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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]
kstater 09:11 AM 09-02-2021
Originally Posted by RubberSponge:
Throwing it in the trash is the first step.



11 more somewhere but my stick burner fumes made me forget.
Don't forget to drop a mention about your 14" dick

Sent from my Pixel 4 using Tapatalk
[Reply]
Pablo 10:10 AM 09-02-2021
Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.

A crockpot on warm will keep it until lunch time fine also.
[Reply]
Pablo 10:17 AM 09-02-2021
Also I don’t know if you have one but spending the 30-40 bucks on a wired meat thermometer is a great investment even if you only use it a couple times a year.
[Reply]
Pablo 10:25 AM 09-02-2021
And another thing here trim that fat cap if you’ve got a thick one. Pork butt has plenty of fat and you don’t need that big hunk sucking up rub and smoke.
[Reply]
KCUnited 10:29 AM 09-02-2021
My best advice is to plan ahead
[Reply]
meleknistra 05:20 AM 09-04-2021
We are doing spicy burgers today. Can't wait
[Reply]
icepick64 08:28 AM 09-04-2021
Spicy burgers, yummy, recipe?
[Reply]
burt 08:37 AM 09-04-2021
My NOT baked beans.

1 pound of bacon, chopped and fried crispy
1 chopped onion, sauteed
3 cans of "Ranch Style" beans
2 oz's chopped garlic
1 teaspoon of mustard
1/2 cup of fav bbq sauce (I use LC's AND Bryant's)
2 tablespoons of liquid smoke
2 table spoons of Mrs Dash
2 table spoons of Slap Yo Mama
1 table spoon smoked paprika
Mix and heat on low

add 1 1/2 cup of Cheddar cheese

Unlike any one elses beans. Ver, ver tasty!
[Reply]
lewdog 12:27 PM 09-05-2021
Originally Posted by Pablo:
Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.

A crockpot on warm will keep it until lunch time fine also.
I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?
[Reply]
kstater 04:46 PM 09-05-2021
Mostly Cherry with a bit of apple. Used Smoke And Fire's Sweet Peeper.

Smoking some chili's and Banana Peppers after to make some hot sauce tomorrow

Sent from my Pixel 4 using Tapatalk
[Reply]
T-post Tom 05:42 PM 09-05-2021
https://honest-food.net/how-to-smoke-salmon-recipe/


[Reply]
Dartgod 06:21 PM 09-05-2021
I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.
[Reply]
Marcellus 06:22 PM 09-05-2021
Originally Posted by Dartgod:
I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.
Nice! I did a pork butt today. Came out fantastic.
[Reply]
LTL 06:37 PM 09-05-2021
I'm doing pork belly burnt ends tomorrow. Any tips on time temp or any other suggestions?
[Reply]
Dartgod 08:20 AM 09-06-2021
Let the smoking commence!



[Reply]
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