IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 9 hours ago, rico said: Foster's Lager? Dang, they still make that stuff? Every time I see or hear the name Foster's Lager it reminds me of the time my wife's sister's boyfriend invited us to a Men at Work concert. He was a rep for a PR firm in St Louis and got free tickets to all kinds of stuff, and normally they'd invite us along. When we were driving to the venue, I asked him if there was an opening act. He said, "Yeah, some group named Foster's Lager." When we got to the concert, the marquee read, "Men at Work presented by Foster's Lager." Took him a while to live that one down. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 Here's another tool on the BBQ arsenal that I find invaluable. IGrill mini Bluetooth meat thermometer. If you want it perfect, there's no substitute. Stick the probe in the thickest part of the meat, pair it to your phone, and done to the exact internal temperature. Link to comment Share on other sites More sharing options...
Steubenhoosier Posted June 21, 2019 Report Share Posted June 21, 2019 11 hours ago, rico said: Foster's Lager? Dang, they still make that stuff? At least at my local Meijers they still carry the oil can sized Foster's. Sell them individually and that is about the perfect size for what I need. Link to comment Share on other sites More sharing options...
BeerBQ Posted June 21, 2019 Report Share Posted June 21, 2019 4 hours ago, IUFLA said: Here's another tool on the BBQ arsenal that I find invaluable. IGrill mini Bluetooth meat thermometer. If you want it perfect, there's no substitute. Stick the probe in the thickest part of the meat, pair it to your phone, and done to the exact internal temperature. I have something similar but a different brand. Mine has a few probes so I can track grill temp and a few meats. Also, most stock thermometers in grills aren’t great. Some can be calibrated but not all. I cooked around 300f (per my thermometer) for a few hours on a new smoker. I think the thermometer on it maxed out around 235. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 22 minutes ago, BeerBQ said: I have something similar but a different brand. Mine has a few probes so I can track grill temp and a few meats. Also, most stock thermometers in grills aren’t great. Some can be calibrated but not all. I cooked around 300f (per my thermometer) for a few hours on a new smoker. I think the thermometer on it maxed out around 235. Agreed. I have a ThermoPro TP20 I use (multiple probes) when I put stuff in the big smoker. The iGrill is nice for grilling for just me and mama now that we've got all the kids out and on their own. It seems to be pretty accurate. Of course I always put the probe in the wife's cut. She's a bit picky about doneness. I'm ok between mooing and done Link to comment Share on other sites More sharing options...
milehiiu Posted June 21, 2019 Report Share Posted June 21, 2019 2 hours ago, IUFLA said: Agreed. I have a ThermoPro TP20 I use (multiple probes) when I put stuff in the big smoker. The iGrill is nice for grilling for just me and mama now that we've got all the kids out and on their own. It seems to be pretty accurate. Of course I always put the probe in the wife's cut. She's a bit picky about doneness. I'm ok between mooing and done Wow. Now we're talking about stuff in a big smoker, probe's, wife's cut, pickiness, and being done. Oh wait. I drifted off. Still talking about grilling. Whew. LOL Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 38 minutes ago, milehiiu said: Wow. Now we're talking about stuff in a big smoker, probe's, wife's cut, pickiness, and being done. Oh wait. I drifted off. Still talking about grilling. Whew. LOL You seem a little offended by my post, and I don't understand why... Nor do I care...your cross to bear I guess. Link to comment Share on other sites More sharing options...
milehiiu Posted June 21, 2019 Report Share Posted June 21, 2019 40 minutes ago, IUFLA said: You seem a little offended by my post, and I don't understand why... Nor do I care...your cross to bear I guess. Not offended at all. Just thought it was funny. That's what the LOL was for. So many of our threads go off topic. Sorry, you did not pick up my attempt at humor. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 28 minutes ago, milehiiu said: Not offended at all. Just thought it was funny. That's what the LOL was for. So many of our threads go off topic. Sorry, you did not pick up my attempt at humor. I didn't think I was off topic at all...just trying to be a good forum citizen by providing the benefit of my outdoor cooking experiences, which I thought was the point of this thread... Link to comment Share on other sites More sharing options...
milehiiu Posted June 21, 2019 Report Share Posted June 21, 2019 4 minutes ago, IUFLA said: I didn't think I was off topic at all...just trying to be a good forum citizen by providing the benefit of my outdoor cooking experiences, which I thought was the point of this thread... You missed my point once again. It was me, that was going off topic. Anyway, thanks for the reply. And appreciate your contribution. Link to comment Share on other sites More sharing options...
