Sweet Baby Ray's is ok but I prefer this

Jul 25, 2020 21:47:26 GMT bodyslam said:

Sweet Baby Ray's is ok but I prefer this

I’ll keep an eye out. We buy SBR mostly because my wife doesn’t really like BBQ sauce but she can tolerate that one.

...

I just threw some potatoes on as well. Completely experimental. I found that at the temp I’m at now they should take around 2.5 hrs to cook (wrapping half way through) so we’ll see if they’re done in time for dinner. Worst case scenario I throw them in the oven on high for 15 mins.

Progress on ribs so far posted on my twitter for those of you that crave pics:

On a side note, why do Canadians call small pieces of ham "bacon'

RT, do you wrap halfway?

Jul 25, 2020 23:20:52 GMT thereallt said:

On a side note, why do Canadians call small pieces of ham "bacon'

Not sure what you mean. We call bacon bacon, and what you guys refer to as “Canadian bacon” we call back bacon. Ham is ham.

Jul 25, 2020 23:42:47 GMT iNCY said:

RT, do you wrap halfway?

Yep. Wrapped them about an hour ago with brown sugar, honey and butter. Going to check them in a few to see if they’re done or not.

I think the potatoes are going to cook faster than expected. Going to cover them in butter and put foil over top and move them back to the top rack where they were. Hoping they don’t turn to mush.

Jul 25, 2020 23:20:52 GMT thereallt said:

On a side note, why do Canadians call small pieces of ham "bacon'

Like RT said, no clue what you're talking about.

Side bacon is bacon.
Back bacon is called peameal bacon. For some reason, Muricans call it Canadian bacon. 
Ham is called ham. 

What's your understanding of this? And what do you call call these three distinctly different items?

RT real happy for you and your new toy. Didn't mention it in the other post, but like iNCY I am also jealous. 

Bacon in Australia:
If you offer someone bacon, they will generally be expecting "Middle bacon", they might be disappointed to receive "Side Bacon"
Normally "Side Bacon" is called "Streaky Bacon" here.

If we are talking about Ham, it is cured meat that is cold.
Nobody here would confuse ham with bacon.

Updated my twitter post with the finished product.

I came. Twice.

Smoked some drumettes. Turned out real nice!


RT , have you done brisket yet?


 

RT, you'd better be abusing your new toy! iNCY, do anything nice on your grill lately? When are you going to buy yourself your new toy? God knows you deserve it considering how hard you work.


Here's my smoked pork belly from today. Dry brined it for 18 hours. Smoked using just applewood for 4.5 hours. Rub was salt/pepper/chili powder/smoked paprika/brown sugar. I was very pleased with the results. I think next time I'll use less salt and add some cayenne for more heat.


🤯 need some food reinforcements? I can overnight some to you. 

Aug 26, 2020 2:09:03 GMT Foos said:

RT, you'd better be abusing your new toy! iNCY, do anything nice on your grill lately? When are you going to buy yourself your new toy? God knows you deserve it considering how hard you work.


Here's my smoked pork belly from today. Dry brined it for 18 hours. Smoked using just applewood for 4.5 hours. Rub was salt/pepper/chili powder/smoked paprika/brown sugar. I was very pleased with the results. I think next time I'll use less salt and add some cayenne for more heat.


🤯 need some food reinforcements? I can overnight some to you. 

How many cans of Baconator Pringles would it cost me?

Foos, that pork belly looks incredible! How did the fat render down well?
I am going to buy the Smoker when our shops re-open... We are in week 3 of a 6 week shutdown and all of retail is closed except for essentials like fuel, pharmacies, grocery and trade stores... That's it.
I also cannot travel more than 5km from my house unless it is for work.
I'm growing my beard until the lockdown ends...

But they have actually cracked down on production on abattoirs so there is less meat available at the moment.
So not much grilling, but I might do some steaks tomorrow night, will post photos.
As for the crazy hours... Worked 9am to 3am yesterday and then 9am to 7pm today...

🤯, just one. All I want is one can.

iNCY, I smoked the belly to 165, and the fat was mostly rendered. I decided to keep going, and ended up pulling it off at around 180. I had some today, where I sliced it thin and threw it in a hot pan and seared it and crisped it up a bit. Excellent stuff! Screw bacon! (I don't mean that bacon, I still love you). I will definitely be smoking pork belly often.

