Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Memorial Day Weekend BBQ Recipe Thread
FReepers! ^ | Today | Us

Posted on 05/27/2005 5:10:29 AM PDT by ctlpdad

Handy Hints for Grilling Pork:

Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.

Barbecued Pork Ribs BBQ Recipe The basic recipe for great grilled ribs. Use your favourite sauce.

1 cup barbecue sauce 3 pounds pork loin back or spareribs

Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.

Makes 4 servings.

Thanks to www.weber.com


TOPICS: Food
KEYWORDS: bbq; bbqstainwhitetshirt; prayforourtroops
Navigation: use the links below to view more comments.
first 1-5051-100101-119 next last
Let's see what you have for recipes, plans for the weekend, and any BBQ related funny stuff you may have.

During your busy weekend, PLEASE take time to remember those who have fought & died for our freedoms.

1 posted on 05/27/2005 5:10:29 AM PDT by ctlpdad
[ Post Reply | Private Reply | View Replies]

To: stainlessbanner; Rebelbase; Constitution Day

PING!


2 posted on 05/27/2005 5:11:26 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: ctlpdad

I think it's going to be snowing here this week end.


3 posted on 05/27/2005 5:12:14 AM PDT by trisham ("Live Free or Die," General John Stark, July 31, 1809)
[ Post Reply | Private Reply | To 1 | View Replies]

To: ctlpdad

It's all in the fire. I use real wood a bit of newspaper and one match. Absolutely no petrochemicals are used. Oak is my favorite but most hardwoods will do.


4 posted on 05/27/2005 5:13:12 AM PDT by biblewonk (Socialism isn't all bad.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: ctlpdad
"Pork"?

Quick, someone call CAIR...We've committed another hate crime against Muslims.

5 posted on 05/27/2005 5:13:22 AM PDT by Cornpone
[ Post Reply | Private Reply | To 1 | View Replies]

To: trisham

LOL, I'm in Connecticut, and our forecast is a little better.


6 posted on 05/27/2005 5:13:24 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 3 | View Replies]

To: Cornpone

Ain't it a great thing!


7 posted on 05/27/2005 5:13:45 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 5 | View Replies]

To: ctlpdad

Thanks. Still thinking about doing a shoulder tomorrow or Sunday.


8 posted on 05/27/2005 5:14:09 AM PDT by Rebelbase (Seven disloyal senators sold the chance to crush the democrats for tv face time.)
[ Post Reply | Private Reply | To 2 | View Replies]

To: ctlpdad

Hot dogs on the grill. It's all about the delicious hot dogs.

Also I use Koran pages as a convenient drink coaster.


9 posted on 05/27/2005 5:14:49 AM PDT by AbeKrieger (Islam is the virus that causes al-Qaeda.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: ctlpdad

Global warming. I'm convinced of it now.


10 posted on 05/27/2005 5:14:59 AM PDT by trisham ("Live Free or Die," General John Stark, July 31, 1809)
[ Post Reply | Private Reply | To 6 | View Replies]

To: ctlpdad

I'm gonna give a brisket a try...gas grill, low and slow of course with a good rub overnight then Sat AM we kick it up a notch!

Will post some pics as the work progresses!

G


11 posted on 05/27/2005 5:15:13 AM PDT by GRRRRR (Hillary is the most dangerous person in America and the RINO's haven't a clue...)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Rebelbase

Post up that great recipe of yours!


12 posted on 05/27/2005 5:15:51 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 8 | View Replies]

To: ctlpdad
I'm sure I'll be grilling something but I haven't decided what.

A few weekends ago, I did 3 Boston butts and chopped it up for 'cue.
Maybe this time I'll do ribs.

13 posted on 05/27/2005 5:16:10 AM PDT by Constitution Day ("It's hard to get an answer when you haven't got a clue" - - The Futureheads)
[ Post Reply | Private Reply | To 1 | View Replies]

To: GRRRRR

Sounds great. Those Charlotte pics were great, you lucky dog!


14 posted on 05/27/2005 5:16:57 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 11 | View Replies]

To: Constitution Day
Maybe I should have done up this thread later in the day - it's a long way to go till lunchtime.


15 posted on 05/27/2005 5:19:20 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 13 | View Replies]

To: ctlpdad

Dang, man! Now I am hungry.

But... my company is cooking steak for all the employees at lunch today.


16 posted on 05/27/2005 5:22:37 AM PDT by Constitution Day ("It's hard to get an answer when you haven't got a clue" - - The Futureheads)
[ Post Reply | Private Reply | To 15 | View Replies]

To: biblewonk

I like to use apple wood and hickory (not together) for pork stuff, hickory on the chicken and mesquite on the birds.


