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General Discussion => Essentially Flyertalk => Topic started by: nicname on August 15, 2012, 01:34:29 AM

Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: nicname on August 15, 2012, 01:34:29 AM
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

(http://smokenator.com/Store/Content/Images/uploaded/store_main_img_a.jpg)

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:
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 06:30:11 AM
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. 
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 06:32:51 AM
Also looking at your rub again and with all that sugar you don't want it near a fire.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: scottwildcat on August 15, 2012, 07:31:23 AM
Listen to Cire
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Dr Rick Daris on August 15, 2012, 08:42:46 AM
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

(http://www.rudysbbq.com/store/images/Product/large/15.png)

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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 09:32:43 AM
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 10:52:39 AM
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. 
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 12:43:48 PM
ya it's cheaper just to buy a premade rub or go to a farmer's market where you can buy spice by the bag for $1/each.

i don't put the rub on the night before because the high salt content of the rub will pull the moisture out of the meat and i want it to have as much moisture as it can when it's cooking b/c moist meat cooks faster than dry meat. and the more moisture it starts cooking with, the more moisture it will stop cooking with.  MOIST.  <---terrible word

i usually sauce during the last hour
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 12:50:09 PM
ya it's cheaper just to buy a premade rub or go to a farmer's market where you can buy spice by the bag for $1/each.

i don't put the rub on the night before because the high salt content of the rub will pull the moisture out of the meat and i want it to have as much moisture as it can when it's cooking b/c moist meat cooks faster than dry meat. and the more moisture it starts cooking with, the more moisture it will stop cooking with.  MOIST.  <---terrible word

i usually sauce during the last hour

This was what I was questioning when deciding.  In the end I went with the overnight.  I did soak the ribs in Apple cider before hand and will spray them with more cider when I have to refill the water pan/ add more coals. 

Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 12:52:58 PM
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. 

Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: XocolateThundarr on August 15, 2012, 12:53:48 PM
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 01:07:25 PM
i've done rub on meat the night before and rub on meat the minute before and haven't really noticed a big difference, the science would tell me though that there would be one so that's why i do it the way i do it now

also, don't get caught chasing temps, that's no way to smoke. generally, the smoker is going to sit where it wants to sit and you just got to let it do its thing.  it can be a pain in the ass messing with those air inlets trying to get it exactly where you want it.  as long as it's not too high, or too low, just let it cruise.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 01:09:26 PM
i've done rub on meat the night before and rub on meat the minute before and haven't really noticed a big difference, the science would tell me though that there would be one so that's why i do it the way i do it now

also, don't get caught chasing temps, that's no way to smoke. generally, the smoker is going to sit where it wants to sit and you just got to let it do its thing.  it can be a pain in the ass messing with those air inlets trying to get it exactly where you want it.  as long as it's not too high, or too low, just let it cruise.

I hear you, and it is seeming to hold pretty well. 
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: p1k3 on August 15, 2012, 01:12:06 PM
Usually smoking noobs don't jump right into ribs, but I like your ambition.

1. I usually rub them an hour or so before. Never tried overnight except with thanksgiving turkey

2. Go with the smoker conversion or whatever/however that works. 2-3 hours for ribs is way too little time. I usually go 10.

3. Not necessarily. My uncle will spray with apple juice periodically but personally I like to foil the ribs about 2-3 hours into the cook. This allows them to stay moist and become tender as eff. I usually don't put sauce on the ribs while cooking unless I've been drinking and just want to destroy them with my mouth.


As stated before, make sure you regulate the heat to 220 to 230.  In my opinion, that is one of the most important part about smoking ribs.  Keep it low and cook slow, follow the 3-2-1 and you should be in business.

This is too hot imo. I like shooting for 180-200 for 10 hours or so.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: wes mantooth on August 15, 2012, 01:25:31 PM
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: sonofdaxjones on August 15, 2012, 01:26:04 PM
Hope fully producing a good firm, tasty bite . . . never want "fall off the bone".   NEVER

Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: wes mantooth on August 15, 2012, 01:30:59 PM
Hope fully producing a good firm, tasty bite . . . never want "fall off the bone".   NEVER

yeah this is the easiest way to find out who sucks at bbq'ing.  "aw man, i made some ribs this weekend, fell right off the bone!"  gross
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: XocolateThundarr on August 15, 2012, 01:32:10 PM
Usually smoking noobs don't jump right into ribs, but I like your ambition.

1. I usually rub them an hour or so before. Never tried overnight except with thanksgiving turkey

2. Go with the smoker conversion or whatever/however that works. 2-3 hours for ribs is way too little time. I usually go 10.

3. Not necessarily. My uncle will spray with apple juice periodically but personally I like to foil the ribs about 2-3 hours into the cook. This allows them to stay moist and become tender as eff. I usually don't put sauce on the ribs while cooking unless I've been drinking and just want to destroy them with my mouth.


As stated before, make sure you regulate the heat to 220 to 230.  In my opinion, that is one of the most important part about smoking ribs.  Keep it low and cook slow, follow the 3-2-1 and you should be in business.

This is too hot imo. I like shooting for 180-200 for 10 hours or so.

If you are cooking for 10 hours, then yes your temp range is ideal.  I have had really good results with the 6-7 hour cook time.  I guess you find out what works for you and stick with it.  Hope they turn out great.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 01:42:13 PM
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.

Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: WillieWatanabe on August 15, 2012, 01:42:43 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: XocolateThundarr on August 15, 2012, 02:43:20 PM
nicname, please post pics of your creation when it is done cooking.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 03:21:09 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia

18.5 inch weber smokey mountain
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 03:22:38 PM
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: WillieWatanabe on August 15, 2012, 03:23:03 PM
t-y pissclams.
Title: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 03:45:29 PM
t-y pissclams.
it's prob the most popular smoker out there and definitely the best BANG-4-BUCK.  if you decide you hate it you'll have no problem selling it for a decent price
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: WillieWatanabe on August 15, 2012, 03:48:57 PM
t-y pissclams.
it's prob the most popular smoker out there and definitely the best BANG-4-BUCK.  if you decide you hate it you'll have no problem selling it for a decent price

i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 03:58:06 PM
t-y pissclams.
it's prob the most popular smoker out there and definitely the best BANG-4-BUCK.  if you decide you hate it you'll have no problem selling it for a decent price

i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.

Obv. I'm a novice but an upright barrel-type smoker like a WSM is undoubtedly easier than what I'm trying.  I just don't have the cash to go out an pick up a smoker right now. 
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: XocolateThundarr on August 15, 2012, 04:23:03 PM
t-y pissclams.
it's prob the most popular smoker out there and definitely the best BANG-4-BUCK.  if you decide you hate it you'll have no problem selling it for a decent price

i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.

Obv. I'm a novice but an upright barrel-type smoker like a WSM is undoubtedly easier than what I'm trying.  I just don't have the cash to go out an pick up a smoker right now.

I've got one with a firebox on the side.  I can also use it to grill burgers and steaks if needed with the charcoal trays in the cooking chamber.  I think I spent about $300 for it.  It wasn't very expensive but was what I wanted to use to get started.  Once it rusts out, I plan on spending substantially more.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 07:03:15 PM
t-y pissclams.
it's prob the most popular smoker out there and definitely the best BANG-4-BUCK.  if you decide you hate it you'll have no problem selling it for a decent price

i was actually reading reviews on it when you posted, so i was glad to see you recommend it. tbh, i'm very intimidated at this point, but i've decided i need a hobby and i might enjoy this.
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 07:13:09 PM
t-y pissclams.

:dubious:
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 07:21:09 PM
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.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 07:29:13 PM
pull doesn't necessarily mean done.  The bend test is the best way to tell IMO>

I finish in the oven all the time to save charcoal.  especially with big stuff.

http://www.amazingribs.com/tips_and_technique/are_they_ready.html
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 07:33:11 PM
pull doesn't necessarily mean done.  The bend test is the best way to tell IMO>

I finish in the oven all the time to save charcoal.  especially with big stuff.

http://www.amazingribs.com/tips_and_technique/are_they_ready.html

These ribs, at least in my opinion are pretty damn meaty.  I don't know how much that has to do with them not pulling from the bone too much. 
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 08:00:25 PM
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:
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Cire on August 15, 2012, 08:17:18 PM
If they taste good to you, you did it right.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: EMAWmeister on August 15, 2012, 08:18:14 PM
This thread is one of those "worthless w/o pics" threads.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Dr Rick Daris on August 15, 2012, 08:30:04 PM
If they taste good to you, you did it right.

yep. my only slight concern is that he cut the end piece off and said it was good but also said the ribs were really meaty so maybe some of the other center parts aren't totally done to his liking. dunno.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: p1k3 on August 15, 2012, 08:55:59 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia

18.5 inch weber smokey mountain

I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.

I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.

Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.

Just curious, what do you guys do other meats at? Me:

Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.

I have a feeling I cook a lot lower but that's just how I've always done it.



Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: Dr Rick Daris on August 15, 2012, 09:03:46 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia

18.5 inch weber smokey mountain

I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.

I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.

Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.

Just curious, what do you guys do other meats at? Me:

Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.

I have a feeling I cook a lot lower but that's just how I've always done it.

I personally think you are cooking things too low for no apparent.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: p1k3 on August 15, 2012, 09:17:31 PM
If someone were to get into smoking...what would be you guys recommendation for a starter smoker? tia

18.5 inch weber smokey mountain

I've heard only great things about the WSM. You see a lot of them at emaw tailgates too.

I still say the rest of you are crazy for cooking that hot, but it's whatever works best for you.

Like 'clams said it's a ton of fun. So many different types of meat and different ways to cook them. I even have a holiday rivalry going with my uncle. He kicked me in the nuts this Easter but I had his number at Christmas and Thanksgiving.

Just curious, what do you guys do other meats at? Me:

Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.

I have a feeling I cook a lot lower but that's just how I've always done it.

I personally think you are cooking things too low for no apparent.

"slow cooking"
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: pissclams on August 15, 2012, 09:31:57 PM
way too low pike.

the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight.  no kidding.  terrible.  raw.  that's not a smoke ring, it's just raw pink pork.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 09:33:49 PM
Pics are uploading.  Taking forever.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: p1k3 on August 15, 2012, 09:39:41 PM
way too low pike.

the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight.  no kidding.  terrible.  raw.  that's not a smoke ring, it's just raw pink pork.

I've never seen that happen before. FWIW i err on the high side of my 180-200 range
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: WillieWatanabe on August 15, 2012, 09:39:55 PM
t-y pissclams.

:dubious:

and t-y Cire. I wasn't sure if your recommendo was for a more advanced smoker or just a sm00b like me.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: p1k3 on August 15, 2012, 09:48:26 PM
way too low pike.

the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight.  no kidding.  terrible.  raw.  that's not a smoke ring, it's just raw pink pork.

Do you use any type of heat shield on your Egg? You have a medium right?
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: nicname on August 15, 2012, 10:25:38 PM
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. 

Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on August 15, 2012, 10:33:02 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: XocolateThundarr on August 15, 2012, 10:45:36 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.

I would tend to agree.  Whenever I take mine out of the foil, I usually have a hell of a time keeping them from falling apart.  Also, the meat is usually drawing away from the rib bones quite a bit.  However, my first rack of ribs I smoked had WAY too much smoke on it and I hated them.  I recognized my mistake and adjusted as I moved forward. 

The more you do this, the better you will get.  The great part is you get to drink beer while you are experimenting.  It usually takes me a 30 pack to smoke a couple of racks of ribs and a butt.
Title: Re: Nicname smokes ribs on kettle: Success = will bring to MOAP (ADVICE WANTED)
Post by: tdaver on August 15, 2012, 10:47:04 PM
Just curious, what do you guys do other meats at? Me:

Poultry: 225 for 6-8 hours
Pork shoulder: 180-200 for 10-12 hours
Brisket: 180 - 200 for 10-12 hours
Ribs: 180-200 for 8-10 hours
Prime Rib: 180 for 8 hours - I have only tried this once and I missed my temp goal. It was a little too close to "done" and not as medium as I would have liked.

I have a feeling I cook a lot lower but that's just how I've always done it.

Pork, Brisket, Ribs - My smoker usually settles in at 220-240 so I let it ride there.  I don't normally have enough time to go lower/slower anyway.  I foil brisket at 160, but haven't bothered with pork or ribs.

Poultry - I cook a little hotter and faster.  Chicken I prefer to spatchcock and cook at 375 for 1 hour.  I've had no trouble getting good smoke flavor with the shorter cook times.  I've only done one turkey, but it was at 325. 

Prime Rib - Have only done one.  Cooked at 325 with reverse sear.


nicname - Nice job.  Keep trying and fine-tuning until you get it just the way you like.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: nicname on August 15, 2012, 10:51:55 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.

tbh, I think they probably were, especially in the middle.  I ran into a few snags along the way.

1. I was using Kroger brand charcoal and not lump or kingsford.  I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable.  The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack.  The coals burned faster and died quicker than Kingsford had in the past.  I noticed this on prior cooks of chicken and stuff.

2. I accidentally left the lid cracked for about a half an hour at one point.  This resulted in a higher temp for the time but prob. shortened the life of the coals.

3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.

One question:  The ribs were pretty tasty with a definite apple and smoke flavor.  What would be the best way to reheat for serving later?  I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so. 
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: nicname on August 15, 2012, 10:56:32 PM
A couple last thoughts:  During the whole process I was worried that my temps were too low.  The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill.  I think next time I will try to keep the temp closer to 250-260 dome temp. 

What are the opinions on finishing the ribs with a quick burst of direct grilling at the end of the cook?



Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: tdaver on August 15, 2012, 11:04:40 PM
A couple last thoughts:  During the whole process I was worried that my temps were too low.  The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill.  I think next time I will try to keep the temp closer to 250-260 dome temp. 

If you plan to keep smoking, eventually you should invest in a Maverick or something similar so that you know exactly what the temp is at the cooking surface and what the meat temp is (while sitting inside watching football).  I've found that my dome temp is initially 20-30 degrees hotter than at the grate, but it eventually evens out. 
http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1345089629&sr=8-1&keywords=maverick+et+732
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: p1k3 on August 15, 2012, 11:05:52 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.

tbh, I think they probably were, especially in the middle.  I ran into a few snags along the way.

1. I was using Kroger brand charcoal and not lump or kingsford.  I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable.  The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack.  The coals burned faster and died quicker than Kingsford had in the past.  I noticed this on prior cooks of chicken and stuff.

2. I accidentally left the lid cracked for about a half an hour at one point.  This resulted in a higher temp for the time but prob. shortened the life of the coals.

3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.

One question:  The ribs were pretty tasty with a definite apple and smoke flavor.  What would be the best way to reheat for serving later?  I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so. 

1. Always use lump charcoal. Burns longer and cooler. Kingsford briquettes are for high temp steaks and burgers and brats and stuff. You'll find it's easier to control the temp too.

2. Happens. I'll do this periodically to get the coals going again or if I need a 20+ more degrees. Wouldn't worry about it but learn how to control it. Just another "trick of the trade" as the hobbyist smoker would say.

3. Microwave is fine. Couple minutes for like 5 ribs or so. Oven would probably be better


A couple last thoughts:  During the whole process I was worried that my temps were too low.  The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill.  I think next time I will try to keep the temp closer to 250-260 dome temp. 

What are the opinions on finishing the ribs with a quick burst of direct grilling at the end of the cook?





Funny you should ask this because I tried it last weekend. I gave the ribs about 20 minutes with the convex side down. Ended up regretting the decision. They got pretty dark but not burned, however they were pretty tough.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: XocolateThundarr on August 15, 2012, 11:11:43 PM
just going by a pic of one on the top, i think they were probably a little under done. dunno/jmo. also, if you like pepper then i can't tell you again how much you'd like the rudy's rub that i posted earlier. pretty fun though huh? you'll get a million times better between this run and next run.

tbh, I think they probably were, especially in the middle.  I ran into a few snags along the way.

1. I was using Kroger brand charcoal and not lump or kingsford.  I always use Kingsford and only rarely buy lump as I find Kingsford the most reliable.  The only reason that I had the Kroger is because the blue bag tricked my unfocused eye into just assuming it was Kingsford when I pulled it off the rack.  The coals burned faster and died quicker than Kingsford had in the past.  I noticed this on prior cooks of chicken and stuff.

2. I accidentally left the lid cracked for about a half an hour at one point.  This resulted in a higher temp for the time but prob. shortened the life of the coals.

3. I think I took a bit too long both wrapping and unwrapping the foil giving the meat time to cool down more than I would want. All of these things contributed to a struggle keeping the temp high enough during the last 1.5 hours.

One question:  The ribs were pretty tasty with a definite apple and smoke flavor.  What would be the best way to reheat for serving later?  I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.

We just nuke ours to heat the leftovers (when there are leftovers) at our house.  The kiddos tend to destroy them whether they are hot or cold.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on August 15, 2012, 11:14:41 PM


One question:  The ribs were pretty tasty with a definite apple and smoke flavor.  What would be the best way to reheat for serving later?  I was thinking about deboning some and leaving some on the ribs and just throwing them in the oven until they reach 180-190 or so.

i'm not the best person to ask because i'm not very specific w/ how i do stuff. but i've taken ribs and wrapped them in foil again with a little more rub put on meat part and some apple juice at the bottom of the foil and put them in the oven at 250 or 300 or whatever. no idea how long i kept them in. 1.0 hour? 1.5 hours? 2.0 hours? i've probably done all of the above. if you aren't going for competition and you're kind of new at it or whatever and just want to make something that you'll like, then as long as you like the rub you'll be happy with the outcome imo.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: 8manpick on August 16, 2012, 12:10:06 PM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on August 16, 2012, 12:41:24 PM
way too low pike.

the first time i cooked ribs, i'm pretty sure they were still raw when i ate them around midnight.  no kidding.  terrible.  raw.  that's not a smoke ring, it's just raw pink pork.

Do you use any type of heat shield on your Egg? You have a medium right?

large egg and i use the plate setter
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on August 16, 2012, 12:47:20 PM
A couple last thoughts:  During the whole process I was worried that my temps were too low.  The Dome thermometer read 220-230 for most of the cook, but my gut feeling was that if heat rises then it was probably a bit cooler on the grill.  I think next time I will try to keep the temp closer to 250-260 dome temp. 

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
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: slobber on August 16, 2012, 12:53:36 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: puniraptor on August 16, 2012, 01:06:45 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.

if your dome thermometer is built in it is probably bullshit anyway. get a separate electronic thermometer with a portable belt clip attachment.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on August 16, 2012, 01:23:03 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.

there most definitely can be a difference that could affect the final product.  on my egg it can range b/w 20-40 degrees.  this becomes an issue if you're already on the top end of an ideal smoke range.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: slobber on August 16, 2012, 01:28:47 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.

there most definitely can be a difference that could affect the final product.  on my egg it can range b/w 20-40 degrees.  this becomes an issue if you're already on the top end of an ideal smoke range.
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!
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on August 16, 2012, 01:33:42 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on August 16, 2012, 01:45:38 PM
Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.

there most definitely can be a difference that could affect the final product.  on my egg it can range b/w 20-40 degrees.  this becomes an issue if you're already on the top end of an ideal smoke range.
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.


Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on August 16, 2012, 02:28:17 PM
(http://the-mainboard.com/styles/default/xenforo/smilies/crossedarms.gif)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on August 16, 2012, 02:32:27 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?

so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Trim on August 16, 2012, 02:33:50 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?

so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.

rough ridin' Weber.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on August 16, 2012, 02:36:48 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?

so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.

rough ridin' Weber.

currie!  :shakesfist:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: p1k3 on August 16, 2012, 02:39:30 PM

lump burns hotter. 


This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.

Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on August 16, 2012, 02:55:53 PM
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?

so the weber smokey mountain guide says to use weber charcoal briquettes? color me shocked.

actually, that was my fault. It did not originally say Weber Briquettes, just charcoal briquettes... But i thought the same thing as you did.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on August 16, 2012, 03:22:02 PM

lump burns hotter. 


This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.

Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.

i got mine to 850 once, there were blue flames coming out of the top.  think- jet engine.  i closed the top and bottom and then lifted the lid, a huge fireball burned my arm (2nd degree).  the gasket fused together the top and bottom of the egg.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: TheCatFanSpeaks on August 16, 2012, 03:38:02 PM
 :surprised:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: p1k3 on August 16, 2012, 04:15:42 PM

lump burns hotter. 


This is true if you get it enough oxygen, but if you cut the O2 you can get the temp down and it's super easy to regulate (at least with an Egg). I'm not sure if briquettes can do this. The other obvious + like you said is there are no additives. Just fired wood chunks basically.

Also I've seen videos of guys that can get their Egg up to 800-900 degrees which is ridiculous, but awesome if you want to do a steak Ruth's Cris style.

i got mine to 850 once, there were blue flames coming out of the top.  think- jet engine.  i closed the top and bottom and then lifted the lid, a huge fireball burned my arm (2nd degree).  the gasket fused together the top and bottom of the egg.

Yeah I've had experience with "flame ups" when lifting the lid. I imagine at 850 that's pretty terrifying. How did you get it that hot?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Cire on August 16, 2012, 08:29:48 PM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 15, 2012, 08:57:27 AM
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
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 16, 2012, 03:31:04 PM
update pls
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: yoga-like_abana on September 16, 2012, 03:55:04 PM
feel free to cook a ton of food nicname when we all play poker
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 16, 2012, 04:23:06 PM
update pls

Had to take it off at 12 hours at about 180 degrees. Would have let it go longer, but had some time constraints. So it didn't pull as well as it could have, but it still tasted great.

(http://i.imgur.com/dwFlq.jpg)
(http://i.imgur.com/JIgdm.jpg)
(http://i.imgur.com/ojCJM.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: ChiCat on September 16, 2012, 04:45:01 PM
Your image posting leaves something to be desired (hint: something = images)
Title: Re: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: 8manpick on September 16, 2012, 05:03:40 PM
Your image posting leaves something to be desired (hint: something = images)
:confused:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: SdK on September 16, 2012, 05:05:10 PM
I am now hungry
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: ChiCat on September 16, 2012, 05:13:46 PM
Your image posting leaves something to be desired (hint: something = images)
:confused:

Maybe its my computer that leaves something to be desired :dunno:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Cire on September 16, 2012, 05:29:13 PM
update pls

Had to take it off at 12 hours at about 180 degrees. Would have let it go longer, but had some time constraints. So it didn't pull as well as it could have, but it still tasted great.

(http://i.imgur.com/dwFlq.jpg)
(http://i.imgur.com/JIgdm.jpg)
(http://i.imgur.com/ojCJM.jpg)

looks good, I like to go to 195 myself but that can take a while.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 16, 2012, 06:46:19 PM
looks good, I like to go to 195 myself but that can take a while.

ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: p1k3 on September 16, 2012, 06:54:57 PM
that looks awesome
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 17, 2012, 10:15:10 AM
looks good, I like to go to 195 myself but that can take a while.

ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.

next time move it into your oven if you run into the same situation.  meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 17, 2012, 10:48:47 AM
looks good, I like to go to 195 myself but that can take a while.

ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.

next time move it into your oven if you run into the same situation.  meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.

good advice pissclams. T-Y.

Would trying ribs next be too hard for me to pull off? i still feel like a n00b. tia
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 17, 2012, 10:55:53 AM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 11:08:47 AM
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)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 17, 2012, 11:57:54 AM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 17, 2012, 12:02:55 PM
i just jam the probe in b/w ribs after a few hours.  they're kinda like brisket in that you don't really cook to temp as much as just cooking until you can't life them off the grate w/o almost falling apart.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 12:09:11 PM
Looks great mikey.

How do you monitor internal temps with Ribs? I imagine my wireless maverick won't work as well as it did with the pork butt.

you don't.    getting a therm probe anywhere near a bone screws up the readings.

I have a bullet style smoker, so I drilled a hole at grate level and added a second thermometer.     Then you just do the bend test or bone test when you're getting close on time.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on September 17, 2012, 12:14:15 PM
Looks great mikey.

How do you monitor internal temps with Ribs? I imagine my wireless maverick won't work as well as it did with the pork butt.

you don't.    getting a therm probe anywhere near a bone screws up the readings.

I have a bullet style smoker, so I drilled a hole at grate level and added a second thermometer.     Then you just do the bend test or bone test when you're getting close on time.

smoked ribs (well, anything actually) for the first time 2 weeks ago.   


 :lol:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 17, 2012, 12:18:13 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on September 17, 2012, 12:20:15 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.

you could also just 3-2-1 those bad boys and not even have to worry about temp or "bend test".
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 12:26:28 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.

sure follow his advice.   knock yourself out.   MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings.  Especially for novices who don't know how to place the probe.   You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.

just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 12:28:12 PM
i just jam the probe in b/w ribs after a few hours.  they're kinda like brisket in that you don't really cook to temp as much as just cooking until you can't life them off the grate w/o almost falling apart.

for those that missed the REAL part of clams' post.   this is also called the "bend test"
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: nicname on September 17, 2012, 12:37:08 PM
Mods, plz rename thread

Nicname smokes ribs and fail: everyone else makes delicious looking food.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 12:43:20 PM
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...
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: TheCatFanSpeaks on September 17, 2012, 12:54:23 PM

4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)


Water in a smoker is only for temperature regulation not moisture, flavor, etc.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 17, 2012, 01:15:25 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.

sure follow his advice.   knock yourself out.   MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings.  Especially for novices who don't know how to place the probe.   You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.

just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.


:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:

I'll read about some things more and decide between this method, or the 3-2-1 way.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 01:19:48 PM

4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)


Water in a smoker is only for temperature regulation not moisture, flavor, etc.

yeah, not sure why he would waste wine on it.   I do use the water pan both for the heat sink properties but also to catch the drippings.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 17, 2012, 01:20:59 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.

sure follow his advice.   knock yourself out.   MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings.  Especially for novices who don't know how to place the probe.   You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.

just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.


:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:

I'll read about some things more and decide between this method, or the 3-2-1 way.

mods rename thread? nicname's smokehouse?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Mikeyis4dcats on September 17, 2012, 01:23:10 PM
hmm. Rube clams says jam it in there. Smoking Vet Mikey says don't. welp clear as day decision here fellas.

sure follow his advice.   knock yourself out.   MANY recommend the bend or bone twist because the bones in ribs screw with accurate readings.  Especially for novices who don't know how to place the probe.   You will also find that the temp of the meat varies from one end to the other due to variance in thickness and meatiness.

just because I hadn't done it doesn't mean I don't know a lot of people who do, and didn't spend most of the week before reading up on it.


:lol: easy there Mikey. Just giving you a hard time. We're all friends here in the smokehouse :cheers:

I'll read about some things more and decide between this method, or the 3-2-1 way.

:cheers: (but with a slab of ribs)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Cire on September 17, 2012, 08:20:09 PM
looks good, I like to go to 195 myself but that can take a while.

ya, my goal was 190. But i ran outta fuel, which delayed time and i just said screw it at 12 hours. It was getting too late. Will definitely be more prepared next time.

next time move it into your oven if you run into the same situation.  meat only takes smoke until 140 degrees after which you're just slow cooking it anyway.

Big time pro tip here
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 22, 2012, 01:48:21 PM
got 3 racks of baby backs smoking now. Hopefully they turn out ok.



(http://i.imgur.com/THjkF.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: ChiCat on September 22, 2012, 02:10:47 PM
I'm doing ribs tomorrow and going to try something with a leg of lamb on tuesday prob
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Trim on September 22, 2012, 03:19:01 PM
nicname, come cook us something.

ou pak at my house.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 22, 2012, 06:27:10 PM
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 [email protected] game...
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 23, 2012, 12:45:21 PM
(http://i.imgur.com/D40xc.jpg)

(http://i.imgur.com/mrzBE.jpg)

(http://i.imgur.com/PupAI.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: ChiCat on September 23, 2012, 12:49:32 PM
Those look very good.  Fall off the bone?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 23, 2012, 12:53:33 PM
Those look very good.  Fall off the bone?

nope. a good tug and they pulled right off. still wondering if i cooked them correct.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: ChiCat on September 23, 2012, 12:54:48 PM
I'm doing some today and if they look like that I will be quite happy.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on September 23, 2012, 02:34:34 PM
those look perfect...

if you want them falling off the bone just give them another hour or so

a++
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: sonofdaxjones on September 23, 2012, 04:04:38 PM
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.

Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on September 23, 2012, 04:29:04 PM
gosh guys. (http://the-mainboard.com/styles/default/xenforo/smilies/ohgosh.gif)

really surprised the meat was fairly cheap too. Good day all around.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: EMAWmeister on September 23, 2012, 05:00:55 PM
I've always wanted to get meat from call hall and smoke it.  I remember it being pretty cheap.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on October 06, 2012, 03:28:09 PM
doing some whole chickens and some thighs. we'll see how it turns out.

(http://i.imgur.com/kEEHr.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on October 06, 2012, 08:37:35 PM
delicious. Probably will just do thighs in the future. much easier.

(http://i.imgur.com/VcJwB.jpg)
(http://i.imgur.com/oS03W.jpg)
(http://i.imgur.com/bryh4.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: EMAWmeister on October 07, 2012, 02:07:03 AM
Thighs are easy/fun to do. It's a pain in the dick when they catch on fire though.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on October 07, 2012, 04:22:12 PM
salmon is a real easy one.  set it in some chardonnay with some fresh dill.  profit.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on October 08, 2012, 07:10:00 AM
salmon is a real easy one.  set it in some chardonnay with some fresh dill.  profit.

how many filets do you do? just one or two? I feel like i need to make it worth my time every time i fire it up.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on October 08, 2012, 08:47:25 AM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: asava on October 08, 2012, 09:31:09 AM
really nice to see such hbbqiq going on.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on October 08, 2012, 10:12:13 AM
btw, i could not be any happier with the Weber Smokey Mountain. Thanks to all who recommended it.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on December 02, 2012, 07:13:09 PM
Did my first brisket yesterday for the Dr Pepper. My Maverick decided to spaz out and not be reliable. Luckily a cheap oven thermo, Food thermo saved me. Thanks to user alexander supertramp for tips.

(http://i.imgur.com/Uaezh.jpg)
(http://i.imgur.com/euytm.jpg)
Title: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 02, 2012, 07:14:28 PM
wow really good
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: resident LibBot dick holder on December 02, 2012, 07:27:36 PM
yeah, that looks pretty rough ridin' yummy.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 03, 2012, 08:30:30 AM
did you do a shoulder and a brisket?  what's that on the right?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on December 03, 2012, 11:02:21 AM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 03, 2012, 01:37:31 PM
KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: asava on December 03, 2012, 02:00:07 PM
KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway

Speaking of Butchers. Did some research on some Phoenix area butcher shops for the fiesta. Looks like

http://butcherbobs.net/ (http://butcherbobs.net/)

and

http://hobemeats.com/ (http://hobemeats.com/)

are the best bets. Anyone with insidery info?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 03, 2012, 02:29:36 PM
definitely could use a hook up at a scottsdale area butcher shop
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 07:18:14 PM
Did my first brisket yesterday for the Dr Pepper. My Maverick decided to spaz out and not be reliable. Luckily a cheap oven thermo, Food thermo saved me. Thanks to user alexander supertramp for tips.



 :thumbs: :billdance: :cheers:

once again, very impressed with the bark and smoke-ring for a 1st brisket, hell, even for a 10th brisket

better cut of brisket (or with the point) will get you the moisture you are looking for
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 04, 2012, 07:43:58 PM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 04, 2012, 08:06:45 PM
hey guys, i smoked these last night, what do you think?

(http://albanykid.com/wp-content/uploads/2012/02/Kansas-City-BBQ-Kansas-City-MO.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: 8manpick on December 04, 2012, 08:09:39 PM
Oh man, great work Kim!
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 04, 2012, 08:11:21 PM
these are from last weekend:

(http://drivethenation.com/wp-content/blogs.dir/2/files/bbq/bbq-1.jpg)

not bad for a guy with only 6 months of smoking under his belt
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 08:27:07 PM
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

(http://i60.photobucket.com/albums/h27/poimen/2011-11-211006401_zps7d227705.jpg)

chicken leg quarters, hatch chiles & queso blanco for smoked chicken enchiladas

(http://i60.photobucket.com/albums/h27/poimen/2011-09-10150001.jpg)

ribeye roast for buddies moving party

(http://i60.photobucket.com/albums/h27/poimen/2012-05-05124823.jpg)

my mean machine

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27073921.jpg)

a packer and rack of lamb the day before

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27073625-1.jpg)

because I love the crap out of this picture

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27141350.jpg)

same brisket and lamb along with some slc porkies

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27183459.jpg)

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27183506.jpg)

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27184015.jpg)

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

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27184033.jpg)

smoked bacon wrapped dove

(http://i60.photobucket.com/albums/h27/poimen/2012-10-27192704.jpg)

Brazos PAK meal, shazbot! you bastards that went to the game and wouldn't meet up, the ones that did  :cheers:

(http://i60.photobucket.com/albums/h27/poimen/2012-11-17110501.jpg)

(http://i60.photobucket.com/albums/h27/poimen/2012-11-17113208.jpg)

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)

(http://i60.photobucket.com/albums/h27/poimen/2012-11-25151757.jpg)

Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 08:33:03 PM
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
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on December 04, 2012, 09:11:29 PM
good god AS. that stuff is ridiculous.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Dr Rick Daris on December 04, 2012, 09:19:26 PM
hey guys, i smoked these last night, what do you think?

(http://albanykid.com/wp-content/uploads/2012/02/Kansas-City-BBQ-Kansas-City-MO.jpg)

this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 04, 2012, 09:21:32 PM


this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.
[/quote]

yeah, you probably stole it from clams though
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: john "teach me how to" dougie on December 04, 2012, 09:36:06 PM
That stuff all looks freakin incredible AS. Kudos for helping out the old folks.  :thumbs:
Title: Nicname smokes ribs on kettle: Now with pictures.
Post by: puniraptor on December 04, 2012, 09:37:31 PM
Barbeque hero.
Title: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 04, 2012, 09:47:37 PM
nice pictures, supertramp.  I wish my BGE had more room. 

looks like we smoke a lot of the same stuff.  I do a lot of shoulders too.

