Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: tcdawg on December 15, 2013, 09:57:06 AM
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What do you cook? Do you grill or smoke? Lets post up our weekend creations.
If you have an outdoor kitchen let's see that too!
I'll start:
This Sunday I wanted to smoke a chicken. I love them in my Big Green Egg.
Friday night, mix up a brine and let the bird soak for 24 hours
(http://img.tapatalk.com/d/13/12/15/ha2y4aja.jpg)
Saturday night I pull it out of the brine and let it sit uncovered in the fridge overnight.
This morning I do a home made dry rub. It sits for about 4 or 5 hours in the fridge and then it will go on the Egg
(http://img.tapatalk.com/d/13/12/15/asevygub.jpg)
I'll post up an Egg pic this afternoon
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I've got some big deer backstraps I am going to marinating soon. MMMMMM....
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Damn that looks good! You gotta move up here closer //letseat//
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Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS. Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00
(http://i42.photobucket.com/albums/e329/mellis123/BBQ/WP_20131222_002.jpg) (http://s42.photobucket.com/user/mellis123/media/BBQ/WP_20131222_002.jpg.html)
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Mmmmmmmmmmmmm....
Off Grid Post
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Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS. Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00
(http://i42.photobucket.com/albums/e329/mellis123/BBQ/WP_20131222_002.jpg) (http://s42.photobucket.com/user/mellis123/media/BBQ/WP_20131222_002.jpg.html)
Nice!!
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I have ribs on the smoker today.
Dry rubbed yesterday, refrigerated over night.
2-2-1 method. 2 hours on the smoker, 2 hours wrapped in foil, last hour back on the smoker to crisp up a little. About 250 degrees.
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(http://img.tapatalk.com/d/13/12/23/setu3a3a.jpg)
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Just had a couple of flanks that were well marinated and cross sliced. Yum.
Sent off camber
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Looks great Tony! Do you ever spatchcock a whole chicken on your Egg?
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Looks great Tony! Do you ever spatchcock a whole chicken on your Egg?
I do. Cuts cook time down quite a bit. Super good.
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Beer can chicken on the egg is delicious.
Spatchcock?
Sent off camber
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Spatchcock?
You cut the butt bone out and lay if flat.
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Spatchcock?
You cut the butt bone out and lay if flat.
Yep... And as a direct cook. I do have this, though, which raises the grid a couple inches above the felt line. Awesome accessory.
http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
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I bought a pork butt to do tomorrow for Christmas Eve dinner! I did one a while back and didn't have the fat cap positioned right so it wasn't great.
Any tips?
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Jc, are you planning to smoke your butt?
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Planning 225 degrees low and slow.
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I bought a pork butt to do tomorrow for Christmas Eve dinner! I did one a while back and didn't have the fat cap positioned right so it wasn't great.
Any tips?
Dry rub it tonight, wrap in Saran Wrap, refrigerate over night. Google some rubs and pick one that sounds good.
Let it sit out for 30 minutes before you put it on the smoker.
Fat side up
225 to 250, no hotter, 1.5 to 2 hours per pound.
Internal temp of 195, good to go
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Sometimes smoking meat for many hours can dry it out. Consider smoking it for several hours and then wrapping it in aluminum and finish it in the oven until the internal temperature is reached.
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Good stuff, Tony. Appreciate it!
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The pork butt turned out incredible yesterday! Like any normal red-blooded American man, I only followed about half the advice I got... //letseat//
I put the rub on the night before as Tony recommended. But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.
Got the Egg stabilized at 250, and filled the drip pan with red wine. I tossed in 4-5 good size chunks of Apple wood. It wound up taking 7.5 hours for a ~5 pound piece of meat. Amazingly, the temperature of the Egg didn't move a degree the entire time!
Check out the smoke ring! //SLAMIN//
(http://i1197.photobucket.com/albums/aa431/jaredc79/photo1.jpg)
(http://i1197.photobucket.com/albums/aa431/jaredc79/photo2.jpg)
(http://i1197.photobucket.com/albums/aa431/jaredc79/photo3.jpg)
(http://i1197.photobucket.com/albums/aa431/jaredc79/photo4.jpg)
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Man that looks good! You are now a hero in your own home.
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Food for 15, probably could have ran 30 through and had left overs.
(http://img.tapatalk.com/d/13/12/27/2usu4eqa.jpg)
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Fresh home fried shrimp, crab cakes, and pasta tonight.
(http://img.tapatalk.com/d/13/12/27/yma8u3ub.jpg)
Sent off camber
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Tony, Hayden needs another deer to experiment on.
Off Grid Post
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I have a new dehydrator that needs some deer meat in it
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If I get one more, I will bring it and we can do some!
Off Grid Post
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Are you making jerky with it?
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Superbowl is coming up. Last few years we have gone to a party and brought Brisket...it's now a staple.
I'll be updating the Brisket cook on Saturday and Sunday. Saturday the Brisket will get dry rubbed and wrapped to chill in the Fridge for 12 hours. Sunday the Brisket will go on real early in the morning and smoke for about 12 hours.
Pics and rub recipe to come...
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Egg? Smoking plate?
Sent off camber
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Egg? Smoking plate?
Sent off camber
Big Green Egg
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I am listening master chef Tony. My new egg awaits me at the lake.
Sent off camber
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If you don't like this sandwhich you are un damn american...
its a long video, but worth it
https://www.youtube.com/watch?v=5g8UXtSsVeQ
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If you don't like this sandwhich you are un damn american...
its a long video, but worth it
https://www.youtube.com/watch?v=5g8UXtSsVeQ
Dang!
Those guys have some serious recipes. Great narration.
Baby Back Ribs in Pineapple Whiskey Sauce
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If you don't like this sandwhich you are un damn american...
its a long video, but worth it
https://www.youtube.com/watch?v=5g8UXtSsVeQ
Man, that's awesome. Going to have to share this with a friend.
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I'd could eat 1/2 of one! //SLAMIN// //LIKEBUTTON//
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That would be awesome to have at Windrock. I wish we had a camp cook for that trip...who would make those for dinner one night.
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I think you just volunteered Clark.
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I think you just volunteered Clark.
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Hmm, if I'm broken down for a day waiting in parts, then I'll attempt to be camp cook that day.
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Cooked a 12 hour Brisket on the Egg last Sunday, freaking melt in your mouth.
This Sunday it will be pulled pork for about 10 that are coming over to the new house. Low and slow Boston Butt, 11 pounds that will smoke for anywhere between 16 to 22 hours.
Nice fresh Butt from the butcher
(http://img.tapatalk.com/d/14/07/19/mudajagu.jpg)
Rubbed down with my special dry rub
(http://img.tapatalk.com/d/14/07/19/vare4epe.jpg)
Wrapped to chill in the fridge until tomorrow evening
(http://img.tapatalk.com/d/14/07/19/dutegara.jpg)
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Mmmmmmmm!
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Whens supper!!!
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Not mine but looks tasty. Gator eating a chicken wrapped in bacon style.
I(http://img.tapatalk.com/d/14/07/22/usa7ahu7.jpg)
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I forgot to post pics of the final product from this last weekend. An 11.5 pound Boston Butt, was on the smoker for 22 hours!
(http://i68.photobucket.com/albums/i32/TChaap/535AA0C0-75F5-4C78-BF58-5C566DB9740A_zpsm2zpjh9q.jpg)
Also did some venison sausauge and a friend brought over a smoked Amberjack fishhead. The throat and cheek meat is killer
(http://i68.photobucket.com/albums/i32/TChaap/17C18AA0-D0BF-4CE0-A662-BB0494EF79C8_zpsk42j6kzi.jpg)
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Tony I did 2 for 14 hours at 250. They fell completely apart trying to get them off. Yours doesn't look tied either. What temp did you run?
Do you have the fan/temp management add on? Adjustable Rig?
I bought the egg thermometer that has the inside temp and the meat probe with remote alarm. It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset. The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.
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I'm not a fan if the fish head, everything else looks strong to quite strong.
Anyone cooked on one of these? A buddy of mine at work just got one and it sounds pretty sweet. I'm still sold on the egg. http://www.louisiana-grills.com/ (http://www.louisiana-grills.com/)
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Do you have the fan/temp management add on? Adjustable Rig?
I've got the Adjustable Rig on mine and it's great.
You can get the grate literally on top of the coals or to about 3" above the felt line (and in between). It's high enough to do some cooks direct that would have otherwise been indirect. So it gives you new options.
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Tony I did 2 for 14 hours at 250. They fell completely apart trying to get them off. Yours doesn't look tied either. What temp did you run?
For a pork shoulder or Boston Butt I try to keep the smoker temp at 225 and allow it to move between 220 and 240. I want an internal temp on the Butt of 195. I don't tie it up, never had one fall apart on me but they are extremely tender, very easy to pull apart.
Do you have the fan/temp management add on? Adjustable Rig?
I don't have a temp management system, I like to do it myself. I do have a dual probe thermoter that gives me my grill temp and internal meat temp. It has a wireless unit that comes in the house with me.
I bought the egg thermometer that has the inside temp and the meat probe with remote alarm. It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset. The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.
What happens on a long smoke is that the mound of charcoal burns out to the outside and, even though you may have enough charcoal in there, it looses some of its heat and needs more air. I had to do the same thing this weekend about 6am Sunday, added more charcoal as well.
Your dome thermometer should show a higher temp than your grill temp...heat rises. You may have had your grill thermometer real close to the one of the openings on the placesetter where all the hot air is coming around the placesetter, up to the dome and then circulating.
Have you ever calibrated your dome thermometer, if not google how to do it. The BGE dome thermometers are not the greatest.
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Thanks Tony.
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Do you have the fan/temp management add on? Adjustable Rig?
I've got the Adjustable Rig on mine and it's great.
You can get the grate literally on top of the coals or to about 3" above the felt line (and in between). It's high enough to do some cooks direct that would have otherwise been indirect. So it gives you new options.
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I just ordered the adjustable rig with all the goodies. I have been wanting it and forgot about it. Thanks Jared for reminding me.
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Here we go....
(http://img.tapatalk.com/d/14/07/26/zeje8e7e.jpg)
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20 hours. Time to wrap and rest.
(http://img.tapatalk.com/d/14/07/26/ju9a4a9e.jpg)
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Nice work Doug!
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Under blankets now. They are mush. Can't wait to pull them at noon.
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I've got a large Prime Rib for the Egg this weekend. Hope it comes out like this:
(http://www.primesteakhouses.com/gfx/mast-prime-rib.jpg)
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I've got a large Prime Rib for the Egg this weekend. Hope it comes out like this:
(http://www.primesteakhouses.com/gfx/mast-prime-rib.jpg)
never cooked a prime rib. Let me know how you do it and how it comes out.
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Geese... I wish I could afford to eat like you guys...
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Some additions to the rub but like this
Rare in the center.
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Things went a little sideways tonight. Unplanned but food was provided and I had help cooking.
Shrimp
(http://tapatalk.imageshack.com/v2/14/08/29/ac9a232788d8da9741d40b56fdd70e57.jpg)
Quail
(http://tapatalk.imageshack.com/v2/14/08/29/8357b9882eb48a109fb8c92c498ec93d.jpg)
Legs
(http://tapatalk.imageshack.com/v2/14/08/29/b16ee8c1b20fed8321a0f041c097f5c4.jpg)
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Preparing the meat for tomorrows cooking.
Let drip in fridge for 12 hours while covered with a towel.
(http://tapatalk.imageshack.com/v2/14/08/31/5a4a7b81eb43e4435d43b9fcda62bfd3.jpg)
Rubbed ends with butter and rest with olive oil. Coated with custom rub.
(http://tapatalk.imageshack.com/v2/14/08/31/811b292e058a63f9adb3c178b2e01849.jpg)
Going in fridge til 7am, then sit out until room temp, then on to the egg.
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What time should we show up?
Oh, also wanted to make sure you have enough food for the entire club ;)
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We sold out of prime rib in advance for tomorrow. Still have PB&J available.
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Still have PB&J available.
If it's going on the Egg I might still be interested! :-)
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Cooked 3 racks of ribs on cousins egg tonight. They didn't get fall of like I like them but were tasty.
I prefer to cook them on my smoker and until you can't pick them up.
Some folks cut and boil them and then sauce them on the grill to get them crispy
Anybody have a great rib recipe
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Cooked 3 racks of ribs on cousins egg tonight. They didn't get fall of like I like them but were tasty.
I prefer to cook them on my smoker and until you can't pick them up.
Some folks cut and boil them and then sauce them on the grill to get them crispy
Anybody have a great rib recipe
If you are cooking them until they fall apart they are way over cooked. All good if you like them that way though.
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Ribs
I'm a 3-2-1 guy
Smoker at 225 to 235
Dry rub the ribs
Ribs on the smoker for 3 hours
Foil the ribs and back on the smoker for 2 hours
Un-foil the ribs and put them back on the smoker for the last hour.
Works like a charm
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6 hours, wow. We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.
Prime Rib is on the egg
(http://tapatalk.imageshack.com/v2/14/09/01/a82380774081b31590d78ab8c6d8208e.jpg)
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6 hours, wow. We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.
Prime Rib is on the egg
(http://tapatalk.imageshack.com/v2/14/09/01/a82380774081b31590d78ab8c6d8208e.jpg)
m
If you cooked ribs in 1.5 hours you are cooking them too hot
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We were really hungry and forgot to cook lol
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OMG. Will be doing this again.
(http://tapatalk.imageshack.com/v2/14/09/01/df110867423a91a5b443be503ddf1a23.jpg)
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Smoking a Boston Butt for a Falcons/Saints party tomorrow!
12 hours dry rubbed
(http://tapatalk.imageshack.com/v2/14/09/06/ba86405335a077db2cb75808321b7af9.jpg)
On at 225 for a nice slow, all day smoke. Saints fans won't deserve it
(http://tapatalk.imageshack.com/v2/14/09/06/d0b265039b4dc5dd4d81c21d8a489853.jpg)
Extra credit, in working on an outdoor kitchen just 15 feet from the smell of the Egg, brutal
(http://tapatalk.imageshack.com/v2/14/09/06/0a9cfead2f3a254f4da606a12034b861.jpg)
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Awesome! First cook with the Adjustable Rig?
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Awesome! First cook with the Adjustable Rig?
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Yes it is
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Toss some red wine in the drip pan... Yum!
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Toss some red wine in the drip pan... Yum!
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Great idea Boss
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(http://tapatalk.imageshack.com/v2/14/09/06/b7ba7287b5aeaafe6f99de8432a5f049.jpg)
Makers Mark homemade sauce. I may share the recipe....
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(http://tapatalk.imageshack.com/v2/14/09/06/b7ba7287b5aeaafe6f99de8432a5f049.jpg)
Makers Mark homemade sauce. I may share the recipe....
I make it a day ahead of time. After it cools down I put it in the blender and purée it then refrigerate over night. So good
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Unbelievable....
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Unbelievable....
Yes it was very good!!
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Bought a used egg tonight...Yeah buddy
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Bought a used egg tonight...Yeah buddy
Nice! Just the egg or stand and all
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(http://tapatalk.imageshack.com/v2/14/09/18/12d9666d49ece008fb3b46c0590fa1bd.jpg)
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Nice find! Plans for the inaugural grill?
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Sweet!
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(http://tapatalk.imageshack.com/v2/14/09/18/12d9666d49ece008fb3b46c0590fa1bd.jpg)
I see a rib rack down there...get to smokin some baby backs!!!
Nice pick up!
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So much learning to do
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You are going to love it. I can't wait to do another prime rib.
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So much learning to do
You learned my friend!!!
Damn good ribs!
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So much learning to do
You learned my friend!!!
Damn good ribs!
Thanks man
[attachment deleted by admin - older than 465 days]
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Yes the look great and tasted awesome.
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So much learning to do
You learned my friend!!!
Damn good ribs!
Thanks man
BTW that sauce recipe is not to be shared w just anyone.
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So much learning to do
You learned my friend!!!
Damn good ribs!
Thanks man
BTW that sauce recipe is not to be shared w just anyone.
No worries
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My latest project has come to fruition...new outdoor kitchen where the BBQ magic will happen.
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/CB120080-9981-4C8B-AEA5-B82F150DE01F_zps9npbtrrv.jpg)
started with this:
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/57413D98-1D57-488A-B6A1-1BE802531F15_zpsudqlavlu.jpg)
did this:
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/8840A15B-211E-403D-9C7B-F2496DFFE6B3_zpslurcvsqj.jpg)
some of this:
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/B7416331-14E8-46C1-AFCF-C1D5D7A6A4D6_zpswqxiuaih.jpg)
this was a long weekend:
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/3E86C805-4807-42BE-9FF6-6F6535FB3CBA_zpshlqx23zm.jpg)
did the backsplash yesterday for the finishing touch.
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/DEBE7693-8FB4-4F98-A67D-D4FC52A81E80_zpslclcque6.jpg)
and my Egg likes to watch GameDay...
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/221FBD6B-0872-40CE-A75B-0034DF84B73F_zpslzmf15fu.jpg)
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Looks awesome!
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Nice job Tony! Did you do everything?
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Nice job Tony! Did you do everything?
I did all the kitchen build. I contracted the concrete and roof work.
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Freaking awesome job here!
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Very cool.
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Party at Tony's?
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im in
Party at Tony's?
I'm in!
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Looks insane man! Nice work
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Really nice work!
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Great setup Tony.
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//BEER//
Looks killer!
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//BEER//
Looks killer!
I'm cooking next weekend and plan to bring some over to the parents!
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//letseat// mmmm....food!
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Custom Egg Handle, the final touch
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/70A2F837-2AF4-4BFB-878D-603A13200528_zpsvbr3s1mb.jpg)
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Nice!
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//bling// It's all about the details huh...
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//bling// It's all about the details huh...
Pretty much so, yep
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Sweet!
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Got some good use out of the egg this weekend.
Pork tenderloins are great for the rides, but it's a different ballgame on the egg(http://tapatalk.imageshack.com/v2/14/10/26/b3ca6d674d56f701dbab28a0fb79fb6a.jpg)(http://tapatalk.imageshack.com/v2/14/10/26/50fc5f41062e85d786802ec3fec90c3e.jpg)
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Yum!!
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Football Saturday included another prime. Small one this time.
(http://tapatalk.imageshack.com/v2/14/11/17/c94d47967f6e0d1c867ce1f657f178aa.jpg)
(http://tapatalk.imageshack.com/v2/14/11/17/563bcfaec87e59a32ac0900510bf5c93.jpg)
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(http://tapatalk.imageshack.com/v2/14/11/17/e853d61c26cb70a183979a6bb60abc16.jpg)
(http://tapatalk.imageshack.com/v2/14/11/17/bc0b786cfc9435bf61ab7b6ab80e14f9.jpg)
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Thanksgiving Turducken is on the Egg.
(http://tapatalk.imageshack.com/v2/14/11/27/2627e3c6db594dadfa8153c286f1f9c2.jpg)
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I want to try turducken, sometime, but truth be known, I really only care about the duck portion of it!
That looks awesome!
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(http://tapatalk.imageshack.com/v2/14/11/27/994fc4c9185edb653ef9041f6a67e093.jpg)
On at 5:30, came off at 11. 300 degrees pit temp and cook until the internal temp is 165
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Got to love an EGG
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I am sadly away from my egg this thanksgiving and must eat dry oven cooked turkey.
Looks good Tony!
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(http://tapatalk.imageshack.com/v2/14/11/27/644281ef242f2ead66a0900dddd20b20.jpg)
Turkey #2
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Valerie has a leg of lamb in the oven. I'm not a turkey lover myself.
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At a friend's place until we head west... We spatchcocked a turkey on his Egg. Frozen chunks of herb butter shoved under the skin!
(http://tapatalk.imageshack.com/v2/14/11/27/077239b64a5e685500e589a0f8a1d54b.jpg)
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At a friend's place until we head west... We spatchcocked a turkey on his Egg. Frozen chunks of herb butter shoved under the skin!
(http://tapatalk.imageshack.com/v2/14/11/27/077239b64a5e685500e589a0f8a1d54b.jpg)
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Damn nice right there. I'm going to steal that frozen herb butter idea.
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The turducken all sliced up
(http://tapatalk.imageshack.com/v2/14/11/27/2fe6e3f7171e29d253554bf86b3c43a7.jpg)
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That's crazy!
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Which duck do you buy?
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Which duck do you buy?
Full size Turducken from Cajun Meat Company in Marietta. They make them fresh, very good.
They also have a turducken breast but I have never tried it.
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A great employee gifted me some fresh butcher shop aged ribeyes today... straight to the grill tonight.
(http://tapatalk.imageshack.com/v2/14/12/19/16e128255f7c3942e24b6e622466ddb8.jpg)
(http://tapatalk.imageshack.com/v2/14/12/19/4d3c6f24c2a3d9118e151e8d94dfa2a3.jpg)
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^^^Dougie does love his steaks
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Yum yum!
- Torg
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Just rubbed and coated and wrapped up a ribeye loin for prime rib tomorrow on a new to me medium Green Egg. Somebody needed a new large so I delivered it and set it up and picked up their old one.
Needed some maintenance, new felt, grid, plate setter, cap, and adjust nest stand and tighten everything, but now she is almost like new.
