What's in your smoker?

[forgop]

I often wonder who EATS all that stuff.

I usually eat for a week each time I fire up the WSM, but today's smoke is for a "pitch in" lunch with 6 of my nursing classmates and clinical instructor. They've been tortured enough watching me bring in ribs to eat for lunch week after week. :)

[forgop]

Public Service Announcement: Be sure to wear shoes when getting the WSM going with a chimney. Let's just say an unseen piece of charcoal laying beside the smoker a few minutes later is quite hot.

[ucla695]

Public Service Announcement: Be sure to wear shoes when getting the WSM going with a chimney. Let's just say an unseen piece of charcoal laying beside the smoker a few minutes later is quite hot.

Ouch. :gary

[pnoon]

No pics. But worth sharing.
Beef Jerky (http://www.cigarasylum.com/vb/showthread.php?t=47607)

[Chainsaw13]

The jerky sounds good Peter. How thick did you slice it?

[forgop]

Here are the 9 racks of BBR's off of the smoker. The downside to today's smoke is that it seems my remote thermometer failed to "update" as temps were holding nicely and I went inside for a while since it was only ~ 95 degrees today and failed to alarm me to the 260-265 temps going on for at least 60-90 minutes. They're a little dry. :(

[pnoon]

The jerky sounds good Peter. How thick did you slice it?

between 1/8 and 1/4 inch.
I wouldn't go more than 1/4"

[ucla695]

Here are the 9 racks of BBR's off of the smoker. The downside to today's smoke is that it seems my remote thermometer failed to "update" as temps were holding nicely and I went inside for a while since it was only ~ 95 degrees today and failed to alarm me to the 260-265 temps going on for at least 60-90 minutes. They're a little dry. :(

Those still look delicious. What remote thermometer were you using? I've had problems with my Maverick ET-73 doing that and upgraded to the ET-732.

[OLS]

Dry AND out of focus, haha.

I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.

---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

[forgop]

Dry AND out of focus, haha.

I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.

---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

I'm backing off the atkins for awhile now and going back to WW. Won't be firing up the smoker for awhile now.

[OLS]

Bummer.....More reasons for the Smoker thread to be slow...:(

BUT here is an offering, something MUST be going around, my pics are blurry TOO.
I think it's a camera virus.

Cranked up 8 chicken legs and a small butt today. I wanted to show my landlady that I appreciate
her getting off her ass a lot lately and spraying down the patio and trying to generally hold up her end of
the bargain around here. So i gave her 4 chicken legs and a small butt. I usually give her scraps, barely a tenth
of what I make for myself. i used to give her a half a rack of ribs every weekend, but she started pissing me off.

Where was I?? Oh yeah...believe it or not, I remembered to take PIX, lol. Well the chicken legs almost got away....
PS...the amazing thing about the chicken legs was, I cooked em at such a high temp, the skin was CRISPY AND smoked!
Freaking victory, and a first for me. Downside? I smoked em too long and they were delicious, but the kind of
overdone that makes the meat a little mushy. I like it fine like that, but I coulda pulled em an hour earlier and enjoyed
the texture more. but the taste was.......we need an orgasm smilie.

I can't believe I gave up that butt without even a NIBBLE.

[Chainsaw13]

Got a 5.5lb flat end today that'll go on the smoker tomorrow. I don't think my Bradley will get hot enough to do a H&F cooking method, but I"ll crank it as high as I can and see what happens.

[fxpose]

I cooked up some chicken thighs on my new UDS.

[OLS]

That's a particularly sweet rendition of the old UDS.

[ucla695]

I cooked up some chicken thighs on my new UDS.

Looking good! :tu

[OLS]

OMG it is the weekend already! As little as I do on a Friday, I call it the weekend. This weekend is special, because
I have to be VERY careful not to rush it or waste it. I am in the Smokies all next week, but I can't arrive before Monday
morning, so there is no need to rush through the weekend to hurry up and get the Smokies here faster. I need to
cook up 4 racks of BBRs on Sunday, I have a butt pulled and seasoned and sauced in the freezer to take with me, and
I might cold smoke some catfish after I am all done with the meat. The smoker gets a real workout this weekend. I might
get by the Kroooger store and check on reduced meat and have a marathon Smokeapalooza.

[BigAsh]

...the amazing thing about the chicken legs was, I cooked em at such a high temp, the skin was CRISPY AND smoked!
Freaking victory, and a first for me. Downside? I smoked em too long and they were delicious, but the kind of
overdone that makes the meat a little mushy. I like it fine like that, but I coulda pulled em an hour earlier and enjoyed
the texture more. but the taste was.......we need an orgasm smilie.

I can't believe I gave up that butt without even a NIBBLE.


WINNER WINNER!....Crispy Smoked Chicken Legs Dinner!!....that's a feat I've yet to pull off on the smoker

I cooked up some chicken thighs on my new UDS.


Looked mighty tasty!!

[OLS]

In a development sure to make Keith BigAsh whimper, I picked up a dozen chicken legs today, So I am all set now to make
it that much worse in the morning. I was going to try for crispy skin again, but it will be tough with other meats on the
grate to get the temps up too high. I don't want to ruin 60 bucks worth of meat to cook 4 dollars worth of chicken
legs to perfection, lol.

I also saw they had some cross-cut beef short ribs marked down, and a rack of cut dino-bone beef ribs just covered with meat
so I had to pick those up as well. It's gonna be a multi-species smoke for the Smokies.

[OLS]

Yummy yummy. Chicken legs and short ribs, done to a turn!

[Smokin Gator]

Did about six pounds of beef jerky yesterday. 3 hours in the smoke with mesquite and finished off in the dehydrator.

That is one sweet lookin' UDS by the way!!!

[OLS]

Three racks of backs on the smoker this morning. This will be my yearly trip down the "Five hours of labor,
five minutes of gluttony" aspect of meat smoking that many of you see about half the time or more. Feeding many
hungry mouths tomorrow night.

[MarkinAZ]

Here are the 9 racks of BBR's off of the smoker.

Great looking ribs Duane...

Cranked up 8 chicken legs and a small butt today.

Yummy yummy. Chicken legs and short ribs, done to a turn!

All that meat looks:dr Brad...

I cooked up some chicken thighs on my new UDS.

I agree with Brent. That UDS rocks:banger

Nothing in the smoker today, but I do have a 3lb pork shoulder swimming underneath some A&W root beer in the slow cooker. Pulled pork sandwiches later this afternoon:noon

[OLS]

That old tray, pfft...

THIS is the real attraction of the weekend. I might get two bones off of this....There is another rack out of sight
But it would not frame up very attractively in the end. But there is another as Yoda said. I get to spend time with
my larger extended family as they tell me how awesome my ribs are. Outside of the cooler temperaturtes at elevation,
can you imagine a greater start to a week in the Smokies? I sure can't. That white powder on the top is a combination
of onion powder and garlic powder with some kosher salt. I try not to add these items to the rub pre-cook. They die a black death.

[BigAsh]

That old tray, pfft...

THIS is the real attraction of the weekend. I might get two bones off of this....There is another rack out of sight
But it would not frame up very attractively in the end. But there is another as Yoda said. I get to spend time with
my larger extended family as they tell me how awesome my ribs are. Outside of the cooler temperaturtes at elevation,
can you imagine a greater start to a week in the Smokies? I sure can't. That white powder on the top is a combination
of onion powder and garlic powder with some kosher salt. I try not to add these items to the rub pre-cook. They die a black death.

Damn son!....Looking good Brad!

[BigAsh]

I was happy to have some free time today....3 racks of bb's, 2 fatties, and some Italian sausage....smoked over lump with some cherry wood...rasberry chipotle glaze to finish....

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/43e82d05.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/26257330.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/ea51f682.jpg

[Smokin Gator]

Keith... you done yourself proud!!!! I really have a hard time believing you aren't from the south!!!

[Old Sailor]

4 lb pork shoulder, potatoes and apple backed beans!
http://i513.photobucket.com/albums/t336/bosunb/003.jpg

[Fordman4ever]

Looking good Keith, I'm going to try to do some fattys soon.

[forgop]

Anyone like watching BBQ Pitmasters? I like it-I think I've picked up a couple of pointers from watching it. It's funny watching how they talk trash to one another. I can't imagine how these people travel all over doing these competitions all the time because by the time you pay for equipment, gas, meat, etc, you really have to hit $1k+ every time out just to break even. Has anyone ever tried any of their food?

[wayner123]

Anyone like watching BBQ Pitmasters? I like it-I think I've picked up a couple of pointers from watching it. It's funny watching how they talk trash to one another. I can't imagine how these people travel all over doing these competitions all the time because by the time you pay for equipment, gas, meat, etc, you really have to hit $1k+ every time out just to break even. Has anyone ever tried any of their food?

