Printable View
I grill my dinners about 5 nights a week because I'm a single guy and I don't want to "cook".
As stated previously - flip once and that's it. I think the biggest thing people do 'wrong' when starting to grill is feeling like they need to flip burgers 10 times whilst cooking. Remember that it still cooks for a bit once you take it off the grill as well.
My mouth is watering from all this talk of grilling!
I like a little Worcester sauce with a homemade rub (not mine, a friend makes it, bags it up and gives me a ton of it), some fresh ground sea salt, freshly ground pepper, throw it on the grill, and like everyone else says, one flip. I also love homemade BBQ sauce smother it on some ribs (pork spare or beef), wrap in foil and toss that on the grill- the foil keeps the flavor in. MMMMMMM! [Dinner]
I am really enjoying the photos and the grilling advice. They all look amazing!
I can't wait for corn season.
Soak it in water and throw it on the grill, still in the husks.
Pull the husks, rub on butter, lime squeezin's, salt and let it just turn brown. http://forums.ozreggae.com/html/emoticons/drool.gif
Grilled corn chipolte mash potatoes...but that's another thread.
I took a chance with some corn last weekend. It was amazing. Got it from albertsons. Monky got to try some. I shucked it, butter, salt/pepper and some tony chacheres powder, wrapped in foil.
speaking if corn, anyone tried one of these? I had one at my company picnic last year and it was damn good. Mexican grilled corn. http://img.tapatalk.com/d/13/05/10/e5aqudet.jpg
I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?
When I get home I can give you mine. For injections I've been using Angry Orchard hard cider with some of my rub mixed in, good flavor and not too sweet. Some people brine pork butt instead of injecting, I've done one with pickling salt and a little molasses that was pretty good.
I use Bad Byrons for pork butt when I am lazy, and it tastes great, but no injections. Here is one I have been tinkering with. If you drop the brown sugar to 1/2 cup it will take most of the sweet out.
Mexican Pulled Pork Rub
For 10-15 pounds of pork butt. Mustard, corn oil, or olive oil can be rubbed on meat prior to rub.
1 Cup brown sugar
½ cup kosher salt
1/3 cup teaspoons chili powder
¼ cup cumin
3 tablespoons smoked paprika
3 tablespoons dried oregano
2 tablespoons granulated garlic
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
Awesome, I have plenty of angry orchard at home. I used Crispen last time which is a hard pear cider and Im not sure that was a good idea.Quote:
Originally Posted by Dave
The quantities on the end are for 6 butts, the first quantities are enough for an average 8-10lb butt. I don't like celery and usually substitute brown sugar. Prefer bone-in; wash, pat dry, trim to your taste, sprinkle even coating of rub, pat and smoke. I spritz occasionally with 4 parts apple juice to one part apple cider vinegar if it's looking dry, wrap in foil when butt reaches desired color, pull when probe tender (like butter) and rest for 30-45 minutes. Cooking time will depend on cook temp, environment, individual butt, etc. so it's done when a probe goes in like butter or when the bone twists out easily. No sauce required.Quote:
Originally Posted by drift_g35
8 tsp paprika (1 cup)
3 tsp salt (1/3 cup + 2 tsp)
3 tsp sugar (1/3 cup + 2tsp)
2 tsp cumin (4 Tbsp / 1/4 cup)
2 tsp garlic powder (4 Tbsp / 1/4 cup)
***2 tsp celery seed (4 Tbsp / 1/4 cup)
1 tsp chili powder (2 Tbsp / 1/8 cup)
1 tsp oregano (2 Tbsp / 1/8 cup)
1 tsp black pepper (2 Tbsp / 1/8 cup)
1/2 tsp cayenne (1 Tbsp)
1/2 tsp mustard powder (1 Tbsp)
disclaimer; based on another's recipe
For my Boston Butts I keep it simple. Real simple. Rub w/French's mustard for dry rub to stick to. Don't worry, the smoke flavor of the bark you create will eliminate all mustard flavor. Then sprinkle liberally with dry rub.... lately I've been using a store bought Famous Dave's for simplicity. It works quite well. I'm also of the mindset that a packer brisket only needs salt & pepper and nothing more. To me, less is more when it comes to smoking meat. Do a good job preparing your meat and you shouldn't need countless herbs & sauces to mask the flavor when the natural flavor should be the flavor profile to begin with. Occasionally I've hit my pulled pork with a finishing sauce which most seem to prefer but lately I don't even bother with that step and still haven't heard anything but rave reviews on my pulled pork. I think it's easier to make mistakes or have something weird the more you throw at it. Buy good meat and focus on the smoke and the flavor will take care of itself.Quote:
Originally Posted by drift_g35
Because Dave's is just S&P... [ROFL1]Quote:
Originally Posted by Jer
Quote:
Famous Dave's Rib Rub
Source: Chef Dave Anderson - Famous Dave's
Rib Rub:
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup granulated sugar
1/2 cup garlic seasoning
1/4 tablespoon chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 teaspoon celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 teaspoon Mrs. Dash original blend
1/4 cup salt
Please point out where I said that.Quote:
Originally Posted by Whistler
Jer I'm all for "less is more" as well but if you didn't see the humor in that I don't know what to tell you - a bit touchy maybe.
1/4 the Brown sugar and substitute paprika ( hungarian smoked) Chili powder, i[insert flavor and temp rating] Oregano GARLIC, GARLIC, Black & white pepper. I like smoked adoba chili powder & red pepper flakes. Thanks to waxthis, we have a variety or heat. Mix everything , sample taste , adjust as necessary.Quote:
Originally Posted by drift_g35
I also like to soak pork in apple juice at least 4 hrs depending on size. We use an enamel roasting pan, or large salad bowl, for marinade. Whistler mentioned having a spray bottle of apple juice on hand, do it. We try using unsweetened / low sugar apple juice, to avoid that lingering over sweet flavor.
I think he's still pissed about the taco / frontier debate. Gotta go, time to finish up my pollo sopappilla con chili verde from El Cielo's ;)Quote:
Originally Posted by Whistler
Olive or corn oil rubbed in to ears. sprinkle with a garlic, chili powder, and salt mix. I have better results putting corn in foil, with a little water, 20 min on grill or smoker(325-350*) then directly on grill for that finishing touch.Quote:
Originally Posted by ailachami
If you have to explain it it's not humorous by definition. If you want me to find the humor in something I suggest being humorous. If you're a bad comedian it's not the crowd's fault.Quote:
Originally Posted by Whistler
If you read, I said salt & pepper for packer briskets. I also suggested a single dry rub for Boston Butts. Yes, I realize it's got an ingredient list but the point is that you aren't having to make it. Just unscrew the lid & you're done. Simple. No injections. No making your own complex rub with dozens of ingredients. In the end it's the bark flavor we're creating which shouldn't overshadow the meat flavor. Less is more.
Yep, touchy. Could be the butt rub.
You will likely need to double up my recipe for as much as you are doing.
1/8 cup sugar
1/8 cup brown sugar
1/8 cup salt (I use kosher)
1 Tbs chili powder
1 Tbs mustard powder
1 Tbs paprika (I use smoked)
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs black pepper
I put 1Tbs into each bottle of hard cider I inject, usually 1 bottle per 8-9lb pork butt. I smoke pork butts with a combo of 90/10 apple wood and hickory and go 8 hours at 225* with smoke and 2+ hours wrapped at 275* until I hit target temp.
Excellent presentation.