Food & Drink

Post Pics of Your BBQ'd Food Thread

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raymondly wrote: 3-1-1 ribs today. Light rub and smoked with pecan and apple woods. I actually like to leave the membrane on. #stayincookout
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Why do u like to leave the membrane on? It's quite tough IMO and blocks smoke penetration.

I've known ppl to leave it but they usually do it because they have a hard time removing it... Until I tell them to remove it starting from the middle of the rack.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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UrbanPoet wrote: Thats some nice quarantine/social distancing bbq guys!

I prepped this today (sat)
-12 pound AAA angus whole packer brisket
-cabela’s house brand “Kansas city dry rub”
-injected with brine simply consisting of canned chicken broth and some of that cabela’s dry rub

This is going to sit over night. I’ll start smoking this sunday morning.
Some live updates on my lazy sunday brisket smoke out!

Heat strategy.

-position the heat to one side
-one small layer of unlit coals
-2 apple wood chunks on top of unlit coals
-hot coals on top
-hot coals will smoulder the wood chunks. But smother them at the same time so the chunks don’t catch fire due to lack of oxygen
-hot coals will eventually light unlit coals on bottom to prolong heat.

Not going to take this one too seriously with temperature probes... going to do this one by ear. Its going to be smoked out for 2 hours. I estimate its 350 degrees with that much coals.
Then i’ll just foil wrap and bake in the oven until tenderize.
Its actually quite rainy in Toronto , but i’m still roughing it out!

Going for hot and fast so i can get this ready for a 6:30pm dinner.
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Gutty96 wrote: Good looking fajitas! And a very neat and tidy wrapping job too!
Thanks Gutty! I just prepped and fired up my grill last week (not hardcore winter BBQ/grillers like you guys) so I though I'd just ease into it with something easy.
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UrbanPoet wrote: Tidy wrapping job is usually 3 pieces of chicken and a sprinkle of whatever veggies.
I always jam mine so much it ends up being a half fold taco thing... oopsy.
That's my son exactly. He jams like 6 pieces of meat, huge pile of cheese, huge scoops of sour cream and salsa, and a tiny bit of veggies and he wonders why he can't wrap and eat fajitas without a huge dripping mess on his plate.
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UrbanPoet wrote: Tidy wrapping job is usually 3 pieces of chicken and a sprinkle of whatever veggies.
I always jam mine so much it ends up being a half fold taco thing... oopsy.
DiceMan wrote: That's my son exactly. He jams like 6 pieces of meat, huge pile of cheese, huge scoops of sour cream and salsa, and a tiny bit of veggies and he wonders why he can't wrap and eat fajitas without a huge dripping mess on his plate.
Me too! This is what normally look like prior to attempting a fold.
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Gutty96 wrote: Me too! This is what normally look like prior to attempting a fold.
That's an open faced chicken fajitas and fixins served on a tortilla plate.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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UrbanPoet wrote: More live updates of my sunday brisket smoke out.
The corners dried out. Darn. A good 3 hours in a foil wrap will tenderize it!
It was a smaller brisket then what i’m used to.
That's smaller?? Lol. It barely fit in the kettle by the look or it. Assume it has already shrunk a bit while cooking?
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Gutty96 wrote: That's smaller?? Lol. It barely fit in the kettle by the look or it. Assume it has already shrunk a bit while cooking?
Hehe yeah.. this brisket is about 2.5LB smaller then my usual briskets.
My theory... big brisket takes longer to cook. Thats more time it takes simmering and tenderizing.
Plus its such a long ordeal... better to make a bunch to enjoy.
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Gutty96 wrote: Me too! This is what normally look like prior to attempting a fold.
I irrationally want that 31 year old McDonalds plate!
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Shimso wrote: I irrationally want that 31 year old McDonalds plate!
I only have 8 or 9 left from the original dozen! The others met an unfortunate fate.....
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Whitby
Penne pasta with roasted red pepper sauce and ground pork. Topped with mozzarella cheese and smoked with pecan.
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It's pronounced Throat Wobbler Mangrove
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gr8dlr wrote: Why do u like to leave the membrane on? It's quite tough IMO and blocks smoke penetration.

I've known ppl to leave it but they usually do it because they have a hard time removing it... Until I tell them to remove it starting from the middle of the rack.
I've never had an issue with smoke penetration. I wrap with that side up and put apple cider vinegar on it. When I do the last hour I put that side down and put sauce on the top. It makes it a little crispy. Then flip and sauce. Then flip and sauce again. It can be pretty easy to remove but 1. I am lazy 2. The crispy technique.
It's pronounced Throat Wobbler Mangrove
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Not sure why I keep posting about this pork in the bbq thread, but whatever. Here's the pulled pork sandwiches that came from it.
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UrbanPoet wrote: Nah updates are good! Gotta see what you did with the pot of pulled pork.
It was super messy! Very saucy, and Soo much left over, not sure what we are going to do with the rest. Maybe some pulled pork nachos?
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raymondly wrote: Penne pasta with roasted red pepper sauce and ground pork. Topped with mozzarella cheese and smoked with pecan.
Love it. This a new one. Looks delicious.

What's the recipe and how long on the grill?
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Dinner #2 for the pulled pork ( let's just pretend it was cooked on the bbq at this point, lol ). Gotta make the most of the left overs these days.
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Gutty96 wrote: Love it. This a new one. Looks delicious.

What's the recipe and how long on the grill?
Thanks - it was awesome.
Onions, garlic and ground pork sauteed together.
PC Roasted red pepper sauce mixed in. Toss with pasta. Top with cheese.
About 250 for an hour or so (IT of 170)
My wife LOVES it when I use the Pyrex in the smoker but I am running out of foil trays....
It's pronounced Throat Wobbler Mangrove

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