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re: Covid has killed the Auburn board
Posted on 11/14/20 at 8:16 pm to LanierSpots
Posted on 11/14/20 at 8:16 pm to LanierSpots
Since you got the ceramic grill now, you no longer need the beer can.
New PR in my 5K this AM. Felt great. Drilling holes in my jon boat running navigation lights. I suck at shite like that.
New PR in my 5K this AM. Felt great. Drilling holes in my jon boat running navigation lights. I suck at shite like that.
2
Posted on 11/14/20 at 8:29 pm to Aubie Spr96
quote:
Since you got the ceramic grill now, you no longer need the beer can.
Yea, maybe. Just trying to learn how to cook on this thing. I have never really been a master griller. LOL. Steaks and burgers mostly.
The chicken was great. Very juicy and tender. Want to try a pork butt next....
Posted on 11/14/20 at 8:36 pm to LanierSpots
You’ll love the smoked butt on that thing. We always love it. Cheap, tons of meat and fantastic BBQ.
Posted on 11/14/20 at 10:33 pm to RockyMtnTigerWDE
quote:Ha, you don’t know me very well
I didn’t take you for being this gullible.
Posted on 11/15/20 at 8:33 am to LanierSpots
I have a Big Green Egg and do all of my chicken 350 indirect. Inject your pork butt with Dr. Pepper (you won't taste Dr. Pepper in finished product, it's for moisture and tenderness), rub it with mustard, and apply whatever dry rub you like, cover and place in refrigerator over night. Smoke indirect at 250 when it reaches about 165 internal temp wrap in foil and cook to 203 internal temp, then place foil wrapped butt in a empty cooler and let rest for 1-2 hours, remove from cooler, shred and enjoy.
This post was edited on 11/15/20 at 8:34 am
Posted on 11/15/20 at 8:56 am to Aubie Spr96
quote:
New PR in my 5K this AM.
Well? Time? Kidding, I'll never get a PR because a had some sub 19s in High School, now I'd be happy with sub 30
quote:I hung a new tilt trim on my jonboat a few years back, some big holes had to be drilled in the transom. That'll make you nervous.
Drilling holes in my jon boat running navigation lights.
Posted on 11/15/20 at 9:08 am to LanierSpots
quote:
I have never really been a master griller.
Forget that, you have the cheat code now. Ceramic grills make everything easier and better. One of my faves is chicken thighs on direct heat, gas grill you'd burn off your eyebrows and arm hair fighting the grease fire, ceramic, just shut the lid. Easy to get it crisp enough without the char.
If your doing one pork butt, might as well do two, you've got room and it's the same amount of charcoal. It'll give you the opportunity to experiment with different recipes. I've finally found one that I use every time. Bob Gibson's-
Rub
Injection
Rubbed with yellow mustard and then dry rub, mustard just sticks the rub to the meat.
These cooked for 18.5 hours until I got to 203 internal. Mopped it every hour to hour and a half, after a good bark formed. Tried to keep the cook temp below 250, but for whatever reason had some spikes above and below this last time with Royal Oak charcoal. I threw in a few fist sized chunks of Apple and Pecan wood too. Took pork off at 203, wrapped in foil and put in cooler for 2-3 hours before pulling.
I settled on this recipe after doing 2 different ones side by side and this one was the clear winner. I'm not opposed to trying something else, but this is pretty tasty.
This post was edited on 11/15/20 at 9:10 am
Posted on 11/15/20 at 9:22 am to slacker130
Lot of sugar in that recipe
Posted on 11/15/20 at 9:37 am to AUCE05
quote:
Lot of sugar in that recipe
No doubt.
Posted on 11/15/20 at 10:43 am to slacker130
I've always been a bit of a purist with my bbqing. Offset smoker only but I'm thinking of switching to either electric or ceramic. It just takes too much time without that much of a difference in quality to justify my snobbery
Posted on 11/15/20 at 10:57 am to marshallcotiger
quote:
I've always been a bit of a purist with my bbqing. Offset smoker only but I'm thinking of switching to either electric or ceramic. It just takes too much time without that much of a difference in quality to justify my snobbery
I get the purist approach. I'm too lazy and too busy now. Also, feeding wood to an offset can make a $15 pork butt into a $40 butt quickly.
Posted on 11/15/20 at 11:45 am to slacker130
Exactly not to mention that it has to be checked hourly. If I'm smoking a large butt that's an all day thing
Posted on 11/16/20 at 5:22 am to RockyMtnTigerWDE
quote:
I didn’t take you for being this gullible.
Posted on 11/16/20 at 12:14 pm to slacker130
Man those look awesome. A pork butt will be my next thing. The chicken was very good. Steaks and burgers have been excellent as well.
May try the pork this weekend.
May try the pork this weekend.
Posted on 11/16/20 at 12:51 pm to slacker130
I tried this rub and injection 2 weekends ago. Rub was a little salty for me, but its a good base recipe to start from. Smoked 2 8lb butts @235. 1 took 14 hours...the other 20 First time injecting pork butts, so I don't know if that altered the cook time or there was just a heavy fat vein in there.
I've had issues with BGE charcoal lately. 1/4 of my last 3 bags have been chips. They'll swap out bad bags but its just a pain. Never been a fan of Royal Oak. I'm working on a bag of B&B right now that seems pretty legit
First time injecting pork butts, so I don't know if that altered the cook time or there was just a heavy fat vein in there. I've had issues with BGE charcoal lately. 1/4 of my last 3 bags have been chips. They'll swap out bad bags but its just a pain. Never been a fan of Royal Oak. I'm working on a bag of B&B right now that seems pretty legit
Posted on 11/16/20 at 1:06 pm to The Nino
Any of you ever smoked a turkey? I've always deep fried mine but thinking of giving it a try
Posted on 11/16/20 at 1:11 pm to marshallcotiger
quote:Going to try my first one this year for Turkeyday. Any good rubs/brines/injections welcome.
Any of you ever smoked a turkey? I've always deep fried mine but thinking of giving it a try
My smoking experience is limited, but I got one of the Masterbuilt electric smokers from Home Depot back in February and have smoked a handful of pork butts and one brisket flat on it. It is easy to use and gives good flavor.
The one must-have add-on if you go that route is their colder smoker attachment. It gets you a good 6 hours of smoke where the internal chip hopper is only good for 90 minutes or so. Saves a lot of time on long smokes, especially ones that you start at 4AM and want to go back and get a few more hours of sleep.
Posted on 11/16/20 at 1:35 pm to PJinAtl
quote:
Any good rubs/brines/injections welcome
I have a basic one that dad and I like for poultry. I'll look it up tonight.
Posted on 11/16/20 at 2:47 pm to The Nino
If you can ever find the Big block charcoal from Kamado Joe, that stuff is awesome. Chunks the size of your shoe.
Yeah, it can finish salty, but paired with the right sauce I dig it.
Yeah, it can finish salty, but paired with the right sauce I dig it.
Posted on 11/16/20 at 9:14 pm to slacker130
quote:
Well? Time?
Didn’t even realize I didn’t post it. I’ve told everyone else......
23:46. Not bad for 46. It was nice running against normal people for once and not my track club races. You had to be in the 7min/mile range to get in the top 200 of the 10K I ran a couple of weeks ago.
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