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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://www.chiefsplanet.com/BB/showthread.php?t=293234)

cooper barrett 09-06-2020 10:46 PM
What weight, temp of smoker, meat?

Quote:
Originally Posted by Shiver Me Timbers (Post 15152023)
Kind o screwed up.
Overslept. Started egg at 7 am
Just sliced brisket at 9:30.
Guess it will be a good labor day brunch at the timber house.
Did finish off a 12 of Stella throughout the day and watered the trees

Shiver Me Timbers 09-07-2020 10:41 AM
Quote:
Originally Posted by cooper barrett (Post 15152068)
What weight, temp of smoker, meat?
Two 9 LB Beef Briskets at 225. Pulled at 200.

cooper barrett 09-07-2020 11:31 AM
next time you over sleeo turn down the temp.:hmmm::hmmm::hmmm: You are a lucky man, if it were me they would look like something Edave posted earlier. ROFLROFLROFLROFL

Quote:
Originally Posted by Shiver Me Timbers (Post 15152368)
Two 9 LB Beef Briskets at 225. Pulled at 200.

Shiver Me Timbers 09-07-2020 01:11 PM
Quote:
Originally Posted by cooper barrett (Post 15152427)
next time you over sleeo turn down the temp.:hmmm::hmmm::hmmm: You are a lucky man, if it were me they would look like something Edave posted earlier. ROFLROFLROFLROFL
I over slept. Started 3 hours later than planned so instead of eating at 6:30 it turned out to be 9:30 pm before the meat was ready.

We chowed on it this morning. Smoked Brisket Hash.
I also made 6 lbs of burnt ends. that stuff is like candy

KCUnited 09-10-2020 05:17 PM
Quote:
Originally Posted by KCUnited (Post 15151322)
Pro tip for your rib tips, shred/chop them and include in your jalapeno popper mix.
Did this for tonight's game

https://i.imgur.com/0xR1GXu.jpg?1

https://i.imgur.com/OFAMfIk.jpg?1

https://i.imgur.com/tmlxdhG.jpg?1

2bikemike 09-10-2020 10:01 PM
Quote:
Originally Posted by KCUnited (Post 15149984)
Also, I implore everyone to give this smoked potato salad a go. I cut and boiled the potatoes as normal then put them on for a hit of smoke at low temps. Proceed to construct as you normally do.

Shit is like crack and might not make it to dinnertime and I actually prefer it the next day.
My Wife and daughter thank you, as do I. We did red white and blue potato salad today. I did the potatoes just as you said and threw them into the mix with some blue cheese, bacon and all the other fixins for the Potato Salad.

You mentioned you like it better the next day, I prefer most of my smoke dishes better the next day, so I am really looking forward to lunch tomorrow!

Rep to you!

KCUnited 09-12-2020 09:07 AM
Quote:
Originally Posted by 2bikemike (Post 15160509)
My Wife and daughter thank you, as do I. We did red white and blue potato salad today. I did the potatoes just as you said and threw them into the mix with some blue cheese, bacon and all the other fixins for the Potato Salad.

You mentioned you like it better the next day, I prefer most of my smoke dishes better the next day, so I am really looking forward to lunch tomorrow!

Rep to you!
Heck yeah, glad to hear it was a success. I'm a bit ashamed I haven't been doing it this way all along.

Man, I wish my wife liked blue cheese. It sounds amazing in a potato salad.

KCUnited 09-13-2020 10:22 AM
Alaskan sockeye

https://i.imgur.com/kiilonJ.jpg?1

https://i.imgur.com/B827l8k.jpg?1

BigRedChief 09-13-2020 06:55 PM
Quote:
Originally Posted by Sorce (Post 15151142)
These things are like crack. Drizzled them with olive oil, sprinkled with rub then smoked at 225 for an hour. Stirred every 15 minutes or so. It's going to take restraint not to eat this whole pan. https://uploads.tapatalk-cdn.com/202...69235d0284.jpg

Sent from my Pixel 3 using Tapatalk
Going to have to try that.

