Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 480711 times)

Cire · « **Reply #3225 on:** May 01, 2016, 08:38:54 AM »

Probably doing it too long

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sonofdaxjones · « **Reply #3226 on:** May 01, 2016, 08:43:51 AM »

Quote from: Cire on May 01, 2016, 08:38:54 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.

slobber · « **Reply #3227 on:** May 02, 2016, 12:14:36 PM »

As a multi-year resident of NC, I confirm that NC BBQ sucks ass. I have found one place that actually knows what brisket is.

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The Big Train · « **Reply #3228 on:** May 02, 2016, 12:38:42 PM »

And the name of it is...?

Katpappy · « **Reply #3229 on:** May 02, 2016, 02:48:15 PM »

Quote from: libliblibliblibliblib on April 29, 2016, 02:18:51 PM

I threw up in my mouth reading that

Could 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.

HerrSonntag · « **Reply #3230 on:** May 02, 2016, 04:11:47 PM »

Quote from: Emo EMAW on April 28, 2016, 02:05:50 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?

Emo EMAW · « **Reply #3231 on:** May 02, 2016, 04:19:38 PM »

Quote from: HerrSonntag on May 02, 2016, 04:11:47 PM

Quote from: Emo EMAW on April 28, 2016, 02:05:50 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.

sonofdaxjones · « **Reply #3232 on:** May 03, 2016, 02:11:12 PM »

A chain out of Maryland called Mission BBQ has a place here and they smoke the meat and have brisket, pulled pork, sausage, ribs and turkey. I would rate it average relative to a real bbq town scoring scale. There's also a local husband and wife team that are open Thursday-Friday-Saturday but I haven't gotten to them yet, they're supposed to be "good", we'll see.

pissclams · « **Reply #3233 on:** May 03, 2016, 03:17:33 PM »

There's a place in Charleston, SC called Swig & Swine that's supposed to be pretty good.

DQ12 · « **Reply #3234 on:** May 03, 2016, 03:53:47 PM »

Quote from: pissclams on May 03, 2016, 03:17:33 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...

star seed 7 · « **Reply #3235 on:** May 03, 2016, 05:29:52 PM »

Everyone hates that naming convention

Tobias · « **Reply #3236 on:** May 03, 2016, 07:17:40 PM »

cartierfor3 & sons

DQ12 · « **Reply #3237 on:** May 03, 2016, 09:04:30 PM »

I dont, 7.

star seed 7 · « **Reply #3238 on:** May 03, 2016, 09:05:38 PM »

You should, d & lew

nicname · « **Reply #3239 on:** May 04, 2016, 02:27:46 PM »

Smoking a couple babybacks this afternoon. Both have an applesauce, mustard, worchestershire (sp?) mixture on them.

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.

Emo EMAW · « **Reply #3240 on:** May 04, 2016, 02:34:27 PM »

I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.

nicname · « **Reply #3241 on:** May 04, 2016, 02:38:08 PM »

Quote from: Emo EMAW on May 04, 2016, 02:34:27 PM

I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.

rough ridin' phone jokes.

Emo EMAW · « **Reply #3242 on:** May 04, 2016, 02:49:35 PM »

Quote from: nicname on May 04, 2016, 02:38:08 PM

Quote from: Emo EMAW on May 04, 2016, 02:34:27 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?

star seed 7 · « **Reply #3243 on:** May 04, 2016, 02:53:18 PM »

No japs (no racist)

meow meow · « **Reply #3244 on:** May 04, 2016, 03:10:06 PM »

mixing applesauce and mustard would make me vomit on the spot

pissclams · « **Reply #3245 on:** May 04, 2016, 04:40:11 PM »

Quote from: nicname on April 28, 2016, 06:23:35 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.

nicname · « **Reply #3246 on:** May 04, 2016, 05:15:25 PM »

Quote from: pissclams on May 04, 2016, 04:40:11 PM

Quote from: nicname on April 28, 2016, 06:23:35 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.

Was pretty good.

meow meow · « **Reply #3247 on:** May 04, 2016, 05:20:01 PM »

better or worse than smoked T-bones?

nicname · « **Reply #3248 on:** May 04, 2016, 05:21:06 PM »

Ready for the foil. Was going to use some root beer for the more peppery rack, but didn't have any left. Apple juice for both racks. Honey on the "KC rub" one, brown sugar on the peppery texas rack.

Come give big mama some of that shuga.

Honey baby.

pissclams · « **Reply #3249 on:** May 04, 2016, 05:23:25 PM »

meat side down, son

Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 480711 times)

The Big Train