Smoking, Grilling, and BBQ

[The Amish Tyrant]

You don't have to smoke expensive and fancy stuff. Just enjoy what you have.

Agreed. My lady had a restricted diet awhile back (unseasoned meat and vegetables with no oils or fats). So, I smoked a plain chicken breast for her with a side of snap peas.

Figured it was a good way to incorporate flavor without seasoning or added fats. Simple and tasty. Decent color too, in my biased opinion.

 

[Groot5225]

Smoked baby back ribs done 3-2-1 style (3 hours smoked, 2 hours wrapped with apple juice, and 1 hour unwrapped and sauced).

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Good job! I used the 3-2-1 method and it didn’t yield good results.

 

[Sig]

We are always smoking something around here. We raise our own meats.

 

[kcghost]

Smoked country ribs, Korean bbq style. Next time I may marinate the ribs.

Smoked at 225 for 3 hours, braised in a Korean bbq glaze for two hours at 250, then finished for an hour at 250.

Served over white rice.

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Do you deliver those anywhere in the U.S.??

 

[shanez]

Smoked/BBQ boneless chicken thighs from basically stuff I found in my kitchen! The smoke is on point here:

 

[mawnansmiff]

Smoked baby back ribs done 3-2-1 style (3 hours smoked, 2 hours wrapped with apple juice, and 1 hour unwrapped and sauced).

Looks truly delightful but doesn't all that sauce mask the actual flavour of the meat?

Maybe it's a mildly flavoured sauce?

Jay.

 

[The Amish Tyrant]

Looks truly delightful but doesn't all that sauce mask the actual flavour of the meat?

Maybe it's a mildly flavoured sauce?

Jay.

The sauce is really just a glaze to make the ribs sweet and sticky. The flavor or the rubs and smoke still come through.

However, I also like dry rubbed ribs without sauce or lightly applied.

 

[Sigmund]

I feel my colestrol going up just looking at this thread.

 

[warren]

Looks truly delightful but doesn't all that sauce mask the actual flavour of the meat?

Indeed it does. Lotta folks only eat the "que" because of the sauce. Sad, very sad. On the other hand, certain regions have sauces which define their "que". Same with a particular wood, rubs,cut of meat, type of meat. It's a wide and varied field. I usually prefer beef not to be sauced. Personal preference only.

A vinegar based sauce actually compliments the sweetness of pork making "Carolina" style, many styles actually; regionally, distinctive.

 

[The Amish Tyrant]

A vinegar based sauce actually compliments the sweetness of pork making "Carolina" style, many styles actually; regionally, distinctive.

Agreed wholeheartedly.

The vinegar sauce for Carolina BBQ (which is just vinegar, pepper, and a pinchnof sugar) is acidic. The acidity cuts through the fattiness of pulled pork to really bring out the flavor.

Now, it's my preferred sauce for pulled pork (followed by a mustard BBQ sauce) for pulled pork.

 

[warren]

I simply can't imagine saucing a piece of authentically cooked Texas bar-b-cued beef. Used to be in a Texas joint you'd have to request sauce and it would be handed to you to apply, usually with a sneer or, at least frown. And salad? That big, ol' pickle was the salad.

I'm just old school when it comes to smoked and grilled meats. If a place offers que and I can't see a pile of wood and/or smell fragrant smoke ... I'll pass.

 

[Jbrewer2002]

I built this smoker around 2008 and is my go to smoker. It weighs about 600lbs. I have a Treger but find myself always using my offset. I primarily use Hickory splits. I do about any meats. Brisket, pulled pork, ribs, pork belly, wings and more. I also cook a lot over an open campfire. Best steaks and burgers ever that way