f7ben Posted December 22, 2018 Share Posted December 22, 2018 1 hour ago, NaturallyAspirated said: More fun, but more work too, pellet is set and forget. Neal I was just thinking from a cost perspective. Burning cord wood is cheap Quote Link to comment Share on other sites More sharing options...
Woodtick Posted December 23, 2018 Share Posted December 23, 2018 So I bought these saw dust bricks that I learned about some place on this site. It took for ever to get them lit? Went through 15 sticks of fat wood. Was about to go get the rose bud out of the truck. Any tricks to them. They obviously need a lot of air because they are heavy and dense like Zam. Once going, they burn OK but do smell good. They only cost $2.30 ,6 bricks weighing 21lbs total. Maybe this brand sucks? Quote Link to comment Share on other sites More sharing options...
dz246 Posted December 24, 2018 Share Posted December 24, 2018 Brisket cook. Not my best work, but it was tender, and good flavor 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted December 24, 2018 Share Posted December 24, 2018 34 minutes ago, dz246 said: Brisket cook. Not my best work, but it was tender, and good flavor Not much of a smoke ring?? Neal Quote Link to comment Share on other sites More sharing options...
dz246 Posted December 24, 2018 Share Posted December 24, 2018 15 minutes ago, NaturallyAspirated said: Not much of a smoke ring?? Neal Grill was having issues today..... Quote Link to comment Share on other sites More sharing options...
Roosting Posted December 29, 2018 Share Posted December 29, 2018 Ok just got me a pork belly and want to make me some bacon. Looks easy enough. Anyone got a good basic recipe? is pink salt required? Quote Link to comment Share on other sites More sharing options...
Rw06GT Posted December 29, 2018 Share Posted December 29, 2018 1 hour ago, Roosting said: Ok just got me a pork belly and want to make me some bacon. Looks easy enough. Anyone got a good basic recipe? is pink salt required? https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices Quote Link to comment Share on other sites More sharing options...
Roosting Posted December 30, 2018 Share Posted December 30, 2018 I used this recipe https://ilovemeat.com/homemade-bacon-part-1-cure/ so next question do you cold smoke like this guy says or do you take it up to 150 deg when you smoke it? Quote Link to comment Share on other sites More sharing options...
Woodtick Posted January 1, 2019 Share Posted January 1, 2019 Put these on the grill. 3 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted January 1, 2019 Share Posted January 1, 2019 6 minutes ago, Woodtick said: Put these on the grill. those look good, this time of year i've gone to just searing and tossing them in the over on the pan rather than freezing my ass off outside with the weber Quote Link to comment Share on other sites More sharing options...
Woodtick Posted January 1, 2019 Share Posted January 1, 2019 11 minutes ago, Angry ginger said: those look good, this time of year i've gone to just searing and tossing them in the over on the pan rather than freezing my ass off outside with the weber It’s 40deg out. Didn’t need a coat. Looks to be in the 40s for the next 10 days. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted January 13, 2019 Share Posted January 13, 2019 A8* here had to break out toolbox grill 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted January 22, 2019 Platinum Contributing Member Share Posted January 22, 2019 Dropped an 11 pound brisket on the smoker an hour ago. 250* Apparently, there will be a wedding here at my house this summer and I was volunteered to cook brisket for somewhere around 120 people. Going to measure the weigh after cooking to see what the actual yield is from an 11 lbs brisket after trimming and after cooking. 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted January 22, 2019 Share Posted January 22, 2019 7 minutes ago, Blackstar said: Dropped an 11 pound brisket on the smoker an hour ago. 250* Apparently, there will be a wedding here at my house this summer and I was volunteered to cook brisket for somewhere around 120 people. Going to measure the weigh after cooking to see what the actual yield is from an 11 lbs brisket after trimming and after cooking. I see that all the time on the bbq forums. Buy a smoker, suddenly your a caterer... Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted January 22, 2019 Platinum Contributing Member Share Posted January 22, 2019 I don't even want 120 people at my house for my funeral Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted January 22, 2019 Share Posted January 22, 2019 8 minutes ago, steve from amherst said: I don't even want 120 people at my house for my funeral x10000 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 4, 2019 Share Posted February 4, 2019 goes from -20* to 61* so out comes the webber need a little flame broiling to ease the winter blues 3 2 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 10, 2019 Share Posted February 10, 2019 I think I found steak taco charcoal. 1 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 21, 2019 Platinum Contributing Member Share Posted February 21, 2019 Another brisket. Last one was tasty but dried out on me. I seared this one on both sides at 400 degrees when I started. May wrap it after 5-6 hour to help keep it moist. After 4 hours it’s at about 140. 3 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted February 21, 2019 Share Posted February 21, 2019 (edited) 2 hours ago, Blackstar said: Another brisket. Last one was tasty but dried out on me. I seared this one on both sides at 400 degrees when I started. May wrap it after 5-6 hour to help keep it moist. After 4 hours it’s at about 140. Aiming for 205*? Looks to be pretty dry, time to wrap? What's the rub/binder recipe? Neal Edited February 21, 2019 by NaturallyAspirated Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 22, 2019 Platinum Contributing Member Share Posted February 22, 2019 1 hour ago, NaturallyAspirated said: Aiming for 205*? Looks to be pretty dry, time to wrap? What's the rub/binder recipe? Neal I went another half hour then wrapped. Its at 205 now. Pulled it from the wrap, letting it dry up a touch before I take it off the grill. Kept it simple, equal parts garlic powder, pepper and salt. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 22, 2019 Share Posted February 22, 2019 Not enough snow to ride and not making repairs on plow trucks so what's one to do Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted February 22, 2019 Platinum Contributing Member Share Posted February 22, 2019 3 minutes ago, 01mxz800 said: Not enough snow to ride and not making repairs on plow trucks so what's one to do You just reminded me I need to replace a back up light. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 22, 2019 Share Posted February 22, 2019 7 minutes ago, steve from amherst said: You just reminded me I need to replace a back up light. I will say I have not been 100% truthful I do have a bad wire on plow side of the back up truck a would rather BBQ than fix that 2 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 23, 2019 Share Posted February 23, 2019 Well it’s been raining it’s ass off most of the day at 39deg. Pulled the electric smoker under the Eve by the garage to whip up a couple of yard bird. Bhen can’t cook,the end! 2 1 Quote Link to comment Share on other sites More sharing options...
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