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Post here when you BBQ

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Pointerpride102.muskieville		#61	[-]
Posts: 8701 February 1, 2013 6:17 PM Stalker of ThisCharmingFan Reply Quote More My Recent Posts	Just bought a 16 pound prime rib. Deliciousness tomorrow. While "your" side is pissing and moaning about some fantasy version of your "rights" being taken away, my "side" is actually seeing our most basic human right to life being violated on a daily basis. -Azree
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CCBadger		#62	[-]
Posts: 5133 February 1, 2013 10:01 PM Reply Quote More My Recent Posts	Flounder wrote: A buddy of mine just got one of those Masterbuilt electric smokers and we made 14 pounds of pork butt last weekend for sandwiches. I was impressed. I'm thinking of getting a smoker now as well. Is there any reason to get a smoker that goes above 275 degrees? I really liked that smoker(especially the price) but if memory serves me correctly it tops out at 275. There are some that like to cook hotter and use a lot of liquid but I don't see the need. If you've watched any of the BBQ shows, you've probably seen Myron Mixon and Jack's Old South - that is their style. I have a Masterbuilt smoker, never seen the need to cook hotter than 275 (which in the winter you might have a very hard time reaching). What is nice about them is they can smoke at a pretty low temperature, allowing you to do fish or probably even cheeses which I'd like to try some time. "There's something beautiful, so pure about Wisconsin beating the snot out of teams by running the ball down their throats"- Matt Hayes, The Sporting News
scoobs69		#63	[-]
Posts: 5998 February 2, 2013 9:34 AM Reply Quote More My Recent Posts	My smoker goes to 300. I had to crank it up to 300 a week ago just to get the heat to 200 in 20 degree weather. The other thing I'm going to try this year is smoking a chicken at 300 to crisp up the skin. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Pointerpride102.muskieville		#64	[-]
Posts: 8701 February 2, 2013 10:11 AM Stalker of ThisCharmingFan Reply Quote More My Recent Posts	Mine goes to 300. Use 300 for chicken, works great. Nice and crispy skin. Mine will hold 300 in -10 degree weather. No water pan necessary either. While "your" side is pissing and moaning about some fantasy version of your "rights" being taken away, my "side" is actually seeing our most basic human right to life being violated on a daily basis. -Azree
scoobs69		#65	[-]
Posts: 5998 February 7, 2013 7:34 PM Reply Quote More My Recent Posts	Date: 02/08/13 Conditions: 34 degrees, sleet then snowing Cooker: Electric Masterbuilt Smoker from Cabela's. Got it on sale for $120. What I'm BBQing: 1 whole cut up chicken and batch of chicken wings. What I'm drinking: Water. Prep: Whole Chicken, I only used salt and pepper. Wings, I used Penzey's Sate. <-- highly recommended. Smoke: Hickory soaked in hot water for 2 hour. Sauce: none. Cranked the smoker to high to get the cooking temp to 270 degrees. I Left everything in for four hours, so it wasn't as juicy as when I sampled a wing after 3 hours - definitely not bad, though. The meat was fall off the bone tender. Next time I'll pull it after 3 hours or so. The whole smoked chicken was shredded, simmered in Frontera New Mexico Skillet Sauce and chicken stock for chicken tacos. Ho baby, so good. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02 Last Edited By: scoobs69 February 7, 2013 9:24 PM. Edited 1 times.
scoobs69		#66	[-]
Posts: 5998 February 8, 2013 12:30 PM Reply Quote More My Recent Posts	Just a little BBQ porn and inspiration for the upcoming spring. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Bucky4077		#67	[-]
Posts: 2416 February 8, 2013 8:38 PM Reply Quote More My Recent Posts	Hell with waiting for spring. That picture inspires me to do some ribs tomorrow (2/9). I may also try that Penzey's Sate seasoning on wings. I love wings. update: The wings turned out dry. I should have removed them at 2.5 hours or bought meatier wings. The ribs turned out ok, but a bit too smokey. I usually try to be conservative on the chips, under-smoked meat being more edible than over-smoked. The smokiness overtook the spices I'd applied, not a good thing. Otherwise done otherwise to perfection in terms of chew and look. Last Edited By: Bucky4077 February 14, 2013 5:19 PM. Edited 1 times.
Pointerpride102.muskieville		#68	[-]
Posts: 8701 April 21, 2013 6:18 PM Stalker of ThisCharmingFan Reply Quote More My Recent Posts	Got a chicken smoking in there with a chunk of apple wood. Will remove when internal temp reaches 177. While "your" side is pissing and moaning about some fantasy version of your "rights" being taken away, my "side" is actually seeing our most basic human right to life being violated on a daily basis. -Azree
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Bucky312		#69	[-]
Posts: 1057 April 21, 2013 7:44 PM This space for rent Reply Quote More My Recent Posts	Burgers, hot dogs, corn on the cob and a pan of red potatoes and onions in olive oil and spices. Love to be out grilling again.
