Search found 20 matches

by rgibson3468
Tue Oct 13, 2009 10:02 am
Forum: Barbeque and Grilling
Topic: Happy Friday ...What's Smokin' This Holiday Weekend?...
Replies: 7
Views: 833

Re: Happy Friday ...What's Smokin' This Holiday Weekend?...

I did a 4lb pork loin stuffed with peaches in one end and prunes in the other...wrapped in bacon, slathered with mustard and rubbed....smoked for 4 hours at 250* using combination of oak/apple/cherry in equal portions...pulled off when internal temperature was 150* and it was (is) fantastic. Not too...
by rgibson3468
Wed Sep 23, 2009 8:40 am
Forum: BEGINNERS/NEWBIES
Topic: First attempt at pulled pork
Replies: 3
Views: 652

Re: First attempt at pulled pork

Hi there, I did four pork shoulders for a party late August...only could fit three on my smoker so I did the fourth using your method...I have a Maverick dual probe thermometer and found that on my bbq the non lit side i would have to place the meat below the grill height on a drip pan sitting on th...
by rgibson3468
Thu Jul 30, 2009 4:37 pm
Forum: Barbeque and Grilling
Topic: Smoking 4x 10lb pork shoulders for a Hawaiian themed party
Replies: 1
Views: 248

Smoking 4x 10lb pork shoulders for a Hawaiian themed party

Hi All...any ideas on seasoning/flavouring would be helpful....I look things up online and my BBQ cookbooks and don't get much on this theme....other than cooking a pig in the ground or grilling. Maybe injecting with soy sauce and pineapple juice mixture? Was thinking of going light on the smoke wit...
by rgibson3468
Tue Jul 28, 2009 11:34 am
Forum: Barbeque and Grilling
Topic: Brisket and injectable marinade question
Replies: 5
Views: 489

Re: Brisket and injectable marinade question

Hi there, streaks aside, I have been very happy with the results...actually served to friends two nights in a row, wrapped and warmed 1/2 of it for a few hours at 225 covered in sauce for the second night...no signs of dryness....again I have only made it three times and all three have been tender a...
by rgibson3468
Mon Jul 27, 2009 3:47 pm
Forum: Barbeque and Grilling
Topic: Brisket and injectable marinade question
Replies: 5
Views: 489

Brisket and injectable marinade question

Hi All...question, I made my third brisket this weekend passed in the torrential rain we had....I injected my 4.5lb brisket with Moore's Marinade wrapped in a bag overnight, next morning applied some a Paul Kirk type mustard slather shook some rub and threw this mini bad boy on....turned out nice an...
by rgibson3468
Mon Jul 27, 2009 3:40 pm
Forum: Barbeque and Grilling
Topic: Oak lumber
Replies: 12
Views: 833

Re: Oak lumber

My cousin does woodworking through work using cherry wood sometimes and he keeps the scraps for me to use...great for the pieces are not too large so it gives the smokey but not too smokey flavour when using.
by rgibson3468
Sun Jun 28, 2009 1:42 pm
Forum: Barbeque and Grilling
Topic: Ironwood
Replies: 2
Views: 369

Ironwood

Hi, my cousin up North has many stumps of Ironwood and tells me it is similar to Hickory when burned...has anybody used it for BBQ before?
by rgibson3468
Thu Jun 25, 2009 8:13 pm
Forum: Barbeque and Grilling
Topic: Brisket Problem
Replies: 8
Views: 709

Re: Brisket Problem

Do you cook it lengthwise with one side closer to the firebox than the other side? Just asking as if you flip it mid cooking this may even things out.
by rgibson3468
Mon Jun 15, 2009 9:15 pm
Forum: BEGINNERS/NEWBIES
Topic: want to try
Replies: 6
Views: 950

Re: want to try

If I was you I would find a smaller one to try out first with. I have bought 6-7 lb briskets with full fat cap and having both the flat and the point. Injecting is not hard, you just have to buy one as they are readily available these days...injecting will reduce or prevent drying out for sure....I ...
by rgibson3468
Thu Jun 11, 2009 9:12 am
Forum: Barbeque and Grilling
Topic: How to BBQ Round Steaks
Replies: 4
Views: 502

How to BBQ Round Steaks

Help, my wife buys these cheap round steaks on sale and expects miracles on the Que....and invites company this saturday over to boot....Anybody have ideas on how to make these not end up like shoe leather? If marinading does the trick, I have some bottles of Moore's marinade I save for my brisket, ...
by rgibson3468
Tue Jun 09, 2009 6:17 pm
Forum: BEGINNERS/NEWBIES
Topic: Lucky score
Replies: 7
Views: 936

Re: Lucky score

Were the ribs bitter as in a stingy flavour or bitter from spices? Thinking you may have the wood smouldering giving off that acrid style taste. Big mistake I have made in the past using too much wood and charcoal hence closing the non firebox vent to prevent overheating having the smoke go back int...
by rgibson3468
Tue Jun 09, 2009 1:02 pm
Forum: Side Dishes
Topic: BBQ Beans
Replies: 12
Views: 2820

Re: BBQ Beans

I usually buy whole spareribs and trim them myself...the leftovers that friends do not want to eat go into the beans..half at top half at bottom...I usually add BBQ sauce as well..no catsup, and more molasses as i like them sweeter. I did not mean to offend on canned beans, but never had beans to my...
by rgibson3468
Thu Jun 04, 2009 12:12 pm
Forum: Barbeque and Grilling
Topic: How long should I cook?
Replies: 19
Views: 1317

Re: How long should I cook?

It is true about cooking different, I once cooked two 8lb picnic shoulders side by side on a horizontal smoker, not front to end where temp differs, and they were done over two hours different than one another.
by rgibson3468
Thu Jun 04, 2009 12:06 pm
Forum: Side Dishes
Topic: BBQ Beans
Replies: 12
Views: 2820

Re: BBQ Beans

Hi there, want to give my two cents worth....having family of French Canadian origin, I know good baked beans and cannot tolerate canned beans of any vendor. The only beans that do not have that Libbys taste was a lady vendor concession giving out samples when I was at Memphis in May last month. Fri...
by rgibson3468
Thu May 28, 2009 8:15 pm
Forum: Barbeque and Grilling
Topic: Smoking with different wood chips?
Replies: 6
Views: 734

Re: Smoking with different wood chips?

I just made some boneless skinless huge chicken breasts which I marinaded in lemon and rub for 4 hours and grilled on the gas cue offset from the heat...using two smoke pouches, one with hickory chips and one with mixture of apple/cherry chunks both in dollar store loaf pans with foil over...so good...