Cyhawk gameday

Discussion in 'In-State Rivals' started by dexterhawk, Apr 19, 2019.

  1. Gonzo

    Gonzo Well-Known Member

    Mar 10, 2009
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    Yeah I've scored it, still didn't seem to take on as much smoke flavor as I'd expect. Cost/benefit ratio not quite there.
     
  2. CyTwins

    CyTwins Well-Known Member

    Jan 20, 2010
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  3. Knownothing

    Knownothing Well-Known Member

    Nov 22, 2006
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    Why are there all of the sudden two cyhawk game day threads
     
  4. ISUAlum2002

    ISUAlum2002 Well-Known Member

    Apr 11, 2006
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    Someone give me a summary. I'm not gonna give the Rag a click. Randy's articles aren't worth the click anyway, usually.
     
  5. cycloner29

    cycloner29 Well-Known Member

    Dec 17, 2008
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    I have a couple jobs coming up. Next weekendI have a 200 wings to do for a small gathering. Going to have to figure out how to get this done a single smoker. May start them on the smoker and finish them on the grill. Marinate them in Franks Hot Sauce and Sriracha for a day and then add a sweet rub to get some heat and sweat. Son loved the ones I made last weekend. May do an eye of round roast and then reverse sear it on the grill. Turned out fantastic last time I did it.

    Capture6.JPG
     
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  6. Gonzo

    Gonzo Well-Known Member

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    Nice. Frank's is a staple in our house. I've made a similar marinade for wings but added honey in as well for the sweet. Never done 200. That's quite a load.
     
  7. motorcy90

    motorcy90 Active Member

    Aug 12, 2018
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    vote to rename thread grilling/smoking meats!! :D:D
     
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  8. theiacowtipper

    Sep 6, 2010
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  9. theiacowtipper

    Sep 6, 2010
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    What wood do you guys use? I use fruit woods for poultry and pecan for pretty much everything else.
     
  10. CloneGuy8

    CloneGuy8 Well-Known Member

    Mar 20, 2017
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    I did ribs for the fist time a few weeks ago using the 3-2-1 method. Turned out really well; watched a youtube video of a guy putting butter, honey, and brown sugar in the foil during the 2 hour portion and it was really good.
     
  11. Gonzo

    Gonzo Well-Known Member

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    Nice. I do pork back ribs using 2-2-1 method, adding butter before foiling. Might try brown sugar as well.
     
  12. cycloner29

    cycloner29 Well-Known Member

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    Lumberjack Competition Blend on everything. Maple, Hickory and Cherry mix. Just scored 4 bags at $15/bag.
     
  13. MLawrence

    MLawrence Well-Known Member

    Jan 21, 2010
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    I use hickory because I can get 1.5 cubic feet of splits at Walmart for $15.
     
  14. NWICY

    NWICY Well-Known Member

    Sep 2, 2012
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    To be fair this has turned into a what are you smoking on the grill thread.
     
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  15. stevefrench

    stevefrench Well-Known Member

    Aug 7, 2011
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    This thread title just needs changed to “how you cook your ribs and hams?”
     
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  16. theshadow

    theshadow Well-Known Member

    Apr 19, 2006
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    Steamed hams. Old family recipe.

     
  17. CloneGuy8

    CloneGuy8 Well-Known Member

    Mar 20, 2017
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    Anyone smoke sausage before? Thinking of trying that on the smoker

    (also, I put this one on a tee for you guys. Enjoy)
     
  18. MLawrence

    MLawrence Well-Known Member

    Jan 21, 2010
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    Personally, out of the couple times I have done it, I haven't had great luck with smoking sausages as the casing becomes tough and leathery.
     
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  19. BCClone

    BCClone Well-Known Member

    Sep 4, 2011
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    I will rub olive oil and then coat with brown sugar on nearly all meats. The olive oil sticks the brown sugar and those together make a glaze type seal to keep things from drying out as easy.

    I put any seasoning on afterwards.
     
  20. Rabbuk

    Rabbuk Well-Known Member

    Mar 1, 2011
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    Isn't Syracuse football usually a tire fire?
     

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