BBQ Tips and Recipes
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Bought a Weber bbq, get a great recipe from a webber every Friday. Haven't tried a lot but my mouth waters every one I read.
For ribs, what I do is take a big pan, put a tiny bit of water at the bottom. I just put the seasoning or dry rub on the ribs, cover the pan with foil (has to be a deep pan so you put the tinfoil over the top without the ribs sticking out) and put it into the over for about an hour. I then take them out, but my desired dry rub/seasoning on again, and just sear them on the bbq on indirect heat about 10 per side. They come out great.
Wow and thank you. It was delicious and made chicken very tasty (drums and thighs) and so moist and juicy with crispy skin and I followed the mix exactly. I marinated night before and it helped cooking the chicken on cast iron griddle in BBQ closed dome at 385 to 400F for 33 mins and turning 4 times. Everybody was licking their fingers and SO teared up...like I said wow.
This was exactly what I hoped to get from this thread and this made it worth it.
The smoke cooking also looks delicious but way out of my leage for now...maybe in a year or so.
This was exactly what I hoped to get from this thread and this made it worth it.
The smoke cooking also looks delicious but way out of my leage for now...maybe in a year or so.
I like the dianah's line of sauce but if you look at the ingredients and compare with stuff online you could make your own. if you look up slow cooker recipes usually it calls for sauce, water, onions, black pepper and salt. Then cook for 6 hours then crisp them up using oven or grill. To be honest oven at high heat works well as the meat wants to fall apart.
For nice Flavorful juicy burgers/steak or chicken on the bbq here are a few tips.
- Season meat overnight in refrigerator.
- Remove from refrigerator 30-60 mins to get to room temp. (never cook cold meat)
- Sear meat. If you don't have a searing burner then cook on high for first 1.5 mins then reduce heat to medium heat. Flip and repeat heat settings (depending what your cooking and how you want it Med./Med. Well/ Well times will vary)
- Only flip once.
This is really the most import step for a flavorful juicy meat.
- Let meat rest for 5 mins. Remove from grill and let sit in cold oven. (uncovered)
This will allow the juices to build up and allow the seasonings to be absorbed by the juices.
and never cut the meet to check if it is cooked. You can pierce it using a meat thermometer but never cut with a knife or use the finger test to check. (Finger Test)
- Season meat overnight in refrigerator.
- Remove from refrigerator 30-60 mins to get to room temp. (never cook cold meat)
- Sear meat. If you don't have a searing burner then cook on high for first 1.5 mins then reduce heat to medium heat. Flip and repeat heat settings (depending what your cooking and how you want it Med./Med. Well/ Well times will vary)
- Only flip once.
This is really the most import step for a flavorful juicy meat.
- Let meat rest for 5 mins. Remove from grill and let sit in cold oven. (uncovered)
This will allow the juices to build up and allow the seasonings to be absorbed by the juices.
and never cut the meet to check if it is cooked. You can pierce it using a meat thermometer but never cut with a knife or use the finger test to check. (Finger Test)
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10 lb beef brisket BBQ d on the big green egg with charcoal of course. Spent one day in a rub, injected with Apple juice, then smoked 16 hours @ 220F, until it reached an internal temperature of 180f, the brisket was periodically spritzed with Apple juice during the smoking process
This beef brisket over Easter,was unlike any you would find in a restaurant of any calibre...simply awesome. Company drooled throughout the meal.
I also smoked 4 pork hocks simultaneously , which will then be used as an ingredient in home made beans and chili recipes, which will be baked in a Lodge Dutch oven on the big green egg as well
10 lb beef brisket BBQ d on the big green egg with charcoal of course. Spent one day in a rub, injected with Apple juice, then smoked 16 hours @ 220F, until it reached an internal temperature of 180f, the brisket was periodically spritzed with Apple juice during the smoking process
This beef brisket over Easter,was unlike any you would find in a restaurant of any calibre...simply awesome. Company drooled throughout the meal.
I also smoked 4 pork hocks simultaneously , which will then be used as an ingredient in home made beans and chili recipes, which will be baked in a Lodge Dutch oven on the big green egg as well
You bought one of the best , enjoy
I have one on mine every one in my building does , a nice rib eye just would n`t be same
I might try The Big Easy oiless turkey fryer nexthttp://
10 lb beef brisket BBQ d on the big green egg with charcoal of course. Was the brisket expensive? Was the brisket expensive? I understand that briskets are sky high in price now due to the demand for smoked meat. Just like flank steak that is now prized for stir fry and chicken wings for BBQ some previously cheap some cuts are outrageously expensive now. Spent one day in a rub, injected with Apple juice, then smoked 16 hours @ 220F, until it reached an internal temperature of 180f, the brisket was periodically spritzed with Apple juice during the smoking process
This beef brisket over Easter,was unlike any you would find in a restaurant of any calibre...simply awesome. Company drooled throughout the meal.
I also smoked 4 pork hocks simultaneously , If you braise the hocks in a skillet with 50/50 water and apple juice. 1/2 inch of hot liquid and turn it every 2 mins. you will get good cracklin skin on the hochs. When almost done put under broiler. which will then be used as an ingredient in home made beans and chili recipes, which will be baked in a Lodge Dutch oven on the big green egg as well
Drool ... that looks amazing! Do you monitor the temps using a maverick?http://
10 lb beef brisket BBQ d on the big green egg with charcoal of course. Spent one day in a rub, injected with Apple juice, then smoked 16 hours @ 220F, until it reached an internal temperature of 180f, the brisket was periodically spritzed with Apple juice during the smoking process
This beef brisket over Easter,was unlike any you would find in a restaurant of any calibre...simply awesome. Company drooled throughout the meal.
I also smoked 4 pork hocks simultaneously , which will then be used as an ingredient in home made beans and chili recipes, which will be baked in a Lodge Dutch oven on the big green egg as well
Temp is monitored via a DigiQ. It has two sensors, one for the meat and one for the ambient temperature inside the BBQ
The temperature of the coals is controlled by a fan locked into the lower vent of the egg. You set the desired temp, and when it drops, the fan clicks in to raise the temp to the pre-set temp. It can smoke for over 30 hours on one fill of charcoal, hence after the brisket, smoke some ribs for 5 hours, then thin slices of sirloin for beef jerky.
The critical ingredient to a great BBQ session is having beers handy
It's a beautiful thing
Glad you liked it. It's my go to rub. If you like it spicier, go heavier on the cayenne pepper and I like to use smoked paprika, to give it a more smokier flavour.
Considering the cost of other cuts, that does not seem too expensive, but I never did a brisket. An old guy ( he was in WWII ) told me that his mom use to do briskets because they were not well off and it was a cheap cut of meat. He also told me it was tough, but that may be because they did it in a oven over just a couple of hours. I was also told that in the 60s and 70s flank steak that is now near $20 lb. today was the price of hamburger meat back then because there was no demand..
Now that's hardcore bbq'ing and I couldn't agree more on your critical ingredient!
Beef is getting more expensive and it is expected that the prices will go up even more. Even ground beef is starting to get expensive compared to a couple of years ago.