When it's the dead of winter here, and you're enjoying your Australian summer, please feel free to make me jealous once you have your smoker and post pictures of all of your wonderful wonderful smoked meat. And possibly other products (I do have a plan to smoke a chunk of gouda some day)

Aug 27, 2020 1:43:42 GMT Foos said:

🤯, just one. All I want is one can.

iNCY, I smoked the belly to 165, and the fat was mostly rendered. I decided to keep going, and ended up pulling it off at around 180. I had some today, where I sliced it thin and threw it in a hot pan and seared it and crisped it up a bit. Excellent stuff! Screw bacon! (I don't mean that bacon, I still love you). I will definitely be smoking pork belly often.

When it's the dead of winter here, and you're enjoying your Australian summer, please feel free to make me jealous once you have your smoker and post pictures of all of your wonderful wonderful smoked meat. And possibly other products (I do have a plan to smoke a chunk of gouda some day)

I'll join your damn gift exchange then. The can @ness never made good on for some of your sweet, sweet Canadian meat. And any secret answers you have for making it through the first six weeks of newbornhood.

A very good friend of mine who grew up in Saskatoon but now lives in Vancouver went home for two weeks and during that time he killed and butchered a bison. He stayed at our place on his way through both coming and going and in exchange for food, weed and shelter, he gave us ~10lbs of ground bison and two big bison steaks.

Tonight I smoked bison burgers and lemme tell ya....holy shit.

Twitter thread here:

Note: the white sauce stuff on the bottom is a made up sauce that Mrs. RT concocted. The bison slaughtered was named Thor so she invented Valhalla Sauce. She diced a pickle into a blend of mayo, crushed garlic and whole grain beer mustard. It was fucking delicious.

This is a very basic cook Foos,



You can see the propane grill (Weber Q) and wood fired pizza oven on the back deck
Using the smoking tube with hickory pellets.

Scotch Fillet for me and Eye Fillet for the beautiful Mrs iNCY.

Here is my modus operandi (Apologies if posted before)

1. Room temperature steak
2. Preheat BBQ for 15 minutes, must be roasting hot
3. Pat steak dry with paper towell
4. Coat liberally with Sucklebusters SPG BBQ Rub
5. Coat with Macadamia nut oil (olive oil has too low a smoke point)
6. Throw steaks on the Weber Q and close lid
7. Turn after 4.5 minutes
8. Nob of butter on steak after turning
9. Take off after 5 minutes on the second side
10. Rest for 10 minutes

Came out almost perfect medium, maybe next time 30 seconds less.

PS. My back deck needs to be re-stained and also tidied up, we are at the end of winter.... Don't judge me!

Looks real nice iNCY. I'd eat those steaks that way! I'd do pretty much the exact same thing, except no butter on the grill. In my winters when the bbq is out of commission (think -25C -40C) I'll pan fry my steaks. Two pans, one super hot just to sear, the other one on medium temperature loaded with butter and herbs to baste the steaks in. I guess my point is, yes, butter definitely makes the steak better. I've just never done it like that on the grill.

What kind of wood chips did you use in your smoker tube? And is it safe to assume that it was 9.5 minutes of smoking time for the steaks? How much flavour do they pick up?

Also, I don't think I've ever even seen Macadamia nut oil available to purchase here. I'll generally use a good canola oil. That should have a smoke point of over 400F so it works.

Tried my hand at smoked ribs for the first time. Bought a rack of pork back ribs. Still using cheaper cuts of meats while I ply my trade.



Did a basic rub of garlic, onion, seasoned salt, paprika, pepper. Smoked them for about 2.5 hours at 225 until the internal temperature was 180. I used a straight 50/50 mix of apple wood and hickory. I'm really digging that combo. Then I took them off and wrapped them. I wrapped them meat side down in an apple cider vinegar, apple juice, brown sugar mixture and a few globs of butter. Put it back on the smoker for about 2 hours until the internal temp hit 205. Pulled them out, put my favourite bbq sauce on them, then back in for about 10 mins to finish. Best ribs I've had at home, bar none. These were better than 90 percent of the restaurant ribs I've had. I'm never doing ribs any other way.





