BBQ!

[12poundbass]

With the holiday weekend this weekend, what are your plans for cooking, grilling, and BBQ? 
 

I just took a 3lb chuck roast out of the freezer that I’m going to smoke low and slow Saturday for a nice pulled beef slider recipe I got from @flyfisher.

 

Pictures to come at some point Saturday. 

[lo n slo]

30 minutes ago, 12poundbass said:

low and slow 

is there any other way?  ?

[Way north bass guy]

I’m not sure about any special bbq recipes for this weekend, but we do have 4 boxes of Roma’s that are gonna be made into the best pasta sauce on the planet this weekend. Slow roasted with a bunch of other goodies mixed in, then blended up and frozen in large ziploc bags. Last year we made 52 bags, as of today we have 6 bags left so I guess we got the amount right for a years supply ? it’s a ton of work, but man is it ever worth it when you get that first mouthful!

[12poundbass]

9 minutes ago, lo n slo said:

is there any other way?  ?

Some put the heat to a brisket and cook it “fast” (relative term because briskets take forever). I have two briskets I need to pick up soon so I can do my first brisket cook. I have a small one at 3 lbs, that’ll be my first one, that way if I screw it up I won’t be out much, then I have a 15 pounder. Maybe the following weekend I’ll do my first go round. 

13 minutes ago, Way north bass guy said:

I’m not sure about any special bbq recipes for this weekend, but we do have 4 boxes of Roma’s that are gonna be made into the best pasta sauce on the planet this weekend. Slow roasted with a bunch of other goodies mixed in, then blended up and frozen in large ziploc bags. Last year we made 52 bags, as of today we have 6 bags left so I guess we got the amount right for a years supply ? it’s a ton of work, but man is it ever worth it when you get that first mouthful!

I love a good pasta sauce! 

[Russ E]

33 minutes ago, 12poundbass said:

Some put the heat to a brisket and cook it “fast” (relative term because briskets take forever). I have two briskets I need to pick up soon so I can do my first brisket cook. I have a small one at 3 lbs, that’ll be my first one, that way if I screw it up I won’t be out much, then I have a 15 pounder. Maybe the following weekend I’ll do my first go round. 

To me, the only way to cook a brisket is low and slow. considering the money that is invested in a 15 pound brisket, I want it to turn out near perfect. I cook at 225 degrees until the brisket reaches 195 degrees. a 15 pound brisket might take 18 hours, but it is well worth it. 

[12poundbass]

50 minutes ago, Russ E said:

To me, the only way to cook a brisket is low and slow. considering the money that is invested in a 15 pound brisket, I want it to turn out near perfect. I cook at 225 degrees until the brisket reaches 195 degrees. a 15 pound brisket might take 18 hours, but it is well worth it. 

Oh, I’m doing low and slow for sure. Some do hot and quick from what I’ve seen. 

[Sam]

First you boil the ribs to start them cooking.

 

Put some Mazola on the grill to help stop sticking and heat grill or oven to around 300*.

 

Put ribs on grill and let cook for three hours, or longer, basting now and then with your favorite BBQ sauce.

 

Take off grill and let sit for 10 minutes.

 

Lather in BBQ sauce once again.

 

Meat will fall of bones.

 

P.S.  I like the vinegar based North Carolina BBQ sauce.

[CountryboyinDC]

19 hours ago, 12poundbass said:

 

I just took a 3lb chuck roast out of the freezer that I’m going to smoke low and slow Saturday for a nice pulled beef slider recipe

That'll be something to look forward to reading about.  I've only done one roast on the smoker ever, and it was a crown roast.  If only it had tasted as good as it looked, it would have been something.  A beef roast would be a good new dish for me to learn.

[12poundbass]

2 hours ago, CountryboyinDC said:

That'll be something to look forward to reading about.  I've only done one roast on the smoker ever, and it was a crown roast.  If only it had tasted as good as it looked, it would have been something.  A beef roast would be a good new dish for me to learn.

It’ll go on the Pit Boss around 11 EST. I’m going to use hickory for the smoke. I’ll take pictures along the way. 

[slonezp]

I'm cooking up my last bit of venison this weekend to make room for more

[Russ E]

Baby back Ribs and beer can chicken going in the smoker at 10 this morning.

 

 

[flyfisher]

I will be putting a pork butt on around midnight tonight so it should be ready tomorrow around noon.  I have couple chuck roasts i was gonna make shredded beef with but i think i will hold off on that one.  

I am hoping to go fishing this afternoon though....

[12poundbass]

I just put the chuck roast on the Pit Boss. I’ll put the hickory smoke to it until it reaches 165, then we’ll start phase two. Stay tuned! 
 

 

[Russ E]

Ribs and chicken getting happy in the Smoker.

Will be done at suppertime to have with fresh corn on the cob.

[DitchPanda]

1 hour ago, Russ E said:

Ribs and chicken getting happy in the Smoker.

Will be done at suppertime to have with fresh corn on the cob.

Looks great. I myself am gonna smoke some chicken thighs and corn on the cobb. Great minds think alike.

[12poundbass]

26 minutes ago, DitchPanda said:

Looks great. I myself am gonna smoke some chicken thighs and corn on the cobb. Great minds think alike.

I tried corn on the cob in the smoker once and it came out very bitter. What’s the secret? 

[12poundbass]

Phase 2: cook the veggies and roast together in beef broth covered for 2-3 hours.

 

 

I’ll try and take a decent picture next time 0-2 so far! 

[Russ E]

suppertime

[12poundbass]

37 minutes ago, Russ E said:

suppertime

Looks good! Hopefully there’s more than just you. Lol

Well, it turned out pretty good! The wife was impressed too so I’d say it was a win! I’m going to do my first brisket Monday, it’s only 3.5 lbs so I won’t be out too much if I screw it up. 
 

 

[Russ E]

1 hour ago, 12poundbass said:

Looks good! Hopefully there’s more than just you. Lol

Well, it turned out pretty good! The wife was impressed too so I’d say it was a win! I’m going to do my first brisket Monday, it’s only 3.5 lbs so I won’t be out too much if I screw it up. 
 

 

Looks good. Yes it was more than just me. Everything was a hit. I ate way to much. Now just vegging in front of the tv.

[DitchPanda]

4 hours ago, 12poundbass said:

I tried corn on the cob in the smoker once and it came out very bitter. What’s the secret? 

I ended up grilling the corn, some bacon and a couple jalapenos...chopped it all up mixed in some milk, butter and American cheese...pinch of salt, bunch of black pepper and a couple shakes of cayenne. Fantastic!

[TnRiver46]

16 hours ago, 12poundbass said:

I tried corn on the cob in the smoker once and it came out very bitter. What’s the secret? 

The secret to delicious corn? Boil it...... haha

[12poundbass]

10 minutes ago, TnRiver46 said:

The secret to delicious corn? Boil it...... haha

I tried the smoking once and back to boiling ever since. 

[Guitarfish]

And get it out of the water when done!  Has to be crisp.

[roadwarrior]

1 hour ago, Guitarfish said:

And get it out of the water when done!  Has to be crisp.

You don't actually "cook" the corn, you just heat it. Three minutes in boiling water.