Suprfast's meaty goodness BBQ thread(take two)

[suprfast]

I noticed that most of my pics were dead so Im bringing it back with a vengeance. Enjoy.
This will be the parent link if you just want to scan through the pics at any time.
https://picasaweb.google.com/krislewis76/BBQ#


pork waiting patiently for the pull


Still had some fire so we got a crazy idea(gotta thank the wife for this one).


after the pull.


These are all ready for tamales now.

[suprfast]

These were from two days ago. My 10 yr old daughter wanted burgers for breakfast. Ground the meat, slice of swiss, whole wheat bun.

[jaybTX]

Looks great! Love roasting marshmallows.
-Jason

[suprfast]

Its monday and I had nothing better to do then grill up a rib eye for me and my daughter.

light olive oil coating
sea salt
coarse ground black pepper
weber gasser on as high as she can get. two minutes each side, then two minutes indirect. All I can say is Med-Rare is starting to taste overcooked. Starting to dig the rare now(though these may have been a little more med-rare than i wanted). Who cares...delish.

[SloppyJ]

I grill almost every night. I cannot wait to flood this bitch with pictures. What's the procedure on "Pulling Pork"? And what cut of pork is that?

[suprfast]

I grill almost every night. I cannot wait to flood this bitch with pictures. What's the procedure on "Pulling Pork"? And what cut of pork is that?

You start by turning on a video of Jamie Eason and turn the lights real low....

Oh..PORK


Low and slow for hours. you can use the shoulder or butt. Season it to your likings then throw it indirect for (depending on size) anywhere from 4 hours to 20 hours at temps from 225-350 degrees. Foil when internal temps are around 175-180 and pull off the smoker/grill indirect head source when temps his 195ish. Some people foil earlier but it makes for a mushy meat(personal preference to foil later) and some dont foil at all. Let it sit in the wrapped foil for 1-2 hours in an ice chest or oven and shred the meat by hand, with forks, bear claws, etc...

sauce, dont sauce, tacos, nachos, sandwiches, you name it.

looking forward to your posts.

[SloppyJ]

Awesome. That sounds like a nice weekend grill experiment. Can you do it on a gas grill or does it have to be a smoker? I figure turn one side on and get it to the correct temp then put the pork on the other, basting frequently.

[suprfast]

Awesome. That sounds like a nice weekend grill experiment. Can you do it on a gas grill or does it have to be a smoker? I figure turn one side on and get it to the correct temp then put the pork on the other, basting frequently.

Sounds correct to me. Get some wood chips and put them in a foil pouch. You will get the meat tender and shreddable but you will not have much flavor. Wood really does help.

Word of warning for a gas grill, make sure you have a full propane tank before you start. get a good thermometer too. its the best tool for smoking meats. if you are too low it could spell danger with food borne illnesses. if its too high you just burn it(im talking in the 100 degree range on the low and 500+ for the high). aim for 275-350 and youll be fine. ask if you have any questions or need any help.

[SloppyJ]

Awesome! Thanks man. I gave up on charcoal a LONG time ago. I know, I know.

[suprfast]

Awesome! Thanks man. I gave up on charcoal a LONG time ago. I know, I know.

I grilled that steak on my weber gas grill. I dont use charcoal if it takes longer to heat up then it does to cook the meat. Well rarely do i that is.

[SloppyJ]

I grilled that steak on my weber gas grill. I dont use charcoal if it takes longer to heat up then it does to cook the meat. Well rarely do i that is.

That's my main beef.... no pun intended.

That and the flavor overpowers everything. The only thing I'd cook on a charcoal girll is burgers. I like a charcoaled burger but it taints other meat too much for my tastes.

[suprfast]

That's my main beef.... no pun intended.

That and the flavor overpowers everything. The only thing I'd cook on a charcoal girll is burgers. I like a charcoaled burger but it taints other meat too much for my tastes.

I dont use charcoal. Only lump/wood. i hate charcoal.

[suprfast]

Damn im on a roll today. Was craving some wings, so I made wings. Didnt want deep fried. Love me weber family. used the gasser this time, Sloppy could do this too.

[SloppyJ]

What kinda sauce did you do? Normally I'll get some of that hooters wing sauce. Or make my own spicy BBQ. Another favorite is parmasean garlic!

[suprfast]

I usually do something wicked hot but I was feeling lazy and didnt want to make a second batch for my wife. She likes hot, just doesnt agree.

I usually just open the fridge and see what leftover bbq sauces I have remaining then I mix in some crystal hot sauce, or something like Louisiana. I cant stand franks and butter. That much oil in a wing doesnt sit right(thought deep frying is different).

this is exactly what I did on these. Try them and let me know what you think.

Dry Rub
2 parts paprika
1 part onion powder
1 part garlic powder
.5-1 part cayenne powder(or adjust for your heat liking)
1 part cumin
.5 part black pepper
.5 part coriander
1 part kosher salt(or sea salt, i just try to stay away from table salt. tastes funny)

I think that is all i did. Put in a bowl and mixed. Sprinkle liberally on chicken. Should have a nice even coating all around, but not "packed" on.

