Whats on the Grill or Smoker?

[USMC615]

Here is some pics so far.View attachment 70836View attachment 70837

Mike...get you the tallest spray bottle you can find...mix it with 1/3 of each...apple juice, white distilled vinegar or you can substitute apple cider vinegar, and straight water. If you wanna go a little heavy on one, step up the apple juice. Open that bad boy about twice an hour at the most, after they start to skin over, pump the ribs down to keep 'em moist, get the lid closed immediately. Never, ever flip the rack of ribs and put meat side down. Whether you pull the membrane from the bottom of the rib racks is up to you. I do it most of the time, sometimes I just let 'em roll with it, acting as a heat barrier, if the ribs ain't that thick. Trial and error my man...they'll all get eaten, trust me. That pump bottle on ribs, with the juice recipe, be your best friend...

 

[p61 western]

Mike...get you the tallest spray bottle you can find...mix it with 1/3 of each...apple juice, white distilled vinegar or you can substitute apple cider vinegar, and straight water. If you wanna go a little heavy on one, step up the apple juice. Open that bad boy about twice an hour at the most, after they start to skin over, pump the ribs down to keep 'em moist, get the lid closed immediately. Never, ever flip the rack of ribs and put meat side down. Whether you pull the membrane from the bottom of the rib racks is up to you. I do it most of the time, sometimes I just let 'em roll with it, acting as a heat barrier, if the ribs ain't that thick. Trial and error my man...they'll all get eaten, trust me. That pump bottle on ribs, with the juice recipe, be your best friend...

Thanks for the water bottle tip. I will be all over that next time. This time around only has bout an hour left. I did the 3 2 1 recipe out of the Traeger book. I'm using hickory and cherry pellets. That chicken is looking good Jason.

 

[USMC615]

Yard bird picking up a bit...keeping it pumped down with the same juice in a spray bottle I've always used. Same mix I told you about Mike, It's good for all meats. Get in the grill, pump 'em, get out, get the lid closed ASAP.

I'll do a little rotating on the bird...everything closest to the exit smoke, stack end, cooks quicker than the rest farthest away. Nature of the beast with an exhaust chimney. If you've ever got several racks of ribs on the Traeger, pay attention to that, and do some end swapping with the racks, equalize the racks...but the keep the juice on 'em. Boston butts, shoulders ain't that big a deal...let 'em roll where you place 'em. They don't care when you're pulling them apart for sammies or slicing them very thin. Just keep the juice on everything. Get in the grill, pump it, get out, close the lid.

 

[p61 western]

Yard bird picking up a bit...keeping it pumped down with the same juice in a spray bottle I've always used. Same mix I told you about Mike, It's good for all meats. Get in the grill, pump 'em, get out, get the lid closed ASAP.
View attachment 70875
I'll do a little rotating on the bird...everything closest to the exit smoke, stack end, cooks quicker than the rest farthest away. Nature of the beast with an exhaust chimney. If you've ever got several racks of ribs on the Traeger, pay attention to that, and do some end swapping with the racks, equalize the racks...but the keep the juice on 'em. Boston butts, shoulders ain't that big a deal...let 'em roll where you place 'em. They don't care when you're pulling them apart for sammies or slicing them very thin. Just keep the juice on everything. Get in the grill, pump it, get out, close the lid.

Thank you for all the great tips Jason. I think tomorrow I will do two beers can chickens. I'm glad you mentioned it being a little more hot by the smoke stack. That's something to keep in mind for sure.

 

[Deets066]

Brats from a local butcher, peppers, onion, fresh garlic, and green chiles

 

[USMC615]

View attachment 70887 Brats from a local butcher, peppers, onion, fresh garlic, and green chiles

I knew damn well Deets was gonna sling up something this evening...looking fine my man!!

 

[Deets066]

I knew damn well Deets was gonna sling up something this evening...looking fine my man!!

That yard bird looks mighty fine too.

​

 

[USMC615]

Putting just a shot of smoke on that bird...gonna be fine. Sweating 'em with the pumped down juice. Get 'em here in a min or two. Be some some fine yard bird.