Sorce 09-13-2020 07:10 PM
Quote:
Originally Posted by BigRedChief (Post 15166546)
Going to have to try that.
They were better the next day.

Sent from my Pixel 3 using Tapatalk

cooper barrett 09-13-2020 07:20 PM
taken a few moments ago

https://i.postimg.cc/q7WBybFm/GZDA0370-1.jpg

Those are the skins from the thighs crisping up and basting the thighs

Coogs 09-13-2020 07:25 PM
Quote:
Originally Posted by cooper barrett (Post 15166600)
taken a few moments ago

https://i.postimg.cc/q7WBybFm/GZDA0370-1.jpg

Those are the skins from the thighs crisping up and basting the thighs
Sunshine on the grass behind the grill. I take it you live somewhere in the western US.

philfree 09-13-2020 07:57 PM
Quote:
Originally Posted by cooper barrett (Post 15166600)
taken a few moments ago

https://i.postimg.cc/q7WBybFm/GZDA0370-1.jpg

Those are the skins from the thighs crisping up and basting the thighs
What's all that weird configuration on the left side of your smoker?

cooper barrett 09-13-2020 08:00 PM
https://i.postimg.cc/1tJHvdxQ/IMG-0098-1.jpg

needed to get temp up, took the low road, too lazy to fire up more charcoal...wrapped in foil, into oven couple of hours at 275...Kroger sale ribs kinda chewy


Quote:
Originally Posted by Coogs (Post 15166619)
Sunshine on the grass behind the grill. I take it you live somewhere in the western US.
Sorry posted the pic from an hour before (7:38EDT)

pulled chicken an hour later, will post again with rib shots, they were about 150 degrees, I slow smoked at 125 then 225 now about 300

Chicken was/is melt in mouth, Chicken skins TBA as trying new method.

Going to make some killer bacon/ chicken/ mushroom mac and cheese

KCTea 09-14-2020 02:50 AM
Came here for inspiration... left inspired. Ribs it is this weekend

tooge 09-14-2020 03:21 PM
Quote:
Originally Posted by cooper barrett (Post 15140976)
Depends,

Not a fan of pellet cooked meat over being cooked over real wood. Some pellet smokers are taking all the love out of smoked meats and letting simi trained circus animals to put out decent butt roasts and briskets.

On a pellet unit you burn pellets for heat so you are putting smoke to the food 100% of the unless you wrap it. (steam it) and I don't do that. With a stick burner, you can add, pull, or reduce the wood to get the smoke, the sweetness or bitterness. you prefer and let the charcoal or gas provide clean heat.

Pellet smokers have a place but I'm old school when it comes to putting out some great BBQ, pellet smokers IMHO take the love of mopping and maintaining a fire with the best mix of heat and flavor that's real BBQ. Pellet smokers are technologies way of saying "**** you"to the pitmasters of hundreds of years of BBQ history.

I own a tailgate smoker unit that runs on wifi controls and yes it's a pellet burner. It is like the only option for an RV as I fire it off as a main method of cooking as rv overs suck ass. It is used as an oven as much or more than a smoker.

It is lightweight, has a small footprint (stores under the bus) and can be set on a tailgate, table, or can use its handles as legs and be set up anywhere. My granddaughter (11) can move it and set it up herself, and the power usage is very little which is very important to RV'ers. I don't have to deal with what to do with hot coals and ashes as there are almost none from the Davy Crocket. I don't have to empty it to store it I can pull the food, fold up the grill and store it immediately after cooking.

Pros burn logs fired off with propane for heat, after the logs burn out the food cooks using just the gas for heat. This allows them to get great smoke flavor, of their liking, followed by consistent heat and being able to sleep through the night.

https://www.bigpoppasmokers.com/medi...cto_0067_1.png

My friends and family have been BTT (blind taste tested) and they choose real wood followed by charcoal over pellet smoked every time. Sometimes my local craft BBQ/ smoked meat emporium cooks on one of their pellet pits and not only I buy many other catch it right away.

