What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

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.

[Sorce]

Store had no flank or skirt steak so it's chicken fajitas tonight.

Sent from my Pixel 3 using Tapatalk

[MahiMike]

I just smoked a turkey breast in my egg. Delicious.

[cooper barrett]

Bacon wrapped pork loin

[IMG]https://i.postimg.cc/rm5Z7ZX6/image1-1.jpg[/IMG

organic chicken halves



Pineapple

[philfree]

Originally Posted by philfree

It's BBQ and BBQ is always good.

I had to get out today so I called J.B. Kolbe Farms https://www.kobemidwest.com/ I took the back roads to his place and had a pleasant little drive and then when I got there I purchased a 14 lb brisket, two brisket points, a bone in ribeye and then he gave me 6 pre made hamburger patties plus two lbs of ground. Looks like I have some cooking to do. There's a couple nice days coming up so sheltering in(the back yard) is good.

I'll post it up when I do the cook.

This is not correct. I bought an 8lb wagyu brisket @ $14.00 a pound. Ouch!

Anyway it's on! I went ahead and removed the deckle before the cook.

[IMG][/IMG]

[philfree]

4.5 hours in and it's looking beautiful. It's got a pretty bark.

[IMG][/IMG]

I'm going to pan it instead of wrapping it. I'm going to do it a little different though. I'm going marry peach paper to foil and then wrap it paper side down. I'm attempting to not steam or disturb that pretty bark. I'll also put a little bouillon dissolved in water and a touch of a porter in the pan. Keep it moist.

[IMG][/IMG]

[Athis]

[philfree]

Originally Posted by Athis

That's to weird.


I've done this smoke with post oak and wild cherry. When I make the burnt ends I'm going to use cherry. I'm using the pan method with the added liquid so I'll have plenty of au jus. I'll use some of that with my sauce when I make the burnt ends.

[IMG][/IMG]

[philfree]

Finish up with a burnt ends pick. I think in the end I could have rendered more fat but super tender. The slices were great but slices get boring.

[IMG][/IMG]

[Sorce]

Home made roasted garlic and feta chicken sausage about to go on the smoker.

Sent from my Pixel 3 using Tapatalk

[Sorce]

Pulled at 165 going to vacuum seal and freeze some for later. Tried some pan fried un stuffed and it was delicious.

Sent from my Pixel 3 using Tapatalk

[O.city]

I smoked a meatloaf today. Never done one before.

[Buehler445]

Originally Posted by O.city

I smoked a meatloaf today. Never done one before.

Did you like it? I can’t get enough of that noise.

[Shiver Me Timbers]

Sirloin tonight
Egg at 650
2 min on each side
Butter and garlic to finish
Med rare
Good shitz

[O.city]

Originally Posted by Buehler445

Did you like it? I can’t get enough of that noise.

Yeah it was solid. I’m a big meatloaf guy

[SuperBowl4]

Columbian, Hot Dogs, and KOBE BEEF burnt ends