Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475636 times)

XocolateThundarr · « **Reply #3425 on:** August 28, 2016, 09:47:10 AM »

Quote from: The Big Train on August 28, 2016, 09:42:55 AM

Quote from: XocolateThundarr on August 28, 2016, 09:25:43 AM
Brisket today. First attempt with this smoker. Hope I trimmed it right.

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are we gonna get a before pic?

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The Big Train · « **Reply #3426 on:** August 28, 2016, 09:47:45 AM »

Quote from: CNS on August 28, 2016, 09:45:04 AM

Taking friday off and smoking some pork belly and some brisket. Never smoked belly before. I have a whole belly cut into 6 sections. Going to play with some spices from one to another. One is going to be chorizo type seasoning, one is going to get some Indian base spice to it. Not sure about the others yet. Probably will try to salt and sugar cure a couple for a day or so before smoking too.
And, if there werent enough variables in that already, I am going to use the ok joe offset I picked up over a year ago for the first time. Really looking forward to it.

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I'm taking friday off too and i cant decide what i want to make yet

The Big Train · « **Reply #3427 on:** August 28, 2016, 09:48:40 AM »

Quote from: XocolateThundarr on August 28, 2016, 09:47:10 AM

Quote from: The Big Train on August 28, 2016, 09:42:55 AM
Quote from: XocolateThundarr on August 28, 2016, 09:25:43 AM
Brisket today. First attempt with this smoker. Hope I trimmed it right.

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are we gonna get a before pic?

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thats what i'm talking about

XocolateThundarr · « **Reply #3428 on:** August 28, 2016, 09:50:01 AM »

Quote from: CNS on August 28, 2016, 09:45:53 AM

Quote from: XocolateThundarr on August 28, 2016, 09:25:43 AM
Brisket today. First attempt with this smoker. Hope I trimmed it right.

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I leave about 1/4" fat on. It turns out great like that.

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That's what I read. The point on this one was huge, about 5 inches thick. I separated it and am only smoking the flat today. The entire brisket was about 15 pounds.

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CNS · « **Reply #3429 on:** August 28, 2016, 09:56:44 AM »

Dude. Burnt ends are delish.

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Asteriskhead · « **Reply #3430 on:** August 28, 2016, 10:00:30 AM »

Made some bbq sauce last night using some cans of Buffalo Sweat I wasn't going to drink. It will go on some pulled pork sandwiches tonight. I have not gone and retrieved the smoker from my parents, so the pork butt is cooking in the crockpot. Lame, I know.

XocolateThundarr · « **Reply #3431 on:** August 28, 2016, 06:11:19 PM »

Finished product.

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wetwillie · « **Reply #3432 on:** August 28, 2016, 06:35:12 PM »

Looks good, those weiners look nice and plump too

star seed 7 · « **Reply #3433 on:** August 28, 2016, 06:52:21 PM »

The Big Train · « **Reply #3434 on:** August 28, 2016, 06:55:28 PM »

XocolateThundarr · « **Reply #3435 on:** August 28, 2016, 07:13:12 PM »

Quote from: wetwillie on August 28, 2016, 06:35:12 PM

Looks good, those weiners look nice and plump too

Do you even hot link bro?

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The Big Train · « **Reply #3436 on:** August 28, 2016, 07:22:21 PM »

Are you making sandwiches with that or what?

halfEmpty · « **Reply #3437 on:** August 28, 2016, 10:27:38 PM »

Making the annual pilgrimage back to Kansas at the end of the week so decided to smoke some meat to eat until I leave. Pulled pork and a dozen chicken thighs should do the trick.

The sauce is a homemade Gates clone.

HerrSonntag · « **Reply #3438 on:** August 29, 2016, 08:51:40 AM »

Smoked chicken thighs

Mrs. Gooch · « **Reply #3439 on:** October 10, 2016, 10:20:52 AM »

I was told to post this here, even though is is not BBQ or grilling....

Gooch · « **Reply #3440 on:** October 10, 2016, 10:24:13 AM »

No disrespect was shown to the LGBT community by using their newspaper for the table liner.

Gooch · « **Reply #3441 on:** October 28, 2016, 09:37:20 AM »

I am going to take a run at some beef short ribs Saturday.

Cire · « **Reply #3442 on:** October 28, 2016, 12:38:36 PM »

I'm scared they will dry out

Gooch · « **Reply #3443 on:** October 28, 2016, 04:30:02 PM »

Quote from: Cire on October 28, 2016, 12:38:36 PM

I'm scared they will dry out

I'm gonna wrap with a red wine juice/sauce mixture.

Cire · « **Reply #3444 on:** October 28, 2016, 04:44:59 PM »

That's a good idea

Ast makes them all the time

I love them braised

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wetwillie · « **Reply #3445 on:** October 28, 2016, 05:49:16 PM »

Quote from: Cire on October 28, 2016, 04:44:59 PM

That's a good idea

Ast makes them all the time

I love them braised

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AST is the goEMAW casualty that hurts the most.

cDubya · « **Reply #3446 on:** October 30, 2016, 12:19:48 PM »

Went all out for our bar opening with a few friends last month. Decided to try a smoked chili! Started with 2lb of burger, 2lb of chorizo, and a ~6lb pork butt...

Then went about making our chili after all the meat was smoked...

Turned out SO much better than i could have even hoped for. People raved about it, and most had multiple bowls. Always a good sign of success, and not friends just being polite. Smoking more as I type this to freeze and make chili this winter... Finished product...

Cire · « **Reply #3447 on:** October 30, 2016, 02:12:00 PM »

Smoked brisket chili is my fave

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sonofdaxjones · « **Reply #3448 on:** November 05, 2016, 07:11:19 PM »

Did some country style ribs and chicken thighs over oak. Not bad for an easy dinner.

tdaver · « **Reply #3449 on:** November 06, 2016, 07:51:00 PM »