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  1. #201
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by left_hook_lacey View Post
    What style smoker do you use?
    Big Green Egg. Need to get a real smoker but this does for a family of four. You?

  2. #202
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by OldPhiKap View Post
    Attachment 10535

    SonPK’s first brisket, a 15-pound wagyu. Been smoking since about 11 pm last night,

    About to decide between burnt ends or just carving up that end as fat slices.
    Let's see, it's ~300 miles from my home to your undisclosed area, meaning, if I left now, I could be there well before dinner...

    Oh, and BTW, I wanna see some photos of OPK as a teen. I think the resemblance is uncanny.
    [redacted] them and the horses they rode in on.

  3. #203
    Join Date
    Nov 2007
    Location
    Raleigh, NC
    Quote Originally Posted by OldPhiKap View Post
    Yup. I used to be a strict “bbq is pork butt” guy until I tried my first brisket smoke. Bang.

    A fair bit more finicky than a pork butt for sure, but magic when it works.
    BBQ is​ pork butt. Brisket is brisket. You were right all along

  4. #204
    Join Date
    Feb 2009
    Location
    Wilmington, NC
    Quote Originally Posted by OldPhiKap View Post
    Big Green Egg. Need to get a real smoker but this does for a family of four. You?
    I have an offset barrel smoker and a pellet smoker. I use the pellet smoker the most since I'm usually just cooking for our family. I use the off set if I'm cooking for a big party.

  5. #205
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by left_hook_lacey View Post
    I have an offset barrel smoker and a pellet smoker. I use the pellet smoker the most since I'm usually just cooking for our family. I use the off set if I'm cooking for a big party.
    Are you happy with how pellets work, as opposed to wood charcoal?

  6. #206
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by OldPhiKap View Post
    Attachment 10535

    SonPK’s first brisket, a 15-pound wagyu. Been smoking since about 11 pm last night,

    About to decide between burnt ends or just carving up that end as fat slices.

    That looks amazing! Nicely done. I'm not thrilled with this thread. Making me hungry and I can't immediately solve that problem with the answer this thread suggests.

  7. #207
    Quote Originally Posted by OldPhiKap View Post
    Attachment 10535

    SonPK’s first brisket, a 15-pound wagyu. Been smoking since about 11 pm last night,

    About to decide between burnt ends or just carving up that end as fat slices.
    I would go fat slices, too much carbonization is not a good thing.

  8. #208
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by YmoBeThere View Post
    I would go fat slices, too much carbonization is not a good thing.
    May be true. But the flat cooked much quicker than the point, so separated them and did the ‘ends.

  9. #209
    Join Date
    Feb 2008
    Location
    New Bern, NC unless it's a home football game then I'm grilling on Devil's Alley
    Quote Originally Posted by OldPhiKap View Post
    May be true. But the flat cooked much quicker than the point, so separated them and did the ‘ends.
    Mmm...meat marshmallows.
    Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."

  10. #210
    Join Date
    Feb 2009
    Location
    Wilmington, NC
    Quote Originally Posted by OldPhiKap View Post
    Are you happy with how pellets work, as opposed to wood charcoal?
    Very much so. There's always a tradeoff, but the ease of pellets and how clean it burns makes it worth it. When I first started using pellets, I thought the pellets would cost me a fortune. But after using it a while, I soon realized pellets go a lot farther than coal or wood, and much much less ash to clean up. A 12 hour pork butt cook will yield a few tablespoons of ash.

    I also like the flexibility of using different woods easily. I have 4 bins in my shed, one has apple wood pellets, one mesquite, one hickory, and one blend.

    The biggest knock on pellet grills is that the smoke flavor isn't as intense as traditional wood smokers. I cant really tell a huge difference, but I'm no pitmaster either. So who knows. I'm glad I bought my pellet smoker, it has made the process much easier and more flexible.

    I also want an egg or komodo joe. I think I'm going to end up like one of those you tube guys that has literally every type of grill known to man in their backyard. 😀

  11. #211
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by CameronBornAndBred View Post
    Mmm...meat marshmallows.
    Best description ever . . . Can’t spork unfortunately.

