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| Forum name | General Discussion |
| Topic subject | I smoke meat. |
| Topic URL | http://board.okayplayer.com/okp.php?az=show_topic&forum=4&topic_id=13193133 |
13193133, I smoke meat.
Posted by MEAT, Fri Sep-08-17 06:58 PM
I like that shit all in my mouth.
No sauce though
Just good tender meat in my mouth to get that flavor profile.
🌚
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13193160, Lmao
Posted by legsdiamond, Fri Sep-08-17 09:34 PM
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13193165, lean or moist. I go both ways
Posted by MEAT, Fri Sep-08-17 09:39 PM
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13193161, atta boy
Posted by rdhull, Fri Sep-08-17 09:36 PM
>I like that shit all in my mouth.
>No sauce though
>Just good tender meat in my mouth to get that flavor profile.
>
>
>
>
>🌚
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13193172, Burnt ends all day
Posted by Atillah Moor, Fri Sep-08-17 10:35 PM
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13193231, Burnt ends can change your life
Posted by spenzalii, Sun Sep-10-17 02:48 PM
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13193195, I use pecan. What's your preferred wood to smoke?
Posted by kevb, Sat Sep-09-17 11:34 AM
Kev
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13193198, pecan/oak mixture
Posted by kingjerm78, Sat Sep-09-17 12:36 PM
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13193199, Wife has a pecan allergy. Apple too. And cherrywood.
Posted by MEAT, Sat Sep-09-17 12:57 PM
So I flex between hickory and mesquite.
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13193204, PAUSE....
Posted by Kira, Sat Sep-09-17 04:55 PM
>I like that shit all in my mouth.
>No sauce though
>Just good tender meat in my mouth to get that flavor profile.
>
>
>
>
>🌚
.... to add some cinnamon and let it blend into the meat.
Just let the succulent juices hit you tongue and drill all the way down your esophagus.
*scust at anyone not using cherry wood*
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13193251, Lol cinnamon
Posted by Mgmt, Sun Sep-10-17 08:27 PM
>>I like that shit all in my mouth.
>>No sauce though
>>Just good tender meat in my mouth to get that flavor
>profile.
>>
>>
>>
>>
>>🌚
>
>
>.... to add some cinnamon and let it blend into the meat.
>
>Just let the succulent juices hit you tongue and drill all the
>way down your esophagus.
>
>*scust at anyone not using cherry wood*
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13193232, I'm considering buying a house just to keep a smoker
Posted by Mafamaticks, Sun Sep-10-17 02:49 PM
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13193264, There are other reasons to buy a house?
Posted by MEAT, Sun Sep-10-17 11:02 PM
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13193259, I've got an offset and a kamado style cooker
Posted by spenzalii, Sun Sep-10-17 09:28 PM
I love my Akorn. Once you get it dialed in it will hold heat for hours. I've smoked brisket, ribs, chicken, turkey, ham, shrimp, salmon, you name it. Works like a BGE at about a third of the price.
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13198823, Today I smoke a brisket, some beef ribs, fried some chicken
Posted by MEAT, Sun Oct-01-17 06:40 PM
And grilled some burgers. Set for the week.
One set of ribs I marinated with Salt Lick Marinade.
The second set I added a Salt Lick rub to the Marinade.
Brisket I used Salt Lick marinade, wrapped in plastic overnight.
Hickory woodchips with a small piece of hickory charcoal to enhance the smoke.
Now I'm set for the week. No more fast food for the week.
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