Skip to comments.Memorial Day Weekend BBQ Recipe Thread
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
During your busy weekend, PLEASE take time to remember those who have fought & died for our freedoms.
I think it's going to be snowing here this week end.
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.
Quick, someone call CAIR...We've committed another hate crime against Muslims.
LOL, I'm in Connecticut, and our forecast is a little better.
Ain't it a great thing!
Thanks. Still thinking about doing a shoulder tomorrow or Sunday.
Hot dogs on the grill. It's all about the delicious hot dogs.
Also I use Koran pages as a convenient drink coaster.
Global warming. I'm convinced of it now.
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!
Post up that great recipe of yours!
A few weekends ago, I did 3 Boston butts and chopped it up for 'cue.
Maybe this time I'll do ribs.
Sounds great. Those Charlotte pics were great, you lucky dog!
Dang, man! Now I am hungry.
But... my company is cooking steak for all the employees at lunch today.
I like to use apple wood and hickory (not together) for pork stuff, hickory on the chicken and mesquite on the birds.
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.
Here it is:
Marinated Smoked Pork Shoulder for Deck Grills
If you dont have a marinade injector, go ahead and make this anyway, its very, tasty either way! And if you dont 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.
One 7-9 lb. pork shoulder
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 its 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. Dont go through the skin on top unless you first make a hole with a knife, or else youll 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 isnt 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!
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.
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.
Mmmmmmmmmmmmmmmm, what a sight!
What is the purpose for this?
There is some good bbq info here:
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.
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.
There is a better one, the CUZ bbq truck I tried to find. I bet Stainlessbanner has it linked somewhere.
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...
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!
I know I shouldn't do this but... What is a Boston Butt?
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.
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.
If I win this weekends powerball, I will buy one (or make a bigger better one!) & throw a huge FReeper BBQ.
Do you have any good recipes?
If you really cook them right, it's not necessary.
You bet'cha ... same tactics work equally well with beef short ribs or back ribs.
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.
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