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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]
cooper barrett 06:28 PM 08-16-2020


faux brisket, butt roast, skinless chicken thighs, a few hours in.
[Reply]
cooper barrett 05:56 PM 08-17-2020

[Reply]
GloryDayz 05:57 PM 08-17-2020
Originally Posted by cooper barrett:
:-)

What's the cut?
[Reply]
cooper barrett 07:07 PM 08-17-2020
What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.

It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat.
[Reply]
GloryDayz 07:21 PM 08-17-2020
Originally Posted by cooper barrett:
What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.

It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat.
Interesting.
[Reply]
srvy 07:31 PM 08-17-2020
Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun.
[Reply]
cooper barrett 09:52 PM 08-17-2020
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.



No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.

I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.



Originally Posted by srvy:
Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun.

[Reply]
srvy 10:02 PM 08-17-2020
Originally Posted by cooper barrett:
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.



No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.

I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
I love Rosedale my favorite sauce and the hand-cut crinkle fries are the bomb.
[Reply]
cooper barrett 10:10 PM 08-17-2020
OK I'll go along with one of those two, their fries didn't make an impression. Dagwood's didn't either.
[Reply]
GloryDayz 04:02 PM 08-21-2020
Got some more pork belly burnt ends started for a trip to the lake tomorrow. A treat for our awesome students...



[Reply]
Pablo 01:35 PM 08-30-2020



Sent from my iPhone using Tapatalk
[Reply]
GloryDayz 07:52 PM 08-30-2020
Originally Posted by Pablo:



Sent from my iPhone using Tapatalk
Outstanding. (we did brats on the tailgating grill for the Scuba students today, then leftover ribs when we got home. Neither worthy of a pic)
[Reply]
Hoover 07:58 PM 08-30-2020
Originally Posted by cooper barrett:
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.



No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.

I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
Ummmmmmm going to have to get one of these.
[Reply]
candyman 08:19 PM 08-30-2020
Glad someone bumped this thread.

Never thought I'd do it as I've always considered myself a bbq purest but I bought a Recteq pellet smoker this week. Used it a couple times this weekend, ribs and chicken wings. Both came out just as good if not better than I've ever made on my WSM and my offset. And with the convenience its going to be hard to use either one of those again.

Anyone have any pellet recommendations? I used oak and cherry from Bear Mountain because I got a buy one get one free deal and they worked well but wondering what everyone's favorite brand is. Also what is a good price per pound?
[Reply]
cooper barrett 08:27 PM 08-30-2020
When I get old,I'll put a pellet smoker on my patio, until then, real wood followed by charcoal or it's not BBQ.

I do have a Davy Crockett by Green Mountain Grills on my RV It serves a great purpose in such a small space. I buy Rural King Competition Blend.





Originally Posted by candyman:
Glad someone bumped this thread.

Never thought I'd do it as I've always considered myself a bbq purest but I bought a Recteq pellet smoker this week. Used it a couple times this weekend, ribs and chicken wings. Both came out just as good if not better than I've ever made on my WSM and my offset. And with the convenience its going to be hard to use either one of those again.

Anyone have any pellet recommendations? I used oak and cherry from Bear Mountain because I got a buy one get one free deal and they worked well but wondering what everyone's favorite brand is. Also what is a good price per pound?

[Reply]
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