What's in your smoker?

[Gonesledn]

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNTItMjAxMDA1MDEtMjE1N.jpg

[Roland of Gilead]

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNTItMjAxMDA1MDEtMjE1N.jpg

Anything that has "bacon weave' involved, can't be bad. :banger

[MrsSledn]

Nice job as always Wes!

However... Is that MY NEW, GOOD baking pan you used? I am afraid to go look...

I'll spank you later...

[T.G]

Uh oh, Wes is in trouble...
:lv

[leasingthisspace]

haha

[Gonesledn]

Nice job as always Wes!

However... Is that MY NEW, GOOD baking pan you used? I am afraid to go look...

I'll spank you later...

i just used it to transport from the smoker to the kitchen... i didnt cook in it dear!

[cort]

Little 6lb. flat in the UDS as we speak. I found the digi so pics to come. Gonna throw on some Chx breasts a little later.:banger

[cort]

http://i302.photobucket.com/albums/nn91/gwc4sc/DSC01337.jpghttp://i302.photobucket.com/albums/nn91/gwc4sc/DSC01338.jpg

[Darrell]

If you're lookin', it ain't cookin', Gary. :r

[cort]

If you're lookin', it ain't cookin', Gary. :r

:r indeed but I needed a pic, so sue me:D

[BigAsh]

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNTItMjAxMDA1MDEtMjE1N.jpg

Damn Wes.....really nice pan....is that new? :r:r....Seriously, that fatty looks KILLER!! :dr

[Steve]

A little BBQ Foreplay...

http://oldchurchbbq.com/sharedpictures/2010-05-02_Getting%20Ready/2010-05-02_Getting%20Ready%20002.jpg





Spent the afternoon cleaning up the smoker for next weekend.

http://oldchurchbbq.com/sharedpictures/2010-05-02_Getting%20Ready/2010-05-02_Getting%20Ready%20001.jpg

It's been awhile since I was able to load the old girl up so I am looking forward to posting some BBQ p*rn next weekend, pork butts, brisket, sausage and ribs!

[Gonesledn]

dam Steve, killer rig.

[Smokin Gator]

dam Steve, killer rig.

IMO... one of the sexiest pits made!!!

[T.G]

IMO... one of the sexiest pits made!!!

Looks like a Lang 84 w/ warmer, no?

[Smokin Gator]

Looks like a Lang 84 w/ warmer, no?

That would be the one. If I ever go back to a stick burner that is the pit I would own. I just don't know if I can go back to doing all nighters:confused:

[Steve]

That would be the one. If I ever go back to a stick burner that is the pit I would own. I just don't know if I can go back to doing all nighters:confused:

Man, that's the fun part! Sitting around the smoker with good friends, enjoying a few quality cigars, possibly a fine beverage (12 year old cuban rum for example), and feeding the beast a stick of her own every 45 minutes to an hour. Yes SIR!

I'll tell ya, we've definately solved more than a few of the worlds problems over the years, if only we could get the world to do it's part :D

[Mr B]

Keith and Wes, that stuff looks Frickin Killer.

Steve, thats an awesome rig!

[T.G]

Started the wet rub of small Boston Butt cut on Friday, cooked it yesterday afternoon while ripping out some useless crepe myrtle trees so I can plant more pomegranate trees...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4062
wet with Worcestershire, wet tamarind & my chili based rub w/ extra cumin, red pepper, oregano, 90kSU cayenne & garlic.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4063
after 3 days in the fridge, onto the bbq it goes...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4064
peeking in on it at around the 140F-145F internal mark...

...to be continued...

[T.G]

...continuing...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4065
opening up the foil after finishing the cook and the rest period...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4066
shredded... I could have shredded this one with my fingers it was so tender...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4067
w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole.


Fin.

[Stevez]

T.J. That looks absolutely incredible. The rub sounds on the hot side, which I like, but the better half abhors! Congrats! Steve

[leasingthisspace]

Man that loooooks soooo good right now.

[Smokin Gator]

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4067

Now that there is some eats!!!!

[BigAsh]

...continuing...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4065
opening up the foil after finishing the cook and the rest period...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4066
shredded... I could have shredded this one with my fingers it was so tender...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4067
w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole.


Fin.

:dr....nuff said!....that mole bbq sauce sounds killer too....share or is it a secret?

[Smokin Gator]

:dr....nuff said!....that mole bbq sauce sounds killer too....share or is it a secret?

^^^^^ What he said!!:tu

[T.G]

Thanks guys.

BigAsh & gator, PMs incoming.

[Mr B]

Great job Adam. Looks killer!

[Mr B]

I cold smoked some Tilamook Sharp Cheddar blocks the other night w/ Apple, Alder and Hickory. They have to sit Vacume-sealed for 2 weeks before sampling. Should be :dr

[T.G]

I cold smoked some Tilamook Sharp Cheddar blocks the other night w/ Apple, Alder and Hickory. They have to sit Vacume-sealed for 2 weeks before sampling. Should be :dr

Brent, do you think one could get away with cold smoking cheese and letting it rest for a few weeks without a vacuum food sealer? Say maybe wrapped in super-duper-heavy duty saran wrap or zip-loc bags?

[Mr B]

Brent, do you think one could get away with cold smoking cheese and letting it rest for a few weeks without a vacuum food sealer? Say maybe wrapped in super-duper-heavy duty saran wrap or zip-loc bags?


Thats exactly what I have heard. Wrapped as tight as you can get it, then ziplocked w/ all air out. Has to sit for a min of 2-3 weeks. :tu

[T.G]

Thats exactly what I have heard. Wrapped as tight as you can get it, then ziplocked w/ all air out. Has to sit for a min of 2-3 weeks. :tu

Cool. Thanks.

Menal note: buy $1.99 40W soldering iron next time I'm at Fry's.

[Mr B]

I have been using this one for over 5 years now and it still works great, just like the day I bought it. I use it 4-5 times /week.

http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0048541517809a&type=product&cmCat=SEARCH_all&returnPage=search-results1.jsp&Ntk=Products&QueryText=food+saver&sort=all&N=0&Nty=1&hasJS=true&_dyncharset=ISO-8859-1&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fsearch%2Fsearch-box.jsp.form23

There is a newer version out now. I have not heard much about this one yet.

http://www.foodsaver.com/index.aspx?promo=G8FPALL&gclid=CPmxltOGvKECFRk7gwodW0E-_Q

Neither one of these are too expensive, especially with the $$ I save on things not going bad, freezer burn and recpackaging bulk items.

[Steve]

The countdown begins!

http://oldchurchbbq.com/sharedpictures/2010-05-05_Countdown/Countdown%2001.jpg

Hmmm, I wonder what I could use these for???

http://oldchurchbbq.com/sharedpictures/2010-05-05_Countdown/Countdown%2002.jpg

Frankensauce (http://www.cigarasylum.com/vb/showpost.php?p=128620&postcount=39), yea that's the ticket!

[Smokin Gator]

I can only say one thing... ya need more ribs!!!

[T.G]

I have been using this one for over 5 years now and it still works great, just like the day I bought it. I use it 4-5 times /week.

http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0048541517809a&type=product&cmCat=SEARCH_all&returnPage=search-results1.jsp&Ntk=Products&QueryText=food+saver&sort=all&N=0&Nty=1&hasJS=true&_dyncharset=ISO-8859-1&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fsearch%2Fsearch-box.jsp.form23

There is a newer version out now. I have not heard much about this one yet.

http://www.foodsaver.com/index.aspx?promo=G8FPALL&gclid=CPmxltOGvKECFRk7gwodW0E-_Q

Neither one of these are too expensive, especially with the $$ I save on things not going bad, freezer burn and recpackaging bulk items.

yeah, I've telling myself forever that I really ought to get one someday, but just never seem to get around to buying one.

[Mr B]

yeah, I've telling myself forever that I really ought to get one someday, but just never seem to get around to buying one.

I love mine and really cant see how I lived w/out it. Well...yes I can, I used to throw away lots of stuff that went bad in baggies. :=:

[Steve]

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!

:dr:dr:dr:dr:dr

[Smokin Gator]

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!


Now you are talkin'!!!:tu

Best of luck on the cook brother!!

[BigAsh]

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!

:dr:dr:dr:dr:dr

Sounds like a "snack" is gettin' smoked!....you gotta lot o' room in that lang brother!

[Steve]

I gotta BIG appetite :D !

I do love that thing though. Even with what I'm planning for right now (4 bone-in pork buts, a brisket flat, several slabs of ribs (6, 8, 10), a mess of sausage, and possibly a couple of yardbirds), there is still a LOT of room. I'll probably do up a mess of beans before all is said and done, and maybe some corn as well. This is going to be a fun cook and party to celebrate my wife's birthday and recovery from her surgery. Cooks like this sometimes take on a life of thier own. Before it's over, I'm sure the nieghbors will be bringing stuff over to put in as well.

[Steve]

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4066
shredded... I could have shredded this one with my fingers it was so tender...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4067
w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole.

:tu:tu:dr

[BigAsh]

I gotta BIG appetite :D !

I do love that thing though. Even with what I'm planning for right now (4 bone-in pork buts, a brisket flat, several slabs of ribs (6, 8, 10), a mess of sausage, and possibly a couple of yardbirds), there is still a LOT of room. I'll probably do up a mess of beans before all is said and done, and maybe some corn as well. This is going to be a fun cook and party to celebrate my wife's birthday and recovery from her surgery. Cooks like this sometimes take on a life of thier own. Before it's over, I'm sure the nieghbors will be bringing stuff over to put in as well.

