Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 75

**BigRedChief** · 07-03-2015, 03:48 PM

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.

**LoneWolf** · 06-13-2018, 03:39 AM

Quote:

Originally Posted by Fire Me Boy!

How doe you keep “it” from creating too much drag to slow you down?

Nickhead · 06-13-2018, 04:58 AM

Quote:

Originally Posted by GloryDayz

What, you don't have a flashlight?

down yunder' we call that a torch.

and sure i do, but we don't bbq thru the winter. no paid days off

weekends are to get away from people during hibernation.

GloryDayz · 06-13-2018, 07:25 AM

Quote:

Originally Posted by Nickhead

down yunder' we call that a torch.

and sure i do, but we don't bbq thru the winter. no paid days off

weekends are to get away from people during hibernation.

Down in Cozumel (up for you!!!) they called it a torch too. We were diving with some folks from Europe and when they were reminded that it had been decided to do a wreck dive we all had to scramble to find them "torches"! LOL, it's all good, we had them covered..

tooge · 06-13-2018, 07:49 AM

Quote:

Originally Posted by lewdog

Baby back ribs are my favorite to smoke. I also like experimenting with different flavors. Share some on here next time.

And brisket flat haters, suck it. This guy is a boss hog and I feel prepared watching this and with the tips in this thread.

http://howtobbqright.com/blog/?p=2939

That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.

Any how, one of my favorite recipes is for a teriaki style baby back.
make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.
Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.
You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.

philfree · 06-13-2018, 08:57 AM

The grandsons are staying with us for the summer so this Sunday we're having a small get together to welcome them. I'm going to crank up the Wichita and do some smoking. A couple slabs of ST Louis Style ribs, a couple slabs of Baby backs and medium sized brisket. Going to take the point off and start it first so it comes off in time to make the beef candy/burnt ends. And I'm going to try my hand at pit smoked beans. Hope the weather holds!

**Fire Me Boy!** · 06-13-2018, 09:31 AM

Quote:

Originally Posted by tooge

That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.

Any how, one of my favorite recipes is for a teriaki style baby back.

make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.

Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.

You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.

He’s sawing back and forth like that because he’s using a slicer. In order to get nicely sliced pieces, you gotta go slow and let the knife do the work.

BryanBusby · 06-13-2018, 10:29 AM

Quote:

Originally Posted by Fire Me Boy!

How doe you keep “it” from creating too much drag to slow you down?

Gotta rubberband it up like long hair

**lewdog** · 06-15-2018, 04:58 PM

What wood do I use for the brisket?

Getting nervous boys.

BryanBusby · 06-15-2018, 05:01 PM

Quote:

Originally Posted by lewdog

What wood do I use for the brisket?

Getting nervous boys.

Hickory is what I generally use

**BigRichard** · 06-15-2018, 05:03 PM

Just bought some pork ribs at Sams. Planning on smoking those tomorrow. Mmmm....

**Fire Me Boy!** · 06-15-2018, 05:24 PM

Quote:

Originally Posted by lewdog

What wood do I use for the brisket?

Getting nervous boys.

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

**lewdog** · 06-15-2018, 05:26 PM

Quote:

Originally Posted by Fire Me Boy!

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

I've also got apple, pecan and cherry. Thoughts?

**Buehler445** · 06-15-2018, 05:39 PM

Quote:

Originally Posted by lewdog

I've also got apple, pecan and cherry. Thoughts?

Any of these.

**BigRedChief** · 06-15-2018, 06:37 PM

Quote:

Originally Posted by BryanBusby

Hickory is what I generally use

Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.

**Fire Me Boy!** · 06-15-2018, 06:52 PM

Quote:

Originally Posted by Buehler445

Any of these.

Apple.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $2879627 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? 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 Thumbnails
Posts: 79,209

06-13-2018, 08:57 AM	#1115
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $1386198	The grandsons are staying with us for the summer so this Sunday we're having a small get together to welcome them. I'm going to crank up the Wichita and do some smoking. A couple slabs of ST Louis Style ribs, a couple slabs of Baby backs and medium sized brisket. Going to take the point off and start it first so it comes off in time to make the beef candy/burnt ends. And I'm going to try my hand at pit smoked beans. Hope the weather holds! __________________ [/SIGPIC]
Posts: 15,024

06-15-2018, 04:58 PM	#1118
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1641900	What wood do I use for the brisket? Getting nervous boys.
Posts: 45,656

06-15-2018, 05:03 PM	#1120
BigRichard Buddy Christ is a Chiefs fan Join Date: Nov 2008 Casino cash: $1659546	Just bought some pork ribs at Sams. Planning on smoking those tomorrow. Mmmm.... __________________ "You know, they lay down with their ugly wives in front of their ugly children and just look at their loser lives and then they look at me and say, "I CAN'T PROCESS IT!" Well, no, and you never will. Stop trying. Just sit back and enjoy the show .... You know?" Carlos Irwin Estevez
Posts: 10,429