Boot_Scraper Posted June 17, 2019 Report Share Posted June 17, 2019 (edited) Damn @Shepp !👏👏 Edited June 17, 2019 by Boot_Scraper Quote Link to comment Share on other sites More sharing options...
Sisco Posted June 17, 2019 Report Share Posted June 17, 2019 Damn Shepp and Boot! Nice work! Quote Link to comment Share on other sites More sharing options...
DNP Posted June 17, 2019 Report Share Posted June 17, 2019 Damn shepp. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 17, 2019 Report Share Posted June 17, 2019 Thanks guys Quote Link to comment Share on other sites More sharing options...
98Z5V Posted June 17, 2019 Report Share Posted June 17, 2019 Attempting to redeem myself right now on the stuffed chicken breasts, with provolone and asparagus. Did NOT forget the bacon this time - but I spiced that bacon up. I added a swath of Sriracha to the side of the bacon that was going against the chicken breast. Follow the exact same procedure as before on the chicken breast, though... Ready to hit the fire: 7 minutes per side wasn't getting it for the bacon this time. Flipped it the first time already at 7 mins - not done. I'll firm it up and figure it out - my temp dropped below 400 when I went out there to flip them, I noticed that. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted June 17, 2019 Report Share Posted June 17, 2019 Bumped it up to 500 and went about the second side, then had to re-flip back to the first side... I hate doing that. That bacon increased the temp, but maybe not the time, it I would have started out on 500. I'll play with this and get it right. Here's what came off the grill - I'm eating the little one first... Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 17, 2019 Report Share Posted June 17, 2019 Great job brother now I have to do it, you can't have all the fun. Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2019 Report Share Posted June 17, 2019 MMMMMM Bacon! Wash Quote Link to comment Share on other sites More sharing options...
Boot_Scraper Posted June 17, 2019 Report Share Posted June 17, 2019 21 hours ago, Boot_Scraper said: Damn @Shepp !👏👏 21 hours ago, Sisco said: Damn Shepp and Boot! Nice work! 20 hours ago, DNP said: Damn shepp. 19 hours ago, shepp said: Thanks guys 3 "Damn Shepp"s in a row! Gotta be a record. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2019 Report Share Posted June 18, 2019 20 hours ago, 98Z5V said: Bumped it up to 500 and went about the second side, then had to re-flip back to the first side... I hate doing that. That bacon increased the temp, but maybe not the time, it I would have started out on 500. I'll play with this and get it right. Here's what came off the grill - I'm eating the little one first... Agree shoulda gone alil higher or longer but I got home late and was starving Quote Link to comment Share on other sites More sharing options...
Sisco Posted June 30, 2019 Report Share Posted June 30, 2019 3 pound Beef Chuck roast. 5 Hours on the smoker waiting to be wrapped for finishing. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted June 30, 2019 Report Share Posted June 30, 2019 Looks good.. What seasonings are on it? Quote Link to comment Share on other sites More sharing options...
Sisco Posted June 30, 2019 Report Share Posted June 30, 2019 32 minutes ago, Armed Eye Doc said: Looks good.. What seasonings are on it? Was in a hurry, so I made a quick slather of olive oil, Worchesteshire sauce, Montreal Steak Seasoning, and Weber Classic BBQ rub, along with fresh minced garlic. Quote Link to comment Share on other sites More sharing options...
sketch Posted July 1, 2019 Report Share Posted July 1, 2019 👍🍻 Quote Link to comment Share on other sites More sharing options...
suzukiray Posted July 1, 2019 Report Share Posted July 1, 2019 Quote Link to comment Share on other sites More sharing options...
98Z5V Posted July 1, 2019 Report Share Posted July 1, 2019 (edited) That looks like that fucker I cooked a few months ago... That guy needs "more grill..." Edited July 1, 2019 by 98Z5V Quote Link to comment Share on other sites More sharing options...
Sisco Posted July 1, 2019 Report Share Posted July 1, 2019 40 minutes ago, suzukiray said: Nice appetizer, whats the main course? Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted July 5, 2019 Report Share Posted July 5, 2019 Two 8 pound pork butts. After about 8 hours And ready to eat. Quote Link to comment Share on other sites More sharing options...
Boot_Scraper Posted July 5, 2019 Report Share Posted July 5, 2019 On 6/30/2019 at 4:14 PM, Sisco said: 3 pound Beef Chuck roast. 5 Hours on the smoker waiting to be wrapped for finishing. Man, that look delicious. Never thought of smoking a roast. That is my favorite cut for a rice and gravy. How was it? Quote Link to comment Share on other sites More sharing options...
shepp Posted July 5, 2019 Report Share Posted July 5, 2019 10 minutes ago, Boot_Scraper said: Man, that look delicious. Never thought of smoking a roast. That is my favorite cut for a rice and gravy. How was it? A lot of guys do them and call it poor mans brisket Quote Link to comment Share on other sites More sharing options...
Boot_Scraper Posted July 5, 2019 Report Share Posted July 5, 2019 Well sh!t, sign me up. Quote Link to comment Share on other sites More sharing options...
shepp Posted July 5, 2019 Report Share Posted July 5, 2019 Past three days been marinating and smoking a chuck roast for barbacoa tacos Quote Link to comment Share on other sites More sharing options...
Sisco Posted July 5, 2019 Report Share Posted July 5, 2019 (edited) 1 hour ago, Boot_Scraper said: Man, that look delicious. Never thought of smoking a roast. That is my favorite cut for a rice and gravy. How was it? it was good, not great, guessing Shepps was better. Did three racks of ribs for the 4 th. Had company, got busy, and forgot pictures, but they were really good. Doing a brisket next week for a friends retirement party. I did try something yesterday for a really good barbeque sauce if you don’t have time to make it from scratch. Mix equal parts Sweet Baby Rays and Stubbs Orginal Barbeque Sauce together. Is far superior to either one alone. Edited July 5, 2019 by Sisco Quote Link to comment Share on other sites More sharing options...
98Z5V Posted July 5, 2019 Report Share Posted July 5, 2019 35 minutes ago, Sisco said: Mix equal parts Sweet Baby Rays and Stubbs Orginal Barbeque Sauce together. Is far superior to either one alone. I love that combo, brother - it's indeed very, very good. Quote Link to comment Share on other sites More sharing options...
shepp Posted July 5, 2019 Report Share Posted July 5, 2019 35 minutes ago, Sisco said: it was good, not great, guessing Shepps was better. Did three racks of ribs for the 4 th. Had company, got busy, and forgot pictures, but they were really good. Doing a brisket next week for a friends retirement party. I did try something yesterday for a really good barbeque sauce if you don’t have time to make it from scratch. Mix equal parts Sweet Baby Rays and Stubbs Orginal Barbeque Sauce together. Is far superior to either one alone. Yea idk bout smoking and slicing it like brisket, feel it would be tough, this was the first time I marinaded one and it was a game changer sauce sounds good, I don’t like how thick sweet baby rays is, so I bet that tinned it out Nicely Quote Link to comment Share on other sites More sharing options...
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