I liked the first season. The way they can do it, is because competition only helps them to charge more for the real money maker.... catering. Most all of the big boys do catering. They also have BBQ sauces, smokers, etc that they get money from as well. Winning competitions just allow them to charge more.

Cooking for competition and cooking for home eating are two different worlds entirely.

[Steve]

Cooking for competition and cooking for home eating are two different worlds entirely.

I agree. While I know that Myron Mixon can definately cook hog, I was seriously underwhelmed when I ate at Jack's Old South in Vienna.

My :2

[Smokin Gator]

Has anyone ever tried any of their food?

I have competed against a lot of the big names in the south and some from out west. My partner on our cook team is good friends with Myron Mixon so we have been next to his cook site quite a few times. The man can flat cook some competition BBQ!!! The guy that cooks with him, Dobie, is one heck of a cook as well. I have eaten Myrons competition food many times and it is very good. You always feel good when you beat him and he has always been gracious either way.

I have only seen the show a couple of times and haven't talked to Myron about it. I figured they made him out to be the "bad guy" just because he does always dress in all black and kind of fits the bill.

Wayne and Steve are correct though... cooking for a competition is nothing like what you do at home. A restaurant could never afford to put the time/effort/money into what is done for a competition.

[DMK]

A nice 7 to 7 1/2 lb pork shoulder :dr
Just about 2/3's the way done when I just checked it.
Pics to follow.

[GWN]

Bought my first smoker this week (still waiting for the side firebox to come in) and after seasoning it, broke it in with a few racks of ribs. Did them over a water pan of apple juice and water and spritzed them with straight juice throughout the cook. Turned out really well for my first outing.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4225.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4231.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4235.jpg

[GWN]

Going for some chicken quarters tonight.
Grabbed a couple of premade rubs out the cupboard and mixed up another one for those who don't like things too hot. Made with some awesome paprika from a Polish deli around the corner, some mustard, garlic and other spices. Everything sitting in the fridge now awaiting the grill.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4253.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4256.jpg

[Scothew]

Going for some chicken quarters tonight.

nice! Thats what we had last night. I brined mine about 4-5 hours first though, and used a shelf bought rub on mine. I didnt fire up the smoker, I cheated and used the grill with some pecan on the coals. Cooked about 2.5 hours like this and they turned out great.

[cricky101]

I smoked two, eight-pound pork butts on Friday with hickory and Plowboy's Rub. They turned out awesome. And now there's a bunch in the freezer for a "rainy day."

[forgop]

I liked the first season. The way they can do it, is because competition only helps them to charge more for the real money maker.... catering. Most all of the big boys do catering. They also have BBQ sauces, smokers, etc that they get money from as well. Winning competitions just allow them to charge more.

Cooking for competition and cooking for home eating are two different worlds entirely.

I get that competition is a lot different than home. I see myron has a cookbook out, but there's no way he reveals all of his secrets. It's just funny watching how much effort they put in the box building when I could care less about the appearance as long as the taste is there.

[wayner123]

I get that competition is a lot different than home. I see myron has a cookbook out, but there's no way he reveals all of his secrets. It's just funny watching how much effort they put in the box building when I could care less about the appearance as long as the taste is there.

Well in judging BBQ taste is not the only factor. Here is a breakdown of the scoring/judging:

http://www.americanroyal.com/Default.aspx?tabid=370

Remember too that the judges for these events are eating a ton of meat over the course of a judging session. They usually only take 1 bite. That one bite has to have all the flavor and power to WOW them.

[Steve]

I get that competition is a lot different than home. I see myron has a cookbook out, but there's no way he reveals all of his secrets. It's just funny watching how much effort they put in the box building when I could care less about the appearance as long as the taste is there.

I have a series of videos that KCBS put out several years ago with Tom Lilly and a couple of other pro-circuit cookers. It's kindo interesting hearing what the guys tell you they are putting in thier rubs and injections. It's a lot like listening to someone tell you about thier favorite fishing spots; it's what they don't tell you that should speak louder than what they do tell you!

[357]

Well, it wasn't in my smoker, but it was in A smoker on my deck at my herf on Saturday :tu

http://i927.photobucket.com/albums/ad115/squigg1/IMG_3037.jpg

Two full size bacon explosions and 3 or 4 "bacon bursts".

[Mikes]

omg! yum

[Chainsaw13]

Well, it wasn't in my smoker, but it was in A smoker on my deck at my herf on Saturday :tu

http://i927.photobucket.com/albums/ad115/squigg1/IMG_3037.jpg

Two full size bacon explosions and 3 or 4 "bacon bursts".

I like the bacon bursts (thanks Ender). Gonna have to make them for the next party I have with my friends.

[Stevez]

4 lb pork shoulder, potatoes and apple backed beans!
http://i513.photobucket.com/albums/t336/bosunb/003.jpg


Looks great Dave. I LOVE those beans, but have never tried them on the smoker with a butt on top. Bet that really helps. Gotta try soon. Thanks for sharing the pics. Steve

[Steve]

I almost always cook my beans under my pork butts, it adds greatly to the flavor in my opinion. Be careful if you have salt in your rub though. I usually move my beans out from under after a couple of hours, otherwise I find mine get a bit too salty for my taste.

YMMV!

[ucla695]

Those fatties look awesome! :dr

The next time I do pulled pork, I'm going to do beans too and use the drippings!

[wayner123]

Those fatties look awesome! :dr

The next time I do pulled pork, I'm going to do beans too and use the drippings!

When doing this, remember to use less salt in your rub or else you can ruin the beans. If you don't want to take that chance you can always just make the beans afterwards using this recipe: http://tvwbb.com/eve/forums/a/tpc/f/5290021414/m/5670069613

[Steve]

When doing this, remember to use less salt in your rub or else you can ruin the beans.

Agreed

:noon

[cort]

The next time I do pulled pork, I'm going to do beans too and use the drippings!

Is there any other way?;)

Gonna fire up the UDS this afternoon and throw down a few racks of BB's.

[ucla695]

Gonna fire up the UDS this afternoon and throw down a few racks of BB's.

:tu What time's deener?

[tupacboy]

doing 3 racks this weekend... any baked bean recipes that can be done in the 5 hrs that you guys reccomend?

[MarkinAZ]

Well, it wasn't in my smoker, but it was in A smoker on my deck at my herf on Saturday :tuTwo full size bacon explosions and 3 or 4 "bacon bursts".

That is beautiful looking Mike, and probably tastes even better:dr

[T.G]

Yesterday I threw a couple chicken breasts in Cuban mojo w/ oil to marinade, put them on the smoker this evening, and ran it more as a charcoal roaster / oven than a smoker (350F-ish) w/ no smoke wood. Right at the end, flipped them over above the coals to burn the skin a bit.

Chicken turned out really good, photos turned out like crap.

Black beans inspired by Clara's recipe (http://www.cigarasylum.com/vb/showthread.php?t=40452&highlight=beans) and white rice on the side.

[cort]

:tu What time's deener?

Whenever you get here brudda.:tu

[cort]

Yesterday I threw a couple chicken breasts in Cuban mojo w/ oil to marinade, put them on the smoker this evening, and ran it more as a charcoal roaster / oven than a smoker (350F-ish) w/ no smoke wood. Right at the end, flipped them over above the coals to burn the skin a bit.

Chicken turned out really good, photos turned out like crap.

Black beans inspired by Clara's recipe (http://www.cigarasylum.com/vb/showthread.php?t=40452&highlight=beans) and white rice on the side.

Sounds great, Adam.

[ucla695]

Yesterday I threw a couple chicken breasts in Cuban mojo w/ oil to marinade, put them on the smoker this evening, and ran it more as a charcoal roaster / oven than a smoker (350F-ish) w/ no smoke wood. Right at the end, flipped them over above the coals to burn the skin a bit.

Chicken turned out really good, photos turned out like crap.

Black beans inspired by Clara's recipe (http://www.cigarasylum.com/vb/showthread.php?t=40452&highlight=beans) and white rice on the side.

Thanks for the link....missed it the first time around. Definitely trying this!

[ucla695]

Whenever you get here brudda.:tu

Pics?

[T.G]

Thanks for the link....missed it the first time around. Definitely trying this!

It's a good recipe, but the water and cook times / method Carlos originally posted were off, so the first time I made it, I ended up with soup. Really good soup. If you scan down the thread you'll see that Carlos made some corrections later on.

Beans in a pressure cooker can be kind of quirky too depending on a few factors including how long the dried beans have been sitting around (Alton Brown has a good explanation in one of his books). Since I'm no longer using the million year old bags from the supermarket, I've gone back to just cooking them in a pot.

