Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 485585 times)

CNS · « **Reply #2500 on:** March 29, 2015, 03:01:14 PM »

rum and pork are like ____ and ____, where both things are ridic good together

CNS · « **Reply #2501 on:** March 29, 2015, 03:05:01 PM »

pissclams · « **Reply #2502 on:** March 29, 2015, 03:53:31 PM »

those wal-mart/sam's club loins are redic, is that one of them? i noticed they sell huge ones.

cDubya · « **Reply #2503 on:** March 29, 2015, 04:28:27 PM »

CNS, what's your method for such a large loin? I can't seem to get mine right, doneness-wise.

Dr Rick Daris · « **Reply #2504 on:** March 29, 2015, 04:33:34 PM »

Quote from: cDubya on March 29, 2015, 04:28:27 PM

CNS, what's your method for such a large loin? I can't seem to get mine right, doneness-wise.

i do mine @275 until an internal temp of 145 but then again i'm not a brain surgeon like cns so maybe he has different thoughts.

CNS · « **Reply #2505 on:** March 29, 2015, 04:44:45 PM »

This was off of the half hog we bought this fall. It took twice as long as normal. I actually havent done one this large before. I just let it go at 235 until it gets to about 155-160. It turned out pretty even. It's resting now.

nicname · « **Reply #2506 on:** March 29, 2015, 06:22:30 PM »

Trying the bacon sushi tonight. Went for more of a bbq flavor profile.

Thick baco, diced japs, diced white onions, shredded colby jack, 80/20 beef, a painting of bbq sauce on top of the log. Serving with baked beans and cole slaw.

Not sure how to grill this so just playing it by ear. Went with indirect head (full chimney starter worth) and have some extra coals heating up if needed. Hoping the shredded cheese spread throughout the roll will help avoid cheese spill.

mocat · « **Reply #2507 on:** March 29, 2015, 06:34:27 PM »

You pretty much have to foil that SOB because of the massive amounts of grease

nicname · « **Reply #2508 on:** March 29, 2015, 06:35:56 PM »

Quote from: mocat on March 29, 2015, 06:34:27 PM

You pretty much have to foil that SOB because of the massive amounts of grease

Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.

pissclams · « **Reply #2509 on:** March 29, 2015, 08:36:35 PM »

Quote from: nicname on March 29, 2015, 06:35:56 PM

Quote from: mocat on March 29, 2015, 06:34:27 PM
You pretty much have to foil that SOB because of the massive amounts of grease

Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.

how did it turn out?

i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.

nicname · « **Reply #2510 on:** March 29, 2015, 10:06:21 PM »

Quote from: pissclams on March 29, 2015, 08:36:35 PM

Quote from: nicname on March 29, 2015, 06:35:56 PM
Quote from: mocat on March 29, 2015, 06:34:27 PM
You pretty much have to foil that SOB because of the massive amounts of grease

Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.

how did it turn out?

i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.

It was good. Not OMG good, but something definitely worth throwing together for an appetizer or gameday eats.

XocolateThundarr · « **Reply #2511 on:** March 30, 2015, 08:47:21 AM »

Quote from: nicname on March 29, 2015, 10:06:21 PM

Quote from: pissclams on March 29, 2015, 08:36:35 PM
Quote from: nicname on March 29, 2015, 06:35:56 PM
Quote from: mocat on March 29, 2015, 06:34:27 PM
You pretty much have to foil that SOB because of the massive amounts of grease

Looking back I basically grilled it like SDK. Did put it on foil. You should have seen the flare up when I flipped it over and a bunch of grease caught on fire.

how did it turn out?

i'm going to drizzle some Go Chicken Go G Sauce in the middle and Gates Hot & Spicy on the outside. next weekend you're invited over for some.

It was good. Not OMG good, but something definitely worth throwing together for an appetizer or gameday eats.

I had similar results and approached it in much the same manner with the BBQ angle. I let mine get a little too close to the coals so the bacon on the bottom was a little too crispy for my taste. Cooking for 15 people this weekend definitely confirmed the fact I need to replace my current setup with one that has a much bigger cooking area.

