What's in your smoker?

[T.G]

Made a few more pizzas last night, hand tossed dough seared in a pan (comal) before loading it up and taking it out to the smoker. Cook for about 20 minutes at 400-450 then remove the lid to the smoker and move the pizzas over the coals to burn the bottoms a bit. The last part only takes a few seconds, so you have to keep them moving.

[tuxpuff]

Great looking pizzas!

[mosesbotbol]

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.

And that was enough time to cook the brisket?

[OLS]

man its like a library of great living lol.
haha, that's basically what the OTHER C.a.
wanted to be, but they can't stop arguing long enough to be great. I WILL GRANT YOU that we have a
share of blowhards (me) and we have some real elitist doofuses, but a lot of what you will read is hard-won
knowledge passed on willingly and gladly by one to another here. I will stop thread jacking now, but you
found the spot, man.

[OLS]

The chicken could have been seasoned more, but the meat was perfect.

Hart to season a smoked bird since the skin is usually inedible. I always DO eat it, but I am not sure
I digest it. I think maybe you should get a Cajun Injector. That'll get that spice into the bird. I did a
infomercial for the guy that invented that thing before there was any such thing as a infomercial....
Did it LIVE, too, lol.

[Fordman4ever]

Just threw these babies on the smoker. 4 racks or pork ribs. they're for a welcome home/happy fathers day/happy birthday party for me. I'm not even mad that I have to cook for my own party. LOL

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2012-06-23_07-33-20_687.jpg?

[Commander Quan]

Nice before pic, but I want to see an after pic too. (but before they're eaten)

[Steve]

Just threw these babies on the smoker. 4 racks or pork ribs. they're for a welcome home/happy fathers day/happy birthday party for me. I'm not even mad that I have to cook for my own party. LOL

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2012-06-23_07-33-20_687.jpg?

Looks like a good way to go Earl! Again, welcome home brother!

[Fordman4ever]

Thanks Steve.

and Derrick, I'll be sure to get some more pics up.

[smitty81]

Thanks Steve.

and Derrick, I'll be sure to get some more pics up.

I'll be there in about 3 hours Earl.:D

[Fordman4ever]

on the smoker. got about 1 more hour on them, then finishing them off in the oven so I can go to a Studio Tobac event.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2012-06-23_11-16-46_99.jpg?t=1340464629

[OLS]

finishing them off in the oven so I can go to a Studio Tobac event.


Now THAT is a warped sense of Cookery! :r

[pektel]

Left my smoker open last night. And it f*cking rained. :(

Now I get to spend a nice afternoon scrubbing the cast iron grates and reseasoning. Super.

I think I'll fry up some bacon first. Ever have one of those days where you just crave bacon? This is one of those days. Doctors say every piece of bacon you eat takes 9 minutes off of your life. By that math, I should've died in 1732.

[Fordman4ever]

Left my smoker open last night. And it f*cking rained. :(

Now I get to spend a nice afternoon scrubbing the cast iron grates and reseasoning. Super.

I think I'll fry up some bacon first. Ever have one of those days where you just crave bacon? This is one of those days. Doctors say every piece of bacon you eat takes 9 minutes off of your life. By that math, I should've died in 1732.

That sucks. I hate when that happens. I like your math though. :r

[OLS]

I think they say that about COMBOS, too....But these Jalapeno gunk with the tortilla cracker crust are phenomenal

[reinadocigars]

This all sounds way delicious...More!

[OLS]

A LOT was on the smoker today. I kinda messed up the placement of my hickory chunks
so I got minimal smoke when it counted today, but all in all I was pleased. I smoked a whole
chicken cut up, plus a weak-a55 rack of beef ribs, plus two packs of 'western-style pork ribs"...
or is it 'country-style'?? I am never sure. I also foiled some potatoes and some sweet potatoes.
I was thinking of sweets as more of a winter-fall kind of thing, but wow were they good today.
About three hours on the smoker. Took the bird off early. Once I fortified the coals, I had such
a hot fire, figured I would crisp the chicken and remove it. Good Call! Everything was perfect.
And YES, VIRGINA, that is REEEEAAAaaaallll butter! I am off the wagon all around.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/June30thBBQ3.jpg

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/June30thBBQ2.jpg

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/June30thBBQ1.jpg

[ChicagoWhiteSox]

Ok Brad wins this thread hands down:dr:dr

[OLS]

Maybe this PAGE, but I am but a gnat on the butt of a steer around here. But I hope to be a horsefly one day.
I will say one thing, I have perfected the art of smoking on a machine that is mostly a grill. I have gotten about
as good at this indirect grilling and smoking as you can get. I have even decided just to STOP practicing. I have too
much meat in the freezer and don't even go into a store to get vegetables or anything anymore, it's straight
to the reduced meat rack and if there is nothing I buy a chicken or a rack of BBRs. It's a sickness I tell ya.

And you know, I say I am done practicing, but in my second chimney of coals, something made me fill it up,
when I know I only needed a half a chimney or less to finish the cook and to maintain my temps and I got
distracted talking to the landlady about some bullshi+ and threw in a full chimney and my temps shot up to
300+ and LUCKILY I pulled the chicken after browning and crisping the skin cause I totally overcooked my
pork fingers who WERE doing fine and likely really didn't even need another round of coals.

So maybe I am not ready to stop yet.

[jjirons69]

Cooked (smoked) a 7lb shoulder yesterday. Saturday night injected (apple juice, salt, sugar, worcheshire) and let it sit overnight. Rubbed it down (paprika, brown sugar, salt, pepper, garlic salt) and had it on the lump by 9 a.m. In my pile of lump, I had some hickory limb sections that looked like 1" slabs of summer sausage. Put it on 260F and left for church. Got home, sitting at 235F. I kept it in the 230F to 250F range and took if off when the fat shoulder part read 190F. Wrapped it in foil, a towel, and put it in a small cooler until 6 p.m. Shredded about half of it and used a variety of home-made sauces. Wife made some awesome coleslaw and these two together made great sandwiches. I was going to take a picture of the cooking, but it was 110F outside with 90% humidity and the camera was at 73F and 50% humidity. Didn't feel like dealing with that. Also, never tried the corn in the microwave trick until last night. It produced some of the best corn on the cob I've ever had (and I've had a LOT).

2 ears in the shuck, microwave for 8 minutes, remove and wrap in a towel for 5 minutes, cut the bottom of the cob stalk off and push the silkless cob out the bottom. Perfect all around and no silk to boot.

BTW, nice looking grub, Brad!

[forgop]

REEEEAAAaaaallll butter!

Just use this stuff-it's what they use in all the competitions for more flavor. :r:r:r

I did enjoy this critique of the BBQ Pitmasters from this season from the guy that runs amazingribs.com. http://www.huffingtonpost.com/craig-goldwyn/bbq-pitmasters-episode-3-_b_1585354.html

Trigg's secret ingredient is to slather everything in sight in Parkay Squeeze from a blue squeeze bottle, which he blithely refers to as "butter" several times. Heck, this stuff isn't even labeled margarine. For the record, butter is made from fresh cream and maybe a little water and salt. Parkay Squeeze is made from liquid soybean oil, water, salt, hydrogenated cottonseed oil, vegetable monoglycerides, soy lecithin, potassium sorbate, sodium benzoate, artificial flavor, phosphoric acid, beta carotene, and vitamin A palmitate.

I don't want to sound like a snob and slam butter substitutes which have their place, but somehow I hold out the hope that champion cooks will be able to make great dishes with a minimum of processed foods. Sadly, this technique has become popular on the circuit as wannabes copy the winners like Trigg, and now that we have seen how much he loves the squeeze bottle, I fear an outbreak of carpal tunnel syndrome in other cooks.

I must admit it's great stuff for sweet corn though.

[pnoon]

I'll pass. :td

[pektel]

Pulling a bunch of pork back ribs out of the freezer for the 4th. Got em for 1.99/lb IIRC. Just wish I had a bigger grill/smoker.

[OLS]

Pete, let me tell you something...no you don't wish that, and I'll tell you why. A big smoker seems to somehow demand
more meat, like that plant in Little Shop of Horrors. You buy more meat, cook more meat, have to find people to come
over and eat that meat, and before you know it you will long for the good ole days when life was cheap and cooking
was easy. You've seen my grill I think, and I can get 5-6 racks of BBRs on it if I work at it, and 4 racks of spares.
Granted, I am an a55hole with few friends, so sure, I have small needs in the grilling dept, but trust me, until
you get into the Steve mode of throwing down serious meat for 500 of your closest friends, enjoy your little
grill and make BIG food with it.

All that said, I wonder if I am going to do another 6 am cook tomorrow?? I am sure there is some good reduced meat
out there to find today. 102 temp is no way to cook out. Fairly quiet round here the day before THE grilling holiday.

[jluck]

Pete, let me tell you something...no you don't wish that, and I'll tell you why. A big smoker seems to somehow demand
more meat, like that plant in Little Shop of Horrors. You buy more meat, cook more meat, have to find people to come
over and eat that meat, and before you know it you will long for the good ole days when life was cheap and cooking
was easy. You've seen my grill I think, and I can get 5-6 racks of BBRs on it if I work at it, and 4 racks of spares.
Granted, I am an a55hole with few friends, so sure, I have small needs in the grilling dept, but trust me, until
you get into the Steve mode of throwing down serious meat for 500 of your closest friends, enjoy your little
grill and make BIG food with it.

