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Author Topic: Grillin' and Chillin'  (Read 92402 times)

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #492 on: January 23, 2016, 04:17:15 PM »

Quote from: ranier1315 on January 23, 2016, 01:35:56 PM
Thought you guys would like this video. It's posted on the FB page but I thought I would bring it here. The folks up in Harland KY still do things the old fashioned way. Makes me want a simpler life......

https://www.facebook.com/110855885595230/videos/1184445461569595/

Really enjoyed that video.
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Offline BeerIAm

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Re: Grillin' and Chillin'
« Reply #493 on: January 23, 2016, 06:17:26 PM »
About to pull some pork.  Fire in the egg went out twice last night.  Damn it was cold!




Sent from my iPhone using Tapatalk
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Dan
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Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #494 on: January 23, 2016, 07:30:32 PM »
^^^^ nice!
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Offline clark123456

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Re: Grillin' and Chillin'
« Reply #495 on: January 23, 2016, 10:01:49 PM »
I smoked a couple of chickens this morning (no pictures..it was chicken) and now I have two Boston butts underway...I'll check on them in the morning.

The chicken was very juicy, but not very smoke filled.  I think I'll do the next one without skin to see if I can get more smoke in the meat.

- Torg

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Clark
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Offline tcdawg

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Grillin' and Chillin'
« Reply #496 on: February 06, 2016, 05:42:38 PM »
14 pound brisket on the egg for a Super Bowl party. Long smoke for this big boy!!! Looking at 24 hours



6 hours in



10 hours

« Last Edit: February 06, 2016, 10:45:26 PM by tcdawg »
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Offline clark123456

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Re: Grillin' and Chillin'
« Reply #497 on: February 06, 2016, 07:48:29 PM »
That brisket looks hacked up...mine are usually pretty unscathed.  Did you do something special with that one? Is it just my old, bad eyes?

- Torg

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Clark
1998 TJ Sahara

Offline clark123456

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Re: Grillin' and Chillin'
« Reply #498 on: February 06, 2016, 07:48:44 PM »
Oh, and I'll see you at 4 pm

- Torg

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Clark
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Offline Raisinhead

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Re: Grillin' and Chillin'
« Reply #499 on: February 06, 2016, 07:56:29 PM »
Looks solid Tony!

I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice.
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Jay

Offline cru9

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Re: Grillin' and Chillin'
« Reply #500 on: February 06, 2016, 08:16:14 PM »
Brisket looks awesome Tony

Sorry Jay I don't like fish but am curious what you say after you eat it for the first time on the egg
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Bobby

Offline Mortalis5509

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Re: Grillin' and Chillin'
« Reply #501 on: February 06, 2016, 08:40:15 PM »
Quote from: Raisinhead on February 06, 2016, 07:56:29 PM
Looks solid Tony!

I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice.
Fish is good on the egg. For salmon I would do indirect for about a mid to mid well. Salmon and tuna are better if not we'll do e through out
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Go DAWGS

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Offline Raisinhead

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Re: Grillin' and Chillin'
« Reply #502 on: February 06, 2016, 09:52:07 PM »
It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.

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Jay

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #503 on: February 06, 2016, 10:24:23 PM »

Quote from: Raisinhead on February 06, 2016, 09:52:07 PM
It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.



Looks like it came out awesome. Perfect color
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