Direct heat on LOW LOW LOW or if you have a warming rack for about 30 minutes. Watch closely the skin can catch on fire. For the last minute I crank it on high and grill with the lid open flipping once to crisp up the skin one last chance. Toss in sauce(the one I did above, or however you want). Dry rub had me at hello.

[SloppyJ]

Nice. I'm glad to see some other people on here that enjoy making dishes as much as I do.

Not on the grill but I made a wicked batch of chicken marinara last night. It's my girlfriend's favorite. She always asks me why I like to cook so much and how I'm so good at it. I really don't have an answer. But you can't get big without eating. And I don't like eating shitty food.

[suprfast]

I love food. i havent a clue how some of these super dedicated guys wake up and eat the same boiled chicken, boiled eggs, etc... throughout the day. Maybe that will explain why Im not at my peak, but my stomach loves me. Ill sacrifice a 600lb dead lift for good food(only 100lbs off). I dropped 20lbs eating a high bbq diet almost two years ago. Sadly it came back, but ive lost it all over again. Happiness is key, satiating food are too.

[dsl]

This thread is making me so hungry. Too bad it's almost 4am lol.

Also a questions for you charcoal guys. About how long does it take you guys to grill a boneless, skinless chicken breast? It's been taking me about an hour and a half for 5 or 6 breasts. Does this seem a little too long?

[SloppyJ]

Nothing special here. Just a few chicken breasts. I had them thawed out and I needed to cook them. I was going to take them to work with me today. Me and my girl were busy in the other room and I come back to only one half of a chicken breat left. Damn dog ate them off the counter.

[suprfast]

@DSL
That seems really long for chicken breasts, but a lot plays on your temps of the unit itself. I never cook to time, but to doneness. I know there is unset rules of times, but a thermometer is needed.
Amazon.com: RT600C Super-fast Water-resistant Digital Pocket Thermometer: Kitchen & Dining
For the money that has to be the hardest to pass up thermometer on the market. cost effective and accurate. My guess is no longer than 30 minutes if direct/indirect combo. Sear on high then slide to the side or reverse sear and basically bake then hit them with a sear.

On a side note, because of how fast chicken breasts should cook, i dont normally use charcoal. My main rule is, "if it takes longer to heat up my charcoal then it does to cook the protein, ill use the gasser." That is true for me in every case except when i get prime grade beef cuts. Nothing but high heat charcoal will sear those babies to rare-med rare.

@sloppy
Those look good to me. I dont even have a dog and i hate it when she eats them all. I do have a 10 year old daughter that is a carnivore(tear to my eye), and she eats all and i mean all her veggies.

Keep in mind I am in now way an expert. I burn things, trial and error, and keep going. Best part of BBQ, we can eat most of the mistakes. (only thrown away a handful of bbq items, most of them were veggies, one was a brisket)

[x~factor]

yummm... rib eye....

[SloppyJ]

Scrape that black char off of there and normally there's some good meat if you mess up. It's hard to really ruin something on the grill. I try to sear my meats and then keep them on low. I'm usually multitasking while grilling so sometimes I forget to go out and flip stuff as soon as I should.

[suprfast]

This isnt exactly BBQ, but I am using the left over pulled pork from BBQ the other day. Damn, it was just as good as the day I made it. Homemade dough. Why can't I cut??? Hmm, this might be a damn good reason why. Maybe I'll just bulk the rest of my life...

Pulled pork pizza with spicy bbq sauce.

[TJTJ]

freaking drooling ova here.

must...grill...STEAK!

[SloppyJ]

Couldn't decide what I wanted for dinner so I went to the store and they had a sale on top sirloin and pork. So I picked up a few pounds of each and made these. Marinated in Allegero and put some Monteral Steak seasoning on it. My girl cooked up some okra, squash and patatoes while I was doing this. And for bonus points, a pic of my garden from the deck where I was grilling.

[paolo584]

this is making me hungry.

[suprfast]

I seriously need to get a job. All i do is cook and eat and lift. This might be the dream life for some but it blows. One year left of school. Until then you bitches have to sit back and enjoy watching me eat. (sure is nice to have a suga' momma though)

Little one thought we would change things up today with some turkey.
I dub this Thanksgiving in July

[suprfast]

another cow bites the dust.

Rib eye for me and the kiddo, daughter(now if i can get my son to eat beef we will be set) misses wanted a t-bone. Had to be different didnt she.

[TJTJ]

How did it come out? Im not a fan of Turkey. It always seems like Im chewing on a rubber band. If there was a way to soften the meat Ill chow down on it.

[suprfast]

Came out like turkey. Wasn't too impressed. Cooked it like I would chicken, had crispy skin, but there were too many large cartilage strings in the leg. Its all fun in the experimentation though.