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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]
BigRedChief 07:02 AM 07-20-2018
Originally Posted by GloryDayz:
We've got two 10lb butts on the bro-in-law's smoker. Using maple, so this should be awesome.

Sent from my SAMSUNG-SM-G920A using Tapatalk
No hickory/oak etc. to balance out the maple?
[Reply]
BigRedChief 07:06 AM 07-20-2018
Originally Posted by In58men:
Smoked a flat brisket I brined for 21 days to make some pastrami. Turned out incredible.




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Well done sir! :-)
[Reply]
BryanBusby 08:31 AM 07-20-2018
Doing up some pork belly today
[Reply]
GloryDayz 08:40 AM 07-20-2018
Originally Posted by BigRedChief:
No hickory/oak etc. to balance out the maple?
Yes. With the this smoker you pretty-much need to swap each load.
[Reply]
Fire Me Boy! 10:02 AM 07-20-2018
Originally Posted by BryanBusby:
Doing up some pork belly today


Is it cured, or just straight up belly? What are you doing to it?
[Reply]
In58men 10:24 AM 07-20-2018
Originally Posted by BigRedChief:
Well done sir! :-)
Thank you.
[Reply]
HonestChieffan 02:31 PM 07-20-2018
Sold my XL Big Green Egg and now own a Weber Summit Charcoal.

First run with it was last weekend, did Beef Short Ribs. The Weber is sweet. Held temp very steady, no fancy electronic fan deals. Did 6 1/2 hours in range of 240-260.


So very comparable to the egg as far as a smoke unit. Will try it out on Pizza in a week or so. I have it on my new deck and need to wait till by deck pads come in for any drips or nasty issues like that
[Reply]
HonestChieffan 02:32 PM 07-20-2018
Originally Posted by In58men:
Smoked a flat brisket I brined for 21 days to make some pastrami. Turned out incredible.




Sent from my iPhone using Tapatalk

I want to do that. Any tips tricks or things to do or avoid?
[Reply]
Fire Me Boy! 03:56 PM 07-20-2018
OK guys, I need some help. I don’t remember where I saw it, but there’s a spice company out there making bulk spices that are labeled or named similarly to the elemental chart. So for instance, togarashi would be called To. The labels are designed to look like the elemental chart. Anyone know what I’m talking about?
[Reply]
Bwana 03:59 PM 07-20-2018
Time to break out the smoker and get after some ribs.
[Reply]
MOhillbilly 04:11 PM 07-20-2018
Purchased a pitboss 7 on Wednesday. Had acouple hundred pounds of butts laying around so I deboned them and shoved 12 in that bad boy. Sold every one of em this afternoon.
First time on a electric.
[Reply]
In58men 05:04 PM 07-20-2018
Originally Posted by HonestChieffan:
I want to do that. Any tips tricks or things to do or avoid?
If you know how to smoke a brisket, it’s very simple.

I followed this guys recipe to a tee. I didn’t change anything

https://youtu.be/NmemzAHUyWQ
[Reply]
lewdog 08:21 PM 07-20-2018
Originally Posted by Bwana:
Time to break out the smoker and get after some ribs.
Time?

It’s end of July.

Just finally getting to summer up there? :-)
[Reply]
BryanBusby 10:39 PM 07-20-2018
Originally Posted by Fire Me Boy!:
Is it cured, or just straight up belly? What are you doing to it?
Uncured. Cubed them and cooked em' up like ends.

Were dang good.
[Reply]
BigRedChief 07:07 AM 07-21-2018
Originally Posted by Fire Me Boy!:
OK guys, I need some help. I don’t remember where I saw it, but there’s a spice company out there making bulk spices that are labeled or named similarly to the elemental chart. So for instance, togarashi would be called To. The labels are designed to look like the elemental chart. Anyone know what I’m talking about?
You can build it yourself?
https://www.instructables.com/id/Mag...bs-and-Spices/



[Reply]
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