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General Discussion => Essentially Flyertalk => Topic started by: nicname on August 15, 2012, 01:34:29 AM
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I've decided to embark on what, for me, are uncharted waters. I grill a lot. Steaks, chicken, burgers, sausage, fish, veggies, etc. all the basic stuff. I've recently wanted to try to expand my horizon into the realm of smoking and figured a slab or two of ribs would be a good way to get my feet wet.
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:
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1. Night before, will draW out water which helps flavor and bark.
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.
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Also looking at your rub again and with all that sugar you don't want it near a fire.
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Listen to Cire
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i'd probably listen to cire or clams. they both know a lot about smoking. i don't, but i do have a super easy way to make pretty decent ribs every time.
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.
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mustard is a great idea, I held off a while but always do it now.
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.
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I planned on doing the 3-2-1 method. I bought some tin snips and fashioned a homemade smokenator out of a cookie sheet. It is ugly but should be fully functional and create a firewall between the coals and the meat.
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.
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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
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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.
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update - I'm about 40 minutes in and the smoke is going good. It smells great coming out the door and sticks to my clothes when I come back inside. The dome temp has kept a steady 230 but I opened up the to vents a bit more to hopefully raise the dome temp to around 245-250. I'm guessing the grill temp is a bit lower than that on the dome so I want to bump up the temp.
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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.
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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.
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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.
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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.
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I like to use a foil packet the last hour to hour and a half consisting of brown sugar, butter, and a little more rub. Then back on the smoker meat side down.
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Hope fully producing a good firm, tasty bite . . . never want "fall off the bone". NEVER
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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
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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.
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Just put some more water in the water dish (I actually have two a small one that needs to be refilled every hour or so and there is water in the drip pan below the ribs). All looks good. Temp is still holding at around 235-240. Steady as she goes.
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If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
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nicname, please post pics of your creation when it is done cooking.
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If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
18.5 inch weber smokey mountain
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eff smoking @ 180-200, thats insane and there's no reason to cook that low unless you just want to smoke for a long time.
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.
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t-y pissclams.
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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
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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.
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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.
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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.
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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 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.
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.
you definitely don't need a dedicated smoker, it just makes things easier.
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t-y pissclams.
:dubious:
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I'm right at 6 hours in and the ribs still haven't pulled back from the bone to the point of what would usually be considered done. This is probably because the grill started to run cooler right around the 4.5 hour mark. I added some more coals, but it took a while to warm things back up. I might have also taken to long foiling them up as well. The grill has been stable at right around 220 for a good hour now so I think I'll just let them keep cooking and wait it out for another 30-45 minutes.
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.
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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
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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.
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Just took them off the grill. I did the bend test but there were only slight cracks ( I did cut the full slab in half before smoking). I did the toothpick test with a blunt end match stick and it passed with ease. My thermometer sucks and takes forever to get a good read so I didn't even try that. I just decided to cut off one of the end pieces, look at it and try it.
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:
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If they taste good to you, you did it right.
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This thread is one of those "worthless w/o pics" threads.
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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.
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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.
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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.
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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"
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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.
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Pics are uploading. Taking forever.
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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
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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.
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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?
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The pictures of the homemade "smokenator" haven't yet uploaded. If anyone is interested or wants to make their own let me know.
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.
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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.
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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.
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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.
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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.
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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?
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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
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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.
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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.
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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.
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Man, I am definitely going to need to go to Cox Bros today for lunch. This thread was the barbecue equivalent to going to the grocery store when you are already hungry, and ending up with 3 times the food you planned on.
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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
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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?
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°
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
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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.
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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.
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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.
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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.
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!
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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?
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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.
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!
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.
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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.
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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.
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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:
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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.
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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.
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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.
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:surprised:
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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?
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stick your wireless thermo into a potato with the end sticking out, stick the potato on the grate. make sure the metal isn't touching metal. gives a decent reading of air at the grate level.
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Put my two pork butts on WSM about 2 hours ago. Cruising right at 245 right now. Man im nervous here guys.
Also MODS?!, can we just make this the official Smoking thread? tia
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update pls
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feel free to cook a ton of food nicname when we all play poker
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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)
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Your image posting leaves something to be desired (hint: something = images)
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Your image posting leaves something to be desired (hint: something = images)
:confused:
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I am now hungry
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Your image posting leaves something to be desired (hint: something = images)
:confused:
Maybe its my computer that leaves something to be desired :dunno:
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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.
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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.
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that looks awesome
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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.
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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
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ribs, as is the case with all pork, are really easy. just buy baby backs from costco/sams, rip off the membrane from the back if they are still on there, lather with mustard, then cover with rub. cook @ b/w 240-280 for 3 hours, then load up with sauce and put back on smoker for the final hour. pull off at 195-200.
regular spare ribs take closer to 5-6 hours.
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smoked ribs (well, anything actually) for the first time 2 weeks ago. turned out great.
(https://sphotos-b.xx.fbcdn.net/hphotos-ash4/192864_4273925803010_229789058_o.jpg)
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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.
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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.
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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.
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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:
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hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
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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".
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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.
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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"
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Mods, plz rename thread
Nicname smokes ribs and fail: everyone else makes delicious looking food.
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BTWm here are the recipes I used
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...
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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.
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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.
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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.
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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?
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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)
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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
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got 3 racks of baby backs smoking now. Hopefully they turn out ok.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FTHjkF.jpg&hash=fa0c63f45d3519765daefff822731bf09415f433)
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I'm doing ribs tomorrow and going to try something with a leg of lamb on tuesday prob
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nicname, come cook us something.
ou pak at my house.
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left them on for about3 3:45 - 4 hours at 230 - 260.(maverick said 230, dome temp said 260. opposite of what happened last time where my maverick was running hotter. no idea whats going on)
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...
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Those look very good. Fall off the bone?
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Those look very good. Fall off the bone?
nope. a good tug and they pulled right off. still wondering if i cooked them correct.
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I'm doing some today and if they look like that I will be quite happy.
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those look perfect...
if you want them falling off the bone just give them another hour or so
a++
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They look perfect. If you take it too far on "Fall off the bone" then they get mushy.
Hardcore rib people want what you did.
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gosh guys. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fohgosh.gif&hash=fa916bd8c2c5c6c3b84c6d19d4ee3f1f334efb2a)
really surprised the meat was fairly cheap too. Good day all around.
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I've always wanted to get meat from call hall and smoke it. I remember it being pretty cheap.
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doing some whole chickens and some thighs. we'll see how it turns out.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FkEEHr.jpg&hash=2fea7679d895cef2a5ad85c2be14af6b04f88899)
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delicious. Probably will just do thighs in the future. much easier.
(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)
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Thighs are easy/fun to do. It's a pain in the dick when they catch on fire though.
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salmon is a real easy one. set it in some chardonnay with some fresh dill. profit.
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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.
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i just buy a big plank from costco, so like 1 long one about 18 inches long or so. prob weighs 2.5-3lbs.
it smokes fast so it's a good one to do on a sunday afternoon for dinner.
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really nice to see such hbbqiq going on.
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btw, i could not be any happier with the Weber Smokey Mountain. Thanks to all who recommended it.
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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.
(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)
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wow really good
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yeah, that looks pretty rough ridin' yummy.
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did you do a shoulder and a brisket? what's that on the right?
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ya, 8 lb brisket and 5 lb shoulder. Not real impressive but i wanted to make sure it was done before the game. ended up getting done at 3, so it was wrapped in foil and a towel in a cooler for 2 hours. Wasn't ideal, but good.
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KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway
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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?
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definitely could use a hook up at a scottsdale area butcher shop
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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
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i don't even mess w/ flats anymore, too much of a pain in the anal passage. full brisket w/ point, trimmed, choice or better grade.
the "bend test" is a good indicator of the quality of brisket you're looking at.
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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)
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Oh man, great work Kim!
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these are from last weekend:
(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
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I am in full support of the content of this thread (not that that means crap)
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)
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clams you are spot on about the briskets
and Kim, those look great, surprised you didn't get kicked out of those restaurants though bringing in your own food and all
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good god AS. that stuff is ridiculous.
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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.
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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
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That stuff all looks freakin incredible AS. Kudos for helping out the old folks. :thumbs:
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Barbeque hero.
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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...
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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
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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:
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Looks good AS! I haven't done as much of the traditional bbq stuff as you guys yet, just a couple briskets and pork shoulders. Here's a few of the other things i've tried.
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)
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looks great tdaver
i want to dry hump that tri-tip
and do tell more about this juicy lucy, I am intrigued
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and do tell more about this juicy lucy, I am intrigued
Take 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?
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AS, you can go 10 or more on the Egg. You just have to add a batch of coal. It's a pain in the ass but it works.
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:
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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
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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?
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I want to experience a 'Clams dinner. Set it up bud. TIA.
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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/rare
more roasting than smoking
Thanks clams.
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and do tell more about this juicy lucy, I am intrigued
Take 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
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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.
I want to experience a 'Clams dinner. Set it up bud. TIA.
you missed out on B12TourneyKC_MODS PAK 2008
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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:
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Warning: N00b here. I've been researching smokers for awhile now and have decided it's time to get one. Because of my living situation I cannot get a charcoal smoker. Does anyone on here have any experience with propane smokers? Any advice on picking out one? TIA
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i'm assuming you can't have charcoal on a wood deck b/c of city code?
i'd recommend electric smokers over propane.
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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
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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.
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Big time FYI here: Tailgating policy at the Fiesta Bowl does not allow charcoal grills or smokers. Really bummed out. Had a pit smoker lined up for a tailgate and found out moments later that it wasn't allowed. The result of a city ordinance and a fire ban. T & P's.
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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.
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i'll recommend the Weber Smokey Mountain every day of the year. :D
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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.
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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.
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I'm doing Christmas Turkey as well. Will share pics
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12# butt 12 hours in
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)
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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
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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...
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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?
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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
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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
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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.
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sounds really good SD :thumbs:. what are you doing this year?
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sounds really good SD :thumbs:. what are you doing this year?
Driving 8 hours!
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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
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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)
SNOW SETTING ENGAGED!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.gifsoup.com%2Fview4%2F1782684%2Fdonuts-o.gif&hash=8a869db20e788ed515dae6d5c43eefbe7e569c53)
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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.
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clams have you ever used a meat injector thing?
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can't imagine you'd need to inject a rib roast dude but if you do search bbqbrethren, they've got a great search function. If it's grilled and ever been done before there is a tutorial on that site.
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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 site
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bbq is terrible for you.
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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 site
I consult it every time I try something new
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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
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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.
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I would make sure to cook it with a pan under to catch dripping for a finishing
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Would also cook low and reverse sear
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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
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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.
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all right i've been convinced. I'll make some sort of herb/spice rub for an elite crust. No injections will be done
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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
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haven't met too many people that learn to cook without recipe's...
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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
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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?
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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
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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:
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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.
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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.
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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
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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
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I want to buy a smoker. Any suggestions for a starter kit? I'm a smoking virgin.
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I want to buy a smoker. Any suggestions for a starter kit? I'm a smoking virgin.
smokey mountain
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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
under $50
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smoke/fire gift card. a bottle of scotch or good bourbon.
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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.
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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
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Love lamb
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Smoking an 8 lb brisket with my old man on wednesday :dance:
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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.
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cant wait for the full report, pike. don't over cook!
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doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
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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?
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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.
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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
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Did a pork butt today for some carnitas, pickled onion, and cilantro tacos today.
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Getting up early to throw this on at 8 for about 12 hrs.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F12%2F26%2Fpyjatety.jpg&hash=67d759157a52542e6cb1c329f26bd6a7cbd5e9a0)
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:thumbs: can't wait meister
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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:
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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.
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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.
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My BIL and I were grilling steaks on Christmas. Instead of using water to spray the flames, we used apple juice. That turned out well. Real well.
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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.
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have a 7# standing ribeye roast on the smoker
(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
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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
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Let's eat! :lick:
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have a 7# standing ribeye roast on the smoker
(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
Hey ASTramp I am sure it is posted in the thread somewhere, but what is the smoker you are using? The prime rib looks :drool:
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have a 7# standing ribeye roast on the smoker
(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
Hey ASTramp I am sure it is posted in the thread somewhere, but what is the smoker you are using? The prime rib looks :drool:
I am using an Oklahoma Joe's horizontal with an offset firebox
Sent from my SPH-D700 using Tapatalk 2
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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.
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]
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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.
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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:
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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??
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fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.
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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
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roasted with onions and bacon.
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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
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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)
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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.
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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.
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I don't know that it really matters how long you inject before putting them in.
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what is a chicken leg? like a drumstick?
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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.
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Adam Perry Lang has an awesome smoked leg recipe that I usually use. Good for smoking something that you don't want to spend all day on
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Well here are the chicken drumsticks. They turned out pretty good. I rubbed them with virgin olive oil before applying the rub. It resulted in a skin that was pretty firm and didn't have the chewy consistency. Overall I was pretty pleased.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FbeauB.jpg&hash=fbb49555c4a0ba3e87a518676f79bacd60b69490)
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Would eat
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I've never been able to get edible skin on a smoker
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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.
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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.
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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?
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Would eat
:thumbs: :lick:
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the skin has fat, leave it, you can serve it without skin. Just make sure you push your rub under the skin.
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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.
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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.
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As a guy who likes to throw a few burgers, and and some occasional steaks, on the Weber, you guys make me feel like there's a much bigger grilling and smoking world out there. Inferiority sucks. Besides the great suggestions I'm picking up here, can any of you recommend a good guide/book to elite grilling and smoking? I'm all in on this. TIA.
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Bbq brethren is searchable and has the best advice out there. It's a bbs
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Big green Egg has a forum that is good. Obviously, it is most useful if you have an egg but even without, I'd imagine you can pick up some decent info on there. Change the display though, otherwise its like reading tiger board.
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Did some Babybacks and thighs today. I love this weather.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F2huToW3.jpg&hash=8bfa1633f3687dc10be6e8c300df773b2801404b)
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I wouldn't eat those ribs with katdaddy's dick
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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:
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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
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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.
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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.
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WW I wouldn't mind sampling those. How long did they take and what temp did you run them at?
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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:
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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.
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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:
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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.
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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)
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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
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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?
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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.
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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.
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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.
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One time I made beef jerky marinated in Mountain Dew. It tasted like Dots.
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nice job on the ribs and jerky guys
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nice job on the ribs and jerky guys
yeah, especially puniraptor
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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.
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Can someone explain how Indians made jerky without getting food
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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.
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I'm buying a smoker next month.
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I'm buying a smoker next month.
smokey mountain?
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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.
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what are you looking for? electric, gas, coal? size?
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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.
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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.
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ya there's really no reason to not get a WSM if you can have a coal smoker.
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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
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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.
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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.
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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
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ya the horizon are the quality product
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So I'm clearly not the best photographer but this Boston butt had the best smoke ring that I've produced yet. I received word that distant family member had passes. So rather than eating the meat I simply tested it (for science) and sent it to them.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FZv6p08X.jpg&hash=80a233d864c9184acd02ce65f728a861c1132830)
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Looks good
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Need pro tips on how to grill fish so that it doesn't fall apart on the grill. Do those fish basket things work well?
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i use this, on top of my regular grill grate
(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)
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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)
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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?
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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.
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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.
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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.
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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.
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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
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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.
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Here are some ribs I smoked this weekend. Used the 321 method and was very pleased. Tonight I'm making some pulled pork nachos for the Grammys. I'll post pictures when I'm done with my creation.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FcD0XCOx.jpg&hash=ac8d4fe6e882336dc74bb438ab368f38fce4e14e)
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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.
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Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
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Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
hmmm.... i do not
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Don't overcook them
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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:
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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)
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Oh wow
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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?
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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)
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use the left over pork in chili or soft tacos/fajitas/carnitas
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Cooking Lobster tails for the lady this thursday. Think I'm just gonna broil them. Anyone got any tips?
butter poach that lobster, son.
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:chainsaw:
use the left over pork in chili or soft tacos/fajitas/carnitas
This. Left over pulled pork in chili is the bomb.
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Have an interesting question that I have been mulling around for the past couple months. Recently I have moved into a house where I use this
(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.
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Seems like it could be a smoker. If you make the attempt, please update with results.
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!
http://www.thekansascitybbqstore.com/ (http://www.thekansascitybbqstore.com/)
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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.
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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.
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Okay so I was thinking of trying some lamb for Fake Patty's Day. I've never cooked/smoked lamb before. I'm pretty open to what cut I should do. Does anyone have any suggestions. A recipe would be appreciated. TIA.
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http://www.adamperrylang.com/recipes/rack-of-lamb-crusted-with-grain-mustard-and-chili-chowder
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was dinner tonite, I call it the forest burger
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
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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.
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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:
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good lord that looks amazing.
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good lord that looks amazing.
oh it was my friend
it. was.
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Looks great, don't understand eating corn though.
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Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
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Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.
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One of my coworkers had some venison sausage made by Stroots. It has chunks of pepperjack cheese in it. :popcorn: <---- Me, devouring the sausage.
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Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.
yeah, I think she just likes the taste of it
the ceasar was my doing, love me some anchioves
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Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.
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
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Looks great, don't understand eating corn though.
my wife wanted it so my wife got it :gocho:
the ol' ball and chain is just trying to stay regular, corn has good fiber in it. and that romaine? that's called ruffage.
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:
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on top of the dressing, n00b :lol:
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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?
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or maybe you should just try it and report back when you're amazed at how fresh it tastes
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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.
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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.
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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.
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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.
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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
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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.
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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
on whole birds and steaks, i prefur a cure to a brine. Chops and roasts, brine away.
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whole birds, brine away
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Anyone ever brined up a mess of hotdogs? Feel free to try and then add to the foods invented thread.
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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.
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I don't even know what brining is. :sdeek:
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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:
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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.
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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:
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I just take a bite of hotdog and then squirt the brine in my mouth.
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i used to brine the dogs but now i actually dog the brine. 4 pounds of dogs in a brine bath for 10 days. carefully discard the dogs. boil brine over low smoke temp using a mixture of both apple and pecan woods. be careful not to over boil the dog brine. serve with a spicy yellow mustard.
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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.
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you guys all need to more closely monitor your sodium intake :sdeek:
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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.
;)
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http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
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http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
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http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
neat
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http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
whoa
neat
made me lol pretty hard.
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:lol:
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one of the guys from gwar used to bartend at grinders
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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)
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Steak looks overdone but good stuff.
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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
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Would definitely eat.
Sent from my Galaxy Nexus using Tapatalk 2
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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
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This thread is amateur hour
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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.
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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)
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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)
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I"ve never been able to cook a good brisket the whole time on the smoker. I'm purely 2 hours on, finish in the oven now.
However, I will buy small ones, smoke them hot and fast, chop and make the best chili ever.
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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:
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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.
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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.
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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
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You eat pretty damn good
:gocho:
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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.
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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.
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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
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went to Woodshed Smokehouse in Ft Worth for lunch with my buddy and our wives and upon arrival was told it would be a 1.5-2 hr wait
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
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damn that's awesome
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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
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Alexander eats like a rough ridin' king.
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Looks amazing
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:lick: :drink:
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Looks amazing
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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
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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
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for fajitas, sliced 1/4" cross grain for better tenderness
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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.
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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
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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:
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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.
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I know right, it's like get a clue dumb people
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skirt steak is $7 - $8 a pound in kc
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skirt steak is $7 - $8 a pound in kc
Serio? I think I pay <$4/lb but I go to like a carneceria.
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yes, it's expensive
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Yeah, Sirloin is much cheaper.
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Just go to a carneceria or something? :dunno:
Also it's super cheap at the commissary on Fort LV but that probs doesn't help you.
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the Carneceria in my area does sell marinated "steak" for about 3.99/lb. NOt sure what exactly it is though. just says steak.
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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"
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$7.00/lb for skirt
my gawd what do they charge for strip or filet
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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).
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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
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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:
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Burgers tonight.
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smoked a meatloaf last night :cheers: :lick:
(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)
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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.
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Maybe it should be, but the use of that term is far from standardized.
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Does anyone's dad burn like everything? And it's so common that it's become cute and endearing? :love:
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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.
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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.
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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?
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In Kansas, I barely had the vents open at all, like 'clams said. In the mountains, I have them about half open to get to 250 - ridiculous the difference altitude makes.
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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.
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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.
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your goal should be to not exceed the temp you want to smoke at by very much at all. the cold meat will cool the smoker down but even then it's a mistake to go that high.
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.
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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.
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brull, i'm betting you have a shorthorn. :lol:
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:curse:
Come on down to Harris County beotch.
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gonna do some grilling tomorrow. theres a birds nest in my grill currently, so ill have to clean that out first.
will post back with the juicy details
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Throwing two T-bones on the Weber tonight. Will also grill up some sweet taters :drool:
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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.
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Found a very simple recipe for wild turkey that was tremendous. Cut a breast into playing card sized pieces, pour 1/3 cup of olive oil over the meat, add 3-4 cloves of minced garlic, 1 teaspoon or so of salt, and 1 tablespoon or so of fresh black pepper. Marinate for at least 3 hours and then grill. I used a combo of charcoal and apple wood. It was tremendous. Will be doing it again this week and will post pics.
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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)
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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
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Very excited to move home for the summer and make some beautiful meat with Papa Meister's smoker :drool:
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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.
:ohno:
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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:
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Thick? Some stuffed chicken breasts could seem fancy. Once you are down to chicken breasts, the playbook is pretty thin
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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:
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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?
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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.
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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
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Just saw this guy http://www.kickstarter.com/projects/1025864883/bbq-dragon-the-barbecue-and-fire-supercharger
Looks great for smokers. I was kicking around getting a weed burner but this looks more efficient and smaller
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grilled out last night. made burgers, brats and chicken. pretty delicious stuff, im gonna be eating grill food for the next few days and thats perfectly fine by me :D
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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.
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Busting out my grill tonight. I've got a couple of fat T-bones I've been thinking about all day. I'll probably get a nice little pak going and make some moves on KSUBlumpkin gf. These moves will fail but at least I will be eating some steak to console my failure.
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Steak, beer, and good times are on the menu tonight :thumbs:
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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.
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Where'd you get it
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1 tbsp, 1220mg/51% rdv sodium. they recommend 2tbsp in their burger recipe.
anyone know a good cardiologist in kcmo? :lol:
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Where'd you get it
hen house, price chopper, etc
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tons of salt, very strong stuff. I use 2 caps in a pound and quarter of meat
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Ground round
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
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Doing some smoking while camping at Milford this weekend. :excited:
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sounds awesome. what's on the menu?
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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:
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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?
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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.
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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
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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:
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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:
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guiz guiz move to dallas and we shall feast every weekend
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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:
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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
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my bad. how big is your cooker?
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my bad. how big is your cooker?
That's the white midwesterny equivalent of a dick measuring contest.
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my bad. how big is your cooker?
That's the white midwesterny equivalent of a dick measuring contest.
:lol:
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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
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(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)
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(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.
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I double dog dare you to do it bones
I polished off a bottle of wine and now its on to scotch
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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.
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:horrorsurprise: :drink: :bill:
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:cheers:
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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.
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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)
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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/
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on the menu for today is burnt ends, pulled pork and a smoked chuck roast chili
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
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oh, and happy memorial day you princes of manhattan, knights of emaw
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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!
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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
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ribs
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg829.imageshack.us%2Fimg829%2F1434%2F26884310151655786767700.jpg&hash=fcbc7f3e651b9761c4f954ebe258b2392ef3383f)
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:drool:
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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.
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(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:
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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
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this looks rough ridin' phenomenal :drool:
i'm blushing really hard now i promise but it might be the vino just letting you know
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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.
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let me know when you step up to an E-330, bro
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more like alexander superchef.
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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.
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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
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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.
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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.
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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.
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:sdeek:
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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?
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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.
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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.
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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.
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I'm still :sdeek: that pork ribs are for poors. All this time I thought they were far superior.
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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
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guiz it was just a joke guiz
pork ribs are good too i was only wine talking
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3-2-1 method for ribs and you can't go wrong.
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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.
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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.
Traeger and 225 - 250
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but turned out pretty good for the pulled pork
(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
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looks awesome AST
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looks awesome AST
:blush:
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3-2-1 method for ribs and you can't go wrong.
Please elaborate so I don't have to read this entire thread.
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3 hours on smoke, 2 hours wrapped in foil, 1 hour unwrapped.
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225 to 250 temp. 3 hours smoke, 2 hours in foil, 1 hour smoke to refirm them up. can't mess this up at all.
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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
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JT you should look around on the bbqbrethren website. It is searchable and has tons of great info.
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Thanks for the help dudes. :drool:
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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
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i hate rosemary #garbage #sluts #crap
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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
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hmm. ok. i guess there's only one way to find out. Thx alexander superchef.
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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.
Traeger and 225 - 250
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).
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chicken boobs
:dubious:
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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.
Traeger and 225 - 250
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.
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a lot of people leave the membrane on the rib (jackstack and woodyard both do).
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yeah, it will render away if you keep it at 225 ish.
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well, it doesn't really render away, it stays there. when your ribs are done it pulls right off.
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Grilled some boulevard pale ale brats last night. They were pretty good.
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rosemary is awesome. a top five herb.
i would like to eat an ast-prepared feast of meats.
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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
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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
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Delicious.
Sent from my SAMSUNG-SGH-I717 using Tapatalk 2
[attachment deleted by admin]
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Delicious.
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Oh man that looks good! :drool:
Where would those delicious looking ribs be from?
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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.
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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.
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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...
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that's not collagen
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I chowed down on some great smoked prime rib last weekend. puniraptor did, too!
:cheers:
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I chowed down on some great smoked prime rib last weekend. puniraptor did, too!
:cheers:
god it was great :D
:cheers:
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gonna give brisket another go tomorrow on a traeger, previous efforts have been awful. any pro tips? do I need to be injecting?
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where could i get a packer brisket in MHK?
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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.
Traeger and 225 - 250
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).
I have found there is no need for this. They actually will not hold together if i remove or score this.
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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.
Traeger and 225 - 250
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).
I have found there is no need for this. They actually will not hold together if i remove or score this.
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.
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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.
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I would smoke no more than two hours and wrap it tight in foil. I've never had luck with brisket. Also, I'd make it the night before, let it cool, put in fridge, slice it super thin once it has chilled but keep all the slices together. Then reheat in foil on really low heat for a long time.
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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:
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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
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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)
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hyvee
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hyvee
eff 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/)
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hyvee should have solid quality. Does MHK have a sams?
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hyvee should have solid quality. Does MHK have a sams?
No. Salina or Topeka.
a Packer might be over my head anyway.
T-Y
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Hy-Vee carries choice for 2x's the price of a Sam's CAB or Prime.
You gotta do a packer for the burnt ends... :lick:
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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
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Grilled ahi steaks last night. They had a spicy rub on it. Perfect.
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AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.
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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
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that's not collagen
Yeah, I misread that. I thought he was talking about the bones pulling right off...
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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
tcu tailgate in 14 for sure, Austin in 13?
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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)
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Skirt steak, chicken breasts, bell peppers, and onions. Homemade guacamole and pico. Bomb ass fajitas.
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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.
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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. Has anyone does cheese before?
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/600209_10200570645807086_1051110724_n.jpg)
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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.
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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.
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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.
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Did fajitas for 100 today, finally got my fajita recipe dialed in. I've never been a huge fan of fajitas, would rather eat other stuff but since I've been asked to make them so much lately, I went ahead and gave it some effort to be awesome
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
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What kind of steak did you use
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i use skirt steak
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thx for the recipe - will cook this week
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thx for the recipe - will cook this week
:emawkid:
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Pictures or didn't happen. Also why we're you cooking for 100 people?
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Pictures or didn't happen. Also why we're you cooking for 100 people?
people pay me to make food for them
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Sent from my SCH-I545 using Tapatalk 2
[attachment deleted by admin]
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did you cook those things while they were still alive? :lol:
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Soy sauce seems pretty gross in a marinade for fajitas.
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Soy sauce seems pretty gross in a marinade for fajitas.
Then by all means don't use it
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Has anyone does cheese before?
Yes. I've done cheddar, gouda, and mozzarella. On my wsm at 80-85 degrees for about an hour.
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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.
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I've heard these things work great for cold smoking
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
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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.
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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.
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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:
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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.
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how do you cold smoke cheese? light one chunk of wood on fire?
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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.
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smoked some cheese in my microwave yesterday on top of some tostitos.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FzSGctaA.jpg&hash=993d9807dd683e1874daf876ef65947fb223f062)
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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).
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Grilling some romaine lettuce tonight with Gorgonzola dressing. It's delish!
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
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Just went to central market, got all beef
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
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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:
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made a tri-tip and wild mushroom crostini for an app
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
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:thumbs:
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have never had luck with beef ribs. Those look great
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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
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alexander superchef's posts should be separated out into a meat porn thread. :lick:
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alexander superchef's posts should be separated out into a meat porn thread. :lick:
:thumbs:
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alexander superchef's posts should be separated out into a meat porn thread. :lick:
I would toot my own horn to his food.
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Hey guys I'm a man of the people and with my people I'd like to stay
Thanks for the props doe
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Moving from the Traeger to one of these. Really like doing ribs and need the volume.
(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)
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anyone have any good bean recipes for putting on the smoker?
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I have a Traeger for sale if anyone is interested.
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I have a Traeger for sale if anyone is interested.
what model?
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I have a Traeger for sale if anyone is interested.
I'm pretty sure it makes the best ribs in Wichita or KC.
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I have a Traeger for sale if anyone is interested.
what model?
[attachment deleted by admin]
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I have a Traeger for sale if anyone is interested.
what model?
LOL...now I see why you were light on the details...
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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.
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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
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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:
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My buddy threw some sliced potatoes on the grill, with a little oil and salt/pepper. When they were basically done, added some shredded cheese and bacon crumbles. Boom! Badass potato things.
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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:
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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
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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.
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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
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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.
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Awesome dude! Don't worry bro, you're gonna do great. Also, we currently own Oklahoma so they can't talk any crap.
:)
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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
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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.
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Bought some lobster tails at the store and am about to throw them on the grill with some kale.
Pics to come
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Butterflied lobster than put skewer through middle to hold it flat. Grill on medium for 5 minutes cut side down, flip and put garlic butter mixture on lobster, cook 4 more min.
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]
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:love: :lick:
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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:
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I had a grilled kale salad today!
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I'm going to grill some bone-in chicken tomorrow night. I always eff up chicken on the grill. Advice for heat and time?
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I had a grilled kale salad today!
Not a big kale fan. I think I've been eating the wrong stuff.
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Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
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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.)
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I had a grilled kale salad today!
Not a big kale fan. I think I've been eating the wrong stuff.
Google some recipes but Olive oil garlic onion salt Pepper red pepper flakes and a little fresh lemon is great.
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pssst, hey ben ji, they're talking about kale again
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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
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Started curing some pork belly today, will hopefully be smoking it in a week. BACON :drool:
Am expecting a photo diary of your journey
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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.
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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.
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Oh man, I just got an email back on that wedding gig
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
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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.
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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
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Just got back from the Lenexa BBQ festival. Got some new "Bier" microbrew, and some awesome pulled pork. :lick:
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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)
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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.
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I miss living in KC and not being able to go to BBQ festival
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)
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tramp when I move to dfw can I be your bbq assistant/taste tester
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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
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I got a Boos block for my birthday last year. Feels pretty elite carving up delicious meats on it.
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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
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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:
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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
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also, the brisket is funny cause it almost looks like it has a smoke ring but still no smoke flavor? camera?
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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.
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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
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After the experiment today, I don't know what to think
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
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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
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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?
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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
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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
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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.
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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
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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?
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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
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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. :)
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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
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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?
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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?
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.
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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.
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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
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there's different ok joes on the market, I think. varying levels of quality and = how much you'd need to play with temps
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this might come across as a look at me post but it is not, I am just super excited
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)
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what do you keep in the front cage? like, chickens or something?
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wood
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or party babes
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That's where the kegerator goes
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what do you keep in the front cage? like, chickens or something?
coolers, wood, other stuff
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alright so I checked out the smoker last night, it was everything I hoped it would be
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
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ok guys, here are the two I am deciding between after reading on them:
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?
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Also, some of the forums I have looked into on the Longhorn make notes about some slight modifications to make the grill more consistent from one side to the other as far as temp goes.
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.
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i say longhorn for cooking space and versatility
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
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had brisket on since 4:30, will pull around 6:00
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)
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i'd go longhorn.
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I've got a bullet smoker, and want to go to an offset. The WSM is a great bullet, but bullets are such a pain in the ass to load and replenish.
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my offset is basically the same, it's good, but I"m jealous of WSM's. It's solid though. has held up really well.
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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.
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neither would be v efficient.
the WSM will be easier for a rookie to use.
I change my recommendo to WSM
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I want to make Afghan kebabs. Anyone know how?
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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)
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wierd way to cut cheese IMHO
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wierd way to cut cheese IMHO
Looks like potato chips.
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WSM's are idiot proof
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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:
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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)
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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.
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Also, recommend WSM. I can do 12 hour cooks without refueling(when the weather cooperates). steady temps. two grilling grates, plenty of room.
However, If AST recommends Longhorn, id listen to him. I'm assuming you're not a dumbass btw.
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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!
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can't wait for pictures. menu set???
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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
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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
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have we already booked AST for MOAP (insert whatever number).0 this year?
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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:
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
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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
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where do your parents live? because, like, i live in the area.
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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
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oh man, worlds colliding.
anyway, carry on with your food talk and so forth
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oh man, worlds colliding.
anyway, carry on with your food talk and so forth
Possible bbq pak in cushing :horrorsurprise:
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my wife would never allow it, just ask trim.
sorry, pal.
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my wife would never allow it, just ask trim.
sorry, pal.
Lmbo like I wanted to invite your wife
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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.
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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
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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).
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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
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Woot has rib smoking racks on sale really cheap($9) right now.
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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.
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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
Sounds tasty, I always put a little cheddar in mine as well. Never done the milk soak.
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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.
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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?
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Yeah, I was just throwing the penos straight in the grill and now I feel Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!). :facepalm:
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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:
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figured the best place to park this is here as it involves a grill
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
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pretty cool of you to do that AST
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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
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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
that's really awesome! good for you, ast. :thumbs:
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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)
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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?
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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:
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This is what I'm working with.
(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.
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how big were those shoulders? 6lbs each?
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nothing but Pear for the fire?
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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.
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nothing but Pear for the fire?
I used one piece of hedge to get the fire going but only pear after that.
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badass rig
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more food porn, tia
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:love: looks good Bloodfart :fatty:
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from saturday, here's a flat and a cubed point for burnt ends
(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)
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(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?
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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
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: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.
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freeze it
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that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it
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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
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i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring
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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
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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
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Pics don't really do it justice, but my dinner tonight was pulled pork sandwiches on pretzel buns, steamed veggies and roasted sweet potatoes. I was drooling all day.
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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
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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
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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!!
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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.
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Will post tomorrow
Sent from my KFTT using Tapatalk 2
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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
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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:
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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.
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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)
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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.
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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!
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How long did you smoke the ribs for? and what method did you use?
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I used the 3-2-1 method.
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.
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that brisket looks dead.
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.
i use the jumbo lump canned meat from costco. it's pretty good.
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could you use fresh japs in that?
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sure you could, i used pickled but fresh would be even better. they'd cook down in the cheese anyway.
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that brisket looks dead.
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.
i use the jumbo lump canned meat from costco. it's pretty good.
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.
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O man, made some delicious grilled bbq chicken tonight.
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.
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I really like kale, but it gives me the worst gas in the history of flatulence.
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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.
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Currently in line @ Pecan Lodge
It opens at 11 and we are about 50h in line (arrived at 9:45)
Will post pics later
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Smoking three chickens and three babybacks today. Do you guys wrap your birds at any point?
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nope but hopefully you put some oil on the rough rider, helps make the skin crisp up and brown
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got to Pecan Lodge today at about 9:45, there were already about 50 ppl in line for the 11 opening so my wife grabbed a place in line and I went looking for Lurlene, found her
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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
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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
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beef, jalapeno and cheddar sausage; left me wanting and thinking should have stuck with their regular sausage
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pork ribs, looked great with great flavor but a little dry; collards were probably the best I've had
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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
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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
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ya i had read about the new register/line skip thing last week, wouldn't apply to me though, i can't eat 5 lbs of meat.
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.
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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
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LBBQIQ: am I wrong for liking Hard Eight?
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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.
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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:
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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
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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
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that works pretty well. when i do it i just do the same thing as if i were smoking them, using the foil method then sauce then grill.
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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
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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
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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.
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did you do them beer can style? they're gonna be great. smoked chicken is super pud and turns out great, makes great chicken salad with the leftovers.
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.
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I kinda decided to do this last minute and didn't have the beer cans to set it up(beer bottle snob here). Def what to try that next go round.
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.
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you don't want those fuckers touching
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you don't want those fuckers touching
they're not on the grill yet :shakesfist:
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you don't want those fuckers touching
Yeah, separated on the grill and out of the pan as we type.
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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.
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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.
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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
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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.
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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
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do people who love Q ever wonder why people from elite culinary cultures don't love Q?
because its not that good
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Oh, and I am shitfaced as I've had a bottle of chard and 8 fingers of scotch
Happy birthday to me you lovable emaw phaggots (not that there is anything wrong with that)
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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.
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you're not a barbarian, you just really like horse radish
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bbq is to food as country is to music
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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
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it bothers me when people fawn over something that isn't that great, if you haven't noticed
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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
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Putting some chicken wings, and some of these babies on the grill right now.
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Midnight? Don't care.
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Will you two dorks stop ruining my thread with you philosophical bullshit? K thx.
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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
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Kim carnes tongue is Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!)
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Kim's master troll. It's the end. Thank you for your service Kim. The end.
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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.
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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.
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O. M. G.
THIS IS SO CRAZY AS MY NAME REALLY IS AARON
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for the record, i did NOT bookie pimp you :horrorsurprise:
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O. M. G.
THIS IS SO CRAZY AS MY NAME REALLY IS AARON
Such amazing things happen on goE. :dance:
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for the record, i did NOT bookie pimp you :horrorsurprise:
Looking for the the correct emotion/response to display here
I got nothing
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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.
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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?
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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.
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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.
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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.
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Got this guy on the smoker right now. Trying out my own rub too.
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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?
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Got this guy on the smoker right now. Trying out my own rub too.
What is this guy? Is that a butt? :dunno:
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looks like a giant scab with oregano on it
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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.
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looks like a giant scab with oregano on it
Nailed it.
Extraordinary ability
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Got this guy on the smoker right now. Trying out my own rub too.
What is this guy? Is that a butt? :dunno:
Brisket
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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.
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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.
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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.
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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.
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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.
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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.
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like I said, thats the worst that could happen. Sky is obviously the limit here re: the best.
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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.
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Looks good CNS, can't wait to see the finished product :lick:
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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
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I forgot to take pics before slicing it up.
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.
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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.
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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
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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.
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Reverse makes a lot more sense for big cuts like tri tip or a big roast.
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so sorry for the bump without any smoked meat porn, I'll make up for it in the future
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
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AST is one of my heros.
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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
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Seriously. I would love to be able to do that.
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Anybody ever tried chimichurri on a trip tip?
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AST are you going to be catering large events only? I'm hoping a DFW food truck is in the works :excited:
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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
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Anybody ever tried chimichurri on a trip tip?
good chimichurri is good with any beef. bad is always bad.
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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?
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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
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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.
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I am fiddling around with the idea of being set up every saturday at a farmers market though
vs Pecan Lodge :horrorsurprise:
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I am fiddling around with the idea of being set up every saturday at a farmers market though
vs Pecan Lodge :horrorsurprise:
different farmers market
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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?
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you don't cook brisket to temp
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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.
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... 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:
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i got your smart meat management right here, TheFormerKCCat
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Clams, is your brisket pulled specifically on time/temp/and past experience, or do you do some other check for tenderness?
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i use the fork method; this site dictates a done brisket cooking to 188-190 degrees
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.
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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.
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So with football season starting this weekend what is everyone planning on smoking this weekend. I might take the plunge and throw on my first brisket. :excited:
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I periodically open this thread and just scroll through the page super fast only stopping on pictures. so, if you want me to read something you write include a picture of some food is basically what I'm saying.
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i got your smart meat management right here, TheFormerKCCat
:fatty:
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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
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i got your smart meat management right here, TheFormerKCCat
:fatty:
You're right, its not cheating, it just always feels that way.
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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.
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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.
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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
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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.
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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.
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Also, swiss melts pretty well. Maybe use it as part of a fondue?
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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.
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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.
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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
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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.
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:popcorn:
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Godamnit, I'm having pizza hit too.
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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.
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Stuffed crust and Newcastle, rough rider.
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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
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seriously though, I post pics & give instructions in order that those that want to try it sometime can
please don't take this from me as it is the only intrinsic value I add to gE
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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!
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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.
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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
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don't smoke oysters! steam them in white wine
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just finished sampling a concoction that I will be paring with my smoked chicken enchiladas later
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
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just finished sampling a concoction that I will be paring with my smoked chicken enchiladas later
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
Been to Oban and toured the distillery. I have a bottle of it but it's a bit too smokey/petey for me.
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i should make you some food and you should give me that bottle imo EuroCat
oban distillery is on my bucket list and i am jealous
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you know what i did yesterday, guys? i took a pork loin and then cut it down the middle so instead of one big fat pork loin, i had two skinnier but same length pork loins. then i marinated one in walkerswood jerk marinade (bitb) and the other in a bbq rub and then bacon wrapped that bbq rubbed sob and sprinkled some sugar all over it. smoker w/ mesquite for about two hours. boom. they were both really good you guys and i am sitting pretty with a bunch of leftovers.
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that sounds pretty yummy r.d.
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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.
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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
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Smoking my first brisket today. It's all wrapped up now resting. I'm still very nervous to cut into it. I hope it turned out well. Here are a few pictures to old me over until it's time to actually slice this thing up.
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:
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oh man you hockey-pucked that thing real good for your 1st briskey, nicely done and i hope there are more pics
did you cook to temp or to feel
:crossfingers: to feel
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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:
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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
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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.
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i wonder if there is anyone in the world that likes the taste of jerk more than rdaris? i wouldn't be surprised if that's half the reason he never goes to tokyo.
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chicken coming off and rack of lamb and veggies going on
(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
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Still waiting, still drinking. I love me some Yuengling. Thanks to my friends from the East!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FKAv2nPQ.jpg&hash=d80da22813d629e331b34ee7fd3b211f01178a0e)
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So I need to practice carving these things, and taking photos. But here are some payoff pictures. Enjoy!
(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
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that looks pretty darn good for a 1st brisket, or any brisket
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
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smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist
(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
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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)
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Great stuff, guys. Makes me envious (can't cook worth a damn) and uncontrollably hungry! :lick:
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nothing racist going on there ast
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F09%2F02%2Fedubuve8.jpg&hash=30a1845473edfe79cf05642973176e92953a03e1)
Pork loin done and resting.
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:drool:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F09%2F02%2Fha4u2u6u.jpg&hash=dbbd2e7790c51e315e55dd3cb7ac7fbf6ce9eba5) brisket finished and done resting.
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.
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:billdance:
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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
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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?
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The inside of the smoker gets super nasty when used. I clean all the residue off of the inside of the smoker. Also, the water pan is as disgusting as you can imagine.
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Before you say that I shouldn't be doing thos and that it is seasoning the smoker, its not. The weber is enamel covered and doesn't take seasoning. I don't want to chance it molding up or coming off during another smoke and effecting the food.
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more power to you, i guess. I only clean the grates, and sometimes the lid just so stuff doesn't fall off onto the food. So far i haven't had any issues with mold.
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wouldn't the heat kill anything you aren't interested in eating? eventually anyways.
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Great question, Sys. I don't worry about this on my has grill for this reason, but my smoker never gets above 235 or so. So I don't think that is hot enough to kill it all off. Could be wrong though.
Also, cleaning it keeps it from smelling. Week old smoker residue is stinky.
Sent from my KFTT using Tapatalk 2
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i guess i probably don't know what a smoker is.
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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
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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?
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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.
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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
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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.
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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.
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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.
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.
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i get a crap ton of mold in my BGE. but i usually have mine lit for 45-60 mins before putting food on it to burn off the bad gasses from the lump hardwood.
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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.
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don't be so sure, after you have a couple of lil breads and taking them anywhere becomes a major pita you may reevaluate. also, a smoker is like any hobby - it is easy to take the fun out of it by going overboard with the research on the internet.
Not everyone is going to cook like AST but it is still fun to mess around make something that isn't half bad.
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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.
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Welp. Got a 12lb brisket on the smoker. 1st packer i've done.
YOLO.
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you can do it ww
Use the schwartz
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you can do it ww
Use the schwartz
?
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you can do it ww
Use the schwartz
?
May the schwartz be with you?
Spaceballs?
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well this is embarrassing for dub dubs. hope your brisket turns out better!
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i think over trimmed it. ahh well. Will wrap later.
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just purchased my new toy/moneymaker today and will be picking it up on Thursday
(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
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what style of willie rampant are you going to stencil over texas? lynch mob?, genuine old style? lots of good choices.
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if it was just a hobby, those would be great choices, probably go with old school willie but alas it is for business so i will either leave the texas logo since i live and am doing business in texas or i will replace it with mine own logo
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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)
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I would eat that big pile of point in a heartbeat
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hey thanks AS.
Also, i googled your schwartz joke earlier. So i get it now!
:D
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dub dubs, if for no other reason than pop culture knowledge, you should probably watch the movie
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Will do, for you Tobias.
Yup, flat was dry, def. not picture worthy. Ahh well.
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:cry:
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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).
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Will do, for you Tobias.
Yup, flat was dry, def. not picture worthy. Ahh well.
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"
http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319 (http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319)
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It will make amazing chili
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Will do, for you Tobias.
Yup, flat was dry, def. not picture worthy. Ahh well.
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"
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.
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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/)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130912_142556_zpsd0b3bff9.jpg&hash=85980a723f6cdfea8303b289a304d6f15e3a838c) (http://s60.photobucket.com/user/poimen/media/20130912_142556_zpsd0b3bff9.jpg.html)
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)
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outstanding AS. outstanding.
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I want one of those
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WW you make me :blush:
get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch
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Beautiful
Sent from my KFTT using Tapatalk 2
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WW you make me :blush:
get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch
someday
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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)
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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!!!
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That is a great setup. Very nice.
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Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F09%2F14%2Fuvamutub.jpg&hash=6e3c61a159e510165c20c078d1d48d1e744a69b3)
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that looks great to me. also, Dillons has st Louis style ribs for 2.49/pound this week. pretty good real.
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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:
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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?
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Whelp I threw on a 8 lbs Boston Butt at midnight. I'll be taking it off tomorrow morning for a fun day filled with nothing but football, bbq, and beer.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F4xKmmeM.jpg%3F1%3F6575&hash=7c3fd41bc09c3f611f18df18dace95a4eedfd75e)
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Great pic ktp. :dubious:
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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?
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.
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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
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temp on your brisket?
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225ish
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will there be a big difference in cooking time between the 3 briskets?
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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:
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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
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brisky on schedule
(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)
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did you drop those birds in cns casey's yard?
(would eat)
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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
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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:
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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.
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Smoking some Wild boar next weekend. You guys ever do any of that? Just treat it like reg pork, I assume....
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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?
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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
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welp, found my beef ribs
(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
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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.
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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.
what all are you off the animal are you cooking?
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Not sure yet. Either ham or loin and prob ribs.
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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)
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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
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just pulled 'em off the smoker and am setting down for the game
(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
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great stuff AS :love:
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Thanks dubdub
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)
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Nice job on those ribs.
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Nice job on those ribs.
Thanks buddy :Woot:
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great stuff AS :love:
appreciate it dubdub
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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:
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AST, that looks amazing. :drool:
thanks, I was drunk when I did that so you can use that as evidince
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Smoked a pork butt and a chicken today. Had a hard time regulating the temperature but it came out well. Roommates destroyed it before I could take any pictures though.
Not bad for my first try?
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If it gets destroyed, it is a sign that you are heading down the right path
Well that or you have friends that have weird cravings for bad food
The 1st scenario is highly more likely so well done amigo
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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.
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I never get a smoke ring either. Even when it has a lot of smoke flavor. Read on it and the ring is purely aesthetic from what I have found.
Sent from my KFTT using Tapatalk 2
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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
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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...
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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.
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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.
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"Oh no. i'm sure it's very good. it's just that i'm not really used to eating any meat that isn't part of the ring. i'll just have some of the potato salad. thanks anyway though."
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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
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I'd love to test this little theory for you, but I'll be damned if I'm gonna put my meat in unsalted.
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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
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On the next brisket, just salt one side. Should show that way.
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i want braveheart brisket pics next weekend, guys
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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?
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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.
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1. Bean sprouts
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.
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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.
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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
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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
Yeah. Meat or GTFO.
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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.
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Cire that lasagna sounds awesome, will have to try it sometime
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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.
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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
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Not saying a wedding reception is the best place to try things out, but i made a brisket that i substituted half of the normal seasoning with Curry seasonings (from parts, not the premixed crap from Dillons) and it was pretty awesome.
