Smokin-It User Forum!

General Discussions => Anything Goes!! => Topic started by: afratki on July 02, 2013, 08:40:38 PM

Title: Independence Day - What ya smokin?
Post by: afratki on July 02, 2013, 08:40:38 PM
Though I'd start a thread to see what everyone has planned for the 4th.

I'm having my parents and younger son and his fiancée over. I just picked up three racks of St Louis style ribs to smoke using the 3-2-1 method (but will probably skip the 1 and finish them on the grill like I did last time) . I plan on making the Carolina style BBQ posted by UWFSAE and the St. Louis style posted by DivotMaker to do some experimenting with different flavor BBQ sauces.

Have a Happy Independence Day everyone!
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 02, 2013, 08:51:59 PM
Sounds great!  I'm thinking a rack of St Louis ribs.  Finishing them on the grill sounds really good - I think I might give that a try!  Do you sauce them before grilling, or finish them dry?
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 02, 2013, 09:19:08 PM
I'm doing several racks of St. Louis spares for all the adults, a couple of bacon explosions as appetizers, and some smoked Italian sausage and smoked bratwurst for the rugrats that will be running wild around the backyard.

I'm also hoping to throw some homemade ranch style beans in the smoker ... that'll be a first for this recipe (I'll be posting it after I validate the steps this weekend).  Corn will be grilled this time (in their husks) with a homemade garlic compound butter.  Grilled peaches with maple syrup and pound cake for dessert, along with some homemade key lime pie.

As for Divot's question, apply a good layer of sauce and then finish them on the grill (or the oven); this definitely helps caramelize the sauce and creates both a better flavor and textural component.  If the grill's full, or the weather's crappy, just throw them in a preheated oven to 450 for 10-15 minutes and then switch on the broiler element for a few carefully watched minutes.
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 02, 2013, 09:45:28 PM
Quote from: UWFSAE on July 02, 2013, 09:19:08 PM
I'm doing several racks of St. Louis spares for all the adults, a couple of bacon explosions as appetizers, and some smoked Italian sausage and smoked bratwurst for the rugrats that will be running wild around the backyard.

I'm also hoping to throw some homemade ranch style beans in the smoker ... that'll be a first for this recipe (I'll be posting it after I validate the steps this weekend).  Corn will be grilled this time (in their husks) with a homemade garlic compound butter.  Grilled peaches with maple syrup and pound cake for dessert, along with some homemade key lime pie.

As for Divot's question, apply a good layer of sauce and then finish them on the grill (or the oven); this definitely helps caramelize the sauce and creates both a better flavor and textural component.  If the grill's full, or the weather's crappy, just throw them in a preheated oven to 450 for 10-15 minutes and then switch on the broiler element for a few carefully watched minutes.

What's your address, again?  Sounds like you're definitely doing it up right!!  ;D
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 02, 2013, 10:31:04 PM
Heh ... even in a city of 4,000,000, you'll probably be able to follow the aroma ...  ;D
Title: Re: Independence Day - What ya smokin?
Post by: es1025 on July 03, 2013, 07:00:46 AM
8 lb boston butt, homemade cole slaw, corn on the cob, and the normal burgers and dogs.

I will be grilling some pineapple for dessert.
Title: Re: Independence Day - What ya smokin?
Post by: afratki on July 03, 2013, 07:49:43 AM
DivotMaker, I'll echo what UWFSAE said about finishing up the ribs on the grill, to me it's what makes them.

I made the ST. Louis style BBQ last night, great flavor but has a little more kick than I anticipated. Will this mellow some once the ingredients marry? (Don't get me wrong, I love the heat. I'm just thinking of my guests)

Quote from: es1025 on July 03, 2013, 07:00:46 AM
8 lb boston butt, homemade cole slaw, corn on the cob, and the normal burgers and dogs.

I will be grilling some pineapple for dessert.

You got me curious about the grilled pineapple, sounds good.
Title: Re: Independence Day - What ya smokin?
Post by: swthorpe on July 03, 2013, 08:07:13 AM
7# Boston Butt on the smoker at 6am tomorrow morning!  Today, 3 racks of ribs for a neighborhood party this afternoon.

