Food and Drink BBQ/Smoking n00b help... - Page 5

**The Franchise** · 03-27-2012, 11:40 AM

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.

Stewie · 03-27-2012, 04:21 PM

Quote:

Originally Posted by Extra Point

Screw the Q if your gathering is on Friday. Bring a loaf of bread with sunflower seeds in it.

Otherwise, I'll guarantee you can smoke a butt over the weekend, using the method I described, and it will turn out well. This BS of making shit on the first try is just that.

I smoked two briskets using this method, on my FIRST go-round. Buy those Weber charcoal rails, to make sure that the coals are indirectly heating the meat.

If you're totally unsure, then use a rectangular foil cake pan with an inch of water in the bottom. Water will regulate the temp in the kettle grill, but this method takes a lot longer, as you're heating the water mass, as well as the meat. Make sure you sweep the ash whenever you flip and recharge the coals.

BBQ in a crock pot is sacrilege.

Our BBQ team has done tons of variations on how to get the best BBQ result. A Weber kettle is the worst option for low and slow. WAY too much fuel/air variation. It's starve/flame... flame/starve. The problem is that's there is too much volume in the kettle. Can you make something edible? Yes. Are there better ways? Hell yes.

We participate in a non-sanctioned BBQ contest every year. All things go. You'd be amazed by the great Q from every cooking method. I quit being a BBQ snob then.

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.

**Dartgod** · 03-27-2012, 04:36 PM

Quote:

Originally Posted by SLAG

I picked up one of these about two weeks ago: http://www.brinkmann.net/products/ou...tem=852-7080-E

I've used it just as a grill so far but I want to begin to smoke my own meats and create my own burnt ends..

Thanks for the thread any other suggestions

I have that one. It works ok, but you might want to make some mods to it.

This guy goes all out, too much here that I don't have the tools for, but I recommend the charcoal grate and putting in a proper temp gauge. I actually put in two gauges, one at each rack level.

http://home.comcast.net/~day_trippr/smoker_mods.htm

**bevischief** · 03-27-2012, 04:47 PM

Quote:

Originally Posted by Dartgod

I have that one. It works ok, but you might want to make some mods to it.

This guy goes all out, too much here that I don't have the tools for, but I recommend the charcoal grate and putting in a proper temp gauge. I actually put in two gauges, one at each rack level.

http://home.comcast.net/~day_trippr/smoker_mods.htm

I have one of those but upgraded to this. Love it perfect size for the the wife and I.
http://www.bbqguys.com/item_name_Med...m_2545011.html

**Dartgod** · 03-27-2012, 04:49 PM

Quote:

Originally Posted by bevischief

I have one of those but upgraded to this. Love it perfect size for the the wife and I.
http://www.bbqguys.com/item_name_Med...m_2545011.html

I wish I could upgrade, but I have too much money going out right now on home improvements.

Extra Point · 03-27-2012, 04:51 PM

Quote:

Originally Posted by Stewie

Our BBQ team has done tons of variations on how to get the best BBQ result. A Weber kettle is the worst option for low and slow. WAY too much fuel/air variation. It's starve/flame... flame/starve. The problem is that's there is too much volume in the kettle. Can you make something edible? Yes. Are there better ways? Hell yes.

We participate in a non-sanctioned BBQ contest every year. All things go. You'd be amazed by the great Q from every cooking method. I quit being a BBQ snob then.

With the lid on and the upper vent throttled, there's no flame in the kettle grill. I've smoked turkeys in a 22.5" Weber kettle grill. If you don't lift the lid between charges, you're good.

**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.

SLAG · 03-30-2012, 08:50 PM

Quote:

Originally Posted by Dartgod

I have that one. It works ok, but you might want to make some mods to it.

This guy goes all out, too much here that I don't have the tools for, but I recommend the charcoal grate and putting in a proper temp gauge. I actually put in two gauges, one at each rack level.

http://home.comcast.net/~day_trippr/smoker_mods.htm

I took your advice and Installed two temp gauges

Sorry for the crappy pix

My Wood is soaking in water

My Brisket and ribs have been soaking in Marinade since about 3pm

Tomorrow is the day......

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?

Psyko Tek · 03-30-2012, 10:10 PM

Quote:

Originally Posted by Pestilence

It's actually something I'd like to keep on doing. I'm not sure it would be on a regular basis but I'm pretty sure you can't be a man and not own a grill.

if you have to type this sentence....
welll
are you under 25?

03-27-2012, 11:40 AM
The Franchise Most Valuable Villain Join Date: Dec 2006 Casino cash: $3195047	BBQ/Smoking n00b help... 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.
Posts: 91,943

03-27-2012, 04:21 PM	#62
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	#67
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	#68
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	#69
The Franchise Most Valuable Villain Join Date: Dec 2006 Casino cash: $3195047	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: 91,943

03-27-2012, 05:29 PM	#71
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	#72
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9965202	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