Anybody into BBQ/Smoking?
Comments
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Mojo and chicken or turkey are simply a match made in taste bud heaven. Easily my most favorite combination. We actually marinade the Thanksgiving turkey for 2-3 days in 2 bottles of this before being placed into the rotisserie.
After all these years, my favorite BBQ sauce still remains Old Mule.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
stangman67 wrote: »Solution is to make a lot at one time! I have enough to last me months
especially their GrillMates line, are tasty, inexpensive, and consistently made. I used to do my own rubs too, I've found that theirs are better. Really.
@stangman67, which smoker is your new one? I looked at Vision website but can't seem to locate it (at least in that color?).
It is a classic series that is exclusively sold at Sam's club. Same basic grill as the old classic with the addition of a cast iron top vent and the ash drawer( that I wish wasn't there).2 Channel in my home attic/bar/man cave
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Kinda late to the discussion, but I've using an Akorn Kamado since last fall (stole it from Walmart on clearance for $140+tax). Yes, the build quality is not comparable to the ceramic ones, but for that price, it was definitely worth it and I expect to get a few years out of it at least.
I don't seem to have the trouble that you have holding 225-ish. I don't even use a controller. I've done pork butts a couple times with no issues holding that temp for 9-12 hours. I get some spikes and dips, but nothing crazy.
I have yet to try a brisket. I will probably try one later this spring.For rig details, see my profile. Nothing here anymore... -
Man, you guys are killing me! I think it's time to step my smoke game up. I've been using an old Weber kettle, but, it's about useless for any serious smoking.
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Kinda late to the discussion, but I've using an Akorn Kamado since last fall (stole it from Walmart on clearance for $140+tax). Yes, the build quality is not comparable to the ceramic ones, but for that price, it was definitely worth it and I expect to get a few years out of it at least.
I don't seem to have the trouble that you have holding 225-ish. I don't even use a controller. I've done pork butts a couple times with no issues holding that temp for 9-12 hours. I get some spikes and dips, but nothing crazy.
I have yet to try a brisket. I will probably try one later this spring.
Hell of a score there. Great price
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Man, you guys are killing me! I think it's time to step my smoke game up. I've been using an old Weber kettle, but, it's about useless for any serious smoking.
Oh man, don't say your kettle is useless for serious smoking. I smoked for years using different types of smokers and grills. But I keep going back to using a simple Weber kettle because it is easy and the results are fantastic. Here are a couple of pics of what I used before switching back to the kettle.
Here are some pics of about a 10 hour smoke on a kettle of a couple of Boston Butts.
And here is a brisket after smoking on the kettle.
It can be done on a kettle and it can be done well on a kettle if you just learn a few of the techniques and tricks.
McIntosh MA252 Integrated Amp, LUMIN D2 Network Music Player, Yamaha Aventage RX-A840 receiver, Emotiva XPA Gen3 2 channel amp, Polk LSiM 703 speakers. Oppo UDP-203 Blu-Ray player, Polk LSiM 705 speakers. Polk Signature S20 speakers. -
Nice results there @mark090852, just shows what can be accomplished with some patience and experience.
BBQ is not about cooking, it's about commitment.So, are you willing to put forth a little effort or are you happy sitting in your skeptical poo pile?
http://audiomilitia.proboards.com/ -
I think you Master the art of indirect cooking @mark090852
You can cook some seriously good stuff that way on the Weber!2 ch- Polk CRS+ * Vincent SA-31MK Preamp * Vincent Sp-331 Amp * Marantz SA8005 SACD * Project Xperience Classic TT * Sumiko Blue Point #2 MC cartridge
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STOP IT!!!!!!
Damn I'm hungry now._________________________________________________
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I'm gonna do as ribs this weekend. I got my new Rock's BBQ Stoker Ii temperature control tell for my smoker. Should make for a real enjoyable grilling experience2 Channel in my home attic/bar/man cave
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I like the reviews and looks of the Weber 26" Original Kettle Premium. May have to get one of these...
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All done on a 22.5" Weber kettle. Except the homebrew :-)
I use a DigiQue for rock-solid temp control -
Just put these in the smoker, three racks of pork spare ribs
Doing the 3-2-1 method with some foil juice I spun up this morning. Should be good eats
2 Channel in my home attic/bar/man cave
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I've got the same rib rack which I use if I'm doing more than 2 racks.
I'm doing St. Louis ribs tomorrow using a modified 3-2-1 on my WSM.
Be sure to post some after cook pics!
Happy smoking!
H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music. -
2 Channel in my home attic/bar/man cave
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Yep.
Those ribs look perfect. I bet they taste even better. -
Drool.....
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no smoking tonight but found some Pork Sirloin Chops that I baked with Panko crumbsand it was so good I missed up my diet and eat 2 pieces time to fast for 2 days.
gone from 242 to 218 and still doing good till tonight
thanks to Tom and others who have gave advise! I just put on some 34 jeans tonight for 1st time in years many years Thanks Tom! actually like the lemon water!2 ch- Polk CRS+ * Vincent SA-31MK Preamp * Vincent Sp-331 Amp * Marantz SA8005 SACD * Project Xperience Classic TT * Sumiko Blue Point #2 MC cartridge
HT - Polk 703's * NAD T-758 * Adcom 5503 * Oppo 103 * Samsung 60" series 8 LCD -
Did an overnight pork butts smoke last night using my vision and a Rocks BBQ Stoker. This was a 14 hour cook, very stubborn shoulder this one. Results were out of this world.
/IMG_20170318_123822 Channel in my home attic/bar/man cave
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That looks ridiculously good!
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No doubt! I'd say that turned out perfect.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Of course. Today's lunch is slow cooked pork chops marinated in red wine brine. For heat and smoke I used a combination of oak and cherry I have been gathering from around the town thanks to Craigslist.
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Some of this will be used to wood working but there will be plenty leftovers for smoking...
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Just fired up the smoker and put on a 15lb brisket for tomorrow!
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Good looking brisket right there!
I'm going to give everyone fair warning on this one. Viewing the below pic may make you extremely hungry and mildly jealous. Saw a video on these awhile back and decided today was a good day to make them happen. Boneless/skinless chicken thighs stuffed with a half jalapeno pepper and a little bit of cream cheese all wrapped in some nice bacon. Smoked for about two hours at 300 degrees (definitely overdid these and they were reading 180 as I took them off), and then glazed in hot BBQ sauce. Used stubb's chicken seasoning on the things and periodically seasoned with my homemade general purpose rub. As you might imagine, they taste fantastic
2 Channel in my home attic/bar/man cave
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STOP IT!!!!!!
Damn I'm hungry now.
Right...how about it. Nice job guys.
I learned that backbone removal method over last thanksgiving with poultry. Never had a juicier Turkey, and the cook times are cut in half. Did chicken the other day in the same fashion, removing the backbone, and man was it good.
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Cables-
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Kitchen
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