If they're smart!! :tu

[OLS]

Well spares go onsale at Jiggly Piggly this week, so I am going to get about 3 packs at lunch today.
After my recent tragedy, I am gunshy about it, though. Picked up 2 NICE big chuck roasts the other
day and came back from lunch and put them in the fridge. Before I left for home, I got them out
and threw em in the driver's side cubby. Get home and just go upstairs like nothing is different.
Got up the next day and got in my truck for work and smelled a sickly sweet aroma in the cab.
Then later that day at lunch, the armoma was stronger. Then in a face-flushing rush it hits me.
THAT'S what that dang smell was. NOT nice.

[Smokin Gator]

Well spares go onsale at Jiggly Piggly this week, so I am going to get about 3 packs at lunch today.
After my recent tragedy, I am gunshy about it, though. Picked up 2 NICE big chuck roasts the other
day and came back from lunch and put them in the fridge. Before I left for home, I got them out
and threw em in the driver's side cubby. Get home and just go upstairs like nothing is different.
Got up the next day and got in my truck for work and smelled a sickly sweet aroma in the cab.
Then later that day at lunch, the armoma was stronger. Then in a face-flushing rush it hits me.
THAT'S what that dang smell was. NOT nice.

Sorry to hear that about the chuckies... I had that happen once when I left a bunch of meat in my wife's trunk. I don't know who was more ticked...

[Steve]

Back in High School, I worked at Kentucky Fried Chicken. One night we ran short on birds, so I ran to another store and picked up a couple of cases. I was careful about lining the trunk of dad's car with garbage bags, but apparently some of the blood made it past the plastic and got into the trunk carpeting...

Anyway, the next afternoon, after sitting in the Florida summer sun all day, dad comes out from work all tired and opens the door to a great green cloud.

Not my finest moment!

[OLS]

I am trying to go 2 for 2. I have four racks of ribs and 3 lbs of hamburger meat out in the bed of my truck.
Every hour or so I am running a bag of ice from the ice machine in the kitchen out to the truck and
pouring it into a large white bag that the meat is in. Who knows if I will remember either to renew
the ice or bring in the meat this afternoon.

[BigAsh]

Sorry to hear that about the chuckies... I had that happen once when I left a bunch of meat in my wife's trunk. I don't know who was more ticked...

Bet I know....:r

[Steve]

Soon...real soon!

http://oldchurchbbq.com/sharedpictures/Soon.JPG

[BigAsh]

Soon...real soon!

http://oldchurchbbq.com/sharedpictures/Soon.JPG

:wo:wo

[OLS]

Sweet. Not this weekend for me. I am going store bag Hickory chunks. Actually, I should swing
by the pecan orchard and see what the straight line winds done wrought.:)
2 racks of SLC spare ribs, some burgers and doggies.

[kydsid]

Anyone else see this thread over at BBQ Brethren?

http://www.bbq-brethren.com/forum/showthread.php?t=84128


The genious behind that is amazing! :dr :D

[Steve]

Anyone else see this thread over at BBQ Brethren?

http://www.bbq-brethren.com/forum/showthread.php?t=84128


The genious behind that is amazing! :dr :D

:dr:dr

[T.G]

Anyone else see this thread over at BBQ Brethren?

http://www.bbq-brethren.com/forum/showthread.php?t=84128


The genious behind that is amazing! :dr :D

I'm torn between want and nausea.

[Darrell]

It's been a while since I've done a pork butt.

I just bought two, one is 13 lbs and the other is 7 lbs.

I probably should not put them in at the same time huh? Since one is a lot smaller than the other?

[cort]

It's been a while since I've done a pork butt.

I just bought two, one is 13 lbs and the other is 7 lbs.

I probably should not put them in at the same time huh? Since one is a lot smaller than the other?

Put them in together dude. One will reach temp faster so just double wrap in foil, wrap in towel and place in a cooler and you're all set.:tu

[Smokin Gator]

It's been a while since I've done a pork butt.

I just bought two, one is 13 lbs and the other is 7 lbs.

I probably should not put them in at the same time huh? Since one is a lot smaller than the other?

DayUm!!! A 13 pound butt!!! Now that was one big arse hog!!! I'd throw 'em both on at the same time if serving time didn't matter. If I wanted 'em to come off at the same time I would throw that half hog on about 4 hours early.

[kydsid]

DayUm!!! A 13 pound butt!!! Now that was one big arse hog!!! I'd throw 'em both on at the same time if serving time didn't matter. If I wanted 'em to come off at the same time I would throw that half hog on about 4 hours early.

Well it might depend on the cut. My local stores only carry bone in boston butts and they are all 11-14lbs.

[Smokin Gator]

I am jealous of Steve right about NOW!!! Ribs should be coming off within the hour. Cooks treats!!!

[Darrell]

I'll just put them both on at once and pull the small one off 4 hours before the big one.

[T.G]

I'll just put them both on at once and pull the small one off 4 hours before the big one.

Do you have a remote thermometer?

If you don't have a multi-probe thermometer, stick the probe in the small butt - when it hits your desired temp, pull it off the cooker and move the probe to the large butt.

[joeobx]

Ok guys I'm sitting here at 1:30 EST with 4 butts on the smoker.....my wife got me the chargriller with the side box. Put them on about 7 tonight and temp is still around 120. Seems like I've gone through about 2/3 bag of kingsford. I cant get the temp above 190-200. What am I doing wrong. Getting ready to pull them off, wrap in foil and put in the oven at 170 untill about 6. Any help is very Much appreciated. I have had brinkman and Webber's before but this is a first for this set up.
Thanks in advance for any help.

[T.G]

Sounds like this is a first run for this new pit?

Assuming your thermometers are accurate and well placed and you have enough fuel in there, I'm thinking that it might be leaking air like a sieve. For the immediate fix, you can use aluminum foil to make temporary gaskets to seal the leaks. Permanent fixing them would depend on where they are.

[joeobx]

second time out. first time last weekend with a lot less stuff on it and a lot more Sam Adams in me.....Maybe thats why it didn't seem so bad. Would seem like if I had air leaks it would be running hot with that much fuel. Like I said the side fire box concept is new to me......Ive cook a couple of herds on gas and the old reliable Weber....which is what I really wanted in the first place....but wadya gonna do tell the wife to take it back?

[T.G]

This is one of the horizontal drum types right? I was thinking possibly a severe leak around the door on the cooking chamber actually.

[joeobx]

I do get some smoke around it but nothing severe.

[T.G]

Not real familiar with the chrgriller design & layout, so that's all I could think of offhand.

Are you burning blue-bag KF or KF comp? KF comp burns significantly hotter, but for not as long. It's possible that there might be nothing wrong, and that pit justs requires a fuel that burns hotter..

[Steve]

I am jealous of Steve right about NOW!!! Ribs should be coming off within the hour. Cooks treats!!!

Right on the button Brent! Just a little midnight snack for the crew!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20004.jpg

[Steve]

An empty smoker is a sad sight...I think I can make her happier!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20001.jpg

Time to light her up!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20002.jpg

That's a happy Smoker!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20003.jpg

Like Brent sad...cooks reward

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20004.jpg

Steady as she goes!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20010.jpg

[Steve]

Finishing up for tonight, and I still get a few hours sleep!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20015.jpg

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20016.jpg

[Steve]

What was your weather like?

Ok guys I'm sitting here at 1:30 EST with 4 butts on the smoker.....my wife got me the chargriller with the side box. Put them on about 7 tonight and temp is still around 120. Seems like I've gone through about 2/3 bag of kingsford. I cant get the temp above 190-200. What am I doing wrong. Getting ready to pull them off, wrap in foil and put in the oven at 170 untill about 6. Any help is very Much appreciated. I have had brinkman and Webber's before but this is a first for this set up.
Thanks in advance for any help.

[Steve]

DayUm!!! A 13 pound butt!!! Now that was one big arse hog!!!

Or he just smoked Jenifer Lopez :ss

[Smokin Gator]

Right on the button Brent! Just a little midnight snack for the crew!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20004.jpg

Now that is a beautiful picture. A table with a cleaver, some ribs, a cigar, and some liquor!!

[BigAsh]

An empty smoker is a sad sight...I think I can make her happier!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20001.jpg

Time to light her up!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20002.jpg

That's a happy Smoker!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20003.jpg

Like Brent sad...cooks reward

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20004.jpg

Steady as she goes!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20010.jpg


**sniff** A tear just came to my eye....a thing of beauty **sniff**

[kydsid]

Ok guys I'm sitting here at 1:30 EST with 4 butts on the smoker.....my wife got me the chargriller with the side box. Put them on about 7 tonight and temp is still around 120. Seems like I've gone through about 2/3 bag of kingsford. I cant get the temp above 190-200. What am I doing wrong. Getting ready to pull them off, wrap in foil and put in the oven at 170 untill about 6. Any help is very Much appreciated. I have had brinkman and Webber's before but this is a first for this set up.
Thanks in advance for any help.



How big were your pork butts? If we are talking about a 9-10lb which is what I smoke usually at 6 hours you are only halfway through. I don't recall if 120 is near my halfway temp but well.


As for your cooker temp where are you getting that temp. From the lid thermo?, one on the grate? etc. I have the Chargriller duo and side box. The lid temp is always high, and then temps move warmer to cooler from right to left as you get farther from the fire.

And another note, if I was you I'd take a look at this mod (http://www.dixiegrilling.com/chargrillerstory/char-griller-mod/char-griller-firebox-mods/). It make your life a lot easier and may raise your temps to right where you need them.

[BigAsh]

Finishing up for tonight, and I still get a few hours sleep!

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20015.jpg

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20016.jpg


Bastid....I'm in full-blown man-tears now....Sweet Brother....Sweet!

[Darrell]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402091125815_1038446683_31236293_3236109_n. jpg

:D

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402095245918_1038446683_31236297_79095_n.jp g

[leasingthisspace]

Looks great Darrell.

[Darrell]

Looks great Darrell.

