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NES Barbecue Thread. NES BBQ

Discussion in 'Off-Topic' started by Blitz1, May 28, 2014.

  1. nstassel

    nstassel NES Member

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    6 hours ribs home made sauce on the egg and vegetables in the gasser. 20190616_172749.jpg 20190616_172441.jpg
     
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  2. Knob Creek

    Knob Creek NES Member

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    Made short ribs, meatloaf and chicken leg lollipops on the Traeger today.
     
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  3. Canndo

    Canndo NES Member

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    Wing fest tonight. 1/2 Dinosaur roasted garlic honey 1/2 Stubbs legendary spice.
    Little bit of apple smoke.

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    Last edited: Jun 27, 2019
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  4. Coyote33

    Coyote33

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    I must admit I haven't read this thread in a while. I just saw it again now, and thought "Oh, great, I'd love to go to an NES BBQ! The one we had several years ago in Sterling at 8 Points was really good."

    Some great food pictures here at least.
     
  5. Len-2A Training

    Len-2A Training Instructor Instructor NES Life Member NES Member

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    I'll be BBQ'g chicken and sausages on my new Weber for certain over the weekend!
     
  6. Dennis in MA

    Dennis in MA NES Member

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    Forgive me brethren for I have sinned. It has been a long long time since my last confession. . . and last BBQ sin.

    On Saturday, I decided to cook a single St Louis rack on the drum. I wasn't paying attention. It was an emaciated rack. The last 3 racks I've cooked were fatties. HUGE!

    Ran the smoker at 275. Checked it at about the 2 hour mark. Never turned it. At 3.5 (St. Louis should take 3.5-5 hours for me normally), I open the smoker.

    UH OH. The meat had pulled back about 25% off teh ends of the ribs. I turned it over. BLACK!

    Only the top portion was edible. My wife and I polished off a whole rack of ribs and wanted more - and we usually only eat about 2/3 and I get a couple of lunches. I was so disappointed I was crying.

    I've got a few old corn cobs I've been saving and gonna try Kim's corn-smoked chicken today. Wish me luck.
     
  7. Golddiggie

    Golddiggie NES Member

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    Just pulled this off the BGE. Started around 10am.
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  8. Coyote33

    Coyote33

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    I have a leftover turkey from last year in the freezer. Do you guys think this would be OK to smoke and eat?

    I know someone who has a smoker, and would give them half (if it isn't disgusting or a stomach ache).

    What are the temperature/time specs?

    Thanks.
     
  9. Golddiggie

    Golddiggie NES Member

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    I pull when the thermometer reads 165F (in the thickest part of the breast). I tented this one and don't think I will do that for the rest of the summer. It tends to carry over a bit more than I want when I do. This is what I use for getting the temperature: https://www.amazon.com/gp/product/B07FWVWK77 Works well, plus I have the app on my phone so I can see what the temperature is without going anywhere. Helps when you're cooking in less than ideal weather. Basically, as long as the weather is good enough for me to get the BGE started, I can smoke on it.

    As for doing something that's been in the freezer since last year. Depends on how it was frozen. If you see freezer burn on it, either trim that off (if possible) or cook it another way. Assuming the frozen turkey is not cooked yet. Best way to tell if it's going to make you sick is the sniff test. If it smells (once fully thawed), toss it out. Don't risk it (at all).
     
  10. Dennis in MA

    Dennis in MA NES Member

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    image.jpg

    Tried the cob-smoked chicken. Needs more cobs. I only had 2. Not nearly enough flavor into the meat. I overcooked the chicken a tad as well. It went from 155 to 175 in a blink of an eye. But it was pretty good.

    Picked up my pork shoulder for PP on Thursday. Need to find me some time to fish AND run the smoker that day. Busy busy busy. LOL
     
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  11. BBQ.Uncle

    BBQ.Uncle NES Life Member NES Member

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    Great Independence Day weekend, celebrating with friends & some family from out of state.

    Enjoyed some ice cold Micheladas (Modelo, Clamato juice , Worcestershire, hot sauce, lime)... fired up the BGE and smoked some Cajun style andouille and turnip greens mixed with pinto beans & hot sauce.

    Baby backs, coleslaw, cornbread, tater salad. Enjoy some pics.




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  12. Dennis in MA

    Dennis in MA NES Member

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    Good looking ribs. Did PP on the 4th. Just polished off hte leftovers. Good stuff. Did it on the drum. Looking to do ribs again this weekend. I feel cheated from my failed ones.
     
  13. warpig

    warpig

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    i need to post more pics - have been pumping out the St Louis ribs every cookout this year. mouth is watering looking at everyone's handiwork.

    anyone have a good sauce recipe? Family likes Sweet Baby Rays, but I am looking to improve on it. They like the sweet, but are fine with a little heat. Amazed at how many bad sauces are on the market!
     
  14. grey

    grey

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    ^
    I go with a spicy rub, stubs for mid cook and finish glaze (20 mins from done) with sweet baby Ray's. Seems to be a good combination of sweet and spicy (for my "wet" ribs that is)
     
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  15. Dennis in MA

    Dennis in MA NES Member

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    Depends on the Q. For ribs, gimme a double-slathering during the last 15 min of SBR. That's it.

    Pulled pork - I'll take Dino Sauce. Spicy and not overly sweet.

    Brisket - GET THAT CRAP AWAY FROM MY DELICIOUS MEAT!

