Grilling fanatics - try hickory

[Patler]

I have gotten into grilling/smoking quite intensely. There is a lot of debate about the best woods and procedures for the "low and slow" preparation of ribs, butt, etc. I have been trying many different woods, procedures etc. to find what I like best.

This weekend I found hickory wood chunks (not chips) at Walmart. I have never seen them there before. These are wood, not charcoal, and are large chucks, not the small chips you can use in a smoke box or wrapped in foil (which I think are only minimally useful). The typical size of a chunk is about the size of a standard briquette (I personally use only hardwood charcoal chunks, not briquettes.) You can easily use these hickory chunks as your only fuel source if you want to.

Anyway, I had a number of guests this weekend so I did both a small pork butt for pulled pork, and two full racks of ribs (pork). I mixed my standard hardwood chunk charcoal with the hickory chunks. Thus, as the fire progressed there was always a few new hickory chunks ignited.

I usually get good results and complements on my grilling; but this was exceptional this time. People complemented the taste over and over again. Some couldn't stop talking about it. I think it was the hickory smoke, because everything else was my standard.

I'm impressed with the hickory wood, and next time I will probably try a full hickory fire. If you are in to this sort of thing, check out your Walmart for the hickory chunks, and give it a try.

Next, I will use it for chicken.

[GrnBay007]

Re: Grilling fanatics - try hickory

I have gotten into grilling/smoking quite intensely. There is a lot of debate about the best woods and procedures for the "low and slow" preparation of ribs, butt, etc. I have been trying many different woods, procedures etc. to find what I like best.

This weekend I found hickory wood chunks (not chips) at Walmart. I have never seen them there before. These are wood, not charcoal, and are large chucks, not the small chips you can use in a smoke box or wrapped in foil (which I think or only minimally useful). The typical size of a chunk is about the size of a standard briquette (I personally use only hardwood charcoal chunks, not briquettes.) You can easily use these hickory chunks as your only fuel source if you want to.

Anyway, I had a number of guests this weekend so I did both a small pork butt for pulled pork, and two full racks of ribs (pork). I mixed my standard hardwood chunk charcoal with the hickory chunks. Thus, as the fire progressed there was always a few new hickory chunks ignited.

I usually get good results and complements on my grilling; but this was exceptional this time. People complemented the taste over and over again. Some couldn't stop talking about it. I think it was the hickory smoke, because everything else was my standard.

I'm impressed with the hickory wood, and next time I will probably try a full hickory fire. If you are in to this sort of thing, check out your Walmart for the hickory chunks, and give it a try.

Next, I will use it for chicken.

What time should we be there?

[SkinBasket]

I know a guy who's kind of a blowhard who's opinion on preparing ribs differs greatly from my own. What's your procedure for prep and grilling?

[Scott Campbell]

I know a guy who's kind of a blowhard who's opinion on preparing ribs differs greatly from my own.

Nutz?

[Freak Out]

I love to grill that way and will check Wally world here later to see if the chunks are available in AK. I have a big fire-pit and have cooked steaks right on the Birch coals before after seeing it done somewhere else. It turned out ok but hardwood works much better. I love to smoke and cook with Alder which I can harvest here but have also used mesquite and really enjoyed that as well. I love to cook shoulder the way you described............NOW ME HUNGRY!

[Patler]

I know a guy who's kind of a blowhard who's opinion on preparing ribs differs greatly from my own. What's your procedure for prep and grilling?

I will give you everything I know! I have tried a number of things, but what I like best is:

-Pick meaty ribs without a lot of visible bone, or exposed cut bone ends (called "shiners"). They say the shiners can give a burnt taste to the meat, because they will char. I don't know if it is true or not, I just look for the best looking meat.

-Remove the silver skin on the inside of the ribs. If it is not removed, it can get quite tough or chewy. This I know to be true from my own experimentation. I trim away the large, excess fat chunks. I cook the slabs whole, or halved if I need grill space arranged differently. I cut into one or two rib pieces only after I am done cooking them.

-Apply a dry rub. I like "flavorful" more than "hot" or "spicey". Some of my favorites are chicken rubs. I am sort of a moderate rub guy. I use some, but not as much as some people do. I like the taste of the pork itself to come through.
Several times I have smeared the surface with a light coat of mustard before the rub. Some people thought this was fantastic flavor enhancement. I liked it, but it didn't thrill me.

