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Post by Purplemachine on May 5, 2021 22:33:17 GMT -6
Ok greylock are these your cooking escapades or just posting pictures. Be honest. They do look right tasty though I'll give you that. No they are not my cooking escapades, I'm afraid if I tried it wouldn't be vary appetizing. They are just pictures of somebody else's cooking. But then after all the title of this thread is cooking pictures, so thought I would just add too it. OK. At least you fessed up. We're good. No you should try to cook different things. We all like good food. Every nation and culture has good food. Just venture out of your comfort zone and try something different.
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Movikx
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Thegn (2,830)
Feb 8, 2017
Valhalla
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Post by Movikx on May 22, 2021 17:01:09 GMT -6
Anyone grilling/smoking anything over the weekend? Purplemachine , So far I’m loving the Weber Smokefire. Been firing it up a couple times a week since I got it. No issues to report yet. It seems like the issues have been resolved with the 2nd gen.🤞 Got a couple beef ribs on this evening. 😋😋😋
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Post by Purplemachine on May 22, 2021 18:54:24 GMT -6
Anyone grilling/smoking anything over the weekend? Purplemachine , So far I’m loving the Weber Smokefire. Been firing it up a couple times a week since I got it. No issues to report yet. It seems like the issues have been resolved with the 2nd gen.🤞 Got a couple beef ribs on this evening. 😋😋😋 Glad to hear that. Beef ribs are nearly brisket on a stick.
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Post by Purplemachine on Aug 19, 2021 22:20:09 GMT -6
OK, enough other shit all the time and I have to cool off a bit. Hey Labor Day is coming up. Here is a little something that I got to try. Maybe you'll like it too.
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Post by Purplemachine on Aug 28, 2021 13:29:45 GMT -6
Beautiful day out today. May have finally broke the hot streak. Time to fire up the smoker. Got a 5 lb chuck roast on the pit. Trying some new hickory/charcoal blend pellets and a pellet tube to add extra smoke. Following Malcolm Reed's youtube recipe.
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Aug 28, 2021 17:31:01 GMT -6
Went to bbq competition today. Meat was supplied by organizer. 2 briskets, 2 whole chickens, 2 pork butts, mystery meat and cooker choice. after each turn in, what was left was given out to the people. I have been bbqing for 30 years, but have never competed. What i tasted, i would not serve to anyone. bland, no smoke ring, no seasoning. Now, the meat they served had to be from the same as the judges had. Wifey and I have been thinking about doing this for fun when we move to TN (I'm sure there are better cooks) but damn, you have one bite to pop, and i got white bread with no butter....
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Aug 28, 2021 17:34:56 GMT -6
Wifey pumped me up so much, i started to get a chubb.
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Post by Purplemachine on Aug 29, 2021 7:11:09 GMT -6
Went to bbq competition today. Meat was supplied by organizer. 2 briskets, 2 whole chickens, 2 pork butts, mystery meat and cooker choice. after each turn in, what was left was given out to the people. I have been bbqing for 30 years, but have never competed. What i tasted, i would not serve to anyone. bland, no smoke ring, no seasoning. Now, the meat they served had to be from the same as the judges had. Wifey and I have been thinking about doing this for fun when we move to TN (I'm sure there are better cooks) but damn, you have one bite to pop, and i got white bread with no butter.... Very interesting. How much time do you have to get a brisket done? What kind of cooker did you have? Mystery meat?
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Aug 30, 2021 5:03:30 GMT -6
I did not compete. I use a 22" WSM. It works but very weather sensitive. The last Brskt flat I did was 12 pounds. I went 3 1/2 at 325 measured at grate, wrapped at 155, went another 1.5, pulled at 195 and put in cambro for 2 hours. I like to use pecan for wood chunks. (did not use water pan). The mystery meat they had to cook was pork belly. I will season with salt and pepper, then garlic and onion chipotle (light), I dont usually inject, but if all I can find is choice cut, i do. I change up about every cook to get different results, but hey that makes if fun.
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Aug 30, 2021 5:07:55 GMT -6
I use same for 9 pound butt, but go 2.5 to 3, then wrap for 1.5, then to cambro. I find lower temp smoking, leaves more room for error, as tuning temp has to be kept on top of, which means more time for EW to fuck it up. I use homemade rub and bought rub use in layers, some hotter some sweeter depends on the mood. I like caroline vinegar sauce, wifey likes more tomato base and sweet so I make both. She makes great creamy slaw.
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Aug 30, 2021 5:16:40 GMT -6
I believe you can cook outstanding BBQ on anything as long as you know your equipment and its advantages and disadvantages. I used to use regular grill offset, took more time keeping charcoal and temp stable but after 3 or 4 cooks, it became much easier. Buttttt, once you throw in wind and rain, put the EW down as it its time to babysit. Am going to build a insulated cooker when I retire.
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JimmyinSD
Thegn (2,889)
Jun 29, 2017
Valhalla
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Post by JimmyinSD on Aug 30, 2021 11:20:34 GMT -6
I looked into competition Q years ago and took a hard pass. They dont reward creativity or even good Q, they are looking for cookie cutter chefs so that they can train judges to find the best of what they are shooting for. if everybody was turning in what ever they felt like cooking then the judging would be completely arbitrary and subjective.
If you like cooking and want a pat on the back, hone your craft and volunteer your time and tools to cook for local fund raisers or other things that will be much more rewarding and let you be you... within reason, my wife and I have found that we are a little bit tongue deaf when it comes to spice and what we consider toned down is often to much for most people.
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JimmyinSD
Thegn (2,889)
Jun 29, 2017
Valhalla
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Post by JimmyinSD on Aug 30, 2021 11:29:45 GMT -6
OK, enough other shit all the time and I have to cool off a bit. Hey Labor Day is coming up. Here is a little something that I got to try. Maybe you'll like it too. thin slice your chuck roasts across the grain (trim out the connective tissue ahead of time), makes a great affordable cheese steak for big crowds... or spend the money on ribeye, but I bet after its all said and done you wont tell the difference in a sandwich.
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JimmyinSD
Thegn (2,889)
Jun 29, 2017
Valhalla
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Post by JimmyinSD on Aug 31, 2021 11:41:55 GMT -6
I believe you can cook outstanding BBQ on anything as long as you know your equipment and its advantages and disadvantages. I used to use regular grill offset, took more time keeping charcoal and temp stable but after 3 or 4 cooks, it became much easier. Buttttt, once you throw in wind and rain, put the EW down as it its time to babysit. Am going to build a insulated cooker when I retire. what are you thinking on copying for your cooker? I used to think the gravity fed vertical were the shit, but after hearing horror stories on bridging and other I am thinking why not just have a coal basket like I use in my UDS, but have it off to the side of the vertical cabinet like the gravity fed. The UDS has to be about the easiest cooker in the world and the added ability to add wood or coal without opening the meat chamber would make the concept even slicker, and you would have less radiant heat transfer so the product should be more evenly cooked. this would also then double as a cold smoker or even a warm smoker if a person wanted to put a small gas burner or electric element in there for sausage making.
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Sept 1, 2021 5:41:47 GMT -6
Not sure. It wont have to be huge. I am leaning towards stick burner/charcoal combo, just because it will be something new to learn. Really not interested in start it and forget setups.
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