Click Here!
Page 20 of 72 FirstFirst ... 1018192021223070 ... LastLast
Results 191 to 200 of 717

Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #191

    Default

    Quote Originally Posted by notbob View Post
    Looks great for your first smoke

    This electric pellet smoking is so easy, even I can do it!

  2. #192

    Default

    Next up....


    Chicken!!

  3. #193

    Default

    Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.

  4. #194

    Default

    tri tips for me usually take less than an hour. 230-240 in the chamber til I.T. hits 135. sear over high heat 5 minutes each side.

    RR, consider getting a digital thermometer?
    I BELIEVE I'll have another beer!

  5. #195

    Default

    Quote Originally Posted by leftwngr View Post
    Did a tri tip for a picnic.

    The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

    Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

    Next week: chicken and ribs for friends. Should be fun.
    that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?
    I BELIEVE I'll have another beer!

  6. #196

    Default

    No. Just a fat chunk of tri tip. Here's a shot of it before slicing.

    I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.

    Here is a shot before slicing.

    The thickness of the meat wasn't uniform so things got interesting mid cook.
    Attached Images Attached Images  
    Last edited by leftwngr; August 18th, 2013 at 10:00 PM.

  7. #197

    Default

    Yesterday's spareribs with corn from the garden.

  8. #198

    Default

    Awesome. Fresh corn is amazing when smoked.

    You didn't trim the ribs?

  9. #199

    Default

    Quote Originally Posted by leftwngr View Post
    Awesome. Fresh corn is amazing when smoked.

    You didn't trim the ribs?
    I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.

  10. #200

    Default



    Pulled pork! Amazing!

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •