BBQ question for you experts in Team Helix http://www.dslreports.com/forum/r20447871 en Wed, 20 Aug 2008 21:01:18 EDT Wed, 20 Aug 2008 21:01:18 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20463397 signmeuptoo : Well, it came out really good guys. We've got bad weather headed this way so I had to pull it out after only 8 and a half hours. I only used a tiny bit of oak to start it, and cherry for the rest. It's good enough it doesn't need sauce.

Thanks for all the good advice friends! Now to survive the bad weather...
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Guys: I had some brine left over and I soaked drumsticks in it today and we just had them after I grilled them on lump charcoal. Wow! Best grilled chicken ever for me. I think I will brine whenever I can now, including for chicken, because it really is amazing.

Brine:

2 cups cider vinegar
6 cups water
scant 1/2 cup pickling salt
scant 1/2 cup sugar
1/2 jar molasses
10 allspice berries
tablespoon cinnamon
10 cloves and some powdered cloves (I accidentally used more because I thought I was using cinnamon, but it was a happy accident)
3 Chilis, the berry type

Heat to boiling and cool to room temperature, then cool in fridge. Add to bag with chicken and keep refridgerated for 6 hours. Grill chicken as you normally do, it will come out juicy and flavorful.

I am using the rest of it for my pork. If you want it tangy, use more vinegar and less water.
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You know your life has gotten "DICEY" when it turns into an episode of LOST, like my ex wife, who I swear is one of "The Others". Cancer and other diseases kill fellow members here at DSLR! Easy: Join us in Teams Helix and Discovery to save the world!]]> http://www.dslreports.com/forum/remark,20454569 Thu, 08 May 2008 23:29:47 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20454436 Vtblues : Green wood burns slower too. Being a dang Yankee I'd be the last to claim any smoking expertize but this thread has got me thinking.
Now correct me if I'm wrong but my understanding is fruit and nut trees make for the best flavor for smoking? Or can just about any wood have good results for different meats?
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]]> http://www.dslreports.com/forum/remark,20454436 Thu, 08 May 2008 22:57:33 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20454425 BadHat : I second the pecan suggestion. My grandfather used to smoke the turkeys for the holidays with pecan, and the taste was wonderful...

Of course, I am from Texas... I like mesquite...
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There are two major products that come out of Berkeley: LSD and UNIX. We don't believe this to be a coincidence. -- Jeremy S. Anderson]]> http://www.dslreports.com/forum/remark,20454425 Thu, 08 May 2008 22:54:34 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20453743 rusdi :
said by signmeuptoo See Profile :

So do you guys use green wood like Cory does? I figure mixing greenish with seasoned is maybe a good idea. Using green wood can help control the temperature too, I should think.
YES!
Green wood makes more "moist" smoke.

Sticks to the meat better, and does indeed help keep the temperature down.
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I haven't done it that way in a little while, it is more work, but it is definitely worth ever ounce of energy.

Now if only I can find some hickory and some pecan and if the guy will only deliver more cherry and some apple!

So do you guys use green wood like Cory does? I figure mixing greenish with seasoned is maybe a good idea. Using green wood can help control the temperature too, I should think.
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You know your life has gotten "DICEY" when it turns into an episode of LOST, like my ex wife, who I swear is one of "The Others". Cancer and other diseases kill fellow members here at DSLR! Easy: Join us in Teams Helix and Discovery to save the world!]]> http://www.dslreports.com/forum/remark,20453717 Thu, 08 May 2008 20:25:00 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20453669 rusdi :
said by signmeuptoo See Profile :

I've never heard of anyone brining brisquit, but I have to wonder if maybe it might be a good idea...
Actually, (This is a "Texacan" WELL KEPT secret....and if you repeat it..I'll deny I ever knew you!!) ;)

I "Braise" my Brisket, for eight hours in liquid, then thoroughly chill over night in the 'fridge. Smoke for an additional eight hours over mesquite/pecan/hickory.the meat LITERALLY melts in your mouth!!!

In fact, you must be very careful removing it from the grill, or big chunks will fall away!! :)
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The pork butt I have is gigantic so I'm going to brine it for about 2 days, I started this morning.

From what I understand, a brine gets all the way into a meat while a marinade will only get into the meat just part way.

I've never heard of anyone brining brisquit, but I have to wonder if maybe it might be a good idea...
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You know your life has gotten "DICEY" when it turns into an episode of LOST, like my ex wife, who I swear is one of "The Others". Cancer and other diseases kill fellow members here at DSLR! Easy: Join us in Teams Helix and Discovery to save the world!]]> http://www.dslreports.com/forum/remark,20453608 Thu, 08 May 2008 19:55:50 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20453048 rusdi : The Brine/Marinade sounds scrumptious!!