I am not a pussy, I learned how to control fire, smoke, and heat, and consider it a call of duty to get up twice during the night to check on my smoker. If I had a bad ass 1/4 plate smoker, I could make it overnight or a one tripper but my $1300 stick burner and I have a unique relationship where I get a nice Bourbon for checking on the fire at 3 am and my SO rewards me for coming back to bed. If I used a pellet smoker overnight I'd check on it just for the benefits:):):)

That tell you where I stand?
Pros do that with gas fired logs then just run gas huh? Yeah, NO! See, by pros you mean guys that make money doing it generally. Competition guys will be disqualified if you use gas for anything other than starting your fire. If you let the logs burn and keep propane on, you are disqualified. Also, people don't wrap to stop getting smoke generally. They wrap to speed up the cook time. Yes, it is because of steaming, and for that reason I never wrap anything. I've been a competition bbq guy for over 20 years. Charcoal is what most of the guys end up cooking the comp meat with, and now pellets have been on the scene for about 10 years in comps and they do VERY well, even with old school guys. The big rigs with logs on them during the cook are all for show and generally for feeding the party that shows up. The real pit pros cook the logs off on another unit or barrel then transfer the hot coals to the smoker. Otherwise you will get too much smoke and not the right kind. Or, they use natural charcoal, which is made of wood and gives the same effect and then they just add a couple of small blocks of wood for flavor.
I've got a Weber Smokey Mountain, which is what most of the comp guys cook their turn in food on unless they are using a pellet grill. I've also used a side by side (horizontal) stick burner, and now I have a Grilla OG pellet grill. I did a large cook last weekend, and the wings were the best I've ever made, and my wife and several others said the same about the ribs, and I did them all on the pellet grill with Hickory pellets.
Also, yes, the pellet grill heats pellets (compressed wood if you use the right kind) for heat and smoke. I have news for you, that's the same way a stick burner works. It burns wood for heat and smoke.
So, to sum up, get off the high horse. Some of us "pitmaster" are using pellets and getting great results. I was a purist for years until I tried a pellet grill and realized that I can come home from work and use it just like a charcoal grill with the same taste but the ease of gas.

GloryDayz 09-20-2020 06:46 AM
And the port butt is on rolling at 275.
https://uploads.tapatalk-cdn.com/202...22077f603b.jpg

cooper barrett 09-20-2020 08:03 AM
chuck roast smoke, sous vide, sear

Smoked tri tip.

lewdog 09-20-2020 08:15 AM
I did ribs in the Instant Pot yesterday.

Ban me from this thread. I’m sorry. :(

philfree 09-20-2020 08:42 AM
Quote:
Originally Posted by tooge (Post 15168029)
Pros do that with gas fired logs then just run gas huh? Yeah, NO! See, by pros you mean guys that make money doing it generally. Competition guys will be disqualified if you use gas for anything other than starting your fire. If you let the logs burn and keep propane on, you are disqualified. Also, people don't wrap to stop getting smoke generally. They wrap to speed up the cook time. Yes, it is because of steaming, and for that reason I never wrap anything. I've been a competition bbq guy for over 20 years. Charcoal is what most of the guys end up cooking the comp meat with, and now pellets have been on the scene for about 10 years in comps and they do VERY well, even with old school guys. The big rigs with logs on them during the cook are all for show and generally for feeding the party that shows up. The real pit pros cook the logs off on another unit or barrel then transfer the hot coals to the smoker. Otherwise you will get too much smoke and not the right kind. Or, they use natural charcoal, which is made of wood and gives the same effect and then they just add a couple of small blocks of wood for flavor.
I've got a Weber Smokey Mountain, which is what most of the comp guys cook their turn in food on unless they are using a pellet grill. I've also used a side by side (horizontal) stick burner, and now I have a Grilla OG pellet grill. I did a large cook last weekend, and the wings were the best I've ever made, and my wife and several others said the same about the ribs, and I did them all on the pellet grill with Hickory pellets.
Also, yes, the pellet grill heats pellets (compressed wood if you use the right kind) for heat and smoke. I have news for you, that's the same way a stick burner works. It burns wood for heat and smoke.
So, to sum up, get off the high horse. Some of us "pitmaster" are using pellets and getting great results. I was a purist for years until I tried a pellet grill and realized that I can come home from work and use it just like a charcoal grill with the same taste but the ease of gas.
I've recently moved and have not moved my stick burner yet. I miss it greatly but hopefully this week I'll get it moved to the new pad. As far as the bolded part of the quoted post if you preheat your sticks you can avoid getting smoggy or dirty smoke every time you add a log to the fire. It's a must to control your smoke.