All that said, I wonder if I am going to do another 6 am cook tomorrow?? I am sure there is some good reduced meat
out there to find today. 102 temp is no way to cook out. Fairly quiet round here the day before THE grilling holiday.
:tpd:
I thought it was a good idea to get a 6'x2'x3' smoker that can handle two whole hogs a few years ago and DAAMMN it can break a guy feeding the beast!

[Steve]

Pete, let me tell you something...no you don't wish that, and I'll tell you why. A big smoker seems to somehow demand
more meat, like that plant in Little Shop of Horrors. You buy more meat, cook more meat, have to find people to come
over and eat that meat, and before you know it you will long for the good ole days when life was cheap and cooking
was easy. You've seen my grill I think, and I can get 5-6 racks of BBRs on it if I work at it, and 4 racks of spares.
Granted, I am an a55hole with few friends, so sure, I have small needs in the grilling dept, but trust me, until
you get into the Steve mode of throwing down serious meat for 500 of your closest friends, enjoy your little
grill and make BIG food with it.

All that said, I wonder if I am going to do another 6 am cook tomorrow?? I am sure there is some good reduced meat
out there to find today. 102 temp is no way to cook out. Fairly quiet round here the day before THE grilling holiday.

That's why I have a stable of smokers. They are like fishing rods (or golf clubs I'm told); one for every occasion :)

[OLS]

Envy...we need a smilie for that, haha.

I have yanked a dozen drumsticks and one measly rack of BBRs to die in the morrow.

[OLS]

Ah life is good when your landlady pi55es you off SO BAD that you know she is never EVER going to enjoy another
mouthful of BBQ off your grill. It FREES a man. I am also never going to assist her in any way outside of keeping
the area around my front door neat and the grass cut.

Where was I?? Oh yeah. Today's selection. I rack of BBRs and 10 Chicken Wings, smoked to perfection
and then slathered with Sweet Baby Ray's for the last 30 minutes. Tastes like sweet butter on fresh corn.

[RHNewfie]

Ah life is good when your landlady pi55es you off SO BAD that you know she is never EVER going to enjoy another
mouthful of BBQ off your grill. It FREES a man. I am also never going to assist her in any way outside of keeping
the area around my front door neat and the grass cut.

Where was I?? Oh yeah. Today's selection. I rack of BBRs and 10 Chicken Wings, smoked to perfection
and then slathered with Sweet Baby Ray's for the last 30 minutes. Tastes like sweet butter on fresh corn.

Looks great Brad! Just FYI... those are legs :salute:

[OLS]

I was wondering how that bastard got off the ground......

[OLS]

Can anyone spot the nosehair on the chicken leg?

AS luck would have it, that was the smallest one and got fed to the dog.
But I DID take a bite out of it before I stripped it and fed it to the dog,
so I could have eaten it, or the dog could have eaten it. I think it's better
that I don't REALLY know.

[Chainsaw13]

Just pulled these out of the smoker.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=7139

Local supermarket had wild caught sockeye on sale, so I picked up these two filets. Did a 3 day dry cure (salt/sugar/black pepper/fennel seed/coriander seed). I was going to just leave it at that, but decided I wanted a smoke flavor too. Too hot to do a cold smoke, so I hot smoked them for nearly 4 hours. Wow, the flavor is unreal. As they cool down it gets even better. :tu

[Fordman4ever]

Looks yummy. Im too scared to do fish on my crappy smoker.

[Chainsaw13]

Got two chicken halves seasoned up and in the smoker for over an hour now. Looking good. Going to finish in a bit on the grill to crisp the skin and serve some grilled corn along side. Pics to follow.

[Chainsaw13]

The finished product. Should've shot the pic before I threw on the grill. The skin was more mahogany and hadn't pulled back. Still tasted damn good.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=7143

[OLS]

Yeah, but 'mahagony skin not pulled back' is so rubbery that I'd take it like this 100 times out of a hundred.
We all know what a well-smoked bird looks like. ;) Show me the eatin bird!

[OLS]

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.

[Mr.Weeee]

grilling in Afghanistan its chicken

http://i818.photobucket.com/albums/zz105/MrWeeee/DSC_5968.jpg

[T.G]

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.
If you find a dead hooker or my watch that I lost 3 years ago, please let me know.


Unless you find both, then I don't know you.



From a few days ago - 2-1/2 lb chuck that I picked up on the cheap, coated with a garlic paste (mix soy sauce, worcestershire, lots of garlic powder and some rub together, apply with a 4" drywall taping knife or bondo spreader) placed in the smoker later that afternoon w/ walnut and cherry wood. Temps were around 280-300 degrees, so I sliced it up rather than pulling it.

Made for a nice faux-brisket sandwich & leftovers.

[MarkinAZ]

grilling in Afghanistan its chicken...

BBQ when and where you can Ricky. Looks good brother!!!

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore. My crap is all frozen...

:fu2 I got your smoker right here Brad...;)

5 lbs of Pork Shoulder style ribs in the smoker at 1:00PM at a smidge over 200* (I think they've actually have sliced a shoulder down to rib size)....

http://i250.photobucket.com/albums/gg271/markinca1953/002.jpg

Hmmmm, and what to do while we wait...

http://i250.photobucket.com/albums/gg271/markinca1953/003-1.jpg

[Steve]

Looking good Ricky and Mark

[OLS]

There is nothing in my freezer, lol. I won't lie, I'd take a hooker or a watch. Sad though, I thought I might use
the last "cool" weekend of the summer to cook a bit. Mid 90's, a veritable chill-fest. And only 75 overnight.
Brrrr.
I need to look harder.

[jjirons69]

8 lb boneless shoulder, rubbed, injected, tied up tight. I ran her at 230-250F for nearly 8 hours until the center read 188F. I also mopped her down 3 different times with some secret sauce (sweet, spicy, and addictive). We ate nearly 3 hours ago and I am still full!

Also, killed 2 cigars and half a dozen assorted brews while guarding the grill. I figured since it was the last day of my vacation, what the heck.

http://i160.photobucket.com/albums/t178/jjirons69/P1050409.jpg

[OLS]

WOW!

[MarkinAZ]

WOW!

I agree!

[OLS]

The only thing I don't like about a shoulder like that is that half of that mind-blowing bark is inedible by humans.
My dog will eat the pig skin, but instead of savoring it off in a corner somewhere he likes to wolf it down in one
scarfy swallow. I guess it's the age-old get it down before someone steals it mentality.

[jjirons69]

This "bark" is essentially thick sauce cooked to a deep brown color. It's got a great smoke ring and the bark is quite edible (some stiffness to the tips). I shredded it all together so each bite has a little outer and inner meat. Actually eating some for lunch right now. Uummmm...

[OLS]

Doesn't that cut have a big ole section of skin on it??? Did you remove that?

[Mr B]

My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke.

[jjirons69]

There was a semi thick upper section. I removed the vast majority of it this time. It was heavily marbled, so I figured it would be fat enough. Just peeped in the frig and grabbed few end pieces. It won't last long in my house. The kids also love it.

[OLS]

Looked like a picnic to me....sorry.
I thought those ridges were the skin.

[mosesbotbol]

Here's a Paella I made last night on the WSM that included 3 broken up lobsters, 15 cherrystones, two chicken breasts, and half a chorizo. Lobsters came out really spot on.

I made broth with the cavities.

http://i252.photobucket.com/albums/hh39/mosesbotbol/lobsterpaella.jpg

[Mattso3000]

http://i252.photobucket.com/albums/hh39/mosesbotbol/lobsterpaella.jpg

Nice, never done the paella with lobster. Looks damn good.

[mosesbotbol]

Nice, never done the paella with lobster. Looks damn good.

Actually, it was my first time doing it with lobsters as well. Next time I will put skewers through the tails to keep them straight. I forgot to pick some up. The tails were still flapping after I cut them off!

[jluck]

How about a recipe for that? It looks great!

[mosesbotbol]

How about a recipe for that? It looks great!

There's no real recipe for this, just standard paella cooking principles. All depends on the size of th paella pan. In my instance, the ingredient list was:

- 3 Chicken Lobsters, with tail and claws removed
- 15 Cherrystones (scrub them well)
- 2 Bonless chicken breasts (prefer thighs, but did not have handy)
- .5 Palacio Chorizo
- 1.25 cup of Calasparra Rice
- 1 red bell pepper
- 1 small onion
- 4 cloves of garlic
- .5 tablespoon smoked paprika
- 4 tablespoons capers
- 3 cups chicken and/or seafood broth
- .5 tablespoon of salt
- 1-2 roma tomato skinned
- Saffron (I buy them in 75 count packets, not sure how many gr. each one is)

As how to cook this all, it's too much for me to type and explain.

[jonumberone]

There's no real recipe for this, just standard paella cooking principles. All depends on the size of th paella pan..

IMO, Paella is 90% about the pan.

Looks fantastic Moses!

[pektel]

IMO, Paella is 90% about the pan.

Looks fantastic Moses!

I was under the impression the 3 most important components were the pan (wide and shallow is the best), cooking method (grilled over a live fire), and having a rich lobster stock.

[mosesbotbol]

IMO, Paella is 90% about the pan.

Looks fantastic Moses!

