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#2176 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $709356
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What are you Smoking/Grilling/BBQ'ing this weekend?
I'm in charge of getting a pork butt smoked for tomorrow's watch party. The wind is outta the NW and it's a real bitch, plus my deck is up high with no cover. Couldn't get up to or hold temp for shit, so I set out to do some redneck engineering with the tools and materials on hand. So far, it's doing much better.
Had to rotate the grill while cooking, thank god for casters. You see some cornhole boards supported by patio chairs, with a nice grill cover drape, then you've got a shitty tarp nailed to the deck. Beautiful. ![]() |
Posts: 41,427
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#2177 |
the great pumpkin
Join Date: Jul 2002
Casino cash: $9789294
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Posts: 805
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#2178 |
Veteran
Join Date: Jan 2017
Location: Orlando, FL
Casino cash: $2080400
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putting some wings on the smoker so they'll be ready for pre-game, putting ribs on early afternoon so they're ready for the 2nd game!
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Posts: 3,230
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#2179 |
Tip of the hat LIV Champs
Join Date: Jun 2007
Location: ks
Casino cash: $2335421
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I'm planning on bbqing pork steak shoulder butt even if it's just me I gotta make my Bbq sauce i crave but I'm missing some components but I'll make do i guess
![]() However Right now I'm making a chocolate raspberry mouse out of Raspberry Sparkletini wine. I'm pretty stoked about it so far is tasty but i have to let it set and see how it turns out creamy but i know it's going be good for desert. |
Posts: 55,290
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#2180 |
Elway be drinkin' again
Join Date: Dec 2017
Location: Colorado USA
Casino cash: $6640003
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Pablo went Macgyver not redneck
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Posts: 4,853
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#2181 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $978244
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My deck is a sheet of ice right now with gusting winds. Tomorrow should be interesting.
Keeping it simple with some Italian beef combo bratwursts from a local butcher. Basically Italian sausage wrapped around a dipped beef. Drawing blank on apps though. Thinking a jalapeno popper dip or buffalo chicken tater skins. |
Posts: 34,790
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#2182 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
Casino cash: $336198
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Smoking some st louis style ribs. I do the wrap for the most part like Johnny Trigg. The technique confuses me because when I take the ribs out of the wrap all the rub is always washed off and sitting in the bottom of the foil along with the butter, honey, brown sugar and hot sauce.
I glazed them after that with a glaze I concocted out of a cherry syrup, blackberry jam, agave, habanero hot sauce and some of the homemade rub. Set that in for 30 minutes and then applied some sauce that I also concocted using two commercial sauces, blackberry jam, chipotle hot sauce, rub and other stuff. Now I'm waiting for it to set for another 30 minutes and then they're done. I used the 2.5/1/30/30 method at 275 degrees. 3/2/1 method always seems to over cook the ribs when I do it even though I cook at a lower temp.
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Posts: 15,307
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#2183 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
Casino cash: $336198
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Posts: 15,307
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#2184 | |
the great pumpkin
Join Date: Jul 2002
Casino cash: $9789294
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Posts: 805
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#2185 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
Casino cash: $336198
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Almost too sweet but it turned out pretty good.
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#2186 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
Casino cash: $336198
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Posts: 15,307
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#2187 | |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6288777
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Posts: 2,446
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#2188 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $709356
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I haven't looked into it anymore to be honest. I'll probably have to push this purchase out until next spring, unexpected expenses killed my grill dream. I'll do another round of scouring and checking reviews before I do though.
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Posts: 41,427
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#2189 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $1778962
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You will be missed my good man.
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Mind you own damn business |
Posts: 79,738
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#2190 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
Casino cash: $336198
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I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.
That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.
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