I do a beef tenderloin every Christmas, cant wait- 3 weeks...
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 09:53:34 PM
nice pictures, supertramp.  I wish my BGE had more room. 

looks like we smoke a lot of the same stuff.  I do a lot of shoulders too.

I do a beef tenderloin every Christmas, cant wait- 3 weeks...

I would love a BGE but I am always cooking for 10 or more

am doing a shoulder this weekend for sliders and a salmon to go alongside an extra cunty charcuterie plate

have a party for 50 that I'm whipping up appetizers for

tenderloins  :excited:  you had better post those damn pics
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 10:01:52 PM
good god AS. that stuff is ridiculous.

That stuff all looks freakin incredible AS. Kudos for helping out the old folks.  :thumbs:

Barbeque hero.

 :blush:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: tdaver on December 04, 2012, 10:05:41 PM
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
(http://img571.imageshack.us/img571/5831/spatchcock.jpg)

tri-tip
(http://img543.imageshack.us/img543/7615/img4976td.jpg)

cheese
(http://img69.imageshack.us/img69/5819/postsmokecheese.jpg)

juicy lucy
(http://img12.imageshack.us/img12/4079/juicylucy.jpg)

chuck roast for pulled beef
(http://img138.imageshack.us/img138/9030/chuckroast.jpg)
(http://img521.imageshack.us/img521/7655/pulledbeef.jpg)

apple pie (no smoke)
(http://img259.imageshack.us/img259/3481/applepiej.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 04, 2012, 10:11:13 PM
looks great tdaver

i want to dry hump that tri-tip

and do tell more about this juicy lucy, I am intrigued
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: tdaver on December 05, 2012, 08:36:08 PM
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?

Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: p1k3 on December 05, 2012, 08:57:13 PM
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:
Title: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 05, 2012, 09:00:47 PM
I've done rack of lamb by rubbing it w/ olive oil then rubbing it w/ herb, using lump and hickory at 325 until somewhere between medium rare/rare

more roasting than smoking
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 05, 2012, 09:02:06 PM
I've done rack of lamb by rubbing it w/ olive oil then rubbing it w/ herb, using lump and hickory at 325 until somewhere between medium rare/rare

more roasting than smoking

how much salt do you brine that in?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: 420seriouscat69 on December 05, 2012, 09:23:10 PM
I want to experience a 'Clams dinner. Set it up bud. TIA.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: tdaver on December 05, 2012, 09:53:16 PM
Tdaver what are you smoking with?
Keg

I've done rack of lamb by rubbing it w/ olive oil then rubbing it w/ herb, using lump and hickory at 325 until somewhere between medium rare/rare

more roasting than smoking
Thanks clams.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 05, 2012, 10:38:58 PM
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
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 05, 2012, 10:46:11 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.

I want to experience a 'Clams dinner. Set it up bud. TIA.
you missed out on B12TourneyKC_MODS PAK 2008
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: AST on December 05, 2012, 10:53:27 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.



everything you just said  :love:

if I wasn't such a crap tier poster we could be internet besties  :cheers:
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kansas_troll_patrol on December 06, 2012, 10:58:18 AM
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
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 06, 2012, 11:33:44 AM
i'm assuming you can't have charcoal on a wood deck b/c of city code? 

i'd recommend electric smokers over propane.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kansas_troll_patrol on December 06, 2012, 11:42:58 AM
i'm assuming you can't have charcoal on a wood deck b/c of city code? 

i'd recommend electric smokers over propane.

That's correct.  My fear with electric is that I've read a lot of reviews about the heating elements going out and then the smoker is just SOL.    Also in my current situation I do not have any outlets outside.  I would be forced to leave a sliding door open for power & that's not a viable option for 6+ hours.

Should I waste my time with a propane smoker, or just wait a few years until I can purchase and use a charcoal smoker?  TIA
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: pissclams on December 06, 2012, 01:41:51 PM
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. 
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: asava on December 06, 2012, 03:17:46 PM
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.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kansas_troll_patrol on December 07, 2012, 06:03:13 AM
yeah the electrics do have an issue with the elements going out.  i've read the same.

i can't give you any advice related to the propanes although i have no idea how much gas they go through in a 12 hour smoke at 225?

maybe an option would be to buy a charcoal smoker and use it in your parking lot or a sidewalk close to your building.

I did look into the dual fuel smokers.  You can use either propane or charcoal to smoke.  I'm thinking that might be an option for me because it allows me to smoke now and when I move somewhere I can use charcoal it would still be a good option.
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: WillieWatanabe on December 07, 2012, 06:31:38 AM
i'll recommend the Weber Smokey Mountain every day of the year. :D
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: Cire on December 07, 2012, 05:12:19 PM
i'll recommend the Weber Smokey Mountain every day of the year. :D

I didn't do any turkey this year :( really mad at myself.  Did a  pork shoulder last weekend though.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on December 07, 2012, 10:25:05 PM
i'll recommend the Weber Smokey Mountain every day of the year. :D

I didn't do any turkey this year :( really mad at myself.  Did a  pork shoulder last weekend though.

me neither. never had the time around thanksgiving. Maybe if the weather cooperates around Christmas i'll try a turkey. Looks fun.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on December 08, 2012, 09:39:22 AM
I'm doing Christmas Turkey as well.  Will share pics
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 08, 2012, 02:00:05 PM
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

(http://i60.photobucket.com/albums/h27/poimen/2012-12-08134051.jpg)
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 08, 2012, 02:03:01 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.

 :confused:  i thought you didn't consume sodium
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: jtksu on December 08, 2012, 02:19:52 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.

 :confused:  i thought you didn't consume sodium

Not sure you know what a brine does...
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: kim carnes on December 08, 2012, 02:21:48 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.

 :confused:  i thought you didn't consume sodium

Not sure you know what a brine does...

what does it do?
Title: Re: Nicname smokes ribs on kettle: Now with pictures.
Post by: jtksu on December 08, 2012, 04:08:57 PM
i haven't brined any beef or pork, or lamb.  i might brine a brisket sometime but haven't had the need to.  easier way to say that is that i only brine poultry/chicken/turkey.  i marinate salmon before smoking in chardonnay and fresh dill, but that's not a brine.

 :confused:  i thought you didn't consume sodium

Not sure you know what a brine does...

what does it do?

I doesn't add nearly the sodium you might think.  Some sodium transfers via diffusion, no osmosis, etc.  Here's some light reading that explains in in insanely great detail. 

 http://old.cbbqa.org/articles/Salt/SaltBrining.html
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 19, 2012, 06:49:33 PM
what are goemaws cooking for xmas? Me, you ask? Prime rib. Ive only done one of these before. Turned out good, but im shooting for medium rare this time.

Anyone have experience with flavor injectors? Kind of want to shoot this up with garlic and spices. Thoughts? tia
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on December 19, 2012, 06:51:14 PM
last year I did a beef tenderloin roast with black truffle mac n' cheese and parmesan asparagus. was probably the best thing I've every accomplished.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 19, 2012, 06:54:55 PM
sounds really good SD  :thumbs:. what are you doing this year?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on December 19, 2012, 07:01:12 PM
sounds really good SD  :thumbs:. what are you doing this year?

Driving 8 hours!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dugout DickStone on December 19, 2012, 07:06:16 PM
sounds really good SD  :thumbs:. what are you doing this year?

Driving 8 hours!

It's going to snow all over your crap.  Ts & Ps
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on December 19, 2012, 07:08:44 PM
sounds really good SD  :thumbs:. what are you doing this year?

Driving 8 hours!

It's going to snow all over your crap.  Ts & Ps

car or whatever, engage snow setting

(http://asset0.cbsistatic.com/cnwk.1d/i/tim/2010/11/09/34121732_SS13_441x294.jpg)

Quote from:  2012 Jeep Grand Cherokee Limited
SNOW SETTING ENGAGED!

(http://www.gifsoup.com/view4/1782684/donuts-o.gif)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 19, 2012, 07:14:23 PM
last year I did a beef tenderloin roast with black truffle mac n' cheese and parmesan asparagus. was probably the best thing I've every accomplished.

this is pretty much what i do every year minus the black truffle mac & cheese part.  prob have some sort of potato with the meat and asparagus.  tenderloin is smoked to rare/med rare.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 19, 2012, 07:28:23 PM
clams have you ever used a meat injector thing?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 19, 2012, 07:35:57 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 19, 2012, 07:42:08 PM
good point but i really want to shoot it up with some cracked pepper and garlic. I used to post on bbqbretheren btw. Forgot about that site
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on December 19, 2012, 07:42:45 PM
bbq is terrible for you.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 19, 2012, 07:47:06 PM
good point but i really want to shoot it up with some cracked pepper and garlic. I used to post on bbqbretheren btw. Forgot about that site
I consult it every time I try something new
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 19, 2012, 08:21:12 PM
what are goemaws cooking for xmas? Me, you ask? Prime rib. Ive only done one of these before. Turned out good, but im shooting for medium rare this time.

Anyone have experience with flavor injectors? Kind of want to shoot this up with garlic and spices. Thoughts? tia

like has been mentioned, shouldn't/wouldn't want to inject a "prime" ribeye roast.  what I do like to do is lay it down on a bed of rosemary and smashed garlic (I'm talking trimming boughs from a bush not buying little packets at the store).  the flavor will get into the meat and is awesome.  and instead of injecting the cracked pepper, make it the main ingredient in your dry rub

also, when the roast is about done, I take those same rosemary boughs and my drip pan and put them on the stove for an au jus
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 19, 2012, 08:45:48 PM
clams have you ever used a meat injector thing?

not on a prime rib.  like alexander said, i'd just rub it with herbs and pepper.  i don't like a lot of herb taste and the ones i've cooked in the past have really absorbed a lot if the herb flavor.  maybe consider using some browning sauce on it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 19, 2012, 09:01:29 PM
I would make sure to cook it with a pan under to catch dripping for a finishing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 19, 2012, 09:02:14 PM
Would also cook low and reverse sear
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on December 19, 2012, 09:17:54 PM
This guy's recipes have always turned out well for me.  Lots of how and why in his writeups too, if you like that.

http://www.amazingribs.com/recipes/beef/prime_rib_roast.html
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on December 19, 2012, 09:41:14 PM
This guy's recipes have always turned out well for me.  Lots of how and why in his writeups too, if you like that.

http://www.amazingribs.com/recipes/beef/prime_rib_roast.html

Have some self respect and learn how to cook without a recipe.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 19, 2012, 10:02:14 PM
all right i've been convinced. I'll make some sort of herb/spice rub for an elite crust. No injections will be done
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on December 19, 2012, 10:56:15 PM
This guy's recipes have always turned out well for me.  Lots of how and why in his writeups too, if you like that.

http://www.amazingribs.com/recipes/beef/prime_rib_roast.html

Have some self respect and learn how to cook without a recipe.

 :jerk: it's a good starting point for a first try at something
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 19, 2012, 10:57:47 PM
haven't met too many people that learn to cook without recipe's...
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 19, 2012, 10:58:43 PM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with

start with a good recipe and grow from there
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on December 19, 2012, 11:21:32 PM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with

start with a good recipe and grow from there

what piece of meat costs $100?
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 20, 2012, 12:19:31 AM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with

start with a good recipe and grow from there

what piece of meat costs $100?

the piece of meat we're talking about
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on December 20, 2012, 12:35:41 AM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with

start with a good recipe and grow from there

what piece of meat costs $100?

the piece of meat we're talking about

JESUS CHRIST perhaps I should treat the meat with more respect.   :ohno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: MeatSauce on December 20, 2012, 09:56:52 AM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker?  meat is not a good suggestion, he is a meat snob and "has a guy" for all that.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on December 20, 2012, 09:58:12 AM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker?  meat is not a good suggestion, he is a meat snob and "has a guy" for all that.

A bottle of Jack.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 20, 2012, 11:59:13 AM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker?  meat is not a good suggestion, he is a meat snob and "has a guy" for all that.



how much are you going to spend
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: _33 on December 20, 2012, 12:01:12 PM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker?  meat is not a good suggestion, he is a meat snob and "has a guy" for all that.

Go to Smoke and Fire and get some rubs or marinades and stuff.

http://www.smokenfire.com/89-flavors
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on December 20, 2012, 12:06:25 PM
I want to buy a smoker. Any suggestions for a starter kit? I'm a smoking virgin.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 20, 2012, 12:07:44 PM
I want to buy a smoker. Any suggestions for a starter kit? I'm a smoking virgin.

smokey mountain
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: MeatSauce on December 20, 2012, 12:20:45 PM
what is a good christmas gift for a person that is probably a 7-8/10 skill lever smoker?  meat is not a good suggestion, he is a meat snob and "has a guy" for all that.



how much are you going to spend
under $50
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 20, 2012, 12:31:00 PM
smoke/fire gift card.  a bottle of scotch or good bourbon.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on December 21, 2012, 09:47:29 AM
Grilled a leg of lamb last night for the first time.  Boned, butterflied, then marinated overnight in an olive/garlic/herb mixture.  Cooked at 400F direct to a 130F internal temp.

I've heard people say that they don't like lamb because of a weird taste/smell, but this was as good as any beef I've had.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on December 21, 2012, 10:00:30 AM
Grilled a leg of lamb last night for the first time.  Boned, butterflied, then marinated overnight in an olive/garlic/herb mixture.  Cooked at 400F direct to a 130F internal temp.

I've heard people say that they don't like lamb because of a weird taste/smell, but this was as good as any beef I've had.

I cook lamb chops all the time and I think they are delicious, they do have a weird smell though.

The Price Chopper by my house sells single lamb chops for something stupid like $3.50
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on December 21, 2012, 04:38:26 PM
Love lamb
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on December 24, 2012, 12:56:24 PM
Smoking an 8 lb brisket with my old man on wednesday :dance:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 24, 2012, 09:55:36 PM
ya, a +$100 piece of meat isn't something you want to experiment a whole lot with

start with a good recipe and grow from there

what piece of meat costs $100?

the piece of meat we're talking about

fwiw the standing rib roasts i got are not "prime" grade and together are about 80 dollars for 9.5 lbs total. They will go on the Egg at about 11:30 and should be ready before 2:30.

Used a steak rub frombthe store and then I made an herb crust out of basil, thyme, dill, and shallots. Basically a knock off of the hibachi hut recipe.

Also made a pretty good Au Jus sauce to go with.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on December 25, 2012, 01:17:07 AM
cant wait for the full report, pike.  don't over cook!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on December 25, 2012, 01:30:34 AM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on December 25, 2012, 01:36:22 AM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on December 25, 2012, 01:41:30 AM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?

no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on December 25, 2012, 05:45:02 PM
cant wait for the full report, pike.  don't over cook!

nailed the medium rare i was shooting for thanks to my new remote thermometer by redi check (highly recommendo  :love:)

took closer to 4 hours than i thought but thats no big deal
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Pete on December 25, 2012, 06:08:18 PM
Did a pork butt today for some carnitas, pickled onion, and cilantro tacos today.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on December 25, 2012, 08:30:45 PM
Getting up early to throw this on at 8 for about 12 hrs.


(http://img.tapatalk.com/d/12/12/26/pyjatety.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on December 26, 2012, 01:48:58 PM
:thumbs: can't wait meister
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on December 26, 2012, 03:25:11 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?

no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.

rough ridin' nailed it  :adored:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on December 26, 2012, 08:23:52 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?

no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.

rough ridin' nailed it  :adored:

Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on December 26, 2012, 08:32:58 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?

no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.

rough ridin' nailed it  :adored:

Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.

thanks. i was going balistic because i was told that the inlaws had cherry and apple wood chips but when i went to look on christmas morning there was only mesquite and hickory and i was like oh no, i'm screwed. then i just kept looking and looking and in the corner of the garage i found some apple pellets in some kind of tin can tuna type container that would be used on a gas grill to smoke. opened the can, took them out and the rest is smoking history. close call though and lesson learned. bring your own wood chips if smoking at a house that isn't yours. byowc for life from here on out.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on December 26, 2012, 08:36:39 PM
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.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: 8manpick on December 26, 2012, 10:25:21 PM
doing a twenty pound turkey tomorrow you guys. gonna cut in half. fingers crossed.

20 pounds is an excellent size. What are you serving with it?

no clue. only in charge of the turk. gonna half bbq rub it and then the other half with parsley, sage, etc. wow so excited you guys.

rough ridin' nailed it  :adored:

Nice job, rick. You're the second biggest stud, behind steve dave, on this message board. Maybe in the world.

Nope, biggest. I've been advocating for daris as best poster/biggest stud for what must be years now. Had a drunken IRL argument with SD about it at fattyfest.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 28, 2012, 04:40:38 PM
have a 7# standing ribeye roast on the smoker

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28145750_zps5787828d.jpg)

will post a pic of the spread when finished

it will be legend, wait for it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 28, 2012, 08:08:38 PM
ary

not my best effort but still deliscious

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28192425_zps27388ee1.jpg)

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28193007_zps18c08323.jpg)

roasted bacon brussell sprouts, roasted fingerling potatoes w/ red pearl onions, sauteed mushroom and vidalia onions & au jus from drippings
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on December 28, 2012, 08:13:06 PM
Let's eat!  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: BBF$$Kat on December 28, 2012, 08:36:13 PM
have a 7# standing ribeye roast on the smoker

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28145750_zps5787828d.jpg)

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:
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 28, 2012, 09:41:36 PM
have a 7# standing ribeye roast on the smoker

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28145750_zps5787828d.jpg)

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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on December 30, 2012, 01:47:49 PM
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!

(http://i.imgur.com/wsXmy.jpg)

[attachment deleted by admin]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on December 30, 2012, 04:05:45 PM
ary

not my best effort but still deliscious

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28192425_zps27388ee1.jpg)

(http://i60.photobucket.com/albums/h27/poimen/2012-12-28193007_zps18c08323.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on December 30, 2012, 08:59:33 PM


Looks great dude, the doneness is pretty much exactly where I would want it.  However, you can take those brussell sprouts and shove them up your ass.

 :excited: 

 :horrorsurprise:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on December 31, 2012, 10:52:46 AM
Here is the Boston butt I smoked yesterday.  It was my first attempt on my smoker that I got from my wife  for Christmas.   It was a small 3# butt that I used a KC style rub.  Eventually I'll come up with my own rub andsauce.

still going to try ribs??
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on January 01, 2013, 10:40:32 AM
fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 01, 2013, 09:39:18 PM
fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.

this is so true

got mine on the stalk (they are in the cabbage family and can be found fresh until mid winter) and did all the trimming myself

they are so yummy
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 01, 2013, 10:16:29 PM
roasted with onions and bacon.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on January 01, 2013, 10:24:03 PM
fresh roasted brussels sprouts should have a different name, because they are polar opposites of that frozen garbage your mom made.

this is so true

got mine on the stalk (they are in the cabbage family and can be found fresh until mid winter) and did all the trimming myself

they are so yummy

Learn something new every day. Because I pay more attention to libations, I didn't know b-sprouts are in the cabbage family. Mrs. Bones, who knows these kinds of things, confirms. My first nugget of new knowledge for the new year.

Sent from my Galaxy Nexus using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 02, 2013, 06:18:55 AM
Here is the Boston butt I smoked yesterday.  It was my first attempt on my smoker that I got from my wife  for Christmas.   It was a small 3# butt that I used a KC style rub.  Eventually I'll come up with my own rub andsauce.

still going to try ribs??

Yup.  I smoked these ribs for our New Years Eve party.  I used a combination of apple and mesquite wood & the 3 2 1 method.  Ribs came out pretty good for the first attempt & I learned a few things that I want to tweak.

(http://i.imgur.com/4f5Eq.jpg?1?1047)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 11, 2013, 09:56:51 PM
I'm trying some chicken legs tomorrow.  I bought a creole butter to inject that was recommended to me.  I'm wondering how long before I put the legs in the smoker I can inject the marinade.  TIA for any advice.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on January 11, 2013, 10:01:52 PM
I'm trying some chicken legs tomorrow.  I bought a creole butter to inject that was recommended to me.  I'm wondering how long before I put the legs in the smoker I can inject the marinade.  TIA for any advice.

Never had drumsticks from a smoker but my aunt and uncle smoke wings and they're rough ridin' fantastic. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 11, 2013, 10:24:36 PM
I don't know that it really matters how long you inject before putting them in.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 12, 2013, 10:02:25 AM
what is a chicken leg?  like a drumstick? 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 12, 2013, 11:34:50 AM
what is a chicken leg?  like a drumstick?

Yeah a drumstick.  Sorry for the confusion.  We grew up calling them legs.  I'm not really sure why.   :dunno:

They're in the smoker now.  I injected them about 30 minutes before I put them on.  Hopefully it goes well.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on January 12, 2013, 12:38:11 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 12, 2013, 03:19:49 PM
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.

(http://i.imgur.com/beauB.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on January 12, 2013, 03:24:45 PM
Would eat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 12, 2013, 05:29:30 PM
I've never been able to get edible skin on a smoker
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 12, 2013, 11:18:18 PM
I've never been able to get edible skin on a smoker


Well before I put the rub on the drumsticks I applied a light layer of extra virgin olive oil.  I read a few times that it would help the skin firm up.  It seemed to work as the skin turned out almost perfect.  It wasn't crunchy, but it wasn't chewy either.  I was very happy with that part.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on January 12, 2013, 11:23:00 PM
you can also smoke and then bring in for the last little bit and put under a broiler or something i guess. honestly every time i've smoked drumbsticks i just pull the skin off before smoking them. just doesn't do a whole lot for me to leave it on.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on January 12, 2013, 11:31:31 PM
you can also smoke and then bring in for the last little bit and put under a broiler or something i guess. honestly every time i've smoked drumbsticks i just pull the skin off before smoking them. just doesn't do a whole lot for me to leave it on.

Probably wouldn't want to use olive oil under a broiler...  Im thinking keeping the skin on would be nice to help keep the meat moist,  maybe remove after cooking?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on January 12, 2013, 11:32:32 PM
Would eat

 :thumbs:  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 12, 2013, 11:33:24 PM
the skin has fat, leave it, you can serve it without skin.  Just make sure you push your rub under the skin.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on January 12, 2013, 11:37:24 PM
the skin has fat, leave it, you can serve it without skin.  Just make sure you push your rub under the skin.

i don't think that whole fat is good thing works for chicken. no proof to back this up though. for like a whole chicken yeah leave the skin on or whatever i guess. but for just a drummy? meh. goodbye skin.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on January 12, 2013, 11:56:14 PM
the skin has fat, leave it, you can serve it without skin.  Just make sure you push your rub under the skin.

i don't think that whole fat is good thing works for chicken. no proof to back this up though. for like a whole chicken yeah leave the skin on or whatever i guess. but for just a drummy? meh. goodbye skin.

Clearly,  chicken fat isn't something you want eat a chunk of but it's still very useful to keep the meat moist.   If you like your results without it, awesome.   I would keep as an almost failsafe type of thing.   But thats just me.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on January 13, 2013, 12:02:19 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 13, 2013, 09:53:33 AM
Bbq brethren is searchable and has the best advice out there.  It's a bbs
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on January 13, 2013, 09:56:12 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 19, 2013, 09:31:52 PM
Did some Babybacks and thighs today. I love this weather.

(http://i.imgur.com/2huToW3.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wes mantooth on January 19, 2013, 10:17:37 PM
I wouldn't eat those ribs with katdaddy's dick
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on January 19, 2013, 10:49:07 PM

Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty.  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wes mantooth on January 19, 2013, 10:58:10 PM

Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty.  :lick:

This isn't a crockpot thread
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on January 19, 2013, 11:26:09 PM

Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty.  :lick:

This isn't a crockpot thread

No crockpot involved here. She does it in the oven. Considering the thread title, I think her pulled pork fits nicely in the "etc." category.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on January 19, 2013, 11:35:02 PM

Mrs. Bones is planning some serious pulled pork for tomorrow evening. Great stuff and she makes enough for two or three nights. Always quite tasty.  :lick:

This isn't a crockpot thread

No crockpot involved here. She does it in the oven. Considering the thread title, I think her pulled pork fits nicely in the "etc." category.

I'm not a huge sauce fan so crockpot pulled pork isn't my favorite.  Much rather have it cooked and sauce on the side.   If it's really good, I won't even use sauce.   Side note- I'm not really much of a condiment fan at all.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 20, 2013, 09:54:13 AM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 20, 2013, 11:37:37 AM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?

4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!

wesmantooth: no need to be jealous  :babywillie:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wes mantooth on January 20, 2013, 01:48:16 PM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?

4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!

wesmantooth: no need to be jealous  :babywillie:

You charred the crap out of them.  But maybe you never had good ribs before dunno.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 20, 2013, 02:10:50 PM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?

4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!

wesmantooth: no need to be jealous  :babywillie:

You charred the crap out of them.  But maybe you never had good ribs before dunno.

:lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on January 20, 2013, 02:23:25 PM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?

4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!

wesmantooth: no need to be jealous  :babywillie:

You charred the crap out of them.  But maybe you never had good ribs before dunno.

:lol:

Omg wes man tooth probably parboils his ribs. Lmao.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 20, 2013, 02:42:46 PM
First go at some beef jerky. I'll never complain about the price of jerky again.  By far the most labor intensive thing I've ever cooked.  But it taste great!

(http://i.imgur.com/yNQixTn.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wes mantooth on January 20, 2013, 03:03:33 PM
WW I wouldn't mind sampling those.  How long did they take and what temp did you run them at?

4 hours on the smoker, then sauced them and put them back for 45 min or so. Still gotta rack left if you wanna swing by today and try some!

wesmantooth: no need to be jealous  :babywillie:

You charred the crap out of them.  But maybe you never had good ribs before dunno.

:lol:

Omg wes man tooth probably parboils his ribs. Lmao.

No idea what this means
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 20, 2013, 05:07:31 PM
First go at some beef jerky. I'll never complain about the price of jerky again.  By far the most labor intensive thing I've ever cooked.  But it taste great!

(http://i.imgur.com/yNQixTn.jpg)

Looks good KTP. What flavor would you say they are?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 20, 2013, 07:06:49 PM
First go at some beef jerky. I'll never complain about the price of jerky again.  By far the most labor intensive thing I've ever cooked.  But it taste great!

(http://i.imgur.com/yNQixTn.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 20, 2013, 07:08:29 PM
First go at some beef jerky. I'll never complain about the price of jerky again.  By far the most labor intensive thing I've ever cooked.  But it taste great!

(http://i.imgur.com/yNQixTn.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 20, 2013, 08:50:10 PM
First go at some beef jerky. I'll never complain about the price of jerky again.  By far the most labor intensive thing I've ever cooked.  But it taste great!

(http://i.imgur.com/yNQixTn.jpg)

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.   
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on January 20, 2013, 09:13:12 PM
One time I made beef jerky marinated in Mountain Dew. It tasted like Dots.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 20, 2013, 10:17:48 PM
nice job on the ribs and jerky guys
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on January 20, 2013, 10:18:34 PM
nice job on the ribs and jerky guys

yeah, especially puniraptor
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on January 20, 2013, 10:38:06 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 20, 2013, 11:21:15 PM
Can someone explain how Indians made jerky without getting food
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on January 22, 2013, 07:56:32 AM
Since my jerky thread never took off/got turned into a jerky boys thread I'll ask this here:  Anyone ever tried that little jerky place in Le Roy,  KS called Luther's?   It looks a lot like the jerky I used to get the some locker in Emporia...   Guess I'll just order some and see if it's similar because that stuff was so good that it still haunts my dreams.

Luther's jerky is great. Maybe the best.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on January 22, 2013, 07:57:14 AM
I'm buying a smoker next month.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 22, 2013, 09:07:49 AM
I'm buying a smoker next month.

smokey mountain?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on January 22, 2013, 09:11:00 AM
I'm buying a smoker next month.

smokey mountain?

Not sure, yet. I'm going to look around for the next few weeks. Probably go to Lowes and Home Depot this weekend and see what they have that I like.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 22, 2013, 09:16:25 AM
what are you looking for?  electric, gas, coal?  size? 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on January 22, 2013, 09:28:05 AM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on January 22, 2013, 09:29:58 AM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.

Smokey Mountain. All day everyday.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 22, 2013, 09:43:00 AM
ya there's really no reason to not get a WSM if you can have a coal smoker. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 22, 2013, 06:37:08 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.

I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers

horizontal smokers that have offset fireboxes that can also be used as grills

I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)

It is big but under $5oo it is hard to find something that can do so much

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on January 22, 2013, 06:40:43 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.

I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers

horizontal smokers that have offset fireboxes that can also be used as grills

I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)

It is big but under $5oo it is hard to find something that can do so much

Well, I live in the Dallas area. I will check those out. Thank you.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 22, 2013, 06:51:46 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.

I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers

horizontal smokers that have offset fireboxes that can also be used as grills

I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)

It is big but under $5oo it is hard to find something that can do so much



i've heard more than once that the Okie Joe's that Lowe's/Home Depot sells are crap (cheap welds, crappy thin metal used, fall apart) that are made in China.  not what they used to be.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 22, 2013, 07:07:48 PM
My dad has an electric that I was not impressed with. I think I would like charcoal the best but I'm open to gas.

I don't want anything too big but would like to be able to put a slab or two of ribs on it. 

I also would like to spend less than $500.



I don't know about where you live but Lowe's in Dallas carries Oklahoma Joe's smokers

horizontal smokers that have offset fireboxes that can also be used as grills

I can do everything from charred rare steaks to smoked cheeses on mine (that's a pretty damn good range)

It is big but under $5oo it is hard to find something that can do so much



i've heard more than once that the Okie Joe's that Lowe's/Home Depot sells are crap (cheap welds, crappy thin metal used, fall apart) that are made in China.  not what they used to be.

Interesting, I got mine years back before they were bought out.  Same people that made them before they sold now make "Horizon" that are sold at Bass Pro and can't be bought for much less than $1000

The one I saw looked similar dimension but did not have quite the same feel so I don't doubt the truth in this
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 22, 2013, 07:53:06 PM
ya the horizon are the quality product
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on January 28, 2013, 06:12:41 AM
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. 

(http://i.imgur.com/Zv6p08X.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on January 28, 2013, 06:53:51 AM
Looks good
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: _33 on January 28, 2013, 08:52:01 AM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on January 28, 2013, 09:09:10 AM
i use this, on top of my regular grill grate

(http://3.bp.blogspot.com/-M3YOLgJWKJI/ThZfSDeJ4MI/AAAAAAAAB0U/dNnyo9RqfRE/s1600/IMG_8276.JPG)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on February 08, 2013, 05:25:44 PM
So, what's the expert opinion on fake green eggs?

(http://www.meijer.com/assets/product_images/styles/xx_large/1000947_789792267197_A_600.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on February 08, 2013, 05:30:25 PM
So, what's the expert opinion on fake green eggs?

(http://www.meijer.com/assets/product_images/styles/xx_large/1000947_789792267197_A_600.jpg)

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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on February 08, 2013, 05:45:17 PM
I'm not sure if this is the same one I just saw at Lowe's but it's the same price. $300. The one at Lowe's was not plastic.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on February 08, 2013, 05:51:37 PM
I'm not sure if this is the same one I just saw at Lowe's but it's the same price. $300. The one at Lowe's was not plastic.

Yea, the Lowes knockoffs I would've considered.  They look a lot better/more similar than the one you posted.  I would try to find someone that has a reason why they are worse that is verifiable.  Short of it being some different type of ceramic that is cheaper/sucks, I really don't know how they could be much different.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on February 08, 2013, 08:23:16 PM
So, what's the expert opinion on fake green eggs?

(http://www.meijer.com/assets/product_images/styles/xx_large/1000947_789792267197_A_600.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on February 08, 2013, 08:27:02 PM
There are some ceramic cookers just as good if not better than the Big Green Egg. I don't believe the one pictured above is one of them.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 08, 2013, 11:03:51 PM
There are some ceramic cookers just as good if not better than the Big Green Egg. I don't believe the one pictured above is one of them.

Primo's are good, also they are made in the USA
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on February 08, 2013, 11:16:29 PM
There are some ceramic cookers just as good if not better than the Big Green Egg. I don't believe the one pictured above is one of them.

Primo's are good, also they are made in the USA

Agree. My uncle has a Primo and works magic with it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on February 10, 2013, 06:48:26 PM
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.

(http://i.imgur.com/cD0XCOx.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Farley Grudge on February 10, 2013, 06:55:27 PM
So, what's the expert opinion on fake green eggs?

(http://www.meijer.com/assets/product_images/styles/xx_large/1000947_789792267197_A_600.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on February 10, 2013, 07:09:51 PM
Cooking Lobster tails for the lady this thursday.  Think I'm just gonna broil them. Anyone got any tips?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on February 10, 2013, 08:04:13 PM
Cooking Lobster tails for the lady this thursday.  Think I'm just gonna broil them. Anyone got any tips?

hmmm.... i do not
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on February 10, 2013, 09:10:10 PM
Don't overcook them
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 10, 2013, 09:29:10 PM
Cooking Lobster tails for the lady this thursday.  Think I'm just gonna broil them. Anyone got any tips?

too much garlic & butter is not enough garlic & butter  :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on February 10, 2013, 10:17:05 PM
Pulled pork nachos complete with smoked sausage.  Very simple and a great way to get rid of left over pulled pork.

(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on February 10, 2013, 10:52:44 PM
Oh wow
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on February 10, 2013, 11:03:48 PM
Pulled pork nachos complete with smoked sausage.  Very simple and a great way to get rid of left over pulled pork.

(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)

Any sides with that? Also, what did you wash it down with?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on February 11, 2013, 06:09:51 AM
Pulled pork nachos complete with smoked sausage.  Very simple and a great way to get rid of left over pulled pork.


Any sides with that? Also, what did you wash it down with?