I'd put the percent pretty high as you need the pan to make it. Having the correct rice, saffron, and paprika is essential as well. I have done them with ribs, fish, beef, pork; you name it. Sometimes I season it with rosemary, other times with thyme or oregano.

I don’t follow any recipe except for the ratio of broth to rice which is about 2.5 broth to 1 rice. If I cook outside on WSM, it cooks hotter than gas burners, so I use a little more broth. Just 1/3 to 1/2 a chiminea of charcoal is all that’s needed. Sure makes cleaning the kitchen easier cooking it outside and heat is more even.

[mosesbotbol]

I was under the impression the 3 most important components were the pan (wide and shallow is the best), cooking method (grilled over a live fire), and having a rich lobster stock.

I freeze lobster stock in 2.25 cup servings (my neighbors eat a lot of lobster and I take the remains to make broth), but if I am cooking with a lot of seafood, I like to use 50% chicken 50% lobster broth. I did not want drown out the chicken. It's not so much whether it's under a fire or a burner, but getting heat under the whole bottom of the paella pan. Fire works better. I'd imagine induction burners like in Europe must work well too. My large pan (as pictured) I put between two burners on my stove and turn the pan as it cooks. Paella pans are horrible at heat distribution. Perhaps the higher-end ones are better, but cheap ones have the steel that is preferred for taste.

[pektel]

To clarify, I was not criticizing your paella. Looks amazing. I'm just starting to research it, and have not made a pan of it yet. So I like discussing the options to learn as much as I can. :tu

For kicks, this is the recipe I was looking at this morning:

http://www.foodandwine.com/articles/how-to-make-paella

[mosesbotbol]

To clarify, I was not criticizing your paella. Looks amazing. I'm just starting to research it, and have not made a pan of it yet. So I like discussing the options to learn as much as I can. :tu

For kicks, this is the recipe I was looking at this morning:

http://www.foodandwine.com/articles/how-to-make-paella

I did not get the sense you were criticizing at all. Buy the stuff needed to make it right before trying at home. Pan, rice, saffron, paprika or the minimum. La Tienda or Hot Paella are two good spanish food supply websites.

I do mine very closely to Alton Brown’s method. Not that I am copying his style, but it ends up we do it very similarly.

[Steve]

My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke.

This!

[Steve]

http://i252.photobucket.com/albums/hh39/mosesbotbol/lobsterpaella.jpg

:banger:banger

:dr:dr

[BigAsh]

Moses....looks great!!...:banger

[BigAsh]

3 racks of spares....trimmed...rubbed....smoked over lump with some cherry...

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/d9bdfa2b.jpg

rib tips....sauced and extra rub....snack time waiting for the ribs...
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/1a23fdc3.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/cc6d4520.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/311e8c6e.jpg

[Steve]

:dr:dr:dr:dr

[T.G]

Nice food.

Horrible photo effects.

[OLS]

Hahaha, I was thinking that, too Adam. There are a lot of things that I would not holler about
seeing with photo effects.
FOOD is not one of them.

I was psychologically DAMAGED by those photos....FURTHER damaged that is.

[BigAsh]

hahaha....I was full...and bored...but ribs were tasty!!

[Smokin Gator]

Nice looking eats Keith!!

[OLS]

hahaha....I was full...and bored...but ribs were tasty!!
Man I am going through meat withdrawals myself, no cooking in a month it seems like.
I am fat and OK with it, but lord is it coming back with a vengeance in about ten days.
Two racks of beef ribs, two racks of BBRs and maybe some spares and a small boston butt.
I also need to get some more of those nathan's hot dogs and a pack of bacon. I was stunned by
how good those bacon wrapped hot dogs were. :dr

[replicant_argent]

2/3 of a pork belly finishing up into bacon on cherry and alder right now.

[Smokin Gator]

MMM... bacon wrapped dogs and pork belly!!!

I am hosting a few friends this weekend and doing some ribs. I just picked up two pigs I had butchered so the ribs will be fresh. I should do a couple of shoulders as well, but I have family in town on Friday... bummer!!

[jjirons69]

Two Kansas City slabs rubbed with some tasty seasonings and slow-cooked around 250F for 2.5 hours. Kept these sauce free to let the good, smokey meat flavor come through.

http://i160.photobucket.com/albums/t178/jjirons69/P1050413.jpg

[MarkinAZ]

Man, thats some nice looking Paella and Ribs in the above pix...:dr

Hopefully, the following photo's will pass with approval from the T.G and OLS School of Photography:D;) Sunday evening on the grill:

http://i250.photobucket.com/albums/gg271/markinca1953/001.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/002-2.jpg

A nice size Tri Tip cut in half, dowsed in Worcestershire sauce, garlic powder, pepper, and salt; cooked somewhat indirectly near charcoal and a few chunks of soaked Hickory. It was good too!

[OLS]

It's even my way of COOKING!

[Fordman4ever]

That looks amazing.

[MarkinAZ]

It's even my way of COOKING!

Thank goodness! I'll sleep better tonight;)

[T.G]

It's even my way of COOKING!

:tpd:

But no modifications to the weber? No bricks?
/me sad

[OLS]

Thank goodness! I'll sleep better tonight;)

Well now that you mention it, I DO keep the meat further over to the right to keep it from
direct cooking. :D

[MarkinAZ]

:tpd:

But no modifications to the weber? No bricks?
/me sad

:D...They're coming my friend:tu

[jonumberone]

:D...They're coming my friend:tu

Looks good to me, Mark.
Don't listen to these guys! ;)
As far as I'm concerned, bricks are for breaking windows and skulls! :sl

:D

[MarkinAZ]

as far as I'm concerned, bricks are for breaking windows and skulls! :sl

I always knew you and I'd get along Dom:D:tu

[Jefft72]

I love looking at the pictures of delicious meat on the grill/smoker that you guys post. So I will contribute as well.

7.5# brisket coated in mustard and then rubbed down with a homemade blend of spices.
It's going to get foil wrapped within the next hour to finish up, but it is looking tasty as it sits. Been on the smoker for about 4 hours.

I am also enjoying a San Lotano Oval under the shady oak.

https://lh3.googleusercontent.com/-QVQLdReQM9M/UBbyo6Y1kHI/AAAAAAAAEl8/1f1moudeq7s/s640/2012-07-30_15-43-46_327.jpg

[Steve]

Are you going to leave it in the smoker after foiling? 4 hours for 7.5 pounds seems a little short is why I am asking. As a rule I generally don't foil my stuff until I take it off of the smoker, so I am just wondering. Always interested in the way other people do thier stuff.

BTW, that oval is a tasty smoke!

[pektel]

:dr Nice!

I'm still afraid to try a brisket. Expensive cut, and I hear it can dry out real fast.

One of my new customers is really into smoking though, has a real nice heavy guage barrel smoker. Can't remember the brand. Looked like a Yoder, but with smaller diameter wheels. Anyways, he said he'd walk me through it, if I brought one up to him.

[Steve]

Go for it Peter...the worst that can happen is it will still be better than anything you get commercially. And even if it drys out, then you go to "Plan B" Burnt Ends! Yum-Yum!

Yes, they can dry out if you over cook them. THe part that frustrates me is they sometimes tend to "stall" while cooking. It will get to around 180-190 and just sit there for ever and then when you least expect it...zoom, the internal temp shoots up. That's what you have to watch out for.

[Jefft72]

:dr Nice!

I'm still afraid to try a brisket. Expensive cut, and I hear it can dry out real fast.

One of my new customers is really into smoking though, has a real nice heavy guage barrel smoker. Can't remember the brand. Looked like a Yoder, but with smaller diameter wheels. Anyways, he said he'd walk me through it, if I brought one up to him.

I love to do brisket, but the time commitment makes it brutal sometimes. Especially if I want to have it done and ready for a lunch gathering. I am getting better at it the more often that I do it. Consistent heat is the key for sure. I enjoy smoking briskets, but have done standing chickens and a pork butt (delicious!), and turkey or two. I have read that smoking a pork butt is easier as it is a cheaper cut of meat and typically more forgiving. Try it out and see how it goes.

Are you going to leave it in the smoker after foiling? 4 hours for 7.5 pounds seems a little short is why I am asking. As a rule I generally don't foil my stuff until I take it off of the smoker, so I am just wondering. Always interested in the way other people do thier stuff.

BTW, that oval is a tasty smoke!

I am actually going to move it to the oven for the remainder of the cook time. That is not my norm, but I am trying it to see how it turns out. I have in the past smoked the full time without foil and also foiled about halfway through while leaving it on the smoker. My wife enjoys the smoked brisket, but hates the time commitment that it takes. The oven is a compromise. We will see how it goes.

And yes, the Oval is tasty. I picked up an assortment of San Lotano at a recent event. So I will be digging on them for awhile.

[Steve]

I love to do brisket, but the time commitment makes it brutal sometimes. Especially if I want to have it done and ready for a lunch gathering. I am getting better at it the more often that I do it. Consistent heat is the key for sure. I enjoy smoking briskets, but have done standing chickens and a pork butt (delicious!), and turkey or two. I have read that smoking a pork butt is easier as it is a cheaper cut of meat and typically more forgiving. Try it out and see how it goes.



