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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://chiefsplanet.com/BB/showthread.php?t=293234)

BigRedChief 07-04-2015 08:19 AM
Quote:
Originally Posted by Iowanian (Post 11580639)
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 :eek: that sounds like so much fun.

You get a He-man card.

BigRedChief 07-04-2015 08:29 AM
1 Attachment(s)
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.

Why Not? 07-04-2015 08:41 AM
Quote:
Originally Posted by BigRedChief (Post 11580641)
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

lewdog 07-04-2015 08:42 AM
Quote:
Originally Posted by BigRedChief (Post 11580641)
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.

Sweet Daddy Hate 07-04-2015 08:45 AM
Quote:
Originally Posted by Iowanian (Post 11580639)
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.

http://www.westhavenwizards.org/old-school.jpg

BigRedChief 07-04-2015 08:57 AM
Quote:
Originally Posted by lewdog (Post 11580647)
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.

Saccopoo 07-04-2015 09:10 AM
Quote:
Originally Posted by Iowanian (Post 11580639)
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.

Saccopoo 07-04-2015 09:14 AM
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.

Saccopoo 07-04-2015 09:20 AM
Quote:
Originally Posted by BigRedChief (Post 11580641)
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
http://www.collegeokplease.com/uploa...1426051795.gif

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.

BigRedChief 07-04-2015 10:11 AM
Quote:
Originally Posted by Saccopoo (Post 11580668)
http://www.collegeokplease.com/uploa...1426051795.gif

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.

Iowanian 07-04-2015 10:22 AM
Quote:
Originally Posted by Saccopoo (Post 11580663)
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.

BigRedChief 07-04-2015 10:33 AM
Quote:
Originally Posted by Iowanian (Post 11580751)
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.

BucEyedPea 07-04-2015 10:39 AM
Quote:
Originally Posted by BigRedChief (Post 11580641)
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?

BucEyedPea 07-04-2015 10:40 AM
Quote:
Originally Posted by Iowanian (Post 11580751)
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.

BigRedChief 07-04-2015 10:43 AM
Quote:
Originally Posted by BucEyedPea (Post 11580773)
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.:harumph:


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