WELCOME TO RIVER DAVES PLACE

This place is smokin!

Hullbilly

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Why do I always open this thread as I’m eating leftovers from my cooler?!?
 

OldSchoolBoats

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what did you put on the legs?
Those look amazing!
Lightly dusted with some rub and then lightly brushed with BBQ sauce.

I tried something new yesterday and added pickle juice to my BBQ sauce and it was a freaking game changer!!

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185EZ

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That's awesome!
You'll love that griddle
Wish I could've gone bigger. I wanted a smaller one to take camping.
Now you just need to add some food so you can get into the EZ Life Club.:)
 

jscarab

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That's awesome!
You'll love that griddle
Wish I could've gone bigger. I wanted a smaller one to take camping.
Now you just need to add some food so you can get into the EZ Life Club.:)
Gonna add this tomorrow.....will use as storage and prep station. When your cooking on the griddle, you need to have your shit together, prepped, and somewhere to store supplies....
 

jscarab

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I know this is EZ’s smoke thread but this black stone griddle is proving its worth!! Chicken and steak stir fry at the same time....‍
 

4Waters

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I'm in the worst stall I've ever had, I'm on 3hrs now.
 

OldSchoolBoats

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Did quite a bit of smoking on Saturday....

Smoked chicken salad and a pork butt. Pork butt was for sliders that we brought over to a pool party yesterday.



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ridebig

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Damn, I knew I should have come out this weekend! Looks awesome!
 

Shlbyntro

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Where you see smoke....



















Theres bbq!!!
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Working on some bacon wrapped pork chops today. They went on at 11 and should be done around 6. I'll snap a pic when I unwrap them around 430
 

Shlbyntro

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Rubbed with Tony C's original creole season and then wrapped in hickory/smoke bacon. Smoked for 5 1/2 hrs at 225 in a tray wrapped with foil with only a few vent holes poked to keep everything moist and juicy. Took this pic right when I unwrapped them and put them on the open grill to put a crust on them. They will stay on for another 1-1 1/2 hours with temp increased to 300 for that crispy golden brown crust. Smoked with a blend of Live Oak and Spanish Oak from my yard
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DWC

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Quick batch of wings on the Traeger while the Tritip is marinating for tonight. Flats were seasoned with lemon pepper, lemon zest and rosemary for the wife. The rest get finished with baby rays buffalo sauce.

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sirbob

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PlumLoco

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For the outside you make a glaze with more whiskey, brown sugar and mustard. The resulting candied bacon will have kids and adults fighting over them.
 

185EZ

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Steven Raichlen has some over the top recipies. Just his outdoor cooking set up is some high end stuff.
I just got this rub so I need to try it on that porkloin, thanks,
 

PlumLoco

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Years ago I was buying my seasoning from the Seafood Market Broiler but then they stopped selling it. In searching for a new source an inmate here was actually neighbors with the guy who was supplying the restaurant. I think the company was called South Seas seasonings from the Santa Barbara area. Too much good stuff coming out of that man's garage.
Strangely now I find myself using Famous Dave's stuff as a starting point for my own special blend.
 

DWC

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Finished up the Tritip. Tough to beat for the price and time needed. Went 225 for a couple hours, pulled at 125 and toss on the BBQ to sear. Should have let it rest a bit longer but everyone was a bit hungry.

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OldSchoolBoats

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Steven Raichlen has some over the top recipies. Just his outdoor cooking set up is some high end stuff.
I just got this rub so I need to try it on that porkloin, thanks,
I would suggest trying to find some better rubs. These store ones have a crap ton of salt in them. I buy John Henry's rubs (Pecan Rub is my favorite) or I use Flavor God. A quality rub really makes a big difference.

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OldSchoolBoats

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Finished up the Tritip. Tough to beat for the price and time needed. Went 225 for a couple hours, pulled at 125 and toss on the BBQ to sear. Should have let it rest a bit longer but everyone was a bit hungry.

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Try giving yourself a little more time to cook it and smoking at 175-190. You will get more smoke flavor and the infamous "smoke ring". The higher temps 225 + basically make the smoker act like a convection oven, along with burning through pellets faster with less flavor. I never smoke anything over 190.

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DWC

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Try giving yourself a little more time to cook it and smoking at 175-190. You will get more smoke flavor and the infamous "smoke ring". The higher temps 225 + basically make the smoker act like a convection oven, along with burning through pellets faster with less flavor. I never smoke anything over 190.

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I’ll give it a run the next time out. I always do a bit of a hybrid/medium cook. Wife isn’t a huge fan of heavy smoke. I went too heavy with Mesquite when we first bought it. I use the blend now trying to ease her back into it.
 

OldSchoolBoats

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I’ll give it a run the next time out. I always do a bit of a hybrid/medium cook. Wife isn’t a huge fan of heavy smoke. I went too heavy with Mesquite when we first bought it. I use the blend now trying to ease her back into it.
Yeah, mesquite is super heavy smoke flavor. I have been buying the Pitboss pellets from Lowes. I keep both blends they sell on hand, depending on the meat. A fruit pellet will be mild smoke flavor at low heat but still give you a good ring. Also, your rub can greatly influence the flavor too. I like sweet rubs to counterbalance.

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DWC

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Yeah, mesquite is super heavy smoke flavor. I have been buying the Pitboss pellets from Lowes. I keep both blends they sell on hand, depending on the meat. A fruit pellet will be mild smoke flavor at low heat but still give you a good ring. Also, your rub can greatly influence the flavor too. I like sweet rubs to counterbalance.

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Yeah, i probably won’t be buying those :)
 
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