Whats on the Grill or Smoker?

[stihl_head1982]

stihl, maybe a fresh picked mater sandwich with ( Dukes ) mayo will ease the pain!

A man with a great idea! Just picked up a jar last night, and had a mater biscuit! Thanks for the great idea.

 

[srb08]

I had the butcher slice an 8lb Pork butt into 1" steaks.
Here's a couple I threw on the grill for tonight.
The rest will go on the smoker this weekend. They're awesome Smoked.

 

[Rob Stafari]

Had a party last weekend to celebrate my buddy's graduation from his pipe fitter apprenticeship. Starting at 830 pm smoked four chickens then three pork shoulders over night. It was a long night and he had family in town from West Virginia distracting us so I only managed to get this one picture in the morning of the shoulders. Was a heck of a good feast though.

 

[stihl_head1982]

Had a party last weekend to celebrate my buddy's graduation from his pipe fitter apprenticeship. Starting at 830 pm smoked four chickens then three pork shoulders over night. It was a long night and he had family in town from West Virginia distracting us so I only managed to get this one picture in the morning of the shoulders. Was a heck of a good feast though.View attachment 79218

What type of rub did you use. The bark looks like it was probably good (for those of us who like some bark)

 

[Rob Stafari]

What type of rub did you use. The bark looks like it was probably good (for those of us who like some bark)

Bark's my favorite. Most of it was left in the fridge for personal consumption after the party. Rubbed down with Tony Cachere's creole seasoning, cayenne, tumeric, garlic, salt n pepper.

 

[EvilRoySlade]

Just threw ribs on.

I have yet to master ribs without using foil at the end. Any ideas? Just make sure to mop during the last 3 hours?

 

[USMC615]

View attachment 79241
Just threw ribs on.

I have yet to master ribs without using foil at the end. Any ideas? Just make sure to mop during the last 3 hours?

Keep 'em mopped or pumped down with a white vinegar/apple cider vinegar, apple juice, water concoction. I mix it all in a big hand-held pump bottle and just go to spraying away!! Low and slow heat is the ticket throughout the entire process!

p.s. Y0u can vary that juice concoction any way you want...just make sure there's a base vinegar, whether be white or apple cider in with the mix!

 

[EvilRoySlade]

Thanks. I always do my smoker at 225 with ribs. Then I adjust techniques. I figure steady temp is one less variable.

 

[srb08]

View attachment 79241
Just threw ribs on.

I have yet to master ribs without using foil at the end. Any ideas? Just make sure to mop during the last 3 hours?

Jason's advice is spot on.
I cook my ribs at 225*-230*. About four hours gives me good bark, tender meat and a little resistance when you bite into them. Heavy smoke the first hour, then light smoke for the reminder.
Here's a photo of some I did a while back.

 

[stihl_head1982]

Some of the guys use a 3-2-1 outline to cook ribs.
3 hours outside any wrap on the smoker (indirect preferrably)
2 hours inside a foil wrap with the same heat
1 final hour outside the wrap back on the smoker to finish.

(Just more information for you sir. I do love the above posted pictures and YES I am officially hungry!)

 

[amberg]

What type of rub did you use. The bark looks like it was probably good (for those of us who like some bark)

Me To!

 

[amberg]

Jason's advice is spot on.
I cook my ribs at 225*-230*. About four hours gives me good bark, tender meat and a little resistance when you bite into them. Heavy smoke the first hour, then light smoke for the reminder.
Here's a photo of some I did a while back.
View attachment 79248

Speechless !! Damn !!

 

[EvilRoySlade]

Whoops, I forgot to take a pic. In a pinch I drizzled white wine as the liquid.

 

[Magnumitis]

 

[Big1066ih]

What's the best way to do a London broil, grill,smoker,oven? I'll take all the pointers I can get. Hoping not to get 3.4# of boot leather when I'm done

 

[Magnumitis]

 

[srb08]

Here's four 1" thick Pork steaks after spending four hours in the smoker @ 240*. I used the same rub I use when I make candied Bacon, just not as heavy a coating.
They turned out damn good.
One of my wife's friends was here when I brought these in the house. They stood in the kitchen and ate the one on top...................right after they laughed at me for taking this picture.

 

[amberg]

Here's four 1" thick Pork steaks after spending four hours in the smoker @ 240*. I used the same rub I use when I make candied Bacon, just not as heavy a coating.
They turned out damn good.
One of my wife's friends was here when I brought these in the house. They stood in the kitchen and ate the one on top...................right after they laughed at me for taking this picture.

View attachment 79636

Look good enough for a picture to me. Tell the girls that there is one old fool who is glad you got the pic. lol!!

 

[amberg]

Got the bacon in the smoker today for the first 4 hour cold smoke. Got it resting in the beer fridge until tomorrow, then I will do another 4 hour smoke. It did take on a little color for the first smoke. Can't wait to get the slicer on it!

 

[srb08]

Look good enough for a picture to me. Tell the girls that there is one old fool who is glad you got the pic. lol!!

Will do.
Us old fools have to stick together.