Suprfast BBQ Thread

[suprfast]

Built I would be honored. I guess now everyone sees how i can get fat. Its amazing how good a person can still eat on a "diet". Cut out the 50K rolls i would have ate with dinner with the 12lbs of mashed potatoes and you have yourself bodybuilding food. I LIKE THIS DIET.

calalily1972, my apologies for not having an after picture. My company was late showing up last weekend(first brisket) so taking the after pics were not on my mind. This was an 8lb brisket i was doing(and did, but no after pics so technically it never happened right). I started smoking at 12:30am of Saturday last week. It finished at 10:30am of that same Saturday.





I used a mustard and Worcestershire sauce as a base for the Brisket.


Seasoned heavily


Just to throw more in that i didnt click to finish.
This pork shoulder fell apart. Back in the drinking days. I have touched a drop in 4 months, nor do i plan to.







Im not a huge fan of pork either, but after learning the smoking technique im getting more friendly with it. I just love food, now i learn to love it in moderation.

Merkaba, im honored to make another guy orgasm. now lets just hope my wife doesnt see that or she may get some nasty ideas.

Nkira, i would use charcoal personally. I have a big ass gas grill that i rarely use unless im grilling up burgers or a steak(or fish, smaller cuts of meat). Charcoal, plus minion method, plus tough piece of meat, equals dinner. Best part of learning to smoke, you get to eat your mistakes.

Ian, it was roughly a 3-4 pounder. I think it took about 2 hours +/- to smoke. I dont like over done beef, but im a sucker for a good bark. Higher temps makes it cooked to perfection on the outside while staying medium in the middle. I like it a tad more on the rare side, but like i stated i love to cook for guests and they all like to eat kingsford charcoal(burnt food). This is the only way i can get a good harmony between the two.

What to smoke today?

kris

[Triple Threat]

Best.Thread.Ever.

[calalily1972]

We have 2 gas grills but for Xmas last year I bought Dave a Weber Kettle grill and since then we have barely used the gas grills. Food is so much better on a charcoal grill.

[IainDaniel]

Originally Posted by calalily1972

We have 2 gas grills but for Xmas last year I bought Dave a Weber Kettle grill and since then we have barely used the gas grills. Food is so much better on a charcoal grill.

Aint that the truth.

[IainDaniel]

Unfortunately for me smoking season has come to an end.

We saw our first snowflake yesterday, and have had a few frosts. No way am I tending to the smoker in my gitch in the middle of a frosty night lol.

[suprfast]

Quitter. Im outside smoking any time of the year, even when CA hits AMAZING lows of 40°. Sorry, i had to. Some of the best weather year around sure does make BBQ nice. Summers do suck, i hate the heat.
kris

[IainDaniel]

Originally Posted by suprfast

Quitter. Im outside smoking any time of the year, even when CA hits AMAZING lows of 40°. Sorry, i had to. Some of the best weather year around sure does make BBQ nice. Summers do suck, i hate the heat.
kris

That is the daytime high today

I like summers I cause I can sit around outside while the food is on the grill and drink away.

[calalily1972]

BBQ and Beer mmmmm.....

Its gonna be 80's here today

[nkira]

Yeah that's what I am worried about

Thanks for suggestion, you have any experience with Weber's BBQ? or seen any one use it? They have a nice range of marinades & rubs!

They also have different types of wood for flavoring, I have ZERO bbq experience! So I am all ears.

Originally Posted by suprfast

Best part of learning to smoke, you get to eat your mistakes.

[IainDaniel]

Originally Posted by nkira

Yeah that's what I am worried about

Thanks for suggestion, you have any experience with Weber's BBQ? or seen any one use it? They have a nice range of marinades & rubs!

They also have different types of wood for flavoring, I have ZERO bbq experience! So I am all ears.

Do you have a kettle or an actual smoker?

Biggest thing with smoking is playing around. Find flavours that work for you. There are some good smoking forums out there, that will teach you the basics.

I started smoking just on my BBQ and few years ago, then a I bought a Weber Smokey Mountain cause I was enjoying it.

[DiGiTaL]

If we ever have an ironmagazine get-together bbq, Ian and suprfast are cooking.

[calalily1972]

How do you make your kettle grill be a smoker?

[IainDaniel]

Alot harder with a kettle... Kettles are good with higher temp smoking.

Off set the charcoal to one side, and add whatever wood flavour you like to the charcoal.