[ucla695]

It's a good recipe, but the water and cook times / method Carlos originally posted were off, so the first time I made it, I ended up with soup. Really good soup. If you scan down the thread you'll see that Carlos made some corrections later on.

Beans in a pressure cooker can be kind of quirky too depending on a few factors including how long the dried beans have been sitting around (Alton Brown has a good explanation in one of his books). Since I'm no longer using the million year old bags from the supermarket, I've gone back to just cooking them in a pot.

Thanks for the heads up. I would have made soup too. :tu

[Smokin Gator]

Oh I have an itch that can only be cured by a rib cook. I think I will go to Sam's tomorrow and pick up a case!!! The heat/humidity be damned!!!

[Steve]

Oh I have an itch that can only be cured by a rib cook. I think I will go to Sam's tomorrow and pick up a case!!! The heat/humidity be damned!!!

Then you are a braver man than I sir!




Of course, the up side is there should be NO problem holding temp :r

[Smokin Gator]

Then you are a braver man than I sir!


I know brother... but I NEED some ribs!!! I just got 5lbs of Yardbird rub, 5lbs of Bovine Bold, and a gallon of Blues Hog sauce. I just can't take it:banger

[GWN]

Going for some chicken quarters tonight.
Grabbed a couple of premade rubs out the cupboard and mixed up another one for those who don't like things too hot. Made with some awesome paprika from a Polish deli around the corner, some mustard, garlic and other spices. Everything sitting in the fridge now awaiting the grill.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4253.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4256.jpg

Forgot to post the rest of the afternoon.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4259.jpg
Loading the smoker with a nice mojito and LFDC Selectos

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4261.jpg
Gettin' there

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4262.jpg
Ready for the table

[GWN]

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4263.jpg
And finally, dessert!

[jledou]

Temps here are back down under 100 for the weekend, stocked up on wood chips yesterday, now it's time head to the store to see what the winner is for this weekend.

[BigAsh]

I know brother... but I NEED some ribs!!! I just got 5lbs of Yardbird rub, 5lbs of Bovine Bold, and a gallon of Blues Hog sauce. I just can't take it:banger

Love the PlowBoys rubs!....never tried the Blues Hog....yet!

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4263.jpg
And finally, dessert!

Now that my friend, is what I call DESSERT!!

[tupacboy]

gonna try some gunpowder rub on some ribs this weekend.... we don't have it here so i'm gonna try Steve Elke recipe... i'll let you guys know how it comes out...

[fxpose]

I'm slowly getting the hang of the UDS, smoking over direct heat (as intended with UDS's) vs using a heat barrier or diffuser. I'm trying different methods with each cook.

Last night I did some wings and beef ribs which I picked up at Costco. The ribs were in for 4.5 hours at 240F.

http://i31.photobucket.com/albums/c362/jojisan/P1060142.jpg

http://i31.photobucket.com/albums/c362/jojisan/P1060145.jpg

[Chainsaw13]

http://i31.photobucket.com/albums/c362/jojisan/P1060145.jpg

Wow, those look fantastic.

[BigAsh]

I'm slowly getting the hang of the UDS, smoking over direct heat (as intended with UDS's) vs using a heat barrier or diffuser. I'm trying different methods with each cook.

Last night I did some wings and beef ribs which I picked up at Costco. The ribs were in for 4.5 hours at 240F.

http://i31.photobucket.com/albums/c362/jojisan/P1060142.jpg

http://i31.photobucket.com/albums/c362/jojisan/P1060145.jpg

yep, looks like you're having a real tough time there...NOT!.....Nice ribs!:dr

[fxpose]

Thanks guys! I'm having tons of fun with the drum smoker. I think I've punched enough holes in the drum and plugged up old ones experimenting with grates and diffuser placement....lol..

[forgop]

Looks like I'll be firing up the WSM next weekend as we're expecting about 30 people over after church. I'll probably throw on a couple of butts for sure and other meat will probably be burgers/brats/hot dogs. Might make my first attempt at some baked beans on the smoker....

Trying to decide for sure what to do-welcome any suggestions you might have.

[Smokin Gator]

Love the PlowBoys rubs!....never tried the Blues Hog....yet!

Did I say Blues Hog... uh I meant Hog Blues... no Bog Hues... no Blog Uwes!!! Yeah that's it!!!

[Smokin Gator]

Oh... I picked up the case of ribs today along with a bunch of chicken thighs. Gonna pick a bunch of japs in the morning for ABTs and will be eating high on the hog tomorrow night!!

[Scothew]

Right on Brent!

[tupacboy]

the ribs i made were a bit salty then I liked... any tips on some stew or something that i can do with the leftovers? I have 1 rack left...

[Killian]

Smoked a pack of CSR's, a pork loin, and a meatloaf yesterday on the WSM. Should be set for the week now. :tu
I've got to say that the ease and consistency of pork loin can't be beat! It is becoming one of my favorites.

[tupacboy]

so i took the last rack of ribs... tore it into bits.... 4 cups of chicken stock... 2 cups of diced tomatoes... 3 carrots diced... 3 celery stocks diced.... had 2 cups of mixed beans soaking in water for a few hours...threw it in all in a big pot... with some oregano, paresely, and thyme... boiled for 3 hrs... threw some barley in there... and came out with an amazing stew :)

[Old Sailor]

Looks like I'll be firing up the WSM next weekend as we're expecting about 30 people over after church. I'll probably throw on a couple of butts for sure and other meat will probably be burgers/brats/hot dogs. Might make my first attempt at some baked beans on the smoker....

Trying to decide for sure what to do-welcome any suggestions you might have.

Hog Apple baked beans on smoker!
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.
A couple hours in the WSM till thickened.


*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

[Steve]

Oh... I picked up the case of ribs today along with a bunch of chicken thighs. Gonna pick a bunch of japs in the morning for ABTs and will be eating high on the hog tomorrow night!!

How did those ribs turn out Brent?

I nieghbor droped off a mess of pecan wood for me this evening. As soon as it starts to cool off a bit, I'm going to fire off the big girl myself. When are you going to be up in my neck of the woods again?

[Flynnster]

While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat?

It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

[tupacboy]

anyone try thai style ribs...

found this recipe... the cook time seems a bit low... what do you guys think?

Ingredients

3 -1 1/2 lb racks of baby back ribs, membrane removed
3 cups of apple wood chips (750ml)

Thai Marinade
2 tablespoons peanut oil (30ml)
2 teaspoons of sesame oil (10ml)
2 tablespoons fish sauce (30ml)
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
1/4 cup chopped fresh cilantro (60ml)
2 stalks lemongrass, outer leaves removed and center thinly sliced
2 tablespoons sugar (30ml)
1 tablespoon of rice wine vinegar (15ml)
The juice of 2 limes

Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
1/2 cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped

Method

In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.

Cover with plastic wrap and refrigerate until time to serve with the ribs.

In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemon grass, sugar, rice wine vinegar and lime juice.

Place ribs in a sealable plastic bag. Pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.

Soak only 2 cups (500ml) of the apple wood chips in water for one hour.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.

Prepare a smoke pouch by squeezing the excess liquid from the soaked wood chips and place them on the centre of a large piece of tin foil. Combine the dry wood chips with the wet and fold the foil around the wood chips creating a pouch.

Using a fork, poke several holes in the smoke pouch and place it under the grate on the heated side of the barbeque. Close the lid and wait for smoke.

Once you have smoke, lower the heat under the smoke pouch to 275°F/135°C or medium heat and place the ribs on the opposite side of the grill where the burner remains off.

Close the lid and smoke ribs for 2.5 hours.

Baste Ribs with dipping and basting sauce in the last half hour.

[Chainsaw13]

anyone try thai style ribs...


No, but I know what I'm making this weekend.

[Fordman4ever]

While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat?

It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

Whenever I do a brisket the "top" for me is always the side with the fat.

[Flynnster]

Thanks! I figured as much, then all the fat would drip down the rest of the meat. Mhmmmmmmmm

[dadof3illinois]

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys.
All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program.
One of these days I'll get some pictures of our outings!!

[pnoon]

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys.
All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program.
One of these days I'll get some pictures of our outings!!

It's a good thing that you do, Jerry. :tu

Pics would be awesome.

[Smokin Gator]

How did those ribs turn out Brent?

The ribs turned out good:tu

Made another batch of jerky yesterday and then put on a beef clod. I cut the clod into four pieces though.... more bark!!!

[forgop]

I'm firing up 2 butts today with my first attempt at baked beans. Going to inject them and use a rub from the virtual weber site. My cookout is tomorrow, but I don't want to put them on and cook overnight to keep temps controlled better.

