shepp Posted May 14, 2018 Report Share Posted May 14, 2018 18 minutes ago, mrmackc said: Looks like you have plenty of room. Do you use timed cooking or meat temp cooking? All off temp for smoking unless doing ribs Quote Link to comment Share on other sites More sharing options...
washguy Posted May 15, 2018 Report Share Posted May 15, 2018 I use timed for ribs....I use the bend test and look to see how the meat shrinks on the bone...and the final test a toothpick inserted between bones will tell ya pretty much...then again its done when its done always works Wash Quote Link to comment Share on other sites More sharing options...
sketch Posted May 16, 2018 Report Share Posted May 16, 2018 i cook ribs by beer. oil and seasond to your liking. make a tinfoil boat and fill with beer to the bottom of the ribs. 225-300 for 2 hours or untill the meat pulls back from the end of the bones. most of the beer is evaporated. then open the tinfoil and slather in bbq sause. let it ride for another 20 min. and fake some smokers bark.. been working on lpgas grill for a few years. no complaints. but cant compair to my bros^^^ smokers... Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 16, 2018 Report Share Posted May 16, 2018 Sketch, I am going to try that next time I don’t have a lot of time. To be honest, I am using my tower smoker less and less. For the smaller amounts I smoke and cook now, my Akorn with the ceramic diffuser does a very nice job. Wood up here is so cheap and easy to get, I can’t justify a pellet grill. If I was in a metro area, I would have one tomorrow, though. Heck, I just cut up some maple tops that came down this winter, and I will be using them to smoke all summer! Quote Link to comment Share on other sites More sharing options...
Boot_Scraper Posted May 16, 2018 Report Share Posted May 16, 2018 If you haven't tried a reverse seared ribeye, stop what you are doing and look it up. Tried my hand at one this afternoon....?. Used some hickory smoke for phase one. Best damn steak I've had. Life is good. Quote Link to comment Share on other sites More sharing options...
washguy Posted May 17, 2018 Report Share Posted May 17, 2018 BOOT. you are right on track... When ya get a really good bone in rib eye or a baseball cut... Reverse sear is awesome on a smoker.... Me and Char found a fish joint right by our casa.. Called the Fish Shack.... Daaaamn. Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted May 17, 2018 Report Share Posted May 17, 2018 50 minutes ago, washguy said: BOOT. you are right on track... When ya get a really good bone in rib eye or a baseball cut... Reverse sear is awesome on a smoker.... Me and Char found a fish joint right by our casa.. Called the Fish Shack.... Daaaamn. Wash Yum!! Quote Link to comment Share on other sites More sharing options...
mrmackc Posted May 17, 2018 Report Share Posted May 17, 2018 12 hours ago, shepp said: Yum!! Sometime try the fish filigrees at Chicken Express Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted May 19, 2018 Report Share Posted May 19, 2018 Quote Link to comment Share on other sites More sharing options...
shepp Posted May 19, 2018 Report Share Posted May 19, 2018 Anyone done or had pork belly “burnt ends”? My buddies doing them tomorrow, they sound awesome Quote Link to comment Share on other sites More sharing options...
washguy Posted May 19, 2018 Report Share Posted May 19, 2018 14 hours ago, shepp said: Anyone done or had pork belly “burnt ends”? My buddies doing them tomorrow, they sound awesome Ive wanted to try them.but never got around to it ......geeez we got 6 inches today Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 19, 2018 Report Share Posted May 19, 2018 (edited) Snow in Dallas in May!!!! Wait a minute, just checked weather.com, it’s 89F in Dallas. Doing rack of lamb on the grill tonight. Edited May 19, 2018 by Sisco Quote Link to comment Share on other sites More sharing options...
washguy Posted May 19, 2018 Report Share Posted May 19, 2018 (edited) 35 minutes ago, Sisco said: Snow in Dallas in May!!!! Wait a minute, just checked weather.com, it’s 89F in Dallas. Doing rack of lamb on the grill tonight. LOL Wash ummmmm rack of lamb.......play by play pretty please Edited May 19, 2018 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted May 19, 2018 Report Share Posted May 19, 2018 47 minutes ago, washguy said: Ive wanted to try them.but never got around to it ......geeez we got 6 inches today Hail? My buddy in co springs got caught in a hail storm like that yesterday Quote Link to comment Share on other sites More sharing options...
washguy Posted May 19, 2018 Report Share Posted May 19, 2018 Hail? My buddy in co springs got caught in a hail storm like that yesterday.... Shepp nope its snow....lol from last winter...its in the 90's now.... this is some Texas size hail here vvvvvv Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 20, 2018 Report Share Posted May 20, 2018 4 hours ago, washguy said: LOL Wash ummmmm rack of lamb.......play by play pretty please Just minced garlic olive oil and Penzeys lamb spices. Rub and refrigerate 6 hours. Heat grill to 425. Offset heat until internal 145F. Let rest 3 minutes slice and enjoy. Quote Link to comment Share on other sites More sharing options...
washguy Posted May 20, 2018 Report Share Posted May 20, 2018 Daamn.... Thats what I call a serious rack! Good going Sisco... Droool Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 22, 2018 Report Share Posted May 22, 2018 Butterfly a leg of lamb and get more meat less bones. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 26, 2018 Report Share Posted May 26, 2018 Picked up a packer brisket today. Going to trim it up tomorrow pull the point off and do up some burnt ends on Monday http://jesspryles.com/recipe/best-ever-bbq-brisket-burnt-ends/ Quote Link to comment Share on other sites More sharing options...
washguy Posted May 26, 2018 Report Share Posted May 26, 2018 An Aussie Chick that now lives in Austin? Well okay then Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 27, 2018 Report Share Posted May 27, 2018 On 5/22/2018 at 12:32 PM, unforgiven said: Butterfly a leg of lamb and get more meat less bones. Different flavor though I have a,couple of butterflied legolambs in the freezer. It is like the old line “ the closer to the bone the sweeter the meat”. Doing a small beef sirloin tri tip tomorrow. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 27, 2018 Report Share Posted May 27, 2018 Just a tick under 450 on the grill, 7 minutes per side. Found these thick t-bones at the store and couldn't resist! Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 27, 2018 Report Share Posted May 27, 2018 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 27, 2018 Report Share Posted May 27, 2018 Domestic lamb had a different flavor from NZ lamb. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 27, 2018 Report Share Posted May 27, 2018 (edited) Not grilling, but getting ready to turn the Crock Pot loose again, with about 6lbs of beef roast. Bed of potato, then yellow onion, both diced/cubed. In will go the roast once the salt-cure is done. Different bell peppers all around, onion soup mix on top of the roasts, pepperoncinis all over the top of that, then the mushrooms (heavily salted) on top. High for 4 hours, low for a few more... Once it cooks down for a few hours, there will be room for the mushrooms. Edited May 27, 2018 by 98Z5V Quote Link to comment Share on other sites More sharing options...
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