Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 481948 times)

XocolateThundarr · « **Reply #1850 on:** July 05, 2014, 08:25:24 PM »

http://www.realsimple.com/food-recipes/browse-all-recipes/honey-chicken-skewers-00000000000701/index.html

Only thing I changed was 2 TB of butter instead of 1 in the corn and I added 1 TB of sirracha sauce to theirs as listed. I also used coarse Mediterranean Sea salt in the corn.

jtksu · « **Reply #1851 on:** July 06, 2014, 12:17:26 AM »

Quote from: XocolateThundarr on July 05, 2014, 07:19:58 PM

What is that, a meal for ants? JK but I seriously would eat like thirty of those skewers.

cDubya · « **Reply #1852 on:** July 06, 2014, 05:21:34 PM »

Quote from: alexander supertramp on July 05, 2014, 09:54:43 AM

hnnnngggggghhhhhhh

AST · « **Reply #1853 on:** July 06, 2014, 07:07:31 PM »

Quote from: cDubya on July 06, 2014, 05:21:34 PM

Quote from: alexander supertramp on July 05, 2014, 09:54:43 AM
hnnnngggggghhhhhhh

it's a good thing, no worries

Cire · « **Reply #1854 on:** July 08, 2014, 01:57:00 PM »

All right ask my mom wants me to smoke a brisket tomoRrow. It is from Costco, whole, I've tried brisket before with out success. I have a royal oak offset. How can I ensure success tomorrow

meow meow · « **Reply #1855 on:** July 08, 2014, 02:14:29 PM »

Quote from: Cire on July 08, 2014, 01:57:00 PM

All right ask my mom wants me to smoke a brisket tomoRrow. It is from Costco, whole, I've tried brisket before with out success. I have a royal oak offset. How can I ensure success tomorrow

inject the eff out of it

Cire · « **Reply #1856 on:** July 08, 2014, 02:23:25 PM »

sonofdaxjones · « **Reply #1857 on:** July 08, 2014, 02:39:23 PM »

Maybe I asked this awhile back, hell I don't remember, probably all the second hand smoke from the CO thread on the poli-sci board.

But tell me if you wrap your brisket or shoulder and if so, at what point.

pissclams · « **Reply #1858 on:** July 08, 2014, 02:41:46 PM »

Quote from: Cire on July 08, 2014, 02:23:25 PM

Meh

i just did a brisket on the 4th, turned out pretty great. i do mine point side down but i don't know if that matters. the single most important thing w/ brisket is getting and maintaining the correct cooking temp.

follow this man's lead, he will bring you home-

CNS · « **Reply #1859 on:** July 08, 2014, 02:42:34 PM »

I have a webber, so probs diff, but trim it, rub it, put it on a bed of fresh parsley, let it smoke until it hits 170-180 internal temp, wrap it, then smoke it until you get it around 210 internal temp and your thermometer slides in like there is nothing inside the foil. Pull it, still in foil, and stick it in the fridge for 30-60min before cutting it.

I use jack stack's rub and it works great.

Ppl will say that wrapping it is cheating. eff that, as long as it is delish, who cares.

420seriouscat69 · « **Reply #1860 on:** July 08, 2014, 02:44:41 PM »

Quote from: pissclams on July 08, 2014, 02:41:46 PM

Quote from: Cire on July 08, 2014, 02:23:25 PM
Meh

i just did a brisket on the 4th, turned out pretty great. i do mine point side down but i don't know if that matters. the single most important thing w/ brisket is getting and maintaining the correct cooking temp.

follow this man's lead, he will bring you home-

Did you take any pics of the final piece?

pissclams · « **Reply #1861 on:** July 08, 2014, 02:45:17 PM »

you don't really cook brisket to temp, 210 is really high and probably too high to slice without falling apart but maybe it was really tough piece of meat to begin with

it's done when you don't feel resistance though so good job on that cns casey known brainsurgeon

pissclams · « **Reply #1862 on:** July 08, 2014, 02:46:37 PM »

Quote from: WackyCat08 on July 08, 2014, 02:44:41 PM

Did you take any pics of the final piece?

no, it was dark and i was too PAK'd to even think about that. turned out well though.