Also used a gift card and cash received for Christmas to pick up a Weber ep-330. I've had 3 grills at the lake over the last 10 years, but one weber at home, so I've been hoping to upgrade to one at the lake at some point. They last a long time.
I hope I'm set for many years to come with a Green Egg and a Weber at home and same at lake plus a 3 rack gas smoker.
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(http://tapatalk.imageshack.com/v2/14/12/31/a3fbabfbe8ff6401d7a4febbf0dfb117.jpg)
Bacon wrapped Shrimp!
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I also picked up a LooftLighter to light the egg in 90 seconds. Anyone else have one?
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I also picked up a LooftLighter to light the egg in 90 seconds. Anyone else have one?
Does the LoofLighter just warm the charcoal or does it actually ignite it?
Have you ever tried a MAP gas torch? I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.
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Red hot coals in 90 seconds in an area about 6x6". Can then blow the heat around and light a big area in 30 more seconds.
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That's freaking awesome!
- Torg
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Have you ever tried a MAP gas torch? I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.
I use a MAP torch, works like a charm. It does not impart any taste.
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(http://tapatalk.imageshack.com/v2/14/12/31/a3fbabfbe8ff6401d7a4febbf0dfb117.jpg)
Bacon wrapped Shrimp!
These were killer!
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Have you ever tried a MAP gas torch? I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.
I use a MAP torch, works like a charm. It does not impart any taste.
Consider me old school. :-). But I put a wadded piece of newspaper at the bottom of the charcoal. Then light and shove 2-3 more into the bottom vent. I like not needing any gadgets to light my egg!
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Have you ever tried a MAP gas torch? I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.
I use a MAP torch, works like a charm. It does not impart any taste.
Consider me old school. :-). But I put a wadded piece of newspaper at the bottom of the charcoal. Then light and shove 2-3 more into the bottom vent. I like not needing any gadgets to light my egg!
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Put some veggie oil on that paper and it will burn a bit longer and I have never experienced any unwanted flavors as a result.
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Nice tip there, Clark!
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More preparation.... mouth is watering
(http://tapatalk.imageshack.com/v2/15/01/01/c06df864207629ea6f2a1bde61b3dbea.jpg)
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Done. Amazing flavor, tender, juicy. I am liking the EGG Life lol.
(http://tapatalk.imageshack.com/v2/15/01/01/d8510039f6fcded2ca9349605e385325.jpg)
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Done. Amazing flavor, tender, juicy. I am liking the EGG Life lol.
(http://tapatalk.imageshack.com/v2/15/01/01/d8510039f6fcded2ca9349605e385325.jpg)
Egg Life FTW!
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(http://tapatalk.imageshack.com/v2/15/01/02/c13c6b92bc65d6b513872de2f522e742.jpg)
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(http://tapatalk.imageshack.com/v2/15/01/02/c13c6b92bc65d6b513872de2f522e742.jpg)
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Beautiful!
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We put some cubed steak, onions and celery in a Dutch oven a few days ago and cooked them down on the Egg. Then my wife made an awesome "cowboy" steak chili with it!
Chicken and sweet potatoes tonight. Not as fancy as Doug's unfortunately! :-)
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Looking good. How is it cooking in the snow?
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Gorgeous!
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Weather here is really awesome. The low humidity really does make the temps feel less extreme (hot and cold). It was 30 degrees here earlier. But the sun was out and I had on jeans and a long sleeve t shirt. Low 20's is fleece weather.
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Anyone seen or using this APP?
http://www.thepitpal.com/ (http://www.thepitpal.com/)
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Anyone seen or using this APP?
http://www.thepitpal.com/ (http://www.thepitpal.com/)
That's a new one on me.
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Brisket!!!!!
(http://tapatalk.imageshack.com/v2/15/01/10/fc0ad54d055346a3a1763809166906d0.jpg)
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Just told linda this morning to pick one up. How long and temp u do?
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Just told linda this morning to pick one up. How long and temp u do?
225 degrees for about 2.25 hours per pound. You want your internal temp to be at least 190 to 195. Fat side up
(http://tapatalk.imageshack.com/v2/15/01/10/3db99c7f9c8188b9ee59341336cefd5e.jpg)
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I have to have this for the lake and going out on the water all day:
https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=35
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Butt is on the egg
(http://tapatalk.imageshack.com/v2/15/01/24/29756f6b651e40d4dc4aaf3f5b417ab7.jpg)
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Prime Rib today before the game.
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Brisket
(http://tapatalk.imageshack.com/v2/15/02/01/05fae784e3158f2bb7b7810c685056ca.jpg)
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(http://tapatalk.imageshack.com/v2/15/02/01/d301a59b08b4c6021790e8146348646a.jpg)
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Ribs have been in for a few hours. Here is the before pic(http://tapatalk.imageshack.com/v2/15/02/01/1712b417c43b174a55748f65c43c5231.jpg)
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Yummy!
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I've got a couple of small pork butts on the egg. I'll post a pic once I open it up. But @BigPrince is going to win this contest....
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I've got a couple of small pork butts on the egg. I'll post a pic once I open it up. But @BigPrince is going to win this contest....
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Yup, very nice
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Pig grillin time! 60lbs of delicous.
(https://dl.dropboxusercontent.com/s/tsl3xn7uf5j7gwv/Photo%20Feb%2001%2C%202%2055%2031%20PM.jpg?dl=0)
Info in that box dude!!
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I have meat envy since seeing Don's setup...
(http://tapatalk.imageshack.com/v2/15/02/01/28a601ebd21a59beece789373ce5ef2c.jpg)
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Meat envy lol. Looks good.
I was so ready I forgot to take a photo until well after dinner. The prime rib was melt in your mouth. Left overs will be just as good for the fam as I head west. @jc79 and @Metro headed your way tomorrow before ca koh.
(http://tapatalk.imageshack.com/v2/15/02/01/85cf446e79e9e8a1cf3280ac4b312edb.jpg)
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(http://tapatalk.imageshack.com/v2/15/02/01/e8ee24fef2ff3a11852e169688a12b43.jpg)
Came out pretty damn good
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Looks like a good day for meat, guys!
Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.
(http://tapatalk.imageshack.com/v2/15/02/01/938a59a92dc128dfe9fb254669f1a8ed.jpg)
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That's cool. Do you cook it to 195 and let it rest?
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That's cool. Do you cook it to 195 and let it rest?
Yep. I didn't have time to let it rest more than about 20 minutes tonight. It was very hot still when I shredded it. I cut it up into fist size chunks before doing this.
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Looks like a good day for meat, guys!
Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.
(http://tapatalk.imageshack.com/v2/15/02/01/938a59a92dc128dfe9fb254669f1a8ed.jpg)
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I'll give that a try. Pretty cool
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It's spring, get your cook on!!!
Ribs today
(http://tapatalk.imageshack.com/v2/15/03/22/2a100ef43257590e34c7f62148fb0587.jpg)
(http://tapatalk.imageshack.com/v2/15/03/22/307c640cb91ac886f97bbb904b68c731.jpg)
Pork Candy rub on half and a proprietary TCdawg rub on the other half. 5 hours or so to glory.
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1st butt under the new roof over the back porch at the lake.
(http://images.tapatalk-cdn.com/15/04/10/bca089bcaaadd4d8a74ae11efdd33e07.jpg)
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1st butt under the new roof over the back porch at the lake.
(http://images.tapatalk-cdn.com/15/04/10/bca089bcaaadd4d8a74ae11efdd33e07.jpg)
Covered porch cooking is the best!!!
Raining out, porch don't care!!!
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Stuffed pork chops. Damn they were good.
(http://images.tapatalk-cdn.com/15/04/17/57d29bb625c2506a6b5cf59c084778da.jpg)
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Nice. What'd you stuff in there?
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No bacon wrap? Lol
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Nice. What'd you stuff in there?
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An herb, butter, bread crumb mix. Super tasty
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No bacon wrap? Lol
I didn't have any bacon, I was a little ticked off about that.
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No bacon wrap? Lol
I didn't have any bacon, I was a little ticked off about that.
Did you also not have car keys, $3 and directions to the store?? //LMAO//
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Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
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No bacon wrap? Lol
I didn't have any bacon, I was a little ticked off about that.
Did you also not have car keys, $3 and directions to the store?? //LMAO//
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Been awhile since you bought bacon?
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Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
Good stuff
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Very excited to finally get a grill back in the household. It's been almost a year. Getting ready to grill here in a few minutes
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No bacon wrap? Lol
I didn't have any bacon, I was a little ticked off about that.
Did you also not have car keys, $3 and directions to the store?? //LMAO//
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I had all that...just didn't the gumption to make it happen
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Very excited to finally get a grill back in the household. It's been almost a year. Getting ready to grill here in a few minutes
Pics or GTFO
Edit: pics of meat. No veggies or tofu
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Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
Nice dude! That's my kind of gift. (Other than beer or Jeep parts)
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Some burgers on the grill
(http://images.tapatalk-cdn.com/15/04/20/e5189e5a588139d74e7dc1c13cc1090d.jpg)
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Haha it took me a sec to realize you weren't cooking up some beef doughnuts.
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Haha it took me a sec to realize you weren't cooking up some beef doughnuts.
Yeah I was wondering why the cheese all melted through...
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Some burgers on the grill
(http://images.tapatalk-cdn.com/15/04/20/e5189e5a588139d74e7dc1c13cc1090d.jpg)
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That's a damn good IPA right there to go along w your meat donuts!
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That's a damn good IPA right there to go along w your meat donuts!
Agreed. It's amazing how the bitterness of the hops paired perfectly with the sweetness of the meat donuts
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Sat night was Cheese stuffed burgers, a special hamburger/sausage mix. Soo tasty
(http://images.tapatalk-cdn.com/15/04/26/761bf9f50277faa13239e055d4180fe9.jpg)
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Hell yeah!
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A friend of mine apparently made burgers to fit inside hot dog buns. Ummm...
(http://images.tapatalk-cdn.com/15/04/26/95cf8ff2143cf89c9f7414f205f06728.jpg)
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A friend of mine apparently made burgers to fit inside hot dog buns. Ummm...
(http://images.tapatalk-cdn.com/15/04/26/95cf8ff2143cf89c9f7414f205f06728.jpg)
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That's wrong
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Last night was the neighborhood Sunday funday (after cleaning the jeep)
(2) 5lb briskets from SaltLick outside Austin, TX. Delish.
(https://dl.dropboxusercontent.com/s/5pzjyuzcyne3qny/photo%20apr%2026%2C%206%2043%2057%20pm.jpg?dl=0)
Did they send you those pre-cooked?
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Turdburgers!
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That brisket looks tasty.
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I picked them up in the airport on my way back from Austin so yes I cheated :). I heard they will ship overnight.
So you carried two fully cooked briskets onto the plane? Nicely done!
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I picked them up in the airport on my way back from Austin so yes I cheated :). I heard they will ship overnight.
So you carried two fully cooked briskets onto the plane? Nicely done!
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You damn sure don't check those bad boys and trust the airlines with them that's for sure!
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I may have to check out Eagle Creek bags. Any one in particular?
For the sake of staying on topic, last night I made a killer tenderloin stuffed with cream cheese and prosciutto but forgot to snap pics.
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Definitely going with a 4wheel for my next one. My travelpro has 4 years on it and has a busted handle.
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I may have to check out Eagle Creek bags. Any one in particular?
For the sake of staying on topic, last night I made a killer tenderloin stuffed with cream cheese and prosciutto but forgot to snap pics.
(http://images.tapatalk-cdn.com/15/04/29/fccd83e0387635897ec53fdb6c05f201.jpg)
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Whipped up a little tangy BBQ sauce for the Gatr picnic on Saturday. Home made goodness!!
(http://images.tapatalk-cdn.com/15/04/29/77aff21a30d26fece032b72afba88a62.jpg)
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Nice Tony. That looks good. Wish I was going this weekend so I could put this on my meat.
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Wait no. Not my meat. I mean your meat.
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Dammit. That didn't sound good either. Forget I said that too. I wish I was going to try your sauce.
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Dammit. That didn't sound good either. Forget I said that too. I wish I was going to try your sauce.
Not sure the sauce comment is any better. //LMAO//
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Dammit. That didn't sound good either. Forget I said that too. I wish I was going to try your sauce.
Not sure the sauce comment is any better. //LMAO//
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oops yeah I see what you mean...gross
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Prime Rib on the egg....again
(http://images.tapatalk-cdn.com/15/05/02/f7c51f5622155ee22a5b91d075f59910.jpg)
(http://images.tapatalk-cdn.com/15/05/02/fddd78d6ea79637e25ed67f8fda3e247.jpg)
(http://images.tapatalk-cdn.com/15/05/02/ec3f7153208c964f16f11232b73f022b.jpg)
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Good day for the lake. What's inside the koozie??
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Soft drink. I don't have an adult beverage until all driving for the day is done, road or lake.
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Tacos Saco de Cerdo
Pulled pork tacos for taco Tuesday/cinco de mayo
Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good
(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
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Did you do the lime zest sour cream?
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Did you do the lime zest sour cream?
Totally forgot about that recipe. That stuff was so good. I'll make that on the next Taco Tuesday.
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Tacos Saco de Cerdo
Pulled pork tacos for taco Tuesday/cinco de mayo
Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good
(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
Damn everything about that picture looks good. I love me some tacos. I'm assuming the beer and margaritas were off to the side...
What size BGE do you have?
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Tacos Saco de Cerdo
Pulled pork tacos for taco Tuesday/cinco de mayo
Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good
(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
Damn everything about that picture looks good. I love me some tacos. I'm assuming the beer and margaritas were off to the side...
What size BGE do you have?
Large BGE
Yes, the pitcher of margaritas was out of the picture.
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Nice. I have a medium and wishing I had gone bigger.
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Drunk or Beer chicken on the BGE
(http://images.tapatalk-cdn.com/15/05/10/83f97d2798f66279f046cfee2a292786.jpg)
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Nice. I have a medium and wishing I had gone bigger.
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I have a large at the lake and a medium at home and I wish I had an extra large both places. Cousin has an extra large next door at the lake and it's the bomb. Never too small.
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Sauced
(http://images.tapatalk-cdn.com/15/05/10/0e675aff5fdbc6f7ac0dba0146179c5f.jpg)
(http://images.tapatalk-cdn.com/15/05/10/1961caae8b5f9d31becfeda671141b94.jpg)
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Mother's Day Ribs
(http://images.tapatalk-cdn.com/15/05/10/327438aaf96870099e00d4a62b2b2447.jpg)
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Nice!
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Teriyaki marinated chicken onion mushroom green pepper tomato kabobs on the Weber while frying some fresh french fries on the side burner to go with.
(http://images.tapatalk-cdn.com/15/05/16/95e1b1999fe46945c2a3d7dd780d0ce0.jpg)
(http://images.tapatalk-cdn.com/15/05/16/479735bab0698f12facb7fa2dca61bd8.jpg)
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On the weber? Lazy!! Haha
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Heck no the Weber has its place. Sear burner and incredible temperature control.
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Quesadillas... They're awesome on the egg!
(http://images.tapatalk-cdn.com/15/06/05/64b0b1db1cf2cf7691af24a960b531fb.jpg)
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Quesadillas... They're awesome on the egg!
(http://images.tapatalk-cdn.com/15/06/05/64b0b1db1cf2cf7691af24a960b531fb.jpg)
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Nice! Never thought of that, I'll be making those within the week.
That's all my new dog eats, she's Mexican
(http://images.tapatalk-cdn.com/15/06/05/24d53fc42a12dfa35cd58ca32a2e2547.jpg)
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Cute dog!
We put the peppers, onions and sliced jalepeno in a Logde pan on the Egg before making the quesadillas.
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Taco Tuesday!!
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Taco Tuesday!!
That's what I was thinking
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Ribeyes medium rare seared on the egg, fresh squash out of our lake garden, and roasted potatoes. Stuffed!
(http://images.tapatalk-cdn.com/15/06/06/f11dd280dbefb9dd9dd90c71f74e49ca.jpg)
(http://images.tapatalk-cdn.com/15/06/06/f56196cd236d1a7690b10b68604289b0.jpg)
What's left lol
(http://images.tapatalk-cdn.com/15/06/06/f755bde2ce89088318e6ba6f181872ec.jpg)
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(http://images.tapatalk-cdn.com/15/06/07/d1363d660a21a48f0f56e5f4dd235b13.jpg)
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That's a shame
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The kids at my house that like theirs well done get cheaper cuts...or hot dogs
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Cooked my best batch of ribs yet. Falling off the bone, 3-2-1 method. Sprayed occasionally with half apple cider vinegar/half water.
(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
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Cooked my best batch of ribs yet. Falling off the bone, 3-2-1 method. Sprayed occasionally with half apple cider vinegar/half water.
(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
Those look damn good!
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Looks Awesome Jay!
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They were really good!!
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Cooked my best batch of ribs yet. Falling off the bone, 3-2-1 method. Sprayed occasionally with half apple cider vinegar/half water.
(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
When do you make them next and what time should we be there? ;-)
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Cooked my best batch of ribs yet. Falling off the bone, 3-2-1 method. Sprayed occasionally with half apple cider vinegar/half water.
(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
When do you make them next and what time should we be there? ;-)
Once I can get my patio poured and can't host a decent get together!! Then nobody can complain about the egg I won at CFR!!
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Cooked my best batch of ribs yet. Falling off the bone, 3-2-1 method. Sprayed occasionally with half apple cider vinegar/half water.
(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
When do you make them next and what time should we be there? ;-)
Once I can get my patio poured and can't host a decent get together!! Then nobody can complain about the egg I won at CFR!!
Bingo!!!
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Samples?
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A little pizza on the egg
(http://images.tapatalk-cdn.com/15/06/21/307873de8080fe0b0de5d93a08c30aea.jpg)
(http://images.tapatalk-cdn.com/15/06/21/8a6b6b6ff797a5f864254e9dbd97695c.jpg)
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Oh, that pizza......and everything else. I really gotta stop looking at this thread when I'm hungry.
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A little pizza on the egg
(http://images.tapatalk-cdn.com/15/06/21/307873de8080fe0b0de5d93a08c30aea.jpg)
(http://images.tapatalk-cdn.com/15/06/21/8a6b6b6ff797a5f864254e9dbd97695c.jpg)
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Very nice!
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Pizza looks awesome
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Lots of peeps coming over tonight so I have been cooking it up.
14 hour Butt.
(http://images.tapatalk-cdn.com/15/06/21/146e0617649181551de4b0e3162a2b72.jpg)
(http://images.tapatalk-cdn.com/15/06/21/57996bf223930bcdce604bbfd73e0ea2.jpg)
And I brined a chicken overnight and just pulled it off the egg.
(http://images.tapatalk-cdn.com/15/06/21/d455f320c0698e0a969aa065b3300e76.jpg)
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Damn! Mouth is watering.
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Looks great Tony, where's the bacon? //no//
I need the adjustable rack, what brand is that?
We cook our chickins standing up with a beer in them... that one looks tasty!
WE have a lot of cookin ahead for the 4th week.. ribs, 3 butts, and a prime rib.
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Looks great Tony, where's the bacon? //no//
I need the adjustable rack, what brand is that?
Jared needs to chime in w the name on that adjustable rack. He turned me on to it and I forget the brand...but it's super nice. Love it.
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Is this yours? @tcdawg
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 (http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226)
This would be handy:
http://ceramicgrillworks.com/product/large-2-tier-adjustable-swing-rack-system/ (http://ceramicgrillworks.com/product/large-2-tier-adjustable-swing-rack-system/)
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Pork butt after 23 hours, strong success(http://images.tapatalk-cdn.com/15/06/21/5917971f4232da30b65178c3afbc8b21.jpg)(http://images.tapatalk-cdn.com/15/06/21/bca04b440ed25195b7e501d20aa69596.jpg)
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Damn!
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Looks great Tony, where's the bacon? //no//
I need the adjustable rack, what brand is that?
Jared needs to chime in w the name on that adjustable rack. He turned me on to it and I forget the brand...but it's super nice. Love it.
The Adjustable Rig. Lots of options for racks, pizza stones, etc. definitely get the Spider rack. It positions a small grate right above the coals for super hot searing.
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Is this yours? @tcdawg
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 (http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226)
Yes, that's the one. Your google skills are on point as usual.
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Damn! I love pig butts and I cannot lie!
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My wife has gotten pretty damn good using the Egg in just a few weeks. Today she says two things that made me just smile. First "I think we're gonna need another Egg, one just isn't enough." And then "I'm going to put some bacon on the Egg."
(http://images.tapatalk-cdn.com/15/06/28/9dc32023a3c1ff7cb9221466c819eb30.jpg)
(http://images.tapatalk-cdn.com/15/06/28/cec86d7b9cf65d026b31bbf65b726c1a.jpg)
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^^^ that's awesome! Both parts
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My wife has gotten pretty damn good using the Egg in just a few weeks. Today she says two things that made me just smile. First "I think we're gonna need another Egg, one just isn't enough." And then "I'm going to put some bacon on the Egg."
