Boomas BBQ

Cooking with Fire, gets a whole lot more attention, this thread is going to get regular updates on all things BBQ.
 
As some are aware i got a custom built pit/smoker last year and am slowly getting my head around this whole style of cooking. Lots of fun!!
 
Soon there will be a new toy to add to the outdoor kitchen, hopefully sooner than later............
 
Still after as much feedback as possible, always trying to improve.
 
So to start this off, Brisket cooked yesterday for about 9-10 hrs, then wrapped and rested in an Esky for 2-3 hours. Brisket was sprinkled with a plain old mix of salt and pepper.
 
Pork ribs done 3-2-1 method with a dry rub
 

 

 

 

 

[Booma]

2 racks of beef ribs in the weber yesterday. Meat church holy cow on one, Tatonka dust the other



Tatonka dust







Meat church one, took a little longer

 

[The Hot Pepper]

Lollipop drumettes or legs are hip!

Hahaha! Punny!

Booma, damn dude, open the restaurant already! Looks like an ad.

 

[JoynersHotPeppers]

2 racks of beef ribs in the weber yesterday. Meat church holy cow on one, Tatonka dust the other



Tatonka dust







Meat church one, took a little longer

So epic BOOOOOOOOOOOOOOOOOOOOOOOOM!

 

[grantmichaels]

How do you feel about that Tatonka Dust? ... I bought a three pack of shaker's ... I used it once, was ambivalent, and then gave two shaker's away and kept my open one for further exploration ...

 

[Booma]

Ambivalent, using big words I don't know hahaha

I really liked it, only problem was one of the shakers had somehow got a little moisture and turned to glue, in the bin, had to open the other

 

[JoynersHotPeppers]

I almost used mine, one given to me by Grant on my last ribs but went mustard and my own rub instead. I did taste it and was not sure how it would go over but will try it soon. 

 

[grantmichaels]

Ambivalent, using big words I don't know hahaha

I really liked it, only problem was one of the shakers had somehow got a little moisture and turned to glue, in the bin, had to open the other

 
ambivalent - wasn't moved positively or negatively by it ...
 
I need to figure out how to wield it, I think ...

Like Black Lava salt ... makes a black mess ...
 
Will try again ...

 

[Booma]

From the jar it is a little different, but when it was bbqd it tasted really good, complimented the richness of the beef

 

[JoynersHotPeppers]

From the jar it is a little different, but when it was bbqd it tasted really good, complimented the richness of the beef

Going to try it on some venison

 

[grantmichaels]

I guess it's kind of like a umami bomb ... it's there to elevate whatever it's used in conjunction with? ...

 

[The Hot Pepper]

The activated charcoal is to give a wood burning flavor w/o using wood or charcoal, so you could gas grill it or bake it... is the idea.

 

[Booma]

The activated charcoal is to give a wood burning flavor w/o using wood or charcoal, so you could gas grill it or bake it... is the idea.

Perfect for JayT

 

[The Hot Pepper]

 
Actually he may very well be interested. 

 

[grantmichaels]

It makes a mess on the plate like an ex's eye-liner used to make of a pillow after a night of clubbing and ... well, nevermind ...

 

[The Hot Pepper]

Charcoal to rub = liquid smoke to sauce (the idea anyway). However, never tried it. 

 

[grantmichaels]

Charcoal to rub = liquid smoke to sauce (the idea anyway). However, never tried it. 

 
I just use bacon fat and steal it's smoke character, personally ... but it pretty much requires Benton's ...

 

[The Hot Pepper]

Or use the smoker lol. These cheats are for grillers and indoor cooks. Liquid smoke is the biggest offender because it's hard to find a sauce w/o it. 

 

[Booma]

Yeah I know what you saying. I did expect to be a lot different than it was. Tasted a whole lot better than I thought it would, and in saying that, I've had it for a year or so and never tried it until now

Do see a hell of a lot of yoder users applying it

 

[grantmichaels]

I am certainly an indoor cook, at times.
 
In particular, I will not endure pestilence (mosquitos) to have something grilled versus what I can do inside using as many tricks as I can muster ...
 
The bites annoy the shit out of me the rest of the night, and I can't often rationalize having that experience versus not having it over the taste of bbq ...
 
It doesn't seem to like a winning solution to apply copious amounts of poison to my body, either, so ...
 
So, yeah, I BBQ mostly between September and May ... and really enjoy doing so from November through April ...

 

[The Hot Pepper]

https://www.americanspice.com/charcoal-seasoning/

If you read the rub ingredients, I think this may be the exact one they use?