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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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[Reply]
MTG#10 05:59 PM 05-27-2019
Originally Posted by cooper barrett:
if you do your homework Yoder and OK Joes are related.


yes nice smokers, i'd rather have an original OK Joes that has been cared for.

I'm cheap but really, it's just a smoker.
OK Joe's have smokers at Lowe's but the metal is thin...I'm willing to spend $800-$1000 but not much more. From what I'm reading the current top of the line Ok Joe's is still trash.
[Reply]
Titty Meat 06:30 PM 05-27-2019
Grilled some chicken breasts marinated in Italian dressing
[Reply]
cooper barrett 06:33 PM 05-27-2019
Originally Posted by MTG#10:
OK Joe's have smokers at Lowe's but the metal is thin...I'm willing to spend $800-$1000 but not much more. From what I'm reading the current top of the line Ok Joe's is still trash.
it has to be an older one where the handles are welded on and the fire box is wlded too.

There was a time where a welded handles and a bolted on box was still a great smoker but they were rare. them things went to crap.

The badge has to look like this to be a "real OK Joes" the lettering is all inside the outline of OK.






[Reply]
philfree 06:48 PM 05-27-2019
Originally Posted by philfree:
I've got some Cowboy Ribeye's I'm going to cook in my offset smoker tomorrow. Going to smoke and then sear them on the grill grate in the firebox.
Coarse salt and coarse black pepper, lemon pepper, granulated garlic and onion powder rub.
The Yoder


The steaks


Started the charcoal


A chunk of cherry wood and a little pee-can as well


Fresh in the smoker


Coal ready to sear


The sear


Finished product


Medium, medium rare(the way I like my steak)


Smoke ring


It was awesome yum!
[Reply]
Sorce 07:10 PM 05-27-2019
Originally Posted by philfree:
The Yoder





The steaks





Started the charcoal





A chunk of cherry wood and a little pee-can as well





Fresh in the smoker





Coal ready to sear





The sear





Finished product





Medium, medium rare(the way I like my steak)





Smoke ring





It was awesome yum!
Looks awesome.

Sent from my Pixel 3 using Tapatalk
[Reply]
srvy 07:10 PM 05-27-2019
If you can find a pre 97 New Braunfels it was built like a submarine. Char Broiler LLC bought New Braunfels and Oklahoma Joe's and made them subsidiaries. Dont thing they make anything now out of the NB name, and finding the old ones are near impossible in any kind of condition. Its the fireboxes that burn out even the 1/4" steel so really your better off with bolt on so that part is replaceable. Also 1/8" vs 1/4" steel doesnt mean much in temperature retainment only really added weight. I would be fine the thinner gauge as long as the firebox is replaceable because it will burn out long before your smoke chamber. Only disadvantage really would be needing modifications.
[Reply]
srvy 07:12 PM 05-27-2019
Originally Posted by philfree:
The Yoder


The steaks


Started the charcoal


A chunk of cherry wood and a little pee-can as well


Fresh in the smoker


Coal ready to sear


The sear


Finished product


Medium, medium rare(the way I like my steak)


Smoke ring


It was awesome yum!
Very nice.
[Reply]
BryanBusby 07:13 PM 05-27-2019
I'd stick my dick in it
[Reply]
Sorce 07:22 PM 05-27-2019
Flat was a little on the dry side, probably was ready early. Burnt ends came out great. Love the bark.

Sent from my Pixel 3 using Tapatalk
[Reply]
philfree 07:26 PM 05-27-2019
Originally Posted by Sorce:
Flat was a little on the dry side, probably was ready early. Burnt ends came out great. Love the bark.

Sent from my Pixel 3 using Tapatalk
The burnt ends look great and you have a heavy bark on the flat which not everyone can achieve. Nice.
[Reply]
MTG#10 07:38 PM 05-27-2019
Is this a good deal?

https://springfield.craigslist.org/f...897852284.html
[Reply]
kstater 07:38 PM 05-27-2019
The chickens were the best I’ve done on poultry, that was a real hit. The ribs were good, the pulled pork was ok.


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[Reply]
philfree 07:49 PM 05-27-2019
Originally Posted by MTG#10:
Is this a good deal?

https://springfield.craigslist.org/f...897852284.html
I think so as long as it passes inspection for rust. It looks fresh. Looks a little short but he 20" diameter makes it worth it.
[Reply]
GloryDayz 07:59 PM 05-27-2019
Filet mignon, shrimp, and asparagus.
[Reply]
Sorce 08:04 PM 05-27-2019
Originally Posted by philfree:
The burnt ends look great and you have a heavy bark on the flat which not everyone can achieve. Nice.
Yeah I put it back on unwrapped after I separated probably should have sacrificed the bark for moisture and wrapped it. Not bad for being my 4th brisket, learned for the next cook.

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[Reply]
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