BeerBorg

Hey there brew sister glad to see you after all this time. As you can see you've been missed.

If you are having trouble navigating the new set up don't hesitate to ask for help.

Welcome home Alb.

Hey Alb! You've increased our female population by 50%! Brewbirds, Evily (who also recently came back), and you! Welcome back!

RB forgot about Carole but she got a promotion and doesn't by very often. She's still always a Borg unit and brew sister though.

Alb, welcome to the fold. We've been holding a spot for ya!

WFIKC

Pork has been smokin' for about 90 minutes now. Smells lovely. Holding steady at 240, and some very nice apple smoke chugging away.

I realized this morning I hadn't made any mop sauce, so I'm using a bottle of the Groomsman's Pride Black IPA. It'll add some nice flavors, I suppose, but more important, it'll keep the meat from turning into a highly spiced speed bump.

Can't wait until dinner!

Beer and BBQ. Those words, like that, are so good it's almost porn.

Tabasco wrote:Beer and BBQ. Those words, like that, are so good it's almost porn.

I may not be able to define it, but I know it when I see it.

Emergency thread jack Dave:

I got some fresh asparagus at the store and want to put some leg quarters on the BBQ (not a smoker) but a heavy BBQ sauce (which I'm out of any way) doesn't fit.

Would you tweak that rub to grill chicken? Or got any pointers?

I've been doing yard work to exhaustion and my brain won't kick into grill mode.

Brewbirds wrote:Emergency thread jack Dave:

I got some fresh asparagus at the store and want to put some leg quarters on the BBQ (not a smoker) but a heavy BBQ sauce (which I'm out of any way) doesn't fit.

Would you tweak that rub to grill chicken? Or got any pointers?

I've been doing yard work to exhaustion and my brain won't kick into grill mode.

Sounds as if those leg quarters are bone-in. If so, I'd suggest rubbing some celery salt, black pepper, and herbs, like rosemary and parsley (or whatever you choose) under the skin, and then brushing the skin with olive oil and rubbing some more of that mixture on the surface of the skin.

Use indirect heat when you grill them. This technique is separating the coals to either side, rather than in the middle of the grate, then putting the meat in the center of the grill. This way, the heat is not directly under the meat, so it won't burn the surface and leave the insides raw, which is a real problem with bone-in chicken.

Cover the grill so it acts like a convection oven. You may even want to make a couple of smoke packs out of soaked wood chips wrapped in foil packets, which you then poke a couple of holes in with a fork and put on top of the coals. Lovely smoke flavor from that.

Happy Easter to the Borg!
Ham is in the oven, and a whole brisket in the smoker! Was at Wallyworld out by the campground (only place I find the whole brisket) 10.5 LB $31.00! Just below in the display Flats 4.5-5 lbs $26-$28, no brainer! Will have BBQ for the week, take some to the family in Wisconsin next weekend and freeze some! BBQ and beer will be then, taking a 12 sampler of my brews that are ready!

Wow great tips Dave. I had to do them in the oven as it turned out. The wind kicked up big time and it was raining oak tree flowers everywhere.

No prob, Birdie. Technique plays a big part in proper grilling/barbecuing, and indirect heat is very useful to keep in mind if you don't have a proper smoker.

@Dawg, when's dinner?! That looks awesome! I haven't attempted a brisket yet, preferring to stick with pork and chicken. But my brother can barbecue a brisket that I'd crawl a mile through broken glass to eat. Fortunately, that's not necessary, as he lives here in town, and we share 'cue and brew quite frequently.

Sadly, my pork turned out a little overcooked, because my meat thermometer is faulty. Well, was faulty. I threw it out when I discovered this, and I'm going to buy a digital thermometer, same as I use for brewing, ASAP. Shorter lag time, and more accurate, sez I.

So it's a little dry, but still very tasty. Fortunately, I have delicious homemade BBQ sauce to moisten it up when I eat the leftovers.

Dinner at 6 Dave! I try to let my briskets and pork butts go 8-10 hours and get to 195-200 internally to get the fat to render and the connective tissue to breakdown for melt in your mouth 'QUE! I served the brisket at Toys for Tots Tailgate for Browns/Bears game, 100 + Marines, of all the different dishes that people brought, the 22 lbs of brisket was the only dish that had nothing leftover!

Dawg LB Steve wrote:Dinner at 6 Dave! I try to let my briskets and pork butts go 8-10 hours and get to 195-200 internally to get the fat to render and the connective tissue to breakdown for melt in your mouth 'QUE! I served the brisket at Toys for Tots Tailgate for Browns/Bears game, 100 + Marines, of all the different dishes that people brought, the 22 lbs of brisket was the only dish that had nothing leftover!

Mmm... Brisket... One thing I will recommend is to wrap it tightly in foil once it gets up to 150F, and let it go until the probe slides in with no resistance... Like buttah...