Become a Patron!
BBQ, Smokers and Cooks
- Thread starter Vesuvius
- Start date
Awesome!!
Thanks.
It's my favorite way to do shrimp.
Ha! Why did you bring it up? I did not even notice that until now and don't even try the "oh, I was just getting some rayon" lol
Everything else looks killer too! I have never done shrimp like that.
My problem is, I have all this crap that I tell the wife I am going to do next but just end up doing ribs or chicken. I love shrimp. At the end of last summer I grilled some marinated ribeye and topped them with fried shrimp, then topped That with a parmesan sauce. I bet it would go great with that shrimp.
That is probably why they have their vape shop there in the first place. Endless supply of rayon and "views". Just need a bbq supply store and a meat marke................never mind, meat market is already covered lol.
I was half afraid to post that question due to the previous lol but yea,
I have not tried that yet.
I never inject, but I make all my own rubs, spritzes, sauces & marinades. I also always buttermilk brine my chicken.
Anyone else here a member on SMF (smoking meat forum)?
Anyone else here a member on SMF (smoking meat forum)?
I know it adds to the flavor but, I always worried about it acting against the flavor of the rub? I use a pretty sweet rub so, I don't think I would want anything sweet for an injection. Maybe something to add a slight tang or bite to it?
I have thought that I could just mix the rub with some water, oil and vinegar and inject that but wondered if the vinegar was a good idea or not.
Also wondered if a citric type juice would help in breaking down the collagen but I think its only the heat that does that or no?
I have thought that I could just mix the rub with some water, oil and vinegar and inject that but wondered if the vinegar was a good idea or not.
Also wondered if a citric type juice would help in breaking down the collagen but I think its only the heat that does that or no?
I have lurked there before but never joined. I always buttermilk my venison chops and steaks and then marinade them.
Ooo, your right! That would!
Last year I posted every smoke I did on there.
This year I've only gotten four in (Chicagoland weather) so far.
Air Blower
Bronze Contributor
Member For 4 Years
Member For 3 Years
Member For 2 Years
Member For 1 Year
This being April Fools day you're probably going to jump out of my computer screen and yell, "gotchya! It was just tofu dressed up like delicious, scrumptious, can't get enough smoked meat!" aren't ya?
You people are evil!
Good thread, been a butcher for the majority of my life.
What are yous guys favorite cuts?
I like to remove the eye out of the underblade portion of the chuck, tie it and roast it whole... ill usually go until spinalis gets to about an inch wide.
Sent from my SM-N920T using Tapatalk
What are yous guys favorite cuts?
I like to remove the eye out of the underblade portion of the chuck, tie it and roast it whole... ill usually go until spinalis gets to about an inch wide.
Sent from my SM-N920T using Tapatalk
Ribeye, St Louis and Baby Back, thighs for chicken dry rubbed and smoked and sauced at the end ohh man, Venison chops, Brisket.
If thats what you mean.
Closest I ever come to butchering is prepping a deer for my butcher. I like to remove the head, skin it and clean it out real good for him. He appreciates that.
If thats what you mean.
Closest I ever come to butchering is prepping a deer for my butcher. I like to remove the head, skin it and clean it out real good for him. He appreciates that.
Living in Pennsylvania, I dont really know many people who smoke. I have been learning and crafting the art of low and slow by myself. Little things here and there I pick up online.
Family get togethers and the hunting cabin are always my test and so far nothing but "holy shit dude, this I awesome" from my family and drunk cabin members lol.
Family get togethers and the hunting cabin are always my test and so far nothing but "holy shit dude, this I awesome" from my family and drunk cabin members lol.
I usually do pork butts, babybacks, chicken breasts, wings, beans, mac& cheese, corn, twice-baked, you name it.
Last year I did some chuckies & made some faux burnt ends out of them- very nice too.
