BBQ Thread (Smoker/grill)

  • To unlock all of features of Rams On Demand please take a brief moment to register. Registering is not only quick and easy, it also allows you access to additional features such as live chat, private messaging, and a host of other apps exclusive to Rams On Demand.
iced

iced

Well-Known Member
Joined
Jan 12, 2013
Messages
6,620
ROD Credit 2025
0
Figured this would be a good thread to get going. Post pics of your concoctions as well as your recipes.

I grill all the friggin' time so i'll be in here a lot lol

Tonight for example:

2 Pork shoulders (Bone in), combined weight 12.9 lb (don't know individual, came together)

Brined for 8 hours
  • Brine: 2 gallons of water, 2 cups of kosher salt, 6-8 cups of apple juice, 1 cup of brown sugar
Rub/season over night in fridge (i'd guess about 12-16 hours)
  • Threw one in a zip loc bag with Sweet 'N Smokey seasoning by Mccormick, the other I covered in Smokehouse maple seasoning- over night in the fridge.
On the smoker for 10-11 hours, hickory wood chips. Temp 240-250. Used apple juice in the water bowl instead of water.

-Sweet n smokey on left, maple on right

11000287_10205957073036082_710554353_o.jpg
 
Last edited:
  • 6Like
Reactions: JCK363, CGI_Ram, HeiseNBerg and 3 others
Hahaha

I'm smoking a big pork BUTT right now. I also prefer the bone in... the one I have on right now is about 14 pounds.

I soak mine in a solution of apple cider vinegar and BBQ sauce for about 8 hours in the fridge.

I then use a very large quantity of Stu's pork butt rub. I've tried lots of others and I will never use anything else. You would be very wise to put in an order for some.

I smoke mine at about 210 to 250 for 14 hours. I prefer apple wood chunks for my wood. I have a Big Green Egg.

After smoking I put mine in a large Tupperware and put that in a cooler and let it rest for at least an hour before I shred it up.

Mine will be done smoking at 8 am so I'll snap a pic then.
 
Last edited:
  • Like
Reactions: iced
Alright... at 8 am I went out to take it off the egg. I started it a little before 6 last night and I haven't opened the egg since I put it on. You can see the temp on the egg is between 210 and 250. So it's been on 14 hours.


unnamed-8.jpg
 
  • 3Like
Reactions: DaveFan'51, Dagonet and Dieter the Brock
Selassie I said:
Here's a shot inside. I now have it resting in that tupperware (with the lid on) and the tupperware is inside a cooler. In an hour or so I will shred it up. Taking it to a surprise party at 11:30.


unnamed-3-1.jpg
Click to expand...

Lol i was about to say "come on man,you gotta cut into that and show us the goods" when the south park cooking episode flashed in my head

http://southpark.cc.com/clips/w5qwks/me-time

:ROFLMAO::ROFLMAO::ROFLMAO::ROFLMAO:
 
  • Like
Reactions: Selassie I
iced said:
Figured this would be a good thread to get going. Post pics of your concoctions as well as your recipes.

I grill all the friggin' time so i'll be in here a lot lol

Tonight for example:

2 Pork shoulders (Bone in), combined weight 12.9 lb (don't know individual, came together)

Brined for 8 hours
  • Brine: 2 gallons of water, 2 cups of kosher salt, 6-8 cups of apple juice, 1 cup of brown sugar
Rub/season over night in fridge (i'd guess about 12-16 hours)
  • Threw one in a zip loc bag with Sweet 'N Smokey seasoning by Mccormick, the other I covered in Smokehouse maple seasoning- over night in the fridge.
On the smoker for 10-11 hours, hickory wood chips. Temp 240-250. Used apple juice in the water bowl instead of water.

-Sweet n smokey on left, maple on right

11000287_10205957073036082_710554353_o.jpg
Click to expand...
Which one did you like better? They both look great!
 
  • Like
Reactions: iced
rhinobean said:
Which one did you like better? They both look great!
Click to expand...

it's a tie but i'd say the one on the right because it was smaller and by the time i took it out it was pulling apart - the other one wasn't a tender/pully (dam cold temperature messes with the smoker)
 
  • Like
Reactions: rhinobean
RhodyRams said:
Little tough to keep the smoker up to temp when its below zero outside...Be assured I will be contributing to this thread once the 4' of snow melts off the patio
Click to expand...


Well you should know... it's been the coldest here that it's been in 3 years as of last night. It got down to 38 degrees. My smoker was able to battle through the blast of arctic air.
 
  • 3Like
Reactions: Dagonet, RhodyRams and iced
I can attest to George's AND Iced cooking. Looks ain't deceiving. I will try to contribute to this when I am not cooking and prepping for V-day dinner.

Although here's one I just took of a few chickens I have gong right now.
BBQChicken.jpg
 
  • 6Like
Reactions: Dodgersrf, iced, LesBaker and 3 others
RamFan503 said:
I can attest to George's AND Iced cooking. Looks ain't deceiving. I will try to contribute to this when I am not cooking and prepping for V-day dinner.

Although here's one I just took of a few chickens I have gong right now. View attachment 5411
Click to expand...

That's no lie those two know how to make some good grub.

The conch ceviche was delicious I still think about that sometimes.
 
  • Like
Reactions: iced
iced said:
Lol i was about to say "come on man,you gotta cut into that and show us the goods" when the south park cooking episode flashed in my head

http://southpark.cc.com/clips/w5qwks/me-time

:ROFLMAO::ROFLMAO::ROFLMAO::ROFLMAO:
Click to expand...


LOL... I just watched that clip. Good one.

I really should have taken a shot of it after I pulled it apart. I took those right when I took it off the egg. I let it sit in a cooler for about 2 hours before I pulled it. I will tell you though that with the time and temp I use... there is no visible fat,,, and the separate muscle groups all come apart with no effort,,, the bone just slides right out,,, it's very easy to shred,,, and the bark is fucking killer thanks to Stu's rub.

I took that fucker to a surprise party yesterday. Bummer too because I don't have the leftovers like I normally do when I cook one. I usually like to make some pulled pork quesadillas the next day...

I will be grilling some grouper tonight. Maybe I'll take a few shots if I haven't had too many SHOTS by that time later. Hahaha
 
  • Like
Reactions: iced
LesBaker said:
That's no lie those two know how to make some good grub.

The conch ceviche was delicious I still think about that sometimes.
Click to expand...


Hey Les...

Don't you ever come up to O-Town? Next time you're passing through you need to give me a heads up. I'll make some Bahamian conch chowder that is insane. I love me some conch LOL... it is really one of my favorite things to eat. It is also known as the Bahamian Viagra because of it's incredibly high testosterone content... no shit, and it's no wive's tale either. You know, now that I think about that,,, I will probably have to make you something else instead. :whistle:
 
  • 3Like
Reactions: RamFan503, iced and LesBaker
I haven't been there for awhile and I left the miserable job I had (finally!!!) with the company that was based in Orlando. I used to get there once a year for a day.

Maybe I can come up with a reason, I'm 5 weeks into the job but can probably get some time off after the summer.
 
  • Like
Reactions: Selassie I
LesBaker said:
I haven't been there for awhile and I left the miserable job I had (finally!!!) with the company that was based in Orlando. I used to get there once a year for a day.

Maybe I can come up with a reason, I'm 5 weeks into the job but can probably get some time off after the summer.
Click to expand...
Yeah - such a long way to go. C'mon Les - you gotta do better than that.
 
  • Like
Reactions: Selassie I
You must log in or register to reply here.
Top Bottom
Back