Sam's Club has a BBQ competition going on today that's only a couple of miles from me. Free samples from 11am-4pm.

[Old Sailor]

Did some ribs yesterday on the WSM 22.5...smoked them with apple chunks for 4 1/2hrs at about 250 and they came out awesome, everyone devoured them. I'm quiet happy with my first ribs!!
http://i513.photobucket.com/albums/t336/bosunb/001.jpg

[Steve]

Those ribs look real good Dave! Almost makes me want to get out in the heat an do a mess up myself...almost! :D

[OLS]

WOW, you SHOULD be happy with those racks. They came out looking a lot like mine, but shot under different light I am afraid.
For some reason I never remember to shoot them outside on the grill. I am always a few bones in before it hits me....CRAP, I needed
to shoot those, lol. And so with today. I gave a rack to the kid downstairs for his birthday to share with no one or everyone,
and started in on mine a few minutes ago. Then I remembered. So here is the partially eaten rack. The dogs got a rib each, too.
I decided to go off the menu today and leave them dry. Added a lot more sugar and kosher salt to my original rub. Very tasty.
The nap at the end got me, though. These are PERFECTLY tender and moist, but a tad mushy. Which I like, so no problems,
but would not win me any pro prizes. Dig that crystally crust.

[forgop]

My butts took 9 hours on the smoker, set them in my cooler to rest for an hour and then pulled them. By far the best butts I've ever made. I think the pulled pork will be a big hit for my get together tomorrow afternoon. Baked beans were good-don't know that I'd say they really tasted "smokey" though.

[BigAsh]

The ribs turned out good:tu

Made another batch of jerky yesterday and then put on a beef clod. I cut the clod into four pieces though.... more bark!!!

more bark = more better!....gotta do some chuckie soon!

[Chainsaw13]

Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood.
Posted via Mobile Device

[tupacboy]

Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood.
Posted via Mobile Device


:) looking forward to it

[Chainsaw13]

Here's the Thai BBQ baby backs. They turned out awesome.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6115

I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness.

They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side.

[cricky101]

Saturday I used some pulled pork I smoked a couple weeks ago and had in the freezer and made a pulled pork pizza on a stone on the Weber performer. It was awesome. A little bbq sauce, pulled pork, red onion and a mix of mozzarella and cheddar cheese. Cooked in about 8 minutes with just a little char around the bottom edges of the crust.

I made another with Canadian bacon and pineapple for the girlfriend, but the pulled pork was the best of the two.

[OLS]

I am always disappointed when I cook other dishes with leftover Pulled Pork. So I just eat it the regular way, haha.
Those Thai ribs look incredible! I can only imagine the flavor. My ribs from the weekend gave me terrible burps. Need to
figure that out, haha. Spent some time at Alfred's balcony on Beale St. yesterday taking pics of various Elvi out and about.
THIS is going to be one fantastic Elvis Week! The temps are not expected to rise above 93 all week. Compare at 98-100
for the last several years, maybe the last ten. Might cook uip some beef ribs this week in honor of the king.

[tupacboy]

Here's the Thai BBQ baby backs. They turned out awesome.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6115

I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness.

They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side.



they look delish!!! did you have to cook them a bit longer then the recipe said?

lemon grass is pretty hard to find... gotta go to a south asian market usually.... did you add honey to the mop only or marinade too... gonna have to try this one... i usually do dry rub only but been craving a spicy sweet wet rib... that's why i looked it up... gonna fire up the smoker this weekend for this...

any other reccomendations for as sweet / spicy rib guys? i would like to try a couple while i have her going.

[Chainsaw13]

they look delish!!! did you have to cook them a bit longer then the recipe said?

lemon grass is pretty hard to find... gotta go to a south asian market usually.... did you add honey to the mop only or marinade too... gonna have to try this one... i usually do dry rub only but been craving a spicy sweet wet rib... that's why i looked it up... gonna fire up the smoker this weekend for this...

any other reccomendations for as sweet / spicy rib guys? i would like to try a couple while i have her going.

I did 4.5 hours in a 250F smoker. Then about 15 mins on a med hot grill to carmelize the mop. I put the honey in the mop, which thickened it a tad and made it stick better for the time on the grill. I thought I had sambal olek to use in the mop, but I guess I didn't buy a bottle, so I used sriracha.

[Fordman4ever]

pork shoulder and 2 chuck roasts for dinner tomorrow after we move into our new house.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-08-19_16-40-59_909.jpg?t=1313790071

[Smokin Gator]

Love me some chuckies!!

[Moose6026]

This thread makes me hungry:D

[GWN]

My first pulled pork.
Huge thunderstorms made me pull it a little earlier than planned but it was awesome. A real hit with the family. Used the magic dust rub and then threw the rest into the sauce. Fresh buns and some great coleslaw rounded it out.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4352.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4362.jpg

[BnBTobacco]

Looks so yummy!:dr

[forgop]

At the stae fair-get me out of here as Traeger is here.

[T.G]

My first pulled pork.
Huge thunderstorms made me pull it a little earlier than planned but it was awesome. A real hit with the family. Used the magic dust rub and then threw the rest into the sauce. Fresh buns and some great coleslaw rounded it out.

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4352.jpg




Nice.

Curious, what is that laying on top of the butt?

[GWN]

Nice.

Curious, what is that laying on top of the butt?

Skin and fat. Kept the pork nicely basted as it smoked.

[mosesbotbol]

Love me some chuckies!!

No kidding! :dr

[T.G]

Skin and fat. Kept the pork nicely basted as it smoked.

Thanks, kind of what I would have figured, but it looking like a cut rectangle of something that was placed there made me wonder.

[Smokin Gator]

No kidding! :dr

I had a magic moment with some pulled chuckie this week. I threw it in a bowl and heated up the meat. Poured some Sweet Baby Ray's on it and crumbled a couple of corn muffins on top. Man what a lunch!!!:noon

[nofeardiver]

I had a magic moment with some pulled chuckie this week. I threw it in a bowl and heated up the meat. Poured some Sweet Baby Ray's on it and crumbled a couple of corn muffins on top. Man what a lunch!!!:noon

dang that sounds awesome...bro your killing me

[Scothew]

New project that was given to me. I guess its one of the walmart brand side firebox smokers, but hey it was free adn ive been wanting something of this nature.

Now to start cleaning it up, doing a few mods and fixing a few rust issues its got going on.

What do you guys recommend I do with the inside? Just clean it up adn get rust out or is there a spray/paint i need to put in there?

[Smokin Gator]

What do you guys recommend I do with the inside? Just clean it up adn get rust out or is there a spray/paint i need to put in there?

Hit the rust with a wire brush and then cook some pork in that thang!! That is all the seasoning it needs:tu

[T.G]

There are high temp paints you can use on the inside, but if the metal isn't prepped properly (exceptionally clean and free of all oils and greases) they won't adhere properly, so if you go that route, you will probably be in for a bit of work unless you have a sandblaster and a case of spray brake cleaner handy.

Me, I wouldn't even worry about the inside of the firebox. For the cook chamber, I'd just clean the excess rust off by hand with a brass wire brush as not to destroy any existing coatings, then get a can of spray oil (like PAM), spray it down and start a fire in the firebox, and cook something.

[Scothew]

Thanks guys I think that's gonna be the plan, derust it and cook away
Posted via Mobile Device

[GWN]

Found this good deal on a Char-Broil. Same one I have. Just need to order the side box
http://dealnews.com/Char-Griller-Super-Pro-Charcoal-Grill-for-99-pickup/493777.html

[Steve]

New project that was given to me. I guess its one of the walmart brand side firebox smokers, but hey it was free adn ive been wanting something of this nature.

Now to start cleaning it up, doing a few mods and fixing a few rust issues its got going on.

What do you guys recommend I do with the inside? Just clean it up adn get rust out or is there a spray/paint i need to put in there?

As stated before, get the rust out, then spray with pam. I usually use the high temp Pam that's ment for use on a grill. On my big Lang, the few times that I've had to re-season, I have picked up a can of lard, heated the thing up a bit, and then slathered it up. Now THAT'S a party! :noon

[Scothew]

Any paint you guys recommend on the outside? I got a few things I gotta fix up, the vent door on the fire box is rusted to a point of falling apart and inoperable so going to fashion together a new one. Also going to mod the exhaust tube a bit so that it holds a more smoke in the cooking chamber.

[T.G]

Any paint you guys recommend on the outside? I got a few things I gotta fix up, the vent door on the fire box is rusted to a point of falling apart and inoperable so going to fashion together a new one. Also going to mod the exhaust tube a bit so that it holds a more smoke in the cooking chamber.

