In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. tree killer

    tree killer

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    Tell me how it is. What are those for crackers? Look like big cheeseits.
     
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    go back a few pages i posted the recipe....they are saltines that i doctored up...you will not be disappointed
     
  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    friday is only hours away....better get your act together:rofl: :lol:
     
  4. tree killer

    tree killer

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    Yup I remember seeing the crackers it they looked different. I got the food all figured out for the party just keep coming up with more. My friend where we are having the party stopped for a beer tonight and he was putting more on the menus.guess he’s smoking wings and meatballs and making some slider things. I’m doing 2 pork buts and the bacon. Got chips dips cheese and crackers veggie trays and cake. Someone wants to make Jell-O shots to fill in the gaps I guess. 6 pm Saturday if you want to come over.
     
  5. mat60

    mat60

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    My cat gets fleas at times and Im thinking maybe giving them a try... Ticks, Fleas,, Same thing right..
     
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    they are not that easy....if you need help let me know
     
  7. mat60

    mat60

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    :rofl: :lol::rofl: :lol:
     
  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    thanks for the invite!!!
     
  9. tree killer

    tree killer

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    No problem just bring some more food with you. Not like we’re fat enough.
     
  10. mat60

    mat60

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    How big can a guy get grilling and smoking. :rofl: :lol:
     
  11. Chvymn99

    Chvymn99 Moderator

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    What temperature and how long in the smoker? How long do you soak them in the liquid?
     
  12. NortheastAl

    NortheastAl

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    Yep. Calicos are female.
     
  13. NortheastAl

    NortheastAl

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    Ticks are crunchier. :)
     
  14. Ontario Firewood Resource

    Ontario Firewood Resource

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    I havent done the pork thing since '94 but if I did, there'd be some smoked cheddar on those crackers
     
  15. Ontario Firewood Resource

    Ontario Firewood Resource

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    Leg of lamb, cherry smoked with roasted veggies

    Lamb Leg.jpg
     
  16. Ontario Firewood Resource

    Ontario Firewood Resource

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    Steelhead trout on the bbq, years before I started smoggin' em with a wood chunk sitting on the grill (example below)
     

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  17. Ontario Firewood Resource

    Ontario Firewood Resource

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    2 inch thick .75 kg steak, sweet potato (with garlic. salt, pepper, butter added after cooking)
    Sugar maple chunk jardcore smoggin' it at the fishing cabin Steak sweet potato.jpg
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I usually go 275°~300° they could be done at a lower temp but would take longer.
    They don't soak...put the melted butter and other ingredients in a ziplock bag with a sleeve of crackers gently toss until coated put on cookin rack immediately before butter cools
     
  19. BDF

    BDF

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    Finally nailed a great brisket! Took a long time and lots 'o dead cow but yesterday (and a bit of today probably) I finally smoked a great brisket- tender, moist, great flavor and no flaws that we have found.

    Whole packer brisket, trimmed and seasoned with salt and pepper only. The first thing I did differently was to push through the stall uncovered and smoke it unwrapped until it was 185 F internal, using pecan and cherry. That put a beautiful bark and smoke ring on the meat. Then a wrap and into the house oven (it was getting late) at 250 until the temp. was 207F, at which point I just shut off the oven and left it in there, wrapped, overnight. This morning I opened it to find it still a bit warm and guess what we had for breakfast? :) I have made quite a few briskets in the past and while all were edible and some pretty good, none were quite 'great' IMO. This one is great. I think the two differences are the longer smoke time and especially, the long rest period in a warm environment. I have always let the meat rest a bit but nothing like this last time, which is on the order of 6 or 7 hours. I have seen folks put them in coolers for hours but honestly never thought that it was all that big of a deal, now I am thinking it is a very important step to allow the meat to soak up some of the water it shed during the covered cooking period. Of course the real test will be the next brisket to see if I can do more than 'one in a row' :D I mean even a blind squirrel finds a nut once in a while, right?
     
  20. NortheastAl

    NortheastAl

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    Made done ribs on the Pit Barrel today. I did three racks but only took a pic of the last one left.

    EF76013B-1AE1-4CE3-9C1A-B9BDABF83ED8.jpeg