Independence Day - What ya smokin?

[afratki]

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!

 

[DivotMaker]

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?

 

[UWFSAE]

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.

 

[DivotMaker]

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

 

[UWFSAE]

Heh ... even in a city of 4,000,000, you'll probably be able to follow the aroma ...  ;D

 

[es1025]

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.

 

[afratki]

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)

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.

 

[swthorpe]

7# Boston Butt on the smoker at 6am tomorrow morning!  Today, 3 racks of ribs for a neighborhood party this afternoon.

Happy 4th!

 

[smokeasaurus]

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............

 

[es1025]

1st time making the grilled pineapple, butter and sugar/cinnamon can't be bad.

I found the recipe on foodnetwork.com

 

[DivotMaker]

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!

 

[afratki]

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. 

 

[Bigumdaddyo]

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?

 

[BHamel]

8lb butt with Sarges simple rub.  Starting it at 5am.  Injecting with apple juice, pics to come tomorrow.

 

[UWFSAE]

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!

 

[DivotMaker]

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!

 

[smokeasaurus]

I never thought of giving a loin a reverse sear after smoking it. Gonna give that a try. Enjoy your burgers and your 4th.

 

[UWFSAE]

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!

 

[DivotMaker]

Thanks Smoke & Joe!  You guys have a great 4th, too!

 

[UWFSAE]

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.