17 posted on 05/27/2005 5:22:45 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 4 | View Replies]

To: ctlpdad
I apologize in advance for this:

Osama and an aide were walking across the desert when they spotted a tree with bacon all over it. All kinds of bacon, Canadian, smoked, thick sliced...

Osama sent his Aide forward to the bacon tree. As the aide approached, the tree exploded, blowing the aide back 30 feet.

Osama ran to the aide, and asked what happened. The aide responded "It wasn't a bacon tree, it was 
A HAM BUSH"

18 posted on 05/27/2005 5:23:03 AM PDT by Lokibob (All typos and spelling errors are mine and copyrighted!!!!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Constitution Day

That's cool. steak for luinch sounds good, especially on the company dimne.


My office is kinda quiet this morning because we had our quarterly safety meeting last night. They are open bar. My friend was bartender and he said he never saw a bunch of people drink more booze at a "safety meeeting" than our company.


19 posted on 05/27/2005 5:25:10 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 16 | View Replies]

To: ctlpdad
Don't forget to rip the membrane off the back of your ribs before you cook them!

I like to loosely wrap my ribs in foil to slow the cooking. I take the foil off when they're a little more than 1/2 done to let them smoke.

FOR DESSERT:

Cut some apples in half, as many as you'd like, and scoop the core out.
Sprinkle the cut sides with lemon juice.
Put about a tablespoon of brown sugar and a dash of cinnamon on each apple.
Smoke them on the grill, cut side up.
They're done when the brown sugar has liquefied.
Take the peel off, chop them up, and serve over ice cream.
20 posted on 05/27/2005 5:25:19 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Lokibob

LOL!


21 posted on 05/27/2005 5:25:45 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 18 | View Replies]

To: ctlpdad

Here it is:

Marinated Smoked Pork Shoulder for Deck Grills

If you don’t have a marinade injector, go ahead and make this anyway, it’s very, tasty either way! And if you don’t have all the spices, try it with what you have.

Summary: Pork Shoulder cooks in the oven overnight or all day then transfer to a charcoal grill for smoking with hickory for a couple of hours.

Tools: Marinade injector large baking dish, roll of Alum. Foil, charcoal and hickory chips.

Ingredients:

One 7-9 lb. pork shoulder

Marinade:
One dark and nasty stout beer.
¼ -1/3 cup of Worcestershire sauce
2 tsp. dry mustard
3 tsp. onion powder
2 tsp. ground pepper
2 tsp. garlic powder.

Using tin foil, make a double thick cradle lining the pan and set the shoulder on it with the skin side/fat cap up. When the shoulder cooks it’s going to be falling off the bone, this way you can transfer it to the grill by hoisting it in the foil cradle.

Put spices and Worcestershire in a cup in the microwave on high for a minute. Stir it all up. Pour the beer into a bowl or tall glass and add the Worcestershire mixture. Stir it up and inject into the open side of the shoulder. Don’t go through the skin on top unless you first make a hole with a knife, or else you’ll break the injector…its a tough hide.

After making multiple injections and using up all the marinade, put the shoulder in oven at 215-225 degrees for 8 hours for a 7lber and 9-10 hours for a 9lber. use a meat thermometer if you have one, otherwise you can tell it's done when the meat shrinks off the bone and shreds easily.

Pull out of oven when cooked, drain off all the marinade and juice and transfer the foil/shoulder to a grill that has been lit with charcoal banked up on the opposite side of where you place the shoulder. Add chips, let is smolder for a 2 hours + -. Cooking heat isn’t an issue as the shoulder is already cooked, we just want a smoldering fire. Be attentive in adding chips when the smoke dies down. After 1 hour of smoking, peel back the skin/fat cap and let smoke on the meat for another hour.

Pork should shred off the bone and require minimal chopping. Makes great BBQ sandwiches!


22 posted on 05/27/2005 5:26:54 AM PDT by Rebelbase (Seven disloyal senators sold the chance to crush the democrats for tv face time.)
[ Post Reply | Private Reply | To 12 | View Replies]

To: Jaysun

That's a good idea. I don't know how anybody has room left in their belly after BBQ & beer, but they always manage to eat desert.


23 posted on 05/27/2005 5:27:47 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 20 | View Replies]

To: GRRRRR
I'm gonna give a brisket a try...gas grill, low and slow of course with a good rub overnight then Sat AM we kick it up a notch!

Will post some pics as the work progresses!


If I may, I'd suggest wrapping it in foil for the first 3/4 of cooking. Maybe put some rub, garlic, chopped onions, and a bay leaf on it before you wrap it. If you've never cooked one, you should know that SLOW is the key - mine usually take about 10-12 hours. Also, pour a beer over it the night before.
24 posted on 05/27/2005 5:29:20 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 11 | View Replies]

To: Rebelbase

I tried your recipe last summer & it was excellent. The only thing I did different was smoke it all day instead of using the oven.


