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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I for one am in on people posting gif/videos itt
First ever “long” smoke on Saturday, started off easy with a 8.3lb pork butt. This is on a Weber kettle with Pecan chunks, used Holy Gospel rub. I will definitely try other wood chunks next time (maybe slightly more?) but it worked. I’m a longtime lurker and rare poster, utilized many of the comments here. Special shout out to devine and his kettle/smoking opinions and Husker fandom. I cooked this for a party at my place. It went on to the grill at 6:45AM and was done (surprisingly) at around 3PM. I wrapped in towels and threw in a cooler, was ready to roll at 6PM when guests arrived. It was well received. gbr
Looks great! What did you think of the snake method?
I was actually really surprised with how steady and easy it was to maintain a ~250 temp via that method on the kettle. Wife bought me a Smoke digital therm from Thermoworks for my birthday and that came in clutch. Ready to try more difficult cuts of meat. Ribs are for sure next.
Can't remember the last time I got a b-day gift from an aunt/uncle :(
She has no kids of her own (but 4 step kids) and she loves giving gifts, so she’s always treated me and my siblings as her own. We get packages of gifts from her for many holidays throughout the year and a birthday package as well. She’s pretty awesome
Sous vide, not BBQ, but thought this audience would appreciate.
Dinner last night - Snake River Farms strip (top left), filet (top right) and 2.5lb cowboy ribeye (bottom - not all pictured). Ribeye was my favorite.
Sous vide @ 129F. Finished on cast iron skillet.
Did some pepper beef stout the other night and decided to make loaded potatoes with the leftovers.
billdozer happy to contribute to your farm and I am excited to try this honey I have watched cultivate on TMB
Wait, we can buy it? Hot damn!
Thanks! Enjoy it.
10lb butt just went on
Got damn that's an amazing idea
About 3 hours in
What’s the local Costco charging these days?
This was my last $2.99/lb prime from the beginning of the year. Last I checked it was still $5/lb.
You should make your own instead of buying premade products imo
I'm sorry I couldn't resist
I would but my wife is allergic to bee stings. And pretty much everything else.
Lamb loin chops
No smoke ring, but it was legit. I’m all in on the butcher paper/tallow method.
This fucker took 18 hours for whatever reason.
My 12lb brisket took 8 hours (at 275-300).
Why so high?
So long story; a rather aggressive Forrest fire cancelled our family vacation. It’s apparently the 14th largest fire in Cal Fire history last i checked. So my wife and son took our nieces to my brothers lake house for a couple days since their vacation got canceled as well.
My brother admitted to loving Pluckers Wings a few months ago and owns a smoker so I was determined to show him he can make better wings at home.
Plus it’s National Wing day.
Some say I over did it. I disagree.
How’d you do them?
Salt pepper garlic powder and some other random seasonings after letting them dry out in the fridge for a couple hours. Had to use olive oil to get the seasoning to stick.
just smoked them at 225 for 30 mins and then cranked it to 400 for the last 15. Then tossed them in some light sauce to give done flavor. Most had them without any sauce. They were great.
Then we fired up the smoker and did s’mores in foil wraps for the kids. So good.
This is THE wing recipe. You're all welcome: https://cravingtasty.com/grilled-chicken-wings/
Also, it's been over 10 years since I've had a smoker. Just picked up a WSM this week. Pulled pork, smoked mac 'n cheese, and some salmon going on tomorrow.
Made some smoked chili dogs last night.
10 pound butt. Took right at 13 hours, rested for 1
Sweet baby rays eh
it was used in the baked beans my wife made from scratch. They turned out pretty good
Wait is the bbq thread too good for sweet baby rays?
I hope not.
i think it’s gross personally but i’m not sure if that’s the consensus here
I don’t know what is better in the grocery store
Kraft or the Kroger brand
Just fucking around guys but Sweet Baby Rays is good for what it is. I prefer to get my bbq sauce from a local purveyor that only used local organic ingredients.
couple spares to try and beat the contest deadline but i’m lazy and fuck the details
got a great bark and they’re crazy juicy
That is a beautiful bark
Coffee rubbed tri tip. Also one of my German employees made a trip home and brought me back some Bautz’ner mustard so I did some pork/venison sausages to go with
A coffee rubbed tri tip has my interest
Surprised he didn't just say Dale's
Pretty sure Dale’s doesn’t make a bbq sauce
They only make the greatest marinade ever