How about an official BBQ thread?
 

How about we get a thread going for those of us who spend our free time outside by the grill? This could be a good place to swap recipes and get ideas.

Ill get it started with today's project. 6.5 lb bone in pork loin. Brined 48 hrs, rubbed and injected. Stuffed with 1 lb smoked pork and garlic sausage. Covered in bacon for the win. Smoking it for about 6-7 hrs at 240-250 over pecan and applewood.

http://img.tapatalk.com/d/13/09/02/2adydyse.jpg
http://img.tapatalk.com/d/13/09/02/yvasy3ut.jpg

What are y'all cooking for the holiday weekend? If it had occurred to me to make this thread yesterday, there would be some fantastic ribs in here too.

Love this idea! Hope to share some good stuff and learn loads!

Please tell me you didnt devour that before getting "cooked" shots :yum:

How about an official BBQ thread?
 

After seeing how many of us like to BBQ in another thread, it occurred to me to have a place for us to swap ideas and recipes.

Cooked pics will be in another 5 hours or so.

What a motherfücker you are... I went from head hurting to starving in 30 seconds, LOL

Tell me how it is!!! :tiphat:


Actually... It's going to be amazing...

Did someone say BBQ!?

http://i251.photobucket.com/albums/g...ps706decf6.jpg

This thread is going to rule!

Boom, that's going to be amazing. I did one last week and finished it in the oven! I used apple wood as well.

Now that's a mans rig right there.

Agreed. Before my dads health went down hill he wanted a rig he could tow around.

Wood Love It!
 

"Wood" love to have cooking, etc topics often in forum here! I need lots of tasty ideas to keep up my weight... so I can shave it off my cars and bikes.

Magnum grill:

That thing is sweeet! I can hear my neighbors bitchin about it already lol

Lets talk fish for a minute. I LOVE cold smoked fish, one of my guilty pleasures. Has anyone had any success with "hot" smoked fish turning out good? I imagine it would have to be brined for at least over night (second thought would it turn it to mush)?. Any ideas on temps/time/woods?
I normally keep Northern Pike, Walleye, perch. Any other species around Midwest that are good?

I'm not sure how well that would turn out. I think it would end up mushy. Only one way to find out. Go grab some cheap fish at the store and give it a shot. I'd keep the temp really low, around 225 or so and use a lighter wood like oak. Brining it overnight is probably going to be best.

Yeah I was thinking of temp as low as possible. I have a feeling this is going to result in me buying the stuff from the store lol but I will give it a go at least.

Yeah, I'd buy a cheap piece of fish to try it out. You don't want to ruin something expensive if it turns out poorly.