A barbecue adventure, the saga unfolds.

Sac Arrow said:
Okay what I've taken away here is about three hours at 300 degrees. Sounds about right. I've got a four pounder, and it's raining goats and sheep today so I'm going to try it in the oven, unwrapped, sitting on a rack.

No glaze though. I don't like glaze.
Click to expand...
I still haven’t tried it yet, probably next week. Just been too busy this week to be able to devote around 3.5 hrs of prep and cook time.

When I do, I’ll report back.

My expectation: texture and tenderness should be good, but flavor will be lacking from no smoke.

I haven’t decided if I will spritz with apple juice during the cook.
 
Last edited:
Sac Arrow said:
Okay what I've taken away here is about three hours at 300 degrees. Sounds about right. I've got a four pounder, and it's raining goats and sheep today so I'm going to try it in the oven, unwrapped, sitting on a rack.

No glaze though. I don't like glaze.
Click to expand...
My oven has a 2-speed convection feature. I actually go down to 240 degrees on high fan flipping every hour.

Also, unwrapped with no glaze produces a thin crust. Makes for an interesting chew.
 
IMG_6092.jpeg
This is what I started with. It's a good solid four pounds. I went 300 degrees and we are approaching three hours. I think I am going to go a bit beyond that because it is just starting to be in the peak of rendering fat. It smells good. The Other Person said it smells like turkey.

It's oven cooked, what can you expect. So far I'm pretty happy but we will just have to see how this turns out.

I didn't flip every hour, or rearrange bottom to top rack. I just put it in the middle and let it do its thing.

A note on the foil. In a perfect world I would have had some of the extra wide foil to line the pan, but it was gone so I did the standard width. I'm hoping it will do the job and not create a horrible cleanup from fat leaking to the pan.
 
Last edited:
Matthew said:
We have different ideas of how much rub to use. I don’t judge: but I use a healthy dose of brown sugar heavy rub.
Click to expand...
Actually, technically you do judge!
But I'm good with that. I have learned a lot.
 
Sac Arrow said:
Actually, technically you do judge!
But I'm good with that. I have learned a lot.
Click to expand...
I do the KCBS contests, even in Lodi. There is definitely a profile that needs to be met. BBQ is so regional that I wish I were able to either judge or sample different Q from different areas more often. Even then I have to be careful because BBQ can have very different definitions in different parts of the country.
 
Pork loin, split. Cream cheese + spinach. Wrap in bacon, honey dijon and War Pig’s Ham Grenade.

You’re welcome.
37b15d092f3fdf4a31a25fa10be2c363.jpg
 
IMG_6093.jpegIMG_6094.jpeg
Not my best effort. I wold say I needed more time. But it wasn’t bad. It was better than the foil wrapped or turkey roaster versions.
 
Sac Arrow said:
View attachment 137706View attachment 137707
Not my best effort. I wold say I needed more time. But it wasn’t bad. It was better than the foil wrapped or turkey roaster versions.
Click to expand...
I’m giving it a try tomorrow.

I have plenty of rub but I need to pick up some sauce for a glaze. I’ll use Blues Hog Original and stir in some honey. I probably will use a mustard base for the rub, too.

Looking forward to seeing what happens.
 
Matthew said:
I’m giving it a try tomorrow.

I have plenty of rub but I need to pick up some sauce for a glaze. I’ll use Blues Hog Original and stir in some honey. I probably will use a mustard base for the rub, too.

Looking forward to seeing what happens.
Click to expand...
I know one thing that happened: I should have started this earlier, I'm really hungry and I'm trying really hard to stay away from the liquor cabinet while I wait.

1) it got one hour on the bottom rack
2) rotated the tray and put it on the top rack for 1 hour
3) rotated the tray and put it back on the bottom rack (set the timer for 30 minutes) and this is where I am now.

I'll check it after 30 min, but I might have to let it go a little longer. This is a pretty thick slab of spares, so it might take a little while longer. It is starting to pull back off the ribs, but the temp is around 170-175. I think by this time in Heath's video he had his up to about 185, but his slabs were not as thick as the one I have working.

Pix later, when it's all complete. I got some "before" and "during", I'm waiting for "after" before I start posting them.
 
Ok, PIREP:

This recipe works, but… there isn’t any smoke.

This slab was very thick so I added 30 minutes and probably should have done with another 30 minutes. It had a good, clean bite and pulled cleanly off the bone but was still a little chewy. I would have let it go that extra half hour but it was starting to get late.

I used a mustard base, then rib rub. Oven at 300. Glaze was Blues Hog Original plus honey.

One hour on bottom rack, one hour on top rack, 30 min on bottom, an extra 30 min on top, then glaze and 10 min on top to set the glaze. 3 hrs plus 10 min.

For a day with freezing drizzle almost all day, this was a pretty good experiment. If I was stuck in an apartment I would do this more often.
 

Attachments

  • IMG_8382.jpeg
    IMG_8382.jpeg
    2.6 MB · Views: 16
  • IMG_8384.jpeg
    IMG_8384.jpeg
    4 MB · Views: 11
  • IMG_8389.jpeg
    IMG_8389.jpeg
    3.7 MB · Views: 11
  • IMG_8390.jpeg
    IMG_8390.jpeg
    1.7 MB · Views: 12
  • IMG_8392.jpeg
    IMG_8392.jpeg
    2.7 MB · Views: 16
Last edited:
Mahneuvers said:
I tried to warn you :-) Do you have something against Liquid Smoke?
Click to expand...
Oh, I knew I’d miss the smoke. I was looking for texture and tenderness, along with the rub and sauce contribution, and a good time and temp combination. It worked. Adding Liquid Smoke would be like trying to make a veggie burger taste like beef, it just wouldn’t be the same as the real thing.

