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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

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    • goosehdG
      goosehd
      Mod Squad
      @seawolf
      Joined:

      @seawolf from our local butcher. One is a Maui beef and the other is a teriyaki chicken.

      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

      last edited by goosehd J 1 Reply Last reply Reply Quote 1
      • goosehdG
        goosehd
        Mod Squad
        Joined:

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        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

        last edited by 1 Reply Last reply Reply Quote 8
        • J
          Jett129
          見習いボス
          @goosehd
          Joined:

          @goosehd said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

          @seawolf from our local butcher. One is a Maui beef and the other is a teriyaki chicken.

          If the answer is Chicken Teriyaki,what’s the question?… Who’s the only living Kamikazi pilot?

          last edited by DeeDee85D 1 Reply Last reply Reply Quote 1
          • IkeapartyI
            Ikeaparty
            Raw and Unwashed
            Joined:

            About to throw down on the Iwatani, last night camping, most excited for pork jowl
            PXL_20250526_012940812.MP.jpg

            last edited by 68degreesorless6 1 Reply Last reply Reply Quote 8
            • SourPowerS
              SourPower
              Haraki san Expert
              Joined:

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              Excess In Moderation

              last edited by seawolfS 1 Reply Last reply Reply Quote 15
              • bluemantraB
                bluemantra
                Haraki san Prodigy
                Joined:

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                WTB IHJ-140-IG size L

                last edited by 1 Reply Last reply Reply Quote 10
                • DeeDee85D
                  DeeDee85
                  啓蒙家
                  @Jett129
                  Joined:

                  @Jett129 😂😂😂

                  last edited by 1 Reply Last reply Reply Quote 0
                  • 68degreesorless6
                    68degreesorless
                    Haraki san Student
                    @Ikeaparty
                    Joined:

                    @Ikeaparty classy af camp eats

                    last edited by 1 Reply Last reply Reply Quote 1
                    • seawolfS
                      seawolf
                      Mod Squad
                      @SourPower
                      Joined:

                      @SourPower The best!

                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                      @zeebeeleather

                      last edited by 1 Reply Last reply Reply Quote 1
                      • B
                        Brodie
                        Haraki san Student
                        Joined:

                        Been in the game a while, but never got around to attempting sausage. Finally gave it a go today. Just did a fresh sausage, no curing or cold smoking...baby steps. Turned out great, had fun, and feel much more confident in the process now. On to the full shebang next time.

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                        last edited by SourPowerS 1 Reply Last reply Reply Quote 10
                        • SourPowerS
                          SourPower
                          Haraki san Expert
                          @Brodie
                          Joined:

                          @Brodie those look legit. Were they like a brat or a hot link in terms of flavor?

                          Excess In Moderation

                          last edited by B 1 Reply Last reply Reply Quote 0
                          • B
                            Brodie
                            Haraki san Student
                            @SourPower
                            Joined:

                            @SourPower Thanks!

                            They were more of a hot link. Just salt, pepper, and cayenne for seasoning...super basic.

                            It was more of a proof of concept cook for me, but now I'm ready to conquer the world. Jalapeño and cheddar is the plan for my next attempt. I've been wanting to try that out, and it's also been highly requested by the wife. Looking forward to giving it a go for our next big family get together.

                            last edited by seawolfS 1 Reply Last reply Reply Quote 1
                            • SFMCfrankyS
                              SFMCfranky
                              Raw and Unwashed
                              Joined:

                              Just a Webber. But I did some sweet baby backs today.

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                              last edited by mclaincauseyM 1 Reply Last reply Reply Quote 5
                              • seawolfS
                                seawolf
                                Mod Squad
                                @Brodie
                                Joined:

                                @Brodie Making sausage is a blast and yours look great! I have a 5 pound sausage stuffer that makes light work of a batch of sausage. There's a book called Charcuterie that has tons of classic sausage recipes in it. Highly recommended.

                                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                @zeebeeleather

                                last edited by B 1 Reply Last reply Reply Quote 1
                                • B
                                  Brodie
                                  Haraki san Student
                                  @seawolf
                                  Joined:

                                  @seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.

                                  I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.

                                  Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in 🙂

                                  last edited by Brodie 1 Reply Last reply Reply Quote 1
                                  • W
                                    wjw
                                    Haraki san Student
                                    Joined:

                                    Some ribs for dinner

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                                    36 777S-21 |36 777SST | 35 634S-ib-c | 36 634XHS
                                    XXXL IHSH-293-OD | XXXL IHSH-130-GB |XXXL IHSH-337 | SP-L IHSH 422

                                    last edited by J 1 Reply Last reply Reply Quote 5
                                    • J
                                      Jett129
                                      見習いボス
                                      @wjw
                                      Joined:

                                      @wjw Those look amazing. Baby Backs? My goal this season is to get better at making ribs. Any info you can share on what you did and how you did it would be appreciated.