(http://images.tapatalk-cdn.com/15/06/28/9dc32023a3c1ff7cb9221466c819eb30.jpg)
(http://images.tapatalk-cdn.com/15/06/28/cec86d7b9cf65d026b31bbf65b726c1a.jpg)
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She sure does know how to speak to a man. Keeper.
I know a guy who has two Eggs. He doesn't even use the second one. True story
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I know a guy who has two Eggs. He doesn't even use the second one. True story
What an idiot! I bet his wife tries to sell it every time he is traveling.
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I think he should donate it back to one of the organizers from the cool charity he one it at.
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Smoked yard bird. It's what's for dinner. First real meal on my acorn smoker (some of us can't win an "extra" green egg so we make do.
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Smoked yard bird. It's what's for dinner. First real meal on my acorn smoker (some of us can't win an "extra" green egg so we make do.
Smoking is smoking!
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Pretty Happy! Some of the most tender chicken I've ever had. The real fun is learning how to maintain the temp. I thought I had her settled down and the next thing I know she was at 400. The meat thermometer was the best investment ever made. It allowed me to know when the bird was done without opening the lid all the time to check. I tried posting pics but tapatalk didn't like me today.
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It's Monday, must be time for bacon
(http://images.tapatalk-cdn.com/15/06/29/a9c6fe96993c2dbd1736b596f450933e.jpg)
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It's Monday, must be time for bacon
(http://images.tapatalk-cdn.com/15/06/29/a9c6fe96993c2dbd1736b596f450933e.jpg)
never done that on the Egg. I need to try that!
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Someone's butt is about to get smoked. (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)
Sent from my iPhone using Tapatalk
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Someone's butt is about to get smoked. (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)
Sent from my iPhone using Tapatalk
I've got one on now too
(http://images.tapatalk-cdn.com/15/07/03/4e3c4254fea136ed3dcaa0ca5e608b51.jpg)
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Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)
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Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)
Damn nice right there!
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Someone's butt is about to get smoked. (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)
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I've got one on now too
(http://images.tapatalk-cdn.com/15/07/03/4e3c4254fea136ed3dcaa0ca5e608b51.jpg)
I'll join in on the Butts
(http://images.tapatalk-cdn.com/15/07/03/ea4e5263db2358f724ce76c3867c32c5.jpg)
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I love lookin at butts
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Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)
looks awesome
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Rubbed and marinated MONSTER butts are on the egg. 9 racks of ribs on the extra large.
(http://images.tapatalk-cdn.com/15/07/04/2506a9e108a4d9626792769509d40523.jpg)
(http://images.tapatalk-cdn.com/15/07/04/71b7962694eef07e555794bae8344b2b.jpg)
(http://images.tapatalk-cdn.com/15/07/04/c28a35df22e79bb4f4fcdc5be8b90dcc.jpg)
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Words you don't hear that often. This morning my wife says "man, your butt smells good..."
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Rubbed and marinated MONSTER butts are on the egg. 9 racks of ribs on the extra large.
(http://images.tapatalk-cdn.com/15/07/04/2506a9e108a4d9626792769509d40523.jpg)
(http://images.tapatalk-cdn.com/15/07/04/71b7962694eef07e555794bae8344b2b.jpg)
(http://images.tapatalk-cdn.com/15/07/04/c28a35df22e79bb4f4fcdc5be8b90dcc.jpg)
marinated? Nice. What did you marinate them in?
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Rub marination. Start with yellow mustard.
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(http://images.tapatalk-cdn.com/15/07/04/e1afbb4f0de8f7a97d046cb276ed1817.jpg)(http://images.tapatalk-cdn.com/15/07/04/c3b1f5c6f652753d3be113edbe0b2b25.jpg)
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(http://images.tapatalk-cdn.com/15/07/04/e1afbb4f0de8f7a97d046cb276ed1817.jpg)(http://images.tapatalk-cdn.com/15/07/04/c3b1f5c6f652753d3be113edbe0b2b25.jpg)
nice. You eat all that?
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Mine was killer. Two sauces as well. Makers Mark bourbon sauce and a Memphis style vinegar sauce
(http://images.tapatalk-cdn.com/15/07/05/e82455c9fed50fd2628320ee0fc0ca41.jpg)
(http://images.tapatalk-cdn.com/15/07/05/a25fcdab84acd158199d5d5f9a467661.jpg)
(http://images.tapatalk-cdn.com/15/07/05/b78d35217df4d89f82e7b938ac1c24a1.jpg)
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This is going to happen this weekend
http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624
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This is going to happen this weekend
http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624 (http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624)
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18#s of yum
(http://images.tapatalk-cdn.com/15/07/10/c1bd3b44e1e9e18c25b1bf94f4bc8b92.jpg)
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18#s of yum
(http://images.tapatalk-cdn.com/15/07/10/c1bd3b44e1e9e18c25b1bf94f4bc8b92.jpg)
What is that?
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Whole Ribeye
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Whole Ribeye
Very cool. I have never bought bought a full one like that. Do you carve it for steaks?
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When Kroger has them at $6.99 # we always grab a few.
Fresh cut steaks marinated and seared for medium rare served straight from the grill are awesome.
I've done them many ways.
Cut all in 3/4" and 1" steaks and freeze with a tight wrap
Cooked then whole for Prime Rib
Cut them in thirds for small family sized Prime Ribs
This time I cut 4 - 1" steaks about 16 oz each off for us and divided the remainder into 2 Prime Rib cuts about 7#s each. Cooking one of those today. It's rubbed with olive oil, coated with Montreals, wrapped and in fridge, coming out soon to return to room temperature.
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Meat prices are back down a lot now. Like gas, it's slow coming down.
Just got finished with 2 bushels of corn that came out of the field yesterday. This is about halfway. Sweet like candy. If you've never had it fresh like this, your missing out. Lots of quarts going in the freezer. Did 3 crates of peaches last weekend.
(http://images.tapatalk-cdn.com/15/07/11/134e68ca87fe80d3cb4402cf4ef37aa8.jpg)
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A couple years ago there was a dought which affected corn and grass. Those cattle are now coming to market as its about 2 years to market.
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Bout to go on the egg
(http://images.tapatalk-cdn.com/15/07/11/f4de310ba43158ed2f607a392dd9d2ad.jpg)
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More pics of the progress of my cousins home made grill(http://images.tapatalk-cdn.com/15/07/12/8ea7f22f8b4c7b8c72f1db568f0dc7c5.jpg)(http://images.tapatalk-cdn.com/15/07/12/55f56a6871b22b9f0b080e265e90deb4.jpg)(http://images.tapatalk-cdn.com/15/07/12/58e2e25969999ce43bf7913460996de6.jpg)(http://images.tapatalk-cdn.com/15/07/12/a5008bb5559bcf62a992cf9ee261eb87.jpg)
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Love some grilled chicken on the egg
(http://images.tapatalk-cdn.com/15/07/12/ff317a3478fd8472d0c7e3083696059b.jpg)
(http://images.tapatalk-cdn.com/15/07/12/f4da4e733179104e0a6c191a518c3ea4.jpg)
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^^^looks awesome!!
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So yesterday we pulled out one of the thirds of the whole ribeye we froze a week ago and let it thaw all day. In the fridge over night.
This morning I cut it into 1"+ steaks and put on adolfs, lawrys, Worcestershire, and a little bit of better than bullion.
Covered in fridge for 4 hours then out to close to room temp before grilling at 7pm.
Weber on high, sear 3 minutes, flip and lower to medium and cook 5 minutes, flip and cook 2. Medium rare juicy tender flavorful.
These steaks were huge! 6 of us only ate half of the meat. Sliced steak sandwiches on toasted buns w horsey tomorrow.
Served with horsey dill sauce, fresh creme corn, Vidalia onion casserole, steamed carrots, mashed sour cream potatoes, and followed with peach cobbler and breyers vanilla.
(http://images.tapatalk-cdn.com/15/07/18/67c06c97898dbe94f3aed69c62e4996a.jpg)
(http://images.tapatalk-cdn.com/15/07/18/36aeee1c87914ab35601abf985f566ef.jpg)
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I'm doing grilled salmon tomorrow. Kell marinated it in a citrus and Asian mixture tonight. She is doing couscous and some roasted tomatoes with feta. I don't know the full recipe...she's the master of that stuff. First time grilling in about a year.
- Torg
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I did another butt for family this weekend. Camping in MS, 23 people. Cooked a 9 pounder, homemade bbq sauce, potato roll sandwiches and hash brown casserole. Polished it all of successfully!!
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I'm doing grilled salmon tomorrow. Kell marinated it in a citrus and Asian mixture tonight. She is doing couscous and some roasted tomatoes with feta. I don't know the full recipe...she's the master of that stuff. First time grilling in about a year.
- Torg
Don't over cook the salmon. That marinade sounds good. See if she can give you the recipe for posting
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Ok, the salmon was damn awesome! You can get similar at long horns, which was Kell's inspiration.
Couscous, asparagus, feta, and balsamic roasted grape tomatoes make up the side dish. The asparagus was streamed in the microwave. She made a marinade of orange juice, dried jalapenos, and an island sauce (not Asian, bought at the store). The salmon marinated for 24ish hours of in the fridge.
Kell made a very sweet glaze of orange juice, island sauce (think soy/teriyaki), and sugar, but it was not needed...over powering. The salmon was grilled to about medium-well for the thick pieces and well for the thin pieces. I got the grill to about 600° before turning down the temp to medium so it would sear.
This will stay in our "do again" list since it was awesome.
It wasn't until after I was enjoying it that she told me it was healthy. :)
- Torg
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Burgs and Dogs with guests
(http://images.tapatalk-cdn.com/15/07/24/f581901f00e07627a358613473a360c0.jpg)
(http://images.tapatalk-cdn.com/15/07/24/67c78b0b2bfce9cd2477813d8c99f81f.jpg)
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Grilled chicken, marinaded in lemon and olive oil, stuffed with goat cheese and prosciutto ham. Will be topped with lemon butter and mushrooms (http://images.tapatalk-cdn.com/15/07/26/c5a21d05fdb1e64db18d2eacbcf58073.jpg)
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^ yummy! I wish I planned ahead like that...tonight will not be something from the grill.
- Torg
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We had friends from auburn all weekend. Another butt Saturday, 4-cheese Mac and cheese from a thick cheesy rue Linda made was unreal. Better than the grilled cheese from jeep beach. Crispy oven potatoes with olive oil and onion soup mix, salad, stuffed Italian shells. I'm fattening up for the winter.
(http://images.tapatalk-cdn.com/15/07/26/f8772ee337ff737a45f009af78fcdc86.jpg)
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Saw this on 75 today. Dude just threw a rack of ribs on the grill. Now that's what I call grillin' and chillin'...
(http://images.tapatalk-cdn.com/15/08/09/66dc10294e3f0a5be48313e5f492717c.jpg)
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One advantage of business travel.
@tcdawg
(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)
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One advantage of business travel.
@tcdawg
(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)
You know what Taylor Swift said...
Why you gotta be so mean
Love the in and out
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GaTR Harlan crew will be eating this Thursday night!
(http://images.tapatalk-cdn.com/15/08/11/cab73fa4fe051dbcfa658bac6cba7dd4.jpg)
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Always a good time!! ^^^^
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One advantage of business travel.
@tcdawg
(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)
You know what Taylor Swift said...
Why you gotta be so mean
Love the in and out
How do you even know that song?
Animal Style FTW
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I bought a large geen egg last weekend when the local Ace had a demo. Got a great deal on a package set up.
Stand is in progress. Main structure is 2x4. On the right hand side of the stand will be a draw and cabinet for storage. The top and sides will be covered in ceader planks that will be sanded, stained, and sealed.
(http://i709.photobucket.com/albums/ww93/Tripp5509/20150816_142908.jpg) (http://s709.photobucket.com/user/Tripp5509/media/20150816_142908.jpg.html)
I was waiting on the stand to be built before use but its not done. Pulled a turkey out of the freezer I had because I wanted to use my new toy.
(http://i709.photobucket.com/albums/ww93/Tripp5509/20150823_095643.jpg) (http://s709.photobucket.com/user/Tripp5509/media/20150823_095643.jpg.html)
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Nice
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Sweet! Keep the temp low on the first few cooks.
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Sweet! Keep the temp low on the first few cooks.
Yea, been reading some. They under 300 degrees. Also found this accessory from the ceramic store about this deal that sits down in it to help sear steaks.
http://shop.ceramicgrillstore.com/pswoo2/
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Sweet! Keep the temp low on the first few cooks.
Yea, been reading some. They under 300 degrees. Also found this accessory from the ceramic store about this deal that sits down in it to help sear steaks.
http://shop.ceramicgrillstore.com/pswoo2/
Cool little piece right there
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I am a fan of the loof lighter too.
Picked these up off amazon for shredding meat. (http://images.tapatalk-cdn.com/15/08/23/d973bd6e5a5a3bd9101db3d5790306e1.jpg)
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I have the green egg version of those and use them to move meat and shread, pull, etc.
(http://images.tapatalk-cdn.com/15/08/23/67f70c9259346c6d8335c83d179310bf.jpg)
(http://images.tapatalk-cdn.com/15/08/23/0056adc26644d924f0db6e87cd5ac78c.jpg)
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I have the green egg version of those and use them to move meat and shread, pull, etc.
Are they awesome? Just got mine today.
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Add photos to previous post. They are probably the most used tool I have other than the damper stick
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Turn them over and they slide under anything on the egg
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I am a fan of the loof lighter too.
Picked these up off amazon for shredding meat. (http://images.tapatalk-cdn.com/15/08/23/d973bd6e5a5a3bd9101db3d5790306e1.jpg)
I got the looflighter 50% off when I got my egg.
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I got the looflighter 50% off when I got my egg.
Sweet!
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baby back ribs tonight on our el cheapo stand up smoker. I cant afford that ceramic hoopla..
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1976.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1976.jpg.html)
they were horrible. not really. they were the shit.
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1977.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1977.jpg.html)
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baby back ribs tonight on our el cheapo stand up smoker. I cant afford that ceramic hoopla..
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1976.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1976.jpg.html)
they were horrible. not really. they were the shit.
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1977.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1977.jpg.html)
It's not the cooker....it's the cook!! All about the technique. I your ribs were good, you got the technique down!
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BBQ Chicken, lots of chicken.
(http://images.tapatalk-cdn.com/15/08/29/d241d434598bc180767f72a85c51b3f9.jpg)
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Yum
(http://images.tapatalk-cdn.com/15/08/29/a6b07883ae227702f1536f8bae8577eb.jpg)
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^ like!
- Torg
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OMG
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OMG
/>
I know what we're having Saturday night!
Jk
- Torg
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How does that yolk stay liquid with all that cooking?
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How does that yolk stay liquid with all that cooking?
That is what concerned me about cooking it...you want the sausage cooked, but not the egg...I would screw that up for sure!
- Torg
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Cooked this Bac-O Burger from Heywood's yesterday. Was pretty good for a bacon meat burger! Also had some chedderwurst as well. I will get more...
(http://images.tapatalk-cdn.com/15/09/01/9fe8b60ddc259c41dbf0f7a0c7a6e3b8.jpg)
Sent from my iPhone using Tapatalk
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Tried a new grilling technique last night, turned out pretty incredible.
Reverse seared filet mignon. (Look up reverse searing if you haven't already). Kosher salt, fresh pepper, brushed with bacon grease during searing. Cooked to 134 degrees. My favorite part of reverse searing is that majority of the cut is cooked medium rare. As opposed to a small portion of the center. It's also easier to hit that target temp (http://images.tapatalk-cdn.com/15/09/06/02846515eb660d8acc3916f907673bf7.jpg)(http://images.tapatalk-cdn.com/15/09/06/810a9a72661b94340e14e80e578b566c.jpg)
Added bonus:
Reused the bacon and bacon grease this morning. (http://images.tapatalk-cdn.com/15/09/06/3f6565e738447bfe9df02d4f7e21a9e0.jpg)(http://images.tapatalk-cdn.com/15/09/06/c49ed36896dd3769ee3681cd9e8bdc55.jpg)
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Looks delicious!
That's how I do prime rib sometimes. Yum.
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Tried a new grilling technique last night, turned out pretty incredible.
Reverse seared filet mignon. (Look up reverse searing if you haven't already). Kosher salt, fresh pepper, brushed with bacon grease during searing. Cooked to 134 degrees. My favorite part of reverse searing is that majority of the cut is cooked medium rare. As opposed to a small portion of the center. It's also easier to hit that target temp (http://images.tapatalk-cdn.com/15/09/06/02846515eb660d8acc3916f907673bf7.jpg)(http://images.tapatalk-cdn.com/15/09/06/810a9a72661b94340e14e80e578b566c.jpg)
Added bonus:
Reused the bacon and bacon grease this morning. (http://images.tapatalk-cdn.com/15/09/06/3f6565e738447bfe9df02d4f7e21a9e0.jpg)(http://images.tapatalk-cdn.com/15/09/06/c49ed36896dd3769ee3681cd9e8bdc55.jpg)
Epic
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Yep. Reusing the bacon grease was a nice touch.
Sent from my iPhone using Tapatalk
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Turkey and pork loin on the egg at the lake
(http://images.tapatalk-cdn.com/15/09/06/39350c519287ccb37a3478b0e84e274c.jpg)
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Turkey and pork loin on the egg at the lake
(http://images.tapatalk-cdn.com/15/09/06/39350c519287ccb37a3478b0e84e274c.jpg)
which one is the turkey?
- Torg
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Looks more like you are boiling the turkey and pork.
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Porking the turkey?
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Super deal on claws
https://www.groupon.com/deals/gg-trend-matters-meat-shredding-claws
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I cooked absolutely nothing this weekend...I feel a little empty inside.
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(http://images.tapatalk-cdn.com/15/09/13/a6ca567a9e3351f21115e08cb83ac4e3.jpg)
Sent from my iPhone using Tapatalk
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I haven't cooked fish on the egg yet, any pro tips?
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This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.
I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good.
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Nice! I'll need to try it soon
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This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.
I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good.
Sent from my iPhone using Tapatalk
"soaked" plank is the operative word. First time I used planks I didn't know to soak them...big fire
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This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.
I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good.
Sent from my iPhone using Tapatalk
"soaked" plank is the operative word. First time I used planks I didn't know to soak them...big fire
bad Drunk Tony
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This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.
I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good.
Sent from my iPhone using Tapatalk
"soaked" plank is the operative word. First time I used planks I didn't know to soak them...big fire
bad Drunk Tony
Hahaha
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This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.
I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good.
Sent from my iPhone using Tapatalk
"soaked" plank is the operative word. First time I used planks I didn't know to soak them...big fire
bad Drunk Tony
Hahaha
True. Drunk Tony can be a plank burner and a cooler stealer
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4 racks of Baby Backs
Dry rubbed yesterday. Brown sugar glazed for the last hour.
(http://images.tapatalk-cdn.com/15/09/19/2e1960e2e6b08e7ceb08e4dceb4b22c9.jpg)
Fat Kid Mac and Cheese
(http://images.tapatalk-cdn.com/15/09/19/75b6b91a6f401a0421b4ab876ebe5165.jpg)
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Bring leftovers here
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Looks awesome
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Leftovers lol
Looks awesome Tony, that was my plan at the lake until Linda got sick. I'm doing my best as nurse. Chicken tortilla soup to open things up. I think i can smell those ribs.
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They were darn good. Maybe a touch tastier when we are hanging Half a Hundred on Spurrier.
(http://images.tapatalk-cdn.com/15/09/19/0c04d4fad8b31f07ed7cd09e3fc508ba.jpg)
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Good grill night for us too. Same steaks I made the other night, reverse sear, bacon grease, 135 degrees. Homemade bernaise. I always forget to take good pics. (http://images.tapatalk-cdn.com/15/09/19/d4bce9ef34752915cd4f716214884d9f.jpg)
Also, got some really cool stainless steel oyster shells. Charbroiled oysters and shrimp. Garlic, butter, shaved parmesan, and bread crumbs. Damn good meal. (http://images.tapatalk-cdn.com/15/09/19/0eb271e121c35decba2edae494c826b0.jpg)
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^^^ I want some of those. I'll be ordering.
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^^^ I want some of those. I'll be ordering.
http://sosshells.com/
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Smoked, thick cut pepper bacon, breakfast will be good today!!!!
(http://images.tapatalk-cdn.com/15/10/25/48212783a3a134c5180c134a872c2055.jpg)
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Yes, please!
Sent from my iPhone using Tapatalk
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Talked Beth into getting up at daylight Sat morning to go fishin with me.. kept the 4 best ones cooked em up that night, mmmm mm good
(http://i1096.photobucket.com/albums/g324/shiftmx47/LJ/IMG_20151024_191158847.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/LJ/IMG_20151024_191158847.jpg.html)
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Talked Beth into getting up at daylight Sat morning to go fishin with me.. kept the 4 best ones cooked em up that night, mmmm mm good
(http://i1096.photobucket.com/albums/g324/shiftmx47/LJ/IMG_20151024_191158847.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/LJ/IMG_20151024_191158847.jpg.html)
gooooood stuff right there
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Those are some nice sized fish!
@tcdawg - I still gotta try that bacon on the grill thing. In the morning, I'm usually not that pumped to go fire up the grill. Might have to start with BLTs for lunch or something.
