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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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LittleMeatballNick 08:46 PM 12-21-2020
I found a Brisket Point at Publix today. I'm gonna make some burnt ends this weekend for the Chiefs game. Any recommendations to make them?
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Buehler445 08:53 PM 12-21-2020
Can’t embed on my phone but there are lots of videos out there Nick.

Meat Chirch BBQ and How to BBQ right are a couple of the better ones. Good advice on how big to make the cubes, what they should look like etc.
[Reply]
Peter Gibbons 08:56 PM 12-21-2020
Originally Posted by Buehler445:
Can’t embed on my phone but there are lots of videos out there Nick.

Meat Chirch BBQ and How to BBQ right are a couple of the better ones. Good advice on how big to make the cubes, what they should look like etc.
I second the Meat Church video recommendation. If you haven’t tried their rubs, they are awesome. I bought the “ocho” a few months back. The Holy Gospel rub is the truth.
[Reply]
Sorce 10:43 AM 12-25-2020
Going on in a bit, salt pepper garlic thyme and rosemary.

Sent from my Pixel 3 using Tapatalk
[Reply]
ptlyon 10:45 AM 12-25-2020
F yes!
[Reply]
mililo4cpa 10:49 AM 12-25-2020
Originally Posted by Sorce:
Going on in a bit, salt pepper garlic thyme and rosemary.

Sent from my Pixel 3 using Tapatalk
Doing the exact same thing! Putting it on the smoker in about an hour or so!
[Reply]
Coogs 11:04 AM 12-25-2020
Originally Posted by Sorce:
Going on in a bit, salt pepper garlic thyme and rosemary.

Sent from my Pixel 3 using Tapatalk
This was our Christmas Eve main course. Very good!!
[Reply]
BigRedChief 11:29 AM 12-25-2020
Going on soon. Nothing but salt and pepper.
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cooper barrett 02:28 PM 12-25-2020
I have a cheap ham and 2 slabs of ribs on very low for about 6 pm
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lewdog 02:35 PM 12-25-2020
Originally Posted by BigRedChief:
Going on soon. Nothing but salt and pepper.
Yes!!!
[Reply]
cooper barrett 03:02 PM 12-25-2020
I just smoked then seared a 1/3lb Walmart American Wagua burger, 1 hour smoke, that were $4.lb on Christmas eve. I had prepped some oil and vinegar slaw which I put in the sear pan with cheese and slider bun on the top. Some dammed good eating.

Sorry, no pics
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Sorce 03:54 PM 12-25-2020
Resting now till time to serve then into a 550 degree oven.

Sent from my Pixel 3 using Tapatalk
[Reply]
mililo4cpa 05:57 PM 12-25-2020
Originally Posted by Sorce:
Resting now till time to serve then into a 550 degree oven.

Sent from my Pixel 3 using Tapatalk



Mine turned out amazing!
[Reply]
Sorce 09:04 PM 12-25-2020
Originally Posted by mililo4cpa:
Mine turned out amazing!
As did mine, was 130 after the rest. 8 minutes at high heat to sear the outside.

Sent from my Pixel 3 using Tapatalk
[Reply]
BigRedChief 10:24 PM 12-25-2020
Originally Posted by BigRedChief:
Going on soon. Nothing but salt and pepper.
And the results
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