What's in your smoker?

[OLS]

Peter, I have determined to my mind that there are three factors...high sugar content in the rub,
Long and slow cook times, and Temps over 225 degrees. But I like what MarkinCA says, Adam knows best, lol.

[T.G]

So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark? Is it a really thick layer of rub? Higher temps? Longer smoking? A combination of the above? Something else I'm missing?


BBQ is one of those things where everyone eventually develops their own style and technique for this and many other things since we all cook a bit differently and prefer different combinations of ingredients and methods and individual pits work and behave differently.

For me, it can be a garlic paste coating (on lamb for example), or a heavier coating of rub - the rub having some brown sugar in it and no salt, so I can get away with this. That and 230F-240F pit with some smoke and that's about it for me. I hardly ever baste or mop.

Personally, I think Brad, gator and Luke get better looking barks than I do most of the time, so take my advice for what it's worth.

Traegers burn very clean, so you might never see a super dark bark.

Another thing to keep in mind is that these photos might not be representing the color correctly. A lot of the food I take pictures of looks darker on the screen than it actually is (or at least on my monitors - which might or might not be properly calibrated).

BTW - I've had dark crunchy bark that looked great but when you bit into it, it was due to oversmoking or overtemp and was bitter and nasty, so ehhh.

[T.G]

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work:)




Thanks - I've been doing something similar for some time, I just couldn't tell from the photo.

[T.G]

:r:r:r

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

[pnoon]

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work:)




That is the website and method I used for my first brisket. Winner!

fwiw - I didn't like the puddle when sprinkling Worcestershire so I put some in a spray bottle and it works really well. :2

[pnoon]

BBQ is one of those things where everyone eventually develops their own style and technique for this and many other things since we all cook a bit differently and prefer different combinations of ingredients and methods and individual pits work and behave differently.

For me, it can be a garlic paste coating (on lamb for example), or a heavier coating of rub - the rub having some brown sugar in it and no salt, so I can get away with this. That and 230F-240F pit with some smoke and that's about it for me. I hardly ever baste or mop.

Personally, I think Brad, gator and Luke get better looking barks than I do most of the time, so take my advice for what it's worth.

Traegers burn very clean, so you might never see a super dark bark.

Another thing to keep in mind is that these photos might not be representing the color correctly. A lot of the food I take pictures of looks darker on the screen than it actually is (or at least on my monitors - which might or might not be properly calibrated).

BTW - I've had dark crunchy bark that looked great but when you bit into it, it was due to oversmoking or overtemp and was bitter and nasty, so ehhh.

Thanks, Adam.
That helps a lot.

[Aero95]

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work:)





Bingo!! Though I have always waited a half hour after putting the meat on to spray it. Always comes out with a thick dark bark. Bourbon and Applejuice is my choice of spray.

[MarkinAZ]

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

:sleep:;)

Bingo!! Though I have always waited a half hour after putting the meat on to spray it. Always comes out with a thick dark bark. Bourbon and Applejuice is my choice of spray.

So if I have a sprayer bottle Aaron, whats the ratio of bourbon to applejuice that you use?

[Aero95]

:sleep:;)



So if I have a sprayer bottle Aaron, whats the ratio of bourbon to applejuice that you use?




Mark 1 part Bourbon 2 parts apple juice. Though I usually just pour what I like.

[replicant_argent]

Maple and brown sugar bacon to go on the smoker this morning while I work. A little alder, and maybe some apple.
I may have to take my work out to the deck a bit anyway today with the actual pseudo-spring weather. 65 degrees is very exciting for a Minnesotan in early May.

[cricky101]

I didn't fire up the smoker, but I did make some chicken drumsticks on the Weber kettle last night. A few with Plowboy's Yardbird rub and a few with Plowboy's Jerk rub. Added a little cherry wood to the coals for some smokey flavor.

Cooked about 45 minutes indirect with the smoke and then over high heat for a few minutes to crisp up the skin.

I like cooking the drumsticks because from the time I start up the coals until it's time to eat, it's about the perfect amount of time for a cigar and a couple of beers :tu

[Chainsaw13]

I didn't fire up the smoker, but I did make some chicken drumsticks on the Weber kettle last night. A few with Plowboy's Yardbird rub and a few with Plowboy's Jerk rub. Added a little cherry wood to the coals for some smokey flavor.

Cooked about 45 minutes indirect with the smoke and then over high heat for a few minutes to crisp up the skin.

I like cooking the drumsticks because from the time I start up the coals until it's time to eat, it's about the perfect amount of time for a cigar and a couple of beers :tu

Can't argue with this. Sounds good. :dr

[pnoon]

Pizza on the Traeger tonight. :dance:
Posted via Mobile Device

[Aero95]

Pizza on the Traeger tonight. :dance:
Posted via Mobile Device

:dr What do you plan on using.

[Chainsaw13]

Pizza on the Traeger tonight. :dance:
Posted via Mobile Device

Too bad you live so far away...

[pnoon]

Pizza on the Traeger tonight. :dance:
Posted via Mobile Device

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

before:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0055.jpg



after:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0058.jpg

[Aero95]

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

before:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0055.jpg



after:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0058.jpg

Hope you made enough to share ;)

[forgop]

This brisket is taking forever right now.

[MarkinAZ]

Mark 1 part Bourbon 2 parts apple juice. Though I usually just pour what I like.

Thank you Aaron...

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0058.jpg

That does look simply delicious Pete:dr Did I mention that looks delicious?:D

[OLS]

:r:r:r

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

Ahh, but that's what people are LOOKING for, they WANT to have every little detail. You combine FIRE
and expensive meat and people don't like to jump into things blind like that. They want a manual, lol.

Like Adam said, pictures are tough, they are too black, too blue, to this, too that. I need to remember,
while the food is on the grate, to shoot it, cause that's the best place for me. I get inside and there
is FOIL in the photo, and not enough light in the kitchen to balance the outside color temp. It's a
whole thing. Well dammit, I am smoking me up some meatsziz this weekend, I have worked myself up
into a lather now, lol.

And not for nuttin, I think this is the best thread in the entirety of CA.

[nofeardiver]

Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?

[pnoon]

Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?
Not at all. Quite simple, actually. And I usually make 3 or 4 at a time. They freeze well and I pull one and put it in the fridge the night before. When I get home from work, I take it out of the fridge and let it come to room temp and I'm ready to rock and roll.
Posted via Mobile Device

[Mr B]

Smoked up a big batch of Paprika last night. I forgot pics, DOH!

