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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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[Reply]
GloryDayz 01:50 PM 08-03-2016
Originally Posted by Fire Me Boy!:
6ish. Dealer's choice.
If served very cold, box wine is awesome...
[Reply]
Fire Me Boy! 01:52 PM 08-03-2016
Originally Posted by GloryDayz:
If served very cold, box wine is awesome...
Haven't had boxed wine since my wife's grandparents Franzia... I'll try anything once.
[Reply]
GloryDayz 02:00 PM 08-03-2016
Originally Posted by Fire Me Boy!:
Haven't had boxed wine since my wife's grandparents Franzia... I'll try anything once.
Oh you must. Since the days of Franzia they've really improved other offerings. And, as y'all know, I can be a bit of a low-level wine snob when I want to be.. I've found for self-proclaimed whine snobs, you can put Black Box Cabernet Sauvignon into an empty bottle of "7 Deadly Zins" and "pour it real nice-like," and they can't tell the difference... I love me some self-proclaimed wine snobs. :-)
[Reply]
lewdog 02:36 PM 08-03-2016
Originally Posted by Fire Me Boy!:
Wife wants me to smoke a pork butt this weekend. So I will. Hopefully I don't burn the place down, I know pork butts are dangerous.
If you can put a little of your house siding in the mix, I heard it enhances the flavor.
[Reply]
KCUnited 03:00 PM 08-03-2016
I heard Thompson's Water Seal for that deep smoke ring.
[Reply]
Fire Me Boy! 01:41 PM 08-07-2016
Time for a while in the foil.


[Reply]
Fire Me Boy! 01:46 PM 08-07-2016
Pic sucks because it was so bright out I couldn't see shit. I wasn't even sure the pork was in the frame.
[Reply]
jspchief 01:50 PM 08-07-2016
Local grocery has whole loins on sale. Considering giving one a go in the smoker.
[Reply]
GloryDayz 03:37 PM 08-07-2016
Originally Posted by Fire Me Boy!:
Time for a while in the foil.

Looks great.
[Reply]
Fire Me Boy! 03:38 PM 08-07-2016
Originally Posted by GloryDayz:
Looks great.


Just wrapped it in a towel, and it's now relaxing in a cooler till dinner time.
[Reply]
Fire Me Boy! 04:36 PM 08-07-2016



[Reply]
Fire Me Boy! 05:24 PM 08-07-2016
Smoked this one in the Pit Barrel with about half hickory chunks among the charcoal. Best smoke flavor yet, and you can see a bit of a smoke ring there.

This took about 6.5 hour, including an hour rest. Temp was between 197 and 201 when I took it out of the smoker.
[Reply]
srvy 08:22 PM 08-07-2016
Yum
[Reply]
gblowfish 08:28 PM 08-07-2016
I felt good enough today to get out my Weber Smokey Mountain and do a little smokin'. Did some baby back ribs, a turkey breast and a couple sausage ropes; made pit beans and "Dirty Deviled Eggs."

I use a combination of rubs from Three Pigs, Gates and some of my own stuff. Soaked the ribs overnight in apple juice and apple cider vinegar, used a mustard base to hold the dry rub. On the turkey I brined it overnight in kosher salt, sugar, soy sauce and water. I use Arthur Bryant's rub with canola oil to hold it on; beans are a secret recipe, sorry, won't share that.

All done in the Weber over hickory. Shared a lot of it with my neighbor who's going through some rough times right now. It was good to be able to get outside and do something fun again.

The eggs are not smoked, but I use this seasoning called "Todd's Dirt" over the top. I like to use that or Old Bay. The key ingredient to good deviled eggs are miracle whip, dry mustard, pickle juice, garlic powder and salt/pepper.

Today did not suck!
[Reply]
Buzz 08:30 PM 08-07-2016
Originally Posted by Fire Me Boy!:
Pic sucks because it was so bright out I couldn't see shit. I wasn't even sure the pork was in the frame.

What are you talking about the pic sucked? You should frame it.
[Reply]
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