What's in your smoker? [Archive] - Page 13

tuxpuff

02-29-2012, 11:50 AM

Hey guys...it's been a while! Lots of fun catching up on the thread. I've been on a goat kick the past year or so...soooo tasty!

http://cigar-review-site.com/cooking/IMAG0886.jpg

http://cigar-review-site.com/cooking/IMAG1561.jpg

http://cigar-review-site.com/cooking/IMAG1389.jpg

OLS

02-29-2012, 12:09 PM

Did you hit a dog, Luke??

Oops, I see, you claim it's a goat, lol...

I can get leg quarters of goat at el supermercado, maybe I will
brave the goat/mutton barrier one day.

tuxpuff

02-29-2012, 12:17 PM

haha yeah maybe I should have bolded the goat bit :D

You should try it out Brad...I just do salt and olive oil...couple of hours on the smoke...couple of hours in foil...perfecto!

kydsid

02-29-2012, 01:41 PM

Cabritto!!!!! :dr:

SteveDMatt

02-29-2012, 03:44 PM

haha yeah maybe I should have bolded the goat bit :D

You should try it out Brad...I just do salt and olive oil...couple of hours on the smoke...couple of hours in foil...perfecto!

:intrigued:

I have a local butcher that slaughters about 100 goat a week and I've always wanted to try it. My dad suggested years ago that I cook one. He has since passed and I still haven't done it. Now I can't wait.

Couple questions. So do you keep this low and slow the whole time and do you take it to 165 or 190? How big of a goat is that dog, ehhhem, goat you have there? Do you prefer any specific smoke?

Thanks!

tuxpuff

02-29-2012, 04:08 PM

They are young goats and are about 8 lbs for a side. The pit is at normal smoking temp...220ish. I don't take the temp on the meat...just smoke it for 2 or 3 hours then foil it for another couple. Once it is sealed in the foil you can't go wrong...it is very forgiving. I may even throw a dash of beer in the foil when I seal it up for extra moist deliciousness. I've used oak, hickory, apple, mesquite...all with success. If you are using mesquite or something heavy like that you may want to keep the smoking time closer to 2 hours. It's a fairly delicate flavor and you don't want to overwhelm it too much.

Do it up...you won't be sorry. Make some cabrito tacos! Corn tortilla, lime, cilantro...mmmm!

mkarnold1

03-13-2012, 09:10 PM

Smoked a couple pounds of pork loin on my grill tonight for dinner. Enjoying the 70* weather in MN.
http://im1.shutterfly.com/media/47a2dd32b3127cceffce4ecbc77700000030O01AatWzhk3Ysg e3nwY/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/
I got an apple tree in my yard that I cut chunks off of to smoke with. One of the main branches died and I cut it out and take my chips from the stump. Soak them for a while in water and put them right on the burner. Works pretty good. I put the loin in foil with a little apple juice for the last hour. Turned out great, juicy and fork tender.
http://im1.shutterfly.com/media/47a2dd32b3127cceffcf1257e78900000030O01AatWzhk3Ysg e3nwY/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/

T.G

03-13-2012, 10:11 PM

Picked up a 7-bone chuck on Saturday, coated it with a cayenne chili rub and smoked it Sunday with plum wood.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11499&stc=1&d=1331698068
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11500&stc=1&d=1331698082
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11501&stc=1&d=1331698090
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11502&stc=1&d=1331698103

Smokin Gator

03-14-2012, 04:29 AM

Nice looking chuckie Adam. Those are one of my absolute favorites!!

OLS

03-14-2012, 06:39 AM

That's where the flavor is.

ucla695

03-14-2012, 06:41 AM

That chuckie looks delicious! :tu It's still on my list of things to BBQ.

Mr B

03-14-2012, 09:34 AM

Nice Job Adam.

MrClean

03-14-2012, 09:48 AM

That looks awesome Adam!

MrClean

03-14-2012, 09:51 AM

Steve

03-14-2012, 09:52 AM

75 degree weather all week, on vacation = time to fire up the smoker.
15lb brisket, this is the my families favorite.

:tu:tu :dr

Theo Cincy

03-14-2012, 11:20 AM

Looks ridiculosly delicious.......

Stevez

03-15-2012, 07:10 AM

75 degree weather all week, on vacation = time to fire up the smoker.
15lb brisket, this is the my families favorite.
http://farm8.staticflickr.com/7184/6836115194_27da374f62_z.jpg (http://www.flickr.com/photos/jeffcarroll01/6836115194/)
Brisket (http://www.flickr.com/photos/jeffcarroll01/6836115194/) by Jeff Carroll01 (http://www.flickr.com/people/jeffcarroll01/), on Flickr

That briskett looks awesome Jeff. I haven't smoked one since Christmas and it was an overwhelming success. My new favorite. I do have to say I am now intrigued by the Chuck roast. Never done one, but that too looks incredible. Thanks and let us know how your briskett turned out.

Stevez

03-15-2012, 07:11 AM

Hey Adam, how long do you smoke the chuck roast and what temp do you shoot for? Never done one of those, but your's looks awesome too. Thanks. Steve

T.G

03-15-2012, 08:10 AM

Thanks guys. Like you gator, it's one of my favorites too.

Hey Adam, how long do you smoke the chuck roast and what temp do you shoot for? Never done one of those, but your's looks awesome too. Thanks. Steve

Steve, they're easy, I do them exactly the same as if I were cooking a pork butt.

Smokin Gator

03-15-2012, 08:25 AM

Thanks guys. Like you gator, it's one of my favorites too.

Steve, they're easy, I do them exactly the same as if I were cooking a pork butt.

:tu Me too!!

MrClean

03-15-2012, 01:19 PM

That briskett looks awesome Jeff. I haven't smoked one since Christmas and it was an overwhelming success. My new favorite. I do have to say I am now intrigued by the Chuck roast. Never done one, but that too looks incredible. Thanks and let us know how your briskett turned out.

Thanks Steve, it was good, not my best, I think it was the rub I used, wasn't the best one I've used. My mom and in-laws and family loved it, so I won't complain to much.

OLS

03-23-2012, 02:09 PM

Tonight I am gonna cook out some lamb chops, chicken legs, chicken wings and beef ribs. I am never going to lose
any weight, I guess.

hammondc

03-23-2012, 10:20 PM

(2) 8lb Boston butts right now. hovering at 209*. Need it to stay there +- 1* for an hour before I go to bed.

pektel

03-24-2012, 08:24 AM

Last Sunday's smoke was an 8 pound pork loin. Apple and cherry wood smoked. We ate half, drank a ton of booze, and went to sleep. Woke up in the morning to find out my brother's dog somehow got a hold of the other half. I'm still pissed about it lol.

http://i161.photobucket.com/albums/t228/pektel/Snapbucket/3DE11759.jpg

Smokin Gator

03-24-2012, 08:30 AM

Just finished prepping nine racks of ribs for today's herf. Also putting on about five lbs of my homemade sausage for snacking.

I'll try to take some pics...

pnoon

03-24-2012, 08:54 AM

Just finished prepping nine racks of ribs for today's herf. Also putting on about five lbs of my homemade sausage for snacking.

I'll try to take some pics...

If you are willing to share, Brent, please post a recipe or two of your homemade sausage. I have just begun getting into home sausage making and I would love to hear from a veteran.

Steve

03-24-2012, 09:26 AM

Just finished prepping nine racks of ribs for today's herf. Also putting on about five lbs of my homemade sausage for snacking.

I'll try to take some pics...

:dr:dr

I can already smell the yum!

I'm going to be cooking for the church in a couple of weeks, and I just recieved some nice venison, so I think some deer sausage may be in order!

pektel

03-24-2012, 01:52 PM

Meal for the gf, kids and I tonight. Went on a while ago. A couple small chunks of Texas style beef ribs and a chuck roast:

http://i161.photobucket.com/albums/t228/pektel/Snapbucket/6F39546D.jpg
Posted via Mobile Device

Smokin Gator

03-24-2012, 09:05 PM

If you are willing to share, Brent, please post a recipe or two of your homemade sausage. I have just begun getting into home sausage making and I would love to hear from a veteran.

I really don't have a recipe... that being said what I do is really simple and if tonight is any indication it doesn't suck. (I had a bunch over for a herf tonight and the ate about 5 pounds of sausage like it was candy).

I use pork butts or whole shoulders, natural casings, and Leggs Hot seasoning. Leggs is available at any mom and pop butcher around here, but it is also available online. I use is a little heavier than the recipes calls for because I like my sausage a little spicier.

Once you stuff it, let it sit out a little to sweat. Then smoke it on about 150 heat until it is about 145 internal. Then I seal a meal it and use it whenever I need to. All you have to do is heat is up.

As I said tonight... I hate making sausage, but I sure do like eating it:tu

pnoon

03-24-2012, 09:14 PM

I really don't have a recipe... that being said what I do is really simple and if tonight is any indication it doesn't suck. (I had a bunch over for a herf tonight and the ate about 5 pounds of sausage like it was candy).

I use pork butts or whole shoulders, natural casings, and Leggs Hot seasoning. Leggs is available at any mom and pop butcher around here, but it is also available online. I use is a little heavier than the recipes calls for because I like my sausage a little spicier.

Once you stuff it, let it sit out a little to sweat. Then smoke it on about 150 heat until it is about 145 internal. Then I seal a meal it and use it whenever I need to. All you have to do is heat is up.

