Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 161

**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 · 08-04-2020, 08:48 PM

Quote:

Originally Posted by philfree

Here's a little of the pork butt on a wagyu burger with pepper jack, jalapeno crisp, ketchup, poupon and bbq sauce.

??

**ptlyon** · 08-05-2020, 09:05 AM

He means very little

GloryDayz · 08-05-2020, 09:09 AM

A screwed up Monday when I didn't post this before pic and didn't get an after pic of the slow-smoked salmon effort. Yeah, it was awesome. My God it was good.

GloryDayz · 08-05-2020, 09:14 AM

Also, for low-temp smoking on a less expensive smoker like mine that already struggles with constant temp, especially at low temps where getting smoke from the electric element into the chip pan is tough, this smoke tube has been a gem. 130-150 with good rolling smoke is easy as pie now that I have it. One of the best investments "cheap" I've made..

Dayze · 08-05-2020, 09:26 AM

I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.

Great little product,

GloryDayz · 08-05-2020, 10:48 AM

Quote:

Originally Posted by Dayze

I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.

Great little product,

Fully packed I get ~5 hours from my tube. But I've learned how to load it about 25% full, tilt it back toward the opening, then carefully tilt it back to level so it's all near the opening. That provided ~2 hours. And yes, it's awesome...

cooper barrett · 08-06-2020, 11:52 AM

24" firebox and 48" smoke chamber?

Would you invest in the wheels and tires if you had to do it again?

Quote:

Originally Posted by philfree

We're having a b-day party for my youngest grandson so I'm smoking a couple of butts. I tried to sweeten up my rub a little because not everyone likes the heat.

Crank up the hotrod!
[IMG]

[/IMG]

cooper barrett · 08-06-2020, 12:05 PM

Don't have very many pics of the new smoker. The iPhone slid out of pocket, on Cycle at 50MPH, right into a 5 foot deep culvert full of water....Had to use spare phone with defective front camera

You like the 10mm square, solid rod, 17" wide racks that side out? There's one for the fire box for searing that gets so hot it glows.

Quote:

Originally Posted by philfree

Got'em injected, rubbed and now there now in the smoker.

I think in this thread it's picks or it didn't happen.

Cooper- "Smoked an elephant"!

Hoover · 08-06-2020, 12:53 PM

I'm horrible at taking pictures. But I did an overnight brisket the other day. Put it on at midnight @200, then wrapped it at 8 am with butcher paper, then took it off at 5 pm.

It was perfect.

philfree · 08-06-2020, 01:50 PM

Quote:

Originally Posted by cooper barrett

24" firebox and 48" smoke chamber?

Would you invest in the wheels and tires if you had to do it again?

I don't remember so I'd have to go read specs or measure it. I had it custom built but I would do it again. It's cool! And easy to move.

cooper barrett · 08-06-2020, 02:15 PM

Quote:

Originally Posted by philfree

I don't remember so I'd have to go read specs or measure it. I had it custom built but I would do it again. It's cool! And easy to move.

Pull two wheels and tow? That would kick ass

rabblerouser · 08-08-2020, 01:13 PM

doing a 5 lb pork loin and 2 racks of ribs + a half-chicken on the smoker...
__________________

cooper barrett · 08-08-2020, 01:46 PM

Who is, what smoker? who's smoker?

If you're cooking, bet you burn the loin.

Quote:

Originally Posted by rabblerouser

doing a 5 lb pork loin and 2 racks of ribs + a half-chicken on the smoker...
__________________

Dante84 · 08-09-2020, 04:25 PM

Today I’m bored and going overboard.

I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare.

When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear.

I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle.

BryanBusby · 08-09-2020, 06:48 PM

Sunday night ribs

E: I'll try to suck less next time with the pic

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $688962 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: 80,508

08-05-2020, 09:05 AM	#2402
ptlyon Bono & Grbac wasn't enough Join Date: Oct 2000 Location: Sioux City, IA Casino cash: $10703829	He means very little __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Advertise here: $19.99 a month
Posts: 38,442

08-05-2020, 09:09 AM	#2403
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $1895380	A screwed up Monday when I didn't post this before pic and didn't get an after pic of the slow-smoked salmon effort. Yeah, it was awesome. My God it was good. __________________ . #Like 45, 47 Is Going To Be AWESOME! #I still don't have COVID
Posts: 120,125

08-05-2020, 09:14 AM	#2404
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $1895380	Also, for low-temp smoking on a less expensive smoker like mine that already struggles with constant temp, especially at low temps where getting smoke from the electric element into the chip pan is tough, this smoke tube has been a gem. 130-150 with good rolling smoke is easy as pie now that I have it. One of the best investments "cheap" I've made.. __________________ . #Like 45, 47 Is Going To Be AWESOME! #I still don't have COVID
Posts: 120,125

08-05-2020, 09:26 AM	#2405
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $3119358	I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome. Great little product, __________________ Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy
Posts: 37,412

08-06-2020, 12:53 PM	#2409
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $-671821	I'm horrible at taking pictures. But I did an overnight brisket the other day. Put it on at midnight @200, then wrapped it at 8 am with butcher paper, then took it off at 5 pm. It was perfect.
Posts: 17,666

08-08-2020, 01:13 PM	#2412
rabblerouser left blank intentionally Join Date: Oct 2012 Location: Belize Nuts Casino cash: $3994897	doing a 5 lb pork loin and 2 racks of ribs + a half-chicken on the smoker... __________________ __________________ MY ADOPT-A-CHIEF : Jody Fortson Jr.
Posts: 32,274

08-09-2020, 04:25 PM	#2414
Dante84 Tossed Salad & Scrambled Eggs Join Date: Jan 2009 Location: ATX & OPKS Casino cash: $-568004 VARSITY	Today I’m bored and going overboard. I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare. When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear. I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle. __________________ ..
Posts: 20,155

08-09-2020, 06:48 PM	#2415
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3539900 VARSITY	Sunday night ribs E: I'll try to suck less next time with the pic Attached Thumbnails
Posts: 22,337	1 0