What's in your smoker?

[OLS]

Got around to this LATE, these got smoked weeks ago, et, too. But they got lost on a flash drive.

http://i1294.photobucket.com/albums/b611/CameraTestsPage/ribs_zps7cf09ff6.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/ribs_zps7cf09ff6.jpg.html)

[357]

I am now in the possession of two Boston Butts and one Picnic roast. I'm trying to put together a herf at my place so I'm thinking I'll smoke them on the Friday night prior so they'll be ready to eat Saturday for the herf. Need to pick a date, but I'm waiting to hear back from my local guys.

Also, I haven't posted any pics but in November I was smoking quite a but of poultry. I did some chicken leg quarters, thighs, and a whole 13 lb turkey. All came out fantastic. I have quite a bit of leg quarters left in the freezer for next time as well. After how good they came out I grab more whenever they go on sale. It's hard to beat $0.75/lb. :tu

[OLS]

I was smoking quite a but of poultry. I did some chicken leg quarters, thighs, and a whole 13 lb turkey. All came out fantastic. I have quite a bit of leg quarters left in the freezer for next time as well. After how good they came out I grab more whenever they go on sale. It's hard to beat $0.75/lb. :tu

These days chicken is like frickin STEAK, but you CAN catch it on sale. I love to smoke legs and wings and
OVER-cook em so that they turn to smoked paste on the bone, lol. From time to time I will cook em to done
only, and I like it that way too. THIGHS are particularly good, especially with the skin crisped after smoking.
I need to STOP smoking pork and go back to chicken. But I get such good deals on freaking Baby backs.
I only have so much freezer space. :(

[357]

I wish I could get ANY kind of ribs for a decent price. The best you can find around here is $1.99/lb for pork spare ribs, and that's hard to find. Baby Back are always more expensive. I'd do brisket again if I could justify the cost. Best I can find that for is about $4/lb. Ribs are the one popular meat I've yet to smoke. I've done chuckies, brisket, pork shoulder, turkey, and chicken.

Brad, your post about cutting your pork shoulder into smaller pieces so you get more bark is very interesting. I LOVE the flavor I got in the bark on my pork shoulders but it is limited. The larger the cut, the less bark you get per pound. Do you have any suggestions on what shape/size to cut them into? I'm considering trying your method on my next smoke.

[OLS]

The larger the cut, the less bark you get per pound. Do you have any suggestions on what shape/size to cut them into? I'm considering trying your method on my next smoke.
You have to let the bone decide for the most part. I just start on one side and start cutting left to right in
about 2.5 inch slabs. When I encounter a bone, I try to slice down to it but I do not make too big of an
effort to skin it off the bone, since the bone really aids in cooking. But I do try to get consistent slabs,
so sometimes I do have to try and remove the meat from a bone area. There is no rule for doing it right,
it really comes down to how thick a smoke ring you can create and and how that makes you decide to
portion out the cuts. But I like 2.5 inches because if it gets to be ALL bark, you end up NOT having the
juicy benefit....I guess.

[357]

2.5 inch slabs is a good enough guide, Thanks Brad. This begs another question though. I assume this cut down on total cook time quite a bit. Any idea how much?

[OLS]

2.5 inch slabs is a good enough guide, Thanks Brad. This begs another question though. I assume this cut down on total cook time quite a bit. Any idea how much?

I really couldn't say, I do not use thermometers...when it looks done I pull it, or when I get tired of
making sure the coals are replenished. Cain't hep ya there. You could probably shave 30-45 mins...

[Chainsaw13]

Cold smoke 4 chubs of Nduja salami. It's a cured, spreadable sausage that's uses a boatload of paprika, both hot and sweet.

[OLS]

I have a chicken thawing, a couple of thick sirloin steaks cut up for jerky ($2.50) and I might thaw something else.
Krowgur had whole chickens on sale this week, they priced out at about $4.35 each, the 6 I bought. SO USEFUL! So
delicious.

[Flynnster]

Sounds good OLS! I always stock up when chickens go on sale. Smoke a couple and put the meat in the freezer, save the bones from stock.

[Chainsaw13]

Pic of my nduja cold smoking. All are currently resting in my curing chamber. I'll try the first after 30 days. I plan to take one to a full year.

[T.G]

Bob, would it be possible for you to elaborate a bit on your curing chamber setup?

[Chainsaw13]

Bob, would it be possible for you to elaborate a bit on your curing chamber setup?

It's an old fridge, with a external temp controller that allows me to keep the temp around 50-55F. I then have a humidity controller that controls a ultrasonic humidifier. You want to maintain about 75-80% humidity. Some people put fans in theirs to keep the air moving. I just have the door cracked about 1/2". That's pretty much it. Too out the shelves and put in some wooden dowels to hang the meat from.

Here's a link to a setup I copied. http://curedmeats.blogspot.com/2007/07/key-equipment-piece-3-curing-chamber.html

From there it's just a waiting game to achieve a min of 30% weight loss in the meat. Of course there's the work before anything goes into the chamber. Curing with salt, spices, etc.

[357]

Thanks Bob, good info. Love to learn more

[Chainsaw13]

Thanks Bob, good info. Love to learn more

http://frombellytobacon.com/2012/05/09/nduja/

I used regular paprika.

[Chainsaw13]

Oh, if you meant about curing, the blog I linked for the curing chamber has a lot of good info.

[357]

Thanks Bob. I just put 10 lbs of chicken leg quarters onto the smoker. 300 with applewood on my charcoal UDS. Rubbed them with olive oil then my poultry blend rub under and over the skin. I took a poc right after they went on. I'll have to post it along with an after shot.

[T.G]

Thanks Bob!

[Chainsaw13]

Thanks Bob.

Thanks Bob!

Sure thing. If you have any specific questions, just shot me a PM.

[357]

Going to trim some limbs from my 3 apple trees on Saturday. It needs to be done to make them produce better fruit, plus I get to use it in my smoker.

[jjirons69]

Can't wait until spring hits. Warm days makes me want to smoke some meat!!!

[Steve]

Can't wait until spring hits. Warm days makes me want to smoke some meat!!!

AMEN!

I'll be cleaning mine up this weekend. I have a large cook for the church coming up in a couple of weeks, and with all that has been going on with the family it's been forever since I fired her up so I think I'll do a real thorough cleaning and then re-season her up.

[357]

I've already smoked 30 lbs of chicken leg quarters and two Boston Butts in the cold up here. :ss

[Steve]

I'll be doing a couple of cases of butts on the weekend of the 13th, then for Holly's birthday I will probably be doing half a pig and a couple of briskets. Holly has really been wanting brisket lately, but with her treatments nothing tastes right, but by then she should be getting her taste buds back in line.

Planning on celebrating her birthday and her new victory over cancer! A lot of people have been bringing us food over the last six months or so to make our life easier, so I plan on giving back some

[357]

Great idea. I wish I could get brisket for less than $4/lb around here. My family exists on my single income so it's usually something I can't afford. Occasionally sure, but when I can get chicken leg quarters for $0.79/lb or pork shoulder for $1.50/lb, It's had to justify the extra cost with any regularity. However, my wife is from Texas and LOVES brisket. I've only smoked one and it came out fantastic. I even got my wife, MIL, and BIL's stamp of approval. Now that I think about it, I need to bite the bullet and get some brisket regardless of the cost.

BTW, glad Holly is doing well. Still praying for her.

[Steve]

Thanks, we really appreciate all of the continued prayers!

I hate to spend the money as well as we have been down to a single income, but considering, I figure it's worth it. It sure doesn't happen often. Someone in my BILs family killed a pig earlier this month, so I will be doing that up for them, so that will help keep costs down a bit.

[OLS]

On Wednesday I was hungry when I got home, which I rarely am because I nibble all day long.
I looked in the fridge and there was not a single bite of MEAT anywhere in the fridge. So I have to
smoke something this weekend. Tonight is a washout, but I have 4 racks of BBRs, a few whole chickens,
It will be interesting to see what finally ends up next to the coals.

[OLS]

Ha, I am so out of practice that I smoked a rack of BBRs and a pack of WSPRS and didn't take a single picture.

[Flynnster]

Weather is starting to turn here, and I picked up a couple of chickens to smoke this weekend.

[jjirons69]

Smoked an 8 lb butt and it turned out great. Put it on about 0930 before church and got it leveled around 275F before I left. Got home and it was 285F. Kept it around 270F most of the day. About 7 hours and she read 200F internal. I had brined it for 12 hours with salt, garlic, and brown sugar solution. It turned out moist and juicy. Made some slaw and had a couple of friends over. Great sandwiches!. Sorry no pics.

Couldn't help it as BiLo had butts for $1.29/lb. I snagged two of them. Once in a blue moon you may see it lower per lb, but it's hard to pass on a buck twenty nine after all the high prices all winter.

[357]

I got two items for my birthday yesterday to contribute to my new hobby, smoking meat.

