Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 482009 times)

pissclams · « **Reply #2950 on:** January 01, 2016, 10:44:53 AM »

Quote from: libliblibliblibliblib on December 31, 2015, 01:01:53 PM

Did you cover it in marijuana?

mr pot jones over here
why the mary jane on the food, son?

Tobias · « **Reply #2951 on:** January 01, 2016, 11:38:08 AM »

cns' lawn

steve dave · « **Reply #2952 on:** January 01, 2016, 12:23:45 PM »

I'm putting together my traeger baby grill today. What is a super easy fool proof thing I can smoke/grill on it for a smoking noob?

Dugout DickStone · « **Reply #2953 on:** January 01, 2016, 12:49:21 PM »

Quote from: steve dave on January 01, 2016, 12:23:45 PM

I'm putting together my traeger baby grill today. What is a super easy fool proof thing I can smoke/grill on it for a smoking noob?

Like salmon I think

CNS · « **Reply #2954 on:** January 01, 2016, 01:42:01 PM »

Quote from: steve dave on January 01, 2016, 12:23:45 PM

I'm putting together my traeger baby grill today. What is a super easy fool proof thing I can smoke/grill on it for a smoking noob?

Chicken or ribs. Chicken if you don't want to even touch it until it's done. Ribs if you don't mind touching/wrapping/unwrapping every couple of hours or so

Cire · « **Reply #2955 on:** January 01, 2016, 02:03:14 PM »

Chicken

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tdaver · « **Reply #2956 on:** January 01, 2016, 02:06:02 PM »

Pork butt is nearly impossible to screw up

wetwillie · « **Reply #2957 on:** January 01, 2016, 02:08:25 PM »

Stick a beer can(miller light obvs) up a whole chickens ass and smoke that baby

CNS · « **Reply #2958 on:** January 01, 2016, 02:14:17 PM »

American Test Kitchen has debunked the beer can chicken thing. It doesn't do anything appreciable. Keep it easy, season it, put an onion, some celery, and a bay leaf in the cavity, then smoke that bird until it's around 160 deg to 165deg. Pull it and enjoy super delish chicken.

WillieWatanabe · « **Reply #2959 on:** January 01, 2016, 02:39:46 PM »

Did everyone get a traeger baby grill for Christmas? good grief.

Bloodfart · « **Reply #2960 on:** January 01, 2016, 04:24:25 PM »

I didn't.

meow meow · « **Reply #2961 on:** January 03, 2016, 10:17:24 PM »

Baby traeger grill is hilariously pud looking

wetwillie · « **Reply #2962 on:** January 03, 2016, 11:16:10 PM »

Someone post a pic of this thing

Mikeyis4dcats · « **Reply #2963 on:** January 04, 2016, 10:23:30 AM »

does sous vide fit under "etc."?

24hr chuck roast

8manpick · « **Reply #2964 on:** January 04, 2016, 05:22:07 PM »

Quote from: Mikeyis4dcats on January 04, 2016, 10:23:30 AM

does sous vide fit under "etc."?

24hr chuck roast

We could start a new thread if you want!

8manpick · « **Reply #2965 on:** January 04, 2016, 05:24:26 PM »

Quote from: 8manpick on January 04, 2016, 05:22:07 PM

Quote from: Mikeyis4dcats on January 04, 2016, 10:23:30 AM
does sous vide fit under "etc."?

24hr chuck roast

We could start a new thread if you want!

63C egg!

Rare cheeseburger!

pissclams · « **Reply #2966 on:** January 04, 2016, 05:26:05 PM »

did you buy the torch i recommendo'd? just throwing it on the griddle to brown the outside?

8manpick · « **Reply #2967 on:** January 04, 2016, 05:34:12 PM »

Quote from: pissclams on January 04, 2016, 05:26:05 PM

did you buy the torch i recommendo'd? just throwing it on the griddle to brown the outside?

Haven't bought the torch yet, but it's on my radar. Current method is a super hot cast iron, and disabling the smoke detector

sys · « **Reply #2968 on:** January 04, 2016, 05:44:52 PM »

tell me how you did that hamburger thing.

8manpick · « **Reply #2969 on:** January 04, 2016, 05:51:15 PM »

Based on 5 month old memory... Sous vide, bagged at 135 for 90 minutes. Remove, let rest in fridge to cool so center doesn't over cook when searing. Sear on skillet as hot as I could get it w light coating of neutral (high smoke point) oil. Probably canola, although clarified butter would be good for this. Probably 45 seconds each side. W/cheese and fried egg on English muffin

sys · « **Reply #2970 on:** January 04, 2016, 06:05:00 PM »

even if i had a sous vide bag, it never would have occurred to me to cook a hamburger in a bag. what a time to be alive.

pissclams · « **Reply #2971 on:** January 04, 2016, 06:10:06 PM »

this article talks about pastuerizing sous vide burgers in the faq section
http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

umami burger is where i learned of sous vide cooking burgs

8manpick · « **Reply #2972 on:** January 04, 2016, 06:20:47 PM »

Quote from: pissclams on January 04, 2016, 06:10:06 PM

this article talks about pastuerizing sous vide burgers in the faq section
http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

umami burger is where i learned of sous vide cooking burgs

Kenji is my favorite

steve dave · « **Reply #2973 on:** January 05, 2016, 09:30:40 AM »

Quote from: wetwillie on January 03, 2016, 11:16:10 PM

Someone post a pic of this thing

Mrs. Gooch · « **Reply #2974 on:** January 05, 2016, 09:33:22 AM »

Quote from: steve dave on January 05, 2016, 09:30:40 AM

Quote from: wetwillie on January 03, 2016, 11:16:10 PM
Someone post a pic of this thing

We used to have one of those until Gooch decided he needed a grown up smoker.