Smoked meats and bbq
- Thread starter wavedukefan70s
- Start date
CameronBornAndBred
Well-known member
Getting some pork and ribs done today for the UCONN tailgate. There's one butt and five racks.
This was the best Texas style BBQ brisket in Research Triangle
www.dampfgoodbbq.com
Home | Dampf Good BBQ
Texas craft barbecue has arrived to Raleigh North Carolina! We are a pop up only barbecue joint with hopes to open a brick and mortar in 2022! All our events are posted on our events menu. Come find us soon and the team at Dampf Good BBQ looks forward to serving you!
www.dampfgoodbbq.com
Based in Cary at Phillips farms
www.dampfgoodbbq.com
Menu | Dampf Good BBQ
Few our menu ahead of time to figure out what you like! When you come don't forget to ask about daily specials.
www.dampfgoodbbq.com
wavedukefan70s
Member
I cooked pork spare rips on my flat top yesterday using my method of searing for 5 minutes and cooking another 15-20 minutes under the dome. But it was terrible. I’m inclined to believe the rack of ribs was not good but I’ll take suggestions if anyone else has tried it. I love my blackstone for chicken and beef but I haven’t had good luck with pork. I get pork and chicken from a local small farmer but I’m not buying anymore pork from there.
wavedukefan70s
Member
I usually only cook thin cut pork on the griddle.
Maybe a reverse sear ?cook them slow and low then sear on the flat top .I've done steaks and pork steaks using that method .
Meat has its own mind .cooks at its own pace .each piece is different.
If you cook you'll have a bad cook every so often. I've done boneless chops so bad .I put them in the dog bowl he literally dumped his bowl. I threw them out for the crabs to eat.
I'm big on using a temperature guage on pork chops now.once they get to temperature I leave them be.
Rib meat needs time to break down. Smoker or braising.
CameronBornAndBred
Well-known member
I've been driving and recuperating from yesterday's tailgate and read this on the way home and was going to respond the same.
You don't bake a quiche on a griddle, you don't make scrambled eggs in the oven.
I was thinking that IF you are going to do ribs on a griddle, at least cut them all while raw, and on a lower heat setting turn them often, on all sides. I could see that working, but not a whole rack.
CameronBornAndBred
Well-known member
A 22lb brisket smoked for 13 hours is now ready for freezing for next weekend's tailgate. A buncha pork is still under the hood, it's for a neighborhood picnic next Sunday. The brisket was rubbed and then smoked with an initial 2 hour round of mesquite chunks and spent the rest of the night over hickory.
ya, I did my ribs the other day the lazy way, in the oven but ultra slow cooked for almost six hours. Came out great. We will serve no ribs before their time!
CameronBornAndBred
Well-known member
YmoBeThere
Member
Apparently, it was brat summer and not a word here.
And yes, I'm joking. One of my Gen Z co-workers explained it to me.
And yes, I'm joking. One of my Gen Z co-workers explained it to me.
McKenzie Switchbrat Beer Bratwurst 20 oz | McKenzie Country Classics
Enjoy the unique flavor of McKenzie’s 20oz Switchbrat, crafted in the USA with premium cuts of pork and Switchback Ale. This delicious bratwurst combines high-quality ingredients for a rich and savory taste experience, perfect for any occasion. Pan-fry, grill or bake over med heat for about...
mckenziedeli.com
Channing
Member
I don't recall if I've asked this here, but I did a search and didn't find anything. I have a BGE which we love but (as anyone who has a BGE knows, is a bit of a production). I'm looking at a pellet smoker - preferably high end. We live in Georgia and the smoker will live outside (under a grill cover, but not under a roof). Anyone have thoughts on Yoder vs. Recteq in terms of quality and durabiltiy? Both are higher end - Yoder obviously is about 50% more expensive. Appreciate any thoughts.
I have some well respected friends that swear by the Recteq.
I'm a propane smoker user so don't have personal experience with the pellet ones.
wavedukefan70s
Member
I'm looking at the reqteq now .not very pleased with the pitboss. It's quirky. It's warranty is good but parts take for ever.
I just cut 120 wings into flats and drums.
Hoping it doesnt act up. It will be at the curb if it does.
What propane smoker do you use?I may need to look at those as a option.
My current smoker is this one:
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
I previously had a wide Great Outdoor Smoky Mountain one.
I like having the wide vertical version so I can do large items and/or quantities when needed.
The Dyna-Glo is nice having the separate door for getting at the water pan and smoke box.
I got mine 5 years ago and it's still going strong. Amazon doesn't have it anymore, but it looks like you can get it from Cabelas/BassPro.
Costs twice as much as when I got mine, but that's the way everything is these days.
The propane ones allow you to do long smokes without having tend them very much. The fancier more expensive pellet or digital electric also do this, but my propane one cost a lot less. Price difference might not be big enough now though.
I can also source whatever wood I want this way as I'm not limited to what can be bought in pellet form.
sciencegeek
Member
Anyone got a Fall smoke planned?