Post by: nicname on August 15, 2012, 01:34:29 AM
I'll be using a Weber performer, which is basically just a 22.5 inch kettle attached to a table with some fancy gadgets thrown in for good measure. I've decided to make everything from scratch, and while pricier than going store-bought, seems more fun and more in the spirit of good bbq.
I started by soaking the ribs in some apple cider for about 2 hours, rotating the ribs as to submerge each portion in the cider for a good amount of time. While that was going on I smoked some salt (for the rub) and made the bbq sauce. I won't cook them until tomorrow.
Both my rub and my sauce are courtesy of Steven Raichlen -- BBQ guru who can be seen all the time on PBS.
The rub consists of
2/3 c - light brown sugar
2/3 c - sugar
1/2 c - paprika
1/4 c - seasoned salt (I used lawry's)
1/4 c - smoked salt (I smoked my own kosher salt using applewood chips which I will also use to smoke the meat)
1/4 c - onion salt
1/4 c - celery salt
2 T - fresh ground black pepper
2 T - chili chowder
2 t - mustard chowder
1 t - poultry seasoning
1 t - ground ginger
1/2 t - cayenne pepper
I followed this recipe pretty much to a T outside of eyeballing a couple of the ingredients.
For the sauce I went with an apple based sauce which Raichlen either copied or cloned from B.B.'s Lawnside in KC. The recipe is as follows.
1 14 oz. bottle of Ketchup
1 c - apple cider (I couldn't find any cider so I used "Simply Apple" apple juice and stirred in some of a cider drink packet to taste)
2 T - worcestershire sauce
1 T - Molasses
1 T - Cider vinegar
1 T - Soy Sauce
1/2 t - Liquid smoke
1 1/2 T - Dark Brown Sugar
1 t - Sugar
1 t - cayenne pepper (I actually used probably 1.5 to 2 t as the recipe didn't have enough kick for my taste)
1/2 t - fresh ground black pepper
1/2 t - celery seed
1/2 t - ground cinnamon
1/8 t - ground cloves
I also threw in some chili chowder to give a bit more of a full-bodied flavor.
So Question 1: Should I rub the ribs tonight or wait until tomorrow morning?
I'm guessing that rubbing them tonight will allow the spices and flavors to permeate the rib meat to a greater extent than waiting until morning. But I question what to do as I definitely don't want to little or too much saturation. My gut tells me to just wait until morning and then wait another couple hours before cooking.
Question 2: Should I go full conversion to a smoker or just grill the ribs indirectly? What are the pros and cons of each?
My thinking is that I want to do the full conversion. This will take 5-6 hours as opposed to grilling indirectly which will only take 2-3. My only qualm is the fear of too much smoke permeating the ribs if I smoke for 5-6 hours. My plan is to fashion one of these http://smokenator.com/Store/c/2/smokenator-1000
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fsmokenator.com%2FStore%2FContent%2FImages%2Fuploaded%2Fstore_main_img_a.jpg&hash=010b00e1ae79c47c82b926754e655ef9d8bb95cb)
out of a 17 x 11 cookie sheet, and smoking the ribs at 210-230 for 5-6 hours. I will use a drip pan and try to keep constant steam in the grill to keep the ribs from drying out. I'll paint some of the bbq sauce on near the end and finish the ribs for 15-20 more minutes.
If I can't get the smokenator thing to work right, or I screw up making it I will use the method outlined here --> http://www.bbqrevolution.com/weber-kettle-cooking-smoked-spare-ribs/
Question 3: Will it be necessary to spray or mop the ribs to keep them from drying out? If it is I just planned on spraying the ribs with some of the cider every so often.
Question 3:
Post by: Cire on August 15, 2012, 06:30:11 AM
2. I know competition guys that swear all you need is a grill, I've had ribs like that they were some of the best I've had. It its hard to do though and really the number ouof racks you can do. For the money and quality I would seriously consider a Weber smokey mountain, or the do it yourself version. The amount of smoke is related to the amount of wood and type. Meat will only take in smoke for the first 1.5_ 2 hours, it's based on the doneness of the meat. as soon as the meat had developed the first crust make sure to not add any more wood. I always load my fire box with enough wills chunks early on and I don't really add any more. I also have had my smoker for 4 years and know how it is going to burn. Don't eff with chips, get a bag of fist sized chunks. Cherry, hickory, pecan, oak, apple. I like apple and hickory, cherry is also good if you don't over do it. I use three Apple for every hickory.
3. I spray apple juice or if you have an actual brush, mop it with the liquid mixed the rub you used. If your heat is low enough 225 isu, it's hard to dry out spares.
Post by: Cire on August 15, 2012, 06:32:51 AM
Post by: scottwildcat on August 15, 2012, 07:31:23 AM
Post by: Dr Rick Daris on August 15, 2012, 08:42:46 AM
1)go here and buy this
http://www.rudysbbq.com/store/p-15-rudys-rub.aspx
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.rudysbbq.com%2Fstore%2Fimages%2FProduct%2Flarge%2F15.png&hash=0e3b29e9837c5c69397c9c98cf47219277b919d1)
2)peel the back membrane off the ribs the night before. coat lightly with mustard. apply the rub.
3)the next day, set/get smoker to 225. put in wood. i use hickory.
4)put in ribs. set timer for three hours. then take ribs out when timer goes off.
5)wrap ribs in foil with a little bit of apple juice. put back on. set timer for two hours then take ribs out when timer goes off.
6)take ribs out of foil. put back in smoker. set timer for one hour then take ribs out when timer goes off.
7)take ribs out. let sit for ten minutes. cut and eat.
*if you are doing the ribs at home and need to take them somewhere (friends house/fball stadium/etc.) then you can wrap them back up in foil, wrap the foil in some old towels and throw in a cooler. they'll keep just fine for 2-3 hours.
Post by: Cire on August 15, 2012, 09:32:43 AM
RD's 3-2-1 is a great rule of thumb as well though make sure you are not running too hot while they are in the foil. If you are running hot when it's time to foil, go down to an hour or an hour and a half.
If you want to add sauce at the end do it the last hour.
Post by: nicname on August 15, 2012, 10:52:39 AM
I think i'm about ready to get started. I'll probably post pics when everything is all said and done.
I will say one thing. Making rub and sauce is expensive if you don't have many spices. Luckily I have a pretty large array and only needed to pick up a few items.
Post by: pissclams on August 15, 2012, 12:43:48 PM
i don't put the rub on the night before because the high salt content of the rub will pull the moisture out of the meat and i want it to have as much moisture as it can when it's cooking b/c moist meat cooks faster than dry meat. and the more moisture it starts cooking with, the more moisture it will stop cooking with. MOIST. <---terrible word
i usually sauce during the last hour
Post by: nicname on August 15, 2012, 12:50:09 PM
ya it's cheaper just to buy a premade rub or go to a farmer's market where you can buy spice by the bag for $1/each.
i don't put the rub on the night before because the high salt content of the rub will pull the moisture out of the meat and i want it to have as much moisture as it can when it's cooking b/c moist meat cooks faster than dry meat. and the more moisture it starts cooking with, the more moisture it will stop cooking with. MOIST. <---terrible word
i usually sauce during the last hour
This was what I was questioning when deciding. In the end I went with the overnight. I did soak the ribs in Apple cider before hand and will spray them with more cider when I have to refill the water pan/ add more coals.
Post by: nicname on August 15, 2012, 12:52:58 PM
Post by: XocolateThundarr on August 15, 2012, 12:53:48 PM
Post by: pissclams on August 15, 2012, 01:07:25 PM
also, don't get caught chasing temps, that's no way to smoke. generally, the smoker is going to sit where it wants to sit and you just got to let it do its thing. it can be a pain in the ass messing with those air inlets trying to get it exactly where you want it. as long as it's not too high, or too low, just let it cruise.
Post by: nicname on August 15, 2012, 01:09:26 PM
i've done rub on meat the night before and rub on meat the minute before and haven't really noticed a big difference, the science would tell me though that there would be one so that's why i do it the way i do it now
also, don't get caught chasing temps, that's no way to smoke. generally, the smoker is going to sit where it wants to sit and you just got to let it do its thing. it can be a pain in the ass messing with those air inlets trying to get it exactly where you want it. as long as it's not too high, or too low, just let it cruise.
I hear you, and it is seeming to hold pretty well.
Post by: p1k3 on August 15, 2012, 01:12:06 PM
1. I usually rub them an hour or so before. Never tried overnight except with thanksgiving turkey
2. Go with the smoker conversion or whatever/however that works. 2-3 hours for ribs is way too little time. I usually go 10.
3. Not necessarily. My uncle will spray with apple juice periodically but personally I like to foil the ribs about 2-3 hours into the cook. This allows them to stay moist and become tender as eff. I usually don't put sauce on the ribs while cooking unless I've been drinking and just want to destroy them with my mouth.
As stated before, make sure you regulate the heat to 220 to 230. In my opinion, that is one of the most important part about smoking ribs. Keep it low and cook slow, follow the 3-2-1 and you should be in business.
This is too hot imo. I like shooting for 180-200 for 10 hours or so.
Post by: wes mantooth on August 15, 2012, 01:25:31 PM
Post by: sonofdaxjones on August 15, 2012, 01:26:04 PM
Post by: wes mantooth on August 15, 2012, 01:30:59 PM
Hope fully producing a good firm, tasty bite . . . never want "fall off the bone". NEVER
yeah this is the easiest way to find out who sucks at bbq'ing. "aw man, i made some ribs this weekend, fell right off the bone!" gross
Post by: XocolateThundarr on August 15, 2012, 01:32:10 PM
Usually smoking noobs don't jump right into ribs, but I like your ambition.
1. I usually rub them an hour or so before. Never tried overnight except with thanksgiving turkey
2. Go with the smoker conversion or whatever/however that works. 2-3 hours for ribs is way too little time. I usually go 10.
3. Not necessarily. My uncle will spray with apple juice periodically but personally I like to foil the ribs about 2-3 hours into the cook. This allows them to stay moist and become tender as eff. I usually don't put sauce on the ribs while cooking unless I've been drinking and just want to destroy them with my mouth.As stated before, make sure you regulate the heat to 220 to 230. In my opinion, that is one of the most important part about smoking ribs. Keep it low and cook slow, follow the 3-2-1 and you should be in business.
This is too hot imo. I like shooting for 180-200 for 10 hours or so.
If you are cooking for 10 hours, then yes your temp range is ideal. I have had really good results with the 6-7 hour cook time. I guess you find out what works for you and stick with it. Hope they turn out great.
Post by: nicname on August 15, 2012, 01:42:13 PM
Post by: WillieWatanabe on August 15, 2012, 01:42:43 PM
Post by: XocolateThundarr on August 15, 2012, 02:43:20 PM
Post by: pissclams on August 15, 2012, 03:21:09 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
18.5 inch weber smokey mountain
Post by: pissclams on August 15, 2012, 03:22:38 PM
also, it should be noted that back ribs are a lot quicker to smoke than spare ribs. spares take 7-8 hrs, backs take 3-5. both @ ~240-260.
Post by: WillieWatanabe on August 15, 2012, 03:23:03 PM
Post by: pissclams on August 15, 2012, 03:45:29 PM
t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
Post by: WillieWatanabe on August 15, 2012, 03:48:57 PM
t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
Post by: nicname on August 15, 2012, 03:58:06 PM
t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
Obv. I'm a novice but an upright barrel-type smoker like a WSM is undoubtedly easier than what I'm trying. I just don't have the cash to go out an pick up a smoker right now.
Post by: XocolateThundarr on August 15, 2012, 04:23:03 PM
t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
Obv. I'm a novice but an upright barrel-type smoker like a WSM is undoubtedly easier than what I'm trying. I just don't have the cash to go out an pick up a smoker right now.
I've got one with a firebox on the side. I can also use it to grill burgers and steaks if needed with the charcoal trays in the cooking chamber. I think I spent about $300 for it. It wasn't very expensive but was what I wanted to use to get started. Once it rusts out, I plan on spending substantially more.
Post by: pissclams on August 15, 2012, 07:03:15 PM
you shouldn't be intimidated. it's very easy and a great hobby that ends with you eating awesome food that you cooked. it's a fun hobby because of all the different variables in play, you can cook the same piece of meat a million different ways and experiment with different stuff, etc and it will end up different every time. kind of like home brewing but not beer but bbq.t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
you definitely don't need a dedicated smoker, it just makes things easier.t-y pissclams.it's prob the most popular smoker out there and definitely the best BANG-4-BUCK. if you decide you hate it you'll have no problem selling it for a decent price
i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
Obv. I'm a novice but an upright barrel-type smoker like a WSM is undoubtedly easier than what I'm trying. I just don't have the cash to go out an pick up a smoker right now.
Post by: Cire on August 15, 2012, 07:13:09 PM
t-y pissclams.
:dubious:
Post by: nicname on August 15, 2012, 07:21:09 PM
Would it be a crime to finish them in the oven? They already have all the smoke they need and basically the grill is just acting as an oven at this point.
Post by: Cire on August 15, 2012, 07:29:13 PM
I finish in the oven all the time to save charcoal. especially with big stuff.
http://www.amazingribs.com/tips_and_technique/are_they_ready.html
Post by: nicname on August 15, 2012, 07:33:11 PM
pull doesn't necessarily mean done. The bend test is the best way to tell IMO>
I finish in the oven all the time to save charcoal. especially with big stuff.
http://www.amazingribs.com/tips_and_technique/are_they_ready.html
These ribs, at least in my opinion are pretty damn meaty. I don't know how much that has to do with them not pulling from the bone too much.
Post by: nicname on August 15, 2012, 08:00:25 PM
The meat looked done to me, so I tried it. It required a slight tug and was nowhere near "falling off the bone," I liked the texture and the meat was moist enough for my liking. I'm going to pop them in the oven to keep warm (180) until my family gets here. At that point I'll pull them out and let them rest (i dont even know if that is necessary with ribs) while I heat up the beans and the corn on the cob.
I've been taking pictures along the way and will post later.
This was pretty fun, and though I don't know how great these ribs are, they taste pretty good to me and I'll definitely be smoking again soon.
Only problem is, I ran out of beer.
:drool:
Post by: Cire on August 15, 2012, 08:17:18 PM
Post by: EMAWmeister on August 15, 2012, 08:18:14 PM
Post by: Dr Rick Daris on August 15, 2012, 08:30:04 PM
If they taste good to you, you did it right.
yep. my only slight concern is that he cut the end piece off and said it was good but also said the ribs were really meaty so maybe some of the other center parts aren't totally done to his liking. dunno.
Post by: p1k3 on August 15, 2012, 08:55:59 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
18.5 inch weber smokey mountain
I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.
I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.
Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.
Just curious, what do you guys do other meats at? Me:
Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.
I have a feeling I cook a lot lower but that's just how I've always done it.
Post by: Dr Rick Daris on August 15, 2012, 09:03:46 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
18.5 inch weber smokey mountain
I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.
I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.
Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.
Just curious, what do you guys do other meats at? Me:
Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.
I have a feeling I cook a lot lower but that's just how I've always done it.
I personally think you are cooking things too low for no apparent.
Post by: p1k3 on August 15, 2012, 09:17:31 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
18.5 inch weber smokey mountain
I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.
I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.
Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.
Just curious, what do you guys do other meats at? Me:
Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.
I have a feeling I cook a lot lower but that's just how I've always done it.
I personally think you are cooking things too low for no apparent.
"slow cooking"
Post by: pissclams on August 15, 2012, 09:31:57 PM
the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight. no kidding. terrible. raw. that's not a smoke ring, it's just raw pink pork.
Post by: nicname on August 15, 2012, 09:33:49 PM
Post by: p1k3 on August 15, 2012, 09:39:41 PM
way too low pike.
the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight. no kidding. terrible. raw. that's not a smoke ring, it's just raw pink pork.
I've never seen that happen before. FWIW i err on the high side of my 180-200 range
Post by: WillieWatanabe on August 15, 2012, 09:39:55 PM
t-y pissclams.
:dubious:
and t-y Cire. I wasn't sure if your recommendo was for a more advanced smoker or just a sm00b like me.
Post by: p1k3 on August 15, 2012, 09:48:26 PM
way too low pike.
the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight. no kidding. terrible. raw. that's not a smoke ring, it's just raw pink pork.
Do you use any type of heat shield on your Egg? You have a medium right?
Post by: nicname on August 15, 2012, 10:25:38 PM
This whole process took probably 10-11 hours including making the sauce, "smokenator," rub, and smoking the ribs.
I started up the first coals at probably 12:30 after letting the ribs sit in the fridge, rubbed down, overnight
(https://lh3.googleusercontent.com/-Y-PBpSk4luM/UCxjKnJ0L6I/AAAAAAAAAOI/FAhvCQo9S1k/s800/20120815_113909.jpg)
I'm pretty sure the majority of that liquid is just cider, but some is probably pork juice as well.
(https://lh6.googleusercontent.com/-6qU-_qH-3tA/UCxiloebYTI/AAAAAAAAAOA/JDsuBXlJo4c/s800/20120815_154014.jpg)
Three hours in about ready to get wrapped.
(https://lh4.googleusercontent.com/-CmRcIcao75M/UCxhjy6IoFI/AAAAAAAAANs/TpNQCTIqGGM/s800/20120815_154020.jpg)
In the foil, with cider, getting foiled. (I put them in meat side down as to keep the meaty portion moist in the foil)
(https://lh5.googleusercontent.com/-YQlvXQ3GKRA/UCxcjYpnoJI/AAAAAAAAANM/YMPow1ccelc/s800/20120815_194506.jpg)
Done with the foil, painted and ready to go back on the rib rack.
(https://lh4.googleusercontent.com/-1MrksIu8zQ0/UCxb9x0IsGI/AAAAAAAAAM4/i8Wfu-NFZ8o/s800/20120815_203946.jpg)
The finished product. Is the top one undercooked? I'm not sure. The ones I ate seemed fine to me.
(https://lh4.googleusercontent.com/-_yV3dR2_6Go/UCxZzMBn7iI/AAAAAAAAANc/mQPartBUGUs/s800/20120815_204509.jpg)
Full plate. I enjoyed the process from start to finish. I think Daris may have been right though in that some of the middle pieces may have been undercooked a bit. I'm not really sure. The apple flavor was pretty strong and was followed by a slow cayenne burn. I used two different bbq sauces the Lawnside Apple clone and Cattlemen's KC Classic. TBH, I think I preferred the Cattlemen's.
My favorite ribs were from OK Joe's. I really like the strong pepper taste in them. Next time I'll try to replicate that.
Post by: Dr Rick Daris on August 15, 2012, 10:33:02 PM
Post by: XocolateThundarr on August 15, 2012, 10:45:36 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.
I would tend to agree. Whenever I take mine out of the foil, I usually have a hell of a time keeping them from falling apart. Also, the meat is usually drawing away from the rib bones quite a bit. However, my first rack of ribs I smoked had WAY too much smoke on it and I hated them. I recognized my mistake and adjusted as I moved forward.
The more you do this, the better you will get. The great part is you get to drink beer while you are experimenting. It usually takes me a 30 pack to smoke a couple of racks of ribs and a butt.
Post by: tdaver on August 15, 2012, 10:47:04 PM
Just curious, what do you guys do other meats at? Me:
Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.
I have a feeling I cook a lot lower but that's just how I've always done it.
Pork, Brisket, Ribs - My smoker usually settles in at 220-240 so I let it ride there. I don't normally have enough time to go lower/slower anyway. I foil brisket at 160, but haven't bothered with pork or ribs.
Poultry - I cook a little hotter and faster. Chicken I prefer to spatchcock and cook at 375 for 1 hour. I've had no trouble getting good smoke flavor with the shorter cook times. I've only done one turkey, but it was at 325.
Prime Rib - Have only done one. Cooked at 325 with reverse sear.
nicname - Nice job. Keep trying and fine-tuning until you get it just the way you like.
Post by: nicname on August 15, 2012, 10:51:55 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.
tbh, I think they probably were, especially in the middle. I ran into a few snags along the way.
1. I was using Kroger brand charcoal and not lump or kingsford. I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable. The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack. The coals burned faster and died quicker than Kingsford had in the past. I noticed this on prior cooks of chicken and stuff.
2. I accidentally left the lid cracked for about a half an hour at one point. This resulted in a higher temp for the time but prob. shortened the life of the coals.
3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.
One question: The ribs were pretty tasty with a definite apple and smoke flavor. What would be the best way to reheat for serving later? I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.
Post by: nicname on August 15, 2012, 10:56:32 PM
What are the opinions on finishing the ribs with a quick burst of direct grilling at the end of the cook?
Post by: tdaver on August 15, 2012, 11:04:40 PM
A couple last thoughts: During the whole process I was worried that my temps were too low. The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill. I think next time I will try to keep the temp closer to 250-260 dome temp.
If you plan to keep smoking, eventually you should invest in a Maverick or something similar so that you know exactly what the temp is at the cooking surface and what the meat temp is (while sitting inside watching football). I've found that my dome temp is initially 20-30 degrees hotter than at the grate, but it eventually evens out.
http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1345089629&sr=8-1&keywords=maverick+et+732
Post by: p1k3 on August 15, 2012, 11:05:52 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.
tbh, I think they probably were, especially in the middle. I ran into a few snags along the way.
1. I was using Kroger brand charcoal and not lump or kingsford. I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable. The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack. The coals burned faster and died quicker than Kingsford had in the past. I noticed this on prior cooks of chicken and stuff.
2. I accidentally left the lid cracked for about a half an hour at one point. This resulted in a higher temp for the time but prob. shortened the life of the coals.
3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.
One question: The ribs were pretty tasty with a definite apple and smoke flavor. What would be the best way to reheat for serving later? I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.
1. Always use lump charcoal. Burns longer and cooler. Kingsford briquettes are for high temp steaks and burgers and brats and stuff. You'll find it's easier to control the temp too.
2. Happens. I'll do this periodically to get the coals going again or if I need a 20+ more degrees. Wouldn't worry about it but learn how to control it. Just another "trick of the trade" as the hobbyist smoker would say.
3. Microwave is fine. Couple minutes for like 5 ribs or so. Oven would probably be better
A couple last thoughts: During the whole process I was worried that my temps were too low. The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill. I think next time I will try to keep the temp closer to 250-260 dome temp.
What are the opinions on finishing the ribs with a quick burst of direct grilling at the end of the cook?
Funny you should ask this because I tried it last weekend. I gave the ribs about 20 minutes with the convex side down. Ended up regretting the decision. They got pretty dark but not burned, however they were pretty tough.
Post by: XocolateThundarr on August 15, 2012, 11:11:43 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.
tbh, I think they probably were, especially in the middle. I ran into a few snags along the way.
1. I was using Kroger brand charcoal and not lump or kingsford. I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable. The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack. The coals burned faster and died quicker than Kingsford had in the past. I noticed this on prior cooks of chicken and stuff.
2. I accidentally left the lid cracked for about a half an hour at one point. This resulted in a higher temp for the time but prob. shortened the life of the coals.
3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.
One question: The ribs were pretty tasty with a definite apple and smoke flavor. What would be the best way to reheat for serving later? I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.
We just nuke ours to heat the leftovers (when there are leftovers) at our house. The kiddos tend to destroy them whether they are hot or cold.
Post by: Dr Rick Daris on August 15, 2012, 11:14:41 PM
One question: The ribs were pretty tasty with a definite apple and smoke flavor. What would be the best way to reheat for serving later? I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.
i'm not the best person to ask because i'm not very specific w/ how i do stuff. but i've taken ribs and wrapped them in foil again with a little more rub put on meat part and some apple juice at the bottom of the foil and put them in the oven at 250 or 300 or whatever. no idea how long i kept them in. 1.0 hour? 1.5 hours? 2.0 hours? i've probably done all of the above. if you aren't going for competition and you're kind of new at it or whatever and just want to make something that you'll like, then as long as you like the rub you'll be happy with the outcome imo.
Post by: 8manpick on August 16, 2012, 12:10:06 PM
Post by: pissclams on August 16, 2012, 12:41:24 PM
way too low pike.
the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight. no kidding. terrible. raw. that's not a smoke ring, it's just raw pink pork.
Do you use any type of heat shield on your Egg? You have a medium right?
large egg and i use the plate setter
Post by: pissclams on August 16, 2012, 12:47:20 PM
A couple last thoughts: During the whole process I was worried that my temps were too low. The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill. I think next time I will try to keep the temp closer to 250-260 dome temp.you might need to calibrate your thermometer. remove it from your smoker and use some tongs to hold it in a sauce pan of boiling water. it should read 212°
What are the opinions on finishing the ribs with a quick burst of direct grilling at the end of the cook?
if it doesn't, there's a screw on the back side of it that you can adjust accordingly.
you can definitely bring the heat up during the last hour if you want to, during the last hour,maybe go to 300 for the 30 mins, and 350 for the final 20-30
Post by: slobber on August 16, 2012, 12:53:36 PM
Post by: puniraptor on August 16, 2012, 01:06:45 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
if your dome thermometer is built in it is probably bullshit anyway. get a separate electronic thermometer with a portable belt clip attachment.
Post by: pissclams on August 16, 2012, 01:23:03 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
there most definitely can be a difference that could affect the final product. on my egg it can range b/w 20-40 degrees. this becomes an issue if you're already on the top end of an ideal smoke range.
Post by: slobber on August 16, 2012, 01:28:47 PM
But I thought he was saying it is hotter at the top of the dome? I guess the premise is that the heat rises around the edges and as it cools, the cooler air sinks? Maybe I misread that. Anyway, even your answer is surprising. I just didn't think it would vary that much inside once it was closed up. Thanks for the info!Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
there most definitely can be a difference that could affect the final product. on my egg it can range b/w 20-40 degrees. this becomes an issue if you're already on the top end of an ideal smoke range.
Post by: WillieWatanabe on August 16, 2012, 01:33:42 PM
Post by: pissclams on August 16, 2012, 01:45:38 PM
But I thought he was saying it is hotter at the top of the dome? I guess the premise is that the heat rises around the edges and as it cools, the cooler air sinks? Maybe I misread that. Anyway, even your answer is surprising. I just didn't think it would vary that much inside once it was closed up. Thanks for the info!Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
there most definitely can be a difference that could affect the final product. on my egg it can range b/w 20-40 degrees. this becomes an issue if you're already on the top end of an ideal smoke range.
ya i had it backward, heat rises and if you're at the lower end it will be too cool at the meat/grate.
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
most hardcore guys will generally say that lump is better than briquettes
lump burns hotter. but it doesn't matter b/c you're cooking ~250
briquettes burn longer. i doubt it. i think they burn about the same amount of time.
the advantage in my opinion is that lump doesn't contain anything other than the wood you're burning. no fillers, or other stuff, that could impart a flavor into the meat other than the wood smoke itself.
Post by: WillieWatanabe on August 16, 2012, 02:28:17 PM
Post by: Dr Rick Daris on August 16, 2012, 02:32:27 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.
Post by: Trim on August 16, 2012, 02:33:50 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.
rough ridin' Weber.
Post by: Dr Rick Daris on August 16, 2012, 02:36:48 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.
rough ridin' Weber.
currie! :shakesfist:
Post by: p1k3 on August 16, 2012, 02:39:30 PM
lump burns hotter.
This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.
Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.
Post by: WillieWatanabe on August 16, 2012, 02:55:53 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.
actually, that was my fault. It did not originally say Weber Briquettes, just charcoal briquettes... But i thought the same thing as you did.
Post by: pissclams on August 16, 2012, 03:22:02 PM
lump burns hotter.
This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.
Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.
i got mine to 850 once, there were blue flames coming out of the top. think- jet engine. i closed the top and bottom and then lifted the lid, a huge fireball burned my arm (2nd degree). the gasket fused together the top and bottom of the egg.
Post by: TheCatFanSpeaks on August 16, 2012, 03:38:02 PM
Post by: p1k3 on August 16, 2012, 04:15:42 PM
lump burns hotter.
This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.
Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.
i got mine to 850 once, there were blue flames coming out of the top. think- jet engine. i closed the top and bottom and then lifted the lid, a huge fireball burned my arm (2nd degree). the gasket fused together the top and bottom of the egg.
Yeah I've had experience with "flame ups" when lifting the lid. I imagine at 850 that's pretty terrifying. How did you get it that hot?
Post by: Cire on August 16, 2012, 08:29:48 PM
Post by: WillieWatanabe on September 15, 2012, 08:57:27 AM
Also MODS?!, can we just make this the official Smoking thread? tia
Post by: pissclams on September 16, 2012, 03:31:04 PM
Post by: yoga-like_abana on September 16, 2012, 03:55:04 PM
Post by: WillieWatanabe on September 16, 2012, 04:23:06 PM
update pls
Had to take it off at 12 hours at about 180 degrees. Would have let it go longer, but had some time constraints. So it didn't pull as well as it could have, but it still tasted great.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FdwFlq.jpg&hash=df0573997d123de0b811a43ef4e6e7d964e60e29)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJIgdm.jpg&hash=32ca54db434c5225d6a42ff844770418505498f2)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FojCJM.jpg&hash=83dca8a719ad95a11520f0f69e35db69f1be28eb)
Post by: ChiComCat on September 16, 2012, 04:45:01 PM
Post by: 8manpick on September 16, 2012, 05:03:40 PM
Your image posting leaves something to be desired (hint: something = images):confused:
Post by: SdK on September 16, 2012, 05:05:10 PM
Post by: ChiComCat on September 16, 2012, 05:13:46 PM
Your image posting leaves something to be desired (hint: something = images):confused:
Maybe its my computer that leaves something to be desired :dunno:
Post by: Cire on September 16, 2012, 05:29:13 PM
update pls
Had to take it off at 12 hours at about 180 degrees. Would have let it go longer, but had some time constraints. So it didn't pull as well as it could have, but it still tasted great.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FdwFlq.jpg&hash=df0573997d123de0b811a43ef4e6e7d964e60e29)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJIgdm.jpg&hash=32ca54db434c5225d6a42ff844770418505498f2)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FojCJM.jpg&hash=83dca8a719ad95a11520f0f69e35db69f1be28eb)
looks good, I like to go to 195 myself but that can take a while.
Post by: WillieWatanabe on September 16, 2012, 06:46:19 PM
looks good, I like to go to 195 myself but that can take a while.
ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.
Post by: p1k3 on September 16, 2012, 06:54:57 PM
Post by: pissclams on September 17, 2012, 10:15:10 AM
looks good, I like to go to 195 myself but that can take a while.
ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.
next time move it into your oven if you run into the same situation. meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.
Post by: WillieWatanabe on September 17, 2012, 10:48:47 AM
looks good, I like to go to 195 myself but that can take a while.
ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.
next time move it into your oven if you run into the same situation. meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.
good advice pissclams. T-Y.
Would trying ribs next be too hard for me to pull off? i still feel like a n00b. tia
Post by: pissclams on September 17, 2012, 10:55:53 AM
regular spare ribs take closer to 5-6 hours.
Post by: Mikeyis4dcats on September 17, 2012, 11:08:47 AM
(https://sphotos-b.xx.fbcdn.net/hphotos-ash4/192864_4273925803010_229789058_o.jpg)
Post by: WillieWatanabe on September 17, 2012, 11:57:54 AM
How do you monitor internal temps with Ribs? I imagine my wireless maverick won't work as well as it did with the pork butt.
Post by: pissclams on September 17, 2012, 12:02:55 PM
Post by: Mikeyis4dcats on September 17, 2012, 12:09:11 PM
Looks great mikey.
How do you monitor internal temps with Ribs? I imagine my wireless maverick won't work as well as it did with the pork butt.
you don't. getting a therm probe anywhere near a bone screws up the readings.
I have a bullet style smoker, so I drilled a hole at grate level and added a second thermometer. Then you just do the bend test or bone test when you're getting close on time.
Post by: Dr Rick Daris on September 17, 2012, 12:14:15 PM
Looks great mikey.
How do you monitor internal temps with Ribs? I imagine my wireless maverick won't work as well as it did with the pork butt.
you don't. getting a therm probe anywhere near a bone screws up the readings.
I have a bullet style smoker, so I drilled a hole at grate level and added a second thermometer. Then you just do the bend test or bone test when you're getting close on time.
smoked ribs (well, anything actually) for the first time 2 weeks ago.
:lol:
Post by: WillieWatanabe on September 17, 2012, 12:18:13 PM
Post by: Dr Rick Daris on September 17, 2012, 12:20:15 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
you could also just 3-2-1 those bad boys and not even have to worry about temp or "bend test".
Post by: Mikeyis4dcats on September 17, 2012, 12:26:28 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
sure follow his advice. knock yourself out. MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings. Especially for novices who don't know how to place the probe. You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.
just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.
Post by: Mikeyis4dcats on September 17, 2012, 12:28:12 PM
i just jam the probe in b/w ribs after a few hours. they're kinda like brisket in that you don't really cook to temp as much as just cooking until you can't life them off the grate w/o almost falling apart.
for those that missed the REAL part of clams' post. this is also called the "bend test"
Post by: nicname on September 17, 2012, 12:37:08 PM
Nicname smokes ribs and fail: everyone else makes delicious looking food.
Post by: Mikeyis4dcats on September 17, 2012, 12:43:20 PM
Sauce
16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce
simmer for 1/2hr
It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people
RIBS
1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)
5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225
9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!
Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...
Post by: TheCatFanSpeaks on September 17, 2012, 12:54:23 PM
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)
Water in a smoker is only for temperature regulation not moisture, flavor, etc.
Post by: WillieWatanabe on September 17, 2012, 01:15:25 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
sure follow his advice. knock yourself out. MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings. Especially for novices who don't know how to place the probe. You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.
just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.
:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:
I'll read about some things more and decide between this method, or the 3-2-1 way.
Post by: Mikeyis4dcats on September 17, 2012, 01:19:48 PM
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)
Water in a smoker is only for temperature regulation not moisture, flavor, etc.
yeah, not sure why he would waste wine on it. I do use the water pan both for the heat sink properties but also to catch the drippings.
Post by: pissclams on September 17, 2012, 01:20:59 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
sure follow his advice. knock yourself out. MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings. Especially for novices who don't know how to place the probe. You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.
just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.
:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:
I'll read about some things more and decide between this method, or the 3-2-1 way.
mods rename thread? nicname's smokehouse?
Post by: Mikeyis4dcats on September 17, 2012, 01:23:10 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
sure follow his advice. knock yourself out. MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings. Especially for novices who don't know how to place the probe. You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.
just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.
:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:
I'll read about some things more and decide between this method, or the 3-2-1 way.
:cheers: (but with a slab of ribs)
Post by: Cire on September 17, 2012, 08:20:09 PM
looks good, I like to go to 195 myself but that can take a while.
ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.
next time move it into your oven if you run into the same situation. meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.
Big time pro tip here
Post by: WillieWatanabe on September 22, 2012, 01:48:21 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FTHjkF.jpg&hash=fa0c63f45d3519765daefff822731bf09415f433)
Post by: ChiComCat on September 22, 2012, 02:10:47 PM
Post by: Trim on September 22, 2012, 03:19:01 PM
ou pak at my house.
Post by: WillieWatanabe on September 22, 2012, 06:27:10 PM
then lathered them in BBQ sauce and put them back on for 45 min to an hour.
just hoping they are done. Bend test and toothpick seemed like they were. Will have pics after the Q@s game...
Post by: WillieWatanabe on September 23, 2012, 12:45:21 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FmrzBE.jpg&hash=04d89b5a0d4fa16b5060d56bbd62b2bce2292c84)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FPupAI.jpg&hash=b347a23ee724ba80dc071b044ef9a67b1f8c39e3)
Post by: ChiComCat on September 23, 2012, 12:49:32 PM
Post by: WillieWatanabe on September 23, 2012, 12:53:33 PM
Those look very good. Fall off the bone?
nope. a good tug and they pulled right off. still wondering if i cooked them correct.
Post by: ChiComCat on September 23, 2012, 12:54:48 PM
Post by: pissclams on September 23, 2012, 02:34:34 PM
if you want them falling off the bone just give them another hour or so
a++
Post by: sonofdaxjones on September 23, 2012, 04:04:38 PM
Hardcore rib people want what you did.
Post by: WillieWatanabe on September 23, 2012, 04:29:04 PM
really surprised the meat was fairly cheap too. Good day all around.
Post by: EMAWmeister on September 23, 2012, 05:00:55 PM
Post by: WillieWatanabe on October 06, 2012, 03:28:09 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FkEEHr.jpg&hash=2fea7679d895cef2a5ad85c2be14af6b04f88899)
Post by: WillieWatanabe on October 06, 2012, 08:37:35 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FVcJwB.jpg&hash=cf3ef3d83a985f43533d85aba92810dfd28b41b0)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FoS03W.jpg&hash=e4f4eb33316390f919c1db64fe2e7c9f7d81b48b)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fbryh4.jpg&hash=0a296e396f9936592668f9e506fcfdf5dc417cb4)
Post by: EMAWmeister on October 07, 2012, 02:07:03 AM
Post by: pissclams on October 07, 2012, 04:22:12 PM
Post by: WillieWatanabe on October 08, 2012, 07:10:00 AM
salmon is a real easy one. set it in some chardonnay with some fresh dill. profit.
how many filets do you do? just one or two? I feel like i need to make it worth my time every time i fire it up.
Post by: pissclams on October 08, 2012, 08:47:25 AM
it smokes fast so it's a good one to do on a sunday afternoon for dinner.
Post by: asava on October 08, 2012, 09:31:09 AM
Post by: WillieWatanabe on October 08, 2012, 10:12:13 AM
Post by: WillieWatanabe on December 02, 2012, 07:13:09 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FUaezh.jpg&hash=161e45511a68a68887f72b59c84aa389f8960435)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Feuytm.jpg&hash=3230cd4113cbac14aa216064f71406ea7a2d0d76)
Post by: pissclams on December 02, 2012, 07:14:28 PM
Post by: star seed 7 on December 02, 2012, 07:27:36 PM
Post by: pissclams on December 03, 2012, 08:30:30 AM
Post by: WillieWatanabe on December 03, 2012, 11:02:21 AM
Post by: pissclams on December 03, 2012, 01:37:31 PM
Post by: asava on December 03, 2012, 02:00:07 PM
KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway
Speaking of Butchers. Did some research on some Phoenix area butcher shops for the fiesta. Looks like
http://butcherbobs.net/ (http://butcherbobs.net/)
and
http://hobemeats.com/ (http://hobemeats.com/)
are the best bets. Anyone with insidery info?
Post by: pissclams on December 03, 2012, 02:29:36 PM
Post by: AST on December 04, 2012, 07:18:14 PM
Did my first brisket yesterday for the Dr Pepper. My Maverick decided to spaz out and not be reliable. Luckily a cheap oven thermo, Food thermo saved me. Thanks to user alexander supertramp for tips.
:thumbs: :billdance: :cheers:
once again, very impressed with the bark and smoke-ring for a 1st brisket, hell, even for a 10th brisket
better cut of brisket (or with the point) will get you the moisture you are looking for
Post by: pissclams on December 04, 2012, 07:43:58 PM
the "bend test" is a good indicator of the quality of brisket you're looking at.
Post by: kim carnes on December 04, 2012, 08:06:45 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Falbanykid.com%2Fwp-content%2Fuploads%2F2012%2F02%2FKansas-City-BBQ-Kansas-City-MO.jpg&hash=d23525ff16227e88d447881fca8ccda595d2066a)
Post by: 8manpick on December 04, 2012, 08:09:39 PM
Post by: kim carnes on December 04, 2012, 08:11:21 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fdrivethenation.com%2Fwp-content%2Fblogs.dir%2F2%2Ffiles%2Fbbq%2Fbbq-1.jpg&hash=9a14c730b41ac99faf7296776bbc4376f845a49d)
not bad for a guy with only 6 months of smoking under his belt
Post by: AST on December 04, 2012, 08:27:07 PM
but if I would have my say, more pictures
so in order not to be a hypocrite, here goes
smoked turkeys for senior center last thanksgiving
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2011-11-211006401_zps7d227705.jpg&hash=b6b57d9d333e428cb06fc0d0d6430cec158bf986)
chicken leg quarters, hatch chiles & queso blanco for smoked chicken enchiladas
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2011-09-10150001.jpg&hash=0811f852e5cb47738922bf352301d4610dc2af1b)
ribeye roast for buddies moving party
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-05-05124823.jpg&hash=a107595d3dc3b8a875785e27bc3a752e4f9ee117)
my mean machine
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27073921.jpg&hash=8388ca4d622c48b0e97c39d52fc4dd3032bd0844)
a packer and rack of lamb the day before
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27073625-1.jpg&hash=73b8ddae2a78e56154e3d0977ff51a9ac3ae4ef4)
because I love the crap out of this picture
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27141350.jpg&hash=550bd2342496b30b9cf2bd7b2f0e48caa736ea75)
same brisket and lamb along with some slc porkies
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27183459.jpg&hash=3cf9a7c76e88663906f31e70d146c092392d56c8)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27183506.jpg&hash=5df27678369168ca5ad2f3b2de31c0550417de74)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27184015.jpg&hash=f911c0b163f972cc5141122bd3d1812362045f37)
got a little scotchie and took the lamb to medium well :curse:
also, I'm aware my slc's look weird, I dry rub only with no sugar
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27184033.jpg&hash=5882bdb5792981d616374d54bbc1745e041c31df)
smoked bacon wrapped dove
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-10-27192704.jpg&hash=339dfaebddd9580914a48fdbc674d432a37a2c87)
Brazos PAK meal, shazbot! you bastards that went to the game and wouldn't meet up, the ones that did :cheers:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-11-17110501.jpg&hash=f96b705d394b2be807758abacb99f6066247c772)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-11-17113208.jpg&hash=8e5e5a6390af13d507b5750bb57e0ff50d2f756b)
and finally, this thanksgiving for a low income apartment turkey dinner 8 turkeys
4 smoked, 2 baked & 2 fried (I can count, last turkey in the fryer when pic taken)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-11-25151757.jpg&hash=1fc8941a06c0f6b3c99b6c9ab0ebca4fc4946e5f)
Post by: AST on December 04, 2012, 08:33:03 PM
and Kim, those look great, surprised you didn't get kicked out of those restaurants though bringing in your own food and all
Post by: WillieWatanabe on December 04, 2012, 09:11:29 PM
Post by: Dr Rick Daris on December 04, 2012, 09:19:26 PM
hey guys, i smoked these last night, what do you think?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Falbanykid.com%2Fwp-content%2Fuploads%2F2012%2F02%2FKansas-City-BBQ-Kansas-City-MO.jpg&hash=d23525ff16227e88d447881fca8ccda595d2066a)
this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.
Post by: kim carnes on December 04, 2012, 09:21:32 PM
this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.
[/quote]
yeah, you probably stole it from clams though
Post by: john "teach me how to" dougie on December 04, 2012, 09:36:06 PM
Post by: puniraptor on December 04, 2012, 09:37:31 PM
Post by: pissclams on December 04, 2012, 09:47:37 PM
looks like we smoke a lot of the same stuff. I do a lot of shoulders too.
I do a beef tenderloin every Christmas, cant wait- 3 weeks...
Post by: AST on December 04, 2012, 09:53:34 PM
nice pictures, supertramp. I wish my BGE had more room.
looks like we smoke a lot of the same stuff. I do a lot of shoulders too.
I do a beef tenderloin every Christmas, cant wait- 3 weeks...
I would love a BGE but I am always cooking for 10 or more
am doing a shoulder this weekend for sliders and a salmon to go alongside an extra cunty charcuterie plate
have a party for 50 that I'm whipping up appetizers for
tenderloins :excited: you had better post those damn pics
Post by: AST on December 04, 2012, 10:01:52 PM
good god AS. that stuff is ridiculous.
That stuff all looks freakin incredible AS. Kudos for helping out the old folks. :thumbs:
Barbeque hero.
:blush:
Post by: tdaver on December 04, 2012, 10:05:41 PM
chicken
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg571.imageshack.us%2Fimg571%2F5831%2Fspatchcock.jpg&hash=a32be50a5bd6dfeb22b270bec92fbf193f7ecf94)
tri-tip
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg543.imageshack.us%2Fimg543%2F7615%2Fimg4976td.jpg&hash=9f51165a8d3c3c60c8d083d113a7b5e067c3165a)
cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg69.imageshack.us%2Fimg69%2F5819%2Fpostsmokecheese.jpg&hash=54e8758c6ee4f5b05681e7f2b74cc4e95d3101db)
juicy lucy
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg12.imageshack.us%2Fimg12%2F4079%2Fjuicylucy.jpg&hash=3f6e0d73c234fe82ad4bd2cac8d4b65292143e10)
chuck roast for pulled beef
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg138.imageshack.us%2Fimg138%2F9030%2Fchuckroast.jpg&hash=e03bf61b6c35d1994a2357a757648e2b8d054b90)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg521.imageshack.us%2Fimg521%2F7655%2Fpulledbeef.jpg&hash=e1b0225332ce305541e90ba7d434c18c13c8513a)
apple pie (no smoke)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg259.imageshack.us%2Fimg259%2F3481%2Fapplepiej.jpg&hash=1b07a4b6baedca2a5cfb3be4321399289e4ff57b)
Post by: AST on December 04, 2012, 10:11:13 PM
i want to dry hump that tri-tip
and do tell more about this juicy lucy, I am intrigued
Post by: tdaver on December 05, 2012, 08:36:08 PM
and do tell more about this juicy lucy, I am intriguedTake two hamburger patties, put cheese in between and then seal up the edges to make one big cheese stuffed burger. I used gouda and smoked the burgers instead of grilling.
How did you prep and cook the rack of lamb? I have a leg in the freezer. Any suggestions?
How long did you smoke the chiles?
Post by: p1k3 on December 05, 2012, 08:57:13 PM
But good grief, I'm going to have to bust out the egg this weekend because the last couple pages of this thread....
Tdaver what are you smoking with? Stuff looks great :thumbs:
Post by: pissclams on December 05, 2012, 09:00:47 PM
more roasting than smoking
Post by: kim carnes on December 05, 2012, 09:02:06 PM
I've done rack of lamb by rubbing it w/ olive oil then rubbing it w/ herb, using lump and hickory at 325 until somewhere between medium rare/rare
more roasting than smoking
how much salt do you brine that in?
Post by: 420seriouscat69 on December 05, 2012, 09:23:10 PM
Post by: tdaver on December 05, 2012, 09:53:16 PM
Tdaver what are you smoking with?Keg
I've done rack of lamb by rubbing it w/ olive oil then rubbing it w/ herb, using lump and hickory at 325 until somewhere between medium rare/rareThanks clams.
more roasting than smoking
Post by: AST on December 05, 2012, 10:38:58 PM
and do tell more about this juicy lucy, I am intriguedTake two hamburger patties, put cheese in between and then seal up the edges to make one big cheese stuffed burger. I used gouda and smoked the burgers instead of grilling.
How did you prep and cook the rack of lamb? I have a leg in the freezer. Any suggestions?
How long did you smoke the chiles?
if it's a high quality rack, I do as clams says on the prep and then smoke it at 225 to 135-140 (I lay it down on a bed of rosemary boughs and crushed garlic cloves)
if it's a low quality rack, I pour over a 1:2:2 mixture of basalmic, soy and worcestershire and flip it a couple times, then finish it up the same
on smoking the chiles, lightly brush with oil and bake or smoke until the skin starts to peel, then take them off and peel the skin and use the chiles for your sauce (same method as you would roasting in an oven)
how much salt do you brine that in?
I know that you weren't asking me but if it's a quality rack, doesn't need a brine, just the same as a quality cut of beef
Post by: pissclams on December 05, 2012, 10:46:11 PM
I want to experience a 'Clams dinner. Set it up bud. TIA.you missed out on B12TourneyKC_MODS PAK 2008
Post by: AST on December 05, 2012, 10:53:27 PM
i haven't brined any beef or pork, or lamb. i might brine a brisket sometime but haven't had the need to. easier way to say that is that i only brine poultry/chicken/turkey. i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.
everything you just said :love:
if I wasn't such a crap tier poster we could be internet besties :cheers:
Post by: kansas_troll_patrol on December 06, 2012, 10:58:18 AM
Post by: pissclams on December 06, 2012, 11:33:44 AM
i'd recommend electric smokers over propane.
Post by: kansas_troll_patrol on December 06, 2012, 11:42:58 AM
i'm assuming you can't have charcoal on a wood deck b/c of city code?
i'd recommend electric smokers over propane.
That's correct. My fear with electric is that I've read a lot of reviews about the heating elements going out and then the smoker is just SOL. Also in my current situation I do not have any outlets outside. I would be forced to leave a sliding door open for power & that's not a viable option for 6+ hours.
Should I waste my time with a propane smoker, or just wait a few years until I can purchase and use a charcoal smoker? TIA
Post by: pissclams on December 06, 2012, 01:41:51 PM
i can't give you any advice related to the propanes although i have no idea how much gas they go through in a 12 hour smoke at 225?
maybe an option would be to buy a charcoal smoker and use it in your parking lot or a sidewalk close to your building.
Post by: asava on December 06, 2012, 03:17:46 PM
Post by: kansas_troll_patrol on December 07, 2012, 06:03:13 AM
yeah the electrics do have an issue with the elements going out. i've read the same.
i can't give you any advice related to the propanes although i have no idea how much gas they go through in a 12 hour smoke at 225?
maybe an option would be to buy a charcoal smoker and use it in your parking lot or a sidewalk close to your building.
I did look into the dual fuel smokers. You can use either propane or charcoal to smoke. I'm thinking that might be an option for me because it allows me to smoke now and when I move somewhere I can use charcoal it would still be a good option.
Post by: WillieWatanabe on December 07, 2012, 06:31:38 AM
Post by: Cire on December 07, 2012, 05:12:19 PM
i'll recommend the Weber Smokey Mountain every day of the year. :D
I didn't do any turkey this year :( really mad at myself. Did a pork shoulder last weekend though.
Post by: WillieWatanabe on December 07, 2012, 10:25:05 PM
i'll recommend the Weber Smokey Mountain every day of the year. :D
I didn't do any turkey this year :( really mad at myself. Did a pork shoulder last weekend though.
me neither. never had the time around thanksgiving. Maybe if the weather cooperates around Christmas i'll try a turkey. Looks fun.
Post by: ChiComCat on December 08, 2012, 09:39:22 AM
Post by: AST on December 08, 2012, 02:00:05 PM
also, just dropped a 3# salmon on: did it differently today, brined it for 8 hours and then slightly air cured it, now I'm gonna blast it with heavy smoke and low heat, hopefully making a great cold appetizer on a cracker with cream cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-08134051.jpg&hash=d7cd657319e351b74f1d1b7aede73fa40ae0abc8)
Post by: kim carnes on December 08, 2012, 02:03:01 PM
i haven't brined any beef or pork, or lamb. i might brine a brisket sometime but haven't had the need to. easier way to say that is that i only brine poultry/chicken/turkey. i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.
:confused: i thought you didn't consume sodium
Post by: jtksu on December 08, 2012, 02:19:52 PM
i haven't brined any beef or pork, or lamb. i might brine a brisket sometime but haven't had the need to. easier way to say that is that i only brine poultry/chicken/turkey. i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.
:confused: i thought you didn't consume sodium
Not sure you know what a brine does...
Post by: kim carnes on December 08, 2012, 02:21:48 PM
i haven't brined any beef or pork, or lamb. i might brine a brisket sometime but haven't had the need to. easier way to say that is that i only brine poultry/chicken/turkey. i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.
:confused: i thought you didn't consume sodium
Not sure you know what a brine does...
what does it do?
Post by: jtksu on December 08, 2012, 04:08:57 PM
i haven't brined any beef or pork, or lamb. i might brine a brisket sometime but haven't had the need to. easier way to say that is that i only brine poultry/chicken/turkey. i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.
:confused: i thought you didn't consume sodium
Not sure you know what a brine does...
what does it do?
I doesn't add nearly the sodium you might think. Some sodium transfers via diffusion, no osmosis, etc. Here's some light reading that explains in in insanely great detail.
http://old.cbbqa.org/articles/Salt/SaltBrining.html
Post by: p1k3 on December 19, 2012, 06:49:33 PM
Anyone have experience with flavor injectors? Kind of want to shoot this up with garlic and spices. Thoughts? tia
Post by: steve dave on December 19, 2012, 06:51:14 PM
Post by: p1k3 on December 19, 2012, 06:54:55 PM
Post by: steve dave on December 19, 2012, 07:01:12 PM
sounds really good SD :thumbs:. what are you doing this year?
Driving 8 hours!
Post by: Dugout DickStone on December 19, 2012, 07:06:16 PM
sounds really good SD :thumbs:. what are you doing this year?
Driving 8 hours!
It's going to snow all over your crap. Ts & Ps
Post by: steve dave on December 19, 2012, 07:08:44 PM
sounds really good SD :thumbs:. what are you doing this year?
Driving 8 hours!
It's going to snow all over your crap. Ts & Ps
car or whatever, engage snow setting
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fasset0.cbsistatic.com%2Fcnwk.1d%2Fi%2Ftim%2F2010%2F11%2F09%2F34121732_SS13_441x294.jpg&hash=a3bdca768abc15502fd92f5d2bd44a004b38411a)
Quote from: 2012 Jeep Grand Cherokee Limited
SNOW SETTING ENGAGED!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.gifsoup.com%2Fview4%2F1782684%2Fdonuts-o.gif&hash=8a869db20e788ed515dae6d5c43eefbe7e569c53)
Post by: pissclams on December 19, 2012, 07:14:23 PM
last year I did a beef tenderloin roast with black truffle mac n' cheese and parmesan asparagus. was probably the best thing I've every accomplished.
this is pretty much what i do every year minus the black truffle mac & cheese part. prob have some sort of potato with the meat and asparagus. tenderloin is smoked to rare/med rare.
Post by: p1k3 on December 19, 2012, 07:28:23 PM
Post by: Cire on December 19, 2012, 07:35:57 PM
Post by: p1k3 on December 19, 2012, 07:42:08 PM
Post by: kim carnes on December 19, 2012, 07:42:45 PM
Post by: Cire on December 19, 2012, 07:47:06 PM
good point but i really want to shoot it up with some cracked pepper and garlic. I used to post on bbqbretheren btw. Forgot about that siteI consult it every time I try something new
Post by: AST on December 19, 2012, 08:21:12 PM
what are goemaws cooking for xmas? Me, you ask? Prime rib. Ive only done one of these before. Turned out good, but im shooting for medium rare this time.
Anyone have experience with flavor injectors? Kind of want to shoot this up with garlic and spices. Thoughts? tia
like has been mentioned, shouldn't/wouldn't want to inject a "prime" ribeye roast. what I do like to do is lay it down on a bed of rosemary and smashed garlic (I'm talking trimming boughs from a bush not buying little packets at the store). the flavor will get into the meat and is awesome. and instead of injecting the cracked pepper, make it the main ingredient in your dry rub
also, when the roast is about done, I take those same rosemary boughs and my drip pan and put them on the stove for an au jus
Post by: pissclams on December 19, 2012, 08:45:48 PM
clams have you ever used a meat injector thing?
not on a prime rib. like alexander said, i'd just rub it with herbs and pepper. i don't like a lot of herb taste and the ones i've cooked in the past have really absorbed a lot if the herb flavor. maybe consider using some browning sauce on it.
Post by: Cire on December 19, 2012, 09:01:29 PM
Post by: Cire on December 19, 2012, 09:02:14 PM
Post by: tdaver on December 19, 2012, 09:17:54 PM
http://www.amazingribs.com/recipes/beef/prime_rib_roast.html
Post by: wetwillie on December 19, 2012, 09:41:14 PM
This guy's recipes have always turned out well for me. Lots of how and why in his writeups too, if you like that.
http://www.amazingribs.com/recipes/beef/prime_rib_roast.html
Have some self respect and learn how to cook without a recipe.
Post by: p1k3 on December 19, 2012, 10:02:14 PM
Post by: tdaver on December 19, 2012, 10:56:15 PM
This guy's recipes have always turned out well for me. Lots of how and why in his writeups too, if you like that.
http://www.amazingribs.com/recipes/beef/prime_rib_roast.html
Have some self respect and learn how to cook without a recipe.
:jerk: it's a good starting point for a first try at something
Post by: Cire on December 19, 2012, 10:57:47 PM
Post by: pissclams on December 19, 2012, 10:58:43 PM
start with a good recipe and grow from there
Post by: Bloodfart on December 19, 2012, 11:21:32 PM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with
start with a good recipe and grow from there
what piece of meat costs $100?
Post by: pissclams on December 20, 2012, 12:19:31 AM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with
start with a good recipe and grow from there
what piece of meat costs $100?
the piece of meat we're talking about
Post by: Bloodfart on December 20, 2012, 12:35:41 AM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with
start with a good recipe and grow from there
what piece of meat costs $100?
the piece of meat we're talking about
JESUS CHRIST perhaps I should treat the meat with more respect. :ohno:
Post by: MeatSauce on December 20, 2012, 09:56:52 AM
Post by: Institutional Control on December 20, 2012, 09:58:12 AM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker? meat is not a good suggestion, he is a meat snob and "has a guy" for all that.
A bottle of Jack.
Post by: pissclams on December 20, 2012, 11:59:13 AM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker? meat is not a good suggestion, he is a meat snob and "has a guy" for all that.
how much are you going to spend
Post by: _33 on December 20, 2012, 12:01:12 PM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker? meat is not a good suggestion, he is a meat snob and "has a guy" for all that.
Go to Smoke and Fire and get some rubs or marinades and stuff.
http://www.smokenfire.com/89-flavors
Post by: Institutional Control on December 20, 2012, 12:06:25 PM
Post by: Cire on December 20, 2012, 12:07:44 PM
I want to buy a smoker. Any suggestions for a starter kit? I'm a smoking virgin.
smokey mountain
Post by: MeatSauce on December 20, 2012, 12:20:45 PM
under $50what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker? meat is not a good suggestion, he is a meat snob and "has a guy" for all that.
how much are you going to spend
Post by: Cire on December 20, 2012, 12:31:00 PM
Post by: tdaver on December 21, 2012, 09:47:29 AM
I've heard people say that they don't like lamb because of a weird taste/smell, but this was as good as any beef I've had.
Post by: ben ji on December 21, 2012, 10:00:30 AM
Grilled a leg of lamb last night for the first time. Boned, butterflied, then marinated overnight in an olive/garlic/herb mixture. Cooked at 400F direct to a 130F internal temp.
I've heard people say that they don't like lamb because of a weird taste/smell, but this was as good as any beef I've had.
I cook lamb chops all the time and I think they are delicious, they do have a weird smell though.
The Price Chopper by my house sells single lamb chops for something stupid like $3.50
Post by: Cire on December 21, 2012, 04:38:26 PM
Post by: EMAWmeister on December 24, 2012, 12:56:24 PM
Post by: p1k3 on December 24, 2012, 09:55:36 PM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with
start with a good recipe and grow from there
what piece of meat costs $100?
the piece of meat we're talking about
fwiw the standing rib roasts i got are not "prime" grade and together are about 80 dollars for 9.5 lbs total. They will go on the Egg at about 11:30 and should be ready before 2:30.
Used a steak rub frombthe store and then I made an herb crust out of basil, thyme, dill, and shallots. Basically a knock off of the hibachi hut recipe.
Also made a pretty good Au Jus sauce to go with.
Post by: pissclams on December 25, 2012, 01:17:07 AM
Post by: Dr Rick Daris on December 25, 2012, 01:30:34 AM
Post by: bones129 on December 25, 2012, 01:36:22 AM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
Post by: Dr Rick Daris on December 25, 2012, 01:41:30 AM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
Post by: p1k3 on December 25, 2012, 05:45:02 PM
cant wait for the full report, pike. don't over cook!
nailed the medium rare i was shooting for thanks to my new remote thermometer by redi check (highly recommendo :love:)
took closer to 4 hours than i thought but thats no big deal
Post by: Pete on December 25, 2012, 06:08:18 PM
Post by: EMAWmeister on December 25, 2012, 08:30:45 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F12%2F26%2Fpyjatety.jpg&hash=67d759157a52542e6cb1c329f26bd6a7cbd5e9a0)
Post by: WillieWatanabe on December 26, 2012, 01:48:58 PM
Post by: Dr Rick Daris on December 26, 2012, 03:25:11 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
rough ridin' nailed it :adored:
Post by: Institutional Control on December 26, 2012, 08:23:52 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
rough ridin' nailed it :adored:
Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.
Post by: Dr Rick Daris on December 26, 2012, 08:32:58 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
rough ridin' nailed it :adored:
Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.
thanks. i was going balistic because i was told that the inlaws had cherry and apple wood chips but when i went to look on christmas morning there was only mesquite and hickory and i was like oh no, i'm screwed. then i just kept looking and looking and in the corner of the garage i found some apple pellets in some kind of tin can tuna type container that would be used on a gas grill to smoke. opened the can, took them out and the rest is smoking history. close call though and lesson learned. bring your own wood chips if smoking at a house that isn't yours. byowc for life from here on out.
Post by: Institutional Control on December 26, 2012, 08:36:39 PM
Post by: 8manpick on December 26, 2012, 10:25:21 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
20 pounds is an excellent size. What are you serving with it?
no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
rough ridin' nailed it :adored:
Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.
Nope, biggest. I've been advocating for daris as best poster/biggest stud for what must be years now. Had a drunken IRL argument with SD about it at fattyfest.
Post by: AST on December 28, 2012, 04:40:38 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28145750_zps5787828d.jpg&hash=8d92886a1bdaf1bd67e7355dab18a3777b59c73a)
will post a pic of the spread when finished
it will be legend, wait for it
Post by: AST on December 28, 2012, 08:08:38 PM
not my best effort but still deliscious
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28192425_zps27388ee1.jpg&hash=8c474123b493dd03c3cd3d84955d956076d24695)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28193007_zps18c08323.jpg&hash=8220f080200bf432c8c01ec5bae0444d4ef260a4)
roasted bacon brussell sprouts, roasted fingerling potatoes w/ red pearl onions, sauteed mushroom and vidalia onions & au jus from drippings
Post by: bones129 on December 28, 2012, 08:13:06 PM
Post by: BBF$$Kat on December 28, 2012, 08:36:13 PM
have a 7# standing ribeye roast on the smokerHey ASTramp I am sure it is posted in the thread somewhere, but what is the smoker you are using? The prime rib looks :drool:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28145750_zps5787828d.jpg&hash=8d92886a1bdaf1bd67e7355dab18a3777b59c73a)
will post a pic of the spread when finished
it will be legend, wait for it
Post by: AST on December 28, 2012, 09:41:36 PM
have a 7# standing ribeye roast on the smokerHey ASTramp I am sure it is posted in the thread somewhere, but what is the smoker you are using? The prime rib looks :drool:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28145750_zps5787828d.jpg&hash=8d92886a1bdaf1bd67e7355dab18a3777b59c73a)
will post a pic of the spread when finished
it will be legend, wait for it
I am using an Oklahoma Joe's horizontal with an offset firebox
Sent from my SPH-D700 using Tapatalk 2
Post by: kansas_troll_patrol on December 30, 2012, 01:47:49 PM
edit:
Here is the image. Sorry!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FwsXmy.jpg&hash=e7f2043f570ec16ea03092a529feddeb7923d728)
[attachment deleted by admin]
Post by: jtksu on December 30, 2012, 04:05:45 PM
ary
not my best effort but still deliscious
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28192425_zps27388ee1.jpg&hash=8c474123b493dd03c3cd3d84955d956076d24695)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28193007_zps18c08323.jpg&hash=8220f080200bf432c8c01ec5bae0444d4ef260a4)
roasted bacon brussell sprouts, roasted fingerling potatoes w/ red pearl onions, sauteed mushroom and vidalia onions & au jus from drippings
Looks great dude, the doneness is pretty much exactly where I would want it. However, you can take those brussell sprouts and shove them up your ass.
Post by: AST on December 30, 2012, 08:59:33 PM
Looks great dude, the doneness is pretty much exactly where I would want it. However, you can take those brussell sprouts and shove them up your ass.
:excited:
:horrorsurprise:
Post by: WillieWatanabe on December 31, 2012, 10:52:46 AM
Here is the Boston butt I smoked yesterday. It was my first attempt on my smoker that I got from my wife for Christmas. It was a small 3# butt that I used a KC style rub. Eventually I'll come up with my own rub andsauce.
still going to try ribs??
Post by: Mikeyis4dcats on January 01, 2013, 10:40:32 AM
Post by: AST on January 01, 2013, 09:39:18 PM
fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.
this is so true
got mine on the stalk (they are in the cabbage family and can be found fresh until mid winter) and did all the trimming myself
they are so yummy
Post by: Cire on January 01, 2013, 10:16:29 PM
Post by: bones129 on January 01, 2013, 10:24:03 PM
fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.
this is so true
got mine on the stalk (they are in the cabbage family and can be found fresh until mid winter) and did all the trimming myself
they are so yummy
Learn something new every day. Because I pay more attention to libations, I didn't know b-sprouts are in the cabbage family. Mrs. Bones, who knows these kinds of things, confirms. My first nugget of new knowledge for the new year.
Sent from my Galaxy Nexus using Tapatalk 2
Post by: kansas_troll_patrol on January 02, 2013, 06:18:55 AM
Here is the Boston butt I smoked yesterday. It was my first attempt on my smoker that I got from my wife for Christmas. It was a small 3# butt that I used a KC style rub. Eventually I'll come up with my own rub andsauce.
still going to try ribs??
Yup. I smoked these ribs for our New Years Eve party. I used a combination of apple and mesquite wood & the 3 2 1 method. Ribs came out pretty good for the first attempt & I learned a few things that I want to tweak.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F4f5Eq.jpg%3F1%3F1047&hash=c64a8d216ae444d1e80d1109769e1a3dd6006086)
Post by: kansas_troll_patrol on January 11, 2013, 09:56:51 PM
Post by: jtksu on January 11, 2013, 10:01:52 PM
I'm trying some chicken legs tomorrow. I bought a creole butter to inject that was recommended to me. I'm wondering how long before I put the legs in the smoker I can inject the marinade. TIA for any advice.
Never had drumsticks from a smoker but my aunt and uncle smoke wings and they're rough ridin' fantastic.
Post by: Cire on January 11, 2013, 10:24:36 PM
Post by: pissclams on January 12, 2013, 10:02:25 AM
Post by: kansas_troll_patrol on January 12, 2013, 11:34:50 AM
what is a chicken leg? like a drumstick?
Yeah a drumstick. Sorry for the confusion. We grew up calling them legs. I'm not really sure why. :dunno:
They're in the smoker now. I injected them about 30 minutes before I put them on. Hopefully it goes well.
Post by: ChiComCat on January 12, 2013, 12:38:11 PM
Post by: kansas_troll_patrol on January 12, 2013, 03:19:49 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FbeauB.jpg&hash=fbb49555c4a0ba3e87a518676f79bacd60b69490)
Post by: ChiComCat on January 12, 2013, 03:24:45 PM
Post by: Cire on January 12, 2013, 05:29:30 PM
Post by: kansas_troll_patrol on January 12, 2013, 11:18:18 PM
I've never been able to get edible skin on a smoker
Well before I put the rub on the drumsticks I applied a light layer of extra virgin olive oil. I read a few times that it would help the skin firm up. It seemed to work as the skin turned out almost perfect. It wasn't crunchy, but it wasn't chewy either. I was very happy with that part.
Post by: Dr Rick Daris on January 12, 2013, 11:23:00 PM
Post by: jtksu on January 12, 2013, 11:31:31 PM
you can also smoke and then bring in for the last little bit and put under a broiler or something i guess. honestly every time i've smoked drumbsticks i just pull the skin off before smoking them. just doesn't do a whole lot for me to leave it on.
Probably wouldn't want to use olive oil under a broiler... Im thinking keeping the skin on would be nice to help keep the meat moist, maybe remove after cooking?
Post by: bones129 on January 12, 2013, 11:32:32 PM
Would eat
:thumbs: :lick:
Post by: Cire on January 12, 2013, 11:33:24 PM
Post by: Dr Rick Daris on January 12, 2013, 11:37:24 PM
the skin has fat, leave it, you can serve it without skin. Just make sure you push your rub under the skin.
i don't think that whole fat is good thing works for chicken. no proof to back this up though. for like a whole chicken yeah leave the skin on or whatever i guess. but for just a drummy? meh. goodbye skin.
Post by: jtksu on January 12, 2013, 11:56:14 PM
the skin has fat, leave it, you can serve it without skin. Just make sure you push your rub under the skin.
i don't think that whole fat is good thing works for chicken. no proof to back this up though. for like a whole chicken yeah leave the skin on or whatever i guess. but for just a drummy? meh. goodbye skin.
Clearly, chicken fat isn't something you want eat a chunk of but it's still very useful to keep the meat moist. If you like your results without it, awesome. I would keep as an almost failsafe type of thing. But thats just me.
Post by: bones129 on January 13, 2013, 12:02:19 AM
Post by: Cire on January 13, 2013, 09:53:33 AM
Post by: ChiComCat on January 13, 2013, 09:56:12 AM
Post by: WillieWatanabe on January 19, 2013, 09:31:52 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F2huToW3.jpg&hash=8bfa1633f3687dc10be6e8c300df773b2801404b)
Post by: wes mantooth on January 19, 2013, 10:17:37 PM
Post by: bones129 on January 19, 2013, 10:49:07 PM
Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty. :lick:
Post by: wes mantooth on January 19, 2013, 10:58:10 PM
Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty. :lick:
This isn't a crockpot thread
Post by: bones129 on January 19, 2013, 11:26:09 PM
Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty. :lick:
This isn't a crockpot thread
No crockpot involved here. She does it in the oven. Considering the thread title, I think her pulled pork fits nicely in the "etc." category.
Post by: jtksu on January 19, 2013, 11:35:02 PM
Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty. :lick:
This isn't a crockpot thread
No crockpot involved here. She does it in the oven. Considering the thread title, I think her pulled pork fits nicely in the "etc." category.
I'm not a huge sauce fan so crockpot pulled pork isn't my favorite. Much rather have it cooked and sauce on the side. If it's really good, I won't even use sauce. Side note- I'm not really much of a condiment fan at all.
Post by: kansas_troll_patrol on January 20, 2013, 09:54:13 AM
Post by: WillieWatanabe on January 20, 2013, 11:37:37 AM
WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!
wesmantooth: no need to be jealous :babywillie:
Post by: wes mantooth on January 20, 2013, 01:48:16 PM
WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!
wesmantooth: no need to be jealous :babywillie:
You charred the crap out of them. But maybe you never had good ribs before dunno.
Post by: WillieWatanabe on January 20, 2013, 02:10:50 PM
WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!
wesmantooth: no need to be jealous :babywillie:
You charred the crap out of them. But maybe you never had good ribs before dunno.
:lol:
Post by: wetwillie on January 20, 2013, 02:23:25 PM
WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!
wesmantooth: no need to be jealous :babywillie:
You charred the crap out of them. But maybe you never had good ribs before dunno.
:lol:
Omg wes man tooth probably parboils his ribs. Lmao.
Post by: kansas_troll_patrol on January 20, 2013, 02:42:46 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyNQixTn.jpg&hash=f862985d05cd9ebf6e60f0f81e26b489c253daa3)
Post by: wes mantooth on January 20, 2013, 03:03:33 PM
WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!
wesmantooth: no need to be jealous :babywillie:
You charred the crap out of them. But maybe you never had good ribs before dunno.
:lol:
Omg wes man tooth probably parboils his ribs. Lmao.
No idea what this means
Post by: WillieWatanabe on January 20, 2013, 05:07:31 PM
First go at some beef jerky. I'll never complain about the price of jerky again. By far the most labor intensive thing I've ever cooked. But it taste great!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyNQixTn.jpg&hash=f862985d05cd9ebf6e60f0f81e26b489c253daa3)
Looks good KTP. What flavor would you say they are?
Post by: kansas_troll_patrol on January 20, 2013, 07:06:49 PM
First go at some beef jerky. I'll never complain about the price of jerky again. By far the most labor intensive thing I've ever cooked. But it taste great!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyNQixTn.jpg&hash=f862985d05cd9ebf6e60f0f81e26b489c253daa3)
Looks good KTP. What flavor would you say they are?
Beef flavored :dunno: I'm really not sure. Maybe like a sweet mesquite or something like that.
Post by: WillieWatanabe on January 20, 2013, 07:08:29 PM
First go at some beef jerky. I'll never complain about the price of jerky again. By far the most labor intensive thing I've ever cooked. But it taste great!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyNQixTn.jpg&hash=f862985d05cd9ebf6e60f0f81e26b489c253daa3)
Looks good KTP. What flavor would you say they are?
Beef flavored :dunno: I'm really not sure. Maybe like a sweet mesquite or something like that.
ahh ok. wasn't sure if whatever you marinated the beef in, was teriyaki or something like that.
Post by: kansas_troll_patrol on January 20, 2013, 08:50:10 PM
First go at some beef jerky. I'll never complain about the price of jerky again. By far the most labor intensive thing I've ever cooked. But it taste great!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyNQixTn.jpg&hash=f862985d05cd9ebf6e60f0f81e26b489c253daa3)
Looks good KTP. What flavor would you say they are?
Beef flavored :dunno: I'm really not sure. Maybe like a sweet mesquite or something like that.
ahh ok. wasn't sure if whatever you marinated the beef in, was teriyaki or something like that.
Honestly there isn't one thing that went in to the marinade that really defined the flavor. It had some honey. Lots of pepper, A1 steak sauce, onion chowder, garlic chowder, a beef rub and and a cure. I think that was all that went in. I can find the recipe if you're interested in a jerky day. The hardest thing was keeping the smoker at 140.
Post by: puniraptor on January 20, 2013, 09:13:12 PM
Post by: AST on January 20, 2013, 10:17:48 PM
Post by: kim carnes on January 20, 2013, 10:18:34 PM
nice job on the ribs and jerky guys
yeah, especially puniraptor
Post by: jtksu on January 20, 2013, 10:38:06 PM
Post by: Cire on January 20, 2013, 11:21:15 PM
Post by: Institutional Control on January 22, 2013, 07:56:32 AM
Since my jerky thread never took off/got turned into a jerky boys thread I'll ask this here: Anyone ever tried that little jerky place in Le Roy, KS called Luther's? It looks a lot like the jerky I used to get the some locker in Emporia... Guess I'll just order some and see if it's similar because that stuff was so good that it still haunts my dreams.
Luther's jerky is great. Maybe the best.
Post by: Institutional Control on January 22, 2013, 07:57:14 AM
Post by: Cire on January 22, 2013, 09:07:49 AM
I'm buying a smoker next month.
smokey mountain?
Post by: Institutional Control on January 22, 2013, 09:11:00 AM
I'm buying a smoker next month.
smokey mountain?
Not sure, yet. I'm going to look around for the next few weeks. Probably go to Lowes and Home Depot this weekend and see what they have that I like.
Post by: pissclams on January 22, 2013, 09:16:25 AM
Post by: Institutional Control on January 22, 2013, 09:28:05 AM
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
Post by: WillieWatanabe on January 22, 2013, 09:29:58 AM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
Smokey Mountain. All day everyday.
Post by: pissclams on January 22, 2013, 09:43:00 AM
Post by: AST on January 22, 2013, 06:37:08 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers
horizontal smokers that have offset fireboxes that can also be used as grills
I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)
It is big but under $5oo it is hard to find something that can do so much
Post by: Institutional Control on January 22, 2013, 06:40:43 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers
horizontal smokers that have offset fireboxes that can also be used as grills
I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)
It is big but under $5oo it is hard to find something that can do so much
Well, I live in the Dallas area. I will check those out. Thank you.
Post by: pissclams on January 22, 2013, 06:51:46 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers
horizontal smokers that have offset fireboxes that can also be used as grills
I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)
It is big but under $5oo it is hard to find something that can do so much
i've heard more than once that the Okie Joe's that Lowe's/Home Depot sells are crap (cheap welds, crappy thin metal used, fall apart) that are made in China. not what they used to be.
Post by: AST on January 22, 2013, 07:07:48 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.
I don't want anything too big but would like to be able to put a slab or two of ribs on it.
I also would like to spend less than $500.
I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers
horizontal smokers that have offset fireboxes that can also be used as grills
I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)
It is big but under $5oo it is hard to find something that can do so much
i've heard more than once that the Okie Joe's that Lowe's/Home Depot sells are crap (cheap welds, crappy thin metal used, fall apart) that are made in China. not what they used to be.
Interesting, I got mine years back before they were bought out. Same people that made them before they sold now make "Horizon" that are sold at Bass Pro and can't be bought for much less than $1000
The one I saw looked similar dimension but did not have quite the same feel so I don't doubt the truth in this
Post by: pissclams on January 22, 2013, 07:53:06 PM
Post by: kansas_troll_patrol on January 28, 2013, 06:12:41 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FZv6p08X.jpg&hash=80a233d864c9184acd02ce65f728a861c1132830)
Post by: Cire on January 28, 2013, 06:53:51 AM
Post by: _33 on January 28, 2013, 08:52:01 AM
Post by: pissclams on January 28, 2013, 09:09:10 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F-M3YOLgJWKJI%2FThZfSDeJ4MI%2FAAAAAAAAB0U%2FdNnyo9RqfRE%2Fs1600%2FIMG_8276.JPG&hash=b3bacc303b610183e5b752d438180ed8ebad32d7)
Post by: Institutional Control on February 08, 2013, 05:25:44 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.meijer.com%2Fassets%2Fproduct_images%2Fstyles%2Fxx_large%2F1000947_789792267197_A_600.jpg&hash=0c4368d6e861c3cbc95ccb4c07b59968ab46c9e8)
Post by: ChiComCat on February 08, 2013, 05:30:25 PM
So, what's the expert opinion on fake green eggs?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.meijer.com%2Fassets%2Fproduct_images%2Fstyles%2Fxx_large%2F1000947_789792267197_A_600.jpg&hash=0c4368d6e861c3cbc95ccb4c07b59968ab46c9e8)
BGE die hards swear they're the devil. If I were doing it again, I might give the knockoffs a closer look. The one you posted looks cheap as crap though. Is that plastic?
Post by: Institutional Control on February 08, 2013, 05:45:17 PM
Post by: ChiComCat on February 08, 2013, 05:51:37 PM
I'm not sure if this is the same one I just saw at Lowe's but it's the same price. $300. The one at Lowe's was not plastic.
Yea, the Lowes knockoffs I would've considered. They look a lot better/more similar than the one you posted. I would try to find someone that has a reason why they are worse that is verifiable. Short of it being some different type of ceramic that is cheaper/sucks, I really don't know how they could be much different.
Post by: tdaver on February 08, 2013, 08:23:16 PM
So, what's the expert opinion on fake green eggs?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.meijer.com%2Fassets%2Fproduct_images%2Fstyles%2Fxx_large%2F1000947_789792267197_A_600.jpg&hash=0c4368d6e861c3cbc95ccb4c07b59968ab46c9e8)
I saw a red one of these at Menards a couple years ago when they first came out. It was called The Big Red Kamado Kooker originally I think. Dillon's was carrying a black version for awhile, as recently as last summer I think. I have not seen this latest version. It is not ceramic. It's double wall steel with insulation between like the Keg. I liked the grate (cast iron, a removable section for access to the fire, and a second tier). The bottom is removeable as well for easy cleanup under the fire bowl but I would think that could air leaks and temp control difficult. There are a few owners that post on the Keg forum that modified a few things to deal with leaks and temp control and then had good results. Can't beat the price.
Post by: p1k3 on February 08, 2013, 08:27:02 PM
Post by: AST on February 08, 2013, 11:03:51 PM
There are some ceramic cookers just as good if not better than the Big Green Egg. I don't believe the one pictured above is one of them.
Primo's are good, also they are made in the USA
Post by: p1k3 on February 08, 2013, 11:16:29 PM
There are some ceramic cookers just as good if not better than the Big Green Egg. I don't believe the one pictured above is one of them.
Primo's are good, also they are made in the USA
Agree. My uncle has a Primo and works magic with it.
Post by: kansas_troll_patrol on February 10, 2013, 06:48:26 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FcD0XCOx.jpg&hash=ac8d4fe6e882336dc74bb438ab368f38fce4e14e)
Post by: Farley Grudge on February 10, 2013, 06:55:27 PM
So, what's the expert opinion on fake green eggs?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.meijer.com%2Fassets%2Fproduct_images%2Fstyles%2Fxx_large%2F1000947_789792267197_A_600.jpg&hash=0c4368d6e861c3cbc95ccb4c07b59968ab46c9e8)
I saw a red one of these at Menards a couple years ago when they first came out. It was called The Big Red Kamado Kooker originally I think. Dillon's was carrying a black version for awhile, as recently as last summer I think. I have not seen this latest version. It is not ceramic. It's double wall steel with insulation between like the Keg. I liked the grate (cast iron, a removable section for access to the fire, and a second tier). The bottom is removeable as well for easy cleanup under the fire bowl but I would think that could air leaks and temp control difficult. There are a few owners that post on the Keg forum that modified a few things to deal with leaks and temp control and then had good results. Can't beat the price.
The Char Griller here is only similar in looks. It's much lighter than the BGE or the Kamdo. Wouldn't recommend. I've reached these a bunch and when my current grill/smoker wears out I'm going with the Kamado.
Post by: EMAWmeister on February 10, 2013, 07:09:51 PM
Post by: kim carnes on February 10, 2013, 08:04:13 PM
Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
hmmm.... i do not
Post by: Cire on February 10, 2013, 09:10:10 PM
Post by: AST on February 10, 2013, 09:29:10 PM
Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
too much garlic & butter is not enough garlic & butter :thumbsup:
Post by: kansas_troll_patrol on February 10, 2013, 10:17:05 PM
(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)
Post by: EMAWmeister on February 10, 2013, 10:52:44 PM
Post by: bones129 on February 10, 2013, 11:03:48 PM
Pulled pork nachos complete with smoked sausage. Very simple and a great way to get rid of left over pulled pork.
(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)
Any sides with that? Also, what did you wash it down with?
Post by: kansas_troll_patrol on February 11, 2013, 06:09:51 AM
Pulled pork nachos complete with smoked sausage. Very simple and a great way to get rid of left over pulled pork.
Any sides with that? Also, what did you wash it down with?
No sides this time. I was really just looking for an easy way to clean up a few extra pounds of leftover pulled pork. I threw some cheese in the crock pot and didn't have to babysit anything. Next time I'll probably throw some ABT's on the smoker. I think they would go well with the sweetness of the nachos.
As for my drink. Nothing like a good stout to finish a meal.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F2.bp.blogspot.com%2F-BCMM-mXaApU%2FUDqNAkLXGnI%2FAAAAAAAAJYY%2Fyhm1i03-eFA%2Fs1600%2Fska-steel-toe-stout.jpg&hash=5cc3a0f521f6923de7ceff58f39b2499f2ddd26b)
Post by: pissclams on February 11, 2013, 08:40:46 AM
Post by: pissclams on February 11, 2013, 08:41:16 AM
Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
butter poach that lobster, son.
Post by: Farley Grudge on February 11, 2013, 10:50:06 AM
use the left over pork in chili or soft tacos/fajitas/carnitas
This. Left over pulled pork in chili is the bomb.
Post by: asava on February 21, 2013, 03:12:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FXtQFklm.jpg%3F2&hash=5f1c7ceedf36600eeb9c7e8d9c48cc9f6a89f8a9)
for almost all of my heating needs. It's a custom built, cast iron wood burning stove.
The idea that i've been pondering is whether or not it is possible to use it as a smoker. I started thinking about this when i was able to start getting a consistent quality coal from burns. Was thinking it might be possible to get a piece of cast iron cut to compartmentalize the inside chamber and allow smoke transfer to travel from one compartment to the next. The thing can get very hot, but i have also gotten pretty good at maintaining a consistent level of heat, and think it would be even easier if i cut my wood into smaller chunks. I honestly don't know enough about the functionality of it all to consider really doing it. Any suggestions?
btw, the chamber is probably about 2 1/2' X 1' X 2 1/2'. TIA.
Post by: ChiComCat on February 21, 2013, 07:26:30 PM
Post by: asava on February 28, 2013, 11:41:34 AM
http://www.thekansascitybbqstore.com/ (http://www.thekansascitybbqstore.com/)
Post by: Mikeyis4dcats on February 28, 2013, 02:03:46 PM
Pulled pork nachos complete with smoked sausage. Very simple and a great way to get rid of left over pulled pork.
(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)
slightly OT, but this http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
makes FABULOUS enchiladas.
Post by: kansas_troll_patrol on March 05, 2013, 09:33:24 AM
Pulled pork nachos complete with smoked sausage. Very simple and a great way to get rid of left over pulled pork.
slightly OT, but this http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
makes FABULOUS enchiladas.
Those look amazaballs. My wife loves Mexican food. So I'm gonna surprise her with these. Nice find.
Post by: kansas_troll_patrol on March 05, 2013, 09:35:21 AM
Post by: ChiComCat on March 05, 2013, 09:37:45 AM
Post by: AST on March 28, 2013, 07:49:53 PM
1/2 lb of venison cut with a little bit of pork fat charcoal grilled with a little touch of mesquite on the tail
followed by smoked gouda, mushrooms and onions sauteed in bacon drippings & another layer of gouda
all this goes on a toasted whole wheat bun with hellman's
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FFOOD%2F2013-03-28183645_zpsa1f67f36.jpg&hash=01d2785d788f221d3a3fbe542ff9dd31c7211864) (http://s60.photobucket.com/user/poimen/media/FOOD/2013-03-28183645_zpsa1f67f36.jpg.html)
if you say anything about my wife's easter plates or the corn or ceasar, you are burying the lead
Post by: pissclams on March 28, 2013, 07:59:39 PM
Post by: AST on March 28, 2013, 08:01:48 PM
who would talk crap on corn or a Caesar salad ? two great american things. patriots. also this might belong in the food invented thread, son.
:excited: :blush: :billdance:
Post by: WillieWatanabe on March 28, 2013, 08:02:41 PM
Post by: AST on March 28, 2013, 08:09:09 PM
good lord that looks amazing.
oh it was my friend
it. was.
Post by: Cire on March 28, 2013, 08:24:58 PM
Post by: AST on March 28, 2013, 08:54:07 PM
Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
Post by: pissclams on March 28, 2013, 08:58:37 PM
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
Post by: jtksu on March 28, 2013, 08:59:48 PM
Post by: AST on March 28, 2013, 09:04:35 PM
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
yeah, I think she just likes the taste of it
the ceasar was my doing, love me some anchioves
Post by: pissclams on March 28, 2013, 10:00:24 PM
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
yeah, I think she just likes the taste of it
the ceasar was my doing, love me some anchioves
caesar salad pro tip: squeeze a half lemon over your salad after you dressed it, before serving
Post by: jtksu on March 28, 2013, 10:04:08 PM
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
yeah, I think she just likes the taste of it
the ceasar was my doing, love me some anchioves
caesar salad pro tip: squeeze a half lemon over your salad after you dressed it, before serving
It already has lemon juice in it. Do you just really like lemon juice or something? :dunno:
Post by: pissclams on March 28, 2013, 10:17:54 PM
Post by: jtksu on March 28, 2013, 10:25:06 PM
on top of the dressing, n00b :lol:
That's a lot of lemon. Maybe your dressing just isn't good so you have to add lemon juice to it?
Post by: pissclams on March 28, 2013, 10:46:23 PM
Post by: HerrSonntag on March 29, 2013, 12:56:31 AM
I've never been able to get edible skin on a smoker
Well before I put the rub on the drumsticks I applied a light layer of extra virgin olive oil. I read a few times that it would help the skin firm up. It seemed to work as the skin turned out almost perfect. It wasn't crunchy, but it wasn't chewy either. I was very happy with that part.
What i do, when i BBQ chicken (quarters usually, dirt cheap at dillons $0.70/lbs, separate into thigh/leg after cooking) is after they are done smoking, bring them in the kitchen, and stick them under the broiler skin side up for a minute or two on high, just enough to char the skin a little/blacken a little. The high heat breaks down the skin enough for it to be eddible, otherwise, you are right its far too chewy... before i discovered this trick, i usually just discarded the skin and enjoyed the sweet sweet meats.
Post by: Cire on April 02, 2013, 07:05:04 PM
I Made this tonight and it was bar none the best chicken that I've ever had. I subbed the habenero for two fresh jalepenos. Super easy cheap and unreal tasting. I'm going to do it again on the smoker. And also on the grill. I oven roasted this one. I also spatchcocked it rather than vertical roasting. It is worth a try bros.
Post by: jtksu on April 02, 2013, 10:29:34 PM
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122
I Made this tonight and it was bar none the best chicken that I've ever had. I subbed the habenero for two fresh jalepenos. Super easy cheap and unreal tasting. I'm going to do it again on the smoker. And also on the grill. I oven roasted this one. I also spatchcocked it rather than vertical roasting. It is worth a try bros.
Habaneros seldom seem necessary to me. Jalapeños provide decent heat and nice flavor without taking a dish over. Just my two cents though.
Post by: HerrSonntag on April 02, 2013, 10:47:13 PM
Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.
Post by: pissclams on April 03, 2013, 08:23:52 AM
i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer. So by summers end i had about 50 habeneros. Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.
Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.
my brine > your salt cure
Post by: Cire on April 03, 2013, 09:00:07 AM
i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer. So by summers end i had about 50 habeneros. Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.
Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.
my brine > your salt cure
the marinade/paste that I had with my bird was as good as any brining I've done. But like I said, mine was oven roasted and not grilled or smoked. I think it would best grilled to be honest. You've got to give this recipe a try.
Post by: HerrSonntag on April 03, 2013, 09:01:12 AM
on whole birds and steaks, i prefur a cure to a brine. Chops and roasts, brine away.i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer. So by summers end i had about 50 habeneros. Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.
Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.
my brine > your salt cure
Post by: pissclams on April 03, 2013, 09:55:34 AM
Post by: Mr Bread on April 03, 2013, 09:56:52 AM
Post by: Dr Rick Daris on April 03, 2013, 11:25:11 AM
Anyone ever brined up a mess of hotdogs? Feel free to try and then add to the foods invented thread.
i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.
Post by: Institutional Control on April 03, 2013, 11:26:34 AM
Post by: Mr Bread on April 03, 2013, 11:30:48 AM
Anyone ever brined up a mess of hotdogs? Feel free to try and then add to the foods invented thread.
i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.
Sounds like those are some tremendously juicy dogs you're working with. :thumbs:
Post by: Dr Rick Daris on April 03, 2013, 12:14:19 PM
Anyone ever brined up a mess of hotdogs? Feel free to try and then add to the foods invented thread.
i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.
Sounds like those are some tremendously juicy dogs you're working with. :thumbs:
that's just how i like them i guess. i also smoke them at a low temp (200) and then wrap and foil with a little bit of apple juice after the grill and then slowly allow them to come back to room temperature. also, i only use oscar meyer hotdogs and not any of the cheap store bought hotdogs so you know the hotdog meat is top quality, which also helps.
Post by: meow meow on April 03, 2013, 12:48:57 PM
Anyone ever brined up a mess of hotdogs? Feel free to try and then add to the foods invented thread.
i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.
Sounds like those are some tremendously juicy dogs you're working with. :thumbs:
that's just how i like them i guess. i also smoke them at a low temp (200) and then wrap and foil with a little bit of apple juice after the grill and then slowly allow them to come back to room temperature. also, i only use oscar meyer hotdogs and not any of the cheap store bought hotdogs so you know the hotdog meat is top quality, which also helps.
using the highest quality cuts of meat are more important than anything else you mentioned (brining/smoking/injecting/wrapping/etc), and it sounds like you fully understand that :thumbsup:
Post by: puniraptor on April 03, 2013, 12:51:52 PM
Post by: pissclams on April 03, 2013, 01:09:54 PM
Post by: Mr Bread on April 03, 2013, 01:12:28 PM
I just take a bite of hotdog and then squirt the brine in my mouth.
I can't fully express how much this made me laugh when I read it. Lordy.
Post by: HerrSonntag on April 03, 2013, 01:29:00 PM
Post by: puniraptor on April 03, 2013, 02:11:01 PM
I just take a bite of hotdog and then squirt the brine in my mouth.
I can't fully express how much this made me laugh when I read it. Lordy.
;)
Post by: steve dave on April 10, 2013, 09:30:26 AM
Post by: scottwildcat on April 10, 2013, 10:02:00 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
Post by: Mr Bread on April 10, 2013, 10:05:09 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
neat
Post by: asava on April 10, 2013, 10:07:35 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
neat
made me lol pretty hard.
Post by: p1k3 on April 10, 2013, 10:11:37 AM
Post by: pissclams on April 10, 2013, 10:43:45 AM
Post by: AST on April 12, 2013, 07:36:20 PM
simmered some gulf shrimp in butter, lemon and spice then finished on the grill
grilled some veggie kabobs and made a roasted pepper quinoa
all to go with 2 fingers of oban 14
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2F2013-04-12190714_zps609a61f6.jpg&hash=400d782fbf6bc3606cd775148528feb2fb01d7e5) (http://s761.photobucket.com/user/Bernie4_photo/media/2013-04-12190714_zps609a61f6.jpg.html)
Post by: Cire on April 12, 2013, 09:02:03 PM
Post by: AST on April 12, 2013, 10:23:58 PM
Steak looks overdone but good stuff.
You know I thought the same thing when I cut it and took the pic but by the time I sat down and ate, every bite was medium rare
Might have been the crappy light in my kitchen, idk, because it came out perfect
Sent from my SPH-D700 using Tapatalk 2
Post by: bones129 on April 12, 2013, 10:27:00 PM
Sent from my Galaxy Nexus using Tapatalk 2
Post by: Cire on April 12, 2013, 10:46:22 PM
Steak looks overdone but good stuff.
You know I thought the same thing when I cut it and took the pic but by the time I sat down and ate, every bite was medium rare
Might have been the crappy light in my kitchen, idk, because it came out perfect
Sent from my SPH-D700 using Tapatalk 2
would eat
Post by: kim carnes on April 12, 2013, 11:19:21 PM
Post by: Institutional Control on April 15, 2013, 08:02:58 AM
Post by: Institutional Control on April 15, 2013, 08:03:50 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.cabelas.com%2Fis%2Fimage%2Fcabelas%2Fs7_550299_631_01%3Frgn%3D0%2C0%2C2000%2C833%26amp%3Bscl%3D3.8095238095238093%26amp%3Bfmt%3Djpeg%26amp%3Bid%3D2gy0MD5Z1KsDhYGw7aghc9&hash=7560908ccd65001faba6d912d25118e0a2755669)
Post by: XocolateThundarr on April 15, 2013, 08:26:25 AM
And the person who invented this is a rough ridin' genius.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.cabelas.com%2Fis%2Fimage%2Fcabelas%2Fs7_550299_631_01%3Frgn%3D0%2C0%2C2000%2C833%26amp%3Bscl%3D3.8095238095238093%26amp%3Bfmt%3Djpeg%26amp%3Bid%3D2gy0MD5Z1KsDhYGw7aghc9&hash=7560908ccd65001faba6d912d25118e0a2755669)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2Fb%2Fb3%2Fb35e20ac_starter.jpg&hash=d4858fbafe461e81605fe0662a67be1f0a89dc36)
Post by: Cire on April 15, 2013, 08:37:55 AM
However, I will buy small ones, smoke them hot and fast, chop and make the best chili ever.
Post by: WillieWatanabe on April 15, 2013, 10:11:40 AM
And the person who invented this is a rough ridin' genius.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.cabelas.com%2Fis%2Fimage%2Fcabelas%2Fs7_550299_631_01%3Frgn%3D0%2C0%2C2000%2C833%26amp%3Bscl%3D3.8095238095238093%26amp%3Bfmt%3Djpeg%26amp%3Bid%3D2gy0MD5Z1KsDhYGw7aghc9&hash=7560908ccd65001faba6d912d25118e0a2755669)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2Fb%2Fb3%2Fb35e20ac_starter.jpg&hash=d4858fbafe461e81605fe0662a67be1f0a89dc36)
:thumbs:
Post by: asava on April 15, 2013, 12:59:30 PM
Brine:
Brown Sugar
Garlic (minced)
Salt
Jerk Seasoning
Oil
Water
after brine, give a quick rub of the jerk seasoning. Used some mesquite for smoke (not my first choice, but its what happens when the wife is told to get some wood chips for smoking). Either way the result was a slightly sweet starting point that fluidly moved into a smokey spice that was awesome.
Post by: tdaver on April 15, 2013, 04:13:28 PM
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122
I Made this tonight and it was bar none the best chicken that I've ever had. I subbed the habenero for two fresh jalepenos. Super easy cheap and unreal tasting. I'm going to do it again on the smoker. And also on the grill. I oven roasted this one. I also spatchcocked it rather than vertical roasting. It is worth a try bros.
I grilled some legs last night using this marinade and it was fantastic. Thanks for posting the link. I was a little worried that habanero would be too spicy for Mrs tdaver and mini-tdavers (skin and excess rub removed for minis), but they loved it as well.
Post by: meow meow on April 15, 2013, 10:00:19 PM
grilled a 16 oz prime strip, topped with some maytag and cracked pepper
simmered some gulf shrimp in butter, lemon and spice then finished on the grill
grilled some veggie kabobs and made a roasted pepper quinoa
all to go with 2 fingers of oban 14
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2F2013-04-12190714_zps609a61f6.jpg&hash=400d782fbf6bc3606cd775148528feb2fb01d7e5) (http://s761.photobucket.com/user/Bernie4_photo/media/2013-04-12190714_zps609a61f6.jpg.html)
You eat pretty damn good
Post by: AST on April 15, 2013, 10:23:20 PM
You eat pretty damn good
:gocho:
Post by: jtksu on April 15, 2013, 11:52:05 PM
You eat pretty damn good
:gocho:
That does look really good. I love BC but not a fan of stuff like that on my steak, I feel like it overpowers the steak taste but now I'm gonna have to try it.
Post by: jtksu on April 15, 2013, 11:53:03 PM
Smoked my first brisket yesterday. Turned out pretty well all things considered. I didn't put enough charcoal in and lost all my heat about halfway through my smoke. So, lesson learned and next time should be fantastic.
Yeah, you're gonna need to periodically add fuel. No big deal.
Post by: AST on April 16, 2013, 09:06:23 PM
That does look really good. I love BC but not a fan of stuff like that on my steak, I feel like it overpowers the steak taste but now I'm gonna have to try it.
i was skeptical as well until i tried it, it is delish
i don't do it every time but when i do, yum yum
Post by: AST on April 21, 2013, 04:28:47 PM
over a couple of beers, convinced the group we needed to get the beef shin and some apps when we got a table
so we got grilled quail with wood-braised spelt and smoked artichikes (is actually an entree but we wanted quail damnit), camp bread & crispy potatoes with a smoked garlic aioli as apps
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FFOOD%2F2013-04-20142121_zps6f9d0350.jpg&hash=5bab4f5bca0b5f95ae8de45d615fcb52fb072af0) (http://s60.photobucket.com/user/poimen/media/FOOD/2013-04-20142121_zps6f9d0350.jpg.html)
we went ahead and got texas punch (port wine, sprite and fruit) and enjoyed our patio seats and the sun and waited for our beef shin
they smoke this thing for 16 hrs and serve it with fresh ricotta, chile, smoked oil borracho beans, tortillas and a 3 kale salad
i proceeded to get drunk by the time the food arrived and took a crappy pic that did not capture the full greatness of the beef shin so I'll give you my pic and a pic from dallasnews.com
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FFOOD%2F2013-04-20142712_zps7c1a8af2.jpg&hash=044e5c61a0f255519d40ec68763d9624f712c70f) (http://s60.photobucket.com/user/poimen/media/FOOD/2013-04-20142712_zps7c1a8af2.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FFOOD%2FNGL_27Woodshed15_zpsb4feb8ad.jpg&hash=2d32d5d71406b44c621baf60e088ba99a1fe9013) (http://s60.photobucket.com/user/poimen/media/FOOD/NGL_27Woodshed15_zpsb4feb8ad.jpg.html)
couple of things, yes that is a dog in the pic as they allow pets in the outdoor dining and the staff even bring out water bowls
also, we finished eating at 3:30 and the thought of more food hasn't even crossed my mind yet
next if you go there to try it, take some friends and get one of the 4 feasts such as this
lastly, my only regret is not going ahead and getting the sausage special of the day which was a rabbit & rattlesnake blend
Post by: pissclams on April 21, 2013, 04:51:55 PM
Post by: AST on April 21, 2013, 04:54:18 PM
damn that's awesome
my 1st item on the to-do list tomorrow is find a butcher in dallas that will sell me beef shins
my memorial day bash just got a whole lot more interesting
Post by: wetwillie on April 21, 2013, 06:34:13 PM
Post by: scottwildcat on April 21, 2013, 06:40:45 PM
Post by: bones129 on April 21, 2013, 10:09:47 PM
Post by: CNS on April 21, 2013, 10:42:43 PM
Looks amazing
Post by: AST on May 05, 2013, 08:08:34 PM
mesquite grilled 20 lbs chicken boobs and 20 lbs beef skirt for a cinco de mayo thingy today
was for 120 peeps and was told as I put the 1st run of meat on that lunch needed to be moved ahead 30 mins if I could make it happen so i snapped 1 pic and that is all i had time for
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130505_115114_zps11c7569b.jpg&hash=9b690dbe01fa3f291948974a446e817c6a10adce) (http://s60.photobucket.com/user/poimen/media/20130505_115114_zps11c7569b.jpg.html)
went pretty well as I had a dude tell me my beef fajita meat was better than any strip steak he had eaten so either he is poor or i am da bomb
my vote is for the latter because i am rarely seen around poors
Post by: Pete on May 05, 2013, 08:17:23 PM
just woke up from a well deserved nap
mesquite grilled 20 lbs chicken boobs and 20 lbs beef skirt for a cinco de mayo thingy today
was for 120 peeps and was told as I put the 1st run of meat on that lunch needed to be moved ahead 30 mins if I could make it happen so i snapped 1 pic and that is all i had time for
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130505_115114_zps11c7569b.jpg&hash=9b690dbe01fa3f291948974a446e817c6a10adce) (http://s60.photobucket.com/user/poimen/media/20130505_115114_zps11c7569b.jpg.html)
went pretty well as I had a dude tell me my beef fajita meat was better than any strip steak he had eaten so either he is poor or i am da bomb
my vote is for the latter because i am rarely seen around poors
How did you serve the meat? Did you dice it up
Post by: AST on May 05, 2013, 08:44:58 PM
Post by: Bqqkie Pimp on May 05, 2013, 08:54:32 PM
I have 2, 2.5lb homegrown briskets in my freezer that need smoking. We need to make arrangements.
Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.
Post by: AST on May 05, 2013, 09:28:53 PM
Mr. Supertramp...
I have 2, 2.5lb homegrown briskets in my freezer that need smoking. We need to make arrangements.
Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.
will take a look at the calendar tomorrow (that is the wife and she is asleep) and find a date that is available for said manly activities
this is so long as I can drink scotch and don't have to settle for friar fermented water
Post by: Bqqkie Pimp on May 05, 2013, 09:59:18 PM
Mr. Supertramp...
I have 2, 2.5lb homegrown briskets in my freezer that need smoking. We need to make arrangements.
Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.
will take a look at the calendar tomorrow (that is the wife and she is asleep) and find a date that is available for said manly activities
this is so long as I can drink scotch and don't have to settle for friar fermented water
Beverage of choice is negotiable... Often times I'll stick to beer if there is an extended period of drinking time so as not to black out and risk arrest.
:cheers:
Post by: jtksu on May 06, 2013, 12:17:42 AM
for fajitas, sliced 1/4" cross grain for better tenderness
It kills me when people feel the need to use more expensive cuts for fajitas. The dish is basically designed around skirt steak. Marinade it a bit and cut it correctly and you can't make better fajitas.
Post by: AST on May 06, 2013, 09:12:16 AM
Post by: pissclams on May 06, 2013, 09:49:42 AM
Post by: Emo EMAW on May 06, 2013, 09:51:18 AM
skirt steak is $7 - $8 a pound in kc
Serio? I think I pay <$4/lb but I go to like a carneceria.
Post by: pissclams on May 06, 2013, 09:54:28 AM
Post by: Cire on May 06, 2013, 01:41:01 PM
Post by: Emo EMAW on May 06, 2013, 02:19:06 PM
Also it's super cheap at the commissary on Fort LV but that probs doesn't help you.
Post by: Cire on May 06, 2013, 02:32:19 PM
Post by: HerrSonntag on May 06, 2013, 03:16:57 PM
the Carneceria in my area does sell marinated "steak" for about 3.99/lb. NOt sure what exactly it is though. just says steak.
A pet peeve of mine is when cuts of meat aren't labeled. Never buy the stuff, even if it is good, out of principle... i don't even buy steaks that have advertising slang instead of the actual cut, i.e calling a chuck steak a "flat iron steak"
Post by: AST on May 06, 2013, 03:51:32 PM
my gawd what do they charge for strip or filet
Post by: CNS on May 06, 2013, 03:57:03 PM
Post by: AST on May 06, 2013, 04:00:09 PM
I made some seriously good steak tacos yesterday with top sirloin. I made enough for 4 ppl with like $7 of steak(I hardly ever look at weight of cuts).
sirloin an make some of the best food out there if you know what you are doing
you sir sound like you know what you are doing
Post by: CNS on May 06, 2013, 04:01:22 PM
I made some seriously good steak tacos yesterday with top sirloin. I made enough for 4 ppl with like $7 of steak(I hardly ever look at weight of cuts).
sirloin an make some of the best food out there if you know what you are doing
you sir sound like you know what you are doing
:cheers:
Post by: Cire on May 06, 2013, 08:20:34 PM
Post by: tdaver on May 06, 2013, 10:56:10 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimageshack.us%2Fa%2Fimg259%2F8793%2Fmeatloafv.jpg&hash=e4ee25b667a23d0b9a48701b9431ea1f79ebf682)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimageshack.us%2Fa%2Fimg545%2F9100%2Fmeatloaf1.jpg&hash=650dc7303323756b264d4951cf45737fcb7b5eaa)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimageshack.us%2Fa%2Fimg809%2F592%2Fmeatloaf2.jpg&hash=1d4457f58ac160662fef99a0e91289ba803fce7b)
Post by: jtksu on May 06, 2013, 11:15:00 PM
the Carneceria in my area does sell marinated "steak" for about 3.99/lb. NOt sure what exactly it is though. just says steak.
A pet peeve of mine is when cuts of meat aren't labeled. Never buy the stuff, even if it is good, out of principle... i don't even buy steaks that have advertising slang instead of the actual cut, i.e calling a chuck steak a "flat iron steak"
Flat iron is a very specific cut from the chuck and it also makes great fajitas. Also, it great for groups because you can cook the thicker half to mid rare or med and the thinner half will be like med well.
Post by: HerrSonntag on May 07, 2013, 09:44:29 AM
Post by: Emo EMAW on May 07, 2013, 10:31:11 AM
Post by: Institutional Control on May 07, 2013, 10:32:48 AM
Does anyone's dad burn like everything? And it's so common that it's become cute and endearing? :love:
I bought an egg-like smoker. So far, I've burnt everything. I can't get the heat low enough. If I shut the vents, it goes out. If I open them it skyrockets.
Post by: pissclams on May 07, 2013, 10:36:14 AM
Post by: Institutional Control on May 07, 2013, 10:50:08 AM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less. this keeps me around 230 degrees with a full fire ring.Do you leave it open until your coals are ready so it doesn't get too hot?
Post by: ChiComCat on May 07, 2013, 11:07:41 AM
Post by: pissclams on May 07, 2013, 12:15:22 PM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less. this keeps me around 230 degrees with a full fire ring.Do you leave it open until your coals are ready so it doesn't get too hot?
no. i light my coals with a chimney starter, pour them into the firebox, put the smoke wood on top of that, replace my plate setter, put a drip pan on the plate setter, put the rack on, and close the lid. i keep both sets of vents wide open to give the coals a chance to fully ignite, this takes about 5 mins or something. when the temp on my dome thermometer reaches 270-275, i quickly close the vents to what i said above, like a cm-to half inch on bottom and less than that on top. the internal temp of the smoker then settles down quickly back to 230-240 and just sets there.
the egg, since it's made of 2 inch ceramic, takes way too long to cool off so it's not good to let it get too hot (beyond smoking temp) when you're bringing it up to smoking temp. there's probably a lot of different ways to do it.
Post by: Institutional Control on May 07, 2013, 12:24:54 PM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less. this keeps me around 230 degrees with a full fire ring.Do you leave it open until your coals are ready so it doesn't get too hot?
no. i light my coals with a chimney starter, pour them into the firebox, put the smoke wood on top of that, replace my plate setter, put a drip pan on the plate setter, put the rack on, and close the lid. i keep both sets of vents wide open to give the coals a chance to fully ignite, this takes about 5 mins or something. when the temp on my dome thermometer reaches 270-275, i quickly close the vents to what i said above, like a cm-to half inch on bottom and less than that on top. the internal temp of the smoker then settles down quickly back to 230-240 and just sets there.
the egg, since it's made of 2 inch ceramic, takes way too long to cool off so it's not good to let it get too hot (beyond smoking temp) when you're bringing it up to smoking temp. there's probably a lot of different ways to do it.
Ok, thanks. I was getting the temp up to 350 or 400 and then trying to bring the heat down with no success.
Post by: pissclams on May 07, 2013, 12:43:45 PM
when i reference 270-275, the temp of the smoker isn't that hot, that's just the flames from me fully igniting the coals. as soon as i close my vents to where i want them, the temp goes right down to the range i want it at.
Post by: BRULL on May 07, 2013, 12:45:08 PM
Holy crap there is some nice looking dishes going on in here.
Supertramp, I believe you have the OK Joe's Longhorn smoker, (at least that's what it looks like). I have a Longhorn myself.
Post by: pissclams on May 07, 2013, 12:47:27 PM
Post by: BRULL on May 07, 2013, 12:55:26 PM
Come on down to Harris County beotch.
Post by: The Tonya Harding of Twitter Users Creep on May 07, 2013, 02:29:15 PM
will post back with the juicy details
Post by: Boom Roasted on May 07, 2013, 03:13:48 PM
Post by: jtksu on May 07, 2013, 03:29:18 PM
Throwing two T-bones on the Weber tonight. Will also grill up some sweet taters :drool:
After you grill up those sweet taters, you should just go ahead and yam them up your ass.
Post by: XocolateThundarr on May 07, 2013, 03:31:36 PM
Post by: ben ji on May 07, 2013, 04:39:23 PM
Absolutely crushed a go at jerk chicken this weekend.
Brine:
Brown Sugar
Garlic (minced)
Salt
Jerk Seasoning
Oil
Water
after brine, give a quick rub of the jerk seasoning. Used some mesquite for smoke (not my first choice, but its what happens when the wife is told to get some wood chips for smoking). Either way the result was a slightly sweet starting point that fluidly moved into a smokey spice that was awesome.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.justinholman.com%2Fwp-content%2Fuploads%2F2012%2F12%2Flee-corso1.jpg&hash=59797e6469b1fd4bf2b3704412c06ea666a9de6c)
Post by: ben ji on May 07, 2013, 04:41:19 PM
Any suggestions on what to do with the chicken besides marinade and throw on the grill?
Any veggie side dishes I could grill?
TIA
Post by: EMAWmeister on May 07, 2013, 04:43:45 PM
Post by: Boom Roasted on May 07, 2013, 04:45:05 PM
:ohno:Throwing two T-bones on the Weber tonight. Will also grill up some sweet taters :drool:
After you grill up those sweet taters, you should just go ahead and yam them up your ass.
Post by: The Tonya Harding of Twitter Users Creep on May 07, 2013, 05:00:59 PM
Grilling out for the ol lady(human not my pup :D) tomorrow night and looking for some suggestions. I have 2 chicken breasts dethawed that I would like to use.
Any suggestions on what to do with the chicken besides marinade and throw on the grill?
Any veggie side dishes I could grill?
TIA
make kabobs? :dunno:
Post by: ChiComCat on May 07, 2013, 05:04:03 PM
Post by: jtksu on May 07, 2013, 05:22:10 PM
Thick? Some stuffed chicken breasts could seem fancy. Once you are down to chicken breasts, the playbook is pretty thin
Stuff em with a basil leaf, some fresh mozzarella, and prosciutto. :lick:
Post by: Cire on May 07, 2013, 05:41:27 PM
Post by: jtksu on May 07, 2013, 06:05:30 PM
Pound them thin, marinate in Italian dressing grill hot and quick. Asparagus is in season, you could grill some of that or steam or roast. Maybe a light pasta to go with?
eff the dressing. Grill the chicken, top with crab meat (or crab cakes), asparagus, and bearnaise. Serve with whatever starch you want but a light pasta Luke angel hair or something would be great.
Post by: AST on May 07, 2013, 06:07:02 PM
Can't believe I just now found this thread.
Holy crap there is some nice looking dishes going on in here.
Supertramp, I believe you have the OK Joe's Longhorn smoker, (at least that's what it looks like). I have a Longhorn myself.
why yes, yes I do
it can make some mighty fine meat when in the right hands
hope to see some of your handywork soon
Post by: ChiComCat on May 09, 2013, 04:04:44 PM
Looks great for smokers. I was kicking around getting a weed burner but this looks more efficient and smaller
Post by: The Tonya Harding of Twitter Users Creep on May 09, 2013, 04:14:19 PM
Post by: Cire on May 09, 2013, 04:43:36 PM
I buy ground sirloin, food process some bacon and garlic into a paste. mix the garcon paste into the meat with minced onion. Form it into a log and cut half inch patties about 4.5 inches in diameter.
Post by: KSUblumpkin on May 09, 2013, 04:45:38 PM
Post by: EllRobersonisInnocent on May 09, 2013, 04:47:37 PM
Post by: pissclams on May 09, 2013, 06:47:56 PM
yeah, the burgers I had were so effing good. can't beat it. How do you guys do it?
I buy ground sirloin, food process some bacon and garlic into a paste. mix the garcon paste into the meat with minced onion. Form it into a log and cut half inch patties about 4.5 inches in diameter.
i use ground sirloin and mix in a little bit (not a lot) of dale's steak seasoning. crap looks like this-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.kevinandamanda.com%2Frecipes%2Fimages%2Fdales.jpg&hash=16a19942b122898ae2558d0429cca8399daf07d5)
and it's great on my burgers.
Post by: Cire on May 09, 2013, 06:58:51 PM
Post by: Tobias on May 09, 2013, 07:30:17 PM
anyone know a good cardiologist in kcmo? :lol:
Post by: pissclams on May 09, 2013, 08:45:16 PM
Where'd you get ithen house, price chopper, etc
Post by: pissclams on May 09, 2013, 08:46:16 PM
Post by: CNS on May 09, 2013, 09:01:58 PM
Seasoned salt both sides
Seasoned pepper both sides
Stab with fork like a bunch all over it
Cover one side liberally with either Worcestershire or A1 and let sit for abt 15min
Sear both sides
Cook to med or so.
Boom. Simple and delish
Sent from my KFTT using Tapatalk 2
Post by: WillieWatanabe on May 10, 2013, 07:10:31 PM
Post by: Cire on May 10, 2013, 08:07:30 PM
Post by: WillieWatanabe on May 10, 2013, 08:35:33 PM
sounds awesome. what's on the menu?
Just doing a small butt and some ribs, nothing complicated. Another guy is bringing his electric and doing ribs too. Then a Breakfast fatty in the morning. :lick:
Post by: Tobias on May 10, 2013, 08:52:32 PM
Doing some smoking while camping at Milford this weekend. :excited:
so are you parking in leonardville and walking the smoker there or are you building your own on site?
Post by: WillieWatanabe on May 10, 2013, 09:18:14 PM
Doing some smoking while camping at Milford this weekend. :excited:
so are you parking in leonardville and walking the smoker there or are you building your own on site?
:dunno: This post is over my head.
Post by: AST on May 10, 2013, 09:22:00 PM
gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch
Post by: meow meow on May 10, 2013, 10:01:31 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke
gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch
My goodness I want to be your best friend :love:
Post by: tdaver on May 10, 2013, 10:20:34 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke
gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch
:love:
Post by: AST on May 10, 2013, 10:21:27 PM
Post by: Cire on May 10, 2013, 10:34:33 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke
gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch
all that is going to take 12 hours :dubious:
Post by: AST on May 10, 2013, 10:36:24 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke
gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch
all that is going to take 12 hours :dubious:
i think i said 14 hours
what's your concern
Post by: Cire on May 10, 2013, 10:37:44 PM
Post by: jtksu on May 10, 2013, 10:39:10 PM
my bad. how big is your cooker?
That's the white midwesterny equivalent of a dick measuring contest.
Post by: bones129 on May 10, 2013, 10:40:33 PM
my bad. how big is your cooker?
That's the white midwesterny equivalent of a dick measuring contest.
:lol:
Post by: AST on May 10, 2013, 10:42:27 PM
my bad. how big is your cooker?
big enough to house all the meat mentioned for the 14 hour run with room to spare for the ribeye roast to be tossed on in the morning
Post by: AST on May 11, 2013, 12:01:35 AM
Post by: bones129 on May 11, 2013, 12:03:33 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130510_224358_zpsfaba7326.jpg&hash=ecc479b66e85a21c2c8263fb9d8480b9aa9f819e) (http://s60.photobucket.com/user/poimen/media/20130510_224358_zpsfaba7326.jpg.html)
Damn. I was just thinking about turning in, but this pic made me hungry again. Guess it's another beer and some food.
Post by: AST on May 11, 2013, 12:10:09 AM
I polished off a bottle of wine and now its on to scotch
Post by: bones129 on May 11, 2013, 12:12:51 AM
I double dog dare you to do it bones
I polished off a bottle of wine and now its on to scotch
You've convinced me. A little snack, finish the just-opened beer...and then a scotch (or two) to cap it all off.
Post by: AST on May 11, 2013, 12:14:05 AM
Post by: bones129 on May 11, 2013, 12:25:17 AM
:cheers:
Post by: Institutional Control on May 16, 2013, 12:35:37 PM
Post by: puniraptor on May 16, 2013, 01:21:17 PM
I think I just ate the best BBQ I've ever had in my life. Dallas BBQ is usually mediocre at best.... this was fantastic.
well where? (don't be afraid)
Post by: Institutional Control on May 16, 2013, 01:22:24 PM
I think I just ate the best BBQ I've ever had in my life. Dallas BBQ is usually mediocre at best.... this was fantastic.
well where? (don't be afraid)
The Pecan Lodge located at the Farmer's Market in downtown Dallas.
http://www.pecanlodge.com/
Post by: AST on May 27, 2013, 02:22:17 PM
started early in the a.m. with a 10 lb butt and 3 lb brisket point
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_071312_1_zps31727523.jpg&hash=c31501b60f13b2dc67c0a29cb36477295e37e79b) (http://s60.photobucket.com/user/poimen/media/20130527_071312_1_zps31727523.jpg.html)
around 1, checked on those and time to get the chili going
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_125514_zps5f7cd632.jpg&hash=97dcbf4ed3d4da2e12afe76a024a4313df5198f0) (http://s60.photobucket.com/user/poimen/media/20130527_125514_zps5f7cd632.jpg.html)
the chili is pretty simple and awesome; 4 lb chuck roast cut in half with s&p, cooked for 5-6 min on each side with direct heat (450-500) with fresh sticks of wood for optimum smoke
at the same time the onions, bell peppers, serrano peppers and garlic are being browned in a cast iron pot with olive oil also over the direct heat with lid off
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_125505_zpscdf8ea35.jpg&hash=a2282d8b6319acc1ba89932b2966653e25219616) (http://s60.photobucket.com/user/poimen/media/20130527_125505_zpscdf8ea35.jpg.html)
when the onions are browned, which should be about the time the roasts are done both sides (if not, remove the roasts to indirect heat), it's time to add the beer, rough-chopped tomatoes in juice and spices (i use cumin, chili chowder and ground oregano)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_131236_zps562e4a6a.jpg&hash=fc88ea347e2315db43d5395410052bfad45dd504) (http://s60.photobucket.com/user/poimen/media/20130527_131236_zps562e4a6a.jpg.html)
stir well and bring to a simmer, then go ahead and add the roasts
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_131552_zpsf6c4ed40.jpg&hash=7fbce1793db6dcd0d88dc1d162c91a87d670f096) (http://s60.photobucket.com/user/poimen/media/20130527_131552_zpsf6c4ed40.jpg.html)
at this point, i place the lid on and move to indirect heat (around 250-300) and "crockpot" it for several hours until the roast is pull apart done, at which time i will pull the roast into bite-size pieces and s&p to taste
I will do my best to post some finished pics but sometimes inebriation has other plans
on a side note, although I will have a bge-style smoker very soon and look forward to it, this is why I will always hold the offset smoker as #1 in my heart; 4 cooking zones at the same time
Post by: AST on May 27, 2013, 02:27:56 PM
Post by: jtksu on May 27, 2013, 02:34:53 PM
Post by: AST on May 27, 2013, 02:37:58 PM
also, move the chicken to direct heat briefly at the end to crispen the skin up
Post by: pissclams on May 27, 2013, 02:42:59 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
Post by: AST on May 27, 2013, 02:46:33 PM
Post by: jtksu on May 27, 2013, 02:55:34 PM
so are you talking beef ribs or poor people ribs (pork)
also, move the chicken to direct heat briefly at the end to crispen the skin up
Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.
Post by: EllRobersonisInnocent on May 27, 2013, 03:01:20 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_131552_zpsf6c4ed40.jpg&hash=7fbce1793db6dcd0d88dc1d162c91a87d670f096) (http://s60.photobucket.com/user/poimen/media/20130527_131552_zpsf6c4ed40.jpg.html)
this looks rough ridin' phenomenal :drool:
Post by: AST on May 27, 2013, 03:06:57 PM
so are you talking beef ribs or poor people ribs (pork)
also, move the chicken to direct heat briefly at the end to crispen the skin up
Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.
my bad, when I hear someone say shoe leather I think really really chewy
if that's the case, I'd advise lowering the heat or moving to indirect heat, even possibly a water pan underneath the bird
also, brine poultry unless you are a crack whiz on the smoker; brining is a long soak with mucho salt to help inject moisture into the bird. don't worry, for reasons of science it doesn't add saltiness to the bird, just moisture
also, bacon wrapping is pretty delicious and although i might consider it a training wheel it is still delicious and i would eat it
Post by: AST on May 27, 2013, 03:07:56 PM
this looks rough ridin' phenomenal :drool:
i'm blushing really hard now i promise but it might be the vino just letting you know
Post by: jtksu on May 27, 2013, 05:56:10 PM
so are you talking beef ribs or poor people ribs (pork)
also, move the chicken to direct heat briefly at the end to crispen the skin up
Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.
my bad, when I hear someone say shoe leather I think really really chewy
if that's the case, I'd advise lowering the heat or moving to indirect heat, even possibly a water pan underneath the bird
also, brine poultry unless you are a crack whiz on the smoker; brining is a long soak with mucho salt to help inject moisture into the bird. don't worry, for reasons of science it doesn't add saltiness to the bird, just moisture
also, bacon wrapping is pretty delicious and although i might consider it a training wheel it is still delicious and i would eat it
The shoe leather thing probably wasn't the best analogy. I'll try to talk him into the brining, not sure if he'll be down or not. He usually seems to smoke on the medium setting, which seems to be around 250, so we need to monkey around with different temps for periods of time.
Post by: kim carnes on May 27, 2013, 05:58:23 PM
Post by: sys on May 27, 2013, 06:02:35 PM
Post by: p1k3 on May 27, 2013, 06:03:05 PM
ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
do u have the plate setter? If so give review plz.
Post by: kim carnes on May 27, 2013, 06:03:17 PM
ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
clams and my mom use the same grill
Post by: pissclams on May 27, 2013, 06:09:12 PM
ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
do u have the plate setter? If so give review plz.
of course. not sure what there is to say about it. it redirects heat.
Post by: p1k3 on May 27, 2013, 06:10:58 PM
ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
do u have the plate setter? If so give review plz.
of course. not sure what there is to say about it. it redirects heat.
I've been meaning to buy one. Not many people in town carry them so I figure I'll eventually order one online.
Post by: Institutional Control on May 27, 2013, 06:13:36 PM
clams and my mom use the same grill
So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.
Post by: The Tonya Harding of Twitter Users Creep on May 27, 2013, 06:47:27 PM
Post by: kim carnes on May 27, 2013, 07:38:19 PM
clams and my mom use the same grill
So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.
what kind of person do you think clams is?
Post by: jtksu on May 27, 2013, 07:45:01 PM
clams and my mom use the same grill
So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.
what kind of person do you think clams is?
QFT. It's not like we're taking about fanning here.
Post by: Cire on May 27, 2013, 08:43:54 PM
Since you guys are clearly all badasses in the world of bbq, give me some basic info on smoking ribs. My dad has a Traeger that he loves using but his ribs are nothing special at all... Generally tough/chewy exterior surrounding a decently moist/flavorful interior. Also, the skin on his chicken is like shoe leather. TIA!
your dad is over cooking them. probably too high heat and then foiling.
does he do spares or baby backs? big difference.
Post by: jtksu on May 27, 2013, 08:52:33 PM
Since you guys are clearly all badasses in the world of bbq, give me some basic info on smoking ribs. My dad has a Traeger that he loves using but his ribs are nothing special at all... Generally tough/chewy exterior surrounding a decently moist/flavorful interior. Also, the skin on his chicken is like shoe leather. TIA!
your dad is over cooking them. probably too high heat and then foiling.
does he do spares or baby backs? big difference.
Yes and yes on the first points. I think they're spares,,, Not real sure about the difference.
Post by: wetwillie on May 27, 2013, 08:55:37 PM
Post by: p1k3 on May 27, 2013, 08:56:20 PM
I'm still :sdeek: that pork ribs are for poors. All this time I thought they were far superior.
Pork ribs are rough ridin' amazing
Post by: AST on May 27, 2013, 08:59:33 PM
pork ribs are good too i was only wine talking
Post by: Gooch on May 27, 2013, 09:00:32 PM
Post by: Cire on May 27, 2013, 09:05:17 PM
3-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Post by: Gooch on May 27, 2013, 09:07:51 PM
Traeger and 225 - 2503-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Post by: AST on May 27, 2013, 09:07:51 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_162936_zps90936b35.jpg&hash=98f3b4089d04852a3444e84ee859a5c670866f13) (http://s60.photobucket.com/user/poimen/media/20130527_162936_zps90936b35.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_162958_zps3e275e10.jpg&hash=b5862ad77ffcc9c14894295f62afad07989b77d6) (http://s60.photobucket.com/user/poimen/media/20130527_162958_zps3e275e10.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_163524_zpsc0976bc5.jpg&hash=e307832198132ff9f0287b62ad3d086958becd23) (http://s60.photobucket.com/user/poimen/media/20130527_163524_zpsc0976bc5.jpg.html)
chuck roast was spot on and the chili was the tits
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_162359_zpsd59373ab.jpg&hash=94f743c7dfed6369298e328df3e98b2ef3c50127) (http://s60.photobucket.com/user/poimen/media/20130527_162359_zpsd59373ab.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_162602_zps1bca5328.jpg&hash=27f7f208afbbde9371d3ad6c8efa9189f854d21f) (http://s60.photobucket.com/user/poimen/media/20130527_162602_zps1bca5328.jpg.html)
the point was money and the burnt ends knocked everyone's socks off
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_154419_zps91bc24cd.jpg&hash=dc389ca1d9403545a118909266e69e5bb37778fa) (http://s60.photobucket.com/user/poimen/media/20130527_154419_zps91bc24cd.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_155255_1_zpse33be2d3.jpg&hash=a6c4f6a1dac4d8cf3f3437c5397135b84c7b27b5) (http://s60.photobucket.com/user/poimen/media/20130527_155255_1_zpse33be2d3.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130527_171323_zps77febd8d.jpg&hash=15c7389f011bcd64a263f203b0c51ea249e78a1b) (http://s60.photobucket.com/user/poimen/media/20130527_171323_zps77febd8d.jpg.html)
now ima gonna go ahead and go into my meat and wine coma
Post by: Cire on May 27, 2013, 09:12:57 PM
Post by: AST on May 27, 2013, 09:16:56 PM
looks awesome AST
:blush:
Post by: jtksu on May 27, 2013, 09:38:42 PM
3-2-1 method for ribs and you can't go wrong.
Please elaborate so I don't have to read this entire thread.
Post by: Cire on May 27, 2013, 09:41:52 PM
Post by: Gooch on May 27, 2013, 09:42:08 PM
Post by: kim carnes on May 27, 2013, 09:42:21 PM
3-2-1 method for ribs and you can't go wrong.
Please elaborate so I don't have to read this entire thread.
Just 3 then 2 then 1 brotha
Post by: Cire on May 27, 2013, 09:43:27 PM
Post by: jtksu on May 27, 2013, 11:16:37 PM
Post by: WillieWatanabe on May 28, 2013, 07:57:26 AM
Does Rosemary taste good? I mean, i can't ever say i specially know how it works for BBQ. And by the looks of it, you have a lot worked into your stuff. tia
Post by: pissclams on May 28, 2013, 08:42:09 AM
Post by: AST on May 28, 2013, 09:06:55 AM
OK alexander supertramp, i gotta embarrassing question.
Does Rosemary taste good? I mean, i can't ever say i specially know how it works for BBQ. And by the looks of it, you have a lot worked into your stuff. tia
I do not use any sugar or tomato based sauces with my beef bbq so it works out really well
For a "sauce" I just use beef drippings
If I was doing k.c. style bbq then I would be wary of the rosemary but I am doing tramp style bbq which is finding ingredients that enhance the flavor of the cut of meat and the smoke instead of just blanketing everything with the same sauce and sugar concoction
And to clams point, food is about preference as some people don't care for rosemary. I will say thqt on numerous occasions though I've heard the same thing from people at the start of a feast only to have them book me for their next party once they'd tried my Q
Post by: WillieWatanabe on May 28, 2013, 09:15:47 AM
Post by: XocolateThundarr on May 28, 2013, 10:06:31 AM
Traeger and 225 - 2503-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Also make sure to peel off the membrane on the inside of the ribs before seasoning and cooking (if that hasn't already been mentioned).
Post by: TheCatFanSpeaks on May 28, 2013, 12:35:56 PM
chicken boobs
:dubious:
Post by: jtksu on May 28, 2013, 01:46:27 PM
Traeger and 225 - 2503-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Also make sure to peel off the membrane on the inside of the ribs before seasoning and cooking (if that hasn't already been mentioned).
Yeah, he didn't do that but I actually knew to do that so we're all good now.
Post by: pissclams on May 28, 2013, 02:08:52 PM
Post by: Cire on May 28, 2013, 03:32:58 PM
Post by: pissclams on May 28, 2013, 03:35:36 PM
Post by: EMAWmeister on May 28, 2013, 05:45:02 PM
Post by: sys on May 28, 2013, 05:55:43 PM
i would like to eat an ast-prepared feast of meats.
Post by: kim carnes on May 28, 2013, 06:30:23 PM
yeah, it will render away if you keep it at 225 ish.
You don't know what you're talking about. Maybe watch some diners, drive ins and dives and get up to speed
Post by: AST on May 28, 2013, 06:35:24 PM
rosemary is awesome. a top five herb.
i would like to eat an ast-prepared feast of meats.
Maybe somday we shall pak together and meats shall be feasted upon, friend
Post by: Institutional Control on May 30, 2013, 01:44:27 PM
Sent from my SAMSUNG-SGH-I717 using Tapatalk 2
[attachment deleted by admin]
Post by: lopakman on May 30, 2013, 01:46:21 PM
Delicious.
Sent from my SAMSUNG-SGH-I717 using Tapatalk 2
Oh man that looks good! :drool:
Where would those delicious looking ribs be from?
Post by: Institutional Control on May 30, 2013, 01:52:54 PM
Delicious.
Sent from my SAMSUNG-SGH-I717 using Tapatalk 2
Oh man that looks good! :drool:
Where would those delicious looking ribs be from?
Pecan Lodge in Dallas. Waited in line for over an hour and a half. Totally worth it.
Post by: lopakman on May 30, 2013, 01:55:40 PM
Delicious.
Sent from my SAMSUNG-SGH-I717 using Tapatalk 2
Oh man that looks good! :drool:
Where would those delicious looking ribs be from?
Pecan Lodge in Dallas. Waited in line for over an hour and a half. Totally worth it.
Will have to try next time I'm in Dallas. Only place I've had ribs at in Dallas was Sonny Bryans. I thought they were pretty good.
Post by: jtksu on May 31, 2013, 02:57:37 AM
well, it doesn't really render away, it stays there. when your ribs are done it pulls right off.
Even if you're only doing 5 hours? I've seen enough Alton Brown shows to understand how collagen reacts under heat and moisture but I have no idea if that will happen with the 321 method...
Post by: pissclams on May 31, 2013, 07:58:54 AM
Post by: michigancat on May 31, 2013, 08:04:25 AM
:cheers:
Post by: puniraptor on May 31, 2013, 08:16:00 AM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!
:cheers:
god it was great :D
:cheers:
Post by: meow meow on May 31, 2013, 10:37:37 AM
Post by: WillieWatanabe on May 31, 2013, 10:44:46 AM
Post by: Gooch on May 31, 2013, 11:16:03 AM
I have found there is no need for this. They actually will not hold together if i remove or score this.Traeger and 225 - 2503-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Also make sure to peel off the membrane on the inside of the ribs before seasoning and cooking (if that hasn't already been mentioned).
Post by: XocolateThundarr on May 31, 2013, 11:29:13 AM
I have found there is no need for this. They actually will not hold together if i remove or score this.Traeger and 225 - 2503-2-1 method for ribs and you can't go wrong.
depends on temp and cooker. but in general they will not be terrible. I'm more 3 1 1.
Also make sure to peel off the membrane on the inside of the ribs before seasoning and cooking (if that hasn't already been mentioned).
Hmm...it always seems to work best for me. Man, whatever works and makes the meat taste good. Sometime this summer we should have a BBQPAK with the ICT guys.
Post by: pissclams on May 31, 2013, 01:36:35 PM
gonna give brisket another go tomorrow on a traeger, previous efforts have been awful. any pro tips? do I need to be injecting?
don't just cook the flat, find a brisket with the point attached. have the butcher hold it up in the middle so that both ends can drop, the better briskets's ends will drop farther than the ones loaded with collagen which will be stiffer. if you can, by choice grade.
Post by: Cire on May 31, 2013, 01:55:39 PM
Post by: michigancat on May 31, 2013, 02:01:23 PM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!
:cheers:
god it was great :D
:cheers:
I wish I hadn't binged on the chicken and ribs for lunch from the same smoker that day. :sdeek:
Post by: puniraptor on May 31, 2013, 02:05:57 PM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!
:cheers:
god it was great :D
:cheers:
I wish I hadn't binged on the chicken and ribs for lunch from the same smoker that day. :sdeek:
woah a premium secret invite only lunch
Post by: WillieWatanabe on May 31, 2013, 02:28:01 PM
where could i get a packer brisket in MHK?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fmetaldetectingforum.com%2Fimages%2Fsmilies%2Fimpatient2.gif&hash=6452bd2126112b5be94ecf8fcff0d0e44443ba00)
Post by: Cire on May 31, 2013, 02:30:41 PM
Post by: one time gella on May 31, 2013, 02:36:09 PM
hyveeeff that. Drive to Sams and get one of their CAB or Prime packers. Or...
http://store.snakeriverfarms.com/competitive-bbq-collection/products/14-17-lb.-brisket-2-pack/ (http://store.snakeriverfarms.com/competitive-bbq-collection/products/14-17-lb.-brisket-2-pack/)
Post by: Cire on May 31, 2013, 02:41:41 PM
Post by: WillieWatanabe on May 31, 2013, 02:42:37 PM
hyvee should have solid quality. Does MHK have a sams?
No. Salina or Topeka.
a Packer might be over my head anyway.
T-Y
Post by: one time gella on May 31, 2013, 02:45:10 PM
You gotta do a packer for the burnt ends... :lick:
Post by: AST on May 31, 2013, 04:26:04 PM
hyvee should have solid quality. Does MHK have a sams?
No. Salina or Topeka.
a Packer might be over my head anyway.
T-Y
Packers are easier to cook than just the flats fwiw
They have the fat in them that your brisket craves
Post by: ew2x4 on May 31, 2013, 04:28:54 PM
Post by: kitten_mittons on May 31, 2013, 04:50:11 PM
Post by: AST on May 31, 2013, 11:54:09 PM
AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.
I think this is a splendid idea but the logistics are shitty as I reside in Dallas and will be nowhere near Fatty Fest and am only scheduled to be in Kansas 4 days this summer, all spent at a remote private lake near La Cygne
would be hard for me to hold up to my end of the bargain unless the winner resides or wanted the payoff in the metro
Post by: jtksu on June 01, 2013, 10:34:32 AM
that's not collagen
Yeah, I misread that. I thought he was talking about the bones pulling right off...
Post by: Skipper44 on June 01, 2013, 10:08:25 PM
tcu tailgate in 14 for sure, Austin in 13?AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.
I think this is a splendid idea but the logistics are shitty as I reside in Dallas and will be nowhere near Fatty Fest and am only scheduled to be in Kansas 4 days this summer, all spent at a remote private lake near La Cygne
would be hard for me to hold up to my end of the bargain unless the winner resides or wanted the payoff in the metro
Post by: Rams on June 02, 2013, 11:43:03 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.empowernetwork.com%2Fbbgc24%2Ffiles%2F2012%2F04%2Fbradley-smoker.jpg&hash=77beb4b22b3beb3b599bf749d97f1aac0fc2f9f5)
Post by: jtksu on June 02, 2013, 04:24:06 PM
Post by: pissclams on June 02, 2013, 04:27:20 PM
hyvee should have solid quality. Does MHK have a sams?
No. Salina or Topeka.
a Packer might be over my head anyway.
T-Y
no. like ast said, packers are easier. flats suck balls.
Post by: kansas_troll_patrol on June 07, 2013, 05:36:19 PM
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/600209_10200570645807086_1051110724_n.jpg)
Post by: AST on June 07, 2013, 09:05:11 PM
Here is some cheese I cold smoked today. There is cheddar, Colby, and Pepper Jack. I'm getting ready to vacuum seal it so that it can be enjoyed on the 4th of July.
That looks yummy! I have done some but the total amount does not equal what you have in that one picture.
Post by: Pete on June 07, 2013, 09:31:17 PM
anybody have any experience with the bradley electric smoker? got pretty good reviews and looks super easy to use. :dunno:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.empowernetwork.com%2Fbbgc24%2Ffiles%2F2012%2F04%2Fbradley-smoker.jpg&hash=77beb4b22b3beb3b599bf749d97f1aac0fc2f9f5)
My Dad has one that he got from Cabelas. His taste in food isn't traditional BBQ, so it's tough for me ti judge. The convenience seems great.
If I were buying a new one and had a $500+ budget, I'd go Traeger.
Clams works wonders on the Egg, and the Weber Smokey Mountain is also a miracle machine, but Traegers are just so easy....perfect for the busy, yet lazy.
Post by: jtksu on June 07, 2013, 09:59:18 PM
anybody have any experience with the bradley electric smoker? got pretty good reviews and looks super easy to use. :dunno:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.empowernetwork.com%2Fbbgc24%2Ffiles%2F2012%2F04%2Fbradley-smoker.jpg&hash=77beb4b22b3beb3b599bf749d97f1aac0fc2f9f5)
My Dad has one that he got from Cabelas. His taste in food isn't traditional BBQ, so it's tough for me ti judge. The convenience seems great.
If I were buying a new one and had a $500+ budget, I'd go Traeger.
Clams works wonders on the Egg, and the Weber Smokey Mountain is also a miracle machine, but Traegers are just so easy....perfect for the busy, yet lazy.
I've used electric smokers before with lots of luck. Super convenient, pretty fool proof, and lots of room.
Post by: AST on June 09, 2013, 08:03:39 PM
this recipe is for 12-15 lbs of meat, so adjust accordingly; it also works equally well for beef or chicken, that is until I get my pechuga gravy nailed for the chicken
2 C Soy Sauce
2 C Worcestershire
1 C Pineapple Juice
1 C Fresh squeezed lime juice
1 Bunch cilantro, chopped
10 Garlic cloves, minced
5 Minced serrano peppers (leave seeds in if you want to bring the heat)
2 Tbsp Cumin
2 Tbsp Black pepper
1 Tbsp Ground mexican oregano
1 Tbsp Salt
1 tsp Cayenne
1 tsp Paprika
Mix ingredients in a plastic or stainless steel bowl, then let meat marinade for 2 hours, put meat directly on grill, sprinkle with salt and pepper, flip one time, sprinkle with salt and pepper
Post by: Cire on June 09, 2013, 08:07:18 PM
Post by: AST on June 09, 2013, 08:08:23 PM
Post by: pissclams on June 09, 2013, 09:20:18 PM
Post by: AST on June 09, 2013, 09:26:46 PM
thx for the recipe - will cook this week
:emawkid:
Post by: meow meow on June 09, 2013, 09:34:12 PM
Post by: AST on June 09, 2013, 09:43:27 PM
Pictures or didn't happen. Also why we're you cooking for 100 people?
people pay me to make food for them
Post by: XocolateThundarr on June 09, 2013, 10:36:51 PM
Sent from my SCH-I545 using Tapatalk 2
[attachment deleted by admin]
Post by: kim carnes on June 09, 2013, 10:38:32 PM
Post by: jtksu on June 10, 2013, 02:37:12 AM
Post by: AST on June 10, 2013, 06:33:45 AM
Soy sauce seems pretty gross in a marinade for fajitas.
Then by all means don't use it
Post by: TheCatFanSpeaks on June 10, 2013, 09:43:32 AM
Has anyone does cheese before?
Yes. I've done cheddar, gouda, and mozzarella. On my wsm at 80-85 degrees for about an hour.
Post by: kansas_troll_patrol on June 10, 2013, 09:48:41 AM
Has anyone done cheese before?
Yes. I've done cheddar, gouda, and mozzarella. On my wsm at 80-85 degrees for about an hour.
I really wanted to smoke some Gouda but was unable to find any at Dillions. Maybe next time. Also I smoked mine for almost 3 hours. Everything I read says 3 is the magic number. Why do you only go an hour? Is the smoke flavor to strong? I hope I didn't mess mine up on my first attempt.
Post by: Mikeyis4dcats on June 10, 2013, 10:37:22 AM
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
Post by: TheCatFanSpeaks on June 10, 2013, 01:30:41 PM
I really wanted to smoke some Gouda but was unable to find any at Dillions. Maybe next time. Also I smoked mine for almost 3 hours. Everything I read says 3 is the magic number. Why do you only go an hour? Is the smoke flavor to strong? I hope I didn't mess mine up on my first attempt.
You probably didn't mess anything up. I had done some research on smoking cheese on virtualweberbullet.com and they suggested smoking from 1/2 to 1 hour due the the fat in cheese being very efficient in picking up smoke flavors. I don't know. My cheeses ended up pretty smokey, but not overpoweringly so. Try some and find report back.
Post by: asava on June 10, 2013, 02:14:20 PM
Pictures or didn't happen. Also why we're you cooking for 100 people?
people pay me to make food for them
as they should.
Post by: AST on June 10, 2013, 02:59:56 PM
Pictures or didn't happen. Also why we're you cooking for 100 people?
people pay me to make food for them
as they should.
:love:
Post by: jtksu on June 10, 2013, 03:34:31 PM
I really wanted to smoke some Gouda but was unable to find any at Dillions. Maybe next time. Also I smoked mine for almost 3 hours. Everything I read says 3 is the magic number. Why do you only go an hour? Is the smoke flavor to strong? I hope I didn't mess mine up on my first attempt.
You probably didn't mess anything up. I had done some research on smoking cheese on virtualweberbullet.com and they suggested smoking from 1/2 to 1 hour due the the fat in cheese being very efficient in picking up smoke flavors. I don't know. My cheeses ended up pretty smokey, but not overpoweringly so. Try some and find report back.
Makes sense, fats do absorb odors very well. Also, pretty much every Dillons I've been to has gouda in the deli. Ask the deli person, they should have several varieties to slice up but they can also just cut off whatever sized piece you need.
Post by: Cire on June 10, 2013, 04:27:13 PM
Post by: Mikeyis4dcats on June 10, 2013, 04:52:54 PM
how do you cold smoke cheese? light one chunk of wood on fire?
in essence, yes, that is one option. Use indirect heat, use only a briquet or two in a chip box, or use a cold smoker setup like I posted above. Gotta keep it under 90 degrees.
Post by: The Tonya Harding of Twitter Users Creep on June 10, 2013, 04:56:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FzSGctaA.jpg&hash=993d9807dd683e1874daf876ef65947fb223f062)
Post by: felix rex on June 13, 2013, 08:50:58 AM
Post by: lopakman on June 13, 2013, 10:07:32 AM
If anyone wants to try it here's my recipe
Cut the romaine in half (long way obv) grill two-three min on each side.
Dressing
1/2 cup mayo
one cup sour cream
1/2 cup milk
1 tablespoon dijon mustard
one minced garlic clove
six ounces gorgonzola blue cheese crumbles
salt and pepper to taste
Drizzle dressing over romaine and sprinkler with fresh chopped bacon bits
Post by: AST on June 15, 2013, 08:27:14 AM
2.5 lb tri-tip, 4 lb beef rib slab, 3 lb loin roast & 3 lb brisket point
My gawd I love doinfg r&d for future catering gigs
Post by: AST on June 15, 2013, 08:30:01 AM
I made supertramp's fajitas. They were rough ridin' amazing. Can't get a skirt here, so used a flank. Marinated around 24 hrs. No soy, but just because I didn't have any. Grilled it on high heat 4-5 min each side (45 oz cut).
Oh man my knees are weak and I have butterflies in my stomach
Thanks bro :love:
Post by: AST on June 15, 2013, 09:58:31 PM
these things were mind blowing; pan-seared tri-tip, shiitake and hen of woods mushrooms sauteed with garlic, baked baguette and drizzled with white truffle oil
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130615_184309_zpsc1f3d0cc.jpg&hash=883736e23f37fcd239627a995dbbe408d0b6d750)
entree was smoked beef ribs (not gonna lie, better than my brisket) and smoked beef loin roast (lost track and took it to medium, still ate)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130615_185808_zps3dec6a42.jpg&hash=ad4ba7de01df3bb111c3ee9af21f18aa2fc54f1a) (http://s60.photobucket.com/user/poimen/media/20130615_185808_zps3dec6a42.jpg.html)
didn't get an early enough start for the brisket point so burnt ends will have to wait until next weekend
Post by: bones129 on June 15, 2013, 10:09:35 PM
Post by: Cire on June 15, 2013, 10:18:01 PM
Post by: AST on June 15, 2013, 10:39:50 PM
have never had luck with beef ribs. Those look great
thank you, 1 hour at 300, 5 hours at 225
also, really high quality from central market so I'm sure it made a difference
Post by: sys on June 16, 2013, 12:05:09 AM
Post by: bones129 on June 16, 2013, 12:07:43 AM
alexander superchef's posts should be separated out into a meat porn thread. :lick:
:thumbs:
Post by: jtksu on June 16, 2013, 12:08:51 AM
alexander superchef's posts should be separated out into a meat porn thread. :lick:
I would toot my own horn to his food.
Post by: AST on June 16, 2013, 07:56:21 AM
Thanks for the props doe
Post by: Gooch on June 17, 2013, 10:02:23 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.walmartimages.com%2Fi%2Fp%2F00%2F09%2F44%2F28%2F26%2F0009442826435_180X180.jpg&hash=df023bf05eb74a52899c0445fcb71d798800673e)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.smokingmeatforums.com%2Fcontent%2Ftype%2F61%2Fid%2F207110%2Fwidth%2F350%2Fheight%2F700%2Fflags%2FLL&hash=292334dd935b68c563e2a6c528cbfd8bc17d66d7)
Post by: meow meow on June 17, 2013, 10:45:20 AM
Post by: Mrs. Gooch on June 17, 2013, 10:46:04 AM
Post by: Mikeyis4dcats on June 17, 2013, 10:49:42 AM
I have a Traeger for sale if anyone is interested.what model?
Post by: Mrs. Gooch on June 17, 2013, 10:50:41 AM
I have a Traeger for sale if anyone is interested.
I'm pretty sure it makes the best ribs in Wichita or KC.
Post by: Mrs. Gooch on June 17, 2013, 10:57:21 AM
I have a Traeger for sale if anyone is interested.what model?
[attachment deleted by admin]
Post by: Mikeyis4dcats on June 17, 2013, 11:01:42 AM
I have a Traeger for sale if anyone is interested.what model?
LOL...now I see why you were light on the details...
Post by: Mrs. Gooch on June 17, 2013, 11:09:41 AM
I have a Traeger for sale if anyone is interested.what model?
LOL...now I see why you were light on the details...
Actually I think it is the Junior.
Post by: pissclams on June 17, 2013, 03:47:55 PM
anyone have any good bean recipes for putting on the smoker?
http://eggheadforum.com/discussion/906152/last-weekend-s-cowboy-beans-rib-eye
and, of course-
http://www.foodnetwork.com/recipes/jack-stack-barbecue-beans-recipe/index.html
Post by: EMAWmeister on June 17, 2013, 04:50:52 PM
Post by: jtksu on June 17, 2013, 08:34:51 PM
Post by: AST on June 17, 2013, 08:56:12 PM
on another note, I just sent off an email in regards to my largest possible gig to date :pray:
a wedding with 150 peeps in Stillwater in September :ohno:
i have the nervous farts and I can't stop hitting refresh on my email browser :runaway:
Post by: Tobias on June 17, 2013, 08:57:59 PM
that sounds delicious jtksu
on another note, I just sent off an email in regards to my largest possible gig to date :pray:
a wedding with 150 peeps in Stillwater in September :ohno:
i have the nervous farts and I can't stop hitting refresh on my email browser :runaway:
i want to go to there
Post by: scottwildcat on June 17, 2013, 09:00:33 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken? :grin:
I will skip class on a random friday and we will have a BBQ showdown.
