Results 176 to 200 of 1101
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05-24-2015, 08:56 AM #176
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05-24-2015, 10:34 AM #177
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05-24-2015, 02:20 PM #178
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05-24-2015, 02:54 PM #179
I'll be putting a pork butt on the smoker this evening.
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05-26-2015, 07:29 PM #180
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05-26-2015, 08:22 PM #181
^^^ Oh dang. That's hawt!
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.
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05-29-2015, 10:56 PM #182
I've done 3 pork shoulders this year (two boneless). I prefer the bone in for a more consistent meat taste and texture.
My mother stopped by last weekend and dropped off an 18 lb prime brisket. For the past week, I've been looking at getting an Oklahoma Joe offset smoker, because my Weber can't handle such a large chunk of meat. Tonight I decided "Fuck It". I cut it in half, froze the smaller flat, and put on the other cut (235 degrees) at 9:30. I'm going to foil wrap it at 150, take off at 190, and cook until internal is 200 degrees.
I'll try to take a pic prior to wrapping it.
Tomorrow, I will be in a meat/beer coma.
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05-30-2015, 04:47 AM #183
I've got a 7.5# one going on soon...last weekend's one was well-received even tho my timing was off (dinner was later than expected). Starting it at 4am this time, expecting it to go about 12 hours. Going for a warmer cook temp this time (275) and undecided on wrapping the meat - did not wrap last time and folks were happy with it (working on a gas grill, not a true smoker). Pulled last weekend's effort at 195, but I want to run this one to 203.
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05-30-2015, 09:28 AM #184
Good thing for a temp gage w/ alarm. 150 degrees woke me up at 4:30 to foil wrap it. Woke me up again at 6:30 to unwrap it at 185. Pulled off grill at 204. Letting it rest while I watch kids swim and enjoy my coffee/baileys/kahlua.
I removed the wood chips when foiled. I use a store bought bbq rub...next brisket half will only be salt/pepper/garlic powder.
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05-31-2015, 09:19 PM #185
^nice!!
Tonight's at the end of the reverse sear. Yum
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06-01-2015, 04:54 AM #186
MMmmmm , baby backs
www.apriliaforum.com
"If the road You followed brought you to this,of what use was the road"?
"I have no idea what I am talking about but would be happy to share my biased opinions as fact on the matter. "
Ottime
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06-01-2015, 07:35 AM #187
That looks like some fine swine.
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06-01-2015, 07:45 AM #188
Those look like some meaty baby backs...butcher did a nice cut
Sent from my iPhone using TGR ForumsQuando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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06-01-2015, 07:12 PM #189
Smokers, grills, and BBQs. What are you cooking?
New meat market in town. Local cows, pigs, chickens, etc. Grass fed, no antibiotics, yoga doing cows.
Grilled smoked pork chops for dinner tonight.
Should I be eating this?
Smoking some of their Maui marinated country pig ribs along with a 1/2 yardbird a friend gave me that I marinated with a raspberry vinaigrette for another night.I didn't believe in reincarnation when I was your age either.
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06-01-2015, 07:23 PM #190Registered User
- Join Date
- Nov 2006
- Location
- idaho panhandle!
- Posts
- 9,988
Been giving the new Green Mountain Grill all it can handle since I picked it up last weekend. What a fun cooker! So far it has had a tri tip, t-bone, beer butt chicken, chicken breasts, pizza, berry cobbler, and stuffed burgers cooked on it. Everything has been amazing! I did 4 tri tip roasts for the first meat, not a single chunk of meat was left that night, the guests raved for days about it. Cannot wait to get the time to do a slow cooked brisket. Ribs are going on it this weekend.
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06-01-2015, 07:49 PM #191
Honey mustard ginger soy pig chops with grilled beans and onions. Roasted beets too.
I didn't believe in reincarnation when I was your age either.
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06-01-2015, 07:50 PM #192
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06-01-2015, 11:18 PM #193
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06-14-2015, 09:24 AM #194
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06-14-2015, 10:04 AM #195Registered User
- Join Date
- Dec 2011
- Posts
- 290
Just built a 4x8 pit. I'm collecting piles of, oak, apple, maple etc. I will have a metal awning with work table, lights and power strip next to it. It basically sits in the woods on my property.
I'l fire it up once a week for a multicourse menu where all food is cooked over the wood coals. Pics to come
First up -
Roasted Leeks, Smoked Tomato Dressing, Basil - cooking the leeks whole over the coals. Tomatoes will smoke long and hard, then be mashed with good vinegar and olive oil. We'l throw an absurd amount of basil at the plate when it's done
Oysters from the Pit - black pepper and lemon, we'l save any juices that run off to stir into the lemon black pepper & olive oil as a dressing
Whole Lamb, Garlic, Rosemary & Lemon - Sunchokes and Whole Shallots cooked in the coals (going to wrap the veggies in leek greens and lamb fat)
Strawberry & Rhubarb Cobbler - cooked in a cast iron skillet, served with local ice cream
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06-14-2015, 10:10 AM #196
Some strong cooks in here.
Im smoking a chicken, and making some white sauce."I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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06-19-2015, 06:41 PM #197
How about some love for Camp Chef?
2 burner sits next to my gas grill. Gives me a ton of options. I also use it for brewing beer. And it travels with us.
Couple burners. Nice for brewing. More hot water than I need. Also have a single.
Got a couple of these griddles. I can turn the whole thing into a flat top.
Also have the BBQ box. Put it on the burner and you got a sweet gas grill. Legit cast iron grate and enameled insides.I didn't believe in reincarnation when I was your age either.
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06-19-2015, 08:38 PM #198
We have the 3 burner camp chef, with the reversible 2 burner cast iron that you have. Love it both at home and at the cabin as an outdoor kitchen. 30000 BTU per burner makes short work of bringing the canner to a boil. Also nice to do eggs, bacon and pancakes for 4 all at once. Think we will get the stainless 2 burner griddle this summer. Not sold on the bbq box yet as I enjoy cooking over real charcoal or wood in the weber/firepit.
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06-19-2015, 09:19 PM #199
Overcooked a French rack of Lamb tonight on the new gas grill. Would never have happened on the charcoal Weber. Sucks being a noob again.
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06-19-2015, 09:44 PM #200Something about the wrinkle in your forehead tells me there's a fit about to get thrown
And I never hear a single word you say when you tell me not to have my fun
It's the same old shit that I ain't gonna take off anyone.
and I never had a shortage of people tryin' to warn me about the dangers I pose to myself.
Patterson Hood of the DBT's
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