***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. cal

    cal BOATS
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    lol i’ll help it along

    sorry
     
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  2. Willpépé

    Willpépé Miles of D.
    Donor

    No big deal not your fault, I’ve seen pages with 20 gigs load better than the last page with one.
     
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  3. BrickTamland

    BrickTamland You're not Ron...
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    We did it!
     
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  4. bigred77

    bigred77 Well-Known Member
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  5. billdozer

    billdozer Well-Known Member
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  6. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    One of my resolutions is to cook/smoke at least once a week. I hardly cooked at all this year because of school/work/etc.
     
  7. Willpépé

    Willpépé Miles of D.
    Donor

    Also keep your eye out at your local establishments for discounted pork loin if that’s your thing. I loaded up at like 1/5 cost last year near this time. Trimmed some fat and vacuum sealed it, just had our last center for dinner tonight. Always good.
     
  8. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    i love smoking pork loin, it’s cheap and delicious.
     
  9. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    I also like that it’s quick to cook and is not a life commitment.
     
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  10. Willpépé

    Willpépé Miles of D.
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    Yeah telling you I bought out the market last year, had big six pound cuts for like $10 for the whole cut. I came home with 7 or 8 of them.

    They sell the damn tenderloins for like 7.99 a pound, still not a horrible price, but you can get some damn good deals on the NY pork rush here.
     
  11. Biship

    Biship Well-Known Member
    Donor

    My dad bought one of those tiny brinkman bullet smokers for the lake house.

    did Baby backs today. Turned out really well albeit over done.

    the damn thing doesn’t give a temperature only “warm/ideal/hot” wtf.

    water pan ran out at some point and I think that raised the temp too high
     
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  12. Oranjello

    Oranjello Well-Known Member
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    Smoked wings for about an hour, then finished them off in a deep fryer. First attempt since getting a fryer, and they were phenomenal.
    B58B95BC-4A24-4F8A-B93B-13F86239AB83.jpeg A65073F1-45C8-4FCC-BD62-8E300F87AD8E.jpeg
     
  13. EdmondDantes

    EdmondDantes Both winner in league and apparently at life, haha
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    Anyone ever smoke venison summer sausage? Been fucking around on my new smoker a bunch, and my brother has a whole bunch of lean venison meat that we might experiment with.
     
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  14. Bo Pelinis

    Bo Pelinis WE GO HARD ON EARTH
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    Yeah. Good stuff. Make sure to include plenty of fat.
     
  15. EdmondDantes

    EdmondDantes Both winner in league and apparently at life, haha
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    Any recommendation on casings?
     
  16. Bo Pelinis

    Bo Pelinis WE GO HARD ON EARTH
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    I got these. Thought they were good. Held a lot and in my experience it’s a lot better stuffing casings when you can do a lot at a time. I’m too lazy for smaller casings. LEM makes good products for venison prep too imo. Do you have a grinder and something to stuff the casings with?

    LEM Products 126B 2 1/2 x 20-Inch Non-Edible Fibrous Casings (Mahogany)
     
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  17. Bo Pelinis

    Bo Pelinis WE GO HARD ON EARTH
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    I’ve also made brats (natural casings though) and smoked them. Real good use of ground venison too.
     
  18. fish

    fish Impossible, Germany
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    [​IMG]

    Got some Plowboys Yardbird rub for Xmas. Debut run on some thighs for dinner tonight.
     
  19. spagett

    spagett Got ya, spooked ya
    Donor

    Did ribs this weekend lazy bitch style, but it turned out so well I think I'll do it that way from now on

    Douched them with smoke for about an hour on the smoker and then moved them into the oven at 275 for an hour with sauce on them. Then wrapped the pan in foil for 90 minutes. Then took off the foil for 30 and applied more sauce.

    Threw them on the grill and put some more sauce on them for like 5 minutes before wrapping them in foil and letting them rest for a couple hours in a cooler wrapped in a towel.

    They had a nice smoke ring/smoke flavor and were tender without falling off the bone
     
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  20. laxjoe

    laxjoe Well-Known Member
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    That seems like a lot of work. What’s the reason for not just leaving them on the smoker the whole time?
     