Thanks, it's been a while since I smoked anything. All winter it was too windy to bother to fire it up.

[cort]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402091125815_1038446683_31236293_3236109_n. jpg

:D

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402095245918_1038446683_31236297_79095_n.jp g

Lookin good dude except for those damn forks. Put that sh!t away and use your hands:xxx

[joeobx]

How big were your pork butts? If we are talking about a 9-10lb which is what I smoke usually at 6 hours you are only halfway through. I don't recall if 120 is near my halfway temp but well.


As for your cooker temp where are you getting that temp. From the lid thermo?, one on the grate? etc. I have the Chargriller duo and side box. The lid temp is always high, and then temps move warmer to cooler from right to left as you get farther from the fire.

And another note, if I was you I'd take a look at this mod (http://www.dixiegrilling.com/chargrillerstory/char-griller-mod/char-griller-firebox-mods/). It make your life a lot easier and may raise your temps to right where you need them.

Thanks for the link, I'll be looking for a basket tomorrow. The temp was from the one in the lid and also from one sitting on the rack to the left side. I pulled the off about 315 and checked with a meat thermometer. They were reading 140 so I covered with foil and stuck them in the oven at 180 until 7 and turned off the oven and left them in till 8. Pulled them out let them rest till 10. Pulled 2 of them to take up to my nephew's church for opening day off little league baseball where the went over great. Pulled the other 2 about 1 and they were even better.

[kydsid]

Thanks for the link, I'll be looking for a basket tomorrow. The temp was from the one in the lid and also from one sitting on the rack to the left side. I pulled the off about 315 and checked with a meat thermometer. They were reading 140 so I covered with foil and stuck them in the oven at 180 until 7 and turned off the oven and left them in till 8. Pulled them out let them rest till 10. Pulled 2 of them to take up to my nephew's church for opening day off little league baseball where the went over great. Pulled the other 2 about 1 and they were even better.

Sounds like it did allright. :tu

I have to say once modded the chargiller is a good smoker. Although I didn't do the basket mod the exact same way. I left the rounded rails on the outer edge and I didn't use threaded rods. I used 4 bolts and used washers to sandwhich bolt them to the sides.

But once you do that a couple shakes to free the ash and temps are steady on mine from 230 on the right to 210 on the left.

Good luck.

[T.G]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402091125815_1038446683_31236293_3236109_n. jpg

:D

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs339.ash1/29091_1402095245918_1038446683_31236297_79095_n.jp g

:tu

Looks great. Love the bark too.

[Gonesledn]

had small herf here yesterday, so i smoked up a couple butts and a couple chuckies, and a few italian sausage. good reviews.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNjktMjAxMDA1MDctMTUzM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNzctMjAxMDA1MDgtMTM1N.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNzgtMjAxMDA1MDgtMTU1N.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNzktMjAxMDA1MDgtMTYxM.jpg

[T.G]

Looks great Wes!

I can't clearly tell from the picture, is that a variable height shelf support rail that you used for holding the cooking grate up?

[Gonesledn]

Looks great Wes!

I can't clearly tell from the picture, is that a variable height shelf support rail that you used for holding the cooking grate up?

yeah, i have bolts set at 2", 4", and 6" from the rim. depending whats cooking is what level i set the grate. havent cooked a large enough batch of meat yet, but i can run 2 grates at once.

[cricky101]

Got a Ground turkey fattie stuffed with onions, peppers, cheddar and fried potatoes on right now and have some ABTs to add in a bit. Yum!

[Steve]

Nice spread Wes!

[Steve]

A couple more shots from my shindig (http://www.cigarasylum.com/vb/showpost.php?p=852579&postcount=568) this weekend

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20019.jpg

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20025.jpg

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20027.jpg

Man, I had a great time this weekend! to top it off last night, I got back to the house after dropping my dad off expecting to start cleaning up, and everything was already taken care of. Sat out with my neighbors smoking quality cigars and sampling fine liquor (he is a regional sales manager for a distributor :dr) until 2:30ish this morning.

What a great weekend!

[Smokin Gator]

Wow ... what a great cook. That flat looks unreal!!!

[OLS]

Here is another good Char-griller mod page. Pics of the mods halfway down the page or so.
I had no end of trouble with mine, and I don't even have the side fire box. Plugged a few
holes with bolts, extended smokestack down to the grill level, and calibrated the thermometer
and I can keep things pretty stable.

http://www.thesmokering.com/forum/viewtopic.php?t=810&postdays=0&postorder=asc&highlight=chargriller+mods&start=180

Cooked two racks of ribs this weekend, forgot to take pics cause at the smoke ring you HAVE to
have them offsite and html them in. F that. Here I can post freely and I will remember to take pics in
the future. Some of the best I have ever done. BUT I mixed all the salt out of my rubs and got it too
UNSALTY accidentally, so my ribs were heart healthy this weekend. Was pi$$ed a few weekends in
a row cause my butts were saltier than I like em. I mixed in more of everything in proportion and
left out the salt. Got carried away apparently. But I think knowing this I will just shake on some sea salt.
Salt doesn't belong in a rub.

[Steve]

Wow ... what a great cook. That flat looks unreal!!!

Thanks Brent, it came out really good. I'm not a real beef guy, mostly do pork. We had friends coming over that don't do pork so I wanted to have something for them. In the past I haveused my Pork Goodness Rub on the brisket, but Holly suggested we try something else this time, so I pulled a rub together at the last minute. Now I have to try and remember what I put in it! :dr

[cricky101]

Here's my first attempt at a fattie from the past weekend just before I pulled it off the smoker. Ground turkey stuffed with onions, mushrooms, potatoes, peppers and cheddar wrapped in bacon. I used hickory for the smoke.

I stuffed a little too full, but it held together for the most part.

I really liked it, and so did my girlfriend, which kind of surprised me. And, of course, I had to throw some jalapenos on too :banger

http://i177.photobucket.com/albums/w216/cricky101/fattie.jpg

[Darrell]

Does anyone have a recipe for a fatty?

[leasingthisspace]

Chris that looks awesome. When can I come over and have some?

[Mr B]

Here's my first attempt at a fattie from the past weekend just before I pulled it off the smoker. Ground turkey stuffed with onions, mushrooms, potatoes, peppers and cheddar wrapped in bacon. I used hickory for the smoke.

I stuffed a little too full, but it held together for the most part.

I really liked it, and so did my girlfriend, which kind of surprised me. And, of course, I had to throw some jalapenos on too :banger

http://i177.photobucket.com/albums/w216/cricky101/fattie.jpg


Very Nice. You did a great job of crisping the bacon too. :dr

[cricky101]

Chris that looks awesome. When can I come over and have some?

I brought the leftovers to work and they were devoured by my coworkers so unfortunately it's all gone. But I'll definitely be trying it again.

Thinking spinach, mushrooms and feta for round 2. :dr

[T.G]

cricky101, the color & "look" on the fatty and the ABTs look frickin' perfect bro.


Does anyone have a recipe for a fatty?

The way I understand it, a fatty is really more of a concept than it is a recipe. there might be a recipe out there, but I've never gone looking for one. Basically the concept goes something like this:

Get a bag of ground sausage (uncased), lay down a long sheet of HD aluminum foil or saran wrap on a clean counter, cutting board or baking tray, spread/roll out the sausage in the center of the foil/saran wrap tray like it was focaccia dough, about 3/8"-1/2" thick just skip the dimples, try and keep it relatively square or rectangular. Sprinkle with rub or spices as desired (I recommend low or no salt rubs/spices, because the sausage usually has plenty of salt in it already)

Pile whatever you want in the center of the fatty in a line that will be perpendicular to the rolling direction on the rolled out ground sausage. Be it thin apple or pear slices, whatever cheeses you like or think would go well, peppers - bell, anaheim, jalapeno, fresno, serrano, habanero - whatever you like here, basil, spinach, onion, shallots, chopped garlic, shredded cabbage, finely diced potatoes, just about anything. If you put bacon in there, I would recommend pre-cooking it first (I'm sure someone out there gets away with not precooking it - I'm not interested in risking eating raw bacon, so I pre cook). I've seen beans put in fatties (use canned beans since they are already cooked and a slotted spoon to minimize juice). Basically, whatever you think would go good in there. I've seen fatties with veggies, pork, even stuffed like they were a pepperoni calzone w/ pepperoni, pizza sauce and mozzarella. I've been toying with the idea of forming one into more of a boat or trough shape and cracking a few raw eggs in there with some cheese and pre-cooked potato pieces and peppers, then sealing it - essentially a breakfast fatty, just never gotten around to it.

Now that you have your fillings layered out, roll the sucker up like it was a california roll sushi, and seal the ends by folding over and pinching.

If you are going to do a bacon weave mat, I would probably do that before you roll out the sausage.

Then throw the sucker in a low temperature smoker for a few hours. Without the bacon weave, the sausage is kind of fragile, you might want to set it on a fish grate or an old cookie baking cooling rack that is turned 90degrees to the direction of the cooking grate rods (so it forms a square cross-hatch pattern). I know some people who cook the fatty in the foil or saran wrap (yes, real Saran brand Saran wrap will hold up to 275-300 degree temps before melting) for about 30 minutes to let it "set" then remove the foil/saran. To me, this seems like an futile exercise in dexterity that is just begging the fatty to fall apart when half-cooked.

[Smokin Gator]

I have made all kinds of fatties, but my favorite two are the easiest.

1. Open a chub (roll) of Jimmy Dean Hot sausage by slicing the plastic from end to end. Put some pork rub on it. Throw it on the smoker at 225 for 3 hours. Put in in foil with some apple juice. Put it back on the smoker for 2 hours.

