Food and Drink BBQ/Smoking n00b help... - Page 6

jspchief · 03-27-2012, 04:21 PM

Ribs for 15 people? That's pretty pricey.

You could do a pork butt with cocktail buns for pork sliders for probably 1/4 the cost.

**bevischief** · 03-27-2012, 04:54 PM

Those of you with a Weber have tried this?

http://www.smokenator.com/introduction.htm

Exoter175 · 03-27-2012, 04:57 PM

I'm inclined to agree and disagree with peoples opinions about first time smoking.

The first time I smoked a brisket and a shoulder, it was very good. I was more worried about temperature of the meat and temperature of my cooking apparatus more than anything. After I got extremely comfortable with timing and my approach to smoking, I started to really open up my mind towards tactics on how to smoke, how to get that perfect amount of penetration in the meat, etc.

Don't be scared to go out and smoke a brisket or a shoulder for the first time, at some point you have to do it, just put in the prep time on researching temps and techniques.

That being said, the OP's one drawback is that this is a potluck presumably at work, so we're talking day old BBQ or at best a few hours old, which is fine. I think for him/her the best approach will be the crockpot option as you can just load up a bag of condiments and unplug the crockpot and take it to work and get back to what you were doing. Easy to clean up, easy to transport.

**The Franchise** · 03-27-2012, 05:00 PM

Yeah....I'm probably going to roll with the crockpot for this venture.

There are a couple of good recipes so far in the thread.

Anyone else have one for me to consider?

**bevischief** · 03-27-2012, 05:06 PM

Quote:

Originally Posted by Pestilence

Yeah....I'm probably going to roll with the crockpot for this venture.

There are a couple of good recipes so far in the thread.

Anyone else have one for me to consider?

My mom used to the crock pot recipe all the time for family gatherings, cook a few days ahead of time the then plug it in the day of. Do you cook and not just grill?

**bevischief** · 03-27-2012, 05:29 PM

Also might want to add a bottle of hot sauce to the bbq sauce as well. It gives it a little kick, not strong the cooking removes a lot of the kick. I get so much hot sauce every birthday/Christmas it is not funny.

RJ · 03-27-2012, 07:12 PM

After reading the first page I will I'm sure be echoing the thoughts of others when I say you should but a 22" Weber kettle grill. You can cook damn near anything with them, they're not too pricey and they last for many years.

I also agre about the pork butt. A 5-6 pounder does fine on a kettle grill.

Psyko Tek · 03-30-2012, 10:08 PM

Quote:

Originally Posted by Pestilence

So we're having a potluck/contest at work for the Final Four.

We had to pick a team and bring a dish that best represents that team. I picked Kansas. Obviously I'm bringing something barbeque related but I need your help.....obviously because I live in California.

What's the best thing to bring? What all do I need to make it?

REP for anyone that helps me out.

Go **** yourself Sofa King.

a six of 3.2 beer?

**bevischief** · 03-31-2012, 04:27 AM

So what did you end doing? What grill did you end up buying?

solidgold · 03-31-2012, 03:32 PM

If you don't have a grill, get the Weber 22.5" - as others have stated it is pretty much a staple and can be quite versatile. If, or when you upgrade to a smoker, the Weber can be used for sides or grilling while the true magic happens elsewhere.

Charcoal. (Sorry Hank Hill)

SLAG · 03-31-2012, 10:54 PM

Ribs:

Brisket:

I chopped up the point, put them in a pan,with the marinade and the rub and then returned them to the smoker - they'be been in there about an hour

i'll post a pic later

I do have to say I appreciate the smoking process even more than I ever have - It takes a lot of work, and patience.. These are good things

I will have to keep it up...

**buddha** · 03-31-2012, 10:59 PM

BBQ beans with burnt ends, or chopped up tri tip is always a crowd pleaser.

