goEMAW.com bbq, smoking, grilling, etc. thread!

[WillieWatanabe]

Did my first brisket yesterday for the Dr Pepper. My Maverick decided to spaz out and not be reliable. Luckily a cheap oven thermo, Food thermo saved me. Thanks to user alexander supertramp for tips.

[pissclams]

wow really good

[star seed 7]

yeah, that looks pretty rough ridin' yummy.

[pissclams]

did you do a shoulder and a brisket?  what's that on the right?

[WillieWatanabe]

ya, 8 lb brisket and 5 lb shoulder. Not real impressive but i wanted to make sure it was done before the game. ended up getting done at 3, so it was wrapped in foil and a towel in a cooler for 2 hours. Wasn't ideal, but good.

[pissclams]

KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway

[asava]

KC area bbq'rs, there's a new butcher shop opening at 39th and Broadway

Speaking of Butchers. Did some research on some Phoenix area butcher shops for the fiesta. Looks like

http://butcherbobs.net/

and

http://hobemeats.com/

are the best bets. Anyone with insidery info?

[pissclams]

definitely could use a hook up at a scottsdale area butcher shop

[AST]

Did my first brisket yesterday for the Dr Pepper. My Maverick decided to spaz out and not be reliable. Luckily a cheap oven thermo, Food thermo saved me. Thanks to user alexander supertramp for tips.

 

once again, very impressed with the bark and smoke-ring for a 1st brisket, hell, even for a 10th brisket

better cut of brisket (or with the point) will get you the moisture you are looking for

[pissclams]

i don't even mess w/ flats anymore, too much of a pain in the anal passage.  full brisket w/ point, trimmed, choice or better grade.

the "bend test" is a good indicator of the quality of brisket you're looking at.

[kim carnes]

hey guys, i smoked these last night, what do you think?

[8manpick]

Oh man, great work Kim!

[kim carnes]

these are from last weekend:



not bad for a guy with only 6 months of smoking under his belt

[AST]

I am in full support of the content of this thread (not that that means crap)

but if I would have my say, more pictures

so in order not to be a hypocrite, here goes

smoked turkeys for senior center last thanksgiving



chicken leg quarters, hatch chiles & queso blanco for smoked chicken enchiladas



ribeye roast for buddies moving party



my mean machine



a packer and rack of lamb the day before



because I love the crap out of this picture



same brisket and lamb along with some slc porkies







got a little scotchie and took the lamb to medium well 

also, I'm aware my slc's look weird, I dry rub only with no sugar



smoked bacon wrapped dove



Brazos PAK meal, shazbot! you bastards that went to the game and wouldn't meet up, the ones that did 





and finally, this thanksgiving for a low income apartment turkey dinner 8 turkeys

4 smoked, 2 baked & 2 fried (I can count, last turkey in the fryer when pic taken)

[AST]

clams you are spot on about the briskets

and Kim, those look great, surprised you didn't get kicked out of those restaurants though bringing in your own food and all

[WillieWatanabe]

good god AS. that stuff is ridiculous.

[Dr Rick Daris]

hey guys, i smoked these last night, what do you think?

this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.

[kim carnes]

this joke was actually funny when i did it six months ago during clams chipotle challenge. oh well.
[/quote]

yeah, you probably stole it from clams though

[john "teach me how to" dougie]

That stuff all looks freakin incredible AS. Kudos for helping out the old folks. 

[puniraptor]

Barbeque hero.

[pissclams]

nice pictures, supertramp.  I wish my BGE had more room. 

looks like we smoke a lot of the same stuff.  I do a lot of shoulders too.

I do a beef tenderloin every Christmas, cant wait- 3 weeks...

[AST]

nice pictures, supertramp.  I wish my BGE had more room. 

looks like we smoke a lot of the same stuff.  I do a lot of shoulders too.

I do a beef tenderloin every Christmas, cant wait- 3 weeks...

I would love a BGE but I am always cooking for 10 or more

am doing a shoulder this weekend for sliders and a salmon to go alongside an extra cunty charcuterie plate

have a party for 50 that I'm whipping up appetizers for

tenderloins    you had better post those damn pics

[AST]

good god AS. that stuff is ridiculous.

That stuff all looks freakin incredible AS. Kudos for helping out the old folks. 

Barbeque hero.

 

[tdaver]

Looks good AS!  I haven't done as much of the traditional bbq stuff as you guys yet, just a couple briskets and pork shoulders.  Here's a few of the other things i've tried.

chicken


tri-tip


cheese


juicy lucy


chuck roast for pulled beef



apple pie (no smoke)

[AST]

looks great tdaver

i want to dry hump that tri-tip

and do tell more about this juicy lucy, I am intrigued