As I said tonight... I hate making sausage, but I sure do like eating it:tu

Thanks.
:)

OLS

03-26-2012, 06:54 AM

No pics from my weekend smoke out. I need to promise myself not to get the big chicken legs again.
They seem to be a specialty of el supermercado, but they are too big to smoke and enjoy. I'd hate to
see these chickens that give up these legs. The beef ribs were the best I have done, and the wings were
phenomenal. I ran out of heat when I was in the middle of cooking my lamb chops, so I ended up finishing them
in the broiler inside....superb, dredged in olive oil, balsamic vineagar, rosemary, garlic and salt and pepper then
seared on a hot grill. Super sweet and tasty.

T.G

03-27-2012, 02:12 PM

For once, the weathermen were right. The break in the rain came through last night as predicted, so I had both smokers fired up. Lox (sockeye) in the cold smoker and home made pastrami in the coal burner.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11566&stc=1&d=1332878849
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11567&stc=1&d=1332878823
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11568&stc=1&d=1332878831
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11569&stc=1&d=1332878840
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11570&stc=1&d=1332878848

9 days was too long of a cure on the pastrami, at least for me, came out kind of salty for my tastes, but it doesn't seem to bother some others. I think next time, I'll cut it back to about 4-5 days.

cort

03-27-2012, 08:59 PM

Looks great, Adam. My poor smoker has been sitting unattended since the move. I think I will fire that bad boy up this weekend. I will either do a butt or a chuckie, just depends on how I feel at Sam's Club on Friday.:D

MarkinAZ

03-27-2012, 10:08 PM

I had both smokers fired up. Lox (sockeye) in the cold smoker and home made pastrami in the coal burner...

Looks:dr Adam...

pnoon

03-28-2012, 06:45 AM

Time for me to cure and smoke some salmon again this weekend.

jonumberone

03-28-2012, 07:19 AM

After stewing for months that I packed my smoker away for a winter that never showed,
I pulled it out of the shed a few weeks ago, ordered 400 lbs of pellets, and prepared to get my BBQ season underway.
Since then, I've been sick 2 weekends, away for 2, and this weekend looks like rain both days. :bh
I guess I'll have to wait for Easter, when I plan on smoking a turkey.

nofeardiver

03-28-2012, 02:54 PM

Most recent cook was 5 racks of ribs, i did a raspberry chipotle sauce with my own basic rub...Wife made some roasted potatoes, and my sister law made roasted broccoli which was awesome... everyone was very pleased...

http://i1197.photobucket.com/albums/aa432/nofeardiver/Smoker/IMG_2561.jpg

http://i1197.photobucket.com/albums/aa432/nofeardiver/Smoker/IMG_2569.jpg

smitty81

03-28-2012, 02:58 PM

nofeardiver

03-28-2012, 03:01 PM

i know just posting it made my stomach punch me, to feed it...

Partagaspete

03-28-2012, 04:07 PM

Care to share the Raspberry Chipotle suace recipe? Those ribs look so good Icould almost smell them.

T

Smokin Gator

03-29-2012, 04:59 AM

Most of you know I am horrible about taking pictures... well I didn't disappoint. I once again didn't take any pictures of the case of ribs I cooked last weekend for the Wood Splittin' Herf!!! However, Ogre snapped a pic or two and sent me this one:

11579

This was taken just before I put them in foil, so still no pic of the finished racks. Fail on my part once again:td

BigAsh

03-29-2012, 09:32 AM

BigAsh

03-29-2012, 09:35 AM

..and this thread reminds me....I gotta break the smoker out from winter hibernation!!....maybe Sunday if no rain!!

OLS

03-29-2012, 09:48 AM

This weekend I have on tap a couple of items...I am going to do a rack of beef ribs
that I somehow managed to find with some actual meat on them. Piggly Wiggly markets
2 products, their skinned down to shiners "beef ribs" and a "Boneless Beef Short Ribs"
which is what they call the meat that they stole from me then sold me a rib carcass for
$1.99 a lb. But the Boneless flankens aren't terribly expensive either, so maybe I can
combine the two cuts on the smoker for a nice variety of the same thing, lol.
I talked to the butcher and told him I was gonna want him to save me some actual beef ribs
in one piece later on in April, and he said, 'OK, that's fine.' SO finally I will get to actually
smoke the beef ribs I talk about all the time.....where was I??

OH, yeah. Beef ribs, and if the cool front actually produces cool temps, some Hamburgers and some chicken.
If it just stays hot, I am gonna stop at the ribs. I still have a triple rack pack of small bone spareribs in the freezer
that I need to get done soon, but they will stay frozen for at least a month. I need to start re-evaluating the freezer
and getting ready for Sprummer. I think I am gonna get off the baby back kick this year and go back to plain ol
spares.

Smokin Gator

03-29-2012, 04:03 PM

..and this thread reminds me....I gotta break the smoker out from winter hibernation!!....maybe Sunday if no rain!!

Keith... this time of year always reminds me how lucky I am to live where we don't put our cookers away at any time!! I hope you get to cook brother:tu

This weekend I have on tap a couple of items...I am going to do a rack of beef ribs that I somehow managed to find with some actual meat on them.

There is maybe nothing more disappointing than a rack of beef ribs with no meat on them... and maybe nothing better than a meaty rack. I hope your's are awesome. I have a rack in the freezer from the last cow I killed that I may have to cook this weekend!!

OLS

03-29-2012, 04:10 PM

"Away" for us is putting the smoker under a tarp.

forgop

03-29-2012, 04:27 PM

I'm going to put together an order for pellets from BBQr's Delight. With a 400 # purchase, it's then $7 for a 20# bag plus freight. Way better than $20/bag for Traeger.

jonumberone

04-07-2012, 09:22 AM

Finally getting to fire up the smoker! :noon :noon

Starting off with a Maple smoked, honey, butter, bourbon glazed turkey and some Asian Style skin on pork belly.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/98d4a327.jpg?t=1333811570

pnoon

04-07-2012, 09:41 AM

Finally getting to fire up the smoker! :noon :noon

Starting off with a Maple smoked, honey, butter, bourbon glazed turkey and some Asian Style skin on pork belly.

Dom - did you cure the pork belly prior to smoking? Or did you put it straight on the smoker?

jonumberone

04-07-2012, 10:01 AM

Dom - did you cure the pork belly prior to smoking? Or did you put it straight on the smoker?

No cure, marinated then straight to smoker.
I plan on cutting it into chunks and serving it with a hoisin based dipping sauce.

688sonarmen

04-07-2012, 10:27 AM

Looks good Dom!

Getting ready to smoke some spare ribs with pecan logs here.

Opusfxd

04-07-2012, 11:13 PM

No pics = fail but today I did a 15# brisket for my rehersal dinner in two weeks along with some chicken thighs and wings.

OLS

04-10-2012, 06:35 AM

You know Dom, until you posted that I had no idea there was such a dish in the world.
I shop at a LARGE ethnic Supermarket at times, you name it and they sell it, no matter
what country you eat from. Well I was looking for pork bellies, but all I could get were
these strips or blocks of belly. It is hard to turn them into bacon, but I try and I do.
And now you come along and tell me they are actually cut for an asian dish. A little
web research later confirms this. So I have a pack out to thaw in the fridge and on
Saturday I am going to make that dish. Like I need a bunch of fat in my veins.

357

04-12-2012, 11:03 AM

From the funny pics thread:
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/66408_422176037811855_205344452828349_1520652_6213 24459_n.jpg

It looks a like a smoker, what do you think?

T.G

04-12-2012, 11:31 AM

From the funny pics thread:
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/66408_422176037811855_205344452828349_1520652_6213 24459_n.jpg

It looks a like a smoker, what do you think?

Without lids, it's just a grill.

Steve

04-12-2012, 02:42 PM

Picked up 2 cases of butts last night for a little cook I'm doing this weekend for the church. Haven't had time to grind up/stuff any venison sausage, but I do have some wild hog sausage left in the freezer that may have to make an appearance this weekend for the guys who come over and hang out while I'm cooking :)

pektel

04-12-2012, 03:58 PM

Most recent cook was 5 racks of ribs, i did a raspberry chipotle sauce with my own basic rub...Wife made some roasted potatoes, and my sister law made roasted broccoli which was awesome... everyone was very pleased...

Those ribs look delicious! Care to share the recipe for the glaze?

Pork Loin Back ribs are going on sale for $1.99/pound tomorrow and I'm picking up a few for when I get back from vacation.

pektel

04-12-2012, 05:27 PM

Quick advice requested... Grilling some burgers right now, and am topping with either:

Slice of deli pastrami, or

Leftover sliced filet mignon from Tuesday night?
Posted via Mobile Device

smitty81

04-12-2012, 05:31 PM

Quick advice requested... Grilling some burgers right now, and am topping with either:

Slice of deli pastrami, or

Leftover sliced filet mignon from Tuesday night?
Posted via Mobile Device

pastrami

pektel

04-12-2012, 05:34 PM

And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger.

pektel

04-12-2012, 05:37 PM

The gf wanted filet, so I'm making two of each :D

http://i161.photobucket.com/albums/t228/pektel/Snapbucket/8D21A113.jpg

smitty81

04-12-2012, 05:38 PM

And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger.

those are some strange toppings for a burger my friend.

pektel

04-12-2012, 05:47 PM

those are some AWESOME toppings for a burger my friend.