SLAG · 03-31-2012, 11:34 PM

My first burnt ends:

03-27-2012, 04:21 PM	#1
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	Ribs for 15 people? That's pretty pricey. You could do a pork butt with cocktail buns for pork sliders for probably 1/4 the cost. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

03-27-2012, 04:54 PM	#2
bevischief .... Join Date: Apr 2009 Location: Somewhere Kansas Casino cash: $8659352 VARSITY	Those of you with a Weber have tried this? http://www.smokenator.com/introduction.htm
Posts: 27,731

03-27-2012, 04:57 PM	#3
Exoter175 Banned Join Date: Jul 2011 Location: Olathe Casino cash: $10003166	I'm inclined to agree and disagree with peoples opinions about first time smoking. The first time I smoked a brisket and a shoulder, it was very good. I was more worried about temperature of the meat and temperature of my cooking apparatus more than anything. After I got extremely comfortable with timing and my approach to smoking, I started to really open up my mind towards tactics on how to smoke, how to get that perfect amount of penetration in the meat, etc. Don't be scared to go out and smoke a brisket or a shoulder for the first time, at some point you have to do it, just put in the prep time on researching temps and techniques. That being said, the OP's one drawback is that this is a potluck presumably at work, so we're talking day old BBQ or at best a few hours old, which is fine. I think for him/her the best approach will be the crockpot option as you can just load up a bag of condiments and unplug the crockpot and take it to work and get back to what you were doing. Easy to clean up, easy to transport.
Posts: 2,327

03-27-2012, 05:00 PM	#4
The Franchise Most Valuable Villain Join Date: Dec 2006 Casino cash: $2905047	Yeah....I'm probably going to roll with the crockpot for this venture. There are a couple of good recipes so far in the thread. Anyone else have one for me to consider?
Posts: 92,290

03-27-2012, 05:29 PM	#6
bevischief .... Join Date: Apr 2009 Location: Somewhere Kansas Casino cash: $8659352 VARSITY	Also might want to add a bottle of hot sauce to the bbq sauce as well. It gives it a little kick, not strong the cooking removes a lot of the kick. I get so much hot sauce every birthday/Christmas it is not funny.
Posts: 27,731

03-27-2012, 07:12 PM	#7
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9955202	After reading the first page I will I'm sure be echoing the thoughts of others when I say you should but a 22" Weber kettle grill. You can cook damn near anything with them, they're not too pricey and they last for many years. I also agre about the pork butt. A 5-6 pounder does fine on a kettle grill.
Posts: 14,931

03-31-2012, 04:27 AM	#9
bevischief .... Join Date: Apr 2009 Location: Somewhere Kansas Casino cash: $8659352 VARSITY	So what did you end doing? What grill did you end up buying?
Posts: 27,731

03-31-2012, 03:32 PM	#10
solidgold Starter Join Date: Apr 2009 Location: Memphis, TN Casino cash: $8541265	If you don't have a grill, get the Weber 22.5" - as others have stated it is pretty much a staple and can be quite versatile. If, or when you upgrade to a smoker, the Weber can be used for sides or grilling while the true magic happens elsewhere. Charcoal. (Sorry Hank Hill)
Posts: 64

03-31-2012, 10:54 PM	#11
SLAG Superbowl MVP Join Date: Oct 2005 Location: OOOOOOOOOOOOOLATHE Casino cash: $9910252	Ribs: Brisket: I chopped up the point, put them in a pan,with the marinade and the rub and then returned them to the smoker - they'be been in there about an hour i'll post a pic later I do have to say I appreciate the smoking process even more than I ever have - It takes a lot of work, and patience.. These are good things I will have to keep it up... __________________ Ad astra per aspera
Posts: 11,177

03-31-2012, 10:59 PM	#12
buddha You may think you know... Join Date: Mar 2005 Location: California Casino cash: $10006184	BBQ beans with burnt ends, or chopped up tri tip is always a crowd pleaser.
Posts: 2,183

03-31-2012, 11:34 PM	#13
SLAG Superbowl MVP Join Date: Oct 2005 Location: OOOOOOOOOOOOOLATHE Casino cash: $9910252	My first burnt ends: __________________ Ad astra per aspera
Posts: 11,177