I got BBQ gloves which are like a thick rubber with texture on the hands and fingers for handling hot smoked meat.

I also received a vintage Enterprise brand hand crank meat grinder. It's a #10 size and has a table/counter mount clamp. Enterprise is now known by the name Chop-Rite and are still maid in the USA. While mine is old, it still functional and has the originally tin coating on the cast iron. There is minor wear but I can't wait to try it out. I am really wanting to learn how to make my own sausage. Next I need a feeder tube, casing, and an Amaze-N smoker tube for cold smoking. I should be able to get that with some of my birthday cash. :tu

[OLS]

My mother finally came up with all the parts to hers and gave it to me. She has been giving me boxes of
parts of meat grinders for years, she had a Hamilton Beach with EVERYTHING except the key piece that kept the
business end on the machine....she has now claimed to have found that plastic cap. But in the meantime she found
her old style grinder and given that to me as well and IT DOES GRIND MEAT, but you will gain a new respect for the
founding meat-grinding fathers. It is NOT easy to grind meat in it, especially if your counter is not cooperating.
But what a great tool that thing is.

[357]

Anyone use an A-MAZE-N smoker?

http://www.amazenproducts.com/

I'm about ready to pull the trigger on one. I was thinking about getting the tube smoker, likely the 12". My concern is the availablity of hardwood dust or pellets to use in it. They have a pellet smoker, rectangular shape but it's about $10 more. Not a deal breaker, just curious if anyone has any suggestions or opinions on them. I'm primarily going to use this for cold smoking as I have my trusty UDS for normal/hot smoking.

[357]

Apparently I misread their website. The tube smoker can burn pellets or dust. I guess that makes my decision simpler.

[357]

AMNTS shipped today. I also ordered a replacement probe for my ET732. Supposed to be a hybrid for meat or grill temp. My original grill temp probe died and won't read anything but HHH.

[Chainsaw13]

AMNTS shipped today. I also ordered a replacement probe for my ET732. Supposed to be a hybrid for meat or grill temp. My original grill temp probe died and won't read anything but HHH.

interested to hear how you like it. I looked into regular one for my Bradley, for cold smoking. But I've read about issues of it going out if there's not enough air flow.

[357]

interested to hear how you like it. I looked into regular one for my Bradley, for cold smoking. But I've read about issues of it going out if there's not enough air flow.

I plan on using it in my grill. I have a charcoal grill with two charcoal pans, each with a height adjustment crank. It also has 4 twist open vents. So, I am hoping it will provide enough airflow for it to work plus, it has quite a bit of surface area for meat/cheese/etc.

[Steve]

Six bone in pork butts, half a wild hog, a turkey breast and a pan of BBQ beans just went in. Smells amazing on my street! I just has a guy on a bike ride by and offer to be my friend :)

http://oldchurchbbq.com/sharedpictures/2014-04-12_Grace%20BBQ/2014-04-12_Grace%20BBQ%20001.jpg

[bvilchez]

I need to hurry back to the states and purchase a smoker. All this recent talk of briskets and such is making me hungrier by the minute.

[Steve]

Six bone in pork butts, half a wild hog, a turkey breast and a pan of BBQ beans just went in. Smells amazing on my street! I just has a guy on a bike ride by and offer to be my friend :)

http://oldchurchbbq.com/sharedpictures/2014-04-12_Grace%20BBQ/2014-04-12_Grace%20BBQ%20001.jpg

Beans soaking in the goodness

http://oldchurchbbq.com/sharedpictures/2014-04-12_Grace%20BBQ/2014-04-12_Grace%20BBQ%20002.jpg

All that was left at the end of the day...

http://oldchurchbbq.com/sharedpictures/2014-04-12_Grace%20BBQ/2014-04-12_Grace%20BBQ%20003.jpg

Don't worry, it didn't suffer long!

[tupacboy]

any tips for brisket... for some reason no matter what i do it comes out a bit dry...

usually its a full packard.. dry rubbed... smoked (225-235) and covered after 3 hrs with beef broth... till internal hits 190 and then pulled... rested for a 30 min...

still failing....

help please...

[357]

any tips for brisket... for some reason no matter what i do it comes out a bit dry...

usually its a full packard.. dry rubbed... smoked (225-235) and covered after 3 hrs with beef broth... till internal hits 190 and then pulled... rested for a 30 min...

still failing....

help please...

Here's the one and only brisket I did. I wanted it to be tender but not pulled. I wanted it as tender as could be but just firm enough to be able to slice it. I had to reheat due to circumstances but it worked out perfectly. I really want to try it again.

http://www.cigarasylum.com/vb/showthread.php?p=1886860&highlight=brisket#post1886860

[Smokin Gator]

Got a new (to me) smoker/grill this past weekend. It is a Fast Eddie by Cookshack PG 500. Really sweet setup for frequent use. The bottom left is direct heat under a cast iron grate. The say you can get that to about 800-900 degrees. The top rack has two cooking zones left and right. The bottom right is for smoking/holding. The under that you can see a drawer that is a warming drawer or can be used for cold smoking. Cooked a couple of steaks last night that were awesome!!! Got a couple of chuck roasts thawing to smoke tomorrow. Never thought I would be without a Big Green Egg, but I may end up selling both of them!

14589

14590

[markem]

I've got a spatchcock (butterfly) chicken sitting in the fridge with the Galena Rub from Penzy's Spices. I plan to cook potatoes, carrots and broccoli in the drip pan. Here is the post from the egghead forum that inspired me to steal the recipe.

http://eggheadforum.com/discussion/1164495/chickens-leaping-frog-and-spatchcock

[Smokin Gator]

I've got a spatchcock (butterfly) chicken sitting in the fridge with the Galena Rub from Penzy's Spices. I plan to cook potatoes, carrots and broccoli in the drip pan. Here is the post from the egghead forum that inspired me to steal the recipe.

http://eggheadforum.com/discussion/1164495/chickens-leaping-frog-and-spatchcock

Haven't spatchcocked a chicken in a while. Need to put that on the list. That recipe sounds killer!!

[Smokin Gator]

any tips for brisket... for some reason no matter what i do it comes out a bit dry...

usually its a full packard.. dry rubbed... smoked (225-235) and covered after 3 hrs with beef broth... till internal hits 190 and then pulled... rested for a 30 min...

still failing....

help please...

Sounds like you are close… so try this…

Cook it uncovered until the internal hits 175. That is usually around 12 hours give or take. Then double foil and put in maybe 1/2 cup of beef broth instead of covering it. Then start checking for tenderness at 190. Rarely do I have one that is ready at 190. It is usually 195-205 and I have had to take them to 210. The way I check for tenderness is with the temperature probe. You want the probe to go into the flat with almost no resistance. I say it is like putting the probe into a semi-soft stick of butter. It takes a bit to get the feel, but you will see what I talking about.

The point will not be ready at then, so I separate it and put if back on the smoker for another hour. That usually gets it just right.

Also… briskets vary widely in their tenderness and connective tissue. When I was doing competitions I always did 2 briskets. Invariably, one would take a good bit longer than the other. As my mentor used to say… it is done when it is done!!

[Steve]

Sounds like you are close… so try this…

Cook it uncovered until the internal hits 175. That is usually around 12 hours give or take. Then double foil and put in maybe 1/2 cup of beef broth instead of covering it. Then start checking for tenderness at 190. Rarely do I have one that is ready at 190. It is usually 195-205 and I have had to take them to 210. The way I check for tenderness is with the temperature probe. You want the probe to go into the flat with almost no resistance. I say it is like putting the probe into a semi-soft stick of butter. It takes a bit to get the feel, but you will see what I talking about.

The point will not be ready at then, so I separate it and put if back on the smoker for another hour. That usually gets it just right.

Also… briskets vary widely in their tenderness and connective tissue. When I was doing competitions I always did 2 briskets. Invariably, one would take a good bit longer than the other. As my mentor used to say… it is done when it is done!!

Burnt Ends...:dr:dr:dr:dr

I'll be cooking a brisket (or two) in a couple of weeks to celebrate Holly's life and birthday. I've already had people asking if we were going to have burnt ends!

[tupacboy]

Sounds like you are close… so try this…

Cook it uncovered until the internal hits 175. That is usually around 12 hours give or take. Then double foil and put in maybe 1/2 cup of beef broth instead of covering it. Then start checking for tenderness at 190. Rarely do I have one that is ready at 190. It is usually 195-205 and I have had to take them to 210. The way I check for tenderness is with the temperature probe. You want the probe to go into the flat with almost no resistance. I say it is like putting the probe into a semi-soft stick of butter. It takes a bit to get the feel, but you will see what I talking about.

The point will not be ready at then, so I separate it and put if back on the smoker for another hour. That usually gets it just right.

