What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
Oh yeah!!! That all looks so good! Especially those ribs!!!Well boys and girls. One last trip to the smoker... most likely till next spring. I may be able to grill in all weather, but smoking seems to be much more weather affected sport. Anyway.... did a Pork Shoulder and Ribs yesterday.
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About 10 hours worth. Bone pulled out and was as clean as if just washed. Gallon bag of shredded pork in the freezer for a later date.
Somewhere between 5 & 6 hours.... fall off the bone tender. In fact, just taking it off the smoker, bones were falling out of the meat. Nicely slathered up with our Pineapple Bourbon BBQ Sauce. We consumed last night.
Ribs were good. My only issue with ribs…. And crab legs for that matter…. A fair amount of work for not a lot of return. I’ll take a shoulder roast any day. About the same effort to smoke and lots more meat.
I’m hoping for post oak chunks, and apple chunks here….I love post oak for beef…with a couple of chunks of mesquite.
Have I mentioned my house is surrounded by timber? Lotsa dead ash trees thanks to the ash borer. Works pretty good in the fireplace.
Have a pretty good stack of oak curing for next summer. A little bit of hickory. And a near endless supply of maple from a couple large branches that have come down. Add in an ample supply of cherry I’ve gotten from a friend. I have smoking lumber to last longer than I’m going to need it.
Don't remember if I've shared this before or not, but ran across the photo the other day... and well... here it is just for the grillers we have in TTR. Enjoy.
Saw this contraption on a show called Extreme BBQ. Part of a series of Extreme…. Pools…. Beach House…. Yachts…. Etc. Anyway. Please feel free to send donations to me for the possibility of a future purchase.
PS: Yes. Those are gold plated rims. The fixtures on the sinks are gold. It comes equipped with multiple cooking surfaces. Grill. Smoker. Cook top. Fridge/Freezer. Has its own satellite for the pop up big screen TV and sound system. And can be purchased for a very cool $250,000. Yes. You heard right. This is a 1/4 million dollar cooking contraption you can pull down the road behind your pickup truck.
The back story on this thing: This company builds high end grills and smokers. I think the least expensive one I saw was still nearly 2 grand. This particular unit started life as a custom order for a customer that ultimately had to cancel. So the owner of the company decided to bling it up to the point no one would want to buy it. I’d say he accomplished that goal.
Link: BBQ Pits by Klose
Saw this contraption on a show called Extreme BBQ. Part of a series of Extreme…. Pools…. Beach House…. Yachts…. Etc. Anyway. Please feel free to send donations to me for the possibility of a future purchase.
PS: Yes. Those are gold plated rims. The fixtures on the sinks are gold. It comes equipped with multiple cooking surfaces. Grill. Smoker. Cook top. Fridge/Freezer. Has its own satellite for the pop up big screen TV and sound system. And can be purchased for a very cool $250,000. Yes. You heard right. This is a 1/4 million dollar cooking contraption you can pull down the road behind your pickup truck.
The back story on this thing: This company builds high end grills and smokers. I think the least expensive one I saw was still nearly 2 grand. This particular unit started life as a custom order for a customer that ultimately had to cancel. So the owner of the company decided to bling it up to the point no one would want to buy it. I’d say he accomplished that goal.
Link: BBQ Pits by Klose
SIx String Chef
Ambassador of Taste
Pretty much about half of what we got dumped on in the past week here in T.O... hadn't happened for years!
Same here. Only mines “only” about 6 inches.
Yesterday was ribs and turkey breast day in the smoker. Temperature @ 225-250. Wood used was a combo of cherry and maple. Ribs were good. Haven't sampled the turkey yet. Used the same BBQ Rub on both.
Did the 3-2-1 deal on the ribs. Three hours smoking. Two hours wrapped in butcher paper, still in smoker. Finished off with a Pineapple Bourbon BBQ Sauce for the final hour.
Nothing special here. Just the rub and smoked and about 3 hours of smoking. Will use for sandwiches and probably some for a Chef Salad.
Gratuitous photo of my grilling buddy.
Did the 3-2-1 deal on the ribs. Three hours smoking. Two hours wrapped in butcher paper, still in smoker. Finished off with a Pineapple Bourbon BBQ Sauce for the final hour.
Nothing special here. Just the rub and smoked and about 3 hours of smoking. Will use for sandwiches and probably some for a Chef Salad.
Gratuitous photo of my grilling buddy.
Sargeant Preston
Ambassador of The Ninth Chord
I'm not going to grill today. What with all that smoke in the air coming down from wildfires in Canada I'm slow smoking a few slabs of baby back pork ribs on tree limbs in my backyard. 
Several of us here have smokers…. Or grills that can both grill and smoke.
Posing a specific question on wrapping things like, brisket, pork roasts, ribs, etc. Endless conversations on wrap or don’t wrap. Let’s assume wrap. Do you use aluminum foil or butchers paper? And why one over the other.
Posing a specific question on wrapping things like, brisket, pork roasts, ribs, etc. Endless conversations on wrap or don’t wrap. Let’s assume wrap. Do you use aluminum foil or butchers paper? And why one over the other.
I’m a foil guy…butchers paper wasn’t readily available to me when I took up the hobby of BBQ.
I wrap often, but occasionally I wait through most of the stall to wrap…not always though.
My main “smoker” is a Weber 22” kettle grill, with a Cajun Bandit smoker ring setup, like this…
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