Wood for smoking is really a personal preference. I usta use mesquite, exclusively. (Living in Texas, it was VERY plentiful.) :D

Since I've moved here, I use hickory, and pecan. They are almost as plentiful. :)

I suggest you try different woods, and find something that suits your taste. I've found that most times, a dense hardwood is a better choice.

One last "tip". LONG, SLOW, LOW heat, will result in the best tasting, flavorful, tender meat. NEVER allow the smoker to exceed 200 degrees. Smoke the meat for a minimum of eight hours, and your Pork/Beef will really WOW 'em! :)

Fowl is a bit different. I haven't perfected a technique that I like for that.....yet. :)
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Dinner tonight
]]> http://www.dslreports.com/forum/remark,20452730 Thu, 08 May 2008 16:50:21 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20450184 TrainBuff : The big question is....when are we coming over for dinner? :D]]> http://www.dslreports.com/forum/remark,20450184 Thu, 08 May 2008 08:06:40 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20450039 Santa Fe :
said by signmeuptoo See Profile :

Have any of you ever smoked with Cherry wood?
Yeah, but it's HARD to get the paper around the wood! ;) :D ;)
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]]> http://www.dslreports.com/forum/remark,20450039 Thu, 08 May 2008 06:10:04 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20449604 Icarus :

I tried cedar after seeing about a hundred cooking shows doing the cedar plank and salmon thing on TV. I mixed it in with some hardwoods in the smoker and liked the flavor which was very subtle....its different and nice.....best for fish,chicken and pork.....not so hot for beef or game.
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If you can get Pecan give it a try. Pecan and Hickory are usually what I use. The type of Oak can also make a difference in the smoke quality/taste. ]]> http://www.dslreports.com/forum/remark,20449548 Thu, 08 May 2008 00:51:38 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20449536 Icarus :
Ive used silver birch and its nice. Kinda sweet but burns up pretty quick unless you have a good mix of seasoned and green.

My favorite,if you like a really smokey blend is hickory and some cedar. Its kinda tangy with the cedar.....nice combo IMO.
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This talk about different woods for smoking has me wondering if it would work or just taste awful.
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]]> http://www.dslreports.com/forum/remark,20449515 Thu, 08 May 2008 00:38:25 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20449492 Icarus :

Same goes for apple. They say you can melt your woodstove burning apple wood only. Both very dense hardwoods. You can hit them with a hammer and not make a dent.
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Cherry is good but due to its density it can burn really hot. Works for pulled pork as you want a higher than normal internal temp to get the pork right but its better mixed with something else for beef or chicken.
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]]> http://www.dslreports.com/forum/remark,20448616 Wed, 07 May 2008 21:49:36 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20448117 signmeuptoo : Yes, Oak is definitely bitter, but I only have a little bit of cherry. I think what I will do is just use as small an amount of Oak as I can, because you are right. Last year I smoked with just Oak making a brisquit and sadly it was indeed not as good as my hickory smoked stuff. I've had a real hard time getting wood here, which is just nuts, it's all forest here! It's just getting someone to deliver (I don't have a chainsaw or wheels).

The guy told me he has some apple too, I hope I get it. Then if I can get some hickory I'll be happy.

I'll check out the link!
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You know your life has gotten "DICEY" when it turns into an episode of LOST, like my ex wife, who I swear is one of "The Others". Cancer and other diseases kill fellow members here at DSLR! Easy: Join us in Teams Helix and Discovery to save the world!]]> http://www.dslreports.com/forum/remark,20448117 Wed, 07 May 2008 20:19:15 EDT Re: BBQ question for you experts http://www.dslreports.com/forum/remark,20448098 seqrets : I would just stay with the cherry wood. If used to much, Oak can get to be to strong and bitter.

I've never brined anything but here's a link for you.

»www.kickassbbq.com/brine_recipe.htm]]> http://www.dslreports.com/forum/remark,20448098 Wed, 07 May 2008 20:15:44 EDT BBQ question for you experts http://www.dslreports.com/forum/remark,20447871 signmeuptoo : Hey kids, how is everyone tonight?

I am getting ready to BBQ some Pork Butt for Pulled Pork and I had a question:

Have any of you ever smoked with Cherry wood? I just got some thanks to a fellow in town and I am thinking of using it along with a little Oak to smoke/BBQ the Pork to make Pulled Pork.

My brine is cooling right now, it's 1/2 cider vinegar/ 1/2 water, salt, sugar, molasses, cloves, cinnamon, and allspice. Do you all think that is a good brine? It's a huge Pork Butt, from a local meat market. How long do you guys brine your meat, BTW?
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You know your life has gotten "DICEY" when it turns into an episode of LOST, like my ex wife, who I swear is one of "The Others". Cancer and other diseases kill fellow members here at DSLR! Easy: Join us in Teams Helix and Discovery to save the world!]]> http://www.dslreports.com/forum/remark,20447871 Wed, 07 May 2008 19:27:11 EDT