Also… briskets vary widely in their tenderness and connective tissue. When I was doing competitions I always did 2 briskets. Invariably, one would take a good bit longer than the other. As my mentor used to say… it is done when it is done!!

i'll give this a try... thanks! :tu

[Steve]

http://oldchurchbbq.com/sharedpictures/Misc8/Genius.png

[kydsid]

Not if they used that rake last week to clean up after the dog. :D

[Steve]

Not if they used that rake last week to clean up after the dog. :D

Touche'

[Steve]

Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...

http://oldchurchbbq.com/sharedpictures/2014-04-25_Holly's%20BBQ/2014-04-25_Holly's%20BBQ%20001.jpg

[GTsetGO]

going to be doing a brisket tonight.

any good rub recipes out there?

[markem]

any good rub recipes out there?

Here are a few that I've collected. Naturally, I am not using any of those today and just winged one from scratch - the joys of owning a spice grinder. :tu

The names are from the original recipes, not mine

Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas.
Though simple to make, this rub contains what you need to make a
delicious smoked barbecue brisket.

Prep Time: 10 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
Preparation:

Combine all ingredients and mix well. Work into the surface of the brisket,
especially over the exposed meat.
This rub may be stored in an airtight container in a cool, dark place.

----------------------------------------------------------------------------------

Chilpotle Dry Rub

This spice rub has the great flavor of chipotle peppers. Just make sure that
the rub is finely ground before using it.

Prep Time: 15 minutes

Yield: Makes about 1 cup

Ingredients:

2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel

Preparation:

Combine all ingredients in a spice mill or blender and grind until even and fine.
Store in an airtight jar. Will store for about 6 months in the freezer.
Great for brisket, steak, and pork.

----------------------------------------------------------------------------------

Texas-Style Brisket Rub

This southwestern-style rub is a great way to spice up brisket. Remember,
when applying run to a brisket, work the rub into the meat anywhere it is exposed.

Prep Time: 5 minutes

Yield: Makes about 1 cup

Ingredients:

5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder

Preparation:

Mix all the ingredients together and apply a thorough coating to meat.
May be stored for several months in an air tight container in a cool, dark place.

----------------------------------------------------------------------------------

Southwestern Wet Rub for Brisket

This rub should be prepared as a thick paste which will help it stick to any meat.

Prep Time: 10 minutes

Yield: Makes about 3/4 cup

Ingredients:

3 tablespoon brown sugar
2 tablespoon cayenne
2 tablespoons Worcestershire sauce
3 cloves garlic crushed
1 tablespoon paprika
1 tablespoon salt
1 tablespoon Tabasco
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin

Preparation:

Mix all ingredients together. Store in refrigerator in airtight container for up
to two weeks. Multiply this recipe if you wish to use frequently.

----------------------------------------------------------------------------------

The Renowned Mr Brown rub and mop

Southern Succor Rub
1/4 cup fresh ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Southern Sop
2 cups apple cider vinegar
3 tablespoons fresh ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
your favorite southern barbecue sauce (I use Pigman's)
Directions:

1 The night before you plan to barbecue, combine the rub ingredients in a small bowl.
2 Massage the pork well with about half of the rub.
3 Transfer to plastic bag and refrigerate over night.
4 Before you begin to barbecue, remove pork from refrigerator, and let sit
at room temp for 30-45 minutes.
5 Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
6 Stir remaining rub together with the sop ingredients, and 1 cup of water
in a saucepan, and warm the mixture over low heat (you are keeping the
liquid warm during the cooking process to kill any bacteria the tool might pick up from the surface of the food, and to avoid lowering the temperature of the food).
7 Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per
pound, or until it's falling-apart tender.
8 Mop the pork every 1 and 1/2- two hours, or as appropriate for your smoking method.
9 [Ihad a six pound butt which took about 12 hours to cook- when ready,
it was black and burnt looking on the outside, and the internal
temp was almost 180-degrees.
10 Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for
at least 30 minutes.
11 Remove from foil, and roughly chop or'pull' the pork, mixing well the black,
crispy exterior, with the butter-soft interior meat.
12 Add a small portion of your favorite BBQ sauce and mix well- you generally
will need much less than you would think.
13 Place into holding container, cover with foil, and place back into smoker
for 20 or so minutes (this is optional- you can eat right away, if you like).
14 This is so good, a CWB (cheap white bun) would take away from the pure pork pleasure.

----------------------------------------------------------------------------------

[Steve]

[QUOTE=Steve;1955872]Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...

http://oldchurchbbq.com/sharedpictures/2014-04-25_Holly's%20BBQ/2014-04-25_Holly's%20BBQ%20002.jpg

Sometime early this morning, Sorry for the fuzzy picture, I was too... :D

[GTsetGO]

9hrs 47 minutes of smoking on this bad boy. Nice and juicy.

http://i307.photobucket.com/albums/nn286/gtsetgo/food/20140427_064219_zpsvfiqc6we.jpg

[GTsetGO]

thanks mark. some good looking rub recipes there.

[Steve]

Yesterday was a LOT of fun. We had somewhere in the neighborhood of 85-90 people, all of whom had helped us in one way or another over the last few months while Holly was going thru chemo. What a great day to not only celebrate Holly's birth, but also her victory over cancer!

I didn't get any pictures, but several friends covered for me while I was busy serving.

http://oldchurchbbq.com/sharedpictures/2014-04-25_Holly's%20BBQ/2014-04-26_Holly's%20BBQ%20003.jpg

We went thru two 7.5 lb butts and two 15 lb briskets.

[Remo]

Nice Steve :dr

[Smokin Gator]

Nice Steve… those briskets look fantastic!!

[Steve]

Thanks Brent. Briskets are definitely my weak point, but they turned out pretty good. I still need to work on them a little, a bit of fine tuning. I do know I didn't hear any complaints, so they must have passed public scrutiny :)

[CRIMPS]

Steve and Rob, that's looking really good! :tu

[kydsid]

OK that settles it next trip to Florida I'm stopping in Jax to teach Steve how Texans cook brisket. Provided of course he bbqs some other stuff too! And Brent you're invited cause well three cooks is even better. :p :D

[Steve]

OK that settles it next trip to Florida I'm stopping in Jax to teach Steve how Texans cook brisket. Provided of course he bbqs some other stuff too! And Brent you're invited cause well three cooks is even better. :p :D

Brent does the butts, I'll do a hog, and Jason does briskets...WINNING!!!

[kydsid]

Brent does the butts, I'll do a hog, and Jason does briskets...WINNING!!!

Winning our way to a meat coma with that menu:noon

[Steve]

Winning our way to a meat coma with that menu:noon

But what a way to go...!

[357]

Winning our way to a meat coma with that menu:noon

Maybe that's a better title for this thread, The Meat Coma Banter. :r

[markem]

A friend from the east coast, and fellow BGE-er, pointed me to the online BGE recipe book.

http://www.nakedwhiz.com/WiseOneRecipes.pdf

[Chainsaw13]

Gotta slab of Berkshire pork ribs going into the smoker in about an hour.

[big a]

http://i114.photobucket.com/albums/n262/biga0206/imagejpg1_zpsb25fa4b6.jpg (http://s114.photobucket.com/user/biga0206/media/imagejpg1_zpsb25fa4b6.jpg.html)
Picked this monster up from my uncle after he modified it up and used it 2 time. Testing it out with some chicken and pork loin for this weeks dinners.

[Chainsaw13]

Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat.

Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs.

[kydsid]

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

[big a]

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

[big a]

http://i114.photobucket.com/albums/n262/biga0206/imagejpg1_zpsd1f63d61.jpg (http://s114.photobucket.com/user/biga0206/media/imagejpg1_zpsd1f63d61.jpg.html)

Look ok?

[Steve]

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

Gotta love revers flow cookers!!!

:banger

[Chainsaw13]

Huh, learn something new every day. Thanks for the 411 on reverse flow.

[MrClean]

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

[MarkinAZ]

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

...:tu

[MrClean]

Brisket turned out ok, the family loved it so that's all that matters
http://i1290.photobucket.com/albums/b533/Mr_Clean69/20140511_162749_zpsh45lq2lu.jpg (http://s1290.photobucket.com/user/Mr_Clean69/media/20140511_162749_zpsh45lq2lu.jpg.html)

Ribs were better
http://i1290.photobucket.com/albums/b533/Mr_Clean69/20140511_175439_zpspwswidrx.jpg (http://s1290.photobucket.com/user/Mr_Clean69/media/20140511_175439_zpspwswidrx.jpg.html)

[Stevez]

Those look fantastic Jeff. My mouth is watering uncontrollably.

[Chainsaw13]

Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas?

[CRIMPS]

Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

http://i1139.photobucket.com/albums/n545/CRIMPS/Mobile%20Uploads/2014-05/20140518_194326.jpg (http://s1139.photobucket.com/user/CRIMPS/media/Mobile%20Uploads/2014-05/20140518_194326.jpg.html)

[jjirons69]

3.5 hours at 250-260F.

http://i160.photobucket.com/albums/t178/jjirons69/P1060134_zps87d605d6.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1060135_zps3269d97c.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1060137_zps01480ebe.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1060138_zps219a376e.jpg

[Porch Dweller]

I did some baby backs but neglected to take pictures.

