unforgiven Posted January 1, 2014 Report Posted January 1, 2014 Dying to grill,and watching you do you'r magic is killin me.It's so fukin cold out,-11*.Talkin some snow fallin tommorrow.Got a couple of porterhouse,might try them tommorrow.You are a hell of a grill master brother Jeff. <thumbsup>
washguy Posted January 1, 2014 Report Posted January 1, 2014 Rene you got the blanket right? get out there in your jammies and fire that grill up! :) Wash
shepp Posted January 1, 2014 Report Posted January 1, 2014 (edited) Dying to grill,and watching you do you'r magic is killin me.It's so fukin cold out,-11*.Talkin some snow fallin tommorrow.Got a couple of porterhouse,might try them tommorrow.You are a hell of a grill master brother Jeff. <thumbsup> No excuse I'm smoking a pork loin right now :) Get a redi check digital thermometer with a remote read out, I'm sitting in the man cave watching bowl games in my pj pants lol Edited January 1, 2014 by shepp
washguy Posted January 1, 2014 Report Posted January 1, 2014 Shepp so how did it turn out? must have pics! :) Wash
Armed Eye Doc Posted January 1, 2014 Report Posted January 1, 2014 Shepp so how did it turn out? must have pics! :) Wash But not of Shepp in his pjs. :D
shepp Posted January 2, 2014 Report Posted January 2, 2014 A touch over done I shoulda pulled it off at 160*
washguy Posted January 2, 2014 Report Posted January 2, 2014 Holy crap thats a big one! very nice...you got it down....so how was it? i bet the bark was awesome brother :) Wash
shepp Posted January 2, 2014 Report Posted January 2, 2014 That's half of it wash the other half is still in the freezer. Tasted awesome rubed it with lowerys chipotle cinnamon rub then the peach sauce at the end
washguy Posted January 2, 2014 Report Posted January 2, 2014 Geez that was a big loin! so you didnt have a pink center? was it juicy lucy after wrapping for a lil bit? the peach was tasty...that I know! :) Wash
shepp Posted January 2, 2014 Report Posted January 2, 2014 No over cooked it...... Took it off at 165 shoulda taken it off when it stalled out at 163 I'll fore sure take the other one off at 150-160. Touch dry everyone liked it said it had good flavor which it did I was just disappointed in the lack of moisture, oh well it's been noted
washguy Posted January 2, 2014 Report Posted January 2, 2014 Yep gotta have a pink center and they cook off fast at the end....letting it rest didnt juice it up? :) Wash
washguy Posted January 10, 2014 Report Posted January 10, 2014 This is called "rainbird...no it aint thanksgiving....turkey" so me and Char were in Wallyworld looking for sumthing to smoke/grill....we were talking bout how turkey is so good on the smoker why do we only do it on Turkey day? Ha ...I spied this turkey breast in a bag....just what we need...breast and no other crap! so its raining like hell...oh well.....unwrap the breast...throw away the gravy packet....i bet thats some tasty schit <thumbsup> the breast is in a tight woven net....undo that....rub your stuff on it....tie it back up with butcher string...have the smoker at 325 put Shepps badazz sauce on at 155 pull off the breast at 165 internal....change out of your wet clothes and eat the "rainbird" :D Wash
Rsquared Posted January 10, 2014 Report Posted January 10, 2014 Damn Wash. You absolutely amaze me with your work. Great. Now I want some turkey. you bastard...............................
unforgiven Posted January 11, 2014 Report Posted January 11, 2014 Brother Jeff makes magic with the grill. <thumbsup>
unforgiven Posted January 12, 2014 Report Posted January 12, 2014 I dug out the grill,put on the blanket and put on ribs.Was gonna take pics but found out I have a "1 drop" camera.Lens wouldn't come out so now I have a "2 piece" camera.WTF.
bubbasks Posted January 12, 2014 Report Posted January 12, 2014 Not grilled but fresh smoked Alaskan Red salmon from boss' sister. Yumm
washguy Posted January 12, 2014 Report Posted January 12, 2014 I dug out the grill,put on the blanket and put on ribs.Was gonna take pics but found out I have a "1 drop" camera.Lens wouldn't come out so now I have a "2 piece" camera.WTF. Schit happens brother......j&b weld?lol...so you got the ribs cookin? :) Wash
unforgiven Posted January 12, 2014 Report Posted January 12, 2014 Ribs are done.Just like you said to do last time.Why change what works.Camera's done.
washguy Posted January 14, 2014 Report Posted January 14, 2014 Crispy smoked chicken so you wait for the wind to blow at 25 ::) knots get yourself a cut up chicken add some more drummies too! lightly oil the skin with heart healthy veggie oil <laughs> put your rub on...light up the smoker to 325 and light up the new smoke daddy with hickory chips ....get good smoke going....throw on the chicken...even the one that hit the ground....5 second rule! smoke for 1 hr 45 mins turning over at halfway point to skin down.....no sauce no nuthin no resting ..... dig in crunchy munchy after done with dinner...go over and help neighbor put out his roof fire :P Wash
sketch Posted January 15, 2014 Report Posted January 15, 2014 You could sell your pix to a food mag wash I'm drooling and I already ate!!
washguy Posted January 15, 2014 Report Posted January 15, 2014 You could sell your pix to a food mag wash I'm drooling and I already ate!! Thanks Sketch ! I value your opinion :) Wash
washguy Posted January 21, 2014 Report Posted January 21, 2014 Ribs...Why do we have to have ribs again? cause they are damn good! :banana: same drill...rub em night before slather yellow mustard,rubs.and coever all that with brown sugar fire up the smoker and the smoke daddy for xtra smoke and put em on at 225 degrees smoke for 4hours...spritzing with applejuice mixture...then foil with applejuice for 2 hours here they areright before foiling let em rest for ...nahh dig in!
bubbasks Posted January 30, 2014 Report Posted January 30, 2014 Not impressive but sure is tasty. Ny strip marinaded in brown sugar and soy sauce. On rice with the first helping of Siracha.
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