Glued "oh my god sammies"

Discussion in 'Beef' started by rip, Dec 10, 2007.

  1. rip

    rip Smoking Fanatic

    Yes they are that good, Glued needs an award for these. I did just like he said and OMG. I injected with butter and a little rub, then put the rub on the meat and seared it. Put it on the smoker and after 2 hours put it in a pan and back in the smoker, 7 hours later it hit 180 and brought it in. After it rested for an hour I put it on the slicer and the rest is OMG.




     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    duuuuuuude.........nice.......REAL nice............

    d88de reaches for that oh my god sandwich...........
     
  3. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    RIP, that looks FANTASTIC!!! [​IMG]
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    You Rip' ed up a good one! [​IMG]
     
  5. Mighty fine lookin' eats Rip!!
     
  6. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Looks good Rip, nice job now I need snack!!!!!!!!!!!
     
  7. rip

    rip Smoking Fanatic

    Ya'll got to try this, Glued2it NAILED this one.[​IMG]
     
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    yup 1 good butt makes 18 kinds of great sammies....so many ideas so little galley..... rep points to rip & glued.....
     
  9. triple b

    triple b Smoking Fanatic OTBS Member

    Yup,lots of drool control needed for that one!
    Good job![​IMG]
     
  10. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good RIP, nice job.
     
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Dang that looks good! [​IMG]
     
  12. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    What is it Rip, you never said??
     
  13. rip

    rip Smoking Fanatic

    It's a Opossum I found in the road.[​IMG] Sorry bubba, it's a chuck roast.
     
  14. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Looks good RIP,pass me one please
     
  15. geek with fire

    geek with fire Master of the Pit OTBS Member

    Since we're talkin' injecting beef, what's everyone's take on direction of injection. Meaning: "with the grain", "against the grain", "awe, who the heck care's, fill it up and make it drip!" Does it matter? I usually follow the latter of the 3.

    Nice lookin' chuck, BTW.
     
  16. wilson

    wilson Meat Mopper

    That's some mighty fine looking eats ya got there RIP!!
    Dang! I might have to make me some of that!!!
     
  17. richtee

    richtee Smoking Guru OTBS Member

    I would think it does not matter much, Geek. Either way the meat is going to expand along the grain to make room for the forced in liquid. Hmmm perhaps against the grain would allow the injection hole to close more readily... allowing less to leak out? Just a hypothesis in the SWAG vein ;{)
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great RIP!! [​IMG]
     
  19. glued2it

    glued2it Master of the Pit

    Great job! I'm glad you liked them!!
    I'm gonna make some more of those now!
     
  20. morkdach

    morkdach Master of the Pit OTBS Member

    HEY RIP what is your ambient temp probe plugged in looks like a tattor if so why thanks man that does look great
     

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