[markem]

Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus

[jimdandy]

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

[OLS]

I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'

[mosesbotbol]

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

I would recommend going as light as possible on smoke and avoid heavy seasoning. You want the beef to do the talking, not the smoke and spice.

[jimdandy]

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

[mosesbotbol]

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

That has to be the same or the collagen won't break down. It may take a little sooner.

[Steve]

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

Like Moses said, I would probably ease off my rub a little bit and I would watch my internal temps a little closer, but other than that I would treat ti the same as any other brisket I cooked.

[kydsid]

About to throw this brisket on for an overnight cook. Hopefully ready for the guests and BBQ at 1 tomorrow. If you're hungry and can make it its BYOC! Bring Your Own Chair :D

https://farm3.staticflickr.com/2897/14239758726_b51f70f20b_z.jpg (https://flic.kr/p/nGjuau)IMG_20140524_164807 (https://flic.kr/p/nGjuau) by kydsid (https://www.flickr.com/people/7296536@N03/), on Flickr

[MarkinAZ]

Nice looking brisket Jason. I have two Tri Tips going on the Weber tomorrow. Some Worcestershire sauce and home made rub will go on just before being placed on the grill. Enjoy that brisket:tu

You baby sitting it tonight?

[Mattso3000]

Nice Mark...trying my first ever Tri Tip tomorrow morning.

[kydsid]

You baby sitting it tonight?

Nope. Those days are over. Gonna go to bed and let the big green egg do its thing. I'll put a thermoter in it around 7 am and see where I need to go. Hopefully its done early so I can cooler it while I do some chicken, sausage and burnt ends.

Speaking of burnt ends, one of these days I need to get Brents recipe for them as his are amazing.

[MarkinAZ]

Nice Mark...trying my first ever Tri Tip tomorrow morning.

Good deal. Smoking or grilling it?

[MarkinAZ]

Speaking of burnt ends, one of these days I need to get Brents recipe for them as his are amazing...

:D...I'm sure he's just a PM away Jason.

[Mattso3000]

Good deal. Smoking or grilling it?

Going on the smoker for lunch. Finally have some decent weather up here to sit outside and watch the smoker do its thing.:banger

[MarkinAZ]

Going on the smoker for lunch. Finally have some decent weather up here to sit outside and watch the smoker do its thing.:banger

Great! May I suggest pulling your tri tip when it reaches an internal temp of 155*. It should be a nice and juicy medium to medium rare. I've been smoking mine at a temp of 210* to 225*...

[Mattso3000]

I'll have 2 on and was planning on 160 for one and 170 on the other...wife likes it a little more done. I'll pull the first off at 155 and give it a try. Thanks for the advice!

[markem]

Wow! Looks like lots of people have the same idea for this weekend. Hope that everyone gets a perfect result. Put a 12 lb brisket flat on the smoker a couple hours ago. Should be ready around 3 pm in time for the hungry cigar hordes. Thanks for all your advice, Jason!

[kydsid]

Thanks for all your advice, Jason!

Lord I hope it was good advice. :r



And well because since when do you BBQ a brisket all by itself I added some kids to the pool. :D

https://farm3.staticflickr.com/2932/14078983119_96fa8d93df_z.jpg

[CRIMPS]

That looks fantastic, Jason.

Going to head to the store to pick up some meat of my own :)

A few whole chickens and... probably ribs again. I don't think I will have time to do anything more time consuming than that.

[Mattso3000]

Switched to dinner on the Tri Tips... and threw in a chicken just for the fun of it. I'll post some picks when done.

[MarkinAZ]

Due to time, grilled both Tri Tips this afternoon with a few chunks of Mesquite wood. Before:

http://i250.photobucket.com/albums/gg271/markinca1953/Picture002_zps1c501fb0.jpg

After:

http://i250.photobucket.com/albums/gg271/markinca1953/Picture008_zps984febcd.jpg

...and along with a tossed green salad, it was :dr

[LasciviousXXX]

That looks GREAT Mark!

[Mattso3000]

Looks great Mark! Tri Tips turned out great here. Didn't get any pics as chaos ensued as they were getting done...cable box went out and you would have thought the world was coming to an end the way my wife reacted. :D

[MarkinAZ]

Thanks Tyr and Matt...

Tri Tips turned out great here. Didn't get any pics as chaos ensued as they were getting done...cable box went out and you would have thought the world was coming to an end the way my wife reacted. :D

:tu on the Tri Tip.


:D...heaven forbid there's no TV for a day;)

[jonumberone]

I've wanted to try a duck for years. Finally got around to doing it.
Smoked over orange wood.
I had some extra room so I threw on 2 chicken halves.
The duck was delicious, but I didn't get enough fat rendered out of the skin.
The chicken was probably the best I've ever made!!!!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/EF2A073E-E59D-4845-BE14-4B4FEE09398A_zpse2p691os.jpg

[MarkinAZ]

How long and at what temp are you to smoke a duck approximately Dom? (that is, to render more fat out of the duck)...

[Chainsaw13]

Did two pork butts yesterday on my old offset smoker. It's now out at my friends cottage. Probably some of the best pork I've done. Amazing smoke ring, nice flavor from the maple and hickory used. The pic is from the second one I pulled after we ate part of the first. By that point my hands were hurting from all the hot meat, thus the coarser pieces. Gonna be dinner tonight.

I wish I could find tri-tip around me. Really want to try one.

[jonumberone]

Did my first ever Tri Tip.
Been looking for tri tip and a packer brisket forever.
Finally found both, this week, in the same place.
I'm hoping to do the brisket this weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/928DB7D2-CC55-4FBD-938A-55B84C7D164A_zpsd30wqrq8.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9DADC769-5169-4C3E-9BF2-6F246DF578D9_zps3ib1fpgn.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/63308459-F809-42A3-922E-40A634986A58_zpssevlogyy.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/83CC7302-C950-4B3F-AAA5-E7A9ABF17767_zpsmhsepljb.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/B1DDE961-BE88-48A2-93BA-281089000445_zps5ktzbjhw.jpg

[Porch Dweller]

:dr That looks soooooo tasty!!! :dr

[Stevez]

Dom, that looks fantastic. Gotta try that soon.

[Steve]

Looks awesome Dom!

:dr:dr

[CRIMPS]

Whoa, Dom. That looks incredible. How long did you end up smoking that and for how long if I may ask?

Drum smokers for the win!!!

[MarkinAZ]

Delicious looking meat Bob and Dom. Congratulations on locating some Tri Tip Dom:tu

[GTsetGO]

did this this past weekend. 13.31 lbs

as big as a cookie sheet

http://i307.photobucket.com/albums/nn286/gtsetgo/food/20140525_205117_zpshqqll7yc.jpg


rubbed up all nice and good

http://i307.photobucket.com/albums/nn286/gtsetgo/food/20140525_205508_zpscbhhcphd.jpg


ready to pull off and snack on.

http://i307.photobucket.com/albums/nn286/gtsetgo/food/image-2014-05-26-06-45-48_zpscu1olzd7.jpg

[raymondr]

Wow, I'm droolin' over these pictures... The only smoker I have access to is the one here at work (cheese factory) where we smoke our Mozzarella and Cheddar. Pretty sure someone's tried to do meat in there before, but I think it's some sort of violation now, LOL.

I think an early lunch break is in order, just wish there was a BBQ joint around these parts!

[jonumberone]

Did my first packer brisket over the weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/6DA36764-B36E-4402-A3D8-8359FAFB79BC_zpsqxr8ot3o.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/2335B7B2-5EF6-4B4A-9C8B-9E4CBA58FAAD_zpsg8mgccay.jpg


http://i867.photobucket.com/albums/ab234/jonumberone/Food/24D336DD-3149-43CC-912A-52802565ED4E_zpsv1qodbey.jpg

It was by far the moistest brisket I ever made.
I let it rest a bit too long, so I'll work on that.
All in all very happy with the results.
The best compliment was that nobody who ate it added any BBQ sauce to it.
All said it didn't need any. :tu

[Steve]

Looks awesome Dom!!!

[jonumberone]

Took some of the leftover brisket, diced onion, and some of the smoked cheddar I got from Adam, and made a BBQ pizza.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3BD4FE9B-371A-476F-ABDD-5F3261A0B56D_zpsfr2qvcq1.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/8B46C117-A3EE-4689-8074-0113334A0E5E_zpsbysiw2xl.jpg

[MarkinAZ]

Great looking brisket that you turned out Dom, and creative use of the left-overs too:tu That's a mighty fine looking pizza:dr

[Mattso3000]

That pizza...wow. Great work on the brisket and the leftovers, Dom.

[Smokin Gator]

Nice work Dom… that brisket looked really nice!!