Fixt. :D

pektel

04-12-2012, 06:03 PM

Filet burger:

http://i161.photobucket.com/albums/t228/pektel/Snapbucket/F5C4576F.jpg

And the pastrami burger:

http://i161.photobucket.com/albums/t228/pektel/Snapbucket/E6DF450B.jpg

The ground beef was well seasoned with A1, Worcestershire, onion powder, and garlic powder. Also added some oatmeal for good measure.

Put out some dipping sauces. Wouldve been extra good with a slice of onion.

Whipper Snapper

04-12-2012, 06:49 PM

So, being from kansas city, it's only appropriate that I take up the torch and start doing my own Q. I'm a bit intimidated honestly. My grandfather owned a BBQ restaurant for 25+ years, and my father has placed at several BBQ competitions. Needless to say, BBQ runs in the blood. I've got quite the family history, and city history to live up to.

Anyhow, my inlaws inherited a couple of barrel smokers that I'm welcome to and I'm pretty sure I'll be taking them for their first spin in the coming weeks. I'll let you all know how things turn out.

T.G

04-12-2012, 07:16 PM

Holy oversized pictures batman.

pektel

04-12-2012, 07:43 PM

T.G

04-12-2012, 08:33 PM

Damnit. It happened again? Must be snap bucket app being dumb. Happened in another thread today too. Mobile site isn't the greatest for checking the post beforehand.

Just resized them. Hopefully it worked.
Posted via Mobile Device

The resize worked. Thanks.

Do you have control over a default resizing with the app? If so, having it change all photos to 800x600 is generally a safe bet.

pektel

04-12-2012, 08:45 PM

Just checked, and nothing. Have to resize it in photobucket after uploading. Stupid design, I guess.
Posted via Mobile Device

357

04-13-2012, 12:14 PM

OLS

04-13-2012, 07:48 PM

Blake it will be good to see your efforts in pictures here. I have never found a more serious thread in this entire
website than the smoker thread, and almost all of us have learned a tremendous amount since we have been
smoking meat. I periodically shock myself. And it seems I rarely embarrass myself, lol, at least not in cooking.

OLS

04-13-2012, 07:50 PM

Also added some oatmeal for good measure.
I discovered oatmeal one day when I realized I had no crumbs of any kind, nor no eggs in the fridge,
and I thought, I bet oatmeal would work PERFECT in that role.

Steve

04-14-2012, 11:36 PM

125 lbs of pork cruising along at 225...nieghborhood smells amazing!

OLS

04-15-2012, 07:36 AM

Steve

04-16-2012, 09:43 AM

Cooked 125 lbs of pork butt Saturday night for a church picnic yesterday. This time I did a couple of things a little different than I usually do and man did it turn out great. Thanks Brent for letting me steal a couple of your techniques!

I pulled a Smokin' Gator though and didn't take many pictures, just a couple of crappy cell pictures that I was teasing Justin (emopunker) with around 4:00 am while he was working and a couple of hours away from breakfast!

http://oldchurchbbq.com/sharedpictures/2012-04-15_GCA%20BBQ/2012-04-15_GCA%20BBQ%20001.jpg

http://oldchurchbbq.com/sharedpictures/2012-04-15_GCA%20BBQ/2012-04-15_GCA%20BBQ%20002.jpg

I'll see if dad snapped a couple.

BigAsh

04-16-2012, 10:15 AM

Nice work, as always...what did you do different....inquiring minds wanna know!

Steve

04-16-2012, 12:46 PM

I tweaked my rub just a little, but the biggest change was after the butts came up to the usual 190* in the smoker, I double wrapped them in foil and put them in a cooler for a while. In the past when cooking like this, I would just hold the butts in the cooker at a low temp (around 140* to keep them out of the "danger zone"), and then I would start pulling about an hour before service time.

This time I pulled them off the smoker and wrapped at 4am, grabbed a couple of hours sleep, then packed up my rig and headed up to the location we would be serving at. I re-fired the smoker and let it come back up to temperature while I set up the tables, etc., and then about an hour before service, we took the meat out of the coolers and pulled it into pans and placed them in the smoker at around 140* until service.

I have not really ever had a problem with my product "drying out" in the past, but I definately felt the meat tasted more moist this time. The other benefit was that I actually was able to get started earlier, therefore finished earlier, and was able to get at least a couple of hours sleep.

If I hadn't of had so much fun sitting up with Graffiti and F100Jeff eating the awesome steaks Graffiti brought, smoking great cigars and drinking quality adult beverages, I probably could have finished up a couple of hours earlier and gotten even more sleep :D

BigAsh

04-16-2012, 02:04 PM

more "moister" = more better....funny how "quality adult beverages" seem to sneak there way into a lot of topics round here....:D

Steve

04-16-2012, 02:20 PM

more "moister" = more better....funny how "quality adult beverages" seem to sneak there way into a lot of topics round here....:D

:banger:banger

T.G

04-16-2012, 09:08 PM

Saw a good deal on jalapeno white cheddar today.

Bought 20 lbs worth.

It's in the smoker, 5lbs at a time.

FML.

And 2 lbs of German pilsner malt over the last weekend for a rauchbier.

Opusfxd

04-16-2012, 10:41 PM

more "moister" = more better....funny how "quality adult beverages" seem to sneak there way into a lot of topics round here....:D

"Seems how quality adult beverages" seems to sneak into most Q's. :noon

Steve

04-17-2012, 07:21 AM

:chr

Steve

04-17-2012, 10:16 AM

I'll see if dad snapped a couple.

The serving line

http://oldchurchbbq.com/sharedpictures/2012-04-15_GCA%20BBQ/2012-06-15_GCA%20BBQ%20003.jpg

Pulled pork, homemade BBQ beans, coleslaw, patato salad, and a bevy of homemade deserts...yum, yum.

I'm eating some left overs I managed to stash away even as I type!

Mr B

04-17-2012, 10:38 AM

Very nice Steve!!

Smokin Gator

04-17-2012, 03:31 PM

Cooked 125 lbs of pork butt Saturday night for a church picnic yesterday. This time I did a couple of things a little different than I usually do and man did it turn out great. Thanks Brent for letting me steal a couple of your techniques!

I pulled a Smokin' Gator though and didn't take many pictures, just a couple of crappy cell pictures that I was teasing Justin (emopunker) with around 4:00 am while he was working and a couple of hours away from breakfast!

A compliment and a dig in the same post. Not the first time that has happened in these parts!!!

Glad the cook went well brother. As I have said many times... a cooler is your friend. Sleep is good:tu

Steve

04-17-2012, 05:33 PM

A compliment and a dig in the same post. Not the first time that has happened in these parts!!!

Glad the cook went well brother. As I have said many times... a cooler is your friend. Sleep is good:tu

Oops...sorry 'bout that Brent. No dig intended. I'm gonna blame it on sleep deprivation :)

OLS

04-25-2012, 08:31 AM

Adding way too much to the freezer, so this weekend I am removing stuff, not putting stuff in. I am thawing a rack of BBRs,
a pack of Flanken Beef Ribs, a 8 pack of Nathan's Hot Dogs I am going to roll in bacon and cook indirectly, and about 8 large
hamburgers. I just bought a couple 3-rack packs of small bone spares but I am not convinced I need to be cooking a lot of
food this week. I am losing a few pounds here and there and one sure way to blow that is to find myself with a lot of lefties
in the fridge. So I can't go to BigLahts either...they ought to call that place Big Pants...I get so much chocolate, chips and
nuts there.

OLS

04-28-2012, 12:02 PM

Well once again I have no on the grill shots of what was a PERFECT day for grilling and photography.
But because I love you guys, I dirtied a plate for the photos.

I cooked a rack of Baby Backs, made up a dozen Mooinkballs, and 'invented' something called Porkapillars.
I just invented the name, I am sure I am not the first person to ever wrap a Nathan's hot dog in bacon
and smoke it. One complaint, the Nathan's hot dog is a salty dog indeed. You add bacon and you can
only eat one of those things or you will die. But DAMN that's a hell of a way to GO!!!

pektel

04-28-2012, 12:42 PM

Yesterday I Grilled 6 burgers, then readied the smoker to smoke 6 chicken legs and 8 pork fingers,
or "western Style Pork Ribs" I love those things!
When that was done I smoked a slab of bacon that had been cut up for this asian-style pork belly
that Jon brought up the other day. i got ready to commence that recipe and realized I had no braising
wine or soy sauce. So I smoked them and then cut them up last night into bacon. You know, when I
throw up the lid to the smoker and say, MAN THAT LOOKS UNBELIEVABLE, I should get my CAMERA!
I am sad to say that only one photo was taken and even THAT was after the meat had been put up.

