Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 6

**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.

DaNewGuy · 07-04-2015, 05:38 PM

Quote:

Originally Posted by thurman merman

Finished product: ribs and pulled pork.

**SAUTO** · 07-04-2015, 05:46 PM

There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad

Sweet Daddy Hate · 07-04-2015, 09:55 PM

Quote:

Originally Posted by JASONSAUTO

There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad

My colon hurts so good reading this.

**Buehler445** · 07-04-2015, 10:04 PM

Man. That is some good looking food men.

**Iowanian** · 07-05-2015, 02:50 PM

Taking the pig out of the ground around 5. Will try to get pics.

**BigRedChief** · 07-06-2015, 05:05 PM

Quote:

Originally Posted by Iowanian

Taking the pig out of the ground around 5. Will try to get pics.

where is the pics?

**Iowanian** · 07-06-2015, 06:09 PM

Here.

**Iowanian** · 07-06-2015, 06:11 PM

And here

**Iowanian** · 07-06-2015, 06:13 PM

And more

**Iowanian** · 07-06-2015, 06:16 PM

Getting closer

chiefzilla1501 · 07-06-2015, 06:16 PM

Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155.

**Iowanian** · 07-06-2015, 06:19 PM

About payoff time

We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it.

No pics of the final product as I was too busy pulling the meat apart to serve.

**BigRedChief** · 07-06-2015, 06:29 PM

Quote:

Originally Posted by Iowanian

About payoff time

We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it.

No pics of the final product as I was too busy pulling the meat apart to serve.

Thanks cool stuff

**Buehler445** · 07-06-2015, 09:52 PM

Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian.

**Fire Me Boy!** · 05-12-2016, 01:31 PM

I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).

Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.

Brisket is $8/pound down here, so **** that.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1218962 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: 80,123

07-04-2015, 05:46 PM	#77
SAUTO Shit Join Date: Jun 2008 Casino cash: $10039067	There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn tomato pies, baked beans, salad
Posts: 55,715

07-04-2015, 10:04 PM	#79
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $444734	Man. That is some good looking food men.
Posts: 58,018

07-05-2015, 02:50 PM	#80
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	Taking the pig out of the ground around 5. Will try to get pics.
Posts: 62,248

07-06-2015, 06:09 PM	#82
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	Here. Attached Thumbnails
Posts: 62,248

07-06-2015, 06:11 PM	#83
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	And here Attached Thumbnails
Posts: 62,248

07-06-2015, 06:13 PM	#84
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	And more Last edited by Iowanian; 07-06-2015 at 06:15 PM.. Reason: Add pic
Posts: 62,248

07-06-2015, 06:16 PM	#85
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	Getting closer Attached Thumbnails Last edited by Iowanian; 07-06-2015 at 06:21 PM.. Reason: Change pic
Posts: 62,248

07-06-2015, 06:16 PM	#86
chiefzilla1501 In Search of a Life Join Date: Aug 2008 Casino cash: $244497	Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155.
Posts: 49,829

07-06-2015, 06:19 PM	#87
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $3478454	About payoff time We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it. No pics of the final product as I was too busy pulling the meat apart to serve. Attached Thumbnails
Posts: 62,248

07-06-2015, 09:52 PM	#89
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $444734	Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian.
Posts: 58,018

05-12-2016, 01:31 PM	#90
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out). Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work. Brisket is $8/pound down here, so **** that.
Posts: 35,253