Ireland's Pit BBQ
zorro55555
21 years ago
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bsbbq
21 years agoderfew
16 years agoRelated Discussions
Zesty Peach Barbecue Sauce
Comments (2)As a general guide it is best to just not make recipes that you don't have the ingredients for as the results will vary greatly and it usually ends up being a waste of food and time. But it is your choice. In this case the W-sauce and pepper flakes are just flavoring ingredients and can be left out or reduced. No sub for the W-sauce as it is a unique flavor but you can sub some cayenne pepper if you wish - amt. is just "to taste" but go easy as it will get stronger while stored. The honey can be reduced but there is no way to know how doing so (plus the other changes) will affect the flavor. With all the changes it isn't going to taste like a Bar B Q sauce IMO. More like a peach glaze sauce. Check out the NCHFP Bar B Q sauce recipe. Dave Here is a link that might be useful: NCHFP tomato recipes...See MoreFire pit vs barbecue
Comments (2)I like a firepit, tried grills, charcoal and gas and didn't care for either. I use a tripod or an oven rack, have a ton of cast iron cookware, also mountain pie irons and of course hot dog forks. It might take a little more time, you have to start the fire earlier to let it burn down to nice red coals but it's easy to slide food to sides for less heat and the center for more heat. Never used a lid. When I cook a whole duck or chicken I butterfly the bird then it cooks faster than whole....See Morerival crockpot bbq pit
Comments (4)I have a Rival Crock-Pot BBQ Pit. Bought mine at Kaufmann's Home Store at our local mall earlier this month (OCT) Kaufmann's listed price was $129.99, the highest price for this item I have seen anywhere. Amazon.com has it for $119 and WalMart shows it on its website, online, for $89 When I told the sales clerk/dept manager at Kaufmann's that WalMart was selling the exact same product for $89, she lowered Kaufmann's $129.99 price to $99 plus gave me a discount certificate good for 20% off any appliance. So I ended up paying $79 for my Rival BBQ Pit. I have used my BBQ Pit several times, for country style pork ribs, chicken leg quarters, a whole 5LB chicken, and turkey thighs. I have found the meat to turn out tasting as if it were steamed, which makes sense since you cook with the BBQ Pit covered and since it cooks on low heat, there are no vents, which would lower the inside cooking temperature too much. So all moisture inside recirculates around the barrel shaped lid with nowhere to escape, effectively steaming the meat. And you don't want to open the lid of the BBQ Pit too often to baste, since that lowers the inside cooking temperature too much, forcing you to cook on the high setting. There are 2 heat settings, High and Low. It is recommended to always cook on High when cooking pork, which takes away the advantage of slow cooking using low heat for the most tender meals. I have read several good reviews for this product, all saying how tasty and tender the meat turned out. IF you like tons of BBQ Sauce on your meat, such as pulled pork, this might work out .. otherwise, you will get steamed tasting meat that can be either too dry, if overdone, or too chewy if underdone; pale looking and without crispy skin. I tried brining the chicken leg quarters and the turkey thighs overnight in the fridge prior to cooking and that did help with the tenderness and flavor absorbtion of the meat. You will need to brine, marinate, season highly, add some water and liquid smoke to the cooking pit, use a product such as Magii or Kitchen Bouquet for color .. all sorts of tricks to get the meat to turn out with taste and visual appeal. I used a brining solution of 1/2 gallon water, 1/4 cup Kosher salt, 1/4 cup molasses, a splash of rice wine vinegar, a splash of apple cider, plus herbs and spices and a sliced up fresh lemon. I used molasses rather than white sugar to get a nice coloring of the meat. I used 1/2 skinless meat and 1/2 with skin on and both tasted good. The cooking pit is a removable stoneware insert, formed to hold 1 of 2 styles of chrome cooking racks (included), a flat rack and a raised rack, on foldup legs for upright cooking of uncut ribs. The appliance itself is flat black aluminum with brushed silver trim panels. There is one knob for High, Low, on/off. A light lights up when the appliance is turned on. It is quite heavy to lift even when empty and although the packaging reads it is countertop friendly, the paper instructions say to use a heat protector pad on your countertop and to not use it on a wood surface. It does get very hot to the touch while cooking, and I have mine on a cutting board sized countertop heat protecter metal pad. The stoneware (flat black) cooking chamber is removable for cleaning. I did spray mine with Pam before cooking and when I used sugar containing BBQ Sauces that like to burn on rock hard, I also put a sheet of aluminum foil inside the bottom of the stoneware insert. The stoneware insert is large & bulky, so much care is required when removing it for cleaning in sink or dishwasher. You could really achieve the same "BBQ effect" by simply putting a cooking rack in the bottom of your existing crock-pot, to raise the meat up out of the juices and fats and using BBQ sauces as a baste. There is no difference in taste. The Rival BBQ Pit will cook a 12LB roast, or 3 racks of ribs, or 2 whole chickens. So there is an advantage to using it IF you are cooking large portions of meat. All in all, I have to say my opinion is that the BBQ Pit is a gimmick .. an attempt to sell you one more crock-pot. And an expensive and heavy gimmick at that! It is the size of a microwave oven or large roaster and takes up a lot of counterspace, especially overhead space when the lid is fully opened. BTW the lid is also removable for easier cleaning, storing. The Rival Crock-Pot BBQ Pit comes with 2 chrome cooking racks, a silicone basting brush, and a small cookbook with a few recipes. I also have the smaller sized NESCO Roaster and find it to be more versatile and you can do the same things using it as you can with this new BBQ Pit. Plus the NESCO takes up less counterspace and is much lighter and its removable, non-stick cooking insert is unbreakable. Do not think of the BBQ Pit as an indoor replacement for your outdoor BBQ Grill. There is no wood or charcoal or dripping fats & juices smoky taste or smell, no charring, no crispy skin, no grill marks. Not much appetizing aroma while cooking. What you get is steamed tasting meat, covered with BBQ sauce. Gail R (WNY)...See MoreWhat Is BBQ to you?
