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.

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  1. bear 1998

    bear 1998

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    Nothin fancy tonight.....got a few baked taters n some country ribs on the grill....have to shuffle somethings around a little later for aspargus......
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    bear 1998, Jun 8, 2019
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  2. bear 1998

    bear 1998

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    There comin along......
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    bear 1998, Jun 8, 2019
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  3. bear 1998

    bear 1998

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    okay.....we are on the home stretch....
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    bear 1998, Jun 8, 2019
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  4. gbreda

    gbreda

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    Looks awesome !!!

    Crap! I forgot go pick up some taters to go with the pork going on shortly

    Its been forever since I have had baked tater in buddah
     
    gbreda, Jun 8, 2019
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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    SKEETER McCLUSKEY, Jun 8, 2019
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  6. Paul bunion

    Paul bunion

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    Mmmm. Bacon. Vacuum packed about 5 pounds for the freezer and put another pound in the fridge.


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    Paul bunion, Jun 8, 2019
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  7. woody5506

    woody5506

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    Cooking for a little crowd on the Weber gasser at my family's cottage.

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    woody5506, Jun 8, 2019
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  8. JeffC

    JeffC

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    Stole WeldrDaves recipe and also smoked some thighs and some mac and cheese my son made. Snapchat-1493369051.jpg IMG_20190608_192516.jpg Snapchat-1583694786.jpg
     
    JeffC, Jun 9, 2019
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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    SKEETER McCLUSKEY, Jun 9, 2019
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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    SKEETER McCLUSKEY, Jun 9, 2019
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  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    what ya put on the ribs?
     
    SKEETER McCLUSKEY, Jun 9, 2019
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  12. bear 1998

    bear 1998

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    we put on a cherry rub....left them in a freezer bag for about 6 hours in the fridge....they were very moist when done.
    I feel a cherry rub goes great with pork....we use for pulled pork also. We have 2 taters, 2 ribs left over...so we are havin that n corn on the cob for supper.
     
    bear 1998, Jun 9, 2019
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  13. Chazsbetterhalf

    Chazsbetterhalf

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    Did you buy the rub or make your own? We are doing a pork loin in a bit. Chaz put sesame oil on first and his that he makes. Yumm.
     
    Chazsbetterhalf, Jun 9, 2019
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  14. bear 1998

    bear 1998

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    we bought it.....Big Poppas Smokers
    when i do loins...i like to smear them with yellow mustard before i add my rub
     
    bear 1998, Jun 9, 2019
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  15. Chazsbetterhalf

    Chazsbetterhalf

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    I have seen that mentioned. I assume Big Poppas has web site.

    Thank you for info.
     
    Chazsbetterhalf, Jun 9, 2019
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  16. bear 1998

    bear 1998

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    Yes they do.....sign up for there emails....they run some descent deals like free shipping and/or buy x amount....get some 1/2 price....it varies..
     
    bear 1998, Jun 9, 2019
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  17. woody5506

    woody5506

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    Thanks - good for a little "wow" factor and that's about it :yes:


    Got a brisket on the smokey mountain since 9am today. First one I've ever attempted on this smoker. Starting to feel a bit on edge with the temp currently stalled at 180. Do I leave on and power through or take off and do the foil pack/towel finish method???

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    woody5506, Jun 9, 2019
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  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Leave on...if your concerned foil it but leave on
     
    SKEETER McCLUSKEY, Jun 9, 2019
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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    SKEETER McCLUSKEY, Jun 9, 2019
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  20. woody5506

    woody5506

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    Thanks man! Ended up foiling for what I assume will just be the last hour or so now that the temp is around 200. I've learned to embrace the stress that comes with fussing over all the details
     
    woody5506, Jun 9, 2019
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