Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

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grilled wahoo steaks and stuffed zukies. the things you can do with your smoker without having to use it as a smoker.

those zukies are the half of the one that I grew in my garden. check the avid gardener's thread in RH for a photo.
 
1375870_10201559511083062_441761324_n.jpg

grilled wahoo steaks and stuffed zukies. the things you can do with your smoker without having to use it as a smoker.

those zukies are the half of the one that I grew in my garden. check the avid gardener's thread in RH for a photo.

Nice, Wahoo is one fish ive yet to catch.
 
My local Ralph's has been having pork butts on sale for CHEAP ($1.99/lb). Smoked one before Vegas and bought another today.

Got a tecate and a chicken for some beer butt chicken tonight! Haven't done this on the smoker yet.
 
My local Ralph's has been having pork butts on sale for CHEAP ($1.99/lb). Smoked one before Vegas and bought another today.

Got a tecate and a chicken for some beer butt chicken tonight! Haven't done this on the smoker yet.

Try this for a finishing sauce on your shoulders. I swear by this stuff and my company has raved over it. I just mix it up and put it in squeeze bottles.

JJ's Finishing Sauce...Awesome!!!
 
did you use a small can instead? 1 Cup is all you'd need. and judging by the picture, it looks like you ended up laying the chicken down on the breast side. hope you flipped it over on the back so the breast meat wouldn't dry out. did you brine the chicken first?

as you said, it was the best one yet, so those questions above just may be irrelevant.
 
After some Internet reading and independent trials I've come to the conclusion that beer butt chicken is a myth. The beer doesn't get hot enough to boil, not enough of the liquid turns to steam to do anything to the chicken, it doesn't impart any flavor, and it might actually make the chicken take longer to cook. I will sometimes still cook the chicken on a stand, just without the beer can, to get nice even browning all the way around, but I've found that butterflying the chicken (and doing the brick thing) will yield just as juicy a chicken in less time. Try it for yourself, or try cooking one beer can and one on a stand without the beer can and do a blind taste test. Bet people won't know which was which.

Beer Can Chicken, Myth or Fact? -- Naked Whiz Ceramic Charcoal Cooking
 
ever had a moment when it's too late to realize that it takes longer to cook two or more pieces of meat in the smoker?
 
Saturday I'm going to cook up a buncha whole chickens...then I'm gonna slap on a boneless ribeye roast and see how that turns out.
 
Man this bag of mesquite lump was downright scary. Never let your grandmother buy charcoal. First clue was the fact that the "lump" was still in limb form. I think this is the same stuff 4th of july sparklers are made from. They put out a two foot high shower of sparks from my chimney.

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I never got around to getting it done today. Damn.

Kid had the volleyball game this morning at 11am, then a bunch of girl scout stuff until they got home at quarter-to-seven.

I worked in the garage for the entire time. Got my new reloader set up.

We wound up having pizza for dinner.

I think I'm gonna shoot for next Saturday. Gonna have my wife find one, tie it up round, and salt it by Wednesday so that it can sit for a while in the fridge dry-brining itself. Then, I will coat it liberally with a wet rub.
 
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Got up at 3 AM and got the pork but on the smoker, figure it will be done around 6 PM.
Got a nice bark and gonna give an apple juice steam bath for awhile.
 
Smoked a 3lb Tri-Tip last weekend. Simple marinade for 24 hours:

- Soy sauce
- Beer
- Garlic cloves

I thought it would take about 2 1/2 - 3 hours to smoke at 230. Only took 1hr 40. WTH! Either way, best Tri-Tip I've ever made. Used these:

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