Tag for iNCY RT 🤯 just because and probably All34LOL Not sure who else cares about good bbq

god damn nice job. When you were initially smoking them did you spritz them every half hour or so? I saw a guy do that on a video (How To BBQ Right on Youtube) and it seems to make a lot of difference. I encourage using pineapple juice or straight up tap water. I used apple juice last time I made ribs and for some reason they tasted funny.

The YouTube channel I mentioned has a Jack Daniels ribs recipe and he spritzes them with half JD and half Coke. I'm going to make them for the Bills season opener.

We grilled leftover bison burgers tonight. Nothing fancy, just grilled them from frozen. Still tasted awesome.

I'll trade yinz Canadians (Foos, RT, Lionheart, etc.) a WHOLE CASE of Baconator Pringles for a taster samplings of your sweet heat meats.

Sept 7, 2020 1:29:20 GMT Foos said:

Tried my hand at smoked ribs for the first time. Bought a rack of pork back ribs. Still using cheaper cuts of meats while I ply my trade.



Did a basic rub of garlic, onion, seasoned salt, paprika, pepper. Smoked them for about 2.5 hours at 225 until the internal temperature was 180. I used a straight 50/50 mix of apple wood and hickory. I'm really digging that combo. Then I took them off and wrapped them. I wrapped them meat side down in an apple cider vinegar, apple juice, brown sugar mixture and a few globs of butter. Put it back on the smoker for about 2 hours until the internal temp hit 205. Pulled them out, put my favourite bbq sauce on them, then back in for about 10 mins to finish. Best ribs I've had at home, bar none. These were better than 90 percent of the restaurant ribs I've had. I'm never doing ribs any other way.





Tag for iNCY RT 🤯 just because and probably All34LOL Not sure who else cares about good bbq

They look amazing. The foil wrap liquid soak is the key. I smoke ribs pretty regularly.

And heck yeah I care I come from the home of real BBQ. NC

Anthony Bourdain always said if he could only have one more taste of bbq befor she died it’d be NC bbq.

Sept 7, 2020 1:34:20 GMT RT said:

god damn nice job. When you were initially smoking them did you spritz them every half hour or so? I saw a guy do that on a video (How To BBQ Right on Youtube) and it seems to make a lot of difference. I encourage using pineapple juice or straight up tap water. I used apple juice last time I made ribs and for some reason they tasted funny.

The YouTube channel I mentioned has a Jack Daniels ribs recipe and he spritzes them with half JD and half Coke. I'm going to make them for the Bills season opener.

We grilled leftover bison burgers tonight. Nothing fancy, just grilled them from frozen. Still tasted awesome.

I did not RT. While I'm familiar with that technique, it's not something I've tried yet. Seems like a lot of pitmasters recommend doing that to ensure that the meat doesn't dry out. I think wrapping them with part of a liquid concoction helps prevent that from happening. 

Sept 7, 2020 1:43:33 GMT All34LOL said:

Sept 7, 2020 1:29:20 GMT Foos said:

They look amazing. The foil wrap liquid soak is the key. I smoke ribs pretty regularly.

And heck yeah I care I come from the home of real BBQ. NC

Anthony Bourdain always said if he could only have one more taste of bbq befor she died it’d be NC bbq.

Awesome! I'm glad you popped in here for some bbq tips from a real BBQ place. I've eaten BBQ in Kansas. I've eaten BBQ in Texas. Both were amazing. I've never been to either Carolina, but if I ever do, I'm going to eat my weight in BBQ. 

Fun Fact: All34LOL sent me apple butter once. It was amazing. Along with some country ham. 

Anyways spotty, do you have any special smoking tips since this thread is filled with some Canadian amateurs? (No offense RT). Also, do you have a go to Carolina style bbq sauce recipe I can try to replicate?

Sept 7, 2020 1:55:20 GMT Foos said:

Sept 7, 2020 1:43:33 GMT All34LOL said:

They look amazing. The foil wrap liquid soak is the key. I smoke ribs pretty regularly.

And heck yeah I care I come from the home of real BBQ. NC

Anthony Bourdain always said if he could only have one more taste of bbq befor she died it’d be NC bbq.

Awesome! I'm glad you popped in here for some bbq tips from a real BBQ place. I've eaten BBQ in Kansas. I've eaten BBQ in Texas. Both were amazing. I've never been to either Carolina, but if I ever do, I'm going to eat my weight in BBQ. 

Fun Fact: All34LOL sent me apple butter once. It was amazing. Along with some country ham. 