[suprfast]

This is the easiest way to smoke with a kettle.
Smokenator 1000

If you are just starting out(depending on where you are located) give this guy a shot for the money.
Brinkmann at Lowe's: Charcoal Grill/Smoker

However, a standard weber 22.5" is only 79.00ish-89ish. Worth the money
Weber at Lowe's: 22.5" Kettle Charcoal Grill

Food will never have tasted so good. You can also pick up the standard hickory and mesquite at box stores. If you have a friend with an cherry, apple, any other fruit or hardwood you will be set. Cut a few branches off(you should let them season for about a year though) and preburn them to get rid of the moisture and you will be set.

Any questions just ask. Ian and I seem to be vets
kris

[suprfast]

Beef back ribs





I left the picture above and the next two pictures for a reason. When doing ribs its vital to remove the nasty membrane. not only is it chewy, but it will also act as a barrier for your smoke, keeping it from penetrating. Dont confuse the membrane with the next thin layer which is fine.


And this is what it should look like when removed properly


Thought i would try the Worcestershire sauce and mustard again since it was a hit on the tri tip.


Everyone should have a bottle of their own special rub handy(jergens is the wrong kind of rub).
Mine is quite simple:
Equal ratios of Kosher salt, Crushed black pepper, paprika, onion powder, garlic powder, 1/2 of ground mustard, 1/4 of cayenne powder. This has been a great rub that is versatile. Sprinkle your meat with brown sugar afterward to get a nice crust and sweeter flavor. Add or subtract in this order to change spiciness: cayenne, ground mustard, crushed black pepper.


Ready for the kiss of smoke


All done, time to pull them off. Went for about three hours straight at 240-250°F


Time to foil to let them rest


Smoke ring anyone


I already picked up a "roast" for tomorrow. I plan to smoke it so i can make shredded beef tacos for dinner.

Thanks for watching.
Kris

[nkira]

No, I don't have any BBQ equipment, all this time I have been cooking in an electric oven...*sigh*

Actually, last year I tried fabricating a BBQ from sheet metal, at the end of first cooking it all got warped cos of heat stress from coals!! Junked it.

But after looking at superfast's barrel BBQ, I wanna make a similar one as I have lots of oil barrels stacked around.

Now I am stuck between superfast's barrel BBQ & Weber.....but the barrel one gonna be a LOT cheaper than the weber.

Getting the coal's to burn & keeping it going red hot is what I need to learn.

Superfast, whats the distance between the first grill & the second grill in your barrel BBQ?

Kris!! Thats is amazing food man, to die for!! You keep posting & I HAVE to keep coming back to oggle at it!!! Best food thread EVER! FOOD PORN!!! <Eyes Pop Out>

With that kind of food you are gonna spoil all of us!!

Originally Posted by IainDaniel

Do you have a kettle or an actual smoker?

Biggest thing with smoking is playing around. Find flavours that work for you. There are some good smoking forums out there, that will teach you the basics.

I started smoking just on my BBQ and few years ago, then a I bought a Weber Smokey Mountain cause I was enjoying it.

[suprfast]

Distance is roughly 7". Lots of room for big parties, but the weber lid is a must.

A barrel has rules to it(not written in stone)

you want to make a charcoal basket that is 3" off the bottom of the barrel bottom. 0-3"

From 3" - 27" should be open space. On the 27" you should have your first grate. (24" above the bottom of your charcoal basket, not the bottom of the barrel. 27" from bottom of barrel)

At the top of the barrel just below the lip i added the second grate(about 34" high from the bottom of the barrel).

Intake (bottom of barrel) you would want three 3/4" inlets(i used close nipple pipe that has an OD of 1" and ID of 3/4") with one inlet having a ball valve to adjust air flow. You can cap both nipples and play with the ball valve for a 0-1 air flow. uncap one nipple and adjust with the ball valve you will have a 1-2 air flow. uncap both and adjust with the ball valve you will have a 2-3 air flow. You will learn to use the intake side depending on what you want to cook. I almost NEVER open the third nipple unless im doing poultry and want temps over 300°F. Anything that high for beef is GRILLING.

Exhaust(top of barrel) can either be the lid it came with or modify a weber. I started with the barrel lid and drilled 8 equally spaced 1/2" holes. I hated the lid because everything finds its way on top of the lid, tree leaves, bugs, branches, etc...
The domed weber is GREAT, and already has an exhaust.

Now, the most important part of the drum is the liner, if it has one. Its made of a nasty chemical that will most likely burn off as smoking making its way to your food. This liner is usually an orangish color. I would advise against any drum that housed oil, or anything that is not food grade. I was fortunate and found a company in my city that constructed barrels so mine was a virgin, 100%. I broke her in right.

Any questions, just ask. Many people helped me and i should help those to keep the tradition going.