GloryDayz 09-20-2020 08:55 AM
Quote:
Originally Posted by lewdog (Post 15178927)
I did ribs in the Instant Pot yesterday.

Ban me from this thread. I’m sorry. :(
That's OK, sometimes we all **** up...

More importantly, how did they turn out?

O.city 09-20-2020 09:00 AM
I’ve got two tomahawks I’m gonna reverse sear today. Gonna do some bacon wrapped scallops on their as well.

lewdog 09-20-2020 09:03 AM
Quote:
Originally Posted by GloryDayz (Post 15178948)
That's OK, sometimes we all **** up...

More importantly, how did they turn out?
I did it because it’s just so easy. The instant pot makes all meat pretty tender. Just sauced and broiled at end to add some texture to outside.

GloryDayz 09-20-2020 09:10 AM
Quote:
Originally Posted by lewdog (Post 15178953)
I did it because it’s just so easy. The instant pot makes all meat pretty tender. Just sauced and broiled at end to add some texture to outside.
Something like this for the Instant Pot part?

<iframe width="560" height="315" src="https://www.youtube.com/embed/LYxQSt58zmA" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

cooper barrett 09-20-2020 09:36 AM
Yes I agree, raw firewood will belch out nasty white smoke as it starts to burn. I have a Weber Kettle for pre-burning sticks before moving them to the firebox. I use a Weber chimney for charcoal for heat.

The smoker I showed can be used in a competition situation as you can start logs and charcoal and turn off the gas then add to the firebox with raw or prefired charcoal or sticks as needed.
In a Professional Restaurant situation you can fire it up, get the fire going and after 4-6 hours of cooking with smoke and heat from the wood and charcoal the gas will come back on and keep the temp at desired setting, letting the pitmaster sleep through the night, as the meat continues to cook.



Quote:
Originally Posted by philfree (Post 15178942)
I've recently moved and have not moved my stick burner yet. I miss it greatly but hopefully this week I'll get it moved to the new pad. As far as the bolded part of the quoted post if you preheat your sticks you can avoid getting smoggy or dirty smoke every time you add a log to the fire. It's a must to control your smoke.

KCUnited 09-20-2020 09:41 AM
Started a pork butt last night. Got some bacon wrapped, soy sauce and sriracha marinated water chestnuts going on in a bit.

https://i.imgur.com/xku0Z0T.gif

Coogs 09-20-2020 10:26 AM
Quote:
Originally Posted by GloryDayz (Post 15178957)
Something like this for the Instant Pot part?

<iframe width="560" height="315" src="https://www.youtube.com/embed/LYxQSt58zmA" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
Gonna try these tonight.

lewdog 09-20-2020 11:12 AM
Quote:
Originally Posted by GloryDayz (Post 15178957)
Something like this for the Instant Pot part?

<iframe width="560" height="315" src="https://www.youtube.com/embed/LYxQSt58zmA" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
Basically that with finishing under the broiler for a few minutes to crisp outside. It's VERY easy.