No sides this time.  I was really just looking for an easy way to clean up a few extra pounds of leftover pulled pork.  I threw some cheese in the crock pot and didn't have to babysit anything.  Next time I'll probably throw some ABT's on the smoker.  I think they would go well with the sweetness of the nachos. 

As for my drink.  Nothing like a good stout to finish a meal.

(http://2.bp.blogspot.com/-BCMM-mXaApU/UDqNAkLXGnI/AAAAAAAAJYY/yhm1i03-eFA/s1600/ska-steel-toe-stout.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on February 11, 2013, 08:40:46 AM
use the left over pork in chili or soft tacos/fajitas/carnitas
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on February 11, 2013, 08:41:16 AM
Cooking Lobster tails for the lady this thursday.  Think I'm just gonna broil them. Anyone got any tips?

butter poach that lobster, son.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Farley Grudge on February 11, 2013, 10:50:06 AM
 :chainsaw:
use the left over pork in chili or soft tacos/fajitas/carnitas

This. Left over pulled pork in chili is the bomb.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on February 21, 2013, 03:12:31 PM
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

(http://i.imgur.com/XtQFklm.jpg?2)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on February 21, 2013, 07:26:30 PM
Seems like it could be a smoker.  If you make the attempt, please update with results.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on February 28, 2013, 11:41:34 AM
!

http://www.thekansascitybbqstore.com/ (http://www.thekansascitybbqstore.com/)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on February 28, 2013, 02:03:46 PM
Pulled pork nachos complete with smoked sausage.  Very simple and a great way to get rid of left over pulled pork.

(https://sphotos-b.xx.fbcdn.net/hphotos-snc7/427236_4824590131108_1427426125_n.jpg)

slightly OT, but this  http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

makes FABULOUS enchiladas.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on March 05, 2013, 09:33:24 AM
Pulled pork nachos complete with smoked sausage.  Very simple and a great way to get rid of left over pulled pork.



slightly OT, but this  http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

makes FABULOUS enchiladas.

Those look amazaballs.  My wife loves Mexican food.  So I'm gonna surprise her with these.  Nice find.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on March 05, 2013, 09:35:21 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on March 05, 2013, 09:37:45 AM
http://www.adamperrylang.com/recipes/rack-of-lamb-crusted-with-grain-mustard-and-chili-chowder
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 28, 2013, 07:49:53 PM
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

(http://i60.photobucket.com/albums/h27/poimen/FOOD/2013-03-28183645_zpsa1f67f36.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 28, 2013, 07:59:39 PM
who would talk crap on corn or a Caesar salad ?  two great american things.  patriots.   also this might belong in the food invented thread, son.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 28, 2013, 08:01:48 PM
who would talk crap on corn or a Caesar salad ?  two great american things.  patriots.   also this might belong in the food invented thread, son.

 :excited: :blush: :billdance:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on March 28, 2013, 08:02:41 PM
good lord that looks amazing.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 28, 2013, 08:09:09 PM
good lord that looks amazing.

oh it was my friend

it. was.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 28, 2013, 08:24:58 PM
Looks great, don't understand eating corn though.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 28, 2013, 08:54:07 PM
Looks great, don't understand eating corn though.

my wife wanted it so my wife got it  :gocho:
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 28, 2013, 08:58:37 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 28, 2013, 08:59:48 PM
One of my coworkers had some venison sausage made by Stroots. It has chunks of pepperjack cheese in it.  :popcorn: <---- Me, devouring the sausage.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 28, 2013, 09:04:35 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 28, 2013, 10:00:24 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 28, 2013, 10:04:08 PM
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:
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 28, 2013, 10:17:54 PM
on top of the dressing, n00b :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 28, 2013, 10:25:06 PM
on top of the dressing, n00b :lol:

That's a lot of lemon. Maybe your dressing just isn't good so you have to add lemon juice to it?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 28, 2013, 10:46:23 PM
or maybe you should just try it and report back when you're amazed at how fresh it tastes
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on March 29, 2013, 12:56:31 AM
I've never been able to get edible skin on a smoker


Well before I put the rub on the drumsticks I applied a light layer of extra virgin olive oil.  I read a few times that it would help the skin firm up.  It seemed to work as the skin turned out almost perfect.  It wasn't crunchy, but it wasn't chewy either.  I was very happy with that part.

What i do, when i BBQ chicken (quarters usually, dirt cheap at dillons $0.70/lbs, separate into thigh/leg after cooking) is after they are done smoking, bring them in the kitchen, and stick them under the broiler skin side up for a minute or two on high, just enough to char the skin a little/blacken a little.   The high heat breaks down the skin enough for it to be eddible, otherwise, you are right its far too chewy... before i discovered this trick, i usually just discarded the skin and enjoyed the sweet sweet meats.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on April 02, 2013, 07:05:04 PM
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122

I Made this tonight and it was bar none the best chicken that I've ever had.  I subbed the habenero for two fresh jalepenos.  Super easy cheap and unreal tasting.   I'm going to do it again on the smoker. And also on the grill.   I oven roasted this one.   I also spatchcocked it rather than vertical roasting.  It is worth a try bros.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on April 02, 2013, 10:29:34 PM
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122

I Made this tonight and it was bar none the best chicken that I've ever had.  I subbed the habenero for two fresh jalepenos.  Super easy cheap and unreal tasting.   I'm going to do it again on the smoker. And also on the grill.   I oven roasted this one.   I also spatchcocked it rather than vertical roasting.  It is worth a try bros.

Habaneros seldom seem necessary to me. Jalapeños provide decent heat and nice flavor without taking a dish over. Just my two cents though.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on April 02, 2013, 10:47:13 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on April 03, 2013, 08:23:52 AM
i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on April 03, 2013, 09:00:07 AM
i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure

the marinade/paste that I had with my bird was as good as any brining I've done.  But like I said, mine was oven roasted and not grilled or smoked.  I think it would best grilled to be honest.  You've got to give this recipe a try.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on April 03, 2013, 09:01:12 AM
i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure
on whole birds and steaks, i prefur a cure to a brine.  Chops and roasts, brine away.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on April 03, 2013, 09:55:34 AM
whole birds, brine away
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on April 03, 2013, 09:56:52 AM
Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on April 03, 2013, 11:25:11 AM
Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on April 03, 2013, 11:26:34 AM
I don't even know what brining is.  :sdeek:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on April 03, 2013, 11:30:48 AM
Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.

Sounds like those are some tremendously juicy dogs you're working with. :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on April 03, 2013, 12:14:19 PM
Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.

Sounds like those are some tremendously juicy dogs you're working with. :thumbs:

that's just how i like them i guess. i also smoke them at a low temp (200) and then wrap and foil with a little bit of apple juice after the grill and then slowly allow them to come back to room temperature. also, i only use oscar meyer hotdogs and not any of the cheap store bought hotdogs so you know the hotdog meat is top quality, which also helps.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on April 03, 2013, 12:48:57 PM
Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.

Sounds like those are some tremendously juicy dogs you're working with. :thumbs:

that's just how i like them i guess. i also smoke them at a low temp (200) and then wrap and foil with a little bit of apple juice after the grill and then slowly allow them to come back to room temperature. also, i only use oscar meyer hotdogs and not any of the cheap store bought hotdogs so you know the hotdog meat is top quality, which also helps.

using the highest quality cuts of meat are more important than anything else you mentioned (brining/smoking/injecting/wrapping/etc), and it sounds like you fully understand that  :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on April 03, 2013, 12:51:52 PM
I just take a bite of hotdog and then squirt the brine in my mouth.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on April 03, 2013, 01:09:54 PM
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. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on April 03, 2013, 01:12:28 PM
I just take a bite of hotdog and then squirt the brine in my mouth.

I can't fully express how much this made me laugh when I read it.  Lordy. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on April 03, 2013, 01:29:00 PM
you guys all need to more closely monitor your sodium intake  :sdeek:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on April 03, 2013, 02:11:01 PM
I just take a bite of hotdog and then squirt the brine in my mouth.

I can't fully express how much this made me laugh when I read it.  Lordy.

 ;)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on April 10, 2013, 09:30:26 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: scottwildcat on April 10, 2013, 10:02:00 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893

whoa
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on April 10, 2013, 10:05:09 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893

whoa

neat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on April 10, 2013, 10:07:35 AM
http://www.pitch.com/kansascity/streetside-gwar-b-q-grinders-april-2013/Content?oid=3194893

whoa

neat

made me lol pretty hard.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on April 10, 2013, 10:11:37 AM
 :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on April 10, 2013, 10:43:45 AM
one of the guys from gwar used to bartend at grinders
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 12, 2013, 07:36:20 PM
grilled a 16 oz prime strip, topped with some maytag and cracked pepper

simmered some gulf shrimp in butter, lemon and spice then finished on the grill

grilled some veggie kabobs and made a roasted pepper quinoa

all to go with 2 fingers of oban 14

(http://i761.photobucket.com/albums/xx252/Bernie4_photo/2013-04-12190714_zps609a61f6.jpg) (http://s761.photobucket.com/user/Bernie4_photo/media/2013-04-12190714_zps609a61f6.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on April 12, 2013, 09:02:03 PM
Steak looks overdone but good stuff.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 12, 2013, 10:23:58 PM
Steak looks overdone but good stuff.

You know I thought the same thing when I cut it and took the pic but by the time I sat down and ate, every bite was medium rare

Might have been the crappy light in my kitchen, idk, because it came out perfect

Sent from my SPH-D700 using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on April 12, 2013, 10:27:00 PM
Would definitely eat.

Sent from my Galaxy Nexus using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on April 12, 2013, 10:46:22 PM
Steak looks overdone but good stuff.

You know I thought the same thing when I cut it and took the pic but by the time I sat down and ate, every bite was medium rare

Might have been the crappy light in my kitchen, idk, because it came out perfect

Sent from my SPH-D700 using Tapatalk 2



would eat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on April 12, 2013, 11:19:21 PM
This thread is amateur hour
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on April 15, 2013, 08:02:58 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on April 15, 2013, 08:03:50 AM
And the person who invented this is a rough ridin' genius.

(http://images.cabelas.com/is/image/cabelas/s7_550299_631_01?rgn=0,0,2000,833&scl=3.8095238095238093&fmt=jpeg&id=2gy0MD5Z1KsDhYGw7aghc9)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on April 15, 2013, 08:26:25 AM
And the person who invented this is a rough ridin' genius.

(http://images.cabelas.com/is/image/cabelas/s7_550299_631_01?rgn=0,0,2000,833&scl=3.8095238095238093&fmt=jpeg&id=2gy0MD5Z1KsDhYGw7aghc9)

(http://cdn.smokingmeatforums.com/b/b3/b35e20ac_starter.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on April 15, 2013, 08:37:55 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on April 15, 2013, 10:11:40 AM
And the person who invented this is a rough ridin' genius.

(http://images.cabelas.com/is/image/cabelas/s7_550299_631_01?rgn=0,0,2000,833&scl=3.8095238095238093&fmt=jpeg&id=2gy0MD5Z1KsDhYGw7aghc9)

(http://cdn.smokingmeatforums.com/b/b3/b35e20ac_starter.jpg)

:thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on April 15, 2013, 12:59:30 PM
Absolutely crushed a go at jerk chicken this weekend.

Brine:
Brown Sugar
Garlic (minced)
Salt
Jerk Seasoning
Oil
Water

after brine, give a quick rub of the jerk seasoning. Used some mesquite for smoke (not my first choice, but its what happens when the wife is told to get some wood chips for smoking). Either way the result was a slightly sweet starting point that fluidly moved into a smokey spice that was awesome.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on April 15, 2013, 04:13:28 PM
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122

I Made this tonight and it was bar none the best chicken that I've ever had.  I subbed the habenero for two fresh jalepenos.  Super easy cheap and unreal tasting.   I'm going to do it again on the smoker. And also on the grill.   I oven roasted this one.   I also spatchcocked it rather than vertical roasting.  It is worth a try bros.

I grilled some legs last night using this marinade and it was fantastic.  Thanks for posting the link.  I was a little worried that habanero would be too spicy for Mrs tdaver and mini-tdavers (skin and excess rub removed for minis), but they loved it as well.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on April 15, 2013, 10:00:19 PM
grilled a 16 oz prime strip, topped with some maytag and cracked pepper

simmered some gulf shrimp in butter, lemon and spice then finished on the grill

grilled some veggie kabobs and made a roasted pepper quinoa

all to go with 2 fingers of oban 14

(http://i761.photobucket.com/albums/xx252/Bernie4_photo/2013-04-12190714_zps609a61f6.jpg) (http://s761.photobucket.com/user/Bernie4_photo/media/2013-04-12190714_zps609a61f6.jpg.html)

You eat pretty damn good
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 15, 2013, 10:23:20 PM


You eat pretty damn good

 :gocho:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on April 15, 2013, 11:52:05 PM


You eat pretty damn good

 :gocho:

That does look really good. I love BC but not a fan of stuff like that on my steak, I feel like it overpowers the steak taste but now I'm gonna have to try it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on April 15, 2013, 11:53:03 PM
Smoked my first brisket yesterday. Turned out pretty well all things considered. I didn't put enough charcoal in and lost all my heat about halfway through my smoke.  So, lesson learned and next time should be fantastic.

Yeah, you're gonna need to periodically add fuel. No big deal.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 16, 2013, 09:06:23 PM


That does look really good. I love BC but not a fan of stuff like that on my steak, I feel like it overpowers the steak taste but now I'm gonna have to try it.

i was skeptical as well until i tried it, it is delish

i don't do it every time but when i do, yum yum
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 21, 2013, 04:28:47 PM
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

(http://i60.photobucket.com/albums/h27/poimen/FOOD/2013-04-20142121_zps6f9d0350.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/FOOD/2013-04-20142712_zps7c1a8af2.jpg) (http://s60.photobucket.com/user/poimen/media/FOOD/2013-04-20142712_zps7c1a8af2.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/FOOD/NGL_27Woodshed15_zpsb4feb8ad.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on April 21, 2013, 04:51:55 PM
damn that's awesome
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on April 21, 2013, 04:54:18 PM
damn that's awesome

my 1st item on the to-do list tomorrow is find a butcher in dallas that will sell me beef shins

my memorial day bash just got a whole lot more interesting
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on April 21, 2013, 06:34:13 PM
Alexander eats like a rough ridin' king.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: scottwildcat on April 21, 2013, 06:40:45 PM
Looks amazing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on April 21, 2013, 10:09:47 PM
 :lick:    :drink:
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on April 21, 2013, 10:42:43 PM
Looks amazing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 05, 2013, 08:08:34 PM
just woke up from a well deserved nap

mesquite grilled 20 lbs chicken boobs and 20 lbs beef skirt for a cinco de mayo thingy today

was for 120 peeps and was told as I put the 1st run of meat on that lunch needed to be moved ahead 30 mins if I could make it happen so i snapped 1 pic and that is all i had time for

(http://i60.photobucket.com/albums/h27/poimen/20130505_115114_zps11c7569b.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Pete on May 05, 2013, 08:17:23 PM
just woke up from a well deserved nap

mesquite grilled 20 lbs chicken boobs and 20 lbs beef skirt for a cinco de mayo thingy today

was for 120 peeps and was told as I put the 1st run of meat on that lunch needed to be moved ahead 30 mins if I could make it happen so i snapped 1 pic and that is all i had time for

(http://i60.photobucket.com/albums/h27/poimen/20130505_115114_zps11c7569b.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 05, 2013, 08:44:58 PM
for fajitas, sliced 1/4" cross grain for better tenderness
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bookie Pimp on May 05, 2013, 08:54:32 PM
Mr. Supertramp...

I have 2, 2.5lb homegrown briskets in my freezer that need smoking.  We need to make arrangements.

Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 05, 2013, 09:28:53 PM
Mr. Supertramp...

I have 2, 2.5lb homegrown briskets in my freezer that need smoking.  We need to make arrangements.

Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.

will take a look at the calendar tomorrow (that is the wife and she is asleep) and find a date that is available for said manly activities

this is so long as I can drink scotch and don't have to settle for friar fermented water
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bookie Pimp on May 05, 2013, 09:59:18 PM
Mr. Supertramp...

I have 2, 2.5lb homegrown briskets in my freezer that need smoking.  We need to make arrangements.

Please suggest appropriate weekends for a DFWsmokerPAK complete with beer drinking.

will take a look at the calendar tomorrow (that is the wife and she is asleep) and find a date that is available for said manly activities

this is so long as I can drink scotch and don't have to settle for friar fermented water

Beverage of choice is negotiable... Often times I'll stick to beer if there is an extended period of drinking time so as not to black out and risk arrest.

 :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 06, 2013, 12:17:42 AM
for fajitas, sliced 1/4" cross grain for better tenderness

It kills me when people feel the need to use more expensive cuts for fajitas. The dish is basically designed around skirt steak. Marinade it a bit and cut it correctly and you can't make better fajitas.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 06, 2013, 09:12:16 AM
I know right, it's like get a clue dumb people
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 06, 2013, 09:49:42 AM
skirt steak is $7 - $8 a pound in kc
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Emo EMAW on May 06, 2013, 09:51:18 AM
skirt steak is $7 - $8 a pound in kc

Serio?  I think I pay <$4/lb but I go to like a carneceria. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 06, 2013, 09:54:28 AM
yes, it's expensive
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 06, 2013, 01:41:01 PM
Yeah, Sirloin is much cheaper.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Emo EMAW on May 06, 2013, 02:19:06 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 06, 2013, 02:32:19 PM
the Carneceria in my area does sell marinated "steak" for about 3.99/lb.  NOt sure what exactly it is though.  just says steak.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on May 06, 2013, 03:16:57 PM
the Carneceria in my area does sell marinated "steak" for about 3.99/lb.  NOt sure what exactly it is though.  just says steak.

A pet peeve of mine is when cuts of meat aren't labeled.   Never buy the stuff, even if it is good, out of principle... i don't even buy steaks that have advertising slang instead of the actual cut, i.e calling a chuck steak a "flat iron steak"
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 06, 2013, 03:51:32 PM
$7.00/lb for skirt

my gawd what do they charge for strip or filet

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on May 06, 2013, 03:57:03 PM
I made some seriously good steak tacos yesterday with top sirloin.  I made enough for 4 ppl with like $7 of steak(I hardly ever look at weight of cuts).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 06, 2013, 04:00:09 PM
I made some seriously good steak tacos yesterday with top sirloin.  I made enough for 4 ppl with like $7 of steak(I hardly ever look at weight of cuts).

sirloin an make some of the best food out there if you know what you are doing

you sir sound like you know what you are doing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on May 06, 2013, 04:01:22 PM
I made some seriously good steak tacos yesterday with top sirloin.  I made enough for 4 ppl with like $7 of steak(I hardly ever look at weight of cuts).

sirloin an make some of the best food out there if you know what you are doing

you sir sound like you know what you are doing

 :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 06, 2013, 08:20:34 PM
Burgers tonight.   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on May 06, 2013, 10:56:10 PM
smoked a meatloaf last night   :cheers: :lick:

(http://imageshack.us/a/img259/8793/meatloafv.jpg)

(http://imageshack.us/a/img545/9100/meatloaf1.jpg)

(http://imageshack.us/a/img809/592/meatloaf2.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 06, 2013, 11:15:00 PM
the Carneceria in my area does sell marinated "steak" for about 3.99/lb.  NOt sure what exactly it is though.  just says steak.

A pet peeve of mine is when cuts of meat aren't labeled.   Never buy the stuff, even if it is good, out of principle... i don't even buy steaks that have advertising slang instead of the actual cut, i.e calling a chuck steak a "flat iron steak"

Flat iron is a very specific cut from the chuck and it also makes great fajitas.   Also, it great for groups because you can cook the thicker half to mid rare or med and the thinner half will be like med well.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on May 07, 2013, 09:44:29 AM
Maybe it should be, but the use of that term is far from standardized.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Emo EMAW on May 07, 2013, 10:31:11 AM
Does anyone's dad burn like everything?  And it's so common that it's become cute and endearing?   :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 07, 2013, 10:32:48 AM
Does anyone's dad burn like everything?  And it's so common that it's become cute and endearing?   :love:

I bought an egg-like smoker. So far, I've burnt everything.  I can't get the heat low enough. If I shut the vents, it goes out. If I open them it skyrockets.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 07, 2013, 10:36:14 AM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less.  this keeps me around 230 degrees with a full fire ring.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 07, 2013, 10:50:08 AM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less.  this keeps me around 230 degrees with a full fire ring.
Do you leave it open until your coals are ready so it doesn't get too hot?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on May 07, 2013, 11:07:41 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 07, 2013, 12:15:22 PM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less.  this keeps me around 230 degrees with a full fire ring.
Do you leave it open until your coals are ready so it doesn't get too hot?

no.  i light my coals with a chimney starter, pour them into the firebox, put the smoke wood on top of that, replace my plate setter, put a drip pan on the plate setter, put the rack on, and close the lid.  i keep both sets of vents wide open to give the coals a chance to fully ignite, this takes about 5 mins or something.  when the temp on my dome thermometer reaches 270-275, i quickly close the vents to what i said above, like a cm-to half inch on bottom and less than that on top.  the internal temp of the smoker then settles down quickly back to 230-240 and just sets there.

the egg, since it's made of 2 inch ceramic, takes way too long to cool off so it's not good to let it get too hot (beyond smoking temp) when you're bringing it up to smoking temp.  there's probably a lot of different ways to do it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 07, 2013, 12:24:54 PM
on my egg i keep the bottom vent open a bit more than a cm wide, top daisy wheel vent open about the same or less.  this keeps me around 230 degrees with a full fire ring.
Do you leave it open until your coals are ready so it doesn't get too hot?

no.  i light my coals with a chimney starter, pour them into the firebox, put the smoke wood on top of that, replace my plate setter, put a drip pan on the plate setter, put the rack on, and close the lid.  i keep both sets of vents wide open to give the coals a chance to fully ignite, this takes about 5 mins or something.  when the temp on my dome thermometer reaches 270-275, i quickly close the vents to what i said above, like a cm-to half inch on bottom and less than that on top.  the internal temp of the smoker then settles down quickly back to 230-240 and just sets there.

the egg, since it's made of 2 inch ceramic, takes way too long to cool off so it's not good to let it get too hot (beyond smoking temp) when you're bringing it up to smoking temp.  there's probably a lot of different ways to do it.

Ok, thanks. I was getting the temp up to 350 or 400 and then trying to bring the heat down with no success.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 07, 2013, 12:43:45 PM
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. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: BRULL on May 07, 2013, 12:45:08 PM
Can't believe I just now found this thread.

Holy crap there is some nice looking dishes going on in here.

Supertramp, I believe you have the OK Joe's Longhorn smoker, (at least that's what it looks like). I have a Longhorn myself.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 07, 2013, 12:47:27 PM
brull, i'm betting you have a shorthorn.   :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: BRULL on May 07, 2013, 12:55:26 PM
 :curse:

Come on down to Harris County beotch.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on May 07, 2013, 02:29:15 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on May 07, 2013, 03:13:48 PM
Throwing two T-bones on the Weber tonight.  Will also grill up some sweet taters  :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 07, 2013, 03:29:18 PM
Throwing two T-bones on the Weber tonight.  Will also grill up some sweet taters  :drool:

After you grill up those sweet taters, you should just go ahead and yam them up your ass.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on May 07, 2013, 03:31:36 PM
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. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on May 07, 2013, 04:39:23 PM
Absolutely crushed a go at jerk chicken this weekend.

Brine:
Brown Sugar
Garlic (minced)
Salt
Jerk Seasoning
Oil
Water

after brine, give a quick rub of the jerk seasoning. Used some mesquite for smoke (not my first choice, but its what happens when the wife is told to get some wood chips for smoking). Either way the result was a slightly sweet starting point that fluidly moved into a smokey spice that was awesome.

(http://www.justinholman.com/wp-content/uploads/2012/12/lee-corso1.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on May 07, 2013, 04:41:19 PM
Grilling out for the ol lady(human not my pup  :D) tomorrow night and looking for some suggestions. I have 2 chicken breasts dethawed that I would like to use.

Any suggestions on what to do with the chicken besides marinade and throw on the grill?

Any veggie side dishes I could grill?

TIA
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on May 07, 2013, 04:43:45 PM
Very excited to move home for the summer and make some beautiful meat with Papa Meister's smoker  :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on May 07, 2013, 04:45:05 PM
Throwing two T-bones on the Weber tonight.  Will also grill up some sweet taters  :drool:

After you grill up those sweet taters, you should just go ahead and yam them up your ass.
  :ohno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on May 07, 2013, 05:00:59 PM
Grilling out for the ol lady(human not my pup  :D) tomorrow night and looking for some suggestions. I have 2 chicken breasts dethawed that I would like to use.

Any suggestions on what to do with the chicken besides marinade and throw on the grill?

Any veggie side dishes I could grill?

TIA

make kabobs?  :dunno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on May 07, 2013, 05:04:03 PM
Thick?  Some stuffed chicken breasts could seem fancy.  Once you are down to chicken breasts, the playbook is pretty thin
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 07, 2013, 05:22:10 PM
Thick?  Some stuffed chicken breasts could seem fancy.  Once you are down to chicken breasts, the playbook is pretty thin

Stuff em with a basil leaf, some fresh mozzarella, and prosciutto.  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 07, 2013, 05:41:27 PM
Pound them thin, marinate in Italian dressing grill hot and quick.  Asparagus is in season, you could grill some of that or steam or roast.  Maybe a light pasta to go with?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 07, 2013, 06:05:30 PM
Pound them thin, marinate in Italian dressing grill hot and quick.  Asparagus is in season, you could grill some of that or steam or roast.  Maybe a light pasta to go with?

eff the dressing. Grill the chicken, top with crab meat (or crab cakes), asparagus, and bearnaise. Serve with whatever starch you want but a light pasta Luke angel hair or something would be great.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 07, 2013, 06:07:02 PM
Can't believe I just now found this thread.

Holy crap there is some nice looking dishes going on in here.

Supertramp, I believe you have the OK Joe's Longhorn smoker, (at least that's what it looks like). I have a Longhorn myself.

why yes, yes I do

it can make some mighty fine meat when in the right hands

hope to see some of your handywork soon
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on May 09, 2013, 04:04:44 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on May 09, 2013, 04:14:19 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 09, 2013, 04:43:36 PM
yeah, the burgers I had were so effing good.  can't beat it.  How do you guys do it?

I buy ground sirloin, food process some bacon and garlic into a paste.  mix the garcon paste into the meat with minced onion.  Form it into a log and cut half inch patties about 4.5 inches in diameter.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: KSUblumpkin on May 09, 2013, 04:45:38 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on May 09, 2013, 04:47:37 PM
Steak, beer, and good times are on the menu tonight  :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 09, 2013, 06:47:56 PM
yeah, the burgers I had were so effing good.  can't beat it.  How do you guys do it?

I buy ground sirloin, food process some bacon and garlic into a paste.  mix the garcon paste into the meat with minced onion.  Form it into a log and cut half inch patties about 4.5 inches in diameter.

i use ground sirloin and mix in a little bit (not a lot) of dale's steak seasoning.  crap looks like this-

(http://www.kevinandamanda.com/recipes/images/dales.jpg)

and it's great on my burgers.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 09, 2013, 06:58:51 PM
Where'd you get it
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on May 09, 2013, 07:30:17 PM
1 tbsp, 1220mg/51% rdv sodium.  they recommend 2tbsp in their burger recipe.

anyone know a good cardiologist in kcmo? :lol:
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 09, 2013, 08:45:16 PM
Where'd you get it
hen house, price chopper, etc
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 09, 2013, 08:46:16 PM
tons of salt, very strong stuff.  I use 2 caps in a pound and quarter of meat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on May 09, 2013, 09:01:58 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 10, 2013, 07:10:31 PM
Doing some smoking while camping at Milford this weekend.    :excited:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 10, 2013, 08:07:30 PM
sounds awesome.  what's on the menu?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 10, 2013, 08:35:33 PM
sounds awesome.  what's on the menu?

Just doing a small butt and some ribs, nothing complicated. Another guy is bringing his electric and doing ribs too. Then a Breakfast fatty in the morning.  :lick:
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on May 10, 2013, 08:52:32 PM

Doing some smoking while camping at Milford this weekend.    :excited:

so are you parking in leonardville and walking the smoker there or are you building your own on site?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 10, 2013, 09:18:14 PM

Doing some smoking while camping at Milford this weekend.    :excited:

so are you parking in leonardville and walking the smoker there or are you building your own on site?

 :dunno: This post is over my head.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 10, 2013, 09:22:00 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke

gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on May 10, 2013, 10:01:31 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke

gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch

My goodness I want to be your best friend  :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on May 10, 2013, 10:20:34 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke

gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch

 :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 10, 2013, 10:21:27 PM
guiz guiz move to dallas and we shall feast every weekend
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 10, 2013, 10:34:33 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke

gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch



all that is going to take 12 hours :dubious:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 10, 2013, 10:36:24 PM
have 28 lbs of brisket and 12 lbs of pork butt on for a 14 hour smoke

gonna throw a 3 lb bone in ribeye roast on at about 8 in the morning so it will be finished for lunch



all that is going to take 12 hours :dubious:


i think i said 14 hours

what's your concern
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 10, 2013, 10:37:44 PM
my bad.  how big is your cooker?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 10, 2013, 10:39:10 PM
my bad.  how big is your cooker?

That's the white midwesterny equivalent of a dick measuring contest.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on May 10, 2013, 10:40:33 PM
my bad.  how big is your cooker?

That's the white midwesterny equivalent of a dick measuring contest.

 :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 10, 2013, 10:42:27 PM
my bad.  how big is your cooker?

big enough to house all the meat mentioned for the 14 hour run with room to spare for the ribeye roast to be tossed on in the morning
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 11, 2013, 12:01:35 AM
(http://i60.photobucket.com/albums/h27/poimen/20130510_224358_zpsfaba7326.jpg) (http://s60.photobucket.com/user/poimen/media/20130510_224358_zpsfaba7326.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on May 11, 2013, 12:03:33 AM
(http://i60.photobucket.com/albums/h27/poimen/20130510_224358_zpsfaba7326.jpg) (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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 11, 2013, 12:10:09 AM
I double dog dare you to do it bones

I polished off a bottle of wine and now its on to scotch
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on May 11, 2013, 12:12:51 AM
I double dog dare you to do it bones

I polished off a bottle of wine and now its on to scotch

You've convinced me. A little snack, finish the just-opened beer...and then a scotch (or two) to cap it all off.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 11, 2013, 12:14:05 AM
 :horrorsurprise: :drink: :bill:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on May 11, 2013, 12:25:17 AM

 :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 16, 2013, 12:35:37 PM
I think I just ate the best BBQ I've ever had in my life. Dallas BBQ is usually mediocre at best.... this was fantastic.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on May 16, 2013, 01:21:17 PM
I think I just ate the best BBQ I've ever had in my life. Dallas BBQ is usually mediocre at best.... this was fantastic.

well where? (don't be afraid)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 16, 2013, 01:22:24 PM
I think I just ate the best BBQ I've ever had in my life. Dallas BBQ is usually mediocre at best.... this was fantastic.

well where? (don't be afraid)

The Pecan Lodge located at the Farmer's Market in downtown Dallas.

http://www.pecanlodge.com/
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 02:22:17 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20130527_071312_1_zps31727523.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130527_125514_zps5f7cd632.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130527_125505_zpscdf8ea35.jpg) (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)

(http://i60.photobucket.com/albums/h27/poimen/20130527_131236_zps562e4a6a.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130527_131552_zpsf6c4ed40.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 02:27:56 PM
oh, and happy memorial day you princes of manhattan, knights of emaw
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 02:34:53 PM
Since you guys are clearly all badasses in the world of bbq, give me some basic info on smoking ribs. My dad has a Traeger that he loves using but his ribs are nothing special at all...  Generally tough/chewy exterior surrounding a decently moist/flavorful interior. Also, the skin on his chicken is like shoe leather. TIA!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 02:37:58 PM
so are you talking beef ribs or poor people ribs (pork)

also, move the chicken to direct heat briefly at the end to crispen the skin up
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 27, 2013, 02:42:59 PM
ribs

(http://img829.imageshack.us/img829/1434/26884310151655786767700.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 02:46:33 PM
 :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 02:55:34 PM
so are you talking beef ribs or poor people ribs (pork)

also, move the chicken to direct heat briefly at the end to crispen the skin up

Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on May 27, 2013, 03:01:20 PM


(http://i60.photobucket.com/albums/h27/poimen/20130527_131552_zpsf6c4ed40.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_131552_zpsf6c4ed40.jpg.html)


this looks rough ridin' phenomenal  :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 03:06:57 PM
so are you talking beef ribs or poor people ribs (pork)

also, move the chicken to direct heat briefly at the end to crispen the skin up

Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.

my bad, when I hear someone say shoe leather I think really really chewy

if that's the case, I'd advise lowering the heat or moving to indirect heat, even possibly a water pan underneath the bird

also, brine poultry unless you are a crack whiz on the smoker; brining is a long soak with mucho salt to help inject moisture into the bird.  don't worry, for reasons of science it doesn't add saltiness to the bird, just moisture

also, bacon wrapping is pretty delicious and although i might consider it a training wheel it is still delicious and i would eat it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 03:07:56 PM

this looks rough ridin' phenomenal  :drool:

i'm blushing really hard now i promise but it might be the vino just letting you know
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 05:56:10 PM
so are you talking beef ribs or poor people ribs (pork)

also, move the chicken to direct heat briefly at the end to crispen the skin up

Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.

my bad, when I hear someone say shoe leather I think really really chewy

if that's the case, I'd advise lowering the heat or moving to indirect heat, even possibly a water pan underneath the bird

also, brine poultry unless you are a crack whiz on the smoker; brining is a long soak with mucho salt to help inject moisture into the bird.  don't worry, for reasons of science it doesn't add saltiness to the bird, just moisture

also, bacon wrapping is pretty delicious and although i might consider it a training wheel it is still delicious and i would eat it

The shoe leather thing probably wasn't the best analogy. I'll try to talk him into the brining, not sure if he'll be down or not. He usually seems to smoke on the medium setting, which seems to be around 250,  so we need to monkey around with different temps for periods of time.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on May 27, 2013, 05:58:23 PM
let me know when you step up to an E-330, bro
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on May 27, 2013, 06:02:35 PM
more like alexander superchef.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on May 27, 2013, 06:03:05 PM
ribs

(http://img829.imageshack.us/img829/1434/26884310151655786767700.jpg)

do u have the plate setter? If so give review plz.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on May 27, 2013, 06:03:17 PM
ribs

(http://img829.imageshack.us/img829/1434/26884310151655786767700.jpg)

clams and my mom use the same grill
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 27, 2013, 06:09:12 PM
ribs

(http://img829.imageshack.us/img829/1434/26884310151655786767700.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on May 27, 2013, 06:10:58 PM
ribs

(http://img829.imageshack.us/img829/1434/26884310151655786767700.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 27, 2013, 06:13:36 PM
clams and my mom use the same grill

So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on May 27, 2013, 06:47:27 PM
 :sdeek:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on May 27, 2013, 07:38:19 PM
clams and my mom use the same grill

So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.

what kind of person do you think clams is?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 07:45:01 PM
clams and my mom use the same grill

So, you're saying clams is currently at your's mom's place? Wonder what they're doing for the hours it takes to smoke those ribs. Probably watching Jeopardy.

what kind of person do you think clams is?