Those look awesome! Very similar to some chicken legs I cooked the other night. I decided to throw a few cherry wood chunks on the coals after cooking the legs for a bit (originally was just going to grill them real quick). Put the legs on indirect heat, Closed the lid, came back 20-25ish minutes later and had that awesome reddish looking, crispy skin. I whipped up a sauce made from store bought BBQ sauce, mixed with some Louisiana wing sauce, mustard, minced garlic, and brown sugar. They were AWESOME.

pektel

04-28-2012, 12:47 PM

OLS

04-28-2012, 02:22 PM

half MOO, half OINK...I got that from the other guys on here...meatballs wrapped in bacon. They need to come off
after the first round of smoke, I cooked the water out of these. But I had work to do, and thought they would 'slow-cook'.
But they are just dry. The bacon was done in an hour and a bit. They were on three hours. The hot dogs were also
done early, but man it sure didn't hurt them....exstasy.....er ecstasy

jwintosh

04-29-2012, 10:09 AM

had a cookout at pnoon's yesterday. i smoked a fattie and a bunch of abt's. used homemade sausage to stuff the abt's. pnoon smoked ribs and chicken. galaga smoked a beef brisket. and cort smoked a couple of chuck roasts. not much really. ha!

pnoon

04-29-2012, 10:10 AM

MarkinAZ

04-29-2012, 01:51 PM

jluck

04-29-2012, 02:01 PM

X2
http://imageshack.us/a/img713/7898/worthlesswopics.jpg
And they guy holding the "Pichers" sign needs some of that BBQ!

ApexAZ

04-29-2012, 11:30 PM

Made pizza this weekend. Dough needed more water as the crust was a little dry, but pretty good overall.

http://farm8.staticflickr.com/7124/6981190286_680021206e.jpg

http://farm9.staticflickr.com/8165/7127281089_3a4012f1ba.jpg

pektel

04-30-2012, 06:49 AM

Made a couple things yesterday. Had to, as it was out of the freezer already. Didn't get to eat any of it, on account of being sick. :(

WTF are you supposed to do with boneless pork "country style" ribs, you ask? Why, you season them and wrap them in bacon, of course! Also threw on a small rack of back ribs (can't have empty space!)

http://i161.photobucket.com/albums/t228/pektel/8A75C9D4.jpg

OLS

04-30-2012, 08:04 AM

I thought you had gone over to my idea with the hot dogs...FYI, country style ribs are fine on the grill with rub
and time at low heat...just because they are sliced, they are still thick enough to smoke well without drying,
if you pull them early enough. Of course wrapped in bacon is hard to beat. But I like mine fully smoked, and the
bacon retards that action. The country-styles are my favorite non-rib meat on the grill.

pektel

04-30-2012, 08:58 AM

I was thinking that too regarding the smoke flavor not penetrating through. I ended up leaving some gaps while wrapping them to allow at least a little smoke through. The "ribs" did look like they had a smoke ring on them. Couldn't tell you how they tasted, got a helluva cough, and am constantly loaded up on robitussin.

Good to know about throwing the country styles straight on the grill. I used to only cook them in the crock pot on days I was extremely lazy.

OLS

04-30-2012, 12:04 PM

Before I learned to smoke meat, way back when I was in high school, I used to grill these
out on the patio.
They were good for sure, and luckily the ample fat gives the otherwise plain white meat a real snappy crust,
but it ain't nothing like a good smoked one. Don't forget NOT TO SMOKE cigs while you have a cold, no matter
how addicted you are...just adds days to the bad time in the penalty box.

pektel

04-30-2012, 12:18 PM

Still haven't had a cigarette since that thread back in July, brother. And haven't looked back since!

Scootergptx

04-30-2012, 12:40 PM

Smoked three racks of baby back ribs over the weekend. Had the leftovers today for lunch.

Kind of an expected thing now. If they know I'm smoking something, I'm sitting on the patio smoking a cigar while I am.

OLS

05-02-2012, 09:50 AM

Still haven't had a cigarette since that thread back in July, brother. And haven't looked back since!

Well that's good, I guess that means you got over your illness, then.

OLS

05-03-2012, 07:07 PM

OK, the weekend's meat selections have been removed from the freezer. I have a full length rack of beef ribs that have
perhaps unfortunately been sawn in half lengthwise, maybe to save packaging. But they have the full complement of meat
on them, or at least more than the usual piggly wiggly rape scene. And just to make sure we get it all, I have two packs of
flanken-cut beef ribs on deck.
I am not sure there will be any straight grilling selections this weekend. I am not even sure I can get to the reduced rack
to pick up anything extra. Tomorrow is going to be a full day. I do LIKES ME some smoking time, though. If it cools
off this weekend, all bets may be off. It is not scheduled to. :(

OLS

05-05-2012, 02:26 PM

S N O R E ! ! !
You people must be awfully busy these days.
Anyway, here are a few pics of last night's fare.
Rack of cut beef ribs and some flanken slabs.

Looks like I slathered on the SBRs too late. Didn't
carmelize. It did in my stomach, though.

This is my half, the neighbors took half the rack
and half the flankenplanken....

Mr B

05-07-2012, 12:09 PM

YUM! Thanks for the pics Brad.

OLS

05-07-2012, 02:42 PM

Jasonw560

05-07-2012, 06:32 PM

Hehe, picked up 6 more bottles of Sweet Baby Ray's original sauce today at Big Lahts.
I can't be blamed if they don't realize that those expiration dates is jest a siggestion.
They are massive bottles that say 50% more FREE! And man, is that stuff good.
$2.00 a 28oz bottle...why that's nigh on a quart! OK, sure I jest a bit, but only because
it's slow around here lately and I have a giant bag of sauce. I have been a dry, rub-only
guy throughout my lifetime of barbecueing and 4-5 years of smoking, but now I put that
stuff on everything.

There's a pulled pork recipe my wife found where the sauce is made from Sweet Baby Ray's and Pepsi. But, since I consider Pepsi to be the elixir of all that's evil made by Satan himself, she made it with the sweet nectar of the gods, Dr Pepper. And it was excellent. When I find the recipe, I'll post it on one of the other food threads. It might be a great marinade for ribs.

jluck

05-07-2012, 10:08 PM

There's a pulled pork recipe my wife found where the sauce is made from Sweet Baby Ray's and Pepsi. But, since I consider Pepsi to be the elixir of all that's evil made by Satan himself, she made it with the sweet nectar of the gods, Dr Pepper. And it was excellent. When I find the recipe, I'll post it on one of the other food threads. It might be a great marinade for ribs.

I use root-beer as a base for smoking halibut and tuna.

pektel

05-09-2012, 11:47 AM

Pseudosacred

05-09-2012, 12:40 PM

Chainsaw13

05-09-2012, 01:13 PM

Wondering what dual probe thermometers you guys currently use. I'm looking at a Maverick ET-73 right now. Can anyone comment on it? Dunno if I should start an entire thread for a quick question about something so closely related to this thread.

I have this unit, works well. Love the fact I can set it up and carry the remote in the house and monitor temps from in there while I do other stuff. Range is decent, even through walls. Well worth picking up one.

pektel

05-09-2012, 02:32 PM

I have this unit, works well. Love the fact I can set it up and carry the remote in the house and monitor temps from in there while I do other stuff. Range is decent, even through walls. Well worth picking up one.

Thanks! amazon has them right now for $31 shipped. Ordering one right now. :tu

OLS

05-11-2012, 07:49 PM

Once again it seems like the world is NOT SMOKING, so I have to carry you deadweights, lol.
TONIGHT'S fare, western style pork ribs, my boy peter got me thinking about these things, and the kid downstairs
loves em as much as I do, so while I smoked a tiny pork butt, I figured I would throw a few of these on to smoke
for snacks....and a few of them even SURVIVED to picture time!

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/Porkfingers.jpg

If I can get the butt off the smoker and onto a plate soon enough and in time to load up a pic in 15 minutes, I will add
a pic of the butt, too, but I am guessing it will have to be a second entry....enjoy! SLATHERED in sweet baby ray's

OLS

05-11-2012, 08:17 PM

Eh, the administrator probably thinks 15 minutes is a long time.....ask his wife, lol...

This is not the best picture of a 'small butt' you will ever see, but it tase-eses good.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/smallbutt.jpg

MarkinAZ

05-11-2012, 08:47 PM

Once again it seems like the world is NOT SMOKING, so I have to carry you deadweights, lol...

:D...Quit being such a martyr Brad;)

BTW, that is some nice looking meat that you've posted here:dr I'm gonna be cranking up the smoker tomorrow to try out some new rub on a couple of tri-tips...:=:

Steve

05-12-2012, 09:12 AM

Taking it easy today,2 butts, 2 small brisket flats and a slab of ribs.

Now for the hard part...Mother's Day house cleaning. ARGH!

jonumberone

05-12-2012, 09:29 AM

Perfect Northeast spring day.
Been longing to fire up the smoker again!

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/ee949647.jpg

Pastrami sandwiches for dinner!
And Pastrami and eggs for breakfast! :dr :dr

Rubbed with the spices last night, pulled out of the fridge about an hour ago.
Should go on around noon, and come off anywhere from 4-6.
More pics to follow! :tu

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

OLS

05-12-2012, 12:12 PM

:D Quit being such a martyr Brad ;)

Where are my virgins???

btw, the meat is in no way as black as the ends and crispies look. Shooting indoors at night under my
kitchen light without a flash takes purple and turns it black. I always say that just to make sure people
don't think I let my meat loaf. I bees payin attention. There might actually BE some black, but it ain't
burnt, haha.

OLS

05-12-2012, 12:16 PM

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

I am guessing you could wait til it's on the grill and FLING it at the meat off of a plastic fork or something.
You mean that prepared minced stuff in oil, or just hand sliced or chunked or whatever?

Steve

05-12-2012, 12:42 PM

Taking it easy today,2 butts, 2 small brisket flats and a slab of ribs.

Now for the hard part...Mother's Day house cleaning. ARGH!

http://oldchurchbbq.com/sharedpictures/2012-05-12_Boy%20Scout%20Pork/2012-05-12_Boy%20Scout%20Pork%20003.JPG

MarkinAZ

05-12-2012, 12:47 PM

Taking it easy today,2 butts, 2 small brisket flats and a slab of ribs.

