Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 473685 times)

Spracne · « **Reply #2175 on:** August 23, 2014, 10:59:45 PM »

spares looks a lot like spracne to us speed readers

Tobias · « **Reply #2176 on:** August 24, 2014, 06:57:06 AM »

Quote from: Spracne on August 23, 2014, 10:59:45 PM

spares looks a lot like spracne to us speed readers

slow down, spaces

CNS · « **Reply #2177 on:** August 24, 2014, 10:21:22 AM »

Have been reading SmokingMeatForums and some guys there put their pork butt in a pan with apple juice and wrap for the last couple hours. Have any of you guys ever done that? Do you wrap it at all? I planned on just leaving them open and direct on the grill until done. Thoughts?

Also, from what I have read, it sounds like I am in for something like a 10-11 hr smoke for a 7# and a 9# pair. Sound right?

Cire · « **Reply #2178 on:** August 24, 2014, 11:48:28 AM »

I always wrap when the bark looks right to save fuel and time

CNS · « **Reply #2179 on:** August 24, 2014, 07:32:59 PM »

Turned out pretty great.

Thanks for the recipe, AST. Fam loves it.

star seed 7 · « **Reply #2180 on:** August 24, 2014, 07:39:36 PM »

Great success cns

AST · « **Reply #2181 on:** August 24, 2014, 07:42:06 PM »

looks delicious, 10/10 would eat

p1k3 · « **Reply #2182 on:** August 24, 2014, 07:51:03 PM »

that's looks pretty good.

EMAWmeister · « **Reply #2183 on:** August 24, 2014, 08:09:26 PM »

Grilled some wings tonight. Sriracha and Honey glaze!

Sent from my iPhone using Tapatalk

jtksu · « **Reply #2184 on:** August 24, 2014, 11:32:01 PM »

Quote from: EMAWmeister on August 24, 2014, 08:09:26 PM

Grilled some wings tonight. Sriracha and Honey glaze!

Sent from my iPhone using Tapatalk

eff. I want to eat that.

star seed 7 · « **Reply #2185 on:** August 24, 2014, 11:46:48 PM »

Would try boneless version

The Tonya Harding of Twitter Users Creep · « **Reply #2186 on:** August 25, 2014, 10:37:05 AM »

clean your dishes, 'meister.

Mikeyis4dcats · « **Reply #2187 on:** August 25, 2014, 11:07:37 AM »

made some delish grilled peaches last week, and I'm not a peach lover.

XocolateThundarr · « **Reply #2188 on:** August 25, 2014, 11:58:21 AM »

Quote from: alexander supertramp on August 21, 2014, 09:50:17 PM

Quote from: CNS on August 21, 2014, 09:36:33 PM
The timing is exactly why I haven't yet. The two are around 7lbs-9lbs each hoping I can start them and finish them without getting up early or anything. Anyone have a fav recipe they recommend?

of course this makes a ton. rub and let sit 6-12 hours and then add more before going on the smoker

Totally going to make this rub and put it in a container labeled "Mike's Secret Rub".....but all of us gE'ers will know the truth.

CNS · « **Reply #2189 on:** August 25, 2014, 01:20:18 PM »

Fyi, I added a cup of onion chowder to it for one of the two butts and it was also pretty great.

CNS · « **Reply #2190 on:** August 25, 2014, 01:22:19 PM »

Thinking about adding some dried marjoram to it next time, too.

AST · « **Reply #2191 on:** August 25, 2014, 01:25:37 PM »

i actually add sage to it on occasion

it is what i call a base pork rub but can be tinkered with to your liking

CNS · « **Reply #2192 on:** August 25, 2014, 01:33:29 PM »

Quote from: alexander supertramp on August 25, 2014, 01:25:37 PM

i actually add sage to it on occasion

it is what i call a base pork rub but can be tinkered with to your liking

It was great on it's own, too. I am def just a tinkerer. There are very few things I make the exact same over and over.

pissclams · « **Reply #2193 on:** August 25, 2014, 02:11:41 PM »

Quote from: alexander supertramp on August 25, 2014, 01:25:37 PM

i actually add sage to it on occasion

it is what i call a base pork rub but can be tinkered with to your liking

it is what i call every rub ever made b/c they're all basically the same

jtksu · « **Reply #2194 on:** August 25, 2014, 11:08:17 PM »

Quote from: libliblibliblibliblib on August 24, 2014, 11:46:48 PM

Would try boneless version

I'll never understand the boneless wings faction.

Skipper44 · « **Reply #2195 on:** August 29, 2014, 12:45:37 PM »

It appears 42's chilli reciepe http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319 is going to become a tradition for my FF draft as I had multiple requests to bring it again this year. I wanted to channel my inner AST and smoke a whole beef shank but pussed out and just had them cut a couple of steaks out of the best section.

cDubya · « **Reply #2196 on:** August 29, 2014, 09:10:19 PM »

Ok, so I picked up a couple gorgeous tuna steaks at a market I will now be shopping at exclusively for any seafood needs. Here's what occurred this evening...

Sorry for such a long progression, but I figured as the first post of this nature here it would be alright.

This stuff turned out better than I ever could have expected. SO thrilled.

wetwillie · « **Reply #2197 on:** August 29, 2014, 09:23:16 PM »

Looks good, this thread could use more fish.

Cire · « **Reply #2198 on:** August 29, 2014, 09:45:24 PM »

Why not eat it raw?

jtksu · « **Reply #2199 on:** August 29, 2014, 09:50:47 PM »

Quote from: Cire on August 29, 2014, 09:45:24 PM

Why not eat it raw?

Wrong cut?