Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 124

**BigRedChief** · 07-03-2015, 03:48 PM

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 · 06-15-2019, 12:05 PM

First one pulled

Sent from my Pixel 3 using Tapatalk

Abba-Dabba · 06-15-2019, 01:52 PM

Pork loin and chicken thighs. Using a homemade rub on the pork and Yardbird rub on the thighs. Both do well right around 300-325. Easy shit. Almost fire and forget at this point for me. Pic later.

**srvy** · 06-15-2019, 04:59 PM

If anyone is in the market for a 36" Blackstone grill and dont mind Dick's Sporting they have a good deal going with promo codes explained in link for 180.00 shipped. There is two links the first is the old model with grease drain in front corner and may be available in store pickup 1 hr. The second link is shipped on new model where grease drain was moved to rear. Both are eligible for free shipping. Hard to beat that price except on a ymmv closeout. I have a Camp chef and I dont do business with Dick's but those who will have at it.

https://slickdeals.net/f/13151005-bl...?src=frontpage

**Fire Me Boy!** · 06-15-2019, 05:04 PM

Quote:

Originally Posted by srvy

If anyone is in the market for a 36" Blackstone grill and dont mind Dick's Sporting they have a good deal going with promo codes explained in link for 180.00 shipped. There is two links the first is the old model with grease drain in front corner and may be available in store pickup 1 hr. The second link is shipped on new model where grease drain was moved to rear. Both are eligible for free shipping. Hard to beat that price except on a ymmv closeout. I have a Camp chef and I dont do business with Dick's but those who will have at it.

https://slickdeals.net/f/13151005-bl...?src=frontpage

Excellent deal. And these Blackstones are a shit ton of fun. Get the rear grease trap.

Abba-Dabba · 06-15-2019, 05:16 PM

Pork loin. Pics are at pull, after rest, sliced, juiciness, and pull a part game.

temps at 325 for about 2hrs 15.

Abba-Dabba · 06-15-2019, 05:17 PM

Boring thighs. Still wonderful.

RunKC · 06-15-2019, 05:23 PM

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

**Fire Me Boy!** · 06-15-2019, 05:30 PM

Quote:

Originally Posted by RunKC

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Yes and hell no.

Abba-Dabba · 06-15-2019, 05:39 PM

Quote:

Originally Posted by RunKC

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Yes, and **** yes.

I recommend Foy's.

TambaBerry · 06-15-2019, 07:05 PM

Doing my first brisket in the morning, wish me luck

Sorce · 06-15-2019, 07:09 PM

Quote:

Originally Posted by TambaBerry

Doing my first brisket in the morning, wish me luck

You wrapping? And good luck definitely the hardest of bbq cooks.

Sent from my Pixel 3 using Tapatalk

cooper barrett · 06-15-2019, 07:48 PM

I never get a strong smoke ring on loins even when meticulously trimmed, maybe the best was wild cherry, I cook lower but not much and never pull it. trick? slice and pull?

Quote:

Originally Posted by RubberSponge

Pork loin. Pics are at pull, after rest, sliced, juiciness, and pull a part game.

temps at 325 for about 2hrs 15.

cooper barrett · 06-15-2019, 08:00 PM

Quote:

Originally Posted by RunKC

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Bone Sucking but Kroger's Preferred is great for $2.

**srvy** · 06-15-2019, 08:15 PM

Quote:

Originally Posted by RunKC

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Its ok on a pork sammie but I like mustard. I like Slap Sauce isnt a strong on the vinnegar. They carry it at my local Ace Westlake and I have even seen it in Lowes Smoke and Fire if your around KC. Its popular down in the Carolinas I have not tried Foys I will look for it.

**srvy** · 06-15-2019, 08:26 PM

Easy amazing ribs recipe

Ingredients
2 cups prepared yellow mustard

2/3 cup cider vinegar

3 tablespoons tomato paste

1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

3/4 cup sugar

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves

1 teaspoon celery seed

3 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here)

1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.

Method
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
Takes. 30 minutes.

Keeps. It can keep for months in the refrigerator.

https://amazingribs.com/tested-recip...q-sauce-recipe

Note it makes a pretty decent sauce in a mustard potato salad.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1138962 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? 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. Attached Thumbnails
Posts: 80,180

06-15-2019, 12:05 PM	#1846
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	First one pulled Sent from my Pixel 3 using Tapatalk
Posts: 2,447

06-15-2019, 01:52 PM	#1847
Abba-Dabba MVP Join Date: May 2001 Casino cash: $4052970	Pork loin and chicken thighs. Using a homemade rub on the pork and Yardbird rub on the thighs. Both do well right around 300-325. Easy shit. Almost fire and forget at this point for me. Pic later.
Posts: 18,234

06-15-2019, 04:59 PM	#1848
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-278750	If anyone is in the market for a 36" Blackstone grill and dont mind Dick's Sporting they have a good deal going with promo codes explained in link for 180.00 shipped. There is two links the first is the old model with grease drain in front corner and may be available in store pickup 1 hr. The second link is shipped on new model where grease drain was moved to rear. Both are eligible for free shipping. Hard to beat that price except on a ymmv closeout. I have a Camp chef and I dont do business with Dick's but those who will have at it. https://slickdeals.net/f/13151005-bl...?src=frontpage __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,287

06-15-2019, 05:16 PM	#1850
Abba-Dabba MVP Join Date: May 2001 Casino cash: $4052970	Pork loin. Pics are at pull, after rest, sliced, juiciness, and pull a part game. temps at 325 for about 2hrs 15. Attached Thumbnails
Posts: 18,234

06-15-2019, 05:17 PM	#1851
Abba-Dabba MVP Join Date: May 2001 Casino cash: $4052970	Boring thighs. Still wonderful. Attached Thumbnails
Posts: 18,234

06-15-2019, 05:23 PM	#1852
RunKC Andy Reid Supporter Join Date: Apr 2012 Casino cash: $319611	Question for the BBQ snobs..has anyone used a mustard sauce and did you like it? __________________ Mike Greenberg@Espngreeny I can’t fathom what it must be like to be a fan of the #Chiefs. Adopt a Chief: Jared Wiley
Posts: 48,521

06-15-2019, 07:05 PM	#1855
TambaBerry MVP Join Date: Jan 2013 Casino cash: $-144459	Doing my first brisket in the morning, wish me luck
Posts: 10,836

06-15-2019, 08:26 PM	#1860
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-278750	Easy amazing ribs recipe Ingredients 2 cups prepared yellow mustard 2/3 cup cider vinegar 3 tablespoons tomato paste 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce 3/4 cup sugar 2 teaspoons chicken bouillon granules or 1 cube 2 teaspoons dried rosemary leaves 1 teaspoon celery seed 3 teaspoons mustard powder 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here) 1 teaspoon freshly ground black pepper About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon. About the tomato paste. You can substitute ketchup if you wish. Method 1) Mix the wet ingredients together in a bowl. 2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more. Takes. 30 minutes. Keeps. It can keep for months in the refrigerator. https://amazingribs.com/tested-recip...q-sauce-recipe Note it makes a pretty decent sauce in a mustard potato salad. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,287