Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 214

**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.

**srvy** · 09-05-2022, 12:11 PM

Lovely bark.

**Buehler445** · 09-05-2022, 02:43 PM

Dude. Awesome.

Otter · 09-05-2022, 03:18 PM

I've outdone myself...

(photo not taken in Belize)

**Buehler445** · 09-05-2022, 03:19 PM

Quote:

Originally Posted by Otter

I've outdone myself...

(photo not taken in Belize)

Looks horrible.

You should give it to me so I can dispose of it for you.

Otter · 09-05-2022, 03:30 PM

Quote:

Originally Posted by Buehler445

Looks horrible.

You should give it to me so I can dispose of it for you.

Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.

If you're going from fridge to grill you're already behind the curve.

Hoover · 09-05-2022, 10:04 PM

What cut of meat is that?

BryanBusby · 09-06-2022, 08:35 AM

Quote:

Originally Posted by Otter

Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.

If you're going from fridge to grill you're already behind the curve.

I go from fridge to grill mostly by preference but I don't put my steaks directly on the flame.

They chillout in the indirect zone for awhile to get some nice wood flavor and I slowly move it over to the direct heat over time and finish with the seer.

Otter · 09-06-2022, 08:56 AM

Quote:

Originally Posted by Hoover

What cut of meat is that?

Tri tip

Otter · 09-10-2022, 03:12 PM

Going to be cracking a cold one and enjoy some college football.

markdis · 09-12-2022, 02:41 PM

Quote:

Originally Posted by Otter

Going to be cracking a cold one and enjoy some college football.

That looks great!
I have only grilled veggies on my table tonight.
As written in this blog https://betterme.world/articles/ it is very important to prepare for the fasting and keep a healthy diet couple of days before. That is what i am doing now, which means no beers, meat or junks. Good luck to me.

Pitt Gorilla · 09-12-2022, 02:52 PM

Just bought a new Blackstone and love it so far.

GloryDayz · 09-12-2022, 02:52 PM

I did a test run on Greek Yogurt marinated chicken thighs... Oh. My. God... Time kine pictured. From just out of the 24 hour marinade to the going on the grill to coming off the grill (at 162) then out from under the broiler (at 189). Just amazing. Will be cooking some food for the Chiefs game on Thursday, this might be it...

kstater · 09-18-2022, 04:06 PM

Everyone(but me) has the rona. Means perfect time for experiments!

2-1-1 @ 275 on the ribs instead of my usual 3-2-1 @ 225.

Changed up the brine(normally 3 days in a salt water/herb brine), buttermilk and heavy herbs for 1.5 days.

And trying a smoked ribeye that I'll reverse sear after 30-40 on the smoker.

Sent from my SM-S906U1 using Tapatalk

Chief Roundup · 09-18-2022, 04:51 PM

I recently purchased a Masterbuilt digital electric smoker. I can already tell it is small. An entire rack of ribs will not fit. I had to cut it in half.
I am fixing to do a Pork shoulder roast. I am going to start it tonight and let it cook until tomorrow morning. Thinking 12 to 15 hours.

Chief Roundup · 09-18-2022, 04:54 PM

I cut the bologna too deep. Everyone loved the ribs and boneless thighs.

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

09-05-2022, 12:11 PM	#3196
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-278750	Lovely bark. __________________ "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	1 0

09-05-2022, 02:43 PM	#3197
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $364734	Dude. Awesome.
Posts: 58,212	1 0

09-05-2022, 10:04 PM	#3201
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $-221821	What cut of meat is that?
Posts: 17,593

09-12-2022, 02:52 PM	#3206
Pitt Gorilla Banned! Join Date: Sep 2000 Location: NOT Columbia, MO 65201 Casino cash: $1490194	Just bought a new Blackstone and love it so far. __________________ Your son is a bench warmer because of your weak genetics not because of the coach Norlin Mommsen is disgusting.
Posts: 46,915

09-12-2022, 02:52 PM	#3207
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $2185380	I did a test run on Greek Yogurt marinated chicken thighs... Oh. My. God... Time kine pictured. From just out of the 24 hour marinade to the going on the grill to coming off the grill (at 162) then out from under the broiler (at 189). Just amazing. Will be cooking some food for the Chiefs game on Thursday, this might be it... __________________ . #Like 45, 47 Is Going To Be AWESOME! #I still don't have COVID
Posts: 119,522

09-18-2022, 04:06 PM	#3208
kstater Custom User Title Join Date: Jan 2007 Casino cash: $-3437	Everyone(but me) has the rona. Means perfect time for experiments! 2-1-1 @ 275 on the ribs instead of my usual 3-2-1 @ 225. Changed up the brine(normally 3 days in a salt water/herb brine), buttermilk and heavy herbs for 1.5 days. And trying a smoked ribeye that I'll reverse sear after 30-40 on the smoker. Sent from my SM-S906U1 using Tapatalk __________________
Posts: 39,717	1 0

09-18-2022, 04:51 PM	#3209
Chief Roundup Admitted Planet Junky Join Date: Oct 2000 Casino cash: $211627	I recently purchased a Masterbuilt digital electric smoker. I can already tell it is small. An entire rack of ribs will not fit. I had to cut it in half. I am fixing to do a Pork shoulder roast. I am going to start it tonight and let it cook until tomorrow morning. Thinking 12 to 15 hours. __________________ Fanaticism is nowhere. There is no tenderness or humanity in fanaticism.
Posts: 19,420

09-18-2022, 04:54 PM	#3210
Chief Roundup Admitted Planet Junky Join Date: Oct 2000 Casino cash: $211627	I cut the bologna too deep. Everyone loved the ribs and boneless thighs. __________________ Fanaticism is nowhere. There is no tenderness or humanity in fanaticism.
Posts: 19,420