Now for the hard part...Mother's Day house cleaning. ARGH!

I feel for you brother:(

On the other hand, nice looking meat Steve:dr

Steve

05-12-2012, 12:51 PM

Thanks Mark!

On the other hand, nice looking meat Steve:dr

Thi is probably the only thread on this forum where one man can say this to another!!! :r:r:r

Steve

05-12-2012, 01:13 PM

http://oldchurchbbq.com/sharedpictures/2012-05-12_Boy%20Scout%20Pork/2012-05-12_Boy%20Scout%20Pork%20004.JPG

jonumberone

05-12-2012, 02:16 PM

You mean that prepared minced stuff in oil, or just hand sliced or chunked or whatever?

Fresh hand sliced, just seems to clump up on me.
I was thinking about it and I might try cutting it a day or so in advance and letting it sit in the fridge.

pektel

05-12-2012, 02:32 PM

Got a Boston butt and a rack of beef ribs on the smoker right now. Never made an actual rack of beef ribs before. Must've trimmed a quarter pound of fat off the bottom side. Is that common occurrence with beef ribs?

Smokin Gator

05-12-2012, 02:59 PM

Good looking pics Brad and Steve. I hope Dom gets one up of the pastrami. Not much better than really good homemade pastrami.

MarkinAZ

05-12-2012, 03:40 PM

Thanks Mark! Thi is probably the only thread on this forum where one man can say this to another!!! :r:r:r

...I hear ya:D Ok, got the heat going in the smoker at 2:31 PM/PST. The tri-tips are awaiting their entry...

jonumberone

05-12-2012, 04:25 PM

Good looking pics Brad and Steve. I hope Dom gets one up of the pastrami. Not much better than really good homemade pastrami.

Halfway

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/d5adfc84.jpg

Coming off

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/b3112d60.jpg

On the board

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/e8f31fe9.jpg

I didn't get the dark bark I'm accustomed to, though that seems par for the course with the Traeger.
This was also the first time I did Pastrami with the point end of the brisket, I usually use the flat.
Slicing the point was a chore, and actually getting slices was tough.

T.G

05-12-2012, 04:27 PM

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

It's easy, just use a mini-food processor and add a bit of oil (or prepared mustard). It turns your rub into a paste and you just slather it on with your hands or a basting brush.

Word of advice, make more than you think you are going to use, because it goes down thick, you'll end up using more.

I do this all the time with fresh garlic, fresh rosemary, thai chilies, cumin, black pepper, salt and olive oil for coating lamb. It makes a killer bark.

MarkinAZ

05-12-2012, 04:34 PM

I didn't get the dark bark I'm accustomed to, though that seems par for the course with the Traeger...

You wont get any complaints from this end Dom. Just need a couple of slices of sourdough bread and I'm ready to rock and roll:dr

MarkinAZ

05-12-2012, 05:17 PM

Ok, tri tips are in at 4:03 PM/PST with Hickory chips and low temp at about 225*...:noon

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures-4.jpg

GTsetGO

05-12-2012, 07:44 PM

tomorrow there will be a chicken and a turkey breast on my smoker. mmm

MarkinAZ

05-12-2012, 09:34 PM

What can I say? We're a bunch of carnivores:D Managed to get a shot in of the tri tips. The finish is spicy and a lingering finish following a bite of this meat:dr

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures001-9.jpg

kydsid

05-14-2012, 08:36 AM

That pastrami is :dr: :dr: :dr: :dr:

OLS

05-18-2012, 03:29 PM

Pork fingers...................A-gain. ;)

cricky101

05-19-2012, 10:50 AM

OLS

05-19-2012, 11:55 AM

That fatty sounds like the best I ever heard about....

Pork Fingers..

AKA Western Style Pork Ribs. I am guessing loin trimmings is what they really are.
All I know is they are one of the best smoking cuts I have ever used.
These were really fatty, not marbled, and not stable zones of fat, but the connective
areas that get all stringy at room temp. On the smoker, they turn into dog rewards.

WAIT!......Western Style Pork Ribs.....WSPRs Whispers, lol.

COINED. :)

MarkinAZ

05-19-2012, 12:48 PM

My girlfriend really likes jalapeño poppers so I made a fatty stuffed with pre-grilled jalapenos, cream cheese and cheddar cheese. Used a pound of Jimmy Dean sausage and wrapped it all in bacon. It. Was. Awesome.

C'mon Chris, no pix?:sl;) I bet it was awesome:dr

WAIT!......Western Style Pork Ribs.....WSPRs Whispers, lol. COINED...

The new buzz word Brad.... WSPRS...

SvilleKid

05-19-2012, 01:07 PM

I have in mind that the smokers will be heating up this coming weekend!! I've got plans for at least one pork butt, and a couple slabs of ribs. Also considering some pork chops and maybe some chicken. Going to see what's on sale starting Wednesday and go from there. I would like to consider something that is wrapped in bacon, but don't know what at this time. Pictures will be up Thursday and Friday.

Chainsaw13

05-19-2012, 07:26 PM

I would like to consider something that is wrapped in bacon, but don't know what at this time.

Bacon explosion. :tu

jonumberone

05-20-2012, 06:34 AM

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/dc64ec45.jpg?t=1337516804

Just threw a nice size brisket on the smoker.
Using the rest of a commercial rub that was gifted to me by Keith.
Spiced it up a bit, a little extra black pepper, cayenne pepper, and some turbinado sugar.
Dinner between 5- 6

BigAsh

05-20-2012, 03:29 PM

jonumberone

05-20-2012, 05:41 PM

lets see it son!!:dr

Ask and you shall receive. :D

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/9a832c18.jpg?t=1337554235

Brisket was good
Had a nice real nice smoke ring, and a decent bark.

Steve

05-20-2012, 07:03 PM

The Cub Scout Den that my wife coordinates had their end of the year party tonight. I cooked up a couple of pork buts last weekend for it, but I reheated them today, so technically, they were in my smoker today

http://oldchurchbbq.com/sharedpictures/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party%20001.jpg

http://oldchurchbbq.com/sharedpictures/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party%20008.jpg

http://oldchurchbbq.com/sharedpictures/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party%20009.jpg

And my #1 fan approves!

http://oldchurchbbq.com/sharedpictures/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party/2012-05-209_RPDS%20Cub%20Scout%20End%20of%20the%20Year%20B BQ%20and%20Party%20011.jpg

MarkinAZ

05-20-2012, 07:14 PM

Nice looking BBQ Dom and Steve:dr

BigAsh

05-21-2012, 07:10 AM

Nice looking BBQ Dom and Steve:dr

^^ what he said! ^^ :dr

T.G

05-21-2012, 07:49 AM

From yesterday, rosemary smoked chicken covered with honey badger rub.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11803&stc=1&d=1337607929

cricky101

05-23-2012, 07:35 PM

C'mon Chris, no pix?:sl;) I bet it was awesome:dr

It will be made again and pics will be taken for sure. I'll probably blow one up really big and frame it to hang above the couch in the livingroom. :D

OLS

05-24-2012, 08:35 AM

I know that's what my wife did with pictures of my fatty.......

:rofl

I'm not married, lol...

So here we are staring at one of the top three bar-b-que weekends of the year.
Not too much action yet. I need freezer space and have three bags of charcoal
on hand, so it's gonna be on like DK. Many photos will be snapped. Many beers
will be drunk. Likely won't be the only thing drunk around my back yard. Gonna
fire up the Jimmy Buffet Machine, too. I have spares, pork steaks, burger meat
and whatever I find at the Jiggly Piggly today and tomorrow at lunch.

T.G

05-24-2012, 09:13 AM

Only 3 bags of charcoal, Brad?

Amateur. ;)

My charcoal supply is down to about 100lbs give or take, the big charcoal sales this weekend can't come soon enough.

I heard that Wal-Mart already has 2x15# KF blue on sale for $5.48, but I haven't personally confirmed this price.

pektel

05-24-2012, 10:34 AM

T.G

05-24-2012, 10:41 AM

You don't buy charcoal by the pallet?

Amateur ;)

Actually, I do buy it by the pallet.

About 100lbs of KFb + 2 5# of Jack Daniels whiskey barrel charcoal is all that's currently left.

OLS

05-24-2012, 11:37 AM

Only 3 bags of charcoal, Brad?
I heard that Wal-Mart already has 2x15# KF blue on sale for $5.48, but I haven't personally confirmed this price.
Hell, I thought I HAD stocked up....I was thrilled to see 19 lb bags of KF blue at the Depot 2 for $5.48
But stocking up for me was 4 bags....might get a LITTLE more tomorrow afternoon at lunch.
It is comforting knowing it is there in the shed. Running out of charcoal is one of the ultimate bummers.

You run out of one kind of meat, usually there is something else in the freezer, you can adapt. You run out
of CHARCOAL, your a55 is headed to the store.

OLS

05-24-2012, 11:53 AM

Well now I am in "Trouble". I went to the store. To begin with I have NO FREEZER SPACE, not an inch.
So I knew I was buying fresh for the weekend, or fresh for the freezer and cooking from my frozen stock.
BBRs were on sale, about 8 bucks a rack. picked up 4 racks of those, Chicken wings were on sale as were
chicken legs. Got about 40 wings and 20 legs. So I guess I am taking out a big cryo pack of spares and
using that space for BBRs that I want later in the summer. But that will not free up enough space for the
chicken, haha....guess chicken is back on the menu, boys.

