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**BigRedChief** · 07-03-2015, 03:48 PM

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.

**Fire Me Boy!** · 09-03-2018, 08:20 AM

Put a brisket on around 6 this morning.

cooper barrett · 09-03-2018, 09:17 AM

Quote:

Originally Posted by Dartgod

I've always heard you want the meat at room temp before putting it on the grill.

That's true for grilling beef and lamb, some say pork but for smoking: I ALWAYS go on a hot smoker with the protein cold.

**SAUTO** · 09-03-2018, 09:21 AM

Philly cheesesteak on the griddle for me tonight

cooper barrett · 09-03-2018, 09:28 AM

Quote:

Originally Posted by lewdog

Looks awesome Dart.

What’s your new smoker?

Oklahoma Joe's by Charbroil which at that price was a deal. When the gas components shoot craps you can charcoal grill on the right side.

**Fire Me Boy!** · 09-03-2018, 12:14 PM

Smoking brisket with hickory for the first four hours. IT at 153 in the flat and 160 in the point.

vailpass · 09-03-2018, 12:19 PM

Quote:

Originally Posted by Fire Me Boy!

Smoking brisket with hickory for the first four hours. IT at 153 in the flat and 160 in the point.

Damn. That looks really good.

cooper barrett · 09-04-2018, 12:29 PM

Spotted in SAUTO's backyard

On a side note: he put it together in 1/2 the time it was supposed to take.

**SAUTO** · 09-04-2018, 12:56 PM

Quote:

Originally Posted by cooper barrett

Spotted in SAUTO's backyard

On a side note: he put it together in 1/2 the time it was supposed to take.

Sorry you are jealous of everyone.

Nickhead · 09-11-2018, 10:16 PM

four slabs of ribs, 8 chicken drumsticks, 2 chorizo's, 4 hen's a laying, and a partridge in a pear tree.

stubby's sticky sweet q sauce, and my own rub.

it's the youngest' 16th bday. he chose the meal

**BigRedChief** · 09-11-2018, 10:46 PM

Quote:

Originally Posted by Nickhead

four slabs of ribs, 8 chicken drumsticks, 2 chorizo's, 4 hen's a laying, and a partridge in a pear tree.

stubby's sticky sweet q sauce, and my own rub.

it's the youngest' 16th bday. he chose the meal

he must be one big boy.

philfree · 09-11-2018, 11:02 PM

I made BBQ Pit Beans on Sunday and they turned out great. Nothing like real Pit Beans.

Nickhead · 09-11-2018, 11:49 PM

Quote:

Originally Posted by BigRedChief

he must be one big boy.

yeah, he's not even mine but yet he is the closest to being a me clone there is

he even found him a girlfriend that wasn't from his town... he went three hours out of his way. although not quite as far as i traveled, but he gets the point... don't settle

he's a great kid.

Nickhead · 09-28-2018, 02:20 AM

Last week, and tomorrow, I have/will be tasked with doing a smoker demonstration at my wife's place of employment. Over the years I have graced them with some KC/USA bbq.

It's a cheap assed smoker that's over 10 years old in design, but not everyone can afford a $3000 smoker (unless you are a chinese water bottling company owner

).

I digress...

Basically, I took everything I could buy, from the store. Nothing homemade. There has been an influx of American seasonings lately, but nothing 'great'. Mostly McCormick's Grill Mates seasonings.

Anyways, I have four racks of pork ribs. spare ribs, some version of brisket but will do - it's thick enough, 4 kilos chicken wings, a shit ton of meatballs, and potatoes to smoke

**Fire Me Boy!** · 09-29-2018, 01:12 PM

Gonna put three slabs of spare ribs on the smoker tomorrow. Got 'em salted and in the fridge now.

**Fire Me Boy!** · 09-29-2018, 01:14 PM

Got some GrillGrates, too. Gonna sous vide some KC strips for the game Monday, get the grates ridiculously hot, and sear the **** of of them.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	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. Attached Thumbnails
Posts: 79,150

09-03-2018, 08:20 AM	#1351
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Put a brisket on around 6 this morning.
Posts: 35,253

09-03-2018, 09:21 AM	#1353
SAUTO Shit Join Date: Jun 2008	Philly cheesesteak on the griddle for me tonight
Posts: 55,715

09-03-2018, 12:14 PM	#1355
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Smoking brisket with hickory for the first four hours. IT at 153 in the flat and 160 in the point.
Posts: 35,253

09-04-2018, 12:29 PM	#1357
cooper barrett MVP cooper barrett's Avatar Join Date: Aug 2017	Spotted in SAUTO's backyard On a side note: he put it together in 1/2 the time it was supposed to take.
Posts: 13,669

09-11-2018, 10:16 PM	#1359
Nickhead EvOlVeD Nickhead's Avatar Join Date: Jun 2016 Location: Blue Mountains, Australia	four slabs of ribs, 8 chicken drumsticks, 2 chorizo's, 4 hen's a laying, and a partridge in a pear tree. stubby's sticky sweet q sauce, and my own rub. it's the youngest' 16th bday. he chose the meal
Posts: 8,221

09-11-2018, 11:02 PM	#1361
philfree Indian Twitter philfree's Avatar Join Date: Nov 2000 Location: Free Agency	I made BBQ Pit Beans on Sunday and they turned out great. Nothing like real Pit Beans.
Posts: 15,004

09-28-2018, 02:20 AM	#1363
Nickhead EvOlVeD Nickhead's Avatar Join Date: Jun 2016 Location: Blue Mountains, Australia	Last week, and tomorrow, I have/will be tasked with doing a smoker demonstration at my wife's place of employment. Over the years I have graced them with some KC/USA bbq. It's a cheap assed smoker that's over 10 years old in design, but not everyone can afford a $3000 smoker (unless you are a chinese water bottling company owner ). I digress... Basically, I took everything I could buy, from the store. Nothing homemade. There has been an influx of American seasonings lately, but nothing 'great'. Mostly McCormick's Grill Mates seasonings. Anyways, I have four racks of pork ribs. spare ribs, some version of brisket but will do - it's thick enough, 4 kilos chicken wings, a shit ton of meatballs, and potatoes to smoke Attached Thumbnails Last edited by Nickhead; 09-28-2018 at 02:33 AM..
Posts: 8,221

09-29-2018, 01:12 PM	#1364
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Gonna put three slabs of spare ribs on the smoker tomorrow. Got 'em salted and in the fridge now.
Posts: 35,253

09-29-2018, 01:14 PM	#1365
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Got some GrillGrates, too. Gonna sous vide some KC strips for the game Monday, get the grates ridiculously hot, and sear the **** of of them.
Posts: 35,253