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Good Eats>What's in your smoker?
8lug 10:20 AM 01-03-2020
Christmas rib roast on the rotisserie. http://www.cigarasylum.com/vb/attach...5&d=1578071929
Attached: rib.jpg (52.5 KB) 
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Steve 11:47 AM 01-03-2020
Originally Posted by 8lug:
Christmas rib roast on the rotisserie. http://www.cigarasylum.com/vb/attach...5&d=1578071929
:-):-)
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Chainsaw13 04:08 PM 01-05-2020
Couple small pork butts, and a some beef short ribs. Ribs for dinner, pork for for an upcoming snowmobile trip.
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Steve 09:20 AM 02-21-2020
My daughter... :-)

Image

Boo helped me give the Lang a good (and needed) cleaning last weekend. Little does she know that the BBQ I'm doing next weekend is actually a surprise 21st B-Day celebration for her!
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BigAsh 09:30 AM 02-21-2020
Originally Posted by Steve:
My daughter... :-)

Image

Boo helped me give the Lang a good (and needed) cleaning last weekend. Little does she know that the BBQ I'm doing next weekend is actually a surprise 21st B-Day celebration for her!
Why have kids if you can't get them to do the dirty jobs!!....Happy early 21st to Boo!....(just more proof you're gettin' older my friend!!)
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Steve 09:30 AM 02-21-2020
Originally Posted by BigAsh:
Why have kids if you can't get them to do the dirty jobs!!....Happy early 21st to Boo!....(just more proof you're gettin' older my friend!!)
:-):-)
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Porch Dweller 11:14 AM 03-28-2020
Did a two-bone prime rib for about two hours yesterday with a small amount of hickory and applewood.

Image
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mosesbotbol 08:03 AM 03-29-2020
Did a 30 day dried aged brisket (5.3 lb) on the point end on the smoker. Came out great.
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Chainsaw13 01:36 PM 04-02-2020
Slab of ribs rolling smoke right now.
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Flynnster 08:16 PM 04-04-2020
It didn't spend a ton of time on the smoker, but tonight I took a totally different direction with some ribs than normal and it was GREAT!

Into the sous vide, with no seasoning, 165 for 6 hours. Then coat it in mustard, and a rub that was mostly Brown sugar (3 parts) and coffee grounds (1 part) with some salt and traditional spices. Onto the smoker for 1.5 hours at 235 with Pecan.

Came off with an amazing bark, great texture, and the girlfriend loved it!!!
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Porch Dweller 06:41 AM 04-05-2020
:-)
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BigAsh 06:46 AM 04-05-2020
Originally Posted by Flynnster:
It didn't spend a ton of time on the smoker, but tonight I took a totally different direction with some ribs than normal and it was GREAT!

Into the sous vide, with no seasoning, 165 for 6 hours. Then coat it in mustard, and a rub that was mostly Brown sugar (3 parts) and coffee grounds (1 part) with some salt and traditional spices. Onto the smoker for 1.5 hours at 235 with Pecan.

Came off with an amazing bark, great texture, and the girlfriend loved it!!!
nice...been curious about using sous vide and bbq together
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jonumberone 08:22 AM 04-05-2020
Is it safe to go outside and use a smoker these days?
I don't know the rules anymore....
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tsolomon 06:04 AM 04-06-2020
Just put on an 8 pound brisket at 5:00AM and hope to eat it around 7:00PM today. It was a full packer brisket, but the wife cut it in half so she can cook the flat for Passover. :-)
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mosesbotbol 07:53 AM 04-06-2020
Originally Posted by tsolomon:
Just put on an 8 pound brisket at 5:00AM and hope to eat it around 7:00PM today. It was a full packer brisket, but the wife cut it in half so she can cook the flat for Passover. :-)
What Jewish style does your wife cook the brisket?
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Chainsaw13 08:36 PM 05-03-2020
Did a 3.3lb buffalo sirloin tip roast on the pellet grill. 3 hours at 200F, to an internal temp of 120F. FTC’ed for a couple hours (cooked way faster than I expected ), then onto a hot grill to develop the outer crust. Super juicy. Will slice some thin on my slicer for sandwiches this week.
Attached: E6EE5CC7-02D7-4C4F-8AAD-70072509EFBD.jpg (24.1 KB) 
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Snook 09:12 PM 05-03-2020
Originally Posted by Chainsaw13:
Did a 3.3lb buffalo sirloin tip roast on the pellet grill. 3 hours at 200F, to an internal temp of 120F. FTC’ed for a couple hours (cooked way faster than I expected ), then onto a hot grill to develop the outer crust. Super juicy. Will slice some thin on my slicer for sandwiches this week.
That's mouthwatering right there. You'll be eating well for the rest of the week.
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Steve 07:10 AM 05-15-2020
Well, I have joined the Dark Side...
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Porch Dweller 07:22 AM 05-15-2020
???
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kydsid 02:21 PM 05-15-2020
Originally Posted by Steve:
Well, I have joined the Dark Side...
Did you finally buy a kamado cooker or heaven forbid , gas grill?


Gonna cook pizzas on my smoker tonight. Needed a good clean out burn and that 900 deg temp makes perfect pizza
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