washguy Posted May 31, 2014 Report Share Posted May 31, 2014 Bubba sweet lookin plate......we got us some Chef's here in the grillin forum way to go guys :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 31, 2014 Report Share Posted May 31, 2014 Thanks guys it would be an honor to cook for you . Quote Link to comment Share on other sites More sharing options...
shepp Posted May 31, 2014 Report Share Posted May 31, 2014 Thanks guys it would be an honor to cook for you . We're gonna make upper Midwest BBQ famous Rene!!! Looks great! Let me know what I should bring next year :) Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 31, 2014 Report Share Posted May 31, 2014 That's an idea I could entertain. Quote Link to comment Share on other sites More sharing options...
Rsquared Posted May 31, 2014 Report Share Posted May 31, 2014 Now speaking from a guy that logged "a few" hours with Rene at the bar (or anywhere else for that matter with a beer in our hands)......that's a road trip that I'll be willing to make. :happydrunks: Quote Link to comment Share on other sites More sharing options...
washguy Posted May 31, 2014 Report Share Posted May 31, 2014 Rene thats a great looking bark on both.....what rubs? :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 31, 2014 Report Share Posted May 31, 2014 Cabelas Mesquite,with the apple juice/worchister combo in a spray bottle.10 hrs. @ 225*.Pork shoulder had an internal temp of 190*. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 8, 2014 Report Share Posted June 8, 2014 My best pork to date! Made it just like wash did your loin back in dec-jan minus the peach sauce. Made my own rub ball park) cup of brown sugar, tbs my home made chipotle powder, tbs cinnamon, tsp dried diced garlic, tbs onion powder. Rubbed in the night before put it on a cookie sheet. Next day put it on a rack and poured the "syrup" from the brown sugar and blood juice mixing over the top before it went in smoker. Smoked 2 ish hours till 160 and tented for 20 min. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 8, 2014 Report Share Posted June 8, 2014 Nice job brother Neal,looks good. <thumbsup> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 8, 2014 Report Share Posted June 8, 2014 Heck yes ! daaamn I bet it tastes great ! good job Neal :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted June 8, 2014 Report Share Posted June 8, 2014 Thanks guy, it was super amazing think Sara and I ate half of it that mixture of hot/sweet is awesome!! Quote Link to comment Share on other sites More sharing options...
sketch Posted June 9, 2014 Report Share Posted June 9, 2014 That looks great! Quote Link to comment Share on other sites More sharing options...
washguy Posted June 15, 2014 Report Share Posted June 15, 2014 First time at smoking wild game...so we tried wild boar ribs that we harvested a few weeks ago. i brined the ribs in lime juice and ice/water in a beer cooler for 24 hours....then rubbed em and put em in the fridge overnite used cherry wood and hickory at 220 degrees for 4 hours sprizting with apple/mango juice....then put parkey butter on em with mango/apple juice and foiled for an hour.....so this is what wild game tastes like....freakin awesome! The meat seemed richer tasting...I guess this is what real meat is....gimme some more...cant wait for the fallow doe backstrap :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 15, 2014 Report Share Posted June 15, 2014 Another fine job brother Jeff,so now it's apple/mango.Got it <thumbsup> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 15, 2014 Report Share Posted June 15, 2014 yep, this is Char, I call Jeff "Atz, the great white hunter and Grill Miester" LOL and he calls me "Char the great tracker and spotter cauz I spotted the Pig" told him there's the pig-- take the shot cauz I was afraid I'd miss and really wanted that pig" ! Yeppers, he can really grill like the pros. Myron and Johnny Trigg has nothing on him!! :) Char Quote Link to comment Share on other sites More sharing options...
DNP Posted June 15, 2014 Report Share Posted June 15, 2014 I saved a tri-tip yesterday. It wasn't done quite right, as I am terrible on the grill...but it was waaaay better than it was going to be. My wife was planning to put it in the crockpot! Just covered it in basic stuff, seared both sides and let her cook on the top rack in the gas grill. I gotta learn this stuff...my parents have more beef/pork every year than they know what to do with. The support the local 4-H and FFA and buy a steer or two and a pig every year at the auction. They just got a new steer in the freezer this week. Tons of new roasts. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 15, 2014 Report Share Posted June 15, 2014 Just takes practice brother Dirk,a digital thermometer,and timer.Those last two helped me alot.You can always use brother Jeff for a reference he is an outstanding grill mister. :)) Quote Link to comment Share on other sites More sharing options...
Matt.Cross Posted June 15, 2014 Report Share Posted June 15, 2014 yep, this is Char, I call Jeff "Atz, the great white hunter and Grill Miester" LOL and he calls me "Char the great tracker and spotter cauz I spotted the Pig" told him there's the pig-- take the shot cauz I was afraid I'd miss and really wanted that pig" ! Yeppers, he can really grill like the pros. Myron and Johnny Trigg has nothing on him!! :) Char Char, ya gotta get your own username here so we can teach you the tricks of stealing your hubbie's AR parts, just like blondielocks! Quote Link to comment Share on other sites More sharing options...
washguy Posted June 15, 2014 Report Share Posted June 15, 2014 Thanks Matt....thats just what I needed....she's already thinkin bout a username <laughs> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted June 15, 2014 Report Share Posted June 15, 2014 (edited) DNP ive cooked a couple of tri tips....or santa maria cuts if you live on the west coast here's a pretty good link on tri tips......cook em hot and fast and rare or you got shoe leather :) Washhttp://www.tipsycook.com/how-to-cook-a-tri-tip-without-ruining-it/ I looked back on my recipe......not so much fast and hot.....I was mistaken cook slower Wash Edited June 16, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
98Z5V Posted June 16, 2014 Report Share Posted June 16, 2014 Thanks Matt....thats just what I needed....she's already thinkin bout a username <laughs> Wash Good. Bring her in. I need someone here that's in the same boat as me... <lmao> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 16, 2014 Report Share Posted June 16, 2014 Good. Bring her in. I need someone here that's in the same boat as me... <lmao> Lemme think....im thinking..... just how big is the boat your'e in? Ha :) Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted June 16, 2014 Report Share Posted June 16, 2014 I liked where that one was going and will try it out with the next tip. I read a few. One wanted 750degrees and to flip it every two minutes. The one I went with said sear both sides and then get it indirect at 250-300 for about 20-30 depending on size. I went about 20 minutes. Internal of about 115 at the center when I pulled it. The ends were more in the 130-135 range. It was decent, but I've gotta do better next time. Covered it with salt, pepper, cayenne, garlic powder, onion powder, and a little Italian mix of oregano and whatnot. Left it out a little over an hour before throwing it on the grill. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 16, 2014 Report Share Posted June 16, 2014 Those look awesome wash!!!!! DNP I agree with Rene get your self a digital thermometer! Quote Link to comment Share on other sites More sharing options...
washguy Posted June 16, 2014 Report Share Posted June 16, 2014 DNP marinade and rub nite before.....worcestershire and Emerils original essence season blend awesome for steaks and a touch of soy sauce :) Wash Quote Link to comment Share on other sites More sharing options...
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