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A little chedderwurst on the grill tonight. Need to try the jalapeño cheddar ones next.
(http://images.tapatalk-cdn.com/15/11/09/e45d7aa32d8d63dd95586562d4fbdf5d.jpg)
Sent from my iPhone using Tapatalk
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Amazon Sunday delivery is awesome.
New "pit" gloves showed up today.
(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)
(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)
Never had these type before but have wanted them forever.
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I bought a new, eh hem, "smoker" today. It isn't a BGE, so haters can start hatin'.
It's an electric smoker I got at Sam's Club. I was looking at the same brand (Masterbuilt) at Cabela's that had a model that was really cheap; it didn't have the features I wanted, so I started looking at the much more expensive option when a lady came up and started looking at it from the side. I told her I would move if she wanted to look at it closer and she stated she already owned one. So, I started quizzing her about cleaning it, quality of product, etc and she praised it, but admitted the favor is not as strong as her wood smokers. She did she paid less at Sam's Club, so I googled it and sure with it was cheaper and in stock.
She said she judged competitions...a real smoke nut. She started showing pictures of stuff she had smoked in it: eggs, Mac and cheese, beef ribs, chicken, pork shoulder, pork butt, etc. Her husband said you can use pecan shells instead of pecan wood, so I'll give that a shot once I get some shells.
I'm going to buy the attachment for cold smoking so I can do cheeses.
So, bottom line is I have a smoker that is for the lazy person. It will be a lot easier than my offset smoker, which is just a pain in but to use.
Wish me luck!
- Torg
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
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^^^no hating from me. That's awesome man. Intrigued by smoked Mac and cheese.
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I bought a new, eh hem, "smoker" today. It isn't a BGE, so haters can start hatin'.
It's an electric smoker I got at Sam's Club. I was looking at the same brand (Masterbuilt) at Cabela's that had a model that was really cheap; it didn't have the features I wanted, so I started looking at the much more expensive option when a lady came up and started looking at it from the side. I told her I would move if she wanted to look at it closer and she stated she already owned one. So, I started quizzing her about cleaning it, quality of product, etc and she praised it, but admitted the favor is not as strong as her wood smokers. She did she paid less at Sam's Club, so I googled it and sure with it was cheaper and in stock.
She said she judged competitions...a real smoke nut. She started showing pictures of stuff she had smoked in it: eggs, Mac and cheese, beef ribs, chicken, pork shoulder, pork butt, etc. Her husband said you can use pecan shells instead of pecan wood, so I'll give that a shot once I get some shells.
I'm going to buy the attachment for cold smoking so I can do cheeses.
So, bottom line is I have a smoker that is for the lazy person. It will be a lot easier than my offset smoker, which is just a pain in but to use.
Wish me luck!
- Torg
Pictures dammit. Sounds killer.
X2 in that smoked Mac and cheese.
Btw
Haters hate. Eaters say, "hell yes"
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
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Here's the link from Sam's. I'm away from it ATM, so no pictures of my particular smoker.
http://www.samsclub.com/sams/masterbuilt-smoker/prod15560335.ip?navAction=
- Torg
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
you guys and your bluetooth smokers and trips to Moab.. gahhhh
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
you guys and your bluetooth smokers and trips to Moab.. gahhhh
Wait until we Bluetooth cook whilst in Moab
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
you guys and your bluetooth smokers and trips to Moab.. gahhhh
Wait until we Bluetooth cook whilst in Moab
jus .. damn
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
you guys and your bluetooth smokers and trips to Moab.. gahhhh
Wait until we Bluetooth cook whilst in Moab
jus .. damn
your LJ would be great in Moab...get there so you can enjoy playing with Bluetooth smoking in Moab. The smoker may make the trip...will you?
- Torg
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Here's the link from Sam's. I'm away from it ATM, so no pictures of my particular smoker.
http://www.samsclub.com/sams/masterbuilt-smoker/prod15560335.ip?navAction=
- Torg
nice man. Will be interested to hear how you like this.
Sent from my iPhone using Tapatalk
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Oh yeah, it has Bluetooth so I can control it from my phone.
- Torg
no Wifi do you can adjust from the pub?
No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well
- Torg
you guys and your bluetooth smokers and trips to Moab.. gahhhh
Wait until we Bluetooth cook whilst in Moab
Yes! Smoker will make next trip. Will be ready when we come off the trail unless Don has food for every night.
We will let him make the group meal plan, but I also want meals at my favorites
Pasta Jays
Moab brewery,
Maybe a breakfast at Moab Diner
And I have to try a burger at Milts.
Dang good stuff.
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I really enjoyed NOT going out to dinner each night. I haven't locked down my travel path, but I'm strongly considering going through st Louis and grabbing those pizzas.
- Torg
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Pre-seasoning it:
(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
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Pre-seasoning it:
(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
wow...a lot of room in that bad boy. Very nice.
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Pre-seasoning it:
(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr
wow...a lot of room in that bad boy. Very nice.
ya...a butt goes on tomorrow, sometime.
- Torg
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Amazon Sunday delivery is awesome.
New "pit" gloves showed up today.
(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)
(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)
Never had these type before but have wanted them forever.
I just ordered a set...I found out really quickly that I need some gloves.
- Torg
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A must have for the smokers. The only thing I hate about mine is that they are ORANGE lol
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A must have for the smokers. The only thing I hate about mine is that they are ORANGE lol
I bet I have the same ones! Easy to find though.
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Do you guys wet mop your meat? If so, how often?
- Torg
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Do you guys wet mop your meat? If so, how often?
- Torg
Depends on my final product.
Dry ribs or butts I do not, I believe that smoked meat should be dry rubbed on the outside but don't misinterpret that as dry meat at all. It falls apart juicy!
I cook half time in the smoke for flavor and then wrap in foil for the 2nd half.
Wife does request bbq sauce on some items near the end...
I never inject either and hate liquid smoke
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Do you guys wet mop your meat? If so, how often?
- Torg
I do not. High maintenance.
Most that wet mop use the offset wood smokers that are a somewhat dry heat and the wet mop helps.
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5 day turkey marinade, it's in the bucket. It will get fried. Yes, it wrecked my beer fridge. Better be good damn good.
(http://images.tapatalk-cdn.com/15/11/24/2890960e644dc76e0f1167ef39d39233.jpg)
Dry rubbed brisket. It will get smoked.
(http://images.tapatalk-cdn.com/15/11/24/dc827be3bd76f1e3ca3dff513ce95762.jpg)
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Smoking cheddar and gouda today:
(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)
- Torg
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^^very cool
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I did smoked salmon last night to make a dip (chunky) for today...it was modeled after J Alexander's dip...and is awesome! Next up...smoked Mac and cheese...Kell is over this current obsession.
- Torg
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Smoking cheddar and gouda today:
(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)
- Torg
How did this cheese come out?
Was it what you call "cold" smoked? I have never tried it
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Smoking cheddar and gouda today:
(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)
- Torg
How did this cheese come out?
Was it what you call "cold" smoked? I have never tried it
it smells strong, so hopefully it is awesome. An "expert" stated it should be left to mellow for one to three weeks, but for tonight I'm just leaving it in a Ziploc bag, slightly open. I may eat some tomorrow, and vacuum seal the rest in small portions.
Yep, cold smoked with Apple wood chips. Even with the coolness of today I had to add a tray of ice.
This FAQ seems pretty solid: http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
- Torg
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I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.
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The smoked Mac and cheese was just, good. The layer of cheeses on top got some smoke, but the rest was just Mac and cheese. I won't be doing that again, but maybe for oven based I would use smoked cheese in it.
- Torg
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I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.
my smoker has an attachment to generate the smoke without adding too much heat.
There are plenty of forum posts of people who made their own smoke chamber and connect the regular smoker to the smoke chamber with ducting.
- Torg
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The smoked Mac and cheese was just, good. The layer of cheeses on top got some smoke, but the rest was just Mac and cheese. I won't be doing that again, but maybe for oven based I would use smoked cheese in it.
- Torg
I was hoping you'd be more excited about the smoked Mac and cheese. Dang.
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The smoked Mac and cheese was just, good. The layer of cheeses on top got some smoke, but the rest was just Mac and cheese. I won't be doing that again, but maybe for oven based I would use smoked cheese in it.
- Torg
I was hoping you'd be more excited about the smoked Mac and cheese. Dang.
yep, me too...completely let down.
- Torg
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The smoked cheese...another let down. The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar. The gouda did much better. I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.
- Torg
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The smoked cheese...another let down. The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar. The gouda did much better. I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.
- Torg
Bring some to Black Moose. I would love to try some
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The smoked cheese...another let down. The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar. The gouda did much better. I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.
- Torg
Bring some to Black Moose. I would love to try some
copy, captain
- Torg
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http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/ (http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/)
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http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/ (http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/)
Good article. I usually do 321, nice nuggets of info to try out
Edit: And now I am strongly craving ribs. Thanks
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So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey. One thing for sure, I am learning a ton about this smoking life.
All this time I have seen this thread and never read it. In the past few days I have "binge read" it.
There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...) They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.
One thing for sure, I'm looking forward to doing a 321 rack of ribs. Also, @tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.
(http://images.tapatalk-cdn.com/15/12/01/391239b99cd3357cbb3b2dd7385a95fc.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7a5e61dfcf67c992f9bcfb23f19d9d8.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7b5ce5f1d94df79d3c639db4cba20d1.jpg)(http://images.tapatalk-cdn.com/15/12/01/4320bdfe94f18a52ccd7fa4e866808f8.jpg)
Edit: added pics
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Nice! Welcome komando Kevin
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Nice work Kevin. Looking good. I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190. I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts). Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours. Got that process of a BGE forum and it's never failed me. The cool thing is though there's lots of ways to do it. You just have to find the one that you like best.
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Kevin, that is pretty awesome!
- Torg
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Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
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Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
now it is. Ask Tim about nicknames sticking around. Hell, ask Carl, he knows all about it, too.
- Torg
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Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
now it is. Ask Tim about nicknames sticking around. Hell, ask Carl, he knows all about it, too.
- Torg
Ok, Rainman can handle that... just be sure to remember my name in an emergency because I probably won't respond to you yelling some other besides AJ or Rainman.
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Here is a turkey I did this past weekend. It was tasty but a bit dry and today I realized why it was dry. I cooked to 140 instead of 120 before I covered it... Rookie mistake but it's all in fun.
(http://images.tapatalk-cdn.com/15/12/01/55422f54d65e6625786d77d5f9238535.jpg)(http://images.tapatalk-cdn.com/15/12/01/2b91f466ebcee89d57cb81bc21a0953a.jpg)
Sent from my iPhone 6 using Tapatalk
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When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.
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Nice work Kevin. Looking good. I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190. I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts). Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours. Got that process of a BGE forum and it's never failed me. The cool thing is though there's lots of ways to do it. You just have to find the one that you like best.
I usually cook my butts for about 20hrs. Usually 9lbs or so.
Trim overly thick or hard fat
Dry rub night before
225 temp indirect
Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)
I shoot for 197ish for internal temp
Foil wrap in cooler with towels to fill dead space. 30 min+
Make sure someone watched you pull the bone with two fingers for bragging rights :)
Also, another pro tip that I developed. I had to drive 4 hrs with a cooked butt. I threw the towels in the dryer first, placed in grizzly, still hot when I got there.
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Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
Sorry dude. I assumed your name was Kevin based on Doug's post! LOL! I will just have to go with that from now on as that's how I'll remember you.
Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)
Jay - what is the stall?
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Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
Sorry dude. I assumed your name was Kevin based on Doug's post! LOL! I will just have to go with that from now on as that's how I'll remember you.
Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)
Jay - what is the stall?
The internal temp steadily rises, then it just stops rising for hours. The meat is sweating, steam leaves the meat.
Article to follow. My favorite bbq site
http://amazingribs.com/tips_and_technique/the_stall.html (http://amazingribs.com/tips_and_technique/the_stall.html)
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So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey. One thing for sure, I am learning a ton about this smoking life.
All this time I have seen this thread and never read it. In the past few days I have "binge read" it.
There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...) They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.
One thing for sure, I'm looking forward to doing a 321 rack of ribs. Also, @tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.
(http://images.tapatalk-cdn.com/15/12/01/391239b99cd3357cbb3b2dd7385a95fc.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7a5e61dfcf67c992f9bcfb23f19d9d8.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7b5ce5f1d94df79d3c639db4cba20d1.jpg)(http://images.tapatalk-cdn.com/15/12/01/4320bdfe94f18a52ccd7fa4e866808f8.jpg)
Edit: added pics
I smoke my butts and brisket at 225
I don't personally smoke below 200
Jay gave you a good link, go there and learn up. Good stuff
And he gave you some good advice...If you are looking, you aren't cooking!!!! Keep the lid closed and trust in the smoke :)
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Amazon Prime special
http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2 (http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2)
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Amazon Prime special
http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2 (http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2)
I have those!
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
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When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.
No brine. I was "experimenting" with a wine based injection marinade recipe that I got form someone. He said he never brined a bird and never needs to... I will try again but with a brine. The only temp issue I had was I ran the temp on the bird uncovered to 140 instead of 120. I should have covered it at 120. The final temp of 170 was correct so maybe that is where I failed on that one.
Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
Sorry dude. I assumed your name was Kevin based on Doug's post! LOL! I will just have to go with that from now on as that's how I'll remember you.
Hey, just being remembered is pretty cool in my book.
@tcdawg
I try to never lift the lid. I use a remote internal thermometer just so I don't open it. The butts I have done have been pretty good and fairly easy.
smoke at 230
put on grill for 3 hrs and forget.
after 3 hrs put in a pan with apple juice, cover with foil and cook until internal of 205.
That's usually another 3-4 hours.
Then uncover, brush with sauce if wanted and snuff the fire. let it sit for 1 hour.
Pull from grill and pull it before it gets too cold.
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
Meet me at Jay's, bring beer....you will learn much
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Autocorrect Kevin!
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
Meet me at Jay's, bring beer....you will learn much
Let's do it.
Also, make this. (http://images.tapatalk-cdn.com/15/12/02/7809e3bd546a4d8b7008f669211158f6.jpg)
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.
- Torg
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.
- Torg
http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts (http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts)
How do they compare to the others?
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Also, you can cook on these ceramic grills without the smoke taste. There are a few factors that affect that.
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I use a gas Charbroil grill that needs to be replaced next year. I grill that basics and that's it. I still don't know how to cook something to a particular temperature but I guess good. I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time. I am never able to press down on the meat to figure out if it is rare, mr, m, etc.
My wife hates smoked meat and even meat grilled on a Green Egg. I'd like to get better at grilling and get an Egg type grill. I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.
Where do I start Yoda?
I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.
- Torg
http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts (http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts)
How do they compare to the others?
now they are just as good as any of them
Years ago they were not as good, the ceramic was very thin, they were also much less expensive. But all the new ones I have seen look real good and my friends that have them love them and they are not as cheaply priced as they used to be either.
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Okay, I'll load the Jeep up with beer. Say when
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Okay, I'll load the Jeep up with beer. Say when
Did someone say beer?
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AJ (Kevin?)... Run, don't walk, from the guy that said he never needs to brine a bird. We even brine boneless chicken breasts for 20 minutes. Makes a difference. On a whole bird it's a no brainer.
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Okay, I'll load the Jeep up with beer. Say when
Ribs appetizer, steaks entree, bacon wrapped jalapeño poppers to be healthy with veggies.
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Did someone say Kevin?
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AJ (Kevin?)... Run, don't walk, from the guy that said he never needs to brine a bird. We even brine boneless chicken breasts for 20 minutes. Makes a difference. On a whole bird it's a no brainer.
Sent from my iPhone using Tapatalk
Agree
Brines make a big difference in chicken and turkey
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Did someone say Kevin?
Kevin Bacon
He's always just 6 degrees away
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Did someone say AJ?
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bacon wrapped jalapeño poppers to be healthy with veggies.
you jackin my poppers ace?
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bacon wrapped jalapeño poppers to be healthy with veggies.
you jackin my poppers ace?
Come cook them
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Did someone say AJ?
No he said Kevin.
ok, so when is the smoking 101 class and who's place is it being held at? Do I need to load up my Kamado?
Hey... I have an idea. Lets do it at my house this weekend... you can also help me move all my furniture back into the house!
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bacon wrapped jalapeño poppers to be healthy with veggies.
you jackin my poppers ace?
Come cook them
id have to load that half broke coleman pos gas grill junker to do em.. n im tired.. and half lit.. sorry
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bacon wrapped jalapeño poppers to be healthy with veggies.
you jackin my poppers ace?
Come cook them
id have to load that half broke coleman pos gas grill junker to do em.. n im tired.. and half lit.. sorry
Not doing them tonight man!
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This thread needs to move over.
I tried something different, and damn it was good. Pork tenderloin stuffed with boudin and cream cheese, wrapped in bacon. (http://images.tapatalk-cdn.com/15/12/06/c6f949632ac87bc643a62035f90150d0.jpg)(http://images.tapatalk-cdn.com/15/12/06/f189cf5f242e80445c2debfc6d2747f9.jpg)(http://images.tapatalk-cdn.com/15/12/06/1325fadab2cd53b81b9ee11cf5b2e6d3.jpg)
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Looks awesome Jay
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That's look great Jay!
Sent from my iPhone 6 using Tapatalk
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Waiting to start start a walking food tour at Chelsea Market, NYC.
Food heaven!!!!
(http://images.tapatalk-cdn.com/15/12/07/ea483cb3dbca20c82883c65813a5cfe8.jpg)
(http://images.tapatalk-cdn.com/15/12/07/ee6f6e1eff9296d91ca5defafd852e8d.jpg)
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Waiting to start start a walking good tour at Chelsea Market, NYC.
Food heaven!!!!
(http://images.tapatalk-cdn.com/15/12/07/ea483cb3dbca20c82883c65813a5cfe8.jpg)
(http://images.tapatalk-cdn.com/15/12/07/ee6f6e1eff9296d91ca5defafd852e8d.jpg)
i cant even say most of that..
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Well yesterday I did a butt so I would have quick meals throughout the week. 10.5 hours. This thing is great.
(http://images.tapatalk-cdn.com/15/12/07/c51016cf16c2f6b592be6b5e4f51230a.jpg)(http://images.tapatalk-cdn.com/15/12/07/62d7e5901cfe0410e716d9f604ccae5c.jpg)(http://images.tapatalk-cdn.com/15/12/07/d1431fb988943b4b0050bda691af54e4.jpg)(http://images.tapatalk-cdn.com/15/12/07/c1ce50ccc2cf0ddfea02f69db2b34a64.jpg)(http://images.tapatalk-cdn.com/15/12/07/91200fcd7dfcfe242741c279495e1336.jpg)(http://images.tapatalk-cdn.com/15/12/07/9c2e6e94cc70dc941a48dca97201e232.jpg)
Sent from my iPhone 6 using Tapatalk
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Anyone ever use this? I was told it's really good in a brisket.
(http://images.tapatalk-cdn.com/15/12/08/a0b2292b391758546a3e4ff131f4be6d.jpg)
Sent from my iPhone 6 using Tapatalk
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Anyone ever use this? I was told it's really good in a brisket.
(http://images.tapatalk-cdn.com/15/12/08/a0b2292b391758546a3e4ff131f4be6d.jpg)
Sent from my iPhone 6 using Tapatalk
I have, but not in a brisket. Only in fried turkeys.
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this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)
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this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)
Damn that looks good. I like lamb and almost never make it, I should change that.
Had a few of the Maximus on Sunday, super good IPA. Lagunitas never lets me down.
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this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)
Damn that looks good. I like lamb and almost never make it, I should change that.
Had a few of the Maximus on Sunday, super good IPA. Lagunitas never lets me down.
Beth got me on the lamb.. giggity.. The Lagunitas is right, for the money i dont think it can be beat
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this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)
Looks like a damn good meal.
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Amazon Sunday delivery is awesome.
New "pit" gloves showed up today.
(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)
(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)
Never had these type before but have wanted them forever.
Tony, are those the textured gloves?
EDIT: @tcdawg shouldn't this thread be in the grillin and chillin section?
- Torg
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For your background viewing pleasure - Salt Licks Christmas Y'all log
http://youtu.be/X2geFLebfPk (http://youtu.be/X2geFLebfPk)
that looks like how Justin would do it @jeeptrk
- Torg
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I stopped by Roswell Hardware yesterday to get some tie-wraps. Like most Saturdays, they had 2 or 3 BGE's going and someone grilling. One of the items was wings. Had 2 different rubs and some hot sauce. Might be the best wings I've ever had! I almost bought a BGE on the spot!
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Amazon Sunday delivery is awesome.
New "pit" gloves showed up today.
(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)
(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)
Never had these type before but have wanted them forever.
Tony, are those the textured gloves?
EDIT: @tcdawg shouldn't this thread be in the grillin and chillin section?
- Torg
They are lightly textured.
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I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.
First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
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I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.
First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
And it crisps everything up real good?
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I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.
First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
And it crisps everything up real good?
It actually crisped the bacon better than directly in the grill. Very evenly. And I kept the temp around 275-300
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I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.
