Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 485940 times)

sonofdaxjones · « **Reply #3650 on:** March 14, 2017, 04:03:09 PM »

Did a Brisket yesterday, and it was okay. Like Clams I think I'm switching to hot and fast, plus I feel like the higher heat. I was watching a little Mixon video and I can't believe he actually injects Waygu, but I am going to try his hot and fast method next time, first hour letting the rub set and then the next hour molasses sugar and beef broth spray (I think the higher heat will make this spray more effective) then into a pan up to 205 or so, with 2 hours rest.

On a side note, I smoked an apple brined shoulder a few weeks ago and while the BBQ aficionado's will say the apple overwhelmed the meat (I didn't), I give no effs because it was out of this world delicious. In fact, the next time I may do it the day before, and then just warm it up, because leftovers were devoured the next day.

pissclams · « **Reply #3651 on:** March 14, 2017, 05:40:52 PM »

Yeah pulled pork is great right off the smoker or out of the freezer.

I think that the only thing you really have to note when going high temp on a brisket is that the window of it being done is just shorter so you have to pay attention once it hits 180 or so.

Cire · « **Reply #3652 on:** March 16, 2017, 06:55:37 PM »

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Cire · « **Reply #3653 on:** March 16, 2017, 06:55:50 PM »

The cheesy corn...

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WillieWatanabe · « **Reply #3654 on:** March 16, 2017, 08:00:03 PM »

i feel like i've seen that pic before.

Looks great.

Cire · « **Reply #3655 on:** March 16, 2017, 08:56:23 PM »

Yes, same meal I've probably posted before :hide:

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tdaver · « **Reply #3656 on:** March 19, 2017, 07:07:00 PM »

Made pastrami, smashed a reuben

Tobias · « **Reply #3657 on:** March 24, 2017, 07:00:43 PM »

is smoked chicken salad a thing? had a few leftover thighs to eat through and will def be doing again

halfEmpty · « **Reply #3658 on:** March 24, 2017, 07:35:23 PM »

Trying to get as much out of the deep freeze as possible before our move back to kansas next weekend. It's steak night every night.

RickRampus · « **Reply #3659 on:** April 11, 2017, 03:57:01 PM »

Hey guys, how's your day? I have two questions for the experts, first off, long story short, I have the top of a Big Green Egg, the bottom was broken by an invalid, I have a GMG and a propane grill already. I was excited to get the Egg, but I don't know if it is worth it to buy the parts to reassemble. Is it, please advise.

Next question, I have a large supply of chuck roasts and heard that they could be made into a faux burnt ends. I am currently trying one on my GMG, rubbed last night with a worcestershire base to get a bark. Threw it on at 1230 at 250 degrees. Any advice on this?

UPDATE: pulled the roast at internal of 170, rested thirty, put in pan with some Stubbs spicy and apple juice for another 30 at 325. Delicious

Thanks and go cats, etc

halfEmpty · « **Reply #3660 on:** May 09, 2017, 02:59:57 AM »

Haven't made ribs in a while. Figured I'd give em a go this weekend.

meow meow · « **Reply #3661 on:** May 09, 2017, 08:06:52 AM »

those look pretty good, did you overcook them or nah?

halfEmpty · « **Reply #3662 on:** May 09, 2017, 12:18:12 PM »

Didn't overcook. They were juicy and tasty. The bones would fall off if you pulled them, but the meat didn't all slide off in your mouth when biting them. Kindof unhappy that I could only find the cryovac ribs in the grocery store. Will have to find a good butcher around here. That and on one set they didn't cut out all of the cartilage.