25 posted on 05/27/2005 5:29:42 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 22 | View Replies]

To: ctlpdad

Mmmmmmmmmmmmmmmm, what a sight!


26 posted on 05/27/2005 5:30:53 AM PDT by kassie ("It's the soldier who allows freedom of speech, not the reporter..")
[ Post Reply | Private Reply | To 15 | View Replies]

To: Jaysun
Don't forget to rip the membrane off the back of your ribs before you cook them!

What is the purpose for this?

27 posted on 05/27/2005 5:31:19 AM PDT by sirchtruth (Words Mean Things...)
[ Post Reply | Private Reply | To 20 | View Replies]

To: ctlpdad

There is some good bbq info here:

http://www.bbqdan.com/website_index/


28 posted on 05/27/2005 5:31:46 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 25 | View Replies]

To: ctlpdad


29 posted on 05/27/2005 5:32:01 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 15 | View Replies]

To: ctlpdad
I love roasted garlic on anything.

__________________________________________________________

1 head garlic

1 teaspoon extra virgin olive oil

----------------------------------------------------------

1. Preheat the oven to 425F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed.

30 posted on 05/27/2005 5:33:36 AM PDT by chapin2500 (Howard Deans eyes are to close together.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Jaysun

Pork, of any kind should be served with apple sauce. Your apple directions would do, but for the main course, too.

Mom always took the silk out of the corn but left the husks on it. She would soak the corn in water for 30 mins to make sure the husks were soaked. Sprinkle sugar lightly on the corn, wrap with bacon, cover it with the husks and cook on grill 30 mins, turning frequently. Enough butter to make it run down your ARMS and salt, you were in pig heaven.


31 posted on 05/27/2005 5:34:31 AM PDT by Lokibob (All typos and spelling errors are mine and copyrighted!!!!)
[ Post Reply | Private Reply | To 20 | View Replies]

To: kassie

There is a better one, the CUZ bbq truck I tried to find. I bet Stainlessbanner has it linked somewhere.


32 posted on 05/27/2005 5:35:39 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 26 | View Replies]

To: ctlpdad
Here's a shot of the Johnsonville Brat World's Largest Q Cooker at Bristol Motor Speedway in August 2000. Hmmmmm Good!


33 posted on 05/27/2005 5:36:04 AM PDT by GRRRRR (Hillary is the most dangerous person in America and the RINO's haven't a clue...)
[ Post Reply | Private Reply | To 15 | View Replies]

To: Rebelbase
Marinade:
One dark and nasty stout beer.
¼ -1/3 cup of Worcestershire sauce
2 tsp. dry mustard
3 tsp. onion powder
2 tsp. ground pepper
2 tsp. garlic powder.

Man, that sound scrumptious!! I saw a BBQ compititon on Foodtv and everyone was shootin' up there shoulder's with some form of apple juice...

34 posted on 05/27/2005 5:36:35 AM PDT by sirchtruth (Words Mean Things...)
[ Post Reply | Private Reply | To 22 | View Replies]

To: Jaysun

There it is! I've seen some good pics of the grilling area - absolutely massive!

I want one for the back yard, and road trips!


35 posted on 05/27/2005 5:37:19 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 29 | View Replies]

To: Constitution Day

I know I shouldn't do this but... What is a Boston Butt?


36 posted on 05/27/2005 5:38:40 AM PDT by Joe Driscoll
[ Post Reply | Private Reply | To 13 | View Replies]

To: sirchtruth
What is the purpose for this?

Baby back ribs have a thin layer of membrane on the underside. It's tough, unpleasant to chew.

Just take a knife and slide it between the bone and the layer of membrane that exists on the bottom side of slab. Use the knife to pull up skin in center. Then grab with your hand and peel away.

The meat will literally fall off the bone if you cook them right.
37 posted on 05/27/2005 5:38:50 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 27 | View Replies]

To: GRRRRR

That isn't bad! I just do not consider hot dogs, sausage & brats food fit for human consumption. If the USDA has a specific percentage of rat hair & feces allowed, I don't think I want to eat it.


38 posted on 05/27/2005 5:39:06 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 33 | View Replies]

To: GRRRRR

Another Shot...

39 posted on 05/27/2005 5:39:22 AM PDT by GRRRRR (Hillary is the most dangerous person in America and the RINO's haven't a clue...)
[ Post Reply | Private Reply | To 33 | View Replies]

To: ctlpdad
There it is! I've seen some good pics of the grilling area - absolutely massive!
I want one for the back yard, and road trips!


