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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]
In58men 06:14 PM 03-20-2022
Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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[Reply]
Captain Obvious 06:39 PM 03-20-2022
Originally Posted by In58men:
Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
[Reply]
In58men 06:40 PM 03-20-2022
Originally Posted by Captain Obvious:
Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
That’s fucking genius, I froze the other seven. I’ll definitely give it a try.
[Reply]
GloryDayz 08:10 PM 03-20-2022
Originally Posted by In58men:
Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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I gotta agree, a good hotdog is indeed awesome.
[Reply]
jdubya 12:01 AM 03-21-2022
I smoked elk meat loaf. Flavor is great but the texture is a little too bready for me. I’ll do some tweaking with the recipe next time.
[Reply]
In58men 06:29 PM 03-27-2022
Chicken thighs for the weeks meal prep




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[Reply]
CasselGotPeedOn 06:32 PM 03-27-2022
Bone in or out?
[Reply]
In58men 06:37 PM 03-27-2022
Originally Posted by CasselGotPeedOn:
Bone in or out?
Boneless skinless
[Reply]
Indian Chief 08:53 AM 03-28-2022
I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
[Reply]
Otter 09:04 AM 03-28-2022
Originally Posted by Indian Chief:
I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
In my opinion venison needs to be tenderized and marinated for about at least 12 hours with 24 hours being ideal. Find a marinate that fits your taste. Some common staples are Worchester, Soy, Lime, Garlic, and Olive oil.

I find that the Worchester and soy have enough salt that you don't need to add much more if any.

Here's one marinate I found on a quick search that looks tasty and will be adding to my repertoire.

https://www.modernfarmhouseeats.com/...son-backstrap/

Let us know how it turns out. :-)
[Reply]
Fish 10:37 AM 03-28-2022
Originally Posted by Indian Chief:
I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
It's a little tricky, since there's basically no fat in the meat. You have to be really careful about not overcooking it. It can go from delicious to inedible in a matter of minutes. Temp probe is a must. I'd highly recommend a good marinade/tenderizer too. I use Allegro Hickory Smoke tenderizer. Marinate for 12-24hrs. Smoke it low and slow until internal temp hits 130-135. If internal temp gets over 140, it's gonna turn to leather quickly. I spray it with a mix of olive oil/water/apple juice every 45 minutes or so. Just remember that venison is like beef, there's no danger in cooking it rare.

The backstrap is my favorite venison cut to smoke though, if you have one. Leave the entire backstrap whole. Don't butterfly it. Smoke it whole like a big loin. Cut into medallions when done. I do this often when we have potlucks at work, and it just blows people's minds. They always say "Oh, I don't like venison it's too gamey." Then they try mine and argue that it isn't actually venison.

Good luck.
[Reply]
srvy 12:44 PM 03-28-2022
Highly recommend this sauce for the marinade. It is good with venison beef chicken pork fish you name it. It's awesome to make jerky too.


[Reply]
Indian Chief 08:57 PM 03-28-2022
Thanks for the tips everyone. I'll be sure to follow up with results.
[Reply]
Pablo 02:01 PM 05-22-2022
Pastrami and eventually burnt ends and wings going this afternoon.




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[Reply]
CatinKS 02:10 PM 05-22-2022
Smoked a spiral ham with hickory on top, and pork belly on the bottom grill. I like using a spiral as it allows the smoke to penetrate the interior of the ham easier. I have never cooked a pork belly before. Cook up in small cubes and will skillet it as burnt ends in BBQ sauce. I should have marinaded overnight, as I don't have access to the bottom grill while cooking on my Weber Smokey Mountain.

If anyone else has a better recipe for pork belly, I have enough extra to try.
[Reply]
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