Clean the excess rust off, liberally spray it with brake cleaner to remove any oil, hit it with Ospho, then high-temp paint. The easiest brands to find will be either Krylon or Rust-Oleum as both offer high-heat paint products in spray cans, Rust-Oleum also comes in quarts.

[pnoon]

Lots of plans for the smoker this weekend.
A couple of racks of ribs, mac & cheese, and some more beef jerky.
:wo
Posted via Mobile Device

[Scothew]

Nice Peter!

[jonumberone]

Put a brisket on this morning.
Used a local Rub from Philly gifted by Bigash.
Dinner at 6 :tu

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/f5b5c351.jpg

[Steve]

How are you mod'ing the stack?

I have a piece of rolled flashing stuck inside my small offset. That way I can lower it down to the cooking grate level. I also have a section of water heater flue that I can put on the end of the stack (outside) to add a little hieght to it. This helped with the draw and gives me a more consistant heat.

Inside extension (on the right)
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20002.jpg

Outside extension
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20003.jpg

[Old Sailor]

Put a brisket on this morning.
Used a local Rub from Philly gifted by Bigash.
Dinner at 6 :tu

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/f5b5c351.jpg

:dr:dr

[jonumberone]

Finished with Snkbyt BBQ sauce

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/560cfb0a.jpg

[jonumberone]

1 form the table

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/410361b9.jpg?t=1314398244

[Scothew]

How are you mod'ing the stack?

I have a piece of rolled flashing stuck inside my small offset. That way I can lower it down to the cooking grate level. I also have a section of water heater flue that I can put on the end of the stack (outside) to add a little hieght to it. This helped with the draw and gives me a more consistant heat.

Inside extension (on the right)


The inside extension is what I was planning on. I an going to put two tempguages on the cooking chamber one on each end to get an idea of intake and exit temps. May have to put the stack on the top like you did to even it out.
Posted via Mobile Device

[Mikes]

‎17# & 13# briskets on the smoker along with a rack o backs', pork butt, and snausages. Long first week back at school with the kiddies. Nothin' better than a smoke session and a hdm churchill ;0)


Packer briskets on sale @ 1.78 per lb= win

[BigAsh]

1 form the table

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/410361b9.jpg?t=1314398244

Yep...that'll work....:dr

[Steve]

1 form the table

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/410361b9.jpg?t=1314398244

:dr:dr

[Mikes]

Welcome to meat island
http://i89.photobucket.com/albums/k215/AustinRider/100_0368.jpg
Gotta love $1.78 per lb
http://i89.photobucket.com/albums/k215/AustinRider/100_0372.jpg
Rubbed down
http://i89.photobucket.com/albums/k215/AustinRider/100_0376.jpg
On da smoker
http://i89.photobucket.com/albums/k215/AustinRider/100_0380.jpg
Done
http://i89.photobucket.com/albums/k215/AustinRider/100_0385.jpg

[Mikes]

Slice and dice
http://i89.photobucket.com/albums/k215/AustinRider/100_0386.jpg
http://i89.photobucket.com/albums/k215/AustinRider/100_0391.jpg
http://i89.photobucket.com/albums/k215/AustinRider/100_0395.jpg

[forgop]

Last night I fired up the Traeger and did a brisket flat and 2 pork butts. Both were quite yummy.

[Ranger_B]

Brisket this weekend for sure thanks to all of you loons posting pics of your cooks.

[Mr B]

Dude, your entire neighborhood must smell great!!!


http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20003.jpg[/QUOTE]

[N2 GOLD]

1 form the table

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/410361b9.jpg?t=1314398244

:dr :dr :dr :tu

[OLS]

Hehe...you sure did.

[hscmit]

lots of good looking meat

[OLS]

I got a nice pack of those sliced short ribs yesterday, I have been getting into them lately, they are just
so sweet and musky tasting, perfect with some smoke and fried out fat taste. MMMmmm. Too much.
I might even try a small brisket too this weekend. Lots of meat in the fridge. Plus I am looking at some
stuffed mirlitons, some say Chayotes, some like me say melley-tahn! Stuffed with the flesh of the squash
itself, some bread crumbs, shrimp and a little diced andouille. Now THAT will require a photo.

[SvilleKid]

17 pounds of Butt! (2 butts). Combination of Hickory, Pecan and Apple woods for heat and smoke. Apple and hickory from my property. Pecan from a friend who has a grove, and always has a limb or two down each year, that gets put back for smoker needs.

[nofeardiver]

Man need to smoke something this weekend, you guys are killing me

[SvilleKid]

17 pounds of Butt! (2 butts). Combination of Hickory, Pecan and Apple woods for heat and smoke. Apple and hickory from my property. Pecan from a friend who has a grove, and always has a limb or two down each year, that gets put back for smoker needs.

Photos from about 3 hours ago:

[nofeardiver]

Who's the chick Sville, is it Vida? Man those are looking good

[Fordman4ever]

I'm doing 2 slabs of ribs tomorrow.

[GreekGodX]

Pork shoulder has been on since 8 this morning :D Can't wait for some pulled pork sandwiches later! First run using turbinado sugar

[OLS]

2 racks of beef ribs and about a dozen chicken wings. Film at 11.

[OLS]

OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over.
I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut
that is notoriously lacking in meat.

[OLS]

One more of the finshed products

[forgop]

I've got 4 butts going on the smoker tonight for an overnight cook.

This is how I've done them the last 2 cooks. Awesome stuff.
http://www.virtualweberbullet.com/pork4.html

[Old Sailor]

OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over.
I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut
that is notoriously lacking in meat.

:dr:dr

[pektel]

Just bought a temporary charbroil grill. What better way to break it in?

http://i161.photobucket.com/albums/t228/pektel/0fb70009.jpg
Posted via Mobile Device

[OLS]

yumm

[Fordman4ever]

got some ribs on the smoker.

at the start.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_15-57-57_304.jpg?t=1315169888

about 2 hours in
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_17-55-57_333.jpg?t=1315176965

[longknocker]

got some ribs on the smoker.

at the start.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_15-57-57_304.jpg?t=1315169888

about 2 hours in
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_17-55-57_333.jpg?t=1315176965

:dr

[Fordman4ever]

Ribs are done. Maybe a little over done, but they were good.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_20-28-45_512.jpg?t=1315186131
Everyone liked their dinner.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_20-39-02_75.jpg?t=1315186749
Ribs are gone.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-04_20-41-59_583.jpg?t=1315186925

[GWN]

looking good.
Have two racks in the fridge that I rubbed with Magic Dust last night. Going on the smoker later today. Hope the rain slows down by then.

[pektel]

I have a set of spareribs and a pork butt in the fridge. Rubbed last night first with yellow mustard, then the rub spices.

Also bought a smaller rack of lamb ribs. Not sure howto cook those.
Posted via Mobile Device

[T.G]

Also bought a smaller rack of lamb ribs. Not sure howto cook those.
Posted via Mobile Device

Cooking temps and procedure is not really much different than how you cook pork ribs, cook time can be a bit longer. Don't expect them to get as tender as BBRs either, so look for a bit of pull-back from the ends and a good tear when you test them.

Garlic, ginger, rosemary, soy sauce and sherry make good additions to marinades or wet (paste/slather) rubs.

Depending what you use for smoke wood on your pork ribs, you might want to use different smoke woods for the lamb. Personally, I didn't care much for a heavy hickory combo with lamb. Oak, cherry work well IMO and plum rocks.

Search this thread for lamb and you can find some commentary and preparations from a few people to use as jump points from ideas.

Oh, and pulling the membrane off the back of lamb ribs is very difficult. Where on pork ribs it takes a minute, it took me 10 minutes, maybe longer, fighting with it and having it come off in pieces before I gave up and just left it in place on the 1/2 or 2/3 of them that I didn't get to. Then when I went to cook the ribs, all the meat from where I had pulled the membrane off shrunk and curled up at one end. Visually very unattractive. "Here's your smoked bone and wad o chewy greasy lamb meat. Bon apetit cromag." Never tried to remove the membrane from lamb again.

[Matt-N-Ga]

Yesterday we smoked am 8 lb butt, 2 whole chickens, 4 racks of ribs, and 2 racks of Gator Ribs. Also had 4 lbs of gator loins chopped into 1/2" pieces and fried. Amazing dinner.

[forgop]

I forgot to take pics before I bagged it all up...

[nofeardiver]

Did some chicken breasts for lunch this week and did some burgers as well

http://i1197.photobucket.com/albums/aa432/nofeardiver/iPhone/1138096d.jpg

[Fordman4ever]

Here's what I just put in the smoker for an all nighter. A 9lb brisket and 2 top rounds. Tomorrow I'm doing 2 pork butts and a lot of chicken wings.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-16_19-15-30_13.jpg?t=1316218538

[Smokin Gator]

Cooking for a wedding... 12 butts and a whole fresh ham are on the cooker.