[jonumberone]

Thanks guys! :tu

[bonjing]

Hey Dom, you got room for a house guest? I'll stay out of your humidors, pay rent; just feed me :dr

[pnoon]

Hey Dom, you got room for a house guest? I'll stay out of your humidors, pay rent; just feed me :dr

It'd be cheaper for him to give you access to his cigars.
;s

[Steve]

It'd be cheaper for him to give you access to his cigars.
;s

:hy

[bonjing]

It'd be cheaper for him to give you access to his cigars.
;s

:r :gary :r

[EricF]

Wanted to try something different tonight, so we picked up a small Bison Bottom round. I brined it in a combo of dark beer, garlic, onion, salt,pepper and some cayenne pepper.
http://i1027.photobucket.com/albums/y335/Fechter/20140607_214737_zps170fc399.jpg (http://s1027.photobucket.com/user/Fechter/media/20140607_214737_zps170fc399.jpg.html)
This is after about 18hrs in the brine.
http://i1027.photobucket.com/albums/y335/Fechter/20140608_155712_zpsc7cc2e9a.jpg (http://s1027.photobucket.com/user/Fechter/media/20140608_155712_zpsc7cc2e9a.jpg.html)
After about 2/2.5hrs in the Traeger, it looked delicious!
http://i1027.photobucket.com/albums/y335/Fechter/20140608_191259_zpsb0c76f2c.jpg (http://s1027.photobucket.com/user/Fechter/media/20140608_191259_zpsb0c76f2c.jpg.html)

Not too bad for my first cook with bison. :dr

[pnoon]

Looks delicious, Eric.

I've got a whole chicken I butterflied, rubbed with olive oil and fresh rosemary and fresh sage. Roasted potatoes the same way and zucchini with a little salt and pepper.

Dinner is in 15 minutes.

[mahtofire14]

Looks darn good Eric. Did it taste a good as it looks?

[Old Sailor]

sorry no pic :sh ;s

yesterday I did a beef roast, potatoes and carrots on my WSM...........fantastic!!

place all above in aluminuim roast pan, add 1/2 package of ranch and Italian dressing mix; 1 pkg of gravey and 1 cup water. Smoke over applewood for 2 hrs, then cover with foil and go another 6 hrs. mmmmmmmmm

[jonumberone]

For Father's Day, I had my parents and grandmother over.
Some might think I made too much food for 6 people, but I think it was just about right. :D

Started off with some sausage and pepper heroes.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/347D4FBC-2C66-4DF6-AD66-985CFA0EE43F_zps6hec78hu.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/740F1166-1560-495D-86DD-CB2C5DABD871_zpsnhkbcokl.jpg

Next moved on to some chicken and tri-tip.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/907EF8ED-D355-474F-A903-735B1D5ECB3F_zpsqyawgvmz.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/34379D7C-CE5F-4F7B-8FE8-9953D5CF88C3_zpsdnnbgioz.jpg

[jonumberone]

Finished up with a Crown Roast for dinner.
stuffed with my Andouille Cornbread stuffing.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3B0A6E00-5A95-4184-9E6B-7EE0154805DB_zpszfljxiwo.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/C06B5A83-4BC6-49A3-A95E-B9F1F3BA52ED_zps8rim1clo.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9B187265-F294-402E-815C-C44171CBEC7C_zpshsurlzni.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/FE9DB115-8DC1-47C5-AEE7-08F68706DF2C_zpsgyayojdu.jpg

[Porch Dweller]

Damn, my stomach's growling at those pictures!!!

[T.G]

Awesome work Dom. Even the plating looks fantastic.


How do you like the meat hooks and how well do they work out for you? I'm debating about adding them to one of my setups.

[CRIMPS]

Very impressive, Dom. Well done. :tu

[jonumberone]

Thanks for the kind words guys.

Adam, the meat hooks are working quite well for me.
I really love how they boost capacity.
This coming weekend I plan on having a dozen half chickens on the cooker.
The Pit Barrel is only a 30 gallon drum.
The only things I worry about hanging is ribs, but everything I've read says they won't fall or burn.
It is quickly becoming my favorite cooker.

[OLS]

I would say that based on Dom's post, the economy has fully recovered. Or he found a drug-dealer's wallet
on the ground outside of the grocery store.

[T.G]

Thanks for the kind words guys.

Adam, the meat hooks are working quite well for me.
I really love how they boost capacity.
This coming weekend I plan on having a dozen half chickens on the cooker.
The Pit Barrel is only a 30 gallon drum.
The only things I worry about hanging is ribs, but everything I've read says they won't fall or burn.
It is quickly becoming my favorite cooker.

Thanks. Yeah, potentially having meat fall off of them on some longer cooks was a concern for me. Thinking maybe I'll add them to one of my drums.

I thought that drum looked a little small but wasn't sure.

What's the diameter on the rebar? Like 5/8?

[jonumberone]

5/8 is correct.

[jonumberone]

Found a drug dealers wallet on the ground outside the grocery store so I ran in and grabbed a chuck roll. ;)
Prepped some chuckies for a smoke tomorrow.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/E933D431-E13B-4D2F-8BBD-73E9AB5D4817_zpspebp2uih.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/E0180CE0-69E9-4C26-AB3F-98A396574A1B_zpstdhx4cvm.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/B094E61F-8E1B-45BE-A2B0-29075A0E73CD_zps2vaxkq2t.jpg

[jonumberone]

Had some room so I threw a ham shank on with the chuckies.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/07D3E26F-CF90-4A3A-AE3D-00518FBC73FE_zpsvtm3hnfp.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/8B5CC567-4AEF-447E-ADF6-DD90669DDF52_zpsgaqim2yb.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/08C76406-689F-41BC-83CB-52120B82A8D0_zpsew0fihij.jpg

I also did some chickens.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/28EAC13F-035E-40B2-81E5-02A32347A63E_zpsvcagmwka.jpg

[Chainsaw13]

Jeesus Dom, you're on a roll!

[shade]

Gotta get to Dom's house!! Awesome cooks, Dom.

Mundane shrimp, steak, and scallop kebabs around these parts.

[357]

Looks like Dom's making good use of that charcoal he got on sale. :dr

[pektel]

Jamaican Jerk chicken drumsticks:

Before:

http://i161.photobucket.com/albums/t228/pektel/before1-2.jpg (http://s161.photobucket.com/user/pektel/media/before1-2.jpg.html)

During:

http://i161.photobucket.com/albums/t228/pektel/during1.jpg (http://s161.photobucket.com/user/pektel/media/during1.jpg.html)

Plated:

http://i161.photobucket.com/albums/t228/pektel/after1-2.jpg (http://s161.photobucket.com/user/pektel/media/after1-2.jpg.html)

[Stevez]

Peter that looks fantastic. Thanks for sharing.

[jonumberone]

Threw a bunch of different things on yesterday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3E567FA0-BB39-4370-AFE7-914195D7C1EC_zpsvuju2amk.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/A67794CD-65D2-4EA1-AC8E-FE02F5CB9611_zpsgefmultl.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5F0B75BC-3399-4F23-967C-A67F2D827A48_zps3lap5bpt.jpg

[pektel]

Peter that looks fantastic. Thanks for sharing.

Thanks! They were amazing. Just wish there was a way to source pimento wood here to make it more authentic.

[pektel]

Holy crap, Dom. That's quite the spread! I love the gratuitous use of bacon. :tu

[jonumberone]

Holy crap, Dom. That's quite the spread! I love the gratuitous use of bacon. :tu

Thanks, Peter! :tu

8 lb tip roast just hit the Pit Barrel.

Keeping it simple.
Seasoned with salt and pepper, and no flavoring wood added to the charcoal.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/2A950AD5-FA2B-4E33-8CC9-4B4A32FC2F81_zpsy7fpxohg.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/8E88B6B8-5285-41F0-AA57-79973CBC68C1_zpsdb30ywt6.jpg

[jonumberone]

Pulled the roast beef and made some sandwiches.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/327D9E0D-D57C-4236-8660-7FD7ED504923_zpsiulfzrla.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/199B8BEF-BD62-4115-8C80-8CCD5043BBE9_zpsoafwyxvx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/907996D9-39E9-4960-AD78-33059D909776_zpsg9ustm3n.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5D6F8557-360A-4E02-8C75-8567A2EBD315_zpsopqr46vy.jpg

So tasty!!!

[Chainsaw13]

Dom! :dr :dr

[Old Sailor]

:banger:banger

[jonumberone]

After the roastbeef came off, I added some Mesquite wood to the pit, and threw on a couple of racks of beef ribs.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/184D375A-F90A-4225-B01C-039C32096AAE_zpsaocejaeo.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/537F6009-EA4A-4618-A5ED-7E75020CBA91_zpstvdzzzyo.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/F829A4E6-9EF9-4254-BAA1-18A6406AFCD2_zpscj3rmjtr.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/E908E05C-A934-4814-9FAF-AC190DA7FC99_zpscffsaudc.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/EB94004A-C967-46E0-99E4-C5BF53B59570_zpsf5am3s3j.jpg

[pektel]

Beef ribs with actual MEAT on them? Lucky man. All I can find around here are shiners.

