Didba 5,256 Posted September 17, 2022 Share Posted September 17, 2022 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 17, 2022 Author Share Posted September 17, 2022 Doing some Fajita meat in my offset smoker today. First time trying this method: 2 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 17, 2022 Author Share Posted September 17, 2022 Some grilling/smoking I’ve done in the past 2 Link to comment Share on other sites More sharing options...
aubearcat 2,137 Posted September 17, 2022 Share Posted September 17, 2022 (edited) 5 minutes ago, Didba said: Some grilling/smoking I’ve done in the past I have the Oklahoma Joe’s with the smoker, Charcoal, gas, and side burner. It’s muy bueno. Edited September 17, 2022 by aubearcat 1 1 Link to comment Share on other sites More sharing options...
aubearcat 2,137 Posted September 17, 2022 Share Posted September 17, 2022 Also, I like smoking brisket, chicken, and turkey. For steak, I like doing ribeye in a flat iron. You can put an iron skillet over the charcoal and get the temperature to about 375-400, put an inch to an inch and half thick ribeye in there with some butter. Leave it on one side for about 3 -4 four minutes then do that on the other side. You get a nice brown outside with a delicious deep red inside. 2 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,808 Posted September 17, 2022 Share Posted September 17, 2022 7 minutes ago, Didba said: Some grilling/smoking I’ve done in the past My lawyer son has a Oklahoma Joe. Graduated to a custom offset after a big case. I am a Green Egg master…….also a chick magnet. Love the pics. We do have a BBQ club on this site. 1 2 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 17, 2022 Author Share Posted September 17, 2022 1 minute ago, SaltyTiger said: My lawyer son has a Oklahoma Joe. Graduated to a custom offset after a big case. I am a Green Egg master…….also a chick magnet. Love the pics. We do have a BBQ club on this site. I saw the BBQ club but it doesn't get much traction, I am not sure how many people know about the clubs so I wanted to get some fresh eyes with a thread like the Music one As for smokers, this is the nicest one I have ever owned, my associate/law clerk position at the firm allowed us to get it. Very pleased, I'd love a green egg or a custom offset but $$$$, this one does fine for now. 1 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 17, 2022 Author Share Posted September 17, 2022 9 minutes ago, aubearcat said: Also, I like smoking brisket, chicken, and turkey. For steak, I like doing ribeye in a flat iron. You can put an iron skillet over the charcoal and get the temperature to about 375-400, put an inch to an inch and half thick ribeye in there with some butter. Leave it on one side for about 3 -4 four minutes then do that on the other side. You get a nice brown outside with a delicious deep red inside. Dang now I need a bigass cast iron. Most of my steaks are done on the stove same method. 1 Link to comment Share on other sites More sharing options...
aubearcat 2,137 Posted September 18, 2022 Share Posted September 18, 2022 (edited) There’s a website for meat that I’ve heard great reviews about it. It’s called Wildfork Foods. I believe I’m going to give them a try and get some goat. At my previous job, a couple guys smoked a goat over an open spit and it was amazingly delicious. Edited September 18, 2022 by aubearcat 1 Link to comment Share on other sites More sharing options...
aubearcat 2,137 Posted September 18, 2022 Share Posted September 18, 2022 If you take a look at Wildfork Foods, they have gator, ostrich, yak,.. etc just an incredible selection of meats you probably don’t have at your local grocer. 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,808 Posted September 18, 2022 Share Posted September 18, 2022 Tailgate War Eagle chicken thighs, overnight marinate in vinegar, lemon, Texas Pete. Sauce while cooking is BBQ sauce, mustard, Texas Pete. Steak…7 to 8 minute strip steaks @ 550 degrees. Kosher salt, black pepper, butter. 1 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,808 Posted September 18, 2022 Share Posted September 18, 2022 6 hours ago, aubearcat said: If you take a look at Wildfork Foods, they have gator, ostrich, yak,.. etc just an incredible selection of meats you probably don’t have at your local grocer. Seen gator at the local Kroger. Ostrich…..no. Thought people raised them for the eggs. 1 Link to comment Share on other sites More sharing options...