[Chainsaw13]

Peter, how'd that Caputo flour work out for you? And how hot can you get your Traeger for doing pizza?

[Ahbroody]

Looking like ribs today. Pregnant wife asked. Need to keep her happy.

[pnoon]

Peter, how'd that Caputo flour work out for you? And how hot can you get your Traeger for doing pizza?
The flour was great.
I believe the temp is ~450.
Posted via Mobile Device

[Steve]

Looking like ribs today. Pregnant wife asked. Need to keep her happy.

A very smart man right there!!!

[Ahbroody]

A very smart man right there!!!

Trying. After 3 you get the hang of it.

[Chainsaw13]

The flour was great.
I believe the temp is ~450.
Posted via Mobile Device

Unfortunately I haven't cooked a pizza in months since I found out my blood sugar was wacky. Still trying to research a decent lower carb dough recipe. Not sure how I feel about eggs and cream in my dough, but I've found a number that call for those.

[OLS]

Well no ribs this weekend....boss came up to me today and said, "hey, I volunteered you to shoot my 50th
class reunion weekend." So that's two days of fun there, weekend shot, no re-charge for the week to come.
It goes without saying I won't be getting laid, I mean, that never happens anyway. But you know, maybe this
was gonna be the weekend. Ah, I guess that's all part of doing almost nothing 5 days a week and getting paid
to be there. One day, you pay.

[OLS]

Haha, RIBS ARE BACK ON, baby! I was charging all the batteries and the boss says, What are you up to?
I told him and he says, well that reunion ain't til JUNE. I have never had more than 2 days notice for any
out of town trip, so needless to say I think HE just found out it wasn't til June, lol, but regardless, I get to
cook this weekend in the GORGEOUS COOL WEATHER. Well unless it gets hot, of course. It better not.

I am going to cook spares for the first time in a year. I hope I don't retch, lol. I am so spoiled by the BBRs.
NO squirrel this weekend, though. Maybe some chicken wings, legs or sumpin. Of course now I get to dread
a weekend of following the boss around with a camera for a month. It was gonna be like pulling off a bandaid,
now it's major surgery.

[forgop]

My last attempt didn't turn out as well as I hoped. I seasoned with Plowboys jerk on my pork and bovine bold on the beef. For wood, I smoked with apple, hickory, and oak. I think that I have officially experienced "too much smoke". I didn't feel like I put that much on it.

[nofeardiver]

Not at all. Quite simple, actually. And I usually make 3 or 4 at a time. They freeze well and I pull one and put it in the fridge the night before. When I get home from work, I take it out of the fridge and let it come to room temp and I'm ready to rock and roll.
Posted via Mobile Device

how do you make it if you dont mine sharing, as long as its not like an old family reciepe of something...LOL thanks

[T.G]

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

before:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0055.jpg



after:

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0058.jpg



Awesome.

That's one of the shortfalls of my smoker that miss the most. Doesn't do pizza well and they have to be very small.

[pnoon]

how do you make it if you dont mine sharing, as long as its not like an old family reciepe of something...LOL thanks
I'll post something in the Recipe sub-forum this evening. When it comes to cooking, I have no secrets.
Posted via Mobile Device

[T.G]

I'll post something in the Recipe sub-forum this evening. When it comes to cooking, I have no secrets.
Posted via Mobile Device

So....

...nah, too easy.

:D

[forgop]

Is there a "smoking for dummies" on how to get enough smoke but not too much? I had success the first 2 attempts but the last time was a bit much IMO.

[emopunker2004]

Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?

Dan, you got Publix in your area? Most of the Publix bakeries carry pizza dough if you ask them.

[OnlyDryReds]

Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?

Ive used a bread machine to make some pretty tasty pizza dough.

[wayner123]

Is there a "smoking for dummies" on how to get enough smoke but not too much? I had success the first 2 attempts but the last time was a bit much IMO.

A few questions on your setup will help.

1. What charcoal and wood combo are you using?

2. How long are you waiting before you put on the meat?

3. How long are you smoking the meat for?

[dadof3illinois]

Did something a little different with the ribeyes tonight. At least it was different for me.
I usually just sear my steaks on the grill then turn the temp down and finish cooking over indirect heat....just like everyone was taught. Might add a little dry rub once in awhile.
Well tonight I did two things a little different, just goofing around if you will.

I took the ribeyes and put them in the smoker for about 10 mins at 170 degrees with heavy hickory smoke. Took them out put them in a thick wet marinade of brown sugar, teriyaki, orange juice and worcestershire sauce for 30 min. Then put them on a white hot grill around 550 degrees for 3 min a side.
These things were great....LOL. I don't know how but man what a steak. Loads of flavor, juicy with a nice bark all around the edges.
What makes me mad is I'll never be able to get it to turn out the same again!!!

[Chainsaw13]

Sounds really good Jerry. How was the smoke flavor? Did it have enough with only 10 mins in the smoker?

[replicant_argent]

That sounds beautiful, Jerry.
It is bachelor night here, so I don't know what I am going to do, but it will most certainly involve a large chunk of protien.

[MarkinAZ]

I don't know how but man what a steak. Loads of flavor, juicy with a nice bark all around the edges. What makes me mad is I'll never be able to get it to turn out the same again!!!

Sounds very tasty Jerry! So, simply repeat what you did today and take better mental notes and you should have it dialed in:tu

[dadof3illinois]

Sounds really good Jerry. How was the smoke flavor? Did it have enough with only 10 mins in the smoker?

I used hickory saw dust in my smoker to get a lot of smoke. 10 min worked pretty good. I didn't want to actually cook the meat in the smoker so i pulled it out quick. May leave it longer at lower temp next time, but I use a gas smoker and it's hard to get those low temps.

[Smokin Gator]

Patrick (pfm721) finished law school this week and has been wanting to do a brisket cook before he moved away. We decided this would be the weekend.

He shows up Friday night with six full packer briskets. Figured he would get the meat ready for his party next weekend. We had a great time cooking and the briskets turned out GREAT!!! I wish I had thought of taking pics. The huge pan of burnt ends was a thing of beauty:noon

[replicant_argent]

I noticed that Sams had cryopacks of Beef Tongue in their case when I visited last week. Around here, not such a common thing to see, and I think most "butchers" around here would look at you like you had 3 eyes in this White Bread, Mushroom Soup Hotdish, mac-n-cheese region if you asked for them to special order a couple.
It's a good thing, and I hope to get a couple to do something creative and delicious before they stop carrying them because nobody is buying.

