Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 476185 times)

The Tonya Harding of Twitter Users Creep · « **Reply #3500 on:** November 22, 2016, 10:39:51 AM »

My biggest thing with Turkeys is to make sure the b-hole is nice and moist with saliva before you serve it.

XocolateThundarr · « **Reply #3501 on:** November 22, 2016, 11:30:52 AM »

Just started two birds this morning with this marinade injected into them. It smelled pretty awesome....

http://bbq.about.com/od/marinaderecipes/r/ble31107e.htm

XocolateThundarr · « **Reply #3502 on:** November 22, 2016, 04:54:42 PM »

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XocolateThundarr · « **Reply #3503 on:** November 23, 2016, 01:54:40 PM »

Smoked, honey glazed ham. I may have over bought on meat for tomorrow.

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yoga-like_abana · « **Reply #3504 on:** November 23, 2016, 02:13:00 PM »

I'm getting the meat sweats just looking at those!

meow meow · « **Reply #3505 on:** November 23, 2016, 02:52:18 PM »

those both look really good

CNS · « **Reply #3506 on:** November 23, 2016, 03:19:35 PM »

Quote from: XocolateThundarr on November 23, 2016, 01:54:40 PM

Smoked, honey glazed ham. I may have over bought on meat for tomorrow.

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Not possible.

XocolateThundarr · « **Reply #3507 on:** November 23, 2016, 08:53:26 PM »

Quote from: CNS on November 23, 2016, 03:19:35 PM

Quote from: XocolateThundarr on November 23, 2016, 01:54:40 PM

Smoked, honey glazed ham. I may have over bought on meat for tomorrow.

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Not possible.

You're right...I should probably go pick up a prime rib tomorrow morning.

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sys · « **Reply #3508 on:** November 23, 2016, 10:43:40 PM »

i would like to eat several fucks out of those hams, but if you buy a prime rib i would throw the hams in the garbage and glare at you angrily.

sys · « **Reply #3509 on:** November 23, 2016, 10:45:16 PM »

obviously no one even remembers that there was a turkey and it's better that way.

mocat · « **Reply #3510 on:** November 24, 2016, 01:49:35 PM »

Look at this MFer

AST · « **Reply #3511 on:** November 24, 2016, 04:02:18 PM »

great looking ham & bird XT. that bird is a true beauty mocat.

Quote from: wetwillie on October 28, 2016, 05:49:16 PM

Quote from: Cire on October 28, 2016, 04:44:59 PM
That's a good idea

Ast makes them all the time

I love them braised

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AST is the goEMAW casualty that hurts the most.

Tobias · « **Reply #3512 on:** November 24, 2016, 04:11:59 PM »

HE IS RISEN

halfEmpty · « **Reply #3513 on:** November 24, 2016, 04:31:15 PM »

Spatchcocked, dry brined and smoked. 1.45 hours at 275.

sys · « **Reply #3514 on:** November 24, 2016, 06:37:55 PM »

i'm sure that those turkeys are as good as turkeys can be.

puniraptor · « **Reply #3515 on:** November 24, 2016, 07:06:13 PM »

meow meow · « **Reply #3516 on:** November 24, 2016, 07:39:28 PM »

That looks great puni, but where are the peas?

puniraptor · « **Reply #3517 on:** November 24, 2016, 07:55:15 PM »

Quote from: meow meow on November 24, 2016, 07:39:28 PM

That looks great puni, but where are the peas?

Not pictured: LeSeur canned peas.

tdaver · « **Reply #3518 on:** November 25, 2016, 12:49:33 PM »

pissclams · « **Reply #3519 on:** November 25, 2016, 01:30:14 PM »

i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co

plan is to high temp smoke it tomorrow am @ 340 degrees

Mikeyis4dcats · « **Reply #3520 on:** November 28, 2016, 09:57:18 AM »

I air fried and sous vide 2 birds.

Both were delicious. The "air fried" was close enough to deep fried I won't mess with the oil again. And the sous vide took some time, but was also great tasting and so moist. Pic kid of sucks as one of the leg quarters lost it's skin in the pan will being seared.

mocat · « **Reply #3521 on:** November 28, 2016, 10:00:36 AM »

Quote from: pissclams on November 25, 2016, 01:30:14 PM

i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co

plan is to high temp smoke it tomorrow am @ 340 degrees

what did you do, and how did it go?

ChiComCat · « **Reply #3522 on:** November 28, 2016, 10:05:31 AM »

Forgot to take pictures but smoked mine and then dropped in air fryer. Agree that oil is a PITA and wasn't going to mess with it just for a 10 minute skin crisping

pissclams · « **Reply #3523 on:** November 28, 2016, 10:19:39 AM »

Quote from: mocat on November 28, 2016, 10:00:36 AM

Quote from: pissclams on November 25, 2016, 01:30:14 PM
i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co

plan is to high temp smoke it tomorrow am @ 340 degrees

what did you do, and how did it go?

i did brisket, burnt ends, back ribs and picked up sides from jackstack. well, i made hummus for an app.
it all turned out great. high temp is the way to go, never doing that over night BS anymore.
one thing i like is that i always over cook my ribs until they fall off of the bone and Saturday was no different. but that would fail kcbs standards.

image hosting sites are blocked at work but i have some i can upload tonight.

CNS · « **Reply #3524 on:** November 28, 2016, 11:08:07 AM »

Did you get any texture diff with the temp change? How long did it go at the higher temp? Did you wrap?

Seems like it would burn the outside a little easier and/or would be a lot less tender, more like a roast.