First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
never seen one of those before. Is there a limit to the number of times you can use? Or as long as you don't melt them, you're good?
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never seen one of those before. Is there a limit to the number of times you can use? Or as long as you don't melt them, you're good?
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I am not sure, but they aren't very expensive.
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never seen one of those before. Is there a limit to the number of times you can use? Or as long as you don't melt them, you're good?
Sent from my iPhone using Tapatalk
I am not sure, but they aren't very expensive.
cool. Gonna have to get some. Been meaning to try some bacon on the egg.
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never seen one of those before. Is there a limit to the number of times you can use? Or as long as you don't melt them, you're good?
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I am not sure, but they aren't very expensive.
cool. Gonna have to get some. Been meaning to try some bacon on the egg.
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I cook bacon on the Egg all the time. Do it indirect, for about 45 minutes. Smoked bacon is awesome.
And no grease splatter to clean up
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never seen one of those before. Is there a limit to the number of times you can use? Or as long as you don't melt them, you're good?
Sent from my iPhone using Tapatalk
I am not sure, but they aren't very expensive.
cool. Gonna have to get some. Been meaning to try some bacon on the egg.
Sent from my iPhone using Tapatalk
I cook bacon on the Egg all the time. Do it indirect, for about 45 minutes. Smoked bacon is awesome.
And no grease splatter to clean up
awesome. Need to try it. Just never that motivated in the morning.
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Well I've been offline for a bit but I did 2 butts for Christmas. 16.5 hrs at 225.
I started at 12:30 am.
(http://images.tapatalk-cdn.com/15/12/30/6cc65570a05f12d26888ec9b698d9d21.jpg)
2:00. I was getting concerned, dinner wasn't far off and temp was 170
(http://images.tapatalk-cdn.com/15/12/30/bfa2040810172b0ce1afbeddc60b1551.jpg)
2:20 I buckled and wrapped them
(http://images.tapatalk-cdn.com/15/12/30/1dbae5157097d0a304509bc0554ba878.jpg)
4:30, Done!
(http://images.tapatalk-cdn.com/15/12/30/7cc72a9e8024b35f88837ef75ae4e2f0.jpg)
I let them sit for about an hour and they pulled so easily with my new Bear Claws.
(http://images.tapatalk-cdn.com/15/12/30/b1ff465722997ebce06cd31dc7e0b9d5.jpg)
I also got some pit gloves and an iGrill 2.
Oh I'm loving this new "hobby", lol.
Sent from my iPhone 6 using Tapatalk
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I've read many posts where people stopped gambling on the meat being done in time by doing the smoking the day before, wrapping it in aluminum foil, and putting the meat in a faux Cambro. Then when it is time for the meal, the meat is still warm and the cook has zero worries about it being done. This will soften the bark, so that is one trade-off.
- Torg
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Looks awesome!
Clarke, it's never as good the next day as it is fresh but is still good.
Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves. No char.
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Looks awesome!
Clarke, it's never as good the next day as it is fresh but is still good.
Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves. No char.
understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.
I like the char...awesome goodness.
- Torg
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Looks awesome!
Clarke, it's never as good the next day as it is fresh but is still good.
Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves. No char.
No, the bark stayed and didn't soften too much. Once I hit temp, I uncover and snuff the fire and let them rest open. It dries the bark out again.
The TX Crunch (foil wrapping) is very commonly used in competition cooking because it speeds up the cooking, retains moisture and holds flavor. Your meat will only collect smoke for the first 2-3 hours. After that, it's just cooking.
Sent from my iPhone 6 using Tapatalk
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Looks awesome!
Clarke, it's never as good the next day as it is fresh but is still good.
Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves. No char.
understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.
I like the char...awesome goodness.
- Torg
Clark I mean the thick hard as a rock dried over cooked char. We through nothing away, it's all good. I love the edible seasoned smoked edges. Place in Dawsonville calls it a Brownie.
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Trying something new.
Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.
(http://images.tapatalk-cdn.com/15/12/31/8ae67f1b826008253608b319b07194ed.jpg)
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Hmm...let us know
- Torg
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That sounds tasty.
Sent from my iPhone 6 using Tapatalk
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Trying something new.
Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.
(http://images.tapatalk-cdn.com/15/12/31/8ae67f1b826008253608b319b07194ed.jpg)
The Guinness Braised Boston Butt was a solid cook. Came out real good. Took forever though, 20 hours. After 18 hours the internal temp was still at 188, so I took it out of the pan, wrapped it and put it back on the smoker for an hour to get the temp up to 203. I wrapped it and let it sit in the smoker for another hour, got to 205. Not sure if the "braising" which means siting a liquid, was slowing it down or not.
There was a distinct Guinness smell but not much of a Guinness flavor just very light and a good smokey tender pork flavor. It was very tender when pulled but no more or less from the way I regularly do it...maybe a touch more juicy.
This was an experiment that I give a B+. I was hoping for something knock down amazing with the braising and it wasn't there.
(http://images.tapatalk-cdn.com/16/01/01/839c8b81aecbeecd65ac6a3edf83289a.jpg)
(http://images.tapatalk-cdn.com/16/01/01/bb16bcd1005abcc9281302330c357d77.jpg)
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Looks good
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Oh, I'm so freaking hungry...looks awesome
- Torg
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B*, but would you do it this way again?
Sent from my iPhone 6 using Tapatalk
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B*, but would you do it this way again?
Sent from my iPhone 6 using Tapatalk
Heck yea
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Gorgeous day at the lake
Lake food
(http://uploads.tapatalk-cdn.com/20160116/3ef4d6a154f5880c6c2e80a75c0b1e8b.jpg)
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Tried out a tri tip tonight along with some filets. Pretty solid(http://uploads.tapatalk-cdn.com/20160117/a59a07642ce7aaa4fb7f15f069d909dc.jpg)
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Tri tip is some good stuff
Sent from my SM-G920V using Tapatalk
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Resourceful
(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)
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Resourceful
(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)
im not sure i could convince the wife to eat or drink off/out of that lol
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Resourceful
(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)
im not sure i could convince the wife to eat or drink off/out of that lol
Hell, I can't convince myself to eat or drink off/out of that thing. #germaphobe
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Yeah, but it would be like second nature to put the coals out.
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That's what I call grillin n chillin!
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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/ (https://www.facebook.com/110855885595230/videos/1184445461569595/)
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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/ (https://www.facebook.com/110855885595230/videos/1184445461569595/)
Really enjoyed that video.
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About to pull some pork. Fire in the egg went out twice last night. Damn it was cold!
(http://uploads.tapatalk-cdn.com/20160123/4565cf1acb90834528a2784084d966bf.jpg)(http://uploads.tapatalk-cdn.com/20160123/f124c7e76b80acebaf4bc5563e4b5146.jpg)
Sent from my iPhone using Tapatalk
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^^^^ nice!
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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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14 pound brisket on the egg for a Super Bowl party. Long smoke for this big boy!!! Looking at 24 hours
(http://uploads.tapatalk-cdn.com/20160206/60fa1386f7156695af741ed3f502fab8.jpg)
6 hours in
(http://uploads.tapatalk-cdn.com/20160206/10fd1c43e6d289487015c4c48af3244a.jpg)
10 hours
(http://uploads.tapatalk-cdn.com/20160207/e7dd47433b09ac1cd1d00c27bb9b4d5d.jpg)
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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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Oh, and I'll see you at 4 pm
- Torg
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Looks solid Tony!
I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice. (http://uploads.tapatalk-cdn.com/20160207/27291c26d771cfbf5bab732823c0046e.jpg)
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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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Looks solid Tony!
I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice. (http://uploads.tapatalk-cdn.com/20160207/27291c26d771cfbf5bab732823c0046e.jpg)
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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It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.
(http://uploads.tapatalk-cdn.com/20160207/e654b33a6a6713e99875bfd44f283c5e.jpg)
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It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.
(http://uploads.tapatalk-cdn.com/20160207/e654b33a6a6713e99875bfd44f283c5e.jpg)
Looks like it came out awesome. Perfect color
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20 hours and counting
(http://uploads.tapatalk-cdn.com/20160207/712dbf4d43014ada30f11a7d9093c9b3.jpg)
And 21 hours took it to 195. Wrapped in foil, towels and sitting in a cooler resting for game time!
(http://uploads.tapatalk-cdn.com/20160207/62ebd7bc0e8f9d717615611b751142ba.jpg)
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Tony, whole packer, or a flat?
- Torg
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Nice!
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20 hours and counting
(http://uploads.tapatalk-cdn.com/20160207/712dbf4d43014ada30f11a7d9093c9b3.jpg)
And 21 hours took it to 195. Wrapped in foil, towels and sitting in a cooler resting for game time!
(http://uploads.tapatalk-cdn.com/20160207/62ebd7bc0e8f9d717615611b751142ba.jpg)
Mmmmm... what time should I be there?
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Can't wait to see the inside of that thing. Awesome bark on the outside for sure!
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What else is everyone cooking today? I've got baby backs that just went on a few minutes ago. Also doing some meatballs wrapped in bacon(http://uploads.tapatalk-cdn.com/20160207/d23cab3a0668f860510db4185e997752.jpg)
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Planning some steaks for later tonight after the kids go to bed.
Meatballs going on the Egg?
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Getting a sack of Krystal's for the game
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Planning some steaks for later tonight after the kids go to bed.
Meatballs going on the Egg?
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Won't have room with the ribs, so we are doing oven.
Second egg will be in action within the next few months once patio project is under way.
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Tony, whole packer, or a flat?
- Torg
Whole packer
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Boston butt been on since 4:45 am or so. Suppose to be somewhere by 5pm. Hope it plays nice and is done.
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@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.
Did you inject it or rub only?
Temp for cook, typical low & slow, 225?
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@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.
Did you inject it or rub only?
Temp for cook, typical low & slow, 225?
Rub only
I really have not played around w injections.
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@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.
Did you inject it or rub only?
Temp for cook, typical low & slow, 225?
Rub only
I really have not played around w injections.
I'd like for us to do a side by side comparison of brisket at some event so I can understand if mine is crap compared to yours. I see no reason to inject mine, or do more rub than salt and pepper, but it could be that I just don't know any better. I go to 203* internal temp.
I'll be in Austin later this month and I'm going to track down a Franklin's bbq joint to try their brisket.
- Torg
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Smoked wings and ribs today
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Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.
On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!(http://uploads.tapatalk-cdn.com/20160207/8d9f010881dc91733ee355f63484f5cb.jpg)(http://uploads.tapatalk-cdn.com/20160207/d4a9a4b949217f698c85c7468c05f262.jpg)
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(http://uploads.tapatalk-cdn.com/20160207/3081f7af15e622e9e1922e432466441f.jpg)
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Nice Jay!
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Smoked wings and ribs today
Y no pics.
We so sad
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Brisket was insane
(http://uploads.tapatalk-cdn.com/20160208/a47616bfc9981b80883f31a853000780.jpg)
A few slices
(http://uploads.tapatalk-cdn.com/20160208/5cb503ad96f4e2b678f6007669aaf285.jpg)
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Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.
On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!(http://uploads.tapatalk-cdn.com/20160207/8d9f010881dc91733ee355f63484f5cb.jpg)(http://uploads.tapatalk-cdn.com/20160207/d4a9a4b949217f698c85c7468c05f262.jpg)
BBQ God
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Wow! Nicely done guys.
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Boston butt took around 14 hours for 7 pounds.
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A little flank steak today that went perfect in some tacos
(http://uploads.tapatalk-cdn.com/20160215/ca5a004d82e8842b4e1b1eb508cfd0ff.jpg)
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
Nice ring! What didn't you like about it?
I go to internal temp of 203.
I wouldn't inject.
What was in your rub?
Did it rest after the cambro?
- Torg
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
The smaller the brisket the harder it will be to make it awesome. Yours looks real nice though.
Another comment on brisket, the grade of the meat makes a big difference based on my experience. I did high grade brisket two weekends ago and it came out amazing. I won't go back to average grade brisket.
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
The smaller the brisket the harder it will be to make it awesome. Yours looks real nice though.
Another comment on brisket, the grade of the meat makes a big difference based on my experience. I did high grade brisket two weekends ago and it came out amazing. I won't go back to average grade brisket.
high grade was Prime OR Choice?
- Torg
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
The smaller the brisket the harder it will be to make it awesome. Yours looks real nice though.
Another comment on brisket, the grade of the meat makes a big difference based on my experience. I did high grade brisket two weekends ago and it came out amazing. I won't go back to average grade brisket.
high grade was Prime OR Choice?
- Torg
Prime
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
The smaller the brisket the harder it will be to make it awesome. Yours looks real nice though.
Another comment on brisket, the grade of the meat makes a big difference based on my experience. I did high grade brisket two weekends ago and it came out amazing. I won't go back to average grade brisket.
high grade was Prime OR Choice?
- Torg
Prime
OOOHHH!!!!
Where did you get it and how much did you pay per pound? Was it a packer, flat, or point?
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Prime
OOOHHH!!!!
Where did you get it and how much did you pay per pound? Was it a packer, flat, or point?
Full packer, if you can fit one of them on your grill it is the best way to go.
I stopped in to a new place that has only been open for a few months. http://www.mitchsmeats.com/ (http://www.mitchsmeats.com/)
$7.99/pound I think. May have been $8.99/pound. Worth it IMO
They also had Wagyu grade but I wasn't up for the $14/pound investment
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
Nice ring! What didn't you like about it?
I go to internal temp of 203.
I wouldn't inject.
What was in your rub?
Did it rest after the cambro?
- Torg
The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.
Are used a homemade butt rub. After the Canbro it went in the fridge.
Sent from my iPhone 6 using Tapatalk
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
Nice ring! What didn't you like about it?
I go to internal temp of 203.
I wouldn't inject.
What was in your rub?
Did it rest after the cambro?
- Torg
The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.
Are used a homemade butt rub. After the Canbro it went in the fridge.
Sent from my iPhone 6 using Tapatalk
Next time, try using salt and pepper for your rub...let the smoke and meat shine!
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Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)
Sent from my iPhone 6 using Tapatalk
Nice ring! What didn't you like about it?
I go to internal temp of 203.
I wouldn't inject.
What was in your rub?
Did it rest after the cambro?
- Torg
The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.
Are used a homemade butt rub. After the Canbro it went in the fridge.
Sent from my iPhone 6 using Tapatalk
Don't trim all the fat AJ. Leave 1/8 inch of the smooth soft fat.
Trim ALL the fat that feels real hard. That stuff will not soften up.
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Thanks for the tips.
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Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)
the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)
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Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)
the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)
where the hell did you get the HopSlam????
chicken looks killer
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Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)
the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down
(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)
where the hell did you get the HopSlam????
chicken looks killer
thanks @tcdawg the chicken is in Myron Mixon's smokin cookbook, and id suggest finding it if yall dont have it, he is a grand champion several years running in pretty much every bbq category ..
and the Hopslam.. I stubled upon it in all of its majesty at the liquor store on the hill in Ellijay on the way to Morris. Had to keep Clark and Wes outta my cooler, was afraid they would see it and itd be gone lol
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Threw these on the "Spider" grate of the BGE which is right above the coals for 4 minutes each side. Then finished them on the top grate. Pulled them at 125 degrees.
(http://images.tapatalk-cdn.com/16/03/12/68dce1f42105f16f8a400f0080397437.jpg)
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Threw these on the "Spider" grate of the BGE which is right above the coals for 4 minutes each side. Then finished them on the top grate. Pulled them at 125 degrees.
(http://images.tapatalk-cdn.com/16/03/12/68dce1f42105f16f8a400f0080397437.jpg)
Sent from my iPhone using Tapatalk
Looks solid. Have you tried reversing process with reverse sear? It's tough to beat.
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I haven't. What's your temp and timing?
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I haven't. What's your temp and timing?
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It's life changing. Here is one I just did last weekend. I'll edit this with the article I use. Kosher salt 2hrs before cook, indirect heat 225 for about 10-20 min until 105-110 internal temp. Direct heat, full blast 600+, flip every minute or so, pepper, brush with goodness (bacon grease, clarified butter, etc) on every flip, crushed black pepper on a turn or two. Pull it at 130 for med rare.
(http://uploads.tapatalk-cdn.com/20160313/434fe49e8ef46c54ced31f830c4f9f77.jpg)
Here is the article
http://fabweb.org/2015/10/28/how-to-grill-better-than-steakhouse-steaks-an-ultimate-guide/
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I haven't. What's your temp and timing?
Sent from my iPhone using Tapatalk
It's life changing. Here is one I just did last weekend. I'll edit this with the article I use. Kosher salt 2hrs before cook, indirect heat 225 for about 10-20 min until 105-110 internal temp. Direct heat, full blast 600+, flip every minute or so, pepper, brush with goodness (bacon grease, clarified butter, etc) on every flip, crushed black pepper on a turn or two. Pull it at 130 for med rare.
(http://uploads.tapatalk-cdn.com/20160313/434fe49e8ef46c54ced31f830c4f9f77.jpg)
Here is the article
http://fabweb.org/2015/10/28/how-to-grill-better-than-steakhouse-steaks-an-ultimate-guide/
Here on the east coast that technique is widely known as the JayWay. I'm a big fan. Takes a little more work but man the steaks come out amazing.
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Ok I will give this a shot next time.
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Sugars BBQ in Chattanooga.
(http://uploads.tapatalk-cdn.com/20160417/d704395c762988d3ebc0d47e01684da0.jpg)
I have driven by it 100 times, many of you have too. Never stopped but have always wanted to do so.
Had a meeting in Nashville all day on Friday and Sat morning. Decided to stop and grab take out home this afternoon as I drove by. Suppose to be awesome.
Very disappointed. I am literally depressed right now.
We got ribs, chicken, Mac and cheese, and okra.
Cindy said the chicken was good. Ok happy there. She was not impressed w the Mac and cheese. I tried it and agreed, very average.
The ribs were just OK. They were very smokey, too smokey really. No real flavor on the rub/bark and they were over cooked. They were "fall off the bone" which means over cooked. I grade them a B-
The okra was not fried. It was whole boiled or grilled okra. I didn't enjoy it at all. I'll bet the menu told me that when I ordered but didn't notice.
Overall. Not pleased; however, I would go back and try again while eating there. The take out and re-heat could have been part of it.
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I stopped there once, at the original location, the one in front of the crack head hotel. I sat there and pondered it and decided to leave. When I can't smell it and there is no smoke rolling I have my doubts. Glad to have your review as I pass it constantly and always wonder still.
Did you go to the one downtown or right off I24?
One thing I noticed is ever since I started smoking with the KJ places I once likes are not even on the list to go back to. Colleen & I like my smoking so much more.
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AJ
I stopped at the one right off 24.
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AJ
I stopped at the one right off 24.
Did you see the goats? lol
I saw no goats
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(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)
Picked up a few things from here last night during my visit to Austin. Damn, it was good.
4lbs extra moist brisket
1lb spicy chopped
1 link sausage
1 link Jalapeño sausage
Corn
Rudys rub - to take home
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(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)
Picked up a few things from here last night during my visit to Austin. Damn, it was good.
4lbs extra moist brisket
1lb spicy chopped
1 link sausage
1 link Jalapeño sausage
Corn
Rudys rub - to take home
The best brisket you've ever had?
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I didn't want to say the best I've ever had, but it may have been. I want to learn how to make it that well.
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Yep, if it wasn't the hands down best you've you ever had, then either you've had some killer brisket OR you should try another place in Austin. I can recommend Franklin's, but Salt Lick is on my to do next time I'm there.
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Happy anniversary to my wife and I...4/24
Made some insane filets tonight along w asparagus and sweet potato chips.
Steaks were cooked the JayWay, some call it the reverse sear....so damn good
(http://uploads.tapatalk-cdn.com/20160425/7fc265aca6d4a525f6fe7d87359395a9.jpg)
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//letseat//
Congratulations on the anniversary!
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Very nice Tony, great job on the steaks, look perfect. nice and red in the middle.
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That looks awesome! I've got to try that method soon.
Oh, and congrats!
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That looks awesome! I've got to try that method soon.
Oh, and congrats!
It seems a little high maintenance and cumbersome when you read the technique but after a few times doing it you get the hang of it and it's real easy.
Last night was the first time I tried searing w a cast iron skillet. Super cool. I like it much enter the. Searing on the grill grates.
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(http://uploads.tapatalk-cdn.com/20160426/75ffba814878d9f3515cf9e28bd95223.jpg)
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Utter brisket fail today. More like jerky than brisket. I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows. Oh well, cut off the bark, soak it is sauce...and do better next time.
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Utter brisket fail today. More like jerky than brisket. I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows. Oh well, cut off the bark, soak it is sauce...and do better next time.
Sent from my XT1254 using Tapatalk
What happened exactly? Too hot, too long? Poor cut of meat?
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9 pound Butt, nice slow overnight cook. 12 hours so far. Should be done in another 3 or so, 4 max.
(http://uploads.tapatalk-cdn.com/20160508/191668f21fe577953398819653ff8d34.jpg)
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9 pound Butt, nice slow overnight cook. 12 hours so far. Should be done in another 3 or so, 4 max.
Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?