GloryDayz 09-20-2020 12:11 PM
Quote:
Originally Posted by lewdog (Post 15179096)
Basically that with finishing under the broiler for a few minutes to crisp outside. It's VERY easy.
And I flip them under the broiler. I start meaty side down, get a char started, then flip them and crust the sauce.

O.city 09-20-2020 12:16 PM
https://i.imgur.com/QvrxcTf.jpg

O.city 09-20-2020 12:17 PM
https://i.imgur.com/IZk4IW7.jpg

KCUnited 09-20-2020 01:51 PM
Pork is life

https://i.imgur.com/vib8D5K.gif

GloryDayz 09-20-2020 04:58 PM
Wow, I nailed it.

https://uploads.tapatalk-cdn.com/202...d93d4255f8.jpg

Buehler445 09-20-2020 07:45 PM
Nice work GD

GloryDayz 09-20-2020 08:37 PM
Quote:
Originally Posted by Buehler445 (Post 15182646)
Nice work GD
Thank you...

KCUnited 09-27-2020 04:05 PM
Short ribs in the house

https://i.imgur.com/cn03WdG.gif

lewdog 09-27-2020 04:12 PM
Quote:
Originally Posted by KCUnited (Post 15195758)
Short ribs in the house

https://i.imgur.com/cn03WdG.gif
I look forward to these gifs come winter.

KCUnited 09-27-2020 04:25 PM
Quote:
Originally Posted by lewdog (Post 15195779)
I look forward to these gifs come winter.
I especially look forward to your pics come winter

Funkstown 09-27-2020 04:34 PM
Smoked ribs and making my own pit beef for tomorrow evenings game.

GloryDayz 10-02-2020 05:46 PM
Made another batch of port belly burn ends. This time I added marmalade to the glaze and it was a crowd favorite. That's what's left of a quarter pork belly, the neighbors were happy... :D


https://uploads.tapatalk-cdn.com/202...5351b41d7d.jpg

Pablo 10-02-2020 06:06 PM
Quote:
Originally Posted by GloryDayz (Post 15211681)
Made another batch of port belly burn ends. This time I added marmalade to the glaze and it was a crowd favorite. That's what's left of a quarter pork belly, the neighbors were happy... :D


https://uploads.tapatalk-cdn.com/202...5351b41d7d.jpg
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.

Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!!

Shiver Me Timbers 10-02-2020 06:13 PM
Quote:
Originally Posted by Pablo (Post 15211727)
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.

Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!!
Dayz looks to be a food photog as well.

GloryDayz 10-02-2020 08:00 PM
Quote:
Originally Posted by Pablo (Post 15211727)
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.

Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!!
Next time you do it, add a little marmalade, the flavor profile changed exponentially, and if you like orange, you'll love this...

Stryker 10-02-2020 09:09 PM
2" prime bone in pork chops seasoned with only salt and pepper then finalized with Sweet Baby Ray's Honey Chipotle BBQ sauce. Garnish with steamed broccoli, cauliflower and carrot side and finish with Bob Evans Mac & cheese.
BOOM! Geaux CHIEFS!

cooper barrett 10-03-2020 03:51 AM
Prime????Where did you get it?







Quote:
Originally Posted by Stryker (Post 15212078)
2" prime bone in pork chops seasoned with only salt and pepper then finalized with Sweet Baby Ray's Honey Chipotle BBQ sauce. Garnish with steamed broccoli, cauliflower and carrot side and finish with Bob Evans Mac & cheese.
BOOM! Geaux CHIEFS!

wazu 10-03-2020 07:15 AM
Just got a pellet smoker a few weeks ago and still figuring things out. Been hit and miss so far. Planning to try my first brisket tonight/tomorrow and serve before the game. Been googling and YouTubeing but ask that everyone in this thread please be on standby in case of emergency.

gblowfish 10-03-2020 07:19 AM
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.

