Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 476099 times)

Gooch · « **Reply #2775 on:** June 28, 2015, 01:27:12 PM »

Just put some leg and thigh quarters on the smoker.

CNS · « **Reply #2776 on:** June 28, 2015, 01:47:21 PM »

Quote from: Dugout DickStone on June 27, 2015, 06:20:33 PM

Just can't get that temp up!

Did you get this all figured out?

My cheat is 1. Open all vents, 2. Throw in a couple handfuls of dry small wood chips. Those fuckers catch fire and heat ever-y-thing up quickly and burn out quick so it doesn't add too much for too long.

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cDubya · « **Reply #2777 on:** July 02, 2015, 10:15:15 AM »

Gf just brought home a 10lb pork shoulder...

What do I do, guys?!!!

Gooch · « **Reply #2778 on:** July 02, 2015, 10:16:55 AM »

Ummm pulled pork

meow meow · « **Reply #2779 on:** July 02, 2015, 10:28:10 AM »

Quote from: cDubya on July 02, 2015, 10:15:15 AM

Gf just brought home a 10lb pork shoulder...

What do I do, guys?!!!

rub it, smoke it, spray it, wrap it, 190 degree it, pull it, eat it

yoEMAW · « **Reply #2780 on:** July 02, 2015, 10:31:05 AM »

Quote from: cDubya on July 02, 2015, 10:15:15 AM

Gf just brought home a 10lb pork shoulder...

What do I do, guys?!!!

Marry her.

tdaver · « **Reply #2781 on:** July 02, 2015, 11:09:52 AM »

Buy some extra fuel and a case of beer. You've got a long cook ahead of you.

cDubya · « **Reply #2782 on:** July 02, 2015, 04:23:36 PM »

Quote from: yoEMAW on July 02, 2015, 10:31:05 AM

Quote from: cDubya on July 02, 2015, 10:15:15 AM
Gf just brought home a 10lb pork shoulder...

What do I do, guys?!!!

Marry her.

WillieWatanabe · « **Reply #2783 on:** July 02, 2015, 06:26:32 PM »

That's a big ole bastard, cDub. In my experience, those cooks always go longer than you think.

Bloodfart · « **Reply #2784 on:** July 02, 2015, 06:30:08 PM »

Normally I butcher my own beef. Last November was suckered into a half beef someone backed out of. I had to tell the butcher shop how I thick and what cuts I wanted. I told him 2" for the steaks cause I thought that's about how thick we make them. Got the meat and thought the steaks look awful thick about 1/2" thicker than my homemade steaks. This summer has been the best grilling ever. Best mistake I ever made.

WillieWatanabe · « **Reply #2785 on:** July 02, 2015, 06:32:47 PM »

Haven't broke out the Weber Smokey Mountain yet this year. Brother wants me to smoke a brisket and pork butt for the family(15 + people) this weekend. Don't know sizes or cuts until the night before. Hope i'm not rusty. Will take some pics if i remember.

star seed 7 · « **Reply #2786 on:** July 02, 2015, 06:35:57 PM »

Quote from: Bloodfart on July 02, 2015, 06:30:08 PM

Normally I butcher my own beef. Last November was suckered into a half beef someone backed out of. I had to tell the butcher shop how I thick and what cuts I wanted. I told him 2" for the steaks cause I thought that's about how thick we make them. Got the meat and thought the steaks look awful thick about 1/2" thicker than my homemade steaks. This summer has been the best grilling ever. Best mistake I ever made.

The middle won't even get cooked

Bloodfart · « **Reply #2787 on:** July 02, 2015, 06:39:58 PM »

Quote from: libliblibliblibliblib on July 02, 2015, 06:35:57 PM

Quote from: Bloodfart on July 02, 2015, 06:30:08 PM
Normally I butcher my own beef. Last November was suckered into a half beef someone backed out of. I had to tell the butcher shop how I thick and what cuts I wanted. I told him 2" for the steaks cause I thought that's about how thick we make them. Got the meat and thought the steaks look awful thick about 1/2" thicker than my homemade steaks. This summer has been the best grilling ever. Best mistake I ever made.

The middle won't even get cooked

Knock it's horns off and wipe it's ass. Hur hur hur. But seriously juicy, tender, melt in your mouth delish.

Dugout DickStone · « **Reply #2788 on:** July 02, 2015, 07:21:56 PM »

Quote from: CNS on June 28, 2015, 01:47:21 PM

Quote from: Dugout DickStone on June 27, 2015, 06:20:33 PM
Just can't get that temp up!
Did you get this all figured out?

My cheat is 1. Open all vents, 2. Throw in a couple handfuls of dry small wood chips. Those fuckers catch fire and heat ever-y-thing up quickly and burn out quick so it doesn't add too much for too long.

Sent from my SM-G900T using Tapatalk

Has no vents, just that door thing you look into. The fuel bowl thing just fills with ash and the coals die

Cire · « **Reply #2789 on:** July 02, 2015, 08:45:00 PM »

Scoop ash out during cook.

cDubya · « **Reply #2790 on:** July 03, 2015, 05:12:18 PM »

Quote from: WillieWatanabe on July 02, 2015, 06:26:32 PM

That's a big ole bastard, cDub. In my experience, those cooks always go longer than you think.

Good to know. Looking up some ideas for a rub to try, and will probably get up in the middle of the night tonight and get it started. I'll keep you all posted. I'm prepared for a 10-12 hour smoke...

CNS · « **Reply #2791 on:** July 03, 2015, 05:48:02 PM »

I really like adding Sugar In The Raw to whatevs rub I use when smoking pulled pork.

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sonofdaxjones · « **Reply #2792 on:** July 03, 2015, 10:08:46 PM »

Going to do a shoulder on the smoker Sunday, and some country style ribs on the grill with a smoke box.

cDubya · « **Reply #2793 on:** July 04, 2015, 10:53:38 AM »

'Murica.

sys · « **Reply #2794 on:** July 04, 2015, 01:38:33 PM »

i have some pork ribs that i bought yesterday because they were really cheap. these are the individually sliced ribs, not a rack. someone please tell me how to cook them, i have no idea.

Bloodfart · « **Reply #2795 on:** July 04, 2015, 01:41:37 PM »

Throw them in the crockpot, slow and low.

sys · « **Reply #2796 on:** July 04, 2015, 01:44:10 PM »

i guess they're not actually ribs. they're "country-style" ribs, which apparently is a fake rib. i've been had.

CNS · « **Reply #2797 on:** July 04, 2015, 01:46:25 PM »

My MIL puts them in sauce and puts them in the oven at like 325 for something like 2 hrs. They are ok.

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sys · « **Reply #2798 on:** July 04, 2015, 01:51:22 PM »

well these are going to be cooked outside, one way or another.

wetwillie · « **Reply #2799 on:** July 04, 2015, 01:54:33 PM »

Is feeding them to the dog and running to the store an.option?