[Steve]

Cooking for a wedding... 12 butts and a whole fresh ham are on the cooker.


:np

[Fordman4ever]

Getting ready to slice the brisket.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-09-17_09-07-07_721.jpg?t=1316268441

[Smokin Gator]

:np

Dang sure not my first worthless post!!! Plus you know I suck at pics.

Just pulled the last three butts off of the cooker and the cooler is loaded. That is the most I have ever cooked in the Spicewine. It used a bit more fuel... I had to add some more briqs after about 15 or 16 hours. A total of about 20 pounds of briqs for a 19 1/2 hour cook aint too shabby though-(P

[Old Sailor]

11 lb brisket, squash and taters today!:dr smoked with apple wood.
point
http://i513.photobucket.com/albums/t336/bosunb/100_1064.jpg
flat
http://i513.photobucket.com/albums/t336/bosunb/100_1063.jpg

[Steve]

Looks great Dave!

[Steve]

Dang sure not my first worthless post!!! Plus you know I suck at pics.

Just pulled the last three butts off of the cooker and the cooler is loaded. That is the most I have ever cooked in the Spicewine. It used a bit more fuel... I had to add some more briqs after about 15 or 16 hours. A total of about 20 pounds of briqs for a 19 1/2 hour cook aint too shabby though-(P

Comon Brent, your pic are fine!

I had pulled pork sandwiches leftover from my last cook a couple of weeks ago. Show us some fresh pork!

http://oldchurchbbq.com/sharedpictures/2011-09-17_Dinner/2011-09-17_Dinner.jpg

[OLS]

I had a funny, expensive story from two weeks ago, bought a pack of sawn-perpendicularly short ribs,
16 freaking bucks, and I got SO MAD at my stupid landlady that I decided not to go outside and smoke them,
but do them in the oven instead. What a mistake. A 16 dollar mistake. They were good to eat, but not GOOD.
I gave one to my co-worker and he said that's the worst thing you ever cooked. Guess he is spoiled or something.
So today I got another 16 dollar pack of sliced beef short ribs. And a whole chicken. I am gonna smoke the ribs and
make Chicken a la Grande from Mosca's in NOLA, just simmered chicken in rosemary, garlic and white wine. Gonna KICK A55!!

[OLS]

Wow, this thread is sad, man. Oh how the mighty have fallen. I JUST get to see the juicest brisket shot I think
I ever saw and then NUTHIN. Ah, oh well. Landlady hatred or not, I am going out in the back yard this weekend.
I am gonna do beef ribs, pork ribs, and for a change of scenery and a DYNAMITE dish for storing away in the fridge,
Mosca's Chicken a la Grande. Check out the recipe here....:

http://www.cigarasylum.com/vb/showthread.php?p=1418608#post1418608

[Mr B]

Wow, this thread is sad, man. Oh how the mighty have fallen. I JUST get to see the juicest brisket shot I think
I ever saw and then NUTHIN. Ah, oh well. Landlady hatred or not, I am going out in the back yard this weekend.
I am gonna do beef ribs, pork ribs, and for a change of scenery and a DYNAMITE dish for storing away in the fridge,
Mosca's Chicken a la Grande. Check out the recipe here....:

http://www.cigarasylum.com/vb/showthread.php?p=1418608#post1418608



Sounds good brotha. Post some meat p**n

[jledou]

Stopped by Costco and picked up a Brisket to throw on the smoker, hopefully tomorrow so the eats are ready to go for some football on Sunday. No clue yet as to what I am going to fill up the rest of the open space with ....

[OLS]

For YOU, Mr. B, I will go into the fridge, get em out of the bag and arrange them on a plate, therefore dirtying
the plate and forcing a re-wash.

:)

[Steve]

For YOU, Mr. B, I will go into the fridge, get em out of the bag and arrange them on a plate, therefore dirtying
the plate and forcing a re-wash.

:)

Those look delicious Brad! :dr

[Mr B]

mmmmmmmmmmmmmmmmmmm!

[OLS]

I like em, but i am "starting" to think that they are wildly over-priced. it's like I am the only one that doesn't get
the joke. You have to be extremely lucky to get a pack with meat on the bones, and they are high-priced.
But good?? Yep, that IS so.

[jonumberone]

Brad, are perpendicular cut short ribs the same as flanken cut?

[lawrand]

Brad, those look amazing! Are they sauces or do you just use a dry rub. I have to try those.

[OLS]

I am not sure what they are called, I used to see em at Chinese restaurants on poo-poo platters. They are just short ribs
cut against the grain. I will look around on search engines and see what they are called outside of what I called em.

As for the exterior, they are simply sprinkled with dry rub and smoked for 45 mins and continuing on with a slow cook for
another hour. They taste as good as they look, PROVIDED you like the taste of beef ribs...some don't. I barely do.

Hahaha, apparently Dom, they ARE called Flanken Cut ribs......never heard that...sounds like Frankenribs.

[jonumberone]

Thanks Brad.
I use thin Flanken cut when making my Korean short ribs.
Never smoked them thin.
I sometimes ask the butcher to flanken cut them but in 2.5 to 3 inch thickness.
I braise those, add them to Sunday gravy, and smoke them.
The best way to get short ribs IMO!

[pnoon]

I did another pizza tonight.
Homemade dough (a given), a light coating of olive oil, some pre-smoked chicken sausage, and 3 cheeses.

:dr

[pnoon]

On another note, I bought one of these at Home Depot for $50
http://www.charbroil.com/bps/char-broil/char-broil/product/images/1_1_11301696_regular.jpg

I bought some dryer vent hose and did a chimney to chimney with duct tape and, presto, a cold smoker. Did some jack cheese for an experiment and it turned out so good I put some on the pizza.

[pektel]

I am not sure what they are called, I used to see em at Chinese restaurants on poo-poo platters. They are just short ribs
cut against the grain. I will look around on search engines and see what they are called outside of what I called em.

As for the exterior, they are simply sprinkled with dry rub and smoked for 45 mins and continuing on with a slow cook for
another hour. They taste as good as they look, PROVIDED you like the taste of beef ribs...some don't. I barely do.

Hahaha, apparently Dom, they ARE called Flanken Cut ribs......never heard that...sounds like Frankenribs.

Well, if the most common place you've seen them is Asian places, of course you'd hear "frankenribs".
Posted via Mobile Device

[T.G]

On another note, I bought one of these at Home Depot for $50
http://www.charbroil.com/bps/char-broil/char-broil/product/images/1_1_11301696_regular.jpg

I bought some dryer vent hose and did a chimney to chimney with duct tape and, presto, a cold smoker. Did some jack cheese for an experiment and it turned out so good I put some on the pizza.


Love it! :tu
(from the guy who uses a soldering iron in a soup can full of wood chips)

[pnoon]

Love it! :tu
(from the guy who uses a soldering iron in a soup can full of wood chips)

Traeger discontinued making their cold smoker attachment so I had to do something.

[T.G]

Traeger discontinued making their cold smoker attachment so I had to do something.

While your setup might be a bit awkward, and certainly won't win any contests for looks, your rig is going deliver cooler smoke than the discontinued Traeger design would have, which is not a bad thing.

[GWN]

Did a batch of apple pie baked beans and my first brisket on the smoker yesterday.

First the beans:

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4944.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4945.jpg

Then onto the smoker:

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4967.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4969.jpg

[GWN]

And finally, the table:

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4971.jpg

[GWN]

And while it smoked, we found a way to keep busy in the kitchen: red and green pepper jellies, red and green salsas and some chili sauce for good measure:

http://i175.photobucket.com/albums/w149/GWNJeff/DSCN4972.jpg

[MurphysLaw]

wrong thread

[Mr B]

Awesome pics Jeff. Thanks for sharing.
Not the wrong thread for those who love pics of food and what was happening while the goods were in the smoker.


:tu

[Steve]

:tu:tu

[OLS]

A little feast from Sunday morning.........sorry about the pic, I cut the rack in half and tried to pile everyting on the plate.
Good stuff for sure, but not the best documentation. I took Photoshop off my laptop, or should I say I have not put it
back opn after blanking the Hard Drive. Simply grilled burgers and a smoked rack of babys, and 3 sticks of Boudin Blanc

[stinkie]

have two briskets on the egg tonight . 6&7 lbs for a party at the local B&M
i work at. also doing corn bread muffins and beans. hope everything turns out good. a long night cook. pics to follow later.



stinkie

[BengalMan]

Tomorrow on the egg will be coffee and chili rubbed filet's with the wife. Saturday will be an mexican spice rubbed pork tenderloin with an ancho chili bourbon sauce. Will try and get some pictures. May do a brisket mid week as well. Gonna really utilize the new Costco membership I'm getting tomorrow morning, lol.