I am actually going to move it to the oven for the remainder of the cook time. That is not my norm, but I am trying it to see how it turns out. I have in the past smoked the full time without foil and also foiled about halfway through while leaving it on the smoker. My wife enjoys the smoked brisket, but hates the time commitment that it takes. The oven is a compromise. We will see how it goes.

And yes, the Oval is tasty. I picked up an assortment of San Lotano at a recent event. So I will be digging on them for awhile.

Thanks fo rthe clarification. Yea, time is a big factor when doing brisket. Around here most of the people I cook for want pork, so I don't do a lot of brisket, but once it cools off I am planning on doing a couple just for the family.

[GWN]

Did some sirloin tips yesterday. Was hesitant to throw these cuts on the smoker as I was worried they'd dry out, but I'm thrilled with the results.
Grabbed a couple of roasts from Costco and rubbed them with some Butt Rub and some peppery Keg spices. Did them over charcoal with mesquite and hickory chunks in my offset.
Tried to keep the temp close to 200, though I think I could have went a little lower, and pulled them at 135. After resting for about 45 minutes I carved and plated the beef. Very flavourful and cooked just the way I liked it.

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0393.jpg

Did some sweet and spicy almonds while I was at it. Mixed up brown sugar, butter, maple syrup, cayenne and paprika, simmered until it thickened, then tossed in the nuts and threw them on the smoker. Tasty!

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0398.jpg

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0397.jpg

Lots left over for sandwiches

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0399.jpg

[Jefft72]

The results are in and it was a good day for brisket smoking!

After 7-8hrs total cook time on the smoker and finishing in the oven the temp was right and the meat looks (and tastes) great! The rub has a nice spicy finish, but does not overpower.

https://lh5.googleusercontent.com/-vpRkE2UFm0Q/UBc-OzEOS_I/AAAAAAAAEmQ/6aOBvudZIu0/s640/2012-07-30_20-27-49_55.jpg

My pit assistant approves.
https://lh3.googleusercontent.com/-WkX7x0BcAWY/UBc-Vsc1RyI/AAAAAAAAEmw/pQtZYkQHLaE/s640/2012-07-30_20-49-22_237.jpg

And the carnage after slicing and sampling, sampling, and more sampling. I'm all about quality control.
https://lh6.googleusercontent.com/-Om0F6DaO4l4/UBc_Dnms2YI/AAAAAAAAEmo/HUFS2UwkdzA/s640/2012-07-30_20-56-31_838.jpg

[pnoon]

Did some sweet and spicy almonds while I was at it. Mixed up brown sugar, butter, maple syrup, cayenne and paprika, simmered until it thickened, then tossed in the nuts and threw them on the smoker. Tasty!



Jeff - do you have the proportions for the brown sugar, butter, syrup, cayenne and paprika. Even guesstimates will do. I've got to give those almonds a try.

Also, about how long were the almonds on at 200?

[Steve]

The results are in and it was a good day for brisket smoking!

After 7-8hrs total cook time on the smoker and finishing in the oven the temp was right and the meat looks (and tastes) great! The rub has a nice spicy finish, but does not overpower.


Very nice!


My pit assistant approves.
https://lh3.googleusercontent.com/-WkX7x0BcAWY/UBc-Vsc1RyI/AAAAAAAAEmw/pQtZYkQHLaE/s640/2012-07-30_20-49-22_237.jpg


This picture says it all :tu:tu:dr

[GWN]

Jeff - do you have the proportions for the brown sugar, butter, syrup, cayenne and paprika. Even guesstimates will do. I've got to give those almonds a try.

Also, about how long were the almonds on at 200?

Peter, I just kinda winged it, which always drives my wife nuts and a she's a stickler for following the recipe.
Probably mixed 1/4-1/3 cup of butter, about the same of brown sugar, 1 tsp of paprika and about the same of cayenne. Added 1/4 cup of maple syrup towards the end and then stirred in 1.5 to 2 pound of almonds, give or take. I left them on the smoker for about 45 min, stirring occasionally.

A friend did something similar Sunday, but followed this recipe:

Jacked-up honey smoked almonds
Ingredients
3 lbs. (or 8 cups) uncooked, untreated natural almonds –
6 oz honey
½ cup brown sugar
½ cup melted butter
1 tsp salt
¾ - 1 tsp cayenne, depending on your taste preference
2 tsp ground cinnamon
1/2 cup real maple syrup (Don’t use artificial. Spend the money for the real stuff—it’s the only thing that works)
1-cup Jack Daniels bourbon (use any bourbon, but it should have some kick to it. Wild Turkey is a good alternative)

Procedure
Mix all ingredients except the almonds well in a large mixing bowl. Mix with some muscle until you have a soupy mixture. Add in the almonds, and continue mixing and stirring until all almonds are fully coated. Refrigerate for 3-6 hours.
This refrigeration process is integral to your outcome for two reasons. First, almonds are not porous and need time to accept these flavourings. Second, the bourbon needs to dry in to the almonds. If you don’t give it time, your result could be a fire on the grill. This happened to me the first time!

Smoke for about 3-4 hours at 200-250 degrees. Holding a specific temperature is not critical—that’s the range. Halfway through the smoking, rotate the sheets if using a vertical smoker, Watch for black patches. This is the first state of caramelizing, and will start to appear when your almonds are done. If you’re ambitious, turning them over halfway through the process is always helpful.

Don’t dust with salt or sugar when finished. Let cool in a single layer on a non-stick surface such as waxed paper, or simply loosen them from the cooking surface with a spatula and let cool to room temperature. Serve slightly warm, or at room temp.

[MarkinAZ]

Great looking BBQ everyone. Jeff - thanks for the almond recipe. Will have to give that one a shot:tu

[pnoon]

Peter, I just kinda winged it, which always drives my wife nuts and a she's a stickler for following the recipe.
Probably mixed 1/4-1/3 cup of butter, about the same of brown sugar, 1 tsp of paprika and about the same of cayenne. Added 1/4 cup of maple syrup towards the end and then stirred in 1.5 to 2 pound of almonds, give or take. I left them on the smoker for about 45 min, stirring occasionally.

A friend did something similar Sunday, but followed this recipe:

Jacked-up honey smoked almonds
Ingredients
3 lbs. (or 8 cups) uncooked, untreated natural almonds –
6 oz honey
½ cup brown sugar
½ cup melted butter
1 tsp salt
¾ - 1 tsp cayenne, depending on your taste preference
2 tsp ground cinnamon
1/2 cup real maple syrup (Don’t use artificial. Spend the money for the real stuff—it’s the only thing that works)
1-cup Jack Daniels bourbon (use any bourbon, but it should have some kick to it. Wild Turkey is a good alternative)

Procedure
Mix all ingredients except the almonds well in a large mixing bowl. Mix with some muscle until you have a soupy mixture. Add in the almonds, and continue mixing and stirring until all almonds are fully coated. Refrigerate for 3-6 hours.
This refrigeration process is integral to your outcome for two reasons. First, almonds are not porous and need time to accept these flavourings. Second, the bourbon needs to dry in to the almonds. If you don’t give it time, your result could be a fire on the grill. This happened to me the first time!

Smoke for about 3-4 hours at 200-250 degrees. Holding a specific temperature is not critical—that’s the range. Halfway through the smoking, rotate the sheets if using a vertical smoker, Watch for black patches. This is the first state of caramelizing, and will start to appear when your almonds are done. If you’re ambitious, turning them over halfway through the process is always helpful.

Don’t dust with salt or sugar when finished. Let cool in a single layer on a non-stick surface such as waxed paper, or simply loosen them from the cooking surface with a spatula and let cool to room temperature. Serve slightly warm, or at room temp.

Thanks, Jeff.

I usually like to have some sort of basic recipe when I try something new. From there I have no problem tweaking it, modifying it, or just winging it.

[jjirons69]

I made several batches of the following pork rub. I like it a lot. Thought I would share. It's fun to mess around with proportions for rubs. I like commercial brands, but I also like making my own.

Anyone else got one they like, post it for us to try. I'd like to try a good beef rub.

Pork rub

2/3 cup packed brown sugar
1/2 cup paprika
1/2 cup kosher salt
1/4 cup garlic powder
3 T ground black pepper
3 T onion powder
1 T Chili powder
1/2 T ground cumin
1/2 T ground coriander

[jjirons69]

Lots left over for sandwiches

http://i175.photobucket.com/albums/w149/GWNJeff/IMG_0399.jpg

Lovely - just lovely, Jeff!!

[Jefft72]

Anyone else got one they like, post it for us to try. I'd like to try a good beef rub.


I found this recipe on the net and have used it on pork butt. Since I had some left in my shaker I decided to use it on my brisket yesterday. It turned out very tasty. The brown sugar was sort kind of non-standard as I understand it, but the blend worked well.

1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard

[OLS]

Gonna KILL IT this weekend....2 racks of beef ribs, 2 racks of baby backs, a small Boston Butt and likely
my arm hairs will all burn this weekend. Got to cook for the family that I will be seeing on Sunday.
Thought really hard about cooking Sunday at the crack of Dawn, but the bit(h dumped me. :r

No but seriously, We won't be eating til 6:00pm Sunday evening, and I have to cook and drive to the Smokies,
a 6 hour ride. Usually I cook on Saturday, foil it and refrigerate it. But it is NEVER as good re-heated,
so I am seriously considering foil and towels and ice chest this year. That's probably 10-12 hours in
the ice chest. I have heard all of you towelers say that it is no biggie. We'll see.