[Chainsaw13]

I'd be interested to hear how your prepare them Pete. There's a local Mexican grocery I go to occasionally that carries fresh beef tongue. I'd had it in tacos before and thought it was pretty good.

[MarkinAZ]

Patrick (pfm721) finished law school this week and has been wanting to do a brisket cook before he moved away. We decided this would be the weekend.

He shows up Friday night with six full packer briskets. Figured he would get the meat ready for his party next weekend. We had a great time cooking and the briskets turned out GREAT!!! "I wish I had thought of taking pics." The huge pan of burnt ends was a thing of beauty:noon

Yeah, so do we Brent;)

:np

[forgop]

I tried beef tongue 20+ years ago when my grandmother made it. I don't recall the flavor being bad, but I just didn't like the texture.

[OLS]

Happy Mother's Day Smoke lovers! Threw a cryopack of Small Bone Spare Ribs on the barbie today.
The dogs were elated. These freaking things almost made me forget Baby Backs. Perfectly cooked and
not a bad smoke job either. I had some red potaatoes cooked up and mashed them with a fork, threw some Zatarain's
creole seasoning and butter on em and Mange'...mamamia these things were fantastic. have two racks to bring
to work tomorrow.

[forgop]

Ok, I gave into the peer pressure to try some baby backs...getting ready to pull them off now.

[MarkinAZ]

Ok, I gave into the peer pressure to try some baby backs...

Happy Mother's Day Smoke lovers! Threw a cryopack of Small Bone Spare Ribs on the barbie today...

Great looking ribs guys:dr

[pnoon]

If it would stop drizzling, I am planning to do another pizza (bbq chicken).

[MarkinAZ]

If it would stop drizzling, I am planning to do another pizza (bbq chicken).

Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?

[pnoon]

Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?



Nope. I usually make my own from scratch.

[forgop]

Spare ribs after 6 hours

[dadof3illinois]

All of you have cooked up some great looking ribs. Momma wanted to go out for pasta this evening so that's what she got but I would have rather stopped by one of your houses for those ribs....LOL.

Nice job guys!!!

[T.G]

Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?



I'll save you the trouble in two words: It sucks.

It used to be exceptional up until about 3-4 years ago, it would yield these great crispy chewy thin crusts. Did you ever get a chance to eat at the original Jacopo's in BH before they closed and sold the name? It was like their old crust. Very NY-ish.

So good that half the time I wouldn't even bother to make dough, I'd just buy it from them. But then they reformulated it, took out at least one of the key ingredients that gave it that fantastic texture and flavor and now, seriously, it's just crappy pulp with no flavor.

[MarkinAZ]

I'll save you the trouble in two words: It sucks.


Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

[cricky101]

Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

I've used their plain crust (not the herbed or wheat) a couple of times and it was good. Crispy bottom and a nice chew when we used a pizza stone in the oven at 550.

[Mr B]

I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those.
Came out great. They go so quick, I might have to start smoking 3-4 at a time. :noon

[kgoings]

I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those.
Came out great. They go so quick, I might have to start smoking 3-4 at a time. :noon

Pardon the ignorance, whats the difference between Pulled and Carnitas?? They are both shreded-ish pork right??

[MarkinAZ]

I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those...


Isn't Prok on the California Endangered Species list Brent?;)

[replicant_argent]

Isn't Prok on the California Endangered Species list Brent?;)
I thought P'rok was Spocks inbred stepbrother.

[Mr B]

LOL, sorry it was my left-handed typing techniques :sh

Ya it was pork not prok.

Kirk, no difference in the shredded pork. I just added BBQ sauce to one and nothing to the other (will use for carnitas.)

[T.G]

Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

Yeah, especially when they mess something up for the silliest of reasons. They made the dough healthier. It's a pizza for crying out loud, it's not exactly healthy to begin with, was it really necessary to take the lard out and replace it with low fat oil that yields a dough with totally different (and totally suck-ass) characteristics?

If they had at least used olive oil as the substitute, then I might have forgiven them, but of course that would have driven the price up.

[pnoon]

Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?

I'll post something in the Recipe sub-forum this evening. When it comes to cooking, I have no secrets.
Posted via Mobile Device

Better late than never.

http://www.cigarasylum.com/vb/showthread.php?t=45437

[MarkinAZ]

Better late than never.

http://www.cigarasylum.com/vb/showthread.php?t=45437

Saw it. Love it. Thanks Peter:tu

[nofeardiver]

ok not really smoked, but i did do some grilling on my egg which is also my smoker, i did throw some jack daniels smoking pellets in...

So did some chicken, hamburgers, bella mushroom caps(my favorite), baked potatoes, and squash all on the grill tonight, here are a few pics.... Also my wife likes here burger well done, and thin, so she cut it in half, and low and behold it looks like a flipping smoke ring, it was sweet... i did throw in some jack Daniels smoking pellets for about an hour cook... O well it was darn good...

http://heavyequipmentrepair.com/dod/nub/bbq/051011/7.jpg
http://heavyequipmentrepair.com/dod/nub/bbq/051011/5.jpg
http://heavyequipmentrepair.com/dod/nub/bbq/051011/2.jpg

[cricky101]

Did some spare ribs, armadillo eggs (http://www.mainstreetmeats.com/armadillo-eggs---a-great-bbq-snack!/) and ABTs on the cheap bullet smoker last weekend. First cook of the year.

But I've got 2 pork butts, a packer brisket and corned beef (for pastrami) in the freezer ready to go!!

[fxpose]

I'm preparing to smoke 2 racks of spareribs and roast some red potatoes this afternoon in the brick oven.

[forgop]

Anyone have a good ABT recipe? Wanting to try some out on the smoker this weekend. Would also love to try something a bit more out of the ordinary other than the standard pork fare, so something geared more towards an appetizer type of thing would be nice. Any suggestions? Thanks!

[hammondc]

2 boston butts tomorrow....

[OLS]

Mr. Know it All has a question....when you do shoulders, do you smoke with that thick piece of skin on it
or do you like to trim that away? I like pig skin but I imagine it ain't too hot smoked. I also think it would
inhimit smoke penetration. Any ideas or preferences??

Went out to the store at lunch and picked up two shoulders and 4 racks of BBRs. I need to stock up while
the BBRs are onsale, cause I have a feeling it's gonna be a smoky summer. I also have a family gig in Aug
where I will have to feed about 15 up in the smokies. My freezer is NOT big, lol. Gonna be touch and go.

[fxpose]

I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.