2. Open a chub (roll) of Jimmy Dean Hot sausage by the plastic slicing from end to end. Cut the chub almost in half length wise and put in a long chunk of your choice of cheese (I like Monterey Jack). Close the chub back up and seal as best you can with your fingers. It really helps here if you can wrap it tightly in plastic wrap and put it back int the refrigerator for a while. Put some pork rub on it. Throw it on the smoker at 225 for 3 hours. Put in in foil with some apple juice. Put it back on the smoker for 2 hours.

When I have used vegetables they get too runny for my liking... but then again I don't remember not eating it!!! Fattys Rule!!

[OLS]

When I have used vegetables they get too runny for my liking... but then again I don't remember not eating it!!! Fattys Rule!!
Hahahaha, this is me. I eat my failures faster than my successes.
One thing to keep in mind Darrell is to keep the cheese "between the hash marks" so to speak.
When the fatty is nearly done, the cheese will make a run for the ends and get wasted out in
the pan, mixing with grease and becoming "nearly" unsalvageable. I strained mine through a
paper towel once. I love cheese. But I digress.
If you keep the cheese mostly in the middle, it will migrate out anyway, but having farther to go,
may mostly stay inside the fatty where you want it.

As for vegetables, I like some well strained rotel in mine.

Here's about a dozen fatties with pics

http://www.thesmokering.com/forum/viewtopic.php?t=34438

[OLS]

12.5 lb Brisket.

[Smokin Gator]

12.5 lb Brisket.

Did you trim that or is it how it came?

[Steve]

That brisket looks good!

Man, I've been eating leftovers all week, :dr

[OLS]

I over-cooked the ribs. But I was impaired and talking. Surprise.
The brisket is the way the butcher made it, a full cut. 18+ inches long. Hell it might
have been 22 inches or more long.

[OLS]

This weekend I pulled out three stixa andouille, a pack of burger meat and 4 really thick ribeyes. So grilling is in my smoker.
It is far too versatile to pidgeon-hole. :)

[BigAsh]

Works for me!! :tu

[thebayratt]

Got some Smithfield babyback ribs with a homemade dryrub I concocked.

This is a pic of before the smoking process.
http://i820.photobucket.com/albums/zz130/thebayratt/SANY0044.jpg

[OLS]

haha, all my food is gone, no pics

[Scothew]

Got 3 slabs in the fridge right now. cleaned, prepped, and rubbed with just simple fresh ground pepper, fresh ground sea salt and some bbq rub. Putting them on the smoker after church tomorrow for about 5 hrs. ill try to grab some pics.

[Smokin Gator]

haha, all my food is gone, no pics

Then it didn't happen!!!:D

[Steve]

All my good food is gone as well, but I HAVE pictures :D:D

[thebayratt]

Finished them up about 3 1/2 hours later.

http://i820.photobucket.com/albums/zz130/thebayratt/SANY0033.jpg

http://i820.photobucket.com/albums/zz130/thebayratt/SANY0034.jpg

[Steve]

:tu:tu

Finished them up about 3 1/2 hours later.

http://i820.photobucket.com/albums/zz130/thebayratt/SANY0033.jpg

http://i820.photobucket.com/albums/zz130/thebayratt/SANY0034.jpg

[Scothew]

slow cooked at 200 for a bit over 5hrs. So juicy and tender inside, they literally were squirting when i cut into them.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=6178&stc=1&d=1274131598

http://www.cigarasylum.com/vb/attachment.php?attachmentid=6179&stc=1&d=1274131748

http://www.cigarasylum.com/vb/attachment.php?attachmentid=6180&stc=1&d=1274131748

[Mr B]

Great lookin' food everyone. Man my tummy is growlin'

[Superbad]

Made ABT's tonight. About 10 jalapeños and 2 poblanos stuffed. Wow the japs were spicy! The poblanos were truly sublime. Pics will be posted later when I can get them off the camera.

[Superbad]

Made ABT's tonight. About 10 jalapeños and 2 poblanos stuffed. Wow the japs were spicy! The poblanos were truly sublime. Pics will be posted later when I can get them off the camera.
Here is a picture. I took this about halfway through. I was having trouble keeping a constant temp, due to weird winds so I finished last 40 mins in the oven.

[Mr B]

Its Fattie Time!!!

Bacon Cheesburger Fattie

Ran the smoke for 3 hours. Total time in the smoker 5 hrs 220*
Apple, Alder, Hickory.

Ground Beef, Spices (Garlic Powder, Onion Powder, Montreal Steak), BBQ Sauce, American Cheese, Roasted Anaheim Pepper, Caramelized Onions & Garlic, Maple Smoked Bacon.

http://im1.shutterfly.com/media/47a0db39b3127ccefa709c0b1e2c00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



http://im1.shutterfly.com/media/47a0db39b3127ccefa71225fbf5b00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



http://im1.shutterfly.com/media/47a0db39b3127ccefa7038a29fe700000040O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



http://im1.shutterfly.com/media/47a0db39b3127ccefa7140033e0600000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[Mr B]

http://im1.shutterfly.com/media/47a0db39b3127ccefa71ad617e8a00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



http://im1.shutterfly.com/media/47a0db39b3127ccefa713892bf9b00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



Paired up with my home made Hot Wings and Cream Cheese, Chive Bacon Wrapped Jalapenos.

http://im1.shutterfly.com/media/47a0db39b3127ccefa709af61ed200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[kydsid]

That is one impressive weave bro! :dr


And I won't tell your mother you didn't eat your veggies. ;)

[jledou]

OK, I am definitely going to have to try that one!

[T.G]

Just cold smoked some cheese, nuts and green olives over hickory and apple in the S18.
(Yes, Brent, I bought a vacuum sealer - thanks for the push that finally got me to go find one)

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4122


Was going to do a second run with mesquite and cherry, but the POS $2.99 soldering iron from Fry's only made it through one run.

*grumble*

[LooseCard]

Mr. B,

In a word..................














Orgasmic.

[OLS]

Then it didn't happen!!!:DRemember, I am not in the habit of taking pictures of food. This is hard to remember to DO.


Scott, those ribs look catastrophic! I could eat that pile myself, and WOULD were I given the oppo.

[Scothew]

Remember, I am not in the habit of taking pictures of food. This is hard to remember to DO.


Scott, those ribs look catastrophic! I could eat that pile myself, and WOULD were I given the oppo.

Thanks Brad! Im rather proud of myself on how they turned out.

[OLS]

I think on that recipe next time you only use ONE of the tubes of meat. Everything else it totally
to scale. I have not seen as well executed and COOKED bacon weave as that in as long as I
have been checking out fatties, which to be honest is only two months. But I see so many
that are the right temp inside apparetly, but the wrong doneness in the bacon arena. That
is very nice.

[Mr B]

(Yes, Brent, I bought a vacuum sealer - thanks for the push that finally got me to go find one)

You're gonna love it. You'll find yourself vac-sealing many more things than just food.
I used it to pack an extra rain jacket and Fleece vest in my boat in case of emergency. It shrunk those things down to about 1" tall, lol

[kydsid]

So any of you grill masters tried this stuff before: http://realmontanacharcoal.net/default.aspx

was reading over at naked whiz while bored at work. Evidently the owner of this company doesn't believe in full carbonizing so that the charcoal of apple will give apple flavor and so on. For a speciality charcoal $1/lb doesn't seem so bad but just wondering what ya'll think.

[wayner123]

So any of you grill masters tried this stuff before: http://realmontanacharcoal.net/default.aspx

was reading over at naked whiz while bored at work. Evidently the owner of this company doesn't believe in full carbonizing so that the charcoal of apple will give apple flavor and so on. For a speciality charcoal $1/lb doesn't seem so bad but just wondering what ya'll think.

I haven't tried them.... yet. It's the shipping prices that get me.

But I did have a good conversation with the owner/maker. And he seems like a real nice down to earth guy. It got great reviews over at naked whiz and it's filling a void in the market for a good maple charcoal. He also does small batches of fruit woods.

[T.G]

You're gonna love it. You'll find yourself vac-sealing many more things than just food.
I used it to pack an extra rain jacket and Fleece vest in my boat in case of emergency. It shrunk those things down to about 1" tall, lol

Yeah, I'm already loving it. The frugal side of me is ecstatic that I found a NIB older foodsaver w/ 3 20' rolls of 11" film and like 30 quart bags for $55 total. The engineer part of me is hating the fact that I didn't just drop $190 on the almost industrial grade VacMaster Pro-130. Considering the cost of bags/film though, I got a good deal. I can always upgrade to the bigger machine later.

[Mr B]

Yeah, I'm already loving it. The frugal side of me is ecstatic that I found a NIB older foodsaver w/ 3 20' rolls of 11" film and like 30 quart bags for $55 total. The engineer part of me is hating the fact that I didn't just drop $190 on the almost industrial grade VacMaster Pro-130. Considering the cost of bags/film though, I got a good deal. I can always upgrade to the bigger machine later.

Just FYI, CostCo sells the bags

[T.G]

Just FYI, CostCo sells the bags

Thanks.

My search for a machine actually started at Costco since they have the $20 off the high end FS system coupon in the current book so I did notice that they had a very good price on the bags when I was looking at the machine the other day. 3 or 4 rolls of 11"x16 + 1 roll of 8"x20' + a handfull of quart bags for about $50 IIRC.

This machine came with so many rolls that I'm probably set for a long time.

I might also look towards some of the bag/roll vendors on ebay too eventually - prices there seem to be very inexpensive.

[kydsid]

I haven't tried them.... yet. It's the shipping prices that get me.

But I did have a good conversation with the owner/maker. And he seems like a real nice down to earth guy. It got great reviews over at naked whiz and it's filling a void in the market for a good maple charcoal. He also does small batches of fruit woods.

Well I see on the website that it says Florida Distributor Coming Soon. :D

Good to hear. The shipping is always the killer. Being that my neighbor owns a freight company I was going to see what we could work out common carrier on a half pallet or something.

