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  1. #51
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
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    2,255
    Quote Originally Posted by stompinlines View Post
    Not trying to be a downer...
    Helping the cause here for good Q.
    http://amazingribs.com/tips_and_tech...king_wood.html
    Weird, I just read that page earlier today. It confirmed my experience that soaking doesn't seem to do very much.
    Outlive the bastards - Ed Abbey

  2. #52
    Join Date
    Sep 2008
    Location
    a poop plant
    Posts
    2,898
    The couple of times I didn't soak my wood (heh heh) I had them flame up in the smoker.

  3. #53
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
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    35,624
    Quote Originally Posted by GiBo View Post
    The couple of times I didn't soak my wood (heh heh) I had them flame up in the smoker.
    Then there's too much airflow. Seal some holes.

  4. #54
    Join Date
    May 2009
    Location
    pdx
    Posts
    11,623
    we're going thru a house renovation so meals are being cooked outside
    wife says, "can we do garlic bread on the grill?"
    yes, maam, even store bought...

  5. #55
    Join Date
    Dec 2002
    Posts
    2,184
    Just curious
    What is that cut of meat?

  6. #56
    Join Date
    May 2009
    Location
    pdx
    Posts
    11,623
    Quote Originally Posted by stompinlines View Post
    Just curious
    What is that cut of meat?
    flat iron steak
    (cheap but good)

  7. #57
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,588
    Did some big ole juicy burgers topped with pepper jack and whole grain mustard on the gas grill last night. Paired them up with some grilled artichoke halves drizzled with lemon and olive oil as well as some grilled corn on the cob. Shit was downright fabulous!
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  8. #58
    Join Date
    Nov 2009
    Posts
    1,480
    Did this a few weekends ago. First attempt setting up the weber genesis for smoking, Water in the big tray and just hickory chips in the foil packets. Tried to keep it around 210 all day.

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    Brined the chicken overnight then rubbed the outside with olive oil, paprika, cayenne, and black pepper. Stuffed the inside of the bird with apples, lemon onion, garlic, rosemary and some olive oil.

    Did a dry rub overnight on the pork shoulders set it on around 7am, finished up around 7pm. I think 'll end up foiling it next time since I had a ton of bark, but it ended up just a little on the dry side. Of course sauce fixes that and I made a mean carolina style one.

    1.5 Cups Cider Vinegar
    1 Cup Spicy Brown Mustard
    0.5 Cup Ketchup
    1/3 Cup Brown Sugar
    1T Cayenne
    4 Smashed Cloves Garlic
    Salt and Pepper to taste

    Mix it all together in a sauce pan and let her simmer for about 15 min

    All in all was some pretty good eatin for my first try.

    I think a brisket is next.
    I wear crocs for the style, not the comfort.

  9. #59
    Join Date
    Feb 2008
    Location
    Under the bridge
    Posts
    2,551
    How long did the chicken take?
    Quote Originally Posted by Skidog View Post
    Pics including altimeter reading or it didnt happen.

  10. #60
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,588
    Sloppy



    Sent from my Nexus 7 using TGR Forums
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  11. #61
    Join Date
    Oct 2003
    Location
    WI
    Posts
    4,148
    When I smoke wings I go 2 hours in the smoke and two minutes in the fryer. As far as sauce I don't bother making my own sauce because there are some really good ones on the self like Butchers, and good bbq doesn't need sauce. If the BBQ is really good sauce is a distraction.


  12. #62
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,234
    Quote Originally Posted by whyturn View Post
    Take pork ribs and cut into single riblets. Put grill on super high. Grab big aluminum deep dish pan like 9 x 13 and at least 6 deep. Put hot links in bottom of pan then grill riblets for a few minutes and throw on top of links. Pour 5-6 jars of Stubbs BBQ sauce on top of links and riblets and make sure everything is covered in sauce. Double wrap top of pan with aluminum foil and seal super tight. Turn grill down to low and simmer 3 hours. Should be lava consistency when finished. Take off grill and pull ribs out. Take sauce and put in dipping bowls. Fish for hot links and put in some hoagie rolls. Dip links in sauce and enjoy with ribs.
    You, sir, should be turned over to The Spanish Inquisition
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  13. #63
    Join Date
    Dec 2002
    Posts
    2,184
    Fired up the smoker at 4 this morning.


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    100 pounds of pork ass over hickory smoke.

  14. #64
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,588
    Oh damn!!! That's a lot of swine.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  15. #65
    Join Date
    Dec 2002
    Posts
    2,184
    Forward progress
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    Crutch thirty
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  16. #66
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
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    35,624
    What, are you feeding the neighborhood? That's enough food for 200+ people!

    2 racks of Loin ribs for me today. Market was out of St. Louis style ribs.

  17. #67
    Join Date
    Dec 2002
    Posts
    2,184
    In Wisconsin...so about 30 people.

  18. #68
    Join Date
    Nov 2003
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    Stuck in perpetual Meh
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    35,624
    They eat 3lbs of pork each?

  19. #69
    Join Date
    Dec 2002
    Posts
    2,184
    No. But im feeding about 100 nutritional overachievers.

  20. #70
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
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    35,624
    Heh.

    I'm grill-smoking a leg of lamb today. Currently marinating in Lemon Juice, EVOO, Herbes de Provence, Garlic, and rosemary. Plan is to smoke it to an internal temp of 130, then sear it. Target temp after resting is 160 (medium.)

  21. #71
    Join Date
    Dec 2002
    Posts
    2,184
    Never done lamb on smoke.
    Post a pic of finished product
    Curious how that turns out.

  22. #72
    Join Date
    Nov 2003
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    Stuck in perpetual Meh
    Posts
    35,624
    Just gonna use one good sized chunk of Apple. Mainly slow roasting it (banked fire on a Weber Kettle) until temp is reached, then sear. 3 hours should do it.

  23. #73
    Join Date
    Mar 2008
    Location
    'Merica
    Posts
    2,169
    I'm housesitting, and the owners should be home within the next couple hours. Depending on what time they get home, I am either going to try smoking a T-bone or make montreal smoked meat. Possibly both.

    Sent from my SCH-I545 using TGR Forums
    Quote Originally Posted by Smoke
    Cell phones are great in the backcountry. If you're injured, you can use them to play Tetris, which helps pass the time while waiting for cold embrace of Death to envelop you.

  24. #74
    Join Date
    Dec 2002
    Posts
    2,184
    Dont smoke tbone.
    Eat a frozen shitcicle instead.

  25. #75
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
    Posts
    35,624
    Turned out great. Most square Leg of Lamb I've ever grilled.

    Smoked and Roasted for about 2 hrs at ~325:



    Seared on Gas Grill for ~6 minutes per side:



    After resting under foil tent for 15 minutes:



    Turned out fantastic. Med. Rare by the bone, Medium Well 1/2" inside the crust. Works for me.

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