Polarissledder Posted July 17, 2016 Share Posted July 17, 2016 Broke in my new patio and Weber grill tonight... then sat around the fire pit. Only busting fresh pow can top that. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 17, 2016 Share Posted July 17, 2016 11 hours ago, Biggie Smails said: Brussel Sprouts are great. I know, just never roasted them, plant them every year in garden Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 17, 2016 Platinum Contributing Member Share Posted July 17, 2016 45 minutes ago, 01mxz800 said: I know, just never roasted them, plant them every year in garden I've never tried that either....have to give it a shot. Quote Link to comment Share on other sites More sharing options...
Doos Posted July 17, 2016 Share Posted July 17, 2016 1 hour ago, Biggie Smails said: I've never tried that either....have to give it a shot. They were good, super easy too. 1/4 cup olive oil salt and pepper table spoon of balsamic vinegar and a teaspoon of honey Roast at 425 for 20 min 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted July 17, 2016 Author Share Posted July 17, 2016 I've got a couple of chicken breasts in a salt and brown sugar brine. I'll trow them on the kettle in a couple of hours with some cherry chips 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 17, 2016 Share Posted July 17, 2016 8 hours ago, Biggie Smails said: I've never tried that either....have to give it a shot. they are a late crop won't see anything till late august like cooler weather, they don't do much then take right the fuck off in the end Quote Link to comment Share on other sites More sharing options...
racerdave Posted July 17, 2016 Share Posted July 17, 2016 I've used the Slow and Sear twice now. One pork butt and 2 racks of St Louis ribs. both came out very good. I forgot to take pics. Just a few chunks of wood on the coals go a long way. Next I want to smoke a 4# turkey breast, and then a thick ribeye reverse sear. Has anyone here done that? http://www.abcbarbecue.com/stea 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted July 18, 2016 Share Posted July 18, 2016 14 hours ago, racerdave said: I've used the Slow and Sear twice now. One pork butt and 2 racks of St Louis ribs. both came out very good. I forgot to take pics. Just a few chunks of wood on the coals go a long way. Next I want to smoke a 4# turkey breast, and then a thick ribeye reverse sear. Has anyone here done that? http://www.abcbarbecue.com/stea Slow and sear, aka reverse sear, on butt and ribs? I've never heard of that, there's a bark on both after a long smoke. I'd be afraid what searing would do. Reverse sear is how I do all of our steaks and chops. I order the meat cut at 2" or buy roasts and cut them myself. Best way to do it in my opinion. Quote Link to comment Share on other sites More sharing options...
racerdave Posted July 18, 2016 Share Posted July 18, 2016 7 minutes ago, Doos said: Slow and sear, aka reverse sear, on butt and ribs? I've never heard of that, there's a bark on both after a long smoke. I'd be afraid what searing would do. Reverse sear is how I do all of our steaks and chops. I order the meat cut at 2" or buy roasts and cut them myself. Best way to do it in my opinion. Slow and Sear is the name of the grill insert. Not used as a reverse sear on butts, etc, just steaks, or quick cooks.. When using it for slow smoke, you only light some coals and let the rest catch slowly for a long cook, For searing a full load of coals is lit, when they are dumped into the chamber they are all in a high pile then and very hot for searing. For my 2 smokes so far I lit about a dozen coals in the corner. when ready then close to a unlit full chimney, maybe 3/4 fills the chamber for the long cook. Maintained 200-250 temp for 10+ hours without adding any coals, on a Maverick grill probe temp, with coals left to go if needed Quote Link to comment Share on other sites More sharing options...
Doos Posted July 18, 2016 Share Posted July 18, 2016 8 minutes ago, racerdave said: Slow and Sear is the name of the grill insert. Not used as a reverse sear on butts, etc, just steaks, or quick cooks.. When using it for slow smoke, you only light some coals and let the rest catch slowly for a long cook, For searing a full load of coals is lit, when they are dumped into the chamber they are all in a high pile then and very hot for searing. For my 2 smokes so far I lit about a dozen coals in the corner. when ready then close to a unlit full chimney, maybe 3/4 fills the chamber for the long cook. Maintained 200-250 temp for 10+ hours without adding any coals, on a Maverick grill probe temp, with coals left to go if needed Ah sorry, I thought the site you linked was calling slow and sear the same thing as reverse sear. Looks likes a clever idea. Gotta love all the different ways to cooks meat, makes it fun. Quote Link to comment Share on other sites More sharing options...
