Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 474328 times)

Dr Rick Daris · « **Reply #875 on:** August 31, 2013, 01:38:21 PM »

you know what i did yesterday, guys? i took a pork loin and then cut it down the middle so instead of one big fat pork loin, i had two skinnier but same length pork loins. then i marinated one in walkerswood jerk marinade (bitb) and the other in a bbq rub and then bacon wrapped that bbq rubbed sob and sprinkled some sugar all over it. smoker w/ mesquite for about two hours. boom. they were both really good you guys and i am sitting pretty with a bunch of leftovers.

AST · « **Reply #876 on:** August 31, 2013, 01:41:50 PM »

that sounds pretty yummy r.d.

Dr Rick Daris · « **Reply #877 on:** August 31, 2013, 01:53:03 PM »

Quote from: alexander supertramp on August 31, 2013, 01:41:50 PM

that sounds pretty yummy r.d.

i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.

ChiComCat · « **Reply #878 on:** August 31, 2013, 02:56:57 PM »

Quote from: rick daris on August 31, 2013, 01:53:03 PM

Quote from: alexander supertramp on August 31, 2013, 01:41:50 PM
that sounds pretty yummy r.d.

i really did like them both quite a bit. i'm a sucker for the scotch bonnet but was surprised how much i also liked the other one. also, a regular pork loin is just so damn thick. i think i'll always do them like this from here on out. idk. i guess i like getting a good taste of the rub and whatever you put on the outside. like, i guess i like a high rub/outside to pork ratio. dunno. go cats.

When its all surface area, the flavor has nowhere to hide

kansas_troll_patrol · « **Reply #879 on:** August 31, 2013, 04:28:07 PM »

Smoking my first brisket today. It's all wrapped up now resting. I'm still very nervous to cut into it. I hope it turned out well. Here are a few pictures to old me over until it's time to actually slice this thing up.

For the rub I just used a salt and pepper mix. Basically 50/50. I didn't measure it out, just poured a similar amount in a bowl.

This is right before I wrapped it. I wrapped it at 170 degrees. I hope that's close to right.

And this is what is getting me though the day. I can't think of a better way to spend a Saturday than watching college football, eating bbq and drinking beer.

If it's worth a damn I'll post some post slicing pics. I'm crossing my fingers.

AST · « **Reply #880 on:** August 31, 2013, 04:30:54 PM »

oh man you hockey-pucked that thing real good for your 1st briskey, nicely done and i hope there are more pics

did you cook to temp or to feel

to feel

kansas_troll_patrol · « **Reply #881 on:** August 31, 2013, 05:03:08 PM »

I cannot tell a lie, I used temp. I'm not sure how to cook to feel as I've never cooked our sen one done before. I'll try to test this one and use that feel in the future. Please don't judge me.

AST · « **Reply #882 on:** August 31, 2013, 05:26:10 PM »

Quote from: kansas_troll_patrol on August 31, 2013, 05:03:08 PM

I cannot tell a lie, I used temp. I'm not sure how to cook to feel as I've never cooked our sen one done before. I'll try to test this one and use that feel in the future. Please don't judge me.

not judging any whatsoever

pro-tip: use meat thermometer and when it slides into thickest part of the flat like a hot knife through butter, it is done

that is fine though, brisket tastes delicious anyhow

sys · « **Reply #883 on:** August 31, 2013, 05:26:24 PM »

Quote from: alexander supertramp on August 30, 2013, 09:37:33 PM

Quote from: sys on August 30, 2013, 09:17:01 PM
Quote from: alexander supertramp on August 30, 2013, 06:59:44 PM
seriously though, I post pics & give instructions in order that those that want to try it sometime can.

buy a whole lamb and post the pics.

That is silly talk as I nary have a pasture to graze it nor shears to shear it

It definitely can't stay in my house

you could have it killed and then post pictures to illustrate how you cook its body.

sys · « **Reply #884 on:** August 31, 2013, 05:30:18 PM »

i wonder if there is anyone in the world that likes the taste of jerk more than rdaris? i wouldn't be surprised if that's half the reason he never goes to tokyo.

AST · « **Reply #885 on:** August 31, 2013, 05:53:15 PM »

chicken coming off and rack of lamb and veggies going on

soon, lamb and smoked chicken enchilads

kansas_troll_patrol · « **Reply #886 on:** August 31, 2013, 07:02:36 PM »

Still waiting, still drinking. I love me some Yuengling. Thanks to my friends from the East!

kansas_troll_patrol · « **Reply #887 on:** August 31, 2013, 08:21:13 PM »

So I need to practice carving these things, and taking photos. But here are some payoff pictures. Enjoy!

I only had two people to eat on this thing. So I've vacuum sealed the remainder (uncut) and will bring it to work on Tuesday. I just want to confirm that I should not slice it yet. Is that correct? My plan now is to wait until it's reheated to cut it. Am I making a mistake? TIA

AST · « **Reply #888 on:** August 31, 2013, 08:41:05 PM »

that looks pretty darn good for a 1st brisket, or any brisket

you did good not cutting what you didn't eat

if you have a way to heat it in hot water while still sealed that works best

AST · « **Reply #889 on:** August 31, 2013, 08:42:30 PM »

smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist

smoked rack of lamb with sweet potatoes mashed with smoked garlic butter and a roasted red pepper sauce

i am kind of full right now

kansas_troll_patrol · « **Reply #890 on:** August 31, 2013, 11:34:05 PM »

Quote from: alexander supertramp on August 31, 2013, 08:42:30 PM

smoked chicken enchiladas w/ a tomatillo hatch sauce served with mexican rice no racist

smoked rack of lamb with sweet potatoes mashed with smoked garlic butter and a roasted red pepper sauce

i am kind of full right now

Seriously man your stuff looks awesome. Great job.

bones129 · « **Reply #891 on:** August 31, 2013, 11:57:14 PM »

Great stuff, guys. Makes me envious (can't cook worth a damn) and uncontrollably hungry!

Tobias · « **Reply #892 on:** September 01, 2013, 08:36:39 AM »

nothing racist going on there ast

CNS · « **Reply #893 on:** September 01, 2013, 09:34:08 AM »

I hate cleaning my weber. Really bloes that I have to every time. Pretty disgusting you guys. Anyway, bout to clean it and get a smoke going. Brisket and whole loin.

CNS · « **Reply #894 on:** September 01, 2013, 02:26:41 PM »

Pork loin done and resting.

AST · « **Reply #895 on:** September 01, 2013, 03:49:13 PM »

CNS · « **Reply #896 on:** September 01, 2013, 11:51:45 PM »

brisket finished and done resting.

Used the fork method Clams linked. Wraped it at 165deg and finished it to around 195. Crazy tender and still really juicy.

No noticeable smoke ring but I finally got the flavor as smokey as I wanted.

My best brisket yet.

AST · « **Reply #897 on:** September 02, 2013, 09:27:43 AM »

Dr Rick Daris · « **Reply #898 on:** September 02, 2013, 10:47:32 AM »

i know brisket is like the pinnacle of smoking but i just don't really care for them. i've never had a jerked one though, so

WillieWatanabe · « **Reply #899 on:** September 02, 2013, 01:23:18 PM »

Quote from: CNS on September 01, 2013, 09:34:08 AM

I hate cleaning my weber. Really bloes that I have to every time. Pretty disgusting you guys. Anyway, bout to clean it and get a smoke going. Brisket and whole loin.

what are you cleaning, exactly?