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. NortheastAl

    NortheastAl

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    SKEETER McCLUSKEY, do you notice any difference between wrapping a brisket in butcher paper as opposed to aluminum foil?
     
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    the butcher paper preserves the bark better....its kinda middle of the road between foiled and naked.....foiled is boiled:rofl: :lol:
    like i said,i usually dont wrap but sometimes you gotta if your in a hurry or already have enough smoke on it but need to keep smoke on another piece,or cooking on a offset where you gotta add wood all the time and dont want it too smokey.
     
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  3. NortheastAl

    NortheastAl

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    Thanks, Skeeter.
     
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  4. Horkn

    Horkn

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    Asian marinated pork loin on the grill tonight. (Soy, ginger, Worcestershire lemon zest)
     
  5. Horkn

    Horkn

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    And the evidence is gone..

    This marinade wasn't as good as a pork loin marinade as the other one we tried last week.
     
  6. mike bayerl

    mike bayerl

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    More venison from last fall. This time simple steaks with salt, pepper, fresh rosemary and olive oil.
     

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  7. NortheastAl

    NortheastAl

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    Made ribeye steaks tonight and totally forgot to get a pic. I've been off my game lately. BTW, steaks were great
     
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  8. yooperdave

    yooperdave

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    That's alright. Shouldn't really let a ribeye sit for that long once it's ready to eat anyway!

    upload_2017-8-29_6-8-26.jpeg
     

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  9. Highbeam

    Highbeam

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    How's about some stuffed pork loin and sweet potatoes? Stuffed with jimmy dean pork sausage mixed with stove top stuffing. 300 for about 4 hours when it hit 160 internal.
     

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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    A chub of liverwurst 20170830_181000.jpg
     
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  12. NortheastAl

    NortheastAl

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    Liverwurst on the grill? Might be great, or not. Ain't quite sure. Let us know, Skeeter.
     
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  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    thats on the smoker....cook em all the time
     
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  14. yooperdave

    yooperdave

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    Gonna pass on that one, brother.
     
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  15. yooperdave

    yooperdave

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    As a child, I used to eat that stuff quite frequently and enjoyed it. Tried it again later in life without the same results.
     
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  16. NortheastAl

    NortheastAl

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    I'm a big liverwurst fan. I guess most of them are lightly smoked anyway, so it may not be too bad adding some extra smoke. I just couldn't eat it warm.
     
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  17. OhioStihl

    OhioStihl

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    I mixed some seasoning and stuff into venison burger. Shaped it into meatloaf (sort of) and tossed it on the smoker. It's smoking now at 160 but I'll bring it up to 225 soon.
    IMG_0376.JPG
    IMG_0377.JPG
     
  18. OhioStihl

    OhioStihl

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    I put some BBQ sauce on the top for the last 10 minutes.
    IMG_0378.JPG
    It's wrapped in foil and resting for several minutes, I'm hungry so it won't rest too long.
    IMG_0379.JPG
    Pics don't do it justice. It is moist and tasty, I like to put some mustard BBQ in it too.
     
    Last edited: Sep 1, 2017
  19. Unicorn1

    Unicorn1

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    20170902_072952.jpg Three racks of pork ribs for lunch today, family is leaving this afternoon. 4.5 hours later.
    20170902_072952.jpg
     

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    Last edited: Sep 2, 2017
  20. NortheastAl

    NortheastAl

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