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Barbecue Tricks

BBQ Tips and Tricks

Pork

March 20, 2016 Featured

Slow Cooker BBQ Recipe Made Easy

Simple Crock Pot BBQ

Simple Crock Pot BBQ

If  barbecue is done any way but outside and over coals you’ll always have the ‘Que “purists” all worked up in a lather – I always hear from them! :).   Typically BBQ is outdoor cookin’.   But there are ways to cheat a bit.   The main ingredient is time. Got an easier way please comment.

Low and slow is the key. This slow cooker / crock pot barbecue recipe is so simple it’s hard to beat for your next informal group feast.  Plus the cleanup is a cinch (you only dirty the pot and two forks)!

You will need to plan  for 16+ hours of cook time but otherwise it’s easy.  With the addition of just a loaf of white bread and pickles – it’s super affordable to feed a crowd.

SEE HOW TO BBQ VIDEO HERE

Makes 16 Servings:

  • 5 lbs Boston Butt
  • 21 oz. Barbeque Sauce (your favorite – we used Sweet Baby Ray’s)
  • 2 tbl. Lemon Juice
  • 2 tsp.Brown Sugar
  • 1 onion – chopped
  • 3 tsp. Creole Seasoning (Tony Cachere’s)
  • Loaf of sliced White Bread

Rub the meat with one teaspoon seasoning.  Place the meat skin (if any) side down in the cooker.   Heat on slow for approximately fifteen (15)  hours or until soft enough to fall apart. See BBQ video.

Temporarily remove meat to drain all liquid from pot.   Replace and pull apart into thumb sized chunks using two forks. Remove any unwanted excess fat and skin pieces. Add remaining ingredients and mix again.  Do not over mix  or completely shred ( some larger chunks will help final texture).

Heat / cook on low for approximately two additional hours.

Stir and serve with white bread.

May 31, 2015 Featured

BBQ Ribs That Fall Of The Bone

playbbqribsSimple as one – two – three?  Actually this BBQ ribs trick is as easy as “three two one”.

The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.

Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.

You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice.  We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”

With the grill temp set at 225 degrees F for the long cook you start with three hours of indirect heat on the grill.  This is when you’re going to get all the smoke flavor so use wood smoke via chips or chunks of wood (we like hickory or pecan) during this time.

After three hours you then use what they call the “Texas Crutch.”   It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty 321ribs.Still001aluminum foil.   The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed.  Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges)  most of your guests will appreciate and rave about that fall off the bone bbq.

Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster.  They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.

It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember.  Watch it here: BBQ Ribs Fall off The Bone

https://barbecuetricks.com/wp-content/uploads/2015/05/fall-off-the-bone-ribs-small.mp4

April 5, 2015 Cook

Five Ways to Pork Up Your Rotisserie

Grilling season is just around the corner and now is the time pick up some new skills and ideas so you don’t get stuck in the same old burgers and hot dog rut.

One great way to add some variety to your grilling sessions is to break out your rotisserie.  r2Now BarbecueTricks.com has already shown you how to do a classic rotisserie chicken.  We’ve even showed you how to use a rotisserie to make a beautiful spiral cut roasted pineapple!

Here’s a way to get even more fun out of your rotisserie by letting you know that rotisseries are incredible for anything that you would want to slow roast.  Lucky for us that opens up most of the world of pork!

The perfect piece of pork for the rotisserie is a 3-5 pound pork loin. You will want to r3roast this with indirect heat for around two hours or until it hits an internal temperature of 150F.  To make sure the loin stays juicy you can brine it overnight or simply inject it with some Creole Butter.  Make it look amazing by scoring the fat in a diamond pattern before roasting.

 

Another piece of pork that is amazing on a rotisserie is a pork butt.  No joke; you can use a rotisserie to make amazing pulled pork!  I slow cooked this butt on a Weber gas grill for around eight hours and it turned out incredible.  Some friendly advice…make sure you truss the butt since it does get fall apart tender!r4

If you ever come across a bone-in pork roast you know what you need to do with it…that’s right, spin it on your rotisserie!

If you want to take a break from “low and slow” barbecue ribs you can season them up, weave them onto a rotisserie and roast them until the skin is crispy with just a little char.  These are spectacular with a little squeeze of lemon juice.

 

Last up on the list is a rotisserie pork belly!  I use a standard rotisserie basket when roasting bellies.  Simply score the fat, season with garlic, salt and pepper then spin that belly until it hits 160F.

I promise the smell will be so incredible it will make you weak in the knees.  I will slice the belly thin for r5sandwiches and cube some up to add to roasted veggies.

 

I hope these ideas inspire you to break out your rotisserie and get a little freaky with your grill this summer. rq

In addition to rotisseries here is a link to a few other great grill accessories to bring a little more grilling joy to you life!

September 8, 2010 Featured

Woking and Rollin, Perfect Butts.

Video thumbnail. Click to play
Click to Play
Episode 14 of GrateTV has Bill and Jack checkin out what makes a perfect butt and they will have you woking and rolling with the gadget of the week. ;This weeks website of the week has a little trick up its sleeve.

August 29, 2010 GrateTV

Pork Shoulder and Butt and Bacon Unwrapped

Click Thru To Watch complete video

In this epsiode, Three time SC BBQ Champ Jack Waiboer answers a viewer email about everything from pork shoulder to pork butt. Bill provides you with the website of the week that will teach you how to unwrap your passion for bacon and maybe make an awesome trashcan smoker and the secret ingredient of the week is one of those ancient Chinese secrets.

Grate TV is released weekly at http://GrateTV.com and here at the GrateTV iTunes page.

You can also get notified via email of all new episodes here.

August 8, 2010 GrateTV

Slicing Brisket and Rotisserie Gadget – GRATETV

Just wrapped another episode of BBQ’s favorite Podcast. The smokin’ episode is titled: Rollin’ with Rotisserie, Slicing Brisket and a Tearfull Secret Ingredient. Click through to the video or head over to iTunes and subscribe to the feed.

From http://GrateTV.com Viewers ask about carving beef brisket and hosts Jack Waiboer and Bill West unveil another secret ingredient. This is episode 9 of GrateTV with hosts Jack Waiboer and Bill West.

December 26, 2009 Video

Slow Cooker BBQ How To

October 8, 2009 Featured

Creating Perfect Ribs in Your Smoker

By Joe Johnson

In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong…all it serves to do is add to my frustration by making the meal messy.

While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that “falling off the bone” is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components – the rub, the smoke, the heat, and the time. Let’s begin with the rub.

The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline’s Rub, which has a more typical Texas flavor – more savory than sweet. I like sweet, don’t get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don’t absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.

While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.

Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.

Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark – look at the bones. If I have a good ¼ – ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.

Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don’t like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.

Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline’s Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Article Source: http://EzineArticles.com/?expert=Joe_Johnson
http://EzineArticles.com/?Creating-Perfect-Ribs-in-Your-Smoker&id=193036

August 23, 2009 Competitions

Competition Pork Prep

August 22, 2009 Video

Whole Hog How To

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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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