Grilling

washguy · July 26, 2014

Haha I love that movie!! Thanks wash I got me some hickory chunks.

Now your'e smokin ! hickory and brisket is perfect...so,did ya get the smoke thingy worked out?

one more thing....brisket is the hardest thing to smoke and have it come out good...took me more than several brisket smokes to get it right......gotta have a thermometer to check internal meat temp

195/200 is what you are wanting... time wise....Char always tells me...its done when its done :) Wash

shepp · July 26, 2014

Now your'e smokin ! hickory and brisket is perfect...so,did ya get the smoke thingy worked out?
one more thing....brisket is the hardest thing to smoke and have it come out good...took me more than several brisket smokes to get it right......gotta have a thermometer to check internal meat temp
195/200 is what you are wanting... time wise....Char always tells me...its done when its done :) Wash

Yup smoking us about temp not time

washguy · July 27, 2014

So Sketch...Whats up? brisket done?

Ribs today using the new rub and sauce :) Wash

Edited July 27, 2014 by washguy

DNP · July 28, 2014

You suck. Nicely done.

sketch · July 28, 2014

It's at 160- about 3 hours in having a day making smoke work !! Need to pull the trigger soon! Pix later.

sketch · July 28, 2014

Smoke thingy is ok for lp had my head up its ass the whole time making coals smoke and not burn yeah right hickory smells awesome good call wash!!

washguy · July 28, 2014

It's at 160- about 3 hours in having a day making smoke work !! Need to pull the trigger soon! Pix later.[/quote/)

It stalls at 160 for a bit....hang in there. :) wash

Dont pull it off till 200. Go ahead and foil it now that will cook it faster
you are done with the smoke....put some juicemix in the foil to moisten it up while its cookin in the foil...meat always stalls at 160 for a bit...then it takes off again

Edited July 28, 2014 by washguy

sketch · July 28, 2014

Roger !!

sketch · July 28, 2014

It really stalled at 160 temp has been difficult with lp propped the lid an inch so I could get temp to 225_250 I'm going all in a

on a smoker !! I can smell it now mmmmm ! 200' ok here goes last stretch !!thanks so much wash!

shepp · July 28, 2014

Yum all around! I got a half bushel of green beans been busy canning, today made hot dill beans

Edited July 28, 2014 by shepp

washguy · July 28, 2014

Way to go sketch....if you can pull this off a brisket on a grill....hats off to ya

here's why it stalls at 160 The maillard action :) Wash

fat breaks down with the enzymes

Edited July 28, 2014 by washguy

shepp · July 28, 2014

It really stalled at 160 temp has been difficult with lp propped the lid an inch so I could get temp to 225_250 I'm going all in a
on a smoker !! I can smell it now mmmmm ! 200' ok here goes last stretch !!thanks so much wash!

That stalls such a pita ain't it! Never know how long it's going to last then boom she starts climbing again! Your on the home stretch sketch!!

washguy · July 28, 2014

So cause you got the top up messin with the chips

the saying goes......"when you're lookin you aint cookin"

:) wash

Edited July 28, 2014 by washguy

98Z5V · July 28, 2014

Nope no skin or scales left looks like the foil it is. I fry them all the time just wanted to try something different with them, not that I'm tired of eating them fried. In fact let me get my recipe for fried crappie and post here its a beer batter.

1 box of golden dipt beer batter by McCormick

2 tbls lemon pepper season

1 ts garlic powder

1 ts paprika

1/2 ts pepper

1/2 ts season salt (lawry's)

1 bottle of pale ale

I'll put all the spices and batter mix in a zip lock bag mix together then I'll take what I need for the the fillets and put the rest back till latter since I'm the only one that eats fish in my family.

Mix the batter mix with just enough beer until its the right thickness for you.

Heat electric skillet to 350* with enough oil to fry fish until golden brown and enjoy

I'll get some out this week and fry so I post a pic for you guy's and trust me, make sure you make enough because you won't be able to stop a couple of fillets.