What kind of wood smoke will be gracing all those fallen beeves?
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mesquite all day long for this fool
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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:
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grass-fed, corn-finished?
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Now is as good a place as any to ask: Why the corn finishing?
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Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.
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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.
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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.
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it adds fat too them as the corn is generally slightly fermented. the japaneese do this to the point of basically feeding them beer the grain has fermented so much
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
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Just had the second best brisket ever yesterday. Slow Bone in Dallas. Good stuff.
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purely grass fed beef sucks, gotta have the corn finish.
I'm jealous you have a meat fridge. I don't even have a beer fridge.
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grass-fed, corn-finished is how basically every standard american steer is raised, then fattened. it's a weird thing to brag about.
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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
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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.
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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.
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My money is on sys's analysis.
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I rough ridin' love, LOVE! A good grass fed vs corn fed beef debate
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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.
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I rough ridin' love, LOVE! A good grass fed vs corn fed beef debate
:thumbs:
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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:
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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.
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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:
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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.
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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?
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:frown: it was just a big hunk of lean beef ok
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: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:
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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 whatevs
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
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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 whatevs
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
rough ridin' wedding DJamer's.
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That pisses me right off, AST. I get so tired of every swingin dick with a laptop and a microphone thinking he's the next Pauly D up there. These hacks aren't producing anything but bridezillas and shattered dreams.
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:
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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 whatevs
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
rough ridin' wedding DJamer's.
DJamer Wally getting his punches in when he can against gE.
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Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
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Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Pizza stone pizza
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Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Pizza stone pizza
and 'grats
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Got a 7 pound pork shoulder (Boston butt) marinating for the weekend.
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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.
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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
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'grats, what size did you get? i'd do a brisket. oi.
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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.
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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.
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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?
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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.
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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:
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Doing 4 slabs of spare ribs this Friday at the Lenexa Chili Festival. Two will be brined tonight. Two will be dry rubbed with Oklahoma Joe's spice rub (the actual stuff, not the store bought crap), one with a raspberry chipotle glaze, another with Blues Hog BBQ sauce.
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i love ribs. i overcook mine until they're falling off the bone and eat them and then drink a bunch while smiling.
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hey you eggheads in or around manhattan, go and do gE proud
http://www.energycentermanhattanpool.com/upcoming-events/what-is-an-eggfest.html?greeneggers=1
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It's been over a month since this thread has been touched and that makes me cry sad
Have a 10 lb ribeye roast on for prime rib tonite amongst friends
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Go fighting football wildcats ast out
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holy mother of god
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what are the tree branches for
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looks like you are copying cns's lawn clippings rub
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what are the tree branches for
What can I say other than I like to party
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I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
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I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
Dillons has 15lb'rs for $60 here in Wichita. Normally like $120 - $140.
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Guis guis, you are :kstategrad: now start acting as such
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I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday. Assuming they are super pud like chicken?
Also, update: my lawn rub was pretty good!
Rib roast is so fantastic sounding. crap's expensive, though.
Dillons has 15lb'rs for $60 here in Wichita. Normally like $120 - $140.
cryovac? I'd get one for that price, great deal
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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)
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Not my best effort but still ate until I got the meat sweats
(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)
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Holy crap, that looks great.
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Holy crap, that looks great like a slab of fat I threw on the grill and then dropped in the yard.
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Well, that just isn't nice.
Sent from my KFTT using Tapatalk 2
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:lol:
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Yeah I have to agree with hashtaglife here. Too much fat or gristle or whatever for this meat connoisseur. I can't see the appeal in a cut like that. Mouthful of cow chub? No thanks.
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You guys ever have prime rib....
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I'm just saying what it looks like, looks aren't everything. Probably tastes :lick:
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Why have prime rib when there's plenty of hot dogs in the frig :ROFL:
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Mouth feel tho.
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you morons don't deserve delicious prime rib goodness.
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you morons don't deserve delicious prime rib goodness.
At least that high quality crap they stock the Dillon's shelves with :lol:
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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.
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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.
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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.
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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.
takes me about 4 hrs
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I am only smoking the breast. No way I am dedicating more than a few hours. I mean, l
Love baked turkey a lot.
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i don't eat a lot of meat. don't know if i've even had prime rib before.
(i enjoy you guys posting pics and talking about meatstuffs, tho)
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boing!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fdarindines.com%2Fwp-content%2Fuploads%2F2010%2F06%2Fprime-rib.jpg&hash=632f530cdba0a17bcd12117a1e5f58d42dfb00e3)
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on the off chance the $4lb prime rib is real, I'll have to dig out the deep fried prime rib recipe I found a few years ago. i'm frying turkeys, so a prime rib would be easy to add in.
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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.
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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:
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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.
takes me about 4 hrs
How big of a bird? BGE?
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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.
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Good god,
I didn't know there were people that didn't like rib roast that lived.
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I usually fry the turkey. And Prime rib is great. I do have to confess I like the horseradish sauce on some of it though :cry:
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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
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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 tater tot prime rib was born.
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Also, lol at calling that fat riddled crap "prime."
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wow, taking a shot at tater tots, huh? well played, sir.
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Also, lol at calling that fat riddled crap "prime."
That is just what it is called
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It's pretty well established that the leaner the beef cut, the better the flavor.
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It's pretty well established that the leaner the beef cut, the better the flavor.
:confused:
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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)
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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.
takes me about 4 hrs
How big of a bird? BGE?
pretty small, 2 person type bird, maybe 10lbs?
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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)
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I'm going to throw on a ham on the smoker tomorrow morning. My family is celebrating Thanksgiving tomorrow & I'm providing the ham. I bought a precooked spiral cut after seeing people online have luck with it. I know it's not necessarily a pure way of smoking food, but I've read that it taste really good. :crossfingers:
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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.
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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
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poultry is so gross
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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.
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poultry is so gross
:sdeek:
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temp in the low 30's with rain turning to sleet for tonite's smoker run :shakesfist:
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Let me know details of your turkey smoke. I am smoking mine. Could use any and all pro-tips
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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
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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.
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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
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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.
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sweet CNS, can't wait to see the finished product
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
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I haven't done a turkey before, but have stuffed chickens with similar type stuff with great results. When I bake turkey breast, i stuff it with basically the same stuff minus the apple. Thought the apple would add some moisture and some sweetness.
Hope it isn't dry. Not opening it up until tomorrow, so will report back in then.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F11%2F24%2Fypy7aqe5.jpg&hash=755d0d82b23c18f58365f50e47fcb4e984154177)
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Is that supposed to be that crispy?
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:thumbsup:
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Is that supposed to be that crispy?
Will be able to tell you tomorrow after we eat it.
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The skin on the chickens i have smoked looks like that and the meat was super juicy and delish. :dunno:
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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.
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I went ahead and dropped the turkeys a couple hours early due to the weather
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)
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So are you going to just start up all night and binge your ass off?
Sent from my KFTT using Tapatalk 2
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So are you going to just start up all night and binge your ass off?
Sent from my KFTT using Tapatalk 2
:fatty:
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:thumbs:
Sent from my KFTT using Tapatalk 2
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My boys are frozen but the wintry precip held off last night
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)
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Guys, I just tried some of the turkey. Pretty good if you are in to that sort of thing.
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make sure the turkey isn't frozen when you drop it in the fryer
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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
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Its really cold out there :frown:
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Its really cold out there :frown:
we should just resolve to drink more brown whisky to get through the cold smokes
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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....
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Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?
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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
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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
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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 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.
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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)
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I appreciate the feedback, however, can't take your advice based on your b'splash, sorry, thank you, bye
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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.
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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:
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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:
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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
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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
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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.
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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.
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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:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140222_092709_zps29a819ff.jpg&hash=159a25b8d8d13e20b87cc24d2779b57ab5656b2e) (http://s60.photobucket.com/user/poimen/media/20140222_092709_zps29a819ff.jpg.html)
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:
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dinner with all the nieces and nephews(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140222_180629_zps8a050801.jpg&hash=30478075214ab776b3b2d8610ddde8b2eaea0022) (http://s60.photobucket.com/user/poimen/media/20140222_180629_zps8a050801.jpg.html)
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)
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Niiiiiiiiiiiiicccee
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Damn AST, those ribs look amazing
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thanks and thanks
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alexander supertramp, do you know anything about hog shanks?
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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
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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?
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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
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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...
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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
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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.
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you need to cook that crap at fattyfest
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you need to cook that crap at fattyfest
who are you talking to here
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sunny and nearly 60F today. smoked a couple racks of baby backs and downed a couple IPAs. :lick: :cheers:
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(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!!!
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I forgot to post this. Fried my first turkey in December. It turned out fantastic. I injected it the night before with just about everything in the spice cabinet, plus beer and rum. It turned out fantastic. The meat is so moist.
[attachment deleted by admin]
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it was pretty cold that day. the oil was at around 300 degrees, and four hours after i killed the heat and let the fryer sit outside, the oil was still over 100 degrees :sdeek:
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nicely done young mc
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(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:
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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.
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: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
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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
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Ha, it's a beast for sure. The tank is 3/16" thick so it does take awhile to get it up to temp.
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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
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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.
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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.
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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:
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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
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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.
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dinner tonite, grilled honey chile shrimp w/ bell peppers, pineapple & wild rice
(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)
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That looks great Ast. Next time maybe set the plate on your table instead tho
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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
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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?
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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.
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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.
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Dunno if this qualifies for this thread, but I've been slow cooking some pork butts lately and wow you guys.
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hey ast, sometimes you make food's i don't really like look really yummy.
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hey ast, sometimes you make food's i don't really like look really yummy.
:Woohoo:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140301_080136_zps31be767b.jpg&hash=26dd3305a199c46523f4d0522c1919adf23eb5a2) (http://s60.photobucket.com/user/poimen/media/20140301_080136_zps31be767b.jpg.html)
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)
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Beer battered?
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almost, beer soaked but other batter
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roasting coming along nicely
(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)
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Post pics after you've pulled the beef off the bone.
Also more ball pics!!! :excited:
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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
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fsouthparkstudios.mtvnimages.com%2Fimages%2Fshows%2Fsouthpark%2Fvertical_video%2Fseason_14%2Fsp_1414_clip01.jpg&hash=46661959a1a49b6dc615dd0f45206e15ff8b7c0b)
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(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.
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ast is so hot right now
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ast is so hot right now
:horrorsurprise:
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I would eat the crap out of that. Good work
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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?
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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.
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ast, unlike IRL you are free to talk about and cook pork in here (SafeZone ally) :emawkid:
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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.
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i just meant it from the standpoint of the texas beef mafia's chilling effect ;)
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i just meant it from the standpoint of the texas beef mafia's chilling effect ;)
:thumbsup:
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I would eat the crap out of that. Good work
thank you mm
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140302_110211_zpsf1dc2b61.jpg&hash=e537cf2f29d78f6a6c589d315010c06786dee278) (http://s60.photobucket.com/user/poimen/media/20140302_110211_zpsf1dc2b61.jpg.html)
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:
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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.
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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:
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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?
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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
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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.
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Let's chat about slowcookers you guys. Think I'm going to make some ribs or brisket tomorrow!
What fun!
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do it to it Dlew, you the man!
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Sunday supposed to be in the 50's. Been wanting to do a brisket for over a month.
Sent from my KFTT using Tapatalk
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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.
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Not a big fan of slow cooker ribs but brisket/roasts are the best.
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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:
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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:
My in-laws live in Kaufman.
Sent from my XT1080 using Tapatalk
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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:
My in-laws live in Kaufman.
Sent from my XT1080 using Tapatalk
i c
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I'm thinking of making pulled pork tacos this weekend for Fake Paddy's Day. I'm thinking of a nice spicy rub on the butt. Then I was thinking that I could make chili's honey chipolte sauce to drizzle over the top. I saw that AST just made some similar. Any advice anyone?
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I've used Taco seasoning before.
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I've used Taco seasoning before.
As a dry rub on the pork?
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i can post something later
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I've used Taco seasoning before.
chili seasoning works well too
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Was going to smoke some pork sirloin tip roasts yesterday: Cold and Rainy tho, didn't feel like it.
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I've used Taco seasoning before.
As a dry rub on the pork?
yeah
same with what clams said.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41e%252B8d5OBWL.jpg&hash=97a829eefeda5f383813b7871acc1748bed5bb17)
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.
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AST & other meat gurus - Have you ever made pastrami?
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.
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isn't pastrami just corned beef smoked?
Corned beef is already hitting the grocery stores for st paddy's day.
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isn't pastrami just corned beef smoked?
Corned beef is already hitting the grocery stores for st paddy's day.
not really.
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Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak
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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.
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i destroyed a schlotzki's pastrami & swiss on rye sandwich tonight for dinner /pryzbylewski
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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?
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slowcooking a pork shoulder (again) tomorrow. bought it from a butcher this time!
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Crock? Oven?
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Crock? Oven?
electric blanket
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slowcooking a pork shoulder (again) tomorrow. bought it from a butcher this time!
your butcher?
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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.
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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
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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
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."
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yup, low and slow. i'm hoping you took some pictures
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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.
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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.
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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.
Then what do i do with it?
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what are you wanting to do with it?
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I don't know - what should I do? I tried to reduce my last batch and thought about making some kind of a gravy or something, but it never got thick, even after i reduced it to about half of what it was and added flour. I put my finger in it to taste it and it tasted pretty good.
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.
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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
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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.
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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
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Liquid is cherry dr. pepper. The pork had garlic salt/pepper, Chili chowder, Onion chowder and Mesquite seasoning and fiery seasoning on it.
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Sounds like you have a base for a bbq sauce
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i honestly have no clue as i've never cooked with cherry dr pepper. i'd still try the starch thing if you want a gravy.
just don't put mentos in it
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Sounds like you have a base for a bbq sauce
Well I like the sound of this. Care to expand on how to do this? Is this basically just AST's starch deal?
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Yeah then just spoon some over the finished pulled meat.
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Sounds like you have a base for a bbq sauce
Well 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.
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have seen a lot of sauces include tamarind paste as well. could also use some hot sauce if you want more heat at the end.
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Sounds like you have a base for a bbq sauce
Well 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.
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wow, thanks asava. :thumbs:
will definitely do this next time (probably next week)!
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yeah, asava nailed the sauce. i was just giving advice for a simple gravy. you kansas boys and your sauces :runaway:
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How long did you cook that shoulder for, Dlew?
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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.
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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.
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Going to grill up some nice fillets and asparagus tonight :woot:
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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?
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Going to grill up some nice fillets and asparagus tonight :woot:
:drool:
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Buying a duck tonight. Going to smoke it and a brisket this weekend. Intrigued about the duck. Going to research a little on how to do that right.
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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.
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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
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Love duck and have never smoked on. Detailed recap would be great
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I'm all :excited: for this duck. I recently had roasted duck from Cacheral in Arlington with mango cinnamon sauce that was redic.
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Guys, I don't even know where to start w it. Gonna do some research on Smoking Meat Forums this week, so we'll see. I don't think I should brine it since duck is a fatty meat and shouldnt have any problem staying juicy, but I just don't know. I may buy two and do a standard poultry rub on one and maybe try something sweet and spicy on the other? Who knows.
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yeah, still expect great things.
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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.
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Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.
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Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.
send him a bill
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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.
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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:
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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)
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BOSS!
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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.
Same thing as last night but with scimecas Italian sausages
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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.
Same thing as last night but with scimecas Italian sausages
something about a picture and 1000 words something
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Yeah I've been doing a horrible job taking pics. Just get hungry and it gets dominated. Each night the taters haven't even made it inside. They become an app
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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.
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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
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I bought my duck way late, guys. Hoping it defrosts in time. :ohno:
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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
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you are on the verge of ruining my, and many others, weekend here
Yeah, what the heck, CNS?
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:runaway:
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picking up a butt, 2 brisket points & some pork ribs. gonna be some mean smoke rolling tonite
duck update plz
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cns is absolutely mumped on this duck thing
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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.
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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.
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:excited:
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that's clutch man
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just took some ribs and chick breasts out of the freezer. dunno if smoking tonight or tomorrow but will smoke. :Woohoo:
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see, now some people would be all like chicken breasts? why even bother dork. you smoke those? lamesville. honest to goodness though you guys i love em. just love em. a little bit of rudys rub and then about 275 for an hour or so until 160-165 then pull and let them sit for a bit and then slice them diagonal or whatever into slices. hot damn fellas.
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i mean like exactly rd, i didn't even bat an eye at your choices
why bake or grill when you can smoke
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This rick daris sounds like a crazy mother rough rider
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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!?!?
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stoking the coals, getting stoked
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F16%2Femede2e8.jpg&hash=b7a4ca1c7e76a2a0f4db86ed8e5bca11a99b2653)
At this rate these will end up better than that duck. Updates!
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Not smoking but I've made this duck and it was really really good. Might give you some ideas
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
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20 thighs and a rack of baby backs
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140315_133817_zpse32424aa.jpg&hash=59e5008c0cc5306c8a8000179c36769071e7028e) (http://s60.photobucket.com/user/poimen/media/20140315_133817_zpse32424aa.jpg.html)
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
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That looks great.
Sitting outside sipping a lagunitas smelling the apple wood right now
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140315_123614_zps8f285132.jpg&hash=adffbe6d76a9bbf6348fcd2a227f1e1313e3ae3f) (http://s60.photobucket.com/user/poimen/media/20140315_123614_zps8f285132.jpg.html)
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
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i don't even have a grill or smoker or anything but this is one of my favorite threads
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much better than my lunch (2 muffins)
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I need to convince my company to have AST cater like every week.
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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.
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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
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i love smoked chicken rd, and i don't think you're crazy at all.
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great work, everyone.
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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!
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i have a small george foreman grill. i make stuff on it sometimes.
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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
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(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:
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those ribs look tasty :thumbs:
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what turned out the best ast?
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the ribs were probably the best cooked pork ribs i've ever done but i wasn't big on the rub i used. butt was butt. had to be the brisket. served it on a Pain Au Levain bread with provolone and pickled red onions. nailed it, gonna be serving it for 60 in april
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I need to convince my company to have AST cater like every week.
yeah that would work out well for both of us
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Both on smoke now(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F16%2Fypezyhuh.jpg&hash=e54737882a66e83dc39cb4f8aef9c4d91bae3a4e)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F16%2Fy6u8y6uz.jpg&hash=f3d8fbc11ccfe6de205b668f6c4062e268cfbe9a)
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well, now we are making progress
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saw the rub and instantly went "CNS!" :emawkid:
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Wife threw out the celery, so I went a head and put a sliced jalapeno, onion, and bay leaf in the duck with onion chowder, celery salt, and jackstack poultry rup on the outside. I read a thinh online this week that recommended pulling the bird and putting it under the broiled for a few min to crisp skin.
Gettung excited for my soon to be late lunch.
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Pulled duck and putting it oven to finish per d00d online's instructions. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Fumesara3.jpg&hash=4989dfcfdb6f796bb28a38de549a2cd2cb835da0)
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That duck has a nice fat juicy ass. Congrats CNS
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papa tobias gave me a smoked ham from one of his pig hunts and I'm just kinda gnawing on it
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F17%2Fryvu6uba.jpg&hash=5ba5bb347ac235049a7e023ad9b7f5830f8072b1)
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Duck update: pretty fantastic, guys. That said, it is very very rich. If you don't like dark poultry meat, you probs won't like duck.
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)
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That looks absolutely amazing
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(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)
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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.
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nicely done CNS, I would eat the face off of that duck
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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)
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nice looking chickens you got there
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Jerk chicken and jerk pork are on the list to try this spring. Looks great
Sent from my KFTT using Tapatalk
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(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
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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?
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(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
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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
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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:
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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.
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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.
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.
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sorry ast, i just saw the dave chappelle episode about the itis last night and it was fresh in my mind.
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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)
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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
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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.
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.
laughed audibly at "smoked the night before and rewarmed"
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man. the ol' 4 year old evo just doesn't take pictures quite like she used to. some st louis style w/ asparagus and leftover fridge beer. the meat was a little too fall off the boney but otherwise pretty decent. used a hot dry rub and 3-2-1 but then when i wrapped i put cinnamon flavored applesauce in the bottom of the foil. left them w/ a pretty sweet taste. so much so that i had to put a little more rub on after finishing. interesting but probably will not repeat.
(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)
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Looks good, Rick!
gE is cultivating quite the group of bbq, smoking, grilling, etc-ers. Is there anything this site isn't the best at?
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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
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goEMAW needs a gEbbqteam.
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goEMAW needs a gEbbqteam.
Would consist of AST whipping ass while the rest of us drink.
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goEMAW needs a gEbbqteam.
Would consist of AST whipping ass while the rest of us drink.
yeah exactly sounds fantastic
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food looks great rick davis, keep it coming
goEMAW needs a gEbbqteam.
Would consist of AST whipping ass and drinkingwhile the rest of us drink.
correction in bold
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costco sells decent rack of lamb to use for chops. very easy in the smoker.
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costco sells decent rack of lamb to use for chops. very easy in the smoker.
So does Sams
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http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html
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?
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Two racks with 7 chops. I think it runs around $17. Don't really look at the price cause I'm :kstategrad: as eff.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F20%2F7a9u4ydy.jpg&hash=551b77ed619deb0ea7b3c3f346ecd18efd4fa877)
Smoked a corned beef this afternoon. Now Ruebans! (Sp?)
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(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
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FBIsjCSw.jpg&hash=c5b048c504c091abe59b1e28f7c8fe2d0027a57e)
Mexican BBQ steak tacos.
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(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
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lots of good food on this page. makes me feel bad about settling for earl campbell's hot links tonite...
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(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.
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GF visited her brother in North Dakota last weekend. He went ice fishing and caught a eff ton of perch then sent some back with her for me.
(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!
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:drool:
perch are so yummy
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F21%2Fa9e5y3e7.jpg&hash=ca173184d05f68a5b3e6e8e8047fe0ed5dccd9fc)
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: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...
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For the BGG owners out there- Anyone own a branded cedar table for them? My folks have an anniversary coming up and my Bros and I are planning on buying them an Egg and I thought we might as well get them a cabinet type thing as well. The table guy would look great on their patio but I'm concerned with the sides being so close to the wood. (I was super concerned with the base but I think I found thoae answers online already. TIA.
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: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.
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looks good boom
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
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jtksu check this BGE table build out
http://the-mainboard.com/index.php?threads/official-bbq-thread-redux-nom-nom-nom-nom.46342/page-295#post-11120452
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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
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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.
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: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"
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jtksu check this BGE table build out
http://the-mainboard.com/index.php?threads/official-bbq-thread-redux-nom-nom-nom-nom.46342/page-295#post-11120452
I think I May way a BGE just to make that sweet table to got with it
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Grilled chuck burger with goat cheese tonight. Oh man! Super simple but delish.
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: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)
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Why in the world would you put a grill in that?
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had bratwurst and grilled zucchini tonight (someone else made it of course) go cats
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had bratwurst and grilled zucchini tonight (someone else made it of course) go cats
I absolutely love food that someone else makes.
:drool:
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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
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: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.
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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)
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shots fired to the square vs circle plate debate
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: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.
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i don't even have a bge let alone have made a table for one. i mean i could but i'm drunk so not right now
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Burgers tonight.
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gonna have a tri tip for lunch and butt for dinner
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140406_080050_zps0cf37f06.jpg&hash=f65ac7c5891b4849089bf9256472be7ce6d0673f)
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What's the rub on the tri? Pics of the finish tia.
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What's the rub on the tri? Pics of the finish tia.
salt, pepper, garlic chowder, cayenne, ground thyme
no problem, pics to come
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Do you do a reverse sear on it or just let it go till MR?
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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!
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are you going to slice it or chop it?
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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.
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can't wait to see
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getting ready to pull the tri off, butt coming along nicely
(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
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Looks great. You have a little fry daddy for those rings or what?
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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
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Too much pine pollen for me to smoke right now, but had a pretty good shoulder last night at a friends house.
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.
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I like roasted sliced pork too
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F04%2F07%2Ftezaganu.jpg&hash=3f8a3f4624c92b281a3a7cf0b8d1f0377ce2cf48)
All meat kabobs. #teamroundplateeventhoughtheywereleftbyanoldroommate
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great job, fellas.
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Has anyone ever used pistachios in a rub? I have been thinking about chopping up some super fine and using it as a rub on something. Not sure what meat, or really anything else, but I am goung to try it out this summer. Thinking it needs to be pork or poultry, though. Thoughts?
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butt off the smoker and resting
(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
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CNS here is some pork made with a pistachio pesto. i would like to hear and see your results though when you get around to it. part of the fun of cooking is coming up with something new.
http://www.bbq-brethren.com/forum/showthread.php?t=122056
great looking meat BR
thanks ww
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I just gained 3 lbs by reading what was posted today :lick:
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Is there anything better between two buns than pulled pork and slaw? The numbers I'm seeing suggest not.
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Butt rub
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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
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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.
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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.
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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.
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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
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K guys thx might toss that tank in the shootin stuff pile. :Carl:
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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.
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got 40lbs of butt dropping at 10pm
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140411_160801_zps0b70d3d5.jpg&hash=67d5375457db2213fa51c98f04a996ee7f220c03)
:impatient:
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Will be grilling lots of brats this weekend. Basil Walnut, Chardonnay Dijon, and Chianti Mozzarella
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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)
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Oh dang. That's a lot o meat. I was thinking about some local pig sausages today. Or maybe some scimecas italians
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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:
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i'm going to grill some wings today that would put anything AS has made to shame.
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i'm going to grill some wings today that would put anything AS has made to shame.
Wingstreet!
Sent from my KFTT using Tapatalk
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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)?
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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:
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Two Food Show Thoughts:
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?
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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:
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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
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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?
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bbq people are the absolute worst
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its like, hey we can't cook, so we're just going to throw our really salty shitty cuts of meat on the grill for 12 hours and pretend like its the best thing ever.
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seriously though u guys, bbq is ok, but its really overrated in certain parts of the country
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eff off KC, don't hijack my request for grilling advice
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
do you know how to grill a standing rub roast? if not, kindly GTFOFMT
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
do you know how to grill a standing rub roast? if not, kindly GTFOFMT
grill? lol
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
do you know how to grill a standing rub roast? if not, kindly GTFOFMT
grill? lol
its #3 at the top there, use your words.
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
do you know how to grill a standing rub roast? if not, kindly GTFOFMT
grill? lol
its #3 at the top there, use your words.
:lol:
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eff off KC, don't hijack my request for grilling advice
idk what you're saying but shut the eff up
do you know how to grill a standing rub roast? if not, kindly GTFOFMT
grill? lol
its #3 at the top there, use your words.
:lol:
I wish I could think of a word terrible enough to describe you.
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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)
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that's not a grill, that's a CNS bait trap
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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:
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Just mowed, guys. Time to cook something!
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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:
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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. :)
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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:
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just dropped some wet aged prime beef short ribs
(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
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I'm going to cook a 2 lb sausage fatty tomorrow morning. Planning on filling with red bell, mushroom, onion and Jack cheese.
I've never done one. Any suggestions?
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i wish i could help but i've never done a fatty :bang:
idk why, i just haven't. godspeed Cire.
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just dropped 2 choice packers on, shortribs getting ready to come off
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140419_200648_zps18f06388.jpg&hash=aea59a03ffeae20a845eb7588671abd8b41c9729)
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i grilled some scimeca's brats tonight. totally dominated them, i'm back in my groove.
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i grilled some scimeca's brats tonight. totally dominated them, i'm back in my groove.
:thumbsup:
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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)
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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.
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Not doing a bacon weave.
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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!
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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.
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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.
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isn't smoking meat just the best thing ever guys :excited:
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AST, devise a way to freeze and ship well, then feed the many.
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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!
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just dropped 2 chickens and about 30lb spareribs
(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)
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just about there
(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)
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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)
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.
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I got some BearClaws. Makes pulling pork a dream.
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Actually my mom had them when I went home a few weeks ago and I said, "mom, you never make any pulled meat. you should give these to me." and she did!
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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.
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will answer questions this evening guys, working on a time crunch now
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AST's donation to Fattyfest should be the rights to serve as his apprentice in training on weekends for like a month or something.
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My fatty was incredibly good. Sorry no pics but my god ast you've got to dabble.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140420_115452_zps3af34c7c.jpg&hash=4b65925faee2510623185ad6b3589e423aa0eae7)
(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)
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family is late for easter so i can talk
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:
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I mean from a catering standpoint the fatty that I made was really good and very cheap and easy. Looked pretty too.
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I mean from a catering standpoint the fatty that I made was really good and very cheap and easy. Looked pretty too.
:thumbs:
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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)
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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.
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Grilled a leg of lamb today
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2Fsaxhg8.jpg&hash=fef492dd060f92839f902ec1aa34e7b7603431e6)
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damn son
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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.
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my second go at a smoked ribeye roast
(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.
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This all just looks incredible you guys :drool:
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outstanding lamb and roast, excited to see the other roast as well when finished.
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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?
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True story: I lived with AST for a whole school year and he never cooked anything more that scrambled eggs mixed with ranch dressing.
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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
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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
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That is indeed a charbroil duo! For the price, its a fantastic grill.
(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)
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looks good man, looks good
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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)
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.
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.
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Thanks, I'm thinking a trip to bicklemeyers or mcgonigles would probably be my best bet in kc
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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)
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Looking online there doesn't exist a picture of beef ribs that looks better than asts
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BR what part of town are you in?
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Northland by briarcliff.
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i don't know of any butcher up there. local pig is probably the closest, would be worth a try asking them to get you some. sometimes they can be dickheads though.
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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.
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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)
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.
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.
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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.
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thanks asava
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"
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thanks asava
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"
Thanks
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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.
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so, what's going on the grill/smoker this weekend guys?
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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.
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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
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12 lbs of picnic shoulder
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:Woot:
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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)
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Do you eat this throughout the week or do you have a family of twelve?
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family of 2, eat some throughout the week, give some away, it's different every time.
today is a guys bbq, maverick watching party
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oh, and i sell some of it to
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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:
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family of 2, eat some throughout the week, give some away, it's different every time.
today is a guys bbq, maverick watching party
Cool. I just see all the meat you cook and those questions run through my brain.
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getting closer
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_100445_zps04644fad.jpg&hash=dd7a252667cc7ee37f0c05ba63cd0c11898df2bd)
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Yum!
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do you get the BBQ burps, AST? I get them pretty bad and i'd have them constantly if i ate as much BBQ as you did.
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on occasion but not as much as you might think
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i mean seriously, if you aren't Q'ing are you really living? are you, really?!
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If I ate that much BBQ, I wouldn't be living long anyway. #HeartDisease
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every 6 months when i get my check-up my doctor says my blood pressure and cholesterol are great. do you think he's on the take from big beef and big pork? :sdeek:
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That or Big BBQ.
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:sdeek: :sdeek: :sdeek:
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:lol:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140426_141012_zpsccda5a71.jpg&hash=72a052e855ab0aa920a811a252a3bb555f9636b6)
(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.
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Guess what ast? I love you.
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Guess what ast? I love you.
that's so sweet of you
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I want to go to AST's house eat tons of meat and then clog up his toilet.
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i have those new fancy uncloggable toilets so give it your best shot buddy :lol:
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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.
(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)
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:Woohoo:
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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.
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9 hours for a 9 lb brisket cooking at b/w 195-240 seems really fast. was it done? like- pull apart tender done?
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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.
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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.
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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.
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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.
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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.
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i grilled a humongous bone-in ribeye from local pig and it was like 85% fat. i was pretty disappointed. :frown:
but i also grilled some of their chicken legs and jalepeno bacon and that was amazing :drool:
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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.
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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
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CNS that sounds outstanding
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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.
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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.
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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.
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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.
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Embarking on a little overnight smoke. This 8-9 # butt went on at just after 9pm. It'll run all night long. I'll pull it off the smoker sometime tomorrow morning and stuff it in a cooler for an hour or two. If it turns out to be worth the weight of the meat, I'll post some pulled pics here.
Also, looking at this picture it might just be time to clean my smoker. YUCK
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FLW04ZRf.jpg&hash=45d9916980d96c181fe291b00d4898eaefda3b88)
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: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
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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)
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oh man, looking really good there bud
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: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?
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i occasionally spray it down with water but never a deep clean. idk, i'm just stumbling through this bbq thing same as everyone else. the biggest care i take of the smoker is the grates, i brush them before and after cooks. everythjng else is just character to me.
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: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
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: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)
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I didn't get a great picture, but you get the idea.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FFksS4m7.jpg&hash=386c091794364ce9b962b59f5d0bb38a762b9f3e)
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In cozumel now. Took a cab to the non tourist area of town and there was a guy with a store front the size of my walkin closet at home. Half of his shop was taken up by a huge brick wood fire rotisserie spinning 3 spits at a time each holding like a dozen birds.
He cuts it up with huge ass shears, drops it on the one table in the joint along with some rice, corn tortillas, and salsa. It was top two or three chicken I ever had.
The rub was light bur just slightly spicy. I am going to figure this recipe out and perfect it. It was so good, you guys. I feel silly for saying that because it is almost impossible to screw up chicken, but It was amazing.
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Good luck with the diarrhea
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BBQ Pitmasters (Memphis) did some very large butts on the show last night in about 8 hours, well 10 total. 2 hours prep and sit, then 4 hours on the smoke, then 4 hours wrapped. 1 guy re-injected for the wrap. All got their meat up to 195 in about 8 hours.
The judges pretty much raved about all 3, but the 2 time injection guy won.
The week before, the KC guys had all beef, which is much harder IMO than pork. Brisket and Beef ribs can get way off the reservation in a hurry if you're not all over it.
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ya there's a lot of pros who cook at high temps, it's kind of a thing right the past couple of years
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Good luck with the diarrhea
Was yesterday, so, all is good.
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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.
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Good luck with the diarrhea
Was yesterday, so, all is good.
That's what it wants you to think
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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)
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nice cooks today guys, all looks delicious
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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.)
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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:
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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?
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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.
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I want that powercat cutting board, where did you get it?
Garage sale find by mrstdaver
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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.
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Anyone ever done a smoked Chuck roast
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Anyone ever done a smoked Chuck roast
No, but have been wanting to try it. Try it and let us know.
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Anyone ever done a smoked Chuck roast
I hear it does well with a reverse cire.
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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.
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I was thinking pulled for tacos but read a lot about slicing like brisket.
I've got a very large arm roast in the freezer, arm is like a Chuck right?
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I like to cook chuck roasts like prime rib, to a nice medium rare, then slice them thin into homemade deli meats
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I smoked a chuck roast once a couple years ago. Treated it like brisket and then pulled it. It turned out okay, but didn't pull as easily as pork and wasn't as good as brisket. Would be interested to hear if it turns out better for you.
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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
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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.
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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!
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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?
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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
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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.
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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!
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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?
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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.
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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.
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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.
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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: )
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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
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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!
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Spracne and yard dog know each other. Sometimes I think they should get a room.
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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!
(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)
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waks- make sure to post pics in here or the cooking thread whenever you make that goose
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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:
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Depends what kind of smokey flavor you prefer.
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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?
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it doesn't matter, unless you are smoking every day, you can't really tell. problem, imo with the traegar is you can't get a very smokey flavor in the meat. but maybe i'm a dumbass using the wrong pellets (hickory)
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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
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mesquite and hickory are strong. i'd tell you to start with pecan/hickory or oak mix for brisket, apple/cherry for pork.
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Thanks, guys!! Very helpful...
:thumbsup:
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I use hickory as a base for pretty much everything I have smoked so far. For beef, lately, I have been adding a decent amount of mesquite. For chicken and pork I use cherry and/or apple on top of the hickory.
Haven't used oak yet personally, but have had plenty of food cooked with it and like it.
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Pecan is very good with beef
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Pecan is very good with beef
Will try.
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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:
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Try grinding up some good whole bean dark coffee and mixing a little in to the rub on brisket. Its super good.
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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.
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texas = mesquite
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i kinda want to try the whole franklin/john mueller/etc "tailgate in line for bbq" experience. sounds like it would be a pain in the ass to deal with all the time tho
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texas = mesquite
stud post
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texas = mesquite
I think you may be confused because of Mesquite, TX.
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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.
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pecan, mesquite, hickory and oak are all prevalent. I was raised on oak, and that's probably a regional preference that derived from what was around.
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I like oak alot but don't find it a lot
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I'm kind of partial to Osage orange.
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I'm kind of partial to Osage orange.
:lol:
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;)
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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.
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texas = OVERRATED
FYP
KC = For The Win :Woot:
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texas = OVERRATED
FYP
KC = For The Win :Woot:
Pretty controversial stance, here.
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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:
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Yeah, I was doing that thing where you say something but actually mean the exact opposite.
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I think Texas BBQ is better than KC's.
Pecan Lodge is the greatest thing ever.
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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)
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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
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I want supertramps opinion. I feel like he would have great insights
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Reporting back...
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:
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ya two pieces of meat cook to the time of the individual pieces, not the aggregate of the two.
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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:
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I want supertramps opinion. I feel like he would have great insights
what would you like an opinion on good sir?
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Texas BBQ vs KC.
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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.
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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
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Wow, that is unheard of. You should win a James beard award.
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KC, i'll cook you a meal sometime, so you don't have to be so grumpy all the time.
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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.
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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.
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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.
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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)
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Nice
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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.
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Why buy a ribeye then? why not just get a cut of steak that you like?
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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.
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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.
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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.
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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:
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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:
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Grass fed sucks tho.
Sent from my SPH-L710 using Tapatalk
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I feed my cows bread.
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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
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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.
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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.
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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?
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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
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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.
BP and emo having a beef
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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)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1205.photobucket.com%2Falbums%2Fbb434%2Fcdubyoo242%2Frandom%2520stuff%2FCC933206-BAB0-4BB4-95F7-20E1EC097DFF.jpg&hash=c86dda791116dd8b08a05f7aed1f9ece1e661263) (http://s1205.photobucket.com/user/cdubyoo242/media/random%20stuff/CC933206-BAB0-4BB4-95F7-20E1EC097DFF.jpg.html)
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I would eat that
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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.
BP and emo having a beef
Well played.
:thumbsup:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2Fb8s4eb.jpg&hash=8b6a178552f811c2eaf29d53c5ead77052929381)
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:
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oooh, that looky good tdaver
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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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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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Sure buddy
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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?
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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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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
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Chuck roast with taco rub salt and pepper. This was 3 hours in. Going to foil with some broth and steam till fall apart
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Had some duck and pancetta sausages from the Douglas Avenue Chop Shop. rough ridin' amazing.
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looking good Cire
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It was really good. Foiled with some onions and a little broth. Pulled with corn tortilla onion cilantro lime and guac. It was delicious
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http://en.wikipedia.org/wiki/Turnspit_Dog
A dog bread to cook meat.
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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?
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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.
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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.
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I used to have an off brand 7-in-1 type bullet that used gas or charcoal. Back then I had always read that similar smokers should have wood soaked prior to use. However, I have never done that. It would make sense to me if it was really small shavings or something, though. I have a Weber Smokey Mountain now and still don't soak anything(lump wood or shavings).
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:
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the little tiny chips are supposed to be soaked or they burn up too fast.
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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.
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Had some great burnt ends at lunch today.
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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?)
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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
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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?
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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.
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I think i've narrowed it down to a fuel problem. I've been dumping a whole chimney into the fire box, and that was it. I should use the chimney and then fill the fire box up with unlit coals, no?
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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.
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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:
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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.
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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.
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Definitely cannot afford a BGE, but getting the weekend started nicely with some chicken on the grill. Did some veggies, potatoes, and then stuck the smoker box in to do the chicken with some applewood. Turned out amazingly well, pics are lacking by here they are...
(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)
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would smash
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Is that seared pineapple? :drool:
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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.
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Is that seared pineapple? :drool:
It WAS seared pineapple, yes. Haha. Went great with the applewood smoked chicken.
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that is some might fine looking grub cDubya
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)
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Is it any coincidence that AST is growing a yeard, the same time he's gotten into craft beers? I bet he opens his own brew pub within 3 years.
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Grilled up some bass I caught the other day (not really grilled tho since I just wrapped them in foil and put them on the grill).
Served with some grilled kale(from my garden and carrots (from the store) along with a side dish of garlic bread (from price chopper)
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Which reminds me, anyone know how to cook some fish on a grill (besides salmon on a wood plank)?
I usually just wrap in in foil but I feel I might as well be using the oven.
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I have thought about using a cast iron skillet for fish on the grill and/or smoker but haven't tried it yet.
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They make pans of all sorts of sizes and depths, all with holes or slots in them, made to go on the grill. I have a large 1.5"ish deep skillet I use to grill a bunch of veggies and shrimp dishes. Also, they make baskets that you clamp your fish in(look like small raquets that your fish literally go inside, then just flip the basket when you want to flip the fish, and when done, you unclasp the basket and take out the fish.
There are a bunch of ways you could go at it.
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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?
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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
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I season roasts with it and like the outcome. Wondering if it would be too strong like this though. Will try it out next time
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was really good, didn't get a pic of everything
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140526_175158_zps90117a04.jpg&hash=a5dd759102b895173ab4d097aab37036988374e5)
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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.
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did the egg act right?
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did the egg act right?
Why? Are u planning on towing your egg to Colorado and using it soon? I swear
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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.
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remember that the bge dome temp (thermometer) is 40-50 degrees higher than the grill temp, where your meat is
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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?
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ya heat rises.
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.
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I'm buying a new grill this week. my 10 year old charbroil finally died. I need a fast cooker so propane. someone tell me the best one. tia.
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duh weber genesis e-330
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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?
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duh weber genesis e-330
ok, t-y
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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
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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
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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
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duh weber genesis e-330
ok, t-y
Yep. I have the Genesis and it is fantastic.
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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:
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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.
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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.
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i suppose you could pin in down or something. or have a breakaway connection that doesnt leak if it pulls out
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propane tanks. what a hassle, huh guys?
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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!)
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everything, even propane, has its place. except non-lump charcoal like kingsford.
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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.
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 thru
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Just install a valve on the meter/line and run a rubber supply line from your grill to it. That way you just shut off/on that supply valve when you want to grill some meat goat shanks.
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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?
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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).
It's about 3 lb roast if that helps at all.
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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).
It's about 3 lb roast if that helps at all.
Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
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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).
It's about 3 lb roast if that helps at all.
Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
is that you you like your pot roast, dumbass?
cook that bitch until it's 195
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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).
It's about 3 lb roast if that helps at all.
Just buy a remote probe thermometer. Set alarm for an internal temp of 135 (med rare) pull when it goes off.
This helps me very little...
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temp 250, time about 5 hours
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temp 250, time about 5 hours
Muchas gracias, amigo!!
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de nada. treat it like a brisket b/c it will cook like one, be careful of overcooking it and drying it out.
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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)
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that's awesome
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clams, I'm going to buy that grill you said tomorrow! :surprised:
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de nada. treat it like a brisket b/c it will cook like one, be careful of overcooking it and drying it out.
:thumbs:
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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.
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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.
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Got sdbro coming over right now and we're gonna go get it.
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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:
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Good advice given on which grill to buy.
Gonna win 'em all!
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sounds like slobber is a member of the genesis elite mafia (gem)
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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:
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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:
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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
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obligatory (not smoked or grilled, sorry)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F03%2Fyby6a3yb.jpg&hash=00e9d4eb660b6e334bc793e198b2b6f80840e37d)
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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
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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.
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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.
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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)
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just like that you became an elite chef sd
i don't know how but it works like that
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Elite rough ridin' cutting board and range there SD!
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Elite rough ridin' cutting board and range there SD!
thanks friend!
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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
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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.
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Did I miss the pics of Steve Dave's new kitchen and cat den man cave miller light crushing cat zone?
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(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
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(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!
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26lb's brisket and 19lb's butt been going overnight. brisket getting pulled at 3pm and butt at 4pm. have a hot carl.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140607_111842_zps295fd46f.jpg&hash=5d16a8bedf2020dd4dc59037736c74fd02ccc735)
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got a really good peruvian chicken recipe that's marinading right now for tomorrow.
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got a really good peruvian chicken recipe that's marinading right now for tomorrow.
love peruvian chicken. you doing whole or parts?
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speak more on this chicken that flew from peru pleez
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F08%2Fhuhatu5u.jpg&hash=b3880403b1fe5ecfa7dbfe3d925f155597aee4d3)
Sent from my SPH-L710 using Tapatalk
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yep, definitely gonna be trying that
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It's really good
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Slightly OT here guys, so please be patient. Any idea why I can only see like 75% of pics on this blog? I know I'm a bit behind on my membership fees but cutting out one fourth of pics seems pretty mean spirited.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F09%2F8ytasyta.jpg&hash=e8adcfa9bf1bc6cc962224e6a03a696c0b56b564)
Sent from my SPH-L710 using Tapatalk
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Thighs were perfect. Grilled the skin and then indirect with Apple wood.
Sent from my SPH-L710 using Tapatalk
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yeah buddy! that looks fantastic
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Pork loin
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F2ut5je0.jpg&hash=126deb03f4be222cb7a7b1bb028e67aa17322925)
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now i'm hungry again
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Mm, love a good pork loin. My dad makes one with a brandy glaze that is just perfect
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pork chops
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Just saw a Diners Drive Ins and Dives where they made pulled pork rubbed with Achiote Paste. They baked it, but I am going to try to smoke that on a chicken and maybe a pork shoulder this weekend*. Pretty excited about it. Going to mix it with some fresh squeezed orange juice and probably let the chicken sit with it for an hour or two.
*if my achiote paste delivers in time
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pollo yucatan w/ achiote
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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)
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how many bean sprouts do you lose through the grates?
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Very few.
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Looks good in any case
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would smash
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Did stuff stick to it? Did you use something to help that? Just seems like it would become a mess
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It is porcelain coated, but my old grill skillet isn't. I treated the new wok just like the old skillet (actually used both old and new tonight to grill up shrimp of a diff recipe for the kids) and spray pam on it right before loading it up. Sticky has never been an issue. There really isn't anything sticky in the mix until the very end as I am removing it from heat.
This recipe is one of my new favs.
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Didn't look, but anybody ever done a beef clod (shoulder)?
One you tube guy pretty much treated his like a prime rib, and smoked for about 24 hours, looked delicious.
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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?
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Kinda. Its a slightly new variation of what I posted a few weks ago.
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.
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Guys how do we feel about flavored brats?
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Guys how do we feel about flavored brats?
I am good with basically anything that is a brat.
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Guys how do we feel about flavored brats?
not a fan
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what do you mean flavored? arent they all flavored?
like jalapeno cheese? or like doritos locos tacos bratwurst?
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Well I had a pineapple flavored one this weekend and holy crap batman.
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Q'ing 20lbs of butt today for my daughter's bday party
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A chuck roast & an arm roast just off my smoker...
Look at that smoke ring on the arm I sliced to taste!!!
:drool:
[attachment deleted by admin]
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nice
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No leftovers :(
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F15%2Fdyga4uhe.jpg&hash=60666e138cd374719c8f3cdcc410719179787ce9)
Some beast meat...
Sent from my iPhone using Tapatalk
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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.
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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.
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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.
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Pork chops and asparagus tonight! I suck at asparagus but I was pleased with the pork chops!
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your pic didn't attach properly
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I grilled a hamburger yesterday and then I realized I didn't have any buns #locarbliving
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was it good
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your pic didn't attach properly
I was worried it wouldn't look that good :(
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will be grilling pork chops tomorrow.
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I KNOW YOU'VE GOT A PIC, YOU SOB!
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also, sounds tasty
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I KNOW YOU'VE GOT A PIC, YOU SOB!
I didn't eat them all, maybe I'll take a pic later!
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:thumbs:
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I grilled a hamburger yesterday and then I realized I didn't have any buns #locarbliving
Karma is a bitch.
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Ribs at the lake this weekend. Lots of brats and burgers too! Fanningbrag time- Ate breakfast in NYC. Will eat lunch in KC or Chicago. And will have dinner at the lake.
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guys you dont want a pic of 'meisters asparagus. it was not well cooked.
the pork chops looked delicious though. i had the second one after 'meister went to bed.
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50lbs brisket just dropped for a friend's hootenanny tomorrow
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
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Eats like a king, now drinks like a king. All hail to the king.
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Eats like a king, now drinks like a king. All hail to the king.
we are all kings of emaw my friend
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Do you rotate those as they cook?
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Do you rotate those as they cook?
yes, only about 4 times though on a 18 hr cook.
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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?
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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
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It better not rain tomorrow. :shakesfist: preemptively.
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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
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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)
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50lbs brisket just dropped for a friend's hootenanny tomorrow
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
Is this a Lang, Yoder, or what? Recommendation?
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50lbs brisket just dropped for a friend's hootenanny tomorrow
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140620_201000_zps756970b0.jpg&hash=9470717a79212e11892e7b9d067896c661e56409)
Is this a Lang, Yoder, or what? Recommendation?
this is an older model oklahoma joes, today equivalent would be something from horizon out of perry, oklahoma. some bass pro shops carry them.
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Thanks. I've been checking out the above mentioned in addition to the G2 Chub. Hadn't seen the Horizon but will look it up.
