And maybe some baby backs, too. Some people like spare ribs. I like baby back ribs.
Yo Greenie! When is the BBQ this weekend?
^Somewhere in between the 1120 clients and the 1065 clients.
BBQ season really comes after October 15.
Actually, It’s my turn to take breakfast to Sunday School on the 19th. So I’m going to smoke a brisket. Believe it or not, the prime brisket at my local grocery store is only 20 cents per pound more than the regular stuff.
You’re bringing brisket to breakfast? That’s the most Texas thing I’ve heard.
Respect.
I’m cohosting a BBQ this weekend. I’m in charge of the chicken. Here’s how I’m rolling. I’m getting some fresh birds today after work. As Blake properly mentioned, brining the bird is the most important aspect in regards to the tasty outcome. I’m going to keep it G and simply use a saltwater brine with a lil hot pepper kick. The birds will begin brining first thing in the morning. After rinsing the birds, I’ll pack a dry rub on them. One will be mesquite, one Cajun, one Injun, one spicy, and so forth. I’m going to play it all by ear. The following day they will go on the barrel cooker and smoked low and slow at 225-250 until the internal temp of 170 is hit. While the meat is slow smoking, we’ll be tossing around a football, pourin’ 40s, and likely reminiscing about the good ol days.
Not just brisket. Brisket tacos.
You wrap the brisket in a tortilla and put other toppings on it. Shredded cheese, BBQ sauce, hot sauce, sour cream, pico de gallo, guacamole, etc.
I’ll try to take some pictures of the before and after product, if I remember.
(edit - the hot sauce is either store bought or made with serrano peppers. Not made with ghost reapers or what not. I’m not trying to kill everybody at church.)
If you’re cooking that low & slow, make sure you soak some wood chips first. You want to get a lot of smoke on the meat.
If you’re not going to smoke it (no homo), then I wouldn’t cook that low.
Unlike Richy Rich Greenie here, I don’t have a BGE. This is a ghetto trailer hitch barrel cooker that will be full of charcoal and soaked wood chunks. Wood chips burn too fast.
Damn that sounds good. Almost enough to get me to church.
Why not? It would get them with God that much sooner.
Maybe fiery explosive diarrhea is just not the first impression they want to make with God.
Who doesn’t enjoy a good laugh at the expense of someone with fiery explosive diarrhea?
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Pic didn’t show up like I anticipated. It was supposed to be tonight’s meal–a rack of spare ribs.
Very tasty indeed, but I believe I like baby back ribs better.
All right, so I bought a Traeger on Monday. Took it for a test run last night. Nothing fancy, just salmon and burgers. Gotta say, it’s pretty awesome. It’s so easy to use. I think I’m going to try smoking some brisket this weekend. Should be interesting as I’ve only been a consumer of BBQ. Never been behind the wheel.
I’m excited right now.
I’m interested to know how the Traeger does.
I was talking to a practicioner of BBQ the other day, and I told him that I was considering buying an electric smoker. He suggested buying a pellet pooper instead. He says that it’s easier, cleaner, and the food tastes better. Just pour in your pellets and turn the knob.
I’m also wondering–can I pour in enough pellets that I can sleep (or otherwise walk away) for eight hours? I have heard that after 4-5 hours, you have to resupply.