[Mr B]

I think on that recipe next time you only use ONE of the tubes of meat. Everything else it totally
to scale. I have not seen as well executed and COOKED bacon weave as that in as long as I
have been checking out fatties, which to be honest is only two months. But I see so many
that are the right temp inside apparetly, but the wrong doneness in the bacon arena. That
is very nice.

Thanks. You're exactly right. Next time - Half as much meat and more filling (it did need some more stuffin'). Those were my thoughts too. :tu

[Steve]

http://oldchurchbbq.com/sharedpictures/2010-05-07_Holly's%20BBQ/2010-05-07_Holly's%20BBQ%20001.jpg

An empty smoker is a sad smoker

[Mr B]

An empty smoker is a sad smoker



LOL, I totally agree. If friday comes and I dont have anything for the smoker I get a little tear in the corner of my eye and go out and give my smoker a hug. :xxx

[Steve]

My Lang is parked in the driveway next to where I park my truck. When I get home in the evenings, after the sun has been beating down on it all day, ahh, the fragerance!

[Mr B]

My Lang is parked in the driveway next to where I park my truck. When I get home in the evenings, after the sun has been beating down on it all day, ahh, the fragerance!


I have my Cold Smoke Conversion Box on the deck of my Ranger in the garage. So even the garage smells yummy now too. :r

[LooseCard]

My Lang is parked in the driveway next to where I park my truck. When I get home in the evenings, after the sun has been beating down on it all day, ahh, the fragerance!
:dr :dr :dr

[OLS]

Bunch a talking, no picture posting half-weights. LOL. I was lucky enough to stock up on the small bone ribs where they
pack 3 racks in there. I bought a dozen racks and might get three more on Mon. Pictures speak for themselves. I ended up
using sauce on exactly one and a half racks. Landlady got one, I got one, will bring one to work. First time I ever put sauce
on a rack of ribs. Over-cooked, btw.

[Superbad]

I made 3 racks today in by rectangular Brinkmann smoker. My sister and her husband came to visit for the day. I coated in maple syrup and followed with a light coat of rub and wrapped in saran wrap early this morning. AFter lunch time I smoked these for about three to three and a half hours at around 225-250° and did a half dozen ABT's made with Poblano peppers. I let them rest and then brought to temp again in a 250° oven for 40 mins before serving. They were delicious. I have 2/3rd's of a rack left after sending some home with my sister.

[OLS]

hey now! The good stuff.

[Steve]

Bunch a talking, no picture posting half-weights. LOL. I was lucky enough to stock up on the small bone ribs where they
pack 3 racks in there. I bought a dozen racks and might get three more on Mon. Pictures speak for themselves. I ended up
using sauce on exactly one and a half racks. Landlady got one, I got one, will bring one to work. First time I ever put sauce
on a rack of ribs. Over-cooked, btw.

I made 3 racks today in by rectangular Brinkmann smoker. My sister and her husband came to visit for the day. I coated in maple syrup and followed with a light coat of rub and wrapped in saran wrap early this morning. AFter lunch time I smoked these for about three to three and a half hours at around 225-250° and did a half dozen ABT's made with Poblano peppers. I let them rest and then brought to temp again in a 250° oven for 40 mins before serving. They were delicious. I have 2/3rd's of a rack left after sending some home with my sister.

Lookin' good guys!

:tu:tu

[Smokin Gator]

Did 4 butts overnight for a going away herf for RPGuy (Jamie) and his wife Kate. I'll snap a pic before I foil. Also throwing on a fatty, 3 racks of spares, and 25 or so chicken thighs for good measure.

[Steve]

I thought I smelled goodness last night while Holly and I were sitting out on the deck enjoying a smoke and glass of wine!

[Smokin Gator]

I thought I smelled goodness last night while Holly and I were sitting out on the deck enjoying a smoke and glass of wine!

I'm thinking you and Holly won't need the pics:tu

[BigAsh]

Did 4 butts overnight for a going away herf for RPGuy (Jamie) and his wife Kate. I'll snap a pic before I foil. Also throwing on a fatty, 3 racks of spares, and 25 or so chicken thighs for good measure.

hahahaha...nothing like "good measure"!....Reports are that your Q at the herf was "all that"....as usual

[Mr B]

Nice lookin ribs guys

[Smokin Gator]

hahahaha...nothing like "good measure"!....Reports are that your Q at the herf was "all that"....as usual

Well it was "worth eatin!'" But, my slack arse didn't take any pics. I will say the ribs, rib tips, and fatty were gone. I had plenty of pulled pork and chicken left. Maybe they sucked:D

[Steve]

I wouldn't say they sucked...Holly and I put away our share!

[LooseCard]

I usually have leftovers of my Pulled Pork too. :dr








Although, I typically cook a few pounds per person. :banger

[mosesbotbol]

Here's something different.

We eat this once or twice a week...

I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.


http://i252.photobucket.com/albums/hh39/mosesbotbol/photo-74.jpg

http://i252.photobucket.com/albums/hh39/mosesbotbol/photo-73.jpg

[Mr B]

Very Nice!!!!

[Smokin Gator]

Wow, that looks awesome Moses!! Thanks for sharing.

[Steve]

Wow, that looks awesome Moses!! Thanks for sharing.

/\
||

What he said...x2!

[tuxpuff]

Hey all...it's been a while since I've posted on the forum...anyway...I'm back!

Trying something new today...smoked lamb breast. I've not tried it before so I'm going with a simple oil and salt rub. It's in the smoker right now...will post some pics of the progress.

http://cigar-review-site.com/cooking/img_1356.jpg

http://cigar-review-site.com/cooking/img_1357.jpg

http://cigar-review-site.com/cooking/img_1358.jpg

[kydsid]

I stop at Fiesta every time I am through Austin. I love that place, has so many cuts of meat I just can't get down here at the end of I35.

[tuxpuff]

Oh yeah...Fiesta rocks...and it's right around the corner from me. It's the only place I shop.

[tuxpuff]

1.5 hours in

http://cigar-review-site.com/cooking/img_1359.jpg

http://cigar-review-site.com/cooking/img_1360.jpg

[kydsid]

Oh yeah...Fiesta rocks...and it's right around the corner from me. It's the only place I shop.

Cool next time I won't bother with the dry ice, I'll just bring it by to be smoked on the spot. :D

[BigAsh]

Here's something different.

We eat this once or twice a week...

I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.


http://i252.photobucket.com/albums/hh39/mosesbotbol/photo-74.jpg

http://i252.photobucket.com/albums/hh39/mosesbotbol/photo-73.jpg

I love paella!.....man that looks tasty!

[tuxpuff]

Cool next time I won't bother with the dry ice, I'll just bring it by to be smoked on the spot. :D

Right on!

[kydsid]

Right on!

You know a San Antonio or Austin double smoke out (meat and cigars) might be a worth wile venture. hmmmm

[Humidor Minister]

DAMN IT! One more picture and I'm gonna eat the couch. I can't WAIT for the weekend. A big 12lb butt and some racks. Low and slow, that is the tempo. I start with smoke at 180 for a couple hours then bump up the heat to 225 for the rest of the fun. A perfect time to bust out that big 3 hour cigar you've had in the bottom of that humi.:banger I'll get some pics this weekend for you guys.

[kydsid]

. A perfect time to bust out that big 3 hour cigar you've had in the bottom of that humi.

I was thinking of taking down a Hemingway masterpiece maddy tomorrow morning while I smoke a fatty, sausage, carnitas and whatever else I feel like putting on the cooker.

[kydsid]

A full smoker is a happy smoker. I don't know why the phone made everything blue but oh well:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=4216

[kydsid]

All finished:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=4224


http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=4225


http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=4226

[cort]

I can't see the pics:confused:

[kydsid]

I can't see the pics:confused:

Hmm, lemme see. How about now?

[cort]

Hmm, lemme see. How about now?

Nope. that's weird I see all the other pics above but not yours. Maybe my browser blocks them for some reason? I will take your word that the food looks good;)

[kydsid]

Well they are hosted above on CA but I mistakenly put them in a private album. I changed it but I guess it didn't work. Here they are on imageshack


http://img339.imageshack.us/img339/2583/008ww.jpg
By kydsid (http://profile.imageshack.us/user/kydsid) at 2010-05-29



http://img294.imageshack.us/img294/8118/14316720.jpg
By kydsid (http://profile.imageshack.us/user/kydsid) at 2010-05-29



http://img697.imageshack.us/img697/4450/78008955.jpg
By kydsid (http://profile.imageshack.us/user/kydsid) at 2010-05-29



http://img691.imageshack.us/img691/1097/90230025.jpg
By kydsid (http://profile.imageshack.us/user/kydsid) at 2010-05-29

[cort]

Holy Chit dude:dr

You went all out. That is a huge fatty!!!! (That's what she said);)

[Steve]

Good lookin' vittles there Jason!

[BigAsh]

Had a few family/friends over......smoked meatballs, hot/sweet Italian sausage, and bacon wrapped chicken thighs...Made a sauce of Sweet Baby Rays mixed with spaghetti sauce, thinned with some apple cider vinegar, for the sausage and meatballs....glazed the thighs....came out pretty tasty....used apple wood and hickory....

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/003-7.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/007-5.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/008-4.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/010-4.jpg

[captain53]

That looks really good and tasty!:tu

[Scothew]

Just made my first brine. Water (duh) sea salt, LOTS of black pepper (ground), garlic powder, onion powder, rosemary, some bay leaves, and a healthy dose of molassas.

Its cooling now, will put in the fridge in a bit to get it real cold before I add the meat to it, then its off for a overnight soak to go on the smoker in the morning.