LOL! That thing cost him 3/4 of a million dollars.
40 posted on 05/27/2005 5:40:47 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 35 | View Replies]

To: ctlpdad

Those who've had 'em agree that my ribs rule ...
... whether it's high-priced baby-backs or the the cheapest, ugliest slab of spareribs you can find.

I cut'em into pieces of 3 to ribs each. I don't parboil 'em ... but I do simmer them (starting in cold water and NEVER breaking into a boil) for 45 minutes. I toss a handful of black peppercorns, a coarsely chopped vidalia onion, and a half dozen cloves of chopped garlic into the pot. Any of those ingredients that just happen to stick to the ribs when I put'em on the grill are an added bonus.

I cook'em very slowly with indrect heat on a weber kettle for an hour and a half ... 30 minutes top up ... thirty minutes top down ... thirty minutes top up. I start saucing them, both sides, at the first turn and repeat at each turn ... and, no, they never burn or blacken. I keep a drip pan half full of water underneath them.

I never add additional charcoal so the temp slowly declines as they cook. During the last half hour I place several large chunks (not chips) of water-soaked hickory on top of the remaining coals, then button down the lid leaving the top vents only about 1/4 open.

I often do my own sauce, but that story's for another day. I've lately been using Charlie Robinson's BBQ Sauce. "Robinson's Ribs" is a Chicago icon, and first winner of Mike Royko's Chicagoland Ribfest. It's available at local supermarkets, maybe even regionally.


41 posted on 05/27/2005 5:41:42 AM PDT by TheRightGuy (ERROR CODE 018974523: Random Tagline Compiler Failure)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Jaysun

If I win this weekends powerball, I will buy one (or make a bigger better one!) & throw a huge FReeper BBQ.


42 posted on 05/27/2005 5:42:16 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 40 | View Replies]

To: kassie

http://www.freerepublic.com/focus/f-chat/1411535/posts?page=35#29


43 posted on 05/27/2005 5:43:21 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 32 | View Replies]

To: Joe Driscoll
I should have known someone would comment on that. :)

Naming the Boston Butt & Picnic Shoulder

44 posted on 05/27/2005 5:43:39 AM PDT by Constitution Day ("It's hard to get an answer when you haven't got a clue" - - The Futureheads)
[ Post Reply | Private Reply | To 36 | View Replies]

To: ken5050

Do you have any good recipes?


45 posted on 05/27/2005 5:44:36 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: TheRightGuy

Yum!


46 posted on 05/27/2005 5:45:15 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
[ Post Reply | Private Reply | To 41 | View Replies]

To: Jaysun
Just take a knife and slide it between the bone and the layer of membrane that exists on the bottom side of slab. Use the knife to pull up skin in center. Then grab with your hand and peel away.

The meat will literally fall off the bone if you cook them right.

If you really cook them right, it's not necessary.

47 posted on 05/27/2005 5:48:58 AM PDT by TheRightGuy (ERROR CODE 018974523: Random Tagline Compiler Failure)
[ Post Reply | Private Reply | To 37 | View Replies]

To: TheRightGuy
If you really cook them right, it's not necessary.

It's always necessary to take the skin off, in my opinion.
48 posted on 05/27/2005 5:54:06 AM PDT by Jaysun (No matter how hot she is, some man, somewhere, is tired of her sh*t)
[ Post Reply | Private Reply | To 47 | View Replies]

To: ctlpdad
Yum!

You bet'cha ... same tactics work equally well with beef short ribs or back ribs.

49 posted on 05/27/2005 6:01:55 AM PDT by TheRightGuy (ERROR CODE 018974523: Random Tagline Compiler Failure)
[ Post Reply | Private Reply | To 46 | View Replies]

To: ctlpdad

Dry-rub Recipe

1/4 cup paprika
1.5 tbsp black pepper
2 tbsp brown sugar
1 tbsp salt
1.5 tsp celery salt
1.5 tsp cayenne pepper
1.5 tsp dry mustard
1.5 tsp garlic powder
1.5 tsp ground cumin
about 5 lbs pork ribs

I like to use the meaty, country-style ribs.

1. Combine all seasonings in a bowl and mix them well.
2. Line a large oven pan with aluminum foil.
3. Rub mixture all over the ribs.
4. Cover pan with foil and let sit, refrigerated, overnight. 5. Preheat oven to 325 degrees.
6. Pour 1/2 cup water in the ribs pan and re-cover.
7. Bake, covered, for about 2.5 hours.
8. Enjoy! Optionally, you can throw the ribs on the grill for a few minutes after the baking process to get them a bit crispy, but I like them right out of the oven.


50 posted on 05/27/2005 6:01:59 AM PDT by zoso82t
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first 1-5051-100101-119 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson