Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Flyn]

Harbor Freight flame thrower. You'll thank me. ?

Keeps the smoke out of the kitchen. Throw the meat on the grill and blast it.

 

[Thirdgen89GTA]

Harbor Freight flame thrower. You'll thank me. ?

Keeps the smoke out of the kitchen. Throw the meat on the grill and blast it.

I have no grill, its not allowed at my complex.

 

[Flyn]

A cast iron pan on a big paver block would do it. Plus you get the fun of your neighbors running over to see if there's a jet taking off in your yard.

 

[Thirdgen89GTA]

I'll be honest, that was a hugly thick cut of meat, it didn't look that big. But it was.

My stomach is screaming at me right now, "YoU FaT FUCK! STOP EATING!"

 

[Flyn]

LOL I know the feeling. The older I get, the less my stomach likes beef in the evenings. I have to decide if it's worth the gastric distress.

 

[Thirdgen89GTA]

Mmm. 135* definitely the temp to go to with this cut. Much firmer. But still so bloody.

 

[MEATeorite]

2 in the chamber. Coffee + cocoa and SPG rubbed 16lbs packer and 8 lbs pork shoulder has some layers. 50/50 slather of yellow mustard and Thor' hammer chocolate ghost pepper sauce, harry Soo's chicken rub and layer of brown sugar. All cherry and pecan wood.

 

[Spivitz]

MEATeorite


Old Style

FTMFW

Proud of you Man

?

#5

 

[Thirdgen89GTA]

2 in the chamber. Coffee + cocoa and SPG rubbed 16lbs packer and 8 lbs pork shoulder has some layers. 50/50 slather of yellow mustard and Thor' hammer chocolate ghost pepper sauce, harry Soo's chicken rub and layer of brown sugar. All cherry and pecan wood. View attachment 71571

Whens that gonna be ready, cause I'm coming for dinner!

 

[MEATeorite]

MEATeorite


Old Style

FTMFW

Proud of you Man

[emoji106]

#5

Roots!

Seriously, Guinness and Old style are my go-to easy drinkers and bases for a lot of my bbq mop sauces. Old style works excellent on south carolina mustard ribs and butt.

 

[MEATeorite]

Prepping burnt ends while the butt and the flat rest

 

[Great White Drake]

Prepping burnt ends while the butt and the flat rest View attachment 71675View attachment 71676

Beautiful bark.

just bought 300lbs of cow so I’ll be busy for a while.

 

[Aircal]

Cooked a frozen pizza on the grill last night. Not bad was a thick crust looked a tad burnt but tasted great....Oven is down for 3 to 6 weeks....

 

[MEATeorite]

Turned out. Sams club has really been spoiling me with these cheap prime briskets.

 

[Flyn]

You're making me hungry.

I almost bought a Sam's brisket last night but Amy had already gotten pork shoulder on sale at Winn Dixie. Carnitas tomorrow although i think I'm going to slow cook them overnight in the crock pot rather than on the grill.

 

[Spivitz]

Making Dat roast beef

 

[DEEZUZ]

I rubbed some ribs with hot sauce as a binder. Well see if there is any difference.

Could not get my smoker down in temp today. It's been months since I used it so it's all moldy. I set it to 350 and it took off to 500. Took 25 mins with lid open to cool it down.

 

[DEEZUZ]

 

[Spivitz]

My BEEF rested enough

 

[Spivitz]

Very tender

 

[Thirdgen89GTA]

The cats are all making puddles of saliva here.

 

[Thirdgen89GTA]

Fuck. Falls apart with a fork. Tooo much meat.
I think I have to put this one away for tomorrow or I’ll regret finishing it. Should have cut this thing in half again before cooking it and tossed the rest back in the freezer.

 

[Jon01]

Arright TCG, I'm going to give smoking a Turkey a shot this weekend. I've done plenty of pork/beef but never poultry.
This is a test run before I try to do one on Thanksgiving day.

What do you guys recommend for brine? Historically I've done the typical salt and spice when baking them in the oven.
Where to pull it? I see everything from 150-165 recommended.
It's only a 5.2# little guy so shouldn't take too long....

 

[Spivitz]

Arright TCG, I'm going to give smoking a Turkey a shot this weekend. I've done plenty of pork/beef but never poultry.
This is a test run before I try to do one on Thanksgiving day.

What do you guys recommend for brine? Historically I've done the typical salt and spice when baking them in the oven.
Where to pull it? I see everything from 150-165 recommended.
It's only a 5.2# little guy so shouldn't take too long....

Mmmmm
.. I'll ask my wife and report back

 

[Spivitz]

I know it's a quick Google but, we have followed recipes similar to this

Jon01

Turkey Brine Recipe | McCormick

Follow our turkey brine recipe, seasoned generously with rosemary, thyme and paprika, to make a more flavorful, moist and tender turkey entrée.

www.mccormick.com