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What ya grillin or smokin?


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  • 'we have more fun' FishingMN Builders
eyeguy 54

Brined 16 hours. Pork loin. Nom nom!!

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

Edited by smurfy
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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. 

 

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eyeguy 54

Ribs tomorrow. Stay tuned 

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eyeguy 54

That looks really good bobber!

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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. 😁🍻

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  • 'we have more fun' FishingMN Builders
eyeguy 54

Warm up time in the Bradley.

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  • 'we have more fun' FishingMN Builders
eyeguy 54

And so it begins. Just one rack today 

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eyeguy 54

Foil time. 😁

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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. 😉😂

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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
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eyeguy 54

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

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

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eyeguy 54

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  • '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.

 

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

 

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

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eyeguy 54

Mmmmmmmmm!!

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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.

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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.

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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.

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Borch

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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. 

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