[wayner123]

Mr. Know it All has a question....when you do shoulders, do you smoke with that thick piece of skin on it
or do you like to trim that away? I like pig skin but I imagine it ain't too hot smoked. I also think it would
inhimit smoke penetration. Any ideas or preferences??

Went out to the store at lunch and picked up two shoulders and 4 racks of BBRs. I need to stock up while
the BBRs are onsale, cause I have a feeling it's gonna be a smoky summer. I also have a family gig in Aug
where I will have to feed about 15 up in the smokies. My freezer is NOT big, lol. Gonna be touch and go.

Did you get a picnic instead of a Boston Butt?? A picnic is still a shoulder but it is cooked as you would do a ham. If you are talking about a Boston Butt, I have never seen a Butt with skin on it, just a large fat cap.

[MarkinAZ]

I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.

They look delicious:dr

[Stevez]

Did you get a picnic instead of a Boston Butt?? A picnic is still a shoulder but it is cooked as you would do a ham. If you are talking about a Boston Butt, I have never seen a Butt with skin on it, just a large fat cap.

Agree; it's got to be a picnic and I would certainly cut the skin off for the exact reasons you mentioned. The picnic is much more "hammy" and is great itself, but won't be like the other half typically known as shoulder (for pulled pork usually).

[OLS]

Wayner is a funny character. He knows I know what a butt is, lol.
This thing is in no way COVERED with skin, maybe 1/5th. But I agree, I think I should pay a little closer attention.
I have seen 'shoulders' that are twice as long as this. (not two butts in a bag) I am guessing that they are both
parts in one.
Lemme go and check the freezer. haha, yep, picnic.

[Smokin Gator]

A shoulder is a picnic and a butt together. The butt is the upper part of the shoulder and the picnic is going down the leg.

To me they cook the same and taste the same. I cut that skin off just 'cause it is ugly as heck... but there is not that much meat under it so it doesn't really matter either way, and cook it just like a butt.

[hammondc]

Agree; it's got to be a picnic and I would certainly cut the skin off for the exact reasons you mentioned. The picnic is much more "hammy" and is great itself, but won't be like the other half typically known as shoulder (for pulled pork usually).

YEs...this.


And on a side note, my temperature took a dive last night sometime down to 150* :jd

Sneaking back up on 205 now. :tu

[OLS]

Well, it's ON THERE now so no going back. I am cooking up the skin for the doggies to chew on and think
they got some kind of great scraps. They are so grill-spoiled. If I am cooking 5 burgers, they always get one
crumbled up and hand fed. If I cook ribs, 2-3 racks, I will end up feeding them about half a rack. The best is
the rib trimmings from st.louisizing. They feast.

Anyway, I'll know if I like em in about 5 hours. I just know they were cheap, about 5 bucks each.

[hscmit]

brad, thats awesome
I bet those dogs love the smell of the grill firing up more than you do!

[wayner123]

A shoulder is a picnic and a butt together. The butt is the upper part of the shoulder and the picnic is going down the leg.

To me they cook the same and taste the same. I cut that skin off just 'cause it is ugly as heck... but there is not that much meat under it so it doesn't really matter either way, and cook it just like a butt.

I always defer to Brent, as he is the pro and all around pitmaster.


Here are a couple decent diagram of pork cuts:

http://0.tqn.com/d/culinaryarts/1/0/g/H/-/-/picnic.jpg

http://3.bp.blogspot.com/_CleRr46Nh1w/SXaZEwh_ZrI/AAAAAAAAALw/kW5rZ2PiHUE/s400/pork+cuts.jpg

[OLS]

Nice diagrams...I had always seen the beef ones but never went looking for the hog.
I wonder why they call it a "picnic"? Interesting term. Not as interesting is I put three
racks worth of St.Louis-ize trimmings on the smoker with the picnic and pulled it all off
the grill and divvied it up already. Meaning without pics. Dangit. I WILL shoot the roast.

[OLS]

OK, let there be meat. The picnic has an hour at least to go, don't know, I have no thermometer.
But I do know meat, lol. It comes off when it's ready. ;) We got a picnic and some Rib Trimmins
from three racks o ribs I trimmed up last weekend.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribtrimmins.jpg
http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/picnicbuttend.jpg
http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/picnichockend.jpg

The trimmins were VERY good, even having to go around bones and cartilage, just exccellent flavor and smoke.

[hammondc]

THAT looks delishus.

2 Boston Butts went on last night at 11pm (Central) 15 hours later, they are hanging out at 178*. Dome temp of 210.

COME ON DAMMIT.....I am hungry.

[Fordman4ever]

Going on the smoker right now!!!

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-05-14_14-26-40_868.jpg?t=1305403148

[Steve]

Looks good Brad!

[Steve]

A great looking start Earl!

[Steve]

I just lined up a small cook for early June, a couple hundred punds of pork butt, a couple of cases of ribs, and probably a couple of packers. Hopefully it wont heat up to uch by then!

[Fordman4ever]

I just lined up a small cook for early June, a couple hundred punds of pork butt, a couple of cases of ribs, and probably a couple of packers. Hopefully it wont heat up to uch by then!

Sounds like fun.

[OLS]

Let it cook on the grill for another 45 minutes, then finished it in foil in the oven while I took a lil nap,
slathered it with Sweet Baby Ray's and broiled it for another few minutes. Pulled it with a couple forks
and promptly froze it, lol.

[Smokin Gator]

My old cook team partner and I did our first competition in a long while this weekend. It was in the town where I live so there was no excuse for not doing it!!

Finished third in pork, fifth in both chicken and brisket, fifteen in ribs and 6th overall (I think) out of 36 pro teams. I have no idea what happened to the ribs... they were so over done it wasn't funny. If we would have done what we usually do in ribs (usually a strength) we could have easily gotten our first Grand Championship.

Oh... and we won People's Choice for the first time ever. That was pretty cool as we never really pay much attention to that butt. We just season it, cook it, pull it, and pour whatever half empty bottles of sauce are in the trailer over it.

I sure wish I had the time to do more comps... This weekend really made me miss it!!!

[Steve]

I guess you are just going to have to practice more on your ribs...I'm sure about 300 of your closest friends would volunteer to critique them for you :D

[Fordman4ever]

I know I would.

[MarkinAZ]

We got a picnic and some Rib Trimmins
from three racks o ribs I trimmed up last weekend...

