Show Us Your Meat, and We'll Show You Ours

[Ryan T]

Personally I would rather grill meat than prepare it any other way. During the spring/summer/fall we probably grill at least 5 nights a week. To me it is by far the best way to prepare steak, fish, chicken, etc.

Picked up this Weber about a year ago and it has been money well spent. Grill has a "sear station" which I initially thought was a gimmick but I use it a lot, especially for steaks. With 3 burners all side by side you can get the grates super hot, get a nice sear, then move steaks or other meats to the cooler side to continue cooking. Typically I don't marinade land meats but I do marinade seafood.



New York Strip. I don't like anything on my steak except for salt and pepper. These all turned out a beautiful medium



Shark steaks. This was the first time I've ever grilled these. Marinated them with a soy sauce and brown sugar marinade with some lemon mixed in and they turned out really good. Consistency was a lot like tuna steaks, very thick and filling.



Lemon pepper salmon steaks



And the old reliable chicken, asparagus, squash and zucchini

[Ryan T]

No pictures just yet but I've got a 8lb Boston Butt that I"m going to put mustard and a dry rub on tomorrow afternoon and throw in the neighbors smoker first thing Sunday morning to have ready for the Superbowl.

[Evan]

No pictures just yet but I've got a 8lb Boston Butt that I"m going to put mustard and a dry rub on tomorrow afternoon and throw in the neighbors smoker first thing Sunday morning to have ready for the Superbowl.

hah. Great minds think alike. I just picked up an 8 pound butt that I'm going to throw on the smoker for an overnight cook.

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[navin]

If you are going propane then I'd only pick up something from the Weber Genesis line. I picked up a Weber Performer charcoal, but it has a mini gas line for starting charcoals up with the quickness. But not like using a chimney starter + newspaper is that hard either.

I need to smoke something on it -- been too lazy with the cold. I'll have something to post up tomorrow, not really a meat but something I usually do for a small appetizer if I'm grilling for a good amount of people.

[Goodspeed]

I've got a 8lb Boston Butt

I just picked up an 8 pound butt

This thread is making me damn hungry.

[Evan]

Since we are getting all picture-ey in this thread I kept my phone close by to document my pork butt cook.
Rex, PM me for dick pics. Id post some but they would use too much bandwidth.

Picked this 8 pounder up yesterday, still in the cryovac, so much better than what's at giant.

I was out of rub so that's next



Unwrapped, trimmed a bit, slathered in oil and ready for rub.
That's a fine looking chunk of swine if I do say so


Rubbed up


Smoker is ready!


In it goes. Smoking it over 100% hickory. 200 degrees overnight then I'll bump it up to 225 in the morning.
That tube in the cooker is for extra smoke. I like my meat to have a real heavy smoke flavor. I pack it full of mesquite, light it with a propane torch, and it adds smoke for about 4 hours.


15 hours later it hit 203, a fork turns like its in butter and its done.


Pulled and ready for sammiches. Great smoke flavor, i really like the new rub mix too.


On a bun, ready for sawse.



Sauced up with some of my own bbq mustard, vinegar base, and a sprinkle of Stubbs spicy.
and a tall mug of sam smiths hard cider.


Editorial content on bbq sauce: bbq started in the south, and southern vinegar base sauces are by far the best. Its sad that in an entire isle of bbq sauce in the grocery store and they are all syrupy sweet honey and brown sugar memphis style sauces. The only real bbq sauce ive found in the grocery store is (sadly) Guy Fieri's carolina style. which, is actually very good.

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[ScottyB]

syrupy sweet honey and brown sugar memphis style sauces

been saying this for years. i don't get the appeal of shellacking your meat in corn syrup candy coating.

give me the thin vinegar based sauce, and only a hit of it. if the meat's been cooked properly its got all the taste you're going to want anyway.

[Ryan T]

Looks delicious Evan! I didn't take any pictures of mine after cooking but it was delicious. You said you slather yours in oil prior to the rub, I use mustard. Never tried oil. So what do you put in your rub? I know rub can be a secretive thing for some bbq people. Mine is pretty simple: paprika, brown sugar, coarse salt, fresh ground black pepper, cayenne pepper and garlic powder.

I'm with you on the sauce too, vinegar base is the way to go! My wife likes sweet sauce. She uses sweet baby ray's and as far as sweet sauces go, it's decent.

[Evan]

Ryan how long did your 8 pounder take? 15 hours seemed a little long to me, though my smaller butts even take around 12.

Looks delicious Evan! I didn't take any pictures of mine after cooking but it was delicious. You said you slather yours in oil prior to the rub, I use mustard. Never tried oil. So what do you put in your rub? I know rub can be a secretive thing for some bbq people. Mine is pretty simple: paprika, brown sugar, coarse salt, fresh ground black pepper, cayenne pepper and garlic powder.

Ive tried both oil and mustard, I couldn't taste a difference so theyre probably about the same. My rub is pretty much exactly what yours is, but I add a little bit of other stuff like some ginger, onion powder, and a pinch of rosemary. I think next time I may even try it sans rub. On a big fat pork butt I don't think its as important since most of the meat is on the inside and its not like brisket where you get abunch with each piece. Also will let me try mopping to see how that affects the flavor.

