BBQ/Smoking Meat
- Thread starter jstim
- Start date
97BlackAckCL
Elite Member
Made an 8 lb brisket, did an overnight marinade that was phenomenal, the smoker temp was a bit higher than I wanted but I was able to keep it moist and it came out nice and juicy
After the overnight marinade I patted it dry and then dry rubbed it, let it smoke for 2 hours to start building a crust
After 2 hours I brought out the mop sauce and started mopping
This was taken after a couple hours
This was after 4 hours of smoke and the meat was almost up to temp
After 5 hours of smoke and resting, I covered with a towel after the picture
Time to slice
The meat was so tender and juicy, definitely happy with the end results. Everyone raved about how good it was.
After the overnight marinade I patted it dry and then dry rubbed it, let it smoke for 2 hours to start building a crust
After 2 hours I brought out the mop sauce and started mopping
This was taken after a couple hours
This was after 4 hours of smoke and the meat was almost up to temp
After 5 hours of smoke and resting, I covered with a towel after the picture
Time to slice
The meat was so tender and juicy, definitely happy with the end results. Everyone raved about how good it was.
97BlackAckCL
Elite Member
Last night in the rain. If you like wings and haven't tried turkey wings, you should. The extreme ale was to help me not notice how miserable it was outside.
Where does one find a bunch of turkey wings?
00Sebby
Senior Member
I get them at the supermarket. Here, we have a grocery chain called Kroger. They carry a Jenny-O wings. Sometimes, they're all flaps (my favorite) and some times they're whole wings.
GangsterOfLove
New member
I've been messing with reverse searing and such. I've always wondered how places like Ruth's Chris got 3" thick "baseball cut" steaks cooked so perfectly even and now I know.
Ran across this on the 'net and it was just goofy enough to try.
Bust out your lunchbox:
Season some steaks:
Boil some water (use a bigger pan - I needed more water than this):
Put steaks in Ziplock bags and put them in the lunchbox. Add hot tap water:
Add boiling water until you get the internal finish temperature you are shooting for. Close lunchbox.
Wait one hour, adding boiling water as need to hold the temp:
Enjoy an adult beverage to help pass the time:
Preheat grill to "incinerate" :
Sear each side for 1 minute. This is how they came out - perfect!
I think I want a sous vide gadget for Christmas.
Ran across this on the 'net and it was just goofy enough to try.
Bust out your lunchbox:
Season some steaks:
Boil some water (use a bigger pan - I needed more water than this):
Put steaks in Ziplock bags and put them in the lunchbox. Add hot tap water:
Add boiling water until you get the internal finish temperature you are shooting for. Close lunchbox.
Wait one hour, adding boiling water as need to hold the temp:
Enjoy an adult beverage to help pass the time:
Preheat grill to "incinerate" :
Sear each side for 1 minute. This is how they came out - perfect!
I think I want a sous vide gadget for Christmas.
Last edited:
I've been messing with reverse searing and such. I've always wondered how places like Ruth's Chris got 3" thick "baseball cut" steaks cooked so perfectly even and now I know.
Ran across this on the 'net and it was just goofy enough to try.
Bust out your lunchbox:
Season some steaks:
Boil some water (use a bigger pan - I needed more water than this):
Put steaks in Ziplock bags and put them in the lunchbox. Add hot tap water:
Add boiling water until you get the internal finish temperature you are shooting for. Close lunchbox.
Wait one hour, adding boiling water as need to hold the temp:
Enjoy an adult beverage to help pass the time:
Preheat grill to "incinerate" :
Sear each side for 1 minute. This is how they came out - perfect!
I think I want a sous vide gadget for Christmas.
Be careful
Maybe it's my OCD but what you've essentially done here is boiled small particles of plastic into the steak and then ate it
If you do your research on SV online there are 2 camps of thought on the matter and one of them seek out very special SV bags that prevent the plastic from cooking into the food.
Sent from my iPhone using Tapatalk
GangsterOfLove
New member
I'll look in to that. Thanks!
np man. i wanted to SV myself but wife says no. lol.
you can begin your research here @ https://www.cnet.com/how-to/why-ziploc-bags-are-perfectly-okay-to-use-for-sous-vide-cooking/
t4r blinder
New member
Local grocery store had a special on tomahawk steaks. Couldn't resist. Serious Fred Flinstone action
Used reverse sear technique. Did a slow-n-low offset until internal temps hit 117F, set aside for ~10 minutes to rest wrapped in foil, then direct sear over charcoal for about ~2 minutes per side.
