BBQ/Smoking Meat

[00Sebby]

Last night was simply grilled chicken breasts paired with a salad and tasty beverage. They were great!

 

[97BlackAckCL]

First cook with cherry wood, csme out great

Cherry is great, great flavor!

 

[cfranck1]

Cherry is great, great flavor!

Couldn't agree more!!
Love Cherry wood for a smoke..
Apple is a close second.

 

[Ralphman]

I think i still perfer post oak, the smell of the smoke even before the meat is in just makes me hungry, but cherry wasnt bad at all and had a nice sweet smell

 

[GangsterOfLove]

Last night was simply grilled chicken breasts paired with a salad and tasty beverage. They were great!

Looks great! Are they skinless?

Do you brine them first?

 

[00Sebby]

Yes, skinless. No brine but did marinate them. The only chicken I leave skin on are legs and wings... like these I made tonight. [emoji4]

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[97BlackAckCL]

Yes, skinless. No brine but did marinate them. The only chicken I leave skin on are legs and wings... like these I made tonight. [emoji4]

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Those look amazing!

 

[fayraree]

So who on here needs someone to taste test some of this fine BBQ? (NYC area lol)


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[TK-422]

You get some of this.

Mix in this plus cilantro.

Fire up the Pit BBQ with Hickory and Red Oak. close the lid to add smoke.

When it looks like this add a slice of pepper jack.

Go inside and pan fry sour dough in a little butter. Add guacamole on one side, mayo on the other. tomato and lettuce to finish it off.

Perfection.

 

[GangsterOfLove]

Dayum! :thumb:

 

[Ralphman]

Beer can chicken and pork but

 

[Ralphman]

New theroms for the blind

 

[Ol'Blue]

Pulled Pork....

Prep time. 100 lbs of goodness. Pics to follow.

Blue

 

[Ol'Blue]

Smoker is ready to go. Just waiting for some time to pass before the cooking party starts.

Blue

 

[lowderjh]

2 pork shoulders on the smoker at 11:15 this morning.


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[Ol'Blue]

Party starting....

 

[Ol'Blue]

4runners bbq and the smoke is rolling. All is good.

 

[Ol'Blue]

Here it is everyone. It turned out super moist and tender. Bone pulled right out of the meat.

 

[97BlackAckCL]

Here it is everyone. It turned out super moist and tender. Bone pulled right out of the meat.

How long did you smoke? Did you wrap the meat at all?

 

[Ol'Blue]

How long did you smoke? Did you wrap the meat at all?

Smoked it for almost 4 hours in a Combo of Apple wood, Hickory Wood and the oak that was in the box for fire wood. Wrapped it up after the smoking was done and double wrapped it so the liquid would not get out from the fat drippings. I always cook the fat up also so it keeps the meat moist.

Hope that helps.

Blue