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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-08-2003, 08:22 AM | #16 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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3 hours in the smoke, 2 hours wrapped in foil, and 1 hour unwrapped and mopping with sauce.
If not mopping, you'll see the 3-3 method (dont unwrap) Baby backs can be more of a 2-2-1 method, cuz you dont want them drying out. While cooking in smoke first, frequently spray. After 2 hours for bb's or 3 for spares (or when the meat starts to pull back from the bone) wrap in foil. When I wrap, I will spray more into the foil to keep it moist, then wrap. Return to smoke for 2 hours (3 if not mopping) then unwrap for an hour and mop. We have not used sauce lately, during the smoke, but use Dreamland to dip them in. need to use a fork though, cuz you pick up the bone and the meat falls off :)
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-08-2003, 08:36 AM | #17 |
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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Thanks Bill, I will try it this weekend. Doing bb and St Louis style spareribs. Do you have to rotate the ribs (or anything else for that matter) in the Bandera to get even cooking? I have to turn the cooking racks around. Is that normal?
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Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer |
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10-08-2003, 08:41 AM | #18 |
is one Smokin' Farker
Join Date: 08-11-03
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Mark,
Have you seen habanero jelly around here anywhere ? Brian |
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10-08-2003, 08:42 AM | #19 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I in essence do, cuz when I wrap them, I try to remember which way they were in, then put them in the opposite way.
With bbs, I put the thicker end on the heat vent side, just to make sure I don't dry out the thinner end. look at my last bash pic and you'll see I put one rack one way, and one rack the next to mix them up. X's one shelf height apart.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-08-2003, 08:53 AM | #20 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Quote:
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tk PitBitch |
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10-08-2003, 08:57 AM | #21 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I never unwrap. And I have mopped before hand and got a pretty bad burn. High sugar content in the sauce I used, I guess.
Oh yeah, before you wrap, throw on some pepper jelly. (don't unwrap) TK and the guys at B2 can vouch for how awesome that was
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-08-2003, 09:04 AM | #22 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
Anyway, they turn out good!! :D
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-08-2003, 09:24 AM | #23 | |
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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Quote:
__________________
Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer |
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10-08-2003, 09:33 AM | #24 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Quote:
__________________
tk PitBitch |
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10-08-2003, 09:53 AM | #25 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I'm hungry for wibs.
gonna break in the WSM with them this weekend
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-08-2003, 09:54 AM | #26 | ||
is one Smokin' Farker
Join Date: 08-11-03
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Quote:
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10-08-2003, 09:54 AM | #27 |
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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Can you guys recommend a good sprayer? I have problems with anything other than pure thin liquid stopping up the nozzle. Or am I just p*ssing up a rope trying to put thinned down sauce/marinade/oil in there?
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Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer |
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10-08-2003, 09:56 AM | #28 | |||
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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Quote:
Being on Atkins I am leary of 7 cups of sugar. Put me right into a diabetic/carbohydrate coma :D I prefer an alcohol induced coma.
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Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer |
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10-08-2003, 10:00 AM | #29 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I made Habanero and Jalapeno Jelly last night - 6 jars of each.
I'll post the recipe I use -- probably here and then in recipes! About sprayers -- I just use the "universal" sprayers I buy at the local super market - I usually just spray juice/vinegar but I have mixed up NC style spray with juice, salt, and pepper and it sprayed OK -- just had to shake the bottle pretty often.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-08-2003, 10:13 AM | #30 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Pepper Jelly recipe
I got this from my Aunt Fay and it turns out pretty good. As a disclaimer: this recipe is pretty tame, heat wise, just add more hot peppers until you get it as hot as YOU like it! You can adjust the recipe, just keep the ratios the same.
Hot Pepper Jelly 1/4 Cup liquified hot peppers (jalapeno, habanero, etc.) 3/4 Cup liquified bell pepper (I use green but red, yellow, etc. would work) 6 Cups sugar (yeah, 6 Cups -- this is JELLY) 6 oz. of Certo Pectin (or your favorite brand - I use two pouches) 1/4 teaspoon salt OPTIONAL: food coloring I can't begin to tell you how many peppers you will need since size, amount of flesh vs. water, etc., all come into play. For my 12 jars I used: 2.5 green bell peppers (these were large peppers and provided enough liquid for two batches of jelly) about 3 Jalapenos (for 1 batch/6-7 1/2 pint jars) and about 4 Habaneros (for 1 batch/6-7 1/2 pint jars) I measured all of them rough cut into a measuring cup before liquifying and it came out pretty close -- I blend them seperately and then measure out the appropriate amounts into another measureing cup. Use some of the vinegar to provide a medium for blending you peppers - some fiber and "chunks" are probably desireable since it gives your jelly "character". After blending: add the vinegar, peppers, sugar, salt to a large non-reactive pot (stainless steel) and bring to a boil. Stir frequently and watch for boil over -- this stuff is like napalm and will stick to your skin and burn you. Boil for 1 minute. Remove from heat and let sit for 10 minutes. After 10 minutes remove the foam or scum, add you 6 oz of Certo and any food coloring. Stir well and let sit for another 10 minutes. You should have prepped your jars, lids, and rings ahead of time. Have them clean and sterilized :D Fill the jars with the hot liquid jelly. Put on your lids and rings. Let the jelly set and gel. Enjoy.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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