GloryDayz 10-03-2020 07:23 AM
Quote:
Originally Posted by gblowfish (Post 15212414)
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
They are awesome.

cooper barrett 10-03-2020 08:07 AM
Quote:
Originally Posted by gblowfish (Post 15212414)
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
I buy up Pork Tenderloins (not Loins) in 2 packs whenever they go on sale but they are like $2.50 to $3lb on sale with $5-$6lb regular price.

I think the Hormel products here are always flavored (Deal breaker) and weigh in at just over a pound each. The Hormel (or Smithfeild) they sell here are 1.2 to 1.3lbs which is $9 or more a pound. Kroger Price is $5lb up to $8 fully trimmed of silverskin, packaged in cryovac. Hormel at $3 is quite the deal

I stuff the large loins with brats or sausage that is pre-cooked and refrigerated sometimes with hard cheese and then smoke em.

srvy 10-03-2020 12:55 PM
Quote:
Originally Posted by gblowfish (Post 15212414)
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
Hell of a buy had to be a pricing error.

Its been years ago but at Sams Club, I ran across cryovac slabs of baby backs priced at $1.99. I looked and seen net weight 1lb obvious wrong as each cryovac contained 3 slabs. Well, I didn't expect to get out the door with this. The meat department guy came by setting out some meat and I asked him. He told me they were aware and the next batch out would be priced correct. His advice to me was to buy what was left as I would never get a better deal. I went through the checkout with 7 pack last in the bin no questions asked.

Pablo 10-03-2020 01:55 PM
Quote:
Originally Posted by srvy (Post 15213299)
Hell of a buy had to be a pricing error.

Its been years ago but at Sams Club, I ran across cryovac slabs of baby backs priced at $1.99. I looked and seen net weight 1lb obvious wrong as each cryovac contained 3 slabs. Well, I didn't expect to get out the door with this. The meat department guy came by setting out some meat and I asked him. He told me they were aware and the next batch out would be priced correct. His advice to me was to buy what was left as I would never get a better deal. I went through the checkout with 7 pack last in the bin no questions asked.
I've snagged a decent T-Bone on something like that, but never your kinda score.

My Hyvee had the Hormel tenderloins at $3/lb. But they had the marinated Smithfield ones as BOGO for $10. Snagged a couple of those bad boys, one was 1.4 and the other was 1.7lbs.

Hamwallet 10-03-2020 04:49 PM
I bought a 36” Blackstone griddle today. Very excited to cook some foods on it tomorrow. I got finished putting it together around noon and then it’s been cloudy and off and on showers since, otherwise I would have done some ribeyes and veggies on it.

cooper barrett 10-11-2020 02:30 AM
Lots of protein on the smoker today


Late night roll ups with friends around the fire pit.

Smoked a Tri-tip after a 3 day marinade and my rub an hour before smoking. Smoked in Bayou Classic using white oak for about 5 hours just under 200 degrees with an hour at 250 at the end. (nobody wanted rare but me.)

Sliced 1/8" thin and served with various condiments. I had 1 of shortly mine bare and one with a Cabernet/ garlic steak sauce and lettuce. Hot pickles (Dave's Devils) on the side.

I cut off a couple more slices for someone that commented on the smoke ring. As an afterthought, I too a pic. Yes that's a slab in the background that I took off shortly after eating.

https://i.postimg.cc/8CSyJ1mG/IMG-0185-1.jpg

My SO and I had this for an early dinner meal. Potato salad, ghost pepper salsa infused cottage cheese.

I flip the filet on top of the strip to keep it rare.

https://i.postimg.cc/3w8cf84B/LFVD0786-1.jpg

GloryDayz 10-11-2020 01:50 PM
Looks good.

