Awesome!!Got it all seasoned & a good empty burn through it I am ready. Hoping tomorrow I can rip it. It is pretty freak large tomorrow is a practice run to see how well she holds the heat
Thanks.Mmm that shrimp looks killer!
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" lolOh & I was not at salon. My local B&M is wedged between a salon & tanning bed place
Everything else looks killer too! I have never done shrimp like that.Thanks.
It's my favorite way to do 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.Lol gotta say I do love hanging out at that shop great views all the time. Just tell the wife I'm going to the vape shop she says oh have fun lol
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I was half afraid to post that question due to the previous lol but yea,Yes sir
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I have lurked there before but never joined. I always buttermilk my venison chops and steaks and then marinade them.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)?
Ooo, your right! That would!Italian dressing works great in chicken
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Last year I posted every smoke I did on there.I have lurked there before but never joined. I always buttermilk my venison chops and steaks and then marinade them.
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?I try to run my smoker once or twice a week.
Ribs, wings, pork butt,sides. We love it all.
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I usually do pork butts, babybacks, chicken breasts, wings, beans, mac& cheese, corn, twice-baked, you name it.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.
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Sounds great!! I really wanted to this weekend. Crappy weather but next weekend its on!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.
I'm thinkin' the same thing here (as it is just starting to snow?)!Sounds great!! I really wanted to this weekend. Crappy weather but next weekend its on!
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.I'm thinkin' the same thing here (as it is just starting to snow?)!
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.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?
Just ordered a couple on ebay $30 eachI 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?
Well, weather was crappy all week and over the weekend but, going to be nice this weekend so I think we will be smoking something!
Sounds good! Thinking I about doing some ribs also.Same here.
I'm thinking maybe some beef short ribs & mac & cheese......
I've cooked haunches of Venison in my pit before, I use a larding needle and use fatty bacon.Venison is awesome on the smoker too but you have to watch it very close. It can dry out very quick. Well I am off to pick up the new smoker have a great day everyone!
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?I've cooked haunches of Venison in my pit before, I use a larding needle and use fatty bacon.
Nope, you pull the fatty bacon into the meat to release all it's bacon'y goodness in to lean roasts: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?
Here is the rub I use for pretty much everything.
3/4 Cup firmly packed dark brown sugar.
3/4 Cup white sugar.
1/2 Cup paprika.
1/4 Cup garlic powder.
2 Tbs black pepper.
2 Tbs ginger powder.
2 Tbs onion powder.
2 tsp rosemary powder.
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!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
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:
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.your basic polyurethane that I use for most of my woodworking
I love woodworking. Been doing it since I was 12. Its fun and relaxing.Larding needle. Want.
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 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 always seem to have a over soft fall apart brisket.... But that sounds delicious
Thats exactly how I did my last one last year and my gawd!!!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.