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  21. bigred77

    bigred77 Well-Known Member
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    #lazy
     
  22. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    but
     
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  23. jonbenetramsey

    jonbenetramsey Well-Known Member
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    8C56D6AA-7C2A-4F8A-88A6-0939CF4FB747.jpeg

    Backyard char siu pork tenderloin
     
  24. jonbenetramsey

    jonbenetramsey Well-Known Member
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    EE13A8EC-9A64-4383-9FD6-123215798341.jpeg
    Did two butts today sorta hot/fast while wfh. Got pulled pork for the next week.
     
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  25. fish

    fish Impossible, Germany
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    Arkadin You’re a Rec Tec guy, right? I’m going to get one but not sure whether the 700 or the 590 should be my target? Thoughts?

    Generally don’t cook for large groups but would like to be able to handle a packer brisket or turkey, etc. Would the 590 accommodate these larger pieces of protein?
     
  26. Degausser

    Degausser Well-Known Member
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    Ark doesn't post here anymore
     
  27. fish

    fish Impossible, Germany
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    Anybody else have experience with the Rec Tec?
     
  28. mizz1439

    mizz1439 Well-Known Member

    You can definitely do a full packer on the 590. I was between the two but went with the 700 bc I wanted it for the 10% of the time the extra space would be handy.
     
  29. beist

    beist Hyperbolist
    Donor

    I just got the 340. The 590 should be fine for what you want.

    call them and ask if you have questions. They are very helpful.
     
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  30. Tommy Jefferson

    Tommy Jefferson Well-Known Member
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    I went with 590 because I’d expect it to get up to temp quicker and will be more efficient with pellets since a smaller volume to warm.

    Like the others have said, plenty of room for a packer or turkey. If there is ever a time I need to cook more than that, I’ll make use of my kettle- or finally have an excuse to get a kamado...
     
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  31. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Had the 700 for a year and it's been the best purchase I've made in a long time. Can't recommend it enough.
     
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  32. bigred77

    bigred77 Well-Known Member
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    Bacon wrapped, gouda & avacado stuffed chicken thighs
    And gouda stuffed moink balls

    20200111_182112.jpg 20200111_182108.jpg
     
  33. laxjoe

    laxjoe Well-Known Member
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  34. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Spatchcock chicken dry brining and rib tips resting in rub for tomorrow. I'll try to remember to take pics.
     
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  35. bigred77

    bigred77 Well-Known Member
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  36. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    TIL about Moink balls.

    I love meatloaf, bacon, bbq sauce, and smoked things. Moink balls are speaking my language.
     
  37. bigred77

    bigred77 Well-Known Member
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    I made those with about 3/4 ground beef and 1/4 pork breakfast sausage
    The times before when I went 100% beef the meatball was too bland, imo, even with lots of killer hog rub mixed in em

    I tried some a while back with mostly breakfast sausage and they came out WAY too rich

    This ratio was by far the best I've done
     
  38. Reggie Washington

    Reggie Washington Well-Versed Member
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    Smoked pastrami anyone?

    5C9EDA9A-E466-4FA6-9827-ED8EE17ABCCD.jpeg
     
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  39. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

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  40. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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  41. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Good cook today but I have major meat sweats now
     

    Attached Files:

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  42. Reggie Washington

    Reggie Washington Well-Versed Member
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    Fancy mustard, havarti cheese, rye bread. Nice weekend treat.
     
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  43. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

  44. Reggie Washington

    Reggie Washington Well-Versed Member
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    Yes I’ve done it several times now with varying success. Some have turned out well and some now so good.

    I made my own pickling brine and brined for about a week. Took it out of the brine and desalinated for about 8 hours. Got a good spice grinder and used this rub (https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=758)

    Smoked for about 7 hours or so at 225 and then cut as thinly as possible. Turned out awesome. About to buy a meat slicer though. I think it’ll be worth it.
     
    #19696 Reggie Washington, Jan 12, 2020
    Last edited: Jan 13, 2020
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  45. Reggie Washington

    Reggie Washington Well-Versed Member
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    Found a pretty fatty piece of flat brisket at Sam’s club. I’m sure point would be great too.
     
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  46. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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  47. One Two

    One Two Send it!
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    [​IMG]
     
  48. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    I got some of that maple bourbon seasoning from Derek Wolfe and lemme tell ya, it fucking sucks on venison
     
    #19700 skiedfrillet, Jan 13, 2020
    Last edited: Jan 13, 2020
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