Smokin Gator

05-25-2012, 04:58 AM

I am firing up tonight and doing 4 butts, 2 shoulders, and tomorrow will do 2 racks of ribs. Havin' an 80th b'day party for my mom!!!

Sweet blue to all of you this weekend!!!

OLS

05-25-2012, 07:16 AM

Dog gone it, I got most of that meat in the freezer! I am going to cook a dozen chicken lags and two racks of spareribs.
Plus whatever I see on sale today. Problem is, the formerly reduced rack is no longer reduced. I am not sure if they
think we are stupid or they are stupid. CIP, half rack of scraped down beef ribs, fresh in the case, 7.94. Same basic sized
rack in the reduced case with a new over-barcode, 7.99....I got mad and left. The meat is reduced a couple dimes in most
cases. Shame, cause I used to get almost all my meat that way. I have to drop off half a dozen frozen squirrels at the
raptor center at lunch, I guess I will drop in again and see what has changed, if anything. Outside of that,
I guess the menu is set. Might create some moinkage or turds if I get bored.

SvilleKid

05-25-2012, 07:31 AM

The Main Players:

19.26 lbs of Butt
http://i1210.photobucket.com/albums/cc403/svillekid/aa3ce462.jpg
http://i1210.photobucket.com/albums/cc403/svillekid/c03bcf1c.jpg

I'm only one that likes ribs, so only 1 rack of spare ribs (which I prefer over baby-backs)
http://i1210.photobucket.com/albums/cc403/svillekid/0474d0a1.jpg

The fuel (Apple, Pecan and Hickory) A small handful of charcoal is used for starting the wood, but otherwise, I cook with wood, not charcoal.

http://i1210.photobucket.com/albums/cc403/svillekid/4cdd5489.jpg

SvilleKid

05-25-2012, 07:33 AM

The side players, fresh from garden this morning (Squash and zucchini will be picked just before they are to be cooked).

http://i1210.photobucket.com/albums/cc403/svillekid/a21cec2f.jpg

http://i1210.photobucket.com/albums/cc403/svillekid/5b1a83b6.jpg

http://i1210.photobucket.com/albums/cc403/svillekid/579eaec1.jpg

SvilleKid

05-25-2012, 10:47 PM

Ready to come off the grill. I didn't need the second butt, but the sale price was on a two-pack. Had the fire, had the space, so cooked second one also. Hard to have too much BBQ!!

http://i1210.photobucket.com/albums/cc403/svillekid/19b3c67f.jpg

RHNewfie

05-26-2012, 05:40 AM

Man I need to get a smoker! That looks so good!

jonumberone

05-26-2012, 08:06 AM

Rain all weekend here, so I will have to live vicariously through everyone else. :)

Cliff, the bark on your butts make me want to fire up the charcoal smoker again, but the Traeger is so easy, and I'm so lazy. :D
They look delish!

MarkinAZ

05-26-2012, 09:26 AM

If you need to stock-up on Kingsford charcoal, WalMart is running their twinpak special through May 28, 2 fifteen pound bags for $5.48:tu

OLS

05-26-2012, 10:44 AM

DAMMIT to hell. I about cleared the grill without taking pics. Luckily I realized it after the
chicken legs and rib trimmins came off the grill and got wrapped up for other people's lunch.
The spares were still on the grill. This shows you how I do my meat, little pile o coals on
the far right, meat on the left where the chimney is.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsngrill.jpg

Ralph is totally ready for Memorial Day tasties...

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/Untitled.jpg

I dedicate this perfect meat to all the troops serving overseas at this time. God Bless You
and may you and your families remain safe and watched over.

OLS

05-26-2012, 11:34 AM

Ready to come off the grill in mere seconds....not much smoke ring today for some reason,
but EPIC flavor, just buttery-sweet and hickory smoked and that SBR's "Honey BBQ" flavor
today.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsready.jpg

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsready.jpg

BigAsh

05-27-2012, 07:17 AM

Saturdays smoke...

Doin 2...one to slice, and one to pull...took like sliced one to 170, then foiled to 185....pulled chuckie went to 190, then foil til 210...used hickory with Royal Oak lump...kept temp in the 220-250 range...had the sliced beef with some green beans and grilled baby Yukon Golds...

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/2c9488b6.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/32cce279.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/3b0090ad.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/a13264d3.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/cf999373.jpg

Ribs on the menu for today....

pnoon

05-27-2012, 07:47 AM

Where's your martini? :al

Looks good, Brother.

markem

05-27-2012, 08:54 AM

25 lbs of brisket that has been in the fridge for 3 days with Penzys Arizona Deamin spice rub going on in less than 30 minutes. Got a mess of smokers coming for the herf this afternoon and boy can they eat!

GWN

05-27-2012, 09:11 AM

Did a pair of butts and ABTs yesterday.

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0212.jpg

The finished product

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0217.jpg

T.G

05-27-2012, 11:19 AM

Bobarian picked up a couple racks of St. Louis ribs and whipped up killer rub for them Friday, then brought them to the herf yesterday, handed them to me and we proceeded to break in Ratter's new smoker for him.

I got so busy herfing, talking and cooking I forgot to take any pictures of the finished ribs until we were all in the middle of eating, so here's some really crappy cell-phone pictures of what was left of some really good hickory-cherry-oak smoked ribs.

Also went shopping at HD, fuggers cut me off 12 twin 13.9 packs, had to go across the highway to Lowe's for another 4 twin 20 packs. That ought to hold me until the next sale.

Steve

05-27-2012, 11:20 AM

:tu:tu

GTsetGO

05-27-2012, 12:43 PM

5.88 lbs of pork butt heaven

http://i307.photobucket.com/albums/nn286/gtsetgo/food/2012-05-27141903.jpg

Steve

05-27-2012, 01:27 PM

:dr:dr

markem

05-27-2012, 01:48 PM

Beef. It's whats for dinner.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/525095_306586142758428_100002211347674_61642950_13 88805283_n.jpg

BigAsh

05-28-2012, 08:44 AM

Good lookin eats all around! :dr

hammondc

05-28-2012, 08:50 AM

Ribs today. Going on in about 2 hours.

BigAsh

05-28-2012, 09:03 AM

Did 3 racks of babybacks....with 2 chubs of JD sausage, one hot rubbed with turbinado sugar and one regular with some BBQ rub....fatty goodness!....and some smoked pepperoni for good measure!....smoked over apple and sugar maple...huge rain storm came thru so foiled the ribs for a bit to wait it out which made them a little too "fall off the bone" for my taste though my guests raved...fatties and pepperoni made a nice app....served ribs with some homemade bourbon bbq sauce and grilled veggies...drank more bourbon to "round out" the meal!

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/08b70a10.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/49ee5abc.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/a6f10010.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/6028655a-2.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/6028655a-1.jpg

jonumberone

05-28-2012, 09:09 AM

MarkinAZ

05-28-2012, 10:33 AM

Nice looking BBQ everyone:dr:dr:dr:dr:dr

ChicagoWhiteSox

05-28-2012, 10:35 AM

:dr:dr

Steve

05-28-2012, 10:41 AM

Looks great Keith!

Jefft72

05-28-2012, 01:16 PM

Small 7 pounder on to smoke.....using mesquite chunk and oak logs. Planning to have it for dinner.

https://picasaweb.google.com/117293246800476348180/DropBox?authkey=Gv1sRgCOKg0NGvmMSIigE#574766794676 4202034

OLS

05-28-2012, 05:51 PM

I accidentally posted the same rib shot twice up there. HERE is the shot of the ribs seconds before they came off.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsready2.jpg

hammondc

05-28-2012, 06:14 PM

My family will hardly eat sliced brisket anymore. They want point that is cooked until it is black, then cubed, then seasoned with some more rub, then sauced and put back on the smoker for a while (burnt ends). I have actually started cubing the whole brisket and doing the whole thing like that. MMMMmmmm!!!

Talking directly to my heart, bro. Being am SC transplant to TX, I have little use for brisket. Burnt ends though........:dr:dr:dr

GTsetGO

05-28-2012, 06:41 PM

did a nice turkey breast and whole chicken today with mesquite chips. yummy

Jefft72

05-28-2012, 10:10 PM

Posting some pics from the day's smokin since I wasn't able to earlier.
This is also the first time that I have tried burnt tips as it was something I found on here. Those things turned out awesome!

https://lh6.googleusercontent.com/-TTiaQp3pfOM/T8PRi43HcDI/AAAAAAAAEeo/ns5_MSbNMy8/s400/2012-05-28_14-00-45_637.jpg

https://lh3.googleusercontent.com/-6PC1CGFS1Fs/T8RKz6vLW0I/AAAAAAAAEe4/sG0ZhjgGShM/s400/2012-05-28_18-51-59_244.jpg

https://lh3.googleusercontent.com/-iTPOHx0vJNw/T8RK33S3yfI/AAAAAAAAEfA/e79z9CFGMYI/s400/2012-05-28_18-56-14_374.jpg

T.G

05-28-2012, 10:22 PM

Picked up some 6" flour tortillas and made some mini-pizzas...

pnoon

05-28-2012, 10:24 PM

Picked up some 6" flour tortillas and made some mini-pizzas...

