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About This Club

Love to BBQ, smoke or grill? From pitmasters to beginners, all are welcome. So come on is as we share everything from our favorite tailgate recipes to good old fashioned around the cooler talk.
  1. What's new in this club
  2. You know it! Ran some chicken and wings for the Super Bowl ... very much enjoying it!
  3. Woo-Hoo!!! Congrats!!! Have you fired her up yet?
  4. 21 weeks later, it’s here
  5. You have me wanting to do a pork loin. Cooked one around Christmas and it turned out great. Only problem is with so much food around during the holidays we sort of forgot about it being in the fridge and ended up having to toss some of it. I have three sons all off of my payroll and doing well now.....when they were younger and home I would take what loin wasn't eaten and make barbeque with it. It always disappeared.
  6. Not a huge steak fan but when I want one nothing else works. Found some great T Bones on sale at Publix yesterday. Cook at 350 degree on to internal temp of 121 degrees. Remove and wrap in foil. Heat egg to approx 600 degrees. Place steaks back on grill for 1 minute each side...shut grill down and cook a couple of minutes longer if rare is not suitable. I prefer Montreal and a little Worcestershire for precook seasoning. No steak knife needed. Butter knife only with a good cut of steak. Cornish hens are something I have not cooked in years. Rub with olive oil and seasoned with Everglades.
  7. I sure love cooking pork loins. I spiral-cut them about an inch thick, use a meat mallet to achieve a uniform thickness, cover them in a bacon-based stuffing, roll and tie, and smoke indirect with charcoal briquettes and pecan wood chunks. Cooked that for Thanksgiving this past year.
  8. I use an Acu-Rite digital......ruined several pork loins in years past. My sons finally coaxed me into investing $25 at Academy. Small window of time will suffice in overcooking a loin.
  9. My daughter in law and some of her friends prefer a bit chewy and they love crunchy. My wife a yours truly like fall off the bone. I switch it at times to.
  10. Yes, I use a Thermoworks Thermapen when cooking everything except ribs. I pull pork tenderloins at 141-142 degrees for a sear and a hopeful finish temp of 145.
  11. Lately, I've been experimenting with not wrapping ribs. I've got a rack of baby backs on my barrel cooker right now (charcoal briquettes and pecan wood chunks), and I don't plan to spritz or even open the lid for the first 3 hours. I've cooked them like this before, and was pleased with the results. This method tends to produce a chewy, semi-crunchy bark (from the caramelized sugar in the rub). They are flavorful and juicy, but not quite as tender and juicy as when I wrap in foil with apple juice. And the finish color is dark, not the mahogany red that most restaurants serve. I go ba
  12. Mastered ribs years ago. Cook slow and wrap in aluminum foil with a beer or whatever handy after about 2 hours. Un wrap and place back on grill to finish up. Have to use a meat thermometer with pork loin. Overcook and may as well nail it to the bottom of your boots
  13. Baby back ribs and briskets have been my best cooks. Pork tenderloin is good too, as are whole chickens.
  14. After you've eaten your fill of pulled pork and brisket and ribs and you want to try something unique, check out this recipe. I saw the guy win on Beat Bobby Flay with this recipe. It is REALLY good and not like anything I'd ever had before. Highly recommend. https://www.foodnetwork.com/recipes/stuffed-pork-shoulder-a-lo-caja-china-recipe-2129335
  15. Got the fab email about two weeks ago! Thinking another week or so until done and then shipping - so very early Feb is what I’m thinking. I will post pics ... the wait has been excruciating!
  16. @RunInRedHow much longer 'til you get your smoker? It should be soon!
  17. I've had good results with similar steps. The only difference is I'll soak it in a brining solution for 12-15 hrs after fully thawed. Then rinse and pat dry and leave in fridge for a few hours. Take out and inject breasts and thighs with some sort of flavored liquid. (I like the Tony Chacheres Cajun Butter. It also comes with a syringe) Then do the olive oil and spice rubs. I have a vertical smoker, so the next time I might hang it instead. I also have tried the Spatchcock method on chicken with good results. You cut out the backbone and basically flatten it out. It cooks faster.
  18. Doing for years with great results > Thaw turkey and pat dry with paper towel ( Prefer a turkey in 14 or 15 pound range) > Coat turkey with olive oil or butter ( prefer olive oil here) > Season with salt/pepper or other preferred seasoning > Heat Egg to approx 300 degrees and add hickory or pecan wood chunks > Place Turkey breast up on V rack in drip pan > Using digital thermometer cook to 165 degrees ( 12 to 14 min/pound ) > Rest one hour before carving
  19. Not much smoking but seasoned a new grate this weekend
  20. Well, the beer can chicken was very good BTW. I'd recommend trying it if you haven't. It only took about 2 hrs in the smoker at 350°F. I used a kit that was basically a SST tray, along with a formed SST riser and can for the beer to hold the chicken upright. The rub I used was the Plowboys Yardbird, and I'd also recommend it.
  21. Yeah, I've heard I should try 300-350 as well. I use that temp on the grill, but I'll try in smoker next time. I have always used the 3-2-1 method for ribs, which works pretty well, but think I'll try the Johnny Trigg hot and fast on the next batch.
  22. What temp you got them at? Try 275 ...
  23. Looks tasty. I haven't gotten the smoked wings right yet. The flavor is good, but I have to throw 'em on the grill on in the broiler afterwards to crisp up the skin or it gets rubbery.
  24. Gonna try a beer can whole chicken smoke this weekend. Hope it'll be good.
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