Search results for query: *

Looks good. You dont inject at all?

I wasnt entirely sure what to do with the burnt ends. I cubed the point, mixed some real quick homemade sauce up, put it in the pan and threw it back on the smoker for a bit. The smoke was dying down by that time, so I moved them over to the gas side and carmelized the hell out of them. Between...

It needed more intramuscular fat. I trimmed a fair amount of the cap off and the cap that was left was just a goopy mess after the smoke was done. Served its purpose as an insulator I guess. Thanks for the input.

My wife put me on the hook to smoke a brisket for our Easter gathering today. I can do butts and ribs with my eyes closed, but have never tackled a brisket before. I ran all over town trying to find a Choice packer, but all I could find was a Select, so I rummaged through the boxes and found a...

There are tons and tons of posts on here about CharGriller mods, but I was wondering if anyone had ever connected the gas grill side to the grill/smoker side to make the entire thing a smoker. Ive got some ideas and dont really think it would be that difficult, but wondering if anyone had beat...

What kind of sausage do they use? I would assume pork, what what type of seasoning blend?

Ive made a little bit (40# or so) with a Kitchen-Aid and they are OK, I guess.. Prob not as good as a dedicated stuffer, but they seem to grind just fine..

Do you have a link to Rytek's recipe? They look good..

My first batch turned out OK, just a bit drier than what I was after.. 4 gal Johnagold Cider 1 gal honeycrisp 2lbs honey Lalvin D47 Let 'er rip tell its done... Ended up about 8.4%.. Little too much alch and little too dry.. This batch.. 5 gal honeycrisp 4lbs mesquite honey Nottingham This...

When I weld up frames, like how you are framing up the sides and back, Ill tack all the pieces down to my fab table then weld them all together.. Even then it doesnt always come out perfectly square, but when you weld the back to the sides and to the bottom etc, you can rack everything to square...

8:15 Meat Temp 156 in foil 01:30 Meat temp 192 Let it sit for an our or so in the foil.. Pulled it and threw it down my throat hole.. Good to go.. Pics soon..

Yeah, thats right.. Feel the power of the crackhead...

4:56 - Meat temp 108 Apple Juice Spray w/ Apple Juice 6:15 - Meat Temp 138 Smoker Temp 221 Looking good

I only threw one in there.. The other one is in the freezer..

Picked up a 4.5# butt (2 actually) at Safeway yesterday, since they were half off.. Threw a rub on it last night.. Not real sure what it is.. Thought it was magic dust, but found what I thought was my magic dust recipe and my rub and the recipe didnt match.. Whatever.. Set it in the fridge...

OK, youve got me wondering.. I tend to weld a bit myself.. What machine are you referring to??

Yeah, I understand that part.. The meat pulled back 1/4" or so before I foiled 'em.. Ive never really cooked ribs like this before, so as far as them feeling "rel flexible", I really didnt have anything to compare 'em to.. Maybe it was just a fluke.. Were going to give 'em another shot next...

Sprayed 'em w/ wally world apple juice 3-4 times during 3, pretty good at the beginning of 2, and maybe twice during 1..

I gave the ole 3-2-1 a shot for the first time.. I used a variation of the Maigic Dust rub recipe and rubbed 'em and let 'em sit in the fridge overnight.. 3 hours at 225-250 over hardwood lump, 2 hours wrapped, and 1 more hour to finish.. Tasted great, just werent too tender.. I might have a...

Have any of you guys followed the Free WSM link here?? http://www.home-garden-rewardpath.co...smoker%20grill It is off of the Smoking Meat Blog.. It it a scam??