Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 476350 times)

AST · « **Reply #4400 on:** April 15, 2020, 05:57:13 PM »

Quote from: Libdork.9 rolled back from 1.0 on April 15, 2020, 05:54:33 PM

What is a Lucy?

More commonly known as a “Juicy Lucy.” A burger stuffed full of cheese and cooked so that when you bite/cut into it the cheese oozes out like lava. 2 bars in Minneapolis still feud over its origin to this day.

cDubya · « **Reply #4401 on:** April 15, 2020, 05:58:31 PM »

Quote from: Libdork.9 rolled back from 1.0 on April 15, 2020, 05:54:33 PM

What is a Lucy?

Juicy Lucy. Burger with cheese in the middle. Liquifies during grilling and is amazing.

cDubya · « **Reply #4402 on:** April 15, 2020, 05:59:46 PM »

Damn WV dial-up internet strikes again!

*shakesfist*

AST · « **Reply #4403 on:** April 15, 2020, 06:01:15 PM »

Quote from: cDubya on April 15, 2020, 05:59:46 PM

Damn WV dial-up internet strikes again!

*shakesfist*

DaBigTrain · « **Reply #4404 on:** April 15, 2020, 06:31:51 PM »

You wouldn’t like it lib

catastrophe · « **Reply #4405 on:** April 15, 2020, 06:34:19 PM »

Must exercise caution on the first bite.

8manpick · « **Reply #4406 on:** April 15, 2020, 06:37:46 PM »

Forgot to post my sausage smoking over the weekend

AST · « **Reply #4407 on:** April 15, 2020, 06:40:30 PM »

Fantastic work. Also, I can not look at that first pic without laughing.

catastrophe · « **Reply #4408 on:** April 15, 2020, 07:07:54 PM »

Looks like a sausage stuffed for sure.

nicname · « **Reply #4409 on:** April 16, 2020, 10:45:07 AM »

That's pretty epic 8man. goddamn homemade links and a charcoal kettle? elite

Cire · « **Reply #4410 on:** April 16, 2020, 07:22:48 PM »

Quote from: 8manpick on April 15, 2020, 06:37:46 PM

Forgot to post my sausage smoking over the weekend

That looks awesome

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tdaver · « **Reply #4411 on:** April 18, 2020, 08:59:46 PM »

Friend had a turkey and asked me to cook it. Should have taken a drumstick as tax.

kansas_troll_patrol · « **Reply #4412 on:** April 18, 2020, 10:38:23 PM »

Quote from: Katpappy on April 10, 2020, 04:14:58 PM

Quote from: Spracne on April 10, 2020, 10:51:36 AM
Quote from: kansas_troll_patrol on April 10, 2020, 08:33:36 AM
I tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun.

Well? How did it turn out?

Could you tell us what your favorite smoke flavor is for chicken, beef, ribs, and salmon.

I've yet to smoke salmon. It's on my list, just hasn't happened. As far as other meats I typically use mostly hickory mixed with some sort of fruit wood.

Katpappy · « **Reply #4413 on:** April 19, 2020, 01:31:44 PM »

k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.

kansas_troll_patrol · « **Reply #4414 on:** April 20, 2020, 10:38:22 AM »

Quote from: Katpappy on April 19, 2020, 01:31:44 PM

k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.

One of my favorite things about smoking is trying out different combinations. Choosing when/if to wrap, types of wood, temp, water pan vs no water pan. There are so many things to mess with. One great piece of advice I saw in an Aaron Franklin video was to only change one thing per cook. That way you can identify if you like that change or not.

Katpappy · « **Reply #4415 on:** April 20, 2020, 03:12:31 PM »

Quote from: kansas_troll_patrol on April 20, 2020, 10:38:22 AM

Quote from: Katpappy on April 19, 2020, 01:31:44 PM
k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.

One of my favorite things about smoking is trying out different combinations. Choosing when/if to wrap, types of wood, temp, water pan vs no water pan. There are so many things to mess with. One great piece of advice I saw in an Aaron Franklin video was to only change one thing per cook. That way you can identify if you like that change or not.

Good info. I think I'll start with hickory pellets and then one of the fruitwoods.

Cire · « **Reply #4416 on:** April 20, 2020, 07:22:26 PM »

Carne asada from bonito Michoacán

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DaBigTrain · « **Reply #4417 on:** April 20, 2020, 09:18:30 PM »

would smash

Cire · « **Reply #4418 on:** April 23, 2020, 05:56:30 PM »

Omg

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cDubya · « **Reply #4419 on:** April 23, 2020, 06:42:56 PM »

Holy friggin crap, man.

Cire · « **Reply #4420 on:** April 23, 2020, 06:48:25 PM »

I bet ramps would be really good in some slaw

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cDubya · « **Reply #4421 on:** April 23, 2020, 06:52:26 PM »

Quote from: Cire on April 23, 2020, 06:48:25 PM

I bet ramps would be really good in some slaw

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Ha! You know it!

Bought another 2 pounds today...

Too bad they're earmarked for other projects lol

meow meow · « **Reply #4422 on:** April 24, 2020, 09:45:45 AM »

that smoke ring makes me horny

AST · « **Reply #4423 on:** April 24, 2020, 07:16:35 PM »

Awesome work man. On both your last cooks.

AST · « **Reply #4424 on:** April 24, 2020, 07:21:51 PM »

Went low rent tonight. Pre-made jalapeno & cheddar sausages. Grill and served up on toasted buns with sauteed jalapenos & onions, cheddar cheese, and mustard. Side of Takis & Ranch Water to wash it all down.