[Smokin Gator]

Dom… I think I might have a position for you in November!!!! Killer looking' eats!!!

[Porch Dweller]

Some chicken thighs finishing up smoking on the Weber Kettle.

I've been wanting to get a Weber Smokey Mountain for years and today I got off my ass and ordered one. Now the hard part: waiting for it to get here.

https://farm3.staticflickr.com/2915/14535572644_2d5fb4eca0_c.jpg

[357]

Dom,

What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.

BTW great pics thanks for sharing.

[Chainsaw13]

Dom,

What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.

BTW great pics thanks for sharing.

Do you have an electric knife Mike? That would work well for cutting slices.

[jonumberone]

Dom,

What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.

BTW great pics thanks for sharing.

Mike, I pulled it at an IT of 125, and let it rest for 20 min.
I might not have been in the thickest part as the center was a touch rare.
That wasn't a problem for me and my wife, but if I was cooking for others I would say it needed a bit more.
This was a trial run, and next time I'm going to take it to 130 or pull it at 125 and let it rest wrapped up until it hits 130 depending on how much time I have.
I also will let it sit out for a bit longer before it hits the barrel.
It was real tender, until I got to the rarer parts.
Hoping a few extra degrees and a bit more rest will cure all the ills.

As for cutting thin, I just used a sharp knife and tried to shave it,
I wasn't trying to get whole slices as there was no presentation. Meat went from the cutting board right to the bread.
If I only got 1/4 a slice, as long as it was thin, I was ok with that.
I also didn't slice the whole thing.
I only cut what I was using.
When we went back for seconds, I cut some more.

Hope this helps. :tu

[357]

It sure does help. Thanks and if you get to round 2 before I post my round 1, give us another update.

I'm going to try and get some picks of my brisket I plan on smoking Sat.

Thanks again!

[OLS]

Is there nothing that man won't stick a toothpick in?

[pektel]

Nope. He'll stick his toothpick between two rocks if he knew there was a snake.on the other side.

[CRIMPS]

Isn't it funny what you can learn, here, in the Asylum? Slow clap, Dom. Slow Clap.

[357]

Do you have an electric knife Mike? That would work well for cutting slices.

Yeah I have one. That's definitely the plan unless a commercial grade meat slicer magically appears on my doorstep in the near future.

Trying to get over to Restaurant Depot to get my brisket. You have to have a business license to register, but membership is free. I've read posts that ANY business license will do, including those unrelated to food. My wife has her cupcake / wedding cake business licensed so I just need to register it.

They (RD) has amazing prices on meat and other food stuff. Check them out.

http://www.restaurantdepot.com/

Click "View monthly flyer for my location" on the right, pick the store near you, and see the prices as advertised. I've read they have higher grade meat than most grocers/warehouse stores. Plus they are $0.50/$1.00 per pound cheaper on brisket despite the higher grade.

[Chainsaw13]

Yea Mike, a friend of mine who runs a local sausage company has told me to just say I'm working for him.

[357]

Yea Mike, a friend of mine who runs a local sausage company has told me to just say I'm working for him.

Nice. Another plan while my in-laws are in town is to take them to Eastern Market. I've only been once, when met you there to pickup that coolidor. My wife has been wanting to go for some time. Do you know if they will be open for normal Sat stuff on 7/5?

[357]

Just picked this up from Restaurant Depot. Choice grade full packer brisket for $3.59/lb. If you buy 40 lbs or more it drops to $3.29/lb. You need a business license to register for free membership. Not bad given the deals.

http://img.photobucket.com/albums/v139/357magnum/BBQ/0703141230.jpg

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point. I really want to try my hand at burnt ends so the I want to re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours, per what I've read here: http://www.virtualweberbullet.com/burntends.html

My in-laws are in town and were raised on brisket flats cooked in the oven in a covered cassarole dish. It's fall apart tender but not my favorite way to eat brisket. I'm aiming for sliceable but nearly pullable tender and very moist; hence the finish in the foil/pan.

If any of you brisket vets wants to offer any suggestions please let me know. This is only my second brisket. I'll check back as soon as I can. My wife wants this ready for an early dinner or late lunch tomorrow. Given the weight of the meat I already realize that isn't likely to happen so I was kicking around the idea of higher cook temps maybe up to 275.

[357]

More info/questions on this smoke...
http://www.smokingmeatforums.com/t/165731/first-packer-brisket-questions-on-burnt-ends

[GreekGodX]

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point. I really want to try my hand at burnt ends so the I want to re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours, per what I've read here: http://www.virtualweberbullet.com/burntends.html

My in-laws are in town and were raised on brisket flats cooked in the oven in a covered cassarole dish. It's fall apart tender but not my favorite way to eat brisket. I'm aiming for sliceable but nearly pullable tender and very moist; hence the finish in the foil/pan.

If any of you brisket vets wants to offer any suggestions please let me know. This is only my second brisket. I'll check back as soon as I can. My wife wants this ready for an early dinner or late lunch tomorrow. Given the weight of the meat I already realize that isn't likely to happen so I was kicking around the idea of higher cook temps maybe up to 275.

I smoked a brisket on Father's day. The key is going to be not to take it off until you can put in and take out a temperature probe like it is butter. I had mine internal temperature at 205 for over 1.5 hrs before it was tender enough. Make sure it gets enough time to rest after the cook too.

[Chainsaw13]

I ended up with the Angus brisket Mike, from RD. $3.89/lb. Hard to beat.

[357]

I ended up with the Angus brisket Mike, from RD. $3.89/lb. Hard to beat.

Mine didn't say angus on the printed label but when I flipped it over the pastic said USDA Choice and it also said Certified Black Angus. :sh

I think we're both in for some good eats. I've taken a few pics and I'll post them later. I ended up starting it tonight as my wife made plans for us for tomorrow evening. Need brisket ready for lunch instead.

[mosesbotbol]

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point.

I would put in a pan at 185+ and just finish/bathe it in the sauce till 200.

[Porch Dweller]

I received my Smokey Mountain yesterday...WOOHOO! I wanted to give it an initial "seasoning" smoke so I picked something fatty: chicken wings. Here they are after about an hour -

https://farm4.staticflickr.com/3869/14567577756_00f7604d3b_c.jpg

[pnoon]

What time is dinner?
:dr

[Porch Dweller]

10 minutes, Peter; got yourself a rocket car? :)

Here they are right before coming off, with a spicy honey-BBQ glaze I threw together:

https://farm4.staticflickr.com/3924/14588960214_121942e3e4_c.jpg

[Chainsaw13]

Here's the brisket I did Friday. Never got a pic of the burnt ends, the pan never made it off the grill. :D

Took to 205 IT. Next time I'll go to only 200. The point was too tender, making it hard to cut for burnt ends.

[mosesbotbol]

Man, that brisket is making my hungry!

[GTsetGO]

Just picked this up from Restaurant Depot. Choice grade full packer brisket for $3.59/lb. If you buy 40 lbs or more it drops to $3.29/lb. You need a business license to register for free membership. Not bad given the deals.

http://img.photobucket.com/albums/v139/357magnum/BBQ/0703141230.jpg

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point. I really want to try my hand at burnt ends so the I want to re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours, per what I've read here: http://www.virtualweberbullet.com/burntends.html

My in-laws are in town and were raised on brisket flats cooked in the oven in a covered cassarole dish. It's fall apart tender but not my favorite way to eat brisket. I'm aiming for sliceable but nearly pullable tender and very moist; hence the finish in the foil/pan.

If any of you brisket vets wants to offer any suggestions please let me know. This is only my second brisket. I'll check back as soon as I can. My wife wants this ready for an early dinner or late lunch tomorrow. Given the weight of the meat I already realize that isn't likely to happen so I was kicking around the idea of higher cook temps maybe up to 275.

love the rest depot. I get all my meat at the one here in Va Beach.

[357]

I smoked a brisket on Father's day. The key is going to be not to take it off until you can put in and take out a temperature probe like it is butter. I had mine internal temperature at 205 for over 1.5 hrs before it was tender enough. Make sure it gets enough time to rest after the cook too.

Somehow I missed this post and failed to heed its advice.

