My weekend cook

[parrothead]

First of all, I had one of the nicest weekends of my life.The rain stopped for 2 days, with beautiful temperatures. My parents were in for a visit on Saturday and the OL's parents and one of her brothers were in from Florida for the whole weekend.

The OL's youngest graduated from high school yesterday so we had a family get together for her the day before.

We were planning on 15 people (small and nice), but for some reason when I went to the grocery store the day before, I went nuts and loaded the hell out of the cooker.

The original thought was some chicken parts and maybe a few brats. I ended up buying about 25 drumsticks and 25 thighs to brine. While I was at it I thought maybe some wings that I could do for people to eat early so I grabbed some of them. I got home and thought, hell I might as well thaw out some baby backs and show them off to the family so out of the freezer come 3 slabs of those. Then the OL came home from the store with 20 Johnsonville cheddar brats. OK, now I know for a fact I will be freezering plenty of left overs to get me by for a while. Oops, my parents are on a very strict diet. They can have chicken but won't eat it with the skin. I bought about 12 breasts for grilling. Oh yeah, I pulled out of the freezer 2 2 pound fatties, and a 2 pound hamburger fatty to try.

Fired up "smokey" at about 7 in the morning. Was ready to start cooking at about quarter til 8. That gave a little more than 5 hours for the ribs. They went on right off the bat. Foiled at 3 hours for another 2 hours and they were perfect. Put the chicken parts and wings in at 9:30 along with the brats. The wings and brats went in the far vertical section. I wanted to get some smoke to them without cooking them first. After awhile, I moved the wings to a hot spot right over the firebox and cooked em up to a nice golden brown, then into a crockpot with some dreamland. I never ended up trying them, but They pretty much dissappeared.

Fatties all went on about 8:30 and took 3 hours. Burger fatty was sliced and went into the fridge. Haven't even tried them yet. Sausage fatties got passed around and dissappeared.

Once the wings were gone from the hotspot, I moved the brats over to it. If no one has done this I highly recomend it. They were the best brats I or anyone at the party had ever had. They had a pin hole of brown in the middle, with the rest all smoke ring.

Brats came off and the chicken breasts that were sliced into fingers and seasoned with some southern flavor went on. About this time all the chicken parts came off and the ribs were ready too. Rang the dinner bell, and the feeding began. Everybody out on the porch groaning in about 20 minutes.

Packed up a good bit of the left overs and shipped em off to the OL's place. Next morning, I go over there about 8 in the morning and there is her brother eating ribs. Her dad comes out and says to him, what are you doing eating ribs for breakfast? grumph, grunt, garble was his response.

Sorry for the long ass post, just had a great time and wanted to share.

[parrothead]

Almost forgot. I had a bottle of kc masterpiece and a bottle of sweet baby ray's setting out. Not a single drop of it was used. Best compliment I could have gotten.

[kcquer]

Awesome cook & feed Brother Greg. There is something about sharing the bounty of the cooker with family and friends. When stuff comes out good and disappearing food and smiles are the only complements you need. Sounds like you had a great weekend in deed.

[brdbbq]

My weekend sucked.

[badger]

My weekend smoke went so so.

I did 8 racks of bb's, 7 lbs of chicken thighs, and 1 beer can chicken.

It started out being a very lazy day, I could not get off that fricken couch! It was like my ass had 100 lbs of lead in it. :shock: So I finnally got to starting the smoker around 3:30 in the afternoon. Dinner was going to be late!

I loaded up the 8 racks and the beer can chicken and could not get the temp over 175 in the Bandera's chamber! At least not were the probe was... I deffinitly had hot spots in there.

An hour into the cook and still at 175 I decided to fire up the WSM with the coals I was preheating. I moved the beer can chicken to the WSM closed the lid and forgot about it for 4 hours. The Bandera instantly came up to 230. :)

Another problem I had was the ribs had very little flavor (seasoning). I did them a little different from what I usually do. Normally I just season them with a rub or southen flavor the night before. This time I put some apple cider viniger on them first then put the rub on them, and put them in the fridge over night.

What happened to my flavor? I remember Phil saying he uses cider viniger on his ribs.

[brdbbq]

Hope you find out as I have 4 racks of St Louis to do this weekend.

