San Jose, CA
teriyaki wings with ginger are great.
(Topic ID: 292213)
Quoted from vid1900:More clearance at Lowes
22" KETTLE JOE $199
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I just thought this was kinda hilarious. Their marketing pics for the Kettle Joe. When I get flames like that I'm running for the fire extinguisher.
Quoted from aobrien5:Who's getting ready for labor day?
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Every day is labor day for someone...
labor (resized).jpgQuoted from zermeno68:Very time consuming to make to the point your willing to pay the next time you crave it.
Glad you got some Asian wings. Asian culture produces some interesting flavors to common dishes.
Pork Char Siu is my favorite recipe found in 2022. Just love it and all other Asian dishes.
Sana'a
Quoted from mcluvin:I just thought this was kinda hilarious. Their marketing pics for the Kettle Joe. When I get flames like that I'm running for the fire extinguisher.
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You know that no one on the marketing team has ever used a grill in their lives
Ribs on the smoker and some smoked jalapeño, tomato and onion cream cheese dip for later. Will do some grilled corn and other veggies later as well. Its going to be a good day of food, drinks, pinball, arcades and D&D!
AB53D468-F481-467D-9D70-3E07C9F06F8B (resized).jpegD60F29B6-0245-4D0B-A230-F90E78D2211F (resized).jpegI wanted to do something different with pork butt and was wanting someing Asian. Scanning recipes this one from epicuious caught my eye, mainly because I had all the ingrediants on hand. It was very good.
YIELD8-16
INGREDIENTS
6-8lb. Pork shoulder (Boston Butt)
Rub:
4tbsp. paprika
2tbsp. kosher salt
4tsp. coriander
4tsp. chinese five spice blend
2tsp. ground ginger
1/2tsp. allspice
2tsp. cumin
1/2tsp. cayenne
Marinade:
1/2cup black glutinous rice wine
1/2cup hoisin sauce
1/4cup soy sauce
3 cloves minced garlic
1tbsp. minced ginger
2tbsp. honey
Blend until smooth.
Finishing sauce:
1cup BBQ sauce (tomato paste, sugar vinegar, worchestershire sauce)
1/4cup hoisin sauce
2tbsp. molasses
PREPARATION
Inject pork with marinade. Let set over night covered in fridge. Roast/smoke pork 8-10 hrs. until tender, keep grill at 220-225F. Use apple wood chips for smoking if possible. When done, internal temp. 160F. let rest 1/2hr. Shred meat with large fork. Place meat in Crockpot on low. Add finishing sauce, mix well. Serve when heated as sandwiches or alone with slaw.
Quoted from dr_spidey:160 seems very low. I would at least go to 185.
Did this one yesterday to 203 and came out so good I forgot to take pictures of the finished meat.
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That’s a good looking butt right there.
Did some brisket. Tried to eat it right off the cutting board. Had to be careful not to get my sweet LoserKid_Pinball hat all greasy.
0ACFE56A-91B7-4926-9227-902661DB28A7 (resized).jpegB112C87A-EC47-4ACC-BC66-6129F5B9A86E (resized).jpegMade some Mac n cheese with green chilis inside. Did something different this time. Recipe called for panko but I thought hmmm pork rinds could work as panko. Well it was a game changer! Only way I’ll be making it going forward
440A9238-D4E0-4AF4-AB04-310B5721CD5B (resized).jpeg5A7CCE45-D817-40A6-80D2-74313C635D78 (resized).jpegThe recipe I posted above was the first time I ever used a temp probe when cooking ribs, I usually just shoot for about 5ish hrs on the smoker at 225-230 and pay attention to how they bend. My brother-in-law Smoked ribs yesterday for labor day and pulled them off the smoker at 180 because he likes "a bit of pull". The ribs had pull alright, they were tough,very chewy and really clung to the bone. definitely didn't leave a clean bite like how mine do when I make them. Just curious for those who temp there ribs what temp you usually shoot for?
Quoted from Foxxstone_80:Just curious for those who temp there ribs what temp you usually shoot for?
195*F is probably the top temp .
Any hotter and they might fall apart (like when I fall asleep).
Screenshot 2022-09-06 at 20-03-59 Ribs Internal Temperature and Technique Guide for Cooking (resized).pngQuoted from vid1900:195*F is probably the top temp .
