baby backs - GoFuckYourself.com

Grapesoda · 10-16-2012, 02:39 PM

so I think I hit the right moves with the baby backs... dry rub over night, with touch of chocolate habanero powder.. . 2 hours in the smoker, 1 hour in the smoker wrapped with AJ... about 30-40 min on the grill indirect heat, mopped with BBQ sauce mixed with apricot jam, brown sugar and honey...

brassmonkey · 10-16-2012, 02:54 PM

no pics?

Sly · 10-16-2012, 02:57 PM

Funny, I just finished preparing a brisket for later use.

We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks.

Grapesoda · 10-16-2012, 04:20 PM

Quote:

Originally Posted by brassmonkey

no pics?

only shoot pics at work... but I'm geting a blog that I can update with my phone pretty soon

tfs · 10-16-2012, 05:50 PM

Watch the salt content of the dry rub or you'll pull out all the moisture and end up with smoked jerky if you're going to let them sit overnight. I never put salt in dry rubs unless I intend to cure the meat.

Or make jerky.

CaptainHowdy · 10-16-2012, 05:51 PM

We need pics ...

Grapesoda · 10-16-2012, 05:55 PM

Quote:

Originally Posted by tfs

Watch the salt content of the dry rub or you'll pull out all the moisture and end up with smoked jerky if you're going to let them sit overnight. I never put salt in dry rubs unless I intend to cure the meat.

Or make jerky.

good point

Grapesoda · 10-16-2012, 05:56 PM

Quote:

Originally Posted by CaptainHowdy

We need pics ...

I'll have a blog up soon that i can post images on

brassmonkey · 10-16-2012, 05:58 PM

Quote:

Originally Posted by Grapesoda

only shoot pics at work... but I'm geting a blog that I can update with my phone pretty soon

ok id like some of your recipes

Dirty F · 10-16-2012, 06:03 PM

Quote:

Originally Posted by Sly

Funny, I just finished preparing a brisket for later use.

We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks.

Weeks? I doubt that will give it more flavour than let's say 3 days.

Grapesoda · 10-16-2012, 06:24 PM

Quote:

Originally Posted by Dirty F

Weeks? I doubt that will give it more flavour than let's say 3 days.

over night works for me . I don't have good beef injection yet but for turkey and chicken I use apple juice and brown sugar with a touch of cinnamon

Grapesoda · 10-16-2012, 06:25 PM

Quote:

Originally Posted by brassmonkey

ok id like some of your recipes

I don't really have recipes i just fuck around in the kitchen to relaxe

L-Pink · 10-16-2012, 06:39 PM

I predict your culinary activities will lead to an increase in your clothing budget. Specifically buying fat pants. lol, sounds great though.

.

Socks · 10-16-2012, 10:26 PM

http://www.bbq-brethren.com

~2,000,000 posts, worth signing up to so you can see the pics

40obfam · 10-17-2012, 12:29 AM

v4 media · 10-17-2012, 12:37 AM

Quote:

Originally Posted by Sly

Funny, I just finished preparing a brisket for later use.

We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks.

lomo, not the dry cured, but the wet cured that has to be cooked, gets a 2 week marinade.
I tried making it with only a week but it doesn't get right into the middle of the joint.

But if you're injecting straight into the meat then should only need days.

10-16-2012, 02:39 PM	#1
Grapesoda So Fucking Banned Industry Role: Join Date: Jul 2003 Location: Montana Posts: 46,238	baby backs so I think I hit the right moves with the baby backs... dry rub over night, with touch of chocolate habanero powder.. . 2 hours in the smoker, 1 hour in the smoker wrapped with AJ... about 30-40 min on the grill indirect heat, mopped with BBQ sauce mixed with apricot jam, brown sugar and honey...

10-16-2012, 02:54 PM	#2
brassmonkey Pay It Forward Industry Role: Join Date: Sep 2005 Location: Yo Mama House Posts: 77,227	no pics? __________________ TRUMP 2025 KEKAW!!! - The Laken Riley Act Is Law! DACA ENDED - SUPPORT AZ HCR 2060 52R - email: brassballz-at-techie.com

10-16-2012, 02:57 PM	#3
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,326	Funny, I just finished preparing a brisket for later use. We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks. __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Windows VPS now available Great for TSS, Nifty Stats, remote work, virtual assistants, etc. Click here for more details.

10-16-2012, 05:51 PM	#6
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10-17-2012, 12:29 AM	#15
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10-16-2012, 05:50 PM	#5
tfs Confirmed User Join Date: Dec 2005 Location: Toronto Posts: 624	Watch the salt content of the dry rub or you'll pull out all the moisture and end up with smoked jerky if you're going to let them sit overnight. I never put salt in dry rubs unless I intend to cure the meat. Or make jerky.

10-16-2012, 06:39 PM	#13
L-Pink working on my tan Industry Role: Join Date: Mar 2005 Location: Florida/Kentucky Posts: 39,151	I predict your culinary activities will lead to an increase in your clothing budget. Specifically buying fat pants. lol, sounds great though. .

10-16-2012, 10:26 PM	#14
Socks Confirmed User Industry Role: Join Date: May 2002 Location: Toronto Posts: 8,475	http://www.bbq-brethren.com ~2,000,000 posts, worth signing up to so you can see the pics