                                      last edited by W 1 Reply Last reply Reply Quote 0
                                      • W
                                        wjw
                                        Haraki san Student
                                        @Jett129
                                        Joined:

                                        @Jett129 St Louis pork ribs from costco. I use a pellet smoker, and cook until you get the amount of pull you want on the bone. Ive played around with different methods. I pat ribs dry and do a mustard binder. Then season with what you want. Currently I just have a pork rib I was gifted that I've been using and add black pepper and brown sugar. But I recommend some kind of seasoning with at least salt, pepper, garlic, and paprika. After I heavily apply that I cover it in brown sugar. Smoke at 225 for the most part. Usually around 6 hours give or take on how you like it and how you do it. Last 20 min or so I brush on a mix of bbq sauce and something sweet (this time it was apricot jam in the mix). Then let rest a little bit. I like my ribs not completely fall off the bone, but done enough to pull a bone out wihour much effort. If I don't wrap it at all I spritz it give or take every hour with some apple cider vinegar and whatever else on hand (this time it was an orange soda Poppi, but I do the vinegar with apple juice if I have it). If I wrap the ribs I don't spritz, doing a variation of the 3-2-1 method (3 hours un covered, 2 hours wrapped in butcher paper, 1 hour unwrapped---but that leads to not much pull off the bone, so I do more like 3, 2.5, 45min give or take, and when I wrap it i put some thin slabs of butter on it and sometimes more brown sugar). The pic above I didn't wrap and spritzed as it went after the first 2 hours. I also went up to 250-275 after 3-4 hours this time.

                                        Many ways to do it, but highly recommend the brown sugar, and spritz if you don't wrap, butter if you do wrap, and something sweet mixed with your sauce. And 225 is a good starting temp. Play around with the temp the more you do it, but I'd do a that for at least first 2 hours anyway you do it. I just bend it with tongs to see the doneness. Hope your rib adventures go well.

                                        36 777S-21 |36 777SST | 35 634S-ib-c | 36 634XHS
                                        XXXL IHSH-293-OD | XXXL IHSH-130-GB |XXXL IHSH-337 | SP-L IHSH 422

                                        last edited by J 1 Reply Last reply Reply Quote 0
                                        • J
                                          Jett129
                                          見習いボス
                                          @wjw
                                          Joined:

                                          @wjw This is fantastic. Thank you so much. I have 3 racks of St. Louis ribs from Costco in my freezer,just waiting for me. I feel like when you bite into a rib you should leave a bite mark. If your meat is falling off the bone then you’ve probably overcooked them. I generally use a mustard binder and a rib/pork rub that contains most ,if not all the spices you mentioned. I’ve never wrapped ribs before,but you have me intrigued to try. I usually spray with a 50/50 mix of apple juice and water,as I don’t really like vinegar on my BBQ,but I’m willing to try that as well. I cook with a PK 360,which enables me to use indirect heat. I use a combination of hickory and apple wood for smoke. I keep a drip pan with water and bourbon underneath them. If you scroll back a bit there’s some pictures from a pork butt I recently made. My cooking surface is small so if I want to make more than one rack I have to use a rib rack which makes it hard to sauce it in the end. Ribs are my favorite BBQ food,and I’ve occasionally made very good ones but never great,and sometimes they’re just not that good. I will be re-reading your post many times over the summer,and will report back. Really appreciate it!

                                          last edited by W 1 Reply Last reply Reply Quote 1
                                          • W
                                            wjw
                                            Haraki san Student
                                            @Jett129
                                            Joined:

                                            @Jett129 what you spritz with or season with doesn't really matter, but I do really recommend a liberal coating of brown sugar after you rub it down with your other stuff. (I also never taste the vinegar from spritz). The spritz is really just for moisture. Lots of other stuff I smoke I use a drip pan with whatever liquid too, but I feel like with spritz or wrapping not necessary for ribs. And if you put drip pan directly under what you are smoking really changes how it cooks compared to having it offset. Try the 3-2-1 method to see if you like it. That gets a lot of bite on the bone "competition" style ribs, I just like my bone to pull off a little easy without being fall of the bone...somewhere in-between. Saucing isn't a must either, but if you do sauce it, I recommend having it in the smoker for around 20 min or so to let it stick on and be that tacky kind of coating rather than just sauce. And I'm a big fan of sweet sauce for pork. Could always pull it out to sauce as well.

                                            36 777S-21 |36 777SST | 35 634S-ib-c | 36 634XHS
                                            XXXL IHSH-293-OD | XXXL IHSH-130-GB |XXXL IHSH-337 | SP-L IHSH 422

                                            last edited by 1 Reply Last reply Reply Quote 0
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