goEMAW.com bbq, smoking, grilling, etc. thread!

[pissclams]

9 hours for a 9 lb brisket cooking at b/w 195-240 seems really fast.  was it done? like- pull apart tender done? 

[Dr Rick Daris]

pulled pork sandwiches, short ribs, roasted corn jicama salad, fennel pomegranate feta salad.  kind of full in the abdominal area actually.

would take recipes for the roasted corn jicama salad and fennel pomegrante feta salad. both look great.

[AST]

pulled pork sandwiches, short ribs, roasted corn jicama salad, fennel pomegranate feta salad.  kind of full in the abdominal area actually.

would take recipes for the roasted corn jicama salad and fennel pomegrante feta salad. both look great.

well played R RB D, well played.

those 2 items were brought by friends, i'll get the recipes and pass them along.

[Dr Rick Daris]

pulled pork sandwiches, short ribs, roasted corn jicama salad, fennel pomegranate feta salad.  kind of full in the abdominal area actually.

would take recipes for the roasted corn jicama salad and fennel pomegrante feta salad. both look great.

well played R RB D, well played.

those 2 items were brought by friends, i'll get the recipes and pass them along.

it goes without saying that everything you make always looks great. that's why i don't say it. oh hey there famous supermodel, i think you are attractive. i mean yeah, no duh.

[AST]

pulled pork sandwiches, short ribs, roasted corn jicama salad, fennel pomegranate feta salad.  kind of full in the abdominal area actually.

would take recipes for the roasted corn jicama salad and fennel pomegrante feta salad. both look great.

well played R RB D, well played.

those 2 items were brought by friends, i'll get the recipes and pass them along.

it goes without saying that everything you make always looks great. that's why i don't say it. oh hey there famous supermodel, i think you are attractive. i mean yeah, no duh.

i'll get them to you this evening, let me get this crap i call work ou of the way.

[WillieWatanabe]

9 hours for a 9 lb brisket cooking at b/w 195-240 seems really fast.  was it done? like- pull apart tender done? 

it started out 9 lb...probably 8 by the time i was done trimming off fat.  Also, bbq never got below 235...240 most the night..it was probably 255 most of the morning to get it all done. sorry for the confusion.

leaner side of the brisket was perfect, pulled apart with a little tug. The other side was a little tougher.

[mocat]

i grilled a humongous bone-in ribeye from local pig and it was like 85% fat. i was pretty disappointed. 

but i also grilled some of their chicken legs and jalepeno bacon and that was amazing 

[CNS]

I took some bean sprouts, three green onions, one big jalepeno, and three cloves of garlic coarse chopped all but the sprouts, soaked in about .25 Cup soy sauce for 15min, then grilled until it was all soft, then drizzled a very small amt of sweet soy glaze on them, mixed it up for a quick min or two on the grill, then served. 

Was amazeballs. just enough sweet and heat, not much of either.  full flavor.   New go to side with burgers and zucchini for us.

[AST]

paging @Rick RowdyBoyy Daris

http://www.food.com/recipe/fennel-pomegranate-and-feta-salad-294221

http://www.foodnetwork.com/recipes/roasted-corn-jicama-and-mango-salad-recipe.html

[AST]

CNS that sounds outstanding

[Dr Rick Daris]

paging @Rick RowdyBoyy Daris

http://www.food.com/recipe/fennel-pomegranate-and-feta-salad-294221

http://www.foodnetwork.com/recipes/roasted-corn-jicama-and-mango-salad-recipe.html

you might be the nicest person on this blog. thanks.

[Spracne]

I took some bean sprouts, three green onions, one big jalepeno, and three cloves of garlic coarse chopped all but the sprouts, soaked in about .25 Cup soy sauce for 15min, then grilled until it was all soft, then drizzled a very small amt of sweet soy glaze on them, mixed it up for a quick min or two on the grill, then served. 

Was amazeballs. just enough sweet and heat, not much of either.  full flavor.   New go to side with burgers and zucchini for us.

Sounds not very gluten-free friendly.

[CNS]

I took some bean sprouts, three green onions, one big jalepeno, and three cloves of garlic coarse chopped all but the sprouts, soaked in about .25 Cup soy sauce for 15min, then grilled until it was all soft, then drizzled a very small amt of sweet soy glaze on them, mixed it up for a quick min or two on the grill, then served. 

Was amazeballs. just enough sweet and heat, not much of either.  full flavor.   New go to side with burgers and zucchini for us.

Sounds not very gluten-free friendly.

I know nothing of gluten. 

[CNS]

I took some bean sprouts, three green onions, one big jalepeno, and three cloves of garlic coarse chopped all but the sprouts, soaked in about .25 Cup soy sauce for 15min, then grilled until it was all soft, then drizzled a very small amt of sweet soy glaze on them, mixed it up for a quick min or two on the grill, then served. 

Was amazeballs. just enough sweet and heat, not much of either.  full flavor.   New go to side with burgers and zucchini for us.

Edit: I forgot, but I also added about one half tblsp of pesto. Sounds weird,  but was super good.

[kansas_troll_patrol]

Embarking on a little overnight smoke.  This 8-9 # butt went on at just after 9pm.  It'll run all night long.  I'll pull it off the smoker sometime tomorrow morning and stuff it in a cooler for an hour or two.  If it turns out to be worth the weight of the meat, I'll post some pulled pics here.

Also, looking at this picture it might just be time to clean my smoker.  YUCK

[AST]

 

clean the smoker?

i guess to each his own but why would you want to remove all that seasoning that you worked so hard on

[kansas_troll_patrol]

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.



 

[AST]

oh man, looking really good there bud

[kansas_troll_patrol]

clean the smoker?

i guess to each his own but why would you want to remove all that seasoning that you worked so hard on

I just worry that all of that crap in there can't be good for the food.  Plus I thought I read you should clean it about one a year.  Do you not clean yours ever?

[AST]

i occasionally spray it down with water but never a deep clean.  idk, i'm just stumbling through this bbq thing same as everyone else.  the biggest care i take of the smoker is the grates, i brush them before and after cooks.  everythjng else is just character to me.

[AST]

   wife just left to pick up another weber kettle grill.  convinced her i couldn't properly do my fajita cook tomorrow for a cinco de mayo gig without more grill space

[Spracne]

  wife just left to pick up another weber kettle grill.  convinced her i couldn't properly do my fajita cook tomorrow for a cinco de mayo gig without more grill space

[kansas_troll_patrol]

I didn't get a great picture, but you get the idea.

[CNS]

In cozumel now.  Took a cab to the non tourist area of town and there was a guy with a store front the size of my walkin closet at home.  Half of his shop was taken up by a huge brick wood fire rotisserie spinning 3 spits at a time each holding like a dozen birds. 

He cuts it up with huge ass shears,  drops it on the one table in the joint along with some rice, corn tortillas, and salsa.  It was top two or three chicken I ever had. 

The rub was light bur just slightly spicy.  I am going to figure this recipe out and perfect it.  It was so good, you guys.  I feel silly for saying that because it is almost impossible to screw up chicken, but It was amazing.

[OK_Cat]

Good luck with the diarrhea