Any hotter and they might fall apart (like when I fall asleep).
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That's about what I was thinking. the ribs I last did based off the video clip I posted were cooked til 204. They were good, not quite fall off the bone but just a bit too tender for my taste.
Quoted from dr_spidey:160 seems very low. I would at least go to 185.
Did this one yesterday to 203 and came out so good I forgot to take pictures of the finished meat.
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It's definitely too low, not my recipe and I can't edit the post. I posted for ingredient list.
I didn't do the finishing sauce either. After pulling the pork I like to hit it with more rub
Quoted from Foxxstone_80:Just curious for those who temp there ribs what temp you usually shoot for?
I never cook to temp when smoking, especially ribs. Go by feel.
For ribs grab the rack with tongs and if it bends almost to 90 degrees, but doesn't rip you are good. Or you can do toothpick test like pork and brisket. A toothpick show go in like butter.
The animal drives the cook and final temp will vary.
Edmonton, AB
Quoted from Bax1:Made some Mac n cheese with green chilis inside. Did something different this time. Recipe called for panko but I thought hmmm pork rinds could work as panko. Well it was a game changer! Only way I’ll be making it going forward
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Good idea - I use crushed goldfish crackers - extra cheesy
I was smoking wings and had some extra room on the grill so I smoked SPAM. It was fine, tasted like a big red smokey hot dog on a bun. I can see some potential though with using rubs and sauce. Hey the way things are looking we all might be living off this stuff so be prepared.
There could be spam bbq, spam sausage and sage spam, buffalo sauce with spam, spam mesquite smoked with jalapeno and spam, cheesy cheddar spam, cajun spam with hot sauce, spam egg sausage and spam? Spam spam baked beans and spam!
Quoted from Viggin900:I was smoking wings and had some extra room on the grill so I smoked SPAM. It was fine, tasted like a big red smokey hot dog on a bun. I can see some potential though with using rubs and sauce. Hey the way things are looking we all might be living off this stuff so be prepared.
There could be spam bbq, spam sausage and sage spam, buffalo sauce with spam, spam mesquite smoked with jalapeno and spam, cheesy cheddar spam, cajun spam with hot sauce, spam egg sausage and spam? Spam spam baked beans and spam!
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It's interesting you had spam already bought. I like spam, but only have bought one time to make that Hawaiian sushi roll. Loved it in, but nobody else would touch it
Quoted from RyanStl:It's interesting you had spam already bought. I like spam, but only have bought one time to make that Hawaiian sushi roll. Loved it in, but nobody else would touch it
Spam fried rice is great!
Quoted from RyanStl:It's interesting you had spam already bought. I like spam, but only have bought one time to make that Hawaiian sushi roll. Loved it in, but nobody else would touch it
I had just bought it actually. I was craving a lebercase sandwich after watching a travel germany food tour. I miss those things, a roll with a big slice of meat and mustard. Yum! Hard to find at the grocery so I heard Spam would work.
Quoted from Viggin900:I was smoking wings and had some extra room on the grill so I smoked SPAM. It was fine, tasted like a big red smokey hot dog on a bun. I can see some potential though with using rubs and sauce. Hey the way things are looking we all might be living off this stuff so be prepared.
There could be spam bbq, spam sausage and sage spam, buffalo sauce with spam, spam mesquite smoked with jalapeno and spam, cheesy cheddar spam, cajun spam with hot sauce, spam egg sausage and spam? Spam spam baked beans and spam!
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I've made spam burnt ends. Certainly quicker than traditional burnt ends--but also "hot doggy"
Well, thought I should change up my smoker with the recent sales. We don’t have a Lowes nearby. Sadly, all we got is Walmart.
$200 for this guy seems fun to play with. Let’s see how it performs soon. Was thinking of getting a Traegar or something higher… but cannot say no to a cheap price.
This brand was popular enough at my local Walmart I got the last clearance item.. they sold 5 today.
D9CBA0A8-B39E-480A-999C-5E6F611DE56E (resized).jpegFF808D40-C734-4CC0-85B8-94C21D611C6A (resized).jpeg
Quoted from zermeno68:Was thinking of getting a Traegar or something …
Traeger brothers sold the company almost 20 years ago, so now of course, Traeger grills are made in China.
