BBQ Ideas

[G&G]

I might live in the upper left corner of the country but I LOVE to fire up the BBQ all year long. I own a Big Green Egg and love to cook on it.

I'm looking for new rub recipes or products.

I have a nice pork shoulder which I want to slow cook for about 4 hrs at 280-300 degrees.

How do you prepare a delicious, mouth watering, moan & groan piece of meat like this?

[DefensiveCarry.com]

[sisco]

Everything you need to know and more is here:
http://www.smokingmeatforums.com/

[Redneck Repairs]

Just give it a good spice rub and cook it lol . Myself i am partial to dry rubs and do have my own mix of spices ( used to do it commercially ) . However there are many " rubs " on the market and a bit of google work will give you and entirely acceptable rub by " averaging " the ingredients and proportions. If that sounds like a lot of work for a first try , you would be amazed just how tasty Old Bays seasoning ( the seasoning in the square tin box , not the crab boil ect.. ) is for smoking pork or chicken . Personally i would do a longer smoke time and lower temp . but you did not mention the poundage of your meat , On pork go for well done ( 165+ core temp as it will continue to cook a bit after you pull it and the hotter outside meat heats the core ) . If your familiar with your smoker put the meat in and leave it alone , dont check it till it should be done . If your not familiar enough with your rig then check it once in a while to be sure your arnt charring the meat , nor too cold to cook . I dont know " the egg " but have read good reviews on them . My smoker is a smaller commercial style and works well with between 100 and 200 lbs of meat . When smoking you want to create " convection currents " inside the smoker to evenly distribute both the smoke and the heated air flowing out . if your meat does not cover a lot of the grill a brick or two placed on it to break up the straight flow of air/smoke goes a long way towards a successful smoke ( and are a great heatsink to give even temps to boot lol ) . Higher temps give shorter cook times , but also result in dryer meat . When i smoke 220 is max temp , and honestly i try and run the smoker at an air temp of 190 or so . Hope that helped , and feel free to pm if needed , tho i will respond here if i catch the need to .

[G&G]

Redneck Repairs
Thanks. The Big Green Egg is very versatile. I can get it over 700 degrees if I want to sear a steak or shut it down for long, slow cooking.

It's just a 7lb Pork Shoulder that I plan to cook. I definitely will cook it lower & longer. Just looking for dry rub ideas.

[sisco]

Here's the rub I've been using:
1/4 cup coarse salt (Kosher or sea salt)
1/4 cup brown sugar
1/4 cup sweet paprika
2 tablespoons coarse ground black pepper
Mix it all up, store in an airtight jar away from heat & light. It will keep at least 6 months.

[PatP]

I have a couple marinades I have concocted through trial-by-error over the years. For pork, try this one of you like things a tad spicy.

1/2 cup soy sauce
1/2 cup teriyaki
1/4 cup granulated garlic
1 Tbsp black pepper
a couple shakes of cajun seasonong
a couple shakes of curry powder

Mix in a large ziplock freezer bag, add pork, purge air.
Let sit in fridge foe a few hours, no more. Pork absorbs this like a sponge and can easily get over seasoned.

If you attempt to tase this marinade by itself you will be greatly displeased, but it's awesome after soaking into the piggie flesh.

I also have a great beef marinade, butbecause of it's popularity amongst friends and family, I keep the recipie secret. Gotta keep my value at BBQ's up, y'know?

[7mm Gumbo]

G&G,

Be careful in your rub selection. At the temp range you mention a rub with sugar in it could easily turn to a bitter crust as the sugar will burn. If you are able to really control the temp with precision then something below 250 and extend the cooking time, say 7-8 hours for a 7 lb pork butt. If you cannot controll the temp with great precision then I would recommend a rub with NO sugar. In any case be certain that you use no salt containing iodine, Kosher salt works great.

[Redneck Repairs]

My dry rub involves SALT lots of it , salt carrys the flavors into the meat . Cyanne pepper ( red pepper for the heatons ) garlic , onion pwoder or salt now decrease original salt if you use ether garlic salt or onion salt ect.. ) cellery ( i mince and dry it but cellery seeds or cellry salt will do it ) black pepper cracked ( not table pepper looses a lot of flavor when you break the skin ... thusly waitresses at outback dont come around with a shaker , but they do a grinder ). Dry mustard ( caution its hot , no really its hot ) and finaly cumin , just a nod to my sw heritage on bbq . if you happen to live in say the caralinas a lot of folk will have something different . its fine , on my bbq i do an a " APOSTATE " that no one likes what i do but heck all love to eat it .

[Redneck Repairs]

oO( after re reading some of the posts ( and i take them as off topic ) put the meat in a marina id of a can of mushrooms and a can of whiskey. then drain well ( after 12hrs or more ) . It makes things tinder without work , and intresteing on flavor also lol .

[SelfDefense]

This is from Alton Brown, which I have used successfully (with minor changes.) Most important in his recipe is the 81:1 ratio of ingredients. The last '1' can be individualized based on taste and availability.

Caution: As others have mentioned, this rub requires a lower temperature (<225) because of the large amount of sugar.

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
---------------------------------------------

What is more important, in my opinion, is the wood used for smoking. I typically smoke pork butts with an equal amount of oak and hickory.

Happy Barbecuing!!!!!

[SelfDefense]

Excuse the icon in my last post. I don't know what it means. The text should have read 8 to 3 to 1 to 1.

[ICTsnub]

Pork shoulder is my foolproof Q. Four to eight pounds I cook a minimum of 6 hours, 15 is ok. When it pulls back from the bone, it's tender. Never been able to make the same rub twice, I like cumin, salt, red pepper, and garlic as a base. Paprika is a good stretcher. Less heat, more time is the key. We take the juices from the sliced meat, and add it to a broth made from Pork Raman Noodle season packets, a big whack of horseradish, and corn starch to thicken. Pour the whole mess over taters and carrots. The next day, make the leftover meat into enchiladas.

[ppkheat]

The ZOO TIGER thread and this BBQ thread are right next to each other this morning. Prophetic somehow

[Pitmaster]

I post on several BBQ forums and email lists and am famous for my Dalmatian Rub. Whenever a newbie asks for a great rub someone always suggests this as a great starter.

Coarsely ground Kosher Salt & Black Pepper to taste.

I'm a minimalist and generally the only additions are garlic/onion powder, cayenne pepper, and occasionally a little raw sugar for ribs/pork.

[ICTsnub]

I post on several BBQ forums and email lists and am famous for my Dalmatian Rub. Whenever a newbie asks for a great rub someone always suggests this as a great starter.

Coarsely ground Kosher Salt & Black Pepper to taste.

I'm a minimalist and generally the only additions are garlic/onion powder, cayenne pepper, and occasionally a little raw sugar for ribs/pork.

Dalmatian? I have two at home and rub them, same thing?