...

**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.

MOhillbilly · 09-27-2016, 12:23 PM

Quote:

Originally Posted by Fire Me Boy!

Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.

And done.

I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.

One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it.

I brine whole loins. Its the only way.

**mikeyis4dcats.** · 09-27-2016, 12:30 PM

Quote:

Originally Posted by suzzer99

It's only a matter of time before some hipster brings back BBQed possum, groundhog and raccoon. Or have they already?

MOhillbilly · 09-27-2016, 12:31 PM

mmmm head on is my favorite

**BigRedChief** · 09-27-2016, 01:58 PM

Quote:

Originally Posted by Fire Me Boy!

Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.

And done.

I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.

One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it.

nice!

suzzer99 · 09-27-2016, 03:46 PM

Quote:

Originally Posted by mikeyis4dcats.

How's it taste?

KCUnited · 10-02-2016, 02:47 PM

Smoking a whole chicken (to use in enchiladas later) and some Scotch eggs. BBQ glazed on the far left.

Chifws!!!

Got the egg a little more done than I intended, so I'll have to play around with my cook times.

**BigRedChief** · 10-02-2016, 02:57 PM

Doing stable meats. Costco chicken thighs to use in recipes and a whole pork loin. Injected the meat, rubbed em down and marinated them in the fridge for 24 hours. Then slow smoked with apple and oak wood chips.

**BigRedChief** · 10-02-2016, 02:57 PM

Finished product

**gblowfish** · 10-02-2016, 04:19 PM

I made jerk chicken in the crock pot.
I like to jerk my chicken occasionally.

R Clark · 10-02-2016, 04:22 PM

Quote:

Originally Posted by gblowfish

I made jerk chicken in the crock pot.
I like to jerk my chicken occasionally.

What's better jerkin or chockin that old chicken

**gblowfish** · 10-02-2016, 04:23 PM

Jerk chicken isn't as messy.

GloryDayz · 10-08-2016, 03:25 PM

What this pork shoulder looked like at around Noon just before a wrapped it and put it back on.

Sent from my phone using Tapatalk (so spelling be damned!!!)

listopencil · 10-08-2016, 04:31 PM

Hopefully some Falcon. We'll see.

Nickhead · 10-08-2016, 10:13 PM

so i have a cheap offset smoker (with mods, pic provided) i have been using, but unless its hot out there is a lot of heat loss. had a bunch of bricks laying around so i thought i would make my own.

this is just a mock up of it. will have to mortar it obviously, and then maybe line the fire box with 1/4 steel. you will notice, i have offset some bricks for rack placement. and i will need to figure a way to have access to lower racks when full. total capacity i would say around 10 chickens or more will fit on this mock up. i do have more bricks, but it was getting quite tall at this point.

MTG#10 · 10-09-2016, 08:50 AM

Doing a couple tri tips today. Im gonna try barbecuing them instead of grilling for the fist time. 250 on the trusty WSM with hickory until they hit 130 then sear directly over the hot coals.

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: 79,140

09-27-2016, 12:31 PM	#348
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri	mmmm head on is my favorite
Posts: 23,371

10-02-2016, 02:47 PM	#351
KCUnited Cheat Death KCUnited's Avatar Join Date: Nov 2007 Location: Land of Drincoln	Smoking a whole chicken (to use in enchiladas later) and some Scotch eggs. BBQ glazed on the far left. Chifws!!! Got the egg a little more done than I intended, so I'll have to play around with my cook times.
Posts: 33,995

10-02-2016, 02:57 PM	#352
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	Doing stable meats. Costco chicken thighs to use in recipes and a whole pork loin. Injected the meat, rubbed em down and marinated them in the fridge for 24 hours. Then slow smoked with apple and oak wood chips. Attached Thumbnails
Posts: 79,140

10-02-2016, 02:57 PM	#353
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	Finished product Attached Thumbnails
Posts: 79,140

10-02-2016, 04:19 PM	#354
gblowfish Be Kind To Your Pets gblowfish's Avatar Join Date: Jun 2002 Location: Glorious Independence, MO	I made jerk chicken in the crock pot. I like to jerk my chicken occasionally.
Posts: 40,839

10-02-2016, 04:23 PM	#356
gblowfish Be Kind To Your Pets gblowfish's Avatar Join Date: Jun 2002 Location: Glorious Independence, MO	Jerk chicken isn't as messy.
Posts: 40,839

10-08-2016, 03:25 PM	#357
GloryDayz (Sir/Yes Sir/Aye Aye Sir) GloryDayz's Avatar Join Date: Oct 2009 Location: Diving	What this pork shoulder looked like at around Noon just before a wrapped it and put it back on. Sent from my phone using Tapatalk (so spelling be damned!!!)
Posts: 115,643

10-08-2016, 04:31 PM	#358
listopencil Immanentize The Eschaton listopencil's Avatar Join Date: Oct 2002 Location: In Partibus Infidelium	Hopefully some Falcon. We'll see.
Posts: 55,969

10-08-2016, 10:13 PM	#359
Nickhead EvOlVeD Nickhead's Avatar Join Date: Jun 2016 Location: Blue Mountains, Australia	smoker build... so i have a cheap offset smoker (with mods, pic provided) i have been using, but unless its hot out there is a lot of heat loss. had a bunch of bricks laying around so i thought i would make my own. this is just a mock up of it. will have to mortar it obviously, and then maybe line the fire box with 1/4 steel. you will notice, i have offset some bricks for rack placement. and i will need to figure a way to have access to lower racks when full. total capacity i would say around 10 chickens or more will fit on this mock up. i do have more bricks, but it was getting quite tall at this point. Attached Thumbnails
Posts: 8,221

10-09-2016, 08:50 AM	#360
MTG#10 Mammoth penis MTG#10's Avatar Join Date: May 2006 Location: Springfield	Doing a couple tri tips today. Im gonna try barbecuing them instead of grilling for the fist time. 250 on the trusty WSM with hickory until they hit 130 then sear directly over the hot coals.
Posts: 11,430