OT: MGoBBQ Thread - Share your secrets

Submitted by The Mad Hatter on

Like many of you I'll be spending at least part of the weekend manning the grill / smoker.  I've decided on making ribs since they don't require much attention and everyone loves them.

I soak them in a mix of apple cider and lemon juice for about 6 hours in the fridge.  Then dry them off and put the dry rub on (homemade, none of that store bought BS).  The rub is mostly brown sugar, paprika, hickory salt, celery seeds, and a few other spices.

I set the grill up for indirect grilling and use applewood chips for the smoke.  I use a rib rack to make things even easier.  

 

What are you making this weekend?  

MGoBoard
BBQ
Brisket
chicken
ribs
I sound fat

BIGWEENIE

July 1st, 2016 at 10:00 AM ^

Rub a big pork shoulder in mustard then dry rub, side sauce for dipping if you like . I did 4 -10 pound ones and only did 1 with the mustard and it was by far the favorite. Slow cook for six to eight hours on a smoker

Joined: 11/29/2010

MGoPoints: 942

mgobleu

July 1st, 2016 at 10:01 AM ^

Not that much of a secret, but pizza on the grill is phenomenal. Not quite as easy, but can be just as good as a fire brick oven. Make the dough from scratch, (use bread dough, NOT all-purpose) split into tennis ball sized lumps, let it rise as long as possible and then press it down to make about a 10" pizza. Brush it lightly with olive oil, and lay it right on a hot grill. It will not burn. Have your ingredients ready, flip it over after about 1-2 minutes and top it as it cooks. I use roasted tomato pesto instead of sauce, fresh baby mozzarella, fresh basil leaves, tomato slices, feta and a nice salty smoked meat like a pancetta, prosciutto, or a good uncured pepperoni. I'm still working on my dough recipe, but what the grill does to the crust is the best part; it's very thin but not a cracker crust, soft with just enough crisp.

Joined: 07/02/2008

MGoPoints: 38428

DenverRob

July 1st, 2016 at 10:03 AM ^

If you are smoking ribs.
smoke for 2 hours bone side down
wrap in foil with a layer of brown sugar and honey on both sides of the ribs
Place back on smoker meat side down in foil for two hours
Add bbq sauce and wait 15 minutes



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Cameron

July 1st, 2016 at 10:39 AM ^

This is exactly what I do, and I'm pretty happy with the results every time.

-cover with yellow mustard and dry rub of choice, smoke for three hours, bone side down

-drizzle with bacon fat (from that morning's bacon, of course) and maple syrup, wrap in foil, oven at 225 for two hours bone side up (meat sits in pooled liquid)

-remove foil, brush with BB sauce of choice, cook bone side up for 1 hour at 225

Joined: 09/07/2009

MGoPoints: 362

ijohnb

July 1st, 2016 at 10:15 AM ^

people get way to scientific about grilling.  Two weeks ago, we had a BBQ where I put two racks of Kroger Chipolte BBQ ribs into the oven for 3 hour and then put them on the grill for 20 minutes.  Some other dude brought a smoker, had some kind of scientifically awesome marinade and used my entire kitchen for four hours like he was conducting a science experiement.  My whatever-Kroger ribs were notably better.

So, I think Koegel coney dogs and suddenly salad tonight and maybe chicken breasts and peppers tomorrow.  Gas grill.  No bells.  No whistles.  Easy and delicious.

Joined: 09/21/2009

MGoPoints: 69986

mgobleu

July 1st, 2016 at 10:20 AM ^

Get a pouch of frontera pork pastor sauce, marinate a tenderloin overnight, slap it on the grill. Don't worry of it burns a little, just get it to 145, slice it thin and people will not be able to stop shoving it in their face. Doesn't get any easier.

Joined: 07/02/2008

MGoPoints: 38428

ijohnb

July 1st, 2016 at 10:56 AM ^

see that it would be.  I guess my point of view is colored by having an 8 and 1 year old either throwing a ball at my head or climbing up my leg at every moment.  I like grilling but at most I get 1/2 hour for any prep and 1/2 hour to man the grill.  I guess I value efficiency out of necesssity, and perhaps I am even a little bitter about not having time for the science experiment.

Joined: 09/21/2009

MGoPoints: 69986

WolvinLA2

July 1st, 2016 at 10:59 AM ^

That's funny. I use bbqing to say "Honey, I'll handle the food today, but you'll need to keep the kids out of my hair for a few hours." But really, smoking meat is a lot of work-wait-work-wait, etc. so still lots of kids time. But I certainly get where you're coming from.

Joined: 11/13/2009

MGoPoints: 58191

ijohnb

July 1st, 2016 at 11:10 AM ^

I was able to get away with that approach for a couple of years.  That is until my wife realized that "handling the food" essentially meant drinking Oberon in the garage while listening to the Tigers game and every once in a while pouring a half cup of random sauce on already marinating meat.  After she caught on to my scheme my "food prep" time has decreased significantly.

Joined: 09/21/2009

MGoPoints: 69986

SwitchbladeSam

July 1st, 2016 at 11:46 AM ^

Happens to the best of us. My wife use to think no matter what I grilled, it took 2.5 to 3 hours of sitting outside supervising it. Until one night I was starving and in a bad mood and grilled chicken breasts in about 15mins.... Cover has been blown ever since.



