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

gblowfish 07-22-2017 08:44 PM
Tonight i had some very nice pork chops from Hy-Vee and corn on the cob on the grill. When it's this hot, it doesn't take long for the food to cook.

srvy 07-22-2017 08:56 PM
Quote:
Originally Posted by Inmem58 (Post 12968897)
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.
Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.

In58men 07-23-2017 08:15 AM
Quote:
Originally Posted by srvy (Post 12969140)
Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.
I didn't think you were being arrogant at all, I was kinda bummed about it having no bark. I'm going to try Myron Mixons way. Lots of people have tried it and said it's phenomenal. I don't like the guy at all, but he's a beast on the smoker.

Fire Me Boy! 07-23-2017 08:34 AM
Quote:
Originally Posted by Inmem58 (Post 12969330)
I didn't think you were being arrogant at all, I was kinda bummed about it having no bark. I'm going to try Myron Mixons way. Lots of people have tried it and said it's phenomenal. I don't like the guy at all, but he's a beast on the smoker.


What's his way? Hot and fast? That's how the PBC cooks.

In58men 07-23-2017 08:47 AM
Quote:
Originally Posted by Fire Me Boy! (Post 12969339)
What's his way? Hot and fast? That's how the PBC cooks.
Yeah, hot and fast. 300 degrees.

Fire Me Boy! 07-23-2017 09:22 AM
Quote:
Originally Posted by Inmem58 (Post 12969341)
Yeah, hot and fast. 300 degrees.


Yeah, my PBC cooks around 310. I love the brisket off it. You don't get much of a smoke ring, but it tastes great and is done inside of 7 hours.

In58men 07-23-2017 09:31 AM
Quote:
Originally Posted by Fire Me Boy! (Post 12969364)
Yeah, my PBC cooks around 310. I love the brisket off it. You don't get much of a smoke ring, but it tastes great and is done inside of 7 hours.
I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.

Fire Me Boy! 07-23-2017 09:34 AM
Quote:
Originally Posted by Inmem58 (Post 12969378)
I think a smoke ring is overrated. People take it too serious, as long as it takes good then that's all that matters.


Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30.

In58men 07-23-2017 09:37 AM
Quote:
Originally Posted by Fire Me Boy! (Post 12969380)
Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30.
Exactly, I'm my biggest critic and my shit is outta bounds :D

GloryDayz 07-23-2017 10:39 AM
Quote:
Originally Posted by Inmem58 (Post 12969378)
I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.
This x1000.. It's fun, but taste is king.

Hog's Gone Fishin 07-23-2017 11:19 AM
Bacon Cheesburger on a stick:
<iframe width="560" height="315" src="https://www.youtube.com/embed/7uMaONUiAZY" frameborder="0" allowfullscreen></iframe>

jspchief 07-23-2017 12:36 PM
Quote:
Originally Posted by Inmem58 (Post 12968897)
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.
What rub? Imo it's tough to get a good bark with just a s&p. You need that sugar.

Sent from my SM-G920V using Tapatalk

In58men 07-23-2017 02:31 PM
Quote:
Originally Posted by jspchief (Post 12969541)
What rub? Imo it's tough to get a good bark with just a s&p. You need that sugar.

Sent from my SM-G920V using Tapatalk
Yep just salt and pepper. I also used a Tiger Sauce mop, applied twice though. Myron Mixon uses a spritz of beef au jus with brown sugar. I'm going to try that.

Marcellus 08-24-2017 07:19 PM
https://i.imgur.com/XIATLyn.jpg

Homemade smoked salsa I put into some repurposed whiskey bottles. Good stuff!

Buehler445 08-24-2017 08:41 PM
Quote:
Originally Posted by Marcellus (Post 13034784)
https://i.imgur.com/XIATLyn.jpg

Homemade smoked salsa I put into some repurposed whiskey bottles. Good stuff!
Tell me more. Like now.


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