Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 35

**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.

In58men · 07-02-2017, 02:35 PM

Quote:

Originally Posted by srvy

Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.

I thought about buying one, but was sketchy about not having the lid sealed. I guess I can run through the top vents.

**Buehler445** · 07-02-2017, 02:38 PM

Goddamn it. I need to get out of this thread. All I've had to eat today is pistachios and sunflower seeds.

**srvy** · 07-02-2017, 02:51 PM

Quote:

Originally Posted by Inmem58

I thought about buying one, but was sketchy about not having the lid sealed. I guess I can run through the top vents.

You just put cover on it seals with the wires fine and I do put the grill temp probe through the top vent. Also that rubber grommet on WSM is meant to push probe through.

In58men · 07-02-2017, 02:56 PM

Quote:

Originally Posted by srvy

You just put cover on it seals with the wires fine and I do put the grill temp probe through the top vent. Also that rubber grommet on WSM is meant to push probe through.

Well **** me!!!! I never knew what that shit was for, I just slapped it in and didn't bother to find out what it was for

.

I'm such an idiot.

**gblowfish** · 07-02-2017, 09:43 PM

I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.

GloryDayz · 07-02-2017, 09:58 PM

Quote:

Originally Posted by gblowfish

I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.

I'm with ya.. I love grilling for the neighbors. Especially when the grill is around back, and the others are out front yapping about Facebook shit.

Stewie · 07-03-2017, 07:44 AM

I just use salt/pepper for brisket. Rubs for pork and chicken.

Here's a good video from a guy that's won a bunch of awards.

In58men · 07-03-2017, 09:49 AM

Quote:

Originally Posted by Stewie

I just use salt/pepper for brisket. Rubs for pork and chicken.

Here's a good video from a guy that's won a bunch of awards.

Thanks for the share. I think I'm going to do a whole brisket now and follow his steps, need to invest in a wireless thermometer now. This seems pretty easy.

In58men · 07-03-2017, 10:31 AM

Might get this thermo-pro. Got a few more buyers and better reviews. A little cheaper as well. I like a good bargain.

Sent from my iPhone using Tapatalk

**Buehler445** · 07-03-2017, 02:33 PM

FMB turned me onto thermoworks, I bought a thermapen, but I would go back with them in a heartbeat. There are a million different wireless thermometers, but I have faith theirs is a quality product.

**Fire Me Boy!** · 07-03-2017, 02:36 PM

Quote:

Originally Posted by Buehler445

FMB turned me onto thermoworks, I bought a thermapen, but I would go back with them in a heartbeat. There are a million different wireless thermometers, but I have faith theirs is a quality product.

I've become a total Thermoworks fanboy. They rule, and the one time I had a problem - out of warranty - they sent me a part free of charge plus a second just in case it happened to my other Thermapen, too. The cost to them was likely pennies, but it made a big difference to me.

**srvy** · 07-03-2017, 02:39 PM

Never used that particular thermometer but looks like it works just like a Maverick should be fine. I believe I read were thermopen offers a wireless monitor now but havent seen it;

Stewies vid is interesting but note thay guy is using a 5000 dollar Ole Hickory smoker made in Cape Girardeau, MO. It uses convection and gas to maintain even and consistent temps. If money wasnt a option I would have one myself.

I like this guy and his method and the fact he is using a wsm. I have posted this before so sorry for the repeat.
[IMG][/IMG]

Stewie · 07-03-2017, 02:52 PM

I use my Extech Multimeter for grill temperatures. It's way more accurate than a "grill" thermometer. I use a Taylor remote thermometer for internal meat temperatures. I think it was about $25 when I bought it years ago. It still reads 212 in boiling water.

As for instant read thermometers, they're a dime a dozen and that's what you should pay. They're built around a Type K (maybe a J or T) thermocouple with a thin sheath (the probe). To pay more than $20 is insane.

Stewie · 07-03-2017, 02:58 PM

Quote:

Originally Posted by srvy

Never used that particular thermometer but looks like it works just like a Maverick should be fine. I believe I read were thermopen offers a wireless monitor now but havent seen it;

Stewies vid is interesting but note thay guy is using a 5000 dollar Ole Hickory smoker made in Cape Girardeau, MO. It uses convection and gas to maintain even and consistent temps. If money wasnt a option I would have one myself.

I like this guy and his method and the fact he is using a wsm. I have posted this before so sorry for the repeat.

My point was not the smoker, it was the technique. I also use a WSM smoker. I can keep it at rock steady temperatures for hours. "Know your equipment" is the mantra for turning out good Q.

**Fire Me Boy!** · 07-04-2017, 09:41 AM

Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1178962 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: 80,164

07-02-2017, 02:38 PM	#512
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $404734	Goddamn it. I need to get out of this thread. All I've had to eat today is pistachios and sunflower seeds.
Posts: 58,094

07-02-2017, 09:43 PM	#515
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17306178 VARSITY	I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.
Posts: 40,916

07-03-2017, 07:44 AM	#517
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $9901	I just use salt/pepper for brisket. Rubs for pork and chicken. Here's a good video from a guy that's won a bunch of awards.
Posts: 13,730

07-03-2017, 10:31 AM	#519
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $388026	Might get this thermo-pro. Got a few more buyers and better reviews. A little cheaper as well. I like a good bargain. Sent from my iPhone using Tapatalk __________________ Attendance Chief record 11-9
Posts: 30,151

07-03-2017, 02:33 PM	#520
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $404734	FMB turned me onto thermoworks, I bought a thermapen, but I would go back with them in a heartbeat. There are a million different wireless thermometers, but I have faith theirs is a quality product.
Posts: 58,094

07-03-2017, 02:39 PM	#522
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-238750	Never used that particular thermometer but looks like it works just like a Maverick should be fine. I believe I read were thermopen offers a wireless monitor now but havent seen it; Stewies vid is interesting but note thay guy is using a 5000 dollar Ole Hickory smoker made in Cape Girardeau, MO. It uses convection and gas to maintain even and consistent temps. If money wasnt a option I would have one myself. I like this guy and his method and the fact he is using a wsm. I have posted this before so sorry for the repeat. [IMG][/IMG] __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,274

07-03-2017, 02:52 PM	#523
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $9901	I use my Extech Multimeter for grill temperatures. It's way more accurate than a "grill" thermometer. I use a Taylor remote thermometer for internal meat temperatures. I think it was about $25 when I bought it years ago. It still reads 212 in boiling water. As for instant read thermometers, they're a dime a dozen and that's what you should pay. They're built around a Type K (maybe a J or T) thermocouple with a thin sheath (the probe). To pay more than $20 is insane.
Posts: 13,730

07-04-2017, 09:41 AM	#525
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.
Posts: 35,253