Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 648371 times)

Dub · « **Reply #2900 on:** October 23, 2015, 10:35:36 AM »

Quote from: Mrs. Gooch on October 23, 2015, 10:35:02 AM

Quote from: Dub on October 23, 2015, 10:24:07 AM
Quote from: pissclams on October 23, 2015, 10:15:28 AM
Quote from: Dub on October 23, 2015, 09:46:06 AM
Quote from: tdaver on October 22, 2015, 10:46:08 PM
Dub - go for the egg or kamado Joe, primo, keg... They are amazingly versatile. you won't regret it.

I'm gonna do the egg. There's a competition out here in April sponsored by Big Green Egg with 15 amateur BBQ'ers and winner keeps the L/XL egg they cook on. Go FTW and if not, they discount the eggs in the competition cause they are slightly used.

i've heard of that, it's a good way to get them.

Yeah, figured it'd be the time to do it. No one knows BBQ out here either so I feel like i'd have a decent chance. All depends on the random ingredients though.

What do you have to do to qualify as one of the 15?

Be the first 15 to pay $85

tdaver · « **Reply #2901 on:** October 23, 2015, 11:27:56 AM »

for the game tonight

pissclams · « **Reply #2902 on:** October 23, 2015, 11:50:39 AM »

look great, what time did you put them on?

tdaver · « **Reply #2903 on:** October 23, 2015, 12:29:21 PM »

9:30 last night

AST · « **Reply #2904 on:** October 25, 2015, 07:41:16 AM »

hello friends, long time no see. still been Qing although my BBSing has taken a backseat to real life for a bit. Anyways, for a beerbacue at mi casa yesterday.

spareribs

short rib

prime rib

stuffed japs

smoked mac & cheese

spatchcock

CNS · « **Reply #2905 on:** October 25, 2015, 07:54:09 AM »

Good stuff. That prime rib looks amazeballs. How did the spatchcock turn out. I have wanted to do that but thought it would dry the bird out. Did it cook quicker? Did it get more dry than normal? I would also assume it takes on more smoke flavor?

Tia.

Sent from my SM-G900T using Tapatalk

AST · « **Reply #2906 on:** October 25, 2015, 08:01:41 AM »

spatchcock turned out great. didn't dry out any more than doing it any other way. didn't notice more any more smoke than normal either.

star seed 7 · « **Reply #2907 on:** October 25, 2015, 02:06:19 PM »

You really love raw meat

Mikeyis4dcats · « **Reply #2908 on:** October 26, 2015, 12:50:50 PM »

My comment was going to be that the prime rib looked amazeballs, but I see that it was already taken.

cDubya · « **Reply #2909 on:** October 31, 2015, 04:38:20 PM »

I fired up the smoker, got wings on for apps and 2 bacon wrapped pork tenderloins underneath (wings are on a pizza pan to prevent cross contamination)...

Sitting back and enjoying some Maker's 46 and a stogie while watching college football...

The Big Train · « **Reply #2910 on:** October 31, 2015, 05:04:41 PM »

that sounds fantastic cdubs, we had that same relaxation at the start of the season when we lost on Thursday too

cDubya · « **Reply #2911 on:** October 31, 2015, 07:54:38 PM »

Sub-50° weather apparently affects smoking more than I thought, so I had to finish in the oven, but...

cDubya · « **Reply #2912 on:** October 31, 2015, 08:10:53 PM »

I know you all are

your faces off, but...

Cire · « **Reply #2913 on:** November 02, 2015, 02:52:34 PM »

bacon wrapped tenderloin???

cDubya · « **Reply #2914 on:** November 02, 2015, 03:56:44 PM »

Quote from: Cire on November 02, 2015, 02:52:34 PM

bacon wrapped tenderloin???

Yessir. It was absolutely phenomenal too.

pissclams · « **Reply #2915 on:** November 02, 2015, 03:57:56 PM »

what's the sauce? i've told myself its some home made honey/bbq contraption.

star seed 7 · « **Reply #2916 on:** November 02, 2015, 05:50:10 PM »

Why is the inside done and the outside raw?

wetwillie · « **Reply #2917 on:** November 02, 2015, 06:13:59 PM »

that is the smoke ring, seven.

cDubya · « **Reply #2918 on:** November 02, 2015, 06:15:50 PM »

Quote from: pissclams on November 02, 2015, 03:57:56 PM

what's the sauce? i've told myself its some home made honey/bbq contraption.

Close! Just did a maple syrup glaze with homemade smoked hot pepper chowder. Almost used honey though.

cDubya · « **Reply #2919 on:** November 02, 2015, 06:17:40 PM »

Quote from: wetwillie on November 02, 2015, 06:13:59 PM

that is the smoke ring, seven.

This is correct. Wasn't sure if he was

or not.

star seed 7 · « **Reply #2920 on:** November 02, 2015, 06:31:09 PM »

AST · « **Reply #2921 on:** November 21, 2015, 08:07:44 AM »

have an 8lb achiote rubbed beef shank on the smoke for some yucatan inspired tacos. gonna start working on some chicharrones & beans now.

tdaver · « **Reply #2922 on:** November 21, 2015, 08:34:27 AM »

AST · « **Reply #2923 on:** November 21, 2015, 10:35:08 AM »

After 12 hours on mesquite, shank has been moved to finish by braising in oj, beef broth, lime & onions.

Got dem bacon-wrapped japs ready to drop.

The Big Train · « **Reply #2924 on:** November 21, 2015, 08:07:06 PM »

omg

updated pics on how it turned out?

Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 648371 times)

The Big Train

The Big Train