I think the last time I used LS I put a few dashes in with a pork butt I cooked in a crockpot.
 
Last edited:
Matthew said:
Ok, PIREP:

This recipe works, but… there isn’t any smoke.

This slab was very thick so I added 30 minutes and probably should have done with another 30 minutes. It had a good, clean bite and pulled cleanly off the bone but was still a little chewy. I would have let it go that extra half hour but it was starting to get late.

I used a mustard base, then rib rub. Oven at 300. Glaze was Blues Hog Original plus honey.

One hour on bottom rack, one hour on top rack, 30 min on bottom, an extra 30 min on top, then glaze and 10 min on top to set the glaze. 3 hrs plus 10 min.

For a day with freezing drizzle almost day, this was a pretty good experiment. If I was stuck in an apartment I would do this more often.
Click to expand...
Local store has it for $1.99/lb. Apparently it has to do with some sort of sporting event this weekend. Thanks for the inspiration. I'll have to make the trip.
 
Matthew said:
Ok, PIREP:

This recipe works, but… there isn’t any smoke.

This slab was very thick so I added 30 minutes and probably should have done with another 30 minutes. It had a good, clean bite and pulled cleanly off the bone but was still a little chewy. I would have let it go that extra half hour but it was starting to get late.

I used a mustard base, then rib rub. Oven at 300. Glaze was Blues Hog Original plus honey.

One hour on bottom rack, one hour on top rack, 30 min on bottom, an extra 30 min on top, then glaze and 10 min on top to set the glaze. 3 hrs plus 10 min.

For a day with freezing drizzle almost all day, this was a pretty good experiment. If I was stuck in an apartment I would do this more often.
Click to expand...
Looking pretty good!
 
TCABM said:
I wonder if a smoker box like the type below would help.
961f7fb2f510a39d87b3393fcacc6fee.jpg
Click to expand...
I’m hesitant about using something like that indoors. I think they seal up pretty well, almost like a pressure cooker, but they still have to “breathe” and that smoke has to go somewhere. It’s also too small, I think, for what I was doing last night.

There are smoker bags that operate on a similar principle, but they have wood chips or sawdust already embedded. I saw some at my local bbq shoppe but haven’t tried them.

cameronsproducts.com

Smoker Bags from Camerons Products, Leader in Smoke Cooking

Smoking made easy in a tri-level aluminum foil Smoker Bags with hickory, mesquite, or alder flavored wood chips to give the perfect flavor every time.
cameronsproducts.com cameronsproducts.com

If my gas grill had better temp control I could have used the smoke box and pellets I normally use out there. If wx and time allow I would use my smoker.

Last night was an experiment and I’m happy with the way it worked out.
 
TCABM said:
I wonder if a smoker box like the type below would help.
961f7fb2f510a39d87b3393fcacc6fee.jpg
Click to expand...
I would agree with Matthew - that would be the same as putting them elevated inside a turkey roaster. Too much moisture rendering them in to putty.
 
TCABM said:
I wonder if a smoker box like the type below would help.
961f7fb2f510a39d87b3393fcacc6fee.jpg
Click to expand...
Actually, I've seen a simpler, cheaper and possibly even better setup. Spread ground tea leaves on the bottom of a rimmed baking sheet, place a wire rack on top, place the ribs on the rack and seal it up with foil. Put it in a preheated 500 degree oven for 30 minutes to get the tea leaves smoking then turn it down to 250 for the rest of the cooking.

One of these days...
 
IMG_6096.jpegIMG_6097.jpegSo I went over to the dark side and did a glaze. I did the Weber with the coal holders about four hours. I applied a lemon salt base then did a standard bbq sauce (Sweet Baby Rays) cut down with vinegar in the last hour. I think it made a big difference. It was very tender and very tasty.
 
Sac Arrow said:
View attachment 137986View attachment 137987So I went over to the dark side and did a glaze. I did the Weber with the coal holders about four hours. I applied a lemon salt base then did a standard bbq sauce (Sweet Baby Rays) cut down with vinegar in the last hour. I think it made a big difference. It was very tender and very tasty.
Click to expand...
That’s a good looking slab of back ribs!
 
Albany Tom said:
No pics, but made this over the weekend, scaled down to a test size, dried in a low oven. Worked great! Thanks again.
Click to expand...
That's okay, jerky pics are probably pretty uninspiring :-)

I'm surprised a low oven worked as most ovens operate at 170 minimum. I used the box fan approach for many, many years. Now a days, I have a fancy smancy air fryer w/ a dehydrate setting which works well enough.
 
Mahneuvers said:
That's okay, jerky pics are probably pretty uninspiring :-)

I'm surprised a low oven worked as most ovens operate at 170 minimum. I used the box fan approach for many, many years. Now a days, I have a fancy smancy air fryer w/ a dehydrate setting which works well enough.
Click to expand...
The new one goes down to 120F, which I really love. It is a bit unusual. I think it's slower than a real dehydrator, but simple enough and one less gadget to have around.
 
Anyone ever smoke a chuck roast as if it were brisket?
 
You must log in or register to reply here.
Back
Top