QFT.  It's not like we're taking about fanning here.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 27, 2013, 08:43:54 PM
Since you guys are clearly all badasses in the world of bbq, give me some basic info on smoking ribs. My dad has a Traeger that he loves using but his ribs are nothing special at all...  Generally tough/chewy exterior surrounding a decently moist/flavorful interior. Also, the skin on his chicken is like shoe leather. TIA!

your dad is over cooking them.  probably too high heat and then foiling.

does he do spares or baby backs?  big difference.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 08:52:33 PM
Since you guys are clearly all badasses in the world of bbq, give me some basic info on smoking ribs. My dad has a Traeger that he loves using but his ribs are nothing special at all...  Generally tough/chewy exterior surrounding a decently moist/flavorful interior. Also, the skin on his chicken is like shoe leather. TIA!

your dad is over cooking them.  probably too high heat and then foiling.

does he do spares or baby backs?  big difference.

Yes and yes on the first points. I think they're spares,,,  Not real sure about the difference.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on May 27, 2013, 08:55:37 PM
I'm still :sdeek: that pork ribs are for poors.  All this time I thought they were far superior.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on May 27, 2013, 08:56:20 PM
I'm still :sdeek: that pork ribs are for poors.  All this time I thought they were far superior.

Pork ribs are rough ridin' amazing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 08:59:33 PM
guiz it was just a joke guiz

pork ribs are good too i was only wine talking
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on May 27, 2013, 09:00:32 PM
3-2-1 method for ribs and you can't go wrong.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 27, 2013, 09:05:17 PM
3-2-1 method for ribs and you can't go wrong.

depends on temp and cooker.  but in general they will not be terrible.  I'm more 3 1 1.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on May 27, 2013, 09:07:51 PM
3-2-1 method for ribs and you can't go wrong.

depends on temp and cooker.  but in general they will not be terrible.  I'm more 3 1 1.
Traeger and 225 - 250
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 09:07:51 PM
but turned out pretty good for the pulled pork

(http://i60.photobucket.com/albums/h27/poimen/20130527_162936_zps90936b35.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_162936_zps90936b35.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130527_162958_zps3e275e10.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_162958_zps3e275e10.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130527_163524_zpsc0976bc5.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_163524_zpsc0976bc5.jpg.html)

chuck roast was spot on and the chili was the tits

(http://i60.photobucket.com/albums/h27/poimen/20130527_162359_zpsd59373ab.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_162359_zpsd59373ab.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130527_162602_zps1bca5328.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130527_154419_zps91bc24cd.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_154419_zps91bc24cd.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130527_155255_1_zpse33be2d3.jpg) (http://s60.photobucket.com/user/poimen/media/20130527_155255_1_zpse33be2d3.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130527_171323_zps77febd8d.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 27, 2013, 09:12:57 PM
looks awesome AST
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 27, 2013, 09:16:56 PM
looks awesome AST

 :blush:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 09:38:42 PM
3-2-1 method for ribs and you can't go wrong.

Please elaborate so I don't have to read this entire thread.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 27, 2013, 09:41:52 PM
3 hours on smoke, 2 hours wrapped in foil, 1 hour unwrapped.


Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on May 27, 2013, 09:42:08 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on May 27, 2013, 09:42:21 PM
3-2-1 method for ribs and you can't go wrong.

Please elaborate so I don't have to read this entire thread.

Just 3 then 2 then 1 brotha
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 27, 2013, 09:43:27 PM
JT you should look around on the bbqbrethren website.  It is searchable and has tons of great info.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 27, 2013, 11:16:37 PM
Thanks for the help dudes.  :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 28, 2013, 07:57:26 AM
OK alexander supertramp, i gotta embarrassing question.

Does Rosemary taste good? I mean, i can't ever say i specially know how it works for BBQ. And by the looks of it, you have a lot worked into your stuff. tia
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 28, 2013, 08:42:09 AM
i hate rosemary #garbage #sluts #crap
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 28, 2013, 09:06:55 AM
OK alexander supertramp, i gotta embarrassing question.

Does Rosemary taste good? I mean, i can't ever say i specially know how it works for BBQ. And by the looks of it, you have a lot worked into your stuff. tia

I do not use any sugar or tomato based sauces with my beef bbq so it works out really well

For a "sauce" I just use beef drippings

If I was doing k.c. style bbq then I would be wary of the rosemary but I am doing tramp style bbq which is finding ingredients that enhance the flavor of the cut of meat and the smoke instead of just blanketing everything with the same sauce and sugar concoction

And to clams point, food is about preference as some people don't care for rosemary.  I will say thqt on numerous occasions though I've heard the same thing from people at the start of a feast only to have them book me for their next party once they'd tried my Q
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 28, 2013, 09:15:47 AM
hmm. ok. i guess there's only one way to find out. Thx alexander superchef.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on May 28, 2013, 10:06:31 AM
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).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on May 28, 2013, 12:35:56 PM
chicken boobs

 :dubious:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 28, 2013, 01:46:27 PM
3-2-1 method for ribs and you can't go wrong.

depends on temp and cooker.  but in general they will not be terrible.  I'm more 3 1 1.
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 28, 2013, 02:08:52 PM
a lot of people leave the membrane on the rib (jackstack and woodyard both do).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 28, 2013, 03:32:58 PM
yeah, it will render away if you keep it at 225 ish.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 28, 2013, 03:35:36 PM
well, it doesn't really render away, it stays there.  when your ribs are done it pulls right off. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on May 28, 2013, 05:45:02 PM
Grilled some boulevard pale ale brats last night. They were pretty good.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on May 28, 2013, 05:55:43 PM
rosemary is awesome.  a top five herb.



i would like to eat an ast-prepared feast of meats.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on May 28, 2013, 06:30:23 PM
yeah, it will render away if you keep it at 225 ish.

You don't know what you're talking about.  Maybe watch some diners, drive ins and dives and get up to speed
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 28, 2013, 06:35:24 PM
rosemary is awesome.  a top five herb.



i would like to eat an ast-prepared feast of meats.

Maybe somday we shall pak together and meats shall be feasted upon, friend
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 30, 2013, 01:44:27 PM
Delicious.


Sent from my SAMSUNG-SGH-I717 using Tapatalk 2



[attachment deleted by admin]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on May 30, 2013, 01:46:21 PM
Delicious.


Sent from my SAMSUNG-SGH-I717 using Tapatalk 2

Oh man that looks good!   :drool:

Where would those delicious looking ribs be from?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on May 30, 2013, 01:52:54 PM
Delicious.


Sent from my SAMSUNG-SGH-I717 using Tapatalk 2

Oh man that looks good!   :drool:

Where would those delicious looking ribs be from?

Pecan Lodge in Dallas. Waited in line for over an hour and a half.  Totally worth it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on May 30, 2013, 01:55:40 PM
Delicious.


Sent from my SAMSUNG-SGH-I717 using Tapatalk 2

Oh man that looks good!   :drool:

Where would those delicious looking ribs be from?

Pecan Lodge in Dallas. Waited in line for over an hour and a half.  Totally worth it.

Will have to try next time I'm in Dallas.  Only place I've had ribs at in Dallas was Sonny Bryans.  I thought they were pretty good.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on May 31, 2013, 02:57:37 AM
well, it doesn't really render away, it stays there.  when your ribs are done it pulls right off.

Even if you're only doing 5 hours? I've seen enough Alton Brown shows to understand how collagen reacts under heat and moisture but I have no idea if that will happen with the 321 method...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 31, 2013, 07:58:54 AM
that's not collagen
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: michigancat on May 31, 2013, 08:04:25 AM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!

:cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on May 31, 2013, 08:16:00 AM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!

:cheers:

god it was great  :D

 :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on May 31, 2013, 10:37:37 AM
gonna give brisket another go tomorrow on a traeger, previous efforts have been awful.  any pro tips?  do I need to be injecting?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 31, 2013, 10:44:46 AM
where could i get a packer brisket in MHK?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on May 31, 2013, 11:16:03 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on May 31, 2013, 11:29:13 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on May 31, 2013, 01:36:35 PM
gonna give brisket another go tomorrow on a traeger, previous efforts have been awful.  any pro tips?  do I need to be injecting?

don't just cook the flat, find a brisket with the point attached.  have the butcher hold it up in the middle so that both ends can drop, the better briskets's ends will drop farther than the ones loaded with collagen which will be stiffer.  if you can, by choice grade. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 31, 2013, 01:55:39 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: michigancat on May 31, 2013, 02:01:23 PM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!

:cheers:

god it was great  :D

 :cheers:

I wish I hadn't binged on the chicken and ribs for lunch from the same smoker that day. :sdeek:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on May 31, 2013, 02:05:57 PM
I chowed down on some great smoked prime rib last weekend. puniraptor did, too!

:cheers:

god it was great  :D

 :cheers:

I wish I hadn't binged on the chicken and ribs for lunch from the same smoker that day. :sdeek:

woah  a premium secret invite only lunch
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 31, 2013, 02:28:01 PM
where could i get a packer brisket in MHK?

(http://metaldetectingforum.com/images/smilies/impatient2.gif)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 31, 2013, 02:30:41 PM
hyvee
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: one time gella on May 31, 2013, 02:36:09 PM
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/)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on May 31, 2013, 02:41:41 PM
hyvee should have solid quality.  Does MHK have a sams?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on May 31, 2013, 02:42:37 PM
hyvee should have solid quality.  Does MHK have a sams?

No. Salina or Topeka.

a Packer might be over my head anyway.

T-Y
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: one time gella on May 31, 2013, 02:45:10 PM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 31, 2013, 04:26:04 PM
hyvee should have solid quality.  Does MHK have a sams?

No. Salina or Topeka.

a Packer might be over my head anyway.

T-Y

Packers are easier to cook than just the flats fwiw

They have the fat in them that your brisket craves
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ew2x4 on May 31, 2013, 04:28:54 PM
Grilled ahi steaks last night. They had a spicy rub on it. Perfect.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kitten_mittons on May 31, 2013, 04:50:11 PM
AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on May 31, 2013, 11:54:09 PM
AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.

I think this is a splendid idea but the logistics are shitty as I reside in Dallas and will be nowhere near Fatty Fest and am only scheduled to be in Kansas 4 days this summer, all spent at a remote private lake near La Cygne

would be hard for me to hold up to my end of the bargain unless the winner resides or wanted the payoff in the metro
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 01, 2013, 10:34:32 AM
that's not collagen

Yeah, I misread that. I thought he was talking about the bones pulling right off...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on June 01, 2013, 10:08:25 PM
AST, you should auction off a catered bbq dinner for 4 arty Fatty Fest.

I think this is a splendid idea but the logistics are shitty as I reside in Dallas and will be nowhere near Fatty Fest and am only scheduled to be in Kansas 4 days this summer, all spent at a remote private lake near La Cygne

would be hard for me to hold up to my end of the bargain unless the winner resides or wanted the payoff in the metro
tcu tailgate in 14 for sure,  Austin in 13?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Rams on June 02, 2013, 11:43:03 AM
anybody have any experience with the bradley electric smoker? got pretty good reviews and looks super easy to use.  :dunno:

(http://www.empowernetwork.com/bbgc24/files/2012/04/bradley-smoker.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 02, 2013, 04:24:06 PM
Skirt steak, chicken breasts, bell peppers, and onions.  Homemade guacamole and pico. Bomb ass fajitas.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on June 02, 2013, 04:27:20 PM
hyvee should have solid quality.  Does MHK have a sams?

No. Salina or Topeka.

a Packer might be over my head anyway.

T-Y


no.  like ast said, packers are easier.  flats suck balls.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on June 07, 2013, 05:36:19 PM
Here is some cheese I cold smoked today.  There is cheddar, Colby, and Pepper Jack.  I'm getting ready to vacuum seal it so that it can be enjoyed on the 4th of July. Has anyone does cheese before?   

(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/600209_10200570645807086_1051110724_n.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 07, 2013, 09:05:11 PM
Here is some cheese I cold smoked today.  There is cheddar, Colby, and Pepper Jack.  I'm getting ready to vacuum seal it so that it can be enjoyed on the 4th of July.

That looks yummy!  I have done some but the total amount does not equal what you have in that one picture.
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Pete on June 07, 2013, 09:31:17 PM
anybody have any experience with the bradley electric smoker? got pretty good reviews and looks super easy to use.  :dunno:

(http://www.empowernetwork.com/bbgc24/files/2012/04/bradley-smoker.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 07, 2013, 09:59:18 PM
anybody have any experience with the bradley electric smoker? got pretty good reviews and looks super easy to use.  :dunno:

(http://www.empowernetwork.com/bbgc24/files/2012/04/bradley-smoker.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 09, 2013, 08:03:39 PM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on June 09, 2013, 08:07:18 PM
What kind of steak did you use
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 09, 2013, 08:08:23 PM
i use skirt steak
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on June 09, 2013, 09:20:18 PM
thx for the recipe - will cook this week
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 09, 2013, 09:26:46 PM
thx for the recipe - will cook this week

 :emawkid:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on June 09, 2013, 09:34:12 PM
Pictures or didn't happen.  Also why we're you cooking for 100 people?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 09, 2013, 09:43:27 PM
Pictures or didn't happen.  Also why we're you cooking for 100 people?

people pay me to make food for them
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on June 09, 2013, 10:36:51 PM


Sent from my SCH-I545 using Tapatalk 2



[attachment deleted by admin]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on June 09, 2013, 10:38:32 PM
did you cook those things while they were still alive?   :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 10, 2013, 02:37:12 AM
Soy sauce seems pretty gross in a marinade for fajitas.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 10, 2013, 06:33:45 AM
Soy sauce seems pretty gross in a marinade for fajitas.

Then by all means don't use it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on June 10, 2013, 09:43:32 AM
Has anyone does cheese before?   

Yes.  I've done cheddar, gouda, and mozzarella.  On my wsm at 80-85 degrees for about an hour.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on June 10, 2013, 09:48:41 AM
Has anyone done cheese before?   

Yes.  I've done cheddar, gouda, and mozzarella.  On my wsm at 80-85 degrees for about an hour.

I really wanted to smoke some Gouda but was unable to find any at Dillions.  Maybe next time.  Also I smoked mine for almost 3 hours.  Everything I read says 3 is the magic number.  Why do you only go an hour?  Is the smoke flavor to strong?  I hope I didn't mess mine up on my first attempt.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on June 10, 2013, 10:37:22 AM
I've heard these things work great for cold smoking

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on June 10, 2013, 01:30:41 PM
I really wanted to smoke some Gouda but was unable to find any at Dillions.  Maybe next time.  Also I smoked mine for almost 3 hours.  Everything I read says 3 is the magic number.  Why do you only go an hour?  Is the smoke flavor to strong?  I hope I didn't mess mine up on my first attempt.

You probably didn't mess anything up.  I had done some research on smoking cheese on virtualweberbullet.com and they suggested smoking from 1/2 to 1 hour due the the fat in cheese being very efficient in picking up smoke flavors.  I don't know.  My cheeses ended up pretty smokey, but not overpoweringly so.  Try some and find report back.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on June 10, 2013, 02:14:20 PM
Pictures or didn't happen.  Also why we're you cooking for 100 people?

people pay me to make food for them

as they should.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 10, 2013, 02:59:56 PM
Pictures or didn't happen.  Also why we're you cooking for 100 people?

people pay me to make food for them

as they should.



 :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 10, 2013, 03:34:31 PM
I really wanted to smoke some Gouda but was unable to find any at Dillions.  Maybe next time.  Also I smoked mine for almost 3 hours.  Everything I read says 3 is the magic number.  Why do you only go an hour?  Is the smoke flavor to strong?  I hope I didn't mess mine up on my first attempt.

You probably didn't mess anything up.  I had done some research on smoking cheese on virtualweberbullet.com and they suggested smoking from 1/2 to 1 hour due the the fat in cheese being very efficient in picking up smoke flavors.  I don't know.  My cheeses ended up pretty smokey, but not overpoweringly so.  Try some and find report back.

Makes sense, fats do absorb odors very well. Also, pretty much every Dillons I've been to has gouda in the deli. Ask the deli person, they should have several varieties to slice up but they can also just cut off whatever sized piece you need.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on June 10, 2013, 04:27:13 PM
how do you cold smoke cheese?  light one chunk of wood on fire?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on June 10, 2013, 04:52:54 PM
how do you cold smoke cheese?  light one chunk of wood on fire?

in essence, yes, that is one option.   Use indirect heat, use only a briquet or two in a chip box, or use a cold smoker setup like I posted above.   Gotta keep it under 90 degrees.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on June 10, 2013, 04:56:48 PM
smoked some cheese in my microwave yesterday on top of some tostitos.

(http://i.imgur.com/zSGctaA.jpg)
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: felix rex on June 13, 2013, 08:50:58 AM
I made supertramp's fajitas. They were rough ridin' amazing. Can't get a skirt here, so used a flank. Marinated around 24 hrs. No soy, but just because I didn't have any. Grilled it on high heat 4-5 min each side (45 oz cut).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on June 13, 2013, 10:07:32 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 15, 2013, 08:27:14 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 15, 2013, 08:30:01 AM
I made supertramp's fajitas. They were rough ridin' amazing. Can't get a skirt here, so used a flank. Marinated around 24 hrs. No soy, but just because I didn't have any. Grilled it on high heat 4-5 min each side (45 oz cut).

Oh man my knees are weak and I have butterflies in my stomach

Thanks bro   :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 15, 2013, 09:58:31 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20130615_184309_zpsc1f3d0cc.jpg)

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)

(http://i60.photobucket.com/albums/h27/poimen/20130615_185808_zps3dec6a42.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on June 15, 2013, 10:09:35 PM
 :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on June 15, 2013, 10:18:01 PM
have never had luck with beef ribs.  Those look great
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 15, 2013, 10:39:50 PM
have never had luck with beef ribs.  Those look great

thank you, 1 hour at 300, 5 hours at 225

also, really high quality from central market so I'm sure it made a difference
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on June 16, 2013, 12:05:09 AM
alexander superchef's posts should be separated out into a meat porn thread.    :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on June 16, 2013, 12:07:43 AM
alexander superchef's posts should be separated out into a meat porn thread.    :lick:

 :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 16, 2013, 12:08:51 AM
alexander superchef's posts should be separated out into a meat porn thread.    :lick:

I would toot my own horn to his food.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 16, 2013, 07:56:21 AM
Hey guys I'm a man of the people and with my people I'd like to stay

Thanks for the props doe
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on June 17, 2013, 10:02:23 AM
Moving from the Traeger to one of these. Really like doing ribs and need the volume.

(http://i.walmartimages.com/i/p/00/09/44/28/26/0009442826435_180X180.jpg)

(http://www.smokingmeatforums.com/content/type/61/id/207110/width/350/height/700/flags/LL)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on June 17, 2013, 10:45:20 AM
anyone have any good bean recipes for putting on the smoker?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mrs. Gooch on June 17, 2013, 10:46:04 AM
I have a Traeger for sale if anyone is interested.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on June 17, 2013, 10:49:42 AM
I have a Traeger for sale if anyone is interested.
what model?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mrs. Gooch on June 17, 2013, 10:50:41 AM
I have a Traeger for sale if anyone is interested.

I'm pretty sure it makes the best ribs in Wichita or KC.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mrs. Gooch on June 17, 2013, 10:57:21 AM
I have a Traeger for sale if anyone is interested.
what model?

[attachment deleted by admin]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on June 17, 2013, 11:01:42 AM
I have a Traeger for sale if anyone is interested.
what model?

LOL...now I see why you were light on the details...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mrs. Gooch on June 17, 2013, 11:09:41 AM
I have a Traeger for sale if anyone is interested.
what model?

LOL...now I see why you were light on the details...

Actually I think it is the Junior.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on June 17, 2013, 03:47:55 PM
anyone have any good bean recipes for putting on the smoker?

http://eggheadforum.com/discussion/906152/last-weekend-s-cowboy-beans-rib-eye

and, of course-

http://www.foodnetwork.com/recipes/jack-stack-barbecue-beans-recipe/index.html
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on June 17, 2013, 04:50:52 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken?  :grin:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 17, 2013, 08:34:51 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 17, 2013, 08:56:12 PM
that sounds delicious jtksu

on another note, I just sent off an email in regards to my largest possible gig to date  :pray:

a wedding with 150 peeps in Stillwater in September  :ohno:

i have the nervous farts and I can't stop hitting refresh on my email browser  :runaway:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on June 17, 2013, 08:57:59 PM
that sounds delicious jtksu

on another note, I just sent off an email in regards to my largest possible gig to date  :pray:

a wedding with 150 peeps in Stillwater in September  :ohno:

i have the nervous farts and I can't stop hitting refresh on my email browser  :runaway:

i want to go to there
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: scottwildcat on June 17, 2013, 09:00:33 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken?  :grin:

I will skip class on a random friday and we will have a BBQ showdown.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 17, 2013, 09:02:28 PM
that sounds delicious jtksu

on another note, I just sent off an email in regards to my largest possible gig to date  :pray:

a wedding with 150 peeps in Stillwater in September  :ohno:

i have the nervous farts and I can't stop hitting refresh on my email browser  :runaway:

i want to go to there

there's still time

befriend an osu alumn from ft worth named penguin the duck and get yourself on the list
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 17, 2013, 09:03:52 PM
that sounds delicious jtksu

on another note, I just sent off an email in regards to my largest possible gig to date  :pray:

a wedding with 150 peeps in Stillwater in September  :ohno:

i have the nervous farts and I can't stop hitting refresh on my email browser  :runaway:

Awesome dude!  Don't worry bro, you're gonna do great.   Also, we currently own Oklahoma so they can't talk any crap.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 17, 2013, 09:13:08 PM


Awesome dude!  Don't worry bro, you're gonna do great.   Also, we currently own Oklahoma so they can't talk any crap.

 :)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on June 18, 2013, 08:43:53 AM
anyone have any good bean recipes for putting on the smoker?

http://eggheadforum.com/discussion/906152/last-weekend-s-cowboy-beans-rib-eye

and, of course-

http://www.foodnetwork.com/recipes/jack-stack-barbecue-beans-recipe/index.html

How hot/long do you put these on the smoker for? TIA
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on June 18, 2013, 07:07:10 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken?  :grin:

I will skip class on a random friday and we will have a BBQ showdown.

Pfft good luck, Topeka.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on June 18, 2013, 07:51:07 PM
Bought some lobster tails at the store and am about to throw them on the grill with some kale.

Pics to come
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on June 18, 2013, 08:18:59 PM
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]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 18, 2013, 08:46:18 PM
 :love: :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: scottwildcat on June 18, 2013, 10:36:15 PM
I don't have classes on friday next semester, so I plan on using those fridays for upping my tailgate game. Ribs, pulled pork, maybe some chicken?  :grin:

I will skip class on a random friday and we will have a BBQ showdown.

Pfft good luck, Topeka.

 :comehere:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on June 19, 2013, 08:13:27 PM
I had a grilled kale salad today!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Shacks on June 19, 2013, 09:34:13 PM
I'm going to grill some bone-in chicken tomorrow night.  I always eff up chicken on the grill.  Advice for heat and time?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 19, 2013, 09:35:51 PM
I had a grilled kale salad today!

Not a big kale fan. I think I've been eating the wrong stuff.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AbeFroman on June 19, 2013, 09:45:45 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON  :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on June 19, 2013, 09:50:57 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON  :drool:

I was literally talking about this today with my boss. He swears it's pretty much the best thing ever. Excited to hear about your experience.  (Also, I thought his weeklong process sounded extreme but I guess it's not.)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on June 19, 2013, 09:57:07 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on June 19, 2013, 10:00:58 PM
pssst, hey ben ji, they're talking about kale again
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 19, 2013, 11:02:37 PM
I'm going to grill some bone-in chicken tomorrow night.  I always eff up chicken on the grill.  Advice for heat and time?

Put in a brine tonite, use 1 cup salt for every gallon of water and add whatever seasoning/spices you want

Then put on really low heat (I do 225) until it is almost done, then switch to high heat to crisp the skin
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 19, 2013, 11:03:24 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON  :drool:

Am expecting a photo diary of your journey
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on June 19, 2013, 11:07:51 PM
I'm going to grill some bone-in chicken tomorrow night.  I always eff up chicken on the grill.  Advice for heat and time?

Put in a brine tonite, use 1 cup salt for every gallon of water and add whatever seasoning/spices you want

Then put on really low heat (I do 225) until it is almost done, then switch to high heat to crisp the skin

Also, don't be afraid to burn it a little on the bone side down (for breasts), no one eats the bone side anyways and its a good way to get heat into the meat quickly.   For dark meat just heat it evenly, its impossible to F up.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on June 20, 2013, 09:46:41 AM
pssst, hey ben ji, they're talking about kale again

I absolutely love me some kale.

Usually just coat it in Olive oil and use lemon pepper seasoning. Will have to try out the onion salt/red pepper flakes next time I cook some.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 20, 2013, 11:08:28 AM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AbeFroman on June 20, 2013, 12:59:23 PM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON  :drool:

I was literally talking about this today with my boss. He swears it's pretty much the best thing ever. Excited to hear about your experience.  (Also, I thought his weeklong process sounded extreme but I guess it's not.)

It's fairly boring at first. We already got the brine together as well as the Prague chowder. It usually sits for a full 7 days, but sometimes we have to go 8 to 9 (flipping the bag every other day). Some people go even more I guess. Basically, let it cure until it's firm and has lost a lot of water. We smoke it at a low temp and bring the internal temp to 140F.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 21, 2013, 10:51:13 PM
welp, picked up 32 ballpark beef franks, 18 brats, 5 lb hamburger for my wife's birthday/pool party

nothing fancy but still getting some grill time in
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: deputy dawg on June 21, 2013, 11:05:51 PM
Just got back from the Lenexa BBQ festival.  Got some new "Bier" microbrew, and some awesome pulled pork.   :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on June 21, 2013, 11:10:25 PM
welp, picked up 32 ballpark beef franks, 18 brats, 5 lb hamburger for my wife's birthday/pool party

nothing fancy but still getting some grill time in

would still smash

(the food)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on June 22, 2013, 12:36:52 AM
Just got back from the Lenexa BBQ festival.  Got some new "Bier" microbrew, and some awesome pulled pork.   :lick:

Was there. Great time, as always.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 22, 2013, 11:55:58 AM
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

(http://i60.photobucket.com/albums/h27/poimen/20130622_112044_zps81fe24ff.jpg) (http://s60.photobucket.com/user/poimen/media/20130622_112044_zps81fe24ff.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: GoodForAnother on June 22, 2013, 12:04:54 PM
tramp when I move to dfw can I be your bbq assistant/taste tester
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 22, 2013, 12:12:08 PM
tramp when I move to dfw can I be your bbq assistant/taste tester

I have already turned no less than 372 people down for that position in anticipation of the future event of which you speak
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on June 22, 2013, 12:43:08 PM
I got a Boos block for my birthday last year.  Feels pretty elite carving up delicious meats on it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 23, 2013, 10:01:29 PM
was talking amongst some peeps and the discussion turned to brisket and if the meat accepts smoke flavor over 140 degrees

i decided i would offer up a brisket point and find out

i baked it to 140 degrees internal temp and then on to the smoker

(http://i60.photobucket.com/albums/h27/poimen/20130623_184105_zps94985334.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130623_193956_zps085eaceb.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/photo6_zps59b7a01c.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on June 23, 2013, 10:15:13 PM
was talking amongst some peeps and the discussion turned to brisket and if the meat accepts smoke flavor over 140 degrees

i decided i would offer up a brisket point and find out

i baked it to 140 degrees internal temp and then on to the smoker

(http://i60.photobucket.com/albums/h27/poimen/20130623_184105_zps94985334.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130623_193956_zps085eaceb.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/photo6_zps59b7a01c.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 23, 2013, 10:27:13 PM



that whole burning down the fence thing seemed kind of dicey.  :ohno:

yeah, it was pretty exciting

it looked a bunch worse when I walked outside and the flames were at eye level and just as wide with the wind whipping it and such

i got a huge adrenaline rush and I could only make it about 2 days as a firefighter before my heart would explode

man, those firefighter guys are nails, i tell you what
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on June 23, 2013, 10:36:25 PM
also, the brisket is funny cause it almost looks like it has a smoke ring but still no smoke flavor? camera?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on June 23, 2013, 10:37:36 PM
i would almost think the opposite would be true.  I had heard that smoke particles bond more easily to dry surfaces than a wet one, so you'd think above 140F that with all the juices running out that it would be more difficult to acquire any smoky flavors in the meat.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on June 23, 2013, 10:44:17 PM
i would almost think the opposite would be true.  I had heard that smoke particles bond more easily to dry surfaces than a wet one, so you'd think above 140F that with all the juices running out that it would be more difficult to acquire any smoky flavors in the meat.

that's what he said except it has nothing to do with surface wetness/dryness or juices running out
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 23, 2013, 10:45:49 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 23, 2013, 10:46:47 PM
also, the brisket is funny cause it almost looks like it has a smoke ring but still no smoke flavor? camera?


No, it did have a ring
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on June 24, 2013, 09:58:30 AM
Started curing some pork belly today, will hopefully be smoking it in a week. BACON  :drool:

YES. what are you using to cure it? are you one of the lucky people that have the perfect basement?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 28, 2013, 05:33:37 PM
AbeFroman how is the pork belly coming along

have a vision of pinto beans with onions, jalapenos and charred ribeye in my head as a bring the house side for my Q or smoked meat or whatever you want to call it

will be testing on Sunday and hopefully my neighborhood will not burn down
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 28, 2013, 05:35:12 PM
I got a Boos block for my birthday last year.  Feels pretty elite carving up delicious meats on it.

somehow I missed this post, yes it feels good

I have my eye on a solid block with legs

as soon as i find a good deal on one IT WILL BE MINE
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on June 28, 2013, 05:42:14 PM
I got a Boos block for my birthday last year.  Feels pretty elite carving up delicious meats on it.

somehow I missed this post, yes it feels good

I have my eye on a solid block with legs

as soon as i find a good deal on one IT WILL BE MINE

That block is beautiful.  If I was catering events I could probably justify it but its too expensive without.  I would recommend signing up for Williams-Sonoma and Sur La Table newsletters and hoping a 10-20% off comes through.  Boos may be excluded, but who knows.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on June 28, 2013, 06:01:04 PM
I got a Boos block for my birthday last year.  Feels pretty elite carving up delicious meats on it.

somehow I missed this post, yes it feels good

I have my eye on a solid block with legs

as soon as i find a good deal on one IT WILL BE MINE

That block is beautiful.  If I was catering events I could probably justify it but its too expensive without.  I would recommend signing up for Williams-Sonoma and Sur La Table newsletters and hoping a 10-20% off comes through.  Boos may be excluded, but who knows.

yeah, saw them at Williams Sonoma but they have the blocks for display only, not for sale.  Correction, they have a couple of the blocks for sale but not the whole line, which doesn't cover the one i have my eye on

I should probably sign up for those letters anyways
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on June 29, 2013, 12:38:30 PM
AbeFroman how is the pork belly coming along

have a vision of pinto beans with onions, jalapenos and charred ribeye in my head as a bring the house side for my Q or smoked meat or whatever you want to call it

will be testing on Sunday and hopefully my neighborhood will not burn down

maybe try pickling the onions? would give it another dimension and probably enhance the ribeye?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 02, 2013, 11:40:18 PM
maybe try pickling the onions? would give it another dimension and probably enhance the ribeye?

I might give that a try at some point but passed over it at this time

The beans turned out bomb diggity

Soaked for 24 hours, rinsed and then cooked (turns out cooking them in beef broth instead of water was a great idea)
Fried bacon in cast iron skillet and then sauteed onions, jalapeños and garlic in the bacon grease and olive oil
Charred ribeye, diced and then added it all together (don't forget to crumble whatever bacon you haven't already eaten and add it as well)

Will be making these again and again and again
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on July 03, 2013, 08:08:25 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 03, 2013, 08:10:53 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)

White rock/lake highlands
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on July 03, 2013, 08:21:50 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)

White rock/lake highlands

White Rock? Nice.

Are you Clark Hunt?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 03, 2013, 08:27:43 AM
Alexader, what part of DFW do you live? I'm about one more pic of BBQ away from inviting myself and my family over to dinner. :)

White rock/lake highlands

White Rock? Nice.

