Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 94

**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.

O.city · 12-08-2018, 10:02 AM

Awesome thanks

cooper barrett · 12-19-2018, 02:38 PM

Is there a better place for smoker questions?

I want to know if anyone has an Oklahoma Joes Highland smoker, what their opinions are and what mods have been done or are needed. Chime in if you have the reverse model too.

cooper barrett · 12-29-2018, 07:36 AM

really no one knows about the highlander? I need to update...

Ribs are best cooked in top drawer.....

**ChiTown** · 12-29-2018, 08:20 AM

Quote:

Originally Posted by cooper barrett

really no one knows about the highlander? I need to update...

Ribs are best cooked in top drawer.....

OMG! That’s amazing! LOL

**srvy** · 01-01-2019, 09:39 PM

Smoked Prime Rib in the smoke vault.

Just like Rudy's Timbone

IowaHawkeyeChief · 01-01-2019, 10:20 PM

Quote:

Originally Posted by srvy

Smoked Prime Rib in the smoke vault.

Just like Rudy's Timbone

I cooked mine in my new Traeger for the first time this year. It turned out great and was just as easy. Put it in and didn't open it for 3 hours, similar to smoker or overn.

**srvy** · 01-01-2019, 10:26 PM

Quote:

Originally Posted by IowaHawkeyeChief

I cooked mine in my new Traeger for the first time this year. It turned out great and was just as easy. Put it in and didn't open it for 3 hours, similar to smoker or overn.

I was going to you my pellet grill but the temp dipped into the 20's and the propane smoke vault holds temp better for me.

**TimBone** · 01-01-2019, 11:26 PM

Quote:

Originally Posted by srvy

Smoked Prime Rib in the smoke vault.

Just like Rudy's Timbone

That looks too good to be Rudy's. Nice job, old man.

**TimBone** · 01-01-2019, 11:27 PM

Quote:

Originally Posted by IowaHawkeyeChief

I cooked mine in my new Traeger for the first time this year. It turned out great and was just as easy. Put it in and didn't open it for 3 hours, similar to smoker or overn.

Quote:

Originally Posted by srvy

I was going to you my pellet grill but the temp dipped into the 20's and the propane smoke vault holds temp better for me.

You two ever have a lack of smoke flavor when using the pellet smokers? I recently switched to one, and have had a bit of an issue with that. I bought a smoke tube off of Amazon to supplement, and it's helped a bit.

**srvy** · 01-01-2019, 11:54 PM

Yes i do another reason I prefer WSM or a Box smoker. I have not tried a smoke tube. I did buy one on clearance at Target actually forgot about it.

**BigRedChief** · 01-02-2019, 01:21 AM

In KC for the game this weekend. Got to sample the KC Joes BBQ in its new location in the Power And Light. Brisket and Burnt Ends. I had to try the ketchup on the Mac and cheese. Don’t have to try it again.

Ass Rockah · 01-02-2019, 01:35 AM

Smoking some blue dragon by Green Zombie. It’s good weed

KCUnited · 01-02-2019, 06:48 AM

Was moving a little slower than usual yesterday so I did a pork pozole on the smoker. Mostly to get some crisp fresh air outside and also to impart some smokiness to it. Turned out really well. I ground up some annatto seeds to give it a deeper red/orange color and may experiment with it in my bbq rubs as well. It doesn't really impact any aroma or flavor, but works as a natural food coloring.

Chicharrones as a garnish FTW

philfree · 02-02-2019, 05:05 PM

Took a notion so there's a 14lb brisket in the Yoder Wichita. I've never cooked one that big or separated a brisket. I decided to try and separate the point from the flat after cooking. As I trimmed the fat I looked for the seam of fat between the parts of the brisket but I didn't see a real good definition between the two. Wish me luck!

I also bought a couple andouille's from Harter House made and I threw those on the smoker as well.

cooper barrett · 02-02-2019, 10:03 PM

10lbs of wings smoked sauced and grilled. Sliced deli meat, grilled veggies sammie bar, lots of different sausages. Martini/Bloody Mary/ juice / mixers bar for supplied Sam's American Vodka. (my new favorite cheap vodka)

We are watching the Puppy Bowl.. tuning into game for last 2 minutes of each half and watching commercials on line during the second half.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1028962 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: 80,257

12-08-2018, 10:02 AM	#1396
O.city In Search of a Life Join Date: Jul 2009 Casino cash: $1004064	Awesome thanks
Posts: 82,973

12-19-2018, 02:38 PM	#1397
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	Is there a better place for smoker questions? I want to know if anyone has an Oklahoma Joes Highland smoker, what their opinions are and what mods have been done or are needed. Chime in if you have the reverse model too. __________________
Posts: 13,669

12-29-2018, 07:36 AM	#1398
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	really no one knows about the highlander? I need to update... Ribs are best cooked in top drawer..... __________________
Posts: 13,669

01-01-2019, 09:39 PM	#1400
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-388750	Smoked Prime Rib in the smoke vault. Just like Rudy's Timbone __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." Last edited by srvy; 12-26-2022 at 09:39 PM..
Posts: 25,309

01-01-2019, 11:54 PM	#1405
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-388750	Yes i do another reason I prefer WSM or a Box smoker. I have not tried a smoke tube. I did buy one on clearance at Target actually forgot about it. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,309

01-02-2019, 01:21 AM	#1406
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1028962 VARSITY	In KC for the game this weekend. Got to sample the KC Joes BBQ in its new location in the Power And Light. Brisket and Burnt Ends. I had to try the ketchup on the Mac and cheese. Don’t have to try it again. Attached Thumbnails __________________ Mind you own damn business
Posts: 80,257

01-02-2019, 01:35 AM	#1407
Ass Rockah Starter Join Date: Dec 2018 Casino cash: $10000400	Smoking some blue dragon by Green Zombie. It’s good weed
Posts: 68

01-02-2019, 06:48 AM	#1408
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $228244	Was moving a little slower than usual yesterday so I did a pork pozole on the smoker. Mostly to get some crisp fresh air outside and also to impart some smokiness to it. Turned out really well. I ground up some annatto seeds to give it a deeper red/orange color and may experiment with it in my bbq rubs as well. It doesn't really impact any aroma or flavor, but works as a natural food coloring. Chicharrones as a garnish FTW
Posts: 35,677	1 0

02-02-2019, 05:05 PM	#1409
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-403802	Took a notion so there's a 14lb brisket in the Yoder Wichita. I've never cooked one that big or separated a brisket. I decided to try and separate the point from the flat after cooking. As I trimmed the fat I looked for the seam of fat between the parts of the brisket but I didn't see a real good definition between the two. Wish me luck! I also bought a couple andouille's from Harter House made and I threw those on the smoker as well. __________________ [/SIGPIC]
Posts: 15,583

02-02-2019, 10:03 PM	#1410
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	10lbs of wings smoked sauced and grilled. Sliced deli meat, grilled veggies sammie bar, lots of different sausages. Martini/Bloody Mary/ juice / mixers bar for supplied Sam's American Vodka. (my new favorite cheap vodka) We are watching the Puppy Bowl.. tuning into game for last 2 minutes of each half and watching commercials on line during the second half. __________________
Posts: 13,669