Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 480904 times)

sonofdaxjones · « **Reply #1550 on:** May 04, 2014, 04:21:28 PM »

BBQ Pitmasters (Memphis) did some very large butts on the show last night in about 8 hours, well 10 total. 2 hours prep and sit, then 4 hours on the smoke, then 4 hours wrapped. 1 guy re-injected for the wrap. All got their meat up to 195 in about 8 hours.

The judges pretty much raved about all 3, but the 2 time injection guy won.

The week before, the KC guys had all beef, which is much harder IMO than pork. Brisket and Beef ribs can get way off the reservation in a hurry if you're not all over it.

pissclams · « **Reply #1551 on:** May 04, 2014, 05:11:35 PM »

ya there's a lot of pros who cook at high temps, it's kind of a thing right the past couple of years

CNS · « **Reply #1552 on:** May 04, 2014, 05:49:14 PM »

Quote from: OK_Cat on May 04, 2014, 03:10:00 PM

Good luck with the diarrhea

Was yesterday, so, all is good.

WillieWatanabe · « **Reply #1553 on:** May 04, 2014, 05:49:58 PM »

Quote from: kansas_troll_patrol on May 04, 2014, 10:25:19 AM

Just pulled the butt off of the smoker. This is my first time really letting the smoker go unattended. I didn't set any alarms or use my thermometer until I was ready to take it off of the smoker. I smoked it to feel and then checked with the Maverick. Looks to have a real nice bark on it. I'll post pictures after I pull it. In total it was on the smoker at 215 degrees for 11 hours. When I pulled the butt it was at 205 degrees.

that thing looks amazing.

OK_Cat · « **Reply #1554 on:** May 04, 2014, 07:32:43 PM »

Quote from: CNS on May 04, 2014, 05:49:14 PM

Quote from: OK_Cat on May 04, 2014, 03:10:00 PM
Good luck with the diarrhea

Was yesterday, so, all is good.

That's what it wants you to think

tdaver · « **Reply #1555 on:** May 04, 2014, 09:40:36 PM »

Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.

AST · « **Reply #1556 on:** May 04, 2014, 10:44:51 PM »

nice cooks today guys, all looks delicious

jtksu · « **Reply #1557 on:** May 04, 2014, 11:32:54 PM »

Quote from: tdaver on May 04, 2014, 09:40:36 PM

Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.

I don't know crap about tri tip. I mean, I'm aware of its existence but nothing about flavor, tenderness, cooking methods, etc. Anyone care to enlighten me? (It looks amazing and perfectly cooked, BTW.)

bones129 · « **Reply #1558 on:** May 04, 2014, 11:35:32 PM »

Quote from: tdaver on May 04, 2014, 09:40:36 PM

Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.

Had to eat a second dinner tonight after seeing this.

The Big Train · « **Reply #1559 on:** May 04, 2014, 11:41:55 PM »

Quote from: tdaver on May 04, 2014, 09:40:36 PM

Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.

I want that powercat cutting board, where did you get it?

tdaver · « **Reply #1560 on:** May 05, 2014, 08:42:49 AM »

Quote from: jtksu on May 04, 2014, 11:32:54 PM

I don't know crap about tri tip. I mean, I'm aware of its existence but nothing about flavor, tenderness, cooking methods, etc. Anyone care to enlighten me? (It looks amazing and perfectly cooked, BTW.)

Here's how I cook them
Marinate overnight (lemon juice, oil, soy, garlic and spices)
Reverse sear (low temp with a little smoke to 105ish, high temp to 135)
Slice thin across the grain (grain kind of changes direction in the middle so watch for that)

I have always had great results with this method, so haven't tried it any other way.

tdaver · « **Reply #1561 on:** May 05, 2014, 08:44:31 AM »

Quote from: The Big Train on May 04, 2014, 11:41:55 PM

I want that powercat cutting board, where did you get it?