Where was my invitation to dinner? :sl

OLS

05-29-2012, 06:29 AM

Talking directly to my heart, bro. Being am SC transplant to TX, I have little use for brisket. Burnt ends though........:dr:dr:dr

It's no accident that the word "heart" and "transplant" are in this reply, although seemingly completely
out of context for what they are actually talking about, lol. Fat, burnt beef.

forgop

05-29-2012, 09:45 AM

Anyone have a good mustard bbq sauce they can recommend? Gonna stock back up on some cowtown night of the living and wanted to see about adding some mustard sauces or just any other highly recommended sauces, whether it's Carolina, Kansas City, etc, I don't care. I like heat, but not so much you can't taste what you're eating and I think the Cowtown does a good job of it.

Thanks

T.G

05-29-2012, 09:58 AM

This recipe has been floating around on the BBQ forums for ages, I have no idea who originally wrote it.

Tweak the cayenne pepper and hot sauce ingredients to your liking (use something like Dave's Insanity Sauce if you want it to have a kick)

Mrs. Piggy Mustard Sauce:

Ingredients:

1 C. mustard
1/2 C. sugar
1/2 C. cider vinegar
1/4 C. brown sugar, light
2 T. chili powder
1 tsp. pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 T. hot sauce
1 tsp. soy sauce, dark
2 T. butter

Combine all ingredients except soy sauce and butter. Add
the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.

pnoon

05-29-2012, 11:28 AM

Adam, would you be so kind and post this in the Recipes sub-forum?
Posted via Mobile Device

T.G

05-29-2012, 11:39 AM

Adam, would you be so kind and post this in the Recipes sub-forum?
Posted via Mobile Device

Done.
http://www.cigarasylum.com/vb/showthread.php?p=1645500#post1645500

pektel

06-02-2012, 11:54 AM

Quick question:

Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not.

What say ye?

pnoon

06-02-2012, 12:07 PM

Quick question:

Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not.

What say ye?

You don't really need to.
On a side note. I usually cut the whole loin in half. Then I make 3/4-1 inch thick loin chops out of one half.
YMMV

pektel

06-02-2012, 12:39 PM

thanks, peter. That's a great idea about the chops. i have a grip of people coming over tonight, so i'm going to smoke the whole thing this time. i did half it though, as the full loin would not fit on my smoker. i was worried at first about cutting it, but then i realized i'd have double the burnt ends :)
Posted via Mobile Device

BigAsh

06-03-2012, 07:17 AM

This was a "pissed off that I couldn't make the Rochester herf" smoke...Pepperoni, ABT's, MOINKS, and Pig shots....the ABT's and pig shots stuffed with cream cheese and pulled beef mixed with some chipotle bbq rub...smoked over sugar maple for about 2 hours at 250-275....MOINK came off a little earlier then glazed with a rasberry-chipotle sauce...packed it all up and brought over to a friends house for an impromptu "wifes away the boys will play" bbq...lots of booze, cigars and good eats!

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/755175fe.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/a820794b.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/6279813e.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/b9ae3594.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/cb31d767.jpg

OLS

06-03-2012, 12:42 PM

Dude, you gotta wrap those weenies in BACON! You would not BELIEVE how good that is!

Steve

06-04-2012, 06:56 AM

Looks great Keith!

BigAsh

06-04-2012, 07:44 AM

Dude, you gotta wrap those weenies in BACON! You would not BELIEVE how good that is!

That's pepperoni, not "weenies"...I hit the bacon quota on that smoke...(I.e. ran out!!)

Looks great Keith!

Learnin' from you brother!!

OLS

06-04-2012, 10:05 AM

I thought that was just a really high quality hot dog....LOOKED a little large to be a dog, lol.

T.G

06-10-2012, 12:31 PM

A friend gave me a box of seasoned English Walnut from his family orchard, decided to try it out with some chicken yesterday. Smells like a mild hickory, tastes a bit nutty and like a cross between oak and hickory, although it is slightly astringent (that could have been the booze though). I think it will be really nice when mixed with a fruit wood; cherry, plum, maybe apple.

GTsetGO

06-10-2012, 03:46 PM

just got done with a chicken. can't wait to bite into it.

Steve

06-10-2012, 04:07 PM

just got done with a chicken. can't wait to bite into it.

:np

:D

GTsetGO

06-10-2012, 07:32 PM

it's already been devoured. :D

it was so tasty

Steve

06-10-2012, 07:34 PM

A likely story :)

:tu:tu

GTsetGO

06-10-2012, 07:35 PM

lol. well the rest of the family seemed to enjoy it.

BigAsh

06-10-2012, 08:12 PM

Spent my Sunday......prepping 31 pounds of chuck roast in advance of my son's high school grad party next saturday...bought 2 chuck rolls totaling 37 pounds, then cut thick roasts about 4 inches...used 6 roasts and saved 2 for later use...bovine bold and dizzy pig red eye express with extra turbinado sugar for the bark....hickory and cherry with a full basket of lump in the BDS...kept it at 225-250 for the first 2 hours when I flipped 'em then ramped up the temp to 275...started to foil 'em as they hit the 175-180 range...about 6 hours in, though 2 took an extra hour to get up to temp...foiled with beef broth and extra rub...took 'em off at 210...cooled a bit, then pulled...happy with the results....nice bark and smoke ring...vac sealed til next Saturday's party!...

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/c8849927.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/ddadeb04.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/d6c9ba5f.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/17952062.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/5d37c12f.jpg

Steve

06-10-2012, 08:32 PM

Spent my Sunday...

http://oldchurchbbq.com/sharedpictures/Misc3/BigAshBump.jpg

Looking great brother :dr:dr !

Smokin Gator

06-11-2012, 04:38 AM

Dang Keith... that shredded chuckie pic made me drool!!!!

BigAsh

06-11-2012, 07:29 AM

Coming from 2 "pit bosses" like Steve and Brent...I'm honored!!

T.G

06-11-2012, 07:42 AM

Damn fine looking chuck there Keith.

kydsid

06-11-2012, 08:39 AM

Looking great brother :dr:dr !

Your smoker is newer than your OS. If I upgrade you from windows 98 can I get dibs on your smoker when you buy a new one? :r

http://goodluckmakingrent.com/images/lol.jpg

Oh and AWESOME Que there BigAsh, absolutely amazing.

Steve

06-11-2012, 09:40 AM

Your smoker is newer than your OS. If I upgrade you from windows 98 can I get dibs on your smoker when you buy a new one? :r

http://goodluckmakingrent.com/images/lol.jpg

Sure...but it will be a many years before that happens :hy

I was thinking about it this weekend, I that computer is at least 12-14 years old...amazing that it still works at all! But it is running XP :)

Now back to the yummy stuff!

jonumberone

06-17-2012, 09:55 AM

Got a Fathers Day Porchetta hitting the smoker in a matter of moments.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/43961376.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/a8a9025a.jpg

Chainsaw13

06-17-2012, 09:56 AM

Looking good Dom. Love me some porchetta :dr

massphatness

06-17-2012, 12:29 PM

Fathers Day Dinner
http://farm8.staticflickr.com/7098/7387817106_12dd53b598.jpg

Shawn hines

06-17-2012, 12:33 PM

A little something that I did for the unit during a little R&R.

http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/480db439.jpg
Yeah I know...But that is how I roll
http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/7981f158.jpg
Little Beer can chicken
http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/304af823.jpg
What else to do, when sailors are on land
http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/9450c090.jpg

jonumberone

06-17-2012, 02:18 PM

Just pulled this off.
As with most things on the Traeger, this was done sooner than expected.
The skin is done to a perfect crispness.
I'm going to let it sit for at least 30 min, before I slice it up.

I cooked @300 until an internal temp of 160
Then cooked an additional 30 min @500 to crisp up the skin

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/0c29fc61.jpg?t=1339963708

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/dddafb5b.jpg?t=1339963713

jonumberone

06-17-2012, 03:32 PM

One more pic

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/8ebbbf45.jpg

pnoon

06-17-2012, 04:21 PM

What time is dinner? :dr

LockOut

06-17-2012, 05:06 PM

looks amazing dom

OLS

06-17-2012, 05:51 PM

A little something that I did for the unit during a little R&R.

GEEZ, what did the arabs say when they smelled THAT?!?!

Shawn hines

06-17-2012, 10:05 PM

GEEZ, what did the arabs say when they smelled THAT?!?!

LOL.... I think they liked it:sh

T.G

06-17-2012, 10:24 PM

Nice looking stuff Vin, Dom & Shawn.

Nothing on the smoker this weekend for me. Did everything on the grill.
(smoking hanger steaks would be sacrilege)

OLS

06-18-2012, 07:00 AM

I punished the landlady this weekend. She took in a dog that her daughter had irresponsibly bred and pawned
off on some guy who has had him a couple years. Apparently he is in transition between houses or something,
so he brought it to the landladies house and she just tied him to the bars in the window of the abandoned house
next door. The POS bit me, too. Where was I?? Oh yeah, I told her that dog goes or I stop helping her do things.
She is old and in the past if she needed a flower bed dug, lawn cut, dogs fed, pond pump fixed, pond de-leafed in
the spring, EVERYTHING, I ended up being the one that did it. So she had a choice, dog or work out of me. She
chose DOG and was upset that I had given her an ultimatum that she felt removed her right to free will. I told her,
no, that's exactly what you GET to do...choose one or the other.....the lady or the loot (The Grifters)

Apparently she chose no more smoked meat, hahahahahahahahaha.

