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The Library => Auburn Culinary Center => Topic started by: Buzz Killington on July 03, 2013, 10:41:23 AM
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Going home tonight after work to get the smoker started. Boston Butt, pork ribs, beef brisket and a turkey breast will all be on the 4th menu. Trying a recipe I got from some fellow Xers on the ribs, and I have some good Pilliteri's rub/marinades for the rest.
What's on your menu?
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We were all headed to Lake Eufaula for the annual family gathering. Every year we leave there going, "Never again". But we always wind up going back. This year....since we're getting Noah's Ark type flooding for the next several days, no lake trip. Which means the usual mundane burgers on the grill will turn into something more like the Buzzer menu. Ribs and a butt will most definitely be on the Egg. Happened to see a few tips for baby backs on the intertubes the other day.
Maybe some of our resident experts like AU1 can elaborate or offer some advice on this. The article I read said to trim the "silver skin" from the ribs before marinating to help the marinade absorb into the meat better and prevent some charring when put on the grill. (I like a little charring) Also, they recommended adding apple juice to them when slow cooking.
On the butts, I honestly haven't done many on the grill. Any recommendations?
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The article I read said to trim the "silver skin" from the ribs before marinating to help the marinade absorb into the meat better and prevent some charring when put on the grill. (I like a little charring) Also, they recommended adding apple juice to them when slow cooking.
On the butts, I honestly haven't done many on the grill. Any recommendations?
I would get rid of the thin membrane before marinating. If smoking which buzz seems to be doing, I would cook them for a couple of hours, sprinkle a little more rub on them, lay them out on a piece of foil and squirt them down with butter and apple juice and let them cook for a couple of more hours wrapped in the foil. I then usually pull them out of the foil and let them go for one more hour if needed.
I have never done a butt on the grill. I would use a charcoal tray thingy or some kind of divider to keep the coals on one side and set the butt away from the direct heat. Wait, don't you have an Egg? Why do you not have the smoking plates?
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I would get rid of the thin membrane before marinating. If smoking which buzz seems to be doing, I would cook them for a couple of hours, sprinkle a little more rub on them, lay them out on a piece of foil and squirt them down with butter and apple juice and let them cook for a couple of more hours wrapped in the foil. I then usually pull them out of the foil and let them go for one more hour if needed.
I have never done a butt on the grill. I would use a charcoal tray thingy or some kind of divider to keep the coals on one side and set the butt away from the direct heat. Wait, don't you have an Egg? Why do you not have the smoking plates?
Because I'm an amychure at teh professional grillz. Srsly, don't really know what smoking plates are. I have an idea but never used them. Me and a buddy did a Boston Butt on the Egg one time, cooking it for several hours on indirect heat. Tasty but turned out a little tough.
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Hotdogs and cornflakes.
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Hotdogs and cornflakes.
Doesn't get any more American than that. Don't forget the beer.
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Because I'm an amychure at teh professional grillz. Srsly, don't really know what smoking plates are. I have an idea but never used them. Me and a buddy did a Boston Butt on the Egg one time, cooking it for several hours on indirect heat. Tasty but turned out a little tough.
This thing.... http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/plate-setter/ (http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/plate-setter/)
Should have been plate and not plates. The Egg only uses one while the Primos uses two. I was confused on the two for a minute.
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Doesn't get any more American than that. Don't forget the beer.
Pabst-Schlitz-Lonestar-Milwaukee's Best-Pearl-Schmidt's-Falstaff.
A case each-should set me back about $20.00.
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Pabst-Schlitz-Lonestar-Milwaukee's Best-Pearl-Schmidt's-Falstaff.
A case each-should set me back about $20.00.
Aaahh...brings back memories of my Auburn days.
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This thing.... http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/plate-setter/ (http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/plate-setter/)
Should have been plate and not plates. The Egg only uses one while the Primos uses two. I was confused on the two for a minute.
$75.00 for the Plate Setter. Going by the local Egg retailer today to check it out. I don't know what it's like for the rest of you heathens in your neck of the woods, but it's raining like a broke dick dog here in the Wiregrass. Supposed to all day tomorrow too. Gonna' make the grilling an adventure. Oh well, I'm a trooper. The masses must be fed. They're counting on me.
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Pabst-Schlitz-Lonestar-Milwaukee's Best-Pearl-Schmidt's-Falstaff.
A case each-should set me back about $20.00.
Aaahh...brings back memories of my Auburn days.
Fucking rich college kids. :getoff:
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$75.00 for the Plate Setter. Going by the local Egg retailer today to check it out. I don't know what it's like for the rest of you heathens in your neck of the woods, but it's raining like a broke dick dog here in the Wiregrass. Supposed to all day tomorrow too. Gonna' make the grilling an adventure. Oh well, I'm a trooper. The masses must be fed. They're counting on me.
I'm just bringing the smoker inside. That shouldn't be a problem, right?
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I'm just bringing the smoker inside. That shouldn't be a problem, right?
Nope, makes it easier to find your house.
http://www.youtube.com/watch?v=0EFOYfLn994
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I'm just bringing the smoker inside. That shouldn't be a problem, right?
Just open a couple of windows and turn on the ceiling fans. It'll be fine.
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Our grilling extravaganza got cancelled due to biblical-type rain.
So, took the party indoors and made braised beef short-ribs over mashed cauliflower.
Fucking amazing.
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Our grilling extravaganza got cancelled due to biblical-type rain.
So, took the party indoors and made braised beef short-ribs over mashed cauliflower.
Fucking amazing.
Niiicce. Went ahead with our grilling despite the flood. Fortunately, the roof on man-pit extends out enough to get under and stay relatively dry. Got my drank on way too much and I'm paying dearly for it here at work.
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Got my drank on way too much
I figured this was the case based on your last couple of texts...especially the pic.
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I figured this was the case based on your last couple of texts...especially the pic.
I texted you?
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So...you send Weskie the shower pics, and I get nothing?
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BTDub, I thought I had smoked enough food to feed a small army. Not so much, as it turns out.
We had 14 family members that by my best calculation ate approximately 23.55670 pounds of meat each.
Me...I just ate around 16.325 pounds of turkey and brisket.
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BTDub, I thought I had smoked enough food to feed a small army. Not so much, as it turns out.
We had 14 family members that by my best calculation ate approximately 23.55670 pounds of meat each.
Me...I just ate around 16.325 pounds of turkey and brisket.
I overcooked. (And over-drank) We had exactly 15 people chowing down and I cooked 8 racks of baby back ribs along with about 30 wings. I've got approximately 23.55670 pounds of meat left over.