    Not ever do a drown my creations in sauce. I never understood. I mean, I should prefer it. I grew up on my mom making "BBQ Chicken" by pouring some bottled Kraft BBQ sauce onto mostly-cooked chicken leg quarters and baking an extra 5 min. You know - the type you'd get at the cafeteria anywhere circa 1980 or so. That was my mom's idea of BBQ. (Her idea of pizza was that nasty Chef Boyardee box of pizza. I can still taste that nasty sauce and my mom's overly-floured burnt crust. Yuck! Oh, and no cheese to speak of - that cost money!)

    But I should PREFER something where the sauce is king. Nope. I want the smoke. I want the rub. I want the meaty goodness. Sauce gets in the way of that.


    All that to say: I use so little sauce on my own that making my own would be fruitless. My wife likes the Jack Daniels stuff. Too vanilla for me. I bought her 6 bottles to keep her deep in sauce for a while. I'll not go through a whole bottle of SBR and Dino in that time. LOL
     
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  16. Coyote33

    Coyote33

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  17. kelton

    kelton NES Member

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    [​IMG]
     
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  18. grey

    grey

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    Chuck roast done the way I like it. Semi pulled to serve. Grilling beans on the back. Over Hickory. The line between this chuck roast and a brisket begins to blur
     
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  19. DitchDigger

    DitchDigger NES Member

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    I have made Big Al’s KC bbq sauce a hundred times and it’s spot on and it gives you a great balance to change it to you taste
    Google it up and you will find it
    I like it and sometimes spice it up,,, but I like it the way it is
     
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  20. nastynatural

    nastynatural NES Life Member NES Member

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    EF7A1657-EF04-4341-95FC-391C19E38158.jpeg 7A38C75A-227D-406A-8230-5AE483732D8F.jpeg Had this for 4th.
     
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  21. Dennis in MA

    Dennis in MA NES Member

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    Oh gosh. I "made" beans on the smoker with the pulled pork last week. I think I overdid them just a tad. Didn't watch the liquid in them for a time.

    Just a large can of Bush's regular, drained (my mistake for the time of the cook). Added a healthy sumpin-sumpin of Sweet Baby Rays. Left them in a aluminum foil pan on the smoker for about 4 hours. Added SBR as needed to keep them somewhat wet.

    When I pulled the pork, I added some to the beans before serving.

    Should have added a touch of cayenne to the beans. They needed a bit more zing.

    2 slabs of ribs ready for the smoker tomorrow. Been dying for ribs since I ruined them 3 weeks ago.
     
  22. grey

    grey

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    I pour beer into the beans to keep them hydrated during the cook. Usually not hard to find an already open can nearby. A little sauce too
     
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  23. Golddiggie

    Golddiggie NES Member

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    Smoked a beef roast that I cut into sections (about 1-1/2" thick) earlier today for use in a batch of chili (currently simmering on the stove). Then put the whole turkey breast section on after adding some more flavor wood to the egg. That's almost done now. Been able to keep the temps right about 250 for the entire time. :)
     
  24. Sparkey

    Sparkey NES Member

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    2 racks of ribs or diner today and a pork shoulder on the UDS that will get pulled later tonight for diner for the week
     
  25. Dennis in MA

    Dennis in MA NES Member

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    No pics. They were delish.

    I tried a few things that I wouldn’t do again. I slathered with mustard to hold the rub on. It didn’t.

    Also saw a video where they guy foiled them with brown sugar in the wrap. Too sweet.

    Overall they were tasty. I did spritz them 2-3x with some cider vinegar to keep them moist. I’m not sure it needs that either.
     
  26. grey

    grey

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    I've learned not to add anything when wrapping. Sounds like the brown sugar recommendation came from someone with a serious sweet tooth. Same with anyone who soaks pork butts in dr pepper etc. The yellow mustard trick is something I use though (mostly for the flavor). You can just wipe with olive oil if you dont prefer the mustard. Just a thin coat of mustard works to hold the dry rub. Too much and it sort of squishes off when put on the grates. Try the mustard and dry rub 4 hours (or the previous evening) before smoking, uncovered. It should "set" a little better. Also if I decide to wrap the ribs I'll use either butcher's or parchment paper, no additives. I find it has less of a steamed effect and preserves most of the bark. Especially if you cook it for another 45-1hr after the paper comes off. Sounds like you're on the right track though. Every cook I always try to outdo my previous versions. That's half the fun
     
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  27. RumRunner

    RumRunner NES Member

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    Anyone got a good chicken wing recipe? Just started doing wings on the gas grill a couple weeks ago, but have been buying wings from a place already marinated. But I got some plain wings from the grocery store and wanted to try grilling them and adding my own flavor. I'm generally partial to honey BBQ style flavors. Any suggestions on cooking them on a gas grill and how/when to add the flavor would be appreciated.
     
  28. Dennis in MA

    Dennis in MA NES Member

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    Not really. But I’d consider hitting them with salt and something hot then spritzing them regularly with vinegar to get the tang. I do my wings in the oven usually.
     
  29. grey

    grey

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    Ribeye. Hickory. Hasselback potatoes. 20190715_195112.jpg
     
  30. BBQ.Uncle

    BBQ.Uncle NES Life Member NES Member

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    Decided to do some Q today. Just me and the bride, so I didn’t go overboard, but these ribs turned out especially well. ‘Murica!


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