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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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And the Worst Thing to BBQ...

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  • Willy
    Charter Member
    • Apr 2015
    • 1927
    • High Desert of the Great Southwest

    And the Worst Thing to BBQ...

    Whole, untrimmed racks of spare ribs. Period. Well, OK, liver is even worse.

    ?????????????????????? And you?
  • jgg85234
    Charter Member
    • Nov 2014
    • 736
    • Gilbert, AZ (Suburb of Phoenix)
    • *Cooking Equipment
      Kamado Joe Classic in Eucalyptus Table (2016)
      Kamado Joe Joetisserie (2017)
      Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
      Adrenaline BBQ Company Slow n Sear #61
      Adrenaline BBQ Company Drip n Griddle
      Weber Smokey Mountain 14.5" (2014)
      *Controllers
      Flame Boss 200
      *Thermometers
      Thermapen MK4 (Red)
      Thermopop (Red)
      Thermoworks TW8060 with grill and meat probes
      *Favorite Whisky - Knockando Speyside Single Malt
      *Favorite Red Wine - Clos du Bois Marlstone
      *Favorite White Wine - Sonoma Cutrer Chardonnay
      *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
      *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
      *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

    #2
    As I just recently relearned "grass fed" beef AKA western beef
    Jim

    Comment

    • ribeyeguy
      Charter Member
      • Jun 2015
      • 1303
      • S. E. Wisconsin
      • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

      #3
      Anything on a brand new smoker or grill that hasn't been burned in or seasoned. When I got my WSM last year I gave it a quick wash and promptly threw on 2 racks of ribs. To this day my wife refers to them as factory ribs, they tasted like they were cooked with a welding torch. Lesson learned though, when a new piece of smoking or grilling equipment tells you to do a foodless burn first, do it!

      Comment

      • leftwngr
        Charter Member
        • Sep 2014
        • 30
        • Orange County, CA
        • Pitmaker Vault; AZ BBQ Outfitters Scottsdale Grill; Weber Genesis; Rec Tec smoker (donated to a friend); Blackstone SS 36" griddle; a bunch of thermoworks temperature monitors.

        #4
        Going to get flamed here for this but tri tip. Tri tip needs to be seared and served medium at most. Seen lots of folks cook it way too long low and slow. Ruin a good cut by overcooking.

        Flame away.

        Comment

        • Yno
          Yno
          Former Member
          • May 2015
          • 406
          • Do you know the way to San Jose?

          #5
          Okay, I will start the torch parade! I just did a couple of tri-tips, on the PBC, took about an hour, pulled them off at 125, and they were fantastic. Any kind of meat can be ruined by overcooking. I have had some nasty dried out ribs and brisket in years past. If it is cooked properly, most any good cut of meat is great!

          Comment

          • Mosca
            Charter Member
            • Oct 2014
            • 3819
            • PA
            • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

            #6
            We're going to include grilling, smoking, etc, all the backyard type cooks, right? And lets exclude stuff that doesn't make any sense, like soup and breakfast cereal.

            I'm going to say small birds, like Rock Cornish game hens. They're expensive, they're so small that you have to be really vigilant, and there's not enough meat on them to make them worth the effort. I'd rather spend less and do wings.

            Comment


            • jgg85234
              jgg85234 commented
              Editing a comment
              Yes, but old habits die hard. We've always kept a couple in the freezer. Way back when, they used to only cost $1 each!

              And they aren't that hard to cook.

              Jim
          • SwampDonkeyzBBQ
            Charter Member
            • Sep 2014
            • 419
            • Huntsville, Tx

            #7
            No such thing as worse thing to BBQ.

            Comment

            • leftwngr
              Charter Member
              • Sep 2014
              • 30
              • Orange County, CA
              • Pitmaker Vault; AZ BBQ Outfitters Scottsdale Grill; Weber Genesis; Rec Tec smoker (donated to a friend); Blackstone SS 36" griddle; a bunch of thermoworks temperature monitors.

              #8
              Originally posted by Yno View Post
              Okay, I will start the torch parade! I just did a couple of tri-tips, on the PBC, took about an hour, pulled them off at 125, and they were fantastic. Any kind of meat can be ruined by overcooking. I have had some nasty dried out ribs and brisket in years past. If it is cooked properly, most any good cut of meat is great!

              actually meant when people leave a tri tip on until it gets upwards to 190+ Seen lots of folks take it up to brisket temp for some reason.

              at 125, you actually take it off sooner than me. :-)

              Comment

              • BigBear
                Former Member
                • Sep 2015
                • 657
                • Dallas-Ft. Worth

                #9
                I'm with you Willy, liver scares the hell outta me. Some of the stuff Andrew Zimmern eats on Bizarre Foods should make honorable mention...squirrel, rat, nutria. I guess if you live in a 3rd world country you eat what you can find but I don't think I'll be loading up the PBC with any of this stuff any time soon.

