Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475548 times)

Cire · « **Reply #3375 on:** July 04, 2016, 09:25:22 AM »

Slice into pork chops and grill

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Cire · « **Reply #3376 on:** July 04, 2016, 09:30:02 AM »

Best thing to do with pork loin is slice it long ways into a quarter inch thick roll, sautee butter and small diced apples or garlic and spread that evenly, roll it back up tie it off rub with herbs, Brown and roast with some apples/onion, stock and a little white wine.

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XocolateThundarr · « **Reply #3377 on:** July 04, 2016, 09:31:29 AM »

Bacon wrapped pork loin on the Yoder. Turned out a little dry but it tasted pretty good.

KST8FAN · « **Reply #3378 on:** July 04, 2016, 01:09:10 PM »

Filet medium rare with mom's favorite sides... creamed corn, cheesee potatoes, broccoli and rice

Tom

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sys · « **Reply #3379 on:** July 04, 2016, 01:50:49 PM »

somebody make some cecina and post here about how much of a pain in the ass it is and also how delicious. use photos.

along with barbacoa, it's what i miss most from mexico (foodwise).

pissclams · « **Reply #3380 on:** July 04, 2016, 02:30:35 PM »

i made pasta salad and MAY cook some brats later.

That_Guy · « **Reply #3381 on:** July 04, 2016, 04:36:02 PM »

Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.

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nicname · « **Reply #3382 on:** July 05, 2016, 12:56:28 AM »

Quote from: That_Guy on July 04, 2016, 04:36:02 PM

Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.

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Dude, this is an EMAW bbs. We're the meat goat capital of the world. Have we tried goat? Pssh... duh!

waks · « **Reply #3383 on:** July 07, 2016, 04:44:33 AM »

Quote from: That_Guy on July 04, 2016, 04:36:02 PM

Has anyone tried goat before? Was watching the food network and this guy was cooking/smoking goat.

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Most popular red meat in the world.

The Big Train · « **Reply #3384 on:** July 09, 2016, 06:34:13 PM »

sonofdaxjones · « **Reply #3385 on:** July 09, 2016, 07:27:00 PM »

Quote from: The Big Train on July 09, 2016, 06:34:13 PM

Looks terrible

The Big Train · « **Reply #3386 on:** July 09, 2016, 07:28:11 PM »

Quote from: sonofdaxjones on July 09, 2016, 07:27:00 PM

Quote from: The Big Train on July 09, 2016, 06:34:13 PM

Looks terrible

yeah the smoke made it not focus as well as i wanted

8manpick · « **Reply #3387 on:** July 09, 2016, 07:40:39 PM »

Are those like Sams club pre pattied burgers? Yuck

sonofdaxjones · « **Reply #3388 on:** July 09, 2016, 07:45:15 PM »

Quote from: The Big Train on July 09, 2016, 06:34:13 PM

IWJK, looks good, except for those pre-pattied burgers.

The Big Train · « **Reply #3389 on:** July 09, 2016, 07:47:46 PM »

my brother doesn't like kabobs so the burgers were his, no sense in getting anything other than frozen burgers for him

star seed 7 · « **Reply #3390 on:** July 09, 2016, 08:31:01 PM »

Why do you put all the seasoning in one spot?

Tobias · « **Reply #3391 on:** July 09, 2016, 08:39:17 PM »

who took a bite out of the frozen burger wtf

Institutional Control · « **Reply #3392 on:** July 10, 2016, 07:49:42 PM »

Stuffed full of pork shoulder.

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wetwillie · « **Reply #3393 on:** July 10, 2016, 08:52:21 PM »

What happened to the OP? I hope he is ok.

Cire · « **Reply #3394 on:** July 10, 2016, 09:55:03 PM »

Forgot picks but I did baby backs and smoked some bratwurst.

The brats were amazing, can't believe I've never done that.

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mocat · « **Reply #3395 on:** July 11, 2016, 08:23:18 AM »

sometimes TBT is just so F'ing TBT

The Big Train · « **Reply #3396 on:** July 11, 2016, 08:47:04 AM »

Quote from: mocat on July 11, 2016, 08:23:18 AM

sometimes TBT is just so F'ing TBT

halfEmpty · « **Reply #3397 on:** July 18, 2016, 12:22:57 PM »

Being cheap, and possibly a little redneck, I finally made a temperature controller and a small blower/stoker for my Kettle grill. The temperature controller cost around $40-50 in parts and the blower was mostly stuff I had laying around the house(old tv top box, laptop cpu cooling fan, dog food bowl, flex tubing, cell phone charger, etc.. I did a test batch of pork spare ribs and ran it for 5 hours. It held between 215-225 the whole time and I never had to adjust anything. pretty much set it and forget it. Judging from the coals and wood chunks that were left, I could have probably let it run for another 2 hours if needed. For future cooks, I'll probably rotate the food midway through cooking and slightly adjust the aluminum foil layout on the inside. One set of ribs got a little more charred than everything else, but everything tasted delish.

Emo EMAW · « **Reply #3398 on:** July 18, 2016, 12:50:59 PM »

HerrSonntag · « **Reply #3399 on:** July 18, 2016, 02:26:02 PM »

i love it hE, i made something similar to turn my chest freezer into a keg fridge and was thinking it would be too hard to repurpose the controler for a sous vide or smoker configuration.

Do you have a parts list i could peak at?