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Old 07-05-2005, 10:03 AM   #1
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Re: Different meats to BBQ

Quote:
Originally Posted by Cruising
It sounds like there are only certain meats that do well when you smoke
and BBQ them. Brisket, Ribs (pork and beef), Butts, Whole Pig ...

What happens if you try and smoke something like a tenderloin (pork or beef) etc... Do you just spoil the natural tenderness?

What other meats do you recommend on the Q?
You will then be making jerky. The basic purpose behind BBQ'ing something low and slow is to create a tender, moist finished product out of a tough, fatty piece of meat. This is done by cooking it for a long period of time over low heat to render the fat and break down the tough connective tissues throughout the meat. Not an already lean tender piece of meat.
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Old 07-05-2005, 10:04 AM   #2
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Smokiing low and slow is generally best for fatty meats that will render and slowly baste themselves.

Not much fat in a pork loin, and a long slow cook would probably
make it dry.

However, grilling in a kettle with some nice wood chunks will give it a little smokey flavor. Same with steaks.
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Old 07-05-2005, 10:13 AM   #3
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you can smoke chicken, but the skin doesn't get crispy enough for me. In fact, it is often inedible. The flavor of the meat is fantastic though.

Some folks smoke possum, but I've never eaten any.
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Old 07-05-2005, 10:15 AM   #4
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You can smoke turkey, but it must be brined. Like Cappy said on the chicken, the skin on the turkey will be inedible but the meat will make up for it! You can also smoke thick cut pork chops for about 30 minutes and finish on the grill. Fatty fish are also good on the pit.
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Old 07-05-2005, 10:18 AM   #5
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Meatloaf and fish work! Nuts are also good. Cheese is good. Man I've got to get busy now for next weekend, I've got lots to smoke!
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Old 07-05-2005, 10:19 AM   #6
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What? No Tri-Tip!
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Old 07-05-2005, 10:24 AM   #7
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cheese
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Old 07-05-2005, 10:24 AM   #8
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Tri-tip is great. I would recomend it any time. =P~
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Old 07-05-2005, 10:57 AM   #9
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Quote:
Originally Posted by Raine
You don't have to brine a turkey to smoke it.

Most frozen turkeys are brined anyway........comes packed with a solution. Check the label.

Things we have bbqed...deer, london broil, prime rib, chicken.

Sorry Raine, forgot I know nothing thanks for clarifying it. Next time I smoke a turkey I will need your help. Here I've been brining my "fresh" turkeys that are unehanced/unbrined all along. Who'da thunk I just had no clue what the hell I was doing. I really thought I was doing it right, daggonit! BTW you can also brine a frozen turkey that is already enhanced, you just cut back on the salt in the brine and the length of time it is brined. But hey, what do I know I've never competed and don't have any trophies. So I give, you're right I'm wrong. Guess I still have tons to learn, thanks again for clarifying it![/list]
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Old 07-05-2005, 12:00 PM   #10
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Now hold on a minute!!!!!!! While a tenderloin of pork may dry out, I can tell you that a loin of pork will come out fantastic. I did a 2 footer Saturday for about 4 hours at 200 degrees. It was incredibly juicy and flavorful. I am actually thinking about getting an electric slicer to cut the things at about 1/16" for samiches! Do a loin ........for certain! Also, Salmon benefits greatly from 3 hours of the same treatment. WM
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