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Old 07-05-2005, 11:03 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, 11:04 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, 11:13 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, 11:15 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, 11:18 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, 11:19 AM   #6
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What? No Tri-Tip!
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Old 07-05-2005, 11:24 AM   #7
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cheese
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Old 07-05-2005, 11:24 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, 11:57 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, 01:00 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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Old 07-05-2005, 01:02 PM   #11
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Quote:
Originally Posted by Raine
Not saying you don't know anything. Just saying that brining a turkey is not a must, especially the frozen turkeys.

Yep, you could brine a frozen turkey, kinda like re-work.
Depending on the sodium content in the turkey in the beginning, it's not re-work. You are simply adding additional flavor and moisture to the bird by brining an already enhanced bird. Any frozen bird that has a sodium content of over 300mg, I would not buy in the first place much less brine. I have done turkeys both ways and sure you're right you don't have to brine them. But a brined bird will be moister than an unbrined bird every single time you cook it.

BTW, please accept my apology for overreacting in my previous post. 8-[
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Old 07-05-2005, 01:13 PM   #12
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Not joining the fun on the brine or not with turkeys, but you can't argue with Larry's success doing them. I've been seeing his finished product for over a year now and they have always been great.

Small note: I always inject my fried turkeys.
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Old 07-05-2005, 02:12 PM   #13
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Quote:
Originally Posted by Raine
Quote:
But a brined bird will be moister than an unbrined bird every single time you cook it.
That has not been our experience. We have never had a dry turkey or chicken which has been smoked. Most are so juicey, you may need a bib.

The brined chicken was no more juicer than the unbrined ones. The only difference was the texture of the meat, and the taste.
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Old 07-05-2005, 02:57 PM   #14
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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.

Enough with brine or no brine! How did the London Broil turn out? How long did you cook or what temp did you pull it off at? Rub or no rub?
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Old 07-05-2005, 03:00 PM   #15
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Quote:
Originally Posted by Nick Prochilo
Rub or no rub?

op:
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Old 07-05-2005, 07:21 PM   #16
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Bryan, the color on yours is marvelous! Did you use cherrywood?

Here's a couple pic's of Christmas dinner.






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Old 07-05-2005, 07:59 PM   #17
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[quote=Bryan S]
Quote:
Originally Posted by "Larry Wolfe":1i8owq6w
Bryan, the color on yours is marvelous! Did you use cherrywood?
Yes i did use Cherry Wood. I always use it on Chicken and Turkey cooks. Larry that's a nice looking Tom you cooked up. Looks Huge man. What was the weight on that bird?[/quote:1i8owq6w]

It was 20.something lbs.
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Old 07-06-2005, 04:02 PM   #18
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Re: Brining a turkey

Quote:
Originally Posted by Beachbum
To Mr. Larry Wolfe's comment about when smoking a turkey it must be brined. Not so. I don't know how many turkeys you've cooked, but they don't have to be brined. Especially if you're doing store bought turkeys or turkey breasts which are probably alread enhanced. I smoke cook turkey breasts frequently and don't brine them. I do inject them with creole butter first and I rub olive oil on the skin and put a pepper rub on and under the skin, but, I don't brine them.

Bob
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Old 07-06-2005, 04:07 PM   #19
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Perhaps he meant that he prefers them brined...or the poultry he buys isn't enhanced...in the case brining will help a lot!
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Old 07-06-2005, 04:12 PM   #20
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Boss, he was referring to Larry!!!

Better get a sense of humor if you want to hang around here!
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