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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]
Hog's Gone Fishin 06:15 PM 05-22-2022
Oh yeah!
Attached: Dinner.jpg (68.8 KB) 
[Reply]
Hog's Gone Fishin 06:48 PM 05-22-2022
Originally Posted by Hog's Gone Fishin:
Oh yeah!
I've got to say . Ever since I went to cooking with cast Iron Skillet , there's no reason to grill outside. Everything is better. It doesn't get dried out.
[Reply]
Stryker 07:41 PM 05-22-2022
Originally Posted by Captain Obvious:
Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
Funny you say that. My wife had a grand idea to do a pork tenderloin in the air fryer and we were blown away! All I did was inject it with Tony Chachere's. INCREDIBLE! Got the recipe from here...No it did not make a mess!

[IMG][/IMG]
[Reply]
lewdog 09:02 PM 05-22-2022
Originally Posted by Stryker:
Funny you say that. My wife had a grand idea to do a pork tenderloin in the air fryer and we were blown away! All I did was inject it with Tony Chachere's. INCREDIBLE! Got the recipe from here...No it did not make a mess!

[IMG][/IMG]
Holy fuck if that guy isn't a Chiefsplanet member with the hairline, forehead and goatee.

Who is he on here?!?!?
[Reply]
Pablo 07:39 AM 05-23-2022
Originally Posted by lewdog:
Holy fuck if that guy isn't a Chiefsplanet member with the hairline, forehead and goatee.

Who is he on here?!?!?
He had the Arkansas plaque hanging on the wall so he’s definitely regional. Good work this guy posts here for sure
[Reply]
GloryDayz 12:00 PM 05-23-2022
Back by popular demand for me today are the poor man's burnt ends. It's an easy burn so I started some today, just a lot less spicy because the family generally aren't fans of spicy...
[Reply]
myselff77 12:54 PM 05-23-2022
Originally Posted by Hog's Gone Fishin:
I've got to say . Ever since I went to cooking with cast Iron Skillet , there's no reason to grill outside. Everything is better. It doesn't get dried out.
I hated my Lodge Cast Iron pan for years. Despite trying, it just never seasoned properly and food always stuck bad. Last week after watching a few YouTube videos, I finally tried sanding the cast iron pan smooth and completely reseasoning. What a major game changer! It's now become my favorite pan.

I have a cheap cast iron stock pot that I use on the Kamado Joe that I need to sand down next.
[Reply]
GloryDayz 03:53 PM 05-23-2022
Wow, amazing... It's a family fan favorite to say the least. And the leftovers will be going into work with Mrs. GloryDayz for her friend's to enjoy. :-)

Now they do reduce a lot so get a large/thick chuck roast and cut it into cubes you think are too big. You'll be happy you did.
[Reply]
srvy 06:48 PM 05-23-2022
Originally Posted by GloryDayz:
Wow, amazing... It's a family fan favorite to say the least. And the leftovers will be going into work with Mrs. GloryDayz for her friend's to enjoy. :-)

Now they do reduce a lot so get a large/thick chuck roast and cut it into cubes you think are too big. You'll be happy you did.
Do you eat like birds?

It's probably the camera but that looks like a man's portion.
:-)
[Reply]
GloryDayz 08:20 PM 05-23-2022
Originally Posted by srvy:
Do you eat like birds?

It's probably the camera but that looks like a man's portion.:-)
Yes, we eat fun foods, but we pretty-much know every carb and every calorie that enters our body. Bourbon is dietary tax free, right? :-)

That said, those are large squares (which makes them better); maybe three per person. That was a sizable chuck roast when it started, cut into large cubes. So, add the salad (which is just a promissory note that real food is on the way), and the Four Roses, and the meal was complete.
[Reply]
Buehler445 08:46 PM 05-23-2022
Salad is a Promissory note that real food is on the way. LOL.

I’m stealing that.
[Reply]
GloryDayz 09:16 PM 05-23-2022
Originally Posted by Buehler445:
Salad is a Promissory note that real food is on the way. LOL.

I’m stealing that.
Play the whole thing, but 1:11 is the beginning of where I stole this, then 2:04 is the quote...

The dude is funny. Sadly fat, and dead now, but funny as hell!


[Reply]
ptlyon 08:49 AM 05-24-2022
We certainly don't eat like we used to
[Reply]
GloryDayz 10:34 AM 05-24-2022
Originally Posted by ptlyon:
We certainly don't eat like we used to
No, no we don't... But that's probably a good thing in this day of $500 desk chairs that we need because our work is basically sedentary. SO when we splurge, we do it right and savor the moment.
[Reply]
ping2000 10:58 AM 05-24-2022
Just dropped the ribs in the sous vide for 36 hours at 145. Will finish on the grill this weekend.
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