goEMAW.com bbq, smoking, grilling, etc. thread!

[Cire]

Did not pic unfortunately but grilled up some THICK pork chops and chicken for the week

Pork was teriyaki, chicken was Italian dressing marinade

Did veggie kabob and rice along side

Pork leftovers went into fried rice today

Chicken will be in Cesar salads and chicken bacon ranch sandwiches


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[Cire]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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So if they come as a plate, it is pretty simple.  Take out of frig and let come to room temp.  I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)

Bone down smoke at 275 until bark is set.  Loosely wrap with butcher paper.  Finish smoke until internal temp reaches 200-205.  Let rest 2 hours in cooler or oven.

That is much easier sounding than I thought…

Assumed it would have to be super low/slow


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Nope.  You can do it lower and slower, but the long rest period helps to continue to break down the fat.  They are pretty forgiving.  Similar to cooking just a point only.

Awesome


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[8manpick]

Meal prep

[Cire]

Nice


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[BIG APPLE CAT]

lmao 8mp i have that exact same wooden handled spatula and yes i realize that odds of someone else having the same spatula is pretty high but i still lol'd

[Sandstone Outcropping]

looks like a great cook, 8mp.

[AST]

Heck yes 8mp

[KCFDcat]

some buds and I started a KCBS bbq team last year and just took 2nd overall at a comp last weekend. Pretty satisfying!

admittedly it's a weird hobby and I kind of hate the judging aspect of it, but hanging with buds a few Saturdays a year is pretty fun.

[Cire]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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So if they come as a plate, it is pretty simple.  Take out of frig and let come to room temp.  I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)

Bone down smoke at 275 until bark is set.  Loosely wrap with butcher paper.  Finish smoke until internal temp reaches 200-205.  Let rest 2 hours in cooler or oven.

That is much easier sounding than I thought…

Assumed it would have to be super low/slow


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Nope.  You can do it lower and slower, but the long rest period helps to continue to break down the fat.  They are pretty forgiving.  Similar to cooking just a point only.

Purchased a plate. 4 bones, pretty good size, choice beef ribs.

Will update when I get them done


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[pissclams]

the bun on 8mp’s burger is probably my favorite thing in those pictures
it’s all great but for bun heads like myself, it’s impressive to find the perfect bun for the occasion (in kc at least)

[BIG APPLE CAT]

a little surprised to see known bun propagandist pissclams basically admitting that kansas city is effectively an artisanal bun desert. Fully expected 'lams to tow the line and peddle the usual "the kansas city bun scene is thriving" nonsense. Which i think goes to show just how desperate the situation has become.

[AST]

Got a new toy for the outdoor kitchen.  Arrived last night but headed out the door on vacation today.  Can wait to get back and unbox it and try it out in about 10 days.




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[Cire]

Got a new toy for the outdoor kitchen.  Arrived last night but headed out the door on vacation today.  Can wait to get back and unbox it and try it out in about 10 days.




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Awesome!!!


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[Stupid Fitz]

a little surprised to see known bun propagandist pissclams basically admitting that kansas city is effectively an artisanal bun desert. Fully expected 'lams to tow the line and peddle the usual "the kansas city bun scene is thriving" nonsense. Which i think goes to show just how desperate the situation has become.

I hate giant buns that are basically a meal themselves. I like a tiny, light bun. I use slider sized buns 90% of my home burger making. I bet Clams would be appalled.

[pissclams]

a little surprised to see known bun propagandist pissclams basically admitting that kansas city is effectively an artisanal bun desert. Fully expected 'lams to tow the line and peddle the usual "the kansas city bun scene is thriving" nonsense. Which i think goes to show just how desperate the situation has become.

read into it what you will, but never serve me a lesser bun

[Cire]

Kaiser rolls serve as the best bun.

Do not put brioche in front of me


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[GregKSU1027]

I am buying a smoker. Will update about smoking stuff in this thread.

[Cire]

I am buying a smoker. Will update about smoking stuff in this thread.

Whatcha getting


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[BIG APPLE CAT]

Kaiser rolls serve as the best bun.

Do not put brioche in front of me


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do you wear a formal bib or just tuck a napkin into the neckhole of ICP World Tour 2003 tee shirt?

[AST]

30 hour sous vide at 125 on a beef strip loin roast.  Then 5 minutes fat side down on a gas grill.  The ensuing grease fire from the fat dripping was the perfect amount of sear all the way around.  Did not even have to flip.  When you are at someone else’s lake house 9 hours from home you make do.  This actually came out perfect.




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[Cire]

30 hour sous vide at 125 on a beef strip loin roast.  Then 5 minutes fat side down on a gas grill.  The ensuing grease fire from the fat dripping was the perfect amount of sear all the way around.  Did not even have to flip.  When you are at someone else’s lake house 9 hours from home you make do.  This actually came out perfect.




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Butter


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[DaBigTrain]

It looks ok

[Cire]

Here goes nothing


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[AST]

And subscribe

[Cire]

Wrapped. Good bone pull


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