-I let the rub sit on the ribs in the fridge for a couple hours at least, sometimes even over night. I want it to dissolve on the surface and penetrate. A neat trick I learned from a professional chef who has won quite a few rib contests: If you are short on time, sprinkle a small amount (just a pinch or two) of raw or natural sugar (brand I find is "Sugar In The Raw") on the ribs with the rub. It brings moisture to the surface and gets the rub working faster. Do not use table sugar. It's melting point is lower and can char.

-I have had a ceramic grill (a Primo, http://www.primogrill.com/home.html there are others, too.) This grill has improved my results a lot. You can close the top vent, the dome has a gasket, so you keep a very moist environment. I have never had dry ribs or anything else since I got this grill.

- I use natural hardwood charcoal, not briquettes. I use only indirect heat, which is easy in my grill because it has a lower rack with removable ceramic plates between the fire and the meat. I cook at 225-250 degrees. I use a rib rack, so the ribs stand up, if for no other reason than to get more on the grill. I don't even consider opening the dome (and letting the moisture out) until I think the ribs are close to done.

- Another trick from the chef mentioned above - when the ribs are close to done, put the rack into a disposable aluminum pan with enough apple juice to cover the bottom of the pan. Cover very tightly with aluminum foil. Crank up the temp of the grill, and let the ribs steam for 10-15 minutes. I don't do this all the time, but it makes for very moist ribs. He suggests putting a light drizzle of honey on the ribs before you close them up to steam.

- I always prepare some with barbeque sauce and some without (so called "dry ribs") For the ones with sauce, I brush it on and throw them on the grill with the temp up to glaze the sauce. I try to apply a couple coats. Then, I serve with extra sauce.

I think there are lots of good ways. This works well for me and yields a taste I like and my family likes.

[Patler]

I love to grill that way and will check Wally world here later to see if the chunks are available in AK. I have a big fire-pit and have cooked steaks right on the Birch coals before after seeing it done somewhere else. It turned out ok but hardwood works much better. I love to smoke and cook with Alder which I can harvest here but have also used mesquite and really enjoyed that as well. I love to cook shoulder the way you described............NOW ME HUNGRY!

Have you tried plank cooking? I have used lots of different wood species for planked fish, and it has worked very well. I have used Alder planks for salmon.

[Patler]

Re: Grilling fanatics - try hickory

I have gotten into grilling/smoking quite intensely. There is a lot of debate about the best woods and procedures for the "low and slow" preparation of ribs, butt, etc. I have been trying many different woods, procedures etc. to find what I like best.

This weekend I found hickory wood chunks (not chips) at Walmart. I have never seen them there before. These are wood, not charcoal, and are large chucks, not the small chips you can use in a smoke box or wrapped in foil (which I think or only minimally useful). The typical size of a chunk is about the size of a standard briquette (I personally use only hardwood charcoal chunks, not briquettes.) You can easily use these hickory chunks as your only fuel source if you want to.

Anyway, I had a number of guests this weekend so I did both a small pork butt for pulled pork, and two full racks of ribs (pork). I mixed my standard hardwood chunk charcoal with the hickory chunks. Thus, as the fire progressed there was always a few new hickory chunks ignited.

I usually get good results and complements on my grilling; but this was exceptional this time. People complemented the taste over and over again. Some couldn't stop talking about it. I think it was the hickory smoke, because everything else was my standard.

I'm impressed with the hickory wood, and next time I will probably try a full hickory fire. If you are in to this sort of thing, check out your Walmart for the hickory chunks, and give it a try.

Next, I will use it for chicken.

What time should we be there?

If there was a way to do it, I would love to! I do enjoy cooking a lot.

[Freak Out]

I love to grill that way and will check Wally world here later to see if the chunks are available in AK. I have a big fire-pit and have cooked steaks right on the Birch coals before after seeing it done somewhere else. It turned out ok but hardwood works much better. I love to smoke and cook with Alder which I can harvest here but have also used mesquite and really enjoyed that as well. I love to cook shoulder the way you described............NOW ME HUNGRY!

Have you tried plank cooking? I have used lots of different wood species for planked fish, and it has worked very well. I have used Alder planks for salmon.

I use cedar planks all the time. Love it...

[MichiganPackerFan]

There's a lot of good stuff for ribs there. I have a large-surface propane grill, and I've had a lot of luck with hickory chips. Instead of the smoker box or packets, I put the soaked chips into a 25oz tomato can and get them going. They put a lot of smoke into the meat over a long course of time.

I also marinate in apple cider and lemon before letting them rest in the rub overnight. Spending the extra money on smoked paprika is totally worth it too. I probably open my grill to often as I try to mist them with apple cider every hour, and probably lose way too much heat.

The most important part is low and slow: 225-250 for hours.