[T.G]

Just made my first brine. Water (duh) sea salt, LOTS of black pepper (ground), garlic powder, onion powder, rosemary, some bay leaves, and a healthy dose of molassas.

Its cooling now, will put in the fridge in a bit to get it real cold before I add the meat to it, then its off for a overnight soak to go on the smoker in the morning.

I normally make my brines with fairly minimal water, enough hot water to disolve the salts and sugars into more of a concentrate than a brine, then dump a ton of ice cubes into them. Ice cubes melt in the hot water, and I now have a instantly chilled brine at about the right concentration. Takes less than 10 minutes from boiling to super chilled and adding meat. :2

[Scothew]

Yeah I thought about that after the fact Adam.. i really wish I had gone that route.

[Gonesledn]

dam you guys are turning out some great looking meals!

tonights dinner....

couple chuck roasts on right now

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMDktMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTAtMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTEtMjAxMDA1MzAtMTMxN.jpg

[BigAsh]

I normally make my brines with fairly minimal water, enough hot water to disolve the salts and sugars into more of a concentrate than a brine, then dump a ton of ice cubes into them. Ice cubes melt in the hot water, and I now have a instantly chilled brine at about the right concentration. Takes less than 10 minutes from boiling to super chilled and adding meat. :2

:tpd:....:tu

[BigAsh]

dam you guys are turning out some great looking meals!

tonights dinner....

couple chuck roasts on right now

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMDktMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTAtMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTEtMjAxMDA1MzAtMTMxN.jpg

Lookin' good Wes....Love smoked chuckie....

[captain53]

dam you guys are turning out some great looking meals!

tonights dinner....

couple chuck roasts on right now

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMDktMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTAtMjAxMDA1MzAtMTMxM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTEtMjAxMDA1MzAtMTMxN.jpg


That is one cool looking smoker rig!!!:tu:tu:

[Gonesledn]

thanks for the compliments guys! i do love chuckies, and not expensive either.

some finish pics...

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTItMjAxMDA1MzAtMTcyM.jpg



http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAzMTMtMjAxMDA1MzAtMTcyN.jpg

[cort]

Looks great Wes. Got any dry ice so you can send me some?;)

[kgoings]

Threw in a 10 lb brisket this morning! :tu

http://i34.photobucket.com/albums/d108/kirkgoings/1f1efa96.jpg

[kgoings]

So I have been loving my UDS! Anybody have any plans for building a horizontal smoker with a separate wood box? I want to try 'wood smoking' but don't know where to start.

[LooseCard]

It all looks good, for what I can see (work is blocking some pics).


I smoke a pair (17.8 Lbs.) of Butts for National Smoke Day that I got pics of, along with a Bacon Explosion (original fattie) and chicken parts (drummies and deboned thighs) that I didn't take pics...

I'll try to offload the Camera tonight and get the pics up!





It was a smokin' good weekend! http://tvwbb.infopop.cc/images/wsmsmile8gm.gif

[Mr B]

On Saturday I took bone-less Leg O Lamb (costco) rubbed it down w/ Salt, Pepper, Garlic Powder, Onion Powder, Cumin, and Smoked Paprika. Drizzled some E.V.O.O over it and Vac-Sealed it overnight.
Put it in @ 210* for 5 hrs until IT of 168*
Used Apple, Alder and Hickory for 3 of the Hrs.

Sauteed Onions, Bell Peppers, Crimini Mushroos and Garlic.

Sliced the Lamb thin, put it on a Sourdough Roll w/ the veggies and a Yogurt, Cilantro, garlic sauce (costco).
Served it up w/ a Greek pasta salad.

Truely Awesome!

After the Rub of Love
http://im1.shutterfly.com/media/47a0d823b3127ccefa10cdc3374800000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/


After the smoke, I.T. of 168*
http://im1.shutterfly.com/media/47a0d823b3127ccefa118bdb960f00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/


mmmm mmmm good!
http://im1.shutterfly.com/media/47a0d823b3127ccefa11ab0417f000000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Oh ya, and the CreamCheese, Bacon, Chive stuffed Jalapenos.
http://im1.shutterfly.com/media/47a0d823b3127ccefa10e256775200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[OLS]

I think it is funny that Gonesleddin' shows these cool accessory hooks and all the stuff hanging down.
At MY HOUSE this just puts the utensils in perfect dog-licking range. I wanted so badly to throw a
coupla hooks on my smoker, but sadly, everything stays up top.

[OLS]

In a related story, I have purchased cream cheese, jal peppers and bacon for some ABTs. In fact I also have some crab meat au gratin put away to add to the ceream cheese, but after coring the damn things, and having the semi-steam of the warm water going down the disposal for only a second, I changed my mind. Up the nose, into the lungs, and now my left nostril is burning 20 mins later. I no longer have the balls for Jals. I ate a bunch in the service during my nacho orgies. But the next day, the price down south is too high to pay. I am not even going to waste my damn bacon. UNLESS MY two guests like peppers and return my email tonight some time.
More for the rest of you.

[Superbad]

In a related story, I have purchased cream cheese, jal peppers and bacon for some ABTs. In fact I also have some crab meat au gratin put away to add to the ceream cheese, but after coring the damn things, and having the semi-steam of the warm water going down the disposal for only a second, I changed my mind. Up the nose, into the lungs, and now my left nostril is burning 20 mins later. I no longer have the balls for Jals. I ate a bunch in the service during my nacho orgies. But the next day, the price down south is too high to pay. I am not even going to waste my damn bacon. UNLESS MY two guests like peppers and return my email tonight some time.
More for the rest of you.

Try poblano peppers instead. They have a tiny bit of heat but tons of flavor! I think they make better ABT's.

[GTsetGO]

6 lb Boston Shoulder

what it started as:

http://i307.photobucket.com/albums/nn286/gtsetgo/food/IMG00157-20100605-1316.jpg

3.5 hours in:

http://i307.photobucket.com/albums/nn286/gtsetgo/food/IMG00158-20100605-1611.jpg

[Smokin Gator]

Try poblano peppers instead. They have a tiny bit of heat but tons of flavor! I think they make better ABT's.

Blasphemy!!! :bx

:D

[OLS]

Well, as the Gator said, BLASPHEMY! I cooked em up in a little scrunched up foil rack, and they came out tremendously.
Mixed about half crabmeat and half cream cheese, and in the end went with a few tablespoons of grated cheddar.
Creamed that up and stuffed it into the peppers. Wrapped em in bacon and grilled em up. As they say, once the
ribs and seeds are gone, they are not nearly so hot. Great taste, but we'll have to wait til tomorrow to REALLY know
how it went down. ;) Or came out. ;)

[Smokin Gator]

Glad they turned out well Brad. The morning should bring no surprises!!

[BigAsh]

Had my brothers/bro-in-law over yesterday for some poker....7 lb brisket flat....put it on the drum at 350 fat cap down....1.75 hours til 165 internal...foiled with a drizzle of honey on each side, fat cap up about 1/2 cup beer in the foil, wrapped tight and back on the drum...took the brisket to 190 internal and off the smoker...mixed the "love juice" in the foil with some Sweet Baby Ray's and some rub for a mop...back on the drum no foil and mopped each side about 10 min each to firm up the bark....reduced the mop with some dijon to make a killer sauce.....put some vidalias on the smoker with some sweet potatos....also 2 chubs of pepperoni, slathered and rubbed, great if you never tried it....all the grease renders out and the pepperoni gets "light", real tasty....grilled up some grape tomatoes and mixed with the smoked onions....grilled romaine halves drizzled with olive oil and fig balsamic, salt, pepper and some blue cheese....great dinner but lost my shirt in cards!


http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/004-7.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/007-6.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/024-2.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/020-3.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/027-1.jpg

[Steve]

:tu:tu

[Superbad]

Blasphemy!!! :bx

:D

Well I like em both ways, but for people who don't like hot stuff, I think poblanos are pretty good! To each their own!

[OLS]

Well, updating....YeeeeeeeOOOWwwww! Oh that hurts. :(
No more for me. I stopped this thirty years ago for good reason apparently.
They were good, though. It ain't the heat in the EAT, it's the slap in the C__p.

[Steve]

If you a really up for a challenge, I've made them with Habenaros and Red Savina Habenaros. Crab meat stuffing tasted really good in them, as well as a Caribbean citrus kinda thing we messed around with. Not for the faint of heart though!

[Smokin Gator]

Killer lookin' eats Keith!!!

Sorry to hear about the "next morning" problems Brad!!!

[kydsid]

If you a really up for a challenge, I've made them with Habenaros and Red Savina Habenaros. Crab meat stuffing tasted really good in them, as well as a Caribbean citrus kinda thing we messed around with. Not for the faint of heart though!

Now that is the kind of challenge I am talkin bout! Might have to make plans for Epic III if that is on the menu. :tu

[Smokin Gator]

Now that is the kind of challenge I am talkin bout! Might have to make plans for Epic III if that is on the menu. :tu

Brother... I hope you can make it to Epic III, but I am NOT making ABTs for 50+ people. :su

[OLS]

Back in the service we would fire up platter after platter of nachos, properly made, with a pepper on each chip.
And one day I just realized I couldn't take it anymore. I still love the nachos, but hot contests are out. I once
drank a bottle of Tabasco for 40 bucks. One day hot is no big deal and the next it's just impossible.;)

[T.G]

I once drank a bottle of Tabasco for 40 bucks.

What size bottle?

I only got $20 (or was it only $10?) for drinking a 2/3 full 12oz bottle of Tabasco (like the ones they sell at Costco). I'm thinking I got ripped off.