                Comment

                • fracmeister
                  Founding Member
                  • Jul 2014
                  • 1346
                  • Sprang, TX
                  • Dances with lemmings

                    (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                  #10
                  1. foie gras
                  2. Beluga caviar
                  3. cyanide

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10963
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

                      ********************************************
                      Assistants
                      Dexter (Beagle mix)
                      Kinnick (American Foxhound)
                      ************************

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                      Big Green Egg (Large) X3
                      Blackstone 36" Outdoor Griddle 4-Burner

                      Karubeque C-60
                      Kamado Joe Jr. (Black)
                      Lodge L410 Hibachi
                      Pit Barrel Cooker
                      Pit Barrel Cooker 2.0
                      R&V Works FF2-R-ST 4-Gallon Fryer

                      Weber Spirit Gasser
                      ******************.
                      Thermometers
                      FireBoard (Base Package)
                      Thermoworks ThermaPen (Red)
                      Thermoworks MK4 (Orange)
                      **************

                      Accessories
                      Big Green Egg Plate Setter
                      Benzomatic TS4000 Torch X 2
                      Benzomatic TS800 High Temp Torch X 2

                      Bayou Classic 44 qt Stainless Stock Pot
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                      Digi Q DX2 (Medium Pit Viper Fan)
                      Dragon VT 2-23 C Torch
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                      Field Skillet No. 8,10,12

                      Finex Cat Iron Line
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                      Lots of Lodge Cast Iron
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                      ********************************
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                      *******
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                      Lone Star Grillz 24 X 48 Offset

                    #11
                    Not BBQing anything.

                    Comment


                    • BigBear
                      BigBear commented
                      Editing a comment
                      Good point Spin!

                    • Willy
                      Willy commented
                      Editing a comment
                      OK--I'm confused. Why ain't you "BBQing" anything? :
                  • HorseDoctor
                    Charter Member
                    • Sep 2014
                    • 1147
                    • Central Iowa

                    #12
                    I'll fan the flames some more: If we're talking about "low & slow" smoking as opposed to grilling then I hate to do any species of venison (elk, moose & deer). It's not that I don't like venison. I usually have a freezer full and love eating it so many, many ways. It is just too lean to do like pork shoulder, brisket, ribs or any of the classical things we do low & slow. I've tried venison smoked low & slow & it's edible, but not great and it can be great cooked so many other ways. Seems like a travesty to try to force the issue and cook it in a fashion that just doesn't work. On the other hand if there is anything better than a piece of backstrap (loin) seared quickly on a very hot grill, it's the same piece wrapped in bacon first.

                    Comment


                    • Locotech
                      Locotech commented
                      Editing a comment
                      but it does make great sausage, when cut with about 30% pork shoulder.
                  • Baynes Lake cue
                    Club Member
                    • Aug 2015
                    • 3

                    #13
                    But Tri-tip is an element of the BBQ Lite competitive stream. Real BBQ without staying up all night. Check out the "Duelling Bubbas". Treat Tri-tip like brisket. Can vouch for their recipe.

                    Comment


                    • HawksJ
                      HawksJ commented
                      Editing a comment
                      Me too. One of the best recipes I've tried.

                      That 's what is so nice about tri-tip - and why it's become so popular/expensive, it can be cooked a variety of ways, including like a brisket or like a steak.
                  • Steve Retherford
                    Former Member
                    • Jul 2014
                    • 49
                    • Suisun Ca,

                    #14
                    Tofurky!!!

                    Comment

                    • DWCowles
                      Founding Member
                      • Jul 2014
                      • 9696
                      • Smiths Grove, Ky
                      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                      #15
                      I'm having a hard time BBQing Possums and Groundhogs

                      Comment


                      • Steve Retherford
                        Steve Retherford commented
                        Editing a comment
                        Problems with the road gravel?

                      • DWCowles
                        DWCowles commented
                        Editing a comment
                        Nope, I'm to old to climb a tree for the Possum and to lazy to dig for the Groundhog

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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