07-01-2016, 10:15 PM
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#16
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Have to still try pecan wood to smoke with.
For poultry, love me some apple or cherry.
Here are some of what I smoked recently.
Beer can chix with cherry wood.
Pork Tenderlions with apple butter filling smoked with cherry
and of course some St. Louis ribs (Texas cheat) with apple wood and some wings thrown in there too..
Damn this thread is making me hungry now!! 
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07-02-2016, 08:47 AM
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#17
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Senior Member
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Quote:
Originally Posted by cfranck1
Have to still try pecan wood to smoke with.
For poultry, love me some apple or cherry.
Here are some of what I smoked recently.
Beer can chix with cherry wood.
Pork Tenderlions with apple butter filling smoked with cherry
and of course some St. Louis ribs (Texas cheat) with apple wood and some wings thrown in there too..
Damn this thread is making me hungry now!! |
How did you do the tenderloins with apple butter filling? Time and temp? Anything special on that apple butter?
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Quote:
Originally Posted by StreetCreeper
And you also tell him that right before Absalom smokes them on the trail—he skins them first and fashions their dirty lifeless hides into camp-hats to keep warm at nite...
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07-02-2016, 11:23 AM
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#18
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Join Date: Jul 2010
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Quote:
Originally Posted by jstim
How did you do the tenderloins with apple butter filling? Time and temp? Anything special on that apple butter?
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Not really "true" apple butter but close. haha
some chopped onions, apple sauce, chopped apples and stick butter, mix together.
The tenderloins have very little fat so you need to put some moisture in the meat.
Pounded the tenderloins with my tenderizer.
Mushed the apple butter mix onto one side of each loin, put them together and tied them up with some butcher string and in the pan they went onto the grill.
A little of my own SPG seasoning mix on top.
Around 2 hours at 300. I took them off when the thermometer was at 145-150.
Let sit for about 20 min after.
Got the idea from these guys and did it my own way.
Apple Butter pork loins
Picture is when I put it right on the grill..
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02 Taco - 197k +/- BFG A/T KO2 285s + rims from 4Runner - saving up for suspension - House gets priority over Taco (for now)
Last edited by cfranck1; 07-02-2016 at 11:25 AM.
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07-02-2016, 01:48 PM
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#19
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I'm a bit of a BBQ guy, can make some amazing ribs, steaks, and such. I just bought my first brisket because it was on a great sale. Although right now I don't have a smoker, only a good quality propane grill. What do you guys propose I should do? Can I make a delicious brisket on a propane grill, or should I keep it till I get a smoker. 
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07-02-2016, 02:49 PM
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#20
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Join Date: Dec 2015
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Quote:
Originally Posted by ddnww
I'm a bit of a BBQ guy, can make some amazing ribs, steaks, and such. I just bought my first brisket because it was on a great sale. Although right now I don't have a smoker, only a good quality propane grill. What do you guys propose I should do? Can I make a delicious brisket on a propane grill, or should I keep it till I get a smoker. |
I would try it on the gas grill. You would need to fire up one burner at low heat and put the brisket on the indirect side of the grill over a drip tray. Add some soaked wood in a pan over the flame. As long as you leave the lid closed and get the brisket internal temp up to 190-195 range it should turn out good. If it does you can add that to your bragging rights. 
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07-02-2016, 04:19 PM
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#21
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Quote:
Originally Posted by ddnww
I'm a bit of a BBQ guy, can make some amazing ribs, steaks, and such. I just bought my first brisket because it was on a great sale. Although right now I don't have a smoker, only a good quality propane grill. What do you guys propose I should do? Can I make a delicious brisket on a propane grill, or should I keep it till I get a smoker. |
Just like the guy above said, indirect heat, keep the grill at around 225-250 until internal temp of 195. Make sure to remove all the silver skin, and trim the fat cap to about 1/8 inch thick. I would suggest injecting beef broth about every inch to keep it really moist, and great way to smoke is to make a foil baggy, and put your wood chips in there. At 225 it'll be about 1-1/2 hrs per pound.