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MGoGrendel

July 1st, 2016 at 11:45 AM ^

is drinking beer during the four (or more) hours of smoking.  The smoke keeps nagging wives away, too.  Outdoor TV allows you to watch sports or you get to choose your own playlist for music.  Win-win with delicious food afterwards.

Also, I don't think store bought ribs ever won a competition.

Joined: 01/21/2013

MGoPoints: 70276

readyourguard

July 1st, 2016 at 10:20 AM ^

While interviewing Tim Williams for me latest diary, he said he marinates his brisket in apple cider vinegar and some baking soda. That's it. No salt, pepper, garlic, or anything else.

Never heard of the baking powder addition before.

I usually marinate my brisket in 50/50 Worchteshire and Soy sauce, pat dry, pack with rub.

Joined: 08/21/2008

MGoPoints: 40986

LSAClassOf2000

July 1st, 2016 at 10:36 AM ^

I won't be starting the process of cooking until I actually get up north, but I do have a brisket marinating right now in a citrus-based marinade with cilantro and a couple other herbs in it. This is something I haven't run with yet, so I am hoping it turns out well. Fortunately, the cabin we're going to has a smoker so I can do this - I seem to get stuck with all the cooking whenever we make these trips. 

Joined: 01/07/2011

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turtleboy

July 1st, 2016 at 10:31 AM ^

Sauce


1 medium onion 1 clove garlic 1 small green pepper

1 tablespoon chopped fresh parsley 1 teaspoon fresh oregano

1 teaspoon fresh basil leaves2 teaspoons dry mustard

1 teaspoon dried rosemary1/4 teaspoon Tabasco

1/4 cup olive oil 1/2 cup honey 1/2 cup dry red wine

1/2 cup Italian tomato paste 1/4 cup Worcestershire sauce

1 teaspoon salt 1/2 cup water

Chop the onion, garlic, and pepper, and sautee in heated olive oil until slightly browned. Add the tomato paste, salt, basil, rosemary, oregano, parsley, Tabasco, dry mustard, Worcestershire sauce, water, and honey. Allow to simmer for 20 minutes, stirring occasionally. Add the red wine, and simmer another 15 minutes. Use the sauce to baste, but reserve a little to be served hot at the table.

 

Corn Fritters

8 ears sweet corn 1-1/4 tsp salt  1/4 cup milk 2 tbsp flour 2 egg whites

1 cup vegetable oil (or more)

Shuck ears of corn and run knife down each row over a bowl. Split each kernal so they don't pop when frying, then saw kernals off into the bowl, add salt, milk, and flour, mix well, put in fridge until chilled. Beat egg whites in seperate bowl until very stiff and gently fold into cold corn mixture. Drop by spoonfuls into hot oil a few at a time until brown on the outside.

*notes  

Peanut oil is too volatile for corn fritters, veg oil will allow fritters to hold shape

More flour will make stiffer dumplings, less will allow loose batter to fill small pan  and form a rice cake sized fritter.

Best served salted, with blackberry jam or honey for breakfast, anchovy butter or bbq for dinner.  
 

Joined: 04/22/2011

MGoPoints: 35130

UM Fan from Sydney

July 1st, 2016 at 10:58 AM ^

I don't understand why some people like dry rub ribs with no BBQ sauce OR with no rub and only BBQ sauce. I use both. Find a great seasoning and BBQ sauce and you're good to go.

Joined: 09/17/2015

MGoPoints: 58076

AeonBlue

July 1st, 2016 at 10:58 AM ^

I make my own rub, bbq sauce, and I braise my bbq meat (pork shoulder, brisket, etc) in Dr. Pepper and hot sauce. Haven't decided what I'm making this weekend but I haven't done brisket in a while.

 

Joined: 08/03/2010

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MGoStretch

July 1st, 2016 at 11:09 AM ^

Asking for BBQ secrets. Posts recipe that includes "a few other spices". I mean, the picture makes up for it, but that's pretty secretive while asking for secrets. Great thread though, I'm drooling at work instead of working.

Joined: 03/20/2015

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triangle_M

July 1st, 2016 at 11:23 AM ^

I do a 2 hour salt water brine bath first.

Generally use this rub: 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meathea…

I sometimes also do a tamarind paste application before the rub goes on.

Fuse array of charcoal with applewood

 

And then a lexington dip: 

http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html 

I substitute sriracha for the ketchup.

My mother in law bought me some premade stuff from Dreamland so we're doing the pepsi challenge this weekend with my ribs vs the Dreamland ribs.

 

Joined: 03/09/2011

MGoPoints: 5648

Wolfman

July 1st, 2016 at 11:26 AM ^

Didn't know they were calling it that now, but I'll play. Actually my best dish is done  by feel rather than receipe but my Chili is good enough that when I made it for all the "lonely hearts" on a Christmas night in Mexico at the local watering hole, the patrons were so impressed I was kept in tequila all night. They call it beans, fucking beans. Just "Good Beans, aye?"  

But I like your lingo. Might start telling everyone will be putting together a pot of wet rub tonight. Hell, sounds better already. 

Joined: 07/23/2008

MGoPoints: 8259

drjaws

July 1st, 2016 at 12:15 PM ^

Olive oil, balsamic vinegar, garlic, rosemary, green onions, salt and pepper.

 

Marinade overnight.  Grill on med-low (using hickory chips) until done.  I don't baste.  It is the bomb.

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