Nice looking picnic and rib trimmins Brad:dr Now, where exactly in TN do you live;)

[OLS]

Right where you'd think for being a BBQ guy, lol. I had a good time this weekend. I don't mess with butts much,
not a fan of having a lot of pulled pork in the fridge. I cook for practice and fun and take most of it to work to share.
Otherwise I'd be 400 lbs. So mostly I cook ribs cause that's what I like. But this time I decided to put some of this
thread into practice. I used to only eat butt roast out of the oven, and then only in winter for the free heat and
wonderful aroma. Then I started smoking them, but never getting it all that spectacularly done, pulling it out
early, slicing instead of pulling. Put while I would NEVER foil ribs, it sure did a number on that picnic. Man, talk about an
easy pull and great flavor. Used no liquids in the foil, but it worked out great.

[forgop]

3 racks of spare ribs and 24 ABT's are on the fire. Can't wait to try out these ABT's since this will be a first. .

[forgop]

Had to take a quick peek at my ABT's halfway into the cook...

[ucla695]

I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.

Those look great George! :tu :dr

[cricky101]

I made a ground beef fatty stuffed with cheese, mushrooms and spinach on the Weber kettle. Along side that I added a pan of doctored-up beans with some leftover smoked rib trimmings, other spices, etc ...

Once those were done I grilled up a few chicken breasts for salads later in the week.

It was a productive session!

[OLS]

What'dya got in those ABTs Duane, a cocktail weenie hidin' in there?

[fxpose]

I did a reverse seared, smoked tri-tip last night. Using bourbon soaked oak chips I did a short smoke until the internal temp read 120°F then waited for the coals to turn red hot for the quick sear.

[BobbyRitz]

This is my kind of thread! I love cooking on my 22.5 WSM.

I just recently bought a BBQ Guru DigiQ DX...talk about set it and forget it! It makes cooking on the WSM easy.

A few pictures:

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_8238.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_8316.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_8318.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_8332.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/NC%202008/IMG_8371.jpg

[Stevez]

I did a reverse seared, smoked tri-tip last night. Using bourbon soaked oak chips I did a short smoke until the internal temp read 120°F then waited for the coals to turn red hot for the quick sear.

Looks great. Never done a tri-tip as I don't see them around here. Probably named something else and I'm just not looking for the right thing. Anyway, looks delish. Steve

[Stevez]

Mister Ritz, the lobster and crab cakes; OMG. I have got to try that for sure. That looks unbelievable. Steve

[forgop]

What'dya got in those ABTs Duane, a cocktail weenie hidin' in there?

Used this recipe with a few little modifications for my first attempt...

http://www.bbqaddicts.com/blog/recipes/atomic-buffalo-turds/

I modified a bit-added some shredded cheese to cream cheese, used a BBQ seasonin in lieu of paprika/cayenne pepper, and didn't use any kind of sauce with it. It calls for a sweet sauce like the berry sauce from Arby's that would be really good.

Smokin Gator gave me some suggestions I'm going to use next time around, but these were good. I had 24 halves on Sunday and only put 3 in the fridge (wife ate 1). :dr

[ucla695]

This is my kind of thread! I love cooking on my 22.5 WSM.

I just recently bought a BBQ Guru DigiQ DX...talk about set it and forget it! It makes cooking on the WSM easy.



:dr :dr

Did you have to drill a hole in your WSM for the DigiQ or does it connect thru one of the vents?

[ucla695]

:dr :dr

Did you have to drill a hole in your WSM for the DigiQ or does it connect thru one of the vents?

Just found this (http://www.youtube.com/watch?v=_bwOUjFgLyE&feature=youtu.be) video. Despite the problems the guy in the video had with the fit, looks like a quick and easy install.

[OLS]

Just found this (http://www.youtube.com/watch?v=_bwOUjFgLyE&feature=youtu.be) video. Despite the problems the guy in the video had with the fit, looks like a quick and easy install.

Hahaha, I love this. This is political speak for "the guy in video was obviously an idiot." haha

[nofeardiver]

man you guys are making me hungry are hose stuffed shrimp?

[mfarre03]

Lobster Tails wtf, probably taste even better than they look. Awesome!!

[GodOfFire]

OK so how did you prepare and cook those lobster tails. I have 4 in the fridge and mine never look that good?

[fxpose]

My new Rib-O-Lator!

I got it most for doing chicken parts.....especially wings!...:)))

[pnoon]

7 1/2 pound pork butt. 12 hours at 225.
Resting quietly before it gets pulled.

:dr :dr :dr

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0067.jpg

[MarkinAZ]

Nice looking butt Peter:tu Will it survive until S.H.I.T. time?:rolleyes:

[pnoon]

Nice looking butt Peter:tu Will it survive until S.H.I.T. time?:rolleyes:



Most definitely.
It was smoked specifically for the S.H.I.T.ers tomorrow.
I don't dare show up without it.
Rick (galaga) brined it and brought it over this morning. I smoked it and will bring it to the herf tomorrow.

[MarkinAZ]

Most definitely.
It was smoked specifically for the S.H.I.T.ers tomorrow.
I don't dare show up without it.
Rick (galaga) brined it and brought it over this morning. I smoked it and will bring it to the herf tomorrow.


:D...A lynch mob would easily be formed I'm sure!

[Chainsaw13]

My new Rib-O-Lator!

I got it most for doing chicken parts.....especially wings!...:)))

:np

[MarkinAZ]

I did a reverse seared, smoked tri-tip last night. Using bourbon soaked oak chips I did a short smoke until the internal temp read 120°F then waited for the coals to turn red hot for the quick sear.

Looks delicious FX:tu

[T.G]

I've been away from this thread for too long. Great looking stuff guys.


Most definitely.
It was smoked specifically for the S.H.I.T.ers tomorrow.
I don't dare show up without it.
Rick (galaga) brined it and brought it over this morning. I smoked it and will bring it to the herf tomorrow.

Any photos of it after pulling? Let's see that smoke ring...

[fxpose]

:npI'll play with it on Sat and will post 'did happen' photos....lol...

[OLS]

THIS WEEKEND??? Oh, a sh*tload of bacon, lol. The one man on the boards who does NOT need bacon is going
to smoke about a half a pork belly. I am not happy about the way it is cut up, but I am gonna smoke it. Yay.
It is in stapler sized slabs. But in the end, as long as it's BACON, who cares that it is cut up already? :r

[OLS]

Any photos of it after pulling? Let's see that smoke ring...

