2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[ghuns]

First two griddle outings were a success...

Sunday morning cooked bacon, eggs, and hashbrowns...

Sunday night, burgers-n-tots...

My wife is NEVER gonna let me cook bacon in the house again.

 

[BigRed]

First two griddle outings were a success...

Sunday morning cooked bacon, eggs, and hashbrowns...

Sunday night, burgers-n-tots...

My wife is NEVER gonna let me cook bacon in the house again.

I love breakfast.....just sayin'

 

[Mitch B]

What is everyone’s go to seasoning for pork butt? Or your go to seasoning in general. I use to make my own seasoning but got lazy and started buying in bottles. I go in spurts of killer hogs, meat church honey hog, suckle busters and here recently I have been using operation BBQ relief sweet smoky rub. I typically don’t branch out much unless I have tried it before since it’s such a long process for pork butt for it to turn out bad.


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[ghuns]

Meat Church Holy Gospel is my go to for butts.

When pulling the pork I like to add a little MC Voodoo or honey hog depending on how spicy our guests like it.

 

[Jaybird1980]

I make my own when it comes to butts, it's just to expensive when it comes to the bigger stuff. We have one called Cowgirl Rub that everyone seems to like on ribs and chicken though..

I usually use a version of this.

Sweet Texas Dry Rub- Perfect for Chicken & Pork!

Sweet Texas Dry Rub. This sweet and spicy dry rub is perfect for all your grilling and BBQ needs! The sweet brown sugar mingled with the spicy chili powder gives the best of both worlds.

houseofyumm.com

 

[Mark-DuCo]

I use:
Yardbird for chicken
Yard bird and Cimarron Docs sweet rib rub for ribs
Okie Dust on pork butts then Cimmaron Docs once shredded
Oakridge Black Ops brisket rub and Obie Cue's Big Bull brisket rub for briskets along with Butcher Bbq brisket injection

 

[phylodog]

The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.

For beef I’m down to just salt and pepper most times.

For pork I’ll add paprika and brown sugar to the S&P.

For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.

 

[rooster]

The more I smoke the less I worry about the rub or it’s ingredients

This is the way, meat is its own flavor and requires little help.

 

[Jaybird1980]

For beef it is only S&P.

The rub to me makes the most difference on chicken, but I love that bark on pork

 

[jerrob]

On pork butts, Aldi's Coffee and Blackened rubs mixed 50/50, cheap, subtle, doesn't overpower the pork flavor and put a good bark on it.

 

[Rookie]

For pulled pork...

Lexington Style Barbecue Sauce - Recipe - FineCooking

www.finecooking.com

 

[chipbennett]

What is everyone’s go to seasoning for pork butt? Or your go to seasoning in general. I use to make my own seasoning but got lazy and started buying in bottles. I go in spurts of killer hogs, meat church honey hog, suckle busters and here recently I have been using operation BBQ relief sweet smoky rub. I typically don’t branch out much unless I have tried it before since it’s such a long process for pork butt for it to turn out bad.


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Bearded Butcher is my go-to for everything. If I want simple and convenient (and cheap), I have a few from Kroger that I like, from their Private Selection label, including Cracked Peppercorn (salt, pepper, garlic), 5 Salt/5 Pepper, and their regional blends (Kansas City is great on pork butt).

 

[chipbennett]

The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.

For beef I’m down to just salt and pepper most times.

For pork I’ll add paprika and brown sugar to the S&P.

For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.

Yep. Brisket, for me, is absolutely just salt and pepper. With pork, I'll try to add flavor from the wood variety (I like cherry, apple, maple, and pecan).

 

[chipbennett]

For pulled pork...

Lexington Style Barbecue Sauce - Recipe - FineCooking

www.finecooking.com

Can't go wrong with Lexington sauce on pork.

 

[indyblue]

I still have lump coal from the original bag I bought whe I got my Kamado. If I would have used my old webber ad much as I do the kj, I know the twin pack of charcoal would have been used twice over easily.

I have also seen a couple of highly ratwd electeic coal starters. I just use the heavily bound rope like starter things.

I make my own starters by stuffing a bathroom dixie cup with drier lint with candle wax dripped into it. Great for campfires too.
Else I just 3 sheets of wadded newsprint to get em going.

Electric is convenient but useless in the bush or during power outages.

 

[Jaybird1980]

My favorite sauce for a pulled pork sandwich is a Carolina mustard sauce the wife makes. I normally have fresh pulled pork without any sauce, but the mustard sauce sometimes changes my mind.

 

[rkwhyte2]

Dinner tonight, 1.5 " thick maybe more pork from Costco with Famous Dave's pork rub. The first one didn't last long.

 

[BigRed]

The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.

For beef I’m down to just salt and pepper most times.

For pork I’ll add paprika and brown sugar to the S&P.

For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.

Hey....keep that quiet.

I've got my better half convinced it's really difficult.

That's why I have to stay near the smoker and drink beer when it's running.....To keep a watchful eye on things.

 

[rooster]

Dropped a whole block of cream cheese into a cheesesteak style mix I had on the griddle last night.
10/10 recommend

 

[chipbennett]

My favorite sauce for a pulled pork sandwich is a Carolina mustard sauce the wife makes. I normally have fresh pulled pork without any sauce, but the mustard sauce sometimes changes my mind.

Nothing wrong with a good mustard 'cue, either. Anything that is vinegar-based (so, both a Lexington sauce and a mustard 'cue) goes excellently with pulled pork.