BBQ/Smoking Meat
- Thread starter jstim
- Start date
00Sebby
Senior Member
What?!? Nobody grillin' or smokin' these days? This is from last night. Made a seafood gumbo on the Egg with shrimp, scallops, and crab meat. It was the first gumbo I've made and it was delicious. Ignore the milky look... that was some smoke but it looks weird. And I enjoyed this tasty winter ale during the process.
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jstim
New member
Your BGE is a Large right? How big was your turkey, and what was the cook time/temp? I want to do a smoked turkey, especially since its fall turkey season here....I am thinking smoked wild turkey?
00Sebby
Senior Member
Yep. Large BGE. We typically do 14-16 lb birds but I have done a 20lb on there. If I get a really large one I will make sure it has a flatter profile. I cook it at 325 so it is more roasting than smoking but it still has smoke flavor all through the meat. A 16 lb takes about 4 to 4.5 hours. I go more by temp than time. Best turkeys ever!
97BlackAckCL
Elite Member
Got a 20 lb turkey defrosting in the fridge, going to be smoking it on Thursday for my and the gf's families, can't wait!
GangsterOfLove
New member
Does anyone have a good recipe for smoked meatloaf?
BettysNephew
New member
I have used this one in the past and liked it. I just used Sweet Baby Rays for sauce. It is a promo for Traeger and Thermoworks but I adapted it to my Big Green Egg without problems.
Score a touchdown with a smoked meatloaf at your next tailgate! | Blog | ThermoWorks
97BlackAckCL
Elite Member
Thanksgiving turkey was a huge success, started with a 20 lb bird
Dry rubbed it over night with herbs and spices
Next morning fired up the smoker and injected it with butter and white wine, and stuffed it with garlic and onions
Covered with cheese cloth and basted every half hour with wine/butter mix
Smoked with hardwood lump charcoal and apple wood chips, literally smoked out the entire neighborhood
Wrapped the legs and wings after a few hours, this thing barely fit on the smoker, but I made it fit
Total smoke to get the inner thighs to 165 was 5 hrs total
The finished product, the meat was extremely flavorful and juicy, so freaking good! Best one I've made yet :yum: And it was cooked perfectly all the way through
Dry rubbed it over night with herbs and spices
Next morning fired up the smoker and injected it with butter and white wine, and stuffed it with garlic and onions
Covered with cheese cloth and basted every half hour with wine/butter mix
Smoked with hardwood lump charcoal and apple wood chips, literally smoked out the entire neighborhood
Wrapped the legs and wings after a few hours, this thing barely fit on the smoker, but I made it fit
Total smoke to get the inner thighs to 165 was 5 hrs total
The finished product, the meat was extremely flavorful and juicy, so freaking good! Best one I've made yet :yum: And it was cooked perfectly all the way through
TK-422
New member
I just picked up a Breville smoking gun to try out. They always use them on the cooking shows so I thought why not.
Tonight I cooked up a couple of Angus grass fed beef patties on the stove top. After they were cooked I put them in a plastic container with Cherry wood chips in the gun and kicked the little guy on. While I was getting the other stuff ready I let the burgers smoke for about 5 minutes.
Grass fed burgers, Brioche buns and herb encrusted waffle fries.
I will have to admit in 5 minutes that little gun infused as much taste as a regular smoker does in about 1/2 hour.
Tonight I cooked up a couple of Angus grass fed beef patties on the stove top. After they were cooked I put them in a plastic container with Cherry wood chips in the gun and kicked the little guy on. While I was getting the other stuff ready I let the burgers smoke for about 5 minutes.
Grass fed burgers, Brioche buns and herb encrusted waffle fries.
I will have to admit in 5 minutes that little gun infused as much taste as a regular smoker does in about 1/2 hour.
Last edited:
Ready
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TK-422
New member
volkinator
New member
ha... summer.. what's that!?
Wife got me the big green egg for our wedding
I knew she was a keeper!
Did my first spatchcock chickens though. Will definitely be doing it again! Dry brines are amazing. Super tender and moist.
Wife got me the big green egg for our wedding
I knew she was a keeper! Did my first spatchcock chickens though. Will definitely be doing it again! Dry brines are amazing. Super tender and moist.
97BlackAckCL
Elite Member
I'm definitely ready, debating if I'm going to keep limping by with my Brinkmann or if I'm going to spend the money and step up to a Weber
That's a man's burgerJust burgers tonight since I spent most of the day on upgrading shocks and struts on the 4Runner.
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97BlackAckCL
Elite Member
Looking good Sebby, I can't wait to get out there and smoke something! I'm working on getting my porch cleaned off and reorganized in the next week or 2
