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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.
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]
srvy 10:11 PM 06-10-2022
Took a day to replace a trashed ac condenser fan blower motor. My wife was fit to be tied as the motor took a week to get here. I also smoked a brisket packer and a turkey breast that needed to get out of the freezer.

The motor was a breeze once I got the fan blade free of the shaft. Then installed it and a new capacitor hit the thunder button and the 21 year old Armstrong air cooled a 86 house down to 72 in 3 hours.

Now the goods chicken was pulled at 162 and became dinner. The brisket was stubborn with a long stall didn't get to 203 till 9 pm. It rested 45 minutes and I cut a big ass point off and cubed for burnt ends. I stored in Tupperware and will finnish them tomorrow. The flat came out juicy and tender for my first brisket in the Recteq Bull. I got a choice at sams club that was surprisingly excellent.

Attachment 124658

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[Reply]
Stewie 10:16 PM 06-10-2022
Picked up spares yesterday for 1.97/lb.

Those bad boys will be my bitch.
[Reply]
Pepe Silvia 10:46 PM 06-10-2022
I love smoked turkey.
[Reply]
srvy 10:47 PM 06-10-2022
Somehow lost my slicing the flat and cubing the point. So made some after the fact pics. I have.never done burnt ends after a day in fridge but too tired to fuck with them.

Attachment 124660Attachment 124661Attachment 124662Attachment 124663

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[Reply]
lewdog 08:01 AM 06-11-2022
Smoking Ribs today.

Is 3-2-1 still the preferred method? Something easier/better to try?
[Reply]
Peter Gibbons 08:35 AM 06-11-2022
Originally Posted by lewdog:
Smoking Ribs today.

Is 3-2-1 still the preferred method? Something easier/better to try?
3-2-1 is how I cook them. I smoke around 235-235 using oak and pecan for ribs. I also slather them with mustard prior to the rub for better adhesion and use some “tiger sauce” as well for heat. If I sauce them, I make a two part sauce with jalapeño raspberry jam and a good BBQ sauce applied for the last 20 minutes only. IMO, there are no bad ribs only some that are even better than others.
[Reply]
kstater 08:36 AM 06-11-2022
Originally Posted by lewdog:
Smoking Ribs today.

Is 3-2-1 still the preferred method? Something easier/better to try?
That's all I ever do

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[Reply]
lewdog 08:42 AM 06-11-2022
Originally Posted by Peter Gibbons:
3-2-1 is how I cook them. I smoke around 235-235 using oak and pecan for ribs. I also slather them with mustard prior to the rub for better adhesion and use some “tiger sauce” as well for heat. If I sauce them, I make a two part sauce with jalapeño raspberry jam and a good BBQ sauce applied for the last 20 minutes only. IMO, there are no bad ribs only some that are even better than others.
Originally Posted by kstater:
That's all I ever do

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Ok me too. I'm on some facebook BBQ pages and some are dissing the "old" 3-2-1 method. Fuck them!!!!

It's been a long time since I have done spare ribs though. I prefer baby backs.
[Reply]
KCUnited 08:59 AM 06-11-2022
Originally Posted by lewdog:
Smoking Ribs today.

Is 3-2-1 still the preferred method? Something easier/better to try?
What kind of ribs?

Backs are usually 2-1-1 and spares 3-2-1

EDIT: just saw you say spare, disregard
[Reply]
KCUnited 09:03 AM 06-11-2022
I received a Meater + as a gift recently.

Going to try it out today on a tri tip roast.


[Reply]
lewdog 09:04 AM 06-11-2022
Originally Posted by KCUnited:
What kind of ribs?

Backs are usually 2-1-1 and spares 3-2-1

EDIT: just saw you say spare, disregard
Yeah, I notice baby backs don't need as long. Gonna be hot out there today smoking but I'm hoping some afternoon drinks keep me cool!
[Reply]
chinaski 09:59 AM 06-11-2022
I got some Bison Sausage at Aldi yesterday. Bought some a few weeks ago and liked it. So I'll grill that up and make a Cucumber Tomato Salad to go along with it. :-)
[Reply]
Sorce 10:43 AM 06-11-2022
Short ribs just went on. Plan 3 hrs then spray with beef broth every hour till done.
[Reply]
BryanBusby 11:49 AM 06-11-2022
Team trim down the ribs to STL cut and no wrap.
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Sorce 12:04 PM 06-11-2022
I think everyone had the same idea, my neighborhood smells so good right now.
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