"itschrome" (itschrome)
07/03/2015 at 19:21 • Filed to: None
9
26|
"itschrome" (itschrome)
07/03/2015 at 19:21 • Filed to: None | 9
| 26 |
Pulled pork, ribs and smoked mac n cheese.
I AM MAN. ROOOOOAAARRR
Also very full..
Birddog
> itschrome
07/03/2015 at 19:30 |
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Makin me hungry. Nice Grill!
desertdog5051
> itschrome
07/03/2015 at 19:35 |
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I’m on the way.
x87172
> itschrome
07/03/2015 at 19:35 |
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Mmmmmm... I can taste the second-hand ribs from here.
ttyymmnn
> itschrome
07/03/2015 at 19:52 |
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Impressive. I’m fixin to put some burgers on the Webah.
coqui70
> itschrome
07/03/2015 at 19:55 |
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You need this t-shirt:
http://www.zazzle.com/funny_meat_gri…
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itschrome
> coqui70
07/03/2015 at 20:26 |
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haha! I want this.. no I NEED THIS!
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itschrome
> ttyymmnn
07/03/2015 at 20:26 |
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nice. I need a stack like yours mine only has bottom holes.. not very effective!
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itschrome
> x87172
07/03/2015 at 20:26 |
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they were sooo good I didn;t even have a chance to get a photo of them off the grill haha.
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itschrome
> Birddog
07/03/2015 at 20:26 |
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thanks!
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itschrome
> desertdog5051
07/03/2015 at 20:27 |
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soo much pork left.. I’ll make you a plate.
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desertdog5051
> itschrome
07/03/2015 at 20:32 |
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Thanks. I missed my bus so I will be later than expected. Sorry.
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itschrome
> desertdog5051
07/03/2015 at 20:35 |
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I have a trained team of sled sloths at my disposal, how ever I fear the food may spoil before they leave the property. I shall dispatch them at once all the same.
Spaceball-Two
> itschrome
07/03/2015 at 20:48 |
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Almost done here. Gonna save it for tomorrow.
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ttyymmnn
> itschrome
07/03/2015 at 21:02 |
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The charcoal chimney is awesome. No lighter fluid necessary, coals ready in about thiry minutes (just about long enough to finish a cigar). This one is a Weber, and came from one of the big box home stores.
Ryan A.
> itschrome
07/03/2015 at 21:27 |
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How do you like that thermometer? I have one of those in the box but haven’t gotten a chance to use it yet. Looking for smoked poultry recipes now.
I’ve done pork in the past so I’m looking to try something new. Plus, poultry makes it more sharable at with my Indian co-workers.
Nibbles
> itschrome
07/03/2015 at 21:28 |
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Shit son, I has a proud
JQJ213- Now With An Extra Cylinder!
> itschrome
07/03/2015 at 21:59 |
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Smoked mac n cheese..thats a new one that sounds AMAZING!
Baeromez
> JQJ213- Now With An Extra Cylinder!
07/03/2015 at 22:33 |
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I know, right?
stuttgartobsessed
> itschrome
07/04/2015 at 00:05 |
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Where’s the beer/whiskey?
Frank Grimes
> itschrome
07/04/2015 at 00:23 |
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HOLY CRAP TELL ME EVERYTHING.
What kind of smoker?
How long did you smoke?
How much fire tending did you have to do?
I built a barrel smoker and it leaked like crazy and took so much tending the fire it was misery. Today I built a hibachi out of a pipe.
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itschrome
> stuttgartobsessed
07/04/2015 at 00:24 |
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Friend is in from out of town. He’s fresh sober, just got his 120 day chip. So we playing sober out of respect.
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itschrome
> Ryan A.
07/04/2015 at 00:28 |
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It was my buddies he brought it over with the ribs. I will be buying one ASAP. it was great and I highly recommend it.
and poultry is super easy to do. Just pick your flavors. Brine it with them, rub it with them, smoke ‘em and the sauce them with it. but always brine your bird!
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itschrome
> Frank Grimes
07/04/2015 at 00:50 |
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I have a Brinkmann TrailMaster Limited. its your basic top mid range box store smoker. You get exactly what you pay for, in the sense it performs better than you’d think for the money and feels nicer than it might really be. if that makes sense.
I put the pork on at 7:30 am and smoked at with I thought was 225, for 4 and a half hours. Then once my buddy showed up with the ribs and his probes well, turns out the thermometer is all show on this thing. I had been running at about 160. So we went another 5.5 hours at about 250 to 230. I was using Charcoal and hickory chunks/logs. I laid off the wood later on out of fear of over smoking the ribs. The shoulder would have taken more smoke. I put the Mac n Cheese in when the pork hit 170 degree’s. So it smoked for about 2/2.5 hours. and the ribs went another hour past the shoulder.
SO much! running that thing is like sailing. you never really get to sit back and enjoy the experience. Your always doing something. getting more coals going, adjusting the dampers, adding wood. it’s a lot more work than you realize. but the reward, it makes everything worth it.
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itschrome
> Spaceball-Two
07/04/2015 at 00:50 |
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nice!
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itschrome
> JQJ213- Now With An Extra Cylinder!
07/04/2015 at 00:58 |
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dude... Dude... It was the best thing ever! I have a base mac n cheese I make that I can modify for variations. So I used extra sharp cheddar and pepper jack, I wanted strong cheese that would hold up it’s own against the smoke. I also added a good squirt of spicy mustard to really brace the cheese up a bit. then mixed some of the rub with a whole lot more paprika and covered the top. smoked it with a hickory log on the fire for 2.5ish hours. Just wonderful. the smoked cheese flavor was rich and bold. it was honesty the best mac n cheese i ever made. and My mac n cheese drops panties. only Complaint I have is I would have rather then been further from the fire box, the bottom did scald a bit. not burn just scald and stuck a bit. if it was further from the fire it would have been perfect.
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itschrome
> Baeromez
07/04/2015 at 00:58 |
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dude, it’s life changing