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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]
kstater 10:41 PM 11-24-2021
The usual Thanksgiving Brisket. Trying a pastrami too for the first time. Brined for 5 days, got the rub on now, smoke tomorrow.

Sent from my Pixel 4 using Tapatalk
[Reply]
GloryDayz 02:30 PM 11-25-2021
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[Reply]
BigRedChief 08:31 PM 11-25-2021
Smoked a ham and turkey today.
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[Reply]
BryanBusby 09:11 PM 11-25-2021
Originally Posted by GloryDayz:
.
I think you pulled it too early m8
[Reply]
Pablo 09:13 PM 11-25-2021
Originally Posted by BryanBusby:
I think you pulled it too early m8
I want it to come out gobbling. Say no more
[Reply]
GloryDayz 09:16 PM 11-25-2021
Originally Posted by BryanBusby:
I think you pulled it too early m8
What, no turkey tartare? Not to worry, I put it back in the smoker for a few more minutes...
[Reply]
Pablo 09:19 PM 11-25-2021
Originally Posted by GloryDayz:
What, no turkey tartare? Not to worry, I put it back in the smoker for a few more minutes...
Make a nice turkey sushi. Always a hit. Well at least once I guess
[Reply]
allen_kcCard 12:36 PM Yesterday
Anyone have a really good approach to smoking a rib roast?

I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories.
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