BBQing Reefers - What's on your grill/smoker?
- Thread starter gcarroll
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Who are you responding too? Or just post pics of it!
Greybeard
2500 Club Member
Replaced my 10 year old Green Mountain Daniel Boon pellet smoker with a new Pit Boss 700SC last weekend. Loved the Green Mountain, when it was working, but it'd had lots of problems, mostly electrical, over the decade I've had it. This time, it was the igniter. No big deal, it's a $12 part... but it's pretty rusty and crusty, and I'm kinda tired of fixing it. Stumbled upon the Pit Boss at Sam's Club, $349. Hard to beat. Pretty heavy gauge steel, nicely formed, heavy duty, stainless burn pot and heat shields, powder coated barrel... Seemed like a good deal. Used it long enough to burn off the manufacturing oil, and grilled a few brats for dinner. Probably do some smoking this weekend.
I do a pretty good tri-tip, fairly standard brisket and pork ribs... buy my favorite is my smoked turkey.
Soak overnight in heavy brine, couple cloves crushed garlic
Rub heavily between meat and skin, heavy on the sage, brown sugar, sea salt. Pull skin back around meat.
180f, breast down, for 8 hours, spritzing occasionally. I like apple juice and Worcester.
275f until internal temp is 165.
Ain't no leftovers of my turkey around here
I do a pretty good tri-tip, fairly standard brisket and pork ribs... buy my favorite is my smoked turkey.
Soak overnight in heavy brine, couple cloves crushed garlic
Rub heavily between meat and skin, heavy on the sage, brown sugar, sea salt. Pull skin back around meat.
180f, breast down, for 8 hours, spritzing occasionally. I like apple juice and Worcester.
275f until internal temp is 165.
Ain't no leftovers of my turkey around here
I do a coffee rub tri tip that i have to say is pretty epic. Another good one is to buy a cryo of Prime cap steaks or coulottes (i buy them from Costco but I'm sure you can find them other places) grill them whole and then slice around 1/2".... that'll change your life!
my favorite is my smoked turkey.
Soak overnight in heavy brine, couple cloves crushed garlic
Rub heavily between meat and skin, heavy on the sage, brown sugar, sea salt. Pull skin back around meat.
180f, breast down, for 8 hours, spritzing occasionally. I like apple juice and Worcester.
275f until internal temp is 165.
Ain't no leftovers of my turkey around here
How do you combat the rubbery skin when smoking a turkey at low temperatures? I’ve heard rubbing the skin with mayo helps but I haven’t tried that. Whenever I do poultry now, I go with a high heat smoke, 300+ degrees with all the vents open in my WSM in order to ensure that I have crispy skin.
Greybeard
2500 Club Member
The finish temp of 275 crisps it up for me... I didn't say so, but I generally cover it in foil for the last stage, perhaps that makes a difference. I've certainly never noted rubbery skin, using this process.
I use lots of dry rub, between the skin and the meat. but I don't put any, or much, at least, on top of the skin. I do spritz with apple juice, or an apple juice mixture, every hour or so while it's on low temp.
I use lots of dry rub, between the skin and the meat. but I don't put any, or much, at least, on top of the skin. I do spritz with apple juice, or an apple juice mixture, every hour or so while it's on low temp.
wishntoboutside
Snow flake
man I only did bacon wrapped chicken kabobs yesterday. I will have to dig up a picture of the end results.
Just joined this site and saw this thread.. reefing a bbqing!!! I like it .. now if it was reefing, bbq, and beers I would be in love.. haha anyways just picked this little guy up it's a pk360 and I am loving it so far..
Turbonut
Community Member
Just joined this site and saw this thread.. reefing a bbqing!!! I like it .. now if it was reefing, bbq, and beers I would be in love.. haha anyways just picked this little guy up it's a pk360 and I am loving it so far..
Pk’s are a nice grill
ritter6788
Coral Fraud Private Eye
Pork ribs, prime brisket, smoked sausage, brisket boudin and pork steak.
Blue Spot Octopus
2500 Club Member
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PK grills are great bbq's.
I did not get a chance to BBQ this 4th, I hit the Upper Peninsula as far north as you can get to watch the fire works and had Fish taco's go figure. Copper Harbor fishing village on Lake Superior. Now I did pick up a cutting board and am having a Custom Boning knife made. This Fella worked at the old Marbles Knife Factory in the UP before it went over-seas and is still making them locally. If any of you hunt these knifes are legendary.
Blue Spot Octopus
2500 Club Member
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Thanks for the tip on the knives I will check them out.
NS Mike D
In the arena.
cheeseburgers on the akorn kamado today, ribs on the WSM22 yesterday. The Fast Eddy 120 is on loan with the BBQ Brethren right now, but I will be manning it for a huge cook with the Brethren for the local VA in a few weeks. i'll dig up pics to share
those ribs look awesome. hey I picked up a whole chicken for tonight (cut) anybody have a good recipe, this is my rub for ribs or pork
1/3 cup chili powder
1/3 cup paprika
1/2 cup brown sugar
1 tbs black cracked pepper
1 tbs red pepper flakes
1 tbs salt
1 tbs garlic powder
1 tbs onion powder
1 tbs whole rosmary
Of course I just trow the stuff in a bowl so this is just a guess, I have tried nutmeg cumin and other stuff that dont belong on ribs but hey you never know.
1/3 cup chili powder
1/3 cup paprika
1/2 cup brown sugar
1 tbs black cracked pepper
1 tbs red pepper flakes
1 tbs salt
1 tbs garlic powder
1 tbs onion powder
1 tbs whole rosmary
Of course I just trow the stuff in a bowl so this is just a guess, I have tried nutmeg cumin and other stuff that dont belong on ribs but hey you never know.
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