Author Topic: BBQ Style  (Read 244900 times)

Offline beerocd

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Re: BBQ Style
« Reply #75 on: May 11, 2010, 12:20:12 PM »
I'm going to a whole hog smoke on May 22.  I was asked to smoke some ribs

I'm surprised they asked you to bring pork to a hog roast.  :-\  I'da asked for something different, you know - for variety. The Oberon clone is definitely a nice touch, sounds like you're kicking off party season right!
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Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #76 on: May 11, 2010, 12:32:41 PM »
I'm going to a whole hog smoke on May 22.  I was asked to smoke some ribs

I'm surprised they asked you to bring pork to a hog roast.  :-\  I'da asked for something different, you know - for variety. The Oberon clone is definitely a nice touch, sounds like you're kicking off party season right!

I know the ribs are a little redundant, but there will also be brisket and some grilled meats.
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Offline beerocd

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Re: BBQ Style
« Reply #77 on: May 11, 2010, 01:25:30 PM »

I know the ribs are a little redundant, but there will also be brisket and some grilled meats.

Coulda been a theme party. Pork, pork and nothing but pork!  ;D
And besides, your ribs will be a totally different texture and flavor than the whole hog ribs.
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Offline deepsouth

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Re: BBQ Style
« Reply #78 on: May 11, 2010, 01:38:22 PM »
here are some of my recent cooks....















pulled beef

cooked at 250 to 160 internal then put the bacon on the bottom of the dutch oven with the chuck roasts on top and cooked covered at 300 to 215.  pulled beef, added back juices from dutch oven (sans oil) and 1/3 cup maple syrup and 2/3 cup water and put back on the egg for about an hour.
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Offline deepsouth

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Re: BBQ Style
« Reply #79 on: May 11, 2010, 01:40:04 PM »




Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline deepsouth

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Re: BBQ Style
« Reply #80 on: May 11, 2010, 01:42:38 PM »
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline bluesman

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Re: BBQ Style
« Reply #81 on: May 11, 2010, 01:43:03 PM »
Ron Price

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Re: BBQ Style
« Reply #82 on: May 11, 2010, 01:44:29 PM »


Now that's what I'm talking about!
Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #83 on: May 11, 2010, 01:48:45 PM »






Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #84 on: May 11, 2010, 02:17:36 PM »
As mouth watering as those hunks of meat look, the peppers look pretty tasty too. We char them black, peel the skin, and then toss em in salt, minced garlic, and a little oil. (maybe a splash of vinegar if you're in the mood)

I always ask... is the egg worth it(to you)? Would you buy it again. Do you think you could cook as good without it?
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Offline deepsouth

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Re: BBQ Style
« Reply #85 on: May 11, 2010, 03:26:03 PM »
As mouth watering as those hunks of meat look, the peppers look pretty tasty too. We char them black, peel the skin, and then toss em in salt, minced garlic, and a little oil. (maybe a splash of vinegar if you're in the mood)

I always ask... is the egg worth it(to you)? Would you buy it again. Do you think you could cook as good without it?

completely worth it and i don't know what i'd do without it.  i have a large and a mini and i'm about to buy a medium.

and there is no way i could cook without it.  it has about 80% replaced my entire kitchen.
« Last Edit: May 11, 2010, 03:35:11 PM by deepsouth »
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline EHall

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Re: BBQ Style
« Reply #86 on: May 11, 2010, 05:01:17 PM »
If any of you have never tried pecan wood, you should definately give it a go.... its brings an awsome sweetness to anything you cook over it. Grilled or smoked. Its also with salmon.
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Offline bluesman

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Re: BBQ Style
« Reply #87 on: May 11, 2010, 05:12:38 PM »
If any of you have never tried pecan wood, you should definately give it a go.... its brings an awsome sweetness to anything you cook over it. Grilled or smoked. Its also with salmon.

That is one I need to try. I am on the lookout for it. I have seen so many recipes using it.

Thanks for the reminder!
Ron Price

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Re: BBQ Style
« Reply #88 on: May 11, 2010, 05:16:17 PM »


Man I bet the Weazel's mouth is watering as I post this. Those bacon wrapped scallops are awesome. I like smoking a pork loin wrapped in bacon. It always comes out super tender and presents really well.
Ron Price

Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #89 on: May 12, 2010, 05:07:36 AM »
If any of you have never tried pecan wood, you should definately give it a go.... its brings an awsome sweetness to anything you cook over it. Grilled or smoked. Its also with salmon.

I love pecan wood.  I bought about 10 lbs of it last year for smoking Jamaican-style BBQ, since it's supposed to be relatively similar to pimento wood (the wood of the allspice tree that is native to Jamaica).  I've also used it with great results in smoking baby backs with a more traditional BBQ flavor profile.
Matt Schwandt | Minneapolis, MN
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