Post by: AST on June 17, 2013, 09:02:28 PM
that sounds delicious jtksu
on another note, I just sent off an email in regards to my largest possible gig to date :pray:
a wedding with 150 peeps in Stillwater in September :ohno:
i have the nervous farts and I can't stop hitting refresh on my email browser :runaway:
i want to go to there
there's still time
befriend an osu alumn from ft worth named penguin the duck and get yourself on the list
Post by: jtksu on June 17, 2013, 09:03:52 PM
that sounds delicious jtksu
on another note, I just sent off an email in regards to my largest possible gig to date :pray:
a wedding with 150 peeps in Stillwater in September :ohno:
i have the nervous farts and I can't stop hitting refresh on my email browser :runaway:
Awesome dude! Don't worry bro, you're gonna do great. Also, we currently own Oklahoma so they can't talk any crap.
Post by: AST on June 17, 2013, 09:13:08 PM
Awesome dude! Don't worry bro, you're gonna do great. Also, we currently own Oklahoma so they can't talk any crap.
:)
Post by: kansas_troll_patrol on June 18, 2013, 08:43:53 AM
anyone have any good bean recipes for putting on the smoker?
http://eggheadforum.com/discussion/906152/last-weekend-s-cowboy-beans-rib-eye
and, of course-
http://www.foodnetwork.com/recipes/jack-stack-barbecue-beans-recipe/index.html
How hot/long do you put these on the smoker for? TIA
Post by: EMAWmeister on June 18, 2013, 07:07:10 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken? :grin:
I will skip class on a random friday and we will have a BBQ showdown.
Pfft good luck, Topeka.
Post by: ben ji on June 18, 2013, 07:51:07 PM
Pics to come
Post by: ben ji on June 18, 2013, 08:18:59 PM
Kales is just coated in olive oil and lemon pepper seasoning. Grill on low or indirect heat 2 min on each side.
[attachment deleted by admin]
Post by: AST on June 18, 2013, 08:46:18 PM
Post by: scottwildcat on June 18, 2013, 10:36:15 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken? :grin:
I will skip class on a random friday and we will have a BBQ showdown.
Pfft good luck, Topeka.
:comehere:
Post by: Cire on June 19, 2013, 08:13:27 PM
Post by: Shacks on June 19, 2013, 09:34:13 PM
Post by: jtksu on June 19, 2013, 09:35:51 PM
I had a grilled kale salad today!
Not a big kale fan. I think I've been eating the wrong stuff.
Post by: AbeFroman on June 19, 2013, 09:45:45 PM
Post by: jtksu on June 19, 2013, 09:50:57 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
I was literally talking about this today with my boss. He swears it's pretty much the best thing ever. Excited to hear about your experience. (Also, I thought his weeklong process sounded extreme but I guess it's not.)
Post by: Cire on June 19, 2013, 09:57:07 PM
Google some recipes but Olive oil garlic onion salt Pepper red pepper flakes and a little fresh lemon is great.I had a grilled kale salad today!
Not a big kale fan. I think I've been eating the wrong stuff.
Post by: Tobias on June 19, 2013, 10:00:58 PM
Post by: AST on June 19, 2013, 11:02:37 PM
I'm going to grill some bone-in chicken tomorrow night. I always eff up chicken on the grill. Advice for heat and time?
Put in a brine tonite, use 1 cup salt for every gallon of water and add whatever seasoning/spices you want
Then put on really low heat (I do 225) until it is almost done, then switch to high heat to crisp the skin
Post by: AST on June 19, 2013, 11:03:24 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
Am expecting a photo diary of your journey
Post by: HerrSonntag on June 19, 2013, 11:07:51 PM
I'm going to grill some bone-in chicken tomorrow night. I always eff up chicken on the grill. Advice for heat and time?
Put in a brine tonite, use 1 cup salt for every gallon of water and add whatever seasoning/spices you want
Then put on really low heat (I do 225) until it is almost done, then switch to high heat to crisp the skin
Also, don't be afraid to burn it a little on the bone side down (for breasts), no one eats the bone side anyways and its a good way to get heat into the meat quickly. For dark meat just heat it evenly, its impossible to F up.
Post by: ben ji on June 20, 2013, 09:46:41 AM
pssst, hey ben ji, they're talking about kale again
I absolutely love me some kale.
Usually just coat it in Olive oil and use lemon pepper seasoning. Will have to try out the onion salt/red pepper flakes next time I cook some.
Post by: AST on June 20, 2013, 11:08:28 AM
Doing a menu sampling on July 6th and if my food is even half as good as my pictures look, it's a deal
Looks like I'm getting that trailer smoker by the end of summer to have it broken in by the time of this gig
Post by: AbeFroman on June 20, 2013, 12:59:23 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
I was literally talking about this today with my boss. He swears it's pretty much the best thing ever. Excited to hear about your experience. (Also, I thought his weeklong process sounded extreme but I guess it's not.)
It's fairly boring at first. We already got the brine together as well as the Prague chowder. It usually sits for a full 7 days, but sometimes we have to go 8 to 9 (flipping the bag every other day). Some people go even more I guess. Basically, let it cure until it's firm and has lost a lot of water. We smoke it at a low temp and bring the internal temp to 140F.
Post by: AST on June 21, 2013, 10:51:13 PM
nothing fancy but still getting some grill time in
Post by: deputy dawg on June 21, 2013, 11:05:51 PM
Post by: Tobias on June 21, 2013, 11:10:25 PM
welp, picked up 32 ballpark beef franks, 18 brats, 5 lb hamburger for my wife's birthday/pool party
nothing fancy but still getting some grill time in
would still smash
(the food)
Post by: The Tonya Harding of Twitter Users Creep on June 22, 2013, 12:36:52 AM
Just got back from the Lenexa BBQ festival. Got some new "Bier" microbrew, and some awesome pulled pork. :lick:
Was there. Great time, as always.
Post by: AST on June 22, 2013, 11:55:58 AM
anywho, picked up an 18"x24" BooS Block and 2-15" Lodge cast iron skillets today
these are great tools for preparing and serving better foods, you also feel pretty smug as peeps be miring your wood and steel
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130622_112044_zps81fe24ff.jpg&hash=7fce9c69235bb6a1181a4cc240d090ff99f5771c) (http://s60.photobucket.com/user/poimen/media/20130622_112044_zps81fe24ff.jpg.html)
Post by: GoodForAnother on June 22, 2013, 12:04:54 PM
Post by: AST on June 22, 2013, 12:12:08 PM
tramp when I move to dfw can I be your bbq assistant/taste tester
I have already turned no less than 372 people down for that position in anticipation of the future event of which you speak
Post by: ChiComCat on June 22, 2013, 12:43:08 PM
Post by: AST on June 23, 2013, 10:01:29 PM
i decided i would offer up a brisket point and find out
i baked it to 140 degrees internal temp and then on to the smoker
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130623_184105_zps94985334.jpg&hash=94dbece31532d8913bbf8c8f4132515c9dc14ccf) (http://s60.photobucket.com/user/poimen/media/20130623_184105_zps94985334.jpg.html)
it sucked, absolutely zero smoke and charcoal flavor, I tossed it out like a turkey hot dog
oh, and I did almost burn down the neighborhood as I left a bag of lump charcoal too close to the smoker and one of my dogs knocked it onto the firebox while I was inside making food for a party
good deal I am always prepared with my water hose and fire extinguisher
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130623_193956_zps085eaceb.jpg&hash=32c8c5239c867e702a6471d1b215020d2f65c863) (http://s60.photobucket.com/user/poimen/media/20130623_193956_zps085eaceb.jpg.html)
speaking of the party, apps for 50 peeps
wild mushroom and tri tip crostinis, sage sausage mushrooms, bacon-wrapped jalapenos, grilled cheese w/ maple poached pears, 5 cheese board, fruits & veggies
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2Fphoto6_zps59b7a01c.jpg&hash=6af57e9fff7bf8a6cf77c7388c0f6bfd90814f29) (http://s60.photobucket.com/user/poimen/media/photo6_zps59b7a01c.jpg.html)
food was smashed, host was thrilled, host wrote big check, was a good day
Post by: Dr Rick Daris on June 23, 2013, 10:15:13 PM
was talking amongst some peeps and the discussion turned to brisket and if the meat accepts smoke flavor over 140 degrees
i decided i would offer up a brisket point and find out
i baked it to 140 degrees internal temp and then on to the smoker
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130623_184105_zps94985334.jpg&hash=94dbece31532d8913bbf8c8f4132515c9dc14ccf) (http://s60.photobucket.com/user/poimen/media/20130623_184105_zps94985334.jpg.html)
it sucked, absolutely zero smoke and charcoal flavor, I tossed it out like a turkey hot dog
oh, and I did almost burn down the neighborhood as I left a bag of lump charcoal too close to the smoker and one of my dogs knocked it onto the firebox while I was inside making food for a party
good deal I am always prepared with my water hose and fire extinguisher
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130623_193956_zps085eaceb.jpg&hash=32c8c5239c867e702a6471d1b215020d2f65c863) (http://s60.photobucket.com/user/poimen/media/20130623_193956_zps085eaceb.jpg.html)
speaking of the party, apps for 50 peeps
wild mushroom and tri tip crostinis, sage sausage mushrooms, bacon-wrapped jalapenos, grilled cheese w/ maple poached pears, 5 cheese board, fruits & veggies
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2Fphoto6_zps59b7a01c.jpg&hash=6af57e9fff7bf8a6cf77c7388c0f6bfd90814f29) (http://s60.photobucket.com/user/poimen/media/photo6_zps59b7a01c.jpg.html)
food was smashed, host was thrilled, host wrote big check, was a good day
that whole burning down the fence thing seemed kind of dicey. :ohno:
Post by: AST on June 23, 2013, 10:27:13 PM
that whole burning down the fence thing seemed kind of dicey. :ohno:
yeah, it was pretty exciting
it looked a bunch worse when I walked outside and the flames were at eye level and just as wide with the wind whipping it and such
i got a huge adrenaline rush and I could only make it about 2 days as a firefighter before my heart would explode
man, those firefighter guys are nails, i tell you what
Post by: Dr Rick Daris on June 23, 2013, 10:36:25 PM
Post by: HerrSonntag on June 23, 2013, 10:37:36 PM
Post by: pissclams on June 23, 2013, 10:44:17 PM
i would almost think the opposite would be true. I had heard that smoke particles bond more easily to dry surfaces than a wet one, so you'd think above 140F that with all the juices running out that it would be more difficult to acquire any smoky flavors in the meat.
that's what he said except it has nothing to do with surface wetness/dryness or juices running out
Post by: AST on June 23, 2013, 10:45:49 PM
I was distracted enough that I didn't realize a bonfire was starting in my yard so I might not have been adding much smoke
I will say that I will never roast and then smoke but I have been known to smoke and then finish in the oven when time is short
Post by: AST on June 23, 2013, 10:46:47 PM
also, the brisket is funny cause it almost looks like it has a smoke ring but still no smoke flavor? camera?
No, it did have a ring
Post by: asava on June 24, 2013, 09:58:30 AM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
YES. what are you using to cure it? are you one of the lucky people that have the perfect basement?
Post by: AST on June 28, 2013, 05:33:37 PM
have a vision of pinto beans with onions, jalapenos and charred ribeye in my head as a bring the house side for my Q or smoked meat or whatever you want to call it
will be testing on Sunday and hopefully my neighborhood will not burn down
Post by: AST on June 28, 2013, 05:35:12 PM
I got a Boos block for my birthday last year. Feels pretty elite carving up delicious meats on it.
somehow I missed this post, yes it feels good
I have my eye on a solid block with legs
as soon as i find a good deal on one IT WILL BE MINE
Post by: ChiComCat on June 28, 2013, 05:42:14 PM
I got a Boos block for my birthday last year. Feels pretty elite carving up delicious meats on it.
somehow I missed this post, yes it feels good
I have my eye on a solid block with legs
as soon as i find a good deal on one IT WILL BE MINE
That block is beautiful. If I was catering events I could probably justify it but its too expensive without. I would recommend signing up for Williams-Sonoma and Sur La Table newsletters and hoping a 10-20% off comes through. Boos may be excluded, but who knows.
Post by: AST on June 28, 2013, 06:01:04 PM
I got a Boos block for my birthday last year. Feels pretty elite carving up delicious meats on it.
somehow I missed this post, yes it feels good
I have my eye on a solid block with legs
as soon as i find a good deal on one IT WILL BE MINE
That block is beautiful. If I was catering events I could probably justify it but its too expensive without. I would recommend signing up for Williams-Sonoma and Sur La Table newsletters and hoping a 10-20% off comes through. Boos may be excluded, but who knows.
yeah, saw them at Williams Sonoma but they have the blocks for display only, not for sale. Correction, they have a couple of the blocks for sale but not the whole line, which doesn't cover the one i have my eye on
I should probably sign up for those letters anyways
Post by: asava on June 29, 2013, 12:38:30 PM
AbeFroman how is the pork belly coming along
have a vision of pinto beans with onions, jalapenos and charred ribeye in my head as a bring the house side for my Q or smoked meat or whatever you want to call it
will be testing on Sunday and hopefully my neighborhood will not burn down
maybe try pickling the onions? would give it another dimension and probably enhance the ribeye?
Post by: AST on July 02, 2013, 11:40:18 PM
maybe try pickling the onions? would give it another dimension and probably enhance the ribeye?
I might give that a try at some point but passed over it at this time
The beans turned out bomb diggity
Soaked for 24 hours, rinsed and then cooked (turns out cooking them in beef broth instead of water was a great idea)
Fried bacon in cast iron skillet and then sauteed onions, jalapeños and garlic in the bacon grease and olive oil
Charred ribeye, diced and then added it all together (don't forget to crumble whatever bacon you haven't already eaten and add it as well)
Will be making these again and again and again
Post by: Institutional Control on July 03, 2013, 08:08:25 AM
Post by: AST on July 03, 2013, 08:10:53 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)
White rock/lake highlands
Post by: Institutional Control on July 03, 2013, 08:21:50 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)
White rock/lake highlands
White Rock? Nice.
Are you Clark Hunt?
Post by: AST on July 03, 2013, 08:27:43 AM
No but I do know his mother. She is an extremely beautiful and nice gal and it is no wonder Lamar was as successful as he was with her alongside him.Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)
White rock/lake highlands
White Rock? Nice.
Are you Clark Hunt?
Post by: CNS on July 03, 2013, 04:52:20 PM
Thoughts?
As for how I would like to use my eventual smoker? I am basically going to rip off your recipes and make them for my own sweet sweet enjoyment.
Post by: AST on July 03, 2013, 05:18:45 PM
AST, I am about to pull the trigger on a smoker this weekend. The OK Joes is one that I am looking at. Question: Do you have to baby sit the temp much? I mean, my weekends are usually somewhat busy and if it is something you have to check on every 2-3 hrs, fine. If it is something I have to look at every 30 min, then Traeger.
Thoughts?
As for how I would like to use my eventual smoker? I am basically going to rip off your recipes and make them for my own sweet sweet enjoyment.
every 2-3 hours is about when I stoak my coals and add wood/lump so you should be fine if you can work within that
your plan is flawless
Post by: pissclams on July 03, 2013, 05:22:08 PM
Post by: AST on July 03, 2013, 05:34:24 PM
I am going to go check out this model of rig Friday, unfortunately if I get it, it won't be finished until mid October
that means I will have to rent a smoker that I have never used for the potential gig at the end of September :angry:
this bad boy is a beast
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2Fmedadv10ft_1_414_311_90_zps91a2651a.jpg&hash=484b908745a57c1c369f1c5d316b4eacab9fd7f6) (http://s60.photobucket.com/user/poimen/media/medadv10ft_1_414_311_90_zps91a2651a.jpg.html)
Post by: steve dave on July 03, 2013, 06:12:18 PM
Post by: Mr Bread on July 03, 2013, 06:21:53 PM
Post by: Mr Bread on July 03, 2013, 06:22:40 PM
Post by: Shacks on July 04, 2013, 12:17:39 AM
Post by: AST on July 04, 2013, 12:22:09 AM
what do you keep in the front cage? like, chickens or something?
coolers, wood, other stuff
Post by: AST on July 06, 2013, 05:31:50 PM
I've even decided to to ahead and get the model that has an additional 3.5' of smoking or grilling space on the front end
it is and additional chamber welded onto the front end and has a damper to the main smoking chamber so it can be either used as additional smoker space or a grill
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2Fmedadv12ft_0000_1-4943_414_311_90_zps102445fb.jpg&hash=29673f5777a650cc5c18b57be7688bbb74ef4914) (http://s60.photobucket.com/user/poimen/media/medadv12ft_0000_1-4943_414_311_90_zps102445fb.jpg.html)
Now I am busy preparing for the sampling tomorrow evening, wine and farts to follow
Post by: CNS on July 06, 2013, 06:03:29 PM
1. The Longhorn, which is what AST uses iirc. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.homedepot.com%2Fcatalog%2FproductImages%2F300%2F97%2F97bff1e3-22c9-448e-9b72-6232a046a29f_300.jpg&hash=083632cf94a3c4eeab7d6d203acdae5e9c999784) http://www.homedepot.com/p/Char-Broil-Longhorn-Offset-Smoker-12201747/203340456#.UdiZ7Tu1HTp (http://www.homedepot.com/p/Char-Broil-Longhorn-Offset-Smoker-12201747/203340456#.UdiZ7Tu1HTp)
Or
2. The Weber Smokey Mountain: (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.lowes.com%2Fproduct%2Fconverted%2F007792%2F0077924081484lg.jpg&hash=d5613512a8894848e93d39ca59a8919e93a66a35)
http://www.lowes.com/pd_108467-505-731001_0__?productId=3006399&Ntt=smoker&pl=1¤tURL=%3FNtt%3Dsmoker&facetInfo= (http://www.lowes.com/pd_108467-505-731001_0__?productId=3006399&Ntt=smoker&pl=1¤tURL=%3FNtt%3Dsmoker&facetInfo=)
Both have great reviews and I think both would be easy enough to use, but they seem hard to compare. I have a weber grill and it is the best grill I have ever owned and no one I have ever spoken to has ever said anything negative about the Smokey Mountain. That said, AST is obvsly kicking ass with his Longhorn and it sounds really great as well.
Anyone have experience with both?
I guess for me, this will probably come down to which requires the least babysitting while cooking. I think the longhorn is a heavier duty steel body so I would think that it would hold heat better and would probably require less messing with the heat, but a few smoking forums rave about the weber being super solid at holding temp for a long time.
I haven't found any reviews that compare the two.
I am slightly leaning toward the Weber right now.
Thoughts?
Post by: CNS on July 06, 2013, 06:05:34 PM
Anyone use this thing without modifying it? Ppl on the forums say that the longhorn can easily burn or under cook meat because of this inconsistency. This is the primary reason I am leaning toward the WSM.
Post by: AST on July 06, 2013, 06:10:54 PM
I'm gonna tell you a couple secrets about not burning
a. put a piece of foil hanging down from the far right of the smoking grate (blocking direct heat from the firebox as the only thing that separates your meat from direct heat on a WSM is a drip pan)
b. remember you are not cooking in an oven and pay attention to the smoker (not hourly attention but learning from one run to the next)
it is really that simple
Post by: AST on July 07, 2013, 03:31:33 PM
just dropped some yardbird on
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130707_133947_zps0b4230bb.jpg&hash=89499dcff4feb3aeb28cc9fb9ed17a47ac19fe7b) (http://s60.photobucket.com/user/poimen/media/20130707_133947_zps0b4230bb.jpg.html)
Post by: pissclams on July 07, 2013, 03:41:23 PM
Post by: Mikeyis4dcats on July 07, 2013, 03:43:11 PM
Post by: Cire on July 07, 2013, 03:46:51 PM
Post by: CNS on July 07, 2013, 09:13:16 PM
i'd go longhorn.
Clams, please elaborate. Tia.
One thing I have been reading about the WSM is that ppl close the vents after cooking and can put the firebout thus saving the fuel for another smoking session. Also, there is a firing methid called the minion method that sounds like it makes it so that you don't have to reload it for smokes up to like 12-14 hrs long as long as you get control of the vents well.
As for the longhorn most every forum I have read talks about 4 or 5 modifications that they say are needed to get a consistent temp across the grill(seals, door latches, additional vent, heat damper at fire box, and some ppl even lower the stack.
From reading a bunch on it the last two days, it sounds like both are very good, but that the longhorn uses a bunch more fuel and takes a lot more initial work to get to the same level of control that you get from the WSM out of the box.
I don't think I can go wrong with either, but am leaning to WSM right now.
Post by: pissclams on July 07, 2013, 09:34:04 PM
the WSM will be easier for a rookie to use.
I change my recommendo to WSM
Post by: felix rex on July 07, 2013, 09:39:09 PM
Post by: kansas_troll_patrol on July 07, 2013, 09:46:16 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FDiO6jaY.jpg&hash=99388e00fb21b87fcd0748e95485bda816d4f64c)
Post by: Mikeyis4dcats on July 07, 2013, 09:49:11 PM
Post by: CNS on July 07, 2013, 09:50:09 PM
wierd way to cut cheese IMHO
Looks like potato chips.
Post by: Cire on July 07, 2013, 09:50:40 PM
Post by: AST on July 07, 2013, 10:06:53 PM
Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september
Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself
:dance: :bill: :billdance:
Post by: kansas_troll_patrol on July 07, 2013, 10:08:52 PM
wierd way to cut cheese IMHO
Looks like potato chips.
Meh, talk to the people who sell these.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Faz163874.vo.msecnd.net%2F800e43dc149d4e5186cf6727c7c606e6%2FImages%2FProducts286-800x800-198588.jpg&hash=2d5d3b34d81ad406ea699a4fd9e2ed9c1f00af0b)
Post by: WillieWatanabe on July 07, 2013, 10:15:32 PM
Here is a picture of the cheese I smoked a month ago. I would report that this was one of my biggest hits yet. I brought these home for our 4th celebration and we ran out very quickly. The pepper jack was by far the most popular. Next time I'll probably smoke about twice as much. The guys at work aren't going to be happy that they didn't get any. The next project I will be undertaking is smoking mixed nuts. Does anyone have any experience?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FDiO6jaY.jpg&hash=99388e00fb21b87fcd0748e95485bda816d4f64c)
SONOFABITCH.
glad it worked out.
Post by: WillieWatanabe on July 07, 2013, 10:17:47 PM
However, If AST recommends Longhorn, id listen to him. I'm assuming you're not a dumbass btw.
Post by: CNS on July 07, 2013, 10:22:30 PM
any way you slice it that cheese looks yummy
Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september
Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself
:dance: :bill: :billdance:
Fantastic job, AST!
Post by: Cire on July 07, 2013, 10:30:10 PM
Post by: AST on July 07, 2013, 10:30:17 PM
any way you slice it that cheese looks yummy
Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september
Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself
:dance: :bill: :billdance:
Fantastic job, AST!
Thank you
Post by: AST on July 07, 2013, 10:37:34 PM
can't wait for pictures. menu set???
Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos
The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine
I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater
Post by: The Tonya Harding of Twitter Users Creep on July 08, 2013, 03:39:20 PM
Post by: Skipper44 on July 08, 2013, 03:51:27 PM
any way you slice it that cheese looks yummycongrats AST - if you are going to be doing events that require long drives frequently I would go with the bigger rig just to get the 2nd axle
Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september
Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself
:dance: :bill: :billdance:
Post by: AST on July 08, 2013, 04:27:51 PM
have we already booked AST for MOAP (insert whatever number).0 this year?
I don't know what this is but it sounds enough like moat to have me excited
congrats AST - if you are going to be doing events that require long drives frequently I would go with the bigger rig just to get the 2nd axle
Thanks and I anticipate my gigs being mostly in the dfw area but will travel if paid well enough
The only way this one makes sense financially is that my parental units live 30 mins from Stillwater and I can write the gas off to just another trip to say hi to the old folks and plus, they are free labor
If it was anywhere else I'd have to charge out the fartbox to cover gas, hotel and being paid during travel time but I told this guy he's lucky
Don't let that scare anyone away from having me do a gig in kc though as my brother lives in joco and it would be a great excuse to make an extra drive and see family
Post by: OK_Cat on July 08, 2013, 04:34:26 PM
Post by: AST on July 08, 2013, 04:43:24 PM
where do your parents live? because, like, i live in the area.
The self-proclaimed or actual, idk, pipeline capitol of the world, cushing
It's a real armpit of a town but my pops is in the o&g game
Post by: OK_Cat on July 08, 2013, 04:44:25 PM
anyway, carry on with your food talk and so forth
Post by: AST on July 08, 2013, 04:55:13 PM
oh man, worlds colliding.
anyway, carry on with your food talk and so forth
Possible bbq pak in cushing :horrorsurprise:
Post by: OK_Cat on July 08, 2013, 04:55:36 PM
sorry, pal.
Post by: AST on July 08, 2013, 04:59:13 PM
my wife would never allow it, just ask trim.
sorry, pal.
Lmbo like I wanted to invite your wife
Post by: jtksu on July 09, 2013, 12:09:44 AM
can't wait for pictures. menu set???
Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos
The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine
I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater
Feel free to discuss those bacon jalepenos in greater depth. I love em but haven't been able to master them yet. I'm stuck in purgatory between soggy bacon/good peppers and crispy bacon/charred as peppers.
Post by: AST on July 09, 2013, 07:05:02 AM
can't wait for pictures. menu set???
Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos
The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine
I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater
Feel free to discuss those bacon jalepenos in greater depth. I love em but haven't been able to master them yet. I'm stuck in purgatory between soggy bacon/good peppers and crispy bacon/charred as peppers.
Cut stem end off jalapeno and then remove seeds and core (i use a chopstick to accomplish this by just going in circles), rinse with water and then soak in milk overnight (if they were just for me i would avoid this step and bring the heat)
Cream cheese, chives & garlic salt in a mixer to soften and then put in a piping bag, use piping bag to fill jalapenos (putting the filled bag under warm water softens the cheese and makes this easier)
Take a toothpick and put it through the jalapeno about 1 inch from the bottom, impale bacon on I side of the tooth pick and start wrapping up at an angle without overlapping, put another toothpick through the top parallel with the bottom toothpick (this is actually kind of important)
Put jalapeno grill plate on the grill and let it get hot (flat metal plate with 1" diameter holes in it and look for ones where the holes are not super close together), put jalapenos on plate and then close the lid and grill vents almost all the way
Cook them almost like in an oven, if you leave the grill lid open much these bad boys will flare up bigtime from all the bacon grease hitting the coals; when they are done, pull them off
Post by: pissclams on July 09, 2013, 09:03:25 AM
Post by: AST on July 09, 2013, 09:55:17 AM
just set the cream cheese on the counter for an hour or two before you start using it. also, i add soy sauce and brown sugar to the cream cheese in the food processor (this step is for professionals only).
That sounds deliciouser than mine, will try
Post by: CNS on July 09, 2013, 11:31:02 AM
Post by: XocolateThundarr on July 09, 2013, 11:34:47 AM
Post by: Boom Roasted on July 09, 2013, 11:44:52 AM
Sounds tasty, I always put a little cheddar in mine as well. Never done the milk soak.just set the cream cheese on the counter for an hour or two before you start using it. also, i add soy sauce and brown sugar to the cream cheese in the food processor (this step is for professionals only).
That sounds deliciouser than mine, will try
Post by: CNS on July 09, 2013, 12:05:13 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker? I'm not talking about the bagged chunks you can buy at the store. I would like to buy larger pieces (logs) and then process it to my preference.
There is a place in KC that sells specialty wood for this purpose. They are also a bbq joint themselves. Don't remember their name. Clams probs does. They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.
Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day.
Post by: puniraptor on July 09, 2013, 12:06:05 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker? I'm not talking about the bagged chunks you can buy at the store. I would like to buy larger pieces (logs) and then process it to my preference.
There is a place in KC that sells specialty wood for this purpose. They are also a bbq joint themselves. Don't remember their name. Clams probs does. They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.
Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day.
aptly named woodyard?
Post by: jtksu on July 09, 2013, 12:10:34 PM
Post by: XocolateThundarr on July 09, 2013, 02:07:06 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker? I'm not talking about the bagged chunks you can buy at the store. I would like to buy larger pieces (logs) and then process it to my preference.
There is a place in KC that sells specialty wood for this purpose. They are also a bbq joint themselves. Don't remember their name. Clams probs does. They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.
Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day.
aptly named woodyard?
Thanks bros....bookmarked the website. :thumbsup:
Post by: AST on July 12, 2013, 11:03:39 PM
the extent of my smoking/grilling this weekend, 250 hot dogs (yes i can count, that was just the start of them)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130712_190620_zps8e080664.jpg&hash=b60d0194584d38f4e173eb3ddffd71cf80d1bc67) (http://s60.photobucket.com/user/poimen/media/20130712_190620_zps8e080664.jpg.html)
did a 3 day free bb camp for the kids at a low income apartment complex, pretty much a privately owned project complex where most of the kids only have one parent in the picture
tonight was the last night and we had a party, including the Mavericks mascot, champ
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F75b673a1-e0c2-4d5a-a072-0f9de492482b_zps4811ea52.jpg&hash=514d9ae9bdbe334e3822cacda0709ada1404e9ad) (http://s60.photobucket.com/user/poimen/media/75b673a1-e0c2-4d5a-a072-0f9de492482b_zps4811ea52.jpg.html)
some former nba player, think he played for the clippers, **** Johnson, i don't know
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130712_190832_zps3deec762.jpg&hash=bf39fe53211187c2d86ed8728288bf0d6fef946a) (http://s60.photobucket.com/user/poimen/media/20130712_190832_zps3deec762.jpg.html)
had a tournament with teams from the camp
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130712_200128_zps03ab9575.jpg&hash=581496647b6f43cdbebf6b5e3afde5546ded7816) (http://s60.photobucket.com/user/poimen/media/20130712_200128_zps03ab9575.jpg.html)
coaches threw this game so the team they were playing could advance to the championship (at least that is the story they are sticking to)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130712_200631_zps979df164.jpg&hash=433b2d83f542387c84bab0ea85cf186955afc5cb) (http://s60.photobucket.com/user/poimen/media/20130712_200631_zps979df164.jpg.html)
had a bounce house and other games for the smaller kids, all in all a good night
proceed to kick me in the nuts, my body is ready
Post by: Cire on July 13, 2013, 12:20:04 AM
Post by: AST on July 13, 2013, 08:33:58 AM
pretty cool of you to do that AST
:blush:
this is the same complex i smoked 4 and fried 2 turkeys for on thanksgiving
we do quite a bit with this project trying to make a difference, put in a garden and they are actually eating from it now as well as sustaining it, after school mentoring, updated their community/common ground
if you have the time, i'd recommend partnering with a group that does stuffs such as this as it is pretty rewarding for all involved
Post by: Rams on July 13, 2013, 11:14:11 AM
that's really awesome! good for you, ast. :thumbs:pretty cool of you to do that AST
:blush:
this is the same complex i smoked 4 and fried 2 turkeys for on thanksgiving
we do quite a bit with this project trying to make a difference, put in a garden and they are actually eating from it now as well as sustaining it, after school mentoring, updated their community/common ground
if you have the time, i'd recommend partnering with a group that does stuffs such as this as it is pretty rewarding for all involved
Post by: kansas_troll_patrol on July 21, 2013, 08:41:51 PM
(https://pbs.twimg.com/media/BPuyJCkCcAAOcQQ.jpg:large)
Post by: AST on July 21, 2013, 11:24:14 PM
I had a pretty relaxing weekend. This was early into a 13 hour Boston Butt. I left it mostly unattended because I spent most of my time in the water.
(https://pbs.twimg.com/media/BPuyJCkCcAAOcQQ.jpg:large)
I swear this places looks familiar
Tanglewood mean anything to you?
Post by: kansas_troll_patrol on July 22, 2013, 06:11:13 AM
I had a pretty relaxing weekend. This was early into a 13 hour Boston Butt. I left it mostly unattended because I spent most of my time in the water.
I swear this places looks familiar
Tanglewood mean anything to you?
No it doesn't. But I drink a lot. :drink:
Post by: Bloodfart on July 22, 2013, 10:18:13 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fca40227d7d1e72cf6aeed2ba223c574d.jpg&hash=2911a999443c6ad5a72c86a6f4fd4dbdb2e32453)
Meat prep Friday afternoon: 6 pork shoulders and 3 racks of ribs.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Ffd3c5583ed5eb36af3d9cacde9b1f904.jpg&hash=5391e683e8874abb9fce9f297590b47d00673f1a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F983136dc75b96705e194ee351c323633.jpg&hash=68042d842c466ca6dc8a7eadcc3ab84942e59893)
So this is what I did on Saturday.
5 am start fire and have first whiskey drink courtesy of our friends at High Plains Distillery. They make a good vodka so decided to try the bourbon... woof I used pear tree wood from a tree dad lost last summer.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fa8ff18c692115b24734f920c70974923.jpg&hash=36f73291f2f5d9bf2c4601e464e4a000fb567309)
Fire going good so I close everything up and throw the meat on.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fc939a435eaa59b37af6807ecc9621fbb.jpg&hash=baf4a9e918e5cc51e6cdf8d4718d38007e1ca44b)
Here's what it looked like at noonish.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Ff84d9d70096d64a00955c32b8603dd1a.jpg&hash=549d88740f718a7883afdd088e0ff8dcf72e4579) (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F9a3d35903397d0ed8cc78b309d23e6e7.jpg&hash=bbbbbc7b9df6252870d50881e05340d860da1a10)
I kept the temp between 200 and 250 all day and pulled the ribs off at 1 and the shoulders were done by 4. I forgot to take pics of the finished product because I was a little woozy. (note to self don't start boozing till at least 8 am.) Anyways, everyone gave complements about the meat and beers were drank and whiskey flowed like wine. go cats.
Post by: pissclams on July 22, 2013, 10:57:08 AM
Post by: Skipper44 on July 22, 2013, 11:03:39 AM
Post by: Bloodfart on July 22, 2013, 11:06:38 AM
how big were those shoulders? 6lbs each?
:dunno: I don't mark the weight on the packages just what cut of meat it is. I could weigh the 2 I have left sitting in the freezer. I guess they're some where between 3-4 lbs each.
Post by: Bloodfart on July 22, 2013, 11:07:56 AM
nothing but Pear for the fire?
I used one piece of hedge to get the fire going but only pear after that.
Post by: puniraptor on July 22, 2013, 11:09:03 AM
Post by: EllRobersonisInnocent on July 22, 2013, 11:12:59 AM
Post by: AST on July 22, 2013, 12:32:23 PM
Post by: AST on July 23, 2013, 03:43:26 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130720_144352_zpsa67b47d9.jpg&hash=6d645479da68a353cfb66870790473bb9d7eb6c8) (http://s60.photobucket.com/user/poimen/media/20130720_144352_zpsa67b47d9.jpg.html)
here's the flat about ready to serve up
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130720_172724_zps6ad44438.jpg&hash=9463c575db983dccaf270d9d373d7ed343f07f0c) (http://s60.photobucket.com/user/poimen/media/20130720_172724_zps6ad44438.jpg.html)
feasting on burnt ends, flat, pinto beans w/ charred ribeye and apple & pecan cole slaw
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130720_173701_zpsfa06d6e5.jpg&hash=5f5b46727bb1edd1eb72782d375351f20c5349fa) (http://s60.photobucket.com/user/poimen/media/20130720_173701_zpsfa06d6e5.jpg.html)
just as we sat down to eat, the skies opened up and let loose, it was awesome
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130720_174328_zps5be70f25.jpg&hash=e2fb7a4dc0634593702f9bec311e0e1ff875e9d3) (http://s60.photobucket.com/user/poimen/media/20130720_174328_zps5be70f25.jpg.html)
Post by: Shooter Jones on July 23, 2013, 05:15:35 PM
Quote from: alexander supertramp
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130712_190620_zps8e080664.jpg&hash=b60d0194584d38f4e173eb3ddffd71cf80d1bc67) (http://s60.photobucket.com/user/poimen/media/20130712_190620_zps8e080664.jpg.html)
AST, you should've saved this for the national holiday* today.. or... are you doing this again?
Post by: AST on July 23, 2013, 05:21:11 PM
AST, you should've saved this for the national holiday* today.. or... are you doing this again?
not doing any today, will be soon though i am sure
Post by: Bloodfart on July 23, 2013, 10:45:07 PM
:love: looks good Bloodfart :fatty:
Thanks AST! That smoker is super easy to operate, like you'd have to really ngaf to be able to screwup a smoking sesh with it. On a different note I have been eating the left over meat for lunch and dinner for the last three days. The pork is starting to come out of my pores. :sdeek: I am donating the rest of it to my coworkers. I can't take anymore.
Post by: Cire on July 23, 2013, 11:23:40 PM
Post by: pissclams on July 24, 2013, 08:06:55 AM
Post by: AST on July 24, 2013, 08:16:41 AM
that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it
Thank you and nope, no meat tenderizers are used in my brisket
I have seen pictures of what a tenderizer will do to a brisket though and it is not pretty, it basically turns the brisket into a pot roast like substance and I do not want
Post by: pissclams on July 24, 2013, 08:26:53 AM
Post by: AST on July 24, 2013, 09:04:23 AM
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring
Either way, I don't use any
Post by: Tobias on July 24, 2013, 09:05:41 AM
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring
Either way, I don't use any
sounds like spraypainting your lawn
Post by: EMAWmeister on July 28, 2013, 07:29:11 PM
Post by: CNS on July 28, 2013, 09:30:11 PM
Sent from my KFTT using Tapatalk 2
Post by: asava on July 28, 2013, 09:33:23 PM
Smoked on the new Weber Smokey mountain today. Small brisket and two slabs ribs. Turned out amazing. I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope! Was amazing!
Sent from my KFTT using Tapatalk 2
'grats
Post by: WillieWatanabe on July 28, 2013, 09:43:11 PM
Smoked on the new Weber Smokey mountain today. Small brisket and two slabs ribs. Turned out amazing. I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope! Was amazing!
Sent from my KFTT using Tapatalk 2
oh man, those pictures sure look great!!
Post by: p1k3 on July 28, 2013, 09:50:31 PM
Post by: CNS on July 28, 2013, 09:58:35 PM
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Post by: pissclams on July 28, 2013, 10:30:30 PM
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.I make a great jalapeño crab artichoke dip, will try to find 'cipe
Post by: jtksu on July 28, 2013, 11:40:53 PM
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.I make a great jalapeño crab artichoke dip, will try to find 'cipe
:drool:
Post by: pissclams on July 29, 2013, 07:28:49 AM
Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows
Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Post by: CNS on July 29, 2013, 12:13:08 PM
Smoked on the new Weber Smokey mountain today. Small brisket and two slabs ribs. Turned out amazing. I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope! Was amazing!
Sent from my KFTT using Tapatalk 2
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi825.photobucket.com%2Falbums%2Fzz177%2Fcnscasey%2FFirstRibs_zpsbdc5d7aa.jpg&hash=57c5af474159448b727d8886c63f9ebfc77f5628)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi825.photobucket.com%2Falbums%2Fzz177%2Fcnscasey%2FFirstBrisket_zpscaa9f451.jpg&hash=82e1dd6044cc5fd5f046c993dcdc034ad8f6fb06)
Post by: jtksu on July 29, 2013, 12:26:44 PM
it's from emeril, the crap's great
Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows
Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
You ever try it with any higher grade crab? I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
Post by: WillieWatanabe on July 29, 2013, 12:51:04 PM
Smoked on the new Weber Smokey mountain today. Small brisket and two slabs ribs. Turned out amazing. I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope! Was amazing!
Sent from my KFTT using Tapatalk 2
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi825.photobucket.com%2Falbums%2Fzz177%2Fcnscasey%2FFirstRibs_zpsbdc5d7aa.jpg&hash=57c5af474159448b727d8886c63f9ebfc77f5628)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi825.photobucket.com%2Falbums%2Fzz177%2Fcnscasey%2FFirstBrisket_zpscaa9f451.jpg&hash=82e1dd6044cc5fd5f046c993dcdc034ad8f6fb06)
How long did you smoke the ribs for? and what method did you use?
Post by: CNS on July 29, 2013, 12:57:33 PM
Temp was solid just below 250 pretty much the entire time. Temp was much less effected by pulling ribs to wrap/unwrap than I thought it was. Really happy with the smoker for the first time out.
Used 4 or so large lumps of hickory with a couple handfuls of the small chipped apple.
No sauce, just some rub.
Post by: pissclams on July 29, 2013, 01:14:48 PM
i use the jumbo lump canned meat from costco. it's pretty good.it's from emeril, the crap's great
Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows
Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
You ever try it with any higher grade crab? I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
Post by: Cire on July 29, 2013, 01:17:12 PM
Post by: pissclams on July 29, 2013, 01:19:21 PM
Post by: CNS on July 29, 2013, 02:00:29 PM
that brisket looks dead.i use the jumbo lump canned meat from costco. it's pretty good.it's from emeril, the crap's great
Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows
Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
You ever try it with any higher grade crab? I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
Part of the reason for that is that I used coffee in the rub. It looks burnt, but isn't at all. It isn't as moist as I wanted, but it wasn't really dry either. It was really tender and delish though.
Post by: ben ji on August 01, 2013, 10:56:29 PM
On my lunch break I Threw some thighs in a marinade of 2 parts olive oil, 1 part white wine vinegar and some arthur bryants rub. Threw it on a medium grill for 10 minutes then flipped and cooked for another 5 minutes. Brushed on some spicy gates BBQ sauce and moved to low heat for 5 minutes.
Had some grilled lemon pepper kale(2 for $1 at the grocery store :ksu:) as a side. Coated kale in Olive Oil, applied lemon pepper seasoning and tossed it to make sure everything was coated. Threw on grill for about 1-2 minutes, just enough to wilt the leaves then tossed it in some lemon juice.
Post by: Cire on August 01, 2013, 11:00:05 PM
Post by: jtksu on August 02, 2013, 01:16:58 AM
I really like kale, but it gives me the worst gas in the history of flatulence.
Yeah, that happens. I dig asparagus but my piss smells gross for like 24 hours after that.
Post by: AST on August 03, 2013, 10:42:22 AM
It opens at 11 and we are about 50h in line (arrived at 9:45)
Will post pics later
Post by: CNS on August 03, 2013, 12:42:07 PM
Post by: pissclams on August 03, 2013, 12:43:48 PM
Post by: AST on August 03, 2013, 02:29:58 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_095141_1_zpsff161624.jpg&hash=54eff777cdc38d6bab6e68474e70ee041356ea84) (http://s60.photobucket.com/user/poimen/media/20130803_095141_1_zpsff161624.jpg.html)
by the time 11 rolled around, the line was all the way out the other door of shed #2
it appears that Pecan Lodge has a new rule in place, if you order more than 5# of meat, you get to go to the express line and skip the masses, this bit me in the ass as my goal for the day was beef ribs, they were sold out by 11:20 and my order was placed at 11:30 :angry:
anyways, the hot mess, was very good; sweet potato, chopped brisket, sour cream
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_115043_zps50c60ac0.jpg&hash=5d2d798240d7ab450bf388e5dc346984132122bc) (http://s60.photobucket.com/user/poimen/media/20130803_115043_zps50c60ac0.jpg.html)
the burnt ends were ginormous, about 2" cubes and although they were pretty good, too much sauce for my liking; could not find anything wrong with the mac w/ crumbled bacon
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_114359_zps88fe4634.jpg&hash=0774cc2dd70ffb4915fa2d22feebaab10a7c8843) (http://s60.photobucket.com/user/poimen/media/20130803_114359_zps88fe4634.jpg.html)
beef, jalapeno and cheddar sausage; left me wanting and thinking should have stuck with their regular sausage
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_114342_zps55913475.jpg&hash=5424077c70ad9bd81d02e6395f3dec11b7450f14) (http://s60.photobucket.com/user/poimen/media/20130803_114342_zps55913475.jpg.html)
pork ribs, looked great with great flavor but a little dry; collards were probably the best I've had
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_114353_zpse806288c.jpg&hash=212037c6bbace6a418c1e598dc2dab47dbc3ee7b) (http://s60.photobucket.com/user/poimen/media/20130803_114353_zpse806288c.jpg.html)
and finally the brisket, moist, tender and good flavor although I could have used a tad more smoke on mine; pinto beans were pinto beans although they had just the right amount of heat to them to make them interesting
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130803_114337_zps3835bf83.jpg&hash=7b0115a53ded582616a44aa676e7d2adb3baf377) (http://s60.photobucket.com/user/poimen/media/20130803_114337_zps3835bf83.jpg.html)
overall, pretty good
would I wait in a line for 1:45 again to eat there, no, but if I'm to lazy to fire up my rig and need some Q for a party I will be taking advantage of the express line
Post by: pissclams on August 03, 2013, 03:44:35 PM
to be honest that meat doesn't look very impressive although i am interested in the sausage. did the smoke permeate the casing? i've had issue with that in the past when cooking. like you said, the ribs look dry and the brisket looks fatty.
Post by: AST on August 03, 2013, 04:44:23 PM
the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite; all of the Q left me wanting more smoke
but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW
Post by: puniraptor on August 03, 2013, 04:46:48 PM
Post by: pissclams on August 03, 2013, 04:49:13 PM
yeah the whole experience left me a little underwhelmed but at this point in time, it is really the only good option for Q in Dallas with the exception of Smoke, which has longer waits and is a hybrid joint more than straight up Q
the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite; all of the Q left me wanting more smoke
but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW
i don't smoke with mesquite very often, probably should start sneaking some into the pit. it kind of has a bad name around here.
Post by: WillieWatanabe on August 03, 2013, 04:50:14 PM
Post by: kim carnes on August 03, 2013, 04:53:46 PM
yeah the whole experience left me a little underwhelmed but at this point in time, it is really the only good option for Q in Dallas with the exception of Smoke, which has longer waits and is a hybrid joint more than straight up Q
the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite; all of the Q left me wanting more smoke
but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW
i don't smoke with mesquite very often, probably should start sneaking some into the pit. it kind of has a bad name around here.
yeah, i call it skeet
Post by: AST on August 03, 2013, 04:54:15 PM
LBBQIQ: am I wrong for liking Hard Eight?
prolly not as I have never tried it but have heard it is alright
when I think of great Q i think of Franklin's, Smitty's, Cooper's, Kreuz, The Woodshed, Okie Joe's, Rosedale, LC's
anything short of that I'd just as soon make it at home because I feel I can make Q just as good as or better than the so-so places
Post by: pissclams on August 03, 2013, 04:54:41 PM
Post by: AST on August 03, 2013, 04:56:23 PM
Doing some ribs for my dad's bday. Unfortunately he has no smoker, so doing them in the oven, then finishing on the grill. :don'tcare:
i'd think long and hard about switching that around, start on the grill and finish in the oven
if you don't have a metal chip box, wrap some soaked chips in some aluminum foil and poke some holes in it so you can at least get some smoke flavor
Post by: AST on August 03, 2013, 05:02:11 PM
Post by: CNS on August 03, 2013, 05:42:00 PM
nope but hopefully you put some oil on the rough rider, helps make the skin crisp up and brown
Just getting started and coated them in olive oil.
Stuffed one with apple and bacon.
Stuffed one with pineapple and bacon
Stuffed the other with celery, onion, bayleaf, and bacon.
Did a simple seasoned salt, seasoned pepper, and old bay seasoning on the outside.
Just went on. Will see how it goes.
Post by: pissclams on August 03, 2013, 05:49:34 PM
i usually oil then use bbq rub and throw some crap into a beer can and set them on it. 3 hrs or so at 275.
Post by: CNS on August 03, 2013, 05:55:20 PM
Right now, I think I am just gonna set them straight on the grill for the first half of the time, then put them in an uncovered pan the second half to collect any remaining drippings.
We shall see.
Post by: CNS on August 03, 2013, 05:56:29 PM
Post by: pissclams on August 03, 2013, 06:04:41 PM
Post by: p1k3 on August 03, 2013, 06:09:29 PM
you don't want those fuckers touching
they're not on the grill yet :shakesfist:
Post by: CNS on August 03, 2013, 06:21:11 PM
you don't want those fuckers touching
Yeah, separated on the grill and out of the pan as we type.
Post by: WillieWatanabe on August 03, 2013, 06:56:44 PM
actually, I forgot that you are in kansas and probably slather your meat with sauce to finish it so do it the way you were talking about
:bill:
turned out pretty good, minus the whole smoking flavor.
Post by: Cire on August 03, 2013, 11:16:03 PM
Post by: AST on August 03, 2013, 11:22:42 PM
I don't understand why texans are so anti sauce. It's like any other style of cooking, I mean eff, the sauce is key to a ton of recipes.
I love sauce, on pizza, pasta and such
If I spend 14-16 hours smoking a meat, I don't want to taste tomato and brown sugar
If I can't make a meat that is edible otherwise, sure I will slather it down with sauce lmbo
Post by: Cire on August 03, 2013, 11:25:42 PM
Post by: AST on August 03, 2013, 11:29:04 PM
Personally, I don't slather but I will have the sauce on the corner of my plate and I will dab some sauce on the meat. Sort of like horse radish on prime rib, or wasabi on sushi.
I can dig that
Post by: kim carnes on August 03, 2013, 11:31:01 PM
because its not that good
Post by: AST on August 03, 2013, 11:31:03 PM
Happy birthday to me you lovable emaw phaggots (not that there is anything wrong with that)
Post by: bones129 on August 03, 2013, 11:31:21 PM
Personally, I don't slather but I will have the sauce on the corner of my plate and I will dab some sauce on the meat. Sort of like horse radish on prime rib, or wasabi on sushi.
I can dig that
Maybe I'm just a barbarian when it comes to prime rib, but I prefer to slather the horse radish on the prime rib.
Post by: Cire on August 03, 2013, 11:32:23 PM
Post by: kim carnes on August 03, 2013, 11:33:33 PM
Post by: AST on August 03, 2013, 11:35:54 PM
do people who love Q ever wonder why people from elite culinary cultures don't love Q?
because its not that good
2 things
1. No as bbq started as butchers find a way to cook and sell unwantable cuts of meat so it is realpy not that big of a secret
2. If your statement is true the basic only thing kc is known for is for the poors and uncultured
Post by: kim carnes on August 03, 2013, 11:37:21 PM
Post by: AST on August 03, 2013, 11:39:52 PM
it bothers me when people fawn over something that isn't that great, if you haven't noticed
A goldfish in a bowl has a really small view of the world
That is all
Post by: nicname on August 03, 2013, 11:41:05 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthumbs.ifood.tv%2Ffiles%2Fimagecache%2F600x500%2Fbacon_steak_rolls_by_the_bbq_pit_boys_0.jpg&hash=9ee7dfc16e5193394f93eedb44d6c3f5a59e8960)
Midnight? Don't care.
Post by: nicname on August 03, 2013, 11:42:01 PM
Post by: AST on August 03, 2013, 11:45:47 PM
Will you two dorks stop ruining my thread with you philosophical bullshit? K thx.
The hell you say
All I do is add to your thread and defend it from the like of the kim carnes of the world
May you chicken be undercooked and your wishbone be lodged squarely in your throat
Post by: Cire on August 03, 2013, 11:46:14 PM
Post by: puniraptor on August 03, 2013, 11:48:02 PM
Post by: Tobias on August 03, 2013, 11:49:41 PM
Post by: nicname on August 03, 2013, 11:50:53 PM
Will you two dorks stop ruining my thread with you philosophical bullshit? K thx.
The hell you say
All I do is add to your thread and defend it from the like of the kim carnes of the world
May you chicken be undercooked and your wishbone be lodged squarely in your throat
You're good. Binge on gE, binge on.
Post by: bones129 on August 03, 2013, 11:51:26 PM
you're not a barbarian, you just really like horse radish
Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.
Post by: AST on August 03, 2013, 11:56:41 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fmedia2.onsugar.com%2Ffiles%2Fons1%2F21%2F212775%2F37_2009%2Fcc972eb4924db572_Grill_Cake.xxlarge%2Fi%2FBBQ-Grill-Cake.jpg&hash=718581fa4446c3f31336bb427b664eeec4aee06f)
O. M. G.
THIS IS SO CRAZY AS MY NAME REALLY IS AARON
Post by: Tobias on August 03, 2013, 11:57:49 PM
Post by: bones129 on August 03, 2013, 11:58:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fmedia2.onsugar.com%2Ffiles%2Fons1%2F21%2F212775%2F37_2009%2Fcc972eb4924db572_Grill_Cake.xxlarge%2Fi%2FBBQ-Grill-Cake.jpg&hash=718581fa4446c3f31336bb427b664eeec4aee06f)
O. M. G.
THIS IS SO CRAZY AS MY NAME REALLY IS AARON
Such amazing things happen on goE. :dance:
Post by: AST on August 04, 2013, 12:00:23 AM
for the record, i did NOT bookie pimp you :horrorsurprise:
Looking for the the correct emotion/response to display here
I got nothing
Post by: Cire on August 04, 2013, 12:09:04 AM
you're not a barbarian, you just really like horse radish
Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.
I like it too, I always order the raw and the creamed and I mix them together.
Post by: jtksu on August 04, 2013, 03:32:06 AM
you're not a barbarian, you just really like horse radish
Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.
I like it too, I always order the raw and the creamed and I mix them together.
I live that crap. I always have some in the fridge so it can add a little to roast beef sandwiches. Also, this bbq place in Wichita has prime rib on the weekends, I assume it's smoked. Anyone had smoked prime rib before? Is it as glorious as I hope it is?
Post by: 'taterblast on August 09, 2013, 11:22:35 AM
1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.
Enjoy.
I've always thought of steaks as being grilled on a grill but I think I like this way better.
Post by: asava on August 09, 2013, 11:51:48 AM
i recently realized i can make a hell of a steak on a stove top.
1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.
Enjoy.
I've always thought of steaks as being grilled on a grill but I think I like this way better.
Depending on the thickness of your steak you should consider using the oven to ensure an even cook after searing. Honestly, unless you have two separate grills going with two different temperatures, it is the best option. Finish with a quick sear in duck fat. Remove, cover with a foil tent and let the steak rest for about 5 minutes.
Post by: Mikeyis4dcats on August 09, 2013, 12:12:35 PM
Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.
Post by: CNS on August 09, 2013, 12:16:38 PM
Got this guy on the smoker right now. Trying out my own rub too.
Post by: pissclams on August 09, 2013, 12:34:59 PM
Post by: kansas_troll_patrol on August 09, 2013, 12:38:45 PM
Got this guy on the smoker right now. Trying out my own rub too.
What is this guy? Is that a butt? :dunno:
Post by: pissclams on August 09, 2013, 12:40:24 PM
Post by: asava on August 09, 2013, 12:57:10 PM
best indoor steak:
Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Post by: CNS on August 09, 2013, 01:31:39 PM
looks like a giant scab with oregano on it
Nailed it.
Extraordinary ability
Post by: CNS on August 09, 2013, 01:31:57 PM
Got this guy on the smoker right now. Trying out my own rub too.
What is this guy? Is that a butt? :dunno:
Brisket
Post by: lopakman on August 09, 2013, 02:02:29 PM
what is that green crap? are you making meat or are you making a salad? what the eff is wrong with you cns, your heart pumping piss?
This. I gotta know what that crap is.
Post by: CNS on August 09, 2013, 02:11:42 PM
You want some delish steak on the grill? Add some dried onion and parsley to it about twenty min before it hits the grill. Thought I would add it to a rub and try it on a brisket.
Post by: lopakman on August 09, 2013, 02:16:40 PM
Parsley.
You want some delish steak on the grill? Add some dried onion and parsley to it about twenty min before it hits the grill. Thought I would add it to a rub and try it on a brisket.
Gotta admit I'm not optomistic, but I'm intrigued. Let us know how it is.
Post by: puniraptor on August 09, 2013, 02:20:35 PM
I think it's worth a try though, I'll stay tuned for the review.
Post by: CNS on August 09, 2013, 02:54:07 PM
Parsley.
You want some delish steak on the grill? Add some dried onion and parsley to it about twenty min before it hits the grill. Thought I would add it to a rub and try it on a brisket.
Gotta admit I'm not optomistic, but I'm intrigued. Let us know how it is.
Why are you not optimistic?
I haven't tried it on brisket before, but my steak info is legit. Stole it from Ruth's Chris. We shall see if it translates from one cut of beef to another.
Post by: CNS on August 09, 2013, 02:55:42 PM
worst that could happen is that it has the taste and texture of dried up yard waste.
I think it's worth a try though, I'll stay tuned for the review.
I hope not. I mean, I am currently working on an 80/20 mixture of fescue/blue grass seasoning for next weekend's attempt. Would suck to have all this research at the GrassPad go to waste and have both briskets taste the same.
Oh well, you know what they say, If at first you don't yard waste, then throw some more grass on it.
Post by: puniraptor on August 09, 2013, 03:04:19 PM
Post by: lopakman on August 09, 2013, 03:59:14 PM
Parsley.
You want some delish steak on the grill? Add some dried onion and parsley to it about twenty min before it hits the grill. Thought I would add it to a rub and try it on a brisket.
Gotta admit I'm not optomistic, but I'm intrigued. Let us know how it is.
Why are you not optimistic?
I haven't tried it on brisket before, but my steak info is legit. Stole it from Ruth's Chris. We shall see if it translates from one cut of beef to another.
I've just never heard of it being done before. I thought that if it was really good it would be more common. Like I said, I'm intrigued and I will try the dried onion and parsley next time I grill some steaks. I'm a big fan of Ruth's Chris steaks.
Post by: AST on August 09, 2013, 05:37:39 PM
Post by: AST on August 10, 2013, 01:34:08 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F08%2F10%2F7aze7a9e.jpg&hash=4cb1051ef7221afc7890a13bc5b9f2e5624d6ac9)
Got this guy on the smoker right now. Trying out my own rub too.
:comehere:
I pretty interested in seeing pics of this brisket that has been on the smoker for over 24 hours now
Post by: CNS on August 10, 2013, 02:27:54 PM
Flavor wise, it turned out pretty damn good. However, it was a little dry. I think I left it on 30-45 min too long.
I am really bad about follow pics.
Post by: jtksu on August 10, 2013, 04:06:32 PM
best indoor steak:
Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.
Try it in reverse some time. The steak sears even better when it's warm.
Post by: Mikeyis4dcats on August 11, 2013, 02:48:46 PM
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Try it in reverse some time. The steak sears even better when it's warm.
Alton disagrees
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Post by: jtksu on August 11, 2013, 05:09:18 PM
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.Try it in reverse some time. The steak sears even better when it's warm.
Alton disagrees
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Pretty much everyone sears first. The reverse order is just something I saw someone on TV do once and it made a lot of sense.
Post by: Cire on August 11, 2013, 05:56:41 PM
Post by: AST on August 17, 2013, 01:09:26 PM
on my catering business news, I have a meeting on Wednesday in regards to partnering with a local church for use of their commercial kitchen space
I've been thinking outside the box, really just a bi-product of looking at the staggering costs of purchasing or leasing commercial kitchen space and equipment which i could do but am not ready to do without a steady client base built up yet
so this church has a fully outfitted and permitted commercial kitchen and uses it one day a week (wednesdays) so I am going to try to come up with an arrangement that will work for us both
appreciate your wishes of luck, prayers or whatever each of you do
Post by: CNS on August 17, 2013, 01:18:01 PM
Post by: AST on August 17, 2013, 01:32:25 PM
AST is one of my heros.
i am, i believe, detecting a bit of hyperbole here
i'm just a guy that is chasing down a pipe dream that could in in miserable failure, miserable success, wonderful success or anywhere in between
i just don't want to become a shirt-tuck and wonder what if, that is all
Post by: CNS on August 17, 2013, 01:46:32 PM
Post by: Farley Grudge on August 18, 2013, 11:15:37 AM
Post by: wetwillie on August 18, 2013, 08:57:21 PM
Post by: AST on August 19, 2013, 03:55:55 PM
AST are you going to be catering large events only? I'm hoping a DFW food truck is in the works :excited:
Doesn't have to be large, the money just has to make sense
Maybe in the future a food truck is in the works but it's not in my 3 year plan
I am fiddling around with the idea of being set up every saturday at a farmers market though
Post by: sys on August 19, 2013, 04:05:51 PM
Anybody ever tried chimichurri on a trip tip?
good chimichurri is good with any beef. bad is always bad.
Post by: jtksu on August 20, 2013, 12:54:04 AM
AST are you going to be catering large events only? I'm hoping a DFW food truck is in the works :excited:
Doesn't have to be large, the money just has to make sense
Maybe in the future a food truck is in the works but it's not in my 3 year plan
I am fiddling around with the idea of being set up every saturday at a farmers market though
Dude, you know the Cats play a lot of sports on Saturdays, right?
Post by: AST on August 20, 2013, 06:11:08 AM
AST are you going to be catering large events only? I'm hoping a DFW food truck is in the works :excited:
Doesn't have to be large, the money just has to make sense
Maybe in the future a food truck is in the works but it's not in my 3 year plan
I am fiddling around with the idea of being set up every saturday at a farmers market though
Dude, you know the Cats play a lot of sports on Saturdays, right?
Yes, I realize that I can pretty much kiss my weekends and holidays goodbye but this is what I am pursuing
Plus my fancy picture box has a newfangled device that allows me to record anything
Post by: jtksu on August 20, 2013, 06:49:45 PM
AST are you going to be catering large events only? I'm hoping a DFW food truck is in the works :excited:
Doesn't have to be large, the money just has to make sense
Maybe in the future a food truck is in the works but it's not in my 3 year plan
I am fiddling around with the idea of being set up every saturday at a farmers market though
Dude, you know the Cats play a lot of sports on Saturdays, right?
Yes, I realize that I can pretty much kiss my weekends and holidays goodbye but this is what I am pursuing
Plus my fancy picture box has a newfangled device that allows me to record anything
That's cool for basketball but watching recorded football sucks.
Post by: OB_Won on August 21, 2013, 01:33:20 AM
I am fiddling around with the idea of being set up every saturday at a farmers market thoughvs Pecan Lodge :horrorsurprise:
Post by: AST on August 21, 2013, 06:27:50 AM
I am fiddling around with the idea of being set up every saturday at a farmers market thoughvs Pecan Lodge :horrorsurprise:
different farmers market
Post by: CNS on August 25, 2013, 02:50:48 PM
Should I be pulling them in the 170's range or wait until 190?
Thoughts?
Post by: pissclams on August 25, 2013, 03:02:27 PM
Post by: HerrSonntag on August 25, 2013, 03:31:52 PM
Brisket pros, what temp do you pull your brisket at? Some of the stuff I have read says 190deg. My meat therm book says that 170 is well done for beef. My last two briskets have been delish, except that I wished they were just slightly more juicy.
Should I be pulling them in the 170's range or wait until 190?
Thoughts?
BBQ is almost never cooked to temp, 190 is the magic BBQ temperature when all the intramuscular fibers break down into deliciousness. If it dries out before that you need to either make efforts to more evenly cook your brisket and ensure that theres as little convection as possible to draw out moisture... or just cheat and finish it off from 150F-190F wrapped in foil.
Post by: TheFormerKCCat on August 26, 2013, 11:56:16 AM
... or just cheat and finish it off from 150F-190F wrapped in foil.Why do you consider wrapping it up 'cheating?' I come from the school of thought that once you have that right color and smoke ring on your meat, finishing it off for tenderness and juiciness (sp?) is just smart meat management. :dunno:
Post by: pissclams on August 26, 2013, 12:10:29 PM
Post by: CNS on August 26, 2013, 12:14:34 PM
Post by: pissclams on August 26, 2013, 12:20:06 PM
http://www.virtualweberbullet.com/brisketselect.html#done
to be honest i guess it's fair to say i do both. i'll start testing for fork tenderness when the temp reaches that +180 degree zone. you'll know when it reaches that point. i go a little more than most might prefer and make it so it's almost falling apart.
make no mistake, brisket is the hardest meat to smoke. always do full packers, no flats only.
Post by: Crash-Override on August 26, 2013, 01:17:04 PM
Brisket pros, what temp do you pull your brisket at? Some of the stuff I have read says 190deg. My meat therm book says that 170 is well done for beef. My last two briskets have been delish, except that I wished they were just slightly more juicy.
Should I be pulling them in the 170's range or wait until 190?
Thoughts?
Tried and true method is wrapping the brisket around 150-160 with some beef broth and pulling the brisket off when the probe(ice pick, thermometer, sword) goes into the flat like "butter", ignore the temp. Let the brisket vent for 10-15min to prevent overcooking while resting, then wrap it back in foil and place in an empty cooler to rest for an hour or two. Some people like to separate the flat from the point, cube the point, throw some sauce on it and back on the smoker for awhile. I've had the best bet with choice grade packers, some people use select grade with great results, I personally have not. 170 is too low for brisket. The collagen and fat haven't had a chance to break all the way down yet, making it a dry product. Undercooked brisket will be tough and dry, overcooked crumbly and dry.
Post by: kansas_troll_patrol on August 26, 2013, 01:28:04 PM
Post by: steve dave on August 26, 2013, 01:29:49 PM
Post by: TheFormerKCCat on August 26, 2013, 04:24:32 PM
i got your smart meat management right here, TheFormerKCCat:fatty:
Post by: CNS on August 26, 2013, 04:29:15 PM
Will prob do some chickens too. I am working through an idea for adding peaches in them
Post by: HerrSonntag on August 26, 2013, 04:39:47 PM
You're right, its not cheating, it just always feels that way.i got your smart meat management right here, TheFormerKCCat:fatty:
Post by: lopakman on August 26, 2013, 04:40:51 PM
Bought a few whole pork loins on ridic sale last week. Going to read on it a little and do something on the smoker with them.
Will prob do some chickens too. I am working through an idea for adding peaches in them
Peach glazed bbq chicken is fantastic if done right.
Post by: star seed 7 on August 26, 2013, 04:48:17 PM
Bought a few whole pork loins on ridic sale last week. Going to read on it a little and do something on the smoker with them.
Will prob do some chickens too. I am working through an idea for adding peaches in them
My dad uses brandy in some way with pork loins and it's super rough ridin' good. Sorry I don't have more info.
Post by: kansas_troll_patrol on August 28, 2013, 11:48:16 AM
Post by: Mikeyis4dcats on August 28, 2013, 01:59:57 PM
I threw some swiss, pepper jack and colby cheese on the smoker last night. I cold smoked it with hickory for about 3 hours. I've vacuum sealed them and will let the cheese sit for a month. I know the colby and pepper jack will be great, but I'm a bit nervous about the swiss cheese. I can't say I've ever really eaten swiss cheese by itself. I guess I'm asking did I make a mistake? Should I plan on slicing it for sandwiches? Does anyone have any experience eating swiss cheese with crackers? TIA
swiss is good with wheat thins.
Post by: jtksu on August 29, 2013, 01:38:09 PM
I threw some swiss, pepper jack and colby cheese on the smoker last night. I cold smoked it with hickory for about 3 hours. I've vacuum sealed them and will let the cheese sit for a month. I know the colby and pepper jack will be great, but I'm a bit nervous about the swiss cheese. I can't say I've ever really eaten swiss cheese by itself. I guess I'm asking did I make a mistake? Should I plan on slicing it for sandwiches? Does anyone have any experience eating swiss cheese with crackers? TIA
swiss is good with wheat thins.
Not a big swiss guy. Guess it's good on ham. Also, it's fine on ruebens but it's not like it's flavor is key.
Post by: jtksu on August 29, 2013, 01:39:03 PM
Post by: Gooch on August 30, 2013, 02:27:02 PM
*of the oysters not the shits.
Post by: jtksu on August 30, 2013, 06:28:33 PM
Going to try to smoke some oysters this weekend if I ever get over the Mexican shits I got. Will take pics*.
*of the oysters not the shits.
I think that's probably pretty prudent of you. Not taking pics of the shits, that is.
Post by: AST on August 30, 2013, 06:41:00 PM
I know that is a weird combo but I need to make them both because of reasons
Pics will be posted of course
Post by: jtksu on August 30, 2013, 06:44:50 PM
I will be smoking rack of lamb tomorrow, also I will be making smoked chicken enchiladas
I know that is a weird combo but I need to make them both because of reasons
Pics will be posted of course
No offense but crap like this makes me kinda hate you sometimes. Hope you enjoy your delicious ass lamb and enchiladas. Dick. Me and my pizza hut will be thinking of you.
Post by: The Big Train on August 30, 2013, 06:46:51 PM
Post by: CNS on August 30, 2013, 06:48:47 PM
Post by: jtksu on August 30, 2013, 06:51:32 PM
Godamnit, I'm having pizza hit too.
I'm thinking about doing something fancy and ordering the garlic parmesan wings instead of medium buffalo this time. Might pair it with a nice domestic lager. I'll be sure to post pics.
Post by: CNS on August 30, 2013, 06:56:00 PM
Post by: AST on August 30, 2013, 06:56:23 PM
I will be smoking rack of lamb tomorrow, also I will be making smoked chicken enchiladas
I know that is a weird combo but I need to make them both because of reasons
Pics will be posted of course
No offense but crap like this makes me kinda hate you sometimes. Hope you enjoy your delicious ass lamb and enchiladas. Dick. Me and my pizza hut will be thinking of you.
wellthatescalatedquickly.gif
Post by: AST on August 30, 2013, 06:59:44 PM
please don't take this from me as it is the only intrinsic value I add to gE
Post by: jtksu on August 30, 2013, 06:59:56 PM
Stuffed crust and Newcastle, rough rider.
Guess I should have stipulated the stuffed crust part but I assumed it was a given. I'm not a barbarian for Petes sake!
Post by: sys on August 30, 2013, 09:17:01 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.
buy a whole lamb and post the pics.
Post by: AST on August 30, 2013, 09:37:33 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.
buy a whole lamb and post the pics.
That is silly talk as I nary have a pasture to graze it nor shears to shear it
It definitely can't stay in my house
Post by: Cire on August 30, 2013, 11:18:16 PM
Post by: AST on August 31, 2013, 12:31:45 PM
i present to you, scotch margarita
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_121449_zps5d9d4d32.jpg&hash=57a639d72963c13688a01b1230ed4c9812db7a80) (http://s60.photobucket.com/user/poimen/media/20130831_121449_zps5d9d4d32.jpg.html)
1 did a 1:1:1 ratio but I think I'm gonna back off the agave a tad next time, maybe 4:4:3
gotta say, the seaside flavor that the Oban 14 brings lends perfect to this concoction and the earthy agave syrup allows the citrus and scotch to blend nicely
might try a blend next time I make it but i mean if it's not broke, why fix it
Post by: EuroCat on August 31, 2013, 01:05:33 PM
just finished sampling a concoction that I will be paring with my smoked chicken enchiladas laterBeen to Oban and toured the distillery. I have a bottle of it but it's a bit too smokey/petey for me.
i present to you, scotch margarita
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_121449_zps5d9d4d32.jpg&hash=57a639d72963c13688a01b1230ed4c9812db7a80) (http://s60.photobucket.com/user/poimen/media/20130831_121449_zps5d9d4d32.jpg.html)
1 did a 1:1:1 ratio but I think I'm gonna back off the agave a tad next time, maybe 4:4:3
gotta say, the seaside flavor that the Oban 14 brings lends perfect to this concoction and the earthy agave syrup allows the citrus and scotch to blend nicely
might try a blend next time I make it but i mean if it's not broke, why fix it
Post by: AST on August 31, 2013, 01:30:41 PM
oban distillery is on my bucket list and i am jealous
Post by: Dr Rick Daris on August 31, 2013, 01:38:21 PM
Post by: AST on August 31, 2013, 01:41:50 PM
Post by: Dr Rick Daris on August 31, 2013, 01:53:03 PM
that sounds pretty yummy r.d.
i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.
Post by: ChiComCat on August 31, 2013, 02:56:57 PM
that sounds pretty yummy r.d.
i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.
When its all surface area, the flavor has nowhere to hide
Post by: kansas_troll_patrol on August 31, 2013, 04:28:07 PM
For the rub I just used a salt and pepper mix. Basically 50/50. I didn't measure it out, just poured a similar amount in a bowl.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJXls2bo.jpg&hash=ce5bc8f9ea8adf94ed272871fd594304aa0559ac)
This is right before I wrapped it. I wrapped it at 170 degrees. I hope that's close to right.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FMcwHN2T.jpg&hash=3b18116fc5e37953fc0f82b046a10ec01cae8bbd)
And this is what is getting me though the day. I can't think of a better way to spend a Saturday than watching college football, eating bbq and drinking beer.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FDLqWqrA.jpg&hash=8350ed44a423b09466a467c33fa87549c243b3ac)
If it's worth a damn I'll post some post slicing pics. I'm crossing my fingers. :ohno:
Post by: AST on August 31, 2013, 04:30:54 PM
did you cook to temp or to feel
:crossfingers: to feel
Post by: kansas_troll_patrol on August 31, 2013, 05:03:08 PM
Post by: AST on August 31, 2013, 05:26:10 PM
I cannot tell a lie, I used temp. I'm not sure how to cook to feel as I've never cooked our sen one done before. I'll try to test this one and use that feel in the future. Please don't judge me. :whistle1:
not judging any whatsoever
pro-tip: use meat thermometer and when it slides into thickest part of the flat like a hot knife through butter, it is done
that is fine though, brisket tastes delicious anyhow
Post by: sys on August 31, 2013, 05:26:24 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.
buy a whole lamb and post the pics.
That is silly talk as I nary have a pasture to graze it nor shears to shear it
It definitely can't stay in my house
you could have it killed and then post pictures to illustrate how you cook its body.
Post by: sys on August 31, 2013, 05:30:18 PM
Post by: AST on August 31, 2013, 05:53:15 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_170107_zps852cbe54.jpg&hash=ee5c6ddff71c1c95db4073c98309d5e023ad26f1) (http://s60.photobucket.com/user/poimen/media/20130831_170107_zps852cbe54.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_170604_zpsc6376cdf.jpg&hash=d02be2685c9c2f322d8666cd3c05d5a632f50109) (http://s60.photobucket.com/user/poimen/media/20130831_170604_zpsc6376cdf.jpg.html)
soon, lamb and smoked chicken enchilads
Post by: kansas_troll_patrol on August 31, 2013, 07:02:36 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FKAv2nPQ.jpg&hash=d80da22813d629e331b34ee7fd3b211f01178a0e)
Post by: kansas_troll_patrol on August 31, 2013, 08:21:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FZwt2RNM.jpg&hash=2ed9ac9627151748e19ad8feb7dbb88c76f94e18)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FjAlBbNq.jpg&hash=4cfe89d8ce59c2710a14ca4276659a4f29b5169a)
I only had two people to eat on this thing. So I've vacuum sealed the remainder (uncut) and will bring it to work on Tuesday. I just want to confirm that I should not slice it yet. Is that correct? My plan now is to wait until it's reheated to cut it. Am I making a mistake? TIA
Post by: AST on August 31, 2013, 08:41:05 PM
you did good not cutting what you didn't eat
if you have a way to heat it in hot water while still sealed that works best
Post by: AST on August 31, 2013, 08:42:30 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_194114_zps94a26753.jpg&hash=c6c43c1e5bb711560cd9143185326c7c70589d89) (http://s60.photobucket.com/user/poimen/media/20130831_194114_zps94a26753.jpg.html)
smoked rack of lamb with sweet potatoes mashed with smoked garlic butter and a roasted red pepper sauce
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130831_191407_zpsf774a5b1.jpg&hash=3a1b7a06c5d7fb2bd04b35eaf6f71c72afc9196f) (http://s60.photobucket.com/user/poimen/media/20130831_191407_zpsf774a5b1.jpg.html)
i am kind of full right now
Post by: kansas_troll_patrol on August 31, 2013, 11:34:05 PM
smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist
smoked rack of lamb with sweet potatoes mashed with smoked garlic butter and a roasted red pepper sauce
i am kind of full right now
Seriously man your stuff looks awesome. Great job.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fjxl2coQ.png&hash=c12ae75e3cb4e3f10997df9948169ab6da272c99)
Post by: bones129 on August 31, 2013, 11:57:14 PM
Post by: Tobias on September 01, 2013, 08:36:39 AM
Post by: CNS on September 01, 2013, 09:34:08 AM
Post by: CNS on September 01, 2013, 02:26:41 PM
Pork loin done and resting.
Post by: AST on September 01, 2013, 03:49:13 PM
Post by: CNS on September 01, 2013, 11:51:45 PM
Used the fork method Clams linked. Wraped it at 165deg and finished it to around 195. Crazy tender and still really juicy.
No noticeable smoke ring but I finally got the flavor as smokey as I wanted.
My best brisket yet.
Post by: AST on September 02, 2013, 09:27:43 AM
Post by: Dr Rick Daris on September 02, 2013, 10:47:32 AM
Post by: WillieWatanabe on September 02, 2013, 01:23:18 PM
I hate cleaning my weber. Really bloes that I have to every time. Pretty disgusting you guys. Anyway, bout to clean it and get a smoke going. Brisket and whole loin.
what are you cleaning, exactly?
Post by: CNS on September 02, 2013, 01:28:32 PM
Post by: CNS on September 02, 2013, 01:29:55 PM
Post by: WillieWatanabe on September 02, 2013, 01:58:40 PM
Post by: sys on September 02, 2013, 02:30:13 PM
Post by: CNS on September 02, 2013, 05:34:57 PM
Also, cleaning it keeps it from smelling. Week old smoker residue is stinky.
Sent from my KFTT using Tapatalk 2
Post by: sys on September 02, 2013, 08:56:47 PM
Post by: TheCatFanSpeaks on September 03, 2013, 09:19:22 AM
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
Post by: Mikeyis4dcats on September 03, 2013, 09:28:08 AM
Cns,
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
do you have a harder time regulating temp?
Post by: CNS on September 03, 2013, 09:30:40 AM
Cns,
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold. This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose. They don't reference doing it every time, just when you see mold. That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where.
The worst part is the water bowl, which obviously does have to be changed. The rest is just another 15 min of my time. It sucks, but I'm going to keep doing it.
I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room. using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.
Also, I don't put everything in a pan. I actually have only done that with loin so far. Everything else is on the grill directly.
Post by: Mikeyis4dcats on September 03, 2013, 09:35:52 AM
Cns,
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold. This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose. They don't reference doing it every time, just when you see mold. That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where.
The worst part is the water bowl, which obviously does have to be changed. The rest is just another 15 min of my time. It sucks, but I'm going to keep doing it.
I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room. using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.
Also, I don't put everything in a pan. I actually have only done that with loin so far. Everything else is on the grill directly.
just wrap the water pan in foil
Post by: TheCatFanSpeaks on September 03, 2013, 09:41:41 AM
do you have a harder time regulating temp?
No, not really once you're comfortable using the vents. Cooked a brisket yesterday (sorry, forgot to post pics) and let the cooker come to temp, closed the vents down to half-ish, and let it cruise at 275 for the rest of the cook. Also, I try not to open the smoker too often.
Post by: TheCatFanSpeaks on September 03, 2013, 09:49:29 AM
I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room. using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.
Also, I don't put everything in a pan. I actually have only done that with loin so far. Everything else is on the grill directly.
If I need to use both grates, I will put like a foil half sheet pan in the empty water bowl. Just something to catch the drippings and keep them from getting to the bottom of the water bowl and burning.
I will say that I often cook chicken on it at 300-325 so maybe that's how I combat mold.
Post by: CNS on September 03, 2013, 09:54:07 AM
Cns,
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold. This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose. They don't reference doing it every time, just when you see mold. That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where.
The worst part is the water bowl, which obviously does have to be changed. The rest is just another 15 min of my time. It sucks, but I'm going to keep doing it.
I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room. using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.
Also, I don't put everything in a pan. I actually have only done that with loin so far. Everything else is on the grill directly.
just wrap the water pan in foil
Will try.
Post by: Mikeyis4dcats on September 03, 2013, 11:16:57 AM
Post by: pissclams on September 03, 2013, 05:01:54 PM
Post by: Mr Bread on September 03, 2013, 05:16:56 PM
Cns,
Quit cleaning your wsm. Keep the grates clean and empty your ashes. The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.
Sincerely,
TCFS
The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold. This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose. They don't reference doing it every time, just when you see mold. That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where.
The worst part is the water bowl, which obviously does have to be changed. The rest is just another 15 min of my time. It sucks, but I'm going to keep doing it.
I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room. using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.
Also, I don't put everything in a pan. I actually have only done that with loin so far. Everything else is on the grill directly.
...and I will never get into this.
Post by: Skipper44 on September 03, 2013, 07:19:00 PM
Not everyone is going to cook like AST but it is still fun to mess around make something that isn't half bad.
Post by: jtksu on September 03, 2013, 09:32:44 PM
i know brisket is like the pinnacle of smoking but i just don't really care for them. i've never had a jerked one though, so
If I'm given the option of eating any type of great bbq, I'll always go for the brisket. However, I find more dry brisket than I do good brisket so the safe pick is the pork cause it seems pretty bullet proof.
Post by: WillieWatanabe on September 08, 2013, 07:21:08 AM
YOLO.
Post by: AST on September 08, 2013, 07:22:10 AM
Use the schwartz
Post by: WillieWatanabe on September 08, 2013, 07:25:50 AM
you can do it ww
Use the schwartz
?
Post by: AST on September 08, 2013, 07:41:29 AM
you can do it ww
Use the schwartz
?
May the schwartz be with you?
Spaceballs?
Post by: Tobias on September 08, 2013, 08:31:39 AM
Post by: WillieWatanabe on September 08, 2013, 09:00:37 AM
Post by: AST on September 08, 2013, 01:36:06 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F00n0n_ayaEcUcD3TK_600x450_zps158f5b74.jpeg&hash=3fb85d5d3dcc6359388a1cfb8924dd1561da0150) (http://s60.photobucket.com/user/poimen/media/00n0n_ayaEcUcD3TK_600x450_zps158f5b74.jpeg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F00h0h_ad0DXmCFj6Q_600x450_zps917d5054.jpeg&hash=09adf356c98960fb846995b846a8147045565609) (http://s60.photobucket.com/user/poimen/media/00h0h_ad0DXmCFj6Q_600x450_zps917d5054.jpeg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F00r0r_6CueXl4KQa_600x450_zpse233e270.jpeg&hash=5828f7de4e029d81a260855754accacfe5009655) (http://s60.photobucket.com/user/poimen/media/00r0r_6CueXl4KQa_600x450_zpse233e270.jpeg.html)
it's not the one i originally was going to have built but could not pass up the deal offered to me so i plan on using this for about the next year or so and will then have my johnson smoker built
will season it next sunday and get some beef ribs and brisket ran through in 2 weeks
Post by: sys on September 08, 2013, 01:54:42 PM
Post by: AST on September 08, 2013, 02:01:01 PM
Post by: WillieWatanabe on September 08, 2013, 03:41:55 PM
I couldn't really cube the burnt ends like i wanted...but they still taste good.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FnnmwLEjh.jpg&hash=28cfbc2e57739e0fe4e611677a692469e76124e5)
Post by: AST on September 08, 2013, 04:02:20 PM
Post by: WillieWatanabe on September 08, 2013, 04:05:12 PM
Also, i googled your schwartz joke earlier. So i get it now!
:D
Post by: Tobias on September 08, 2013, 04:45:08 PM
Post by: WillieWatanabe on September 08, 2013, 07:00:04 PM
Yup, flat was dry, def. not picture worthy. Ahh well.
Post by: AST on September 08, 2013, 07:16:38 PM
Post by: star seed 7 on September 08, 2013, 07:40:14 PM
Will do, for you Tobias.
Yup, flat was dry, def. not picture worthy. Ahh well.
i bet i'd love it. i love dry meat (weirdo).
Post by: Skipper44 on September 08, 2013, 08:55:27 PM
Will do, for you Tobias.you could make 42's chilli with the left overs - I made it for my FF draft and it was well received with comments like " this is good chilli, I didn't know you could cook Skipper44"
Yup, flat was dry, def. not picture worthy. Ahh well.
http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319 (http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319)
Post by: Cire on September 09, 2013, 05:48:36 AM
Post by: The Tonya Harding of Twitter Users Creep on September 09, 2013, 02:39:58 PM
Will do, for you Tobias.you could make 42's chilli with the left overs - I made it for my FF draft and it was well received with comments like " this is good chilli, I didn't know you could cook Skipper44"
Yup, flat was dry, def. not picture worthy. Ahh well.
http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319 (http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319)
:lol: your friends call you skipper44? weird.
Post by: SpudCat on September 12, 2013, 01:48:51 PM
well i'm 95% sure i overtrimmed, which led to me leaving it on the smoker too long. Plus i had the fire too hot. Oh well live and learn. Flat is currently resting in a cooler. We'll see how bad the damage is. :(
I couldn't really cube the burnt ends like i wanted...but they still taste good.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FnnmwLEjh.jpg&hash=28cfbc2e57739e0fe4e611677a692469e76124e5)
Yeah that looks pretty good. Looks like how I do my burnt ends. I separate the point when the flat is done, rerub and then put it back on the smoker for 4-6 hours @ 225-250°. Let it rest and then cube it as best as possible. Works fine if you have a sharp knife but its definitely fall apart tender at that point.
Doing a peppered beef chuck roast with onions peppers and jalapeños to make sliders for the tailgate this weekend. I'm excited, its a simple recipe but I've never tried it before. Will post pics after the weekend.
Sent from my iPhone using Tapatalk - now Free (http://tapatalk.com/m/)
Post by: AST on September 12, 2013, 07:02:30 PM
got it cleaned out this afternoon (had a weird smell in it) and am gonna run some sticks through it tonite and sunday, maiden cook on the 21st, got 4 packers and some beef ribs to run through it
firebox, it's massive
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181608_zpsf0444726.jpg&hash=1460fb1a1f9f83a1dd95a5621d1131f9783c2bb4) (http://s60.photobucket.com/user/poimen/media/20130912_181608_zpsf0444726.jpg.html)
intake vent's on both doors, lip on open door covers up gap that you may think is on the closed door
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181629_zpseb083fb0.jpg&hash=ec719ca836f4d7644e15dccb0edc5be446e4d8ab) (http://s60.photobucket.com/user/poimen/media/20130912_181629_zpseb083fb0.jpg.html)
heat damper
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181658_zps647897b0.jpg&hash=c492cd8a0d0b9f04c7c030bbe8ed3c2bc66e4499) (http://s60.photobucket.com/user/poimen/media/20130912_181658_zps647897b0.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181706_zpsd0be2f9f.jpg&hash=c87a2cff491434afd043ed849573b47fe12e61f9) (http://s60.photobucket.com/user/poimen/media/20130912_181706_zpsd0be2f9f.jpg.html)
smoking chamber
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181736_zpscd487534.jpg&hash=69f3babcd532daa53dfab10ff38f3a7b3b4719c6) (http://s60.photobucket.com/user/poimen/media/20130912_181736_zpscd487534.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181745_zpsfe613e3f.jpg&hash=7af037d8b60a43cbd4fe67e74076ff207cc0c5a5) (http://s60.photobucket.com/user/poimen/media/20130912_181745_zpsfe613e3f.jpg.html)
stack
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181758_zpsa14f0713.jpg&hash=f0ca3cbeb026a42447f2ed82d713b85f4e2473bb) (http://s60.photobucket.com/user/poimen/media/20130912_181758_zpsa14f0713.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_181801_zpsb76a03f2.jpg&hash=ce18e9a31e0ddfba5103e133a88e92cc395efbf0) (http://s60.photobucket.com/user/poimen/media/20130912_181801_zpsb76a03f2.jpg.html)
Post by: WillieWatanabe on September 12, 2013, 07:10:09 PM
Post by: p1k3 on September 12, 2013, 07:18:45 PM
Post by: AST on September 12, 2013, 07:35:05 PM
get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch
Post by: CNS on September 12, 2013, 07:40:10 PM
Sent from my KFTT using Tapatalk 2
Post by: p1k3 on September 12, 2013, 07:50:54 PM
WW you make me :blush:
get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch
someday
Post by: AST on September 12, 2013, 08:02:09 PM
so my wife told me i might as well us the darn smoker since i bought it, i took the hint and put some chicken breast tenderloins on
magically, a smoked chicken club with chipotle mayo appeared 2 hours later
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_195147_zps9cc9f94d.jpg&hash=32721e6eea6746aa47e9f23e4f78088d81e38a26) (http://s60.photobucket.com/user/poimen/media/20130912_195147_zps9cc9f94d.jpg.html)
Post by: XocolateThundarr on September 13, 2013, 08:29:50 AM
thanks CNS
so my wife told me i might as well us the darn smoker since i bought it, i took the hint and put some chicken breast tenderloins on
magically, a smoked chicken club with chipotle mayo appeared 2 hours later
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_195147_zps9cc9f94d.jpg&hash=32721e6eea6746aa47e9f23e4f78088d81e38a26) (http://s60.photobucket.com/user/poimen/media/20130912_195147_zps9cc9f94d.jpg.html)
MAGIC!!!
Post by: IPA4Me on September 13, 2013, 08:38:03 AM
Post by: TheCatFanSpeaks on September 13, 2013, 11:43:26 PM
Post by: Dr Rick Daris on September 13, 2013, 11:48:05 PM
Post by: AST on September 14, 2013, 12:08:28 AM
Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week.
Looks super edible and delicious to boot, I'll take one
No pudliness observed here, you did more than most people in this thread, you posted pic of cooked meat :thumbsup:
Post by: kansas_troll_patrol on September 14, 2013, 12:47:16 AM
Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week.
Doesn't look to bad at all. How about some details? Cook temp and time perhaps?
Post by: kansas_troll_patrol on September 14, 2013, 12:57:13 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F4xKmmeM.jpg%3F1%3F6575&hash=7c3fd41bc09c3f611f18df18dace95a4eedfd75e)
Post by: meow meow on September 14, 2013, 09:20:12 AM
Post by: TheCatFanSpeaks on September 14, 2013, 11:08:10 PM
Sorry, ktp, just got back from the game. Fired a half chimney of charcoal. Rubbed with garlic, tarragon, and cowtown. Put grill grate on chimney starter and seared the eff out of it. Probably 5-6 minutes a side.Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week.
Doesn't look to bad at all. How about some details? Cook temp and time perhaps?
Post by: AST on September 20, 2013, 07:48:40 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FHmWqwPr.jpg&hash=c77a977a6ab18155783ed1573ffba72803f87d2c) (http://imgur.com/HmWqwPr)
3x12 lb packers
have chicken leg quarters going on arounf 6am and beef ribs and yardbirds going on sometime after noon
Post by: Cire on September 20, 2013, 08:07:38 PM
Post by: AST on September 20, 2013, 08:29:43 PM
Post by: Skipper44 on September 20, 2013, 11:18:16 PM
Post by: bones129 on September 20, 2013, 11:22:59 PM
k_t_p you owe us a pic of something smoked, last time all we saw was a pic of a smoker, you tease
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FHmWqwPr.jpg&hash=c77a977a6ab18155783ed1573ffba72803f87d2c) (http://imgur.com/HmWqwPr)
3x12 lb packers
have chicken leg quarters going on arounf 6am and beef ribs and yardbirds going on sometime after noon
:thumbs:
Post by: AST on September 20, 2013, 11:37:27 PM
will there be a big difference in cooking time between the 3 briskets?
if i left them set like that there would be a little difference but i move them around every 2-3 hours as this smoker goes from hotter to less hot right to left
one of the mods i want to do is to have 2 more ports added for gauges, one on each end of the smoking chamber as i am guessing there is about a 50 degree diff from box side to stack side
i'm totally cool with the temp diff though as it allows for different cooking zones
Post by: AST on September 21, 2013, 06:36:10 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_061731_zpsfb33ea68.jpg&hash=7cd73fdce73709d1ca5d2cf3368af0831c2a1af3) (http://s60.photobucket.com/user/poimen/media/20130921_061731_zpsfb33ea68.jpg.html)
leg quarters down
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_061705_zps5dc60da3.jpg&hash=02788e195b8156ac4611d78291977e1f0e204238) (http://s60.photobucket.com/user/poimen/media/20130921_061705_zps5dc60da3.jpg.html)
Post by: Tobias on September 21, 2013, 08:23:22 AM
(would eat)
Post by: AST on September 21, 2013, 08:24:53 AM
did you drop those birds in cns casey's yard?
(would eat)
if his yard is made up of rosemary, thyme & parsley then i sure did
Post by: Tobias on September 21, 2013, 08:25:56 AM
did you drop those birds in cns casey's yard?
(would eat)
if his yard is made up of rosemary, thyme & parsley then i sure did
I think it was :thumbs:
Post by: CNS on September 21, 2013, 09:08:55 AM
did you drop those birds in cns casey's yard?
(would eat)
if his yard is made up of rosemary, thyme & parsley then i sure did
Oh man, I wish.
Post by: CNS on September 21, 2013, 09:10:12 AM
Post by: Skipper44 on September 21, 2013, 09:24:03 AM
Smoking some Wild boar next weekend. You guys ever do any of that? Just treat it like reg pork, I assume....cool, where did you get it?
Post by: AST on September 21, 2013, 09:26:49 AM
Smoking some Wild boar next weekend. You guys ever do any of that? Just treat it like reg pork, I assume....
was it trapped and fattened 1st or not
Post by: AST on September 21, 2013, 10:09:37 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_095622_zps36193cb2.jpg&hash=c22f35f53e4b98881083cfdec0177f79a1c3d84b) (http://s60.photobucket.com/user/poimen/media/20130921_095622_zps36193cb2.jpg.html)
8" chefs knife setting on top of prime beef ribs
is it game time yet
Post by: CNS on September 21, 2013, 11:45:49 AM
Smoking some Wild boar next weekend. You guys ever do any of that? Just treat it like reg pork, I assume....cool, where did you get it?
My dad and I go hunting for them every year in central OK. Have quite a bit in the freezer
Wasnt trapped. Was shot.
Post by: Skipper44 on September 21, 2013, 12:05:04 PM
what all are you off the animal are you cooking?Smoking some Wild boar next weekend. You guys ever do any of that? Just treat it like reg pork, I assume....cool, where did you get it?
My dad and I go hunting for them every year in central OK. Have quite a bit in the freezer
Wasnt trapped. Was shot.
Post by: CNS on September 21, 2013, 12:08:23 PM
Post by: AST on September 21, 2013, 02:49:12 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_113936_zpsde2a810b.jpg&hash=0e6cee563ca5c81f7f219149706ce29fba65a226) (http://s60.photobucket.com/user/poimen/media/20130921_113936_zpsde2a810b.jpg.html)
CTR food on
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_142239_zps3b52d07c.jpg&hash=9011cb450e5fc0ae16e921e0da13dccb671a1e35) (http://s60.photobucket.com/user/poimen/media/20130921_142239_zps3b52d07c.jpg.html)
Post by: AST on September 21, 2013, 06:39:05 PM
Not sure yet. Either ham or loin and prob ribs.
i would heavily consider brining whatever it is off of that wild boar that you are smoking
as a wild one, it is prolly be lacking on fat so that should help you with some moistness
if you are doing loin, possibly bacon wrap that badboy
Post by: AST on September 21, 2013, 07:08:26 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_184547_zps9b9ffb6d.jpg&hash=8b63c1113e5f1786c7be6773ea482583d5a742bf) (http://s60.photobucket.com/user/poimen/media/20130921_184547_zps9b9ffb6d.jpg.html)
i'll post a pic of an individual rib at halftime or after the game GO CATS FIGHT WIN STATE
Post by: WillieWatanabe on September 21, 2013, 07:09:20 PM
Post by: AST on September 21, 2013, 07:51:46 PM
Actually, buddy is late so we will hit play on the dvr when he gets here
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_193703_zps735ff390.jpg&hash=862cbc1850dbecdda22eba85e172309c26bd7f6b) (http://s60.photobucket.com/user/poimen/media/20130921_193703_zps735ff390.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_193614_zps84dfc99b.jpg&hash=23f3e11525e94e60303d600143fec89f6ccc4728) (http://s60.photobucket.com/user/poimen/media/20130921_193614_zps84dfc99b.jpg.html)
Post by: IPA4Me on September 21, 2013, 08:13:44 PM
Post by: AST on September 22, 2013, 04:40:41 PM
Nice job on those ribs.
Thanks buddy :Woot:
Post by: AST on September 22, 2013, 04:41:42 PM
great stuff AS :love:
appreciate it dubdub
Post by: lopakman on September 22, 2013, 05:05:57 PM
lunch food
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_113936_zpsde2a810b.jpg&hash=0e6cee563ca5c81f7f219149706ce29fba65a226) (http://s60.photobucket.com/user/poimen/media/20130921_113936_zpsde2a810b.jpg.html)
CTR food on
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_142239_zps3b52d07c.jpg&hash=9011cb450e5fc0ae16e921e0da13dccb671a1e35) (http://s60.photobucket.com/user/poimen/media/20130921_142239_zps3b52d07c.jpg.html)
AST, that looks amazing. :drool:
Post by: AST on September 22, 2013, 05:20:35 PM
AST, that looks amazing. :drool:
thanks, I was drunk when I did that so you can use that as evidince
Post by: The Tonya Harding of Twitter Users Creep on September 22, 2013, 07:49:36 PM
Not bad for my first try?
Post by: AST on September 22, 2013, 07:58:54 PM
Well that or you have friends that have weird cravings for bad food
The 1st scenario is highly more likely so well done amigo
Post by: kansas_troll_patrol on September 22, 2013, 09:03:33 PM
k_t_p you owe us a pic of something smoked, last time all we saw was a pic of a smoker, you tease
3x12 lb packers
have chicken leg quarters going on arounf 6am and beef ribs and yardbirds going on sometime after noon
Yeah about that, the butt had a pretty good bark, but absolutely no smoke ring. I didn't figure it deserved a post. Next time I'll make up for it though.
Post by: CNS on September 22, 2013, 09:13:48 PM
Sent from my KFTT using Tapatalk 2
Post by: AST on September 22, 2013, 09:25:53 PM
The smoke ring is actually a salt ring
The more salt in the rub, more ring
The less salt in the rub, less ring
Post by: asava on September 23, 2013, 09:57:49 AM
I have a theory you guys
The smoke ring is actually a salt ring
The more salt in the rub, more ring
The less salt in the rub, less ring
From what I understand of it, it doesn't happen all the time even when smoked to perfection, but I would imagine the salt would help to break down the top layer of the meat enough to where the smoke would have more of an effect. Just a guess...
Post by: Dr Rick Daris on September 23, 2013, 12:16:45 PM
Post by: The Tonya Harding of Twitter Users Creep on September 23, 2013, 12:18:46 PM
i wonder if you could make a really high end bbq restaurant and call it "the ring" and then you only serve the meat that is part of the smoke ring and then just through away the rest. people would be like "yeah it's a pretty special occasion. we're even thinking about going to "the ring" to celebrate.
saw a documentary called "the ring" a few years ago.
Post by: Dr Rick Daris on September 23, 2013, 12:21:42 PM
Post by: ChiComCat on September 23, 2013, 12:26:50 PM
I have a theory you guys
The smoke ring is actually a salt ring
The more salt in the rub, more ring
The less salt in the rub, less ring
If you use meat tenderizer, you can get a ring on there regardless. Big time BBQ people think this is cheating. I think this supports the salt theory though
Post by: yoEMAW on September 23, 2013, 03:24:59 PM
Post by: AST on September 23, 2013, 03:48:14 PM
I'd love to test this little theory for you, but I'll be damned if I'm gonna put my meat in unsalted.
Salt it, then put it in the oven
Post by: CNS on September 23, 2013, 03:54:50 PM
Post by: Tobias on September 23, 2013, 03:55:55 PM
Post by: ben ji on October 08, 2013, 02:14:41 PM
Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.
Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.
What would you cook?
Post by: lopakman on October 08, 2013, 02:22:00 PM
Need some suggestions on what to cook Ben Ji's GF tonight, will probably grill something.
Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.
Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.
What would you cook?
Grill some artichokes. Here's the recipe I have used before. It's amazing.
-Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
-Steam or boil the artichokes until tender.
-Drain the artichokes and cut them in half, lengthwise.
-Scoop out the choke, which will be exposed and visible once you slice open the artichoke.
-Brush the cut surface with olive oil and grill it (a grill pan will work fine, too) just until you get some char marks.
-Drizzle with a vinaigrette or herbed, melted butter.
Post by: CNS on October 08, 2013, 02:29:45 PM
2. large bowl
3. soy sauce.
Put them in the bowl, pour in some soy sauce, toss them, let the whole thing sit while the grill warms up. Grill them in a grill basket(skillet with a bunch of holes) until they are soft and limpish like a noodle. Eat them while they are hot.
Super simple. Very good.
I also mix in coarse sliced mushrooms every once in a while.
Also, grilled sliced zucchini is fantastic.
If you are looking for something more substantial to go with this, grill some swordfish. Season salt and season pepper, then cook like a pork chop. Fantastic.
Post by: Cire on October 08, 2013, 02:56:05 PM
cook mushrooms and onion and garlic in a pan set aside.
sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.
a little healthier and cheesy.
Post by: The Tonya Harding of Twitter Users Creep on October 08, 2013, 03:23:09 PM
eggplant lasagna
cook mushrooms and onion and garlic in a pan set aside.
sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.
a little healthier and cheesy.
GRIZZZZOOOSSSSSS
Post by: Gooch on October 08, 2013, 06:21:16 PM
Yeah. Meat or GTFO.eggplant lasagna
cook mushrooms and onion and garlic in a pan set aside.
sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.
a little healthier and cheesy.
GRIZZZZOOOSSSSSS
Post by: ben ji on October 08, 2013, 07:13:33 PM
Need some suggestions on what to cook Ben Ji's GF tonight, will probably grill something.
Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.
Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.
What would you cook?
Grill some artichokes. Here's the recipe I have used before. It's amazing.
-Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
-Steam or boil the artichokes until tender.
-Drain the artichokes and cut them in half, lengthwise.
-Scoop out the choke, which will be exposed and visible once you slice open the artichoke.
-Brush the cut surface with olive oil and grill it (a grill pan will work fine, too) just until you get some char marks.
-Drizzle with a vinaigrette or herbed, melted butter.
Will do this next time.
Ended up grilling some herb chicken and kale because it was in my fridge and didn't have time to go to store.
Post by: AST on October 09, 2013, 04:35:10 AM
Post by: Cire on October 09, 2013, 08:37:05 AM
Cire that lasagna sounds awesome, will have to try it sometime
super good, probably have to cook it a little longer than you'd think.
Post by: AST on October 10, 2013, 05:09:33 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131010_165528_zpsd910179b.jpg&hash=c9e341fcb85996b5621a2dbf9ec0223de5b2e6ce) (http://s60.photobucket.com/user/poimen/media/20131010_165528_zpsd910179b.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131010_165625_zps32adc8a8.jpg&hash=618c4443943d97ade9792b15a2af5e9a748349ea) (http://s60.photobucket.com/user/poimen/media/20131010_165625_zps32adc8a8.jpg.html)
not pictured is 25lbs yardbird leg quarters
someone from the internet/tmb getting married as hell saturday and I'll be damned if anyone at the reception is going hungry
Post by: HerrSonntag on October 10, 2013, 11:34:02 PM
What kind of wood smoke will be gracing all those fallen beeves?
Post by: AST on October 11, 2013, 12:10:58 AM
Post by: bones129 on October 11, 2013, 12:15:39 AM
what we have here my friends is 111lbs of all natural, grass fed, corn finished, dna certified choice angus beef brisket along with 15lbs chuck ribs from the same cattle
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131010_165528_zpsd910179b.jpg&hash=c9e341fcb85996b5621a2dbf9ec0223de5b2e6ce) (http://s60.photobucket.com/user/poimen/media/20131010_165528_zpsd910179b.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131010_165625_zps32adc8a8.jpg&hash=618c4443943d97ade9792b15a2af5e9a748349ea) (http://s60.photobucket.com/user/poimen/media/20131010_165625_zps32adc8a8.jpg.html)
not pictured is 25lbs yardbird leg quarters
someone from the internet/tmb getting married as hell saturday and I'll be damned if anyone at the reception is going hungry
:thumbs:
Post by: sys on October 11, 2013, 12:23:06 AM
Post by: jtksu on October 11, 2013, 12:23:59 AM
Post by: yoEMAW on October 11, 2013, 12:33:02 AM
Post by: jtksu on October 11, 2013, 12:57:01 AM
Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.
I feel like I've been told it's for weight gain. Like, it's a bad thing. But, I've been told so many things about cattle feeding in the last few years it's hard to remember exactly what is supposedly good or bad.
Post by: bones129 on October 11, 2013, 01:05:09 AM
Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.
They might get pizza, but I'll bet they don't get beer. That said, I'd give them any booze they want just before they go.
Post by: AST on October 11, 2013, 07:18:05 AM
100% all grass is very healthy but quite lean
100% corn you are going to be trimming away so much of the meat and have huge intermuscular caps to deal with
Grass fed corn finished leaves you with great intramuscular fat but not huge amounts of intermuscular fat
Post by: Institutional Control on October 11, 2013, 07:34:31 AM
Post by: Mikeyis4dcats on October 11, 2013, 11:43:05 AM
I'm jealous you have a meat fridge. I don't even have a beer fridge.
Post by: sys on October 11, 2013, 08:05:13 PM
Post by: AST on October 11, 2013, 09:24:07 PM
grass-fed, corn-finished is how basically every standard american steer is raised, then fattened. it's a weird thing to brag about.
That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing. You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets
Sounds like you've heard about cattle but never actually worked around any
Post by: Cire on October 11, 2013, 09:33:11 PM
grass-fed, corn-finished is how basically every standard american steer is raised, then fattened. it's a weird thing to brag about.
That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing. You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets
Sounds like you've heard about cattle but never actually worked around any
my grandfather raised Hereford this way. The calves that he would have butchered were done AST's way.
Post by: sys on October 11, 2013, 09:46:24 PM
That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing. You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets
Sounds like you've heard about cattle but never actually worked around any
where did you grow up?
both of my grandparents raised cattle and i've spent decent chunks of my adult life working on cattle ranches in kansas, new mexico, arizona and mexico (but not with cattle).
cattle are also an interest of mine, so i've read a fair bit on them. i never heard of anywhere where producers normally feed pastured beef cattle year round. the closest i'm aware of would be areas with really soft grass like the gulf coast where some producers offer protein supplements to pasturing animals, but that's decidedly atypical and is a specific remedy for having low-protein pastures.
Post by: bones129 on October 11, 2013, 10:16:35 PM
My money is on sys's analysis.
Post by: meow meow on October 11, 2013, 10:28:56 PM
Post by: jtksu on October 12, 2013, 12:21:07 AM
My money is on sys's analysis.
Generally a good idea but I'm struggling with this one because AST seems to have pretty intimate interest and knowledge of meat.
Post by: bones129 on October 12, 2013, 01:03:26 AM
I rough ridin' love, LOVE! A good grass fed vs corn fed beef debate
:thumbs:
Post by: AST on October 12, 2013, 07:25:42 AM
sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity :Lolrun:
Post by: sys on October 12, 2013, 10:40:37 AM
there is no debate brewing, this is a thread about bbq and grilling
sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity :Lolrun:
i don't want to fight you either, ast. and there's no question i'm jealous of your meats.
Post by: AST on October 12, 2013, 10:59:53 AM
there is no debate brewing, this is a thread about bbq and grilling
sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity :Lolrun:
i don't want to fight you either, ast. and there's no question i'm jealous of your meats.
:ksu: :cheers: :ksu:
Post by: The Tonya Harding of Twitter Users Creep on October 13, 2013, 06:44:39 PM
Post by: jtksu on October 13, 2013, 06:47:17 PM
Smoked two pork tenderloins and a beef butt today. Turned out pretty well, but the beef definitely got overdone a bit. The pork is better seasoned as well, even though it got the same seasoning on it.
WTF is a beef butt?
Post by: The Tonya Harding of Twitter Users Creep on October 14, 2013, 08:53:18 AM
Post by: jtksu on October 14, 2013, 05:50:33 PM
:frown: it was just a big hunk of lean beef ok
Sorry, wasn't trying to be a dick. It's just not a cut I had heard of. I pretty much only visit this thread for the food porn pics and the knowledge, I'm certainly no expert. :cheers:
Post by: AST on October 14, 2013, 06:43:21 PM
Only one problem, as soon as I show up with the smoker, wedding DJamer dickhead anounces food is here and a big ass line forms and I didn't even have time to lay all the food out before people began getting impatient
Sorry gE, I failed you
Post by: Gooch on October 15, 2013, 12:25:11 PM
Well, I have literally no pics from the cook on saturday. had my set up team ready with the tent and buffet and I showed up at 6:30 with the food as I was told food would be served at 7. That meant 10 minutes to get the food laid out with 20 minutes left to take pics, do whatevsrough ridin' wedding DJamer's.
Only one problem, as soon as I show up with the smoker, wedding DJamer dickhead anounces food is here and a big ass line forms and I didn't even have time to lay all the food out before people began getting impatient
Sorry gE, I failed you
Post by: yoEMAW on October 15, 2013, 12:39:21 PM
On the bright side, unless the photographer was complete hack as well, they should be happy to provide you with a stunning set of photos of your delicious spread that you can share right here with your bbs'n bros! :cheers:
Post by: CNS on October 15, 2013, 12:47:07 PM
Well, I have literally no pics from the cook on saturday. had my set up team ready with the tent and buffet and I showed up at 6:30 with the food as I was told food would be served at 7. That meant 10 minutes to get the food laid out with 20 minutes left to take pics, do whatevsrough ridin' wedding DJamer's.
Only one problem, as soon as I show up with the smoker, wedding DJamer dickhead anounces food is here and a big ass line forms and I didn't even have time to lay all the food out before people began getting impatient
Sorry gE, I failed you
DJamer Wally getting his punches in when he can against gE.
Post by: asava on October 17, 2013, 11:02:10 AM
Post by: AST on October 17, 2013, 11:05:52 AM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Pizza stone pizza
Post by: AST on October 17, 2013, 11:06:28 AM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Pizza stone pizza
and 'grats
Post by: Gooch on October 17, 2013, 12:37:48 PM
Post by: ben ji on October 17, 2013, 12:42:46 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Kill a bear and cook it on the green egg.
Post by: AST on October 17, 2013, 12:58:23 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Kill a bear and cook it on the green egg.
http://www.bbq-brethren.com/forum/showthread.php?p=2660124
Post by: pissclams on October 17, 2013, 02:35:24 PM
Post by: asava on October 17, 2013, 02:37:53 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Kill a bear and cook it on the green egg.
didn't get tags this year, bro.
'grats, what size did you get? i'd do a brisket. oi.
got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.
Post by: pissclams on October 17, 2013, 02:50:36 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Kill a bear and cook it on the green egg.
didn't get tags this year, bro.'grats, what size did you get? i'd do a brisket. oi.
got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.
cool. large is where it's at. initial start up costs are high, with the egg and all the things that go along with it, the plate setter, thermometers, the nest (stand/wheels), chimney starter, etc...
there really isn't a brisket recipe, per say. i assumed you've smoked before. if you're brand new to smoking then i'd pull back and change my recommendo to salmon, whole chicken, ribs, pork shoulder, or tri-tip.
you'll want to learn how your egg acts before putting something as sensitive as a brisket on it.
Post by: asava on October 17, 2013, 03:00:50 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Kill a bear and cook it on the green egg.
didn't get tags this year, bro.'grats, what size did you get? i'd do a brisket. oi.
got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.
cool. large is where it's at. initial start up costs are high, with the egg and all the things that go along with it, the plate setter, thermometers, the nest (stand/wheels), chimney starter, etc...
there really isn't a brisket recipe, per say. i assumed you've smoked before. if you're brand new to smoking then i'd pull back and change my recommendo to salmon, whole chicken, ribs, pork shoulder, or tri-tip.
you'll want to learn how your egg acts before putting something as sensitive as a brisket on it.
i've smoked before, but not with an egg. i used a cylindrical smoker before to do a brisket, and some ribs. as well as an electric smoker to do some ribs. have used a weber to do some chicken, etc. this will be my first dance with the big guns. if its super sensitive maybe pork shoulder is where its at?
Post by: pissclams on October 17, 2013, 03:08:15 PM
225 degrees, full brisket- not just the flat, ~1.5 hrs per pound.
no recipe really just mustard, then rub, then put it on. i'm doing one this weekend too.
Post by: asava on October 17, 2013, 03:34:26 PM
the egg isn't sensitive - the brisket is. v sensitive to temp changes. you should be fine.
225 degrees, full brisket- not just the flat, ~1.5 hrs per pound.
no recipe really just mustard, then rub, then put it on. i'm doing one this weekend too.
:thumbs:
Post by: AbeFroman on October 17, 2013, 03:50:04 PM
Post by: pissclams on October 17, 2013, 07:54:51 PM
Post by: AST on October 17, 2013, 09:16:42 PM
http://www.energycentermanhattanpool.com/upcoming-events/what-is-an-eggfest.html?greeneggers=1
Post by: AST on November 20, 2013, 01:37:53 PM
Have a 10 lb ribeye roast on for prime rib tonite amongst friends
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131120_130526_zpsd313fa1d.jpg&hash=429db88e6f7d1cb6e0a7a8a796c11eaf4f14037f) (http://s60.photobucket.com/user/poimen/media/20131120_130526_zpsd313fa1d.jpg.html)
Go fighting football wildcats ast out
Post by: EllRobersonisInnocent on November 20, 2013, 01:38:51 PM
Post by: star seed 7 on November 20, 2013, 01:41:47 PM
Post by: puniraptor on November 20, 2013, 01:44:03 PM
Post by: AST on November 20, 2013, 01:46:23 PM
what are the tree branches for
What can I say other than I like to party
Post by: CNS on November 20, 2013, 02:20:12 PM
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
Post by: Gooch on November 20, 2013, 03:24:48 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?Dillons has 15lb'rs for $60 here in Wichita. Normally like $120 - $140.
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
Post by: AST on November 20, 2013, 03:35:47 PM
Post by: Mikeyis4dcats on November 20, 2013, 04:12:31 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?Dillons has 15lb'rs for $60 here in Wichita. Normally like $120 - $140.
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
cryovac? I'd get one for that price, great deal
Post by: pissclams on November 20, 2013, 05:02:26 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
this (http://www.nakedwhiz.com/madmaxturkey.htm)
Post by: AST on November 20, 2013, 08:35:50 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131120_190347_zps2806bd34.jpg&hash=12d3a589981ab02a363a0c5c6f041a7c30ccd148) (http://s60.photobucket.com/user/poimen/media/20131120_190347_zps2806bd34.jpg.html)
Post by: CNS on November 20, 2013, 08:39:27 PM
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Post by: #LIFE on November 20, 2013, 08:47:26 PM
Holy crap, that looksgreatlike a slab of fat I threw on the grill and then dropped in the yard.
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Post by: CNS on November 20, 2013, 08:49:59 PM
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Post by: AST on November 20, 2013, 08:50:48 PM
Post by: Mr Bread on November 20, 2013, 08:52:28 PM
Post by: CNS on November 20, 2013, 08:53:17 PM
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Post by: #LIFE on November 20, 2013, 08:55:04 PM
Post by: AST on November 20, 2013, 08:55:28 PM
Post by: Mr Bread on November 20, 2013, 08:55:55 PM
Post by: Mikeyis4dcats on November 20, 2013, 08:58:15 PM
Post by: #LIFE on November 20, 2013, 09:02:04 PM
you morons don't deserve delicious prime rib goodness.
At least that high quality crap they stock the Dillon's shelves with :lol:
Post by: Dr Rick Daris on November 20, 2013, 09:03:56 PM
Post by: EMAWmeister on November 20, 2013, 09:04:11 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
this (http://www.nakedwhiz.com/madmaxturkey.htm)
My dad always smokes the turkeys. Stays up damn near all night doing it.
Post by: Mikeyis4dcats on November 20, 2013, 09:04:29 PM
you morons don't deserve delicious prime rib goodness.
At least that high quality crap they stock the Dillon's shelves with :lol:
I think he confused the round eye roast they have for $4.29/lb this week for rib roast, but if he didn't, I'll be eating $4/# prime rib until I have a coronary.
Post by: pissclams on November 20, 2013, 09:07:01 PM
takes me about 4 hrsI am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
this (http://www.nakedwhiz.com/madmaxturkey.htm)
My dad always smokes the turkeys. Stays up damn near all night doing it.
Post by: CNS on November 20, 2013, 09:07:18 PM
Love baked turkey a lot.
Sent from my KFTT using Tapatalk 2
Post by: Tobias on November 20, 2013, 09:08:17 PM
(i enjoy you guys posting pics and talking about meatstuffs, tho)
Post by: Mikeyis4dcats on November 20, 2013, 09:23:35 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fdarindines.com%2Fwp-content%2Fuploads%2F2010%2F06%2Fprime-rib.jpg&hash=632f530cdba0a17bcd12117a1e5f58d42dfb00e3)
Post by: Mikeyis4dcats on November 20, 2013, 09:25:33 PM
Post by: HerrSonntag on November 20, 2013, 09:39:26 PM
Post by: AST on November 20, 2013, 09:45:13 PM
Went in a wichita Dillon's after work to confirm, i saw they had $6/lb strip roasts (rib roast, minus the ribs, so just the meat) which is still pretty good, but i didn't see any rib roasts, maybe i should have asked the counter guy. Because i feel like if i'm going to the trouble of cooking that much goodness, their better be some bones for me to gnaw on.
crown roast :love:
Post by: EMAWmeister on November 20, 2013, 11:37:51 PM
takes me about 4 hrsI am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
this (http://www.nakedwhiz.com/madmaxturkey.htm)
My dad always smokes the turkeys. Stays up damn near all night doing it.
How big of a bird? BGE?
Post by: star seed 7 on November 21, 2013, 01:39:18 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.
yeah, it's gross.
Post by: Cire on November 21, 2013, 08:33:20 AM
I didn't know there were people that didn't like rib roast that lived.
Post by: Boom Roasted on November 21, 2013, 08:38:12 AM
Post by: puniraptor on November 21, 2013, 09:10:49 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.
yeah, it's gross.
Nope
I love it. The blubber in the middle turns into meat butter after cooking and is the best condiment to enjoy your prime rib meat with
Post by: Mr Bread on November 21, 2013, 09:15:35 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.
I think it's one of those things that people came up with to see how dumb other people are. Like a bunch of cow guys got together and said:
"Hey, let's see if we can get a bunch of dumb sobs to eat some cow fat."
"But how? I mean it's rough ridin' disgusting cow fat. What rough ridin' idiot would want to eat that that didn't have to?"
"We'll charge more for it."
And the
Post by: Mr Bread on November 21, 2013, 09:17:29 AM
Post by: The Tonya Harding of Twitter Users Creep on November 21, 2013, 09:18:28 AM
Post by: AST on November 21, 2013, 09:22:51 AM
Also, lol at calling that fat riddled crap "prime."
That is just what it is called
Post by: CNS on November 21, 2013, 09:30:54 AM
Post by: jtksu on November 21, 2013, 01:34:17 PM
It's pretty well established that the leaner the beef cut, the better the flavor.
:confused:
Post by: Mikeyis4dcats on November 21, 2013, 01:45:05 PM
It's pretty well established that the leaner the beef cut, the better the flavor.
:confused:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F_2cynbmcOtnA%2FTPPw0zwaCTI%2FAAAAAAAABsQ%2FCgSIXKSFRjA%2Fs1600%2Fsarcasm_detector.jpg&hash=833559e0329a33563b12ed00d5479daee87d9b35)
Post by: pissclams on November 21, 2013, 01:58:43 PM
takes me about 4 hrsI am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
this (http://www.nakedwhiz.com/madmaxturkey.htm)
My dad always smokes the turkeys. Stays up damn near all night doing it.
How big of a bird? BGE?
pretty small, 2 person type bird, maybe 10lbs?
Post by: AST on November 22, 2013, 08:40:56 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131122_202017_zps10144c5c.jpg&hash=93bb9042ccf21097e98b14add2b2b8a2bd239784) (http://s60.photobucket.com/user/poimen/media/20131122_202017_zps10144c5c.jpg.html)
Post by: kansas_troll_patrol on November 22, 2013, 09:35:30 PM
Post by: asava on November 22, 2013, 09:37:18 PM
140 lbs turkey in a 24 hour brine, going on the smoke saturday at midnight
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131122_202017_zps10144c5c.jpg&hash=93bb9042ccf21097e98b14add2b2b8a2bd239784) (http://s60.photobucket.com/user/poimen/media/20131122_202017_zps10144c5c.jpg.html)
holy crap. this is exciting.
Post by: AST on November 22, 2013, 09:45:22 PM
140 lbs turkey in a 24 hour brine, going on the smoke saturday at midnight
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131122_202017_zps10144c5c.jpg&hash=93bb9042ccf21097e98b14add2b2b8a2bd239784) (http://s60.photobucket.com/user/poimen/media/20131122_202017_zps10144c5c.jpg.html)
holy crap. this is exciting.
actually I lied. 3 birds going in the fryer, 100 lbs on the smoke
I hope it is still exciting
Post by: steve dave on November 22, 2013, 09:47:34 PM
Post by: asava on November 22, 2013, 09:53:39 PM
holy crap. this is exciting.
actually I lied. 3 birds going in the fryer, 100 lbs on the smoke
I hope it is still exciting
still excited.
Post by: AST on November 22, 2013, 10:01:35 PM
poultry is so gross
:sdeek:
Post by: AST on November 23, 2013, 04:15:33 PM
Post by: ChiComCat on November 23, 2013, 04:17:19 PM
Post by: AST on November 23, 2013, 04:20:15 PM
Let me know details of your turkey smoke. I am smoking mine. Could use any and all pro-tips
I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs
Inject with garlic butter
Rub with savory dry rub
Smoke
Post by: ChiComCat on November 23, 2013, 04:27:51 PM
Let me know details of your turkey smoke. I am smoking mine. Could use any and all pro-tips
I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs
Inject with garlic butter
Rub with savory dry rub
Smoke
What temp? Its my first. I plan on probably finishing mine in the oven to crisp the skin a little more. I am considering going with duck fat instead of butter. Some site I saw said to ice the breasts prior to putting it in to help them cook more evenly with the rest of the bird. I don't know if I believe that makes a huge difference, but it isn't much more effort to try.
Post by: AST on November 23, 2013, 04:33:36 PM
Let me know details of your turkey smoke. I am smoking mine. Could use any and all pro-tips
I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs
Inject with garlic butter
Rub with savory dry rub
Smoke
What temp? Its my first. I plan on probably finishing mine in the oven to crisp the skin a little more. I am considering going with duck fat instead of butter. Some site I saw said to ice the breasts prior to putting it in to help them cook more evenly with the rest of the bird. I don't know if I believe that makes a huge difference, but it isn't much more effort to try.
I'm gonna run my birds at about 250-275 and cook them until they are done, basting about every 1.5 hours
Duck fat is awesome, knock yourself out
I've never iced, sounds neat though
Just make sure you temp probe the bird in several places before you finish cooking and you will be alright
Post by: CNS on November 23, 2013, 04:44:08 PM
Let me know details of your turkey smoke. I am smoking mine. Could use any and all pro-tips
I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs
Inject with garlic butter
Rub with savory dry rub
Smoke
Yeah, its been in the 20's all day here. Been running it almost wide open all day to keep it at 225-240. Two slabs ribs and a turk breast w. bone in.
I didn't brine mine, because it is a butterball and a bunch of thimgs I read on line said that they don't need a brine. I stuffed it w onion, bayleaf, granny smith apple, and celery then put some poultry rub on it. It is about 5deg away from being ready right now. Will pull it in a half our or so. Looks pretty good right now.
Post by: AST on November 23, 2013, 04:58:33 PM
I'm curious too hear how the stuffing turns out, never stuffed a smoked bird, definitely not doing it tonite with the weather being as such
Post by: CNS on November 23, 2013, 05:07:30 PM
Hope it isn't dry. Not opening it up until tomorrow, so will report back in then.
Post by: CNS on November 23, 2013, 05:52:42 PM
Post by: wetwillie on November 23, 2013, 05:59:05 PM
Post by: AST on November 23, 2013, 06:00:29 PM
Post by: CNS on November 23, 2013, 06:09:03 PM
Is that supposed to be that crispy?Will be able to tell you tomorrow after we eat it.
Post by: CNS on November 23, 2013, 06:13:18 PM
Post by: wetwillie on November 23, 2013, 06:16:30 PM
The skin on the chickens i have smoked looks like that and the meat was super juicy and delish. :dunno:
Nice, that is what I figured. Never have smoked a turkey.
Post by: AST on November 23, 2013, 10:24:19 PM
I can always pull them off when they are done and hold them at temp
rest are getting dropped in tje fryer in the morning
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131123_221024_zps1781528a.jpg&hash=20fa8054105e4c4651eacd16c62305beac8881d2) (http://s60.photobucket.com/user/poimen/media/20131123_221024_zps1781528a.jpg.html)
Post by: CNS on November 23, 2013, 10:26:52 PM
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Post by: AST on November 23, 2013, 10:29:43 PM
So are you going to just start up all night and binge your ass off?
Sent from my KFTT using Tapatalk 2
:fatty:
Post by: CNS on November 23, 2013, 10:37:27 PM
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Post by: AST on November 24, 2013, 08:26:33 AM
About another hour and I'll be done and more than ready for some sleep
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131124_081601_zps5bd638a6.jpg&hash=f5adeb364399685cc0464710fed88c7266540742) (http://s60.photobucket.com/user/poimen/media/20131124_081601_zps5bd638a6.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20131124_081617_zps41d27271.jpg&hash=99ca3f10cd48448eaa9c570709fc2d7d6f7cc2f2) (http://s60.photobucket.com/user/poimen/media/20131124_081617_zps41d27271.jpg.html)
Post by: CNS on November 24, 2013, 01:13:34 PM
Post by: kim carnes on November 24, 2013, 01:16:22 PM
Post by: AST on January 31, 2014, 10:06:12 PM
we are better than this
Post by: puniraptor on January 31, 2014, 10:08:25 PM
Post by: AST on January 31, 2014, 10:12:02 PM
Its really cold out there :frown:
we should just resolve to drink more brown whisky to get through the cold smokes
Post by: jtksu on February 01, 2014, 02:32:09 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
Strange how all the goemawtards stopped talking turkey once SD opened his fat ugly face and denounced poultry....
Post by: meow meow on February 01, 2014, 06:49:59 AM
Post by: AST on February 01, 2014, 07:15:26 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
Strange how all the goemawtards stopped talking turkey once SD opened his fat ugly face and denounced poultry....
i love turkey, it is delicious and there is so much meat
Post by: Cire on February 01, 2014, 07:45:57 AM
Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?
Steam the wings and let them cool before grilling
Post by: IPA4Me on February 01, 2014, 07:46:23 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diaryI need to rebuild my grill. Crossover rail and a couple of drip shields are toast. Heat control has become nearly impossible. Thank you for the reminder. Ordering parts shortly.
we are better than this
Post by: HerrSonntag on February 01, 2014, 06:22:04 PM
Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?
Steam the wings and let them cool before grilling
Smoke them normally for 1-2 hours (internal temp 170-190) turn off your smoker and make use of this cold weather to let the wings cool back down to ambient. Take the cool wings and toss them on a hot grill for 5 minutes per side to crisp up the skin and reheat them. Enjoy.
This was my BWW bowl recipe
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fubuntuone.com%2F4pOEVHmed4BWUuxnbuQaVb&hash=8382032f7a16fc22ae1247a8be34a7863b46c5c7)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fubuntuone.com%2F32rTgNYJrMQyoCgrtrv1zQ&hash=64b96a45dbbd88166fdbd17a33da4691f1fee9ab)
Post by: meow meow on February 01, 2014, 08:21:56 PM
Post by: Mikeyis4dcats on February 02, 2014, 09:52:24 PM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
I smoked an eye of round roast last weekend and made sandwiches. Was fairly tasty for cheap meat, but no prime rib of course.
Post by: kim carnes on February 02, 2014, 09:54:51 PM
I appreciate the feedback, however, can't take your advice based on your b'splash, sorry, thank you, bye
really funny username by the way, i so get why that is funny :flush:
Post by: kansas_troll_patrol on February 04, 2014, 05:12:31 PM
1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FUF3XTGa.jpg&hash=b09957d451ff6f80ab383339b1912a9a6d283343)
I've not tried it yet, because I'm waiting for my wife to get home from work. I hope it's okay :crossfingers:
Post by: AST on February 04, 2014, 05:19:03 PM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
I smoked an eye of round roast last weekend and made sandwiches. Was fairly tasty for cheap meat, but no prime rib of course.
please tell you made some french dips or cheesesteaks
Post by: AST on February 04, 2014, 05:55:48 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke. I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili. So I've never actually made a chili before, and didn't really know how to. But I just wanted to try and give it a shot.
1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FUF3XTGa.jpg&hash=b09957d451ff6f80ab383339b1912a9a6d283343)
I've not tried it yet, because I'm waiting for my wife to get home from work. I hope it's okay :crossfingers:
you say it's chili but why are there beans in it
just kidding bro, it looks great
but seriously why are there beans in it
i mean i'd eat it, just wondering
Post by: kansas_troll_patrol on February 04, 2014, 06:00:50 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke. I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili. So I've never actually made a chili before, and didn't really know how to. But I just wanted to try and give it a shot.
1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket
I've not tried it yet, because I'm waiting for my wife to get home from work. I hope it's okay :crossfingers:
you say it's chili but why are there beans in it
just kidding bro, it looks great
but seriously why are there beans in it
i mean i'd eat it, just wondering
Because it's Kansas chili, not Texas chili! :shakesfist:
This will probably make you even more confused, but I decided it needed a little something else and just added some brown sugar & a little bit of Gates BBQ sauce.
Post by: WillieWatanabe on February 04, 2014, 06:09:44 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke. I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili. So I've never actually made a chili before, and didn't really know how to. But I just wanted to try and give it a shot.
1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FUF3XTGa.jpg&hash=b09957d451ff6f80ab383339b1912a9a6d283343)
I've not tried it yet, because I'm waiting for my wife to get home from work. I hope it's okay :crossfingers:
do you deliver? I "tip" well.
Post by: AST on February 04, 2014, 06:14:45 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke. I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili. So I've never actually made a chili before, and didn't really know how to. But I just wanted to try and give it a shot.
1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket
I've not tried it yet, because I'm waiting for my wife to get home from work. I hope it's okay :crossfingers:
you say it's chili but why are there beans in it
just kidding bro, it looks great
but seriously why are there beans in it
i mean i'd eat it, just wondering
Because it's Kansas chili, not Texas chili! :shakesfist:
This will probably make you even more confused, but I decided it needed a little something else and just added some brown sugar & a little bit of Gates BBQ sauce.
i :love: baked beans with chipped beef
keep up the good work k_t_p :thumbs:
Post by: AST on February 22, 2014, 10:08:41 AM
beef ribs cut from prime grade ribeye roasts, marinating in tramp special, going on the smoke around 2
also picked up some calf nuts from my butcher to fry next weekend :excited:
Post by: AST on February 22, 2014, 07:19:18 PM
dessert for the adults
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140222_185542_zps5c871edc.jpg&hash=a2ae1ba0b9ae39ee99fdaf106edc431afcbb6daa) (http://s60.photobucket.com/user/poimen/media/20140222_185542_zps5c871edc.jpg.html)
Post by: puniraptor on February 22, 2014, 07:22:52 PM
Post by: meow meow on February 22, 2014, 07:49:03 PM
Post by: AST on February 22, 2014, 08:20:40 PM
Post by: Tobias on February 22, 2014, 10:06:22 PM
Post by: AST on February 22, 2014, 10:14:53 PM
http://www.foodandwine.com/recipes/braised-pork-shanks
Post by: Tobias on February 22, 2014, 10:17:31 PM
i have only made them into carnitas. shank is really good if done right. i've always wanted to try this recipe from tim love but haven't gotten around to it yet
http://www.foodandwine.com/recipes/braised-pork-shanks
that recipe doesn't really look like hoghammers. are you familiar with those ast?
Post by: AST on February 22, 2014, 10:20:29 PM
i have only made them into carnitas. shank is really good if done right. i've always wanted to try this recipe from tim love but haven't gotten around to it yet
http://www.foodandwine.com/recipes/braised-pork-shanks
that recipe doesn't really look like hoghammers. are you familiar with those ast?
nope, not familiar
Post by: Mikeyis4dcats on February 23, 2014, 10:25:10 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
I smoked an eye of round roast last weekend and made sandwiches. Was fairly tasty for cheap meat, but no prime rib of course.
please tell you made some french dips or cheesesteaks
french dips with provolone...
Post by: AST on February 23, 2014, 10:27:41 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
I smoked an eye of round roast last weekend and made sandwiches. Was fairly tasty for cheap meat, but no prime rib of course.
please tell you made some french dips or cheesesteaks
french dips with provolone...
that is called winning
Post by: Mikeyis4dcats on February 23, 2014, 10:30:20 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary
we are better than this
I smoked an eye of round roast last weekend and made sandwiches. Was fairly tasty for cheap meat, but no prime rib of course.
please tell you made some french dips or cheesesteaks
french dips with provolone...
that is called winning
they were tasty, we used those Bolillo rolls that Dillons sells like 8/$1. Some au jus and horseradish. Mmmm.
Post by: pissclams on February 23, 2014, 01:27:29 PM
Post by: AST on February 23, 2014, 01:54:48 PM
you need to cook that crap at fattyfest
who are you talking to here
Post by: tdaver on February 23, 2014, 10:07:54 PM
Post by: AST on February 24, 2014, 10:58:16 AM
was in a customer's yard and saw this beauty. asked her about it and she said for the past 2 years it hasn't been used although her son keeps on saying that he is going to come and get it.
i told her that it hurt my heart to see it rusting away like that and she told me that if it was still sitting there in a week due to her son's indifference that it would be mine. FOR FREE!!!
Post by: mocat on February 24, 2014, 11:09:35 AM
[attachment deleted by admin]
Post by: mocat on February 24, 2014, 11:11:22 AM
Post by: AST on February 24, 2014, 11:15:28 AM
Post by: Bloodfart on February 24, 2014, 11:26:02 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140224_104424_zps3424dadd.jpg&hash=d94d77ba4a3691c03396f5d8a5c57d67388377ea) (http://s60.photobucket.com/user/poimen/media/20140224_104424_zps3424dadd.jpg.html)
was in a customer's yard and saw this beauty. asked her about it and she said for the past 2 years it hasn't been used although her son keeps on saying that he is going to come and get it.
i told her that it hurt my heart to see it rusting away like that and she told me that if it was still sitting there in a week due to her son's indifference that it would be mine. FOR FREE!!!
:love:
What's the upright part good for? Cold smoking? :dunno:
Post by: Bloodfart on February 24, 2014, 11:33:29 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fca40227d7d1e72cf6aeed2ba223c574d.jpg&hash=2911a999443c6ad5a72c86a6f4fd4dbdb2e32453)
I used this sucker again. I really like it because of the upright design, the smoke and heat really flow through evenly which makes my job that much easier.
Post by: AST on February 24, 2014, 11:35:27 AM
:love:
What's the upright part good for? Cold smoking? :dunno:
it's not quite cool enough in there for true cold smoking but it is kind of similar to that. got a brisket or pork butt going in the horizontal chamber, throw some sausage or chicken in the vertical one. it is basically not as hot so you can even out cook times a little more
Post by: AST on February 24, 2014, 11:37:07 AM
BTW last week I did 80lbs of pork butt for a bachelor party. Lol they only ate about 40lbs.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fca40227d7d1e72cf6aeed2ba223c574d.jpg&hash=2911a999443c6ad5a72c86a6f4fd4dbdb2e32453)
I used this sucker again. I really like it because of the upright design, the smoke and heat really flow through evenly which makes my job that much easier.
that thing is a beauty. you should really play around with the idea of double dutying that thing with punkin chunkin competitions
Post by: Bloodfart on February 24, 2014, 11:41:55 AM
Post by: AST on February 24, 2014, 11:44:10 AM
Ha, it's a beast for sure. The tank is 3/16" thick so it does take awhile to get it up to temp.
does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes
Post by: Bloodfart on February 24, 2014, 11:55:10 AM
Ha, it's a beast for sure. The tank is 3/16" thick so it does take awhile to get it up to temp.
does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes
Long story short I wedge a 1/2 inch bolt under the firebox door to let in enough air. I think most home made smokers have little secrets/oddities like that.
Post by: AST on February 24, 2014, 11:59:01 AM
Ha, it's a beast for sure. The tank is 3/16" thick so it does take awhile to get it up to temp.
does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes
Long story short I wedge a 1/2 inch bolt under the firebox door to let in enough air. I think most home made smokers have little secrets/oddities like that.
gotcha.
Post by: AST on February 28, 2014, 12:44:50 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140228_122137_zps85c0c6ab.jpg&hash=14b4bea52c46a61fee32b6f00add962b6d91503d) (http://s60.photobucket.com/user/poimen/media/20140228_122137_zps85c0c6ab.jpg.html)
got it in a marinade. gonna smoke it and have the most delicious tacos tomorrow :thumbs:
Post by: AppleJack on February 28, 2014, 12:51:47 PM
http://www.kamadojoe.com/grills/bigjoe-24
Post by: The Tonya Harding of Twitter Users Creep on February 28, 2014, 12:58:08 PM
i just got one of these things, dunno what to do with it. smoke meat or something :dunno:
http://www.kamadojoe.com/grills/bigjoe-24
weird looking bong, I think.
Post by: AST on February 28, 2014, 07:41:27 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140228_193111_zpsf8a19abe.jpg&hash=02c9423f2b528d389cd3424c9322202c2fd5719d) (http://s60.photobucket.com/user/poimen/media/20140228_193111_zpsf8a19abe.jpg.html)
Post by: meow meow on February 28, 2014, 08:14:08 PM
Post by: AST on February 28, 2014, 08:17:13 PM
That looks great Ast. Next time maybe set the plate on your table instead tho
thanks but table is not better :lol:
just moved into this place and my kitchen remodel is not happening until the fall
Post by: jtksu on February 28, 2014, 11:49:24 PM
picked up a 10lb beef shank from my butcher
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140228_122137_zps85c0c6ab.jpg&hash=14b4bea52c46a61fee32b6f00add962b6d91503d) (http://s60.photobucket.com/user/poimen/media/20140228_122137_zps85c0c6ab.jpg.html)
got it in a marinade. gonna smoke it and have the most delicious tacos tomorrow :thumbs:
What kind of butcher are you referring to? A smaller butcher shop or would the guys at a Dillons or whatever do that?
Post by: AST on March 01, 2014, 12:30:02 AM
picked up a 10lb beef shank from my butcher
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140228_122137_zps85c0c6ab.jpg&hash=14b4bea52c46a61fee32b6f00add962b6d91503d) (http://s60.photobucket.com/user/poimen/media/20140228_122137_zps85c0c6ab.jpg.html)
got it in a marinade. gonna smoke it and have the most delicious tacos tomorrow :thumbs:
What kind of butcher are you referring to? A smaller butcher shop or would the guys at a Dillons or whatever do that?
butcher shop. good chance the peeps at dillons wouldn't know what you are talking about except maybe the head of the department. even then, probably couldn't get it.
Post by: jtksu on March 01, 2014, 03:05:40 AM
picked up a 10lb beef shank from my butcher
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140228_122137_zps85c0c6ab.jpg&hash=14b4bea52c46a61fee32b6f00add962b6d91503d) (http://s60.photobucket.com/user/poimen/media/20140228_122137_zps85c0c6ab.jpg.html)
got it in a marinade. gonna smoke it and have the most delicious tacos tomorrow :thumbs:
What kind of butcher are you referring to? A smaller butcher shop or would the guys at a Dillons or whatever do that?
butcher shop. good chance the peeps at dillons wouldn't know what you are talking about except maybe the head of the department. even then, probably couldn't get it.
Thanks for the info.
Post by: DQ12 on March 01, 2014, 03:09:40 AM
Post by: star seed 7 on March 01, 2014, 03:12:16 AM
Post by: AST on March 01, 2014, 08:13:22 AM
hey ast, sometimes you make food's i don't really like look really yummy.
:Woohoo:
Post by: AST on March 01, 2014, 08:16:57 AM
been on the smoke for about 6.5 hours, temp around 150-160. now it goes in a roasting pan with some beef stock so the connective tissue can start to break down. shooting for an internal temp of about 200 and looking for the meat to fall off the bone here
now it's time to start prepping calf fries :drool:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140301_084000_zps1fe70bc9.jpg&hash=8dbd6067ae1f2173cce1181947afe163ac05f2b4) (http://s60.photobucket.com/user/poimen/media/20140301_084000_zps1fe70bc9.jpg.html)
Post by: Bloodfart on March 01, 2014, 08:55:13 AM
Post by: AST on March 01, 2014, 08:57:28 AM
Post by: AST on March 01, 2014, 11:47:59 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140301_110146_zpse86c7e74.jpg&hash=249c7606f0868332fedbe861fdd31d010482dd0e) (http://s60.photobucket.com/user/poimen/media/20140301_110146_zpse86c7e74.jpg.html)
Post by: meow meow on March 01, 2014, 02:07:44 PM
Also more ball pics!!! :excited:
Post by: AST on March 01, 2014, 02:14:42 PM
Post pics after you've pulled the beef off the bone.
Also more ball pics!!! :excited:
shank will be served whole, with tongs to pull meat off for tacos
i guess i can post more pics of my balls, to each his own
Post by: The Big Train on March 01, 2014, 02:17:54 PM
Post by: AST on March 01, 2014, 09:43:20 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140301_173056_zps6482d6b8.jpg&hash=79db602cefd479a7c506800ac6a7e064831e41ac) (http://s60.photobucket.com/user/poimen/media/20140301_173056_zps6482d6b8.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140301_174532_zps4da4c447.jpg&hash=6c67bc8a8402af545e743cca0bb1894b84f5cf7a) (http://s60.photobucket.com/user/poimen/media/20140301_174532_zps4da4c447.jpg.html)
so, this was amazing. between the food and the 2+ bottles of wine i had today, weekend success.
Post by: Tobias on March 01, 2014, 09:44:47 PM
Post by: AST on March 01, 2014, 09:53:15 PM
ast is so hot right now
:horrorsurprise:
Post by: meow meow on March 01, 2014, 09:54:24 PM
Post by: CNS on March 01, 2014, 09:59:46 PM
Post by: AST on March 01, 2014, 10:05:13 PM
Have had oso bucca with pork shank a few times that has been crazy good. Been thinking of trying to recreate that this spring on the smoker. Does having such a large shank of bone f with the cooking process? Layer of meat is somewhat thin and the bone conducts heat, I could see it burning easily at norm smoking temps. Have you done pork shank?
only pork shank i have done is on whole hog. i didn't notice anything crazy associated with this cook and the bone. i would just make sure the bone that becomes exposed once the meat starts to pull back and swell is positioned away from the heat source.
Post by: Tobias on March 01, 2014, 10:09:05 PM
Post by: AST on March 01, 2014, 10:13:23 PM
ast, unlike IRL you are free to talk about and cook pork in here (SafeZone ally) :emawkid:
like when i make bacon :lol:
seriously doe, it's not that i have a strong dislike for pork it's that i just really like beef considerably more. when i make pork stuffs i will be sure to talk about it here.
Post by: Tobias on March 01, 2014, 10:14:43 PM
Post by: AST on March 01, 2014, 10:15:53 PM
i just meant it from the standpoint of the texas beef mafia's chilling effect ;)
:thumbsup:
Post by: AST on March 02, 2014, 08:52:55 AM
I would eat the crap out of that. Good work
thank you mm
Post by: AST on March 02, 2014, 11:22:12 AM
about a 6lb brisket point beneath that smoke somewhere :lol:
last week i told my neighbor i would throw it on for him today. obvs i didn't check the weather 1st because it was in the 80s yesterday and currently 28 and still falling :angry:
Post by: CNS on March 02, 2014, 02:51:39 PM
Post by: AST on March 02, 2014, 09:37:37 PM
Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.
braised is the way to go on those cross-cuts :th_twocents:
Post by: CNS on March 03, 2014, 01:32:28 PM
Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.
braised is the way to go on those cross-cuts :th_twocents:
Why not in the smoker? to thin and dry out?
Post by: AST on March 03, 2014, 01:37:45 PM
Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.
braised is the way to go on those cross-cuts :th_twocents:
Why not in the smoker? to thin and dry out?
that would be my guess. also shank has lots of connective tissue and little fat. by all means try it if you want and let us know the results. as you should be able to tell by now, i also live experimenting and doing things differently than most
Post by: Skipper44 on March 03, 2014, 05:20:53 PM
Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.I bought some of those at my l local PC and cubed them up to add some interest in my wife's kid friendly chilli on Saturday.
I really wanted to add the marrow but was over ruled. IT was a pain cutting around all connective tissue but was not going to fire up the smoker in the sleet.
Post by: DQ12 on March 03, 2014, 05:27:26 PM
What fun!
Post by: AST on March 03, 2014, 05:36:37 PM
Post by: CNS on March 03, 2014, 05:38:42 PM
Sent from my KFTT using Tapatalk
Post by: Institutional Control on March 03, 2014, 05:56:00 PM
do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
Post by: Cire on March 03, 2014, 06:01:09 PM
Post by: AST on March 03, 2014, 06:14:32 PM
do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
as in kaufman, tx? is that where you live :Wha:
Post by: Institutional Control on March 04, 2014, 06:39:36 AM
My in-laws live in Kaufman.do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
as in kaufman, tx? is that where you live :Wha:
Sent from my XT1080 using Tapatalk
Post by: AST on March 04, 2014, 06:44:18 AM
My in-laws live in Kaufman.do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
as in kaufman, tx? is that where you live :Wha:
Sent from my XT1080 using Tapatalk
i c
Post by: kansas_troll_patrol on March 05, 2014, 08:17:18 AM
Post by: Cire on March 05, 2014, 09:25:45 AM
Post by: kansas_troll_patrol on March 05, 2014, 09:48:15 AM
I've used Taco seasoning before.
As a dry rub on the pork?
Post by: AST on March 05, 2014, 09:51:55 AM
Post by: pissclams on March 05, 2014, 09:54:15 AM
I've used Taco seasoning before.
chili seasoning works well too
Post by: sonofdaxjones on March 05, 2014, 11:12:54 AM
Post by: Cire on March 05, 2014, 11:43:02 AM
I've used Taco seasoning before.
As a dry rub on the pork?
yeah
same with what clams said.
Post by: Bloodfart on March 05, 2014, 12:03:42 PM
I like this stuff for small jobs. For the big smokes I use Head Country Championship seasoning and Mccormick Poultry Seasoning mixed something like 60/40.
Post by: tdaver on March 06, 2014, 12:45:15 PM
My wife bought some of a local deli's house smoke pastrami or "meat butter" as they like to call it. Absolutely fantastic. Thinking about picking up a brisket and giving it a shot.
Post by: Cire on March 06, 2014, 02:37:05 PM
Corned beef is already hitting the grocery stores for st paddy's day.
Post by: asava on March 06, 2014, 03:43:07 PM
isn't pastrami just corned beef smoked?
Corned beef is already hitting the grocery stores for st paddy's day.
not really.
Post by: sonofdaxjones on March 07, 2014, 04:21:54 PM
Post by: jtksu on March 08, 2014, 12:44:43 AM
isn't pastrami just corned beef smoked?
Corned beef is already hitting the grocery stores for st paddy's day.
not really.
Both a yummy though.
Post by: Tobias on March 08, 2014, 12:50:41 AM
Post by: Bloodfart on March 08, 2014, 08:45:32 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak
That's an eclectic mix of wood. Any reason for that?
Post by: DQ12 on March 08, 2014, 09:24:02 PM
Post by: Cire on March 08, 2014, 09:34:47 PM
Post by: Tobias on March 08, 2014, 09:35:40 PM
Crock? Oven?
electric blanket
Post by: WillieWatanabe on March 08, 2014, 11:20:23 PM
slowcooking a pork shoulder (again) tomorrow. bought it from a butcher this time!
your butcher?
Post by: DQ12 on March 09, 2014, 11:06:34 AM
Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it. Cooking it in Cherry Dr. Pepper.
Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.
Post by: pissclams on March 09, 2014, 11:13:05 AM
Crock. Just threw it in.
Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it. Cooking it in Cherry Dr. Pepper.
Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.
a slow cooker. i can tell you're a man who likes to do things right. authenticity is important in bbq. #keepitreal #nailsbq
Post by: DQ12 on March 09, 2014, 07:43:48 PM
You know what they say about bbq: "if it ain't slowcooked, it ain't authentic. so mind your p's and q's about this bbq."Crock. Just threw it in.
Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it. Cooking it in Cherry Dr. Pepper.
Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.
a slow cooker. i can tell you're a man who likes to do things right. authenticity is important in bbq. #keepitreal #nailsbq
Post by: pissclams on March 09, 2014, 07:44:50 PM
Post by: DQ12 on March 09, 2014, 07:53:04 PM
SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.
Post by: Cire on March 09, 2014, 09:37:02 PM
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour. Should be chowing down on copious amounts of p-pork around 10.
SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.
Strain it and simmer. Add liquids you like.
Post by: DQ12 on March 09, 2014, 09:41:17 PM
Then what do i do with it?It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour. Should be chowing down on copious amounts of p-pork around 10.
SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.
Strain it and simmer. Add liquids you like.
Post by: AST on March 09, 2014, 09:44:38 PM
Post by: DQ12 on March 09, 2014, 09:47:04 PM
I've just heard people call that stuff "liquid gold," and frown upon just getting rid of it. I don't want to be wasteful.
Post by: AST on March 09, 2014, 09:48:56 PM
Post by: wetwillie on March 09, 2014, 09:52:57 PM
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached. that is the easy way
Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do.
Post by: AST on March 09, 2014, 09:57:34 PM
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached. that is the easy way
Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do.
would love to be of assistance. don't know exactly what the liquid is, what all he put on the pork & what exactly he's teying to do. best bet is to skim of most of the fat/oil as it will separate from the gravy/sauce anyways, strain it, add some cold gelled starch and there he has it
Post by: DQ12 on March 09, 2014, 10:07:07 PM
Post by: Cire on March 09, 2014, 10:10:58 PM
Post by: AST on March 09, 2014, 10:11:29 PM
just don't put mentos in it
Post by: DQ12 on March 09, 2014, 10:31:55 PM
Sounds like you have a base for a bbq sauceWell I like the sound of this. Care to expand on how to do this? Is this basically just AST's starch deal?