Are you Clark Hunt?
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 03, 2013, 04:52:20 PM
AST, I am about to pull the trigger on a smoker this weekend.  The OK Joes is one that I am looking at.  Question:  Do you have to baby sit the temp much?  I mean, my weekends are usually somewhat busy and if it is something you have to check on every 2-3 hrs, fine.  If it is something I have to look at every 30 min, then Traeger.

Thoughts?

As for how I would like to use my eventual smoker?  I am basically going to rip off your recipes and make them for my own sweet sweet enjoyment.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 03, 2013, 05:18:45 PM
AST, I am about to pull the trigger on a smoker this weekend.  The OK Joes is one that I am looking at.  Question:  Do you have to baby sit the temp much?  I mean, my weekends are usually somewhat busy and if it is something you have to check on every 2-3 hrs, fine.  If it is something I have to look at every 30 min, then Traeger.

Thoughts?

As for how I would like to use my eventual smoker?  I am basically going to rip off your recipes and make them for my own sweet sweet enjoyment.

every 2-3 hours is about when I stoak my coals and add wood/lump so you should be fine if you can work within that

your plan is flawless
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 03, 2013, 05:22:08 PM
there's different ok joes on the market, I think.  varying levels of quality and = how much you'd need to play with temps
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 03, 2013, 05:34:24 PM
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

(http://i60.photobucket.com/albums/h27/poimen/medadv10ft_1_414_311_90_zps91a2651a.jpg) (http://s60.photobucket.com/user/poimen/media/medadv10ft_1_414_311_90_zps91a2651a.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on July 03, 2013, 06:12:18 PM
what do you keep in the front cage? like, chickens or something?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on July 03, 2013, 06:21:53 PM
wood
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on July 03, 2013, 06:22:40 PM
or party babes
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Shacks on July 04, 2013, 12:17:39 AM
That's where the kegerator goes
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 04, 2013, 12:22:09 AM
what do you keep in the front cage? like, chickens or something?

coolers, wood, other stuff
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 06, 2013, 05:31:50 PM
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

(http://i60.photobucket.com/albums/h27/poimen/medadv12ft_0000_1-4943_414_311_90_zps102445fb.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 06, 2013, 06:03:29 PM
ok guys, here are the two I am deciding between after reading on them:

1. The Longhorn, which is what AST uses iirc.  (http://www.homedepot.com/catalog/productImages/300/97/97bff1e3-22c9-448e-9b72-6232a046a29f_300.jpg) 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: (http://images.lowes.com/product/converted/007792/0077924081484lg.jpg)
http://www.lowes.com/pd_108467-505-731001_0__?productId=3006399&Ntt=smoker&pl=1&currentURL=%3FNtt%3Dsmoker&facetInfo= (http://www.lowes.com/pd_108467-505-731001_0__?productId=3006399&Ntt=smoker&pl=1&currentURL=%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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 06, 2013, 06:05:34 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 06, 2013, 06:10:54 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 07, 2013, 03:31:33 PM
had brisket on since 4:30, will pull around 6:00

just dropped some yardbird on

(http://i60.photobucket.com/albums/h27/poimen/20130707_133947_zps0b4230bb.jpg) (http://s60.photobucket.com/user/poimen/media/20130707_133947_zps0b4230bb.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 07, 2013, 03:41:23 PM
i'd go longhorn. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on July 07, 2013, 03:43:11 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 07, 2013, 03:46:51 PM
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.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 07, 2013, 09:13:16 PM
i'd go longhorn.

Clams, please elaborate.  Tia.

One thing I have been reading about the WSM is that ppl close the vents after cooking and can put the firebout thus saving the fuel for another smoking session.  Also, there is a firing methid called the minion method that sounds like it makes it so that you don't have to reload it for smokes up to like 12-14 hrs long as long as you get control of the vents well. 

As for the longhorn most every forum I have read talks about 4 or 5 modifications that they say are needed to get a consistent temp across the grill(seals, door latches, additional vent, heat damper at fire box, and some ppl even lower the stack. 

From reading a bunch on it the last two days, it sounds like both are very good, but that the longhorn uses a bunch more fuel and takes a lot more initial work to get to the same level of control that you get from the WSM out of the box. 

I don't think I can go wrong with either, but am leaning to WSM right now.
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 07, 2013, 09:34:04 PM
neither would be v efficient.
the WSM will be easier for a rookie to use.

I change my recommendo to WSM
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: felix rex on July 07, 2013, 09:39:09 PM
I want to make Afghan kebabs. Anyone know how?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on July 07, 2013, 09:46:16 PM
Here is a picture of the cheese I smoked a month ago.  I would report that this was one of my biggest hits yet.  I brought these home for our 4th celebration and we ran out very quickly.  The pepper jack was by far the most popular.  Next time I'll probably smoke about twice as much.  The guys at work aren't going to be happy that they didn't get any.  The next project I will be undertaking is smoking mixed nuts.  Does anyone have any experience?

(http://i.imgur.com/DiO6jaY.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on July 07, 2013, 09:49:11 PM
wierd way to cut cheese IMHO
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 07, 2013, 09:50:09 PM
wierd way to cut cheese IMHO

Looks like potato chips.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 07, 2013, 09:50:40 PM
WSM's are idiot proof
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 07, 2013, 10:06:53 PM
any way you slice it that cheese looks yummy

Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september

Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself

 :dance: :bill: :billdance:
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on July 07, 2013, 10:08:52 PM
wierd way to cut cheese IMHO

Looks like potato chips.

Meh, talk to the people who sell these.

(http://az163874.vo.msecnd.net/800e43dc149d4e5186cf6727c7c606e6/Images/Products286-800x800-198588.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on July 07, 2013, 10:15:32 PM
Here is a picture of the cheese I smoked a month ago.  I would report that this was one of my biggest hits yet.  I brought these home for our 4th celebration and we ran out very quickly.  The pepper jack was by far the most popular.  Next time I'll probably smoke about twice as much.  The guys at work aren't going to be happy that they didn't get any.  The next project I will be undertaking is smoking mixed nuts.  Does anyone have any experience?

(http://i.imgur.com/DiO6jaY.jpg)

SONOFABITCH.

glad it worked out.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on July 07, 2013, 10:17:47 PM
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.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 07, 2013, 10:22:30 PM
any way you slice it that cheese looks yummy

Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september

Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself

 :dance: :bill: :billdance:

Fantastic job, AST!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 07, 2013, 10:30:10 PM
can't wait for pictures.  menu set???
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 07, 2013, 10:30:17 PM
any way you slice it that cheese looks yummy

Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september

Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself

 :dance: :bill: :billdance:



Fantastic job, AST!

Thank you
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 07, 2013, 10:37:34 PM
can't wait for pictures.  menu set???

Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos

The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine

I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on July 08, 2013, 03:39:20 PM
have we already booked AST for MOAP (insert whatever number).0 this year?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on July 08, 2013, 03:51:27 PM
any way you slice it that cheese looks yummy

Nailed the tasting tonite and got the gig for the wedding in Stillwater the last wSaturday of september

Pretty damn excited really, feels good to know I was the best option out of several restaurants/caterers in stillwater and myself

 :dance: :bill: :billdance:
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 08, 2013, 04:27:51 PM
have we already booked AST for MOAP (insert whatever number).0 this year?

I don't know what this is but it sounds enough like moat to have me excited

congrats AST - if you are going to be doing events that require long drives frequently I would go with the bigger rig just to get the 2nd axle

Thanks and I anticipate my gigs being mostly in the dfw area but will travel if paid well enough

The only way this one makes sense financially is that my parental units live 30 mins from Stillwater and I can write the gas off to just another trip to say hi to the old folks and plus, they are free labor

If it was anywhere else I'd have to charge out the fartbox to cover gas, hotel and being paid during travel time but I told this guy he's lucky

Don't let that scare anyone away from having me do a gig in kc though as my brother lives in joco and it would be a great excuse to make an extra drive and see family
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: OK_Cat on July 08, 2013, 04:34:26 PM
where do your parents live?  because, like, i live in the area.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 08, 2013, 04:43:24 PM
where do your parents live?  because, like, i live in the area.

The self-proclaimed or actual, idk, pipeline capitol of the world, cushing

It's a real armpit of a town but my pops is in the o&g game
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: OK_Cat on July 08, 2013, 04:44:25 PM
oh man, worlds colliding.

anyway, carry on with your food talk and so forth
 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 08, 2013, 04:55:13 PM
oh man, worlds colliding.

anyway, carry on with your food talk and so forth
 

Possible bbq pak in cushing  :horrorsurprise:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: OK_Cat on July 08, 2013, 04:55:36 PM
my wife would never allow it, just ask trim.

sorry, pal.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 08, 2013, 04:59:13 PM
my wife would never allow it, just ask trim.

sorry, pal.

Lmbo like I wanted to invite your wife
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on July 09, 2013, 12:09:44 AM
can't wait for pictures.  menu set???

Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos

The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine

I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater

Feel free to discuss those bacon jalepenos in greater depth. I love em but haven't been able to master them yet.   I'm stuck in purgatory between soggy bacon/good peppers and crispy bacon/charred as peppers.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 09, 2013, 07:05:02 AM
can't wait for pictures.  menu set???

Brisket, chicken, pinto beans w/ charred ribeye, cole slaw w/ apples & pecan, bacon-wrapped jalapenos

The funny thing is that in our prior talks, he was trying to get me to lower my prices, then he tasted my food and said price is fine

I will do my best to get pictures of the gig but it will probably take about 10 days to post as I will be heading to Portugal for 8 days upon my return to Dallas from Stillwater

Feel free to discuss those bacon jalepenos in greater depth. I love em but haven't been able to master them yet.   I'm stuck in purgatory between soggy bacon/good peppers and crispy bacon/charred as peppers.

Cut stem end off jalapeno and then remove seeds and core (i use a chopstick to accomplish this by just going in circles), rinse with water and then soak in milk overnight (if they were just for me i would avoid this step and bring the heat)

Cream cheese, chives & garlic salt in a mixer to soften and then put in a piping bag, use piping bag to fill jalapenos (putting the filled bag under warm water softens the cheese and makes this easier)

Take a toothpick and put it through the jalapeno about 1 inch from the bottom, impale bacon on I side of the tooth pick and start wrapping up at an angle without overlapping, put another toothpick through the top parallel with the bottom toothpick (this is actually kind of important)

Put jalapeno grill plate on the grill and let it get hot (flat metal plate with 1" diameter holes in it and look for ones where the holes are not super close together), put jalapenos on plate and then close the lid and grill vents almost all the way

Cook them almost like in an oven, if you leave the grill lid open much these bad boys will flare up bigtime from all the bacon grease hitting the coals; when they are done, pull them off
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 09, 2013, 09:03:25 AM
just set the cream cheese on the counter for an hour or two before you start using it.  also, i add soy sauce and brown sugar to the cream cheese in the food processor (this step is for professionals only).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 09, 2013, 09:55:17 AM
just set the cream cheese on the counter for an hour or two before you start using it.  also, i add soy sauce and brown sugar to the cream cheese in the food processor (this step is for professionals only).

That sounds deliciouser than mine, will try
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 09, 2013, 11:31:02 AM
Woot has rib smoking racks on sale really cheap($9) right now. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on July 09, 2013, 11:34:47 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on July 09, 2013, 11:44:52 AM
just set the cream cheese on the counter for an hour or two before you start using it.  also, i add soy sauce and brown sugar to the cream cheese in the food processor (this step is for professionals only).

That sounds deliciouser than mine, will try
Sounds tasty, I always put a little cheddar in mine as well.  Never done the milk soak.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 09, 2013, 12:05:13 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker?  I'm not talking about the bagged chunks you can buy at the store.  I would like to buy larger pieces (logs) and then process it to my preference.

There is a place in KC that sells specialty wood for this purpose.  They are also a bbq joint themselves.  Don't remember their name.  Clams probs does.  They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.

Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day. 


Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on July 09, 2013, 12:06:05 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker?  I'm not talking about the bagged chunks you can buy at the store.  I would like to buy larger pieces (logs) and then process it to my preference.

There is a place in KC that sells specialty wood for this purpose.  They are also a bbq joint themselves.  Don't remember their name.  Clams probs does.  They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.

Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day.

aptly named woodyard?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on July 09, 2013, 12:10:34 PM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on July 09, 2013, 02:07:06 PM
Do any of you guys have a hookup for buying apple/cherry/hickory wood for your smoker?  I'm not talking about the bagged chunks you can buy at the store.  I would like to buy larger pieces (logs) and then process it to my preference.

There is a place in KC that sells specialty wood for this purpose.  They are also a bbq joint themselves.  Don't remember their name.  Clams probs does.  They were featured on Diners, Drive ins, and Dives when they did the KC BBQ show.

Also, if you know how to identify types of wood yourself, you could probably get it off of craigslist all day.

aptly named woodyard?

Thanks bros....bookmarked the website.  :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 12, 2013, 11:03:39 PM
    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)

    (http://i60.photobucket.com/albums/h27/poimen/20130712_190620_zps8e080664.jpg) (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

    (http://i60.photobucket.com/albums/h27/poimen/75b673a1-e0c2-4d5a-a072-0f9de492482b_zps4811ea52.jpg) (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

    (http://i60.photobucket.com/albums/h27/poimen/20130712_190832_zps3deec762.jpg) (http://s60.photobucket.com/user/poimen/media/20130712_190832_zps3deec762.jpg.html)

    had a tournament with teams from the camp

    (http://i60.photobucket.com/albums/h27/poimen/20130712_200128_zps03ab9575.jpg) (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)

    (http://i60.photobucket.com/albums/h27/poimen/20130712_200631_zps979df164.jpg) (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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 13, 2013, 12:20:04 AM
pretty cool of you to do that AST
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 13, 2013, 08:33:58 AM
pretty cool of you to do that AST

 :blush:

this is the same complex i smoked 4 and fried 2 turkeys for on thanksgiving

we do quite a bit with this project trying to make a difference, put in a garden and they are actually eating from it now as well as sustaining it, after school mentoring, updated their community/common ground

if you have the time, i'd recommend partnering with a group that does stuffs such as this as it is pretty rewarding for all involved
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Rams on July 13, 2013, 11:14:11 AM
pretty cool of you to do that AST

 :blush:

this is the same complex i smoked 4 and fried 2 turkeys for on thanksgiving

we do quite a bit with this project trying to make a difference, put in a garden and they are actually eating from it now as well as sustaining it, after school mentoring, updated their community/common ground

if you have the time, i'd recommend partnering with a group that does stuffs such as this as it is pretty rewarding for all involved
that's really awesome!  good for you, ast. :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on July 21, 2013, 08:41:51 PM
I had a pretty relaxing weekend.  This was early into a 13 hour Boston Butt.  I left it mostly unattended because I spent most of my time in the water.

(https://pbs.twimg.com/media/BPuyJCkCcAAOcQQ.jpg:large)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 21, 2013, 11:24:14 PM
I had a pretty relaxing weekend.  This was early into a 13 hour Boston Butt.  I left it mostly unattended because I spent most of my time in the water.

(https://pbs.twimg.com/media/BPuyJCkCcAAOcQQ.jpg:large)

I swear this places looks familiar

Tanglewood mean anything to you?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on July 22, 2013, 06:11:13 AM
I had a pretty relaxing weekend.  This was early into a 13 hour Boston Butt.  I left it mostly unattended because I spent most of my time in the water.



I swear this places looks familiar

Tanglewood mean anything to you?

No it doesn't.  But I drink a lot.    :drink:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on July 22, 2013, 10:18:13 AM
This is what I'm working with.
(http://fotos.fotoflexer.com/ca40227d7d1e72cf6aeed2ba223c574d.jpg)

Meat prep Friday afternoon: 6 pork shoulders and 3 racks of ribs.
(http://fotos.fotoflexer.com/fd3c5583ed5eb36af3d9cacde9b1f904.jpg)
(http://fotos.fotoflexer.com/983136dc75b96705e194ee351c323633.jpg)

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.
(http://fotos.fotoflexer.com/a8ff18c692115b24734f920c70974923.jpg)

Fire going good so I close everything up and throw the meat on. 
(http://fotos.fotoflexer.com/c939a435eaa59b37af6807ecc9621fbb.jpg)

Here's what it looked like at noonish. 

(http://fotos.fotoflexer.com/f84d9d70096d64a00955c32b8603dd1a.jpg) (http://fotos.fotoflexer.com/9a3d35903397d0ed8cc78b309d23e6e7.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 22, 2013, 10:57:08 AM
how big were those shoulders?  6lbs each?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on July 22, 2013, 11:03:39 AM
nothing but Pear for the fire?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on July 22, 2013, 11:06:38 AM
how big were those shoulders?  6lbs each?

 :dunno: I don't mark the weight on the packages just what cut of meat it is.  I could weigh the 2 I have left sitting in the freezer.  I guess they're some where between 3-4 lbs each.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on July 22, 2013, 11:07:56 AM
nothing but Pear for the fire?

I used one piece of hedge to get the fire going but only pear after that.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on July 22, 2013, 11:09:03 AM
badass rig
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on July 22, 2013, 11:12:59 AM
more food porn, tia
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 22, 2013, 12:32:23 PM
 :love: looks good Bloodfart  :fatty:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 23, 2013, 03:43:26 PM
from saturday, here's a flat and a cubed point for burnt ends

(http://i60.photobucket.com/albums/h27/poimen/20130720_144352_zpsa67b47d9.jpg) (http://s60.photobucket.com/user/poimen/media/20130720_144352_zpsa67b47d9.jpg.html)

here's the flat about ready to serve up

(http://i60.photobucket.com/albums/h27/poimen/20130720_172724_zps6ad44438.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130720_173701_zpsfa06d6e5.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130720_174328_zps5be70f25.jpg) (http://s60.photobucket.com/user/poimen/media/20130720_174328_zps5be70f25.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Shooter Jones on July 23, 2013, 05:15:35 PM
Quote from: alexander supertramp
    (http://i60.photobucket.com/albums/h27/poimen/20130712_190620_zps8e080664.jpg) (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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 23, 2013, 05:21:11 PM


AST, you should've saved this for the national holiday* today.. or... are you doing this again?

not doing any today, will be soon though i am sure
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on July 23, 2013, 10:45:07 PM
:love: looks good Bloodfart  :fatty:

Thanks AST!  That smoker is super easy to operate, like you'd have to really ngaf to be able to screwup a smoking sesh with it.  On a different note I have been eating the left over meat for lunch and dinner for the last three days.  The pork is starting to come out of my pores.  :sdeek:  I am donating the rest of it to my coworkers.  I can't take anymore.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 23, 2013, 11:23:40 PM
freeze it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 24, 2013, 08:06:55 AM
that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 24, 2013, 08:16:41 AM
that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it

Thank you and nope, no meat tenderizers are used in my brisket

I have seen pictures of what a tenderizer will do to a brisket though and it is not pretty, it basically turns the brisket into a pot roast like substance and I do not want
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 24, 2013, 08:26:53 AM
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on July 24, 2013, 09:04:23 AM
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring

Either way, I don't use any
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on July 24, 2013, 09:05:41 AM
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring

Either way, I don't use any

sounds like spraypainting your lawn
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on July 28, 2013, 07:29:11 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 28, 2013, 09:30:11 PM
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on July 28, 2013, 09:33:23 PM
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

Sent from my KFTT using Tapatalk 2

'grats
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on July 28, 2013, 09:43:11 PM
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

Sent from my KFTT using Tapatalk 2



oh man, those pictures sure look great!!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on July 28, 2013, 09:50:31 PM
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 28, 2013, 09:58:35 PM
Will post tomorrow

Sent from my KFTT using Tapatalk 2

Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 28, 2013, 10:30:30 PM
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.
I make a great jalapeño crab artichoke dip, will try to find 'cipe
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on July 28, 2013, 11:40:53 PM
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.
I make a great jalapeño crab artichoke dip, will try to find 'cipe

 :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 29, 2013, 07:28:49 AM
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.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 29, 2013, 12:13:08 PM
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

Sent from my KFTT using Tapatalk 2

(http://i825.photobucket.com/albums/zz177/cnscasey/FirstRibs_zpsbdc5d7aa.jpg)

(http://i825.photobucket.com/albums/zz177/cnscasey/FirstBrisket_zpscaa9f451.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on July 29, 2013, 12:26:44 PM
it's from emeril, the crap's great

Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

You ever try it with any higher grade crab?  I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on July 29, 2013, 12:51:04 PM
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

Sent from my KFTT using Tapatalk 2

(http://i825.photobucket.com/albums/zz177/cnscasey/FirstRibs_zpsbdc5d7aa.jpg)

(http://i825.photobucket.com/albums/zz177/cnscasey/FirstBrisket_zpscaa9f451.jpg)

How long did you smoke the ribs for? and what method did you use?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 29, 2013, 12:57:33 PM
 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 29, 2013, 01:14:48 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on July 29, 2013, 01:17:12 PM
could you use fresh japs in that?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on July 29, 2013, 01:19:21 PM
sure you could, i used pickled but fresh would be even better.  they'd cook down in the cheese anyway.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on July 29, 2013, 02:00:29 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on August 01, 2013, 10:56:29 PM
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.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 01, 2013, 11:00:05 PM
I really like kale, but it gives me the worst gas in the history of flatulence.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 02, 2013, 01:16:58 AM
I really like kale, but it gives me the worst gas in the history of flatulence.

Yeah, that happens. I dig asparagus but my piss smells gross for like 24 hours after that.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 10:42:22 AM
Currently in line @ Pecan Lodge

It opens at 11 and we are about 50h in line (arrived at 9:45)

Will post pics later
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 03, 2013, 12:42:07 PM
Smoking three chickens and three babybacks today.  Do you guys wrap your birds at any point?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 12:43:48 PM
nope but hopefully you put some oil on the rough rider, helps make the skin crisp up and brown
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 02:29:58 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20130803_095141_1_zpsff161624.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_095141_1_zpsff161624.jpg.html)

by the time 11 rolled around, the line was all the way out the other door of shed #2

it appears that Pecan Lodge has a new rule in place, if you order more than 5# of meat, you get to go to the express line and skip the masses, this bit me in the ass as my goal for the day was beef ribs, they were sold out by 11:20 and my order was placed at 11:30 :angry:

anyways, the hot mess, was very good; sweet potato, chopped brisket, sour cream

(http://i60.photobucket.com/albums/h27/poimen/20130803_115043_zps50c60ac0.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_115043_zps50c60ac0.jpg.html)

the burnt ends were ginormous, about 2" cubes and although they were pretty good, too much sauce for my liking; could not find anything wrong with the mac w/ crumbled bacon

(http://i60.photobucket.com/albums/h27/poimen/20130803_114359_zps88fe4634.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_114359_zps88fe4634.jpg.html)

beef, jalapeno and cheddar sausage; left me wanting and thinking should have stuck with their regular sausage

(http://i60.photobucket.com/albums/h27/poimen/20130803_114342_zps55913475.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_114342_zps55913475.jpg.html)

pork ribs, looked great with great flavor but a little dry; collards were probably the best I've had

(http://i60.photobucket.com/albums/h27/poimen/20130803_114353_zpse806288c.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_114353_zpse806288c.jpg.html)

and finally the brisket, moist, tender and good flavor although I could have used a tad more smoke on mine; pinto beans were pinto beans although they had just the right amount of heat to them to make them interesting

(http://i60.photobucket.com/albums/h27/poimen/20130803_114337_zps3835bf83.jpg) (http://s60.photobucket.com/user/poimen/media/20130803_114337_zps3835bf83.jpg.html)

overall, pretty good

would I wait in a line for 1:45 again to eat there, no, but if I'm to lazy to fire up my rig and need some Q for a party I will be taking advantage of the express line
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 03:44:35 PM
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. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 04:44:23 PM
yeah the whole experience left me a little underwhelmed but at this point in time, it is really the only good option for Q in Dallas with the exception of Smoke, which has longer waits and is a hybrid joint more than straight up Q

the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite;  all of the Q left me wanting more smoke

but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on August 03, 2013, 04:46:48 PM
LBBQIQ: am I wrong for liking Hard Eight?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 04:49:13 PM
yeah the whole experience left me a little underwhelmed but at this point in time, it is really the only good option for Q in Dallas with the exception of Smoke, which has longer waits and is a hybrid joint more than straight up Q

the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite;  all of the Q left me wanting more smoke

but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW

i don't smoke with mesquite very often, probably should start sneaking some into the pit.  it kind of has a bad name around here.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on August 03, 2013, 04:50:14 PM
Doing some ribs for my dad's bday. Unfortunately he has no smoker, so doing them in the oven, then finishing on the grill.   :don'tcare:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on August 03, 2013, 04:53:46 PM
yeah the whole experience left me a little underwhelmed but at this point in time, it is really the only good option for Q in Dallas with the exception of Smoke, which has longer waits and is a hybrid joint more than straight up Q

the sausage had little smoke flavor which surprises me because I burn mesquite sticks as well and it is hard to not get a real blast of smoke when using mesquite;  all of the Q left me wanting more smoke

but alas, unless you want to his some chains such as Dickey's, Rudy's or Spring Creek, this is what you are stuck with in Dallas and it is a shame as Texas is loaded with great joints but with the exception of The Woodshed and Cooper's (both in Ft Worth), none of them reside in DFW

i don't smoke with mesquite very often, probably should start sneaking some into the pit.  it kind of has a bad name around here.

yeah, i call it skeet
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 04:54:15 PM
LBBQIQ: am I wrong for liking Hard Eight?

prolly not as I have never tried it but have heard it is alright

when I think of great Q i think of Franklin's, Smitty's, Cooper's, Kreuz, The Woodshed, Okie Joe's, Rosedale, LC's

anything short of that I'd just as soon make it at home because I feel I can make Q just as good as or better than the so-so places
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 04:54:41 PM
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. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 04:56:23 PM
Doing some ribs for my dad's bday. Unfortunately he has no smoker, so doing them in the oven, then finishing on the grill.   :don'tcare:

i'd think long and hard about switching that around, start on the grill and finish in the oven

if you don't have a metal chip box, wrap some soaked chips in some aluminum foil and poke some holes in it so you can at least get some smoke flavor
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 05:02:11 PM
actually, I forgot that you are in kansas and probably slather your meat with sauce to finish it so do it the way you were talking about
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 03, 2013, 05:42:00 PM
nope but hopefully you put some oil on the rough rider, helps make the skin crisp up and brown

Just getting started and coated them in olive oil.

Stuffed one with apple and bacon.

Stuffed one with pineapple and bacon

Stuffed the other with celery, onion, bayleaf, and bacon.

Did a simple seasoned salt, seasoned pepper, and old bay seasoning on the outside. 

Just went on.  Will see how it goes.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 05:49:34 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 03, 2013, 05:55:20 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 03, 2013, 05:56:29 PM
(http://img.tapatalk.com/d/13/08/04/ba5aqa7y.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 03, 2013, 06:04:41 PM
you don't want those fuckers touching
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on August 03, 2013, 06:09:29 PM
you don't want those fuckers touching


they're not on the grill yet  :shakesfist:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 03, 2013, 06:21:11 PM
you don't want those fuckers touching

Yeah, separated on the grill and out of the pan as we type.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on August 03, 2013, 06:56:44 PM
actually, I forgot that you are in kansas and probably slather your meat with sauce to finish it so do it the way you were talking about

 :bill:

turned out pretty good, minus the whole smoking flavor.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 03, 2013, 11:16:03 PM
I don't understand why texans are so anti sauce.  It's like any other style of cooking, I mean eff, the sauce is key to a ton of recipes.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:22:42 PM
I don't understand why texans are so anti sauce.  It's like any other style of cooking, I mean eff, the sauce is key to a ton of recipes.

I love sauce, on pizza, pasta and such

If I spend 14-16 hours smoking a meat, I don't want to taste tomato and brown sugar

If I can't make a meat that is edible otherwise, sure I will slather it down with sauce lmbo

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 03, 2013, 11:25:42 PM
Personally, I don't slather but I will have the sauce on the corner of my plate and I will dab some sauce on the meat.  Sort of like horse radish on prime rib, or wasabi on sushi.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:29:04 PM
Personally, I don't slather but I will have the sauce on the corner of my plate and I will dab some sauce on the meat.  Sort of like horse radish on prime rib, or wasabi on sushi.

I can dig that
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on August 03, 2013, 11:31:01 PM
do people who love Q ever wonder why people from elite culinary cultures don't love Q?








because its not that good
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:31:03 PM
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)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on August 03, 2013, 11:31:21 PM
Personally, I don't slather but I will have the sauce on the corner of my plate and I will dab some sauce on the meat.  Sort of like horse radish on prime rib, or wasabi on sushi.

I can dig that

Maybe I'm just a barbarian when it comes to prime rib, but I prefer to slather the horse radish on the prime rib.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 03, 2013, 11:32:23 PM
you're not a barbarian, you just really like horse radish
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on August 03, 2013, 11:33:33 PM
bbq is to food as country is to music
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:35:54 PM
do people who love Q ever wonder why people from elite culinary cultures don't love Q?








because its not that good

2 things

1. No as bbq started as butchers find a way to cook and sell unwantable cuts of meat so it is realpy not that big of a secret

2.  If your statement is true the basic only thing kc is known for is for the poors and uncultured
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on August 03, 2013, 11:37:21 PM
it bothers me when people fawn over something that isn't that great, if you haven't noticed
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:39:52 PM
it bothers me when people fawn over something that isn't that great, if you haven't noticed

A goldfish in a bowl has a really small view of the world

That is all
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: nicname on August 03, 2013, 11:41:05 PM
Putting some chicken wings, and some of these babies on the grill right now. 

(http://thumbs.ifood.tv/files/imagecache/600x500/bacon_steak_rolls_by_the_bbq_pit_boys_0.jpg)

Midnight?  Don't care. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: nicname on August 03, 2013, 11:42:01 PM
Will you two dorks stop ruining my thread with you philosophical bullshit?  K thx.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:45:47 PM
Will you two dorks stop ruining my thread with you philosophical bullshit?  K thx.

The hell you say

All I do is add to your thread and defend it from the like of the kim carnes of the world

May you chicken be undercooked and your wishbone be lodged squarely in your throat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 03, 2013, 11:46:14 PM
Kim carnes tongue is Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!)
Title: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on August 03, 2013, 11:48:02 PM
Kim's master troll. It's the end.  Thank you for your service Kim. The end.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on August 03, 2013, 11:49:41 PM
(http://media2.onsugar.com/files/ons1/21/212775/37_2009/cc972eb4924db572_Grill_Cake.xxlarge/i/BBQ-Grill-Cake.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: nicname on August 03, 2013, 11:50:53 PM
Will you two dorks stop ruining my thread with you philosophical bullshit?  K thx.

The hell you say

All I do is add to your thread and defend it from the like of the kim carnes of the world

May you chicken be undercooked and your wishbone be lodged squarely in your throat

You're good.  Binge on gE, binge on.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on August 03, 2013, 11:51:26 PM
you're not a barbarian, you just really like horse radish

Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 03, 2013, 11:56:41 PM
(http://media2.onsugar.com/files/ons1/21/212775/37_2009/cc972eb4924db572_Grill_Cake.xxlarge/i/BBQ-Grill-Cake.jpg)

O. M. G.

THIS IS SO CRAZY AS MY NAME REALLY IS AARON
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on August 03, 2013, 11:57:49 PM
for the record, i did NOT bookie pimp you  :horrorsurprise:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on August 03, 2013, 11:58:31 PM
(http://media2.onsugar.com/files/ons1/21/212775/37_2009/cc972eb4924db572_Grill_Cake.xxlarge/i/BBQ-Grill-Cake.jpg)

O. M. G.

THIS IS SO CRAZY AS MY NAME REALLY IS AARON

Such amazing things happen on goE.  :dance:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 04, 2013, 12:00:23 AM
for the record, i did NOT bookie pimp you  :horrorsurprise:

Looking for the the correct emotion/response to display here

I got nothing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 04, 2013, 12:09:04 AM
you're not a barbarian, you just really like horse radish

Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.

I like it too, I always order the raw and the creamed and I mix them together.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 04, 2013, 03:32:06 AM
you're not a barbarian, you just really like horse radish

Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.

I like it too, I always order the raw and the creamed and I mix them together.

I live that crap. I always have some in the fridge so it can add a little to roast beef sandwiches.   Also, this bbq place in Wichita has prime rib on the weekends, I assume it's smoked.  Anyone had smoked prime rib before? Is it as glorious as I hope it is?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: 'taterblast on August 09, 2013, 11:22:35 AM
i recently realized i can make a hell of a steak on a stove top.

1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.

Enjoy.

I've always thought of steaks as being grilled on a grill but I think I like this way better.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on August 09, 2013, 11:51:48 AM
i recently realized i can make a hell of a steak on a stove top.

1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.

Enjoy.

I've always thought of steaks as being grilled on a grill but I think I like this way better.

Depending on the thickness of your steak you should consider using the oven to ensure an even cook after searing. Honestly, unless you have two separate grills going with two different temperatures, it is the best option. Finish with a quick sear in duck fat. Remove, cover with a foil tent and let the steak rest for about 5 minutes.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on August 09, 2013, 12:12:35 PM
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 12:16:38 PM
(http://img.tapatalk.com/d/13/08/10/7aze7a9e.jpg)

Got this guy on the smoker right now.  Trying out my own rub too.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 09, 2013, 12:34:59 PM
what is that green crap?  are you making meat or are you making a salad?  what the eff is wrong with you cns, your heart pumping piss?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 09, 2013, 12:38:45 PM


Got this guy on the smoker right now.  Trying out my own rub too.

What is this guy?  Is that a butt?   :dunno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 09, 2013, 12:40:24 PM
looks like a giant scab with oregano on it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on August 09, 2013, 12:57:10 PM
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.

500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 01:31:39 PM
looks like a giant scab with oregano on it

Nailed it.

Extraordinary ability
Title: Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 01:31:57 PM


Got this guy on the smoker right now.  Trying out my own rub too.

What is this guy?  Is that a butt?   :dunno:

Brisket
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on August 09, 2013, 02:02:29 PM
what is that green crap?  are you making meat or are you making a salad?  what the eff is wrong with you cns, your heart pumping piss?

