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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
Applesauce
Boom! Bitch-slapped!
6 hours in
dskillzhtown
keep your strippers out of my American football
I smoked this yesterday, Bacon-wrapped stuffed chicken thighs
Before -
After -
Stuffed with Cheese, spicy pesto, pepperoni, and a jalapeno slice. It was good, not great. I am going to have to add some spices to the mix as well.
Before -
After -
Stuffed with Cheese, spicy pesto, pepperoni, and a jalapeno slice. It was good, not great. I am going to have to add some spices to the mix as well.
RoyaleDuke
Banned
About 5 hours total, got a good char initially over wood charcoal(that mexican store stuff) and some smoke, finished in the oven with Stone Ruination IPA and then sauced. Sauce is sweet baby rays because that stuff is awesome and consistently good for me.
I have fresh made potato salad and some other fixins' waiting to be plated up.
I have fresh made potato salad and some other fixins' waiting to be plated up.
condompickle
Banned
I smoked this yesterday, Bacon-wrapped stuffed chicken thighs
Before -
After -
Stuffed with Cheese, spicy pesto, pepperoni, and a jalapeno slice. It was good, not great. I am going to have to add some spices to the mix as well.
come to nj. i will pay for flight.
RoyaleDuke
Banned
I forgot to post a before picture, there were two racks I did one my way and my dad did his the way he does his.
I refuse to comment on his because I love the old man.
Applesauce
Boom! Bitch-slapped!
Almost there ...
SlickShoesRUCrazy
Member
scarface983
Member
we want pics of the finished results please! lol
I'll try to take a pic of the Jalapenos I mentioned earlier...they are a staple side at a cookout.
Applesauce
Boom! Bitch-slapped!
Brisket is finishing off in the oven, today it's chicken leg quarters and these :
The recipe I found online calls for siracha sauce in place of BBQ, but I tried that and didn't like it. This takes almost 2 slices of bacon per onion ring, I cut off all the excess bacon which was diced, fried, and will be put into the potato salad.
The recipe I found online calls for siracha sauce in place of BBQ, but I tried that and didn't like it. This takes almost 2 slices of bacon per onion ring, I cut off all the excess bacon which was diced, fried, and will be put into the potato salad.
Wow that sounds fantastic.
sooperkool
Member
Hard at it:
About to brine some chicken legs quarters for a few hours.
Then take those out and pat dry and let them air dry in the fridge for while.
Then will coat them in some bacon grease I have sitting in my fridge, and sprinkle on the rub.
Get the smoker as hot as I can get (usually 325-350) for me. Smoke the legs with oak wine barrel staves.
Creole mustard mayo red potato salad with chives from my herb garden.
Cast iron skillet corn bread.
Beer.
I am stealing most of this...I will use thighs and bourbon barrel chips for smoking but I just tossed them in the brine.
Question about coating in bacon grease do you heat it up or just let it go at room temp and smear on?
Room temp and smear that sucker on.
iamvin22
Industry Verified
bbq-GAF you should take a look at bbq pit boys on youtube. enjoy.
https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg
https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg
BobTheFork
Member
You have beef on speed dial. You are my new hero
OriginofHysteria
Banned
Hey GAF, planning on cooking my ribs soon. Has anyone had experience with cooking with apple juice?
JetBlackPanda
Member
Got my brisket going now. It's been steady at about 220-240 from what I can tell. My foil packets with mesquite has been kind of a fail. That's what I get for trying to smoke on a gas grill. The packets either light up or don't smoke. Ive been working it so the meat got some whispy blue love smoke but I don't know how this baby is gonna turn out.
Gonna let it warm a bit at room temp so I can smear it like soft butter.
Yeah, that is what I figured...it is how I do it with the turkeys I smoke...don't know why I have not tried it on chicken yet.
Applesauce
Boom! Bitch-slapped!
Brisket turned out nice. Onion rings were great too, definitely worth the effort.
Moink are ready to be sauced.
what grill are you using?
22" Weber OTG in the best copper color, that baffle you see is the smokenator that I recommend if you can afford it. Otherwise you can make due with some fire bricks. The smokenator is overpriced for what it is, but its a great accessory. One thing though, I threw out the water pan and used a bread pan as a water pan that last 2-3hrs.
I actually saw your post before I left home. Thanks for the heads up. Got 80 lbs of charcoal from Home Depot for $20. I think I'm good for a while.