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Skirt steak
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2Faylniq.jpg&hash=8c7fd1828bde2c69f67d40ab4f6a9d916dcf4439)
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And boom goes the dynamite. :drool:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F06%2F26%2Farudyrar.jpg&hash=7e3f410852046865600641aa75aa39af20a3c439)
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
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well that just looks plain wonderful
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plate threw me off at first. thought you invented thighs and 'gus over milk
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well that just looks plain wonderful
:blush:
I'm getting there!
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2Ff4pb49.jpg&hash=80a8ea2be66ae7e007efd982601a0a82a02f8d27)
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Nice looking pies tdaver
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Nice looking pies tdaver
My folks throw Papa Murphys on their Traeger. :drool:
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Picked up some short ribs. How do I cook them?
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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)
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Thanks
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Thanks
anytime babe
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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)
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Couldn't beat the storms so I went with a braise
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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.
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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)
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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.
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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.
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smoking a bunch of pork tomorrow for lunch on Saturday, basically don't want to wake up too early Saturday to smoke, which i'd prefer, but binge and stuff.
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?
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i would put a drip pan under the pork butt while smoking. then pull tomorrow. then put in crock pot saturday with all the drippings to reheat. that's what i'd do if i was me.
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Posted in the 4th food an drink thread, but BP called me out on twitter, so I'm putting it here too...
(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)
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hnnnngggggghhhhhhh
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Making honey-sirracha chicken skewers with grilled sweet corn salad tonight. :excited:
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:drool:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F06%2Fy4ereqy5.jpg&hash=b89187db8f03218d1d095f4fc8bc7c6bd083f258)
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I over cooked some baby backs :(
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looks good xoc (except for the onions bit, but i could prolly pick that out). the chicken looks tremendous
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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.
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you have my attention
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http://www.realsimple.com/food-recipes/browse-all-recipes/honey-chicken-skewers-00000000000701/index.html
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.
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(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.
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hnnnngggggghhhhhhh
:dunno:
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hnnnngggggghhhhhhh
:dunno:
it's a good thing, no worries
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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
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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
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Meh
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Maybe I asked this awhile back, hell I don't remember, probably all the second hand smoke from the CO thread on the poli-sci board.
But tell me if you wrap your brisket or shoulder and if so, at what point.
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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
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I have a webber, so probs diff, but trim it, rub it, put it on a bed of fresh parsley, let it smoke until it hits 170-180 internal temp, wrap it, then smoke it until you get it around 210 internal temp and your thermometer slides in like there is nothing inside the foil. Pull it, still in foil, and stick it in the fridge for 30-60min before cutting it.
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.
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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
Did you take any pics of the final piece?
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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
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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.
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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.
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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.
:thumbs:
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guys, smoked some ribs on friday and they turned out great. definitely can be considered my first successful smoke on the BGE. looking forward to dialing it in as I go on. thanks for the tips, they helped a lot.
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My brisket is perfect like unreal perfect.
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My brisket is perfect like unreal perfect.
How did you end up doing it?
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you know what is amazing that i never knew before this week? cold rib meat. I cooked a big slab over the weekend but only ate half and put the other half in the refrigerator. On Monday i thought i'll warm these up somehow but decided to just get a knife and slice a little off. holy lord. amazing. absolutely fantastic cold when sliced off the bone into small bite sized pieces.
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i really want to do a brisket again, because it's my fave, but last 2 attempts have been pretty meh.
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?
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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
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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?
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No idea. It was about 35$
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also, it rested for an hour and a half at least before I sliced it. And my smoker had creeped up to nearly 300 by the time I pulled it to rest so the cooking was expedited quite a bit I think.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2F8equza8e.jpg&hash=7927713f290afc3661d52c96abeb111eef00de16)
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On grill duty at the folks house...pretty boring...(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2Fna8edeqa.jpg&hash=0e3155133ed10b0e6a8049ff0cb5da50019ef4c4)
Sent from my iPhone using Tapatalk
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is that a really deep back yard or do you parents have a fence to keep out maurading oompa loompas
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F10%2F8equza8e.jpg&hash=7927713f290afc3661d52c96abeb111eef00de16)
#swish
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(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
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(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.
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(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
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Are you goemawing?
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no I think it looks exactly like what it should look like.
btw did you watch that Aaron Franklin YouTube ?
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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.
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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.
That's awesome. Good work!
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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.
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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.
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Not sure if this should go in here or not, but was delicious...
(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.
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Those meatballs look like American revolution era guys.
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they look like man cupcakes
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(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.
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Those meatballs look like American revolution era guys.
Benjamin Meatballin
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George Meatballington
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Thomas Meatbalferson
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Francis Scott Meatball
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John Meatballcock
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they look like man cupcakes
Mancakes?? :dunno:
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Those meatballs look like American revolution era guys.
Teddy Meatevelt.
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Those meatballs look like American revolution era guys.
Teddy Meatevelt.
Meatball Abraham Lincoln is another good one.
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Wait no it's rough ridin' not because neither of these two dudes wore powdered wigs.
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Get with the program of what your mancakes look like, cW.
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Patrick Meatballry
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William Meatballscott
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Paul Meatballere
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King George the Meatball
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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:
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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:
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idea comin' in hot: a meatball with gravy spin off of veggie tales except without all the jesus crap and just american revolution stuff.
"The American Meatballution"
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The Declaration of Meatballpendence
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i think cDubya just signed the Meatclaration of WhiteStuffOnTopendence
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What have I done?... :runaway:
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Lord meatballis
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Just got a WSM a few weeks ago, so I'm pretty new to this...
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)
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chicken thighs, my favorite part of the chicken. looks delish as well.
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Filets, portobellos, and grilled veggies tonight. :emawkid:
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thinking about getting a wsm myself. I have zero outside cooking devices
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WSM and Genesis, STAT!
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Four slabs pork ribs, one tenderloin, and a small beef rib tomorrow.
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WSM and Genesis, STAT!
i enjoy outdoor cooking threads way too much for this current situation to stand
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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.
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tdaver you need a webcam on your grill
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everytime i open this thread i get super hungry
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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!
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Too late for the steak. Here's the pie.
(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.
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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.
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Cooked 3 strips 2 sirloins and a ribeye to perfection on the Weber. I'm On a roll
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F16%2Fudyqusat.jpg&hash=63048917a87432afe6133744b5ebc791836e1aec)
Garlic Chili lime tenderloin
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awesome night you got going there Cire
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I really respect the charcoal grill folks.
Sent using Tapatalk Elite on iPhone 6
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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)
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Oh man, that looks good AST. Details? (On the IPA)
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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)
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oh, and it looks like they have limited distribution in pennsylvania and virginia so you might be a couple hours from some
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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?
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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. :)
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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.
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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?
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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
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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.
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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:
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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:
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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:
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First stab at smoking some "beer can chicken"....
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]
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A little past the mid-point... Smoked for 2 hours at about 150F, and have now been cooking at 325F for about 40 minutes. Should be done in the next hour or so.
:lick:
[attachment deleted by admin]
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And.... DONE!!
:Woot:
[attachment deleted by admin]
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Homemade whole wheat crust pizza on the grill. First attempt.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F20%2Fasa4ybus.jpg&hash=4888faed345118ca0ca161afad214db7f2013341)
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you're supposed to put it directly on the grill grates, dumbass
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you're supposed to put it directly on the grill grates, dumbass
Really?
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you're supposed to put it directly on the grill grates, dumbass
Really?
yes, and then use the PIZZA STONE to set on top off the pizza and smash it down to ensure the best grill marks possible
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I did say first attempt and it still tasted good. Live and learn I guess.
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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
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Nice work Thundarr. Keep using the stone. I sometimes put a diffuser below the stone to even out cooking time of crust and toppings. Looks like you did fine without it tho.
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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
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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"
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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"
It's a good thing you didn't call him a dumbass.
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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.
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BP's beer butt chicken looked good
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BP's beer butt chicken looked good
Thank you sir... The masses were pleased.
:thumbsup:
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you're supposed to put it directly on the grill grates, dumbass
lol
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The Sams in Omaha has Jack Stack pre packaged burnt ends and some meat combo. I got one of each because Omaha has crap for good BBQ. Probably not going to be good packaged and reheated but going to give it a try today.
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i am curious as to what their reccommended method of reheating is
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I bet they're great
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Cabbage salt pepper garlic parmesian and bacon.
[attachment deleted by admin]
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i am curious as to what their reccommended method of reheating is
Clams favorite cooking apparatus, the crock pot
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Cabbage salt pepper garlic parmesian and bacon.
Wrapping and grilling that?
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Didn't cook this but ate it yesterday and it was fantastic.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F21%2Fjadapu8y.jpg&hash=3963d9083d8301d37006d601fae9ae95ebdb31eb)
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No the foil was in lieu of not having anything else to sit it on
Sort of shape the fool to keep it together
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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?
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No, they were pretty good. Had to finish under a broiler
Had them with some German sausage and potatoes
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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.
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Not sure where to put this but it involved a grill
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)
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good lookin tacos
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Call them fajitas in America but to each their own
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well aren't you fancy using strip for fajitas
they look good, whatever you want them to be called
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well aren't you fancy using strip for fajitas
they look good, whatever you want them to be called
lol if I have them already in the freezer why not
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well aren't you fancy using strip for fajitas
they look good, whatever you want them to be called
lol if I have them already in the freezer why not
i don't know what you want from me. i said they look good. they look good.
they. look. good.
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well aren't you fancy using strip for fajitas
they look good, whatever you want them to be called
lol if I have them already in the freezer why not
i don't know what you want from me. i said they look good. they look good.
they. look. good.
well thank you they were good I'll bring some to dallas
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well aren't you fancy using strip for fajitas
they look good, whatever you want them to be called
lol if I have them already in the freezer why not
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:
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yeah kslim you dumbass, you should be using horse meat for fajitas, everyone knows that
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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
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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?
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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)
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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
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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
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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.
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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)
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Oh my goodness, tdaver
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Oh my goodness, tdaver
I 2nd this
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I've been grilling mostly chicken and veggies lately, and I feel like it'll put me on a decent diet. I love grilled food
Sent from my iPhone using Tapatalk
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Wow. Looks like a bbq home run for tdaver. :)
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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
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where's the brisket that spawned those burnt ends? is that a mixture of flat and point?
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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:
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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.
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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.
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After the last brisket I smoked, I questioned why even have the flat the point was so good.
Probably right about hamburger.
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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.
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I questioned why even have the flat the point was so good.
Agree 100% on this
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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.
You can eat pastrami, straight up. Pro tip.
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tdaver, holy crap that photo
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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.
You can eat pastrami, straight up. Pro tip.
yeah i could stuff my face for days on end with good pastrami. don't know where brock was going with this.
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Finishing off the hog dad shot in Texas
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)
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Pastrami and freeze
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should you brine chicken leg quarters? Or is that just for boneless cuts of chicken, pork, etc.
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Yes, No.
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Fajita night
[attachment deleted by admin]
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Nice grillin tonight gE bros :cheers:
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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.
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Yeah, seems like a lot of work for a juicy piece anyway.
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Fwiw, I don't brine and always have juicy chicken. Smoker, grill, roasted, doesn't matter as long as you do it right.
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Fajita night
homemade steak fajitas are simply the best :drool:
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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.
Sent using Tapatalk Elite on iPhone 6
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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.
Sent using Tapatalk Elite on iPhone 6
I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
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i went to mcgonigles and as i always do, asked for the brisket with the biggest point they had. was huge, made a crap load of burnt ends. this piece of meat took forever to cook, was on for almost 13 hours (8.5 lbs @ 250)
(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)
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Looks very yummy 'clams
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it was pretty good + i had a million dark and stormys which was great
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That's a lot of be's good job
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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.
Sent using Tapatalk Elite on iPhone 6
I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
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.
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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.
Sent using Tapatalk Elite on iPhone 6
I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
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
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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.
Sent using Tapatalk Elite on iPhone 6
I found out the Dillon's in my neighborhood doesn't even carry skirt or flank!!!!
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.
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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)
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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?
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these are the small ones i'm pickling. i've always called them sweet peppers, have know idea what they are really called
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140727_175357_zps4c875f0a.jpg&hash=1c3d3e4ad70dd26fe131e448879809ca1fa66faf)
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Looks pretty similar to the bag I bought. Maybe they're immature bell peppers? I have no idea. Definitely delicious though.
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Nah bells are dark green the whole time. I don't know the name but they are good pickled. I grew some last year and quick pickled them on the stove most of the time.
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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.
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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.
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u got dis ChiCat
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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.
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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.
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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.
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Foil once the bark is good and dark
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Is there any thread for foodstuffs other than grilling/smoking? The girlfriend and I have a great first year garden(lots of peppers/tomato varieties) going and that stuff isn't appropriate for this thread I imagine.
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There is a white midwesterners gardening thread.
If that doesn't work, start one up.
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There is a white midwesterners gardening thread.
If that doesn't work, start one up.
But I'm not a midwesterner. :dunno: lol
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I don't think we have a white denial thread.
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F07%2F30%2Fqymymu3a.jpg&hash=0feb25cb71394acb1bad0b859628eae8dab606b7)
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that bread is going to be soggy as eff :Yuck:
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Not at all. Turned them over to drip on corn. Crispy on all sides.
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Corn? Boom, roasted.
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Corn? Boom, roasted.
I always leave the husk on. Am I doing it wrong? :confused:
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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.
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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...
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Not a ton of difference other than the no husk gets more grill flavor and burns a few kernels.
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i smelled a smell today that made me really crave a tasty burg grilled up on the grill
still craving it and have been all day
may have to make another trip out to ol rays
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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.
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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.
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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?
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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:
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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.
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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:
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Anyone have some advice or a good primer for a novice who wants to become a stud griller?
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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.
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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:
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Not grilling but
[attachment deleted by admin]
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Not grilling but
ACCEPTED!
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Would not eat, but looks yum
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They are delicious. It was weird the first time. A friend does it every year big LSU fan. They are less that 24 hours from Swamp to pot.
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at the lake this weekend, just dropped a small 6lb butt and 2×4 lb point
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140802_063929_zps01377eca.jpg&hash=057d221010d2d24d3cff0a5049ad43ec17a9df93)
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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.
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You can order it online fresh to your door
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Yeah, then $50 gumbo becomes $150 gumbo.
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Man, makes me miss LA. Crawfish pie, yum.
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Man, makes me miss LA. Crawfish pie, yum.
I think only a West Virginian would miss Louisiana
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Just kidding cdub, I'm sure the food is wonderful
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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.
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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)
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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?
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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
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Behind attending ff14 buying half a grass fed and a boar was the best decision I made this year
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FGFgZUl3.jpg&hash=f54e82aefb1fb2b6c66917341e75b673a43b8cba)
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good day, drunk & full. currently shooting squirrel targets with a pellet gun while drinking with friends.
(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)
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eff
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eff
eff, indeed.
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i roasted a whole chicken for the first time today - those things are gross and have insides and stuff
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Oven, grill, smoker?
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i roasted a whole chicken for the first time today - those things are gross and have insides and stuff
And bones :Yuck:
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Smoking my first beer can chicken today :excited:
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)
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:Woohoo:
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looking good
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looking good
happy b day buddy
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looking good
happy b day buddy
thanks man!
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Checking in on the bird
(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)
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crap looks dope
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what's in those spuds, son
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:love:
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Hey everyone, it's me. My dog just looked me straight in my eyes and pissed all over my Kamado Joe heat deflector. what is that about?
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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.
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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?
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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
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ya i hate those
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F08%2Fu5a2urym.jpg&hash=fb12edae5f5deab5973eadea6026f97478e1ac93)
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We really have some great grillers and smokers on this blog.
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.
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(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:
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grilled some brined bone-in chicken breasts and sweet corn cutlets and ate along with some wild rice
(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)
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Not mine but had some good grilled fish tacos tonight
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Brisket for department picnic last weekend.
Tom
[attachment deleted by admin]
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looks tiny and blurry but sounds like it was good and a blast, thanks for sharing Tom!
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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
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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
tapatalk
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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
tapatalk
WARNING VIRUS
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I guess these can go here. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F14%2Fa9f0bf406e73b5b26e0fc6904d28188f.jpg&hash=22f477a552bf9a781bc3522f54a08ecfd5b499d4)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F14%2Ff81818577db00cac90b240611d14fc1f.jpg&hash=b03c38b8ed29988336f4c0faf036344a7b65b086)
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Did blumpkin's gf assemble the first sandwich?
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Does work related count as your own? Need a ruling for this Johnsonville employee.
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Did blumpkin's gf assemble the first sandwich?
I contemplated not posting that one but I knew you deserved a crack at it.
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Did blumpkin's gf assemble the first sandwich?
I contemplated not posting that one but I knew you deserved a crack at it.
Nutella?
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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.
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that is a lot to take in
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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?
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the bottom one looks like chopped brisket, sausage & cheese. the top one i haven't a clue.
you stumped me but i'm gonna need to go there now, wherever it is.
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the bottom one looks like chopped brisket, sausage & cheese. the top one i haven't a clue.
you stumped me but i'm gonna need to go there now, wherever it is.
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.
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the bottom one looks like chopped brisket, sausage & cheese. the top one i haven't a clue.
you stumped me but i'm gonna need to go there now, wherever it is.
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.
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.
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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.
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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
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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!
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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:
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:fatty:
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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
Yep. 16 years now.
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Have either if you guys eaten at Savor, the restaurant in the middle of the park? Drove by there the other night while in town but it was busy.
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have not
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Bacon wrapped back strap with Applewood rub. :lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F16%2F37aa37cc05e5c7f796a88a23a2940841.jpg&hash=82fb4731a0294fc9cc9bc7ad02d49c98664cd5a4)
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OMG :lick:
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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?
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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
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put a 13lb brisket on around 10 last night, coming along nicely
(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)
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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
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I, apparently, maxed out the number of pics tapatalk will host. :sad:.
Update: Updating Tapatalk took care of the hosting BS!
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(https://pbs.twimg.com/media/BvQLvSYCIAIfKCA.jpg:large)
Tonight's dinner.
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lunch is done
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_123220_zpsa73a7a9d.jpg&hash=419ef4cae47acaa9f03dc0a980544d25b0f9ab24)
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lunch is done
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_123220_zpsa73a7a9d.jpg&hash=419ef4cae47acaa9f03dc0a980544d25b0f9ab24)
I'll send you some new glarus you send some of that
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lunch is done
I'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.
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i hope that's not boxed pasta salad.
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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.
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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!
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i hope that's not boxed pasta salad.
i hope you're not a boxed pasta salad.
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i hope your face isn't boxed pasta salad
i made this recipe last week, would highly recommendo
http://allrecipes.com/recipe/antipasto-pasta-salad/
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that looks good, will have to try it sometime. i get tired of my grandma's recipe on occasion.
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the balsamic takes it over the top
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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?
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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
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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.
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if it works it works :thumbsup:
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lunch is done
I'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.
how about some god damn whataburger ketchup for Christ sake
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lunch is done
I'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.
how about some god damn whataburger ketchup for Christ sake
for some new glarus, you got a deal! seriously tho, pm me your address and i will get you your based ketchup, spicy & original.
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Bacon wrapped, jalepeno cheese stuffed hot dogs.
(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)
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:excited:
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brisket ready
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_175941_zps785be2f1.jpg&hash=da921bf6ca653286a4c37a1f23ca86c0d9d4caf8)
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Damnit.. After looking at this thread all day I gave in.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.tinypic.com%2F155jwg0.jpg&hash=b2bceaeacc1e2e6b5df6047f317b61cdddb589aa)
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brisket ready
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140817_175941_zps785be2f1.jpg&hash=da921bf6ca653286a4c37a1f23ca86c0d9d4caf8)
i bid on the wrong thing
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Good lord, AST. You're on a whole other level.
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Good lord, AST. You're on a whole other level.
just get a little better every day
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F08%2F17%2Fc470d6eed7e58102ff6dd1c3fb829ae1.jpg&hash=1e5443d9e82996a473cd3240783b4f645f4bd2cd)
Lighter crust than AST...straight water vinegar mop sauce tho
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good grilling/smoking all the way around today guys!
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6lb point and 9lb butt coming along nicely
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_094507_zps65d601c5.jpg&hash=0722030ac6bb9344a3ca783e83a0a92c44cfed9f)
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6lb point and 9lb butt coming along nicely
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140821_094507_zps65d601c5.jpg&hash=0722030ac6bb9344a3ca783e83a0a92c44cfed9f)
Your Cardiologist must be a very busy man.
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your Cardiologist is coming along nicely
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pffft. clean bill of health, good heart rate & chol. levels. :gocho:
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brisket turned out good.
(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)
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Has anyone ever smoked teething biscuits before?
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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.
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it's complete pud but takes forever
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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
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:lol:
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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?
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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)
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what's a turbinado
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what's a turbinado
Sugar in the raw is a turbinado sugar.
AST, thanks a bunch.
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man, that is some HBBQSGIQ
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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.
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Good looking out. Kids are youngish and not down with heat yet.
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yeah, migjt just put a couple tablespoons in to start with and work up from there if need be
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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.
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(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.
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Ast your bark is bitb wow
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(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:
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spares looks a lot like spracne to us speed readers :sdeek:
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spares looks a lot like spracne to us speed readers :sdeek:
slow down, spaces
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Have been reading SmokingMeatForums and some guys there put their pork butt in a pan with apple juice and wrap for the last couple hours. Have any of you guys ever done that? Do you wrap it at all? I planned on just leaving them open and direct on the grill until done. Thoughts?
Also, from what I have read, it sounds like I am in for something like a 10-11 hr smoke for a 7# and a 9# pair. Sound right?
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I always wrap when the bark looks right to save fuel and time
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F25%2Fy3y9ugu2.jpg&hash=6a34f7a6ffaa9f5730aee9e8332b261e20dcce26)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F25%2Fpy3y3ada.jpg&hash=7cbfd9664ae3469ab60f0db264d7ba5ae668a993)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F08%2F25%2Fanu6yver.jpg&hash=b794751743f6db52980bf7e46c5a004ca275eb76)
Turned out pretty great.
Thanks for the recipe, AST. Fam loves it.
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Great success cns
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:clap:
looks delicious, 10/10 would eat
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that's looks pretty good.
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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
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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.
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Would try boneless version
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clean your dishes, 'meister. :D
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made some delish grilled peaches last week, and I'm not a peach lover.
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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.
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Fyi, I added a cup of onion chowder to it for one of the two butts and it was also pretty great.
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Thinking about adding some dried marjoram to it next time, too.
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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
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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.
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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
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Would try boneless version
I'll never understand the boneless wings faction.
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It appears 42's chilli reciepe http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319 (http://goEMAW.com/forum/index.php?topic=454.msg648319#msg648319) is going to become a tradition for my FF draft as I had multiple requests to bring it again this year. I wanted to channel my inner AST and smoke a whole beef shank but pussed out and just had them cut a couple of steaks out of the best section.
(https://lh6.googleusercontent.com/UiPrL5L8Ad31l_3WebC4321jPYnWRolS9d1AYAAarHE=s192-p-no)
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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.
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Looks good, this thread could use more fish.
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Why not eat it raw?
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Why not eat it raw?
Wrong cut?
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It was raw for the most part. Just seared on each side and added a rub for some spice. The center was still cool when served.
It certainly could have been eaten completely raw, but I have the salt block for a reason. :dunno:
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low scIQ(salmon cut IQ) here, but isn't eating raw meat bad for you or nah?
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What was the seasoning?
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low scIQ(salmon cut IQ) here, but isn't eating raw meat bad for you or nah?
salmon? wtf are you talking about?
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When I went salmon fishing in Alaska, I bit right into the first son of a bitch I caught.
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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:
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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
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brought out big mama. gonna get dirty tonite.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140905_173845_zps609b3ea3.jpg&hash=3da2601bc54ece0cd87276b4f09b0037102f25be)
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I'll be over in the morning for kickoff. :)
Sent from my iPhone using Tapatalk
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So rough ridin' hot
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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.
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Where in the plex lives AST?
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Where in the plex lives AST?
east dallas. white rock lake/forest hills/arboretum hood
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Spracsis lives just north of the lake, north of northwest hwy off audelia :sdeek:
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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.
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72lbs brisket dropped on the smoke. tomorrow adding 11 racks slc porkies, 40lbs yardbrd leg quarters & 5 lbs kielbasa.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140905_214046_zps1bfacc16.jpg&hash=5ef42e0c84e4b542c9e91dffa5547bd2204a2e3c)
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Best of luck today, ast. Can't wait to see the finished product. Hope everything goes smoothly.
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Best of luck today, ast. Can't wait to see the finished product. Hope everything goes smoothly.
thanks brother!
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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
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F09%2F07%2Fne2ebune.jpg&hash=96519213900cdff3b045612cbd088cb1525ca034)
Pork butt. Had an issue with the fat being on bottom then we flipped. Really really pakd
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"da bitch" with brisket & chicken
(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)
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my god :lick:
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I am salivating.
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goEMAW should open a BBQ restaurant with AST as the pit master.
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Damn AST, dat brisket tho :love:
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I am salivating.
I'm fully erect.
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Beer can chicken
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Apparently tapatalk is broken but it looks good
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AST - making pulled pork sunday...tried to get butt but they were all out, so picked up a picnic instead. Do you adjust anything when you do a picnic vs. a butt?
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it will still work fine. the texture will be sligjtly different but will still pull nicely.
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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?
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i would say it will probably take a little longer but idk about the foiling. i have never foiled a butt or picnic. i mean it probably wouldn't hurt it, just soften up your bark a little.
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Have only done two butts, but wrapped both after they got a really good bark.
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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.
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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.
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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.
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ast - thanks for the rub recipe. family LOVED the pulled pork today. I might cut back a little on the salt next time, but the rest was spot on.
:cheers:
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This weekend I'm going to cook 2 11# butts. I've never ran my smoker with two butts at once. I have a vertical water smoker. I'm wondering if the two butts together will take longer to cook than one by itself. Or should I still plan on 1 1/2 hr/pound? TIA
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do you have room to keep them separated within the smoker? if so, it's still 1.5 hr / pound.
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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.
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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.
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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!
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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?
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tacos
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if i make bog, i should have extra meat for tacos, good call puni
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Summer Rolls. Crepes. Risotto.
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What is bog as It relates to duck?
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What is bog as It relates to duck?
i googled it and i think its pretty much jambalaya
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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.
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Ah. Yeah, smoke duck would prob be good in that. Strong flavor.
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Ah. Yeah, smoke duck would prob be good in that. Strong flavor.
my thoughts exactly
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My 9 y/o daughter loves it on nachos, too. Duck is her fav.
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My uncle ( :kstategrad: ) just bought this grill http://gas-grills-review.toptenreviews.com/napoleon-prestige-pro-review.html (http://gas-grills-review.toptenreviews.com/napoleon-prestige-pro-review.html) for my sis for her wedding. I've never heard of these things til today, anyone?
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Steal it and blame her trashy friends.
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why would you spend that much to cook with gas?
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why would you spend that much to cook with gas?
you said what everyone else was thinking. bravo sir, bravo.
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141004_084856_zps032d22e9.jpg&hash=9b7903795a8d0a2025a928e8d22818c0e5400bdd)
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That is a damn big duck...wow.
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That is a damn big duck...wow.
well, i do live in texas hurr hurr hurrr
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That is a damn big duck...wow.
Maybe the sausage is really small?
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That is a damn big duck...wow.
Maybe the sausage is really small?
:eek:
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That is a damn big duck...wow.
Maybe the sausage is really small?
:eek:
guilty as charged
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smoked duck bog, delicious
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141004_141425_zpsb56e6a2e.jpg&hash=b83ed83b0d2d78b594397d3abcfd3c85127e8f11)
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That looks pretty great.
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thank you, i did enjoy it.
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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.
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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)
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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
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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?
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Very tasty, not as good as smoked, and the texture could be better. Wasn't a great cut of meat though. Just plain grocery store brisket. Overall, I'm happy with what I did, given what I had to work with.
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Oven "smoked" brisket. About 7 hours at 215°
I bet the house smelled fantastic
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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?)
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It is kinda tough. Was very good for lunch today though.
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cube that bitch up and make some beef stew/chili, that will break that meat down
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Love a tough piece of meat
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burnt or i send it back, amiright!?
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Love a tough piece of meat
boiled brisket no sauce?
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Burnt is gross wtf
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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
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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.
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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!
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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!
:Yuck:
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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:
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12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
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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:
:cheers:
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12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
You weigh like 1000 lbs right? Who is eating all this?
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12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
You weigh like 1000 lbs right? Who is eating all this?
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.
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12lb trimmed packer found a home for the night. will be adding yardbird & kielbasa in the morning.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141010_165533_zps9b3417bf.jpg&hash=ae93a991e3667fa95fefe520ae223e3175b7c8d3)
You weigh like 1000 lbs right? Who is eating all this?
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.
:thumbs:
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coming together nicely
(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)
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Damn, I can smell it from here. :drool:
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That's a lot of meat to chew on.
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on the menu today, coffee rubbed chuck roast chili w/habaneros
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
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Been wanting to try a big ass chuck roast on the smoker.
Also, coffee rub on beef is my fav
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Holy god
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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
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i am full
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141018_190916_zps7f6bd83c.jpg&hash=c90d26374d16b6bcc2609ddd7eb153e035ae84c5)
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yesyerday for the CTR. spatchcock, short ribs, bacon wrapped japs, smoked chiptle mac & cheese, sweet corn
(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)
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I hate you for how delicious that looks.
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I'm no AST, but...
(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)
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That looks great cDubya-Q. :thumbsup:
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looks really good, man
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Great work ast and cdubya
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Alright guys... Question(s) for the experts:
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.
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what temp are you going to be running at?
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I have done that exact combo a couple times. I have a high/low rack in mine and just put the brisket on bottom and the loin and ribs on top. Treat, wrap, whatevs thenloin and ribs as needed and they should both be done by the time you would wrap a brisket.
That's right, I wrap my brisket when finishing it.
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Also, I run my smoker at 230-240º regardless, so far anyway.
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I do a variety of meat every time, all around 230-250
brisket on first
then ribs
then chicken/pork tenderloin
then fish/stuffed jalapeños
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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.
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finish the pork loin in the oven
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finish the pork loin in the oven
:thumbs:
Excellent idea.
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Have we already covered how to smoke a turkey? Gonna do one for thanksgiving, any suggestos?
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I did my first turkey last year for tgiving. It turned out fantastic. Did another one for xmas. Also fantastic.
Didn't write down the receipt or process and haven't done one since. :sad:
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Have we already covered how to smoke a turkey? Gonna do one for thanksgiving, any suggestos?
In this boat as well...
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So, I love this thread for several reasons, but here is a new one: I can go back and find out what I did last for certain things.
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)
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I did one last year and it was the best turkey I've ever had and got compliments from all around. I found the time and process on a random website. Ended up finishing the last 45 minutes or so in the oven to make sure it was done on time. Key thing for me: basted/injected with duck fat and butter. Turkey is generally dry so getting the extra fat in there made a big difference, imo.
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is this the best turkey recipe ever. not a question.
yes. http://www.nakedwhiz.com/madmaxturkey.htm
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Every once in a while I will just click on a random page in this thread and read to the end while drooling over the pics. Good work, everyone.
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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.
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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.
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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?
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Looking good, AST
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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
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Has anyone done a spatchcock turkey? I may try it this year. Chicken always turns out well that way.
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i have never tdaver, excited to see the results though
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Successful weekend of meat smokin' and football watchin'... Just emerging from my "food coma".
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.
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pork loin would really hit the spot right now
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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:
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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.
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Pork for tomorrow. Tri Tip for tonight with spinach, pecans, blue cheese, cranberries, and balsamic vinaigrette. Would have been perfect if I had red onion.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2Ffy07ck.jpg&hash=93c019e257226bd2be04e127f6a4253fafe32eb1)
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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
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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.
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that salad looks heavenly tdaver
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just pulled a turkey off. a buddy is gonna pick it up to take it out of town for his thanksgiving. i'm anxious to jear how it turns out by reheating it in a roasting bag.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_20141125_233017_zps27f9e2db.jpg&hash=5e31cd440a7d9fe5b58e0984e86f89ee9b410178)
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Looks great AST. Also curious about the reheat. Let us know how it goes.
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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.
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oh man, now you don't have to drive anywhere
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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:
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They turn out good and take much less time. :dunno:
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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
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do it like an oven.
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I don't think you really need to brine & inject combo since they do the same thing
#xtrajuicy!!
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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
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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:
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Fry it and inject butter/spice mix before. That's my fav
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I'm saying both impart moisture and flavor
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#moisture #flavor
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2 turkeys yesterday, a turkey and a small rib roast today. Yesterdays got a little dry in the breast as my in-laws were almost 2 hours late getting dinner served and we had to throw them in the oven to warm a bit.
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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.
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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:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141219_133323_zps09bd6cbe.jpg&hash=576072ff611678c7788f7fa8214ead3380ec5253)
have 20lb brisket (packer & a point) & 20lb yardbird leg quarters going. coming along nicely
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:drool:
Any pics?
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yeah, sorry was editing. posted pic of a porchbomb of beer 1st :bang:
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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
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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!
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While I'm here, might as well mention that we smoked an amazing mac & cheese dish for Christmas the other day... A good friend of mine turned me on to this and suffice it to say it was far and away the best macaroni and cheese I've ever had.
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:
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Thanks 'Pimp-
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
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11# rib roast and lamb crown roast almost there. happy new years you beautiful gE's!!!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20141231_182703_zps617fbb19.jpg&hash=2e0eff564261b09bf62a701ba383e870ff11bcec)
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pics of carved meat?
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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)
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omfg
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you like how the 2002 Dom sharply contrasts my $5 countertops lmfao :ROFL: #priorities #baller #drunk
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Those pics are sexy af AST
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thanks meow meow, just plain thanks.
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I want AST's life. Last night I had Sams club pizza and Cooks brut. :frown:
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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.
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I am going to do those lamb chops this weekend. What wood and rub did you use for the lamb?
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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!
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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!
:thumbs:
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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)
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AST i just don't understand and feel helplessly incompetent
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AST i just don't understand and feel helplessly incompetent
what, don't understand what? let's talk you off the ledge here friend.
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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.
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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.
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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)
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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?
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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!
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:Woot:
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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:
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1. Grats, AST
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.
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If I ever get married in Texas, you're getting a pm AST.
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go to texas for your wedding? that seems like a lot of work just to have good bbq
might be easier to stop at one of the places in KC and really chow down
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If I ever get married in Texas, you're getting a pm AST.
:thumbsup:
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
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if you do it, get a full packer brisket. none of this "flat" bs.
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
:peek:
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Bought two racks of baby back ribs this week that i'm planning to smoke up in celebration of a 70 degree February Saturday afternoon. These ribs have the distinction of being generously cut so as to leave a big strip of the loin still attached to the ribs across the top, which had me all :eek: and :drool:
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.
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if you do it, get a full packer brisket. none of this "flat" bs.
That's a lot of meat tho :sdeek:
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ya, give it away, use it in chili, freeze it. just don't cook a flat.
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AST - I need a recipe for an injection.
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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
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I grilled butternut squash and it was delicious
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Good morning BBQ@TS!!
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)
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I grilled butternut squash and it was delicious
that's disgusting
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Oh my, no squash for you
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
updates
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2 beer can chickens
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
updates
:flush: rough ridin' shoe leather. Cross post this to the shame thread.
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
updates
:flush: rough ridin' shoe leather. Cross post this to the shame thread.
how long was it on?
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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.
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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.
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
updates
:flush: rough ridin' shoe leather. Cross post this to the shame thread.
:love:
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It is going to be 70 on Saturday and Sunday. Thinking about making a run at a brisket.
updates
:flush: rough ridin' shoe leather. Cross post this to the shame thread.
did you pull it too soon?
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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.
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telling him to be cooking brisket to temp is terrible advice imho
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you've got to get a brisket to at least 185-190 otherwise the collagen isn't broken down enough to make it tender to pull. it's not like a butt.
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who pulls a brisket?
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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.
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telling him to be cooking brisket to temp is terrible advice imho
I 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.
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telling him to be cooking brisket to temp is terrible advice imho
I 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.
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re-read and yes, you are correct. it is a "thing" though. Makes it like pot roast.
https://www.google.com/search?q=pulled+brisket&ie=utf-8&oe=utf-8
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who pulls a brisket?
Pulled as is took out of the smoker.
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telling him to be cooking brisket to temp is terrible advice imho
I 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
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Totally redeemed myself with a couple racks of ribs yesterday. :tongue:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi585.photobucket.com%2Falbums%2Fss291%2Fmvannatta%2F1423967907213_zpsfeac11k5.jpg&hash=0bea6cbfcbcf61b0812a4f2176c6081f21646eb5)
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Ok, so I did this in the oven because it was cold as balls, and because this was my first time dealing with a whole duck. I think it turned out amazing, smoked/grilled or not....
(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)
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would eat
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https://www.youtube.com/watch?v=NgHbznYKRm4
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Looks great
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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.
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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.
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Duck fat fries are gross.
#TheWesIsTheFuture
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Duck fat fries are gross.
#TheWesIsTheFuture
You sir, are wrong.
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Duck fat fries are gross.
#TheWesIsTheFuture
You sir, are wrong.
Mmmmm. To each their own. I used to work at the Burger Stand and hated them there. Truffle fries all the way.
#TheWesIsTheFuture
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi58.tinypic.com%2F2dsgzr9.jpg&hash=1f1f82c1a26224a92bb8285dbc0fadd234c18cfd)
Have Mercy
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Nice looking bird
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Smoked some baby backs this weekend. They turned out well. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F02%2Fbafe113b71a70638d1bf5ad35d5b8dfc.jpg&hash=3518b1bba087911cf04a6fc28e4c61b0013ddcc7)
Sent from my iPhone using Tapatalk
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80lbs chicken
(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
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Do you come back to Manhattan often?
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not really. i have toyed with the idea of going back sometime for a big ol' tailgate sometime.
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sometime
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I'd pay to tailgate with you.
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I'd pay to tailgate with you.
awe, thanks man
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I'd pay to tailgate with you.
awe, thanks man
Youre welcome. Or I'll just have you ship some up. :lick:
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:excited:
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So, I am getting my hands on a Smokey Joe for free. It is an old one, too. Heavy wall.
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?
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25lbs beef short rib dropped, 10lbs yardbird incoming
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150321_083451_zpsxphqxnrg.jpg&hash=d4547eaea3e1b8fc9fba4c1ad999b637d8256856)
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Wedding?
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nah, just a weekend with some peeps at a brewery, we rented a cabin next door
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20150321_193417_zpsvrfeqz7v.jpg&hash=5878a7ae934f44b53ccfdee6f80932ba1c308372)
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hot
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Really want to try some short ribs but I am very wary after mt brisket debacle.
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Short ribs are for braising
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Canary and I getting down on some bacon sushi:
(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)
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nice
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(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"
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Time temp?
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Canary's thoughts on taste "oh eff"
Your decorative ketchup. lol.
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Gotta be sriracha
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Gotta be sriracha
:facepalm: still though, lol.
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(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?
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But could be ketchup
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i don't think they could get the skinny lines that skinny if it was ketchup. unless it was ketchup squeezed out of a sriracha bottle.
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375 for 25. Glaze. Another 5. Glaze. Another five. Season the ground beef however you prefer. Used a BBQ rub.
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(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?
Just cut at eat slice of bacon. we went 6 slices per roll. Did not fall apart at all.
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375 for 25. Glaze. Another 5. Glaze. Another five. Season the ground beef however you prefer. Used a BBQ rub.
Indirect heat.
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Used 1/2 pound of ground beef per roll.
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They are 2 to 3 bites size.
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Yes. Siracha :D
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gonna try my hand at a brisket again this weekend, been a couple of years. What's your go-to rub?
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holy crap SDK that looks simple yet amazing
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Going to do the other half of a pork loin I had left over. Thinking the grill, with maybe a smoke box. Garlic Butter injection with salt and pepper rub, wrapped in bacon.
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sounds good dad
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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?
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holy crap SDK that looks simple yet amazing
It is both. :lick:
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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.
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(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?
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(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
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i will be attempting to reconstruct what you've got there pretty soon.
i will use farmland thick cut bacon. et tu?
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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!
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i know i'm probably the only person in the world like this, but i prefer thin cut bacon to thick cut
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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.
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I actually prefer really crispy bacon myself. But sdk really did a good job on this.
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super crispy thin bacon is nice sometimes in the same way that sometimes it's nice to get stabbed through the ear with large knife or a sword
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that's a great point mocat. i noticed that people that like thick cut bacon are generally fat pieces of crap so i think there's something to this analysis.
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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.
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Making the "sushi" today.
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Did you get 80/20 for good amounts of fat?
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Could easily get by with Sirloin or round since it is: 1. Wrapped, 2. Basted twice, and 3. Wrapped in bacon.
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Know when to say when (on too much grease).
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Friends don't let friends get diarrhea.
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CNS what are you rambling on about bud?
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The finer points of bacon and burger and gastronomy.
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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
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Gonna be a great spring, just a bit of the half-hog we just picked up... :excited:
(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)
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That is going to be great. We did a half hog in the fall and other than the loin I am smoking tomorrow and the hams in the freezer, we are through it. We plan to do another one this summer.
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Making the "sushi" today.
Let SDK and me know how it went.
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Brisket just hit 187. Won't be long now...
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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.
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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.
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i usually don't wrap mine either
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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.
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Sounds delicious. Can't wait to hear how it turns out. :)
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Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.
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almost 19hrs.
(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)
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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.
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I'm glad I found these threads. So much good food.
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Making the "sushi" today.
How was it?
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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
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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:
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rum and pork are like ____ and ____, where both things are ridic good together
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those wal-mart/sam's club loins are redic, is that one of them? i noticed they sell huge ones.
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CNS, what's your method for such a large loin? I can't seem to get mine right, doneness-wise.
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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.
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This was off of the half hog we bought this fall. It took twice as long as normal. I actually havent done one this large before. I just let it go at 235 until it gets to about 155-160. It turned out pretty even. It's resting now. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F29%2Fa7a7bdc144ad90cb1b5edc669b5deacc.jpg&hash=839002de35b8e97e4d72434cab4a1626aa4f0596)
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Trying the bacon sushi tonight. Went for more of a bbq flavor profile.
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.
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You pretty much have to foil that SOB because of the massive amounts of grease
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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.
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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.
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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.
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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.
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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)
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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.
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ribs and shoulder smoking, the Duke Devil rub
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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)
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.
But damn, that bacon sushi is good though.
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some of the best ribs i've cooked, turned out very well
shoulder was good as well, i'm trying to perfect a finishing sauce and still have work to do.
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Alright guys, needs some last second help/advice....I am terrible at grilling steaks. Yes. I said that.
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:.
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gooch let's see this roast
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Steaks are all about feel. It's very hard to describe without doing it. Buy like, 4-5 of them and cook them one at a time. Seer, flip, seer, repeat. Check firmness. Even cut it after checking and see what that firmness looks like as far as finish/color.
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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)
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Hey guyz, good news. I rough ridin' rocked those steaks like i have never rocked steaks before.
The key? Pull them off early, you can always throw them back on but you cant uncook them.
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Steak is feel for sure but there are a few schools of thought
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I just use salt and pepper and put them on the hottest fire I can get with a hunk of hickory. I'm a rare guy and I like thick cuts so i go a few minutes per side. No matter how you like it resting the meat is really important. Longer the better.
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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?
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35@375°F but that was probably longer than necessary
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I had beer can chicken with the King yesterday. It was quite delightful. It is cooked on the grill at about 350 degrees after the beer is shoved up the chickens rectum. The beer was an 8-bit tall grass. I give it 4 stars.
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i usually don't wrap mine either
:emawkid:
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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)
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is that smoked? it looks good.
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Yeah
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Has anyone ever tried to make a beef tongue?
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Has anyone ever tried to make a beef tongue?
paging asava
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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.
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hmm, a cow tongue. that sounds so delicious. slow and low, that's how to cook that cow tongue, slow and low. yum.
i enjoy mine slathered in ketchup.
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I know you can braise it, but I saw Andrew Zimmern and some dude in dallas eating one that looked like it had been smoked.
AST???
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In the market for a wireless thermometer. Anyone have one (iGrill) that links to their phone via an app? GE recommendations welcome.
Tom
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tom i have a maverick and it works great. don't know anything about this igrill system and i think you made it up.
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maverick is all i ever hear about from people that make good looking food
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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
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Did you pressure cooker to save time or is that the way to go from itk tongue cookers.
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redichek 769 (rebranded maverick)
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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.
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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.
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maverick is dangerous. i've also heard not to keep it around ice, man
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What if I told you guys I'm gonna grill some hot dogs this evening? Would information be of interest to you guys?
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Yes. Will they be hebrew national?
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Oscar Mayer I think.
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1/4 lb, jumbo or regular?
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maverick is dangerous. i've also heard not to keep it around ice, man
oof
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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
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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
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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
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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.
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Best results to date today. Had 4 lbs of country style pork ribs on the menu, and they did not disappoint...
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.
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Nice
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would eat the crap out of those, coal man
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What kinda fixins you got there 'dub. They look sweet potatoey.
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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.
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looks good
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looks good
Thanks. I know a marinade probably goes against the rules, but it was tasty.
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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.
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I smoked some country style rips a few weeks ago and they were quite good. Keep forgetting to take pics, tho
Those look great Cdub.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F22%2F56cb66f7b0082dd139f9a789c0f8b368.jpg&hash=ef286d1c1defab48c4410be9a9290c2584cde731)
First brisket of the traeger. Used mesquite and pecan.
Tom
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F04%2F22%2F56cb66f7b0082dd139f9a789c0f8b368.jpg&hash=ef286d1c1defab48c4410be9a9290c2584cde731)
First brisket of the traeger. Used mesquite and pecan.
Tom
did you buy the igrill?
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Not yet.
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how was it after resting, was it juicy?
that brisket looks good but the pic was taken after refrigerating and you can't tell.
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Sexy cutting board
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Clams brags are more subtle than fanningbrags but brags nonetheless
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that brisket looks perfect, tom
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looks dry as eff
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looks dry as eff
:excited:
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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)
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seafood paella, so yum
(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)
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is that pepperoni?
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deets, dax
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seafood paella, so yum
did the same last weekend. on, possibly, the same grill. was delicious.
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is that pepperoni?
:lol:
spanish chorizo
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seafood paella, so yum
did the same last weekend. on, possibly, the same grill. was delicious.
i thought i heard someone in my yard
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Brisket is dry. I need some practice on getting tender without making jerky. A little juice added back during reheat and lots of sauce.
Tom
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sounds tasty :thumbs:
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)
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btw tom, i was only Shag'n you. would eat
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seafood paella, so yum
(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)
would smash.
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A Weber Performer!
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Grilled up these goat kebabs while sipping on the Ommegang Hennepin I just posted in the connoisseurs thread... Today was a good day.
(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)
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that looks good cdubs
i have a question tho, do you guys not have cows or chickens there?
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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)
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lots of good food on this page
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i want those goat kebabs
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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.
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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?
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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.
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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
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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".
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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)
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made some burgers on the on the ol' george foreman tonight. :thumbs:
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made some burgers on the on the ol' george foreman tonight. :thumbs:
Pics or GTFO
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Congrats lib. I finally made my first grilled burgers of the season last night. No pics, just imagine deliciousness. Topped with onion and pickles.
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.
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19lbs of butt coming along
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150502_135659_zpsfx0ns8oj.jpg&hash=a55376b71930fe58517a7ca7200536385b1f797f)
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dropped a small butt and some cut short ribs early this a.m. let the holiday weekend commence.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150523_065115_zpswxufqulb.jpg&hash=d9e6b609077631b8542d423496c097a5ea1a8def)
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So yesterday, I had pulled beef at Arthur Bryants. It was amazing. I need to find out what roast they use. Was better than pulled pork. By a lot
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Arm?
(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
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150523_124244_zpsutfvcfmr.jpg&hash=8f19695febe5c0cc01e06736d28c21b2808f46e3)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20150523_124238_zpsxff8uqa5.jpg&hash=a6f57fb3a19c22f5fbccfb51aeb59e0f0702ce70)
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good god :drool:
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Looks like it has plenty of bark. I like bark.
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Every time anyone mentions using coffee in their rub I get all :drool:. Anyone want to share their coffee rub recipe?
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Here is mine:
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.
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Thanks
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just made some mint lamb kebabs on like a 6" weber charcoal thingamajig
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Mint lamb sounds pretty great. Haven't dabbled in the middle east much. Want to, but haven't yet.
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.
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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.
(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)
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holy crap that looks amazing
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would try cdub
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Looks fantastic.
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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
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I threw an 8 pound butt on at 4 this morning. Can't wait to dig in tonight.
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.
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I threw an 8 pound butt on at 4 this morning. Can't wait to dig in tonight.
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.
^stud
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That all sounds great.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F25%2F8f5c61d45f8f027e2e966c6c7b24a3fb.jpg&hash=bf5bb36e2b3b4576236f2780c8bc7825ed19c112)
Hen house had BOGO on country style ribs. Today's lunch after a little apple smoking.
