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Original Q, Issue #035- blog entries
October 01, 2010
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*Off to the Lake
Recent Website Additions
Off to the Lake
This weather has prompted a trip to the lake. Judy (the wife) and I have set out to meet her sister (Janet) at Grand Lake of the Cherokee in Oklahoma.
We had been there several years ago and stayed in a cabin near Grove. This time we rendezvous on the opposite side of the lake in Janet's RV.
Just getting started, but the weather is perfect. Had a nice and easy bowl of soup for supper, but tomorrow, look out. Grillin' time is here.
In the morning I am going to start out by grilling some eggs... no, not really. I will use a frying pan. But we will be grilling everything else possible.
Plans right now are to include some Fillet Mignon, chicken, maybe a pork tenderloin... and who knows what else.
Getting a little hungry just writing about it. Well it's shaping up to be a great weekend of grilling. Hope your weekend is just as enjoyable.
And say... why not have another drink.
BBQ sauce... Basting sauce?
Awhile back, one of my readers wrote in with this question. I thought it would be worth taking another look.
Can I use my BBQ sauce as a basting sauce during cooking?
Yes and No.
If your BBQ sauce has sugar in it, then no. Don't use it as a basting sauce.
If you have a BBQ sauce with no sugar in it, then yes. No problem. Go for it.
I base my answer on sugar content, because sugar will burn, turn black, and possibly ruin your meat.
Most BBQ sauces are used as a finishing sauce, because they do have sugar. Sometimes it's ketchup or tomatoes. Other sauces may have brown sugar or molasses.
A basting sauce, sometimes called a mop, adds some flavor to the meat, but is primarily used to keep it from becoming too dry. Since it is used during cooking, it will have very little or no sugar.
One mop, or basting sauce, may be very different from another. As they say... it's a matter of taste. The most commonly used base ingredients are vinegar, beer, oil, butter, beer, lemon juice, apple juice and beer.
If your favorite BBQ sauce won't work as a mop, here is a recipe you might like:
Once the foam dies down, add the rest of the ingredients and bring it to a boil. Then reduce the heat and simmer for about 20 minutes. Keep it warm and add more beer and oil if necessary.
Remember... you control the taste. If you don't want chili powder, leave it out. If you want to add a little apple juice, go ahead.
Have fun with it and create yourself a top notch mop sauce. If you don't quite get it the first time... what are you gonna do?
Have another drink and try again!
Comments from a Q fan.
Here is an email I recently received from a true fan of BBQ.
Kevin is a prime example of the results that I am striving for with original-bbq.com. He is really into the Q, trying new thing, experimenting, and getting better every step of the way. Way to go Kevin.
Over the last 11 years since I bought my first smoker (a horizontal offset firebox New Braunfels Black Diamond unit that I've modified to maintain an even temperature and still utilize today), I've found that there are as many opinions about smoking meat as there are individuals who share our passion.
You, sir have truly caught my attention. You see, I've smoked ribs and butts successfully for years, but have never conquered the brisket.
As this is being written, I am actually in the middle of a 5 hour smoke of a 2 lb brisket (I'm doing it small because my wife, God love her, cannot abide anything except virtually raw meat).
That's okay for steaks (I grill them regularly on my 22" Weber) because we both enjoy a really rare quality steak (the local Wegmans actually sells USDA Prime dry-aged steaks: Filet Mignon, rib-eye, New York Strip).
But she cannot stand meat cooked past the point of doneness.
I was looking for some pointers about brisket and happened upon your very well produced site (I REALLY enjoyed reading about Wally's Dad). YOU helped me settle a concern about wrapping the brisket.
I did all the right things (bought a 6.5 lb packer brisket, cutting it into 2 sections, one two and one 4 pound, so as to practice for the future).
I came up with my own rub, wrapped the two pound rascal and refrigerated overnight. I put it in the smoker at 1230 hrs today, and will pull it at 1730, wrapping it in aluminum foil & towels (our secret) and placing it in a cooler for a another hour.
I enjoyed your writing style as well as your video, and plan on following your site for as long as I can make great Q!
I didn't hear about the results from Kevin, but have every reason to believe that even the wife liked it.
How can I smoke a pork loin without drying it out?
Don't overcook it. An internal temperature above 160 is too high.
Loins are very low in fat and can dry out easily, and quickly if the heat is too high. Smoke at low temperatures (below 225). Reduce the heat even more toward the end. This will make the cooking time a little less critical.
I also like to use a pan of water, beer, or juice in the cooking chamber to keep moisture in the air.
Recently my son-in-law smoked a pork tenderloin with his electric smoker. I was skeptical. He used a pan of water, some soaked mesquite wood chips, and set it to a temperature of 150.
I didn't think the temp was high enough. But... it turned out very very good and not dry at all (maybe a faulty gauge, huh?). As a matter of fact, he has duplicated his efforts and produced two more since then, just as good as the first.
So, don't overcook it. Keep the temperature low, moisture high, and monitor it.
Lately, my wife and I have bought pork tenderloin and cut them into thick steaks and grilled them. Excellent! Maybe I should leave the smoking to my son-in-law.
Happy cooking. And please... have another drink.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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