What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

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.

[philfree]

Originally Posted by Fire Me Boy!

Heh, no, but it doesn't seem like it'd be very difficult. I just cooked. Man it was hot outside.

I bought a single burner from Blackstone. I'll probably cook something on it someday but I really just got it to light the charcoal for the smoker. Expensive charcoal lighter.

[Fire Me Boy!]

If you're in the market for a new kettle, the original Weber is on sale today at Amazon.

http://a.co/74JafDQ

[Dartgod]

Using my new smoker for the first time. Three slabs of baby backs.

[Dunit35]

I have two racks of baby backs in the fridge. I gave my wife instructions for turning on the Traeger and getting them going at 2pm.

She better do it right.

[Dartgod]

Originally Posted by Dunit35

I have two racks of baby backs in the fridge. I gave my wife instructions for turning on the Traeger and getting them going at 2pm.

She better do it right.

I've always heard you want the meat at room temp before putting it on the grill.

[Dunit35]

Originally Posted by Dartgod

I've always heard you want the meat at room temp before putting it on the grill.

I’m trying not to confuse her. I already had seven steps written down and the last one was “you’re a master chef now”.

[Fire Me Boy!]

Originally Posted by Dartgod

I've always heard you want the meat at room temp before putting it on the grill.

Nah. Myth #1.

https://www.seriouseats.com/2013/06/...ing-steak.html

[Dartgod]

Mmmmm, ribs...

[SAUTO]

Those look great dart

[Dunit35]

How’d you like them?

I made one dry and one wet. I kind of liked the wet ones better.

[BryanBusby]

My wife wants her rib racks sauced to hell and back. I prefer dry ribs myself, but either is cool and good with me.

[Dartgod]

Originally Posted by SAUTO

Those look great dart

They weren't bad. I learned a few things about temperature control, so next time will be better.

I also have one of these on the way from Amazon, so that will help me get a better idea of the real temp at the grate.

Originally Posted by Dunit35

How’d you like them?

I made one dry and one wet. I kind of liked the wet ones better.

Pretty good for the first run on a new smoker.

Originally Posted by BryanBusby

My wife wants her rib racks sauced to hell and back. I prefer dry ribs myself, but either is cool and good with me.

I prefer them dry too, but will brush on a light coat of sauce for appearances.

[lewdog]

Looks awesome Dart.

What’s your new smoker?

[Buehler445]

Those look good dart.

FWIW Thermowlrks has one with a wireless gateway so you can watch it on your phone. I don’t know what the money is on the gateway and everything but I’ve thought about it every time I smoke angthing.

[Dartgod]

Originally Posted by lewdog

Looks awesome Dart.

What’s your new smoker?

http://www.chiefsplanet.com/BB/showp...postcount=1232