Tom
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Just did a seven hour check in and now I'm hungry. Seems to be building a great bark. I just loaded the smoker up with wood and numm I'm off to wildcat creek to get in 9 holes. I'm pretty sure today is a good day.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fx5GINef.jpg&hash=9673a7b62089b9a0934ef920cde9396b778117b8)
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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.
(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)
CDub, drop the recipe on us, pls
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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
How did you do it? How did it translate from beef to lamb?
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Few things better than hanging out away from the family "watching" the smoker. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F25%2F7a42189303b511d58a59bec06caae32f.jpg&hash=6131a4d46602f55eca6726c8af37a20782f9739d)
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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!
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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)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2F21mykb9.png&hash=8320f20e39d5c7a1deefdd079d5d1a16fcc32c72)
Brisket from this weekend. First time using an electric smoker
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2F2vb4psj.png&hash=11850c15261b7216c0f1e2fbfbfd6574a3f98c05)
Then I did burnt ends
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Also did a brisket yesterday
(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)
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why did you cut off all of that delicious bark?
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one half with bark one half without, have to appease the masses sir
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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?
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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?
we did two, if that answers your question
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no that answer is confusing and doesnt make any sense
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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?
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Kroger had babybacks on sale for $1.88 lb. Going to smoke some ribs this weekend.:)
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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)
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i always love how odd shaped homemade pizza is :D
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How is that Premiere, tdaver?
Haven't been able to justify the price yet.
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your deck is all warped, t's and p's
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no that answer is confusing and doesnt make any sense
how 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.
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no that answer is confusing and doesnt make any sense
how 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.
How do you cook it without bark? Steamed on a bed of onions?
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Low bbqiq but I would cook 2 with bark and gnaw the bark off one with my incisors to please the nonbark crowd
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That sounds legit.
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Should have told those non-bark'rs to go back to California
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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.
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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:
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no that answer is confusing and doesnt make any sense
how 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.
How do you cook it without bark? Steamed on a bed of onions?
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 DELICIOUS
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i just want to make sure the bark went to a good home
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All this barking about bark. #woof
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i just want to make sure the bark went to a good home
it did puni, i wouldnt let you down like that
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what i don't get is why did he take the bark off and where did it all go?
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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
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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.
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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.
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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?
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Gonna eat plenty of #smoked meats at the HT BBQ competition tonight.
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3 slabs of baby backs and a chicken for the fam. It all turned out great.
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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?
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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.
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi61.tinypic.com%2F13yntyg.jpg&hash=3acb64eebec704e372b995caedebc45f6f52ee5d)
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I hope you put at least 1 of those leaves of lettuce on that burg. everything about that picture looks awesome also
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That salad looks great
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I should have taken a picture halfway through. The bread couldn't hold up to that burger and the plate looked like a puni lunch. It was wonderful.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1167.photobucket.com%2Falbums%2Fq630%2Fmichaelvannatta21%2FIMG_20150606_112822_zpsp8awedr0.jpg&hash=d2f2196a71b2ba362b8a670c3fb32c3cd9ef88b1) (http://s1167.photobucket.com/user/michaelvannatta21/media/IMG_20150606_112822_zpsp8awedr0.jpg.html)
Ribs just went on the Yoder. Should have post smoke pics in about 5 hours.
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What concoction did you throw on there, Gooch? If you don't mind me asking.
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Slather in yellow mustard then I just sprinkle Famous Daves seasoning. I'm pretty lazy when it comes to rubs. Could have used a bit more smoke but overall not a bad effort. I'd give them a 5.5 out of 7.
(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)
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It's official gE rib day!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F29avczk.jpg&hash=adad0d59c36678d96d51a68d61160fc06ae4fe15)
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Gooch needs to make a FattyFest auction item involving his cooking.
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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)
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:thumbs:
been meaning to get one for a while
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http://shaggybevo.com/board/showthread.php?t=115435
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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.
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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.
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Cdub, you are going to love it.
Sent from my SM-G900T using Tapatalk
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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.
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I have the larger one. Use the minion method for burning your charcoal. http://www.smokingmeatforums.com/a/minion-method-explained-with-tutorial (http://www.smokingmeatforums.com/a/minion-method-explained-with-tutorial)
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.
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@CNS, thanks! I have done a little research and have seen the Minion Method, will use!
Yeah, gonna just get to smoking some meat and learn as I go. Thanks again!
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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.
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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.
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I don't feel like I get enough bark on my que. Am I not using enough rub or not cooking it long enough?
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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.
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Mrs Gooch really doubling down after getting ryediculed in the gardettos thread
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She's sticking up for her man. It's pretty endearing. :love:
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She's certainly getting chippy over it.
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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.
Sent from my SM-G900T using Tapatalk
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do you wrap?
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do you wrap?
It Works!
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do you wrap?
It Works!
:lol:
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Did my first seasoning dry run a couple days ago, as multiple resources have suggested online. Lots of heat, no meat, all day burn to build up some creosote and knock the shine off the interior. I kept a detailed log of vent position, coal amount, and heat with all those variables.
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:
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@8manpick cdubs is trying to steal your thunder!
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Mrs. Gooch is heading to the undisputed worst town in Kansas this weekend. What should I make this weekend in her absence?
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Pulled beef. Had it at Arthur Bryants a few weeks ago. It was amazing and I haven't had time to work on replicating it yet. Do that and post results, TIA.
Sent from my SM-G900T using Tapatalk
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FwfdsWFV.png&hash=8dbafae7801a2aa0e00a08a8ef421111b55ec33b)
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Bologna chub.
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(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?
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F18%2F08af6d693480246bd2f252fa83b1b10c.jpg&hash=ecf34b71639cc7cd7b6372e075e0bd645462e313)
Thursday bbq, bestday bbq?
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Mow your lawn instead of sitting on your ass drinking ethos.
Jk, it's the weekend.
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why do you have a gun safe in the middle of your yard
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those dials on the bottom must be humidity control
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$100 says that hot tub hasnt worked since 2007
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Both the gun safe propane smoker and the hot tub work just fine, thank you.
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Sonntag - post a pick of the Q
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Going to do a couple racks of Lamb* will post pics.
*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.
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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?
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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?
Close, craigslist purchase on the cheap. gf's dad did help me get it off the trailer, tho.
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.
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Mother of god imagine all the diseases you could get from a Craigslist hot tub. :sdeek:
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fun fact: 100% of hot tubs are either broken, gifted from a father in law who needs it moved off his patio, or both.
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.
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it's whitlocks
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it's a very strong possibility
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I imagine it's mostly old accreted semen. Like 70-80% of the 'tub's mass is skeet.
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More like HerrGrosstag.
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HerrMungtag
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HerrSkeettag
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HerrNuttag
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HerrBabyBattertag
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HerrManGootag
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HerrVDtag
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HerrHepCtag
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normally mini-bread meltdowns at least get me to crack a smile, sad.
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This weekend, in addition to being Father's Day, is West Virginia Day! So I'm going to celebrate and hopefully smoke me a damn fine chicken. (Starting off cheap as i learn the ropes. Don't judge me.)
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Good luck cdub. Pork butts are good when you are starting out too. They're a long cook to give you practice with temp control and they're hard to screw up.
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Department picnic today
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)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F20%2F6b1d7f0edfd308f03ff64972d43a24e9.jpg&hash=f055b73f22ff5e25145e38daae5fa8bc39798929)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F20%2Fd7d39bb9c89a07b0ff53f24f58ab64a6.jpg&hash=9909078ca7dbd4fc09f0c6b5cff129162b705c5b)
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Cdub, treat that chicken just like you would if you were roasting it. Also, stuff has come out lately proving that beer can method is worthless bs. Stuff that cavity with a quarter onion, a bay leaf, a little celery, and some seasoned salt and seasoned pep. Rub skin with olive oil and salt/pep. It will be delish.
I have also stuffed with apples and bacon before and it was also great.
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I like an onion in mine, beer cans can get messy
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Love the dryness Tom :love:
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(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)
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.
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Peel that apple first. Also, onion in there too.
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Peel that apple first. Also, onion in there too.
Sent from my SM-G900T using Tapatalk
Cool, thanks!
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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 disability
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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)
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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 disability
1. 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
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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 disability
1. 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"
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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.
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Guys, guys... Guys!...
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.
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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.
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Looks pretty damn good, cDub. Were you able to get the skin crispy?
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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.
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.
Sent from my SM-G900T using Tapatalk
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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.
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.
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.
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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.
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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:
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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:
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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.
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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:
I think the mercury count was high out there at the time and my stomach wasn't ready/used to it.
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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.
:thumbs:
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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.
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.
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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.
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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 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.
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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 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.
Get the combo Chicken leg/thigh cuts... they are like dirt cheap most of the time (10lbs bag is like $6)
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.
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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 plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or and water. Brine the thighs for a few 24 hours, rub liberally and cook at like 200-250.
The rest is a good plan.
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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 plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or and water. Brine the thighs for a few 24 hours, rub liberally and cook at like 200-250.
The rest is a good plan.
waste of cider. the water pan in a smoker is a heat sink and provides moisture. Imparts absolutely zero flavor to food.
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well, that's what happens in a world where gooch is providing smoking protips
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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 plan was either Apple or cherry wood, with the coals/wood opposite the vent and the meat over a foil pan of cider or and water. Brine the thighs for a few 24 hours, rub liberally and cook at like 200-250.
The rest is a good plan.
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.
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Thighs are gross. I don't know how anyone can eat them.
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If I am making a dish that has chicken in it, especially one with sauce of any kind, I use legs and thighs. More flavor and fat. Breasts don't do well in that, imo. Especially if you are batch cooking and intend to use the leftovers.
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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.
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Nope. I am smoking roughly a bagillion pounds of brisket, duck, and ribs this weekend though.
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smoked chicken is meh to the millionth degree
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if it was my first time smoking something i'd just grab some boneless breasts, slap some rub on them, get the smoker good and smokey and and then smoke them at 275 for around an hour or whatever. they will be very good. pull them when temp is between 160-165 and let sit for ten minutes before slicing.
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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!
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I have a fundamental issue with BBQ comps. I know several guys that compete, some quite successfully, and the common comment is that most of them have a lot of ppl that do it very well and because of that there is too much points/scoring given to presentation. BBQ is probably the messiest food known to man, presentation should have no bearing.
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.
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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 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.
Get the combo Chicken leg/thigh cuts... they are like dirt cheap most of the time (10lbs bag is like $6)
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.
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i lick raw chicken all the time and i'm fine. spracne doesn't know.
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fear of raw chicken is one of the biggest urban legends out there. chicken sushi is mind-blowingly good.
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i lick raw chicken all the time and i'm fine. spracne doesn't know.
EMACL
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smoked chicken is meh to the millionth degree
God you just couldn't be more wrong
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smoked chicken is very delish
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Good smoked chicken is as good as anything else
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I'm really doing it!
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I don't know what is going on!
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I don't know what is going on!
seems racist
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Just can't get that temp up!
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I am right here!
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Just put some leg and thigh quarters on the smoker.
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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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Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
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Ummm pulled pork :lick:
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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
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Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
Marry her.
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Buy some extra fuel and a case of beer. You've got a long cook ahead of you.
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Gf just brought home a 10lb pork shoulder...
What do I do, guys?!!! :runaway:
Marry her.
:lol:
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That's a big ole bastard, cDub. In my experience, those cooks always go longer than you think.
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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:
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Haven't broke out the Weber Smokey Mountain yet this year. Brother wants me to smoke a brisket and pork butt for the family(15 + people) this weekend. Don't know sizes or cuts until the night before. Hope i'm not rusty. Will take some pics if i remember. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.sherv.net%2Fcm%2Femoticons%2Fcook%2Fbbq.gif&hash=5c20516f0a83cbe1c2bf5a9d1c397bffe3d63475)
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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:
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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.
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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
Has no vents, just that door thing you look into. The fuel bowl thing just fills with ash and the coals die
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Scoop ash out during cook.
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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)
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I really like adding Sugar In The Raw to whatevs rub I use when smoking pulled pork.
Sent from my SM-G900T using Tapatalk
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Going to do a shoulder on the smoker Sunday, and some country style ribs on the grill with a smoke box.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150704_091949_zpsng0wnt77.jpg&hash=96c8442c4d250a5f3cdc691d0cf60029f43a07a2) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20150704_091949_zpsng0wnt77.jpg.html)
'Murica. :gocho:
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i have some pork ribs that i bought yesterday because they were really cheap. these are the individually sliced ribs, not a rack. someone please tell me how to cook them, i have no idea.
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Throw them in the crockpot, slow and low.
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i guess they're not actually ribs. they're "country-style" ribs, which apparently is a fake rib. i've been had.
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My MIL puts them in sauce and puts them in the oven at like 325 for something like 2 hrs. They are ok.
Sent from my SM-G900T using Tapatalk
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well these are going to be cooked outside, one way or another.
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Is feeding them to the dog and running to the store an.option?
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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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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?
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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.
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I am inexperienced at charcoal grills if that is what you have. If gas, just treat the grill like an oven and get it to 300-325.
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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i have a gas grill, but i'm not sure the temp control is that precise. 300-325 sounds pretty hot. i'm sure i can go lower than that.
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You could certainly try something lower. The fight you have is to manage moisture loss vs heat over a long cook.
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would a pan of water help with that?
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It may. It would add humidity to the enclosure, but I think tightly wrapping these things up in a pan with foil would help more.
Sent from my SM-G900T using Tapatalk
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Do they have any fat on them? Would help answer the moisture question.
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yeah, there is fat on them. kinda mixed in, not like a layer on top. they are apparently cut from the shoulder.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fp-fst1.pixstatic.com%2F54f4dd03dbfa3f495e000bed%2F_w.540_s.fit_%2F03-2015%2520Country%2520Style%2520Ribs-2.jpg&hash=b1634b2d2f5bf22388a2e69cee8411572673f17d)
they look about like this.
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cns, the thing about the pan and foil is, i was thinking i should baste them with a sauce or liquid, but if they're in a pan then they'll just sit there and boil/steam in the sauce/liquid and their own juices. at least in my mind they would.
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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.
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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CNS - tweet out a pic of whatever you're drinking and your giant hands tonight. for America
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Got some chicken, sausage, and a small pork roast on the smoker now. Because America!
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2Fcffa064d4c365208a861b59c4edce9ae.jpg&hash=48a9175c68a9b6d7926ca1de9d77a3c75cfc712d)
Cheers, America!
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:cheers:
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Guys, I'm at 8 hours... Am I doing this right?!
(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)
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Looks great. Put that in a foil pan to catch some juice the rest of the way on.
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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.
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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)
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Dad cooked itit, but smoked chicken, pulled pork, homemade kielbasa, rib, turkey, beans, America.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F04fb346441c599cd654de1d8f4bfa44c.jpg&hash=3dce913bdab7c1531ba3dc2959a32bd9fd207994)
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Sys, post the pics!
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pretty good. i probably left them in the liquid too long, they were kinda falling apart on the grill.
(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)
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That dog is sys'y :D
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those country ribs are very good smoked, sys
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Alright, I need to thank any and all of you who had a suggestion or piece of advice, and here's why, after 12 hours...
(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:
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:cheers: CDubya :cheers:
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now I want pulled pork
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:thumbs:
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Whoa, it's even better today!!!
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2Fcffa064d4c365208a861b59c4edce9ae.jpg&hash=48a9175c68a9b6d7926ca1de9d77a3c75cfc712d)
Cheers, America!
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Omg I laughed and people looked at me
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Whoa, it's even better today!!!
It freezes super well too.
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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.
(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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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?
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Thanks. It is. I have done a couple before and they always turn out really well.
I always put it on the top rack with a brisket below to get dripped on. both have always turned out pretty delish.
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Do your kids eat half the goumet fare you cook up or are they eating kid stuff?
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They eat most of it. It's pretty rare anymore that they won't eat something. Beans are the main hurdle now. However, they are digging pintos in their steak tacos now.
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I love this smoker...
(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)
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im glad i wasnt driving when i saw this post!
looks great cdubs :thumbs:
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im glad i wasnt driving when i saw this post!
looks great cdubs :thumbs:
Haha, don't bbs and drive!
Thanks, it was delicious.
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Those look legit cDubya.
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Nice job bruh
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Happy Pie-n-Beer Day cat fans! mrstdaver is making cherry and blackberry pies to go with a limited release bottle of Epic Pomme Baril #2 made just for this holiday. The main course is below.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F2zi77kj.jpg&hash=b22f2272274f93efb79f95e6e0f3661f23393484)
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that is how you holiday :thumbs:
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It's still summer guys. Where are all the BBQ, smoking, and grilling pics?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2F347i4vl.jpg&hash=55a0788acb2c2f4902c0b08f4e6430d9c09399b2)
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look at that presentation :Wha:
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Put some fresh cracked pepper on that tomato/mozz.
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Already planning some bbq recipes for upcoming tailgate cat'n. Oh boy! Pulled pork, pulled chicken, so many possibilities!
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I shall be smoking some of the salmon @trim shipped me from the great NW this weekend.
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Neighbors were up in the Uintas today and brought me these beauties, 2 brookies and an artic grayling
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2Fmc88yh.jpg&hash=4f52c6b8712c122eab3a30e71066015fdfff2d03)
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Stuff em full of herbs and butter?
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How often do you guys replace your grills?
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:lol:
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How often do you guys replace your grills?
oh
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I want an answer though.
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every six weeks
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A: as needed
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every six weeks
A: as needed
:dubious:
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A: as needed
:thumbs:
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When they break or something.
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She didn't preface this with the fact I only buy $200 - $250 propane grills because they need replaced every 5 - 7 years after getting used 2 -3 times per week.
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Get a Weber Genesis. They are like $200 more but will last much longer and are very bad ass. No hot/cold spots and heavy duty parts. I mean, just my cook top grill part thingy has a 25yr parts warranty.
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5-7 is a fantastic lifespan for a cheap propane grill
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5-7 is a fantastic lifespan for a cheap propane grill
:comeatme:
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5-7 is a fantastic lifespan for a cheap propane grill
Too bad that is a terrible exaggeration.
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I used to get 3-4 out of them.
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5-7 is a fantastic lifespan for a cheap propane grill
Too bad that is a terrible exaggeration.
You do realize it was purchased when the deck was built like 5 years ago. #Trim316 anyways
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that's pretty impressive
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just wait till you have to buy a new deck
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Guys the new grill comes in today :excited:
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joint meals! :lick:
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Guys the new grill comes in today :excited:
What an exciting day every 5 to 7 years
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4.5 to 6.5 yrs is a long time to be throwing lit matches into a tank full of propane in order to grill some chicken. :dunno:
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Guys the new grill comes in today :excited:
What an exciting day every 5 to 7 years
Or 2-3 years, same thing, whatever.
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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:
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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.
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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.
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I would never put together a grill. Woof
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Grills are like a 1/7 on the assembly difficulty scale
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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.
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Anyone here have a green egg? Thoughts vs. either straight smoker or combo grill/smoker? Considering trying to win/buy one.
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I have a Kamado Joe and I use the balls out of it. Would highly recommend.
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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.
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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?
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I am not on food stamps :frown:
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I would never know
Sent from my iPad using Tapatalk
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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
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I would never put together a grill. Woof
Sent from my iPad using Tapatalk
they ain't hard, just need a 2nd set of hands, son
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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.
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Just buy the cheapest grill you can find. I bought a Rangemaster 22" kettle from Aldis over the summer for $25 and guess what, it gets super duper hot and cooks my food.
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of course I've had my grill for almost 8 years now and with no real plans to get a new one anytime soon
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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
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Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.
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Oh man new grill and Royals tickets. Winning! #fanningbrag
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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.
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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.
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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.
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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.
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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?
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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
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for the game tonight :royals:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2F1j3kzn.jpg&hash=ec5ce66cb7abe57dc09f3583399c5865a06460db)
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look great, what time did you put them on?
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9:30 last night
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hello friends, long time no see. still been Qing although my BBSing has taken a backseat to real life for a bit. Anyways, for a beerbacue at mi casa yesterday.
(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)
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Good stuff. That prime rib looks amazeballs. How did the spatchcock turn out. I have wanted to do that but thought it would dry the bird out. Did it cook quicker? Did it get more dry than normal? I would also assume it takes on more smoke flavor?
Tia.
Sent from my SM-G900T using Tapatalk
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spatchcock turned out great. didn't dry out any more than doing it any other way. didn't notice more any more smoke than normal either.
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You really love raw meat
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My comment was going to be that the prime rib looked amazeballs, but I see that it was already taken.
:shakesfist:
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I fired up the smoker, got wings on for apps and 2 bacon wrapped pork tenderloins underneath (wings are on a pizza pan to prevent cross contamination)...
Sitting back and enjoying some Maker's 46 and a stogie while watching college football... :gocho:
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that sounds fantastic cdubs, we had that same relaxation at the start of the season when we lost on Thursday too :cheers:
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Sub-50° weather apparently affects smoking more than I thought, so I had to finish in the oven, but...
(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)
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I know you all are :kcblue: your faces off, but...
(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)
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bacon wrapped tenderloin???
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bacon wrapped tenderloin???
Yessir. It was absolutely phenomenal too.
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what's the sauce? i've told myself its some home made honey/bbq contraption.
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Why is the inside done and the outside raw?
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that is the smoke ring, seven.
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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.
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that is the smoke ring, seven.
This is correct. Wasn't sure if he was :bait: or not.
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;)
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have an 8lb achiote rubbed beef shank on the smoke for some yucatan inspired tacos. gonna start working on some chicharrones & beans now.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151121_073720_zps0eb4xzhm.jpg&hash=945d434e7e0916ad6dafda62ba9c784a7b48aba8)
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:excited:
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After 12 hours on mesquite, shank has been moved to finish by braising in oj, beef broth, lime & onions.
(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)
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omg :drool:
updated pics on how it turned out?
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FMobile%2520Uploads%2F20151121_123551_zpsrh7ik5s3.jpg&hash=b0753590787cb842427b84e1ba310a0ea6422b55)
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
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good, ness. :drool: :drool: :drool:
sounds amazing :thumbs:
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That looks fantastic. I tried achiote on a pork butt this summer and it was great. I have not tried beef yet. It's also really good on chicken.
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.
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yeah it was my 1st time having it in beef, not bad. godspeed on the turkey today.
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did a 16# brisket with the goEMAW rub. Went over great. Also ribs, they ended up a little dry after waiting for everyone to arrive. :(
eff turkey
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What's this gE rub?
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What's this gE rub?
The one posted earlier in this thread
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Happy Thanksgiving gE!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2F2rzp47n.jpg&hash=5265a620e823b2e057cc5a39858d0cf10ef38c2c)
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nice birds ya got there
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Going to pick this machine up tonight.
http://www.atbbq.com/yoder-smokers-ys640-pellet-cooker.html
:Woohoo:
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that's way too much to spend on a pellet cooker
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that's way too much to spend on a pellet cooker
It is being paid for by someone else.
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Congrats XT! Yoder makes quality stuff. And damn I miss having ATBBQ nearby.
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was that your only option?
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was that your only option?
Not really, but based on peer reviews it seemed to be the best choice.
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grilled a mcgonigles 12.5 pounder on t-giving day. took about 2-2.5 hrs, temp consistently between 360-400. was amazeballz level moist. :thumbs:
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F12%2F13%2F618f9cbbb02ef5012438d9a0ee561b09.jpg&hash=cf977514bf9a2af44f9e04228ae276210d16f272)
Cherry Dr. Pepper pork roasts.
Sent from my SM-G920V using Tapatalk
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ok :D
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Looks good. On the new yoder?
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Looks good. On the new yoder?
Yeah, they turned out pretty good.
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Going with prime rib for dinner tonight.
(https://uploads.tapatalk-cdn.com/20151231/b699f6d7767b2bbb36509409829c0f0a.jpg)
Sent from my SM-G920V using Tapatalk
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Sorry about the sideways pic. FU Tapatalk.
Sent from my SM-G920V using Tapatalk
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Did you cover it in marijuana?
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Let me guess Tyme, Marjoram, Rosemary, Olive oil, and an onion in the blender. That is what I put on mine.
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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
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Did you cover it in marijuana?
mr pot jones over here
why the mary jane on the food, son?
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cns' lawn
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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?
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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
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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
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Chicken
Sent from my iPhone using Tapatalk
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Pork butt is nearly impossible to screw up
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Stick a beer can(miller light obvs) up a whole chickens ass and smoke that baby
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American Test Kitchen has debunked the beer can chicken thing. It doesn't do anything appreciable. Keep it easy, season it, put an onion, some celery, and a bay leaf in the cavity, then smoke that bird until it's around 160 deg to 165deg. Pull it and enjoy super delish chicken.
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Did everyone get a traeger baby grill for Christmas? good grief.
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I didn't. :frown:
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Baby traeger grill is hilariously pud looking
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Someone post a pic of this thing
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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)
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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!
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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!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F16%2F01%2F04%2F1e65c5a8c33be2bd510d937c4d052082.jpg&hash=06723cf08619f6fd678ac80c8ff85176bb8af1bd)
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!
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did you buy the torch i recommendo'd? just throwing it on the griddle to brown the outside?
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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
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tell me how you did that hamburger thing.
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Based on 5 month old memory... Sous vide, bagged at 135 for 90 minutes. Remove, let rest in fridge to cool so center doesn't over cook when searing. Sear on skillet as hot as I could get it w light coating of neutral (high smoke point) oil. Probably canola, although clarified butter would be good for this. Probably 45 seconds each side. W/cheese and fried egg on English muffin
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even if i had a sous vide bag, it never would have occurred to me to cook a hamburger in a bag. what a time to be alive.
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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
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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
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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)
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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.
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post one next to a stuffed bear or a jar of pickles
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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.
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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.
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post one next to a stuffed bear or a jar of pickles
:lol:
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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.
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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.
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Okay guys, I lost the recipe for the last pork butt I did... HELP. Putting it on the smoker early tomorrow morning and need a good one.
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put a rub on it, stick in smoker, magic
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AST's rub is good but on the spicy side so adjust cayenne accordingly
http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187
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AST's rub is good but on the spicy side so adjust cayenne accordingly
http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187
Canco. It's deish.
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Thanks for the link, tdaver! I went through a bunch of pages and couldn't find it.
Throwing it together now.
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well, we're waiting
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It was delish, naturally. Photo bucket is being a dick, though. Working on it.
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...
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20160109_160718_zpsaafizvdz.jpg&hash=bdcd510ab771c78644eeadcd8b6f6cc84dadc268) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160109_160718_zpsaafizvdz.jpg.html)
(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.
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Amazing!
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outstandingly done
[attachment deleted by admin]
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I would katdaddy the crap out of that
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Thanks, guys.
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smoked some short ribs today
(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)
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you magnificent bastard
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that pastrami looks very interesting and i don't even know if i like pastrami
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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.
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Would smash all of those
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yeah, I'd make passionate love to that pastrami
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Pastrami has been on my to do list for a long time. Need to make it happen now soon after seeing that.
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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.
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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.
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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!
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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)
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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.
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I wish you were my neighbor.
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I wish you were my neighbor.
gee, thanks Mr Rogers
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Oh eff off with this thread right now!
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Oh eff off with this thread right now!
Hi Emo!
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So jealous. I've probably got another month before I can fire up the smoker again. :cry:
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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!
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Yes. I smoke in the winter all the time. as long as it isn't too windy, your good
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Hey AST, can you develop me into a Lean, Mean, Green-Egg winning machine by May?
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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.
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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.
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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?
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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
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Spare the air days!
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speechless
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Why the hell isn't BBQ protected by the constitution?
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Maybe you could make some sort of BBQ religion where it is exempt from state law. :dunno:
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Might be a loaded question but Green Egg owner's.. how difficult would it be to start cooking on a green egg during a competition without having any experience with cooking on a green egg?
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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.
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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
(https://culturewarreporters.files.wordpress.com/2013/07/im-sorry-i-thought-this-was-america.gif)
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Got the igrill mini for Xmas. Test run on steaks tonight. Pretty cool gadget will come in handy during brisket smokes.
Tom
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Three slabs of baby backs tonight
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Three slabs of baby backs tonight
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They look like crap
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Oh eff off with this thread right now!
Shakeology post lol
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Three slabs of baby backs tonight
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They look like crap
Forgot picks
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Guys I tried that sous vide kinda deal last night. It was okay. Not better than the grill, IMO.
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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.
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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.
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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.
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Guys! Grilling season started a little early :ksu:
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What kind of octopus tentacle is that?
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muledick
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hurray for grill season
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Yay!
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marijuana burgers
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Burger edibles
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pedburgers
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From field to table.
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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.
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Lone Star and a Buckee's t-shirt. That's about as Texasy of a picture as you can get.
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I never found out what Buckee's was, will Google.
Don't forget the Damn Quails koozie!
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it's where you go if you find yourself needing to poop in texas
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I was there for 3 days and come to think of it I didn't once poop in a toilet. But I'll keep that in mind for next time. :thumbs:
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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.
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What kind of birds are those?
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Mostly bobwhite quail with a few blue quail thrown in. They look and taste the exact same once they're naked.
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Nice pics Emo, thanks for taking us along for the ride.
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.
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brine them too?
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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.
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Started prep today for 220lbs of brisket to smoke for an event on Sunday. 300lbs in all
:horrorsurprise:
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10 packers on the trailer rig & 4 each on the patio smokers. gonna be a long night.
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You getting paid good for this work?
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this is for a non-profit event. i'm a nice guy like that.
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:cheers:
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i hope you are using credit cards for your business expenses and we will be seeing you in the CC and Travel thread.
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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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nice bark homie
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Too windy so my BBQ chicken is being done in the oven. :frown:
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Meatloaf on smoker. Beer in hand. Happy Friday!
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I've can honestly say I've never had smoked meatloaf, but I would consider it
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Same. I can be talked into almost anything meatloaf related
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loaves of meat always make me lose my appetite, thanks.
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Think of it as sausage
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:Lurk:
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Also that's a great cutting board tdaver, I'm sure you get that a lot
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It was really damn good guys
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eff your thermal inversion, that looks delicious
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Green air days all week. Inversion season is basically done. Smoking like a boss from now until next winter.
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Steak Revolution on Netflix. Must watch for this crew.
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For today's special occasion, we have a pan-seared NY (KC??) Strip. Thunderstorm rolled in as I went out to light coals, so I improvised... with 70's plate and all ;)
(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)
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Man you seared that thing to perfection. Just amazing.
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Yes, that looks delish
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you forgot to cook the middle
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10lb brisket tomorrow
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Thanks, guys! It was wonderful. God bless cast iron skillets.
Seven, go sit in your corner!
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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.
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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.
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i would eat the living crap out of that steak. also like finishing with butter.
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i usually just go with strip steak to avoid the KC/NY thing. Beeves and their musculature aren't beholden to any one city.
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Butter is must when pan cooking
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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I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.
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Butter for finishing
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Man, should have posted the pork chops I grilled last week. Home-butchered pork chops too, I made add. Very tasty.
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Butter for finishing
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Agreed. Butter for searing burns too quickly for me. Oil for searing/cooking. Butter for the finish.
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You get a better Maillard reaction dry than with oil
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Dry. No oil. No finish butter. When I make strip, it already has a bunch of very delish steak juice and fat. More butter would be too much fat, imo. I could see it on a sirlon, though.
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finish butter = putting a pat of herbed butter on top of the steak after you plate the steak, i don't know wtf cire is talking about
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.
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Nobody said it was wrong. This whole thread is about preferences.
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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
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Experience.
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Clams just went in dry on CNS
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Spouting a bunch of stupidity sure opened up a good slot for a pun.
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When the steak is done throw some butter in the pan and baste the steak with it
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Clams just went in dry on CNS
more fond that way
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http://youtu.be/zP4FZ5Optag
Delicious
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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.
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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?
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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
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Ribeye is not fatty at all, 'clams. :lol:
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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.
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Ribeye is not fatty at all, 'clams. :lol:
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 -
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi305.photobucket.com%2Falbums%2Fnn236%2Fskink000%2FBBQ%2520Stuff%2FDSCN0001.jpg&hash=91277845e31f0584f7444ea267909a3e6b3e75b5)
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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.
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Ribeye is not fatty at all, 'clams. :lol:
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 -
(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.
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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.
That is fair. I am have no steak joint. I will just go back to my iodized salt, I guess.
:jerk:
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i bet your keyboard and fingers are pretty tender right now considering how hard you've been pounding on them.
dip them in some butter for the true flavors to come out before eating.
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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...
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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:
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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...
Whatever, Emeril
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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...
Whatever, Emeril
Could you clarify that? Smells like you're burning up.
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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
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Well, now I am convinced that my preference for balance is wrong. It's the link that got me.
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:lol:
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more fond
more flavor
cook in lard
:lol:
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2 out of 3 isn't bad. Your learning.
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Not my best carve
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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...
Whatever, Emeril
Could you clarify that? Smells like you're burning up.
wow
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This was good, thank you everyone that participated.
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that brisket looks great, don't really "get" the green stuff in the bowl up top but whatevs.
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I don't like butter on my steaks. I don't like steak fat on my steaks either.
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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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what size?
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10-11 pounds
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Cheesy corn in top right
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For the record, and I know I'll get some smart-ass comments, I use homemade butter. Local grass-fed cows, put the cream into a ninja blender, separate that stuff, and squeeze all that milk out. The butter is amazing.
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I bet you make your own butter
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Tom colicchio is team butter https://twitter.com/tomcolicchio/status/709933841948020741
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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
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."
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also that was a funny thing to ask him
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http://youtu.be/zP4FZ5Optag
Delicious
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Do want a steak now
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Sirloin tonight grilled instead of basted tho
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can still melt butter on it while it finishes on the grill just to piss off cns/8man n00b steak cooks
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can still melt butter on it while it finishes on the grill just to piss off cns/8man n00b steak cooks
I love butter to finish, but don't prefer to sear in it
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I quick sear my sous vide product in 50/50 butter & oil to help the smoke point.
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Put the new (unneeded according to known dumb dumb Mrs. Gooch) grill together last night. Steaks and scallops going on Sunday (weather permitting).
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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).
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^^^dumb dumb
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I haven't been around much lately but this morning I have peeked into 2 threads and both of them had Mr. and Mrs. Gooch arguments. Also, Mrs SF is demanding I "practice" smoking a ham this weekend on my Big Green Egg. She apparently doesn't trust me enough just to make one and take it to her parents for Easter. I wouldn't mind this normally, but the weather is shitty this weekend and I really don't even like ham that much. :dunno:
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Just tell her you mumped up the practice one but you learn from your mistakes
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Mr. and Mrs. Gooch arguments
:lol:
Those aren't arguments.
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I had smoked ham for the first time a few months ago. Was surprisingly really good.
Leftover brisket is turning into chili right now and a butt went on this morning.
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My first attempt at a bacon fatty.
Tom
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This was the most delicious thing I have ever made.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160403%2Fc56580948f8ec5ed5d439e4622fe5ec7.jpg&hash=1f8495a6ee159860e2cae05a697050d57af93029)
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i did my first hot brisket smoke yesterday, turned out pretty good.
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.
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lots of good looking Q taking place here men.
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)
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This blog needs a spoiler feature :barf:
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how much edible meet is on a steer's head? i feel like most of the mass there would be inedible.
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That's offal AST. T's & P's
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You guys remember that one time when asava rounded up a bunch of hog heads and cooked em up? That was pretty cool.
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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.
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That's offal AST. T's & P's
@spracne level right here. Bravo sir.
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This was the most delicious thing I have ever made.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160403%2Fc56580948f8ec5ed5d439e4622fe5ec7.jpg&hash=1f8495a6ee159860e2cae05a697050d57af93029)
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Clam
Do you cook the entire time on the smoker? What internal did you hit?
Tom
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This was the most delicious thing I have ever made.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160403%2Fc56580948f8ec5ed5d439e4622fe5ec7.jpg&hash=1f8495a6ee159860e2cae05a697050d57af93029)
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Clam
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.
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Well I'm sure that 10lbs was sorely missed then, sorry for for your loss AST
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I made hamburgers on the grill tonight! No pictures :sad:
Gonna win 'em all! (using Tapatalk)
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Game changer??
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)
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Really lol at those teens who jacked AST's cooler hoping for 60 cold beers only to find a rough ridin' cow head
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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.
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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
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carne asada tacos last night :lick:
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Just now getting back to checking these threads....
@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:
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Picked up a slightly used (looks brand new) Traeger from a dude on Craigslist yesterday. Still under warranty and saved $200.
Couldn't wait to use it, but didn't have much time last night. Smoked T-Bones were pretty good.
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Smoked tbones wut
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ya i just kinda figured he was kidding or drunk or both
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Fun
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hmm, is that a papa murphy's?
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No, was at a friend's house, he made the zaa
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damn son, he did good
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Yeah, he has a really good recipe/work space to roll it out.
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No he doesn't but ok
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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.
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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
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that isn't an oven, but instead, a smoker
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except they don't impart hardly any smoke flavor into the meat in my 6 year experience with a traegar.
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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.
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except they don't impart hardly any smoke flavor into the meat in my 6 year experience with a traegar.
use pellets
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Rattlesnake
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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
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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.
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Pizza and mashed potatoes
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Crawfish boil tomorrow!
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My daughters ate more than I did
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My daughters ate more than I did
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Did you keep them in a pink kids pool before cooking them?
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lol, no they were just in the packing cooler.
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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.
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put 4 lbs of pork shoulder in the slowcooker overnight last night. initial results this morning seemed pretty good.
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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.
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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?
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My smoker is getting dusty. :frown:
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I've done quite a bit this spring but won't be able to until June probably!
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Anyone do jerky?
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I"ve overcooked a brisket flat if that's what you mean.
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I"ve overcooked a brisket flat if that's what you mean.
who hasn't! amirite
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Going to smoke some salmon this weekend :dunno: Don't have the time to do much else but want to get something going.
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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
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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.
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This is easily one of my favorite threads. Very entertaining
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I am def going to try salmon this spring. How long does that smoke take? Also, pretty low temp too, right? I haven't even looked into it yet. Also, when broiling or grilling I notice a huge diff btwn sockeye and keta. Does the smoke cover that diff, or still important to get the sockeye?
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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:
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Re: salmon, what do you actually buy? Whole salmon? Just filets?
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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.
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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.
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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.
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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?
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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.
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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.
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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/
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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.
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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.
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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
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ya you should go there, it's right up there with pie 5 in terms of quality
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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
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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
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:lol: omg, that's a made up story right?
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That story may or may not have happened but his overall point of Carolina style BBQ sucking ass is spot on.
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Not made up.
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I threw up in my mouth reading that
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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
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I had authentic NC barbecue in Albemarle at Log Cabin Bar-B-Cue (rated 4.5 stars on Google by stupid Carolinians). It was exactly like clams described. Unbelievable, I was so crestfallen.
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It's actually kind of tasty, but it's not BBQ, and when I tell people that they get all :curse:
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.
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Probably doing it too long
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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.
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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.
Gonna win 'em all! (using Tapatalk)
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And the name of it is...?
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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.
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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?
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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.
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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.
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There's a place in Charleston, SC called Swig & Swine that's supposed to be pretty good.
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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...
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Everyone hates that naming convention
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cartierfor3 & sons
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I dont, 7.
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You should, d & lew
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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.
(https://scontent.fmci1-2.fna.fbcdn.net/hphotos-xtl1/t31.0-8/13122808_848946511918658_8822691989738656663_o.jpg)
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I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.
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I would have never guessed nicname had the follow through to actually commit to BBQ'ing something. Looks great.
rough ridin' phone jokes.
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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?
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No japs (no racist)
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mixing applesauce and mustard would make me vomit on the spot
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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:
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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.
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better or worse than smoked T-bones?
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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.
(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)
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meat side down, son
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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.
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^meh bland texas style
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^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.
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whoa, settle down dad, don't want your taste buds to kill you
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^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.
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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.
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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.
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^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
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nicname not sure where you live but costco sells the traeger pellets for v cheap in big bags
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I've heard there are better pellets that work just as well in the traegar, than traegar branded pellets. Someone told me, can't remember what the brand was, but they are almost 100% wood in each pellet, whereas traegar is only like 15% wood or something, and why you can't get a very wood-smoked flavor when smoking in the traegar. Anyone tried other pellets in the traegar that they think work better?
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Just a few more minutes to reduce the bbq sauce a bit. I'm excited.
(https://scontent.fmci1-2.fna.fbcdn.net/t31.0-8/13173189_849030448576931_104000875596311192_o.jpg)
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looks like it might be time to replace that foil, looks a bit too clean
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Might be getting more smoke flavor from the foil than the pellets.
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:lol:
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Def. need to change the foil after this.
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.
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those look great, would eat
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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.
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.
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i heard you like the 12" version
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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.
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.
How do these work exactly?
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You load them with pellets and put them in your smoker and they provide additional smoke.
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I've got the maze version. Works great for cheese.
http://www.amazenproducts.com/product_p/amnps5x8.htm
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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?
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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.
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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
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Step 1: Kill deer. Break down into quarters and steaks. Get home. Finish processing.
(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)
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Step 1: Kill deer. Break down into quarters and steaks. Get home. Finish processing.
That seems like more than one step.
:lick:
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Looks like you got some swamp water marinade too
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egg milk and ketchup
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"processing" is such a disgusting word/descriptor
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I would peal the bacon off to eat and throw the rest away. :barf:
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In miles of prairie, that damned deer found the only mud hole to die in. :bang:
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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
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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
In this instance your weird food aversions are right.
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And now I need to make some ribs. I'm going to try that salt and pepper only rub.
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I've said this before and I'll say it again, the game-y taste is in the fat and connective tissue. The meat is meat, tastes great, very similar to beef. When we were butchering him (is that a better descriptor?) I got rid of all the non-meat stuff that I could. If you pay someone to process your deer (like a deer processor) it will taste like what you think deer tastes like. This fall, assuming I don't get an elk, we will take way more than one and probably not buy beef ever again.
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Deer jerkey is delicious.
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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
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egg milk and ketchup
:D
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I like fatty meats, deer is like as dry as it gets. No thanks.
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It's like you read right over the part where I marinated it in olive oil. Not dry at all.
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Would eat the crap out of that, Emo. And I bet it was delicious, good work.
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I like fatty meats, deer is like as dry as it gets. No thanks.
Dry huh? Hmmm, maybe I would like deer...
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Venison is delicious.
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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.
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he also made a jacket out of a different animal that tastes good to cook it in
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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.
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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.
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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.
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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.
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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.
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pretty sure you can't marinate protein without an acid
source: science
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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
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Best thing you could probably do for that steak is put some salt on it and let it sit overnight.
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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.
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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)
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Gross but I imagine it's better to you because you're the one who killed it, butchered it etc.
Enjoy Lyme disease meat
Sent from my iPhone using Tapatalk
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Great day for some beers and an 8 lbs pork shoulder
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Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall. :sdeek: :'bye cruel world:
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Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall. :sdeek: :'bye cruel world:
Do you even wrap bro?
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Gameday is this weekend for the XL BGE. Any ideas on how to prep for mystery box? Originally thought it was a protein and 2 sides, but apparently there is 10 or so side ingredients?
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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).
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi66.tinypic.com%2F2en5gg2.jpg&hash=0abaa11e85ed10bea8eb13dc53714a0cb58c6da3)
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What am I looking at
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Tuna steak, mango/avocado salsa, squash
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Smoked another butt yesterday. Turned out amazing. Grilling some fish for a lighter dinner this evening. Burgers and brats tomorrow!
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Grilled some chicken and then put it in some red beans and rice. Pretty good doods
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Grilled burgers today and everyone liked them
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That's great mocat
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Just threw some ribs out on the grill. Should be ready in about 4 hours!
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bought a cheapo propane grill from Menards Saturday. Feels goods.
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pretty sure you can't marinate protein without an acid
source: science
acid is mostly about flavor in the marinade more than any tenderizing action or interaction with the protein.
source: good eats s07e07
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Purchased a Traeger over the weekend. Teriyaki chicken kabobs on Tuesday night and lamb chops last night. :drool:
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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
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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.
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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.
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I have some terrible news. I walked outside to check on my Boston Butt and my vertical propane smoker was shooting flames out of the bottom. When I tried to turn off the smoker the knob actually melted off. I'm thankful for all of your well wishes in advance. It's been tough to deal with, but we'll get through this together. My baby is scheduled for surgery tomorrow and I hope that she's back to normal by the weekend. I believe that the hose connecting the tank to the burner is to blame. Honestly, I'm just not sure life is worth living at this point. I promise I'll keep you all updated. Please try to get some rest, I need each and everyone of you to help pull me through this.
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This is probs for the shame thread, but I have only smoked like three times since Feb.
you're not alone. :cheers:
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Hope your baby is well k_t_p. Sick kids get me right in the feels. :bawl:
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What should I put on the traeger this weekend?
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Pork loin
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Had some lightly grilled chipotle chicken salad stuffed in a tomato wrap with cheddar and chopped romaine lettuce for dinner :lick:
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Thanks, everything to heal her is suppose to arrive today. I hope so. I've been letting her sleep in my bed until she's back to normal and my wife seems really upset by this. I told her she is welcome to find the couch.
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:
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What is lightly grilled chicken? That sounds unsafe
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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)
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Gross
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yeah, probably is. Thats a cool picture though.
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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
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Hell no.
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It was v good :drool:
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a lot of times i'll just run out to the chicken coop, lop the head off one of those dirty little bastards, cut into that juicy bird, and just start eating it right there. It's a little bit of work, but not as unsafe as you'd be made to believe.
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That's sick. Dump that plate into a hot skillet for about 5 more minutes and you would sort of have some nice fajitas going.
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the descent of The Big Train as a poster is complete
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undercooked/raw chicken is actually a lot less unsafe than most people believe it to be
I'd rather eat an apple core
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undercooked/raw chicken is actually a lot less unsafe than most people believe it to be
I'd rather eat an apple core
The seeds are full of nutrients!
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:lol:
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Steaks, it's too hot to smoke today, so some strips on the grill tonight.
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160613%2F8c656ed7b1145531081f2468fb04c5be.jpg&hash=d60f125a8d5a13412b6e3f3f98a4436aec9af209)
Look at all this crap
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(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
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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.
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Pretty monumental fail this weekend, feeling some shame, but willing to share if it might help others. :frown:
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let's hear it.
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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.
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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.
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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.
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You can buy vents and cut one in. Maybe try that and drill in a thermometer too?
Sent from my SM-G900T using Tapatalk
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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.
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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.
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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.
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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/
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http://www.auberins.com/index.php?main_page=index&cPath=14_28
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I'm just going to get this: https://www.amazon.com/Universal-Replacement-Adjustable-Thermostat-Controller/dp/B00HDMDA2I
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West Virginia Day weekend. Butt for everyone...
(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)
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I want to make some grilled lamb chops with blackberry sauce Sunday. Not sure if Trim is a fan of lamb tho.
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This is one of those threads I never bothered to catch up on since 2012.
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.
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Got my dehydrator. Did strawberries and apples and bananas last night. I think this is going to be the way to go for jerky.
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You can do jerky in the oven pretty easy.
Sent from my SM-G900T using Tapatalk
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You can do jerky in the oven pretty easy.
Sent from my SM-G900T using Tapatalk
I don't think mine goes cool enough, gas.
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Got 20 lbs of pork smoking this morning. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160618%2F48330646bcfd907c35bacacb1858e327.jpg&hash=f13004a1544b7e0568f333473370dbcd4801e7fc)
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160703%2F9319f7aba1aa339480449aa630bf9eb8.jpg&hash=5069bcd9461f35337ccd0d4f1235006e007a787f)
Sent from my SM-G930V using Tapatalk
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is that fish?
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Gravity defying bacon wrapped pork?
Sent from my SM-G900T using Tapatalk
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i'm torn between ordering a pizza right now or saying eff it and throwing a pork loin on the grill. have never done that
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Pork loin has almost no fat so it dries out quickly. Definitely want to wrap.it in foil if it's a gas grill and it only needs to be 140 degrees to be done, do you have meat thermometer?
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Slice into pork chops and grill
Sent from my iPhone using Tapatalk
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Best thing to do with pork loin is slice it long ways into a quarter inch thick roll, sautee butter and small diced apples or garlic and spread that evenly, roll it back up tie it off rub with herbs, Brown and roast with some apples/onion, stock and a little white wine.
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Bacon wrapped pork loin on the Yoder. Turned out a little dry but it tasted pretty good.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160704%2Fa5a4aafb80c84ad10a20cf505b92b10a.jpg&hash=3f61ebba2fd6cb59e77baef22bbf3d4cb1e27ba9)
Filet medium rare with mom's favorite sides... creamed corn, cheesee potatoes, broccoli and rice
Tom
Sent from my SM-G920V using Tapatalk
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somebody make some cecina and post here about how much of a pain in the ass it is and also how delicious. use photos.
along with barbacoa, it's what i miss most from mexico (foodwise).
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i made pasta salad and MAY cook some brats later.
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Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.
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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!
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Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.
Sent from my iPhone using Tapatalk
Most popular red meat in the world.
