Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 650148 times)

Katpappy · « **Reply #4825 on:** November 04, 2020, 02:22:51 PM »

I wonder if there's a way to get the hopper to feed the auger instead of the pellets not sliding down after the center ones have dropped. It's kind of like when we would open the grain ben on the farm and only the center grain would go through the feeder. The only way to get the rest of the grain to drop was to craw inside and shovel the sides.

AST · « **Reply #4826 on:** November 06, 2020, 05:30:59 PM »

I am smoking all the meats this weekend. Some for immediate consumption, some to be vac-sealed and frozen for later use.

2 prime packers, 1 choice packer, 2 pork butts, pork spare ribs, beef cheeks.

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AST · « **Reply #4827 on:** November 06, 2020, 06:23:09 PM »

Quote from: memphis on November 06, 2020, 06:18:26 PM

Dates, for a marinade?

Stuff with goat cheese and Mexican chorizo, wrap with bacon, smoke then on to high heat, drizzle with maple syrup my nizzle.

8manpick · « **Reply #4828 on:** November 06, 2020, 07:38:32 PM »

You son of a bitch

AST · « **Reply #4829 on:** November 06, 2020, 07:49:32 PM »

Quote from: 8manpick on November 06, 2020, 07:38:32 PM

You son of a bitch

She is actually really nice if you take the time to get to know her.

8manpick · « **Reply #4830 on:** November 06, 2020, 07:50:44 PM »

Quote from: AST on November 06, 2020, 07:49:32 PM

Quote from: 8manpick on November 06, 2020, 07:38:32 PM
You son of a bitch

She is actually really nice if you take the time to get to know her.

Lol, I’m certain that ASTMom is a lovely lady! Pretty jealous of your smoke plans... I should have planned ahead for the nice weather

waks · « **Reply #4831 on:** November 07, 2020, 09:08:39 AM »

Watching the Cats with chodecat today. Rumor is there might be some grilled meat involved. Getting pretty jacked you guys.

AST · « **Reply #4832 on:** November 07, 2020, 11:12:02 PM »

Making ancho pasilla marinade for butts & pork ribs.

1 packer, 3 racks of ribs and beef cheeks.

Beef cheeks after 3 hours of smoke and ready for sous vide.

Prepping bacon wrapped jalapeños along with dates. Both stuffed with chorizo & goat cheese. The dates get drizzled with maple syrup after finished.

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AST · « **Reply #4833 on:** November 07, 2020, 11:17:09 PM »

Pork ribs.

Grilling dates & jalapeños.

Brisket.

Big ass rack of pork ribs.

Beef cheeks, so good.

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AST · « **Reply #4834 on:** November 07, 2020, 11:17:39 PM »

Currently have 2 pork butts and 4 packers on. It is going to be a long night.

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8manpick · « **Reply #4835 on:** November 07, 2020, 11:21:53 PM »

Holy crap it’s better than I imagined

KST8FAN · « **Reply #4836 on:** November 08, 2020, 08:41:36 AM »

I dont think I can ever post my dry brisket pix in this thread again after seeing AST at work. Amazing stuff.

Tom

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AST · « **Reply #4837 on:** November 08, 2020, 09:25:11 AM »

Quote from: KST8FAN on November 08, 2020, 08:41:36 AM

I dont think I can ever post my dry brisket pix in this thread again after seeing AST at work. Amazing stuff.

Tom

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Thanks but post away. This thread is for everyone.

meow meow · « **Reply #4838 on:** November 08, 2020, 10:42:24 AM »

don't recommend reading this thread while hungry. great stuff as always ast

pissclams · « **Reply #4839 on:** November 08, 2020, 11:56:20 AM »

Foodgasm

AST · « **Reply #4840 on:** November 08, 2020, 12:00:29 PM »

Butts pulled around 4am.

2 Briskets pulled around 10am

I brisket cut and being bagged for 2 of my buddies to split. Other one going in the freezer with the 2 butts for later.

Just 2 more briskets left, should be done within the hour. They are each getting sealed & sent to different houses.

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tdaver · « **Reply #4841 on:** November 09, 2020, 01:58:06 PM »

Mrstdaver brought home a chunk of top round and a bottle of teriyaki marinade with no specific plans for either. I tried to make jerky for the first time on a whim. Didn’t pay attention and cooked it too long. Flavor is pretty good, but it’s tough and dry. 2 out of 7 stars.

Cire · « **Reply #4842 on:** November 09, 2020, 02:00:09 PM »

I kinda like the really tough jerky

ChiComCat · « **Reply #4843 on:** November 09, 2020, 04:18:02 PM »

When I make jerky, I freeze the meat 20-30 min before cutting to help get it super thin. Also, no matter how thin, I still like to pound it out with a tenderizer.

Institutional Control · « **Reply #4844 on:** November 09, 2020, 04:21:09 PM »

Speaking of meat tenderizers, I've recently started using one before frying chicken and what a difference.

cDubya · « **Reply #4845 on:** November 09, 2020, 05:58:15 PM »

Forgive me, but we tried a smokeless grill tonight, and these t-bones.... Weren't terrible!

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Institutional Control · « **Reply #4846 on:** November 14, 2020, 03:27:26 PM »

I’m using my pellet grill for the first time today. Not a lot of smoke coming out of it, is that normal?

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AST · « **Reply #4847 on:** November 14, 2020, 06:23:58 PM »

Quote from: Institutional Control on November 14, 2020, 03:27:26 PM

I’m using my pellet grill for the first time today. Not a lot of smoke coming out of it, is that normal?

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No experience with pellets. Sorry I am of no help but good luck with the cook!

Gooch · « **Reply #4848 on:** November 16, 2020, 09:23:16 AM »

Quote from: Institutional Control on November 14, 2020, 03:27:26 PM

I’m using my pellet grill for the first time today. Not a lot of smoke coming out of it, is that normal?

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Yes, long smokes you will get plenty of smoke flavor in the meat. If you are doing something that cooks quickly use an Amazing Tube to add more smoke. You pack it with pellets and light one end to add extra smoke.

https://smile.amazon.com/dp/B07PHSLNJ3/ref=cm_sw_r_cp_apa_fabc_kKPSFbACRYXDE

Institutional Control · « **Reply #4849 on:** November 16, 2020, 09:46:38 AM »

oh wow. thanks.

i cooked ribs and they didn't have a very smoky flavor.