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Started By
Message
1
Posted on 7/1/21 at 12:06 pm to gumbo2176
quote:
Can very well be and good luck.
Thanks man.
We will see!
Posted on 7/1/21 at 12:07 pm to SammyTiger
quote:
I am A huge fan of their Honey Hog and I have Been thinking about getting some honey hot. What’s the heat level we’re talking about?
It's not bad at all. I like to dust with both prior to putting it on the smoker, then when I pull it I'll add quite a bit more of the Honey Hog Hot and mix it in.
If I glaze and wrap it I'll dust it then too with the Hot.
Posted on 7/1/21 at 12:18 pm to xXLSUXx
quote:
Season with Honey Hot BBQ from MeatChurch and toss in a sauce mixed with pineapple juice and sriracha.
I like Honey Hog too but my taste prefer The Gospel better with chicken.
Posted on 7/1/21 at 12:21 pm to SammyTiger
quote:
Gonna smoke some ribs.
Third time trying.
First time was a bit of a disaster
What kind of smoker are you using? Whats been your main issue?
Posted on 7/1/21 at 12:28 pm to The Dunder Mifflin
Doing another pork butt in the style xXLSUXx shared here. I can't get enough.
Haven't decided yet whether it will be Saturday or Sunday. Whichever day I don't do it, I would like to grill some Iverstine hotdogs. Theirs are very good.
quote:
I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.
Haven't decided yet whether it will be Saturday or Sunday. Whichever day I don't do it, I would like to grill some Iverstine hotdogs. Theirs are very good.
This post was edited on 7/1/21 at 12:29 pm
Posted on 7/1/21 at 12:39 pm to ThuperThumpin
quote:
What kind of smoker are you using? Whats been your main issue?
Kamado Joe
My main issue the first time was just leaving them in way too long. Tried timing them instead of using the eyeball test. They were just a much thinner rib than I anticipated so they cooked way past were I wanted Them, and the brown sugar and butter in the wrap burnt a bit and just got way too hard.
My wife ate the middle ones and said they tasted great.
Second time I did A lower temp, bought thicker ribs and used my eyes a little more vs a timer. Probably could have used a little more time to get slightly more color and a little more tender but they were much closer to what I wanted.
Posted on 7/1/21 at 12:48 pm to SammyTiger
quote:
Second time I did A lower temp, bought thicker ribs and used my eyes a little more vs a timer. Probably could have used a little more time to get slightly more color and a little more tender but they were much closer to what I wanted.
Sounds like you are on the right track. I got an offset stick burner a year ago and knew nothing about smoking so its been a lot of trial and error but finally getting the hang of it. Just takes practice
This post was edited on 7/1/21 at 12:51 pm
Posted on 7/1/21 at 1:05 pm to ThuperThumpin
quote:
Sounds like you are on the right track. I got an offset stick burner a year ago and knew nothing about smoking so its been a lot of trial and error but finally getting the hang of it. Just takes practice
That’s the fun of it though. I definitley Got the KJ as a sorta hobby. If I just Wanted smoked meat I would have bought a Traeger.
Posted on 7/1/21 at 1:17 pm to LouisianaLady
quote:
I am A huge fan of their Honey Hog and I have Been thinking about getting some honey hot. What’s the heat level we’re talking about?
Not really hot IMO. Just elevates the original with a little kick.
quote:
I like Honey Hog too but my taste prefer The Gospel better with chicken.
It's a combination of me being lazy and wanting to mix it up. I'm out of Gospel seasoning and don't feel like running to the store just for that. I also like how the sugar in the Honey Hot rub colors the chicken and pairs with the spicier/acidic sauce I'll be tossing them in.
quote:
Doing another pork butt in the style xXLSUXx shared here. I can't get enough.
That was passed down to me from a friend who's won a couple BBQ comps using that recipe back in the day. Glad you enjoy it.
Posted on 7/1/21 at 5:56 pm to BitBuster
quote:Same. Big group of family. Hot dogs, burgers, sausage, beans, slaw, potato salad, beer, bourbon, assorted desserts im sure.
Going very basic/traditional
BBQ Chicken and sausage
Rice Dressing
Baked Beans
Cole Slaw
Garlic Bread
Watermelon
Ice Cream
Iced Tea
Posted on 7/1/21 at 7:00 pm to The Dunder Mifflin
Hot dogs
Burgers
Fries
Budweiser
Bourbon
I’m not creative
Burgers
Fries
Budweiser
Bourbon
I’m not creative
Posted on 7/1/21 at 8:25 pm to The Dunder Mifflin
Pulled Boston Butt, slaw, potato salad, baked Beans with Son's family, then Blues and fireworks at Clinton Soccer fields.
Posted on 7/1/21 at 10:00 pm to The Dunder Mifflin
Smoking 3 racks St. Louis ribs, a chicken and a 9.5 lb butt. Friends bringing pasta salad, beans and potato salad
Posted on 7/2/21 at 7:11 am to The Dunder Mifflin
I will be up around 2 AM to put on a brisket flat on my GMG pellet smoker. I will be doing an apple cobbler and Conecuh sausage also. My niece and SIL will be doing some jalepeno poppers and grilled corn on my Traeger pellet smoker and/or on my Blackstone griddle. This will be my first 4th of July on my new deck at my new home in NW Arkansas. If we are lucky we may even see some deer from the deck. I saw 8 yesterday evening.
Posted on 7/2/21 at 7:31 am to The Dunder Mifflin
Seasoned a brisket last night
Got some sausage and stuffed chickens from Kartchners
probably some breakfast sausage baked beans and a salad
Got some sausage and stuffed chickens from Kartchners
probably some breakfast sausage baked beans and a salad
Posted on 7/2/21 at 9:28 am to The Dunder Mifflin
Fried sacalait and frog legs with some fries and a lot of beer 
Posted on 7/2/21 at 9:42 am to The Dunder Mifflin
Smoking a brisket for Saturday.
Burgers and Dogs for Sunday
Burgers and Dogs for Sunday
Posted on 7/2/21 at 9:47 am to RetiredSaintsLsuFan
quote:
If we are lucky we may even see some deer from the deck. I saw 8 yesterday evening.
Wow! Doesn't sound like you need to be lucky to see them. That's awesome.
Posted on 7/2/21 at 10:22 am to The Dunder Mifflin
Lots of weed.
And maybe grill something.
And maybe grill something.
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