Grilling ??? · Page 2 · CigarBid Forums

Wheelie, I brine my pork in salt/molasses/water for 24 hours. Then I dry rub it and let it sit for 24 more. Then it sits out for 3-4 hours to get to room temp and goes on the smoker until it is done.

THEN I foil it for a couple hours and pull it.

MACS wrote:

Sounds like real Q.

delarob
Herf-A-Holic

Sunday, April 29, 2012 7:25:43 PM

#23

Posted my pic of the sausage, chicken and turkey in the smoker. Cooked em high so no rubbery skin. But oh so smokey

Thunder.Gerbil
Herf-A-Holic

Sunday, April 29, 2012 7:26:23 PM

#24

They? I know the difference between smoking (i.e. barbecue, which takes hours) and grilling (i.e. steaks, which take minutes).

MACS wrote:

Depending on who you talk to, smoking and BBQ are not interchangeable. By their definitions smoking, sometimes referred to by the redundant term "cold smoking", would be application of low temperature smoke to the food, where there is little to no temperature rise and no cooking of the food occurs (ie: what would be applied to cheeses, cured fish lox, cured sausages) while BBQ would be a long slow cooking process (roasting) involving smoke, where your cooking chamber stays under 280F-ish.

I've personally given up trying to explain the differences to most people. 90% of the time, it's just a waste.

I also know that what wheel did (foiling and finishing in the stove) is tantamount to criminal activity.

MACS wrote:

Well DUH, he is from Texas.

Edited by user Sunday, April 29, 2012 7:30:35 PM | Reason: Not specified

dkeage
Herf-A-Holic

Sunday, April 29, 2012 7:45:35 PM

#25

Well DUH, he is from Texas.

Thunder.Gerbil wrote:

I wish y'all would quit equating wheel with Texas.....he is in Dallas!, it's not the same!!!

Thunder.Gerbil
Herf-A-Holic

Sunday, April 29, 2012 8:33:55 PM

#26

I wish y'all would quit equating wheel with Texas.....he is in Dallas!, it's not the same!!!

dkeage wrote:

You're right Kipp, I apologize.

dkeage
Herf-A-Holic

Sunday, April 29, 2012 9:40:40 PM

#27

You're right Kipp, I apologize.

Thunder.Gerbil wrote:

Gracias amigo....🍺

wheelrite
Herf-A-Holic Topic Starter

Sunday, April 29, 2012 11:47:00 PM

#28

They? I know the difference between smoking (i.e. barbecue, which takes hours) and grilling (i.e. steaks, which take minutes).

I also know that what wheel did (foiling and finishing in the stove) is tantamount to criminal activity.

Wheelie, I brine my pork in salt/molasses/water for 24 hours. Then I dry rub it and let it sit for 24 more. Then it sits out for 3-4 hours to get to room temp and goes on the smoker until it is done.

THEN I foil it for a couple hours and pull it.

MACS wrote:

I applaud your efforts..

But a lot of your prep is more for you than the final product...

=d>

wheel,

matchew
Connoisseur

Monday, April 30, 2012 11:25:07 AM

#29

you EFFING guys are making me hungry!