Comments (22)To me, BBQ (the verb) is the act of cooking chicken, pork, or beef products outdoors where these meats are then "flavored" with smoke that is generated during the cooking process from the meat juices and/or burning wood. "Pit" BBQ refers specifically to the technique and product that is produced by cooking at a low temperature (usually Because the chemistry involved in both of these BBQ'ing operations is so different......the prodcuts that are produced will taste completely different. To my taste....."low and slow" is to die for good when it is done properly. That is because of the absolute majic that occurs during the breakdown of the collagen and fats contained in the meat....especially beef and pork. On the other hand, "hot and fast" grilling BBQ develops its flavors primarily from certain "caramelization ractions" that can ONLY OCCUR at a higher cooking temperatures. Sauces are usually added as an additonal flavor enhancement component to the BBQ'ed products. BBQ sauce is only a seasoning (like salt and pepper) and is absolutely not necessary to produce excellent tasting BBQ. In fact, to many people (me included) it is a SIN to cover up the great flavor of a brisket or pork ribs that are cooked "low and slow" to perfection. Most sauces will acutally hide that wonderful flavor that took hours to produce. it is like putting ketchup on an excellent piece of prime rib..........rather silly to do so IMO. Now BBQ sauce makes lots of sense to me when grilling. The higher cooking temperature can turn the sweetners in BBQ sauces into a wonderful sticky gooey lip smacking mess. "low and slow" cooked BBQ cannot duplicate this texture and flavor component because of the low temperature involved. FYI....... Yesterday I cooked four slabs of pork ribs in my electric smoker (Smokin Tex brand) at 225 degrees F for 4 hours. This type smoker does not use a water pan and will produce true pit-style BBQ. I used one piece of "apple wood" that was the size of a chicken egg to ligthly flavor the meat. The ribs were seasoned with Tony's Mo Spice Cajun Seasoning mix "just before" they were put into the smoker. After 4 hours (no turning or attendance needed) these ribs were absolutely beautiful and ready to eat. However, we wanted "sticky and messy" ribs and for that you need grilling temperatures and a sweet BBQ sauce. Sooooo........I got me some Kraft Honey (not honey mustard) BBQ sauce from out of the pantry. I added some KC Masterpiece original sauce to it........and then I added the TOP SECRET ingredient that makes ANY BBQ sauce MUCH MO BETTA!!! I'm talkin' bout Jalepeno Pepper Jelly. That is what will make any grilled BBQ become so sticky and goey that you will need to pass out rolls of paper towels. People.....the combination of first cooking those ribs "low and slow" ligthly flavored with applewood smoke....followed by a quick "hot and fast" grilling produced a "sticky and goey" product that was to die for good. BBQ (noun) produced either "low and slow" or "hot and fast" or even cooked indoors coated or simmered in a sauce......it's all good and it's all BBQ. With the new type smokers and grills that are sold today, anyone can produce BBQ products that are much better than whan can be had at most BBQ restaurants. Try the combination BBQ (verb) technique I've just posted and see for yourself. Cookshack, Bradley, Masterbuilt, and Smokin Tex all make great electric smokers that will produce true pit-style BBQ (ie. controlled low temperature, and no water pan). And IMO, it is hard to beat both Weber gas and Weber charcoal grills. Dan Semper Fi-cus...See Morestan41
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