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Show Us Your Meat
- Thread starter Miles Long
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Jd192235
Dude with a tude
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AlwaysFara
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If you ask in the right way, my meat is earned
If you share your meat, I’ll share dessert.
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Fugu_B
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AlwaysFara
Guest
Serious question. Do you guys buy or make separate smokers? I have a charcoal grill and a gas grill.
How would I smoke my meat?
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Fugu_B
Guest
My charcoal grill doubles as the smoker. It has an adjustable coal tray but no dedicated smoking chamber so I have to keep wet chips nearby and throw them in. I keep the coal tray cranked all the way down. I also have a small gas grill and a (mini) Egg. I use the gas grill most of the time. Less work.
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AlwaysFara
Guest
How long would the wet chip/charcoal method take, and do you listen to Dio while smoking your meat?
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Fugu_B
Guest
The thicker the meat, the longer it takes to cook it. Also depends on the amount of heat you apply. If you turn the coals down, you can cook it all day, or at least until the juices start running out. Of course you could crank up the heat at the end and really put a sear on it. Pity you are so far away, you could have come over and played with it hands-on. We could practice both the wet-rub and the dry-rub. I’m sure you are a natural! This was just so spontaneous, I was inspired, so we’ll have to plan better.
3 hours for the loin with the coals all the way down. Those eye rounds, about an hour off the heat and 15 minutes on. They dry up quick. Fat side down.
I wanted to put We Rock and I Speed At Night on maximum, but the folks next door would certainly not appreciate it.
Miles Long
Fuck victoriously!
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Unfortunately in my current living situation I don't have any outdoor space for a grill or smoker. I make do using the crock pot, broiler, cast iron skillet, etc. Not as good as using real grills or smokers, but it gets the job done. Ideally I'd eventually like to have a big back yard with enough room for a charcoal grill, a gas grill, a good sized smoker, and a fire pit. Depending on the location an entire outdoor kitchen would be pretty cool. Some day.
Jd192235
Dude with a tude
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I have a traeger pellet smoker best purchase I’ve made in awhile I almost never use my Weber anymore they have great recipes on their website too
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AlwaysFara
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You can come over anytime. I don’t have a BIG yard, but I have a spot of green and garden.
LostGirlTink
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tnman03
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I’m not usually one to do a lot of showing off... and I don’t mean to brag or anything but...
Wow!!! What else did you serve with it because that looks delicious?
LostGirlTink
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Baked potatoes, homemade bread, roasted baby carrots, salad with balsamic dressing and lots of wine.
tnman03
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LostGirlTink
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I like food.
Therefore I've become an amazing cook. I can cook dinner for 30 on an hours notice 
tnman03
Rustic rapscallion
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I like food.
There're some amazing cooks here on Lit.
TTawhere
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My meat getting warmed up outdoors:
Serving things up:
Filleted pork tenderloin stuffed with apple, bacon and onion that has been sautéed and deglazed with cider vinegar and a bit of brown sugar. The whole thing gets wrapped with woven bacon and cooked. It is finished with a reduction of two bottles of hard cider. Sorry the plating isn't fancier, we were well out in the woods when this was done.
Serving things up:
Filleted pork tenderloin stuffed with apple, bacon and onion that has been sautéed and deglazed with cider vinegar and a bit of brown sugar. The whole thing gets wrapped with woven bacon and cooked. It is finished with a reduction of two bottles of hard cider. Sorry the plating isn't fancier, we were well out in the woods when this was done.
LostGirlTink
Adorkable weirdo
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- Jan 6, 2017
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TTawhere
Literotica Guru
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Fresh pretzel roll, coleslaw, and baked acorn squash with cinnamon and maple syrup. The roll was cooked in a cardboard box lined with foil over coals.
Dessert was a blueberry cobbler from the dutch oven with whipped cream, but it was too dark for pictures by then.
Miles Long
Fuck victoriously!
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Sunday is for the MEAT
Gather round the campfire, my carnivore kiddos, because Sundays are for the MEAT.
This week my meat is the flank steak. As you know, flank steak comes from the abdominal muscles or lower chest. When you think of me, you immediately think of rock hard tasty abs, so it's a very appropriate cut of prime beef we are enjoying here tonight. The tale of today's meat actually begins yesterday, when I took my wonderful meat and started marinating it. When it comes to getting the best flavor out of my tender, juicy meat, I always plan ahead. Olive oil. Balsamic vinegar. Garlic. Salt. Pepper. Worcestershire sauce. Red pepper flakes. You bet your sweet bippy my meat bathed luxuriously in this glorious concoction overnight. And oh was it worth the wait. The perfect balance of salty, sweet, tangy, and spicy complement the natural goodness that is my meat. From the moment it hits your lips until you swallow every last bite and feel that deep, full satisfied feeling in your stomach, my meat is really delivering tonight.
Gather round the campfire, my carnivore kiddos, because Sundays are for the MEAT.
This week my meat is the flank steak. As you know, flank steak comes from the abdominal muscles or lower chest. When you think of me, you immediately think of rock hard tasty abs, so it's a very appropriate cut of prime beef we are enjoying here tonight. The tale of today's meat actually begins yesterday, when I took my wonderful meat and started marinating it. When it comes to getting the best flavor out of my tender, juicy meat, I always plan ahead. Olive oil. Balsamic vinegar. Garlic. Salt. Pepper. Worcestershire sauce. Red pepper flakes. You bet your sweet bippy my meat bathed luxuriously in this glorious concoction overnight. And oh was it worth the wait. The perfect balance of salty, sweet, tangy, and spicy complement the natural goodness that is my meat. From the moment it hits your lips until you swallow every last bite and feel that deep, full satisfied feeling in your stomach, my meat is really delivering tonight.
C
Cyberbella
Guest
Gather round the campfire, my carnivore kiddos, because Sundays are for the MEAT.
This week my meat is the flank steak. As you know, flank steak comes from the abdominal muscles or lower chest. When you think of me, you immediately think of rock hard tasty abs, so it's a very appropriate cut of prime beef we are enjoying here tonight. The tale of today's meat actually begins yesterday, when I took my wonderful meat and started marinating it. When it comes to getting the best flavor out of my tender, juicy meat, I always plan ahead. Olive oil. Balsamic vinegar. Garlic. Salt. Pepper. Worcestershire sauce. Red pepper flakes. You bet your sweet bippy my meat bathed luxuriously in this glorious concoction overnight. And oh was it worth the wait. The perfect balance of salty, sweet, tangy, and spicy complement the natural goodness that is my meat. From the moment it hits your lips until you swallow every last bite and feel that deep, full satisfied feeling in your stomach, my meat is really delivering tonight.
Now that’s what I call meat!
Jd192235
Dude with a tude
- Joined
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