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Are you talking something like this: MatsCletiusMaximus said:
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
Absolutely. Valid point. I’m already clarifying up front with meat (they have access to brisket, baby backs, etc). I think the plan is to bring or ship rubs and sauces.TheFanatic said:
Instant read thermometer (thermapen works great, some cheaper options are good too). Eventually you’ll get a feel for it and won’t need it anymore.
All of this.
when you travel on the path of the brohan every night is taco night not just tuesday and sometimes denial and change are the best things you can do for your inner brohan chi take that to the bank
sometimes i just blast the pam directly in to my mouth and then eat a bun its sort of a deconstructed version of what you are talking about take that to the bank brochacho
I call this recipe "Type 2 Diebeetus".Thought I posted this but guess not (on phone so may be missing it):
Friday at the family cookout I wanted to play with some pineapple for dessert.
Grilled BBQ Cola Pineapple
- Two pineapples, halved
- Sauce: 1L Coke / 2C Brown Sugar / 1C Sweet BBQ Sauce (I used SBR) simmer in saucepan
- BBQ Rub (Sweet : I used Smackers)
Baste and grill pineapple halves (lid down) until get a bit of char all around.
Slice into half rings, place In half pan with rest of sauce, cover and simmer until fairly tender. Flip if needed to immerse all.
Pour off half of the remaining broth and dust heavily with a sweeter bbq rub (I used Smackers), serve from pan.
Was a huge hit. Was funny how folks were apprehensive about the idea initially, and everyone was full. Then people started trying it, then coming back to the pan for more
A little different than GrillinFools awesome recipe. Was just playing with some stuff I had. May try with root beer next.
I call this recipe "Type 2 Diebeetus".
I grill pineapple quite a bit, but use a blackened rub for some of that delicious spicy/sweet mix that my pallette craves.
very true. Not to be consumed regularly, but my guests had very sweet-centric palate so went with that. The Smackers Rub has a layer of Heat to it that comes in on the backend that I like.
I totally forgot about that pineapple recipe. I still have some of that marinade. HmmmmThought I posted this but guess not (on phone so may be missing it):
Friday at the family cookout I wanted to play with some pineapple for dessert.
Grilled BBQ Cola Pineapple
- Two pineapples, halved
- Sauce: 1L Coke / 2C Brown Sugar / 1C Sweet BBQ Sauce (I used SBR) simmer in saucepan
- BBQ Rub (Sweet : I used Smackers)
Baste and grill pineapple halves (lid down) until get a bit of char all around.
Slice into half rings, place In half pan with rest of sauce, cover and simmer until fairly tender. Flip if needed to immerse all.
Pour off half of the remaining broth and dust heavily with a sweeter bbq rub (I used Smackers), serve from pan.
Was a huge hit. Was funny how folks were apprehensive about the idea initially, and everyone was full. Then people started trying it, then coming back to the pan for more
A little different than GrillinFools awesome recipe. Was just playing with some stuff I had. May try with root beer next.
The pam oil is a must. I've never hit it with some seasoning on top of that. #NoteTaken!
Twice a month I cook for a Homeless Ministry in downtown Knoxville. They offer a hot meal and clothing and sometimes medical and dental services.
If you're ever in East Tennessee, come hang out with us and serve. It's super easy. My favorite thing is the food's really good. When I first went down there 10 years ago, most of the food they were serving was stuff one step short of the dumpster. Out of date cakes and day old bagels and such. That's awesome people donate that but it was pretty sad for dinner. I love it we can bring what I think is the good food. It's still pork shoulder. But it's as good as I know how to make it.
I've found for me, it's several hours in before the shoulders start giving off drippings to matter much. A couple of thoughts on that -
Smokers are like TVs. Always room for one that's bigger.
I might have gone 3 and 3. The meat at the very outer edge of the grill is going to get blasted with direct heat that comes around the smokin' stone. I would be rotating those shoulders frequently so that one side doesn't get burnt.Fishboy said:
I use the jack Daniels wood chips all the time, especially when I'm cooking a recipe that uses Jack in the sauce or mop.
How does the taste difference compare to just using Hickory or Apple? Are you only using on ribs?
Little sweeter than Apple, I use with Ribs, Chops, chicken and hams when I have Jack in the sauce or mop
This is officially a GO!
That's nice. I also have some trouble with the cheap ones breaking or clogging. I like to add a little rub to my liquid on occasion. Can this handle something like that?
I'm not sure, but I'll test it out and let you know.
wow very cool!This is officially a GO!
Sadly Tipsy can’t make it so another pitman from our team is joining me.
We fly out Monday May 16th and return the following Monday.
Looks like we will need to accommodate for altitude (8200ft) with the cooks taking ~25% longer.
Moisture is also tougher to retain, so we will likely be injecting the hell out of big meats, and misting smaller meats periodically.
Still working on our menu for the Friday we will be “taking over” with a guest menu at his restaurant. Brisket and ribs are for sure. Leaning toward churched up beans. Will be introducing them to mustard- and vinegar-based sauces. Also considering a smoked bologna slider/sandwich... unsure of specifics on that yet.
I have yet to be able to find a source for GOOD buns for burgers. Where do you (collectively) go and what do you get?
Good call on the altitude thing. That could've screwed up the whole deal. Looks like you might want to grab one of those misters above for the moisture thing too.This is officially a GO!
Sadly Tipsy can’t make it so another pitman from our team is joining me.
We fly out Monday May 16th and return the following Monday.
Looks like we will need to accommodate for altitude (8200ft) with the cooks taking ~25% longer.
Moisture is also tougher to retain, so we will likely be injecting the hell out of big meats, and misting smaller meats periodically.
Still working on our menu for the Friday we will be “taking over” with a guest menu at his restaurant. Brisket and ribs are for sure. Leaning toward churched up beans. Will be introducing them to mustard- and vinegar-based sauces. Also considering a smoked bologna slider/sandwich... unsure of specifics on that yet.
Not sure about his but the one I use wont, it has a fine mesh filter that is at the end of the extension that goes in the bottle, I assume most bottles of this type will have the same.
