Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Pressure Ratio]

I tried the "super smoke" mode on my traeger the other day with a pork tenderloin. One hour cook. Looking at the smoke ring I'd have to say it works well.

For some reason, the smoke ring looks way darker in my phone. HArd to see on my laptop. But trust me when I say it had a thick smoke ring for an hour cook. lol

 

[PJx5x]

I tried the "super smoke" mode on my traeger the other day with a pork tenderloin. One hour cook. Looking at the smoke ring I'd have to say it works well.

For some reason, the smoke ring looks way darker in my phone. HArd to see on my laptop. But trust me when I say it had a thick smoke ring for an hour cook. lol

By other day, you mean 3.5 weeks ago? ?

 

[Pressure Ratio]

Was it that long ago? ugh I have no track of time anymore. Days all run together. I need to quit my jobs lol

 

[Spivitz]

Dinner

 

[Shawn1112]

Did boneless skinless breasts in a teriyaki marinade of the Weber tonight

 

[Spivitz]

Seriously love lighting up Dat charcoal.
Chicken sandwiches are for dinner
Tator tots too

 

[Spivitz]

Delicious

 

[EmersonHart13]

It's going down

 

[Spivitz]

Dat gon be good!

 

[MEATeorite]

Meatz

 

[EmersonHart13]

It's going downView attachment 41308View attachment 41309View attachment 41310

... after that I got too busy to take photos. 95 lber from Whittinghams. About 10 hours of cook time with mostly maple and a little charcoal.

 

[boostedguy05]

Grilling with a view today.

Burgers, dogs, chops.

 

[SleeperLS]

It's going downView attachment 41308View attachment 41309View attachment 41310

Fuck, I am extremely jealous.

 

[Spivitz]

I like workin the Spirit

 

[TommyGloves]

Made some fried chicken today.

Used some semi-boneless thighs
Coated in an egg wash and seasoned flour
Pan fried in peanut oil at ~325...5 mins per side
Finally oven baked at 325 for 40 mins.

 

[Jeffs FRC]

Decided to make a couple beer can chickens yesterday. This was my first attempt at these. Rubbed with a poultry rub and used Bud Light for the beer. Started on the smoker(275*-295*) for close to three hours then moved to my Weber to finish cause was taking too long and also wanted to crank heat to crisp the skin up.

They turned out super juicy but I was a little disappointed with the light smoke flavor. How do you get these to take om smoke with the skin on and a beer can plugging the ass end?! Lol

 

[Shawn1112]

Lol, did the same yesterday, but didnt use my smoker. Also did wings and corn. I have done a beer can chicken on my smoker (Pit Barrel) for 3hrs and had some smoke taste to it.

 

[Shawn1112]

I bought Weber Dry Rub a few weeks ago as a buddy recommended it for lazy days when I dont feel like making a rub. I have used it on ribs 3 weeks ago and on a beer can chicken yesterday and the shit is fantastic.

 

[Jeffs FRC]

Lol, did the same yesterday, but didnt use my smoker. Also did wings and corn. I have done a beer can chicken on my smoker (Pit Barrel) for 3hrs and had some smoke taste to it.

I mean, it had a smoke flavor, but just not much. When I do my chicken pieces separate, there quite a bit more smoke flavor.

I bought Weber Dry Rub a few weeks ago as a buddy recommended it for lazy days when I dont feel like making a rub. I have used it on ribs 3 weeks ago and on a beer can chicken yesterday and the shit is fantastic.

This was my first time ever using a store bought rub. Wife was out yesterday and I had my 1yr old so making my usual chicken rub was out of the question. I was at Woodmans and they have a pretty good selection so I bought some poultry bbq rub made by a company called veterans iirc. Basically sugar, paprika, garlic salt, and pepper.

What exact Weber rub do you use? They had a bunch at Woodmans...

 

[Shawn1112]

Agreed, mine had smoke flavor as well just not as much as when I cut the bird in half.

I used this Weber rub

 

[radioguy6]

did a couple 8lb shoulders this weekend. I gave myself 16 hours (for upto 2 hrs/lb), ended up getting done in 12-13 because my WSM was running a bit hotter than usual. I typically shoot for 225 on shoulders, but even with all 3 vents shut it was still climbing into the low 300s. Took them off at 203 IT, wrapped and put in a cooler for a few hours. Still came out moist and amazing, thankfully pork is so forgiving.

 

[Spivitz]

Lunch
Balsamic steak roll

 

[Spivitz]

Lunch

 

[Spivitz]

It's exciting

 

[Spivitz]

My pal haz Dat pork shoulder goin, soon... Pulled pork sandwich... It's exciting

With, [MENTION=10308]BS ISF[/MENTION]