2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[BigRed]

Bone in pork butts are supposed to be going on sale at Kroger tomorrow @$1.29 lb. And whole briskets @$2.99 lb.

Got word on this when I was travelling.

Fortunately, I have a buddy that was willing to make a haul!

 

[BigRed]

I just go.


I use a rub and let it sweat in for a few hours, then on the smoker it goes. I put mine on about 10pm, then when I wake up I put it in a foil pan, cover it with brown sugar, and a stick of butter, put aluminum foil over the pan to wrap it, and back on the smoker til it probes tender.

After it’s done I take the butt from the pan, pour the juice into a fat separator, pull the pork, and pour the juice over it.

Won’t disappoint.

One tip, after the butt is done, open the foil on top and let it steam out, then close it back up to rest. It’ll help the bark not get soggy.

Brown sugar and butter?

Damn!!!

I usually use butcher paper but suspect it would work as well with this approach.

 

[BigRed]

A buddy always marinates his in a bottle of red wine. It's fine, but seems to lack some of the flavors from rubs.

 

[Jaybird1980]

If I have some apple juice I will inject, if not it doesn't bother me.

If I have some applesauce I will also mix that with the apple juice to inject.

Rub on at least 12 hrs before smoke time, and pull from fridge an hour before going on smoker also.

 

[Hatin Since 87]

Brown sugar and butter?

Damn!!!

I usually use butcher paper but suspect it would work as well with this approach.

It’s amazing. I saw it once when looking for something new, and everyone loved it so it’s my new standard.

Sugar and butter, can’t go wrong

 

[phylodog]

Not the best weather for it but I fired up the stick burner this morning. Put four chickens on around noon and pulled them off at 6:30pm. Everything went great until the wind picked up then the temps were all over the place but I got it done.

The fire

The smoke

 

[Timjoebillybob]

Smoking pork butt this weekend.

I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.

What do others here do? Inject or just go?


I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?

Never injected, but sounds interesting. I prefer to put the rub on the night before or even earlier if I can, it works like a "dry brine". The salt pulls out some of the liquid and forms a concentrated brine that is absorbed back into the meat.

Dry-Brining Is the Best Way to Brine Meat, Poultry, and More

A comprehensive guide to the salty science of dry-brining.

www.seriouseats.com

 

[BigRed]

Save your empty paper towel rolls - stand one in the center of the chimney and load the charcoal around it. Light as usual.

Cuts the time almost in half.

Used this tip for the first time today.


EXCELLENT TIP!


Charcoal was ready to go in just under 10 minutes.


Thank you.

 

[sharkey]

Used this tip for the first time today.


EXCELLENT TIP!


Charcoal was ready to go in just under 10 minutes.


Thank you.

You're welcome.

 

[BigRed]

Just before going into butcher paper wrap.



Hit temp and heading to the dry cooler to hold for an easy am shred.

Some of its going to end up with eggs for breakfast.

 

[snapping turtle]

If I have some apple juice I will inject, if not it doesn't bother me.

If I have some applesauce I will also mix that with the apple juice to inject.

Rub on at least 12 hrs before smoke time, and pull from fridge an hour before going on smoker also.

I have saved a couple overcooked pork loins with apple juice.

you know having drinks and forgetting to watch the temp well. Had people over and they all loved it and no one complained that it was dry/overcooked.

just posting this in case someone is in the same boat someda.

 

[Jaybird1980]

I have saved a couple overcooked pork loins with apple juice.

you know having drinks and forgetting to watch the temp well. Had people over and they all loved it and no one complained that it was dry/overcooked.

just posting this in case someone is in the same boat someda.

Hmm, Wonder if it would have worked with the couple of Ribeyes I turned to charcoal because of drinking and BSing.

I think that's the wife's favorite story to tell whenever we're somewhere and the conversation turns to grilling/BBQ.

Thanks for the tip.

 

[phylodog]

I’d use butter on a steak, it’s magical lol.

 

[Jaybird1980]

I’d use butter on a steak, it’s magical lol.

The only way to fix the ones I screwed up would be to put a new steak on it. Seriously they were on the charcoal for over 2 hours.

4 beautiful Ribeyes

 

[Rookie]

That's why I ALWAYS use a timer on everything except low and slow

 

[rkwhyte2]

Smoked a pork loin today. It had a honey siracha glaze.

 

[BigRed]

Just before going into butcher paper wrap.

View attachment 202818

Hit temp and heading to the dry cooler to hold for an easy am shred.

Some of its going to end up with eggs for breakfast.

A bit disappointed on this run.

Pork was tender and moist, but flavor was a bit bland.

 

[d.kaufman]

Time for the cooler

 

[Mitch B]

Breakfast Fatty!

90 minutes later

Sent from my iPhone using Tapatalk

 

[Hatin Since 87]

Pork tenderloin sandwiches on the Webber today. Seared them over the coals, moved to the side without coals to get to temp. Going on garlic French bread with coleslaw and provolone.