Really. I mean come on...new smoker and no smoke ring-showing? What a cretin.
:noon

[pnoon]

Really. I mean come on...new smoker and no smoke ring-showing? What a cretin.
:noon
That's ADMIN Cretin to you, Brad.
;)
Posted via Mobile Device

[forgop]

Just fired up a chimney for some NY strips...this is gonna be a short stacked 22.5" WSM with the grate directly over the coals with the lid on. I'm outta propane. I may just get rid of the gas grill.

[T.G]

Just fired up a chimney for some NY strips...this is gonna be a short stacked 22.5" WSM with the grate directly over the coals with the lid on. I'm outta propane. I may just get rid of the gas grill.

I keep my big gas grill around solely for the side burner. I primarily use it to light my charcoal chimneys.

[forgop]

I keep my big gas grill around solely for the side burner. I primarily use it to light my charcoal chimneys.

It's not that big of a deal to roll up a couple pieces of newspaper. Chimney is the best invention ever-I've spent too many years cussing getting charcoal started with crap fluid.

[T.G]

I did the newspaper thing for many, many years. I prefer the burner because it's faster, simpler & cleaner. Nothing wrong with newspaper though.

[Steve]

I loke to use my Flame Thrower for lighting of Bessie (and after a couple of drinks, my cigars :D )

http://oldchurchbbq.com/sharedpictures/2010-08-07_Matti%20Birthday%20BBQ/2010-08-07_Matti%20Birthday%20BBQ%20001.jpg

[T.G]

Weed burners are the shitz.:tu

[Steve]

My firebox is a bit bigger than some...:D

http://oldchurchbbq.com/sharedpictures/2010-12-31_New%20Years%20BBQ/2010-12-31_New%20Years%20BBQ%20003.jpg

[OLS]

I had a roomate in NO that used to LOVE to cook out and have summer holiday-type parties, but he NEVER cooked
the fuel out of the charcoal before putting on his meat, and his food always tasted like gas. People would tell him
politely that they liked it, and maybe they liked petroleum chicken. Once I realized that you could start coals with a
little ball of paper, I was amazed and hooked on chimnies forever. I never bought another brique of gassed
charcoal or bottle of fluid. Well, the theory anyway. I have no chimney. I build a little fire of yard twigs, and once it
burns a little, stack coals on top of that. One day I may get one. HD had em for 7.95 the other day, lowest I had seen.

[OLS]

My god, I had no idea bacon was so complicated, haha. I thought you smoked a pork belly and you had bacon.
I did a little reading today after buying the meat. I was like, $hi+...this is hard, lol. So now I am brining the meat
and will continue to mess around with it through Sunday midday. Then I am gonna smoke it. Like I said I think
in another post, the pork belly was cut up into stapler/butterdish sized pieces when I got it, so it will brine a little
quicker I think. If I don't screwup this batch, I will do my second pack soon thereafter. They were both approximately
half a belly.

[Steve]

Back when I was using my NBBD offset, I used an old Folgers coffee can that I had cut the top and bottom out of and punched holes along the bottom edge to allow a bit more air flow thru. I would set it on the grate of the firebox, put in some newspaper and fill it up the rest of the way with lumb charcoal and light. when the coals were going nicely, I used a pair of pliers to lift the can off the grate, spilling the coals into a nice little mound and wala, fire.

My :2:2

[OLS]

I don't drink coffee, haha. But if I spot a can, I WILL make one. Mostly cause I know the concept of the minion method,
but to tell the truth, I hate to place cold briquets on a hot fire and close the lid, same basic thing, right? Same concept
as a maze?? How the smoke from charcoal lighting doesn't affect the flavor is beyond me. When I go out to the backyard
and see my temps have dropped, I usually place another 10-15 briques on the fire and close the lid. I can't help but think
that's a bad idea. But anyway, I dig the chimnies. Oh and Steve, as Quint said, 'I got that beat'. I used to use a tube of
heavy-ish foil to make a one-use chimney, but that thing burns right through that cheap BigLahts foil, lol.

[Steve]

Even though I use coals to get the fire started, I used wood afterwards. Same as I do in the Lang. So I didn't worry about adding cold coals to the fire, I just fed the fire more fuel (another stick). I also put the sticks of wood on top of the firebox to warm them up before just tossing them in. Again, I do the same basic thing with the Lang, but only with quater sticks of wood.

BTW, I don't drink canned coffee, but my dad does, so I just grabbed a few cans that he was throwing away.

[Fordman4ever]

I use a chimney to start my oak, which I use for the heat in my smoker. Works just the same a charcoal. I usually try to get some smaller pieces to put in the chimney but then i work my way up to log size pieces. I'm a pretty hands on kind of guy so I only use wood when i'm smoking meat.

[OLS]

I used to do that, too, I hated to PAY for charcoal when I had all the fuel I needed in my backyard, which is
heavily wooded. But I had some charcoal as a backstop in case high winds were not expected, lol. Now I am
just kind of lazy and use charcoal, but in truth, I can control the smoke a little better with coals and wood.
And as I have become a freaking smoke-god in my own eyes and in the eyes of my co-workers, lol, I have been
ever more concious of the way my smoke is used. OH, and something that separates me from most of you is, I
have no firebox, so it is much more critical for me to choose my actual fuel. But in the end, it's all good in the
hood, we love what we do, that's why this is about the biggest thread in CA, lol. Looking forward to some good
pics this weekend. I think West TN is getting peed on this weekend, so it will be all I can do just to get my
bacon smoked. But I will take pics of that, too.

[forgop]

I believe this week's ad for Kroger has spare ribs on sale for $1.47/lb. I may just be stocking up on a few lbs. :tu

[fxpose]

Did BCC on the ECB yesterday...

[Mr B]

That BBC looks tasty!! Good job.

[ucla695]

Did BCC on the ECB yesterday...

You're on a roll George! :tu

[fxpose]

Thanks guys! This was my first time doing BBC, it was so simple I don't know why I waited so long to do this. :D

[BigAsh]

I loke to use my Flame Thrower for lighting of Bessie (and after a couple of drinks, my cigars :D )

http://oldchurchbbq.com/sharedpictures/2010-08-07_Matti%20Birthday%20BBQ/2010-08-07_Matti%20Birthday%20BBQ%20001.jpg

are you missing an eyebrow?....:r

[Steve]

No...not YET!

:D

[MarkinAZ]

Got a Tri Tip thats gonna hit the smoker later this afternoon:tu

[SDmate]

7 1/2 pound pork butt. 12 hours at 225.
Resting quietly before it gets pulled.

