Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 74

**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.

**gblowfish** · 06-12-2018, 10:25 AM

I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.

tooge · 06-12-2018, 10:28 AM

Quote:

Originally Posted by gblowfish

I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.

I still love smoking ribs, but more often than not, now I try different flavor profiles with them. Thai chili ribs, terriaki with a pineapple glaze, that sort of thing.

Nickhead · 06-12-2018, 01:14 PM

Quote:

Originally Posted by gblowfish

I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.

im actually the same, but for different reasons. you just can't buy meaty pork ribs in australia. you can't even find any baby back ribs, and most butchers won't sacrifice their bone in chops to make them.

GloryDayz · 06-12-2018, 01:39 PM

Quote:

Originally Posted by Nickhead

im being a negative nancy for the moment as i haven't busted out the smoker in more than 4 months. it's just turned winter, not overly cold, but the lack of daylight seriously gets me during the winter months.

so with that said:

in 8 days or so, your days (summer solstice) will be getting shorter, while ours (winter solstice) will be getting longer

it will still be another 4 months until you and i have the same length of days and temps, but ....

remember those 8:30 pm sunsets now

What, you don't have a flashlight?

BryanBusby · 06-12-2018, 01:54 PM

Fleshlight

**lewdog** · 06-12-2018, 06:26 PM

Quote:

Originally Posted by tooge

I still love smoking ribs, but more often than not, now I try different flavor profiles with them. Thai chili ribs, terriaki with a pineapple glaze, that sort of thing.

Baby back ribs are my favorite to smoke. I also like experimenting with different flavors. Share some on here next time.

And brisket flat haters, suck it. This guy is a boss hog and I feel prepared watching this and with the tips in this thread.

http://howtobbqright.com/blog/?p=2939

BryanBusby · 06-12-2018, 08:00 PM

That's a weak looking smoke ring in that video lol

**lewdog** · 06-12-2018, 08:03 PM

Quote:

Originally Posted by BryanBusby

That's a weak looking smoke ring in that video lol

That’s a weak looking man in that video.

And also how I bet 53% of Chiefsplanet looks.

BryanBusby · 06-12-2018, 08:04 PM

I am hecka swole with a 20 inch dong AMA

**lewdog** · 06-12-2018, 08:17 PM

Quote:

Originally Posted by BryanBusby

I am hecka swole with a 20 inch dong AMA

**BigRedChief** · 06-12-2018, 08:24 PM

Quote:

Originally Posted by BryanBusby

I am hecka swole with a 20 inch dong AMA

4.2 40 too?

ArrowheadMagic · 06-12-2018, 09:42 PM

Any meat generally looses its ability to take on smoke once it hits 160.. wrap then let heat take over.

BryanBusby · 06-12-2018, 10:18 PM

Quote:

Originally Posted by BigRedChief

4.2 40 too?

4.19!

**BigRedChief** · 06-12-2018, 10:34 PM

Quote:

Originally Posted by BryanBusby

4.19!

l knew it!

**Fire Me Boy!** · 06-13-2018, 03:29 AM

Quote:

Originally Posted by BryanBusby

4.19!

How doe you keep “it” from creating too much drag to slow you down?

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1088962 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: 80,217

06-12-2018, 10:25 AM	#1096
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17296178 VARSITY	I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.
Posts: 40,917

06-12-2018, 01:54 PM	#1100
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3609900 VARSITY	Fleshlight
Posts: 22,296

06-12-2018, 08:00 PM	#1102
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3609900 VARSITY	That's a weak looking smoke ring in that video lol
Posts: 22,296

06-12-2018, 08:04 PM	#1104
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3609900 VARSITY	I am hecka swole with a 20 inch dong AMA
Posts: 22,296

06-12-2018, 09:42 PM	#1107
ArrowheadMagic Veteran Join Date: Jul 2006 Location: OPKS Casino cash: $8083465	Any meat generally looses its ability to take on smoke once it hits 160.. wrap then let heat take over.
Posts: 3,861