Here's the packer trimmed up. As you can see my knife work needs some work.
http://img.photobucket.com/albums/v139/357magnum/BBQ/0703142133.jpg
http://img.photobucket.com/albums/v139/357magnum/BBQ/0703142136.jpg

All rubbed up and put onto the smoker
http://img.photobucket.com/albums/v139/357magnum/BBQ/0703142317.jpg

Removed and ready for a rest:
http://img.photobucket.com/albums/v139/357magnum/BBQ/0704140622.jpg

The flat sliced up:
http://img.photobucket.com/albums/v139/357magnum/BBQ/0704141142.jpg

[357]

And...the point being cubed up. The point got smoked 4 hours longer than the flat. I let both rest, separated them, put the flat back in the cooler to rest, reseasoned the point (where cut from the flat), and back onto the smoke it went.
http://img.photobucket.com/albums/v139/357magnum/BBQ/0704141105.jpg

Here's the burnt ends drizzled in the drippings and sauce used in the foil/pan/crutch.
http://img.photobucket.com/albums/v139/357magnum/BBQ/0704141116.jpg

Last but not least is our improvised outdoor spread for Independence Day lunch:
http://img.photobucket.com/albums/v139/357magnum/BBQ/0704141239.jpg

[357]

To Christos's advice: The IT read 203 when I pulled the full brisket off and rested it. I did NOT test for tenderness. The flat was juicy and tasty but not quite as tender as I'd like. Don't get me wrong, every bite was eaten but, the crowd favored the burnt ends as they were more tender and more flavorful with the crispy bark they had. Next time I may not crutch the brisket or I may even try to to a wet to dry method to get better bark. But, I WILL test for tenderness once IT target is reached.

To the burnt ends: I've read a number of ways to "do" them. All I did was double smoke the point, cube it, and drizzle a little sauce on it. I read some people fry it in trimmed fat after, and/or cook it in a pan with sauce to carmelize it a bit. I did none of these and it tasted great. Any preferences/tips here?

One more question: I notice many of your briskets have a perfect 360 degree smoke ring. Mine did not. Do you flip your brisket at some point while cooking? I read mixed suggestions for/against. Given that, I did not flip and cooked fat cap up.

[Chainsaw13]

Mike, i didn't flip my brisket. Only the flat end that wasn't covered by the point got a smoke ring all the way around. The rest only had the smoke ring on the bottom.

[Chainsaw13]

BTW, yours looks really good. Nice job. :tu

[357]

Thanks Bob. I appreciate the compliment from someone who's been smoking meat quite a bit longer than I have. Also, that makes sense about the smoke ring.

[Porch Dweller]

My first attempt at baby backs on the new Weber just went on.

https://farm3.staticflickr.com/2911/14626842814_bbfb9d6ff6_c.jpg

[Porch Dweller]

...and finished, one sauced and one not. Had to contend with a big storm front that came through that was unexpected as I foolishly trusted the weather forecast.

https://farm6.staticflickr.com/5556/14607804376_686540484a_c.jpg

[Steve]

Looks tasty to me!

[Chainsaw13]

Pig heart pastrami getting the smoke treatment.

[jonumberone]

I took my smoker on vacation with me.
Did a second attempt at roast beef sandwiches.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9F43ADD2-FCA0-4991-8634-6AF7E48E66A2_zps5tpxfi8g.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/0BFDC988-1014-4904-8E3B-20C04B76FF09_zpsrl8w8kg7.jpg

I tried using an electric knife but found it difficult to get thin slices with it.
Also, I had to switch the direction in which I was slicing about midway through.
The grain pattern sort of swirled, and changing direction really helped with the tenderness.
I didn't notice the change the first time around so it may have been specific to this piece, but I will be more mindful in the future.

I had brought some ribs up to cook as well. Never got to them, so before I finished unloading the truck, I fired up the Pit Barrell.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/CFE31933-DAF0-4B7A-8D37-16968DB6D375_zpsaljxeipm.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/635FD9AD-66EA-4933-9F7E-2315125F3055_zpsaymz1nkm.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/66EC50C6-4336-4244-B508-A5AA6ED34C57_zpsyaw1safu.jpg

[357]

That smoked roast beef looks killer Dom. The ribs don't look to bad either. :dr

I did a 9 lb picnic roast for my son's 1st birthday party. There wasn't a bite left over. I didn't get any pics as I was way to busy with other things. Trying to figure out what my next meat purchase to be. I need to check RD flyer. ;)

[357]

BTW, according to the RD flyer, on the last page, there is a new location coming to Rochester NY.

http://www.restaurantdepot.com/BranchFlyers/july14_ohio_valley.pdf

[GreekGodX]

I tried using an electric knife but found it difficult to get thin slices with it.
Also, I had to switch the direction in which I was slicing about midway through.
The grain pattern sort of swirled, and changing direction really helped with the tenderness.
I didn't notice the change the first time around so it may have been specific to this piece, but I will be more mindful in the future.

I had brought some ribs up to cook as well. Never got to them, so before I finished unloading the truck, I fired up the Pit Barrell.


Someone needs a electric meat slicer :D

[cort]

Well Dom, I've been looking at that Pit Barrell Cooker for about 3 weeks now but keeping getting cold feet. You're last few posts have me sold. I will tell Noah to send you a commission check. Great looking Q, Bro.

[jonumberone]

Someone needs a electric meat slicer :D

Have you been looking at my Amazon history again? :tf:tf

Well Dom, I've been looking at that Pit Barrell Cooker for about 3 weeks now but keeping getting cold feet. You're last few posts have me sold. I will tell Noah to send you a commission check. Great looking Q, Bro.

You will love it, Bro!
It really is as simple as they claim.
So far, all the cooks have been great.
Enjoy!

[Porch Dweller]

Some baby backs. You can barely make it out but there's a pan of beans on the lower shelf getting a little rib love dripped down into them.

https://farm3.staticflickr.com/2906/14572483730_68d19bb911_c.jpg

[MarkinAZ]

Nothing wrong with a little love in the beans James! Looks delicious:dr

What type of wood are you using today?

[pnoon]

Prepped the bird yesterday.
http://www.seriouseats.com/recipes/2014/07/whole-spicy-smoked-roast-chicken-from-pitt-cue.html?ref=box_latest

http://www.seriouseats.com/recipes/assets_c/2014/07/20140711-pitt-cue-cookbook-smoked-roast-chicken-paul-winch-furness-garrett-ziegler-thumb-625xauto-407537.jpg

[MarkinAZ]

Oh thanks Peter, another recipe forum;) Hope your bird turns out well!

[Porch Dweller]

Nothing wrong with a little love in the beans James! Looks delicious:dr

What type of wood are you using today?

Apple + one chunk of hickory.

[GTsetGO]

any good rub recommendations out there for briskett? I have one that i like, but the misses isn't a fan.

want to try some newer ones.

[pnoon]

any good rub recommendations out there for briskett? I have one that i like, but the misses isn't a fan.

want to try some newer ones.

Have you tried Memphis Dust from www.amazingribs.com?

[GTsetGO]

Have you tried Memphis Dust from www.amazingribs.com?

i have not. but i have heard good things about it. might have to mix some up the next time.

[jonumberone]

I had a chance to cook a pig this past weekend.
Came out stellar!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/95F13C48-310B-40EC-99DA-D4140E4295FC_zpscymx1ksx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/A273B3D6-FA83-400B-9D86-17FCBC579A28_zpsvazvvpit.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/246836BD-94BC-4E9F-A283-1B40924806B8_zpsgw0lvqeg.jpg

[OLS]

Sheesh, what a meal!

[Porch Dweller]

:tu Dom!!!

[azar]

I had a chance to cook a pig this past weekend.
Came out stellar!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/95F13C48-310B-40EC-99DA-D4140E4295FC_zpscymx1ksx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/A273B3D6-FA83-400B-9D86-17FCBC579A28_zpsvazvvpit.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/246836BD-94BC-4E9F-A283-1B40924806B8_zpsgw0lvqeg.jpg

Any left overs? If so we will be over!:dr:dr

[Steve]

I had a chance to cook a pig this past weekend.
Came out stellar!

Outstanding Dom!

[jonumberone]

Thanks, fellas!

Did a turkey breast yesterday.
Was expecting it to be a bit dry since I forgot to drop it in a brine but it turned out to be very moist.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/68537507-7121-4C05-8250-2C90DDA59127_zps0xkiivcs.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7C9B5737-8605-4E62-BC61-E04911C7DE29_zpsv4jxki9e.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/1EA8F2BA-42C4-4BDC-A2E4-18AD3D4E6C9F_zpseajg7js2.jpg

Since the pit was already lit, I threw a meatloaf on as well.
The little taste I had after it was done has me watching the clock, waiting for lunch to roll around.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/EE10CBA1-526E-421A-ACD5-EAA68D7DBC04_zpsckw70o7a.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3BB74013-E4CF-4D92-AF1F-1234538280FB_zpsdx170ubr.jpg

[Old Sailor]

Saturday did a roast beef, potatoes and carrots.



http://i145.photobucket.com/albums/r221/oldsailor2006/20140727_122535.jpg (http://s145.photobucket.com/user/oldsailor2006/media/20140727_122535.jpg.html)

[jonumberone]

I got a new meat slicer, so I had to try it out.
Opted for a roast beef on the Pit Barrel.
This time I smoked it over some mesquite wood.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7AC5A621-4B01-43CA-BDC5-BCF0EA41131A_zpsepidt9pb.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3A66B7FC-0BC7-4E21-B726-2323DD07E256_zpso0pj39pd.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/4DBCB6DF-7642-4BEC-B8D9-86E00EB90F6E_zpslm8mbdzc.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5B5F61EA-2732-4E79-AA14-7A8EE08BD1B6_zpsb0xwa2ia.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/AE40B7E2-34BC-467E-A0B5-D4B6A17C0C57_zpsr2ga6zal.jpg

[Chainsaw13]

Nom...nom...nom :dr

Looking good Dom!

