What kinda rubs yall working with. Doing home made or buying the pre-made stuff? Been wanting to try some of the Big Poppa Smokers rubs but didn't know if they really added anything over a standard brown sugar, onion powder, etc... home rub.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
Slaimon Khan Shah
SLAIMON KHAN SHAH = SHAOLIN MONK/S OF ISLAAM
I LOVE BARBEQUED LAMB!!!!
I'm back. At least I might be. Got the grill on, got a brisket on
I picked up a flat on a whim. Still got one or 2 in the deep freezer. Figured it's the 4th might as well grill some shyt. I'll probably do some chicken thighs too.
TheDarkskinnedDrake
All Star
Got the HEB grill smoking early 
I should've taken pics but I was and still am exhausted.
I low and slowed a flat. Which you aren't really supposed to do, you can but when it hits that stall, especially if you don't wrap (I don't wrap it at anytime except after I take it off the grill to rest) it can just stall out, which mine did. After the stall I hit about 190 and just refused to get any higher. I wanted to pull it at 195, but a brisket does what it wants. It never got higher than ,190. So I finally pulled it and wrapped it.
Regardless of temperature you pull the meat when the thermometer goes through easily. The fat cap was pure butter and I seasoned it very well. There was one time i don't know what happened but I overseasoned.
After a two hour wrap fam went ape shyt. It was a tad overcooked but it was seasoned right so with or without sauce there weren't complaints. While some of the meat was beginning to get dry and get that shredded beef look, the fat cap was melted and from a few people who don't chew up fat and hate gristle, I knew I did it right.
I'll say I've gotten lucky in the past with flats and been able to cook them at 230 for a number of hours. But from now on I'll do them at 275 and wrap once it hits 160.
I low and slowed a flat. Which you aren't really supposed to do, you can but when it hits that stall, especially if you don't wrap (I don't wrap it at anytime except after I take it off the grill to rest) it can just stall out, which mine did. After the stall I hit about 190 and just refused to get any higher. I wanted to pull it at 195, but a brisket does what it wants. It never got higher than ,190. So I finally pulled it and wrapped it.
Regardless of temperature you pull the meat when the thermometer goes through easily. The fat cap was pure butter and I seasoned it very well. There was one time i don't know what happened but I overseasoned.
After a two hour wrap fam went ape shyt. It was a tad overcooked but it was seasoned right so with or without sauce there weren't complaints. While some of the meat was beginning to get dry and get that shredded beef look, the fat cap was melted and from a few people who don't chew up fat and hate gristle, I knew I did it right.
I'll say I've gotten lucky in the past with flats and been able to cook them at 230 for a number of hours. But from now on I'll do them at 275 and wrap once it hits 160.
Finna make pork belly burnt ends and poor man's burnt ends..(chuck roast).
just my 2...
- cherry or pecan wood for most things >>>
- bone suckin BBQ sauce if you don't make your own
- saw a comment about lamb tasting funny, give yourself 3 hours and you can marinate that out. I'll post my formula if y'all want
- cigar City sweet heat if you don't make your own rub
I have the regular Weber kettle 22 and I've been able to make it do everything I needed it to do so far. I thought about modding the lid with a thermometer but Im not sure I need it.
grilling some kid shyt this weekend, burgers, dogs, kabobs...
- cherry or pecan wood for most things >>>
- bone suckin BBQ sauce if you don't make your own
- saw a comment about lamb tasting funny, give yourself 3 hours and you can marinate that out. I'll post my formula if y'all want
- cigar City sweet heat if you don't make your own rub
I have the regular Weber kettle 22 and I've been able to make it do everything I needed it to do so far. I thought about modding the lid with a thermometer but Im not sure I need it.
grilling some kid shyt this weekend, burgers, dogs, kabobs...
Bbqjank.com
Thank me later
Thank me later
I mix up my own almost exclusively, sometimes I'll follow measurements from queing forums but been just whipping then up lately. Been experimenting with variations adding in ground mustard, ginger, or allspice.
Hey breh nothing wrong with that. I'll slice em like briskets sometimes if not pulled. Ill have to try pork belly, you brine or marinade or just rub?Finna make pork belly burnt ends and poor man's burnt ends..(chuck roast).
Please do, can't never have too many marinade and rub recipes
for every 2 chops,
quarter cup lemon juice, quarter cup olive oil, clove minced garlic, teaspoon fresh rosemary chopped, tablespoon mustard, kosher salt, black pepper, onion powder
let it marinate for 3 or 4 hours you barely taste that weird lamb taste. thats the only way i can even eat it
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Yeah I'll have to try a chuck as burnt ends. That's the belly burnt ends in the foil? That shyt looks good as hell, gone have to buy one laterJust a rub
Dang, I got all that on deck too, cept for the lamb of course. Place around the way be selling those lil lamb tbones but in bulk, i so once clear room in my freezer gone try for sure. You mean regular yellow mustard right and not ground? Thx
Just a rub
Did you cut the big chunk of meat into little chunks and THEN grilled it???
its looking so damned good with those bite sized pieces...