420seriouscat69 · « **Reply #3663 on:** May 11, 2017, 03:13:36 PM »

Have any of you made homemade wings? If so and pro tips?

meow meow · « **Reply #3664 on:** May 11, 2017, 03:15:13 PM »

Quote from: WackyCat08 on May 11, 2017, 03:13:36 PM

Have any of you made homemade wings? If so and pro tips?

like butcher the chicken yourself?

meow meow · « **Reply #3665 on:** May 11, 2017, 03:19:04 PM »

just playing, pal. i have, once, years ago. i bought some wings from the store, i cut the wings so the 1 and 2 boners were separated (easier to eat), then i sprinkled a dry rub on them, and smoked them for a bit. after a while, i threw them on a hot grill to get a nice char on the skin. just purchased a wing sauce from the store, heat it up on the stove, and then threw wings in the warmed sauce, then devoured. it was easy and good.

420seriouscat69 · « **Reply #3666 on:** May 11, 2017, 03:26:34 PM »

That sounds really good.

TY!

mocat · « **Reply #3667 on:** May 11, 2017, 04:12:21 PM »

Quote from: meow meow on May 11, 2017, 03:19:04 PM

i cut the wings so the 1 and 2 boners were separated

wacky this is a troll post

nicname · « **Reply #3668 on:** May 11, 2017, 04:48:26 PM »

Went to smoke some ribs yesterday, but when I started up the Traeger it took forever to get any smoke going. When there was finally a little cloud, the temp increased very, very slowly. Checked the firebox a bit later (after earlier digging out the pellet cup a bit to get smoke started) and pellets were spilling out onto the smoker floor.

Anyone with a Traeger have any suggestos?

Gooch · « **Reply #3669 on:** May 11, 2017, 05:25:54 PM »

Quote from: nicname on May 11, 2017, 04:48:26 PM

Went to smoke some ribs yesterday, but when I started up the Traeger it took forever to get any smoke going. When there was finally a little cloud, the temp increased very, very slowly. Checked the firebox a bit later (after earlier digging out the pellet cup a bit to get smoke started) and pellets were spilling out onto the smoker floor.

Anyone with a Traeger have any suggestos?

Get a Yoder smoker.

Check to make sure the blower fan is working (if not I have a new never used one from before I got smart and got a Yoder). If it is. Clean out the cup area with a shop vac and start it up again. Don't worry about that stupid ass priming the auger bullshit. Just turn it on.

8manpick · « **Reply #3670 on:** May 11, 2017, 05:41:18 PM »

I got a quarter of beef yesterday, looking forward to contributing to this thread over the next year or so

pissclams · « **Reply #3671 on:** May 11, 2017, 06:05:28 PM »

Quote from: nicname on May 11, 2017, 04:48:26 PM

Went to smoke some ribs yesterday, but when I started up the Traeger it took forever to get any smoke going. When there was finally a little cloud, the temp increased very, very slowly. Checked the firebox a bit later (after earlier digging out the pellet cup a bit to get smoke started) and pellets were spilling out onto the smoker floor.

Anyone with a Traeger have any suggestos?

Call their help line, they're pretty good at diagnosing issues.

halfEmpty · « **Reply #3672 on:** May 11, 2017, 07:53:42 PM »

Quote from: WackyCat08 on May 11, 2017, 03:13:36 PM

Have any of you made homemade wings? If so and pro tips?

Salt the wings and let them air dry in the fridge for a day. Overnight at least. Then, render some of the fat out of the skin( steam them for 10 mins) back in fridge for at least an hour. If doing in oven, 425, 20 mins per side (rack with parchment beneath otherwise you better unplug your smoke detector) will give a crispy skin and fall of the bone wings. If grill, season or no season, smoke or no smoke, but finish on high heat to get a crispy skin. I just mix melted butter and louisiana hot sauce for a classic buffalo sauce to toss or dip them in.

420seriouscat69 · « **Reply #3673 on:** May 11, 2017, 08:11:14 PM »

Ty! Having the folks over this weekend. I'll try it.

porky morgan · « **Reply #3674 on:** May 11, 2017, 08:19:19 PM »

For wings, try this, really. Seattle pakr's probably can-co.

http://www.esquire.com/food-drink/food/recipes/a6137/hot-wings-recipe-ll-0307/