I thought it would be cool to have a thread about barbeque. Maybe your favorite recipe or a technique you use to produce finger lickin’ good Q.
There’s nothing better than good Brews, Blues and BBQ’S.
I smoked a beef briscuit and made a twice baked potato with a side of green beans.
Briscuit on the smoker getting real happy!
The happy meal is served! 8)
Wash it down with a good amber ale!
While listening to some Chicago Blues.
Blues, brews, and BBQs – it’s a way of life. 8) That brisket looks great, bluesman. I have a WSM too, although I haven’t tried to smoke brisket yet. Do you have a suggested rub recipe?
So far, baby back ribs have been my most successful smoking meat. I like to do sort of a mexican-inspired rub with multiple varieties of dried, toasted, ground chiles (usually chipotle, chiles de arbol, ancho, guajillo, pasilla), cumin, cayenne, onion and garlic powder, salt, pepper, and mexican oregano. I like to slather the ribs with yellow mustard before applying the rub. I usually use a combination of smoke wood (white oak, cherry, apple). I start the ribs meat-side down on the cooking grate and flip them after the first hour. Then, I cook the ribs for a few hours more and take them off when they pass the tear test. I like to use a spicy Texas-style BBQ sauce to finish the ribs (but not too much – the meat itself needs to stand out).
Here’s a photo of my last rib smoke. I made some homemade fries and a spinach salad to go with the ribs.
don’t want to drive the thread off topic, but do you guys like the WSM smoker (18" or 22"?). I have never smoked other than to use my Weber grill as a make-shift one, would it be easy enough for a newb?
aHHH yeah Matt.
The ribs look lip smackin’ delicius.
blatz,
I have the 18" and it’s incredibly user friendly. With a little guidance from www.virtualweberbullet.com, I made some killer baby backs the first time I fired it up. I had done some smoking on a Weber performer grill before, but the WSM took it to a different level.
Go for it!
The Cadillac of chimney style water smokers.
Weber makes a fantastic product.
Get the widebody (22") a rack will fit easier.
about it being easy, shhhhh, you don’t want anyone to know it didn’t take 20 years to learn how to turn out great meat. Let’s just keep that our little secret
Here’s the BBQ guru Steven Raichlen’s KC style BBQ Sauce recipe. I give it the bluesman’s twist by adding some New Mexico chili powder to it. A fantastic all- around grilling sauce. Slather it on anythiing form babybacks to burgers.
Basic Barbecue Sauce Recipe
This is the type of sauce that most people in the United States think of as barbecue sauce: Brown sugar and molasses make it sweet; liquid smoke makes it smoky–there isn’t a Kansas City pit boss around who wouldn’t recognize it as local. Slather it on ribs and chicken, spoon it over pork shoulder, and serve it with anything else you may fancy. You won’t be disappointed.
Makes about 2-1/2 cups
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper
Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.
As you may have seen in the “Pub” section, I slow grill/smoked a 12-pound brisket and a 10-pound pork roast. The meat was on the grill for thirteen hours. I used a beer mop for the brisket and a slightly different on for the pork. Otherwise, I put no sauce on the meat but I do have it available at serving time. Underneath the meat, I keep a pan of water to keep the meat moist. This past weekend’s effort was the best yet. We served it with a keg of Oaked Arrogant Bastard clone.
mod edit: removed bad photo link
Hot Diggity Dogg!
Looks fantastic!
Pit BBQ is awesome. I love watching the competitions. It takes alot of failures to get to the top of the pack with the best pit bosses. Just like brewing beer…it’s trial and error until things begin to come together.
Thanks. I had a lot of fun doing it and it’s kind of like being a proud father.
I said it in the other thread, and I’ll say it again: well done, Tesla! That looks so incredibly tasty. Beer mop – I’m intrigued.
Recipe by: The Smoker King
Brisket Mop Recipe
Ingredients:
1-Can dark beer (Shiner Bock works great, and don’t forget to get some for you too)
1-Cup cider vinegar
1/2-Cup light oil (Canola is good)
1-Small onion, diced
3-Cloves garlic, minced
1/2-Cup Worcestershire sauce
1-Tsp freshly-ground black pepper
1-Tsp salt
1-Tbsp Cayenne
1-Tbsp Mustard Powder
1-Tsp Cumin
Juice from 1 Lemon
Instructions:
Thanks for that recipe! I’ll definitely use it when I smoke brisket (which I haven’t done yet).
Man, I used to drink a lot of Shiner Bock in college.
I didn’t use Shiner. I used a German dark beer. Kostritzer.
I’m a BBQ nut myself. Lately I’ve been doing more direct or indirect grilling, steaks and butterflied chickens and the like.
All above looks good. Just picked up a corned beef brisket flat which I will coat in a pepper rub and smoke…fake pastrami, but its still fantastic!
I was wondering when you were going to make your way over here, nic. Cheers!
Yeah Nick…I just broke in the Weber 22.5" Gold One Touch this past weekend. I grilled your typical burgers and dogs…but I also grilled a spatchcocked chicken that was marinated in Pride of the Deer CampBBQ (complements of Jeff Smith) and used my standard dry rub. I indirect grilled the chicken. It turned out fantastic.
Yeah, I used to direct grill spatchcocked chickens (lid on), I guess sort of “living dangerously” as it were. They tended to come out pretty well and had that unique direct grilled taste. However, I have become more moderate of late and am indirect grilling them, they come out better I think that way.
Next up…spatchcocked partially deboned turkey! That should be a nice challenge. Not sure whether I should do that on the WSM or the kettle.
I say WSM for the turkey. Smoked turkey is awesome…or if you prefer the kettle…I would use your smokenator. 8)
