Absolute Vorticity

Got a free brisket off of a buddy of mine so going to fire up the smoker on Thursday our only dry day of the week.

Going to rub it with salt and pepper and let is sit overnight Then inject it with beef a broth mixture, garlic, onion powder. Then will apply a dry rub on the outside before putting it on the smoker. Then will wrap it with brown sugar and butter mixture for the final tenderization process.

With the nice weather comes more outdoor cooking! Let's get this thread fired up folks! What are some of your favorites to grill, cook, smoke, deep fry, other technique??? I did a pork butt not too long ago. Probably due for another rack or two of ribs.

Going to do a pork butt for my Fireworks Party on my smoker tomorrow. I will inject it this evening with some apple juice and spices, and throw a rub on it tomorrow then get my fire going!

tron777 wrote: ↑Thu Jun 30, 2022 8:26 am Going to do a pork butt for my Fireworks Party on my smoker tomorrow. I will inject it this evening with some apple juice and spices, and throw a rub on it tomorrow then get my fire going!

Sounds really good, Les! I need to move to your hood!

cloudy72 wrote: ↑Thu Jun 30, 2022 8:58 am

tron777 wrote: ↑Thu Jun 30, 2022 8:26 am Going to do a pork butt for my Fireworks Party on my smoker tomorrow. I will inject it this evening with some apple juice and spices, and throw a rub on it tomorrow then get my fire going!

Sounds really good, Les! I need to move to your hood!

Absolutely! This hood lights it up around the 4th... with me being the biggest display of course. We eat good too! I'll be grilling hot dogs, brats, and jalapeno cheese dogs also on Saturday.

tron777 wrote: ↑Thu Jun 30, 2022 9:14 am

cloudy72 wrote: ↑Thu Jun 30, 2022 8:58 am

tron777 wrote: ↑Thu Jun 30, 2022 8:26 am Going to do a pork butt for my Fireworks Party on my smoker tomorrow. I will inject it this evening with some apple juice and spices, and throw a rub on it tomorrow then get my fire going!

Sounds really good, Les! I need to move to your hood!

Absolutely! This hood lights it up around the 4th... with me being the biggest display of course. We eat good too! I'll be grilling hot dogs, brats, and jalapeno cheese dogs also on Saturday.

Awesome Les, that's what it is all about, celebration baby!!!!!

Bgoney wrote: ↑Sat Jul 02, 2022 9:01 am

tron777 wrote: ↑Thu Jun 30, 2022 9:14 am

cloudy72 wrote: ↑Thu Jun 30, 2022 8:58 am

tron777 wrote: ↑Thu Jun 30, 2022 8:26 am Going to do a pork butt for my Fireworks Party on my smoker tomorrow. I will inject it this evening with some apple juice and spices, and throw a rub on it tomorrow then get my fire going!

Sounds really good, Les! I need to move to your hood!

Absolutely! This hood lights it up around the 4th... with me being the biggest display of course. We eat good too! I'll be grilling hot dogs, brats, and jalapeno cheese dogs also on Saturday.

Awesome Les, that's what it is all about, celebration baby!!!!!

It is going to be awesome! I'm like a kid at Christmas, I'm so excited!

My better half made a meatloaf with Zucchini as an ingredient and I must say it was delicious. The original recipe called for ground turkey and Zucchini but I'm not a turkey fan so she used ground beef(which we get from the Amish) and as I said , it was delicious

Bgoney wrote: ↑Thu Jul 28, 2022 7:11 am My better half made a meatloaf with Zucchini as an ingredient and I must say it was delicious. The original recipe called for ground turkey and Zucchini but I'm not a turkey fan so she used ground beef(which we get from the Amish) and as I said , it was delicious

I'll have to try that, sounds awesome! I also like slicing zucchini very thin and putting a bunch of it in a glass baking dish, then on top of it layer pizza sauce, mozzarella, cheese, and pepperoni. Delicious!

I did 2 racks of ribs over the Labor Day weekend when I was at my Brother's helping him work on the deck., My cousin and his wife came down from MI to assist as well. Anyway, I did them the way I always do. Start off with a slathering of butter and mustard, then my dry rub. Put them on the smoker 275 degrees (these had some meat on them, not like the baby backs. Would go 250 for baby backs).. Anyway after 3 hours of smoking, I wrapped them in foil, but before doing so, I did the butter and brown sugar trick as described in my brisket post earlier in this thread. My oh my did it come out great and add to the flavor! So tender with the bones just falling right off the meat. Used my Mom's home made bbq sauce at the end. There were no leftovers! Probably the best ribs I have ever done with that little tweak!