This. I gotta know what that crap is.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 02:11:42 PM
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on August 09, 2013, 02:16:40 PM
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on August 09, 2013, 02:20:35 PM
worst that could happen is that it has the taste and texture of dried up yard waste.

I think it's worth a try though, I'll stay tuned for the review.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 02:54:07 PM
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.

Why are you not optimistic? 

I haven't tried it on brisket before, but my steak info is legit.  Stole it from Ruth's Chris.  We shall see if it translates from one cut of beef to another.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 09, 2013, 02:55:42 PM
worst that could happen is that it has the taste and texture of dried up yard waste.

I think it's worth a try though, I'll stay tuned for the review.

I hope not.  I mean, I am currently working on an 80/20 mixture of fescue/blue grass seasoning for next weekend's attempt.  Would suck to have all this research at the GrassPad go to waste and have both briskets taste the same. 

Oh well, you know what they say, If at first you don't yard waste, then throw some more grass on it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on August 09, 2013, 03:04:19 PM
like I said, thats the worst that could happen. Sky is obviously the limit here re: the best.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on August 09, 2013, 03:59:14 PM
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.

Why are you not optimistic? 

I haven't tried it on brisket before, but my steak info is legit.  Stole it from Ruth's Chris.  We shall see if it translates from one cut of beef to another.

I've just never heard of it being done before.  I thought that if it was really good it would be more common.  Like I said, I'm intrigued and I will try the dried onion and parsley next time I grill some steaks.  I'm a big fan of Ruth's Chris steaks.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 09, 2013, 05:37:39 PM
Looks good CNS, can't wait to see the finished product  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 10, 2013, 01:34:08 PM
(http://img.tapatalk.com/d/13/08/10/7aze7a9e.jpg)

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 10, 2013, 02:27:54 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 10, 2013, 04:06:32 PM
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.

Try it in reverse some time. The steak sears even better when it's warm.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on August 11, 2013, 02:48:46 PM
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Try it in reverse some time. The steak sears even better when it's warm.

Alton disagrees

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 11, 2013, 05:09:18 PM
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Try it in reverse some time. The steak sears even better when it's warm.

Alton disagrees

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Pretty much everyone sears first. The reverse order is just something I saw someone on TV do once and it made a lot of sense.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 11, 2013, 05:56:41 PM
Reverse makes a lot more sense for big cuts like tri tip or a big roast.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 17, 2013, 01:09:26 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 17, 2013, 01:18:01 PM
AST is one of my heros.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 17, 2013, 01:32:25 PM
AST is one of my heros.

i am, i believe, detecting a bit of hyperbole here

i'm just a guy that is chasing down a pipe dream that could in in miserable failure, miserable success, wonderful success or anywhere in between

i just don't want to become a shirt-tuck and wonder what if, that is all
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 17, 2013, 01:46:32 PM
Seriously. I would love to be able to do that.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Farley Grudge on August 18, 2013, 11:15:37 AM
Anybody ever tried chimichurri on a trip tip?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on August 18, 2013, 08:57:21 PM
AST are you going to be catering large events only?  I'm hoping a DFW food truck is in the works :excited:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 19, 2013, 03:55:55 PM
AST are you going to be catering large events only?  I'm hoping a DFW food truck is in the works :excited:

Doesn't have to be large, the money just has to make sense

Maybe in the future a food truck is in the works but it's not in my 3 year plan

I am fiddling around with the idea of being set up every saturday at a farmers market though
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on August 19, 2013, 04:05:51 PM
Anybody ever tried chimichurri on a trip tip?

good chimichurri is good with any beef.  bad is always bad.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 20, 2013, 12:54:04 AM
AST are you going to be catering large events only?  I'm hoping a DFW food truck is in the works :excited:

Doesn't have to be large, the money just has to make sense

Maybe in the future a food truck is in the works but it's not in my 3 year plan

I am fiddling around with the idea of being set up every saturday at a farmers market though

Dude, you know the Cats play a lot of sports on Saturdays, right?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 20, 2013, 06:11:08 AM
AST are you going to be catering large events only?  I'm hoping a DFW food truck is in the works :excited:

Doesn't have to be large, the money just has to make sense

Maybe in the future a food truck is in the works but it's not in my 3 year plan

I am fiddling around with the idea of being set up every saturday at a farmers market though

Dude, you know the Cats play a lot of sports on Saturdays, right?

Yes, I realize that I can pretty much kiss my weekends and holidays goodbye but this is what I am pursuing

Plus my fancy picture box has a newfangled device that allows me to record anything
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 20, 2013, 06:49:45 PM
AST are you going to be catering large events only?  I'm hoping a DFW food truck is in the works :excited:

Doesn't have to be large, the money just has to make sense

Maybe in the future a food truck is in the works but it's not in my 3 year plan

I am fiddling around with the idea of being set up every saturday at a farmers market though

Dude, you know the Cats play a lot of sports on Saturdays, right?

Yes, I realize that I can pretty much kiss my weekends and holidays goodbye but this is what I am pursuing

Plus my fancy picture box has a newfangled device that allows me to record anything

That's cool for basketball but watching recorded football sucks. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: OB_Won on August 21, 2013, 01:33:20 AM
I am fiddling around with the idea of being set up every saturday at a farmers market though
vs Pecan Lodge  :horrorsurprise:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 21, 2013, 06:27:50 AM
I am fiddling around with the idea of being set up every saturday at a farmers market though
vs Pecan Lodge  :horrorsurprise:

different farmers market
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 25, 2013, 02:50:48 PM
Brisket pros, what temp do you pull your brisket at?  Some of the stuff I have read says 190deg.  My meat therm book says that 170 is well done for beef.  My last two briskets have been delish, except that I wished they were just slightly more juicy. 

Should I be pulling them in the 170's range or wait until 190?

Thoughts?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 25, 2013, 03:02:27 PM
you don't cook brisket to temp
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on August 25, 2013, 03:31:52 PM
Brisket pros, what temp do you pull your brisket at?  Some of the stuff I have read says 190deg.  My meat therm book says that 170 is well done for beef.  My last two briskets have been delish, except that I wished they were just slightly more juicy. 

Should I be pulling them in the 170's range or wait until 190?

Thoughts?

BBQ is almost never cooked to temp, 190 is the magic BBQ temperature when all the intramuscular fibers break down into deliciousness.   If it dries out before that you need to either make efforts to more evenly cook your brisket and ensure that theres as little convection as possible to draw out moisture... or just cheat and finish it off from 150F-190F wrapped in foil.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheFormerKCCat on August 26, 2013, 11:56:16 AM
... or just cheat and finish it off from 150F-190F wrapped in foil.
Why do you consider wrapping it up 'cheating?' I come from the school of thought that once you have that right color and smoke ring on your meat, finishing it off for tenderness and juiciness (sp?) is just smart meat management.  :dunno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 26, 2013, 12:10:29 PM
i got your smart meat management right here, TheFormerKCCat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 26, 2013, 12:14:34 PM
Clams, is your brisket pulled specifically on time/temp/and past experience, or do you do some other check for tenderness?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on August 26, 2013, 12:20:06 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Crash-Override on August 26, 2013, 01:17:04 PM
Brisket pros, what temp do you pull your brisket at?  Some of the stuff I have read says 190deg.  My meat therm book says that 170 is well done for beef.  My last two briskets have been delish, except that I wished they were just slightly more juicy. 

Should I be pulling them in the 170's range or wait until 190?

Thoughts?

Tried and true method is wrapping the brisket around 150-160 with some beef broth and pulling the brisket off when the probe(ice pick, thermometer, sword) goes into the flat like "butter", ignore the temp. Let the brisket vent for 10-15min to prevent overcooking while resting, then wrap it back in foil and place in an empty cooler to rest for an hour or two. Some people like to separate the flat from the point, cube the point, throw some sauce on it and back on the smoker for awhile. I've had the best bet with choice grade packers, some people use select grade with great results, I personally have not. 170 is too low for brisket. The collagen and fat haven't had a chance to break all the way down yet, making it a dry product. Undercooked brisket will be tough and dry, overcooked crumbly and dry.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 26, 2013, 01:28:04 PM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on August 26, 2013, 01:29:49 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheFormerKCCat on August 26, 2013, 04:24:32 PM
i got your smart meat management right here, TheFormerKCCat
  :fatty:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 26, 2013, 04:29:15 PM
Bought a few whole pork loins on ridic sale last week.  Going to read on it a little and do something on the smoker with them.

Will prob do some chickens too.  I am working through an idea for adding peaches in them
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on August 26, 2013, 04:39:47 PM
i got your smart meat management right here, TheFormerKCCat
  :fatty:
You're right, its not cheating, it just always feels that way.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on August 26, 2013, 04:40:51 PM
Bought a few whole pork loins on ridic sale last week.  Going to read on it a little and do something on the smoker with them.

Will prob do some chickens too.  I am working through an idea for adding peaches in them

Peach glazed bbq chicken is fantastic if done right. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on August 26, 2013, 04:48:17 PM
Bought a few whole pork loins on ridic sale last week.  Going to read on it a little and do something on the smoker with them.

Will prob do some chickens too.  I am working through an idea for adding peaches in them

My dad uses brandy in some way with pork loins and it's super rough ridin' good.  Sorry I don't have more info.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 28, 2013, 11:48:16 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on August 28, 2013, 01:59:57 PM
I threw some swiss, pepper jack and colby cheese on the smoker last night.  I cold smoked it with hickory for about 3 hours.  I've vacuum sealed them and will let the cheese sit for a month.  I know the colby and pepper jack will be great, but I'm a bit nervous about the swiss cheese.  I can't say I've ever really eaten swiss cheese by itself.  I guess I'm asking did I make a mistake?  Should I plan on slicing it for sandwiches?  Does anyone have any experience eating swiss cheese with crackers?  TIA

swiss is good with wheat thins.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 29, 2013, 01:38:09 PM
I threw some swiss, pepper jack and colby cheese on the smoker last night.  I cold smoked it with hickory for about 3 hours.  I've vacuum sealed them and will let the cheese sit for a month.  I know the colby and pepper jack will be great, but I'm a bit nervous about the swiss cheese.  I can't say I've ever really eaten swiss cheese by itself.  I guess I'm asking did I make a mistake?  Should I plan on slicing it for sandwiches?  Does anyone have any experience eating swiss cheese with crackers?  TIA

swiss is good with wheat thins.

Not a big swiss guy.   Guess it's good on ham.   Also, it's fine on ruebens but it's not like it's flavor is key. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 29, 2013, 01:39:03 PM
Also, swiss melts pretty well.   Maybe use it as part of a fondue?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on August 30, 2013, 02:27:02 PM
Going to try to smoke some oysters this weekend if I ever get over the Mexican shits I got. Will take pics*.







































*of the oysters not the shits.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 30, 2013, 06:28:33 PM
Going to try to smoke some oysters this weekend if I ever get over the Mexican shits I got. Will take pics*.







































*of the oysters not the shits.

I think that's probably pretty prudent of you.  Not taking pics of the shits, that is.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 30, 2013, 06:41:00 PM
I will be smoking rack of lamb tomorrow, also I will be making smoked chicken enchiladas

I know that is a weird combo but I need to make them both because of reasons

Pics will be posted of course
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 30, 2013, 06:44:50 PM
I will be smoking rack of lamb tomorrow, also I will be making smoked chicken enchiladas

I know that is a weird combo but I need to make them both because of reasons

Pics will be posted of course

No offense but crap like this makes me kinda hate you sometimes.   Hope you enjoy your delicious ass lamb and enchiladas.  Dick.   Me and my pizza hut will be thinking of you.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Big Train on August 30, 2013, 06:46:51 PM
 :popcorn:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 30, 2013, 06:48:47 PM
Godamnit, I'm having pizza hit too.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 30, 2013, 06:51:32 PM
Godamnit, I'm having pizza hit too.

I'm thinking about doing something fancy and ordering the garlic parmesan wings instead of medium buffalo this time.   Might pair it with a nice domestic lager.   I'll be sure to post pics.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on August 30, 2013, 06:56:00 PM
Stuffed crust and Newcastle, rough rider.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 30, 2013, 06:56:23 PM
I will be smoking rack of lamb tomorrow, also I will be making smoked chicken enchiladas

I know that is a weird combo but I need to make them both because of reasons

Pics will be posted of course

No offense but crap like this makes me kinda hate you sometimes.   Hope you enjoy your delicious ass lamb and enchiladas.  Dick.   Me and my pizza hut will be thinking of you.

wellthatescalatedquickly.gif
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 30, 2013, 06:59:44 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on August 30, 2013, 06:59:56 PM
Stuffed crust and Newcastle, rough rider.

Guess I should have stipulated the stuffed crust part but I assumed it was a given.  I'm not a barbarian for Petes sake!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on August 30, 2013, 09:17:01 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.

buy a whole lamb and post the pics.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 30, 2013, 09:37:33 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.

buy a whole lamb and post the pics.

That is silly talk as I nary have a pasture to graze it nor shears to shear it

It definitely can't stay in my house
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on August 30, 2013, 11:18:16 PM
don't smoke oysters!  steam them in white wine
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 12:31:45 PM
just finished sampling a concoction that I will be paring with my smoked chicken enchiladas later

i present to you, scotch margarita

(http://i60.photobucket.com/albums/h27/poimen/20130831_121449_zps5d9d4d32.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EuroCat on August 31, 2013, 01:05:33 PM
just finished sampling a concoction that I will be paring with my smoked chicken enchiladas later

i present to you, scotch margarita

(http://i60.photobucket.com/albums/h27/poimen/20130831_121449_zps5d9d4d32.jpg) (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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 01:30:41 PM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on August 31, 2013, 01:38:21 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 01:41:50 PM
that sounds pretty yummy r.d.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on August 31, 2013, 01:53:03 PM
that sounds pretty yummy r.d.

i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on August 31, 2013, 02:56:57 PM
that sounds pretty yummy r.d.

i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.

When its all surface area, the flavor has nowhere to hide
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 31, 2013, 04:28:07 PM
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.

(http://i.imgur.com/JXls2bo.jpg)

This is right before I wrapped it.  I wrapped it at 170 degrees.  I hope that's close to right.

(http://i.imgur.com/McwHN2T.jpg)

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.

(http://i.imgur.com/DLqWqrA.jpg)

If it's worth a damn I'll post some post slicing pics.  I'm crossing my fingers. :ohno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 04:30:54 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 31, 2013, 05:03:08 PM
I cannot tell a lie, I used temp.  I'm not sure how to cook to feel as I've never cooked our sen one done before.  I'll try to test this one and use that feel in the future.  Please don't judge me. :whistle1:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 05:26:10 PM
I cannot tell a lie, I used temp.  I'm not sure how to cook to feel as I've never cooked our sen one done before.  I'll try to test this one and use that feel in the future.  Please don't judge me. :whistle1:

not judging any whatsoever

pro-tip:  use meat thermometer and when it slides into thickest part of the flat like a hot knife through butter, it is done

that is fine though, brisket tastes delicious anyhow
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on August 31, 2013, 05:26:24 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.

buy a whole lamb and post the pics.

That is silly talk as I nary have a pasture to graze it nor shears to shear it

It definitely can't stay in my house

you could have it killed and then post pictures to illustrate how you cook its body.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on August 31, 2013, 05:30:18 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 05:53:15 PM
chicken coming off and rack of lamb and veggies going on

(http://i60.photobucket.com/albums/h27/poimen/20130831_170107_zps852cbe54.jpg) (http://s60.photobucket.com/user/poimen/media/20130831_170107_zps852cbe54.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130831_170604_zpsc6376cdf.jpg) (http://s60.photobucket.com/user/poimen/media/20130831_170604_zpsc6376cdf.jpg.html)

soon, lamb and smoked chicken enchilads
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 31, 2013, 07:02:36 PM
Still waiting, still drinking.  I love me some Yuengling.  Thanks to my friends from the East!

(http://i.imgur.com/KAv2nPQ.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 31, 2013, 08:21:13 PM
So I need to practice carving these things, and taking photos.  But here are some payoff pictures.  Enjoy!

(http://i.imgur.com/Zwt2RNM.jpg)

(http://i.imgur.com/jAlBbNq.jpg)

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 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 08:41:05 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on August 31, 2013, 08:42:30 PM
smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist

(http://i60.photobucket.com/albums/h27/poimen/20130831_194114_zps94a26753.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130831_191407_zpsf774a5b1.jpg) (http://s60.photobucket.com/user/poimen/media/20130831_191407_zpsf774a5b1.jpg.html)

i am kind of full right now
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on August 31, 2013, 11:34:05 PM
smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist



smoked rack of lamb with sweet potatoes mashed with smoked garlic butter and a roasted red pepper sauce




i am kind of full right now

Seriously man your stuff looks awesome.  Great job.

(http://i.imgur.com/jxl2coQ.png)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on August 31, 2013, 11:57:14 PM
Great stuff, guys. Makes me envious (can't cook worth a damn) and uncontrollably hungry!   :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 01, 2013, 08:36:39 AM
nothing racist going on there ast
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 01, 2013, 09:34:08 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 01, 2013, 02:26:41 PM
(http://img.tapatalk.com/d/13/09/02/edubuve8.jpg)

Pork loin done and resting. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 01, 2013, 03:49:13 PM
 :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 01, 2013, 11:51:45 PM
(http://img.tapatalk.com/d/13/09/02/ha4u2u6u.jpg) 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 02, 2013, 09:27:43 AM
 :billdance:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on September 02, 2013, 10:47:32 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 02, 2013, 01:23:18 PM
I hate cleaning my weber.  Really bloes that I have to every time.  Pretty disgusting you guys.  Anyway, bout to clean it and get a smoke going.  Brisket and whole loin.

what are you cleaning, exactly?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 02, 2013, 01:28:32 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 02, 2013, 01:29:55 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 02, 2013, 01:58:40 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on September 02, 2013, 02:30:13 PM
wouldn't the heat kill anything you aren't interested in eating?  eventually anyways.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 02, 2013, 05:34:57 PM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on September 02, 2013, 08:56:47 PM
i guess i probably don't know what a smoker is.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on September 03, 2013, 09:19:22 AM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on September 03, 2013, 09:28:08 AM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS

do you have a harder time regulating temp?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 03, 2013, 09:30:40 AM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS

The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold.  This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose.  They don't reference doing it every time, just when you see mold.  That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where. 

The worst part is the water bowl, which obviously does have to be changed.  The rest is just another 15 min of my time.  It sucks, but I'm going to keep doing it.

I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room.  using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.

Also, I don't put everything in a pan.  I actually have only done that with loin so far.  Everything else is on the grill directly. 

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on September 03, 2013, 09:35:52 AM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS

The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold.  This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose.  They don't reference doing it every time, just when you see mold.  That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where. 

The worst part is the water bowl, which obviously does have to be changed.  The rest is just another 15 min of my time.  It sucks, but I'm going to keep doing it.

I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room.  using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.

Also, I don't put everything in a pan.  I actually have only done that with loin so far.  Everything else is on the grill directly.

just wrap the water pan in foil
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on September 03, 2013, 09:41:41 AM

do you have a harder time regulating temp?

No, not really once you're comfortable using the vents.  Cooked a brisket yesterday (sorry, forgot to post pics) and let the cooker come to temp, closed the vents down to half-ish, and let it cruise at 275 for the rest of the cook.  Also, I try not to open the smoker too often.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on September 03, 2013, 09:49:29 AM

I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room.  using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.

Also, I don't put everything in a pan.  I actually have only done that with loin so far.  Everything else is on the grill directly.

If I need to use both grates, I will put like a foil half sheet pan in the empty water bowl.  Just something to catch the drippings and keep them from getting to the bottom of the water bowl and burning.

I will say that I often cook chicken on it at 300-325 so maybe that's how I combat mold.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 03, 2013, 09:54:07 AM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS

The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold.  This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose.  They don't reference doing it every time, just when you see mold.  That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where. 

The worst part is the water bowl, which obviously does have to be changed.  The rest is just another 15 min of my time.  It sucks, but I'm going to keep doing it.

I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room.  using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.

Also, I don't put everything in a pan.  I actually have only done that with loin so far.  Everything else is on the grill directly.

just wrap the water pan in foil

Will try. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on September 03, 2013, 11:16:57 AM
.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on September 03, 2013, 05:01:54 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on September 03, 2013, 05:16:56 PM
Cns,

Quit cleaning your wsm.  Keep the grates clean and empty your ashes.  The water pan is a pita to clean so I quit using water last year. Now, I cook everything either in pans or with a drip tray between the food and the empty water bowl (because you don't want the dripping to fall to the bottom of the water bowl and burn) and cleanup/maintenance is literally seconds.

Sincerely,

TCFS

The Virtual Weber Bullet bbs talks about burning the cooker out by lighting a bunch of charcoal at once and getting it super hot with no water or food in it to eliminate mold.  This seems like a lot more work, time, and money than just scrubbing with an old kitchen brush with some soap and the hose.  They don't reference doing it every time, just when you see mold.  That said, working in an industry that is hyper sensitive to mold, you have a mold problem before it is prevalent enough for you to notice it being every where. 

The worst part is the water bowl, which obviously does have to be changed.  The rest is just another 15 min of my time.  It sucks, but I'm going to keep doing it.

I do like the idea of using a pan for the water, but I would rather it be a disposable liner for the WSM water pan so that I could still put in the same amt of water and so that it doesn't take up room.  using another kind of pan would take up a bunch of room, imo, and limit how much stuff I can smoke at a time.

Also, I don't put everything in a pan.  I actually have only done that with loin so far.  Everything else is on the grill directly.

...and I will never get into this. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on September 03, 2013, 07:19:00 PM
 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on September 03, 2013, 09:32:44 PM
i know brisket is like the pinnacle of smoking but i just don't really care for them. i've never had a jerked one though, so

If I'm given the option of eating any type of great bbq, I'll always go for the brisket.  However, I find more dry brisket than I do good brisket so the safe pick is the pork cause it seems pretty bullet proof.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 07:21:08 AM
Welp. Got a 12lb brisket on the smoker. 1st packer i've done.

YOLO.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 07:22:10 AM
you can do it ww

Use the schwartz
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 07:25:50 AM
you can do it ww

Use the schwartz

?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 07:41:29 AM
you can do it ww

Use the schwartz

?

May the schwartz be with you?

Spaceballs?

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 08, 2013, 08:31:39 AM
well this is embarrassing for dub dubs.  hope your brisket turns out better!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 09:00:37 AM
i think over trimmed it. ahh well. Will wrap later.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 01:36:06 PM
just purchased my new toy/moneymaker today and will be picking it up on Thursday

(http://i60.photobucket.com/albums/h27/poimen/00n0n_ayaEcUcD3TK_600x450_zps158f5b74.jpeg) (http://s60.photobucket.com/user/poimen/media/00n0n_ayaEcUcD3TK_600x450_zps158f5b74.jpeg.html)

(http://i60.photobucket.com/albums/h27/poimen/00h0h_ad0DXmCFj6Q_600x450_zps917d5054.jpeg) (http://s60.photobucket.com/user/poimen/media/00h0h_ad0DXmCFj6Q_600x450_zps917d5054.jpeg.html)

(http://i60.photobucket.com/albums/h27/poimen/00r0r_6CueXl4KQa_600x450_zpse233e270.jpeg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on September 08, 2013, 01:54:42 PM
what style of willie rampant are you going to stencil over texas?  lynch mob?, genuine old style?  lots of good choices.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 02:01:01 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 03:41:55 PM
well i'm 95% sure i overtrimmed, which led to me leaving it on the smoker too long. Plus i had the fire too hot. Oh well live and learn. Flat is currently resting in a cooler. We'll see how bad the damage is. :(

I couldn't really cube the burnt ends like i wanted...but they still taste good.

(http://i.imgur.com/nnmwLEjh.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 04:02:20 PM
I would eat that big pile of point in a heartbeat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 04:05:12 PM
hey thanks AS.

Also, i googled your schwartz joke earlier. So i get it now!

:D
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 08, 2013, 04:45:08 PM
dub dubs, if for no other reason than pop culture knowledge, you should probably watch the movie
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 08, 2013, 07:00:04 PM
Will do, for you Tobias.


Yup, flat was dry, def. not picture worthy. Ahh well.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 08, 2013, 07:16:38 PM
 :cry:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on September 08, 2013, 07:40:14 PM
Will do, for you Tobias.


Yup, flat was dry, def. not picture worthy. Ahh well.

i bet i'd love it.  i love dry meat (weirdo).
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on September 08, 2013, 08:55:27 PM
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)



Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on September 09, 2013, 05:48:36 AM
It will make amazing chili
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on September 09, 2013, 02:39:58 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: SpudCat on September 12, 2013, 01:48:51 PM

well i'm 95% sure i overtrimmed, which led to me leaving it on the smoker too long. Plus i had the fire too hot. Oh well live and learn. Flat is currently resting in a cooler. We'll see how bad the damage is. :(

I couldn't really cube the burnt ends like i wanted...but they still taste good.

(http://i.imgur.com/nnmwLEjh.jpg)

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/)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 12, 2013, 07:02:30 PM
(http://i60.photobucket.com/albums/h27/poimen/20130912_142556_zpsd0b3bff9.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130912_181608_zpsf0444726.jpg) (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

(http://i60.photobucket.com/albums/h27/poimen/20130912_181629_zpseb083fb0.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181629_zpseb083fb0.jpg.html)

heat damper

(http://i60.photobucket.com/albums/h27/poimen/20130912_181658_zps647897b0.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181658_zps647897b0.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130912_181706_zpsd0be2f9f.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181706_zpsd0be2f9f.jpg.html)

smoking chamber

(http://i60.photobucket.com/albums/h27/poimen/20130912_181736_zpscd487534.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181736_zpscd487534.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130912_181745_zpsfe613e3f.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181745_zpsfe613e3f.jpg.html)

stack

(http://i60.photobucket.com/albums/h27/poimen/20130912_181758_zpsa14f0713.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181758_zpsa14f0713.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130912_181801_zpsb76a03f2.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_181801_zpsb76a03f2.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 12, 2013, 07:10:09 PM
outstanding AS. outstanding.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on September 12, 2013, 07:18:45 PM
I want one of those
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 12, 2013, 07:35:05 PM
WW you make me :blush:

get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 12, 2013, 07:40:10 PM
Beautiful

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: p1k3 on September 12, 2013, 07:50:54 PM
WW you make me :blush:

get one p1k3, although i'd get a smaller one unless you plan on cooking a whole bunch

someday
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 12, 2013, 08:02:09 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20130912_195147_zps9cc9f94d.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_195147_zps9cc9f94d.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: XocolateThundarr on September 13, 2013, 08:29:50 AM
thanks CNS

so my wife told me i might as well us the darn smoker since i bought it, i took the hint and put some chicken breast tenderloins on

magically, a smoked chicken club with chipotle mayo appeared 2 hours later

(http://i60.photobucket.com/albums/h27/poimen/20130912_195147_zps9cc9f94d.jpg) (http://s60.photobucket.com/user/poimen/media/20130912_195147_zps9cc9f94d.jpg.html)

MAGIC!!!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: IPA4Me on September 13, 2013, 08:38:03 AM
That is a great setup. Very nice.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on September 13, 2013, 11:43:26 PM
Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week. (http://img.tapatalk.com/d/13/09/14/uvamutub.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on September 13, 2013, 11:48:05 PM
that looks great to me. also, Dillons has st Louis style ribs for 2.49/pound this week. pretty good real.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 14, 2013, 12:08:28 AM
Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week.

Looks super edible and delicious to boot, I'll take one

No pudliness observed here, you did more than most people in this thread, you posted pic of cooked meat  :thumbsup:

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on September 14, 2013, 12:47:16 AM
Pretty pud for this thread. Garlic and teragon flat iron. $4.99 at dillons last week.

Doesn't look to bad at all.  How about some details?  Cook temp and time perhaps?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on September 14, 2013, 12:57:13 AM
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.

(http://i.imgur.com/4xKmmeM.jpg?1?6575)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on September 14, 2013, 09:20:12 AM
Great pic ktp.  :dubious:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on September 14, 2013, 11:08:10 PM

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 20, 2013, 07:48:40 PM
k_t_p you owe us a pic of something smoked, last time all we saw was a pic of a smoker, you tease

(http://i.imgur.com/HmWqwPr.jpg) (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

 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on September 20, 2013, 08:07:38 PM
temp on your brisket?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 20, 2013, 08:29:43 PM
225ish
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on September 20, 2013, 11:18:16 PM
will there be a big difference in cooking time  between the 3  briskets?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on September 20, 2013, 11:22:59 PM
k_t_p you owe us a pic of something smoked, last time all we saw was a pic of a smoker, you tease

(http://i.imgur.com/HmWqwPr.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 20, 2013, 11:37:27 PM
will there be a big difference in cooking time  between the 3  briskets?

if i left them set like that there would be a little difference but i move them around every 2-3 hours as this smoker goes from hotter to less hot right to left

one of the mods i want to do is to have 2 more ports added for gauges, one on each end of the smoking chamber as i am guessing there is about a 50 degree diff from box side to stack side

i'm totally cool with the temp diff though as it allows for different cooking zones
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 06:36:10 AM
brisky on schedule

(http://i60.photobucket.com/albums/h27/poimen/20130921_061731_zpsfb33ea68.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_061731_zpsfb33ea68.jpg.html)

leg quarters down

(http://i60.photobucket.com/albums/h27/poimen/20130921_061705_zps5dc60da3.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_061705_zps5dc60da3.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 21, 2013, 08:23:22 AM
did you drop those birds in cns casey's yard?

(would eat)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 08:24:53 AM
did you drop those birds in cns casey's yard?

(would eat)

if his yard is made up of rosemary, thyme & parsley then i sure did
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 21, 2013, 08:25:56 AM

did you drop those birds in cns casey's yard?

(would eat)

if his yard is made up of rosemary, thyme & parsley then i sure did

I think it was :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 21, 2013, 09:08:55 AM
did you drop those birds in cns casey's yard?

(would eat)

if his yard is made up of rosemary, thyme & parsley then i sure did

Oh man, I wish.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 21, 2013, 09:10:12 AM
Smoking some Wild boar next weekend.  You guys ever do any of that?   Just treat it like reg pork, I assume....
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on September 21, 2013, 09:24:03 AM
Smoking some Wild boar next weekend.  You guys ever do any of that?   Just treat it like reg pork, I assume....
cool, where did you get it? 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 09:26:49 AM
Smoking some Wild boar next weekend.  You guys ever do any of that?   Just treat it like reg pork, I assume....

was it trapped and fattened 1st or not
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 10:09:37 AM
welp, found my beef ribs

(http://i60.photobucket.com/albums/h27/poimen/20130921_095622_zps36193cb2.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 21, 2013, 11:45:49 AM
Smoking some Wild boar next weekend.  You guys ever do any of that?   Just treat it like reg pork, I assume....
cool, where did you get it?

My dad and I go hunting for them every year in central OK.  Have quite a bit in the freezer

Wasnt trapped.  Was shot.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on September 21, 2013, 12:05:04 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 21, 2013, 12:08:23 PM
Not sure yet.  Either ham or loin and prob ribs. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 02:49:12 PM
lunch food

(http://i60.photobucket.com/albums/h27/poimen/20130921_113936_zpsde2a810b.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_113936_zpsde2a810b.jpg.html)

CTR food on

(http://i60.photobucket.com/albums/h27/poimen/20130921_142239_zps3b52d07c.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_142239_zps3b52d07c.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 06:39:05 PM
Not sure yet.  Either ham or loin and prob ribs.

i would heavily consider brining whatever it is off of that wild boar that you are smoking

as a wild one, it is prolly be lacking on fat so that should help you with some moistness

if you are doing loin, possibly bacon wrap that badboy
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 07:08:26 PM
just pulled 'em off the smoker and am setting down for the game

(http://i60.photobucket.com/albums/h27/poimen/20130921_184547_zps9b9ffb6d.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on September 21, 2013, 07:09:20 PM
great stuff AS :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 21, 2013, 07:51:46 PM
Thanks dubdub

Actually, buddy is late so we will hit play on the dvr when he gets here

(http://i60.photobucket.com/albums/h27/poimen/20130921_193703_zps735ff390.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_193703_zps735ff390.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20130921_193614_zps84dfc99b.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_193614_zps84dfc99b.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: IPA4Me on September 21, 2013, 08:13:44 PM
Nice job on those ribs.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 22, 2013, 04:40:41 PM
Nice job on those ribs.