[nofeardiver]

Going to some chicken wings tomorrow, try out some new recipes...

[BengalMan]

Coffee and chili rubbed filet's are on tap for tonight. Just lit up a Cain Daytona while the egg gets up to searing temps. Post cook pictures to follow!

[OLS]

Going to some chicken wings tomorrow, try out some new recipes...

heck, let's have a lil WANG contest...I have a 24 pack thawing out now. I enjoyed my boudin so much
this week, I might find some more of them in there somewhere. Gonna thaw some meatses tonight.

[BengalMan]

Did a pork tenderloin last night, came out AMAZING, except I ran into a problem. I burnt/melted my gaskets on my Big Green Egg last night. I'm pretty pissed. Now I have to figure out how to clean this mess up and find a good replacement gasket that isn't a nightmare to put on and will handle higher temps because the stock one just didn't cut it. Big Green Egg is out of commission until I can figure this out. Anyone have any clean up tips on getting the residue and remainder of the gasket off the egg cleanly and what to use to replace it?

[stinkie]

ian check out the big green egg foum . they may be able to answer your question.

[BengalMan]

Looking around, looks like this is the way to go for now:

http://www.high-que.com/Nomex-Gasket-Adhesive-Upgrade-Large/dp/B004MNW1TE?traffic_src=froogle&utm_medium=organic&utm_source=froogle

I went ahead and ordered it. We'll see how this goes, lol

[OLS]

Nice wings today...had a little extra rub in a tupper, decided to add some sea salt, since my rubs have no salt,
some ground black pepper, white pepper, a little mustard powder and a LOT of brown sugar. As a result of the
sugar, I got a little blacker than I usually have em in the crisping stage. Smoked for an hour, then grilled em on
high heat to render the skin crisp. Came out nice.

[BengalMan]

Tonight I'm re-christening the egg after my gasket debacle, lol. Marinating some chicken today, then when I get home for the day I'm going to fire up the egg and put em on. First time going chicken on the egg, we'll see how it goes!

[OLS]

First time going chicken on the egg, we'll see how it goes!

But which came first???
Bada-tsh.

[Col. Kurtz]

But which came first???
Bada-tsh.

The rooster ;s

[T.G]

But which came first???
Bada-tsh.
http://2.bp.blogspot.com/-lUSraGZrT9U/ThrzIb34MWI/AAAAAAAACp0/PZj6Z9s1-gg/s1600/chicken_20or_20egg.gif

[kydsid]

Well a little over a year after selling my grill smoker I finally have the space and got another grill smoker. I like having an all in one barrell type last time that could do propane, charcoal/drum smoker that is what I got this time. This one is smaller but I think that is for the best. The last one I always ended up loading it up with way too much meat and it went in the freezer for a long time.

This weekend I am going to do the first smoke on the new one. Probably throw a cheap brisket on there to season it up right. :tu

[kydsid]

Spare ribs for dinner and chicken for lunch.

http://farm7.static.flickr.com/6152/6246721570_6fb304e53a_z.jpg (http://www.flickr.com/photos/kydsid/6246721570/)
IMAG0065 (http://www.flickr.com/photos/kydsid/6246721570/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[OLS]

MY GOSH that's a lot of meat per square inch!

My day started at 7 am, unpacked all the ribs for the day, cleaned em up, two racks of beef ribs and
a rack of loin baby back pork ribs. Built a fire of pecan limbs and then covered the coals with charcoal.
Once that was lit, I sprinkled rub on my ribs and smoked em with more pecan for about 1.5 hours, then painted
em up with Sweet Baby Ray's and let em sit at 250 for another 45 minutes. And they are AWESOME!!!!!!!!!!!!!!

[kydsid]

MY GOSH that's a lot of meat per square inch!



That's how we do, waste not want not. :D


I hope my ribs come out as good. Did three hours under smoke and foiled them, now at about 5 hours. Going long and slow at about 175 for these babies. Taking advice from a friend so we will see.


Chicken was done in time for lunch.

http://farm7.static.flickr.com/6105/6247144108_c51c71007b.jpg (http://www.flickr.com/photos/kydsid/6247144108/)
IMAG0067 (http://www.flickr.com/photos/kydsid/6247144108/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[pektel]

Have 2 pork butts on right now. I'm still a total novice to this, so still working on rubs. This one I used a few tablespoons of pepper, a couple tablespoons of garlic powder. A tablespoon of onion powder, a tablespoon or 2 of kosher salt, a couple tablespoons of lawry's seasoned salt, some ground mustard, some sage, and like a half cup of brown sugar. Oh, and some cayenne pepper for a little heat.
Posted via Mobile Device

[kydsid]

Ding, ribs are done!@

http://farm7.static.flickr.com/6120/6247615664_eea44a761d_z.jpg (http://www.flickr.com/photos/kydsid/6247615664/)
IMAG0072 (http://www.flickr.com/photos/kydsid/6247615664/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[ucla695]

My smoker talks to me and this is what it's saying...

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/BBQ%202/IMG_3122.jpg

[ucla695]

Smoked a rack of BBs and a rack of spares yesterday. Then I threw on some wings after. Forgot to take pics of them plated.

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/BBQ%202/IMG_3124.jpg

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/BBQ%202/IMG_3126.jpg

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/BBQ%202/IMG_3127.jpg

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/BBQ%202/IMG_3129.jpg

[pektel]

The pulled pork turned out awesome last night. So good, that it was lunch today too. I took the kaiser rolls, buttered and garlic salted, and broiled them first. It was my best cook so far:

http://i161.photobucket.com/albums/t228/pektel/5b53f533.jpg
Posted via Mobile Device

[OLS]

Some spectacular Q comes out of machines this early fall seaason. YUM!

[w squared]

Nothing is the smoker right now....I've been away from home for work for the past 6 weeks. On the upside, there are two very good Texas BBQ places in the town where I'm working.

When I get home, I'll probably do up some corned beef. I start with a plain-jane cryo-vac'd grocery store corned beef (or three). I generally rinse them really well, and soak them for 48 hours (changing the water every 12 hours) to reduce the amount of salt. Then I give them a quick rub with brown sugar, garlic powder, paprika, and anything else that's around the kitchen. Into the smoker at 225 until they get up to 180, and the foil/towel/cooler for a couple more hours....and away we go. Smoked corned beef.

[replicant_argent]

I smoked a spicy rubbed shoulder in the cabinet for a few hours yesterday, finished it by braising in the oven for a few more. It doesn't appear to suck. It was too late for the queen to sample before she went to bed last night, but I will do a batch of Carolina sauce tonight and get the verdict.

[T.G]

Finally started to get some cool mornings again here, so it's time to make some smoked cheese. :noon

[Mr B]

mmmmmmmmm cheese

[replicant_argent]

2 bellies worth of bacon done yesterday. Time to slice and vac pac them tonight. A mixture of alder, apple and cherry for the smoke.

[T.G]

All done and vacuum sealed. Three or four more mornings like today and I'll be set with holiday giveaways.

[kydsid]

What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.

[T.G]

What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.

I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.

It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.

If you have any questions, feel free to shoot me a pm.

[replicant_argent]

That sounds awesome, Adam.

[pnoon]

I've done cheddar and jack with mesquite. I bought a cheap charcoal grill and some dryer vent hose with duct tape. I tape the vent hose chimney to chimney from my Traeger to the grill and it works like a charm. Next experiment is cold smoked salmon. You can PM me as well with any questions.
What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.

I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.

It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.

If you have any questions, feel free to shoot me a pm.

[replicant_argent]

Peter is MacGyver.

[pnoon]

Peter is MacGyver.

No sh!t. Wait till you see the pictures.

[replicant_argent]

No sh!t. Wait till you see the pictures.

I love you, man.

[replicant_argent]

I just checked the freshly smoked bacon supply. About 15 pounds.
That should do for a bit. It is time to break out the sharp thingies and the vac sealer.

[pektel]

Teach me how to smoke pork belly. I really want to do up a bunch before winter.
Posted via Mobile Device

[replicant_argent]

Teach me how to smoke pork belly. I really want to do up a bunch before winter.
Posted via Mobile Device

I go with a pretty basic recipe from the Polcyn/Ruhlman book "Charcuterie," but a little google fu can provide you with a wealth of info.
http://www.smokingmeatforums.com/f/134/smoking-bacon

[pektel]

I googled it. There were so many results, I didn't know which to trust. Thanks for the link! Going to check it out now.
Posted via Mobile Device

[BengalMan]

Picked up a 10lb pork butt tonight. Injected it and rubbed it. Throwing it on the egg tomorrow late night for a 5pm dinner on Saturday. Going to pull it and do BBQ pulled pork sandwiches. Then were also going to do carnitas with a habanero jelly glaze tacos with jalapeño cilantro lime sauce . Should be a great dinner with the family on Saturday.

