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What's on the grill or smoker?

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

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  1. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20190609_163859.jpg 50/50 burger bratwurst smash burgers
     
    Last edited: Jun 9, 2019
    SKEETER McCLUSKEY, Jun 9, 2019
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    More smash burgers 20190609_165845.jpg
     
    SKEETER McCLUSKEY, Jun 9, 2019
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  3. Chazsbetterhalf

    Chazsbetterhalf

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    Pork loins getting ready for the smoker

    20190609_171803.jpg y
     
    Chazsbetterhalf, Jun 9, 2019
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  4. SkidderDone

    SkidderDone

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    Baby Backs on Hickory[​IMG]


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    SkidderDone, Jun 9, 2019
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  5. SkidderDone

    SkidderDone

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    Whatcha got on em?


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    SkidderDone, Jun 9, 2019
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  6. Chaz

    Chaz

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    I brush on sesame oil, then apply a rub concoction I've settled on, then drizzle with honey once they go in.

    Hickory for smoke.

    Rub is as follows..
    1/4 cup brown sugar
    3/4 tsp garlic powder
    3/4 tsp onion powder
    1/4 tsp black pepper
    1/2 tsp salt

    I usually double the amounts, but keep those ratios.
     
    Chaz, Jun 9, 2019
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    howed the top secret rub work out???
     
    SKEETER McCLUSKEY, Jun 9, 2019
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  8. gbreda

    gbreda

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    View attachment 213578
    I did the same last night. Thick cut and marinaded for a day and a half in Stubbs Onion and Citrus marinade. They were over the top good!

    1-IMG_20190608_192820686.jpg
     
    gbreda, Jun 9, 2019
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  9. stuckinthemuck

    stuckinthemuck

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    I’m gonna start counting how many times you make those. I believe you are up to 4!!! I gotta try those at some point!!
     
    stuckinthemuck, Jun 9, 2019
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  10. Chaz

    Chaz

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    Have never tried marinading them..
    :sherlock:

    Might have to rectify that situation.
    :chef:
     
    Chaz, Jun 9, 2019
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  11. gbreda

    gbreda

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    First for me too. I usually put a little rub then maybe some bbq sauce at the end of the cook

    Marinated was awesome !!
     
    gbreda, Jun 9, 2019
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  12. Chazsbetterhalf

    Chazsbetterhalf

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    Almost done.

    20190609_203910.jpg
     
    Chazsbetterhalf, Jun 9, 2019
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  13. Chaz

    Chaz

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    Almost there, it's rest time.
    :drool:

    IMG_20190609_211912989.jpg
     
    Chaz, Jun 9, 2019
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  14. JeffC

    JeffC

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    I like that griddle top for the Green Egg. I will have to see if I could get one for my Kamado Joe.
     
    JeffC, Jun 10, 2019
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  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Mine is a big joe
     
    SKEETER McCLUSKEY, Jun 10, 2019
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  16. JeffC

    JeffC

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    Ahh, thought it was green but it is black. I have the classic joe.
     
    JeffC, Jun 10, 2019
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  17. woody5506

    woody5506

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    Question about smoking with red oak.....How seasoned should it be? I have about 1/3 of a cord I split this past winter that was mostly already dead with some punk in the sapwood but the heartwood is still solid, but wet. Bark was falling off everything but I planned to use it in the stove in two or three years. Since it's cut into pretty short awkward lengths now im thinking of just using it in the smoker.
     
    woody5506, Jun 10, 2019
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  18. gbreda

    gbreda

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    Never used fresh wood but from what I am seeing maybe 6-12 months and splitting it will quicken the process. Makes sense.

    How long before using fresh cut wood?
     
    gbreda, Jun 10, 2019
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  19. SkidderDone

    SkidderDone

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    Ha!

    Rub = Good
    Cook = Not so good

    First time doing baby backs. They came out a little over done. They just fell apart in the foil. They aren’t terrible but they aren’t as good as the last spares I did. I tried 3,2,1 with them and probably should have done 2,2,1 or went with a lower temp.


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    SkidderDone, Jun 10, 2019
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  20. Chvymn99

    Chvymn99 Moderator

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    Yep, feel your pain... I personally like them to fall of the bone... but I find that setting my Traeger on 225F.. that it’s 3 and then 2 and I’m done...
     
    Chvymn99, Jun 10, 2019
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