The Traeger brothers now work at Dansons, the company that makes Pit Boss, Louisiana Grills, A-Maze-N Smokers, Country Smokers and Cuisinart Smokers.
So ironically, your Pit Boss is more of a **Traeger** than any Traeger made in decades.....
1341563 (resized).jpgQuoted from vid1900:Traeger brothers sold the company almost 20 years ago, so now of course, Traeger grills are made in China.
The Traeger brothers now work at Dansons, the company that makes Pit Boss, Louisiana Grills, A-Maze-N Smokers, Country Smokers and Cuisinart Smokers.
So ironically, your Pit Boss is more of a **Traeger** than any Traeger made in decades.....[quoted image]
Nice educational information.
Quoted from Slugmeister:Pit boss also has a better warranty than Traeger.
This is also interesting.
Quoted from jalkelly:Grilled a rack of ribs for the first time, I’ve smoked plenty but doing a rack in an hour is a nice change of pace. They weren’t fall off the bone but I really liked them. Used Chudds method.
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One hour? 
Quoted from vid1900:Traeger brothers sold the company almost 20 years ago, so now of course, Traeger grills are made in China.
The Traeger brothers now work at Dansons, the company that makes Pit Boss, Louisiana Grills, A-Maze-N Smokers, Country Smokers and Cuisinart Smokers.
So ironically, your Pit Boss is more of a **Traeger** than any Traeger made in decades.....[quoted image]
If Traeger and Dansons are both made in China now, what's the point? Seems like the Traeger brothers have little pull about clawing manufacture back to the USA at Dansons and are more trophies than anything.
Quoted from PinMonk:If Traeger and Dansons are both made in China now, what's the point?
That's why all those retrofit kits with the new PID controllers and wifi, fit so many brands.
Probably one chinese factory is supplying 25 different companies with their grills.
Even a couple of those **made in USA** pellet grills that cost $2500, seem to have that exact same hopper/auger/PID unit on them
Quoted from jalkelly:35 mins indirect or until they hit 160, 10 mins direct(turning every 2 mins) sauce and move back to indirect for 15 mins or until they hit 200. Easy peasy
I need to try this because in all my years doing and reading about bbq I've never heard anyone talk about a I hour rack of ribs
I’d like to upgrade my Weber Kettle to the 26” version.
Does anyone know whether these go on sale and if so where?
Quoted from Gotemwill:I’d like to upgrade my Weber Kettle to the 26” version.
Does anyone know whether these go on sale and if so where?
https://www.weber.com/US/en/charcoal/original-kettle/original-kettle-premium-charcoal-grill-26/16401001.html
Every fall/winter they are reduced to $329 at home depot
I never noticed any mega clearance on them, probably because they don't have them @ walmart or lowes
Quoted from vid1900:Every fall/winter they are reduced to $329 at home depot
I never noticed any mega clearance on them, probably because they don't have them @ walmart or lowes
Thanks! Is there anyway to know when the price drops or is it just something you have to check often?
Anybody ever use prague powder to make pork shoulder/ribs/loin pink throughout after cooking?
I've had some commercially prepared pork shoulder from a meat market that was outstanding, and the owner said the brine was simply sugar, salt, and prague powder. It was absolutely juicy and delicious.
Obviously a little goes a loooooonnnnnngggggggg way, but just wanted to hear any input on it.
I've never brined a pork shoulder before. Does it do enough to be worth it? I watched a meat church video recently with him purchasing pickle juice by the gallon for brine, what do you guys use? I'll be smoking the Thanksgiving turkey this year (for the first time) and definitely want to brine it first from what I read.
Quoted from vid1900:Walmart has started using Spam blocking [quoted image]
???? I dont get this!!!! It shocked me when I saw Walmart was locking up ALL the Men's Underwear/undershirts/socks...
But this???!!!!!!!
Quoted from Jarbyjibbo:I've never brined a pork shoulder before. Does it do enough to be worth it? I watched a meat church video recently with him purchasing pickle juice by the gallon for brine, what do you guys use? I'll be smoking the Thanksgiving turkey this year (for the first time) and definitely want to brine it first from what I read.
I went brine chicken and turkeys and it's awesome. I did a pork butt once and didn't notice. The only exception is dry brining St. Louis ribs with a heavy mix of salt and brown sugar. Amazing. Salman also goes good with heavy brown sugar dry brine.
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