I'm with you on the sauce too, vinegar base is the way to go! My wife likes sweet sauce. She uses sweet baby ray's and as far as sweet sauces go, it's decent.

hah, mine too. She likes the sweet baby rays, but it drives me crazy that they put smoke flavor in them. I didn't just spend 15 hours slow smoking this meat so you could cover it up with fake smoke and sweet ketchup!
The absolute best sweet style sauce Ive had is the house made sauce at rocklands bbq in Arlington. its worth a visit if youre in the area.

[Evan]

been saying this for years. i don't get the appeal of shellacking your meat in corn syrup candy coating.

give me the thin vinegar based sauce, and only a hit of it. if the meat's been cooked properly its got all the taste you're going to want anyway.

just feel lucky that you live in an area where you can get the good stuff like scott's bbq sauce! (and while you are at it send me a bottle)
I tried making my own vinegar sauce. the flavor turned out great, but its a little too thin and soaks through and gets the bun soggy.
the bbq mustard I made had a great flavor and is heavenly on fries and chicken fingers, but its a little overpowering on pork.

[ScottyB]

just feel lucky that you live in an area where you can get the good stuff like scott's bbq sauce! (and while you are at it send me a bottle

oh i do. everyone here has a favorite bbq joint, its like a right of passage to live here.

for reals, if i see some Scott's i'll bag a second and put it in the mail....or drop it off at VIR if you ever come out to the track again

[Ryan T]

Ryan how long did your 8 pounder take? 15 hours seemed a little long to me, though my smaller butts even take around 12.

Mine was done in just under 12 hours.

[JustinG]

So I like Vinegar on my Pork based foods. But for some reason I love a sweet/vinegar BBQ sauce on my chicken.

I snagged this reciped from "Smokin" with Miron Mixon's cookbook......he is a cocky asshole, and it holds true in his smoking cook book, but there is no denying the man knows how to handle some meat.

Bacon Wrapped Chicken breast. First "Marinated" in a can of Coca Cola, onions, garlic overnight. Then a traditional rub was applied and the breast was wrapped in Bacon. Smoked using Hickory @ 275 for 2 hours (Recommended 325 for 1hr, but the electric smoker only goes to 275), BBQ glaze was added with about 30min left.



I think next time I will need higher quality bacon, the meat portions of the bacon were perfect, but there was alot of fat so you could def tell when you were eating a fatty/chewy portion of the bacon. Or I need to just use normal bacon instead of thick cut, possibly partially cook the thick cut prior to wrapping?

I'd recommend the cook book, has some good recipes, and some good rub/sauce recipes as well. We made the Dill Potato Salad from the book and it was amazing.

[navin]

Does anyone know what that white sauce is called when NASA caters BBQ at SP? I think its called "Alabama white Sauce" -- which I tried to make and it just didn't come out right

Hoping it's called something else and my recipe was just way off..

[CaptainHenreh]

Does anyone know what that white sauce is called when NASA caters BBQ at SP? I think its called "Alabama white Sauce" -- which I tried to make and it just didn't come out right

Hoping it's called something else and my recipe was just way off..

Call and ask: <!-- m --><a class="postlink" href="http://www.bigdaddysbbqn.com/">http://www.bigdaddysbbqn.com/</a><!-- m -->

[Evan]

If you feel like spending some money, I'd recommend grabbing a Thermapen. <!-- m --><a class="postlink" href="http://www.thermoworks.com/products/thermapen/">http://www.thermoworks.com/products/thermapen/</a><!-- m -->

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they are having an open box sale for $77 shipped. Tempted.....but thats still a LOT for a thermometer even if its on sale. I have a cheaper ~$25 thermoworks digital, and it takes around 10 seconds to get a good reading.

waffle waffle

[Sully]

I tried to win these in a giveaway but no such luck. Looked like something interesting to try but I don't think I could justify the cost of these things. Why couldn't I just go get a slab of rock (maybe scrap piece of granite counter [haven't researched it at all so don't trust that will work]) and heat it up and slap my meat on it but I don't know. :dunno:

http://www.steakstones.com/shop/bamboo-r...plate-set/

[Evan]

I tried to win these in a giveaway but no such luck. Looked like something interesting to try but I don't think I could justify the cost of these things. Why couldn't I just go get a slab of rock (maybe scrap piece of granite counter [haven't researched it at all so don't trust that will work]) and heat it up and slap my meat on it but I don't know. :dunno:

http://www.steakstones.com/shop/bamboo-r...plate-set/

yeah, its a nice presentation, but this (or similar small pizza stone) would do just as good of a job
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[Sully]

Just typed steak stone in amazon and a quick look revealed a "granite" stone. My guess would be a scrap of granite counter top would work fine for this idea.

Side bar though. I went to the Martin's, because we have no where else to buy good meat, and was looking for some filet. All they had was "tenderloin steaks". Now I already asked Rex, but I wanted to see if this spurred a debate among all the MM butchers. I was under the impression (through a quick search the other day) that the filet was cut off of the "tenderloin" but it was the end pieces which had a different fat/marbleizing/something than the rest of the loin. The butcher at martin's said they are the same thing. It would make sense that the tenderloin is the same but why the discrepancy in naming. I heard the filet is just the tenderloin cut into steaks but why then do they call them tenderloin(s)

[CaptainHenreh]

I heard the filet is just the tenderloin cut into steaks but why then do they call them tenderloin(s)

<!-- m --><a class="postlink" href="http://en.wikipedia.org/wiki/Beef_tenderloin">http://en.wikipedia.org/wiki/Beef_tenderloin</a><!-- m -->