[Smokin Gator]

Enjoy the cook Brad... but I personally think that is too long in the cooler. I would feel uncomfortable with anything over six hours.

[OLS]

That's what I wanted to hear...I don't get COMPLAINTS about the taste ever, but you and I know that
re-heated ribs get some kind of taste I never like, it seems to be a bone-related deal, it just tastes off
to me. I will get cracking on the cook for today I guess.

[OLS]

This was basically all i was going to cook this morning, this and a butt....then Brent convinced me it would
be a good idea on a family vacation if I did not POISON my family. Still, it was smoked meat, I think I coulda
pulled it off. But why?

Here are the first victims.....A couple packs of Nathan's Hot dogs wrapped in the finest bacon. This bacon
kicked a55....it enabled me to wrap every freaking millimeter of these dogs without any showing through.
Hot dog skins don't like heat, and really get ugly if you don't cover em.

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

[OLS]

OK, halfway through with the smoking....nother hour or so then I will sauce these items and get em carmelized and
be done with another Smoky Mountain Smokefest. Everyone will pretend to be hungry and will eat the food but
not be able to really hit it. A couple of em were just in Switzerland for a month, the rest are New Yorkers who
have been in the south for almost a month and are likely fed up with heat, and everyone will have just had a
4 or a 6 hour ride to get to the cabin. They will mean well but be just too hot and tired to eat. That will mean
dozens of rib sammiches for the rest of the week for me and my B.I.L. :D

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

[Mr B]

Jeff - do you have the proportions for the brown sugar, butter, syrup, cayenne and paprika. Even guesstimates will do. I've got to give those almonds a try.

Also, about how long were the almonds on at 200?



X2

[T.G]

Brent,

http://www.cigarasylum.com/vb/showpost.php?p=1691356&postcount=3345

[OLS]

As usual, I was so jazzed to get the food off the grill and into the house, ever more in this wretched heat,
that I failed to take the best final photo I have seen in a long time. I mean PERFECTLY carmelized.
Usually I take em off early and the sauce is blazing hot but not carmelized. It will still take your SKIN off
if you make the mistake of getting some of that hot sauce on you. But it's not PHOTO ready.
What I DID manage to do was take a few shots of the half-rack of beef ribs and the short ribs that
came off early as they were too done to leave on. The taste was incredible. Too bad they will all be
eaten re-heated :( (I also took a rib from the top and used it to cover a blinding foil spot in the lower rt.)

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

[MarkinAZ]

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

Wow! Give me some hot dog buns, mustard, and sauerkraut, and I'm good...


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


Those ribs look edible to me Brad:dr

[Smokin Gator]

Killer pics Brad... I hope everyone enjoyed your efforts!!

[ChicagoWhiteSox]

Damn Brad, great pics:dr:dr

[OLS]

The short ribs sucked a55, the beef ribs were great, I didn't even get a BONE of pork back ribs, and the hot dogs
are always a giant success. Pulled pork was great, too. The big hit was my gumbo. I had to steal Gumbo and
Red Beans from my dear mother who was slipping badly on those items. But her Cannelloni was spectacular
and her roast was just OK. It rained a lot which made us realize how infrequently we have had rain on our trip
in the past 5-6 years. Pre-cooking all those major meals has really been a great time saver allowing us to roll out
of a day hiking in the park and sit down and eat whenever we want to.

[GolfNut]

I've done a few racks of Babybacks this year and I'm definitely going to squeeze in some more before the season ends.
I'm craving babybacks!!

[Old Sailor]

My rub:
1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt

[mk05]

This thread should not exist. I'm so hungry.

[kydsid]

Temperature is down, humidity is up, rain is in the air, lets start the smoker!!

Ribs found in the freezer from the $6 sale back in March. Wish I could find that price now!

http://farm9.staticflickr.com/8285/7817338752_fe520779e1_z.jpg (http://www.flickr.com/photos/kydsid/7817338752/)
IMAG0101 (http://www.flickr.com/photos/kydsid/7817338752/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[SvilleKid]

Nice, Jason!!!! What time should I be there? :)

[kydsid]

Added some smoked mac n cheese


http://farm9.staticflickr.com/8285/7819215952_58daf90078_z.jpg (http://www.flickr.com/photos/kydsid/7819215952/)
IMAG0102 (http://www.flickr.com/photos/kydsid/7819215952/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[kydsid]

Dinner is served.

http://farm8.staticflickr.com/7110/7819546386_cfaaec7bb9_z.jpg (http://www.flickr.com/photos/kydsid/7819546386/)
IMAG0104 (http://www.flickr.com/photos/kydsid/7819546386/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[mk05]

Magnifique

[OLS]

Wow, me want food. I think now that the world has slowed down for me I am gonna bust
open the freezer and spend some quality time in the BY. My podna downtown is back in
his condo, home of the other Jimmy Buffet machine in town, he says the pool is rockin,
and he wants to taste my new buttery nipple smoothie. Some BBQ would go well with
those particular variables. All I have left is spares....but sometimes son, spares is enough.

[OLS]

Going to cook up a couple packs of western-style Pork Ribs this weekend, still not crazy about that term.
Looks like butt cut down into sliver-slabs...That and I have a small rack of beef ribs to get to. Might do
it tonight if it cools off some.
---
Looks like hot with widely scattered patches of Hot as Fu(&....Smoke em in the morning.

[hammondc]

2 Boston Butts go on tonight around 11.

[OLS]

WOW, what a fantastic smoke I have going out there this morning. It is a light rain sitcho, been that way since
early this morning, but all my stuff is under a pretty dense canopy. So all I ever get is the occasional giant
drop in the face.
The thin, blue trail coming up out of the chimney is PERFECT and it has been rolling for hours like that.
I rarely get my smoke perfect. And I rarely have it combusting at such a temp as to stay dead constant.
This is gonna be sweet. I will go get a pic and hope it is still perfect.

[OLS]

.
Don't leave the House without it.....

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

I smoked the ribs for two hours and am now cooking them down a bit on
low with a coat of Sweet Baby Rays

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/smokedonlypre-Rayssauc.jpg


Pre Snkbyt Application. hese have been cooking with Rays for an hour...

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

Poured the jar f snkbyt into another sauce container, then wiped the extra out of the jar with
a basting brush and applied the sauce to the meat where it rests now cooking off the liquidity
of the sauce. that picture to come...

[OLS]

Sweet and spicy success
.
http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribandpotato.jpg

[jonumberone]

Lookin good, Brad! :tu

Got my first butt in a long time on now.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/F204CDA2-23AE-43D0-96A0-38D7213CE22E-3462-000005688777C84A.jpg?t=1345914728

[hammondc]

Turns out, the jerks at HEB grocery mislabeled my pork. Labeled as Pork Butt. Actually, they were Picnic Roasts. Put them on anyway. I have never done pulled pork from a Picnic Roast. I am still taking my receipt to finagle a refund. At least partially.

Idiots.

[jonumberone]

Turns out, the jerks at HEB grocery mislabeled my pork. Labeled as Pork Butt. Actually, they were Picnic Roasts. Put them on anyway. I have never done pulled pork from a Picnic Roast. I am still taking my receipt to finagle a refund. At least partially.

Idiots.

No worries, I have done Pulled pork from a picnic numerous times.
Both the Butt and the picnic are part of the shoulder.
I'm sure it will be just as delicious! :tu

[jonumberone]

Haven't done pulled pork in a while.
It's just like riding a bike, though.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/F204CDA2-23AE-43D0-96A0-38D7213CE22E-3462-000005688777C84A.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/AE979CEC-7CA3-407C-8691-A211B2ED9853-3462-0000057690C2BDA4.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DC7B08C8-A936-44E6-9358-005FF79FCC09-3462-00000576999A7205.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/56FFB785-CBC5-434B-81C1-E523E0F120BA-3462-00000576A1B83692.jpg

[Powers]

I should not be viewing this thread before I eat supper.

My frozen burrito w/a side of mac 'n cheese is gunna taste even worse now :sh

[hammondc]

No worries, I have done Pulled pork from a picnic numerous times.
Both the Butt and the picnic are part of the shoulder.
I'm sure it will be just as delicious! :tu

It did actually come out pretty good. The picnic roast has a slightly different taste. Not better or worse, but different.

[OLS]

i LIKE THE HAMMIER FLAVOR OF IT IN PULLED PORK. AND CAPS LOCK.

[Smokin Gator]

I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having a bunch of kids around that can eat like I wish I could eat!!

[T.G]

Nice looking work Dom. :dr

[OLS]

I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders
and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having
a bunch of kids around that can eat like I wish I could eat!!

Sorry buddy, this is a photo thread. The forum for wild, unsustantiated, supposed cooks
without corroborating pics is down the street.




:r

This was the final pre-pull shot after an hour in snkbyt sauce....I have given away 1/4 of the food
by this time

[markem]

This recipe is a modification of the Bob Lilly method. I plan to get some pork butt in the morning, get it set up and them plop it on about 9pm tomorrow night. We'll see if bigwaved is right about this method.

http://www.meatwave.com/blog/barbecue-recipe-big-bob-gibsons-championship-pork-shoulder

[357]

Great pics Brad and Dom. My mouth is watering wating for my lame lunch to arrive.