Garage sale find by mrstdaver

jtksu · « **Reply #1562 on:** May 05, 2014, 03:08:23 PM »

Quote from: tdaver on May 05, 2014, 08:42:49 AM

Quote from: jtksu on May 04, 2014, 11:32:54 PM
I don't know crap about tri tip. I mean, I'm aware of its existence but nothing about flavor, tenderness, cooking methods, etc. Anyone care to enlighten me? (It looks amazing and perfectly cooked, BTW.)

Here's how I cook them
Marinate overnight (lemon juice, oil, soy, garlic and spices)
Reverse sear (low temp with a little smoke to 105ish, high temp to 135)
Slice thin across the grain (grain kind of changes direction in the middle so watch for that)

I have always had great results with this method, so haven't tried it any other way.

Seems pretty simple. Thanks dude.

Cire · « **Reply #1563 on:** May 05, 2014, 04:22:00 PM »

Anyone ever done a smoked Chuck roast

CNS · « **Reply #1564 on:** May 05, 2014, 05:06:25 PM »

Quote from: Cire on May 05, 2014, 04:22:00 PM

Anyone ever done a smoked Chuck roast

No, but have been wanting to try it. Try it and let us know.

Spracne · « **Reply #1565 on:** May 05, 2014, 07:06:12 PM »

Quote from: Cire on May 05, 2014, 04:22:00 PM

Anyone ever done a smoked Chuck roast

I hear it does well with a reverse cire.

jtksu · « **Reply #1566 on:** May 05, 2014, 07:12:39 PM »

Quote from: Spracne on May 05, 2014, 07:06:12 PM

Quote from: Cire on May 05, 2014, 04:22:00 PM
Anyone ever done a smoked Chuck roast

I hear it does well with a reverse cire.

A reverse cire sounds like some sort of slang for abortions.

Cire · « **Reply #1567 on:** May 05, 2014, 09:13:46 PM »

I was thinking pulled for tacos but read a lot about slicing like brisket.

I've got a very large arm roast in the freezer, arm is like a Chuck right?

HerrSonntag · « **Reply #1568 on:** May 05, 2014, 10:10:25 PM »

I like to cook chuck roasts like prime rib, to a nice medium rare, then slice them thin into homemade deli meats

tdaver · « **Reply #1569 on:** May 05, 2014, 10:23:18 PM »

I smoked a chuck roast once a couple years ago. Treated it like brisket and then pulled it. It turned out okay, but didn't pull as easily as pork and wasn't as good as brisket. Would be interested to hear if it turns out better for you.

SpudCat · « **Reply #1570 on:** May 06, 2014, 10:50:21 AM »

I've only done it once for a tailgate last year but it was awesome. Used this recipe with a few alterations of my own. Highly recommend.

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

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Spracne · « **Reply #1571 on:** May 06, 2014, 11:35:00 AM »

Quote from: SpudCat on May 06, 2014, 10:50:21 AM

I've only done it once for a tailgate last year but it was awesome. Used this recipe with a few alterations of my own. Highly recommend.

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

Sent from my iPhone using Tapatalk

Love the username.

TheCatFanSpeaks · « **Reply #1572 on:** May 06, 2014, 11:47:49 AM »

Quote from: SpudCat on May 06, 2014, 10:50:21 AM

I've only done it once for a tailgate last year but it was awesome. Used this recipe with a few alterations of my own. Highly recommend.

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

Sent from my iPhone using Tapatalk

Oh yeah that was some awesome meat!

Cire · « **Reply #1573 on:** May 06, 2014, 01:29:48 PM »

Quote from: SpudCat on May 06, 2014, 10:50:21 AM

I've only done it once for a tailgate last year but it was awesome. Used this recipe with a few alterations of my own. Highly recommend.

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

Sent from my iPhone using Tapatalk

might try that this weekend.

thanks.

was it Hot? Might do without the Japs because my family DOES NOT like spicy. Maybe bell peppers or Poblano?

SpudCat · « **Reply #1574 on:** May 06, 2014, 03:23:36 PM »

I actually did two roasts. With one I followed the recipe sans japs so that those who didn't like spicy would be happy. The other I seeded half of the japs and also added some poblano and Anaheim. It had decent kick but was far from burn your face hot. Both had good flavor and pleased the masses.

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