Jump to content
  • GUESTS

    If You  want access  to member only forums on FM, You will need to Sign-in or  Sign-Up now .

    This box will disappear once you are signed in as a member.

What ya grillin or smokin?


Recommended Posts

  • 'we have more fun' FishingMN Builders
eyeguy 54

Brined 16 hours. Pork loin. Nom nom!!

48CF1D26-0281-49E4-9B5D-C834CE85E9F3.jpeg

D5920A8D-6EE3-4ED1-8677-A636A199E5CA.jpeg

93FCAC78-385E-4ACD-B76E-452C9812341A.jpeg

2EEB870A-8FD0-4643-8593-C14F1C7316E2.jpeg

5846CD14-7A3B-4650-A96E-3C7AA03B169D.jpeg

  • Thumbs Up 3
  • l Love It 1
Link to post
Share on other sites

Wowzer boober that looks amazing. Did you use a seasoning in that or marinate the meat??

Edited by smurfy
Link to post
Share on other sites
bobberineyes

Nope, Nekkid meat..lol. momma had all the skillet seasoning waiting. Think I'd done the whole works in the cast if it didn't start raining. 

 

  • Thumbs Up 1
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

Ribs tomorrow. Stay tuned 

Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

That looks really good bobber!

Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

St. Louis ribs stage 1. Rinse and pat dry. Take off membrane. Butter knife and small piece of paper towel works nice. I like to trim but up to you. We like Dave’s rub. Rub it in good whatever rub you like. Will be smokin this afternoon for supper. For breakfast treat I fry up the trim after I zip a lot of the white stuff off. More pics later today. 😁🍻

3E4DCD75-7E82-4266-8325-1B21D1E16FE2.jpeg

7F092DC0-0762-42C9-B89E-527713C1002D.jpeg

73C02959-6419-4511-A641-A7F009265E31.jpeg

425750C7-A0EE-413F-9D39-7C2A236C732E.jpeg

F98F283F-DF60-42BB-8C99-FC7C27C8ABB5.jpeg

9C580C63-E544-4CEB-9221-F026843D50EA.jpeg

FC3AEE28-7EB9-4F40-B486-D0DD5BDD5E89.jpeg

A68DB8AF-700C-4EDA-93E3-8A8D4CE8B20D.jpeg

  • Thumbs Up 4
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

Warm up time in the Bradley.

1C2F82E8-1E36-4672-8657-0AD436C9B5C4.jpeg

4020382C-46D3-4E40-B9A4-B67441B31558.jpeg

  • Thumbs Up 1
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

And so it begins. Just one rack today 

FFF95E41-DE64-4F21-959F-68033880DBE9.jpeg

  • Thumbs Up 2
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

Foil time. 😁

254DA276-2F66-474B-B24B-BA9A0B8C0FF1.jpeg

56C4D528-A48E-4577-9670-E125F4E9F2DF.jpeg

EE504D94-6E00-4197-8B90-7312FC4FF214.jpeg

6D650A76-BC0F-4A24-A408-E5CBE4633704.jpeg

  • Thumbs Up 2
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54
7 minutes ago, smurfy said:

Looks great. What's up with making the dog stay outside??🤔🙄

Sessi kept jumping up on the countertop so she got shoooed outside. 😉😂

  • l Love It 2
Link to post
Share on other sites
bobberineyes

Great work eyeguy,  gotta love the play by play and the breakfast to boot!! 👍 Not to mention keep the cordless knife warm..😉

Edited by bobberineyes
  • Thumbs Up 2
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

I love the electric for cutting!  Great on homemade bread also. And fish. Lol

Link to post
Share on other sites

Looks fantastic eyeguy! Only thing I ever smoked was some electric lettuce in my teens 🤫

  • Yayyyy 1
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

4D253047-8EE9-47FE-9296-D32E0A1EC067.jpeg

  • Thumbs Up 4
Link to post
Share on other sites
  • 'we have more fun' FishingMN Creators
Borch

Did some pork butts on the weber.  Injected them this time around and backed way off on the salt to make my doctor happy.  They turned out very tender and tasty. 20200424_100553.jpg

 

Waiting for the lump coal to get ready and almost an hour after injecting.

 

20200424_123021.jpg

 

About 2 hours in with heavy smoke,(apple and maple).

 

46941.jpeg

 

Mid shred after being wrapped in foil and pulled after each hit 198 degrees internal temp.

  • Thumbs Up 4
Link to post
Share on other sites
  • 'we have more fun' FishingMN Builders
eyeguy 54

Mmmmmmmmm!!

  • Thumbs Up 1
Link to post
Share on other sites
  • 'we have more fun' FishingMN Creators
Borch

First time I tried injecting my pork butts.  See guys doing all the time in the BBQ shows.  Trying to keep the salt and carbs down so have been using sugar free brown sugar and don't use apple juice and it still turns out great. 

 

Wife who doesn't usually like smoked stuff has become a fan of the pork butts and both beef and pork ribs.  Gonna do a brisket later this summer.  Haven't tried one of those yet.

Link to post
Share on other sites
bobberineyes
On 4/25/2020 at 2:10 PM, jtluongo said:

Have some Mackeral brining in the fridge as we speak

How'd it turn out ? Pics please.

  • Thumbs Up 1
Link to post
Share on other sites
Grainbelt
On 4/25/2020 at 1:20 PM, Borch said:

sugar free brown sugar

 

Does that mean absence of brown sugar? Your pork looks delicious.

Link to post
Share on other sites
  • 'we have more fun' FishingMN Creators
Borch

15880005030222212463521409726883.jpg

3 hours ago, Grainbelt said:

 

Does that mean absence of brown sugar? Your pork looks delicious.

No, it's a sugar free version of brown sugar. 

 

Thanks. 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.