[OLS]

I need to find more pork fingers like the ones I did this weekend. You never know where they are cut from.
The ones I did Saturday had distinct bones in them that told me they were cut from the shortest and flattest
loin rib like on a baby back rack. The meat was just unbelievably tender and delicious. I don't always get that
with a 'western style pork rib". I do love em, though.

[Smokin Gator]

Sorry buddy, this is a photo thread. The forum for wild, unsustantiated, supposed cooks
without corroborating pics is down the street.
:r

Sorry Brad... I will try to remember that!!:D

The thing is... I usually have really good intentions, but somehow I just rarely make the pics happen. I am doing about 100lbs of pork butts this weekend for a charity lunch after church on Sunday. I will REALLY try to take some pics to earn my way back into your good graces:banger

[Steve]

Sorry Brad... I will try to remember that!!:D

The thing is... I usually have really good intentions, but somehow I just rarely make the pics happen. I am doing about 100lbs of pork butts this weekend for a charity lunch after church on Sunday. I will REALLY try to take some pics to earn my way back into your good graces:banger

Loading the Brandywine light I see Brent :)

[Smokin Gator]

Loading the Brandywine light I see Brent :)

Yeah... but I am working on a guy selling a Lang 60 Deluxe!!! He wants a little too much and I want to pay a little too little!!!!

[omowasu]

4 slabs of baby back ribs with homemade dry rub this Sunday in the Char Griller Pro with offset firebox. Smoked with Pecan wood (one of my faves) Turned out OK this time, but cooking time was hindered by humidity since they were smoked during a thunderstorm. Had to finish them in the oven :mad:

[markem]

Raspberry chipotle chicken skewers. Then pork shoulder for overnight.

[Fordman4ever]

breakin out the smoker this weekend for the first time this year. I can't wait.

[MarkinAZ]

Raspberry chipotle chicken skewers. Then pork shoulder for overnight.

Sounds fairly decent Mark:tu

breakin out the smoker this weekend for the first time this year. I can't wait.

Bout time Earl;)

[Chainsaw13]

Raspberry chipotle chicken skewers.

Recipe please...:dr

[markem]

Recipe please...:dr

Go to the nearest New Seasons Market and buy them from the butcher case.

They were tasty. Sometimes I can get them to share the recipe, which is almost always "made with ingredients that you can buy in the store", so I'll ask the next time I am in. Likely to be a marinade sold commercially.

edit: just found this one. Looks quite tasty and easy to vary. http://allrecipes.com/recipe/raspberry-chipotle-sauce/

[jimdandy]

Seven Briskets and two pork butts went on early this morning. Chicken breast and sausage to follow this afternoon, and I got the crazy idea I needed to try smoking a lamb shoulder... We shall see how it goes! Hopefully I will have time to get the pics up this evening, but I may be too full! :dance:

[mosesbotbol]

2 pork shoulders went on WSM at 7:00 PM last night. I checked at 5:00 AM and temp was down to 150. I brought them inside and did 2 hours in the oven at 225. Covered them will pull them this evening for soft tacos with mango salsa.

[OLS]

Couple racks of spares and at least one rack of beef ribs....beans maybe, too.

[OLS]

WOW, what a bag o meat. Came back from the Jiggly Piggly just now and had a green T-bone, 4 packs of western-
style pork ribs, 2 big ol long strips of meat for the jerky machine, 12 chicken legs, a rack of beef ribs that looks like
I was last on the totem pole behind 3 lions, a cheetah and a pack of hyenas. There are so many shiners I could
catch a boat full of fish. But it will all go on the grill tomorrow night or Saturday morning. Dammit, forgot the beans.

[MarkinAZ]

Seven Briskets and two pork butts went on early this morning. Chicken breast and sausage to follow this afternoon, and I got the crazy idea I needed to try smoking a lamb shoulder... We shall see how it goes! Hopefully I will have time to get the pics up this evening, but I may be too full! :dance:

That sounds about the right amount of food for one person Jim;)

[Smokin Gator]

Picked up 136 pounds of pork butts from Sam's this afternoon. I WILL take pics for Brad!!

[Chainsaw13]

Picked up 136 pounds of pork butts from Sam's this afternoon. I WILL take pics for Brad!!

What's her name? :r:r:r

[Fordman4ever]

smoking a pork butt and a chicken tomorrow.

[Steve]

Picked up 136 pounds of pork butts from Sam's this afternoon. I WILL take pics for Brad!!

We've heard THAT before :noon


;s

[Fordman4ever]

Got some pork on the smoker. Covered in mustard and dry rub.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/20120831_134849.jpg?t=1346442949

[OLS]

Small half rack of beef ribs....small but meatiest I have bought lately

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

Yumm, Yum, gimme some

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

[MarkinAZ]

Great looking beef ribs Brad:dr

[Smokin Gator]

I told you guys I would take pics this time... and I didn't lie.

Twenty butts won't fit on my smoker so I decided to do 10 Friday night and 10 last night. Here are the pics from Friday's cook.

Precook
12293

12294

12295

Ready for foil
12296

12297

[RHNewfie]

Gonna do a rack of ribs with OLS rub!

[Steve]

I told you guys I would take pics this time... and I didn't lie.

Twenty butts won't fit on my smoker so I decided to do 10 Friday night and 10 last night. Here are the pics from Friday's cook.



:banger:banger

Next time you need to do a large cook, give me a call. Maybe we can get together :)

Your butts look delicious as ever Brent!

(I think this is the only thread on this board that one guy can say this to another)

[MarkinAZ]

:banger:banger

Next time you need to do a large cook, give me a call. Maybe we can get together :)

Your butts look delicious as ever Brent!

(I think this is the only thread on this board that one guy can say this to another)

...I think those statements are safe and "only safe" here Steve;)

[jjirons69]

Good looking grub the past several posts!

Here's a roadkill chicken - smothered with minced garlic and my bird rub. Cooked her about 1 hr 20 min. Juicy and delicious!!

http://i160.photobucket.com/albums/t178/jjirons69/P1050415.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050418.jpg

[OLS]

Honestly, that is one of the best looking birds I have seen on this thread, and I have seen a lot.
Hell, I HAVE POSTED a lot. I may be leaving some chicken or other out of my memory, but barring
that, best I have seen. But you got a problem with wing tips, lol?

[jjirons69]

I've got a Beagle that loves wing tips. Keeps the peace at our house!

You should've seen my face when I opened the lid after an hour. I though, damn what a nice, brown bird! It tastes better than it looks, too!

[hammondc]

Good looking grub the past several posts!

Here's a roadkill chicken - smothered with minced garlic and my bird rub. Cooked her about 1 hr 20 min. Juicy and delicious!!

http://i160.photobucket.com/albums/t178/jjirons69/P1050415.jpg



Doing the same tonight. I call it Spatchcock chicken, though. Beer butt chicken is left far in the past once I started this method about a year ago.

[Chainsaw13]

Two slabs of a Mulefoot/Berkshire belly that I cured for bacon. One was just my basic cure, the other had garlic and bay leaf in the mix. Let's see if it comes through this time.

Going into the smoker.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=7319

Out of the smoker.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=7320

[pnoon]

I'll be right over. :dr

[N2 GOLD]

Bob that looks. :dr:dr

[deadrise]

ok here I am most here have probably seen my new electric smoker (http://www.cigarasylum.com/vb/showthread.php?p=1717348#post1717348)
last night was my first butt roast it cooked for 11 hours and got to a perfect 190deg and i got to tell you I am very impressed with the results

http://partynightandday.com/jkva/pics/pork1.jpg

http://partynightandday.com/jkva/pics/pork2.jpg

http://partynightandday.com/jkva/pics/pork3.jpg

[T.G]

That's way better looking than how my first butt looked.

:tu

[BigAsh]

yep....that don't suck! :tu

[omowasu]

Two big St. Louis slabs and a flat cut brisket. Ribs are almost done, the striated cracks in the crust tell all. They were delicious.

[deadrise]

heads up Whole Pork Spare Ribs @ foodlion .99 a pound limit 4 9/19/12-9/25/12 but i would not wait long I will be smoking these this weekend for sure :dr:dr

[omowasu]

heads up Whole Pork Spare Ribs @ foodlion .99 a pound limit 4 9/19/12-9/25/12 but i would not wait long I will be smoking these this weekend for sure :dr:dr

Id go back every day and freeze the ribs I wasnt using! Thats a great price - the best I have ever seen around here were $1.99/lb cryovaced.

[markem]

12 lb pork shoulder with a Caribbean jerk rub

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/148874_356596271090748_437857014_n.jpg

[OLS]

Id go back every day and freeze the ribs I wasnt using! Thats a great price -
the best I have ever seen around here were $1.99/lb cryovaced.

I have to say I agree for the most part. Frozen, cryovac-ed ribs are like
ice in a freezer. They are not going to get frosty under the plastic or anything
like that. They'll keep for years, literally. If you have the space, stock up now.
If you don't have the space, consider a small chest freezer. In a year or two
you pay for that puppy easily.

[El Fumador]

I am firing up the smoker today, I'll post picks. Brisket, pork shoulder, and pork belly.