[T.G]

Had my brothers/bro-in-law over yesterday for some poker....7 lb brisket flat....put it on the drum at 350 fat cap down....1.75 hours til 165 internal...foiled with a drizzle of honey on each side, fat cap up about 1/2 cup beer in the foil, wrapped tight and back on the drum...took the brisket to 190 internal and off the smoker...mixed the "love juice" in the foil with some Sweet Baby Ray's and some rub for a mop...back on the drum no foil and mopped each side about 10 min each to firm up the bark....reduced the mop with some dijon to make a killer sauce.....put some vidalias on the smoker with some sweet potatos....also 2 chubs of pepperoni, slathered and rubbed, great if you never tried it....all the grease renders out and the pepperoni gets "light", real tasty....grilled up some grape tomatoes and mixed with the smoked onions....grilled romaine halves drizzled with olive oil and fig balsamic, salt, pepper and some blue cheese....great dinner but lost my shirt in cards!


http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/004-7.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/007-6.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/024-2.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/020-3.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/027-1.jpg


Nice!

[Superbad]

Well, updating....YeeeeeeeOOOWwwww! Oh that hurts. :(
No more for me. I stopped this thirty years ago for good reason apparently.
They were good, though. It ain't the heat in the EAT, it's the slap in the C__p.

I think getting "the hot seat" the next day is the thing that keeps me from eating the really hot foods anymore. I really like ABT's, and like to use poblano peppers for those who like great taste without the extreme heat. Remember kiddies pain is not a flavor.

[LooseCard]

Remember kiddies pain is not a flavor.
:r:r:r

[LooseCard]

So I finally got my photos uploaded....

I prepped and seasoned Friday morning. Decided to try "Mr.Brown" for once, on both cuts.
I re-seasoned/re-rubbed them Friday night, just before they went on:
http://img41.imageshack.us/img41/7908/1000503ey.jpg (http://img41.imageshack.us/i/1000503ey.jpg/)


Put them on late that night. 17 pounds of happiness!
http://img266.imageshack.us/img266/6987/1000506r.jpg (http://img266.imageshack.us/i/1000506r.jpg/)

Chugging away, as I splept.
http://img46.imageshack.us/img46/1649/1000504n.jpg (http://img46.imageshack.us/i/1000504n.jpg/)

Early morning checkup, water and coal restock. Lookin good!
http://img231.imageshack.us/img231/8089/1000509.jpg (http://img231.imageshack.us/i/1000509.jpg/)
End product, hours later.
http://img541.imageshack.us/img541/7394/1000510k.jpg (http://img541.imageshack.us/i/1000510k.jpg/)

It was good.
The bark had an 'afterburn' affect, but was perfect when mixed all in.


We found that my private mix is more 'savory' than this, and the wife wasn't a huge fan...
Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.


I'm going to have to incorporate some sweet and hot combo into mine tho!

[OLS]

Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.I always find I am more satisfied with my own mixtures. NO surprises, and yeah, maybe there is something missing, but what is in there is just the way I want it. I found something I WANT in my mix that isn't though, and if they make it I need to find it, and that is "powdered worcesteshire". I don't know if it even exists, but I smelled a rub that was perfect the other day, and that's what I think I smelled in it. So the search is on. ;)

[OLS]

Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.I always find I am more satisfied with my own mixtures.
NO surprises, and yeah, maybe there is something missing, but what is in there is just the way
I want it. I found something I WANT in my mix that isn't though, and if they make it I need to
find it, and that is "powdered worcesteshire". I don't know if it even exists, but I smelled a rub
that was perfect the other day, and that's what I think I smelled in it. So the search is on. ;)

[OLS]

HAHAHAHAHA, they DO make it. Order now boys!

http://store.firehousepantrystore.com/lbworscpw.html

[OLS]

OH ho, hahaha, heheehe oh this is too much.

http://store.firehousepantrystore.com/baconbandaids.html

http://store.firehousepantrystore.com/baconairfresh.html

[Mr B]

GTsetGo, Keith and Dan....Awesome lookin eats!!! :tu

[mosesbotbol]

3.76 Chuck roast. Came out really well. It's like poor man's brisket. Brisket use to be cheap, but not now, so chuck it is!

[kydsid]

3.76 Chuck roast. Came out really well. It's like poor man's brisket. Brisket use to be cheap, but not now, so chuck it is!

Really how much does it go for up in your woods?

[LooseCard]

HAHAHAHAHA, they DO make it. Order now boys!

http://store.firehousepantrystore.com/lbworscpw.html


Group buy? :r

[T.G]

Group buy? :r

LOL.


McCormick brand spices sells powdered Worcestershire in tins about the size of the ground black pepper tins. Every supermarket here has had them for years.

[Superbad]

Yesterday I stuffed 6 Poblano peppers with a bacon, cream cheese, sharp cheddar, onion and garlic mixture, wrapped them in bacon and smoked for 2 hours along with a 5# bone in boston butt and a beef brisket flat. This was my first attempt at brisket and WOW I loved it. I will be making this more often. I smoked them for 7 hours around 250° the last hour was wrapped in foil. The brisket had a final IT of about 180°.

[BigAsh]

Lookin good Bobby! :banger

[LooseCard]

Lookin good Bobby! :banger
:tpd:
I keep wanting to do a Brisket, but everyone always comments about finishing them in the oven' - at my Camper, there is no oven.

Need to try the Pablanos idea though.

[tuxpuff]

:tpd:
I keep wanting to do a Brisket, but everyone always comments about finishing them in the oven' - at my Camper, there is no oven.

Need to try the Pablanos idea though.

You don't need to finish a brisket in the oven. If you are paranoid you can wrap it in foil for the last hour or two...but I don't even do that. Just wrap it when you take it off and let it rest for an hour...you'll be fine.

[kydsid]

You don't need to finish a brisket in the oven. If you are paranoid you can wrap it in foil for the last hour or two...but I don't even do that. Just wrap it when you take it off and let it rest for an hour...you'll be fine.

This here is good advice. Remember he is a Texan. We kick out all them city boys ifin that can't make a brisket. ;)

[Superbad]

Thanks for the compliments. I loved the brisket and will be making lots more in the future.

[OLS]

I finish mine in the crock pot. Of course, they threw me out of Texas

[kydsid]

I finish mine in the crock pot. Of course, they threw me out of Texas

I thought it was because, all your exes live in Texas, thats why you hang your hat in Tennessee.

[Steve]

You don't need to finish a brisket in the oven. If you are paranoid you can wrap it in foil for the last hour or two...but I don't even do that. Just wrap it when you take it off and let it rest for an hour...you'll be fine.

Per Paul Kirk...

http://www.bbqcookoff.com/images/crutch.jpg


:r:r

[OLS]

Sorry, this needs to be HERE:

I am thinking about BBQing myself. Might get a little tricky when I try to mop myself.
Hate to get a boner on the grill and have to re-apply the rub.

OK, so I get a big box of spices in from Firehouse Pantry dot com. Bout 120 bucks worth. Everything
I need to make a giant bulk batch of rub. So I get a big bag done and think, hell, why not do another bag.
So I am mixing and shaking and sqeezing and WHAMMIE! Whoosh, 45 bucks worth of rub flies into the air,
coating my shirt, pants, in my shoes, on my chair, in my keyboard, in my nose. So naturally, I just BUST
out laughing and everybody around me busts out too. We are all sneezing and wiping our runny noses
and laughing and our sides begin to hurt. So I clean my chair with some upholstery cleaner, have
the guys out in the kart shop blow me off with compressed air, sweep and mop the area and it is done
for now. Everybody says it smells great.
TODAY.
In the weeks to come, I have a feeling that I am going to be pubic enemy number one.

Anyway, here's a picture.

[LooseCard]

So I am mixing and shaking and sqeezing and WHAMMIE! Whoosh, 45 bucks worth of rub flies into the air,
coating my shirt, pants, in my shoes, on my chair, in my keyboard, in my nose.

;s But I have to ask....
Why the heck were you mixing it at your PC ????:tf



Can I make a suggestion for next time? :D Get one of them-there new-fangled sticks with ink in it, and sumpthin to skratch on......







(j/k) :r
I am sorry to hear about you spiceplosion though.

[Steve]

I did that ONCE while mixing my rub. I use a 1 gallon mayo bottle to mix and store my rub in, and I got sidetracked by something and didn't have the lid on tight. Momma (wife) was not impressed with the mess in her kitchen!

[BigAsh]

Sorry, this needs to be HERE:

I am thinking about BBQing myself. Might get a little tricky when I try to mop myself.
Hate to get a boner on the grill and have to re-apply the rub.

OK, so I get a big box of spices in from Firehouse Pantry dot com. Bout 120 bucks worth. Everything
I need to make a giant bulk batch of rub. So I get a big bag done and think, hell, why not do another bag.
So I am mixing and shaking and sqeezing and WHAMMIE! Whoosh, 45 bucks worth of rub flies into the air,
coating my shirt, pants, in my shoes, on my chair, in my keyboard, in my nose. So naturally, I just BUST
out laughing and everybody around me busts out too. We are all sneezing and wiping our runny noses
and laughing and our sides begin to hurt. So I clean my chair with some upholstery cleaner, have
the guys out in the kart shop blow me off with compressed air, sweep and mop the area and it is done
for now. Everybody says it smells great.
TODAY.
In the weeks to come, I have a feeling that I am going to be pubic enemy number one.

Anyway, here's a picture.

:r:r......especially the compressed air part!

[T.G]

:r:r:r:r

Sorry Brad, but I'm laughing here.

Not at your misfortune, but at the time I was mixing a rub up that had about 10 different powdered dried chilies in it and I spilled about a cup or so worth. No problem I think, I'll just grab my Oreck "buster b" canister vac and take care of it (the little high powered vacuum that they do the funnel and bowling ball ove the head trick with)

It didn't have a bag installed. Or the fan filter. I didn't realize this at first either because I had it on a shoulder strap so the air discharge was behind me. I then turned around right into the cloud of chillies, without turning off the vacuum. So want to take a guess where the air discharge from the vacuum on my shoulder was going? Yup, right into the bowl with the rest of the chili powders that I hadn't spilled. Leaf blower time!