Finish with a deep dark mop sauce (brown sugar, molasses, liquid smoke are the key parts of that).

Also, the next time I do a butt, I want to serve it on homemade rolls. I've been making my own bread for a while, but haven't tried the rolls yet. Does anyone have any suggestions on how to make them light and fluffy? Any recommended ingredients?

[Patler]

I love to grill that way and will check Wally world here later to see if the chunks are available in AK. I have a big fire-pit and have cooked steaks right on the Birch coals before after seeing it done somewhere else. It turned out ok but hardwood works much better. I love to smoke and cook with Alder which I can harvest here but have also used mesquite and really enjoyed that as well. I love to cook shoulder the way you described............NOW ME HUNGRY!

Have you tried plank cooking? I have used lots of different wood species for planked fish, and it has worked very well. I have used Alder planks for salmon.

I use cedar planks all the time. Love it...

I have used cedar, too; and maple. Did the same types of fish with different planks to see if there was a difference. Subtle, but definitely a little different taste depending on the species. I couldn't come up with a favorite.

How do you use the planks? I have:

-soaked the planks in water
-soaked the planks in concoctions with onion, garlic and other spices added
-soaked the planks then charred one side very, very lightly before placing fish on the charred side for cooking.
-soaked the planks then wrapped the planks and fish in aluminum foil for cooking.

You can buy hardwood "foils" or papers that are so thin you can wrap them around the food. I have not tried those, much to expensive for a cheapskate like me!

[SkinBasket]

There's a lot of good stuff for ribs there. I have a large-surface propane grill, and I've had a lot of luck with hickory chips. Instead of the smoker box or packets, I put the soaked chips into a 25oz tomato can and get them going. They put a lot of smoke into the meat over a long course of time.

I also marinate in apple cider and lemon before letting them rest in the rub overnight. Spending the extra money on smoked paprika is totally worth it too. I probably open my grill to often as I try to mist them with apple cider every hour, and probably lose way too much heat.

The most important part is low and slow: 225-250 for hours.

Finish with a deep dark mop sauce (brown sugar, molasses, liquid smoke are the key parts of that).

Also, the next time I do a butt, I want to serve it on homemade rolls. I've been making my own bread for a while, but haven't tried the rolls yet. Does anyone have any suggestions on how to make them light and fluffy? Any recommended ingredients?

You and nutz would get along well. I'm more into the dry rub and keeping the moisture that's in the ribs in there while loosening the meat from the bones. We don't like chewing it off, we like it to fall into our mouths. Something seems unnatural to me about pouring apple cider over your meat several times.

I'll probably try steaming them at the end next time though per Patler's friend's suggestion.

[MichiganPackerFan]

You and nutz would get along well. I'm more into the dry rub and keeping the moisture that's in the ribs in there while loosening the meat from the bones. We don't like chewing it off, we like it to fall into our mouths. Something seems unnatural to me about pouring apple cider over your meat several times.

I actually just use a spray bottle and lightly mist to keep the bark from drying out over a marathon grilling process! Particularly the tips that are closes to the heat source. I’d like to have the favor of the meat be predominant, but within limits, I believe apple compliments pork very well.

[Patler]

I'm more into the dry rub and keeping the moisture that's in the ribs in there while loosening the meat from the bones. We don't like chewing it off, we like it to fall into our mouths. Something seems unnatural to me about pouring apple cider over your meat several times.

I'll probably try steaming them at the end next time though per Patler's friend's suggestion.

I'm like you, I like the meat to cook in its natural juices. I don't always do the steaming thing, but it really is an easy way to finish them off without risking them getting overdone or dry. It doesn't seem to change or "dilute" the flavor much, which I feared that it might. It seems to work particularly well when you have kind of poor ribs that are not really meaty. The ones that the thin meat areas tend to overcook before you get to the falling-off-the-bone stage with the rest of it. Steaming at the end seems to do the trick.

The important think is to keep the ribs in a rack or standing up so they steam. You don't want to immerse them and boil away the good flavor.

[Patler]

I actually just use a spray bottle and lightly mist to keep the bark from drying out over a marathon grilling process! Particularly the tips that are closes to the heat source. I’d like to have the favor of the meat be predominant, but within limits, I believe apple compliments pork very well.

That's where my ceramic grill has been a god-send. The heavy ceramic dome sealed to the ceramic base retains a very humid cooking environment, and the bark you speak of never forms. Because ceramic reflects heat, the meat cooks from all sides, especially in a low and slow cooking session. When I finally open the grill for the first time, a huge cloud of wonderfully smelling steam escapes.