So yeah, I was idle this weekend. I did cook up a WICKED batch of pintos with some rib trimmins I had in the freezer.
Ate almost a whole pot's worth this weekend. Just phenomenal. In fact the recipe is going up this morning.

OLS

06-18-2012, 07:03 AM

LOL.... I think they liked it:sh

That looks like a pork belly wrapped around a pork loin....Is that about the long and short of it?

Shawn hines

06-18-2012, 07:06 AM

That looks like a pork belly wrapped around a pork loin....Is that about the long and short of it?

That my friend is "Hitting the Nail on the head"

smitty81

06-18-2012, 07:39 AM

Some hickory smoked chicken halves, bacon wrapped pork.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/543369_10151049395252284_635833831_n.jpg

Some brats that I actually stuffed myself.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/551662_10151049395792284_1560223996_n.jpg

And some super yummy twice baked potatoes, these were awesome!

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/389676_10151049395537284_1817668212_n.jpg

OLS

06-18-2012, 07:39 AM

I am so glad I got to SEE those photos. That is some kind of epic cook, maybe a record for this thread.
Just WOW....wow, wow, wow.

T.G

06-18-2012, 09:39 AM

We have a cool day here today for a change, so I decided to take advantage of it so I'm just about finished smoking 8lbs of pepper jack and cheddar cheese over applewood this morning.

smitty81

06-18-2012, 10:05 AM

We have a cool day here today for a change, so I decided to take advantage of it so I'm just about finished smoking 8lbs of pepper jack and cheddar cheese over applewood this morning.

How do you smoke your cheese?

I assume it's a cold smoke but for how long?

Also, how do you keep it from turning rock hard?

GodOfFire

06-18-2012, 10:34 AM

How do you smoke your cheese?

I assume it's a cold smoke but for how long?

Also, how do you keep it from turning rock hard?

I lurk on this thread often and would love the answer to this because cold smoked cheese sounds amazing.

T.G

06-18-2012, 10:35 AM

How do you smoke your cheese?

I assume it's a cold smoke but for how long?

Also, how do you keep it from turning rock hard?

Yes, it's a cold smoker. An 18" Weber with a 15 watt element in a smoke can.

Every smoker is going to be different due to how much smoke they make and how well they trap/contain it. Additionally, it depends on how thick and how much surface area there is for what you are smoking. In my case, I typically use 8-10 oz rectangular blocks (about 7"x2"x1" to 8"x2"x2") and smoke the cheese for about an hour, sometimes as long as two if I'm using a very mild wood or the element is nearing the end of it's useable life. Someone with a different smoker might have different times. It's something that you just have to experiment with to find the smoking time that works for you.

Never had an issue with it hardening anymore than just it forming a slight rind, which is to be expected.

smitty81

06-18-2012, 12:26 PM

Yes, it's a cold smoker. An 18" Weber with a 15 watt element in a smoke can.

Every smoker is going to be different due to how much smoke they make and how well they trap/contain it. Additionally, it depends on how thick and how much surface area there is for what you are smoking. In my case, I typically use 8-10 oz rectangular blocks (about 7"x2"x1" to 8"x2"x2") and smoke the cheese for about an hour, sometimes as long as two if I'm using a very mild wood or the element is nearing the end of it's useable life. Someone with a different smoker might have different times. It's something that you just have to experiment with to find the smoking time that works for you.

Never had an issue with it hardening anymore than just it forming a slight rind, which is to be expected.

Thanks for the info!

T.G

06-18-2012, 01:12 PM

Thanks for the info!

Welcome.

BTW, just as with BBQ'ing, different woods will behave/taste differently and different cheeses will work differently / need different amounts of smoke. Some woods will create such a pungent smoke flavor that you will need to rest the cheese for some time to lose the astringency before serving. Others, it can be served within days, or even hours.

Minimize your variables and experiment to find what works - pick a cheese to work with, medium or sharp cheddar is a good place to start, use the same brand & cut them the same size each time, use the same wood, just change your smoke times. After you get that baseline time figured out, adjusting for different woods and cheeses is pretty easy.

mosesbotbol

06-18-2012, 02:11 PM

Welcome.

BTW, just as with BBQ'ing, different woods will behave/taste differently and different cheeses will work differently / need different amounts of smoke. Some woods will create such a pungent smoke flavor that you will need to rest the cheese for some time to lose the astringency before serving. Others, it can be served within days, or even hours.

Minimize your variables and experiment to find what works - pick a cheese to work with, medium or sharp cheddar is a good place to start, use the same brand & cut them the same size each time, use the same wood, just change your smoke times. After you get that baseline time figured out, adjusting for different woods and cheeses is pretty easy.

Good advice here.

Big Bert

06-20-2012, 04:31 PM

Oh great mother of ......... This is heaven I just stumble upon. Seriously guys don't mind asking me to come over please do lol I need to learn to smoke meats man those things look mouth watering..

OLS

06-21-2012, 09:50 AM

Albert, I will grant you that this board is awfully slow right now, but you could age a few years before you
worked your way through all the great material on this site. This is my favorite thread in fact. Just the meat
pics alone, excluding all the good tips and info and discussion, makes it a phenomenal thread. If you like
liquors, beer and wine there are equally as gigantic threads for those kinds of things round here....lotso passions
in the old asylum. Like no other board on the winternet, you will SURELY find it here. Welcome.

Commander Quan

06-21-2012, 10:07 AM

My WSM came this week, so I thought that yesterday being the hottest day of the year, would be the perfect time to fire him up for his inaugural smoke. I went with something easy to start with, a beer can chicken. There wasn't a whole lot of forethought put into is so I just did a quick rub with olive oil and a sprinkle of lemon pepper and Weber Kick'n Chicken seasoning. I also used the opportunity to start breaking my my new Tinsky I got in April.

http://i169.photobucket.com/albums/u224/comanderquan/B%20and%20B/2012-06-20_16-15-46_212.jpg

http://i169.photobucket.com/albums/u224/comanderquan/B%20and%20B/2012-06-20_18-41-59_839.jpg

The chicken could have been seasoned more, but the meat was perfect.
Right now I've got 8 lbs of bacon dry curing in the fridge, and I should be receiving my new a-maze-n smoker tomorrow, so sometime this weekend I'll be cold smoking the pork, and I promised the wife I'd do a turkey breast for her as well.

OLS

06-21-2012, 01:32 PM

Plannin on COOKIN that bird, Quan? lol. ;)

jonumberone

06-21-2012, 01:45 PM

Plannin on COOKIN that bird, Quan? lol. ;)

I swear I was thinking the same thing.
I'm starting to get on the same wavelength as Brad.
Next thing you know I'll be boycotting the Saints! ;)

:tf:tf

jjirons69

06-21-2012, 01:59 PM

http://images.lowes.com/product/converted/789792/789792067193xl.jpg

I picked up a Char Griller Akorn 2 weeks ago and I love this thing! Lowe's had them for $299 and with the cover, extra grate to holder the diffuser, and diffuser (a 14" glazed flowerpot water pan), I'm in it for $350 (12 month no interest). Always wanted a smoker/grill/kamado. It is metal with interior insulation and a porcelain glaze on the inside. I could never justify spending upwards of $1000 (or more) on a ceramic kamado, but I've always wanted one. This thing was cheap enough and built well enough for me to finally give the kamado world a try. It will hover at 225F or 250F and will jump up to damn hot very quickly. So far I've slow-cooker a 5 lb brisket and 3 full racks of baby back ribs. The brisket cooked at 230-240F for 4 hours and sat wrapped in foil, a towel, and in a cooler for 3 more hours. It was awesome! The ribs cooked at 350F for 1.5 hours, then I shut the vents and let it slowly cool to around 200F for another half hour or so. I skipped the sauce on the ribs, as the meat was rubbed prior to cooking and tasted great. Sorry no pictures this time, but I will get some next time. Butts are next. Costco has a two pack I'm eying.

OLS

06-21-2012, 02:13 PM

For a 'discount" manufacturer, I like the Char-Griller stuff. I had a hand-me-down smoker that I got from a guy
whose landlord was threatening him to get it OFF the pool patio, so we threw it in my truck bed and I was smoking
the next weekend. But the bottom fell out after a couple more months of intense training. To replace it, I went with
the CG unit I have pictured a few pages back. Heavy gauge steel and perfect for my method of meat-smoking. I am
gonna be on the lookout for that egg-beater you got there and see it up close. Don't really NEED one, but I'd like
to take a gander...or smoke one.

I saw this page which is really descriptive http://bbq.setzler.net/2012/02/29/char-griller-kamado/

jjirons69

06-21-2012, 02:28 PM

You'll love it, Brad. After years of looking at Primos, BGEs, Big Steel Kegs, etc., when I saw this guy at Lowe's I knew it was a done deal. I did buy some high temp nomex strip to further seal the lid and ash bottom seal. It comes with this tubular chinese finger trap-looking material as the sealing gasket. It works alright, but I wanted as close to air tight as I could get. It's a cooking machine!

Big Bert

06-21-2012, 02:44 PM

OLS I believe you man I been reading the scotch thread a bit and I admit there just a ton of info in this site, its not just only excellent for cigars but food and liquors equally.... man its like a library of great living lol. I'm looking forward to learning much more from everyone in the asylum, I doubt ill Ever stop learning which is awesome :D