Official CCS Grillmasters thread

[brett05]

Find an old oil drum.

Clean and retrofit it. I'll post my set up Sunday.

That would be great. I would really love to see that. If you don't mind sharing how you did it too that would be fantastic.

We don't agree on sports, religion or type of grill but we do agree on BBQ

 

[brett05]

Get better job.

:lol:

No, the reason why BBQ joints don't use gas.

 

[brett05]

I got that puppy burping smoke all over the place. I could eat my garage it smells so good. These are going to be some of the best ribs to date. I can't wait to see how the ribs taste with the Maple Bacon spice rub

 

[nickofypres]

The only thing I like over charcoal/wood are hamburgers.

Everything else I prefer gas.

Different strokes.

 

[FirstTimer]

:lol:

No, the reason why BBQ joints don't use gas.

Most competition BBQer's don't use gas. That's not a cost issue. It's a quality issue.

 

[brett05]

Most competition BBQer's don't use gas. That's not a cost issue. It's a quality issue.

I think its more than that. In a competition to put out as much gas you would almost need a trailer for the trailer grill.

My ribs are good (other people's words). I wouldn't win, but I bet I could compete and that is with gas.

 

[FirstTimer]

I think its more than that. In a competition to put out as much gas you would almost need a trailer for the trailer grill.

Uhh no. Have you ever been to them? The set up/amount of food they are doing for the actual "Best in show" stuff isn't that huge. It would make no sense to know you could make better ribs for judges on gas..then not do them on gas.

 

[brett05]

Some pics witht he ribs smoking for four hours

I touched the St. Louis ribs and the juices that just sripped out of them. Dang, I love BBQ. This is even before I sauce them.

Now my sauce is not homemade really at all. I take some habaneros and one roma tomatoe and blend it up. That will go on the St. Louis for the Hot Ribs. I would normally then take the left over sauce and just add Open Pit (I know most people like Sweet Baby Rays but I am the exception to that rule) and baste each side twice for five minutes a side.

But I am giving away 2.5 racks so no extra heat on the Baby Backs. I love my neighbors and do not want to kill them.

 

[brett05]

Uhh no. Have you ever been to them? The set up/amount of food they are doing for the actual "Best in show" stuff isn't that huge. It would make no sense to know you could make better ribs for judges on gas..then not do them on gas.

Whoa. Did I say ribs are better on gas?

 

[FirstTimer]

Again you missed cost. Heat temperature on coal/wood is not hard at all. get the same flavor as a wood/charcoal one because I use that in the smoking.

Whoa. Did I say ribs are better on gas?

Derp?

 

[brett05]

Derp? Same=Better and I am the one that is derp? Whoa.

 

[brett05]

You take a rack of ribs and cook them for an hour on wood on coal and on a gas grill. I totally agree, the wood/coal will be better because they will impude a smoke. It's not the heat source it's the smoke source

 

[FirstTimer]

You take a rack of ribs and cook them for an hour on wood on coal and on a gas grill. I totally agree, the wood/coal will be better because they will impude a smoke. It's not the heat source it's the smoke source

Duh.

 

[clonetrooper264]

FWIW, Brett your ribs look awesome and I bet they taste awesome too. Probably not as good as the whole wood/charcoal cooked ones, but good nonetheless.

 

[brett05]

FWIW, Brett your ribs look awesome and I bet they taste awesome too. Probably not as good as the whole wood/charcoal cooked ones, but good nonetheless.

Thanks!

I dunno, I have made them both ways and I can't tell the difference. But to each their own for sure.

 

[brett05]

2.5 hours to go on the ribs. I am going to be a bigger pig then I already am. I seriously need to use my gym membership

 

[Capt. Serious]

Some pics witht he ribs smoking for four hours

I touched the St. Louis ribs and the juices that just sripped out of them. Dang, I love BBQ. This is even before I sauce them.

Now my sauce is not homemade really at all. I take some habaneros and one roma tomatoe and blend it up. That will go on the St. Louis for the Hot Ribs. I would normally then take the left over sauce and just add Open Pit (I know most people like Sweet Baby Rays but I am the exception to that rule) and baste each side twice for five minutes a side.

But I am giving away 2.5 racks so no extra heat on the Baby Backs. I love my neighbors and do not want to kill them.

damn, that looks good.

 

[GaelicSoxFan]

Gonna grill some Slotkowski kielbasa tonight :buttrock:

 

[GaelicSoxFan]

Some pics witht he ribs smoking for four hours

I touched the St. Louis ribs and the juices that just sripped out of them. Dang, I love BBQ. This is even before I sauce them.

Now my sauce is not homemade really at all. I take some habaneros and one roma tomatoe and blend it up. That will go on the St. Louis for the Hot Ribs. I would normally then take the left over sauce and just add Open Pit (I know most people like Sweet Baby Rays but I am the exception to that rule) and baste each side twice for five minutes a side.

But I am giving away 2.5 racks so no extra heat on the Baby Backs. I love my neighbors and do not want to kill them.

:yeah:

 

[brett05]

Gonna grill some Slotkowski kielbasa tonight :buttrock:

Best brand by miles! Haven;t had it in years though.. like 20 years. I miss it. Grill it up topped with mustard and it's a ticket to paradise as Chet says for Sports Clips