:dr :dr :dr

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0067.jpg
Finally got to try something from Pete's smoker at the S.H.I.T herf last night
I must say it was yummy..:)

[T.G]

Finally got to try something from Pete's smoker at the S.H.I.T herf last night
I must say it was yummy..:)

No photos of it once it was shredded = didn't happen.

[pnoon]

No photos of it once it was shredded = didn't happen.
Tough crowd. ;)

I'll post one later tonight
Posted via Mobile Device

[SvilleKid]

I hoping that Boston Butts, Pork Ribs and Beef Briskets will all be on sale next week in anticipation of Memorial day! Need to stock up. PLUS, I feel the need for roasted protein. After all, I AM a member of PETA (People Eating Tasty Animals)!


Oh yeah, Peter.....

That's a fine lookin butt ya got there ;)

[Steve]

Oh yeah, Peter.....

That's a fine lookin butt ya got there ;)

:sw :hy


(But I do agree!)

[MarkinAZ]

Here's what went down in the smoker this afternoon:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures001-6.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures002-4.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-5.jpg

I know, "not another Tri Tip Mark." Just working on consistency at this time. About 225*, 2.5 hrs, mesquite chips, and pulled it at 150*. Served some mixed summer vegetables on the side and the wife is happy:noon

[OLS]

tHAT'S LIKE ME mARK, i TRY TO WORK SOMETHING TO DEATH JUST SO i CAN SAY, "i GOT THIS"....dammit.
I made my first rack of ribs two years ago I think, and I have been burning through loose change for all that time,
just perfecting my craft so I can say, I got this. I can do it drunk, I can do it fast, I can do it sober, I can
do it alone, I can do it in front of a crowd....I notoriously dislike beef smoked, so I doubt I will be working on my TTs,
but I really need to practice shoulders and picnics, lol.

[MarkinAZ]

^^^Yeah, its the anal retentive in me Brad;) I do need to pu a bag of Hickory chips to change up the wood I'm using. Need to see how this runs during my next smoke. Some time this coming summer, I want to start on the pork ribs...

[OLS]

That tip looks sweet. I think I could bury my beef problem and fork in a few pounds of that. I am heading down
to the farmer's market this morning to help a girl set up her guitar and amp, smoke a cigar, look at some veggies
and come home. Might make a diversionary stop at Mark-aritaville for some frozen concoctions at my friend's house
on the river. Not thinking of any meat this weekend, but by tomorrow I think I will have given in, lol. I am also hoping
that the great flood of 2011 has washed a whole new selection of civil war era coins onto the cobblestones for me
to find. This will be my first look at the river since it started going up.

[fxpose]

Great looking tri-tip!! I love tri-tips and do them quite often. They also taste so good the next day eaten cold, in sandwiches.

[MarkinAZ]

Great looking tri-tip!! I love tri-tips and do them quite often. They also taste so good the next day eaten cold, in sandwiches.

My 15 yr old daughter just got up, cut off 3 slices of the tri tip, nuked em, and poured a little Sweet Baby Ray' Honey BBQ sauce on the side:D

[Smokin Gator]

I'm doing 160 pounds or so of pulled pork for a benefit lunch at church tomorrow. I did half of the butts last night and the other half are going on about 4:00 this afternoon. I didn't take pics last night... but will try to remember to this afternoon.

[MarkinAZ]

I'm doing 160 pounds or so of pulled pork for a benefit lunch at church tomorrow. I did half of the butts last night and the other half are going on about 4:00 this afternoon. I didn't take pics last night... but will try to remember to this afternoon.

That's a lot of meat Brent:tu

[pnoon]

Finally got to try something from Pete's smoker at the S.H.I.T herf last night
I must say it was yummy..:)

No photos of it once it was shredded = didn't happen.

Sorry for the delay, fellas. Life has been crazy.

It DID happen and it WAS delicious.


http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0069.jpg

[MarkinAZ]

Sorry for the delay, fellas. Life has been crazy.

It DID happen and it WAS delicious.


http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0069.jpg

:tu

[T.G]

Sorry for the delay, fellas. Life has been crazy.

It DID happen and it WAS delicious.


http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0069.jpg

Nice smoke ring! :tu

[pnoon]

Nice smoke ring! :tu

Nice avatar. ;)

[jjirons69]

For all you BBQers and mad grillers, a way to show your stuff to the general public. It's a way to say, "You want BBQ, I know how to get it!"

http://www.cigarasylum.com/vb/showthread.php?t=45845

[OLS]

I can't believe it....I smoked my first Bacon and did not take a single photo.
What was I thinking? I have good and bad news. Good news is I didn't kill myself.
I thought that if I was making my own bacon, there is no way I was putting in nitrates
of any kind. So I strictly salted it and added sugar and garlic and mustard for the "cure".
The good news is I sliced some up last night and fried it up and it was good...great.

The bad news is now my face muscles are paralyzed. Any ideas??


Haha, I am kidding. No Botulism. Bad news was I can tell now what I got. It wasn't just
a pork belly sliced into easy to smoke slabs. It was trimmings from a nicely crafted pork
belly. There was precious little pink in these slabs. What threw me is that the chunks
were all very uniform in shape, not obvious trimmings. And maybe I am wrong. And I like
fried out pork fat anyway. But now that I have a new skill, I am going to have to get a
whole belly and try again. I also picked up some brown sugar and kosher salt at the sto
on Sunday, since the table salt I used apprently is not the best thing to use. I have
another pack of this belly trimmins, I am gonna give it another shot this weekend.

OH, I know why I didn't take pictures...It was pourin'-a$$ rainin yesterday. It was all I could
do to keep my fire stoked. Of course, the no pics outside doesn't excuse the inside finished
product pics, but it explains forgetting easier.

[nofeardiver]

did the same thing i did a BC Chicken, and smoke corn and i was in such a rush to eat i fortgot pics but it did turn out incredible...

[Chainsaw13]

Brad, without the introduction of nitrates/nitrites (aka pink salt), your finished product won't have that pink hue to the meat that you're used to in normal production bacon. It'll turn grey when cooked like normal pork does. I used pink salt when curing my bacon, but in very low quantities. Off hand it's like 25g of pink salt to 300g of kosher salt, which is enough to cure 25lbs of meat. If you're interested, i can get my specifics when I get back in town in a couple weeks.

[jledou]

Yesterday is was a small pork butt, a couple of small port tenderloins and a ring of sausage. A little pork variety platter for the week.