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:lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
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:lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160709%2F98f8237cce28aabb29cb76641c24a0e3.jpg&hash=13514849e43e17729087634de0c4ce7a1b84d511)
Looks terrible
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: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
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Are those like Sams club pre pattied burgers? Yuck
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: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.
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my brother doesn't like kabobs so the burgers were his, no sense in getting anything other than frozen burgers for him
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Why do you put all the seasoning in one spot?
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who took a bite out of the frozen burger wtf
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160711%2F85208d6652ac51061d4b0527de44d053.jpg&hash=5fed70f95e38435a41838a787999737f74dd4f67)
Stuffed full of pork shoulder.
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What happened to the OP? I hope he is ok.
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Forgot picks but I did baby backs and smoked some bratwurst.
The brats were amazing, can't believe I've never done that.
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sometimes TBT is just so F'ing TBT
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sometimes TBT is just so F'ing TBT
:confused:
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Being cheap, and possibly a little redneck, I finally made a temperature controller and a small blower/stoker for my Kettle grill. The temperature controller cost around $40-50 in parts and the blower was mostly stuff I had laying around the house(old tv top box, laptop cpu cooling fan, dog food bowl, flex tubing, cell phone charger, etc.. I did a test batch of pork spare ribs and ran it for 5 hours. It held between 215-225 the whole time and I never had to adjust anything. pretty much set it and forget it. Judging from the coals and wood chunks that were left, I could have probably let it run for another 2 hours if needed. For future cooks, I'll probably rotate the food midway through cooking and slightly adjust the aluminum foil layout on the inside. One set of ribs got a little more charred than everything else, but everything tasted delish.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FQO2ShIc.jpg&hash=7d2417b9f2336c077f9544cf715b72f5645cee37)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FgPhZOUr.jpg&hash=2fe30bd7a2966b297350d14b70b00d3fcc5f868a)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FBh1XRTc.jpg&hash=81a35bb52ac13d3a9ab134fc48809d7f5badd33e)
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(https://cdn.meme.am/instances/500x/64225405.jpg)
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i love it hE, i made something similar to turn my chest freezer into a keg fridge and was thinking it would be too hard to repurpose the controler for a sous vide or smoker configuration.
Do you have a parts list i could peak at?
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Off the top of my head.
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.
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halfEmpty just rocketed into my awareness
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(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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I'm grilling a Pork Tenderloin right now that I bought at Aldis. No pictures.
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(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?
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Are crab legs normally grilled?
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i think he forgot to eat the crab legs before accidentally putting them on the grill
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The crab was really good. It was already cooked when I bought it, so it was just heated up on the smoker. Didn't taste a whole lot different from warming it up in the house, but I didn't have to deal with a big pot of fishy water afterwards. I bought the crab and filets at Costco.
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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.
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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?
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There's a bar here in Denver htat has a thing that I want to try.
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?
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basically, it's perfect.
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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:
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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:
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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.
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Had A BLAST!!! 3 exclamos bros that never happens but just look at em. It was sooo good, so good.
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:impatient:
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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?
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Injected meat should be illegal imo smdh
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Leg of lamb gyros :drool:
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Oh man! I really need to get off my ass and start doing some lamb. I bought an Indian cook book a few weeks ago and it calls for lamb in half the recipes.
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Brisket today. First attempt with this smoker. Hope I trimmed it right.
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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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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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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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Brisket today. First attempt with this smoker. Hope I trimmed it right.
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are we gonna get a before pic?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F40cd27459ddbeaa5225de65a2743bff5.jpg&hash=ddd46e477e04ce19d5d77da9f3861cd8a2979f41)
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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
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Brisket today. First attempt with this smoker. Hope I trimmed it right.
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are we gonna get a before pic?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F40cd27459ddbeaa5225de65a2743bff5.jpg&hash=ddd46e477e04ce19d5d77da9f3861cd8a2979f41)
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thats what i'm talking about :drool: :drool: :drool:
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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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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.
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Dude. Burnt ends are delish.
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Made some bbq sauce last night using some cans of Buffalo Sweat I wasn't going to drink. It will go on some pulled pork sandwiches tonight. I have not gone and retrieved the smoker from my parents, so the pork butt is cooking in the crockpot. Lame, I know.
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Finished product.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160828%2F8b25a3a38f21caffdc18bfbd1c28fec2.jpg&hash=009bee46dd9e267a54ad9ee45ee2f152d673439e)
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Looks good, those weiners look nice and plump too
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:drool:
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:drool: :drool: :drool:
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Looks good, those weiners look nice and plump too
Do you even hot link bro?
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Are you making sandwiches with that or what?
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Making the annual pilgrimage back to Kansas at the end of the week so decided to smoke some meat to eat until I leave. Pulled pork and a dozen chicken thighs should do the trick.
The sauce is a homemade Gates clone.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FM9PNRoB.jpg&hash=432005994f058d1af6ce0addd7b9bf33ab611240)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fxd0Kdkn.jpg&hash=153dcd102fa0f2c93987a84a3f95ea8d7657d4aa)
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Smoked chicken thighs
:love: :love: :love:
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I was told to post this here, even though is is not BBQ or grilling....
(https://lh5.googleusercontent.com/bxk0SdgBGJXOh8JOIJ1qGrBjOqi2IMwRMjoahxaD36WmDlXwLKlj8GWaz-a14ZGGIJebnG6Jauq8qMc=w1280-h963-rw)
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No disrespect was shown to the LGBT community by using their newspaper for the table liner.
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I am going to take a run at some beef short ribs Saturday.
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I'm scared they will dry out
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I'm scared they will dry out
I'm gonna wrap with a red wine juice/sauce mixture.
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That's a good idea
Ast makes them all the time
I love them braised
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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.
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Went all out for our bar opening with a few friends last month. Decided to try a smoked chili! Started with 2lb of burger, 2lb of chorizo, and a ~6lb pork butt...
(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)
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Smoked brisket chili is my fave
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Did some country style ribs and chicken thighs over oak. Not bad for an easy dinner.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi66.tinypic.com%2F2ex4zv5.jpg&hash=7589fab744a61dc41cef810d951b1f54455f8013)
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I don't get it
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CHEEZ NUTZ!
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Ya, I smoked some cheese and then I smoked some nuts. Cheez nuts.
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https://www.amazon.com/Masterbuilt-20070115-Bluetooth-Smart-Digital-Electric/dp/B00TJ1OZRK
https://www.amazon.com/Masterbuilt-20070411-30-Inch-Controller-Electric/dp/B003XJGEGY
which one do you guys think?
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definitely the 40". I have this non-BT version that goes on sale quite a bit for about $250. https://www.amazon.com/gp/product/B00LK2SAYA/ref=s9_dcacsd_bhz_bw_c_x_3
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i have acquired an older model new braunfels black diamond. it's time to eff.
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went with the 40" mikey you better be right!
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went with the 40" mikey you better be right!
just FYI.....https://www.bfads.net/stores/academy-sports/ads/black-friday/page-25#
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Smoking a turkey this year. Anyone know average time per pound @225?
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I have to go back and look, but they go pretty quick iirc. Like 2 hrs or something at 225.
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2 years :sdeek:
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good catch!
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I have to go back and look, but they go pretty quick iirc. Like 2 yrs or something at 225.
sounds dry af
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I have to go back and look, but they go pretty quick iirc. Like 2 yrs or something at 225.
sounds dry af
Nah you just got to baste.
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225 seems low for poultry.
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225 seems low for poultry.
low and slow (2 yrs) for poultry
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As long as it's between 225 and 250, I let it ride.
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I've always done chickens and turkey's around 300. The lower the temp the skin sucks. If you don't care about skin then go for it i guess.
I would take the time to brine it with something simple. Apple juice/sugar/salt
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We toss the skin. Way too smokey in flavor. That said, I have never done it at 300.
I don't brine. I am not against it, but haven't needed to. Very juicy bird every time I have done it.
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Always brine, intensifies flavors, not just for juicyness.
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Dry Brine. half cup kosher salt, 2 tbsp of baking chowder. Cover the bird inside and out with salt mixture.(add other herbs if you want) sit in fridge at least a day, but 2-3 days is even better.(can cover loosely with plastic wrap, but I don't) Will help to make the bird juicy and intensify flavor, but won't water it down like a wet brine does. wet brine also makes skin not as crispy as it could be. addition of baking chowder makes little bubbles (creating more surface area), that will make the skin even crispier. For the oven, I always butterfly the turkey so the breast and thighs cook more evenly, but may not work unless your smoker is big enough.
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.
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I did a turkey breast last weekend @240 and a half an hour per pound.
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if you do chicken, after it cooks to temp (low and slow), you let it cool back down some and blast it under the broiler/grill to crisp up the skin. Boom, no more leathery BBQ skin.
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.
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Got it. Yeah, read somewhere that 275 might be more ideal so I might play around with it. Got a remote meat thermometer and probe too but just getting a general idea so we aren't having thanksgiving at 2am.
Now to figure out the herbs.
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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
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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.
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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:
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In addition to salt I added chulua, pepper, brown sugar and fajitas season to my brine. Tasted awesome.
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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
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?
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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
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?
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.
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What kind of tacos would you recommend making with it?
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since i use the leftover shoulder for smoked carnitas tacos i would say smoked carnitas tacos. that's my vote.
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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.
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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
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Best smoked turkey I have had was dipped into boiling grease for about 35 to 40 min. :Keke:
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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
I really like this stuff.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.academy.com%2Fmgen%2F81%2F10161681.jpg%3Fis%3D640%2C640&hash=9cd2ae6c72177458e54f443704e75a8e47202065)
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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
I really like this stuff.
(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.
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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)
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What's the best seasoning for under the skin? Best foodstuffs for filling cavity?
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Garlic butter and salt. Sautéed and then let it reset. Rub all over on and under skin.. Thyme is good too.
I've always stuffed the cavity with onions.
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Saw a recipe that called for apples, onions, and 2 cans of coke for cavity? Should that be under the "what midwesterners like" thread?
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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
I really like this stuff.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.academy.com%2Fmgen%2F81%2F10161681.jpg%3Fis%3D640%2C640&hash=9cd2ae6c72177458e54f443704e75a8e47202065)
the best!
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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
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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.
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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.
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My Dillons (gonna miss that place when I move) has it all day ever-y-day. Right now they have a display up front with this the seasoning, oil, and fryers.
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Canco an apple is pretty great with onion.
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Confession: I've used a smokey joe since high school. I'm in a good place now where I can get a real grill. And I have no idea where to turn. Tiny buckets of charcoal are all I know.
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If gas, and if avail in the middle east, get a webber genesis. They are really great.
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I inject my smoked bird with duck fat - it is amazing
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My biggest thing with Turkeys is to make sure the b-hole is nice and moist with saliva before you serve it.
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Just started two birds this morning with this marinade injected into them. It smelled pretty awesome....
http://bbq.about.com/od/marinaderecipes/r/ble31107e.htm
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161122%2F634a318923a2ae090dee10c318ea3fd0.jpg&hash=efcba8739b217770aea67a8158f4490799a13fb5)
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(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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I'm getting the meat sweats just looking at those!
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those both look really good
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(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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(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.
You're right...I should probably go pick up a prime rib tomorrow morning.
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i would like to eat several fucks out of those hams, but if you buy a prime rib i would throw the hams in the garbage and glare at you angrily.
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obviously no one even remembers that there was a turkey and it's better that way.
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Look at this MFer
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161124%2Fc92df76feec15121d4105978800bf7de.jpg&hash=83b21e80e501e2fe7cda8f9e4d7f438892f7fba2)
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great looking ham & bird XT. that bird is a true beauty mocat.
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:
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HE IS RISEN
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Spatchcocked, dry brined and smoked. 1.45 hours at 275.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FQzuWyMg.jpg&hash=20c85d4f17719a21c5cadf938655e69c504e2771)
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i'm sure that those turkeys are as good as turkeys can be.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161125%2F62dadc45fec76eeef29c4295a1629acb.jpg&hash=6506465f01d4debab37816adad1793db3f683aba)
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That looks great puni, but where are the peas?
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That looks great puni, but where are the peas?
Not pictured: LeSeur canned peas.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi63.tinypic.com%2Fdrceix.jpg&hash=81216afc43beb6a6e588163c06c7044498dd6b31)
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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
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I air fried and sous vide 2 birds.
(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.
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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?
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Forgot to take pictures but smoked mine and then dropped in air fryer. Agree that oil is a PITA and wasn't going to mess with it just for a 10 minute skin crisping
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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.
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Did you get any texture diff with the temp change? How long did it go at the higher temp? Did you wrap?
Seems like it would burn the outside a little easier and/or would be a lot less tender, more like a roast.
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i don't wrap my brisket, aaron franklin has proven that it makes no difference
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.
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What did you pay for the choice at Broadway? How much did you have to trim?
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it's $7 per lb and yeah kind of expensive but I think his choice is better than something like Costco's prime, even mcgonigle's imo and they each sell theirs @ $7 lb too. Costco's is untrimmed at that price, mcgonigle's is over trimmed. mcgonigle's is more for braising.
I guess I trimmed roughly 1.5 lbs off
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(https://s21.postimg.org/8k0p9go2v/IMG_0908_2.jpg)
the ribs looked mumped but they were elite, bottom pan has 3/4 slab
(https://s15.postimg.org/fgewljq9n/IMG_0906.jpg)
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i'm going to steal some of those burnt ends, 'lams
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you should have come down to the 64112 on 11/26, they're all gone now :tongue:
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oh dang, i think i had an authentic italian pie from pizza hut on 11/26 in the 64114
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hmmm pizza hut, buon appetito!
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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)
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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
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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.
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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.
Can you get your offset up to 300+ this time year so you could smoke a turkey on Thanksgiving morning?
I love the versatility of an offset because you grill and smoke and I do love the ease of the separate fire box
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Yes, and it would hold, I also have a welders blanket that I use if it's really windy
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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.
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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.
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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.
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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.
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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.
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That would be plenty I would think.
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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.
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Bones :barf:
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Unpopular Opinion: Prime Rib is disgusting.
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cow sushi
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Agree with the 3 previous posts
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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:
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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.
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125 is like lukewarm, wtf are you doing
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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.
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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.
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temp doesn't bother me, the texture/unrendered fat is just nasty af
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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:
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I would rest for at least 30 minutes, longer the better.
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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 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.
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You guys remember that contest I was in this summer?
(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.
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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.
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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.
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the food turned out fine. the issues i had were with maintaining temp/ tending the fire, which i believe i will resolve with some more practice.
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Bloodfart that is a great story. Also your smoker is infinitely less douchey than the competition's, JMHO
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Ask yourself, does my smoker make me look like a huge douchebag? The guy with the rough ridin' 18 wheeler trailer rig deal forgot to ask that Q
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being the kingmaker at a bbq contest is a lot better than being the winner.
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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:
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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.
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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.
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Ya, I could see that beast needing some extra oomph to get warmed up. Sounds fun. :thumbsup:
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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)
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Bro, it's still bleeding
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Bro, it's still bleeding perfect
yeah?
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Lib let peeps eat what they wan to eat. I ain sayn you hav ta eat my meat man! (Mikey that loooks amaze btw) To each they own mathafukas. I guess your opinion is appreciated so keep em comin. Even though your culinary analysis is crap. lol
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Christmas dinner trial run tonight. It's a 5 pound'r.
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what's in the rub? olive oil, garlic, rosemary, black pepper?
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Dijon mustard, worcestershire, thyme, rosemary, garlic cloves, smoked sea salt, and coarse black pepper
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looks good what temp did you pull it?
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125.....I think I'm going to cook the next one to 130 and not let it rest as long. I would like to get a little more of the fat to render to add more juice to the meat.
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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
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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.
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Looks delicious, XT. As you all say around these parts... Would smash. :thumbs:
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Top loin roast on the Traeger. Now time to wrap it up for the commute to Atchison.
Tom
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Nice. Double barrel briskets tomorrow for me. One for me and one for moms.
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Guys, looking into pulling the trigger on a Big Green Egg. Looking at the XL, probably. Questions for those with them:
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.
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1) none. i do a full clean of mine about once a year which consists of pulling out the inner rings and firebox and dusting out all of the old ash. inside does get moldy, the ceramic holds air moisture but that crap just burns off while the vox gases are burning out of the lump.
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.
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Thanks, Clams
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It only has one internal grill, correct? Could you do multiple briskets at one time on it?
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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.
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oh man, this reminds me I did a rib roast for christmas. reverse sear, 200 until 118 internal, pulled and cranked the heat up, returned for 8 minutes.
It was outrageous. Will always reverse sear from now on.
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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
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I don't normally do packers. I do the trimmed ones at the grocery store.
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a packer is just a flat + point still intact, they still need to be trimmed
are you saying you only do flats b/c if so, wtf ?
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Yeah. Size limitations. When I smoke, I need to do two at a time. Also, I like the ends, but the others involved want a bunch of flat. It works and is fantastic. :dunno:
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they're so much better cooked whole then separated
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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)
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Fireboard? Anyone?
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Anyone made/tried carne seca? Or machaca?
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Looking to have a thingy built to house 2 Big Green eggs, a couple drawers, and some counter space. Not looking for anything real fancy, prob just brick that I have with maybe a bit of stone. Anyone know where I can have this done and it not cost 18 million dollars? My contractor apparently doesn't want to do this for me based on the bid he gave.
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did he quote you 4 million marriott points?
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If I had ever laid brick I'd do it. Is it that hard to do? I'm not offering just curious.
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It's easy skill-wise, but pretty physically demanding.
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Kinda how looked, and having the saw to cut it. Mortar mix. Etc. Just build a form and fill it with concrete and get a brick tarp
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Concrete walls with a polished concrete top would be baller
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Yes it would. The cabinet sitch though. Low concrete iq.
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Did I accidentally post this question in the "please give me instructions on building a BBQ thingy" thread?
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Hahahaha
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Yes yes you did
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Yes yes you did
Ok, I found my tiny hammer. Now what?
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No one is telling you to do anything, sdk and I are having a conversation
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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
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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
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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.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi272.photobucket.com%2Falbums%2Fjj163%2F12thgreen%2FNewEggTable2.jpg&hash=3ca80ce34f78219e16d0f6f03440af4b58c359c1)
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I could totally build that
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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.
I see what your getting at. I just likes the idea I had in my head. Either way will be amazing.
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45 oz Prime, wet aged 30 days. 6 hours sous vide @ 130°, seared on grill.(https://uploads.tapatalk-cdn.com/20170212/75d73e2e82349dce89360a58ef90ff73.jpg)(https://uploads.tapatalk-cdn.com/20170212/4be248b20312a0117264a12c2ee05339.jpg)
Added a few fresh scallops for good measure.
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BW that is fing great looking
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Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.
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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.
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(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.
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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:
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Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.
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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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Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.
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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!
Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.
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Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.
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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!
Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.
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Hmm... I've done chucks or pork butts for 48-72, but never steaks for more than 2-3
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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.
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Can some explain to me what Anova sous vide dealie is?
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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.
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Interesting. I am horrible at getting steaks med rare.
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Interesting. I am horrible at getting steaks med rare.
that's ok, the majority of restaurants are too
sous vide is idiot proof cooking
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You should be ordering your steaks well done anyway
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You should be ordering your steaks well done anyway
Might as well put ketchup on it at that point.
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Gross
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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.
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I also love sous vide fried chicken
(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)
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Mikey, you are blowin my mind.
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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.
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How do you get crust on fried chicken cooked in a plastic bag?
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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
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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.
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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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(https://uploads.tapatalk-cdn.com/20170219/7a012816b03d81e4f54c2182526e5e19.jpg)
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yep i would eat that
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My God.
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It was good
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My bbq pan has seen better days
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(https://uploads.tapatalk-cdn.com/20170220/0e690d1cda782dd03561fff102d0fa10.jpg)
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Great bark
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Did a Brisket yesterday, and it was okay. Like Clams I think I'm switching to hot and fast, plus I feel like the higher heat. I was watching a little Mixon video and I can't believe he actually injects Waygu, but I am going to try his hot and fast method next time, first hour letting the rub set and then the next hour molasses sugar and beef broth spray (I think the higher heat will make this spray more effective) then into a pan up to 205 or so, with 2 hours rest.
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.
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Yeah pulled pork is great right off the smoker or out of the freezer.
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.
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(https://uploads.tapatalk-cdn.com/20170316/5a29e4a688e4f86409725b50e0463e32.jpg)
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The cheesy corn...
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i feel like i've seen that pic before. :peek:
Looks great.
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Yes, same meal I've probably posted before :hide:
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Made pastrami, smashed a reuben
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2Ffwn86d.jpg&hash=6f661831a94d9d297eb50d4e79b3a0ac32a69985)
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is smoked chicken salad a thing? had a few leftover thighs to eat through and will def be doing again
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Trying to get as much out of the deep freeze as possible before our move back to kansas next weekend. It's steak night every night.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi64.tinypic.com%2Fhrxa1x.jpg&hash=535912c7fca350b7b905751deeba70de484df307)
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Hey guys, how's your day? I have two questions for the experts, first off, long story short, I have the top of a Big Green Egg, the bottom was broken by an invalid, I have a GMG and a propane grill already. I was excited to get the Egg, but I don't know if it is worth it to buy the parts to reassemble. Is it, please advise.
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
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Haven't made ribs in a while. Figured I'd give em a go this weekend.(https://uploads.tapatalk-cdn.com/20170509/819d678af97a71b927592f35bfaf6223.jpg)
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those look pretty good, did you overcook them or nah?
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Didn't overcook. They were juicy and tasty. The bones would fall off if you pulled them, but the meat didn't all slide off in your mouth when biting them. Kindof unhappy that I could only find the cryovac ribs in the grocery store. Will have to find a good butcher around here. That and on one set they didn't cut out all of the cartilage.
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Have any of you made homemade wings? If so and pro tips?
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Have any of you made homemade wings? If so and pro tips?
like butcher the chicken yourself?
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just playing, pal. i have, once, years ago. i bought some wings from the store, i cut the wings so the 1 and 2 boners were separated (easier to eat), then i sprinkled a dry rub on them, and smoked them for a bit. after a while, i threw them on a hot grill to get a nice char on the skin. just purchased a wing sauce from the store, heat it up on the stove, and then threw wings in the warmed sauce, then devoured. it was easy and good.
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:thumbs: That sounds really good. :D TY!
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i cut the wings so the 1 and 2 boners were separated
wacky this is a troll post
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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?
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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?
Get a Yoder smoker.
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.
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I got a quarter of beef yesterday, looking forward to contributing to this thread over the next year or so
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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.
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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.
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Ty! Having the folks over this weekend. I'll try it. :thumbs:
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For wings, try this, really. Seattle pakr's probably can-co.
http://www.esquire.com/food-drink/food/recipes/a6137/hot-wings-recipe-ll-0307/
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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.
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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.
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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
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Isn't is sacrilegious to use great wine like that? I couldn't do it.
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chefs will say don't cook with wine you wouldn't drink.
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the good news is that it's all drinkable
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Isn't is sacrilegious to use great wine like that? I couldn't do it.
where did he say he used great wine?
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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.
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Pinot Noir = great?
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I've got a $5 half drunk bottle of pinot noir that says otherwise emo
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i think we might have an oregon post incoming
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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?
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Sdk gets it.
Yla that's cooking wine now.
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Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
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Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
sacrilege
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i def irl crushed some boxed pinot noir this weekend
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Times are tough for Emo I guess :frown:
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Times have never been better lib!
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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
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Pinot Noir is the best of all wines in thee entire universe. Goes perfectly with my grilled steak, potato, and corn (non mixed in).
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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
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Hope you didn't pull a back muscle or something Tobs.
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thanks eems, all good so far. they call me chef radio raheem for my safety practices
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That guy died at the end of the movie 'bias
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#spoileralert
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crap, this version is definitely gonna go down in front of the scheme isn't it?
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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?
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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??
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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??
could you stay at home with those lil assholes without some liquid courage
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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??
could you stay at home with those lil assholes without some liquid courage
I doubt it
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20170528_134211_zpsoyr4kawt.jpg&hash=010f8b26a181094475bb422e62797ce93dbdf265) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20170528_134211_zpsoyr4kawt.jpg.html)
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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:
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Who ran AST off?
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cDubs showing off his bbQ-clearance.
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Now hear this, emergency blow, we have an emergency code delicious in the galley
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(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.
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Family blog cDub
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good grief who probes ribs?????,?????
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good grief who probes ribs?????,?????
West Virginians.
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If there is a greater tubular meat than the BBQ Brisket from Local Pig, I'd like to hear what it is....I don't think it exists.
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(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.
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my back ribs never seem to shrink back on the bone like that. I wish they did.
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I think spare ribs shrink more, could be wrong
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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:
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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?
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Ugh, the mad cuban is annoying af
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The memphis style is to put the rub on the night before, cook, and right before cooking is done sprinkle on more rub. I haven't heard of them just using salt and pepper instead of a rub before cooking. Interesting.
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It's not memphis style, it's just a huge BBQ competition in Memphis
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Memphis is gross, let's do stuff like they do it lolwtf
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aaron franklin only uses salt & pepper on his briskets, i tried it, was ok. not better than an inch thick coating of rub though.
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I tend to salt and pepper only on brisket.
I have a rib rub, butt rub and I haven't found one I like for brisket
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s&p brisket rub'r as well
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What wood are you s&p rub'rs using?
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i really can't imagine not using assnuts loads of rub on everything, makes no logical sense
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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
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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
Wackys favorite part of Valentine's Day.
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I use pecan or oak on brisket.
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I did baby backs in the oven. Not set up to smoke yet. They were very tasty, but missed that smoke touch. Albeit I am going to modify my rib process once I get the smoker going again.
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Oven ribs are a good way to make it through the winter months when you don't have any desire to get out in freezing cold weather. I tried adding liquid smoke to a batch once but it was terrible.
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Liquid smoke works good in jerky.
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I love using liquid smoke.
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It's a fine addition to any steak. Gives it that authentic "outdoorsy" flavor.
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I add liquid smoke to Viaka vodka, way cheaper than buying scotch.
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Have you dudes ever used smoked olive oil?
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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
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Ugh, the mad cuban is annoying af
He is ok. I liked him better when he wasn't a regular though.
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Hey Guys,
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.
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Hey Guys,
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.
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i don't think anyone agrees with that honestly
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Hey bbq. I like to microwave my ribs. What say you?
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reminds me of the groker
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(https://media.giphy.com/media/SDxzM5LAVq5Tq/giphy.gif)
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i enjoy crock pot ribs, tbh
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until he posts pics I don't think this guy really is a bbqmasterchef
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I always get my BBQ advice from cavetools.com so this checks out
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I'm surprised FSD hasn't called dickstone a cavetool.com yet tbh
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!!! Bachelor Week !!!
(https://uploads.tapatalk-cdn.com/20170613/3b653613b595a74d349088f30a8dc11e.jpg)
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That's elk back strap btw. A little over cooked but she'll do.
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is there a way to do it so the bacon isn't raw?
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is there a way to do it so the bacon isn't raw?
Microwave
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:excited:
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is there a way to do it so the bacon isn't raw?
Maybe take it to Chucks?
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Philly cheesesteaks from the grill.(https://uploads.tapatalk-cdn.com/20170621/f3307d7496001e8fef19ea8f460d9874.jpg)(https://uploads.tapatalk-cdn.com/20170621/4202b9a1647675b337bfb3918e115f92.jpg)(https://uploads.tapatalk-cdn.com/20170621/6fab1ee3cd7cfe6f1c608e0fdcaae9f2.jpg)(https://uploads.tapatalk-cdn.com/20170621/c105a8f4f26ce1aba3c2ab9430d8da08.jpg)(https://uploads.tapatalk-cdn.com/20170621/087ad24ba3bb9e0b7b4caabcd6898855.jpg)(https://uploads.tapatalk-cdn.com/20170621/c870501c30309e1e3d27b9ee860bd383.jpg)
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WHEAT BREAD? Other than that. Looks great.
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I was going to go no bread, because the only bread we had left was wheat bread from the lake, but whatever, still good. :)
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That looks really good Wacky :thumbs:
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:cheers:
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i've never seen a philly on 2 slices of bread, what a hack!
i would also eat that thing, great job wacky
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:thumbs: Thanks man! I was planning to low carb it. I've lost about 10 lbs these last two weeks, but I thought if I was going to go this far and post pics, it would look dumb without bread. Turns out it looks dumber with the cheap wheat bread instead. :D Mrs. Wacky found this recipe. Will be eating it again for lunch today.
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not sure what sauce you put on there, but Rye's hot sauce would make that sammy sing! sing i tell you!
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There's always a ton of juices after grilling it, so it makes it even better. I then dab a little worcestershire sauce and A1. I don't feel guilty doing this, because it is coming from flat iron steak. I will definitely try that next time.
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I'm sure there is an artisan bakery that can get some no carb hoagies for ya.
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I want to lose 10 more lbs and then i'll hoagie that thing up with the biggest hoagie of all the land. I know @pissclams loves these things. I'm going to have to make one for him.
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Just make a Philly bread bowl and go town!
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That sounds good.
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i do love them. has to be on an amoroso roll, accept no substitutes.
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.
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i do love them. has to be on an amoroso roll, accept no substitutes.
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.
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.
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Interesting. I sliced that myself. Obviously would have liked it to be sliced thinner. Where does everyone go? 'clams, have you tried mcgonigle's?
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LOL
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LOL
What's funny? :confused:
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The clams & mcgonigles joke you just made
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i do love them. has to be on an amoroso roll, accept no substitutes.
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.
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 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.
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Might be easier to just break into and loot the freezer of a Pepperjax. :dunno:
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they actually sell that in the grocery store
(https://0bb8856ba8259ec33e3d-a40599a114f3a4c6d0979c3ffe0b2bf5.ssl.cf2.rackcdn.com/0817506010790_CL_hyvee_default_large.jpeg)
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I tried pepperjax once and it was horrible
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What a surprise
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Didn't we used to have a huge fan of pepperjax that posted here?
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DScott never really posted here.
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I thought the screen name was pepperjax or something?
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DScott never really posted here.
Hahaha
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That was Beems!
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Since I'm a functioning member of society I threw my half eaten sand in the trashcan instead of at an officer of the law.
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itch manhattan now has a pepperjax, what a world
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I've had it a couple times here in the 'ta. It's adequate. That cheese sauce should come with a warning as they apparently warm it up on the surface of the sun.
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i do love them. has to be on an amoroso roll, accept no substitutes.
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.
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 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.
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Bickelmeyers
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itch manhattan now has a pepperjax, what a world
sext
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It's open super late for all day heartburn the next day too
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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?
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Double down on the Zantac 150's, one before and one after and problem solved
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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:
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I've never taken a zantac in my life
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It will change your life
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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?
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Pizza. It's not just heartburn but a general gross feeling the next day. I still demolish some 'za tho
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frozen pizza hangover is worse than a booze hangover
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Fresh pizza is worse for me :frown:
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I get my jalapenos from trader joes. It's pretty much like eating candy.
(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.
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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.
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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
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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)
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Delicious.
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That beef looks to be made in a traditional or non-mechanized way using high-quality ingredients.
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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?
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Twice baked sweet potato with bacon shrimp, green onion, and smoked paprika with a pork chop off the Traeger this evening.(https://uploads.tapatalk-cdn.com/20170624/4a1d1af5e35773b5771ef7a917b8d3a9.jpg)(https://uploads.tapatalk-cdn.com/20170624/d13ce32a769324804c95affb2ce8e8bc.jpg)
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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.
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)
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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
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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
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
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Underdone but I would probably still eat
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I'm a medium rare to rare kinda guy. So I think it's a bit over cooked as well. Would still mange.
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Cook everything to 120 no matter what.
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Except trichinosis stuff.
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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
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)
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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.
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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.
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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.
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Well I had to convert to an electric smoker because electric is all that's allowed in our condo
Ts & Ps
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My buddy does really well on a bullet, but he has a variable heating element. I think a lot are sold with only on/off and they get too hot.
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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!
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Retirement community?
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Retirement community?
(https://media.giphy.com/media/hyMFaxhuQkZTq/giphy.gif)
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Does anyone know how old dax is really? Doesn't matter, just curious why people say he is over 60
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Dax is young enough that retiring jokes are a compliment!
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Retirement is way down the road.
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Dax is young at heart and that's all that matters
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you can't be both old AND a turntable DJamer
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Why don't we turntable anymore? I thought it was fun.
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It was great the handful of times that I joined.
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Why don't we turntable anymore? I thought it was fun.
Terrorists and fun-haters shut down the site.
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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:
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Why don't we turntable anymore? I thought it was fun.
children probs
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^ comma or not? you guess
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I think it is the same wither way
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Who ran AST off?
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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
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Who ran AST off?
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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:
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Latest run on the smoker from a couple weeks back for a get together at my place.
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)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0057_zpswpwm7ypz.jpg&hash=6d3c73d2d3f4687b2c4447175cbc5761eb1ab672)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0058_zpsxoqixhms.jpg&hash=154e61678cc575bac752816d1b123236e5675091)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0059_zpsgavj0fx5.jpg&hash=e8427452c4daa23af40c39e7755eb90ea3f83e0e)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0060_zpson5qdozy.jpg&hash=938495d1bfdee3550c3d923ee62aa9d29af42ef4)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0061_zpseinaaqbf.jpg&hash=7a7c03972e908e962879d25255d22263a3e17d6f)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0062_zpslmtmuock.jpg&hash=ef4e814aa95aedd675ed9bdbe39900647fa9a4e1)
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Mother of god that longbone is rough ridin' enormous and looks delicious(so does everything else)
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MOALB
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Glad to hear all is well, AST. Food looking great as always.
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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:
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Mother of All Long Bones. Like the MOAB bomb.
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that pic of the tomahawk over the flame is incredible. hopefully you get to post more in this thread, welcome back
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You might as well lock this thread up now, since AST already won it.
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anymore dumb ideas wacky?
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anymore dumb ideas wacky?
Uber, but with boats. A bar where you make your own drinks. A zoo, where animals attack each other.
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That would be an awesome zoo. Real.
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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.
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Yeah and also let's start up neighborhood dog fighting rings, that would be so awesome
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I like dogs, so leave that crap out of here, lib!
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Yellowstone is basically a zoo.
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anymore dumb ideas wacky?
Uber, but with boats.
this exists
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Freedom brisket. (https://uploads.tapatalk-cdn.com/20170703/24c6f9bef283131ac4471d95b22c2613.jpg)
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NSFW!
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I just wrecked my car
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You shouldn't be gE'ing and driving anyway :nono:
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Welp. Don't have to worry about that anymore.
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I didn't really wreck and I only gE at stoplights.
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i smoked a brisket yesterday and it sucked ass, ribs were good though
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I got some BBQ for lunch today and now I smell like meat smoke
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'Merica!(https://uploads.tapatalk-cdn.com/20170704/077df33f8235e4f7fcb98a66c62bdc98.jpg)
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i smoked a brisket yesterday and it sucked ass, ribs were good though
It happens. I smoked some ribs, awful. Butt, incredible.
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'Merica!(https://uploads.tapatalk-cdn.com/20170704/077df33f8235e4f7fcb98a66c62bdc98.jpg)
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(https://68.media.tumblr.com/f8918e10070d2d8f3db557fb3b5b20f1/tumblr_ns2uk5M7qh1r1tfh9o1_500.gif)
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Cream freeze baby.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi66.tinypic.com%2F2ns1jth.jpg&hash=1af884319a1c345be55355546e854f267aef5164)
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Looks good, but tell me why you decided to disgrace your plate with sweet potato fries.
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Sweet tater haters gonna sweet tater hate
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Love sweet potato fries. Nice work! :thumbs:
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I drove by there earlier and wondered what was going on
https://twitter.com/coxbrosbbq/status/888807966182428673
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Somewhere in between the cooking thread and bbq thread but I will just go ahead and park it here.
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.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2F20170822_164731_zpsynmcsnqb.jpg&hash=80935090f2e65fc072601f8a488d3751bf41b56d)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2FResized_20170822_165424_zpspbjxh11c.jpg&hash=0ea103fbe632393243ccb4138d2d40ad275ec53c)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2F20170822_183117_zpssefmlzza.jpg&hash=f4d88b2d975cc2aeb6523ad53789887f16042ebf)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi761.photobucket.com%2Falbums%2Fxx252%2FBernie4_photo%2FResized_20170822_184752_zpsjioysuid.jpg&hash=a4facc36af0e0864143f2b4bdc3e91787bcb34cd)
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Holy friggin' crap, AST... :drool:
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Nice looking 'taters
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NSFW
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That looks scrumptious.
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.
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the only cheese that goes on pizza is mozzarella
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Smoked provolone like on the zman would be good
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the only cheese that goes on pizza is mozzarella
Titanicly wrong
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Second batch of smoked salsa this season :lick:
(https://uploads.tapatalk-cdn.com/20170831/83d83181738582af88794b1e5b3cfa39.jpg)
(https://uploads.tapatalk-cdn.com/20170831/38a892778418aedb7bebcae0b6834a08.jpg)
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:drool: :drool: :drool:
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holy crap! tell me how to do it and don't leave any details out.
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Nice job, tdaver! What kind of toms are those?
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(https://i.imgflip.com/1v2jbw.jpg)
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Here are the rough ratios that I use.
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.
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(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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hibrisketbbqiqers please advise. Just started smoker with 2 whole and 1 flat. Plan to smoke 4-5 hours then how do I keep it from drying out.
Tom
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Plan to smoke 4-5 hours
at like 7,000 kelvin?
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Plan to smoke 4-5 hours
at like 7,000 kelvin?
"Smoke" 4-5 hours total cook 10+ prob.
Tom
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Flats always turn out dry for me. Ask Clams about hot and fast method he's been using. Maybe that's the key.
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)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FYTRm3Nw.gif&hash=eca41ff6db56df1d7243439c35277b1380565b4c)
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flats are for braising imo, never had any luck with them
i smoke at 320 until it's done
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Sorry about your extended summer guys. Highs in the 50s all weekend here.
(https://uploads.tapatalk-cdn.com/20170923/e05b3e5a825632fe03154aeddf2d49f7.jpg)
(https://uploads.tapatalk-cdn.com/20170923/1aed5607dddd61146260d9b36cceb604.jpg)
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Smoked a tenderloin the other day. It was fantastic.
(https://uploads.tapatalk-cdn.com/20180102/e2443aa5e13d964064d018a64ce07a97.jpg)
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Just finished a small brisket point. Was trying a different rub (think steak a poivre style) the brisket texture and moisture is perfect. I love pepper, but this was a little too much pepper. It's like sucking on a mouthful of peppercorns. Still very good though.(https://uploads.tapatalk-cdn.com/20180120/2c10ad516ae141b53b6eddc3085809af.jpg)
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Looks great. I tend to over pepper my brisket too.
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Hey mckee, where did you get that cutting board?
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Hey mckee, where did you get that cutting board?
Christmas present .
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Smokin a pork shoulder today. I'm trying a few new things out for creating a nice bark. Last week did some beef jerky!
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Post the pics Lucas!
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(https://uploads.tapatalk-cdn.com/20180127/fbf90e94eb55e8183b00cfad597af790.jpg)
I didn't do any of the smoking, but a local bar has a Chicken Wing event every year
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(https://uploads.tapatalk-cdn.com/20180127/9ff7a32547079634cdb934ae5747692b.jpg)
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(https://uploads.tapatalk-cdn.com/20180127/9e84cc52b344f6629eadeec216a577af.jpg)
(https://uploads.tapatalk-cdn.com/20180127/c0c7ca85e043cd96a71af091b16ad5f1.jpg)
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Those all look really good. Which ones did you get and what was your favorite?
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(https://uploads.tapatalk-cdn.com/20180127/9e84cc52b344f6629eadeec216a577af.jpg)
Would smash
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Bone didn't come out as easy as it should(https://uploads.tapatalk-cdn.com/20180127/a1acf0ab5e719c091f8277d143c9d291.jpg)
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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
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Prime rib for Easter (Saturday not Sunday tho bc april is evidently trying to get into the crap tier)
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)
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Served with ketchup?
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why is it so cooked?
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it was v pink irl
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Better luck next year mocat
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why is it so cooked?
Android camera couldn’t capture True Tone color smdh
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Like the top part of the roast probably got to about medium bc I think the last 20 mins or so the grill was hotter than I wanted. But the rest of the meat ended up perfectly pink, I was very happy.
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A picture is worth a thousand words mocat but apparently your phone couldn’t capture any of what you claim.
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New side of beef in the freezer. Got an abundance of beef ribs. Never had any skill at smoking these so we went 8 hours in crock pot today then 30 mins under broiler with bbq sauce. Not bad. Anyone have a killer beef rib recipe?
Tom (https://uploads.tapatalk-cdn.com/20180503/53910dcf3f57e0a91fbfece276622668.jpg)
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Crockpot ribs, I’m so disappointed in you Tom.
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We'll try to bounce back Saturday..
Smoking two briskets.
Tom
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I'll be over about 5.
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Probably going to be more like 8, Batt.
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
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I’m coming over too Tom
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Four hours in. HIQBBQers do you wrap to finish? Trying to lose my title of driest brisket on goEMAW.
Tom (https://uploads.tapatalk-cdn.com/20180505/fd5ca7d18fdd1bc5da9040c386470349.jpg)
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10 hour cook
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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From crock pot ribs to a bomb ass brisket, a true rags to riches story.
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I don’t wrap my brisket. haven’t had dry issues since moving to full packers from flats
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I don’t wrap my brisket. haven’t had dry issues since moving to full packers from flats
Clams
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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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.
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Love Aaron Franklin. Thanks.
Tom
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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
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i bought a weber this weekend!
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I follow Franklin's brisket to a T and it always turns out great.
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Where are all my memorial day pitmasters?
(https://uploads.tapatalk-cdn.com/20180528/81f7b15a1180268c85f51ad68a785931.jpg)
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Nice job Herr.
Tom
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cool knife
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Thanks, i decided to treat myself and i freaking love it.
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(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
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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.
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that looks great 8man
for sides i rotate through- deviled eggs (always make these), potato salad, mac & cheese, bbq beans, jalapeño poppers, cheesy corn
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Another highly underrated side for BBQ is hush puppies. Whenever I have a big crew over, I will swing by LJS and pick up a big box of them to go.
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that’s how north carolinians do bbq, it’s weird but who doesn’t like some puppies?
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I usually do a cheesy potato thing with smoked bacon
For a healthier/unsmoked option, I usually do a salad with watermelon
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Cheesy corn always
Baked beans always
Need to learn corn bead
Cole slaw always
Seasonal asparagus
Fried zucchini
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Where are all my memorial day pitmasters?
(https://uploads.tapatalk-cdn.com/20180528/81f7b15a1180268c85f51ad68a785931.jpg)
That looks great
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(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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(https://uploads.tapatalk-cdn.com/20180531/2d73d8477c9ff488aec36d4156b771f3.jpg)
Only got this pic of one tri-tip. The other was already gone. Also smoked 3 slabs of baby backs.
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(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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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
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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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Some delicious pictures in here. I have barely been home on the weekends to do any smoking. 3 racks of ribs a few weeks ago is all I have managed. Might just have to stop by the butcher and get a shoulder for this weekend.
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(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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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
lol, I do that all the time if I'm worried about enough food.
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First time making/stuffing sausages. Definitely a learning process.
(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
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(https://uploads.tapatalk-cdn.com/20180603/6dbe34fe0ddf28e9476b93ed4f8e305c.jpg)
Mediocre smoking setup, but whatever
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A pork shoulder kinda Sunday. Started at 1:30, pulled at 12:30.(https://uploads.tapatalk-cdn.com/20180603/7b74275b0c3b628a95d8ad29c80c03c5.jpg)(https://uploads.tapatalk-cdn.com/20180603/044c689de94988a729e3503abc18fa6c.jpg)
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Those both look good. What was the taste rating for the tubed meats and shoulder?
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My shoulders are always money because, well, pork shoulder is about as easy as it gets and it’s really hard to f up. However, when I checked my wood stores, I was all out of Apple and Mulberry(my pork goto’s), so settled for hickory. Good, but the apple and/or mulberry takes it up a notch. My neighbor has 4 mulberry trees on the fence line. Shoulda just chopped off some small branches and thrown them in. It was 1 am. They wouldn’t have noticed.
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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
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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.
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It's been a bit since I posted, but I'm still smoking fairly often. My wife told me she wanted some ribs this weekend. She likes ribs (imo) overcooked. She wants to grab the bone, and just pull it right off. So that's what I tried to deliver. I picked the ribs up at MHK Meats.
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)
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delicious. i don't care what the kc bbq society says, i agree w/ mrs kansas troll patrol on how ribs should be cooked
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:lick:
Did she want to eat the bones, too?
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do i see Mac and Cheese too?
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do i see Mac and Cheese too?
Nope, it's cheesy potatoes.
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Apple cider vinegar? You'll be awake for 25 days straight :sdeek:
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Apple cider vinegar? You'll be awake for 25 days straight :sdeek:
:lol:
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"Overcooking" ribs allows the rub etc. etc. to work into the meat.
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Apple cider vinegar? You'll be awake for 25 days straight :sdeek:
:lol:
The night is dark and full of terror
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1 kg each of homemade andouille, bratwurst and breakfast sausage
(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)
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How many people you cooking for there?
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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?
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Do you have Multiple burners or just one on the grill?
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4 burners all doing the same thing.
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Was your gas turned on?
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Oh ya, all the way. One thing that got me thinking, is I continue to marinade a lot of my meats even after I put them on the grill. I wonder if some of those juices are dripping into the burners, messing them up?
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https://homeguides.sfgate.com/troubleshoot-gas-grill-low-flame-41895.html
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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.
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Why do people like gas grills?
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Why do people like gas grills?
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Some people prefer to taste the meat, not the heat...
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Why do people like gas grills?
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It’s super easy for a quick burg or dog.
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Does it taste any better than cooking it on a gas stove in the kitchen?
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yes
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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)
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yes
Tested 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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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)
You can post pictures of that gorgeous mother rough rider wherever you want.
Did it taste as good as it looks?
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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.
You can post pictures of that gorgeous mother rough rider wherever you want.
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.
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duck? more like puke my brain out of my head
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So edgy
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Trimmed and.seasoned. Going truck shopping then start smoking.
Tom (https://uploads.tapatalk-cdn.com/20181020/bd1bd9521e608dc57b6293b253a05037.jpg)(https://uploads.tapatalk-cdn.com/20181020/1eb6a634a3e6cc4fac77c06281be07dd.jpg)
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Is this the final weekend for grilling?
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Smoked them whole this go around. 4 hours smoke then wrap and cook to finish. Still dry on end of flat.
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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It still looks good.
Brisket is a fickle beast.
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Last night was perfect grilling weather. I fired up some brats, hamburgers, and chicken for the fam. What a fun night for some football.
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Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
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Is this the final weekend for grilling?
wait what do use to cook the turkey
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Is this the final weekend for grilling?
wait what do use to cook the turkey
Oven.
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Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
Too cold and dark.
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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.
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If anyone goes to Houston, I highly recommend this BBQ place.
https://www.fegesbbq.com/
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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.
:thumbs: Pretty much what we ended up finding out too.
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Is this the final weekend for grilling?
Why would it be? Every weekend is grilling season.
Too cold and dark.
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.
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getting pretty jazzed for thursday
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I've got 24lbs of pork butt ready to hit smoke at noon today. I suspect it'll be about a 20-25 hour smoke. Pics to follow.
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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.
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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.
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I'd like to make a motion to remove all gas grilling from this thread and create a super crappy thread for gas grills in the Pit.
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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?
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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.
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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:
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I've decided to do nothing this year for nye because i'm getting old and trying to get Mrs. Wacky pregnant is getting expensive AF. So, since she enjoyed the boiled lobster so much in Maine, i'd like to make that for her this year. Anyone have pro tips on a good lobster?
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i bought a couple of lob's from hen house and boiled them once, it was pretty garbage. does she eat king crab? costco has it on weekends and it's pretty good and kinda similar.
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:thumbs: That's a great idea and yes she does. Maybe i'll just do that. I tried to boil a lobster tail once and it was pretty garbage as well.
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You ever sous vided anything? Best lobster you can get
https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html (https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html)
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eff lobster. Just get some scallops. Way easier to cook, easier to eat, and tastes better.
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It’s Antarctica cold outside right now. So, do you guys have any special “gear” for grilling/smoking/etc this time of year?
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You ever sous vided anything? Best lobster you can get
https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html (https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html)
Yum. 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.
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Did you have any fried lobster in Maine?
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I did and it was good, but loved the boiled lobster the best. Had gumbo, scallops, oysters, etc. I loved seafood.
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Grilling lobster tails is super easy even with the brokeass tails in the $20 surf & turf specials from hen house on Vday
[youtube]https://m.youtube.com/watch?v=XmkeWSnxkzY[/youtube]
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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.
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So, the other night I went to the store for a steak and saw turkeys were ridiculously on sale and decided to buy one and smoke it.
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!!!
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Do you have Tapatalk?