Love that slowNsear. Have one for my 26" weber.
GangsterOfLove
New member
Sunday I found a sale on pork loins and bought two. Lord knows I like classic BBQ with a paprika based rub and some nice red sauce, low and slow, but I've been wanting something different. I searched the 'net and came up with something I'm going to call "smoke roasting", and it's my new favorite.
I brined the two loins in 1/2 gallon of water, 1/2 cup of Kosher salt, a couple of garlic cloves and a big handful of herbs from my garden - sage, rosemary, thyme, Greek oregano - and a bunch of coarse pepper. 6 hours.
Got the smoker up to 275 with some Pecan wood over the coals because that is what I had. Rinsed off the loins, dried them, rubbed them with olive oil and sprinkled with a little balsamic vinegar, garlic salt, more coarse pepper, and a tiny sprinkle of brown sugar - I don't like things real sweet these days.
Smoked until internal temp was 145 - about an hour. I was surprised at how quick it was. Used the rest of the coals in the smoker to make some jalapeno poppers. Wrapped the loins in foil for an hour and then finished them on a super hot grill - maybe 1 minute per side. Carmelized the little bit of sugar - nice!
If you went to some foo-foo restaurant in West LA (I always tip big if they'll front line the 'Runner) you'd pay $35 for this and be happy you did. It's that good! Even better was the second night when I combined the pork with some green Hatch chili salsa (have you tried this stuff?), a little onion and some cilantro for a Burrito.
Definitely a keeper! :thumb:
I brined the two loins in 1/2 gallon of water, 1/2 cup of Kosher salt, a couple of garlic cloves and a big handful of herbs from my garden - sage, rosemary, thyme, Greek oregano - and a bunch of coarse pepper. 6 hours.
Got the smoker up to 275 with some Pecan wood over the coals because that is what I had. Rinsed off the loins, dried them, rubbed them with olive oil and sprinkled with a little balsamic vinegar, garlic salt, more coarse pepper, and a tiny sprinkle of brown sugar - I don't like things real sweet these days.
Smoked until internal temp was 145 - about an hour. I was surprised at how quick it was. Used the rest of the coals in the smoker to make some jalapeno poppers. Wrapped the loins in foil for an hour and then finished them on a super hot grill - maybe 1 minute per side. Carmelized the little bit of sugar - nice!
If you went to some foo-foo restaurant in West LA (I always tip big if they'll front line the 'Runner) you'd pay $35 for this and be happy you did. It's that good! Even better was the second night when I combined the pork with some green Hatch chili salsa (have you tried this stuff?), a little onion and some cilantro for a Burrito.
Definitely a keeper! :thumb:
GangsterOfLove
New member
I like this sauce. I cut the amount of molasses in half - the ketchup has plenty of sugar:
Barbecue Sauce Recipe: Tennessee Hollerin' BBQ Whiskey Sauce Recipe
I tried making it with rotgut whiskey and came back to Jack Daniels. There really is a difference in flavor.
One of my coworkers got one. He swears by it. Another coworker saw it / sampled a brisket from it and he bought one too. I'd consider getting one if I had a place to put it.
97BlackAckCL
Elite Member
^Smoking turkey is quickly becoming one of my favorite things to smoke. I'm smoking a big turkey for my family for Thanksgiving.
Sam's Club had a great deal on pork butts, so I'm smoking a pork butt on Sunday for some pulled pork :yum:
Sam's Club had a great deal on pork butts, so I'm smoking a pork butt on Sunday for some pulled pork :yum:
97BlackAckCL
Elite Member
Sam's Club had a killer deal on Pork Butts, so I grabbed a nice big 8+ pounder and smoked that sucker on Sunday. I spent way too long standing at the cooler picking through the meat until I found the right marbling.
Dry rubbed the night before and gave it plenty of time to sit overnight
I changed up my technique a bit and used a mixture of apple cider and apple cider vinegar to mop/spray on the meat instead of just water, I think it made the meat way more juicy than just using water
Finished product
And pulled apart, GF and I agree that this is by far the tastiest and juiciest pulled pork I've made yet
Dry rubbed the night before and gave it plenty of time to sit overnight
I changed up my technique a bit and used a mixture of apple cider and apple cider vinegar to mop/spray on the meat instead of just water, I think it made the meat way more juicy than just using water
Finished product
And pulled apart, GF and I agree that this is by far the tastiest and juiciest pulled pork I've made yet