Happy 4th!
Title: Re: Independence Day - What ya smokin?
Post by: smokeasaurus on July 03, 2013, 08:08:38 AM
Bacon Burgers for the 4th. Friday night gonna put in a packer for a 20+ hour slo smoke for some pulled brisket sammies on Saturday.............oops..make that Saturday night for Sunday...My Cookies flavor enhancer won't be in until sometime late Friday............
Title: Re: Independence Day - What ya smokin?
Post by: es1025 on July 03, 2013, 08:35:02 AM
1st time making the grilled pineapple, butter and sugar/cinnamon can't be bad.

I found the recipe on foodnetwork.com
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 03, 2013, 05:55:18 PM
Quote from: afratki on July 03, 2013, 07:49:43 AM
DivotMaker, I'll echo what UWFSAE said about finishing up the ribs on the grill, to me it's what makes them.

I made the ST. Louis style BBQ last night, great flavor but has a little more kick than I anticipated. Will this mellow some once the ingredients marry? (Don't get me wrong, I love the heat. I'm just thinking of my guests)

It doesn't mellow much; I'd just back off of the cayenne a bit.  Last batch I made I used chipotle pepper instead of cayenne.  It was a bit milder, but the family all agreed they liked the cayenne better!  Go figure.  Heat is so subjective, I almost hate to recommend an amount.  I'm definitely finishing my next batch of spares on the grill, though!
Title: Re: Independence Day - What ya smokin?
Post by: afratki on July 03, 2013, 06:34:10 PM
I did mellow a little I think. My wife is the one worried, I think once it's on some meat it will be all deliciousness.  ;)
Title: Re: Independence Day - What ya smokin?
Post by: Bigumdaddyo on July 03, 2013, 06:50:51 PM
Going with brisket (12 lbs). Nothing fancy. Will try to keep it simple.

Question: Not sure which rack level to place it in my #3. I am thinking close to the top of the smoker. Should I inject it?
Title: Re: Independence Day - What ya smokin?
Post by: BHamel on July 03, 2013, 11:13:58 PM
8lb butt with Sarges simple rub.  Starting it at 5am.  Injecting with apple juice, pics to come tomorrow.
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 03, 2013, 11:26:51 PM
Daddyo,

I am an advocate of injecting brisket ... I think that, except of the VERY rare occasions I spring for Wagyu brisket, the typical choice brisket you find at most supermarkets could benefit from a little helping hand.

Here's the injection I use:

1 Cup   beef stock (Kitchen Basics Low Sodium Beef Stock)
1/4 Cup   Worchestershire sauce (French's)
1/4 Cup    Shiner Bock (or other decent beer ... flat, room temperature)
4 Tbsp   homemade brisket rub, run through a spice grinder to make it as fine as possible
2 Tbsp   Crystal Hot Sauce or Tabasco Chipotle Sauce

Use a decent stainless injector and inject at 1.0-1.25 inch intervals throughout the packer cut (excluding the fat cap).  Hold overnight in plastic wrap, remove and apply French's Yellow Mustard and a standard homemade brisket rub.  Choose your wood, set your temp and go find some beer to drink and some sports to watch.

And as far as Ben, I'm looking forward to the pics!
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 04, 2013, 02:41:44 PM
I smoked a pork loin this morning for sliced pork sammies at lunch time.  Took a pork loin, rubbed it in mustard and my version of Phil's spicey pork rub, threw it in the #1 with about 6 oz of apple and hickory @ 225.  i let it smoke until the internal temp was 156, then pulled it out and wrapped it in foil (in the cooler) for about 1/2 hour. 

After the rest, I coated it in St Louis sauce and seared the outside on the gas grill to finish cooking the rub and carmelize the sauce.  Sliced it thin for sandwiches, and oh...my...God!!  It was the most moist, tender loin I've ever made!  Nothing fancy, just a cold loin, basic pork rub, cook and finish on the grill.  Took less than 3 hours, start to finish!

Doing burgers later on (family demand), but had to get something smoked today, too!!

Happy 4th gang!
Title: Re: Independence Day - What ya smokin?
Post by: smokeasaurus on July 04, 2013, 02:47:30 PM
I never thought of giving a loin a reverse sear after smoking it. Gonna give that a try. Enjoy your burgers and your 4th.
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 04, 2013, 03:06:26 PM
VERY nice job ... it looks perfect for sliders or sammiches!  I haven't made a pork loin in a very long time and that's got my mouth watering.