OB_Won · « **Reply #2512 on:** April 04, 2015, 11:51:58 AM »

Tried Canary and SDK's Cowboy Sushi last night. Screwed up and forgot to take pictures, but enjoyed it immensely. Thanks guys.
I basted (caramelized) the rolls with a mixture of brown sugar and...

cDubya · « **Reply #2513 on:** April 04, 2015, 03:00:58 PM »

Quote from: OB_Won on April 04, 2015, 11:51:58 AM

Tried Canary and SDK's Cowboy Sushi last night. Screwed up and forgot to take pictures, but enjoyed it immensely. Thanks guys.
I basted (caramelized) the rolls with a mixture of brown sugar and...

Apple flavored Crown? Take it to the Shame Yourself thread.

pissclams · « **Reply #2514 on:** April 04, 2015, 03:11:40 PM »

ribs and shoulder smoking, the Duke Devil rub

Canary · « **Reply #2515 on:** April 05, 2015, 09:59:50 AM »

Quote from: OB_Won on April 04, 2015, 11:51:58 AM

Tried Canary and SDK's Cowboy Sushi last night. Screwed up and forgot to take pictures, but enjoyed it immensely. Thanks guys.
I basted (caramelized) the rolls with a mixture of brown sugar and...

Man, I never thought about basting them with something sweet. I will have to try that the next time. Not sure about the Apple Crown, though. Might have to go with something else.
But damn, that bacon sushi is good though.

pissclams · « **Reply #2516 on:** April 05, 2015, 11:33:28 AM »

some of the best ribs i've cooked, turned out very well
shoulder was good as well, i'm trying to perfect a finishing sauce and still have work to do.

ben ji · « **Reply #2517 on:** April 05, 2015, 01:25:19 PM »

Alright guys, needs some last second help/advice....I am terrible at grilling steaks. Yes. I said that.

I can rock the crap out of everything else but for some reason I have never mastered grilling steaks.

In 4 hours my family is coming over and I want them to enjoy some expertly done 8oz medium rare ribeye steaks.

Seasoning? Marinade? Grill temp? Duration?

I grilled some ribeyes for my GF and I on Wednesday but they sucked. Cooked them too long and they were medium not medium rare, like no pink in the middle

.

pissclams · « **Reply #2518 on:** April 05, 2015, 03:58:54 PM »

gooch let's see this roast

CNS · « **Reply #2519 on:** April 05, 2015, 05:13:47 PM »

Steaks are all about feel. It's very hard to describe without doing it. Buy like, 4-5 of them and cook them one at a time. Seer, flip, seer, repeat. Check firmness. Even cut it after checking and see what that firmness looks like as far as finish/color.

8manpick · « **Reply #2520 on:** April 05, 2015, 07:13:38 PM »

I did the SdK thing. Used cheddar, jalapeños, chili p, and paprika

ben ji · « **Reply #2521 on:** April 05, 2015, 07:30:55 PM »

Hey guyz, good news. I rough ridin' rocked those steaks like i have never rocked steaks before.

The key? Pull them off early, you can always throw them back on but you cant uncook them.

Cire · « **Reply #2522 on:** April 05, 2015, 08:43:24 PM »

Steak is feel for sure but there are a few schools of thought

Cire · « **Reply #2523 on:** April 05, 2015, 08:49:21 PM »

I just use salt and pepper and put them on the hottest fire I can get with a hunk of hickory. I'm a rare guy and I like thick cuts so i go a few minutes per side. No matter how you like it resting the meat is really important. Longer the better.

The Big Train · « **Reply #2524 on:** April 05, 2015, 08:58:54 PM »

Quote from: 8manpick on April 05, 2015, 07:13:38 PM

I did the SdK thing. Used cheddar, jalapeños, chili p, and paprika

that looks good, how long did you cook it?

Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 485585 times)

The Big Train