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Old 09-26-2013, 01:04 PM  
Bwana Bwana is offline
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Making Jerky / Everything BBQ Tips Thread

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department.

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Old 09-27-2013, 08:08 PM   #106
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Originally Posted by MTG#10 View Post
Agreed. Ive NEVER had good ribs from a restaurant, not even in Memphis...at least nothing anywhere close to mine. Pretty disappointing really because I often crave ribs but dont feel like doing all the work.
Yep, life is too short for skank beer or bad ribs.
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Old 09-27-2013, 08:17 PM   #107
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I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
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Old 09-27-2013, 08:20 PM   #108
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Summer sausage. Hell yes.
see I don't do bambi.
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* The Chiefs have more player-committed murder-suicides than playoff victories in the past two decades.

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* Brodie Croyle (!) is the only quarterback drafted by the team to start a game for them since the mid-80's...and he barely beat out Damon Huard in the process. Croyle then promptly lost all six of his starts. He couldn't even beat out Tyler Thigpen once he returned from injury.
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Old 09-27-2013, 08:21 PM   #109
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Ryan:

* The Chiefs have more player-committed murder-suicides than playoff victories in the past two decades.

* During last year's meltdown against the Colts in the post season, it looked like the injuries slider was turned up to 100% and they were carting bodies off the field like they were filming B-roll for "The Strain".

* Brodie Croyle (!) is the only quarterback drafted by the team to start a game for them since the mid-80's...and he barely beat out Damon Huard in the process. Croyle then promptly lost all six of his starts. He couldn't even beat out Tyler Thigpen once he returned from injury.
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Old 09-27-2013, 08:23 PM   #110
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Rack I smoked a couple weeks ago. I don't think it's bad for a rookie.

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Old 09-27-2013, 08:26 PM   #111
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Originally Posted by McFly View Post
Rack I smoked a couple weeks ago. I don't think it's bad for a rookie.

looks good.
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* The Chiefs have more player-committed murder-suicides than playoff victories in the past two decades.

* During last year's meltdown against the Colts in the post season, it looked like the injuries slider was turned up to 100% and they were carting bodies off the field like they were filming B-roll for "The Strain".

* Brodie Croyle (!) is the only quarterback drafted by the team to start a game for them since the mid-80's...and he barely beat out Damon Huard in the process. Croyle then promptly lost all six of his starts. He couldn't even beat out Tyler Thigpen once he returned from injury.
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Old 09-27-2013, 08:27 PM   #112
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do you guys food processor your rubs? I'd recommend that.
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Ryan:

* The Chiefs have more player-committed murder-suicides than playoff victories in the past two decades.

* During last year's meltdown against the Colts in the post season, it looked like the injuries slider was turned up to 100% and they were carting bodies off the field like they were filming B-roll for "The Strain".

* Brodie Croyle (!) is the only quarterback drafted by the team to start a game for them since the mid-80's...and he barely beat out Damon Huard in the process. Croyle then promptly lost all six of his starts. He couldn't even beat out Tyler Thigpen once he returned from injury.
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Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.Simply Red is obviously part of the inner Circle.
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Old 09-27-2013, 08:29 PM   #113
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Old 09-27-2013, 08:32 PM   #114
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Quote:
Originally Posted by McFly View Post
I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
I dont on ribs but I do on a shoulder roast. And no you cant taste the mustard...at least I cant and Ive never met anyone that could.
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Old 09-27-2013, 08:33 PM   #115
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Originally Posted by Simply Red View Post
looks good.
Thanks, that one cooked a little hot....but like I said, I'm learning.
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Old 09-27-2013, 08:38 PM   #116
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Quote:
Originally Posted by MTG#10 View Post
I dont on ribs but I do on a shoulder roast. And no you cant taste the mustard...at least I cant and Ive never met anyone that could.
Thanks man. I've always considered mustard to have such a strong taste, I just figured it would alter the overall flavor.
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Old 09-27-2013, 08:39 PM   #117
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Old 09-27-2013, 08:50 PM   #118
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I love ribs. A lot. I've had some decent ones in restaurants but all of the have been good Q restaurants.

I made some last weekend and over cooked them some. I foiled them after 3 hours. And they were really soft and a little mushy. But my ****ing Christ they were moist and flat out amazing. I mean, technically I screwed them up but they were glorious.
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Old 09-27-2013, 09:11 PM   #119
Bwana Bwana is offline
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Quote:
Originally Posted by McFly View Post
I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
Yeah I changed my thread title to try to get the conversation going in a broader direction.
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Old 09-27-2013, 09:19 PM   #120
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Quote:
Originally Posted by McFly View Post
I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
I do. I wash the ribs, trim the fat and membrane, dry rub them down, wrap and fridge overnight, start the fire, and just before the ribs go on I rub them down with plain yellow mustard.

It's not for the taste, as it doesn't impact overall flavor in a mustard-y way.... It's more to seal the dry rub in and to create a tacky texture. It makes a great bark when it's all said and done.
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