Thanks buddy  :Woot:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 22, 2013, 04:41:42 PM
great stuff AS :love:

appreciate it dubdub
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on September 22, 2013, 05:05:57 PM
lunch food

(http://i60.photobucket.com/albums/h27/poimen/20130921_113936_zpsde2a810b.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_113936_zpsde2a810b.jpg.html)

CTR food on

(http://i60.photobucket.com/albums/h27/poimen/20130921_142239_zps3b52d07c.jpg) (http://s60.photobucket.com/user/poimen/media/20130921_142239_zps3b52d07c.jpg.html)

AST, that looks amazing.   :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 22, 2013, 05:20:35 PM
AST, that looks amazing.   :drool:

thanks, I was drunk when I did that so you can use that as evidince
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on September 22, 2013, 07:49:36 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 22, 2013, 07:58:54 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on September 22, 2013, 09:03:33 PM
k_t_p you owe us a pic of something smoked, last time all we saw was a pic of a smoker, you tease


3x12 lb packers

have chicken leg quarters going on arounf 6am and beef ribs and yardbirds going on sometime after noon

 

Yeah about that, the butt had a pretty good bark, but absolutely no smoke ring.  I didn't figure it deserved a post.  Next time I'll make up for it though.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 22, 2013, 09:13:48 PM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 22, 2013, 09:25:53 PM
I have a theory you guys

The smoke ring is actually a salt ring

The more salt in the rub, more ring

The less salt in the rub, less ring
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on September 23, 2013, 09:57:49 AM
I have a theory you guys

The smoke ring is actually a salt ring

The more salt in the rub, more ring

The less salt in the rub, less ring

From what I understand of it, it doesn't happen all the time even when smoked to perfection, but I would imagine the salt would help to break down the top layer of the meat enough to where the smoke would have more of an effect. Just a guess...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on September 23, 2013, 12:16:45 PM
i wonder if you could make a really high end bbq restaurant and call it "the ring" and then you only serve the meat that is part of the smoke ring and then just through away the rest. people would be like "yeah it's a pretty special occasion. we're even thinking about going to "the ring" to celebrate.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on September 23, 2013, 12:18:46 PM
i wonder if you could make a really high end bbq restaurant and call it "the ring" and then you only serve the meat that is part of the smoke ring and then just through away the rest. people would be like "yeah it's a pretty special occasion. we're even thinking about going to "the ring" to celebrate.

saw a documentary called "the ring" a few years ago.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on September 23, 2013, 12:21:42 PM
"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."
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on September 23, 2013, 12:26:50 PM
I have a theory you guys

The smoke ring is actually a salt ring

The more salt in the rub, more ring

The less salt in the rub, less ring

If you use meat tenderizer, you can get a ring on there regardless.  Big time BBQ people think this is cheating.  I think this supports the salt theory though
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: yoEMAW on September 23, 2013, 03:24:59 PM
I'd love to test this little theory for you, but I'll be damned if I'm gonna put my meat in unsalted.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on September 23, 2013, 03:48:14 PM
I'd love to test this little theory for you, but I'll be damned if I'm gonna put my meat in unsalted.

Salt it, then put it in the oven
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on September 23, 2013, 03:54:50 PM
On the next brisket, just salt one side.  Should show that way.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on September 23, 2013, 03:55:55 PM
i want braveheart brisket pics next weekend, guys
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on October 08, 2013, 02:14:41 PM
Need some suggestions on what to cook Ben Ji's GF tonight, will probably grill something.

Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.

Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.

What would you cook?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: lopakman on October 08, 2013, 02:22:00 PM
Need some suggestions on what to cook Ben Ji's GF tonight, will probably grill something.

Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.

Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.

What would you cook?

Grill some artichokes.  Here's the recipe I have used before.  It's amazing.

-Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
-Steam or boil the artichokes until tender.
-Drain the artichokes and cut them in half, lengthwise.
-Scoop out the choke, which will be exposed and visible once you slice open the artichoke.
-Brush the cut surface with olive oil and grill it (a grill pan will work fine, too) just until you get some char marks.
-Drizzle with a vinaigrette or herbed, melted butter.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on October 08, 2013, 02:29:45 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on October 08, 2013, 02:56:05 PM
eggplant lasagna

cook mushrooms and onion and garlic in a pan set aside.

sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.

a little healthier and cheesy. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on October 08, 2013, 03:23:09 PM
eggplant lasagna

cook mushrooms and onion and garlic in a pan set aside.

sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.

a little healthier and cheesy.

GRIZZZZOOOSSSSSS
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on October 08, 2013, 06:21:16 PM
eggplant lasagna

cook mushrooms and onion and garlic in a pan set aside.

sauce bottom of skillet, layer eggplant slices, onion/mushroom/garlic mix, cheese, repeat until pan is full.

a little healthier and cheesy.

GRIZZZZOOOSSSSSS
Yeah. Meat or GTFO.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on October 08, 2013, 07:13:33 PM
Need some suggestions on what to cook Ben Ji's GF tonight, will probably grill something.

Last time I grilled some salmon with asperagus, thinking grilled chicken and some sort of veggie this time.

Needs to be less than 30 minute prep, only enough time to marinade for 1 hour.

What would you cook?

Grill some artichokes.  Here's the recipe I have used before.  It's amazing.

-Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
-Steam or boil the artichokes until tender.
-Drain the artichokes and cut them in half, lengthwise.
-Scoop out the choke, which will be exposed and visible once you slice open the artichoke.
-Brush the cut surface with olive oil and grill it (a grill pan will work fine, too) just until you get some char marks.
-Drizzle with a vinaigrette or herbed, melted butter.

Will do this next time.

Ended up grilling some herb chicken and kale because it was in my fridge and didn't have time to go to store.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 09, 2013, 04:35:10 AM
Cire that lasagna sounds awesome, will have to try it sometime
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on October 09, 2013, 08:37:05 AM
Cire that lasagna sounds awesome, will have to try it sometime

super good, probably have to cook it a little longer than you'd think.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 10, 2013, 05:09:33 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20131010_165528_zpsd910179b.jpg) (http://s60.photobucket.com/user/poimen/media/20131010_165528_zpsd910179b.jpg.html)   

(http://i60.photobucket.com/albums/h27/poimen/20131010_165625_zps32adc8a8.jpg) (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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on October 10, 2013, 11:34:02 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 11, 2013, 12:10:58 AM
mesquite all day long for this fool
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on October 11, 2013, 12:15:39 AM
what we have here my friends is 111lbs of all natural, grass fed, corn finished, dna certified choice angus beef brisket along with 15lbs chuck ribs from the same cattle

(http://i60.photobucket.com/albums/h27/poimen/20131010_165528_zpsd910179b.jpg) (http://s60.photobucket.com/user/poimen/media/20131010_165528_zpsd910179b.jpg.html)   

(http://i60.photobucket.com/albums/h27/poimen/20131010_165625_zps32adc8a8.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on October 11, 2013, 12:23:06 AM
grass-fed, corn-finished?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on October 11, 2013, 12:23:59 AM
Now is as good a place as any to ask: Why the corn finishing? 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: yoEMAW on October 11, 2013, 12:33:02 AM
Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on October 11, 2013, 12:57:01 AM
Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.

I feel like I've been told it's for weight gain.  Like, it's a bad thing.  But, I've been told so many things about cattle feeding in the last few years it's hard to remember exactly what is supposedly good or bad.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on October 11, 2013, 01:05:09 AM
Consider it a last meal...like a death row inmate getting pizza and beer right before they fry his ass.

They might get pizza, but I'll bet they don't get beer. That said, I'd give them any booze they want just before they go.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 11, 2013, 07:18:05 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on October 11, 2013, 07:34:31 AM
Just had the second best brisket ever yesterday. Slow Bone in Dallas. Good stuff.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on October 11, 2013, 11:43:05 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on October 11, 2013, 08:05:13 PM
grass-fed, corn-finished is how basically every standard american steer is raised, then fattened.  it's a weird thing to brag about.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 11, 2013, 09:24:07 PM
grass-fed, corn-finished is how basically every standard american steer is raised, then fattened.  it's a weird thing to brag about.

That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing.  You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets

Sounds like you've heard about cattle but never actually worked around any
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on October 11, 2013, 09:33:11 PM
grass-fed, corn-finished is how basically every standard american steer is raised, then fattened.  it's a weird thing to brag about.

That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing.  You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets

Sounds like you've heard about cattle but never actually worked around any

my grandfather raised Hereford this way.  The calves that he would have butchered were done AST's way.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on October 11, 2013, 09:46:24 PM
That's pretty weird because every farmer/rancher I knew or worked for growing up ALWAYS fed their cattle from a feed truck year round even when it was pasturing.  You know, go out to the pasture, pull up to the trough, drop the chute on the feed bin, turn on the auger, drive down to the end of the trough slowly so the whole thing fills up with little proccessed feed pellets

Sounds like you've heard about cattle but never actually worked around any

where did you grow up?

both of my grandparents raised cattle and i've spent decent chunks of my adult life working on cattle ranches in kansas, new mexico, arizona and mexico (but not with cattle).

cattle are also an interest of mine, so i've read a fair bit on them.  i never heard of anywhere where producers normally feed pastured beef cattle year round.  the closest i'm aware of would be areas with really soft grass like the gulf coast where some producers offer protein supplements to pasturing animals, but that's decidedly atypical and is a specific remedy for having low-protein pastures.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on October 11, 2013, 10:16:35 PM

My money is on sys's analysis.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on October 11, 2013, 10:28:56 PM
I rough ridin' love, LOVE! A good grass fed vs corn fed beef debate
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on October 12, 2013, 12:21:07 AM

My money is on sys's analysis.

Generally a good idea but I'm struggling with this one because AST seems to have pretty intimate interest and knowledge of meat. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: bones129 on October 12, 2013, 01:03:26 AM
I rough ridin' love, LOVE! A good grass fed vs corn fed beef debate

 :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 12, 2013, 07:25:42 AM
there is no debate brewing, this is a thread about bbq and grilling

sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity  :Lolrun:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sys on October 12, 2013, 10:40:37 AM
there is no debate brewing, this is a thread about bbq and grilling

sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity  :Lolrun:

i don't want to fight you either, ast.  and there's no question i'm jealous of your meats.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 12, 2013, 10:59:53 AM
there is no debate brewing, this is a thread about bbq and grilling

sys is just jealous of how much meat i pack and is throwing stones from a perch of insecurity  :Lolrun:

i don't want to fight you either, ast.  and there's no question i'm jealous of your meats.

 :ksu: :cheers: :ksu:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on October 13, 2013, 06:44:39 PM
Smoked two pork tenderloins and a beef butt today. Turned out pretty well, but the beef definitely got overdone a bit. The pork is better seasoned as well, even though it got the same seasoning on it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on October 13, 2013, 06:47:17 PM
Smoked two pork tenderloins and a beef butt today. Turned out pretty well, but the beef definitely got overdone a bit. The pork is better seasoned as well, even though it got the same seasoning on it.

WTF is a beef butt?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on October 14, 2013, 08:53:18 AM
 :frown: it was just a big hunk of lean beef ok
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on October 14, 2013, 05:50:33 PM
:frown: it was just a big hunk of lean beef ok

Sorry, wasn't trying to be a dick.   It's just not a cut I had heard of.   I pretty much only visit this thread for the food porn pics and the knowledge, I'm certainly no expert.    :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 14, 2013, 06:43:21 PM
Well, I have literally no pics from the cook on saturday.  had my set up team ready with the tent and buffet and I showed up at 6:30 with the food as I was told food would be served at 7.  That meant 10 minutes to get the food laid out with 20 minutes left to take pics, do 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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on October 15, 2013, 12:25:11 PM
Well, I have literally no pics from the cook on saturday.  had my set up team ready with the tent and buffet and I showed up at 6:30 with the food as I was told food would be served at 7.  That meant 10 minutes to get the food laid out with 20 minutes left to take pics, do 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: yoEMAW on October 15, 2013, 12:39:21 PM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on October 15, 2013, 12:47:07 PM
Well, I have literally no pics from the cook on saturday.  had my set up team ready with the tent and buffet and I showed up at 6:30 with the food as I was told food would be served at 7.  That meant 10 minutes to get the food laid out with 20 minutes left to take pics, do 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on October 17, 2013, 11:02:10 AM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 17, 2013, 11:05:52 AM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Pizza stone pizza
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 17, 2013, 11:06:28 AM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Pizza stone pizza

and 'grats
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on October 17, 2013, 12:37:48 PM
Got a 7 pound pork shoulder (Boston butt) marinating for the weekend.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on October 17, 2013, 12:42:46 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Kill a bear and cook it on the green egg.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 17, 2013, 12:58:23 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Kill a bear and cook it on the green egg.

http://www.bbq-brethren.com/forum/showthread.php?p=2660124
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on October 17, 2013, 02:35:24 PM
'grats, what size did you get?  i'd do a brisket.  oi. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on October 17, 2013, 02:37:53 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Kill a bear and cook it on the green egg.

didn't get tags this year, bro.

'grats, what size did you get?  i'd do a brisket.  oi. 

got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on October 17, 2013, 02:50:36 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Kill a bear and cook it on the green egg.

didn't get tags this year, bro.

'grats, what size did you get?  i'd do a brisket.  oi. 

got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.

cool. large is where it's at.  initial start up costs are high, with the egg and all the things that go along with it, the plate setter, thermometers, the nest (stand/wheels), chimney starter, etc...

there really isn't a brisket recipe, per say.  i assumed you've smoked before.  if you're brand new to smoking then i'd pull back and change my recommendo to salmon, whole chicken, ribs, pork shoulder, or tri-tip. 

you'll want to learn how your egg acts before putting something as sensitive as a brisket on it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on October 17, 2013, 03:00:50 PM
Fellas. It has happened. I have a big green egg. Was thinking about christening it this weekend. Any suggestos?

Kill a bear and cook it on the green egg.

didn't get tags this year, bro.

'grats, what size did you get?  i'd do a brisket.  oi. 

got the large. was thinking of doing a brisket. i tried to find the recipe you posted some odd pages back, but couldn't locate it. will keep looking.

cool. large is where it's at.  initial start up costs are high, with the egg and all the things that go along with it, the plate setter, thermometers, the nest (stand/wheels), chimney starter, etc...

there really isn't a brisket recipe, per say.  i assumed you've smoked before.  if you're brand new to smoking then i'd pull back and change my recommendo to salmon, whole chicken, ribs, pork shoulder, or tri-tip. 

you'll want to learn how your egg acts before putting something as sensitive as a brisket on it.

i've smoked before, but not with an egg. i used a cylindrical smoker before to do a brisket, and some ribs. as well as an electric smoker to do some ribs. have used a weber to do some chicken, etc. this will be my first dance with the big guns. if its super sensitive maybe pork shoulder is where its at?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on October 17, 2013, 03:08:15 PM
the egg isn't sensitive - the brisket is.   v sensitive to temp changes.  you should be fine. 
225 degrees, full brisket- not just the flat, ~1.5 hrs per pound.

no recipe really just mustard, then rub, then put it on.  i'm doing one this weekend too.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on October 17, 2013, 03:34:26 PM
the egg isn't sensitive - the brisket is.   v sensitive to temp changes.  you should be fine. 
225 degrees, full brisket- not just the flat, ~1.5 hrs per pound.

no recipe really just mustard, then rub, then put it on.  i'm doing one this weekend too.

 :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AbeFroman on October 17, 2013, 03:50:04 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on October 17, 2013, 07:54:51 PM
i love ribs.  i overcook mine until they're falling off the bone and eat them and then drink a bunch while smiling.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on October 17, 2013, 09:16:42 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 01:37:53 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20131120_130526_zpsd313fa1d.jpg) (http://s60.photobucket.com/user/poimen/media/20131120_130526_zpsd313fa1d.jpg.html)

Go fighting football wildcats ast out
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on November 20, 2013, 01:38:51 PM
holy mother of god
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on November 20, 2013, 01:41:47 PM
what are the tree branches for
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on November 20, 2013, 01:44:03 PM
looks like you are copying cns's lawn clippings rub
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 01:46:23 PM
what are the tree branches for

What can I say other than I like to party
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 20, 2013, 02:20:12 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

Also, update:  my lawn rub was pretty good!

Rib roast is so fantastic sounding.  crap's expensive, though. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on November 20, 2013, 03:24:48 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 03:35:47 PM
Guis guis, you are  :kstategrad: now start acting as such
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 20, 2013, 04:12:31 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on November 20, 2013, 05:02:26 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

this (http://www.nakedwhiz.com/madmaxturkey.htm)

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 08:35:50 PM
Not my best effort but still ate until I got the meat sweats

(http://i60.photobucket.com/albums/h27/poimen/20131120_190347_zps2806bd34.jpg) (http://s60.photobucket.com/user/poimen/media/20131120_190347_zps2806bd34.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 20, 2013, 08:39:27 PM
Holy crap, that looks great.

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: #LIFE on November 20, 2013, 08:47:26 PM
Holy crap, that looks great like a slab of fat I threw on the grill and then dropped in the yard.

Sent from my KFTT using Tapatalk 2
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 20, 2013, 08:49:59 PM
Well, that just isn't nice.

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 08:50:48 PM
 :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on November 20, 2013, 08:52:28 PM
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.   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 20, 2013, 08:53:17 PM
You guys ever have prime rib....

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: #LIFE on November 20, 2013, 08:55:04 PM
I'm just saying what it looks like, looks aren't everything.  Probably tastes  :lick:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 08:55:28 PM
Why have prime rib when there's plenty of hot dogs in the frig  :ROFL:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on November 20, 2013, 08:55:55 PM
Mouth feel tho.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 20, 2013, 08:58:15 PM
you morons don't deserve delicious prime rib goodness.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: #LIFE on November 20, 2013, 09:02:04 PM
you morons don't deserve delicious prime rib goodness.

At least that high quality crap they stock the Dillon's shelves with  :lol:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on November 20, 2013, 09:03:56 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on November 20, 2013, 09:04:11 PM
I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

this (http://www.nakedwhiz.com/madmaxturkey.htm)



My dad always smokes the turkeys.  Stays up damn near all night doing it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 20, 2013, 09:04:29 PM
you morons don't deserve delicious prime rib goodness.

At least that high quality crap they stock the Dillon's shelves with  :lol:

I think he confused the round eye roast they have for $4.29/lb this week for rib roast, but if he didn't, I'll be eating $4/# prime rib until I have a coronary.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on November 20, 2013, 09:07:01 PM

I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

this (http://www.nakedwhiz.com/madmaxturkey.htm)



My dad always smokes the turkeys.  Stays up damn near all night doing it.
takes me about 4 hrs
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 20, 2013, 09:07:18 PM
I am only smoking the breast.  No way I am dedicating more than a few hours.  I mean, l
Love baked turkey a lot.

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on November 20, 2013, 09:08:17 PM
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)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 20, 2013, 09:23:35 PM
boing!

(http://darindines.com/wp-content/uploads/2010/06/prime-rib.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 20, 2013, 09:25:33 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on November 20, 2013, 09:39:26 PM
Went in a wichita Dillon's after work to confirm, i saw they had $6/lb strip roasts (rib roast, minus the ribs, so just the meat) which is still pretty good, but i didn't see any rib roasts, maybe i should have asked the counter guy.  Because i feel like if i'm going to the trouble of cooking that much goodness, their better be some bones for me to gnaw on.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 20, 2013, 09:45:13 PM
Went in a wichita Dillon's after work to confirm, i saw they had $6/lb strip roasts (rib roast, minus the ribs, so just the meat) which is still pretty good, but i didn't see any rib roasts, maybe i should have asked the counter guy.  Because i feel like if i'm going to the trouble of cooking that much goodness, their better be some bones for me to gnaw on.

crown roast  :love:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EMAWmeister on November 20, 2013, 11:37:51 PM

I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

this (http://www.nakedwhiz.com/madmaxturkey.htm)



My dad always smokes the turkeys.  Stays up damn near all night doing it.
takes me about 4 hrs

How big of a bird? BGE?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on November 21, 2013, 01:39:18 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.

yeah, it's gross.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on November 21, 2013, 08:33:20 AM
Good god,

I didn't know there were people that didn't like rib roast that lived.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on November 21, 2013, 08:38:12 AM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on November 21, 2013, 09:10:49 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.

yeah, it's gross.

Nope

I love it. The blubber in the middle turns into meat butter after cooking and is the best condiment to enjoy your prime rib meat with
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on November 21, 2013, 09:15:35 AM
i'm with bread. i know a lot of people that love a good prime rib but gross to me you guys. can't do it.

I think it's one of those things that people came up with to see how dumb other people are.  Like a bunch of cow guys got together and said:
"Hey, let's see if we can get a bunch of dumb sobs to eat some cow fat." 
"But how? I mean it's rough ridin' disgusting cow fat.  What rough ridin' idiot would want to eat that that didn't have to?" 
"We'll charge more for it." 

And the tater tot prime rib was born. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mr Bread on November 21, 2013, 09:17:29 AM
Also, lol at calling that fat riddled crap "prime." 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on November 21, 2013, 09:18:28 AM
wow, taking a shot at tater tots, huh? well played, sir.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 21, 2013, 09:22:51 AM
Also, lol at calling that fat riddled crap "prime."

That is just what it is called
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 21, 2013, 09:30:54 AM
It's pretty well established that the leaner the beef cut, the better the flavor.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on November 21, 2013, 01:34:17 PM
It's pretty well established that the leaner the beef cut, the better the flavor.

 :confused:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on November 21, 2013, 01:45:05 PM
It's pretty well established that the leaner the beef cut, the better the flavor.

 :confused:

(http://4.bp.blogspot.com/_2cynbmcOtnA/TPPw0zwaCTI/AAAAAAAABsQ/CgSIXKSFRjA/s1600/sarcasm_detector.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on November 21, 2013, 01:58:43 PM

I am going to try to smoke a turkey breast for our first Tgiving dinner this sunday.  Assuming they are super pud like chicken?

this (http://www.nakedwhiz.com/madmaxturkey.htm)



My dad always smokes the turkeys.  Stays up damn near all night doing it.
takes me about 4 hrs

How big of a bird? BGE?

pretty small, 2 person type bird, maybe 10lbs?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 22, 2013, 08:40:56 PM
140 lbs turkey in a 24 hour brine, going on the smoke saturday at midnight

(http://i60.photobucket.com/albums/h27/poimen/20131122_202017_zps10144c5c.jpg) (http://s60.photobucket.com/user/poimen/media/20131122_202017_zps10144c5c.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on November 22, 2013, 09:35:30 PM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on November 22, 2013, 09:37:18 PM
140 lbs turkey in a 24 hour brine, going on the smoke saturday at midnight

(http://i60.photobucket.com/albums/h27/poimen/20131122_202017_zps10144c5c.jpg) (http://s60.photobucket.com/user/poimen/media/20131122_202017_zps10144c5c.jpg.html)

holy crap. this is exciting.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 22, 2013, 09:45:22 PM
140 lbs turkey in a 24 hour brine, going on the smoke saturday at midnight

(http://i60.photobucket.com/albums/h27/poimen/20131122_202017_zps10144c5c.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: steve dave on November 22, 2013, 09:47:34 PM
poultry is so gross
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on November 22, 2013, 09:53:39 PM

holy crap. this is exciting.

actually I lied.  3 birds going in the fryer, 100 lbs on the smoke

I hope it is still exciting

still excited.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 22, 2013, 10:01:35 PM
poultry is so gross

 :sdeek:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 04:15:33 PM
temp in the low 30's with rain turning to sleet for tonite's smoker run :shakesfist:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on November 23, 2013, 04:17:19 PM
Let me know details of your turkey smoke.  I am smoking mine.  Could use any and all pro-tips
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 04:20:15 PM
Let me know details of your turkey smoke.  I am smoking mine.  Could use any and all pro-tips

I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs

Inject with garlic butter

Rub with savory dry rub

Smoke
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on November 23, 2013, 04:27:51 PM
Let me know details of your turkey smoke.  I am smoking mine.  Could use any and all pro-tips

I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs

Inject with garlic butter

Rub with savory dry rub

Smoke

What temp?  Its my first.  I plan on probably finishing mine in the oven to crisp the skin a little more.  I am considering going with duck fat instead of butter.  Some site I saw said to ice the breasts prior to putting it in to help them cook more evenly with the rest of the bird.  I don't know if I believe that makes a huge difference, but it isn't much more effort to try.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 04:33:36 PM
Let me know details of your turkey smoke.  I am smoking mine.  Could use any and all pro-tips

I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs

Inject with garlic butter

Rub with savory dry rub

Smoke

What temp?  Its my first.  I plan on probably finishing mine in the oven to crisp the skin a little more.  I am considering going with duck fat instead of butter.  Some site I saw said to ice the breasts prior to putting it in to help them cook more evenly with the rest of the bird.  I don't know if I believe that makes a huge difference, but it isn't much more effort to try.

I'm gonna run my birds at about 250-275 and cook them until they are done, basting about every 1.5 hours

Duck fat is awesome, knock yourself out

I've never iced, sounds neat though

Just make sure you temp probe the bird in several places before you finish cooking and you will be alright

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 04:44:08 PM
Let me know details of your turkey smoke.  I am smoking mine.  Could use any and all pro-tips

I brine for 24 hours, 1cup sugar and 1 cup salt for every gallon of water, mix in some fresh herbs

Inject with garlic butter

Rub with savory dry rub

Smoke

Yeah, its been in the 20's all day here.  Been running it almost wide open all day to keep it at 225-240.  Two slabs ribs and a turk breast w. bone in. 

I didn't brine mine, because it is a butterball and a bunch of thimgs I read on line said that they don't need a brine.  I stuffed it w onion, bayleaf, granny smith apple, and celery then put some poultry rub on it.  It is about 5deg away from being ready right now.  Will pull it in a half our or so. Looks pretty good right now.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 04:58:33 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 05:07:30 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 05:52:42 PM
(http://img.tapatalk.com/d/13/11/24/ypy7aqe5.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on November 23, 2013, 05:59:05 PM
Is that supposed to be that crispy?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 06:00:29 PM
 :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 06:09:03 PM
Is that supposed to be that crispy?
Will be able to tell you tomorrow after we eat it.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 06:13:18 PM
The skin on the chickens i have smoked looks like that and the meat was super juicy and delish.   :dunno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on November 23, 2013, 06:16:30 PM
The skin on the chickens i have smoked looks like that and the meat was super juicy and delish.   :dunno:

Nice, that is what I figured. Never have smoked a turkey. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 10:24:19 PM
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

(http://i60.photobucket.com/albums/h27/poimen/20131123_221024_zps1781528a.jpg) (http://s60.photobucket.com/user/poimen/media/20131123_221024_zps1781528a.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 10:26:52 PM
So are you going to just start up all night and binge your ass off? 

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 23, 2013, 10:29:43 PM
So are you going to just start up all night and binge your ass off? 

Sent from my KFTT using Tapatalk 2

 :fatty:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 23, 2013, 10:37:27 PM
:thumbs:

Sent from my KFTT using Tapatalk 2

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on November 24, 2013, 08:26:33 AM
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

(http://i60.photobucket.com/albums/h27/poimen/20131124_081601_zps5bd638a6.jpg) (http://s60.photobucket.com/user/poimen/media/20131124_081601_zps5bd638a6.jpg.html)

(http://i60.photobucket.com/albums/h27/poimen/20131124_081617_zps41d27271.jpg) (http://s60.photobucket.com/user/poimen/media/20131124_081617_zps41d27271.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on November 24, 2013, 01:13:34 PM
Guys, I just tried some of the turkey.  Pretty good if you are in to that sort of thing.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on November 24, 2013, 01:16:22 PM
make sure the turkey isn't frozen when you drop it in the fryer
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 31, 2014, 10:06:12 PM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on January 31, 2014, 10:08:25 PM
Its really cold out there :frown:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on January 31, 2014, 10:12:02 PM
Its really cold out there :frown:

we should just resolve to drink more brown whisky to get through the cold smokes
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on February 01, 2014, 02:32:09 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

Strange how all the goemawtards stopped talking turkey once SD opened his fat ugly face and denounced poultry....   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on February 01, 2014, 06:49:59 AM
Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 01, 2014, 07:15:26 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

Strange how all the goemawtards stopped talking turkey once SD opened his fat ugly face and denounced poultry....

i love turkey, it is delicious and there is so much meat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on February 01, 2014, 07:45:57 AM
Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?

Steam the wings and let them cool before grilling
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: IPA4Me on February 01, 2014, 07:46:23 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking 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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: HerrSonntag on February 01, 2014, 06:22:04 PM
Thinking about smoking/grilling wings for the Super Bowl, got any good recipes for a first wing timer?

Steam the wings and let them cool before grilling

Smoke them normally for 1-2 hours (internal temp 170-190)  turn off your smoker and make use of this cold weather to let the wings cool back down to ambient.  Take the cool wings and toss them on a hot grill for 5 minutes per side to crisp up the skin and reheat them.  Enjoy.

This was my BWW bowl recipe

(http://ubuntuone.com/4pOEVHmed4BWUuxnbuQaVb)

(http://ubuntuone.com/32rTgNYJrMQyoCgrtrv1zQ)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on February 01, 2014, 08:21:56 PM
I appreciate the feedback, however, can't take your advice based on your b'splash, sorry, thank you, bye
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on February 02, 2014, 09:52:24 PM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

I smoked an eye of round roast last weekend and made sandwiches.   Was fairly tasty for cheap meat, but no prime rib of course.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kim carnes on February 02, 2014, 09:54:51 PM
I appreciate the feedback, however, can't take your advice based on your b'splash, sorry, thank you, bye

really funny username by the way, i so get why that is funny  :flush:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on February 04, 2014, 05:12:31 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke.  I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili.  So I've never actually made a chili before, and didn't really know how to.  But I just wanted to try and give it a shot. 

1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket

(http://i.imgur.com/UF3XTGa.jpg)

I've not tried it yet, because I'm waiting for my wife to get home from work.  I hope it's okay  :crossfingers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 04, 2014, 05:19:03 PM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

I smoked an eye of round roast last weekend and made sandwiches.   Was fairly tasty for cheap meat, but no prime rib of course.

please tell you made some french dips or cheesesteaks
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 04, 2014, 05:55:48 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke.  I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili.  So I've never actually made a chili before, and didn't really know how to.  But I just wanted to try and give it a shot. 

1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket

(http://i.imgur.com/UF3XTGa.jpg)

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on February 04, 2014, 06:00:50 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke.  I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili.  So I've never actually made a chili before, and didn't really know how to.  But I just wanted to try and give it a shot. 

1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket

I've not tried it yet, because I'm waiting for my wife to get home from work.  I hope it's okay  :crossfingers:

you say it's chili but why are there beans in it

just kidding bro, it looks great

but seriously why are there beans in it

i mean i'd eat it, just wondering

Because it's Kansas chili, not Texas chili!  :shakesfist:

This will probably make you even more confused, but I decided it needed a little something else and just added some brown sugar & a little bit of Gates BBQ sauce.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on February 04, 2014, 06:09:44 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke.  I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili.  So I've never actually made a chili before, and didn't really know how to.  But I just wanted to try and give it a shot. 

1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket

(http://i.imgur.com/UF3XTGa.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 04, 2014, 06:14:45 PM
I had some leftover (under cooked) brisket from my Super Bowl smoke.  I work for a school who was canceled today, and decided it was the perfect time to try out some brisket chili.  So I've never actually made a chili before, and didn't really know how to.  But I just wanted to try and give it a shot. 

1 onion
2 cloves of garlic
1 green bell pepper
3 cans dark red kidney beans
1 can of tomato paste
1 can of spicy Rotel
Cumin to taste
cayenne pepper to taste
2 1/2 lbs smoked brisket

I've not tried it yet, because I'm waiting for my wife to get home from work.  I hope it's okay  :crossfingers:

you say it's chili but why are there beans in it

just kidding bro, it looks great

but seriously why are there beans in it

i mean i'd eat it, just wondering

Because it's Kansas chili, not Texas chili!  :shakesfist:

This will probably make you even more confused, but I decided it needed a little something else and just added some brown sugar & a little bit of Gates BBQ sauce.

i  :love: baked beans with chipped beef

keep up the good work k_t_p  :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 22, 2014, 10:08:41 AM
(http://i60.photobucket.com/albums/h27/poimen/20140222_092709_zps29a819ff.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 22, 2014, 07:19:18 PM
dinner with all the nieces and nephews(http://i60.photobucket.com/albums/h27/poimen/20140222_180629_zps8a050801.jpg) (http://s60.photobucket.com/user/poimen/media/20140222_180629_zps8a050801.jpg.html)


dessert for the adults
(http://i60.photobucket.com/albums/h27/poimen/20140222_185542_zps5c871edc.jpg) (http://s60.photobucket.com/user/poimen/media/20140222_185542_zps5c871edc.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: puniraptor on February 22, 2014, 07:22:52 PM
Niiiiiiiiiiiiicccee
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on February 22, 2014, 07:49:03 PM
Damn AST, those ribs look amazing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 22, 2014, 08:20:40 PM
thanks and thanks
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on February 22, 2014, 10:06:22 PM
alexander supertramp, do you know anything about hog shanks?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 22, 2014, 10:14:53 PM
i have only made them into carnitas.  shank is really good if done right.  i've always wanted to try this recipe from tim love but haven't gotten around to it yet

http://www.foodandwine.com/recipes/braised-pork-shanks

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on February 22, 2014, 10:17:31 PM
i have only made them into carnitas.  shank is really good if done right.  i've always wanted to try this recipe from tim love but haven't gotten around to it yet

http://www.foodandwine.com/recipes/braised-pork-shanks

that recipe doesn't really look like hoghammers.  are you familiar with those ast?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 22, 2014, 10:20:29 PM
i have only made them into carnitas.  shank is really good if done right.  i've always wanted to try this recipe from tim love but haven't gotten around to it yet

http://www.foodandwine.com/recipes/braised-pork-shanks

that recipe doesn't really look like hoghammers.  are you familiar with those ast?

nope, not familiar
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on February 23, 2014, 10:25:10 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

I smoked an eye of round roast last weekend and made sandwiches.   Was fairly tasty for cheap meat, but no prime rib of course.

please tell you made some french dips or cheesesteaks

french dips with provolone...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 23, 2014, 10:27:41 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

I smoked an eye of round roast last weekend and made sandwiches.   Was fairly tasty for cheap meat, but no prime rib of course.

please tell you made some french dips or cheesesteaks

french dips with provolone...

that is called winning
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Mikeyis4dcats on February 23, 2014, 10:30:20 AM
uhm guys, it's been like 2 months since we've smoked or grilled anything according to the gE mancooking diary

we are better than this

I smoked an eye of round roast last weekend and made sandwiches.   Was fairly tasty for cheap meat, but no prime rib of course.

please tell you made some french dips or cheesesteaks

french dips with provolone...

that is called winning

they were tasty, we used those Bolillo rolls that Dillons sells like 8/$1.    Some au jus and horseradish.   Mmmm.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on February 23, 2014, 01:27:29 PM
you need to cook that crap at fattyfest
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 23, 2014, 01:54:48 PM
you need to cook that crap at fattyfest

who are you talking to here
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on February 23, 2014, 10:07:54 PM
sunny and nearly 60F today.  smoked a couple racks of baby backs and downed a couple IPAs.   :lick:  :cheers:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 10:58:16 AM
(http://i60.photobucket.com/albums/h27/poimen/20140224_104424_zps3424dadd.jpg) (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!!!




Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: mocat on February 24, 2014, 11:09:35 AM
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]
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: mocat on February 24, 2014, 11:11:22 AM
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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 11:15:28 AM
nicely done young mc
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on February 24, 2014, 11:26:02 AM
(http://i60.photobucket.com/albums/h27/poimen/20140224_104424_zps3424dadd.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on February 24, 2014, 11:33:29 AM
BTW last week I did 80lbs of pork butt for a bachelor party.  Lol they only ate about 40lbs. 

(http://fotos.fotoflexer.com/ca40227d7d1e72cf6aeed2ba223c574d.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 11:35:27 AM

 :love:

What's the upright part good for?  Cold smoking?  :dunno:



it's not quite cool enough in there for true cold smoking but it is kind of similar to that.  got a brisket or pork butt going in the horizontal chamber, throw some sausage or chicken in the vertical one.  it is basically not as hot so you can even out cook times a little more
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 11:37:07 AM
BTW last week I did 80lbs of pork butt for a bachelor party.  Lol they only ate about 40lbs. 

(http://fotos.fotoflexer.com/ca40227d7d1e72cf6aeed2ba223c574d.jpg)

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on February 24, 2014, 11:41:55 AM
Ha, it's a beast for sure.  The tank is 3/16" thick so it does take awhile to get it up to temp.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 11:44:10 AM
Ha, it's a beast for sure.  The tank is 3/16" thick so it does take awhile to get it up to temp.

does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on February 24, 2014, 11:55:10 AM
Ha, it's a beast for sure.  The tank is 3/16" thick so it does take awhile to get it up to temp.

does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes

Long story short I wedge a 1/2 inch bolt under the firebox door to let in enough air.  I think most home made smokers have little secrets/oddities like that.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 24, 2014, 11:59:01 AM
Ha, it's a beast for sure.  The tank is 3/16" thick so it does take awhile to get it up to temp.

does it not have an air damper on the smoke box or is it just weirdly located, or is it just my eyes

Long story short I wedge a 1/2 inch bolt under the firebox door to let in enough air.  I think most home made smokers have little secrets/oddities like that.

gotcha.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 28, 2014, 12:44:50 PM
picked up a 10lb beef shank from my butcher

(http://i60.photobucket.com/albums/h27/poimen/20140228_122137_zps85c0c6ab.jpg) (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:

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AppleJack on February 28, 2014, 12:51:47 PM
i just got one of these things, dunno what to do with it. smoke meat or something  :dunno:

http://www.kamadojoe.com/grills/bigjoe-24
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on February 28, 2014, 12:58:08 PM
i just got one of these things, dunno what to do with it. smoke meat or something  :dunno:

http://www.kamadojoe.com/grills/bigjoe-24

weird looking bong, I think.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 28, 2014, 07:41:27 PM
dinner tonite, grilled honey chile shrimp w/ bell peppers, pineapple & wild rice

(http://i60.photobucket.com/albums/h27/poimen/20140228_193111_zpsf8a19abe.jpg) (http://s60.photobucket.com/user/poimen/media/20140228_193111_zpsf8a19abe.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on February 28, 2014, 08:14:08 PM
That looks great Ast.  Next time maybe set the plate on your table instead tho
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on February 28, 2014, 08:17:13 PM
That looks great Ast.  Next time maybe set the plate on your table instead tho

thanks but table is not better  :lol:

just moved into this place and my kitchen remodel is not happening until the fall
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on February 28, 2014, 11:49:24 PM
picked up a 10lb beef shank from my butcher

(http://i60.photobucket.com/albums/h27/poimen/20140228_122137_zps85c0c6ab.jpg) (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?   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 12:30:02 AM
picked up a 10lb beef shank from my butcher

(http://i60.photobucket.com/albums/h27/poimen/20140228_122137_zps85c0c6ab.jpg) (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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 01, 2014, 03:05:40 AM
picked up a 10lb beef shank from my butcher

(http://i60.photobucket.com/albums/h27/poimen/20140228_122137_zps85c0c6ab.jpg) (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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 01, 2014, 03:09:40 AM
Dunno if this qualifies for this thread, but I've been slow cooking some pork butts lately and wow you guys.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 01, 2014, 03:12:16 AM
hey ast, sometimes you make food's i don't really like look really yummy.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 08:13:22 AM
hey ast, sometimes you make food's i don't really like look really yummy.

 :Woohoo:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 08:16:57 AM
(http://i60.photobucket.com/albums/h27/poimen/20140301_080136_zps31be767b.jpg) (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:

(http://i60.photobucket.com/albums/h27/poimen/20140301_084000_zps1fe70bc9.jpg) (http://s60.photobucket.com/user/poimen/media/20140301_084000_zps1fe70bc9.jpg.html)

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on March 01, 2014, 08:55:13 AM
Beer battered?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 08:57:28 AM
almost, beer soaked but other batter
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 11:47:59 AM
roasting coming along nicely

(http://i60.photobucket.com/albums/h27/poimen/20140301_110146_zpse86c7e74.jpg) (http://s60.photobucket.com/user/poimen/media/20140301_110146_zpse86c7e74.jpg.html)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 01, 2014, 02:07:44 PM
Post pics after you've pulled the beef off the bone.

Also more ball pics!!!  :excited:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 02:14:42 PM
Post pics after you've pulled the beef off the bone.

Also more ball pics!!!  :excited:

shank will be served whole, with tongs to pull meat off for tacos

i guess i can post more pics of my balls, to each his own
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Big Train on March 01, 2014, 02:17:54 PM
(http://southparkstudios.mtvnimages.com/images/shows/southpark/vertical_video/season_14/sp_1414_clip01.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 09:43:20 PM

(http://i60.photobucket.com/albums/h27/poimen/20140301_173056_zps6482d6b8.jpg) (http://s60.photobucket.com/user/poimen/media/20140301_173056_zps6482d6b8.jpg.html)


(http://i60.photobucket.com/albums/h27/poimen/20140301_174532_zps4da4c447.jpg) (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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 01, 2014, 09:44:47 PM
ast is so hot right now
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 09:53:15 PM
ast is so hot right now

 :horrorsurprise:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 01, 2014, 09:54:24 PM
I would eat the crap out of that.  Good work
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 01, 2014, 09:59:46 PM
Have had oso bucca with pork shank a few times that has been crazy good.  Been thinking of trying to recreate that this spring on the smoker.  Does having such a large shank of bone f with the cooking process?  Layer of meat is somewhat thin and the bone conducts heat, I could see it burning easily at norm smoking temps.  Have you done pork shank?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 10:05:13 PM
Have had oso bucca with pork shank a few times that has been crazy good.  Been thinking of trying to recreate that this spring on the smoker.  Does having such a large shank of bone f with the cooking process?  Layer of meat is somewhat thin and the bone conducts heat, I could see it burning easily at norm smoking temps.  Have you done pork shank?

only pork shank i have done is on whole hog.  i didn't notice anything crazy associated with this cook and the bone.  i would just make sure the bone that becomes exposed once the meat starts to pull back and swell is positioned away from the heat source.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 01, 2014, 10:09:05 PM
ast, unlike IRL you are free to talk about and cook pork in here (SafeZone ally)  :emawkid:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 10:13:23 PM
ast, unlike IRL you are free to talk about and cook pork in here (SafeZone ally)  :emawkid:

like when i make bacon  :lol:

seriously doe, it's not that i have a strong dislike for pork it's that i just really like beef considerably more.  when i make pork stuffs i will be sure to talk about it here.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 01, 2014, 10:14:43 PM
i just meant it from the standpoint of the texas beef mafia's chilling effect ;)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 01, 2014, 10:15:53 PM
i just meant it from the standpoint of the texas beef mafia's chilling effect ;)

 :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 02, 2014, 08:52:55 AM
I would eat the crap out of that.  Good work

thank you mm
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 02, 2014, 11:22:12 AM
(http://i60.photobucket.com/albums/h27/poimen/20140302_110211_zpsf1dc2b61.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 02, 2014, 02:51:39 PM
Saw sliced beef shank in the price chopper meat aisle today.  Bone in.   Gonna grab some for next weekend and try them out.  Sliced like med thick steaks.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 02, 2014, 09:37:37 PM
Saw sliced beef shank in the price chopper meat aisle today.  Bone in.   Gonna grab some for next weekend and try them out.  Sliced like med thick steaks.

braised is the way to go on those cross-cuts  :th_twocents:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 03, 2014, 01:32:28 PM
Saw sliced beef shank in the price chopper meat aisle today.  Bone in.   Gonna grab some for next weekend and try them out.  Sliced like med thick steaks.

braised is the way to go on those cross-cuts  :th_twocents:

Why not in the smoker?  to thin and dry out?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 03, 2014, 01:37:45 PM
Saw sliced beef shank in the price chopper meat aisle today.  Bone in.   Gonna grab some for next weekend and try them out.  Sliced like med thick steaks.

braised is the way to go on those cross-cuts  :th_twocents:

Why not in the smoker?  to thin and dry out?

that would be my guess.  also shank has lots of connective tissue and little fat.  by all means try it if you want and let us know the results.  as you should be able to tell by now, i also live experimenting and doing things differently than most
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Skipper44 on March 03, 2014, 05:20:53 PM
Saw sliced beef shank in the price chopper meat aisle today.  Bone in.   Gonna grab some for next weekend and try them out.  Sliced like med thick steaks.
I bought some of those at my l local PC and cubed them up to add some interest in my wife's kid friendly chilli on Saturday.

I really wanted to add the marrow but was over ruled. IT was a pain cutting around all connective tissue but was not going to fire up the smoker in the sleet.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 03, 2014, 05:27:26 PM
Let's chat about slowcookers you guys.  Think I'm going to make some ribs or brisket tomorrow!

What fun!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 03, 2014, 05:36:37 PM
do it to it Dlew, you the man!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 03, 2014, 05:38:42 PM
Sunday supposed to be in the 50's.  Been wanting to do a brisket for over a month.

Sent from my KFTT using Tapatalk

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on March 03, 2014, 05:56:00 PM
do it to it Dlew, you the man!

If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs.  Seasoned perfectly.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 03, 2014, 06:01:09 PM
Not a big fan of slow cooker ribs but brisket/roasts are the best.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 03, 2014, 06:14:32 PM
do it to it Dlew, you the man!

If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs.  Seasoned perfectly.

as in kaufman, tx?  is that where you live  :Wha:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on March 04, 2014, 06:39:36 AM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 04, 2014, 06:44:18 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on March 05, 2014, 08:17:18 AM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 05, 2014, 09:25:45 AM
I've used Taco seasoning before.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: kansas_troll_patrol on March 05, 2014, 09:48:15 AM
I've used Taco seasoning before.

As a dry rub on the pork?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 05, 2014, 09:51:55 AM
i can post something later
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 05, 2014, 09:54:15 AM
I've used Taco seasoning before.

chili seasoning works well too
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sonofdaxjones on March 05, 2014, 11:12:54 AM
Was going to smoke some pork sirloin tip roasts yesterday:  Cold and Rainy tho, didn't feel like it.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 05, 2014, 11:43:02 AM
I've used Taco seasoning before.

As a dry rub on the pork?

yeah

same with what clams said.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on March 05, 2014, 12:03:42 PM
(http://ecx.images-amazon.com/images/I/41e%2B8d5OBWL.jpg)

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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: tdaver on March 06, 2014, 12:45:15 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 06, 2014, 02:37:05 PM
isn't pastrami just corned beef smoked?

Corned beef is already hitting the grocery stores for st paddy's day.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 06, 2014, 03:43:07 PM
isn't pastrami just corned beef smoked?

Corned beef is already hitting the grocery stores for st paddy's day.

not really.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sonofdaxjones on March 07, 2014, 04:21:54 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 08, 2014, 12:44:43 AM
isn't pastrami just corned beef smoked?

Corned beef is already hitting the grocery stores for st paddy's day.

not really.

Both a yummy though.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 08, 2014, 12:50:41 AM
i destroyed a schlotzki's pastrami & swiss on rye sandwich tonight for dinner /pryzbylewski
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on March 08, 2014, 08:45:32 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

That's an eclectic mix of wood.  Any reason for that?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 08, 2014, 09:24:02 PM
slowcooking a pork shoulder (again) tomorrow.  bought it from a butcher this time!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 08, 2014, 09:34:47 PM
Crock? Oven?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 08, 2014, 09:35:40 PM
Crock? Oven?

electric blanket
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on March 08, 2014, 11:20:23 PM
slowcooking a pork shoulder (again) tomorrow.  bought it from a butcher this time!

your butcher?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 11:06:34 AM
Crock.  Just threw it in.

Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it.  Cooking it in Cherry Dr. Pepper. 

Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 09, 2014, 11:13:05 AM
Crock.  Just threw it in.

Put some garlic salt/pepper, Chili chowder, Onion chowder and Mesquite chowder on it.  Cooking it in Cherry Dr. Pepper. 

Last time I did it, I took out the shoulder to start pulling it, and the whole thing practically fell a part the moment I i put it on the pan.

a slow cooker.  i can tell you're a man who likes to do things right.  authenticity is important in bbq.  #keepitreal #nailsbq
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 07:43:48 PM
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."
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 09, 2014, 07:44:50 PM
yup, low and slow.  i'm hoping you took some pictures
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 07:53:04 PM
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 09, 2014, 09:37:02 PM
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.

Strain it and simmer.  Add liquids you like. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 09:41:17 PM
It's still cooking, bruh. I'm going to take it out in about an hour, drain the juice, apply sauce and keep it on low for another hour.  Should be chowing down on copious amounts of p-pork around 10.

SIDE NOTE: Someone tell me about reducing the liquid used to cook the pork.

Strain it and simmer.  Add liquids you like. 
Then what do i do with it?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 09, 2014, 09:44:38 PM
what are you wanting to do with it?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 09:47:04 PM
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.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 09, 2014, 09:48:56 PM
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on March 09, 2014, 09:52:57 PM
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way

Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 09, 2014, 09:57:34 PM
mix a little corn starch into cold water until it thickens, stir into strained sauce until desired thickness is reached.  that is the easy way



Give him some step by steps to make a delicious reduction from his leftover liquids, lets see what this young EMAW can do.

would love to be of assistance.  don't know exactly what the liquid is, what all he put on the pork & what exactly he's teying to do.  best bet is to skim of most of the fat/oil as it will separate from the gravy/sauce anyways, strain it, add some cold gelled starch and there he has it
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 10:07:07 PM
Liquid is cherry dr. pepper.  The pork had garlic salt/pepper, Chili chowder, Onion chowder and Mesquite seasoning and fiery seasoning on it. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 09, 2014, 10:10:58 PM
Sounds like you have a base for a bbq sauce
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 09, 2014, 10:11:29 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 09, 2014, 10:31:55 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 10, 2014, 06:01:15 AM
Yeah then just spoon some over the finished pulled meat.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 10, 2014, 12:17:03 PM
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.





Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 10, 2014, 12:20:31 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 10, 2014, 12:23:06 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 10, 2014, 12:42:34 PM
wow, thanks asava.  :thumbs:

will definitely do this next time (probably next week)!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 10, 2014, 12:42:45 PM
yeah, asava nailed the sauce.  i was just giving advice for a simple gravy.  you kansas boys and your sauces   :runaway:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on March 10, 2014, 12:48:45 PM
How long did you cook that shoulder for, Dlew?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dlew12 on March 10, 2014, 12:52:05 PM
How long did you cook that shoulder for, Dlew?
Cooked it in the crock on low for 10 hours.  Took it out, pulled it, sauced it, drained the liquid and put it back in the crock on low for another hour.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sonofdaxjones on March 10, 2014, 05:09:18 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

That's an eclectic mix of wood.  Any reason for that?

 :dunno: , was delicious, but will not use Oak next time.   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on March 10, 2014, 05:16:14 PM
Going to grill up some nice fillets and asparagus  tonight :woot:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 10, 2014, 05:17:09 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

That's an eclectic mix of wood.  Any reason for that?

 :dunno: , was delicious, but will not use Oak next time.

why not?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 10, 2014, 05:19:46 PM
Going to grill up some nice fillets and asparagus  tonight :woot:

 :drool:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 10, 2014, 05:23:58 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: sonofdaxjones on March 10, 2014, 05:29:55 PM
Doing another Turkey this weekend, last one was excellent with a butter/garlic injection, over mixed Pecan/Persimmon/Oak

That's an eclectic mix of wood.  Any reason for that?

 :dunno: , was delicious, but will not use Oak next time.

why not?

It was chips of Oak Whiskey Barrels and I am thinking they were the culprit for a little too much smoke bite on the skin, but otherwise very tender and juicy.   
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 10, 2014, 06:58:59 PM
Buying a duck tonight.  Going to smoke itand a brisket this weekend.  Intrigued about the duck.  Going to research a little on how to do that right.

you have my attention and i expect great things
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on March 10, 2014, 07:02:59 PM
Love duck and have never smoked on.  Detailed recap would be great
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on March 10, 2014, 07:09:31 PM
I'm all :excited: for this duck.  I recently had roasted duck from Cacheral  in Arlington with mango cinnamon sauce that was redic.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 10, 2014, 07:29:49 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 10, 2014, 07:54:30 PM
yeah, still expect great things.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 10, 2014, 08:34:57 PM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.

Probably nowhere close to where that duck will end up.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 11, 2014, 12:14:47 AM
Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: OK_Cat on March 11, 2014, 08:40:48 AM
Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.

send him a bill
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Bloodfart on March 11, 2014, 09:23:18 AM
Needless to say, CNS, we all have a lot riding on this duck. Don't fowl it up.

send him a bill

I bet it tastes like quack.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: #LIFE on March 11, 2014, 09:32:47 AM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.

Probably nowhere close to where that duck will end up.

 :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 11, 2014, 07:11:57 PM
2" thick grilled pork chops, sauteed rainbow chard, brolied potatoes & garlic, washed down with a little scotch

(http://i60.photobucket.com/albums/h27/poimen/20140311_185639_zpsd2a7386e.jpg)

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on March 11, 2014, 07:14:27 PM
BOSS!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 11, 2014, 07:33:21 PM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.

Probably nowhere close to where that duck will end up.
Same thing as last night but with scimecas Italian sausages
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 11, 2014, 07:35:15 PM
Grilled some chicken, sweet tater slices, zucchini, and yellow squash. Was pretty darn good. Felt even better to be grilling in shorts n tshirt with beer in hand.

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 11, 2014, 08:34:58 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 14, 2014, 12:25:56 AM
2" thick grilled pork chops, sauteed rainbow chard, brolied potatoes & garlic, washed down with a little scotch

(http://i60.photobucket.com/albums/h27/poimen/20140311_185639_zpsd2a7386e.jpg)

Thick pork chops are the shiznit.  I should eat them more often.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 14, 2014, 10:43:55 AM
2" thick grilled pork chops, sauteed rainbow chard, brolied potatoes & garlic, washed down with a little scotch

(http://i60.photobucket.com/albums/h27/poimen/20140311_185639_zpsd2a7386e.jpg)

Thick pork chops are the shiznit.  I should eat them more often.

it truly does taste like a completely different meat
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 14, 2014, 10:46:35 AM
I bought my duck way late, guys.  Hoping it defrosts in time.  :ohno:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 14, 2014, 10:50:53 AM
I bought my duck way late, guys.  Hoping it defrosts in time.  :ohno:

pur in large mixing bowl and run cold water over it. 

you are on the verge of ruining my, and many others, weekend here
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on March 14, 2014, 10:52:35 AM
you are on the verge of ruining my, and many others, weekend here

Yeah, what the heck, CNS?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 14, 2014, 11:10:51 AM
 :runaway:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 14, 2014, 04:53:14 PM
picking up a butt, 2 brisket points & some pork ribs.  gonna be some mean smoke rolling tonite

duck update plz
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 14, 2014, 04:54:24 PM
cns is absolutely mumped on this duck thing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 14, 2014, 05:00:07 PM
picking up a butt, 2 brisket points & some pork ribs.  gonna be some mean smoke rolling tonite

duck update plz

Guys, they just changed our forecast for Sunday to 33deg with snow.  going to go for it anyway.  Also, going to do a brisket at the same time. 

Going to defrost the duck, checker score the skin, rub some poultry rub on it(I have been using Jack Stack's rub) and probably put some onion, celery, bay leaf in the cavity.  This is pretty much how I do my basic oven roasting of chicken and it rocks.  So I am starting simple and dial it up to weird on my next one. 

Would love to make some sort of jalepeno rub and get it under the skin at some point and see how that goes soon.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 14, 2014, 05:01:58 PM
cns is absolutely mumped on this duck thing

I hope you aren't right.  That bastard has been thawing in the fridge since last night and will be in the sink as soon as I get home and until it is ready.

I am not brining this one, so as long as it is ready by Sunday morning, we are good, guys.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 14, 2014, 05:02:42 PM
:excited:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 14, 2014, 05:02:48 PM
that's clutch man
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on March 14, 2014, 05:05:29 PM
just took some ribs and chick breasts out of the freezer. dunno if smoking tonight or tomorrow but will smoke.  :Woohoo:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on March 14, 2014, 05:11:53 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 14, 2014, 05:22:20 PM
i mean like exactly rd, i didn't even bat an eye at your choices

why bake or grill when you can smoke
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 14, 2014, 10:55:57 PM
This rick daris sounds like a crazy mother rough rider
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on March 14, 2014, 11:21:30 PM
This rick daris sounds like a crazy mother rough rider

you don't even know. i'm even thinking about asparagus w/ something super crazy like sea salt on it. what!?!?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 07:41:33 AM
stoking the coals, getting stoked
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 15, 2014, 01:26:47 PM
(http://img.tapatalk.com/d/14/03/16/emede2e8.jpg)
At this rate these will end up better than that duck. Updates!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ChiCat on March 15, 2014, 01:33:47 PM
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

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 15, 2014, 01:58:26 PM
20 thighs and a rack of baby backs
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 03:26:26 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_133817_zpse32424aa.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 15, 2014, 03:27:59 PM
That looks great.

Sitting outside sipping a lagunitas smelling the apple wood right now
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 03:29:55 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_123614_zps8f285132.jpg) (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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 15, 2014, 03:31:17 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: hemmy on March 15, 2014, 03:32:02 PM
much better than my lunch (2 muffins)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on March 15, 2014, 03:52:17 PM
I need to convince my company to have AST cater like every week. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 15, 2014, 03:55:48 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads

Buy a grill STAT.  Best kitchen related purchase you can make. 
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 04:30:56 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads

i don't know whether i should feel happy or sad right now, i'm contused

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 15, 2014, 04:34:03 PM
i love smoked chicken rd, and i don't think you're crazy at all.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: WillieWatanabe on March 15, 2014, 04:35:59 PM
great work, everyone.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 15, 2014, 04:42:02 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads

i don't know whether i should feel happy or sad right now, i'm contused

happy!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 15, 2014, 04:43:29 PM
i have a small george foreman grill.  i make stuff on it sometimes.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 04:45:08 PM
i don't even have a grill or smoker or anything but this is one of my favorite threads

i don't know whether i should feel happy or sad right now, i'm contused

happy!

i want to but there is a gE bro out there that is unable to make proper smoked flesh offerings to the gods.  i will try happy though, if you insist
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 09:17:33 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_190309_zpsc8bc241e.jpg) (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:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 15, 2014, 09:20:29 PM
those ribs look tasty :thumbs:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 15, 2014, 09:20:46 PM
what turned out the best ast?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 15, 2014, 09:43:03 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 08:25:52 AM
I need to convince my company to have AST cater like every week.

yeah that would work out well for both of us
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 16, 2014, 10:22:54 AM
Both on smoke now(http://img.tapatalk.com/d/14/03/16/ypezyhuh.jpg)(http://img.tapatalk.com/d/14/03/16/y6u8y6uz.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 10:25:25 AM
well, now we are making progress
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 16, 2014, 10:29:57 AM
saw the rub and instantly went "CNS!" :emawkid:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 16, 2014, 10:44:01 AM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 16, 2014, 01:37:39 PM
Pulled duck and putting it oven to finish per d00d online's instructions.   (http://img.tapatalk.com/d/14/03/17/umesara3.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: wetwillie on March 16, 2014, 02:05:18 PM
That duck has a nice fat juicy ass.  Congrats CNS
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 16, 2014, 02:11:15 PM
papa tobias gave me a smoked ham from one of his pig hunts and I'm just kinda gnawing on it

(http://img.tapatalk.com/d/14/03/17/ryvu6uba.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 16, 2014, 02:58:57 PM
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. (http://img.tapatalk.com/d/14/03/17/usasa7yr.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: EllRobersonisInnocent on March 16, 2014, 03:02:00 PM
That looks absolutely amazing
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 16, 2014, 03:02:20 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_190309_zpsc8bc241e.jpg) (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:

(http://www.techyville.com/wp-content/uploads/2013/11/hb2.jpg)

(http://aceey.files.wordpress.com/2012/02/itis.jpg?w=297)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Institutional Control on March 16, 2014, 05:12:17 PM
Man. AS's Q always looks great.   I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 05:50:02 PM
nicely done CNS, I would eat the face off of that duck
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on March 16, 2014, 05:58:23 PM
Great looking duck!

Also, jerk chicken!

(http://img.tapatalk.com/d/14/03/17/tave3abe.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 06:10:30 PM
nice looking chickens you got there
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 16, 2014, 06:16:50 PM
Jerk chicken and jerk pork are on the list to try this spring.  Looks great

Sent from my KFTT using Tapatalk

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 07:16:42 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_190309_zpsc8bc241e.jpg) (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:

(http://www.techyville.com/wp-content/uploads/2013/11/hb2.jpg)

(http://aceey.files.wordpress.com/2012/02/itis.jpg?w=297)

i have no idea what is going on here and that's a fact jack
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 16, 2014, 07:21:19 PM
Great looking duck!

Also, jerk chicken!

(http://img.tapatalk.com/d/14/03/17/tave3abe.jpg)

What is that orange T on the bottom right of that picture?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 07:21:52 PM
(http://i60.photobucket.com/albums/h27/poimen/20140315_190309_zpsc8bc241e.jpg) (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:

(http://www.techyville.com/wp-content/uploads/2013/11/hb2.jpg)

(http://aceey.files.wordpress.com/2012/02/itis.jpg?w=297)

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Tobias on March 16, 2014, 07:23:35 PM
What is that orange T on the bottom right of that picture?

tapatalk hosted image, you'll notice it on some other pics on this blog
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 16, 2014, 07:36:22 PM
What is that orange T on the bottom right of that picture?

tapatalk hosted image, you'll notice it on some other pics on this blog

 :thumbsup:
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 07:41:19 PM
Man. AS's Q always looks great.   I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.

set up a pak for the game and i can bring da food, it's that simple.  10 ppl or less, no problem.  10+ and i'll ask that people just chip in to cover cost, no profit.  more than 30, i'm gonna charge out the ass because that becomes a lot of work.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 16, 2014, 09:41:34 PM

Man. AS's Q always looks great.   I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.

set up a pak for the game and i can bring da food, it's that simple.  10 ppl or less, no problem.  10+ and i'll ask that people just chip in to cover cost, no profit.  more than 30, i'm gonna charge out the ass because that becomes a lot of work.
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: resident LibBot dick holder on March 16, 2014, 10:05:41 PM
sorry ast, i just saw the dave chappelle episode about the itis last night and it was fresh in my mind.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Pete on March 16, 2014, 10:29:13 PM
I should have taken pics, but Catzacker and I dined on grilled rack of lamb last night.

Slice up the rack, do a good dry rub on it (ours was a spicy and sweet mix), then put it on super high heat.   Serve it medium rare to medium.

Below is a stock photo that is somewhat accurate

(http://www.simplyrecipes.com/wp-content/uploads/2013/02/lamb-chops-c.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 10:37:01 PM
sorry ast, i just saw the dave chappelle episode about the itis last night and it was fresh in my mind.

no apos required.  i urban dictionaried the crap out of it and yeah, that is exactly what i had going on
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 16, 2014, 10:38:46 PM

Man. AS's Q always looks great.   I'm going to hunt him down this fall when the Cats play at TCU and eat his brisket.

set up a pak for the game and i can bring da food, it's that simple.  10 ppl or less, no problem.  10+ and i'll ask that people just chip in to cover cost, no profit.  more than 30, i'm gonna charge out the ass because that becomes a lot of work.
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"
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Dr Rick Daris on March 17, 2014, 12:35:13 PM
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.


(http://farm4.staticflickr.com/3816/13205207774_b4a56ce686_z.jpg)

(http://farm3.staticflickr.com/2776/13204897875_71cfc5a5f5_z.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on March 17, 2014, 02:29:13 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 17, 2014, 02:32:38 PM
I should have taken pics, but Catzacker and I dined on grilled rack of lamb last night.

Slice up the rack, do a good dry rub on it (ours was a spicy and sweet mix), then put it on super high heat.   Serve it medium rare to medium.

Below is a stock photo that is somewhat accurate

(http://www.simplyrecipes.com/wp-content/uploads/2013/02/lamb-chops-c.jpg)

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 17, 2014, 02:32:59 PM
goEMAW needs a gEbbqteam.

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 17, 2014, 02:33:43 PM
goEMAW needs a gEbbqteam.

Would consist of AST whipping ass while the rest of us drink. 

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: The Tonya Harding of Twitter Users Creep on March 17, 2014, 02:34:45 PM
goEMAW needs a gEbbqteam.

Would consist of AST whipping ass while the rest of us drink.

yeah exactly sounds fantastic
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 17, 2014, 02:45:02 PM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 17, 2014, 04:50:33 PM
costco sells decent rack of lamb to use for chops.  very easy in the smoker.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on March 17, 2014, 08:40:31 PM
costco sells decent rack of lamb to use for chops.  very easy in the smoker.
So does Sams
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 17, 2014, 08:53:34 PM
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?
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Gooch on March 17, 2014, 08:58:06 PM
Two racks with 7 chops. I think it runs around $17. Don't really look at the price cause I'm :kstategrad: as eff.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: TheCatFanSpeaks on March 19, 2014, 06:58:47 PM
(http://img.tapatalk.com/d/14/03/20/7a9u4ydy.jpg)

Smoked a corned beef this afternoon. Now Ruebans! (Sp?)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Cire on March 19, 2014, 07:12:23 PM
(http://img.tapatalk.com/d/14/03/20/tugajyra.jpg)



Sent from my SPH-L710 using Tapatalk

Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: asava on March 19, 2014, 07:15:11 PM
(http://i.imgur.com/BIsjCSw.jpg)

Mexican BBQ steak tacos.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 19, 2014, 07:24:12 PM
(http://imgur.com/BIsjCSw)

Mexican BBQ steak tacos.

Been digging these hard lately.  Have a good seasoning and good corn salsa that makes these unbelievable
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 19, 2014, 07:34:55 PM
lots of good food on this page.  makes me feel bad about settling for earl campbell's hot links tonite...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: meow meow on March 19, 2014, 07:52:14 PM
(http://img.tapatalk.com/d/14/03/20/tugajyra.jpg)



Sent from my SPH-L710 using Tapatalk

Oh my, that all looks amazing.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on March 20, 2014, 08:25:54 PM
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.

(http://img.tapatalk.com/d/14/03/21/va2asave.jpg)

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.

(http://img.tapatalk.com/d/14/03/21/a3a7u5yt.jpg)

Was delicious!
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 20, 2014, 08:27:42 PM
 :drool:

perch are so yummy
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 20, 2014, 11:09:35 PM
(http://img.tapatalk.com/d/14/03/21/a9e5y3e7.jpg)
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 20, 2014, 11:16:05 PM
:drool:

perch are so yummy

Really?  I don't think I've ever had them.  I just kinda figured there was no point in bothering because of the small amount of meat.   I guess there are larger perch out there than I'm used to seeing though.  Pretty sure I saw a special about giant ass Nile perch...
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 20, 2014, 11:20:46 PM
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.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: ben ji on March 21, 2014, 01:22:57 AM
:drool:

perch are so yummy

Really?  I don't think I've ever had them.  I just kinda figured there was no point in bothering because of the small amount of meat.   I guess there are larger perch out there than I'm used to seeing though.  Pretty sure I saw a special about giant ass Nile perch...

They were definitely delicious but I dont think it would be worth it to go through the effort of cleaning them. I cooked 4 filet's but there still was not much meat....but if someone wants to clean them(apparently the GF's brother has an electric knife that does work) and send them to me, I will definitely eat the crap out of them.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 21, 2014, 07:12:20 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 21, 2014, 08:18:48 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: pissclams on March 21, 2014, 08:45:01 AM
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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 21, 2014, 03:33:18 PM
ya the egg sits on the feet not the wood table and the sides don't get hot enough to ignite wood. 

neither of these factors mean that it's safe to put the egg into a wood table on a wood deck though.  the issue is potential for a spark to come out the bottom and ignite a deck. get a grill matt

Most of the people seem to favor a paving stone under the egg.   I was most concerned with the sides.  Thanks for the info.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: AST on March 21, 2014, 04:13:19 PM
 :shakesfist: last time i try to track down something cool for you, not even a "that sux is not even close to what i was looking for"
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: Boom Roasted on March 21, 2014, 06:36:46 PM

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
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: CNS on March 21, 2014, 07:17:01 PM
Grilled chuck burger with goat cheese tonight.  Oh man!  Super simple but delish.
Title: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
Post by: jtksu on March 22, 2014, 12:23:33 AM
:shakesfist: last time i try to track down something cool for you, not even a "that sux is not even close to what i was looking for"

It looks like exactly what I want but I'm just gonna buy one.   If I was to build one I would have to ask my dad to help because he has all the necessary tools and I'm no carpenter.   This is the one I'm looking at.

(http://www.biggreenegg.com/wp-content/uploads/2013/08/mahog-table-right-casters-sm.jpg)
Title: Re: go