Trucks and BBQ

[Sour_Squirrel]

How many of you truck owners own BBQ's or smokers ?

 

I own a 2017 GMC Sierra SLE with the Elevation package in Stone Blue.

I've owned my Weber Genesis Silver for 19 years now. I also own a Weber kettle charcoal grill and a Brinkman smoker.

[dtatro69]

I own a 2003 Silverado 2500HD 4X4. I own two smokers of witch I built. One is ugly drum and other ones on a trailer to be able do whole hog or just a smorgise board.

[Pacfanweb]

1979 Short Bed Silverado drag truck

2015 Sierra SLT Crew Cab 4x4

 

Ugly Drum Smoker

[emeryz28]

odd question but I like it

 

here is my set up

 

Blaze Grille w/rotiserre in my outdoor kitchen with a Blaze Fridge and a Weber Smokey Mountain smoker. these pics from yesterday, had a few neighbors over. last picture is from last February

 

 

[Sour_Squirrel]

That is an awesome set up.

I wish I was your neighbour !!

[Spurshot]

I built a couple UDS's. I currently have a 36" offset and a couple Bubba Kegs (a.k.a. Big Steel Keg come BroilKing Keg). I do pork butt, salmon, chicken, holiday hams, and a tri-tip that I use a unique technique of grilling and smoking to get a medium rare smoked tri-tip.

[RyanbabZ71]

odd question but I like it

 

here is my set up

 

Blaze Grille w/rotiserre in my outdoor kitchen with a Blaze Fridge and a Weber Smokey Mountain smoker. these pics from yesterday, had a few neighbors over. last picture is from last February

 

 

 

Damn you have more TVs outside than I have in my house

[KARNUT]

Too hot here in south Texas and plenty of good barbecue places to go cheap with AC.

[Spurshot]

Too hot here in south Texas and plenty of good barbecue places to go cheap with AC.

Isn't it a requirement of Texas citizenship, kinda like a state militia, to do bar-b-que?

[KARNUT]

I'm a transplant, been here 40 years still not used to the heat. We only go outside for extended periods from October-June.

 

 

Sent from my iPhone using Tapatalk

[Sour_Squirrel]

I built a couple UDS's. I currently have a 36" offset and a couple Bubba Kegs (a.k.a. Big Steel Keg come BroilKing Keg). I do pork butt, salmon, chicken, holiday hams, and a tri-tip that I use a unique technique of grilling and smoking to get a medium rare smoked tri-tip.

Do you smoke the tri-tip first and then grill it, or do you grill and then smoke?

[lew-e]

My electric smoker crapped the bed and I’m too lazy to drill the rivers out to try and fix it just yet. Threw a pork butt on the Weber with some apple wood. Turned out WONDERFUL! We didn’t take any picture of the finished meat because after letting it rest we were all a bit hungry and just wanted to eat it!

 

Some beef ribs I smoked months ago

 

I’m totally addicted

[Spurshot]

Do you smoke the tri-tip first and then grill it, or do you grill and then smoke?

 

My method is to put a rub on, then grill the cold meat, right out of the fridge until it's adequately seared. Very high heat. The meat is still cold a 1/3" below the surface.

 

Remove the meat and put it in your smoker at around 200F-225F. The lower the temp, the longer you can smoke until the core gets to desired temp. I like 130-135F (Med rare).

I use mesquite wood for the smoking. The amount of time you can get on the smoker varies a bit, but you should be able to get between 1 1/2 - 2 hours of smoke time if you keep control of the temps. That's not enough for most mild woods like hickory, apple, etc.. But mesquite comes thru well with even 1 hour of smoke and it goes very well with beef if not over smoked.

 

While the tri-tip is smoking, I make a dipping broth.

1 qt beef stock (the richer looking broth at the store)

1 tablespoon Franks hot sauce or to taste

2 tablespoon soy sauce

1/4 cup Cabernet Sauvignon or equivalent

1/4 cup your favorite savory rub

Bring to a boil and simmer for little bit.

 

Cool in an ice bath if injecting or pre-cook marinating. I do what I call a post-cook marinate. My method is to dry rub and let the rub stay on overnight, if time allows. Then super hot sear, remove from grill, smoke in the keg at 200-225 with mesquite until internal temp is 125-130, which I can usually get 1 1/2 - 2 hrs of smoke, slice thinly across the grain, tray it and pour the marinade/au ju over it. The longer it sets in the au ju after cooking, the more the smoke moves thru the au ju and both flavor the meat. The second day always better. We had some for dinner tonight that I cooked Saturday. It's killer. I'm sure this would be great with your briskets, and other beef, including steaks.

 

Make sure the broth you made is below the temperature of the desired meat temperature. If you pour 180F broth over the tray of sliced meat as shown, it will cook it to very well done. Ask me how I know. LOL.

[emeryz28]

MEATS!!

[111]

This thread is amazing.  This is my baby, The Good One Trailboss.  I also have an electric that I use to smoke overnight or when its cold & windy.