Also, I'm a total n00b to barbecuing. Just bought a Weber 22.5" One Touch Silver (not Gold), a chimney starter, some hickory wood chunks, and a 3-pc tool set. I have a Kingsford Grill Surface Thermometer coming in from Amazon and will head out to buy a foil pan for water later today...besides that, I think I'm reading to smoke some ribs this upcoming weekend. Anything else I'm missing besides the ribs (already have seasoning/sauce for the ribs)?
JetBlackPanda
Member
Finished my very first Brisket! (First time smoking anything) I did it in my gas grill for 4 hours and ran out of propane. Then moved it into the oven for another few hours. It was a small 3 pounder but damn it was good.
It was amazing! I learned a lot and will definitely be getting a real smoker now.
My family was in disbelief and of course I was my harshest critic.
I smoked it with mesquite btw.
It was amazing! I learned a lot and will definitely be getting a real smoker now.
My family was in disbelief and of course I was my harshest critic.
I smoked it with mesquite btw.
Yeah I hit 300 and dropped the chicken on...turned out great along with the corn and jalapenos (yeah I made these every day this weekend lol).
Funny, I had sweet baby rays and dinosaur BBQ habanero out and no one used any. Chicken was amazing without it. Brined in salt, sugar, apple cider, thyme and rosemary. Rubbed in bacon grease with BBQ rub. Smoked with apple wood chunks.
Creole mustard/mayo red potato salad.
Other family brought a broccoli salad and a pasta salad.
Skillet corn bread turned out real well. This will be my new goto recipe. Got it from food network.
Creole mustard/mayo red potato salad.
Other family brought a broccoli salad and a pasta salad.
Skillet corn bread turned out real well. This will be my new goto recipe. Got it from food network.
did you finish it over the grill or anything to get the skin crispy? Sign always comes out rubbery unless I crisp the skin up after.Funny, I had sweet baby rays and dinosaur BBQ habanero out and no one used any. Chicken was amazing without it. Brined in salt, sugar, apple cider, thyme and rosemary. Rubbed in bacon grease with BBQ rub. Smoked with apple wood chunks.
Creole mustard/mayo red potato salad.
Other family brought a broccoli salad and a pasta salad.
Skillet corn bread turned out real well. This will be my new goto recipe. Got it from food network.
im gonna have to invest in one of those.
see belowPlease...I am a big fan of eggivations
Close the vent more? I'm not a fan of not knowing what's in the charcoal, with the better brands of lump, its simply kiln burned wood.
I would have taken you up on this but we had already been to the store for our cook, maybe next time.
Apple juice is great for spritzing or putting in foil with the meat. I use it especially on pork butts.
ribs and sausage
Figured since I was taking pictures of the rack for my egg I would show the whole process.
here is the rack I use. Right now its a 2 level rack with an indirect oval stone. I also have a third rack that I can place where the stone is currently and a smaller round stone that would sit beneath the bottom rack. With the three racks I could do 6 whole slabs of baby back ribs. It adds a lot of cooking area on the egg.
Now for the ribs
Membrane off.
Mustard slather
rub applied
I forget what stage this was, this might have been right after I put the ribs on.
After I took them out of foil that had butter, brown sugar and honey in it.
Also put on the Italian sausage and queso poblano chicken sausage.
Finished product
Oh and it was raining the whole day, but in particular the last hour and half to two hours looked like that. Egg powered through it no problem, too much so as she was running hot today. Which was particularly odd because last week when I did my brisket the temp was starting to climb on me because it was hot and sunny, I put the egg in the shade and it kept the 225 temp the whole time. So at one point I actually pulled it out into the rain(when it was a light rain) to help cool it off faster.
Overall the ribs were pretty good. I did them 3 2 1 method at 225, I may try them at 325 again next time with shorter overall cook time. This was a momentous occasion though, it was the first time in many months that I have smoked something for dinner for that night. My pregnant wife couldn't stand the smell early in the pregnancy, but I got the green light on Friday.
Shin Johnpv
Member
Haha I served up the Italian sausages as an after dinner snack. Pulled right at 165. Basically suspended in its own fat.
You have a kamado grill that's intended for basically firewood, so lump is your best bet.
I don't care really as to what I use for heat, again its heat, I go for a cheap reliable source. Kingsford blue when on sale is the best bang for the buck.
I like lump for fast and hot, but no two bags of lump are the same as far as consistency go. You can get a bag of Royal Oak with a lot of large chunks of lump and then open the next bag to only get medium to small chunks and lots of useless dust. With briquettes you get the same with every bag. Ash isn't a big deal for the kettle style as they were made with ash in mind
Attempting my first rack of ribs tmw
Any tips? Planning on trying to follow franklin BBQ web video general plan
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