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Utter brisket fail today. More like jerky than brisket. I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows. Oh well, cut off the bark, soak it is sauce...and do better next time.
Sent from my XT1254 using Tapatalk
What happened exactly? Too hot, too long? Poor cut of meat?
I think two things: 1) I had the upper vent opened too much. I usually run it almost closed, but this time I left it about halfway open, so too much moisture escaped.
2) too hot for too long, relatively speaking. I usually let it cook for the first twelve hours at 205, then I bump it for higher temp at the end. Well I ran it the most of the time at 225, so it rose quickly and I left it on too long. I did drop it back down to let it HOLD, which I think compounded the problem with number 1.
I won't make those mistakes again.
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9 pound Butt, nice slow overnight cook. 12 hours so far. Should be done in another 3 or so, 4 max.
Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?
Yes, but better when you have the temp control accessory
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9 pound Butt, nice slow overnight cook. 12 hours so far. Should be done in another 3 or so, 4 max.
Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?
They can.
I use a temperature control unit to ensure a steady cook temp
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Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.
(http://uploads.tapatalk-cdn.com/20160508/c71868e2cf405c01d02befec50da4a21.jpg)(http://uploads.tapatalk-cdn.com/20160508/a09bbf4b8b99c546b1d3056e398c358a.jpg)
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Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.
(http://uploads.tapatalk-cdn.com/20160508/c71868e2cf405c01d02befec50da4a21.jpg)(http://uploads.tapatalk-cdn.com/20160508/a09bbf4b8b99c546b1d3056e398c358a.jpg)
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I hope you can keep track of them better than me. Every time I try to do different rubs or flavors to test against each otherI always end up mixing them up.
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I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good. (http://uploads.tapatalk-cdn.com/20160509/d6f8086e110084db11fc682f354f955b.jpg)
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I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good. (http://uploads.tapatalk-cdn.com/20160509/d6f8086e110084db11fc682f354f955b.jpg)
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Tony's FTW.
I know that guy. He's a dick
But his rubs are killer.
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Gotcha before the edit. May want to get those killer runs checked out(http://uploads.tapatalk-cdn.com/20160509/58eee83f45b34d6ac130b88b1e4f5d08.jpg)
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I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different. I'll bring some Jergens.
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I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different. I'll bring some Jergens.
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F jergens
Bring a brisket
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I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different. I'll bring some Jergens.
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F jergens
Bring a brisket
Sounds like he'll just mess up the brisket. Stick with the Jergens.
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I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different. I'll bring some Jergens.
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F jergens
Bring a brisket
Sounds like he'll just mess up the brisket. Stick with the Jergens.
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Out of bounds
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I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different. I'll bring some Jergens.
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F jergens
Bring a brisket
He prefers chapstick!
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Finally did a reverse sear on some filets tonight. Damn!
Set the Egg to 275, grate was just at the felt line. Maybe 18 minutes, flipped twice. Pulled them at 115 internal temp.
Opened the vents, got to 600. Put them on the Spider grate with is basically in the coals. 60 seconds each side, in the flames. 127 internal temp.
These things were awesome!
(http://uploads.tapatalk-cdn.com/20160509/42ddab062b03318565a3d923b5f525ab.jpg)
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Finally did a reverse sear on some filets tonight. Damn!
Set the Egg to 275, grate was just at the felt line. Maybe 18 minutes, flipped twice. Pulled them at 115 internal temp.
Opened the vents, got to 600. Put them on the Spider grate with is basically in the coals. 60 seconds each side. 127 internal temp.
These things were awesome!
(http://uploads.tapatalk-cdn.com/20160509/42ddab062b03318565a3d923b5f525ab.jpg)
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Heck yeah man! Been trying to spread the word that these things are life changing.
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I'm sold. Is the first part similar temp/time that you do yours?
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I'm sold. Is the first part similar temp/time that you do yours?
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I usually do 225 indirect until about 105-110 internal. One flip
What did you brush them with during the sear?
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Melted butter with pepper and garlic.
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Melted butter with pepper and garlic.
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Solid
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are those aged and grass fed too? my mouth is watering...
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are those aged and grass fed too? my mouth is watering...
Nothing too special on the meat. Got them at the normal grocery store...
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I think we need a tutorial done in Moab?? :)
I'm down, but it would be tough without plenty of grill space.
Anyone ever try Sous vide? I've heard good things. Basically get it close, then sear to finish it off.
https://en.m.wikipedia.org/wiki/Sous-vide
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I think we need a tutorial done in Moab?? :)
I'm down, but it would be tough without plenty of grill space.
Anyone ever try Sous vide? I've heard good things. Basically get it close, then sear to finish it off.
https://en.m.wikipedia.org/wiki/Sous-vide
I have a friend who is dedicated to the sous vide. He cooks in it all of the time.
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Sounds like a good way to get botulism?
They say no
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Sounds like a good way to get botulism?
He's only gotten deathly I'll twice in three years.
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(http://uploads.tapatalk-cdn.com/20160623/eaebafa87135c9bc94a14de60e4a2337.jpg)
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A Big Egg full of AMERICA!!!
Happy Independence Day Weekend
(http://uploads.tapatalk-cdn.com/20160702/8ca6a88b26d2de20587bd94def87a87c.jpg)
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//salute//
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Last post Feb 19 2014, nice resurrection
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Where is the other thread?
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Where is the other thread?
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Not sure
I thought this was the other one but it's the older one.
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I fixed it....
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Awesome ideas
Deep fried corn
Bacon wrapped corn
More
https://www.pinterest.com/pin/36169603234771802/sent/?sender=352406877000172947&invite_code=b827aa64a857ca5ddd87a3444ec72480
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Fresh fried buttermilk panko shrimp on the side burner on the grill. These are the last ones lol, always forget to snap a shot. Last ones always get a heavier breading sand cook a little longer. First ones steer beautiful.
Salmon cuz brought to me that he caught n of vancouver bc last week, in the oven. Yum yum. So clean and pure.
Strong horsey cocktail and maykcho sauce.
(http://uploads.tapatalk-cdn.com/20160724/f020635c9cad6f71d3824ff00877170b.jpg)
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Reverse sear ribeyes tonight. Smoked low on the egg to 115 then a few flips on hot ass wide open. I flipped a few times to many for rare but you wouldn't know it eating them.
(http://uploads.tapatalk-cdn.com/20160807/0619501f7ddc2b90db83746c27f861be.jpg)
(http://uploads.tapatalk-cdn.com/20160807/8b3dc3a7b6eb55c6310c58610fb52be4.jpg)
(http://uploads.tapatalk-cdn.com/20160807/9c8e3155fdd2cccd368d8d088d980964.jpg)
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Reverse sear ribeyes tonight. Smoked low on the egg to 115 then a few flips on hot ass wide open. I flipped a few times to many for rare but you wouldn't know it eating them.
(http://uploads.tapatalk-cdn.com/20160807/0619501f7ddc2b90db83746c27f861be.jpg)
(http://uploads.tapatalk-cdn.com/20160807/8b3dc3a7b6eb55c6310c58610fb52be4.jpg)
(http://uploads.tapatalk-cdn.com/20160807/9c8e3155fdd2cccd368d8d088d980964.jpg)
When you use that technique, even when you cook them to medium well or well...they still come out awesome.
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Going to do strips at home tonight.
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Butts. Mostest incrediblist.
(http://uploads.tapatalk-cdn.com/20160828/5009baf7a7a5a1dd57b12267eefe06e2.jpg)
(http://uploads.tapatalk-cdn.com/20160828/451af1d44c02e250039331eb6618fd23.jpg)
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(http://uploads.tapatalk-cdn.com/20160828/5911cf554b8ec1d6885aceb679248275.jpg)
(http://uploads.tapatalk-cdn.com/20160828/1222ad8779913fe737a64f0f59702993.jpg)
(http://uploads.tapatalk-cdn.com/20160828/4db51cab18d2b3df0349fe7cd8cb732d.jpg)
Jay, Wes, Justin and Clark...
20hr pulled pork Philly cheesesteaks and fried Barbacoa wontons
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We won popular vote main dish, best side, and best dessert! Damn good food
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(http://uploads.tapatalk-cdn.com/20160828/5911cf554b8ec1d6885aceb679248275.jpg)
(http://uploads.tapatalk-cdn.com/20160828/1222ad8779913fe737a64f0f59702993.jpg)
(http://uploads.tapatalk-cdn.com/20160828/4db51cab18d2b3df0349fe7cd8cb732d.jpg)
Jay, Wes, Justin and Clark...
20hr pulled pork Philly cheesesteaks and fried Barbacoa wontons
That all sounds and looks amazing
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After a brisket fail a few weeks ago, caused by me not managing time, I decided to do another brisket. This time I paid attention to time and temp much more closely, plus I used a whole packer from Sam's...and the result was awesome!
(http://uploads.tapatalk-cdn.com/20161121/90c188680a684d56bcf0b644c66d7478.jpg)
(http://uploads.tapatalk-cdn.com/20161121/15fe540b27491f3a93352875ee604592.jpg)
(http://uploads.tapatalk-cdn.com/20161121/3918815e480e60f12efd2eb5e2c46d97.jpg)
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Looks to be worth every cent.
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Nice price on that brisket. $2.48/pound is great
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Looks good, I've never done one so keep the info coming
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Looks good, I've never done one so keep the info coming
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I was telling John via text...this is as close to Franklin's in Austin as I've ever made; The difference is that they do it day-in and day-out, where I've done 2 truly great ones in 15 attempts. Both of those great ones were with whole packers...the only two times I used whole packers that I can remember. Both were also 'Choice' cuts.
A couple of weeks ago I was in a discussion with one guy who smokes a good bit, and another who likes to talk like he's an expert. The 'expert' said, if you're smoking just a brisket flat, you're wasting your time, to which the other guy agreed; I didn't argue, but I was thinking, "nah, I've had some of my flats turn out pretty good." However, after some reflection, there is no way I could put up any of the flats I've done against a whole packer...it just isn't the same. The dude who smokes a bunch said he gets Prime cuts of whole packers at Costco in Denver ( @jc79 )...we can only get flat choice in my Costco :(
Also, keep in mind that the awesome brisket from Harlan was a whole packer, too. A whole packer is a commitment to meat, so be prepared to either have a big group, or eat it for a week! This time the side of beef was so big I had to cut it in half or it wouldn't fit in my smoker, which concerned me a bit due to how it would turn out after such a bastardization, but it worked out fine. The smaller portion took roughly 10 hours, while the larger section took 13 hours. I went to 200+ (less than 210), on both...targeting 203F, but my manual thermometer only goes to 200, so it's a guess after that. I did faux cambro each section for about 1.5 hours after the cook was done.
I cooked the point and the flat as a solid piece, and in fact, I still have not separated them. At Franklin's, they will separate the point from the flat after it has been smoked (right before they serve it to you). IIRC, the brisket at Harlan was separated ahead of the smoking activity, but I could be recalling that incorrectly. @tcdawg @Jeepson33s
Wes said that he has tried to serve brisket to groups at his house, and they just don't understand it, so he has stopped that practice and now only does the pork. He felt it was a waste of money to buy brisket for pork folks :) I agree, especially if they are going to coat it in BBQ sauce...good brisket should not need much, if any, sauce. I prefer it without the sauce, unless it was like my last flat where i had to put sauce on it or else i couldn't eat it...so dry and boring.
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Looks good, I've never done one so keep the info coming
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I was telling John via text...this is as close to Franklin's in Austin as I've ever made; The difference is that they do it day-in and day-out, where I've done 2 truly great ones in 15 attempts. Both of those great ones were with whole packers...the only two times I used whole packers that I can remember. Both were also 'Choice' cuts.
A couple of weeks ago I was in a discussion with one guy who smokes a good bit, and another who likes to talk like he's an expert. The 'expert' said, if you're smoking just a brisket flat, you're wasting your time, to which the other guy agreed; I didn't argue, but I was thinking, "nah, I've had some of my flats turn out pretty good." However, after some reflection, there is no way I could put up any of the flats I've done against a whole packer...it just isn't the same. The dude who smokes a bunch said he gets Prime cuts of whole packers at Costco in Denver ( @jc79 )...we can only get flat choice in my Costco :(
Also, keep in mind that the awesome brisket from Harlan was a whole packer, too. A whole packer is a commitment to meat, so be prepared to either have a big group, or eat it for a week! This time the side of beef was so big I had to cut it in half or it wouldn't fit in my smoker, which concerned me a bit due to how it would turn out after such a bastardization, but it worked out fine. The smaller portion took roughly 10 hours, while the larger section took 13 hours. I went to 200+ (less than 210), on both...targeting 203F, but my manual thermometer only goes to 200, so it's a guess after that. I did faux cambro each section for about 1.5 hours after the cook was done.
I cooked the point and the flat as a solid piece, and in fact, I still have not separated them. At Franklin's, they will separate the point from the flat after it has been smoked (right before they serve it to you). IIRC, the brisket at Harlan was separated ahead of the smoking activity, but I could be recalling that incorrectly. @tcdawg @Jeepson33s
Wes said that he has tried to serve brisket to groups at his house, and they just don't understand it, so he has stopped that practice and now only does the pork. He felt it was a waste of money to buy brisket for pork folks :) I agree, especially if they are going to coat it in BBQ sauce...good brisket should not need much, if any, sauce. I prefer it without the sauce, unless it was like my last flat where i had to put sauce on it or else i couldn't eat it...so dry and boring.
Thank you!
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Yes, we separated the point from the flat at Harlan
However, I usually do not. I cook it uncut(but well trimmed) and the separate after it's done.
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Turkey in the brine all night
Salt kosher
Brown sugar
Rosemary
Thyme
Naval orange rind
Garlic cloves and powder
Onion
Lemon
Sage
Potato
Olive oil
Black pepper
Will go on the egg about noon
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Turkey in the brine all night
Salt kosher
Brown sugar
Rosemary
Thyme
Naval orange rind
Garlic cloves and powder
Onion
Lemon
Sage
Potato
Olive oil
Black pepper
Will go on the egg about noon
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We are cooking the same recipe
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That brine sounds awesome. Doug, what's the final plan for the cook?
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That brine sounds awesome. Doug, what's the final plan for the cook?
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Egg 350, hickory chips,
Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
Using double pan to catch droppings for gravy without scorching but it's tough on a medium egg to fit everything.
Cook to 165.
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Using double pan to catch droppings for gravy without scorching but it's tough on a medium egg to fit everything.
Cook to 165.
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I rolled up foil and made a little stand to keep the pan off the placesetter
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This is interesting
One.
20 to 30 minutes before you put it in the Egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 to 30 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time. Over the years (and I’ve been doing the Thanksgiving turkey now for over 30 years), I’ve tried every trick in the book (paper bags, breast side down, terry cloth towels over the breast, etc.) and the ice bag absolutely works. I’ve been doing this now for about 20 years, and I’ve consistently had perfectly done, moist breasts finished right along with well cooked thighs. If you don’t do anything else, try this. Remove the bag of ice just before putting it in the Egg.
Two.
Last steps prior to putting the bird in the Egg (or oven), take your Mad Max Turkey Seasoning and butter paste and liberally apply it all over the bird. You can work some under the skin if you want to, but it's not necessary.
Then, open a bottle of white wine (most any good white will do), and pour half the bottle all over the bird and in the cavity. DON’T drink the rest of the bottle, you will need it for the gravy.
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I did Mad Max last week for the work turkey. Doing rathbun's today. I only iced them for about 15 minutes on this one. Messed up and didn't do it on the MM turkey.
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http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm
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Black Gold AKA, Brisket
(http://uploads.tapatalk-cdn.com/20161124/60f6d4a5ef7cb852bbd9d15b33e78a33.jpg)
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I have a brisket working now and will be frying a turkey.
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I've got to try a brisket
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That brisket looks incredible!
Here is my turkey a few minutes before I took it off. (http://uploads.tapatalk-cdn.com/20161124/872a7b5c25595ed4262c88c86daa45de.jpg)
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That brisket looks incredible!
Here is my turkey a few minutes before I took it off. (http://uploads.tapatalk-cdn.com/20161124/872a7b5c25595ed4262c88c86daa45de.jpg)
That looks great...!
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I've got to try a brisket
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That brisket done by Wes at Harlan was about as good as you'll get this side of Texas.
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Brisket
(http://uploads.tapatalk-cdn.com/20161124/3a1fb8b39b3a780223df36e8d1eefbaf.jpg)
Fried Turkey
(http://uploads.tapatalk-cdn.com/20161124/229c6c952dcf395818817d8fa2ff3c11.jpg)
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I've got to try a brisket
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That brisket done by Wes at Harlan was about as good as you'll get this side of Texas.
Agreed, that was memorable brisket
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Best turkey I've ever had at home. So tender and juicy. Linda and the girls were amazed again lol.
(http://uploads.tapatalk-cdn.com/20161124/fb33adbc4b7aa9fdb8789cc71fe9870a.jpg)
(http://uploads.tapatalk-cdn.com/20161124/873ec04d3af761b6e6024390ac4fb9e3.jpg)
(http://uploads.tapatalk-cdn.com/20161124/a6a6d143dbcf081725ddcd1e13896713.jpg)
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Fried turkey and brisket.
(http://uploads.tapatalk-cdn.com/20161124/02cced73a49691b2b3259e1217d5673a.jpg)
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I am thankful for and love my mother but I am very jealous right now...
(http://uploads.tapatalk-cdn.com/20161124/98fa28d7478adae52107e89beeb62e02.jpg)
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That's rough man! Sorry I couldn't get the rousch creek trip set up
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Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)
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Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)
#sonofabitchthatlooksgood
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That looks Awesome!
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Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)
So much want.
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Best turkey I've ever had at home. So tender and juicy. Linda and the girls were amazed again lol.
(http://uploads.tapatalk-cdn.com/20161124/fb33adbc4b7aa9fdb8789cc71fe9870a.jpg)
(http://uploads.tapatalk-cdn.com/20161124/873ec04d3af761b6e6024390ac4fb9e3.jpg)
(http://uploads.tapatalk-cdn.com/20161124/a6a6d143dbcf081725ddcd1e13896713.jpg)
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Nice Doug. Glad it worked out and you didn't burn the leg bones like I did!
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Saw these at WalMart tonight. Never seen it before. What does one do with them???
(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
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Saw these at WalMart tonight. Never seen it before. What does one do with them???
(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
I don't want to know.
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I'm eating and that there is disgusting.
I cooked something that beat us in a cooking comp.
Half chorizo, half beef burger
Pimento cheese
BGE smoked pulled pork
(http://uploads.tapatalk-cdn.com/20161204/54bba03ef72ca4f195fe3723792682d4.jpg)
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I'm eating and that there is disgusting.
I cooked something that beat us in a cooking comp.
Half chorizo, half beef burger
Pimento cheese
BGE smoked pulled pork
(http://uploads.tapatalk-cdn.com/20161204/54bba03ef72ca4f195fe3723792682d4.jpg)
That looks good!
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Fried chicken feet are always on the breakfast buffett in china
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Fried chicken feet are always on the breakfast buffett in china
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Have you tried them?
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Fried chicken feet are always on the breakfast buffett in china
Sent from my Pixel XL using Tapatalk
Another reason not to go to China.
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Saw these at WalMart tonight. Never seen it before. What does one do with them???
(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
Those are considered grade A. Looks like the cut is a little long. The cutting blade needs adjusting because a lot of the little bones at the end are broken and the picker water may have been a little high.
Rubber fingers and hot water help to remove the yellow skin that are on the feet and the outer toe nail. The hotter the water the easier it is to get all the skin off but at the same time it really softens the feet which then could be abused by the picker fingers.
Grade A because they are nice and pink without ammonia burns.
Now you a pretty good understanding of chicken feet, not that most care...lol. I know because I supervised in poultry for 5 years in a lot of different areas.
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Fried chicken feet are always on the breakfast buffett in china
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Another reason not to go to China.
Man you gotta see the bund in Shanghai and the riverfront in Hong Kong
Sent from my Pixel XL using Tapatalk
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Saw these at WalMart tonight. Never seen it before. What does one do with them???
(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
Those are considered grade A. Looks like the cut is a little long. The cutting blade needs adjusting because a lot of the little bones at the end are broken and the picker water may have been a little high.
Rubber fingers and hot water help to remove the yellow skin that are on the feet and the outer toe nail. The hotter the water the easier it is to get all the skin off but at the same time it really softens the feet which then could be abused by the picker fingers.
Grade A because they are nice and pink without ammonia burns.
Now you a pretty good understanding of chicken feet, not that most care...lol. I know because I supervised in poultry for 5 years in a lot of different areas.
Sent from my SM-G935V using Tapatalk
Thanks? Lol
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You need to cook those on Jay's BGE.
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Yum
(http://uploads.tapatalk-cdn.com/20161204/0fb7e7f1ce68a228acea0332575ef402.jpg)
Sent from my Pixel XL using Tapatalk
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Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night
11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/001_zpskgjnoutw.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/001_zpskgjnoutw.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/004_zpshht8jbtq.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/004_zpshht8jbtq.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/003_zpszfse1fmg.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/003_zpszfse1fmg.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/006_zpscwteu20v.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/006_zpscwteu20v.jpg.html)
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Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night
11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/001_zpskgjnoutw.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/001_zpskgjnoutw.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/004_zpshht8jbtq.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/004_zpshht8jbtq.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/003_zpszfse1fmg.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/003_zpszfse1fmg.jpg.html)
(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/006_zpscwteu20v.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/006_zpscwteu20v.jpg.html)
Kevin, you're one spicy meatball!
BTW, there are a few urban dictionary definitions.
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Breakfast! Lol
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I see those meatballs on a wheeling trip in our future!!!! //BEER//
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Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
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Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
Nifty with the bacon!
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Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
Looks excellent jay
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It was really good! (http://uploads.tapatalk-cdn.com/20170109/28993ebfb11674fb57574b786163b506.jpg)(http://uploads.tapatalk-cdn.com/20170109/c6f050f9f18e69d680fceb5072fb63ee.jpg)
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What is the bacon wrapped around/laid over?
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What is the bacon wrapped around/laid over?
Ground beef, ground deer, chopped pork (leftover from yesterday 14hr cook)
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What is the bacon wrapped around/laid over?
Ground beef, ground deer, chopped pork (leftover from yesterday 14hr cook)
Funny I didn't even see that in the 1st pic. All I saw was bacon.
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We tried something new yesterday and it was a success!! Similar idea to the stuffed pork I bring on some of our wheeling trips
Pork tenderloin stuffed with pesto, cream cheese, spinach, and roasted tomatoes. Seasoned with s&p and cayenne pepper, rubbed with olive oil and wrapped in bacon.
Cooked direct heat on egg upper level at 375 until 140 internal, then finished on lower cast iron rack to crisp up the bacon
Turned out delicious!
(https://uploads.tapatalk-cdn.com/20170122/870d3d35112224ab2250ebb02330ed27.jpg)(https://uploads.tapatalk-cdn.com/20170122/0bd608d716668cae0a88f2055f97a89a.jpg)(https://uploads.tapatalk-cdn.com/20170122/755f1caab782637361577c8747e98de1.jpg)(https://uploads.tapatalk-cdn.com/20170122/ac995086683287214e84eeb9e42b7cf1.jpg)(https://uploads.tapatalk-cdn.com/20170122/61fc57a8b10313b1abedee46a866bc79.jpg)(https://uploads.tapatalk-cdn.com/20170122/db16a1693abc984ea93ea1a181d54726.jpg)
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Jay, that looks awesome. I still think I'd choose your pork rolls over a high end steak...they're freaking great!
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Jay, that looks awesome. I still think I'd choose your pork rolls over a high end steak...they're freaking great!
Thanks! They are pretty cheap and forgiving too.
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Ribs are on for the Falcons game this afternoon!!!
(https://uploads.tapatalk-cdn.com/20170122/e5da244c1e86d80204b2f6877cb7b219.jpg)
St Louis style vs the baby backs a normally do.
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Ribs are on for the Falcons game this afternoon!!!
(https://uploads.tapatalk-cdn.com/20170122/e5da244c1e86d80204b2f6877cb7b219.jpg)
St Louis style vs the baby backs a normally do.
Hmm...no invitation, I know where our relationship sits..
Have fun, ribs are awesome, and hopefully messy.
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Ribeye cap steak. Melts.
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Just smoked a rack of ribs for the first time. I had the smoker temp to high so they were meh. I was shooting for a 225 cooking temp but it stayed around 300 the whole time. (https://uploads.tapatalk-cdn.com/20170122/13b446e9c0d2ca28115924189c2ac6cc.jpg)
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Best steaks to date! Tcdawg recommended Mitch's for prime filets. They didn't disappoint!
Cooked same as usual. Reverse sear, brushed with bacon grease, blah blah blah
(https://uploads.tapatalk-cdn.com/20170226/c2304377416d432cbd06589c71da616e.jpg)(https://uploads.tapatalk-cdn.com/20170226/a9f378044ecd471b4590d48d0f9a1f32.jpg)
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Just smoked a rack of ribs for the first time. I had the smoker temp to high so they were meh. I was shooting for a 225 cooking temp but it stayed around 300 the whole time. (https://uploads.tapatalk-cdn.com/20170122/13b446e9c0d2ca28115924189c2ac6cc.jpg)
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Looks incredible. Madison says she needs lol. What do those run a #?
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Best steaks to date! Tcdawg recommended Mitch's for prime filets. They didn't disappoint!
Cooked same as usual. Reverse sear, brushed with bacon grease, blah blah blah
(https://uploads.tapatalk-cdn.com/20170226/c2304377416d432cbd06589c71da616e.jpg)(https://uploads.tapatalk-cdn.com/20170226/a9f378044ecd471b4590d48d0f9a1f32.jpg)
Damn...awesome looking!
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Jay, that looks awesome. I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.
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Jay, that looks awesome. I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.
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Clark really likes Jays pork in his mouth....
Yeah me too. Those pork rolls are awesome.
Almost as much as Wes' beef in his mouth...
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Jay, that looks awesome. I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.
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Clark really likes Jays pork in his mouth....
Yeah me too. Those pork rolls are awesome.
Ah, so that's how Clark earned the nickname Suckdown Wench. Makes more sense now...
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Been meaning to add my favorite sushi place to this list
Kuroshio in Smyrna on hwy 41. Some may call it Marietta but I call it Smyrna. It is behind the old run down dive bar, Doc's if anyone knows where that is.
This place has a top notch sushi chef. They get unbelievably fresh fish and everything I have had there is always fantastic. Really, really good spot.
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We tried something new this weekend that was really cool. I bought a stainless griddle for the egg and did fried rice (recipe compliments of blue Wes). We did pretty plain for everyone, I added pulled pork to mine. Turned out really good and excited to do more with the griddle. Likely smash burgers next(https://uploads.tapatalk-cdn.com/20170313/e8c80487a4f527354343e36174aeba32.jpg)
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We tried something new this weekend that was really cool. I bought a stainless griddle for the egg and did fried rice (recipe compliments of blue Wes). We did pretty plain for everyone, I added pulled pork to mine. Turned out really good and excited to do more with the griddle. Likely smash burgers next(https://uploads.tapatalk-cdn.com/20170313/e8c80487a4f527354343e36174aeba32.jpg)
I hope that was whole grain brown rice Jay... ;-)
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^^ uncle bens! Good stuff
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Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)
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Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)
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when I saw the pic I thought it was a Hydroponic pot grow at first, but then I was like, what's pot got to do with grillin'. Oh wait..... LOL
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Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)
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when I saw the pic I thought it was a Hydroponic pot grow at first, but then I was like, what's pot got to do with grillin'. Oh wait..... LOL
That's in the basement. These are recreational peppers and tomatoes.
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I'm sure that's what it looks like to a thermal camera on a helicopter :)
Attic is lined with foil insulation. Thermal looks like we're on vacation
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You Can Make Your Own Taco Shells Entirely Out of Bacon
http://lifehac.kr/bE1bk7E
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Simple tonight, about to sauceum
(https://uploads.tapatalk-cdn.com/20170413/3a7f210acc811c8d4c8a38b5408a4123.jpg)
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Sunday lunch (https://uploads.tapatalk-cdn.com/20170414/c3fa9cf93ffc769e877e59b34f94bd57.jpg)
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I approve this message
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Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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Looks awesome, Doug
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Been meaning to add my favorite sushi place to this list
Kuroshio in Smyrna on hwy 41. Some may call it Marietta but I call it Smyrna. It is behind the old run down dive bar, Doc's if anyone knows where that is.
This place has a top notch sushi chef. They get unbelievably fresh fish and everything I have had there is always fantastic. Really, really good spot.
Not far from my house. Will have to try.
We usually hit Sushi Tong on Atlanta Road.
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Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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The first thing I noticed was the Caprese Salad. The meat looks good too!
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Looks solid Doug
Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?
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Looks solid Doug
Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler? Interesting.
My buddy with a sous vide machine loves it; hopefully you do too.
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Looks solid Doug
Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler? Interesting.
My buddy with a sous vide machine loves it; hopefully you do too.
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?
Accidentally autocorrected "cooker" to "cooler."
Here it is on amazon. I am a complete newb, but it looks pretty simple. Has solid reviews on amazon too. We will see
Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_mg1czbAPMYET7
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A friend just got this same cooker, Jay. Showed me pictures of steaks that looked awesome. He finished them off on the grill...
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Looks solid Doug
Marinated Flank Steak and Fresh Tomato Caprese salad
(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)
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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler? Interesting.
My buddy with a sous vide machine loves it; hopefully you do too.
Sent from my SM-G930V using Tapatalk
On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?
Accidentally autocorrected "cooker" to "cooler."
Here it is on amazon. I am a complete newb, but it looks pretty simple. Has solid reviews on amazon too. We will see
Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_mg1czbAPMYET7
Ok that's not what I expected to see when I clicked the link. Curious on your thoughts after use.
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One of my co-workers in Dallas was just raving about a Wagu steak he had prepared this way. He said it was the best steak he had ever had. Will be very interested in hearing feedback.
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Linda and i spent all day at the lake today doing smail things and running errands and freezing with the wind howling across the lake, Today is Megan's birthday so we had Quatro de Mayo last night. Tonight she came to the Lake w Cash, and Sophie for burgers with fresh tomatoes, lightly fried fresh okra, fresh strawberry shortcake,
(https://uploads.tapatalk-cdn.com/20170506/10b86b74fb7db2e249ef7a95bdc01c03.jpg)(https://uploads.tapatalk-cdn.com/20170506/4f2793206da847ab1f6579fb30ed75ec.jpg)(https://uploads.tapatalk-cdn.com/20170506/91fb37565a6bb7276492c0d3af6b7960.jpg)(https://uploads.tapatalk-cdn.com/20170506/265c89dcfc0194e6b93df240280fbab5.jpg)(https://uploads.tapatalk-cdn.com/20170506/2fa75af2596308d4f0553ee08b29668a.jpg)
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Doug, buddy did you cook that burger or go straight raw deal?
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Doug, buddy did you cook that burger or go straight raw deal?
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We've been thru this before, safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.
The finer taste of a steak burger,
Medium rare for those that like it,
temp on that burger was perfect,
some were medium.
They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.
I guess you wouldn't eat a lot of things i eat traveling around the world,
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Doug, buddy did you cook that burger or go straight raw deal?
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We've been thru this before, safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.
The finer taste of a steak burger,
Medium rare for those that like it,
temp on that burger was perfect,
some were medium.
They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.
I guess you wouldn't eat a lot of things i eat traveling around the world,
I know. It was more picking on you.
Just never know how well things are cleaned. I'm not a germ person but we could do a swab test on some equipment and go from there. I was a Qa supervisor at a plant where we did that. Usda inspections are by far harder than health inspection. Health inspection are kinda easy to bs. Usda must remain on site at all time while you are running. I'm HACCP certified and then have the restaurant one now, not that I'm saying I'm something special, I'm not.
Don't mine eating unique stuff. Steak considered safer internal due to bacteria on the outside. Ground, well is ground through out.
Animals that have corn in their diet have a higher baterial count as well. 100% grass feed is lower but still has bacteria.
Carry on. I'll leave you alone. Just messing with you. I eat your cooking, only request is a little more on the burger for me.
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That bacteria on the outside comment is interesting...and makes sense to me.
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That bacteria on the outside comment is interesting...and makes sense to me.
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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.
Internal temp is very important when you buy mass produced ground meat, I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.
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I like my burgers 1/2 burnt but that one looks awesome.
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That bacteria on the outside comment is interesting...and makes sense to me.
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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.
Internal temp is very important when you buy mass produced ground meat, I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.
145 seafood, 160 ground, and all chicken 165. Surface temps needs to be 160 on whole muscle product, not necessarily internal. Recommended temps.
A lot of sickness comes from cross contamination really. Not clean equipment, not washing hands, blah blah. At home as well as business, be it butcher, manufacture, or production.
How do you know how clean the meat Is? You doing bacteria cultures at the house. In ancrobic situations? How much the media plates running you? I don't think they are expensive but it's gotta add up with all the equipment needed. Done it a few times.
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How do you know how clean the meat Is?
I'll cook yours well done
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Butts will be ready soon
50 wings on the egg to follow
(https://uploads.tapatalk-cdn.com/20170506/4c927f160ea2f7c851a1c8581645ffe9.jpg)
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Wings
(https://uploads.tapatalk-cdn.com/20170506/8d995510941f83f02b9358b14dfef9ec.jpg)
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That looks good, I'll be right over.
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Yes i did trim the tree branches between those shots
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Yes that does look awesome.
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Nice Doug! You area cooking machine recently!
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Tonight was the first cook with the Anova (sous vide). I wanted something easy, but good. I read about burgers being a good option, so went that route.
Make patties, season, seal (lightly)
Sous vide @ 130.5* for 1.5 hrs. Seared on the egg after. I finished mine at 135*
Pic doesn't do justice, but it was darn good. I threw the grilled bun on for the pic, but went back and added smoked jalapeños (on egg before I seared the burgers), avocado, havarti.
(https://uploads.tapatalk-cdn.com/20170508/454cf115b581928467a3baac488bdca6.jpg)(https://uploads.tapatalk-cdn.com/20170508/1af779d7830409eaf6906bb0d5e58903.jpg)
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Tonight was the first cook with the Anova (sous vide). I wanted something easy, but good. I read about burgers being a good option, so went that route.
Make patties, season, seal (lightly)
Sous vide @ 130.5* for 1.5 hrs. Seared on the egg after. I finished mine at 135*
Pic doesn't do justice, but it was darn good. I threw the grilled bun on for the pic, but went back and added smoked jalapeños (on egg before I seared the burgers), avocado, havarti.
(https://uploads.tapatalk-cdn.com/20170508/454cf115b581928467a3baac488bdca6.jpg)(https://uploads.tapatalk-cdn.com/20170508/1af779d7830409eaf6906bb0d5e58903.jpg)
Looks fantistic.
Is there less dripping on the grill this way? Any thing in the bag when you are moving to the grill?
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I'm not really sure, but it doesn't go on the grill long. Very juicy outcome.
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We were in and out fast
(https://uploads.tapatalk-cdn.com/20170510/2ac7b523f5a1f1540decfd09fff88ebc.jpg)
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//:'(// I should have known better to read trough this first thing in the morning. I am now hungry. LOL
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Ha...just go back and find the picture of a rare hamburger. //:o//
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//letseat// //letseat// //letseat// //letseat// //letseat// //letseat// //letseat//
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Ha...just go back and find the picture of a rare hamburger. //:o//
That will make it worse
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opinions are like....
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easy sausage on the grill
(https://uploads.tapatalk-cdn.com/20170511/c5934b45158d72e5753fd6f26e132387.jpg)
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Went to a pig roast tonight and they cooked it in this thing. Never seen it before. It was described to me as not smoking it but sort of microwaving it. 82lb pig cooked in 6 hours.
(https://uploads.tapatalk-cdn.com/20170514/188c609309a611b075a153585e3aa629.jpg)
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Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.
Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)
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Oh man...
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Nice color
Chim chiminey cheri
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Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.
Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)
Epic
Why did you do the intial sear?
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Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.
Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)
Epic
Why did you do the intial sear?
Not positive on why, but I read about people doing it sometimes, so thought I'd try it. I think it helps retain more juice. I'll see if I can dig up an explanation.
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Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.
Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)
Epic
Why did you do the intial sear?
Not positive on why, but I read about people doing it sometimes, so thought I'd try it. I think it helps retain more juice. I'll see if I can dig up an explanation.
I could see it adding flavor after the vacuum sealing and while it cooks in the bag.
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More even cooking and more flavor. Also, potentially safer. Here is an article with a good explanation.
https://recipes.anovaculinary.com/recipe/pre-searing-vs-not-pre-searing-steak-before-cooking-sous-vide
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Damn, Jay! Looks awesome.
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Did my first full brisket this weekend and it turned out great! 14 lb Choice Brisket. Trimmed, rubbed with olive oil, kosher salt, cracked pepper and some all purpose seasoning from Mitch's in Roswell.
Cooked for 26.5 hours to 205 IT with the Flameboss. (https://uploads.tapatalk-cdn.com/20170605/b1412c9e528088d03d8e450c0cd8e999.jpg)(https://uploads.tapatalk-cdn.com/20170605/18103fa7ef8c4a363fc03ff88f517a6a.jpg)(https://uploads.tapatalk-cdn.com/20170605/ef32db450c40936fd73bcc09a55d9a8f.jpg)
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^^ that bark tells the story. Black Gold!! Very nice
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Oh wow!!! Those are gonna be some good burnt ends.
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26.5 hours? Wow
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26.5 hours? Wow
Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.
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26.5 hours? Wow
Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.
Killin it Jay!!
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My mouth is watering looking at the pics. Looks great!!
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Did you have to tend to the Egg at all to add lump, etc?
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Thanks guys
Did you have to tend to the Egg at all to add lump, etc?
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I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.
Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal
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Thanks guys
Did you have to tend to the Egg at all to add lump, etc?
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I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.
Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal
Smokeware - better than the BGE? I'm cooking a full packer this weekend also.
I like it better so far. Best part is that you take away more room for error. When opening the top the daisy wheel could slide open, this one can't (could potentially ruin a meal if it opens up and you don't notice) Also, if you cook uncovered it creates more protection in the elements. And I think it looks very nice.
Very minor cons: cover doesn't fit over it easily, so I switch it out with the cap. Apparently you need to clean it occasionally, but I've heard it's very seldom.
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What are some ideas that you guys have either cooked or tasted that would do well in a cooking competition? Looking for new unique ideas.
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Slumin tonight
Tenderloin $9.99 @ Kroger
(https://uploads.tapatalk-cdn.com/20170612/13290713733a999e32d6a28b45cd4271.jpg)
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Burned some brats, burgers and dogs last night.
(http://i1146.photobucket.com/albums/o524/granthousehold1/Mobile%20Uploads/2017-06/20170612_180801_zpsbnioccba.jpg) (http://s1146.photobucket.com/user/granthousehold1/media/Mobile%20Uploads/2017-06/20170612_180801_zpsbnioccba.jpg.html)
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Getting ready to dominate a BBQ competition tomorrow with @acdwight although I can't take much credit. I am helping him drink Blanton's during prep though.
Sliders:
1/2 chorizo
1/2 ground
Patties
Homemade jalapeño cheese spread
Pulled pork
Homemade bacon marmalade
Hawaiian rolls
Will take pics tomorrow(https://uploads.tapatalk-cdn.com/20170701/eb53722cb1aff83d7b9f9f43955daa52.jpg)
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That all sounds awesome.... good luck tomorrow!
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These are going on the egg shortly(https://uploads.tapatalk-cdn.com/20170701/90d05477a631059d8033f6bd485bd9a4.jpg)(https://uploads.tapatalk-cdn.com/20170701/2e7e9c64a42a50c6a77a688d1634d0d4.jpg)(https://uploads.tapatalk-cdn.com/20170701/62b4f768fb7eb595a871b7934e4c38c0.jpg)
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On the BGE
Smokin(https://uploads.tapatalk-cdn.com/20170701/92b405b976ccbcb1db72f41efc9f7a29.jpg)
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Heading to my moms for our 4th of July get to gether to burn some more dogs, brats & burgers.
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The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!
(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
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The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!
(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
That's awesome. How many people voted? How many did you cook for?
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The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!
(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
That's awesome. How many people voted? How many did you cook for?
7 people
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The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!
(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
That's awesome. How many people voted? How many did you cook for?
Roughly 60 people voted, probably cooked for 70.
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Getting ready to dominate a BBQ competition tomorrow with @acdwight although I can't take much credit. I am helping him drink Blanton's during prep though.
Sliders:
1/2 chorizo
1/2 ground
Patties
Homemade jalapeño cheese spread
Pulled pork
Homemade bacon marmalade
Hawaiian rolls
Will take pics tomorrow(https://uploads.tapatalk-cdn.com/20170701/eb53722cb1aff83d7b9f9f43955daa52.jpg)
Good luck!!
Sent from my iPhone using Tapatalk
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The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!
(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
Edit saw it
The butts were incredible. Super moist. Yesterday's butts become today's corn black bean velta pork nachos for the teenagers. (https://uploads.tapatalk-cdn.com/20170702/dc16153a1f0e448e3d5c80394a801e02.jpg)
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Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
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Ribs and deer ham(https://uploads.tapatalk-cdn.com/20170704/2f2e598095a4bbcba2d349f9b675170d.jpg)
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Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
I have never heard of pickled watermelon rind; thx for the knowledge
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Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
I have never heard of pickled watermelon rind; thx for the knowledge
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Me either. They were delicious. They brought them out and said cook these.
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.
What internal temp?
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.
What internal temp?
Butts195+ then rest in cooler an hour or more.
Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.
Cook 3 hours in smoke at 225
Then wrap tight and add some sauce on top
Temp raised to 250 until 195+
About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.
What internal temp?
Butts195+ then rest in cooler an hour or more.
Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.
Cook 3 hours in smoke at 225
Then wrap tight and add some sauce on top
Temp raised to 250 until 195+
About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.
I think Im going to try your method next time I do a butt. Sounds like it cuts the cook time in half.
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Butts.
Super moist as always.
Neighbors say quit your job good.