Philip der Stein		#70	[-]
Posts: 2001 April 22, 2013 4:53 PM Reply Quote More My Recent Posts	Bucky312 wrote: Burgers, hot dogs, corn on the cob and a pan of red potatoes and onions in olive oil and spices. Love to be out grilling again. Click here for the Polka America Corporation
scoobs69		#71	[-]
Posts: 5998 April 22, 2013 6:58 PM Reply Quote More My Recent Posts	Two whole cut up chickens and package of chicken legs. Smoker wasn't getting warmer than 200 in the cold wind, so I let it go for four hours. It was falling off the bone juicy squirtin' chicken. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
scoobs69		#72	[-]
Posts: 5998 May 5, 2013 7:54 AM Reply Quote More My Recent Posts	Last week I went to Home Depot and picked the Brinkmann rib rack: http://www.homedepot.com/p/Brinkmann-Rib-Rack-812-9236-S/203018585#.UYZVE6XA2bA ...and squeezed 16 half slabs of ribs into my little smoker. While the ribs turned out fine, great taste wise actually, they didn't actually pull out of those vertical rib racks too easily. In fact, one of the half-racks just shredded into a pile of pulled pork and rib bones. When they make these things (or more importantly, when you BUY these things), make sure the spacing is wide enough to pull the meat out easily. The ribs I bought were rather thick, and they squeezed into place fine. But pulling them out, the wider parts of the meat would get caught on the rack and pull off. So now I'm looking to get new ones... don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
BigAppleBucky		#73	[-]
Posts: 10795 May 8, 2013 11:45 PM Reply Quote More My Recent Posts	I roasted a 7 and 1/2 pound chicken on Sunday. Teriyaki sauce, mustard, honey and Mirin wine glaze. Charcoal. Get a good bed of coals then move most of them to the edges. Put the roast in, close the cover and forget it. In three hours I had tender, juicy and very tasty chicken. (With charcoal there is no chance I'll overcook the chicken since the fire gradually cools. Avoiding having the chicken directly over the coals avoids scorching the bottom of the bird.) Roasted potato halves on the side. Sliced them the long way, oiled and seasoned. They took only about 45 minutes. Simple and easy.
SavannahBadger		#74	[-]
Posts: 9273 May 12, 2013 11:24 AM I've got a new girl now Reply Quote More My Recent Posts	Myles Long wrote: Y'all are smoking snobs. I have a modified Charbroil gas grill that does just fine. The grill cost $100 and has left and right controls. I replaced the heat plate with a generic one that allows for placement so there is no direct flame ($25). The meat goes on one side with a drip pan and the heat is under the wood chips on the other side. WTF are pellets?!?! I dunno what pellets are, but I've heard the term. I'm getting great results with one of these bad boys: Brinkmann Smoke N' Grill Charcoal Smoker and Grill. $40 on sale last fall at Home Depot. Works 100x better than any standard grill I've ever used. I threw a pork shoulder into the crock pot over the weekend to cook up some pork to use solely to test out a new BBQ sauce recipe, one akin to Smoky Jon's sauce. I like his use of finely diced onions instead of using onion salt or onion powder. Doing that as an replacement in my standard sauce (plus a bit of paprika) added a nice kick to my base recipe. Can't wait for Memorial Day weekend to fire up another pork shoulder and slather it with some Peach BBQ sauce I'm gonna make. wiggle wiggle womp, wiggle wiggle wump, wiggle wiggle ooh wah whooo "*If everyone that was a douche bag stopped posting on this board, there would be no one posting.*" - bluhoops, 03/16/13
SavannahBadger		#75	[-]
Posts: 9273 May 20, 2013 2:19 PM I've got a new girl now Reply Quote More My Recent Posts	Testing out cooking on the bottom rack of my smoker. It's got two racks, an upper and a lower. Wanting to see how well it works without having something to catch the drippings and baste the pork with. Grilling for 15 this weekend, so I need to grill on both racks. Date: 5/20/13 Conditions: 79 degrees and sunny. Cooker: Brinkmann Smoke 'N Grill What I'm BBQing: 3.35 lb porn shoulder from Metcalfe's. What I'm drinking: Diet Coke Prep: Dry rubbed with a personal recipe (search forum for it, in a thread that Scoobs started.) Smoke: Cherry wood chunks and chips. Sauce: See above, homemade. wiggle wiggle womp, wiggle wiggle wump, wiggle wiggle ooh wah whooo "*If everyone that was a douche bag stopped posting on this board, there would be no one posting.*" - bluhoops, 03/16/13
DickieRay		#76	[-]
Posts: 2326 May 22, 2013 2:17 PM Reply Quote More My Recent Posts	Date: every damn Sunday dinner Conditions: any Cooker: Weber 22" with lump What I'm BBQing: chicken breasts, turkey tips, pork ribs, beef ribs, beef tips, burgers, brats, pork chops, veggie kabobs, etc. What I'm drinking: local craft beers Prep: rarely more than a Pensey's spice mix Smoke: almost never Sauce: rarely a simple bbq sauce of 5 ingredients I have to keep it simple and small for now.
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