Snopes Hammer 10-11-2020 07:37 PM
Finally had a free day to fire up the smoker.

https://i.imgur.com/sbudALB.jpg

https://i.imgur.com/ES26vdW.jpg

https://i.imgur.com/vK1flx8.jpg

GloryDayz 10-12-2020 06:37 AM
Quote:
Originally Posted by Snopes Hammer (Post 15237826)
Nice

GloryDayz 10-12-2020 06:39 PM
I've got ribs wrapped in foil, the in towels, waiting for the son and wife to get home. Pics later (if I don't forget)...

Burning some PTO days so I had one of these days, but at least I got ribs going:

<iframe width="560" height="315" src="https://www.youtube.com/embed/fLexgOxsZu0?start=6" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

BigRedChief 10-12-2020 07:01 PM
Quote:
Originally Posted by Snopes Hammer (Post 15237826)
Yummmm :thumb:

mililo4cpa 10-12-2020 07:04 PM
Quote:
Originally Posted by Snopes Hammer (Post 15237826)
Looks fantastic!

cooper barrett 10-12-2020 07:07 PM
Burning Flex day myself 10 more days by EOY.

Tomorrow, deep fried tortilla stuffed with some of the leftover tri-tip, pork butt and maybe rib meat. I think, I am going to make rib meat mac and cheese, twice baked mac and cheese and pickled red onions for tomorrows game. Need to get stocked up on bacon. It goes in everything.

Should I Photoshop monkey faces on my sig. pic.?


Quote:
Originally Posted by GloryDayz (Post 15239794)
I've got ribs wrapped in foil, the in towels, waiting for the son and wife to get home. Pics later (if I don't forget)...

Burning some PTO days so I had one of these days, but at least I got ribs going:

<iframe width="560" height="315" src="https://www.youtube.com/embed/fLexgOxsZu0?start=6" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

KCUnited 10-12-2020 07:12 PM
Solo domed some ribs yesterday. Best part of the game.

https://i.imgur.com/LuhIIUD.gif

cooper barrett 10-12-2020 07:22 PM
love me some plump StL ribs.



Quote:
Originally Posted by KCUnited (Post 15239879)
Solo domed some ribs yesterday. Best part of the game.

https://i.imgur.com/LuhIIUD.gif

MOhillbilly 10-12-2020 07:36 PM
1 Attachment(s)
Made some of these -

I’m doing some kielbasa this week.

srvy 10-12-2020 07:40 PM
Dang I missed the notification of rib week:(. Good looking racks and pork butt.

lewdog 10-12-2020 08:01 PM
This thread is moving.

Nice work.

GloryDayz 10-12-2020 08:03 PM
They were simply awesome. Not sure how I nailed on lazy day, but I did. They were friggin wonderful.

Letting them rest for 90 minutes wrapped in foil and in a towel might be some sort of trick.

https://uploads.tapatalk-cdn.com/202...9b39773fad.jpg

cooper barrett 10-12-2020 08:59 PM
Those be some big ass bones, is that a bite on the rl?

GloryDayz 10-13-2020 07:31 AM
Quote:
Originally Posted by cooper barrett (Post 15240196)
Those be some big ass bones, is that a bite on the rl?
Yes, yes it is. Welcome to the world of having teenagers who decided not to wait because he was hungry! LMAO

He thought it was funny, and I've got to admit, I laughed too.

cooper barrett 10-13-2020 08:40 AM
Had teenagers too

the oldest with one hand:):):):)

GloryDayz 10-13-2020 08:54 AM
Quote:
Originally Posted by cooper barrett (Post 15240718)
Had teenagers too

the oldest with one hand:):):):)
The best news is that you can see how cleanly the bones pulled out, but the meat remained just firm enough..

Again, when I'm not really trying I mail it...

Uncovered on the smoker for 3 hours, 1.5 hours covered (and didn't add anything inside the foil), ~4 minutes under the broiler, then 1.5 hours resting in foil that were wrapped in towels...


https://uploads.tapatalk-cdn.com/202...be7d365032.jpg

cooper barrett 10-13-2020 10:33 PM
https://i.postimg.cc/jdkQhTVp/IMG-0186-1.jpgWhere I came from being able to pull bones is overcooked. There should be some gnawing to be done.

