User Panel
User Panel
User Panel
|
Posted: 3/30/2024 6:54:35 PM EDT
[#1]
Smoked/roasted two spatchcocked chickens and a couple of pounds of pork sausage today on my grandpaw’s old bbq pit. They came out fantastic. I’d like to think he was looking down on me smiling.
I was so busy helping mom get everything ready I didn’t get any pictures either. |
|
|
|
|
Posted: 3/30/2024 7:31:21 PM EDT
[#2]
|
|
|
|
|
Posted: 3/30/2024 9:49:41 PM EDT
[Last Edit: zach_]
[#3]
Quote HistoryOriginally Posted By R3L04D: https://www.ar15.com/media/mediaFiles/263586/IMG_4216_jpeg-3174005.JPG What be yer preferred sauce? I like muh A1, BBQ(Little Baby Rays), Sriracha, or Tabasco. |
|
|
|
|
Posted: 3/30/2024 11:01:09 PM EDT
[#4]
Quote HistoryOriginally Posted By zach_: What be yer preferred sauce? I like muh A1, BBQ(Little Baby Rays), Sriracha, or Tabasco. |
|
|
|
|
Posted: 4/3/2024 4:36:36 PM EDT
[#5]
Some of our tasty vittles for this weekend’s Arf party
6 rib Prime Rib  Attached File30lbs of spare ribs  Attached FileAbout 40lb piggy  Attached File |
|
|
|
|
Posted: 4/3/2024 8:32:17 PM EDT
[#6]
Damn! You Texans know how to party.
|
|
|
|
|
Posted: 4/5/2024 7:44:28 PM EDT
[#7]
|
|
|
|
|
Posted: 4/6/2024 6:28:59 PM EDT
[#8]
|
|
|
|
|
Posted: 4/6/2024 9:36:32 PM EDT
[#9]
|
|
|
|
|
Posted: 4/7/2024 1:57:13 PM EDT
[Last Edit: dmnoid77]
[#10]
New one for me today. Beef ribs about 4 hours in.
 Attached FileETA: Yep. That's a winner.  Attached File Attached File |
|
|
|
|
Posted: 4/14/2024 5:14:50 PM EDT
[Last Edit: dmnoid77]
[#11]
Perfect day out today. Two chucks all barked up and ready to wrap.
 Attached FileETA: That'll do.  Attached File |
|
|
|
|
Posted: 4/16/2024 8:06:55 AM EDT
[#12]
  Picanha with chimichurri. |
|
|
|
|
Posted: 4/16/2024 11:34:52 AM EDT
[#13]
Quote HistoryOriginally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? |
|
|
|
|
Posted: 4/16/2024 11:48:24 AM EDT
[#14]
Quote HistoryOriginally Posted By Plank_Spanker: @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? Quote HistoryOriginally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start.  Attached File |
|
|
|
|
Posted: 4/16/2024 12:18:07 PM EDT
[#15]
Quote HistoryOriginally Posted By dmnoid77: I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Quote HistoryOriginally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. |
|
|
|
|
Posted: 4/16/2024 12:31:52 PM EDT
[#16]
Quote HistoryOriginally Posted By Plank_Spanker: Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. Quote HistoryOriginally Posted By Plank_Spanker: Originally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. |
|
|
|
|
Posted: 4/16/2024 2:21:53 PM EDT
[#17]
Quote HistoryOriginally Posted By dmnoid77: For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. Quote HistoryOriginally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. We’re getting together for my son’s wedding. I might have 20 peeps over and my much older brother & I are going to decide what to prepare. I’d love to smoke something but don’t have the time to commit to a long smoke so it’s either a couple of beef loins or maybe pork lions. Sushi is another option to have delivered. My tender lions come out fantastic. 
|
|
|
|
|
Posted: 4/16/2024 7:02:27 PM EDT
[#18]
Quote HistoryOriginally Posted By dmnoid77: New one for me today. Beef ribs about 4 hours in. https://www.ar15.com/media/mediaFiles/151231/IMG_0444_jpg-3181195.JPG ETA: Yep. That's a winner. https://www.ar15.com/media/mediaFiles/151231/IMG_0445_jpg-3181406.JPG https://www.ar15.com/media/mediaFiles/151231/IMG_0446_jpg-3181407.JPG Beef ribs are super underrated. |
|
|
|
|
Posted: 4/20/2024 11:56:53 AM EDT
[Last Edit: WDEagle]
[#19]
Baby Back Ribs using the 2/1/.5 @ 300° method.