Post by: Cire on March 10, 2014, 06:01:15 AM
Post by: asava on March 10, 2014, 12:17:03 PM
Sounds like you have a base for a bbq sauceWell I like the sound of this. Care to expand on how to do this? Is this basically just AST's starch deal?
You could do that or do a lot more to it. At it's present state, you probably have a great starter for the sauce to build on. Here is what i'd do:
Strain the remaining liquid into a container (at this point you can let it cool, store in the fridge, and do this later, or keep on cooking), set aside
Butter a decent sized sauce pan
Add Diced Onion, cook until transparent
Add two crushed Garlic cloves and potentially some peppers if you want to add some heat, cook until fragrant
Toss in the liquid, scrape any bits off the bottom of the pan,
Bring to a simmer
add spices to desired flavor (salt, pepper, cheyenne or chili chowder, cumin, maybe some fresh thyme)
add either tomato paste and/or some stewed tomatoes
add molasses and honey
add lemon juice
add yellow mustard or whatever mustard you prefer
add brown sugar
add apple cider vinegar
Simmer until satisfied with consistency, or until integrated, then adjusting consistency with the slur AST talked about earlier. strain and use. As always, taste as you go and adjust accordingly.
The fact that you used Dr. Pepper may be sweet enough and you could probably do without some of the sugary components, but that should be a decent sauce.
Post by: asava on March 10, 2014, 12:20:31 PM
Post by: Cire on March 10, 2014, 12:23:06 PM
Sounds like you have a base for a bbq sauceWell I like the sound of this. Care to expand on how to do this? Is this basically just AST's starch deal?
You could do that or do a lot more to it. At it's present state, you probably have a great starter for the sauce to build on. Here is what i'd do:
Strain the remaining liquid into a container (at this point you can let it cool, store in the fridge, and do this later, or keep on cooking), set aside
Butter a decent sized sauce pan
Add Diced Onion, cook until transparent
Add two crushed Garlic cloves and potentially some peppers if you want to add some heat, cook until fragrant
Toss in the liquid, scrape any bits off the bottom of the pan,
Bring to a simmer
add spices to desired flavor (salt, pepper, cheyenne or chili chowder, cumin, maybe some fresh thyme)
add either tomato paste and/or some stewed tomatoes
add molasses and honey
add lemon juice
add yellow mustard or whatever mustard you prefer
add brown sugar
add apple cider vinegar
Simmer until satisfied with consistency, or until integrated, then adjusting consistency with the slur AST talked about earlier. strain and use. As always, taste as you go and adjust accordingly.
The fact that you used Dr. Pepper may be sweet enough and you could probably do without some of the sugary components, but that should be a decent sauce.
this is very good bbq sauce making advice.
Post by: DQ12 on March 10, 2014, 12:42:34 PM
will definitely do this next time (probably next week)!
Post by: AST on March 10, 2014, 12:42:45 PM
Post by: EllRobersonisInnocent on March 10, 2014, 12:48:45 PM
Post by: DQ12 on March 10, 2014, 12:52:05 PM
How long did you cook that shoulder for, Dlew?Cooked it in the crock on low for 10 hours. Took it out, pulled it, sauced it, drained the liquid and put it back in the crock on low for another hour.
Post by: sonofdaxjones on March 10, 2014, 05:09:18 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak
That's an eclectic mix of wood. Any reason for that?
:dunno: , was delicious, but will not use Oak next time.
Post by: Gooch on March 10, 2014, 05:16:14 PM
Post by: asava on March 10, 2014, 05:17:09 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak
That's an eclectic mix of wood. Any reason for that?
:dunno: , was delicious, but will not use Oak next time.
why not?
Post by: star seed 7 on March 10, 2014, 05:19:46 PM
Going to grill up some nice fillets and asparagus tonight :woot:
:drool:
Post by: CNS on March 10, 2014, 05:23:58 PM
Post by: sonofdaxjones on March 10, 2014, 05:29:55 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak
That's an eclectic mix of wood. Any reason for that?
:dunno: , was delicious, but will not use Oak next time.
why not?
It was chips of Oak Whiskey Barrels and I am thinking they were the culprit for a little too much smoke bite on the skin, but otherwise very tender and juicy.
Post by: AST on March 10, 2014, 06:58:59 PM
Buying a duck tonight. Going to smoke itand a brisket this weekend. Intrigued about the duck. Going to research a little on how to do that right.
you have my attention and i expect great things
Post by: ChiComCat on March 10, 2014, 07:02:59 PM
Post by: wetwillie on March 10, 2014, 07:09:31 PM
Post by: CNS on March 10, 2014, 07:29:49 PM
Post by: AST on March 10, 2014, 07:54:30 PM
Post by: Boom Roasted on March 10, 2014, 08:34:57 PM
Probably nowhere close to where that duck will end up.
Post by: asava on March 11, 2014, 12:14:47 AM
Post by: OK_Cat on March 11, 2014, 08:40:48 AM
Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.
send him a bill
Post by: Bloodfart on March 11, 2014, 09:23:18 AM
Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.
send him a bill
I bet it tastes like quack.
Post by: #LIFE on March 11, 2014, 09:32:47 AM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.
Probably nowhere close to where that duck will end up.
:thumbs:
Post by: AST on March 11, 2014, 07:11:57 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140311_185639_zpsd2a7386e.jpg&hash=34e4c09334fb9317c8fe6da414aee709e87c1c66)
Post by: TheCatFanSpeaks on March 11, 2014, 07:14:27 PM
Post by: Boom Roasted on March 11, 2014, 07:33:21 PM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.Same thing as last night but with scimecas Italian sausages
Probably nowhere close to where that duck will end up.
Post by: AST on March 11, 2014, 07:35:15 PM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.Same thing as last night but with scimecas Italian sausages
Probably nowhere close to where that duck will end up.
something about a picture and 1000 words something
Post by: Boom Roasted on March 11, 2014, 08:34:58 PM
Post by: jtksu on March 14, 2014, 12:25:56 AM
2" thick grilled pork chops, sauteed rainbow chard, brolied potatoes & garlic, washed down with a little scotch
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140311_185639_zpsd2a7386e.jpg&hash=34e4c09334fb9317c8fe6da414aee709e87c1c66)
Thick pork chops are the shiznit. I should eat them more often.
Post by: AST on March 14, 2014, 10:43:55 AM
2" thick grilled pork chops, sauteed rainbow chard, brolied potatoes & garlic, washed down with a little scotch
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140311_185639_zpsd2a7386e.jpg&hash=34e4c09334fb9317c8fe6da414aee709e87c1c66)
Thick pork chops are the shiznit. I should eat them more often.
it truly does taste like a completely different meat
Post by: CNS on March 14, 2014, 10:46:35 AM
Post by: AST on March 14, 2014, 10:50:53 AM
I bought my duck way late, guys. Hoping it defrosts in time. :ohno:
pur in large mixing bowl and run cold water over it.
you are on the verge of ruining my, and many others, weekend here
Post by: TheCatFanSpeaks on March 14, 2014, 10:52:35 AM
you are on the verge of ruining my, and many others, weekend here
Yeah, what the heck, CNS?
Post by: CNS on March 14, 2014, 11:10:51 AM
Post by: AST on March 14, 2014, 04:53:14 PM
duck update plz
Post by: Tobias on March 14, 2014, 04:54:24 PM
Post by: CNS on March 14, 2014, 05:00:07 PM
picking up a butt, 2 brisket points & some pork ribs. gonna be some mean smoke rolling tonite
duck update plz
Guys, they just changed our forecast for Sunday to 33deg with snow. going to go for it anyway. Also, going to do a brisket at the same time.
Going to defrost the duck, checker score the skin, rub some poultry rub on it(I have been using Jack Stack's rub) and probably put some onion, celery, bay leaf in the cavity. This is pretty much how I do my basic oven roasting of chicken and it rocks. So I am starting simple and dial it up to weird on my next one.
Would love to make some sort of jalepeno rub and get it under the skin at some point and see how that goes soon.
Post by: CNS on March 14, 2014, 05:01:58 PM
cns is absolutely mumped on this duck thing
I hope you aren't right. That bastard has been thawing in the fridge since last night and will be in the sink as soon as I get home and until it is ready.
I am not brining this one, so as long as it is ready by Sunday morning, we are good, guys.
Post by: Tobias on March 14, 2014, 05:02:42 PM
Post by: AST on March 14, 2014, 05:02:48 PM
Post by: Dr Rick Daris on March 14, 2014, 05:05:29 PM
Post by: Dr Rick Daris on March 14, 2014, 05:11:53 PM
Post by: AST on March 14, 2014, 05:22:20 PM
why bake or grill when you can smoke
Post by: meow meow on March 14, 2014, 10:55:57 PM
Post by: Dr Rick Daris on March 14, 2014, 11:21:30 PM
This rick daris sounds like a crazy mother rough rider
you don't even know. i'm even thinking about asparagus w/ something super crazy like sea salt on it. what!?!?
Post by: AST on March 15, 2014, 07:41:33 AM
Post by: Boom Roasted on March 15, 2014, 01:26:47 PM
At this rate these will end up better than that duck. Updates!
Post by: ChiComCat on March 15, 2014, 01:33:47 PM
http://books.google.com/books?id=QPMHbaa2-ZwC&pg=PT247&lpg=PT247&dq=donald+link+orange+duck&source=bl&ots=iDxezvKEbo&sig=_OWCf-rLShjfVUH7RFkB-zCCD6Q&hl=en&sa=X&ei=wZwkU_6MGJD5rAGTk4CYCw&ved=0CEUQ6AEwBA#v=onepage&q=donald%20link%20orange%20duck&f=false
Post by: Cire on March 15, 2014, 01:58:26 PM
Post by: AST on March 15, 2014, 03:26:26 PM
lunch, made a burger. 1/2 lb of a mixture of 85/15 chuck & 93/7 sirloin, 3 pepper jack cheese, fried egg, thick sliced hardwood smoked bacon
side is smoked gouda and roasted chipotle mac & cheese
Post by: Cire on March 15, 2014, 03:27:59 PM
Sitting outside sipping a lagunitas smelling the apple wood right now
Post by: AST on March 15, 2014, 03:29:55 PM
i don't know how i'm not a great big ol' fat person at this point in my life
i see you with you lagunitas as i am sipping my scotch
Post by: Tobias on March 15, 2014, 03:31:17 PM
Post by: hemmy on March 15, 2014, 03:32:02 PM
Post by: wetwillie on March 15, 2014, 03:52:17 PM
Post by: CNS on March 15, 2014, 03:55:48 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads
Buy a grill STAT. Best kitchen related purchase you can make.
Post by: AST on March 15, 2014, 04:30:56 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads
i don't know whether i should feel happy or sad right now, i'm contused
Post by: star seed 7 on March 15, 2014, 04:34:03 PM
Post by: WillieWatanabe on March 15, 2014, 04:35:59 PM
Post by: Tobias on March 15, 2014, 04:42:02 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads
i don't know whether i should feel happy or sad right now, i'm contused
happy!
Post by: star seed 7 on March 15, 2014, 04:43:29 PM
Post by: AST on March 15, 2014, 04:45:08 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads
i don't know whether i should feel happy or sad right now, i'm contused
happy!
i want to but there is a gE bro out there that is unable to make proper smoked flesh offerings to the gods. i will try happy though, if you insist
Post by: AST on March 15, 2014, 09:17:33 PM
i'm really full now guys, probably will be in bed before 10 :horrorsurprise:
Post by: Tobias on March 15, 2014, 09:20:29 PM
Post by: Tobias on March 15, 2014, 09:20:46 PM
Post by: AST on March 15, 2014, 09:43:03 PM
Post by: AST on March 16, 2014, 08:25:52 AM
I need to convince my company to have AST cater like every week.
yeah that would work out well for both of us
Post by: CNS on March 16, 2014, 10:22:54 AM
Post by: AST on March 16, 2014, 10:25:25 AM
Post by: Tobias on March 16, 2014, 10:29:57 AM
Post by: CNS on March 16, 2014, 10:44:01 AM
Gettung excited for my soon to be late lunch.
Post by: CNS on March 16, 2014, 01:37:39 PM
Post by: wetwillie on March 16, 2014, 02:05:18 PM
Post by: Tobias on March 16, 2014, 02:11:15 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Fryvu6uba.jpg&hash=5ba5bb347ac235049a7e023ad9b7f5830f8072b1)
Post by: CNS on March 16, 2014, 02:58:57 PM
Oh man, the duck fat that collected in the iron skillet as it finished in the oven is amazing when put back on the meat. Crazy good.
Kids tore up half of it already. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Fusasa7yr.jpg&hash=19aee2617ae31d60c01b9ca79b49063656bb52a4)
Post by: EllRobersonisInnocent on March 16, 2014, 03:02:00 PM
Post by: star seed 7 on March 16, 2014, 03:02:20 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140315_190309_zpsc8bc241e.jpg&hash=51cffa58ee235c82191d4140a21089d87c9963d7) (http://s60.photobucket.com/user/poimen/media/20140315_190309_zpsc8bc241e.jpg.html)
i'm really full now guys, probably will be in bed before 10 :horrorsurprise:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.techyville.com%2Fwp-content%2Fuploads%2F2013%2F11%2Fhb2.jpg&hash=09fd066b7166000cd34f0ef0331ee5f84876e29d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Faceey.files.wordpress.com%2F2012%2F02%2Fitis.jpg%3Fw%3D297&hash=490d48e204235ce681256bc0f12e07bcc0764625)
Post by: Institutional Control on March 16, 2014, 05:12:17 PM
Post by: AST on March 16, 2014, 05:50:02 PM
Post by: TheCatFanSpeaks on March 16, 2014, 05:58:23 PM
Also, jerk chicken!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Ftave3abe.jpg&hash=7a66f1e6ecd249f0736a4cc0c549d4292c560d54)
Post by: AST on March 16, 2014, 06:10:30 PM
Post by: CNS on March 16, 2014, 06:16:50 PM
Sent from my KFTT using Tapatalk
Post by: AST on March 16, 2014, 07:16:42 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140315_190309_zpsc8bc241e.jpg&hash=51cffa58ee235c82191d4140a21089d87c9963d7) (http://s60.photobucket.com/user/poimen/media/20140315_190309_zpsc8bc241e.jpg.html)
i'm really full now guys, probably will be in bed before 10 :horrorsurprise:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.techyville.com%2Fwp-content%2Fuploads%2F2013%2F11%2Fhb2.jpg&hash=09fd066b7166000cd34f0ef0331ee5f84876e29d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Faceey.files.wordpress.com%2F2012%2F02%2Fitis.jpg%3Fw%3D297&hash=490d48e204235ce681256bc0f12e07bcc0764625)
i have no idea what is going on here and that's a fact jack
Post by: meow meow on March 16, 2014, 07:21:19 PM
Great looking duck!
Also, jerk chicken!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Ftave3abe.jpg&hash=7a66f1e6ecd249f0736a4cc0c549d4292c560d54)
What is that orange T on the bottom right of that picture?
Post by: AST on March 16, 2014, 07:21:52 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140315_190309_zpsc8bc241e.jpg&hash=51cffa58ee235c82191d4140a21089d87c9963d7) (http://s60.photobucket.com/user/poimen/media/20140315_190309_zpsc8bc241e.jpg.html)
i'm really full now guys, probably will be in bed before 10 :horrorsurprise:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.techyville.com%2Fwp-content%2Fuploads%2F2013%2F11%2Fhb2.jpg&hash=09fd066b7166000cd34f0ef0331ee5f84876e29d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Faceey.files.wordpress.com%2F2012%2F02%2Fitis.jpg%3Fw%3D297&hash=490d48e204235ce681256bc0f12e07bcc0764625)
i have no idea what is going on here and that's a fact jack
ok, i now know what's going on here. thanks for helping me clear that up
Post by: Tobias on March 16, 2014, 07:23:35 PM
What is that orange T on the bottom right of that picture?
tapatalk hosted image, you'll notice it on some other pics on this blog
Post by: meow meow on March 16, 2014, 07:36:22 PM
What is that orange T on the bottom right of that picture?
tapatalk hosted image, you'll notice it on some other pics on this blog
:thumbsup:
Post by: AST on March 16, 2014, 07:41:19 PM
Man. AS's Q always looks great. I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.
set up a pak for the game and i can bring da food, it's that simple. 10 ppl or less, no problem. 10+ and i'll ask that people just chip in to cover cost, no profit. more than 30, i'm gonna charge out the ass because that becomes a lot of work.
Post by: Boom Roasted on March 16, 2014, 09:41:34 PM
Oh man, that could be an epic pak. I envision everyone being completely ok with just a stack of meat that was smoked the night before and rewarmed with some buns. Then AST putting on a wedding quality setup.Man. AS's Q always looks great. I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.
set up a pak for the game and i can bring da food, it's that simple. 10 ppl or less, no problem. 10+ and i'll ask that people just chip in to cover cost, no profit. more than 30, i'm gonna charge out the ass because that becomes a lot of work.
Post by: star seed 7 on March 16, 2014, 10:05:41 PM
Post by: Pete on March 16, 2014, 10:29:13 PM
Slice up the rack, do a good dry rub on it (ours was a spicy and sweet mix), then put it on super high heat. Serve it medium rare to medium.
Below is a stock photo that is somewhat accurate
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.simplyrecipes.com%2Fwp-content%2Fuploads%2F2013%2F02%2Flamb-chops-c.jpg&hash=36d3f615bafea59bc204533d19126cba9d3cdcc8)
Post by: AST on March 16, 2014, 10:37:01 PM
sorry ast, i just saw the dave chappelle episode about the itis last night and it was fresh in my mind.
no apos required. i urban dictionaried the crap out of it and yeah, that is exactly what i had going on
Post by: AST on March 16, 2014, 10:38:46 PM
Oh man, that could be an epic pak. I envision everyone being completely ok with just a stack of meat that was smoked the night before and rewarmed with some buns. Then AST putting on a wedding quality setup.Man. AS's Q always looks great. I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.
set up a pak for the game and i can bring da food, it's that simple. 10 ppl or less, no problem. 10+ and i'll ask that people just chip in to cover cost, no profit. more than 30, i'm gonna charge out the ass because that becomes a lot of work.
laughed audibly at "smoked the night before and rewarmed"
Post by: Dr Rick Daris on March 17, 2014, 12:35:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3816%2F13205207774_b4a56ce686_z.jpg&hash=73ff81c93eebfc168e7ebb0f40b25deaf5c64eb0)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffarm3.staticflickr.com%2F2776%2F13204897875_71cfc5a5f5_z.jpg&hash=d273ad1d3bb05aaf89a112df847b92ea52c05abe)
Post by: TheCatFanSpeaks on March 17, 2014, 02:29:13 PM
gE is cultivating quite the group of bbq, smoking, grilling, etc-ers. Is there anything this site isn't the best at?
Post by: CNS on March 17, 2014, 02:32:38 PM
I should have taken pics, but Catzacker and I dined on grilled rack of lamb last night.
Slice up the rack, do a good dry rub on it (ours was a spicy and sweet mix), then put it on super high heat. Serve it medium rare to medium.
Below is a stock photo that is somewhat accurate
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.simplyrecipes.com%2Fwp-content%2Fuploads%2F2013%2F02%2Flamb-chops-c.jpg&hash=36d3f615bafea59bc204533d19126cba9d3cdcc8)
Have always wanted to do this. The meat sale at KSU used to sell really good lamb chops that we used to grill the crap out of in college, but always treated them like pork chops in how I prep and cook. Would like to try to give them the individual attention as what it is and try it right, though.
May try this in the next week or two. Please provide info on your rub.
TIA
Post by: meow meow on March 17, 2014, 02:32:59 PM
Post by: CNS on March 17, 2014, 02:33:43 PM
goEMAW needs a gEbbqteam.
Would consist of AST whipping ass while the rest of us drink.
Post by: The Tonya Harding of Twitter Users Creep on March 17, 2014, 02:34:45 PM
goEMAW needs a gEbbqteam.
Would consist of AST whipping ass while the rest of us drink.
yeah exactly sounds fantastic
Post by: AST on March 17, 2014, 02:45:02 PM
goEMAW needs a gEbbqteam.
Would consist of AST whipping ass and drinkingwhile the rest of us drink.
correction in bold
Post by: pissclams on March 17, 2014, 04:50:33 PM
Post by: Gooch on March 17, 2014, 08:40:31 PM
costco sells decent rack of lamb to use for chops. very easy in the smoker.So does Sams
Post by: Boom Roasted on March 17, 2014, 08:53:34 PM
Was going to ask lamb questions then hit the google machine discovering this link. Sounds amazing. How many chops are in those sams racks? Weight and cost estimate?
Post by: Gooch on March 17, 2014, 08:58:06 PM
Post by: TheCatFanSpeaks on March 19, 2014, 06:58:47 PM
Smoked a corned beef this afternoon. Now Ruebans! (Sp?)
Post by: Cire on March 19, 2014, 07:12:23 PM
Sent from my SPH-L710 using Tapatalk
Post by: asava on March 19, 2014, 07:15:11 PM
Mexican BBQ steak tacos.
Post by: CNS on March 19, 2014, 07:24:12 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimgur.com%2FBIsjCSw&hash=443ba2589c262d96d072fe438673b1e9911619b1)
Mexican BBQ steak tacos.
Been digging these hard lately. Have a good seasoning and good corn salsa that makes these unbelievable
Post by: AST on March 19, 2014, 07:34:55 PM
Post by: meow meow on March 19, 2014, 07:52:14 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F20%2Ftugajyra.jpg&hash=9c94f55ecc1e25f1c5184fd9b61b43933abef82a)
Sent from my SPH-L710 using Tapatalk
Oh my, that all looks amazing.
Post by: ben ji on March 20, 2014, 08:25:54 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F21%2Fva2asave.jpg&hash=2b680243b41c010b32cb3d5496658964e17a7ba1)
Coated some filets in olive oil and lemon pepper then wrapped it in foil and threw it on the grill with some stuffed mushrooms/japs, side of grilled kale.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F21%2Fa3a7u5yt.jpg&hash=01ec71a991f63f76d01b8d1e3bff5ad3adb44c28)
Was delicious!
Post by: AST on March 20, 2014, 08:27:42 PM
perch are so yummy
Post by: Boom Roasted on March 20, 2014, 11:09:35 PM
Post by: jtksu on March 20, 2014, 11:16:05 PM
:drool:
perch are so yummy
Really? I don't think I've ever had them. I just kinda figured there was no point in bothering because of the small amount of meat. I guess there are larger perch out there than I'm used to seeing though. Pretty sure I saw a special about giant ass Nile perch...
Post by: jtksu on March 20, 2014, 11:20:46 PM
Post by: ben ji on March 21, 2014, 01:22:57 AM
:drool:
perch are so yummy
Really? I don't think I've ever had them. I just kinda figured there was no point in bothering because of the small amount of meat. I guess there are larger perch out there than I'm used to seeing though. Pretty sure I saw a special about giant ass Nile perch...
They were definitely delicious but I dont think it would be worth it to go through the effort of cleaning them. I cooked 4 filet's but there still was not much meat....but if someone wants to clean them(apparently the GF's brother has an electric knife that does work) and send them to me, I will definitely eat the crap out of them.
Post by: AST on March 21, 2014, 07:12:20 AM
perch make on of the best fried fish, just takes a lot of work. we used to fish a farm tank where we regularly pulled out pounders, made it a whole lot easier
Post by: AST on March 21, 2014, 08:18:48 AM
http://the-mainboard.com/index.php?threads/official-bbq-thread-redux-nom-nom-nom-nom.46342/page-295#post-11120452
Post by: pissclams on March 21, 2014, 08:45:01 AM
neither of these factors mean that it's safe to put the egg into a wood table on a wood deck though. the issue is potential for a spark to come out the bottom and ignite a deck. get a grill matt
Post by: jtksu on March 21, 2014, 03:33:18 PM
ya the egg sits on the feet not the wood table and the sides don't get hot enough to ignite wood.
neither of these factors mean that it's safe to put the egg into a wood table on a wood deck though. the issue is potential for a spark to come out the bottom and ignite a deck. get a grill matt
Most of the people seem to favor a paving stone under the egg. I was most concerned with the sides. Thanks for the info.
Post by: AST on March 21, 2014, 04:13:19 PM
Post by: Boom Roasted on March 21, 2014, 06:36:46 PM
jtksu check this BGE table build outI think I May way a BGE just to make that sweet table to got with it
http://the-mainboard.com/index.php?threads/official-bbq-thread-redux-nom-nom-nom-nom.46342/page-295#post-11120452
Post by: CNS on March 21, 2014, 07:17:01 PM
Post by: jtksu on March 22, 2014, 12:23:33 AM
:shakesfist: last time i try to track down something cool for you, not even a "that sux is not even close to what i was looking for"
It looks like exactly what I want but I'm just gonna buy one. If I was to build one I would have to ask my dad to help because he has all the necessary tools and I'm no carpenter. This is the one I'm looking at.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.biggreenegg.com%2Fwp-content%2Fuploads%2F2013%2F08%2Fmahog-table-right-casters-sm.jpg&hash=3e05736a79ef235da45ad11a6befa374928d7859)
Post by: Cire on March 22, 2014, 12:28:10 AM
Post by: Tobias on March 22, 2014, 12:30:21 AM
Post by: waks on March 22, 2014, 02:38:18 AM
had bratwurst and grilled zucchini tonight (someone else made it of course) go catsI absolutely love food that someone else makes.
:drool:
Post by: AST on March 22, 2014, 07:51:00 AM
Why in the world would you put a grill in that?
i think they are so popular because of the prep/work spave they provide. the only thing that would concern me about it is as 'clams mentioned, put something on the lower shelf under the egg to catch any coals if they fall
Post by: TD_Wildcats on March 22, 2014, 08:36:36 AM
:shakesfist: last time i try to track down something cool for you, not even a "that sux is not even close to what i was looking for"
It looks like exactly what I want but I'm just gonna buy one. If I was to build one I would have to ask my dad to help because he has all the necessary tools and I'm no carpenter. This is the one I'm looking at.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.biggreenegg.com%2Fwp-content%2Fuploads%2F2013%2F08%2Fmahog-table-right-casters-sm.jpg&hash=3e05736a79ef235da45ad11a6befa374928d7859)
We have a table. Works great! We also put a stainless steel top on it for easy cleaning.
Post by: AST on March 22, 2014, 07:30:16 PM
grilled yardbird thighs, vidalia & hothouse w/ bacon & garlic roasted brussels
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140322_191045_zps11b4e4e8.jpg&hash=cbc0c72534f6836a046291c0f476fd0abbd70316)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140322_190741_zpsdc5a1c7f.jpg&hash=08a86b2f8fbae1686f58fa947542d7ad65da58fe)
Post by: Tobias on March 22, 2014, 09:04:45 PM
Post by: Pete on March 22, 2014, 09:21:17 PM
:shakesfist: last time i try to track down something cool for you, not even a "that sux is not even close to what i was looking for"
It looks like exactly what I want but I'm just gonna buy one. If I was to build one I would have to ask my dad to help because he has all the necessary tools and I'm no carpenter. This is the one I'm looking at.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.biggreenegg.com%2Fwp-content%2Fuploads%2F2013%2F08%2Fmahog-table-right-casters-sm.jpg&hash=3e05736a79ef235da45ad11a6befa374928d7859)
We have a table. Works great! We also put a stainless steel top on it for easy cleaning.
You should just pay supertramp to make you one.
Post by: AST on March 22, 2014, 09:23:45 PM
Post by: Cire on March 22, 2014, 09:54:50 PM
Post by: AST on April 06, 2014, 08:08:25 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_080050_zps0cf37f06.jpg&hash=f65ac7c5891b4849089bf9256472be7ce6d0673f)
Post by: Cire on April 06, 2014, 08:16:33 AM
Post by: AST on April 06, 2014, 08:19:29 AM
What's the rub on the tri? Pics of the finish tia.
salt, pepper, garlic chowder, cayenne, ground thyme
no problem, pics to come
Post by: Cire on April 06, 2014, 08:23:32 AM
Post by: AST on April 06, 2014, 08:29:11 AM
Do you do a reverse sear on it or just let it go till MR?
i usually just let them go to mr
i am experimenting today. i am taking it all the way like a brisket. i am that crazy!
Post by: Cire on April 06, 2014, 09:04:56 AM
Post by: AST on April 06, 2014, 09:08:13 AM
are you going to slice it or chop it?
i'm going to attempt to slice it. i've heard mixed reviews, some say it crumbles and is best chopped, others say it is perfectly fine sliced. i imagine it's all about when you pull it off so we'll just wait and see with this experiment.
Post by: Cire on April 06, 2014, 10:05:58 AM
Post by: AST on April 06, 2014, 01:39:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_130119_zps7e2e992f.jpg&hash=636adba20dfbddcd25e3df8f744cc3dc2629d294)
lunch is ready. foiled wrapped sweet corn, beer battered onion rings, smoked tri tip served with a cracked pepper horseradish sauce and a garlic & rosemary au jus
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_131857_zps08d3d0a6.jpg&hash=86abde37ef5eac6302cb23f4faa63424de9dd92a)
cire, i have to say i like it this way so much better than to MR. and that is saying alot because i don't take any steak past MR
Post by: Boom Roasted on April 06, 2014, 01:41:06 PM
Post by: AST on April 06, 2014, 01:43:36 PM
Looks great. You have a little fry daddy for those rings or what?
thanks BR! just a 2.5 qt pot and a gas cooktop. both of my fryers are the propane kind
Post by: sonofdaxjones on April 06, 2014, 01:53:14 PM
He put rub on it 4 days ago, and it had a fat cap, so he put cuts in the fat cap and salted it heavily when he put the rub on. Smoked it fat cap up. He's someone what know to smoking, and used to doing butts on a gas pig cooker. He only smoked it 6 hours, but it was pretty good sliced. I keep telling him if he's going to get it tender enough to pull he's going to need to leave it on the smoker longer to get the fat rendered down.
The crust was excellent though.
Post by: Cire on April 06, 2014, 04:55:41 PM
Post by: Boom Roasted on April 06, 2014, 07:54:09 PM
All meat kabobs. #teamroundplateeventhoughtheywereleftbyanoldroommate
Post by: WillieWatanabe on April 06, 2014, 07:56:02 PM
Post by: CNS on April 06, 2014, 08:16:26 PM
Post by: AST on April 06, 2014, 08:42:58 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_194104_zps46dbd126.jpg&hash=92646b203ae81619b5f5390a315f3ec4ae76c0c2)
pulled
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_200307_zps560e3fdf.jpg&hash=28b29df0d706ee0f581b3d89e4e76b93d52aaa95)
pulled pork and fuji apple slaw on a king's roll
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_201414_zps3664bc6e.jpg&hash=da4c7bda1d9a2a0cfc96a46e752a1564aad38163)
really satisfied with todays run. came up with a butt rub and slaw recipe that i don't see myself changing for a very long time, if ever
Post by: AST on April 06, 2014, 08:52:19 PM
http://www.bbq-brethren.com/forum/showthread.php?t=122056
great looking meat BR
thanks ww
Post by: The Big Train on April 06, 2014, 08:59:31 PM
Post by: HerrSonntag on April 07, 2014, 11:18:14 AM
Post by: OK_Cat on April 07, 2014, 11:32:51 AM
Post by: AST on April 07, 2014, 12:09:20 PM
Is there anything better between two buns than pulled pork and slaw? The numbers I'm seeing suggest not.
the 7th grader in me says there's a killer funny response to this
Post by: Emo EMAW on April 07, 2014, 12:13:11 PM
Post by: HerrSonntag on April 07, 2014, 12:52:13 PM
Guys is it possible for one particular propane tank to be defective? Like one tank won't get my grill over about 250 deg F but put a fresh one on there and boom super hot. I know there is still gas though because I can hear it sloshing when I shake it and it powers a Buddy heater just fine.One could just have a bad nozzle on it.
Post by: XocolateThundarr on April 07, 2014, 12:53:47 PM
Guys is it possible for one particular propane tank to be defective? Like one tank won't get my grill over about 250 deg F but put a fresh one on there and boom super hot. I know there is still gas though because I can hear it sloshing when I shake it and it powers a Buddy heater just fine.
The valve may not be opening all of the way.
Post by: CNS on April 07, 2014, 01:51:37 PM
Guys is it possible for one particular propane tank to be defective? Like one tank won't get my grill over about 250 deg F but put a fresh one on there and boom super hot. I know there is still gas though because I can hear it sloshing when I shake it and it powers a Buddy heater just fine.
Yeah, my last one was somewhat like this, but still usable. Just hooked a new one up and it is back to normal. At least it was the tank and not my grill
Post by: Emo EMAW on April 07, 2014, 02:10:27 PM
Post by: Mikeyis4dcats on April 07, 2014, 02:50:07 PM
Guys is it possible for one particular propane tank to be defective? Like one tank won't get my grill over about 250 deg F but put a fresh one on there and boom super hot. I know there is still gas though because I can hear it sloshing when I shake it and it powers a Buddy heater just fine.
could be a regulator issue. I had a problem for a while where this would creep up every few grilling sessions. I replaced the regulator and it fixed it. Couldn't ever replicate it, but if I diconnected the tank a certain way it would reset the regulator....google it, I forget the specifics.
Post by: AST on April 11, 2014, 04:17:42 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140411_160801_zps0b70d3d5.jpg&hash=67d5375457db2213fa51c98f04a996ee7f220c03)
:impatient:
Post by: AbeFroman on April 11, 2014, 04:51:33 PM
Post by: AST on April 12, 2014, 07:48:49 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140412_074336_zpsd187fe5e.jpg&hash=32c633915a5af3572ab77d1fc97b4dc042785e1e)
Post by: Boom Roasted on April 12, 2014, 09:03:42 AM
Post by: tdaver on April 12, 2014, 10:34:06 AM
butts coming along nicely
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140412_074336_zpsd187fe5e.jpg&hash=32c633915a5af3572ab77d1fc97b4dc042785e1e)
mmmm :drool:
Post by: kim carnes on April 12, 2014, 12:00:58 PM
Post by: CNS on April 12, 2014, 01:41:27 PM
i'm going to grill some wings today that would put anything AS has made to shame.Wingstreet!
Sent from my KFTT using Tapatalk
Post by: jtksu on April 12, 2014, 05:25:23 PM
i'm going to grill some wings today that would put anything AS has made to shame.
Grilled wings are the crap. What are you doing for sauce(s)?
Post by: AST on April 18, 2014, 06:35:59 AM
http://www.bbq-brethren.com/forum/showthread.php?t=186554
:lol:
Post by: sonofdaxjones on April 18, 2014, 03:28:37 PM
I was watching a Triple D last night and there was a dude in Vegas who is a butcher/parking lot BBQ/Grill guy. He did a St. Louis cut on ribs and then cut them into sections. Placed them in a plastic rolling barrel with a brine/marinade, then vacuumed out the air and let them slow roll for 16 hours. Then took them out and just grilled them. Everybody as expected just raved about them. Hmmm . . .
The first BBQ Pitmasters this season had them doing bone in whole ham. Probably gonna need to try this. Has this been discussed? Who has done it?
Post by: The Tonya Harding of Twitter Users Creep on April 18, 2014, 03:59:54 PM
ok, which one of you guys from overland park is trolling bbq brethren forum
http://www.bbq-brethren.com/forum/showthread.php?t=186554
:lol:
not me. I would have posted a Jimmy Johns #11 and called it prime rib in a crock pot.
actually that's a good idea. :cheese:
Post by: AST on April 18, 2014, 06:58:15 PM
ok, which one of you guys from overland park is trolling bbq brethren forum
http://www.bbq-brethren.com/forum/showthread.php?t=186554
:lol:
not me. I would have posted a Jimmy Johns #11 and called it prime rib in a crock pot.
actually that's a good idea. :cheese:
i bet the bread gets super soggy
Post by: HerrSonntag on April 19, 2014, 12:02:12 AM
Post by: kim carnes on April 19, 2014, 12:55:20 AM
Post by: kim carnes on April 19, 2014, 12:57:04 AM
Post by: kim carnes on April 19, 2014, 01:02:48 AM
Post by: HerrSonntag on April 19, 2014, 01:10:16 AM
Post by: kim carnes on April 19, 2014, 01:11:48 AM
eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
Post by: HerrSonntag on April 19, 2014, 01:12:41 AM
do you know how to grill a standing rub roast? if not, kindly GTFOFMTeff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
Post by: kim carnes on April 19, 2014, 01:13:51 AM
do you know how to grill a standing rub roast? if not, kindly GTFOFMTeff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
grill? lol
Post by: HerrSonntag on April 19, 2014, 01:14:56 AM
its #3 at the top there, use your words.do you know how to grill a standing rub roast? if not, kindly GTFOFMTeff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
grill? lol
Post by: kim carnes on April 19, 2014, 01:17:20 AM
its #3 at the top there, use your words.do you know how to grill a standing rub roast? if not, kindly GTFOFMTeff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
grill? lol
:lol:
Post by: jtksu on April 19, 2014, 02:17:15 AM
its #3 at the top there, use your words.do you know how to grill a standing rub roast? if not, kindly GTFOFMTeff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
grill? lol
:lol:
I wish I could think of a word terrible enough to describe you.
Post by: AST on April 19, 2014, 06:59:07 AM
ICT Dillons has rib roasts on sale, so going to grill a rib roast (non-prime, prime rib) Sunday. Any pointers for cooking a roast on a grill for your buddy Herr?
i would do it the same on a grill as i would smoker. season that bad boy to your liking, then lay down some rosemary and garlic and set it on top. charring those herbs up is gonna give off a nice flavor blast
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28145750_zps5787828d.jpg&hash=8d92886a1bdaf1bd67e7355dab18a3777b59c73a)
Post by: Tobias on April 19, 2014, 07:08:20 AM
Post by: puniraptor on April 19, 2014, 08:27:23 AM
ICT Dillons has rib roasts on sale, so going to grill a rib roast (non-prime, prime rib) Sunday. Any pointers for cooking a roast on a grill for your buddy Herr?
i would do it the same on a grill as i would smoker. season that bad boy to your liking, then lay down some rosemary and garlic and set it on top. charring those herbs up is gonna give off a nice flavor blast
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F2012-12-28145750_zps5787828d.jpg&hash=8d92886a1bdaf1bd67e7355dab18a3777b59c73a)
that's not a grill, that's a CNS bait trap
Yard waste pickup isn't till next Thursday :runaway:
Post by: CNS on April 19, 2014, 09:09:43 AM
Post by: kim carnes on April 19, 2014, 11:24:08 AM
i'm going to grill some wings today that would put anything AS has made to shame.
these ended up being not that good :frown:
Post by: jtksu on April 19, 2014, 01:32:55 PM
i'm going to grill some wings today that would put anything AS has made to shame.
these ended up being not that good :frown:
This news pleases me. :)
Post by: AST on April 19, 2014, 02:10:16 PM
i'm going to grill some wings today that would put anything AS has made to shame.
these ended up being not that good :frown:
This news pleases me. :)
:lol:
Post by: AST on April 19, 2014, 03:26:15 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_152008_zps17defb7b.jpg&hash=157644320d510dba471209f19c03779dba3cb768)
dropping a brisket tonite, in the morning firing up the beast. dropping 6 slabs pork spare, 2 chickens, rack of lamb
Post by: Cire on April 19, 2014, 04:56:00 PM
I've never done one. Any suggestions?
Post by: AST on April 19, 2014, 05:24:20 PM
idk why, i just haven't. godspeed Cire.
Post by: AST on April 19, 2014, 08:11:07 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_200648_zps18f06388.jpg&hash=aea59a03ffeae20a845eb7588671abd8b41c9729)
Post by: kim carnes on April 19, 2014, 08:29:40 PM
Post by: AST on April 19, 2014, 08:35:29 PM
i grilled some scimeca's brats tonight. totally dominated them, i'm back in my groove.
:thumbsup:
Post by: AST on April 19, 2014, 08:49:50 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
Post by: Cire on April 19, 2014, 08:58:21 PM
i wish i could help but i've never done a fatty :bang:
idk why, i just haven't. godspeed Cire.
I'm going to sautee the veggies and I got a mix of spicy and reg sausage.
Post by: Cire on April 19, 2014, 08:59:03 PM
Post by: puniraptor on April 19, 2014, 09:03:39 PM
guys, i'm pretty sure these beef ribs are my magnum opus. what do i do now that i've been to the top at such a relatively young age....
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
wow!
Post by: AppleJack on April 19, 2014, 09:11:48 PM
i just got one of these things, dunno what to do with it. smoke meat or something :dunno:
http://www.kamadojoe.com/grills/bigjoe-24
this thing is just sitting on my deck. i guess i'll try a pork shoulder or something. no, wait. brisket.
Post by: sonofdaxjones on April 19, 2014, 09:25:18 PM
Not bad, but nothing special.
Post by: AST on April 19, 2014, 09:34:26 PM
Post by: CNS on April 19, 2014, 09:36:06 PM
Post by: puniraptor on April 19, 2014, 09:41:17 PM
Did some quick ribs. Grilled on a gas grill with a small chip box with hickory and persimmon, then wrapped with brown sugar on top.
Not bad, but nothing special.
It sounds special!
Post by: AST on April 20, 2014, 07:02:08 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_065106_zpsaf178b22.jpg&hash=462dd20e7f2671f7c3a6a4bc4e2dd7ecd5b78799)
briskets coming along nicely, they are at the wall but have about 5 hours to punch through
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_064536_zpsffcab58f.jpg&hash=e860a097ff6eafec439c7eae357023a21e7aa2be)
Post by: AST on April 20, 2014, 10:48:10 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_103206_zpsd3f61943.jpg&hash=b16d9966f17adb4d80a88daede7daea242da52b6)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_103203_zps3783e644.jpg&hash=c043c0735520b13812aabbc95751d5589556c136)
Post by: Boom Roasted on April 20, 2014, 11:05:38 AM
guys, i'm pretty sure these beef ribs are my magnum opus. what do i do now that i've been to the top at such a relatively young age....These look so freaking good. Never done any myself but this is going to inspire me. Time and temp for those? Assuming you need to go to a butcher to get these.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
Post by: DQ12 on April 20, 2014, 11:14:56 AM
Post by: DQ12 on April 20, 2014, 11:15:40 AM
Post by: CNS on April 20, 2014, 11:24:11 AM
Do you cook them similar to pork ribs, similar to brisket, or completely different. Obvsly the ppl I know that spoke that bullshit slander are bullshit slander'ers. I mean, that looks pretty amazing and I need to be a part of it.
Deets pls.
Post by: AST on April 20, 2014, 11:27:10 AM
Post by: CNS on April 20, 2014, 11:29:13 AM
Post by: Cire on April 20, 2014, 12:34:16 PM
Post by: AST on April 20, 2014, 01:11:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_115447_zps1c2c33ab.jpg&hash=82a0f3e88aa316abac5c9f56756d8de30ac99ae7)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_115444_zps84f541b9.jpg&hash=264649470df7e97d04387ba67481c92256049154)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_115440_zpsad3e6307.jpg&hash=0ff207aa8d61051cb348171ac721a92394ba2eb4)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_130141_zps0116bc64.jpg&hash=1e1828f57250a9a58a7cbe4aa97aea06a3883f9d)
Post by: AST on April 20, 2014, 01:21:44 PM
So, I have always been around BBQ'ers(before my time as one) that treated beef ribs like the fish equiv of carp.
Do you cook them similar to pork ribs, similar to brisket, or completely different. Obvsly the ppl I know that spoke that bullshit slander are bullshit slander'ers. I mean, that looks pretty amazing and I need to be a part of it.
Deets pls.
good quality ribs make all the difference, not necessarily grade, but butchering job. i'll post a guide tonite.
AST, devise a way to freeze and ship well, then feed the many.
research stage if this as we speak
AST's donation to Fattyfest should be the rights to serve as his apprentice in training on weekends for like a month or something.
i might just donate food for tcu pak as my donation, when is fattyfest btw
my god ast you've got to dabble.
idk wut this means, i hope it's not mean because i've always liked you :pray:
Post by: Cire on April 20, 2014, 02:06:21 PM
Post by: AST on April 20, 2014, 02:15:09 PM
I mean from a catering standpoint the fatty that I made was really good and very cheap and easy. Looked pretty too.
:thumbs:
Post by: DQ12 on April 20, 2014, 03:48:37 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F1CB01138-2D2F-404A-ABB4-74F9404527C1_zpso0ecaxij.jpg&hash=39303cc8c8d5d1acaef6a5cab2461af2aeb10d16)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F5C524508-DBE7-4779-ACBB-8CA39989369B_zpswnqsgxa3.jpg&hash=354164ebcbb6a743c903531ad627e33239948287)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F2105EA53-3399-4588-845D-36EC662A7F73_zpsgjgdqbez.jpg&hash=4d1c03d672b97753f0da482c638447b73c379225)
Post by: wetwillie on April 20, 2014, 04:23:49 PM
Daddy's cookin' up some barbacoa pork tonight in the traditional way -- just like mi abuela does south of the border:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F1CB01138-2D2F-404A-ABB4-74F9404527C1_zpso0ecaxij.jpg&hash=39303cc8c8d5d1acaef6a5cab2461af2aeb10d16)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F5C524508-DBE7-4779-ACBB-8CA39989369B_zpswnqsgxa3.jpg&hash=354164ebcbb6a743c903531ad627e33239948287)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi4.photobucket.com%2Falbums%2Fy110%2FTHE_agnax%2F2105EA53-3399-4588-845D-36EC662A7F73_zpsgjgdqbez.jpg&hash=4d1c03d672b97753f0da482c638447b73c379225)
I respect that you have honed in on the crock and owned the crap out of it.
Post by: tdaver on April 20, 2014, 05:34:39 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Fsaxhg8.jpg&hash=fef492dd060f92839f902ec1aa34e7b7603431e6)
Post by: pissclams on April 20, 2014, 05:48:04 PM
Post by: HerrSonntag on April 20, 2014, 05:59:21 PM
(https://dl.dropboxusercontent.com/s/8uvhiy8t7yhppvi/2014-04-20%2017.52.15.jpg?dl=1&token_hash=AAHxLSn8RNHKgGR2KoBWQSaYI3wM2-3m9pg6efD9fYGDBw)
More pics of the rotisserie rib roast experiment to come.
Post by: Mikeyis4dcats on April 20, 2014, 06:24:39 PM
(https://scontent-b-dfw.xx.fbcdn.net/hphotos-frc1/t1.0-9/10295673_10203191808812689_286334327172155512_n.jpg)
incidentally Herrsontag, a prime rib is NOT prime grade meat, but called that because it typically has the first section of ribs freom the beast.
Post by: The Big Train on April 20, 2014, 06:28:26 PM
Post by: AST on April 20, 2014, 06:44:05 PM
Post by: wetwillie on April 20, 2014, 06:54:08 PM
Heres that rib roast, if you were on the edge of your seat about it:
(https://dl.dropboxusercontent.com/s/8uvhiy8t7yhppvi/2014-04-20%2017.52.15.jpg?dl=1&token_hash=AAHxLSn8RNHKgGR2KoBWQSaYI3wM2-3m9pg6efD9fYGDBw)
More pics of the rotisserie rib roast experiment to come.
Is that a charbroil duo you have there?
Post by: Dugout DickStone on April 20, 2014, 06:57:37 PM
Post by: AST on April 20, 2014, 07:13:08 PM
True story: I lived with AST for a whole school year and he never cooked anything more that scrambled eggs mixed with ranch dressing.
and tabasco, i always added the tabasco
Post by: AST on April 20, 2014, 08:26:09 PM
So, I have always been around BBQ'ers(before my time as one) that treated beef ribs like the fish equiv of carp.
Do you cook them similar to pork ribs, similar to brisket, or completely different. Obvsly the ppl I know that spoke that bullshit slander are bullshit slander'ers. I mean, that looks pretty amazing and I need to be a part of it.
Deets pls.
the problem with beef ribs is simple, usually they are scraped, regardless of the grade. the rib eye, either in roast or steak, is in way more demand than beef ribs ever will be, because beef ribs need to be braised or slow cooked to be done right. so all thay you see at the store are shortribs about 1/2-3/4" thick that have been scraped to the bone, leaving just meat in between the ribs themselves. that is a ton of work for very little payoff and people rightfully make bad remarks because they've never gotten their handa on the real deal.
what you need. 2-3" thick slab or shortribs or even chuck ribs. a slab comes in about a 10"×10" cut and varies in thickness, obvi the thicker the better. you will need to go to an actual market that has butchers, not meat unpackers. if you see a rib roast or even better yet a bone in rib roast you are on the right track. ask the butcher for the shortribs for that roast or if he could cut you a slab of your thickness from another roast if they scraped the bones making their rib roast. you will probably have to pay pretty premium prices but it is worth it.
i hope this helps
Post by: HerrSonntag on April 20, 2014, 11:33:05 PM
(https://dl.dropboxusercontent.com/s/zb7c3pkt2zzc14m/2014-04-20%2017.52.37.jpg?dl=1&token_hash=AAH2tc3dlNqQY_w_Uw7lg3cuwCohmyl0AzU13USVGd72fg)
Heres it right before i pulled it off, complete with ast recomended rosemary sprigs.
(https://dl.dropboxusercontent.com/s/8qhkp54ux6hgguk/2014-04-20%2018.55.08.jpg?dl=1&token_hash=AAFmuK6t09LwJW1fBdxQqut5fk1isMQ8VZYq4PUgfkIHUA)
Pulled it a little late, more of a medium roast, but it was great
(https://dl.dropboxusercontent.com/s/ic27eu334jgsjrp/2014-04-20%2019.39.21.jpg?dl=1&token_hash=AAH5Tg5m65UOdxmv78I3XulebFJ6lnPKLooDynIFcB8hBw)
Post by: AST on April 21, 2014, 12:39:46 PM
Post by: AST on April 22, 2014, 08:26:38 PM
guys, i'm pretty sure these beef ribs are my magnum opus. what do i do now that i've been to the top at such a relatively young age....These look so freaking good. Never done any myself but this is going to inspire me. Time and temp for those? Assuming you need to go to a butcher to get these.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
sorry i didn't see these questions B R. most likely going to find them at a butcher. about 5-6 hours at 225-250. looking for an internal temp similar to a brisket, somewhere from 190-210, depending on how easily it probes.
Post by: Boom Roasted on April 22, 2014, 08:50:56 PM
Post by: AST on April 22, 2014, 09:15:12 PM
Thanks, I'm thinking a trip to bicklemeyers or mcgonigles would probably be my best bet in kc
it looks like they have it
https://www.mcgonigles.com/BEEFpricing
just make sure it's not scraped to the bone or crosscut. from what i remember of mcgonigles i'm sure they have quality racks that look like this
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130921_095622_zps36193cb2.jpg&hash=c22f35f53e4b98881083cfdec0177f79a1c3d84b)
Post by: Boom Roasted on April 22, 2014, 09:50:29 PM
Post by: pissclams on April 23, 2014, 08:50:35 AM
Post by: Boom Roasted on April 23, 2014, 10:12:20 AM
Post by: pissclams on April 23, 2014, 10:25:54 AM
Post by: Boom Roasted on April 23, 2014, 10:45:48 AM
Post by: asava on April 23, 2014, 10:49:21 AM
guys, i'm pretty sure these beef ribs are my magnum opus. what do i do now that i've been to the top at such a relatively young age....These look so freaking good. Never done any myself but this is going to inspire me. Time and temp for those? Assuming you need to go to a butcher to get these.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
sorry i didn't see these questions B R. most likely going to find them at a butcher. about 5-6 hours at 225-250. looking for an internal temp similar to a brisket, somewhere from 190-210, depending on how easily it probes.
holy crap, those look incredible.
Post by: Bloodfart on April 23, 2014, 10:54:24 AM
Post by: AST on April 23, 2014, 11:22:52 AM
I've tried to do beef ribs before but we always cut them down to about 6 to 8 inches and when you que them they shrink up and dry out. How long are those suckers AST? They look like maybe a foot long.
they are about 10", a good rack comes in about a 10"×10" slab, and about 2" thick on the skinny side tapering up to about 3"
Post by: Bloodfart on April 23, 2014, 11:40:20 AM
thanks asavaI've tried to do beef ribs before but we always cut them down to about 6 to 8 inches and when you que them they shrink up and dry out. How long are those suckers AST? They look like maybe a foot long.
they are about 10", a good rack comes in about a 10"×10" slab, and about 2" thick on the skinny side tapering up to about 3"
Thanks
Post by: pissclams on April 23, 2014, 01:32:38 PM
Yeah there aren't any that I can think of either. Easy enough for me to get to mcgonigles from the plaza though. If I'm going to attempt these things I'll have to do it right.
if you're on the plaza, call over to broadway butcher, it's closer and not mcgonigles.
Post by: AST on April 25, 2014, 06:18:25 PM
Post by: WillieWatanabe on April 25, 2014, 07:02:13 PM
so, what's going on the grill/smoker this weekend guys?
9 lb brisket and 8 pound butt. Housing warming for my brother. Haven't fired up the WSM for like 6 months. Gonna be an overnight cook too. pray for me.
Post by: AST on April 25, 2014, 07:03:46 PM
so, what's going on the grill/smoker this weekend guys?
9 lb brisket and 8 pound butt. Housing warming for my brother. Haven't fired up the WSM for like 6 months. Gonna be an overnight cook too. pray for me.
you got dis
Post by: meow meow on April 25, 2014, 08:43:19 PM
Post by: AST on April 25, 2014, 08:47:00 PM
Post by: AST on April 26, 2014, 07:31:26 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_072644_zps7006d759.jpg&hash=032b5fb4eab9a0cdacb20144a7abb8b7e215e323)
Post by: IPA4Me on April 26, 2014, 07:35:36 AM
Post by: AST on April 26, 2014, 08:44:47 AM
today is a guys bbq, maverick watching party
Post by: AST on April 26, 2014, 08:45:09 AM
Post by: The Big Train on April 26, 2014, 08:47:21 AM
butt about 9 hours in, just dropped 2 racks beef short ribs.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_072644_zps7006d759.jpg&hash=032b5fb4eab9a0cdacb20144a7abb8b7e215e323)
:drool:
Post by: IPA4Me on April 26, 2014, 08:51:26 AM
family of 2, eat some throughout the week, give some away, it's different every time.Cool. I just see all the meat you cook and those questions run through my brain.
today is a guys bbq, maverick watching party
Post by: AST on April 26, 2014, 10:13:58 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_100445_zps04644fad.jpg&hash=dd7a252667cc7ee37f0c05ba63cd0c11898df2bd)
Post by: IPA4Me on April 26, 2014, 10:43:48 AM
Post by: WillieWatanabe on April 26, 2014, 11:29:30 AM
Post by: AST on April 26, 2014, 12:12:34 PM
Post by: AST on April 26, 2014, 12:25:52 PM
Post by: CNS on April 26, 2014, 12:43:17 PM
Post by: AST on April 26, 2014, 01:43:41 PM
Post by: CNS on April 26, 2014, 01:45:29 PM
Post by: AST on April 26, 2014, 01:52:34 PM
Post by: IPA4Me on April 26, 2014, 03:33:27 PM
Post by: AST on April 26, 2014, 05:49:39 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_145212_zps8b8b812e.jpg&hash=3c943fd0685b46a1f1b07919edfbca05d3524b2d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_145740_zps79292828.jpg&hash=37c318e7b0cbef43fc5873783eb1793f8c5172ca)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_145748_zpsffcb6b5e.jpg&hash=8ceb09d8553675fff7f808954ec66a44c8f274bf)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_150451_zpsf65a504c.jpg&hash=784b624e341a913b1bc1e8f9d53d29b33e212e09)
pulled pork sandwiches, short ribs, roasted corn jicama salad, fennel pomegranate feta salad. kind of full in the abdominal area actually.
Post by: meow meow on April 26, 2014, 09:44:30 PM
Post by: AST on April 26, 2014, 09:52:27 PM
Guess what ast? I love you.
that's so sweet of you
Post by: nicname on April 26, 2014, 11:53:21 PM
Post by: AST on April 27, 2014, 08:25:30 AM
Post by: WillieWatanabe on April 27, 2014, 08:47:41 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FI80bK5O.jpg&hash=313cb32b54e276df90bfa3338f64b19c90f601a3)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FhIQ1Iia.jpg&hash=61237974644f845bb2c8c0550cbb437bdc34162b)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F0s0vUJx.jpg&hash=076724f50f7c85698ff926dc65ef9066b8585c66)
Post by: AST on April 27, 2014, 09:11:04 PM
Post by: kansas_troll_patrol on April 28, 2014, 01:16:44 AM
Put the 7lb butt on around midnight, 9 lb brisket around 1am. Cooked around 240 all night, and avoided the rain. Brisket finished around 10...and had to put the butt in the oven to get to 195 by 11:30. A little rusty, but will take.
I have no problem eating leftovers. Just saying.
Post by: pissclams on April 28, 2014, 08:01:36 AM
Post by: Dr Rick Daris on April 28, 2014, 08:04:40 AM
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.
Post by: AST on April 28, 2014, 09:05:01 AM
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.
Post by: Dr Rick Daris on April 28, 2014, 09:29:49 AM
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.
Post by: AST on April 28, 2014, 09:35:42 AM
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.
Post by: WillieWatanabe on April 28, 2014, 10:35:47 AM
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.
Post by: mocat on April 28, 2014, 10:52:15 AM
but i also grilled some of their chicken legs and jalepeno bacon and that was amazing :drool:
Post by: CNS on April 28, 2014, 10:58:55 AM
Was amazeballs. just enough sweet and heat, not much of either. full flavor. New go to side with burgers and zucchini for us.
Post by: AST on April 28, 2014, 07:11:50 PM
http://www.food.com/recipe/fennel-pomegranate-and-feta-salad-294221
http://www.foodnetwork.com/recipes/roasted-corn-jicama-and-mango-salad-recipe.html
Post by: AST on April 28, 2014, 07:12:44 PM
Post by: Dr Rick Daris on April 28, 2014, 09:32:54 PM
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.
Post by: Spracne on April 28, 2014, 09:49:15 PM
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.
Post by: CNS on April 28, 2014, 09:56:15 PM
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.
Post by: CNS on April 30, 2014, 07:57:20 AM
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.
Post by: kansas_troll_patrol on May 04, 2014, 02:16:44 AM
Also, looking at this picture it might just be time to clean my smoker. YUCK
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FLW04ZRf.jpg&hash=45d9916980d96c181fe291b00d4898eaefda3b88)
Post by: AST on May 04, 2014, 08:43:48 AM
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
Post by: kansas_troll_patrol on May 04, 2014, 10:25:19 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FMMkgXZO.jpg&hash=33353457118c1728544e93a46dc86b259b9fd9fd)
Post by: AST on May 04, 2014, 10:33:41 AM
Post by: kansas_troll_patrol on May 04, 2014, 10:34:21 AM
:sdeek:
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?
Post by: AST on May 04, 2014, 10:49:23 AM
Post by: AST on May 04, 2014, 01:16:55 PM
Post by: Spracne on May 04, 2014, 01:40:00 PM
:Woohoo: 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
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F05%2F05%2F9u3y6ugy.jpg&hash=03a99e3cfaed69b80c603c6d90a5fc6162d03a48)
Post by: kansas_troll_patrol on May 04, 2014, 02:22:25 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FFksS4m7.jpg&hash=386c091794364ce9b962b59f5d0bb38a762b9f3e)
Post by: CNS on May 04, 2014, 02:53:10 PM
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.
Post by: OK_Cat on May 04, 2014, 03:10:00 PM
Post by: sonofdaxjones on May 04, 2014, 04:21:28 PM
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.
Post by: pissclams on May 04, 2014, 05:11:35 PM
Post by: CNS on May 04, 2014, 05:49:14 PM
Good luck with the diarrhea
Was yesterday, so, all is good.
Post by: WillieWatanabe on May 04, 2014, 05:49:58 PM
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.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FMMkgXZO.jpg&hash=33353457118c1728544e93a46dc86b259b9fd9fd)
that thing looks amazing.
Post by: OK_Cat on May 04, 2014, 07:32:43 PM
Good luck with the diarrhea
Was yesterday, so, all is good.
That's what it wants you to think
Post by: tdaver on May 04, 2014, 09:40:36 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Ffc5ydh.jpg&hash=9e9fa896faad5922a6f55f5faf456be2ece49c5a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi62.tinypic.com%2F16kdqnr.jpg&hash=717d163d7c50e01bad3bf0dcd1f018d6057c150a)
Post by: AST on May 04, 2014, 10:44:51 PM
Post by: jtksu on May 04, 2014, 11:32:54 PM
Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Ffc5ydh.jpg&hash=9e9fa896faad5922a6f55f5faf456be2ece49c5a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi62.tinypic.com%2F16kdqnr.jpg&hash=717d163d7c50e01bad3bf0dcd1f018d6057c150a)
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.)
Post by: bones129 on May 04, 2014, 11:35:32 PM
Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Ffc5ydh.jpg&hash=9e9fa896faad5922a6f55f5faf456be2ece49c5a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi62.tinypic.com%2F16kdqnr.jpg&hash=717d163d7c50e01bad3bf0dcd1f018d6057c150a)
Had to eat a second dinner tonight after seeing this. :thumbs:
Post by: The Big Train on May 04, 2014, 11:41:55 PM
Grilled a couple tri tips for some new friends tonight. Crowd pleaser every time.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Ffc5ydh.jpg&hash=9e9fa896faad5922a6f55f5faf456be2ece49c5a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi62.tinypic.com%2F16kdqnr.jpg&hash=717d163d7c50e01bad3bf0dcd1f018d6057c150a)
I want that powercat cutting board, where did you get it?
Post by: tdaver on May 05, 2014, 08:42:49 AM
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.
Post by: tdaver on May 05, 2014, 08:44:31 AM
I want that powercat cutting board, where did you get it?
Garage sale find by mrstdaver
Post by: jtksu on May 05, 2014, 03:08:23 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.
Post by: Cire on May 05, 2014, 04:22:00 PM
Post by: CNS on May 05, 2014, 05:06:25 PM
Anyone ever done a smoked Chuck roast
No, but have been wanting to try it. Try it and let us know.
Post by: Spracne on May 05, 2014, 07:06:12 PM
Anyone ever done a smoked Chuck roast
I hear it does well with a reverse cire.
Post by: jtksu on May 05, 2014, 07:12:39 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.
Post by: Cire on May 05, 2014, 09:13:46 PM
I've got a very large arm roast in the freezer, arm is like a Chuck right?
Post by: HerrSonntag on May 05, 2014, 10:10:25 PM
Post by: tdaver on May 05, 2014, 10:23:18 PM
Post by: SpudCat on May 06, 2014, 10:50:21 AM
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1
Sent from my iPhone using Tapatalk
Post by: Spracne on May 06, 2014, 11:35:00 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.
Post by: TheCatFanSpeaks on May 06, 2014, 11:47:49 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!
Post by: Cire on May 06, 2014, 01:29:48 PM
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?
Post by: SpudCat on May 06, 2014, 03:23:36 PM
Sent from my iPhone using Tapatalk
Post by: TheCatFanSpeaks on May 06, 2014, 03:38:47 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.
Sent from my iPhone using Tapatalk
It should have been hotter.
Post by: Bqqkie Pimp on May 07, 2014, 09:55:49 AM
Do any of you use the ones with the "digital thermometer" and how important is it to have the digital or not have it??
Any help would be appreciated!
Post by: pissclams on May 07, 2014, 10:36:52 AM
it gives you more flexibility with temperature options versus low/med/high. also, it's not a thermometer, it's a thermostat :th_twocents:
which ones are you looking at, the junior vs the junior elite?
Post by: meow meow on May 07, 2014, 10:41:40 AM
Guise... I'll admit to a VERY LSGIQ. With that said, I'm thinking about getting an entry level Traeger grill from a friend of a friend that happens to be a Traeger rep. Thus, I can buy a "demo unit" for about half price.
Do any of you use the ones with the "digital thermometer" and how important is it to have the digital or not have it??
Any help would be appreciated!
I don't have the digital thermometer on mine, and it works ok, but my inlaws just one with the digital thermometer and I'd definitely go that route if I were you.
Post by: Bqqkie Pimp on May 07, 2014, 10:42:45 AM
i wouldn't get a traeger but if i was going to, i'd get the digital.
it gives you more flexibility with temperature options versus low/med/high. also, it's not a thermometer, it's a thermostat :th_twocents:
which ones are you looking at, the junior vs the junior elite?
total brainfart on thermometer/thermostat. :facepalm:
And, yes... Junior is what he's got. He's also got the bigger ones, but I really don't have need for more cooking area. Looks like I can "retrofit" a digital thermostat from amazon for $69 if the low/med/high is too much to deal with.
I've been "kind of wanting" a smoker for awhile, but have never really wanted to spend several hundred on one. Getting a brand new demo unit of the Junior for half price just seems to make sense though.
Post by: pissclams on May 07, 2014, 10:45:57 AM
smoking is a fun hobby that i think you'll enjoy doing with your son.
Post by: Bqqkie Pimp on May 07, 2014, 11:04:50 AM
if all you want to do is ribs/brisket/chicken/food for the family and your drunk neighbor friend, then just stick with the junior. the bigger you go, the more fuel they use = the more cost to operate. definitely get the digital thermostat, the upcharge isn't that much.
smoking is a fun hobby that i think you'll enjoy doing with your son.
Good call, brother, and thx for the tips!! I totally agree that the junior is plenty big enough for what I'm wanting to do. That's the plan... I'm gonna pick up the junior on Saturday for $200 and just grab the digital thermostat off amazon for $69. $450 grill for $269 total... seems fair to me.
Can't wait to give it a try with one of my briskets. (Still get free beef from the family farm :thumbs: )
Post by: SpudCat on May 07, 2014, 12:21:12 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.
Sent from my iPhone using Tapatalk
It should have been hotter.
:shakesfist:
Sent from my iPhone using Tapatalk
Post by: Dr Rick Daris on May 07, 2014, 12:25:47 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.
Sent from my iPhone using Tapatalk
It should have been hotter.
:shakesfist:
Sent from my iPhone using Tapatalk
exchanges like this always make my day because you realize there are two posters that know each other outside of the board but you didn't realize it until you see the exchange. like the hamburglar posted the other day that he went to italy or something with phil titolla? i mean wow!
Post by: Mr Bread on May 07, 2014, 12:27:33 PM
Post by: waks on May 07, 2014, 03:16:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg4.wikia.nocookie.net%2F__cb20131026212425%2Ftrollpasta%2Fimages%2F4%2F4a%2FCool_story_bro_tell_it_again.jpg&hash=e3329e9bf12625633c1e40f8c11c6cac434b7ddd)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.
Sent from my iPhone using Tapatalk
It should have been hotter.
:shakesfist:
Sent from my iPhone using Tapatalk
exchanges like this always make my day because you realize there are two posters that know each other outside of the board but you didn't realize it until you see the exchange. like the hamburglar posted the other day that he went to italy or something with phil titolla? i mean wow!
Post by: EllRobersonisInnocent on May 07, 2014, 03:17:48 PM
Post by: Bqqkie Pimp on May 07, 2014, 03:49:13 PM
I see that there are all kinds of different wood pellets... Hickory, Mesquite, Oak, Pecan, Apple, Cherry, Maple and Alder.
What is best? Mix and match? One type? What?
:runaway:
Post by: EllRobersonisInnocent on May 07, 2014, 03:51:46 PM
Post by: Bqqkie Pimp on May 07, 2014, 03:55:57 PM
Depends what kind of smokey flavor you prefer.
See... that's the inherent challenge. I really don't know.
Do I just go to my fave BBQ place with the best brisket and ask what kinda wood they use or what?
Post by: meow meow on May 07, 2014, 03:58:01 PM
Post by: Mikeyis4dcats on May 07, 2014, 04:01:28 PM
More questions!!!
I see that there are all kinds of different wood pellets... Hickory, Mesquite, Oak, Pecan, Apple, Cherry, Maple and Alder.
What is best? Mix and match? One type? What?
:runaway:
different proteins lend themselves to different smoke flavor profiles. And some are better mixed than straight.
http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm
Post by: pissclams on May 07, 2014, 04:16:35 PM
Post by: Bqqkie Pimp on May 07, 2014, 04:20:08 PM
:thumbsup:
Post by: CNS on May 07, 2014, 04:35:24 PM
Haven't used oak yet personally, but have had plenty of food cooked with it and like it.
Post by: Cire on May 07, 2014, 04:37:15 PM
Post by: CNS on May 07, 2014, 04:39:09 PM
Pecan is very good with beef
Will try.
Post by: Bqqkie Pimp on May 07, 2014, 08:17:03 PM
Will report back this weekend.
:driving:
Post by: CNS on May 07, 2014, 08:18:32 PM
Post by: Spracne on May 07, 2014, 08:23:09 PM
Ordered four bags of pellets today from a local guy that delivers... Got one each of Hickory, Mesquite, Pecan and Apple. Thawing two briskets now and gonna rub 'em with some beef rub made by Stubbs BBQ in Austin.
Will report back this weekend.
:driving:
If you are using a Texas rub, there's only one wood of choice and that's oak. Sorry, not my rules.
Also, Stubbs :lol: I like to get my Vamp Weekend fix and my BBQ supplies at the same place.
Post by: pissclams on May 07, 2014, 08:30:15 PM
Post by: Tobias on May 07, 2014, 08:31:28 PM
Post by: AST on May 07, 2014, 08:32:59 PM
texas = mesquite
stud post
Post by: Spracne on May 07, 2014, 08:33:44 PM
texas = mesquite
I think you may be confused because of Mesquite, TX.
Post by: Bqqkie Pimp on May 07, 2014, 08:36:33 PM
Try grinding up some good whole bean dark coffee and mixing a little in to the rub on brisket. Its super good.
Interestingly, the reason I bought the Stubbs BBQ rub was because it listed "Sea Salt, Molasses & Coffee" as the base flavors. :thumbsup:
Also, I'm planning to go with a mixture of Pecan/Mesquite for the first run on the wood... That's about as Texas as it gets, IYAM.
Post by: Spracne on May 07, 2014, 08:43:22 PM
Post by: Cire on May 07, 2014, 08:54:56 PM
Post by: Bloodfart on May 07, 2014, 10:02:26 PM
Post by: WillieWatanabe on May 07, 2014, 10:15:12 PM
I'm kind of partial to Osage orange.
:lol:
Post by: Bloodfart on May 07, 2014, 10:37:55 PM
Post by: jtksu on May 07, 2014, 10:50:23 PM
if all you want to do is ribs/brisket/chicken/food for the family and your drunk neighbor friend, then just stick with the junior. the bigger you go, the more fuel they use = the more cost to operate. definitely get the digital thermostat, the upcharge isn't that much.
smoking is a fun hobby that i think you'll enjoy doing with your son.
Good call, brother, and thx for the tips!! I totally agree that the junior is plenty big enough for what I'm wanting to do. That's the plan... I'm gonna pick up the junior on Saturday for $200 and just grab the digital thermostat off amazon for $69. $450 grill for $269 total... seems fair to me.
Can't wait to give it a try with one of my briskets. (Still get free beef from the family farm :thumbs: )
Super jelly about the family farm beef. I used to date a chick that got free beef from her family. It was pretty awesome.
Post by: kansas_troll_patrol on May 08, 2014, 06:07:06 AM
texas = OVERRATED
FYP
KC = For The Win :Woot:
Post by: Spracne on May 08, 2014, 08:47:25 AM
texas = OVERRATED
FYP
KC = For The Win :Woot:
Pretty controversial stance, here.
Post by: Bqqkie Pimp on May 08, 2014, 09:24:00 AM
texas = OVERRATED
FYP
KC = For The Win :Woot:
Pretty controversial stance, here.
Denied.
While there IS good BBQ down here, generally speaking the BBQ in KC (as well as Memphis) blows Tejas BBQ outta the water.
:users:
Post by: Spracne on May 08, 2014, 10:32:47 AM
Post by: Institutional Control on May 08, 2014, 10:55:10 AM
Pecan Lodge is the greatest thing ever.
Post by: pissclams on May 08, 2014, 11:43:41 AM
Yeah, I was doing that thing where you say something but actually mean the exact opposite.
which is perfectly fine since it is thursday (the original opposite day)
Post by: AST on May 08, 2014, 12:23:32 PM
I think Texas BBQ is better than KC's.
Pecan Lodge is the greatest thing ever.
wrap your head around this, Pecan Lodge uses mesquite
Post by: Boom Roasted on May 09, 2014, 02:49:18 PM
Post by: Bqqkie Pimp on May 14, 2014, 11:16:56 AM
First run was a decent success. Had two 3 lb briskets from back home to smoke, rather than one 6 lb brisket as the instructions/recipe called for. So, I probably should've altered cook times just a bit but didn't.
One was very fatty and came out great... very moist and flavorful. The other, very lean, came out with a great flavor, however was a bit dry/tough although not so much that it still wasn't pretty good.
Installed a digital thermostat into my Traeger Junior before getting started and started them on "smoke" setting for 4 hours, then turned up to 250 for what was supposed to be another four hrs. However, they were at an internal temp of 200 within 2.5 hrs.... I'm guessing this was because there were two small briskets rather than one big one. Smoked them over a 50/50 pecan/mesquite pellet mixture.
Thinking about trying to do some ribs this weekend...
:Carl:
Post by: pissclams on May 14, 2014, 11:40:25 AM
Post by: Bqqkie Pimp on May 14, 2014, 12:48:24 PM
ya two pieces of meat cook to the time of the individual pieces, not the aggregate of the two.
I knew that, or at least that it would shorten the cook time... The challenge I had was that it was my first time, knew I couldn't really "burn it", and didn't really have a point of reference for how much to decrease times or temp. Now that I've had a go at it, I've got a pretty good idea of how to adjust.
:thumbsup:
Post by: AST on May 14, 2014, 07:47:08 PM
I want supertramps opinion. I feel like he would have great insights
what would you like an opinion on good sir?
Post by: Boom Roasted on May 14, 2014, 07:48:49 PM
Post by: AST on May 14, 2014, 07:59:46 PM
Texas BBQ vs KC.
it's a matter of preference with no universal answer. i prefer texas bbq over kc but there are plenty of people that prefer kc over texas. i've had extremely good and extremely bad of both styles. i just really enjoy bbq done well.
Post by: The Tonya Harding of Twitter Users Creep on May 14, 2014, 08:12:29 PM
^actual real life thing that i made i promise im not just being silly
Post by: kim carnes on May 14, 2014, 08:50:54 PM
Post by: HerrSonntag on May 14, 2014, 09:31:53 PM
Post by: jtksu on May 14, 2014, 09:39:23 PM
i grilled 2 ribeyes last night with some asparagus mama ms tonya gave me, they were delicious. pretty lean for a ribeye, too. ill post a picture if i remember when i heat the second one up tonight.
^actual real life thing that i made i promise im not just being silly
Sucks your ribeye was all lean and stuff.
Post by: Bqqkie Pimp on May 14, 2014, 11:01:04 PM
i grilled 2 ribeyes last night with some asparagus mama ms tonya gave me, they were delicious. pretty lean for a ribeye, too. ill post a picture if i remember when i heat the second one up tonight.
^actual real life thing that i made i promise im not just being silly
Sucks your ribeye was all lean and stuff.
I wondered if anybody else caught that upon first read also... :thumbsup:
I prefer "beautifully marbled" when choosing adjectives for my ribeyes, but that's just me.
Post by: jtksu on May 14, 2014, 11:23:00 PM
i grilled 2 ribeyes last night with some asparagus mama ms tonya gave me, they were delicious. pretty lean for a ribeye, too. ill post a picture if i remember when i heat the second one up tonight.
^actual real life thing that i made i promise im not just being silly
Sucks your ribeye was all lean and stuff.
I wondered if anybody else caught that upon first read also... :thumbsup:
I prefer "beautifully marbled" when choosing adjectives for my ribeyes, but that's just me.
I'm sure it was beautifully marbled, etc but I actually love the extra fat. But, I'm also a degenerate.
Post by: cDubya on May 14, 2014, 11:49:44 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
Post by: bones129 on May 14, 2014, 11:51:12 PM
Post by: The Tonya Harding of Twitter Users Creep on May 15, 2014, 09:17:28 AM
i grilled 2 ribeyes last night with some asparagus mama ms tonya gave me, they were delicious. pretty lean for a ribeye, too. ill post a picture if i remember when i heat the second one up tonight.
^actual real life thing that i made i promise im not just being silly
Sucks your ribeye was all lean and stuff.
I wondered if anybody else caught that upon first read also... :thumbsup:
I prefer "beautifully marbled" when choosing adjectives for my ribeyes, but that's just me.
I'm sure it was beautifully marbled, etc but I actually love the extra fat. But, I'm also a degenerate.
meh. i want mine to have plenty of fat on the outside of the cut, but inside i want it to be pretty lean. i usually dont order ribeyes because i dont like the fat all over the place. these cuts were just what i wanted.
Post by: Cire on May 15, 2014, 09:28:08 AM
Post by: The Tonya Harding of Twitter Users Creep on May 15, 2014, 09:31:26 AM
Why buy a ribeye then? why not just get a cut of steak that you like?
i grilled 2 ribeyes last night with some asparagus mama ms tonya gave me, they were delicious. pretty lean for a ribeye, too. ill post a picture if i remember when i heat the second one up tonight.
Post by: Emo EMAW on May 15, 2014, 09:58:53 AM
It's gonna be a great summer...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
I can't freeze beef anymore. Just can't do it.
Post by: CNS on May 15, 2014, 10:03:23 AM
It's gonna be a great summer...
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I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
Post by: Emo EMAW on May 15, 2014, 10:07:55 AM
It's gonna be a great summer...
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I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
The two grocers by me suck for buying beef. Hy-Vee and Hen House. Have to buy from behind the counter, all fresh and expensive. :shakesfist:
Post by: Bqqkie Pimp on May 15, 2014, 11:35:04 AM
It's gonna be a great summer...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
The two grocers by me suck for buying beef. Hy-Vee and Hen House. Have to buy from behind the counter, all fresh and expensive. :shakesfist:
I can't even imagine buying beef from a supermarket... If I didn't get beef from home, I'd drive the extra way to find a local area butcher that could provide pasture grazed local beef. :Carl:
Sure, it's a little more expensive and time consuming, but that shouldn't matter to a K-State grad. :kstategrad:
Post by: Emo EMAW on May 15, 2014, 11:48:00 AM
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Post by: Bloodfart on May 15, 2014, 11:56:50 AM
Post by: Bqqkie Pimp on May 15, 2014, 12:06:56 PM
Grass fed sucks tho.
:facepalm:
I take it you've never lived outside the "city limits"...
Generally speaking, the beef at a supermarket is "feedlot" beef. Meaning, basically its cattle that have done nothing but stand in their own muddy crap for most of their lives and have eaten little but dry grasses and the cheapest of grains.
Farm, pasture raised beef is also fed grain typically. However, they graze on fresh grass at their leisure while being fed higher quality grains as well to help "fatten them up" to provide the tasty marbling.
HTH
Post by: cDubya on May 15, 2014, 12:22:33 PM
Post by: Emo EMAW on May 15, 2014, 01:50:04 PM
Grass fed sucks tho.
:facepalm:
I take it you've never lived outside the "city limits"...
Generally speaking, the beef at a supermarket is "feedlot" beef. Meaning, basically its cattle that have done nothing but stand in their own muddy crap for most of their lives and have eaten little but dry grasses and the cheapest of grains.
Farm, pasture raised beef is also fed grain typically. However, they graze on fresh grass at their leisure while being fed higher quality grains as well to help "fatten them up" to provide the tasty marbling.
HTH
Take it easy there Jump to Conclusions Mat guy...I'm well aware, probably more than you apparently, about the beef industry.
When I say grass fed, I was speaking to the certified organic beef that is fed 100% grass it's entire life. I have bought a side of beef of that variety that I didn't care for. I'm all on board with grass fed and grain finished. FWIW, I've never seen a calf in a feed lot. Typically heifers and steers are either sold to feed lots to be finished, or they pay a fee to have a lot finish them, and afterwards they are sold to market. No grain fed cow has spent even the majority of its life in a feed lot.
Post by: pissclams on May 15, 2014, 01:53:13 PM
For the record, that beef was purchased at a farm/packing company an hour from where I live, and totally worth the drive. Definitely better than any supermarket.
the true hayseeds in the thread know that b/c they recognize the packing stickers, i don't think anyone thinks you picked that up at price chopper. do you even meat judge bro?
Post by: The Big Train on May 15, 2014, 01:57:33 PM
For the record, that beef was purchased at a farm/packing company an hour from where I live, and totally worth the drive. Definitely better than any supermarket.
I have heard Tennessee has some quality beef
Post by: Frankenklein on May 15, 2014, 02:07:40 PM
BP and emo having a beefGrass fed sucks tho.
:facepalm:
I take it you've never lived outside the "city limits"...
Generally speaking, the beef at a supermarket is "feedlot" beef. Meaning, basically its cattle that have done nothing but stand in their own muddy crap for most of their lives and have eaten little but dry grasses and the cheapest of grains.
Farm, pasture raised beef is also fed grain typically. However, they graze on fresh grass at their leisure while being fed higher quality grains as well to help "fatten them up" to provide the tasty marbling.
HTH
Take it easy there Jump to Conclusions Mat guy...I'm well aware, probably more than you apparently, about the beef industry.
When I say grass fed, I was speaking to the certified organic beef that is fed 100% grass it's entire life. I have bought a side of beef of that variety that I didn't care for. I'm all on board with grass fed and grain finished. FWIW, I've never seen a calf in a feed lot. Typically heifers and steers are either sold to feed lots to be finished, or they pay a fee to have a lot finish them, and afterwards they are sold to market. No grain fed cow has spent even the majority of its life in a feed lot.
Post by: cDubya on May 15, 2014, 02:25:36 PM
For the record, that beef was purchased at a farm/packing company an hour from where I live, and totally worth the drive. Definitely better than any supermarket.
the true hayseeds in the thread know that b/c they recognize the packing stickers, i don't think anyone thinks you picked that up at price chopper. do you even meat judge bro?
Haha. Touché.
Anyway, fired up the grill they day after we picked that meat up and tosse on a couple of the t-bones. Absolutely wonderful...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F6B94AC53-DC46-48E9-8137-C1CF03988967.jpg&hash=43186052af7fe5409fa0d49dc581d28210670d51) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/6B94AC53-DC46-48E9-8137-C1CF03988967.jpg.html)
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Post by: pissclams on May 15, 2014, 02:33:48 PM
Post by: Bqqkie Pimp on May 15, 2014, 03:15:37 PM
BP and emo having a beefGrass fed sucks tho.
:facepalm:
I take it you've never lived outside the "city limits"...
Generally speaking, the beef at a supermarket is "feedlot" beef. Meaning, basically its cattle that have done nothing but stand in their own muddy crap for most of their lives and have eaten little but dry grasses and the cheapest of grains.
Farm, pasture raised beef is also fed grain typically. However, they graze on fresh grass at their leisure while being fed higher quality grains as well to help "fatten them up" to provide the tasty marbling.
HTH
Take it easy there Jump to Conclusions Mat guy...I'm well aware, probably more than you apparently, about the beef industry.
When I say grass fed, I was speaking to the certified organic beef that is fed 100% grass it's entire life. I have bought a side of beef of that variety that I didn't care for. I'm all on board with grass fed and grain finished. FWIW, I've never seen a calf in a feed lot. Typically heifers and steers are either sold to feed lots to be finished, or they pay a fee to have a lot finish them, and afterwards they are sold to market. No grain fed cow has spent even the majority of its life in a feed lot.
Well played.
:thumbsup:
Post by: tdaver on May 15, 2014, 09:51:29 PM
Grilled chicken thighs with a spice rub and honey glaze. Sliced on a salad with mango, avacado, red onion and cilantro lime vinaigrette. Washed down with Lagunitas Little Sumpin Sumpin.
Good eats tonight :cheers:
Post by: AST on May 16, 2014, 08:28:53 PM
Post by: BW on May 16, 2014, 08:51:30 PM
It's gonna be a great summer...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
Beef in overwrap or lidstock trays at grocery stores is never frozen. Price Chopper, Hen House, and Hy Vee (lidstock not included) in KC are cut in store, fresh.
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Post by: kim carnes on May 16, 2014, 09:02:45 PM
It's gonna be a great summer...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
Beef in overwrap or lidstock trays at grocery stores is never frozen. Price Chopper, Hen House, and Hy Vee (lidstock not included) in KC are cut in store, fresh.
Sent from my DROID RAZR HD using Tapatalk
Sure buddy
Post by: Cire on May 16, 2014, 09:08:33 PM
going to cook til done and then foil until it fall apart.
have not decided on rub.
bbq or taco?
Post by: BW on May 16, 2014, 09:17:44 PM
It's gonna be a great summer...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2F1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg&hash=ff03bbf5d2e24498e4b1992fdb6a47a3596532a0) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/1AF85C68-3411-4A68-99A3-3D2B9E2B4611.jpg.html)
I can't freeze beef anymore. Just can't do it.
I don't either. That said, I would guess pretty much all of what is bought at your avg Price Chopper has already been frozen.
Beef in overwrap or lidstock trays at grocery stores is never frozen. Price Chopper, Hen House, and Hy Vee (lidstock not included) in KC are cut in store, fresh.
Sent from my DROID RAZR HD using Tapatalk
Sure buddy
Usually, the only things that have been frozen in the fresh beef case are further processed stuff like corned beef. Read the label, if it says "previously frozen," it was. Beef in the self serve case is usually USDA select and behind the counter is choice or Certified Angus (or similar brand). Problem with grocery store beef is that it's too fresh, likely only a week to ten days from harvest. This is for color reasons (bright red). Good for ground beef, bad for steaks as 30-45 days of age is best for flavor.
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Post by: AST on May 16, 2014, 09:17:56 PM
I'm smoking a chuck this weekend.
going to cook til done and then foil until it fall apart.
have not decided on rub.
bbq or taco?
BBQ TACO FUSION
Post by: Tobias on May 16, 2014, 09:44:15 PM
Post by: Cire on May 18, 2014, 12:45:38 PM
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Post by: Cire on May 18, 2014, 12:46:41 PM
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Post by: jtksu on May 18, 2014, 12:59:10 PM
Post by: AST on May 18, 2014, 04:39:32 PM
Post by: Cire on May 18, 2014, 07:08:49 PM
Post by: Bloodfart on May 18, 2014, 11:09:25 PM
A dog bread to cook meat.
Post by: pissclams on May 19, 2014, 10:10:42 AM
It was really good. Foiled with some onions and a little broth. Pulled with corn tortilla onion cilantro lime and guac. It was delicious
did it taste like a spicy pot roast?
Post by: asava on May 19, 2014, 11:45:18 AM
What I did:
1. Soaked the smoking wood for about 45 minutes.
2. Started the lump coal in a chimney. Waited until it was good an hot.
3. Put the hot coals in the cooker, followed almost immediately by the smoking wood.
4. Closed the egg, opened up the top and bottom vent.
5. Brought the egg to about 350 (target cook temp was at 325).
6. Started to try and get a consistent temp via vent control at 350.
7. I don't have the big green egg issued contraption for indirect cooking, so I used 4 bricks to give enough height for the second rack, and placed a drip pan with a little water inbetween the two racks. Closed the egg and attempted to maintain a steady temp before adding on the wings. Got it to about 330 and held it there for about 10 minutes. At this point the vents are maybe both halfway to 75% open.
8. Put the wings on. Opened the vents all the way and was only able to get the temp to 310. Never able to close the vents at that point. Was able to hold that temp for the about the 2 hours needed to cook the wings at that temp. Once I opened it to take the wings out, I was unable to regain any where near the 300 degree mark (around 225) and pretty much had to move the next batch into the oven to finish cooking after getting some smoke.
I will also say that the thing was not really smoking too well after about the 30 or 40 minute mark. So wtf am I doing wrong? I really want to do a long cook next Saturday (either pork shoulder or brisket), but am hesitant if I can't figure this out. Was considering a few problems, like maybe I just straight up don't have enough coal or fuel to maintain a burn for that long. The other thing I was thinking is that maybe the bricks I'm using provide too much mass, or are blocking the air flow of the egg so much that it isn't providing the coals with enough oxygen. I know that typically the vents are not opened more than a little bit to control the temp, but if I did this, I feel like the temp would drop drastically and may not even maintain a fire. I live at elevation, so I figured it would require a little more oxygen, but having the vents pretty much wide open the whole time to maintain a good temperature seems crazy. TIA for any input, I definitely appreciate it, and I need help.
Post by: Cire on May 19, 2014, 11:46:39 AM
It was really good. Foiled with some onions and a little broth. Pulled with corn tortilla onion cilantro lime and guac. It was delicious
did it taste like a spicy pot roast?
tasted a lot like chipotle barbacoa, but not as salty, had a good crust.
Post by: CNS on May 19, 2014, 11:58:13 AM
Should I be? I bring all this up because I would guess that putting wet wood on charcoal is probably why Asava's temp issue existed.
I have never used an BGE though and am only 6mo into this whole serious smoking thing. :dunno:
Post by: Cire on May 19, 2014, 01:23:37 PM
Post by: tdaver on May 19, 2014, 02:21:27 PM
Don’t use a chimney. Load cold lump. Use a lot. Load it up past the air holes on the side of the firebowl. Mix your wood in with the lump as you load. I prefer chunks of wood rather than chips, so I don’t soak mine. Two or three baseball sized chunks are plenty of smoke for a brisket or pork butt. Put a BGE or similar firestarter in the middle and light that. I will use two firestarters spaced out if doing poultry or something in the 350-400 F range and three if I’m doing steaks at 600F+. You could probably dump hot coals from the chimney onto the pile if going high heat. Leave the bottom vent and the lid wide open until the firestarter burns out. Close the lid and slowly close down the vents over the next 20-30 minutes as you approach your target temp. Try not to overshoot because it’s harder to bring the temp back down. I’ve killed the fire trying to do that. Put the meat on once the temp as stabilized and the heavy smoke as died down. You may have to open the vents back up a little after adding the meat but you shouldn’t need to make any major adjustments from that point on, just a little tap one way or the other now and then.
I recently moved to a higher elevation and have noticed that the vents need to be a little further open than before to maintain the same temp. I was able to go 18 hours on one load of lump this weekend while cooking a pork butt. I’m at around 4700 ft.
Post by: Institutional Control on May 19, 2014, 02:33:10 PM
Post by: pissclams on May 19, 2014, 02:56:30 PM
Alright, so need some protips here. On Saturday I fired up the big green egg to smoke some wings. They turned out well, but I had a very hard time with temp management and consistency. In fact, I had to move the second batch into the oven for finishing because I had lost too much heat in the egg, and was unable to regain it. I'm under the impression that I must be doing something wrong, because I know this is supposed to be one of the strong points of a ceramic cooker when doing indirect cooking.
What I did:
1. Soaked the smoking wood for about 45 minutes.
2. Started the lump coal in a chimney. Waited until it was good an hot.
3. Put the hot coals in the cooker, followed almost immediately by the smoking wood.
4. Closed the egg, opened up the top and bottom vent.
5. Brought the egg to about 350 (target cook temp was at 325).
6. Started to try and get a consistent temp via vent control at 350.
7. I don't have the big green egg issued contraption for indirect cooking, so I used 4 bricks to give enough height for the second rack, and placed a drip pan with a little water inbetween the two racks. Closed the egg and attempted to maintain a steady temp before adding on the wings. Got it to about 330 and held it there for about 10 minutes. At this point the vents are maybe both halfway to 75% open.
8. Put the wings on. Opened the vents all the way and was only able to get the temp to 310. Never able to close the vents at that point. Was able to hold that temp for the about the 2 hours needed to cook the wings at that temp. Once I opened it to take the wings out, I was unable to regain any where near the 300 degree mark (around 225) and pretty much had to move the next batch into the oven to finish cooking after getting some smoke.
I will also say that the thing was not really smoking too well after about the 30 or 40 minute mark. So wtf am I doing wrong? I really want to do a long cook next Saturday (either pork shoulder or brisket), but am hesitant if I can't figure this out. Was considering a few problems, like maybe I just straight up don't have enough coal or fuel to maintain a burn for that long. The other thing I was thinking is that maybe the bricks I'm using provide too much mass, or are blocking the air flow of the egg so much that it isn't providing the coals with enough oxygen. I know that typically the vents are not opened more than a little bit to control the temp, but if I did this, I feel like the temp would drop drastically and may not even maintain a fire. I live at elevation, so I figured it would require a little more oxygen, but having the vents pretty much wide open the whole time to maintain a good temperature seems crazy. TIA for any input, I definitely appreciate it, and I need help.
what the eff
oh crap. :lol:
what are you talking about two racks? i think i know what you did but before i make too much fun of you i need a better description of what was going on in your egg.
draw a cutout pic in ms paint of your set up and lets talk turkey (pun?)
Post by: pissclams on May 19, 2014, 02:58:27 PM
I don’t have a BGE but something very similar. Here are my suggestions based on a few years of practice.
Don’t use a chimney. Load cold lump. Use a lot. Load it up past the air holes on the side of the firebowl. Mix your wood in with the lump as you load. I prefer chunks of wood rather than chips, so I don’t soak mine. Two or three baseball sized chunks are plenty of smoke for a brisket or pork butt. Put a BGE or similar firestarter in the middle and light that. I will use two firestarters spaced out if doing poultry or something in the 350-400 F range and three if I’m doing steaks at 600F+. You could probably dump hot coals from the chimney onto the pile if going high heat. Leave the bottom vent and the lid wide open until the firestarter burns out. Close the lid and slowly close down the vents over the next 20-30 minutes as you approach your target temp. Try not to overshoot because it’s harder to bring the temp back down. I’ve killed the fire trying to do that. Put the meat on once the temp as stabilized and the heavy smoke as died down. You may have to open the vents back up a little after adding the meat but you shouldn’t need to make any major adjustments from that point on, just a little tap one way or the other now and then.
I recently moved to a higher elevation and have noticed that the vents need to be a little further open than before to maintain the same temp. I was able to go 18 hours on one load of lump this weekend while cooking a pork butt. I’m at around 4700 ft.
chimney starters work great and that's not the problem here
Post by: pissclams on May 19, 2014, 03:10:11 PM
you should be able to get 10 pounds of lump between the bottom fire grate (located at the bottom of the fire box) and the top of the fire ring which is where the plate setter rests.
what were the bricks resting on and what was your drip pan resting on?
Post by: asava on May 20, 2014, 10:38:05 AM
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you should be able to get 10 pounds of lump between the bottom fire grate (located at the bottom of the fire box) and the top of the fire ring which is where the plate setter rests.
what were the bricks resting on and what was your drip pan resting on?
So the bricks sit on top of the Fire Ring, where the place setter normally is. I've put four bricks down underneath a drip pan in the center, with two more bricks on their side located on the outside of the rack (similar to the arms of the plate setter) to hold the cooking grid up. There is plenty of space for air to flow on either side of the center bricks.
I should clarify, when I was talking about two racks in my earlier post, i was talking about the grid that sits on top of the fire ring and the cooking grid.
Post by: asava on May 20, 2014, 10:41:22 AM
Post by: pissclams on May 20, 2014, 10:54:12 AM
load the firebox with lump, try to strategically place larger lump on the fire grate so as to not block the holes in it and to leave tiny little baby air pockets. then just dump the rest of your lump on top of it, like i said, you should be able to get around 10 lbs in there. then put the top rack on top of the fire ring and load up your chimney starter and light it, setting it on your top grate. let it get really going and then pull the top rack, dump the red hot coals from the chimney on top of your lump in the fire box and then add your smoking woods (i don't soak mine, no need), and then set your make shift platesetter on top of that, then your drip pan and then your top grate.
your top and bottom vents should both be wide open, or just don't even use the top lid yet. smoker should go quickly up to 300+, at which point i put the lid on with the vents barely open and close the bottom to less than a half inch width. the smoker will go back to 250 within a few minutes. this whole process shouldn't take more than 10 minutes or so.
then let the coal burn for 30 minutes or so before putting food on, this burns the coal clean and gets rid of crap on the lump that imparts crap flavor into your food.
Post by: asava on May 20, 2014, 10:58:10 AM
no.
load the firebox with lump, try to strategically place larger lump on the fire grate so as to not block the holes in it and to leave tiny little baby air pockets. then just dump the rest of your lump on top of it, like i said, you should be able to get around 10 lbs in there. then put the top rack on top of the fire ring and load up your chimney starter and light it, setting it on your top grate. let it get really going and then pull the top rack, dump the red hot coals from the chimney on top of your lump in the fire box and then add your smoking woods (i don't soak mine, no need), and then set your make shift platesetter on top of that, then your drip pan and then your top grate.
your top and bottom vents should both be wide open, or just don't even use the top lid yet. smoker should go quickly up to 300+, at which point i put the lid on with the vents barely open and close the bottom to less than a half inch width. the smoker will go back to 250 within a few minutes. this whole process shouldn't take more than 10 minutes or so.
then let the coal burn for 30 minutes or so before putting food on, this burns the coal clean and gets rid of crap on the lump that imparts crap flavor into your food.
thank you very much. :cheers:
Post by: pissclams on May 20, 2014, 12:42:19 PM
get a plate setter. you're sitting on a $800 smoker and missing the single most essential component to it all, which happens to cost $65. if availability is an issue, just convert a pizza stone into one.
Post by: asava on May 20, 2014, 03:47:00 PM
the egg won't use all of that coal, 10 lbs should last a long time, ~24 hrs of smoking, but it's important to have the fuel in there. when you're done, just close up the vents and reuse the coal next smoke. it doesn't go bad.
get a plate setter. you're sitting on a $800 smoker and missing the single most essential component to it all, which happens to cost $65. if availability is an issue, just convert a pizza stone into one.
yeah i've been really dragging my feet on it. definitely need to stop being such a pud.
Post by: cDubya on May 24, 2014, 05:48:27 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FE7E36008-CFF5-4761-9615-B37E978F2DFE.jpg&hash=e23ccd421cf7ba91e7a7d5d499b34eb87f56bb7f) (http://s1205.photobucket.com/user/cdubyoo242/media/E7E36008-CFF5-4761-9615-B37E978F2DFE.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2F82E9D511-D1FF-490A-A0A7-8723E2BBCF29.jpg&hash=5449b4d60a4c683ef8abe871d62547e3e78c5cfe) (http://s1205.photobucket.com/user/cdubyoo242/media/82E9D511-D1FF-490A-A0A7-8723E2BBCF29.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2F1484637B-1D10-44E6-A066-E2F7F3E1113F.jpg&hash=a7d60094e0dada1d48f932f7b99e2d7b7c2979a3) (http://s1205.photobucket.com/user/cdubyoo242/media/1484637B-1D10-44E6-A066-E2F7F3E1113F.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2F4B97C104-66FF-44B0-BB4E-888859CB2F60.jpg&hash=2289a7bf918a348112f4b52d9cd8ead357b7653e) (http://s1205.photobucket.com/user/cdubyoo242/media/4B97C104-66FF-44B0-BB4E-888859CB2F60.jpg.html)
Post by: Tobias on May 24, 2014, 06:48:21 PM
Post by: The Big Train on May 24, 2014, 06:50:14 PM
Post by: ChiComCat on May 24, 2014, 06:51:13 PM
Post by: cDubya on May 24, 2014, 07:26:42 PM
Is that seared pineapple? :drool:
It WAS seared pineapple, yes. Haha. Went great with the applewood smoked chicken.
Post by: AST on May 26, 2014, 11:22:06 AM
got a little holiday beef short rib going. gonna make some braised red cabbage (suck it non-cabbage tards (basically just tards so as not to be redundant)), grilled sweet corn, grilled strip steak and honey glazed grilled graefruit for dessert
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140526_110351_zps78c47db9.jpg&hash=222d3c70afcfd0f6ec1d1d1fe5b4bc8d1402f2db)
Post by: meow meow on May 26, 2014, 04:24:29 PM
Post by: ben ji on May 26, 2014, 06:36:07 PM
Served with some grilled kale(from my garden and carrots (from the store) along with a side dish of garlic bread (from price chopper)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F05%2F27%2Fezytehe6.jpg&hash=4dc7f3246a60d9c388433041eeaaf2e28aad8523)
Post by: ben ji on May 26, 2014, 06:37:07 PM
I usually just wrap in in foil but I feel I might as well be using the oven.
Post by: Skipper44 on May 26, 2014, 06:43:26 PM
Post by: CNS on May 26, 2014, 07:20:53 PM
There are a bunch of ways you could go at it.
Post by: CNS on May 26, 2014, 07:22:20 PM
Post by: AST on May 26, 2014, 07:59:19 PM
AST, last brisket I smoked, I did so on a bed of fresh parsley per your recomendo. It was fantastic. Have you ever done that with rosemary and pork ribs?
i usually do rosemary for beef and sometimes lamb but have never done with pork
Post by: CNS on May 26, 2014, 08:12:52 PM
Post by: AST on May 26, 2014, 08:28:36 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140526_175158_zps90117a04.jpg&hash=a5dd759102b895173ab4d097aab37036988374e5)
Post by: asava on May 27, 2014, 10:35:04 AM
Also Asava, what altitude are you at? Going from Kansas to 8000+ feet has made a more drastic difference in opening my vents than I expected. First few cooks were a struggle because I kept thinking that I couldn't possibly need to open the vents more.
around 6600 ft. definitely took some getting used to, but the Brisket turned out pretty decent. Didn't get the amount of bark i wanted, but it was a good first go.
Post by: pissclams on May 27, 2014, 12:18:38 PM
Post by: kim carnes on May 27, 2014, 12:26:04 PM
did the egg act right?
Why? Are u planning on towing your egg to Colorado and using it soon? I swear
Post by: asava on May 27, 2014, 12:26:11 PM
did the egg act right?
Yes. Was a little warm at times, and hard to move it down. It sat at around 250 all day, but would have liked to see it at 225. Still a few kinks to work out.
Post by: pissclams on May 27, 2014, 12:37:23 PM
Post by: asava on May 27, 2014, 12:46:34 PM
remember that the bge dome temp (thermometer) is 40-50 degrees higher than the grill temp, where your meat is
really? so I should try and keep the thermometer at like 275 for brisket and pork?
Post by: pissclams on May 27, 2014, 12:57:09 PM
pork shoulder/butt? sure, it can handle higher temps. brisket maybe closer to 260 dome? whatever you feel comfortable with.
google it, there's some reading you can do about the difference in temps on the egg between grill/dome
ideally you'd be running 2 probes into your ET-733 wireless digital thermometer- one for your grill/grate temp, and one in your meats.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F2.bp.blogspot.com%2F-0bsxSaV0vsM%2FUyi8mu-AVdI%2FAAAAAAAAC8U%2Fx2SVmCDa6yE%2Fs1600%2FDSC04350.JPG&hash=a997dd09d80e3d4adc78b22165c3cb72bdf192da)
Post by: steve dave on May 27, 2014, 01:26:25 PM
Post by: pissclams on May 27, 2014, 01:27:30 PM
Post by: Dr Rick Daris on May 27, 2014, 01:29:50 PM
Post by: steve dave on May 27, 2014, 01:30:50 PM
duh weber genesis e-330
ok, t-y
Post by: puniraptor on May 27, 2014, 01:36:24 PM
Post by: steve dave on May 27, 2014, 01:39:10 PM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
too late, move in thursday
Post by: puniraptor on May 27, 2014, 01:40:00 PM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
too late, move in thursday
call ur concierge plumber
Post by: CNS on May 27, 2014, 03:14:13 PM
duh weber genesis e-330
ok, t-y
Yep. I have the Genesis and it is fantastic.
Post by: The Big Train on May 27, 2014, 03:17:20 PM
i cooked on charcoal for the first time in teen years the other day. was weird. i'm like, the white stuff just eventually spreads and then i throw the meat on, right?
Are you missing something before this or is your "e" stuck or were you actually a teen the last time? :confused:
Post by: jtksu on May 27, 2014, 11:16:31 PM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
Post by: cDubya on May 28, 2014, 08:23:48 AM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
If your grill blows over you're doing it wrong. Buy a heavier grill. But in all seriousness, the built-in line is wonderful. My grandparents have had the same grill on their back porch for 30 years, just go out, turn the dial, and it's ready to go, every single time.
Post by: puniraptor on May 28, 2014, 08:50:16 AM
Post by: pissclams on May 28, 2014, 10:08:24 AM
Post by: cDubya on May 28, 2014, 10:18:26 AM
propane tanks. what a hassle, huh guys?
If only there was a better, tastier alternative!
(Yes, I'm a charcoal elitist. Take it to the grievance thread!)
Post by: pissclams on May 28, 2014, 10:21:55 AM
Post by: Skipper44 on May 28, 2014, 11:22:31 AM
or it falls over when bumped by the mower after the mild steel that has been in the ground for multiple decades has almost rusted thruhave your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
If your grill blows over you're doing it wrong. Buy a heavier grill. But in all seriousness, the built-in line is wonderful. My grandparents have had the same grill on their back porch for 30 years, just go out, turn the dial, and it's ready to go, every single time.
Post by: EMAWican on May 28, 2014, 01:07:04 PM
Post by: The Big Train on May 28, 2014, 01:09:03 PM
propane tanks. what a hassle, huh guys?
If only there was a better, tastier alternative!
(Yes, I'm a charcoal elitist. Take it to the grievance thread!)
Do you harvest it yourself?
Post by: Bqqkie Pimp on May 30, 2014, 01:27:35 PM
It's about 3 lb roast if that helps at all.
Post by: Gooch on May 30, 2014, 01:29:45 PM
Gonna try smoking a chuck roast this weekend... I have some ideas about seasoning/rub, etc, but am still a bit confused as to cooking time & temp(s).Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
It's about 3 lb roast if that helps at all.
Post by: pissclams on May 30, 2014, 01:38:29 PM
Gonna try smoking a chuck roast this weekend... I have some ideas about seasoning/rub, etc, but am still a bit confused as to cooking time & temp(s).Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
It's about 3 lb roast if that helps at all.
is that you you like your pot roast, dumbass?
cook that bitch until it's 195
Post by: Bqqkie Pimp on May 30, 2014, 02:50:54 PM
Gonna try smoking a chuck roast this weekend... I have some ideas about seasoning/rub, etc, but am still a bit confused as to cooking time & temp(s).Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
It's about 3 lb roast if that helps at all.
This helps me very little...
Post by: pissclams on May 30, 2014, 03:35:34 PM
Post by: Bqqkie Pimp on May 30, 2014, 08:26:28 PM
temp 250, time about 5 hours
Muchas gracias, amigo!!
Post by: pissclams on May 30, 2014, 08:37:35 PM
Post by: TheCatFanSpeaks on May 30, 2014, 09:22:48 PM
Post by: pissclams on May 30, 2014, 10:41:26 PM
Post by: steve dave on May 30, 2014, 10:44:37 PM
Post by: Bqqkie Pimp on May 30, 2014, 11:26:46 PM
de nada. treat it like a brisket b/c it will cook like one, be careful of overcooking it and drying it out.
:thumbs:
Post by: jtksu on May 31, 2014, 12:52:48 AM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
If your grill blows over you're doing it wrong. Buy a heavier grill. But in all seriousness, the built-in line is wonderful. My grandparents have had the same grill on their back porch for 30 years, just go out, turn the dial, and it's ready to go, every single time.
The wind in South Central KS is pretty impressive. It blows trees over. I'm all for buying quality grills but they still end up on their side sometimes.
Post by: pissclams on May 31, 2014, 08:17:23 AM
clams, I'm going to buy that grill you said tomorrow! :surprised:
amazon is where we got ours. when you unbox it, kinda looks scary but it goes together in about an hour. you'll needs mrs sd to help you.
Post by: steve dave on May 31, 2014, 08:54:45 AM
Post by: CNS on May 31, 2014, 09:04:33 AM
Out of propane. Going mid-evil on these kcs. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F05%2F31%2Fe7eqa6uq.jpg&hash=a8f32a7d0929c62bac98bdd9a3dd85c418b29807)
:lol:
Post by: slobber on May 31, 2014, 09:43:13 AM
Gonna win 'em all!
Post by: pissclams on May 31, 2014, 11:08:44 AM
Post by: cDubya on May 31, 2014, 01:57:34 PM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
If your grill blows over you're doing it wrong. Buy a heavier grill. But in all seriousness, the built-in line is wonderful. My grandparents have had the same grill on their back porch for 30 years, just go out, turn the dial, and it's ready to go, every single time.
The wind in South Central KS is pretty impressive. It blows trees over. I'm all for buying quality grills but they still end up on their side sometimes.
Yeah, that's my bad for not taking location into account. We don't get that kind of wind very often around here. I just wanted to be a complete jerk. :cheers:
Post by: jtksu on May 31, 2014, 02:07:59 PM
have your builder put a gas connection in by your patio/deck so you can hook up your grill to it and never worry about propane bottles again
I always wondered if the outside gas connection would be an issue in high winds. Like, if the grill blew over. Dunno.
If your grill blows over you're doing it wrong. Buy a heavier grill. But in all seriousness, the built-in line is wonderful. My grandparents have had the same grill on their back porch for 30 years, just go out, turn the dial, and it's ready to go, every single time.
The wind in South Central KS is pretty impressive. It blows trees over. I'm all for buying quality grills but they still end up on their side sometimes.
Yeah, that's my bad for not taking location into account. We don't get that kind of wind very often around here. I just wanted to be a complete jerk. :cheers:
:cheers:
Post by: Tobias on June 02, 2014, 08:26:43 PM
Post by: Tobias on June 02, 2014, 08:27:25 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F03%2Fyby6a3yb.jpg&hash=00e9d4eb660b6e334bc793e198b2b6f80840e37d)
Post by: AST on June 02, 2014, 08:33:14 PM
I'm the weirdo meat eater but not meat preparer - tried chicken thighs because why not (and i don't think I've tried them before and they're stupid cheap) and man, kinda tasty imo
love chicken thighs, one of my favs
Post by: CNS on June 02, 2014, 09:00:27 PM
Post by: jtksu on June 02, 2014, 11:51:20 PM
Yep, when making pretty much anything that chicken goes in, I use thighs rather than breasts, or a combo of both. Much better flavor as an ingredient, imo.
I like breasts for certain things but I use boneless/skinless thighs a lot. Super cheap and loaded with flavor.
Post by: steve dave on June 05, 2014, 05:26:22 PM
I got a Boos block for my birthday last year. Feels pretty elite carving up delicious meats on it.
somehow I missed this post, yes it feels good
I have my eye on a solid block with legs
as soon as i find a good deal on one IT WILL BE MINE
Got this hot SOB today
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F06%2Ferugeven.jpg&hash=bc5e7213274c1136a0077b9944aa021854e7ae0d)
Post by: AST on June 05, 2014, 05:59:50 PM
i don't know how but it works like that
Post by: TheCatFanSpeaks on June 05, 2014, 07:18:12 PM
Post by: steve dave on June 05, 2014, 08:18:02 PM
Elite rough ridin' cutting board and range there SD!
thanks friend!
Post by: steve dave on June 05, 2014, 08:18:42 PM
just like that you became an elite chef sd
i don't know how but it works like that
I cut the living crap out of two onions tonight. WOW
Post by: Asteriskhead on June 05, 2014, 08:53:35 PM
just like that you became an elite chef sd
i don't know how but it works like that
I cut the living crap out of two onions tonight. WOW
pretty elite chopping, i bet.
Post by: meow meow on June 05, 2014, 08:56:41 PM
Post by: TheCatFanSpeaks on June 05, 2014, 09:29:13 PM
Not boos, but got this guy for christmas. The bro that gave it to me is for-real bros with the guy that makes them.
https://m.facebook.com/profile.php?id=328913643808346
Post by: cDubya on June 06, 2014, 06:46:42 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F06%2Fu3e8a8ys.jpg&hash=7bad4a32c1a9d4f47d05ff5199be77bb51c8227d)
Not boos, but got this guy for christmas. The bro that gave it to me is for-real bros with the guy that makes them.
https://m.facebook.com/profile.php?id=328913643808346
That block is beautiful. Treat it well!
Post by: AST on June 07, 2014, 11:23:40 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140607_111842_zps295fd46f.jpg&hash=5d16a8bedf2020dd4dc59037736c74fd02ccc735)
Post by: Cire on June 07, 2014, 11:48:34 AM
Post by: Mikeyis4dcats on June 07, 2014, 11:53:42 AM
got a really good peruvian chicken recipe that's marinading right now for tomorrow.
love peruvian chicken. you doing whole or parts?
Post by: AST on June 07, 2014, 12:31:11 PM
Post by: Cire on June 07, 2014, 06:30:26 PM
Sent from my SPH-L710 using Tapatalk
Post by: AST on June 07, 2014, 08:45:00 PM
Post by: Cire on June 07, 2014, 09:06:24 PM
Post by: jtksu on June 07, 2014, 11:04:50 PM
Post by: Cire on June 08, 2014, 07:26:01 PM
Sent from my SPH-L710 using Tapatalk
Post by: Cire on June 08, 2014, 07:30:06 PM
Sent from my SPH-L710 using Tapatalk
Post by: AST on June 08, 2014, 08:04:28 PM
Post by: tdaver on June 08, 2014, 08:30:34 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F2ut5je0.jpg&hash=126deb03f4be222cb7a7b1bb028e67aa17322925)
Post by: AST on June 08, 2014, 08:44:57 PM
Post by: star seed 7 on June 08, 2014, 10:01:11 PM
Post by: AST on June 09, 2014, 05:37:49 AM
Post by: CNS on June 09, 2014, 08:57:40 AM
*if my achiote paste delivers in time
Post by: pissclams on June 09, 2014, 10:43:16 AM
Post by: CNS on June 09, 2014, 07:10:31 PM
Post by: HerrSonntag on June 09, 2014, 08:32:57 PM
Post by: CNS on June 09, 2014, 08:55:58 PM
Post by: HerrSonntag on June 09, 2014, 09:10:26 PM
Post by: AST on June 09, 2014, 09:41:12 PM
Post by: Boom Roasted on June 09, 2014, 10:10:07 PM
Post by: CNS on June 09, 2014, 10:13:51 PM
This recipe is one of my new favs.
Post by: sonofdaxjones on June 09, 2014, 10:33:33 PM
One you tube guy pretty much treated his like a prime rib, and smoked for about 24 hours, looked delicious.
Post by: EMAWmeister on June 10, 2014, 07:48:25 AM
Just broke in my new grill wok. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F10%2Fpunu7e5e.jpg&hash=ff00d4c9b254aa5c5986805d633024320b965e7b)
:Wha:
Do you have a recipe?
Post by: CNS on June 10, 2014, 09:42:54 AM
2cup sprouts
2tbl spns pesto
Couple ounces of soy sauce
3 green onion stalks rough chopped
3 clove garlic slivered thick
3 shallots rough cut
1jalepeno with seeds rough cut
1/2 a carton of baby Portobello thick cut
About half ounce worchestershire
Around half pound of shrp or more.
1 tbl spns sweet soy glaze
All in one bowl and stir until everything is equally covered. Let sit for ten to fifteen min. Pull shrimp out and put in separate bowl.
Heat grill to 400-450, pam wok, put everything but shrimp in and grill for a while. You will see the sprouts get limp and start discoloring slighlty. Add shrimp and cook until shrimp is ready.
Hit it with the soy glaze, mix in well while on the grill, then pull it and shove it in your face.
Post by: Emo EMAW on June 10, 2014, 09:44:22 AM
Post by: CNS on June 10, 2014, 09:45:03 AM
Guys how do we feel about flavored brats?
I am good with basically anything that is a brat.
Post by: meow meow on June 10, 2014, 09:45:56 AM
Guys how do we feel about flavored brats?
not a fan
Post by: puniraptor on June 10, 2014, 09:54:02 AM
like jalapeno cheese? or like doritos locos tacos bratwurst?
Post by: Emo EMAW on June 10, 2014, 09:54:44 AM
Post by: Cire on June 14, 2014, 06:52:11 AM
Post by: Bqqkie Pimp on June 14, 2014, 02:11:15 PM
Look at that smoke ring on the arm I sliced to taste!!!
:drool:
[attachment deleted by admin]
Post by: AST on June 14, 2014, 05:21:27 PM
Post by: Cire on June 14, 2014, 07:05:12 PM
Post by: daBish7 on June 14, 2014, 10:22:47 PM
Some beast meat...
Sent from my iPhone using Tapatalk
Post by: jtksu on June 15, 2014, 12:09:41 AM
A chuck roast & an arm roast just off my smoker...
Look at that smoke ring on the arm I sliced to taste!!!
:drool:
I would eat that. All of that.
Post by: EMAWmeister on June 18, 2014, 06:01:13 PM
Post by: CNS on June 18, 2014, 06:20:13 PM
Just got my first grill (special thanks to metalhead for helping me set it up) and I'm not really that good yet, but my turkey burgers are becoming a force to be reckoned with.
Pretty fantastic. Excited for you.
Go nuts. Try everything. Havent heard of someone grilling some type of food before? Fuckem, try it anyway.
Post by: EMAWmeister on June 19, 2014, 09:40:21 PM
Post by: Tobias on June 19, 2014, 09:45:19 PM
Post by: kim carnes on June 19, 2014, 09:47:58 PM
Post by: Tobias on June 19, 2014, 09:48:59 PM
Post by: EMAWmeister on June 19, 2014, 09:54:52 PM
your pic didn't attach properly
I was worried it wouldn't look that good :(
Post by: Cire on June 19, 2014, 09:55:17 PM
Post by: Tobias on June 19, 2014, 09:56:09 PM
Post by: Tobias on June 19, 2014, 09:56:40 PM
Post by: EMAWmeister on June 19, 2014, 10:03:59 PM
I KNOW YOU'VE GOT A PIC, YOU SOB!
I didn't eat them all, maybe I'll take a pic later!
Post by: Tobias on June 19, 2014, 10:04:13 PM
Post by: jtksu on June 20, 2014, 02:27:03 AM
I grilled a hamburger yesterday and then I realized I didn't have any buns #locarbliving
Karma is a bitch.
Post by: Boom Roasted on June 20, 2014, 06:40:24 AM
Post by: The Tonya Harding of Twitter Users Creep on June 20, 2014, 08:13:55 AM
the pork chops looked delicious though. i had the second one after 'meister went to bed.
Post by: AST on June 20, 2014, 08:29:59 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
Post by: wetwillie on June 20, 2014, 08:36:48 PM
Post by: AST on June 20, 2014, 08:52:03 PM
Eats like a king, now drinks like a king. All hail to the king.
we are all kings of emaw my friend
Post by: Cire on June 20, 2014, 09:06:25 PM
Post by: AST on June 20, 2014, 09:13:23 PM
Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
Post by: star seed 7 on June 21, 2014, 03:12:59 AM
Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
Have you ever cut the pork fat into a Hannibal lecter skin mask?
Post by: AST on June 21, 2014, 06:53:58 AM
Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
Have you ever cut the pork fat into a Hannibal lecter skin mask?
pretty much impossible as we are talking beef at the moment :lol:
i will write that one off to fattyfest weekend pak'n your face off
Post by: CNS on June 21, 2014, 10:17:38 AM
Post by: star seed 7 on June 21, 2014, 10:21:18 AM
Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
Have you ever cut the pork fat into a Hannibal lecter skin mask?
pretty much impossible as we are talking beef at the moment :lol:
i will write that one off to fattyfest weekend pak'n your face off
That doesn't answer the question
Post by: Asteriskhead on June 21, 2014, 10:31:22 AM
Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
Have you ever cut the pork fat into a Hannibal lecter skin mask?
pretty much impossible as we are talking beef at the moment :lol:
i will write that one off to fattyfest weekend pak'n your face off
That doesn't answer the question
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fgiant.gfycat.com%2FWigglyTinyAmericanratsnake.gif&hash=503d2735771720ddf483ef02a8fcd11f1d24c4d4)
Post by: Muldoon on June 21, 2014, 03:42:25 PM
50lbs brisket just dropped for a friend's hootenanny tomorrowIs this a Lang, Yoder, or what? Recommendation?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
Post by: AST on June 21, 2014, 04:15:32 PM
50lbs brisket just dropped for a friend's hootenanny tomorrowIs this a Lang, Yoder, or what? Recommendation?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
this is an older model oklahoma joes, today equivalent would be something from horizon out of perry, oklahoma. some bass pro shops carry them.
Post by: Muldoon on June 21, 2014, 04:18:04 PM
Post by: tdaver on June 21, 2014, 07:38:26 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2Faylniq.jpg&hash=8c7fd1828bde2c69f67d40ab4f6a9d916dcf4439)
Post by: Bloodfart on June 21, 2014, 07:46:25 PM
Post by: EMAWmeister on June 25, 2014, 08:39:12 PM
Tried chicken thighs tonight. Had trouble keeping a constant temp because the marinade dripping kept flaming up. Overall I think it turned out okay, but next time I'm going to use considerably less.
Sent from my iPad using Tapatalk
Post by: AST on June 25, 2014, 09:25:41 PM
Post by: Tobias on June 25, 2014, 09:27:43 PM
Post by: EMAWmeister on June 25, 2014, 09:34:54 PM
well that just looks plain wonderful
:blush:
I'm getting there!
Post by: tdaver on June 27, 2014, 07:31:43 PM
Post by: meow meow on June 27, 2014, 07:43:39 PM
Post by: jtksu on June 27, 2014, 09:37:20 PM
Nice looking pies tdaver
My folks throw Papa Murphys on their Traeger. :drool:
Post by: Cire on June 27, 2014, 10:18:45 PM
Post by: AST on June 28, 2014, 07:26:31 AM
Picked up some short ribs. How do I cook them?
i'm assuming you are talking beef here.
mix 1 part soy sauce, 1 part worch, 1 part triple beef base and place in flat pan or large ziploc. if in pan, let soak for 1 hour then flip ribs over and soak 1 more hour. if in ziploc, soak for 1 hour
remove and let drip, sprinkle with rub. 1 part coarse kosher, 1 part coarse black pepper, 1/2 part garlic chowder (add cayenne & chili chowder to your liking)
smoke at 250 until internal hits 190+ range, thermometer/probe should go in like butter
remove drip pan and add beef base s&p and bring to boil. pour through a colander for au jus
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_152008_zps17defb7b.jpg&hash=157644320d510dba471209f19c03779dba3cb768)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_204002_zpsfb2909e3.jpg&hash=b149f2b5b089a9247362fe8454afeb90afbb831b)
Post by: Cire on June 28, 2014, 08:34:49 AM
Post by: AST on June 28, 2014, 09:38:23 AM
Thanks
anytime babe
Post by: jtksu on June 28, 2014, 04:54:12 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fc%2Fc6%2FShortribsphoto.jpg&hash=cdb999f11a488405c0366a7cb0329258043261f9)
Post by: Cire on June 28, 2014, 04:58:00 PM
Post by: AST on June 28, 2014, 05:09:18 PM
I'm confused. When I think of short ribs, I think of this
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fc%2Fc6%2FShortribsphoto.jpg&hash=cdb999f11a488405c0366a7cb0329258043261f9)
those are short ribs, cross-cut. i generally do the whole slab.
Post by: The Big Train on June 28, 2014, 11:34:34 PM
Post by: jtksu on June 28, 2014, 11:35:39 PM
I'm confused. When I think of short ribs, I think of this
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fc%2Fc6%2FShortribsphoto.jpg&hash=cdb999f11a488405c0366a7cb0329258043261f9)
those are short ribs, cross-cut. i generally do the whole slab.
Sweet, I'm not a total idiot. Also, I imagine the whole slab is even better than the cross cut ones.
Post by: AST on June 29, 2014, 06:03:18 AM
So 100% hypothetical here, so idk what you do full time but I know you are the best with food cooking stuff AST. My question is how much money a year would you want to be a full time cook? (Preferably just cook for TBT)
i am a pool technician (plumbing, electrical & mechanical repairs) and like the work but don't love it. it is a great job but the demanding physical nature of it definitely has a shelf life which is fastly approaching. just offer me my current salary + benefit + expenses and i will come be your personal cook.
Post by: meow meow on July 03, 2014, 12:50:40 PM
anyway, my question is should i pull it all tomorrow and just reheat on saturday, or pull it cold on saturday, then heat, or reheat Saturday, then pull? does it matter? wondering if i leave the butts whole and reheat it and then pull it, if it will retain more moisture. AST?
Post by: AST on July 03, 2014, 01:13:35 PM
Post by: cDubya on July 04, 2014, 08:17:45 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F385FB883-F76D-43B8-A7E3-2B6ACADFBF1F.jpg&hash=09b89a9f9f644225eae75b91f835752bb7c5d4b2) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/385FB883-F76D-43B8-A7E3-2B6ACADFBF1F.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2FFE5A0280-BC35-488C-AA95-DE90678380CD.jpg&hash=71a7e4c3ee65e0fc052ab1b932f55805a7fc9b85) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/FE5A0280-BC35-488C-AA95-DE90678380CD.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F51AA5113-0BE3-40AF-8DD4-7722EA8C93B7.jpg&hash=5e5b07195f98c03d7af4fa2dc78d737da78852b4) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/51AA5113-0BE3-40AF-8DD4-7722EA8C93B7.jpg.html)
Post by: AST on July 05, 2014, 09:54:43 AM
Post by: XocolateThundarr on July 05, 2014, 06:57:57 PM
Post by: The Big Train on July 05, 2014, 06:59:05 PM
Post by: XocolateThundarr on July 05, 2014, 07:19:58 PM
Post by: Cire on July 05, 2014, 07:40:54 PM
Post by: star seed 7 on July 05, 2014, 07:59:53 PM
Post by: XocolateThundarr on July 05, 2014, 08:14:59 PM
looks good xoc (except for the onions bit, but i could prolly pick that out). the chicken looks tremendous
It was really good. Very simple to make too.
Post by: AST on July 05, 2014, 08:15:02 PM
Post by: XocolateThundarr on July 05, 2014, 08:25:24 PM
Only thing I changed was 2 TB of butter instead of 1 in the corn and I added 1 TB of sirracha sauce to theirs as listed. I also used coarse Mediterranean Sea salt in the corn.
Post by: jtksu on July 06, 2014, 12:17:26 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F06%2Fy4ereqy5.jpg&hash=b89187db8f03218d1d095f4fc8bc7c6bd083f258)
What is that, a meal for ants? JK but I seriously would eat like thirty of those skewers.
Post by: cDubya on July 06, 2014, 05:21:34 PM
hnnnngggggghhhhhhh
:dunno:
Post by: AST on July 06, 2014, 07:07:31 PM
hnnnngggggghhhhhhh
:dunno:
it's a good thing, no worries
Post by: Cire on July 08, 2014, 01:57:00 PM
Post by: meow meow on July 08, 2014, 02:14:29 PM
All right ask my mom wants me to smoke a brisket tomoRrow. It is from Costco, whole, I've tried brisket before with out success. I have a royal oak offset. How can I ensure success tomorrow
inject the eff out of it
Post by: Cire on July 08, 2014, 02:23:25 PM
Post by: sonofdaxjones on July 08, 2014, 02:39:23 PM
But tell me if you wrap your brisket or shoulder and if so, at what point.
Post by: pissclams on July 08, 2014, 02:41:46 PM
Meh
i just did a brisket on the 4th, turned out pretty great. i do mine point side down but i don't know if that matters. the single most important thing w/ brisket is getting and maintaining the correct cooking temp.
follow this man's lead, he will bring you home-
https://www.youtube.com/watch?v=VmTzdMHu5KU
https://www.youtube.com/watch?v=sMIlyzRFUjU
Post by: CNS on July 08, 2014, 02:42:34 PM
I use jack stack's rub and it works great.
Ppl will say that wrapping it is cheating. eff that, as long as it is delish, who cares.
Post by: 420seriouscat69 on July 08, 2014, 02:44:41 PM
Did you take any pics of the final piece?Meh
i just did a brisket on the 4th, turned out pretty great. i do mine point side down but i don't know if that matters. the single most important thing w/ brisket is getting and maintaining the correct cooking temp.
follow this man's lead, he will bring you home-
https://www.youtube.com/watch?v=VmTzdMHu5KU
https://www.youtube.com/watch?v=sMIlyzRFUjU
Post by: pissclams on July 08, 2014, 02:45:17 PM
it's done when you don't feel resistance though so good job on that cns casey known brainsurgeon
Post by: pissclams on July 08, 2014, 02:46:37 PM
Did you take any pics of the final piece?
no, it was dark and i was too PAK'd to even think about that. turned out well though.
Post by: CNS on July 08, 2014, 02:50:18 PM
you don't really cook brisket to temp, 210 is really high and probably too high to slice without falling apart but maybe it was really tough piece of meat to begin with
it's done when you don't feel resistance though so good job on that cns casey known brainsurgeon
I get it there quicker than many ppl. Last one I did was 11lbs and smoked 9hrs. I have had one or two fall apart when trying to slice, but most slice just fine.
Post by: 420seriouscat69 on July 08, 2014, 02:51:56 PM
:thumbs:Did you take any pics of the final piece?
no, it was dark and i was too PAK'd to even think about that. turned out well though.
Post by: asava on July 08, 2014, 02:55:05 PM
Post by: Cire on July 09, 2014, 03:31:09 PM
Post by: CNS on July 09, 2014, 03:33:27 PM
My brisket is perfect like unreal perfect.
How did you end up doing it?
Post by: Dr Rick Daris on July 09, 2014, 03:40:37 PM
Post by: meow meow on July 09, 2014, 03:46:54 PM
where do you guys buy your brisket? are you seriously not injecting? if so, what do you do for moisture, put brisket in a pan?
Post by: Cire on July 09, 2014, 04:14:02 PM
Post by: pissclams on July 09, 2014, 04:28:12 PM
This was costco. A packer. I squeezed two big lemons over it the night before. Salt and peppered. Put it on before 6am with my smoker running between 200 and 250. Flipped it fat side down after three hours and cooked that way for about two more. Foiled and placed it fat side up for another 2. The heat jumped a little while it was foiled. I probed it and it was like butter. Tested an hour and a half and it was just beautiful while slicing
7 hours total cooking time? how many lb's was it?
Post by: Cire on July 09, 2014, 05:25:07 PM
Post by: Cire on July 09, 2014, 05:34:14 PM
Post by: Cire on July 09, 2014, 06:25:34 PM
Post by: Emo EMAW on July 09, 2014, 07:10:14 PM
Sent from my iPhone using Tapatalk
Post by: AST on July 09, 2014, 07:15:28 PM
Post by: AST on July 09, 2014, 07:16:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2F8equza8e.jpg&hash=7927713f290afc3661d52c96abeb111eef00de16)
#swish
Post by: Emo EMAW on July 09, 2014, 07:19:13 PM
Here's the deepest part. That part in the first pic is crappy and will be fixed before they sell.
No wonder the garden goes to crap after the free labor goes to college.
Sent from my iPhone using Tapatalk
Post by: AST on July 09, 2014, 07:23:59 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2Febu7ubad.jpg&hash=c63962a8b889445e140fda9e72537a3fac394afb)
Here's the deepest part. That part in the first pic is crappy and will be fixed before they sell.
No wonder the garden goes to crap after the free labor goes to college.
Sent from my iPhone using Tapatalk
really nice yard. the 1st picture angle looked like they had a 1' tall wooden fence but seeing the 2nd picture gives a little perspective.
Post by: pissclams on July 09, 2014, 09:14:11 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2F8equza8e.jpg&hash=7927713f290afc3661d52c96abeb111eef00de16)that looks perfect and excellent carving as well
Post by: Cire on July 09, 2014, 09:19:53 PM
Post by: pissclams on July 09, 2014, 09:40:33 PM
btw did you watch that Aaron Franklin YouTube ?
Post by: Cire on July 09, 2014, 09:43:21 PM
no I think it looks exactly like what it should look like.
btw did you watch that Aaron Franklin YouTube ?
yes,
I trimmed and carved just like him. His cooker was quite a bit like mine as well. Trusting the feel of the meat helped a ton. THe burnt ends were melt in your mouth good.
I can't believe I'd given up on brisky. It fed 7 adults and 3 kids with leftovers.
Post by: XocolateThundarr on July 09, 2014, 10:11:22 PM
That's awesome. Good work!no I think it looks exactly like what it should look like.
btw did you watch that Aaron Franklin YouTube ?
yes,
I trimmed and carved just like him. His cooker was quite a bit like mine as well. Trusting the feel of the meat helped a ton. THe burnt ends were melt in your mouth good.
I can't believe I'd given up on brisky. It fed 7 adults and 3 kids with leftovers.
Post by: pissclams on July 10, 2014, 09:48:14 AM
but don't let it fool you.
Post by: asava on July 10, 2014, 10:07:51 AM
brisket is a lot like golf. when you cook a really good one, or nail that drive 300 yards down the center of the fairway with a slight draw, you always ask yourself, "why don't i do this more often?"
but don't let it fool you.
elite comparo right there.
Post by: cDubya on July 10, 2014, 12:39:17 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F7239F711-8B1A-4A05-8EA1-3834C685F703.jpg&hash=42a4ee630298d76cd674c4f944d4ecaf384d38fc) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/7239F711-8B1A-4A05-8EA1-3834C685F703.jpg.html)
Meatloaf mini things with whipped potatoes, kale and sweet potato hash. Best meatloaf of my life (thanks in no small part to the amazing glaze poured on pre and post-cooking) and the hash was out of this world.
Post by: Mr Bread on July 10, 2014, 01:23:03 PM
Post by: pissclams on July 10, 2014, 01:52:12 PM
Post by: WillieWatanabe on July 10, 2014, 03:01:04 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2F8equza8e.jpg&hash=7927713f290afc3661d52c96abeb111eef00de16)
Can't get up from my desk for a while now.
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 03:41:26 PM
Those meatballs look like American revolution era guys.
Benjamin Meatballin
Post by: Mr Bread on July 10, 2014, 04:19:25 PM
Post by: Mr Bread on July 10, 2014, 04:19:48 PM
Post by: Mr Bread on July 10, 2014, 04:22:26 PM
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:25:02 PM
Post by: cDubya on July 10, 2014, 04:26:05 PM
they look like man cupcakes
Mancakes?? :dunno:
Post by: cDubya on July 10, 2014, 04:29:29 PM
Those meatballs look like American revolution era guys.
Teddy Meatevelt.
Post by: Mr Bread on July 10, 2014, 04:34:16 PM
Those meatballs look like American revolution era guys.
Teddy Meatevelt.
Meatball Abraham Lincoln is another good one.
Post by: Mr Bread on July 10, 2014, 04:34:27 PM
Post by: Mr Bread on July 10, 2014, 04:35:15 PM
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:38:19 PM
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:38:41 PM
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:41:09 PM
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:42:29 PM
Post by: jtksu on July 10, 2014, 04:42:32 PM
Get with the program of what your mancakes look like, cW.
Mancakes has a long underground history and it has nothing to do with meatloaf. :sdeek:
Post by: Mr Bread on July 10, 2014, 04:44:59 PM
Get with the program of what your mancakes look like, cW.
Mancakes has a long underground history and it has nothing to do with meatloaf. :sdeek:
cW and clams came up with that one...or did they!? :Wha:
Post by: The Tonya Harding of Twitter Users Creep on July 10, 2014, 04:45:47 PM
"The American Meatballution"
Post by: Mr Bread on July 10, 2014, 04:49:21 PM
Post by: pissclams on July 10, 2014, 05:02:23 PM
Post by: cDubya on July 10, 2014, 06:20:41 PM
Post by: Cire on July 10, 2014, 08:55:27 PM
Post by: Breakfast on July 12, 2014, 07:09:37 PM
Smoked some chicken thighs today that have been in a brine for ~48hrs. Turned out pretty well! I think pinning the skin down with toothpicks really helped it from shrinking and getting rubbery.
(https://lh6.googleusercontent.com/-PX2UdTbDIWA/U8HFWy3v8yI/AAAAAAAAAuw/tTpxTXhbF1U/w963-h713-no/IMG_20140712_183124.jpg)
Post by: AST on July 12, 2014, 07:11:38 PM
Post by: XocolateThundarr on July 12, 2014, 07:12:11 PM
Post by: Tobias on July 12, 2014, 07:13:15 PM
Post by: CNS on July 12, 2014, 07:18:43 PM
Post by: CNS on July 12, 2014, 07:19:21 PM
Post by: Tobias on July 12, 2014, 07:28:52 PM
WSM and Genesis, STAT!
i enjoy outdoor cooking threads way too much for this current situation to stand
Post by: tdaver on July 12, 2014, 08:45:11 PM
Post by: Tobias on July 12, 2014, 08:46:24 PM
Post by: The Big Train on July 12, 2014, 08:49:55 PM
Post by: cDubya on July 12, 2014, 08:52:45 PM
Flat iron w chimichurri for dinner and peach/blueberry pie for dessert. Steak was fantastic. Still waiting for the pie to cool. I'm curious what flavors get into the pie cooking it directly after the steak.
Flat iron is probably my favorite cut. Nicely done, tdaver. Need pics, tho!
Post by: tdaver on July 12, 2014, 09:29:49 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2F2uqnk88.jpg&hash=1a2e28d9a84924f87288dfa1ba5e85ea10457c71)
Edit: There was a little grill flavor in the crust. It's hard to describe. You could taste it when just eating the crust but not really with a full bite of crust, filling and ice cream. Very good regardless.
Post by: jtksu on July 12, 2014, 09:46:31 PM
Flat iron w chimichurri for dinner and peach/blueberry pie for dessert. Steak was fantastic. Still waiting for the pie to cool. I'm curious what flavors get into the pie cooking it directly after the steak.
Flat iron is probably my favorite cut. Nicely done, tdaver. Need pics, tho!
I like a fattier cut (ribeye!) but probably use flatiron more than any other cut. Very tender, tons of great beefy flavor, and very versatile.
Post by: Cire on July 12, 2014, 09:58:40 PM
Post by: Cire on July 15, 2014, 06:55:45 PM
Garlic Chili lime tenderloin
Post by: AST on July 15, 2014, 08:57:30 PM
Post by: Emo EMAW on July 15, 2014, 09:02:36 PM
Sent using Tapatalk Elite on iPhone 6
Post by: AST on July 17, 2014, 05:35:56 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140717_171731_zpse5a2966b.jpg&hash=79bbb499264358efc171bf787e3c21c2819974d7)
Post by: cDubya on July 17, 2014, 09:05:07 PM
Post by: AST on July 17, 2014, 09:09:12 PM
Oh man, that looks good AST. Details? (On the IPA)
fantastic and smooth. it is from Cigar City out of Florida. it is the only IPA i've had so far that i would actively seek out to have again (this does not include IIIPA as i've had several of those i like)
Post by: AST on July 17, 2014, 09:11:00 PM
Post by: EMAWmeister on July 17, 2014, 11:03:21 PM
Post by: bones129 on July 17, 2014, 11:09:13 PM
oh, and it looks like they have limited distribution in pennsylvania and virginia so you might be a couple hours from some
Props for pointing cDub to where he can pick up some of that brew. True TSC. :)
Post by: AST on July 18, 2014, 05:49:46 AM
AST, I know you said not to clean your grill, but that crap keeps catching on fire and making it harder for me to control my temperature. Should I clean?
yeah i would give it a good scraping but avoid using any detergents. i don't remember saying that about a grill, if i did i meant smoker. sorry to make your grilling experience poor for you.
Post by: nicname on July 18, 2014, 06:19:34 AM
65 degrees in July, zero chance i wouldn't be doing something like this tonite
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140717_171731_zpse5a2966b.jpg&hash=79bbb499264358efc171bf787e3c21c2819974d7)
Is that a Weber performer AST?
Post by: AST on July 18, 2014, 06:36:47 AM
65 degrees in July, zero chance i wouldn't be doing something like this tonite
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140717_171731_zpse5a2966b.jpg&hash=79bbb499264358efc171bf787e3c21c2819974d7)
Is that a Weber performer AST?
why yes, it is
Post by: nicname on July 18, 2014, 06:44:17 AM
65 degrees in July, zero chance i wouldn't be doing something like this tonite
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140717_171731_zpse5a2966b.jpg&hash=79bbb499264358efc171bf787e3c21c2819974d7)
Is that a Weber performer AST?
why yes, it is
Oh man, those things are great.
Post by: EMAWmeister on July 18, 2014, 11:58:24 AM
AST, I know you said not to clean your grill, but that crap keeps catching on fire and making it harder for me to control my temperature. Should I clean?
yeah i would give it a good scraping but avoid using any detergents. i don't remember saying that about a grill, if i did i meant smoker. sorry to make your grilling experience poor for you.
You did not make the experience poor! Still having an awesome time :cheers:
Post by: AST on July 18, 2014, 12:15:48 PM
AST, I know you said not to clean your grill, but that crap keeps catching on fire and making it harder for me to control my temperature. Should I clean?
yeah i would give it a good scraping but avoid using any detergents. i don't remember saying that about a grill, if i did i meant smoker. sorry to make your grilling experience poor for you.
You did not make the experience poor! Still having an awesome time :cheers:
:Woohoo:
Post by: cDubya on July 19, 2014, 12:07:41 AM
Is that a Weber performer AST?
why yes, it is
Oh man, those things are great.
That's what I use too! Also, thanks for the heads up on the distribution, true TSC'er AST. :cheers:
Post by: Bqqkie Pimp on July 19, 2014, 02:16:27 PM
I failed to realize that the inside of my smoker wasn't big enough to stand up chickens, so I improvised and poked some holes in the side of the tall-boys and shoved 'em in lengthwise.
They've been smoking for about 30 min.
[attachment deleted by admin]
Post by: Bqqkie Pimp on July 19, 2014, 04:29:07 PM
:lick:
[attachment deleted by admin]
Post by: Bqqkie Pimp on July 19, 2014, 05:10:39 PM
:Woot:
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Post by: XocolateThundarr on July 19, 2014, 07:41:25 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F20%2Fasa4ybus.jpg&hash=4888faed345118ca0ca161afad214db7f2013341)
Post by: kim carnes on July 19, 2014, 08:14:03 PM
Post by: XocolateThundarr on July 19, 2014, 08:20:24 PM
you're supposed to put it directly on the grill grates, dumbassReally?
Post by: AST on July 19, 2014, 08:23:33 PM
yes, and then use the PIZZA STONE to set on top off the pizza and smash it down to ensure the best grill marks possibleyou're supposed to put it directly on the grill grates, dumbassReally?
Post by: XocolateThundarr on July 19, 2014, 08:25:59 PM
Post by: AST on July 19, 2014, 09:04:34 PM
I did say first attempt and it still tasted good. Live and learn I guess.
no, you did it perfectly, k. c. is our resident cockroach kind of and i was only just kidding
Post by: tdaver on July 19, 2014, 09:15:10 PM
Post by: kim carnes on July 19, 2014, 10:09:47 PM
I did say first attempt and it still tasted good. Live and learn I guess.
no, you did it perfectly, k. c. is our resident cockroach kind of and i was only just kidding
Dude
Post by: AST on July 19, 2014, 10:20:47 PM
I did say first attempt and it still tasted good. Live and learn I guess.
no, you did it perfectly, k. c. is our resident cockroach kind of and i was only just kidding
Dude
i said "kind of"
Post by: XocolateThundarr on July 19, 2014, 10:55:09 PM
It's a good thing you didn't call him a dumbass.I did say first attempt and it still tasted good. Live and learn I guess.
no, you did it perfectly, k. c. is our resident cockroach kind of and i was only just kidding
Dude
i said "kind of"
Post by: jtksu on July 19, 2014, 11:50:32 PM
I did say first attempt and it still tasted good. Live and learn I guess.
no, you did it perfectly, k. c. is our resident cockroach kind of and i was only just kidding
Dude
i said "kind of"
I misread that and thought you called him a "cockroach kind." Guess I will have to withhold the giant thumbsup I was going to award you. For now, anyway.
Post by: Frankenklein on July 20, 2014, 10:15:31 AM
Post by: Bqqkie Pimp on July 20, 2014, 01:17:37 PM
BP's beer butt chicken looked good
Thank you sir... The masses were pleased.
:thumbsup:
Post by: pissclams on July 20, 2014, 03:28:09 PM
you're supposed to put it directly on the grill grates, dumbass
lol
Post by: steve dave on July 20, 2014, 04:01:28 PM
Post by: AST on July 20, 2014, 04:13:33 PM
Post by: pissclams on July 20, 2014, 04:26:55 PM
Post by: Cire on July 20, 2014, 05:01:10 PM
[attachment deleted by admin]
Post by: steve dave on July 20, 2014, 07:14:25 PM
i am curious as to what their reccommended method of reheating is
Clams favorite cooking apparatus, the crock pot
Post by: meow meow on July 20, 2014, 07:17:22 PM
Cabbage salt pepper garlic parmesian and bacon.
Wrapping and grilling that?
Post by: The Big Train on July 20, 2014, 07:19:43 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F21%2Fjadapu8y.jpg&hash=3963d9083d8301d37006d601fae9ae95ebdb31eb)
Post by: Cire on July 20, 2014, 07:21:59 PM
Sort of shape the fool to keep it together
Post by: meow meow on July 20, 2014, 07:25:33 PM
No the foil was in lieu of not having anything else to sit it on
Sort of shape the fool to keep it together
Any final pics?
Post by: Cire on July 20, 2014, 07:41:54 PM
Had them with some German sausage and potatoes
Post by: jtksu on July 21, 2014, 02:36:15 AM
No the foil was in lieu of not having anything else to sit it on
Sort of shape the fool to keep it together
Any final pics?
I pity the cabbage.
Post by: kslim on July 21, 2014, 06:36:37 PM
Two kc boneless off our cow
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FfQaV0rN.jpg&hash=55c8c52e365995b8f2b5925deea1f6c92cca34dd)
Some vegs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FKTTj2DI.jpg&hash=453358a5aa2d73d6ce33e789ba3e52ffe5ef1f44)
Two flips, hardest part was not eating it right away
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FXcGssTU.jpg&hash=4f326efa6b85ca91f73b876f794e17773811875f)
Finished product
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJEODgJW.jpg&hash=525aa434764f1ed497c4b6c589e07c8a167d2882)
Post by: AST on July 21, 2014, 07:35:50 PM
Post by: kslim on July 21, 2014, 08:01:00 PM
Post by: AST on July 21, 2014, 08:16:59 PM
they look good, whatever you want them to be called
Post by: kslim on July 21, 2014, 08:18:22 PM
well aren't you fancy using strip for fajitaslol if I have them already in the freezer why not
they look good, whatever you want them to be called
Post by: AST on July 21, 2014, 08:22:30 PM
well aren't you fancy using strip for fajitaslol if I have them already in the freezer why not
they look good, whatever you want them to be called
i don't know what you want from me. i said they look good. they look good.
they. look. good.
Post by: kslim on July 21, 2014, 08:25:00 PM
well thank you they were good I'll bring some to dallaswell aren't you fancy using strip for fajitaslol if I have them already in the freezer why not
they look good, whatever you want them to be called
i don't know what you want from me. i said they look good. they look good.
they. look. good.
Post by: jtksu on July 21, 2014, 11:20:18 PM
well aren't you fancy using strip for fajitaslol if I have them already in the freezer why not
they look good, whatever you want them to be called
i don't know what you want from me. i said they look good. they look good.
they. look. good.
Using strips for fajitas does seem kinda silly. :dunno:
Post by: meow meow on July 22, 2014, 09:02:54 AM
Post by: kslim on July 22, 2014, 09:21:20 AM
yeah kslim you dumbass, you should be using horse meat for fajitas, everyone knows that
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fawesomelyluvvie.com%2Fwp-content%2Fuploads%2F2013%2F03%2FShame.gif&hash=82a68a8e4fb2d69a9b15c97654838b7ac48ce7e1)
ill do better guys
Post by: Brock Landers on July 22, 2014, 10:37:30 AM
Post by: cDubya on July 22, 2014, 12:05:08 PM
So, my mom gave me a couple of corned beef briskets because she needed the room on her freezer for something else. One of the briskets is pretty small, a little over 3.5 lbs. Is there any way to turn a corned beef brisket back to a regular brisket? Like what if I soaked it in plain water all day and changed the water every once in a while would all the briny stuff leach out or is that stuff just permanently in there?
Hop in, mother rough rider.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F62E1E1D9-28F9-4EC9-8473-D29B62D5D0C0.jpg&hash=4f0fb021add2e1f79a22fddde13faa5675a25570) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/62E1E1D9-28F9-4EC9-8473-D29B62D5D0C0.jpg.html)
Post by: tdaver on July 22, 2014, 12:12:01 PM
So, my mom gave me a couple of corned beef briskets because she needed the room on her freezer for something else. One of the briskets is pretty small, a little over 3.5 lbs. Is there any way to turn a corned beef brisket back to a regular brisket? Like what if I soaked it in plain water all day and changed the water every once in a while would all the briny stuff leach out or is that stuff just permanently in there?
Make pastrami
Post by: mocat on July 22, 2014, 01:16:49 PM
Oh man, that looks good AST. Details? (On the IPA)
fantastic and smooth. it is from Cigar City out of Florida. it is the only IPA i've had so far that i would actively seek out to have again (this does not include IIIPA as i've had several of those i like)
i just saw this. Cigar City is really great. if you ever go to Tampa, it's about as big there as Boulevard is here
Post by: Brock Landers on July 22, 2014, 01:31:13 PM
So, my mom gave me a couple of corned beef briskets because she needed the room on her freezer for something else. One of the briskets is pretty small, a little over 3.5 lbs. Is there any way to turn a corned beef brisket back to a regular brisket? Like what if I soaked it in plain water all day and changed the water every once in a while would all the briny stuff leach out or is that stuff just permanently in there?
Make pastrami
Yeah, the easy thing to do would just be to smoke it as is for homemade pastrami. But I would probably get tired of it after a couple of Reuben sammiches whereas I could stuff my face for days on end with good brisket.
Post by: tdaver on July 25, 2014, 12:14:55 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2F33yrpu0.jpg&hash=36223059c81396e762ba0da56c62242b7d306280)
Post by: EMAWmeister on July 25, 2014, 12:26:29 AM
Post by: The Big Train on July 25, 2014, 12:32:48 AM
Oh my goodness, tdaver
I 2nd this
Post by: EMAWmeister on July 25, 2014, 12:34:37 AM
Sent from my iPhone using Tapatalk
Post by: bones129 on July 25, 2014, 01:06:40 AM
Post by: meow meow on July 25, 2014, 06:48:37 AM
No work today due to the state holiday Pioneer Day which is something like a Mormon 4th of July. I didn't learn until tonight about the alternate celebration for the rest of us called Pie & Beer Day. The pie will have to wait until next year. Today it was burnt ends and beer.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2F33yrpu0.jpg&hash=36223059c81396e762ba0da56c62242b7d306280)
This is easily top 3 pics posted in this thread, looks so good
Post by: pissclams on July 25, 2014, 08:17:29 AM
Post by: The Tonya Harding of Twitter Users Creep on July 25, 2014, 08:19:17 AM
where's the brisket that spawned those burnt ends? is that a mixture of flat and point?
bend over and ill show ya :lol: :lol:
Post by: tdaver on July 25, 2014, 09:34:28 AM
where's the brisket that spawned those burnt ends? is that a mixture of flat and point?
Mostly point, some flat. I used to find the point half all the time at the local small town Dillons, but nowhere here. Not even a highly recommended meat market. Whole packers and flats are everywhere, so where the hell are all the points? A local rancher at the farmers market last week had split his briskest in two. Rather than separating point and flat, he had just cut them in half so that one piece was mostly flat and one piece was the point with some flat. I'll have to try a real butcher next time.
Post by: pissclams on July 25, 2014, 01:03:08 PM
where's the brisket that spawned those burnt ends? is that a mixture of flat and point?
Mostly point, some flat. I used to find the point half all the time at the local small town Dillons, but nowhere here. Not even a highly recommended meat market. Whole packers and flats are everywhere, so where the hell are all the points? A local rancher at the farmers market last week had split his briskest in two. Rather than separating point and flat, he had just cut them in half so that one piece was mostly flat and one piece was the point with some flat. I'll have to try a real butcher next time.
i've tried to buy just the points as well, here in KC. as you said, no one sells them, even places like mcgonigles won't. . i would guess they make their way into hamburger or whatever. but ya, they sell a crap load of flats so i figured it'd be easy to procure them. not so.
Post by: Cire on July 25, 2014, 01:45:08 PM
Probably right about hamburger.
Post by: tdaver on July 25, 2014, 01:47:12 PM
i would guess they make their way into hamburger or whatever. but ya, they sell a crap load of flats so i figured it'd be easy to procure them. not so.
It's a travesty, maybe not so much here, but certainly in KC where everyone knows what to do with them. And who is buying all of the flats? Mind blowing.
Post by: tdaver on July 25, 2014, 01:50:23 PM
I questioned why even have the flat the point was so good.
Agree 100% on this
Post by: HerrSonntag on July 25, 2014, 03:37:47 PM
You can eat pastrami, straight up. Pro tip.So, my mom gave me a couple of corned beef briskets because she needed the room on her freezer for something else. One of the briskets is pretty small, a little over 3.5 lbs. Is there any way to turn a corned beef brisket back to a regular brisket? Like what if I soaked it in plain water all day and changed the water every once in a while would all the briny stuff leach out or is that stuff just permanently in there?
Make pastrami
Yeah, the easy thing to do would just be to smoke it as is for homemade pastrami. But I would probably get tired of it after a couple of Reuben sammiches whereas I could stuff my face for days on end with good brisket.
Post by: mocat on July 25, 2014, 03:45:21 PM
Post by: asava on July 25, 2014, 03:47:45 PM
You can eat pastrami, straight up. Pro tip.So, my mom gave me a couple of corned beef briskets because she needed the room on her freezer for something else. One of the briskets is pretty small, a little over 3.5 lbs. Is there any way to turn a corned beef brisket back to a regular brisket? Like what if I soaked it in plain water all day and changed the water every once in a while would all the briny stuff leach out or is that stuff just permanently in there?
Make pastrami
Yeah, the easy thing to do would just be to smoke it as is for homemade pastrami. But I would probably get tired of it after a couple of Reuben sammiches whereas I could stuff my face for days on end with good brisket.
yeah i could stuff my face for days on end with good pastrami. don't know where brock was going with this.
Post by: kslim on July 25, 2014, 04:48:34 PM
The shoulder
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FknGTT79.jpg&hash=9a45f3fae4a540759aeda3be0993e3b943a94475)
The ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FmIZNsKV.jpg&hash=bba03536e3417dd9025ae2299ad24017600bd332)
Post by: Cire on July 25, 2014, 04:52:15 PM
Post by: _33 on July 25, 2014, 04:57:43 PM
Post by: Gooch on July 25, 2014, 04:59:46 PM
Post by: Cire on July 25, 2014, 06:18:25 PM
[attachment deleted by admin]
Post by: tdaver on July 25, 2014, 10:27:17 PM
Post by: jtksu on July 26, 2014, 03:30:47 AM
should you brine chicken leg quarters? Or is that just for boneless cuts of chicken, pork, etc.
Definitely could, probably dont to have to. If it was a whole bird, eff yes.
Post by: Cire on July 26, 2014, 08:09:07 AM
Post by: CNS on July 26, 2014, 05:09:00 PM
Post by: The Big Train on July 26, 2014, 08:15:57 PM
Fajita night
homemade steak fajitas are simply the best :drool:
Post by: Emo EMAW on July 26, 2014, 10:02:50 PM
Sent using Tapatalk Elite on iPhone 6
Post by: HerrSonntag on July 27, 2014, 11:12:27 AM
Part of the joy of fajitas for me is turning a ridiculously cheap piece of meat into a masterpiece. Getting to tougher to find the meat tho.I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
Sent using Tapatalk Elite on iPhone 6
Post by: pissclams on July 27, 2014, 11:30:45 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F06sb1LA.jpg&hash=2e3b5b08aec634e3476cb6990e2c69cf141a781f)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FICHlMlS.jpg&hash=ca335ae313c8fa9ccdd7fcfc5763c7c5beb00016)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FfsgVOvx.jpg&hash=cdd0369655c14a1033aa20b6b547c6404df0198c)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJhqEOLF.jpg&hash=f79adad4fa6bdd0d88451a30e3bfae5e652c8f71)
Post by: star seed 7 on July 27, 2014, 11:32:46 AM
Post by: pissclams on July 27, 2014, 11:34:17 AM
Post by: Cire on July 27, 2014, 12:32:35 PM
Post by: jtksu on July 27, 2014, 04:54:33 PM
Part of the joy of fajitas for me is turning a ridiculously cheap piece of meat into a masterpiece. Getting to tougher to find the meat tho.I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
Sent using Tapatalk Elite on iPhone 6
Kinda sad how the "butchers" in most places seldom do much actual butchering. Maybe try a larger/nicer Dillons? The amount of services available seems to increase quite a bit the bigger they build them.
Post by: Emo EMAW on July 27, 2014, 04:56:20 PM
Part of the joy of fajitas for me is turning a ridiculously cheap piece of meat into a masterpiece. Getting to tougher to find the meat tho.I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
Sent using Tapatalk Elite on iPhone 6
I don't think either the hyvee or the hen house next to me do either. Or they want 7 bucks a pound for it.
Sent using Tapatalk Elite on iPhone 6
Post by: jtksu on July 27, 2014, 05:00:42 PM
Part of the joy of fajitas for me is turning a ridiculously cheap piece of meat into a masterpiece. Getting to tougher to find the meat tho.I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
Sent using Tapatalk Elite on iPhone 6
I don't think either the hyvee or the hen house next to me do either. Or they want 7 bucks a pound for it.
Sent using Tapatalk Elite on iPhone 6
rough ridin' foodies driving up the prices like the hipsters with the formerly cheap beer.
Post by: AST on July 27, 2014, 05:38:08 PM
stuffed with shrimp, veggies, breadcrumbs & parmesan and then wrapped with bacon or prosciutto and onto the grill.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_172134_zpsfdd45ae8.jpg&hash=69a3e0058229281e980986366ac9c6e9324edf89)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_172424_zpsa40a679a.jpg&hash=5ef9a8376a1b042c6e16df4c98f19252bb68070c)
Post by: jtksu on July 27, 2014, 05:42:47 PM
a coworker gave me a bunch of sweet peppers friday so i'm going to pickle some and then decided to make sunday dinner out of the rest.
stuffed with shrimp, veggies, breadcrumbs & parmesan and then wrapped with bacon or prosciutto and onto the grill.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_172134_zpsfdd45ae8.jpg&hash=69a3e0058229281e980986366ac9c6e9324edf89)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_172424_zpsa40a679a.jpg&hash=5ef9a8376a1b042c6e16df4c98f19252bb68070c)
Okay, so what are sweet peppers? Like the guys that look like small bell peppers?
Post by: AST on July 27, 2014, 06:00:33 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_175357_zps4c875f0a.jpg&hash=1c3d3e4ad70dd26fe131e448879809ca1fa66faf)
Post by: jtksu on July 27, 2014, 10:34:16 PM
Post by: Boom Roasted on July 28, 2014, 06:55:20 AM
Post by: ChiComCat on July 28, 2014, 10:01:35 AM
Post by: Emo EMAW on July 28, 2014, 10:12:38 AM
I'm taking on a big ass brisket Wednesday. Right now I would say my record is 0-1-1 against the brisket. Will try to remember to take pics. The one I have doesn't look very fatty - I am concerned about this.
A win here and you could get out of group play.
Post by: AST on July 28, 2014, 10:25:40 AM
Post by: Shooter Jones on July 28, 2014, 10:43:14 AM
these are the small ones i'm pickling. i've always called them sweet peppers, have know idea what they are really called
I'm probably wrong, but would these happen to be peperoncini's? I say it, pepper-chee-knee, which is probably wrong as well. Only reason I suggest these is cause a CO hippie got mad at me for referring to them as sweet banana peppers one time, was a weird moment.
Post by: AST on July 28, 2014, 11:02:23 AM
these are the small ones i'm pickling. i've always called them sweet peppers, have know idea what they are really called
I'm probably wrong, but would these happen to be peperoncini's? I say it, pepper-chee-knee, which is probably wrong as well. Only reason I suggest these is cause a CO hippie got mad at me for referring to them as sweet banana peppers one time, was a weird moment.
you know what, they very well could be, the problem is i just don't know. i just call them that becaause they are peppers and more sweet than hot.
Post by: pissclams on July 28, 2014, 12:09:04 PM
I'm taking on a big ass brisket Wednesday. Right now I would say my record is 0-1-1 against the brisket. Will try to remember to take pics. The one I have doesn't look very fatty - I am concerned about this.12-13 pounds? you won't screw up a brisket as long as you keep that temp down in the 250 range and pull it when it hits the 190-195 range, you'll know when it's done when the thermometer slides in like butter in several different spots on the flat.
Post by: Cire on July 28, 2014, 03:54:26 PM
Post by: cDubya on July 28, 2014, 07:16:12 PM
Post by: CNS on July 28, 2014, 07:18:32 PM
If that doesn't work, start one up.
Post by: cDubya on July 28, 2014, 07:40:25 PM
There is a white midwesterners gardening thread.
If that doesn't work, start one up.
But I'm not a midwesterner. :dunno: lol
Post by: CNS on July 28, 2014, 07:54:11 PM
Post by: cDubya on July 28, 2014, 07:58:54 PM
I don't think we have a white denial thread.
Noted. I may start that one at some point, but posted in the suggested thread. Thanks.
Carry on with the brisket talk.
Post by: Boom Roasted on July 29, 2014, 07:04:44 PM
Post by: star seed 7 on July 29, 2014, 07:22:24 PM
Post by: Boom Roasted on July 29, 2014, 07:33:06 PM
Post by: Spracne on July 29, 2014, 07:35:56 PM
Post by: jtksu on July 29, 2014, 11:23:42 PM
Corn? Boom, roasted.
I always leave the husk on. Am I doing it wrong? :confused:
Post by: Boom Roasted on July 30, 2014, 06:31:36 AM
Post by: jtksu on July 30, 2014, 12:21:23 PM
I do it both ways. Since I was doing steaks I pulled off the husk so they would cook quicker. If I was doing brats or chicken I would probably leave it on.
Any difference in flavor? In the husks just pretty much steams it...
Post by: Boom Roasted on July 30, 2014, 03:49:47 PM
Post by: puniraptor on July 31, 2014, 04:49:07 PM
still craving it and have been all day
may have to make another trip out to ol rays
Post by: EMAWmeister on August 01, 2014, 12:30:11 AM
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
Post by: The Big Train on August 01, 2014, 12:38:07 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
Post by: EMAWmeister on August 01, 2014, 12:39:27 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?
Post by: The Big Train on August 01, 2014, 12:50:35 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?
I will be 100% honest, I have no idea what the good stuff is made of, BUT, I know what it tastes like, and it is true KC born.
Having been away from KC for a year, I lost my knowledge :cry:
Post by: EMAWmeister on August 01, 2014, 12:51:51 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?
I will be 100% honest, I have no idea what the good stuff is made of, BUT, I know what it tastes like, and it is true KC born.
Having been away from KC for a year, I lost my knowledge :cry:
Ha, you're good. Thinking of grilling a whole chicken on Saturday. Should be my first real grilling challenge.
Post by: The Big Train on August 01, 2014, 12:55:32 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?
I will be 100% honest, I have no idea what the good stuff is made of, BUT, I know what it tastes like, and it is true KC born.
Having been away from KC for a year, I lost my knowledge :cry:
Ha, you're good. Thinking of grilling a whole chicken on Saturday. Should be my first real grilling challenge.
Grill the crap out of that thing! Maybe with some local KC flavor :drool:
Post by: bones129 on August 01, 2014, 01:35:27 AM
Post by: Cire on August 01, 2014, 09:06:47 AM
Anyone have some advice or a good primer for a novice who wants to become a stud griller?
Gas
Season season season
Get a good INsant read thermometer to stick your meat.
Chicken will go from 130 internal to 160 VERY FAST so if you are doing breasts be aware or they will be dry.
Steak
Really high heat buy thick learn to feel for doneness.
Pork chops.
same idea as steak. but you've got to cook longer.
Post by: jtksu on August 01, 2014, 03:06:56 PM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.
I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.
mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.
Hipster grillers! :runaway:
Post by: Cire on August 01, 2014, 10:11:51 PM
[attachment deleted by admin]
Post by: Tobias on August 01, 2014, 10:12:24 PM
Not grilling but
ACCEPTED!
Post by: star seed 7 on August 01, 2014, 10:15:17 PM
Post by: Cire on August 01, 2014, 10:23:04 PM
Post by: AST on August 02, 2014, 06:56:14 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140802_063929_zps01377eca.jpg&hash=057d221010d2d24d3cff0a5049ad43ec17a9df93)
Post by: CNS on August 02, 2014, 10:03:46 AM
Not grilling but
Oh man!
I will be working with these this weekend too. Shrimp, crawfish, and crab gumbo coming up!
I wish I lived closer to the coast so that I could get fresh stuff like that.
Post by: Boom Roasted on August 02, 2014, 10:09:45 AM
Post by: CNS on August 02, 2014, 10:12:02 AM
Post by: cDubya on August 02, 2014, 11:38:12 AM
Post by: 8manpick on August 02, 2014, 01:50:12 PM
Man, makes me miss LA. Crawfish pie, yum.I think only a West Virginian would miss Louisiana
Post by: 8manpick on August 02, 2014, 01:50:44 PM
Post by: cDubya on August 02, 2014, 01:59:42 PM
Just kidding cdub, I'm sure the food is wonderful
Probably should've said it makes me miss New Orleans. The food and music/nightlife usually outweighed all the bad stuff.
Post by: EMAWmeister on August 02, 2014, 04:20:56 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F417LyHTApdL._SX300_.jpg&hash=8a69b2ac904f07ebb84e1fac8dcc112ef32f0881)
Post by: wetwillie on August 02, 2014, 04:36:22 PM
Picked up one of these, my grilled chicken is now a smoked chicken. We'll see how it goes.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F417LyHTApdL._SX300_.jpg&hash=8a69b2ac904f07ebb84e1fac8dcc112ef32f0881)
Nice, do you soak your chips real well first?
Post by: EMAWmeister on August 02, 2014, 04:37:27 PM
Picked up one of these, my grilled chicken is now a smoked chicken. We'll see how it goes.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F417LyHTApdL._SX300_.jpg&hash=8a69b2ac904f07ebb84e1fac8dcc112ef32f0881)
Nice, do you soak your chips real well first?
30-45 minutes
Post by: kslim on August 02, 2014, 05:01:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FGFgZUl3.jpg&hash=f54e82aefb1fb2b6c66917341e75b673a43b8cba)
Post by: AST on August 02, 2014, 09:03:14 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140802_185222_zpsd4e225fc.jpg&hash=251e0d35f39ff08cf9e0d15f76e0c3b37d361223)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140802_184504_zpsa1ffc0cd.jpg&hash=56330e0c53c96c870c690207b933574d5df15db1)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140802_185852_zps202812df.jpg&hash=88b8bc884be2798c568eb826778f6fdfe5f04366)
Post by: kslim on August 02, 2014, 09:06:30 PM
Post by: jtksu on August 02, 2014, 11:34:06 PM
eff
eff, indeed.
Post by: Tobias on August 02, 2014, 11:38:50 PM
Post by: CNS on August 03, 2014, 09:11:39 AM
Post by: star seed 7 on August 03, 2014, 09:35:26 AM
i roasted a whole chicken for the first time today - those things are gross and have insides and stuff
And bones :Yuck:
Post by: kansas_troll_patrol on August 03, 2014, 01:19:11 PM
This is also the first time I'm smoking at our new house. My wife and I took possession of our first home on the 16th. I'm embarrassed that it took me 1/2 a month to smoke something. Hopefully this chicken will be worth the wait.
Here are the pre cook pics. Enjoy & I'll update later with more pictures
The setup
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FX3bWuyK.jpg&hash=37d26533f3f74d20418c3a18d94e782a624677e0)
All rubbed down and going in the smoker
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FiL7Yhg6.jpg&hash=3100341a06fc01f788c3edfce67d43dd9b26c314)
Smoke baby smoke
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FImmadQP.jpg&hash=c41b1427480c284cb12d7b56f17b43fcba82f806)
My trusted assistant Sir Winston Churchill II (Winston for short) helping me maintain temp
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FQ23dJtG.jpg&hash=135ae5e75461b91e778d07e68391fdac8724271c)
Post by: WillieWatanabe on August 03, 2014, 03:33:04 PM
Post by: AST on August 03, 2014, 03:37:49 PM
Post by: kslim on August 03, 2014, 03:57:47 PM
looking goodhappy b day buddy
Post by: AST on August 03, 2014, 04:13:02 PM
thanks man!looking goodhappy b day buddy
Post by: kansas_troll_patrol on August 03, 2014, 05:53:43 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FyR8QcJr.jpg&hash=16a6904bd4028098dd3dd8d82ae958ad34e32d0f)
A few ATB's as well
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FsqfROVa.jpg&hash=683df6e254bcdaa098b8e234ddcd68e252593d98)
It just pulls from the bones
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F7xS0ynn.jpg&hash=d21e47eb6a6e4040767a76ab316e4848900dd5be)
Add some cheesy potatoes and I'm good to go
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FzoMtzU9.jpg&hash=28a70447a5d84a1454be7f45d6a429c86f6aff82)
Post by: pissclams on August 03, 2014, 06:13:12 PM
Post by: pissclams on August 03, 2014, 06:13:35 PM
Post by: tdaver on August 03, 2014, 07:44:32 PM
Post by: AppleJack on August 03, 2014, 09:10:27 PM
Post by: kansas_troll_patrol on August 04, 2014, 09:51:45 AM
what's in those spuds, son
Those are created by my wife. I'm not sure of everything in them. I know it's cheese, sour cream, and cream of chicken soup. Basically, they are the healthiest thing a person can eat.
Post by: pissclams on August 04, 2014, 09:54:59 AM
what's in those spuds, son
Those are created by my wife. I'm not sure of everything in them. I know it's cheese, sour cream, and cream of chicken soup. Basically, they are the healthiest thing a person can eat.
are they made with frozen hash brown potatoes?
Post by: kansas_troll_patrol on August 04, 2014, 10:29:49 AM
what's in those spuds, son
Those are created by my wife. I'm not sure of everything in them. I know it's cheese, sour cream, and cream of chicken soup. Basically, they are the healthiest thing a person can eat.
are they made with frozen hash brown potatoes?
Yup....quick and easy
Post by: pissclams on August 04, 2014, 01:02:20 PM
Post by: Boom Roasted on August 07, 2014, 07:09:47 PM
Post by: nicname on August 07, 2014, 07:17:48 PM
Made one of my faves tonight. Grilled steelhead filets with a bbq rub, grilled over direct heat with a smoker pouch going (apple), before moving over to indirect heat and a little Gates sauce for a finish.
nomnomnom.
Post by: AST on August 07, 2014, 07:31:44 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F08%2Fu5a2urym.jpg&hash=fb12edae5f5deab5973eadea6026f97478e1ac93)
those grillmarks though :love:
Post by: AST on August 09, 2014, 09:32:20 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140809_191741_zpsd24b1e78.jpg&hash=f5821f00fcaf9b665137a27c9bb3af6ed2c49039)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140809_192955_zps4b9448f1.jpg&hash=3ee460a0d8e100e979f60ba86c89b89472ec8e8e)
Post by: Cire on August 09, 2014, 09:36:15 PM
Post by: KST8FAN on August 11, 2014, 12:54:02 AM
Tom
[attachment deleted by admin]
Post by: The Big Train on August 11, 2014, 12:58:07 AM
Post by: KST8FAN on August 11, 2014, 12:19:36 PM
looks tiny and blurry but sounds like it was good and a blast, thanks for sharing Tom!
:facepalm: I suck at attaching pictures. Any tips appreciated.
Tom
Post by: Cire on August 11, 2014, 04:02:28 PM
tapatalklooks tiny and blurry but sounds like it was good and a blast, thanks for sharing Tom!
:facepalm: I suck at attaching pictures. Any tips appreciated.
Tom
Post by: star seed 7 on August 11, 2014, 06:18:07 PM
tapatalklooks tiny and blurry but sounds like it was good and a blast, thanks for sharing Tom!
:facepalm: I suck at attaching pictures. Any tips appreciated.
Tom
WARNING VIRUS
Post by: wetwillie on August 14, 2014, 10:48:56 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F14%2Ff81818577db00cac90b240611d14fc1f.jpg&hash=b03c38b8ed29988336f4c0faf036344a7b65b086)
Post by: Spracne on August 14, 2014, 10:50:38 PM
Post by: The Big Train on August 14, 2014, 10:51:37 PM
Post by: wetwillie on August 14, 2014, 10:58:10 PM
Did blumpkin's gf assemble the first sandwich?I contemplated not posting that one but I knew you deserved a crack at it.
Post by: Spracne on August 14, 2014, 10:59:05 PM
Did blumpkin's gf assemble the first sandwich?I contemplated not posting that one but I knew you deserved a crack at it.
Nutella?
Post by: wetwillie on August 14, 2014, 10:59:34 PM
Does work related count as your own? Need a ruling for this Johnsonville employee.Definitely not work related, I'll bet AST can probably guess where it came from and what sandwich it was.
Post by: Tobias on August 14, 2014, 11:09:09 PM
Post by: jtksu on August 14, 2014, 11:15:00 PM
that is a lot to take in
I honestly have no idea WTF is going on there. Are those hush puppies on that bottom sandwich?
Post by: AST on August 14, 2014, 11:33:36 PM
you stumped me but i'm gonna need to go there now, wherever it is.
Post by: wetwillie on August 15, 2014, 05:27:28 AM
the bottom one looks like chopped brisket, sausage & cheese. the top one i haven't a clue.Nutella peanut butter and bacon. You nailed the other one. These delicious sandwiches were from the butchers son food truck which can be found most days at klyde Warren park.
you stumped me but i'm gonna need to go there now, wherever it is.
Post by: AST on August 15, 2014, 07:09:01 AM
the bottom one looks like chopped brisket, sausage & cheese. the top one i haven't a clue.Nutella peanut butter and bacon. You nailed the other one. These delicious sandwiches were from the butchers son food truck which can be found most days at klyde Warren park.
you stumped me but i'm gonna need to go there now, wherever it is.
new it had to be a food truck with that wrapper, just couldn't figure out which one. guess i need to go to clyde warren park now.
Post by: Institutional Control on August 15, 2014, 08:56:26 AM
Post by: AST on August 15, 2014, 09:21:26 AM
Klyde Warren Park is one of the best things to ever happen to downtown. However, every time I try to hit the trucks there it's just Indian food and ice cream.
:Wha: i didn't know you are a metroplexian
Post by: meow meow on August 15, 2014, 02:23:42 PM
Klyde Warren Park is one of the best things to ever happen to downtown. However, every time I try to hit the trucks there it's just Indian food and ice cream.
:Wha: i didn't know you are a metroplexian
you guys are gonna get together and pet each other's beards, aren't you!
Post by: jtksu on August 15, 2014, 02:45:25 PM
Klyde Warren Park is one of the best things to ever happen to downtown. However, every time I try to hit the trucks there it's just Indian food and ice cream.
:Wha: i didn't know you are a metroplexian
you guys are gonna get together and pet each other's beards, aren't you!
:sdeek:
Post by: AST on August 15, 2014, 02:53:03 PM
Post by: Institutional Control on August 15, 2014, 02:55:39 PM
Yep. 16 years now.Klyde Warren Park is one of the best things to ever happen to downtown. However, every time I try to hit the trucks there it's just Indian food and ice cream.
:Wha: i didn't know you are a metroplexian
Post by: tdaver on August 15, 2014, 03:39:40 PM
Post by: AST on August 15, 2014, 04:49:01 PM
Post by: XocolateThundarr on August 16, 2014, 08:27:28 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F16%2F37aa37cc05e5c7f796a88a23a2940841.jpg&hash=82fb4731a0294fc9cc9bc7ad02d49c98664cd5a4)
Post by: The Big Train on August 16, 2014, 11:44:55 PM
Post by: Stevesie60 on August 17, 2014, 01:34:16 AM
Post by: AST on August 17, 2014, 08:09:01 AM
Haven't really kept up on this thread but definitely will now. Do you guys have any fairly simple yet awesome marinades for chicken/steak/pork chops?
for chicken i generally brine for about 12 hours.
1gallon water, 1 cup salt, 1 cup sugar, fresh rosemary, crushed fresh garlic
for pork i do the same but use thyme & sage instead of rosemary
for beef, don't usually do anything but if it needs something, 1 part soy, 1 part worcest, 1 part triple strength beef base
then just him em with coarse kosher or sea salt and fresh ground pepper and onto the grill
Post by: AST on August 17, 2014, 08:09:36 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_075532_zps1336c771.jpg&hash=85113a8de4830f9ea71f46c9a3dc0c1c9a4e4a57)
and dropped some beef chuck rib pieces on for lunch
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_081553_zpsddb2728c.jpg&hash=7d404b582e057a3cdd722b1252e19844751472fe)
Post by: pissclams on August 17, 2014, 09:01:38 AM
Haven't really kept up on this thread but definitely will now. Do you guys have any fairly simple yet awesome marinades for chicken/steak/pork chops?
1 tablespoon of white vinegar
2 cloves of garlic minced
1/2 teaspoon of salt
1/2 teaspoon of crumbled dried oregano
1/8 teaspoon of ground pepper
1/4 teaspoon of mild chili peppers finely minced (the key is to make sure they are VERY finely minced
6 ounces of pineapple juice
2 tablespoons of lime juice
1 tablespoon of vegetable oil
shits dope
Post by: CNS on August 17, 2014, 09:46:30 AM
Update: Updating Tapatalk took care of the hosting BS!
Post by: 06wildcat on August 17, 2014, 11:26:10 AM
Tonight's dinner.
Post by: AST on August 17, 2014, 12:55:11 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_123220_zpsa73a7a9d.jpg&hash=419ef4cae47acaa9f03dc0a980544d25b0f9ab24)
Post by: yoga-like_abana on August 17, 2014, 12:56:43 PM
lunch is doneI'll send you some new glarus you send some of that
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_123220_zpsa73a7a9d.jpg&hash=419ef4cae47acaa9f03dc0a980544d25b0f9ab24)
Post by: AST on August 17, 2014, 12:59:04 PM
lunch is doneI'll send you some new glarus you send some of that
i really do need to get a food shipping protocol in place. i have been lazy about it though. this might be just the thing that would convince me to research it though.
Post by: pissclams on August 17, 2014, 01:25:47 PM
Post by: Stevesie60 on August 17, 2014, 01:34:11 PM
Haven't really kept up on this thread but definitely will now. Do you guys have any fairly simple yet awesome marinades for chicken/steak/pork chops?
1 tablespoon of white vinegar
2 cloves of garlic minced
1/2 teaspoon of salt
1/2 teaspoon of crumbled dried oregano
1/8 teaspoon of ground pepper
1/4 teaspoon of mild chili peppers finely minced (the key is to make sure they are VERY finely minced
6 ounces of pineapple juice
2 tablespoons of lime juice
1 tablespoon of vegetable oil
shits dope
Fairly simple as in like, 5 ingredients tops.
Post by: pissclams on August 17, 2014, 01:34:42 PM
Haven't really kept up on this thread but definitely will now. Do you guys have any fairly simple yet awesome marinades for chicken/steak/pork chops?
1 tablespoon of white vinegar
2 cloves of garlic minced
1/2 teaspoon of salt
1/2 teaspoon of crumbled dried oregano
1/8 teaspoon of ground pepper
1/4 teaspoon of mild chili peppers finely minced (the key is to make sure they are VERY finely minced
6 ounces of pineapple juice
2 tablespoons of lime juice
1 tablespoon of vegetable oil
shits dope
Fairly simple as in like, 5 ingredients tops.
italian dressing!
Post by: AST on August 17, 2014, 01:49:15 PM
i hope that's not boxed pasta salad.
i hope you're not a boxed pasta salad.
Post by: pissclams on August 17, 2014, 01:55:29 PM
i made this recipe last week, would highly recommendo
http://allrecipes.com/recipe/antipasto-pasta-salad/
Post by: AST on August 17, 2014, 01:57:43 PM
Post by: pissclams on August 17, 2014, 02:03:45 PM
Post by: Dr Rick Daris on August 17, 2014, 02:16:19 PM
Post by: kim carnes on August 17, 2014, 02:24:53 PM
i'm smoking some ribs today, you guys. i have a cheap electric box smoker that has basically stopped smoking (patch?). lol. anyway, i went and got a metal tin bread maker type thing and put some charcoal in it and then through wood chips on top and it's going like an animal now. problem though, just noticed the charcoal is heating up the place too much. temp is now at 254 and the smoker is set to 225. dunno. gonna pull it out and take some charcoal out. on a scale of 1-v rednecky, how bad is my contraption?
dumbass
Post by: Dr Rick Daris on August 17, 2014, 02:33:06 PM
i'm smoking some ribs today, you guys. i have a cheap electric box smoker that has basically stopped smoking (patch?). lol. anyway, i went and got a metal tin bread maker type thing and put some charcoal in it and then through wood chips on top and it's going like an animal now. problem though, just noticed the charcoal is heating up the place too much. temp is now at 254 and the smoker is set to 225. dunno. gonna pull it out and take some charcoal out. on a scale of 1-v rednecky, how bad is my contraption?
dumbass
yeah. in hindsight, it was a pretty rhetorical question. oh well. time for a new smoker i guess.
Post by: AST on August 17, 2014, 02:33:50 PM
Post by: kslim on August 17, 2014, 04:34:50 PM
how about some god damn whataburger ketchup for Christ sakelunch is doneI'll send you some new glarus you send some of that
i really do need to get a food shipping protocol in place. i have been lazy about it though. this might be just the thing that would convince me to research it though.
Post by: AST on August 17, 2014, 04:47:52 PM
how about some god damn whataburger ketchup for Christ sakelunch is doneI'll send you some new glarus you send some of that
i really do need to get a food shipping protocol in place. i have been lazy about it though. this might be just the thing that would convince me to research it though.
for some new glarus, you got a deal! seriously tho, pm me your address and i will get you your based ketchup, spicy & original.
Post by: cDubya on August 17, 2014, 05:12:59 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F309E1206-A010-48D0-8D5D-6062C0B0C550.jpg&hash=a18d9da97a92cfc4793d407a14f500dd12b5b0c4) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/309E1206-A010-48D0-8D5D-6062C0B0C550.jpg.html)
Post by: AST on August 17, 2014, 05:18:44 PM
Post by: AST on August 17, 2014, 06:15:08 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_175941_zps785be2f1.jpg&hash=da921bf6ca653286a4c37a1f23ca86c0d9d4caf8)
Post by: Dub on August 17, 2014, 06:44:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.tinypic.com%2F155jwg0.jpg&hash=b2bceaeacc1e2e6b5df6047f317b61cdddb589aa)
Post by: kslim on August 17, 2014, 06:47:28 PM
brisket readyi bid on the wrong thing
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_175941_zps785be2f1.jpg&hash=da921bf6ca653286a4c37a1f23ca86c0d9d4caf8)
Post by: cDubya on August 17, 2014, 07:06:48 PM
Post by: AST on August 17, 2014, 09:02:55 PM
Good lord, AST. You're on a whole other level.
just get a little better every day
Post by: 06wildcat on August 17, 2014, 09:18:39 PM
Lighter crust than AST...straight water vinegar mop sauce tho
Post by: AST on August 17, 2014, 09:20:19 PM
Post by: AST on August 21, 2014, 09:51:17 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_094507_zps65d601c5.jpg&hash=0722030ac6bb9344a3ca783e83a0a92c44cfed9f)
Post by: Gooch on August 21, 2014, 10:27:18 AM
6lb point and 9lb butt coming along nicelyYour Cardiologist must be a very busy man.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_094507_zps65d601c5.jpg&hash=0722030ac6bb9344a3ca783e83a0a92c44cfed9f)
Post by: pissclams on August 21, 2014, 12:11:20 PM
Post by: AST on August 21, 2014, 01:49:24 PM
Post by: AST on August 21, 2014, 08:52:33 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_143414_zpsf42a2319.jpg&hash=9abc9169f62b56c96e02f97a9e5babb7c8e335e6)
pulled pork turned out good.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_144129_zps87d9e5fd.jpg&hash=584084bd25da2eeb295673e188756ba2cad98e38)
party turned out good. all is good. good.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_172633_zps344f0bb9.jpg&hash=152a34c675728d4fd51c5603c73cd2856bee3868)
Post by: AppleJack on August 21, 2014, 08:56:27 PM
Post by: CNS on August 21, 2014, 09:05:54 PM
Post by: pissclams on August 21, 2014, 09:12:39 PM
Post by: AST on August 21, 2014, 09:18:31 PM
Price chopper has a huge sale on pork butts today. Bought two. Havent done pulled pork yet on the WSM, but looks like sunday will be pork butt sink or swim day.
^^ just some butt stuff
Post by: AST on August 21, 2014, 09:18:48 PM
Post by: CNS on August 21, 2014, 09:36:33 PM
Post by: AST on August 21, 2014, 09:50:17 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
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_214634_zps8082fc7e.jpg&hash=5faa5a64a67dea308fbf176eb81ea31645c4dcea)
Post by: Tobias on August 21, 2014, 09:53:30 PM
Post by: CNS on August 21, 2014, 09:57:03 PM
what's a turbinado
Sugar in the raw is a turbinado sugar.
AST, thanks a bunch.
Post by: Tobias on August 21, 2014, 09:58:14 PM
Post by: AST on August 21, 2014, 10:02:45 PM
what's a turbinado
Sugar in the raw is a turbinado sugar.
AST, thanks a bunch.
no problemo amigo. one thing i will say is you might go with an 1/8 cup on the cayenne. that rub comes in pretty hot.
Post by: CNS on August 21, 2014, 10:12:06 PM
Post by: AST on August 21, 2014, 10:22:56 PM
Post by: Spracne on August 21, 2014, 10:27:10 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
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_214634_zps8082fc7e.jpg&hash=5faa5a64a67dea308fbf176eb81ea31645c4dcea)
Have you felt the satisfaction of crossing any of those items off your list? Let me tell you, it is heavenly.
Post by: CNS on August 23, 2014, 08:06:30 PM
Just finished rubbing my butt.
AST, what else do you use this rub for? It smells fantastic.
Post by: star seed 7 on August 23, 2014, 08:50:28 PM
Post by: AST on August 23, 2014, 10:56:09 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F24%2Furaqytuz.jpg&hash=ee318dc8f51406b495c67c46d580c7a312a5b625)
Just finished rubbing my butt.
AST, what else do you use this rub for? It smells fantastic.
pork ribs. slc's, spares & country style.
Ast your bark is bitb wow
thanks man :cheers:
Post by: Spracne on August 23, 2014, 10:59:45 PM
Post by: Tobias on August 24, 2014, 06:57:06 AM
spares looks a lot like spracne to us speed readers :sdeek:
slow down, spaces
Post by: CNS on August 24, 2014, 10:21:22 AM
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?
Post by: Cire on August 24, 2014, 11:48:28 AM
Post by: CNS on August 24, 2014, 07:32:59 PM
Turned out pretty great.
Thanks for the recipe, AST. Fam loves it.
Post by: star seed 7 on August 24, 2014, 07:39:36 PM
Post by: AST on August 24, 2014, 07:42:06 PM
looks delicious, 10/10 would eat
Post by: p1k3 on August 24, 2014, 07:51:03 PM
Post by: EMAWmeister on August 24, 2014, 08:09:26 PM
Sent from my iPhone using Tapatalk
Post by: jtksu on August 24, 2014, 11:32:01 PM
Grilled some wings tonight. Sriracha and Honey glaze! :excited: (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F25%2Fdygany7u.jpg&hash=6a3a050e49b4c9247f71186ef274cb5fb4e788eb)
Sent from my iPhone using Tapatalk
eff. I want to eat that.
Post by: star seed 7 on August 24, 2014, 11:46:48 PM
Post by: The Tonya Harding of Twitter Users Creep on August 25, 2014, 10:37:05 AM
Post by: Mikeyis4dcats on August 25, 2014, 11:07:37 AM
Post by: XocolateThundarr on August 25, 2014, 11:58:21 AM
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
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_214634_zps8082fc7e.jpg&hash=5faa5a64a67dea308fbf176eb81ea31645c4dcea)
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.
Post by: CNS on August 25, 2014, 01:20:18 PM
Post by: CNS on August 25, 2014, 01:22:19 PM
Post by: AST on August 25, 2014, 01:25:37 PM
it is what i call a base pork rub but can be tinkered with to your liking
Post by: CNS on August 25, 2014, 01:33:29 PM
i actually add sage to it on occasion :runaway:
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.
Post by: pissclams on August 25, 2014, 02:11:41 PM
i actually add sage to it on occasion :runaway:
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
Post by: jtksu on August 25, 2014, 11:08:17 PM
Would try boneless version
I'll never understand the boneless wings faction.
Post by: Skipper44 on August 29, 2014, 12:45:37 PM
(https://lh6.googleusercontent.com/UiPrL5L8Ad31l_3WebC4321jPYnWRolS9d1AYAAarHE=s192-p-no)
Post by: cDubya on August 29, 2014, 09:10:19 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2FAA88F437-DEB7-4BFE-B116-1594C8D3FCFE.jpg&hash=a5da95592e9291e8d5cf98bcc8b93d3c5bacc745) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/AA88F437-DEB7-4BFE-B116-1594C8D3FCFE.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F04885491-1F5F-45B9-885A-F3F57E30C268.jpg&hash=9d5d7d6f5213c868df191b51bb71e96963f3f80a) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/04885491-1F5F-45B9-885A-F3F57E30C268.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F7BA8B30A-233B-4888-B752-5522D2A27A1C.jpg&hash=f5ca201065ca651b4718c4ca20fe5c07da794620) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/7BA8B30A-233B-4888-B752-5522D2A27A1C.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F413FE7D3-2FEF-4FFC-8F00-50FD0CE0F4A5.jpg&hash=99120986ad6e84e8cf403382c59abc1935e27a00) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/413FE7D3-2FEF-4FFC-8F00-50FD0CE0F4A5.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2FB0415F06-0EC3-42B9-BDF8-B299F711FC74.jpg&hash=4a335be7a63d6228bb939245894a52272030b521) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/B0415F06-0EC3-42B9-BDF8-B299F711FC74.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F5CD2DEA9-0FBF-4ACC-A085-D996A18EFF48.jpg&hash=d7b812d00ba5e7bd64db0a1010d1b8504b518f05) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/5CD2DEA9-0FBF-4ACC-A085-D996A18EFF48.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F7427354C-3DAF-4D8B-BFA2-0803AA480A35.jpg&hash=1ca00f5ec853d408d80ba728c09c1538151ca62b) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/7427354C-3DAF-4D8B-BFA2-0803AA480A35.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F17E4DAF5-60C2-4F35-B020-FEC71015600B.jpg&hash=ca1969daeee53f4ea61bed812aa6556636184d95) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/17E4DAF5-60C2-4F35-B020-FEC71015600B.jpg.html)
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.
Post by: wetwillie on August 29, 2014, 09:23:16 PM
Post by: Cire on August 29, 2014, 09:45:24 PM
Post by: jtksu on August 29, 2014, 09:50:47 PM
Why not eat it raw?
Wrong cut?
Post by: cDubya on August 29, 2014, 10:20:13 PM
It certainly could have been eaten completely raw, but I have the salt block for a reason. :dunno:
Post by: The Big Train on August 29, 2014, 11:53:24 PM
Post by: EllRobersonisInnocent on August 30, 2014, 12:33:28 AM
Post by: kim carnes on August 30, 2014, 12:48:11 AM
low scIQ(salmon cut IQ) here, but isn't eating raw meat bad for you or nah?
salmon? wtf are you talking about?
Post by: EllRobersonisInnocent on August 30, 2014, 12:49:46 AM
Post by: The Big Train on August 30, 2014, 12:50:19 AM
low scIQ(salmon cut IQ) here, but isn't eating raw meat bad for you or nah?
salmon? wtf are you talking about?
god damnit, thats twice tonight i mumped up, guess my mind is off thinking about the cats. idk. :facepalm:
Post by: cDubya on August 30, 2014, 08:00:45 AM
What was the seasoning?
5 cloves of garlic ground into pulp
2 green chiles ground to pulp (I substituted Thai dry chili paste)
1 inch ginger smashd to pulp (didn't use)
Juice of one lime
1 Tablespoon ground cumin
Black pepper to taste
Post by: AST on September 05, 2014, 05:46:57 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140905_173845_zps609b3ea3.jpg&hash=3da2601bc54ece0cd87276b4f09b0037102f25be)
Post by: Institutional Control on September 05, 2014, 06:28:04 PM
Sent from my iPhone using Tapatalk
Post by: CNS on September 05, 2014, 06:44:34 PM
Post by: AST on September 05, 2014, 09:01:41 PM
I'll be over in the morning for kickoff. :)
Sent from my iPhone using Tapatalk
unfortunately i won't be turning out food until 3ish. but i will be watching cats cats cats man! we will have to get together for football, beer & Q soon, man.
Post by: Spracne on September 05, 2014, 09:05:22 PM
Post by: AST on September 05, 2014, 09:21:21 PM
Where in the plex lives AST?
east dallas. white rock lake/forest hills/arboretum hood
Post by: Spracne on September 05, 2014, 09:32:38 PM
Post by: AST on September 05, 2014, 09:37:42 PM
Spracsis lives just north of the lake, north of northwest hwy off audelia :sdeek:
wow is sis hot :pray:
jk i am happily married. i used to live 1.5 miles from there but still ride my bike throught there regularly as it holds one of the best hills in all of dallas.
when next visiting, let me know and we will grab a beer, or not your call.
Post by: AST on September 05, 2014, 11:06:15 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140905_214046_zps1bfacc16.jpg&hash=5ef42e0c84e4b542c9e91dffa5547bd2204a2e3c)
Post by: WillieWatanabe on September 06, 2014, 10:45:07 AM
Post by: AST on September 06, 2014, 11:46:48 AM
Best of luck today, ast. Can't wait to see the finished product. Hope everything goes smoothly.
thanks brother!
Post by: Boom Roasted on September 06, 2014, 04:53:35 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...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2FAA88F437-DEB7-4BFE-B116-1594C8D3FCFE.jpg&hash=a5da95592e9291e8d5cf98bcc8b93d3c5bacc745) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/AA88F437-DEB7-4BFE-B116-1594C8D3FCFE.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F04885491-1F5F-45B9-885A-F3F57E30C268.jpg&hash=9d5d7d6f5213c868df191b51bb71e96963f3f80a) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/04885491-1F5F-45B9-885A-F3F57E30C268.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F7BA8B30A-233B-4888-B752-5522D2A27A1C.jpg&hash=f5ca201065ca651b4718c4ca20fe5c07da794620) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/7BA8B30A-233B-4888-B752-5522D2A27A1C.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F413FE7D3-2FEF-4FFC-8F00-50FD0CE0F4A5.jpg&hash=99120986ad6e84e8cf403382c59abc1935e27a00) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/413FE7D3-2FEF-4FFC-8F00-50FD0CE0F4A5.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2FB0415F06-0EC3-42B9-BDF8-B299F711FC74.jpg&hash=4a335be7a63d6228bb939245894a52272030b521) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/B0415F06-0EC3-42B9-BDF8-B299F711FC74.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F5CD2DEA9-0FBF-4ACC-A085-D996A18EFF48.jpg&hash=d7b812d00ba5e7bd64db0a1010d1b8504b518f05) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/5CD2DEA9-0FBF-4ACC-A085-D996A18EFF48.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F7427354C-3DAF-4D8B-BFA2-0803AA480A35.jpg&hash=1ca00f5ec853d408d80ba728c09c1538151ca62b) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/7427354C-3DAF-4D8B-BFA2-0803AA480A35.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2FMobile%2520Uploads%2F17E4DAF5-60C2-4F35-B020-FEC71015600B.jpg&hash=ca1969daeee53f4ea61bed812aa6556636184d95) (http://s1205.photobucket.com/user/cdubyoo242/media/Mobile%20Uploads/17E4DAF5-60C2-4F35-B020-FEC71015600B.jpg.html)
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.
Looks really good
Post by: Boom Roasted on September 06, 2014, 04:55:24 PM
Pork butt. Had an issue with the fat being on bottom then we flipped. Really really pakd
Post by: AST on September 07, 2014, 12:04:46 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140906_120931_zps151408ab.jpg&hash=4f6b4cec4d66bfa6a3bf958af2b38c9f2c87940f)
"da bitch" with more chicken & slc porkies
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140906_121019_zps76d16bb5.jpg&hash=b614b22b2c91bdaf26eb8447c97364106f77b7ec)
patio smoker with brisket & chicken
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140906_121027_zps12f6ac46.jpg&hash=499e441eabe0f1061eac037c108608b84ac8c7cf)
hands down, best brisket i've made with moisture content & flavor. yields were not great though so instead of having 3lbs extra for my own party afterwards i was 1lb short. oh well, customers loved it
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140906_160842_zps2b3cfa40.jpg&hash=51eb425d047ec9be64c26af70a9ac447c7091e41)
Post by: The Big Train on September 07, 2014, 12:11:52 AM
Post by: bones129 on September 07, 2014, 01:15:22 AM
Post by: AbeFroman on September 07, 2014, 01:39:10 AM
Post by: meow meow on September 07, 2014, 01:12:06 PM
Post by: jtksu on September 07, 2014, 01:23:11 PM
I am salivating.
I'm fully erect.
Post by: Cire on September 13, 2014, 07:15:21 PM
Post by: Cire on September 13, 2014, 07:19:27 PM
Post by: Mikeyis4dcats on September 15, 2014, 05:51:07 PM
Post by: AST on September 15, 2014, 06:59:09 PM
Post by: Mikeyis4dcats on September 15, 2014, 09:09:11 PM
it will still work fine. the texture will be sligjtly different but will still pull nicely.I know I need to get it hotter (205ish) to pull good, so it will take longer. Do you recommend foiling after say 165?
Post by: AST on September 15, 2014, 09:51:25 PM
Post by: CNS on September 15, 2014, 10:02:26 PM
Post by: Dr Rick Daris on September 15, 2014, 10:20:27 PM
Post by: HerrSonntag on September 16, 2014, 12:53:57 AM
tried to smoke some wings just to do it or whatever yesterday. then put them on the grill to crisp the skin when they were done. came to the conclusion that smoked wings just pretty much suck.Try resting them before tossing them on the grill, even BBQing the day before, refrigerating, and grilling to reheat. Felt i got some really great results this last BWW bowl, doing something similar.
Post by: Cire on September 16, 2014, 02:32:38 PM
Have only done two butts, but wrapped both after they got a really good bark.
me too. As soon as it's really dark and crusty it gets wrapped.
Post by: Mikeyis4dcats on September 21, 2014, 10:32:06 PM
:cheers:
Post by: kansas_troll_patrol on October 03, 2014, 08:19:28 AM
Post by: pissclams on October 03, 2014, 08:23:38 AM
Post by: kansas_troll_patrol on October 03, 2014, 08:56:48 AM
do you have room to keep them separated within the smoker? if so, it's still 1.5 hr / pound.
Yeah, they'll be on separate racks with one directly below the other.
Post by: pissclams on October 03, 2014, 09:04:42 AM
if they were jammed together on the smoker it might take a bit longer than normal but they won't be so no issue.
Post by: kansas_troll_patrol on October 03, 2014, 09:17:09 AM
ya you're good to go. will take more fuel than normal to maintain temp but they'll cook the same as if you had one on there.
if they were jammed together on the smoker it might take a bit longer than normal but they won't be so no issue.
I didn't even think about needed more fuel. Thanks for the tip!
Post by: AST on October 03, 2014, 04:21:12 PM
what do you think i should do with it?
Post by: puniraptor on October 03, 2014, 04:27:36 PM
Post by: AST on October 03, 2014, 04:31:26 PM
Post by: Dub on October 03, 2014, 04:34:17 PM
Post by: CNS on October 03, 2014, 04:39:49 PM
Post by: puniraptor on October 03, 2014, 04:44:46 PM
What is bog as It relates to duck?
i googled it and i think its pretty much jambalaya
Post by: AST on October 03, 2014, 04:45:51 PM
What is bog as It relates to duck?
nothing really, bog is a dish similar to jambalaya (but lacking spices) that uses chicken but i'm thinking why not use duck. YOLO and such and so forth.
Post by: CNS on October 03, 2014, 04:46:55 PM
Post by: AST on October 03, 2014, 04:55:37 PM
Ah. Yeah, smoke duck would prob be good in that. Strong flavor.
my thoughts exactly
Post by: CNS on October 03, 2014, 05:00:27 PM
Post by: KCFDcat on October 03, 2014, 05:19:55 PM
Post by: puniraptor on October 03, 2014, 05:24:23 PM
Post by: meow meow on October 03, 2014, 05:37:01 PM
Post by: AST on October 03, 2014, 05:42:36 PM
why would you spend that much to cook with gas?
you said what everyone else was thinking. bravo sir, bravo.
Post by: jtksu on October 04, 2014, 08:25:29 AM
have a duck i want to smoke in the morning, trying to decide what to do with it. leader in the clubhouse is make it into a bog.
what do you think i should do with it?
I had some really good smoked duck spring rolls a couple weeks ago.
Post by: AST on October 04, 2014, 09:01:15 AM
Post by: wetwillie on October 04, 2014, 09:19:13 AM
Post by: AST on October 04, 2014, 09:24:42 AM
That is a damn big duck...wow.
well, i do live in texas hurr hurr hurrr
Post by: CNS on October 04, 2014, 10:09:27 AM
That is a damn big duck...wow.
Maybe the sausage is really small?
Post by: Mikeyis4dcats on October 04, 2014, 10:41:20 AM
That is a damn big duck...wow.
Maybe the sausage is really small?
:eek:
Post by: AST on October 04, 2014, 11:11:07 AM
That is a damn big duck...wow.
Maybe the sausage is really small?
:eek:
guilty as charged
Post by: AST on October 04, 2014, 02:23:22 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141004_141425_zpsb56e6a2e.jpg&hash=b83ed83b0d2d78b594397d3abcfd3c85127e8f11)
Post by: CNS on October 04, 2014, 02:37:02 PM
Post by: AST on October 04, 2014, 02:57:36 PM
Post by: kansas_troll_patrol on October 08, 2014, 08:41:40 AM
Only problem with the smoke is that my brother in-law (his party) got the count wrong. He told me he expected 25 people, & only 11 showed up. Turns out he hadn't even invited 25 people. Either way, the food was good, and I sent home bags with each group.
Post by: 8manpick on October 08, 2014, 08:49:47 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F14b23f4dcf4c9f6cf58699ad8c8199c6.jpg&hash=52709995e9c25ff84075f3946f97c1b887acc586)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F5414b02d2ec20e2456061dea18f2eb9e.jpg&hash=80cfdc8d996024f7e6ca21ba7cca13f52b42f74c)
Post by: pissclams on October 08, 2014, 09:24:49 AM
pissclams - Thanks for the help. My two butts turned out very good, and finished exactly when I wanted them to.
Only problem with the smoke is that my brother in-law (his party) got the count wrong. He told me he expected 25 people, & only 11 showed up. Turns out he hadn't even invited 25 people. Either way, the food was good, and I sent home bags with each group.
you're welcome. pulled pork freezes really well and goes great in a lot of different recipes
Post by: puniraptor on October 08, 2014, 10:34:02 AM
Oven "smoked" brisket. About 7 hours at 215°
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F14b23f4dcf4c9f6cf58699ad8c8199c6.jpg&hash=52709995e9c25ff84075f3946f97c1b887acc586)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F5414b02d2ec20e2456061dea18f2eb9e.jpg&hash=80cfdc8d996024f7e6ca21ba7cca13f52b42f74c)
looks good
review?
Post by: 8manpick on October 08, 2014, 10:55:51 AM
Post by: Skipper44 on October 08, 2014, 11:54:30 AM
Oven "smoked" brisket. About 7 hours at 215°I bet the house smelled fantastic
Post by: meow meow on October 08, 2014, 03:30:12 PM
Oven "smoked" brisket. About 7 hours at 215°
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F14b23f4dcf4c9f6cf58699ad8c8199c6.jpg&hash=52709995e9c25ff84075f3946f97c1b887acc586)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F10%2F08%2F5414b02d2ec20e2456061dea18f2eb9e.jpg&hash=80cfdc8d996024f7e6ca21ba7cca13f52b42f74c)
looks pretty tough (tuff?)
Post by: 8manpick on October 08, 2014, 03:37:49 PM
Post by: pissclams on October 08, 2014, 04:17:25 PM
Post by: star seed 7 on October 08, 2014, 08:28:56 PM
Post by: The Big Train on October 08, 2014, 08:43:13 PM
Post by: Tobias on October 08, 2014, 08:49:30 PM
Love a tough piece of meat
boiled brisket no sauce?
Post by: star seed 7 on October 08, 2014, 08:49:55 PM
Post by: star seed 7 on October 08, 2014, 08:53:43 PM
Love a tough piece of meat
boiled brisket no sauce?
I mean Yeah that's fine, but we could be talking sauce too. Maybe bbq (spicy or sweet, not that gross kind) or maybe something else I don't know like some bourbon sauce thing or something I dunno. I mean no ranch or aoili or whatever, but we are talkin tough meat here and only a fool would use salad dressing on some tough meat
Post by: Gooch on October 10, 2014, 10:18:06 AM
Post by: The Tonya Harding of Twitter Users Creep on October 10, 2014, 10:45:03 AM
7-1/2 lb pork shoulder marinating now. Plan on putting it on the Traeger Saturday around 8 pm. Should be good to go noon Sunday.
just in time for you to host a bunch of #NFLfans!
Post by: Gooch on October 10, 2014, 10:46:07 AM
:Yuck:7-1/2 lb pork shoulder marinating now. Plan on putting it on the Traeger Saturday around 8 pm. Should be good to go noon Sunday.
just in time for you to host a bunch of #NFLfans!
Post by: XocolateThundarr on October 10, 2014, 01:44:21 PM
7-1/2 lb pork shoulder marinating now. Plan on putting it on the Traeger Saturday around 8 pm. Should be good to go noon Sunday.
See you then! :adios:
Post by: AST on October 10, 2014, 05:01:43 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
Post by: Gooch on October 10, 2014, 05:11:59 PM
:cheers:7-1/2 lb pork shoulder marinating now. Plan on putting it on the Traeger Saturday around 8 pm. Should be good to go noon Sunday.
See you then! :adios:
Post by: Gooch on October 10, 2014, 05:13:00 PM
12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.You weigh like 1000 lbs right? Who is eating all this?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
Post by: AST on October 10, 2014, 05:27:46 PM
12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.You weigh like 1000 lbs right? Who is eating all this?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
people pay me to smoke and grill food for them. this one is for a friend's rrs party tomorrow so not only do i make $ i get to party as well.
Post by: Gooch on October 10, 2014, 05:28:31 PM
:thumbs:12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.You weigh like 1000 lbs right? Who is eating all this?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
people pay me to smoke and grill food for them. this one is for a friend's rrs party tomorrow so not only do i make $ i get to party as well.
Post by: AST on October 11, 2014, 10:12:58 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141011_100502_zps28d3ab0a.jpg&hash=5d00053121c0ad84693c7dc3662dacb02eaca5fc)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141011_100448_zps2e8b8b09.jpg&hash=75ff37dbd2b69f50617904b97e0d9b322e8885fb)
Post by: tdaver on October 11, 2014, 02:04:59 PM
Post by: Spracne on October 11, 2014, 02:06:29 PM
Post by: AST on October 18, 2014, 08:56:18 AM
s&p chuck roast and the gave a healthy rub with fresh ground coffee. charred 5 minutes on each side
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141018_075303_zps1f47c7f8.jpg&hash=fb71ddd11d14a854c87e29e28484375349b22691)
bell peppers, onions, garlic, jalapenos, serranos & habaneros softening up in bacon grease
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141018_083823_zps203fdaae.jpg&hash=a251b595679fb0383f145885b8d6155ef5816c52)
added the smoked porter, plum tomatoes, chili chowder, cumin, oregano & chuck
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141018_084149_zps4787e826.jpg&hash=ac9f941a18b4c96798cac9b1d22baf31c6337d9a)
gonna let go for a couple of hours until i can fork pull the chuck
Post by: CNS on October 18, 2014, 09:56:12 AM
Also, coffee rub on beef is my fav
Post by: puniraptor on October 18, 2014, 10:11:07 AM
Post by: star seed 7 on October 18, 2014, 07:10:52 PM
Been wanting to try a big ass chuck roast on the smoker.
Also, coffee rub on beef is my fav
I don't think I've ever had coffee rub before, but it sounds fantastic
Post by: AST on October 18, 2014, 07:17:30 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141018_190916_zps7f6bd83c.jpg&hash=c90d26374d16b6bcc2609ddd7eb153e035ae84c5)
Post by: AST on October 26, 2014, 01:01:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141025_102728_zpsa215683d.jpg&hash=365445a705a0d0668da4624296edfc535d9516bf)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141025_111746_zps65ff5502.jpg&hash=523f4e425be9630a1062fc28727ce21494bd9e5f)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141025_120917_zpscca66f89.jpg&hash=198a25dba7c64ac29bfaaeb8c4b4803a0ef981f7)
almost as good today reheated as it was yesterday
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141026_125248_zpsa2363c27.jpg&hash=6bf08121e8baa9491e3fbd99aa368693b1a61357)
Post by: nicname on October 26, 2014, 01:31:37 PM
Post by: cDubya on October 26, 2014, 03:35:21 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20141026_150313_zps9m3wraha.jpg&hash=f9c16d8742abe75839cc88fa8e8395098ed4e8b5) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20141026_150313_zps9m3wraha.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20141026_153226_zpsairbjwyq.jpg&hash=211083a74ec77ebcca55ff6e2a654c67655d990e) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20141026_153226_zpsairbjwyq.jpg.html)
Post by: Bloodfart on October 26, 2014, 04:27:26 PM
Post by: AST on October 26, 2014, 06:13:55 PM
Post by: meow meow on October 26, 2014, 08:06:45 PM
Post by: Bqqkie Pimp on November 12, 2014, 07:15:25 PM
I've done several racks of ribs and gotten pretty good at it. Had some success smoking briskets and roasts, but have yet to try multiple types of meats at the same time and am not even sure this is a good idea. (I have the Traeger Jr. Elite: http://www.traegergrills.com/shop/detail/BBQ155#.VGQF5Id0zj8)
So, with that said, I decided to do a "meat feast" for this weekend of game watchin'. I bought a pork loin (5 lb), a brisket (5.25 lb) and a rack of ribs.
How do I best smoke these all together? Or, is that even a good idea? I could, if needed, run the smoker both Saturday and Sunday
The challenge I see is that after the "smoking" phase on the Traeger, the time/temps that are recommended for each meat don't really match up very well.
Any help or tips appreciated.
Post by: AST on November 12, 2014, 07:20:11 PM
Post by: CNS on November 12, 2014, 07:35:40 PM
That's right, I wrap my brisket when finishing it.
Post by: CNS on November 12, 2014, 07:36:22 PM
Post by: pissclams on November 12, 2014, 08:14:43 PM
brisket on first
then ribs
then chicken/pork tenderloin
then fish/stuffed jalapeños
Post by: Bqqkie Pimp on November 12, 2014, 08:28:01 PM
what temp are you going to be running at?
Good question... The info I found online for each said to put it on "smoke" for 3 hrs for ribs, 3 to 4 hrs for loin, and 3 hrs for brisket. My Traeger runs at about 160-170 on the "smoke" setting.
The main challenge I see is that the instructions I found for pork loin say to crank up the temp to 350 for 30 min after "smoking", but the ribs/brisket instructions call for 225-250 to finish them after smoking. :dunno:
@CNS - My lil smoker doesn't have a hi/low rack. In fact, it will have just enough room for all the meat I've got.
Post by: pissclams on November 12, 2014, 08:51:24 PM
Post by: Bqqkie Pimp on November 12, 2014, 08:58:45 PM
finish the pork loin in the oven
:thumbs:
Excellent idea.
Post by: asava on November 13, 2014, 10:35:05 AM
Post by: CNS on November 13, 2014, 10:50:45 AM
Didn't write down the receipt or process and haven't done one since. :sad:
Post by: Mikeyis4dcats on November 13, 2014, 10:55:03 AM
Have we already covered how to smoke a turkey? Gonna do one for thanksgiving, any suggestos?
In this boat as well...
Post by: CNS on November 13, 2014, 11:07:10 AM
Here is how I did last year's turkeys. They were a hit and have been requested again this year, FWIW.
http://goEMAW.com/forum/index.php?topic=22124.msg972982#msg972982 (http://goEMAW.com/forum/index.php?topic=22124.msg972982#msg972982)
Post by: ChiComCat on November 13, 2014, 11:13:44 AM
Post by: pissclams on November 13, 2014, 12:31:54 PM
yes. http://www.nakedwhiz.com/madmaxturkey.htm
Post by: EMAWmeister on November 13, 2014, 03:12:27 PM
Post by: Bqqkie Pimp on November 13, 2014, 07:13:43 PM
is this the best turkey recipe ever. not a question.
yes. http://www.nakedwhiz.com/madmaxturkey.htm
That sounds amazing! But also sounds like a little more trouble than I might be willing to go to.
This looks a bit easier for those that have self regulating smokers like my little Traeger: http://www.traegergrills.com/recipes/detail/57#.VGVViId0zj8 <-- I may have to give this a go in a couple weeks.
Post by: AST on November 16, 2014, 12:53:46 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141116_123900_zps6b70db10.jpg&hash=ff716e604e2a7497ffa59c44dfc181a31bfe2fe1)
also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.
Post by: sonofdaxjones on November 16, 2014, 02:09:53 PM
turkey time!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141116_123900_zps6b70db10.jpg&hash=ff716e604e2a7497ffa59c44dfc181a31bfe2fe1)
also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.
Garlic butter injection?
Post by: EMAWmeister on November 16, 2014, 02:20:26 PM
Post by: AST on November 16, 2014, 02:46:40 PM
turkey time!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141116_123900_zps6b70db10.jpg&hash=ff716e604e2a7497ffa59c44dfc181a31bfe2fe1)
also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.
Garlic butter injection?
with a little ground rosemary, thyme & white pepper
Post by: tdaver on November 16, 2014, 03:37:12 PM
Post by: AST on November 16, 2014, 04:41:49 PM
Post by: Bqqkie Pimp on November 16, 2014, 05:39:30 PM
Pork loin came out fantastic. Props to 'clams for suggesting finishing it in the oven. Great success with ribs & brisket as well.
Great thread; will read and contribute again.
Post by: star seed 7 on November 16, 2014, 05:48:45 PM
Post by: Bqqkie Pimp on November 16, 2014, 06:01:22 PM
pork loin would really hit the spot right now
I've got about 2.5 lbs leftover in the fridge... You're welcome to drive down.
:lick:
Post by: CNS on November 16, 2014, 09:05:02 PM
Has anyone done a spatchcock turkey? I may try it this year. Chicken always turns out well that way.
The really popular mexican chicken joint in the Real Talk thread does this, only grilled over wood fire. Not smoked. I thing smoking like this would dry them out. Keeping the cavity whole allows you to use it to keep meat from drying out. That said, give it a shot and report back.
Post by: tdaver on November 22, 2014, 06:41:18 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2Ffy07ck.jpg&hash=93c019e257226bd2be04e127f6a4253fafe32eb1)
Post by: Cire on November 22, 2014, 07:18:56 PM
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
Post by: AST on November 22, 2014, 08:01:17 PM
AST
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.
Post by: AST on November 22, 2014, 08:02:30 PM
Post by: AST on November 25, 2014, 11:43:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_20141125_233017_zps27f9e2db.jpg&hash=5e31cd440a7d9fe5b58e0984e86f89ee9b410178)
Post by: tdaver on November 26, 2014, 08:18:43 AM
Post by: CNS on November 26, 2014, 11:41:46 AM
Post by: Tobias on November 26, 2014, 11:42:35 AM
Post by: Mikeyis4dcats on November 26, 2014, 12:47:37 PM
I just found out last night that due to ROF(Relatives Oven Failure) that I am now hosting 11 ppl at my house for tgiving. Also, since the location changed, they all now want me to smoke turkey instead of baking it. Going to smoke a couple breasts tomorrow morning and get super hammered off of spicy bloody's with spicy pickled greenbeans.
turkey breasts :'bye cruel world:
Post by: CNS on November 26, 2014, 01:33:10 PM
Post by: 3gQ@T on November 26, 2014, 04:37:03 PM
I'm thinking of putting it on the traeger for approx 6 Hours on 285. The recipe says 3.5 hours on 350. Does it matter as long as I get the Breast to 165?
TIA
Post by: Cire on November 26, 2014, 05:54:01 PM
Post by: pissclams on November 26, 2014, 06:12:20 PM
#xtrajuicy!!
Post by: AST on November 26, 2014, 06:13:17 PM
I need a few answers from the experts about my bird. I'm doing a brine this evening. Do I need to do an injection before I cook it to keep it moist? Is that my best bet on keeping it moist sense this is my first bird? (Kinda scared)
I'm thinking of putting it on the traeger for approx 6 Hours on 285. The recipe says 3.5 hours on 350. Does it matter as long as I get the Breast to 165?
TIA
you will be fine with your plan
Post by: AST on November 26, 2014, 06:15:03 PM
I don't think you really need to brine & inject combo since they do the same thing
#xtrajuicy!!
i do not brine with butter. my injection is butter. are you saying my brine adds butter?
:Wha:
Post by: Boom Roasted on November 26, 2014, 09:03:24 PM
Post by: pissclams on November 26, 2014, 11:30:41 PM
Post by: star seed 7 on November 27, 2014, 12:53:39 AM
Post by: Mikeyis4dcats on November 28, 2014, 10:11:59 AM
Post by: CNS on November 28, 2014, 01:05:10 PM
Also putting together some baby 'bello caps with gruyere and french fried onions.
Later my daughter and I are going to make some homemade empanadas. Never made them before. Going to experiment with some turkey, rice, and gravy filling. Also will prob make some turkey and chz and some turkey, sausage, and chz ones as well.
Pretty excited about trying this out. Love empanadas.
Post by: Mikeyis4dcats on November 28, 2014, 09:29:15 PM
Yesterday's birds were great. I have another in the oven now and another on the smoker now, both for tomorrow's Tgiving Divorce Extravaganza - The Sequel.
Also putting together some baby 'bello caps with gruyere and french fried onions.
Later my daughter and I are going to make some homemade empanadas. Never made them before. Going to experiment with some turkey, rice, and gravy filling. Also will prob make some turkey and chz and some turkey, sausage, and chz ones as well.
Pretty excited about trying this out. Love empanadas.
:tongue:
Post by: AST on December 19, 2014, 01:31:52 PM
have 20lb brisket (packer & a point) & 20lb yardbird leg quarters going. coming along nicely
Post by: EMAWmeister on December 19, 2014, 01:33:03 PM
Any pics?
Post by: AST on December 19, 2014, 01:38:03 PM
Post by: KST8FAN on December 27, 2014, 10:59:18 AM
Tom
Post by: Bqqkie Pimp on December 27, 2014, 12:01:42 PM
I just got a Traeger Texas (Bronze) pellet grill for Christmas. Is this thing as good as Stan Weber says it is? Any Traegerites on the board?
Tom
Hi, Tom!
I, too, am a traegerite. I've got a Traeger and, while a "training wheels" smoker, its a joy to use. Use the search function in this forum for the word "traeger" and you'll likely find lots of info from those, like me, who've already sought the same info you're after.
Let me suggest the "3-2-1 Ribs" as your first venture... https://www.youtube.com/watch?v=1eKxRGf3k9U
I have done these several times since getting my Traeger and they have always come out very well. Enjoy!
Post by: Bqqkie Pimp on December 27, 2014, 12:04:49 PM
http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fcf2.primecp.com%2Fimages%2Farticle_images_v2%2F82249%2FFour-Cheese-Smoked-Mac-n-Cheese-OR.jpg&hash=43d3d06c8b9e5ab776b4ca259d36c7518804951b)
:lick:
Post by: KST8FAN on December 27, 2014, 02:03:46 PM
Have had four cheese macoroni and it is awesome. That was my first thought last night when I test drove the new grill on some hamburgers. Searching now...
Tom
Post by: AST on December 31, 2014, 06:38:17 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141231_182703_zps617fbb19.jpg&hash=2e0eff564261b09bf62a701ba383e870ff11bcec)
Post by: Cire on December 31, 2014, 10:21:08 PM
Post by: AST on January 01, 2015, 12:19:43 AM
pics of carved meat?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141231_201845_zps4064bc8b.jpg&hash=5b85dc3e2e71354fc51b1b5d32f88dcf51d29946)
with bacon & brussel hash, bourbon & brown sugar collards and hoppin black eyed peas
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141231_202902_zpsc6eced4b.jpg&hash=8804356b866e3b1f09e0bf3783f31a0044ec1fe3)
getting ready to toast the new year
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F1420091853133_zps4e8f9924.jpg&hash=9853c66888e1842d4b5905ee2e8e2867722e0a77)
Post by: The Big Train on January 01, 2015, 12:25:51 AM
Post by: AST on January 01, 2015, 12:28:57 AM
Post by: meow meow on January 01, 2015, 12:39:44 PM
Post by: AST on January 01, 2015, 12:59:00 PM
Post by: EMAWmeister on January 01, 2015, 09:17:10 PM
Post by: AST on January 01, 2015, 09:54:25 PM
I want AST's life. Last night I had Sams club pizza and Cooks brut. :frown:
i love sams club pizza and the dom was very average. besides, my life is pretty hollow outside of food and drink.
Post by: Gooch on January 02, 2015, 12:38:23 PM
Post by: AST on January 02, 2015, 01:14:51 PM
I am going to do those lamb chops this weekend. What wood and rub did you use for the lamb?
mesquite. marinated at room temp for 2 hours in 1 part soy & 1 part bals vin. brushed with dijon, bals vin & brown sugar mixture. rub was 1 part coarse kosher, 1 part coarse black bepper, 6 minced garlic cloaves & 3 minced fresh garlic sprigs. took almost an hour at 250 and then rested for 30 mins.
good luck!
Post by: Gooch on January 02, 2015, 02:21:26 PM
:thumbs:I am going to do those lamb chops this weekend. What wood and rub did you use for the lamb?
mesquite. marinated at room temp for 2 hours in 1 part soy & 1 part bals vin. brushed with dijon, bals vin & brown sugar mixture. rub was 1 part coarse kosher, 1 part coarse black bepper, 6 minced garlic cloaves & 3 minced fresh garlic sprigs. took almost an hour at 250 and then rested for 30 mins.
good luck!
Post by: kansas_troll_patrol on January 04, 2015, 11:10:52 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FrfJ5h3y.jpg&hash=4201b42a9d7925f2d9d479ae2538cdd9ed97f9d2)
Post by: mocat on January 07, 2015, 12:27:57 PM
Post by: AST on January 07, 2015, 12:35:32 PM
AST i just don't understand and feel helplessly incompetent
what, don't understand what? let's talk you off the ledge here friend.
Post by: WillieWatanabe on January 07, 2015, 04:24:24 PM
So i apologize for the screen shot of my snap chat feed, but I forgot to take another photo. And by the time i remembered, it was all gone. But for new years eve i made 2lbs of smoked candied bacon.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FrfJ5h3y.jpg&hash=4201b42a9d7925f2d9d479ae2538cdd9ed97f9d2)
the middle one has googly eyes looking at me.
Looks good.
Post by: AST on January 25, 2015, 08:04:45 PM
pretty damn pumped.
Post by: Dr Rick Daris on January 25, 2015, 09:18:02 PM
just got an email confirmation for my largest gig to date, wedding reception for 125 in march. brisket, chicken, green beans, mac & cheese, mashed potato bar, salad.
pretty damn pumped.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F-IaK0xlp911c%2FUqGQgL8A52I%2FAAAAAAAABQE%2FQEIKxs7j-1A%2Fs1600%2F1297864255-taco.gif&hash=3ac3b2fa32dd3860c0077b03ebc76d16abf32120)
Post by: meow meow on January 25, 2015, 09:41:22 PM
just got an email confirmation for my largest gig to date, wedding reception for 125 in march. brisket, chicken, green beans, mac & cheese, mashed potato bar, salad.
pretty damn pumped.
How much you gonna make?
Post by: AST on January 25, 2015, 09:53:22 PM
just got an email confirmation for my largest gig to date, wedding reception for 125 in march. brisket, chicken, green beans, mac & cheese, mashed potato bar, salad.
pretty damn pumped.
How much you gonna make?
enough!
Post by: The Big Train on January 25, 2015, 09:54:27 PM
Post by: meow meow on January 26, 2015, 06:30:56 AM
just got an email confirmation for my largest gig to date, wedding reception for 125 in march. brisket, chicken, green beans, mac & cheese, mashed potato bar, salad.
pretty damn pumped.
How much you gonna make?
enough!
:emawkid: :gocho: :love:
Post by: CNS on January 26, 2015, 07:54:18 AM
2. That sounds super tough. I mean, you can't cook for that many like you would for 10 or 20, I would think. Probably changes a bunch of the timing of what to make and when just due to production size. I mean, it would be an exciting challenge, but a challenge still.
3. can't wait to see the semi sized smoker you end up buying for stuff like this.
Post by: WillieWatanabe on January 26, 2015, 08:51:26 AM
Post by: pissclams on January 26, 2015, 08:53:26 AM
might be easier to stop at one of the places in KC and really chow down
Post by: AST on January 26, 2015, 09:22:39 AM
If I ever get married in Texas, you're getting a pm AST.
:thumbsup:
Post by: Gooch on February 05, 2015, 09:54:20 AM
Post by: pissclams on February 05, 2015, 09:56:25 AM
Post by: XocolateThundarr on February 05, 2015, 10:07:55 AM
It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
:peek:
Post by: HerrSonntag on February 05, 2015, 10:21:47 AM
Anyway, I generally turn to my main man Brown (AB) for all things cooking and would normally use some variant of this rub before throwing them on the smoker:
http://www.foodnetwork.com/recipes/alton-brown/barbecue-st-louis-pork-ribs-recipe2.html (http://www.foodnetwork.com/recipes/alton-brown/barbecue-st-louis-pork-ribs-recipe2.html)
HOWEVER, i'm feeling extra spicy today and decided i'd give you, the people, the chance to help me doll up these ribs! Lucky winners will receive:
- Photos of me preparing the ribs
- Photos of me cooking the ribs
- Photos of the final product
Act now, because supplies are limited.
Post by: Gooch on February 05, 2015, 10:23:58 AM
if you do it, get a full packer brisket. none of this "flat" bs.That's a lot of meat tho :sdeek:
Post by: pissclams on February 05, 2015, 10:50:49 AM
Post by: Gooch on February 05, 2015, 10:54:49 AM
Post by: AST on February 05, 2015, 06:09:44 PM
AST - I need a recipe for an injection.
i have never injected a brisket so if that is what you need the recipe for i am of no help. i will tell you what i do though.
mix 1C soy, 1C worc, 1C triple strength beef base
put brisket in hotel pan and pour mixture over and let soak for 8 hours, turning over brisket every 2 hours
remove from pan and let drip but do not pat dry
generously sprinkle entire brisket with rub consisting of 1part coarse kosher, 1 part coarse ground black pepper, 1/4 part garlic chowder, 1/8 part ground rosemary.
let sit for 1 hour and then sprinkle again.
whether you choose fat cap up or fat cap down, flip brisket half way through the smoke
once you have the bark you are looking for, wrap in butcher paper until you hit temp
once done, leave in paper and loosely tent with foil and let rest a minimum of 1 hour before slicing
Post by: Cire on February 06, 2015, 10:46:43 PM
Post by: tdaver on February 08, 2015, 08:38:04 AM
Early spring weather = inversion season over = grill/smoker is out of hibernation
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2F2hoi78h.jpg&hash=276731a53cc09acecb5b947377e5ca4837f4fd50)
Post by: pissclams on February 08, 2015, 09:09:13 AM
I grilled butternut squash and it was deliciousthat's disgusting
Post by: Cire on February 08, 2015, 09:47:25 AM
Post by: pissclams on February 08, 2015, 10:21:58 PM
It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.updates
Post by: Cire on February 08, 2015, 10:23:18 PM
Post by: Gooch on February 09, 2015, 03:32:22 PM
:flush: rough ridin' shoe leather. Cross post this to the shame thread.It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.updates
Post by: meow meow on February 09, 2015, 03:34:39 PM
:flush: rough ridin' shoe leather. Cross post this to the shame thread.It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.updates
how long was it on?
Post by: Gooch on February 09, 2015, 03:38:12 PM
Post by: pissclams on February 09, 2015, 05:03:07 PM
225 till it hit 165 about 8 hrs. Pulled and wrapped put back in at 225 until it hit 190 about an additional 2 hrs.
you cooked a flat, didn't you? i told you not to try to smoke a flat. oh well, live and learn- that's the BBQ way. that's my motto.
Post by: star seed 7 on February 09, 2015, 06:22:45 PM
:flush: rough ridin' shoe leather. Cross post this to the shame thread.It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.updates
:love:
Post by: AST on February 09, 2015, 06:25:08 PM
:flush: rough ridin' shoe leather. Cross post this to the shame thread.It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.updates
did you pull it too soon?
Post by: CNS on February 10, 2015, 11:34:33 AM
225 till it hit 165 about 8 hrs. Pulled and wrapped put back in at 225 until it hit 190 about an additional 2 hrs.I smoke flats all the time. Take it to something like 205-212 deg. always works out well for me.
Post by: pissclams on February 10, 2015, 12:08:40 PM
Post by: Mikeyis4dcats on February 10, 2015, 12:14:04 PM
Post by: meow meow on February 10, 2015, 12:21:00 PM
Post by: Mikeyis4dcats on February 10, 2015, 12:25:11 PM
who pulls a brisket?
some people do, he said he did. I slice myself, but I don't like brisket enough to make it myself anymore.
Post by: CNS on February 10, 2015, 12:28:21 PM
telling him to be cooking brisket to temp is terrible advice imhoI cook to temp and resistance. That's why I gave a range. When the resistance is basically zero, the temp is always between that range in my experience.
Post by: pissclams on February 10, 2015, 12:45:27 PM
telling him to be cooking brisket to temp is terrible advice imhoI cook to temp and resistance. That's why I gave a range. When the resistance is basically zero, the temp is always between that range in my experience.
well, you cook brisket flats, so what the eff do you know? answer- nothing.
who pulls a brisket?
some people do, he said he did. I slice myself, but I don't like brisket enough to make it myself anymore.
he meant he pulled it off of the smoker.
Post by: Mikeyis4dcats on February 10, 2015, 12:51:03 PM
https://www.google.com/search?q=pulled+brisket&ie=utf-8&oe=utf-8
Post by: Gooch on February 10, 2015, 02:18:53 PM
who pulls a brisket?Pulled as is took out of the smoker.
Post by: CNS on February 10, 2015, 03:34:11 PM
telling him to be cooking brisket to temp is terrible advice imhoI cook to temp and resistance. That's why I gave a range. When the resistance is basically zero, the temp is always between that range in my experience.
well, you cook brisket flats, so what the eff do you know? answer- nothing.who pulls a brisket?
some people do, he said he did. I slice myself, but I don't like brisket enough to make it myself anymore.
he meant he pulled it off of the smoker.
I cook flats and packers. Same results. The only diff is time. #DelishBrisketInClamsFace
Post by: Gooch on February 15, 2015, 02:07:16 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi585.photobucket.com%2Falbums%2Fss291%2Fmvannatta%2F1423967907213_zpsfeac11k5.jpg&hash=0bea6cbfcbcf61b0812a4f2176c6081f21646eb5)
Post by: cDubya on February 15, 2015, 02:43:16 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150214_143210_zpsjchkjssz.jpg&hash=b93515cf77e41c51f5a4d6618fd7ea0dca73202a) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150214_143210_zpsjchkjssz.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150214_155407_zpsgccqlb59.jpg&hash=1252c1e68855ec52851e735386ef3f05fb74180c) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150214_155407_zpsgccqlb59.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150214_180141_zpsheqsyyj8.jpg&hash=afb271b68d3b025a88139c45c5254c841ad04942) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150214_180141_zpsheqsyyj8.jpg.html)
And finally, after 4 hours...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150214_193958_zpsygwqmisq.jpg&hash=2217169c80d412313931d53d180092d46dce761c) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150214_193958_zpsygwqmisq.jpg.html)
Post by: pissclams on February 15, 2015, 03:17:56 PM
Post by: The Big Train on February 15, 2015, 03:49:48 PM
Post by: Cire on February 15, 2015, 04:17:52 PM
Post by: TaqMan on February 15, 2015, 07:46:18 PM
Post by: cDubya on February 15, 2015, 09:41:20 PM
looks like the little plastic pop up thingy didn't pop up. Those things are worthless. Bird looks tasty, though. I've only done one duck for Christmas a few years ago (also in the oven). It was pretty good and you can freeze the fat for all kinds of things.
Yeah, that thing was useless, but I wasn't using that to tell me when it was done anyway. Just wanted to see if it would work so I left it in.
We got around a cup of fat, and it will be used most expeditiously. Can't wait.
Post by: SdK on February 15, 2015, 11:26:44 PM
#TheWesIsTheFuture
Post by: XocolateThundarr on February 16, 2015, 08:12:39 AM
Duck fat fries are gross.
#TheWesIsTheFuture
You sir, are wrong.
Post by: SdK on February 16, 2015, 10:04:43 AM
Mmmmm. To each their own. I used to work at the Burger Stand and hated them there. Truffle fries all the way.Duck fat fries are gross.
#TheWesIsTheFuture
You sir, are wrong.
#TheWesIsTheFuture
Post by: tdaver on March 01, 2015, 06:23:15 PM
Post by: wetwillie on March 01, 2015, 06:35:08 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2F2dsgzr9.jpg&hash=1f1f82c1a26224a92bb8285dbc0fadd234c18cfd)
Have Mercy
Post by: AST on March 01, 2015, 09:59:21 PM
Post by: Institutional Control on March 02, 2015, 06:52:41 PM
Sent from my iPhone using Tapatalk
Post by: AST on March 14, 2015, 11:29:06 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150314_154227_zpsi1ylvcro.jpg&hash=d0e036b6752a853efb0ee2af486d6f492845edf3)
80lbs brisket
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150314_154333_zpsezqvh5ty.jpg&hash=bda954ed6904a359b05809585cbbecedb3a14663)
i'm tired, going to finish beer and go to bed
Post by: SdK on March 15, 2015, 11:39:08 AM
Post by: AST on March 15, 2015, 11:59:37 AM
Post by: AST on March 15, 2015, 12:01:42 PM
Post by: SdK on March 15, 2015, 12:04:16 PM
Post by: AST on March 15, 2015, 12:11:12 PM
I'd pay to tailgate with you.
awe, thanks man
Post by: SdK on March 15, 2015, 12:18:17 PM
Youre welcome. Or I'll just have you ship some up. :lick:I'd pay to tailgate with you.
awe, thanks man
Post by: tdaver on March 15, 2015, 02:30:15 PM
Post by: CNS on March 15, 2015, 02:47:24 PM
What do I need to know to get super elite on it if I have already conquered all that the Weber Smokey Mountain has to offer?
Post by: AST on March 21, 2015, 09:12:42 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150321_083451_zpsxphqxnrg.jpg&hash=d4547eaea3e1b8fc9fba4c1ad999b637d8256856)
Post by: Cire on March 21, 2015, 09:17:41 AM
Post by: AST on March 21, 2015, 09:33:43 AM
Post by: AST on March 21, 2015, 07:52:07 PM
Post by: Dr Rick Daris on March 21, 2015, 08:32:30 PM
Post by: Gooch on March 23, 2015, 10:47:59 AM
Post by: Cire on March 23, 2015, 06:32:03 PM
Post by: SdK on March 26, 2015, 04:58:11 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2Fc5373cf47f19029e6f83a1d0fd306654.jpg&hash=fa0ee5689446dfc7909c1da1d60116d7610e8fa0)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F1682c0ade3c24b9b07c9cd0357059e73.jpg&hash=e6cd0eb9f44e26cbcaa7855b894bd022c823683e)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F1274a3023c046bdd5353b2330f40165b.jpg&hash=f5fe5c05d3039c4d52cc70170c360bc501ad4556)
Post by: AST on March 26, 2015, 05:45:39 PM
Post by: SdK on March 26, 2015, 06:14:15 PM
Canary's thoughts on taste "oh eff"
Post by: puniraptor on March 26, 2015, 06:20:57 PM
Post by: Dub on March 26, 2015, 06:21:30 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F77fa83579e965b711055c6a17b9d7aee.jpg&hash=604aa37828778cd3224f327b4f9929a115ed0a82)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2Fad5384b9a84d81f996ae966d4e95aabe.jpg&hash=446f6c73979f5645dc7e7b33de926a353feaa33f)
Canary's thoughts on taste "oh eff"
Your decorative ketchup. lol.
Post by: puniraptor on March 26, 2015, 06:22:53 PM
Post by: Dub on March 26, 2015, 06:26:27 PM
Gotta be sriracha
:facepalm: still though, lol.
Post by: Dub on March 26, 2015, 06:28:41 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F77fa83579e965b711055c6a17b9d7aee.jpg&hash=604aa37828778cd3224f327b4f9929a115ed0a82)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2Fad5384b9a84d81f996ae966d4e95aabe.jpg&hash=446f6c73979f5645dc7e7b33de926a353feaa33f)
Canary's thoughts on taste "oh eff"
Might try this Saturday. Did you roll it tight and make em bite size? Can't tell if that's a small plate or they are big. Did they fall apart if you cut them?
Post by: puniraptor on March 26, 2015, 06:29:03 PM
Post by: Dr Rick Daris on March 26, 2015, 06:33:07 PM
Post by: SdK on March 26, 2015, 06:48:23 PM
Post by: SdK on March 26, 2015, 06:49:31 PM
Just cut at eat slice of bacon. we went 6 slices per roll. Did not fall apart at all.(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F77fa83579e965b711055c6a17b9d7aee.jpg&hash=604aa37828778cd3224f327b4f9929a115ed0a82)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2Fad5384b9a84d81f996ae966d4e95aabe.jpg&hash=446f6c73979f5645dc7e7b33de926a353feaa33f)
Canary's thoughts on taste "oh eff"
Might try this Saturday. Did you roll it tight and make em bite size? Can't tell if that's a small plate or they are big. Did they fall apart if you cut them?
Post by: SdK on March 26, 2015, 06:49:47 PM
375 for 25. Glaze. Another 5. Glaze. Another five. Season the ground beef however you prefer. Used a BBQ rub.Indirect heat.
Post by: SdK on March 26, 2015, 06:50:16 PM
Post by: SdK on March 26, 2015, 06:50:36 PM
Post by: SdK on March 26, 2015, 06:50:49 PM
Post by: Mikeyis4dcats on March 27, 2015, 08:44:16 AM
Post by: mocat on March 27, 2015, 08:52:00 AM
Post by: sonofdaxjones on March 27, 2015, 09:00:08 AM
Post by: meow meow on March 27, 2015, 09:11:59 AM
Post by: puniraptor on March 27, 2015, 09:31:58 AM
Post by: SdK on March 27, 2015, 10:21:28 AM
holy crap SDK that looks simple yet amazingIt is both. :lick:
Post by: SdK on March 27, 2015, 10:22:01 AM
we all know little smokeys wrapped in bacon and sprinkled in brown sugar are one of the best meat based apps, but how do you think a sliver of jalapeneo wrapped up in there too would go over? elite upgrade?Definitely.
Post by: mocat on March 27, 2015, 10:23:58 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F1682c0ade3c24b9b07c9cd0357059e73.jpg&hash=e6cd0eb9f44e26cbcaa7855b894bd022c823683e)
is that pepper jack?
Post by: SdK on March 27, 2015, 10:43:45 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F26%2F1682c0ade3c24b9b07c9cd0357059e73.jpg&hash=e6cd0eb9f44e26cbcaa7855b894bd022c823683e)
is that pepper jack?
Yessir :D
Post by: mocat on March 27, 2015, 10:48:31 AM
i will use farmland thick cut bacon. et tu?
Post by: SdK on March 27, 2015, 10:52:05 AM
i will be attempting to reconstruct what you've got there pretty soon.
i will use farmland thick cut bacon. et tu?
The exact same! :cheers:
Post pics!
Post by: pissclams on March 27, 2015, 11:06:57 AM
Post by: Mikeyis4dcats on March 27, 2015, 11:10:33 AM
i know i'm probably the only person in the world like this, but i prefer thin cut bacon to thick cut
me too. crispy bacon is the only way to go.
Post by: Canary on March 27, 2015, 11:29:15 AM
Post by: mocat on March 27, 2015, 12:42:07 PM
Post by: pissclams on March 27, 2015, 01:35:23 PM
Post by: CNS on March 27, 2015, 03:26:45 PM
gonna try my hand at a brisket again this weekend, been a couple of years. What's your go-to rub?I start with Jack Stack rub, add some onion chowder, add finely ground Cafe Verona coffee(starbucks), then line the grill with fresh parsley and put the brisket right on top of it (thanks AST!). I sometimes add dried parsley to the rub too.
Post by: XocolateThundarr on March 28, 2015, 11:36:27 AM
Post by: wetwillie on March 28, 2015, 12:25:40 PM
Post by: CNS on March 28, 2015, 01:03:14 PM
Post by: CNS on March 28, 2015, 01:03:45 PM
Post by: CNS on March 28, 2015, 01:04:01 PM
Post by: mocat on March 28, 2015, 01:54:21 PM
Post by: CNS on March 28, 2015, 02:03:58 PM
Post by: Tobias on March 28, 2015, 02:38:02 PM
nah, just a weekend with some peeps at a brewery, we rented a cabin next door
ast i initially glossed over the dates and thought you were cooking like 200lbs of glorious looking meats for like a dozen bros
Post by: cDubya on March 28, 2015, 03:16:05 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150327_175252_zpsoopxeltc.jpg&hash=fcaeaf49757e5d28ab200cf74cb0a676d7e00686) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150327_175252_zpsoopxeltc.jpg.html)
Post by: CNS on March 28, 2015, 03:26:58 PM
Post by: Canary on March 28, 2015, 03:35:45 PM
Making the "sushi" today.Let SDK and me know how it went.
Post by: Mikeyis4dcats on March 29, 2015, 09:24:28 AM
Post by: pissclams on March 29, 2015, 09:26:42 AM
Post by: Mikeyis4dcats on March 29, 2015, 09:27:52 AM
did you wrap it? let's see some pics. be sure and wrap it and let it rest for an hour or so before cutting into it.
No wrap. Will rest, will make burnt ends.
Post by: pissclams on March 29, 2015, 10:15:46 AM
Post by: CNS on March 29, 2015, 11:19:16 AM
Putting a loin on in a few hours. Going to cut it along the middle of the top longways and fill with peaches, jalapeño, and cover with bacon. Have done this with apple, onion, and bacon, but not peaches yet. Pretty excited.
Post by: SdK on March 29, 2015, 11:21:25 AM
Post by: CNS on March 29, 2015, 11:26:04 AM
Post by: Mikeyis4dcats on March 29, 2015, 11:26:28 AM
(https://scontent-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10421231_10205777686858024_8822260375951761969_n.jpg?oh=ec6ea3f0d6156fbec10629bf14e251d6&oe=55A513BD)
Start of the burnt ends.
(https://scontent-dfw.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11102602_10205777686618018_6220179544433790503_n.jpg?oh=41606678615be68c4e54d78a0f94153b&oe=55AB1CF5)
Post by: Mikeyis4dcats on March 29, 2015, 11:28:07 AM
Started a brisket a little when ago.
Putting a loin on in a few hours. Going to cut it along the middle of the top longways and fill with peaches, jalapeño, and cover with bacon. Have done this with apple, onion, and bacon, but not peaches yet. Pretty excited.
sounds delish. mango would be great too.
I love grilled peaches with balsamic and blue cheese.
Post by: SdK on March 29, 2015, 11:28:48 AM
Post by: SdK on March 29, 2015, 11:31:26 AM
Making the "sushi" today.How was it?
Post by: star seed 7 on March 29, 2015, 02:18:19 PM
Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.
my dad always uses a brandy glaze on pork loins. it's very delish
Post by: cDubya on March 29, 2015, 02:21:43 PM
Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.
my dad always uses a brandy glaze on pork loins. it's very delish
What about Chambord? Seems like a great fit for pork/bacon... :dunno:
Post by: CNS on March 29, 2015, 03:01:14 PM
Post by: CNS on March 29, 2015, 03:05:01 PM
Post by: pissclams on March 29, 2015, 03:53:31 PM
Post by: cDubya on March 29, 2015, 04:28:27 PM
Post by: Dr Rick Daris on March 29, 2015, 04:33:34 PM
CNS, what's your method for such a large loin? I can't seem to get mine right, doneness-wise.
i do mine @275 until an internal temp of 145 but then again i'm not a brain surgeon like cns so maybe he has different thoughts.
Post by: CNS on March 29, 2015, 04:44:45 PM
Post by: nicname on March 29, 2015, 06:22:30 PM
Thick baco, diced japs, diced white onions, shredded colby jack, 80/20 beef, a painting of bbq sauce on top of the log. Serving with baked beans and cole slaw.
Not sure how to grill this so just playing it by ear. Went with indirect head (full chimney starter worth) and have some extra coals heating up if needed. Hoping the shredded cheese spread throughout the roll will help avoid cheese spill.
Post by: mocat on March 29, 2015, 06:34:27 PM
Post by: nicname on March 29, 2015, 06:35:56 PM
You pretty much have to foil that SOB because of the massive amounts of grease
Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.
Post by: pissclams on March 29, 2015, 08:36:35 PM
You pretty much have to foil that SOB because of the massive amounts of grease
Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.
how did it turn out?
i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.
Post by: nicname on March 29, 2015, 10:06:21 PM
You pretty much have to foil that SOB because of the massive amounts of grease
Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.
how did it turn out?
i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.
It was good. Not OMG good, but something definitely worth throwing together for an appetizer or gameday eats.
Post by: XocolateThundarr on March 30, 2015, 08:47:21 AM
You pretty much have to foil that SOB because of the massive amounts of grease
Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.
how did it turn out?
i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.
It was good. Not OMG good, but something definitely worth throwing together for an appetizer or gameday eats.
I had similar results and approached it in much the same manner with the BBQ angle. I let mine get a little too close to the coals so the bacon on the bottom was a little too crispy for my taste. Cooking for 15 people this weekend definitely confirmed the fact I need to replace my current setup with one that has a much bigger cooking area.
Post by: OB_Won on April 04, 2015, 11:51:58 AM
I basted (caramelized) the rolls with a mixture of brown sugar and...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.drinkspirits.com%2Fwp-content%2Fuploads%2F2014%2F11%2FCR_REGAL_APPLE.jpg&hash=040cf66fa7791e3ad74edd2c4a928d07b274145b)
Post by: cDubya on April 04, 2015, 03:00:58 PM
Tried Canary and SDK's Cowboy Sushi last night. Screwed up and forgot to take pictures, but enjoyed it immensely. Thanks guys.
I basted (caramelized) the rolls with a mixture of brown sugar and...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.drinkspirits.com%2Fwp-content%2Fuploads%2F2014%2F11%2FCR_REGAL_APPLE.jpg&hash=040cf66fa7791e3ad74edd2c4a928d07b274145b)
Apple flavored Crown? Take it to the Shame Yourself thread.
Post by: pissclams on April 04, 2015, 03:11:40 PM
Post by: Canary on April 05, 2015, 09:59:50 AM
Tried Canary and SDK's Cowboy Sushi last night. Screwed up and forgot to take pictures, but enjoyed it immensely. Thanks guys.Man, I never thought about basting them with something sweet. I will have to try that the next time. Not sure about the Apple Crown, though. Might have to go with something else.
I basted (caramelized) the rolls with a mixture of brown sugar and...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.drinkspirits.com%2Fwp-content%2Fuploads%2F2014%2F11%2FCR_REGAL_APPLE.jpg&hash=040cf66fa7791e3ad74edd2c4a928d07b274145b)
But damn, that bacon sushi is good though.
Post by: pissclams on April 05, 2015, 11:33:28 AM
shoulder was good as well, i'm trying to perfect a finishing sauce and still have work to do.
Post by: ben ji on April 05, 2015, 01:25:19 PM
I can rock the crap out of everything else but for some reason I have never mastered grilling steaks.
In 4 hours my family is coming over and I want them to enjoy some expertly done 8oz medium rare ribeye steaks.
Seasoning? Marinade? Grill temp? Duration?
I grilled some ribeyes for my GF and I on Wednesday but they sucked. Cooked them too long and they were medium not medium rare, like no pink in the middle :frown:.
Post by: pissclams on April 05, 2015, 03:58:54 PM
Post by: CNS on April 05, 2015, 05:13:47 PM
Post by: 8manpick on April 05, 2015, 07:13:38 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2Fd0a64184886171bfd3b9a0afda165ba5.jpg&hash=e1c2c9bd3e1cd20b8156a64cf3ea4dff3fd35fcc)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F7a4ea71528eb4c5a590947e86640e8f6.jpg&hash=ed5618a9f0f02a893af0d1a01d52241bfeba3b91)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F5447cb4835f88526c7e688000d3a8fd0.jpg&hash=1af7970bd5351013a9aacb1f98a70acff91fce03)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F9d8aa9256ab1a09232177a2345fca475.jpg&hash=97b550af15193c520b85fb2be8f4cea1f5a98cca)
Post by: ben ji on April 05, 2015, 07:30:55 PM
The key? Pull them off early, you can always throw them back on but you cant uncook them.
Post by: Cire on April 05, 2015, 08:43:24 PM
Post by: Cire on April 05, 2015, 08:49:21 PM
Post by: The Big Train on April 05, 2015, 08:58:54 PM
I did the SdK thing. Used cheddar, jalapeños, chili p, and paprika
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2Fd0a64184886171bfd3b9a0afda165ba5.jpg&hash=e1c2c9bd3e1cd20b8156a64cf3ea4dff3fd35fcc)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F7a4ea71528eb4c5a590947e86640e8f6.jpg&hash=ed5618a9f0f02a893af0d1a01d52241bfeba3b91)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F5447cb4835f88526c7e688000d3a8fd0.jpg&hash=1af7970bd5351013a9aacb1f98a70acff91fce03)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F04%2F05%2F9d8aa9256ab1a09232177a2345fca475.jpg&hash=97b550af15193c520b85fb2be8f4cea1f5a98cca)
that looks good, how long did you cook it?
Post by: 8manpick on April 05, 2015, 09:00:59 PM
Post by: BringBackEcoKat on April 05, 2015, 09:31:28 PM
Post by: Mr Bread on April 06, 2015, 04:36:43 PM
i usually don't wrap mine either
:emawkid:
Post by: Gooch on April 06, 2015, 05:17:39 PM
gooch let's see this roast(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2F20150405_140800_zpskywz899e.jpg&hash=9d3e53f65b73642ba914a9b3609d75d65930d194) (http://s1167.photobucket.com/user/michaelvannatta21/media/20150405_140800_zpskywz899e.jpg.html)
Post by: pissclams on April 06, 2015, 05:40:44 PM
Post by: Cire on April 06, 2015, 06:32:50 PM
Post by: Cire on April 06, 2015, 06:33:19 PM
Post by: ben ji on April 06, 2015, 09:21:31 PM
Has anyone ever tried to make a beef tongue?
paging asava
Post by: WonderMeal on April 06, 2015, 10:32:13 PM
Has anyone ever tried to make a beef tongue?
Yep. It was surprisingly delicious, and we cooked it long enough and slow enough that it wasn't tongue-looking at all. Highly recommend.
Post by: pissclams on April 07, 2015, 08:31:07 AM
i enjoy mine slathered in ketchup.
Post by: Cire on April 07, 2015, 08:33:50 AM
AST???
Post by: KST8FAN on April 07, 2015, 10:05:45 AM
Tom
Post by: pissclams on April 07, 2015, 10:22:46 AM
Post by: Tobias on April 07, 2015, 10:24:15 AM
Post by: ChiComCat on April 07, 2015, 10:25:30 AM
Has anyone ever tried to make a beef tongue?
I did it in a pressure cooker once. Was a bit of a process but really good
Post by: Cire on April 07, 2015, 10:37:47 AM
Post by: Mikeyis4dcats on April 07, 2015, 01:22:14 PM
Post by: Gooch on April 07, 2015, 01:57:22 PM
Post by: EMAWican on April 07, 2015, 02:18:58 PM
I used to have a redichek but the probes kept going to crap on me. Bought some med priced Weber model and the probes will probably go to crap on me.
Protip: Use some heat shrink tubing on the wire to probe connection. Moisture gets into the probe connection and shorts them out.
Post by: mocat on April 07, 2015, 03:40:11 PM
Post by: AppleJack on April 07, 2015, 03:57:02 PM
Post by: wetwillie on April 07, 2015, 03:57:53 PM
Post by: AppleJack on April 07, 2015, 04:00:07 PM
Post by: The Tonya Harding of Twitter Users Creep on April 07, 2015, 04:17:21 PM
Post by: star seed 7 on April 07, 2015, 06:32:51 PM
maverick is dangerous. i've also heard not to keep it around ice, man
oof
Post by: Mikeyis4dcats on April 07, 2015, 09:28:49 PM
I used to have a redichek but the probes kept going to crap on me. Bought some med priced Weber model and the probes will probably go to crap on me.
Protip: Use some heat shrink tubing on the wire to probe connection. Moisture gets into the probe connection and shorts them out.
preotip #2, if you call and say the probe quit working they usually will send you a new one free
Post by: KST8FAN on April 09, 2015, 07:01:47 AM
tom i have a maverick and it works great. don't know anything about this igrill system and i think you made it up.
http://store.idevicesinc.com/igrill/
Tom
Post by: KST8FAN on April 09, 2015, 07:02:59 AM
I used to have a redichek but the probes kept going to crap on me. Bought some med priced Weber model and the probes will probably go to crap on me.
Protip: Use some heat shrink tubing on the wire to probe connection. Moisture gets into the probe connection and shorts them out.
Noted on the shrink tubing. Most reviews are either 5 (love it) or 1 (probes go bad quickly).
Tom
preotip #2, if you call and say the probe quit working they usually will send you a new one free
Post by: pissclams on April 09, 2015, 10:50:33 AM
tom i have a maverick and it works great. don't know anything about this igrill system and i think you made it up.
http://store.idevicesinc.com/igrill/
Tom
that looks pretty good. big mistake limiting the connection tojust bluetooth, an internet connection option would have me buying this thing today.
Post by: cDubya on April 11, 2015, 07:35:04 PM
After marinading for a few hours in hoisin garlic sauce, honey, sriracha, and olive oil...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_161014_zps83iizqya.jpg&hash=cdc0fb9d6dd68dc967ec62fbc27a3bfc9c345d47) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150411_161014_zps83iizqya.jpg.html)
Around 3 hours or so at around 200°, with a smoker box full of Applewood for good measure...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_185815_zpsjw4ltbom.jpg&hash=2567c3f70d1dc106b9012a19d75c151af6943ffd) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150411_185815_zpsjw4ltbom.jpg.html)
Aaaaaaand on the plate...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_192615_zps13udls26.jpg&hash=1ceca28caac2942431085d10fd74770f8696d1d3) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150411_192615_zps13udls26.jpg.html)
Best job I've done yet, pretty proud of how damn good it turned out. Low and slow, indirect heat, and directly over the coals for a minute on each side to caramelize. Delicious.
Post by: CNS on April 11, 2015, 07:36:55 PM
Post by: Tobias on April 11, 2015, 07:45:00 PM
Post by: wetwillie on April 11, 2015, 07:50:26 PM
Post by: cDubya on April 11, 2015, 08:02:07 PM
What kinda fixins you got there 'dub. They look sweet potatoey.
Yep, just some corn and also those whipped sweet potatoes with a bit of half and half and some smoked Serrano for bite. They were pretty tasty as well. Gf made those.
Post by: AST on April 11, 2015, 10:16:46 PM
Post by: cDubya on April 12, 2015, 08:13:30 AM
looks good
Thanks. I know a marinade probably goes against the rules, but it was tasty.
Post by: AST on April 12, 2015, 09:01:30 AM
looks good
Thanks. I know a marinade probably goes against the rules, but it was tasty.
the rules are yo make food you like. looks like you followed the rules.
Post by: sonofdaxjones on April 12, 2015, 11:13:41 AM
Those look great Cdub.
Post by: KST8FAN on April 22, 2015, 09:18:33 PM
First brisket of the traeger. Used mesquite and pecan.
Tom
Post by: pissclams on April 22, 2015, 10:09:12 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F22%2F56cb66f7b0082dd139f9a789c0f8b368.jpg&hash=ef286d1c1defab48c4410be9a9290c2584cde731)did you buy the igrill?
First brisket of the traeger. Used mesquite and pecan.
Tom
Post by: KST8FAN on April 22, 2015, 10:11:16 PM
Post by: pissclams on April 22, 2015, 10:13:57 PM
that brisket looks good but the pic was taken after refrigerating and you can't tell.
Post by: puniraptor on April 22, 2015, 10:16:11 PM
Post by: mocat on April 22, 2015, 10:29:25 PM
Post by: star seed 7 on April 22, 2015, 10:31:11 PM
Post by: Tobias on April 22, 2015, 11:16:28 PM
Post by: star seed 7 on April 22, 2015, 11:16:58 PM
looks dry as eff
:excited:
Post by: Shooter Jones on April 23, 2015, 10:47:33 AM
looks dry as eff
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fdigitalshortbread.files.wordpress.com%2F2013%2F10%2Ftumblr_m254ejxlj21qdewrno1_500.gif%3Fw%3D620&hash=44d2893dbf288b3849a7adff1287f5397b8dea5e)
Post by: AST on April 24, 2015, 08:35:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150424_193010_zpsv3bebabm.jpg&hash=673411a2897ea98a86cc650fe72b0ae5e3038e75)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150424_194322_zpshzqqd8oa.jpg&hash=c566fa5e31f112e5d6384b459bc2a189e158c6e5)
Post by: AppleJack on April 24, 2015, 08:38:37 PM
Post by: Tobias on April 24, 2015, 08:45:05 PM
Post by: TheCatFanSpeaks on April 24, 2015, 08:45:23 PM
seafood paella, so yum
did the same last weekend. on, possibly, the same grill. was delicious.
Post by: AST on April 24, 2015, 08:49:10 PM
is that pepperoni?
:lol:
spanish chorizo
Post by: AST on April 24, 2015, 08:51:12 PM
seafood paella, so yum
did the same last weekend. on, possibly, the same grill. was delicious.
i thought i heard someone in my yard
Post by: KST8FAN on April 24, 2015, 08:59:11 PM
Tom
Post by: Tobias on April 24, 2015, 09:01:36 PM
i enjoy crawfish boils, scale never really works out for me doing it for one or two (i guess that's kinda the point, tho)
Post by: Tobias on April 24, 2015, 09:02:32 PM
Post by: CNS on April 24, 2015, 09:07:25 PM
seafood paella, so yumwould smash.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150424_193010_zpsv3bebabm.jpg&hash=673411a2897ea98a86cc650fe72b0ae5e3038e75)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150424_194322_zpshzqqd8oa.jpg&hash=c566fa5e31f112e5d6384b459bc2a189e158c6e5)
Post by: nicname on April 24, 2015, 09:42:14 PM
Post by: cDubya on April 26, 2015, 04:36:23 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150426_172258_zpshpxlrie6.jpg&hash=31efda5db4ca9072d108226f35a47492534f6142) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150426_172258_zpshpxlrie6.jpg.html)
Post by: The Big Train on April 26, 2015, 04:47:20 PM
i have a question tho, do you guys not have cows or chickens there?
Post by: kso_FAN on April 26, 2015, 04:47:37 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F079017fca8e4f77fa7afbd1af1c9fa9a.jpg&hash=9fe8bd6be136bf48243f076fc63d11734ffb01be)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F539c4f4b7f84c91568320c0e8066f1cc.jpg&hash=58400cda848dbe3abdb1ebf94a9dbc32dd6e6b6f)
Post by: AST on April 26, 2015, 04:50:44 PM
Post by: Tobias on April 26, 2015, 04:53:07 PM
Post by: cDubya on April 26, 2015, 05:04:01 PM
that looks good cdubs
i have a question tho, do you guys not have cows or chickens there?
Lol, yeah. But nobody wants to see a couple hamburgers or chicken breaststroke on my grill. AST puts that kind of thing to shame, lol. I just like to post a variety of stuff we try.
Post by: Dub on April 26, 2015, 05:46:41 PM
Not as good as on a real smoker, but decent ribs on my Weber.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F079017fca8e4f77fa7afbd1af1c9fa9a.jpg&hash=9fe8bd6be136bf48243f076fc63d11734ffb01be)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F539c4f4b7f84c91568320c0e8066f1cc.jpg&hash=58400cda848dbe3abdb1ebf94a9dbc32dd6e6b6f)
You have water pans under the grate?
Post by: kso_FAN on April 26, 2015, 08:33:24 PM
Not as good as on a real smoker, but decent ribs on my Weber.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F079017fca8e4f77fa7afbd1af1c9fa9a.jpg&hash=9fe8bd6be136bf48243f076fc63d11734ffb01be)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F26%2F539c4f4b7f84c91568320c0e8066f1cc.jpg&hash=58400cda848dbe3abdb1ebf94a9dbc32dd6e6b6f)
You have water pans under the grate?
No, I soaked some wood chips and put them in foil containers and poke holes in them. I cook about 30-40 minutes indirect heat uncovered at 350 to get the little bit of smoke you get on a gas grill. Then wrap in foil and add some apple juice and cook another 30-40 minutes. Then remove foil and baste each side a couple times 5-7 minutes each with sauce at about 275.
Post by: The Big Train on April 26, 2015, 09:50:35 PM
that looks good cdubs
i have a question tho, do you guys not have cows or chickens there?
Lol, yeah. But nobody wants to see a couple hamburgers or chicken breaststroke on my grill. AST puts that kind of thing to shame, lol. I just like to post a variety of stuff we try.
yeah i was just jk ya bud, i love kebabs and would smash those
Post by: cDubya on April 26, 2015, 10:19:18 PM
that looks good cdubs
i have a question tho, do you guys not have cows or chickens there?
Lol, yeah. But nobody wants to see a couple hamburgers or chicken breaststroke on my grill. AST puts that kind of thing to shame, lol. I just like to post a variety of stuff we try.
yeah i was just jk ya bud, i love kebabs and would smash those
Good lord, I didn't notice my phone autocorrected to "breasts" to "breaststroke" until reading your reply to it. Yikes.
Also, they were delicious. The kebabs, not the "breaststroke".
Post by: The Big Train on April 26, 2015, 10:23:15 PM
that looks good cdubs
i have a question tho, do you guys not have cows or chickens there?
Lol, yeah. But nobody wants to see a couple hamburgers or chicken breaststroke on my grill. AST puts that kind of thing to shame, lol. I just like to post a variety of stuff we try.
yeah i was just jk ya bud, i love kebabs and would smash those
Good lord, I didn't notice my phone autocorrected to "breasts" to "breaststroke" until reading your reply to it. Yikes.
Also, they were delicious. The kebabs, not the "breaststroke".
:lol:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffarm1.static.flickr.com%2F41%2F188857650_1e5a795216_m.jpg&hash=6bfb9040cc7434c68955f26cb0db89f293648ab8)
Post by: star seed 7 on April 26, 2015, 10:32:26 PM
Post by: waks on April 27, 2015, 01:58:31 PM
made some burgers on the on the ol' george foreman tonight. :thumbs:Pics or GTFO
Post by: Brock Landers on April 27, 2015, 03:40:00 PM
Sad grilling note: Some prick stole my mini New Braunfels grill at the BatCats-TCU game a few weeks ago. I'm still pissed. There was a brat sitting on it that I was going to enjoy as a post game snack too.
Post by: AST on May 02, 2015, 02:06:49 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150502_135659_zpsfx0ns8oj.jpg&hash=a55376b71930fe58517a7ca7200536385b1f797f)
Post by: AST on May 23, 2015, 07:08:11 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150523_065115_zpswxufqulb.jpg&hash=d9e6b609077631b8542d423496c097a5ea1a8def)
Post by: CNS on May 23, 2015, 08:33:21 AM
Post by: Cire on May 23, 2015, 11:36:09 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F23%2F4d6c8d153ddee79095b073d5e8e1f3bc.jpg&hash=f5f8f79cb20862f9cdc0242ca1f191d56e682fec)
Three down and three to go
Post by: AST on May 23, 2015, 03:37:20 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150523_124238_zpsxff8uqa5.jpg&hash=a6f57fb3a19c22f5fbccfb51aeb59e0f0702ce70)
Post by: The Big Train on May 23, 2015, 03:41:38 PM
Post by: Bloodfart on May 23, 2015, 05:57:08 PM
Post by: Bloodfart on May 23, 2015, 06:01:10 PM
Post by: CNS on May 23, 2015, 06:20:04 PM
1. Mustard yo meat
2. Jack stack rub
3. Onion chowder
4. Dried parsley
5. Cafe Verona coffee (starbucks) fresh ground. Sprinkle on top of everything and pat it all down a little so that it all sticks.
Repeat all sides.
Let it sit for like an hour or so before smoking.
Post by: Bloodfart on May 23, 2015, 06:32:16 PM
Post by: Tobias on May 23, 2015, 08:23:38 PM
Post by: CNS on May 23, 2015, 10:41:37 PM
Did a big tri tip tonight for steak tacos. Tried it they way American Test Kitchen recommends: put it in oven at 200 until internal temp was 90deg. Then hit the grill until 135deg. Was amazingly tender and very delish.
Post by: cDubya on May 24, 2015, 10:08:38 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150524_164331_zpsu89tkxab_edit_1432522713305_zpsaoa07ejp.jpg&hash=322acddc9ec7cc20776c8639148b8769534bff78) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150524_164331_zpsu89tkxab_edit_1432522713305_zpsaoa07ejp.jpg.html)
Post by: The Big Train on May 24, 2015, 10:14:21 PM
Post by: star seed 7 on May 24, 2015, 10:21:08 PM
Post by: bones129 on May 24, 2015, 11:19:18 PM
Post by: Tobias on May 25, 2015, 12:47:34 AM
Mint lamb sounds pretty great. Haven't dabbled in the middle east much. Want to, but haven't yet.
i channeled your grass rub, it was more middle manhattan than anything else probably
Post by: kansas_troll_patrol on May 25, 2015, 05:21:17 AM
After I got the smoker running correctly I lit a fire in the fire pit and fell asleep on the patio In a big comfy chair. I just woke to the storms rolling into mhk. I think this is gonna be a good day.
Post by: 8manpick on May 25, 2015, 06:55:12 AM
I threw an 8 pound butt on at 4 this morning. Can't wait to dig in tonight.^stud
After I got the smoker running correctly I lit a fire in the fire pit and fell asleep on the patio In a big comfy chair. I just woke to the storms rolling into mhk. I think this is gonna be a good day.
Post by: CNS on May 25, 2015, 07:53:14 AM
Post by: KST8FAN on May 25, 2015, 09:50:52 AM
Hen house had BOGO on country style ribs. Today's lunch after a little apple smoking.
Tom
Post by: kansas_troll_patrol on May 25, 2015, 11:03:17 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fx5GINef.jpg&hash=9673a7b62089b9a0934ef920cde9396b778117b8)
Post by: CNS on May 25, 2015, 02:18:05 PM
Curry Pineapple pork chops today. Turned out pretty tasty. The slice on top is just add-on. The puree'd pineapple in the curry marinade was great.CDub, drop the recipe on us, pls
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150524_164331_zpsu89tkxab_edit_1432522713305_zpsaoa07ejp.jpg&hash=322acddc9ec7cc20776c8639148b8769534bff78) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150524_164331_zpsu89tkxab_edit_1432522713305_zpsaoa07ejp.jpg.html)
Post by: CNS on May 25, 2015, 02:18:38 PM
How did you do it? How did it translate from beef to lamb?Mint lamb sounds pretty great. Haven't dabbled in the middle east much. Want to, but haven't yet.
i channeled your grass rub, it was more middle manhattan than anything else probably
Post by: CopperBowl on May 25, 2015, 02:23:11 PM
Post by: cDubya on May 26, 2015, 01:36:53 AM
CDub, drop the recipe on us, pls
4 pork chops
8 oz can sliced pineapple in juice (but fresh is so much better, and just puree some of the pineapple for juice)
1/3 Cup honey
1 Tbl. prepared mustard
1 tsp. curry chowder
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot pepper sauce
Prepare marinade, using pineapple juice, combine with honey, mustard, curry chowder, salt, pepper and hot pepper sauce. Mix well. Set aside about 2 Tbl. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side, basting with reserved marinade. Add pineapple slices to grill in the last 5 minutes.
The recipe called them honey grilled pork chops, sorry if my name for them was misleading. Anyway, a few notes if you like the way it looks and want to try:
• puree fresh pineapple for ALL 8 oz of the called for pineapple. Adds much more flavor.
• double the hot pepper sauce, maybe even triple it.
• marinade longer. This recipe says 30 mins, I did 4 hours, and you can tell a difference in a great way.
• lastly, if we do this one again I think I'll add a bit more curry chowder as well, but that's just me. I prefer stronger flavors. This recipe was great as is.
Hope someone enjoys!
Post by: kansas_troll_patrol on May 26, 2015, 07:40:42 AM
Post by: AbeFroman on May 26, 2015, 08:05:15 AM
Brisket from this weekend. First time using an electric smoker
Post by: AbeFroman on May 26, 2015, 08:12:53 AM
Then I did burnt ends
Post by: kslim on May 26, 2015, 08:26:05 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCNxlnwT.jpg&hash=42e2005992cefee7f6582dd2bc90dfe4eb0fc444)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FL6Akcyl.jpg&hash=765363cc7967c1c07daa023f62c4fabf36e875ed)
Post by: meow meow on May 26, 2015, 08:27:43 AM
Post by: kslim on May 26, 2015, 09:07:54 AM
Post by: puniraptor on May 26, 2015, 10:10:17 AM
one half with bark one half without, have to appease the masses sir
who asks for that?
also, did you eat the bark directly off or did you add it back to the other half?
Post by: kslim on May 26, 2015, 02:33:51 PM
we did two, if that answers your questionone half with bark one half without, have to appease the masses sir
who asks for that?
also, did you eat the bark directly off or did you add it back to the other half?
Post by: puniraptor on May 26, 2015, 05:42:53 PM
Post by: star seed 7 on May 26, 2015, 06:24:11 PM
Forgot to take a picture before I started pulling. But here is a shot of the half I froze. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FdvkEYcB.jpg&hash=0b653013475878599ef5f22d870e35db70d4ef59)
Is that a human heart?
Post by: Institutional Control on May 26, 2015, 06:26:29 PM
Post by: tdaver on May 26, 2015, 07:59:16 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Fo02wb7.jpg&hash=1e6e97cfb837e45bacdd8447132ad5baba9367b7)
Post by: star seed 7 on May 26, 2015, 08:02:53 PM
Post by: cDubya on May 26, 2015, 09:17:29 PM
Haven't been able to justify the price yet.
Post by: Tobias on May 26, 2015, 09:24:31 PM
Post by: kslim on May 26, 2015, 10:28:32 PM
no that answer is confusing and doesnt make any sensehow is that confusing? we did two halves. One with bark one without, the pic of the carving is the one without the other pic is the one with.
Post by: puniraptor on May 26, 2015, 10:31:22 PM
How do you cook it without bark? Steamed on a bed of onions?no that answer is confusing and doesnt make any sensehow is that confusing? we did two halves. One with bark one without, the pic of the carving is the one without the other pic is the one with.
Post by: puniraptor on May 26, 2015, 10:32:34 PM
Post by: Bloodfart on May 26, 2015, 11:25:42 PM
Post by: star seed 7 on May 26, 2015, 11:50:06 PM
Post by: tdaver on May 27, 2015, 12:14:24 AM
How is that Premiere, tdaver?
Haven't been able to justify the price yet.
Great. Plenty of other good beers for less, but I was in the mood for something of that sort.
Post by: Dr Rick Daris on May 27, 2015, 12:20:47 AM
mrstdaver is having a pizza party with her book club friends. I get to sit at the grill with a bottle of Chimay Premiere.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Fo02wb7.jpg&hash=1e6e97cfb837e45bacdd8447132ad5baba9367b7)
well that setup looks pretty great :thumbs:
Post by: kslim on May 27, 2015, 07:09:29 AM
the bark can fall off if you cut the brisket thin, hell i dont know man i didnt serve it i just cooked it. GIVE ME A BREAK PUNI THE MEAT WAS DELICIOUSHow do you cook it without bark? Steamed on a bed of onions?no that answer is confusing and doesnt make any sensehow is that confusing? we did two halves. One with bark one without, the pic of the carving is the one without the other pic is the one with.
Post by: puniraptor on May 27, 2015, 09:19:54 AM
Post by: Shooter Jones on May 27, 2015, 10:00:10 AM
Post by: kslim on May 27, 2015, 01:23:29 PM
i just want to make sure the bark went to a good homeit did puni, i wouldnt let you down like that
Post by: Dr Rick Daris on May 27, 2015, 01:26:30 PM
Post by: kslim on May 27, 2015, 01:28:01 PM
what i don't get is why did he take the bark off and where did it all go?well i ate some of it, dog had some. people snacked....i dont know what you guys want from me, im not a. tramp
Post by: Shooter Jones on May 27, 2015, 01:29:41 PM
Post by: Dr Rick Daris on May 27, 2015, 01:32:49 PM
Guys, new to smoking besides how this thread has made me pretty much feel like a pro.. but anyway, I just bought one of these Masterbuilt digital electric smokers w/ remote things, because I'll probs only smoke a few times a year. Did I eff up buying this thing? Can I do neat stuff with it? TIA.
you might end up using it more than you think. i was gifted one about five years ago and still use it. it's breaking down though and i need to get something better. i think it's probably perfect for someone just starting that doesn't know how much they'll want to get involved with the hobby and how much time/energy they want to commit to smoking things.
Post by: Mikeyis4dcats on May 28, 2015, 04:09:03 PM
Guys, new to smoking besides how this thread has made me pretty much feel like a pro.. but anyway, I just bought one of these Masterbuilt digital electric smokers w/ remote things, because I'll probs only smoke a few times a year. Did I eff up buying this thing? Can I do neat stuff with it? TIA.
I love mine. Did you get the bluetooth version with stand from Sma's Club?
Post by: EMAWmeister on May 29, 2015, 05:06:58 PM
Post by: Cire on May 29, 2015, 08:36:35 PM
Post by: Shooter Jones on June 01, 2015, 02:28:28 PM
So, how should I do my seasoning run/runs to get some flavor in this bitch? Or does it even need it?
Post by: Mikeyis4dcats on June 01, 2015, 03:56:04 PM
Thanks, RD and Mikey. And no, it does not have bluetooth (just a remote control thingy) or a stand, and I did not get it at Sam's.
So, how should I do my seasoning run/runs to get some flavor in this bitch? Or does it even need it?
The instruction manual has the seasoning instructions.
Post by: Shooter Jones on June 01, 2015, 04:16:50 PM
Thanks, RD and Mikey. And no, it does not have bluetooth (just a remote control thingy) or a stand, and I did not get it at Sam's.
So, how should I do my seasoning run/runs to get some flavor in this bitch? Or does it even need it?
The instruction manual has the seasoning instructions.
Thanks Mikey, but I'm here for some insider secrets. If I wasn't, I'd be busy reading the god damn instruction manual.
Post by: tdaver on June 03, 2015, 08:35:57 PM
Post by: The Big Train on June 03, 2015, 08:48:24 PM
Post by: CNS on June 03, 2015, 08:48:56 PM
Post by: tdaver on June 03, 2015, 08:53:40 PM
Post by: Gooch on June 06, 2015, 12:04:36 PM
Ribs just went on the Yoder. Should have post smoke pics in about 5 hours.
Post by: Shooter Jones on June 06, 2015, 01:15:26 PM
Post by: Gooch on June 06, 2015, 05:31:23 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2F20150606_165445_zpspkcdcrah.jpg&hash=73812a86af124ec88e45efcab5b0709ce81a6ac1) (http://s1167.photobucket.com/user/michaelvannatta21/media/20150606_165445_zpspkcdcrah.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2F20150606_165754_zpsyiijtns0.jpg&hash=dddacf433ed365761245a4ef98d156cb5f8b0689) (http://s1167.photobucket.com/user/michaelvannatta21/media/20150606_165754_zpsyiijtns0.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2F20150606_171205_zpsggossmuu.jpg&hash=014f6efd581b210604bb519cc4d5e34909b2ac27) (http://s1167.photobucket.com/user/michaelvannatta21/media/20150606_171205_zpsggossmuu.jpg.html)
Post by: tdaver on June 06, 2015, 08:55:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F29avczk.jpg&hash=adad0d59c36678d96d51a68d61160fc06ae4fe15)
Post by: Stevesie60 on June 08, 2015, 03:30:42 PM
Post by: cDubya on June 08, 2015, 11:17:22 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150608_184800-1_zpsapqa0qb5.jpg&hash=a957da9a0793ef5f8ca370a4102640bf7c109632) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150608_184800-1_zpsapqa0qb5.jpg.html)
Post by: Tobias on June 09, 2015, 07:01:30 AM
been meaning to get one for a while
Post by: Tobias on June 09, 2015, 07:02:55 AM
Post by: WillieWatanabe on June 09, 2015, 08:12:44 AM
It's no digital/bluetooth/WiFi piece of technologically superior gear, but I am excited as hell to get to work with this thing...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150608_184800-1_zpsapqa0qb5.jpg&hash=a957da9a0793ef5f8ca370a4102640bf7c109632) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150608_184800-1_zpsapqa0qb5.jpg.html)
They work very well for the price. You'll love it.
Post by: Mrs. Gooch on June 09, 2015, 08:53:40 AM
Gooch needs to make a FattyFest auction item involving his cooking.
The winner would have to travel to Wichita, also probably would have to be someone pre-approved to not murder us in our home. Also, Gooch will probably not even see this before FF.
Post by: CNS on June 09, 2015, 09:48:17 AM
Sent from my SM-G900T using Tapatalk
Post by: cDubya on June 09, 2015, 09:59:47 AM
Any tips would be greatly appreciated. This thread is really long and I'm sure I'll miss some things.
Post by: CNS on June 09, 2015, 10:33:08 AM
Also, smokingmeatforums.com has some good in their actual forums for getting started, as far as tips and stuff go.
I start my charcoal in a chimney to start, leave a hole in the greater pile(along the side) and dump it in when ready. Then, after stacking the rest of the grill up, I fill my bowl with water as hot as the faucet will give it to me. Once I put a brisket on, it usually takes me about 30-45min to stabilize temp. Once stabilized, you can leave it alone for 1-2hrs and it won't budge unless it is raining, windy, or something like that.
Most of what you will want to know up front will end up requiring personal preference and feel to actually get down. Just go buy some stuff and start smoking it.
Post by: cDubya on June 09, 2015, 08:15:31 PM
Yeah, gonna just get to smoking some meat and learn as I go. Thanks again!
Post by: WillieWatanabe on June 10, 2015, 09:09:28 AM
Awesome, thanks guys. Can't wait to put it to use.
Any tips would be greatly appreciated. This thread is really long and I'm sure I'll miss some things.
One thing i learned is to always put more charcoal in there than you think you need. Much rather have too much than have to try to give it more fuel in the middle of a cook.
Post by: cDubya on June 10, 2015, 11:24:24 AM
Awesome, thanks guys. Can't wait to put it to use.
Any tips would be greatly appreciated. This thread is really long and I'm sure I'll miss some things.
One thing i learned is to always put more charcoal in there than you think you need. Much rather have too much than have to try to give it more fuel in the middle of a cook.
Noted. Thanks, WW.
Post by: Institutional Control on June 12, 2015, 02:57:20 PM
Post by: Mrs. Gooch on June 12, 2015, 02:59:28 PM
I don't feel like I get enough bark on my que. Am I not using enough rub or not cooking it long enough?
According to those idiots in the rye thread you should just go buy some meat with the right amount of bark already cooked on.
Post by: meow meow on June 12, 2015, 03:18:40 PM
Post by: 420seriouscat69 on June 12, 2015, 03:21:32 PM
Post by: Spracne on June 12, 2015, 03:30:18 PM
Post by: CNS on June 12, 2015, 09:43:16 PM
I don't feel like I get enough bark on my que. Am I not using enough rub or not cooking it long enough?Probably more than one way to do it, but I bet a higher heat at some point would help. Maybe at the end. Dry out/crisp up the outside a little.
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Post by: Tobias on June 13, 2015, 12:10:48 AM
Post by: puniraptor on June 13, 2015, 08:43:27 AM
do you wrap?It Works!
Post by: WillieWatanabe on June 13, 2015, 11:08:48 AM
do you wrap?It Works!
:lol:
Post by: cDubya on June 13, 2015, 09:39:02 PM
Pretty excited to get temps regulated and be able to throw some animal flesh on and learn the ropes!
Modified Minion Soo method...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150611_091252_zpsl3mqghgh.jpg&hash=2a5a64a058d5bdd076b92591f2f4d88c8c77ae24) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150611_091252_zpsl3mqghgh.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150611_092754_zpsppayxybu.jpg&hash=7a1b664a38ad2b9d7523ad0a23b479285880c019) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150611_092754_zpsppayxybu.jpg.html)
Please ignore the grass, or lack of, I'm trying to fix part of the gf's yard where she kept her riding mower for years before I came along. :facepalm:
Post by: The Big Train on June 13, 2015, 10:14:11 PM
Post by: Gooch on June 18, 2015, 11:07:48 AM
Post by: CNS on June 18, 2015, 11:11:44 AM
Sent from my SM-G900T using Tapatalk
Post by: Tobias on June 18, 2015, 11:11:46 AM
Post by: Shooter Jones on June 18, 2015, 11:53:08 AM
Post by: The Tonya Harding of Twitter Users Creep on June 18, 2015, 02:13:16 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FwfdsWFV.png&hash=8dbafae7801a2aa0e00a08a8ef421111b55ec33b)
you sure you trust "BBQ Brown" Gooch to make that?
Post by: HerrSonntag on June 18, 2015, 08:50:17 PM
Thursday bbq, bestday bbq?
Post by: meow meow on June 18, 2015, 08:59:52 PM
Jk, it's the weekend.
Post by: star seed 7 on June 18, 2015, 09:04:57 PM
Post by: The Big Train on June 18, 2015, 09:11:54 PM
Post by: The Tonya Harding of Twitter Users Creep on June 19, 2015, 08:25:53 AM
Post by: HerrSonntag on June 19, 2015, 08:53:42 AM
Post by: tdaver on June 19, 2015, 10:51:07 AM
Post by: Gooch on June 19, 2015, 10:54:23 AM
*If Mrs. Gooch does not pick these up as instructed I am going to be so pissed and will probably switch to a pork tenderloin.
Post by: The Tonya Harding of Twitter Users Creep on June 19, 2015, 10:55:53 AM
Both the gun safe propane smoker and the hot tub work just fine, thank you.
double or nothing your father in law gave it to you if you helped move it?
Post by: HerrSonntag on June 19, 2015, 11:08:33 AM
Close, craigslist purchase on the cheap. gf's dad did help me get it off the trailer, tho.Both the gun safe propane smoker and the hot tub work just fine, thank you.
double or nothing your father in law gave it to you if you helped move it?
In all seriousness it runs fine, just the shell and the cover have quite a few miles on them. No plan on replacing the shell but I really ought to swap out that cover before the fall.
I should have put up some pics of the Q, huh? I ended up getting pretty pak'd waiting for it to finish and forgot to take any.
Post by: Gooch on June 19, 2015, 11:10:51 AM
Post by: The Tonya Harding of Twitter Users Creep on June 19, 2015, 11:17:57 AM
that craigslist hot tub you bought was absolutely bought from a guy who took it off his father in laws hands and thought hed use it all the time. then he decided to sell it on craigslist to you.
Post by: Tobias on June 19, 2015, 11:28:30 AM
Post by: The Big Train on June 19, 2015, 07:38:55 PM
Post by: Mr Bread on June 19, 2015, 09:09:14 PM
Post by: Mr Bread on June 19, 2015, 09:09:51 PM
Post by: Mr Bread on June 19, 2015, 09:10:26 PM
Post by: Mr Bread on June 19, 2015, 09:10:52 PM
Post by: Mr Bread on June 19, 2015, 09:12:10 PM
Post by: Mr Bread on June 19, 2015, 09:13:10 PM
Post by: Mr Bread on June 19, 2015, 09:13:39 PM
Post by: Mr Bread on June 19, 2015, 09:14:18 PM
Post by: Mr Bread on June 19, 2015, 09:14:45 PM
Post by: The Big Train on June 20, 2015, 12:52:32 AM
Post by: cDubya on June 20, 2015, 12:59:07 AM
Post by: tdaver on June 20, 2015, 09:20:49 AM
Post by: KST8FAN on June 20, 2015, 01:00:10 PM
3 Boston Butts
2 pork ribs
1 brisket
Tom(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F20%2Fdb145e5cdb50a28576f4f08f0caab21c.jpg&hash=350f8934a4f2f9c7e2f810fd6aab892dabe20933)
Post by: KST8FAN on June 20, 2015, 01:00:53 PM
Post by: KST8FAN on June 20, 2015, 01:01:18 PM
Post by: CNS on June 20, 2015, 01:57:10 PM
I have also stuffed with apples and bacon before and it was also great.
Sent from my SM-G900T using Tapatalk
Post by: Cire on June 20, 2015, 02:13:01 PM
Post by: star seed 7 on June 20, 2015, 02:22:00 PM
Post by: cDubya on June 20, 2015, 06:30:40 PM
Bit of a rub and into the fridge for tonight. Up early tomorrow to throw it on, but this crazy tropical storm is screwing with my timing. WV vetting a tropical storm... :runaway:
@CNS Debating the apple in the bird, may grab one tomorrow and throw it in too.
Excited to see how this turns out.
Happy Father's Day weekend, boys.
Post by: CNS on June 20, 2015, 06:43:51 PM
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Post by: cDubya on June 20, 2015, 07:38:32 PM
Peel that apple first. Also, onion in there too.
Sent from my SM-G900T using Tapatalk
Cool, thanks!
Post by: Dugout DickStone on June 21, 2015, 05:42:16 PM
Post by: Gooch on June 21, 2015, 05:52:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2FIMG_20150621_170701_zpsy55fxzzx.jpg&hash=f23eadda4667f558c618432f9836fa294337500d) (http://s1167.photobucket.com/user/michaelvannatta21/media/IMG_20150621_170701_zpsy55fxzzx.jpg.html)
Post by: CNS on June 21, 2015, 06:05:58 PM
Got a super simple Brinkman smoker for Father's Day, please tell me what a surprisingly super simple recipe for ribs is. Talk me through it like I were a child with a moderate to severe learning disability1. remove the membrane
2. Seasoning and or rub
3. Smoke at 225 deg for 3 hrs
4. Wrap in foil, back on grill for 2 hrs
5. Unwrap and back on grill for one hr.
Stuff your face.
Sent from my SM-G900T using Tapatalk
Post by: Dugout DickStone on June 21, 2015, 06:46:24 PM
Got a super simple Brinkman smoker for Father's Day, please tell me what a surprisingly super simple recipe for ribs is. Talk me through it like I were a child with a moderate to severe learning disability1. remove the membrane
2. Seasoning and or rub
3. Smoke at 225 deg for 3 hrs
4. Wrap in foil, back on grill for 2 hrs
5. Unwrap and back on grill for one hr.
Stuff your face.
Sent from my SM-G900T using Tapatalk
What is membrane on ribs?
This unit does not have a temp gauge with numbers. Buy one or is 225 "ideal"
Post by: CNS on June 21, 2015, 07:08:15 PM
Buy one that goes on the grill and put it about 4 " away from the meat.
Membrane is on the back. Thin disgusting layer of membrane that will prevent smoke and rub penetration from that side. It's removal is kinda hard to describe in text. YouTube it.
Sent from my SM-G900T using Tapatalk
Post by: cDubya on June 22, 2015, 09:27:59 AM
I cant even describe how happy I am with my first try at smoking a whole chicken. Success is an understatement. Look at this crap...
Put a rub on Saturday night...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150620_191600_zpsg0vdsejo.jpg&hash=330ed31a4ce8b71b713d6332f68378cc0a98ec18) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150620_191600_zpsg0vdsejo.jpg.html)
Two hours in...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150621_162547_zps66dqvfaz.jpg&hash=1a8d1d23d35bb2d02ccac4c6f5d84f1b93b96d40) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150621_162547_zps66dqvfaz.jpg.html)
4 1/2 hours, and at a perfect 165°...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150621_191018_zpswsmf7h0g.jpg&hash=6b1d171601bd0e2ca43c7c221042d342f8ae11ce) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150621_191018_zpswsmf7h0g.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150621_191009_zps1fhluegb.jpg&hash=6ce4f2fe15046e25c01dc53820a729051584ce3e) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150621_191009_zps1fhluegb.jpg.html)
Resting...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150621_191402_zpsuexhnxv8_edit_1434981905999_zpsejb5wepc.jpg&hash=f16dd9d523d177bbc5cbaf742cd3dca307556794) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150621_191402_zpsuexhnxv8_edit_1434981905999_zpsejb5wepc.jpg.html)
Aaaaaaand a leg for good measure...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150621_192628_zps5pqyb2dd_edit_1434981375412_zpsweffq5zu.jpg&hash=a12d9e997c713789e203c762353bcdc49fb79a5c) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150621_192628_zps5pqyb2dd_edit_1434981375412_zpsweffq5zu.jpg.html)
Hickory smoked, and with the onion stuffed inside as well, thanks for the tip there CNS. No apple just because I forgot to get one.
Also, for anyone who doesnt have a digital remote thermometer, go get one. This was so much easier and more accurate because of that wonderful little gadget. The dome thermometer was anywhere from 25-75° off at any given moment. Okat, I'll shut up now.
Post by: Mikeyis4dcats on June 22, 2015, 09:33:37 AM
225-250 is fine
Buy one that goes on the grill and put it about 4 " away from the meat.
Membrane is on the back. Thin disgusting layer of membrane that will prevent smoke and rub penetration from that side. It's removal is kinda hard to describe in text. YouTube it.
Sent from my SM-G900T using Tapatalk
also called the silverskin for it's appearance. Take a butterknife, a piece of paper towel around the blade for friction, and use your thumb to grab the membrane between thumb and knife and slowly peel it off. Reposition dry paper towel as needed for grip.
Post by: WillieWatanabe on June 22, 2015, 09:34:45 AM
Post by: CNS on June 22, 2015, 09:46:34 AM
I saw a guy on DDD start in the middle, make it so he could get his finger under it from one side to the other, then just pull and it peeled off in both directions (out from center) at once. I have been doing that ever since. It is so much easier.225-250 is fine
Buy one that goes on the grill and put it about 4 " away from the meat.
Membrane is on the back. Thin disgusting layer of membrane that will prevent smoke and rub penetration from that side. It's removal is kinda hard to describe in text. YouTube it.
Sent from my SM-G900T using Tapatalk
also called the silverskin for it's appearance. Take a butterknife, a piece of paper towel around the blade for friction, and use your thumb to grab the membrane between thumb and knife and slowly peel it off. Reposition dry paper towel as needed for grip.
Sent from my SM-G900T using Tapatalk
Post by: Mikeyis4dcats on June 22, 2015, 10:06:34 AM
I saw a guy on DDD start in the middle, make it so he could get his finger under it from one side to the other, then just pull and it peeled off in both directions (out from center) at once. I have been doing that ever since. It is so much easier.225-250 is fine
Buy one that goes on the grill and put it about 4 " away from the meat.
Membrane is on the back. Thin disgusting layer of membrane that will prevent smoke and rub penetration from that side. It's removal is kinda hard to describe in text. YouTube it.
Sent from my SM-G900T using Tapatalk
also called the silverskin for it's appearance. Take a butterknife, a piece of paper towel around the blade for friction, and use your thumb to grab the membrane between thumb and knife and slowly peel it off. Reposition dry paper towel as needed for grip.
Sent from my SM-G900T using Tapatalk
Hmmm, I'll have to try it, but seems like mine are always real tough to get under anywhere but an end.
Post by: Mrs. Gooch on June 22, 2015, 10:10:06 AM
Grilled some Lamb chops on the old school Weber. And no Daris they are not from Dillons that i bought and threw on the grill for the pic.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2FIMG_20150621_170701_zpsy55fxzzx.jpg&hash=f23eadda4667f558c618432f9836fa294337500d) (http://s1167.photobucket.com/user/michaelvannatta21/media/IMG_20150621_170701_zpsy55fxzzx.jpg.html)
Those were so good.
Post by: 420seriouscat69 on June 22, 2015, 10:18:43 AM
Post by: 8manpick on June 22, 2015, 10:53:19 AM
Ms. wacky's bro still makes fun of me for how I ate my lamb chop at our wedding that we attended in san fran. I was severely sick out there from all the seafood we were eating and I lost a lot of weight. By the time the wedding dinner came around, I was finally starving. I cut as much meat off the bone as I could, but there were some parts I couldn't get to, so I went a head and picked it up and ate it off the bone. He was embarrassed by this. :don'tcare:
Are you allergic to seafood? :confused:
Post by: HerrSonntag on June 22, 2015, 10:54:46 AM
Ms. wacky's bro still makes fun of me for how I ate my lamb chop at our wedding that we attended in san fran. I was severely sick out there from all the seafood we were eating and I lost a lot of weight. By the time the wedding dinner came around, I was finally starving. I cut as much meat off the bone as I could, but there were some parts I couldn't get to, so I went a head and picked it up and ate it off the bone. He was embarrassed by this. :don'tcare:There are few joys in life greater than eating meat directly off the bone. Hold your head high.
Post by: 420seriouscat69 on June 22, 2015, 10:55:47 AM
I think the mercury count was high out there at the time and my stomach wasn't ready/used to it.Ms. wacky's bro still makes fun of me for how I ate my lamb chop at our wedding that we attended in san fran. I was severely sick out there from all the seafood we were eating and I lost a lot of weight. By the time the wedding dinner came around, I was finally starving. I cut as much meat off the bone as I could, but there were some parts I couldn't get to, so I went a head and picked it up and ate it off the bone. He was embarrassed by this. :don'tcare:
Are you allergic to seafood? :confused:
Post by: 420seriouscat69 on June 22, 2015, 10:56:13 AM
:thumbs:Ms. wacky's bro still makes fun of me for how I ate my lamb chop at our wedding that we attended in san fran. I was severely sick out there from all the seafood we were eating and I lost a lot of weight. By the time the wedding dinner came around, I was finally starving. I cut as much meat off the bone as I could, but there were some parts I couldn't get to, so I went a head and picked it up and ate it off the bone. He was embarrassed by this. :don'tcare:There are few joys in life greater than eating meat directly off the bone. Hold your head high.
Post by: Gooch on June 22, 2015, 11:14:25 AM
Yep, I had not have made creamed spinach to go along with the chops and corn on the cob there would have been no need for utensils at all.Ms. wacky's bro still makes fun of me for how I ate my lamb chop at our wedding that we attended in san fran. I was severely sick out there from all the seafood we were eating and I lost a lot of weight. By the time the wedding dinner came around, I was finally starving. I cut as much meat off the bone as I could, but there were some parts I couldn't get to, so I went a head and picked it up and ate it off the bone. He was embarrassed by this. :don'tcare:There are few joys in life greater than eating meat directly off the bone. Hold your head high.
Post by: cDubya on June 22, 2015, 12:51:42 PM
Looks pretty damn good, cDub. Were you able to get the skin crispy?
Somewhat, yeah. More so than I expected. Opened the vents the last 20-30 minutes and let the heat pick up a bit. Dont know if that is the contributing factor or not, but it was great.
Post by: EMAWmeister on June 26, 2015, 12:45:07 AM
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or water. Brine the thighs for a few hours, rub liberally and cook at like 200-250.
Post by: HerrSonntag on June 26, 2015, 07:58:52 AM
Roommate has one of those gas/coal combo grills. Gonna try my first true smoking experience either tomorrow or Saturday. Was thinking something super easy, like chicken thighs. Anyone got tips for some killer thighs?Get the combo Chicken leg/thigh cuts... they are like dirt cheap most of the time (10lbs bag is like $6)
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or water. Brine the thighs for a few hours, rub liberally and cook at like 200-250.
I brine in a saltwater and apple cider vinegar solution... just salt and water is fine or even no brine and salt before you throw it in the smoker is fine too.
Season to taste with a poultry rub. I'm a dry rub fan, no need to let all the heat our basting over and over again.
When you're done, chicken skin (which you should keep on) gets very leather after low/slow cooking. Luckily for you, you have a combo grill! Move the smoked meats to the propane side (gas off) and let rest, skin side down for 10-30 minutes, until no rocket hot. Turn the gas up to full and finish off on high heat until the skin starts to blister and you're done.
Post by: Gooch on June 26, 2015, 09:00:31 AM
Roommate has one of those gas/coal combo grills. Gonna try my first true smoking experience either tomorrow or Saturday. Was thinking something super easy, like chicken thighs. Anyone got tips for some killer thighs?The rest is a good plan.
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of ciderorand water. Brine the thighs for afew24 hours, rub liberally and cook at like 200-250.
Post by: Mikeyis4dcats on June 26, 2015, 10:05:50 AM
Roommate has one of those gas/coal combo grills. Gonna try my first true smoking experience either tomorrow or Saturday. Was thinking something super easy, like chicken thighs. Anyone got tips for some killer thighs?The rest is a good plan.
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of ciderorand water. Brine the thighs for afew24 hours, rub liberally and cook at like 200-250.
waste of cider. the water pan in a smoker is a heat sink and provides moisture. Imparts absolutely zero flavor to food.
Post by: Tobias on June 26, 2015, 10:07:37 AM
Post by: CNS on June 26, 2015, 10:08:03 AM
Roommate has one of those gas/coal combo grills. Gonna try my first true smoking experience either tomorrow or Saturday. Was thinking something super easy, like chicken thighs. Anyone got tips for some killer thighs?The rest is a good plan.
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of ciderorand water. Brine the thighs for afew24 hours, rub liberally and cook at like 200-250.
waste of cider. the water pan in a smoker is a heat sink and provides moisture. Imparts absolutely zero flavor to food.
It's the salt you want. Dry rub for a few hours works fine too, without having to brine.
Post by: Institutional Control on June 26, 2015, 10:19:53 AM
Post by: CNS on June 26, 2015, 10:37:02 AM
Post by: ben ji on June 26, 2015, 10:38:28 AM
Post by: CNS on June 26, 2015, 10:40:24 AM
Post by: The Tonya Harding of Twitter Users Creep on June 26, 2015, 10:46:51 AM
Post by: Dr Rick Daris on June 26, 2015, 10:47:42 AM
Post by: EMAWmeister on June 26, 2015, 12:34:34 PM
Anyone doing the Lenexa BBQ? I'm on a team with a bunch of my buds from high school...and by "On the team" I mean I pay $20 to help cover the cost then drink beer all day friday while they do the actually BBQ'n.
I'm going!
Post by: CNS on June 26, 2015, 12:49:19 PM
It's like when you are watching America's Got Talent and the Army vet who can just kinda sing gets voted through because he is an army vet.
Post by: Spracne on June 26, 2015, 12:58:04 PM
Roommate has one of those gas/coal combo grills. Gonna try my first true smoking experience either tomorrow or Saturday. Was thinking something super easy, like chicken thighs. Anyone got tips for some killer thighs?Get the combo Chicken leg/thigh cuts... they are like dirt cheap most of the time (10lbs bag is like $6)
The plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or water. Brine the thighs for a few hours, rub liberally and cook at like 200-250.
I brine in a saltwater and apple cider vinegar solution... just salt and water is fine or even no brine and salt before you throw it in the smoker is fine too.
Season to taste with a poultry rub. I'm a dry rub fan, no need to let all the heat our basting over and over again.
When you're done, chicken skin (which you should keep on) gets very leather after low/slow cooking. Luckily for you, you have a combo grill! Move the smoked meats to the propane side (gas off) and let rest, skin side down for 10-30 minutes, until no rocket hot. Turn the gas up to full and finish off on high heat until the skin starts to blister and you're done.
I strongly recommend NOT seasoning your raw chicken to taste. Otherwise, good plan.
Post by: Mr Bread on June 26, 2015, 01:40:39 PM
Post by: Mr Bread on June 26, 2015, 01:42:14 PM
Post by: lopakman on June 26, 2015, 02:21:39 PM
i lick raw chicken all the time and i'm fine. spracne doesn't know.
EMACL
Post by: EMAWmeister on June 26, 2015, 05:26:50 PM
smoked chicken is meh to the millionth degree
God you just couldn't be more wrong
Post by: star seed 7 on June 26, 2015, 06:26:15 PM
Post by: Cire on June 26, 2015, 06:28:04 PM
Post by: Dugout DickStone on June 27, 2015, 04:12:30 PM
Post by: Dugout DickStone on June 27, 2015, 05:36:54 PM
Post by: pissclams on June 27, 2015, 06:06:19 PM
I don't know what is going on!seems racist
Post by: Dugout DickStone on June 27, 2015, 06:20:33 PM
Post by: gE_Temp on June 27, 2015, 06:41:41 PM
Post by: Gooch on June 28, 2015, 01:27:12 PM
Post by: CNS on June 28, 2015, 01:47:21 PM
Just can't get that temp up!Did you get this all figured out?
My cheat is 1. Open all vents, 2. Throw in a couple handfuls of dry small wood chips. Those fuckers catch fire and heat ever-y-thing up quickly and burn out quick so it doesn't add too much for too long.
Sent from my SM-G900T using Tapatalk
Post by: cDubya on July 02, 2015, 10:15:15 AM
What do I do, guys?!!! :runaway:
Post by: Gooch on July 02, 2015, 10:16:55 AM
Post by: meow meow on July 02, 2015, 10:28:10 AM
Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
rub it, smoke it, spray it, wrap it, 190 degree it, pull it, eat it
Post by: yoEMAW on July 02, 2015, 10:31:05 AM
Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
Marry her.
Post by: tdaver on July 02, 2015, 11:09:52 AM
Post by: cDubya on July 02, 2015, 04:23:36 PM
Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
Marry her.
:lol:
Post by: WillieWatanabe on July 02, 2015, 06:26:32 PM
Post by: Bloodfart on July 02, 2015, 06:30:08 PM
Post by: WillieWatanabe on July 02, 2015, 06:32:47 PM
Post by: star seed 7 on July 02, 2015, 06:35:57 PM
Normally I butcher my own beef. Last November was suckered into a half beef someone backed out of. I had to tell the butcher shop how I thick and what cuts I wanted. I told him 2" for the steaks cause I thought that's about how thick we make them. Got the meat and thought the steaks look awful thick about 1/2" thicker than my homemade steaks. This summer has been the best grilling ever. Best mistake I ever made. :cheers:
The middle won't even get cooked :Yuck:
Post by: Bloodfart on July 02, 2015, 06:39:58 PM
Normally I butcher my own beef. Last November was suckered into a half beef someone backed out of. I had to tell the butcher shop how I thick and what cuts I wanted. I told him 2" for the steaks cause I thought that's about how thick we make them. Got the meat and thought the steaks look awful thick about 1/2" thicker than my homemade steaks. This summer has been the best grilling ever. Best mistake I ever made. :cheers:
The middle won't even get cooked :Yuck:
Knock it's horns off and wipe it's ass. Hur hur hur. But seriously juicy, tender, melt in your mouth delish.
Post by: Dugout DickStone on July 02, 2015, 07:21:56 PM
Just can't get that temp up!Did you get this all figured out?
My cheat is 1. Open all vents, 2. Throw in a couple handfuls of dry small wood chips. Those fuckers catch fire and heat ever-y-thing up quickly and burn out quick so it doesn't add too much for too long.
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Has no vents, just that door thing you look into. The fuel bowl thing just fills with ash and the coals die
Post by: Cire on July 02, 2015, 08:45:00 PM
Post by: cDubya on July 03, 2015, 05:12:18 PM
That's a big ole bastard, cDub. In my experience, those cooks always go longer than you think.
Good to know. Looking up some ideas for a rub to try, and will probably get up in the middle of the night tonight and get it started. I'll keep you all posted. I'm prepared for a 10-12 hour smoke...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150702_205342_zpsggdqqtac.jpg&hash=bcba13d7447f03ceb05c4f6dd2f5de48c636871a) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150702_205342_zpsggdqqtac.jpg.html)
Post by: CNS on July 03, 2015, 05:48:02 PM
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Post by: sonofdaxjones on July 03, 2015, 10:08:46 PM
Post by: cDubya on July 04, 2015, 10:53:38 AM
'Murica. :gocho:
Post by: sys on July 04, 2015, 01:38:33 PM
Post by: Bloodfart on July 04, 2015, 01:41:37 PM
Post by: sys on July 04, 2015, 01:44:10 PM
Post by: CNS on July 04, 2015, 01:46:25 PM
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Post by: sys on July 04, 2015, 01:51:22 PM
Post by: wetwillie on July 04, 2015, 01:54:33 PM
Post by: CNS on July 04, 2015, 01:57:07 PM
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Post by: sys on July 04, 2015, 01:59:05 PM
Put them in a pan, cover w foil, cook on a low heat for a while. Once they hit 150 deg or so, pull the pan, turn the heat up, put them directly on the grill to sear the outside. The hardest thing here will be the initial cook time. Needs to be low and slow otherwise they will be super tough.
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should i put some water somewhere in the grill? low and slo, so like the lowest possible, as far as possible from the meat?
Post by: sys on July 04, 2015, 01:59:56 PM
Is feeding them to the dog and running to the store an.option?
that is not an option. the dogs can have them if they turn out inedible.
Post by: CNS on July 04, 2015, 02:03:25 PM
I have heard the best thing to do on charcoal is.to move all the coals to one side and cook on the other until the time comes to sear
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Post by: sys on July 04, 2015, 02:07:47 PM
Post by: CNS on July 04, 2015, 02:09:52 PM
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Post by: sys on July 04, 2015, 02:31:59 PM
Post by: CNS on July 04, 2015, 02:33:44 PM
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Post by: Bloodfart on July 04, 2015, 02:36:06 PM
Post by: sys on July 04, 2015, 02:40:34 PM
Post by: sys on July 04, 2015, 02:43:21 PM
they look about like this.
Post by: sys on July 04, 2015, 02:45:41 PM
Post by: CNS on July 04, 2015, 03:02:13 PM
Cook for tenderness, then hit the grill directly and sear/baste after they are mostly cooked. That way you get them tender throughout and the outside will quickly get a little of a crisp and the baste sauce can get a little reduced.
Also, salt/season them and let them sit room temp with the salt/seasoning for at least a half hour. That will help tenderize them a little too. Will also help a little with the moisture issue.
This is all theory, btw. I haven't done this to that specific cut before.
I mean, I cook a lot, and stuff, and I am pretty confident with what I am describing, just havent done it before
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Post by: AppleJack on July 04, 2015, 03:31:41 PM
Post by: TheCatFanSpeaks on July 04, 2015, 03:48:04 PM
Post by: CNS on July 04, 2015, 03:54:59 PM
Cheers, America!
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Post by: AppleJack on July 04, 2015, 04:29:24 PM
Post by: cDubya on July 04, 2015, 04:33:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_163721_zpsagcxwclv.jpg&hash=4390d4fe3b492cf6bc1a9eebe1d67b1cc1d888b1) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_163721_zpsagcxwclv.jpg.html)
Post by: CNS on July 04, 2015, 04:48:56 PM
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Post by: sys on July 04, 2015, 04:56:46 PM
You shouldn't baste until they are near cooked, imo. Especially if you are talking bbq sauce due to the sugar content. You will just cover them in carbon 'ey bullshit.
Cook for tenderness, then hit the grill directly and sear/baste after they are mostly cooked. That way you get them tender throughout and the outside will quickly get a little of a crisp and the baste sauce can get a little reduced.
Also, salt/season them and let them sit room temp with the salt/seasoning for at least a half hour. That will help tenderize them a little too. Will also help a little with the moisture issue.
i put them in a pan and covered it, they're covered in this sauce that i made up. so basically, they're like boiling in a sauce (except cooler than a boil, i think). planning on leaving them there for 2-5 hours, then taking them out for 5-10 on the grill and done.
Post by: cDubya on July 04, 2015, 05:49:03 PM
Looks great. Put that in a foil pan to catch some juice the rest of the way on.
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Done!
Now to enjoy the next hour or two until I hit that 190° mark. This should help...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_182218_zpspcmyktmo.jpg&hash=eaadcce892bce8cb957392b2e6f68b9c731f8fde) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_182218_zpspcmyktmo.jpg.html)
Post by: 8manpick on July 04, 2015, 05:53:36 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F04fb346441c599cd654de1d8f4bfa44c.jpg&hash=3dce913bdab7c1531ba3dc2959a32bd9fd207994)
Post by: CNS on July 04, 2015, 06:30:39 PM
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Post by: sys on July 04, 2015, 09:25:45 PM
(https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xtp1/v/t1.0-9/11705096_10153006210764067_7522744377256621710_n.jpg?oh=9548c7e0be9c0bf1d9239b62d2b98c29&oe=562C4C99)
(https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfa1/t31.0-8/q81/p180x540/11411614_10153006211159067_3105438479545647396_o.jpg)
(https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xaf1/t31.0-8/p180x540/11402839_10153006211149067_6488661072984183606_o.jpg)
Post by: star seed 7 on July 04, 2015, 10:03:19 PM
Post by: Tobias on July 04, 2015, 10:11:45 PM
Post by: cDubya on July 04, 2015, 10:33:41 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_225326_zpszzpmuzuj.jpg&hash=b567eb0e9fde52fdf6208002240b60207b3fe462) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_225326_zpszzpmuzuj.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_225714_zps5eexjr0k.jpg&hash=e37ecf26b177206da66d49149bb83d334a8f662d) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_225714_zps5eexjr0k.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_230325_zpshykbxnfm.jpg&hash=4f33bee04613bf983086284a5567c39f2c1127e6) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_230325_zpshykbxnfm.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_230734_zpsv88giprw.jpg&hash=33ae297461b498ad279b9f4b5b4e44b4878adb6b) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_230734_zpsv88giprw.jpg.html)
Best pulled pork of my life. Might have something to do with the fact that I fretted over it for the past 12 hours, but man... It feels good, boys. It feels good. :gocho:
Post by: Frankenklein on July 05, 2015, 12:28:03 AM
Post by: AST on July 05, 2015, 09:06:19 AM
Post by: The Big Train on July 05, 2015, 09:18:10 AM
Post by: cDubya on July 05, 2015, 05:11:13 PM
Post by: mocat on July 05, 2015, 07:05:08 PM
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Cheers, America!
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Omg I laughed and people looked at me
Post by: CNS on July 05, 2015, 07:45:24 PM
Whoa, it's even better today!!!It freezes super well too.
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Post by: CNS on July 05, 2015, 07:53:26 PM
thinking about making the duck a cassoulett. Going to quarter it, get a pan at super high heat, then flatten and crisp up the quarters and serve it on top of the white bean sauce mix.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F05%2F58fdfa78c166ae97a7e62a288321121e.jpg&hash=acccc61648b35895127f3e121ccfcd3972edad31)
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Post by: TheCatFanSpeaks on July 06, 2015, 11:22:33 AM
Duck, brisket and turkey breast today.
thinking about making the duck a cassoulett. Going to quarter it, get a pan at super high heat, then flatten and crisp up the quarters and serve it on top of the white bean sauce mix.
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Wow! That duck looks great, CNS. I've never attempted to prepare duck in any manner, but I might have to now. Is this like a frozen grocery store duck?
Post by: CNS on July 06, 2015, 11:36:56 AM
I always put it on the top rack with a brisket below to get dripped on. both have always turned out pretty delish.
Post by: wetwillie on July 06, 2015, 08:30:38 PM
Post by: CNS on July 06, 2015, 08:34:47 PM
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Post by: cDubya on July 11, 2015, 05:42:24 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150711_165103_zpshgozun53.jpg&hash=ef7c907b36e03d1532691a25059ffb2e3cae4af9) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150711_165103_zpshgozun53.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150711_172208_zps4b5uuyoy.jpg&hash=e469599d316373e513daed1b9e8e2ad9f766c3c3) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150711_172208_zps4b5uuyoy.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150711_180437_zpsekbkdo9n.jpg&hash=3fde0abca7d9423817064db856d495423fb70bd6) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150711_180437_zpsekbkdo9n.jpg.html)
Post by: The Big Train on July 11, 2015, 05:44:15 PM
looks great cdubs :thumbs:
Post by: cDubya on July 11, 2015, 08:38:50 PM
im glad i wasnt driving when i saw this post!
looks great cdubs :thumbs:
Haha, don't bbs and drive!
Thanks, it was delicious.
Post by: Bloodfart on July 11, 2015, 08:40:43 PM
Post by: Cire on July 11, 2015, 11:16:18 PM
Post by: tdaver on July 24, 2015, 08:52:37 AM
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Post by: Tobias on July 24, 2015, 09:23:20 AM
Post by: tdaver on August 07, 2015, 07:33:20 PM
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Post by: The Big Train on August 07, 2015, 08:16:41 PM
Post by: CNS on August 07, 2015, 08:17:17 PM
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Post by: EMAWmeister on August 12, 2015, 11:44:50 PM
Post by: Gooch on August 13, 2015, 11:15:23 AM
Post by: tdaver on September 14, 2015, 08:26:04 PM
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Post by: wetwillie on September 14, 2015, 08:28:01 PM
Post by: Mrs. Gooch on October 20, 2015, 03:39:04 PM
Post by: Tobias on October 20, 2015, 03:42:11 PM
Post by: puniraptor on October 20, 2015, 03:42:52 PM
How often do you guys replace your grills?
oh
Post by: Mrs. Gooch on October 20, 2015, 03:44:59 PM
Post by: Tobias on October 20, 2015, 03:46:14 PM
Post by: puniraptor on October 20, 2015, 03:46:19 PM
Post by: Mrs. Gooch on October 20, 2015, 03:50:28 PM
every six weeks
A: as needed
:dubious:
Post by: Gooch on October 20, 2015, 03:54:58 PM
A: as needed:thumbs:
Post by: CNS on October 20, 2015, 03:59:13 PM
Post by: Gooch on October 20, 2015, 04:01:01 PM
Post by: CNS on October 20, 2015, 04:03:42 PM
Post by: puniraptor on October 20, 2015, 04:04:33 PM
Post by: Gooch on October 20, 2015, 04:05:14 PM
5-7 is a fantastic lifespan for a cheap propane grill:comeatme:
Post by: Mrs. Gooch on October 20, 2015, 04:06:10 PM
5-7 is a fantastic lifespan for a cheap propane grill
Too bad that is a terrible exaggeration.
Post by: CNS on October 20, 2015, 04:10:10 PM
Post by: Gooch on October 20, 2015, 04:11:36 PM
You do realize it was purchased when the deck was built like 5 years ago. #Trim316 anyways5-7 is a fantastic lifespan for a cheap propane grill
Too bad that is a terrible exaggeration.
Post by: Tobias on October 20, 2015, 04:12:46 PM
Post by: puniraptor on October 20, 2015, 04:13:25 PM
Post by: Gooch on October 22, 2015, 12:19:50 PM
Post by: Tobias on October 22, 2015, 12:23:10 PM
Post by: star seed 7 on October 22, 2015, 12:25:42 PM
Guys the new grill comes in today :excited:
What an exciting day every 5 to 7 years
Post by: CNS on October 22, 2015, 12:47:06 PM
Post by: Mrs. Gooch on October 22, 2015, 12:48:32 PM
Guys the new grill comes in today :excited:
What an exciting day every 5 to 7 years
Or 2-3 years, same thing, whatever.
Post by: Dr Rick Daris on October 22, 2015, 12:58:01 PM
gooch wins this one. :frown:
Post by: pissclams on October 22, 2015, 01:01:09 PM
Guys the new grill comes in today :excited:
the absolute worst part about a new grill? putting it together. always helps to have 2 sets of hands for a grill assembly.
suck that you'll have to do it alone. in the rain. (https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=wichita%20weather) without mrs gooch. while she watches project runway. from 8:00-9:30. tonight. dry and warm, inside.
Post by: Mrs. Gooch on October 22, 2015, 01:25:05 PM
Guys the new grill comes in today :excited:
the absolute worst part about a new grill? putting it together. always helps to have 2 sets of hands for a grill assembly.
suck that you'll have to do it alone. in the rain. (https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=wichita%20weather) without mrs gooch. while she watches project runway. from 8:00-9:30. tonight. dry and warm, inside.
After I saw the purchase on Amazon, and noticed it said assembly required, I mentioned to Gooch how he was going to have to put it together and how that was such a pain and he said, "Yeah, I put the last one together with no problem." And I was like, "Oh, I thought they just came assembled from the store." Who knew?
And I'll probably be watching Vampire Diaries.
Post by: Cire on October 22, 2015, 01:36:05 PM
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Post by: star seed 7 on October 22, 2015, 01:39:45 PM
Post by: pissclams on October 22, 2015, 01:40:47 PM
Guys the new grill comes in today :excited:
the absolute worst part about a new grill? putting it together. always helps to have 2 sets of hands for a grill assembly.
suck that you'll have to do it alone. in the rain. (https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=wichita%20weather) without mrs gooch. while she watches project runway. from 8:00-9:30. tonight. dry and warm, inside.
After I saw the purchase on Amazon, and noticed it said assembly required, I mentioned to Gooch how he was going to have to put it together and how that was such a pain and he said, "Yeah, I put the last one together with no problem." And I was like, "Oh, I thought they just came assembled from the store." Who knew?
And I'll probably be watching Vampire Diaries.
I had our new Weber delivered to clams GF house. When it came, she texted me that it was delivered assembled.
I couldn't believe it. I was surprised!
When I got to her house, I found an unopened box measuring 3 ft wide by 3 ft tall.
Post by: Dub on October 22, 2015, 01:43:04 PM
Post by: AppleJack on October 22, 2015, 01:44:31 PM
Post by: pissclams on October 22, 2015, 01:46:16 PM
what the eff do you want to know about it?
does it sear steaks at 800+ degrees? you bet your fat ass it does.
does it smoke ribs/brisket/misc at 225? i'll slap you across the face twice if it doesn't.
don't get that kamado joe bullshit, it's for people on food stamps.
Post by: Dub on October 22, 2015, 01:47:43 PM
of course i have one. best purchase ever.
what the eff do you want to know about it?
does it sear steaks at 800+ degrees? you bet your fat ass it does.
does it smoke ribs/brisket/misc at 225? i'll slap you across the face twice if it doesn't.
don't get that kamado joe bullshit, it's for people on food stamps.
:thumbs: What size do you have? Can I cook an entire cow on the extra large?
Post by: AppleJack on October 22, 2015, 01:52:37 PM
Post by: Cire on October 22, 2015, 01:58:18 PM
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Post by: pissclams on October 22, 2015, 02:01:07 PM
of course i have one. best purchase ever.
what the eff do you want to know about it?
does it sear steaks at 800+ degrees? you bet your fat ass it does.
does it smoke ribs/brisket/misc at 225? i'll slap you across the face twice if it doesn't.
don't get that kamado joe bullshit, it's for people on food stamps.
:thumbs: What size do you have? Can I cook an entire cow on the extra large?
nope, i have a large. the one complaint people have of these sons of bitches is their God damned size.
eventually you will break down and buy one of these rough ridin' whores- http://shop.ceramicgrillstore.com/big-green-egg/large-accessories/
still, the bge is the best crap you'll ever buy
Post by: pissclams on October 22, 2015, 02:01:48 PM
I would never put together a grill. Woofthey ain't hard, just need a 2nd set of hands, son
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Post by: Dub on October 22, 2015, 02:04:51 PM
of course i have one. best purchase ever.
what the eff do you want to know about it?
does it sear steaks at 800+ degrees? you bet your fat ass it does.
does it smoke ribs/brisket/misc at 225? i'll slap you across the face twice if it doesn't.
don't get that kamado joe bullshit, it's for people on food stamps.
:thumbs: What size do you have? Can I cook an entire cow on the extra large?
nope, i have a large. the one complaint people have of these sons of bitches is their God damned size.
eventually you will break down and buy one of these rough ridin' whores- http://shop.ceramicgrillstore.com/big-green-egg/large-accessories/
still, the bge is the best crap you'll ever buy
Yeah, I've considered it the last two years. And once I do pull the trigger (probably in May), I'll probably be a accessory whore anyway, whether needed or not.
Post by: _33 on October 22, 2015, 02:16:28 PM
Post by: Dr Rick Daris on October 22, 2015, 02:29:28 PM
Post by: XocolateThundarr on October 22, 2015, 07:51:50 PM
if there's ever a poster that would love to side with mrs gooch over gooch on something it's probably me, because it's funny to do. but 5 years is a pretty decent life for a 200-300 grill.
gooch wins this one. :frown:
#cosign
Post by: tdaver on October 22, 2015, 10:46:08 PM
Post by: Gooch on October 23, 2015, 09:18:23 AM
Post by: Mrs. Gooch on October 23, 2015, 09:42:13 AM
Oh man new grill and Royals tickets. Winning! #fanningbrag
Oh yeah, we weren't supposed to buy tickets after you spent all our money on a grill. oops.
Post by: Dub on October 23, 2015, 09:46:06 AM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.
Post by: pissclams on October 23, 2015, 10:15:28 AM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.
i've heard of that, it's a good way to get them.
Post by: Dub on October 23, 2015, 10:24:07 AM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.
i've heard of that, it's a good way to get them.
Yeah, figured it'd be the time to do it. No one knows BBQ out here either so I feel like i'd have a decent chance. All depends on the random ingredients though.
Post by: Mrs. Gooch on October 23, 2015, 10:35:02 AM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.
i've heard of that, it's a good way to get them.
Yeah, figured it'd be the time to do it. No one knows BBQ out here either so I feel like i'd have a decent chance. All depends on the random ingredients though.
What do you have to do to qualify as one of the 15?
Post by: Dub on October 23, 2015, 10:35:36 AM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.
i've heard of that, it's a good way to get them.
Yeah, figured it'd be the time to do it. No one knows BBQ out here either so I feel like i'd have a decent chance. All depends on the random ingredients though.
What do you have to do to qualify as one of the 15?
Be the first 15 to pay $85
Post by: tdaver on October 23, 2015, 11:27:56 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F1j3kzn.jpg&hash=ec5ce66cb7abe57dc09f3583399c5865a06460db)
Post by: pissclams on October 23, 2015, 11:50:39 AM
Post by: tdaver on October 23, 2015, 12:29:21 PM
Post by: AST on October 25, 2015, 07:41:16 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_080221_zpsxrnlbq63.jpg&hash=1256268bd8db3c01aae8dbd371e5c14110e2a470)
spareribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_122842_zpspqnkoe3k.jpg&hash=537ebdf3bdf382dce2e0980fdccd83b656755223)
short rib
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_123002_zpsgzmbswyk.jpg&hash=1b20dc4c9be3fe6941cd2de49fe15810f249298b)
prime rib
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_123214_zpsm0lhdzi7.jpg&hash=29fa4e6994b86464e4ee557378469ee9c4f6dd38)
stuffed japs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_123424_zpsyjgjqecp.jpg&hash=4cf4f60407d1932dfcc0a9723a51930af3ae6071)
smoked mac & cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_123433_zpsototuatn.jpg&hash=5287e2e6d550e82e039985bb7110434031615ae2)
spatchcock
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151024_123305_zpsnpj3jqgg.jpg&hash=1aa74b9735118ae56d6e9b30f420f01f6b0ef065)
Post by: CNS on October 25, 2015, 07:54:09 AM
Tia.
Sent from my SM-G900T using Tapatalk
Post by: AST on October 25, 2015, 08:01:41 AM
Post by: star seed 7 on October 25, 2015, 02:06:19 PM
Post by: Mikeyis4dcats on October 26, 2015, 12:50:50 PM
:shakesfist:
Post by: cDubya on October 31, 2015, 04:38:20 PM
Sitting back and enjoying some Maker's 46 and a stogie while watching college football... :gocho:
Post by: The Big Train on October 31, 2015, 05:04:41 PM
Post by: cDubya on October 31, 2015, 07:54:38 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20151031_202741_zpsp3ietgtj.jpg&hash=1e41ecc44148eb1f3424085c269474a08af5bd61) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20151031_202741_zpsp3ietgtj.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20151031_204658_zpso6ky92ba.jpg&hash=7cfefcbfe2fa81d177d4765cbe196859afafe699) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20151031_204658_zpso6ky92ba.jpg.html)
Post by: cDubya on October 31, 2015, 08:10:53 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20151031_210431_zpsd8xs6vri.jpg&hash=16119ebbfbe5e8d06cfe4cac971b5fe351a94313) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20151031_210431_zpsd8xs6vri.jpg.html)
Post by: Cire on November 02, 2015, 02:52:34 PM
Post by: cDubya on November 02, 2015, 03:56:44 PM
bacon wrapped tenderloin???
Yessir. It was absolutely phenomenal too.
Post by: pissclams on November 02, 2015, 03:57:56 PM
Post by: star seed 7 on November 02, 2015, 05:50:10 PM
Post by: wetwillie on November 02, 2015, 06:13:59 PM
Post by: cDubya on November 02, 2015, 06:15:50 PM
what's the sauce? i've told myself its some home made honey/bbq contraption.
Close! Just did a maple syrup glaze with homemade smoked hot pepper chowder. Almost used honey though.
Post by: cDubya on November 02, 2015, 06:17:40 PM
that is the smoke ring, seven.
This is correct. Wasn't sure if he was :bait: or not.
Post by: star seed 7 on November 02, 2015, 06:31:09 PM
Post by: AST on November 21, 2015, 08:07:44 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151121_073720_zps0eb4xzhm.jpg&hash=945d434e7e0916ad6dafda62ba9c784a7b48aba8)
Post by: tdaver on November 21, 2015, 08:34:27 AM
Post by: AST on November 21, 2015, 10:35:08 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151121_094458_zpsrc8rnnzd.jpg&hash=d1014d0e162bfbd68fd4a1966c33f76241b8200c)
Got dem bacon-wrapped japs ready to drop.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151121_100655_zpsgafee6ud.jpg&hash=43ff89e71d4e6039d8e981fa49a5f5a3d63de6b7)
Post by: The Big Train on November 21, 2015, 08:07:06 PM
updated pics on how it turned out?
Post by: AST on November 21, 2015, 08:24:24 PM
shank turned out great, tacos were :thumbs:
japs were delish, have those down pat
chicharrones need work, 1st attempt and definitely need improvement
beans were the sleeper, can't pinpoint what I did different but they were off the charts good
Post by: The Big Train on November 21, 2015, 08:27:47 PM
sounds amazing :thumbs:
Post by: CNS on November 21, 2015, 08:49:57 PM
I did find out about go chu jang sauce from a delish korean place last night and plan to smoke a butt with it next.
That said, tomorrow is smoked turkey day.
Post by: AST on November 22, 2015, 08:59:56 AM
Post by: Mikeyis4dcats on November 26, 2015, 07:25:36 PM
eff turkey
Post by: CNS on November 26, 2015, 07:26:49 PM
Post by: Mikeyis4dcats on November 26, 2015, 08:23:34 PM
What's this gE rub?
The one posted earlier in this thread
Post by: tdaver on November 26, 2015, 09:22:55 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2F2rzp47n.jpg&hash=5265a620e823b2e057cc5a39858d0cf10ef38c2c)
Post by: AST on November 27, 2015, 09:07:37 PM
Post by: XocolateThundarr on December 01, 2015, 02:35:58 PM
http://www.atbbq.com/yoder-smokers-ys640-pellet-cooker.html
:Woohoo:
Post by: meow meow on December 01, 2015, 02:42:38 PM
Post by: XocolateThundarr on December 01, 2015, 03:09:11 PM
that's way too much to spend on a pellet cooker
It is being paid for by someone else.
Post by: tdaver on December 01, 2015, 03:12:36 PM
Post by: meow meow on December 01, 2015, 03:13:23 PM
Post by: XocolateThundarr on December 01, 2015, 03:13:59 PM
was that your only option?
Not really, but based on peer reviews it seemed to be the best choice.
Post by: mocat on December 01, 2015, 03:23:29 PM
Post by: XocolateThundarr on December 13, 2015, 05:23:44 PM
Cherry Dr. Pepper pork roasts.
Sent from my SM-G920V using Tapatalk
Post by: star seed 7 on December 13, 2015, 07:08:36 PM
Post by: tdaver on December 13, 2015, 07:46:13 PM
Post by: XocolateThundarr on December 14, 2015, 08:07:46 AM
Looks good. On the new yoder?
Yeah, they turned out pretty good.
Post by: XocolateThundarr on December 31, 2015, 12:55:47 PM
(https://uploads.tapatalk-cdn.com/20151231/b699f6d7767b2bbb36509409829c0f0a.jpg)
Sent from my SM-G920V using Tapatalk
Post by: XocolateThundarr on December 31, 2015, 12:56:57 PM
Sent from my SM-G920V using Tapatalk
Post by: star seed 7 on December 31, 2015, 01:01:53 PM
Post by: Gooch on December 31, 2015, 01:12:01 PM
Post by: XocolateThundarr on December 31, 2015, 06:08:33 PM
Let me guess Tyme, Marjoram, Rosemary, Olive oil, and an onion in the blender. That is what I put on mine.Thyme, rosemary, garlic, smoked sea salt, olive oil, black pepper, horseradish.
Sent from my SM-G920V using Tapatalk
Post by: pissclams on January 01, 2016, 10:44:53 AM
Did you cover it in marijuana?mr pot jones over here
why the mary jane on the food, son?
Post by: Tobias on January 01, 2016, 11:38:08 AM
Post by: steve dave on January 01, 2016, 12:23:45 PM
Post by: Dugout DickStone on January 01, 2016, 12:49:21 PM
I'm putting together my traeger baby grill today. What is a super easy fool proof thing I can smoke/grill on it for a smoking noob?
Like salmon I think
Post by: CNS on January 01, 2016, 01:42:01 PM
I'm putting together my traeger baby grill today. What is a super easy fool proof thing I can smoke/grill on it for a smoking noob?
Chicken or ribs. Chicken if you don't want to even touch it until it's done. Ribs if you don't mind touching/wrapping/unwrapping every couple of hours or so
Post by: Cire on January 01, 2016, 02:03:14 PM
Sent from my iPhone using Tapatalk
Post by: tdaver on January 01, 2016, 02:06:02 PM
Post by: wetwillie on January 01, 2016, 02:08:25 PM
Post by: CNS on January 01, 2016, 02:14:17 PM
Post by: WillieWatanabe on January 01, 2016, 02:39:46 PM
Post by: Bloodfart on January 01, 2016, 04:24:25 PM
Post by: meow meow on January 03, 2016, 10:17:24 PM
Post by: wetwillie on January 03, 2016, 11:16:10 PM
Post by: Mikeyis4dcats on January 04, 2016, 10:23:30 AM
24hr chuck roast
(https://lh3.googleusercontent.com/-n3Ld7s6fzKE/VoqcK_GHpFI/AAAAAAAAcRU/T_g-Af-Woc4/s1280-Ic42/2016-01-03%25252018.28.39.jpg)
Post by: 8manpick on January 04, 2016, 05:22:07 PM
does sous vide fit under "etc."?
24hr chuck roast
(https://lh3.googleusercontent.com/-n3Ld7s6fzKE/VoqcK_GHpFI/AAAAAAAAcRU/T_g-Af-Woc4/s1280-Ic42/2016-01-03%25252018.28.39.jpg)
We could start a new thread if you want!
Post by: 8manpick on January 04, 2016, 05:24:26 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F16%2F01%2F04%2F1e65c5a8c33be2bd510d937c4d052082.jpg&hash=06723cf08619f6fd678ac80c8ff85176bb8af1bd)does sous vide fit under "etc."?
24hr chuck roast
(https://lh3.googleusercontent.com/-n3Ld7s6fzKE/VoqcK_GHpFI/AAAAAAAAcRU/T_g-Af-Woc4/s1280-Ic42/2016-01-03%25252018.28.39.jpg)
We could start a new thread if you want!
63C egg!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F16%2F01%2F04%2F9ca1f43e7902f8fc5d3cbe382251bd63.jpg&hash=bb6aea2ba8a71851b22fa23603fee737013aaf26) Rare cheeseburger!
Post by: pissclams on January 04, 2016, 05:26:05 PM
Post by: 8manpick on January 04, 2016, 05:34:12 PM
did you buy the torch i recommendo'd? just throwing it on the griddle to brown the outside?Haven't bought the torch yet, but it's on my radar. Current method is a super hot cast iron, and disabling the smoke detector
Post by: sys on January 04, 2016, 05:44:52 PM
Post by: 8manpick on January 04, 2016, 05:51:15 PM
Post by: sys on January 04, 2016, 06:05:00 PM
Post by: pissclams on January 04, 2016, 06:10:06 PM
http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html
umami burger is where i learned of sous vide cooking burgs
Post by: 8manpick on January 04, 2016, 06:20:47 PM
this article talks about pastuerizing sous vide burgers in the faq section
http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html
umami burger is where i learned of sous vide cooking burgs
Kenji is my favorite
Post by: steve dave on January 05, 2016, 09:30:40 AM
Someone post a pic of this thing
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.bettergrills.com%2Fwp-content%2Fuploads%2F2014%2F06%2Ftraeger-Jr-Grill.jpg&hash=b6368f630bc80d2dbba80503eedca381fbd534f3)
Post by: Mrs. Gooch on January 05, 2016, 09:33:22 AM
Someone post a pic of this thing
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.bettergrills.com%2Fwp-content%2Fuploads%2F2014%2F06%2Ftraeger-Jr-Grill.jpg&hash=b6368f630bc80d2dbba80503eedca381fbd534f3)
We used to have one of those until Gooch decided he needed a grown up smoker.
Post by: Tobias on January 05, 2016, 09:37:08 AM
Post by: pissclams on January 05, 2016, 09:44:29 AM
Post by: Mikeyis4dcats on January 05, 2016, 10:18:45 AM
this article talks about pastuerizing sous vide burgers in the faq section
http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html
umami burger is where i learned of sous vide cooking burgs
Kenji is my favorite
my wife got me an Anova and Kenji's book for Christmas. She apparently DOES pay attention to what I look at.
I've read about burgers, the above was my first product. Making salmon tonight.
Post by: mocat on January 05, 2016, 10:26:27 AM
post one next to a stuffed bear or a jar of pickles
:lol:
Post by: Dr Rick Daris on January 05, 2016, 11:29:51 AM
Someone post a pic of this thing
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.bettergrills.com%2Fwp-content%2Fuploads%2F2014%2F06%2Ftraeger-Jr-Grill.jpg&hash=b6368f630bc80d2dbba80503eedca381fbd534f3)
We used to have one of those until Gooch decided he needed a grown up smoker.
oh man. somebody get sd some aloe vera for his mrs gooch burn.
Post by: meow meow on January 05, 2016, 11:33:05 AM
that lil' texas pro is good for someone who just wants to mess around with a couple slabs of ribs or a smoked chicken on the weekend. it's large enough to handle a brisket, functions the same as the other traegers, and in some ways is better than it's larger counterparts.
I think it gets hotter than some of the larger sizes, so will be better for grilling. Size will be the main issue with that too. It really needs a jar of pickles by it for scale.
Post by: cDubya on January 08, 2016, 04:46:06 PM
Post by: meow meow on January 08, 2016, 05:41:02 PM
Post by: tdaver on January 08, 2016, 06:09:06 PM
http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187
Post by: CNS on January 08, 2016, 06:24:53 PM
AST's rub is good but on the spicy side so adjust cayenne accordinglyCanco. It's deish.
http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187
Post by: cDubya on January 08, 2016, 07:07:54 PM
Throwing it together now.
Post by: AST on January 10, 2016, 09:02:31 AM
Post by: cDubya on January 10, 2016, 11:53:39 AM
Thanks for the recipe, AST. gonna kick up the heat a little next time. Even with our homegrown cayenne (pretty hot) it could stand to be kicked up a bit. Personal taste, of course.
Edit: naturally, I type that and it starts working. Pics incoming...
Post by: cDubya on January 10, 2016, 12:08:31 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160109_183242_zpslzqhqlld.jpg&hash=67a2ff666343e4964a3b153032f5995a112ff4eb) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160109_183242_zpslzqhqlld.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160109_183623_zpsowbn6tnb.jpg&hash=6ecd9ce816cd7f7e3115c0fe34e649ee9dfe240d) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160109_183623_zpsowbn6tnb.jpg.html)
Yep, that'll do.
Post by: Bloodfart on January 10, 2016, 12:36:58 PM
Post by: AST on January 10, 2016, 01:39:30 PM
[attachment deleted by admin]
Post by: CNS on January 10, 2016, 02:27:17 PM
Post by: cDubya on January 10, 2016, 03:02:02 PM
Post by: AST on January 23, 2016, 08:00:40 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F774_zpsvzihqqw0.jpg&hash=ecb51be9d0715ea191aadeea9c31eba884a03c93)
and a pastrami
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F776_zpst1iuqkjf.jpg&hash=3be9163fdb160029cae2eb9b36809d144a7e9fcd)
made a reuben
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F777_zpspa4lewr5.jpg&hash=4173bc482e2293af543bab78f79e488380cdf00f)
put 'em on a plate with mac & cheese and hot & sour german potatoes w/ dill & bacon
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F778_zpsnwatqlqh.jpg&hash=38798a6dafbe057eaafdc4d1cdc41f01d0f0daa0)
Post by: Tobias on January 23, 2016, 08:01:54 PM
Post by: star seed 7 on January 23, 2016, 08:04:21 PM
Post by: AST on January 23, 2016, 08:09:51 PM
that pastrami looks very interesting and i don't even know if i like pastrami
it is what happens when a smoked brisket makes passionate love to a corned beef. quite simply, delicious.
Post by: The Big Train on January 23, 2016, 08:31:32 PM
Post by: Tobias on January 23, 2016, 10:11:44 PM
Post by: tdaver on January 23, 2016, 11:36:30 PM
Post by: WonderMeal on January 25, 2016, 08:54:45 PM
and a pastrami
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F776_zpst1iuqkjf.jpg&hash=3be9163fdb160029cae2eb9b36809d144a7e9fcd)
AST, you should post more in this thread. You are BITB at this stuff.
Post by: AST on January 25, 2016, 08:58:34 PM
and a pastrami
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F776_zpst1iuqkjf.jpg&hash=3be9163fdb160029cae2eb9b36809d144a7e9fcd)
AST, you should post more in this thread. You are BITB at this stuff.
thanks man. used to post quite a bit but for past 6 months or so I have been too busy starting a new business. hopefully I will be settling into a little more normal routine now.
Post by: cDubya on January 26, 2016, 08:16:27 AM
and a pastrami
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F776_zpst1iuqkjf.jpg&hash=3be9163fdb160029cae2eb9b36809d144a7e9fcd)
AST, you should post more in this thread. You are BITB at this stuff.
thanks man. used to post quite a bit but for past 6 months or so I have been too busy starting a new business. hopefully I will be settling into a little more normal routine now.
So great to hear everything in this post. Hope all is well, AST!
PS. I got multiple rave reviews about the bark/rub on that pulled pork the other day. Thanks again!
Post by: AST on February 08, 2016, 09:35:08 AM
speaking of food, i smoked a brisket and a butt for the aforementioned occasion. and here i post pics for viewing and discussion.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20160207_121535_zpskui7psm0.jpg&hash=f45daabde5841a08496f3a2dadb6e95e35253e63)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F836_zpstxdljjh0.jpg&hash=b0b01429db8ec8ecf9249833f125336f7e225ec6)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F837_zpsuzpe2k0t.jpg&hash=c2818d0a427e4a0b84f149fdf86a4161ae77aded)
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Post by: Mikeyis4dcats on February 08, 2016, 10:00:30 AM
hope you guys had a good time watching the professional american football championship game last night. i know i did. but not because of the game, it was boring and sucked. i enjoyed the friends, beer & food.
speaking of food, i smoked a brisket and a butt for the aforementioned occasion. and here i post pics for viewing and discussion.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20160207_121535_zpskui7psm0.jpg&hash=f45daabde5841a08496f3a2dadb6e95e35253e63)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F836_zpstxdljjh0.jpg&hash=b0b01429db8ec8ecf9249833f125336f7e225ec6)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F837_zpsuzpe2k0t.jpg&hash=c2818d0a427e4a0b84f149fdf86a4161ae77aded)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F834_zpsfanjjtje.jpg&hash=6b612ac903a9ec7d99801011c4e7c212b45cd5e7)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F835_zpsigljcvii.jpg&hash=0c304d2660a12143ad361a94a3394d42e22b9498)
I like big butts and I cannot lie. I'd stuff that whole thing in my face.
Post by: meow meow on February 08, 2016, 10:02:05 AM
Post by: AST on February 08, 2016, 10:09:22 AM
I wish you were my neighbor.
gee, thanks Mr Rogers
Post by: Emo EMAW on February 08, 2016, 03:04:22 PM
Post by: AST on February 08, 2016, 04:06:41 PM
Oh eff off with this thread right now!
Hi Emo!
Post by: tdaver on February 08, 2016, 04:11:52 PM
Post by: AST on February 12, 2016, 12:31:25 PM
So jealous. I've probably got another month before I can fire up the smoker again. :cry:
you can do it man. screw winter and smoke something!
Post by: CNS on February 12, 2016, 12:33:34 PM
Post by: Dub on February 12, 2016, 12:43:21 PM
Post by: tdaver on February 12, 2016, 01:09:02 PM
Post by: AST on February 12, 2016, 01:42:35 PM
Hey AST, can you develop me into a Lean, Mean, Green-Egg winning machine by May?
maybe, maybe not. maybe we just give it a try.
It's not because I don't want to, it's because air quality can be really shitty in the winter and there are a lot of no burn days. I'm pretty much shut down Dec thru Feb.
i don't know what any of that means.
Post by: Dub on February 12, 2016, 01:48:57 PM
Hey AST, can you develop me into a Lean, Mean, Green-Egg winning machine by May?
maybe, maybe not. maybe we just give it a try.It's not because I don't want to, it's because air quality can be really shitty in the winter and there are a lot of no burn days. I'm pretty much shut down Dec thru Feb.
i don't know what any of that means.
:D
You ever done "mystery box" competitions?
Post by: tdaver on February 12, 2016, 02:07:38 PM
It's not because I don't want to, it's because air quality can be really shitty in the winter and there are a lot of no burn days. I'm pretty much shut down Dec thru Feb.
i don't know what any of that means.
It means I can get fined for grilling. Thinking about getting a cheap gas grill for winter use.
http://www.sltrib.com/home/3265939-155/voluntary-no-burn-days-now-mandatory-for
http://www.deq.utah.gov/Topics/FactSheets/docs/handouts/woodburningbrochure2013.pdf
Post by: star seed 7 on February 12, 2016, 02:26:19 PM
Post by: AST on February 12, 2016, 02:54:11 PM
Post by: Emo EMAW on February 12, 2016, 02:58:24 PM
Post by: Dub on February 12, 2016, 03:59:59 PM
Post by: Dub on February 12, 2016, 04:16:41 PM
Post by: AST on February 12, 2016, 06:08:52 PM
Hey AST, can you develop me into a Lean, Mean, Green-Egg winning machine by May?
maybe, maybe not. maybe we just give it a try.It's not because I don't want to, it's because air quality can be really shitty in the winter and there are a lot of no burn days. I'm pretty much shut down Dec thru Feb.
i don't know what any of that means.
:D
You ever done "mystery box" competitions?
i'm not good at competitions. i cook for people to feast on, not for judges who already have their minds made up about what they want to see and taste before they even show up for an event.
Post by: HerrSonntag on February 12, 2016, 08:01:51 PM
(https://culturewarreporters.files.wordpress.com/2013/07/im-sorry-i-thought-this-was-america.gif)It's not because I don't want to, it's because air quality can be really shitty in the winter and there are a lot of no burn days. I'm pretty much shut down Dec thru Feb.
i don't know what any of that means.
It means I can get fined for grilling. Thinking about getting a cheap gas grill for winter use.
http://www.sltrib.com/home/3265939-155/voluntary-no-burn-days-now-mandatory-for
http://www.deq.utah.gov/Topics/FactSheets/docs/handouts/woodburningbrochure2013.pdf
Post by: KST8FAN on February 14, 2016, 06:40:53 PM
Got the igrill mini for Xmas. Test run on steaks tonight. Pretty cool gadget will come in handy during brisket smokes.
Tom
Post by: Cire on February 14, 2016, 07:17:46 PM
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Post by: meow meow on February 14, 2016, 10:49:07 PM
Three slabs of baby backs tonight
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They look like crap
Post by: puniraptor on February 15, 2016, 12:34:45 AM
Oh eff off with this thread right now!Shakeology post lol
Post by: Cire on February 15, 2016, 07:07:29 AM
Three slabs of baby backs tonight
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They look like crap
Forgot picks
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Post by: Emo EMAW on February 15, 2016, 09:42:41 AM
Post by: Mikeyis4dcats on February 15, 2016, 09:51:41 AM
Guys I tried that sous vide kinda deal last night. It was okay. Not better than the grill, IMO.
me too. you're doing it wrong.
(https://scontent.fmci1-2.fna.fbcdn.net/hphotos-xlf1/v/t1.0-0/q83/p526x296/12742603_10208008093176788_4213347483347804191_n.jpg?oh=2a448c16e43ad54dfcf1cd81494a4b5d&oe=572B2C23)
Post by: Emo EMAW on February 15, 2016, 10:39:36 AM
Post by: Mikeyis4dcats on February 15, 2016, 10:42:40 AM
I followed the Anova recipe to a T. It could have used more time on the skillet I guess, but meh not worth the effort.
what did you make, a lot of the recipes are user uploads, so they may have flaws? Also, you should aim for less sear time. You want that thing screaming hot.
Post by: tdaver on February 21, 2016, 07:53:40 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi63.tinypic.com%2Fwm070x.jpg&hash=078ef8ed3b59196ffa5e3731caeb9c4087aef9ee)
Post by: puniraptor on February 22, 2016, 04:36:35 AM
Post by: Tobias on February 22, 2016, 07:23:48 AM
Post by: AST on February 22, 2016, 06:05:27 PM
Post by: CNS on February 22, 2016, 06:08:46 PM
Yay!
Post by: pissclams on February 22, 2016, 06:22:57 PM
Post by: CNS on February 22, 2016, 06:39:39 PM
Post by: Tobias on February 22, 2016, 06:43:05 PM
Post by: Emo EMAW on February 25, 2016, 07:57:53 AM
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpa1/t31.0-8/12779123_10102803913057721_4002917430853318026_o.jpg)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/12745879_10102803913925981_8168503146544968939_n.jpg?oh=b33eea0da5cc8dedde1d0f42a3f04864&oe=5751B25C)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpl1/t31.0-8/12747277_10102803899440011_4744949467253960972_o.jpg)
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(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xfl1/t31.0-8/s960x960/12748004_10102803900248391_5194652539941017590_o.jpg)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtl1/t31.0-8/12418945_10102803899514861_7174182281009457341_o.jpg)
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(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xfl1/t31.0-8/12764755_10102803899504881_7763646495383245501_o.jpg)
Post by: Institutional Control on February 25, 2016, 07:59:56 AM
From field to table.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpa1/t31.0-8/12779123_10102803913057721_4002917430853318026_o.jpg)
Those dogs are too adorable to eat.
Post by: Institutional Control on February 25, 2016, 08:01:47 AM
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpf1/t31.0-8/10286811_10102803899674541_2573405634559990483_o.jpg)
Lone Star and a Buckee's t-shirt. That's about as Texasy of a picture as you can get.
Post by: Emo EMAW on February 25, 2016, 08:18:51 AM
Don't forget the Damn Quails koozie!
Post by: Tobias on February 25, 2016, 08:35:35 AM
Post by: Emo EMAW on February 25, 2016, 08:37:40 AM
Post by: Institutional Control on February 25, 2016, 08:38:41 AM
I never found out what Buckee's was, will Google.
Don't forget the Damn Quails koozie!
Buckee's are these giant truck stops / gas stations on the interstates in Texas. They're building one that will have over 100 pumps. Known for their clean bathrooms and beef jerky.
Post by: waks on February 25, 2016, 12:37:07 PM
Post by: Emo EMAW on February 25, 2016, 02:02:41 PM
Post by: AST on February 26, 2016, 05:18:09 PM
Started prep today for 220lbs of brisket to smoke for an event on Sunday. 300lbs in all but I got some guys to help out some.
Idk why I do the things I do sometimes.
Post by: pissclams on February 26, 2016, 05:36:34 PM
Post by: AST on February 26, 2016, 05:53:11 PM
brine them too?
if you are talking to me, no. had to pick up half a rick of mesquite, make sure my 3 smokers were ready to roll, start trimming, etc.
Post by: tdaver on February 26, 2016, 11:20:47 PM
Started prep today for 220lbs of brisket to smoke for an event on Sunday. 300lbs in all
:horrorsurprise:
Post by: AST on February 27, 2016, 06:02:33 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F912_zpsez1a8rs1.jpg&hash=cb1b9d186b0ae0a1d00ca626e1b9703f69a0cb95)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F913_zps2snf0krw.jpg&hash=2075407270b3ac57753d3a9a979d6054f90d60f4)
Post by: WillieWatanabe on February 27, 2016, 06:21:14 PM
Post by: AST on February 27, 2016, 06:31:56 PM
Post by: WillieWatanabe on February 27, 2016, 06:33:48 PM
Post by: wetwillie on February 27, 2016, 09:17:33 PM
Post by: That_Guy on February 28, 2016, 11:24:27 AM
Pulled some amazing smoked pork yesterday. :love: my parents are getting ready to cater a wedding a couple weeks! Had 12 shoulders smoked and i don't even know how much brisket.
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Post by: AST on February 28, 2016, 12:17:13 PM
Post by: Gooch on February 28, 2016, 04:35:29 PM
Post by: tdaver on March 04, 2016, 05:28:54 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi67.tinypic.com%2Fmjy4q0.jpg&hash=151a45030b8565bc770a7627fbcefa9730debe1e)
Post by: tdaver on March 04, 2016, 08:24:45 PM
Post by: The Big Train on March 04, 2016, 08:28:14 PM
Post by: CNS on March 04, 2016, 08:29:03 PM
Post by: star seed 7 on March 04, 2016, 08:29:54 PM
Post by: CNS on March 04, 2016, 08:30:16 PM
Post by: star seed 7 on March 04, 2016, 08:31:05 PM
Post by: The Big Train on March 04, 2016, 08:34:55 PM
Post by: tdaver on March 04, 2016, 08:40:28 PM
Post by: Tobias on March 04, 2016, 08:44:10 PM
Post by: tdaver on March 04, 2016, 08:49:22 PM
Post by: cDubya on March 13, 2016, 10:34:43 AM
Post by: cDubya on March 14, 2016, 08:16:36 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160314_180210_zpsco9yssud.jpg&hash=db626978db4125769aa34c7679149a63a02efa16) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160314_180210_zpsco9yssud.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160314_181150_zpsasusbdeu_edit_1458004216649_zpsomx7jzda.jpg&hash=dd7103ee597a7a305432ff5e55004a8ad9161b84) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160314_181150_zpsasusbdeu_edit_1458004216649_zpsomx7jzda.jpg.html)
Post by: wetwillie on March 14, 2016, 08:28:22 PM
Post by: CNS on March 14, 2016, 08:33:28 PM
Post by: star seed 7 on March 14, 2016, 08:36:42 PM
Post by: Cire on March 14, 2016, 08:37:38 PM
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Post by: cDubya on March 14, 2016, 08:40:12 PM
Seven, go sit in your corner!
Post by: CNS on March 14, 2016, 08:41:16 PM
Post by: cDubya on March 14, 2016, 08:43:25 PM
Yep. Slow up in oven then a screaming hot cast iron with the smoke detectors hit with a fan. It's a pretty great steak plan.
Haha, I just take the one in the kitchen down and put it back that evening.
Edit: That steak also never went in the oven. Seared, and basted with oil/butter. It helps that I prefer them on the rare side of medium rare.
Post by: pissclams on March 14, 2016, 08:46:22 PM
Post by: HerrSonntag on March 14, 2016, 10:26:39 PM
Post by: Cire on March 14, 2016, 11:15:32 PM
I like pulling the steak, Browning the butter and then basting the steak with it. Fresh sage in the butter is heat
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Post by: CNS on March 15, 2016, 05:20:04 AM
Post by: Cire on March 15, 2016, 06:16:37 AM
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Post by: That_Guy on March 15, 2016, 06:53:43 AM
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Post by: cDubya on March 15, 2016, 02:37:22 PM
Butter for finishing
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Agreed. Butter for searing burns too quickly for me. Oil for searing/cooking. Butter for the finish.
Post by: 8manpick on March 15, 2016, 03:23:47 PM
Post by: CNS on March 15, 2016, 03:40:05 PM
Post by: pissclams on March 15, 2016, 03:58:54 PM
you not liking butter on the steak doesn't mean it's wrong to do it that way, i don't always go that route either but peter luger does. they seem to know what they're doing. dumbasses.
Post by: CNS on March 15, 2016, 04:01:34 PM
Post by: pissclams on March 15, 2016, 04:04:10 PM
I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
Post by: CNS on March 15, 2016, 04:05:56 PM
Post by: wetwillie on March 15, 2016, 04:06:32 PM
Post by: CNS on March 15, 2016, 04:07:29 PM
Post by: Cire on March 15, 2016, 04:07:30 PM
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Post by: pissclams on March 15, 2016, 04:07:56 PM
Clams just went in dry on CNS
more fond that way
Post by: Cire on March 15, 2016, 04:10:20 PM
Delicious
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Post by: CNS on March 15, 2016, 04:12:18 PM
http://youtu.be/zP4FZ5Optag
Delicious
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No, I get it and I know its a thing. I just don't get the need for it. I don't want the extra fat when I have steak, unless it's a less fatty cut.
Post by: pissclams on March 15, 2016, 04:12:36 PM
http://youtu.be/zP4FZ5Optag
Delicious
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too much fat, not enough flavor.
please ignore the direct relationship between fat and flavor, ok?
Post by: pissclams on March 15, 2016, 04:14:06 PM
http://youtu.be/zP4FZ5Optag
Delicious
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No, I get it and I know its a thing. I just don't get the need for it. I don't want the extra fat when I have steak, unless it's a less fatty cut.
less fatty cuts like ribeye?
http://www.marthastewart.com/284485/emerils-maitre-dhotel-butter
Post by: CNS on March 15, 2016, 04:18:12 PM
Ribeye is not fatty at all, 'clams. :lol:
Post by: CNS on March 15, 2016, 04:19:17 PM
http://youtu.be/zP4FZ5Optag
Delicious
Sent from my iPhone using Tapatalk
too much fat, not enough flavor.
please ignore the direct relationship between fat and flavor, ok?
Yep, no limit. Why cook anything in fat? Why not just polish off a big scoop of lard for dinner. The best cooking is about balance. Pfft.
Post by: pissclams on March 15, 2016, 04:21:15 PM
we both know it is and that's about all you know about steak. now go home and fire up a cubed steak for momma. don't forget the montreal steak seasoning and this -
Ribeye is not fatty at all, 'clams. :lol:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi305.photobucket.com%2Falbums%2Fnn236%2Fskink000%2FBBQ%2520Stuff%2FDSCN0001.jpg&hash=91277845e31f0584f7444ea267909a3e6b3e75b5)
Post by: pissclams on March 15, 2016, 04:23:57 PM
http://youtu.be/zP4FZ5Optag
Delicious
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too much fat, not enough flavor.
please ignore the direct relationship between fat and flavor, ok?
Yep, no limit. Why cook anything in fat? Why not just polish off a big scoop of lard for dinner. The best cooking is about balance. Pfft.
don't tell me, tell peter luger and emeril. those f'n idiots. :shakesfist:
next time i'm in vegas i'm going to your steakhouse. finally, someone who knows steak. phew.
Post by: CNS on March 15, 2016, 04:26:46 PM
we both know it is and that's about all you know about steak. now go home and fire up a cubed steak for momma. don't forget the montreal steak seasoning and this -
Ribeye is not fatty at all, 'clams. :lol:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi305.photobucket.com%2Falbums%2Fnn236%2Fskink000%2FBBQ%2520Stuff%2FDSCN0001.jpg&hash=91277845e31f0584f7444ea267909a3e6b3e75b5)
Oh man! This just became a "yo mamma like her steak so bad....." fight, apparently. Sad.
Post by: CNS on March 15, 2016, 04:28:33 PM
http://youtu.be/zP4FZ5Optag
Delicious
Sent from my iPhone using Tapatalk
too much fat, not enough flavor.
please ignore the direct relationship between fat and flavor, ok?
Yep, no limit. Why cook anything in fat? Why not just polish off a big scoop of lard for dinner. The best cooking is about balance. Pfft.
don't tell me, tell peter luger and emeril. those f'n idiots. :shakesfist:
next time i'm in vegas i'm going to your steakhouse. finally, someone who knows steak. phew.
That is fair. I am have no steak joint. I will just go back to my iodized salt, I guess.
:jerk:
Post by: pissclams on March 15, 2016, 04:32:39 PM
dip them in some butter for the true flavors to come out before eating.
Post by: 8manpick on March 15, 2016, 04:44:31 PM
I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
The milk solids in butter are what have the low smoke point...
Post by: pissclams on March 15, 2016, 04:46:56 PM
I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
The milk solids in butter are what have the low smoke point...
cool story bro, you stepping into the ring now that cns has gone home w/ a TKO? :lol:
Post by: CNS on March 15, 2016, 04:47:52 PM
Whatever, EmerilI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
The milk solids in butter are what have the low smoke point...
Post by: 8manpick on March 15, 2016, 04:51:57 PM
Whatever, EmerilI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
The milk solids in butter are what have the low smoke point...
Could you clarify that? Smells like you're burning up.
Post by: pissclams on March 15, 2016, 04:55:17 PM
keep up the great work, you remind me of some 1L law students :lol:
http://www.thepauperedchef.com/2009/04/the-butter-steak-whats-the-best-way-to-cook-a-steak.html
^ignore it and continue pounding away on your keyboards
Post by: CNS on March 15, 2016, 05:08:13 PM
Post by: pissclams on March 15, 2016, 05:12:57 PM
:lol:
Post by: pissclams on March 15, 2016, 05:13:21 PM
more flavor
cook in lard
:lol:
Post by: CNS on March 15, 2016, 05:22:56 PM
Post by: Cire on March 15, 2016, 06:00:57 PM
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Post by: Cire on March 15, 2016, 06:01:16 PM
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Post by: WillieWatanabe on March 15, 2016, 06:04:40 PM
Whatever, EmerilI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so. :flush:
we're not talking about land-o-lakes here, use a butter that's higher in milk fat
The milk solids in butter are what have the low smoke point...
Could you clarify that? Smells like you're burning up.
wow
Post by: wetwillie on March 15, 2016, 06:21:00 PM
Post by: pissclams on March 15, 2016, 06:27:34 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160315%2Fa020ece9843b0069e2df36c73431baf8.jpg&hash=e54fb7d86005324c5071a4ba845fd870a6f683aa)
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that brisket looks great, don't really "get" the green stuff in the bowl up top but whatevs.
Post by: star seed 7 on March 15, 2016, 06:28:25 PM
Post by: Cire on March 15, 2016, 06:53:52 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160315%2Fa020ece9843b0069e2df36c73431baf8.jpg&hash=e54fb7d86005324c5071a4ba845fd870a6f683aa)
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that brisket looks great, don't really "get" the green stuff in the bowl up top but whatevs.
It was good, took 12 hours but worth it. Probably doing again for Easter
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Post by: pissclams on March 15, 2016, 07:22:35 PM
Post by: Cire on March 15, 2016, 07:23:04 PM
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Post by: Cire on March 15, 2016, 07:23:27 PM
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Post by: cDubya on March 15, 2016, 10:21:05 PM
Post by: Cire on March 15, 2016, 10:27:42 PM
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Post by: Cire on March 15, 2016, 10:46:21 PM
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Post by: pissclams on March 15, 2016, 10:49:53 PM
ya it was referenced in this link-
my goodness
keep up the great work, you remind me of some 1L law students :lol:
http://www.thepauperedchef.com/2009/04/the-butter-steak-whats-the-best-way-to-cook-a-steak.html
^ignore it and continue pounding away on your keyboards
Quote
And it's science that I don't quite understand. I am a little out of my league. Maybe one day I'll indulge in a more serious scan of Harold McGee to better grasp. They even linked to an article by Alain Ducasse, a very muddled essay in the New York Times about how this is the way he likes to cook his steak. He casually mentions that those high heat methods burn the steak, and that he thinks steak tastes better when cooked in a moderate pan with loads and loads butter. Even Tom Colicchio is also a fan of this method, claiming he can "get a crust this way."
Post by: pissclams on March 15, 2016, 10:50:45 PM
Post by: That_Guy on March 16, 2016, 08:56:51 AM
http://youtu.be/zP4FZ5Optag
Delicious
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Do want a steak now
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Post by: Cire on March 16, 2016, 06:29:42 PM
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Post by: pissclams on March 16, 2016, 06:35:58 PM
Post by: 8manpick on March 16, 2016, 06:55:43 PM
can still melt butter on it while it finishes on the grill just to piss off cns/8man n00b steak cooksI love butter to finish, but don't prefer to sear in it
Post by: Mikeyis4dcats on March 17, 2016, 03:51:28 PM
Post by: Gooch on March 18, 2016, 09:22:58 AM
Post by: Mrs. Gooch on March 18, 2016, 09:26:55 AM
Put the new (unneeded according to known dumb dumb Mrs. Gooch) grill together last night. Steaks and scallops going on Sunday (weather permitting).
Well it obviously was not needed at the time you bought it (6 months ago).
Post by: meow meow on March 18, 2016, 09:35:28 AM
Post by: Stupid Fitz on March 18, 2016, 09:43:24 AM
Post by: star seed 7 on March 18, 2016, 09:58:42 AM
Post by: Mrs. Gooch on March 18, 2016, 10:10:34 AM
Mr. and Mrs. Gooch arguments
:lol:
Those aren't arguments.
Post by: Cire on March 18, 2016, 12:06:13 PM
Leftover brisket is turning into chili right now and a butt went on this morning.
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Post by: KST8FAN on April 01, 2016, 06:59:46 AM
My first attempt at a bacon fatty.
Tom
Post by: Institutional Control on April 03, 2016, 12:30:15 PM
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Post by: pissclams on April 03, 2016, 12:38:10 PM
6 hours @ 325, 13 lbs full packer
the brisket wasn't a great piece of meat, the flat was really thin. couldn't tell from the cryovac. all things considered though, i'm done with the over night smokes. hot & fast is the way to go.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FcMEHCOv.jpg&hash=1bce0d4f67b0d8a9fe9c82778980618663c93461)
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Post by: AST on April 03, 2016, 07:46:31 PM
have a horror story. long but worth the journey, maybe.
at Christmas, one of my brothers, my dad and I got the idea for making authentic barbacoa. My dad butchered a bull over the winter, kept the head and we were all set. We met at my brother's ranch in the hill country this past weekend to do the deed.
dug a hole Friday morning and set about doing other things in the afternoon including prepping the head at my brother's place in town. prepped the head, removed the tongue and trimmed away any remaning hide & hair and put some basic seasoning on it. placed it in a cooler and into the back of my truck and was running a couple more errands on the way back out to the ranch that evening to get the coals going and seal up the pit for the overnight cook.
stopped to get beer. went to the little casita that my brother has for vacation rentals that the wife and I were staying in and grabbed my phone charger, changed my clothes and went into the backyard to get the agave leaves my brother had trimmed to put in the pit. here is where crap goes way south.
i go to put the agave in the back of the truck and the cooler is gone. someone jacked the damn cooler and more importantly the damn head. no head, no barbacoa. so much deflation, especially when I called my bro to ask him if he and my dad decided to grab the cooler since they were going to be at the ranch 1st. they thought I was pulling an April Fools gag on them.
anyways, that is my horror story. really sucked as we had talked and planned and highly anticipated this occasion. we still got to spend the time together but not as planned.
anyways, here is our last remaining memory of operation barbacoa
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20160401_161654_zpsyrtum8hu.jpg&hash=57c41121983f1920d7af2fc6ae060db5dd3f9772)
Post by: star seed 7 on April 03, 2016, 07:58:15 PM
Post by: HerrSonntag on April 03, 2016, 08:41:39 PM
Post by: Bloodfart on April 03, 2016, 08:44:11 PM
Post by: Bloodfart on April 03, 2016, 08:49:08 PM
Post by: AST on April 03, 2016, 08:52:29 PM
how much edible meet is on a steer's head? i feel like most of the mass there would be inedible.
there is actually quite a bit. that was about a 50lb head and would have yielded about 10lbs of barbacoa.
Post by: wetwillie on April 03, 2016, 08:59:43 PM
That's offal AST. T's & P's
@spracne level right here. Bravo sir.
Post by: KST8FAN on April 03, 2016, 09:02:21 PM
This was the most delicious thing I have ever made.Clam
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160403%2Fc56580948f8ec5ed5d439e4622fe5ec7.jpg&hash=1f8495a6ee159860e2cae05a697050d57af93029)
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Do you cook the entire time on the smoker? What internal did you hit?
Tom
Post by: pissclams on April 03, 2016, 09:21:42 PM
This was the most delicious thing I have ever made.Clam
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160403%2Fc56580948f8ec5ed5d439e4622fe5ec7.jpg&hash=1f8495a6ee159860e2cae05a697050d57af93029)
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Do you cook the entire time on the smoker? What internal did you hit?
Tom
you quoted Batt BcKee's post so i'm not sure if you're asking me or him.
my 13 pound brisket went 6 hours on the smoker at 325 degrees until it reached an internal temp of 200. then i pulled it off and wrapped it for an hour while the burnt ends cooked.
Post by: HerrSonntag on April 03, 2016, 10:23:24 PM
Post by: slobber on April 03, 2016, 10:24:33 PM
Gonna win 'em all! (using Tapatalk)
Post by: 3gQ@T on April 06, 2016, 02:47:39 PM
http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived (http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived)
Post by: puniraptor on April 08, 2016, 09:09:20 PM
Post by: sys on April 08, 2016, 10:30:31 PM
Post by: AST on April 09, 2016, 09:44:36 PM
ast, you should make barbacoa with a sheep (authentic). if you take my advice, please post lots of pictures here for me to look at.
already have plans to do that
Post by: The Big Train on April 10, 2016, 07:01:33 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160410%2F2a413f7ffbad661bb4875d0ed3c1dba0.jpg&hash=673fad3ec6050d218a8336c33181c20e1d1d7073)
Post by: cDubya on April 13, 2016, 09:55:19 PM
@AST, damn sorry to hear about the theft. People, man.
Been out in the woods myself recently. Looking for some morels to start popping up to go with some red meat!
Here's to the grilling season! :cheers:
Post by: nicname on April 16, 2016, 11:27:21 AM
Couldn't wait to use it, but didn't have much time last night. Smoked T-Bones were pretty good.
Post by: meow meow on April 16, 2016, 05:12:12 PM
Post by: pissclams on April 16, 2016, 05:43:46 PM
Post by: Cire on April 16, 2016, 07:06:32 PM
Fun
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Post by: pissclams on April 16, 2016, 08:57:33 PM
Post by: Cire on April 16, 2016, 09:40:45 PM
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Post by: pissclams on April 16, 2016, 10:09:13 PM
Post by: Cire on April 16, 2016, 10:16:06 PM
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Post by: kim carnes on April 16, 2016, 11:11:33 PM
Post by: nicname on April 22, 2016, 10:52:13 AM
ya i just kinda figured he was kidding or drunk or both
There was a recipe for smoked t-bones (30 min low smoke & regular grilling). It was pretty good.
Smoked some baby backs last night. Too easy. This thing makes it feel like cheating.
Post by: meow meow on April 22, 2016, 11:15:32 AM
ya i just kinda figured he was kidding or drunk or both
There was a recipe for smoked t-bones (30 min low smoke & regular grilling). It was pretty good.
Smoked some baby backs last night. Too easy. This thing makes it feel like cheating.
it's basically an outdoor oven
Post by: pissclams on April 22, 2016, 11:19:02 AM
Post by: meow meow on April 22, 2016, 11:21:55 AM
Post by: Dub on April 22, 2016, 12:10:48 PM
What do you think is most likely to be given? Outdoor event, 15 teams, 3 hour cook window.
Post by: pissclams on April 22, 2016, 12:18:55 PM
except they don't impart hardly any smoke flavor into the meat in my 6 year experience with a traegar.
use pellets
Post by: star seed 7 on April 22, 2016, 12:19:09 PM
Post by: pissclams on April 22, 2016, 12:21:55 PM
I have about one month till I battle for XL Green Egg. It's secret ingredients competition so we don't know what we are cooking till we get there (1 meat, 2 sides).
What do you think is most likely to be given? Outdoor event, 15 teams, 3 hour cook window.
meat things that i can think of that you can cook in that timeframe: salmon, chicken, pork tenderloin
Post by: Dub on April 22, 2016, 12:29:17 PM
I have about one month till I battle for XL Green Egg. It's secret ingredients competition so we don't know what we are cooking till we get there (1 meat, 2 sides).
What do you think is most likely to be given? Outdoor event, 15 teams, 3 hour cook window.
meat things that i can think of that you can cook in that timeframe: salmon, chicken, pork tenderloin
Yeah, chicken was done two years ago. I need to find out what they did last year.
What about sides? Only cooking apparatus allowed is the BGE.
Post by: star seed 7 on April 22, 2016, 12:45:14 PM
Post by: Cire on April 22, 2016, 01:33:12 PM
Post by: Cire on April 23, 2016, 10:00:46 PM
My daughters ate more than I did
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Post by: XocolateThundarr on April 25, 2016, 09:30:34 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160424%2F5f0d9b17fd387c9fcb498411cdc0faef.jpg&hash=6c2471e02798766116056d7a9ce6fd0611e4d8f6)
My daughters ate more than I did
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Did you keep them in a pink kids pool before cooking them?
Post by: Cire on April 25, 2016, 09:31:43 AM
Post by: XocolateThundarr on April 25, 2016, 09:33:25 AM
lol, no they were just in the packing cooler.
I see. Some friends had a boil the other day too. Thought we may have mutual buds. Carry on.
Post by: DQ12 on April 25, 2016, 09:45:33 AM
Post by: Shooter Jones on April 25, 2016, 09:51:56 AM
Will go back.
Post by: The Big Train on April 26, 2016, 09:21:34 PM
Ate at Justin Timberlake's Southern Hospitality last night, it was ok. Had the brisket, ribs, and hot links, w/ sides of mashed potatoes, beans, and fried okra, all for a decent price.
Will go back.
where is this?
Post by: Gooch on April 28, 2016, 12:36:36 PM
Post by: Cire on April 28, 2016, 01:26:11 PM
Post by: Emo EMAW on April 28, 2016, 02:05:50 PM
Post by: Cire on April 28, 2016, 02:25:20 PM
Post by: Mikeyis4dcats on April 28, 2016, 02:28:56 PM
I"ve overcooked a brisket flat if that's what you mean.
who hasn't! amirite
Post by: ChiComCat on April 28, 2016, 02:32:38 PM
Post by: pissclams on April 28, 2016, 02:41:38 PM
Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
brine that slutwhore
Post by: ChiComCat on April 28, 2016, 02:45:35 PM
Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
brine that slutwhore
Absolutely. I usually brine the night before and then brush with a honey/lemon juice/ancho glaze as I smoke. The glaze doesn't add much flavor but gives it enough to just eat plain if I want.
Post by: That_Guy on April 28, 2016, 02:50:09 PM
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Post by: CNS on April 28, 2016, 02:52:26 PM
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Post by: Mrs. Gooch on April 28, 2016, 03:02:36 PM
Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
brine that Becky
:sdeek:
Post by: Emo EMAW on April 28, 2016, 03:06:13 PM
Post by: tdaver on April 28, 2016, 03:21:40 PM
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
Post by: Mikeyis4dcats on April 28, 2016, 03:23:34 PM
Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
did this a few weeks ago. Used a buddy's recipe. Thought it turned out a little too salty but will def. do again. Was great on bagels and in smoked salmon dip.
Post by: Emo EMAW on April 28, 2016, 03:30:27 PM
I buy filets with skin on, but I suppose you could do whole if you wanted.
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat. Said during salmon season he ends up giving away all the filets and just eats the other stuff.
Post by: Mikeyis4dcats on April 28, 2016, 03:38:54 PM
I buy filets with skin on, but I suppose you could do whole if you wanted.
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat. Said during salmon season he ends up giving away all the filets and just eats the other stuff.
I've heard cheek meat from lots of proteins are delicious, and fish collars are of course popular. But what is spoon meat?
Post by: pissclams on April 28, 2016, 04:06:13 PM
Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
did this a few weeks ago. Used a buddy's recipe. Thought it turned out a little too salty but will def. do again. Was great on bagels and in smoked salmon dip.
you have to follow the brine recipe closely. the time mine came out too salty, i messed up the sugar to salt ratio.
Post by: pissclams on April 28, 2016, 04:09:24 PM
I buy filets with skin on, but I suppose you could do whole if you wanted.
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
ya 45 mins or so for me
does anyone who smokes salmon have any tricks to avoid the albumin (white stuff) that comes out when cooking?
glaze is supposed to help but i've never glazed mine. never seems like an issue at restaurants.
Post by: Emo EMAW on April 28, 2016, 04:12:25 PM
I buy filets with skin on, but I suppose you could do whole if you wanted.
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat. Said during salmon season he ends up giving away all the filets and just eats the other stuff.
I've heard cheek meat from lots of proteins are delicious, and fish collars are of course popular. But what is spoon meat?
(I think) Spoon meat is when you just take a spoon and pick up everything that is left on the spine/bones after fileting the fish. He takes all that, puts in in a bowl with some other stuff, makes patties, and grills. I think if you google salmon spoon meat you'll find some recipes.
http://honest-food.net/2009/07/17/six-days-of-salmon/
Post by: ChiComCat on April 28, 2016, 04:33:11 PM
I buy filets with skin on, but I suppose you could do whole if you wanted.
Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet. Time depends on filet thickness, maybe an hour+. It's been a while.
ya 45 mins or so for me
does anyone who smokes salmon have any tricks to avoid the albumin (white stuff) that comes out when cooking?
glaze is supposed to help but i've never glazed mine. never seems like an issue at restaurants.
That white crap happens. I have no idea if glazing or brining or anything else helps because I've only done it one way.
Post by: Shooter Jones on April 29, 2016, 10:53:05 AM
Ate at Justin Timberlake's Southern Hospitality last night, it was ok. Had the brisket, ribs, and hot links, w/ sides of mashed potatoes, beans, and fried okra, all for a decent price.
Will go back.
where is this?
Sorry, TBT. It's in Denver, thought there were more locations, but appears it's only in Colorado right now.
Post by: The Big Train on April 29, 2016, 10:55:07 AM
Ate at Justin Timberlake's Southern Hospitality last night, it was ok. Had the brisket, ribs, and hot links, w/ sides of mashed potatoes, beans, and fried okra, all for a decent price.
Will go back.
where is this?
Sorry, TBT. It's in Denver, thought there were more locations, but appears it's only in Colorado right now.
Hmm, I'll be in Denver in 2 weeks, may try and sneak a trip there
Post by: pissclams on April 29, 2016, 11:57:43 AM
Post by: The Big Train on April 29, 2016, 01:37:07 PM
ya you should go there, it's right up there with pie 5 in terms of quality
I'll probably get dry ribs with no sauce and the house fries to create a 'clams experience
Post by: pissclams on April 29, 2016, 02:03:53 PM
KC's version is so much better than what they do down there
also, they don't call it pulled pork. they call it "BBQ" :lol: they were going to pick up some " BBQ" and i was like, what kind of BBQ, and they looked at me like i was crazy. then i realized that they really only do pulled pork and ribs, smdh :rolleyes: enjoy your "BBQ"
good grief dax and slobber get ahold of your neighbors
Post by: meow meow on April 29, 2016, 02:06:51 PM
Post by: Brock Landers on April 29, 2016, 02:11:06 PM
Post by: 8manpick on April 29, 2016, 02:17:29 PM
Post by: star seed 7 on April 29, 2016, 02:18:51 PM
Post by: Cire on April 29, 2016, 02:20:18 PM
forgot to mention- i was in north carolina a few weeks ago and had their version of pulled pork. it's gross. they pull the pork and then chop it all up and then mix the apple cider vinegar/red pepper flakes into it. not good.
KC's version is so much better than what they do down there
also, they don't call it pulled pork. they call it "BBQ" :lol: they were going to pick up some " BBQ" and i was like, what kind of BBQ, and they looked at me like i was crazy. then i realized that they really only do pulled pork and ribs, smdh :rolleyes: enjoy your "BBQ"
good grief dax and slobber get ahold of your neighbors
I've had a similar experience.
weirdos
Post by: 8manpick on April 29, 2016, 02:20:42 PM
Post by: sonofdaxjones on May 01, 2016, 12:17:30 AM
In the Western 3rd of the state there's a lot more places that do real BBQ, and places that smoke the meat are becoming gradually more prolific in the Eastern part of the state.
I smoked seafood tonight, tho. Over beech wood on maple and cedar planks. This included Salmon, I did no brining just a salt/pepper/brown sugar/garlic rub, it was pretty good, but the other fish (Mahi) was better. Everytime someone uses a traditional brine on Salmon that I've been around it's always way too salty.
Post by: Cire on May 01, 2016, 08:38:54 AM
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Post by: sonofdaxjones on May 01, 2016, 08:43:51 AM
Probably doing it too long
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Yeah. I just don't think it's really necessary, in my case I thought the cedar and maple planks kept the heat and smoke off the bottom which was still very moist with a light smokey crust.
Post by: slobber on May 02, 2016, 12:14:36 PM
Gonna win 'em all! (using Tapatalk)
Post by: The Big Train on May 02, 2016, 12:38:42 PM
Post by: Katpappy on May 02, 2016, 02:48:15 PM
I threw up in my mouth reading thatCould you teach my puppy to do that, cause she throws up all over my bed; and worst yet she does it when I'm sleeping.
Post by: HerrSonntag on May 02, 2016, 04:11:47 PM
Anyone do jerky?What if I told you, the secret to good jerky was to remove move of the moisture with no added heat, then finish it off with a brief trip to the oven as purely a sanitary measure?
Post by: Emo EMAW on May 02, 2016, 04:19:38 PM
Anyone do jerky?What if I told you, the secret to good jerky was to remove move of the moisture with no added heat, then finish it off with a brief trip to the oven as purely a sanitary measure?
I've certainly had good jerky before, and it was smoked for a short while and then was dehydrated. I'm open to that, too. Really I'm open to whatever as long as it's not some unnecessarily complicated endeavor.
Post by: sonofdaxjones on May 03, 2016, 02:11:12 PM
Post by: pissclams on May 03, 2016, 03:17:33 PM
Post by: DQ12 on May 03, 2016, 03:53:47 PM
There's a place in Charleston, SC called Swig & Swine that's supposed to be pretty good.uh oh. wait till blast/mocat/metalhead or whichever one of those guys hates the ____ & _____ naming cliché finds out...
Post by: star seed 7 on May 03, 2016, 05:29:52 PM
Post by: Tobias on May 03, 2016, 07:17:40 PM
Post by: DQ12 on May 03, 2016, 09:04:30 PM
Post by: star seed 7 on May 03, 2016, 09:05:38 PM
Post by: nicname on May 04, 2016, 02:27:46 PM
Back rack is Weber's "KC BBQ Rub." Front rack is Kroger Private Selections "Texas Berbecue Rub," which is my personal favorite of easy to find pre-made rubs. I'm a big fan of the additional black pepper.
Plan is to 1/2 and 1/2 the KC rack with an apple-based sauce, the other half with Gates original.
The front rack will be all Stubb's Sweet Heat, which is my fave easy to find sauce.
Smoked a rack of these a couple weeks ago and they turned out money.
Using the Traeger, so this is all easy peasy.
Not a ton of skill involved.
Expect pic updates.
(https://scontent.fmci1-2.fna.fbcdn.net/hphotos-xtl1/t31.0-8/13122808_848946511918658_8822691989738656663_o.jpg)
Post by: Emo EMAW on May 04, 2016, 02:34:27 PM
Post by: nicname on May 04, 2016, 02:38:08 PM
I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.
rough ridin' phone jokes.
Post by: Emo EMAW on May 04, 2016, 02:49:35 PM
I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.
rough ridin' phone jokes.
How do we know these aren't pictures taken by your phone's captors?
Post by: star seed 7 on May 04, 2016, 02:53:18 PM
Post by: meow meow on May 04, 2016, 03:10:06 PM
Post by: pissclams on May 04, 2016, 04:40:11 PM
Going to try cooking a Papa Murphy's on the Traeger tonight. Doesn't get as hot as I'd want, but oh well.:confused:
Post by: nicname on May 04, 2016, 05:15:25 PM
Going to try cooking a Papa Murphy's on the Traeger tonight. Doesn't get as hot as I'd want, but oh well.:confused:
Was pretty good.
Post by: meow meow on May 04, 2016, 05:20:01 PM
Post by: nicname on May 04, 2016, 05:21:06 PM
Come give big mama some of that shuga.
(https://scontent.fmci1-2.fna.fbcdn.net/t31.0-8/13131077_848994001913909_7806291597686069317_o.jpg)
Honey baby.
(https://scontent.fmci1-2.fna.fbcdn.net/t31.0-8/13131530_848994031913906_1317414313999661998_o.jpg)
Post by: pissclams on May 04, 2016, 05:23:25 PM
Post by: sonofdaxjones on May 04, 2016, 05:23:40 PM
Post by: pissclams on May 04, 2016, 05:24:36 PM
Post by: sonofdaxjones on May 04, 2016, 05:27:46 PM
^meh bland texas style
Last go around was seasoned salt, but I'll probably expand with garlic chowder, paprika, and some brown sugar up front next time.
Post by: meow meow on May 04, 2016, 05:39:18 PM
Post by: pissclams on May 04, 2016, 05:49:30 PM
^meh bland texas style
Last go around was seasoned salt, but I'll probably expand with garlic chowder, paprika, and some brown sugar up front next time.
franklin bbq in austin only uses salt & pepper...so i tried it once. once. order some dizzy dust online and quit wasting your time.
Post by: nicname on May 04, 2016, 06:02:26 PM
meat side down, son
Did that last time in the foil. Turned out good. Don't know why I switched it up this time around.
Post by: nicname on May 04, 2016, 06:03:49 PM
I've been going just salt and 13 mesh pepper on my stuff lately, and if I wrap I add a little sweet with some honey/brown sugar. Still experimenting.
I've been thinking about trying something like this. I'm an S&P guy.
Post by: sonofdaxjones on May 04, 2016, 06:13:59 PM
^meh bland texas style
Last go around was seasoned salt, but I'll probably expand with garlic chowder, paprika, and some brown sugar up front next time.
franklin bbq in austin only uses salt & pepper...so i tried it once. once. order some dizzy dust online and quit wasting your time.
Quitter
Post by: pissclams on May 04, 2016, 06:14:44 PM
Post by: meow meow on May 04, 2016, 06:54:46 PM
Post by: nicname on May 04, 2016, 07:21:52 PM
(https://scontent.fmci1-2.fna.fbcdn.net/t31.0-8/13173189_849030448576931_104000875596311192_o.jpg)
Post by: pissclams on May 04, 2016, 08:03:35 PM
Post by: EMAWican on May 04, 2016, 08:14:52 PM
Post by: Tobias on May 04, 2016, 08:22:38 PM
Post by: nicname on May 04, 2016, 08:25:19 PM
Kinda messy presentation. Ate with bbq seasoned fries and some dill pickles.
(https://scontent.fmci1-2.fna.fbcdn.net/t31.0-8/13173390_849052905241352_8238595232104074321_o.jpg)
The Texas rub+Stubb's sweet heat was a bit too spicy.
Both the Weber KC BBQ w/ Gates and the Weber KC BBQ w/ Apple Cider Sauce were very good.
I'm full.
Post by: pissclams on May 04, 2016, 08:35:44 PM
Post by: XocolateThundarr on May 05, 2016, 09:58:11 AM
http://www.amazenproducts.com/product_p/amnts.htm
I've got the 12" long version and it puts out additional smoke for around 4 hours.
Post by: pissclams on May 05, 2016, 10:13:36 AM
Post by: Gooch on May 05, 2016, 10:21:44 AM
For you pellet guys out there, I have on of these for my Yoder when I want more smoke on what I am cooking. It works pretty great. Just make sure that you keep it away from the thermometer that controls the heat of the pit.How do these work exactly?
http://www.amazenproducts.com/product_p/amnts.htm
I've got the 12" long version and it puts out additional smoke for around 4 hours.
Post by: pissclams on May 05, 2016, 10:35:28 AM
Post by: tdaver on May 05, 2016, 10:42:29 AM
http://www.amazenproducts.com/product_p/amnps5x8.htm
Post by: Gooch on May 05, 2016, 10:42:35 AM
You load them with pellets and put them in your smoker and they provide additional smoke.No crap, but how do you light them. Does that sit on top of the cup that the pellets fall into to light?
Post by: Mikeyis4dcats on May 05, 2016, 11:04:50 AM
I've got the maze version. Works great for cheese.
http://www.amazenproducts.com/product_p/amnps5x8.htm
you have any problems with yours not staying lit? I keep my pellets in the garage, and I wonder if the humidity gets to them, my last couple of smokes I've had a hard time keeping my maze going.
Post by: pissclams on May 05, 2016, 01:32:38 PM
I've got the maze version. Works great for cheese.
http://www.amazenproducts.com/product_p/amnps5x8.htm
you have any problems with yours not staying lit? I keep my pellets in the garage, and I wonder if the humidity gets to them, my last couple of smokes I've had a hard time keeping my maze going.
buy a 5 gallon food service bucket from lowes with a tight fitting lid
Post by: Emo EMAW on May 05, 2016, 01:45:51 PM
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/12339352_10102684660191421_9166756449830596365_o.jpg)
Step 2: Marinate backstrap in red wine and olive oil. Place on cutting board.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13173036_10102950950757991_4605556314774115863_o.jpg)
Step 3: Season with stuff you find in the cupboard.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13087224_10102950950743021_2369999924031248982_o.jpg)
Step 4: Look at it more closely.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13198433_10102950950733041_6402482536413868965_o.jpg)
Step 5: Cut in half.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13161883_10102950950912681_6459425484006985332_o.jpg)
Step 6: Trick your spouse into believing everything is better with bacon.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13173469_10102950950922661_218894203404800883_o.jpg)
Step 7: Grill.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13087258_10102950950917671_5928949363307090173_o.jpg)
Step 8: rough ridin' enjoy, you earned it.
(https://scontent-ord1-1.xx.fbcdn.net/t31.0-8/13147777_10102950951007491_4109719225104729672_o.jpg)
Post by: Mrs. Gooch on May 05, 2016, 01:55:38 PM
Step 1: Kill deer. Break down into quarters and steaks. Get home. Finish processing.
That seems like more than one step.
:lick:
Post by: star seed 7 on May 05, 2016, 01:58:15 PM
Post by: Tobias on May 05, 2016, 01:59:34 PM
Post by: pissclams on May 05, 2016, 02:03:10 PM
Post by: Gooch on May 05, 2016, 02:03:36 PM
Post by: Emo EMAW on May 05, 2016, 02:04:18 PM
Post by: star seed 7 on May 05, 2016, 02:04:56 PM
I would peal the bacon off to eat and throw the rest away. :barf:
Yeah. I've never eaten deer, but the smell is horrendous so I don't think I need to try it
Post by: Gooch on May 05, 2016, 02:06:59 PM
In this instance your weird food aversions are right.I would peal the bacon off to eat and throw the rest away. :barf:
Yeah. I've never eaten deer, but the smell is horrendous so I don't think I need to try it
Post by: Gooch on May 05, 2016, 02:08:21 PM
Post by: Emo EMAW on May 05, 2016, 02:08:38 PM
Post by: Mrs. Gooch on May 05, 2016, 02:15:07 PM
Post by: pissclams on May 05, 2016, 02:15:27 PM
And now I need to make some ribs. I'm going to try that salt and pepper only rub.
don't
and ya, i wouldn't even eat the bacon after it touched that disgusting gamey meat
Post by: 420seriouscat69 on May 05, 2016, 02:17:31 PM
egg milk and ketchup:D
Post by: wetwillie on May 05, 2016, 02:33:15 PM
Post by: Emo EMAW on May 05, 2016, 02:41:10 PM
Post by: Shooter Jones on May 05, 2016, 02:48:45 PM
Post by: star seed 7 on May 05, 2016, 02:55:31 PM
I like fatty meats, deer is like as dry as it gets. No thanks.
Dry huh? Hmmm, maybe I would like deer...
Post by: waks on May 05, 2016, 03:02:55 PM
Post by: wetwillie on May 05, 2016, 03:04:25 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.
You covered it in bacon and it still looked like I would have needed to chew it a million times.
Post by: Tobias on May 05, 2016, 03:06:01 PM
Post by: XocolateThundarr on May 05, 2016, 03:11:21 PM
You load them with pellets and put them in your smoker and they provide additional smoke.No crap, but how do you light them. Does that sit on top of the cup that the pellets fall into to light?
Once it's full, I light mine with a torch (what you use to solder copper pipe). I usually hit it a couple times with the flame to make sure it gets a good smolder going. When I fill it, I just grab pellets out of the hopper and jam that bitch full. Probably why I have to hit it a couple times with the torch. As far as placement, if possible I put it directly under what I am smoking on the top rack. If I have two slabs of ribs going, I place it on the cooking grate as close to the right side as possible away from the thermometer.
Post by: Emo EMAW on May 05, 2016, 03:17:09 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.
You covered it in bacon and it still looked like I would have needed to chew it a million times.
I did overcook it a bit. :frown: When I've done it right it's more tender than any ungulate I've ever had, God's honest truth.
Post by: XocolateThundarr on May 05, 2016, 03:22:30 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.
You covered it in bacon and it still looked like I would have needed to chew it a million times.
I did overcook it a bit. :frown: When I've done it right it's more tender than any ungulate I've ever had, God's honest truth.
My experience is to grill the backstraps and make the rest into burger or jerky.
Post by: Emo EMAW on May 05, 2016, 03:38:46 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.
You covered it in bacon and it still looked like I would have needed to chew it a million times.
I did overcook it a bit. :frown: When I've done it right it's more tender than any ungulate I've ever had, God's honest truth.
My experience is to grill the backstraps and make the rest into burger or jerky.
Even the tenderloin?
I have shanks still which my buddy swears to me I will enjoy, maybe a roast or two, can't remember if I kept them or he did. Made a lot of lean burger and sausage and jerky. We're already quite a bit through him.
Post by: CNS on May 05, 2016, 03:44:53 PM
season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.
Cook it for like 3 hrs at 325.
Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.
Serve it over some good gnocchi with some fresh green beans.
any red meat treated this way will make something so goddamn delicious, you will lose your mind.
Post by: pissclams on May 05, 2016, 03:57:32 PM
source: science
Post by: Emo EMAW on May 05, 2016, 04:00:28 PM
Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock.
season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.
Cook it for like 3 hrs at 325.
Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.
Serve it over some good gnocchi with some fresh green beans.
any red meat treated this way will make something so goddamn delicious, you will lose your mind.
:thumbs: :thumbs: I just emailed this to myself for safe keeping
Post by: CNS on May 05, 2016, 04:00:54 PM
Post by: CNS on May 05, 2016, 04:01:22 PM
Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock.
season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.
Cook it for like 3 hrs at 325.
Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.
Serve it over some good gnocchi with some fresh green beans.
any red meat treated this way will make something so goddamn delicious, you will lose your mind.
:thumbs: :thumbs: I just emailed this to myself for safe keeping
When the time comes, if you want a better break down, let me know.
Post by: XocolateThundarr on May 05, 2016, 04:01:35 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.
You covered it in bacon and it still looked like I would have needed to chew it a million times.
I did overcook it a bit. :frown: When I've done it right it's more tender than any ungulate I've ever had, God's honest truth.
My experience is to grill the backstraps and make the rest into burger or jerky.
Even the tenderloin?
I have shanks still which my buddy swears to me I will enjoy, maybe a roast or two, can't remember if I kept them or he did. Made a lot of lean burger and sausage and jerky. We're already quite a bit through him.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FLlIuEdA.jpg&hash=2c1097f41c3831b79bf0be28843c1c9aff2e817a)
Post by: Cire on May 06, 2016, 06:17:40 AM
Enjoy Lyme disease meat
Sent from my iPhone using Tapatalk
Post by: Dub on May 21, 2016, 10:08:07 AM
Post by: Mikeyis4dcats on May 22, 2016, 07:53:25 PM
Post by: Gooch on May 23, 2016, 12:43:55 PM
Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall. :sdeek: :'bye cruel world:Do you even wrap bro?
Post by: Dub on May 23, 2016, 12:46:30 PM
Post by: Mikeyis4dcats on May 23, 2016, 03:03:17 PM
Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall. :sdeek: :'bye cruel world:Do you even wrap bro?
I don't wrap anything but brisket and ribs. But I finally gave in and wrapped after 3 hours, and ultimately resorted to the oven to push it over the top (had hungry people).
Post by: tdaver on May 28, 2016, 08:28:37 PM
Post by: wetwillie on May 28, 2016, 08:44:59 PM
Post by: tdaver on May 28, 2016, 08:57:53 PM
Post by: cDubya on May 29, 2016, 08:19:18 AM
Post by: star seed 7 on May 29, 2016, 10:05:41 AM
Post by: mocat on May 29, 2016, 06:38:19 PM
Post by: star seed 7 on May 29, 2016, 06:48:19 PM
Post by: Brock Landers on May 30, 2016, 03:17:06 PM
Post by: WillieWatanabe on May 30, 2016, 05:39:02 PM
Post by: HerrSonntag on May 30, 2016, 10:21:24 PM
pretty sure you can't marinate protein without an acidacid is mostly about flavor in the marinade more than any tenderizing action or interaction with the protein.
source: science
source: good eats s07e07
Post by: WildcatNkilt on June 09, 2016, 01:18:49 PM
Post by: That_Guy on June 09, 2016, 02:45:17 PM
Purchased a Traeger over the weekend. Teriyaki chicken kabobs on Tuesday night and lamb chops last night. :drool:
Traeger grills are super over-hyped In my opinion.
Sent from my iPhone using Tapatalk
Post by: CNS on June 09, 2016, 02:47:29 PM
This is probs for the shame thread, but I have only smoked like three times since Feb.
Post by: meow meow on June 09, 2016, 02:52:13 PM
I got an old school Oklahoma Joe. From the age where they were still super heavy duty. I have had it since late last summer and haven't used it yet. I think I am going to use it this weekend though. Not sure how it will go. It has zero mods and I have read that they need a little seal and damper add ons to work really well.
This is probs for the shame thread, but I have only smoked like three times since Feb.
let me know how you like it, i'm wanting something similar.
Post by: kansas_troll_patrol on June 09, 2016, 03:00:37 PM
Post by: Mikeyis4dcats on June 09, 2016, 04:04:32 PM
This is probs for the shame thread, but I have only smoked like three times since Feb.
you're not alone. :cheers:
Post by: Emo EMAW on June 09, 2016, 04:42:27 PM
Post by: steve dave on June 09, 2016, 05:50:11 PM
Post by: star seed 7 on June 09, 2016, 07:14:48 PM
Post by: The Big Train on June 09, 2016, 07:26:24 PM
Post by: kansas_troll_patrol on June 10, 2016, 09:19:52 AM
On an unrelated note does anyone know how to get bbq stains out of sheets?
Hope your baby is well k_t_p. Sick kids get me right in the feels. :bawl:
Post by: star seed 7 on June 10, 2016, 11:50:50 AM
Post by: HerrSonntag on June 10, 2016, 12:06:55 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fs.newsweek.com%2Fsites%2Fwww.newsweek.com%2Ffiles%2Fstyles%2Flarge%2Fpublic%2F2013%2F07%2F17%2Fcutruzzula-cu0626-chicken-main-tease.jpg&hash=9b62091f7871e68018103a20a6f81e896c1f575b)
Post by: star seed 7 on June 10, 2016, 12:08:15 PM
Post by: HerrSonntag on June 10, 2016, 12:18:02 PM
Post by: Mikeyis4dcats on June 10, 2016, 12:22:04 PM
undercooked/raw chicken is actually a lot less unsafe than most people believe it to be
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fs.newsweek.com%2Fsites%2Fwww.newsweek.com%2Ffiles%2Fstyles%2Flarge%2Fpublic%2F2013%2F07%2F17%2Fcutruzzula-cu0626-chicken-main-tease.jpg&hash=9b62091f7871e68018103a20a6f81e896c1f575b)
yuck, at first I thought you were teasing and that was tuna
Post by: CNS on June 10, 2016, 12:35:29 PM
Post by: The Big Train on June 10, 2016, 12:39:10 PM
Post by: meow meow on June 10, 2016, 12:42:23 PM
Post by: Brock Landers on June 10, 2016, 12:43:34 PM
Post by: mocat on June 10, 2016, 01:47:57 PM
Post by: ChiComCat on June 10, 2016, 03:44:56 PM
undercooked/raw chicken is actually a lot less unsafe than most people believe it to be
I'd rather eat an apple core
Post by: HerrSonntag on June 10, 2016, 04:07:44 PM
The seeds are full of nutrients!undercooked/raw chicken is actually a lot less unsafe than most people believe it to be
I'd rather eat an apple core
Post by: The Big Train on June 10, 2016, 04:47:24 PM
Post by: sonofdaxjones on June 12, 2016, 04:11:34 PM
Post by: wetwillie on June 12, 2016, 04:17:59 PM
Post by: mocat on June 12, 2016, 10:34:01 PM
Look at all this crap
Post by: That_Guy on June 12, 2016, 11:41:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160613%2F8c656ed7b1145531081f2468fb04c5be.jpg&hash=d60f125a8d5a13412b6e3f3f98a4436aec9af209)
Look at all this crap
Looks great!!
Very confused by the eating of raw chicken though.
Sent from my iPhone using Tapatalk
Post by: sonofdaxjones on June 13, 2016, 10:53:09 AM
Sounds good, post some pics if you remember. I like to do stuffed onions or put some corn on the cob when I slap some strips on the grill.
I always forget, it was late. They were good, but just grilled some garlic bread and had a salad. Have grilled corn on the cob the last two weekends for gatherings with brats, burgers and chicken and people devoured the corn (and the other stuff) saying it was the best corn they've ever had.
Post by: Emo EMAW on June 13, 2016, 11:30:37 AM
Post by: WillieWatanabe on June 13, 2016, 11:31:03 AM
Post by: Emo EMAW on June 13, 2016, 11:48:09 AM
I asked for something like that because my buddy has one and he has done some pretty amazing stuff on it. I'm no alexander_supertramp and I accept that and have no ambitions as such. I just want to do something here and there and not completely eff it up. Apparently that might even be too ambitious.
Anyway, finally put it together and aspired to do some beef jerky. Simple enough right? Wrong.
Basically, the thing doesn't have a variable control, so like what you get for temp is what you get. You could open the door I guess to vent but that's the only control. I basically cooked my jerky in the first 30 minutes and it was done. Proceeded to burn the eff out of it because who the eff cares. I ordered a dehydrator off Amazon and that's that. Maybe next summer I will try something else.
Post by: Mikeyis4dcats on June 13, 2016, 11:57:47 AM
Ok here goes. Last July my wife got me one of these: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/brinkmann-gourmet-electric-smoker
I asked for something like that because my buddy has one and he has done some pretty amazing stuff on it. I'm no alexander_supertramp and I accept that and have no ambitions as such. I just want to do something here and there and not completely eff it up. Apparently that might even be too ambitious.
Anyway, finally put it together and aspired to do some beef jerky. Simple enough right? Wrong.
Basically, the thing doesn't have a variable control, so like what you get for temp is what you get. You could open the door I guess to vent but that's the only control. I basically cooked my jerky in the first 30 minutes and it was done. Proceeded to burn the eff out of it because who the eff cares. I ordered a dehydrator off Amazon and that's that. Maybe next summer I will try something else.
sorry bud, there's a reason they went tits up.
Get yourself a Masterbuilt or Bradley. They are much better.
Post by: ksu_funny33 on June 13, 2016, 07:50:20 PM
Ok here goes. Last July my wife got me one of these: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/brinkmann-gourmet-electric-smoker
I asked for something like that because my buddy has one and he has done some pretty amazing stuff on it. I'm no alexander_supertramp and I accept that and have no ambitions as such. I just want to do something here and there and not completely eff it up. Apparently that might even be too ambitious.
Anyway, finally put it together and aspired to do some beef jerky. Simple enough right? Wrong.
Basically, the thing doesn't have a variable control, so like what you get for temp is what you get. You could open the door I guess to vent but that's the only control. I basically cooked my jerky in the first 30 minutes and it was done. Proceeded to burn the eff out of it because who the eff cares. I ordered a dehydrator off Amazon and that's that. Maybe next summer I will try something else.
I've owned that same smoker for about 6 years. It's not the best in the world but once you've had it awhile you'll get good results. It definitely isn't ideal having to use the door to control the temp, but I bought one of those Maverick remote thermometers that has a probe for the smoker temp which helped a ton. Once you get the temp close to where you want it, the smoker is actually really nice because you don't have to add fuel.
Post by: CNS on June 13, 2016, 08:10:48 PM
Sent from my SM-G900T using Tapatalk
Post by: Emo EMAW on June 13, 2016, 11:26:09 PM
Post by: Mikeyis4dcats on June 14, 2016, 08:38:06 AM
Ya I added a thermometer as it was warming up. I'm also going to buy a variable heater element, my buddy gets good results with his.
there are also rheostats you can get to adjust the temps with the stock element. The plug in between the smoker and outlet.
Post by: Emo EMAW on June 14, 2016, 08:55:49 AM
Ya I added a thermometer as it was warming up. I'm also going to buy a variable heater element, my buddy gets good results with his.
there are also rheostats you can get to adjust the temps with the stock element. The plug in between the smoker and outlet.
Got a link? It's like 1500 watts. Seems like a pretty inefficient way to dump energy. Maybe even dangerous? It's outside at least.
Post by: Mikeyis4dcats on June 14, 2016, 09:21:07 AM
Ya I added a thermometer as it was warming up. I'm also going to buy a variable heater element, my buddy gets good results with his.
there are also rheostats you can get to adjust the temps with the stock element. The plug in between the smoker and outlet.
Got a link? It's like 1500 watts. Seems like a pretty inefficient way to dump energy. Maybe even dangerous? It's outside at least.
there are some commercial units, but for $200 or so you'd be better off just getting a new smoker. Here's a DIY version for your exact smoker
http://www.instructables.com/id/The-Smoke-O-Tron/
Post by: Mikeyis4dcats on June 14, 2016, 09:24:29 AM
Post by: Emo EMAW on June 14, 2016, 09:35:31 AM
Post by: cDubya on June 16, 2016, 05:25:43 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160616_174758_zps8acz7iy9.jpg&hash=57023c4d5204a859c886d2a9aa5f69e44cae8e20) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160616_174758_zps8acz7iy9.jpg.html)
Post by: Gooch on June 17, 2016, 08:45:39 AM
Post by: Trim on June 17, 2016, 08:55:03 AM
I fux w/lamb. That's what Jason's made the last 2 times I've been out there. Guess you guys can have a competition if I can remember whether his was better or worse than yours.
Post by: Emo EMAW on June 17, 2016, 09:29:13 AM
Post by: CNS on June 17, 2016, 09:38:28 AM
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Post by: Emo EMAW on June 17, 2016, 09:45:09 AM
You can do jerky in the oven pretty easy.
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I don't think mine goes cool enough, gas.
Post by: KCFDcat on June 18, 2016, 08:02:00 AM
Post by: Stupid Fitz on June 18, 2016, 08:30:40 AM
Ok here goes. Last July my wife got me one of these: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/brinkmann-gourmet-electric-smoker
I asked for something like that because my buddy has one and he has done some pretty amazing stuff on it. I'm no alexander_supertramp and I accept that and have no ambitions as such. I just want to do something here and there and not completely eff it up. Apparently that might even be too ambitious.
Anyway, finally put it together and aspired to do some beef jerky. Simple enough right? Wrong.
Basically, the thing doesn't have a variable control, so like what you get for temp is what you get. You could open the door I guess to vent but that's the only control. I basically cooked my jerky in the first 30 minutes and it was done. Proceeded to burn the eff out of it because who the eff cares. I ordered a dehydrator off Amazon and that's that. Maybe next summer I will try something else.
Jerky isn't the easiest thing to do. I've done it twice on my BGE. First time it was great, next time I made charcoal.
Post by: XocolateThundarr on July 03, 2016, 03:11:44 PM
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Post by: star seed 7 on July 03, 2016, 05:13:52 PM
Post by: CNS on July 03, 2016, 05:14:49 PM
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Post by: star seed 7 on July 03, 2016, 05:17:09 PM
Post by: Skipper44 on July 03, 2016, 05:59:12 PM
Post by: Cire on July 04, 2016, 09:25:22 AM
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Post by: Cire on July 04, 2016, 09:30:02 AM
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Post by: XocolateThundarr on July 04, 2016, 09:31:29 AM
Post by: KST8FAN on July 04, 2016, 01:09:10 PM
Filet medium rare with mom's favorite sides... creamed corn, cheesee potatoes, broccoli and rice
Tom
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Post by: sys on July 04, 2016, 01:50:49 PM
along with barbacoa, it's what i miss most from mexico (foodwise).
Post by: pissclams on July 04, 2016, 02:30:35 PM
Post by: That_Guy on July 04, 2016, 04:36:02 PM
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Post by: nicname on July 05, 2016, 12:56:28 AM
Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.
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Dude, this is an EMAW bbs. We're the meat goat capital of the world. Have we tried goat? Pssh... duh!
Post by: waks on July 07, 2016, 04:44:33 AM
Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.Most popular red meat in the world.
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Post by: The Big Train on July 09, 2016, 06:34:13 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
Post by: sonofdaxjones on July 09, 2016, 07:27:00 PM
:lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
Looks terrible
Post by: The Big Train on July 09, 2016, 07:28:11 PM
:lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
Looks terrible
yeah the smoke made it not focus as well as i wanted
Post by: 8manpick on July 09, 2016, 07:40:39 PM
Post by: sonofdaxjones on July 09, 2016, 07:45:15 PM
:lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
IWJK, looks good, except for those pre-pattied burgers.
Post by: The Big Train on July 09, 2016, 07:47:46 PM
Post by: star seed 7 on July 09, 2016, 08:31:01 PM
Post by: Tobias on July 09, 2016, 08:39:17 PM
Post by: Institutional Control on July 10, 2016, 07:49:42 PM
Stuffed full of pork shoulder.
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Post by: wetwillie on July 10, 2016, 08:52:21 PM
Post by: Cire on July 10, 2016, 09:55:03 PM
The brats were amazing, can't believe I've never done that.
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Post by: mocat on July 11, 2016, 08:23:18 AM
Post by: The Big Train on July 11, 2016, 08:47:04 AM
sometimes TBT is just so F'ing TBT
:confused:
Post by: halfEmpty on July 18, 2016, 12:22:57 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FQO2ShIc.jpg&hash=7d2417b9f2336c077f9544cf715b72f5645cee37)
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Post by: Emo EMAW on July 18, 2016, 12:50:59 PM
Post by: HerrSonntag on July 18, 2016, 02:26:02 PM
Do you have a parts list i could peak at?
Post by: halfEmpty on July 18, 2016, 10:49:05 PM
Pid temperature controller
25 amp ssr
Aluminum heatsink for ssr
Project box
K-type thermocouple (not waterproof for sous vide)
3 prong socket for a standard pc cord.
Pc cord
Standard 20 amp outlet
Wire, terminals, etc..
Thermal paste between heat sink and ssr (although for the current use, i doubt the ssr will need a heat sink or the thermal paste, but planning for future applications)
To make it useful for more than one job, I'm going to add a jack to plug in my temp probes instead of having it wired directly to the pid (waterproof probe for sous vide, etc.)
For the blower/stoker. An old laptop cpu cooling fan, old tv channel box, flex tubing, small metal dog water bowl, 2 toggle bolts to hold the dog bowl onto one of the vents, duct foil tape to cover the other bottom vents, an old cell phone charger that matches the voltage specs for the cpu fan (and the amps are close enough), tape, wire connectors, box filler, etc..
For anything larger than a weber grill (drum smoker, etc), you'll prob need a more powerful fan than the small cpu fan I'm using.
Post by: Tobias on July 18, 2016, 10:58:22 PM
Post by: XocolateThundarr on July 23, 2016, 06:34:38 PM
Filets and king crab legs.
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Post by: _33 on July 23, 2016, 07:24:13 PM
Post by: Mikeyis4dcats on July 25, 2016, 09:07:11 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160723%2F497eddf2801356bcab1c50814aa046bc.jpg&hash=e4ba7a144a56dca810ecc89ab4fcde9e6308d61d)
Filets and king crab legs.
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how was the crab?
Post by: Emo EMAW on July 25, 2016, 09:15:41 AM
Post by: mocat on July 25, 2016, 09:29:16 AM
Post by: XocolateThundarr on July 25, 2016, 09:31:49 AM
Post by: Bloodfart on August 11, 2016, 07:30:54 PM
Post by: pissclams on August 12, 2016, 01:01:02 PM
My brother entered me into the local smoking competition set for this Saturday. $50 entry fee $500 first prize. The main purpose of the contest is to provide food for the people attending the town summer festival. I'm looking at 6 pork butts (supplied by the event organizers) and what ever I want to make for the judges. Brother wants to do a couple slabs of pork ribs for the judges. I'll try to remember to take pics which means no pics.
trying to figure out why you posted this post but ya i can't so i guess you win?
Post by: Shooter Jones on August 12, 2016, 01:03:36 PM
It's like a perfect ball of chicken breast, about the size of a golf ball I'd guess. Has cream cheese and jalapeno in the middle, and they wrap it perfectly with bacon, like it has a perfect skin of bacon around it.
Can I do it, guys?
Post by: Shooter Jones on August 12, 2016, 01:25:39 PM
Post by: Bloodfart on August 12, 2016, 01:34:08 PM
My brother entered me into the local smoking competition set for this Saturday. $50 entry fee $500 first prize. The main purpose of the contest is to provide food for the people attending the town summer festival. I'm looking at 6 pork butts (supplied by the event organizers) and what ever I want to make for the judges. Brother wants to do a couple slabs of pork ribs for the judges. I'll try to remember to take pics which means no pics.
trying to figure out why you posted this post but ya i can't so i guess you win?
Don't fret about it clams. When I posted that thought I'd rather be in the field working ground. The rain last night nixed that so now I'm free to enjoy the event! It's going to be a beautiful weekend too! 80's WOW :fistpump:
Post by: pissclams on August 13, 2016, 03:58:06 AM
My brother entered me into the local smoking competition set for this Saturday. $50 entry fee $500 first prize. The main purpose of the contest is to provide food for the people attending the town summer festival. I'm looking at 6 pork butts (supplied by the event organizers) and what ever I want to make for the judges. Brother wants to do a couple slabs of pork ribs for the judges. I'll try to remember to take pics which means no pics.
trying to figure out why you posted this post but ya i can't so i guess you win?
Don't fret about it clams. When I posted that thought I'd rather be in the field working ground. The rain last night nixed that so now I'm free to enjoy the event! It's going to be a beautiful weekend too! 80's WOW :fistpump:
:cheers:
Post by: Bloodfart on August 13, 2016, 10:26:52 PM
Will post pics tomorrow.
Post by: Bloodfart on August 13, 2016, 10:29:45 PM
Post by: The Big Train on August 13, 2016, 10:34:34 PM
Post by: Institutional Control on August 15, 2016, 08:19:12 AM
So we took second place. eff those guys and their injected meat abomination. I'm a purist and don't believe in doctoring it up like that. Just rub and smoke. Whatever
Will post pics tomorrow.
How much did 2nd place pay?
Post by: star seed 7 on August 15, 2016, 09:49:47 AM
Post by: tdaver on August 20, 2016, 10:12:29 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi63.tinypic.com%2F2gx03gm.png&hash=20cf384b54c1b1f22d2ccca14afd5593f736448e)
Post by: CNS on August 21, 2016, 07:41:56 AM
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Post by: XocolateThundarr on August 28, 2016, 09:25:43 AM
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Post by: The Big Train on August 28, 2016, 09:42:55 AM
Brisket today. First attempt with this smoker. Hope I trimmed it right.
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are we gonna get a before pic?
Post by: CNS on August 28, 2016, 09:45:04 AM
And, if there werent enough variables in that already, I am going to use the ok joe offset I picked up over a year ago for the first time. Really looking forward to it.
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Post by: CNS on August 28, 2016, 09:45:53 AM
Brisket today. First attempt with this smoker. Hope I trimmed it right.
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I leave about 1/4" fat on. It turns out great like that.
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Post by: XocolateThundarr on August 28, 2016, 09:47:10 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F40cd27459ddbeaa5225de65a2743bff5.jpg&hash=ddd46e477e04ce19d5d77da9f3861cd8a2979f41)Brisket today. First attempt with this smoker. Hope I trimmed it right.
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are we gonna get a before pic?
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Post by: The Big Train on August 28, 2016, 09:47:45 AM
Taking friday off and smoking some pork belly and some brisket. Never smoked belly before. I have a whole belly cut into 6 sections. Going to play with some spices from one to another. One is going to be chorizo type seasoning, one is going to get some Indian base spice to it. Not sure about the others yet. Probably will try to salt and sugar cure a couple for a day or so before smoking too.
And, if there werent enough variables in that already, I am going to use the ok joe offset I picked up over a year ago for the first time. Really looking forward to it.
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I'm taking friday off too and i cant decide what i want to make yet
Post by: The Big Train on August 28, 2016, 09:48:40 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F40cd27459ddbeaa5225de65a2743bff5.jpg&hash=ddd46e477e04ce19d5d77da9f3861cd8a2979f41)Brisket today. First attempt with this smoker. Hope I trimmed it right.
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are we gonna get a before pic?
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thats what i'm talking about :drool: :drool: :drool:
Post by: XocolateThundarr on August 28, 2016, 09:50:01 AM
That's what I read. The point on this one was huge, about 5 inches thick. I separated it and am only smoking the flat today. The entire brisket was about 15 pounds.Brisket today. First attempt with this smoker. Hope I trimmed it right.
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I leave about 1/4" fat on. It turns out great like that.
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Post by: CNS on August 28, 2016, 09:56:44 AM
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Post by: Asteriskhead on August 28, 2016, 10:00:30 AM
Post by: XocolateThundarr on August 28, 2016, 06:11:19 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F8b25a3a38f21caffdc18bfbd1c28fec2.jpg&hash=009bee46dd9e267a54ad9ee45ee2f152d673439e)
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Post by: wetwillie on August 28, 2016, 06:35:12 PM
Post by: star seed 7 on August 28, 2016, 06:52:21 PM
Post by: The Big Train on August 28, 2016, 06:55:28 PM
Post by: XocolateThundarr on August 28, 2016, 07:13:12 PM
Looks good, those weiners look nice and plump tooDo you even hot link bro?
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Post by: The Big Train on August 28, 2016, 07:22:21 PM
Post by: halfEmpty on August 28, 2016, 10:27:38 PM
The sauce is a homemade Gates clone.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FM9PNRoB.jpg&hash=432005994f058d1af6ce0addd7b9bf33ab611240)
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Post by: HerrSonntag on August 29, 2016, 08:51:40 AM
:love: :love: :love:
Post by: Mrs. Gooch on October 10, 2016, 10:20:52 AM
(https://lh5.googleusercontent.com/bxk0SdgBGJXOh8JOIJ1qGrBjOqi2IMwRMjoahxaD36WmDlXwLKlj8GWaz-a14ZGGIJebnG6Jauq8qMc=w1280-h963-rw)
Post by: Gooch on October 10, 2016, 10:24:13 AM
Post by: Gooch on October 28, 2016, 09:37:20 AM
Post by: Cire on October 28, 2016, 12:38:36 PM
Post by: Gooch on October 28, 2016, 04:30:02 PM
I'm scared they will dry outI'm gonna wrap with a red wine juice/sauce mixture.
Post by: Cire on October 28, 2016, 04:44:59 PM
Ast makes them all the time
I love them braised
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Post by: wetwillie on October 28, 2016, 05:49:16 PM
That's a good idea
Ast makes them all the time
I love them braised
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AST is the goEMAW casualty that hurts the most.
Post by: cDubya on October 30, 2016, 12:19:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160930_212038_zpszwenpqov.jpg&hash=48d2b11dd341db7f39895523be191fe00dd97507) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160930_212038_zpszwenpqov.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160930_180950_zpsf3abedoc.jpg&hash=577866ec616174b6e2dacf9cf5f1503831ae096a) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160930_180950_zpsf3abedoc.jpg.html)
Then went about making our chili after all the meat was smoked...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20161001_082624_zpsl11xzy5s.jpg&hash=bfcf0cc4846e7dbdadba486a6d716e6f673c0d40) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20161001_082624_zpsl11xzy5s.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20161001_084410_zpsdauyk1fu.jpg&hash=44827387820383a3cad5907d9b0cf2e0a84ca3af) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20161001_084410_zpsdauyk1fu.jpg.html)
Turned out SO much better than i could have even hoped for. People raved about it, and most had multiple bowls. Always a good sign of success, and not friends just being polite. Smoking more as I type this to freeze and make chili this winter... Finished product...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20161002_172515_zps4scnut1t.jpg&hash=db719cabbbbb9df1bcbf3a4d44c2ba29409c6b1e) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20161002_172515_zps4scnut1t.jpg.html)
Post by: Cire on October 30, 2016, 02:12:00 PM
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Post by: sonofdaxjones on November 05, 2016, 07:11:19 PM
Post by: tdaver on November 06, 2016, 07:51:00 PM
Post by: star seed 7 on November 06, 2016, 08:35:40 PM
Post by: mocat on November 06, 2016, 08:59:38 PM
Post by: tdaver on November 06, 2016, 09:51:36 PM
Post by: yoga-like_abana on November 14, 2016, 03:48:14 PM
https://www.amazon.com/Masterbuilt-20070411-30-Inch-Controller-Electric/dp/B003XJGEGY
which one do you guys think?
Post by: Mikeyis4dcats on November 14, 2016, 04:21:55 PM
Post by: Asteriskhead on November 15, 2016, 09:27:51 AM
Post by: yoga-like_abana on November 15, 2016, 10:07:34 AM
Post by: Mikeyis4dcats on November 15, 2016, 10:20:35 AM
went with the 40" mikey you better be right!
just FYI.....https://www.bfads.net/stores/academy-sports/ads/black-friday/page-25#
Post by: Dub on November 15, 2016, 11:27:18 AM
Post by: CNS on November 15, 2016, 11:33:02 AM
Post by: star seed 7 on November 15, 2016, 11:34:17 AM
Post by: CNS on November 15, 2016, 11:34:45 AM
Post by: Tobias on November 15, 2016, 11:35:34 AM
I have to go back and look, but they go pretty quick iirc. Like 2 yrs or something at 225.
sounds dry af
Post by: Gooch on November 15, 2016, 11:36:59 AM
Nah you just got to baste.I have to go back and look, but they go pretty quick iirc. Like 2 yrs or something at 225.
sounds dry af
Post by: sonofdaxjones on November 15, 2016, 12:54:17 PM
Post by: Shooter Jones on November 15, 2016, 01:04:07 PM
225 seems low for poultry.
low and slow (2 yrs) for poultry
Post by: CNS on November 15, 2016, 01:24:35 PM
Post by: Cire on November 15, 2016, 01:28:04 PM
I would take the time to brine it with something simple. Apple juice/sugar/salt
Post by: CNS on November 15, 2016, 01:29:57 PM
I don't brine. I am not against it, but haven't needed to. Very juicy bird every time I have done it.
Post by: Cire on November 15, 2016, 01:37:32 PM
Post by: halfEmpty on November 15, 2016, 02:12:25 PM
After all that, I guess I'll say, check your turkey. 90% of frozen turkeys have been pre-treated with a salt solution before they were frozen. So if that is the case, don't go more than a day with the dry brine, but definitely dry the bird out in the fridge for at least a couple days if you like crispier skin.
Post by: Institutional Control on November 15, 2016, 04:04:17 PM
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Post by: HerrSonntag on November 15, 2016, 04:55:11 PM
Also, please, for the love of god, don't call it a dry brine. I don't know what Food Network bad person started calling the process of salt curing meats a dry brine but its stupid as crap. Brine means salt water, if you take all the water out its not a dry brine, its just salt. The words dry and brine are oxymoronic.
Post by: Dub on November 15, 2016, 05:59:49 PM
Now to figure out the herbs.
Post by: pissclams on November 15, 2016, 06:54:44 PM
Smoking a turkey this year. Anyone know average time per pound @225?
this is how i smoke my shits, works great- http://www.nakedwhiz.com/madmaxturkey.htm
Post by: XocolateThundarr on November 15, 2016, 08:36:43 PM
Post by: pissclams on November 15, 2016, 08:46:01 PM
I smoked a turkey last weekend as a trial run before the big day. I have a Yoder and used a method I found online. I injected the bird with a creole butter marinade. Started with one hour at 190 and then kicked it up to 230 until the bird hit 155ish. Then kicked the heat up to 300 for about an hour until the temp hit 170 (that step crisped up the skin really well). Pulled it off and let it sit in a roaster for a little bit until I had time to carve it. Was EXTREMELY moist and had a very good flavor. I wasn't overly impressed with the marinade, so I will probably try a different one for Thanksgiving. Total cook time was around 6 hours for an 11 pound bird.
very good flavor - not overly impressed with marinade :confused:
Post by: Institutional Control on November 15, 2016, 08:59:07 PM
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Post by: HerrSonntag on November 15, 2016, 09:50:04 PM
PC, do you have a big green egg? I've eyeing one for years but never pulled the trigger. Any thoughts on size? You ever had one crack and do they do anything for you or can anything be done? How much extra fuel do you need to pre heat one?Smoking a turkey this year. Anyone know average time per pound @225?
this is how i smoke my shits, works great- http://www.nakedwhiz.com/madmaxturkey.htm
Post by: pissclams on November 15, 2016, 10:36:06 PM
PC, do you have a big green egg? I've eyeing one for years but never pulled the trigger. Any thoughts on size? You ever had one crack and do they do anything for you or can anything be done? How much extra fuel do you need to pre heat one?Smoking a turkey this year. Anyone know average time per pound @225?
this is how i smoke my shits, works great- http://www.nakedwhiz.com/madmaxturkey.htm
yeah i have a large which has a 18.5 inch diameter grill grate
the medium is too small, the xl is probably the best size. my friend got an xl and if i had it to do over again i would go with the xl because the L is probably just a bit too small to do more than maybe a couple slabs and a chicken at one time. i like to cook a bunch of different crap when i have mine lit so i have to stage it, like- shoulder, then ribs/chicken, then salmon. or something like that.
i've had mine for 8-9 years and keep it outside year round w/o a cover, never had it crack. honestly haven't heard of anyone having issues with them cracking. the ceramic is maybe 3/4" thick and not something that is going to break without you doing something to it. they have a lifetime warranty and you're paying for their superior customer service if something were to come up but ya, i've not had any issues at all with mine.
my L bge can go 24+ hours on one load of lump, so there is no extra fuel needed to preheat one. just load it up, light it, cook, then put it out when you're done. you don't have to pull the used lump out, just relight it the next time you're wanting to cook.
buy one, you'll love it. start up costs are high but it should last a lifetime.
Post by: HerrSonntag on November 15, 2016, 10:37:56 PM
Post by: pissclams on November 15, 2016, 10:42:09 PM
Post by: XocolateThundarr on November 16, 2016, 08:25:20 AM
I smoked a turkey last weekend as a trial run before the big day. I have a Yoder and used a method I found online. I injected the bird with a creole butter marinade. Started with one hour at 190 and then kicked it up to 230 until the bird hit 155ish. Then kicked the heat up to 300 for about an hour until the temp hit 170 (that step crisped up the skin really well). Pulled it off and let it sit in a roaster for a little bit until I had time to carve it. Was EXTREMELY moist and had a very good flavor. I wasn't overly impressed with the marinade, so I will probably try a different one for Thanksgiving. Total cook time was around 6 hours for an 11 pound bird.
very good flavor - not overly impressed with marinade :confused:
The smoke flavor and moisture of the bird was very good. I was speaking more about the process and the smokiness of the meat. The marinade is a trial and error process in finding something that I really like.
Post by: mocat on November 16, 2016, 08:43:39 AM
AST
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.
tell me what brine to use and what all goes into the butter injection. i am going to be grilling a turkey not smoking it fwiw
Post by: Gooch on November 17, 2016, 10:24:10 AM
Post by: Gooch on November 17, 2016, 10:27:35 AM
I really like this stuff.AST
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.
tell me what brine to use and what all goes into the butter injection. i am going to be grilling a turkey not smoking it fwiw
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.academy.com%2Fmgen%2F81%2F10161681.jpg%3Fis%3D640%2C640&hash=9cd2ae6c72177458e54f443704e75a8e47202065)
Post by: XocolateThundarr on November 17, 2016, 10:40:53 AM
I really like this stuff.AST
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.
tell me what brine to use and what all goes into the butter injection. i am going to be grilling a turkey not smoking it fwiw
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.academy.com%2Fmgen%2F81%2F10161681.jpg%3Fis%3D640%2C640&hash=9cd2ae6c72177458e54f443704e75a8e47202065)
I used something very similar and wasn't that impressed. I am going to mix up my own with some beer in it for T-day and see what happens.
Post by: Gooch on November 17, 2016, 11:02:19 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.cajuninjector.com%2Fwp-content%2Fuploads%2F2013%2F10%2Fcajun-injector-creole-butter1.jpg&hash=b0a6cab991d9e1e6f44288fa5089f4e63bf5a23d)
Post by: Dub on November 17, 2016, 11:35:09 AM
Post by: Cire on November 17, 2016, 11:41:33 AM
I've always stuffed the cavity with onions.
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Post by: Dub on November 17, 2016, 12:02:29 PM
Post by: Mikeyis4dcats on November 17, 2016, 12:58:02 PM
I really like this stuff.AST
do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast
with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.
tell me what brine to use and what all goes into the butter injection. i am going to be grilling a turkey not smoking it fwiw
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.academy.com%2Fmgen%2F81%2F10161681.jpg%3Fis%3D640%2C640&hash=9cd2ae6c72177458e54f443704e75a8e47202065)
the best!
Post by: HerrSonntag on November 17, 2016, 01:34:38 PM
Saw a recipe that called for apples, onions, and 2 cans of coke for cavity? Should that be under the "what midwesterners like" thread?Don't listen to recipies that call for cans of liquid in the cavity... It doesn't have any affect on flavor or moisture and actually will dry out the bird, as the extra thermal mass will just slow down the cook time
Post by: Brock Landers on November 17, 2016, 01:46:32 PM
Saw a recipe that called for apples, onions, and 2 cans of coke for cavity? Should that be under the "what midwesterners like" thread?Don't listen to recipies that call for cans of liquid in the cavity... It doesn't have any affect on flavor or moisture and actually will dry out the bird, as the extra thermal mass will just slow down the cook time
My family recipe which goes back hundreds of years calls for the apple and onion but i've never heard of anyone adding cans of coke. That sounds like some idiot white Midwesterner was trying to apply the "coke butt chicken" technique to a turkey.
Post by: XocolateThundarr on November 17, 2016, 02:07:13 PM
You probably used this which does suck.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.cajuninjector.com%2Fwp-content%2Fuploads%2F2013%2F10%2Fcajun-injector-creole-butter1.jpg&hash=b0a6cab991d9e1e6f44288fa5089f4e63bf5a23d)
Yup....it was all I could find at the time.
Post by: Gooch on November 17, 2016, 02:38:22 PM
Post by: CNS on November 17, 2016, 05:45:08 PM
Post by: felix rex on November 19, 2016, 08:42:43 PM
Post by: CNS on November 20, 2016, 07:46:46 AM
Post by: ChiComCat on November 21, 2016, 09:01:05 AM
Post by: The Tonya Harding of Twitter Users Creep on November 22, 2016, 10:39:51 AM
Post by: XocolateThundarr on November 22, 2016, 11:30:52 AM
http://bbq.about.com/od/marinaderecipes/r/ble31107e.htm
Post by: XocolateThundarr on November 22, 2016, 04:54:42 PM
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Post by: XocolateThundarr on November 23, 2016, 01:54:40 PM
Smoked, honey glazed ham. I may have over bought on meat for tomorrow.
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Post by: yoga-like_abana on November 23, 2016, 02:13:00 PM
Post by: meow meow on November 23, 2016, 02:52:18 PM
Post by: CNS on November 23, 2016, 03:19:35 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161123%2Fd20f1f119989143e0fb4f7e9657cd36c.jpg&hash=707a3c2ff24306c2d5885ca5f76487a448f18984)
Smoked, honey glazed ham. I may have over bought on meat for tomorrow.
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Not possible.
Post by: XocolateThundarr on November 23, 2016, 08:53:26 PM
You're right...I should probably go pick up a prime rib tomorrow morning.(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161123%2Fd20f1f119989143e0fb4f7e9657cd36c.jpg&hash=707a3c2ff24306c2d5885ca5f76487a448f18984)
Smoked, honey glazed ham. I may have over bought on meat for tomorrow.
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Not possible.
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Post by: sys on November 23, 2016, 10:43:40 PM
Post by: sys on November 23, 2016, 10:45:16 PM
Post by: mocat on November 24, 2016, 01:49:35 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161124%2Fc92df76feec15121d4105978800bf7de.jpg&hash=83b21e80e501e2fe7cda8f9e4d7f438892f7fba2)
Post by: AST on November 24, 2016, 04:02:18 PM
That's a good idea
Ast makes them all the time
I love them braised
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AST is the goEMAW casualty that hurts the most.
:sdeek:
Post by: Tobias on November 24, 2016, 04:11:59 PM
Post by: halfEmpty on November 24, 2016, 04:31:15 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FQzuWyMg.jpg&hash=20c85d4f17719a21c5cadf938655e69c504e2771)
Post by: sys on November 24, 2016, 06:37:55 PM
Post by: puniraptor on November 24, 2016, 07:06:13 PM
Post by: meow meow on November 24, 2016, 07:39:28 PM
Post by: puniraptor on November 24, 2016, 07:55:15 PM
That looks great puni, but where are the peas?Not pictured: LeSeur canned peas.
Post by: tdaver on November 25, 2016, 12:49:33 PM
Post by: pissclams on November 25, 2016, 01:30:14 PM
plan is to high temp smoke it tomorrow am @ 340 degrees
Post by: Mikeyis4dcats on November 28, 2016, 09:57:18 AM
(https://scontent.fmci1-1.fna.fbcdn.net/v/t1.0-9/15232188_10210535007468066_6153783585344297049_n.jpg?oh=a4317daae424647a2117eab62748bd68&oe=58B71E91)
(https://scontent.fmci1-1.fna.fbcdn.net/v/t1.0-9/15171203_10210535007868076_5436783926584044182_n.jpg?oh=b9b8057f633272df15c4adf8499eae31&oe=58BAD24E)
Both were delicious. The "air fried" was close enough to deep fried I won't mess with the oil again. And the sous vide took some time, but was also great tasting and so moist. Pic kid of sucks as one of the leg quarters lost it's skin in the pan will being seared.
Post by: mocat on November 28, 2016, 10:00:36 AM
i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co
plan is to high temp smoke it tomorrow am @ 340 degrees
what did you do, and how did it go?
Post by: ChiComCat on November 28, 2016, 10:05:31 AM
Post by: pissclams on November 28, 2016, 10:19:39 AM
i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co
plan is to high temp smoke it tomorrow am @ 340 degrees
what did you do, and how did it go?
i did brisket, burnt ends, back ribs and picked up sides from jackstack. well, i made hummus for an app.
it all turned out great. high temp is the way to go, never doing that over night BS anymore.
one thing i like is that i always over cook my ribs until they fall off of the bone and Saturday was no different. but that would fail kcbs standards.
image hosting sites are blocked at work but i have some i can upload tonight.
Post by: CNS on November 28, 2016, 11:08:07 AM
Seems like it would burn the outside a little easier and/or would be a lot less tender, more like a roast.
Post by: pissclams on November 28, 2016, 11:49:45 AM
i went the entire smoke at 340. 10 lbs after trimming choice brisket @ 340 for ~5 hours, pulled from smoker at ~197 degrees then wrapped in saran wrap then foil for an hour
i do wrap the ribs b/c like i said, i like falling off the bone and the steaming in the foil helps. at 340, the back ribs which were really meaty, went 2, 1.5. in the foil i do parkay, tiger sauce, brown sugar, and apple juice (johnny trigg style)
one of the best briskets I've done. very tender, i was cutting 1/4 inch slices and it pulled apart exactly how KCBS wants it to. great bark. even the very first corner slice of the flat was moist and that piece has a tendency to dry out very easily.
of course at lot of the post smoke results begin with the quality of meat you're starting out with and Broadway Butcher doesn't mess around. his stuff is good, that's why i mentioned his source up above. the higher quality briskets churn out less burnt ends because the point is fattier than normal but I'd guess it made ~ 2 lbs of be's.
Post by: Skipper44 on November 28, 2016, 12:19:51 PM
Post by: pissclams on November 28, 2016, 01:04:33 PM
I guess I trimmed roughly 1.5 lbs off
Post by: pissclams on November 28, 2016, 05:53:27 PM
the ribs looked mumped but they were elite, bottom pan has 3/4 slab
(https://s15.postimg.org/fgewljq9n/IMG_0906.jpg)
Post by: star seed 7 on November 28, 2016, 06:59:20 PM
Post by: pissclams on November 28, 2016, 08:05:53 PM
Post by: star seed 7 on November 28, 2016, 08:07:04 PM
Post by: pissclams on November 28, 2016, 08:36:09 PM
Post by: Skipper44 on November 29, 2016, 09:46:19 AM
Are you still using a Large BGE? How many slabs fit on there with the brisket? Does the cooler temps have much effect on the BGE? (more fuel, different venting, etc)
Post by: pissclams on November 29, 2016, 10:12:47 AM
Looks great, love that thick bark
Are you still using a Large BGE? How many slabs fit on there with the brisket? Does the cooler temps have much effect on the BGE? (more fuel, different venting, etc)
i have a BGE and a traeger, i use both about equally, depends on what else is going on
ambient temps don't have a big effect on the bge. its ability to insulate is its biggest advantage over other types of smokers. i would guess it's the most efficient smoker on the market. on the downside, it's expensive to buy and the smoking surface area is small (18.5 inches around).
hard to say how much more fuel it uses in colder temps because one load will go ~24 hours and i rarely smoke for that long especially in cold months. i do use it year round though. I've lit it in the rain and snow. same venting year round, mine seems to like a quarter to half inch on the bottom and a nickle thickness opening on top.
a large bge can handle a smaller packer brisket and a 2 slabs of ribs but you just have to be really creative on how you put the ribs on there
Post by: Cire on November 29, 2016, 02:20:32 PM
Tons of cooking room. Lots of heat zones, you have to do lots of rotating though if you are cooking a lot of stuff.
Not super efficient, I go through quite a bit of fuel it seems but I can do all weather.
My next will be a smokey mountain 22.5. I have 2 friends with WSM's and they are very good. Half the price of a BGE. BGE you can grill off of though too.
Post by: Skipper44 on November 29, 2016, 04:43:36 PM
I have a large pretty heavy duty offset smoker.Can you get your offset up to 300+ this time year so you could smoke a turkey on Thanksgiving morning?
Tons of cooking room. Lots of heat zones, you have to do lots of rotating though if you are cooking a lot of stuff.
Not super efficient, I go through quite a bit of fuel it seems but I can do all weather.
My next will be a smokey mountain 22.5. I have 2 friends with WSM's and they are very good. Half the price of a BGE. BGE you can grill off of though too.
I love the versatility of an offset because you grill and smoke and I do love the ease of the separate fire box
Post by: Cire on November 29, 2016, 04:45:09 PM
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Post by: CNS on November 29, 2016, 04:52:27 PM
I have a large pretty heavy duty offset smoker.
Tons of cooking room. Lots of heat zones, you have to do lots of rotating though if you are cooking a lot of stuff.
Not super efficient, I go through quite a bit of fuel it seems but I can do all weather.
My next will be a smokey mountain 22.5. I have 2 friends with WSM's and they are very good. Half the price of a BGE. BGE you can grill off of though too.
I have a WSM and it is very consistent. One glaring difference would be efficiency between that and Clams' BGE. You will go through a lot more fuel in the WSM. Also, I couldn't smoke anything at 340deg without lighting the entire coal bed at once, which would make you add fuel even more often. I use the minion method and a bowl of coal will last 6-7 hrs.
Post by: XocolateThundarr on November 30, 2016, 08:50:37 AM
Post by: pissclams on November 30, 2016, 08:55:48 AM
the general recommendo is a half lb per person
20 lbs of straight beef will be too much. but is it possible to have too much prime rib? no. so go for it.
Post by: XocolateThundarr on November 30, 2016, 09:04:57 AM
bone in or no?
the general recommendo is a half lb per person
20 lbs of straight beef will be too much but is it possible to have too much prime rib, no. so go for it.
I'm not sure if I will get the bone-in or just the roast. I will see what the butcher has next week and go from there. If I do the bone in variety, I will probably have them trim it and then tie them back on so I don't have to fool with that business on game day.
Post by: CNS on November 30, 2016, 09:06:58 AM
Post by: Cire on November 30, 2016, 09:14:36 AM
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Post by: pissclams on November 30, 2016, 09:28:19 AM
bone in or no?
the general recommendo is a half lb per person
20 lbs of straight beef will be too much but is it possible to have too much prime rib, no. so go for it.
I'm not sure if I will get the bone-in or just the roast. I will see what the butcher has next week and go from there. If I do the bone in variety, I will probably have them trim it and then tie them back on so I don't have to fool with that business on game day.
the rib bones aren't hard to deal with at all and given the chance, i always cook bone in. i think the bones give the meat more flavor.
the rib rack sits on top of the roast and is easily removed after cooking, it cuts right off of the roast. you just grab the slab and slice it off.
prime rib is really easy to cook. hardest part is cooking it to the correct temp without overcooking it. that meat gains a lot of thermal mass and keeps cooking for a while after pulling it from the heat.
Post by: star seed 7 on November 30, 2016, 09:54:14 AM
Post by: AppleJack on November 30, 2016, 09:56:27 AM
Post by: Tobias on November 30, 2016, 09:56:32 AM
Post by: star seed 7 on November 30, 2016, 09:57:44 AM
Post by: XocolateThundarr on November 30, 2016, 10:08:22 AM
bone in or no?
the general recommendo is a half lb per person
20 lbs of straight beef will be too much but is it possible to have too much prime rib, no. so go for it.
I'm not sure if I will get the bone-in or just the roast. I will see what the butcher has next week and go from there. If I do the bone in variety, I will probably have them trim it and then tie them back on so I don't have to fool with that business on game day.
the rib bones aren't hard to deal with at all and given the chance, i always cook bone in. i think the bones give the meat more flavor.
the rib rack sits on top of the roast and is easily removed after cooking, it cuts right off of the roast. you just grab the slab and slice it off.
prime rib is really easy to cook. hardest part is cooking it to the correct temp without overcooking it. that meat gains a lot of thermal mass and keeps cooking for a while after pulling it from the heat.
My plan is to pull them at 125 and cover with foil in a pan for about 15 or 20 minutes before slicing. Do you think this temp is too high, too low, or just right. It won't be the end of the world if a few pieces of each roast are a little more well done than others. I am sure there are some heathens that will want a "well done" piece of prime rib. :facepalm:
Post by: XocolateThundarr on November 30, 2016, 10:09:22 AM
Bones :barf:
If I cook one with bones in it, I plan on chewing on one while I am slicing up the rest of the roast.
Post by: star seed 7 on November 30, 2016, 10:10:25 AM
Post by: XocolateThundarr on November 30, 2016, 10:20:37 AM
125 is like lukewarm, wtf are you doing
I would bet that they gain at least 10 - 15 degrees while resting....which would be rare/medium rare.
Post by: pissclams on November 30, 2016, 10:37:57 AM
Post by: Tobias on November 30, 2016, 10:46:31 AM
Post by: XocolateThundarr on November 30, 2016, 11:19:17 AM
120 would be ideal. the ends will be more done than the middle and you can serve those to the miscreants who like their meat cooked incorrectly.
:thumbs:
Post by: Cire on November 30, 2016, 12:01:19 PM
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Post by: Cire on November 30, 2016, 12:02:58 PM
Bone in
To 125 ish rest half an hour to 45 mins.
Have always turned out great
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Post by: Trim on November 30, 2016, 12:07:56 PM
I do them indirect on my Webber and just rotate it every30 minutes or so
Bone in
To 125 ish rest half an hour to 45 mins.
Have always turned out great
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I appreciated this.
Post by: Bloodfart on November 30, 2016, 03:02:25 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F9c2ec8719dd02dc6e6fe13279daaa7b5.jpg&hash=d4cf27a123dc31efa0c58a1952d5ada50aec2f8a)
The rig I used and the little rig to the left that ultimately won... controversial winner, I'll explain later.
The competition
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Ffb4f64b24d17a56b97bc5a10dbf52ed3.jpg&hash=84aba6bfb3d2faec3eda41e250840f0128db843d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2Fdc45154401b9cec3a450af9993e5a264.jpg&hash=22f2eaf8cf213289c4fe0bc1feb54d6559852249)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F321a5b7e5989dcfa36ad9234e28a1eef.jpg&hash=2d8d51d8fe564796c1bd54497dcee5166c115f40)
The finished product.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F975b10c700fc5b7d6320ce623c9c87a0.jpg&hash=5d7351ffdfe114f88a66338e8831a8996fd2e9e6)
Alright so I did 8 pork butts and one rack of ribs for the judges. Found out later we could have asked for one rack o ribs per team member which would have been 4 but whatever we still got second in the judges choice. Started the firebox up at 5am in my driveway used osage orange for initial warm up (@WillieWatanabe). Threw some pear tree in the box, put the butts on, and rolled on down to the city park to set up shop next to the beer garden.
I rubbed the butts down about an hour before throwing them on.
Smoke smoke smoke beer beer beer.
So its time to start shreadin some butts and the dude with the small rig doesn't have a table so we let him share ours. So he sets his serving trays up on our table along with ours. People are telling us our stuff is great but there's no tickets being put in our bucket. I asked a few people where they put their ticket for our meat and they point at the other dudes bucket. Well eff me for being a good person. My brother hates to lose so what does he do??? Dumps our tickets into the other dudes bucket without that dude knowing. :sdeek: I really didn't think it would matter but that dude won and he was the happiest dude lol just watching him jump up and down like Rocky it was all worth it.
May need an ethics ruling by Trim.
Post by: Asteriskhead on November 30, 2016, 03:36:16 PM
Post by: pissclams on November 30, 2016, 03:40:01 PM
my first attempt at smoking a pork butt last weekend went okay. i kinda want to make another go at smoking something this weekend. my goal is to be less of a clusterfuck this time.
pork butt is really easy it just takes forever. impossible to eff up unless you don't cook it long enough.
Post by: Asteriskhead on November 30, 2016, 03:47:25 PM
Post by: mocat on November 30, 2016, 04:30:12 PM
Post by: mocat on November 30, 2016, 04:31:43 PM
Post by: sys on November 30, 2016, 04:35:19 PM
Post by: Gooch on December 01, 2016, 04:25:39 PM
We are going to have Christmas dinner at our house for about 20 people. I am planning on making prime rib but I am unsure of how much to make. Does two 10 pound'rs sound right to you guys? I can't remember how big the last one was that I made for NYE.better plan on 22 :peek:
Post by: tdaver on December 01, 2016, 05:20:57 PM
Started the firebox up at 5am in my driveway used osage orange for initial warm up (@WillieWatanabe). Threw some pear tree in the box, put the butts on, and rolled on down to the city park to set up shop
You hauled the smoker with the fire going and butts on? :driving:
And Osage orange... doesn't that burn HAF? That stuff is everywhere in Kansas, but never thought about it for this.
Post by: Bloodfart on December 01, 2016, 06:53:17 PM
Started the firebox up at 5am in my driveway used osage orange for initial warm up (@WillieWatanabe). Threw some pear tree in the box, put the butts on, and rolled on down to the city park to set up shop
You hauled the smoker with the fire going and butts on? :driving:
And Osage orange... doesn't that burn HAF? That stuff is everywhere in Kansas, but never thought about it for this.
Yep the fire box faces the rear so it wasn't getting any extra draft. The park is only 6 blocks away plus small town, I got a :thumbsup: on the way there. The Osage is my secret weapon the creosote adds bite to the flavor. Hahahaaha That tank is thick AF and takes for ever to heat up. The Osage is super dry like at least 10yrs sitting in a pile out in the corner of the pasture.
Post by: tdaver on December 01, 2016, 07:11:14 PM
Post by: Mikeyis4dcats on December 02, 2016, 09:28:58 AM
I have never made a prime rib. Would like to try it. Would probably do bone in, roast it, then use the bones to make some bad ass sauce/demi glace for future stuff.
if they have the bones, have them trim them off, then roast them seperately. Works just fine.
smoked, then finished in oven
V
V
(https://scontent.fmci1-2.fna.fbcdn.net/v/t1.0-0/p206x206/10295673_10203191808812689_286334327172155512_n.jpg?oh=70ac1a3c90c2a881d5948c600cd3c091&oe=58C8A540) <<actually a choice ribeye roast
(https://scontent.fmci1-2.fna.fbcdn.net/v/t1.0-9/1504072_10202373095465367_94316126_n.jpg?oh=c4c29d46b672ac2110d8b4728092ce32&oe=58B4A768)
Post by: star seed 7 on December 02, 2016, 02:35:08 PM
Post by: Mikeyis4dcats on December 02, 2016, 04:56:17 PM
Bro, it'sstill bleedingperfect
yeah?
Post by: Bloodfart on December 03, 2016, 02:23:19 AM
Post by: XocolateThundarr on December 03, 2016, 02:20:54 PM
Christmas dinner trial run tonight. It's a 5 pound'r.
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Post by: XocolateThundarr on December 03, 2016, 06:23:52 PM
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Post by: pissclams on December 03, 2016, 06:41:15 PM
Post by: XocolateThundarr on December 03, 2016, 09:16:50 PM
Post by: pissclams on December 03, 2016, 09:49:01 PM
Post by: XocolateThundarr on December 04, 2016, 10:01:19 AM
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Post by: pissclams on December 04, 2016, 11:31:14 AM
i think the bigger pieces of meat cook longer after being pulled too
Post by: XocolateThundarr on December 04, 2016, 07:48:04 PM
start or finish it at v high heat, depending on your preference. iirc alton brown goes high temp/broil at the beginning. i've done it both ways
i think the bigger pieces of meat cook longer after being pulled too
How high should I finish it and at what temp should I crank up the smoker? I think that if I can get more of the fat to render and permeate the roast it would really be amazing. I also think I am going to smoke a meatloaf for Christmas with the ribs. I am going to need to figure out how to coordinate the cook times to make everything finish at somewhat the same time.
Post by: cDubya on December 05, 2016, 12:14:47 AM
Post by: KST8FAN on December 25, 2016, 09:40:20 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F6a2c2b4cf964ad719826c1b637ef9903.jpg&hash=57e9c7181765a3d6ebdb70cdd7cf2b90e89571d9)
Top loin roast on the Traeger. Now time to wrap it up for the commute to Atchison.
Tom
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Post by: CNS on December 25, 2016, 09:55:54 AM
Post by: CNS on January 10, 2017, 02:13:07 PM
1. how much cleaning from smoke to smoke is involved? I currently have the Webber Smokey Mtn and have to clean it pretty thoroughly due to mold build up. I think we have discussed in the past and it was mentioned that the BGE gets hot enough to just light it up and burn that crap off, but can't find that and ready to pay attention now.
2. When lighting it, do you use the minion method, in lighting only a small portion of the coal, or do you light the whole thing and it is efficient enough to control that?
3. Anyone use it as a standard grill? I have a Webber Genesis gas grill and love it. Any good comparos other than the standard charcoal vs gas stuff?
4. Did you guys have to make special accomodations for the grill(like a concrete pad) or anything due to its weight? Anyone have one just out in a yard?
5. Any down sides other than cost?
6. any recommended accessories?
If it helps answer the above, I smoke butts, briskets, and turkey more than anything but I do gas grill my ass off(I go through a tank of propane every 4-6 weeks).
TIA.
Post by: pissclams on January 10, 2017, 02:19:30 PM
2) i use a chimney lighter and just dump it down on top of the rest of the coals. the gel lighters work too.
3) yes but also have a genesis e-330. bge is good for steaks @ 800+ degree searing temps.
4) no. mine sits in its nest on a cedar wood patio. i don't even use a cover for it. if i had more handymanness i would build the bge table for it to rest in but whatevs.
5) size, the L is too small. weight, tough to move once you get it where you want it.
Post by: CNS on January 10, 2017, 02:22:49 PM
Post by: CNS on January 10, 2017, 02:26:14 PM
Post by: ChiComCat on January 10, 2017, 02:31:05 PM
Post by: Cire on January 10, 2017, 02:55:37 PM
It was outrageous. Will always reverse sear from now on.
Post by: pissclams on January 10, 2017, 03:17:00 PM
Indirect cooking tray is a must that I don't believe comes with. Same with the nest unless you are going the table route. I used to start mine with a weed burner and that was very efficient. The weed burner isn't necessary but was nice to get going pretty fast. I had a large and wouldn't be able to fit two full packer briskets on there but don't know about the XL.
correct, it doesn't come with the plate setter (indirect heat deflector thing)
even with an adjustable cooking rack there is no chance in hell you're getting 2 packer briskets on a L BGE. i did a 15 pound wagyu that i had to lay over a brick in order to fit it on/in my L egg. may be able to squeeze them onto an XL with a adjustable i linked below->
this dude's adjustable rigs are the BITB imo
https://ceramicgrillstore.com/collections/shop-xl-adjustable-rig-accessories-for-xl-big-green-egg
Post by: CNS on January 10, 2017, 03:22:37 PM
Post by: pissclams on January 10, 2017, 03:24:57 PM
are you saying you only do flats b/c if so, wtf ?
Post by: CNS on January 10, 2017, 03:43:26 PM
Post by: pissclams on January 10, 2017, 04:04:40 PM
Post by: BW on February 08, 2017, 08:55:35 PM
Post by: sonofdaxjones on February 08, 2017, 09:05:49 PM
Post by: Emo EMAW on February 09, 2017, 12:39:02 PM
Post by: Stupid Fitz on February 09, 2017, 01:19:40 PM
Post by: Tobias on February 09, 2017, 02:00:27 PM
Post by: SdK on February 09, 2017, 02:17:52 PM
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Post by: star seed 7 on February 09, 2017, 02:30:59 PM
Post by: SdK on February 09, 2017, 02:39:27 PM
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Post by: star seed 7 on February 09, 2017, 02:42:16 PM
Post by: SdK on February 09, 2017, 02:46:49 PM
Post by: Stupid Fitz on February 09, 2017, 02:47:23 PM
Post by: SdK on February 09, 2017, 03:14:40 PM
Post by: SdK on February 09, 2017, 03:14:49 PM
Post by: Stupid Fitz on February 09, 2017, 03:21:40 PM
Yes yes you did
Ok, I found my tiny hammer. Now what?
Post by: star seed 7 on February 09, 2017, 03:46:22 PM
Post by: SdK on February 09, 2017, 05:28:37 PM
I think we will get his all planned out
Post by: 8manpick on February 09, 2017, 06:05:19 PM
Longbones? Longbones.(https://uploads.tapatalk-cdn.com/20170209/5748f0acfd6f3f890e5cea52b200b53b.jpg)(https://uploads.tapatalk-cdn.com/20170209/8e3371b7c8344d253e37b34f762218ff.jpg)(https://uploads.tapatalk-cdn.com/20170209/18faf358522adcf047cd8617f6659757.jpg)Hell Yeah BW
Post by: Stupid Fitz on February 09, 2017, 06:58:35 PM
Back to the convo. I'm brainstorming on the cut outs for the grills. Does concrete stick to ceramic? Build wood boxes in the frame for the drawers?
I think we will get his all planned out
Don't even need cut outs. I'm just looking to set both grills on a step and have them both level. Building them in would be kind of cool but it would prob mess up airflow and make it a pain to clean out the coals. If I had any idea how to post a pic I could show you. You can also google green egg kitchen or something and a million pics pop up.
Post by: star seed 7 on February 09, 2017, 08:36:45 PM
Post by: SdK on February 09, 2017, 08:49:13 PM
Post by: SdK on February 09, 2017, 08:49:50 PM
I see what your getting at. I just likes the idea I had in my head. Either way will be amazing.Back to the convo. I'm brainstorming on the cut outs for the grills. Does concrete stick to ceramic? Build wood boxes in the frame for the drawers?
I think we will get his all planned out
Don't even need cut outs. I'm just looking to set both grills on a step and have them both level. Building them in would be kind of cool but it would prob mess up airflow and make it a pain to clean out the coals. If I had any idea how to post a pic I could show you. You can also google green egg kitchen or something and a million pics pop up.
Post by: BW on February 11, 2017, 09:18:43 PM
Added a few fresh scallops for good measure.
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Post by: The Big Train on February 11, 2017, 09:22:50 PM
Post by: mocat on February 11, 2017, 09:32:12 PM
Post by: BW on February 11, 2017, 09:50:32 PM
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Post by: Bloodfart on February 12, 2017, 12:50:09 PM
Post by: Stupid Fitz on February 12, 2017, 03:11:48 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi272.photobucket.com%2Falbums%2Fjj163%2F12thgreen%2FNewEggTable2.jpg&hash=3ca80ce34f78219e16d0f6f03440af4b58c359c1)
This is almost exactly what I want except maybe brick and a little more space for a couple doors and a drawer or 2.
Post by: star seed 7 on February 12, 2017, 03:32:22 PM
Made some T-bones yesterday was v disappointed. Opened up the package and they both had bad freezer burn, ugh. In the T-bones defense they were about a year old so. Seasoned the crap outta them in hopes I could mask the flavor, nope. Don't mess around with freezer burn people just chuck it. Thank god my fam is butchering beef next month.
sahd status has bloodfart suicidal :sdeek:
Post by: 8manpick on February 12, 2017, 03:53:39 PM
Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.It really is great! Seems like 6 hours may have been longer than you'd want on that ribeye. Was there any strange texture for the meat? Looks awesome though!
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Post by: BW on February 12, 2017, 04:00:12 PM
Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.It really is great! Seems like 6 hours may have been longer than you'd want on that ribeye. Was there any strange texture for the meat? Looks awesome though!
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Post by: 8manpick on February 12, 2017, 04:02:59 PM
Hmm... I've done chucks or pork butts for 48-72, but never steaks for more than 2-3Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.It really is great! Seems like 6 hours may have been longer than you'd want on that ribeye. Was there any strange texture for the meat? Looks awesome though!
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Post by: Bloodfart on February 12, 2017, 09:13:28 PM
Made some T-bones yesterday was v disappointed. Opened up the package and they both had bad freezer burn, ugh. In the T-bones defense they were about a year old so. Seasoned the crap outta them in hopes I could mask the flavor, nope. Don't mess around with freezer burn people just chuck it. Thank god my fam is butchering beef next month.
sahd status has bloodfart suicidal :sdeek:
We ate them fwiw no negative consequences. If it's packaged correctly and kept frozen beef can taste fine for a year or more. I think the T-bones in question got partially thawed then refrozen when I threw four quarters of freshly slaughtered hog on top of it last spring.
Post by: Institutional Control on February 13, 2017, 08:32:33 AM
Post by: ChiComCat on February 13, 2017, 08:58:55 AM
Can some explain to me what Anova sous vide dealie is?
You put it in a pot of water. It keeps the water at an exact temperature. You put something in a vacuum sealed bag and put it in the water, it cooks exactly to that temp. Can pretty much set it and leave it like a crock pot only it's much more precise and won't dry out.
For example, pop a steak in with the anova set to 140 degrees and you get a perfect mid-rare steak from top to bottom. Usually you need to sear whatever meat you cook after as the outer texture can be a bit strange.
Post by: Institutional Control on February 13, 2017, 09:51:14 AM
Post by: pissclams on February 13, 2017, 10:07:33 AM
Interesting. I am horrible at getting steaks med rare.that's ok, the majority of restaurants are too
sous vide is idiot proof cooking
Post by: star seed 7 on February 13, 2017, 10:08:55 AM
Post by: Institutional Control on February 13, 2017, 10:12:52 AM
You should be ordering your steaks well done anyway
Might as well put ketchup on it at that point.
Post by: star seed 7 on February 13, 2017, 10:14:59 AM
Post by: Mikeyis4dcats on February 13, 2017, 10:27:53 AM
Can some explain to me what Anova sous vide dealie is?
You put it in a pot of water. It keeps the water at an exact temperature. You put something in a vacuum sealed bag and put it in the water, it cooks exactly to that temp. Can pretty much set it and leave it like a crock pot only it's much more precise and won't dry out.
For example, pop a steak in with the anova set to 140 degrees and you get a perfect mid-rare steak from top to bottom. Usually you need to sear whatever meat you cook after as the outer texture can be a bit strange.
you can sear before or after. After keeps the sear "hard" though, but sometimes it's easier to sear before.
140* would be medium, not medium rare. I do 129* for medium rare.
You also don't need a vacuum sealer, you can use ziplocs and the water displacement method, but vacuum sealing is easier IMHO. I use it for almost anything but delicate fish and hamburgers.
Post by: Mikeyis4dcats on February 13, 2017, 10:29:34 AM
(https://scontent.fmci1-2.fna.fbcdn.net/v/t1.0-9/12734168_10208080604629529_7555844273305622458_n.jpg?_nc_eui2=v1%3AAeHrzYnC3eh9EhqVUfIFj1HRTVo5RavAsBFcPUy7tTRL3xcNq6Rtky4mrw25cPKKvU-SW6UtaCdtLjZYc-Doo3OOJTHst5aQmAtRd-WwNYupRA&oh=feb67c90f737870e11bc318086d487eb&oe=593657A2)(https://scontent.fmci1-2.fna.fbcdn.net/v/t31.0-8/r270/14991120_10210368020453495_7170397885260791137_o.jpg?oh=a059c57a6cd22060b19c97e3096a9cc7&oe=59016365)
sous vide king crab and ribeye
(https://scontent.fmci1-2.fna.fbcdn.net/v/t31.0-8/12716258_10208008093176788_4213347483347804191_o.jpg?oh=9cef31419e001791a7d2061cfda05ee7&oe=593A2F17)
sous vide ribeye 130*
(https://scontent.fmci1-2.fna.fbcdn.net/v/t1.0-9/14980554_10210402366552126_2958789708812215990_n.jpg?oh=fce591ee8bea74c0df7d67d223297e04&oe=594BB3FE)
Post by: Institutional Control on February 13, 2017, 10:44:10 AM
Post by: Mikeyis4dcats on February 13, 2017, 10:56:21 AM
Mikey, you are blowin my mind.I also from time to time do a 36hr chuck roast that melts in your mouth.
I like doing salmon in it, but my wife doesn't like the texture as well as grilled, so that probably won't continue.
I did do sous vide turkey at Thanksgiving was was great too.
Post by: Institutional Control on February 13, 2017, 10:57:43 AM
Post by: Mikeyis4dcats on February 13, 2017, 11:01:34 AM
How do you get crust on fried chicken cooked in a plastic bag?
you cook the chicken sosu vide, then fry it. Since you aren't doing anything but crisping the batter, you keep the chicken juicy. FYI, the grey plate is the first fried chicken I EVER made.
https://www.youtube.com/watch?v=IVR6w_RFlDs
Post by: 8manpick on February 13, 2017, 11:13:24 AM
Post by: BW on February 13, 2017, 11:54:31 AM
Chicken is the protein it makes the most difference on IMO. I've had some great results on lobster tail as well. Also, being able to have a 5 lb chuck roast that is medium rare pink all the way through except for the outer crust really changes the roast beef sandwich game. You can also cook a burger to rare and hold it for a long enough time that it's pasteurized and safe to eat. Making yogurt and creme brulee is pretty cool too, even though it is just a different process without any significant difference in result.Really thick steaks, like that 3" tomahawk or a nice filet, is where I use it most. Also, pork tenderloins, which tend to dry out on grill or oven because they are so lean.
https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_em_apa_.lFOybAAY3BJ4 (https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_em_apa_.lFOybAAY3BJ4)
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Post by: Cire on February 19, 2017, 05:42:47 PM
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Post by: pissclams on February 19, 2017, 05:45:40 PM
Post by: Emo EMAW on February 19, 2017, 06:11:21 PM
Post by: Cire on February 19, 2017, 06:15:39 PM
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Post by: KCFDcat on February 19, 2017, 07:27:14 PM
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Post by: sonofdaxjones on March 14, 2017, 04:03:09 PM
On a side note, I smoked an apple brined shoulder a few weeks ago and while the BBQ aficionado's will say the apple overwhelmed the meat (I didn't), I give no effs because it was out of this world delicious. In fact, the next time I may do it the day before, and then just warm it up, because leftovers were devoured the next day.
Post by: pissclams on March 14, 2017, 05:40:52 PM
I think that the only thing you really have to note when going high temp on a brisket is that the window of it being done is just shorter so you have to pay attention once it hits 180 or so.
Post by: Cire on March 16, 2017, 06:55:37 PM
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Post by: WillieWatanabe on March 16, 2017, 08:00:03 PM
Looks great.
Post by: Cire on March 16, 2017, 08:56:23 PM
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Post by: tdaver on March 19, 2017, 07:07:00 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2Ffwn86d.jpg&hash=6f661831a94d9d297eb50d4e79b3a0ac32a69985)
Post by: Tobias on March 24, 2017, 07:00:43 PM
Post by: halfEmpty on March 24, 2017, 07:35:23 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2Fhrxa1x.jpg&hash=535912c7fca350b7b905751deeba70de484df307)
Post by: RickRampus on April 11, 2017, 03:57:01 PM
Next question, I have a large supply of chuck roasts and heard that they could be made into a faux burnt ends. I am currently trying one on my GMG, rubbed last night with a worcestershire base to get a bark. Threw it on at 1230 at 250 degrees. Any advice on this?
UPDATE: pulled the roast at internal of 170, rested thirty, put in pan with some Stubbs spicy and apple juice for another 30 at 325. Delicious
Thanks and go cats, etc
Post by: halfEmpty on May 09, 2017, 02:59:57 AM
Post by: meow meow on May 09, 2017, 08:06:52 AM
Post by: halfEmpty on May 09, 2017, 12:18:12 PM
Post by: 420seriouscat69 on May 11, 2017, 03:13:36 PM
Post by: meow meow on May 11, 2017, 03:15:13 PM
Have any of you made homemade wings? If so and pro tips?
like butcher the chicken yourself?
Post by: meow meow on May 11, 2017, 03:19:04 PM
Post by: 420seriouscat69 on May 11, 2017, 03:26:34 PM
Post by: mocat on May 11, 2017, 04:12:21 PM
i cut the wings so the 1 and 2 boners were separated
wacky this is a troll post
Post by: nicname on May 11, 2017, 04:48:26 PM
Anyone with a Traeger have any suggestos?
Post by: Gooch on May 11, 2017, 05:25:54 PM
Went to smoke some ribs yesterday, but when I started up the Traeger it took forever to get any smoke going. When there was finally a little cloud, the temp increased very, very slowly. Checked the firebox a bit later (after earlier digging out the pellet cup a bit to get smoke started) and pellets were spilling out onto the smoker floor.Get a Yoder smoker.
Anyone with a Traeger have any suggestos?
Check to make sure the blower fan is working (if not I have a new never used one from before I got smart and got a Yoder). If it is. Clean out the cup area with a shop vac and start it up again. Don't worry about that stupid ass priming the auger bullshit. Just turn it on.
Post by: 8manpick on May 11, 2017, 05:41:18 PM
Post by: pissclams on May 11, 2017, 06:05:28 PM
Went to smoke some ribs yesterday, but when I started up the Traeger it took forever to get any smoke going. When there was finally a little cloud, the temp increased very, very slowly. Checked the firebox a bit later (after earlier digging out the pellet cup a bit to get smoke started) and pellets were spilling out onto the smoker floor.
Anyone with a Traeger have any suggestos?
Call their help line, they're pretty good at diagnosing issues.
Post by: halfEmpty on May 11, 2017, 07:53:42 PM
Have any of you made homemade wings? If so and pro tips?Salt the wings and let them air dry in the fridge for a day. Overnight at least. Then, render some of the fat out of the skin( steam them for 10 mins) back in fridge for at least an hour. If doing in oven, 425, 20 mins per side (rack with parchment beneath otherwise you better unplug your smoke detector) will give a crispy skin and fall of the bone wings. If grill, season or no season, smoke or no smoke, but finish on high heat to get a crispy skin. I just mix melted butter and louisiana hot sauce for a classic buffalo sauce to toss or dip them in.
Post by: 420seriouscat69 on May 11, 2017, 08:11:14 PM
Post by: porky morgan on May 11, 2017, 08:19:19 PM
http://www.esquire.com/food-drink/food/recipes/a6137/hot-wings-recipe-ll-0307/
Post by: Cire on May 12, 2017, 10:14:30 AM
Have any of you made homemade wings? If so and pro tips?Salt the wings and let them air dry in the fridge for a day. Overnight at least. Then, render some of the fat out of the skin( steam them for 10 mins) back in fridge for at least an hour. If doing in oven, 425, 20 mins per side (rack with parchment beneath otherwise you better unplug your smoke detector) will give a crispy skin and fall of the bone wings. If grill, season or no season, smoke or no smoke, but finish on high heat to get a crispy skin. I just mix melted butter and louisiana hot sauce for a classic buffalo sauce to toss or dip them in.
This works really well, It's the only way i make wings.
Steaming long enough is important.
Post by: halfEmpty on May 21, 2017, 11:53:36 PM
Post by: Gooch on May 22, 2017, 07:59:12 AM
If anyone is interested in gravies. I saved the fat that rendered out of the last pork butt i smoked. Cooked a pot roast today and decided to use the smoked pork fat for my roux instead of butter. That combined with pinot noir as my deglazing liquid produced the best gravy I've ever made. Just a hint of smokey goodness took it over the top.This is a great #ack
Post by: Emo EMAW on May 22, 2017, 09:20:30 AM
Post by: Cire on May 22, 2017, 09:23:06 AM
Post by: Tobias on May 22, 2017, 09:27:17 AM
Post by: mocat on May 22, 2017, 09:49:03 AM
Isn't is sacrilegious to use great wine like that? I couldn't do it.
where did he say he used great wine?
Post by: Emo EMAW on May 22, 2017, 11:17:11 AM
Isn't is sacrilegious to use great wine like that? I couldn't do it.
where did he say he used great wine?
In his post.
Post by: SdK on May 22, 2017, 11:18:21 AM
Post by: yoga-like_abana on May 22, 2017, 11:19:35 AM
Post by: Tobias on May 22, 2017, 11:21:05 AM
Post by: mocat on May 22, 2017, 11:23:35 AM
Isn't is sacrilegious to use great wine like that? I couldn't do it.
where did he say he used great wine?
In his post.
can you be more specific?
Post by: Emo EMAW on May 22, 2017, 11:25:51 AM
Yla that's cooking wine now.
Post by: halfEmpty on May 22, 2017, 11:31:17 AM
Post by: mocat on May 22, 2017, 11:32:59 AM
Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
sacrilege
Post by: Tobias on May 22, 2017, 11:33:54 AM
Post by: star seed 7 on May 22, 2017, 11:35:48 AM
Post by: Emo EMAW on May 22, 2017, 11:36:22 AM
Post by: Tobias on May 22, 2017, 11:36:22 AM
Post by: 420seriouscat69 on May 22, 2017, 11:36:40 AM
Post by: mocat on May 22, 2017, 11:37:59 AM
did not deglaze anything, but it is a pretty awesome feeling to just hoist that box over a pan and give it the 'ole two-count
sounds great
Post by: Emo EMAW on May 22, 2017, 11:39:23 AM
Post by: Tobias on May 22, 2017, 11:45:36 AM
Post by: star seed 7 on May 22, 2017, 11:46:34 AM
Post by: star seed 7 on May 22, 2017, 11:47:50 AM
Post by: Tobias on May 22, 2017, 11:48:35 AM
Post by: meow meow on May 22, 2017, 11:49:00 AM
Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
is her name on it? she paid with her own fun money?
Post by: halfEmpty on May 22, 2017, 12:00:46 PM
Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
is her name on it? she paid with her own fun money?
She is a stay at home mom. Is it still considered a joint account when only one person contributes funds to it??
Post by: yoga-like_abana on May 22, 2017, 12:17:30 PM
could you stay at home with those lil assholes without some liquid courageYeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
is her name on it? she paid with her own fun money?
She is a stay at home mom. Is it still considered a joint account when only one person contributes funds to it??
Post by: halfEmpty on May 22, 2017, 01:15:53 PM
could you stay at home with those lil assholes without some liquid courageYeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
is her name on it? she paid with her own fun money?
She is a stay at home mom. Is it still considered a joint account when only one person contributes funds to it??
I doubt it
Post by: cDubya on May 28, 2017, 08:10:28 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_193353_zpsdmuhwiyi.jpg&hash=59832841a5dde62684e962ccef1477a6deca5e87) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_193353_zpsdmuhwiyi.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_201111_zpstmk0bxji.jpg&hash=dde14cfaab54662f3af918394c9669f896d9a731) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_201111_zpstmk0bxji.jpg.html)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_203907_zpsfadyajjc.jpg&hash=2cc3395c18077b3ea7b3d36fde1e762f9cc92860) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_203907_zpsfadyajjc.jpg.html)
AST rub comes through yet again! Tried an addition to one of them and added bacon grease and bourbon during the 2 hour foil stage. Oh man. :love:
Post by: Institutional Control on May 28, 2017, 08:17:24 PM
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Post by: Emo EMAW on May 28, 2017, 08:18:08 PM
Post by: mocat on May 28, 2017, 08:41:07 PM
Post by: WillieWatanabe on May 28, 2017, 09:30:37 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_193353_zpsdmuhwiyi.jpg&hash=59832841a5dde62684e962ccef1477a6deca5e87) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_193353_zpsdmuhwiyi.jpg.html)
AST rub comes through yet again! Tried an addition to one of them and added bacon grease and bourbon during the 2 hour foil stage. Oh man. :love:
Did the probe actually read accurately? I've never tried to use the probe with ribs because i didn't figure it worked well.
Post by: The Big Train on May 29, 2017, 10:41:30 AM
Post by: pissclams on May 29, 2017, 03:11:44 PM
Post by: Phil Titola on May 29, 2017, 03:22:48 PM
good grief who probes ribs?????,?????
West Virginians.
Post by: Phil Titola on May 29, 2017, 03:23:54 PM
Post by: cDubya on May 29, 2017, 08:42:40 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_193353_zpsdmuhwiyi.jpg&hash=59832841a5dde62684e962ccef1477a6deca5e87) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_193353_zpsdmuhwiyi.jpg.html)
AST rub comes through yet again! Tried an addition to one of them and added bacon grease and bourbon during the 2 hour foil stage. Oh man. :love:
Did the probe actually read accurately? I've never tried to use the probe with ribs because i didn't figure it worked well.
Man, it was surprisingly accurate. I would definitely attribute the thickness of that one spot on that rack, though. It was about double the thickness of the rest of it. Thinner rack and I would seriously worry about accuracy.
Post by: Mikeyis4dcats on May 30, 2017, 01:54:20 PM
Post by: Cire on May 31, 2017, 10:26:28 AM
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Post by: Stupid Fitz on May 31, 2017, 01:45:43 PM
Post by: Gooch on May 31, 2017, 01:53:29 PM
Heard a BBQ chef guy say after visiting Memphis in May that the newish thing everyone is doing especially for ribs is adding a bit of rub only towards the end of the smoke. They just do a bit of salt and pepper and let them smoke and then add some sprinkles of the rub just before taking them off. Seems kind of odd, but whetevs. :dunno:Carl Ruiz on the Opie Show?
Post by: star seed 7 on May 31, 2017, 01:59:14 PM
Post by: halfEmpty on May 31, 2017, 01:59:52 PM
Post by: star seed 7 on May 31, 2017, 02:01:18 PM
Post by: mocat on May 31, 2017, 06:07:57 PM
Post by: pissclams on May 31, 2017, 06:27:04 PM
Post by: Cire on June 06, 2017, 07:24:20 AM
I have a rib rub, butt rub and I haven't found one I like for brisket
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Post by: Tobias on June 06, 2017, 11:58:17 AM
Post by: Skipper44 on June 06, 2017, 12:57:33 PM
Post by: pissclams on June 06, 2017, 01:58:00 PM
Post by: meow meow on June 06, 2017, 02:08:53 PM
i really can't imagine not using assnuts loads of rub on everything, makes no logical sense
probably the best part, just going complete assnuts on the rubbing of the meat
Post by: SdK on June 06, 2017, 02:37:28 PM
Wackys favorite part of Valentine's Day.i really can't imagine not using assnuts loads of rub on everything, makes no logical sense
probably the best part, just going complete assnuts on the rubbing of the meat
Post by: Cire on June 06, 2017, 03:03:07 PM
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Post by: sonofdaxjones on June 06, 2017, 03:03:10 PM
Post by: Brock Landers on June 06, 2017, 03:17:05 PM
Post by: Emo EMAW on June 07, 2017, 08:00:11 AM
Post by: 420seriouscat69 on June 07, 2017, 08:34:27 AM
Post by: Brock Landers on June 07, 2017, 08:45:55 AM
Post by: pissclams on June 07, 2017, 09:40:30 AM
Post by: star seed 7 on June 07, 2017, 09:43:09 AM
Post by: Stupid Fitz on June 07, 2017, 12:22:19 PM
Heard a BBQ chef guy say after visiting Memphis in May that the newish thing everyone is doing especially for ribs is adding a bit of rub only towards the end of the smoke. They just do a bit of salt and pepper and let them smoke and then add some sprinkles of the rub just before taking them off. Seems kind of odd, but whetevs. :dunno:Carl Ruiz on the Opie Show?
Haha, yep
Post by: Stupid Fitz on June 07, 2017, 12:23:58 PM
Ugh, the mad cuban is annoying af
He is ok. I liked him better when he wasn't a regular though.
Post by: bbqmasterchef on June 12, 2017, 02:35:04 PM
Don’t you agree that there are very few things in life that can beat a rack of perfectly smoked barbecue ribs? Whether it is pork or beef, wet or dry rib rubs, the secret to smoking the perfect ribs is perfecting temperature and time.
If you are using a charcoal grill, all you need to do is build your fire to one side of the grill and do your cooking on the other. You can also create a smoky environment by placing a small pan with apple juice or water underneath your meat.
For most barbeque recipes, if I am smoking in the house, I find that the ideal temperature is 250 to 255 degrees Fahrenheit. At this temperature, it will take roughly 4 hours for baby back ribs to cook, while St. Louis-cut ribs will cook in about 4 hours.
I found a great guide about how long to smoke ribs - http://blog.cavetools.com/how-long-to-smoke-ribs/ (http://blog.cavetools.com/how-long-to-smoke-ribs/)
Cheers.
Post by: bbqmasterchef on June 12, 2017, 02:36:11 PM
Don’t you agree that there are very few things in life that can beat a rack of perfectly smoked barbecue ribs? Whether it is pork or beef, wet or dry rib rubs, the secret to smoking the perfect ribs is perfecting temperature and time.
If you are using a charcoal grill, all you need to do is build your fire to one side of the grill and do your cooking on the other. You can also create a smoky environment by placing a small pan with apple juice or water underneath your meat.
For most barbeque recipes, if I am smoking in the house, I find that the ideal temperature is 250 to 255 degrees Fahrenheit. At this temperature, it will take roughly 4 hours for baby back ribs to cook, while St. Louis-cut ribs will cook in about 4 hours.
I found a great guide about how long to-smoke ribs - http://blog.cavetools.com/how-long-to-smoke-ribs/
Cheers.
Post by: meow meow on June 12, 2017, 02:40:37 PM
Post by: Gooch on June 12, 2017, 02:43:38 PM
Post by: Tobias on June 12, 2017, 02:44:31 PM
Post by: XocolateThundarr on June 12, 2017, 02:55:14 PM
Post by: WillieWatanabe on June 12, 2017, 04:34:15 PM
Post by: yoga-like_abana on June 12, 2017, 04:40:48 PM
Post by: The Big Train on June 12, 2017, 05:39:19 PM
Post by: Tobias on June 12, 2017, 05:53:56 PM
Post by: Emo EMAW on June 12, 2017, 09:37:52 PM
(https://uploads.tapatalk-cdn.com/20170613/3b653613b595a74d349088f30a8dc11e.jpg)
Post by: Emo EMAW on June 12, 2017, 09:38:26 PM
Post by: Tobias on June 12, 2017, 09:45:59 PM
Post by: mocat on June 12, 2017, 10:07:35 PM
is there a way to do it so the bacon isn't raw?
Microwave
Post by: Tobias on June 12, 2017, 10:08:19 PM
Post by: Emo EMAW on June 12, 2017, 10:45:09 PM
is there a way to do it so the bacon isn't raw?
Maybe take it to Chucks?
Post by: 420seriouscat69 on June 20, 2017, 08:07:26 PM
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Post by: SdK on June 20, 2017, 08:11:29 PM
Post by: 420seriouscat69 on June 20, 2017, 08:13:34 PM
Post by: The Big Train on June 20, 2017, 09:10:16 PM
Post by: 420seriouscat69 on June 20, 2017, 09:25:37 PM
Post by: meow meow on June 21, 2017, 08:49:12 AM
i would also eat that thing, great job wacky
Post by: 420seriouscat69 on June 21, 2017, 08:54:26 AM
Post by: meow meow on June 21, 2017, 08:56:32 AM
Post by: 420seriouscat69 on June 21, 2017, 09:03:46 AM
Post by: SdK on June 21, 2017, 09:09:04 AM
Post by: 420seriouscat69 on June 21, 2017, 09:11:36 AM
Post by: SdK on June 21, 2017, 09:18:29 AM
Post by: 420seriouscat69 on June 21, 2017, 09:24:50 AM
Post by: pissclams on June 21, 2017, 09:25:26 AM
i've tried making them a couple of times but mine never looked as good as ol' wacks do there. i've not found anyone who will shave the ribeye for me.
Post by: Gooch on June 21, 2017, 09:40:10 AM
i do love them. has to be on an amoroso roll, accept no substitutes.Butcher shops here are real cunts about this too. I found that Yoder meats will do it here but you have to preorder it so they can use slightly frozen ribeye in the slicer.
i've tried making them a couple of times but mine never looked as good as ol' wacks do there. i've not found anyone who will shave the ribeye for me.
Post by: 420seriouscat69 on June 21, 2017, 09:42:49 AM
Post by: mocat on June 21, 2017, 09:43:22 AM
Post by: 420seriouscat69 on June 21, 2017, 09:44:26 AM
LOLWhat's funny? :confused:
Post by: mocat on June 21, 2017, 09:45:13 AM
Post by: pissclams on June 21, 2017, 10:00:40 AM
i do love them. has to be on an amoroso roll, accept no substitutes.Butcher shops here are real cunts about this too. I found that Yoder meats will do it here but you have to preorder it so they can use slightly frozen ribeye in the slicer.
i've tried making them a couple of times but mine never looked as good as ol' wacks do there. i've not found anyone who will shave the ribeye for me.
i know, it's weird. they have the meat, they have the slicers coming out of their asses and yet they decide to $!#* up the equation.
of course i've tried mcgonigles. the closest i've gotten is at hen house, the "butcher" took the time to cut up the ribeye into little pieces but it was more like fajita meat but at least the sob tried.
Post by: Gooch on June 21, 2017, 10:24:52 AM
Post by: pissclams on June 21, 2017, 10:45:24 AM
(https://0bb8856ba8259ec33e3d-a40599a114f3a4c6d0979c3ffe0b2bf5.ssl.cf2.rackcdn.com/0817506010790_CL_hyvee_default_large.jpeg)
Post by: star seed 7 on June 21, 2017, 10:58:14 AM
Post by: The Big Train on June 21, 2017, 11:07:58 AM
Post by: SdK on June 21, 2017, 11:41:45 AM
Post by: Gooch on June 21, 2017, 11:42:36 AM
Post by: SdK on June 21, 2017, 11:43:41 AM
Post by: SdK on June 21, 2017, 11:44:05 AM
DScott never really posted here.Hahaha
Post by: 420seriouscat69 on June 21, 2017, 11:44:34 AM
Post by: star seed 7 on June 21, 2017, 11:44:53 AM
Post by: Tobias on June 21, 2017, 11:50:21 AM
Post by: Gooch on June 21, 2017, 11:53:51 AM
Post by: Mikeyis4dcats on June 21, 2017, 04:01:13 PM
i do love them. has to be on an amoroso roll, accept no substitutes.Butcher shops here are real cunts about this too. I found that Yoder meats will do it here but you have to preorder it so they can use slightly frozen ribeye in the slicer.
i've tried making them a couple of times but mine never looked as good as ol' wacks do there. i've not found anyone who will shave the ribeye for me.
i know, it's weird. they have the meat, they have the slicers coming out of their asses and yet they decide to $!#* up the equation.
of course i've tried mcgonigles. the closest i've gotten is at hen house, the "butcher" took the time to cut up the ribeye into little pieces but it was more like fajita meat but at least the sob tried.
probably cross contamination issues - the deli slicer can't be contaminated with raw meat, yet the band saw in the meat dept. won't wafer cut.
Post by: Emo EMAW on June 21, 2017, 06:12:44 PM
Post by: wetwillie on June 21, 2017, 06:59:29 PM
itch manhattan now has a pepperjax, what a world
sext
Post by: The Big Train on June 21, 2017, 10:20:19 PM
Post by: mocat on June 21, 2017, 10:26:31 PM
Post by: The Big Train on June 21, 2017, 10:30:12 PM
Post by: star seed 7 on June 21, 2017, 10:31:13 PM
Irl wacks that c steak looked p good. I've found I can't eat jaleps like I used to tho. Or rather I can, but, I feel gross afterword like I didn't used to. Yknow? How do you deal?
This is what's slowly been happening with pizza for me the last 6-7 years :frown:
Post by: mocat on June 21, 2017, 10:33:38 PM
Post by: star seed 7 on June 21, 2017, 10:34:49 PM
Post by: mocat on June 21, 2017, 10:35:16 PM
Irl wacks that c steak looked p good. I've found I can't eat jaleps like I used to tho. Or rather I can, but, I feel gross afterword like I didn't used to. Yknow? How do you deal?
This is what's slowly been happening with pizza for me the last 6-7 years :frown:
Jaleps on pizza or just pizza in general?
Post by: star seed 7 on June 21, 2017, 10:38:00 PM
Post by: Tobias on June 21, 2017, 10:48:31 PM
Post by: star seed 7 on June 21, 2017, 10:51:34 PM
Post by: 420seriouscat69 on June 22, 2017, 08:38:15 AM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fdesignassets.traderjoes.com%2FUploads%2Fwn-hot-sweet-jalapenos.png&hash=0f7cf4f0c24d63ad0487430010fb8ca9c751cd29)
I get really bad heartburn from other stuff. So I know where you're coming from, but i've never got them from these bad boys. Heartburn sucks. I can still eat hot crap tho on the reg without any consequences somehow.
Post by: Stupid Fitz on June 22, 2017, 10:14:24 AM
Pizza. It's not just heartburn but a general gross feeling the next day. I still demolish some 'za tho
weird, this is happening to me too. It is certain places that get me. My kids love pizza 51 and the pizza is decent, but I feel like crap every time I eat it. No issues after eating Minskys though.
Post by: Shooter Jones on June 22, 2017, 11:15:49 AM
frozen pizza hangover is worse than a booze hangover
Luckily Tote's has stuck to their guns with this square party 'za thing, so my frozen pizza habit has slowed down and is almost nonexistent at this point.
Now if they go back to round party 'zas... eff
Post by: The Big Train on June 23, 2017, 06:12:54 PM
(https://uploads.tapatalk-cdn.com/20170623/e7c9bc46e6e9dcbc85bcf997e9361e0a.jpg)
Post by: SdK on June 23, 2017, 06:56:46 PM
Post by: wetwillie on June 23, 2017, 07:11:26 PM
Post by: SdK on June 23, 2017, 07:17:49 PM
That beef looks to be made in a traditional or non-mechanized way using high-quality ingredients.Can you sum that up in one word?
Post by: KST8FAN on June 23, 2017, 07:40:05 PM
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Post by: Katpappy on June 23, 2017, 07:50:51 PM
Wonder what it could be... diet-beat-us maybe? (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2FgoEMAW.com%2Fforum%2FSmileys%2FgoEMAW%2FSweat.gif&hash=4d7908fc95b6069a0d7178f3407a8a9edae11eda)Pizza. It's not just heartburn but a general gross feeling the next day. I still demolish some 'za tho
weird, this is happening to me too. It is certain places that get me. My kids love pizza 51 and the pizza is decent, but I feel like crap every time I eat it. No issues after eating Minskys though.
Post by: pissclams on June 24, 2017, 12:46:18 PM
Double Cross post - purchased this flat iron steak from MHK's own MHK Meat Market. Used for 'cos with all the fixings. :lick:
(https://uploads.tapatalk-cdn.com/20170623/e7c9bc46e6e9dcbc85bcf997e9361e0a.jpg)
would but let's be real, it's a little over cooked
Post by: The Big Train on June 24, 2017, 12:49:22 PM
Double Cross post - purchased this flat iron steak from MHK's own MHK Meat Market. Used for 'cos with all the fixings. :lick:would but let's be real, it's a little over cooked
(https://uploads.tapatalk-cdn.com/20170623/e7c9bc46e6e9dcbc85bcf997e9361e0a.jpg)
Over cooked!? I thought I made it about as perfect as humanly possible. Are you trying to tell me that 'clams the cyborg could have cooked that better? Child please
Post by: star seed 7 on June 24, 2017, 12:50:17 PM
Post by: SdK on June 24, 2017, 12:52:34 PM
Post by: Emo EMAW on June 24, 2017, 01:51:37 PM
Post by: Emo EMAW on June 24, 2017, 01:52:07 PM
Post by: pissclams on June 25, 2017, 04:39:44 PM
Double Cross post - purchased this flat iron steak from MHK's own MHK Meat Market. Used for 'cos with all the fixings. :lick:would but let's be real, it's a little over cooked
(https://uploads.tapatalk-cdn.com/20170623/e7c9bc46e6e9dcbc85bcf997e9361e0a.jpg)
Over cooked!? I thought I made it about as perfect as humanly possible. Are you trying to tell me that 'clams the cyborg could have cooked that better? Child please
son do you know who you're talking to?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FO9laPHc.jpg&hash=1fca59313d0e75ae2a7c1ddf0c4b3ff9da11e7e4)
Post by: sonofdaxjones on June 26, 2017, 05:00:50 PM
I bought a cheap Masterbuilt bullet style and made some minor mods. First, I lined the bottom with lava rock to hold thermal heat better. I have new thermometer on the way, because they one it came with is garbage and that proved to be the case on the first smoke. The ribs and chicken cooked way to fast but they were tasty. But the Ribs weren't rendered enough and the chicken had no smoke. I prefer lighter smoke as it is, but this wasn't enough. I drilled holes in the wood chip pan and it does produce smoke fairly quickly, that's one thing people were complaining about on line.
Post by: Mikeyis4dcats on June 27, 2017, 09:10:27 AM
Well I had to convert to an electric smoker because electric is all that's allowed in our condo complex.
I bought a cheap Masterbuilt bullet style and made some minor mods. First, I lined the bottom with lava rock to hold thermal heat better. I have new thermometer on the way, because they one it came with is garbage and that proved to be the case on the first smoke. The ribs and chicken cooked way to fast but they were tasty. But the Ribs weren't rendered enough and the chicken had no smoke. I prefer lighter smoke as it is, but this wasn't enough. I drilled holes in the wood chip pan and it does produce smoke fairly quickly, that's one thing people were complaining about on line.
the bullets suck. get a refrigrator style Masterbuilt.
Post by: sonofdaxjones on June 27, 2017, 10:04:59 AM
Well I had to convert to an electric smoker because electric is all that's allowed in our condo complex.
I bought a cheap Masterbuilt bullet style and made some minor mods. First, I lined the bottom with lava rock to hold thermal heat better. I have new thermometer on the way, because they one it came with is garbage and that proved to be the case on the first smoke. The ribs and chicken cooked way to fast but they were tasty. But the Ribs weren't rendered enough and the chicken had no smoke. I prefer lighter smoke as it is, but this wasn't enough. I drilled holes in the wood chip pan and it does produce smoke fairly quickly, that's one thing people were complaining about on line.
the bullets suck. get a refrigrator style Masterbuilt.
I have friends with those (electric), and I've never had anything good out them. I don't know if it's user, or smoker. I get the temp right, and this thing will be fine for my needs. I have a refrigerator style Masterbuilt (gas) but I can't use it right now.
Post by: tdaver on June 27, 2017, 10:42:56 AM
Well I had to convert to an electric smoker because electric is all that's allowed in our condo
Ts & Ps
Post by: Emo EMAW on June 27, 2017, 11:26:06 AM
Post by: sonofdaxjones on June 27, 2017, 12:38:03 PM
Well I had to convert to an electric smoker because electric is all that's allowed in our condo
Ts & Ps
Don't do a drive by, own that post!
Post by: star seed 7 on June 27, 2017, 12:45:22 PM
Post by: 420seriouscat69 on June 27, 2017, 12:50:51 PM
Retirement community?(https://media.giphy.com/media/hyMFaxhuQkZTq/giphy.gif)
Post by: SdK on June 27, 2017, 12:57:04 PM
Post by: star seed 7 on June 27, 2017, 01:11:25 PM
Post by: sonofdaxjones on June 27, 2017, 01:12:55 PM
Post by: wetwillie on June 27, 2017, 01:34:21 PM
Post by: Tobias on June 27, 2017, 01:38:23 PM
Post by: sonofdaxjones on June 27, 2017, 01:59:03 PM
Post by: SdK on June 27, 2017, 02:01:25 PM
Post by: XocolateThundarr on June 27, 2017, 02:02:01 PM
Why don't we turntable anymore? I thought it was fun.
Terrorists and fun-haters shut down the site.
Post by: sonofdaxjones on June 27, 2017, 02:02:42 PM
Why don't we turntable anymore? I thought it was fun.
Terrorists and fun-haters shut down the site.
I started a new one, but few were interested. :cry:
Post by: Tobias on June 27, 2017, 04:53:59 PM
Why don't we turntable anymore? I thought it was fun.
children probs
Post by: Tobias on June 27, 2017, 04:54:18 PM
Post by: SdK on June 27, 2017, 05:12:36 PM
Post by: AST on June 29, 2017, 09:21:20 PM
Who ran AST off?
Sent from my iPhone using Tapatalk
I still occasionally lurk and catch up on the cycling and bbq threads. Stopped catering as it was way too much work and stress for too little pay. Started another business and it is going well. Takes up more of my days but allows me more weekends and such to enjoy so I don't have time to surf the webs as much.
tldr: life ran me off, kind of
Post by: wetwillie on June 29, 2017, 09:22:54 PM
Who ran AST off?
Sent from my iPhone using Tapatalk
I still occasionally lurk and catch up on the cycling and bbq threads. Stopped catering as it was way too much work and stress for too little pay. Started another business and it is going well. Takes up more of my days but allows me more weekends and such to enjoy so I don't have time to surf the webs as much.
tldr: life ran me off, kind of
:thumbs:
Post by: AST on June 29, 2017, 09:50:46 PM
Couple plates of short ribs, some country sausage and a tomahawk ribeye. Smoked the tomahawk to 115 and then seared over an open flame. It was good.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0055_zps2mg6dn9e.jpg&hash=091f8b9285af50bb963d7415727bfae87610cc32)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0056_zps29b582b3.jpg&hash=cceed7f1dbae3face24cd5841a078d19a87d4b2e)
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Post by: The Big Train on June 29, 2017, 09:52:58 PM
Post by: star seed 7 on June 29, 2017, 09:54:59 PM
Post by: SdK on June 29, 2017, 10:06:18 PM
Post by: AST on June 29, 2017, 10:50:39 PM
Mother of god that longbone is rough ridin' enormous and looks delicious(so does everything else)
:cheers:
Glad to hear all is well, AST. Food looking great as always.
:cheers:
MOALB
:dunno:
Post by: SdK on June 30, 2017, 07:48:36 AM
Post by: meow meow on June 30, 2017, 08:28:32 AM
Post by: 420seriouscat69 on June 30, 2017, 09:18:21 AM
Post by: meow meow on June 30, 2017, 10:06:18 AM
Post by: 420seriouscat69 on June 30, 2017, 10:16:38 AM
anymore dumb ideas wacky?Uber, but with boats. A bar where you make your own drinks. A zoo, where animals attack each other.
Post by: Emo EMAW on June 30, 2017, 10:27:27 AM
Post by: 420seriouscat69 on June 30, 2017, 10:44:52 AM
That would be an awesome zoo. Real.I'm thinking we don't feed these guys and just put them in one giant cage and :bwpopcorn: the crap out of it.
Post by: star seed 7 on June 30, 2017, 10:54:44 AM
Post by: 420seriouscat69 on June 30, 2017, 10:58:05 AM
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Post by: Emo EMAW on June 30, 2017, 11:29:24 AM
Post by: waks on July 03, 2017, 12:02:22 AM
this existsanymore dumb ideas wacky?Uber, but with boats.
Post by: XocolateThundarr on July 03, 2017, 12:23:19 PM
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Post by: The Big Train on July 03, 2017, 01:00:11 PM
Post by: SdK on July 03, 2017, 01:17:24 PM
Post by: Brock Landers on July 03, 2017, 01:50:56 PM
Post by: SdK on July 03, 2017, 01:52:02 PM
Post by: SdK on July 03, 2017, 02:08:44 PM
Post by: pissclams on July 03, 2017, 02:29:33 PM
Post by: star seed 7 on July 03, 2017, 02:30:29 PM
Post by: XocolateThundarr on July 03, 2017, 09:19:22 PM
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Post by: sonofdaxjones on July 03, 2017, 09:21:07 PM
i smoked a brisket yesterday and it sucked ass, ribs were good though
It happens. I smoked some ribs, awful. Butt, incredible.
Post by: The Big Train on July 03, 2017, 09:35:47 PM
'Merica!(https://uploads.tapatalk-cdn.com/20170704/077df33f8235e4f7fcb98a66c62bdc98.jpg)
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Post by: XocolateThundarr on July 03, 2017, 11:09:17 PM
Post by: tdaver on July 04, 2017, 09:31:04 PM
Post by: The Big Train on July 04, 2017, 09:32:58 PM
Post by: tdaver on July 04, 2017, 10:34:35 PM
Post by: 420seriouscat69 on July 05, 2017, 08:53:42 AM
Post by: The Big Train on July 22, 2017, 12:12:09 PM
https://twitter.com/coxbrosbbq/status/888807966182428673
Post by: AST on August 23, 2017, 08:39:11 PM
Spatchcock yardbird massaged with crushed garlic and seasoned with coarse kosher, coarse pepper, rosemary & paprika. Seared in EVOO and then into the smoker to roast at 375.
Added vidalia onions, mushrooms, garlic cloves and the giblets to the cast iron for last 30 minutes.
Duck fat tossed potatoes seasoned with sea salt, pepper & paprika and oven fried.
All topped with pan drippings. One of my go to meals and super easy.
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Post by: cDubya on August 23, 2017, 08:41:00 PM
Post by: star seed 7 on August 23, 2017, 09:07:07 PM
Post by: The Big Train on August 23, 2017, 09:51:58 PM
Post by: halfEmpty on August 24, 2017, 03:01:47 AM
On a side note, I have a quasi-coooking/smoking dish I'm thinking about tomorrow. Smoked 2 pork butts on saturday for my oldest's 4th birthday(also taking him to his first cats game on the 2nd for my birthday). Have plenty of leftovers and I made a couple batches of pizza dough Tuesday night. Thinking of throwing some homemade bbq sauce and pulled pork onto the pizza. Still haven't decided on the cheese to use though.
Post by: pissclams on August 24, 2017, 06:21:48 AM
Post by: Skipper44 on August 24, 2017, 02:48:26 PM
Post by: Gooch on August 24, 2017, 03:41:15 PM
the only cheese that goes on pizza is mozzarellaTitanicly wrong
Post by: tdaver on August 30, 2017, 09:59:51 PM
(https://uploads.tapatalk-cdn.com/20170831/83d83181738582af88794b1e5b3cfa39.jpg)
(https://uploads.tapatalk-cdn.com/20170831/38a892778418aedb7bebcae0b6834a08.jpg)
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Post by: The Big Train on August 30, 2017, 10:01:50 PM
Post by: mocat on August 31, 2017, 07:49:51 AM
Post by: cDubya on August 31, 2017, 08:26:58 AM
Post by: mocat on August 31, 2017, 02:13:30 PM
Post by: tdaver on August 31, 2017, 05:22:18 PM
8 roma toms
1 onion - I prefer red
Peppers - this batch was 2 serranos, half a poblano, half an Anaheim. But do what you want for flavor/heat.
3-4 cloves garlic
Smoke for about 30 minutes. Throw it all into a food processor. Add juice of one lime and cilantro, salt, cumin to taste.
That's it. I keep a jar or two in the fridge and throw the rest in the freezer for later. It makes a great base for chili, so save some for that.
Post by: Spracne on August 31, 2017, 05:34:55 PM
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi66.tinypic.com%2F2ns1jth.jpg&hash=1af884319a1c345be55355546e854f267aef5164)Plate's upside down
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Post by: KST8FAN on September 04, 2017, 02:15:11 PM
Tom
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Post by: Tobias on September 04, 2017, 02:26:38 PM
Plan to smoke 4-5 hours
at like 7,000 kelvin?
Post by: KST8FAN on September 04, 2017, 02:29:16 PM
"Smoke" 4-5 hours total cook 10+ prob.Plan to smoke 4-5 hours
at like 7,000 kelvin?
Tom
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Post by: tdaver on September 04, 2017, 03:32:14 PM
I just stick with the points and make burnt ends. These guys should be done pretty soon.
(https://uploads.tapatalk-cdn.com/20170904/8ca4fef61c632f80a66f448c75877407.jpg)
Post by: The Big Train on September 04, 2017, 03:59:06 PM
Post by: pissclams on September 04, 2017, 08:40:10 PM
i smoke at 320 until it's done
Post by: tdaver on September 23, 2017, 09:02:14 AM
(https://uploads.tapatalk-cdn.com/20170923/e05b3e5a825632fe03154aeddf2d49f7.jpg)
(https://uploads.tapatalk-cdn.com/20170923/1aed5607dddd61146260d9b36cceb604.jpg)
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Post by: Institutional Control on January 02, 2018, 05:43:35 PM
(https://uploads.tapatalk-cdn.com/20180102/e2443aa5e13d964064d018a64ce07a97.jpg)
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Post by: halfEmpty on January 20, 2018, 04:05:26 PM
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Post by: Institutional Control on January 20, 2018, 07:51:21 PM
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Post by: tdaver on January 20, 2018, 11:28:27 PM
Post by: Institutional Control on January 21, 2018, 10:07:04 AM
Hey mckee, where did you get that cutting board?Christmas present .
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Post by: Lucas Scoopsalot on January 27, 2018, 02:23:38 PM
Post by: The Big Train on January 27, 2018, 02:24:36 PM
Post by: 8manpick on January 27, 2018, 03:58:26 PM
I didn't do any of the smoking, but a local bar has a Chicken Wing event every year
Post by: 8manpick on January 27, 2018, 04:03:26 PM
Post by: 8manpick on January 27, 2018, 04:10:48 PM
(https://uploads.tapatalk-cdn.com/20180127/c0c7ca85e043cd96a71af091b16ad5f1.jpg)
Post by: The Big Train on January 27, 2018, 05:14:19 PM
Post by: mocat on January 27, 2018, 05:19:58 PM
(https://uploads.tapatalk-cdn.com/20180127/9e84cc52b344f6629eadeec216a577af.jpg)
Would smash
Post by: Lucas Scoopsalot on January 27, 2018, 05:52:23 PM
Post by: 8manpick on January 29, 2018, 10:00:10 AM
Those all look really good. Which ones did you get and what was your favorite?I think I had at least one of all but the Italian Beef. The Peri-Peri, Korean, and Garlic Parm were the best.
At the end if the event, they had a wing eating contest of the XXX hot wings, someone had 26 in 7 minutes. My buddy and I each had 1 and were in pain for like 5-10 minutes
Post by: mocat on April 02, 2018, 01:30:26 PM
9.8 lbs, took a little over 2 hrs. Was incred obvs
(https://uploads.tapatalk-cdn.com/20180402/d3fb55d117b649f3a15efb015e3dba40.jpg)(https://uploads.tapatalk-cdn.com/20180402/de9ec13960933295eece5942902deba2.jpg)
Post by: Spracne on April 02, 2018, 02:02:03 PM
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Post by: pissclams on April 02, 2018, 02:26:55 PM
Post by: mocat on April 02, 2018, 05:19:51 PM
Post by: wetwillie on April 02, 2018, 07:33:57 PM
Post by: The Big Train on April 02, 2018, 08:32:00 PM
why is it so cooked?
Android camera couldn’t capture True Tone color smdh
Post by: mocat on April 02, 2018, 09:07:48 PM
Post by: The Big Train on April 02, 2018, 09:19:26 PM
Post by: KST8FAN on May 02, 2018, 07:48:05 PM
Tom (https://uploads.tapatalk-cdn.com/20180503/53910dcf3f57e0a91fbfece276622668.jpg)
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Post by: Institutional Control on May 02, 2018, 10:37:58 PM
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Post by: KST8FAN on May 03, 2018, 11:34:32 AM
Smoking two briskets.
Tom
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Post by: Institutional Control on May 03, 2018, 11:45:40 AM
Post by: KST8FAN on May 05, 2018, 12:08:51 PM
Tom (https://uploads.tapatalk-cdn.com/20180505/6ff6823ddf891acda1c0782dac945a88.jpg)(https://uploads.tapatalk-cdn.com/20180505/27e38386bcabc0e93ca6009f5d089b6d.jpg)(https://uploads.tapatalk-cdn.com/20180505/207a2a0e07f28f59bb8155d708e18006.jpg)
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I
Post by: The Big Train on May 05, 2018, 12:11:55 PM
Post by: KST8FAN on May 05, 2018, 06:24:06 PM
Tom (https://uploads.tapatalk-cdn.com/20180505/fd5ca7d18fdd1bc5da9040c386470349.jpg)
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Post by: KST8FAN on May 06, 2018, 12:02:48 PM
4+ smoked
5 wrapped
24 lb raw 15 lb cooked
62% yield
Tom (https://uploads.tapatalk-cdn.com/20180506/43e4a162ee09cf389b9e7da05c43f512.jpg)(https://uploads.tapatalk-cdn.com/20180506/8f08ff8d4662f4a08fb2e1f6c6ae9877.jpg)(https://uploads.tapatalk-cdn.com/20180506/2cb0d33dec4b2bb65359cb51918f57ab.jpg)(https://uploads.tapatalk-cdn.com/20180506/bc9c159b6e79f0412e8c293fb6c04d15.jpg)
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Post by: wetwillie on May 06, 2018, 12:48:44 PM
Post by: pissclams on May 06, 2018, 12:50:36 PM
Post by: KST8FAN on May 06, 2018, 01:15:11 PM
I don’t wrap my brisket. haven’t had dry issues since moving to full packers from flatsClams
How much do you trim your packers? These were packers and I split the flat and point, but lay them back together on the smoker.
Tom
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Post by: pissclams on May 06, 2018, 03:54:42 PM
aaron franklin does a good job explaining it here. the piece i'm talking about, he takes it off at 19:50 in the video
https://www.youtube.com/watch?v=yaMgt1Altys
also, don't split the point from the flat until after cooking the flat, thats just weird
i cook the thing whole until the flat is done. pull it off, split it from the point and wrap it and put it in a cooler for an hour or so. take the point, cube it into burnt ends, back on the smoker for another hour while the flat rests in the cooler.
Post by: KST8FAN on May 06, 2018, 06:22:35 PM
Tom
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Post by: Mikeyis4dcats on May 07, 2018, 10:56:39 AM
i trim my packers to 1/4 inch, plus pulling out the big eye of fat on the side of the flat.
aaron franklin does a good job explaining it here. the piece i'm talking about, he takes it off at 19:50 in the video
https://www.youtube.com/watch?v=yaMgt1Altys
also, don't split the point from the flat until after cooking the flat, thats just weird
i cook the thing whole until the flat is done. pull it off, split it from the point and wrap it and put it in a cooler for an hour or so. take the point, cube it into burnt ends, back on the smoker for another hour while the flat rests in the cooler.
damn, he trims a lot off that thing
Post by: 'taterblast on May 07, 2018, 11:08:19 AM
Post by: Cire on May 07, 2018, 01:42:57 PM
Post by: HerrSonntag on May 27, 2018, 08:28:34 PM
(https://uploads.tapatalk-cdn.com/20180528/81f7b15a1180268c85f51ad68a785931.jpg)
Post by: KST8FAN on May 28, 2018, 09:04:38 AM
Tom
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Post by: puniraptor on May 28, 2018, 09:02:09 PM
Post by: HerrSonntag on May 29, 2018, 08:24:34 PM
Post by: 8manpick on May 30, 2018, 02:40:55 PM
Pork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.
8mandad was the pitmaster
Post by: Stupid Fitz on May 30, 2018, 02:45:22 PM
Post by: pissclams on May 30, 2018, 02:56:42 PM
for sides i rotate through- deviled eggs (always make these), potato salad, mac & cheese, bbq beans, jalapeño poppers, cheesy corn
Post by: XocolateThundarr on May 30, 2018, 03:47:50 PM
Post by: pissclams on May 30, 2018, 03:58:40 PM
Post by: ChiComCat on May 30, 2018, 03:59:10 PM
For a healthier/unsmoked option, I usually do a salad with watermelon
Post by: Cire on May 30, 2018, 07:02:01 PM
Baked beans always
Need to learn corn bead
Cole slaw always
Seasonal asparagus
Fried zucchini
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Post by: Cire on May 30, 2018, 07:02:27 PM
Where are all my memorial day pitmasters?
(https://uploads.tapatalk-cdn.com/20180528/81f7b15a1180268c85f51ad68a785931.jpg)
That looks great
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Post by: Cire on May 30, 2018, 07:02:50 PM
(https://uploads.tapatalk-cdn.com/20180530/539c529b941f40301c43b0ac42057891.jpg)(https://uploads.tapatalk-cdn.com/20180530/b034b057ddf0f5099af14274356213b1.jpg)(https://uploads.tapatalk-cdn.com/20180530/4faff816cf033c013ad5d069c6f724dd.jpg)(https://uploads.tapatalk-cdn.com/20180530/4d60f5b2168ec16668f347f1aed4cca5.jpg)
Pork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.
8mandad was the pitmaster
I want to know more about the sausage
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Post by: tdaver on May 30, 2018, 07:48:52 PM
Only got this pic of one tri-tip. The other was already gone. Also smoked 3 slabs of baby backs.
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Post by: 8manpick on May 30, 2018, 07:59:41 PM
Sorry, nothing to know about the sausage. That is Johnsonville cooked on the smoker. We did have homemade smoked Kielbasa that Dad made last weekend based on this recipe (with a little more garlic): https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked(https://uploads.tapatalk-cdn.com/20180530/539c529b941f40301c43b0ac42057891.jpg)(https://uploads.tapatalk-cdn.com/20180530/b034b057ddf0f5099af14274356213b1.jpg)(https://uploads.tapatalk-cdn.com/20180530/4faff816cf033c013ad5d069c6f724dd.jpg)(https://uploads.tapatalk-cdn.com/20180530/4d60f5b2168ec16668f347f1aed4cca5.jpg)
Pork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.
8mandad was the pitmaster
I want to know more about the sausage
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Post by: KST8FAN on May 30, 2018, 09:26:51 PM
Anyone have any good sides? I struggle in the side area. I try to keep things somewhat healthy if possible which limits options, but I can usually sub some things to make it not so fatso.New bean recipe
...
1# pulled pork
Brown 1# sausage
1 # bacon
Sautee 2-3 green peppers, 1 sweet onion and 1/2 cup jalapeño pepper in drippings
Add to 1 gallon can bushes baked beans
Add 1 can Dr Pepper, 1/2 cup brown sugar, and cup of preferred BBQ sauce.
Tom
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Post by: halfEmpty on May 30, 2018, 09:43:13 PM
Post by: Cire on May 31, 2018, 09:29:33 AM
Sorry, nothing to know about the sausage. That is Johnsonville cooked on the smoker. We did have homemade smoked Kielbasa that Dad made last weekend based on this recipe (with a little more garlic): https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked(https://uploads.tapatalk-cdn.com/20180530/539c529b941f40301c43b0ac42057891.jpg)(https://uploads.tapatalk-cdn.com/20180530/b034b057ddf0f5099af14274356213b1.jpg)(https://uploads.tapatalk-cdn.com/20180530/4faff816cf033c013ad5d069c6f724dd.jpg)(https://uploads.tapatalk-cdn.com/20180530/4d60f5b2168ec16668f347f1aed4cca5.jpg)
Pork ribs, beef plate ribs, chicken thighs and breasts, jalepeno+cheddar brats.
8mandad was the pitmaster
I want to know more about the sausage
Sent from my iPhone using Tapatalk
lol, I do that all the time if I'm worried about enough food.
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Post by: 8manpick on June 03, 2018, 01:21:17 PM
(https://uploads.tapatalk-cdn.com/20180603/2ef7f6aa6b388f12a5ee790b320400bc.heic)
Right to left goes first one I made to last.
This recipe:
https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked
Post by: 8manpick on June 03, 2018, 01:36:42 PM
Mediocre smoking setup, but whatever
Post by: halfEmpty on June 03, 2018, 02:15:10 PM
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Post by: DaBigTrain on June 03, 2018, 02:40:44 PM
Post by: halfEmpty on June 03, 2018, 03:18:07 PM
Post by: 8manpick on June 03, 2018, 06:45:36 PM
Those both look good. What was the taste rating for the tubed meats and shoulder?Taste in the Kielbasa was 5/7. Maybe a little saltier than I'd have liked. Smoked way too hot though and popped all the casings. First attempt at an offer smoke in a kettle grill, I'll get better
Post by: halfEmpty on June 03, 2018, 08:08:55 PM
Those both look good. What was the taste rating for the tubed meats and shoulder?Taste in the Kielbasa was 5/7. Maybe a little saltier than I'd have liked. Smoked way too hot though and popped all the casings. First attempt at an offer smoke in a kettle grill, I'll get better
If you can see in my photo, I build a foil wall between the coals and the cooking area. I also foil 2/3 of the coal grate under the cooking area. That directs the inflow under the coals.
Post by: kansas_troll_patrol on July 09, 2018, 10:45:22 AM
Here is the rack, rubbed and left in the fridge over night.
(https://i.imgur.com/5DWLjC9.jpg)
3 hours into the smoke at 230 degrees. I'm smoking with a mixture of hickory & cherry wood. I've spritzed the ribs 2 times thus far with a mixture of apple cider vinegar and a beer from Kansas Territory Brewing called Aeroplane Pale Ale.
(https://i.imgur.com/FKfKhLu.jpg)
After the initial 3 hours, I wrapped the ribs and gave them a good amount of the mixture mentioned above. Here they are after 5 hours on the smoker. This picture is a bit bright, because I took it outside.
(https://i.imgur.com/EkTEvKJ.jpg)
After those 5 hours, I slathered the ribs with some bbq sauce, and they went back on the smoker for 1 more hour. During this hour the ribs got 2 coats of sauce. At the end of that hour, they were sticky, but not wet. Here is a picture after 6 hours of smoke.
(https://i.imgur.com/37oDgQS.jpg)
And finally, the result. Like I said, these are too soft for me. I like a bit more bite to my ribs, but this was exactly what my wife wanted. I'm going to call this a successful smoke.
(I couldn't get the gif to load. So I just included the link to the pull)
https://i.imgur.com/nCvgqUc.gifv (https://i.imgur.com/nCvgqUc.gifv)
Post by: pissclams on July 09, 2018, 11:13:15 AM
Post by: EMAWican on July 09, 2018, 11:25:42 AM
Did she want to eat the bones, too?
Post by: WillieWatanabe on July 09, 2018, 11:36:28 AM
Post by: kansas_troll_patrol on July 09, 2018, 02:18:21 PM
do i see Mac and Cheese too?
Nope, it's cheesy potatoes.
Post by: Spracne on July 09, 2018, 04:14:16 PM
Post by: bucket on July 09, 2018, 04:30:31 PM
Apple cider vinegar? You'll be awake for 25 days straight :sdeek:
:lol:
Post by: sonofdaxjones on July 09, 2018, 04:53:48 PM
Post by: wetwillie on July 09, 2018, 05:20:12 PM
Apple cider vinegar? You'll be awake for 25 days straight :sdeek:
:lol:
The night is dark and full of terror
Post by: 8manpick on July 15, 2018, 06:15:40 PM
(https://uploads.tapatalk-cdn.com/20180715/01d5bb37bdec06cbb987f0af995198dd.jpg)
Attempting to smoke the brats and andouille on the Weber. Got it around 160 for now, probably finish hotter
(https://uploads.tapatalk-cdn.com/20180715/547e5432c6fe73bdfe9dc3dcc97f0697.jpg)
Post by: bucket on July 15, 2018, 09:39:32 PM
Post by: 420seriouscat69 on July 16, 2018, 08:34:11 AM
Post by: wetwillie on July 16, 2018, 09:08:56 AM
Post by: 420seriouscat69 on July 16, 2018, 09:23:18 AM
Post by: star seed 7 on July 16, 2018, 09:32:09 AM
Post by: 420seriouscat69 on July 16, 2018, 09:34:37 AM
Post by: 420seriouscat69 on July 16, 2018, 09:38:46 AM
Post by: kansas_troll_patrol on July 20, 2018, 04:46:27 PM
Post by: Institutional Control on July 20, 2018, 09:14:49 PM
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Post by: Spracne on July 20, 2018, 09:16:34 PM
Why do people like gas grills?
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Some people prefer to taste the meat, not the heat...
Post by: wetwillie on July 20, 2018, 09:24:35 PM
Why do people like gas grills?
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It’s super easy for a quick burg or dog.
Post by: Institutional Control on July 20, 2018, 09:36:15 PM
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Post by: pissclams on July 21, 2018, 01:03:12 PM
Post by: kansas_troll_patrol on July 25, 2018, 04:51:28 PM
I walked into MHK meat today looking to buy a turkey leg. They were out of turkey legs so I walked out of the store with a whole duck. I have no clue how to smoke a whole duck. I'll report back.
I ended up deciding not to smoke the duck. Instead I roasted it in the oven. I know it doesn't fit the exact intent of this thread, but here is a picture anyway.
(https://i.imgur.com/o4GcM3i.jpg)
Post by: Institutional Control on July 25, 2018, 05:46:32 PM
yesTested out your theory tonight.
Conclusion: Chicken cooked on an indoor stove tastes just like chicken cooked on an outdoor gas grill.
(https://uploads.tapatalk-cdn.com/20180725/9d72cecf235cb05363a67343d816cd0c.jpg)
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Post by: 8manpick on July 25, 2018, 07:19:09 PM
You can post pictures of that gorgeous mother rough rider wherever you want.I walked into MHK meat today looking to buy a turkey leg. They were out of turkey legs so I walked out of the store with a whole duck. I have no clue how to smoke a whole duck. I'll report back.
I ended up deciding not to smoke the duck. Instead I roasted it in the oven. I know it doesn't fit the exact intent of this thread, but here is a picture anyway.
(https://i.imgur.com/o4GcM3i.jpg)
Did it taste as good as it looks?
Post by: kansas_troll_patrol on July 25, 2018, 08:02:29 PM
You can post pictures of that gorgeous mother rough rider wherever you want.I walked into MHK meat today looking to buy a turkey leg. They were out of turkey legs so I walked out of the store with a whole duck. I have no clue how to smoke a whole duck. I'll report back.
I ended up deciding not to smoke the duck. Instead I roasted it in the oven. I know it doesn't fit the exact intent of this thread, but here is a picture anyway.
Did it taste as good as it looks?
It was really good. I didn't get the skin quite right and sadly it never got very crispy. Other than that, no complaints. The sauce on top is a raspberry sauce I whipped up randomly. It may have been the best part of the meal.
Post by: pissclams on July 25, 2018, 08:30:51 PM
Post by: wetwillie on July 25, 2018, 08:57:08 PM
Post by: KST8FAN on October 20, 2018, 10:59:27 AM
Tom (https://uploads.tapatalk-cdn.com/20181020/bd1bd9521e608dc57b6293b253a05037.jpg)(https://uploads.tapatalk-cdn.com/20181020/1eb6a634a3e6cc4fac77c06281be07dd.jpg)
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Post by: CHONGS on October 20, 2018, 06:01:59 PM
Post by: KST8FAN on October 21, 2018, 02:19:03 PM
Tom (https://uploads.tapatalk-cdn.com/20181021/e9257afdb620f4500f8784eb0a74b59e.jpg)(https://uploads.tapatalk-cdn.com/20181021/5ee9a9e18ee4c544d2a75a04e9a091b8.jpg)(https://uploads.tapatalk-cdn.com/20181021/c17a51b1cae9bf8cbb6b643b86fa6d0e.jpg)
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Post by: sonofdaxjones on October 22, 2018, 12:18:20 PM
Brisket is a fickle beast.
Post by: 420seriouscat69 on October 22, 2018, 01:18:34 PM
Post by: Brock Landers on October 22, 2018, 01:29:32 PM
Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
Post by: mocat on October 22, 2018, 01:59:53 PM
Is this the final weekend for grilling?
wait what do use to cook the turkey
Post by: CHONGS on October 22, 2018, 02:10:58 PM
Is this the final weekend for grilling?
wait what do use to cook the turkey
Oven.
Post by: CHONGS on October 22, 2018, 02:11:16 PM
Too cold and dark.Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
Post by: Kat Kid on October 22, 2018, 05:44:38 PM
https://homeguides.sfgate.com/troubleshoot-gas-grill-low-flame-41895.html
One thing that happened to me is that if the burners were turned on and the lid was shut before you had it ignited, then it will trigger a shut off that restricts the flow of the propane and might be the issue. To reset you have to turn everything off, including the gas valve, then make sure the lid is popped and that the burners are in the off position when you turn the gas valve on.
Post by: Institutional Control on October 24, 2018, 08:11:51 AM
https://www.fegesbbq.com/
Post by: 420seriouscat69 on October 24, 2018, 08:37:41 AM
:thumbs: Pretty much what we ended up finding out too.https://homeguides.sfgate.com/troubleshoot-gas-grill-low-flame-41895.html
One thing that happened to me is that if the burners were turned on and the lid was shut before you had it ignited, then it will trigger a shut off that restricts the flow of the propane and might be the issue. To reset you have to turn everything off, including the gas valve, then make sure the lid is popped and that the burners are in the off position when you turn the gas valve on.
Post by: IPA4Me on October 25, 2018, 06:20:07 AM
I don't grill much during the week after DST ends. Not a fan of grilling by the deck light. Weekends though. It's rarely too cold here in KY.Too cold and dark.Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
Post by: mocat on November 16, 2018, 09:17:44 AM
Post by: kansas_troll_patrol on November 16, 2018, 09:33:19 AM
Post by: Mikeyis4dcats on November 18, 2018, 10:11:24 AM
I have a pretty new gas grill that I got for our wedding a few years ago. I just got propane last week and for some reason while I was grilling last night, the temp couldn't go over 350. I have no idea why. The flame remained small, even when I had it on high. Any ideas what might be wrong with it?
your regulator could be shooting craps, or it could be as simple as cobwebs in the pipes.
Post by: nicname on December 28, 2018, 09:32:40 AM
Post by: Institutional Control on December 28, 2018, 09:41:10 AM
Post by: Katpappy on December 28, 2018, 09:42:59 AM
Smoking a rough ridin' turkey today, because why not? Turkeys are also way cheap right now. Pic and all that coming later. Just set the bird on the smoker.
If in Kansas, it's colder than a witch's tit flying around the north pole. Is it going to be a problem keeping the heat at the correct temp?
Post by: nicname on December 28, 2018, 09:45:20 AM
Smoking a rough ridin' turkey today, because why not? Turkeys are also way cheap right now. Pic and all that coming later. Just set the bird on the smoker.
If in Kansas, it's colder than a witch's tit flying around the north pole. Is it going to be a problem keeping the heat at the correct temp?
It’s a Traeger. Shouldn’t be too hard.
Post by: mocat on December 28, 2018, 09:48:31 AM
Smoking a rough ridin' turkey today, because why not? Turkeys are also way cheap right now. Pic and all that coming later. Just set the bird on the smoker.
nicname, this is awesome and i have decided that i am also going to smoke some s&*$ today thanks to you :cheers:
Post by: 420seriouscat69 on December 28, 2018, 09:56:12 AM
Post by: pissclams on December 28, 2018, 10:17:16 AM
Post by: 420seriouscat69 on December 28, 2018, 10:21:11 AM
Post by: HerrSonntag on December 28, 2018, 11:22:21 AM
https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html (https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html)
Post by: IPA4Me on December 28, 2018, 12:20:44 PM
Post by: DaBigTrain on December 28, 2018, 12:27:08 PM
Post by: 420seriouscat69 on December 28, 2018, 12:55:33 PM
You ever sous vided anything? Best lobster you can getYum. Funny side note. I've always loved lobster, but what I found out in Maine this year is I don't like cold lobster. I almost threw up trying to eat a lobster roll. I need that stuff boiled.
https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html (https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html)
Post by: Institutional Control on December 28, 2018, 01:09:23 PM
Post by: 420seriouscat69 on December 28, 2018, 01:18:10 PM
Post by: Skipper44 on December 28, 2018, 07:08:36 PM
[youtube]https://m.youtube.com/watch?v=XmkeWSnxkzY[/youtube]
Post by: nicname on December 28, 2018, 08:07:52 PM
It’s Antarctica cold outside right now. So, do you guys have any special “gear” for grilling/smoking/etc this time of year?
I wore shorts, 5-yo checkered vans and a Cats hoodie. I didn’t spend much time outside.
Post by: nicname on December 28, 2018, 08:22:10 PM
I made a brine out of some Arthur Bryant’s rub, garlic, Worcestershire sugar and water. Mixed it in a five gallon bucket and dropped turkey in. Put it outside (protected by animals of course) later moved to my fridge.
Pic to go here (can’t figure out how to post pics on iPhone to this bbs).
After 24 hours or so I put the turkey in the sink and dried it off.
Pic
Then I rubbed veggie oil on it and put some poultry rub on the skin, not a lot.
I put it on the Traeger on Smoke setting for 3 hours this morning.
Pic — I took bird out of pan and actually smoked it on the rack the whole time.
Then I cranked the heat to 350 for 4 hours. I took a nap and ended up over sleeping about 45 so the skin got a little too crispy in some spots.
Pic
My dogs don’t care if the skin is too charred!
Pic
the breast and thighs were tender and juicy for the most part w good smoke flavor.
Pics
The drums were good too.
Pic
The wings were mostly unusable I’d advise not oversleeping and also maybe putting foil on them.
Carving was a breeze and I ended up just pulling most of it.
Pics
In the end a lot of tasty meat for basically no money!
Pic
Ate it tonight with family and sides of bbq beans, stuffing and rolls.
No pic ate evidence.
Now I get to partake in the greatest of holiday traditions — days worth of turkey sandwiches!!!
Post by: DaBigTrain on December 28, 2018, 09:19:41 PM
Post by: cDubya on April 04, 2019, 06:12:34 PM
Post by: IPA4Me on April 04, 2019, 06:36:48 PM
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Post by: pissclams on April 04, 2019, 06:43:40 PM
Post by: steve dave on April 04, 2019, 06:46:06 PM
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Post by: IPA4Me on April 04, 2019, 07:08:18 PM
I do not, kind of weird.What in the world?
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Post by: star seed 7 on April 04, 2019, 07:13:01 PM
Post by: steve dave on April 04, 2019, 07:21:49 PM
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Post by: steve dave on April 04, 2019, 07:24:05 PM
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Post by: cDubya on April 04, 2019, 07:35:15 PM
It's like mid-pack on my food pyramid. That 1" band of fat makes me gag tho.Best part, man.
Post by: DaBigTrain on April 04, 2019, 08:22:58 PM
Post by: halfEmpty on April 04, 2019, 08:44:39 PM
I grew up on a cattle ranch with essentially unlimited free beef and we had steak like 4 times a week.
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I can relate. (Except the not liking steak part) I grew up on steak, hamburgers, and fried chicken. Dairy farm as well as beef cattle. Still get all my meat from the farm. I'm the only one in my family that requests the skirt steak so I've got a freezer full of that for stir fry.
Post by: DaBigTrain on April 04, 2019, 08:51:48 PM
Post by: Cire on April 05, 2019, 09:01:24 AM
Ribeye, Strip, Sirloin, doesn't even really matter.
Love steak.
Post by: EMAWican on April 05, 2019, 09:14:01 AM
Post by: 8manpick on April 05, 2019, 10:39:07 AM
Trim most of that fat off and the steak will taste 8% better.
Absolutely do not do this.
Post by: EMAWican on April 05, 2019, 10:53:57 AM
Trim most of that fat off and the steak will taste 8% better.
Absolutely do not do this.
Cdub did it perfect.
I trim steaks down to 1/2" or so of fat so don't fight flare-ups and "U"ing when the fat shrinks. Trimming steaks makes it easier to get the brown all over every single time.
Post by: Pete on April 05, 2019, 02:57:08 PM
Post by: catastrophe on April 06, 2019, 01:05:51 AM
Post by: Spracne on April 06, 2019, 01:11:23 AM
Ribeye is gross to me. Love skirt steak though. Especially for fajitas.Ribeye is gross? Belly laugh!
If you're a skirt steak fajita fan, you should check out Alton Brown's recipe. It's stellar.
Post by: tdaver on April 08, 2019, 08:46:27 PM
(https://uploads.tapatalk-cdn.com/20190409/025cf85ea3ef58ddbf3a6da45147d38b.jpg)
(https://uploads.tapatalk-cdn.com/20190409/3491594666cfa89316cb3894102c49e1.jpg)
Post by: bucket on April 08, 2019, 09:04:47 PM
Post by: Cire on April 09, 2019, 08:20:04 AM
Skip the Strip fat, keep the ribeye fat.
Post by: CNS on April 09, 2019, 10:08:31 AM
The fat in a ribeye is quite a bit different from the fat on the side of a Strip IMO.
Skip the Strip fat, keep the ribeye fat.
On a strip, while the grill is heating up, take a cast iron skillet and set the strips on their fat side down to get the fat seared. This will help let the fat get a little charred without over grilling the steak. Pretty much the best thing ever.
Post by: 8manpick on April 09, 2019, 10:18:01 AM
Post by: cDubya on April 09, 2019, 12:11:39 PM
Post by: 8manpick on April 21, 2019, 01:22:32 PM
(https://uploads.tapatalk-cdn.com/20190421/d71bd02dee11e1341ea959d69a0c2018.jpg)
Post by: 8manpick on April 21, 2019, 02:49:58 PM
(https://uploads.tapatalk-cdn.com/20190421/ebe725cdcd3fdb5fb0dfd4a8b44b4f3e.jpg)
(https://uploads.tapatalk-cdn.com/20190421/6f52aa5d785a804e67c1d7a0e0485394.jpg)
Post by: WillieWatanabe on April 23, 2019, 08:25:34 AM
Post by: 8manpick on April 23, 2019, 08:33:12 AM
how stable is your oven on stilts?It’s solid. The oven is about 50 lbs, and the stilts are pretty stout. It doesn’t move around at all
Post by: WonderMeal on April 23, 2019, 08:55:11 AM
Post by: pissclams on April 23, 2019, 09:46:54 AM
Can you tell me more about the thermometer in the lime? Is this lime just acting as an anchor so the probe doesn't jingle jangle around?
to get a read of the air temp in the grill, you don't want the probe touching anything
Post by: meow meow on April 23, 2019, 09:52:49 AM
Post by: 8manpick on April 23, 2019, 12:04:54 PM
Yep. You can use an onion, potato, or whatever you have laying around. I didn’t use it for anything this time, but the smoked lemon juice is kind of interesting too.Can you tell me more about the thermometer in the lime? Is this lime just acting as an anchor so the probe doesn't jingle jangle around?
to get a read of the air temp in the grill, you don't want the probe touching anything
Post by: Katpappy on April 23, 2019, 07:52:21 PM
that's what she said :D
Are you referring to fun with lime, or the sad fact of a pencil dick. :Wha:
Post by: Trim on May 02, 2019, 10:17:01 AM
crap, this version is definitely gonna go down in front of the scheme isn't it?
:lol:
Post by: Trim on May 02, 2019, 10:33:20 AM
I've got a small 2-burner weber gas grill out there that works well and will work great again if I replace the grates and burners. I use it almost daily year-round. Trying to decide on buying something to complement the grill and/or something that could replace the grill and also smoke and do other stuff, probably a Traeger-ish thing.
The rules are simply that gas and electric is allowed, charcoal isn't. I think they were written before other stuff became prevalent. So a pellet thing works, but I don't want it to be too much of a spectacle and cause neighbors to question it and eventually get the rule updated.
This standard size one would probably fit, but at the expense of having the gas grill: https://www.homedepot.com/p/Traeger-Pro-575-Smart-Wood-Pellet-Grill-and-Smoker-in-Black-with-Wifi-Technology-TFB57GLE/307301426. Concern there would be that it may cause too much of a scene with smoke and stuff and also that I've heard these things might suck for grilling steaks and it'd also be more of a chore for when I just want to grill a burger for lunch.
Traeger makes a few smaller ones like these, and I could potentially fit it out there AND keep the gas grill; I don't know if they would cause neighbors to question what I'm doing.
https://www.traegergrills.com/pellet-grills/other-grills/junior-elite-20-pellet-grill
https://www.traegergrills.com/pellet-grills/other-grills/bronson-20-pellet-grill
https://www.traegergrills.com/pellet-grills/portable-series/tailgater-pellet-grill-bronze
It'd be really easy to just get a small vertical electric smoker (or anything of that size that would be a good complement to the grill) like this: https://www.homedepot.com/p/Smoke-Hollow-30-in-Electric-Smoker-with-Window-30162EW/206288940
Simplicity in getting the food from purchase to tasting good in my mouf is a priority.
Thoughts or suggestions?
Post by: meow meow on May 02, 2019, 10:54:21 AM
-easy af
-food tastes good
-very versatile
Traeger cons:
-can produce a lot of smoke which may piss of neighbors in this sitch
-don't get hot enough to be able to cook something super quick, and also won't sear steaks (can still make delicious steaks on this tho)
I do know someone with the small version of the traeger, and in my experience, since the cook area is smaller and the top of the lid closer to the grill grate, they tend to get a little hotter which could lower cook time for a lunch burg. smoke probably be the biggest issue tho
Post by: Trim on May 02, 2019, 11:07:14 AM
Ask your connect when you can how ridiculous it would be to use what they have on a balcony of a condo with a lot of traffic of all sorts pretty close below.
Post by: XocolateThundarr on May 02, 2019, 03:11:39 PM
https://www.amazon.com/Green-Mountain-Grills-Crockett-Pellet/dp/B01G5YFF7W/ref=asc_df_B01G5YFF7W/?tag=hyprod-20&linkCode=df0&hvadid=198068685752&hvpos=1o1&hvnetw=g&hvrand=16738433062895989323&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024145&hvtargid=pla-323661876155&psc=1
Post by: Trim on May 02, 2019, 03:30:33 PM
Get one of these little guys for smoking and keep a gas grill for the burgers and such.
https://www.amazon.com/Green-Mountain-Grills-Crockett-Pellet/dp/B01G5YFF7W/ref=asc_df_B01G5YFF7W/?tag=hyprod-20&linkCode=df0&hvadid=198068685752&hvpos=1o1&hvnetw=g&hvrand=16738433062895989323&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024145&hvtargid=pla-323661876155&psc=1
Interesting. The size and shape of that one might not work for my balcony, especially if the smoke comes out the chimney-looking thing but maybe I could get creative and build (have built, obvs.) an alternative to the legs that could make it more feasible. I see which places here sell them and can go put some eyes on it.
The awkward shape of the new balcony and where doors are is what had me initially thinking a complementary smoker would have to be more vertical, but both that and the traegers could possibly fit, especially if I could get them up on a stand of sorts that would have the lid opening up over the railing instead of into it. I'd like to do that with the grill too.
Post by: Trim on May 02, 2019, 03:40:32 PM
(https://i.imgur.com/NlGPDba.jpg)
(https://i.imgur.com/xuopaKG.jpg)
Post by: XocolateThundarr on May 02, 2019, 04:30:20 PM
Post by: gatoveintisiet on May 02, 2019, 05:27:21 PM
Gas grill would come in closer to the door. Complementary piece would go back by that end wall, but should be set up to where the smoke discharge is going out from the balcony and not into the walls or window. That back corner is also where the electrical outlet is. It'd be cool if I could get the gas grill and the hypothetical smoker off the floor about 1-2 feet so that they could be right against the railing and I'd have more space in front of each.
(https://i.imgur.com/NlGPDba.jpg)
(https://i.imgur.com/xuopaKG.jpg)
Sweet pad, are you walking distance to campus?
Post by: 8manpick on May 02, 2019, 06:00:31 PM
Hahaha tubesock White-flighted away from the city back in the 1960sGas grill would come in closer to the door. Complementary piece would go back by that end wall, but should be set up to where the smoke discharge is going out from the balcony and not into the walls or window. That back corner is also where the electrical outlet is. It'd be cool if I could get the gas grill and the hypothetical smoker off the floor about 1-2 feet so that they could be right against the railing and I'd have more space in front of each.
(https://i.imgur.com/NlGPDba.jpg)
(https://i.imgur.com/xuopaKG.jpg)
Sweet pad, are you walking distance to campus?
Post by: Trim on May 03, 2019, 10:34:01 PM
Sweet pad, are you walking distance to campus?
Yes!
Post by: Trim on May 03, 2019, 10:49:03 PM
Pretty sure you can put it up on a table if you want to get it off of the floor. We've put one on a truck tailgate before.
(https://pbs.twimg.com/media/D5sDZyZUwAAZl6H.jpg)
So the main dealer for this company here is like a Watson's (of Watson's Girl fame) place that sells hot tubs and stuff. I went to the one relatively close to my place and they didn't have one on the floor so the guy goes and assembles one for the floor and is pitching me on it. I instantly see what I thought already - that the legs would kind of suck, both in shortness and how they spread out behind and in front of the thing. He tells me it's $450 but on sale for $381; he'd seen me looking at this thread and the thing on amazon and said there'd be no warranty if I bought it online. Told him I'd take some measurements and figure out what it could sit on and if it would work.
Ran the rest of my errands down south including a place that sells all Traegers and confirming none of their sizes would be as good as this thing or a vertical, and then had to go to the next-to-dirtiest dirt mall to get something from the container store. While in there, saw they sell "commercial" metal shelving - https://www.containerstore.com/s/shelving/metro-commercial/12 - that would be a perfect 18 inches deep and I could get it to any height, but I can probably find something more industrial and less interior-looking for cheaper.
Trying to leave this mall, I see what looks like all the crap from the hot tub store out in some fenced off area of the parking lot. It was the same chain having some weekend event there. I tell that dude what I'm up to and he offers me the thing for $329 like it is on amazon and pretty much everywhere and says I can take it back to a store if it doesn't work out. So that's that.
What should I get that will be good and safe to put it on so that I can keep it 16-18 inches deep rather than the 23 the legs spread out to?
Post by: Trim on May 04, 2019, 11:01:52 PM
https://www.youtube.com/watch?v=r5aVsYYjZsk
Post by: 8manpick on May 05, 2019, 03:21:18 PM
Post by: pissclams on May 05, 2019, 03:24:30 PM
Post by: 8manpick on May 05, 2019, 03:29:06 PM
is that achiote on the chicken?No, salt, pepper, smoked paprika, and a little brush of Gates sauce
Post by: star seed 7 on May 05, 2019, 04:38:12 PM
Post by: TaqMan on June 15, 2019, 04:59:39 PM
Post by: cDubya on June 15, 2019, 05:03:28 PM
Post by: AST on July 03, 2019, 10:42:41 AM
(https://i.imgur.com/9YwH3Qo.jpg)
(https://i.imgur.com/ECoiKMN.jpg)
(https://i.imgur.com/R1ugi6T.jpg)
(https://i.imgur.com/Fn3y8TL.jpg)
Post by: cDubya on July 03, 2019, 10:44:39 AM
Post by: tdaver on July 03, 2019, 10:56:41 AM
Welcome back, AST!!
Post by: DaBigTrain on July 03, 2019, 10:56:43 AM
Post by: mocat on July 03, 2019, 11:29:08 AM
Post by: meow meow on July 03, 2019, 11:44:03 AM
Post by: AST on July 03, 2019, 12:24:37 PM
glad you're back friend
:drool:
Welcome back, AST!!
Thanks guys!
lmao, ast kicks the door in on this thread
I know where my lane is and will not swerve out of it.
Post by: Institutional Control on July 03, 2019, 12:37:34 PM
Post by: pissclams on July 03, 2019, 02:31:53 PM
Post by: AST on July 03, 2019, 07:01:32 PM
eating a cheek seems weird to me
Just picture it as muscle with a little bit of fat while you are eating it. Because that is what it is.
Post by: wetwillie on July 03, 2019, 07:35:37 PM
Post by: cDubya on July 03, 2019, 07:40:49 PM
Can’t wait to see what AST rolls out for America’s day tomorrow.Check the cooking thread.
Post by: AST on July 04, 2019, 09:59:58 AM
Post by: cDubya on July 04, 2019, 10:08:34 AM
Post by: AST on July 04, 2019, 10:16:27 AM
I'm at work...
Unless your job is to purvey beer, hot dogs, or fireworks then I am terribly sorry to hear that your employer hates America.
Post by: cDubya on July 04, 2019, 10:27:51 AM
:emawkid:I work at the VA hospital lolI'm at work...
Unless your job is to purvey beer, hot dogs, or fireworks then I am terribly sorry to hear that your employer hates America.
Post by: AST on July 04, 2019, 10:35:14 AM
Post by: cDubya on July 04, 2019, 10:41:40 AM
I knew immediately after I hit post that you were going to respond with military or emergency personnel. Have a great 4th friend.
AND I volunteered to work today.You too, bud. Everyone be safe!
Post by: pissclams on July 04, 2019, 10:51:27 AM
Post by: cDubya on July 04, 2019, 12:47:31 PM
that’s great of you, cDubYep, a vet working hard for other vets on the 4th here... (https://uploads.tapatalk-cdn.com/20190704/3645abf1ca41b3e316c54cfe013b2cae.jpg)
Post by: catastrophe on July 04, 2019, 04:55:30 PM
Post by: cDubya on July 04, 2019, 05:30:05 PM
The real hospital action kicks off after 8pm.Nah, discharges start hot and heavy around 1400. Gotta get em out before the next shift starts.
Post by: wetwillie on July 04, 2019, 05:45:46 PM
Post by: 8manpick on July 04, 2019, 10:10:32 PM
Post by: AST on July 05, 2019, 10:30:22 AM
Post by: Spracne on July 05, 2019, 10:33:28 AM
Post by: steve dave on July 05, 2019, 10:34:51 AM
Post by: AST on July 05, 2019, 10:36:20 AM
Post by: 8manpick on July 05, 2019, 10:41:31 AM
Post by: AST on July 05, 2019, 06:57:33 PM
(https://i.imgur.com/s3XgvWL.jpg)
Post by: AST on July 08, 2019, 07:14:32 PM
(https://i.imgur.com/8sSO7RO.jpg)
(https://i.imgur.com/oHTa4r6.jpg)
Go ahead and pile on regarding the poverty lettuce.
Post by: puniraptor on July 08, 2019, 07:24:31 PM
Post by: AST on July 08, 2019, 07:47:52 PM
meat from heaven, salad from hospital cafeteria
:lol:
Post by: waks on July 09, 2019, 01:15:04 AM
Post by: catastrophe on July 09, 2019, 11:58:31 AM
Post by: meow meow on July 09, 2019, 12:01:29 PM
Post by: pissclams on July 09, 2019, 12:37:58 PM
Post by: steve dave on July 09, 2019, 12:38:54 PM
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Post by: halfEmpty on July 16, 2019, 08:27:04 PM
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Post by: cDubya on July 16, 2019, 08:59:15 PM
Post by: AST on July 16, 2019, 09:07:23 PM
Post by: star seed 7 on July 16, 2019, 09:38:03 PM
Post by: 8manpick on July 17, 2019, 04:59:01 AM
Post by: Kat Kid on July 17, 2019, 09:02:46 PM
No bone ribeye
Post by: DaBigTrain on July 17, 2019, 09:29:12 PM
Post by: AST on July 18, 2019, 10:09:13 AM
Post by: halfEmpty on July 20, 2019, 10:36:07 PM
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Post by: halfEmpty on July 20, 2019, 10:47:10 PM
Sorry for all the food posts. Dad butchered a bunch of cows and nobody wanted the brisket, skirt, or flank so I ended up with it all and am trying to lighten the load a bit.(https://uploads.tapatalk-cdn.com/20190721/e1a6975377ae4367dbcc0c5acb91ce03.jpg)
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Post by: star seed 7 on July 21, 2019, 11:11:31 AM
Post by: cDubya on July 21, 2019, 11:42:48 AM
Post by: halfEmpty on July 21, 2019, 01:07:38 PM
Who tf DOESN'T want all those amazing cuts???
The skirts and flanks had always been ground into hamburger which I found sacrilegious, so a couple years ago i requested all of it. My niece had asked for some of the flank this year so no idea if she got some. My brothers probably don't venture into carne asada, fajitas, stir fry, etc... very often so they don't care. My sister also doesn't go that route because her kids can be picky.
Brisket, the same. And reason being, these are not beef cattle. These are dairy cows that have kinda reached the end of the line. Even when fattened up at the end, the cuts are not near as large. My brother who will do 3 or 4 briskets at a time doesn't want them because they are too small.
For me, no matter what cut I get, we're paying $2-$3 per pound. I can make a small brisket work for that price. I just have to wrap in butcher paper a little earlier than normal which tends to reduce the smokiness a bit.
Post by: cDubya on July 21, 2019, 01:23:10 PM
Ahhh, that makes a lot more sense then, lol. Well, enjoy the cheap, but still totally smash able, meat!Who tf DOESN'T want all those amazing cuts???
The skirts and flanks had always been ground into hamburger which I found sacrilegious, so a couple years ago i requested all of it. My niece had asked for some of the flank this year so no idea if she got some. My brothers probably don't venture into carne asada, fajitas, stir fry, etc... very often so they don't care. My sister also doesn't go that route because her kids can be picky.
Brisket, the same. And reason being, these are not beef cattle. These are dairy cows that have kinda reached the end of the line. Even when fattened up at the end, the cuts are not near as large. My brother who will do 3 or 4 briskets at a time doesn't want them because they are too small.
For me, no matter what cut I get, we're paying $2-$3 per pound. I can make a small brisket work for that price. I just have to wrap in butcher paper a little earlier than normal which tends to reduce the smokiness a bit.
Post by: pissclams on July 21, 2019, 02:02:27 PM
Post by: halfEmpty on July 21, 2019, 06:38:49 PM
Post by: Kat Kid on July 21, 2019, 07:03:54 PM
Post by: halfEmpty on July 28, 2019, 06:29:47 PM
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Post by: bucket on July 28, 2019, 06:35:30 PM
Post by: star seed 7 on July 29, 2019, 01:06:23 PM
Post by: halfEmpty on July 29, 2019, 03:52:52 PM
Looks wonderful hE. Baked any bread lately?
Try to make 2 loaves every other weekend. I'm going to work on a dough for baguettes here in a couple weeks.
Post by: star seed 7 on July 29, 2019, 05:06:43 PM
Post by: tdaver on August 25, 2019, 08:33:32 PM
Neighbor brought me an artic grayling from his secret fishing spot in the Uintas. Waiting patiently with an imperial IPA and book 6 of the Expanse series.
Post by: KST8FAN on August 26, 2019, 08:34:28 PM
Tom (https://uploads.tapatalk-cdn.com/20190827/f1a454d4870bb6e09f758811b908ec14.jpg)
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Post by: AST on August 29, 2019, 12:33:16 PM
Post by: Cire on August 29, 2019, 01:01:01 PM
Bacon is better. Every pork belly i've ever had just tastes like slightly chewy fat that I wish was crispier that it was...
Change my mind.
Post by: 8manpick on August 29, 2019, 01:35:55 PM
I don't understand pork bellyGo to Chicago for the pork belly at Green Street Meats. Your mind will be changed,
Bacon is better. Every pork belly i've ever had just tastes like slightly chewy fat that I wish was crispier that it was...
Change my mind.
Post by: star seed 7 on August 29, 2019, 07:30:11 PM
Post by: waks on August 30, 2019, 01:23:57 AM
Pork belly suxBet you hate burnt ends too
Post by: 8manpick on August 30, 2019, 06:03:16 AM
Post by: pissclams on August 30, 2019, 08:15:43 AM
Side question, is there a KC barbecue place that still does burnt ends somewhere? Or is is all oversauced chopped brisket? #hottakealert
SLAPs
Post by: mocat on August 30, 2019, 09:11:22 AM
also char bar *ducks*
Post by: 420seriouscat69 on August 30, 2019, 09:12:48 AM
Side question, is there a KC barbecue place that still does burnt ends somewhere? Or is is all oversauced chopped brisket? #hottakealertZarda BBQ won best burnt end sandwich in KC in the last year and these simpletons are suggesting other places. :lol:
Post by: chum1 on August 30, 2019, 09:16:28 AM
Post by: meow meow on August 30, 2019, 09:39:51 AM
i tried zarda's burnt ends, i'm sorry wacks, everything about that place sucks so bad, hope we can remain friends
Post by: 420seriouscat69 on August 30, 2019, 10:18:10 AM
Post by: Cire on August 30, 2019, 11:36:15 AM
Post by: Cire on August 30, 2019, 11:36:48 AM
Post by: meow meow on August 30, 2019, 12:19:50 PM
joe's cuts off the point after smoking the brisket and then seasons it and smokes again
Post by: pissclams on August 30, 2019, 01:21:33 PM
Jackstack has real burnt ends but I don't remember them being sauced or double smoked.
jackstack uses cubed brisket flat and also serve pork, sausage, and turkey burnt ends
Post by: Cire on August 31, 2019, 09:38:43 PM
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Post by: waks on September 01, 2019, 04:22:02 AM
Q39First place that came to mind. Delicious fatty meat chunks. I haven't had AB's in forever but I seem to remember them being good. TBH, I don't know that I've ever had "real" burnt ends. Isn't Gates the only place that does it the classic way anymore?
Post by: pissclams on September 02, 2019, 10:26:25 AM
Post by: waks on September 02, 2019, 01:58:41 PM
Post by: pissclams on September 02, 2019, 05:52:27 PM
Their online menu (https://gatesbbq.com/menu/) begs to differ... :dunno:they don’t serve burnt ends
source: me, a former gates & sons employee and proud graduate of rib tech. :cool:
their burnt end sandwich is chopped brisket scraps similar to what jackstack pawns off on their sandwich
Post by: CHONGS on September 02, 2019, 05:54:00 PM
Post by: waks on September 03, 2019, 12:24:21 AM
Post by: KST8FAN on September 18, 2019, 05:39:27 PM
Tom (https://uploads.tapatalk-cdn.com/20190918/263c277ddc99e9749fd706adae609049.jpg)
Sent from my SM-G920V using Tapatalk
Post by: pissclams on September 18, 2019, 06:21:54 PM
Post by: meow meow on September 18, 2019, 08:56:46 PM
Post by: AST on October 08, 2019, 06:07:46 PM
(https://i.imgur.com/OQNCoPh.jpg)
(https://i.imgur.com/2PG8LrQ.jpg)
Post by: waks on October 08, 2019, 06:21:14 PM
Post by: AST on October 08, 2019, 06:26:57 PM
Big fan of ranch water here.
Well, the food wasn’t too terrible either ya big jerk! :lol:
Post by: meow meow on October 09, 2019, 08:32:36 AM
what is ranch water?
Post by: mocat on October 09, 2019, 08:36:16 AM
Post by: Cire on October 09, 2019, 09:17:59 AM
Well done
Post by: AST on October 09, 2019, 09:39:36 AM
I started using fresh and dried Chilis rather than powders and will never ever go back.
Well done
Dis is what I have been doing. Game changer.
Post by: AST on October 09, 2019, 09:42:04 AM
AST, hit me with your smoked chicken step by step. i want to do that
For this soup recipe, really easy. Rub with mixture of 1 part coarse kosher and 1 part coarse ground black pepper. Smoked at desired temp with desired wood until done or close to done. No worries about skin crispness as the skin does not get used. You are just getting the smoke flavor in the meat and it can finish cooking in the soup if not cooked through.
Post by: AST on October 09, 2019, 12:59:15 PM
that food looks incred
what is ranch water?
Thanks.
Tequila, lime juice, Topo Chico
Post by: halfEmpty on October 09, 2019, 11:31:05 PM
Post by: pissclams on October 10, 2019, 08:49:14 AM
Post by: slackcat on October 10, 2019, 09:56:05 AM
Had a little fun on Saturday. Smoked pasilla pork tacos, smoked chicken posole verde, elotes. Also all of the ranch water was drank.
(https://i.imgur.com/OQNCoPh.jpg)
(https://i.imgur.com/2PG8LrQ.jpg)
:drool: Smoked pablanos are the best.
Smoked three slabs of ribs Sunday, already have my years supply of smoked peppers in the freezer. Street tacos tonight. :Woot:
Post by: tdaver on October 12, 2019, 07:04:34 PM
(https://uploads.tapatalk-cdn.com/20191013/cfe017e99a452802a4d7815fcee1139e.jpg)
(https://uploads.tapatalk-cdn.com/20191013/04992e8fecc5acde2d83b65e33a547de.jpg)
Post by: AST on October 12, 2019, 08:38:47 PM
Post by: CHONGS on October 12, 2019, 09:17:32 PM
Post by: kansas_troll_patrol on October 21, 2019, 09:57:51 PM
Though from the ashes a new love shall rise. In short, it's shopping time folks. I'm looking at a whole new world and am unsure which road to take. My previous smoker was a vertical propane smoker. She was solid. I loved the convince of this smoker. It usually took me about 45 to get it to temp and then it just ran. About every 3 1/2 hours I would walk out and throw a hunk of wood in the smoker, but other than that, she just ran. I loved that I could take her camping or to a tailgate. I might just go that route again.
I'm also considering a pellet smoker. The really like the idea of flipping a dial and having that thing just roll the perfect temp and smoke overnight. I do a LOT of over night cooks and I must admit I'm a bit tired of setting an alarm. I've done some reading though that a pellet smoker never truly imparts that pure smoke flavor, though I kinda wonder if that's just elitist being snobs. I must admit I've never actually eaten food from a pellet smoker.
I'm looking at a charcoal smokers as well. WW has provided me with some amazing ribs & brisket from his WSM. I've read enough about them to know they're just a solid solid smoker. Also, I like the idea of not having any components that could fail. I could buy a WSM and use it for the next 15 year. My major complaint about these smokers are 1) I think they're expensive for how simple they are. 2) I'm not sure I want something that I have to add charcoal to on a 16ish hour cook.
So what say you gE? Come on this journey with me. Though I must warn you I don't move quickly. It'll likely be a few months before I decide.
Post by: WonderMeal on October 21, 2019, 11:51:55 PM
It happened. I always knew this day would come, but you can never really be ready for a loss like this. The truth is that I have to admit she's gone. The burner unit on my smoker died. It's over for her. After years of service she's been sent to the pits of hell where she'll smoke and smolder for an eternity.
Though from the ashes a new love shall rise. In short, it's shopping time folks. I'm looking at a whole new world and am unsure which road to take. My previous smoker was a vertical propane smoker. She was solid. I loved the convince of this smoker. It usually took me about 45 to get it to temp and then it just ran. About every 3 1/2 hours I would walk out and throw a hunk of wood in the smoker, but other than that, she just ran. I loved that I could take her camping or to a tailgate. I might just go that route again.
I'm also considering a pellet smoker. The really like the idea of flipping a dial and having that thing just roll the perfect temp and smoke overnight. I do a LOT of over night cooks and I must admit I'm a bit tired of setting an alarm. I've done some reading though that a pellet smoker never truly imparts that pure smoke flavor, though I kinda wonder if that's just elitist being snobs. I must admit I've never actually eaten food from a pellet smoker.
I'm looking at a charcoal smokers as well. WW has provided me with some amazing ribs & brisket from his WSM. I've read enough about them to know they're just a solid solid smoker. Also, I like the idea of not having any components that could fail. I could buy a WSM and use it for the next 15 year. My major complaint about these smokers are 1) I think they're expensive for how simple they are. 2) I'm not sure I want something that I have to add charcoal to on a 16ish hour cook.
So what say you gE? Come on this journey with me. Though I must warn you I don't move quickly. It'll likely be a few months before I decide.
Samesies to everything K_T_P said, but add "Is a Big Green Egg a viable smoker option?" to the list. Plz respond if you are @AST or AST-adjacent.
Post by: AST on October 22, 2019, 07:46:27 AM
Price point is high but for the versatility it can’t be beat.
Post by: XocolateThundarr on October 22, 2019, 08:28:49 AM
Post by: meow meow on October 22, 2019, 08:36:55 AM
Post by: tdaver on October 22, 2019, 08:45:33 AM
Post by: Church Creeper on October 22, 2019, 10:15:07 AM
Post by: AST on October 22, 2019, 10:25:40 AM
My Yoder makes pretty good pizza. :ck:
I do not doubt that. A ceramic grill can crank up to 900 degrees though and you have a wider varieties of pizza styles to make.
Post by: AST on October 22, 2019, 10:28:24 AM
What AST said. BGEs and that style are better smokers than pellets, better grillers than pellets, better pizza than pellets, better everything except expensive and you can’t plug it in and turn a dial.
I picked up a DigiQ and can absolutely plug it in and turn a dial. Makes smoking large cuts on a busy weekend so much easier.
Post by: Church Creeper on October 22, 2019, 10:45:14 AM
Post by: tdaver on October 22, 2019, 10:57:39 AM
Post by: Cire on October 22, 2019, 01:29:25 PM
Post by: AST on October 22, 2019, 02:17:43 PM
AST what is the best way to aquire a BGE or PRIMO XL that's not full price TIA
I purchased a Primo through my wholesale supplier for my pool business. Nowhere near retail.
You’ve got my interest. Does that thing help with getting the temp dialed in to start with or just to keep it steady once you’re there?
It uses the fan to ramp up to temperature.
Post by: kansas_troll_patrol on October 22, 2019, 04:56:16 PM
Post by: Institutional Control on October 22, 2019, 05:19:17 PM
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Post by: AST on October 22, 2019, 05:57:47 PM
Go with the knock off BGE that Lowes and Home Depot. They work pretty well for a fraction the price.
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This post raises a very solid point.
Post by: tdaver on October 22, 2019, 07:51:06 PM
Post by: kansas_troll_patrol on October 25, 2019, 08:27:55 PM
(https://lh3.googleusercontent.com/--oQFYJNSINU/XbOf9m9IDhI/AAAAAAAAKV0/Owb2O0LmAYQ3Bawal-IHIAoh0NoPYadWACK8BGAsYHg/s512/2019-10-25.jpg)
Post by: DaBigTrain on October 26, 2019, 12:07:53 AM
Whelp guys, I made a decision. And so the work begins. I would really like to have someone sand blast this thing rather than hand sand it. Does anyone know someone in MHK that provides that type of service?
(https://lh3.googleusercontent.com/--oQFYJNSINU/XbOf9m9IDhI/AAAAAAAAKV0/Owb2O0LmAYQ3Bawal-IHIAoh0NoPYadWACK8BGAsYHg/s512/2019-10-25.jpg)
Can’t you just steal one of the red spray painted ones from the Bill?
Post by: XocolateThundarr on October 28, 2019, 10:25:17 AM
Whelp guys, I made a decision. And so the work begins. I would really like to have someone sand blast this thing rather than hand sand it. Does anyone know someone in MHK that provides that type of service?
(https://lh3.googleusercontent.com/--oQFYJNSINU/XbOf9m9IDhI/AAAAAAAAKV0/Owb2O0LmAYQ3Bawal-IHIAoh0NoPYadWACK8BGAsYHg/s512/2019-10-25.jpg)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fgiphygifs.s3.amazonaws.com%2Fmedia%2F1M9fmo1WAFVK0%2Fgiphy.gif&hash=639b1e36af36583afaf0c4bf609ed1ce441daba3)
Post by: kansas_troll_patrol on October 28, 2019, 12:04:15 PM
Whelp guys, I made a decision. And so the work begins. I would really like to have someone sand blast this thing rather than hand sand it. Does anyone know someone in MHK that provides that type of service?
(https://lh3.googleusercontent.com/--oQFYJNSINU/XbOf9m9IDhI/AAAAAAAAKV0/Owb2O0LmAYQ3Bawal-IHIAoh0NoPYadWACK8BGAsYHg/s512/2019-10-25.jpg)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fgiphygifs.s3.amazonaws.com%2Fmedia%2F1M9fmo1WAFVK0%2Fgiphy.gif&hash=639b1e36af36583afaf0c4bf609ed1ce441daba3)
I've always wanted to build one. When they're built well it's just such a cool smoker. Plus, dollar for dollar you can get a very large smoker for a fraction of the price of buying one. Honestly, if it turns out terrible I'll have +/- $100 invested into it. If I hate it I'll sell if off and go buy something else. Right now I plan to build a heater meter to regulate the temp as well.
Post by: XocolateThundarr on October 29, 2019, 04:35:21 PM
Post by: kansas_troll_patrol on October 29, 2019, 04:38:26 PM
I get it. I just hope the steel in that drum will be heavy enough to endure many seasons of use. Would suck to put all that work into building something that rusts out in a few years.
And that may be the case. I'm hoping to have less than $200 invested in this smoker. If that's the case I'll be happy to get 5+ years out of it.
Post by: Katpappy on October 29, 2019, 07:12:57 PM
Whelp guys, I made a decision. And so the work begins. I would really like to have someone sand blast this thing rather than hand sand it. Does anyone know someone in MHK that provides that type of service?
(https://lh3.googleusercontent.com/--oQFYJNSINU/XbOf9m9IDhI/AAAAAAAAKV0/Owb2O0LmAYQ3Bawal-IHIAoh0NoPYadWACK8BGAsYHg/s512/2019-10-25.jpg)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fgiphygifs.s3.amazonaws.com%2Fmedia%2F1M9fmo1WAFVK0%2Fgiphy.gif&hash=639b1e36af36583afaf0c4bf609ed1ce441daba3)
I've always wanted to build one. When they're built well it's just such a cool smoker. Plus, dollar for dollar you can get a very large smoker for a fraction of the price of buying one. Honestly, if it turns out terrible I'll have +/- $100 invested into it. If I hate it I'll sell if off and go buy something else. Right now I plan to build a heater meter to regulate the temp as well.
Go to N Topeka on 24 Hwy and a few blocks E of N Topeka Blvd. They turned a brick car wash into a large sand blasting area and they do all kinds of projects. Don't know the name of the place, but it's just on the S side of the S Frontage Rd along N 24 Hwy.
Post by: star seed 7 on October 29, 2019, 07:20:29 PM
Post by: Dr Rick Daris on October 29, 2019, 07:41:31 PM
Post by: Cire on October 30, 2019, 11:40:48 AM
Post by: pissclams on October 30, 2019, 02:11:53 PM
these types of smokers, like the WSM, are cheap to buy but a pain to use given how inefficient they are. they burn through lump too quickly compared to ceramic smokers which are better insulated
Post by: Tobias on October 30, 2019, 03:15:18 PM
Post by: kansas_troll_patrol on October 30, 2019, 03:40:27 PM
I get this may not be everyone's cup of tea. It's something I've wanted to do for a bit now. If it goes terribly I'll have very little money invested and will buy something different. While this picture isn't exactly what I plan to build, it's similar.
(https://i.imgur.com/DNoLhcp.jpg)
Post by: pissclams on October 30, 2019, 05:04:25 PM
Post by: AST on November 09, 2019, 08:59:16 AM
(https://i.imgur.com/6MnMCuE.jpg)
Post by: wetwillie on November 09, 2019, 09:50:07 AM
Post by: AST on November 09, 2019, 01:48:27 PM
Guajillo, ancho, arbol, and pasilla toasted chiles for the sauce to stir into the chicken broth
(https://i.imgur.com/slpmYeK.jpg)
Smoked chicharrones are a thing and amazing. This was before placing under the broiler to finish.
(https://i.imgur.com/beWJN09.jpg)
Post by: star seed 7 on November 09, 2019, 03:37:10 PM
Post by: KST8FAN on November 09, 2019, 07:40:26 PM
Looks incredible and would eat it all.
Tom
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Post by: Cire on November 11, 2019, 08:44:26 PM
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Post by: AST on November 11, 2019, 09:51:10 PM
Reason for picnic over Boston?
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It was what was available in the size I needed. I will be buying them from now on though. Having the skin on, I scored the skin in a checkerboard pattern and then when the roast was done, peeled the skin off and laid I’d fat down on a sheet pan and finished it to crispy in the oven. The smoke mixed with the rub/marinade made for the best chicharrones I have ever had.
Post by: Cire on November 12, 2019, 11:41:42 AM
It's been forever since I did one. Tried once just to see, I didn't think about doing something with the skin but the one I had just wasn't very meaty.
Post by: halfEmpty on November 12, 2019, 02:13:27 PM
Post by: Cire on November 16, 2019, 05:54:16 PM
Eff you messingham
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Post by: AST on November 16, 2019, 08:44:40 PM
Post by: Cire on November 16, 2019, 08:48:43 PM
That looks rather tasty
It was pretty good
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Post by: XocolateThundarr on November 24, 2019, 08:47:51 AM
Post by: Katpappy on November 24, 2019, 11:16:38 AM
Going to whip up a big pot of smoked lobster mac n cheese this evening.
How do you smoke lobster.
Post by: DaBigTrain on November 24, 2019, 01:12:34 PM
Going to whip up a big pot of smoked lobster mac n cheese this evening.
How do you smoke lobster.
With a smoker.
Post by: XocolateThundarr on November 24, 2019, 06:53:57 PM
Post by: meow meow on November 24, 2019, 08:06:12 PM
Post by: 8manpick on November 24, 2019, 08:30:55 PM
Went to B’s BBQ in Greenville, Grady’s Barbecue in Dudley, and Skylight Inn BBQ in Ayden. 13 hours on the road, good food, lots of leftovers, one speeding ticket. The drive through Virginia on I-95 in the morning was beautiful with the fall leaves and the gradual change in forestry going south. Started raining in the afternoon.
Here are some pics:
(https://uploads.tapatalk-cdn.com/20191125/9ef82269700c3462e6aa6ec4eaf72e2a.jpg)
(https://uploads.tapatalk-cdn.com/20191125/ff92be33e3f4fe838ca59faf22195273.jpg)
(https://uploads.tapatalk-cdn.com/20191125/426741a3f0a82c9506211207f1fe82d8.jpg)
(https://uploads.tapatalk-cdn.com/20191125/5fedd98eb3cdf2636e3c16537ff97129.jpg)
(https://uploads.tapatalk-cdn.com/20191125/6096a3f41500636f9e4bc2afeefd5dc3.jpg)
(https://uploads.tapatalk-cdn.com/20191125/37387e78aae992e504bfc37f2d3e6d11.jpg)
(https://uploads.tapatalk-cdn.com/20191125/a17694262d6b6d907735c7a10c405689.jpg)
(forgot food pic at Grady’s)
(https://uploads.tapatalk-cdn.com/20191125/56b35f965ed9a97fe594e5b562f82b85.jpg)
(https://uploads.tapatalk-cdn.com/20191125/e147d880df920d6bd2d4ec58fffc16a5.jpg)
(https://uploads.tapatalk-cdn.com/20191125/ded3421c3ebfe7c16c23e3ff6d45c3a9.jpg)
Post by: Church Creeper on November 24, 2019, 08:41:13 PM
Post by: meow meow on November 25, 2019, 08:51:44 AM
Post by: XocolateThundarr on November 25, 2019, 08:55:48 AM
No one believes you made that
https://twitter.com/mikec2w/status/1198978400330928128?s=20
Post by: meow meow on November 25, 2019, 08:59:56 AM
Post by: kansas_troll_patrol on December 09, 2019, 10:52:04 PM
It's a long story. First smoke to come this weekend. I'm gonna rip out some pork belly burnt ends.
Post by: 8manpick on December 10, 2019, 07:16:27 AM
JK, good luck. Must be warm where you are.
Post by: pissclams on December 10, 2019, 08:59:41 AM
Post by: meow meow on December 10, 2019, 09:13:21 AM
Post by: Cire on December 10, 2019, 09:20:36 AM
Post by: kansas_troll_patrol on December 10, 2019, 10:06:13 AM
Post by: star seed 7 on December 10, 2019, 10:24:16 AM
Post by: pissclams on December 11, 2019, 02:08:16 PM
Post by: kansas_troll_patrol on December 28, 2019, 11:14:56 PM
(https://i.imgur.com/0hQOFRn.jpg)
Off this pork belly
(https://i.imgur.com/4Sz3ZUU.jpg)
I put it on this smoker
(https://i.imgur.com/ss6ab8v.jpg)
In cubes like this
(https://i.imgur.com/cWx1NFL.jpg)
Until they looked like this
(https://i.imgur.com/hMj2IY4.jpg)
I had been wanting to try these for a bit. I thought that the final product was pretty good. It's probably not something I would do as a main course, but making a batch to bring to a party makes a lot of sense.
Post by: catastrophe on December 28, 2019, 11:27:28 PM
Post by: kansas_troll_patrol on December 28, 2019, 11:46:35 PM
First pic looks very Silence of the Lambsy
More like silence of the pigs....
Post by: pissclams on December 29, 2019, 01:07:04 AM
Post by: KST8FAN on December 29, 2019, 01:22:20 PM
Tom
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Post by: kitten_mittons on January 04, 2020, 09:29:02 PM
Sent from my SM-G975U using Tapatalk
Post by: Cire on January 04, 2020, 09:40:10 PM
Sent from my iPhone using Tapatalk
Post by: star seed 7 on January 04, 2020, 10:47:52 PM
Post by: waks on January 05, 2020, 02:39:34 AM
Post by: AST on January 05, 2020, 05:19:47 PM
Post by: stunted on January 09, 2020, 01:17:14 PM
(https://i.imgur.com/RcCUHTfr.jpg)
Post by: sonofdaxjones on January 09, 2020, 01:22:29 PM
I went on a road trip yesterday with my dog. Went to try out some East North Carolina whole hog barbecue. It was a cool experience, fun trip, but I’ll take KC / Texas barbecue above that style x100. Available selections everywhere were essentially chopped pork with slaw and cornbread, plus smoked chicken.
Went to B’s BBQ in Greenville, Grady’s Barbecue in Dudley, and Skylight Inn BBQ in Ayden. 13 hours on the road, good food, lots of leftovers, one speeding ticket. The drive through Virginia on I-95 in the morning was beautiful with the fall leaves and the gradual change in forestry going south. Started raining in the afternoon.
Here are some pics:
(https://uploads.tapatalk-cdn.com/20191125/9ef82269700c3462e6aa6ec4eaf72e2a.jpg)
(https://uploads.tapatalk-cdn.com/20191125/ff92be33e3f4fe838ca59faf22195273.jpg)
(https://uploads.tapatalk-cdn.com/20191125/426741a3f0a82c9506211207f1fe82d8.jpg)
(https://uploads.tapatalk-cdn.com/20191125/5fedd98eb3cdf2636e3c16537ff97129.jpg)
(https://uploads.tapatalk-cdn.com/20191125/6096a3f41500636f9e4bc2afeefd5dc3.jpg)
(https://uploads.tapatalk-cdn.com/20191125/37387e78aae992e504bfc37f2d3e6d11.jpg)
(https://uploads.tapatalk-cdn.com/20191125/a17694262d6b6d907735c7a10c405689.jpg)
(forgot food pic at Grady’s)
(https://uploads.tapatalk-cdn.com/20191125/56b35f965ed9a97fe594e5b562f82b85.jpg)
(https://uploads.tapatalk-cdn.com/20191125/e147d880df920d6bd2d4ec58fffc16a5.jpg)
(https://uploads.tapatalk-cdn.com/20191125/ded3421c3ebfe7c16c23e3ff6d45c3a9.jpg)
It’s tasty food. It is not BBQ. Anyone can roast a butt/shoulder. Emphasis on roast.
Post by: 8manpick on January 09, 2020, 01:35:07 PM
It’s tasty food. It is not BBQ. Anyone can roast a butt/shoulder. Emphasis on roast.
Pretty much my takeaway
Post by: kansas_troll_patrol on January 11, 2020, 07:20:17 PM
I made some smoked deviled eggs that were among among some of my best work. After hard boiling I removed the shell and cold smoked the eggs along with some jalapenos. I then filled the eggs with a mixture of yokes, mayo, white vinegar, diced jalapenos, crushed bacon & some bacon grease. I'm not saying these were good for my belt, but they were good to eat.
(https://lh3.googleusercontent.com/-lnyvnjelMv0/XhpNbqhj4EI/AAAAAAAALOI/Tg8bor5De7sGgqWZXmgnBb8FwFAVA11pQCK8BGAsYHg/s512/2020-01-11.jpg)
(https://lh3.googleusercontent.com/-6E6DZMT0uiE/XhpNcLznxdI/AAAAAAAALOM/hTqgCpcqjyUaov8Th_u4O-PkMtJE7VdBQCK8BGAsYHg/s512/2020-01-11.jpg)
I also smoked some wings. I have a love hate relationship with wings. I LOVE to eat them, but I hate making them because it never goes well. Again today it didn't go well. I think the smoke went well. I ran them for 2 hours at 275. At the end I got nervous the skin wasn't crispy enough, so I threw them on the grill. In the end I burnt them. Sad day, and I fail again.
(https://lh3.googleusercontent.com/-HcLBUnUGcZI/XhpyQ5vMtYI/AAAAAAAALPM/zY5vXSmauQAd6Z6yN1cdwuFSi1wFVd7igCK8BGAsYHg/s0/2020-01-11.jpg)
They weren't bad enough they couldn't be eaten. And some of the larger ones were pretty good. But not my best showing.
Post by: bucket on January 11, 2020, 07:29:15 PM
Post by: DaBigTrain on January 11, 2020, 07:43:49 PM
Never had jalapenos in deviled eggs, but it seems like a genius idea.
Yes I am a deviled egg connoisseur and I have sampled millions(billions?) and have never seen this out in the wild. rough ridin' genius.
Post by: waks on January 12, 2020, 10:44:36 AM
Post by: Cire on January 12, 2020, 11:46:41 AM
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Post by: stunted on January 12, 2020, 11:52:24 AM
pork belly char siu
(https://i.imgur.com/PTqX7UD.jpg)
Post by: Katpappy on January 12, 2020, 02:54:40 PM
pork belly char siu
(https://i.imgur.com/PTqX7UD.jpg)
That looks like slabs of fat. :Yuck:
Post by: star seed 7 on January 12, 2020, 06:02:46 PM
Post by: catastrophe on January 12, 2020, 08:27:26 PM
Everyone save themselves the heart ache and just make Alton browns wings
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My fav wings by far.
Post by: Cire on January 12, 2020, 09:16:54 PM
Everyone save themselves the heart ache and just make Alton browns wings
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My fav wings by far.
Made a couple dozen for three games today.
Got tons of compliments at the watch party
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Post by: halfEmpty on January 13, 2020, 12:40:45 AM
Everyone save themselves the heart ache and just make Alton browns wings
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My fav wings by far.
Made a couple dozen for three games today.
Got tons of compliments at the watch party
Sent from my iPhone using Tapatalk
I agree, but I skip the whole steaming nonsense. The steaming, to me, just adds time and extra mess. I just throw them on a rack with parchment paper underneath to reduce smoke
Post by: Cire on January 13, 2020, 12:39:09 PM
Just get a steamer insert and a stock pot. Easy Peazy lemon squeazy.
https://www.amazon.com/Stainless-Vegetable-Steamer-Basket-Insert/dp/B016Z9IYJS
I skip the fridge part 99% of the time but it helps them to not over cook and dry out.
Post by: kansas_troll_patrol on January 13, 2020, 01:14:01 PM
Everyone save themselves the heart ache and just make Alton browns wings
Sent from my iPhone using Tapatalk
I'm gonna try this next time. It's very likely I'll try this on Sunday for the Chiefs game. I'll report back.
Post by: CNS on January 13, 2020, 03:17:24 PM
Glaze with olive oil and season them however, but I like sage, salt, pep, alleppo pepper, garlic chowder, onion chowder, and za'atar. they are amaze.
Post by: halfEmpty on January 14, 2020, 12:53:13 AM
Steaming is to render the skin to get it crispier and more fall off the boney.
Just get a steamer insert and a stock pot. Easy Peazy lemon squeazy.
https://www.amazon.com/Stainless-Vegetable-Steamer-Basket-Insert/dp/B016Z9IYJS
I skip the fridge part 99% of the time but it helps them to not over cook and dry out.
I've made them with the steaming and without. The crispiness of the skin is the same both ways as long as you stick them in the fridge the night before. adding baking chowder really helps increase the crispness as well.
I mix 1 part salt, 1 part baking chowder, sprinkle all over wings put them on a rack and refrigerate the day before. They come out with the skin dried out which helps them start rendering and crisping faster. Oven cook time is still the same.
Post by: catastrophe on January 14, 2020, 10:41:48 AM
Post by: kitten_mittons on January 14, 2020, 10:48:34 AM
Ok I’ve seen garlic chowder, onion chowder, and baking chowder referenced in like the last 3 posts alone. What gives.
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Post by: slackcat on January 17, 2020, 05:32:36 AM
Will be making these tomorrow on the pellet grill. :pray:
Post by: kansas_troll_patrol on January 17, 2020, 10:43:28 AM
Will be making these tomorrow on the pellet grill. :pray:
Good luck! Let us know how they turn out. My advice would be to ensure that all the cubs are very similar in size.
Post by: sonofdaxjones on January 17, 2020, 03:09:38 PM
Post by: gatoveintisiete on January 17, 2020, 04:11:43 PM
Post by: kansas_troll_patrol on January 31, 2020, 04:00:33 PM
Post by: pissclams on January 31, 2020, 04:41:05 PM
but the real story is my signature nachos
because i am the nachomaster
Post by: kitten_mittons on January 31, 2020, 04:57:29 PM
i’m making my signature nachos and some deviled eggsSeems weird to even try to make your own nachos when you could just head over to the 'loon and grab a Shatto White Russian and some burnt end nachos.
but the real story is my signature nachos
because i am the nachomaster
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Post by: Cire on February 03, 2020, 11:20:09 AM
i’m making my signature nachos and some deviled eggs
but the real story is my signature nachos
because i am the nachomaster
Care to elaborate on the 'chos?
like moms taco 'chos? Or something else
Post by: kansas_troll_patrol on March 09, 2020, 09:20:53 AM
Smoked at 275 for ~6hrs. Salt and pepper rub and spritzed with apple juice at 4 hours
(https://i.imgur.com/tVHLq3c.jpg)
(https://i.imgur.com/0da9pEq.jpg)
Post by: Cire on March 09, 2020, 09:23:05 AM
Where'd you get those bad boys?
That looks great!
Post by: kansas_troll_patrol on March 09, 2020, 09:29:04 AM
OMG
Where'd you get those bad boys?
That looks great!
Post by: Katpappy on March 09, 2020, 01:45:40 PM
I got them from Herman's Meat Market in Topeka. After I got to thinking though that I might be able to pick them up at Call Hall and save myself a trip to Topeka. Has anyone had luck buying meat from the university?Are you from Topeka. Herman's is great but expensive. BTY, tasty looking ribs.OMG
Where'd you get those bad boys?
That looks great!
Post by: kansas_troll_patrol on March 09, 2020, 04:09:40 PM
I got them from Herman's Meat Market in Topeka. After I got to thinking though that I might be able to pick them up at Call Hall and save myself a trip to Topeka. Has anyone had luck buying meat from the university?Are you from Topeka. Herman's is great but expensive. BTY, tasty looking ribs.OMG
Where'd you get those bad boys?
That looks great!
I suppose I'm still from Topeka. I moved to MHK in 2010 and have lived here since. We bought a home in 2013. But I don't know how long I have to be here before I'm from MHK.
Post by: meow meow on March 09, 2020, 04:18:20 PM
Post by: stunted on March 25, 2020, 09:56:07 AM
A5 wagyu. Hope I dont eff this up
Post by: star seed 7 on March 25, 2020, 09:57:22 AM
Post by: stunted on March 25, 2020, 10:10:47 AM
It's all fat :barf:
It's supposed to be like eating butter :drool:
Post by: pissclams on March 25, 2020, 10:26:07 AM
Post by: XocolateThundarr on March 25, 2020, 11:02:15 AM
(https://i5.walmartimages.com/asr/63313e8d-927e-4ebd-b2bf-269672bd81d1_1.2777d985fa9cdc1afbd2f3738474afb3.jpeg)
Post by: catastrophe on March 25, 2020, 11:28:00 AM
Post by: stunted on March 25, 2020, 02:48:21 PM
Post by: mocat on March 25, 2020, 03:04:22 PM
Post by: ChiComCat on March 25, 2020, 03:05:40 PM
that is an incredible shredded hash brown machinewaffle makers are an incredible shredded hash brown machine
Post by: XocolateThundarr on March 25, 2020, 03:12:42 PM
Post by: kansas_troll_patrol on March 25, 2020, 09:01:37 PM
(https://i.imgur.com/8j0xH7j.jpg)
Post by: bucket on March 25, 2020, 09:04:10 PM
Post by: 8manpick on March 25, 2020, 09:04:39 PM
I used the opportunity while working at home to fire up the drum. I'm still surprised how steady this smoker is. Once it hits a temp, it just sits there. I did throw these in the oven on broil to crisp up the skin at the end. I should have wrapped the tops in foil. They turned out really good. They had a clean bite, nice smoky flavor and crisp skin. I think I'm gonna throw some sausage and ribs on the smoker on Friday. I'm sure at some point my wife will tell me I'm smoking too much, but that hasn't happened yet.Looks great! What's the rack you're using?
(https://i.imgur.com/8j0xH7j.jpg)
Post by: kansas_troll_patrol on March 25, 2020, 09:11:21 PM
Why on Earth would your wife say that?! :drool:
Because I had lined up a menu for the the next week that included a smoked item every day. Tomorrow it's cold smoked deviled eggs.
Post by: kansas_troll_patrol on March 25, 2020, 09:15:59 PM
I used the opportunity while working at home to fire up the drum. I'm still surprised how steady this smoker is. Once it hits a temp, it just sits there. I did throw these in the oven on broil to crisp up the skin at the end. I should have wrapped the tops in foil. They turned out really good. They had a clean bite, nice smoky flavor and crisp skin. I think I'm gonna throw some sausage and ribs on the smoker on Friday. I'm sure at some point my wife will tell me I'm smoking too much, but that hasn't happened yet.Looks great! What's the rack you're using?
(https://i.imgur.com/8j0xH7j.jpg)
Post by: halfEmpty on March 25, 2020, 09:22:47 PM
that is an incredible shredded hash brown machinewaffle makers are an incredible shredded hash brown machine
This
Post by: halfEmpty on March 25, 2020, 09:24:37 PM
i had some a5 at providence (on melrose ave) in los angeles. p good.
I had it in San Diego, consultant took me out for dinner. I was going to order the standard ribeye, but once they all started ordering the wagyu I joined in
Post by: pissclams on March 25, 2020, 09:30:33 PM
Post by: stunted on March 29, 2020, 01:55:39 PM
Post by: tdaver on March 29, 2020, 06:39:37 PM
I’ve been waiting all day for this. Definitely going to overeat.
Post by: waks on March 30, 2020, 02:52:36 AM
Post by: GregKSU1027 on March 30, 2020, 11:40:47 PM
I’m looking at an enclosed Char Broil 4 Burner performance, 36k BTU’s think it would be nice for this spring and summer. TIA goEMAW
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Post by: Spracne on March 31, 2020, 12:43:15 AM
Hello all. I’m moving on from a charcoal Weber entry level grill, looking at moving into the realm of a 4 burner gas grill. If you have any suggestions please let me know.
I’m looking at an enclosed Char Broil 4 Burner performance, 36k BTU’s think it would be nice for this spring and summer. TIA goEMAW
Sent from my iPhone using Tapatalk
Have you looked at the Vogner CharKing Imperial? Top of the line gas grill. You really taste the meat instead of the heat on these guys.
Post by: Kat Kid on March 31, 2020, 06:27:36 AM
Post by: pissclams on March 31, 2020, 08:54:08 AM
I have never felt like you taste the gas grill. I can’t stand anything that has been cooked with lighter fluid or cheap charcoal tho. My mom has a BGE and I love it.
that's funny because i'm the complete opposite.
when it comes to grilled meatballs, i prefer mine cooked in a sous vide bath of lighter fluid and charcoal juice
Post by: Kat Kid on March 31, 2020, 09:37:04 AM
Post by: GregKSU1027 on March 31, 2020, 09:45:06 AM
Love the king of the hill reference. Hank would be the guy I would go to for all of propane and propane accesoriesHello all. I’m moving on from a charcoal Weber entry level grill, looking at moving into the realm of a 4 burner gas grill. If you have any suggestions please let me know.
I’m looking at an enclosed Char Broil 4 Burner performance, 36k BTU’s think it would be nice for this spring and summer. TIA goEMAW
Sent from my iPhone using Tapatalk
Have you looked at the Vogner CharKing Imperial? Top of the line gas grill. You really taste the meat instead of the heat on these guys.
Post by: GregKSU1027 on March 31, 2020, 09:51:11 AM
Clams splashing some lighter fluid on his face and then turning to the camera like Jack Palance.Real talk KK, we have been grilling in the evenings the last week and been looking at an upgrade mainly because charcoal is a pain in the ass and some can taste the lighter fluid. Surprisingly the Home depot in manhattan is still open and so is ACE hardware so i have been told to go "shopping". lol
Post by: michigancat on March 31, 2020, 10:09:52 AM
Post by: Kat Kid on March 31, 2020, 10:12:31 AM
https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1 (https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1)
Post by: GregKSU1027 on March 31, 2020, 10:14:06 AM
people use charcoal and don't use a chimney starter?lol yes I don't have a coals table.
Post by: Trim on March 31, 2020, 10:26:50 AM
I bought mine assembled. I've got one of these and it is fine.
https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1 (https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1)
This is exactly what I have, works great. Easy to get new grates and other parts that wear out quicker than others and make it last a while. Add 100 to the model # for each additional burner you want/need. Make sure you get a Spirit and not a Spirit II; the II makes you put the tank on the side and wastes space.
Post by: GregKSU1027 on March 31, 2020, 10:39:20 AM
Yeah why in the eff would you build a grill that doesn't store the propane tank??? SOOO dumb!I bought mine assembled. I've got one of these and it is fine.
https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1 (https://www.weber.com/US/en/grills/gas-grills/spirit-series/46110001.html?cgid=107390#start=1)
This is exactly what I have, works great. Easy to get new grates and other parts that wear out quicker than others and make it last a while. Add 100 to the model # for each additional burner you want/need. Make sure you get a Spirit and not a Spirit II; the II makes you put the tank on the side and wastes space.
Post by: Trim on March 31, 2020, 10:43:57 AM
Post by: GregKSU1027 on March 31, 2020, 10:45:54 AM
And you should be able to find a store that will have it at a good price plus deliver it to you assembled and haul away your old one for free. Tip them.my brother without a doubt is getting the old grill. But if they end up delivering it you bet imma tip em untraceable cash...
Post by: star seed 7 on March 31, 2020, 10:54:21 AM
School my lggiq
Post by: XocolateThundarr on March 31, 2020, 10:55:12 AM
And you should be able to find a store that will have it at a good price plus deliver it to you assembled and haul away your old one for free. Tip them.
Or you could rip it apart with your bare hands and throw it in the dumpster. Save the tank tho.
Post by: GregKSU1027 on March 31, 2020, 10:59:56 AM
What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Post by: GregKSU1027 on March 31, 2020, 11:00:59 AM
Sorry i can't afford whatever fancy schmancy rig you may be using at the crib XTAnd you should be able to find a store that will have it at a good price plus deliver it to you assembled and haul away your old one for free. Tip them.
Or you could rip it apart with your bare hands and throw it in the dumpster. Save the tank tho.
Post by: XocolateThundarr on March 31, 2020, 11:05:15 AM
Post by: Spracne on March 31, 2020, 11:06:00 AM
What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
Post by: Trim on March 31, 2020, 11:38:45 AM
And you should be able to find a store that will have it at a good price plus deliver it to you assembled and haul away your old one for free. Tip them.
Or you could rip it apart with your bare hands and throw it in the dumpster. Save the tank tho.
:lol: Forgot about that.
Post by: GregKSU1027 on March 31, 2020, 11:45:01 AM
Well neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
Post by: bucket on March 31, 2020, 11:47:00 AM
Well neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
Post by: GregKSU1027 on March 31, 2020, 11:48:00 AM
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Post by: Spracne on March 31, 2020, 11:49:17 AM
Well neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
This is true. Women are sexual beasts who lack self-control and logic.
Post by: GregKSU1027 on March 31, 2020, 11:50:08 AM
Lmao! Read what i said earlier lolWell neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
This is true. Women are sexual beasts who lack self-control and logic.
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Post by: Spracne on March 31, 2020, 11:54:14 AM
Lmao! Read what i said earlier lolWell neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
This is true. Women are sexual beasts who lack self-control and logic.
Sent from my iPhone using Tapatalk
Nope. Expect bacchanalian gangbangs 24/7/365 whenever you're working or away from the house. It is known.
Post by: GregKSU1027 on March 31, 2020, 11:54:42 AM
Aye aye will keep an eye on it!Lmao! Read what i said earlier lolWell neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
This is true. Women are sexual beasts who lack self-control and logic.
Sent from my iPhone using Tapatalk
Nope. Expect bacchanalian gangbangs 24/7/365 whenever you're working or away from the house. It is known.
Sent from my iPhone using Tapatalk
Post by: Trim on March 31, 2020, 11:59:47 AM
Post by: meow meow on March 31, 2020, 12:24:57 PM
Post by: GregKSU1027 on March 31, 2020, 12:25:34 PM
so is greg's gf the 4th, or is she living there rent-free as they say in lawrencetucky?4th bub
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Post by: GregKSU1027 on March 31, 2020, 12:25:48 PM
I think Winters lived in a setup like that once.Can confirm
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Post by: star seed 7 on March 31, 2020, 01:05:42 PM
Post by: meow meow on March 31, 2020, 01:12:39 PM
Post by: Trim on March 31, 2020, 01:15:55 PM
I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Post by: michigancat on March 31, 2020, 01:39:33 PM
Lmao! Read what i said earlier lolWell neither. I graduate this spring have a job here in town and splitting rent 4 ways is baller. Tryna save up and my girlfriend is still in grad school so she will be living with me and everyone splitting rent til she gets out and we can get our own place.What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?from what i have been reading its pretty much about just having more space to be able to cook bigger quantities at once. I'm tryna keep price down because well not really working all that much but i have the money for one under $300. Where i'll be living with three other people next year i'm looking at one that i can cook alot with.
School my lggiq
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
Grad school or victory lap?
I wouldn't be cool with your girlfriend living with the gang.
This is true. Women are sexual beasts who lack self-control and logic.
Sent from my iPhone using Tapatalk
Nope. Expect bacchanalian gangbangs 24/7/365 whenever you're working or away from the house. It is known.
lol I thought it was about a chick ruining that frat house man cave vibe and not the gang bangs
Post by: ChiComCat on March 31, 2020, 01:44:15 PM
lol I thought it was about a chick ruining that frat house man cave vibe and not the gang bangs
to clarify, michigancat does think there will be gang bangs, just that they won't be a big deal
Post by: star seed 7 on March 31, 2020, 02:16:16 PM
I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Post by: Trim on March 31, 2020, 02:19:15 PM
I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Aw yeah.
Post by: waks on March 31, 2020, 02:49:26 PM
:lol:I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Aw yeah.
Post by: XocolateThundarr on March 31, 2020, 02:55:25 PM
I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Aw yeah.
(https://i.gifer.com/IEe.gif)
Post by: Institutional Control on March 31, 2020, 07:29:05 PM
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Post by: Kat Kid on March 31, 2020, 09:40:23 PM
I can’t imagine anyone preferring a gas grill. I also can’t imagine using lighting fluid when a charcoal chimney is only about $15.
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I may go out and get a regular ass Weber and a chimney for my house. The normal problem that it takes too long is kind of out the window, but it is super easy to just grill some burgers, brats, dogs, or steaks which is like 95% of what I grill at home and it is solid enough on a gas and much easier quicker.
Post by: catastrophe on March 31, 2020, 10:54:30 PM
I've never taken advantage of it, but our house has an outdoor gas line so you can hook up a grill to endless natural gas. Can't beat that for convenience.
Post by: kitten_mittons on March 31, 2020, 10:57:34 PM
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Post by: Cire on April 01, 2020, 05:52:29 AM
Just kind of depends on what I’m cooking and how much time I have.
Chimney starter all the time. Haven’t bought lighter fluid in years.
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Post by: XocolateThundarr on April 01, 2020, 08:44:00 AM
Post by: GregKSU1027 on April 01, 2020, 05:57:04 PM
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Post by: kansas_troll_patrol on April 03, 2020, 02:09:25 PM
(https://i.imgur.com/elTthRu.jpg)
(https://i.imgur.com/SPcb1Tl.jpg)
(https://i.imgur.com/0gIpufg.jpg)
(https://i.imgur.com/LmXju8q.jpg)
Post by: meow meow on April 03, 2020, 02:17:13 PM
Post by: pissclams on April 03, 2020, 02:29:50 PM
Post by: cDubya on April 03, 2020, 08:36:54 PM
Post by: Institutional Control on April 03, 2020, 09:21:25 PM
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Post by: tdaver on April 03, 2020, 09:28:40 PM
Grilling some ‘zas and pounding some IPAs tonight
Post by: meow meow on April 04, 2020, 10:56:55 AM
Post by: Katpappy on April 04, 2020, 11:18:55 AM
Post by: cDubya on April 04, 2020, 01:44:33 PM
Post by: mocat on April 04, 2020, 03:54:40 PM
Post by: cDubya on April 04, 2020, 05:23:49 PM
Post by: wetwillie on April 04, 2020, 05:26:05 PM
Post by: DaBigTrain on April 04, 2020, 05:36:47 PM
Post by: kansas_troll_patrol on April 04, 2020, 08:19:10 PM
Post by: cDubya on April 06, 2020, 03:45:34 PM
Post by: meow meow on April 06, 2020, 04:10:24 PM
Post by: Katpappy on April 06, 2020, 05:15:11 PM
Post by: Cire on April 06, 2020, 09:13:32 PM
I have a butt on now!
Post by: 8manpick on April 07, 2020, 07:59:08 AM
Cold smoked pepper jack cheese with wild ramps. Can't wait to try it after a few weeks!
I need a bit more process explanation here...
-Ramps mixed into melted pepper jack? Or did you make your own cheese?
-Any melting salts or anything to do that without the cheese breaking?
-What is your cold smoke set up?
I have more questions, but I think it would be easiest if you just wrote out the instructions. Thanks in advance, looks awesome.
Post by: kansas_troll_patrol on April 07, 2020, 09:07:50 AM
Cold smoked pepper jack cheese with wild ramps. Can't wait to try it after a few weeks!
I need a bit more process explanation here...
-Ramps mixed into melted pepper jack? Or did you make your own cheese?
-Any melting salts or anything to do that without the cheese breaking?
-What is your cold smoke set up?
I have more questions, but I think it would be easiest if you just wrote out the instructions. Thanks in advance, looks awesome.
He's so right. Please tell us.
Post by: AST on April 07, 2020, 08:34:48 PM
Smoked a brisket on the offset for the first time in a while Saturday. Here is just before the wrap in butcher paper.
(https://i.imgur.com/I9gxX22.jpg)
Turned into sandwiches the last couple nights. Fatty brisket, baby Swiss, dill pickles, horseradish sauce, and sautéed jalapeño peppers on griddled rye bread.
(https://i.imgur.com/xPuPQ9a.jpg)
Keep the beers cold and coals hot guys.
Post by: DaBigTrain on April 07, 2020, 09:25:10 PM
Post by: Spracne on April 07, 2020, 10:17:46 PM
Post by: Kat Kid on April 08, 2020, 08:18:41 AM
Post by: waks on April 08, 2020, 08:40:37 AM
Post by: Katpappy on April 08, 2020, 10:50:31 AM
(https://media0.giphy.com/media/Z6f7vzq3iP6Mw/giphy.gif)
Post by: mocat on April 08, 2020, 10:56:53 AM
Post by: AST on April 08, 2020, 11:32:46 AM
Dude, you should really train a bunch of chefs and open a restaurant.
When and if I ever have enough money to not actually have to worry about making a living, I might do that. Way too stressful and way to small of margins for me personally to handle doing it as a sole source of income. The countries current economical state shows that as restaurants are laying off employees and/or shuttering at an alarming state. I no it is an extreme outside influence that is causing it, but it goes to show what is first to go when the going gets tough.
Post by: AST on April 08, 2020, 11:35:34 AM
AST can you post your dry rub again? i'm sure it's here somewhere but
Equal parts coarse kosher salt & coarse ground pepper. Very important they are both coarse. Then a wee amount of garlic chowder. If I am doing beef ribs, I add a little chili chowder. Pork rub is completely different. I will try to remember to post that this evening before the beer gets ahold of me.
Post by: AST on April 08, 2020, 11:37:23 AM
Post by: mocat on April 08, 2020, 01:12:50 PM
AST can you post your dry rub again? i'm sure it's here somewhere but
Equal parts coarse kosher salt & coarse ground pepper. Very important they are both coarse. Then a wee amount of garlic chowder. If I am doing beef ribs, I add a little chili chowder. Pork rub is completely different. I will try to remember to post that this evening before the beer gets ahold of me.
thanks
Post by: catastrophe on April 08, 2020, 02:16:22 PM
Post by: tdaver on April 08, 2020, 02:27:36 PM
I have this pic saved on my phone. I’m pretty sure it’s the pork rub AST posted in this thread a few years ago.AST can you post your dry rub again? i'm sure it's here somewhere but
Equal parts coarse kosher salt & coarse ground pepper. Very important they are both coarse. Then a wee amount of garlic chowder. If I am doing beef ribs, I add a little chili chowder. Pork rub is completely different. I will try to remember to post that this evening before the beer gets ahold of me.
(https://uploads.tapatalk-cdn.com/20200408/11b1e227a49cd3c7ead52cf83a42482a.jpg)
Post by: pissclams on April 08, 2020, 02:57:01 PM
Post by: meow meow on April 08, 2020, 02:59:22 PM
Post by: AST on April 08, 2020, 06:16:14 PM
damn 'clams chill. you lashing out at ast won't bring korn back.
It is all good. It says “piss” right in his moniker. We know what we are in for with him.
Post by: kansas_troll_patrol on April 10, 2020, 08:33:36 AM
(https://i.imgur.com/TrQO3b2.jpg)
Post by: Spracne on April 10, 2020, 10:51:36 AM
I tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun.
(https://i.imgur.com/TrQO3b2.jpg)
Well? How did it turn out?
Post by: AST on April 10, 2020, 02:21:18 PM
Post by: Cire on April 10, 2020, 02:56:22 PM
Did a spatch Peruvian chicken
Test kitchen recipe a few weeks ago
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Post by: AST on April 10, 2020, 03:02:31 PM
Post by: Katpappy on April 10, 2020, 04:14:58 PM
I tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun.
(https://i.imgur.com/TrQO3b2.jpg)
Well? How did it turn out?
Could you tell us what your favorite smoke flavor is for chicken, beef, ribs, and salmon.
Post by: cDubya on April 10, 2020, 08:10:20 PM
Okay, so I only have a few pics, but it was crazy simple.Cold smoked pepper jack cheese with wild ramps. Can't wait to try it after a few weeks!
I need a bit more process explanation here...
-Ramps mixed into melted pepper jack? Or did you make your own cheese?
-Any melting salts or anything to do that without the cheese breaking?
-What is your cold smoke set up?
I have more questions, but I think it would be easiest if you just wrote out the instructions. Thanks in advance, looks awesome.
Store bought pepper jack, a couple dozen ramps (all a matter of taste and availability)...
I used 2 1/2lb of cheese and 30-ish ramps.
Melt cheese low and slow so as not to separate the oils from the cheese too much (low/medium low on stove top).
Once cheese is melted, add finely chopped ramps and stir until combined.
Quickly transfer cheese/ramp mix to wax paper/oil lined dish of choice for refrigeration.
Chill until solid.
Remove ramp cheese from dish(es) and place on open rack that will allow airflow.
I cold smoked mine with a pellet maze for ~2 1/2 hours. Color was amazing, but taste is TBD as they are refrigerating/aging for the next 3 weeks.
Key to cold smoke is keeping the cheese at <90°. The maze pellet smoker stayed around 82-86°, but ymmv. Keep a close eye on it.
Hope this has enough detail, but feel free to ask follow ups. Sorry, but I forgot to snap pics of the double boiler step.
We vacuum packed the cheese in 3 different packages and will let them age for longer periods as we taste.
(https://uploads.tapatalk-cdn.com/20200411/14a95f4ffbcca25bb7b142b8e35c09d0.jpg)(https://uploads.tapatalk-cdn.com/20200411/71e1c381e63dc7ccd9431b695ee37d02.jpg)(https://uploads.tapatalk-cdn.com/20200411/acd1dee82c948d155d48746e13cf497d.jpg)(https://uploads.tapatalk-cdn.com/20200411/fc038f4c800ad4b8eb25be35d8bd2e91.jpg)(https://uploads.tapatalk-cdn.com/20200411/69f283d2f8bbc4a6e14faa681a8cc13a.jpg)
Post by: tdaver on April 10, 2020, 08:17:38 PM
Post by: tdaver on April 10, 2020, 08:18:49 PM
(https://uploads.tapatalk-cdn.com/20200411/42ade8f1114a8deee35a8c5286f0d17f.jpg)
Flank steak and green stuff tonight :drool:
Post by: Cire on April 10, 2020, 08:28:25 PM
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Post by: cDubya on April 12, 2020, 09:34:11 AM
Post by: 8manpick on April 12, 2020, 10:07:43 AM
Post by: AST on April 15, 2020, 05:53:15 PM
(https://i.imgur.com/nR2ibFe.jpg)
(https://i.imgur.com/h13zCEX.jpg)
In before someone says that just looks like melted cheese. Like, I know man.
Post by: star seed 7 on April 15, 2020, 05:54:33 PM
Post by: AST on April 15, 2020, 05:57:13 PM
What is a Lucy?
More commonly known as a “Juicy Lucy.” A burger stuffed full of cheese and cooked so that when you bite/cut into it the cheese oozes out like lava. 2 bars in Minneapolis still feud over its origin to this day.
Post by: cDubya on April 15, 2020, 05:58:31 PM
What is a Lucy?Juicy Lucy. Burger with cheese in the middle. Liquifies during grilling and is amazing.
Post by: cDubya on April 15, 2020, 05:59:46 PM
*shakesfist*
Post by: AST on April 15, 2020, 06:01:15 PM
Damn WV dial-up internet strikes again!
*shakesfist*
:ROFL:
Post by: DaBigTrain on April 15, 2020, 06:31:51 PM
Post by: catastrophe on April 15, 2020, 06:34:19 PM
Post by: 8manpick on April 15, 2020, 06:37:46 PM
(https://uploads.tapatalk-cdn.com/20200415/e1aed3da3f2d1500102eb51a51e922f8.jpg)
(https://uploads.tapatalk-cdn.com/20200415/3f75bff329ffdb4e97796d9daa33df15.jpg)
(https://uploads.tapatalk-cdn.com/20200415/29f9e2bbdd520d3db76a470c74aea2e7.jpg)
Post by: AST on April 15, 2020, 06:40:30 PM
Post by: catastrophe on April 15, 2020, 07:07:54 PM
Post by: nicname on April 16, 2020, 10:45:07 AM
Post by: Cire on April 16, 2020, 07:22:48 PM
Forgot to post my sausage smoking over the weekendThat looks awesome
(https://uploads.tapatalk-cdn.com/20200415/e1aed3da3f2d1500102eb51a51e922f8.jpg)
(https://uploads.tapatalk-cdn.com/20200415/3f75bff329ffdb4e97796d9daa33df15.jpg)
(https://uploads.tapatalk-cdn.com/20200415/29f9e2bbdd520d3db76a470c74aea2e7.jpg)
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Post by: tdaver on April 18, 2020, 08:59:46 PM
Friend had a turkey and asked me to cook it. Should have taken a drumstick as tax.
Post by: kansas_troll_patrol on April 18, 2020, 10:38:23 PM
I tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun.
(https://i.imgur.com/TrQO3b2.jpg)
Well? How did it turn out?
Could you tell us what your favorite smoke flavor is for chicken, beef, ribs, and salmon.
I've yet to smoke salmon. It's on my list, just hasn't happened. As far as other meats I typically use mostly hickory mixed with some sort of fruit wood.
Post by: Katpappy on April 19, 2020, 01:31:44 PM
Post by: kansas_troll_patrol on April 20, 2020, 10:38:22 AM
k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.
One of my favorite things about smoking is trying out different combinations. Choosing when/if to wrap, types of wood, temp, water pan vs no water pan. There are so many things to mess with. One great piece of advice I saw in an Aaron Franklin video was to only change one thing per cook. That way you can identify if you like that change or not.
Post by: Katpappy on April 20, 2020, 03:12:31 PM
k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.
One of my favorite things about smoking is trying out different combinations. Choosing when/if to wrap, types of wood, temp, water pan vs no water pan. There are so many things to mess with. One great piece of advice I saw in an Aaron Franklin video was to only change one thing per cook. That way you can identify if you like that change or not.
Good info. I think I'll start with hickory pellets and then one of the fruitwoods.
Post by: Cire on April 20, 2020, 07:22:26 PM
(https://uploads.tapatalk-cdn.com/20200421/3793200e63879e12f6d4e6935bc0f3cb.jpg)
Carne asada from bonito Michoacán
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Post by: DaBigTrain on April 20, 2020, 09:18:30 PM
Post by: Cire on April 23, 2020, 05:56:30 PM
(https://uploads.tapatalk-cdn.com/20200423/6bcf07356315527e3dbb9e4e46e9e151.jpg)
(https://uploads.tapatalk-cdn.com/20200423/ea45b5ddcdd4be2450460896f7757905.jpg)
(https://uploads.tapatalk-cdn.com/20200423/e1cd99392a0822a17bfcb2d0ff62e9b4.jpg)
(https://uploads.tapatalk-cdn.com/20200423/d6a1dc39e5b0e1ee7030ff7274e1a4f8.jpg)
(https://uploads.tapatalk-cdn.com/20200423/26fc767b17ac16178c8b1ccd176e0658.jpg)
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Post by: cDubya on April 23, 2020, 06:42:56 PM
Post by: Cire on April 23, 2020, 06:48:25 PM
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Post by: cDubya on April 23, 2020, 06:52:26 PM
I bet ramps would be really good in some slawHa! You know it!
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Bought another 2 pounds today...
Too bad they're earmarked for other projects lol
Post by: meow meow on April 24, 2020, 09:45:45 AM
Post by: AST on April 24, 2020, 07:16:35 PM
Post by: AST on April 24, 2020, 07:21:51 PM
(https://i.imgur.com/9bVYT8j.jpg)
(https://i.imgur.com/2kIo4en.jpg)
Post by: TaqMan on April 24, 2020, 07:38:23 PM
Post by: AST on April 24, 2020, 07:48:05 PM
Good God, please tell me you didn't eat all three of those gut bombs?
Uh, ok. I did not eat all 3 of those. Now you have made me a liar. Are you happy with yoursef?
Post by: steve dave on April 24, 2020, 07:58:22 PM
Post by: TaqMan on April 24, 2020, 08:01:59 PM
Post by: AST on April 24, 2020, 08:15:50 PM
AST, thank you for your contributions here.
You are welcome for me keeping a detailed diary of my impending heart disease and ultimate demise.
Post by: Cire on April 24, 2020, 08:46:34 PM
Went low rent tonight. Pre-made jalapeno & cheddar sausages. Grill and served up on toasted buns with sauteed jalapenos & onions, cheddar cheese, and mustard. Side of Takis & Ranch Water to wash it all down.Hell yeah.
(https://i.imgur.com/9bVYT8j.jpg)
(https://i.imgur.com/2kIo4en.jpg)
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Post by: kansas_troll_patrol on April 27, 2020, 02:04:12 PM
(https://i.imgur.com/3UuNQY7.jpg)
Post by: meow meow on April 27, 2020, 02:31:09 PM
Post by: kansas_troll_patrol on April 27, 2020, 02:39:27 PM
what did they look like when you cut into them?
Not inspiring enough to take a picture. They were okay. My first round of beef ribs were much better.
Post by: Cire on April 27, 2020, 07:32:16 PM
Nailed the skin, clean bite
(https://uploads.tapatalk-cdn.com/20200428/bb40ec80f259e1656f4f9e0d83fb9eee.jpg)
(https://uploads.tapatalk-cdn.com/20200428/db84c8a8fdb316fad85ce4afc10b69a4.jpg)
(https://uploads.tapatalk-cdn.com/20200428/be809c758833510f191b6f9987c9760c.jpg)
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Post by: pissclams on April 27, 2020, 07:50:46 PM
Post by: AST on April 27, 2020, 07:52:42 PM
Post by: 8manpick on April 27, 2020, 07:55:57 PM
Post by: star seed 7 on April 27, 2020, 08:17:12 PM
Post by: pissclams on April 28, 2020, 03:09:59 PM
Post by: Cire on April 28, 2020, 09:45:58 PM
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Post by: Cire on April 28, 2020, 09:47:08 PM
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Post by: AST on May 01, 2020, 07:49:26 PM
Got an outdoor Blackstone griddle today. Verdict is awesome although I wish it got a little hotter. Patience and great food will come.
Smash burger with white cheddar, fried onions & jalapenos, bacon
(https://i.imgur.com/xOJzjUP.jpg)
(https://i.imgur.com/rMW7Xs8.jpg)
(https://i.imgur.com/ogKlT8N.jpg)
Post by: AST on May 01, 2020, 07:49:40 PM
(https://i.imgur.com/rZzfp5v.jpg)
Post by: wetwillie on May 01, 2020, 08:21:38 PM
Post by: pissclams on May 01, 2020, 08:39:13 PM
Post by: waks on May 02, 2020, 04:32:22 AM
Post by: DaBigTrain on May 02, 2020, 08:43:52 AM
Post by: AST on May 02, 2020, 11:22:32 AM
Post by: BW on May 02, 2020, 11:26:01 AM
Anyone ever smoked a ham? Thinking about giving it a go on Sunday.Did for Easter. Essentially, doubke smoked a spiral ham. Was damn tasty.
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Post by: Cire on May 02, 2020, 11:42:44 AM
Smoking 2 prime packers, 2 picnic shoulders, & 10lbs sausage tonight. Having a free neighborhood bbq in my front yard tomorrow for people to grab food & go. Also have slaw & beans. People need a pick-me-up right now.Hero
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Post by: AST on May 02, 2020, 11:52:14 AM
Smoking 2 prime packers, 2 picnic shoulders, & 10lbs sausage tonight. Having a free neighborhood bbq in my front yard tomorrow for people to grab food & go. Also have slaw & beans. People need a pick-me-up right now.Hero
Sent from my iPhone using Tapatalk
That seems a tad strong-worded.
Post by: kitten_mittons on May 02, 2020, 12:09:11 PM
SUPER HEROSmoking 2 prime packers, 2 picnic shoulders, & 10lbs sausage tonight. Having a free neighborhood bbq in my front yard tomorrow for people to grab food & go. Also have slaw & beans. People need a pick-me-up right now.Hero
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That seems a tad strong-worded.
Sent from my SM-G975U using Tapatalk
Post by: cDubya on May 02, 2020, 08:05:36 PM
Post by: AST on May 02, 2020, 08:28:26 PM
Post by: Cire on May 02, 2020, 09:42:03 PM
Next weekend. It. Is. On. Those bad boys were just packaged yesterday, less than 10 miles from our house. As Tyler Childers says... Eatin' Big Time! (https://uploads.tapatalk-cdn.com/20200503/f7da59c1808ae28538e4983cbd66a735.jpg)Hell yes!
We had grilled chicken with mashed potatoes and Brussels sprouts.
My wife made mashed potatoes with green onions and I pretended the green onions were ramps
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Post by: AST on May 02, 2020, 10:19:31 PM
(https://i.imgur.com/omTJQql.jpg)
2 bone-in shoulders on the Horizon
(https://i.imgur.com/nauyYMw.jpg)
Post by: Spracne on May 02, 2020, 10:25:16 PM
Post by: AST on May 02, 2020, 10:30:07 PM
That looks delicious... and expensive... :eek:
Less than dinner for 2 at a decent but not top tier steak house. But this will provide a meal for about 100 people in my hood tomorrow.
Serious, Costco had $3.19/lb prime brisket. That is choice price range most of the time.
Post by: pissclams on May 02, 2020, 10:50:39 PM
Post by: Cire on May 02, 2020, 11:10:46 PM
I have had success with whole
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Post by: Cire on May 02, 2020, 11:12:24 PM
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Post by: AST on May 03, 2020, 08:22:39 AM
(https://i.imgur.com/nrNOfXx.jpg)
Pork done
(https://i.imgur.com/PjFTV4K.jpg)
Just dropped sausage
(https://i.imgur.com/3tjqooH.jpg)
And veggies for pinto beans
(https://i.imgur.com/f65PHRv.jpg)
Post by: cDubya on May 03, 2020, 08:28:30 AM
Post by: steve dave on May 03, 2020, 08:31:56 AM
Post by: AST on May 03, 2020, 08:35:29 AM
AST, are you still using the rub recipe I got from you years ago? I can't seem to get bark quite as dark as you have on that butt.
Yes, same rub
Post by: AST on May 03, 2020, 08:36:09 AM
I ordered a griddle top to put on my gas grill because I don't have the space for a blackstone and a grill on my deck. I want one bad though.
That works just fine.
Post by: meow meow on May 03, 2020, 09:47:40 AM
also, very nice thing you are doing for your neighbors
Post by: AST on May 03, 2020, 10:13:23 AM
AST, need some picks when you slice that brisket up, as well as these beans.
also, very nice thing you are doing for your neighbors
Will do my best!
Pulled some left over brisket flat out of the freezer. That and bacon going in the beans.
(https://i.imgur.com/WbeK5Xa.jpg)
Post by: cDubya on May 03, 2020, 10:19:08 AM
:excited:
Post by: AST on May 03, 2020, 10:33:34 AM
Going to grind our own burger today, will update with pics when completed.
:excited:
Excited to see this. I have always wanted to do more grinding and blending but damn, can’t find the time.
Post by: cDubya on May 03, 2020, 10:38:27 AM
Same here. Finally made it a priority and picked up some sliced pork belly and quality chuck roast at the same place we snagged those tomahawks. Gonna be fun!Going to grind our own burger today, will update with pics when completed.
:excited:
Excited to see this. I have always wanted to do more grinding and blending but damn, can’t find the time.
Post by: KST8FAN on May 03, 2020, 10:58:58 AM
Tom
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Post by: AST on May 03, 2020, 11:02:38 AM
AST what kind of smoker is that sausage in?
Tom
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It is a Horizon. Has a horizontal & vertical chamber. They are the company that sold Oklahoma Joes Smokers. They cashed in and started making new ones under a different brand. That is the reason Oklahoma Joe has taken a steady nosedive in quality over the past 10 years.
Post by: AST on May 03, 2020, 11:03:59 AM
Post by: steve dave on May 03, 2020, 11:29:24 AM
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Post by: KST8FAN on May 03, 2020, 02:35:28 PM
Tom
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Post by: AST on May 03, 2020, 03:07:14 PM
(https://i.imgur.com/eJ2A1Yx.jpg)
Post by: cDubya on May 03, 2020, 05:00:28 PM
Post by: AST on May 03, 2020, 05:12:35 PM
Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
Post by: bucket on May 03, 2020, 05:48:20 PM
Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
Post by: KST8FAN on May 03, 2020, 06:42:11 PM
Tom
Sent from my SM-G973U using Tapatalk
(https://uploads.tapatalk-cdn.com/20200503/6c15f3161d1e191095db9fb3471a69c6.jpg)
Post by: cDubya on May 03, 2020, 06:57:15 PM
Alright, fine.Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
I have a whole nerdy step by step, but here they are on the skillet. They were pretty effing good lol. (https://uploads.tapatalk-cdn.com/20200503/41fdc0df9315be132f89b70ecde298cd.jpg)
Post by: DaBigTrain on May 03, 2020, 07:24:35 PM
Post by: Cire on May 03, 2020, 07:28:00 PM
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Post by: bucket on May 03, 2020, 08:37:26 PM
Alright, fine.Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
I have a whole nerdy step by step, but here they are on the skillet. They were pretty effing good lol. (https://uploads.tapatalk-cdn.com/20200503/41fdc0df9315be132f89b70ecde298cd.jpg)
Respect the jalapenos/ramps in the patty and the internal cheese.
Post by: Institutional Control on May 03, 2020, 08:47:32 PM
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Post by: Institutional Control on May 03, 2020, 08:48:55 PM
(https://uploads.tapatalk-cdn.com/20200504/8f973a375e7003d67cf7b700d1b1c296.jpg)
Sent from my iPhone using Tapatalk
Post by: AST on May 05, 2020, 07:56:03 PM
(https://i.imgur.com/SSjewSp.jpg)
Post by: Cire on May 05, 2020, 08:25:08 PM
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Post by: AST on May 09, 2020, 09:38:01 PM
(https://i.imgur.com/N3lyq6c.jpg)
(https://i.imgur.com/eZYxbAR.jpg)
No, I didn’t eat at 9:30, was late but about 8. Busy day at the casa.
Post by: DaBigTrain on May 09, 2020, 10:06:43 PM
How many different grills/smokers/cooking utilities do you have?
Post by: AST on May 09, 2020, 10:36:24 PM
AST,
How many different grills/smokers/cooking utilities do you have?
A Horizon combo horizontal/vertical offset, Oklahoma Joe horizontal offset, XL Primo ceramic, 2 Weber 22” kettles, Weber Smoky Joe, Blackstone 36” griddle, Member’s Mark 8 burner gas grill.
So however many that is.
Post by: kansas_troll_patrol on May 11, 2020, 09:31:02 AM
https://smartfirebbq.com/products/smartfire-controller-super-summer-pack
I like that it comes with 3 temp probes when other controllers in a similar price point often have only one. I had considered the Flame Boss 400, but i really hate that the controller and fan are one unit. I assume that the fan in these will fail more often than anything else, and don't want to have to pay for a full unit price if that happens with the flameboss.
Has anyone used the Smartfire? I know the DigiQ is popular around here, but the price is just a bit to high for me to consider them.
Post by: nicname on May 11, 2020, 10:00:14 AM
AST,
How many different grills/smokers/cooking utilities do you have?
A Horizon combo horizontal/vertical offset, Oklahoma Joe horizontal offset, XL Primo ceramic, 2 Weber 22” kettles, Weber Smoky Joe, Blackstone 36” griddle, Member’s Mark 8 burner gas grill.
So however many that is.
I enjoy your tv show mr. raichlen.
(https://barbecuebible.com/wp-content/uploads/2017/07/PS3-feature-image-collage.jpg)
Post by: AST on May 11, 2020, 01:23:32 PM
AST,
How many different grills/smokers/cooking utilities do you have?
A Horizon combo horizontal/vertical offset, Oklahoma Joe horizontal offset, XL Primo ceramic, 2 Weber 22” kettles, Weber Smoky Joe, Blackstone 36” griddle, Member’s Mark 8 burner gas grill.
So however many that is.
I enjoy your tv show mr. raichlen.
(https://barbecuebible.com/wp-content/uploads/2017/07/PS3-feature-image-collage.jpg)
He is one of my heros.
Post by: 8manpick on May 15, 2020, 03:54:29 PM
Post by: pissclams on May 15, 2020, 04:34:08 PM
I just threw two racks of ribs on the Weber and my thermometer just broke. I've never made ribs before :horrorsurprise: :runaway:I never cook them to temp anyway
you’ll know when they’re done by how easily they pull apart
baby back about 4 hrs, spare 5
Post by: 8manpick on May 15, 2020, 05:09:32 PM
Post by: pissclams on May 15, 2020, 08:06:22 PM
Post by: 8manpick on May 15, 2020, 08:41:56 PM
(https://uploads.tapatalk-cdn.com/20200516/29f3c67c07d7ebaf30979da5a1a52666.jpg)
Turned out fine, not great, but fine.
Post by: Brock Landers on May 15, 2020, 08:53:50 PM
Dat cutting board........
Post by: 8manpick on May 26, 2020, 12:29:41 PM
Looks pretty good for your first attempt! :thumbsup:
Dat cutting board........
Cutting board was my Christmas present this year. It's way too expensive, but man it is great. From Larch Wood Canada
Post by: Institutional Control on May 26, 2020, 12:34:34 PM
Ribs look good too.
Post by: 8manpick on May 26, 2020, 12:36:38 PM
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
Post by: waks on May 26, 2020, 12:41:23 PM
Post by: Institutional Control on May 26, 2020, 12:55:04 PM
Okay, sorry if it has been covered here previously, but I'm looking for advice on buying a smoking rig.
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
Personally, I like the ceramic smokers the best and they take up less room. I had a knock-off green egg from Lowes (Kamado) that worked great but was ruined in a move. I've had two electric and will probably never buy another.
Post by: slackcat on May 27, 2020, 07:17:45 AM
(https://mobileimages.lowes.com/product/converted/099143/099143020310_08797825.jpg?size=pdhi)
I'm able to hold temp, simple to use, heavy built and plenty of cooking area. I also have a pellet smoker/grill for quickie jobs but doesn't provide the depth of smokiness the Joe does.
Post by: AST on May 27, 2020, 07:43:18 AM
Okay, sorry if it has been covered here previously, but I'm looking for advice on buying a smoking rig.
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
I am a big fan of the Horizon brand. They were sold at Bass Pro when I bought it. It is the company that owned the Oklahoma Joe line before they sold it off. It is the original metal quality of a Joe. The cost is steep bit it will last a lifetime. Probably an heirloom smoker.
For ceramics I prefer the Primo. It’s oval shape guarantees you can cook larger cuts than its competitors on the same square footage of grill space. That is unless you have located the butcher that sells round briskets & racks of ribs.
Post by: XocolateThundarr on May 27, 2020, 08:55:07 AM
Post by: 8manpick on May 27, 2020, 02:31:40 PM
Okay, sorry if it has been covered here previously, but I'm looking for advice on buying a smoking rig.
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
I am a big fan of the Horizon brand. They were sold at Bass Pro when I bought it. It is the company that owned the Oklahoma Joe line before they sold it off. It is the original metal quality of a Joe. The cost is steep bit it will last a lifetime. Probably an heirloom smoker.
For ceramics I prefer the Primo. It’s oval shape guarantees you can cook larger cuts than its competitors on the same square footage of grill space. That is unless you have located the butcher that sells round briskets & racks of ribs.
Thanks everyone!
AST any experience with the Old Country smokers. Stumbled across this comparison review while researching the Horizons, and it seems to be pretty comparable, with a couple improvements, and maybe fewer nice accessories? Stack outlet being at grille level seems like a major plus and it would be roughly $500-700 cheaper.
https://www.bbqdryrubs.com/horizon-smokers/
Post by: AST on May 30, 2020, 04:18:53 PM
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Post by: AST on May 30, 2020, 04:23:14 PM
Okay, sorry if it has been covered here previously, but I'm looking for advice on buying a smoking rig.
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
I am a big fan of the Horizon brand. They were sold at Bass Pro when I bought it. It is the company that owned the Oklahoma Joe line before they sold it off. It is the original metal quality of a Joe. The cost is steep bit it will last a lifetime. Probably an heirloom smoker.
For ceramics I prefer the Primo. It’s oval shape guarantees you can cook larger cuts than its competitors on the same square footage of grill space. That is unless you have located the butcher that sells round briskets & racks of ribs.
Thanks everyone!
AST any experience with the Old Country smokers. Stumbled across this comparison review while researching the Horizons, and it seems to be pretty comparable, with a couple improvements, and maybe fewer nice accessories? Stack outlet being at grille level seems like a major plus and it would be roughly $500-700 cheaper.
https://www.bbqdryrubs.com/horizon-smokers/
No experience whatsoever. If that is the one you are leaning towards, pull the trigger and don’t look back. Smoke something every weekend to get a feel for it. Most of my expertise comes from trial & error, not research. Start rolling smoke brother!
Post by: Spracne on May 30, 2020, 04:38:31 PM
Have some smashers getting ready for the Blackstone. 50/50 blend of beef & axis.
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Did you harvest that axis yourself?
Post by: AST on May 30, 2020, 04:45:00 PM
No. Have not had a chance to go to south Texas in a minute so I was out. But my old man harvested it 10 days ago and brought me about 15 pounds until I can make it back down after the baby is born.Have some smashers getting ready for the Blackstone. 50/50 blend of beef & axis.
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Did you harvest that axis yourself?
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Post by: AST on May 30, 2020, 04:46:17 PM
Post by: 8manpick on May 30, 2020, 07:30:07 PM
I did! Shows up in a couple weeks.Okay, sorry if it has been covered here previously, but I'm looking for advice on buying a smoking rig.
Ideal would be a full barrel offset smoker like my dad has, but my yard isn't big enough to justify. I think I would prefer a smaller horizontal offset smoker, but I'd be open to a BGE style if someone could convince me that is the way to go. Needs to be big enough to do a full brisket or a couple slabs of ribs. As shown above, my current setup is a Weber Kettle, so pretty much anything would be an upgrade.
@AST ? @Institutional Control ? anyone else?
I am a big fan of the Horizon brand. They were sold at Bass Pro when I bought it. It is the company that owned the Oklahoma Joe line before they sold it off. It is the original metal quality of a Joe. The cost is steep bit it will last a lifetime. Probably an heirloom smoker.
For ceramics I prefer the Primo. It’s oval shape guarantees you can cook larger cuts than its competitors on the same square footage of grill space. That is unless you have located the butcher that sells round briskets & racks of ribs.
Thanks everyone!
AST any experience with the Old Country smokers. Stumbled across this comparison review while researching the Horizons, and it seems to be pretty comparable, with a couple improvements, and maybe fewer nice accessories? Stack outlet being at grille level seems like a major plus and it would be roughly $500-700 cheaper.
https://www.bbqdryrubs.com/horizon-smokers/
No experience whatsoever. If that is the one you are leaning towards, pull the trigger and don’t look back. Smoke something every weekend to get a feel for it. Most of my expertise comes from trial & error, not research. Start rolling smoke brother!
Post by: 8manpick on May 30, 2020, 07:30:33 PM
Post by: 8manpick on May 30, 2020, 08:02:33 PM
Post by: AST on May 30, 2020, 10:30:18 PM
Post by: AST on May 30, 2020, 10:34:42 PM
(https://uploads.tapatalk-cdn.com/20200531/ccf44f2b3225ab97bf83bca8e5f16a41.jpg)
(https://uploads.tapatalk-cdn.com/20200531/71dc841d7a751b035e6daa875cb834c5.jpg)
(https://uploads.tapatalk-cdn.com/20200531/63fb054ad9929e823159d2535fd219a0.jpg)
(https://uploads.tapatalk-cdn.com/20200531/ca01e5d6478f9b5a68c52b5065c67987.jpg)
(https://uploads.tapatalk-cdn.com/20200531/0d02f717364c83860d9f25cd55b180bc.jpg)
Put my burger with Swiss cheese on a brioche bun with bacon, fried onions, sautéed mushrooms & jalapeños , and a roasted ancho aioli. Potatoes roasted with garlic, rosemary, & thyme.
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Post by: 8manpick on May 30, 2020, 10:58:59 PM
Post by: steve dave on May 31, 2020, 12:04:02 AM
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Post by: pissclams on May 31, 2020, 12:26:51 AM
Post by: AST on May 31, 2020, 06:19:17 AM
what’s the appeal of the blackstone? aside from cooking in bulk, and the ability to take it places, what can it do that my cast iron can’t?
The Blackstone has yet to stink of my house while searing. It has multiple burners which is great as not everything needs to be cooked at the same temperature.
I could have made that meal inside but to have it all ready at the same time an none of it cold, it would have required 5 pans and infinite more cleanup.
Post by: pissclams on May 31, 2020, 01:11:24 PM
Post by: kansas_troll_patrol on June 07, 2020, 08:45:25 PM
Today I smoked a chicken. I'm not sure why I ever did beer can chicken, but I doubt I go back. I think I'll spatchcock moving forward.
(https://i.imgur.com/XUqeS4R.jpg)
Post by: Cire on June 07, 2020, 09:43:44 PM
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Post by: waks on June 07, 2020, 10:44:48 PM
Post by: 8manpick on June 08, 2020, 09:41:23 AM
Smoked a salmon fillet today. Had it at 160° for three hours. Got the internal temp up to 125° before I decided that was good enough. Basted with honey. I thought it turned out well enough.Any pics of the finished product? Think I saw an in process one on IG or something
Post by: waks on June 08, 2020, 03:25:17 PM
No, forgot to take anymore. Finished product isn't nearly the drastic difference from original than a butt or brisket.Smoked a salmon fillet today. Had it at 160° for three hours. Got the internal temp up to 125° before I decided that was good enough. Basted with honey. I thought it turned out well enough.Any pics of the finished product? Think I saw an in process one on IG or something
Post by: Cire on June 08, 2020, 09:08:34 PM
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Post by: 8manpick on June 09, 2020, 03:12:26 PM
(https://uploads.tapatalk-cdn.com/20200609/e9f5b68277b8e094dd4c6b6119ffff35.jpg)
(https://uploads.tapatalk-cdn.com/20200609/dc8e328937ea515aa64cb3dbe7b77592.jpg)
(https://uploads.tapatalk-cdn.com/20200609/355fb78d0caa57e017d1086ff81d3071.jpg)
New smoker showed up! :party:
Post by: Institutional Control on June 09, 2020, 04:16:35 PM
Post by: DaBigTrain on June 09, 2020, 04:41:30 PM
Post by: pissclams on June 09, 2020, 06:54:03 PM
Post by: slackcat on June 09, 2020, 09:34:55 PM
Post by: AST on June 10, 2020, 07:51:10 AM
Post by: Cire on June 10, 2020, 11:19:11 AM
(https://uploads.tapatalk-cdn.com/20200609/4f7fd327e832873f6ce45ff553c98947.jpg)That looks to be the same size as mine and I love it. Takes up some space but it will cook really good food and you can do every cut without worrying if it will fit
(https://uploads.tapatalk-cdn.com/20200609/e9f5b68277b8e094dd4c6b6119ffff35.jpg)
(https://uploads.tapatalk-cdn.com/20200609/dc8e328937ea515aa64cb3dbe7b77592.jpg)
(https://uploads.tapatalk-cdn.com/20200609/355fb78d0caa57e017d1086ff81d3071.jpg)
New smoker showed up! :party:
Sent from my iPhone using Tapatalk
Post by: IPA4Me on June 14, 2020, 05:25:21 PM
(https://uploads.tapatalk-cdn.com/20200609/4f7fd327e832873f6ce45ff553c98947.jpg)How did it so for you this weekend?
(https://uploads.tapatalk-cdn.com/20200609/e9f5b68277b8e094dd4c6b6119ffff35.jpg)
(https://uploads.tapatalk-cdn.com/20200609/dc8e328937ea515aa64cb3dbe7b77592.jpg)
(https://uploads.tapatalk-cdn.com/20200609/355fb78d0caa57e017d1086ff81d3071.jpg)
New smoker showed up! :party:
Sent from my Moto G (4) using Tapatalk
Post by: 8manpick on June 14, 2020, 06:26:03 PM
(https://uploads.tapatalk-cdn.com/20200614/805780e512d365d351d32b959666e0ad.jpg)
(https://uploads.tapatalk-cdn.com/20200614/50623e3ded34d097dd38c8a932ef3b2a.jpg)
(https://uploads.tapatalk-cdn.com/20200614/81590b01c263590821e38f17c27af963.jpg)
(https://uploads.tapatalk-cdn.com/20200614/cf19cd88b92e35d0ed257855dcb9d485.jpg)
Post by: star seed 7 on June 14, 2020, 06:53:42 PM
Post by: bucket on June 14, 2020, 07:11:47 PM
I'm in love with 8mandog
Yes. I love the food, but 8mandog is the star.
Post by: IPA4Me on June 14, 2020, 07:24:06 PM
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Post by: AST on June 14, 2020, 07:52:02 PM
Post by: 8manpick on June 14, 2020, 08:07:37 PM
Looks great. What is going on with the greens? Salsa verde, posole?Thanks, smoked some pasillas and tomatillos for some salsa
To others, yes, 8mandog is the clear star of the show
Post by: 8manpick on July 01, 2020, 10:43:37 PM
(https://uploads.tapatalk-cdn.com/20200702/1efe3f36ba46e7c16e4397694a5ec5da.jpg)
(https://uploads.tapatalk-cdn.com/20200702/3ea42acf5da7c57a9e8b2cc4d45e34d3.jpg)
(https://uploads.tapatalk-cdn.com/20200702/775ed013e7b82a91fea8cb04b98dadd0.jpg)
(https://uploads.tapatalk-cdn.com/20200702/fafb57f104f7749ac212db8a737c0206.jpg)
(https://uploads.tapatalk-cdn.com/20200702/dc416f13bdd0946b2313945918107ef1.jpg)
(https://uploads.tapatalk-cdn.com/20200702/1f2540b7c68d7904a94bf1fa429e572b.jpg)
(https://uploads.tapatalk-cdn.com/20200702/b19b27c26f2591a4b4b03d705f1da249.jpg)
Post by: 8manpick on July 01, 2020, 10:47:09 PM
Post by: Cire on July 02, 2020, 06:54:11 AM
What kind of sausages?
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Post by: DaBigTrain on July 02, 2020, 07:46:16 AM
Post by: 8manpick on July 02, 2020, 08:16:42 AM
NiceMeat just a mix of what I had: 2/3 pork butt 1/3 brisket trimmings
What kind of sausages?
Sent from my iPhone using Tapatalk
Four spice mixes, though not with the traditional meat mix: kielbasa, andouille, plain salt and pepper, spicy salt and pepper
Post by: pissclams on July 02, 2020, 11:13:01 AM
Post by: kitten_mittons on July 02, 2020, 01:14:53 PM
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Post by: 8manpick on July 02, 2020, 02:15:45 PM
Post by: 8manpick on July 02, 2020, 02:16:47 PM
Post by: DQ12 on July 02, 2020, 02:31:53 PM
Post by: kitten_mittons on July 02, 2020, 02:32:02 PM
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Post by: wetwillie on July 02, 2020, 04:44:18 PM
Burnt ends: MEH
Da Fuq
Post by: Spracne on July 02, 2020, 04:46:10 PM
Post by: 8manpick on July 02, 2020, 04:55:39 PM
I went to school with Doug Brobeck’s son throughout. His old place was Stilwell Smokehouse before it burned down the first time. Never been to Brobecks thoughTo my knowledge, I have never eaten burned ends. Sounds like peasant food.
If you're ever in the KC area try some at Brobecks (hope it's still there :pray:)
Post by: Spracne on July 02, 2020, 04:57:04 PM
Post by: kitten_mittons on July 02, 2020, 05:12:32 PM
Don't talk to Spracne about BBQ, he is from Texas. I have to make my own burnt ends around here because Texans slice it up and call it "moist" brisket. And no, I'm not lying about that, even though it sounds completely made-up.To my knowledge, I have never eaten burned ends. Sounds like peasant food.
If you're ever in the KC area try some at Brobecks (hope it's still there :pray:)
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Post by: waks on July 02, 2020, 07:07:54 PM
If I just want a sauce vehicle, I’ll buy some wonder breadWut
Post by: tdaver on July 02, 2020, 11:53:40 PM
Post by: waks on July 03, 2020, 01:54:22 PM
Just picked up two points today. Burnt ends this weekend :excited:Where does one find just the point? I can only ever seem to find flats.
Post by: kitten_mittons on July 03, 2020, 02:00:06 PM
It's good for me because I rarely need that much brisket, so I can make burnt ends and brisket in a much more reasonable amount.
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Post by: tdaver on July 03, 2020, 02:16:12 PM
Post by: waks on July 03, 2020, 04:17:45 PM
Post by: DaBigTrain on July 03, 2020, 04:26:05 PM
Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?Is MHK Meats not open anymore?
Post by: DaBigTrain on July 03, 2020, 04:27:50 PM
Damn, just looked it up and they closed at the end of 2019. I know a bunch of the partners/owners.Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?Is MHK Meats not open anymore?
Post by: kitten_mittons on July 03, 2020, 04:34:18 PM
Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?According to Hyvee's website, you can ask the butcher to separate them, but I don't know if they'll sell them separately. You can always ask, though.
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Post by: AST on July 05, 2020, 09:18:14 AM
.
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Post by: KST8FAN on July 05, 2020, 09:43:10 AM
Levi and I smoking his first brisket today. 1st step in teaching him to become a legendary pit-master(https://uploads.tapatalk-cdn.com/20200705/1cec625fe2c167cc0af734d245ac23da.jpg)We need a onesee that says
.
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"Baby's First Brisket"
Tom
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Post by: AST on July 05, 2020, 01:05:23 PM
On to lunch, exploding egg burger off the Stone
(https://uploads.tapatalk-cdn.com/20200705/4425f4072c2ee0b4c1aad9483c164c99.jpg)
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Post by: sonofdaxjones on July 05, 2020, 01:43:15 PM
Post by: AST on July 05, 2020, 06:47:37 PM
Very moist & tender, above average flavor. Lacking bark, smoke ring, and smoky flavor.
(https://uploads.tapatalk-cdn.com/20200705/a99061e1f03f2571224713bbe7121a62.jpg)
(https://uploads.tapatalk-cdn.com/20200705/a9a37928ec391d722da64b3f1f4e8a96.jpg)
Flat at top of pic on knife, point at bottom.
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Post by: DaBigTrain on July 05, 2020, 06:51:05 PM
Post by: tdaver on July 05, 2020, 08:43:13 PM
(https://uploads.tapatalk-cdn.com/20200706/80fd6c4d76756931be746e4b20183d96.jpg)
(https://uploads.tapatalk-cdn.com/20200706/e929b2df7cdfa90d2ac1872d433d99e8.jpg)
(https://uploads.tapatalk-cdn.com/20200706/79e8677783ce8bf0c905e141c409df5a.jpg)
Post by: 420seriouscat69 on July 05, 2020, 09:24:00 PM
Post by: halfEmpty on July 08, 2020, 07:42:09 PM
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Post by: DaBigTrain on July 08, 2020, 07:46:09 PM
Would still smash tho
Post by: halfEmpty on July 08, 2020, 07:55:12 PM
Post by: waks on July 08, 2020, 08:53:38 PM
Yeah, normally i make regular guac, but wanted to try this. It is an avocado, greek yogurt, cilantro, garlic clove, lime juice, and a little milk to thin it out. Blend until smooth.Doesn't sound like tube-guac to me
Post by: halfEmpty on July 08, 2020, 09:37:39 PM
Yeah, normally i make regular guac, but wanted to try this. It is an avocado, greek yogurt, cilantro, garlic clove, lime juice, and a little milk to thin it out. Blend until smooth.Doesn't sound like tube-guac to me
Closer to avocado crema. But not.
Post by: pissclams on July 09, 2020, 09:32:51 PM
Yeah, normally i make regular guac, but wanted to try this. It is an avocado, greek yogurt, cilantro, garlic clove, lime juice, and a little milk to thin it out. Blend until smooth.Doesn't sound like tube-guac to me
more like tube steak, amirite? :lol:
Post by: Cire on July 09, 2020, 11:04:56 PM
Not my beat effort but 1st time doing hot & fast so I will take it. 13lb prime at 290 for 5 hours, pulled when flat was 204 and had little resistance with probe. Wrapped and coolered for 4 hours.That’s weird about bark and ring. Looks good
Very moist & tender, above average flavor. Lacking bark, smoke ring, and smoky flavor.
(https://uploads.tapatalk-cdn.com/20200705/a99061e1f03f2571224713bbe7121a62.jpg)
(https://uploads.tapatalk-cdn.com/20200705/a9a37928ec391d722da64b3f1f4e8a96.jpg)
Flat at top of pic on knife, point at bottom.
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Post by: kitten_mittons on July 11, 2020, 10:24:08 PM
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Post by: wetwillie on July 11, 2020, 10:36:02 PM
But seriously that is very well done, great job.
Post by: 8manpick on July 11, 2020, 10:37:16 PM
Post by: pissclams on July 12, 2020, 12:01:29 AM
Post by: AST on July 12, 2020, 11:32:26 AM
Post by: kansas_troll_patrol on July 19, 2020, 10:35:12 PM
20lbs brisket
(https://i.imgur.com/GV2hTN7.jpg)
No smoke ring, but it had a great bark and passed the pull test.
(https://i.imgur.com/Up53plP.jpg)
Random rack of baby backs with my best glaze yet.
(https://i.imgur.com/mWaD3Jl.jpg)
Queso ready to go on the smoker
(https://i.imgur.com/N475Ud0.jpg)
Small pork butt
(https://i.imgur.com/URgjYVO.jpg)
Something beautiful about to happen
(https://i.imgur.com/N6meums.jpg)
Queso is ready
(https://i.imgur.com/GcnRPOB.jpg)
Delightful
(https://i.imgur.com/vkGnJOE.jpg)
Post by: Cire on July 19, 2020, 10:38:16 PM
First brisket on my new grill. Very pleased. (https://uploads.tapatalk-cdn.com/20200712/3d3422f1e4cd4272c860498ec1649bdc.jpg)(https://uploads.tapatalk-cdn.com/20200712/39c6056c06b2c4a5ad6d664bad1a0725.jpg)(https://uploads.tapatalk-cdn.com/20200712/4d5a6a2ba7aad53907cd0248b111b6ca.jpg)Wow
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Post by: Cire on July 19, 2020, 10:38:50 PM
I've been rolling a lot of smoke lately.Nice
20lbs brisket
(https://i.imgur.com/GV2hTN7.jpg)
No smoke ring, but it had a great bark and passed the pull test.
(https://i.imgur.com/Up53plP.jpg)
Random rack of baby backs with my best glaze yet.
(https://i.imgur.com/mWaD3Jl.jpg)
Queso ready to go on the smoker
(https://i.imgur.com/N475Ud0.jpg)
Small pork butt
(https://i.imgur.com/URgjYVO.jpg)
Something beautiful about to happen
(https://i.imgur.com/N6meums.jpg)
Queso is ready
(https://i.imgur.com/GcnRPOB.jpg)
Delightful
(https://i.imgur.com/vkGnJOE.jpg)
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Post by: DaBigTrain on July 19, 2020, 10:50:19 PM
Post by: Institutional Control on July 20, 2020, 07:46:51 AM
I think a good brisket doesn't need sauce but when a sauce is required Rudy's has a damn good BBQ sauce. I make brisket pizza with my leftover brisket and I drizzle a little Rudy's sauce and they always turn out fantastic.
Garbage BBQ sauces:
Sweet Baby Rays
Kraft
KC Masterpiece
Post by: Cire on July 20, 2020, 08:08:21 AM
I do like ribs glazed in a sauce. Either masterpiece or rays cut with a little cider vinegar.
Baby ray’s
Blues hog
Night of the living
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Post by: star seed 7 on July 20, 2020, 08:35:52 AM
Post by: Institutional Control on July 20, 2020, 09:08:43 AM
Post by: WillieWatanabe on July 20, 2020, 09:15:56 AM
I've been rolling a lot of smoke lately.
Something beautiful about to happen
(https://i.imgur.com/N6meums.jpg)
Queso is ready
(https://i.imgur.com/GcnRPOB.jpg)
How was the queso? Is there a line where it can have too much smoke?
Post by: kansas_troll_patrol on July 20, 2020, 09:22:54 AM
Post by: kansas_troll_patrol on July 20, 2020, 09:24:49 AM
How was the queso? Is there a line where it can have too much smoke?
I'm sure there is, but I've not found it yet. I left the queso on for about 2.5 hours with oak and some peach wood. It wasn't a real heavy smoke.
Post by: Spracne on July 20, 2020, 09:29:17 AM
Good call on Stubb's and Rudy's.
Post by: pissclams on July 20, 2020, 10:03:33 AM
Post by: DaBigTrain on July 20, 2020, 10:08:18 AM
i only use gates hot & spicy
I can drink that stuff by the gallon
Post by: 8manpick on July 20, 2020, 10:12:38 AM
(https://uploads.tapatalk-cdn.com/20200720/7eecef5bbe84ad5988391b1e3a745d20.jpg)
(https://uploads.tapatalk-cdn.com/20200720/55c60d23860013c9cbdadb06e8d117a8.jpg)
Post by: Dugout DickStone on July 20, 2020, 11:19:00 AM
Post by: tdaver on July 20, 2020, 01:11:24 PM
Post by: Cire on July 20, 2020, 01:17:33 PM
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Post by: tdaver on July 20, 2020, 01:21:48 PM
Post by: kansas_troll_patrol on July 20, 2020, 11:26:03 PM
you can forget for a little while but better remember it again because you’re going to need to refill the lump
Just an update, in combination with my smartfire controller my UDS ran for 36 hours without being refilled, touched or adjusted. I didn't fill the basket up entirely. I really just wanted to see how long I could run it without refilling. There was another storm rolling in and I decided to clean up before it started. I'm sure that a ceramic smoker is amazing. but I have a ton of cooking space and very little invested in this smoker. Another plus is that I've taking it camping, to my parents for cooks. I would never travel with a ceramic. I'm not arguing against a ceramic, but I sure am arguing for a properly built UDS.
Post by: Katpappy on July 21, 2020, 12:43:50 AM
Delicious looking lard
Uncured bacon. My mom would use some kind of rub that cured the side pork into bacon. Did not taste like store bought bacon but it was better than uncured fried pork belly.
Post by: AST on July 24, 2020, 12:17:48 PM
(https://uploads.tapatalk-cdn.com/20200724/aaacdb472179d1c553925a24e56c981c.jpg)
(https://uploads.tapatalk-cdn.com/20200724/fa4cac7d54e40915588b05c39fdf265b.jpg)
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Post by: AST on July 24, 2020, 03:51:46 PM
(https://uploads.tapatalk-cdn.com/20200724/3f4a4e3ef2ccd04a9564a2ecaa346b5d.jpg)
Corn on for smoked elotes
(https://uploads.tapatalk-cdn.com/20200724/e6bd3ed3f3957ba08e3e45d6edb03b8c.jpg)
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Post by: AST on July 24, 2020, 09:29:29 PM
(https://uploads.tapatalk-cdn.com/20200725/7aa342a964c4cb29837b40bc6777d28c.jpg)
Stuffed
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Post by: michigancat on July 25, 2020, 12:47:47 PM
Post by: 8manpick on July 25, 2020, 01:01:33 PM
Post by: 8manpick on July 25, 2020, 01:02:02 PM
(https://uploads.tapatalk-cdn.com/20200725/ddbdf02db963baae376c2224e329a9fd.jpg)Plate ribs are the finest beef available
(https://uploads.tapatalk-cdn.com/20200725/7aa342a964c4cb29837b40bc6777d28c.jpg)
Stuffed
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Post by: AST on July 25, 2020, 01:39:39 PM
Post by: Katpappy on July 25, 2020, 01:44:02 PM
Post by: AST on July 25, 2020, 03:13:21 PM
AST, I noticed your meat looks like grade A. Where do you get your grilling meat. I'm guessing local butcher shop.
That cut is dry-aged prime and from a butcher shop. Special occasion, 10 year anniversary yesterday. Normally costco or Sams.
Post by: Cire on July 25, 2020, 05:33:46 PM
How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor resultsOne school of thought is an hour, salt will draw out moisture a and then seep into the meat to season.
I sprinkle salt 10-15 minutes before and then sprinkle more as it rests
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Post by: Cire on July 25, 2020, 05:34:30 PM
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Post by: TheHamburglar on July 25, 2020, 06:18:44 PM
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Post by: halfEmpty on July 25, 2020, 06:23:52 PM
How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results
The day before if i can. Leave em sit overnight in fridge on a rack. Pepper won't really draw back into the meat so i just put it on before grilling
Post by: 8manpick on July 25, 2020, 06:56:33 PM
Do you end up with a bit of a cured texture at that long?How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results
The day before if i can. Leave em sit overnight in fridge on a rack. Pepper won't really draw back into the meat so i just put it on before grilling
Post by: michigancat on July 25, 2020, 07:02:20 PM
Post by: Trim on July 25, 2020, 07:03:53 PM
https://www.amazon.com/gp/product/B000HDJXC6?th=1
Post by: star seed 7 on July 25, 2020, 10:29:03 PM
Post by: meow meow on July 25, 2020, 10:30:40 PM
Post by: michigancat on July 25, 2020, 11:05:06 PM
leave it to a guy from san fran to overthink how to cook a ribeye. smdhThanks for the help. :frown:
Post by: pissclams on July 25, 2020, 11:41:22 PM
Post by: Cire on July 26, 2020, 07:10:02 AM
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Post by: Katpappy on July 26, 2020, 09:10:52 AM
Post by: TheHamburglar on July 26, 2020, 10:46:30 AM
Great looking loin 'burglar :thumbs:
Tasted pretty good for my first try. Will definitely keep doing it.
Post by: sys on July 26, 2020, 11:40:59 AM
i know this is very rookie crap, but if you're like me and inclined to skip things because you think they don't matter, don't skip the drying off the steaks with a paper towel. it definitely matters.
Post by: Spracne on July 26, 2020, 05:07:59 PM
i almost always cook strips rather than ribeyes, but i usually put the salt on right before cooking. sometimes a little earlier and then i put them in the freezer for a bit.Why do you put them in the freezer? That goes against everything I thot I knew.
i know this is very rookie crap, but if you're like me and inclined to skip things because you think they don't matter, don't skip the drying off the steaks with a paper towel. it definitely matters.
Post by: michigancat on July 26, 2020, 05:11:56 PM
Post by: sys on July 26, 2020, 05:18:45 PM
I can kind of see it depending on the thickness maybe. Does it let you get a good sear without overcooking the center?
yeah, exactly. i only put them in for like 20-40 minutes. or less if i'm in a hurry. they don't freeze.
also, i'm not an expert like some on this blog and it's entirely possible i could be cooking them better than i am. but they usually turn out well this way.
Post by: halfEmpty on July 26, 2020, 08:51:05 PM
Do you end up with a bit of a cured texture at that long?How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results
The day before if i can. Leave em sit overnight in fridge on a rack. Pepper won't really draw back into the meat so i just put it on before grilling
No. It's not enough salt to cure. It's basically just a dry brine. Salt draws out moisture, moisture goes back into the steak taking salt with it. Denatured protein will help keep some moisture in during cooking. After 40 mins you will get a good result for steak. Leaving in fridge overnight will cause some evaporation and intensify beef flavor ever so slightly.
Post by: halfEmpty on July 26, 2020, 08:58:23 PM
I just tried a salted overnight ribeye and it tasted like crap. I was pissed
In my experience, when you salt won't change the flavor all that much for the average person(it will affect the sear more than anything). The only bad steaks I've ever had were because of the piece of meat or the cooking method. What kind of ribeye? Grass fed tastes significantly different than grain fed for example.
Post by: halfEmpty on July 26, 2020, 09:13:02 PM
I can kind of see it depending on the thickness maybe. Does it let you get a good sear without overcooking the center?
yeah, exactly. i only put them in for like 20-40 minutes. or less if i'm in a hurry. they don't freeze.
also, i'm not an expert like some on this blog and it's entirely possible i could be cooking them better than i am. but they usually turn out well this way.
It was cooks illustrated or something that ran tests. They found cooking a steak from completely frozen yielded similar results or better than thawing it first. There is merit to your method.
I personally just reverse sear steak any more. If i cook inside I'll put into a 200 degree on a rack in oven until the steak is 120-125. Then take out and let sit while i heat the CI skillet super hot. Put s lil oil on the steak and throw it on. Flip after 1 minute. Throw butter on the steak after the flip. And maybe a sprig of rosemary in the pan. 1 min longer and take off. A whole lot of smoke so hope ventilation is good. If it is grill, same idea. Put steak on cold side, throw a couple hickory chunks for smoke. Once they hit target temp of 125, take off and rest. If the fire is too cool at this point i add more coals and get it as hot as i can. Flip every 15-30 seconds for 2-3 mins until desired sear lvl. End up with a great crust and very even meat temp throughout.
Post by: AST on July 26, 2020, 09:30:01 PM
Post by: Cire on July 26, 2020, 10:01:00 PM
If you are a rare/medium rare person always start steak coldI can kind of see it depending on the thickness maybe. Does it let you get a good sear without overcooking the center?
yeah, exactly. i only put them in for like 20-40 minutes. or less if i'm in a hurry. they don't freeze.
also, i'm not an expert like some on this blog and it's entirely possible i could be cooking them better than i am. but they usually turn out well this way.
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Post by: Institutional Control on July 27, 2020, 08:58:41 AM
Post by: Cire on July 27, 2020, 11:33:37 PM
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Post by: Institutional Control on July 28, 2020, 08:25:58 AM
Over cooked or what
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Overcooked and over-seasoned.
Post by: Cire on July 31, 2020, 07:06:08 PM
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Post by: kitten_mittons on July 31, 2020, 07:40:25 PM
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Post by: wetwillie on July 31, 2020, 07:42:07 PM
My wife tried to make seared tuna last night. She missed the mark by quite a bit.
Does she know it sucked?
Post by: Institutional Control on July 31, 2020, 08:28:58 PM
Yes, she ate like two bites and said she couldn’t eat anymore. I’d already choked down about half of mine.My wife tried to make seared tuna last night. She missed the mark by quite a bit.
Does she know it sucked?
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Post by: Skipper44 on August 03, 2020, 02:26:27 PM
Post by: Institutional Control on August 03, 2020, 02:49:27 PM
Post by: kansas_troll_patrol on August 03, 2020, 03:00:44 PM
Post by: Cire on August 03, 2020, 09:29:48 PM
Does anyone have any good salmon advice? I'm wanting to use it in dishes after I smoke it. I'm thinking mac & cheese, bruschetta, tacos, salads, eggs, etc....https://m.youtube.com/watch?v=TJXEb0eJSfw
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Post by: pissclams on August 03, 2020, 10:31:13 PM
She bought it at Sprouts. Not sure if had been previously frozen or not. Probably since DFW is not too close to the ocean.all tuna is frozen
Post by: Cire on August 03, 2020, 11:28:06 PM
lol
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Post by: AST on August 04, 2020, 06:53:05 PM
(https://uploads.tapatalk-cdn.com/20200804/1559ebceacebe46b1fbc8c6f41f865ad.jpg)
(https://uploads.tapatalk-cdn.com/20200804/9d2fbd0da046b04bb3ee008582adc1c7.jpg)
(https://uploads.tapatalk-cdn.com/20200804/cf9042ba4ebfdefed9150f6fefdbe579.jpg)
(https://uploads.tapatalk-cdn.com/20200804/755496c1bddad49506f80273344f27e5.jpg)
(https://uploads.tapatalk-cdn.com/20200804/1e2e6851e648fd81fbc9b0c17b903791.plist)
(https://uploads.tapatalk-cdn.com/20200804/e893215f567c4d18196464f637e28237.plist)
(https://uploads.tapatalk-cdn.com/20200804/b7af9fd9bf2859a9f6d8a979300d05bf.plist)
(https://uploads.tapatalk-cdn.com/20200804/3af901e4fda08b99f1d7834a5de2f7bf.jpg)
Had a fun weekend at Lake Fork, first time out of DFW in many months. All meals on the Blackstone.
1. Cheddar bacon sausages with Bush beans. Judge away but that is summer.
2. Fried bologna sandwiches with American cheese, mustard, pickles, mayo, Ruffles. No Ruffles = amateur.
3. Dry-aged prime strips and veggies. Best steak I ever cooked and it ends up on a Dixie plate
4. Brisket hash breakfast with a side of bacon.
5. Refried beans and tacos de pastor.
Great weekend celebrating 44 with friends.
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Post by: AST on August 04, 2020, 06:53:05 PM
(https://uploads.tapatalk-cdn.com/20200804/1559ebceacebe46b1fbc8c6f41f865ad.jpg)
(https://uploads.tapatalk-cdn.com/20200804/9d2fbd0da046b04bb3ee008582adc1c7.jpg)
(https://uploads.tapatalk-cdn.com/20200804/cf9042ba4ebfdefed9150f6fefdbe579.jpg)
(https://uploads.tapatalk-cdn.com/20200804/755496c1bddad49506f80273344f27e5.jpg)
(https://uploads.tapatalk-cdn.com/20200804/1e2e6851e648fd81fbc9b0c17b903791.plist)
(https://uploads.tapatalk-cdn.com/20200804/e893215f567c4d18196464f637e28237.plist)
(https://uploads.tapatalk-cdn.com/20200804/b7af9fd9bf2859a9f6d8a979300d05bf.plist)
(https://uploads.tapatalk-cdn.com/20200804/3af901e4fda08b99f1d7834a5de2f7bf.jpg)
Had a fun weekend at Lake Fork, first time out of DFW in many months. All meals on the Blackstone.
1. Cheddar bacon sausages with Bush beans. Judge away but that is summer.
2. Fried bologna sandwiches with American cheese, mustard, pickles, mayo, Ruffles. No Ruffles = amateur.
3. Dry-aged prime strips and veggies. Best steak I ever cooked and it ends up on a Dixie plate
4. Brisket hash breakfast with a side of bacon.
5. Refried beans and tacos de pastor.
Great weekend celebrating 44 with friends.
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Post by: AST on August 04, 2020, 06:54:34 PM
Post by: Katpappy on August 04, 2020, 08:16:36 PM
Post by: AST on August 04, 2020, 08:51:05 PM
Knew a guy at work that put chips on most of his sandwiches. If he had a sandwich and a small bag of chips, they were going on the sandwich. :lol:
Only on fried bologna for me
Post by: tdaver on August 05, 2020, 12:01:22 AM
Who doesn’t put chips on a sandwich? Cheddar Sour Cream Ruffles are my go to but I’ll use any kind. Even Cheetos.
Post by: 'taterblast on August 05, 2020, 09:50:46 AM
Post by: Cire on August 05, 2020, 11:22:27 AM
(https://uploads.tapatalk-cdn.com/20200804/f0d08bc267fb072302ad530eca220ad3.jpg)Awesome.
(https://uploads.tapatalk-cdn.com/20200804/1559ebceacebe46b1fbc8c6f41f865ad.jpg)
(https://uploads.tapatalk-cdn.com/20200804/9d2fbd0da046b04bb3ee008582adc1c7.jpg)
(https://uploads.tapatalk-cdn.com/20200804/cf9042ba4ebfdefed9150f6fefdbe579.jpg)
(https://uploads.tapatalk-cdn.com/20200804/755496c1bddad49506f80273344f27e5.jpg)
(https://uploads.tapatalk-cdn.com/20200804/1e2e6851e648fd81fbc9b0c17b903791.plist)
(https://uploads.tapatalk-cdn.com/20200804/e893215f567c4d18196464f637e28237.plist)
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Had a fun weekend at Lake Fork, first time out of DFW in many months. All meals on the Blackstone.
1. Cheddar bacon sausages with Bush beans. Judge away but that is summer.
2. Fried bologna sandwiches with American cheese, mustard, pickles, mayo, Ruffles. No Ruffles = amateur.
3. Dry-aged prime strips and veggies. Best steak I ever cooked and it ends up on a Dixie plate
4. Brisket hash breakfast with a side of bacon.
5. Refried beans and tacos de pastor.
Great weekend celebrating 44 with friends.
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Post by: Cire on August 05, 2020, 11:23:10 AM
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Post by: yoga-like_abana on August 05, 2020, 02:04:08 PM
Post by: AST on August 05, 2020, 09:18:09 PM
Is it a pain to clean??
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No, so long as it is seasoned well to start with. Just scrape it with the griddle scraper, apply another thin coat of oil and it is done. Takes 2 minutes tops.
Post by: AST on August 05, 2020, 09:19:15 PM
I have a masterbuilt electric smoker that I love. Do "real" smokers make fun of guys like us?
I have cooked on all styles of smokers and appreciate them all. Whatever fits your needs and does the trick.
Post by: HerrSonntag on August 06, 2020, 12:00:05 AM
The meat doesn't care how it got heat and smokeI have a masterbuilt electric smoker that I love. Do "real" smokers make fun of guys like us?
I have cooked on all styles of smokers and appreciate them all. Whatever fits your needs and does the trick.
Post by: Cire on August 06, 2020, 12:01:54 AM
:gocho:Does this completely replace a gas grill???Is it a pain to clean??
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No, so long as it is seasoned well to start with. Just scrape it with the griddle scraper, apply another thin coat of oil and it is done. Takes 2 minutes tops.
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Post by: 8manpick on August 06, 2020, 08:37:06 AM
:gocho:Does this completely replace a gas grill???Is it a pain to clean??
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No, so long as it is seasoned well to start with. Just scrape it with the griddle scraper, apply another thin coat of oil and it is done. Takes 2 minutes tops.
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It would replace any griddle you have, but it wouldn't give the same effect as a gas grill. You aren't cooking over open flame with these. Whether you really need both is another question.
Post by: IPA4Me on August 06, 2020, 08:55:53 AM
Thus, you need both.
:)
Post by: AST on August 06, 2020, 09:34:20 AM
Does your wife really need all those shoes? Of course.
Thus, you need both.
:)
The perfect response to put the matter to rest.
Post by: meow meow on August 06, 2020, 09:35:48 AM
Post by: AST on August 08, 2020, 07:42:52 PM
(https://uploads.tapatalk-cdn.com/20200809/5a2f8ddd38d7b5cfc901953db2291a01.jpg)
Momma dropped of my sous chef. Literally, put him on a towel and said watch him...
(https://uploads.tapatalk-cdn.com/20200809/161a041e22d644b3d05594968a5c4a95.jpg)
Garlic down for potatoes, fried onions coming along.
(https://uploads.tapatalk-cdn.com/20200809/75412866edc94dd42b154a187aaf0283.plist)
Potatoes moved to low heat, topped with copious amounts of butter, garlic, bacon, green onions.
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Grated smoked gouda down.
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Burger bar is ready.
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Potatoes moved back to high heat, shaved parm added and mixed in after softening.
(https://uploads.tapatalk-cdn.com/20200809/51156ba13581d7c2ee54557584b03c81.jpg)
Fried gouda & onion burger with garlic parm potatoes. Huge success on both fronts. Thanks for looking.
(https://uploads.tapatalk-cdn.com/20200809/b82e0c23ae0e84f2b46cc177ce3430a5.plist)
(https://uploads.tapatalk-cdn.com/20200809/7e05efae16fdebd5ed0fa291cfc57065.plist)
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Post by: DaBigTrain on August 08, 2020, 08:00:32 PM
Post by: 420seriouscat69 on August 08, 2020, 08:04:55 PM
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Post by: AST on August 08, 2020, 08:21:49 PM
Please tell me you didn’t cook that baby.
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Crap
Post by: bucket on August 08, 2020, 08:22:10 PM
Post by: Cire on August 08, 2020, 08:36:22 PM
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Post by: KST8FAN on August 08, 2020, 09:23:46 PM
Tom
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Post by: star seed 7 on August 08, 2020, 11:37:26 PM
Post by: DaBigTrain on August 08, 2020, 11:42:03 PM
Post by: sys on August 09, 2020, 12:28:43 AM
Post by: Trim on August 09, 2020, 01:51:05 AM
this thread is simultaneously the most inspiring and humiliating thing in my life.
Did you see Angel’s longbones?
Post by: waks on August 09, 2020, 07:24:56 AM
Post by: Katpappy on August 09, 2020, 09:58:07 AM
Post by: AST on August 09, 2020, 10:41:23 AM
AST, you really do live the BBQ life. You must have lots of friends and family over to demolish all that food.
Thanks man, our guest count is pretty low right now. But with a newborn at home, lots of stuff gets vac-sealed and into the freezer to be thawed for a quick meal at a later date.
Post by: sys on August 09, 2020, 02:03:58 PM
Did you see Angel’s longbones?
you love to see it.
Post by: Cire on August 09, 2020, 05:09:33 PM
Steak nights are best nights
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Post by: AST on August 09, 2020, 05:17:02 PM
Post by: CHONGS on August 09, 2020, 05:47:02 PM
Does anyone have any good salmon advice? I'm wanting to use it in dishes after I smoke it. I'm thinking mac & cheese, bruschetta, tacos, salads, eggs, etc....Salmon rillettes:
https://www.saveur.com/salmon-rillettes-recipe/
Post by: Katpappy on August 09, 2020, 07:38:22 PM
Does anyone have any good salmon advice? I'm wanting to use it in dishes after I smoke it. I'm thinking mac & cheese, bruschetta, tacos, salads, eggs, etc....Salmon rillettes:
https://www.saveur.com/salmon-rillettes-recipe/
Looks delicious, but damn, I'll need to hold my nose up in the air as a faux upper class snob. ;)
Post by: Cire on August 16, 2020, 08:22:13 PM
Garlic green beans and almonds
Red wine mushrooms
Mashed potatoes
(https://uploads.tapatalk-cdn.com/20200817/a65f6c367c02c210209cf103f322f26e.jpg)
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Post by: pissclams on August 16, 2020, 09:35:19 PM
Post by: Cire on August 16, 2020, 10:04:26 PM
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Post by: AST on August 17, 2020, 10:26:59 AM
Post by: DQ12 on August 17, 2020, 11:53:26 AM
Post by: halfEmpty on August 17, 2020, 04:32:55 PM
Post by: Cire on August 17, 2020, 06:10:17 PM
Spares
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Post by: bucket on August 17, 2020, 09:28:12 PM
Post by: AST on August 17, 2020, 09:29:18 PM
Post by: wetwillie on August 17, 2020, 11:34:17 PM
Post by: waks on August 17, 2020, 11:36:39 PM
Do you just eat the tomatoes by themselves?With a little bit of salt, pepper and/or garlic salt...yes, yes I do.
Post by: Cire on August 18, 2020, 05:12:42 AM
Do you just eat the tomatoes by themselves?Yep
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Post by: steve dave on August 18, 2020, 09:01:13 AM
Post by: star seed 7 on August 18, 2020, 09:52:34 AM
Post by: DaBigTrain on August 18, 2020, 02:38:10 PM
Do you just eat the tomatoes by themselves?With a little bit of salt, pepper and/or garlic salt...yes, yes I do.
:drool:
Post by: BW on August 18, 2020, 03:40:46 PM
A must for sweet corn and fresh tomato season.(https://uploads.tapatalk-cdn.com/20200818/c1547886dbdbb44e77340f589e5cf031.jpg)Do you just eat the tomatoes by themselves?With a little bit of salt, pepper and/or garlic salt...yes, yes I do.
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Post by: michigancat on August 18, 2020, 05:58:28 PM
my family is lucky if they get one but never more than 2
Post by: steve dave on August 18, 2020, 07:04:08 PM
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Post by: Katpappy on August 18, 2020, 08:11:18 PM
cire makes shitloads of sides
my family is lucky if they get one but never more than 2
Wife don't like to cook?
Post by: michigancat on August 18, 2020, 08:28:05 PM
I do all the cooking since covid happened and her work got crazy. I'm a better cook, toocire makes shitloads of sides
my family is lucky if they get one but never more than 2
Wife don't like to cook?
Post by: Cire on August 18, 2020, 08:39:41 PM
Wife has taken over a lot of the side veggies duty if I handle the protein.
My kids eat anything. They complained about pizza tonight
We’ve eaten pretty well during covid because we haven’t really eaten out at all.
So that money has been spent on better grocery food
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Post by: Institutional Control on August 18, 2020, 08:44:36 PM
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Post by: Cire on August 18, 2020, 08:55:37 PM
We bought a subscription to cooks illustrated at the start of covid. It’s great
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Post by: Katpappy on August 19, 2020, 10:36:06 AM
I do all the cooking since covid happened and her work got crazy. I'm a better cook, toocire makes shitloads of sides
my family is lucky if they get one but never more than 2
Wife don't like to cook?
I do a lot of the cooking, but she still does the recipe intensive meals.
Post by: 8manpick on August 21, 2020, 12:05:20 PM
Post by: waks on August 21, 2020, 12:36:52 PM
Post by: AST on August 21, 2020, 04:54:26 PM
Post by: Cire on August 21, 2020, 06:20:54 PM
Hatch dog and brat. Mac and cheese mexi corn
And of course tomatoes
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Post by: DaBigTrain on August 21, 2020, 06:21:38 PM
Post by: AST on August 21, 2020, 07:52:23 PM
Post by: Cire on August 21, 2020, 07:56:03 PM
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Post by: Cire on August 21, 2020, 07:57:59 PM
Cire is coming for me and I am shookYou are plenty safe because your smoked short ribs are the best thing I’ve ever seen posted anywhere
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Post by: 8manpick on August 22, 2020, 09:54:02 AM
Send pics.
(https://uploads.tapatalk-cdn.com/20200822/e88d119c8f4664c9f7bdbdf5d6000ca7.jpg)
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Post by: wetwillie on August 22, 2020, 01:03:57 PM
Cire is coming for me and I am shook
“I’m the captain now”
Post by: 8manpick on August 22, 2020, 01:15:43 PM
Send pics.(https://uploads.tapatalk-cdn.com/20200822/1ed548d55691e3006e43b0930e7ddc1e.jpg)
(https://uploads.tapatalk-cdn.com/20200822/f3ab28e1235af38acdbb60c6cd3cc9ca.jpg)
Post by: Cire on August 22, 2020, 01:21:04 PM
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Post by: CHONGS on August 22, 2020, 06:55:40 PM
Post by: 8manpick on August 22, 2020, 08:47:48 PM
(https://uploads.tapatalk-cdn.com/20200823/3d56beaaa7d5bd5834129b05c3fdb3db.jpg)
Post by: Cire on August 22, 2020, 09:17:14 PM
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Post by: steve dave on August 22, 2020, 09:28:24 PM
No pics, but I was happy with some tandoori chicken I grilled. I don't know if I can ever go back to not marinating chicken in yogurt or buttermilk.I will sometimes do lime or orange juice but yeah, Yog makes it so choice.
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Post by: AST on August 22, 2020, 09:32:50 PM
Post by: cfbandyman on August 22, 2020, 09:39:51 PM
Post by: pissclams on August 23, 2020, 02:00:05 AM
Cire is coming for me and I am shooklove that post, made me lol out loud
Post by: Cire on August 24, 2020, 09:51:23 PM
Chicken Alfredo
Garlicky lemon marinade. Grilled lemon to finish over the top. Was great
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Post by: Cire on August 24, 2020, 09:51:42 PM
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Post by: michigancat on August 25, 2020, 12:15:43 AM
Post by: 8manpick on August 25, 2020, 07:08:05 AM
Brilliant work 8mpIf this isn’t validation, then I don’t know what is
Post by: Cire on August 25, 2020, 05:16:38 PM
I am doing grilled tandoori chicken based on Ching's report. Might spatchcock it to keep it simple. I've done yogurt marinated Tikka masala and it's always great.Interested
What kind of yogurt do you buy??
Do you rinse/wipe off the yogurt? Does it burn?
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Post by: michigancat on August 25, 2020, 05:43:15 PM
I am doing grilled tandoori chicken based on Ching's report. Might spatchcock it to keep it simple. I've done yogurt marinated Tikka masala and it's always great.Interested
What kind of yogurt do you buy??
Do you rinse/wipe off the yogurt? Does it burn?
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well tikka masala I do in a dutch oven and I just kind of let it drip off. definitely don't rinse it. I'll start marinating tonight and try it on the grill tomorrow
Post by: CHONGS on August 25, 2020, 06:31:34 PM
I am doing grilled tandoori chicken based on Ching's report. Might spatchcock it to keep it simple. I've done yogurt marinated Tikka masala and it's always great.Interested
What kind of yogurt do you buy??
Do you rinse/wipe off the yogurt? Does it burn?
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I've used regular yogurt or Greek to good effect.
I don't do much to remove the yogurt.
It doesn't burn for me.
Post by: steve dave on August 25, 2020, 06:34:15 PM
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Post by: CHONGS on August 25, 2020, 06:35:50 PM
Post by: AST on September 03, 2020, 05:51:29 PM
I am excited to see the results.
(https://uploads.tapatalk-cdn.com/20200903/7aa2d99ba680bb067a04a9b68567049f.jpg)
(https://uploads.tapatalk-cdn.com/20200903/55e12871a73838afe886218c90e32641.jpg)
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Post by: meow meow on September 04, 2020, 08:35:21 AM
Post by: AST on September 04, 2020, 08:53:22 AM
Any thoughts or experience welcome. I am a newcomer to the sous vide game.
(https://uploads.tapatalk-cdn.com/20200904/479c87593d8934a90c7998c85a06bdd2.jpg)
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Post by: AST on September 05, 2020, 08:43:21 AM
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Post by: pissclams on September 05, 2020, 09:40:09 AM
Post by: AST on September 05, 2020, 09:57:40 AM
egg buns? looks great
Thanks. Nature’s Own Brioche. I was skeptical when my wife got them but they are very high quality for a shelf pack.
Post by: Cire on September 05, 2020, 01:28:16 PM
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Post by: pissclams on September 05, 2020, 02:26:02 PM
not a bad bunegg buns? looks great
Thanks. Nature’s Own Brioche. I was skeptical when my wife got them but they are very high quality for a shelf pack.
Post by: yoga-like_abana on September 05, 2020, 02:46:11 PM
Post by: Kat Kid on September 05, 2020, 03:15:43 PM
so my wife went up to north dakota to visit family & they sent her back here with some steaks. I grilled two of them last night knowing they were ribeyes and that they had some awesome marbling to them. She later on told me they are Wagyu cows and crazy expensive but basically they have ruined any other steak I'm going to have in my life from this point on.Damn, that’s sucks.
Post by: Katpappy on September 05, 2020, 08:34:25 PM
so my wife went up to north dakota to visit family & they sent her back here with some steaks. I grilled two of them last night knowing they were ribeyes and that they had some awesome marbling to them. She later on told me they are Wagyu cows and crazy expensive but basically they have ruined any other steak I'm going to have in my life from this point on.
OK, someone tell me why these Wagyu cows taste so good and what makes them so damn expensive. TIA
Post by: Cire on September 05, 2020, 09:05:37 PM
Great marketing
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Post by: pissclams on September 06, 2020, 12:41:51 AM
try the a5 at providence on melrose in la and you will know what wagyu is
Post by: AST on September 06, 2020, 07:02:18 PM
Tope 5 roast I have ever made, easily.
(https://uploads.tapatalk-cdn.com/20200907/45e36891bb97574f3d76cfb7b8e39eb1.jpg)
(https://uploads.tapatalk-cdn.com/20200907/78d7d927176bd1e24faa3e1243fa8d6a.jpg)
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Post by: AST on September 06, 2020, 07:03:45 PM
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Post by: wetwillie on September 06, 2020, 08:02:39 PM
Post by: AST on September 06, 2020, 09:48:12 PM
I’m afraid if I ever tasted that I could never eat a white tail again.
It is pretty good, I like it as much as elk. Would it ruin whitetail for you? I doubt it. If you do not have it available all the time, you will still eat something.
Post by: steve dave on September 06, 2020, 09:51:08 PM
Post by: wetwillie on September 06, 2020, 09:57:36 PM
I’m afraid if I ever tasted that I could never eat a white tail again.
It is pretty good, I like it as much as elk. Would it ruin whitetail for you? I doubt it. If you do not have it available all the time, you will still eat something.
Ya’ll let Yankees cross the border and shoot axis deer?
Post by: AST on September 06, 2020, 10:21:16 PM
I’m afraid if I ever tasted that I could never eat a white tail again.
It is pretty good, I like it as much as elk. Would it ruin whitetail for you? I doubt it. If you do not have it available all the time, you will still eat something.
Ya’ll let Yankees cross the border and shoot axis deer?
Yep, non-game permit is not very expensive, even for out of staters.
Post by: Cire on September 07, 2020, 01:01:47 PM
Prime brisket. Should have pulled a little earlier but turned out pretty good. Been a few years since my last one.
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Post by: nicname on September 07, 2020, 01:31:34 PM
I’m gonna get em done it’s gonna be Memphis style. Takes about three hours and done at 275 with a mop every 30 minutes. Warming in the oven now.
Got some chicken thighs and legs on indirect in the Weber.
Meat.
Post by: 8manpick on September 07, 2020, 07:31:38 PM
(https://uploads.tapatalk-cdn.com/20200907/62290a107c448dc51ac06e11f1886153.jpg)
Prime brisket. Should have pulled a little earlier but turned out pretty good. Been a few years since my last one.
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Looks damn good to me
Post by: Cire on September 07, 2020, 08:37:09 PM
Flat end got a little dry.
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Post by: yoga-like_abana on September 07, 2020, 08:52:01 PM
honestly the term has lost a lot of its meaning over the last 15 or so yearsgotta quit living in the past oldclams
try the a5 at providence on melrose in la and you will know what wagyu is
Post by: yoga-like_abana on September 07, 2020, 09:14:09 PM
Post by: Cire on September 07, 2020, 09:31:52 PM
Prime brisket is 3 and under
Gotta be over supply right?
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Post by: BW on September 07, 2020, 09:32:36 PM
what do we think beef prices are going to do here soon? in NE KS lockers are booked up for a year +. also wondering what most hunters will do this year as well. clean your own deer? woofWholesale beef prices are fairly low and will be going lower until mid October when holiday business starts kicking in. Retail prices are still very high as grocers haven't lowered them since the shortage in May. Club stores should have best prices around.
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Post by: BW on September 07, 2020, 09:36:37 PM
Am curious as beef whole tenderloin has been 6.99/lb for two months.Tenderloins are mostly used by restaurants and they are running at about 30% volume now, lower prices to pull them through retail. Prime is plentiful due to cattle being fed longer due to processing delays.
Prime brisket is 3 and under
Gotta be over supply right?
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Post by: AST on September 07, 2020, 09:41:51 PM
what do we think beef prices are going to do here soon? in NE KS lockers are booked up for a year +. also wondering what most hunters will do this year as well. clean your own deer? woof
I mean I processed my deer last weekend. Takes about 3 hours if you have a good grinder and a vac-sealer.
Post by: Katpappy on September 07, 2020, 11:55:50 PM
what do we think beef prices are going to do here soon? in NE KS lockers are booked up for a year +. also wondering what most hunters will do this year as well. clean your own deer? woof
I mean I processed my deer last weekend. Takes about 3 hours if you have a good grinder and a vac-sealer.
I believe you would not have any issues with processing your deer, but most ppl including those who raise pork and/or beef do not have the expertise to process meat on the hoof. My dad would butcher cattle and pigs, but took them in to the butcher at the local grocery store to process the sides. When he was a young man, he tried to cut up a steer but didn't know where to cut for the correct cuts. A lot of do it your self hunter types will try to cut their deer and fail misery. I went to two butcher seminars at Cabela's and there is an art to it.
Post by: ben ji on September 10, 2020, 09:04:17 PM
They were pretty MEH but I devoured both during the first half of the chefs game.
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Post by: IPA4Me on September 11, 2020, 04:50:05 AM
https://www.amazon.com/s?k=gas+grill+flame+deflectors&crid=QIA50305A3X7&sprefix=gas+grill+flam%2Caps%2C177&ref=nb_sb_ss_i_1_14
Post by: ben ji on September 11, 2020, 08:34:27 AM
Time for some new deflectors, ben ji.
https://www.amazon.com/s?k=gas+grill+flame+deflectors&crid=QIA50305A3X7&sprefix=gas+grill+flam%2Caps%2C177&ref=nb_sb_ss_i_1_14
Boom Ordered a new set of "Deflectors".
That had been on my to do list for like 2 months now but I never knew the official name of the part I needed to replace so I just ignored it.
Post by: AST on September 11, 2020, 09:39:20 AM
Post by: AST on September 11, 2020, 09:42:02 AM
Post by: ben ji on September 11, 2020, 09:55:35 AM
Did you wet brine them first ben ji?
Nope, I looked at a couple of recipes last night and most called for a brine but I didn't have time for that. Just coated the drumsticks in olive oil/salt/pepper/cumin/garlic/paprika and then cooked over direct heat for like 10 minutes to get the crispy skin then moved over to indirect heat for the next 45 min.
Post by: ben ji on September 14, 2020, 07:42:23 PM
(https://uploads.tapatalk-cdn.com/20200915/f42fb7e5298528eaf67c5f67e4de52a1.jpg)(https://uploads.tapatalk-cdn.com/20200915/46dbef94e4233e571a6796ebacec483f.jpg)
Post by: steve dave on September 14, 2020, 07:47:00 PM
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Post by: AST on September 14, 2020, 07:49:15 PM
lmao, dove is so barfy.
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Woah woah woah, what?
Post by: steve dave on September 14, 2020, 08:08:34 PM
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Post by: wetwillie on September 14, 2020, 08:16:43 PM
Post by: ben ji on September 14, 2020, 08:33:45 PM
It tastes like barfThis is my first time eating it and I couldn't really taste it over the bacon/cream cheese, basically a meat filler.
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Will cook the next batch solo and report back with the results.
Post by: pissclams on September 14, 2020, 08:35:14 PM
Post by: steve dave on September 14, 2020, 08:35:46 PM
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Post by: Tobias on September 14, 2020, 09:19:42 PM
Post by: DaBigTrain on September 14, 2020, 10:06:20 PM
Yes, that’s why you cook it like that. An old west recipe for dove is to put a piece of onion, jalapeno, and bacon with it on a toothpick and then grill. You eat the Onion first, then bacon, then jalapeño and then repeat until you just have a pile of dove left and then you give that to the dog.(https://media2.giphy.com/media/83QtfwKWdmSEo/giphy.gif)
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Post by: Katpappy on September 14, 2020, 10:29:50 PM
Post by: meow meow on September 15, 2020, 09:31:30 AM
Post by: tdaver on September 19, 2020, 09:49:57 PM
(https://uploads.tapatalk-cdn.com/20200920/fbd5b0b3ed2dba5c1ac0f8dc4d96fe3c.jpg)
(https://uploads.tapatalk-cdn.com/20200920/4857fb48726db4e73eb48e91774e18a0.jpg)
Post by: AST on September 20, 2020, 01:57:07 PM
Post by: Cire on September 20, 2020, 01:58:57 PM
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Post by: Stevesie60 on September 24, 2020, 12:53:33 AM
Post by: yoga-like_abana on September 24, 2020, 09:59:11 AM
Post by: Institutional Control on October 01, 2020, 10:38:26 AM
https://www.amazon.com/Orion-Cooker-Convection-BBQ-Smoker/dp/B000QJ2X0A
Post by: waks on October 01, 2020, 10:42:28 AM
I grilled venison steaks the other night.. First few bites ehh this is pretty tasty then boom deer flavor :Yuck:I will happily take any venison steaks off of you that you do not want.
Post by: AST on October 09, 2020, 07:51:12 PM
Also made a new rice dish. I basically made a hybrid of paella and Pacific rice.
(https://uploads.tapatalk-cdn.com/20201010/cbb028fa309fcf6c8a688afeb0dd4a43.jpg)
(https://uploads.tapatalk-cdn.com/20201010/79986a19363de5b783571e60130cb2e9.jpg)
(https://uploads.tapatalk-cdn.com/20201010/e25065bf6611ebc4ca5c84ff4e859fa1.jpg)
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Post by: meow meow on October 10, 2020, 09:41:03 AM
Post by: Cire on October 10, 2020, 11:03:04 AM
Made some blackened fish and blackened shrimp tacos. Topped with a mango corn salsa made with cilantro, lime & honey. Added some roasted red Anaheim peppers to it this time for more color & flavor layer.Hell yeah
Also made a new rice dish. I basically made a hybrid of paella and Pacific rice.
(https://uploads.tapatalk-cdn.com/20201010/cbb028fa309fcf6c8a688afeb0dd4a43.jpg)
(https://uploads.tapatalk-cdn.com/20201010/79986a19363de5b783571e60130cb2e9.jpg)
(https://uploads.tapatalk-cdn.com/20201010/e25065bf6611ebc4ca5c84ff4e859fa1.jpg)
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Post by: AST on October 10, 2020, 11:22:54 AM
that looks amazing, how long did you roast that ipa tho?
15 minutes at 500 is what I have found to work best.
Post by: AST on October 10, 2020, 07:13:25 PM
(https://uploads.tapatalk-cdn.com/20201011/51c39fb36368618dcc0102547647324d.jpg)
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Post by: Katpappy on October 10, 2020, 07:29:22 PM
Post by: AST on October 10, 2020, 07:41:17 PM
Why are some of the burgers not smashed down like the others?
Because I have to have evidence that I am cool and trendy and do participate in smash burgering. This pic happened mid-smash of all the burgers.
Post by: 8manpick on October 10, 2020, 08:25:24 PM
Post by: AST on October 10, 2020, 08:31:52 PM
Nothing to post yet, but I picked up a side of beef yesterday, which is great
Anything less than smoking the entire side at one time will be more than slightly disappointing.
Post by: steve dave on October 10, 2020, 08:40:59 PM
Nothing to post yet, but I picked up a side of beef yesterday, which is greatI have lived an entire life of having my own dead cow meat and let me tell you, it sucks for every reason other than affordability.
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Post by: 8manpick on October 10, 2020, 08:44:05 PM
Not often that SD totally shows his ass on this blog site, yet here we areNothing to post yet, but I picked up a side of beef yesterday, which is greatI have lived an entire life of having my own dead cow meat and let me tell you, it sucks for every reason other than affordability.
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Post by: Cire on October 10, 2020, 09:06:54 PM
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Post by: Katpappy on October 10, 2020, 10:02:37 PM
Yeah, give me corn finished, anti biotic oozing beef
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You forgot those fattening delish hormones.
Post by: Cire on October 11, 2020, 08:35:18 AM
Yes. Those tooYeah, give me corn finished, anti biotic oozing beef
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You forgot those fattening delish hormones.
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Post by: BW on October 26, 2020, 10:23:03 PM
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Post by: AST on October 26, 2020, 10:47:02 PM
Going to hang at a cabin in Arky for a few days. If you had to pick one to bring, blackstone or pellet grill?
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Stone all the way. Breakfast, lunch, and /or dinner in a hurry so you can do other stuff.
Post by: Institutional Control on November 03, 2020, 02:02:28 PM
Post by: IPA4Me on November 03, 2020, 02:23:51 PM
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Post by: wetwillie on November 03, 2020, 02:28:51 PM
Post by: XocolateThundarr on November 03, 2020, 02:50:40 PM
Unless the pellet feed jams and you lose heat.
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I have had a Yoder forever. Never had the auger jam. I have had the thermocouple shoot craps and/or power go out mid cook before. Can confirm it does suck ass when that happens.
Post by: Institutional Control on November 03, 2020, 03:51:27 PM
Unless the pellet feed jams and you lose heat.
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:runaway:
Post by: Katpappy on November 03, 2020, 07:32:57 PM
Post by: ChiComCat on November 04, 2020, 09:05:26 AM
IC, canco the auger/feeder issues. I brought a new one at Sams and it looks like an Okie Joes but it's a copy. My problem with it is the pellets do not drop in the auger hopper. If I let it go without watching it the auger will run out of pellets and my meat will go without heat. Anyone else have this problem.
The pellet I have has only jammed if I'm doing a long cook and haven't cleaned out the little burn tray prior to cooking. I refill it if I know I'm stepping away for awhile but otherwise, I really don't have issues.
Post by: Katpappy on November 04, 2020, 02:22:51 PM
Post by: AST on November 06, 2020, 05:30:59 PM
2 prime packers, 1 choice packer, 2 pork butts, pork spare ribs, beef cheeks.
(https://uploads.tapatalk-cdn.com/20201106/e0d64e95d3e33c28857a13109a96270f.jpg)
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Post by: AST on November 06, 2020, 06:23:09 PM
Dates, for a marinade?
Stuff with goat cheese and Mexican chorizo, wrap with bacon, smoke then on to high heat, drizzle with maple syrup my nizzle.
Post by: 8manpick on November 06, 2020, 07:38:32 PM
Post by: AST on November 06, 2020, 07:49:32 PM
You son of a bitch
She is actually really nice if you take the time to get to know her.
Post by: 8manpick on November 06, 2020, 07:50:44 PM
Lol, I’m certain that ASTMom is a lovely lady! Pretty jealous of your smoke plans... I should have planned ahead for the nice weatherYou son of a bitch
She is actually really nice if you take the time to get to know her.
Post by: waks on November 07, 2020, 09:08:39 AM
Post by: AST on November 07, 2020, 11:12:02 PM
(https://uploads.tapatalk-cdn.com/20201108/4f227ece896257265fa75dafc3f5a165.jpg)
(https://uploads.tapatalk-cdn.com/20201108/b0cb841cbccee2acef4509e8eff21e47.jpg)
1 packer, 3 racks of ribs and beef cheeks.
(https://uploads.tapatalk-cdn.com/20201108/7035d3649167a393f424d00189674f07.jpg)
Beef cheeks after 3 hours of smoke and ready for sous vide.
(https://uploads.tapatalk-cdn.com/20201108/135c413f587c0a6dbf2d845d6e77d07c.jpg)
Prepping bacon wrapped jalapeños along with dates. Both stuffed with chorizo & goat cheese. The dates get drizzled with maple syrup after finished.
(https://uploads.tapatalk-cdn.com/20201108/79839c70addd97af17ce3573d3cecece.jpg)
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Post by: AST on November 07, 2020, 11:17:09 PM
(https://uploads.tapatalk-cdn.com/20201108/c94378c78beccb2d12755eed853c5034.jpg)
Grilling dates & jalapeños.
(https://uploads.tapatalk-cdn.com/20201108/e382ae623eeae07fcc59f56f2610496e.jpg)
Brisket.
(https://uploads.tapatalk-cdn.com/20201108/43f5e4a8e2aaa77df964e3e303f0426f.jpg)
(https://uploads.tapatalk-cdn.com/20201108/bdf0b70df19632f8ba2653ed5cb7cd0d.jpg)
Big ass rack of pork ribs.
(https://uploads.tapatalk-cdn.com/20201108/6b555dca59b6a74461e0847538e8de29.jpg)
Beef cheeks, so good.
(https://uploads.tapatalk-cdn.com/20201108/c04f521ffa5c16f95b448c16b6eb89fc.jpg)
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Post by: AST on November 07, 2020, 11:17:39 PM
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Post by: 8manpick on November 07, 2020, 11:21:53 PM
Post by: KST8FAN on November 08, 2020, 08:41:36 AM
Tom
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Post by: AST on November 08, 2020, 09:25:11 AM
I dont think I can ever post my dry brisket pix in this thread again after seeing AST at work. Amazing stuff.
Tom
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Thanks but post away. This thread is for everyone.
Post by: meow meow on November 08, 2020, 10:42:24 AM
Post by: pissclams on November 08, 2020, 11:56:20 AM
Foodgasm
Post by: AST on November 08, 2020, 12:00:29 PM
(https://uploads.tapatalk-cdn.com/20201108/cb97b9e2c5f767f5d02594810778ad67.jpg)
2 Briskets pulled around 10am
(https://uploads.tapatalk-cdn.com/20201108/d6c9eb6bf62ab2cd7e687b8d4d69e057.jpg)
I brisket cut and being bagged for 2 of my buddies to split. Other one going in the freezer with the 2 butts for later.
(https://uploads.tapatalk-cdn.com/20201108/e7819852bd295309999a5f7a58606995.jpg)
Just 2 more briskets left, should be done within the hour. They are each getting sealed & sent to different houses.
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Post by: tdaver on November 09, 2020, 01:58:06 PM
(https://uploads.tapatalk-cdn.com/20201109/a1dc6bfecfb5a91bbf3dad4721ba26ae.jpg)
(https://uploads.tapatalk-cdn.com/20201109/f31936bd17cb99f144cd66183f2503ad.jpg)
(https://uploads.tapatalk-cdn.com/20201109/e635e9d5a1469ee8a02a5f727e75a4b5.jpg)
Post by: Cire on November 09, 2020, 02:00:09 PM
Post by: ChiComCat on November 09, 2020, 04:18:02 PM
Post by: Institutional Control on November 09, 2020, 04:21:09 PM
Post by: cDubya on November 09, 2020, 05:58:15 PM
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Post by: Institutional Control on November 14, 2020, 03:27:26 PM
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Post by: AST on November 14, 2020, 06:23:58 PM
I’m using my pellet grill for the first time today. Not a lot of smoke coming out of it, is that normal?
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No experience with pellets. Sorry I am of no help but good luck with the cook!
Post by: Gooch on November 16, 2020, 09:23:16 AM
I’m using my pellet grill for the first time today. Not a lot of smoke coming out of it, is that normal?Yes, long smokes you will get plenty of smoke flavor in the meat. If you are doing something that cooks quickly use an Amazing Tube to add more smoke. You pack it with pellets and light one end to add extra smoke.
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https://smile.amazon.com/dp/B07PHSLNJ3/ref=cm_sw_r_cp_apa_fabc_kKPSFbACRYXDE
Post by: Institutional Control on November 16, 2020, 09:46:38 AM
i cooked ribs and they didn't have a very smoky flavor.
Post by: meow meow on November 16, 2020, 10:27:55 AM
Post by: Institutional Control on November 16, 2020, 01:07:56 PM
Post by: Cire on November 16, 2020, 01:48:50 PM
Post by: waks on November 16, 2020, 02:35:30 PM
for my next smoker I'm either going Smokey Mountain or green mountainI have a WSM. It's done me well.
Post by: yoga-like_abana on November 16, 2020, 02:37:43 PM
Post by: Gooch on November 16, 2020, 03:08:27 PM
Ordered one on Amazon this morning.If you do not have one you will need a propane torch to light it.
Post by: Institutional Control on November 16, 2020, 04:25:22 PM
Ok, thanks. I’ll get one of those too.Ordered one on Amazon this morning.If you do not have one you will need a propane torch to light it.
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Post by: kansas_troll_patrol on December 06, 2020, 10:16:05 PM
Packed in the dry brine. It was just a combination of salt, brown sugar & pepper. I left it in this for about 14 hours.
(https://i.imgur.com/eeqJPEG.jpg)
Here it is after a good nights rest. Pulled out a TON of moisture.
(https://i.imgur.com/LJgCYQB.jpg)
I gave it a good bath in cold water to clean off the brine. After I let it sit for about 2.5 hours with a fan to help form pellicle.
(https://i.imgur.com/uj0SJfy.jpg)
On the UDS at 225 degrees with a mix of mostly pecan and a bit of apple wood.
(https://i.imgur.com/RLT1K2Q.jpg)
Rubbed on an apricot glaze with about 45 minutes left in the smoke.
(https://i.imgur.com/s3oo8Pq.jpg)
I was really happy with the final product.
(https://i.imgur.com/1t5s924.jpg)
Flaky and delicious. Next time I'll probably pull back a bit on the amount of salt in the brine. That or make sure it's spread more evenly. There were a few spots that were a bit of a salt bomb. But for a first attempt, all was good.
(https://i.imgur.com/yg1a7Yj.jpg)
Post by: Cire on December 06, 2020, 10:43:50 PM
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Post by: MakeItRain on December 07, 2020, 12:18:11 AM
Bark not bad for 30 minutes in an air fryer
(https://i.ibb.co/WWcQ9vc/PXL-20201201-190816255.jpg)
No smoke ring tho :frown:
(https://i.ibb.co/rpscfy9/12025.jpg)
Post by: kitten_mittons on December 12, 2020, 02:43:59 PM
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Post by: AST on December 12, 2020, 03:19:26 PM
Post by: KST8FAN on December 15, 2020, 09:33:28 AM
Some candied bacon before the ribs go on.(https://uploads.tapatalk-cdn.com/20201212/c6eebd85265986ae7b3c3f6dfd503e65.jpg)(https://uploads.tapatalk-cdn.com/20201212/512ce460567036526a5b14473bdb8ac6.jpg)Kitten what do you glaze that bacon with to candy it?
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Tom
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Post by: Institutional Control on December 20, 2020, 11:42:18 AM
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Post by: Cire on December 22, 2020, 06:13:10 PM
Got a slab in before the cold front. It was very good
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Post by: pissclams on December 22, 2020, 08:15:48 PM
Post by: AST on January 09, 2021, 07:58:25 PM
One of my all-time favorite meals. Glad to be able to do it now without smoking out the kitchen with a cast iron & butter.
(https://uploads.tapatalk-cdn.com/20210110/811767389aee237a5a4b9788d0c9839e.jpg)
(https://uploads.tapatalk-cdn.com/20210110/4844fd2e15ae9dd594e77764d4dc7430.jpg)
(https://uploads.tapatalk-cdn.com/20210110/a748429490a1e582553144b769f90929.jpg)
(https://uploads.tapatalk-cdn.com/20210110/ada2aeee18a2819ee304b1c8d65f8109.jpg)
(https://uploads.tapatalk-cdn.com/20210110/866288f2824fa34470a8095479b90da3.jpg)
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Post by: Cire on January 09, 2021, 08:01:33 PM
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Post by: kitten_mittons on January 09, 2021, 08:02:40 PM
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Post by: Cire on January 09, 2021, 08:08:48 PM
I’m going to be a dick and say to let it rest longer if it’s steaming that much when you slice it.
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Post by: Cire on January 09, 2021, 08:09:08 PM
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Post by: kitten_mittons on January 09, 2021, 08:10:19 PM
That looks awesome. Pork loin is so overlooked because it’s way to easy to overcook and dry out.Yeah, everyone was hungry. I let it rest for like 15 minutes or so, though.
I’m going to be a dick and say to let it rest longer if it’s steaming that much when you slice it.
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Post by: Cire on January 09, 2021, 08:11:18 PM
I’m sure no one complained. Looks plenty juicy!That looks awesome. Pork loin is so overlooked because it’s way to easy to overcook and dry out.Yeah, everyone was hungry. I let it rest for like 15 minutes or so, though.
I’m going to be a dick and say to let it rest longer if it’s steaming that much when you slice it.
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Post by: AST on January 09, 2021, 08:21:15 PM
Post by: waks on January 10, 2021, 11:44:17 AM
Post by: AST on January 10, 2021, 12:03:51 PM
eff you guys. I'm hungry as crap now.
Well that is your fault for looking at it now, those were last night’s news.
Post by: Gooch on January 10, 2021, 01:47:57 PM
Post by: steve dave on January 10, 2021, 01:54:58 PM
Doing a Stromboli tonight.
post in cooking thread per board rules
Post by: GregKSU1027 on January 10, 2021, 01:55:53 PM
Gooch can’t read.Doing a Stromboli tonight.
post in cooking thread per board rules
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Post by: Gooch on January 10, 2021, 01:59:59 PM
Post by: cDubya on January 10, 2021, 02:06:44 PM
I'm going to smoke the mf'r. :comeatme::excited:
Post by: KST8FAN on January 22, 2021, 08:14:18 PM
Tom(https://uploads.tapatalk-cdn.com/20210123/2d30f77862565e869ec3b42349fe3a91.jpg)
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Post by: kitten_mittons on January 22, 2021, 08:25:18 PM
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Post by: Institutional Control on January 23, 2021, 06:26:16 PM
(https://uploads.tapatalk-cdn.com/20210124/dbfb3b6b62f96f4ed064d6ec88871500.jpg)
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Post by: 8manpick on January 23, 2021, 06:37:56 PM
Post by: DaBigTrain on January 23, 2021, 06:41:09 PM
Post by: Institutional Control on January 23, 2021, 06:59:08 PM
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Post by: AST on January 23, 2021, 08:30:23 PM
Tastiest brisket I’ve ever done. I’m now sold on the pellet smoker.
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Looks great! You will get a more tender bite if you cut that bad boy against the muscle grain. I realize as I type this that there could have been plenty of brisket cut against the grain and not in the pic. Anywho, great smoke ring and color.
Post by: pissclams on January 23, 2021, 10:37:54 PM
Post by: star seed 7 on January 24, 2021, 11:23:33 AM
Post by: Institutional Control on January 24, 2021, 11:52:58 AM
Thanks for the tip.Tastiest brisket I’ve ever done. I’m now sold on the pellet smoker.
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Looks great! You will get a more tender bite if you cut that bad boy against the muscle grain. I realize as I type this that there could have been plenty of brisket cut against the grain and not in the pic. Anywho, great smoke ring and color.
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Post by: AST on January 24, 2021, 12:05:49 PM
Thanks for the tip.Tastiest brisket I’ve ever done. I’m now sold on the pellet smoker.
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Looks great! You will get a more tender bite if you cut that bad boy against the muscle grain. I realize as I type this that there could have been plenty of brisket cut against the grain and not in the pic. Anywho, great smoke ring and color.
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Any time. I was worried I was going to come off as a dick with my comment then I saw the below post and realized I was good.
good grief cut against the damn grain, looks like table saw got ahold of that thing
Post by: Institutional Control on January 24, 2021, 12:37:45 PM
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Post by: pissclams on January 24, 2021, 01:30:05 PM
Post by: Trim on January 24, 2021, 01:38:44 PM
Post by: waks on January 24, 2021, 01:54:22 PM
April 22 will be the 11th anniversary of the crockpot incident.Can I get some backstory here?
Post by: steve dave on January 24, 2021, 01:56:15 PM
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Post by: AST on January 24, 2021, 02:00:48 PM
Post by: Trim on January 24, 2021, 02:42:42 PM
Post by: pissclams on January 24, 2021, 03:45:42 PM
Post by: Kat Kid on January 24, 2021, 07:28:56 PM
Post by: waks on January 24, 2021, 10:34:22 PM
Post by: wetwillie on January 24, 2021, 10:35:30 PM
Post by: waks on January 24, 2021, 10:37:02 PM
We have a search function:blank:
Post by: puniraptor on January 25, 2021, 03:57:18 AM
LOLThat knife is awesome, looks just like on meat Instagram
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Post by: kansas_troll_patrol on January 26, 2021, 10:58:48 AM
(https://lh3.googleusercontent.com/-bc19B1In7Ks/YBBH22xNC8I/AAAAAAAANSA/vD3PyojHusoHbRw6RIwwZqQhUYqxW3fDQCK8BGAsYHg/s0/2021-01-26.jpg)
(https://lh3.googleusercontent.com/-BARf7qRW3yo/YBBH3MMCT3I/AAAAAAAANSE/FfEnALSOZRQQZGM_NQ3yL1gtoZ9RNu3bgCK8BGAsYHg/s0/2021-01-26.jpg)
Post by: passranch on January 26, 2021, 11:07:31 AM
Post by: pissclams on January 26, 2021, 02:13:07 PM
https://www.smokedbbqsource.com/how-to-get-a-good-smoke-ring/
Post by: Institutional Control on January 26, 2021, 02:19:15 PM
Post by: kansas_troll_patrol on January 26, 2021, 07:49:10 PM
KTP, did you cook that in the smoker you built?
Post by: Cire on January 26, 2021, 08:10:52 PM
Flat was decent, burnt ends were on point (pun intended) I'm not sure why, but I just can't get a smoke ring. I have thin blue smoke throughout the cook, just never a ring. The flavor is there, so whatever, but I would love to see that deep ring.Looks awesome
(https://lh3.googleusercontent.com/-bc19B1In7Ks/YBBH22xNC8I/AAAAAAAANSA/vD3PyojHusoHbRw6RIwwZqQhUYqxW3fDQCK8BGAsYHg/s0/2021-01-26.jpg)
(https://lh3.googleusercontent.com/-BARf7qRW3yo/YBBH3MMCT3I/AAAAAAAANSE/FfEnALSOZRQQZGM_NQ3yL1gtoZ9RNu3bgCK8BGAsYHg/s0/2021-01-26.jpg)
Point is always better
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Post by: AST on February 02, 2021, 06:04:09 PM
Also throwing a 72 hour brined turkey breast on the smoker for some turkey pastrami.
(https://uploads.tapatalk-cdn.com/20210203/a82e30dc3c9fbc00466673067f31b904.jpg)
(https://uploads.tapatalk-cdn.com/20210203/ffccc91a67166a1258ea530794d193eb.jpg)
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Post by: AST on February 02, 2021, 06:41:42 PM
(https://uploads.tapatalk-cdn.com/20210203/5024eedebae07d6507499e47be15bc10.jpg)
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Post by: Institutional Control on February 02, 2021, 06:58:36 PM
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Post by: AST on February 02, 2021, 08:19:54 PM
Will have a verdict on the turkey pastrami tomorrow.
(https://uploads.tapatalk-cdn.com/20210203/3ee8268117e2112a9dc99fcad43eff34.jpg)
(https://uploads.tapatalk-cdn.com/20210203/cf95486b30dbf3fe4dc57395223c960b.jpg)
Picture does not do that plate justice. Best meal I have had in awhile. Will work on plating next go around.
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Post by: Cire on February 03, 2021, 05:56:57 AM
I’ve never been happy with a breast only Turkey. I feel like it is always either unevenly cooked or just missing flavor.
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Post by: AST on February 03, 2021, 07:47:16 AM
How’d the Turkey turn out??
I’ve never been happy with a breast only Turkey. I feel like it is always either unevenly cooked or just missing flavor.
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Have not had any, making turkey reubens tonight.
Post by: AST on February 03, 2021, 08:03:36 PM
(https://uploads.tapatalk-cdn.com/20210204/006fd1f35123df4141db1b4d00a5c27a.jpg)
(https://uploads.tapatalk-cdn.com/20210204/a76cbb44aba2d3398263f8319fccc7ff.jpg)
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Post by: Institutional Control on February 03, 2021, 08:05:12 PM
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Post by: tdaver on February 03, 2021, 09:25:01 PM
Post by: AST on February 04, 2021, 04:59:25 AM
Oh man do I love Reubens. Need some more deats on that turkstrami. Traditional pastrami rub or something different? Anything special about the brine?
This recipe with a little bit of tinkering. Add cloves to the brine. Added ground mustard to the rub.
https://www.google.com/amp/s/www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe-2013881.amp
Post by: tdaver on February 04, 2021, 09:16:24 PM
Post by: tdaver on February 07, 2021, 04:57:10 PM
(https://uploads.tapatalk-cdn.com/20210207/983b4f06ef922d0e971515f0deb0fb67.jpg)
(https://uploads.tapatalk-cdn.com/20210207/5f899190eb46a8843a56a650d03b0374.jpg)
Post by: pissclams on February 07, 2021, 05:04:45 PM
Post by: tdaver on February 07, 2021, 06:09:06 PM
(https://uploads.tapatalk-cdn.com/20210207/c76a6a00cd4dee37e5ede8b7fc0753d8.jpg)And these
(https://uploads.tapatalk-cdn.com/20210207/983b4f06ef922d0e971515f0deb0fb67.jpg)
(https://uploads.tapatalk-cdn.com/20210207/5f899190eb46a8843a56a650d03b0374.jpg)
(https://uploads.tapatalk-cdn.com/20210208/fe5e75a11499f88d2a944cb4d31eed9e.jpg)
Post by: AST on February 07, 2021, 07:36:20 PM
(https://uploads.tapatalk-cdn.com/20210208/a99b998cb19a20cc56780383edbbb53d.jpg)
(https://uploads.tapatalk-cdn.com/20210208/dca6e2202862c143d8bf2bab9a675d80.jpg)
(https://uploads.tapatalk-cdn.com/20210208/3ac8da5637af70387da6a045fd6acd75.jpg)
(https://uploads.tapatalk-cdn.com/20210208/c5f664619497d3e3c2e91963dd4ef2e3.jpg)
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Post by: sys on February 07, 2021, 08:31:35 PM
Post by: AST on February 07, 2021, 08:38:40 PM
ast, how many people eat these feasts that you put out every single rough ridin' day?
6 tonight. Have 2 patties left over for lunches this week.
Post by: sys on February 07, 2021, 08:50:18 PM
ast, how many people eat these feasts that you put out every single rough ridin' day?
6.
thank you, that makes me feel better.
Post by: waks on February 08, 2021, 04:09:48 PM
Post by: AST on February 08, 2021, 04:46:37 PM
What are the things next to the burgers? Potatoes?
Si
Post by: Institutional Control on February 09, 2021, 12:01:05 PM
Post by: steve dave on March 05, 2021, 07:45:05 PM
(https://uploads.tapatalk-cdn.com/20210306/1b4aa9355510d95cdce3738a66eac946.jpg)
(https://uploads.tapatalk-cdn.com/20210306/1ea70088550263185a690d96a4a7e3bf.jpg)
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Post by: star seed 7 on March 05, 2021, 07:51:23 PM
Post by: KST8FAN on March 05, 2021, 08:01:55 PM
Tom(https://uploads.tapatalk-cdn.com/20210306/cf0165dd0ca8ce03288db77db850fe2d.jpg)
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Post by: steve dave on March 05, 2021, 08:08:19 PM
You boys want to bbq early 1900s style? That's great grandpa whole hogging it in the backyard.
Tom(https://uploads.tapatalk-cdn.com/20210306/cf0165dd0ca8ce03288db77db850fe2d.jpg)
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damn, what part of the country?
Post by: Spracne on March 05, 2021, 08:18:57 PM
Post by: TheHamburglar on March 05, 2021, 08:27:32 PM
Post by: KST8FAN on March 05, 2021, 09:19:36 PM
Rural Douglas CountyYou boys want to bbq early 1900s style? That's great grandpa whole hogging it in the backyard.
Tom(https://uploads.tapatalk-cdn.com/20210306/cf0165dd0ca8ce03288db77db850fe2d.jpg)
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damn, what part of the country?
Tom
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Post by: steve dave on March 05, 2021, 09:26:02 PM
Post by: 8manpick on March 05, 2021, 11:59:16 PM
(https://uploads.tapatalk-cdn.com/20210306/92fc7ce77ff4fab433ea4601490b193d.jpg)
(https://uploads.tapatalk-cdn.com/20210306/46824eb5f24717bcda8c72c3a2ae00d5.jpg)
(https://uploads.tapatalk-cdn.com/20210306/4acc6ac6da454a1e785b4fc27b88f093.jpg)
45 degrees is warm enough for the first smoke of the year this weekend
Post by: AST on March 07, 2021, 02:05:25 PM
(https://uploads.tapatalk-cdn.com/20210307/c2921d25ccb7271d35f254fe41f584d2.jpg)
(https://uploads.tapatalk-cdn.com/20210307/8b2e175dabd6e3d225dec9684e741d89.jpg)
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Post by: AST on March 07, 2021, 02:08:44 PM
Post by: pissclams on March 07, 2021, 02:15:50 PM
Post by: AST on March 07, 2021, 02:19:28 PM
that chorizo is fire
One of my favorite smells on this earth
Post by: pissclams on March 07, 2021, 02:53:54 PM
la tienda sells great spanish style chorizo
Post by: sys on March 07, 2021, 03:07:55 PM
Post by: AST on March 07, 2021, 03:08:24 PM
do you prefer spanish or mexican? I really like spanish
la tienda sells great spanish style chorizo
Really depends on the dish. I am an equal opportunity chorizo lover.
Post by: AST on March 07, 2021, 03:49:19 PM
(https://uploads.tapatalk-cdn.com/20210307/f680e72be87020368e73db97e43985a5.jpg)
(https://uploads.tapatalk-cdn.com/20210307/5e81180c1c552815a4fa4fb4e85d4f77.jpg)
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Post by: pissclams on March 07, 2021, 03:56:05 PM
Post by: AST on March 07, 2021, 04:05:41 PM
Post by: Cire on March 07, 2021, 04:20:22 PM
You boys want to bbq early 1900s style? That's great grandpa whole hogging it in the backyard.That’s really freaking cool
Tom(https://uploads.tapatalk-cdn.com/20210306/cf0165dd0ca8ce03288db77db850fe2d.jpg)
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Post by: AST on March 14, 2021, 10:56:37 AM
where'd you get that chorizo?
where'd you get that chorizo?
Sorry, just now saw this post. This was procured at Whole Foods.
(https://uploads.tapatalk-cdn.com/20210314/432813b1d520baa0e02e3381091217b9.jpg)
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Post by: Cire on March 14, 2021, 11:43:45 AM
Obviously texture is different, what’s the flavor???
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Post by: AST on March 14, 2021, 11:53:53 AM
I don’t think I’ve ever had dried chorizo. I’ve only used the crumbly, greasy stuff.
Obviously texture is different, what’s the flavor???
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Flavor is pretty different. Hard to describe. Best I can do is say take a salami and spicy pepperoni and make them have a baby and then bathe the baby in paprika.
Post by: pissclams on March 14, 2021, 12:43:21 PM
they sell that brand at my whole foods, it’s not really that great imo but I buy it because it’s convenientwhere'd you get that chorizo?where'd you get that chorizo?
Sorry, just now saw this post. This was procured at Whole Foods.
(https://uploads.tapatalk-cdn.com/20210314/432813b1d520baa0e02e3381091217b9.jpg)
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check that store I mentioned for the real crap
Post by: AST on March 14, 2021, 01:50:00 PM
they sell that brand at my whole foods, it’s not really that great imo but I buy it because it’s convenientwhere'd you get that chorizo?where'd you get that chorizo?
Sorry, just now saw this post. This was procured at Whole Foods.
(https://uploads.tapatalk-cdn.com/20210314/432813b1d520baa0e02e3381091217b9.jpg)
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check that store I mentioned for the real crap
I agree it is not the best but they were close.
Post by: 8manpick on March 14, 2021, 03:30:33 PM
Post by: Cire on March 14, 2021, 03:53:16 PM
LMAOOOOOOOO
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Post by: steve dave on March 14, 2021, 03:57:01 PM
I enjoy the Whole Foods marketing of “natural” cured meats with “no added nitrates” as if celery chowder is somehow different than other nitrate sources.
yeah, I read something about how the "naturally smoked" and "no artificial nitrates" stuff is actually way worse from a nitrate perspective because the celery chowder is so awful.
Post by: 8manpick on March 14, 2021, 04:25:40 PM
Meh, it’s all fine.I enjoy the Whole Foods marketing of “natural” cured meats with “no added nitrates” as if celery chowder is somehow different than other nitrate sources.
yeah, I read something about how the "naturally smoked" and "no artificial nitrates" stuff is actually way worse from a nitrate perspective because the celery chowder is so awful.
Post by: tdaver on March 19, 2021, 09:05:50 PM
Post by: steve dave on March 19, 2021, 09:25:53 PM
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Post by: Cire on March 19, 2021, 09:39:57 PM
(https://uploads.tapatalk-cdn.com/20210320/e7ae1b52558ff85aef64762dc9c486e2.jpg)Is that blue cheese I see???
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Post by: kitten_mittons on March 19, 2021, 09:44:38 PM
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Post by: tdaver on March 19, 2021, 09:55:00 PM
Post by: MakeItRain on March 19, 2021, 09:55:53 PM
Can we discuss how disgusting Montreal seasoning is? I can tolerate it on a steak but don't love it. But I see a lot of posts in a smoking FB group I belong to that insist on putting it on brisket. blah.
(https://media1.giphy.com/media/z7TEZaSJ6YF8c/giphy.gif)
Post by: MakeItRain on March 19, 2021, 09:58:26 PM
that chorizo is fire
One of my favorite smells on this earth
Me too, had some today.
Post by: catastrophe on March 19, 2021, 10:54:40 PM
(https://uploads.tapatalk-cdn.com/20210320/e7ae1b52558ff85aef64762dc9c486e2.jpg)Look out @ast he’s coming for you
Post by: yoga-like_abana on March 20, 2021, 09:21:24 AM
Post by: pissclams on March 20, 2021, 04:22:39 PM
Post by: Stupid Fitz on March 20, 2021, 05:14:56 PM
(https://uploads.tapatalk-cdn.com/20210320/681010648ee7731afe1001e66bd71712.jpg)
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Post by: Stupid Fitz on March 20, 2021, 05:33:35 PM
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Post by: Stupid Fitz on March 20, 2021, 05:33:37 PM
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Post by: AST on March 20, 2021, 07:04:00 PM
Post by: yoga-like_abana on March 21, 2021, 08:22:46 AM
1/4 inch and I usually smoke mine fat down but ya, the fat isn’t going to hurt it. you’re going to end up trimming it at the end. i’ve learned that it’s better to have more fat than to over trim it. go catsThanks!
Post by: RickRampus on March 21, 2021, 07:50:49 PM
Post by: Institutional Control on March 26, 2021, 08:41:16 AM
Post by: yoga-like_abana on March 26, 2021, 03:36:02 PM
(https://uploads.tapatalk-cdn.com/20210320/1d253ae581cb13e67251522ef9887e55.jpg)I would smash that
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Post by: Cire on April 02, 2021, 06:08:08 PM
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Post by: Cire on April 11, 2021, 01:41:51 PM
First brisket on the new smoker. Pretty happy!
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Post by: Spracne on April 11, 2021, 02:48:47 PM
Post by: star seed 7 on April 11, 2021, 04:07:50 PM
Post by: Cire on April 11, 2021, 04:17:49 PM
I deep fried my first brisket yesterday. It was fantastic.Had to look it up. Had no idea this was a thing but it sounds great
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Post by: Cire on April 11, 2021, 06:04:44 PM
Surprisingly tasty!
(https://uploads.tapatalk-cdn.com/20210411/8304edb0e5b113de14b982a53bb5baf0.jpg)
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Post by: tdaver on April 11, 2021, 11:25:40 PM
I deep fried my first brisket yesterday. It was fantastic.Had to look it up. Had no idea this was a thing but it sounds great
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Huh. Dog park friends just tonight said they were going to put a tri tip in the air fryer for dinner. I just don’t know what to think about this fried beef revolution.
Post by: waks on April 12, 2021, 05:55:24 AM
Air fryer and deep fryer seem like two very different animals.I deep fried my first brisket yesterday. It was fantastic.Had to look it up. Had no idea this was a thing but it sounds great
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Huh. Dog park friends just tonight said they were going to put a tri tip in the air fryer for dinner. I just don’t know what to think about this fried beef revolution.
Post by: tdaver on April 12, 2021, 10:47:47 AM
Post by: 8manpick on April 12, 2021, 10:58:42 AM
Post by: catastrophe on April 12, 2021, 11:02:56 AM
Post by: ben ji on April 18, 2021, 06:42:12 PM
Cut an onion on half, coat in olive oil and montreal steak seasoning then put it on the grill for about 10 minutes flipping it halfway through.
(https://uploads.tapatalk-cdn.com/20210418/f011d7ebefd9711516f4acdadd7f823b.jpg)
Post by: KST8FAN on April 18, 2021, 07:35:52 PM
Tom
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Post by: Cire on April 18, 2021, 08:01:30 PM
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Post by: ben ji on April 18, 2021, 08:06:17 PM
Post by: cDubya on May 30, 2021, 10:16:25 AM
Post by: pissclams on May 30, 2021, 10:32:55 AM
Post by: Cire on May 30, 2021, 01:20:02 PM
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Post by: 8manpick on May 30, 2021, 02:03:18 PM
(https://uploads.tapatalk-cdn.com/20210530/c63f56a609de863767f4232a1c0a90a0.jpg)
Post by: Cire on May 30, 2021, 02:24:19 PM
What bar?
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Post by: 8manpick on May 30, 2021, 04:25:21 PM
That’s pretty sweetToon’s in Chicago
What bar?
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Post by: cDubya on May 30, 2021, 06:15:59 PM
Post by: 8manpick on May 30, 2021, 06:17:41 PM
Looks awesome!
Post by: cDubya on May 30, 2021, 06:34:05 PM
AST dry rub coming through yet again. Thanks so much, bud! (https://uploads.tapatalk-cdn.com/20210530/facab2ad3a0f7ec55645dbbf5c4cf7c5.jpg)
Post by: Cire on May 30, 2021, 07:50:00 PM
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Post by: MakeItRain on May 30, 2021, 10:01:19 PM
Post by: AST on May 30, 2021, 11:03:33 PM
Post by: cDubya on May 31, 2021, 03:46:55 PM
Did you trim a layer of fat before you smoked it?Nope! Got it from a local butcher who does everything you need prep-wise. Saves me a lot of time, I'm happy to pay extra for that lol.
Post by: Cire on June 05, 2021, 06:44:42 PM
Good things tonight!
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Post by: Dr Rick Daris on June 05, 2021, 07:16:21 PM
No messin' around. Rested it, sliced, into the broiler for 15. *chefs kiss*
AST dry rub coming through yet again. Thanks so much, bud! (https://uploads.tapatalk-cdn.com/20210530/facab2ad3a0f7ec55645dbbf5c4cf7c5.jpg)
Ast or cdub- what’s the dry rub recipe?
Post by: AST on June 05, 2021, 07:31:34 PM
No messin' around. Rested it, sliced, into the broiler for 15. *chefs kiss*
AST dry rub coming through yet again. Thanks so much, bud! (https://uploads.tapatalk-cdn.com/20210530/facab2ad3a0f7ec55645dbbf5c4cf7c5.jpg)
Ast or cdub- what’s the dry rub recipe?
I think he is referring to my “butt stuff” I came up with for pork butt. It works on all pork though and people have reported success on beef & chicken as well.
2 things. Firstly, which I am sure you can tell, this makes a lot of rub. So either scale it down or have something you can store it in. Secondly, dial the cayenne back unless you like your mouth on fire. 1/8 of a cup in this recipe brings a pleasnat heat but I like things a little spicy on occasion.
butt stuff
1c corse kosher
1c corse black pepper
1c turbinado
1c brown sugar
1/2c garlic chowder
1/2c cup spanish paprika
1/2c cumin
1/4c cayenne
1/4c chile chowder
Post by: catastrophe on June 06, 2021, 09:08:34 AM
Post by: AST on June 06, 2021, 10:33:01 AM
You know it’s a signature AST spice because of the chowders.
I am so lost right now. Well done, I don’t get stumped often.
Post by: catastrophe on June 06, 2021, 04:08:54 PM
My mistake, it was not an AST recipe I’m thinking of.Ok I’ve seen garlic chowder, onion chowder, and baking chowder referenced in like the last 3 posts alone. What gives.
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Post by: Sandstone Outcropping on June 06, 2021, 05:53:53 PM
Post by: Institutional Control on June 06, 2021, 08:09:49 PM
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Post by: wetwillie on June 06, 2021, 08:25:45 PM
Does lump charcoal serve any purpose? I always use Kingsford but I picked up a bag of lump charcoal on a whim the other day (B&B Authentic TX brand) and it is trash. Some pieces are pea sized and some are bigger than a coffee mug. Impossible to get evenly lit like briquets.
Do you have a charcoal chimney for lighting?
Post by: AST on June 06, 2021, 08:38:52 PM
Does lump charcoal serve any purpose? I always use Kingsford but I picked up a bag of lump charcoal on a whim the other day (B&B Authentic TX brand) and it is trash. Some pieces are pea sized and some are bigger than a coffee mug. Impossible to get evenly lit like briquets.
Lump burns longer and generally produces a better smoke. But briquettes burn smooth & consistent. I always use both when I am doing charcoal only. It works great mixed.
Post by: pissclams on June 06, 2021, 09:37:52 PM
Post by: Katpappy on June 07, 2021, 01:51:21 AM
Post by: Cire on June 07, 2021, 07:10:56 AM
I buy FOGO, more expensive but I feel like it’s got consistently bigger chunks.
All lump will have the small pieces, I just place the little ones near the fire starter
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Post by: Sandstone Outcropping on June 07, 2021, 07:23:37 AM
AlwaysDoes lump charcoal serve any purpose? I always use Kingsford but I picked up a bag of lump charcoal on a whim the other day (B&B Authentic TX brand) and it is trash. Some pieces are pea sized and some are bigger than a coffee mug. Impossible to get evenly lit like briquets.
Do you have a charcoal chimney for lighting?
Post by: 420seriouscat69 on June 07, 2021, 10:13:57 AM
(https://uploads.tapatalk-cdn.com/20210605/42b587676d7eacefa6c6e9aee7fcda20.jpg)Nice work!
Good things tonight!
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Post by: cDubya on June 08, 2021, 08:56:10 PM
AST to the rescue!!
Post by: sonofdaxjones on June 11, 2021, 07:39:03 AM
Post by: WildcatNkilt on June 11, 2021, 11:05:04 AM
Post by: AST on June 12, 2021, 08:05:06 AM
I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
Brunch hash, smash-burgers, tacos. Those are probably my top 3 in no order.
Post by: cDubya on June 19, 2021, 04:02:50 PM
Sliced up nice and thin for some sandwiches this week. (https://uploads.tapatalk-cdn.com/20210619/ea047566cc5665755138759a52505683.jpg)
Post by: pissclams on June 19, 2021, 04:40:54 PM
Post by: Spracne on June 19, 2021, 05:08:35 PM
that looks tender and delicious. do you have a meat slicer?
A ... a knife?
Post by: pissclams on June 19, 2021, 05:34:26 PM
Post by: Cire on June 19, 2021, 07:17:50 PM
Searing off a tri tip after sous vide
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Post by: cDubya on June 19, 2021, 11:25:36 PM
that looks tender and delicious. do you have a meat slicer?We do! Sliced it up into about 1/8" strips, the gf whipped up a creamy horseradish sauce, tossed on some microgreens and called it a day.
Post by: pissclams on June 20, 2021, 08:40:51 AM
Post by: pissclams on June 20, 2021, 08:42:22 AM
that looks tender and delicious. do you have a meat slicer?We do! Sliced it up into about 1/8" strips, the gf whipped up a creamy horseradish sauce, tossed on some microgreens and called it a day.
how did you decide to purchase a meat slicer?
Post by: cDubya on June 20, 2021, 01:24:37 PM
We love being in the kitchen together, trying new recipes, all that. Gf initially decided on it so we could slice homemade sourdough bread. Plus it does this to meat... (https://uploads.tapatalk-cdn.com/20210620/3e355d35632cd8990db7fae095e89dc1.jpg)that looks tender and delicious. do you have a meat slicer?We do! Sliced it up into about 1/8" strips, the gf whipped up a creamy horseradish sauce, tossed on some microgreens and called it a day.
how did you decide to purchase a meat slicer?
Post by: Cire on June 20, 2021, 01:30:37 PM
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Post by: 8manpick on June 20, 2021, 05:38:02 PM
Post by: Tobias on June 20, 2021, 05:45:24 PM
Post by: Cire on June 22, 2021, 10:19:42 PM
Peruvian chicken. Carved up
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Post by: Cire on June 22, 2021, 10:20:07 PM
2 chickens
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Post by: Cire on June 22, 2021, 10:20:55 PM
Mango/avocado salad
Esquites etc
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Post by: 420seriouscat69 on July 01, 2021, 01:26:44 PM
Post by: CNS on July 01, 2021, 01:49:21 PM
I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
I use the crap out of mine. I make a lot of Japanese steakhouse type habatchi stuff on mine. My fav is peeled and halved shrimp, green onion, white pepper, salt, and sesame oil. Finish it with butter. Serve over steamed jasmine rice then a bunch of fish sauce. Its legit. super simple. super good. even reheats well.
I also recently learned how to make fried rice on it. I am still playing with this but the flavor is good. My problem is not using old rice and it clumped pretty good.
Taco steak, sliced white onion and pablano with veg oil, then heat the corn tortillas on it. Best home tacos ever.
Smashburgers are amaze too.
Post by: Rage Against the McKee on July 01, 2021, 02:50:09 PM
https://twitter.com/rsorokanich/status/1410665079343923205?s=21
It seems Business Insider will let any jackass with an opinion get published these days.
Post by: Sandstone Outcropping on July 01, 2021, 02:55:38 PM
This sounds awesome. I really like stir-fry dishes but if you get a pan hot enough to actually stir fry the food it splatters hot oil all over the kitchen. Is the Blackstone hard to keep clean?I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
I use the crap out of mine. I make a lot of Japanese steakhouse type habatchi stuff on mine. My fav is peeled and halved shrimp, green onion, white pepper, salt, and sesame oil. Finish it with butter. Serve over steamed jasmine rice then a bunch of fish sauce. Its legit. super simple. super good. even reheats well.
I also recently learned how to make fried rice on it. I am still playing with this but the flavor is good. My problem is not using old rice and it clumped pretty good.
Taco steak, sliced white onion and pablano with veg oil, then heat the corn tortillas on it. Best home tacos ever.
Smashburgers are amaze too.
Post by: catastrophe on July 01, 2021, 02:56:06 PM
Post by: CNS on July 01, 2021, 04:01:59 PM
This sounds awesome. I really like stir-fry dishes but if you get a pan hot enough to actually stir fry the food it splatters hot oil all over the kitchen. Is the Blackstone hard to keep clean?I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
I use the crap out of mine. I make a lot of Japanese steakhouse type habatchi stuff on mine. My fav is peeled and halved shrimp, green onion, white pepper, salt, and sesame oil. Finish it with butter. Serve over steamed jasmine rice then a bunch of fish sauce. Its legit. super simple. super good. even reheats well.
I also recently learned how to make fried rice on it. I am still playing with this but the flavor is good. My problem is not using old rice and it clumped pretty good.
Taco steak, sliced white onion and pablano with veg oil, then heat the corn tortillas on it. Best home tacos ever.
Smashburgers are amaze too.
Super easy. I use a little water to get most of the crust off as I finish the cook. Then when starting it up next time, scrape it then put down some cooking oil and wipe it clean’ish. Then warm it up until the remaining oil smokes off. Then, boom, ready to go.
It really is a great device.
Post by: Sandstone Outcropping on July 01, 2021, 04:26:49 PM
One of my co-workers was bragging about how much she likes using it to make breakfast.This sounds awesome. I really like stir-fry dishes but if you get a pan hot enough to actually stir fry the food it splatters hot oil all over the kitchen. Is the Blackstone hard to keep clean?I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
I use the crap out of mine. I make a lot of Japanese steakhouse type habatchi stuff on mine. My fav is peeled and halved shrimp, green onion, white pepper, salt, and sesame oil. Finish it with butter. Serve over steamed jasmine rice then a bunch of fish sauce. Its legit. super simple. super good. even reheats well.
I also recently learned how to make fried rice on it. I am still playing with this but the flavor is good. My problem is not using old rice and it clumped pretty good.
Taco steak, sliced white onion and pablano with veg oil, then heat the corn tortillas on it. Best home tacos ever.
Smashburgers are amaze too.
Super easy. I use a little water to get most of the crust off as I finish the cook. Then when starting it up next time, scrape it then put down some cooking oil and wipe it clean’ish. Then warm it up until the remaining oil smokes off. Then, boom, ready to go.
It really is a great device.
Post by: Institutional Control on July 02, 2021, 01:44:41 PM
I don't know what seasoning/sauces to use for hibachi or I would give it a shot.
Post by: yoga-like_abana on July 02, 2021, 01:48:56 PM
Post by: MakeItRain on July 02, 2021, 02:36:21 PM
Has anyone ever smoked beef ribs?? Any pro tips I’ve only used pork before. Same with a rub for them
My tip is to donate them to a food bank, drive to the store and buy some baby backs. Beef ribs aren't good.
Post by: yoga-like_abana on July 02, 2021, 08:46:19 PM
Post by: 8manpick on July 02, 2021, 11:00:10 PM
Has anyone ever smoked beef ribs?? Any pro tips I’ve only used pork before. Same with a rub for them(https://uploads.tapatalk-cdn.com/20210703/16260de1cc28a7cdaf04308dbfad952b.jpg)
Beef ribs are great. Salt and pepper.
Post by: 8manpick on July 02, 2021, 11:02:02 PM
Post by: IPA4Me on July 03, 2021, 01:35:36 PM
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Post by: KST8FAN on July 03, 2021, 10:02:05 PM
Tom(https://uploads.tapatalk-cdn.com/20210704/28ae8e41e264680534be1e7b3a8f400e.jpg)(https://uploads.tapatalk-cdn.com/20210704/74636297e6b51de0693ee2d76fb7ecda.jpg)
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Post by: MakeItRain on July 03, 2021, 11:39:35 PM
Have a hard time taking food advice from a man that buys Walmart meat.
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Bruh, I wasn't seeking it, I needed tennis balls. Who wouldn't try a $20 tomahawk, once?
Gonna do my annual belly burnt ends tomorrow, will post pics. I put a bit of a glaze on mine.
Post by: MakeItRain on July 03, 2021, 11:40:58 PM
Ready for tomorrow. Needed to reduce the pork butt inventory, and did some ribs too.
Tom(https://uploads.tapatalk-cdn.com/20210704/28ae8e41e264680534be1e7b3a8f400e.jpg)(https://uploads.tapatalk-cdn.com/20210704/74636297e6b51de0693ee2d76fb7ecda.jpg)
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Looks great, my guy. I love the real grill you're working with there. None of that new fangled pellet grill bs.
Post by: Spracne on July 04, 2021, 12:38:35 AM
Have a hard time taking food advice from a man that buys Walmart meat.
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Who wouldn't try a $20 tomahawk, once?
A GD communist, that's who.
Post by: KST8FAN on July 04, 2021, 11:36:34 AM
I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.Ready for tomorrow. Needed to reduce the pork butt inventory, and did some ribs too.
Tom(https://uploads.tapatalk-cdn.com/20210704/28ae8e41e264680534be1e7b3a8f400e.jpg)(https://uploads.tapatalk-cdn.com/20210704/74636297e6b51de0693ee2d76fb7ecda.jpg)
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Looks great, my guy. I love the real grill you're working with there. None of that new fangled pellet grill bs.
Tom
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Post by: Institutional Control on July 04, 2021, 04:58:09 PM
That is the opposite of how I do it. Putting a brisket on a pellet smoker and leaving it there for 12 hours without worrying about the temp is the greatest thing ever.I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.Ready for tomorrow. Needed to reduce the pork butt inventory, and did some ribs too.
Tom(https://uploads.tapatalk-cdn.com/20210704/28ae8e41e264680534be1e7b3a8f400e.jpg)(https://uploads.tapatalk-cdn.com/20210704/74636297e6b51de0693ee2d76fb7ecda.jpg)
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Looks great, my guy. I love the real grill you're working with there. None of that new fangled pellet grill bs.
Tom
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Post by: AST on July 04, 2021, 05:24:17 PM
The them was “o-fish-ally 1” so we had a fish fey and low country boil. Did not get the best of pics because I was pretty tipsy and exhausted by the time food was ready.
20lbs shrimp, 12lbs Conecuh sausage, 16lbs potatoes, 20 ears of corn, 20lbs fried catfish and a ton of hushpuppies. My new toy worked fantastic, a 90qt boiler.
(https://uploads.tapatalk-cdn.com/20210704/0293552c881876a3e47f7a3dd0e51002.jpg)
(https://uploads.tapatalk-cdn.com/20210704/266c23a6eb357e1cf1245751eb1b1d73.jpg)
(https://uploads.tapatalk-cdn.com/20210704/79c62b5b00cea5decd6b190df06ad9f4.jpg)
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Post by: AST on July 04, 2021, 05:26:41 PM
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
(https://uploads.tapatalk-cdn.com/20210704/61c00904f772643024f05737858e8b53.jpg)
(https://uploads.tapatalk-cdn.com/20210704/f79e02ebf9eb6f997278f36e52334c5e.jpg)
(https://uploads.tapatalk-cdn.com/20210704/4f4170b9fee78847033a5b995bb894a3.jpg)
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Post by: steve dave on July 04, 2021, 06:18:14 PM
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Post by: AST on July 04, 2021, 06:30:04 PM
Hell yeah bro, happy 4th and birthday
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Right back at you! I mean, minus the 1yo birthday part.
Post by: catastrophe on July 04, 2021, 06:42:29 PM
Post by: pissclams on July 04, 2021, 06:47:38 PM
Also, shameless posting of the birthday boy.his left leg is so much bigger than the other
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
Post by: MakeItRain on July 04, 2021, 06:50:27 PM
I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.Ready for tomorrow. Needed to reduce the pork butt inventory, and did some ribs too.
Tom(https://uploads.tapatalk-cdn.com/20210704/28ae8e41e264680534be1e7b3a8f400e.jpg)(https://uploads.tapatalk-cdn.com/20210704/74636297e6b51de0693ee2d76fb7ecda.jpg)
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Looks great, my guy. I love the real grill you're working with there. None of that new fangled pellet grill bs.
Tom
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(https://media.tenor.com/images/87d452c112f4a85c1f154f59b2b233b2/tenor.gif)
Post by: MakeItRain on July 04, 2021, 06:51:01 PM
Also, shameless posting of the birthday boy.his left leg is so much bigger than the other
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
:ROFL:
Post by: AST on July 04, 2021, 07:12:56 PM
Post by: MakeItRain on July 04, 2021, 10:38:39 PM
(https://i.ibb.co/RNDrzvq/PXL-20210705-000331887.jpg)
The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.
(https://i.ibb.co/Lh9JJBg/PXL-20210705-000339847.jpg)
Post by: Cire on July 04, 2021, 10:40:18 PM
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Post by: AST on July 05, 2021, 08:22:35 AM
Post by: nicname on July 05, 2021, 10:20:59 AM
Post by: stunted on July 05, 2021, 11:49:36 AM
Post by: KST8FAN on July 06, 2021, 10:04:24 PM
Also, shameless posting of the birthday boy.Lil AST needs this...
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
(https://uploads.tapatalk-cdn.com/20210704/61c00904f772643024f05737858e8b53.jpg)
(https://uploads.tapatalk-cdn.com/20210704/f79e02ebf9eb6f997278f36e52334c5e.jpg)
(https://uploads.tapatalk-cdn.com/20210704/4f4170b9fee78847033a5b995bb894a3.jpg)
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Tom(https://uploads.tapatalk-cdn.com/20210707/24474d264929402278f3b8a8bad1cebc.jpg)
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Post by: Cire on July 06, 2021, 11:38:55 PM
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Post by: AST on July 07, 2021, 06:52:47 AM
Post by: MakeItRain on July 07, 2021, 12:45:50 PM
I will do that Tom, no cap.
Me too for my 2 year old. I had no idea something like that existed. Lil' fella is always with me when I'm on the grill and it's stressful as hell.
Post by: Cire on July 07, 2021, 07:07:03 PM
Steak salad throw together together
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Post by: AST on July 07, 2021, 07:49:42 PM
(https://uploads.tapatalk-cdn.com/20210708/08d31672ba0783b07d92b7b243c47c3a.jpg)
(https://uploads.tapatalk-cdn.com/20210708/0ac8a304592a47f3ea3bb0f5744404c0.jpg)
(https://uploads.tapatalk-cdn.com/20210708/5cb5428d556b86fb72afe613bf43eee6.jpg)
(https://uploads.tapatalk-cdn.com/20210708/6a97fb008bf866db42d9be0b5512d90d.jpg)
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Post by: AST on July 07, 2021, 07:49:43 PM
(https://uploads.tapatalk-cdn.com/20210708/08d31672ba0783b07d92b7b243c47c3a.jpg)
(https://uploads.tapatalk-cdn.com/20210708/0ac8a304592a47f3ea3bb0f5744404c0.jpg)
(https://uploads.tapatalk-cdn.com/20210708/5cb5428d556b86fb72afe613bf43eee6.jpg)
(https://uploads.tapatalk-cdn.com/20210708/6a97fb008bf866db42d9be0b5512d90d.jpg)
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Post by: Cire on July 07, 2021, 08:35:24 PM
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Post by: Cire on July 07, 2021, 08:36:15 PM
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Post by: waks on July 08, 2021, 08:59:38 AM
Post by: kstate4life on July 08, 2021, 09:04:46 AM
Any other suggestions? We have a bunch left from our 1/4 cow.
Post by: AST on July 08, 2021, 09:10:09 AM
So THAT's what you do with minute steaks!
Any other suggestions? We have a bunch left from our 1/4 cow.
Chicken fried steak, also can be used for a poor-man’s fajita.
Post by: Sandstone Outcropping on July 08, 2021, 09:10:57 AM
Post by: kstate4life on July 08, 2021, 09:12:04 AM
So THAT's what you do with minute steaks!
Any other suggestions? We have a bunch left from our 1/4 cow.
Chicken fried steak, also can be used for a poor-man’s fajita.
Yeah I was thinking fajita's... CFS is a great idea!
Post by: AST on July 08, 2021, 09:13:26 AM
holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.
Thanks. I will hopefully remember to get it to you this evening when I get home.
Post by: Johnny Wichita on July 08, 2021, 09:20:44 AM
I did the pie too, took nearly an hour to slice those berries and place them in the cream.
(https://i.ibb.co/RNDrzvq/PXL-20210705-000331887.jpg)
The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.
(https://i.ibb.co/Lh9JJBg/PXL-20210705-000339847.jpg)
What temp on the belly?
Post by: yoga-like_abana on July 08, 2021, 09:46:00 AM
Good Lord man.Seriously... its a freaking Wednesday man, chill out
Post by: AST on July 08, 2021, 09:48:16 AM
Good Lord man.Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
Post by: yoga-like_abana on July 08, 2021, 10:25:16 AM
(https://uploads.tapatalk-cdn.com/20210708/978ec9ba27f2b9eb12fe0a904e749156.jpg)Good Lord man.Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
Thought I was doing good with just this last night but nope here ya come. Nice work though
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Post by: bucket on July 08, 2021, 10:28:16 AM
Post by: AST on July 08, 2021, 10:31:24 AM
(https://uploads.tapatalk-cdn.com/20210708/978ec9ba27f2b9eb12fe0a904e749156.jpg)Good Lord man.Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
Thought I was doing good with just this last night but nope here ya come. Nice work though
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Ain’t a thing wrong with that pic. Well other than the obvious orientation issue when posting. :lol:
Post by: MakeItRain on July 08, 2021, 10:39:19 PM
I did the pie too, took nearly an hour to slice those berries and place them in the cream.
(https://i.ibb.co/RNDrzvq/PXL-20210705-000331887.jpg)
The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.
(https://i.ibb.co/Lh9JJBg/PXL-20210705-000339847.jpg)
What temp on the belly?
Attempted 225 but my shitty grill with a million seams caused me to average 350
Post by: 420seriouscat69 on July 09, 2021, 10:13:49 AM
Post by: WillieWatanabe on July 09, 2021, 10:35:07 AM
Post by: yoga-like_abana on July 09, 2021, 10:45:30 AM
Post by: Katpappy on July 09, 2021, 11:15:23 AM
Post by: michigancat on July 09, 2021, 11:25:26 AM
Post by: 420seriouscat69 on July 09, 2021, 11:27:42 AM
wacks all you need is ground pepper, pink himalayan salt & if you want garlic chowder and minced onion. Also buy a burger press or what I have is just these round plastic burger things that I patty them in and then slap them on the grill no matter how lean they are it doesn't fall apart.:thumbs:
I think we usually get 93/7 for the record.
Post by: 420seriouscat69 on July 09, 2021, 11:29:10 AM
I add an egg and also use 80/20I saw a buddy do this. Turned out very well.
Also, yoga, i'm kinda a marinade freak.
Post by: Brock Landers on July 09, 2021, 11:32:01 AM
Post by: 420seriouscat69 on July 09, 2021, 11:41:09 AM
First dinner at my parents, it was kind of on a whim, and they asked us to stop by for dinner that night. Dad made ribs & I hadn't told them yet. :lol: She toughed it out though.
Post by: mocat on July 09, 2021, 11:42:35 AM
Post by: sys on July 09, 2021, 11:57:49 AM
Post by: star seed 7 on July 09, 2021, 12:17:38 PM
Post by: stunted on July 09, 2021, 12:59:32 PM
Post by: Johnny Wichita on July 09, 2021, 12:59:56 PM
Post by: AST on July 09, 2021, 08:32:26 PM
holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.
Thanks. I will hopefully remember to get it to you this evening when I get home.
2lbs dried pinto beans, soak overnight. Then drain, rinse, and sort out trash. Place in large pot and cover with water. Start to heat.
Slice 1lb chuck or ribeye into 1/4”-1/2” strips. S&P (coarse on both) generously. Grill on high heat. You literally want to get these somewhat charred. Once done, cut into 1/4”-1/2” cubes.
Roast, smoke, or grill on low heat 1 large red onion, 4-6 jalapenos, 1 large bulb of garlic. Once done, chop all into 1/4” pieces.
Cook 1lb bacon. Cut into 1/2” pieces. Reserve 1TBSP bacon grease.
Chop 1/2 bunch cilantro.
Once beans are simmering, stir in 4TBSP Better than bouillon. Then add all other ingredients. Stir and add salt to taste.
Cook until beans are done. Once again, S&P to taste.
Add vinegar (usually between 1tsp - 1TBSP) and stir to balance.
Garnish with fresh cilantro and crumbled queso fresco or cotija.
Post by: 8manpick on July 09, 2021, 10:33:04 PM
use 73/27, idiotsHell yeah
Post by: Katpappy on July 10, 2021, 01:52:59 AM
Post by: slackcat on July 10, 2021, 06:29:43 AM
I did the pie too, took nearly an hour to slice those berries and place them in the cream.
(https://i.ibb.co/RNDrzvq/PXL-20210705-000331887.jpg)
The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.
(https://i.ibb.co/Lh9JJBg/PXL-20210705-000339847.jpg)
What temp on the belly?
Attempted 225 but my shitty grill with a million seams caused me to average 350
Nothing wrong with that belly, looks delish
Post by: slackcat on July 10, 2021, 06:34:04 AM
Post by: Katpappy on July 10, 2021, 06:28:28 PM
We grill a 50/50 burger sausage blend. Grilled sausage patties great too.
Years ago at our county fair they had two groups grilling beef/sausage by pork association and beef/lamb by lamb association. The beef/sausage was good, but I didn't know the mix. I'm thinking they were using lean beef mixed with lean sausage. :dunno: The beef/lamb wasn't that tasty.
Post by: MakeItRain on July 10, 2021, 06:35:31 PM
I did the pie too, took nearly an hour to slice those berries and place them in the cream.
(https://i.ibb.co/RNDrzvq/PXL-20210705-000331887.jpg)
The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.
(https://i.ibb.co/Lh9JJBg/PXL-20210705-000339847.jpg)
What temp on the belly?
Attempted 225 but my shitty grill with a million seams caused me to average 350
Nothing wrong with that belly, looks delish
Thank you, they were delicious.
Post by: Cire on July 10, 2021, 07:37:48 PM
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Post by: Cire on July 10, 2021, 09:02:23 PM
Pork chops, mexi corn, zucchini, Dijon garlic red potatoes.(https://uploads.tapatalk-cdn.com/20210711/b30791fe3aa52b11795bcf9892ecae00.jpg)
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Post by: steve dave on July 10, 2021, 09:05:46 PM
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Post by: star seed 7 on July 11, 2021, 01:29:56 PM
Post by: bucket on July 11, 2021, 01:31:01 PM
Post by: Cire on July 11, 2021, 09:01:01 PM
I've never seen Zucchini sliced that way.I like bigger pieces to work on the grill. Garlic salt pepper and evo.
Grill as hot as you can get it and just a minute per side or so
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Post by: WillieWatanabe on July 12, 2021, 11:26:18 AM
Post by: slackcat on July 12, 2021, 12:30:25 PM
Post by: Sandstone Outcropping on July 12, 2021, 01:22:33 PM
Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.
Thanks. I will hopefully remember to get it to you this evening when I get home.
2lbs dried pinto beans, soak overnight. Then drain, rinse, and sort out trash. Place in large pot and cover with water. Start to heat.
Slice 1lb chuck or ribeye into 1/4”-1/2” strips. S&P (coarse on both) generously. Grill on high heat. You literally want to get these somewhat charred. Once done, cut into 1/4”-1/2” cubes.
Roast, smoke, or grill on low heat 1 large red onion, 4-6 jalapenos, 1 large bulb of garlic. Once done, chop all into 1/4” pieces.
Cook 1lb bacon. Cut into 1/2” pieces. Reserve 1TBSP bacon grease.
Chop 1/2 bunch cilantro.
Once beans are simmering, stir in 4TBSP Better than bouillon. Then add all other ingredients. Stir and add salt to taste.
Cook until beans are done. Once again, S&P to taste.
Add vinegar (usually between 1tsp - 1TBSP) and stir to balance.
Garnish with fresh cilantro and crumbled queso fresco or cotija.
Post by: AST on July 12, 2021, 03:55:03 PM
Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.
Thanks. I will hopefully remember to get it to you this evening when I get home.
2lbs dried pinto beans, soak overnight. Then drain, rinse, and sort out trash. Place in large pot and cover with water. Start to heat.
Slice 1lb chuck or ribeye into 1/4”-1/2” strips. S&P (coarse on both) generously. Grill on high heat. You literally want to get these somewhat charred. Once done, cut into 1/4”-1/2” cubes.
Roast, smoke, or grill on low heat 1 large red onion, 4-6 jalapenos, 1 large bulb of garlic. Once done, chop all into 1/4” pieces.
Cook 1lb bacon. Cut into 1/2” pieces. Reserve 1TBSP bacon grease.
Chop 1/2 bunch cilantro.
Once beans are simmering, stir in 4TBSP Better than bouillon. Then add all other ingredients. Stir and add salt to taste.
Cook until beans are done. Once again, S&P to taste.
Add vinegar (usually between 1tsp - 1TBSP) and stir to balance.
Garnish with fresh cilantro and crumbled queso fresco or cotija.
As a bonus, these make the best refried beans if you tun them through a blender. Just saying.
Post by: WildcatNkilt on July 12, 2021, 04:38:18 PM
I saw a TikTok for bad-ass cheese-y crusted burritos on the Blackstone. I also saw a video for popcorn. Might try those next.
Post by: Sandstone Outcropping on July 12, 2021, 05:01:19 PM
I'd like to fold it into some burritos and eat while hiking in the mountains. This could fuel you for days.Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.
Thanks. I will hopefully remember to get it to you this evening when I get home.
2lbs dried pinto beans, soak overnight. Then drain, rinse, and sort out trash. Place in large pot and cover with water. Start to heat.
Slice 1lb chuck or ribeye into 1/4”-1/2” strips. S&P (coarse on both) generously. Grill on high heat. You literally want to get these somewhat charred. Once done, cut into 1/4”-1/2” cubes.
Roast, smoke, or grill on low heat 1 large red onion, 4-6 jalapenos, 1 large bulb of garlic. Once done, chop all into 1/4” pieces.
Cook 1lb bacon. Cut into 1/2” pieces. Reserve 1TBSP bacon grease.
Chop 1/2 bunch cilantro.
Once beans are simmering, stir in 4TBSP Better than bouillon. Then add all other ingredients. Stir and add salt to taste.
Cook until beans are done. Once again, S&P to taste.
Add vinegar (usually between 1tsp - 1TBSP) and stir to balance.
Garnish with fresh cilantro and crumbled queso fresco or cotija.
As a bonus, these make the best refried beans if you tun them through a blender. Just saying.
Post by: AST on July 14, 2021, 07:47:17 PM
Tomatillo slices cornmeal battered & fried.
Wildass concoction of cilantro, lime, honey, serranos, & butter with a stick blender.
One of the best meals I have ever made, no cap.