That said, some people think they are under cooked if they don't pull completely from the bone leaving no trace of protein on the bone whatsoever.

I find, I like to have to bite into my ribs and prefer not to use my arms to separate the meat from the bone.

Cooked ribs last night with the Tri-tip but the smoke ring is missing on the ribs...

https://i.postimg.cc/jdkQhTVp/IMG-0186-1.jpg




Quote:
Originally Posted by GloryDayz (Post 15240731)
The best news is that you can see how cleanly the bones pulled out, but the meat remained just firm enough..

Again, when I'm not really trying I mail it...

Uncovered on the smoker for 3 hours, 1.5 hours covered (and didn't add anything inside the foil), ~4 minutes under the broiler, then 1.5 hours resting in foil that were wrapped in towels...


https://uploads.tapatalk-cdn.com/202...be7d365032.jpg

KCUnited 10-15-2020 04:13 PM
Homebrewing a KCoconut porter beer tomorrow.

Seems most toast the coconut in the oven, but since I'm from KC it was obvious I should smoke it. We'll see in a few weeks how it turns out.

Smoked coconut chips. 1lb

https://i.imgur.com/aD3iZA7.gif

suzzer99 10-17-2020 04:59 PM
<blockquote class="twitter-tweet"><p lang="en" dir="ltr">No turning back now ��</p>&mdash; Zillow (@zillow) <a href="https://twitter.com/zillow/status/1317534278314528773?ref_src=twsrc%5Etfw">October 17, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

HAH!

cooper barrett 10-17-2020 08:51 PM
It's the powder from Dottesville, then there are the drive up vending machines you can hit on you way back to Perfect Village .....
<iframe width="560" height="315" src="https://www.youtube.com/embed/_uV2sfQrm7w?controls=0&amp;start=53&end=88" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Quote:
Originally Posted by suzzer99 (Post 15251918)
<blockquote class="twitter-tweet"><p lang="en" dir="ltr">No turning back now ��</p>&mdash; Zillow (@zillow) <a href="https://twitter.com/zillow/status/1317534278314528773?ref_src=twsrc%5Etfw">October 17, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

HAH!

ChiefGator 10-28-2020 06:58 PM
Can anyone give me a recommendation for some good analog smoker temp gauges? I want to install two closer to the cooking level on an OK offset smoker.

heapshake 10-28-2020 08:18 PM
Quote:
Originally Posted by ChiefGator (Post 15283032)
Can anyone give me a recommendation for some good analog smoker temp gauges? I want to install two closer to the cooking level on an OK offset smoker.
I bought a couple of River Country 3" thermometers. They work for me. They have a long stem and once or twice I've had to adjust things so they didn't touch the food.

srvy 10-28-2020 08:40 PM
I know a welder who builds smokers on the side he recommended Taylor to me. I have been happy so far.
https://www.amazon.com/Taylor-Precis...s%2C212&sr=8-3

https://images-na.ssl-images-amazon....AC_SL1500_.jpg

cooper barrett 10-29-2020 04:42 AM
Read up.

No mechanical temp gauge is worth it's salt.

Taylor and Tel-tru are both good, yet mechanical, units but you have to calibrate them.

srvy 10-29-2020 11:36 AM
Tel-Tru and Midwest Hearth are probably some of the best but they will cost you 4 times as much. They still have to be calibrated routinely and they all get spiderwebbing inside that ruins them. I would rather use digital all day but he wants analog.

ChiefGator 10-29-2020 01:38 PM
I think I will put a couple analog, but I did start looking at digital ones... the option to have low and high temp alarms sounds good.. especially when I wake up at 2am to start a smoke and lay back down to rest sometimes....


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