 Attached FileBonus pics of Granddaughter after she finished he 1st rib.  Attached File Attached File |
|
|
|
|
Posted: 4/20/2024 12:08:30 PM EDT
[#20]
How do the results line up with that method? The last set I did with a loose-ish 4/2/finish at a lower heat and was pretty happy with the outcome.
|
|
|
|
|
Posted: 4/20/2024 12:15:13 PM EDT
[Last Edit: WDEagle]
[#21]
Quote HistoryOriginally Posted By dmnoid77: How do the results line up with that method? The last set I did with a loose-ish 4/2/finish at a lower heat and was pretty happy with the outcome. IMHO the 2/2/1 @ 225 > 225 uncovered = 2/1/.5 @ 300. This method just gets them done quicker. I can sleep in and still have the ribs ready for lunchtime. 2/2/1ish - best results 225 uncovered - good but I constantly have to spritz them while cooking 2/1/.5 - 90% as good as 2/2/1 but finishes much sooner. |
|
|
|
|
Posted: 4/20/2024 12:24:48 PM EDT
[#22]
Quote HistoryOriginally Posted By WDEagle: IMHO the 2/2/1 @ 225 > 225 uncovered = 2/1/.5 @ 300. This method just gets them done quicker. I can sleep in and still have the ribs ready for lunchtime. 2/2/1ish - best results 225 uncovered - good but I constantly have to spritz them while cooking 2/1/.5 - 90% as good as 2/2/1 but finishes much sooner. Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. |
|
|
|
|
Posted: 4/20/2024 12:33:41 PM EDT
[Last Edit: WDEagle]
[#23]
Quote HistoryOriginally Posted By dmnoid77: Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs.  Attached File |
|
|
|
|
Posted: 4/20/2024 12:43:51 PM EDT
[#24]
Quote HistoryOriginally Posted By WDEagle: Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs. https://www.ar15.com/media/mediaFiles/174498/IMG_0284_1__JPEG-3193276.JPG Quote HistoryOriginally Posted By WDEagle: Originally Posted By dmnoid77: Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs. https://www.ar15.com/media/mediaFiles/174498/IMG_0284_1__JPEG-3193276.JPG Yup. The baby back ribs I get are inconsistent. One time they might be thick, next time not so much. Gotta pass on some of them. 3 hours smoke low and then wrapped at 300°. About 4.5 to 5 hrs start to finish. Faster than butt or brisket fer sure. Doing fajitas today. It is storming and will be raining all day. Muh gas grill saves the day. |
|
|
|
|
Posted: 4/20/2024 4:34:21 PM EDT
[#25]
|
|
|
|
|
Posted: 4/20/2024 8:11:14 PM EDT
[#26]
This is BBQ bliss right here, this is what every Pitmaster strives for.
Man I wish you folks was here to taste test for me.  Attached File |
|
|
|
|
Posted: 4/21/2024 9:57:59 AM EDT
[#27]
Quote HistoryOriginally Posted By wolfjflywheel: This is BBQ bliss right here, this is what every Pitmaster strives for. Man I wish you folks was here to taste test for me. https://www.ar15.com/media/mediaFiles/384690/IMG_3012_jpeg-3193620.JPG Your meat is absolutely stunning. I wish beef ribs were easier to find around here. |
|
|
|
|
Posted: 4/21/2024 11:01:36 AM EDT
[Last Edit: Dagger41]
[#28]
6 1/2 lb of baby backs for the race today.
I seem to have luck with them using the 3-2-1 method at 225.  Attached FileAfter pic. They were a hit. They did take an extra hour on the final stage, they were pretty thick for baby backs though. Ran over to Sonny's and picked up a quart of their baked beans and same of their potato salad for sides.  Attached File |
|
|
|
|
Posted: 4/27/2024 6:37:11 PM EDT
[Last Edit: Hamiltbl2]
[#29]
|
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File