The Dudeism Forum

Quote from: BikerDude on May 11, 2015, 01:51:55 PM

Quote from: Judd Dude on May 10, 2015, 10:33:03 AM
Good for you biker dude. I am addicted to bbq myself! One tip I can give you on making sure beef stays moist is this- about halfway through the cook take the meat and wrap it in parchment paper and keep cooking until tender when poked with a skewer in several places. The paper retains moisture yet still allows it to "breathe" ensuring your meat will stay moist while allowing that wonderful bark to develop. Some folks use aluminum foil for this, but doing so you actually end up steaming the meat and the bark turns to mush. Paper all the way man!
Works great on chuck roasts too, which has been my go to for smoking beef because brisket is so damn expensive!

Yeah I've done similar with ribs.
My latest "discovery" is that by using a large amount of brown sugar as part of he rub I get a very nice bark which seems to keep things pretty moist.
The grill is hottest when the meat goes on since it's open on the coals to start with so it's blazing like mad. Then when I close it down it simmers down slowly and goes low and slow for several hours. This has the effect of cooking the brown sugar and spices onto the outside of the meat and sealing it up.

For brisket and recently for Chuck roast (which I put several bacon strips on top for fat) it's nearly impossible to over cook it.
At least not in a manner that makes it tough. It just gets more and more tender to the point where eventually it will nearly fall apart trying to get it off the grill. I think the pan of water on the bottom of the grill helps with this. But it does not in any way steam the meat. I just give it a lovely moist place to soak up the smoke.

Yeah I sometimes add a water pan for some cooks too, just for a little extra moisture in the chamber. My newest smoker (an offset stick burner) I can actually put water right in the main chamber bottom. It adds moisture, maintains heat and catches all the drippings so I can simply drain it all out into a pail when I'm done.

Re sugar, I been using turbinado sugar (sugar in the raw) for my rubs for a while now. Supposedly it has a higher burn point than regular sugars... I don't know for sure but my Q always comes out good.

Thanks for the tip, Judd Dude!  I'll have to research that.  Making vs buying is definitely more in my purview right now.  At least until I can find a job.

Any of you used a Cobb? It's like a charcoal oven and does straight up the best pizza I have ever had. Here in the somewhat less than sunny climes of the UK, I've used that little beauty to roast up a joint of lamb and some spuds on the slopes of Mount Snowdon to produce a quite spiffing spread.

I'm hoping to bag a weber for my little garden soon, and want to try to turn it into a smoker. Any of you fine folks ever used a smokenator?



And if you can't get a bbq on the go, search smoky indoor sauna ribs on amazing ribs.com they are the best thing I've found in the oven.



I'm interested in these places called smithfields? Is this a US chain or something?

Quote from: ZoeAbides on May 11, 2015, 07:24:18 PM
Thanks for the tip, Judd Dude!  I'll have to research that.  Making vs buying is definitely more in my purview right now.  At least until I can find a job.

Anytime Zoe! Feel free to pm me if you want to talk more about Bbq, cookers etc. I can babble on for days about it and I don't want to be unDude and hijack biker dudes thread.

Quote from: Intwenathor on May 11, 2015, 08:31:48 PM
Any of you used a Cobb? It's like a charcoal oven and does straight up the best pizza I have ever had. Here in the somewhat less than sunny climes of the UK, I've used that little beauty to roast up a joint of lamb and some spuds on the slopes of Mount Snowdon to produce a quite spiffing spread.

I'm hoping to bag a weber for my little garden soon, and want to try to turn it into a smoker. Any of you fine folks ever used a smokenator?



And if you can't get a bbq on the go, search smoky indoor sauna ribs on amazing ribs.com they are the best thing I've found in the oven.



I'm interested in these places called smithfields? Is this a US chain or something?

I've heard of the Cobb, but never used one or seen it in person. For pizza I use my Akorn kamado with a slab of sandstone inserted for my cooking surface. With lump charcoal it'll hit 650+ degrees F easily and makes KILLER wood fired style pizza. Damn, I'm hungry now.

Amusingly, I have never used a kamado. Would like to, but I thought I was sitting on a million dollars until my car got stolen. Hoping to find it lodged against the abutment, but till then........ Gotta feed the monkey man. The cobb's a winner because it's portable. Comes in a bag, so cart it to where you want, and get your cook on. The base stays cool so you can pick it up whilst cooking and move it if you need or use it on a table.

Quote from: Intwenathor on May 12, 2015, 02:45:45 PM
Amusingly, I have never used a kamado. Would like to, but I thought I was sitting on a million dollars until my car got stolen. Hoping to find it lodged against the abutment, but till then........ Gotta feed the monkey man. The cobb's a winner because it's portable. Comes in a bag, so cart it to where you want, and get your cook on. The base stays cool so you can pick it up whilst cooking and move it if you need or use it on a table.

Oh make no mistake I don't have an expensive ceramic kamado, I have the dudes version which is the much cheaper insulated steel version. Still works great though .

This summer once camp opens up I'm gonna try roasting a whole hog.
I just gotta think about what kind of container for the hog.
I've been thinking about maybe one of those steel tool boxes modified for hog roasting.
Like a La Caja China Roaster where you shovel coals on top.
I'd have modify it a bit but not so much.


Here's a commerical La Caja


After that it's just a matter of stocking up on beer.

@ Biker dude. I think I just got wood. I mean full on charcoal. That looks like a genius plan. I have consider making a surly bike trailer with an oil drum bbq on it. Roll up to whenever and fire a few burgers, sink a few beers. ...

Quote from: Intwenathor on May 13, 2015, 10:40:01 PM
@ Biker dude. I think I just got wood. I mean full on charcoal. That looks like a genius plan. I have consider making a surly bike trailer with an oil drum bbq on it. Roll up to whenever and fire a few burgers, sink a few beers. ...

Intwenathor dude, just dropped over to say hello and welcome to our beach community. Nice to have you here. Enjoy the bar!

Quote from: Judd Dude on May 12, 2015, 10:24:50 AM

I've heard of the Cobb, but never used one or seen it in person. For pizza I use my Akorn kamado with a slab of sandstone inserted for my cooking surface. With lump charcoal it'll hit 650+ degrees F easily and makes KILLER wood fired style pizza. Damn, I'm hungry now.
[/quote]

I have a Brinkman Propane 5 burner for my BBQ, never thought to try cooking pizza on some sandstone in there, might give that a try on this lovely Jersey day

Quote from: BikerDude on May 05, 2015, 04:07:13 PM
Well I finally did it.
I managed to slow cook a brisket on the charcoal grill.
With mesquite chips.
Really nice results. Moist and tender with a good bark and a deep smoke line.
I generally dry it out a bit or have to pull it off before it gets fork tender.

This time I got a nice cut, around three and a half pounds with a good fat cap (very important).
Rubbed it with brown sugar, salt, pepper and smoked paprika.
Wrapped in plastic wrap and refrigerated it over night.
Soaked Mesquite chips in apple juice over night.

Next day I lit some charcoal in a chimney lighter and put half the wood chips in the bottom of the grill (a weber kettle type grill although more square than round) all the way at the front. Put a foil baking pan with water on the bottom of the grill at the back. Once the charcoal was lit I poured it over the wood chips making a nice pile all along the front of the grill. Put the rest of the wood chips on top of the charcoal.
Put on the grate and put the meat on at the back over the foil pan fat side up.
I closed up the grill tight and opened the breather on the front and the top just a tiny slit.

Then you have to resist the urge to screw with it. Just leave it like that for 4 hours.
Damn good BBQ.

I've tried something called the "3-2-1" smoking method for ribs.  Keeping the temp around 200F, do 3 hours open, 2 hours in tin foil, and 1 hour open again.  In practical terms, it's a bit long for me cause I can't seem to keep my smoker below 225F, so I do 2-1-1.  Fall-off-the-bone heaven...