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.

3 Likes
#85

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

1 Like
#86

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

3 Likes
#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.

https://www.westcoastprimemeats.com/how-to-turn-your-kettle-grill-into-a-smoker-blog

#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?

5 Likes
#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.

4 Likes
#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.

2 Likes