Food / Drink TCG Grillers, smokers and red meat enthusiasts

[BS ISF]

Some boneless chicken breasts.

Sriracha, honey, evoo and cilantro.

 

[crooks]

40 day dry aged ribeye

 

[Shawn1112]

I like his beef rub, just ordered the jail bird cant wait to try it.

Bought the 3 pack, beef, chicken and all purpose. The beef and AP are good, but the chicken is best of all 3 imo

 

[Flyn]

40 day dry aged ribeye

View attachment 62813

Damn, I bet that's good.

 

[daturbosix]

40 day dry aged ribeye

View attachment 62813

whats that stuff next to the food?

 

[DEEZUZ]

178 right now

Also, I have to ask, where'd you come from? How'd you wind up here? You don't seem to post much about cars unless I missed it but you have a wealth of awesome knowledge about meat stuff and I appreciate it

I'd wrap. Hopefully there isnt another stall in there in the 180s like there normally for me happens.

I came here at trying to sell a Fiero i put a 327 small block Chevy in and some other automotive stuff. I used this place along with a bunch of other forums trying to unload stuff, liked the community here.

Sold the Fiero because it was a constant "to do" list, and i honestly do not have the time anymore. I am fortunate enough to have bought a 2016 Shelby GT350. Bone stock, and how i intend to keep it. So not much to post about it other than how nice it looks when it isnt covered in brake dust. Lol.

I always have enjoyed BBQ. Ive read meatheads book end to end twice just out of interest. Spend a lot of time watching Harry Soo and a few other youtubers. Now its more of what i tinker with instead of the Fiero. I try to lend advice if i think it helps, but I'm still learning and always trying different things. I think the thing that i like about BBQ is that restraint and patience pays off. Sometimes a little less ingredients in a rub, or a little less wood and less billowey white smoke, and a little more time on the smoker makes a drastically better result. Kind of introspective for a guy who is a bit anxious and impatient.

I'll also throw my .02 cents on anything medium/heavy Diesel truck related if subject matter comes about.

That fiero sounds enticing... I'd love something like that.

Dude post a thread about that gt350 if you haven't already.

I have such a crazy soft spot for those rigs.

Ya, I enjoy the BBQ stuff so much too lately... This weber summit kettle is just amazing. I seriously started it before 6am today... I haven't added any charcoal and I haven't adjusted the bottom vent. I did two and a half "cups" of jealous devil wood stuff and it's barely used any. It's incredible.

I will be selling my traeger, my summit natural gas Weber which is a project at this point and my cabinet smoker because there's legit no reason to keep em at this point

Yaj Yak

You got a problem with my boy...? We work on Internationals, you don't know what our people have Been through

 

[Yaj Yak]

Yaj Yak

You got a problem with my boy...? We work on Internationals, you don't know what our people have Been through

 

[MEATeorite]

Experiment day. Rib tips slathered and marinated overnight with Fiya! Fiya! And rubbed with SPG. Deciding to go a bit weird on rib tips because i normally discard them (feel shame).

St louis spares are just slathered in mustard and rubbed with harry soo. Peach and almond wood chunks

 

[RebelGTP]

I've had this brisket on since 3 AM this morning. This was at 8 AM after I flipped it. Wrapped it at 10 AM, will flip at noon and then rest at 2 PM for slicing and serving at 4PM...

 

[daturbosix]

i want some brisket! ugh....

 

[MEATeorite]

Shamu!

 

[Spivitz]

So, for years been cooking bone in breasts, 350-400 degrees
45-60 min.

Not anymore. I enjoy hotter, pulled in 25.

Actually could had pulled sooner, I'm OK with 175 internal temp

 

[RebelGTP]

Here's how the brisket ended up.

 

[MEATeorite]

Here's how the brisket ended up.View attachment 62884

Nice bark and smoke ring [emoji106]

 

[MEATeorite]

All i gots is leftover pics. Rib tips and spares turned out, went a bit overcooked, but still holds after bite into it. (Yes, my tooth gap that is the strand standing).

I wont throw away rib tips anymore, they turn out.

 

[RebelGTP]

Nice bark and smoke ring [emoji106]

Thanks, I have some tutelage from a championship BBQer and he also basically said the same thing. Freaking amazing taste with my rub, choice of pellets, and 11 hours on heat.

 

[DEEZUZ]

Thanks, I have some tutelage from a championship BBQer and he also basically said the same thing. Freaking amazing taste with my rub, choice of pellets, and 11 hours on heat.

What pellets

 

[RebelGTP]

What pellets

I used BBQr's Delight Contest Mix (find it here) and the rub was Willingham's W'ham Seasoning Original (here). Interestingly enough, my mentor I mentioned earlier just entered into contract to buy Willingham's since the widow of the founder wants out and Paul has been associated with Willingham's for some time (was member of their Championship BBQ team before he broke out into his own team which he calls "The Village Porkers")

I performed the cook on a Traeger Eastwood 22 (Home Depot Exclusive 22 series Pellet Smoker/Grill)

 

[Lead Pipe]

So, for years been cooking bone in breasts, 350-400 degrees
45-60 min.

Not anymore. I enjoy hotter, pulled in 25.

Actually could had pulled sooner, I'm OK with 175 internal temp

View attachment 62868

View attachment 62869

I've been wanting to try some of the Killer Hogs stuff. I love his YT channel. How are you liking it?

 

[Great White Drake]

I should start posting in here more. I highly recommend the Weber’s carmalized onion seasoning with a little brown sugar mixed in

 

[Flyn]

Yeah, Weber makes good rubs.

 

[Spivitz]

I've been wanting to try some of the Killer Hogs stuff. I love his YT channel. How are you liking it?

A bit on the sweet side, I do like.

Give it a whirl for sure
?

 

[Great White Drake]

Yeah, Weber makes good rubs.

I have a few. I really like them for taste and convenience.

 

[Flyn]

I quit making rubs myself after I realized it was just as expensive as buying prepared rubs and a lot more work. It's easier to buy a prepared one and then tweak it if it needs it.

 

[Flyn]

Anybody have a PK grill? They can cook fast or smoke and seem to be well constructed. Sort of like a Weber on steroids. A lot of professionals use them in contests.

I started a thread on them but nobody came in.

PK (Portable Kitchen) Grills

Anybody have one of these? I may have to retire my Weber kettle. First video is Harry Soo covering contest steak cooking but they highlight the PK. Watching what goes into contest level steaks is interesting. Attachments for the PK: Website: https://www.pkgrills.com/

www.thechicagogarage.com