You've got my brain working now ... I think I may try to stuff one with diced fresh peaches and a molasses/bacon/onion chutney, tie it, rub it, smoke it, sear it, etc. next weekend ...

Okay, guests arrive in an hour ... you guys enjoy your 4th!
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 04, 2013, 03:53:38 PM
Thanks Smoke & Joe!  You guys have a great 4th, too!
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 04, 2013, 05:54:02 PM
Time for a VERY quick post ... two Bacon Explosions (hot Italian sausage, applewood smoke bacon, Sweet Baby Ray's Brown Sugar BBQ Sauce) about to go under the broiler for some caramelization.  Being served with on King's Hawaiian Rolls, some shredded cheddar and a garlicky coleslaw a friend made.

Not bad as far as appetizers go ... that and a pony keg of Shiner Bock and things are in full swing here in Houston.
Title: Re: Independence Day - What ya smokin?
Post by: smokeasaurus on July 04, 2013, 06:06:10 PM
Appetizers???  Sounds like a main course to me  ;)  Man a beer sounds good right about..............now 8)
Title: Re: Independence Day - What ya smokin?
Post by: UWFSAE on July 04, 2013, 07:25:31 PM
Last update for today ... the only remaining rack of apple wood smoked St. Louis spares ... 24 hour rub, held in the fridge in plastic wrap, using apple wood ... straight smoke for 5.5 hours at 225, no 3-2-1 wrap due to the volume of meat in the #3.  They were well received so all it right with my world.

Let's just say that the meat coma and the beer are competing to dull the senses of my guests.  Catch y'all tomorrow.
Title: Re: Independence Day - What ya smokin?
Post by: Bigumdaddyo on July 04, 2013, 08:28:26 PM
They both look mighty fine UWFSAE! Have to try one or two of those Bacon Explosion on of these days.
Title: Re: Independence Day - What ya smokin?
Post by: smokeasaurus on July 04, 2013, 08:32:17 PM
Those are some picture perfect ribs.
Title: Re: Independence Day - What ya smokin?
Post by: BHamel on July 04, 2013, 11:36:51 PM
Here's the pics from the 8lb butt!
Title: Re: Independence Day - What ya smokin?
Post by: afratki on July 05, 2013, 10:09:18 AM
Looks like there were many successful smokes and a lot of good food prepared.

I pushed my little #1 hard preparing 3 full racks of St. Louis style ribs (11lbs) but it came through like a champ. I can't seem to up load the pics (still a little fuzzy this morning) but will try again later.
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 05, 2013, 06:53:03 PM
Looks like the 4th was a great success for those of us smart enough to own a Smokin-It!  Oh, I'm sure those folks out there with "other" smokers had a great 4th too.   ;)   Awesome pics of some really tasty-looking bbq!
Title: Re: Independence Day - What ya smokin?
Post by: afratki on July 07, 2013, 08:48:24 AM
Finally had a chance to post the pics from my 4th of July smoke


Sorry there are no pics of the finished product but my guests started to arrive just as I was pulling them out of the foil and finishing them on the grill. A lot of activity arould the ribs and I barely got them on a plate before everyone started digging in  8)
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 07, 2013, 09:25:26 AM
Looks great, Andrew!  It appears to be another success story from the 4th!
Title: Re: Independence Day - What ya smokin?
Post by: Bigumdaddyo on July 11, 2013, 08:06:51 PM
Well, I have to admit that my 4th of July brisket was a little over-cooked. It still made a great 4th of July meal.

I got right back on the smoker the next day and came up with some fabulous spare ribs. I used the  Memphis dust rub and Vermont maple glaze I found on amazingribs.com. I smoked them about 6 hours and the finished them with the maple glaze on the CG stick burner. Heck those ribs were so good I took a couple pieces to work just to brag a little about my new smoker.
Title: Re: Independence Day - What ya smokin?
Post by: DivotMaker on July 11, 2013, 08:26:32 PM
Looks yummy, daddyo!  Bet the maple glaze is good!  Nice job! 
Title: Re: Independence Day - What ya smokin?
Post by: afratki on July 11, 2013, 08:43:13 PM
Ha! I do the same thing Daddyo. I always get the same reaction when someone walks into the lunch room when I'm eating smoked leftovers, "something smells good!".