Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 486026 times)

Tobias · « **Reply #2975 on:** January 05, 2016, 09:37:08 AM »

post one next to a stuffed bear or a jar of pickles

pissclams · « **Reply #2976 on:** January 05, 2016, 09:44:29 AM »

that lil' texas pro is good for someone who just wants to mess around with a couple slabs of ribs or a smoked chicken on the weekend. it's large enough to handle a brisket, functions the same as the other traegers, and in some ways is better than it's larger counterparts.

Mikeyis4dcats · « **Reply #2977 on:** January 05, 2016, 10:18:45 AM »

Quote from: 8manpick 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

my wife got me an Anova and Kenji's book for Christmas. She apparently DOES pay attention to what I look at.

I've read about burgers, the above was my first product. Making salmon tonight.

mocat · « **Reply #2978 on:** January 05, 2016, 10:26:27 AM »

Quote from: Tobias on January 05, 2016, 09:37:08 AM

post one next to a stuffed bear or a jar of pickles

Dr Rick Daris · « **Reply #2979 on:** January 05, 2016, 11:29:51 AM »

Quote from: Mrs. Gooch 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.

oh man. somebody get sd some aloe vera for his mrs gooch burn.

meow meow · « **Reply #2980 on:** January 05, 2016, 11:33:05 AM »

Quote from: pissclams on January 05, 2016, 09:44:29 AM

that lil' texas pro is good for someone who just wants to mess around with a couple slabs of ribs or a smoked chicken on the weekend. it's large enough to handle a brisket, functions the same as the other traegers, and in some ways is better than it's larger counterparts.

I think it gets hotter than some of the larger sizes, so will be better for grilling. Size will be the main issue with that too. It really needs a jar of pickles by it for scale.

cDubya · « **Reply #2981 on:** January 08, 2016, 04:46:06 PM »

Okay guys, I lost the recipe for the last pork butt I did... HELP. Putting it on the smoker early tomorrow morning and need a good one.

meow meow · « **Reply #2982 on:** January 08, 2016, 05:41:02 PM »

put a rub on it, stick in smoker, magic

tdaver · « **Reply #2983 on:** January 08, 2016, 06:09:06 PM »

AST's rub is good but on the spicy side so adjust cayenne accordingly

http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187

CNS · « **Reply #2984 on:** January 08, 2016, 06:24:53 PM »

Quote from: tdaver on January 08, 2016, 06:09:06 PM

AST's rub is good but on the spicy side so adjust cayenne accordingly

http://goEMAW.com/forum/index.php?topic=22124.msg1188187#msg1188187

Canco. It's deish.

cDubya · « **Reply #2985 on:** January 08, 2016, 07:07:54 PM »

Thanks for the link, tdaver! I went through a bunch of pages and couldn't find it.

Throwing it together now.

AST · « **Reply #2986 on:** January 10, 2016, 09:02:31 AM »

well, we're waiting

cDubya · « **Reply #2987 on:** January 10, 2016, 11:53:39 AM »

It was delish, naturally. Photo bucket is being a dick, though. Working on it.

Thanks for the recipe, AST. gonna kick up the heat a little next time. Even with our homegrown cayenne (pretty hot) it could stand to be kicked up a bit. Personal taste, of course.

Edit: naturally, I type that and it starts working. Pics incoming...

cDubya · « **Reply #2988 on:** January 10, 2016, 12:08:31 PM »

Yep, that'll do.

Bloodfart · « **Reply #2989 on:** January 10, 2016, 12:36:58 PM »

Amazing!

AST · « **Reply #2990 on:** January 10, 2016, 01:39:30 PM »

outstandingly done

[attachment deleted by admin]

CNS · « **Reply #2991 on:** January 10, 2016, 02:27:17 PM »

I would katdaddy the crap out of that

cDubya · « **Reply #2992 on:** January 10, 2016, 03:02:02 PM »

Thanks, guys.

AST · « **Reply #2993 on:** January 23, 2016, 08:00:40 PM »

smoked some short ribs today

and a pastrami

made a reuben

put 'em on a plate with mac & cheese and hot & sour german potatoes w/ dill & bacon

Tobias · « **Reply #2994 on:** January 23, 2016, 08:01:54 PM »

you magnificent bastard

star seed 7 · « **Reply #2995 on:** January 23, 2016, 08:04:21 PM »

that pastrami looks very interesting and i don't even know if i like pastrami

AST · « **Reply #2996 on:** January 23, 2016, 08:09:51 PM »

Quote from: libliblibliblibliblib on January 23, 2016, 08:04:21 PM

that pastrami looks very interesting and i don't even know if i like pastrami

it is what happens when a smoked brisket makes passionate love to a corned beef. quite simply, delicious.

The Big Train · « **Reply #2997 on:** January 23, 2016, 08:31:32 PM »

Would smash all of those

Tobias · « **Reply #2998 on:** January 23, 2016, 10:11:44 PM »

yeah, I'd make passionate love to that pastrami

tdaver · « **Reply #2999 on:** January 23, 2016, 11:36:30 PM »

Pastrami has been on my to do list for a long time. Need to make it happen now soon after seeing that.

Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 486026 times)

The Big Train