[deadrise]

just got home with 10 racks for around 60.00 freezer is full now :D

[deadrise]

well I am at it again with my little electric smoker I bought a whole pork loin and cut off 16 inches to smoke and had enough left to make 8 loin chops :dr
anyhow I was basically gone the whole time it was smoking had my son load in chips every 2 hours I swear it is the crock pot of smoking meat.
At 195 deg I just pulled it out and wrapped in foil and towel and this is what it looks like
easy.smoked.meat. :dr:dr

http://partynightandday.com/jkva/pics/loin.jpg

[Prozac_Puros]

Sitting on my back porch listening to the Cardinals take on the Cubs. 16 ABT,s and a bacon wrapped fatty are on low and slow, going to fire up the charcoal chimney in about 2hrs and grill about 20 chicken wings that are swimming in a marinade right now.

Pics when they come off the grill

:D

[OLS]

Tonight is gonna be a LONG and sweet night out for me too. Not sure if I fire up the grill or simply rework my pond
as I had planned. But cigars and beer are definitely on, so might as well smell some smoke.

[Prozac_Puros]

About half way done..
12373

[pektel]

Not on the smoker yet, but my local grocer just put whole pork loin (vaccuum-packed) on sale at 1.99/lb and the double-pack pork butt (vaccuum packed) on sale for 1.59/lb.

Picked up a 6# and 7# loin, and a 14# pack of pork butt.

I may go back for another run, as the sale ends tomorrow.

[OLS]

About half way done..
12373
with what, the weaving? :r Sorry, I was looking at that bada55 ABT tray and wandered over to the
fatty and thought, he must have used most of his bacon on the poppers. Looks yummilicious.

[Prozac_Puros]

with what, the weaving? :r Sorry, I was looking at that bada55 ABT tray and wandered over to the
fatty and thought, he must have used most of his bacon on the poppers. Looks yummilicious.

Yep, leftover bacon.. need to work on the weaving part of that..:r of yea, abt taste great.

You have PM, they have a LSU Tiger tray :D

[CigarDojo]

I did some Pork Tenderloin MESA GRILL style last week. It was insane!

[CigarDojo]

ok here I am most here have probably seen my new electric smoker (http://www.cigarasylum.com/vb/showthread.php?p=1717348#post1717348)
last night was my first butt roast it cooked for 11 hours and got to a perfect 190deg and i got to tell you I am very impressed with the results

http://partynightandday.com/jkva/pics/pork1.jpgThat picture looks absolutely AMAZING!!! Now I'm hungry.

[mosesbotbol]

I did some Pork Tenderloin MESA GRILL style last week. It was insane!

How is that done? I love the restaurant Mesa Grill. :dr

[mfarre03]

Oh what the hell, you guys kill me, that looks farkin awesome!!

[BengalMan]

How is that done? I love the restaurant Mesa Grill. :dr

I've done the Pork Tenderloin recipe from Mesa Grill. It is indeed insane.

Receipe for it can be found on BobbyFlay.com

[jjirons69]

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.

[Steve]

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.

:banger:banger

Now THAT is chemistry!

BTW, My wife is up in your neck of the woods this weekend visiting her brother. She did mention something smelled good :D

[GTsetGO]

right now i have 2 turkey breasts on.

should be good for our early dinner with the family.

[MarkinAZ]

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.


What type of wood are you using on those shoulders Jamie?

[jjirons69]

Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor.

Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them.

The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F.

http://i160.photobucket.com/albums/t178/jjirons69/P1050570.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050571.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050572.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050574.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050575.jpg

[Zane]

Not smoked but amazing anyway.


http://i80.photobucket.com/albums/j164/zgamble/cigars/null-23.jpg

[hammondc]

Jamie- Whats the purpose of tying them? I have never seen this done. I like the simmering idea and may try that on the next couple.

[MarkinAZ]

Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor.

Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them.

The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F.

http://i160.photobucket.com/albums/t178/jjirons69/P1050575.jpg

Thanks Jamie. I'm sure it tasted as great as it looks:dr

[jjirons69]

The shoulders are boneless purchased from Costco. Since the bone was cut out, the butt tends to open up. Tying them keeps them together.

[Justinphilly]

I wasn't hungry until I saw these pictures. Having never owned a smoker before, is there a brand or type that anyone can recommend?

[jjirons69]

I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

http://0.tqn.com/d/bbq/1/0/b/f/char_griller_kamado_akorn_grill.jpg

[jjirons69]

Thanks Jamie. I'm sure it tasted as great as it looks:dr

I took the vast majority of both to church for a Sunday fellowship lunch and it was a big hit!

[Justinphilly]

I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

http://0.tqn.com/d/bbq/1/0/b/f/char_griller_kamado_akorn_grill.jpg

Thank you very much for sharing.

[pektel]

Smoked a pork couple smaller pork loins yesterday, after a couple hours in a Jamaican Jerk marinade. Served with Zatarains Black Beans and Rice.

[OLS]

When someone as far up into MN as you are can enjoy Zatarain's, that makes me feel all warm inside.

[OLS]

JEEZ JAMIE, I just had web browsing to completion.

[357]

JEEZ JAMIE, I just had web browsing to completion.

There goes the appetite...:pu

[Prozac_Puros]

JEEZ JAMIE, I just had web browsing to completion.

:r

[OLS]

Cold snap equals smoker smokin, so there is no telling what I will end up with. Freezer is diverse and meaty....
shrimp, ribs, beef ribs, chicken, burgers, bacon and flanken cuts. Who the hell knows what will happen.

[Cville Cigar]

I didn't make it but my brother in law smoked a sausage loaf wraped in bacon! That is awsome on a chilly evening.

[OLS]

Ended up smoking a rack of beef ribs and some flanken cut beef rib 'filets' and some prok steaks.
Not even worth posting photos, the ribs were tough and were tossed into a vat of pinto beans
I decided to soak Saturday and cook up Sunday. The poark steaks were delicious with some
baked potatoes I had in the smoker for the whole process. All in all a big failure for the most part,
I was not in the mood to feed the locals this weekend. I TOOK photos, but will not post em up.
Waste of time.

[jimdandy]

Anyone have a good recipe for some leftover BBQ stew or chili? I've thrown stuff together several times with the leftover brisket and pork but never with any recipe. So, what do you guys do?

[OLS]

When I have left over BBQ or scraps from a St. Louis cut on a rack or two or three of spare ribs, I tend to soak
a couple pounds of Pinto beans overnight, rinse and cover over again with water and set aside. Make a roux,
throw in some onions and garlic, stir to coat and wilt, throw in the meat and a couple quarts of water, bring it
to a boil for 15 minutes, then reduce to low and leave a lid on it with a small space for steam to vent and cook
down for a few hours. Once it softens up the beans really nicely, your meat is basically shredded or ready to
shred with a good stir and just coalesces with the gravy for a nice dish. I just threw in a rack of beef ribs that
ended up being tougher than I am willing to eat off of a smoker, into the pot BBQ sauce and all and cooked it
down with some Pintos....awesome.

[hammondc]

When I have left over BBQ or scraps from a St. Louis cut on a rack or two or three of spare ribs, I tend to soak
a couple pounds of Pinto beans overnight, rinse and cover over again with water and set aside. Make a roux,
throw in some onions and garlic, stir to coat and wilt, throw in the meat and a couple quarts of water, bring it
to a boil for 15 minutes, then reduce to low and leave a lid on it with a small space for steam to vent and cook
down for a few hours. Once it softens up the beans really nicely, your meat is basically shredded or ready to
shred with a good stir and just coalesces with the gravy for a nice dish. I just threw in a rack of beef ribs that
ended up being tougher than I am willing to eat off of a smoker, into the pot BBQ sauce and all and cooked it
down with some Pintos....awesome.


WANT! Bookmarked.

[Smokin Gator]

In the southeast lots of BBQ joints use leftover meat to make Brunswick Stew. There is great debate on the origins of Brunswick Stew as well as who's is worth eatin'. I am not much of a recipe cook. I usually just cook... but this one I worked on for a long time. I wanted it to be "right" every time. Your tastes may be different, but this is how I like mine:


Smokin Gator’s Brunswick Stew

2 1/2 pounds smoked pork butt, pulled (pulled chuck roast is good too)
2 pounds smoked chicken, pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
1 16 oz. green beans
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete style hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub

Sauté onions in bacon fat till tender.

Add rest of ingredients and simmer 2 hours, or until it reaches the consistency you like. Taste and adjust seasonings.

[jimdandy]

:dr It is too early to be reading these recipes, they both sound delicious! And Gator I know what you mean about not using recipes, but there have been plenty of times I thought "dang-it! why didn't I write down what I did last time". Oh well, I guess that leads to an adventure of the taste buds almost every time I cook:D

[jimdandy]

Pork Butt that's been on since 7:30 this morning. Now wrapped and ready to take to the house... To be devoured shortly!:D

[OLS]

I am in a love-hate relate with Brunswick Stew....It is good, it is filling, it is unique, but when I see it on
the menu I always think, 'why on earth would I ever order THAT?' Its SOUP for cryin out loud. Gimme the
seafood platter and a diet coke.

My mother used to bring home the leftovers when she would cook in the church kitchen and they had
a lot leftover, and one of the things she usually had in bulk in her freezer was Bruns. Stew.
It was difficult to tell her I didn't want to take anymore home after a few visits. It just bores me and
requires too many ingredients. But its good, like I said.

[Ender]

I did a bacon explosion this weekend for my folks and co workers. Turned out pretty good.

[GreekGodX]

I did a bacon explosion this weekend for my folks and co workers. Turned out pretty good.

