Looking good! Pulled pork for us this week. Won't be as good as yours.
BBQ and Outdoor Cooking Thread
Prep work done
1/2 way there
Looking good in here last 24hrs! Brisket flat on for the afternoon while I watch the rain fall.
Nom, Nom, Nom!!!
EnglishTurn
Well-known member
Hot smoked some salmon at 180 for about two hours. Based every 15 minutes with a mix of soy sauce, Steen's cane syrup, garlic and jalapeno. My son at half of it already so I guess it passed the test.
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Looks fantastic!Hot smoked some salmon at 180 for about two hours. Based every 15 minutes with a mix of soy sauce, Steen's cane syrup, garlic and jalapeno. My son at half of it already so I guess it passed the test.
Sent from my SM-N970U using Tapatalk
We decided to do Al Pastor tacos today instead of the traditional Burgers and dogs. Yesterday we did the AP marinade which consisted of Pinnapple juice, bay leaves, salt, pepper, smoked paprika, crushed chili pepper, cumin, oregano, white vinager, onion, garlic and some other stuff. Anyways threw it on the pellet grill at 8am and pulled it at 545. Didn't quite make it to the preferred 205 temp but I had a bunch of hangry's at the house. Always glad to try new different things on holidays.
Also made some homemade salsa.
Also made some homemade salsa.
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Platoon
Active member
Today I made my best baby back tasting ribs ever! First time I tried the basic 3 2 1 method and they were amazing...
damnit, and now i'm very hungry....
I use a few. I have a cheap instant read one and one that I can leave in the meat and monitor for longer cooks. I have seen some in the thread that I would like to try when I need new ones. If I recall @GolferGal has a wireless one I want, but it might be
what I use
Baby back ribs turned out great as always.
Half chickens were ok. Hard to get all parts of the chicken thoroughly cooked without overcooking certain parts. Plus, the wife's bbq sauce seems to be too watery to get the bbq sauce to caramelize. Oh well,
Half chickens were ok. Hard to get all parts of the chicken thoroughly cooked without overcooking certain parts. Plus, the wife's bbq sauce seems to be too watery to get the bbq sauce to caramelize. Oh well,
Kept it simple and did burgers, slotted hotdogs, and venison sausage for Memorial day
Therm-a-pen MK-4. It's on the more expensive side, but it's extremely accurate and almost instant temperature reading (1-2 seconds)
Thermapen® ONE
Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.
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I have these. They're awesome. https://www.thermoworks.com/Signals...pekrSQUSkxIkZet3EtxYB8qn1ooGaCcRoCJHoQAvD_BwE
Started out Thursday evening with burgers from a locally sourced/ground beef. I choked a bit when wife told me was nearly $8/lb... Friday night I made the Guy Fieri bbq bacon-wrapped shrimp. So easy but turned out really good. Kind of like looking around and thinking I could sell these things...
It rained thru dinner time so we ended up with some dogs & brats on Saturday night, nothing special. Sunday the neighbor smoked a pork but. He just got an electric smoker and it turned out really good.
Yesterday we smoked some local-made jalapeno cheddar sausages. They sell them at the farmers market but the guy who raises the hogs brought a pack of them over. Spicy for sure... they were great.
It rained thru dinner time so we ended up with some dogs & brats on Saturday night, nothing special. Sunday the neighbor smoked a pork but. He just got an electric smoker and it turned out really good.
Yesterday we smoked some local-made jalapeno cheddar sausages. They sell them at the farmers market but the guy who raises the hogs brought a pack of them over. Spicy for sure... they were great.
Scrap Iron
On The Eh Team
I grilled steaks tonight. Man, I forgot how much I love a good grilled piece of meat.
The silverback doing work today for the wife and I's 10 yr anniversary
The silverback doing work today for the wife and I's 10 yr anniversary
CONGRATS!!!!!!
Putting in a piece of pig (Costco shoulder pack) into my gas bottle fired smoker.
First time out I went by internal temp(around 6 hours), pulled early and it was basically a smoked roast.
Second go I went closer to 10 hours and it shredded great but it was really stringy.
Aiming for an 8 hour smoke as I think this is the sweet spot, trouble I have is controlling temp but this time gonna try choking the gas at the bottle cos the regulator on the smoker is garbage.
Should I wrap at a point? When?
Asking for a friend....
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First time out I went by internal temp(around 6 hours), pulled early and it was basically a smoked roast.
Second go I went closer to 10 hours and it shredded great but it was really stringy.
Aiming for an 8 hour smoke as I think this is the sweet spot, trouble I have is controlling temp but this time gonna try choking the gas at the bottle cos the regulator on the smoker is garbage.
Should I wrap at a point? When?
Asking for a friend....
Sent from my iPhone using Tapatalk
links_slayer
Well-known member
Go by internal temp, not time.
