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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]
DaNewGuy 05:38 PM 07-04-2015
Originally Posted by thurman merman:
Finished product: ribs and pulled pork.
:-):-)
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SAUTO 05:46 PM 07-04-2015
There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad
[Reply]
Sweet Daddy Hate 09:55 PM 07-04-2015
Originally Posted by JASONSAUTO:
There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad
My colon hurts so good reading this.
[Reply]
Buehler445 10:04 PM 07-04-2015
Man. That is some good looking food men.
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Iowanian 02:50 PM 07-05-2015
Taking the pig out of the ground around 5. Will try to get pics.
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BigRedChief 05:05 PM 07-06-2015
Originally Posted by Iowanian:
Taking the pig out of the ground around 5. Will try to get pics.
where is the pics?:-)
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Iowanian 06:09 PM 07-06-2015
Here.
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Iowanian 06:11 PM 07-06-2015
And here
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Iowanian 06:13 PM 07-06-2015
And more
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Iowanian 06:16 PM 07-06-2015
Getting closer
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chiefzilla1501 06:16 PM 07-06-2015
Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155.
[Reply]
Iowanian 06:19 PM 07-06-2015
About payoff time

We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it.

No pics of the final product as I was too busy pulling the meat apart to serve.
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BigRedChief 06:29 PM 07-06-2015
Originally Posted by Iowanian:
About payoff time

We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it.

No pics of the final product as I was too busy pulling the meat apart to serve.
Thanks cool stuff :-)
[Reply]
Buehler445 09:52 PM 07-06-2015
Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian.
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Fire Me Boy! 01:31 PM 05-12-2016
I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).

Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.

Brisket is $8/pound down here, so fuck that.
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