BeerBQ Posted June 21, 2019 Report Share Posted June 21, 2019 4 hours ago, IUFLA said: Agreed. I have a ThermoPro TP20 I use (multiple probes) when I put stuff in the big smoker. The iGrill is nice for grilling for just me and mama now that we've got all the kids out and on their own. It seems to be pretty accurate. Of course I always put the probe in the wife's cut. She's a bit picky about doneness. I'm ok between mooing and done What’s the big smoker? The biggest I have is a 22.5” WSM. Nothing crazy but it can hold plenty for me. Link to comment Share on other sites More sharing options...
mrflynn03 Posted June 21, 2019 Report Share Posted June 21, 2019 When smoking ribs I remove the rib cap when prepping them. Season with my homemade rub, after about 2 hours on the smoker makes for nice little snack. I've settled in on pecan wood, hickory and white oak when I can get it for my smoking wood. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 10 minutes ago, BeerBQ said: What’s the big smoker? The biggest I have is a 22.5” WSM. Nothing crazy but it can hold plenty for me. Kids bought me a 30 inch a couple of years back. I don't use it much, except for turkeys or brisket. I have used it for ribs and chicken breast, but not often. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 17 minutes ago, milehiiu said: You missed my point once again. It was me, that was going off topic. Anyway, thanks for the reply. And appreciate your contribution. Excuse my lack of awareness, then... Link to comment Share on other sites More sharing options...
milehiiu Posted June 21, 2019 Report Share Posted June 21, 2019 Just now, IUFLA said: Excuse my lack of awareness, then... You are good with me. In fact, one of my favorite posters. Please accept my apologies, at attempting some weak humor. It's all on me. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 8 minutes ago, milehiiu said: You are good with me. In fact, one of my favorite posters. Please accept my apologies, at attempting some weak humor. It's all on me. No, no apologies necessary. As I said, I can lack awareness. Hard to gauge people on a message board sometimes. You're held in high esteem around here, and I can understand why. Link to comment Share on other sites More sharing options...
IUFLA Posted June 21, 2019 Report Share Posted June 21, 2019 Turkey on the smoker...I like fruit woods (apple, cherry) for poultry Link to comment Share on other sites More sharing options...
BeerBQ Posted June 22, 2019 Report Share Posted June 22, 2019 1 hour ago, IUFLA said: Kids bought me a 30 inch a couple of years back. I don't use it much, except for turkeys or brisket. I have used it for ribs and chicken breast, but not often. Have you ever tried pulled pork? It’s not terribly difficult, cost efficient, and really good. Link to comment Share on other sites More sharing options...
Zlinedavid Posted June 22, 2019 Report Share Posted June 22, 2019 1 hour ago, IUFLA said: Turkey on the smoker...I like fruit woods (apple, cherry) for poultry Aaand commence drooling in 3...2...1.. Link to comment Share on other sites More sharing options...
IUFLA Posted June 22, 2019 Report Share Posted June 22, 2019 27 minutes ago, BeerBQ said: Have you ever tried pulled pork? It’s not terribly difficult, cost efficient, and really good. I did a pork shoulder once, and it turned out good. But with just me and my wife around, a lot of leftovers Link to comment Share on other sites More sharing options...
hoosierfan615 Posted June 22, 2019 Report Share Posted June 22, 2019 1 hour ago, IUFLA said: I did a pork shoulder once, and it turned out good. But with just me and my wife around, a lot of leftovers Pulled pork freezes well and tastes great when reheated. Freeze in batches for you and her or use when you have guests! Link to comment Share on other sites More sharing options...
IUFLA Posted June 22, 2019 Report Share Posted June 22, 2019 14 hours ago, mrflynn03 said: Season with my homemade rub Would that be a recipe you'd be willing to share? Like I said, I use a prepared rub (Williams Rib Tickler) but I do like to try new stuff... Link to comment Share on other sites More sharing options...
milehiiu Posted June 22, 2019 Report Share Posted June 22, 2019 Basic BBQ Rub recipe Link to comment Share on other sites More sharing options...
mrflynn03 Posted June 22, 2019 Report Share Posted June 22, 2019 6 hours ago, IUFLA said: Would that be a recipe you'd be willing to share? Like I said, I use a prepared rub (Williams Rib Tickler) but I do like to try new stuff... Sure. It makes enough to do a rack of ribs with some leftover but can easily be doubled or more. I rub whatever I'm doing the night before and wrap in saran wrap and refrigerate. Link to comment Share on other sites More sharing options...
BeerBQ Posted June 22, 2019 Report Share Posted June 22, 2019 Rubs are pretty fun and easy to mess around with. Salt, pepper, onion, and garlic (SPOG) is great on steaks. From there you can add sugars, other spices, or even things like coffee. I like to start from a recipe and tweak it as I choose. Link to comment Share on other sites More sharing options...
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