then double-foiled it for another 2 hours when internal was over 165F. When the internal temp reached about 212 (a little higher than I wanted- 205F) I removed the package. This got wrapped in a bath-towel and then placed inside a soft lunch cooler with a temp probe. I wrapped the cooler in another towel and placed the whole thing in my unlit oven for about 3 hours.

The temp slowly dropped to about 125F. I pulled the beef with my gloved hands... Amazing. Literally fell apart in nice strands and I mixed a small amount of sauce in. Delicious.

Reminds me so much of Barbacoa I can't believe it. Well without the grease...

What do you feel is the advantage to foiling? 

[euge]

I feel it helps finish out the meat in a manner similar to a braise.  Keeps it from drying out while continuing to break down the collagen and muscle fibers.  When I opened the foil before towelling it steamed but there wasn't any liquid and only a just a bit of fat. Perfect.

I've done ribs like this as mentioned way back in this thread.  Called the 3-2-1 method.

Now I think any tough cut like a brisket, butt or shoulder could benefit from foiling at some latter part of the process.

[markaberrant]

I only foil once the meat comes off the smoker.  Turns out plenty moist.

[MrNate]

So I picked up some pork spare ribs, but I have no smoker. Anyone have any suggestions on the best way to cook these bad boys up?

[deepsouth]

So I picked up some pork spare ribs, but I have no smoker. Anyone have any suggestions on the best way to cook these bad boys up?

do you have a crock pot or dutch oven?

[MrNate]

I have both. Whatcha got in mind?

[tschmidlin]

My MIL makes some awesome c^@(& pot ribs, but I don't have the recipe.  It should be easy enough to google one, but maybe somewhere here has a tried a true one  . . .

<edit> edited potentially offensive word

[bluesman]

Love them c%$#^ pot ribs.  Shhhh....don't say that word.

The AHA culinary wizard will come after you.