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Been BBQing since 545 AM time for a break

  1. Aug 7, 2009 #1
    6AM

    1 set of ribs (3 racks). Cook time: 4 hours

    9 AM-

    10 lbs beef brisket Cook time: 9-10 hours

    2 PM

    2nd set of ribs (another 3 racks). Cook time: 4 hours.

    Using mesquite chips to smoke.

    Who likes BBQ?
     
  2. jcsd
  3. Aug 7, 2009 #2
    *drool* looks like you deserve a break though :)
     
  4. Aug 7, 2009 #3

    lisab

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    :!!) who doesn't like BBQ?
     
  5. Aug 7, 2009 #4

    Math Is Hard

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    I love BBQ... but at BBQing at the crack of dawn on Friday??

    What's that about? :confused:
     
  6. Aug 7, 2009 #5
    The brisket takes 9-10 hours so I had to start that at around 9. The grill can only fit so much so I had to cook some ribs (since they take 4 hours each) in the morning and will cook the rest at around 2. The first set of ribs just came off, the brisket has been on for almost 3 hours, and the second rack is currently all rubbed up w/ spices and ready to go in 2 hours.


    Actually BBQing really isn't that labor intensive, only time intensive. The WORST part was grinding up all the sirloin I bought by hand to make burgers with. I never tried it before and never knew it was going to be that difficult. I'll have to buy an automatic grinder for next time.
     
  7. Aug 7, 2009 #6

    Math Is Hard

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    Ahh. OK then, just let me know what time to come over with the cole slaw.
     
  8. Aug 7, 2009 #7

    Ben Niehoff

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    That all sounds delicious...I wish I had some actual yard space so I could have a lot of people over for a big barbecue...
     
  9. Aug 7, 2009 #8

    turbo

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    Mmmm! We're having friends over tomorrow for a cookout on the back deck. I'm going to make some of my HOT wine-based marinade and grill some chicken legs in that, and have burgers and dogs ready for the wimps who can't tolerate habanero. A cooler full of Molson Golden on ice, some potato salad and a few appetizers, and we're good to go.
     
  10. Aug 10, 2009 #9
    mmm... BBQ and arm muscle. *drool*
     
  11. Aug 10, 2009 #10

    lisab

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    So how did it come out, gnw?
     
  12. Aug 10, 2009 #11
    Everything turned out pretty well. The troops demolished the 6 racks of ribs and brisket in no time. At least 10 of the 20 people there came up to me individually and said I need to open up my own catering business.

    The highlight of the show had to have been the brisket. It was incredibly moist and tender. I had a hard time cutting it into slices because it was so moist it kept falling the apart. Same for the ribs. The rib meat just fell off the bone.

    For ribs, use less salt. I used 3 parts of brown sugar for 1 part of salt. After that I covered the ribs in white pepper, garlic powder, and chili powder. The secret is that after 2.5 hours, you have to wrap and cover the entire rack of ribs with heavy duty tin foil and make sure there are no holes in it where moisture can escape. Then cook the ribs for another 1.5 hours. The foil traps all the moisture and bastes the ribs in their own juice.


    For the brisket I upped the salt. A good rub has 1 part salt to 1 part brown sugar. I put on the rub and cooked the brisket at 275 F for 4 hours. The same idea applies for the brisket--after 4 hours I wrapped the brisket in tin foil and cooked it for another 4 hours. The secret to brisket is that after it is done cooking, you must wait at least 1 hour before cutting it up and serving. If you try to cut the brisket while it is still hot you will see steam coming off which means you are losing moisture and juiciness.
     
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