What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

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.

[Pablo]

KCU are you using Italian sausage for the wrap? I tend to use breakfast sausage for everything; I will use Italian every now and then but if I'm gonna go that route I want a spicy Italian most of the time.

[KCUnited]

Originally Posted by Pablo

KCU are you using Italian sausage for the wrap? I tend to use breakfast sausage for everything; I will use Italian every now and then but if I'm gonna go that route I want a spicy Italian most of the time.

Yep I go with Italian sausage for my wraps. Unfortunately just regs since the wife is spice adverse, otherwise I'd go spicy Italian. I like breakfast but feel it can sometimes be too savory and overpowering

Not sure if they're still around but Mendolia was my go-to in KC over Scimeca's, but both are really good. I'm sure there's new producer yall have there now though that may be better options

[displacedinMN]

A little off topic.

Anyone have any expericence with the ninja flex flame?
Cant find one set up in a store and just dont want to order it blindly.

https://www.homedepot.com/p/NINJA-Fl...G302/332426720


Found this

https://www.youtube.com/watch?v=K32gPW2wjKY

[cabletech94]

Originally Posted by kcpasco

Any tips on how to get the corners of a blackstone seasoned. The temps just don’t get hot enough.

while i will admit im no expert, i always start with bacon. i don't know what it is, but the bacon has seemed to season my 'stone almost to perfection.

also sliced or diced onions either before, or with said bacon, generally has gotten mine done.

also, try starting with temp at full blast and close the lid. having that bacon fat in there should help out.

i don't have the link, but im sure the official blackstone website has the specifics. that's where i started.

good luck!!

[srvy]

Originally Posted by GloryDayz

I was talking to a dude cooking at American Fire's (the owner is a friend) deal yesterday here in Lees Summit and he says, since these are pure charcoal, sometimes he mixes them with fruit tree pellets to sweeter smoke. Evidently they're made from hickory, so that's covered, but for a sweeter smoke you'd need to either not use them, use a tube, or blend some pellets of other woods in with them. But like you, I'm goingt o give them a try..

Yep thats how I was thinking smoke tube with a mix of the charcoal pellet and maybe apple wood or cherry chips.

[srvy]

Five weeks ago, when it was still cool out I cold-smoked various cheeses. I was going to taste it after 2 weeks in the garage fridge. Somehow I forgot about them till today, I was leery, fearing green mold but i vacuum packed them all were fine. Man, oh man, this is good stuff. The Tillamook extra sharp cheddar and Pepper jack is the best. Even Best Choice cheddar, colbyjack, white cheddar, and farmer's cheese are excellent.

I just put the smoke tube in a Weber kettle at the bottom, lit it till smoke was rolling. Put the cheeses on the upper grate, and vent the top half open. I went till the tube burned all the pellets and wood chips. A little over 3 hours. Then sealed up, put them in the fridge, and forgot them.

Shockingly good, I made my meal cheeses, salame, and pepperoni with some cherry tomatoes. This stuff isn't going to last long. I wish I'd smoked more as they say it's best to do when temps are 60 or less.


Makes me think now about adding on a Recteq smokebox to my Bull.

[tredadda]

Originally Posted by GloryDayz

I was talking to a dude cooking at American Fire's (the owner is a friend) deal yesterday here in Lees Summit and he says, since these are pure charcoal, sometimes he mixes them with fruit tree pellets to sweeter smoke. Evidently they're made from hickory, so that's covered, but for a sweeter smoke you'd need to either not use them, use a tube, or blend some pellets of other woods in with them. But like you, I'm goingt o give them a try..

That sounds like an amazing combo.

[BryanBusby]

Originally Posted by GloryDayz

I was talking to a dude cooking at American Fire's (the owner is a friend) deal yesterday here in Lees Summit and he says, since these are pure charcoal, sometimes he mixes them with fruit tree pellets to sweeter smoke. Evidently they're made from hickory, so that's covered, but for a sweeter smoke you'd need to either not use them, use a tube, or blend some pellets of other woods in with them. But like you, I'm goingt o give them a try..

Been meaning to stop by there some day when I'm not ****ing lazy.