What’s on the grill/smoker today? 2021

stogie fan

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Jan 2, 2021
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699
a single rack of baby backs, smoking with pecan; should be ready about 4 PM CST

before: I cut the rack in half, and apply brown sugar rub with a shaker
# 1 smoke 1.jpg



during: so much smoke, my cigars are jealous
# 1 smoke 2.jpg



after: smaller half of the rack on the right has BBQ sauce added & grilled quick, after smoking. Larger half on the left is smoked only.
# 1 smoke 3.jpg

and with some home made potato salad ..............
# 1 smoke 4.jpg
 
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Pugman1943

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SKYDIVNEKD

Call me "Walt Kowalski"
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Doing some beef ribs, chicken thighs and sausages on smoker today. Chicken thighs are my new favorite thing to smoke, super tender and flavorful. If you haven’t smoked chicken thighs, you’re missing out.


Beef ribs @ 275 or so for about 3 hours. Cooked them until they hit 203, then wrapped in pink paper. View attachment 45090

View attachment 45092

Chicken thighs @ 275-300 for around 2 hours or until they hit 165.
View attachment 45091
Brandon, do you start your chicken at room temp or straight from the fridge? I like the idea and am going to give it a go. Thanks.

Floyd T
 

bfreebern

Yada, Yada, Yada.
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Brandon, do you start your chicken at room temp or straight from the fridge? I like the idea and am going to give it a go. Thanks.

Floyd T

It really depends on how much time I want to invest, LOL. This time I took the chicken out of the package and patted it dry. Seasoned them up, put them on a baking cooling rack which was on a cookie sheet (ones with the raised sides) and put them back in the fridge until I was ready to smoke them. They turned out great. I probably could have smoked them to a little higher temp, but was in a hurry. I have picky meat eaters and they really like the smoked thighs.

Let us know how it goes Floyd.
 

{tpc}

Professional Poker Tournament Loser
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First attempt at stuffed burgers. I don’t have a press so I’m actually happy with how they held together. Need to dial back the size next time lol. Thought they would cook down a bit more. View attachment 45310
You didn’t actually put “sun chips” on a plate next to a burger did you?

Don’t try and disguise that meal as healthy lol. I’m still looking for the Faygo in the background. I know it’s there somewhere..
 

H. Vachon

King of the Hobo Hut
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You didn’t actually put “sun chips” on a plate next to a burger did you?

Don’t try and disguise that meal as healthy lol. I’m still looking for the Faygo in the background. I know it’s there somewhere..
You got a problem with Sun Chips!?! Thems fightin words!

ETA: Your suspicion is suspiciously suspicious 🧐
 

TexasTraveler

I'm kind of a big deal
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Mar 12, 2020
Messages
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You didn’t actually put “sun chips” on a plate next to a burger did you?

Don’t try and disguise that meal as healthy lol. I’m still looking for the Faygo in the background. I know it’s there somewhere..
I would be more concerned about the cheese situation... Only a psychopath puts cheese below the burger!!!
 

SKYDIVNEKD

Call me "Walt Kowalski"
Joined
Jul 24, 2001
Messages
2,459
It really depends on how much time I want to invest, LOL. This time I took the chicken out of the package and patted it dry. Seasoned them up, put them on a baking cooling rack which was on a cookie sheet (ones with the raised sides) and put them back in the fridge until I was ready to smoke them. They turned out great. I probably could have smoked them to a little higher temp, but was in a hurry. I have picky meat eaters and they really like the smoked thighs.

Let us know how it goes Floyd.
Chix thighs bought and planned for tomorrow. If I can remember pics, I’ll post em. Touch excited about this. Thanks Brandon!

Floyd T
 

bfreebern

Yada, Yada, Yada.
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Jun 22, 2004
Messages
15,530
Chix thighs bought and planned for tomorrow. If I can remember pics, I’ll post em. Touch excited about this. Thanks Brandon!

Floyd T

Remember, low and slow, I try to keep it at 250 degrees. Also cook them to at least 165-170, but not a lot more or you’ll dry them out.

I’m excited to hear how it goes!
 
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