Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 80

**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.

**Dunit35** · 07-03-2018, 06:25 PM

Quote:

Originally Posted by BryanBusby

Brisket dries out pretty dang quick once it's sliced, so I'd reccomend slicing on demand.

Did you let it rest wrapped tight in a cooler for hours?

I towel wrapped it and put in my Yeti for about two hours. I did slice the entire flat after the rest. It looks like I shouldn’t have done that.

**Dunit35** · 07-03-2018, 06:25 PM

Quote:

Originally Posted by GloryDayz

This is truth too. This is why many people a pre-sliced brisket in a aluminum pan, and cover it with BBQ sauce. I've done it myself.

I sat those burnt ends in the brisket juices and lightly bbq sauce mopped them. They are definitely tender.

Naptown Chief · 07-03-2018, 06:28 PM

I bought some burgers and spare ribs for tomorrow. I've never had KC BBQ so I found a recipe for some sauce online. That shit is phenomenal..

GloryDayz · 07-03-2018, 06:31 PM

Quote:

Originally Posted by Dunit35

I sat those burnt ends in the brisket juices and lightly bbq sauce mopped them. They are definitely tender.

**gblowfish** · 07-03-2018, 06:43 PM

Quote:

Originally Posted by dwwataz

I bought some burgers and spare ribs for tomorrow. I've never had KC BBQ so I found a recipe for some sauce online. That shit is phenomenal..

You can go online to Bryants, Gates, Smokestack or Joe's and have KC sauce sent to you. Sauce is not the most important part of BBQ. Rubs are more important. If you do BBQ right, you might not even want sauce.

**gblowfish** · 07-04-2018, 11:07 AM

I'm brining chicken thighs in a big iced tea pitcher. They go over charcoal tonight. Yeah buddy...

GloryDayz · 07-04-2018, 11:28 AM

Quote:

Originally Posted by gblowfish

I'm brining chicken thighs in a big iced tea pitcher. They go over charcoal tonight. Yeah buddy...

Doing wings. And the air conditioner has respectfully requested that ALL cooking be done on the grill until further notice.

**SAUTO** · 07-04-2018, 11:32 AM

We are using my father in laws custom built brick and heavy steel smoker today. I'll try to post some pics

BryanBusby · 07-04-2018, 11:57 PM

Quote:

Originally Posted by Dunit35

I towel wrapped it and put in my Yeti for about two hours. I did slice the entire flat after the rest. It looks like I shouldn’t have done that.

Shit happens. I did it that way for the longest time because you'd see all the pics of people with the neat shit sliced brisket on the tray.

Nickhead · 07-05-2018, 12:17 AM

Quote:

Originally Posted by SAUTO

We are using my father in laws custom built brick and heavy steel smoker today. I'll try to post some pics

im sorely wanting to build a brick smoker here at the house. am just waiting for grill grates and a door to show up on my front porch.

**BigRedChief** · 07-05-2018, 07:07 AM

Quote:

Originally Posted by Dunit35

My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours.

Quote:

Originally Posted by Fire Me Boy!

Salt it well beforehand. Salt will help it retain moisture.

Dont know about that approach. I'd be worried about changing the flavor of the meat.

Quote:

Originally Posted by BryanBusby

Brisket dries out pretty dang quick once it's sliced, so I'd reccomend slicing on demand.

Did you let it rest wrapped tight in a cooler for hours?

Yeah, made that mistake when I made it at my house and took it elsewhere to the party. At least I thought that was my issue. Haven't took a brisket somewhere else yet, so I never tried out that theory yet.

My place, I slice when they are lining up to eat.

**lewdog** · 07-05-2018, 07:31 AM

I only cut what was needed on demand like you guys suggested and it heated up nice and tender for 3 days in a row for leftovers.

tooge · 07-05-2018, 08:55 AM

I went with country style pork ribs which are really just sliced from the loin close to the shoulder and contain bone but not rib bone. They are a guilty pleasure as they are meaty and fatty like a baby back rib but with much more meat. Also some grilled zucchini from the garden and collard greens.

I also made some pickles as I have a shit ton of cucumbers and cherry peppers. The white stuff is very thin sliced pickled onions to put on tacos, sandwiches, etc.

tooge · 07-05-2018, 09:00 AM

Not sure what happened there, but here's the grilled country style ribs and zucchini

GloryDayz · 07-05-2018, 10:34 AM

Quote:

Originally Posted by tooge

Not sure what happened there, but here's the grilled country style ribs and zucchini

Yeah, the Borg seems to **** with people a lot these days and randomly turns pics that are showing properly when you go to pick them.

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: 80,124

07-03-2018, 06:28 PM	#1188
Naptown Chief Banned Join Date: Apr 2018 Location: Annapolis, MD Casino cash: $10002400	I bought some burgers and spare ribs for tomorrow. I've never had KC BBQ so I found a recipe for some sauce online. That shit is phenomenal..
Posts: 6,583

07-04-2018, 11:07 AM	#1191
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17316178 VARSITY	I'm brining chicken thighs in a big iced tea pitcher. They go over charcoal tonight. Yeah buddy...
Posts: 40,914

07-04-2018, 11:32 AM	#1193
SAUTO Shit Join Date: Jun 2008 Casino cash: $10039067	We are using my father in laws custom built brick and heavy steel smoker today. I'll try to post some pics
Posts: 55,715

07-05-2018, 07:31 AM	#1197
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $61900	I only cut what was needed on demand like you guys suggested and it heated up nice and tender for 3 days in a row for leftovers. __________________ 2024 Royals game thread record 3-0
Posts: 46,134

07-05-2018, 08:55 AM	#1198
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2254112	I went with country style pork ribs which are really just sliced from the loin close to the shoulder and contain bone but not rib bone. They are a guilty pleasure as they are meaty and fatty like a baby back rib but with much more meat. Also some grilled zucchini from the garden and collard greens. I also made some pickles as I have a shit ton of cucumbers and cherry peppers. The white stuff is very thin sliced pickled onions to put on tacos, sandwiches, etc. Attached Thumbnails
Posts: 16,451

07-05-2018, 09:00 AM	#1199
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2254112	Not sure what happened there, but here's the grilled country style ribs and zucchini Attached Thumbnails
Posts: 16,451