I think I'll try this tonight on this lamb breast I picked up the other day. Looks like ribs, anyone ever cooked these before?
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
on somebody’s suggestion I tried a couple of the Heinz bbq sauces they put in those kiddy ketchup bottles and i was surprised. had Memphis and Kansas City and they were both bangin
and they don’t have a bunch of bullshyt in them
I also recently discover the joy of lacing the brown sugar with jalapeño powder
and they don’t have a bunch of bullshyt in them
I also recently discover the joy of lacing the brown sugar with jalapeño powder
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Really? No hfcs? I always see those but it's a gamble cause if I dont like them I'll throw them shyts in the trash before the food even cools down.
I'm on rubs. I barely use sauce any more. I get enough moisture from the juice and eat with veggies.
Nah those 2 at least use cane sugar
GnauzBookOfRhymes
Superstar
Brehs I killt it a cpl days ago...pics coming
ribs - one rack was standard with a sweeter/wetter sauce, the other was a JERK rub (the one with the detail). BOTH WERE ABSOLUTE FLAMESSS...the meat pulled back and bones slid out with zero effort. 225-250 degrees for first 2 hrs, regularly spritzed, then covered in foil with small amount of a mixture of the sauce and some stock for added moisture...almost a braising effect for another 2 hrs...then took out and brushed with sauce, and back in for another 15 minutes so it will set.
Chicken - hint of lemon, with garlic, thyme/rosemary/sage and butter crammed under the skin....SKIN came out CRISPY and the meat was so tender and smoky....i had it on a rack and put a small pan underneath with garlic/shallot/herbs/olive oil/a tiny bit of chicken stock to catch the drippings and make a sauce but to be honest it was so moist and flavorful you didn't even need it.
Brisket - this is my second brisket ever. The first brisket I ever smoked was a total disaster and I literally just threw it in the trash I was so pissed. Learned my lesson brehs. Mostly due to a realization about managing temperature control in my smoker. Never letting it get above 250, and I kept a pan of water inside during the part of the cook that the brisket was uncovered. interestingly enough I got this at a local Jewel Osco...this was the first time I ever saw them carry brisket. Got lucky because the meat was from the middle of a full brisket so it was like half of the point and half of the flat. started out at 225 and once it hit 160-165 (ended up being about 3 hrs), I wrapped it and added a TINYYY bit of beef stock (paranoid about it being dry after the first disaster) and it was in there for another 2 hours. For the size it seemed like it was a long cook (4.5lbs raw) but I was determined not to let the temperature get too high. I also did let it rest for almost an hour as difficult as that was.
The brisket had a salt/pepper/garlic/chipotle/and COFFEE rub. BREHS...the mfer came out JIGGLLLLYYYY AS FUKKKK...like a thickkk ass that's bent over and you palm one cheek and move it around you see that mfer waving back at you
...and the liquid thats kinda pooled underneath??? I mixed it with a little bit of a spicy sauce and used it as a dipping sauce....
zero leftovers.
ribs - one rack was standard with a sweeter/wetter sauce, the other was a JERK rub (the one with the detail). BOTH WERE ABSOLUTE FLAMESSS...the meat pulled back and bones slid out with zero effort. 225-250 degrees for first 2 hrs, regularly spritzed, then covered in foil with small amount of a mixture of the sauce and some stock for added moisture...almost a braising effect for another 2 hrs...then took out and brushed with sauce, and back in for another 15 minutes so it will set.
Chicken - hint of lemon, with garlic, thyme/rosemary/sage and butter crammed under the skin....SKIN came out CRISPY and the meat was so tender and smoky....i had it on a rack and put a small pan underneath with garlic/shallot/herbs/olive oil/a tiny bit of chicken stock to catch the drippings and make a sauce but to be honest it was so moist and flavorful you didn't even need it.
Brisket - this is my second brisket ever. The first brisket I ever smoked was a total disaster and I literally just threw it in the trash I was so pissed. Learned my lesson brehs. Mostly due to a realization about managing temperature control in my smoker. Never letting it get above 250, and I kept a pan of water inside during the part of the cook that the brisket was uncovered. interestingly enough I got this at a local Jewel Osco...this was the first time I ever saw them carry brisket. Got lucky because the meat was from the middle of a full brisket so it was like half of the point and half of the flat. started out at 225 and once it hit 160-165 (ended up being about 3 hrs), I wrapped it and added a TINYYY bit of beef stock (paranoid about it being dry after the first disaster) and it was in there for another 2 hours. For the size it seemed like it was a long cook (4.5lbs raw) but I was determined not to let the temperature get too high. I also did let it rest for almost an hour as difficult as that was.
The brisket had a salt/pepper/garlic/chipotle/and COFFEE rub. BREHS...the mfer came out JIGGLLLLYYYY AS FUKKKK...like a thickkk ass that's bent over and you palm one cheek and move it around you see that mfer waving back at you
...and the liquid thats kinda pooled underneath??? I mixed it with a little bit of a spicy sauce and used it as a dipping sauce....zero leftovers.
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GnauzBookOfRhymes
Superstar
what yall working on during coronavirus
General Mills
More often than not I tend to take that L.
im gonna try this
CreepyMcCreeperson
Veteran
You really should breh. Its one of my childhood friends company, black owned and taste GREAT!
GnauzBookOfRhymes
Superstar
Bought like 3 40lb bags of pellets. And have a freezer full of MEATS
Capital Steez
All Star
Are the Big Green Egg's / Kamodo Joe's worth the investment?
I want to cop one once I have balcony space available.
I want to cop one once I have balcony space available.
Yes. They aren't going to break or wear out. And if you grill/bbq a lot you're going to have lots of options and accessories.
The product isn't an issue. It's more of a usage thing. If you buy it and only use it 3 times in a year and only cook a pack of premade burger patties and some packaged hot dogs, maybe a stab of ribs, then no it's not a good investment.
I'd say if grilling/bbq isn't a hobby or something you do or will do a lot then these products are just too much grill for you. You can definitely save a lot of money, get a quality product and use it very sparingly and not take such a loss.
I should order a grill.
I checked a store yesterday for a brisket like
they didn't have any. Maybe because of st Patty's day, which they should be eating corned beef anyway. But maybe cause people are buying meat.That brisket looked fire.
I know it's probably out of the question in our current climate but check online marketplaces like letgo, craigslist, Facebook marketplace to get used (or sometimes new) grills etc. Last year I got a 16" Weber Smokey Mountain for $65. All it needed was new grates which I just ordered from Webers site and Amazon.