BBQ Question

Printable View

08-16-2005, 05:03 AM
Bassiswild

BBQ Question

Ok this is a questions for those of you that are legends of the BBQ or have spent some time working a BBQ. I have been (elected) to cook up 25lbs of Ribs and 25lbs of chicken. Sounds like fun. My question is, I have a Large Pot/Turkey Fryer to par broil everything. I am wanting to par broil both the ribs annd the chicken and my worry is that if I broil the ribs and chicken together will it mess up the flavor of either of them? I was just going to throw it all in together, but I was told that was not a good idea that the flavoors from the ribs would soak into the chicken. I could use any opinions or expert advice that anyone has.

My one request for doing this was that they kept a cooler next to the grill filled with Killians, Becks Dark and St Pauli Girl. :beer: :beer:
08-16-2005, 06:01 AM
[AK]Gunny Highway

I would definitely keep them separate, you want them to taste different or you would just make one or the other. Cooking them together IMO would ruin both, they may still taste ok but not as good as they should.
08-16-2005, 06:27 AM
[AK]Choozoo

don't cook them together, it will destroy/mix flavors.
08-16-2005, 06:28 AM
[AK]Nuts

I agree... cook them seperately.

Personnaly, I wouldn't boil the ribs. I would steam cook them. Cut the slabs into 2-3 rib segments. Wrap each segments in toil foil and put them all into pans. Bake for 2 - 2.5 hrs at 300 degrees. Unwrap the ribs, apply a nice rub (you can find directions to make a rub online) and let them sit for a few hours before you throw them on the BBQ.

My personal recipe for ribs (which so far has pleased everyone!):

1 slab of pork spare ribs (about between 5-7 lbs)
1 - 2 bottles of Stubbs Pork Marinade
Stubbs BBQ Rub Spice
1 bottle Stubbs Moppin' Sauce
1 bottle Stubbs Reguluar BBQ Sauce

With fully defrosted ribs, cut slab into 3 or 4 rib slices. Pour entire bottle of marinade over meat and rest meat-side down in baking pan. Wrap in foil and let sit in refrigerator for 2 days.

On the morning of the meal remove the ribs from the pan and wrap each slice (3-4 ribs ea) in tin foil. Lay all the slices into baking pans (do not stack too much, you may need two pans). Place pans in a pre-heated oven at 300 degrees for 2 - 2.5 hours.

Remove ribs from foil (caution, ribs will be hot and steamy). Rib meat should be pulling back from the ends thus exposing the bone. Sprinkly ribs generously with BBQ rub. Stack ribs back into baking pan (pan should be drained of any juices) and place into refirgerator (caution, pan will still be hot)

Later that night, heat grill to about 350 degrees and place ribs onto grill. Immediately start brushing on mopping sauce. Turn ribs every 6 minutes, continuing to put on sauce after each turn. Repeat for 4 full rotations.

Stop using the moppin' sauce and switch to the BBQ sauce. Again, brushing heavily and rotating ribs every 5 or 6 minutes. Carefull not to burn the meat, adjust heat accordingly. (Note: unlike a steak which you only flip once, this meat is already cooked, so all you are doing is just heating it up and applying the sauces). Continue to add BBQ sauce until you are satisified with the ammount; usually about 15 minutes. Remove from grill and server with corn-on-the-cob and cold beer. Enjoy!

Baby Back Ribs are more tender and more forgiving during the cooking process.
Spare Ribs have more meat and I think, a better flavor. But it's tougher... hence the lengthy marinade and the complex cooking technique.
08-16-2005, 06:30 AM
[AK]Hylander

Definitely separate. :beer:

MMMmmm... now I feel like grilling up some Aw Shucks Corn and BBQ Chicken.
08-16-2005, 06:37 AM
Bassiswild

You guys rock!!! Thanks for the advice! Nuts your idea sounds pretty good I might have to try it out.
08-16-2005, 07:39 AM
[AK]Hylander

Nuts.. your sig file scares me. If I have to seek therapy, I'm suing for any expenses and lost wages. ;)
08-16-2005, 10:19 AM
[AK]StitchJones

Quote:

Originally Posted by [AK]Hylander

Nuts.. your sig file scares me. If I have to seek therapy, I'm suing for any expenses and lost wages. ;)

Bite me you Philly Cheese Steak Freak! I'm drop dead sexy, and worthy of many sig pictures ;)

I would not par boil ribs, slow low cook them in an oven or smoker. dry rub of course, then wet BBQ just before serving. That's my quick and easy response. I like how Nuts explained this. But I would cook at 200 degrees for 3 to 3 1/2 hours. I believe slower is better. SPEED makes you bald, just take a look at Squidy and you'll see my point ;)
08-16-2005, 10:38 AM
[AK]Hylander

Quote:

Originally Posted by [AK]StitchJones

Bite me you Philly Cheese Steak Freak!

