Intro to Barbeque, or barbeque for newbs

[Phylodog]

Re: Intro to Barbeque, or barbeque for newbs

Just got back from a week's vacation in TN. The house we rented had a nice Weber and my wife brought along a pork loin so I figured I'd try smoking on the Weber. I used to have a Weber and loved it but bought something bigger when it needed replacing, I never tried smoking on the Weber when I had it but it seems to work pretty well.

Rubbed it the night before with cajun seasoning then smoked it over hickory and sprayed with apple juice whenever the lid was raised. It didn't dry out as much as I feared it would and everyone loved it. The pics are of the half I sliced, the other half was shredded. Around 5 hours of smoke and a couple more in the oven.

If you've got a Weber, it'll work just fine.

 

[Switchblade]

Re: Intro to Barbeque, or barbeque for newbs

Boy, if we can keep up all the Barbeque stuff, we MIGHT beat Jack's(Mega...) 'Forum Length Thread'

I need to go restock my supplies. That last Brisket killed all my charcoal and wood, however, Friday night I found 3.5# of Tri Tip so we used the Char Broil Gas Grill to put some heat on it after a nice few pinches of Red Alea Hawaiian Salt on it.
All I can say is between four people, all 3.5# was gone in one meal with some sticky rice, Aloha Shoyu, and Broccolli.
The meat is probably the best cut ever for outright flavor to ever hit a grill. NO PEPPER, just plain Hawaiian Sea Salt and maybe 3 - 4 minutes, 1/4 turn, 3-4 minutes, flip it, 3 - 4 minutes, 1/4 turn 3 - 4 minutes and done deal. The meat is so tender with a nice grilled outside and I swear it tastes like it was cooked in butter. Man it's so good. I am going to hit up the place on MOnday and see if I can get the entire case if they have one. Put a little away for Fall and Winter. Bust one out every couple weeks or so...mmmmmmmmmmm, Tri Tip!

 

[sharac]

Re: Intro to Barbeque, or barbeque for newbs

Regarding the whole pig (it look a bit burned on the pics?) try a suckling pig its much more tender (best whole animal is goat - same age as suckling pig dunno the english word for it, second comes lamb and third pig...) and easier to prepare. We use same method as Switch said to remove hairs and we either use knife or specialty scrapers. Gas burners might not be best for whole animal roasting as you need indirect heat and with gas its hard to evenly spread the heat (tends to be too hot). Still getting hungry by the minute (yesterday i used gas grill with vulcano rocks - don't have a garden here as we usually bbq at my parents house - and it just plainly sucks if it aint charcoal it aint bbq - will try to mix some coals between the rocks if it helps) these threads should have a warning put as one can put some weight on reading to many pictures

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[ARCOREY]

Re: Intro to Barbeque, or barbeque for newbs

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Phylodog</div><div class="ubbcode-body">Just got back from a week's vacation in TN. The house we rented had a nice Weber and my wife brought along a pork loin so I figured I'd try smoking on the Weber. I used to have a Weber and loved it but bought something bigger when it needed replacing, I never tried smoking on the Weber when I had it but it seems to work pretty well.

Rubbed it the night before with cajun seasoning then smoked it over hickory and sprayed with apple juice whenever the lid was raised. It didn't dry out as much as I feared it would and everyone loved it. The pics are of the half I sliced, the other half was shredded. Around 5 hours of smoke and a couple more in the oven.

If you've got a Weber, it'll work just fine. </div></div>

Nice smoke ring and char on the outside. You can see it is still moist too. Good looking loin there. Little rice and some veggies and a cocktail and you're set.

 

[tansinator]

Re: Intro to Barbeque, or barbeque for newbs

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Phylodog</div><div class="ubbcode-body">Just got back from a week's vacation in TN. The house we rented had a nice Weber and my wife brought along a pork loin so I figured I'd try smoking on the Weber. I used to have a Weber and loved it but bought something bigger when it needed replacing, I never tried smoking on the Weber when I had it but it seems to work pretty well.

Rubbed it the night before with cajun seasoning then smoked it over hickory and sprayed with apple juice whenever the lid was raised. It didn't dry out as much as I feared it would and everyone loved it. The pics are of the half I sliced, the other half was shredded. Around 5 hours of smoke and a couple more in the oven.

If you've got a Weber, it'll work just fine.</div></div>

Where in Tennessee did you go Phylodog! If you were close we could have reunited with your AI.

Eddie

 

[Phylodog]

Re: Intro to Barbeque, or barbeque for newbs

That would've made me cry!

We spent a week on Norris Lake near Knoxville. Heaven on earth, I now know where we'll be moving should we win the lottery!

 

[tansinator]

Re: Intro to Barbeque, or barbeque for newbs

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Phylodog</div><div class="ubbcode-body">That would've made me cry!

We spent a week on Norris Lake near Knoxville. Heaven on earth, I now know where we'll be moving should we win the lottery!</div></div>

Next to Wyoming or Montana, it's as close to God's country as you can get!

 

[sharac]

Re: Intro to Barbeque, or barbeque for newbs

NICE...now who is missing that bicycle rack you've put in your smoker

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[Switchblade]

Re: Intro to Barbeque, or barbeque for newbs

Nice set up!

 

[Longrange****]

Re: Intro to Barbeque, or barbeque for newbs

OH MY GOD THAT LOOKS GOOD!!!!!

It seams like forever since Ive had a hog roast....