Smokers (Meat)

[Stockton]

Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours.

Edited September 4, 2023 by Stockton

[Ban Basketball]

1 hour ago, Stockton said:

Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours.

Can't say I've ever heard of that.  Sounds wickedly good!

[WrestlingRasta]

All good things fellas

[WrestlingRasta]

Ended up going with just a little bit more than the beer can chicken…

[Wrestleknownothing]

With great trepidation I post my chicken after @WrestlingRasta has posted his.

45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes.

 

Edited September 4, 2023 by Wrestleknownothing

[going4it]

Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket


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[Ban Basketball]

14 minutes ago, Wrestleknownothing said:

With great trepidation I post my chicken after @WrestlingRasta has posted his.

45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes.

 

Not sure of the intrepidation. Those legs actually look better than that whole chicken.

[WrestlingRasta]

Looks pretty freaking tasty WKN. And those potatoes!

[ionel]

20 minutes ago, Wrestleknownothing said:

With great trepidation I post my chicken after @WrestlingRasta has posted his.

45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes.

 

      knownothing knows doneness

btw, if I bring the bourbon?

Edited September 4, 2023 by ionel

[Wrestleknownothing]

21 minutes ago, Ban Basketball said:

Not sure of the intrepidation. Those legs actually look better than that whole chicken.

Good eye. The legs were the star of the show.

[Wrestleknownothing]

20 minutes ago, ionel said:

      knownothing knows doneness

btw, if I bring the bourbon?

Going for a postprandial stroll with wife. I look forward to seeing you when I return.

[Jason Bryant]

Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food.

[Ban Basketball]

7 minutes ago, Jason Bryant said:

Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food.

Those look killer! I'm actually more of a fan of beef ribs, and they always look "dry,"  but never are. 

[Gus]

1 hour ago, Jason Bryant said:

Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food.

That’s my five year olds favorite meal!

[Gus]

2 hours ago, Wrestleknownothing said:

With great trepidation I post my chicken after @WrestlingRasta has posted his.

45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes.

 

Those look great brother!

[GreatWhiteNorth]

I would NEVER have imagined a meat smoking thread would have been this successful.

It's a really good one. Well done. (Yes, I meant to say that.)

[mspart]

18 hours ago, going4it said:

Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket


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I would love to make that.    I have two briskets leftover.   I'm getting hungry, except for the Fair food I ate yesterday.   But I'm getting there.  

Since this is a thread on smoking, and I don't know what sousing is, can you explain please?  That looks soooooo good!

mspart

[Wrestleknownothing]

2 hours ago, mspart said:

I would love to make that.    I have two briskets leftover.   I'm getting hungry, except for the Fair food I ate yesterday.   But I'm getting there.  

Since this is a thread on smoking, and I don't know what sousing is, can you explain please?  That looks soooooo good!

mspart

https://en.m.wikipedia.org/wiki/Sous_vide

 

[Husker_Du]

21 hours ago, going4it said:

Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket


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that looks gorgeous.

does the smoke still penetrate after sousing? 

[Husker_Du]

21 hours ago, Wrestleknownothing said:

With great trepidation I post my chicken after @WrestlingRasta has posted his.

45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes.

 

wow.

what temp and duration, WKN?

[Gus]

40 minutes ago, Husker_Du said:

wow.

what temp and duration, WKN?

In my opinion the biggest game changer for chicken (at least white meat) is to soak it in a brine or inject with a brine. I keep my brines simple and just boil water with salt, pepper and sugar. I let the brine cool and then typically inject the chicken before cooking it. Give it a shot and it will be the juiciest, most delicious chicken you have ever made. 

[Wrestleknownothing]

3 hours ago, Husker_Du said:

wow.

what temp and duration, WKN?

What are the odds I would have a graph?

 

 

 

[Wrestleknownothing]

I went a little past well done to keep the wife happy, but it was still real juicy because of the brine.

Also, the whole time it was indirect heat. Started with all burners on, then turned one off and put chicken skin side down there for 15 minutes. Flipped and opened occassionally to baste.

Edited September 6, 2023 by Wrestleknownothing

[WrestlingRasta]

@Wrestleknownothing what am I looking at here?

[going4it]

that looks gorgeous.
does the smoke still penetrate after sousing? 

Yes it does. The sous simplifies everything but the taste is out of this world. You won’t find juicier meat. Seems weird until you try it then you won’t go back. Steaks roasts loins all are amazing. Probably my fav is reheating a rack of ribs. Juicier and more tender, I add butter and a squirt of bbq seal it and freeze till ready.


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