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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-16-2019, 05:24 PM | #1996 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Been quiet here lately! Ordered short ribs from crowd cow to try them out. Smoked with black ops rub for about 4.5 hours and then wrapped. Got sidetracked and over cooked them by at least an hour...tasty, but didn’t care for the texture
Had two chick breasts to go along with homemade baked Mac and cheese, but dog took off running with one of them:( Memphis Elite Sent from my iPhone using Tapatalk Pro |
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02-16-2019, 06:07 PM | #1997 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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^^^^Boom^^^^
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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02-17-2019, 09:20 AM | #1998 |
Knows what a fatty is.
Join Date: 12-05-15
Location: LBC, Texas
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My first Low and Slow on my Grilla Grill Silverback. Burnt Grilla Comp blend for half the cool set at 235. Two racks of St Louis style Ribs and a Pork Butt. On one rack of ribs I used Ray Lampe's #67 rub and on the other rack Grilla Grills AP rub. On the pork butt my sister gave me a jar of Momma G's uncommon Butt Rub last year and I used that. I did a 2-1-1 on the ribs. After two hours I pulled the ribs and on the one with #67 rub I slathered on some Stubb's BBQ sauce, on the Grilla AP one I stuck to the Grilla Thick and Bold. Wrapped them and back on for an hour. Unwrapped and cooked about another hour till done.
The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha. After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke. Sent from my ONEPLUS A6013 using Tapatalk
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Large BGE, PBC, Old Smokey 22 incher, Weber 22 inch Limited edition Grill,14 inch Smokey Joe, Thermapen, Maverick dual probe thermometer. |
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02-17-2019, 09:31 AM | #1999 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
Seems there may be something special happening between you and the Grilla [emoji7]. lol! Killer cooks, and as far as the ribs, I wholeheartedly agree... pellet smoked ribs are darn near impossible to beat. Every time I smoke up a batch of ribs and sink my teeth into them my thought... “this is insane, how can it be so easy AND sooooo good?”
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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Thanks from:---> |
02-17-2019, 09:55 AM | #2000 | |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Quote:
Great looking inaugural cook right there!! Memphis Elite Sent from my iPhone using Tapatalk Pro |
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Thanks from:---> |
02-17-2019, 05:04 PM | #2003 |
Knows what a fatty is.
Join Date: 12-05-15
Location: LBC, Texas
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Today's smoke was some Chicken wings, store bought stuffed jalapeńos and Moinks. The Moinks I added some mozzarella and parmesan cheese as well as an egg. Seasoned the meat with some That's Incredible from Heaven Made products and dusted with Ray Lampe's #67 BBQ rub recipe. I also made some Ray Lampe Orange Chipotle BBQ sauce. Let me tell ya those Moinks were the best ones I've ever had. I'm gonna need a bigger fridge for all the food I'm cooking. Haha.
Sent from my ONEPLUS A6013 using Tapatalk
__________________
Large BGE, PBC, Old Smokey 22 incher, Weber 22 inch Limited edition Grill,14 inch Smokey Joe, Thermapen, Maverick dual probe thermometer. |
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02-17-2019, 05:10 PM | #2004 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
Someone’s eating well today!! [emoji16]
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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Thanks from:---> |
02-17-2019, 07:06 PM | #2006 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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a 2.8 lb free range organic chicken
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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02-18-2019, 05:44 PM | #2007 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Did a chef Tom recipe pork butt today after the thread here about YouTube channels we like got me wanting to try something different....so I injected a butt with sweet water spice smoked apple spice brine (diluted down with water). Yardbird and cattleman’s smoky chipotle coffee rub...
6 hours at 230...believe this is the sweet spot for my Memphis. I get good, almost continuous smoke like this Wrapped and bumped to 325 for about 2 1/2 hours...8 1/2 hours total cook for an almost 11lb butt I think about every recipe I’ve tried from chef Tom doesn’t disappoint and this one is no different. Never tasted a butt like this before...it was quite good and didn’t need any sauce Memphis Elite Sent from my iPhone using Tapatalk Pro |
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02-18-2019, 05:56 PM | #2008 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
That sounds and looks awfully tasty!
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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02-18-2019, 05:57 PM | #2009 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Was that as good as it looks?!?! [emoji39]
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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02-18-2019, 06:28 PM | #2010 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Why yes it was.
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from:---> |
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