Anyways spotty, do you have any special smoking tips since this thread is filled with some Canadian amateurs? (No offense RT). Also, do you have a go to Carolina style bbq sauce recipe I can try to replicate?

You guys don’t seem to be doing anything I’d disagree with. When it comes to smoking slow and low is the best advice.


So ribs to me are a Kansas thing. And they do it best hands down. Brisket you can’t go wrong in Texas. In NC it’s all about pulled pork. There are two basic schools of thought here eastern NC which is vinegar and cayenne. Or Lexington which is vinegar spices and tomato.

I love both but Lexington is my fave.

So with our bbq the sauce is for when it’s done not so much when you’re cooking. Though I do use my homemade Lexington sauce in my foil wrapped faze, though I add a little more heat with some hot sauce, and flavor with butter, and tang with some Worcestershire sauce. Apple cider or pineapple juice are good too.

Anyway here’s my sauce recipe. Again this is for pouring on pulled pork meat more than other stuff. But I love it. And use it for other stuff sometimes. Also this is no secret my sauce is pretty much the standard but there is a key ingredient in my book.

Two cups apple cider vinegar
1 tablespoon sea salt
1 tablespoon white pepper (key I mean it)
1/2 teaspoon black pepper
1/4 cup brown sugar (dark is best)
1 tablespoon red pepper flakes
2 table spoons of white sugar
1/2 tablespoon of smoked paprika
1/2 cup of ketchup

Mix all ingredients well. And let stand at least 10 minutes before use. However the longer you wait to use it the better. The spices infuse with time of course. Bottled well it will keep in the fridge for ages it’s mostly vinegar after all.

I can’t stress the white pepper enough, seriously. Enjoy

Aug 22, 2020 1:20:39 GMT Foos said:

Smoked some drumettes. Turned out real nice!


RT , have you done brisket yet?


 

I do this very often. Done right they don’t even need sauce after.

Those ribs look crazy good Foos,
The hardest thing about Pork ribs in Australia is getting them with enough meat on them.
Our pork ribs are trimmed so much they're more like chicken wings.

All34LOL, I might have to try your recipe, I am a big Texas BBQ fan when it comes to brisket and ribs.
My Favourite Youtube channel for BBQ is "Smokin' Joes Pit BBQ" if you have any others, please let me know.

Also, Netflix has released a new series of the Chef's Table focused on BBQ, first episode is Miss Tootsie and Snow's BBQ.
It's a bit too wanky for my liking, too much human interest and cinematic shots.
But still interesting.

I have put Snow's on my Todo list with Franklin's BBQ.

I'm definitely going to make that sauce recipe All34LOL. I have some white peppercorns so I'll grind those up. The next thing up is pork shoulder, so I'll smoke that, pull it, and add some of your sauce to it.

iNCY that's disappointing. Pork is by far the cheapest meat around my part of the world (we have some processing plants here) and our little Province supplies 25% of the country it's pork, so it's abundant. I never have problems getting some nice cuts of pork. Now that I have a deep freeze, I'll probably buy a share of a pig with some friends and get some real nice cuts.

I can't wait to try my hand at brisket. It's stupid expensive here, so I want to keep trying different meat as I gain confidence and understand the little nuances of my 15 year old smoker!

Sept 7, 2020 23:26:25 GMT All34LOL said:

Aug 22, 2020 1:20:39 GMT Foos said:

I do this very often. Done right they don’t even need sauce after.

I didn't use any sauce. They were awesome and crispy as is! 

Sept 8, 2020 1:09:31 GMT Foos said:

Sept 7, 2020 23:26:25 GMT All34LOL said:

I do this very often. Done right they don’t even need sauce after.

I didn't use any sauce. They were awesome and crispy as is! 

So I usually just toss them in a little olive oil and salt and pepper. I use a combo of applewood and hickory for my smoke. They don’t need sauce. Though my Lexington sauce isn’t bad on them. If you want a change of pace

Sitting here on my work break wondering what I'm going to smoke for FOOTBALL SUNDAY and I find out that pork shoulder is on sale at Save On Foods.

Pulled pork it is. Will update on Sunday. I'm likely going to follow this simple method (only on my pellet grill, obviously):



We even canned some thick cut pickle slices about 10 days ago like in the thumbnail. Everything's coming up Milhouse!