All said and done, the weber is probably easier to start with.
kris

[suprfast]

Thanks again. I plan to keep it going until...well forever. Its also a healthier way to enjoy food in my opinion. Most of the fat will melt off at higher temps so its not on the meat anymore(not counting the huge piece you leave on for long long smokes).

I used to frequent smoking forums, but after i noticed a trend i decided to just post my foodies here. What is that trend, THEY ARE ALL FAT. They apparently were upset that i was working out non stop trying to keep from being, LIKE THEM. Now i can show that eating to slim down doesnt have to be miserable.
Ive lost 18lbs in 4 months on the suprfast diet
kris

[suprfast]

I was craving this for dinner last night so i got and early jump on it this morning, Pulled Beef for Tacos.

Start off with some good flavors:
Sea salt, crushed black pepper, paprika, onion powder, garlic powder, oregano, ground cumin, crushed red peppers, cayenne


The liquid rub to make it all stick. Thought i would try some of my favorite hot sauce and spicy brown mustard(not a fan by itself, does great for cooking).


Two very lean roasts. Downfall is they could dry out if you let them smoke over temps too long.


Heavily seasoned, ready to go


Once the temps hit 170° i foiled and sprayed with apple juice. This will help keep the meat moist until we hit roughly 205° internally. Sorry no pics of this part.

After you hit the temp you are looking for put it in an ice chest and read below.

Very very important part that a lot of people over look, let it REST. Ive heard many people say, "why does it need to rest, it's been sitting there for the last 7 hours", or "If anyone needs to rest its me, ive been cooking all day, im ready to eat". Allowing the meat to rest will help the meat redistribute the juices. This will be the difference between meat drying out and meat being moist when its time to eat. This time it sat for 30 minutes foiled begging me to break the rule.


Now look how happy they are after their little nap. Juices flowed out of the foil when i was opening into my tray


Splits like butter


Corn tortillas, fresh salsa, lemon, lettuce, avacado here i come


Done smoking until next weekend for my daughters 9th Bday. Thinking of something similar as to what you just saw, but with a brisket and pork shoulder.

Kris

[T_man]

this is so unfair

[suprfast]

Whats unfair is your not at my house to share some Guiness and Q. Damn you English for having all the good beer.
kris

[rahaas]

Got daym that's some mighty fine eats!

[BlueCorsair]

Originally Posted by Built

<orgasm>

suprfast, I want to have your babies. That meat is falling off the bone... <cries>

Gaaaah there are NO good rib joints in Vancouver.

Never been impressed with Montana's; would suggest Tony Roma's, or Memphis Blues BBQ; both have multiple locations throughout Vancouver, and I swear their meat is better . When I need that protein hit on a bulk, and I want it tasty, both have always done the trick for me!

[suprfast]

I remember my Grandpa taking me to tony romo's when i was a child back in cleveland. Most of the tony romo's here in CA have closed down from what i heard/saw. Im always willing to give a BBQ joint a shot again, but man nothing beats doing it yourself. Plus, 20-30$ for a rack of baby backs...Cost me 6 bucks for the meat, charcoal, and time. Plus, my number 1 fan(9 yr old daughter) thinks im the coolest.

Im ready to host an ironlab BBQ when ironlab is ready for me
kris

[IainDaniel]

I will be your sous-chef LOL.

[suprfast]

I feel bad that i havent put anything up. Had two great smokes, one was a pulled pork and the other was a pulled beef. Shame on me.

Not a smoke, but i decided to turn the propane on this time.
Marinated beef flank. Probably one of my newest more favorite cuts.

Marinated overnight in a white wine, garlic powder, crushed black pepper, sea salt, olive oil.


its not official without grill marks


Medium anyone?


The rest is really basic. right now less is more as i have one month to finish off 8lbs from my cut.


kris

[jmorrison]

sooo hungry now.

[Triple Threat]

Originally Posted by suprfast

Medium anyone?

Oh no, you killed it!



Anything past medium rare is overcooked to me.

[suprfast]

I agree, but its the compromise with the wife, for the kids. My daughter is the biggest carnivore in the world. Whenever we have company I have to put a special steak on the side for me because the company normally likes WELL DONE. If i wanted well done i would just eat my kingsford charcoal. I also have to cook one half a rack of ribs with no sauce because some like them dry(which is okay in my book, but sauced is just so much fun).

Ill have some pics tonight. I have two racks of st louis style spare ribs. Be on the look out for a food boner.

[IainDaniel]

What is the internal temp when you do a brisket(a full packer)?

How many hours does it take?