Bucky205
Bronze Contributor
Member For 4 Years
Member For 3 Years
Member For 2 Years
Member For 1 Year
I've got an 8 pound butt I'm getting ready to inject marinade, I will put the rub on before I go to bed tonight. Planning on putting it on at 7 am at 250 grill temp, with a 200 degree target on the butt. Makes me hungry thinking about it. We grill a lot. Tonight we are doing pizza on the grill. 600 degrees for about 6 to 7 minutes makes a good pizza.
Sounds great!! I really wanted to this weekend. Crappy weather but next weekend its on!
I'm thinkin' the same thing here (as it is just starting to snow?)!
I really want to get one of those remote thermometers for that reason. Not really for the meat but just to keep and eye on the temp of the upper barrel. If it is raining or cold, just sit in the house. Run outside if the temp rises or drops and nudge the flues and run back inside.
Anybody have a recommendation for a decent one?
Bucky205
Bronze Contributor
Member For 4 Years
Member For 3 Years
Member For 2 Years
Member For 1 Year
The Igrill looks pretty cool. I don't have one but a friend does, and he really likes it. It monitors both the hood temp, and the meat temp. You can set alarms for either. Still researching and looking for feedback.
Just ordered a couple on ebay $30 each
Sounds good! Thinking I about doing some ribs also.
I've cooked haunches of Venison in my pit before, I use a larding needle and use fatty bacon.
This weekend it's brisket time. Gonna marinate in garlic Bourbon sauce starting Thursday night, and then Friday night I can marinate myself in some Bookers Bourbon, and have some garlic bread with my dinner. 
I have not done Venison yet. What do you do with the bacon? Lay it on top so the fats melt down into the roasts?
Nope, you pull the fatty bacon into the meat to release all it's bacon'y goodness in to lean roasts:
First, I would like to commend you on your handiwork.
Second, what did you use as a clear coat on the handle? Professional curiosity.
Third, that recipe. It's really coincidental that I ran into this thread right now. My wife asked me to clone Crock Pot's BBQ Pulled Pork seasoning packet, and I just did my first attempt a few hours ago. Still cooking. Note the similar spices to what you use. Ha. Now I'm kicking myself for not adding the rosemary.
Attempt #1, for 4 pounds chicken/pork:
1 1/3 cup water
2/3 cup homemade ketchup
2/3 cup brown sugar
1/2 cup cider vinegar
4 teaspoons salt (probably should be 5 or 6)
And things I didn't bother measuring...
Liquid Smoke
granulated garlic
granulated onion
ground ginger
paprika
chili powder
black pepper
Thanks! It is just your basic polyurethane that I use for most of my woodworking. I brushed it on then lightly sanded and brushed again then repeat. Can't remember the name of it at the moment. I will look tomorrow. I have used it on my walking sticks, canes, shelves everything pretty much. The rub recipe, I believe is actually the Memphis Dust recipe and honestly I did not really notice a difference between having the rosemary in and not having it in. It is a good all around rub. I use it on brisket, ribs and chicken thigh mostly. Let me know how that pulled pork turns out!
Oh wow! Definitely have to try that! Its bacon, enough said!Nope, you pull the fatty bacon into the meat to release all it's bacon'y goodness in to lean roasts:
Larding needle. Want.
Off-topic alert
Off-topic alert
I was swimming in poly, urethane, stripper, mineral spirits, stain, rust converter, etc all winter. Was doing furniture/wood/metal refinishing work. Great learning experience.
I love woodworking. Been doing it since I was 12. Its fun and relaxing.
I always seem to have a over soft fall apart brisket.... But that sounds deliciousThis weekend it's brisket time. Gonna marinate in garlic Bourbon sauce starting Thursday night, and then Friday night I can marinate myself in some Bookers Bourbon, and have some garlic bread with my dinner.
The trick is to monitor the temp at the inner core of the meat. You want to take it out of the pit/smoker when it's at 180-185, wrap in tin foil and put in a small cooler with some newspaper on the bottom. That way it will finish cooking with it's own heat and come out tender, but not falling apart.
I do this with my full briskets (not trimmed) and they come out perfect every time.
Thats exactly how I did my last one last year and my gawd!!!