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It's that time of year, boys. And my goodness have I been waiting... (https://uploads.tapatalk-cdn.com/20190404/2a921ea5606455f556362b9eb2eb508c.jpg)(https://uploads.tapatalk-cdn.com/20190404/848bbd15625d4dc469e9e12666006d8e.jpg)(https://uploads.tapatalk-cdn.com/20190404/a0af7000d4058b39cd4c7d7d9855f432.jpg)
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Yum!
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I love steak
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I do not, kind of weird.
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I do not, kind of weird.
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What in the world?
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It's like mid-pack on my food pyramid. That 1" band of fat makes me gag tho.
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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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Also I can still get free beef. But my SW KS family hordes all the good cuts and I get trash so I don’t take advantage. BUT if a bull quits working and we send him to process we do 100% ground beef. So all the cuts get ground up together. Even after that it’s super lean. And it’s amazing but only in the right applications.
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It's like mid-pack on my food pyramid. That 1" band of fat makes me gag tho.
Best part, man.
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(https://media.tenor.com/images/1ac9e4f715ca8dc058d41ca4f6b5af22/tenor.gif)
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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.
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The avi name was a perfect choice
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I could eat steak nearly every day of the week and nearly did before kids.
Ribeye, Strip, Sirloin, doesn't even really matter.
Love steak.
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Trim most of that fat off and the steak will taste 8% better.
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Trim most of that fat off and the steak will taste 8% better.
Absolutely do not do this.
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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.
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I eat the fat. Ribeye please!
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Ribeye is gross to me. Love skirt steak though. Especially for fajitas.
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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.
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Pulled pork Bahn Mi style
(https://uploads.tapatalk-cdn.com/20190409/025cf85ea3ef58ddbf3a6da45147d38b.jpg)
(https://uploads.tapatalk-cdn.com/20190409/3491594666cfa89316cb3894102c49e1.jpg)
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:drool:
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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.
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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.
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What he said. Also, if you don’t want it curling up, just score the fat before cooking
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Or just don't cook it long enough for that to happen. 2 1/2 mins per side. Done.
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75 degrees, blue skies, some chicken thighs on the Weber, about to cook a couple pizzas in the pizza oven, and it’s Oberon season. That’s a damn fine Sunday
(https://uploads.tapatalk-cdn.com/20190421/d71bd02dee11e1341ea959d69a0c2018.jpg)
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(https://uploads.tapatalk-cdn.com/20190421/680c46d368e3a8c268d74ec6636c68fd.jpg)
(https://uploads.tapatalk-cdn.com/20190421/ebe725cdcd3fdb5fb0dfd4a8b44b4f3e.jpg)
(https://uploads.tapatalk-cdn.com/20190421/6f52aa5d785a804e67c1d7a0e0485394.jpg)
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how stable is your oven on stilts?
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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
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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?
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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
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that's what she said :D
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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
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.
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that's what she said :D
Are you referring to fun with lime, or the sad fact of a pencil dick. :Wha:
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crap, this version is definitely gonna go down in front of the scheme isn't it?
:lol:
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Haven't read this thread for a while. New place has a balcony that's longer and narrower than I've had. It's not going to work having any furniture out there AND a grill, so the furniture's gone; I'll use the roof for hanging outside. So the balcony will just be a kitchen extension.
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?
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Traeger pros:
-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
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T-Y, m-m. If I can confirm a smaller one would fit alright and still let me keep the gas grill, that could be great as I'd still do my simple stuff on the non-intrusive gas grill and pick the ideal times to do more intense stuff on the small traeger. I'd been thinking that or settling for the grill plus a small electric smoker is probably more sensible than a full-size traeger on its own.
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.
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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
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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.
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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)
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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.
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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?
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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?
Hahaha tubesock White-flighted away from the city back in the 1960s
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Sweet pad, are you walking distance to campus?
Yes!
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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?
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I want a setup similar to this. I'd probably ditch the chrome piece he has extending off the right so that it goes in an even smaller footprint.
https://www.youtube.com/watch?v=r5aVsYYjZsk
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(https://uploads.tapatalk-cdn.com/20190505/755a0a078c796d8918f4285ddbbd80cd.jpg)
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is that achiote on the chicken?
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is that achiote on the chicken?
No, salt, pepper, smoked paprika, and a little brush of Gates sauce
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Would
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bumping this thread to see all you Dad's sexy grilling/smoking pics tomorrow and Monday. I myself (not a father but a devoted observer of the holiday) am only planning steaks with brussels sprouts and some fancy mushrooms I picked up at Whole Foods, but hopefully some of you are doing ribs, butts, whole animals, lobsters, etc. Let's see what your're cooking for Fathers Day1
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crap. Posted a smoker dinner in the cooking thread instead of here. Go look if ya want. Lol
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Had a little get together at the house on Sunday. Beef short ribs, sausage, beef cheek burnt ends and some cheeks for tacos, elotes, Fuji apple slaw, watermelon wedge salad.
(https://i.imgur.com/9YwH3Qo.jpg)
(https://i.imgur.com/ECoiKMN.jpg)
(https://i.imgur.com/R1ugi6T.jpg)
(https://i.imgur.com/Fn3y8TL.jpg)
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Dear God, man...
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:drool:
Welcome back, AST!!
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Holy crap :horrorsurprise:
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glad you're back friend
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lmao, ast kicks the door in on this thread
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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.
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:excited:
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eating a cheek seems weird to me
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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.
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Can’t wait to see what AST rolls out for America’s day tomorrow.
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Can’t wait to see what AST rolls out for America’s day tomorrow.
Check the cooking thread.
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I know someone has to have something on the smoker this morning. Let’s see some pics guys.
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I'm at work...
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:emawkid:
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.
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:emawkid: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.
I work at the VA hospital lol
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I knew immediately after I hit post that you were going to respond with military or emergency personnel. Have a great 4th friend.
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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!
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that’s great of you, cDub
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that’s great of you, cDub
Yep, a vet working hard for other vets on the 4th here... (https://uploads.tapatalk-cdn.com/20190704/3645abf1ca41b3e316c54cfe013b2cae.jpg)
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The real hospital action kicks off after 8pm.
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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.
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Buncha goddamn hero’s ITT :kstatriot:
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I forgot to get picture of the ribs and chicken from 8mandad, but here’s the brisket(https://uploads.tapatalk-cdn.com/20190705/c8c8f99275be8deaf9a20e52f4817661.jpg)
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I would enjoy very much some of that brisket to make a hash brunch meal rn.
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Brisket looks dry af. Someone had to speak the truth.
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this isn't t-ball. you don't get rewarded just for just showing up ITT.
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Looks either slightly undercooked or like it just came out of the frig but would make some excellent reheat meals in skilled hands.
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That was out of the fridge. It was v good re-temped
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Doing a little pork chop and corn grilling for dinner
(https://i.imgur.com/s3XgvWL.jpg)
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Had a Tomahawk in the fridge that I never got around to grilling over the weekend so I grilled it tonight for salad and tacos for the week.
(https://i.imgur.com/8sSO7RO.jpg)
(https://i.imgur.com/oHTa4r6.jpg)
Go ahead and pile on regarding the poverty lettuce.
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meat from heaven, salad from hospital cafeteria
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meat from heaven, salad from hospital cafeteria
:lol:
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Oh, there's a salad on there? Didn't even notice.
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Puni nailed it.
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ast nailed that steak, nsfw
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the perfect placement of the dressing on that salad :excited:
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I’m so horned up for that meat
Sent from my iPhone using Tapatalk
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I decided it was a good night for carne asada.(https://uploads.tapatalk-cdn.com/20190717/2cb1b0eed8dabdac1031c1e8780c394d.jpg)(https://uploads.tapatalk-cdn.com/20190717/e2a3920659210f3fe162115ac1b4e83a.jpg)
Sent from my SM-G960U using Tapatalk
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That looks friggin amazing, hE. Would smash.
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Yum
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Hell yes hE
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Tortilla game is strong
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(https://uploads.tapatalk-cdn.com/20190718/bfc50c73aee9bff2fa6ce9c45b9b25e5.jpg)
No bone ribeye
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That map place mat belongs in the maps thread, also would smash
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Hot damn
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Excellent looking steak!
Sent from my SM-G960U using Tapatalk
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Brisket today. This is all that remains. Picture doesn't really do it justice. Was butter. Slices are thick here as i intend to cube this bit up tomorrow.
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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Marvelous hE
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Who tf DOESN'T want all those amazing cuts???
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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.
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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.
Ahhh, that makes a lot more sense then, lol. Well, enjoy the cheap, but still totally smash able, meat!
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does the dairy cow meat taste like milk?
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That would be intriguing
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do you fry up the udders? gross.
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Is this the proper thread for stir fry on the grill?(https://uploads.tapatalk-cdn.com/20190728/b1c47e1c7b52bfe5d007ae1c48520211.jpg)(https://uploads.tapatalk-cdn.com/20190728/d8d0e32f0fabae9cba292104b91ffe58.jpg)
Sent from my SM-G960U using Tapatalk
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:love:
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Looks wonderful hE. Baked any bread lately?
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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.
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Keep us carbophiles updated
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(https://uploads.tapatalk-cdn.com/20190826/e91cf70a8baf5aa605c68159760cd4ea.jpg)
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.
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Anyone smoked pork belly? Co workers efforts from last weekend...
Tom (https://uploads.tapatalk-cdn.com/20190827/f1a454d4870bb6e09f758811b908ec14.jpg)
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I want that stir fry in my belly
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I don't understand pork belly
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.
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I don't understand pork belly
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.
Go to Chicago for the pork belly at Green Street Meats. Your mind will be changed,
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Pork belly sux
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Pork belly sux
Bet you hate burnt ends too
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Side question, is there a KC barbecue place that still does burnt ends somewhere? Or is is all oversauced chopped brisket? #hottakealert
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Side question, is there a KC barbecue place that still does burnt ends somewhere? Or is is all oversauced chopped brisket? #hottakealert
SLAPs
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Q39
also char bar *ducks*
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Side question, is there a KC barbecue place that still does burnt ends somewhere? Or is is all oversauced chopped brisket? #hottakealert
Zarda BBQ won best burnt end sandwich in KC in the last year and these simpletons are suggesting other places. :lol:
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Here for the KC BBQ pissing match.
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joes doesn't sauce their burnt end either
i tried zarda's burnt ends, i'm sorry wacks, everything about that place sucks so bad, hope we can remain friends
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lol. Yeah, Mrs Wacky and I agree. I think they paid someone off to get that title. At least they don't eff up there cheesy corn. That's a positive.
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Joes are just chopped brisket
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Jackstack has real burnt ends but I don't remember them being sauced or double smoked.
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jack stack also not sauced
joe's cuts off the point after smoking the brisket and then seasons it and smokes again
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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
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I'll be damned
Sent from my iPhone using Tapatalk
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Q39
First 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?
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gates doesn’t serve burnt ends
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Their online menu (https://gatesbbq.com/menu/) begs to differ... :dunno:
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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
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Can confirm
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:White flag:
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Planters Smoked Apple rub then smoked with Apple pellets on the Traeger.
Tom (https://uploads.tapatalk-cdn.com/20190918/263c277ddc99e9749fd706adae609049.jpg)
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looks great. I always trim the skirt and rib tips, they cook more evenly without that nonsense
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agree with 'clams, much prettier, but i would nom on those tom
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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)
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Big fan of ranch water here.
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Big fan of ranch water here.
Well, the food wasn’t too terrible either ya big jerk! :lol:
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that food looks incred
what is ranch water?
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AST, hit me with your smoked chicken step by step. i want to do that
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I started using fresh and dried Chilis rather than powders and will never ever go back.
Well done
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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.
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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.
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:party:
that food looks incred
what is ranch water?
Thanks.
Tequila, lime juice, Topo Chico
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Wasn't hungry 5 minutes ago.... now. I'm starving. Looks great!
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was on a 6 week hunger strike to protest china’s anti democratic policies in hong kong until I saw these pictures, now - eff HONG KONG!
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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:
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(https://uploads.tapatalk-cdn.com/20191013/2d4f11caef55e35875cdf535211704dd.jpg)
(https://uploads.tapatalk-cdn.com/20191013/cfe017e99a452802a4d7815fcee1139e.jpg)
(https://uploads.tapatalk-cdn.com/20191013/04992e8fecc5acde2d83b65e33a547de.jpg)
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:excited:
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I like my 'blanos with a good char on them.
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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.
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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.
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They absolutely are a viable option. I prefer the Primo XL as they can fit 2 packer briskets without extra rack purchases. You can also do a 16 hour smoke without adding fuel once you get it dialed in. Amazing for grilling and a pretty good pizza oven as well. Hard to do that with a pellet or offset.
Price point is high but for the versatility it can’t be beat.
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My Yoder makes pretty good pizza. :ck:
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as a pellet owner, i will attest to the lack of smoke flavor. however it's very easy and versatile for things other than just smoking. i would just get whatever AST tells you to, otherwise it would be like going to the credit card thread and not doing what steve dave recommends
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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.
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Sorry for your loss KTP
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:emawkid:
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.
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:emawkid:
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.
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:surprised:
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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?
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AST what is the best way to aquire a BGE or PRIMO XL that's not full price TIA
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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.
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Thank you so much for the kind words everyone. We all experience loss at some point, but I never thought it would be this hard. I would love to do a BGE but they're unfortunately out of my price point. My current plan is to read as much as I can about paring a WSM & DigiQ.
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Go with the knock off BGE that Lowes and Home Depot. They work pretty well for a fraction the price.
Sent from my iPhone using Tapatalk
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Go with the knock off BGE that Lowes and Home Depot. They work pretty well for a fraction the price.
Sent from my iPhone using Tapatalk
This post raises a very solid point.
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Also consider the Broil King Keg
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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)
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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?
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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)
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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.
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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.
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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.
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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.
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Hell yeah t town
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Why does it need to be sanded?
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guessing it had gas/oil/chemicals in it and needs to be sand blasted and then fired to season.
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some of the barrels are lined, you need to sand blast the liner out
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
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oh no ktp what are you doing
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It needs to be sanded for 2 reasons. The inside does have a liner, and secondly I'm going to customize the outside paint job. I would say comparing to a WSM is reasonable other than it's about 1/4 the price. While it may be more expensive to run (fuel cost) it's a HELL of a lot cheaper entry price than a ceramic smoker. I would argue with the idea that it's going to be a pain to use though. It is my plan to utilize a controller. It will regulate airflow with a fan. In theory, I should be able to forget this thing once I start it up and the fan will keep the temp at exactly what I set it at.
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)
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you can forget for a little while but better remember it again because you’re going to need to refill the lump
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Guajillo & ancho marinated pork picnic shoulder on the smoke overnight. Getting ready to whip up some posole rojo with this bad boy.
(https://i.imgur.com/6MnMCuE.jpg)
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Would
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(https://i.imgur.com/T0eYtKb.jpg)
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)
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Good God
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AST
Looks incredible and would eat it all.
Tom
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Reason for picnic over Boston?
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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.
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I wondered.
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.
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:drool:
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(https://uploads.tapatalk-cdn.com/20191116/17aef959a1f297dc8c2b39eebd82b575.jpg)
Eff you messingham
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That looks rather tasty
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That looks rather tasty
It was pretty good
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Going to whip up a big pot of smoked lobster mac n cheese this evening.
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Going to whip up a big pot of smoked lobster mac n cheese this evening.
How do you smoke lobster.
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Going to whip up a big pot of smoked lobster mac n cheese this evening.
How do you smoke lobster.
With a smoker.
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Guys it was fantastic. Even made some Red Lobster cheddar biscuits to go among with it.
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No one believes you made that
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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)
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I love the ginormous construction barrel right at the front door
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all of that bbq looks awful, so blessed to be in kc i guess. $8.50 for a pound? :eek: That's how you know it's bad.
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No one believes you made that
https://twitter.com/mikec2w/status/1198978400330928128?s=20
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i can believe you now. should have scooped some on a plate and took a close up.
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(https://lh3.googleusercontent.com/-Xicpx365PrE/XewRRjsoleI/AAAAAAAAKxY/lDuTfekU23ANEXh9BlSTPizGeb_NnKyDgCK8BGAsYHg/s512/2019-12-07.jpg)
It's a long story. First smoke to come this weekend. I'm gonna rip out some pork belly burnt ends.
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What part of the belly is the end?
JK, good luck. Must be warm where you are.
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what are you gonna do with the pork brisket flat after you cut off the point for your imaginary pork burnt ends?
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i'm going to make some spare rib burnt ends this weekend, wish me luck!
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Why not just make real burn ends?
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This place has become a friendly board. It's just something different. I've read a lot of interesting stuff about pork belly burnt ends and thought it could be fun to try. I also don't want to invest in a brisket for my first smoke on a new smoker. Silly me.
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Post pics
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had some chick fil-a burnt ends for lunch today, was the bomb
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Took this skin
(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.
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First pic looks very Silence of the Lambsy
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First pic looks very Silence of the Lambsy
More like silence of the pigs....
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looks great good job dude
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I call shotgun with 8man and his dog. Looks like a fun way to spend a day.
Tom
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Made a small brisket/burnt ends today. Tried out a new rub. Brisket was easily the best I've made. I accidentally left the point in too long and the burnt ends were a tad dry.(https://uploads.tapatalk-cdn.com/20200105/1ad8822087cd8f1973bbe2a659f78562.jpg)(https://uploads.tapatalk-cdn.com/20200105/e0ca01250dd0b2294bf488e95bd4cb8b.jpg)(https://uploads.tapatalk-cdn.com/20200105/68ba8a9ad08fbacd3a99ce60934f3d5a.jpg)
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I would eat that belly and that brisket
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Yeah that's some good looking meat :eek:
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Waiting for jmlynch1 for his post... :impatient:
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Strong to quite strong work folks.
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pork belly char siu
(https://i.imgur.com/RcCUHTfr.jpg)
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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.
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It’s tasty food. It is not BBQ. Anyone can roast a butt/shoulder. Emphasis on roast.
Pretty much my takeaway
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A day of highs and lows
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.
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Never had jalapenos in deviled eggs, but it seems like a genius idea.
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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.
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I would smash those deviled eggs. Would probably smash the wings too.
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Everyone save themselves the heart ache and just make Alton browns wings
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pork belly char siu
(https://i.imgur.com/PTqX7UD.jpg)
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pork belly char siu
(https://i.imgur.com/PTqX7UD.jpg)
That looks like slabs of fat. :Yuck:
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Because it is
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Everyone save themselves the heart ache and just make Alton browns wings
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My fav wings by far.
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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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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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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
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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.
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Everyone save themselves the heart ache and just make Alton browns wings
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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.
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I put my wings in the oven at 300deg for 30+ min to get them very tender. then I jack the oven up to 450 and cook for another 20 or so min. They get a mildly crisp outside(kinda like a baked chicken) and end up really tender.
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.
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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.
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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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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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(https://i.imgur.com/hMj2IY4.jpg)
Will be making these tomorrow on the pellet grill. :pray:
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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.
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I've gone to pure air fryer for wings.
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dax can you link your recipe for these wings please
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What does everyone have planned for the Superbowl? I'm smoking some more deviled eggs, queso, and ABT's.
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i’m making my signature nachos and some deviled eggs
but the real story is my signature nachos
because i am the nachomaster
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i’m making my signature nachos and some deviled eggs
but the real story is my signature nachos
because i am the nachomaster
Seems 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.
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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
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I smoked beef ribs on Sunday. It was windy but I was really happy with the performance of my UDS. Once I hit 275 it just held steady for ~12 hours. Ribs were only on for about 6 of those, but I wanted to test the smoker and see how long I could push it. I'm still considering getting a bbq controller. But with it running so solid right now, I don't feel rushed to do it. One reason I'm still considering it though is that I've read that a controller will increase the amount of time you can cook without increasing fuel. I guess the efficiency of it helps. Has anyone experienced this?
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)
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OMG
Where'd you get those bad boys?
That looks great!
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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?
OMG
Where'd you get those bad boys?
That looks great!
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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?
OMG
Where'd you get those bad boys?
That looks great!
Are you from Topeka. Herman's is great but expensive. BTY, tasty looking ribs.
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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?
OMG
Where'd you get those bad boys?
That looks great!
Are you from Topeka. Herman's is great but expensive. BTY, tasty looking ribs.
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.
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the townie cult on this board will never accept you...NEVER!
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(https://i.imgur.com/BM6UVyHr.jpg)
A5 wagyu. Hope I dont eff this up
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It's all fat :barf:
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It's all fat :barf:
It's supposed to be like eating butter :drool:
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i had some a5 at providence (on melrose ave) in los angeles. p good.
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I just bought one of these and am going to make Freddy's style burgers tonight. Teppanyaki for the fam on Friyay to celebrate our oldest's 18 birthday.
(https://i5.walmartimages.com/asr/63313e8d-927e-4ebd-b2bf-269672bd81d1_1.2777d985fa9cdc1afbd2f3738474afb3.jpeg)
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That looks like a legit entertainer.
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i wish i had that just for the whole flipping food into people's mouths thing
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that is an incredible shredded hash brown machine
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that is an incredible shredded hash brown machine
waffle makers are an incredible shredded hash brown machine
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It's going to be an incredible garlic fried rice machine on Friyay.
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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.
(https://i.imgur.com/8j0xH7j.jpg)
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Why on Earth would your wife say that?! :drool:
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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.
(https://i.imgur.com/8j0xH7j.jpg)
Looks great! What's the rack you're using?
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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.
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It's a chicken leg rack. They sell them on Amazon, or if you're in mhk the Backyard Kitchen has them. I like it because you don't have to roll the chicken. Also, if you don't mess up in the broiler like I did, you don't need to wrap the tops because the get shielded by the bottom fatter part of the drum.
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.
(https://i.imgur.com/8j0xH7j.jpg)
Looks great! What's the rack you're using?
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that is an incredible shredded hash brown machine
waffle makers are an incredible shredded hash brown machine
This
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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
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a little goes a long way. definitely not a type of meat that you want a big cut of
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it was damn good but not unlike that really good part of prime ribeye, or if you took a normal part and mixed it with fat in your mouth
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(https://uploads.tapatalk-cdn.com/20200329/4256228fe82c55bed426c80d1df6dcd0.jpg)
I’ve been waiting all day for this. Definitely going to overeat.
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Spent the afternoon smoking two racks of ribs but can't attach the pics for some reason :frown:
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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
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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
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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.
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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.
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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
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Clams splashing some lighter fluid on his face and then turning to the camera like Jack Palance.
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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.
Love the king of the hill reference. Hank would be the guy I would go to for all of propane and propane accesories
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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
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people use charcoal and don't use a chimney starter?
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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)
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people use charcoal and don't use a chimney starter?
lol yes I don't have a coals table.
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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.
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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.
Yeah why in the eff would you build a grill that doesn't store the propane tank??? SOOO dumb!
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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.
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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...
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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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.
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
That's really why i'm looking at that 4 burner. I came here for suggestions and boy has goEMAW.com delivered.
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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.
Sorry i can't afford whatever fancy schmancy rig you may be using at the crib XT
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I posted a pic earlier ITT that shows what I bought recently. I think you can pick them up for a couple hundred bucks at Wally World. Makes great steaks, seafood, breakfast, fried rice, philly cheese sandos, etc.
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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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.
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
I wouldn't be cool with your girlfriend living with the gang.
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Well one of them is her roommate and my long time friend from hometown. We all are good friends. Not a bunch of bros
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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.
Lmao! Read what i said earlier lol
Sent from my iPhone using Tapatalk
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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.
Lmao! Read what i said earlier lol
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Nope. Expect bacchanalian gangbangs 24/7/365 whenever you're working or away from the house. It is known.
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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.
Lmao! Read what i said earlier lol
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Nope. Expect bacchanalian gangbangs 24/7/365 whenever you're working or away from the house. It is known.
Aye aye will keep an eye on it!
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I think Winters lived in a setup like that once.
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so is greg's gf the 4th, or is she living there rent-free as they say in lawrencetucky?
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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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I think Winters lived in a setup like that once.
Can confirm
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I lived with my friend, his gf, and another friend's gf once. Ama
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how often did you have a Little Apple Connect Four?
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I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
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What makes one gas grill superior to others? I have some $100 2 burner pos from Walmart that works fine?
School my lggiq
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.
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?
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.
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.
Lmao! Read what i said earlier lol
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
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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
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I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
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I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Aw yeah.
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I lived with my friend, his gf, and another friend's gf once. Ama
Did you have a lawn?
Yes!
Aw yeah.
:lol:
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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)
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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 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.
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I'd never charcoal without a chimney, but I'd never judge someone for preferring gas.
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.
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Yeah, preferring gas makes a ton of sense for people that just want to grill some stuff over a flame every once in a while. It would be weirder to not understand that. This is why I have both.
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I have and use both.
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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I have a Yoder smoker, Weber kettle, and a Blackstone griddle. Each has their merits.
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Sup nerds. Went with the recommendation in this thread and bought the Weber Spirit 3 Burner and a cover. Good sh*t goEMAW
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Working from home isn't bad. I could get used to this. This is a jalapeno bacon weave. Inside is country sausage, scrambled eggs, diced onion, jalapenos, cheese, green peppers, & mushrooms. Smoked at 285 with hickory for 3 hours.
(https://i.imgur.com/elTthRu.jpg)
(https://i.imgur.com/SPcb1Tl.jpg)
(https://i.imgur.com/0gIpufg.jpg)
(https://i.imgur.com/LmXju8q.jpg)
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that looks really good
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needs sausage gravy and also belongs in treat body like trash can thread
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First smoke sesh of the year tomorrow, got that butt all rubbed up and resting tonight. As always, thanks to AST for the go-to dry rub. Will post updates as we progress with this 8lb beauty... (https://uploads.tapatalk-cdn.com/20200404/5cd3248e0b2fc66ba764b551f56e6118.jpg)(https://uploads.tapatalk-cdn.com/20200404/ec879f2eefa372f0f9b17854480bbdc9.jpg)
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I’m going to smoke a brisket on Sunday. I was going to do it tomorrow but it will be too cold outside for me to sit and stare at my smoker all day while drinking beer.
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(https://uploads.tapatalk-cdn.com/20200404/2ca34ad067972d9eb034943d1f19a3e1.jpg)
Grilling some ‘zas and pounding some IPAs tonight
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good looking 'zas and butts guys
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Not sure, but I got a feeling there are a bunch of fat guys posting ITT. :fatty:
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Half way there... (https://uploads.tapatalk-cdn.com/20200404/caa6d30520488ed30dcb6904b5894893.jpg)(https://uploads.tapatalk-cdn.com/20200404/7bd43576759672035f63b114c0a92e12.jpg)
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wow
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It turned out alright... (https://uploads.tapatalk-cdn.com/20200404/c2ba55c7ec069c20c14f908fac2251ec.jpg)(https://uploads.tapatalk-cdn.com/20200404/2a65239524dc99240629493e101c5c33.jpg)
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Dat bark
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I would stuff my fat face with that all day long
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Gotta love that smoke ring
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Cold smoked pepper jack cheese with wild ramps. Can't wait to try it after a few weeks! (https://uploads.tapatalk-cdn.com/20200406/5a30c94ba730d887ef3eabab3403ad9c.jpg)
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this thread is really ramping up again
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ramps? :confused:
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Looks awesome cdub
I have a butt on now!
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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.
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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.
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Sorry guys, been busy with work but looks like you all have been killing it in here.
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.
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(https://media0.giphy.com/media/Z6f7vzq3iP6Mw/giphy.gif)
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Dude, you should really train a bunch of chefs and open a restaurant.
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I ate an Alexander super trump catered tailgate and I still have regrets that I didn’t just skip the game and sit out there eating until I had a heart attack. Would’ve been worth it. One of my worst sins was not being able to save all of the leftovers.
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I would make sex to that sandwich. :drool:
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(https://media0.giphy.com/media/Z6f7vzq3iP6Mw/giphy.gif)
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AST can you post your dry rub again? i'm sure it's here somewhere but
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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.
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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.
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And thanks for the kind words about my food guys.
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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
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I remember the recipe cause of the chowders.
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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.
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.
(https://uploads.tapatalk-cdn.com/20200408/11b1e227a49cd3c7ead52cf83a42482a.jpg)
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not to take anything away from ol' ast but that recipe is probably the same recipe found in 90% of pork rubs in the continental usa of america
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damn 'clams chill. you lashing out at ast won't bring korn back.
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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.
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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)
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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?
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That bird looks delicious
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(https://uploads.tapatalk-cdn.com/20200410/d04ad628127827e553df76358ee8e496.jpg)
Did a spatch Peruvian chicken
Test kitchen recipe a few weeks ago
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I want that too
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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.
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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.
Okay, so I only have a few pics, but it was crazy simple.
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)
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Great work on that cheese, cDub! I’ve got a pellet maze that I haven’t used in a couple years. Need to get that out again.
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(https://uploads.tapatalk-cdn.com/20200411/d62febcbbb6882e53e9dca3501ccb13c.jpg)
(https://uploads.tapatalk-cdn.com/20200411/42ade8f1114a8deee35a8c5286f0d17f.jpg)
Flank steak and green stuff tonight :drool:
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That looks great
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One week into aging the smoked cheese. Had to give it a taste. Still crazy smoky, may do less time on the smoker for the next batch. Look at that color, tho! (https://uploads.tapatalk-cdn.com/20200412/97866435426cc84a299aa4eeea89165d.jpg)
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Thanks for the details cdubya, looks great
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At a clients today and they were grilling burgers for lunch. The smell was all it took and decided to make a Lucy for myself and a burger for the wife. Topped my Lucy with jalapeños, onions, pickles, and a spicy salsa verde because why the heck not. Disregard the reheated scalloped potatoes from Easter.
(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.
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What is a Lucy?
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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.
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What is a Lucy?
Juicy Lucy. Burger with cheese in the middle. Liquifies during grilling and is amazing.
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Damn WV dial-up internet strikes again!
*shakesfist*
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Damn WV dial-up internet strikes again!
*shakesfist*
:ROFL:
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You wouldn’t like it lib
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Must exercise caution on the first bite.
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Forgot to post my sausage smoking over the weekend
(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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Fantastic work. Also, I can not look at that first pic without laughing.
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Looks like a sausage stuffed for sure.
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That's pretty epic 8man. goddamn homemade links and a charcoal kettle? elite
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Forgot to post my sausage smoking over the weekend
(https://uploads.tapatalk-cdn.com/20200415/e1aed3da3f2d1500102eb51a51e922f8.jpg)
(https://uploads.tapatalk-cdn.com/20200415/3f75bff329ffdb4e97796d9daa33df15.jpg)
(https://uploads.tapatalk-cdn.com/20200415/29f9e2bbdd520d3db76a470c74aea2e7.jpg)
That looks awesome
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(https://uploads.tapatalk-cdn.com/20200419/cf2701d327dcd815ac4d0a59f42cfef3.jpg)
Friend had a turkey and asked me to cook it. Should have taken a drumstick as tax.
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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.
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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.
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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.
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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.
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(https://uploads.tapatalk-cdn.com/20200421/e961782ea431541231b4ee1778e5f38f.jpg)
(https://uploads.tapatalk-cdn.com/20200421/3793200e63879e12f6d4e6935bc0f3cb.jpg)
Carne asada from bonito Michoacán
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would smash
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Omg
(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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Holy friggin crap, man.
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I bet ramps would be really good in some slaw
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I bet ramps would be really good in some slaw
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Ha! You know it!
Bought another 2 pounds today...
Too bad they're earmarked for other projects lol
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that smoke ring makes me horny
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Awesome work man. On both your last cooks.
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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.
(https://i.imgur.com/9bVYT8j.jpg)
(https://i.imgur.com/2kIo4en.jpg)
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Good God, please tell me you didn't eat all three of those gut bombs?
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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?
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AST, thank you for your contributions here.
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Don't get me wrong they look delish, but I would have had to watch the draft on the toilet!
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AST, thank you for your contributions here.
You are welcome for me keeping a detailed diary of my impending heart disease and ultimate demise.
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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.
(https://i.imgur.com/9bVYT8j.jpg)
(https://i.imgur.com/2kIo4en.jpg)
Hell yeah.
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I ran some dino bones through the UDS today. They were good. The more I experiment with this smoker the happier I am. I have less than $100 invested in it. It has more rackspace than most and holds it's temps like a champ. Yesterday it ran at 275 from 9am until 11pm when I went to bed. I woke up today at 630 and ran out to check it. It was at 225. Best decision ever.
(https://i.imgur.com/3UuNQY7.jpg)
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what did they look like when you cut into them?
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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.
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Garlic, lime, paprika, cumin, oregano chicken thighs.
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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that’s amazing
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Hungry now
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Oh yeah
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:thumbs:
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what kind of lime juice are you working with there and how much?
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Normal grocery store limes. Size
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1 lime per piece plus some zest
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Was torn on whether to put in the trash can thread or here. Then I remembered this is my home.
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)
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And check out Scout, he is trying to act like I didn’t catch him on the table licking the grease trap 😂
(https://i.imgur.com/rZzfp5v.jpg)
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Scout gets a 10/10 on the good boy scale
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those blackstones are so popular right now
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Anyone ever smoked a ham? Thinking about giving it a go on Sunday.
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Picking up a new grill today so may have more contributions to this thread soon. :drool:
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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.
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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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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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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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That seems a tad strong-worded.
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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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That seems a tad strong-worded.
SUPER HERO
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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)
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:excited:
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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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2 Prime packers on the Oklahoma Joe
(https://i.imgur.com/omTJQql.jpg)
2 bone-in shoulders on the Horizon
(https://i.imgur.com/nauyYMw.jpg)
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That looks delicious... and expensive... :eek:
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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.
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i haven’t had much luck with costco brisket. the flats all have been really thin and uneven throughout so I quit them
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Agree on the flats,
I have had success with whole
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I also think it’s impossible to smoke a flat by itself and not have leather
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Wrapped brisket in butcher around 4am
(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)
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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.
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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.
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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
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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.
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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
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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)
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Going to grind our own burger today, will update with pics when completed.
:excited:
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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.
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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.
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!
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AST what kind of smoker is that sausage in?
Tom
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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.
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(https://i.imgur.com/Pkr2P01.jpg)
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Man, I’d love to just get housed and cook meat 24/7/365.
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Thats a beast. Going to investigate. SD pretty sure we could convert one of those abandoned NH3 tank trailers into a smoker.
Tom
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(https://i.imgur.com/FnItPrf.jpg)
(https://i.imgur.com/eJ2A1Yx.jpg)
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Well, I'm not posting silly hamburger pics after that... Lol
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Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
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Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
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I know it's sacrilege, but beef ribs from the oven today.
Tom
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(https://uploads.tapatalk-cdn.com/20200503/6c15f3161d1e191095db9fb3471a69c6.jpg)
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Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
Alright, fine.
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)
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This all looks incredible guys! :drool:
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Pork chop, fried zucchini and mashed sweet potatoes with a dash of cayenne
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Well, I'm not posting silly hamburger pics after that... Lol
Silly hamburgers are awesome. Do it.
Alright, fine.
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.
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I would love to live in a cul de sac with AST on one side of me and cDubya on the other.
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Fajitas night!
(https://uploads.tapatalk-cdn.com/20200504/8f973a375e7003d67cf7b700d1b1c296.jpg)
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Some brisket flat from Sunday. Added some fried jalapeños, Swiss cheese, & a dab of sauce in a hotdog bun for less of a mess. Some apple slaw and that is dinner.
(https://i.imgur.com/SSjewSp.jpg)
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Awesome
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Pretty much one of my favorite meals. Pork chops & sweet corn. Don’t forget the poverty salad.
(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.
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AST,
How many different grills/smokers/cooking utilities do you have?
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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.
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I've been looking for a bbq controller since my old propane smoker died. I knew going charcoal that a controller was in my future. I just do too many overnight cooks to babysit. I've been researching for a it and am heavily considering the smartfire controller.
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.
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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)
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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.
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I just threw two racks of ribs on the Weber and my thermometer just broke. I've never made ribs before :horrorsurprise: :runaway:
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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
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I meant more for maintaining grill temp than anything else. Seems good so far
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oh lol yikes
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(https://uploads.tapatalk-cdn.com/20200516/91c131e65224c710afbc1c51767e874b.jpg)
(https://uploads.tapatalk-cdn.com/20200516/29f3c67c07d7ebaf30979da5a1a52666.jpg)
Turned out fine, not great, but fine.
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Looks pretty good for your first attempt! :thumbsup:
Dat cutting board........
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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
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I love that board.
Ribs look good too.
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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?
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Jmlynch and I have gotten into smoking during this pandemic. We're using an inherited WSM. Just did a brisket on Saturday and have done ribs several times. It has been pretty great.
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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.
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I use an Oklahoma Joe
(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.
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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.
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I'm going to smoke a bunch of butts and brisket for our graduation party at the end of the month. Going to make beans and am thinking about placing the pan under the meat to catch some of the drippings for extra fatness. Probably also going to stir up a big batch of smoked mac n cheese. If all goes according to plan, it should be glorious.
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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/
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Have some smashers getting ready for the Blackstone. 50/50 blend of beef & axis.
Sent from my iPhone using Tapatalk
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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!
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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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Have some smashers getting ready for the Blackstone. 50/50 blend of beef & axis.
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Did you harvest that axis yourself?
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.
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Also, I am 100% positive more than 1 guy from this site has had beers with that badass man in the pic.
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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!
I did! Shows up in a couple weeks.
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Pork shoulder today (https://uploads.tapatalk-cdn.com/20200531/37ea31b3d385bc39b14b40f7cda0ba0c.jpg)
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(https://uploads.tapatalk-cdn.com/20200531/f4329cb6a3dca2d241c03f7df5cb753c.jpg)
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looking good man
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(https://uploads.tapatalk-cdn.com/20200531/c0659398f9d3ecf680aa668ced6c16fa.jpg)
(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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Hell yeah
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Can you get it hot enough to do smash burgs? Because this hardcore pornography is going to force me to get one space be damned
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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?
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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.
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got it, definitely not worth it for me but looks like a fun toy
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I ended up buying a smartfire controller. I've used it a few times and so far I'm really pleased. I did a test run with it because I wanted to see how long I could run the smoker at 225 with one basket of charcoal. At 30 hours I shut it off. Once it reached temp, it never got more than 7 degrees off temp. I was really happy.
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)
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That looks great And spatchcock is the way to go always
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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.
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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
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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
No, forgot to take anymore. Finished product isn't nearly the drastic difference from original than a butt or brisket.
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(https://uploads.tapatalk-cdn.com/20200609/acb76d8af4bd3494675805a6d0568ee0.jpg)
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(https://uploads.tapatalk-cdn.com/20200609/4f7fd327e832873f6ce45ff553c98947.jpg)
(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:
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She's a beaut, Clark.
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Would eat food cooked on that
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welcome to the rest of your life
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Congrats. I could live in front of my smoker.
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Awesome
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(https://uploads.tapatalk-cdn.com/20200609/4f7fd327e832873f6ce45ff553c98947.jpg)
(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:
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
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(https://uploads.tapatalk-cdn.com/20200609/4f7fd327e832873f6ce45ff553c98947.jpg)
(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:
How did it so for you this weekend?
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Went pretty well, thanks for asking!
(https://uploads.tapatalk-cdn.com/20200614/805780e512d365d351d32b959666e0ad.jpg)
(https://uploads.tapatalk-cdn.com/20200614/50623e3ded34d097dd38c8a932ef3b2a.jpg)
(https://uploads.tapatalk-cdn.com/20200614/81590b01c263590821e38f17c27af963.jpg)
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I'm in love with 8mandog
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I'm in love with 8mandog
Yes. I love the food, but 8mandog is the star.
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Very nice!
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Looks great. What is going on with the greens? Salsa verde, posole?
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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
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I forgot these from last weekend. First brisket: not perfect but tasty.
(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)
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And for this weekend: (https://uploads.tapatalk-cdn.com/20200702/b69c6d4b77f81fe6959daeb67b6e4d5a.jpg)
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Nice
What kind of sausages?
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Would smash
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Nice
What kind of sausages?
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Meat just a mix of what I had: 2/3 pork butt 1/3 brisket trimmings
Four spice mixes, though not with the traditional meat mix: kielbasa, andouille, plain salt and pepper, spicy salt and pepper
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what in God's name are you doing not separating the flat from the point, and then not making burnt ends, my God what an epic facepalm fail FML WTF 100
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That's how they do it in Texas, and I make fun of these idiots all the time for it.
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Burnt ends: MEH
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If I just want a sauce vehicle, I’ll buy some wonder bread
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made some dr. pepper pulled pork lastnight. bbq'ing is so easy.
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Burnt ends: MEH
Da Fuq
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To my knowledge, I have never eaten burned ends. Sounds like peasant food.
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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:)
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 though
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Correct. Stilwell Smokehouse came to an abrupt, burnt end.
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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:)
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.
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If I just want a sauce vehicle, I’ll buy some wonder bread
Wut
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Just picked up two points today. Burnt ends this weekend :excited:
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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.
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My butcher does whole packer briskets, flat cuts, and point cuts. They basically cut the point off vertically, so it includes like 80%of the point and 30% of the flat under it. They don't usually separate them how you normally would.
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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Yep, local butcher has them. Not flat portion on them, just the point. Flats just aren’t worth messing with unless it’s for pastrami.
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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?
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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?
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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?
Damn, just looked it up and they closed at the end of 2019. I know a bunch of the partners/owners.
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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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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)
.
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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)
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We need a onesee that says
"Baby's First Brisket"
Tom
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A little late for that unfortunately unless I grab a Sharpie but wife would be pissed.
On to lunch, exploding egg burger off the Stone
(https://uploads.tapatalk-cdn.com/20200705/4425f4072c2ee0b4c1aad9483c164c99.jpg)
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Did a Rib Roast Yesterday, rubbed, then coated with chilled garlic butter, smoked, pulled at 125, rested 20 mins and then seared to 135. Fantastic. Forgot to take pics.
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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.
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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:drool:
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Happy Cinco de Julio to my Venezuelan friends!!
(https://uploads.tapatalk-cdn.com/20200706/80fd6c4d76756931be746e4b20183d96.jpg)
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(https://uploads.tapatalk-cdn.com/20200706/79e8677783ce8bf0c905e141c409df5a.jpg)
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I’m said Tapatalk isn’t working for me today. I made a feast!
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Carne asada tonight. Made an avocado spread that mellowed out the spice of the sauce/marinade.(https://uploads.tapatalk-cdn.com/20200709/4af40c45e4730d58379e11e799a2190d.jpg)(https://uploads.tapatalk-cdn.com/20200709/2353a1ea15eaa8c6997b428cdd35af02.jpg)(https://uploads.tapatalk-cdn.com/20200709/84ca268dd233b1cf42c0e96a30fb4d1b.jpg)
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Tube guac!
Would still smash tho
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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.
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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
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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.
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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:
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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.
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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That’s weird about bark and ring. Looks good
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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)
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@8manpick trigger warning.
But seriously that is very well done, great job.
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Awesome K_m!
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that’s delicious looking
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killed it k_m
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I've been rolling a lot of smoke lately.
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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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)
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Wow
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I've been rolling a lot of smoke lately.
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)
Nice
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:drool:
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Can we talk about BBQ sauces here? Maybe needs it's own thread?
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
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I prefer sauce on the side to dip, Don’t need it slathered over everything.
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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My mom's Canadian husband always buys ray's and I'm always disappointed that he did.
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Guy Fieri's KC BBQ sauce is pretty good.
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I will not stand for Baby Ray's slander in here
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?
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I don't sauce much myself. I always have it available for anyone who wants it. I'm not a big Rays guy. I've really been enjoying Stubs lately. They have a nice lineup.
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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.
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Sweet Baby Rays is and will always be unbearably white to me.
Good call on Stubb's and Rudy's.
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i only use gates hot & spicy
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i only use gates hot & spicy
I can drink that stuff by the gallon
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I did a half a pork belly last week, highly recommend
(https://uploads.tapatalk-cdn.com/20200720/7eecef5bbe84ad5988391b1e3a745d20.jpg)
(https://uploads.tapatalk-cdn.com/20200720/55c60d23860013c9cbdadb06e8d117a8.jpg)
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Delicious looking lard
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If HFCS is the first ingredient (or anywhere on the list for that matter), then it’s not real bbq sauce. Sorry baby ray fans.
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Sugar, it’s sugar
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Okay fine. If sugar is the first ingredient...
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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.
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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.
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Have a plate of prime short ribs smoking today. Will have this evening with smoked posole verde that I made Sunday and some grilled elotes. Going to be a pretty good little evening.
(https://uploads.tapatalk-cdn.com/20200724/aaacdb472179d1c553925a24e56c981c.jpg)
(https://uploads.tapatalk-cdn.com/20200724/fa4cac7d54e40915588b05c39fdf265b.jpg)
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Short ribs pulled from smoke, wrapped in butcher paper and taking a nap in a cooler for 3 hours.
(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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(https://uploads.tapatalk-cdn.com/20200725/ddbdf02db963baae376c2224e329a9fd.jpg)
(https://uploads.tapatalk-cdn.com/20200725/7aa342a964c4cb29837b40bc6777d28c.jpg)
Stuffed
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How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results
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Immediately, or like 20 minutes and then dry off the moisture pulled out before putting on the fire
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(https://uploads.tapatalk-cdn.com/20200725/ddbdf02db963baae376c2224e329a9fd.jpg)
(https://uploads.tapatalk-cdn.com/20200725/7aa342a964c4cb29837b40bc6777d28c.jpg)
Stuffed
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Plate ribs are the finest beef available
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Truth 8mp
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AST, I noticed your meat looks like grade A. Where do you get your grilling meat. I'm guessing local butcher shop.
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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.
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How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results
One 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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And by sprinkle I put a shitload of salt and pepper on all my steaks
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First time smoking anything. Pork tenderloin.(https://uploads.tapatalk-cdn.com/20200725/79922c8c1567c779300229cac1040835.jpg)
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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
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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
Do you end up with a bit of a cured texture at that long?
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I just tried a salted overnight ribeye and it tasted like crap. I was pissed
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This stuff is amazing.
https://www.amazon.com/gp/product/B000HDJXC6?th=1
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Great looking loin 'burglar :thumbs:
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leave it to a guy from san fran to overthink how to cook a ribeye. smdh
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leave it to a guy from san fran to overthink how to cook a ribeye. smdh
Thanks for the help. :frown:
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(https://uploads.tapatalk-cdn.com/20200726/40fa848ea0377a0b3b6e9edf9e8505ec.jpg) ribeye
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Perfectly cooked
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Clams, that steak remines me of a time when my older brother was asked how he wanted his steak cooked he said "suntanned". He loved to eat them with blood running on the plate that he used as sauce.
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Great looking loin 'burglar :thumbs:
Tasted pretty good for my first try. Will definitely keep doing it.
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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.
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.
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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.
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.
Why do you put them in the freezer? That goes against everything I thot I knew.
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I can kind of see it depending on the thickness maybe. Does it let you get a good sear without overcooking the center?
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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.
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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
Do you end up with a bit of a cured texture at that long?
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.
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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.
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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.
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This page has taught me that I am apparently putting way too little thought/effort into my steaks. I generally just pull them out of frig, pat dry, season, let set for 30 minutes and away I go.
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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.
If you are a rare/medium rare person always start steak cold
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My wife tried to make seared tuna last night. She missed the mark by quite a bit.
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Over cooked or what
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Over cooked or what
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Overcooked and over-seasoned.
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:(
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At least she tried to make you something nice.
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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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My wife tried to make seared tuna last night. She missed the mark by quite a bit.
Does she know it sucked?
Yes, she ate like two bites and said she couldn’t eat anymore. I’d already choked down about half of mine.
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What kind of Tuna and where did she buy it? Replicating restaurant grade seared blue or yellowfin tuna with whatever the grocery store has in the frozen fish section is a fools errand I try and fail at every few years.
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She bought it at Sprouts. Not sure if had been previously frozen or not. Probably since DFW is not too close to the ocean.
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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....
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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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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
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I had tuna a week ago and it was certainly not frozen
lol
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(https://uploads.tapatalk-cdn.com/20200804/f0d08bc267fb072302ad530eca220ad3.jpg)
(https://uploads.tapatalk-cdn.com/20200804/1559ebceacebe46b1fbc8c6f41f865ad.jpg)
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(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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(https://uploads.tapatalk-cdn.com/20200804/f0d08bc267fb072302ad530eca220ad3.jpg)
(https://uploads.tapatalk-cdn.com/20200804/1559ebceacebe46b1fbc8c6f41f865ad.jpg)
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(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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I have no idea how that posted twice, I blame tapatalk. Deal with it.
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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:
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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
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AST, looks awesome as usual.
Who doesn’t put chips on a sandwich? Cheddar Sour Cream Ruffles are my go to but I’ll use any kind. Even Cheetos.
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eff yeah, AST
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(https://uploads.tapatalk-cdn.com/20200804/f0d08bc267fb072302ad530eca220ad3.jpg)
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(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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Awesome.
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Is it a pain to clean??
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I have a masterbuilt electric smoker that I love. Do "real" smokers make fun of guys like us?
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:gocho:
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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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.
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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.
The meat doesn't care how it got heat and smoke
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:gocho: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.
Does this completely replace a gas grill???
