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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is online now
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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.
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Old 03-20-2022, 06:14 PM   #2986
In58men In58men is offline
Baba Ganoush
 
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Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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Old 03-20-2022, 06:39 PM   #2987
Captain Obvious Captain Obvious is offline
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Location: MO
Quote:
Originally Posted by In58men View Post
Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
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Old 03-20-2022, 06:40 PM   #2988
In58men In58men is offline
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Originally Posted by Captain Obvious View Post
Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
That’s ****ing genius, I froze the other seven. I’ll definitely give it a try.
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Old 03-20-2022, 08:10 PM   #2989
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by In58men View Post
Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.




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I gotta agree, a good hotdog is indeed awesome.
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Old 03-21-2022, 12:01 AM   #2990
jdubya jdubya is offline
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I smoked elk meat loaf. Flavor is great but the texture is a little too bready for me. I’ll do some tweaking with the recipe next time.
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Old 03-27-2022, 06:29 PM   #2991
In58men In58men is offline
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Chicken thighs for the weeks meal prep




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Old 03-27-2022, 06:32 PM   #2992
CasselGotPeedOn CasselGotPeedOn is offline
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Old 03-27-2022, 06:37 PM   #2993
In58men In58men is offline
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Boneless skinless
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Old 03-28-2022, 08:53 AM   #2994
Indian Chief Indian Chief is offline
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I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
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Old 03-28-2022, 09:04 AM   #2995
Otter Otter is offline
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Quote:
Originally Posted by Indian Chief View Post
I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
In my opinion venison needs to be tenderized and marinated for about at least 12 hours with 24 hours being ideal. Find a marinate that fits your taste. Some common staples are Worchester, Soy, Lime, Garlic, and Olive oil.

I find that the Worchester and soy have enough salt that you don't need to add much more if any.

Here's one marinate I found on a quick search that looks tasty and will be adding to my repertoire.

https://www.modernfarmhouseeats.com/...son-backstrap/

Let us know how it turns out.
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Old 03-28-2022, 10:37 AM   #2996
Fish Fish is offline
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Quote:
Originally Posted by Indian Chief View Post
I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
It's a little tricky, since there's basically no fat in the meat. You have to be really careful about not overcooking it. It can go from delicious to inedible in a matter of minutes. Temp probe is a must. I'd highly recommend a good marinade/tenderizer too. I use Allegro Hickory Smoke tenderizer. Marinate for 12-24hrs. Smoke it low and slow until internal temp hits 130-135. If internal temp gets over 140, it's gonna turn to leather quickly. I spray it with a mix of olive oil/water/apple juice every 45 minutes or so. Just remember that venison is like beef, there's no danger in cooking it rare.

The backstrap is my favorite venison cut to smoke though, if you have one. Leave the entire backstrap whole. Don't butterfly it. Smoke it whole like a big loin. Cut into medallions when done. I do this often when we have potlucks at work, and it just blows people's minds. They always say "Oh, I don't like venison it's too gamey." Then they try mine and argue that it isn't actually venison.

Good luck.
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Old 03-28-2022, 12:44 PM   #2997
srvy srvy is offline
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Highly recommend this sauce for the marinade. It is good with venison beef chicken pork fish you name it. It's awesome to make jerky too.

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Old 03-28-2022, 08:57 PM   #2998
Indian Chief Indian Chief is offline
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Thanks for the tips everyone. I'll be sure to follow up with results.
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Old 05-22-2022, 02:01 PM   #2999
Pablo Pablo is offline
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Pastrami and eventually burnt ends and wings going this afternoon.




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Old 05-22-2022, 02:10 PM   #3000
CatinKS CatinKS is offline
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Smoked a spiral ham with hickory on top, and pork belly on the bottom grill. I like using a spiral as it allows the smoke to penetrate the interior of the ham easier. I have never cooked a pork belly before. Cook up in small cubes and will skillet it as burnt ends in BBQ sauce. I should have marinaded overnight, as I don't have access to the bottom grill while cooking on my Weber Smokey Mountain.

If anyone else has a better recipe for pork belly, I have enough extra to try.
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