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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
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To: Lokibob

LOL!


21 posted on 05/27/2005 5:25:45 AM PDT by ctlpdad (Liberals - weeds in the lawn of society.)
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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.)
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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.)
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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)
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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.)
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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..")
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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...)
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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.)
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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)
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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.)
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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!!!!)
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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.)
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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...)
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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...)
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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.)
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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
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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)
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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.)
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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...)
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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)
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