(https://uploads.tapatalk-cdn.com/20210715/875581396e8019392a6846e07815c291.jpg)
(https://uploads.tapatalk-cdn.com/20210715/b465e3a33f51254189a38ac024cc02e7.jpg)
(https://uploads.tapatalk-cdn.com/20210715/b5bd0d36f424b37c9eb314ed808d1064.jpg)
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Post by: AST on July 14, 2021, 07:48:39 PM
(https://uploads.tapatalk-cdn.com/20210715/11f430a29abe447b047d586e9e8b4539.jpg)
(https://uploads.tapatalk-cdn.com/20210715/b91c92fd6e01103c823fb34de920d4f3.jpg)
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Post by: Cire on July 14, 2021, 07:57:03 PM
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Post by: AST on July 16, 2021, 07:58:02 AM
(https://uploads.tapatalk-cdn.com/20210716/f5cd16283acaf6280e566c1980be9533.jpg)
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Post by: 8manpick on July 16, 2021, 08:48:24 AM
(https://uploads.tapatalk-cdn.com/20210716/08dfd6611e81ddde1f48ba194cfefa2e.jpg)
(https://uploads.tapatalk-cdn.com/20210716/6f739b777fa337273b53f578a51f6c07.jpg)
Post by: AST on July 16, 2021, 08:35:19 PM
(https://uploads.tapatalk-cdn.com/20210717/76e55f15f27f4b1b2159d41ac3f915be.jpg)
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Post by: Cire on July 16, 2021, 09:02:42 PM
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Post by: catastrophe on July 17, 2021, 12:41:55 AM
Post by: stunted on July 18, 2021, 12:17:33 PM
How would you guys cook the cuts of pork belly mir has in a pan or oven? Sometimes I can cook it perfectly and it’s crispy and tender inside, most of the time I don’t get it right. Even when I try to copy what I thought worked ends up wrong. :dunno:
Did a decent job on these. No thanks to you unhelpful fucks
(https://i.imgur.com/SNSHDLw_d.webp?maxwidth=640&shape=thumb&fidelity=medium)
Post by: pissclams on July 18, 2021, 04:24:58 PM
Post by: sonofdaxjones on July 18, 2021, 06:10:59 PM
Post by: Cire on July 27, 2021, 06:42:24 PM
Post by: Cire on July 27, 2021, 06:42:51 PM
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Post by: pissclams on July 27, 2021, 09:09:38 PM
Post by: AST on July 27, 2021, 09:15:02 PM
Post by: meow meow on July 28, 2021, 07:39:41 AM
Post by: Cire on July 28, 2021, 11:47:03 AM
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Post by: Stupid Fitz on July 31, 2021, 05:21:47 PM
Wingys hiding underneath ribs and some stuffed japalenos.
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Post by: Stupid Fitz on July 31, 2021, 06:18:09 PM
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Post by: bucket on July 31, 2021, 06:24:01 PM
Post by: Stupid Fitz on July 31, 2021, 06:43:02 PM
Your dog is better behaved around that food than I would be. I would destroy the stuffed peppers.She does ok. First time eating peppers from our plants. They were scorching hot. Like, sort of ruined it hot. It’s weird how some years my pepper plants are like this. I like hot stuff but Jalapeños aren’t normally like this. They were even seeded and membranes were removed and they were still scorching. Ribs were amaze though.
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Post by: Cire on July 31, 2021, 07:14:04 PM
(https://uploads.tapatalk-cdn.com/20210731/1acfa973c2522d24bf0f6baab2145ea3.jpg)Looks amaze
Wingys hiding underneath ribs and some stuffed japalenos.
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Post by: slackcat on August 01, 2021, 07:31:01 AM
Post by: AST on August 01, 2021, 11:12:50 AM
:stir the pot:
Ast, like how you treated your tomatillas. Waiting for mine to start setting in the garden. For some reason they keep dropping before they're ready.
I love tomatillas any any format I have had them.
Post by: ChiComCat on August 01, 2021, 01:01:25 PM
Post by: AST on August 01, 2021, 02:54:55 PM
I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.
Thanks. But to be fair, people have been wrapping cheese stuff jalapeños with odd cut steaks and bacon long before I started doing it.
Now speak on that corn relish.
Post by: ChiComCat on August 02, 2021, 08:34:02 AM
I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.
Thanks. But to be fair, people have been wrapping cheese stuff jalapeños with odd cut steaks and bacon long before I started doing it.
Now speak on that corn relish.
Corn, red bell pepper, onion, lil bit of mustard seed and vinegar basically. I put corn on everything and like the little pockets of sweetness it added to the poppers.
Post by: Institutional Control on August 06, 2021, 04:56:38 PM
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Post by: Cire on August 06, 2021, 07:53:35 PM
I don’t double smoke them.
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Post by: Institutional Control on August 06, 2021, 08:12:02 PM
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Post by: DaBigTrain on August 06, 2021, 08:26:04 PM
Post by: Cire on August 14, 2021, 06:55:09 PM
CHIIIIIIIIEEEEEEEFS
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Post by: AST on August 15, 2021, 12:43:25 PM
Will be starting beans and roasting hatches after I make a beer run.(https://uploads.tapatalk-cdn.com/20210815/23a824b967d984ebdd64d6dfda25de60.jpg)
(https://uploads.tapatalk-cdn.com/20210815/f5f9013ec8bea11edc4ddaad6dfcbed9.jpg)
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Post by: AST on August 15, 2021, 02:50:22 PM
(https://uploads.tapatalk-cdn.com/20210815/f69884f9fc2d7c65b65ba70b283af945.jpg)
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Post by: Cire on August 15, 2021, 03:48:19 PM
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Post by: AST on August 15, 2021, 04:21:39 PM
(https://uploads.tapatalk-cdn.com/20210815/f22c5942b71a10b2c4e8c4d665d86ad5.jpg)
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Post by: Stupid Fitz on August 15, 2021, 05:11:37 PM
(https://uploads.tapatalk-cdn.com/20210815/c232b6dae85057574de744ef9b99d02e.jpg)
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Post by: Stupid Fitz on August 15, 2021, 05:50:36 PM
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Post by: Cire on August 15, 2021, 06:21:59 PM
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Post by: Stupid Fitz on August 15, 2021, 07:49:51 PM
Was pretty delish. Mrs SF’s white sauce was great. We also got some hummus from the Greek place up the street. Also, I got pretty drunk making everything. Good dinner all around.
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Post by: AST on August 15, 2021, 08:00:31 PM
Post by: ben ji on August 16, 2021, 08:29:18 PM
(https://uploads.tapatalk-cdn.com/20210817/579838e8a08260b07d65afb788e0caf6.jpg)
Post by: catastrophe on August 16, 2021, 08:52:41 PM
Post by: Katpappy on August 17, 2021, 12:31:16 AM
Post by: meow meow on August 17, 2021, 07:38:50 AM
Post by: ben ji on August 17, 2021, 07:49:33 AM
must have been a good sized cat
Post by: Katpappy on August 17, 2021, 02:58:10 PM
must have been a good sized cat
:lol:
Post by: kstate4life on August 24, 2021, 10:47:45 AM
Started with elote (corn was cooked on the traeger), roasted pig in Caja China served as tacos, and then late night cubanos. 79lb pig served about 40 people with several to go bags.
(https://uploads.tapatalk-cdn.com/20210824/425c104b484c7ac15b251bb1dd1c5a23.jpg)
Post by: 420seriouscat69 on August 24, 2021, 11:09:49 AM
Post by: ChiComCat on August 24, 2021, 11:11:40 AM
Hosted a pig roast this past weekend…
Started with elote (corn was cooked on the traeger), roasted pig in Caja China served as tacos, and then late night cubanos. 79lb pig served about 40 people with several to go bags.
(https://uploads.tapatalk-cdn.com/20210824/425c104b484c7ac15b251bb1dd1c5a23.jpg)
Nice. I have a caja china as well and it is very nice. I think your pig looks better than any that I've done though
Post by: kstate4life on August 24, 2021, 11:22:53 AM
Post by: AST on August 24, 2021, 12:32:50 PM
Post by: waks on August 25, 2021, 09:46:27 AM
Post by: kstate4life on August 25, 2021, 09:55:51 AM
(https://uploads.tapatalk-cdn.com/20210825/a83d277d3cea4d4850a00fc0ab58b71f.jpg)
Post by: sys on August 25, 2021, 10:59:37 PM
https://twitter.com/bopinion/status/1429900814147997715
Post by: catastrophe on August 26, 2021, 12:50:47 AM
Post by: 420seriouscat69 on August 26, 2021, 08:13:27 AM
Post by: Stupid Fitz on August 26, 2021, 08:31:28 AM
I feel like price could also be a hurdle here…
Price is a way bigger hurdle IMO. If it truly tastes the same and it cost the same or less than regular meat, you are a huge weirdo to insist on killing an animal for the same thing.
Post by: meow meow on August 26, 2021, 08:48:08 AM
Post by: 8manpick on August 26, 2021, 09:05:22 AM
kinda looks delicious.It can be the same on a cellular level without being the same on a cut of meat or bite or meat level. I am guessing that is going to be a challenge.
https://twitter.com/bopinion/status/1429900814147997715
As to the moral question, is it better to have millions of captive cows headed to an early death, or zero cows at all?
Post by: Stupid Fitz on August 26, 2021, 09:22:26 AM
umm, it's not the same thing
weirdo outed
Post by: meow meow on August 26, 2021, 09:30:32 AM
umm, it's not the same thing
weirdo outed
oh, it is the same. you have convinced me.
Post by: Stupid Fitz on August 26, 2021, 10:06:55 AM
umm, it's not the same thing
weirdo outed
oh, it is the same. you have convinced me.
It isn't the same. When you punch the cows several times before killing them it makes the steaks a bit more tender than the lab grown kind.
Post by: Rage Against the McKee on August 26, 2021, 10:21:35 AM
Post by: Stupid Fitz on August 26, 2021, 10:40:16 AM
I would expect the lab meat to be more like veal. It's going to be young meat that hasn't been hardened by the brutality of life.
Agree, I need my burger to taste like it earned the right to be on my plate.
Post by: Rage Against the McKee on August 26, 2021, 10:43:26 AM
Post by: 420seriouscat69 on August 26, 2021, 10:51:24 AM
Post by: Spracne on August 26, 2021, 10:59:53 AM
Post by: catastrophe on August 26, 2021, 11:00:12 AM
Post by: catastrophe on August 26, 2021, 11:02:29 AM
Post by: Rage Against the McKee on August 26, 2021, 11:06:15 AM
Post by: meow meow on August 26, 2021, 11:27:05 AM
umm, it's not the same thing
weirdo outed
oh, it is the same. you have convinced me.
It isn't the same. When you punch the cows several times before killing them it makes the steaks a bit more tender than the lab grown kind.
you initially said it was the same, now are saying it isn't the same, so i'm not sure which of you to believe.
Post by: 420seriouscat69 on August 26, 2021, 11:31:21 AM
Post by: 420seriouscat69 on August 26, 2021, 11:33:14 AM
Post by: Spracne on August 26, 2021, 11:52:53 AM
We have some massive hippies on this blog.
Why would you just categorically reject the idea out of hand?
Post by: 420seriouscat69 on August 26, 2021, 11:56:10 AM
Post by: Tobias on August 26, 2021, 12:08:43 PM
We're going to have to dedicate large preserves to let cattle roam free on. People will be able to take a covered wagon through the preserve, led by actors dressed up like cowboys, and they will be able to sit around the campfire at night, eating beans straight out of a can the cowboys opened up with a pocket knife, gnawing on lab-grown beef jerky, and waxing poetic about how cool life used to be out in western Kansas.
John Currie, Director of Tourism
Post by: Stupid Fitz on August 26, 2021, 12:20:37 PM
We have some massive hippies on this blog.
Why would you just categorically reject the idea out of hand?
Its like I always tell my kids. If you are doing something that makes you happy and something or someone doesn't die or at least suffer a little bit from it, eff THAT crap!
Post by: cfbandyman on August 26, 2021, 12:28:04 PM
kinda looks delicious.It can be the same on a cellular level without being the same on a cut of meat or bite or meat level. I am guessing that is going to be a challenge.
https://twitter.com/bopinion/status/1429900814147997715
As to the moral question, is it better to have millions of captive cows headed to an early death, or zero cows at all?
Doesn't have to be no cows, just not millions around to be turned into delicious burgers and steaks.
FTR I'd be more into this than plant based replacement meats, plus it would really end the only part of vegans/vegetarians one somewhat good vegans ethical argument, and just having that put to an end to not hear about from them or PETA about that ever again would be amazing.
Post by: Trim on August 26, 2021, 12:46:56 PM
We're going to have to dedicate large preserves to let cattle roam free on. People will be able to take a covered wagon through the preserve, led by actors dressed up like cowboys, and they will be able to sit around the campfire at night, eating beans straight out of a can the cowboys opened up with a pocket knife, gnawing on lab-grown beef jerky, and waxing poetic about how cool life used to be out in western Kansas.
John Currie, Director of Tourism
He’s mumped, the entire experience is already outside.
Post by: AST on August 26, 2021, 03:33:44 PM
Post by: 420seriouscat69 on August 26, 2021, 03:40:41 PM
Where am I?Hell!
Post by: yoga-like_abana on August 26, 2021, 04:45:56 PM
Post by: Katpappy on August 27, 2021, 12:24:05 AM
Post by: Stupid Fitz on August 27, 2021, 08:08:22 AM
Will they form it into animals we like to hunt? :thumbsup:
I bet you will still be able to kill things if you want, you just won't have to as much if you don't want to. It will be great for both weirdos and non weirdos.
Post by: AST on August 28, 2021, 10:48:13 AM
(https://uploads.tapatalk-cdn.com/20210828/0a0cee132e2f777befad389f221884aa.jpg)
(https://uploads.tapatalk-cdn.com/20210828/84f6332df34263c932bf454ea9bd3b8d.jpg)
(https://uploads.tapatalk-cdn.com/20210828/c910c4235b38153fa6290d22a8dc7635.jpg)
(https://uploads.tapatalk-cdn.com/20210828/7a5f98825cfeb3758d7865272805a2d7.jpg)
(https://uploads.tapatalk-cdn.com/20210828/8fbb48bb5f2705f23be4e9be470a5eb5.jpg)
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Post by: yoga-like_abana on August 28, 2021, 10:55:05 AM
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Post by: AST on August 28, 2021, 11:16:13 AM
Added some beef bone canoes for smoked marrow and skirt steak to the party.
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Post by: mocat on August 28, 2021, 11:16:30 AM
Post by: AST on August 28, 2021, 11:30:53 AM
I would embarrass myself if that queso was in my vicinity
I think we could party very well together.
Post by: mocat on August 28, 2021, 11:35:44 AM
Post by: AST on August 28, 2021, 11:37:35 AM
What are you gonna do with those bones
Scrape the marrow out and spread it on baguettes and top it with Hen of the Woods and eat it.
Post by: waks on August 28, 2021, 12:51:48 PM
Don't forget to shoot a shot of bourbon out of the bone post marrow consumption.What are you gonna do with those bones
Scrape the marrow out and spread it on baguettes and top it with Hen of the Woods and eat it.
Post by: AST on August 28, 2021, 01:07:38 PM
(https://uploads.tapatalk-cdn.com/20210828/a10acaf73978a92f4b0528ad89cf1769.jpg)
(https://uploads.tapatalk-cdn.com/20210828/89ee8b09a4070ea5be59741c57e2ffa6.jpg)
(https://uploads.tapatalk-cdn.com/20210828/5b0ff6ba22f4e8037ee6ed334627751d.jpg)
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Post by: steve dave on August 28, 2021, 01:15:16 PM
Post by: Institutional Control on August 28, 2021, 01:40:19 PM
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Post by: mocat on August 28, 2021, 03:27:06 PM
Post by: Cire on August 28, 2021, 03:42:22 PM
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Post by: Tobias on August 28, 2021, 04:32:06 PM
Post by: KST8FAN on August 28, 2021, 05:45:43 PM
Tom
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Post by: AST on August 28, 2021, 07:22:03 PM
Post by: yoga-like_abana on August 28, 2021, 08:12:48 PM
We have fun here, no?No.. you need to come tailgate in mhk and bring some of that hot action
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Post by: pissclams on August 29, 2021, 10:15:33 AM
Post by: meow meow on August 29, 2021, 10:23:08 AM
Post by: AST on August 29, 2021, 03:07:54 PM
(https://uploads.tapatalk-cdn.com/20210829/dbe7b522026f0973e8d716b66ffe63e9.jpg)
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Post by: bucket on August 29, 2021, 03:11:12 PM
Post by: AST on August 29, 2021, 03:12:35 PM
what kind of cheeses are you to rocking there? do you sweat the onions first, doesn’t look like it, do they stay crunchy?
It was a very melty gouda, smoked gouda, extra sharp cheddar, queso quesadilla, and Velveta. No sweating of any veggies, other than what the sweat in the cast iron on the smoker for about an hour. 1/2 way in between sautéed & fresh. Still a little crunch but also sweetness started to be released.
i would eat at AST restaurant on the reg
Thanks, but not likely to happen anytime soon. I like to have a work-life balance and even when I was just catering part time, I started to hate cooking. Took the fun clean out of it for me.
Post by: AST on August 29, 2021, 03:13:55 PM
Scout eats better than me! :bang:
That little dirt bag has not even wanted food today. I was so effing pissed. But partially my fault. Even though he has never grabbed anything off of the counter before doesn’t mean I should have left it where he could.
Post by: pissclams on August 29, 2021, 03:47:21 PM
Post by: IPA4Me on August 29, 2021, 04:11:25 PM
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Post by: Stupid Fitz on August 30, 2021, 03:23:15 PM
Grilled cheeseburgers today. So much better than on the skillet.
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I go back and forth on this. We do smash burgers in the winter on the flattop and they are terrific. Throw down some bacon, then the burgs right after in the grease with some onions.. :lick:
Then i'll fire up the egg and do them there and love that grilled smokey flavor. No sure I can decide which I like better.
Post by: sys on September 01, 2021, 05:49:48 PM
https://twitter.com/halvorz/status/1433162347158380550
Post by: waks on September 02, 2021, 01:49:48 AM
interesting point about cultured meats. afaik, once you figure it out, you could culture all sorts of species as easily as beef. and presumably all in convenient serving sizes.even...human? :surprised:
https://twitter.com/halvorz/status/1433162347158380550
Post by: star seed 7 on September 02, 2021, 07:38:24 PM
Post by: catastrophe on September 02, 2021, 09:03:59 PM
Post by: ben ji on September 07, 2021, 07:25:22 PM
(https://uploads.tapatalk-cdn.com/20210908/8c4010fd0ff08b1f0200173b209745a8.jpg)(https://uploads.tapatalk-cdn.com/20210908/ec31e4c7d80032bf65f73482d646456b.jpg)
Post by: sonofdaxjones on September 07, 2021, 10:53:26 PM
Post by: AST on September 11, 2021, 10:34:18 PM
(https://uploads.tapatalk-cdn.com/20210912/55ec22eb54d88310cfe88c8a13906bcd.jpg)
(https://uploads.tapatalk-cdn.com/20210912/b944a3cfd9b79ade82bdce9d3244e8a8.jpg)
(https://uploads.tapatalk-cdn.com/20210912/88e76380828b1e5637b95817ac4df1f5.jpg)
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Post by: pissclams on September 12, 2021, 01:53:40 AM
Post by: meow meow on September 12, 2021, 09:17:18 AM
Post by: 8manpick on September 12, 2021, 12:39:57 PM
Post by: AST on September 12, 2021, 12:59:39 PM
Oh so now AST is going to take incredible pictures too?
What can I say, I had just the right combo of Ranch Water & edibles and was feeling artistic.
Post by: pissclams on September 12, 2021, 01:51:04 PM
Post by: AST on September 12, 2021, 04:13:33 PM
which rub wonNever had a rub with ginger before and 3 out of 4 tasters agreed it was best.
(https://uploads.tapatalk-cdn.com/20210912/8c7768ec2207f37eaef765f253bca1cb.png)
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Post by: pissclams on September 12, 2021, 04:34:57 PM
i love ginger. i have always dry rubbed then sauced at the end until the sugars in the sauce caramelize but would skip ythe finishing with this rub
Post by: AST on September 12, 2021, 04:38:05 PM
that’s a great looking rub recipe, never thought about ginger in my rub before but now i can’t think of anything else
i love ginger. i have always dry rubbed then sauced at the end until the sugars in the sauce caramelize but would skip ythe finishing with this rub
Had another almost exact recipe that used ground mustard instead of ground ginger. Something about the ginger just releases the sugars into a mouth bomb.
Post by: Sandstone Outcropping on September 25, 2021, 04:30:14 PM
Post by: AST on September 25, 2021, 04:55:38 PM
Smoked pork belly
Smoked 3 cheese mac
Grilled chorizo & goat cheese stuffed & bacon wrapped dates
Roasted broccolini
Lots of beer drinks & football
Put a fork in me fellas.
(https://uploads.tapatalk-cdn.com/20210925/55ad14aeae7c8fa4419cc27075adce62.jpg)
(https://uploads.tapatalk-cdn.com/20210925/31450c07e3109fb461c703a72c2004b1.jpg)
(https://uploads.tapatalk-cdn.com/20210925/99f3794fd2f3e2295e147136713ef67d.jpg)
(https://uploads.tapatalk-cdn.com/20210925/c0cb8b6aff1a1997afae691a4fcd66f5.jpg)
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Post by: DaBigTrain on September 25, 2021, 04:58:10 PM
Post by: AST on September 25, 2021, 05:07:45 PM
What in the actual eff
A late lunch more than anything.
Post by: Sandstone Outcropping on September 25, 2021, 05:44:12 PM
Post by: AST on September 25, 2021, 05:55:17 PM
That’s absolutely incredible.
Thanks man. It is a lot of fun and I truly enjoy doing it.
Post by: catastrophe on September 25, 2021, 10:11:28 PM
Post by: KST8FAN on September 26, 2021, 09:06:25 PM
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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Post by: Sandstone Outcropping on September 27, 2021, 08:34:24 AM
#2 breaking in the Blackstone grill he got for his birthday. #1 is puissssed LoL.That looks great.
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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Post by: AST on September 27, 2021, 08:48:32 AM
Post by: IPA4Me on September 27, 2021, 08:59:48 AM
Smoked prime brisketCan you still fit in your cycling kit?
Smoked pork belly
Smoked 3 cheese mac
Grilled chorizo & goat cheese stuffed & bacon wrapped dates
Roasted broccolini
Lots of beer drinks & football
Put a fork in me fellas.
(https://uploads.tapatalk-cdn.com/20210925/55ad14aeae7c8fa4419cc27075adce62.jpg)
(https://uploads.tapatalk-cdn.com/20210925/31450c07e3109fb461c703a72c2004b1.jpg)
(https://uploads.tapatalk-cdn.com/20210925/99f3794fd2f3e2295e147136713ef67d.jpg)
(https://uploads.tapatalk-cdn.com/20210925/c0cb8b6aff1a1997afae691a4fcd66f5.jpg)
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That's some great looking food.
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Post by: IPA4Me on September 27, 2021, 09:00:27 AM
#2 breaking in the Blackstone grill he got for his birthday. #1 is puissssed LoL.I want one. It's on the wish list.
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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Post by: AST on September 27, 2021, 09:15:49 AM
Smoked prime brisketCan you still fit in your cycling kit?
Smoked pork belly
Smoked 3 cheese mac
Grilled chorizo & goat cheese stuffed & bacon wrapped dates
Roasted broccolini
Lots of beer drinks & football
Put a fork in me fellas.
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That's some great looking food.
Sent from my moto g power using Tapatalk
absolutely not. But it has more to do with lack of time available to cycle than what I eat. I have always ate like this, just used to do an extreme amount of exercise to keep it off.
Thank you.
Post by: IPA4Me on September 27, 2021, 09:17:58 AM
That's always a challenge coming down from high levels of endurance training. Brain still wants all the food. I had to tweak the diet this past year.Smoked prime brisketCan you still fit in your cycling kit?
Smoked pork belly
Smoked 3 cheese mac
Grilled chorizo & goat cheese stuffed & bacon wrapped dates
Roasted broccolini
Lots of beer drinks & football
Put a fork in me fellas.
Sent from my iPhone using Tapatalk
That's some great looking food.
Sent from my moto g power using Tapatalk
absolutely not. But it has more to do with lack of time available to cycle than what I eat. I have always ate like this, just used to do an extreme amount of exercise to keep it off.
Thank you.
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Post by: Sandstone Outcropping on September 27, 2021, 06:47:46 PM
Post by: AST on September 27, 2021, 07:12:22 PM
Trying to decide between Traeger 575 and 780. Someone make up my mind for me.
Looks like the only difference is cooking size. If you get the larger, you can use it for smaller amounts of meat. If you get the smaller, you can not say the reverse is true. So I guess it all comes down to if you think you will ever need more cooking space than what the smaller provides.
Post by: Sandstone Outcropping on September 27, 2021, 07:17:54 PM
That's what the dealer was telling me. Hard to argue with this logic.Trying to decide between Traeger 575 and 780. Someone make up my mind for me.
Looks like the only difference is cooking size. If you get the larger, you can use it for smaller amounts of meat. If you get the smaller, you can not say the reverse is true. So I guess it all comes down to if you think you will ever need more cooking space than what the smaller provides.
Post by: Institutional Control on September 28, 2021, 12:35:24 PM
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Post by: Sandstone Outcropping on September 28, 2021, 01:09:00 PM
You can get a Camp Chef for 2/3 the price and it works just as well.Well. I was taken in by Traeger's high visibility brand and went with the 780.
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Post by: kstate4life on September 28, 2021, 01:59:42 PM
You can get a Camp Chef for 2/3 the price and it works just as well.Well. I was taken in by Traeger's high visibility brand and went with the 780.
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Don't forget to do the chicken challenge!
https://www.traeger.com/recipes/chicken-challenge
Post by: Sandstone Outcropping on September 29, 2021, 08:11:05 AM
:drool:You can get a Camp Chef for 2/3 the price and it works just as well.Well. I was taken in by Traeger's high visibility brand and went with the 780.
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Don't forget to do the chicken challenge!
https://www.traeger.com/recipes/chicken-challenge
The dealer delivered the assembled grill yesterday. I took it thru the seasoning instructions after work. Was surprised by the small amount of pellets needed for the seasoning process. Got the "traeger wifire" app set up to control the grill remotely. Excited to cook some actual food with it this weekend.
Post by: slackcat on September 29, 2021, 08:15:28 AM
Post by: yoga-like_abana on September 29, 2021, 07:33:27 PM
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Post by: Spracne on September 29, 2021, 07:52:47 PM
I need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Put it on ice for two years while continuing to stockpile early round draft picks and role players. In a few years, you'll have somewhere between the third and sixteenth best ribs you'll taste this year.
Post by: AST on September 29, 2021, 08:38:37 PM
I need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Are these beef back ribs? Hard to tell from the packaging.
Post by: yoga-like_abana on September 29, 2021, 09:59:40 PM
YeppersI need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Are these beef back ribs? Hard to tell from the packaging.
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Post by: AST on September 30, 2021, 07:28:43 AM
YeppersI need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Are these beef back ribs? Hard to tell from the packaging.
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Have actually never done beef back ribs. There is not a ton of meat there. As such, I would do something like this.
Marinate 6 hours in soy sauce and triple strength beef base (better than bouillon mixed with 3x ratio to water)
Rub with coarse kosher, coarse pepper, ground ginger, granulated garlic, red pepper flakes, paprika. pinch of brown sugar
Smoke until done.
Post by: Sandstone Outcropping on September 30, 2021, 08:02:42 AM
Post by: mocat on September 30, 2021, 09:09:06 AM
I need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Put it on ice for two years while continuing to stockpile early round draft picks and role players. In a few years, you'll have somewhere between the third and sixteenth best ribs you'll taste this year.
:users:
Post by: yoga-like_abana on September 30, 2021, 09:16:38 AM
yla, did you get any beef jerky at the locker in AV? IIRC, they make a really good jerky product.no sir, they do have that in their small "shopping area" the owner amy does come to mhk quite often to the farmers market though. Beef bacon was a huge hit that they were able to process for us so hoping these ribs are good as well
Post by: Sandstone Outcropping on September 30, 2021, 10:45:29 AM
I'll have to look for them at the MHK farmer's market. Need to get some more beef for the freezer. We have some friends in Nebraska that are doing a direct-to-consumer thing.yla, did you get any beef jerky at the locker in AV? IIRC, they make a really good jerky product.no sir, they do have that in their small "shopping area" the owner amy does come to mhk quite often to the farmers market though. Beef bacon was a huge hit that they were able to process for us so hoping these ribs are good as well
Post by: pissclams on September 30, 2021, 01:36:34 PM
you shouldn’t have to hope for anything if you would just trust the processingyla, did you get any beef jerky at the locker in AV? IIRC, they make a really good jerky product.no sir, they do have that in their small "shopping area" the owner amy does come to mhk quite often to the farmers market though. Beef bacon was a huge hit that they were able to process for us so hoping these ribs are good as well
Post by: yoga-like_abana on September 30, 2021, 01:54:28 PM
Post by: yoga-like_abana on September 30, 2021, 06:03:21 PM
(https://uploads.tapatalk-cdn.com/20210930/cc66080efc040b3cba03e5bcddadc010.jpg)YeppersI need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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Are these beef back ribs? Hard to tell from the packaging.
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Have actually never done beef back ribs. There is not a ton of meat there. As such, I would do something like this.
Marinate 6 hours in soy sauce and triple strength beef base (better than bouillon mixed with 3x ratio to water)
Rub with coarse kosher, coarse pepper, ground ginger, granulated garlic, red pepper flakes, paprika. pinch of brown sugar
Smoke until done.
Quite a bit thicker than I would’ve imagined. Guess they call these Dino ribs
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Post by: waks on October 01, 2021, 04:10:24 AM
Post by: AST on October 01, 2021, 06:41:22 AM
Post by: yoga-like_abana on October 01, 2021, 09:11:57 AM
Post by: AST on October 01, 2021, 10:02:24 AM
trying to trust the processing but they dont say crap about eff about what they are. So I am going to guess that they are short ribs.
We need a picture of them unwrapped and from a better angle.
Post by: yoga-like_abana on October 02, 2021, 01:48:24 PM
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Post by: Sandstone Outcropping on October 02, 2021, 03:01:13 PM
I’m attempting some smoked pork shoulder. Planning to shred it for nachos. Fingers crossed.
Post by: AST on October 02, 2021, 03:41:01 PM
Post by: Cire on October 02, 2021, 03:53:57 PM
(https://uploads.tapatalk-cdn.com/20211002/39f89d58cfeb9ed60ec19007dcc6d5b2.jpg)Looks great
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Post by: Spracne on October 02, 2021, 05:28:40 PM
Post by: AST on October 02, 2021, 05:37:52 PM
Post by: yoga-like_abana on October 02, 2021, 06:26:03 PM
Last one left and wasn’t in the middle pretty area but damn it was delicious
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Post by: AST on October 02, 2021, 07:32:43 PM
Post by: Sandstone Outcropping on October 02, 2021, 07:52:17 PM
Post by: pissclams on October 02, 2021, 08:08:52 PM
Post by: kitten_mittons on October 02, 2021, 08:24:28 PM
i’ve decided to forego eating ribs from now on and just eat the lung. lung has to be better than ribs, why else would the rib protect the lung? does anyone know a place where we can try some? guessing real texas bbq serves itI'm still mad at you for crap talking that perfect pizza I had.
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Post by: Sandstone Outcropping on October 02, 2021, 10:39:05 PM
(https://i.imgur.com/LJDBDfF.jpg)
Post by: Cire on October 02, 2021, 10:43:12 PM
Looks good!
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Post by: pissclams on October 03, 2021, 01:07:30 AM
you’re talking about the sauce plate w/ side of bread & cheesei’ve decided to forego eating ribs from now on and just eat the lung. lung has to be better than ribs, why else would the rib protect the lung? does anyone know a place where we can try some? guessing real texas bbq serves itI'm still mad at you for crap talking that perfect pizza I had.
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Post by: 420seriouscat69 on October 05, 2021, 06:28:04 PM
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Post by: 420seriouscat69 on October 05, 2021, 06:28:24 PM
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Post by: AST on October 05, 2021, 08:37:04 PM
Post by: Sandstone Outcropping on October 06, 2021, 09:14:06 AM
Post by: Institutional Control on October 06, 2021, 09:26:33 PM
Made bacon cheeseburgers and oven fries with Mrs SSOC last noc. No pics. 7.5/10How long did you cure the bacon?
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Post by: KST8FAN on October 06, 2021, 09:45:03 PM
Tom(https://uploads.tapatalk-cdn.com/20211007/3ef74d59ff714a274c2ac288b15fdc77.jpg)(https://uploads.tapatalk-cdn.com/20211007/0b23fa9ee62ec330991c9a9e5d9826ba.jpg)
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Post by: yoga-like_abana on October 06, 2021, 10:10:59 PM
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Post by: Sandstone Outcropping on October 07, 2021, 08:31:12 AM
In the interest of full disclosure, the bacon came from the store and I just crisped it up on the grill.Made bacon cheeseburgers and oven fries with Mrs SSOC last noc. No pics. 7.5/10How long did you cure the bacon?
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Post by: AST on October 15, 2021, 07:12:01 PM
(https://uploads.tapatalk-cdn.com/20211016/9ce1929f812ca3d3db529d2f13d160b4.jpg)
Wife was getting ready to put a frozen apple
Pie in the oven and I stopped her and put it on the Primo.
(https://uploads.tapatalk-cdn.com/20211016/c790c3f6880d14924ca945aa5c517f46.jpg)
Post by: ben ji on October 15, 2021, 10:18:04 PM
Post by: kitten_mittons on October 15, 2021, 10:42:12 PM
One of these days AST is gonna smoke/grill some ridiculous food at a tailgate for some gE elites/everyone before the cats play in the first round of the CFP and all will be right in the world.FattyFund would have maybe made over 1k from the silent auction for this.
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Post by: Sandstone Outcropping on October 16, 2021, 12:14:24 PM
Trying to convince one of the kids to assemble an apple pie so I can put it out on the grill.
Going to make some chicken for Farmaggedon.
Post by: Sandstone Outcropping on October 16, 2021, 06:54:12 PM
(https://i.imgur.com/nj6hpb6.jpg)
Post by: tdaver on October 16, 2021, 06:57:36 PM
Post by: AST on October 16, 2021, 07:03:15 PM
Post by: AST on October 16, 2021, 07:57:57 PM
Any tips for these apple pies? I put one on the keg years ago, but the crust didn’t turn out well.
Next time I am putting the heat deflector in the Primo as the crust got a little done. I thought about it but didn’t want to mess with burning my arm hair off as I had the coals super hot from grilling.
Post by: AST on October 19, 2021, 03:13:56 PM
Post by: slackcat on October 19, 2021, 07:49:29 PM
Post by: Cire on October 19, 2021, 08:02:20 PM
Any tips for flank or skirt steaks? Having a beef butchered and ordered those along with rib eyes and t-bones.Don’t over cook them and make sure to cut against the grain
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Post by: yoga-like_abana on October 20, 2021, 10:08:04 AM
Any tips for flank or skirt steaks? Having a beef butchered and ordered those along with rib eyes and t-bones.great meat for fajitas, tacos, stir frys and shish kabobs
Post by: waks on October 20, 2021, 01:15:20 PM
Any tips for flank or skirt steaks? Having a beef butchered and ordered those along with rib eyes and t-bones.Flank is great smoked. Skirt is for fajitas.
Post by: ChiComCat on October 20, 2021, 02:08:18 PM
Post by: slackcat on October 21, 2021, 06:05:19 AM
Post by: pissclams on October 22, 2021, 04:00:17 PM
Post by: Spracne on October 22, 2021, 04:52:32 PM
Post by: AST on October 22, 2021, 06:17:29 PM
Post by: AST on October 23, 2021, 08:20:47 AM
(https://uploads.tapatalk-cdn.com/20211023/740ee38fc14d08e79495220cd6d544b2.jpg)
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Post by: pissclams on October 23, 2021, 10:12:40 AM
Post by: AST on October 23, 2021, 10:13:17 AM
love the early start, is the rabid the ginger?
Yes it is.
Post by: AST on October 23, 2021, 10:31:28 AM
(https://uploads.tapatalk-cdn.com/20211023/de9e8607000fd7fcfe89396de428dba7.jpg)
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Post by: Spracne on October 23, 2021, 11:24:40 AM
Post by: AST on October 23, 2021, 11:26:15 AM
It's days like this that I feel there are flights of angels in heaven looking out for and blessing me.
Can you extend your that to our football team please and thanks.
Post by: AST on October 23, 2021, 05:11:31 PM
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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Post by: Institutional Control on October 23, 2021, 05:57:47 PM
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Post by: Cire on October 24, 2021, 08:17:48 PM
Stuffed. catastrophe and Spracne are top notch peeps in my book. Idc what clams says about them.OMG that fatty brisket
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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Post by: AST on October 24, 2021, 09:25:57 PM
Post by: Katpappy on October 24, 2021, 09:41:35 PM
Stuffed. catastrophe and Spracne are top notch peeps in my book. Idc what clams says about them.OMG that fatty brisket
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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Did you guys go to the game and tailgate.
Post by: AST on October 25, 2021, 06:04:44 AM
Post by: Institutional Control on October 26, 2021, 07:31:47 PM
(https://uploads.tapatalk-cdn.com/20211027/63b81247033cfeee41d1f57d7666bb5d.jpg)
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Post by: AST on October 26, 2021, 07:37:31 PM
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
Post by: pissclams on October 26, 2021, 07:47:44 PM
Checking out a BBQ place in Richardson tonight. Pretty good.that looks really good, i wish i could eat some
(https://uploads.tapatalk-cdn.com/20211027/63b81247033cfeee41d1f57d7666bb5d.jpg)
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Post by: Stupid Fitz on November 02, 2021, 02:44:16 PM
(https://uploads.tapatalk-cdn.com/20211102/771bd945fbbbfea78c6423a847c519ca.jpg)
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Post by: Sandstone Outcropping on November 02, 2021, 03:17:50 PM
Post by: Institutional Control on November 02, 2021, 03:24:53 PM
Like 6 miles away from me Richardson?Yes, 6 miles from you. I work in Richardson and live in Celina.
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
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Post by: AST on November 02, 2021, 04:19:31 PM
Like 6 miles away from me Richardson?Yes, 6 miles from you. I work in Richardson and live in Celina.
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
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Woah! I know you. I have met you. I think the last time I saw you was at a rando sporting event, Dallas Stars I think? Your username changed so I did not realize.
Post by: AST on November 02, 2021, 04:23:40 PM
Mixed up a quick smoked chili for dinner tonight. I’ll let the meatball smoke to temp and drip in the beans and tomatoes below. No real recipe just mixed together. I’ll break the ground beef apart once it’s done and add to the pot and simmer for a bit. Should be yummy.
(https://uploads.tapatalk-cdn.com/20211102/771bd945fbbbfea78c6423a847c519ca.jpg)
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You are due for a name change, Smart Fitz is what I propose. Brilliant work.
Post by: Sandstone Outcropping on November 08, 2021, 08:24:03 PM
(https://i.imgur.com/eQAmwtJ.jpg)
Post by: Stupid Fitz on November 14, 2021, 04:30:51 PM
(https://uploads.tapatalk-cdn.com/20211114/3b3b6d880852834e72470ca9c9b4bc89.jpg)
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Post by: slackcat on November 15, 2021, 07:02:54 PM
Grilled up some ribeyes from the locker in Riley tonight. Not bad.
(https://i.imgur.com/eQAmwtJ.jpg)
good looking steaks. Do you use gas, brickets, or chunk? I've gotten hooked on chunk charcoal for the amazing sear I can give the steaks.
Post by: Sandstone Outcropping on November 16, 2021, 07:43:56 AM
Post by: Katpappy on November 16, 2021, 04:06:34 PM
Post by: 420seriouscat69 on December 01, 2021, 08:10:40 AM
Post by: Sandstone Outcropping on December 11, 2021, 03:29:17 PM
Post by: Institutional Control on December 11, 2021, 04:46:41 PM
Need some input from gE grillmasters. I got some wagyu hamburger patties a few weeks ago and the first batch I cooked on the pellet grill left this weird greasy film in my mouth. I’m thinking I need to good them directly over charcoal to avoid this with the next batch but I would appreciate input on this.I’ve never had a wagyu hamburger but I think you might consider gas or a griddle so that you can as Spracne quoting Hank Hill would say “taste the meat, not the heat.”
But that’s just me.
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Post by: Cire on December 13, 2021, 02:03:38 PM
Need some input from gE grillmasters. I got some wagyu hamburger patties a few weeks ago and the first batch I cooked on the pellet grill left this weird greasy film in my mouth. I’m thinking I need to good them directly over charcoal to avoid this with the next batch but I would appreciate input on this.
a lot more fat in wagyu. Maybe the fat started to congeal when they were resting and so it stuck to the roof of your mouth.
Post by: Sandstone Outcropping on December 13, 2021, 02:40:53 PM
I used the Weber to ramp up the heat when I cooked them yesterday. Was much happier with the results this time!Need some input from gE grillmasters. I got some wagyu hamburger patties a few weeks ago and the first batch I cooked on the pellet grill left this weird greasy film in my mouth. I’m thinking I need to good them directly over charcoal to avoid this with the next batch but I would appreciate input on this.
a lot more fat in wagyu. Maybe the fat started to congeal when they were resting and so it stuck to the roof of your mouth.
Post by: BW on December 13, 2021, 05:23:52 PM
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Post by: Cire on December 13, 2021, 07:09:18 PM
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Post by: Institutional Control on December 14, 2021, 12:31:00 PM
Post by: Cire on December 14, 2021, 03:55:36 PM
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Post by: Stupid Fitz on December 14, 2021, 04:54:40 PM
Post by: Winters on December 14, 2021, 06:22:18 PM
Post by: Spracne on December 14, 2021, 06:46:26 PM
I'm smoking a brisket with a blind man on Christmas. Excited for it.
Bob Todd?
Post by: sys on December 14, 2021, 07:28:29 PM
Maybe doing a tenderloin for xmas. Prob need about 7-8lbs. I've done one before and it was pretty good. I was just messing around so I will prob put more effort in this time. I was looking at Costco initially as they had way more choices and sizes. Plus they seem more uniform. I was looking at Hen House the other night and they had a few cry-vac tenderloins that were way cheaper. I think they were like $12.99 per lb and whole filets were like $24.99 per lb. The tenderloins at Hen House weren't very uniform though, but i'm wondering if I can get them to cut a good one for me. :dunno: What is the consensus here? Am I missing something on the prices? Why is Hen House way less?
were the cheap ones untrimmed?
otherwise, probably just a good deal on cheap ones from like dairy cows or something. i'd buy the hell out of them.
Post by: Cire on December 14, 2021, 08:24:47 PM
They are good sous vide.
As far as getting uniform piece to cook you will probably get 4 good 6-8 oz filets out of a whole tenderloin
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Post by: Cire on December 14, 2021, 08:27:23 PM
Or a choice rib roast for 6.99/lb
Best Buy you can get
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Post by: KST8FAN on December 14, 2021, 08:36:29 PM
Tom
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Post by: pissclams on December 14, 2021, 08:47:25 PM
Post by: Stupid Fitz on December 15, 2021, 09:48:38 AM
truss your tenderloins before cooking them
if this means more than sear then smoke i'm :confused:
Post by: BIG APPLE CAT on December 15, 2021, 10:07:36 AM
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
Post by: Rage Against the McKee on December 15, 2021, 10:15:41 AM
Post by: OB_Won on December 15, 2021, 10:18:05 AM
full disclosure i have not read all 200+ pages ITT so sorry if already discussed, butWhat temp do you put the oven at?
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
Post by: Sandstone Outcropping on December 15, 2021, 10:29:25 AM
full disclosure i have not read all 200+ pages ITT so sorry if already discussed, butI'm drooling on my keyboard.
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
I would like to see pics of prime rib roasts that gE'rs create during the holiday season.
Post by: michigancat on December 15, 2021, 10:35:00 AM
They are better off the cast iron, imo. I sous vide at 129, sear one side for about 2 minutes, flip, add butter and rosemary, and sear for another 2 minutes.I read that you should sous vide a ribeye at a higher temp so the fats break down better
https://www.reddit.com/r/sousvide/comments/f6hn9o/i_thought_ribeye_at_137_for_2_hours_was/
Post by: kstate4life on December 15, 2021, 10:41:37 AM
full disclosure i have not read all 200+ pages ITT so sorry if already discussed, but
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
There are only 2 ways to cook steaks, IMO. This way and the reverse sear, which is what you do, just the opposite. Put in a 200 degree oven or smoker (I do mine on the traeger) up to about 125 or so, and then sear on the cast iron for a couple min a side, doing all the butter, rosemary, etc. I have also found that good steaks don't really need any pepper. I usually just do a tiny bit of salt, pre oven.
Post by: BIG APPLE CAT on December 15, 2021, 10:50:52 AM
350 in convection mode.full disclosure i have not read all 200+ pages ITT so sorry if already discussed, butWhat temp do you put the oven at?
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
Post by: BIG APPLE CAT on December 15, 2021, 10:55:55 AM
They are better off the cast iron, imo. I sous vide at 129, sear one side for about 2 minutes, flip, add butter and rosemary, and sear for another 2 minutes.
i've always wanted to try sous vide but mrs BAC - who is a chemical engineer - refuses to eat anything that has been in plastic subjected to elevated temperatures. (in the same breath she will admit that she is probably being crazy and overly cautious but she still refuses)
Post by: Cire on December 15, 2021, 11:38:29 AM
(https://uploads.tapatalk-cdn.com/20211215/12e5de8d044fa2f4c130c877655b170b.jpg)full disclosure i have not read all 200+ pages ITT so sorry if already discussed, butI'm drooling on my keyboard.
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
I would like to see pics of prime rib roasts that gE'rs create during the holiday season.
Reverse seared
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Post by: Sandstone Outcropping on December 15, 2021, 11:59:57 AM
Post by: AST on December 15, 2021, 12:31:12 PM
In the too thin, I feel you can get great flavor by grilling at really high heat. Because either cast iron or grill will most likely take the thin cut past med-rare or even medium. And at that point, I would rather have the sear than the pink.
And on roasts, you can get a great result from a high temp smoke.
Post by: Cire on December 15, 2021, 12:45:55 PM
That looks incred, Cire.
that pic is 2, 5 lb bone in rib roasts. Choice grade
Post by: slackcat on December 15, 2021, 06:17:50 PM
Need some input from gE grillmasters. I got some wagyu hamburger patties a few weeks ago and the first batch I cooked on the pellet grill left this weird greasy film in my mouth. I’m thinking I need to good them directly over charcoal to avoid this with the next batch but I would appreciate input on this.
Now that you mention Wagyu, I have 8 heifers that will be AI'd with wagyu next week and am looking for a herd bull. Plan on having a small herd eventually of about 50 cows and keep a couple bulls, will be eating like a boss and have the dollars rolling in. :billdance: Any info on a registered bull for under 6k much appreciated.
Post by: 8manpick on December 15, 2021, 06:41:35 PM
I agree, though it depends some on how much you let the temp drop before searing. I like a ribeye to about 133-134 in sous vide, provided the temp starts a bit lower for the sear.They are better off the cast iron, imo. I sous vide at 129, sear one side for about 2 minutes, flip, add butter and rosemary, and sear for another 2 minutes.I read that you should sous vide a ribeye at a higher temp so the fats break down better
https://www.reddit.com/r/sousvide/comments/f6hn9o/i_thought_ribeye_at_137_for_2_hours_was/
Post by: 8manpick on December 15, 2021, 06:47:00 PM
(https://uploads.tapatalk-cdn.com/20211216/642612a4761bec003dae13c1bfe29350.jpg)
(https://uploads.tapatalk-cdn.com/20211216/21f8d94dc163e8bf7b4c084d888dc438.jpg)
(https://uploads.tapatalk-cdn.com/20211216/e29eaf12227c7aa98b67cbc6b78b67e3.jpg)
(https://uploads.tapatalk-cdn.com/20211216/071e804ead5f284141ab70261197690b.jpg)
(https://uploads.tapatalk-cdn.com/20211216/fa55016b8407dc0f9ed237747490ded7.jpg)
Post by: slackcat on December 15, 2021, 06:52:15 PM
Post by: Cire on December 15, 2021, 07:01:49 PM
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Post by: pissclams on December 15, 2021, 08:26:20 PM
full disclosure i have not read all 200+ pages ITT so sorry if already discussed, buti cast iron ribeyes almost every sunday and usually I do this-
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
i put my oven at 500 with the cast iron in there for about 45-1 hour
i salt the steak like 6-8 hours before I plan on cooking. if you don’t allow enough time with the salt, it will draw the moisture out of the steak but the moisture doesn’t have time to reabsorb into the meat
the #1 thing preventing the sear is moisture
https://www.seriouseats.com/the-food-lab-more-tips-for-perfect-steaks
salt it at lunch and throw it in the fridge
no matter what you do though, you’ve got to dry the crap out of it before putting it in the pan
i’ll put the steak on a layer of paper towels then cover with towels, then put pressure on it with my bacon press until it is as dry as I can get it then throw it into the pan, no oil, into the oven for two minutes per side, for a couple times per side depending on how big it is
the spooning oil method from ast works great too but I make a giant mess
Post by: slackcat on December 15, 2021, 08:30:13 PM
Post by: sys on December 15, 2021, 09:08:41 PM
the oven and stovetop are clearly better instruments for cooking.
Post by: KST8FAN on December 18, 2021, 09:19:24 AM
Rosemary, Thyme, salt, pepper
Traeger at 250.
It's 8 family Xmas today.
Tom(https://uploads.tapatalk-cdn.com/20211218/b1f6ac607087631068118f89b4470962.jpg)
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Post by: pissclams on December 18, 2021, 09:28:24 AM
Post by: KST8FAN on December 18, 2021, 11:46:37 AM
Tom(https://uploads.tapatalk-cdn.com/20211218/2db67badadac563318f5917de82f0011.jpg)(https://uploads.tapatalk-cdn.com/20211218/7d5b7d40e4a395bcfc1fcb7d299f3de6.jpg)
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Post by: AST on December 18, 2021, 11:48:17 AM
Post by: cDubya on December 18, 2021, 03:27:15 PM
Post by: KST8FAN on December 18, 2021, 08:08:27 PM
Tom(https://uploads.tapatalk-cdn.com/20211219/ef1be24da1c45e7ac817425530ad556d.jpg)(https://uploads.tapatalk-cdn.com/20211219/f0ba2dc189e5a115e9c12c7cda1fce56.jpg)
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Post by: slackcat on December 19, 2021, 02:29:42 AM
Post by: Sandstone Outcropping on December 19, 2021, 08:12:20 AM
Post by: AST on December 25, 2021, 12:00:28 PM
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Post by: 8manpick on December 26, 2021, 08:08:44 AM
Merry Christmas, you filthy animals.Good god I just saw your Instagram. Unreal.
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Post by: AST on December 26, 2021, 01:18:29 PM
Bone-in 12lb prime, garlic-parm mashed potatoes, roasted Brussels sprouts w/ bacon, cranberries & balsamic reduction, and spring mix salad w, goat cheese, pecans, cranberries, and balsamic dressing.
(https://uploads.tapatalk-cdn.com/20211226/44c8285f94cae0da83b5316bd228c340.jpg)
(https://uploads.tapatalk-cdn.com/20211226/89a4605dd4aafd8f109155fcd8823ca8.jpg)
(https://uploads.tapatalk-cdn.com/20211226/1d71517a1d97757b43371492af4563d7.jpg)
(https://uploads.tapatalk-cdn.com/20211226/f2c5d5ebc311e96d548d5e06a944e96f.jpg)
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Post by: Spracne on December 26, 2021, 02:39:13 PM
Thanks 8mp, I was happy with the effort! Exhausted yesterday and was in bed by 8pm.
Bone-in 12lb prime, garlic-parm mashed potatoes, roasted Brussels sprouts w/ bacon, cranberries & balsamic reduction, and spring mix salad w, goat cheese, pecans, cranberries, and balsamic dressing.
(https://uploads.tapatalk-cdn.com/20211226/44c8285f94cae0da83b5316bd228c340.jpg)
(https://uploads.tapatalk-cdn.com/20211226/89a4605dd4aafd8f109155fcd8823ca8.jpg)
(https://uploads.tapatalk-cdn.com/20211226/1d71517a1d97757b43371492af4563d7.jpg)
(https://uploads.tapatalk-cdn.com/20211226/f2c5d5ebc311e96d548d5e06a944e96f.jpg)
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I know for a fact you require some help clearing those leftovers, young man.
Post by: DaBigTrain on December 26, 2021, 03:17:21 PM
Post by: KST8FAN on December 26, 2021, 03:56:27 PM
Tom
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Post by: AST on December 26, 2021, 04:47:16 PM
Always amazed, AST. What did you cook that meat on/in?
Tom
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Thanks Tom. Rubbed with freshly minced garlic in olive oil. Then sprinkled with coarse kosher, coarse black pepper, and rosemary. Offset smoker with mesquite. 1 hour @ 250, and then @ 350 until internal of 125. Rested for 45 minutes.
Post by: star seed 7 on December 26, 2021, 06:12:24 PM
Post by: AST on December 26, 2021, 06:20:58 PM
Ast you need to up your bread game
I didn’t care about the bread. My wife insisted and she just picked some up.
Post by: AST on December 26, 2021, 06:21:19 PM
Post by: PandaXpanda on December 26, 2021, 07:44:04 PM
Ast what's your instagram?Merry Christmas, you filthy animals.Good god I just saw your Instagram. Unreal.
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Post by: AST on December 27, 2021, 06:58:42 PM
(https://uploads.tapatalk-cdn.com/20211228/48a93f577862190561978217c128eebd.jpg)
(https://uploads.tapatalk-cdn.com/20211228/9375bf85b70f79e2ea37d6108ad2b5b8.jpg)
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Post by: Cire on December 27, 2021, 07:13:23 PM
Makes me miss summer
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Post by: AST on December 27, 2021, 07:16:59 PM
Yum
Makes me miss summer
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It has been record high temp in Dallas and in the 80s this past week. I do not miss summer.
Post by: cDubya on January 02, 2022, 09:50:50 AM
Post by: Cire on January 02, 2022, 04:04:46 PM
Guys... Please advise on best use for this magnificent bastard... (https://uploads.tapatalk-cdn.com/20220102/03a139b78ef7643c6985242d492541a1.jpg)Trim up and cut into fat steaks that you will sous vide and enjoy
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Post by: Sandstone Outcropping on January 06, 2022, 08:12:11 AM
Post by: kitten_mittons on January 06, 2022, 08:26:05 AM
I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.What part of the brisket is it? Flat or point?
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Post by: Institutional Control on January 06, 2022, 08:28:34 AM
Post by: slackcat on January 06, 2022, 08:42:43 AM
Pork loin chop and sweet corn night on the grill. Also, leftover mashed potatoes and demi-glaze from Christmas.(https://uploads.tapatalk-cdn.com/20211228/b171a78800666ec1d0dda33064b90174.jpg)
(https://uploads.tapatalk-cdn.com/20211228/48a93f577862190561978217c128eebd.jpg)
(https://uploads.tapatalk-cdn.com/20211228/9375bf85b70f79e2ea37d6108ad2b5b8.jpg)
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What internal temp do you shoot for? I'd been doing 165 but just read 145 with a 3 min. rest works.
Post by: Cire on January 06, 2022, 08:59:14 AM
Post by: Sandstone Outcropping on January 06, 2022, 03:11:14 PM
It looks pretty flat and not very pointy but I'm not totally sure.I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.What part of the brisket is it? Flat or point?
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Post by: Institutional Control on January 06, 2022, 03:52:29 PM
It looks pretty flat and not very pointy but I'm not totally sure.I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.What part of the brisket is it? Flat or point?
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Is it fatty or lean?
Post by: CHONGS on January 06, 2022, 04:35:30 PM
Post by: AST on January 06, 2022, 04:56:08 PM
Pork loin chop and sweet corn night on the grill. Also, leftover mashed potatoes and demi-glaze from Christmas.(https://uploads.tapatalk-cdn.com/20211228/b171a78800666ec1d0dda33064b90174.jpg)
(https://uploads.tapatalk-cdn.com/20211228/48a93f577862190561978217c128eebd.jpg)
(https://uploads.tapatalk-cdn.com/20211228/9375bf85b70f79e2ea37d6108ad2b5b8.jpg)
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What internal temp do you shoot for? I'd been doing 165 but just read 145 with a 3 min. rest works.
I generally do 135 the rest. I’m a bad boy tho.
Post by: pissclams on January 06, 2022, 05:27:51 PM
It looks pretty flat and not very pointy but I'm not totally sure.I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.What part of the brisket is it? Flat or point?
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just braise it
Post by: Cire on January 06, 2022, 05:47:43 PM
Assuming it’s a flat, there is zero chance you can smoke it and slice it and have it not turn into a shoe.
Braise
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Post by: kitten_mittons on January 06, 2022, 06:05:50 PM
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Post by: Cire on January 06, 2022, 06:15:22 PM
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Post by: Sandstone Outcropping on January 06, 2022, 06:45:59 PM
(https://i.imgur.com/rtcEwMW.jpg)
Post by: HerrSonntag on January 07, 2022, 06:51:00 PM
Post by: Sandstone Outcropping on January 09, 2022, 09:09:15 AM
Post by: pissclams on January 09, 2022, 10:13:38 AM
It looks pretty flat and not very pointy but I'm not totally sure.I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.What part of the brisket is it? Flat or point?
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just braise it
Post by: HerrSonntag on January 09, 2022, 06:52:33 PM
Post by: BIG APPLE CAT on February 04, 2022, 01:41:39 PM
Post by: tdaver on February 05, 2022, 07:49:59 PM
(https://uploads.tapatalk-cdn.com/20220206/c6e74c43236c78a054dd227549490b33.jpg)
(https://uploads.tapatalk-cdn.com/20220206/8d4060df0be4c7691f71d5b5e7b2af2b.jpg)
Post by: cDubya on February 05, 2022, 07:58:48 PM
Post by: tdaver on February 05, 2022, 08:41:09 PM
Post by: star seed 7 on February 06, 2022, 08:29:17 AM
Post by: BIG APPLE CAT on February 06, 2022, 10:37:24 AM
Post by: tdaver on February 06, 2022, 05:57:12 PM
Post by: KST8FAN on February 10, 2022, 02:20:38 PM
Tom
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Post by: Sandstone Outcropping on February 10, 2022, 03:37:56 PM
Post by: AST on February 27, 2022, 12:22:00 PM
Also, ranchies with a splash of oj are my co-pilot today.
(https://uploads.tapatalk-cdn.com/20220227/2c9344a6567ad2f6665a1a35eb944a6b.jpg)
(https://uploads.tapatalk-cdn.com/20220227/cfb73e7da6e93c25014bc0c79c38d8fc.jpg)
(https://uploads.tapatalk-cdn.com/20220227/1101f1ac4944eb1292a869a081e07d4c.jpg)
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Post by: Cire on February 27, 2022, 03:01:08 PM
Freezer is getting a little thin on smoked meat so correcting that today. Pork belly and a couple ancho pasilla butts. Then also have a couple salmon filets in a maple, brown sugar, and salt brine. One will be hot smoked after a 5 hour brine for dinner and the other will be brined for 24 hours, air-dried, and cold smoked.What is your cold smoke set up
Also, ranchies with a splash of oj are my co-pilot today.
(https://uploads.tapatalk-cdn.com/20220227/2c9344a6567ad2f6665a1a35eb944a6b.jpg)
(https://uploads.tapatalk-cdn.com/20220227/cfb73e7da6e93c25014bc0c79c38d8fc.jpg)
(https://uploads.tapatalk-cdn.com/20220227/1101f1ac4944eb1292a869a081e07d4c.jpg)
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Post by: AST on February 27, 2022, 04:11:27 PM
Post by: Sandstone Outcropping on March 26, 2022, 05:33:05 PM
(https://i.imgur.com/oHqowuC.jpg)
Post by: KST8FAN on March 26, 2022, 05:40:22 PM
Tom
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Post by: KST8FAN on March 26, 2022, 06:48:30 PM
Tom(https://uploads.tapatalk-cdn.com/20220326/28fc0e5346489a9b5b4bcaef316f9e1f.jpg)
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Post by: Sandstone Outcropping on March 26, 2022, 07:21:27 PM
Post by: Cire on April 15, 2022, 05:55:33 PM
Grilling szn
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Post by: TheHamburglar on April 16, 2022, 06:54:05 PM
(https://uploads.tapatalk-cdn.com/20220416/9d242d489075789dd11cad9e4eef1a2e.jpg)
(https://uploads.tapatalk-cdn.com/20220416/20b0d7c5e138553d3a9faf6b11c3a83e.jpg)
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Post by: star seed 7 on April 16, 2022, 06:55:36 PM
Post by: Kat Kid on April 16, 2022, 07:01:22 PM
Found a Halal butcher that will also season the meat. Made chicken tikka kabobs. New going to make some lamb kabobs for me as well.That’s fantastic.
(https://uploads.tapatalk-cdn.com/20220416/9d242d489075789dd11cad9e4eef1a2e.jpg)
(https://uploads.tapatalk-cdn.com/20220416/20b0d7c5e138553d3a9faf6b11c3a83e.jpg)
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Post by: TheHamburglar on April 16, 2022, 07:09:26 PM
Post by: Cire on April 17, 2022, 11:54:28 AM
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Post by: Katpappy on April 17, 2022, 12:18:51 PM
Post by: star seed 7 on April 17, 2022, 01:02:24 PM
Post by: AST on April 17, 2022, 08:49:02 PM
Anyways, brought along some already smoked pork belly and roasted hatch chiles to make some tacos.
(https://uploads.tapatalk-cdn.com/20220418/4f62d363c119fe2829a90b7e3675e292.jpg)
(https://uploads.tapatalk-cdn.com/20220418/d30f494daf4b448b15a268a6a97a42b1.jpg)
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Post by: Cire on April 17, 2022, 09:28:19 PM
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Post by: Stupid Fitz on April 18, 2022, 09:17:53 AM
Family gave me this wireless temperature probe. Got it set up and linked so it's ready to go.
Tom(https://uploads.tapatalk-cdn.com/20220326/28fc0e5346489a9b5b4bcaef316f9e1f.jpg)
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Hey, I have the mid priced version of the Meater and I like it. I've been debating on getting the version you have so I can see it over wifi. Mine just has the extended bluetooth that will bounce off your home wifi. It works pretty well. I love not dealing with wires and it seems pretty accurate.
Post by: 'taterblast on April 18, 2022, 11:22:33 AM
Post by: Winters on April 18, 2022, 11:29:25 AM
Post by: tdaver on April 23, 2022, 07:14:43 PM
Friend requested BBQ for his birthday. :Woot:
Post by: pissclams on April 23, 2022, 07:24:19 PM
Post by: tdaver on April 23, 2022, 07:30:12 PM
Post by: ben ji on April 23, 2022, 07:34:20 PM
It’s the latest thing in the Utah BBQ scene called Moroni’s Meat Trumpet. Pick your favorite meat, stuff it with green jello, smother it in BBQ sauce, and smoke it. This is my first attempt, so it isn’t shaped quite right.To lazy to Google it but please tell me that jello stuffed meat is a joke
Post by: Sandstone Outcropping on April 23, 2022, 08:58:19 PM
:lol:It’s the latest thing in the Utah BBQ scene called Moroni’s Meat Trumpet. Pick your favorite meat, stuff it with green jello, smother it in BBQ sauce, and smoke it. This is my first attempt, so it isn’t shaped quite right.To lazy to Google it but please tell me that jello stuffed meat is a joke
Post by: Cire on April 30, 2022, 07:32:57 PM
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Post by: tdaver on May 01, 2022, 10:41:14 AM
Post by: AST on May 01, 2022, 03:11:58 PM
Post by: pissclams on May 01, 2022, 03:35:14 PM
(https://uploads.tapatalk-cdn.com/20220501/1212ac0f63e4e9653bff26729393d9ba.jpg)
Post by: EMAWmeister on May 07, 2022, 03:36:32 PM
Post by: KST8FAN on June 28, 2022, 05:21:24 PM
Really liking my MEATER probes.
Tom(https://uploads.tapatalk-cdn.com/20220628/0332202809b36a9f85eb5230ff1f1f07.jpg)(https://uploads.tapatalk-cdn.com/20220628/cdc4be350e7b90dbe00939b2bb2e86e0.jpg)(https://uploads.tapatalk-cdn.com/20220628/2cfc51ffb4c898c039fe7a670a2b9257.jpg)(https://uploads.tapatalk-cdn.com/20220628/621aae83884a83ff435cb1c885a1ae86.jpg)
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Post by: Winters on June 28, 2022, 05:52:04 PM
Post by: KST8FAN on June 30, 2022, 06:32:39 PM
Tom(https://uploads.tapatalk-cdn.com/20220630/676b1af30019aa401f90699de15fdd04.jpg)(https://uploads.tapatalk-cdn.com/20220630/8cf39f742a2e0d1ffb09bf0a7f037f7f.jpg)
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Post by: Sandstone Outcropping on June 30, 2022, 06:39:38 PM
Post by: steve dave on June 30, 2022, 06:49:16 PM
Post by: Cire on June 30, 2022, 08:46:50 PM
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Post by: pissclams on June 30, 2022, 09:38:22 PM
Post by: KST8FAN on July 02, 2022, 08:48:52 AM
kc masterpiece? wtf, tom?Not a fan? My palate is not very sophisticated plus I have like 10 different sauces in the cabinet.
Tom
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Post by: waks on July 02, 2022, 01:28:02 PM
It's terribly sweet. Gates extra hot is my fav.kc masterpiece? wtf, tom?Not a fan? My palate is not very sophisticated plus I have like 10 different sauces in the cabinet.
Tom
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Post by: Institutional Control on July 02, 2022, 02:23:07 PM
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Post by: AST on July 04, 2022, 10:45:08 AM
(https://uploads.tapatalk-cdn.com/20220704/f24c2362386f63c9116d3ab17faa99d4.jpg)
(https://uploads.tapatalk-cdn.com/20220704/17721cd696c38f4a47ce87dbfb965b2b.jpg)
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Post by: AST on July 04, 2022, 10:50:05 AM
Twice baked potatoes were goat cheese, bacon, and chive. Need more goat cheese next time.
Made a demi glace and steamed the mushrooms and onions over it for about 3 hours while it was reducing. Demi was great, mushrooms tasted great but looked terrible. That was due to the onions turning into basically pulp. Mushrooms looked like they were sitting in congealed fat. Next time will add onions at end.
Simple wedge salad.
(https://uploads.tapatalk-cdn.com/20220704/2908de3f8ccc562842cce8f156953802.jpg)
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Post by: meow meow on July 04, 2022, 11:00:31 AM
Post by: Katpappy on July 04, 2022, 02:26:01 PM
Post by: Cire on July 04, 2022, 04:26:43 PM
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Post by: Sandstone Outcropping on July 05, 2022, 08:58:49 AM
Post by: Stupid Fitz on July 05, 2022, 09:57:34 AM
It's terribly sweet. Gates extra hot is my fav.kc masterpiece? wtf, tom?Not a fan? My palate is not very sophisticated plus I have like 10 different sauces in the cabinet.
Tom
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I never use KC Master on its own, but for ribs i'll use that but mix with some Gates and worsteshire (sp :dunno: ). It cuts the sweetness and thins it out a bit. Its actually pretty tasty.
Post by: Cire on July 29, 2022, 06:43:01 PM
Wife made an apple pie
Duroc chops and house weiners from the new Fareway market.
Not pictured corn on the cob and asparagus
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Post by: WillieWatanabe on July 29, 2022, 09:20:57 PM
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Post by: Stupid Fitz on July 31, 2022, 06:24:08 PM
Salmon and some twice baked for the kids tonight.
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Post by: Cire on July 31, 2022, 10:52:04 PM
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Post by: KST8FAN on August 01, 2022, 08:48:32 AM
Tom
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Post by: Stupid Fitz on August 01, 2022, 10:08:25 AM
Post by: AST on August 21, 2022, 12:43:56 PM
(https://uploads.tapatalk-cdn.com/20220821/336a9d4b696f922397cd4c06a7bbd757.jpg)
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Post by: KST8FAN on August 22, 2022, 08:30:48 PM
Tom
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Post by: AST on August 24, 2022, 05:35:47 PM
What's the internal, AST?
Tom
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I take briskets to anywhere between 195-205. It all depends on when the flat gets tender.
Post by: Cire on August 24, 2022, 05:56:58 PM
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Post by: AST on August 27, 2022, 06:23:45 PM
(https://uploads.tapatalk-cdn.com/20220827/f36c080f24706d358370d260174e4c6e.jpg)
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Post by: yoga-like_abana on August 27, 2022, 06:45:22 PM
Post by: michigancat on August 27, 2022, 06:46:13 PM
I am trying to go through things in the freezer. What the hell do I do with oxtail?Make a Jamaican stew!
https://www.myforkinglife.com/jamaican-oxtails/
Post by: AST on August 27, 2022, 07:55:04 PM
Post by: KST8FAN on August 27, 2022, 10:36:04 PM
Tom
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Post by: AST on August 27, 2022, 11:17:36 PM
AST what kind of food bagger do you own?
Tom
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https://www.cabelas.com/shop/en/cabelas-15-commercial-grade-vacuum-sealer
Post by: tdaver on September 04, 2022, 08:58:16 PM
(https://uploads.tapatalk-cdn.com/20220905/2ed3f8078de5ca849e78450d4f43c2ee.jpg)
Didn’t get a picture, but served with compound butter (chives, thyme, garlic, lemon zest)
Post by: bucket on September 04, 2022, 09:00:26 PM
Post by: pissclams on September 04, 2022, 09:01:10 PM
Post by: pissclams on September 04, 2022, 09:01:50 PM
Post by: catastrophe on September 04, 2022, 09:26:04 PM
Post by: tdaver on September 04, 2022, 10:30:30 PM
perfect l-bone, where’d you get that
Local grocer
That’s a thing of beauty. You reverse sear that?
Is there any other way?
Post by: AST on September 05, 2022, 08:33:13 AM
Post by: DreamWeaver69 on September 05, 2022, 09:07:37 AM
for some reason I feel like it’s hard to find a well marbled long boneCostco always has them if you want to give up your 401K for a piece of meat
Post by: catastrophe on September 05, 2022, 07:23:55 PM
Post by: cDubya on September 09, 2022, 09:12:21 AM
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Post by: mocat on September 09, 2022, 09:20:32 AM
Post by: pissclams on September 09, 2022, 03:32:44 PM
Post by: Sandstone Outcropping on September 17, 2022, 08:38:45 PM
Post by: DreamWeaver69 on October 06, 2022, 04:46:27 PM
Post by: mocat on October 06, 2022, 04:47:09 PM
Post by: DreamWeaver69 on October 06, 2022, 04:54:45 PM
marinate them in A1:shakesfist: Look at these bad boys! :love:
https://greengrasscattleco.com/collections/green-grass-cattle-co-beef
Post by: Rage Against the McKee on October 06, 2022, 05:00:26 PM
Post by: BW on October 06, 2022, 07:35:06 PM
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Post by: DreamWeaver69 on October 06, 2022, 08:27:07 PM
Post by: DaBigTrain on October 06, 2022, 08:30:16 PM
Post by: tdaver on October 06, 2022, 09:42:23 PM
I won some Tomahawk Steaks from some local distributor for being the caller of the game on a Chiefs postgame show on 810 a few weeks ago. They just called me today and let me know they should be delivered early next week. I've never had one before. I'm usually really great at grilling steaks, but I'm in my head on this one, because I know how much these bad boys cost. Any recommendos on how to prepare these babies?
Do this
(https://uploads.tapatalk-cdn.com/20220905/7a0e2bd58cf79778047cbda806a90b87.jpg)
(https://uploads.tapatalk-cdn.com/20220905/2ed3f8078de5ca849e78450d4f43c2ee.jpg)
Didn’t get a picture, but served with compound butter (chives, thyme, garlic, lemon zest)
Post by: AST on October 06, 2022, 10:04:09 PM
Smoke at 200 until 20 degrees shy of final temp. For me, I take thick ribeyes to medium final temp as there is a lot of fat that needs to start breaking down to become delicious instead of cutting around it because it is inedible at lower temps.
Finish over high-heat live-flame and become a legend.
(https://uploads.tapatalk-cdn.com/20221007/28c4049a09611d292a60a23b37be9dd9.jpg)
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Post by: cfbandyman on October 06, 2022, 10:07:33 PM
Post by: mocat on October 06, 2022, 10:08:50 PM
I don’t even know what sous vide is, but I’ll find it. I was brought up with Worshesirer *spelling? In a cattle buyer environment and have never had this treat.
incred
Post by: Tobias on October 06, 2022, 11:06:40 PM
Post by: BIG APPLE CAT on October 07, 2022, 07:15:42 AM
Post by: DreamWeaver69 on October 07, 2022, 08:24:14 AM
Post by: tdaver on October 08, 2022, 08:10:15 PM
(https://uploads.tapatalk-cdn.com/20221009/9930cef19de3befc890b431c5e9a5e53.jpg)
Post by: AST on October 08, 2022, 08:40:33 PM
Post by: cfbandyman on October 08, 2022, 09:04:05 PM
Post by: cfbandyman on October 08, 2022, 10:51:40 PM
this is kayos (?)
:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
IRL LOLed at that
Post by: BW on October 09, 2022, 11:30:19 AM
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Post by: AST on October 09, 2022, 01:11:39 PM
Post by: AST on October 09, 2022, 01:13:25 PM
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Post by: DaBigTrain on October 09, 2022, 02:15:41 PM
Have some chorizo & bacon smoked queso, bacon-wrapped Jalapeño cheddar poppers, and smoked chicken wings in the works rn.What time should I get there?
(https://uploads.tapatalk-cdn.com/20221009/46b3ba01e238169ab89092546e4c6020.jpg)
(https://uploads.tapatalk-cdn.com/20221009/aef84f1c0aaf83c7863d285597456186.jpg)
(https://uploads.tapatalk-cdn.com/20221009/7351c3148a858c556db7b22f4cc49181.jpg)
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Post by: AST on October 09, 2022, 02:18:40 PM
Post by: DaBigTrain on October 09, 2022, 02:39:05 PM
Post by: Spracne on October 09, 2022, 02:54:56 PM
5:30 DBT.
See you then/there :peek:
Post by: AST on October 09, 2022, 03:02:07 PM
(https://uploads.tapatalk-cdn.com/20221009/2c35a177a546ed18aa8ca9303e888220.jpg)
(https://uploads.tapatalk-cdn.com/20221009/6db4e3efc5822a503bd9ec1fcb2d6f58.jpg)
(https://uploads.tapatalk-cdn.com/20221009/389590583b4a5c5858859e37a5de3df0.jpg)
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Post by: AST on October 09, 2022, 03:03:11 PM
5:30 DBT.
See you then/there :peek:
Oops, we will be leaving in 1 hour to take food to baby shower. Abort.
Post by: AST on October 09, 2022, 03:04:06 PM
Post by: cfbandyman on October 09, 2022, 03:09:28 PM
Post by: DreamWeaver69 on October 09, 2022, 03:09:58 PM
Post by: AST on October 09, 2022, 04:57:42 PM
AST, this is art!
Thanks.
Post by: waks on October 09, 2022, 06:14:30 PM
Post by: Institutional Control on October 09, 2022, 06:57:22 PM
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Post by: AST on October 09, 2022, 07:32:59 PM
You got three smokers going at once AST?
Just 2. The Horizon Smoker with the peppers has both a horizontal & vertical chamber.
Post by: AST on October 09, 2022, 08:19:30 PM
(https://uploads.tapatalk-cdn.com/20221010/b97e9dacb3b22487227e4e41d6f44cdb.jpg)
(https://uploads.tapatalk-cdn.com/20221010/f69d527f4a7aaa814b60e1579c823958.jpg)
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Post by: Stupid Fitz on October 11, 2022, 11:06:06 AM
Post by: BIG APPLE CAT on October 11, 2022, 12:34:38 PM
Post by: WillieWatanabe on October 11, 2022, 01:36:41 PM
Post by: AST on October 11, 2022, 04:55:19 PM
I need an after shot of that queso.This was not from Sunday as I was really smashed and really in a hurry when it was done. But same recipe, done last year. Only difference was I added fresh Fresno chili this time.l in exchange for the onions (plenty of onion in the pico).
(https://uploads.tapatalk-cdn.com/20221011/0794c8b607cb84449e085d0f9fc4c122.jpg)
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Post by: AST on October 11, 2022, 04:56:15 PM
AST, all looks awesome. Love that you throw the wings on the flattop after smoking. I wish I had one, but don't really have the room. I smoke wings all the time and don't really mind the "rubbery" skin, but crisping them up would be better. Also love the poppers. I didn't do them as much this year because my 3 jalapeño plants were defcon 10 hot. I love hot stuff but these things were nuclear hot and almost not edible. No idea why they were so hot this year. Even after seeding them, they are still ridiculous.I have been told that dry years produce hot peppers. No idea if actually true but makes sense.
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Post by: WillieWatanabe on October 11, 2022, 08:52:03 PM
Post by: Cire on October 12, 2022, 05:35:56 AM
AST, all looks awesome. Love that you throw the wings on the flattop after smoking. I wish I had one, but don't really have the room. I smoke wings all the time and don't really mind the "rubbery" skin, but crisping them up would be better. Also love the poppers. I didn't do them as much this year because my 3 jalapeño plants were defcon 10 hot. I love hot stuff but these things were nuclear hot and almost not edible. No idea why they were so hot this year. Even after seeding them, they are still ridiculous.The “ribs” Are also really hot.
Cut the ribs out and it will help
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Post by: cDubya on October 14, 2022, 09:03:35 AM
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Post by: cDubya on October 14, 2022, 09:07:10 AM
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Post by: cDubya on October 14, 2022, 09:08:19 AM
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Post by: cDubya on October 14, 2022, 09:09:37 AM
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Post by: Spracne on October 14, 2022, 10:14:59 AM
Post by: AST on October 14, 2022, 11:53:12 AM
Post by: Dugout DickStone on October 14, 2022, 01:56:33 PM
Post by: pissclams on October 14, 2022, 05:30:01 PM
Post by: Katpappy on October 14, 2022, 10:20:12 PM
man, all of this talk about abortions is making me horny
:horrorsurprise: clams, I misread your post and thought you said hungry. :horrorsurprise:
Post by: waks on October 14, 2022, 11:02:20 PM
man, all of this talk about abortions is making me hornyYou wouldn't happen to drive a Prius, would you?
Post by: AST on October 15, 2022, 07:39:01 AM
Post by: pissclams on October 15, 2022, 07:49:21 AM
man, all of this talk about abortions is making me hornyYou wouldn't happen to drive a Prius, would you?
it’s a good car, you oughta get one if you want your car to suck balls
Post by: Spracne on October 15, 2022, 09:19:32 AM
man, all of this talk about abortions is making me horny
:horrorsurprise: clams, I misread your post and thought you said hungry. :horrorsurprise:
Wouldst thou like to live deliciously?
Post by: Katpappy on October 15, 2022, 08:13:36 PM
man, all of this talk about abortions is making me horny
:horrorsurprise: clams, I misread your post and thought you said hungry. :horrorsurprise:
Wouldst thou like to live deliciously?
I have been told that new born lamb and calves are a delicacy. :thumbsup:
Post by: DreamWeaver69 on October 22, 2022, 06:15:32 PM
Post by: DaBigTrain on October 22, 2022, 06:19:38 PM
Post by: AST on October 22, 2022, 07:07:37 PM
Post by: cfbandyman on October 22, 2022, 08:44:59 PM
Post by: Spracne on October 22, 2022, 09:14:24 PM
Post by: star seed 7 on October 23, 2022, 01:08:34 PM
Post by: DreamWeaver69 on October 23, 2022, 01:38:50 PM
Where's the ketchup?:curse:
Post by: yoga-like_abana on November 04, 2022, 06:17:00 PM
Post by: Dr Rick Daris on November 04, 2022, 07:47:22 PM
I bought a whole chicken on a whim…. How should I smoke this sucker?
Dry rub spatchcock
Post by: tdaver on November 05, 2022, 10:04:54 PM
Yes, definitely spatchcockI bought a whole chicken on a whim…. How should I smoke this sucker?
Dry rub spatchcock
Post by: tdaver on November 05, 2022, 10:06:26 PM
(https://uploads.tapatalk-cdn.com/20221106/7f410078162934a51c950e9a350e1f2d.jpg)
(https://uploads.tapatalk-cdn.com/20221106/f657aaa0eb0953c49f939c95c7d34c72.jpg)
Post by: Cire on November 05, 2022, 10:08:59 PM
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Post by: AST on November 06, 2022, 10:56:28 AM
Post by: DaBigTrain on November 26, 2022, 02:06:48 PM
https://blackstoneproducts.com/collections/griddles
Post by: AST on December 03, 2022, 08:05:36 PM
Late lunch was beef shoulder clod & beef short ribs. Sides were elotes & charred ribeye pinto beans.
Go cats.
(https://uploads.tapatalk-cdn.com/20221204/cd1ec27b98c88b63264b18460e0740be.jpg)
(https://uploads.tapatalk-cdn.com/20221204/2e519e0576e036fa1b9193da981662c6.jpg)
(https://uploads.tapatalk-cdn.com/20221204/3abb77674927c95d044ffb5033070486.jpg)
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Post by: WillieWatanabe on December 05, 2022, 08:38:01 AM
Post by: Cire on January 02, 2023, 06:27:44 PM
Just got these in before the rain today. Whipped up some ooey gooey Mac and cheese while they rested.
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Post by: yoga-like_abana on January 03, 2023, 01:30:21 PM
Post by: Katpappy on January 03, 2023, 01:38:10 PM
Post by: Cire on January 03, 2023, 02:50:44 PM
Need some good knife recommendos for when trimming pre smoked meats. Anyone got one/some they like?
need a boning knife, sharp point, and flexible.
Post by: yoga-like_abana on January 03, 2023, 03:18:14 PM
Post by: Cire on January 03, 2023, 03:24:45 PM
Yeah, more so a brand that anyone likes a lot?
https://www.americastestkitchen.com/equipment_reviews/1908-flexible-boning-knives
Post by: Cire on January 03, 2023, 03:28:33 PM
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Post by: yoga-like_abana on January 03, 2023, 04:00:17 PM
Post by: AST on January 03, 2023, 07:01:11 PM
Post by: Katpappy on January 04, 2023, 02:48:08 AM
Post by: BIG APPLE CAT on January 04, 2023, 08:16:13 AM
Post by: yoga-like_abana on January 04, 2023, 08:38:40 AM
A cheap pack of boning/filet/paring knife from Costco or a restaurant supply house along with a straightening steel keep me happy.That's not a knife
the wifey and i received a set of Wustof knives as a wedding gift and we use them a lot and still haven't had to sharpen them and they are still sharp asf. in fact we keep a box of bandaids in the kitchen b/c we've both cut our fingers cleaning them. wow!That's a knife
Post by: BIG APPLE CAT on January 04, 2023, 08:58:51 AM
Post by: Spracne on January 04, 2023, 02:11:05 PM
the wifey and i received a set of Wustof knives as a wedding gift and we use them a lot and still haven't had to sharpen them and they are still sharp asf. in fact we keep a box of bandaids in the kitchen b/c we've both cut our fingers cleaning them. wow!
Wüsthof is BITB.
Post by: Sandstone Outcropping on January 04, 2023, 02:39:28 PM
http://www.harveykingknives.com/ (http://www.harveykingknives.com/)
Post by: BIG APPLE CAT on January 04, 2023, 03:53:15 PM
the wifey and i received a set of Wustof knives as a wedding gift and we use them a lot and still haven't had to sharpen them and they are still sharp asf. in fact we keep a box of bandaids in the kitchen b/c we've both cut our fingers cleaning them. wow!
Wüsthof is BITB.
Yes. A word of caution though...the downside to them is that when you dine anywhere else (some restaurants, less wealthy friends houses, etc.) that doesn't use this calibur of blade you might find that you're having some difficulty cutting into that ribeye or whatever because your skill with a blade has diminished simply because you don't need to be as skillful.
its like going to GOLF GALAXY and trying out the top of the line driver thats like $600 and the simulator thing says youre crushing every shot 350+ yards right down the middle of the fairway and then you go back to whatever crap driver you have in the bag and suddenly it aint so easy.
Post by: AST on January 04, 2023, 07:28:40 PM
not necessarily cutlery related, but it should be noted that AST at his worst is still at least twice as good as me at my best.
Damnit, one one hand this seems loaded with hyperbole. And on the other hand I want to know what I posted in here that you would deem “my worst.”
I don’t know if I should be thanking you or offended! But thank you for thinking of me! Happy New Year BAC!
Post by: BIG APPLE CAT on January 04, 2023, 08:26:03 PM
not necessarily cutlery related, but it should be noted that AST at his worst is still at least twice as good as me at my best.
Damnit, one one hand this seems loaded with hyperbole. And on the other hand I want to know what I posted in here that you would deem “my worst.”
I don’t know if I should be thanking you or offended! But thank you for thinking of me! Happy New Year BAC!
I don’t know that I’ve ever seen your worst, that was just my way of saying that my best cooking job would still only be half as good as something you would consider your worst. 100% compliment to you (and a pinch of self deprecating humor)
Post by: Cire on January 04, 2023, 09:41:18 PM
Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
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Post by: AST on January 05, 2023, 07:58:28 PM
(https://uploads.tapatalk-cdn.com/20230105/58808afbc3d2533049eb792a4130967b.jpg)
Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
Sent from my iPhone using Tapatalk
And now if you have a sous vide, baby you got a stew going! Smoke massive amounts of meats and then portion and freeze. Then sous vide later and it is like they just came off the smoker.
Post by: DaBigTrain on January 05, 2023, 08:47:55 PM
(https://uploads.tapatalk-cdn.com/20230106/60e652ec341bef9f9675fd76e3a136db.jpg)
Post by: ben ji on January 05, 2023, 08:54:52 PM
Post by: AST on January 05, 2023, 09:25:55 PM
AST, I'm going to cook a pork tenderloin this weekend in the oven for the first time. Please give me some good recipes/tips/etc.
If it were me, I would wet brine and add some herbs (1Q water, 1/4c salt, 1/4c sugar, crushed garlic, peppercorns, fresh & bruised rosemary, fresh thyme) for 6-12 hours. Then pat dry with towel. Then I would season with coarse kosher, coarse pepper, dash of paprika, and garlic chowder. Sear in cast iron on high heat and then directly into oven preheated to 400. I would pull it at 130 internal temp. Add butter, fresh rosemary, fresh thyme, and minced garlic to skillet immediately and spoon it over roast for about 5 minutes. Then let rest for about 15-20 minues.
Or, add some halved Brussel sprouts (tossed with EVOO, coarse kosher, coarse pepper, and paprika) to skillet before putting in oven. Once you pull it out, set roast aside to test and toss brussels with balsamic reduction, cranberries, and diced pecans. Use pan dripings to drizzle over tenderloin slices.
Can’t wait to see your results regardless of what you do.
*edit: if going with second option, disregard the butter and herbs at the end.
Post by: Cire on January 05, 2023, 10:23:52 PM
Oh yeah. I have an anova. I’m super pumped about this and kicking myself for waiting to get one.(https://uploads.tapatalk-cdn.com/20230105/58808afbc3d2533049eb792a4130967b.jpg)
Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
Sent from my iPhone using Tapatalk
And now if you have a sous vide, baby you got a stew going! Smoke massive amounts of meats and then portion and freeze. Then sous vide later and it is like they just came off the smoker.
Sent from my iPhone using Tapatalk
Post by: AST on January 08, 2023, 05:52:52 PM
Most likely make pizzas next weekend to break her in.
(https://uploads.tapatalk-cdn.com/20230108/f9d8513df76972fcd016a0db2ea72ac5.jpg)
(https://uploads.tapatalk-cdn.com/20230108/f9b1e75213f6c4eff5b5ae54a2fbaecf.jpg)
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Post by: DaBigTrain on January 08, 2023, 05:53:33 PM
Post by: star seed 7 on January 08, 2023, 06:03:29 PM
Post by: DaBigTrain on January 08, 2023, 06:09:07 PM
Are the powercats hidden or you just haven't put them on yet or what?
Relax
Post by: Cire on January 08, 2023, 06:28:23 PM
My new home for my Primo XL and 36” Blackstone finally made it today. Need to find a new/longer supply hose for the griddle. Need to adjust cutout for Primo so it will lower 4” more. Need to put cabinet floor plate under Primo to store the grate accessories. Other than that, she is ready.That’s an awesome set up!
Most likely make pizzas next weekend to break her in.
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(https://uploads.tapatalk-cdn.com/20230108/f9b1e75213f6c4eff5b5ae54a2fbaecf.jpg)
Sent from my iPhone using Tapatalk
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Post by: yoga-like_abana on January 08, 2023, 07:07:06 PM
Post by: pissclams on January 08, 2023, 08:27:21 PM
i’d definitely delete the Relax sign and replace it with a giant
Live, Love, Laugh sign
Post by: mocat on January 08, 2023, 08:36:37 PM
Post by: Spracne on January 09, 2023, 07:33:47 AM
If I was at a backyard party at AST's house I would be constantly making the magnum face
You guys need to shut your mouths. I have been to multiple of them, and the only faces going on were good vibes and good food.
Post by: AST on January 09, 2023, 07:43:13 AM
Post by: yoga-like_abana on January 09, 2023, 07:51:20 AM
Heed the sign and relax broIf I was at a backyard party at AST's house I would be constantly making the magnum face
You guys need to shut your mouths. I have been to multiple of them, and the only faces going on were good vibes and good food.
Post by: ChiComCat on January 09, 2023, 08:47:48 AM
Heed the sign and relax broIf I was at a backyard party at AST's house I would be constantly making the magnum face
You guys need to shut your mouths. I have been to multiple of them, and the only faces going on were good vibes and good food.
Yeah, this thread reinforces the need for the sign if anything. Also potentially shortens the guest list for AST's Annual Backyard BBQ and Pizza Extravaganza, or ASTABBBQPE for those in the know.
Post by: BIG APPLE CAT on January 09, 2023, 09:06:14 AM
Post by: mocat on January 09, 2023, 11:16:45 AM
If I was at a backyard party at AST's house I would be constantly making the magnum face
You guys need to shut your mouths. I have been to multiple of them, and the only faces going on were good vibes and good food.
i feel like i'm taking crazy pills
Post by: AST on January 09, 2023, 12:18:51 PM
Post by: BIG APPLE CAT on January 09, 2023, 01:44:15 PM
ADdition:
AST's Really Awesome
Picnic Encompassing Ribs
And Steak Plus Enjoying Robust Ales
that's almost a haiku but i'm too lazy
Post by: Institutional Control on January 09, 2023, 02:17:24 PM
sometimes when i compose a blogpost i'm reaching for the stars, but make things a little too difficult.\
Like the time you misspelled "broad"? lol, that was a good one.
Post by: BIG APPLE CAT on January 09, 2023, 02:30:26 PM
sometimes when i compose a blogpost i'm reaching for the stars, but make things a little too difficult.\
Like the time you misspelled "broad"? lol, that was a good one.
wow sometimes you think you're on the road to recovery and then BAM its like i got #zapped all over again.
Post by: star seed 7 on January 09, 2023, 03:43:50 PM
Post by: ChiComCat on January 09, 2023, 04:19:20 PM
sometimes when i compose a blogpost i'm reaching for the stars, but make things a little too difficult. I'd like to modify my previous blogpost with the following
ADdition:
AST's Really Awesome
Picnic Encompassing Ribs
And Steak Plus Enjoying Robust Ales
that's almost a haiku but i'm too lazy
There we go and it's a beaut - I was seeing some pretty questionable words in there.
Post by: waks on January 09, 2023, 11:32:19 PM
Who are you tryin’ to get crazy with, ese? Don’t you know I’m loco?If I was at a backyard party at AST's house I would be constantly making the magnum face
You guys need to shut your mouths. I have been to multiple of them, and the only faces going on were good vibes and good food.
i feel like i'm taking crazy pills
Post by: pissclams on January 20, 2023, 02:39:03 PM
Post by: yoga-like_abana on January 20, 2023, 03:31:26 PM
my new Yoder 640YS showed up today, yea!Heed the sign and relax bud
Post by: pissclams on January 20, 2023, 03:45:34 PM
Post by: tdaver on January 28, 2023, 08:51:14 PM
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Post by: DaBigTrain on January 28, 2023, 08:58:06 PM
Post by: bucket on January 28, 2023, 09:00:41 PM
Good work mrstdaver!
Post by: AST on January 29, 2023, 06:06:06 PM
Post by: AST on February 25, 2023, 07:36:48 PM
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Post by: Cire on February 25, 2023, 08:22:47 PM
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Post by: cfbandyman on February 25, 2023, 08:29:16 PM
Post by: pissclams on February 26, 2023, 10:32:24 AM
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Post by: pissclams on February 26, 2023, 10:33:43 AM
Post by: AST on February 26, 2023, 10:40:43 AM
Post by: pissclams on February 26, 2023, 11:02:42 AM
Looks good af clams.high praise coming from you, :love:
Post by: pissclams on February 26, 2023, 11:04:59 AM
Post by: pissclams on February 26, 2023, 11:13:43 AM
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Post by: AST on February 26, 2023, 11:22:50 AM
also I overcooked it by about 5 degrees because my grill caught on fire from all of the fat in the wagyu but it was still juicy AF
Idk man, I prefer ribeye medium as it helps to break down the intermuscular fats that can be kind of globulous and heard to break down.
Post by: Cire on February 26, 2023, 11:46:51 AM
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Post by: Spracne on February 26, 2023, 02:11:14 PM
Post by: AST on March 02, 2023, 04:22:48 PM
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Post by: star seed 7 on March 02, 2023, 04:26:18 PM
Post by: AST on March 02, 2023, 04:29:23 PM
Nice job, would "smash"
I see what you did there, even without the quotes!
Srs, if thick burgers cooked mr-m ever come back in style I am staying behind. Smash-steak burgers are the way. It is what I had growing up at drive-ins and should have never veered away from it.
Post by: pissclams on March 02, 2023, 05:41:51 PM
Post by: star seed 7 on March 02, 2023, 05:43:21 PM
Nice job, would "smash"
I see what you did there, even without the quotes!
Srs, if thick burgers cooked mr-m ever come back in style I am staying behind. Smash-steak burgers are the way. It is what I had growing up at drive-ins and should have never veered away from it.
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Post by: AST on March 02, 2023, 05:58:23 PM
do you happen to grind your own? i’m looking at getting into the sausage game this summer. 8 man makes some great looking sausage
This I did grind as it was from an axis I harvested and processed with my old man.
Post by: 8manpick on March 02, 2023, 07:16:44 PM
do you happen to grind your own? i’m looking at getting into the sausage game this summer. 8 man makes some great looking sausageOh man, I got a new grinder recently because I was tired of the meh kitchenaid attachment. Excited to use it, and :blush: at the complement
Post by: pissclams on March 02, 2023, 08:16:41 PM
do you happen to grind your own? i’m looking at getting into the sausage game this summer. 8 man makes some great looking sausageOh man, I got a new grinder recently because I was tired of the meh kitchenaid attachment. Excited to use it, and :blush: at the complement
i was looking at the metal kitchenaid, is it meh? what did you get?
Post by: AST on March 02, 2023, 09:44:11 PM
Post by: 8manpick on March 03, 2023, 07:21:13 AM
I got the STX Megaforce 3000 which has a cool name, and a restaurant industry friend recommended. Faster processing is supposedly the major advantage. I’ll use it this weekend and let you know what I think.
https://a.co/d/ha7E0uv
Post by: AST on March 03, 2023, 08:04:52 AM
Post by: Stupid Fitz on March 03, 2023, 03:50:08 PM
Burger night last night on The Stone
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looks great. it was nice the other day and my kids wanted smash burgers, but I relented because I wanted to grill something. They were fine, but i've basically decided that nothing beats a good flat top burger. Plus its a bitch doing burgers on a big green egg. We have a flattop on our stove and its great. Lay out some bacon, then burgs and onions. So good.
Post by: AST on March 03, 2023, 07:17:14 PM
Post by: Katpappy on March 03, 2023, 08:49:39 PM
Your full username is misleading fitz, you don’t seem dumb at all.
I think that was his dog's name, RIP.
Post by: 8manpick on March 05, 2023, 06:44:37 PM
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The STX has MegaForce for real. Processsd about 10 pounds of pork belly and shoulder in 8 minutes from start to finish. Really beautiful. Made andouille, Jalepenos/Serrano/cheddar brats, and Irish bangers. Also some stock and cracklings
Post by: AST on March 05, 2023, 06:52:36 PM
Post by: Tobias on March 05, 2023, 06:54:01 PM
Post by: pissclams on March 05, 2023, 07:12:33 PM
Post by: AST on March 12, 2023, 05:07:01 PM
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Post by: pissclams on March 12, 2023, 07:36:11 PM
Post by: AST on March 12, 2023, 07:47:54 PM
it’s hard AF to find good kaiser rolls so i’ll let it slide. i’m sure yours is better than the original by a country mile. joe’s brisket is terrible and the rest of their bbq is average.
Thanks. Potato roll is what we went with as not a kaiser roll in sight.
Post by: pissclams on March 12, 2023, 07:59:54 PM
do you do your brisket texas style just using salt/pepper?
Post by: AST on March 12, 2023, 08:10:25 PM
i can’t find them anywhere either but love a good potato roll, your onion rings look spot on
do you do your brisket texas style just using salt/pepper?
I add garlic chowder but just coarse ground s&p outside of that for my normal brisket. I have been known to add some other stiff to brisket rubs, most commonly chili powders or cumin, if I am making a brisket to be part of a recipe and not the main thing.
Post by: yoga-like_abana on March 13, 2023, 09:56:17 AM
(https://uploads.tapatalk-cdn.com/20230306/3f685a61f2b38ba632a16361df4b1c09.jpg)looks like we've got a new sausage king of Chicago on our hands folks
(https://uploads.tapatalk-cdn.com/20230306/576d52e531748149e6004a20805beadd.jpg)
(https://uploads.tapatalk-cdn.com/20230306/be544d5c85006b91c0fe96e3d753013e.jpg)
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The STX has MegaForce for real. Processsd about 10 pounds of pork belly and shoulder in 8 minutes from start to finish. Really beautiful. Made andouille, Jalepenos/Serrano/cheddar brats, and Irish bangers. Also some stock and cracklings
Post by: tdaver on March 18, 2023, 09:48:15 PM
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Post by: AST on March 18, 2023, 09:57:20 PM
Post by: PandaXpanda on March 18, 2023, 10:09:55 PM
when the corned beef goes on sale, make a pastrami reubenAmaze
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Post by: mocat on March 19, 2023, 01:21:47 AM
Post by: OK_Cat on March 20, 2023, 09:03:51 AM
I doubt this is a super fancy smoker, and it uses pellets. I have zero experience or knowledge of pellets.
Without me going through this entire thread (which i still might!) what are like the top 5 pro-tips to smoking?
Post by: ChiComCat on March 20, 2023, 11:00:51 AM
BROS! I got married recently and moved to my wife's existing house. I just discovered that she has a smoker and I didn't know about it until this weekend.
I doubt this is a super fancy smoker, and it uses pellets. I have zero experience or knowledge of pellets.
Without me going through this entire thread (which i still might!) what are like the top 5 pro-tips to smoking?
If it uses pellets, it's pretty idiot-proof. I'd make sure the firebox thingy is cleaned out as sometimes that prevents airflow and who knows how long it's been since it's been used. Maybe start with a pork shoulder as those are hard to mess up and will give you some experience with the smoker.
Post by: WillieWatanabe on March 20, 2023, 11:19:46 AM
BROS! I got married recently and moved to my wife's existing house. I just discovered that she has a smoker and I didn't know about it until this weekend.
I doubt this is a super fancy smoker, and it uses pellets. I have zero experience or knowledge of pellets.
Without me going through this entire thread (which i still might!) what are like the top 5 pro-tips to smoking?
talk about burying the lede
Post by: OK_Cat on March 20, 2023, 11:29:46 AM
BROS! I got married recently and moved to my wife's existing house. I just discovered that she has a smoker and I didn't know about it until this weekend.
I doubt this is a super fancy smoker, and it uses pellets. I have zero experience or knowledge of pellets.
Without me going through this entire thread (which i still might!) what are like the top 5 pro-tips to smoking?
If it uses pellets, it's pretty idiot-proof. I'd make sure the firebox thingy is cleaned out as sometimes that prevents airflow and who knows how long it's been since it's been used. Maybe start with a pork shoulder as those are hard to mess up and will give you some experience with the smoker.
I'm excited to smoke something and post pictures of some dry ass meat with hopes of improvement
Post by: OK_Cat on March 20, 2023, 11:31:00 AM
BROS! I got married recently and moved to my wife's existing house. I just discovered that she has a smoker and I didn't know about it until this weekend.
I doubt this is a super fancy smoker, and it uses pellets. I have zero experience or knowledge of pellets.
Without me going through this entire thread (which i still might!) what are like the top 5 pro-tips to smoking?
talk about burying the lede
Second marriages don't get as much fanfare. I'm just in it for the hand-me-down smoker.
Post by: AST on April 02, 2023, 09:56:03 AM
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Post by: DaBigTrain on April 02, 2023, 09:58:01 AM
Post by: tdaver on April 02, 2023, 10:26:05 AM
Post by: AST on April 02, 2023, 04:40:20 PM
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Post by: Spracne on April 02, 2023, 06:48:05 PM
Post by: sonofdaxjones on April 02, 2023, 08:24:18 PM
Post by: AST on April 02, 2023, 08:30:37 PM
Clod damnit ...
This was a prime beef pun right here folks.
Post by: cfbandyman on April 02, 2023, 10:12:22 PM
Smoked beed clod. Sandwich with deli mustard, swiss, and kosher dills on sourdough. Late lunch will be kraut, swiss, and 1000 Islands on sourdough.
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Jesus there are children who may see this AST
Post by: tdaver on April 03, 2023, 11:00:40 AM
Post by: AST on April 03, 2023, 12:28:01 PM
What exactly is a beef clod, AST?
It is a “shoulder clod.” It is very similar and also very distinct from a brisket. I liken the fat content to half way between a brisket point and flat. But consistent throughout. Cooks pretty similar to a brisket but is more forgiving, mostly due to a more consistent fat content throughout whereas in a brisket it is one very lean part and one very fatty part. As such, the taste is slightly different.
Here is a better run down.
https://cookindocs.com/beef-clod-vs-brisket/
Post by: Katpappy on April 03, 2023, 09:15:56 PM
What exactly is a beef clod, AST?What does Clod mean?
I was wandering the same thing and this came up: clod. noun. ?kläd. : a lump or mass especially of earth or clay. : a person who is dull or not sensitive: oaf.Feb 28, 2023
Also, upond searching a little deeper, I found this: What is clod steak?
Beef clod is one of the more economical cuts of beef. It comes from the shoulder in the upper section of the primal chuck. The clod is mainly used for mince and burgers.
Post by: tdaver on April 09, 2023, 09:55:57 PM
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Post by: AST on April 09, 2023, 09:59:39 PM
Post by: mocat on April 09, 2023, 10:25:12 PM
Post by: pissclams on April 10, 2023, 09:08:21 AM
Post by: AST on May 28, 2023, 08:18:57 AM
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(https://uploads.tapatalk-cdn.com/20230528/55095c1a8daf59b5f2d0ed9a5e02bca5.jpg)
(https://uploads.tapatalk-cdn.com/20230528/3d4900c774a73c6a2e10e305629785df.jpg)
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Post by: AST on May 28, 2023, 11:56:47 AM
(https://uploads.tapatalk-cdn.com/20230528/192ef7577818950546d4898328527133.jpg)
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Post by: pissclams on May 28, 2023, 08:42:32 PM
scratch made bacon mac & cheese
deviled eggs no pic
(https://uploads.tapatalk-cdn.com/20230529/78c95241a784b1f7b19a5b0f9503d067.jpg)
(https://uploads.tapatalk-cdn.com/20230529/03ec373c2fe695c2c8eab2a7cee4eb4b.jpeg)
Post by: DaBigTrain on May 28, 2023, 08:58:26 PM
Post by: AST on May 28, 2023, 10:25:46 PM
(https://uploads.tapatalk-cdn.com/20230529/c5bcaf3e50b7740d72efcfb7e94b427d.jpg)
(https://uploads.tapatalk-cdn.com/20230529/2787aa094dd1ece7accdf869d2df7bee.jpg)
(https://uploads.tapatalk-cdn.com/20230529/c7edb3728bf0b8292c357bc8b5216921.jpg)
(https://uploads.tapatalk-cdn.com/20230529/63eae5bca3a95eb83fa93920a8e1c6b3.jpg)
(https://uploads.tapatalk-cdn.com/20230529/c3f0177828b6bc3d7b53afc5393c54eb.jpg)
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Post by: Sandstone Outcropping on May 29, 2023, 09:59:12 AM
Post by: DaBigTrain on May 31, 2023, 08:52:37 PM
Post by: WillieWatanabe on June 02, 2023, 11:54:07 AM
looks amazing
Post by: AST on June 02, 2023, 01:05:24 PM
@AST How are you able to accomplish all that with a toddler around? I cant refill my water in the kitchen without him all up in my business.
looks amazing
It is called disassociation parenting, look it up!
Just kidding. We got him one of the standing podiums for the island so he “helps.” Also if I am out at the grill/smoker the redneck hottub is just 25’ away and he has been in weekly swim since 4 months so we are comfortable with him in there by himself so long as we are in the back yard and can here him. As always, no noise is trouble.
Post by: Institutional Control on June 02, 2023, 02:54:06 PM
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Post by: Cire on June 02, 2023, 03:34:22 PM
I prefer Saint Louis style spares but the ones I’ve been buying haven’t been super meaty lately. Looks like I’m going to be switching to backs!
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Post by: Cire on June 04, 2023, 06:41:16 PM
Looks like I will be procuring some beef short ribs this week
AST instructions please
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Post by: BIG APPLE CAT on June 04, 2023, 07:40:58 PM
Post by: AST on June 04, 2023, 08:57:23 PM
(https://uploads.tapatalk-cdn.com/20230604/5e9b867ec740b12df2c1fee4306eecdf.jpg)
Looks like I will be procuring some beef short ribs this week
AST instructions please
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So if they come as a plate, it is pretty simple. Take out of frig and let come to room temp. I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)
Bone down smoke at 275 until bark is set. Loosely wrap with butcher paper. Finish smoke until internal temp reaches 200-205. Let rest 2 hours in cooler or oven.
Post by: Cire on June 05, 2023, 06:24:40 PM
That is much easier sounding than I thought…(https://uploads.tapatalk-cdn.com/20230604/5e9b867ec740b12df2c1fee4306eecdf.jpg)
Looks like I will be procuring some beef short ribs this week
AST instructions please
Sent from my iPhone using Tapatalk
So if they come as a plate, it is pretty simple. Take out of frig and let come to room temp. I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)
Bone down smoke at 275 until bark is set. Loosely wrap with butcher paper. Finish smoke until internal temp reaches 200-205. Let rest 2 hours in cooler or oven.
Assumed it would have to be super low/slow
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Post by: AST on June 05, 2023, 06:30:14 PM
That is much easier sounding than I thought…(https://uploads.tapatalk-cdn.com/20230604/5e9b867ec740b12df2c1fee4306eecdf.jpg)
Looks like I will be procuring some beef short ribs this week
AST instructions please
Sent from my iPhone using Tapatalk
So if they come as a plate, it is pretty simple. Take out of frig and let come to room temp. I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)
Bone down smoke at 275 until bark is set. Loosely wrap with butcher paper. Finish smoke until internal temp reaches 200-205. Let rest 2 hours in cooler or oven.
Assumed it would have to be super low/slow
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Nope. You can do it lower and slower, but the long rest period helps to continue to break down the fat. They are pretty forgiving. Similar to cooking just a point only.
Post by: Cire on June 05, 2023, 08:58:46 PM
Pork was teriyaki, chicken was Italian dressing marinade
Did veggie kabob and rice along side
Pork leftovers went into fried rice today
Chicken will be in Cesar salads and chicken bacon ranch sandwiches
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Post by: Cire on June 05, 2023, 08:59:31 PM
AwesomeThat is much easier sounding than I thought…(https://uploads.tapatalk-cdn.com/20230604/5e9b867ec740b12df2c1fee4306eecdf.jpg)
Looks like I will be procuring some beef short ribs this week
AST instructions please
Sent from my iPhone using Tapatalk
So if they come as a plate, it is pretty simple. Take out of frig and let come to room temp. I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)
Bone down smoke at 275 until bark is set. Loosely wrap with butcher paper. Finish smoke until internal temp reaches 200-205. Let rest 2 hours in cooler or oven.
Assumed it would have to be super low/slow
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Nope. You can do it lower and slower, but the long rest period helps to continue to break down the fat. They are pretty forgiving. Similar to cooking just a point only.
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Post by: 8manpick on June 05, 2023, 10:30:21 PM
(https://uploads.tapatalk-cdn.com/20230606/c3172ff19e09ac5816a69837bf8ee198.jpg)
(https://uploads.tapatalk-cdn.com/20230606/21c6ccf4fa61f5230b4b2b0a3e6aacca.jpg)
(https://uploads.tapatalk-cdn.com/20230606/3a1a22f409e7beec2a27378562c01e0a.jpg)
Meal prep
Post by: Cire on June 05, 2023, 11:01:18 PM
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Post by: BIG APPLE CAT on June 06, 2023, 08:02:57 AM
Post by: Sandstone Outcropping on June 06, 2023, 08:13:17 AM
Post by: AST on June 06, 2023, 08:17:09 AM
Post by: KCFDcat on June 06, 2023, 12:13:39 PM
admittedly it's a weird hobby and I kind of hate the judging aspect of it, but hanging with buds a few Saturdays a year is pretty fun.
Post by: Cire on June 06, 2023, 01:03:40 PM
Purchased a plate. 4 bones, pretty good size, choice beef ribs.That is much easier sounding than I thought…(https://uploads.tapatalk-cdn.com/20230604/5e9b867ec740b12df2c1fee4306eecdf.jpg)
Looks like I will be procuring some beef short ribs this week
AST instructions please
Sent from my iPhone using Tapatalk
So if they come as a plate, it is pretty simple. Take out of frig and let come to room temp. I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)
Bone down smoke at 275 until bark is set. Loosely wrap with butcher paper. Finish smoke until internal temp reaches 200-205. Let rest 2 hours in cooler or oven.
Assumed it would have to be super low/slow
Sent from my iPhone using Tapatalk
Nope. You can do it lower and slower, but the long rest period helps to continue to break down the fat. They are pretty forgiving. Similar to cooking just a point only.
Will update when I get them done
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Post by: pissclams on June 07, 2023, 08:13:04 AM
it’s all great but for bun heads like myself, it’s impressive to find the perfect bun for the occasion (in kc at least)
Post by: BIG APPLE CAT on June 07, 2023, 09:37:36 AM
Post by: AST on June 07, 2023, 10:16:46 AM
(https://uploads.tapatalk-cdn.com/20230607/4620276b34f25effaa11be8d53870cfc.jpg)
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Post by: Cire on June 07, 2023, 01:31:47 PM
Got a new toy for the outdoor kitchen. Arrived last night but headed out the door on vacation today. Can wait to get back and unbox it and try it out in about 10 days.Awesome!!!
(https://uploads.tapatalk-cdn.com/20230607/4620276b34f25effaa11be8d53870cfc.jpg)
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Post by: Stupid Fitz on June 07, 2023, 01:33:22 PM
a little surprised to see known bun propagandist pissclams basically admitting that kansas city is effectively an artisanal bun desert. Fully expected 'lams to tow the line and peddle the usual "the kansas city bun scene is thriving" nonsense. Which i think goes to show just how desperate the situation has become.
I hate giant buns that are basically a meal themselves. I like a tiny, light bun. I use slider sized buns 90% of my home burger making. I bet Clams would be appalled.
Post by: pissclams on June 07, 2023, 08:31:55 PM
a little surprised to see known bun propagandist pissclams basically admitting that kansas city is effectively an artisanal bun desert. Fully expected 'lams to tow the line and peddle the usual "the kansas city bun scene is thriving" nonsense. Which i think goes to show just how desperate the situation has become.read into it what you will, but never serve me a lesser bun
Post by: Cire on June 08, 2023, 12:43:53 PM
Do not put brioche in front of me
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Post by: GregKSU1027 on June 08, 2023, 12:45:11 PM
Post by: Cire on June 08, 2023, 02:54:48 PM
I am buying a smoker. Will update about smoking stuff in this thread.Whatcha getting
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Post by: BIG APPLE CAT on June 08, 2023, 04:18:57 PM
Kaiser rolls serve as the best bun.
Do not put brioche in front of me
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do you wear a formal bib or just tuck a napkin into the neckhole of ICP World Tour 2003 tee shirt?
Post by: AST on June 10, 2023, 06:13:00 PM
(https://uploads.tapatalk-cdn.com/20230610/07329b1ad235f21f16d46837f777370e.jpg)
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Post by: Cire on June 10, 2023, 06:29:11 PM
30 hour sous vide at 125 on a beef strip loin roast. Then 5 minutes fat side down on a gas grill. The ensuing grease fire from the fat dripping was the perfect amount of sear all the way around. Did not even have to flip. When you are at someone else’s lake house 9 hours from home you make do. This actually came out perfect.Butter
(https://uploads.tapatalk-cdn.com/20230610/07329b1ad235f21f16d46837f777370e.jpg)
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Post by: DaBigTrain on June 10, 2023, 08:01:29 PM
Post by: Cire on June 11, 2023, 09:48:20 AM
Here goes nothing
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Post by: AST on June 11, 2023, 10:47:59 AM
Post by: Cire on June 11, 2023, 12:34:16 PM
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Post by: Spracne on June 11, 2023, 12:59:45 PM
Wrapped. Good bone pull
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:Wha:
Post by: Cire on June 11, 2023, 02:09:00 PM
RestingWrapped. Good bone pull
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:Wha:
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Post by: Spracne on June 11, 2023, 02:36:31 PM
Post by: catastrophe on June 11, 2023, 02:46:11 PM
Wrapped. Good bone pullYou don’t need to pull the bone if it’s wrapped lmao
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Post by: Cire on June 11, 2023, 06:46:06 PM
(https://uploads.tapatalk-cdn.com/20230611/d81b8dd5d4c179e0581e2e2a7e859a37.jpg)
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Post by: Cire on June 11, 2023, 07:55:02 PM
FinDelicious
(https://uploads.tapatalk-cdn.com/20230611/d81b8dd5d4c179e0581e2e2a7e859a37.jpg)
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Incredibly incredibly rich meat.
Also smoked some sausage. But the ribs were the hit. They were not quite fork tender but pretty close. Could have left them on longer but temp was right and didn’t have too much give when I took the final temp with my thermo.
But like I had a few bites and could have been finished eating rich.
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Post by: mocat on June 11, 2023, 08:11:46 PM
Post by: AST on June 11, 2023, 08:18:20 PM
Post by: KST8FAN on June 27, 2023, 07:48:53 PM
Tom(https://uploads.tapatalk-cdn.com/20230628/89f39cd38e1556a51325c6b282c78444.jpg)(https://uploads.tapatalk-cdn.com/20230628/0f42cce78347b05c0f0e169f1c68eb6d.jpg)
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Post by: KST8FAN on June 27, 2023, 08:06:56 PM
Tom(https://uploads.tapatalk-cdn.com/20230628/de36d0a686e56d7c4cedd24cd79d6214.jpg)
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Post by: star seed 7 on June 27, 2023, 08:39:13 PM
Post by: pissclams on June 27, 2023, 10:10:36 PM
Pork butts for Saturday.
Tom(https://uploads.tapatalk-cdn.com/20230628/89f39cd38e1556a51325c6b282c78444.jpg)(https://uploads.tapatalk-cdn.com/20230628/0f42cce78347b05c0f0e169f1c68eb6d.jpg)
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great color, how long were they on for?
Post by: KST8FAN on June 27, 2023, 11:12:45 PM
Tom
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Post by: AST on June 28, 2023, 07:25:40 AM
Post by: BIG APPLE CAT on June 28, 2023, 08:21:03 AM
Post by: Cire on June 28, 2023, 08:31:21 AM
Fareway has choice tri tips for 6.99/lb
4th of july dinner set!
Post by: KST8FAN on June 28, 2023, 11:07:22 AM
Not gonna lie, drooling a little over your butt skill Tom.I've got way better reading this thread. True test today with brisket up next.
Tom
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Post by: passranch on June 28, 2023, 04:38:44 PM
when it comes to fondness of big butts, honesty is always the best policy.
The rest of us can only concur
Post by: pissclams on June 28, 2023, 09:25:29 PM
nice bark on those.for the fourth i’ve got 4 lbs of pork belly curing in the fridge for bacon burnt ends, i’m using the heim bbq recipe and two slabs of st. louis style spares, deviled eggs, plus whatever slop other people make
Fareway has choice tri tips for 6.99/lb
4th of july dinner set!
Post by: KST8FAN on July 01, 2023, 12:37:51 PM
Tom(https://uploads.tapatalk-cdn.com/20230701/a68eabd480fce0a6326e57655be62a7e.jpg)
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Post by: cfbandyman on July 01, 2023, 03:16:58 PM
Post by: Pete on July 05, 2023, 04:02:22 PM
Smoker shirt streak quesadillas on the Blackstone tonight.I am close to pulling the trigger on buying a blackstone griddle.
(https://uploads.tapatalk-cdn.com/20230226/60b74a7c8265709dd76152bbf1ed2aaa.jpg)
(https://uploads.tapatalk-cdn.com/20230226/c64301121c92417d480b6b8531d76524.jpg)
(https://uploads.tapatalk-cdn.com/20230226/258123d156f493457712884c029b2e3e.jpg)
(https://uploads.tapatalk-cdn.com/20230226/ad0a1d21ce1e681558d552944241f0ab.jpg)
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Be honest, how much of a PIA is cleaning the blackstone griddle? Do you need to delay eating your meal with the rest of the family because you need to pause and clean it while it’s still hot?
Post by: 'taterblast on July 05, 2023, 04:30:02 PM
Post by: Pete on July 05, 2023, 10:20:12 PM
i used a blackstone yesterday for the first time cooking sausage, eggs, pancakes. in this case it was pretty easy to clean. just scrape everything off with a flat metal scraper which gets you 95% of the way there then wipe down with paper towl. then throw a little oil on it, wipe with paper towel all over, and you're done.Do you find that you need to do that immediately after you pull the food off? I think they look great, but I’d hate to be stuck cleaning while everyone eats.
Post by: AST on July 06, 2023, 08:12:22 AM
i used a blackstone yesterday for the first time cooking sausage, eggs, pancakes. in this case it was pretty easy to clean. just scrape everything off with a flat metal scraper which gets you 95% of the way there then wipe down with paper towl. then throw a little oil on it, wipe with paper towel all over, and you're done.Do you find that you need to do that immediately after you pull the food off? I think they look great, but I’d hate to be stuck cleaning while everyone eats.
The best time to do it is when it is hot. If the surface is seasoned well and kept clean it literally takes 1 minute to do. I always hand someone the final plate of food coming off to take inside/wherever and immediately clean. It is not really a time consumer of any consequence unless he griddle is pourly cared fir from the get go.
Post by: Tobias on July 06, 2023, 08:55:54 AM
Post by: star seed 7 on July 06, 2023, 09:36:12 AM
Post by: Katpappy on July 06, 2023, 10:25:45 AM
Post by: 'taterblast on July 06, 2023, 10:28:59 AM
i used a blackstone yesterday for the first time cooking sausage, eggs, pancakes. in this case it was pretty easy to clean. just scrape everything off with a flat metal scraper which gets you 95% of the way there then wipe down with paper towl. then throw a little oil on it, wipe with paper towel all over, and you're done.Do you find that you need to do that immediately after you pull the food off? I think they look great, but I’d hate to be stuck cleaning while everyone eats.
The best time to do it is when it is hot. If the surface is seasoned well and kept clean it literally takes 1 minute to do. I always hand someone the final plate of food coming off to take inside/wherever and immediately clean. It is not really a time consumer of any consequence unless he griddle is pourly cared fir from the get go.
i agree with this albeit after limited experience.
on a very related note: i decided to purchase one today, so warm up this thread folks
Post by: Katpappy on July 06, 2023, 10:51:24 AM
I once know a guy who cooked on the crustiest grill I ever saw, and he said the food tasted better every time he cooked on it. Your thoughts plz?
I would like to add that he wasn't worried about getting sick, due to the heat of the grill killing all the germs.
Post by: Pete on July 06, 2023, 11:21:40 AM
What do you guys think?
https://www.walmart.com/ip/Blackstone-4-Burner-36-Griddle-Cooking-Station-with-Hard-Cover/1347629739
Post by: DaBigTrain on July 06, 2023, 11:33:46 AM
Post by: catastrophe on July 06, 2023, 11:47:31 AM
The Walmart version of the 4 burner Blackstone griddle looks like a decent deal.Makes me want to get one. My issue is space, though.
What do you guys think?
https://www.walmart.com/ip/Blackstone-4-Burner-36-Griddle-Cooking-Station-with-Hard-Cover/1347629739
Post by: DaBigTrain on July 06, 2023, 11:48:38 AM
Time to buy a bigger houseThe Walmart version of the 4 burner Blackstone griddle looks like a decent deal.Makes me want to get one. My issue is space, though.
What do you guys think?
https://www.walmart.com/ip/Blackstone-4-Burner-36-Griddle-Cooking-Station-with-Hard-Cover/1347629739
Post by: Pete on July 06, 2023, 12:31:31 PM
Name brand or don’t even bother imoThe Walmart one is named brand “Blackstone.” :dunno:
Post by: 'taterblast on July 06, 2023, 12:34:24 PM
The Walmart version of the 4 burner Blackstone griddle looks like a decent deal.
What do you guys think?
https://www.walmart.com/ip/Blackstone-4-Burner-36-Griddle-Cooking-Station-with-Hard-Cover/1347629739
not sure what you mean by 'walmart version' but this is the name brand blackstone product. FYI this exact model is $399 in-store at costco right now.
Post by: OB_Won on July 06, 2023, 12:38:45 PM
Post by: catastrophe on July 06, 2023, 12:46:17 PM
You’re preaching to the choir.Time to buy a bigger houseThe Walmart version of the 4 burner Blackstone griddle looks like a decent deal.Makes me want to get one. My issue is space, though.
What do you guys think?
https://www.walmart.com/ip/Blackstone-4-Burner-36-Griddle-Cooking-Station-with-Hard-Cover/1347629739
Post by: Institutional Control on July 06, 2023, 08:14:59 PM
That said, I hate cleaning my Blackstone.
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Post by: yoga-like_abana on July 07, 2023, 07:49:36 AM
Post by: Pete on July 07, 2023, 08:06:41 AM
This might be a summer of 2024 thing for me.
Post by: Kat Kid on July 07, 2023, 08:31:21 AM
Post by: 'taterblast on July 07, 2023, 09:21:37 AM
they love the crap out of them to begin with, then never use it, then have friends or family ask about it and end up having to get it ready for when they come over
i vow to not let this be my journey
Post by: Tobias on July 07, 2023, 09:33:32 AM
Post by: steve dave on July 07, 2023, 09:45:13 AM
https://www.littlegriddle.com/collections/all/products/gq230-professional-series-full-size-stainless-steel-bbq-griddle
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Post by: pissclams on July 07, 2023, 02:51:42 PM
when should I expect delivery though?
Post by: DaBigTrain on July 07, 2023, 07:22:57 PM
Post by: Pete on July 07, 2023, 09:43:53 PM
Post by: XocolateThundarr on July 11, 2023, 10:18:59 AM
Post by: 'taterblast on July 11, 2023, 10:21:18 AM
Post by: 'taterblast on July 17, 2023, 10:50:03 AM
patty melt
philly cheesesteaks
generic chicken breast for salad
breakfast gorge fest - bacon, eggs, pancakes
Blackstone opportunity for improvement:
hash browns - i think i needed to use more oil, tried to use just bacon grease that was already on it and didn't get near the crisp/crunch i was looking for
Post by: Cire on July 17, 2023, 11:38:24 AM
Blackstone successes so far:Did you use frozen or grate your own?
patty melt
philly cheesesteaks
generic chicken breast for salad
breakfast gorge fest - bacon, eggs, pancakes
Blackstone opportunity for improvement:
hash browns - i think i needed to use more oil, tried to use just bacon grease that was already on it and didn't get near the crisp/crunch i was looking for
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Post by: Spracne on July 17, 2023, 11:45:22 AM
Blackstone successes so far:
patty melt
philly cheesesteaks
generic chicken breast for salad
breakfast gorge fest - bacon, eggs, pancakes
Blackstone opportunity for improvement:
hash browns - i think i needed to use more oil, tried to use just bacon grease that was already on it and didn't get near the crisp/crunch i was looking for
Username does not check out.
Same question as Cire. If you're trying to make your own, you should know there are a number of tricks o' the trade, there.
Post by: 'taterblast on July 17, 2023, 01:05:47 PM
Post by: star seed 7 on July 17, 2023, 01:24:33 PM
Blackstone successes so far:
patty melt
philly cheesesteaks
generic chicken breast for salad
breakfast gorge fest - bacon, eggs, pancakes
Blackstone opportunity for improvement:
hash browns - i think i needed to use more oil, tried to use just bacon grease that was already on it and didn't get near the crisp/crunch i was looking for
Username does not check out.
Same question as Cire. If you're trying to make your own, you should know there are a number of tricks o' the trade, there.
Blast, be wary of taking advice from this #brown
Post by: Spracne on July 17, 2023, 01:29:05 PM
frozen
Yeah, just erl that bish up. Bonus: you're seasoning the surface.
Post by: DaBigTrain on July 17, 2023, 01:42:00 PM
https://blackstoneproducts.com/products/36-patio-griddle-w-air-fryer
Post by: Cire on July 17, 2023, 02:01:04 PM
frozenYeah. Probably not quite enough oil or not hot enough/long enough without messing with it.
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Post by: XocolateThundarr on July 18, 2023, 10:40:03 AM
Post by: IPA4Me on July 19, 2023, 07:03:33 AM
I want this so bad but dat price...Hmm. Saw that in a store here in BFE the other day. Don't think it was nearly that expensive. Might need to make a trip back to the store. I'd even mule it to a central location.
https://blackstoneproducts.com/products/36-patio-griddle-w-air-fryer
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Post by: BIG APPLE CAT on July 19, 2023, 08:06:47 AM
Post by: DaBigTrain on July 19, 2023, 08:19:32 PM
i must be having a fever dream b/c i was in costco yesterday and saw the 36" blackstone and i thought the price was only like $700? I'm pretty sure it was the same one DBT linked. Might have to go back and pick one up just b/c i'm a sucker for savings.The regular 36” one is that price. This one has the air fryers and drawers tho
Post by: Katpappy on July 20, 2023, 12:19:22 AM
https://www.lightingsupply.com/bryant-23000g-bryant.aspx?msclkid=a79fd1a97ddc14f024e8b511bc7c532b&utm_source=bing&utm_medium=cpc&utm_campaign=All%20Products%20Shopping%20May%2021%202020&utm_term=4581046486295883&utm_content=Ad%20group%20%231
Post by: DaBigTrain on July 30, 2023, 06:37:30 PM
(https://uploads.tapatalk-cdn.com/20230730/7b3d292d0754b0d7135a501b6bd51670.jpg)
Post by: Spracne on July 30, 2023, 07:44:17 PM
Post by: meow meow on July 31, 2023, 08:51:12 AM
Post by: DQ12 on July 31, 2023, 12:21:52 PM
yesterday i cooked up a chuckroast for some roast beef this week and sous vide'd some filets. last week i made some carne asada from some minute steaks and cooked a sunday ragu made with stew meat.
buying that quarter cow and trying to figure out things to do with all of it has been fun.
Post by: Cire on July 31, 2023, 11:12:04 PM
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Post by: KST8FAN on September 15, 2023, 02:54:39 PM
Trying the 3 2 1 methodology.
Tom(https://uploads.tapatalk-cdn.com/20230915/3ce6b9563925e8e8f49b3416fbfb2742.jpg)(https://uploads.tapatalk-cdn.com/20230915/6cd477142a2a4fca4cb645ca807e98cb.jpg)(https://uploads.tapatalk-cdn.com/20230915/c1474109adad2156663008ec539a4d62.jpg)(https://uploads.tapatalk-cdn.com/20230915/960abdc760128b87f988e6d2e56e60bf.jpg)
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(https://uploads.tapatalk-cdn.com/20230915/a0a598aeeebb9585b4585a68d45911e5.jpg)
(https://uploads.tapatalk-cdn.com/20230915/decbe355a5cf572c657b3f4dfdc9517c.jpg)(https://uploads.tapatalk-cdn.com/20230915/84db938cc50b851c8496c6662d4a8053.jpg)
Post by: AST on September 16, 2023, 04:23:29 PM
(https://uploads.tapatalk-cdn.com/20230916/14f4c09c7dba1da64d0d66e7330b5f12.jpg)
(https://uploads.tapatalk-cdn.com/20230916/0930a91a2ea341202076100b72f7eacd.jpg)
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Post by: Spracne on September 16, 2023, 04:33:14 PM
Post by: AST on September 16, 2023, 04:40:30 PM
I don't see any pork.
I use chicken for verde, pork for roja.
Post by: AST on September 16, 2023, 06:00:38 PM
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Post by: DaBigTrain on September 16, 2023, 06:11:12 PM
Post by: catastrophe on September 16, 2023, 09:53:44 PM
Making a ton of smoked pozole verde today. Most of it going in the freezer for fall/winter.Do you have any openings for apprenticeships?
(https://uploads.tapatalk-cdn.com/20230916/14f4c09c7dba1da64d0d66e7330b5f12.jpg)
(https://uploads.tapatalk-cdn.com/20230916/0930a91a2ea341202076100b72f7eacd.jpg)
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Post by: AST on September 17, 2023, 09:11:18 AM
Post by: XocolateThundarr on September 18, 2023, 11:31:17 AM
Post by: AST on September 19, 2023, 07:24:01 AM
I was asked to cook for a HS Volleyball team dinner at our house this evening. Smoked 30 lbs of butts over the weekend and will be putting the beans and hot links on this afternoon. Thought about homemade hush puppies for the group, but they are going to have to settle for Texas Toast and slaw.
How did it go?
Post by: AST on September 24, 2023, 02:18:48 PM
(https://uploads.tapatalk-cdn.com/20230924/c39bba7f4c1fb9116ea73b0a56155198.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e3a8aa8d452f2679fd2cac22321accf.jpg)
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Post by: pissclams on September 24, 2023, 03:27:29 PM
Smoked a 6lb pork loin today and a 9lb brisket. Brisket is wrapped and resting. Went ahead and sampled the pork loin. Best one I have made, fantastic. This stuff is getting portioned and then vac sealed and into the freezer.that looks great, what temp did you pull it? which of your rubs did you use?
(https://uploads.tapatalk-cdn.com/20230924/c39bba7f4c1fb9116ea73b0a56155198.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e3a8aa8d452f2679fd2cac22321accf.jpg)
(https://uploads.tapatalk-cdn.com/20230924/d1b75ea5430b4ee489beb9fabb1586ef.jpg)
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(https://uploads.tapatalk-cdn.com/20230924/7e5c5681e51cdbd6b92ca47c91723aca.jpg)
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i was considering getting a loin today at costco, they’re huge and ridiculously cheap but I got a huge rack of beef ribs instead and that’s pretty exciting
Post by: pissclams on September 24, 2023, 03:35:57 PM
Post by: AST on September 24, 2023, 03:42:17 PM
Post by: sys on September 24, 2023, 04:00:44 PM
Post by: AST on September 24, 2023, 04:05:19 PM
the first time your child has to eat, like, a school lunch or something, he's going to be so confused.
He ate all of this stuff up until around 2. Now it is just chicken nuggets, pizza, pb&j, and hot dogs. He got picky.
Post by: cfbandyman on September 24, 2023, 04:28:42 PM
Post by: sys on September 24, 2023, 04:51:39 PM
He ate all of this stuff up until around 2. Now it is just chicken nuggets, pizza, pb&j, and hot dogs. He got picky.
my god.
Post by: AST on September 24, 2023, 04:58:56 PM
(https://uploads.tapatalk-cdn.com/20230924/898a7b2a5c30d0a3f139d8e2c82e3e88.jpg)
(https://uploads.tapatalk-cdn.com/20230924/b0af081f98bc8d33239bb6fa4d7f908e.jpg)
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Post by: AST on September 24, 2023, 05:18:11 PM
(https://uploads.tapatalk-cdn.com/20230924/0bf05833dfff2630b8c701a96cc74b1d.jpg)He ate all of this stuff up until around 2. Now it is just chicken nuggets, pizza, pb&j, and hot dogs. He got picky.
my god.
(https://uploads.tapatalk-cdn.com/20230924/cf31c43bfb7dbd0deaa88d36f87dc9f0.jpg)
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Post by: pissclams on September 24, 2023, 05:49:58 PM
cooking then to perfection so much harder than it looks
Post by: Cire on September 24, 2023, 06:29:31 PM
Best textured brisket O have ever smoked. Of course it would be on Primo where bark is never as good as on the offset.Why is that?
(https://uploads.tapatalk-cdn.com/20230924/898a7b2a5c30d0a3f139d8e2c82e3e88.jpg)
(https://uploads.tapatalk-cdn.com/20230924/b0af081f98bc8d33239bb6fa4d7f908e.jpg)
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I’ve got a ceramic and an offset. Ceramic is so much easier to use but it isn’t as good as on the off set
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Post by: AST on September 24, 2023, 06:32:48 PM
Post by: DaBigTrain on September 25, 2023, 12:55:33 PM
https://www.youtube.com/@TheFlatTopKing
Post by: Sandstone Outcropping on October 08, 2023, 11:54:54 AM
(https://i.imgur.com/lsUbett.jpg)
Post by: Cire on October 08, 2023, 03:24:25 PM
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Post by: Spracne on October 08, 2023, 04:00:00 PM
Post by: AST on October 08, 2023, 04:57:04 PM
Say what you will about the football game, but you can't deny that 'cats have elite meat discernment.
That is a back-handed compliment. Can’t wait for you to come over and enjoy some smoked food after I kick you square in the nuts at the door!
Post by: Spracne on October 08, 2023, 05:05:57 PM
Say what you will about the football game, but you can't deny that 'cats have elite meat discernment.
That is a back-handed compliment. Can’t wait for you to come over and enjoy some smoked food after I kick you square in the nuts at the door!
What? The 'cats are well-known for their meat gazing prowess. There are multiple threads on this very blog.
Post by: star seed 7 on October 08, 2023, 05:27:12 PM
Post by: AST on October 08, 2023, 05:29:23 PM
mSay what you will about the football game, but you can't deny that 'cats have elite meat discernment.
That is a back-handed compliment. Can’t wait for you to come over and enjoy some smoked food after I kick you square in the nuts at the door!
What? The 'cats are well-known for their meat gazing prowess. There are multiple threads on this very blog.
I said what I said!
Post by: wetwillie on October 08, 2023, 05:56:59 PM
Getting ready to reverse sear these ribeyes that I purchased from a local beef producer:
(https://i.imgur.com/lsUbett.jpg)
I'm such a simp for a good ribeye
Post by: Sandstone Outcropping on October 08, 2023, 08:29:51 PM
Those look amazingfull disclosure: I ran into a bit of a snag with my cook. When I pulled the steaks off to heat up the pellet grill to 450 and sear them off, a grease fire developed in the pellet smoker sending the Traeger into high temp shut down mode. I had to finish them off using the broiler in my oven. Despite this near disaster, I was pretty happy with the results and I like the reverse sear method for thicker steaks like this.
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Post by: AST on October 14, 2023, 02:47:17 PM
(https://uploads.tapatalk-cdn.com/20231014/f0ff59dde1425b7d732f8734660d7cc5.jpg)
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Post by: AST on October 14, 2023, 05:50:43 PM
(https://uploads.tapatalk-cdn.com/20231014/cac64489a4dd2107ee86870f3437d2fc.jpg)
(https://uploads.tapatalk-cdn.com/20231014/ce9c5a48ea7d5e23aa472d9a111b6ad7.jpg)
(https://uploads.tapatalk-cdn.com/20231014/c880abdb31e457c5a8c249ffa190bb4b.jpg)
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Post by: WillieWatanabe on October 14, 2023, 07:07:27 PM
Post by: tdaver on October 14, 2023, 07:46:28 PM
Post by: mocat on October 15, 2023, 08:38:24 AM
Post by: Sandstone Outcropping on October 26, 2023, 01:45:20 PM
https://ottogrills.com/products/the-otto-grill-original?variant=40720250896565 (https://ottogrills.com/products/the-otto-grill-original?variant=40720250896565)
Edit:
1:10 is nsfw:
https://youtu.be/RHqMRNKPyqM?si=PnPNuuJsDHg7n4re
Post by: pissclams on October 26, 2023, 05:36:34 PM
Post by: Spracne on October 26, 2023, 05:40:03 PM
Does anyone have experience with these Otto Wilde Grills? Facebook is trying to get me to buy one:
https://ottogrills.com/products/the-otto-grill-original?variant=40720250896565 (https://ottogrills.com/products/the-otto-grill-original?variant=40720250896565)
Edit:
1:10 is nsfw:
https://youtu.be/RHqMRNKPyqM?si=PnPNuuJsDHg7n4re
This is basically the home version of a broiler you would find in a commercial kitchen. I'm sure it works really well for steaks.
Post by: AST on October 26, 2023, 05:40:17 PM
Post by: DaBigTrain on October 26, 2023, 06:14:33 PM
it’s honestly easy enough to reverse sear or cast iron that I would never use something elseBut what if you didn’t have a cast iron? Would you just starve?? Huh!?
Post by: pissclams on October 26, 2023, 06:40:12 PM
Post by: Sandstone Outcropping on October 27, 2023, 07:35:57 AM
Post by: Katpappy on October 28, 2023, 06:35:11 AM
buy one!
What a dilemma, buy a $1,000.00 grill or a $45.00 cast iron pan?
Post by: yoga-like_abana on November 04, 2023, 05:31:48 PM
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Post by: AST on November 05, 2023, 07:26:56 PM
Post by: cDubya on November 07, 2023, 02:45:40 PM
Chargrilled oysters, New Orleans style, and tenderloin tip kabobs. If she hadn't already slipped up and said "I Do", this plate would've sealed the deal.
Oh yeah, that reminds me.
Got married in September. Smoked 40lbs of pork butt and about 20lbs of beans, lol.
I'll find those pics too....(https://uploads.tapatalk-cdn.com/20231107/b8bf9d2939fc5729e6749b24d394f2b2.jpg)
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Post by: IPA4Me on November 07, 2023, 04:52:00 PM
Sup, meat gazers?!Congrats on the marriage but that looks nothing like NOLA oysters.
Chargrilled oysters, New Orleans style, and tenderloin tip kabobs. If she hadn't already slipped up and said "I Do", this plate would've sealed the deal.
Oh yeah, that reminds me.
Got married in September. Smoked 40lbs of pork butt and about 20lbs of beans, lol.
I'll find those pics too....(https://uploads.tapatalk-cdn.com/20231107/b8bf9d2939fc5729e6749b24d394f2b2.jpg)
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Good to see you kicking.
Post by: AST on November 07, 2023, 06:06:21 PM
Post by: tdaver on November 12, 2023, 07:52:55 PM
Post by: Cire on November 12, 2023, 08:12:18 PM
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Post by: tdaver on November 12, 2023, 09:07:49 PM
Post by: AST on November 13, 2023, 10:00:20 AM
Post by: yoga-like_abana on November 14, 2023, 09:20:16 PM
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Post by: Cire on November 15, 2023, 05:47:40 AM
Has anyone smoked a chuck roast? If so, thoughts?I think you do it like you would a pork shoulder.
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Imagine you’d want to find one with really good marbling or else it will come out very dry
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Post by: waks on November 15, 2023, 07:45:04 AM
Has anyone smoked a chuck roast? If so, thoughts?Haven't ever done it myself but I have had "poor man's burnt ends" which to my undestanding is basically smoked chuck roast cubed and covered in sauce and it was average at best. Just slow cook that badboy.
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Post by: Institutional Control on November 15, 2023, 08:27:13 AM
Post by: Cire on November 15, 2023, 11:42:50 AM
AST does a beef “clod” which I think is similar to a chuck.
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Post by: HerrSonntag on November 15, 2023, 02:31:09 PM
Post by: DaBigTrain on November 20, 2023, 08:44:07 PM
(https://uploads.tapatalk-cdn.com/20231121/2de352040511205f0aed24237fabc5a6.jpg)
Post by: Spracne on November 20, 2023, 08:45:45 PM
Post by: yoga-like_abana on November 21, 2023, 10:37:23 AM
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Post by: pissclams on November 21, 2023, 06:55:56 PM
How we prepping and cooking our birds this year fellas? I’m planning on spatchcocking, dry brine and smoking that 20lberi’m spatchcocking and smoking but mine came brined (9% solution) which sucks because I bought the meat church bird baptism brine not knowing that it was already injected
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Post by: waks on November 21, 2023, 09:49:50 PM
Poor man's burnt ends? I think a chuck roast is twice as much per pound as a brisket is.
https://heygrillhey.com/poor-mans-burnt-ends/ (https://heygrillhey.com/poor-mans-burnt-ends/)
:dunno:
Post by: AST on November 22, 2023, 08:31:26 PM
(https://uploads.tapatalk-cdn.com/20231123/113af64301503b7713941706655c1809.jpg)
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Post by: BIG APPLE CAT on November 22, 2023, 08:36:39 PM
This post was brought to you by the dry brine gang
Post by: yoga-like_abana on November 22, 2023, 09:02:12 PM
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Post by: AST on November 22, 2023, 09:05:03 PM
Oh a wet brine for your bird? Intriguing!
This post was brought to you by the dry brine gang
I have only ever wet brined my turkeys. If it ain’t broke, don’t fix it.
Post by: michigancat on November 22, 2023, 09:08:44 PM
Post by: BIG APPLE CAT on November 22, 2023, 09:21:40 PM
Oh a wet brine for your bird? Intriguing!
This post was brought to you by the dry brine gang
I have only ever wet brined my turkeys. If it ain’t broke, don’t fix it.
I mean I’m kind of doubting everything now. It’s like if I said I’m going to prepare this food this way and then Jiro Ono is like “hey cool I’m going to do the literal exact opposite of that”
Post by: AST on November 22, 2023, 09:32:11 PM
Oh a wet brine for your bird? Intriguing!
This post was brought to you by the dry brine gang
I have only ever wet brined my turkeys. If it ain’t broke, don’t fix it.
I mean I’m kind of doubting everything now. It’s like if I said I’m going to prepare this food this way and then Jiro Ono is like “hey cool I’m going to do the literal exact opposite of that”
People think it is undercooked it is so moist and only one time have they been right.
Post by: AST on November 23, 2023, 09:19:51 AM
(https://uploads.tapatalk-cdn.com/20231123/df4e4835c5575a4104548de9c5bde76c.jpg)
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Post by: DaBigTrain on November 23, 2023, 03:33:27 PM
https://blackstoneproducts.com/collections/griddles/products/36-stainless-steel-griddle-w-cabinets-bundle
Post by: pissclams on November 23, 2023, 05:00:22 PM
Post by: AST on November 23, 2023, 05:51:45 PM
(https://uploads.tapatalk-cdn.com/20231123/2d9999a0606afad4a98e35fe7be390b0.jpg)
(https://uploads.tapatalk-cdn.com/20231123/49a39eea76a4acad855f34c96cea6374.jpg)
(https://uploads.tapatalk-cdn.com/20231123/9f9bf77b832156c7e6b5b961c9e38d6d.jpg)
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Post by: AST on November 23, 2023, 05:52:04 PM
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Post by: pissclams on November 23, 2023, 06:01:15 PM
my skin did not crisp up as much as I wanted but the meat was perfect
Post by: BIG APPLE CAT on November 23, 2023, 09:07:45 PM
thanks turned out great, your looks elite
my skin did not crisp up as much as I wanted but the meat was perfect
Did you dry brine?
Post by: IPA4Me on November 24, 2023, 06:59:34 AM
Full. Little a little healthier than usual due to current fitness kick. Sweet mashed potatoes with roasted garlic and dressing was made with sprouted grain bread and apples.Nice meal as usual.
(https://uploads.tapatalk-cdn.com/20231123/2d9999a0606afad4a98e35fe7be390b0.jpg)
(https://uploads.tapatalk-cdn.com/20231123/49a39eea76a4acad855f34c96cea6374.jpg)
(https://uploads.tapatalk-cdn.com/20231123/9f9bf77b832156c7e6b5b961c9e38d6d.jpg)
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Are you getting back on the roadie?
Post by: AST on November 24, 2023, 08:46:30 AM
Post by: DaBigTrain on December 05, 2023, 12:19:36 PM
Post by: DaBigTrain on December 06, 2023, 05:31:41 PM
Guys! My new griddle was delivered today! :excited: :excited: :excited::excited: :excited: :excited:
(https://uploads.tapatalk-cdn.com/20231206/be5ad3f7434a593e65be29a3f9dc3ade.jpg)
Post by: Institutional Control on December 07, 2023, 11:47:34 AM
Post by: star seed 7 on December 07, 2023, 03:30:38 PM
Post by: DaBigTrain on December 07, 2023, 05:09:19 PM
Post by: DaBigTrain on December 09, 2023, 06:06:49 PM
(https://uploads.tapatalk-cdn.com/20231210/9d1853efee23d7886028d97df4eddd1d.jpg)
Post by: Cire on December 09, 2023, 06:42:34 PM
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Post by: yoga-like_abana on December 09, 2023, 07:07:53 PM
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Post by: pissclams on December 10, 2023, 01:15:09 PM
Guys(https://uploads.tapatalk-cdn.com/20231210/50362794b8eafec253d4c56c56749191.jpg)you’re rising through the ranks towards TACOMASTER
(https://uploads.tapatalk-cdn.com/20231210/9d1853efee23d7886028d97df4eddd1d.jpg)
Post by: star seed 7 on December 10, 2023, 04:53:08 PM
Post by: DaBigTrain on December 12, 2023, 08:18:54 PM
(https://uploads.tapatalk-cdn.com/20231213/35b6da45694d7311df5fffdc6d50bc6e.jpg)
Post by: BIG APPLE CAT on December 12, 2023, 09:11:49 PM
Post by: sys on March 10, 2024, 11:29:42 PM
Post by: 'taterblast on March 11, 2024, 11:08:20 AM
Guys
i missed this hot griddle action when you posted it. congrats, looks great, and welcome to the party.
Post by: Stupid Fitz on March 11, 2024, 11:31:11 AM
Post by: meow meow on March 27, 2024, 08:53:44 AM
Post by: tdaver on March 27, 2024, 09:12:12 AM
needing a new outdoor grill. was thinking about a pellet grill which i've used before, very easy and versatile, but keep seeing these blackstone/weber flat top smash burgers and breakfast stuff, and the possibilities of making totally unhealthy greasy stuff looks like fun. maybe a blackstone and then a cheaper propane grill for when i just want to grill, but then think i'd miss out on wanting to smoke ribs or a pork butt. what are the best solutions to get grilling/smoking/flat top cooking without having to buy 3 different units?Buy a grill/smoker combo unit like a pellet or kamado. Then get a cast iron griddle you can throw on there.
Post by: meow meow on March 27, 2024, 09:32:19 AM
Post by: mocat on March 27, 2024, 09:38:38 AM
Did burgs on the egg last night. We almost always use the flattop on our stove these days for smash burgers, but I had just smoked a turkey breast so the grill was ready. I like a good grilled burger every once in a while, but the consensus among the family was that they don't care if I ever grill a burger again. They like smashes way more. I agree, but there is something about a grilled burger.
what do you use for your flattop?
Post by: meow meow on March 27, 2024, 09:43:58 AM
Post by: kitten_mittons on March 27, 2024, 09:53:44 AM
my experience with a pellet (traeger) is they don't get hot enough so would think a griddle top wouldn't work on a pelletGravity-fed grill is the answer.
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Post by: yoga-like_abana on March 27, 2024, 10:28:19 AM
needing a new outdoor grill. was thinking about a pellet grill which i've used before, very easy and versatile, but keep seeing these blackstone/weber flat top smash burgers and breakfast stuff, and the possibilities of making totally unhealthy greasy stuff looks like fun. maybe a blackstone and then a cheaper propane grill for when i just want to grill, but then think i'd miss out on wanting to smoke ribs or a pork butt. what are the best solutions to get grilling/smoking/flat top cooking without having to buy 3 different units?I'm in the same boat but I really enjoy a propane grill
Post by: DaBigTrain on March 27, 2024, 10:35:56 AM
is a cast iron griddle a PITA for cleanup? looks like the blackstone griddles make cleanup with all the grease fairly easy but maybe no different
I have had no issues with cleaning or maintaining my blackstone griddle. I love cooking on it and would recommend the 36" one to give you a lot of flexibility with cooking zones. I can't remember if I've shared this before but I watch a couple of these videos a week for inspiration. https://www.youtube.com/@TheFlatTopKing
Post by: LickNeckey on March 27, 2024, 10:51:14 AM
Post by: CNS on March 27, 2024, 11:27:02 AM
my cheap old grill has died and i've decided to replace it rather than try to fix it. any recommendos? not looking to spend an enormous ammount and i will probably 99% just use it for steaks and burgers. natural gas, if that matters.
I haven't bought a gas grill in about 14 yrs. I have an original Genesis. They are like $1400 now(mine was like $600 back then). So, yeah, expensive, but I have replace the deflectors twice and the main grills once, for a total of like $200, and it has been about 5 yrs since I have had to do that. I am now having to do deflectors again. Other than that, it is awesome. except when I need to change deflectors, no hot spots or anything.
In contrast, buying the $200-$300 grills at walmart, tru value, etc, I would go through those every 2 years or so. That was a bagillion years ago, but with the longevity that my Genesis has had, I will eventually replace it with a new Genesis.
Post by: meow meow on March 27, 2024, 11:29:13 AM