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04-03-2011, 07:29 AM
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#81
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Who rated my beer?
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Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,584
Liked 60 Times on 59 Posts
Likes Given: 10
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hey i just saw the pics of the butt, very nice....i was going to do ribs on friday but things didn't work out. grilled some steakage tonight on mesquite. i so need to fire up the smoker & show these AZ stupid asses what meat tastes like.
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04-04-2011, 03:14 PM
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#82
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Feedback Score: 0 reviews
Join Date: Mar 2010
Location: beecher, il
Posts: 8,546
Liked 48 Times on 40 Posts
Likes Given: 2
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Quote:
Originally Posted by ClassicXJ
2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?
I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.
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i have one of those can holder/chicken mounter deals. they hold the bird upright nicely, but it takes a little bit of clever maneuvering to get the bird off of it once you've finished cooking it. still worth it though.
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04-04-2011, 03:46 PM
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#83
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PKU
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Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 34,826
Liked 4388 Times on 4076 Posts
Likes Given: 262
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Quote:
Originally Posted by Soperbrew
hey i just saw the pics of the butt, very nice....i was going to do ribs on friday but things didn't work out. grilled some steakage tonight on mesquite. i so need to fire up the smoker & show these AZ stupid asses what meat tastes like.
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My WSM should show up today....I gotta do something this weekend....
HELP!  |
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04-04-2011, 11:35 PM
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#84
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Join Date: Mar 2011
Location: Flourtown, PA
Posts: 982
Liked 45 Times on 31 Posts
Likes Given: 41
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It's a beautiful day here in Philly. Got home from the park with a wet but happy dog (second swim of the year already).
Time for some Chicken!!
Dusted up in my own rub. On the grate, should be done in hour and a half, give or take.
Accompanying this will be some salt potatoes and some tangy collard greens, and finally some cornbread.
After 2 hours (sauced with sweet baby rays for the last half hour):
Between 4 people, all that was left was a thigh and two drumsticks.
Also picked up some nice yellow and red peppers, some Chorizo and Anduillo (sp) sausage, and some ground beef. Stuffed peppers are on the menu for tomorrow when I get home. The wife will loved that! |
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04-13-2011, 04:48 PM
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#85
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Who rated my beer?
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Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,584
Liked 60 Times on 59 Posts
Likes Given: 10
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Smoking 3 racks of baby back ribs today. pics will come shortly.
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04-14-2011, 12:01 PM
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#86
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Feedback Score: 0 reviews
Join Date: May 2007
Location: Attleboro, MA
Posts: 2,142
Liked 4 Times on 4 Posts
Likes Given: 35
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We made smoked pot roast this weekend... It was THE best pot roast i've ever had.
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04-14-2011, 01:11 PM
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#87
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Feedback Score: 0 reviews
Join Date: Nov 2008
Location: Mansfield, Ohio
Posts: 1,965
Liked 24 Times on 23 Posts
Likes Given: 15
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How does one make smoked pot roast? Sounds great.
__________________
Quote:
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"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
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Pigs are fantastic creatures. They convert vegetables into bacon.
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04-14-2011, 01:35 PM
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#88
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Feedback Score: 0 reviews
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 26 Times on 26 Posts
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Quote:
Originally Posted by Hugh_Jass
How does one make smoked pot roast? Sounds great.
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Yes, please do tell. Was it a chuck roast?
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
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04-14-2011, 03:34 PM
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#89
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Feedback Score: 0 reviews
Join Date: May 2007
Location: Attleboro, MA
Posts: 2,142
Liked 4 Times on 4 Posts
Likes Given: 35
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Yes, it was a chuck roast.
What we did was start with 2 3lb boneless chuck roasts – I picked the ones with a small fat cap (about ¼ of an inch). I rubbed them with onion powder, paprika, salt, and pepper then set them out on the counter to come up to temperature for about 45 minutes while we got the fire going. The fire was started with lump charcoal and we added large chunks of oak that we had soaked in bourbon and water. The roasts were put into a foil roasting pan into the superheated grill on the opposite side of the fire. After a good sear chicken stock was added to the pan and we continued to smoke for about 2 hours (letting the fire die in the process). After the 2 hours we covered the meat with foil and kept it in the grill for a few more hours until the grill was almost cold. Total cooking time – about 5 hours.
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04-14-2011, 03:41 PM
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#90
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Feedback Score: 0 reviews
Join Date: Mar 2010
Location: beecher, il
Posts: 8,546
Liked 48 Times on 40 Posts
Likes Given: 2
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Quote:
Originally Posted by Melana
Yes, it was a chuck roast.
What we did was start with 2 3lb boneless chuck roasts – I picked the ones with a small fat cap (about ¼ of an inch). I rubbed them with onion powder, paprika, salt, and pepper then set them out on the counter to come up to temperature for about 45 minutes while we got the fire going. The fire was started with lump charcoal and we added large chunks of oak that we had soaked in bourbon and water. The roasts were put into a foil roasting pan into the superheated grill on the opposite side of the fire. After a good sear chicken stock was added to the pan and we continued to smoke for about 2 hours (letting the fire die in the process). After the 2 hours we covered the meat with foil and kept it in the grill for a few more hours until the grill was almost cold. Total cooking time – about 5 hours.
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sounds tasty! i think i'll have to play around with this pretty soon.
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