Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475078 times)

waks · « **Reply #1375 on:** March 22, 2014, 02:38:18 AM »

Quote from: Tobias on March 22, 2014, 12:30:21 AM

had bratwurst and grilled zucchini tonight (someone else made it of course) go cats

I absolutely love food that someone else makes.

AST · « **Reply #1376 on:** March 22, 2014, 07:51:00 AM »

Quote from: Cire on March 22, 2014, 12:28:10 AM

Why in the world would you put a grill in that?

i think they are so popular because of the prep/work spave they provide. the only thing that would concern me about it is as 'clams mentioned, put something on the lower shelf under the egg to catch any coals if they fall

TD_Wildcats · « **Reply #1377 on:** March 22, 2014, 08:36:36 AM »

Quote from: jtksu on March 22, 2014, 12:23:33 AM

Quote from: alexander supertramp on March 21, 2014, 04:13:19 PM
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.

We have a table. Works great! We also put a stainless steel top on it for easy cleaning.

AST · « **Reply #1378 on:** March 22, 2014, 07:30:16 PM »

grilled yardbird thighs, vidalia & hothouse w/ bacon & garlic roasted brussels

Tobias · « **Reply #1379 on:** March 22, 2014, 09:04:45 PM »

shots fired to the square vs circle plate debate

Pete · « **Reply #1380 on:** March 22, 2014, 09:21:17 PM »

Quote from: TD_Wildcats on March 22, 2014, 08:36:36 AM

Quote from: jtksu on March 22, 2014, 12:23:33 AM
Quote from: alexander supertramp on March 21, 2014, 04:13:19 PM
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.

We have a table. Works great! We also put a stainless steel top on it for easy cleaning.

You should just pay supertramp to make you one.

AST · « **Reply #1381 on:** March 22, 2014, 09:23:45 PM »

i don't even have a bge let alone have made a table for one. i mean i could but i'm drunk so not right now

Cire · « **Reply #1382 on:** March 22, 2014, 09:54:50 PM »

Burgers tonight.

AST · « **Reply #1383 on:** April 06, 2014, 08:08:25 AM »

gonna have a tri tip for lunch and butt for dinner

Cire · « **Reply #1384 on:** April 06, 2014, 08:16:33 AM »

What's the rub on the tri? Pics of the finish tia.

AST · « **Reply #1385 on:** April 06, 2014, 08:19:29 AM »

Quote from: Cire on April 06, 2014, 08:16:33 AM

What's the rub on the tri? Pics of the finish tia.

salt, pepper, garlic chowder, cayenne, ground thyme

no problem, pics to come

Cire · « **Reply #1386 on:** April 06, 2014, 08:23:32 AM »

Do you do a reverse sear on it or just let it go till MR?

AST · « **Reply #1387 on:** April 06, 2014, 08:29:11 AM »

Quote from: Cire on April 06, 2014, 08:23:32 AM

Do you do a reverse sear on it or just let it go till MR?

i usually just let them go to mr

i am experimenting today. i am taking it all the way like a brisket. i am that crazy!

Cire · « **Reply #1388 on:** April 06, 2014, 09:04:56 AM »

are you going to slice it or chop it?

AST · « **Reply #1389 on:** April 06, 2014, 09:08:13 AM »

Quote from: Cire on April 06, 2014, 09:04:56 AM

are you going to slice it or chop it?

i'm going to attempt to slice it. i've heard mixed reviews, some say it crumbles and is best chopped, others say it is perfectly fine sliced. i imagine it's all about when you pull it off so we'll just wait and see with this experiment.

Cire · « **Reply #1390 on:** April 06, 2014, 10:05:58 AM »

can't wait to see

AST · « **Reply #1391 on:** April 06, 2014, 01:39:13 PM »

getting ready to pull the tri off, butt coming along nicely

lunch is ready. foiled wrapped sweet corn, beer battered onion rings, smoked tri tip served with a cracked pepper horseradish sauce and a garlic & rosemary au jus

cire, i have to say i like it this way so much better than to MR. and that is saying alot because i don't take any steak past MR

Boom Roasted · « **Reply #1392 on:** April 06, 2014, 01:41:06 PM »

Looks great. You have a little fry daddy for those rings or what?

AST · « **Reply #1393 on:** April 06, 2014, 01:43:36 PM »

Quote from: Boom Roasted on April 06, 2014, 01:41:06 PM

Looks great. You have a little fry daddy for those rings or what?

thanks BR! just a 2.5 qt pot and a gas cooktop. both of my fryers are the propane kind

sonofdaxjones · « **Reply #1394 on:** April 06, 2014, 01:53:14 PM »

Too much pine pollen for me to smoke right now, but had a pretty good shoulder last night at a friends house.

He put rub on it 4 days ago, and it had a fat cap, so he put cuts in the fat cap and salted it heavily when he put the rub on. Smoked it fat cap up. He's someone what know to smoking, and used to doing butts on a gas pig cooker. He only smoked it 6 hours, but it was pretty good sliced. I keep telling him if he's going to get it tender enough to pull he's going to need to leave it on the smoker longer to get the fat rendered down.

The crust was excellent though.

Cire · « **Reply #1395 on:** April 06, 2014, 04:55:41 PM »

I like roasted sliced pork too

Boom Roasted · « **Reply #1396 on:** April 06, 2014, 07:54:09 PM »

All meat kabobs. #teamroundplateeventhoughtheywereleftbyanoldroommate

WillieWatanabe · « **Reply #1397 on:** April 06, 2014, 07:56:02 PM »

great job, fellas.

CNS · « **Reply #1398 on:** April 06, 2014, 08:16:26 PM »

Has anyone ever used pistachios in a rub? I have been thinking about chopping up some super fine and using it as a rub on something. Not sure what meat, or really anything else, but I am goung to try it out this summer. Thinking it needs to be pork or poultry, though. Thoughts?

AST · « **Reply #1399 on:** April 06, 2014, 08:42:58 PM »

butt off the smoker and resting

pulled

pulled pork and fuji apple slaw on a king's roll

really satisfied with todays run. came up with a butt rub and slaw recipe that i don't see myself changing for a very long time, if ever