Who's smoking meat this weekend?

[calebstringer]

My commercial beef rubs are either Stubbs beef or Montreal Steak. Just a light coating of either.

Give a true texas style brisket a shot too. Coarse salt and pepper. Amazing! Costco generally has usda prime packers for sub-$4/lb

 

[beernbourbon]

So, the char was a bit more than I was wanting, but it tastes amazing. Moist, just the right amount of spices... Yum!



Sent from my BrewPhone using Home Brew, cuz I really didn't want to fire up the computer to post this.

 

[betarhoalphadelta]

Yeah definitely less. No, the other one was something I picked up at the grocery called "Ride 'em Cowgirl" or some such BS. First ingredient? SALT! Ugh. Didn't pay attention to that one.

The traditional rub for Santa Maria tri tip is salt, pepper, and garlic powder. Because it gets sliced so thin, having a decent amount of salt isn't overwhelming.

 

[jammin]

cut the backbone out and lay it flat - also known as spathcock chicken.

personally, i think beer can chicken is a gimmick visit this site http://www.swisscubancigars.com/blog/everything-need-know-cuban-cigar/

i cook it at about 380* on the pellet grill - takes close to 1.5 hours or until skin is golden and crispy

are you seriously just plagiarizing my post?

https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index255.html#post6258011

 

[HoppyDaze]

weirdness

 

[passedpawn]

are you seriously just plagiarizing my post?

https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index255.html#post6258011

He didn't even correct your misspelling of spatchcock. haha!

So, you don't feel flattered

 

[TrainSafe]

Any bets on if the Cuban cigar site is a copy/paste job too?

 

[betarhoalphadelta]

are you seriously just plagiarizing my post?

https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index255.html#post6258011

I've seen this kind of spam on blogs. To make it not look like spam, they copy an existing comment so it looks like it's legit, but then embed their spammy link into the post.

One of the mods should delete and ban... I'd bet dollars to donuts the rest of that user's comments follow the same pattern...

 

[blizzard]

wow, good catch. I just reported that post (perhaps others have done the same) so hopefully they take care of it.

 

[passedpawn]

wow, good catch. I just reported that post (perhaps others have done the same) so hopefully they take care of it.

Der, I'm slow tonight. Thanks for the report.

 

[blizzard]

Der, I'm slow tonight. Thanks for the report.

Jeez. Can't you be watching everything, all the time, every night???

 

[passedpawn]

Jeez. Can't you be watching everything, all the time, every night???

Believe it or not, I did check that dudes other posts. We've had lots of that kind of thing here. The first one I looked at looked totally legit. I did a search in the same thread to see if he had copy/pasted and got no hits. He had posts dating back months.

Anyway, the mods react very quickly around here to reports, so don't ever hesitate to hit that button for the smallest thing. Thanks.

 

[Cheesy_Goodness]

Thinking about doing a big Mexican meal on Sunday. My plan is on Saturday I'll smoke a rack of ribs for dinner, and a Boston Butt which will be fried on Sunday for carnitas.
Should be awfully tasty

 

[onetoeddogbrewery]

I've seen this kind of spam on blogs. To make it not look like spam, they copy an existing comment so it looks like it's legit, but then embed their spammy link into the post.

One of the mods should delete and ban... I'd bet dollars to donuts the rest of that user's comments follow the same pattern...

So is it like looking into the sun, or crossing the streams what happens if you clicked on his post? I'm new to this whole Internet forum thing. I'm pretty sure I clicked on it to see if he really was copying other peoples comments. Do I need to get my bore punched now or get a scrip for a Z pack now am I obligated to let girls know now. I'm so lost and confused

 

[MedicMang]

Onetoeddogbrewery = patient zero

 

[onetoeddogbrewery]

Onetoeddogbrewery = patient zero

Man that thought always goes through my head every time a pt coughs on me. After watching a marathon of walking dead.

 

[HoppyDaze]

Sunday, August 31, 2014 is National Bacon Day. Wrap everything with it!

 

[Cheesy_Goodness]

As if I needed an excuse to smoke ABTs for Labor Day

 

[PJoyce85]

Going to do some baby backs for dinner with some cornbread and some tomato volcanoes for lunch on Monday.

 

[Cheesy_Goodness]

Smoking a Boston Butt for tomorrow's get together. Marinaded in OJ overnight and rubbed with a sweet spicy spice blend.
Nothing like a spicy Mexican butt rub first thing in the morning

This is the first smoke with any real temperature control. Good news is I figured out why my meat was coming out drier than I wanted, but the bad news is I can't seem to get my smoker to stay cool enough. Opening the door is a temporary solution that only works for about 15 minutes, and if I turn if off the temp drops like a lead balloon.
Ended up filling a meat loaf pan with ice and tossing it in the smoker hoping to absorb some heat. I'll replace it every few hours I think.

 

[ericbw]

are you seriously just plagiarizing my post?



https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index255.html#post6258011

Looks like he did, even included the way you misspelled "spatchcock."

 

[weirdboy]

I think I am going to stuff a chicken breast with hatch peppers and monterey jack, wrap it in bacon, and throw it on the WSM.

Not sure if I ought to brine or not before I slice & pound out the chicken breast, though.

 

[calebstringer]

I think I am going to stuff a chicken breast with hatch peppers and monterey jack, wrap it in bacon, and throw it on the WSM.

Not sure if I ought to brine or not before I slice & pound out the chicken breast, though.

If you pull it off at 155-160, you shouldn't need to brine it. Any higher temp, and it will dry out

 

[weirdboy]

I consulted my copy of Home Production of Quality Meats and Sausages, which I highly recommend, and the consensus cited therein suggested that brining would produce a much tastier poultry. The real debate among those folk was whether or not to use Cure #1 in the brine, and just what level of salinity is best. The range varied from around 5.5% (from the FDA and others) up to over 10% from some sources.

I ended up opting to use Cure #1 in a relatively light ~5.5% brine.

 

[lschiavo]

Long time since I fired up the smoker. I put five pre seasoned/brined chickens on. Lazy I guess.

 

[weirdboy]

Chicken experiment came out pretty good. I also took before and after pics...
I

 

[brewkinger]

Daughter's 6th Bday party today.
7.5# Boston butt.

Coming along quite nicely.


Sent from my iPhone using Home Brew

 

[jammin]

^nice look'n drum smoker! those BPS rigs are solid

 

[bob1852]

Chicken experiment came out pretty good. I also took before and after pics...
I

Looks great! How long did you smoke it for? I can't imagine cure being needed for chicken unless you smoked it at a really low temp for a long time (which I wouldn't do with chicken or bacon anyway...)

 

[HoppyDaze]

Hatch chiles are great with chicken. I found some really hot ones this year. Thinking about saving the seeds for the garden