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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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What are you Smoking/Grilling/BBQ'ing this weekend?
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 03-07-2020, 03:27 PM   #2191
Easy 6 Easy 6 is offline
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Gout four little chuckeye steaks with a yet to be determined seasoning, and four small Atlantic lobster tails going on the grill later... tails will be rubbed with olive oil and fresh cracked pepper

Mustard potato salad

Side salad with tomato
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Old 03-07-2020, 10:28 PM   #2192
HonestChieffan HonestChieffan is offline
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Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness
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Old 03-07-2020, 10:39 PM   #2193
srvy srvy is offline
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Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0
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Old 03-07-2020, 11:25 PM   #2194
Fat Elvis Fat Elvis is offline
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Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0
I have that. It is pretty awesome.
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Old 03-08-2020, 12:30 AM   #2195
Buehler445 Buehler445 is offline
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Originally Posted by HonestChieffan View Post
Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness
Duuuuuuuuuude.

Awesome.

Side note: one drawback to living in town is I can’t build myself a smokehouse.
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Old 03-08-2020, 07:37 AM   #2196
philfree philfree is offline
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I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.

That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.
I changed my rub a little and didn't use the Misty's at all. I added some chipotle, smoked paprika, Mexican chili powder, garlic powder, onion powder, brown sugar and cayenne pepper. It's On!

[IMG][/IMG]

The Pit
[IMG][/IMG]

I just had the butcher get my a brisket and when unwrapped it I didn't like it so much. The point was covering almost the whole flat so I separated it. I'm going to have to find a new source for some of the meats I smoke.
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Old 03-08-2020, 10:56 AM   #2197
philfree philfree is offline
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I also added some coffee in the rub.

About 4 hours in
[IMG][/IMG]

I put that little point on about 3 hours after the flat that's why it's not as dark. It shouldn't take long to smoke that little thing.

Don't forget to preheat your splits so they catch fire cleanly so you don't get dirty smoke.

[IMG][/IMG]
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Old 03-08-2020, 04:01 PM   #2198
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Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0
I own that exact setup. Works well, just don't leave the cast part out, even if it doesn't rain.

The ambient humidity will cause it to rust.
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Old 03-08-2020, 05:55 PM   #2199
Coogs Coogs is offline
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Originally Posted by philfree View Post
I also added some coffee in the rub.

About 4 hours in
[IMG][/IMG]

I put that little point on about 3 hours after the flat that's why it's not as dark. It shouldn't take long to smoke that little thing.

Don't forget to preheat your splits so they catch fire cleanly so you don't get dirty smoke.

[IMG][/IMG]
Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.
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Old 03-08-2020, 06:19 PM   #2200
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Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.
Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.

Here's the finished flat.
[IMG][/IMG]

The point.
[IMG][/IMG]

Some slices and the burnt ends.
[IMG][/IMG]

The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.
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Old 03-08-2020, 06:41 PM   #2201
Coogs Coogs is offline
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Originally Posted by philfree View Post
Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.

Here's the finished flat.
[IMG][/IMG]

The point.
[IMG][/IMG]

Some slices and the burnt ends.
[IMG][/IMG]

The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.
Looks fantastic!
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Old 03-08-2020, 06:54 PM   #2202
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Old 03-08-2020, 07:07 PM   #2203
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So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good.
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Old 03-09-2020, 08:47 AM   #2204
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So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good.
Sounds good. I've never smoked a pork belly but it's on my to do list.
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Old 03-10-2020, 12:38 PM   #2205
Megatron96 Megatron96 is offline
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Anyone ever smoke a tri-tip roast? Or a London broil? I know, not the same kind of cut. Just considering some options.
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