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:gocho: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.
Does this completely replace a gas grill???
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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.
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Does your wife really need all those shoes? Of course.
Thus, you need both.
:)
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Does your wife really need all those shoes? Of course.
Thus, you need both.
:)
The perfect response to put the matter to rest.
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another reason to keep your wife out of the kitchen so not sure why she wouldn't sign off on that
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Been wanting to try something new for awhile so I did. Embarked upon a fried cheese topping for my burger along with trying to come up with a can’t miss potato recipe for the Blackstone.
(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.
(https://uploads.tapatalk-cdn.com/20200809/a4b27ba4fa740f34650935f69966629b.jpg)
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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:lick:
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Please tell me you didn’t cook that baby.
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Please tell me you didn’t cook that baby.
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Crap
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(https://thumbs.gfycat.com/InconsequentialSkinnyCygnet-max-1mb.gif)
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Would
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AST owning this thread.
Tom
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man, would demolish those 'taters
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Really? Looks like more than just carbs and cheese.
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this thread is simultaneously the most inspiring and humiliating thing in my life.
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this thread is simultaneously the most inspiring and humiliating thing in my life.
Did you see Angel’s longbones?
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Jesus Christ my dude
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AST, you really do live the BBQ life. You must have lots of friends and family over to demolish all that food.
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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.
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Did you see Angel’s longbones?
you love to see it.
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(https://uploads.tapatalk-cdn.com/20200809/ccf8816a7d7af24114b166029213dc8c.jpg)
Steak nights are best nights
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Fine looking plate
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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/
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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. ;)
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Tenderloin
Garlic green beans and almonds
Red wine mushrooms
Mashed potatoes
(https://uploads.tapatalk-cdn.com/20200817/a65f6c367c02c210209cf103f322f26e.jpg)
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cire is the beast
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Hen house has had whole beef tenderloin on sale for 6.99 a pound for 3 weeks.
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That steak looks amazing
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Registered at Home Depot over the weekend for the DQ Wedding. Added a cheapo propane and a treager smoker.
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That is a damn fine plate. Except the mushrooms. Not that they look bad, just I hate them.
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(https://uploads.tapatalk-cdn.com/20200817/9bf71d72208a335c98895e5551f654fb.jpg)
Spares
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Do you just eat the tomatoes by themselves?
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Cire on fire
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I would slay that slaw
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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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Do you just eat the tomatoes by themselves?
Yep
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you guys just raw dog tomatoes.....
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He raw dogs the meat, so why not the 'matos?
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Do you just eat the tomatoes by themselves?
With a little bit of salt, pepper and/or garlic salt...yes, yes I do.
:drool:
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Do you just eat the tomatoes by themselves?
With a little bit of salt, pepper and/or garlic salt...yes, yes I do.
A must for sweet corn and fresh tomato season.(https://uploads.tapatalk-cdn.com/20200818/c1547886dbdbb44e77340f589e5cf031.jpg)
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cire makes shitloads of sides
my family is lucky if they get one but never more than 2
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Just pony up for some raw tomatoes! Boom +1 side
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cire makes shitloads of sides
my family is lucky if they get one but never more than 2
Wife don't like to cook?
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cire 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 all the cooking since covid happened and her work got crazy. I'm a better cook, too
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I’m on the hook for dinners 3/4 of the year. The other 1/4 I’m coaching or helping.
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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I cook 75% of the time, 20% we go out or get delivery and 5% my wife will cook. She’s not a great cook but occasionally she’ll see some recipe she just has to try. She’s probably 50/50 on how well those turn out.
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lol
We bought a subscription to cooks illustrated at the start of covid. It’s great
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cire 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 all the cooking since covid happened and her work got crazy. I'm a better cook, too
I do a lot of the cooking, but she still does the recipe intensive meals.
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Plate ribs and a pork shoulder tomorrow :excited:
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Send pics.
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My intention this weekend is to smoke a packer and a butt and then vac seal and freeze them. Heading to family farm in a couple weeks and am going to sous vide them at 150 for 6 hours (after thawing of course) to serve for the family. This will be a long experiment.
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(https://uploads.tapatalk-cdn.com/20200821/a97d276960b02cc944b6bbedb0252fa6.jpg)
Hatch dog and brat. Mac and cheese mexi corn
And of course tomatoes
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Would smash
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Cire is coming for me and I am shook
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My mom made the Mac and cheese and the corn
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Cire is coming for me and I am shook
You are plenty safe because your smoked short ribs are the best thing I’ve ever seen posted anywhere
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Send pics.
(https://uploads.tapatalk-cdn.com/20200822/e88d119c8f4664c9f7bdbdf5d6000ca7.jpg)
(https://uploads.tapatalk-cdn.com/20200822/6d6dde84f76a275c69cf8a9ea74bb046.jpg)
(https://uploads.tapatalk-cdn.com/20200822/3784f70bc3ba539af5926cba1c10e720.jpg)
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Cire is coming for me and I am shook
“I’m the captain now”
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Send pics.
(https://uploads.tapatalk-cdn.com/20200822/1ed548d55691e3006e43b0930e7ddc1e.jpg)
(https://uploads.tapatalk-cdn.com/20200822/f3ab28e1235af38acdbb60c6cd3cc9ca.jpg)
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Looking good
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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.
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(https://uploads.tapatalk-cdn.com/20200823/97d3959a2bbb00f527f0799374342dbb.jpg)
(https://uploads.tapatalk-cdn.com/20200823/3d56beaaa7d5bd5834129b05c3fdb3db.jpg)
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Omg
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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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Brilliant work 8mp
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I had the "Crown Prime Dinner" from Jack Stack as a carry out tonight and it looked just like that. Very delish, as I'm sure that is.
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Cire is coming for me and I am shook
love that post, made me lol out loud
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(https://uploads.tapatalk-cdn.com/20200825/98dcf42ed07bf837b2d3a5650ef49069.jpg)
Chicken Alfredo
Garlicky lemon marinade. Grilled lemon to finish over the top. Was great
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(https://uploads.tapatalk-cdn.com/20200825/153c825958cb352c8fedb67a73dace6e.jpg)
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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.
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Brilliant work 8mp
If this isn’t validation, then I don’t know what is
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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 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
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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.
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Same, have used both and never remove it. Also throw lemon juice in there.
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Yeah it's a good idea to rub down the chicken with an acid like vinegar or lemon juice.
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Was able to cull a small axis buck from the herd over the weekend. Now have a freezer full of ground, steaks, and some roasts. Left on hind leg quarter intact for an experiment. Experiment starts tonight. 200 until internal of 125 is hit. Vac-sealed, and then reheated on Sunday with sous vide.
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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:crossfingers:
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Roughly 5 hours at 200 to get roast to medium rare. I could not wait until this weekend and tried a little sliver, delicious. I do want more of a char-crust on it so I am trying to decide between throwing it on the griddle or using a torch on it after the sous vide.
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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Seasoned the smaller 2 burner tabletop Blackstone last night that I got for traveling. Ran some bacon burgers through it after seasoned. Works just as well as the larger ones. It uses a small camping style tank and was concerned it might not work as well as the larger ones due to the smaller gas line. My concern was misplaced.(https://uploads.tapatalk-cdn.com/20200905/fc57d78cea531b44c481afa100c6584a.plist)
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egg buns? looks great
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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.
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Brisket is on sale everywhere. Deciding if I want to mess with it tonight or tomorrow! Been a couple years but the last two or three I’ve done were very good
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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.
not a bad bun
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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.
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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.
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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
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Lots of fat
Great marketing
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honestly the term has lost a lot of its meaning over the last 15 or so years
try the a5 at providence on melrose in la and you will know what wagyu is
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Deboned the Axis rear leg quarter I smoked earlier this week and then vac-sealed it. Sous vide to 125 today and then onto the griddle with some garlic-herb butter.
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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Took 2 big roasts off of the leg, the others went into a vac-sealed bag for stew/chili meat as they had some connective tissue in them.
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I’m afraid if I ever tasted that I could never eat a white tail again.
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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.
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white tail, the dove of the deer meets.
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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?
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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.
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(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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Wife started some 3-2-1 ribs on the traeger 8 this am. I sleep in, go check em at 10:20... nothing. Nothing coming thru auger. Check hopper, dig out pellets. Sure enough straight sawdust at the bottom. Clean it out, get her started. Figure if
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.
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(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
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The point was great
Flat end got a little dry.
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honestly the term has lost a lot of its meaning over the last 15 or so years
try the a5 at providence on melrose in la and you will know what wagyu is
gotta quit living in the past oldclams
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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
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Am curious as beef whole tenderloin has been 6.99/lb for two months.
Prime brisket is 3 and under
Gotta be over supply right?
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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
Wholesale 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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Am curious as beef whole tenderloin has been 6.99/lb for two months.
Prime brisket is 3 and under
Gotta be over supply right?
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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.
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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.
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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.
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Recently caught up on this thread and bought some turkey drumsticks on a whim for $2.73 to grill since I had a memory of eating them at a ren festival as a kid.
They were pretty MEH but I devoured both during the first half of the chefs game.
(https://uploads.tapatalk-cdn.com/20200911/98557874023bad96fd5138af3391ca0c.jpg)(https://uploads.tapatalk-cdn.com/20200911/f272dbcedebae72c0ce85302e5508fb5.jpg)
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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
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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.
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Did you wet brine them first ben ji?
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Also, they do look really good.
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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.
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Cross post from the killing animals thread. Turned some of the doves I killed this weekend into bacon wrapped jalapeno poppers.
(https://uploads.tapatalk-cdn.com/20200915/f42fb7e5298528eaf67c5f67e4de52a1.jpg)(https://uploads.tapatalk-cdn.com/20200915/46dbef94e4233e571a6796ebacec483f.jpg)
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lmao, dove is so barfy.
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lmao, dove is so barfy.
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Woah woah woah, what?
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It tastes like barf
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It’s a delicious snack
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It tastes like barf
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This is my first time eating it and I couldn't really taste it over the bacon/cream cheese, basically a meat filler.
Will cook the next batch solo and report back with the results.
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looks like barf mixed with diarrhea
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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.
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if AST could make dove not be barf city he’d be the first on earth
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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.
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(https://media2.giphy.com/media/83QtfwKWdmSEo/giphy.gif)
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You know, quail doesn't taste bad if you cook it by deep frying it like a tiny turkey. :cool:
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dove breast marinated in worcestershire, wrapped around a jalepeno slice, whole thing wrapped in bacon, grilled, chef's kiss
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(https://uploads.tapatalk-cdn.com/20200920/b1dd70fb32c748a7e4c29e3fa982f079.jpg)
(https://uploads.tapatalk-cdn.com/20200920/fbd5b0b3ed2dba5c1ac0f8dc4d96fe3c.jpg)
(https://uploads.tapatalk-cdn.com/20200920/4857fb48726db4e73eb48e91774e18a0.jpg)
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Great job on the tri tip tdaver
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Yum
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Kick me out if necessary, but I've fallen in love with cast iron skillet cookin'. Searing all sorts of kinds of meats on all sides, then putting them (still on the skillet, of course) in the oven seems to give me so much more control than I can get with my grill. Especially with marinades, I can cook said meat in them without it all falling through the open parts of the grill. It is the height of luxury.
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I grilled venison steaks the other night.. First few bites ehh this is pretty tasty then boom deer flavor :Yuck:
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Anyone with any experience with an Orion?
https://www.amazon.com/Orion-Cooker-Convection-BBQ-Smoker/dp/B000QJ2X0A
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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.
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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.
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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that looks amazing, how long did you roast that ipa tho?
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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.
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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Hell yeah
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that looks amazing, how long did you roast that ipa tho?
15 minutes at 500 is what I have found to work best.
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Mushroom & Swiss Axis burgers tonight. Crushed it.
(https://uploads.tapatalk-cdn.com/20201011/51c39fb36368618dcc0102547647324d.jpg)
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Why are some of the burgers not smashed down like the others?
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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.
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Nothing to post yet, but I picked up a side of beef yesterday, which is great
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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.
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Nothing to post yet, but I picked up a side of beef yesterday, which is great
I 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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Nothing to post yet, but I picked up a side of beef yesterday, which is great
I 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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Not often that SD totally shows his ass on this blog site, yet here we are
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Yeah, give me corn finished, anti biotic oozing beef
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Yeah, give me corn finished, anti biotic oozing beef
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You forgot those fattening delish hormones.
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Yeah, give me corn finished, anti biotic oozing beef
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You forgot those fattening delish hormones.
Yes. Those too
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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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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.
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I just ordered a pellet smoker off of Amazon. Part of me is a little sad that I won't have to sit out by the smoker to control the temperature but the other part of me is excited to put a brisket in before I go to bed and wake up to a done product.
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Unless the pellet feed jams and you lose heat.
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#truth
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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.
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Unless the pellet feed jams and you lose heat.
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:runaway:
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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.
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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.
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I wonder if there's a way to get the hopper to feed the auger instead of the pellets not sliding down after the center ones have dropped. It's kind of like when we would open the grain ben on the farm and only the center grain would go through the feeder. The only way to get the rest of the grain to drop was to craw inside and shovel the sides.
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I am smoking all the meats this weekend. Some for immediate consumption, some to be vac-sealed and frozen for later use.
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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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.
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You son of a bitch
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You son of a bitch
She is actually really nice if you take the time to get to know her.
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You son of a bitch
She is actually really nice if you take the time to get to know her.
Lol, I’m certain that ASTMom is a lovely lady! Pretty jealous of your smoke plans... I should have planned ahead for the nice weather
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Watching the Cats with chodecat today. Rumor is there might be some grilled meat involved. Getting pretty jacked you guys. :ksu:
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Making ancho pasilla marinade for butts & pork ribs.
(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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Pork ribs.
(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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Currently have 2 pork butts and 4 packers on. It is going to be a long night.
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Holy crap it’s better than I imagined
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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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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.
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don't recommend reading this thread while hungry. great stuff as always ast
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:runaway:
Foodgasm
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Butts pulled around 4am.
(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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Mrstdaver brought home a chunk of top round and a bottle of teriyaki marinade with no specific plans for either. I tried to make jerky for the first time on a whim. Didn’t pay attention and cooked it too long. Flavor is pretty good, but it’s tough and dry. 2 out of 7 stars.
(https://uploads.tapatalk-cdn.com/20201109/a1dc6bfecfb5a91bbf3dad4721ba26ae.jpg)
(https://uploads.tapatalk-cdn.com/20201109/f31936bd17cb99f144cd66183f2503ad.jpg)
(https://uploads.tapatalk-cdn.com/20201109/e635e9d5a1469ee8a02a5f727e75a4b5.jpg)
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I kinda like the really tough jerky
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When I make jerky, I freeze the meat 20-30 min before cutting to help get it super thin. Also, no matter how thin, I still like to pound it out with a tenderizer.
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Speaking of meat tenderizers, I've recently started using one before frying chicken and what a difference.
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Forgive me, but we tried a smokeless grill tonight, and these t-bones.... Weren't terrible! (https://uploads.tapatalk-cdn.com/20201109/2fd8264cd5ed302586c2c1ab73b5ce0d.jpg)
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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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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!
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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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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.
https://smile.amazon.com/dp/B07PHSLNJ3/ref=cm_sw_r_cp_apa_fabc_kKPSFbACRYXDE
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oh wow. thanks.
i cooked ribs and they didn't have a very smoky flavor.
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this is one of the drawbacks of pellet smokers, in my experience, is the lack of smoke flavor in the meat. i've never tried a tube, haven't used pellet smoker in several years, but i would give that a shot
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Ordered one on Amazon this morning.
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for my next smoker I'm either going Smokey Mountain or green mountain
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for my next smoker I'm either going Smokey Mountain or green mountain
I have a WSM. It's done me well.
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I have an electric masterbuilt and it's basically fool proof. I love it
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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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Ordered one on Amazon this morning.
If you do not have one you will need a propane torch to light it.
Ok, thanks. I’ll get one of those too.
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Tried smoking some salmon on the UDS for the first time this weekend. Served it with some garlic mashed potatoes, sautéed brussels sprouts & crusty bread. I didn't think to get pictures of the other food, but here is the salmon.
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)
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Looks good!
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I forgot to mention that I tried ribs in the air fryer too. They took 30 minutes and were awesome, they had bark and were the perfect tenderness. The only thing I messed up was I should have added liquid smoke. I won't do this often, but it was good in a pinch and when I want ribs in the winter without having to deal with awful Iowa weather.
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)
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Some candied bacon before the ribs go on.(https://uploads.tapatalk-cdn.com/20201212/c6eebd85265986ae7b3c3f6dfd503e65.jpg)(https://uploads.tapatalk-cdn.com/20201212/512ce460567036526a5b14473bdb8ac6.jpg)
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Looks great!
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Some candied bacon before the ribs go on.(https://uploads.tapatalk-cdn.com/20201212/c6eebd85265986ae7b3c3f6dfd503e65.jpg)(https://uploads.tapatalk-cdn.com/20201212/512ce460567036526a5b14473bdb8ac6.jpg)
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Kitten what do you glaze that bacon with to candy it?
Tom
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Smoked my first pellet brisket and it turned out great. So easy to do. I really nailed the bark too.
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(https://uploads.tapatalk-cdn.com/20201223/ac38998c11758055550008f05a1a9ea0.jpg)
Got a slab in before the cold front. It was very good
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I’d eat the whole thing
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Blackened fish tacos. Topped with a fresh homemade mango, honey, habanero, & lime salsa (it also has Serrano peppers, cilantro, lime, scallions, & corn). Also topped with cilantro, avocado, & cotija.
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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Yeah
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Smoked a pork loin.(https://uploads.tapatalk-cdn.com/20210110/c51ba49eabb7e8b841f9b3f822962ac5.gif)
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That looks awesome. Pork loin is so overlooked because it’s way to easy to overcook and dry out.
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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I’m also jealous of your slicer
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That looks awesome. Pork loin is so overlooked because it’s way to easy to overcook and dry out.
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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Yeah, everyone was hungry. I let it rest for like 15 minutes or so, though.
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That looks awesome. Pork loin is so overlooked because it’s way to easy to overcook and dry out.
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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Yeah, everyone was hungry. I let it rest for like 15 minutes or so, though.
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I’m sure no one complained. Looks plenty juicy!
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Loin looks juicy enough for me!
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eff you guys. I'm hungry as crap now.
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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.
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Doing a Stromboli tonight.
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Doing a Stromboli tonight.
post in cooking thread per board rules
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Doing a Stromboli tonight.
post in cooking thread per board rules
Gooch can’t read.
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I'm going to smoke the mf'r. :comeatme:
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I'm going to smoke the mf'r. :comeatme:
:excited:
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AFC CHAMPIONSHIP brisket ready trimmed and seasoned.
Tom(https://uploads.tapatalk-cdn.com/20210123/2d30f77862565e869ec3b42349fe3a91.jpg)
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I hope the Chiefs lose by a million, but I hope your brisket is incredible.
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20 hours on the smoker. So grateful to Gooch for telling me about the smoke tube.
(https://uploads.tapatalk-cdn.com/20210124/dbfb3b6b62f96f4ed064d6ec88871500.jpg)
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Hell yeah
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Feel free to send some my way. Looks great
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Tastiest brisket I’ve ever done. I’m now sold on the pellet smoker.
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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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good grief cut against the damn grain, looks like a table saw got ahold of that thing
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F the haters and losers (of which there are many), with the grain for life
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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.
Thanks for the tip.
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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.
Thanks for the tip.
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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
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LOL
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i think we're well past tip toeing around people's emotions here folks
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April 22 will be the 11th anniversary of the crockpot incident.
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April 22 will be the 11th anniversary of the crockpot incident.
Can I get some backstory here?
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oh boy
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And subscribe to thread
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:lol:
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:lol:
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:ROFL:
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:impatient:
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We have a search function
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We have a search function
:blank:
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LOL
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That knife is awesome, looks just like on meat Instagram
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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.
(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)
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oh, crap... :drool:
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i'd eat the entire thing
https://www.smokedbbqsource.com/how-to-get-a-good-smoke-ring/
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KTP, did you cook that in the smoker you built?
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Yes, the combination of the UDS and controller allow me to run my drum for ~30 hours without refilling the fuel. Even the other day when it was in the 20s, the drum was never more than 4 degrees from the target temp. I've been very happy.
KTP, did you cook that in the smoker you built?
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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.
(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)
Looks awesome
Point is always better
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Brined an Atlantic salmon filet in deliciousness for 8 hours. Doing a hot smoke on it, a bastard child of cold smoking & baking to accommodate a weekday evening meal.
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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We have salmon to completion.
(https://uploads.tapatalk-cdn.com/20210203/5024eedebae07d6507499e47be15bc10.jpg)
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Looks delicious.
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Chipotle hollondaise with air-fried asparagus & Uncle Ben’s Wild Rice (I will Stan for that until I die).
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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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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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.
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So yeah, pretty sure I am never going to not have turkey pastrami in my freezer now. So good. Reuben was fantastic. There were no noticeable issues with cook consistency.
(https://uploads.tapatalk-cdn.com/20210204/006fd1f35123df4141db1b4d00a5c27a.jpg)
(https://uploads.tapatalk-cdn.com/20210204/a76cbb44aba2d3398263f8319fccc7ff.jpg)
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OMG, that looks so delicious.
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Oh man do I love Reubens. Need some more deats on that turkstrami. Traditional pastrami rub or something different? Anything special about the brine?
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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
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Thanks! :emawkid:
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(https://uploads.tapatalk-cdn.com/20210207/c76a6a00cd4dee37e5ede8b7fc0753d8.jpg)
(https://uploads.tapatalk-cdn.com/20210207/983b4f06ef922d0e971515f0deb0fb67.jpg)
(https://uploads.tapatalk-cdn.com/20210207/5f899190eb46a8843a56a650d03b0374.jpg)
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good lord
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(https://uploads.tapatalk-cdn.com/20210207/c76a6a00cd4dee37e5ede8b7fc0753d8.jpg)
(https://uploads.tapatalk-cdn.com/20210207/983b4f06ef922d0e971515f0deb0fb67.jpg)
(https://uploads.tapatalk-cdn.com/20210207/5f899190eb46a8843a56a650d03b0374.jpg)
And these
(https://uploads.tapatalk-cdn.com/20210208/fe5e75a11499f88d2a944cb4d31eed9e.jpg)
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Burger night.
(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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ast, how many people eat these feasts that you put out every single rough ridin' day?
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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.
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ast, how many people eat these feasts that you put out every single rough ridin' day?
6.
thank you, that makes me feel better.
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What are the things next to the burgers? Potatoes?
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What are the things next to the burgers? Potatoes?
Si
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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.
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I put this thing together BY MY SELF
(https://uploads.tapatalk-cdn.com/20210306/1b4aa9355510d95cdce3738a66eac946.jpg)
(https://uploads.tapatalk-cdn.com/20210306/1ea70088550263185a690d96a4a7e3bf.jpg)
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Very manly and impressive sd
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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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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?
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They share the mischievous looks of ones who are about go ham on some hog.
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My dad still has an aunt & uncle in their upper 80s in Ellinwood that still have a smoke house in their backyard & is it. When this is over I’m going to go with my dad and help them out, maybe share some pictures.
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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?
Rural Douglas County
Tom
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that is SW KS quality elm either way
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(https://uploads.tapatalk-cdn.com/20210306/008238b18646b2aebc78b7b42e2f05df.jpg)
(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
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Paella party going down
(https://uploads.tapatalk-cdn.com/20210307/c2921d25ccb7271d35f254fe41f584d2.jpg)
(https://uploads.tapatalk-cdn.com/20210307/8b2e175dabd6e3d225dec9684e741d89.jpg)
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Nice going 8mp! Would have liked some finished pics though...
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that chorizo is fire
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that chorizo is fire
One of my favorite smells on this earth
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do you prefer spanish or mexican? I really like spanish
la tienda sells great spanish style chorizo
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where'd you get that chorizo?
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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.
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I am stuffed. Paella with shrimp, scallops, clams, mussels and homemade pita with goat cheese, red chiles, and habanero/honey balsamic reduction.
(https://uploads.tapatalk-cdn.com/20210307/f680e72be87020368e73db97e43985a5.jpg)
(https://uploads.tapatalk-cdn.com/20210307/5e81180c1c552815a4fa4fb4e85d4f77.jpg)
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damn that’s good work
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blushing
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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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That’s really freaking cool
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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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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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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.
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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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they sell that brand at my whole foods, it’s not really that great imo but I buy it because it’s convenient
check that store I mentioned for the real crap
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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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they sell that brand at my whole foods, it’s not really that great imo but I buy it because it’s convenient
check that store I mentioned for the real crap
I agree it is not the best but they were close.
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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.
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Whole Foods, more like WHOLE PAYCHECK
LMAOOOOOOOO
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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.
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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.
Meh, it’s all fine.
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(https://uploads.tapatalk-cdn.com/20210320/e7ae1b52558ff85aef64762dc9c486e2.jpg)
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holy crap
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(https://uploads.tapatalk-cdn.com/20210320/e7ae1b52558ff85aef64762dc9c486e2.jpg)
Is that blue cheese I see???
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If it weren't for that bun, I wouldn't belive a restaurant didn't make that dish.
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Hell yes it is, Cire!
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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)
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that chorizo is fire
One of my favorite smells on this earth
Me too, had some today.
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(https://uploads.tapatalk-cdn.com/20210320/e7ae1b52558ff85aef64762dc9c486e2.jpg)
Look out @ast he’s coming for you
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Planning on smoking my first brisket tomorrow.. leave the top layer of fat as is or trim it down?
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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 cats
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Fired up both grills on this fine KC Saturday. (https://uploads.tapatalk-cdn.com/20210320/ce65423def78d515827cec3fb2068a15.jpg)
(https://uploads.tapatalk-cdn.com/20210320/681010648ee7731afe1001e66bd71712.jpg)
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(https://uploads.tapatalk-cdn.com/20210320/1d253ae581cb13e67251522ef9887e55.jpg)
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(https://uploads.tapatalk-cdn.com/20210320/1d253ae581cb13e67251522ef9887e55.jpg)
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Strong work guys
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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 cats
Thanks!
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Has anyone tried the digital charcoal fed grill/smoker/griddle combo from Masterbuilt? I'm thinking about plugging that in to my tailgate rig and doing whatever zeee fuk i waant this season. Go Cats
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Smoked some short ribs yesterday. Wow. I understand why they're so expensive, they were fantastic.
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(https://uploads.tapatalk-cdn.com/20210320/1d253ae581cb13e67251522ef9887e55.jpg)
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I would smash that
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Good deal on marketplace(https://uploads.tapatalk-cdn.com/20210402/51d114706e8c432f7cc98e79a5e10272.jpg)
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(https://uploads.tapatalk-cdn.com/20210411/8b12b917184859185996ffd06e13834b.jpg)
First brisket on the new smoker. Pretty happy!
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I deep fried my first brisket yesterday. It was fantastic.
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Cire, fantastic as always
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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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This is a slice of grilled eggplant with diced cherry tomatoes, goat cheese, Some garlic and lemon
Surprisingly tasty!
(https://uploads.tapatalk-cdn.com/20210411/8304edb0e5b113de14b982a53bb5baf0.jpg)
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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.
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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.
Air fryer and deep fryer seem like two very different animals.
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For sure. Air fryer is supposed to give it a fried-like texture or something though, right? I assumed it was something you used in place of actual frying but for the same effect. I don’t know, never used one or looked into it obviously.
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An air fryer is a convection oven
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The cooking process on a chemical level is probably more similar than you think. Alton Brown compared deep frying to cooking something in a skillet that perfectly fits the surface of the food. Air fryer effectively does the same thing by getting high temperature air to contact everything.
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I've recently started grilling half an onion along with my steak. 10/10 would recommend.
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)
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More interested in that side of beef on your plate. Will try the grilled onion on the side.
Tom
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Looks like a Tbone
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It was a tbone and it was delicious
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Sup, y'all? (https://uploads.tapatalk-cdn.com/20210530/47d26824cea1c3c1c4e2cfb5fc7317c1.jpg)
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a little rare for my taste but you do you
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Pork belly???
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Not me, but the bar I frequent: (https://uploads.tapatalk-cdn.com/20210530/c3c766e49cbb32d8882f6a9ed2f2311a.jpg)
(https://uploads.tapatalk-cdn.com/20210530/c63f56a609de863767f4232a1c0a90a0.jpg)
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That’s pretty sweet
What bar?
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That’s pretty sweet
What bar?
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Toon’s in Chicago
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I think she's ready. (https://uploads.tapatalk-cdn.com/20210530/af203edc7c2327801707568f5a88629a.jpg)
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Hnnnnnnggggg
Looks awesome!
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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)
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Looks good!
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Did you trim a layer of fat before you smoked it?
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Super strong work there
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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.
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(https://uploads.tapatalk-cdn.com/20210605/42b587676d7eacefa6c6e9aee7fcda20.jpg)
Good things tonight!
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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?
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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
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You know it’s a signature AST spice because of the chowders.
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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.
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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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My mistake, it was not an AST recipe I’m thinking of.
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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.
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It depends on what you’re using the charcoal for. I preferred lump when smoking but the regular briquettes for burgers, steaks and chicken.
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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?
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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.
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I feel like the quality of coal/wood is much more clean/pure in lump vs briquettes and produces a cleaner smoke. who knows what binders and wood they use in briquettes
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Just remember a wise man would say "I'm just an old lump of coal, but I'll be a diamond some day.". Nobody ever says that about charcoal briquettes. :gocho:
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I have used both. I like the consistency of kings Ford. Since switching to a kamodo smoker all lump. Reusable and I use a fraction of the lump compared to kingsford on my old offset. Lump also produces a fraction of the ash.
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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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?
Always
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(https://uploads.tapatalk-cdn.com/20210605/42b587676d7eacefa6c6e9aee7fcda20.jpg)
Good things tonight!
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Nice work!
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Damn, I missed a lot in here quickly. Thanks for posting the rub recipe (yes, that's what I used on the belly). I have to make more now and lost the damn notepad I wrote it down on!
AST to the rescue!!
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(https://uploads.tapatalk-cdn.com/20210611/ff8a53bf7eb72b76c717bc163a6fe9ec.jpg)
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I just got a 36" Blackstone as early Father's Day gift. Anyone else have one of these? Favorite things to cook on it?
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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.
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Smoked London broil today. Marinade could be better, but man, that smoke.
Sliced up nice and thin for some sandwiches this week. (https://uploads.tapatalk-cdn.com/20210619/ea047566cc5665755138759a52505683.jpg)
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that looks tender and delicious. do you have a meat slicer?
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that looks tender and delicious. do you have a meat slicer?
A ... a knife?
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very sharp
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(https://uploads.tapatalk-cdn.com/20210620/6921ac18d600aa82def93911c0412255.jpg)
Searing off a tri tip after sous vide
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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.
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hell yeah
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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?
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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?
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)
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That’s a slicer !
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Amazon link please
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how well does it slice stromboli
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(https://uploads.tapatalk-cdn.com/20210623/d3798877238e4128b0bb1cb55fb51af5.jpg)
Peruvian chicken. Carved up
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Well
2 chickens
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(https://uploads.tapatalk-cdn.com/20210623/93e3693e7ebdcdbea40c7170e471e80d.jpg)
Mango/avocado salad
Esquites etc
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https://twitter.com/rsorokanich/status/1410665079343923205?s=21
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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.
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https://twitter.com/rsorokanich/status/1410665079343923205?s=21
It seems Business Insider will let any jackass with an opinion get published these days.
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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.
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?
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Only if they’re a big enough idiot that their take goes viral.
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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.
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?
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.
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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.
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?
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.
One of my co-workers was bragging about how much she likes using it to make breakfast.
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My Blackstone is great for hash browns, bacon and smash burgers.
I don't know what seasoning/sauces to use for hibachi or I would give it a shot.
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Has anyone ever smoked beef ribs?? Any pro tips I’ve only used pork before. Same with a rub for them
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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.
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Damnett MIR
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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.
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After MIR’s too fatty steak experience last night (with extra butter?? Nickyoungconfused.gif), I’m not surprised he doesn’t like beef ribs, but they are the pinnacle of the smoked beef experience IMO.
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Have a hard time taking food advice from a man that buys Walmart meat.
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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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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.
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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.
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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.
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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.
I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.
Tom
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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.
I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.
Tom
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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.
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My boy’s first birthday party was yesterday so my wife proceeded to invite 60 people to the house. For real, we have like a 20 person max house. Anyways, I cut her some slack and allowed it this time since she endured the hardest part of her pregnancy during covid restrictions along with no real baby showers and only me being able to be at the hospital for birth.
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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Also, shameless posting of the birthday boy.
(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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Hell yeah bro, happy 4th and birthday
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Hell yeah bro, happy 4th and birthday
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Right back at you! I mean, minus the 1yo birthday part.
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Happy birthday lil’ AST. Hope your expectations of a decent meal aren’t spoiled for life.
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Also, shameless posting of the birthday boy.
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
his left leg is so much bigger than the other
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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.
I did the ribs on the pellet grill... oops. Still go old school on brisket and pork butts.
Tom
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(https://media.tenor.com/images/87d452c112f4a85c1f154f59b2b233b2/tenor.gif)
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Also, shameless posting of the birthday boy.
(https://uploads.tapatalk-cdn.com/20210704/20a9b1514c4639e7d058caa81501181f.jpg)
his left leg is so much bigger than the other
:ROFL:
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:lol:
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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)
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‘Merica
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Merica AF
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That’s a nice looking spread. Never even heard of pork belly burnt ends. Will have to try
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Pork belly is my favorite, salivating at that picture 🤤🤤🤤
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Also, shameless posting of the birthday boy.
(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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Lil AST needs this...
Tom(https://uploads.tapatalk-cdn.com/20210707/24474d264929402278f3b8a8bad1cebc.jpg)
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lol
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I will do that Tom, no cap.
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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.
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(https://uploads.tapatalk-cdn.com/20210708/b6304d09949670747a739248b5a35081.jpg)
Steak salad throw together together
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A little grillin’ & chillin’ tonight. Goat cheese stuffed jalapeños wrapped with balsamic marinated, tenderized axis minute steaks & bacon. Pulled some charred ribeye pinto beans out of the freezer to go along with.
(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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A little grillin’ & chillin’ tonight. Goat cheese stuffed jalapeños wrapped with balsamic marinated, tenderized axis minute steaks & bacon. Pulled some charred ribeye pinto beans out of the freezer to go along with.
(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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YES
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The steak wrapped in bacon :chefskiss:
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Good Lord man.
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So THAT's what you do with minute steaks!
Any other suggestions? We have a bunch left from our 1/4 cow.
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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.
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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.
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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!
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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.
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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?
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Good Lord man.
Seriously... its a freaking Wednesday man, chill out
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Good Lord man.
Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
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Good Lord man.
Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
(https://uploads.tapatalk-cdn.com/20210708/978ec9ba27f2b9eb12fe0a904e749156.jpg)
Thought I was doing good with just this last night but nope here ya come. Nice work though
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You both blew me out of the water yesterday!
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:shakesfist:
Good Lord man.
Seriously... its a freaking Wednesday man, chill out
You have your hump-day coping mechanisms, I have mine.
(https://uploads.tapatalk-cdn.com/20210708/978ec9ba27f2b9eb12fe0a904e749156.jpg)
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:
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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
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So yesterday we picked up hamburger from Hen House and all they had was 85/15 and we were like "whatever" we just need food for a couple of days before we hit the grocery store for real (Sunday. Just got back from vacation). We usually get the lean crap and I have to fight the hamburger to stay together. I do marinade it with Worcestershire, Garlic Salt, and a little A1, so it makes it a little tougher to stick. However, last night, with the fattier hamburger, it was no issue at all. They looked like the real deal. Meaning of the story you ask? Fattier crap sticks together better, right? I might start tricking the Mrs.
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we always do 80/20 for burgs. :dunno:
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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.
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80/20 chuck is the preferred grind for burgers as any chef would tell you. :lick:
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I add an egg and also use 80/20
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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.
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I add an egg and also use 80/20
I saw a buddy do this. Turned out very well.
Also, yoga, i'm kinda a marinade freak.
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To me 85/15 is trending towards the "lean" territory anyway. 80/20 all the way. #80/20orfight
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My wife is kinda weird about meat. When it comes to steak, she'll only eat filets. Hamburger has to be lean. Eats a crap ton of chicken. Won't eat any meat on a bone and hates pig. It's frustrating as a person who grew up in a cattle buyer family, who grilled 24/7/365.
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.
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it's fine to use lean hamburger meat for other stuff but burgers need to be 80/20
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more fat the longer you cook. leaner is fine for a rarer hamburger.
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I use my grill one to two times a year and Monday I made some burgers. I don't remember the ratio because they were just pre-formed patties from hyvee but prob 80 or 85 because I remember being disappointed they didn't have something leaner. I sprinkled a layer of seasoning salt on those bitches, slapped them on the grill, and then flamed the eff out of them them until grey. 7/7 would recommend
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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:
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use 73/27, idiots
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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.
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use 73/27, idiots
Hell yeah
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Keep a keen eye out when grilling with this grind, and have a squirt bottle of water due to grease fires.
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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
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We grill a 50/50 burger sausage blend. Grilled sausage patties great too.
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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.
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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.
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Pork chops, mexi corn, zucchini, Dijon garlic red potatoes.
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Pork chops, mexi corn, zucchini, Dijon garlic red potatoes.
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(https://uploads.tapatalk-cdn.com/20210711/b30791fe3aa52b11795bcf9892ecae00.jpg)
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Good grief
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Damn, what a chop
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I've never seen Zucchini sliced that way.
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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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ms. ww does not like zucchini or squash. it's disappointing.
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Zucchini takes up flavor so well.
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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.
Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.
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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.
Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.
As a bonus, these make the best refried beans if you tun them through a blender. Just saying.
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Holy crap guys over the last 4 weeks I have smoked 6 slabs of ribs on the Traeger, a pork butt, salmon, and pizzas. On the Blackstone I have done french toast, eggs, bacon, smash burgers, and vegetables.
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.
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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.
Thanks. That sounds incredible. I'm going to have to try these this fall when it cools off.
As a bonus, these make the best refried beans if you tun them through a blender. Just saying.
I'd like to fold it into some burritos and eat while hiking in the mountains. This could fuel you for days.
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Simple EVOO, s&p, paprika treatment on quail & calabaza squash, then grilled.
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)
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(https://uploads.tapatalk-cdn.com/20210715/0ead7e5486070432343b8027adfd9ace.jpg)
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Yum, never thought to fry a tomatillo !
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2 ancho chile marinated butts & a “wagyu” brisket getting that sweet sweet lovin’.
(https://uploads.tapatalk-cdn.com/20210716/f5cd16283acaf6280e566c1980be9533.jpg)
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Made some stuffed jalapeños with Feta and garlic chive Boursin the other day. Quite tasty.
(https://uploads.tapatalk-cdn.com/20210716/08dfd6611e81ddde1f48ba194cfefa2e.jpg)
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This will do just fine.
(https://uploads.tapatalk-cdn.com/20210717/76e55f15f27f4b1b2159d41ac3f915be.jpg)
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Ridiculous
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Like seeing the smoked center of our lord almighty.
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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
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lol
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Nice bark, good ring, looks dry
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(https://uploads.tapatalk-cdn.com/20210727/8904134d2c73106d6fcc9df17a97d54d.jpg)
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yup!
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Strong work.
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those ribs look perfect
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Thanks, they were really small and were basically finished when I thought it was time to wrap so I kind of lucked out
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(https://uploads.tapatalk-cdn.com/20210731/1acfa973c2522d24bf0f6baab2145ea3.jpg)
Wingys hiding underneath ribs and some stuffed japalenos.
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(https://uploads.tapatalk-cdn.com/20210731/e43822e6002acc7876c3d4ef847bb00d.jpg)
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Your dog is better behaved around that food than I would be. I would destroy the stuffed peppers.
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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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(https://uploads.tapatalk-cdn.com/20210731/1acfa973c2522d24bf0f6baab2145ea3.jpg)
Wingys hiding underneath ribs and some stuffed japalenos.
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Looks amaze
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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.
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Looks awesome Fitz.
: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.
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I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.
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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.
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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.
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I want to make burnt ends this weekend. So, I smoke the brisket normally and then cut off of the tip. Cut into chunks, sauce and smoke another 3-4 hours?
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Technically it’s the fat cap side of the larger half of a whole brisket.
I don’t double smoke them.
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That makes more sense because the tip usually has less fat.
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Gonna try just the tip? Just to see how it feels?
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(https://uploads.tapatalk-cdn.com/20210814/86dcd39606ae1ea5eb22c8c7a06b5058.jpg)
CHIIIIIIIIEEEEEEEFS
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Back I’m on my bullshit. Ancho pasilla butts for pozole roja and tacos. Simple s&p paprika birds for pozole verde and freezer.
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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Just pulled a bird to throw into the pozole verde.
(https://uploads.tapatalk-cdn.com/20210815/f69884f9fc2d7c65b65ba70b283af945.jpg)
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Sweet
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This is how we do it.
(https://uploads.tapatalk-cdn.com/20210815/f22c5942b71a10b2c4e8c4d665d86ad5.jpg)
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Doesn’t really go together but making some smoked salsa and chicken shawarma tonight. Mrs SF is in charge of the white sauce so :nervous: (https://uploads.tapatalk-cdn.com/20210815/cce804c40df42fe127dbe0b07f92e0fa.jpg)
(https://uploads.tapatalk-cdn.com/20210815/c232b6dae85057574de744ef9b99d02e.jpg)
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Done salsa. Delish. (https://uploads.tapatalk-cdn.com/20210815/b6cd1553d13f394ca661d5bd47a43fe8.jpg)
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Awesome.
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That all looks great
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(https://uploads.tapatalk-cdn.com/20210816/77ecdfa5b4d4e619ab9271fd8b573f00.jpg)
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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Those skewers look phenomenal.
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Basic boy TBone with grilled kale from the garden. (Coat kale leaves in olive oil/Montreal steak seasoning, grill for about 30 seconds on each side until wilted then cut the leaves up and apply lemon juice)
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That kale is stealing the show imho
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Was that meat from the farm?
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must have been a good sized cat
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must have been a good sized cat
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must have been a good sized cat
:lol:
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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)
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:love:
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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
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We have probably done around 10 hogs in that thing, so it has been perfected. Injecting the pig with Mojo the day before helps. And of course following the charcoal instructions on the box.
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Awesome.
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Yeah, I'm going to need to see some more pics of that hog.
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Oink oink!
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kinda looks delicious.
https://twitter.com/bopinion/status/1429900814147997715
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I feel like price could also be a hurdle here…
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Good god, NO!
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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.
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umm, it's not the same thing
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kinda looks delicious.
https://twitter.com/bopinion/status/1429900814147997715
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.
As to the moral question, is it better to have millions of captive cows headed to an early death, or zero cows at all?
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umm, it's not the same thing
weirdo outed
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umm, it's not the same thing
weirdo outed
oh, it is the same. you have convinced me.
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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.
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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.
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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.
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This lab meat is going to be juicier and more tender than Kobe Wagyu.
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:facepalm:
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They're trynna put sd dad outta bisnassss. I will reserve judgment until I have an opportunity to try it. No reason to outright reject the idea. Still have serious doubts about manufacturing at scale.
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If it really works (and becomes cost effective), it will be hilarious a thousand years from now when people lump us together with like the age of animal sacrifices.
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Kid: so I don’t understand, they used to believe they had to slaughter a living animal to eat steak?
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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.
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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.
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We have some massive hippies on this blog.
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Ok, never mind. I get it now. You're trying to show off for our new Pac 12 friends. Got it! ;)
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We have some massive hippies on this blog.
Why would you just categorically reject the idea out of hand?
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First they come for your guns! Then they come for your easy highway access, and then they come for your livestock! WHERE DOES IT END?!
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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
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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!
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kinda looks delicious.
https://twitter.com/bopinion/status/1429900814147997715
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.
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.
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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.
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Where am I?
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Where am I?
Hell!
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It's like some of you don't even remember what happened to mondo burger
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Will they form it into animals we like to hunt? :thumbsup:
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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.
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Messing around with some tallow-wrapped short ribs today. See what all the fuss is about. Also some smoked bone marrow. Chorizo smoked queso. Maybe some other stuff too, idk.
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Good land
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(https://uploads.tapatalk-cdn.com/20210828/15bd5267152d5bec2704fb91e4976729.jpg)
Added some beef bone canoes for smoked marrow and skirt steak to the party.
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I would embarrass myself if that queso was in my vicinity
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I would embarrass myself if that queso was in my vicinity
I think we could party very well together.
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What are you gonna do with those bones
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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.
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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.
Don't forget to shoot a shot of bourbon out of the bone post marrow consumption.
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I am done, time to watch football all afternoon.
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SON OF A BITCH!
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I love short ribs. And those look perfect.
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Wow
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LMAO
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this crap ain’t even fair
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This thread is incredible.
Tom
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We have fun here, no?
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We have fun here, no?
No.. you need to come tailgate in mhk and bring some of that hot action
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what kind of cheeses are you to rocking there? do you sweat the onions first, doesn’t look like it, do they stay crunchy?
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i would eat at AST restaurant on the reg
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My dog Scout got to basically all of the skirt steak I smoked yesterday to put in the freezer for tacos. So, 5lbs more are getting ready to me dropped on the Primo.
(https://uploads.tapatalk-cdn.com/20210829/dbe7b522026f0973e8d716b66ffe63e9.jpg)
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Scout eats better than me! :bang:
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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.
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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.
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hell yeah, scout knows what’s up
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Grilled cheeseburgers today. So much better than on the skillet.
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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.
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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.
https://twitter.com/halvorz/status/1433162347158380550
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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.
https://twitter.com/halvorz/status/1433162347158380550
even...human? :surprised:
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Especially human
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But who is going to out themselves by saying whether it tastes like the real thing?
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Jalapeno Poppers with free range organic antibiotic free dove meat ethically harvested last weekend.
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Looks good!
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Had fun today, did 6 different dry rubs on baby back ribs. Also had some stuffed jalapeños & kale slaw.
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that’s good stuff, gotta admire a man that takes pride in his work
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my word
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Oh so now AST is going to take incredible pictures too?
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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.
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which rub won
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which rub won
Never 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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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
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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.
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I got these Kingsford “Professional Grade” briquettes. Supposed to be “made for searing”. They seem somewhat hotter than regular Kingsford.
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Smoked prime brisket
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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What in the actual eff
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What in the actual eff
A late lunch more than anything.
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That’s absolutely incredible.
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That’s absolutely incredible.
Thanks man. It is a lot of fun and I truly enjoy doing it.
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I have never had smoked Mac and cheese and now it’s all I can think about.
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#2 breaking in the Blackstone grill he got for his birthday. #1 is puissssed LoL.
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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#2 breaking in the Blackstone grill he got for his birthday. #1 is puissssed LoL.
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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That looks great.
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He is going to love that thing Tom.
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Smoked prime brisket
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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Can you still fit in your cycling kit?
That's some great looking food.
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#2 breaking in the Blackstone grill he got for his birthday. #1 is puissssed LoL.
Tom(https://uploads.tapatalk-cdn.com/20210927/d24206ae71994a6a529d05c1d1f2e865.jpg)
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I want one. It's on the wish list.
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Smoked prime brisket
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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Can you still fit in your cycling kit?
That's some great looking food.
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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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Smoked prime brisket
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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Can you still fit in your cycling kit?
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.
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.
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Trying to decide between Traeger 575 and 780. Someone make up my mind for me.
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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.
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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.
That's what the dealer was telling me. Hard to argue with this logic.
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You can get a Camp Chef for 2/3 the price and it works just as well.
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You can get a Camp Chef for 2/3 the price and it works just as well.
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Well. I was taken in by Traeger's high visibility brand and went with the 780.
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You can get a Camp Chef for 2/3 the price and it works just as well.
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Well. I was taken in by Traeger's high visibility brand and went with the 780.
Don't forget to do the chicken challenge!
https://www.traeger.com/recipes/chicken-challenge
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You can get a Camp Chef for 2/3 the price and it works just as well.
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Well. I was taken in by Traeger's high visibility brand and went with the 780.
Don't forget to do the chicken challenge!
https://www.traeger.com/recipes/chicken-challenge
:drool:
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.
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Love my Green Mountain pellet grill. :D
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I need pro tips for smoking these(https://uploads.tapatalk-cdn.com/20210930/fec3cec26080318e47cb57152cf74d68.jpg)
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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.
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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.
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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.
Yeppers
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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.
Yeppers
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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.
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yla, did you get any beef jerky at the locker in AV? IIRC, they make a really good jerky product.
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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:
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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
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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
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.
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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
you shouldn’t have to hope for anything if you would just trust the processing
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Hope in one hand.. delicious beef ribs in the other
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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.
Yeppers
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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.
(https://uploads.tapatalk-cdn.com/20210930/cc66080efc040b3cba03e5bcddadc010.jpg)
Quite a bit thicker than I would’ve imagined. Guess they call these Dino ribs
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Getting super horned up for finished product pics rn
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Are you sure those are beer back ribs and not short ribs? They look like short ribs from that angle and that changes everything.
