ChiefsPlanet Mobile
Page 78 of 227
« First < 28687475767778 7980818288128178 > 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]
lewdog 06:46 AM 06-24-2018
Originally Posted by Buzz:
Brisket and ribs after I split the brisket.





Sent from my LGLS775 using Tapatalk
That looks great.

Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.
[Reply]
BigRedChief 07:00 AM 06-24-2018
Originally Posted by lewdog:
That looks great.

Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.
I think your man card is still on probation or I'd tell ya. :-)
[Reply]
lewdog 07:45 AM 06-24-2018
Originally Posted by BigRedChief:
I think your man card is still on probation or I'd tell ya. :-)
That flat turned out fabulous! Next time I値l buy whole brisket but I値l have to separate anyway because my smoker痴 too small for whole piece.

Love you.
[Reply]
BigRedChief 07:53 AM 06-24-2018
Originally Posted by lewdog:
That flat turned out fabulous! Next time I’ll buy whole brisket but I’ll have to separate anyway because my smoker’s too small for whole piece.

Love you.
Yeah, it did. Looked great.

Maybe your man card was restored. I'll have to check with the world wide man card commission for your official status. :-)






























































































/No idea on the glistening red color.
[Reply]
Buehler445 08:44 AM 06-24-2018
Originally Posted by lewdog:
That looks great.

Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.
Pretty sure he brushed on some sauce.
[Reply]
KCUnited 09:05 AM 06-24-2018
Yeah, the color of your rub ingredients and/or sauce contribute to the overall color. Saucing, glazing, spritzing provides the glisten. That's a nice looking spread, Buzz.
[Reply]
KCUnited 09:07 AM 06-24-2018
I'm experimenting with a new (to me) breakfast fatty recipe today to possibly bust out at our annual block party in a couple weeks. It's a rolled sausage stuffed with crumbled up blueberry muffins. Trying to come up with a glaze idea in case it's dry. Getting the smoker lit now.


[Reply]
KCUnited 11:26 AM 06-24-2018
Blueberry muffin filled sausage in the foreground. Roasted red pepper, green olive, and feta in the back.

Sausage party.




[Reply]
lewdog 12:02 PM 06-24-2018
Originally Posted by KCUnited:
Blueberry muffin filled sausage in the foreground. Roasted red pepper, green olive, and feta in the back.

Sausage party.



That really sounds good to me.

Be right over.
[Reply]
KCUnited 12:10 PM 06-24-2018
Originally Posted by lewdog:
That really sounds good to me.

Be right over.
Obviously not the blueberry muffin variant, but the roasted red pepper, green olive, and feta one is a fairly decent low carb snack to have around during the week. I often like to pair it with a runny egg and Joe Esposito's "You're Best" to kick off the work week.
[Reply]
Buzz 08:59 PM 06-25-2018
Originally Posted by lewdog:
That looks great.

Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.
Rub has paprika and chili powder that turns the meat red. The rest is apple wood, apple juice in the water pan and spritz it with apple juice. I finished it off with "night of the living" bbq sauce. Don't no shit about electric smokers, that may be the difference?

Sent from my LGLS775 using Tapatalk
[Reply]
Buzz 09:18 PM 06-25-2018
Oh, and I only smoked from 4 to 9, wrapped in foil and in the oven at 170 untill 6:30 in the morning. Put it in the fridge and sliced at noon. You might be able to see the smoke ring in the what's for dinner thread, to each his own.

Sent from my LGLS775 using Tapatalk
[Reply]
Dunit35 11:40 AM 06-28-2018
I知 going to try my first brisket on my Traeger next week. Anyone have any good recommendations for one of those leave in prob thermostats? I知 looking at this one.

ThermoPro TP06S Digital Grill Meat Thermometer with Probe for Smoker Grilling Food BBQ Thermometer https://www.amazon.com/dp/B0194TQ394..._ASrnBbNQB4DE6
[Reply]
Fire Me Boy! 11:47 AM 06-28-2018
Originally Posted by Dunit35:
I知 going to try my first brisket on my Traeger next week. Anyone have any good recommendations for one of those leave in prob thermostats? I知 looking at this one.



ThermoPro TP06S Digital Grill Meat Thermometer with Probe for Smoker Grilling Food BBQ Thermometer https://www.amazon.com/dp/B0194TQ394..._ASrnBbNQB4DE6


I壇 point you to more probes. You may only need one now, but later you may be doing chicken and ribs or sausage and need more.

Meat Thermometer, Silipower Bluetooth Grilling Cooking Food Thermometer with 6 Probes, Wireless Remote Digital Thermometer for Oven Kitchen Smoker BBQ
https://www.amazon.com/dp/B07CG79NXJ..._27rnBbS9BRJVV
[Reply]
Dunit35 11:52 AM 06-28-2018
Originally Posted by Fire Me Boy!:
I壇 point you to more probes. You may only need one now, but later you may be doing chicken and ribs or sausage and need more.

Meat Thermometer, Silipower Bluetooth Grilling Cooking Food Thermometer with 6 Probes, Wireless Remote Digital Thermometer for Oven Kitchen Smoker BBQ
https://www.amazon.com/dp/B07CG79NXJ..._27rnBbS9BRJVV
Maybe I値l get a dual probe. I have a small Traeger so six probes might be pushing it.
[Reply]
Page 78 of 227
« First < 28687475767778 7980818288128178 > Last »
Up