DADAWG
Vet
- Joined
- May 15, 2004
- Messages
- 3,093
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chicken marinated in a ziploc bag covered in zesty italian dressing overnight .
pork marinated in a ziploc bag overnight in apple juice with some brown sugar mixed in .
use turbinaro sugar when cooking at high heat instead of brown sugar because brown burns at a lower temp .
brisket covered liberally with a dry rub and smothered with mustard over night and then slow cooked over a indirect fire in the grill [ or 225 degrees in the oven if you dont have a grill ] , cook to about 175-180 degrees internal then wrap in foil and let cool for about 30 min .
ribs i like my ribs cooked in dry rub for 3-3.5 hours at 225-275 over coals and then place the ribs on aluminum foil /sprayed with apple juice and smothered in butter wrapped up tight . cook the ribs in foil for another hour then remove the ribs and put a light coat of sauce on them and place back on the rack for 30 min to 1 hour , which is just long enough to carmelize the sauce and not burn it .
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smoke a pork shoulder in a smoker at a low heat , depending on the size of the shoulder it will take from 5 hours on up , when the shoulder is almost done remove it from the the smoker and pull the pork into pieces just right for a bbq sandwich . put the meat in a crock pot with a little sauce/spices/marinade/etc. to taste and cook on low for another hour or 2 to soften the meat and finish the cooking process.
crockpot recipe .
add a bottle of italian dressing to a roast instead of water when you cook it in a crockpot .
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slow smoked a boston butt at 225-250 degrees this weekend . it took about 5-6 hours even though i halved it . i marinated it for 2 days in apple juice and a 1/4 cup of dry rub 1st . let the meat stand at room temp while the fire i being prepared , this help the meat to cook more evenly in the middle since it isnt reefer cold when you start cooking . take the meat from the marinade and dry it slightly so that the rub will stick and apply it liberally to the outside . add hunks of hickory to the charcoal occasionally to get that hickory smoked flavor . use a meat thermometer to check when the center is done but when the meat gets to about 150-160 in the middle , wrap it in foil and spray it down with applejuice before putting the meat back on to finish cooking . this keeps the meat moist and tender . also everytime you check the meat spray it with a little applejuice to keep the outside moist .
chicken marinated in a ziploc bag covered in zesty italian dressing overnight .
pork marinated in a ziploc bag overnight in apple juice with some brown sugar mixed in .
use turbinaro sugar when cooking at high heat instead of brown sugar because brown burns at a lower temp .
brisket covered liberally with a dry rub and smothered with mustard over night and then slow cooked over a indirect fire in the grill [ or 225 degrees in the oven if you dont have a grill ] , cook to about 175-180 degrees internal then wrap in foil and let cool for about 30 min .
ribs i like my ribs cooked in dry rub for 3-3.5 hours at 225-275 over coals and then place the ribs on aluminum foil /sprayed with apple juice and smothered in butter wrapped up tight . cook the ribs in foil for another hour then remove the ribs and put a light coat of sauce on them and place back on the rack for 30 min to 1 hour , which is just long enough to carmelize the sauce and not burn it .
__________________
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smoke a pork shoulder in a smoker at a low heat , depending on the size of the shoulder it will take from 5 hours on up , when the shoulder is almost done remove it from the the smoker and pull the pork into pieces just right for a bbq sandwich . put the meat in a crock pot with a little sauce/spices/marinade/etc. to taste and cook on low for another hour or 2 to soften the meat and finish the cooking process.
crockpot recipe .
add a bottle of italian dressing to a roast instead of water when you cook it in a crockpot .
--------------------------------------------------------------------------------
slow smoked a boston butt at 225-250 degrees this weekend . it took about 5-6 hours even though i halved it . i marinated it for 2 days in apple juice and a 1/4 cup of dry rub 1st . let the meat stand at room temp while the fire i being prepared , this help the meat to cook more evenly in the middle since it isnt reefer cold when you start cooking . take the meat from the marinade and dry it slightly so that the rub will stick and apply it liberally to the outside . add hunks of hickory to the charcoal occasionally to get that hickory smoked flavor . use a meat thermometer to check when the center is done but when the meat gets to about 150-160 in the middle , wrap it in foil and spray it down with applejuice before putting the meat back on to finish cooking . this keeps the meat moist and tender . also everytime you check the meat spray it with a little applejuice to keep the outside moist .
