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The Lounge>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]
BigRedChief 08:19 AM 07-04-2015
Originally Posted by Iowanian:
We are going to dig a hole and burn a lot of wood tonight, and then put a whole hog in it in the morning.
Woah :-) that sounds like so much fun.

You get a He-man card.
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BigRedChief 08:29 AM 07-04-2015
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
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[Reply]
Why Not? 08:41 AM 07-04-2015
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
That looks reeeeal good
[Reply]
lewdog 08:42 AM 07-04-2015
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
You injected and smoked those? For how long?

Looks awesome.
[Reply]
Sweet Daddy Hate 08:45 AM 07-04-2015
Originally Posted by Iowanian:
We are going to dig a hole and burn a lot of wood tonight, and then put a whole hog in it in the morning.
Impressive. Most impressive.


[Reply]
BigRedChief 08:57 AM 07-04-2015
Originally Posted by lewdog:
You injected and smoked those? For how long?

Looks awesome.
Yep Injected everything that went into the smoker this time. Just chicken thighs. Didn't know how it would turn out so I went with cheap meat.

I smoked the thighs for around 6 hours.
[Reply]
Saccopoo 09:10 AM 07-04-2015
Originally Posted by Iowanian:
We are going to dig a hole and burn a lot of wood tonight, and then put a whole hog in it in the morning.
Very Hawaiian of you.
[Reply]
Saccopoo 09:14 AM 07-04-2015
Pork butt got started at 4:00 a.m. this morning. That will be done Memphis style. First mop is now.

Rib racks go on at about 11:00. Obviously, I'm adhering to a strict Kansas City style on those.

Chicken will be getting the Carolina treatment.

Might throw on some sausages.

After mopping the Butt, I'm going out and trying to find some goddamn decent fountain fireworks.
[Reply]
Saccopoo 09:20 AM 07-04-2015
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.


Maybe the next go around.

Electric smoker and injections. It just feels like testosterone replacement therapy for BBQ.

Looks real good though BRC, and whenever I've had to jockey the Bradley over at my uncle's house, I've been impressed with the results.
[Reply]
BigRedChief 10:11 AM 07-04-2015
Originally Posted by Saccopoo:


Maybe the next go around.

Electric smoker and injections. It just feels like testosterone replacement therapy for BBQ.

Looks real good though BRC, and whenever I've had to jockey the Bradley over at my uncle's house, I've been impressed with the results.
Like I said, I'm new to the injection thing too. I'm on my 3rd cheater smoker. I agree that a "real" smoker makes a better Q. But, cheater smokers are no slouch for 1/8 of the effort.
[Reply]
Iowanian 10:22 AM 07-04-2015
Originally Posted by Saccopoo:
Very Hawaiian of you.
That's kind of the idea.

We have done quite a few hogs over the years, and have cooked them in pits of several kinds, from an old deep freeze to roasters to spits, but never In The ground. Hog is on the way now.


If nothing else it is a pretty good reason to sit around a big fire and drink too much beer.
[Reply]
BigRedChief 10:33 AM 07-04-2015
Originally Posted by Iowanian:
If nothing else it is a pretty good reason to sit around a big fire and drink too much beer.
Thats a great way to celbrate our ancestors kicking ass.
[Reply]
BucEyedPea 10:39 AM 07-04-2015
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
WoW! What kind of a crowd are you havin'? Surely, you and yours won't be eatin' all that alone. Or will they?
[Reply]
BucEyedPea 10:40 AM 07-04-2015
Originally Posted by Iowanian:
That's kind of the idea.

We have done quite a few hogs over the years, and have cooked them in pits of several kinds, from an old deep freeze to roasters to spits, but never In The ground. Hog is on the way now.


If nothing else it is a pretty good reason to sit around a big fire and drink too much beer.
My ex's family from the mid-west used to do a pig roast like that. It was delicious. But I never heard of it until I went out there for one.
[Reply]
BigRedChief 10:43 AM 07-04-2015
Originally Posted by BucEyedPea:
WoW! What kind of a crowd are you havin'? Surely, you and yours won't be eatin' all that alone. Or will they?
Gave some to the neighbors. Taking some to the friends big party today. Frezzing some of the turkey burgers and thighs. Ribs are mine.:-)
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