Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 481930 times)

Bloodfart · « **Reply #2300 on:** October 26, 2014, 04:27:26 PM »

That looks great cDubya-Q.

AST · « **Reply #2301 on:** October 26, 2014, 06:13:55 PM »

looks really good, man

meow meow · « **Reply #2302 on:** October 26, 2014, 08:06:45 PM »

Great work ast and cdubya

Bqqkie Pimp · « **Reply #2303 on:** November 12, 2014, 07:15:25 PM »

Alright guys... Question(s) for the experts:

I've done several racks of ribs and gotten pretty good at it. Had some success smoking briskets and roasts, but have yet to try multiple types of meats at the same time and am not even sure this is a good idea. (I have the Traeger Jr. Elite: http://www.traegergrills.com/shop/detail/BBQ155#.VGQF5Id0zj8)

So, with that said, I decided to do a "meat feast" for this weekend of game watchin'. I bought a pork loin (5 lb), a brisket (5.25 lb) and a rack of ribs.

How do I best smoke these all together? Or, is that even a good idea? I could, if needed, run the smoker both Saturday and Sunday

The challenge I see is that after the "smoking" phase on the Traeger, the time/temps that are recommended for each meat don't really match up very well.

Any help or tips appreciated.

AST · « **Reply #2304 on:** November 12, 2014, 07:20:11 PM »

what temp are you going to be running at?

CNS · « **Reply #2305 on:** November 12, 2014, 07:35:40 PM »

I have done that exact combo a couple times. I have a high/low rack in mine and just put the brisket on bottom and the loin and ribs on top. Treat, wrap, whatevs thenloin and ribs as needed and they should both be done by the time you would wrap a brisket.

That's right, I wrap my brisket when finishing it.

CNS · « **Reply #2306 on:** November 12, 2014, 07:36:22 PM »

Also, I run my smoker at 230-240º regardless, so far anyway.

pissclams · « **Reply #2307 on:** November 12, 2014, 08:14:43 PM »

I do a variety of meat every time, all around 230-250

brisket on first
then ribs
then chicken/pork tenderloin
then fish/stuffed jalapeños

Bqqkie Pimp · « **Reply #2308 on:** November 12, 2014, 08:28:01 PM »

Quote from: alexander supertramp on November 12, 2014, 07:20:11 PM

what temp are you going to be running at?

Good question... The info I found online for each said to put it on "smoke" for 3 hrs for ribs, 3 to 4 hrs for loin, and 3 hrs for brisket. My Traeger runs at about 160-170 on the "smoke" setting.

The main challenge I see is that the instructions I found for pork loin say to crank up the temp to 350 for 30 min after "smoking", but the ribs/brisket instructions call for 225-250 to finish them after smoking.

@CNS - My lil smoker doesn't have a hi/low rack. In fact, it will have just enough room for all the meat I've got.

pissclams · « **Reply #2309 on:** November 12, 2014, 08:51:24 PM »

finish the pork loin in the oven

Bqqkie Pimp · « **Reply #2310 on:** November 12, 2014, 08:58:45 PM »

Quote from: pissclams on November 12, 2014, 08:51:24 PM

finish the pork loin in the oven

Excellent idea.

asava · « **Reply #2311 on:** November 13, 2014, 10:35:05 AM »

Have we already covered how to smoke a turkey? Gonna do one for thanksgiving, any suggestos?

CNS · « **Reply #2312 on:** November 13, 2014, 10:50:45 AM »

I did my first turkey last year for tgiving. It turned out fantastic. Did another one for xmas. Also fantastic.

Didn't write down the receipt or process and haven't done one since. :sad:

Mikeyis4dcats · « **Reply #2313 on:** November 13, 2014, 10:55:03 AM »

Quote from: asava on November 13, 2014, 10:35:05 AM

Have we already covered how to smoke a turkey? Gonna do one for thanksgiving, any suggestos?

In this boat as well...

CNS · « **Reply #2314 on:** November 13, 2014, 11:07:10 AM »

So, I love this thread for several reasons, but here is a new one: I can go back and find out what I did last for certain things.

Here is how I did last year's turkeys. They were a hit and have been requested again this year, FWIW.

http://goEMAW.com/forum/index.php?topic=22124.msg972982#msg972982

ChiComCat · « **Reply #2315 on:** November 13, 2014, 11:13:44 AM »

I did one last year and it was the best turkey I've ever had and got compliments from all around. I found the time and process on a random website. Ended up finishing the last 45 minutes or so in the oven to make sure it was done on time. Key thing for me: basted/injected with duck fat and butter. Turkey is generally dry so getting the extra fat in there made a big difference, imo.

pissclams · « **Reply #2316 on:** November 13, 2014, 12:31:54 PM »

is this the best turkey recipe ever. not a question.
yes. http://www.nakedwhiz.com/madmaxturkey.htm

EMAWmeister · « **Reply #2317 on:** November 13, 2014, 03:12:27 PM »

Every once in a while I will just click on a random page in this thread and read to the end while drooling over the pics. Good work, everyone.

Bqqkie Pimp · « **Reply #2318 on:** November 13, 2014, 07:13:43 PM »

Quote from: pissclams on November 13, 2014, 12:31:54 PM

is this the best turkey recipe ever. not a question.
yes. http://www.nakedwhiz.com/madmaxturkey.htm

That sounds amazing! But also sounds like a little more trouble than I might be willing to go to.

This looks a bit easier for those that have self regulating smokers like my little Traeger: http://www.traegergrills.com/recipes/detail/57#.VGVViId0zj8 <-- I may have to give this a go in a couple weeks.

AST · « **Reply #2319 on:** November 16, 2014, 12:53:46 PM »

turkey time!

also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.

sonofdaxjones · « **Reply #2320 on:** November 16, 2014, 02:09:53 PM »

Quote from: alexander supertramp on November 16, 2014, 12:53:46 PM

turkey time!

also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.

Garlic butter injection?

EMAWmeister · « **Reply #2321 on:** November 16, 2014, 02:20:26 PM »

Looking good, AST

AST · « **Reply #2322 on:** November 16, 2014, 02:46:40 PM »

Quote from: sonofdaxjones on November 16, 2014, 02:09:53 PM

Quote from: alexander supertramp on November 16, 2014, 12:53:46 PM
turkey time!

also working on some giblet gravy and 2 types of dressing. friends are bringing the rest over for big ol' feast tonite.

Garlic butter injection?

with a little ground rosemary, thyme & white pepper

tdaver · « **Reply #2323 on:** November 16, 2014, 03:37:12 PM »

Has anyone done a spatchcock turkey? I may try it this year. Chicken always turns out well that way.

AST · « **Reply #2324 on:** November 16, 2014, 04:41:49 PM »

i have never tdaver, excited to see the results though