For deep frying... love to deep fry walleye, fries, onion rings, mushrooms etc. We like to use a beer batter mainly although my Brother uses the dry stuff (Andy's I think it is called) for a heathier alternative. For the beer batter: Use flour, fry crisp (NOT corn meal YUCK!), a touch of baking powder (adds crunchiness) whatever spices you want, like pepper, garlic powder, onion powder, paprika, a little dried parsley, etc. Mix that up then add beer. The longer it sits the more thick it gets. But add the beer until you get the consistency that you want. Heat up your oil to around 350 degrees and get fryin'!

This coming Sunday, I'm going to cook a whole chicken on the smoker. I'm going to start by rubbing some olive oil on the outside of the chicken. This serves as two purposes. It will soften the skin a little bit so it doesn't come out all tough and leathery. Second, it adds moisture and gives your rub something to stick too.

Next step will be to apply a generous rub. I'll keep it simple here by using salt, pepper, garlic and onion powder, paprika, and probably some dried herbs I have from the garden. As the chicken is smoking at around 275 degrees... After about 45 mins, I'll spray some butter on it to keep it moist and it will also keep the skin nice and tasty so it doesn't toughen up. Once we are an hour and a half in, I'll do it again. Etc etc... until 2-3 hours have passed. The chicken should be done by then. Take it off the smoker, let is rest for about 30 mins. Slice and serve! Should come out nice and moist / tender with a bite thru skin. You can crank up the smoker to 400-500 degrees the last 8-10 mins if you want crispier skin. Your choice.

Doing some of my famous baby back ribs today! A great day weather wise, for using the smoker.

Looks awesome Les!

MVWxObserver wrote: ↑Sun May 28, 2023 1:01 pm Looks awesome Les!

It was super tender!

Did some country ribs and baby backs today and my best cook yet! Super tender, fall off the bone and sweet with a bit of heat for the sauce! The process for my ribs was to put mustard and butter on the outside and then my rub. Uncovered for 3 hours then wrapped in a layer of brown sugar, honey and butter for 3 more hours. Then sauce and back on smoker for additional 30 mins. uncovered to let the sauce set. Let rest and enjoy. Ran smoker at 300 degrees.

tron777 wrote: ↑Thu Oct 20, 2022 9:24 am This coming Sunday, I'm going to cook a whole chicken on the smoker. I'm going to start by rubbing some olive oil on the outside of the chicken. This serves as two purposes. It will soften the skin a little bit so it doesn't come out all tough and leathery. Second, it adds moisture and gives your rub something to stick too.

Next step will be to apply a generous rub. I'll keep it simple here by using salt, pepper, garlic and onion powder, paprika, and probably some dried herbs I have from the garden. As the chicken is smoking at around 275 degrees... After about 45 mins, I'll spray some butter on it to keep it moist and it will also keep the skin nice and tasty so it doesn't toughen up. Once we are an hour and a half in, I'll do it again. Etc etc... until 2-3 hours have passed. The chicken should be done by then. Take it off the smoker, let is rest for about 30 mins. Slice and serve! Should come out nice and moist / tender with a bite thru skin. You can crank up the smoker to 400-500 degrees the last 8-10 mins if you want crispier skin. Your choice.

I'm going to do a whole chicken again on Saturday. I am going to marinate the chicken overnight using a bottle of lemon pepper. You can buy it at the grocery store. The rest of the quoted post procedure wise, will be done after that. Should turn out to be awesome!

I'm making my Grandpa Rhoads's famous shikabob. You have the usual veggies, tomatoes, pineapple, onions, green peppers mushrooms etc along with steak. Put it on the grill and smoke it up. Cook it about half way. Give it a little char. Then put his secret tomato based bbq sauce on it. Throw it in the oven to tenderize the veggies and serve! He always served it over mashed potatoes lol

I haven't posted in this thread and a while and a few weeks ago, I smoked some freshly caught rainbow trout. They turned it awesome and this was my process. When preparing the fish, you just cut the heads off and gut 'em. Leave the skin on. Then, I made a brine for the fish which consisted of kosher salt, sugar and water. Stir all ingredients together making sure the salt and sugar are fully dissolved. I then soaked the fish in the brine for approx. 2 hours. After that, I took the fish out of the brine and laid them on some paper towel to dry. I let them air dry for a couple of hours. You'll know when they are ready for the smoker, as the meat will get that tacky feel to it. I ran the smoker for this cook very low between 180-200 degrees. It took about 90 mins, almost 2 hours to get the internal temp of the fish to around 150-160 degrees. The fish came out moist and flaky tender! It was oh so good! First time I have ever done fish on the smoker by myself (My Dad used to smoke fish all the time when he had his electric smoker). I have some more trout in the freezer that I need to do, but this process really turned out great so I plan on doing it the same way again next time.