ChiefsPlanet Mobile
Page 196 of 227
« First < 96146186192193194195196 197198199200206 > Last »
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.
Attached: 11539678_10205518593098849_7496287094654554585_n.jpg (58.7 KB) 11204917_10205518655060398_84193330748835473_n.jpg (107.7 KB) 11403311_10205518654740390_5737794009802538289_n.jpg (92.7 KB) 11060263_10205518594938895_5571454432064515726_n.jpg (86.7 KB) 
[Reply]
GloryDayz 09:15 AM 01-08-2022
Originally Posted by lewdog:
Should I cover with rub and put in refrigerator for 24 hours before cooking?
I would. And if you can make sure it has some salt in it, that would help.
[Reply]
crispystl 12:53 PM 01-08-2022
I have a pretty good size chick roast I’m thinking about braising low and slow in the oven. Should I sear it off before I bake it or reverse sear it?


Sent from my iPhone using Tapatalk
[Reply]
lewdog 01:07 PM 01-08-2022
Originally Posted by GloryDayz:
I'm 100% going to do this next time.
He's cubing it before smoking. I keep reading to smoke it first and then cube it?
[Reply]
burt 01:24 PM 01-08-2022
Originally Posted by Buehler445:

The how to BBQ right guy did some by cubing it first. I've never done it that way, but he hasn't ever led me astray. As my wife says, "He's fat. He's got to know what he's doing." :-)

According to your wife, I am a world class BBQ'er!
[Reply]
KCUnited 02:33 PM 01-08-2022
MEATLOAF

BBQ sauced one for sammiches and left the other au naturel for mashed potatoes






[Reply]
Buehler445 02:41 PM 01-08-2022
Nice.

You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve.
[Reply]
Buehler445 02:41 PM 01-08-2022
Originally Posted by burt:
According to your wife, I am a world class BBQ'er!
I’m moving up in the world.
[Reply]
KCUnited 03:00 PM 01-08-2022
Originally Posted by Buehler445:
Nice.

You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve.
I don't have a measured out recipe. Its just something I've customized over the years to fit my preference, which is a much more savory and Italian like a meatball than the traditional sweet meatloaf that I don't really care for.

Roughly its:

1:1 ground beef to ground veal
Binder of your choice
Half and half
Egg(s)
Pureed garlic
Italian seasoning
Onion salt
Red pepper flake
Trader Joe's multipurpose umami (must have seasoning in your drawer)
S&P

My technique is to line a narrow aluminum loaf pan with plastic wrap. Pack your meatloaf in, wrap the top, and store in the fridge overnight. That'll give you a tightly packed loaf to put on your rig the next day.

The sides and end pieces are always the best, so I like to do multiple, small more narrow loafs rather than some giant loaf. Kind of like how the sear is the best part of a burger.
[Reply]
GloryDayz 08:13 PM 01-08-2022
Originally Posted by lewdog:
He's cubing it before smoking. I keep reading to smoke it first and then cube it?
Cubing it first will be a first for me, but I'll try it...

That said, when I do pork belly burnt ends I do cube it first. This "cube it first" deal might be worth trying..


[Reply]
TimBone 09:19 PM 01-08-2022
Lewdog, how did it turn out?
[Reply]
GloryDayz 02:17 PM 01-09-2022
Ivs got the Poor Man's burnt ends rolling... My vertical smoker can't get to the 275 mark the video shows, but it's trying. We shall see..

The rub combo is Montreal Steak and Gates Original...







[Reply]
lewdog 02:26 PM 01-09-2022
Originally Posted by TimBone:
Lewdog, how did it turn out?
I’m running it today.
[Reply]
GloryDayz 04:42 PM 01-09-2022
Update... Putting them in a covered tinfoil pan now..

From what I can tell (locked my fingers), these are going to be a touch spicy...


[Reply]
GloryDayz 06:36 PM 01-09-2022
Oh my God... Wow, these are freaking awesome. I'll spice it down a tad next time, add apple jelly to the final burn, but this stuff is freaking awesome...


[Reply]
Buehler445 09:56 PM 01-09-2022
Nice GD. Turn out tender for you?
[Reply]
Page 196 of 227
« First < 96146186192193194195196 197198199200206 > Last »
Up