Sunday BBQ - what you got going?
Comments
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I haven't seasoned her yet, but exited, picked it up in Ennis TX. It has a heavy steel charcoal pan inside so you can charcoal grill and the pan acts as a deflector shield to roll the smoke since wood is directly under the pit.
http://www.johnsonsmokers.com/index.php/ultimate-tailgater2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
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erat interfectorem cesar et **** dictatorem dicere a -
Still nibbling at the left over pulled pork.
Just wolfed down this sandwich for lunch - mighty good tasting!
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. -
Tonight I will be grilling up a 22 ounce top sirloin that has been marinading for 24 hours in a mix of olive oil, red wine, fresh garlic and peppercorn. It will be served with a side of fire roasted au gratin potato....The Gear... Carver "Statement" Mono-blocks, Mcintosh C2300 Arcam AVR20, Oppo UDP-203 4K Blu-ray player, Sony XBR70x850B 4k, Polk Audio Legend L800 with height modules, L400 Center Channel Polk audio AB800 "in-wall" surrounds. Marantz MM7025 stereo amp. Simaudio Moon 680d DSD
“When once a Republic is corrupted, there is no possibility of remedying any of the growing evils but by removing the corruption and restoring its lost principles; every other correction is either useless or a new evil.”— Thomas Jefferson -
nooshinjohn wrote: »Tonight I will be grilling up a 22 ounce top sirloin that has been marinading for 24 hours in a mix of olive oil, red wine, fresh garlic and peppercorn. It will be served with a side of fire roasted au gratin potato....
D a m n , when we eatin??Pio Elete Pro 520
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It was GOOOOOD!
Easily the best steak I have ever grilled up that was purchased from a grocery storeThe Gear... Carver "Statement" Mono-blocks, Mcintosh C2300 Arcam AVR20, Oppo UDP-203 4K Blu-ray player, Sony XBR70x850B 4k, Polk Audio Legend L800 with height modules, L400 Center Channel Polk audio AB800 "in-wall" surrounds. Marantz MM7025 stereo amp. Simaudio Moon 680d DSD
“When once a Republic is corrupted, there is no possibility of remedying any of the growing evils but by removing the corruption and restoring its lost principles; every other correction is either useless or a new evil.”— Thomas Jefferson -
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Puritan PSM156 -
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nice if you brought this to skip's house. i'll help you cook
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This can happen. It also comes with a rolling pedestal. Been real busy but I'll try to get her seasoned, then spend another day getting used to playing with the vents to control the heat.2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
Desktop rig: LSi7, Polk 110sub, Dayens Ampino amp, W4S DAC/pre, Sonos, JRiver
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erat interfectorem cesar et **** dictatorem dicere a -
Erik Tracy wrote: »I tried a variation on the finish cooking. I've seen in competitions that most everyone wraps their meat in foil
I've been experimenting with that too. I smoked the last ones for 5 hours at 225, then wrapped in foil and put back in smoker for 3 hours at 250. Rested the meat (wrapped in towels and put in cooler) for a couple of hours, then pulled.
Here's the important part - I saved all the juice and refrigerated over night. Next morning there's a layer of fat on top of congealed broth. The broth has a ton of flavor on its own and it has some of the smoked dry rub in it. Liquid Gold! Removed the fat and saved broth for reheating.
I reheated for a family reunion with an electric roaster. Melted the broth then added meat. Didn't need any BBQ sauce. 20 lbs cooked weight disappeared in a hurry.SDA 2B-TL (Sonicap/Solen/Mills, Erse Super Q, Rings, Spikes, No-Rez)
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nice if you brought this to skip's house. i'll help you cooktxcoastal1 wrote: »
[/quote]
This can happen. It also comes with a rolling pedestal. Been real busy but I'll try to get her seasoned, then spend another day getting used to playing with the vents to control the heat.[/quote]
DON'T season with mesquite!!!
Amplifiers: Norma IPA 140, MasterSound Compact 845, Ayre v6xe, Consonance Cyber 800
Preamp: deHavilland Ultraverve 3
Dac: Sonnet Morpheus 2, Musical Paradise mp-d2 mkIII
Transport: Jay's Audio CDT2 mk2, Lumin U1 mini
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Puritan PSM156 -
nice if you brought this to skip's house. i'll help you cook
This can happen. It also comes with a rolling pedestal. Been real busy but I'll try to get her seasoned, then spend another day getting used to playing with the vents to control the heat.[/quote]
DON'T season with mesquite!!!
[/quote]
No worries there, not a huge fan of mesquite except on open grill.
Will use oak and alder, with a little hickory
2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
Desktop rig: LSi7, Polk 110sub, Dayens Ampino amp, W4S DAC/pre, Sonos, JRiver
Gear on standby: Melody 101 tube pre, Unison Research Simply Italy Integrated
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erat interfectorem cesar et **** dictatorem dicere a -
Tonight I'm doing up chicken drumsticks.
Got a good buy at the market at 89cents/lb on the 16-family pak.
Half rubbed with a mix of spices/seasoning, half marinating in Stubbs Citrus and Onion (with chopped garlic I added in).
Pasta side salad, green beans, seasoned fries and maybe a zesty bold CA Zin.
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. -
Pinot Noir Erik....Look for a Flowers in your local booze joint. Nice and light and smooth. Or another by Wright. Zins....I like Frank Family, East Branch, but a lot of budget ones are decent too.HT SYSTEM-
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lsi 9's -
C'mon...really? No one is bbq'ing or grilling on this Holiday weekend?