[jonumberone]

Did a bacon wrapped chicken meatloaf and a naked fatty.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/A0AE35BF-1938-4279-A4CD-2C4847FA651C_zpsw15mfdus.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/13AF7F78-0D63-4CB7-9AA6-CA3031520D1F_zpsewstuysd.jpg

[357]

Naked fatties need love too.

BTW, love the pics Dom.

I finished a batch of BBQ sauce and canned (Ball Mason) the bulk of it. It'll be offered along with PP at Shack. I'm smoking 3 picnic roasts totaling about 30 lbs for Friday's dinner. I'll try to get some pics but it's likely going to be an overnight situation and sleep tends to trump my picture taking motivation.

[Smokin Gator]

Looks killer Dom. Don't ya love the taste of the product that comes off a drum smoker?

[jonumberone]

Looks killer Dom. Don't ya love the taste of the product that comes off a drum smoker?

So far the Pit Barrel Cooker hasn't disappointed!
I still haven't tried a pulled pork on it.
Might have to give that a go soon.

[357]

Smoking up some pulled pork for Shack. Cut into the cryopack and it stunk. Sucks, all three picnic roasts are bad. I take them back to wallyworld, swap them for three more, drive home (25 miles each way), and.....they are bad too. Wife runs up there and swaps them for 4 smaller pork butt roasts, the last they had. She gets home, three of the four are bad. I put the one good one on the smoker while she runs to Meijer to buy more. I finally got them all on but I'm about 3 lbs lighter than I was (30) prior, and I'm running a little higher temp, 270 or so, to get this done a bit quicker.

[jonumberone]

Sounds like quite the ordeal.
Good luck, Mike.

[357]

It has been. The two smallest are resting now. The two larger are getting close. Local Walmart started checking other meat and found almost everything bad. Must have a bad cooler or something.

[jonumberone]

Did some chicken thighs and bacon stuffed artichokes on the smoker.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/2F222C04-C472-441C-84F4-96AD46863D98_zpswhzjfbwm.jpg

[Steve]

We had our annual Extreme Archery Tournament at our club yesterday. I did close to 200 chicken quarters, smoked some fish for a dip and and threw on few links of sausage to snack on while the rest was cooking.

http://oldchurchbbq.com/sharedpictures/2014-08-17_NFA%20BBQ/2014-08-17_NFA%20BBQ.jpeg

Dang if it wasn't hot out there!

[357]

Great pics Dom/Steve. My wife really likes the idea of smoked bacon stuffed artichokes.

Steve, I'm guessing standing over a smoker that big is always hot.

Well for those not at Shack, the bad meat problems really had me on edge. It all worked out and I ended up only getting there about 2 hours later than planned. It seemed there was just enough for a few folks to get seconds. That was my other concern; running out.

Sorry, I don't have any pics to offer.

[jonumberone]

Looking good, Steve.

Glad it all worked out for ya, Mike.

[Steve]

It was definitely a bit warm Mike. Normally I would not be firing the big girl up down here in August, but someone else had already left us hanging for food at the tournament, so I wasn't about to let down a bunch of good guys who spent a lot of time and effort setting this thing up.

[jonumberone]

I got a new grill over the weekend
Fired it up for the first time.
Grilled a Tri tip over some mesquite and threw on some corn on for good measure.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/97a8fcc3-03a7-4161-a79f-e65ff06e6a0e_zps0f4016b4.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/F3A7A6C7-4E05-440F-B657-1830B3598B56_zpsuf84g2yt.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7A94F49E-E011-4291-91F7-E5EA90F79D71_zpst2ht9y7z.jpg

[Steve]

Nice Dom. I've been thinking about one of those myself...

[T.G]

From the other day.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15027&stc=1&d=1408545376

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15028&stc=1&d=1408545376

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15029&stc=1&d=1408545376

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15030&stc=1&d=1408545376

[Dave128]

All that awesome looking food is making me hungry!

I may regret this question, but what the heck is a "naked fatty"?

[357]

A fatty is a sausage roll of some kind, made with loose ground sausage. Sometimes fatties are wrapped in bacon weaves. I'm guessing naked fatty would be an unwrapped sausage roll; at least in this thread.

[Dave128]

Thanks. That sounds AWESOME! :dr Must be a Southern thing? As far as I know, there is nothing like that here in Upstate NY.

[357]

One variant called "Bacon Explosion" is a bacon weave wrapped fatty with mild or Italian sausage, stuffed with crispy bacon and seasoning. Once assembled you only have to smoke it for about 2 hours or you can do it in the oven. Ideally smoked, then popped into the oven on broil for 5 minutes to crisp up the bacon weave.

Recipe:
http://blog.bbqaddicts.com/recipes/bacon-explosion/

You slice it and often it's served on a bun.

http://blog.bbqaddicts.com/images/bacon-12.jpg

[T.G]

Thanks. That sounds AWESOME! :dr Must be a Southern thing? As far as I know, there is nothing like that here in Upstate NY.

I think it's more of an internet phenomenon than a regional dish. Many years ago someone posted a step by step photographed guide to the making of what they called a "Bacon Explosion" - a fatty stuffed with cooked bacon and covered with a bacon weave. While it probably wasn't the first, it took the food sites by storm and made the entire smoked fatty thing just take off.

OLS even had a thread on here dedicated to them.

[Steve]

You slice it and often it's served on a bun.



Strange...mine never seem to make it to a bun :dr

http://oldchurchbbq.com/sharedpictures/Misc9/Messy%20Fingers.jpg

[T.G]

Yeah, typically I just eat them with a fork. Buns, must be a Northerner thing. ;)

[Dave128]

I'm going to have to look around at my local butcher shops. I've never seen them in the grocery store.

[T.G]

I'm going to have to look around at my local butcher shops. I've never seen them in the grocery store.

They aren't something you typically buy, they are something you make.

All you need is loose/bulk sausage and whatever the heck you want to stuff in them. Possibilities are endless.

You can find some ideas and assembly in Brad's old thread
http://www.cigarasylum.com/vb/showthread.php?t=31914

[357]

The site I linked to will ship them premade but it's not necessary. Make your own, tweak it, add what you want, then post pics for us. Or as Adam said, check out Brad's fatty thread. Lots of good ideas in there.

[Dave128]

Thanks, fellas.

[Stevez]

As far as fatties go, they are incredible. I only do very basic ones and the folks I cook them for eat them like crazy. I just get a package of the rolled sausage and add a little basic rub and then watch them go. Quick and delicious.

[Chainsaw13]

I make a cheeseburger/bacon fattie, using some high temp cheddar pressed into the beef before rolling. Turns out awesome. Cheese doesn't melt and is dispersed all throughout. Gonna have to make one when I get home.

[jonumberone]

Chickens look great, Adam.
How did you like cooking on the hooks?
Would you have been able to cook 6 birds on the drum without hanging them?
Did you fabricate your own hooks or order some?

Bob, I never thought about using high temp cheese.
My method has always been to use triple the cheese.
This way, as long as less than 2/3 leaks out, you're still ahead in the cheese department. :r

The Naked Fatty I posted was just a Jimmy Dean sausage log that I roll in some bbq rub.
I smoke it and finish with bbq sauce.
I usually slice it and have it with my breakfast for the week.

[Steve]

I usually slice it and have it with my breakfast for the week.

It lasts that long? Not around my house!

:dr:dr

[T.G]

Chickens look great, Adam.
How did you like cooking on the hooks?
Would you have been able to cook 6 birds on the drum without hanging them?
Did you fabricate your own hooks or order some?


Thanks Dom, appreciate it.

I like the hooks, I've always felt that vertically cooking a chicken is the ideal way to do it as it allows for a more even cooking without manipulating it and it allows the excess fat to drain. So when I saw the setup on your PBC, I knew I had to add them to at least one of my drums. I haven't gotten around to using them for other meats yet.

It's a 55 gal drum, so it uses the larger 22.5" weber grate, but I don't think it would have held 6 chickens on the grate ala beer can style. Probably only 4, maybe 5 with a shoehorn. I'd be concerned about how even they would cook at that point since they would be touching or almost touching and getting them out without dropping one or dumping the grate would be a concern.

Hooks came from PBC. $20 for 8 delivered is not even worth me considering making my own.

---
Just looked at PBC's accessory page, price on the hooks has gone up to $25.

[pnoon]

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

[Steve]

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

:lr:lr

[jonumberone]

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

Be careful, buying new smokers and grills is apparently addicting.
Had I known this beforehand, there would still be room on my patio to sit. :r
If you do get one, I have little doubt you will love it.
It produces a much different flavor than the Traeger, if you're looking for a way to rationalize the purchase. :D