 

[T.Roller]

Thank you for all the great tips Jason. I think tomorrow I will do two beers can chickens. I'm glad you mentioned it being a little more hot by the smoke stack. That's something to keep in mind for sure.

I wanna see pictures of those ribs finished

 

[p61 western]

Here is the ribs all done.

 

[T.Roller]

Here is the ribs all done.View attachment 70895

Those look awesome

 

[p61 western]

I wanna see pictures of those ribs finished

Lmao must have been typing at the same time. Good evening Dave.

 

[T.Roller]

Lmao must have been typing at the same time. Good evening Dave.

Haha yes sir good evening Mike

 

[USMC615]

...done ever put them damn ribs meat side down...no no...no no...never!

 

[T.Roller]

...done ever put them damn ribs meat side down...no no...no no...never!

I did the same Jason I'm sorry

 

[USMC615]

Hete's some yard bird, smoked, low grilled, smoked...kept 'em pumped down with juice for the middle/latter part of the grilling/smoking...crazy good. Buddy of mine just showed up with a few females to eat...if you boys don't hear from me again til the morning...I'm knawing on puzzy and titties. Enjoy your night fellas, time for me to change up with what's in front of me. These gals are in their younger 30's at least. Later taters...

 

[T.Roller]

Hete's some yard bird, smoked, low grilled, smoked...kept 'em pumped down with juice for the middle/latter part of the grilling/smoking...crazy good. Buddy of mine just showed up with a few females to eat...if you boys don't hear from me again til the morning...I'm knawing on puzzy and titties. Enjoy your night fellas, time for me to change up with what's in front of me. These gals are in their younger 30's at least. Later taters...

Pics or it didn't happen

 

[USMC615]

Pics or it didn't happen

Coming your way my man...

 

[USMC615]

This is what smoked/grilled/then smoke again, yard bird oughta look like...kept 'em pumped down with the juice..get in and out with the lid, get his ass shot as quick as you can, get the kid back down...

Kinda like 'choot 'em'...choot 'em...with the swamp brothers. You wouldn't believe the stories I have to tell, with a brother Jarhead from many yrs ago...when I spent two weeks in Morgan City, La. pulling my bass boat all the way over there. Them *f-wordin Cajuns are bad ass, cool people. We'll talk about that later.

 

[stihl livin]

@Definitive Dave...would absolutely agree with Steves', @srb08, previous post above (post #965). If going stainless and gas, the Genesis series from Weber are fine grills. If wanting to go with a pellet smoker/grill, the Traeger Pro 34 I bought is a fine smoking/grilling machine. The best pellet smoker I've ever fooled with. But be warnerd if going with the Pro 34...I've got about $1200 tied up in mine with the optional bottom shelf that sits btwn the legs for pellet storage, etc...and the large front folding shelf, that I think is an absolute must. There are certainly cheaper Traeger models and other pellet smokers out there that are good as well. I decided on the Traeger Pro 34 for the volume of groceries I can get on both the racks (can probably squeeze ten to twelve 8lb Boston Butts on it at one time, for an idea of what it'll hold). My Smoke Hollow 44" is a nice gas smoker...btwn the seven racks in it, I can smoke 42 half-chickens at one time, or approx 24-25 racks of baby back ribs at one time (one rack can hold 7 racks on edge with the way it's designed, then another 3 racks of ribs flat, across 6 other racks)...give you an idea of the quantity it'll hold. I've got less than $350 tied up in the Smoke Hollow 44" with my mil discount from Home Depot. I've got a Weber Performer as well and its been a fine grilling/smoking machine...I did buy the optional rotisserie ring and spit rods as well as a set of rib racks for it that drive off the motor/spit rod setup. Also have an ol' school big Brinkmann charcoal grill as well.

Hope this helps you a little Dave!

After 12 years with my Weber genesis silver I purchased a new Weber genesis II LX S340 yesterday. The addition of the side burner is what I wanted the most but after shopping around since the beginning of the year I found this grill for 907 out the door plus I got a 50 dollar gift card. We are having a party this weekend so it's going to get tested. My current grill still works well but I didn't like having to cook on the patio and in the kitchen. This will be the first time having SS grates so hopefully it's no different than the ceramic ones I have on my current genesis