CNS · « **Reply #1863 on:** July 08, 2014, 02:50:18 PM »

Quote from: pissclams on July 08, 2014, 02:45:17 PM

you don't really cook brisket to temp, 210 is really high and probably too high to slice without falling apart but maybe it was really tough piece of meat to begin with

it's done when you don't feel resistance though so good job on that cns casey known brainsurgeon

I get it there quicker than many ppl. Last one I did was 11lbs and smoked 9hrs. I have had one or two fall apart when trying to slice, but most slice just fine.

420seriouscat69 · « **Reply #1864 on:** July 08, 2014, 02:51:56 PM »

Quote from: pissclams on July 08, 2014, 02:46:37 PM

Quote from: WackyCat08 on July 08, 2014, 02:44:41 PM
Did you take any pics of the final piece?

no, it was dark and i was too PAK'd to even think about that. turned out well though.

asava · « **Reply #1865 on:** July 08, 2014, 02:55:05 PM »

guys, smoked some ribs on friday and they turned out great. definitely can be considered my first successful smoke on the BGE. looking forward to dialing it in as I go on. thanks for the tips, they helped a lot.

Cire · « **Reply #1866 on:** July 09, 2014, 03:31:09 PM »

My brisket is perfect like unreal perfect.

CNS · « **Reply #1867 on:** July 09, 2014, 03:33:27 PM »

Quote from: Cire on July 09, 2014, 03:31:09 PM

My brisket is perfect like unreal perfect.

How did you end up doing it?

Dr Rick Daris · « **Reply #1868 on:** July 09, 2014, 03:40:37 PM »

you know what is amazing that i never knew before this week? cold rib meat. I cooked a big slab over the weekend but only ate half and put the other half in the refrigerator. On Monday i thought i'll warm these up somehow but decided to just get a knife and slice a little off. holy lord. amazing. absolutely fantastic cold when sliced off the bone into small bite sized pieces.

meow meow · « **Reply #1869 on:** July 09, 2014, 03:46:54 PM »

i really want to do a brisket again, because it's my fave, but last 2 attempts have been pretty meh.

where do you guys buy your brisket? are you seriously not injecting? if so, what do you do for moisture, put brisket in a pan?

Cire · « **Reply #1870 on:** July 09, 2014, 04:14:02 PM »

This was costco. A packer. I squeezed two big lemons over it the night before. Salt and peppered. Put it on before 6am with my smoker running between 200 and 250. Flipped it fat side down after three hours and cooked that way for about two more. Foiled and placed it fat side up for another 2. The heat jumped a little while it was foiled. I probed it and it was like butter. Tested an hour and a half and it was just beautiful while slicing

pissclams · « **Reply #1871 on:** July 09, 2014, 04:28:12 PM »

Quote from: Cire on July 09, 2014, 04:14:02 PM

This was costco. A packer. I squeezed two big lemons over it the night before. Salt and peppered. Put it on before 6am with my smoker running between 200 and 250. Flipped it fat side down after three hours and cooked that way for about two more. Foiled and placed it fat side up for another 2. The heat jumped a little while it was foiled. I probed it and it was like butter. Tested an hour and a half and it was just beautiful while slicing

7 hours total cooking time? how many lb's was it?

Cire · « **Reply #1872 on:** July 09, 2014, 05:25:07 PM »

No idea. It was about 35$

Cire · « **Reply #1873 on:** July 09, 2014, 05:34:14 PM »

also, it rested for an hour and a half at least before I sliced it. And my smoker had creeped up to nearly 300 by the time I pulled it to rest so the cooking was expedited quite a bit I think.

Cire · « **Reply #1874 on:** July 09, 2014, 06:25:34 PM »