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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.
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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.
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(https://uploads.tapatalk-cdn.com/20211002/39f89d58cfeb9ed60ec19007dcc6d5b2.jpg)
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Looks awesome.
I’m attempting some smoked pork shoulder. Planning to shred it for nachos. Fingers crossed.
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Looking good man! Show us the insides, we want to see the insides!
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(https://uploads.tapatalk-cdn.com/20211002/39f89d58cfeb9ed60ec19007dcc6d5b2.jpg)
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Looks great
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And THAT's why you always Trust The Processing.
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I see what you did there.
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(https://uploads.tapatalk-cdn.com/20211002/69139d6f88f79127992cc3bd2742e015.jpg)
Last one left and wasn’t in the middle pretty area but damn it was delicious
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Heck yeah!
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This pork is taking forever to reach the target temperature. :impatient:
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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 it
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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 it
I'm still mad at you for crap talking that perfect pizza I had.
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Pork shredded about four hours later than I’d planned I don’t hate it for my first try:
(https://i.imgur.com/LJDBDfF.jpg)
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You can never tell with pork
Looks good!
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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 it
I'm still mad at you for crap talking that perfect pizza I had.
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you’re talking about the sauce plate w/ side of bread & cheese
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(https://uploads.tapatalk-cdn.com/20211005/ec192d8588f2d49de4ffa3322c97d9db.jpg)
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(https://uploads.tapatalk-cdn.com/20211005/12da236260225f858e3da46695a1812d.jpg)
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Good looking grub guys. Keep it coming.
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Made bacon cheeseburgers and oven fries with Mrs SSOC last noc. No pics. 7.5/10
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Made bacon cheeseburgers and oven fries with Mrs SSOC last noc. No pics. 7.5/10
How long did you cure the bacon?
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Dug these out today. So let's start at the beginning again?
Tom(https://uploads.tapatalk-cdn.com/20211007/3ef74d59ff714a274c2ac288b15fdc77.jpg)(https://uploads.tapatalk-cdn.com/20211007/0b23fa9ee62ec330991c9a9e5d9826ba.jpg)
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Let’s go Tom!
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Made bacon cheeseburgers and oven fries with Mrs SSOC last noc. No pics. 7.5/10
How long did you cure the bacon?
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In the interest of full disclosure, the bacon came from the store and I just crisped it up on the grill.
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2” pork chop wet-brined & grilled. Roasted broccolini along with others.
(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)
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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.
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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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That looks amazing, AST.
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.
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Apple pie ala mode from the Traeger. Apples came from our neighbor’s tree and my kiddo assembled the pie. Also had chicken fajitas.
(https://i.imgur.com/nj6hpb6.jpg)
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Any tips for these apple pies? I put one on the keg years ago, but the crust didn’t turn out well.
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Awesome work sandstone.
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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.
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May or may not be a goEMAW pak at casa de Tramp his Saturday. I guess we will have to follow the thread to find out.
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Any tips for flank or skirt steaks? Having a beef butchered and ordered those along with rib eyes and t-bones.
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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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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
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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.
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Marinade the skirt in Chuluha Lime hot sauce
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:D
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rumors abound of an AST hosted pak this weekend, wow
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(https://e7.pngegg.com/pngimages/731/832/png-clipart-emoticon-emoji-smiley-detective-emoji-photography-smiley.png)
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People and their rumors, man.
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Pork ribs using Rabid rub. Pork belly along for the ride as well. Have an already smoked prime packer in the sous vide. Making apple slaw and smoked mac & cheese. Gonna be a good little day.
(https://uploads.tapatalk-cdn.com/20211023/740ee38fc14d08e79495220cd6d544b2.jpg)
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love the early start, is the rabid the ginger?
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love the early start, is the rabid the ginger?
Yes it is.
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~1/2 way threshold crossed
(https://uploads.tapatalk-cdn.com/20211023/de9e8607000fd7fcfe89396de428dba7.jpg)
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It's days like this that I feel there are flights of angels in heaven looking out for and blessing me.
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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.
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Stuffed. catastrophe and Spracne are top notch peeps in my book. Idc what clams says about them.
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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I guess my invite got lost in the mail.
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Stuffed. catastrophe and Spracne are top notch peeps in my book. Idc what clams says about them.
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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OMG that fatty brisket
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Thanks. It was pretty good.
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Stuffed. catastrophe and Spracne are top notch peeps in my book. Idc what clams says about them.
(https://uploads.tapatalk-cdn.com/20211023/a317468cdaf1a9b0e60a02ada772d0e0.jpg)
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OMG that fatty brisket
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Did you guys go to the game and tailgate.
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Nah, we just watched fb at my house in Dallas most of the day.
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Checking out a BBQ place in Richardson tonight. Pretty good.
(https://uploads.tapatalk-cdn.com/20211027/63b81247033cfeee41d1f57d7666bb5d.jpg)
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Like 6 miles away from me Richardson?
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
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Checking out a BBQ place in Richardson tonight. Pretty good.
(https://uploads.tapatalk-cdn.com/20211027/63b81247033cfeee41d1f57d7666bb5d.jpg)
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that looks really good, i wish i could eat some
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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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Looks awesome. I need to get my dutch oven out in/on the grill.
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Like 6 miles away from me Richardson?
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
Yes, 6 miles from you. I work in Richardson and live in Celina.
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Like 6 miles away from me Richardson?
I thought you were messing around about an invite but yeah, if we are that close we will meet up.
Yes, 6 miles from you. I work in Richardson and live in Celina.
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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.
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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.
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Grilled up some ribeyes from the locker in Riley tonight. Not bad.
(https://i.imgur.com/eQAmwtJ.jpg)
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Smoked meatloaf tonight. Don’t do it often, but always delish.
(https://uploads.tapatalk-cdn.com/20211114/3b3b6d880852834e72470ca9c9b4bc89.jpg)
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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.
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I did these on my Traeger pellet grill.
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I have an issue with my Members Mark pellet grill and was wondering if anyone has an answer. The temp. reading on setting is way lower than the actual temp. on the grill. Over cooked a couple of racks of ribs , since I thought the settling reading was accurate.
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This Sunday is going to be prime grilling. NFL games, K-State vs Wichita St, and Sunday night football with the Chiefs. I think i'm going to try and grill some buffalo blue burgers for the first time.
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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.
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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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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.
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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.
I used the Weber to ramp up the heat when I cooked them yesterday. Was much happier with the results this time!
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Smoked 2 brisket points last weekend, made chili out of the leftovers this weekend. Sorry, no pics.
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Yum
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I guess I got promoted from bringing "ice" to Christmas dinner to smoking a brisket this year.
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That’s a lot of pressure
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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?
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I'm smoking a brisket with a blind man on Christmas. Excited for it.
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I'm smoking a brisket with a blind man on Christmas. Excited for it.
Bob Todd?
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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.
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Hen house whole are untrimmed are cheap. They are not high quality. Probably not even choice grade.
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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Do yourself a favor and go to Aldi tomorrow for a choice strip loin roast 8.99/lb
Or a choice rib roast for 6.99/lb
Best Buy you can get
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I got a choice rib eye 8-10 lbs for 13.88/lb at Sam's. Certified Angus Beef FWIW.
Tom
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truss your tenderloins before cooking them
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truss your tenderloins before cooking them
if this means more than sear then smoke i'm :confused:
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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.
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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.
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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.
What temp do you put the oven at?
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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.
I'm drooling on my keyboard.
I would like to see pics of prime rib roasts that gE'rs create during the holiday season.
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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/
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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.
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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.
What temp do you put the oven at?
350 in convection mode.
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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)
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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.
I'm drooling on my keyboard.
I would like to see pics of prime rib roasts that gE'rs create during the holiday season.
(https://uploads.tapatalk-cdn.com/20211215/12e5de8d044fa2f4c130c877655b170b.jpg)
Reverse seared
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That looks incred, Cire.
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I see nothing wrong with anything you said BAC. If I am doing steaks, most of the time I prefer cast iron to grill. A couple of exceptions. If the steak is too thin or too thick (approaching roast).
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.
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That looks incred, Cire.
that pic is 2, 5 lb bone in rib roasts. Choice grade
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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.
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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/
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.
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There was a grill stage to this so I’m counting it. Made some sausage with about 60% pheasant breast and 40% pork shoulder fat and some trimmings. Shooting for about 35% fat.
(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)
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yum!
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Awesome!
Sent from my iPhone using Tapatalk
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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.
i cast iron ribeyes almost every sunday and usually I do this-
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
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Thanks for the tips
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the only reason i use a grill is because it's outside the house and i can cook with it without stinking up the inside of the house (and in the summer, heating it more).
the oven and stovetop are clearly better instruments for cooking.
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Spiced and trussed.
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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subscribed
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...and rest.
Tom(https://uploads.tapatalk-cdn.com/20211218/2db67badadac563318f5917de82f0011.jpg)(https://uploads.tapatalk-cdn.com/20211218/7d5b7d40e4a395bcfc1fcb7d299f3de6.jpg)
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Heck yeah Tom!
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Hhhnnnnggggg
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Pretty good eating today. Topped it off with a cast iron skillet apple pie.
Tom(https://uploads.tapatalk-cdn.com/20211219/ef1be24da1c45e7ac817425530ad556d.jpg)(https://uploads.tapatalk-cdn.com/20211219/f0ba2dc189e5a115e9c12c7cda1fce56.jpg)
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OK, now we're talkin'
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Incred
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Merry Christmas, you filthy animals.
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Merry Christmas, you filthy animals.
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Good god I just saw your Instagram. Unreal.
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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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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.
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Mother of god
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Always amazed, AST. What did you cook that meat on/in?
Tom
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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.
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Ast you need to up your bread game
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Ast you need to up your bread game
I didn’t care about the bread. My wife insisted and she just picked some up.
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dbl
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Merry Christmas, you filthy animals.
(https://uploads.tapatalk-cdn.com/20211225/fd8cd35833391367c7039e63b319507b.jpg)
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Good god I just saw your Instagram. Unreal.
Ast what's your instagram?
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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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Yum
Makes me miss summer
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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.
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Guys... Please advise on best use for this magnificent bastard... (https://uploads.tapatalk-cdn.com/20220102/03a139b78ef7643c6985242d492541a1.jpg)
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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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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.
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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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I pull mine at 195 and then I let it rest for about 2 hours in a cooler.
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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.
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145 MAX
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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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It looks pretty flat and not very pointy but I'm not totally sure.
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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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It looks pretty flat and not very pointy but I'm not totally sure.
Is it fatty or lean?
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Make a crap load of tacos.
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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.
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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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It looks pretty flat and not very pointy but I'm not totally sure.
just braise it
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^^^^^^
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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A 3lb brisket flat would be a good thing to practice something weird on, though.
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OR smoke it and chop it up rather than trying to slice it
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Looks like this:
(https://i.imgur.com/rtcEwMW.jpg)
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Smoke it but wrap in foil at 145 and don't take it out until its tender. You'll be fine
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Smoked it until it reached about 165 and then wrapped it in foil until it hit 205, let it sit for 90min before slicing. Flavor was fine. Texture was pretty rubbery… Too embarrassed to post pics.
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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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It looks pretty flat and not very pointy but I'm not totally sure.
just braise it
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Cooking to temp is a folks errand when it comes to brisket. Cook to tender. Poke test
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Last weekend I attempted 'clams's "salt 12 hours prior to cooking" tip on a couple hot POA prime ribeye steaks, and i'm not usually wont to give clams credit for anything but my god that was a game changer. Was just thinking about it because i'm finnda head back to the fancy meat market this afternoon.
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Smoked taters and pork tenderloin
(https://uploads.tapatalk-cdn.com/20220206/c6e74c43236c78a054dd227549490b33.jpg)
(https://uploads.tapatalk-cdn.com/20220206/8d4060df0be4c7691f71d5b5e7b2af2b.jpg)
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You better give that handsome/beautiful pup a piece.
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Don’t worry cdub, she always gets a little.
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I love a pork tenderloin, eff yeah
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TD what’s the diff between the left and right one? Different rubs? Which one did you like better?
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Yes, different rubs. Chile lime on the left, herbs on the right. Both good.
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tdaver who is your assistant there?
Tom
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amazing food and dog, tdaver
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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.
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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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.
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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What is your cold smoke set up
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My offset at a low temperature.
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Another try at brisket today. I’m pretty happy with the result:
(https://i.imgur.com/oHqowuC.jpg)
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That looks good, Sand.
Tom
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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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Awesome. My probes have wires and they can be cumbersome.
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(https://uploads.tapatalk-cdn.com/20220415/4b8c2f00c2866cb27f1f2b271c3bb1d5.jpg)
Grilling szn
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Found a Halal butcher that will also season the meat. Made chicken tikka kabobs. He’s going to make some lamb kabobs for me as well.
(https://uploads.tapatalk-cdn.com/20220416/9d242d489075789dd11cad9e4eef1a2e.jpg)
(https://uploads.tapatalk-cdn.com/20220416/20b0d7c5e138553d3a9faf6b11c3a83e.jpg)
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Man that sounds super tasty rn
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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.
(https://uploads.tapatalk-cdn.com/20220416/9d242d489075789dd11cad9e4eef1a2e.jpg)
(https://uploads.tapatalk-cdn.com/20220416/20b0d7c5e138553d3a9faf6b11c3a83e.jpg)
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That’s fantastic.
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I think I’m going to buy a portable rectangle charcoal grill that has kabab slots for tailgating. I think it will be a pretty easy pre-prepped thing to cook.
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Mine was supposed to be kabob. Wife threw away my skewers
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Was it because your wife got tired of you poking her with them? Funny story, when I BBQed back when the kids were little they liked to touch hot things. So to keep them away from the grill, I would use the set of skewers we got with a rotisserie we bought for roasting whole chicken like a sword and poke their little butts. Never did use them for cooking.
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Inspired by this thread, I got some kebabs from an Indian place last night. They were really good
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Easter weekend in Port Aransas with family. Boy getting so big and was an active participant this year.
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)
(https://uploads.tapatalk-cdn.com/20220418/5707909be58a9127c1844935797eafc6.jpg)
(https://uploads.tapatalk-cdn.com/20220418/e80b454b736def78deb7c5d5eb49a4a5.jpg)
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Awesome!
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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.
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i have a Meater and love it
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AST, that looked phenomenal!
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(https://uploads.tapatalk-cdn.com/20220424/ead8167dadb08b8f2e7a6e2eebf388a1.jpg)
Friend requested BBQ for his birthday. :Woot:
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what the eff is that meat log on the left
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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.
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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
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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
:lol:
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(https://uploads.tapatalk-cdn.com/20220501/e09daee8516658b76be3877f4aabfdd0.jpg)
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:drool:
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Killed it.
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i’m a certified rib master and i’ve rated those ribs platinum
(https://uploads.tapatalk-cdn.com/20220501/1212ac0f63e4e9653bff26729393d9ba.jpg)
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Chuck roasts smoking on the Big Green Egg, gonna make some tacos on the Blackstone once they are done and shredded up.
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Smoked a brisket on the Traeger today and a butt on the old smoker.
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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:drool:
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Ribs, ribs, ribs,...
Tom(https://uploads.tapatalk-cdn.com/20220630/676b1af30019aa401f90699de15fdd04.jpg)(https://uploads.tapatalk-cdn.com/20220630/8cf39f742a2e0d1ffb09bf0a7f037f7f.jpg)
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looks incredible. nicely done
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Tom, full boner over here
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Yes sir
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kc masterpiece? wtf, tom?
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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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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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It's terribly sweet. Gates extra hot is my fav.
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I don’t really like Rudy’s BBQ but their sauce is excellent.
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There was a good price on prime NY strip roast at Costco so I picked one up. Smoked half of it and into the freezer with the other the other half. Also picked up a eye of round roast because it was only $13. Smoked it and portioned it to freeze to be able to bust out for pasta or soup or tacos. Skirt steak smoked and portioned as well to freeze and then bust out for taco night.
(https://uploads.tapatalk-cdn.com/20220704/f24c2362386f63c9116d3ab17faa99d4.jpg)
(https://uploads.tapatalk-cdn.com/20220704/17721cd696c38f4a47ce87dbfb965b2b.jpg)
(https://uploads.tapatalk-cdn.com/20220704/de88bf1a7f564f6c8517458995228db9.jpg)
(https://uploads.tapatalk-cdn.com/20220704/d132e0a935207e938b4d3c0affb34eaa.jpg)
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Strip was rubbed with garlic in oil, and then rubbed with coarse kosher, coarse pepper, and thyme. Smoked at 225 until 115 and then about 4 minutes on each side over open flames in firebox. Blue cheese melted on before slicing.
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)
(https://uploads.tapatalk-cdn.com/20220704/e2802593401959b75cd0a21ad27bf392.jpg)
(https://uploads.tapatalk-cdn.com/20220704/da60aea5bfb38bfcee344eb86dcf3037.jpg)
(https://uploads.tapatalk-cdn.com/20220704/54ddbc0f9cb74b9d2b30fbc7e50f4092.jpg)
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good grief, looks amazing
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I'm Texas bound! Go 4th, AST; that looks to be a delicious spread. :lick: :love:
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Looks awesome. I need a vacuum sealer
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Incredible.
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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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It's terribly sweet. Gates extra hot is my fav.
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.
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(https://uploads.tapatalk-cdn.com/20220729/ad861e728da83dca2d974401bd6453fe.jpg)
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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I would like some of that pie
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(https://uploads.tapatalk-cdn.com/20220731/b6fdf42f217beb93060ced38598dd7cd.jpg)
Salmon and some twice baked for the kids tonight.
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Yum
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SFitz... I am willing to be adopted.
Tom
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Turned out pretty good. My kids love the twice baked. I take the insides of the bake potatoes and also add one sweet potato to the mix before putting back into the skin with cheese and bacon. The sweet potato makes it extra delish.
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Hood-rat crap, briskets & butts
(https://uploads.tapatalk-cdn.com/20220821/336a9d4b696f922397cd4c06a7bbd757.jpg)
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What's the internal, AST?
Tom
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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.
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Yes. Go by tender. Not temp
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The brisket & pork butt from last Saturday. Sous vide today back to serving temp for 6 hours. Smoked chipotle mac & cheese, Fuji apple slaw, smoked & charred skirt steak pinto beans.
(https://uploads.tapatalk-cdn.com/20220827/f36c080f24706d358370d260174e4c6e.jpg)
(https://uploads.tapatalk-cdn.com/20220827/ccb6e9f314b24a86a3758dc039cb88f5.jpg)
(https://uploads.tapatalk-cdn.com/20220827/d1b6fd0536d1a69fe92f2809e36751cf.jpg)
(https://uploads.tapatalk-cdn.com/20220827/d698023fce960eda90e2d8ad14ba6fb7.jpg)
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I am trying to go through things in the freezer. What the hell do I do with oxtail?
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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/
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Braised or stew.
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AST what kind of food bagger do you own?
Tom
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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
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(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)
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Hell yeah.
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perfect l-bone, where’d you get that
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for some reason I feel like it’s hard to find a well marbled long bone
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That’s a thing of beauty. You reverse sear that?
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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?
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Killed it
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for some reason I feel like it’s hard to find a well marbled long bone
Costco always has them if you want to give up your 401K for a piece of meat
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WOMEN, am I right?
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This thing on?... (https://uploads.tapatalk-cdn.com/20220909/329e96e33b90ecaa65f3a41503709ddc.jpg)
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tdaver and cDubya, wowowowow
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very happy with you
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got a new cast iron skillet today and used it to cook up some veggies for made some steak fajita nachos on the Weber. Didn't get pics but I was pleased with the results.
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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?
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marinate them in A1
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marinate them in A1
:shakesfist: Look at these bad boys! :love:
https://greengrasscattleco.com/collections/green-grass-cattle-co-beef
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I would sous vide the tomahawk steaks. You'd need the extra long bags (probably should use 2 of them because I don't think they make freezer bags in that size), but it's doable and very easy. Just season the steaks beforehand and sear them in cast iron after about 3 hours at whatever temp you want them.
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If no sous vide, rub with SPG and reverse sear.
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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.
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The proper way to tell if they’re ready is after you cook them you have a sword fight and if the bone breaks on impact the animal probably had osteoporosis and you should let your good pal TBT eat them for you.
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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)
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If not deploying sous vide, then this is what I prefer. Rub generously with minced garlic. Sprinkle generously with coarse kosher, coarse ground pepper, and herb of your liking (for me it is rosemary). By generously I mean stop just shy of having a full-coated rub like for bbq.
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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NSFW
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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
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this is kayos (?)
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AST please let me know the next time one of the houses on your street goes on the market. I need to live within walking distance
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:love:
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Rack of baby long bones
(https://uploads.tapatalk-cdn.com/20221009/9930cef19de3befc890b431c5e9a5e53.jpg)
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Outstanding
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NSFW tdaver
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this is kayos (?)
:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
IRL LOLed at that
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Did some beef short ribs for the Cats game yesterday.(https://uploads.tapatalk-cdn.com/20221009/c2b2898e4f57781fceef448def162b1b.jpg)(https://uploads.tapatalk-cdn.com/20221009/89104fad2cbd4976a3590d91ac22f3e2.jpg)
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Very nice BW.
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Have some chorizo & bacon smoked queso, bacon-wrapped Jalapeño cheddar poppers, and smoked chicken wings in the works rn.
(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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Have some chorizo & bacon smoked queso, bacon-wrapped Jalapeño cheddar poppers, and smoked chicken wings in the works rn.
(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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What time should I get there?
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5:30 DBT.
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:thumbs:
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5:30 DBT.
See you then/there :peek:
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Almost there!
(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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5:30 DBT.
See you then/there :peek:
Oops, we will be leaving in 1 hour to take food to baby shower. Abort.
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Wait, that came out possibly bad… :sdeek:
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:sdeek:
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AST, this is art!
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AST, this is art!
Thanks.
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You got three smokers going at once AST?
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I’m confused. Did AST cater an abortion?
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You got three smokers going at once AST?
Just 2. The Horizon Smoker with the peppers has both a horizontal & vertical chamber.
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For the first time making wings of any variety, turned out pretty well. The Korean BBQ (on the right) was fantastic.
(https://uploads.tapatalk-cdn.com/20221010/b97e9dacb3b22487227e4e41d6f44cdb.jpg)
(https://uploads.tapatalk-cdn.com/20221010/f69d527f4a7aaa814b60e1579c823958.jpg)
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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.
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until this very moment it had never occurred to me to throw the cast iron on the grill but that's so brilliant.
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I need an after shot of that queso.
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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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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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that's the stuff
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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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Got new toy. Made meat. Lots. No VIP, so multiple posts incoming. Couple racks of cheap ribs, chuck roast for trendy-ass "Poor Man's Burnt Ends"... (https://uploads.tapatalk-cdn.com/20221014/a0ba35555017de3724d50380241d9354.jpg)
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Ribs. Used a couple different Meat Church rubs for the first time. Hard to switch it up from the classic AST rub, but these were tasty as hell. (https://uploads.tapatalk-cdn.com/20221014/fc7156d1cd0d1442771c3b6ec82d8a57.jpg)
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Smokinnnnn! Like I said, cheap ribs. Good ring, tho. (https://uploads.tapatalk-cdn.com/20221014/3ea6f3af3d1020a30ca8e9203231bfc2.jpg)
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Chuck roast chunks, these are NOT burnt ends by any means, but done up right they're a great addition to a party, I'm sure. Easy AF. (https://uploads.tapatalk-cdn.com/20221014/624a645c29de45be25f43c8a2a106233.jpg)
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Looks great, dub. Would ingest.
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Very noice!
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How much you charging to cook up a spread for an abortion? Me and all my lib friends are always having one
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man, all of this talk about abortions is making me horny
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man, all of this talk about abortions is making me horny
:horrorsurprise: clams, I misread your post and thought you said hungry. :horrorsurprise:
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man, all of this talk about abortions is making me horny
You wouldn't happen to drive a Prius, would you?
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You guys have this thread off the rails. Off the rails I tell you!
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man, all of this talk about abortions is making me horny
You 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
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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?
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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:
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https://twitter.com/fanman_ksu/status/1583956808280199168?s=46&t=_pqOSrfbc3wo96geOavxnQ
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Yum
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Heck yes
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NSFW wacky :love:
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Steak salad tonight?
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Where's the ketchup?
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Where's the ketchup?
:curse:
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I bought a whole chicken on a whim…. How should I smoke this sucker?
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I bought a whole chicken on a whim…. How should I smoke this sucker?
Dry rub spatchcock
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I bought a whole chicken on a whim…. How should I smoke this sucker?
Dry rub spatchcock
Yes, definitely spatchcock
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(https://uploads.tapatalk-cdn.com/20221106/a6f15843b77adc49418b720c64ae86e4.jpg)
(https://uploads.tapatalk-cdn.com/20221106/7f410078162934a51c950e9a350e1f2d.jpg)
(https://uploads.tapatalk-cdn.com/20221106/f657aaa0eb0953c49f939c95c7d34c72.jpg)
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What a bark!
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Ooh, nice looking tacos amigo!
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Blackstone has some really great black friday deals on griddles right now if you guys are in the market for one.
https://blackstoneproducts.com/collections/griddles
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Made smoked pork belly banh mi tacos for brunch. Added habanero & honey to the cucumber/carrot/cilantro medley. Hash had bacon, garlic, onions, & serranos.
Late lunch was beef shoulder clod & beef short ribs. Sides were elotes & charred ribeye pinto beans.
Go cats.
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Looks amazing. Thanks for sharing
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(https://uploads.tapatalk-cdn.com/20230103/4bc7ae209059847643ffff45d7888418.jpg)
Just got these in before the rain today. Whipped up some ooey gooey Mac and cheese while they rested.
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Need some good knife recommendos for when trimming pre smoked meats. Anyone got one/some they like?
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Sharp ones seem to do a good job. Maybe invest in a well-made knife sharper.
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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.
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Yeah, more so a brand that anyone likes a lot?
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Yeah, more so a brand that anyone likes a lot?
https://www.americastestkitchen.com/equipment_reviews/1908-flexible-boning-knives
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(https://uploads.tapatalk-cdn.com/20230103/1606cefbcce4dc0bb965479d99b8efda.jpg)
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Nice, thanks. I enjoy a good flexible boning
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A cheap pack of boning/filet/paring knife from Costco or a restaurant supply house along with a straightening steel keep me happy.
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Yes. :thumbs:
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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!
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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
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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.
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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.
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This is way more knife than you need for kitchen use but if you (or someone you care about) needs an incredible custom knife, you should check out Harvey King Knives in Alta Vista, KS.
http://www.harveykingknives.com/ (http://www.harveykingknives.com/)
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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.
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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!
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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)
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Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
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(https://uploads.tapatalk-cdn.com/20230105/58808afbc3d2533049eb792a4130967b.jpg)
Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
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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.
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I made this the other day. Was pretty good
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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.
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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.
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Zomg
Got a vacuum sealer for Christmas.
SHOULD HAVE DONE THIS YEARS AGO
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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.
Oh yeah. I have an anova. I’m super pumped about this and kicking myself for waiting to get one.
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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.
Most likely make pizzas next weekend to break her in.
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HOLY crap that looks great
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Are the powercats hidden or you just haven't put them on yet or what?
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Are the powercats hidden or you just haven't put them on yet or what?
Relax
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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.
Most likely make pizzas next weekend to break her in.
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(https://uploads.tapatalk-cdn.com/20230108/f9b1e75213f6c4eff5b5ae54a2fbaecf.jpg)
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That’s an awesome set up!
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Relax sign added to things white midwesterners love thread
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i’d definitely delete the Relax sign and replace it with a giant
Live, Love, Laugh sign
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If I was at a backyard party at AST's house I would be constantly making the magnum face
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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.
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You all have given me a lot to consider. I shall process it and get back.
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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.
Heed the sign and relax bro
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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.
Heed the sign and relax bro
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.
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yeah ChiComCat, that's a pretty good get-together, but pretty clearly you've never been to AST's Really Awesome Picnic Encompassing Ribs And Steaks Plus Enjoying Robust Ales
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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
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Everyone freeze until we can figure out what the hell is going on in here.
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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
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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.
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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.
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Moar like board apple cat lmao
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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.
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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
Who are you tryin’ to get crazy with, ese? Don’t you know I’m loco?
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my new Yoder 640YS showed up today, yea!
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my new Yoder 640YS showed up today, yea!
Heed the sign and relax bud
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damn it, you are right
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mrstdaver found a longbone in the clearance bin :lick:
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Yes please
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eff yeah
Good work mrstdaver!
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Want
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Smoker shirt streak quesadillas on the Blackstone tonight.
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Yes
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AST needs to have like an age verification to access his posts with all this NSFW cooking he's got going on
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a story in three parts
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and lol at those tiny little baby scallops
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Looks good af clams.
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Looks good af clams.
high praise coming from you, :love:
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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
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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.
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Looks incredible
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Holy crap. Clams has entered the chat.
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Burger night last night on The Stone
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Nice job, would "smash"
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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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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
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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.
(https://y.yarn.co/6c62fa26-50a7-4ccf-8b66-52ec3c3fe8ae_text.gif)
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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.
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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
Oh 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
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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
Oh 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?
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We use a grinder we got from Bass Pro/Cabelas. It works great. Not the $100 option but also not the $1000 option either. I think it was about $200-$300. For about 2-3 heavy uses per year it works great and has held up well.
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I have used the kitchenaid one a lot, but have had some issues. Not super sturdy and you’re putting force on it when you push meat through and I had some odd wear and tear from it. It will get the job done, but not the best.
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
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That looks pretty slick.
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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.
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Your full username is misleading fitz, you don’t seem dumb at all.
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Your full username is misleading fitz, you don’t seem dumb at all.
I think that was his dog's name, RIP.
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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
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Heck yes, nice work!
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beautiful, 8mp
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damn
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Homemade z-man. Roasted ginger-soy carrots, potato-egg salad, smoked corn chowder.
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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.
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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.
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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?
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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.
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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
looks like we've got a new sausage king of Chicago on our hands folks
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when the corned beef goes on sale, make a pastrami reuben
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Awesome work tdaver
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when the corned beef goes on sale, make a pastrami reuben
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Amaze
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Holy moly
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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?
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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.
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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
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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
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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.
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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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Oh eff yeah
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:drool:
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The reuben-inspired smoked clod. Delicious.
(https://uploads.tapatalk-cdn.com/20230402/3bfc2c63650b0fa18e97ec12b01fffdd.jpg)
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Clod damnit ...
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Damn!
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Clod damnit ...
This was a prime beef pun right here folks.
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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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(https://uploads.tapatalk-cdn.com/20230402/2d597a4070335ddee0052a7ddd0bc97f.jpg)
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Jesus there are children who may see this AST
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What exactly is a beef clod, AST?
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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/
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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.
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Leg o lamb - butterflied and marinated in olives, garlic, herbs
(https://uploads.tapatalk-cdn.com/20230410/e134a2505afb6ca4cf693b97cf424054.jpg)
(https://uploads.tapatalk-cdn.com/20230410/444032c98fc7647f8c91a81384dd2fdf.jpg)
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Looks great
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Wow looks perfect
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barf-o-lamb
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Gonna be blowing this thread up today for sure
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Added some brown sugar, ginger, & red pepper pork loin ribs to the dance floor.
(https://uploads.tapatalk-cdn.com/20230528/192ef7577818950546d4898328527133.jpg)
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back ribs
scratch made bacon mac & cheese
deviled eggs no pic
(https://uploads.tapatalk-cdn.com/20230529/78c95241a784b1f7b19a5b0f9503d067.jpg)
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Damn dudes eatin’ good tonight. We are cooking garlic potatos and chicken on the grill with a side salad.
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Long day, very full.
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incredible
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(https://uploads.tapatalk-cdn.com/20230601/57cff3f7955668fd72af0eb1f5d0d051.jpg)
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@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
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@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.
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I’m just gonna say what we’re all thinking. If WW is choosing to help his wife with her work in the kitchen, she can, at the least, make sure the kids aren’t bothering him.
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Everything looks great.
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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(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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Braise for days
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(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.
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(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.
That is much easier sounding than I thought…
Assumed it would have to be super low/slow
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(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.
That is much easier sounding than I thought…
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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Did not pic unfortunately but grilled up some THICK pork chops and chicken for the week
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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(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.
That is much easier sounding than I thought…
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.
Awesome
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(https://uploads.tapatalk-cdn.com/20230606/34bb7c93a816a3606c78416a83e782fe.jpg)
(https://uploads.tapatalk-cdn.com/20230606/c3172ff19e09ac5816a69837bf8ee198.jpg)
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Meal prep
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Nice
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lmao 8mp i have that exact same wooden handled spatula and yes i realize that odds of someone else having the same spatula is pretty high but i still lol'd
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looks like a great cook, 8mp.
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Heck yes 8mp
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some buds and I started a KCBS bbq team last year and just took 2nd overall at a comp last weekend. Pretty satisfying!
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.
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(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.
That is much easier sounding than I thought…
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.
Purchased a plate. 4 bones, pretty good size, choice beef ribs.
Will update when I get them done
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the bun on 8mp’s burger is probably my favorite thing in those pictures
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)
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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.
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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.
(https://uploads.tapatalk-cdn.com/20230607/4620276b34f25effaa11be8d53870cfc.jpg)
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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.
(https://uploads.tapatalk-cdn.com/20230607/4620276b34f25effaa11be8d53870cfc.jpg)
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Awesome!!!
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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.
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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
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Kaiser rolls serve as the best bun.
Do not put brioche in front of me
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I am buying a smoker. Will update about smoking stuff in this thread.
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I am buying a smoker. Will update about smoking stuff in this thread.
Whatcha getting
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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?
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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.
(https://uploads.tapatalk-cdn.com/20230610/07329b1ad235f21f16d46837f777370e.jpg)
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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.
(https://uploads.tapatalk-cdn.com/20230610/07329b1ad235f21f16d46837f777370e.jpg)
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Butter
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It looks ok
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(https://uploads.tapatalk-cdn.com/20230611/838bcfc8d5d2f92be920cc5699224fef.jpg)
Here goes nothing
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And subscribe
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Wrapped. Good bone pull
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Wrapped. Good bone pull
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:Wha:
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Wrapped. Good bone pull
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:Wha:
Resting
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I just had a good bone pull, myself.
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Wrapped. Good bone pull
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You don’t need to pull the bone if it’s wrapped lmao
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Fin
(https://uploads.tapatalk-cdn.com/20230611/d81b8dd5d4c179e0581e2e2a7e859a37.jpg)
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Fin
(https://uploads.tapatalk-cdn.com/20230611/d81b8dd5d4c179e0581e2e2a7e859a37.jpg)
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Delicious
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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Excellent
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Heck yes
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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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My neighbor is an interesting character. He bought the old Quicks bbq building on Merriam Drive. The former owner still makes his sauce on the side. He gave us a jar last weekend. Really good.
Tom(https://uploads.tapatalk-cdn.com/20230628/de36d0a686e56d7c4cedd24cd79d6214.jpg)
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Nice butt Tom
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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?
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8 hours, and I still had to use oven to finish. These butts were huge. I actually split the biggest one.
Tom
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Not gonna lie, drooling a little over your butt skill Tom.
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when it comes to fondness of big butts, honesty is always the best policy.
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nice bark on those.
Fareway has choice tri tips for 6.99/lb
4th of july dinner set!
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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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when it comes to fondness of big butts, honesty is always the best policy.
The rest of us can only concur
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nice bark on those.
Fareway has choice tri tips for 6.99/lb
4th of july dinner set!
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
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Ribs I smoked Monday with Apple wood pellets and Squeal rub. Ready for an hour in oven with a little sauce applied.
Tom(https://uploads.tapatalk-cdn.com/20230701/a68eabd480fce0a6326e57655be62a7e.jpg)
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Very sexy Tom
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Smoker shirt streak quesadillas on the Blackstone tonight.
(https://uploads.tapatalk-cdn.com/20230226/60b74a7c8265709dd76152bbf1ed2aaa.jpg)
(https://uploads.tapatalk-cdn.com/20230226/c64301121c92417d480b6b8531d76524.jpg)
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(https://uploads.tapatalk-cdn.com/20230226/ad0a1d21ce1e681558d552944241f0ab.jpg)
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I am close to pulling the trigger on buying a blackstone griddle.
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?
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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.
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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.
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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.
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don't do it pete
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Yeah, seems like a trap pete
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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?
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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
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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.
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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
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Name brand or don’t even bother imo
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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
Makes me want to get one. My issue is space, though.
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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
Makes me want to get one. My issue is space, though.
Time to buy a bigger house
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Name brand or don’t even bother imo
The Walmart one is named brand “Blackstone.” :dunno:
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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.
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Do none of you own stoves?
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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
Makes me want to get one. My issue is space, though.
Time to buy a bigger house
You’re preaching to the choir.
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Pete, the secret is to eat while you cook.
That said, I hate cleaning my Blackstone.
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I don’t own one but buddies that have them. Seems like a boat.. 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
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Yeah, I definitely do NOT want something else to clean, but those smash burgers and delightfully toasted buns look great, and man alive the breakfast spread seems wonderful.
This might be a summer of 2024 thing for me.
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Pete, please buy and let me know if it is worth it.
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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
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fools
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Pete, I have this and just put it on my Weber and it works great.
https://www.littlegriddle.com/collections/all/products/gq230-professional-series-full-size-stainless-steel-bbq-griddle
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pete- just buy me one and i’ll do all of the necessary research and report back
when should I expect delivery though?
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(https://uploads.tapatalk-cdn.com/20230708/d77404f1e83ead3cef9c98477b4bd1a8.jpg)
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Looks pretty darn good
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Get a Blackstone. It will change your life.
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patty melts last night. :thumbs:
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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
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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
Did you use frozen or grate your own?
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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.
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frozen
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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
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frozen
Yeah, just erl that bish up. Bonus: you're seasoning the surface.
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I want this so bad but dat price...
https://blackstoneproducts.com/products/36-patio-griddle-w-air-fryer
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frozen
Yeah. Probably not quite enough oil or not hot enough/long enough without messing with it.
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Cut your own 'browns, soak them in water for a few hours, and then spread them out to dry shortly before you put them on the 'stone. I use butter instead of oil when making them. Spread them out as thin as possible on the griddle so you only have to turn them once and you will be on your way to buttery crispness.
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I want this so bad but dat price...
https://blackstoneproducts.com/products/36-patio-griddle-w-air-fryer
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.
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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.
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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
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You will need a ground-interrupting outlet and an electrician to install it. You might want to add an $800 to $1,200 fund for this installation. Here's one GICB for a reasonable price.
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
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Boat party today (https://uploads.tapatalk-cdn.com/20230730/23c660488a5a2c5dfb91c2cdfc6a03b2.jpg)
(https://uploads.tapatalk-cdn.com/20230730/7b3d292d0754b0d7135a501b6bd51670.jpg)
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I know I'm getting old, because what I want most of all is them squanches.
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the longest toes i've ever seen
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bought a quarter cow from manbearpig/qhemaw a while back. i've been a bigtime beefboi the last month or so.
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.
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Jealous
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HyVee baby backs $1.99/lb to kick off fall grilling today.
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)
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Making a ton of smoked pozole verde today. Most of it going in the freezer for fall/winter.
(https://uploads.tapatalk-cdn.com/20230916/14f4c09c7dba1da64d0d66e7330b5f12.jpg)
(https://uploads.tapatalk-cdn.com/20230916/0930a91a2ea341202076100b72f7eacd.jpg)
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I don't see any pork.
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I don't see any pork.
I use chicken for verde, pork for roja.
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(https://uploads.tapatalk-cdn.com/20230916/38119aca2c5914df6cd883c6097fc864.jpg)
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:surprised:
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Making a ton of smoked pozole verde today. Most of it going in the freezer for fall/winter.
(https://uploads.tapatalk-cdn.com/20230916/14f4c09c7dba1da64d0d66e7330b5f12.jpg)
(https://uploads.tapatalk-cdn.com/20230916/0930a91a2ea341202076100b72f7eacd.jpg)
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Do you have any openings for apprenticeships?
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Sure why not, the pay stinks though.
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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.
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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?
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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.
(https://uploads.tapatalk-cdn.com/20230924/c39bba7f4c1fb9116ea73b0a56155198.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e3a8aa8d452f2679fd2cac22321accf.jpg)
(https://uploads.tapatalk-cdn.com/20230924/d1b75ea5430b4ee489beb9fabb1586ef.jpg)
(https://uploads.tapatalk-cdn.com/20230924/04b658ec234fa9fb67fe66c57848c295.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e5c5681e51cdbd6b92ca47c91723aca.jpg)
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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.
(https://uploads.tapatalk-cdn.com/20230924/c39bba7f4c1fb9116ea73b0a56155198.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e3a8aa8d452f2679fd2cac22321accf.jpg)
(https://uploads.tapatalk-cdn.com/20230924/d1b75ea5430b4ee489beb9fabb1586ef.jpg)
(https://uploads.tapatalk-cdn.com/20230924/04b658ec234fa9fb67fe66c57848c295.jpg)
(https://uploads.tapatalk-cdn.com/20230924/7e5c5681e51cdbd6b92ca47c91723aca.jpg)
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that looks great, what temp did you pull it? which of your rubs did you use?
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
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did you reverse sear it
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I ran the smoker at 300 and pulled it at 135°. Then let rest for 30 minutes untented in the oven (off). All done on smoker.
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the first time your child has to eat, like, a school lunch or something, he's going to be so confused.
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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.
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Looks hot af
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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.
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Best textured brisket O have ever smoked. Of course it would be on Primo where bark is never as good as on the offset.
(https://uploads.tapatalk-cdn.com/20230924/898a7b2a5c30d0a3f139d8e2c82e3e88.jpg)
(https://uploads.tapatalk-cdn.com/20230924/b0af081f98bc8d33239bb6fa4d7f908e.jpg)
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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/20230924/0bf05833dfff2630b8c701a96cc74b1d.jpg)
(https://uploads.tapatalk-cdn.com/20230924/cf31c43bfb7dbd0deaa88d36f87dc9f0.jpg)
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brisket looks perfect
cooking then to perfection so much harder than it looks
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Best textured brisket O have ever smoked. Of course it would be on Primo where bark is never as good as on the offset.
(https://uploads.tapatalk-cdn.com/20230924/898a7b2a5c30d0a3f139d8e2c82e3e88.jpg)
(https://uploads.tapatalk-cdn.com/20230924/b0af081f98bc8d33239bb6fa4d7f908e.jpg)
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Why is that?
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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cire I think it had to do with brisket size. Very small so not as tough of muscle. And yes, my offset usually makes my best briskets same as you. Ease of use won out today though as we hit 101° in Dallas…
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I have been watching a ton of this guys videos and I've gotten some really good ideas from it.
https://www.youtube.com/@TheFlatTopKing
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Getting ready to reverse sear these ribeyes that I purchased from a local beef producer:
(https://i.imgur.com/lsUbett.jpg)
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Those look amazing
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Say what you will about the football game, but you can't deny that 'cats have elite meat discernment.
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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!
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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.
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pm to have your meat judged
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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.
m
I said what I said!
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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
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Those look amazing
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full 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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Working on a smoked pimento cheese so I can add it to a sandwich with brisket and roasted chiles on a toasted brioche bun.
(https://uploads.tapatalk-cdn.com/20231014/f0ff59dde1425b7d732f8734660d7cc5.jpg)
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Here she is, ain’t she a beauty? I outdid myself.
(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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jesus
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(https://media0.giphy.com/media/mkiWxPS0VznG0/giphy.gif)
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Good looking sandwich
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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
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it’s honestly easy enough to reverse sear or cast iron that I would never use something else
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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.
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Looks like a nice little broiler. Not going to add any flavor other than what you can coax out of the meat but you could easily get very proficient cooking steaks in it.
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it’s honestly easy enough to reverse sear or cast iron that I would never use something else
But what if you didn’t have a cast iron? Would you just starve?? Huh!?
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buy one!
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I think I will continue to use Meathead’s afterburner method. (Grate placed on top of a charcoal chimney) but that is a sexy little gadget.
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buy one!
What a dilemma, buy a $1,000.00 grill or a $45.00 cast iron pan?
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(https://uploads.tapatalk-cdn.com/20231104/db585d7cf52e81709e205281c561cc5e.jpg)
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Mmmm, beef
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Sup, meat gazers?!
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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Sup, meat gazers?!
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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Congrats on the marriage but that looks nothing like NOLA oysters.
Good to see you kicking.
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Looks fantastic. I don’t know or care the style of oysters I just want them in my belly.
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(https://uploads.tapatalk-cdn.com/20231113/4519dc3f44261824373250faabc58dc9.jpg)
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Tri tip?
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Leg of lamb
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Very nice tdaver
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Has anyone smoked a chuck roast? If so, thoughts?
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Has anyone smoked a chuck roast? If so, thoughts?
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I think you do it like you would a pork shoulder.
Imagine you’d want to find one with really good marbling or else it will come out very dry
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Has anyone smoked a chuck roast? If so, thoughts?
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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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Poor man's burnt ends? I think a chuck roast is twice as much per pound as a brisket is.
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If you are after burnt ends just ask the butcher counter for a brisket point.
AST does a beef “clod” which I think is similar to a chuck.
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I tried it once, really hard to keep the chuck from drying out. would not do again
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Cooking for the chiefs game! LETS GOOOOO!(https://uploads.tapatalk-cdn.com/20231121/1adb21d7db20b770475ca85d091e77fe.jpg)
(https://uploads.tapatalk-cdn.com/20231121/2de352040511205f0aed24237fabc5a6.jpg)
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Some hummus, pita, and olive oil would pair nicely :thumbs:
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How we prepping and cooking our birds this year fellas? I’m planning on spatchcocking, dry brine and smoking that 20lber
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How we prepping and cooking our birds this year fellas? I’m planning on spatchcocking, dry brine and smoking that 20lber
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i’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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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:
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2x 16lb birds spatchcocked and brining. Tomorrow is gonna be lit!
(https://uploads.tapatalk-cdn.com/20231123/113af64301503b7713941706655c1809.jpg)
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Oh a wet brine for your bird? Intriguing!
This post was brought to you by the dry brine gang
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Going in dry and it’s gonna come out moist
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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.
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Won't be smoking but doing a dry brine this year. Haven't cared for the wet brines!
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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”
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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.
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Non goEMAW endorsed wet-brined birds. Haters gonna go crazy about this.
(https://uploads.tapatalk-cdn.com/20231123/df4e4835c5575a4104548de9c5bde76c.jpg)
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Guys! Just pulled the trigger on this awesome deal!
https://blackstoneproducts.com/collections/griddles/products/36-stainless-steel-griddle-w-cabinets-bundle
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(https://uploads.tapatalk-cdn.com/20231123/710cb6b9a98a1f395631f79920a0d2bd.jpg)
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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.
(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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Nice work clams!
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thanks turned out great, your looks elite
my skin did not crisp up as much as I wanted but the meat was perfect
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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?
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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.
(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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Nice meal as usual.
Are you getting back on the roadie?
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I wish IPA4Me. Not enough time. When I do get back on it will hopefully be gravel.
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Guys! My new griddle was delivered today! :excited: :excited: :excited:
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Guys! My new griddle was delivered today! :excited: :excited: :excited:
:excited: :excited: :excited:
(https://uploads.tapatalk-cdn.com/20231206/be5ad3f7434a593e65be29a3f9dc3ade.jpg)
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I love cooking on my Blackstone but I hate cleaning it.
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Solution: don't clean it, yolo
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Seasoning this thing right now :excited:
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Guys(https://uploads.tapatalk-cdn.com/20231210/50362794b8eafec253d4c56c56749191.jpg)
(https://uploads.tapatalk-cdn.com/20231210/9d1853efee23d7886028d97df4eddd1d.jpg)
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Niiiiiice
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Slice the avocado good land
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Guys(https://uploads.tapatalk-cdn.com/20231210/50362794b8eafec253d4c56c56749191.jpg)
(https://uploads.tapatalk-cdn.com/20231210/9d1853efee23d7886028d97df4eddd1d.jpg)
you’re rising through the ranks towards TACOMASTER
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Hell to the yeah
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(https://uploads.tapatalk-cdn.com/20231213/0174536cde7949b1746b9457189cf71c.jpg)
(https://uploads.tapatalk-cdn.com/20231213/35b6da45694d7311df5fffdc6d50bc6e.jpg)
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Worth the stinky pee
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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.
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Guys
i missed this hot griddle action when you posted it. congrats, looks great, and welcome to the party.
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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.
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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?
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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.
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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
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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?
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my experience with a pellet (traeger) is they don't get hot enough so would think a griddle top wouldn't work on a pellet
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my experience with a pellet (traeger) is they don't get hot enough so would think a griddle top wouldn't work on a pellet
Gravity-fed grill is the answer.
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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
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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
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aside from regular grills I have a camp chef with a griddle can pack it up use for camping/tailgating/etc
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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.
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anyone have a Z-Grill? looking at the 7002C2E backyard warrior, seems to have pretty good reviews. they do sell a griddle top for it for $65