You could also separate the point and the flat, depending how many people you're feeding. And do them each individually. The point has better marbaling, and is easier to make and keep it juicy. The flat is what everyone makes slices out of.
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2015 Toyota 4Runner Trail Premium traded for 2015 Ford F-250 Super Duty
Quote:
Originally Posted by StreetCreeper
And you also tell him that right before Absalom smokes them on the trail—he skins them first and fashions their dirty lifeless hides into camp-hats to keep warm at nite...
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07-02-2016, 04:50 PM
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#22
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Looking tasty
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07-02-2016, 10:58 PM
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#23
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I want to add to the fire. Just a few recent cooks. Whole chickens are about a weekly event around my house, 2 are drying right now!  
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07-03-2016, 09:03 AM
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#24
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Quote:
Originally Posted by RedBeard01
I want to add to the fire. Just a few recent cooks. Whole chickens are about a weekly event around my house, 2 are drying right now!
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We do whole and spatchcock chickens almost every week too. Cheap and very good. Leftovers make great chicken salad. I never baked a cake or bread on the Egg though.
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Current: 2004 Land Cruiser Thundercloud Metallic
Former: 2020 ORP Silver. BFG AT KO2s, TRD Skid Plate, added Rear Sliding Deck, Pro LED fogs, Infinity REF-3032CFX dash speakers.
In Between: 2020 Jeep Wrangler Unlimited Rubicon with almost all options. Got tired of worrying about it disintegrating and ending up setting at the dealer for weeks and months.
Former: 2010 TE Silver w/ C4 Fab Rock Sliders, TRD skid plate, ECGS bushing upgrade, Bilstein 5100s, and BFG AT KO2 tires.
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07-03-2016, 10:59 AM
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#25
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Any good pork tenderlion marinade & cooking recs
Im tasked with cooking a couple of these up Monday. Looking for some good easy overnight marinade recs and an idea of what the internal temp should be if cooked say medium (kinda pink/brown on the inside)
Links work as well. Thanks.
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07-03-2016, 08:05 PM
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#26
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@ RedBeard01
How do you like your KJ? I just picked one up today from a Costco Roadshow. Just finished putting it together and saw your pic.
Looking forward to firing it up!
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07-04-2016, 03:34 AM
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#27
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Join Date: Aug 2015
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I do a lot of all the above. Lately though my preferred way is Santa Barbara Style on my Two sided Master Forge grill. You can raise and lower the grill on each side separately between the wood/coals and the meat. I also have a vertical smoker, a boring gas grill and a turkey fryer.
My wife recently suggested an egg so I’m green lit when I am ready.
We celebrated a day early today and I cooked up 2 chickens, 10 Rib eyes and a pack of jalapeno and cheddar sausages. Cooked on Red Oak and Hickory. I also made some killer Spicy Pork and Beans in the slow cooker since last night. No pictures, everyone was too hungry to wait.
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07-04-2016, 03:53 AM
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#28
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This is one I get asked to make again and again. My beef jerky.
It starts with this and a 5 Lb brisket.
About 10 hours marinating then 4 hours in the vertical smoker.
You can't buy this stuff.
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"I hope yours took a bath once in a while, kid. This guy's armor smells like he lived in it."
―Han Solo to Luke Skywalker, while donning TK-422's armor.
Last edited by TK-422; 07-04-2016 at 03:55 AM.
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07-04-2016, 04:27 AM
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#29
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A few pics
Santa Maria Style chicken.
Smoked Leg of Lamb
Smoked Bacon Bomb
Smoked Tri Tip
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"I hope yours took a bath once in a while, kid. This guy's armor smells like he lived in it."
―Han Solo to Luke Skywalker, while donning TK-422's armor.
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07-04-2016, 07:47 AM
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#30
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Quote:
Originally Posted by CdaleR4000si
@ RedBeard01
How do you like your KJ? I just picked one up today from a Costco Roadshow. Just finished putting it together and saw your pic.
Looking forward to firing it up! |
You made a great choice. Once you learn how to dial the temperature, you can cook anything. If you have any questions feel free to message me. 
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