Whats on the Grill or Smoker?

[huskihl]

The internet has ruined people.

True statement.

 

[Woodpecker]

Wrapped the ribs up about an hour ago. They should be just finishing up here in a bit.

Smoker has a nice door for adding more charcoal or wood when needed.

 

[Mastermind]

We brined a whole chicken overnight, spatchcocked it, then smoked it on the Pit Boss. No pictures....

 

[Woodpecker]

Almost forgot the money shot


I’ll turn the bones into broth in the crockpot

 

[nbbt]

@Woodpecker I can almost taste from here.
What kind of wood did you use this time?

 

[Woodpecker]

@Woodpecker I can almost taste from here.
What kind of wood did you use this time?

Just some regular old white oak. Great flavor! All in all a good maiden voyage for the new pit.

 

[greystone mountain man]

Just some regular old white oak. Great flavor! All in all a good maiden voyage for the new pit.

White oak is my favorite

 

[Woodpecker]

I love how he wears his black gloves and squeezes all the juice out of the meat . The internet has ruined people.

Word! I watch a lot of bbq content and most of them pull that shít. Even the dude on Meat Church does it. I get they are just trying to show off how juicy the bbq is but It’s irritating.

 

[Woodpecker]

White oak is my favorite

White oak and hickory are free and readily available to me. I like them best for beef. For pork and chicken I’ll typically choose between the apple, cherry, or mulberry I have easy/free access to depending on what I’m smoking and who it’s for.

If it was just me I’d probably just use white oak/hickory all the time. The more smoke flavor the better, but I can’t use much in the way of extra seasoning, so salt pepper and smoke is all I have to work with.

 

[Hinerman]

Couple of pork shoulders. They didn’t suck. Lots of compliments. My best yet imo

 

[huskihl]

View attachment 430967View attachment 430968

Couple of pork shoulders. They didn’t suck. Lots of compliments. My best yet imo

Luv me some pork shoulder

 

[Wilhelm]

We brined a whole chicken overnight, spatchcocked it, then smoked it on the Pit Boss. No pictures....

No pictures?
Didn't happen!

Interweb rule.

 

[Mastermind]

No pictures?
Didn't happen!

Interweb rule.

Sorry. Next time.

 

[cuinrearview]

View attachment 430967View attachment 430968

Couple of pork shoulders. They didn’t suck. Lots of compliments. My best yet imo

Looks killer

 

[stihl livin]

Trying something different today with my back ribs. I put them meat down for a little while and just flipped them.y thought is to see if we can get some more bark on meat side. Either way I don’t think it’s going to hurt them. After they come off I’m going to do some Mac and cheese with the left over brisket chopped up and added in. Should be a great week of meals.

 

[jakethesnake]

Whatever yall

 

[huskihl]

Trying something different today with my back ribs. I put them meat down for a little while and just flipped them.y thought is to see if we can get some more bark on meat side. Either way I don’t think it’s going to hurt them. After they come off I’m going to do some Mac and cheese with the left over brisket chopped up and added in. Should be a great week of meals.

That’s how I’ve always done ribs. Meet down for about an hour or so and then flip.

Except for the mac & cheese. That *s-word is gross no matter how it’s cooked

 

[stihl livin]

That’s how I’ve always done ribs. Meet down for about an hour or so and then flip.

Except for the mac & cheese. That *s-word is gross no matter how it’s cooked

The recipe I use is from heath riles and it’s pretty good. With adding the left over brisket from last week it should make it even better. Do you wrap your ribs?

 

[huskihl]

Do you wrap your ribs?

Sometimes. Sometimes not. I’m constantly trying new things to see if I can make them better. If the cap on top of the meat has dried out so that when I tear one rib off, the cap peels all the way across the top, I will wrap those for an hour or two in order to soften that up

 

[stihl livin]

Sometimes. Sometimes not. I’m constantly trying new things to see if I can make them better. If the cap on top of the meat has dried out so that when I tear one rib off, the cap peels all the way across the top, I will wrap those for an hour or two in order to soften that up

I haven’t wrapped them in a long time. I did do some for a party and for some friends that got wrapped to rest during delivery. They were difficult to cut doing it that way. I prefer to not wrap and have them cut easy with a slight pull when eating.