Do you like to barbecue?

[chcr]

I like hickory with a little apple thrown in for flavor. Pecan's good too. I'm not that fond of mesquite myself although it was cheap when I lived in AZ and I used it a lot there. Gato's right though, some nut or fruit wood mixed in really enhances flavor. The rub is pretty important too, IMO.

 

[Nixy]

Some one doesnt get a joke.

Well, if your other posts were generally well typed and used the proper words (to vs too for example) then maybe that "joke" would have stood out...but when all your other posts are like that...well...

 

[BeardofPants]

Maybe he was making fun of his lack of "correct grammar" in general?

 

[2minkey]

yeah i gotta get more into BBQ.

i made some pork ribs not too long ago that were pretty good. really long and slow cooking. made my own rub and sauce.

but seems like there is a lot to learn.

 

[Gonz]

I'd say a combo of grilling for 2 to 3 hours and then smoking until done. Just be sure to pick some fruit or nut wood to give it some flavor. The high heat will give you the crispy skin, and the smoking will give you the flavor.A grill like prof's or mine will give you that option. If you don't have that king of grill, just make sure your wood is wet and wrapped in foil with some fork holes to let the smoke out. Cook until the juice runs clear and the joints wiggle freely.

Been doing it the Weber way for over 40 years. A couple of off years (others "insisted") made it more precious.

 

[Professur]

yeah i gotta get more into BBQ.

i made some pork ribs not too long ago that were pretty good. really long and slow cooking. made my own rub and sauce.

but seems like there is a lot to learn.

There is, but damn, it's fun going to school.

There's a lot, but the learning curve isn't steep. Particularly if you're going "lo'n'slo". Mistakes (mis-steaks?) have plenty of time to be corrected. Not like when you're going a stack of burgers on high, and one flare up can take them from raw to charcoal inside a minute.

 

[Sharky]

Actually, you can cook quite slowly on even a regular grill (I think the unit Prof has will do both at once), it just takes practice.

Yep, for indirect cooking just put the food on one end of the grill and turn the burner on the far end to low, and put a foil packet with wood chunks in it on the burner drip plate, for smoke.

Because when you slow, slow cook a brisket, all that fat turns to sugar, the spices slowly seep all the way through to the middle, and the meat turns so tender you could slice it with a spoon.

Bingo.

Thanks alot now i am really hungry, i need slow cooked food, i hate cooking it, it takes to long, i have to have somebody keep me away from the smell of it.

That's the fun part, though - sitting around talking and drinking beer and smelling that sweet, sweet hickory smoke. The trick is to have plenty of snacks on hand to keep the stomach growling to a minimum.

i made some pork ribs not too long ago that were pretty good. really long and slow cooking. made my own rub and sauce.

but seems like there is a lot to learn.

Check out the BBQ Pit Boys videos - there are some good recipes for homemade rubs and sauces and some great tips and demonstrations of technique. It takes a lot of practice . . . I've been grilling every Saturday and Sunday since May and I'm still learning from them.

 

[Sharky]

I'd say a combo of grilling for 2 to 3 hours and then smoking until done. Just be sure to pick some fruit or nut wood to give it some flavor. The high heat will give you the crispy skin, and the smoking will give you the flavor.A grill like prof's or mine will give you that option. If you don't have that king of grill, just make sure your wood is wet and wrapped in foil with some fork holes to let the smoke out. Cook until the juice runs clear and the joints wiggle freely.

Seconded . . . also would add that for the grilling part, use indirect heat so the turkey doesn't dry out, and baste frequently.

 

[Gonz]

Seconded . . . also would add that for the grilling part, use indirect heat so the turkey doesn't dry out, and baste frequently.

Never basted a bird in my life. No need. The first & foremost rule is make no holes (one is allowed for a thermometer but it may not be removed or even moved - upon penatly of death.

 

[GrandCaravanSE]

My favorite cook ever, alton brown. heres an easy smoker to build.http://www.smokertips.com/meat-smokers/alton-brown-meat-smoker.html