SUNDAY 9-21-08

[KenP]

Originally Posted by mikejr

Ken...i know its super secret...are you using a commercially prepared rub or something you created? I've found a few commercial ones I've like then they disappear from the stores and I am stuck trying something new. I normally do a rub then about the last hour of smoking i slather them with some bbq sauce.

I've been working on my own rubs and sauces for a while now, but haven't nailed anything worth bottling.

I'll use Bone Suckin' rub or Szeged Rib Rub for guests until I get a really good rub I'm happy with that isn't a copy of someone elses. I picked up a large container of Lawry's Perfect Rib Rub a few weeks ago that's better than I thought it would be. It's hotter than the other two which are sweet. If you like ribs a little hotter still, you can use Montreal Steak Seasoning with a very generous amount of brown sugar mixed with it.

I use a couple of large hickory chunks mixed with the coals on a Weber Smokey Mountain with a full pan of water using the Minion Method and about a 2-2-1 (2 hours uncovered, 2 hours in foil with baste, 1 hour uncovered with sauce), finishing on a Weber Performer on super high heat for a minute or so on each side to set everything.

I don't like them falling off the bone and you actually get lower competition scores if they are. I prefer them to have a bite.

Try the bacon wrapped corn sometime. Last time I did it most folks weren't thrilled with the idea... Then they tasted it and WOW! You really don't even need butter!

Experimenting with three different rubs:

[KenP]

Forgot this:

http://www.bbq-porch.org/recipes/html/C2.htm

There's some good ones there.

[mikejr]

Originally Posted by KenP

I've been working on my own rubs and sauces for a while now, but haven't nailed anything worth bottling.

I'll use Bone Suckin' rub or Szeged Rib Rub for guests until I get a really good rub I'm happy with that isn't a copy of someone elses. I picked up a large container of Lawry's Perfect Rib Rub a few weeks ago that's better than I thought it would be. It's hotter than the other two which are sweet. If you like ribs a little hotter still, you can use Montreal Steak Seasoning with a very generous amount of brown sugar mixed with it.

I use a couple of large hickory chunks mixed with the coals on a Weber Smokey Mountain with a full pan of water using the Minion Method and about a 2-2-1 (2 hours uncovered, 2 hours in foil with baste, 1 hour uncovered with sauce), finishing on a Weber Performer on super high heat for a minute or so on each side to set everything.

I don't like them falling off the bone and you actually get lower competition scores if they are. I prefer them to have a bite.

Try the bacon wrapped corn sometime. Last time I did it most folks weren't thrilled with the idea... Then they tasted it and WOW! You really don't even need butter!

Experimenting with three different rubs:

I"ve seen the Lawry's around but never tried it. I've been using Durkee chicken and rib rub. Its pretty good. I usually just smoke mine for about 5 hours uncovered. I've read about that 2/2/1 method but havent tried it yet.

I use a cheap Brinkman propane smoker and use a full pan of water, I usually put some hot sauce and maple syrup in the water pan also.

Mine dont fall off the bone either, i also prefer a bit of a gnaw to get them off the bone.

Are you using a propane smoker or wood/charcoal fired?

[KenP]

Originally Posted by mikejr

Are you using a propane smoker or wood/charcoal fired?

I use a Weber Smokey Mountain and can hold 250* at the lid, 225* at the top grate, all night on coal. I'll typically put a couple of butts on around 10pm and let them go for around 14+ hours. I usually have to refuel after 12 hours, so I get a nice night's sleep.

Weber is coming out with a new 22 1/2" "WSM" for '09 and a new 26 1/2" grill. I'd love to snag one those, but the wife would kick my arse. She says I have enough grills.

I've also got this Weber Performer in black and this Ducane in natural gas.

My favorite is the Performer. Weber's customer service is beyond reproach. You just call them and tell them what you have, what you need and it magically shows up at your door a few days later. Just amazing customer service.

The 2-2-1 is really an adaptation of the 3-2-1 for spares, but it's generally ok for BBacks.

FWIW, the wife just jumped on me tonight about my rubs, so this Wednesday will have a personal rub, not store bought. I'm also going to try a much different baste.

I'll start a thread on it. Maybe there's a few more Q'ers here.

Oh yeah, on the WSM I got a 6" candy thermometer through the lid I'd like to change to a TruTemp, and a couple of BBQ Eyelets so I can run my Maverick ET-7 remote thermometer.

Not so happy with the ET-7. It stops transmitting so I need to get in touch with them also. I've heard good things about their Customer Service.

Just for fun, the cheap Brinkman is known as an ECB, Extra Cheap Brinkman or El Cheapo Brinkman. The funny thing is they work great. You can't beat that.

[mikejr]

Originally Posted by KenP

I use a Weber Smokey Mountain and can hold 250* at the lid, 225* at the top grate, all night on coal. I'll typically put a couple of butts on around 10pm and let them go for around 14+ hours. I usually have to refuel after 12 hours, so I get a nice night's sleep.

Weber is coming out with a new 22 1/2" "WSM" for '09 and a new 26 1/2" grill. I'd love to snag one those, but the wife would kick my arse. She says I have enough grills.

I've also got this Weber Performer in black and this Ducane in natural gas.