ckf Posted July 21, 2016 Author Share Posted July 21, 2016 I've got a rack of St Louis style ribs smoking on the Kettle for tonight's dinner Quote Link to comment Share on other sites More sharing options...
racerdave Posted July 29, 2016 Share Posted July 29, 2016 No post's in a week. Everyone must have went on a diet or became a vegetarian Quote Link to comment Share on other sites More sharing options...
ckf Posted July 29, 2016 Author Share Posted July 29, 2016 1 minute ago, racerdave said: No post's in a week. Everyone must have went on a diet or became a vegetarian I plan on picking up a pork shoulder tomorrow to smoke this weekend Quote Link to comment Share on other sites More sharing options...
Zambroski Posted July 29, 2016 Share Posted July 29, 2016 1 minute ago, ckf said: I plan on picking up a pork shoulder tomorrow to smoke this weekend Yep. Getting three for my wife's little party on Saturday. Then I have to make chicken for some that don't eat pork and my wife is doing up a veggie tray for a couple of lettuce eaters. All her idiot friends are coming over and there will be plenty of lib-tards on hand. Good grief...I hope nobody wants to talk politics. And I KNOW my wife doesn't want them to. I'd just better stick to being a good host. Women! Jeeeez!!!! And sure as shit one of them will bring their idiot husband that I'm sure to have nothing in common with and have to listen to all night long. Ughhhh...... I already want this weekend to be over. Think I may grab a large ration of delicious meat and head out into the woods for the night. 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 29, 2016 Share Posted July 29, 2016 (edited) 24 minutes ago, racerdave said: No post's in a week. Everyone must have went on a diet or became a vegetarian Grilled some ribeyes for dinner..... :news: Edited July 29, 2016 by dz246 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 29, 2016 Platinum Contributing Member Share Posted July 29, 2016 (edited) 1 minute ago, dz246 said: dinner..... :news: Sweet Mother of God! Edited July 29, 2016 by Biggie Smails Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 29, 2016 Share Posted July 29, 2016 (edited) 6 minutes ago, Biggie Smails said: Sweet Mother of God! Was pretty good... Edited July 29, 2016 by dz246 Quote Link to comment Share on other sites More sharing options...
Doos Posted July 29, 2016 Share Posted July 29, 2016 1 hour ago, racerdave said: No post's in a week. Everyone must have went on a diet or became a vegetarian Been out of town for 9 days...again. Got home last night and hugged the smoker before I said hello to the wife. Its on this weekend. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted July 30, 2016 Share Posted July 30, 2016 6 am and life is looking good! A fresh pile of applewood by the smoker ensures a wonderful bounty! 2 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 30, 2016 Share Posted July 30, 2016 1 hour ago, Zambroski said: 6 am and life is looking good! A fresh pile of applewood by the smoker ensures a wonderful bounty! does that smoker have offset firebox for indirect cooking Quote Link to comment Share on other sites More sharing options...
Zambroski Posted July 30, 2016 Share Posted July 30, 2016 43 minutes ago, 01mxz800 said: does that smoker have offset firebox for indirect cooking Yes. Quote Link to comment Share on other sites More sharing options...
ckf Posted July 30, 2016 Author Share Posted July 30, 2016 I picked up a couple pork butts on sale yesterday for $1/lb. Ended up throwing them in the freezer for when we have company. Not sure is I'm going to smoke a rack of ribs, or reverse sear a 2" bone in rib eye for dinner tonight Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 30, 2016 Share Posted July 30, 2016 (edited) 5 hours ago, Zambroski said: Yes. need to get the add on for my Char-Griller combo, bought it new in spring but they didn't have the firebox in stock, wanted to get the Oklahoma Joe's unit, sold out Edited July 30, 2016 by 01mxz800 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted July 30, 2016 Share Posted July 30, 2016 4 hours ago, ckf said: I picked up a couple pork butts on sale yesterday for $1/lb. Ended up throwing them in the freezer for when we have company. Not sure is I'm going to smoke a rack of ribs, or reverse sear a 2" bone in rib eye for dinner tonight a lot of "pork butts" running around Harbor Fest this week 1 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted July 30, 2016 Author Share Posted July 30, 2016 I decided to smoke the ribs today and grill the steak tomorrow. Instead of using a rub I went with fresh cracked black pepper and sea salt Quote Link to comment Share on other sites More sharing options...
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