NolaAuTiger 3,295 Posted September 20, 2022 Share Posted September 20, 2022 The only positive thing about last weekend was this brisket. For Mizzou, I’m thinking a few full chickens for early kickoff. 2 1 Link to comment Share on other sites More sharing options...
T1gerStripes 23 Posted September 21, 2022 Share Posted September 21, 2022 I spend most of my free time smoking brisket and ribs. Occasionally, I’ll smoke chicken wings, chicken thighs, Boston butt, meatloaf, chili, Chuck roast, sausage, and bologna. Thinking about trying pork belly next. 1 4 Link to comment Share on other sites More sharing options...
aubearcat 2,137 Posted September 21, 2022 Share Posted September 21, 2022 On 9/18/2022 at 3:47 PM, SaltyTiger said: Seen gator at the local Kroger. Ostrich…..no. Thought people raised them for the eggs. I live in north Alabama so we don’t usually have gator in the grocery stores. That’d be a lot cooler if we did. Link to comment Share on other sites More sharing options...
AUSwim 54 Posted September 23, 2022 Share Posted September 23, 2022 On 9/17/2022 at 3:39 PM, Didba said: Dang now I need a bigass cast iron. Most of my steaks are done on the stove same method. Not BBQ but we Sous Vide our steaks then sear on a very hot cast iron pan, nothing better. Vacuum seal the steak with butter & herbs, sous vide to 129 Deg F for medium rare then sear for 30-60 seconds each side, yum. No resting needed and perfectly cooks. It properly renders the fat too. 1 1 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 23, 2022 Author Share Posted September 23, 2022 Smoking a pork loin this AM as I’ll be busy tomorrow after the game. Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 23, 2022 Author Share Posted September 23, 2022 $9 for the 4.5 pound pork loin. Doesn’t get better than that. 2 Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 23, 2022 Author Share Posted September 23, 2022 On 9/20/2022 at 8:23 PM, T1gerStripes said: I spend most of my free time smoking brisket and ribs. Occasionally, I’ll smoke chicken wings, chicken thighs, Boston butt, meatloaf, chili, Chuck roast, sausage, and bologna. Thinking about trying pork belly next. That’s some serious brisket Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 23, 2022 Author Share Posted September 23, 2022 On 9/18/2022 at 11:11 AM, SaltyTiger said: Tailgate War Eagle chicken thighs, overnight marinate in vinegar, lemon, Texas Pete. Sauce while cooking is BBQ sauce, mustard, Texas Pete. Steak…7 to 8 minute strip steaks @ 550 degrees. Kosher salt, black pepper, butter. Your tailgate war eagle chicken thighs look very similar to my sticky tailgate chicken I’d cook for my fraternity on game day. Texas dry rub marinade the night before with a bit of Worcestershire sauce then while cooking on every flip of the chicken thighs I baste em with Rudy’s BBQ sauce mixed with lemon juice and a small amount of Worcestershire sauce Link to comment Share on other sites More sharing options...
T1gerStripes 23 Posted September 24, 2022 Share Posted September 24, 2022 3 hours ago, Didba said: That’s some serious brisket I can never get enough. My wife isn’t a huge brisket fan, but my daughters love it! This is my favorite thread on the forum. Keep the pics and ideas coming. 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,808 Posted September 24, 2022 Share Posted September 24, 2022 4 hours ago, Didba said: $9 for the 4.5 pound pork loin. Doesn’t get better than that. Love it but hope you did not overcook. Re- sole you boots with it if you do Link to comment Share on other sites More sharing options...
Didba 5,256 Posted September 24, 2022 Author Share Posted September 24, 2022 1 hour ago, SaltyTiger said: Love it but hope you did not overcook. Re- sole you boots with it if you do cooked it to a perfect 160, rose to 165 while it was resting. tender as could be. Smoked for 5 hours at 250-300* 1 Link to comment Share on other sites More sharing options...
RunInRed 16,409 Posted September 24, 2022 Share Posted September 24, 2022 Did someone say BBQ? 4 Link to comment Share on other sites More sharing options...
NolaAuTiger 3,295 Posted September 24, 2022 Share Posted September 24, 2022 3 hours ago, RunInRed said: Did someone say BBQ? I spy KillerHogs! 2 Link to comment Share on other sites More sharing options...
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