    Hope all is well, stay safe.

  12. #212
    Join Date
    Feb 2007
    Location
    Cincinnati
    Quote Originally Posted by left_hook_lacey View Post
    The biggest knock on pellet grills is that the smoke flavor isn't as intense as traditional wood smokers. I cant really tell a huge difference, but I'm no pitmaster either. So who knows. I'm glad I bought my pellet smoker, it has made the process much easier and more flexible.
    I bought one of those pellet smoking tubes and load that up when I'm doing something large. I'm not sure that it makes a huge difference but certainly no one is complaining either way. I would never give up my pellet smoker.

  13. #213
    Join Date
    Feb 2009
    Location
    Wilmington, NC
    Quote Originally Posted by GDT View Post
    I bought one of those pellet smoking tubes and load that up when I'm doing something large. I'm not sure that it makes a huge difference but certainly no one is complaining either way. I would never give up my pellet smoker.
    I've heard of people doing that. But to your point, my crowd fights over leftovers, so I havent bothered with doing any upgrades. 😀

  14. #214
    You'd think this thread would be a bit busier...

  15. #215
    Join Date
    Nov 2007
    Location
    Vermont
    do 22 ounce ribeyes count for this category...they loom, right after cocktail hour which is even loomier...

  16. #216
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by budwom View Post
    do 22 ounce ribeyes count for this category...they loom, right after cocktail hour which is even loomier...
    Sounds tasty!

  17. #217
    Join Date
    Nov 2007
    Location
    Vermont
    home smoked (warm) salmon with tarragon maple glaze is in the on deck circle...tasty either warm or cold...

  18. #218
    Join Date
    Jan 2010
    Location
    Outside Philly
    My comments aren't a perfect fit here but no way am I posting in that 5 Tarheels you don't like thread. That's some boo-shi*.

    Tried shaving butter into my ground sirloin this evening for the first time, along with the usual spices. Also roasted some garlic in a touch of olive oil. My wife went for a sliver of blue cheese, roasted garlic, and red onion on her burger. I went with pimento cheese, roasted garlic, and a special sauteed hot pepper mix on mine. Toasted the buns w/ a little mayo. VERY happy with that burger prep approach though it's going to be a monthly, not weekly, protocol.

  19. #219
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by bundabergdevil View Post
    My comments aren't a perfect fit here but no way am I posting in that 5 Tarheels you don't like thread. That's some boo-shi*.

    Tried shaving butter into my ground sirloin this evening for the first time, along with the usual spices. Also roasted some garlic in a touch of olive oil. My wife went for a sliver of blue cheese, roasted garlic, and red onion on her burger. I went with pimento cheese, roasted garlic, and a special sauteed hot pepper mix on mine. Toasted the buns w/ a little mayo. VERY happy with that burger prep approach though it's going to be a monthly, not weekly, protocol.
    What is the fat % of the ground beef you are using? Sounds tasty but not sure if you are just changing one type of fat for another?

    Will have to give that a try!

  20. #220
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by bundabergdevil View Post
    My comments aren't a perfect fit here but no way am I posting in that 5 Tarheels you don't like thread. That's some boo-shi*.

    Tried shaving butter into my ground sirloin this evening for the first time, along with the usual spices. Also roasted some garlic in a touch of olive oil. My wife went for a sliver of blue cheese, roasted garlic, and red onion on her burger. I went with pimento cheese, roasted garlic, and a special sauteed hot pepper mix on mine. Toasted the buns w/ a little mayo. VERY happy with that burger prep approach though it's going to be a monthly, not weekly, protocol.
    Ha! Here's my response in the Ymm, Beer thread:

    "I'll not respond to that thread on the EK Forum for fear of "permanent and irrevokable disqualification from Mount Hatemore."

    I got nuttin' for smoked meats and BBQ tonight as last night it was boiled shrimp and a couple sides and tonight it was baked salmon and a couple sides with each meal being accompanied by half a bottle of a double gin barrel aged saison from Mother Earth Brewing.

    I now return y'all to your regularly scheduled cardiology advertisement thread...

    [redacted] them and the horses they rode in on.

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