On another note, I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?

[Smokin Gator]

Teach me how to smoke pork belly. I really want to do up a bunch before winter.
Posted via Mobile Device

The way I do bacon is very simple.

-Cut the skin off if it is still on
-Wash the belly well and then pat dry with paper towels
-Spinkle both sides of the belly with about 1/4 cup of Kosher salt total (not 1/4 cup per side)
-Add any other seasonings you want - I have been using some turbinado sugar
-Put belly in a non-metalic container preferably one where the liquid can collect without the belly in the liquid. I have bought a plastic "bus tub" and it works great.
-Put it in the refrigerator
-After 24 hours pour the liquid off, flip and put on about 1/2 teaspoon more salt
-Repeat the above step for a total of 5 days but only put the additional salt on once
-After the fifth day wash the belly and let it soak in water while you get the smoke fired up.
-Put the belly on the smoker at 200 (I like to use cherry or hickory for smoke)
-Pull it once the internal temp is 150 (about 3 hours)
-Refrigerate it to cool
-Slice (a slicer makes this an easy job)
-I make stacks of 8 slices on wax paper, flip it, and stack 8 more. Then I wrap the wax paper around both. I will put 3 of those into a vacuum seal bag and then freeze.

I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?

Ian, the Foodsavers are really nice, but they are relatively expensive. I bought a Seal-A-Meal years ago. After a year or so it went bad but they sent me a new one. After another year or so that one went bad... they replaced that too. I think they finally ended up replacing 4-5. The last time they told me they weren't replacing it any more!!! This one has lasted 3-4 years!!!

It is a simple, inexpensive, easy to keep clean unit. No matter what you buy I think you will find the bulk bag rolls to be the best. At Sam's etc you can buy a box with several rolls each of two different width bags. That way you can make the bags whatever length you want.

Also, it is a good idea to always precool meat before you bag it. That way you don't get the moisture pulling up on the seam as it is sealing.

[Chainsaw13]

One key for adding spices/herbs to your pork belly while it cures is to use a lot more than you think. I tried garlic once, adding about 6 smashed cloves to each piece (3-4lb) and cured for 7-9 days. Smoked, sliced, etc. No garlic taste what so ever. Next time I try, it'll at least double that amount.

[Fordman4ever]

I go with a pretty basic recipe from the Polcyn/Ruhlman book "Charcuterie," but a little google fu can provide you with a wealth of info.
http://www.smokingmeatforums.com/f/134/smoking-bacon

I love reading smokingmeatforums.com. I've been a member there for a while and I'm still learning stuff.

[OLS]

I quit smoking bacon at home because I couldn't get the bellies easily (just cut up chunks) and because I
need another source of saturated fat like a hole in the head. I COULD search our many good butchers for the meat,
but I have to put my foot down over my all new fun-size body. It ain't FUN. I have given up sugary drinks at work
and mostly at home, but I nibble too much at work, and my 40 mins of walking doesn't burn enough calories. I LOVE
bacon, but I sure don't make my own anymore. Too easy to justify eating it. If I want bacon now I have to
go to the store and buy it. ;)

[Smokin Gator]

I guess I am lucky... we kill 1-2 pigs a year and so does my cousin. His wife won't eat homemade bacon so I get his pork bellies too. That usually is enough for the year. The only time I buy bacon is when I do ABTs. I like the thin sliced bacon from Winn Dixie for those so I buy it.

I'm simple minded too... I have convinced myself that without the nitrates and such that my homemade bacon is healthy!!!:tu

[T.G]

On another note, I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?

I had a foodsaver, after a year of use and about 100' to 150' feet worth of bags, it died.

I just picked up a Vacmaster 130 from Costco's website (web only, not in stores), about $140 delivered. For a home use machine, it's pretty heavily built. A few things really attracted me to their design over some of the other companies:
1) Heavy duty pump that does not require cool down between runs.
2) The seal strip (what melts the bag together) is two to three times wider than most other brands. I see this as greatly reducing the chance of seal failure and allowing for a good seal even in the event of slight debris or oil in the seal area on the bag.
3) Besides automatic mode with a manual seal button, it also has a timer mode, where I can punch in how long I want the unit to evacuate the bag for. I ran into problems in the past (on the foodsaver) with certain foods trapping air bubbles between the food and wall of the bag and with the machine having no mode other than automatic sensor, me not having enough time to push the air bubble out to the side where it could be evacuated before the pressure switch tripped and sealed the bag.
4) I find bags to be more convenient than rolls and with pre-made bags I only have one seal that is at risk for failure, rather than two when cutting from a roll and making my own. After working out the costs on bags versus rolls for the Vacmaster and Wilson bags/rolls, I found that, for the items I'm sealing, the price of a bag was actually less than rolls when I purchase 100 bags at a time from Amazon for $21 to $39 depending on the size*. Versus other brands, bags/film for the Vacmaster is about 1/2 to 1/4 the cost of the foodsaver brand bags and film.


I've only had the machine about a week, so I can't give you any comments on long term use, but so far, it's done fine sealing up whatever I've thrown at it.


*: I have an Amazon prime account, so shipping is covered. For rolls, the better price was actually on costco's website, where shipping is included. So I'm calling the cost of membership at both vendors a wash. If you have to pay shipping at Amazon, your pricing per bag might be different.

[ucla695]

Smoked some moinks and wings on the kettle yesterday. I was too lazy to deal with the WSM.

[pnoon]

Peter is MacGyver.

No sh!t. Wait till you see the pictures.

This is for you, Pete. :)

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0256.jpg

[T.G]

Neato, I like it. What kind of temps do you get in the CB unit with the Traeger on "smoke"?

[pnoon]

Neato, I like it. What kind of temps do you get in the CB unit with the Traeger on "smoke"?

No clue. I should measure it but it is below 90. VERY dependent on the outside temp to be sure. It was a cool evening. I think that helped.

I cured the salmon for 36 hours, rinsed, and patted dry. Air dry, uncovered in the fridge for another 10 hours. Then ~4 hours on the smoker.

Delicious but a bit on the salty side. Time for some experimentation.

[T.G]

No clue. I should measure it but it is below 90. VERY dependent on the outside temp to be sure. It was a cool evening. I think that helped.

I cured the salmon for 36 hours, rinsed, and patted dry. Air dry, uncovered in the fridge for another 10 hours. Then ~4 hours on the smoker.

Delicious but a bit on the salty side. Time for some experimentation.

As you already know, I'm looking at possibly getting a Traeger next year, so I'm curious to know, but it certainly isn't anything you need to rush out and do on my behalf. And, no doubt on the outside temps and if sunlight is hitting the unit, I have to dodge that all the time here when I want to smoke cheeses, hence all my 5-6am starts for them.

Smoked salmon, that's next on my list now that I've finished smoking the 16 lbs of cheese that I picked up last week.

[pnoon]

As you already know, I'm looking at possibly getting a Traeger next year, so I'm curious to know, but it certainly isn't anything you need to rush out and do on my behalf. And, no doubt on the outside temps and if sunlight is hitting the unit, I have to dodge that all the time here when I want to smoke cheeses, hence all my 5-6am starts for them.

Smoked salmon, that's next on my list now that I've finished smoking the 16 lbs of cheese that I picked up last week.

I'm pretty happy with my first attempt at cold smoking salmon. Just need to refine the cure and prep. I saw one site that recommended soaking the fillet in water for an hour before air drying in the fridge prior to smoking. I may give that a try.

[forgop]

Picked up a 10lb pork butt tonight. Injected it and rubbed it. Throwing it on the egg tomorrow late night for a 5pm dinner on Saturday. Going to pull it and do BBQ pulled pork sandwiches. Then were also going to do carnitas with a habanero jelly glaze tacos with jalapeño cilantro lime sauce . Should be a great dinner with the family on Saturday.

On another note, I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?

Did you do the recipe I suggested to you regarding the injection/rub? It's by far the best flavored pulled pork I've ever made.

Regarding a vacuum sealer, I thought I needed one myself. For my last cook, I had 4 freezer 1 gallon bags full of pulled pork. 3 of them went in the freezer and I couldn't tell a difference. I'd just get out all the air you can and you should be good to go. Just my $0.02 as I think you can find a better use for $150 in the world of smoking. Think of how many butts/racks of ribs/etc you can make for that.