[kcquer]

I suppose its possible that the acidity in the vinegar cooked (mellowed) the spices over time. I always use straight vinegar as a rub wetting agent but never rub stuff ahead of time. If using John's method I would go for a final fresh dusting of rub just before cooking.

[badger]

I am curious what Phil has to say, since he aparently does it all the time (If I read it correctly)

kcquer - can you explain more on your process? You never put a rub on the night before, or even several hours before the smoke? Also if the vinegar does mellow out the seasoning making me have to apply a second dusting, why in the fark would I use vinegar to begin with? I could just not use the vinegar and season once and save on seasoning.

I do not know what the benifit is from using vinegar or vegi oil before rubbing. I just wanted to try something different. But my ribs were deffinitly not up to par!

Ohh yeah... I am still eating the **** out of em. :D

Thanks for the feedback.

[brdbbq]

Ohh yeah... I am still eating the **** out of em.


One at a time :?:

[willkat98]

I never, ever, apply oil, vinegar, water, etc.

I keep it simple. Either the night before, which is rare cuz I am **** faced and forget, or usually the morning of, open the cryos, wash out the ****, then rub with either: Fat Pat's, So Flav Charbroil(go easy), Blues Hog, Arizona Pepper, Chili powder, or Cinnamon (use lightly).

Thats it. Then I spray with Cherry Juice (juicebox) and some soda, or just the juice. When wrapping, spray the **** outta the rack as you wrap.

I just don't care for the smell or taste of vinegar (heavy taste that is. Anything more than Dreamland amount of vinegar is too much)

My farking brother in law ruined this stock pot when he made his "Smells Like Ass, Tastes Like Heaven" marinade and mop for the Thanksgiving drunkfest brisket last year. Never get the smell of boiled vinegar, a 6pack of Lone Star, and a crapload of other stuff outta that pot.

[kcquer]

oops

[kcquer]

kcquer - can you explain more on your process?

I put vinegar,any kind, in a wally world 50c spray bottle, dampen the what ever, then sprinkle on the rub, I repeat this a couple three times, this gets a nice layer spices that will crust up and help retain moisture.


why in the fark would I use vinegar to begin with

Honestly, I use vinegar because my mom always rubbed briskets, flank steaks, any tougher roasting cuts with vinegar. Its not uncommon according to what I read, but I only do it cause mom did. If you try something else, let me know how it turns out.


You never put a rub on the night before

Never overnight, if a rub contains much salt. Salt curing, which is what you would be doing for 12-18 hrs, draws moisture out of meat. My rub contains a good bit of salt so I don't put it on til I'm ready to cook.

[ciret]

I read some where that yellow mustard was a good pre-rub, makes the dry rub stick. I tried that on some spares this weekend and it work good. I put a thin coat of mustard on then the dry rub, let it sit maybe 20 min then into the cooker. Formed a nice crust. Didn't taste any mustard flavor.

[Solidkick]

OK, Mr. Kick Speak.........

I use yellow mustard as my bonding agent for rubs. coat your meat, rub it up, wrap in plastic wrap and refridgerate. You never know the yellow mustard was there. Saw that trick at a KCBS cookoff before I started posting on this board.

Depending on your salt content in your rub would probably dictate how long you would hold before cooking wouldn't you think?

DF......we need your .02 worth here.........

[jt]

Hmmm, never considered the salt in the rub drying out the meat. I've always rubbed beef & pork the night before and let it sit in a ziplock in the fridge. And I haven't used mustard or a spray to get it to stick. I'll have to try that...

[brdbbq]

Mustard trick works. Use the cheapest $hit you can buy apply with a brush, and rub your meat so to speak. :wink:

[jt]

So about how long should a rub sit on meat before it goes into the cooker? Mine is about 1/5 salt.

[kcquer]

never considered the salt in the rub drying out the meat.

Me either, until I noticed that some of the exiting moisture was rinsing some of the rub off of the ribs I did overnight once. I hardly think you could hurt a butt or brisket this way, ribs are another story, not working with much on these to start with.
Also I like my ribs to come out a bit like a Memphis "dry" rib, so lotsa rub for me.
Have read plenty on the mustard thing, and I do believe you guys when you say you can't taste it, I just haven't been able to bring myself to try it yet.

