Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread!  (Read 192208 times)

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Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #725 on: July 23, 2013, 05:21:11 PM »


AST, you should've saved this for the national holiday* today.. or... are you doing this again?

not doing any today, will be soon though i am sure

Offline Bloodfart

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #726 on: July 23, 2013, 10:45:07 PM »
:love: looks good Bloodfart  :fatty:

Thanks AST!  That smoker is super easy to operate, like you'd have to really ngaf to be able to screwup a smoking sesh with it.  On a different note I have been eating the left over meat for lunch and dinner for the last three days.  The pork is starting to come out of my pores.  :sdeek:  I am donating the rest of it to my coworkers.  I can't take anymore.

Offline Cire

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #727 on: July 23, 2013, 11:23:40 PM »
freeze it

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #728 on: July 24, 2013, 08:06:55 AM »
that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it


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Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #729 on: July 24, 2013, 08:16:41 AM »
that smoke ring on your brisket is ridiculous, i'm guessing you used some meat tenderizer to help induce it

Thank you and nope, no meat tenderizers are used in my brisket

I have seen pictures of what a tenderizer will do to a brisket though and it is not pretty, it basically turns the brisket into a pot roast like substance and I do not want

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #730 on: July 24, 2013, 08:26:53 AM »
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring


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Offline AST

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #731 on: July 24, 2013, 09:04:23 AM »
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring

Either way, I don't use any

Offline Tobias

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #732 on: July 24, 2013, 09:05:41 AM »
i'm not talking about injecting it into the meat, some people add it to their rub and it enhances the smoke ring

Either way, I don't use any

sounds like spraypainting your lawn

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #733 on: July 28, 2013, 07:29:11 PM »
Pics don't really do it justice, but my dinner tonight was pulled pork sandwiches on pretzel buns, steamed veggies and roasted sweet potatoes. I was drooling all day.

Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #734 on: July 28, 2013, 09:30:11 PM »
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #735 on: July 28, 2013, 09:33:23 PM »
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

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'grats

Offline WillieWatanabe

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #736 on: July 28, 2013, 09:43:11 PM »
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

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oh man, those pictures sure look great!!
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Offline p1k3

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #737 on: July 28, 2013, 09:50:31 PM »
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.

Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #738 on: July 28, 2013, 09:58:35 PM »
Will post tomorrow

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goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #739 on: July 28, 2013, 10:30:30 PM »
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.
I make a great jalapeño crab artichoke dip, will try to find 'cipe


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Offline jtksu

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #740 on: July 28, 2013, 11:40:53 PM »
This is def more of an "etc" but what is the trick to a good spinach artichoke dip?? I test drove one tonight but it was a little sour.
I make a great jalapeño crab artichoke dip, will try to find 'cipe

 :drool:

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #741 on: July 29, 2013, 07:28:49 AM »
it's from emeril, the crap's great

Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.



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Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #742 on: July 29, 2013, 12:13:08 PM »
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

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Offline jtksu

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #743 on: July 29, 2013, 12:26:44 PM »
it's from emeril, the crap's great

Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

You ever try it with any higher grade crab?  I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.

Offline WillieWatanabe

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #744 on: July 29, 2013, 12:51:04 PM »
Smoked on the new Weber Smokey mountain today.  Small brisket and two slabs ribs.  Turned out amazing.  I was expecting mediocre ribs and bad brisket from what I have been reading on a few other forums as far as first time stuff goes, but.....Nope!  Was amazing!

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How long did you smoke the ribs for? and what method did you use?
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Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #745 on: July 29, 2013, 12:57:33 PM »
 I used the 3-2-1 method.

Temp was solid just below 250 pretty much the entire time.  Temp was much less effected by pulling ribs to wrap/unwrap than I thought it was.  Really happy with the smoker for the first time out.

Used 4 or so large lumps of hickory with a couple handfuls of the small chipped apple. 

No sauce, just some rub.

Offline pissclams

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #746 on: July 29, 2013, 01:14:48 PM »
that brisket looks dead. 

it's from emeril, the crap's great

Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

You ever try it with any higher grade crab?  I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
i use the jumbo lump canned meat from costco.  it's pretty good.


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Offline Cire

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #747 on: July 29, 2013, 01:17:12 PM »
could you use fresh japs in that?

Offline pissclams

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #748 on: July 29, 2013, 01:19:21 PM »
sure you could, i used pickled but fresh would be even better.  they'd cook down in the cheese anyway.


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Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #749 on: July 29, 2013, 02:00:29 PM »
that brisket looks dead. 

it's from emeril, the crap's great

Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Directions
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

You ever try it with any higher grade crab?  I always feel the need to use the highest quality crab I can find but I imagine Emeril probably uses lump for a reason.
i use the jumbo lump canned meat from costco.  it's pretty good.

Part of the reason for that is that I used coffee in the rub.  It looks burnt, but isn't at all.  It isn't as moist as I wanted, but it wasn't really dry either.  It was really tender and delish though.