@tcdawg did you try it?
(https://uploads.tapatalk-cdn.com/20170827/f7fcf6720377a65cd8761975e564e0d5.jpg)(https://uploads.tapatalk-cdn.com/20170827/a25e0c4c28949a135d0b9e798ff714b6.jpg)
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Butts.
Super moist as always.
Neighbors say quit your job good.
@tcdawg did you try it?
(https://uploads.tapatalk-cdn.com/20170827/f7fcf6720377a65cd8761975e564e0d5.jpg)(https://uploads.tapatalk-cdn.com/20170827/a25e0c4c28949a135d0b9e798ff714b6.jpg)
Butt w the wrap? Not yet. But I will soon
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Solid weekend of cooking for me with family in town.
Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)
I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.
What internal temp?
Butts195+ then rest in cooler an hour or more.
Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.
Cook 3 hours in smoke at 225
Then wrap tight and add some sauce on top
Temp raised to 250 until 195+
About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.
Thanks will have to try this.
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Slightly relevant to this thread
(https://uploads.tapatalk-cdn.com/20170904/8c008e41543f0177b1a5929cffb3b1fd.jpg)
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(https://uploads.tapatalk-cdn.com/20170904/bbb70663565e7860f04a50beb078f95b.jpg)Happy Labor Day!
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Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness. I wanted to cry for him! I was helping a friend move a few weeks back. He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)
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That stinks!!
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Tried a new dessert a few days ago. It was killer!!
Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)
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Tried a new dessert a few days ago. It was killer!!
Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)
I'm thinking Jay needs to do this for all of our remaining rides during 2017 as the new Staff. this one would be a great one for Harlen. make sure you are prepared to make plenty for everyone. what a great suggestion. so glad Jay got the new job. "Master Chef/Wheeler" i see a new title in the works.
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Tried a new dessert a few days ago. It was killer!!
Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)
I'm thinking Jay needs to do this for all of our remaining rides during 2017 as the new Staff. this one would be a great one for Harlen. make sure you are prepared to make plenty for everyone. what a great suggestion. so glad Jay got the new job. "Master Chef/Wheeler" i see a new title in the works.
He's definitely more of a master at cooking than wheeling.
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Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness. I wanted to cry for him! I was helping a friend move a few weeks back. He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)
Sent from my iPhone using Tapatalk
So, you broke it and you're blaming him...that seems like a Jay move.
Seriously what was meant with "checking then and/hinder tightness"?
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Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness. I wanted to cry for him! I was helping a friend move a few weeks back. He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)
Sent from my iPhone using Tapatalk
So, you broke it and you're blaming him...that seems like a Jay move.
Seriously what was meant with "checking then and/hinder tightness"?
Sent from my SM-G930V using Tapatalk
Typo and I didn't recheck my spelling...
hinge. The hinge/band tightness.
Not supposed to lift them from the hinge but he said grab it there. We were standing g there with the lid 4' in the air and the base just rolled out and smashed.
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Prime filets. Forgot to take a photo prior to cooking. They were purdy.
(https://uploads.tapatalk-cdn.com/20170907/6add849bc66a00d952b28508bd4c06c0.jpg)
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Moonies Flowery Branch BBQ lunch. Outstanding brisket.
(https://uploads.tapatalk-cdn.com/20170913/7bc17d51abff56f63c77bf50e58b82a6.jpg)
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Moonies Flowery Branch BBQ lunch. Outstanding brisket.
(https://uploads.tapatalk-cdn.com/20170913/7bc17d51abff56f63c77bf50e58b82a6.jpg)
Love that place!!!! You should check out southern smoke over on spout springs. They just opened the new location where papa jacks was.
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It'd be hard to beat Moonies.
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Bacon morning!!(https://uploads.tapatalk-cdn.com/20171015/49ed04f49fd6a9d4069085c6c1535652.jpg)
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Bacon morning!!(https://uploads.tapatalk-cdn.com/20171015/49ed04f49fd6a9d4069085c6c1535652.jpg)
That’s a beautiful thing
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Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
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Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!
I'm assuming steak dinner means you're double dipping, or just really confident!
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Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!
I'm assuming steak dinner means you're double dipping, or just really confident!
Sent from my SM-G930V using Tapatalk
Wife has been training for her new job and just aced her test! Everything else has been going well though!
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Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!
I'm assuming steak dinner means you're double dipping, or just really confident!
Sent from my SM-G930V using Tapatalk
Wife has been training for her new job and just aced her test! Everything else has been going well though!
Awesome!
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@Raisinhead
ice bath after the sous vide? new one to me. more info
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@Raisinhead
ice bath after the sous vide? new one to me. more info
It was my first time trying it, but it keeps internal meat from cooking more during the sear. It seemed to work well.
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I have a 3.5lb brisket on the BGE right now. Temperature holding steady at 285.
Used Lane's Brisket Rub and Ancho Espresso Rub.
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
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How did it turn out?
I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
Sent from my iPhone using Tapatalk
How did it turn out?
I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
Wings look great. I want to try to do them soon. Did you put anything on them?
The brisket turn out delicious. Nice bark and juicy. Need to find a 10 lb piece next time.
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I did grilled wings last week.
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
Sent from my iPhone using Tapatalk
How did it turn out?
I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
Wings look great. I want to try to do them soon. Did you put anything on them?
The brisket turn out delicious. Nice bark and juicy. Need to find a 10 lb piece next time.
Sent from my iPhone using Tapatalk
I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
Sent from my iPhone using Tapatalk
How did it turn out?
I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
Wings look great. I want to try to do them soon. Did you put anything on them?
The brisket turn out delicious. Nice bark and juicy. Need to find a 10 lb piece next time.
Sent from my iPhone using Tapatalk
I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
Doing that will dry out the skin to make them a little more crispy. Another way is to use corn starch which absorbs moisture.
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(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)
Sent from my iPhone using Tapatalk
How did it turn out?
I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
Wings look great. I want to try to do them soon. Did you put anything on them?
The brisket turn out delicious. Nice bark and juicy. Need to find a 10 lb piece next time.
Sent from my iPhone using Tapatalk
I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
Doing that will dry out the skin to make them a little more crispy. Another way is to use corn starch which absorbs moisture.
Sent from my SM-G935V using Tapatalk
Yeah. I added baking powder also, sorry. Still not as crispy as I'd like, but close.
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What temp did you use for the wings? I'm thinking of removing the skin for.lower calories.
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What temp did you use for the wings? I'm thinking of removing the skin for.lower calories.
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I did 350 on mine.
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We'll see what happens. Remove the skin and used Garlic 101 and Fore drill. Both spices from Pork U.
(https://uploads.tapatalk-cdn.com/20171022/d6602d8a1020553438bec66b78984b78.jpg)
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When my God daughter asks for brisket, she gets brisket. 24hrs @ 225 - 15lb whole packer and turbo beef ribs for extra
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(http://s2.quickmeme.com/img/a8/a8f0aeb85b237bdaf62de8474e139fd887cf9b28964dc191e129465e20e5478b.jpg)
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Wings were good and low calorie. Next time I'm going to do them plain and them toss em in wing sauce.
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Over the top chili. Can't wait to eat it. Second attempt, smells and looks awesome!(https://uploads.tapatalk-cdn.com/20171027/5f16c202219b5ce4949fa1c170a9b5f9.jpg)(https://uploads.tapatalk-cdn.com/20171027/4f9a69955b2829ad53dbf094998d53d4.jpg)
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If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.
I have tons of hickory. Took down a huge tree in my yard.
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If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.
I have tons of hickory. Took down a huge tree in my yard.
I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
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If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.
I have tons of hickory. Took down a huge tree in my yard.
I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
Me too!
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If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.
I have tons of hickory. Took down a huge tree in my yard.
I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
@Raisinhead you are close enough to me if you don't make AOP you could just stop by the house sometime.
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If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.
I have tons of hickory. Took down a huge tree in my yard.
I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
@Raisinhead you are close enough to me if you don't make AOP you could just stop by the house sometime.
Preciate it sir
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Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)
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Linda's championship chili with lime zest is always a winner on Halloween!
(https://uploads.tapatalk-cdn.com/20171031/530b3bab1b8728f294274662b3591744.jpg)
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Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)
@Doug .... whos Yenko?? if you have been hiding that from me ima be jealous
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Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)
@Doug .... whos Yenko?? if you have been hiding that from me ima be jealous
They're all my cousins. He's got about 20 more... he rotates them to the house from the hanger. Tony has seen a few. Maybe clark too, Hemi cuda conv, hemi super bee, 2 hellcats, a bunch of chevelles a few over 1000hp,, gto, bunch of 60s camaros some very rare, 440 coronet conv. Vettes
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Anyone have a large BGE nest sitting around?
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Anyone have a large BGE nest sitting around?
I do
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Anyone have a large BGE nest sitting around?
I do
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Dang, found one on CL. Thank you though! Temp solution while friend builds a table.
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No problem
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Threw on a few $8 pork butts yesterday.
Sandwiches, tacos, pork fried rice, what else could I do?
(https://uploads.tapatalk-cdn.com/20171118/5eb27f6be80bae4fbcc106c0f8b01a3a.jpg)(https://uploads.tapatalk-cdn.com/20171118/3bfdf0514abdc76419c054c77f7bc790.jpg)(https://uploads.tapatalk-cdn.com/20171118/62c281d50f5844ffe1f2647b222ff3b2.jpg)(https://uploads.tapatalk-cdn.com/20171118/b9baf1a0ddfa7a9f6ed0b2868a2ba45f.jpg)
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Copying Jay's bacon wrapped pork tenderloin....hopefully it's at least half as good as his:
(https://uploads.tapatalk-cdn.com/20171119/2092c76438c1e841bba8bba982eca72d.jpg)
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$8 pork butts
I feel like I missed a post somewhere.
Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
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$8 pork butts
I feel like I missed a post somewhere.
Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH
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$8 pork butts
I feel like I missed a post somewhere.
Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH
I know, pretty big fail. Come to Roswell if you want some leftovers.
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$8 pork butts
I feel like I missed a post somewhere.
Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH
I know, pretty big fail. Come to Roswell if you want some leftovers.
Sounds and looks delicious. Wish I could. We're hanging in FL.
(https://uploads.tapatalk-cdn.com/20171119/5b6b1f46b5cec6cf99c3ad9d1676fd7a.jpg)
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$8 pork butts
I feel like I missed a post somewhere.
Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH
I know, pretty big fail. Come to Roswell if you want some leftovers.
Sounds and looks delicious. Wish I could. We're hanging in FL.
(https://uploads.tapatalk-cdn.com/20171119/5b6b1f46b5cec6cf99c3ad9d1676fd7a.jpg)
Show off! I don't feel badly anymore.
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Show off!
Hello kettle :)
Pot
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I cooked some fish this weekend that was delicious. It was going to be trout meunière, but couldn't find trout so just did it with tilapia. I used Ralph Brennan's recipe.
(https://uploads.tapatalk-cdn.com/20171120/a82a01b2378610f2940f7e7651af55cf.jpg)
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The "bacon" of fish. Just make sure it isn't from China
http://www.foxnews.com/food-drink/2014/04/09/truth-about-tilapia.html
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Homemade holiday goodies
Pecan pies
Rum cake
Roasted pecans(https://uploads.tapatalk-cdn.com/20171123/b35b7328a05743c1939e9bc76c2bd270.jpg)
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We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.
(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)
(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)
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We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.
(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)
(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)
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Awesome! Looks safe, too...good job.
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We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.
(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)
(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)
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Awesome!
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Smoked Turkey
24 hour brine.
(https://uploads.tapatalk-cdn.com/20171123/dfac60d250fc07ecbbe860d0df47da76.jpg)
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Oven cooked turkey with a 24 hour brine and citrus herb butter.
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Awesome food guys!
Man we had a spread. All the old favorites.
(https://uploads.tapatalk-cdn.com/20171123/3b0a12125f0ba9b6f5cce71d05d4e806.jpg)
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Lookin good guys! Mine were brined for about 16 hours and then put in the fridge to dry out.
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24 hour Brine and the first smoked Turkey on an EGG. We were very pleased.
(https://uploads.tapatalk-cdn.com/20171123/de481279dc32cfa59594889ea4f0f279.jpg)
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What temp did you guys smoke at?
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What temp did you guys smoke at?
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I'll do just about any temp, but I prefer 65 to 75*F.
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325 degrees
165 degree meat temp
Took about 2:45 minutes.
It was a 13 pound bird.
This was my first egg attempt. It turned out great.
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What temp did you guys smoke at?
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I'll do just about any temp, but I prefer 65 to 75*F.
I do 325 for chickens and turkeys
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For chillin around the next camp fire(https://uploads.tapatalk-cdn.com/20180127/ea78f1d9296e3068fe66a4a083586c58.jpg)
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For chillin around the next camp fire(https://uploads.tapatalk-cdn.com/20180127/ea78f1d9296e3068fe66a4a083586c58.jpg)
Nice!
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Ran across this on FB marketplace, I think it’s a pretty good deal. (https://uploads.tapatalk-cdn.com/20180510/284edbec921ec9c6cd28fd0ad6b33d6f.jpg)
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23 day journey to homemade Pastrami deliciousness complete.
21 day cure, overnight desalinate soak, overnight rub rest, 7hr smoke
Prime whole packer brisket trimmed and butchered into three ~4lb chunks
(https://uploads.tapatalk-cdn.com/20180805/c3f938852772dc3953333f769e0ab0c8.jpg)
From scratch brine / cure
(https://uploads.tapatalk-cdn.com/20180805/81e2a58b936e68ab1148d8baac982bfe.jpg)
Day 7 checkin
(https://uploads.tapatalk-cdn.com/20180805/025588f9f91922f013b169bd953e3c08.jpg)
Day 21 pull, rinse, and desalinate overnight
(https://uploads.tapatalk-cdn.com/20180805/23b1961e5e3cc780487541ba77e08e5b.jpg)
Day 22 dry and rub
(https://uploads.tapatalk-cdn.com/20180805/337298c91a2cee31f6f37bd442755594.jpg)
On the smoker
(https://uploads.tapatalk-cdn.com/20180805/bc5239bf0f09a890c2dbbad166ab7b2b.jpg)
Tried one chunk on the steamer after the stall.. much quicker but not as tender and the egg doesn't dry out the meat so really not a necessary step
(https://uploads.tapatalk-cdn.com/20180805/80705581e9328f769c2b69beefac617c.jpg)
Wrapped at the stall
(https://uploads.tapatalk-cdn.com/20180805/bbdf54303935f63d8b018715a63b5fe2.jpg)
And deliciousness
(https://uploads.tapatalk-cdn.com/20180805/c220d013f9875c42b19d1ad6b50c090d.jpg)
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^^^ epic!!!
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That's one hell of a smoke ring!
Seriously, that's pretty awesome. Did you make the rub?
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Did you make the rub?
Combining spices yes, not a premixed rub.
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23 day cook! Daum that’s commitment! Looks great!
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Nice [excited]
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Very cool Don!!
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I’m sure everyone enjoyed it! Awesome
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Did you make the rub?
Combining spices yes, not a premixed rub.
Nice. Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?
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Did you make the rub?
Combining spices yes, not a premixed rub.
Nice. Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?
no
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So couple of “long cooks” coming to fruition this week. Just chopped up a 21day dry aged prime standing rib roast into some ~2” ribeyes.
Costco’s finest USDA Prime:
(https://uploads.tapatalk-cdn.com/20180806/09b8c967efca83c2aaa2b8a529f4fe72.jpg)
Loaded into the dry ager:
(https://uploads.tapatalk-cdn.com/20180806/ad163e4bdf375fa5bbab779076c26ec6.jpg)
Looking good 7days in:
(https://uploads.tapatalk-cdn.com/20180806/a76fe769b434443d5a74822cc0cb04d1.jpg)
Just a little bit of bark to trim at 21days:
(https://uploads.tapatalk-cdn.com/20180806/d5a261af40e863b09ece2c5dddb59446.jpg)
Trimmed up deliciousness ready to cook:
(https://uploads.tapatalk-cdn.com/20180806/16f7ea811db50f442033ecc876a20811.jpg)
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Damn don, those looks awesome!
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You're seriously raising the bar on the Grillin and Chillin thread. Nice!
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Ribeye... FTW!!! Those look awesome!
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Don, what night are we cooking these bad boys?
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Those look awesome!, how are you storing/cooking from this point?
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@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol
@DOUG storing vacuum sealed, freezing what I don’t use this week. Will season with kosher salt, pepper, garlic powder, thyme, then basically reverse sear with sous vide @129 for 3hrs then sear. Delicious.
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@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol
If I get an egg to GATRfest, you gonna hook it up?
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@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol
If I get an egg to GATRfest, you gonna hook it up?
If you can throw down a reverse sear on an egg at gatrfest I'll bring some dry aged steaks... Friday night steak night?
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Labor day was a success. Packed out the Kamado Joe Jr.
Go Dawgs!
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Labor day was a success. Packed out the Kamado Joe Jr.
Go Dawgs!
Very nice
Is that a medium sized grill or a monster Butt?
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Labor day was a success. Packed out the Kamado Joe Jr.
Go Dawgs!
Very nice
Is that a medium sized grill or a monster Butt?
It’s the Joe Jr so it’s not very big. I think the grilling surface is 16” if I remember correctly. That’s a 8 lb. Boston butt for reference.
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(https://uploads.tapatalk-cdn.com/20190116/a0dbe278f9be66d0ad14a74ce9a4cdad.jpg)
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I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?
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I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?
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I have a buddy (high school friend) who works for Traeger...he says they are the best! (duh!). I have had some of his cooking before at a few promotional events he's held and the grub was good, but it wasn't the same as a real smoker.
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Smoke a butt on the BGE yesterday. It was 7.5lbs with the blade bone in. First time I smoked one at a really low temp - about 210 degrees. It took 13 hours to get to 190 degrees. Does that sound normal? I'm thinking the BGE thermometer is off or the meat thermometer.
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I usually count on 1.5 hours per pound at 225-250. But they’re always different and at that low of a temp I can see it taking that long. It may have just been in the stall for a good while.
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Sounds about right if you didn’t wrap it at the stall...which I don’t 1.5 to 2 hours a pound.
But if you wrap it at the stall it will cut a number of hours off that.
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I'll ha e to Google "stall". Crazy I've had this BGE 3 years and have used it less than 20 times.
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Great weather for watching football and cooking and Crown. Some rare Prime Rib from the Egg, Lindas mashed taters, brussel sprouts.
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Nice^^
I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)
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Nice^^
I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)
semi-decent jay
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Nice^^
I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)
I hope that tastes as good as it looks. NO KETO! lol
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Had a friend who hooked me up with some Japanese A5 Wagyu and steak will never be the same again. The difference was night and day: A5 vs Choice ribeye vs Tenderloin
(https://uploads.tapatalk-cdn.com/20200607/b9899ec1c5b56d3d141a97bc784c0dbb.jpg)
(https://uploads.tapatalk-cdn.com/20200607/88366ecc35527ef68d9dac015bdb47b0.jpg)
(https://uploads.tapatalk-cdn.com/20200607/f75d78da105e5d35588cb735654311ba.jpg)
(https://uploads.tapatalk-cdn.com/20200607/cd6222b9d674e6ac2fd49f8de631ba8e.jpg)
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That looks looks awesome .
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Looks good. How were they cooked?
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Looks good. How were they cooked?
5 min each side for the choice ribeye, 1 min each side for the A5 (both on the grill ~600 degrees in cast iron). Because of the fat content of the wagyu, my buddy said it will turn in to a flare up mess if you don’t use cast.
I had one cast iron flat and one cast “grill” pan. That’s why you see the cross hatching on the regular ribeye
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That looks damn good!!! We did some A5 on the green egg at my brothers house a few months back, one minute on each side at 700 degrees. It was like butter
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Dang that looks good
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Looks damn good Tmac. I have had Waygu steak but never cooked it myself. It’s amazing.
I went nuts once for a Super Bowl party and got a full packer Waygu Brisket. Can’t recommend it at all. It wasn’t bad, but it was extraordinarily rich and very earthy. Prime Brisket is the way to go for true brisket flavor
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"Noseprint" lol
First time seeing that. That makes it a little more personal.
I need to find some of that. Thanks for the cast-iron tips.
(https://uploads.tapatalk-cdn.com/20200607/f75d78da105e5d35588cb735654311ba.jpg)
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"Noseprint" lol
First time seeing that. That makes it a little more personal.
I need to find some of that. Thanks for the cast-iron tips.
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First for me too. I asked to see the head so I could match them up, but no deal
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I have a cast iron half moon and do all my steaks on it on the egg. Gets a nice even crust all over, love doing it that way. That marbling looks incredible!
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Kroger has baby back ribs on sale. This was the East Cobb store on 120 in Roswell.(https://uploads.tapatalk-cdn.com/20200626/e2432df718b011db0ec8b4f9ec704f30.jpg)
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Kroger has baby back ribs on sale. This was the East Cobb store on 120 in Roswell.(https://uploads.tapatalk-cdn.com/20200626/e2432df718b011db0ec8b4f9ec704f30.jpg)
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I didn’t notice ribs on sale at mine, but they had pork butts for $.99/lb