[Solidkick]

So about how long should a rub sit on meat before it goes into the cooker? Mine is about 1/5 salt.

I would think yours would hold 16-20 hours fine. If you use some brown sugar in your rub, probably a little longer. I usually just shoot for overnight, meaning rubbed up by around 9PM and setting out warming up to go in the cooker at around 5-6AM. I try to let my butts set out a couple of hours, my ribs maybe an hour. Internal temps will raise a lot faster than just pulling from the fridge and sticking in the smoker.

[racer_81]

Mustard trick works. Use the cheapest $hit you can buy apply with a brush, and rub your meat so to speak. :wink:

Ditto on the mustard trick.....it's a Paul Kirk recommendation too.

[willkat98]

Why use mustard again?

I have never had a problem with rub sticking to the meat, or is it a moisturiser?

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome.

[BigAl]

Why use mustard again?

I have never had a problem with rub sticking to the meat, or is it a moisturiser?

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome.

Beats the Fark out of me what mustard does, second time on the BBR then just put Head Country seasoning on top of mustard with a little thick honey, no looking back or questions because they are the best ever. :D

[kcquer]

Ditto on the mustard trick.....it's a Paul Kirk recommendation too.

I gotta keep an open mind about these things. My head says, Its just vinegar and dry mustard, I use vinegar and dry mustard is a std rub ingredient. My old fart self says, thats a $10 rack of ribs not a farking hot dog, I aint puttin mustard on it. Next time, I buy two and try on one and not the other.

[BigAl]

Plus, you can do this with mustard,

[Solidkick]

Good one Al, but how many cans of Spam did it take to roll that out so large so you could write on it? :)

I LOVE USING MUSTARD!!!!!

[BigAl]

474

[Solidkick]

474

LMAO you're killing me with your comebacks!

You my Bud!

[BigAl]

Bud lite, that's me down at the bar!

[brdbbq]

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome


Jorge and I where emailing yesterday talking about that little secret. That's about all I use anymore but have tried stuff from the Fall Bash. First time I had it was on a pork steak farking awesome.

With regards to what mustard does it helps the rub stick. I think I'm stretching here first heard of it on the original yahoo group. When the wife first saw me do it she thought it would be a farked up BBQ until she tried it. :D

http://www.grubrub.com/

[BigAl]

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome


Jorge and I where emailing yesterday talking about that little secret. That's about all I use anymore but have tried stuff from the Fall Bash. First time I had it was on a pork steak farking awesome.

With regards to what mustard does it helps the rub stick. I think I'm stretching here first heard of it on the original yahoo group. When the wife first saw me do it she thought it would be a farked up BBQ until she tried it. :D

http://www.grubrub.com/

Thanks for the link. :D

Site has great tips, like these two below: :D

4. Use Charcoal for better taste and flavor
Gas grills are a great convience, however to cook the best BBQ you must use charcoal or wood to get the best flavor and taste from your food

5. Wood choices
Grilling woods for direct heat: Mesquite, Hickory, Pecan
Smoking woods for indirect heat: Pecan, Apple, Mesquite, Hickory

[Jorge]

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome.

It's good stuff Maynard. I told Brian that I'll buy a pork loin at Sam's for under $2/lb. and slice it up into chops, coat well with grub rub and smoke em. It's not bad on chicken as a change of pace either. Outstanding on a nice thick rib eye steak with some fresh cracked pepper on a hot grill. And finally I'm considering using it on the next ham I smoke for a slight change of pace.

[brdbbq]

AKA Us good guys are hooked.

[kcquer]

Smoking woods for indirect heat: Pecan, Apple, Mesquite, Hickory

I question the wisdom of any one who omits cherry from this list.

I did contact a store in my area listed on the Gordon's site, they don't have it in stock but are ordering as I was the third call in a week about the product. They should have some in a week or two.

[badger]

I added the grubrub a dub site to the links sections.

[racer_81]

Why use mustard again?

I have never had a problem with rub sticking to the meat, or is it a moisturiser?

Brian, caked on that Grub Rub to the pork roast this weekend. In about 30 minutes in the fridge, it turned into a glaze. Awesome.

