Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 32

**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.

Nickhead · 07-01-2017, 04:13 PM

have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times.

BucEyedPea · 07-01-2017, 04:14 PM

I'm grilling a BIG FAT NOTHING this weekend.

In58men · 07-01-2017, 04:50 PM

Quote:

Originally Posted by Nickhead

have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times.

Nope, I triple wrapped mine at 150. Going to pull it at 190 prolly wrap it again and let settle in a cooler and hour or so.

**mlyonsd** · 07-01-2017, 05:01 PM

Quote:

Originally Posted by Nickhead

have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times.

Just watched, thanks for posting it. Interesting, the results weren't what I expected. I wonder if the first one foiled and taken off sat too long before slicing.

My method is foil them as soon when I see them coming out of the stall. I don't really have a reason except in my mind that was when the internal moisture would start to escape. I think I'll keep doing it that way.

I also wrap ribs in foil after about 4 hours because I think it helps render that fat out.

This will be the first time I've ever done the flat alone. There's only going to be 4 of us so I toned it down. It will throw off what i'm used to for cooking times so I'm going to have to be diligent.

In58men · 07-01-2017, 05:49 PM

Can anybody confirm that the fat cap is good?

Nickhead · 07-01-2017, 05:51 PM

Quote:

Originally Posted by Inmem58

Can anybody confirm that the fat cap is good?

it's all good, just depends on how much fat is on it and whether it renders down.

scho63 · 07-01-2017, 06:10 PM

I'm grilling Nathan's hot dogs and I'll toast the potato rolls slightly then add dijon mustard and kraut. Probably have some cole slaw and Claussen garlic dill spears. Not beans this time.

listopencil · 07-01-2017, 06:11 PM

Your mom.

**mlyonsd** · 07-01-2017, 06:19 PM

Quote:

Originally Posted by Inmem58

Can anybody confirm that the fat cap is good?

I never remove it completely but trim it down to about an 1/8 of an inch.

But I don't like eating fat, I cook my bacon crisp. Your mileage may vary.

Hog's Gone Fishin · 07-01-2017, 06:19 PM

Quote:

Originally Posted by Inmem58

The fat cap on this one wasn't too shabby, gonna take it nice and slow this time lol.

Sent from my iPhone using Tapatalk

Holy shit ! 5.99 a pound . I just bought a 20 pounder at 1.69

**Buzz** · 07-01-2017, 06:23 PM

Quote:

Originally Posted by Hog Farmer

Holy shit ! 5.99 a pound . I just bought a 20 pounder at 1.69

I haven't seen prices that low since the 90's.

In58men · 07-01-2017, 06:24 PM

Quote:

Originally Posted by Buzz

I haven't seen prices that low since the 90's.

Hopefully it's real beef

listopencil · 07-01-2017, 06:36 PM

Quote:

Originally Posted by Inmem58

Hopefully it's real beef

Look closely at the label. It's actually Beev™.

**Buzz** · 07-01-2017, 06:45 PM

I'm doing brats, chicken and burgers. I love a good charcoal grilled burger, I would just grill that but the wife doesn't care much for burgers. Fathers day, I marinated the chicken in Italian dressing and had a lot of flare ups, think I'm going with a simple salt and sugar brine this time.

**srvy** · 07-01-2017, 07:00 PM

Quote:

Originally Posted by Inmem58

Can anybody confirm that the fat cap is good?

Leave it trim after the smoke if it makes you feel better.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1028962 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: 80,257

07-01-2017, 04:13 PM	#466
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $689868	have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. __________________ KC vs DET 30-28 7/6/2024
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07-01-2017, 04:14 PM	#467
BucEyedPea THX for Crushing WEF Join Date: Apr 2006 Location: None of your business Casino cash: $1489963	I'm grilling a BIG FAT NOTHING this weekend.
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07-01-2017, 05:49 PM	#470
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $238026	Can anybody confirm that the fat cap is good? __________________ Attendance Chief record 11-9
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07-01-2017, 06:10 PM	#472
scho63 Politically Incorrect Join Date: Feb 2009 Location: Scottsdale, AZ Casino cash: $711110	I'm grilling Nathan's hot dogs and I'll toast the potato rolls slightly then add dijon mustard and kraut. Probably have some cole slaw and Claussen garlic dill spears. Not beans this time. __________________ *"The only difference between sex for free and sex for money is that sex for free costs you a WHOLE LOT more!"* ~Redd Foxx~ ~~2018 2019 2020 20212022 2023~~ 2024 Adopt a Chief - Clark Hunt and Brett Veach "The men who drafted Patrick Mahomes"
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07-01-2017, 06:11 PM	#473
listopencil Immanentize The Eschaton Join Date: Oct 2002 Location: In Partibus Infidelium Casino cash: $585880	Your mom. __________________ *While you live, shine. Have no grief at all. Life exists only for a short while and time demands its toll.*
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07-01-2017, 06:45 PM	#479
Buzz I like Pie! Join Date: Jan 2004 Location: In my garage Casino cash: $10016623	I'm doing brats, chicken and burgers. I love a good charcoal grilled burger, I would just grill that but the wife doesn't care much for burgers. Fathers day, I marinated the chicken in Italian dressing and had a lot of flare ups, think I'm going with a simple salt and sugar brine this time.
Posts: 5,383