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Any bass playing BBQ pit masters out there?

mizzou541

mizzou541

Jan 8, 2010
661
203
MO
#1
Nothing goes better with good music than BBQ. Actually now that I think about it nothing goes better with bad music than BBQ so that should cover the whole spectrum here. :D

Anyway, I thought it might be cool to share some ideas/recipes here? I love BBQ and have done a fair amount but admittedly my skills are pretty novice. So it's always nice to pick up some new ideas to try out.

So...
What type of smoker do you have?
Dry rub? Brine? Both?
Hickory? Mesquite? Apple? Pecan?
etc etc etc...
 
#2
I love to bbq. I have this smoker, [Invalid or Expired Link Removed] and its awesome.

I just got really into it last year, so I'm still honing my skills, but everything I've made has been awesome.

If you're a total noobie, the first piece of advice I have is to only use hardwood lump charcoal. Those cheap briquettes are junk.

I generally use mesquite charcoal, and a combo of hickory and apple wood for smoke chips. I've never brined, but next year I'm going to give it a try. I typically use a dry rub.

I've made beef brisket, pulled pork, chickens, and a bunch of ribs. I don't feel like typing out all of my recipes, but if there's anything specific you want some pointers on I'd be happy to help if I can.
 
#3
That's the type of smoker I'm going to get this spring. I've been using one of the barrel ones. They work OK but they're not true indirect heat. I've done a lot of pork loins, ribs, and Boston butts and typically used a dry rub (Famous Dave's is good stuff) but I want to try a turkey and I'm pretty sure I'd want to brine that.
 
#4
My smoker - 12 years old, made with thick metal by New Braunfels smokers before Charmglow bought them and turned them into tinny wastes of money:

IMAG0154.jpg
 
#5
I have a big green egg. The thing is amazing! I can start it with a full load of charcoal and wood chunks at 7:00 am, set the dampers for about 225 degrees, and leave it alone for several hours. It'll go a good 10 hours all by itself. (I have the medium egg).

I'm kind of in my oak wood phase at the moment, but apple and cherry are great for fish and chicken too.

The best things I've made to date are Pernil, I do it super low and slow, and spoon lamb. The Pernil is a wet rubbed pork shoulder, that's garlicky and peppery, and super tender.

The spoon lamb I got off of the Internet. Basically, a leg of lamb that goes on the egg for a day. I think it's even more tender than the Pernil.

I have a lamb shoulder in the fridge at the moment. Maybe this weekend.
 
#8
I live in Eastern NC. We have our own "brand" of Q. And you can't swing a dead cat around here without hitting someone who is really good at it. So I let them do the cooking. I play bass and eat! But I'm looking forward to seeing if anyone puts some good tips up here.
 
#13
bassinplace said:
Dang, you guys are making me hungry now! I always wanted to get one of those big green eggs. There's some guys on YouTube who have a bunch of bbq recipes that I've followed before. Pretty good stuff, ime. You can find 'em here: [Invalid or Expired Link Removed]
Click to expand...

Check out the Smokey Mountain. Hundreds-heck- thousands of dollars cheaper than the BGE.

No disrespect to the Egg, though...

http://www.virtualweberbullet.com/tour.html
 
#15
swspiers said:
Check out the Smokey Mountain. Hundreds-heck- thousands of dollars cheaper than the BGE.

No disrespect to the Egg, though...

http://www.virtualweberbullet.com/tour.html
Click to expand...

I quit my band last year and had a lot more time fo sex my wife up. Apparently, it was either good enough for her to reward me with an egg for my birthday, or traumatic enough for her to spend a good chunk of change to distract me.

Either way, I win!
 
#17
Yes, I am the pit master at our place and I can say the BBQ that we dish up is outstanding. Ribs, Brisket, Chicken, Sausage...it's all spectacular. I learned from one of the best I've ever known and have carried the secret forward! But here are two of my favorites - guaranteed to please.

apply your favorite dry rub to each before smoking, preferably well in advance.

Ribs - smoke at 225 degrees for 4 hours (baby backs) 5 hours (spare ribs)
spray with 50/50 water/apple juice (water/root beer is also a great option) every half hour till done.

Brisket - smoke at 300 degrees for 4 hours. Remove from smoker and place fat side up in a turkey roasting pan, cover and continue cooking in the oven at 225 degrees for another 12 hours. ( I usually do the oven part of the cooking overnight) Remove from oven - do not remove the lid except for a quick peek...best to let it sit for a few hours to come to room temp for better slicing if you can resist tearing at it.

We make our own sauce but it's basically a sweet sauce very similar to Masterpiece or Bulls Eye.


Almost forgot: Mussels on the grill are fantastic. Smoke em for about 10 min with a hot bed of coals
 
#19
OK. Aussies like to claim having a barbie as some sort of unique national pastime, but I am starting to realise that you guys are the masters of real BBQ.

BBQ in Australia has slowly morphed into anything involving cooking outside. These days we basically have same gas cooktops outside as we do inside. My idea of BBQ is cooking with FIRE created by burning parts of dead trees. Is this the sort of things you guys are doing? Can you cook a steak or a few snags in these Smokers/BBQs you have or is it only for slow roasting?

I’m really keen to get back to traditional BBQ, but not sure where to start. I’m more a fan of actual wood than the little heat-bead type fuels.
 
#20
Sequimite said:
Mizzou class of '76 here.

Since I moved to Sequim in 2008 my method is simple: fire up the Weber kettle, chop up some red alder branches and throw them in with the coals. I use it with almost everything. Occasionally, like when smoking a turkey, I'll bank the fire.
Click to expand...

For indirect cooking on my Weber, I like to stick an actual log in the center of the banked coals. It gets dripped on and smokes like crazy, but won't burst into flames due to limited air supply. One log will last months.
 

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