Some jumbo chicken quarters from yesterday.
Salt brine over night
Mayo binder, coarse black pepper, paprika
3 hours at 250
Loose cover then 20m at 350
Uncover, light glaze with my homemade bbq sauce and 10m more at 350.
End up about 200 internal. Very juicy. Decent skin.
Seems like a long cook time but these truely are massive. That container is a 9x9. Some of these were almost 2lb.
Been wanting to make a picanha for years. Finally did.
Will pull 5 degree sooner next time.
Just wanted to say thanks to this group.
I found this group a little over five weeks ago. I'm just a guy who really likes BBQ. After losing a few jobs over the past few years to AI, I started thinking about things that AI couldn't do. BBQ.
Seeing other people out there actually doing it gave me the motivation to get started.
Since then, I've gone through the process of making it a real business.
Getting licensed, inspected, creating a menu, building a website, developing my own ordering and inventory system, figuring out operations, building apps and tools to help me, and cooking.
Last week I just went for it and had my first BBQ drop, and now I'm planning next week.
I'm learning as I go, but it's been exciting. Wanted to share a small win and say thanks for the inspiration.
I posted this the other day looking for feed back on what you all thought would be a good price or what it was missing.
This is what I was able to come up with based on all your feedback.
I added a drink, corn, mashed potato, pickle and jalapeno. I also found the extra large chicken quarters that are about 1lb each pre-cook, almost double the size of what I had before.
I was able to add all this for only like $2 extra on my end.
Would you be excited for this for under $30? (SoCal area, sorry shits expensive here)
1/4 rack of ribs
1/2 lb pulled pork
almost 1lb chicken
1 cup mashed potato
1 ear of corn
cornbread
slaw
pickles
jalapeno
a drink
yesterdays post: https://www.reddit.com/r/BBQ/s/ER6OX13r07
My 1st combo plate. What would you consider a fair price? A great price?
This is 1/2 lb pork, about 1/2 lb chicken, 1/4 rack of ribs (3), good sized cornbread and some slaw.
Im in SoCal if it matters to ya.
Not knocking them, just genuienly curious.
Looking for your why and how.
Advantages and disadvantages over full racks.
Picture does not do it justice.
So I start by taking some olive oil and frying basil stems and leaves in it until they get glassy, then I set those aside for later. After that I throw in a couple smashed garlic cloves and let them slowly brown to flavor the oil before removing those too. The whole point is basically building layers of flavor into the olive oil before anything else even goes into the pan.
Once the garlic comes out, I turn the heat off, add vodka, and ignite it with a blowtorch so I can flambé it until the alcohol cooks off. After that I add crushed tomatoes and a little crushed red pepper, then let it simmer down until it thickens up and gets rich and concentrated, salting it to taste as it cooks. Toward the end I finish it with a bit of butter and heavy whipping cream to smooth everything out and make it silky.
While the sauce is going, I take about a quarter pound of prosciutto, chop it up, and fry it in its own fat until it gets crispy. Because of the saltiness from the prosciutto, I don’t heavily salt the pasta water.
I also pull the rigatoni a couple minutes early so it can finish cooking directly in the sauce. That way the pasta absorbs more flavor and the sauce really clings to every piece. Finally I top it with freshly grated Parmigiano Reggiano, the crispy prosciutto, and the fried glassy basil I set aside earlier.
I trimmed the flap meat, squared em up amd even removed the rib from each end. I normally don't do this cause more meat = better. But decided to this time. I cut it up, seasoned amd tossed in with the rest. Guess I'll go for some kind of burnt end / rib tip kind of thing.
These thin cut ribeyes were on sale. About 3/4 inch thick. Never made one this thin before but couldn’t pass up the price.
Salt brine overnight. About 30 minutes with a smoke tube while they were still cold, then directly over the coals flipping every 45 seconds for about 4 minutes total.
Just pepper and a little garlic powder.
Should have went a minute less.
Always looking for an excuse to make this.
Crowd pleaser on holidays.
Fully ready to get roasted for this over complicated pork butt.
This was about an 8 lb bone removed butt from Costco.
Night before:
Injected with 1 cup red wine vinegar, 30g salt, and the juice of a full large lemon. Patted dry and hit with a salt rub.
Next day:
Mustard binder, heavy pepper, light salt. Into the smoker fat cap up at 200 for 8 hours. I keep it on a wire rack over a baking sheet so it’s easier to move around.
After the smoke, I transfer it into a 200 degree oven overnight. The wire rack sits over a foil tray with a little water and vinegar underneath so the drippings don’t burn.
Next morning:
The butt goes directly into the foil tray, temp gets bumped to 250, and I loosely foil the top until it’s around 200 and probe tender everywhere.
Then I rest it down to around 150-160 before shredding. Do not discard your drippings!
Anything I’m not eating immediately goes into the fridge. Once fully cooled, I cold smoke the pulled pork itself for about 30 minutes with a smoke tube. Adds an amazing smoky flavor. Make sure to seal tight when putting back in the fridge if you don't want it to smell like pulled pork.
To reheat:
Stovetop with a little water or vinegar and a squirt of my tangy BBQ sauce. Lid on for about a minute.
Definitely overkill, but honestly this is just how I do it. Don't need to worry about the smoker or temps overnight. Bonus: The house smells AMAZING when you wake up.
I will try the next one fast and easy. How do I do that?
I normally HATE chicken legs but I enjoyed them here.
Salt brine over night.
Smoked for an hour using a smoke tube then turned the grill on to 225.
While grill was getting to temp applied a light binder of mayo (I dunno was messing around) pepper and paprika.
2 hours, then turned up to 375 until about 190 internal. Glazed with my sweet BBQ sauce and let it go for 10 minutes more. Only rested it about 5 minutes because I wanted to eat it now.
Juice literally sprayed out when I checked the temp.
Been experimenting with oversized cookies lately and these might be the best cookie I've ever eaten.
Almost an inch tall and bigger than my hand.
Started with a kosher salt dry brine in the fridge, then seasoned it with fresh black pepper, lemon zest, and a light dusting of garlic powder.
Smoked at 225 until the thickest part hit around 140 (about 3 hours today). After pulling it off I let it rest for about 15 minutes while I mixed together a sauce.
3 T light soy sauce
2 T rice vinegar
1 tsp toasted sesame oil
1 tsp ginger paste
Brushed that on after the rest, then finished it with a little lemon juice. I would have also finished with some scallions but I forgot them at the store.
Ate it as is with a side of arugula.
Been playing with ribs lately and this is my favorite so far.
I have a pellet grill so I’ve been trying to see how far I can push what it does and still get the kind of smoke flavor I’m after. These were baby backs from Costco, $4.29 / lb.
Started with a kosher salt dry brine in the fridge for about an hour, then cold smoked them for an hour while using a smoke tube. After that I injected them with red wine vinegar and lemon juice, patted them down, then did a light mustard binder with a no salt dry rub that I make.
250 on the pellet grill for about 3 hours, then moved them into a 225 oven for another couple hours until they felt right. I figure the pellet grill isn't really gonna do anything past a few hours so might as well save the pellets.
After resting them for 15 minutes I brushed them with a thin glaze using my own tangy BBQ sauce recipe, then back into a 275 oven for about 10 minutes to set the glaze before one more short rest.
Honestly way too much effort for ribs, but it was fun and they came out way better than I expected.
They had a really good smokey flavor and I like tangy pork so that's why I did the injection.