Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 473884 times)

kansas_troll_patrol · « **Reply #4600 on:** July 20, 2020, 09:22:54 AM »

I don't sauce much myself. I always have it available for anyone who wants it. I'm not a big Rays guy. I've really been enjoying Stubs lately. They have a nice lineup.

kansas_troll_patrol · « **Reply #4601 on:** July 20, 2020, 09:24:49 AM »

Quote from: WillieWatanabe on July 20, 2020, 09:15:56 AM

How was the queso? Is there a line where it can have too much smoke?

I'm sure there is, but I've not found it yet. I left the queso on for about 2.5 hours with oak and some peach wood. It wasn't a real heavy smoke.

Spracne · « **Reply #4602 on:** July 20, 2020, 09:29:17 AM »

Sweet Baby Rays is and will always be unbearably white to me.

Good call on Stubb's and Rudy's.

pissclams · « **Reply #4603 on:** July 20, 2020, 10:03:33 AM »

i only use gates hot & spicy

DaBigTrain · « **Reply #4604 on:** July 20, 2020, 10:08:18 AM »

Quote from: pissclams on July 20, 2020, 10:03:33 AM

i only use gates hot & spicy

I can drink that stuff by the gallon

8manpick · « **Reply #4605 on:** July 20, 2020, 10:12:38 AM »

I did a half a pork belly last week, highly recommend

Dugout DickStone · « **Reply #4606 on:** July 20, 2020, 11:19:00 AM »

Delicious looking lard

tdaver · « **Reply #4607 on:** July 20, 2020, 01:11:24 PM »

If HFCS is the first ingredient (or anywhere on the list for that matter), then it’s not real bbq sauce. Sorry baby ray fans.

Cire · « **Reply #4608 on:** July 20, 2020, 01:17:33 PM »

Sugar, it’s sugar

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tdaver · « **Reply #4609 on:** July 20, 2020, 01:21:48 PM »

Okay fine. If sugar is the first ingredient...

kansas_troll_patrol · « **Reply #4610 on:** July 20, 2020, 11:26:03 PM »

Quote from: pissclams on October 30, 2019, 05:04:25 PM

you can forget for a little while but better remember it again because you’re going to need to refill the lump

Just an update, in combination with my smartfire controller my UDS ran for 36 hours without being refilled, touched or adjusted. I didn't fill the basket up entirely. I really just wanted to see how long I could run it without refilling. There was another storm rolling in and I decided to clean up before it started. I'm sure that a ceramic smoker is amazing. but I have a ton of cooking space and very little invested in this smoker. Another plus is that I've taking it camping, to my parents for cooks. I would never travel with a ceramic. I'm not arguing against a ceramic, but I sure am arguing for a properly built UDS.

Katpappy · « **Reply #4611 on:** July 21, 2020, 12:43:50 AM »

Quote from: Dugout DickStone on July 20, 2020, 11:19:00 AM

Delicious looking lard

Uncured bacon. My mom would use some kind of rub that cured the side pork into bacon. Did not taste like store bought bacon but it was better than uncured fried pork belly.

AST · « **Reply #4612 on:** July 24, 2020, 12:17:48 PM »

Have a plate of prime short ribs smoking today. Will have this evening with smoked posole verde that I made Sunday and some grilled elotes. Going to be a pretty good little evening.

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AST · « **Reply #4613 on:** July 24, 2020, 03:51:46 PM »

Short ribs pulled from smoke, wrapped in butcher paper and taking a nap in a cooler for 3 hours.

Corn on for smoked elotes

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AST · « **Reply #4614 on:** July 24, 2020, 09:29:29 PM »

Stuffed

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michigancat · « **Reply #4615 on:** July 25, 2020, 12:47:47 PM »

How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results

8manpick · « **Reply #4616 on:** July 25, 2020, 01:01:33 PM »

Immediately, or like 20 minutes and then dry off the moisture pulled out before putting on the fire

8manpick · « **Reply #4617 on:** July 25, 2020, 01:02:02 PM »

Quote from: AST on July 24, 2020, 09:29:29 PM

Stuffed

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Plate ribs are the finest beef available

AST · « **Reply #4618 on:** July 25, 2020, 01:39:39 PM »

Truth 8mp

Katpappy · « **Reply #4619 on:** July 25, 2020, 01:44:02 PM »

AST, I noticed your meat looks like grade A. Where do you get your grilling meat. I'm guessing local butcher shop.

AST · « **Reply #4620 on:** July 25, 2020, 03:13:21 PM »

Quote from: Katpappy on July 25, 2020, 01:44:02 PM

AST, I noticed your meat looks like grade A. Where do you get your grilling meat. I'm guessing local butcher shop.

That cut is dry-aged prime and from a butcher shop. Special occasion, 10 year anniversary yesterday. Normally costco or Sams.

Cire · « **Reply #4621 on:** July 25, 2020, 05:33:46 PM »

Quote from: michigancat on July 25, 2020, 12:47:47 PM

How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results

One school of thought is an hour, salt will draw out moisture a and then seep into the meat to season.

I sprinkle salt 10-15 minutes before and then sprinkle more as it rests

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Cire · « **Reply #4622 on:** July 25, 2020, 05:34:30 PM »

And by sprinkle I put a shitload of salt and pepper on all my steaks

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TheHamburglar · « **Reply #4623 on:** July 25, 2020, 06:18:44 PM »

First time smoking anything. Pork tenderloin.

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halfEmpty · « **Reply #4624 on:** July 25, 2020, 06:23:52 PM »

Quote from: michigancat on July 25, 2020, 12:47:47 PM

How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results

The day before if i can. Leave em sit overnight in fridge on a rack. Pepper won't really draw back into the meat so i just put it on before grilling