A reading from the Book of PaulKirk, page 32.

<ahem>

"The first recipe in this section is a mustard sauce that I paint on my barbecue before I season it with my barbecue seasoning or rub. Of all the barbecuing recommendations that I make, this is one of the procedures that I consider to be the most important, but it is the one the students tend to skip! What does the mustard do, and how does it taste on your finished product? The mustard, or mustard sauce, seals and moistens the meat. The vinegars in it interact with the enzymes of the meat. They also help your rub stick to the meat. As far as how the mustard tastes, it enhances the flavor of the meat without giving it the flavor of mustard. All it does is work with your barbecue to make it better."

Well, that's what Paul Kirk says. He's won tons of contests so he must be doing something right.

On the other hand, if you absolutely hate mustard......oh well....don't use it.

I like mustard and mustard sauces.

:-)

[willkat98]

Thanks Maps

I might try that with a couple tablespoons of Dreamland next time. Thats got the vinegar, without the cornhole taste of mustard.

[BigAl]

Thanks Maps

I might try that with a couple tablespoons of Dreamland next time. Thats got the vinegar, without the cornhole taste of mustard.

Bill, I'm speachless!

[parrothead]

might try that with a couple tablespoons of Dreamland next time. Thats got the vinegar, without the cornhole taste of mustard.

And not as sugary as other sauces so burning would not be as much of a problem. I may have to try that also. Gonna fire up smokey at some point this week and do a mess of butt meat.

[kcquer]

I suppose its possible that the acidity in the vinegar cooked (mellowed) the spices over time.


I did an experiment yesterday to see the effect vinegar has on rub over time. I took some prepared rub and put a tablespoon or so in a small dish and let it sit for 12 hrs. After the 12 hrs I mixed another "fresh" batch of rub and vinegar. The comparison was rather interesting.

The aged sample was by comparison very dark, the acidity had cooked or probably more accurately oxidized the spices. The taste comparison was noticeably different too. The fresh batch was sharper and fresher and the aged batch was very much as if it had been cooked. The more distinct flavors were mellowed a bit and the flavors were very much married. Best analogy I can think of is the difference between a freshly assembled batch of chili and one that has simmered and been in the fridge over night.

On butts and briskets and the like I may go back to pre rubbing and then adding a fresh coat before cooking to get 2 flavors on the meat from the same rub. On ribs I'm gonna stick to my no salt ahead of time policy.

[BBQchef33]

Sorry for the silence guys.. stiull up to my eyeballs in yardwork.. but i got a few requests for me to chime in here. I didnt read the whole thread, so I may be repeating what lot have said..

First as far as the wood goes.. I use mostly white oak and scrub oaks for heat cause its so abundant around here and has hight BTU. Hickory, cherry and mulberry also grow wild so its easy to get and is great flavoring wood. Those are my primary woods, I grab mesquite by the 20lb bag every time I see it cause IMO briket and mesquite cant be beat. also have loads of pear and peach, but they be very mellow.

the great vinegar/mustard debate: years ago, i would rub with mustard, apply the dry rub and let sit overnight. Then I got lazy and just started rubbing them with cider vinegar, apply the dry rub, let sit for a little bit while I prep the pit and then throw them right in. Havent let anything sit overnight in over a year. The theory was the vinegar in the mustard is the tenderizer, so why not just use vinegar. During the cook, i use a 50/50 mix of apple juice & bourbon with a little bit of cider vinegar mixed in. We never missed the mustard.
BUT.......

Recently, in changing my techniques and cooking at lower temps, I also returned to rubbing with Frenchs Yellow mustard and applying the dry rub, all no more than an hour or 2 before cooking. Since returning to using the mustard, result have really improved again.. family immediately noticed a difference and the racks I made and gave away a few weeks ago were still talked about a week later.... so I'm gonna stick with success. Rub with the mustard and apply the dry rub shortly b4 cooking.


now, for a twist.. the last batch I made, I bought a couple bottles of cheapo 10 High bourbon and rubbed the ribs with that instead of vinegar. Used that in place of vinegar. Then while cooking sprayed them with bourbon and apple juice mixed with aq pinch of cayenne while they cooked. Made a thin BBQ sauce based with bourbon and green peppers and finished them with that..

tttally awesome.. gonna start building on that recipe to see what can come of it.

