Smokers, grills, and BBQs. What are you cooking?

[::: :::]

"now get to work!"

[schindlerpiste]

.....so stoked. I have wanted one of these for a long time.

[oftpiste]

.....so stoked. I have wanted one of these for a long time.

noice!

[Cruiser]

Get ye to the butcher!!!

[Crock]

I've been seeing these "armadillo eggs" posted on various BBQ pages, but never had one before so decided to take a stab at it. I had some maple bacon that needed to be used, and it's not my favorite for breakfast, so going with that theme:
-50:50 cream cheese/cheddar with a maple sugar, salt, pepper, garlic rub mixed in.
-Stuffed into some big jalapenos
-Wrapped in a thin layer of mild spicy Italian sausage. sprinkled with more maple rub
-Wrapped in maple bacon

Smoked for about 2 hours and glazed with some sweet baby ray's bbq sauce cut with more maple syrup. 10/10, way too good.

[::: :::]

it's lowbrow but decadent looking!

[AK47bp]

Kids just gave me an early Father's Day gift!

Attachment 331871

Fucking gorgeous. Mine is 10 years old still working good.

The 3-2-1 rib method is fool proof.




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[alias_rice]

Nice grill. I love my pellet smoker and use it for just about everything. Here’s A little pork porn from Sunday.

[unitofstuff]

I got a pellet smoker back in May and am a big fan over the cheapo offset smokers I've used in the past. Did some ribs for Memorial Day, going to do some again for the 4th but other than that have pretty much just been using it like a weird grill. I'd love to do some brisket or pulled pork but I worry about fucking up such a big/expensive cut of meat. I think I'm gonna work up to those by doing a tri-tip soon.

[DJSapp]

I got a pellet smoker back in May and am a big fan over the cheapo offset smokers I've used in the past. Did some ribs for Memorial Day, going to do some again for the 4th but other than that have pretty much just been using it like a weird grill. I'd love to do some brisket or pulled pork but I worry about fucking up such a big/expensive cut of meat. I think I'm gonna work up to those by doing a tri-tip soon.

Get over to amazingribs.com and start reading. That site is pure gold and Meathead is legit. Read every damn thing on that site. Then read it again. From brines to rubs to sauce to recipes, they have you covered.

Tri-tip is a totally different beast than ribs, pulled pork or brisket. A tri-tip just just an oversized bastard sirloin steak in roast form that should be served medium rare.

Pork shoulder is cheaper than ribs per lb., easier and more forgiving so start there. So long as you actually read and follow the instructions, you can't miss. When in doubt, keep it at 225* and just wait longer. 190 degrees for pulled pork (when you can stick a fork in it and twist it around easily, it's done) and 203 for brisket. The stall happens between 160 and 170, your meat will remain stuck there for hours. Don't panic, don't spike the coals, drink another beer, keep it at 225 and wait longer.

[irul&ublo]

Dj is right about amazing ribs. Don’t fear the stall, just wrap per instructional. Pork shoulder is no tougher than ribs, just takes longer

Dj also right about tri tip. Not enough fat to slow cook. You can do a reverse sear though. Cook at 250, off fire, or so until it reaches 100-110. Crank heat and sear. Cook to 135, yank and tent.

Classic Santa Maria is done similarly, on an open grill, oak wood, which raises and lowers. Seasoning is salt, garlic, pepper. Some places, including the Santa Maria Elks, do whole top sirloins as opposed to tri tip, which is bottom.

[oftpiste]

I saw whole brisket for $3.19 lb, and whole pork butt for $1.99 lb recently. Pulled pork is easy and cheap, brisket is easier to fuck up and still cheap. I buy them whole, cut in half, vacuseal and freeze. Go for it. Look for Aaron Franklin's free YouTube demos.

I got a pellet smoker back in May and am a big fan over the cheapo offset smokers I've used in the past. Did some ribs for Memorial Day, going to do some again for the 4th but other than that have pretty much just been using it like a weird grill. I'd love to do some brisket or pulled pork but I worry about fucking up such a big/expensive cut of meat. I think I'm gonna work up to those by doing a tri-tip soon.

[schindlerpiste]

Just placed this butt in the smoker. I'll check back in about 10-12 hrs.

[Rideski]

I cut down a crabapple tree and wonder if the wood is going to smoke/taste/smell like regular apple or if it’s not the same.

[schindlerpiste]

chips? I wonder how long it will take to dry that out?

[oftpiste]

Careful it doesn't fall out....

Just placed this butt in the smoker. I'll check back in about 10-12 hrs.

[AK47bp]

Just placed this butt in the smoker. I'll check back in about 10-12 hrs.

Dang, so the new Traeger’s have a meat thermometer built in.

So nice.


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[irul&ublo]

I cut down a crabapple tree and wonder if the wood is going to smoke/taste/smell like regular apple or if it’s not the same.

According to the net, it’s like apple wood. Remember, Google is your friend

[AK47bp]

The new Weber SmokeFire looks cool. However, it’s getting pretty bad reviews.

Anyone have it?

Apparently the ash gets everywhere and the grease accumulation is pretty bad.

https://www.youtube.com/watch?v=iZRlHNRv4Bo



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[schindlerpiste]

Nearly 8 hrs. in and stalled at 162 degrees


Luckily, I had a piece of grouper to stick on the grill. I love Jamaican jerk grouper

[schuss]

You have to use Australian directions based on your pics

[irul&ublo]

Nearly 8 hrs. in and stalled at 162 degrees


Luckily, I had a piece of grouper to stick on the grill. I love Jamaican jerk grouper

Why don’t you wrap it, that’ll get you past the stall

[schindlerpiste]

I'm employing the DJSapp method: " The stall happens between 160 and 170, your meat will remain stuck there for hours. Don't panic, don't spike the coals, drink another beer, keep it at 225 and wait longer."

I did just pour 1/2 cups -ish of apple juice over the top

[Cruiser]

I don't wrap my pork shoulders but it can take an eternity to get it up to 195ish. I've had em go like 16h at 235* before they got there but they got there.

[DJSapp]

I did just pour 1/2 cups -ish of apple juice over the top

Don't do that. It doesn't stick, it doesn't absorb, it just cools the outside and that is not what you want.