My favorite is the Performer. Weber's customer service is beyond reproach. You just call them and tell them what you have, what you need and it magically shows up at your door a few days later. Just amazing customer service.

The 2-2-1 is really an adaptation of the 3-2-1 for spares, but it's generally ok for BBacks.

FWIW, the wife just jumped on me tonight about my rubs, so this Wednesday will have a personal rub, not store bought. I'm also going to try a much different baste.

I'll start a thread on it. Maybe there's a few more Q'ers here.

Oh yeah, on the WSM I got a 6" candy thermometer through the lid I'd like to change to a TruTemp, and a couple of BBQ Eyelets so I can run my Maverick ET-7 remote thermometer.

Not so happy with the ET-7. It stops transmitting so I need to get in touch with them also. I've heard good things about their Customer Service.

Just for fun, the cheap Brinkman is known as an ECB, Extra Cheap Brinkman or El Cheapo Brinkman. The funny thing is they work great. You can't beat that.

Thats pretty amazing that you only have to refuel after 12 hours. Since i am using the ECB with propane, I have to re chip about every hour or so. I've not done a butt or brisket on mine just ribs.

So you are just using charcoal then and not using chips like hickory or anything?

I'm using a Vermont Castings grill, its about 5 years old now and its one bullet proof grill. I havent had to change a thing on it, and the sparker still works too! I got tired of replacing the burners and other parts on cheap grills so I bought a good one. I really enjoy cooking on it. Even heat all over the heating surface. Only thing is with three burners, she likes her propane!

I've been kicking around the idea of one of those auto smokers from cabela's. Have you seen those? They use a wood puck and it feeds them in automatically. I havent talked to anyone that has one.

I'd smoke more if i didnt have to tend to the damn thing so much. I wonder if my wife will get me one for xmas.....HONEY...I need a new smoker!

Have you tried smoking a turkey yet? There is a local turkey farm here and they raise the best damn turkeys.

When my buddy does his butts he uses a jerky mop. Really makes a nice bark on the outside.

[KenP]

I mix a few large chunks of hickory with the coal.

To get a long burn with coal I use the Minion Method. That's where you light 10-12 coals and then put them on top of your unlit coal. It works great.

Vermont Castings is a good product. So is Ducane, now owned by Weber, but I use the snot out of our grills. I'll replace the burners every couple of years, maybe less now that I've got the Performer and use it alot.

Are you talking about this type?
http://www.traegergrills.com/?gclid=...FQEGQQodCFoVeA
Rox just got one for her husband so you can ask her about it. I've read good things about them. A top notch product.

I like the Weber because you don't have to tend it constantly. The cheap offset smokers can be a real bear to maintain temps and the fire boxes are made of cheap metal and won't last. You need atleast 1/4" thick metal on the fire box. (That means don't get an offset from your local Home Depot.)

[mikejr]

Originally Posted by KenP

I mix a few large chunks of hickory with the coal.

To get a long burn with coal I use the Minion Method. That's where you light 10-12 coals and then put them on top of your unlit coal. It works great.

Vermont Castings is a good product. So is Ducane, now owned by Weber, but I use the snot out of our grills. I'll replace the burners every couple of years, maybe less now that I've got the Performer and use it alot.

Are you talking about this type?
http://www.traegergrills.com/?gclid=...FQEGQQodCFoVeA
Rox just got one for her husband so you can ask her about it. I've read good things about them. A top notch product.

I like the Weber because you don't have to tend it constantly. The cheap offset smokers can be a real bear to maintain temps and the fire boxes are made of cheap metal and won't last. You need atleast 1/4" thick metal on the fire box. (That means don't get an offset from your local Home Depot.)

Ken,

The smoker i was looking at was a Bradley http://www.bradleysmoker.com/ Its a digital set and forget. Cold smoker with heat. Supposed to be a good unit from what i've read on the Cabelas reviews.

I do the same with my grills, always using it. Last weekend we did a drunken chicken. Those always come out great. Got a great can holder at Cabelas for making them.

I looked at all sorts of grills and what drew me to the Vermont Casting was the heavy castings they used on the lids and also the thick wall s/s piping they use for burners. My burners look like the day I took them out of the box. I was looking at some of the all s/s grills, but they lids seems cheap. I dont think I looked at Ducane or Webers.

I noticed with my cheapy brinkman that the temp is fidgity and takes alot of futzing around with the flame level to keep it in the optimum range.

I got one of those little Coleman grills for the Buffett concert, for being a portable grill it's really nice and did a nice job making tailgate fare.

So how long you be Q'in?

We've got a Smokey Bones close by and they make pretty good Q when I dont want to be tending to it all day long and am jonesing for some Q

[KenP]

Originally Posted by mikejr

So how long you be Q'in?

Forever... Oh wait. Burning up a steak on the grill isn't Q'ing like I thought it was. Only 6 months of really doing it.

About 7 years ago I decided I should learn how to grill the proper way, not just toss some food on the grill until it was blackened. That just led to me wanting to try smoking and we love it. I want a larger smoker and Weber is coming out with 22 1/2" WSM in the next month or so, but not sure the wife is going to go for that.

There's alot more I want to do like a meatloaf, some cheese, and other stuff. I nail the ribs and the butt, however I really want to get the large full packer brisket down pat.