[willkat98]

tttally awesome.. gonna start building on that recipe to see what can come of it.

Build on this. How about a vowel?

tttally awesome

Brooklyn Education Mod

[BBQchef33]

Ok Vanna..... I'll buy an O.

[racer_81]

Ok Vanna..... I'll buy an O.

Cheech and Chong Song Mod

[brdbbq]

Ok Vanna..... I'll buy an O.

That's funny :lol:

[BigAl]

Ok Vanna..... I'll buy an O.

Sounds like,

[Stucue74]

Okay. I am the only one who rubs a little olive oil on ribs and butts before applying the rub? I've done this ever since I started smoking and have had some great results. I've rubbed everything with olive oil from ribs, chicken, butts, steaks, you name it before applying the rub. Never really tried the mustard. So should you not apply the mustard/rub the night before, just an hour or so before the cook?

[stlmike]

Bryan,
My normal routine is to rub everything with a little bit of olive oil before applying the rub. Got that tip from a team that competes/wins sometimes in the KC area. After reading about Phil's results with mustard, I might have to give that a try. Phil, let us know of your results with building on your recipe.
Mike

[Stucue74]

Bryan,
My normal routine is to rub everything with a little bit of olive oil before applying the rub. Got that tip from a team that competes/wins sometimes in the KC area. After reading about Phil's results with mustard, I might have to give that a try. Phil, let us know of your results with building on your recipe.
Mike


I though most people on this site used oil, now I'm finding out different, feel kind of like I've been cheated on :oops:

[BigAl]

Bryan,
My normal routine is to rub everything with a little bit of olive oil before applying the rub. Got that tip from a team that competes/wins sometimes in the KC area. After reading about Phil's results with mustard, I might have to give that a try. Phil, let us know of your results with building on your recipe.
Mike


I though most people on this site used oil, now I'm finding out different, feel kind of like I've been cheated on :oops:

You are not gonna Divorce the group are you? If so, I want to be put on you support $$$$ list. 8)

[Stucue74]

You are not gonna Divorce the group are you? If so, I want to be put on you support $$$$ list. 8)[/quote]


Fine Al. I'll send you one can of Spam for the rest of your life. That should settle it.

[Stucue74]

A can of spam a week that is, don't mean to be that cheap.

[Solidkick]

A can of spam a week that is, don't mean to be that cheap.

Kitchenbithamatic hadn't ought to make the same offer........ :twisted:

[BigAl]

You are not gonna Divorce the group are you? If so, I want to be put on you support $$$$ list. 8)


Fine Al. I'll send you one can of Spam for the rest of your life. That should settle it.[/quote]

Done deal, I ain't cheap but I can be made to agree on a good thing! :D

I expect my first payment next week or I'll see you in court! 8)

[Stucue74]

You are not gonna Divorce the group are you? If so, I want to be put on you support $$$$ list. 8)


Fine Al. I'll send you one can of Spam for the rest of your life. That should settle it.

Done deal, I ain't cheap but I can be made to agree on a good thing! :D

I expect my first payment next week or I'll see you in court! 8)[/quote]


Don't push me or I'll push for custody of the kids(smokers).

[jt]

now, for a twist.. the last batch I made, I bought a couple bottles of cheapo 10 High bourbon and rubbed the ribs with that instead of vinegar. Used that in place of vinegar. Then while cooking sprayed them with bourbon and apple juice mixed with aq pinch of cayenne while they cooked. Made a thin BBQ sauce based with bourbon and green peppers and finished them with that..

tttally awesome.. gonna start building on that recipe to see what can come of it.

Did Phil ever post his recipe for this? Was it used at B3?

Gonna do some spares this weekend and wanted to try the bourbon angle.

[Bigmista]

I usually rub with mustard on butts. I use oil on ribs if I'm doing a jerk rub and mustard if I'm doing a standard rub.

Mista

[willkat98]

Did Phil ever post his recipe for this? Was it used at B3?

Gonna do some spares this weekend and wanted to try the bourbon angle.

His spray was apple juice and ten high.

I skip the 10 high. Never seems to make a difference, unless I'm drinking it.