It was like someone sprayed a giant can of mace in the kitchen and all attached rooms.

Trying to explain to my neighbor why I was standing in the driveway covered in red powder while running a water stream from a garden hose full blast into my face while coughing my lungs up was, at the time painful, but in retrospect, pretty damn funny.

It was like "The Three Stooges take on FoodTV, minus two of the stooges" or something.

[OLS]

I think you got me topped there, Adam, lol.
To answer the various questions, I was not so much at my PC as at my desk. I hear them call my name up front,
and that usually means a box of chocolates. But my chocolate is back-ordered and now cancelled, so I knew it
was my spices. And when you get a box like that at work, everything stops. At least for me. I have to unpack and
inspect it. And then I thought, man, I am gonna mix up that rub. I have dozens and dozens of large ziplocks on hand
for troop support, so I just started working it out. The bag was sealed, but I guess I just put too much pressure on it.
And it's biglots zChinese crap. I am just happy it was not full powered stuff. I had a pound of Serrano powder, but I
did not know when I ordered it that this stuff was so powerful. So I gave away about 80% of that to my friend.
So this blend only had a small portion of Serrano. But it's over, and I have two large zippies full of rub.
But the real impetus was johnny on the spot co-worker of mine with his camera phone. the whole thing was
still unfolding when he fired off a few shots. :D

[T.G]

I won the doofus award that day allright.

[OLS]

: (the little high powered vacuum that they do the funnel and bowling ball ove the head trick with).
Oh, yeah, I know David Oreck very well. He used to be "The RCA Colortrak Man" back in his
early entrepreneureal days in New Orleans. He just sold TVs then, when I was a kid. But
I also worked at what was probably the first shopping channel in the world back in the mid 80's,
in Harahan, and David Oreck was just starting to really get into the inventor/entrepreneur thing.
We used to tape shows with him all the time. I think he is no longer in NO, though.
I lost touch with him. Nice guy. After writing this, I went here: http://en.wikipedia.org/wiki/David_Oreck
and it turns out he wasn't jsut selling TVs back then, lol. Read through that and be amazed.

That job also intersected me with the man who invented the "Cajun Injector" I think I also was
present for the first ever infomercial. Shot out in the front parking lot of our shopping channel.
He deep fried a turkey, and was cooking all kinds of food. Good times. That job pioneered alot of
things in what we now know as the very worst of TV. :r :D ;s

[T.G]

Interesting. I always thought David Oreck had designed/invented his vacuum cleaners, I didn't realize he had actually bought a patented design.

The Cajun Injector - LOL. I must have 4 or 5 of those lying around here somehere... (got them cheap from Safeway one year, they were closing them out at 50-cents for the small packs with the bag of marinade and a dollar for the big packs with the jar and the "rub").

Never liked how the commercially made injections left the meat with a funky texture. Although I did find a good use for their Cajun Butter marinade: that you take a whole ear of corn, peel back the husk, remove the silk, run the entire thing under water to wash the corn and wet the husk, pat the corn dry (but not the husk, leave it wet) brush the corn and the inside of innermost layer of husk down with the Cajun Butter injection marinade, sprinkle some Tony Chacharies on it, pull the husk back into place and toss on a grill, rotating every now and then depending on how hot the grill is (a tiny bit of burn it ok too - adds character). Delish.

[Mr B]

I went and grabbed a 5lb Bone-In Chucky form Safeway last night (on sale $1.89 lb).

In the Food Processor went 1 can of Chipolte Peppers w/ Adobe Sauce. 1/2 Cup of Dark Brown Sugar and 1-2 Tsp Salt & Pepper.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0db57d1f9200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Put the Chucky in a Vac-Seal Bag and poured the sauce all over it. Vac Sealed.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0dfdf51f3e00000050O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/


Put in the fridge overnight and this is what I have this morning.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0d28badeb300000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Put it in at 10:30 over Apple, Alder & Hickory. Just waiting for that 190* Will post finished product later

[BigAsh]

I went and grabbed a 5lb Bone-In Chucky form Safeway last night (on sale $1.89 lb).

In the Food Processor went 1 can of Chipolte Peppers w/ Adobe Sauce. 1/2 Cup of Dark Brown Sugar and 1-2 Tsp Salt & Pepper.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0db57d1f9200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Put the Chucky in a Vac-Seal Bag and poured the sauce all over it. Vac Sealed.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0dfdf51f3e00000050O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/


Put in the fridge overnight and this is what I have this morning.

http://im1.shutterfly.com/media/47a0d833b3127ccefa0d28badeb300000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Put it in at 10:30 over Apple, Alder & Hickory. Just waiting for that 190* Will post finished product later

Nice!....how'd it turn out?.....That marinade is interesting....anything with chipotle is in my wheelhouse!

[T.G]

Nice!....how'd it turn out?.....That marinade is interesting....anything with chipotle is in my wheelhouse!

:tpd:

Like to hear how that turned out, should have been pretty good I would think.

[Mr B]

It turned out Very good. the family loved it. It did not "pull" like it would have liked. Certain parts did but not the entire thing. So like a brisket I started slicing, chopping and dicing.
We had them tostada style. I cooled em down w/ my fresh Pico de Gallo salso, lettuce, sour cream, and avocado, Jack & Cheddar.
I kept it moist in the smoker by spritzing once & a while w/ apple cider vinagar.
I also wrapped it in foil, then a towel and put it in a cooler (warm)for an hour after removing it from the smoker.
The taste was awesome and spicy. It stayed very moist and juicy.

Ready to come out.

http://im1.shutterfly.com/media/47a0d832b3127ccefa0f949286e900000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/


Ready to eat!!

http://im1.shutterfly.com/media/47a0d832b3127ccefa0edab7a6a700000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[OLS]

Holy heater Batman, it was every bit of 97 this weekend with a heat index of 110.
I am not much on heat indices nor chill factors, but I know one thing. I looked
poignantly at the grill out on the patio from the safety of my kitchen window.
That's as close as I got. Poor dogs, though. They had to endure and maintain.

Ahhh. You cooked the MEAT to make the taco. BRILLIANT.
UUuummmm...ABACABO..........my favorite. I bought two avocados
the other day, just to eat with a spoon. But I had guests coming, so
I went ahead and reluctantly made guacamole. Come to find out they
didn't EAT that. Not a waste of food, but certainly effort. And it turned
what would have been two excellent avos into mashed up $hite. But I ate it.

[T.G]

Nice. BBQ'd chuck makes for some awesome Mexican food. It's actually one of my favorites to cook.


It turned out Very good. the family loved it. It did not "pull" like it would have liked. Certain parts did but not the entire thing.


I've noticed that safeway 7-bone chucks have a tendency to be stubborn. I'm not sure if it's the supplier for this area (don't know for certain if the Safeway markets in your area are being supplied by the same cattle ranches, although it is very possible that we are in the same distro chain), or just the fact that it's only USDA Select, or a combination of both.

I found that a longer cook and foil wrapping for the last hour or two while still in the bbq helped tremendously.

[Mr B]

Nice. BBQ'd chuck makes for some awesome Mexican food. It's actually one of my favorites to cook.





I've noticed that safeway 7-bone chucks have a tendency to be stubborn. I'm not sure if it's the supplier for this area (don't know for certain if the Safeway markets in your area are being supplied by the same cattle ranches, although it is very possible that we are in the same distro chain), or just the fact that it's only USDA Select, or a combination of both.

I found that a longer cook and foil wrapping for the last hour or two while still in the bbq helped tremendously.

I tried to pick one w/ the most marbling but what you are saying might be true. I couldnt let it go any longer in the Q. It already reached 196* (6 hrs @ 210*) and I didnt want to over cook it. It still came out Great. It just didnt "pull" very well. Chopped worked fine.

[Ender]

I'm going to try a brisket for the first time this weekend. I'm new to smoking and have a Smoke Hollow electric smoker. Any suggestions, pointers, advise, directions will be much welcome.

[T.G]

I tried to pick one w/ the most marbling but what you are saying might be true. I couldnt let it go any longer in the Q. It already reached 196* (6 hrs @ 210*) and I didnt want to over cook it. It still came out Great. It just didnt "pull" very well. Chopped worked fine.

I tend to foil wrap my chucks at somewhere between 150 and 160, then let them go for another two hours, at which point they will usually hit around 205-210 internal, but because they are braising in their own juices they stay moist and they don't really overcook in the traditional sense they just simply fall apart because the connective tissue breaks down very quickly at the slightly higher temperate. You can literally open the foil up after the rest period and reach in, and give the bone a tug and it'll pop right out clean and you could shred the meat with your fingers if you wanted to (and had some wicked callouses so you didn't burn your hands).

[tuxpuff]

Forgot to post the pics of the finished lamb breast. The flavor was absolutely incredible...smokey lamby goodness.

http://cigar-review-site.com/cooking/img_1361.jpg

http://cigar-review-site.com/cooking/img_1362.jpg

[T.G]

Nice.

What did you use for smoke wood?

[tuxpuff]

Apple and hickory are what I had laying around...seemed to do the job.

[T.G]

Thanks.

One of these days I'll get around to smoking some lamb, not sure why I never have, no particular reason I guess.

[tuxpuff]

I've never smoked any other cut except for the breast...but if you can find it...it's the most fatty delicious piece of meat ever. They are cheap...like $9 for what you see. I would guess that 2/3 of it is fat that is thrown away after you smoke it...but what remains...amazing. Possibly the best smoked meat that I've ever had...of course I'm a huge fan of lamb. I smoked it for 8 hours...but with the fat on it...you could probably smoke it for 2 days without it drying.

[Mr B]

Very nice!