See if I ever make you one of my famouse Philly Cheese Steaks! No shaved prime rib for you! Steak-Umz all the way!! :lol2:
08-16-2005, 10:47 AM
[AK]Bribo

Quote:

Originally Posted by [AK]StitchJones

SPEED makes you bald, just take a look at Squidy and you'll see my point ;)

Do you own a mirror?
08-16-2005, 11:45 AM
[AK]Hylander

Quote:

Originally Posted by [AK]Bribo

Do you own a mirror?

It's on the "to buy" list right after AIR CONDITIONER. :uzi:
08-16-2005, 12:38 PM
[AK]StitchJones

Quote:

Originally Posted by [AK]Bribo

Do you own a mirror?

Don't make me drag you into this. Do what you do best and fly under the radar.

Quote:

Originally Posted by [AK]Hylander

It's on the "to buy" list right after AIR CONDITIONER

Yup, and the AIR CONDITIONER is on the list right after I buy your power supply. Now shaddup and make me a sandwich you punk ;)

Man, I'm having fun today.
08-16-2005, 01:22 PM
[AK]Nuts

To ensure the continued mental stability of Hylander, I have changed my sig file.

Gentlemen, I give you: HARDNOK

Enjoy.
08-16-2005, 02:10 PM
[AK]Hylander

Quote:

Originally Posted by [AK]Nuts

To ensure the continued mental stability of Hylander,

Well I wouldn't go that far... that's quite a tall task for a sig file to achieve. ;)
08-16-2005, 05:37 PM
Bassiswild

I would love to smoke the ribs and chicken, but they only have one of those big old grills that is charcoal only. So I am going to get some wood chips in there to help with the cooking. I am probably going to par boil for at least 30 mins. That should get everything perfectly tender. :cool:
08-17-2005, 04:23 AM
[AK]Bribo

If you do decide to par boil I suggest you do the par-boiling in a spiced, beer mixture. Take a half pot of water, and dump in a couple beers (leaving a couple for the cook, naturally) and then add some ground cyan pepper and other spices you might like (Tubbs is great, BTW). Add the ribs and bring to a low boil. This will help infuse the ribs with some flavor before you throw them on the grill and hopefully combat some of the flavor loss you get whenever you par boil.

Beware: don't overdue the par-boiling. You are just trying to give the ribs a head start here and ensure even cooking.
08-17-2005, 02:41 PM
Bassiswild

I have a killer mixgoing for the par boil. I grab a couple bottles of bud and dump them is as well as some fresh crushed garlic and the juices from it going in the mix add water to bring the liquid level up more. Throw in a generous portion of liquid smoke and then throw in two garlic cloves, some dry rub (yeah I know Dry). I have lately been par boiling them for about 30 mins. When I first did it I forgot that it is not a good idea to par boiling them for to long and I did it for around a few hours. The meat was really good just not hanging on the bone.

Now BBQ sauce that is probably the best thing that I do. That is my crown jewel there. No two batches are the same.
08-22-2005, 08:21 PM
[AK]Kidd

well? how'd it go?
08-23-2005, 05:05 AM
Bassiswild

The party is going to be on Labor day weekend and it is going to have 25lbs of Ribs and 25 lbs of chicken.

Another quick question for the chicken I am thinking of getting 1/2 legs and 1/2 thighs or do you think I amleaving something out. I think for this postwe need a BBQ smiley ha ha.

I have been cooking around 15lbs of BBQ sauce and I am probably going to be adding another 5lbs of sauce. I have also been slow cooking the sauce for around a two weeks now.
08-23-2005, 05:40 AM
[AK]Squidly

Quote:

Originally Posted by Bassiswild

I have also been slow cooking the sauce for around a two weeks now.

