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

[FBJ]

I wish. After 15 years, my wife (And mother) require me to pretty much burn everything so that they aren't grossed out.

I still prefer my meat mooing.

If you don't already have one, get a super-accurate instant-read thermometer like a Thermapen. Since I've gotten one, my wife and daughter have changed their ways. They used to demand that the meat "look cooked." Now, they've come to appreciate properly-cooked meats without worry of food-borne illness.

 

[FBJ]

Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

 

[notbob]

Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

Did you inject em?

 

[KickEm]

Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

Pictures please!

 

[FBJ]

Well, they were tasty, but not as flavorful as they were when I simply coated them in dry rub the last time.

That and the 'cue ran away a bit. I had the pit set up for 310 running the BBQ Guru to maintain the temp. I walked away for a bit and the dial in the dome said 380, while the BBQ Guru computer said only 295. I recently replaced my pit temperature probe, so I thought that might have been the problem (an incorrectly calibrated probe). The old probe had always shown within 10 degrees of the dome temp gauge. I stuck my Thermapen into the vent and got a dome temp within about 5 degrees of what the round dial was showing. Anyhow...they got done way quicker than I thought they would.

I checked the calibration on the new probe and it was within 2 degrees of the thermapen in a pot of boiling water.

Oh well...not gonna trust it for long cooks until I get it worked out.

 

[notbob]

Brined some salmon filets for a few hours then hot smoked em.

 

[BeerMan]

how did they turn out?

 

[notbob]

how did they turn out?

Not bad. It was my first attempt at cooking em this way. The one on the left had a little brown sugar, middle was bbq sauce and the right was plain

 

[BeerMan]

anyone able to grab some meat at a bargain price at Ralph's this week? I landed an 8+ pound of pork shoulder for less than $1/lb.

 

[BeerMan]

the Ralph's right by me had flat cut briskets on the shelves today. annnnd they're gone. better check your Ralph's!

 

[BeerMan]

here's your helpful guide to smoking meat, in case you have a brain fart at which temp your meat should be done.

however, a few things are left off such as pork loin, which should be taken out at 145 degrees and let sit. any others?

 

[BeerMan]

anyone want a smoker the size of a steam locomotive?

 

[BeerMan]

so, what have you been smoking up for the holiday weekend?

I did a couple of brisket flat-cuts 3 lbs using evoo, s/p and garlic powder rub, and smoked with pecan wood.

it was a fantastic hit at the 4th of July party last night.

 

[salami]

That is a fine smoke ring right there.

 

[jccawdrey]

Got 4 huge thigh/drumstick pieces and 8 big thighs at Albertson's in Diamond Bar last Thurs. Marinated 2 of the thigh/drumstick and 4 of the thighs in buttermilk for 24 hours, the rubbed them with a mixture of garlic salt, Spike, onion powder and red chili flakes. BBQ them last night and they were outstanding. Buttermilk makes them stay real juicy

 

[nosoupforyou]

205 is too high for pulled pork - I think it gets too dried out by that temp.

 

[BeerMan]

205 is too high for pulled pork - I think it gets too dried out by that temp.

if drying out the meat is your concern, consider wrapping in foil when it stalls, with a few drops of liquid (apple juice, bourbon, wine, what have you) and ride it til either temp target. most people do it, others don't. however, wrapping helps bring the temp to the target sooner.

 

[BeerMan]

Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

it is now on my Amazon wish list. the wench better take notice.

 

[WingHater]

Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

it is now on my Amazon wish list. the wench better take notice.

But soon I am not going to be able to find covers for my fireplace.

 

[notbob]

I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?