Grilling/Smoking

[ChrisinHove]

Mmmm, looks sooo good!

I bought a Napoleon basket for my rotisserie spit recently. Chicken Wings and baby roast potatoes are fantastic with it and ridiculously easy.

[MacLaren]

Ya know, its TOALLY OK if you wanna send me a pm telling me how to make those :D

[VooDooChild]

Any of you ever watch the "How To BBQ Right" channel on youtube? I watch it at work when Im hungry.

[JD Spydo]

I just love Baby Back Ribs cooked slow over hickory and Cherry wood.

When I'm just grilling something like Chicken quarters or burgers I like to use either hickory chips or those Jack Daniels chips. The Jack Daniels chips are literally whisky aging barrels ground up in a chipper/shredder. You soak them just like you would hickory or any other type of wood for a few hours and then place them over some red hot Kingsford charcoals.

Also I smoked some salmon on Superbowl Sunday a few months back and I used "pecan" chips to cook that with. One little factoid that few people know is that pecan trees are in the hickory family. Pecan has a smoke flavor all it's own. It's great to use when smoking/grilling fish.

[jpm2]

I rarely use hickory anymore. To me, it's too strong and harsh for long smokes, too easy to over smoke.

Pecan is my favorite, and imo just the opposite of hickory. It's very mild and sweet. No chance of over smoking with it. Hulls are even better if you can find a supply of them, like from places that shell them. I think maybe there's more oil in the hulls. I use hulls for smaller meats like fish, chicken, and baby backs. Sometimes I'll mix in a few hickory chips on faster smokes.

Red oak is also mild, but not sweet like pecan.

[MacLaren]

I try and not eat too much red meat. But, when I do, its USDA PRIME - whether it be Ribeye ( as in this pic ) or New York, Filet, Sirlion.....USDA PRIME is really tender and good.

[SpyderGrill]

Ya know, its TOALLY OK if you wanna send me a pm telling me how to make those :D

Easy, season, smoke for about 5 hours at 250*-275* what are you cooking on? No need to wrap, add juice in foil and all that crap I read before for a quick competition cook. When they bend 90* almost falling apart they are done

[MacLaren]

Ya know, its TOALLY OK if you wanna send me a pm telling me how to make those :D

Easy, season, smoke for about 5 hours at 250*-275* what are you cooking on? No need to wrap, add juice in foil and all that crap I read before for a quick competition cook. When they bend 90* almost falling apart they are done

Ok, and, thank you. But, what spices and what bbq sauce do you use. I want "authentic " Texas ribs :cool:

[JD Spydo]

I rarely use hickory anymore. To me, it's too strong and harsh for long smokes, too easy to over smoke.

Pecan is my favorite, and imo just the opposite of hickory. It's very mild and sweet. No chance of over smoking with it. Hulls are even better if you can find a supply of them, like from places that shell them. I think maybe there's more oil in the hulls. I use hulls for smaller meats like fish, chicken, and baby backs. Sometimes I'll mix in a few hickory chips on faster smokes.

Red oak is also mild, but not sweet like pecan.

My two good buddies that are into competition Bar B Qing ( American Royal Bar BQ competition) have sold me on the fact that by using one piece of shagbark hickory to one piece of white oak really tones down the heavy taste of pure hickory. Also what I mentioned in an earlier post>> mixing hickory with black cherry wood really adds a more mellow flavor than just straight hickory does.

Also keep in mind that there are a few sub-species of hickory. We have 7 of them here in Missouri>> and believe me they are not created equal. Shagbark hickory is really bold whereas some of the other hickory species aren't that bold. Down in the Ozarks we have a variety know as "Pignut Hickory" and it's got a more mellow and somewhat sweet flavor similar to Mesquite wood. It's my favorite hickory by far. Also Pecan is in the hickory family and it's really mellow and mild and just perfect to use for grilling fish.

But don't throw out the baby with the bathwater because there are a lot of ways you can use hickory by mixing it with other types of smoking woods.

[SG89]

Dang Spydiegirl, those look delicious!

That ain't me lol.

[MacLaren]

Dang Spydiegirl, those look delicious!

That ain't me lol.

Lmao, man the 2 names are so close :D :p

[OldHoosier62]

Silly question, how many grills/smokers.etc are too many?? Asking for a friend.

[MacLaren]

Silly question, how many grills/smokers.etc are too many?? Asking for a friend.

lol, never too many

[SpyderGrill]

Ok, and, thank you. But, what spices and what bbq sauce do you use. I want "authentic " Texas ribs :cool:
[/quote]

Im not from Texas so I dont know what is "authentic"

I used to buy premade rubs all the time, but lately I just use salt, pepper, onion and garlic powder.

The sauce is my secret recipe

[SpyderGrill]

Silly question, how many grills/smokers.etc are too many?? Asking for a friend.

I have 16 give or take

[OldHoosier62]

Silly question, how many grills/smokers.etc are too many?? Asking for a friend.

I have 16 give or take

LOL...Ok, I feel better now. Had 13 at one point, down to 9 right now including 2 trailer mounted. Guess I'm not the only one who believes in overkill.

[SpyderGrill]

Paella I make on a Weber Kettle

[ChrisinHove]

Wow! These pictures need a warning. It’s 6:49 am and now I’m craving paella...

[xceptnl]

Crockpot Boston Butt I made last week. Not exactly grill/smoking but it had a really rich flavor to have been so simple to make.