Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread!  (Read 469581 times)

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Offline jtksu

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1225 on: March 08, 2014, 12:44:43 AM »
isn't pastrami just corned beef smoked?

Corned beef is already hitting the grocery stores for st paddy's day.

not really.

Both a yummy though.

Offline Tobias

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1226 on: March 08, 2014, 12:50:41 AM »
i destroyed a schlotzki's pastrami & swiss on rye sandwich tonight for dinner /pryzbylewski

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1227 on: March 08, 2014, 08:45:32 PM »
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

That's an eclectic mix of wood.  Any reason for that?

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1228 on: March 08, 2014, 09:24:02 PM »
slowcooking a pork shoulder (again) tomorrow.  bought it from a butcher this time!


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Offline Cire

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1229 on: March 08, 2014, 09:34:47 PM »
Crock? Oven?

Offline Tobias

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1230 on: March 08, 2014, 09:35:40 PM »

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1231 on: March 08, 2014, 11:20:23 PM »
slowcooking a pork shoulder (again) tomorrow.  bought it from a butcher this time!

your butcher?
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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1232 on: March 09, 2014, 11:06:34 AM »
Crock.  Just threw it in.

Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it.  Cooking it in Cherry Dr. Pepper. 

Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1233 on: March 09, 2014, 11:13:05 AM »
Crock.  Just threw it in.

Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it.  Cooking it in Cherry Dr. Pepper. 

Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.

a slow cooker.  i can tell you're a man who likes to do things right.  authenticity is important in bbq.  #keepitreal #nailsbq


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1234 on: March 09, 2014, 07:43:48 PM »
Crock.  Just threw it in.

Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it.  Cooking it in Cherry Dr. Pepper. 

Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.

a slow cooker.  i can tell you're a man who likes to do things right.  authenticity is important in bbq.  #keepitreal #nailsbq
You know what they say about bbq: "if it ain't slowcooked, it ain't authentic.  so mind your p's and q's about this bbq."


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1235 on: March 09, 2014, 07:44:50 PM »
yup, low and slow.  i'm hoping you took some pictures


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1236 on: March 09, 2014, 07:53:04 PM »
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.


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Offline Cire

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1237 on: March 09, 2014, 09:37:02 PM »
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.

Strain it and simmer.  Add liquids you like. 

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1238 on: March 09, 2014, 09:41:17 PM »
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.

Strain it and simmer.  Add liquids you like. 
Then what do i do with it?


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Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1239 on: March 09, 2014, 09:44:38 PM »
what are you wanting to do with it?

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1240 on: March 09, 2014, 09:47:04 PM »
I don't know - what should I do?  I tried to reduce my last batch and thought about making some kind of a gravy or something, but it never got thick, even after i reduced it to about half of what it was and added flour.  I put my finger in it to taste it and it tasted pretty good.

I've just heard people call that stuff "liquid gold," and frown upon just getting rid of it.  I don't want to be wasteful.



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Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1241 on: March 09, 2014, 09:48:56 PM »
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way

Offline wetwillie

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1242 on: March 09, 2014, 09:52:57 PM »
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way

Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do. 
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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1243 on: March 09, 2014, 09:57:34 PM »
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way



Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do.

would love to be of assistance.  don't know exactly what the liquid is, what all he put on the pork & what exactly he's teying to do.  best bet is to skim of most of the fat/oil as it will separate from the gravy/sauce anyways, strain it, add some cold gelled starch and there he has it

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1244 on: March 09, 2014, 10:07:07 PM »
Liquid is cherry dr. pepper.  The pork had garlic salt/pepper, Chili chowder, Onion chowder and Mesquite seasoning and fiery seasoning on it. 


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Offline Cire

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1245 on: March 09, 2014, 10:10:58 PM »
Sounds like you have a base for a bbq sauce

Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1246 on: March 09, 2014, 10:11:29 PM »
i honestly have no clue as i've never cooked with cherry dr pepper.  i'd still try the starch thing if you want a gravy.

just don't put mentos in it

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1247 on: March 09, 2014, 10:31:55 PM »
Sounds like you have a base for a bbq sauce
Well I like the sound of this.  Care to expand on how to do this?  Is this basically just AST's starch deal?


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1248 on: March 10, 2014, 06:01:15 AM »
Yeah then just spoon some over the finished pulled meat.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #1249 on: March 10, 2014, 12:17:03 PM »
Sounds like you have a base for a bbq sauce
Well I like the sound of this.  Care to expand on how to do this?  Is this basically just AST's starch deal?

You could do that or do a lot more to it. At it's present state, you probably have a great starter for the sauce to build on. Here is what i'd do:

Strain the remaining liquid into a container (at this point you can let it cool, store in the fridge, and do this later, or keep on cooking), set aside
Butter a decent sized sauce pan
Add Diced Onion, cook until transparent
Add two crushed Garlic cloves and potentially some peppers if you want to add some heat, cook until fragrant
Toss in the liquid, scrape any bits off the bottom of the pan,
Bring to a simmer
add spices to desired flavor (salt, pepper, cheyenne or chili chowder, cumin, maybe some fresh thyme)
add either tomato paste and/or some stewed tomatoes
add molasses and honey
add lemon juice
add yellow mustard or whatever mustard you prefer
add brown sugar
add apple cider vinegar

Simmer until satisfied with consistency, or until integrated, then adjusting consistency with the slur AST talked about earlier. strain and use. As always, taste as you go and adjust accordingly.

The fact that you used Dr. Pepper may be sweet enough and you could probably do without some of the sugary components, but that should be a decent sauce.