The American Style BBQ thread


#81

This is awesome result. I love the flavor of smoking meat.

How much did you get your smokin’ Text electric smoker?


#82

It’s been over 10 years, so my memory’s a little hazy. I think it was around $500.


#83

Every time there’s an update to this I think the OP forbidding ‘other’ types of BBQ is a loss. But s/he’s in charge, eh?


#84

I mean you’re certainly welcome to start the NON-AMERICAN MEATS OVER FIRE thread.


#85

Oh, you specified cooking type also, i.e., nothing in the oven. But, hey, it’s yours.


#86

“RIBS IN THE OVEN” is a nice sounding name for a thread.


#87

I thought “Asian” was verboten.


#88

American BBQ is defined as low, slow, and smoke; all 3 rules were followed. It’s literally the 1st and 2nd sentence of the OP.


#89

Just reread. And you’re right. Silly but right. Go in peace.


#90

Did you guys ever do the rib fest? I’m down. I’m smoking again. :grinning:


#91

What kind of smoker do you have?


#92

a regular charcoal grill. I turn it into a smoker.


#93

Could you elaborate on what you do please?


#94

You put the charcoal on one side, the food on the other and you can use a water pan to control temp if you want and some say moisture. The food is not being cooked by the flame of the coals, but by the smoke.


#95

We did not. Still a great idea, though.


#96

Did someone say ribs?

Is there a function on this site where if a certain word is entered, you can get an alert?


#97

smoked some beef short ribs a couple of weekends ago, used a kalbi/teriyaki hybrid marinade. i brushed it every 45 minutes until it was done.

smoked at 275 degrees on a pellet grill, took it out once the short ribs had an internal temp of 200 degrees.

thoughts - i didn’t fell the marinade got through. it came out really tender and soft but marinade on it only tasted on the surface level.
more testing and practice needed.


#98

AFAIK, marinades don’t penetrate more than a tiny bit if at all. They’re to add flavor and despite old wives tales they don’t tenderize.


#99

Got it. Thanks for the information, i was trying to get more flavor out of the short rib but now gotta try something else.

i didn’t use the marinade for tenderizing, slow and low made it tender.


#100

Injection baby, or vacuum marinade.

Too much soy based marinade for too long will start to cure the beef.

Those ribs do look tasty though.