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Official Grill (Cooking Outside) Thread!
- Thread starter j_marinelli
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- Nate
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Here are some ribs and some brisket. I cooked them all in my Pit Barrel.
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- Reese
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Just put a turkey into a beer brine for an overnight soak. I plan to put it in the smoker around 11am tomorrow. I’ll be sure to get some pics.
Ugh. This is the worst part of my condo, I’m not allowed to have a grill.
Y’all are making me HUNGRY
Y’all are making me HUNGRY
Hey since you have some pull around here, there should be a "dislike button". Because not allowed to have a grill is a big thumbs down haha
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???
I think that dislike buttons come with a lot of complications. But I do agree, they say that it’s a fire risk. I disagree of course but HOA has to go with lowest common denominator. I’m pretty sure it’s an insurance thing.
My buddy and I built one when we were tailgating all the time. One of those mini webers, square aluminum tube, and pin everything together so it's easy to break down and transport
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BRATS!!!
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A little late getting it on, but it looks delicious! Beer brine (hopefully) for the win.
OP
OP
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HEB with the assist! Picked up some bacon wrapped pork and chicken thingies
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Have a Pit Boss smoker I picked up last summer. Love it. Plan to smoke 2 racks of ribs and a little 4lb brisket tomorrow. Will try to post pics tomorrow.
ribs: 3-2-1 method
-Paint on both sides some white wine mustard, drizzle some honey and brush again to coat. Then spread the rub on them. Rub is brown sugar, smoked paprika, garlic powder, onion powder, salt, cinnamon, and black pepper. Let sit for 30-45min in fridge. Then smoke at 225 for 3hrs. After 3hrs wrap in foil and sprits with apple juice and pour some apple juice into the bottom of the foil for 2hrs. After the 2hrs brush on some sweet baby rays brown sugar bbq sauce and lay on the grille for 1hr.
Brisket: rub in equal parts black pepper, salt, onion powder...I sometimes add in a little garlic powder. Let sit for 30-45min and smoke until 165. Then wrap in butcher paper and go until internal is 203.
ribs: 3-2-1 method
-Paint on both sides some white wine mustard, drizzle some honey and brush again to coat. Then spread the rub on them. Rub is brown sugar, smoked paprika, garlic powder, onion powder, salt, cinnamon, and black pepper. Let sit for 30-45min in fridge. Then smoke at 225 for 3hrs. After 3hrs wrap in foil and sprits with apple juice and pour some apple juice into the bottom of the foil for 2hrs. After the 2hrs brush on some sweet baby rays brown sugar bbq sauce and lay on the grille for 1hr.
Brisket: rub in equal parts black pepper, salt, onion powder...I sometimes add in a little garlic powder. Let sit for 30-45min and smoke until 165. Then wrap in butcher paper and go until internal is 203.
OP
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- #30
3,2,1 method is the best for ribs. I was missing out before I tried that route.
Brisket pretty much the same as you but its salt, pepper and I do spritz it with apple cider vinegar every 45 mins ish. I still use foil mostly (aka the Texas Crutch LOL). I need to get a wider role of butcher paper next time. The one I got the last time I tried, frustrated me to no end (user error Im sure)
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