Is it even possible to cook something for 2 weeks?
08-23-2005, 06:24 AM
[AK]Hylander

Quote:

Originally Posted by [AK]Squidly

Is it even possible to cook something for 2 weeks?

In High School, I worked at my best friend's fathers Howard Johnson's Lodge & Restaurant... there was a meat loaf on the stove that required carbon dating. ;)
08-23-2005, 06:57 AM
[AK]Bribo

Ever seen those rotating hotdogs in the local quickee mart?
08-23-2005, 02:04 PM
Bassiswild

It is in a crock pot. What I do is I heat it up add some stuff let it simmer for an hour and then let it cool down and throw it in the fridge. Not like it is allways on. I think then I would have a Hockey Puck instead of BBQ sauce.
08-23-2005, 02:18 PM
[AK]Nuts

Quote:

Originally Posted by [AK]Bribo

Ever seen those rotating hotdogs in the local quickee mart?

Dude, I just saw this advertised on TV last night while watching UFC on Spike:

http://store1.yimg.com/I/tvproducts4less_1860_371791
08-23-2005, 02:57 PM
[AK]Camelwalk

Quote:

Originally Posted by [AK]Nuts

Dude, I just saw this advertised on TV last night while watching UFC on Spike:

http://store1.yimg.com/I/tvproducts4less_1860_371791

That is kool I want that! BTW where do you pick up "AS SEEN ON TV" stuff!
08-23-2005, 05:15 PM
[AK]Hylander

Quote:

Originally Posted by [AK]Camelwalk

That is kool I want that! BTW where do you pick up "AS SEEN ON TV" stuff!

LOL - Not being a smart as here:
AsSeenOnTV.com
08-24-2005, 04:17 PM
Bassiswild

Hey with one of those and a squishe machine I could have my own Kwik E Mart. Just call me Apu II.
08-24-2005, 05:31 PM
[AK]Nuts

http://partyrental.home.att.net/v1-b.jpg
Slushie Machine?

Hell no!

Margarita Machine baby!
Margarita Machines
09-02-2005, 04:48 AM
Bassiswild

Oh yeah a Margarita Machine would rock. Make the long hot days of summer go by a lot quicker!!!
09-02-2005, 08:27 AM
[AK]StitchJones

Thank you Come Again!
09-02-2005, 10:37 AM
Bassiswild

Add a double hit of Cabo Wabo Tequlia.... After a few of those Margaritas there would be no worries anymore. Well until the next day when the Tequila takes hold of your head. :boid:
09-02-2005, 01:19 PM
[AK]StitchJones

I love Cabo Wabo. It's just a damn shame it's so freakin $$$.
Go Blanco Go!
09-03-2005, 04:04 PM
Bassiswild

The BBQ today was a big hit. I went with a huge pull behind trailer grill and used about 25lbs of charcoal and a full bottle of lighter fluid.

What I did to cook the Ribs and Chicken I par boiled the ribs and chicken seperately. For the ribs I have 45lbs of Rib slabs and I had a turkey fryer that I filled with 15 Beers and the rubs that I was using and then took gold old water to fill the pot. I boiled them for around 30 minuites and then cut the propane to the fryer and took out one slab at a time and then before they went on the grill I had a special rub and smeared it all over each slab and then splashed each side with liquid smoke. Once on the grill I kept the ribs fairly thick with my custom bbq sauce. While on the grill I was constantly moping them with sauce and I had some soaked hickory planks that I threw on the coals and when the planks started to smoke I threw a big cover over the ribs so it could soak up some of the smoke.

For the chicken I par boiled them for 30 minuites and again with all the rub spices and 2 bottles of beer and water. I boiled them seperately than the ribs. Once par boiled I poured the rub all over the chicken and mixed it in throughly and threw them on the grill and kept hitting them with the bbq sauce making sure to keep them from getting dry. I also threw in soaked hickory planks on the coals and as they were smoking I would throw a cover on top of the chicken to catch the smoke as it rose up.

When I pulled the ribs and chicken off I made sure that they got a good thick moping with the bbq sauce. It turned out really good everyone liked it. Thanks again guys for the advice all in all the bbq was a huge success and of course I had to have a special selection of beer to keep me going which included a double choclate stout and Sam Adams Octoberfest. At the end of the day I feel like I went 3 rounds with Mike Tyson. 90 degrees in the shade and the heat of the gril made for a hot day. Thank goodness for beer and water.