Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 14

**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.

GloryDayz · 07-11-2016, 08:33 PM

Quote:

Originally Posted by HonestChieffan

Electric smokers are shit

Amateur hour for sure.

LOL, I have seven grills and smokers, I'm fine with electric.. I drive a car too, it's better than a bike...

**srvy** · 07-11-2016, 08:34 PM

I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.

KChiefs1 · 07-11-2016, 08:57 PM

Quote:

Originally Posted by Fire Me Boy!

Ever used a PBC? I love mine.

I've read up on them & my fear would be the meat falling off the ribs into the charcoal. I love fall off the bone ribs but can you have that with the PBC?

Sent from my iPhone using Tapatalk

BryanBusby · 07-11-2016, 09:17 PM

You really don't want your meat falling off the bone, because that means you overcooked them.

Shouldn't be an issue.

**LoneWolf** · 07-11-2016, 09:23 PM

Quote:

Originally Posted by srvy

I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.

Quote:

Originally Posted by KChiefs1

I've read up on them & my fear would be the meat falling off the ribs into the charcoal. I love fall off the bone ribs but can you have that with the PBC?

You would normally pull the ribs off of the hook, wrap them in foil, and place them on the grate to finish the cook. Having them fall of the hooks shouldn't be an issue.

Quote:

Originally Posted by BryanBusby

You really don't want your meat falling off the bone, because that means you overcooked them.

Shouldn't be an issue.

Also, this.

In58men · 07-12-2016, 09:00 AM

Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?

Sent from my iPhone using Tapatalk

**Fire Me Boy!** · 07-12-2016, 09:07 AM

Quote:

Originally Posted by Inmem58

Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?

Sent from my iPhone using Tapatalk

Nope. That's how it's supposed to work when using charcoal only. The drips light and cause smoke. But no, temp stays very steady.

In58men · 07-12-2016, 09:46 AM

Quote:

Originally Posted by Fire Me Boy!

Nope. That's how it's supposed to work when using charcoal only. The drips light and cause smoke. But no, temp stays very steady.

Right on, wasn't too sure how that worked out for you. Have you smoked a pork belly? I was thinking about picking up a pork belly and curing it. It would be my first time. Any advice?

Also, do you have to have pink salt? Is that a must need ingredient?

tooge · 07-12-2016, 09:57 AM

Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.

tooge · 07-12-2016, 10:02 AM

From Grillbeast.com

Lesson 5: Cook Over Indirect Heat

When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.

Sayin....

In58men · 07-12-2016, 10:12 AM

Quote:

Originally Posted by tooge

From Grillbeast.com

Lesson 5: Cook Over Indirect Heat

When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.

Sayin....

That's what I was thinking. Drippings on hot embers does create a funny smell, didn't think about that. If FMB likes his product and doesn't have any issues with it, I'd take his word for it.

Dinny Bossa Nova · 07-12-2016, 10:15 AM

Quote:

Originally Posted by tooge

Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.

Quote:

Originally Posted by tooge

From Grillbeast.com

Lesson 5: Cook Over Indirect Heat

When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.

Sayin....

I agree with you, tooge. Admire your chutzpah, as well.

There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk.

Dinny

In58men · 07-12-2016, 10:37 AM

Quote:

Originally Posted by Dinny Blues

I agree with you, tooge. Admire your chutzpah, as well.

There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk.

Dinny

How asinine since red meat causes cancer.

**Fire Me Boy!** · 07-12-2016, 11:05 AM

Traveling for work today. Will reply tonight at the hotel.

Dinny Bossa Nova · 07-12-2016, 11:37 AM

Quote:

Originally Posted by Inmem58

How asinine since red meat causes cancer.

Don't blame me, tooge started it.

Dinny

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1088962 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: 80,214

07-11-2016, 08:34 PM	#197
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-328750	I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.
Posts: 25,299

07-11-2016, 09:17 PM	#199
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3609900 VARSITY	You really don't want your meat falling off the bone, because that means you overcooked them. Shouldn't be an issue.
Posts: 22,296

07-12-2016, 09:00 AM	#201
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $298026	Wouldn't the juices from the meat dripping on the coals fluctuate the temperature? Sent from my iPhone using Tapatalk __________________ Attendance Chief record 11-9
Posts: 30,187

07-12-2016, 09:57 AM	#204
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2124112	Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.
Posts: 16,540

07-12-2016, 10:02 AM	#205
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2124112	From Grillbeast.com Lesson 5: Cook Over Indirect Heat When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF. Sayin....
Posts: 16,540

07-12-2016, 11:05 AM	#209
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Traveling for work today. Will reply tonight at the hotel.
Posts: 35,253