Originally Posted by nofeardiver:
Going to some chicken wings tomorrow, try out some new recipes...
heck, let's have a lil WANG contest...I have a 24 pack thawing out now. I enjoyed my boudin so much
this week, I might find some more of them in there somewhere. Gonna thaw some meatses tonight.
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BengalMan 11:56 AM 10-09-2011
Did a pork tenderloin last night, came out AMAZING, except I ran into a problem. I burnt/melted my gaskets on my Big Green Egg last night. I'm pretty pissed. Now I have to figure out how to clean this mess up and find a good replacement gasket that isn't a nightmare to put on and will handle higher temps because the stock one just didn't cut it. Big Green Egg is out of commission until I can figure this out. Anyone have any clean up tips on getting the residue and remainder of the gasket off the egg cleanly and what to use to replace it?
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stinkie 12:13 PM 10-09-2011
ian check out the big green egg foum . they may be able to answer your question.
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BengalMan 12:35 PM 10-09-2011
Nice wings today...had a little extra rub in a tupper, decided to add some sea salt, since my rubs have no salt,
some ground black pepper, white pepper, a little mustard powder and a LOT of brown sugar. As a result of the
sugar, I got a little blacker than I usually have em in the crisping stage. Smoked for an hour, then grilled em on
high heat to render the skin crisp. Came out nice.
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BengalMan 02:47 PM 10-12-2011
Tonight I'm re-christening the egg after my gasket debacle, lol. Marinating some chicken today, then when I get home for the day I'm going to fire up the egg and put em on. First time going chicken on the egg, we'll see how it goes!
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Originally Posted by BengalMan:
First time going chicken on the egg, we'll see how it goes!
But which came first???
Bada-tsh.
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Col. Kurtz 05:29 PM 10-12-2011
Originally Posted by OLS:
But which came first???
Bada-tsh.
The rooster
:-)
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Originally Posted by OLS:
But which came first???
Bada-tsh.
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kydsid 08:46 AM 10-13-2011
Well a little over a year after selling my grill smoker I finally have the space and got another grill smoker. I like having an all in one barrell type last time that could do propane, charcoal/drum smoker that is what I got this time. This one is smaller but I think that is for the best. The last one I always ended up loading it up with way too much meat and it went in the freezer for a long time.
This weekend I am going to do the first smoke on the new one. Probably throw a cheap brisket on there to season it up right.
:-)
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kydsid 11:27 AM 10-15-2011
MY GOSH that's a lot of meat per square inch!
My day started at 7 am, unpacked all the ribs for the day, cleaned em up, two racks of beef ribs and
a rack of loin baby back pork ribs. Built a fire of pecan limbs and then covered the coals with charcoal.
Once that was lit, I sprinkled rub on my ribs and smoked em with more pecan for about 1.5 hours, then painted
em up with Sweet Baby Ray's and let em sit at 250 for another 45 minutes. And they are AWESOME!!!!!!!!!!!!!!
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kydsid 02:27 PM 10-15-2011
Originally Posted by OLS:
MY GOSH that's a lot of meat per square inch!
That's how we do, waste not want not.
:-)
I hope my ribs come out as good. Did three hours under smoke and foiled them, now at about 5 hours. Going long and slow at about 175 for these babies. Taking advice from a friend so we will see.
Chicken was done in time for lunch.
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IMAG0067 by
kydsid, on Flickr
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pektel 03:20 PM 10-15-2011
Have 2 pork butts on right now. I'm still a total novice to this, so still working on rubs. This one I used a few tablespoons of pepper, a couple tablespoons of garlic powder. A tablespoon of onion powder, a tablespoon or 2 of kosher salt, a couple tablespoons of lawry's seasoned salt, some ground mustard, some sage, and like a half cup of brown sugar. Oh, and some cayenne pepper for a little heat.
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kydsid 03:43 PM 10-15-2011
ucla695 03:49 PM 10-15-2011
My smoker talks to me and this is what it's saying...
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ucla695 10:04 AM 10-16-2011
Smoked a rack of BBs and a rack of spares yesterday. Then I threw on some wings after. Forgot to take pics of them plated.
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pektel 11:52 AM 10-16-2011
The pulled pork turned out awesome last night. So good, that it was lunch today too. I took the kaiser rolls, buttered and garlic salted, and broiled them first. It was my best cook so far:
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Some spectacular Q comes out of machines this early fall seaason. YUM!
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w squared 07:50 AM 10-17-2011
Nothing is the smoker right now....I've been away from home for work for the past 6 weeks. On the upside, there are two very good Texas BBQ places in the town where I'm working.
When I get home, I'll probably do up some corned beef. I start with a plain-jane cryo-vac'd grocery store corned beef (or three). I generally rinse them really well, and soak them for 48 hours (changing the water every 12 hours) to reduce the amount of salt. Then I give them a quick rub with brown sugar, garlic powder, paprika, and anything else that's around the kitchen. Into the smoker at 225 until they get up to 180, and the foil/towel/cooler for a couple more hours....and away we go. Smoked corned beef.
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