I don't fall into that category so you are forgiven as to why I didn't get any. But you need some pics up here asap! :dr

[pektel]

Technically cooked a couple strips on the smoker, so:

http://i161.photobucket.com/albums/t228/pektel/image.jpg

Freaking delicious. Also made a pan of homemade Mac n cheese for the side dish.

[kickerb]

In the southeast lots of BBQ joints use leftover meat to make Brunswick Stew. There is great debate on the origins of Brunswick Stew as well as who's is worth eatin'. I am not much of a recipe cook. I usually just cook... but this one I worked on for a long time. I wanted it to be "right" every time. Your tastes may be different, but this is how I like mine:


Smokin Gator’s Brunswick Stew

2 1/2 pounds smoked pork butt, pulled (pulled chuck roast is good too)
2 pounds smoked chicken, pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
1 16 oz. green beans
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete style hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub

Sauté onions in bacon fat till tender.

Add rest of ingredients and simmer 2 hours, or until it reaches the consistency you like. Taste and adjust seasonings.

And it is AWESOME! I still remember eating this at least year at EPIC! MMhmmm!

[kydsid]

This bad boy just went on. After all how could I pass up that price. :D

http://farm9.staticflickr.com/8050/8082615523_546e43393d.jpg (http://www.flickr.com/photos/kydsid/8082615523/)
IMAG0118 (http://www.flickr.com/photos/kydsid/8082615523/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[cricky101]

I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.

I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.

I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it. :)

[kydsid]

Time to go into the oven. I'm doing it the lazy way today.

http://farm9.staticflickr.com/8476/8083429820_868039e7f7.jpg (http://www.flickr.com/photos/kydsid/8083429820/)
539545_680444488657_1904479603_n (http://www.flickr.com/photos/kydsid/8083429820/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[Scottw]

I did some nice bone in skin on chicken breast. Dry rubbed for two days, injected with apple cider and smoked over hickory. Basted with some jack and apple juice every hour

[OLS]

I bought a fresh butt on sale, a small one, my preference, and rubbed it up with my latest
batch of rub, and it came out really nicely. I am NOT a FOILER, I always left my butts on
for 3-5 hours and they end up the way they end up. But the one time I foiled, I have to
admit, it was particularly delicious and pulled into a moist, juicy pile of meat. So I thought,
maybe I can just learn from the masters and change.....hell, I used to BOIL RIBS. So WTH,
I tried it again and it was GOOOOoood. Pulled out a chunk on the end for the a-hole landlady
and took this photo.....it tastes great, too. Smoke, 2 hours, Foil, 1.25 hours, SBR sauce and
a carmelizing heat sucked out of the last of the coals with all the vents wide open.

[OLS]

I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.

I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.

I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it. :)

I never brine anything, I guess because I never smoke any of the meat that
could use it. But I do agree that SOMEONE SOMEWHERE knows how to keep
that cut from drying out, I just never met em. I love the cut, but NO MATTER
how cheap they go on sale, I never buy it because of the dry factor. But
I would love to think it could be done. Too little fat for me to ever really
enjoy it as well. I like nice, fatty cuts on the smoker. But you know what,
I think I am gonna try one later this month. This weekend however, its back
to the grind....I have my last rack of beef ribs out of the freezer and ready
for tonight. I am not going to be buying any more of these. HOT OFF THE
SMOKER they are great. After that, ehh, not worth the money. Too much
bone and fat for too little pop. But I never paid too much, I could never pay
full price for em. Always reduced. I also have some stew meat thawing that
was way marked down, gonna brown that in oil, then make a little roux,
throw in some minced onions and empty a large jar of spaghetti sauce in there and
simmer for a few hours. That crap is GOOOOOoood....kind of like grillades
without the work. I have something else thawing, guess I have to get home
before I will remember what.

[Smokin Gator]

We all enjoy when others enjoy our cooking, but today was one of those ones that just kind of hit me...

My son and two of his friends were passing through town for a day in Tampa. They stopped by and I filled up a cooler with one cooked rack of BBs, one cooked rack of spares, a five pound or so bag of pulled pork, two packages of smoked pork chops, plus five pounds of frozen white shrimp, and 7.5 pounds of hamburger meat. His two friends were bragging about the get togethers that my son has featuring my BBQ and how people rave about it. You could see how proud my son was. Dang college kids have it made these days.

Made my day too!!

[OLS]

me likey some swimps....growing up near the bayou was always a good thing.
I was telling my mother juse the other day about how much fun I remember
having when my daddy would trawl a little bit in the summertime. Shrimp, softshell crabs,
crabs, flounder, you never knew. I miss it.

[Scottw]

Baby backs are ready for the smoker....gonna be a good day

[Scottw]

We all enjoy when others enjoy our cooking, but today was one of those ones that just kind of hit me...

My son and two of his friends were passing through town for a day in Tampa. They stopped by and I filled up a cooler with one cooked rack of BBs, one cooked rack of spares, a five pound or so bag of pulled pork, two packages of smoked pork chops, plus five pounds of frozen white shrimp, and 7.5 pounds of hamburger meat. His two friends were bragging about the get togethers that my son has featuring my BBQ and how people rave about it. You could see how proud my son was. Dang college kids have it made these days.

Made my day too!!
Reading this made my day.....I hope when my little one gets older he is as proud of me as I am of him..awesome buddy

[Scottw]

Half way there...looking good

[Chainsaw13]

Half way there...looking good

:dr

[Scottw]

And they are done

[MarkinAZ]

Half way there...looking good

And they are done

...very nice Scott:tu

[pnoon]

No pics.
But I did a pulled pork pizza. Homemade crust, pork, snkbyt BBQ sauce, mozzarella, and grated Parmesan Reggiano.

[Scottw]

...very nice Scott:tu

Thanks Mark

[cricky101]

And they are done

MMmm. Look great!
I was moving some stuff in a closet today and saw my rib rack and thought, "damn, I want some ribs!"

[Steve]

No pics.
But I did a pulled pork pizza. Homemade crust, pork, snkbyt BBQ sauce, mozzarella, and grated Parmesan Reggiano.

:dr:dr

[pnoon]

:dr:dr

It was. :)

[MarkinAZ]

Looking for recommendations on a good digital temperature single or dual meat probe...

No pics.
But I did a pulled pork pizza. Homemade crust, pork, snkbyt BBQ sauce, mozzarella, and grated Parmesan Reggiano.

:D...betcha that didn't last too long on the table (if it even made it to the table):r

[jjirons69]

Looking for recommendations on a good digital temperature single or dual meat probe...

Maverick ET732, Mark. High temps, dual probes, wireless, great company reliability. Amazon has them for $58.

Amazon link (http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1350947832&sr=1-1&keywords=ET+732)

If you have an IKEA around, this little baby has gotten great reviews and it's $6.99. Buy at least two and use one for meat, one for grill temp. Hell, buy a handfull for $7 each.

http://www.ikea.com/us/en/catalog/products/80100406/

Also, a little reading:

http://www.smokingpit.com/Info/Maverick-ET-732-Review.htm

[jjirons69]

I thought this would fit here as well as anywhere, no reason to start a new thread, as we did do some massive grilling. Many pictures to follow. This is for you, Brad!

My dad and I have been cooking in a BBQ contests for nearly 25 years. We've placed all over and won back-to-back in Kingstree a few years ago. This weekend we entered the contest with 3 entries. There were a total of 61 teams - all whole hog. $2000 to first place. We managed a 4th place, 10th place, and tie for 23rd place. With the 4th place entry we got $500 and had to give them our pork to sell (all teams in the top 5 do). We were able to sell our other 2 hogs at $10 a pound. We sold about half our remaining and went home with our $1100. It paid for the weekend, plus a little. Lots of good friends, cigars, and cooking. Plus I have about 8 pounds of BBQ in the freezer (just don't want it right now - I've smelled enough to last me a while).

We put the hogs on at 630 pm Friday and served them to the judges at 945 am Sat morning. Cooked two on gas and one on hickory and oak coals. Seven gallons of homemade sauce - all three had the same base - one had honey added, one had extra cayenne pepper, and the last had lemon juice and red pepper flakes. Up all night with a snooze session for each of us. We were beat by the time we made it home around 3 pm Sat. Got half way through the Fl St/Miami game and went down for the count. Open for questions!

Two gas cookers:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050590.jpg

Coal cooker:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050600.jpg

We were near the beginning - looking back down the field. Half gas, half wood:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050601.jpg

02 LCG #1 before we started rolling:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050594.jpg

Our front table with a few Kingstree trophies:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050605.jpg

[jjirons69]

Packing plant truck delivering 61 hogs:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050606.jpg

Hog #1 - 158 lbs:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050608.jpg

Hog #2 - 149 lbs:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050609.jpg

Hog #3 - 170 lbs:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050610.jpg

Night shot looking back at the crowd. Lots of smoke and smells:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050619.jpg

[Scottw]

Looks like an amazing time Jamie!

[jjirons69]

Night at our sight:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050620.jpg

After the 6 am flip, debone, shred, and 1st sauce - weary crowd:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050625.jpg

Me with a morning PLPC and a cup of Joe:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050628.jpg

Saucing the eventual 4th place hog - this one had the honey additive:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050634.jpg

Getting ready to sample for judging:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050637.jpg