Picked up 2 lbs of top sirloin I had my butcher thin slice for me to make some steak sandwiches.
Marinated the top sirloin, hot searing cook on the grill, along with some grilled onions, green/red bell peppers, served on a thick hoagie bun with oven melted provolone cheese.
Sides of potato salad, home made mac & cheese, maybe some token green beans to say we had some veggies.
Slosh it all down with a bold syrah!
Who else is keeping the 'flame' alive this weekend???
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. -
I'll be bbq'ing a prime rib....
My New Year's resolution is 3840 × 2160
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Wife went to grab a couple steaks.
Have a great and safe 4th everyone.Pio Elete Pro 520
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Accidental double post??Pio Elete Pro 520
Panamax 5400-EX
Sunfire TGP 5
Micro Seiki DD-40 - Lyra-Dorian and Denon DL-160
PS Audio GCPH phono pre
Sunfire CG 200 X 5
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OPPO BDP-83 SE
SDA SRS 1.2TL Sonicaps and Mills
Ctr CS1000p
Sur - FX1000 x 4
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Workkout room:
Sony Bravia XBR- 32-Inch 1080p
Onkyo TX-DS898
GFA 555
Yamaha DVD-S1800BL/SACD
Ft - SDA 1C
Not being used:
RTi 38's -4
RT55i's - 2
RT25i's -2, using other 2 in shop
LSI 15's
CSi40
PSW 404 -
Seasoning the new smoker as I type
Smoking dove ****/jalapeno wrapped in bacon
Venison Pork Jalapeno sausage
Pork loin2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
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erat interfectorem cesar et **** dictatorem dicere a -
texas style brisket.
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8 1/2 (after trimming) packer cut brisket, put on at 5:30 this morning, using lump charcoal, pieces of port soaked oak wine casks, and applewood. And there is Guinness in the drip pan (next to the firebox vent), evaporating for moisture and creating a heavenly smell with the apple smoke.
I most likely will be doing a version of the process used above with the pork shoulder..... some sort of foil wrap to get through the plateau. Making a homemade Texas style chipotle sauce, maple/bourbon/bacon baked beans, and the wife is making her homemade corn bread....
...and a cooler of various IPA's that has been on ice since yesterday....
God bless America... and God bless three day weekends....Polk Lsi9
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Is the 'packer' cut just the flat or does it include the point as well?
8lbs - that's one big brisket!
When should I be over for dinner??
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. -
well, at the rate it's cooking.... 3-ish??? and the first brisket I ever made was just south of 15 pounds.... this, more than likely, came off younger beef, and by the looks after cutting open the cryo, had been aging a while. Very pliable, and hoping for a very tender brisket.
Rub was granulated onion, granulated garlic, fresh ground pepper, kosher salt, ancho chili powder, paprika, chipotle powder, and brown sugar.... simple, but flavorful. I have basted twice with Guinness.
packer cut is the full brisket, flat and point.... my plan at the end is to separate the point and make burnt ends, and let the flat rest in a cooler for the extra hour it takes to make the ends.Polk Lsi9
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NAD 1020 completely refurbished
Keces DA-131 mk.II
Analysis Plus Copper Oval, Douglass, Morrow SUB3, Huffman Digital
Paradigm DSP-3100 v.2 -
Ok...on my way!
Sounds fantastic. When are you going to wrap it?
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. -
I think somewhere around 185F. I am new at this....
Polk Lsi9
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Keces DA-131 mk.II
Analysis Plus Copper Oval, Douglass, Morrow SUB3, Huffman Digital
Paradigm DSP-3100 v.2 -
What are your favorite woods to smoke with and in what order?
Mine are:
1. Hickory
2. Pecan
3. OakAmplifiers: Norma IPA 140, MasterSound Compact 845, Ayre v6xe, Consonance Cyber 800
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Puritan PSM156 -
What are your favorite woods to smoke with and in what order?
Mine are:
1. Hickory
2. Pecan
3. Oak
I could live with that order.
Hickory is a great choice for an all around wood.
But I will 'mix things up' by combining say some hickory and apple when doing ribs.
And if I'm doing a tri-tip or a brisket, maybe mesquite.
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. -
1. Hickory & Cherry for Buts & ribs
2. Apple for Chicken
3. pecan or oak for Prime rib2 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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txcoastal1 wrote: »Seasoning the new smoker as I type
Smoking dove ****/jalapeno wrapped in bacon
Venison Pork Jalapeno sausage
Pork loin
So it'll be ready for San Antonio Summer Bash! Danny and Sami should come back! Ha
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Bourbon Barrel Oak - Beef
Hickory - Pork
Mesquite - Foul
Alder-Fish/SeafoodMy New Year's resolution is 3840 × 2160
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It is frickin' hot outside! But - last weekend my oldest son is here before he goes back to college. His request was dad's baby back ribs.
Got them smoking right now....along with some tunes and cold beer!
Fresh homemade cornbread to go with and cold potato salad!
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. -
Those look great Erik. Nice rub too. I smoke baby backs and featherbones a lot. Do you pull off the thin membrane on the inside of the back ribs before cooking? I do that so the rub gets into through that side also. Some people say the membrane holds them together better after cooking. I've never had a problem and mine are close to falling off the bones with just a very slight tug. I use hickory, apple and cherry wood. I have tried pecan and mesquite but the others are my favorite. Smoke them indirect, in a rib rack on a Weber with lump charcoal. Baste a little with some fruit juices. Good selection of beers too. Enjoy.
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