What is the Hardest Thing you Cook?

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emtnate

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For the backyard chefs, not the competition circuits, what is the biggest challenge to grill or barbecue? For me, getting the right amount of smoke on Salmon has been tricky. I might try some of your suggestions if I feel like a good challenge.
 
Coconuts may be hard to open, so I guess it is fair. How about some grilled coconut and pineapple served over vanilla ice cream? I am off on Sunday, let me see what I can come up with.
 
I think salmon as far as what I smoke on a regular basis. I tend to overcook it and a lot of the getting smoke into the fillet is done with the marinade process. It's tricky, not hard but tricky is the word I would use for it.
 
For whatever reason for me it's ribs. My kids prefer the pre cooked ones that you just heat on the grill for comparison.

Not sure why I struggle so much with them
 
For me it's pork loin roast. Just hard for me to keep it from drying out.
 
Even though I'm very consistent in what I consider very good ribs, there have been two times where I turned out my favorite ribs. Both times were just with S&P, no foil and produced a fantastic black bark. When I bite into it, it's a perfect sweet smoke and almost looks like a beautiful brisket . Been doing it the same ever since, but sometimes the meat, smoke, humidity, etc all just works together perfectly and the results are magic. Man I'm hungry.
 
Brisket

With out a doubt Brisket, is the hardest for me. Tried many different ways,hot n fast,low and slow, foiled, unfoiled with the same results,tender tasty but always dry.
I haven't giving up on Brisket just yet.
DanB
 
Ribs are a constant hit or miss for me. Mostly I overcook em but they usually taste good, definitely it's a tenderness thing. Brisket & pork butt are pretty much always good to real good overall. I strive for excellence though! :biggrin1:
 
Art A said:
Brine it...inject it ...and pull it off the heat at 140 internal temp. It will be great. :grin:
Click to expand...

Well now I have my answer at least to why mine is usually dry...I'm too lazy to brine and inject. :mrgreen:
 
Brisket has always been the biggest challenge for me. I am finally learning to let it finish and not pull it early.
 
Whole hog......I don't have a big enough cooker to cook one.
 
Brisket was a challenge, but has improved with every 'q. I was actually really happy with my last one.
 
STLBBQer said:
Well now I have my answer at least to why mine is usually dry...I'm too lazy to brine and inject. :mrgreen:
Click to expand...

You don't need to inject or brine to get a juicy loin - just don't overshoot the internal temp. I pull mine between 140-145 and they consistently turn out great.
 
Smoking Westy said:
You don't need to inject or brine to get a juicy loin - just don't overshoot the internal temp. I pull mine between 140-145 and they consistently turn out great.
Click to expand...

I agree. I have only done 2 for a friend and IT is the key. Also, if you want to get a little extra smoke flavor cook them at a little lower pit temp. They cook really fast at 325.
 
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