[OLS]

It sure was the right color when I fried it up in a pan last night, lol. I had some problems with my brain, though.
Not sure if I related this earlier, but I left the salt on the bacon when I smoked it, and that was a mistake. I rinsed it
off after the smoking was 80% complete, but it was SALTY. Next time I rinse it, pat it, wait for the pellicle and then
smoke that $hi+. :)

[Killian]

The wife bought me Bobby Flays Mesa Grill cookbook for my birthday. There are several rubs and sauces that we enjoyed at the restaurant in Vegas so we are going to give several of them a shot over the long weekend.
We are going with 2 7lb butts with a couple of different chili based rubs and 3 racks of baby backs on the WSM. We are also going to try some Yucatan chicken skewers with mango habanero sauce on the gasser.
So far it looks like the weather is going to cooperate. Should be a good holiday weekend full of smoking meat and cigars!

[forgop]

Found out baby backs are going to be on sale for $2.77/lb for the next week. Had to get a rain check for spare ribs at $1.47 lb.

Picked up a 10# whole brisket at walmart today of all places that had the point and the flat. It's shaping up to be a big smoking weekend.

[OLS]

Oh yeah, Walmart is only anecdotally $hi++y....they always have packer briskets lying around.

I am smoking more bacon tonight for a co-worker, and then I might also throw some spares on the barbie
this weekend. My freezer is full to the top, but I might use fresh for a few months til the event I have all this
frozen stuff on hand for is over. Lot's of meat on sale this weekend.

[OLS]

Couldn't find a multi pack of spares. Just not gonna pay ten bucks a cryo when there's only ONE RACK in the cryo.
Derh. FU Kroooger. Got a single rack of BBRs, a dozen drumsticks and I have a ton of Ground Round in the freezer
from my last trip to the Former Piggly Wiggly, now a freaking gener-o Cash Saver store. I have to give em credit,
this new store gives UP the reduced meat, and on schedule. I took home 4 2-pound packs of the most beautiful
ground round last weekend, just perfect meat. 1.25 inch thick T-bone marked down to 2.65!! Not some brown piece
of old shoe, a perfect T-Bone, just out of date. I was like..."Am I on some kind of "punked" show?" I loaded up my buggy.
I miss my Piggly Wiggly, but suddenly I no longer care.

[forgop]

Couldn't find a multi pack of spares. Just not gonna pay ten bucks a cryo when there's only ONE RACK in the cryo.
Derh. FU Kroooger

That's why you should have got them on sale for $1.47/lb last week. (assuming it was only locally on sale for that price). Are the baby backs on sale in your area?

[OLS]

That's why you should have got them on sale for $1.47/lb last week. (assuming it was only locally on sale for that price). Are the baby backs on sale in your area?

2.97 a lb is LOWER but not something I am happy to pay by any means. I picked up 1 rack only. But I have a freezer full...I bought
these to use fresh since there was a weekend party time-type thing coming up. I am not necessarily partying, but anytime you
have a fridge loaded with craft beer, and a glut of havana cigars, WHY NOT?? :) I try to shop onsale, but I do not keep a chest
freezer, cause I try to stay semi-mobile until I find a place to stay for good. My current city is not to my liking, and I am
invariably thinking I am leaving, lol.....OH WAIT, you mean spares??? Yes, roughly 1.50 a lb....I got a rack of BBRs. I currently have no
spares in the freezer. I like what's called "Small Bone Spareribs" which come 3racks in a pack. They come up for sale infrequently.

[OLS]

Well, there is something to be said for being early, especially on a holiday weekend. BUT it is not good for the food in this case.
I smoked some bacon this evening, and on the bad side, I needed this ready for a friend tomorrow, so I pulled it a day or even
two early from the salting container, and I even pulled it early off the smoker. I smoked my last batch for 6 hours+ and it was
phenomenal. This won't be terrible, but it is a little flabby in terms of shrinkage that you like to see. It was cured with only
kosher salt and brown sugar for 2 days. It looked great when I cut it, and smelled as good, but again, flabby. Couple that with
the fact that the way I get this belly meat for now is cut into these sections you see here. NOT a full belly, which will tend to
make it a bit salty, since there are so many sides in contact with the salt...I DO like how it makes up in the pan, though, the half
slices or even third-slice size, makes it very easy to cook well.

BLABLABLA, and I also cooked a dozen chicken legs that I needed to finish in the oven, as the bacon needs to cook just below
actual cooking temps to smoke and not cook. AND NOW, pics............

[fxpose]

I did beef ribs on the rotiss last night...

http://i31.photobucket.com/albums/c362/jojisan/P1050874.jpg

[OLS]

DAAAAAAAaaaammmnnn............dude.

[T.G]

Nice.




Reminder - big price cuts on charcoal this weekend at Lowe's and Home Depot. KF twin packs are going for half price right now at my local HD (about $7.50 for a twin pack of 16.6lb bags). Time to stock up again. :wo

[OLS]

OK, last night I pulled a night smoke of sorts, at least for me. Smoked from 4 pm to around ten at night and drank
beer and smoked a Trinidad Robusto T. Did a SMALLLLLLL Butt and a rack of BBRs. I cut the BBRs to make them
easier to arrange on the grill and ran the butt on my shelf. Smoked all for 3.5 hours, wrapped the butt for the 4th hour,
then unwrapped it and slathered it with SBRays as well as slathering the ribs Let em run almost another hour.
Unfortunately for the 'finishing phase" there was no heat to speak of and my sauce did not caramelize, and as there
was no way I was wasting more charcoal on "aesthetics" I put em under the broiler for 5 mins and got what I needed to see.
I find pulled prok pis a bit unpalatable, so I will not show them here. Needless to say, it pulled quite easily.

[pnoon]

I am about to put a 10 lb. rack of pork spare ribs on the smoker.

Monday, it will be salmon and beer can chickens.

[Ranger_B]

Mmm beer can chicken. Have not had that in forever. Might be time to introduce the wife and kids to that.

[GrumpyOleTroll]

Well after grillin on my UDS to break it in a lil I have a picnic shoulder with my own cinn/chipotle and spices rub....


http://i1238.photobucket.com/albums/ff485/sewerrat33/SDC12694.jpg



http://i1238.photobucket.com/albums/ff485/sewerrat33/SDC12695.jpg



got chicken I will toss on in a lil bit...gonna be a great day in the backyard!!



Shawn

[BnBTobacco]

Brisket in Texas!! With some Sweet Baby Rays ready for it! Heading to the Amarillo BBQ competition. Whoop!

[pnoon]

I am about to put a 10 lb. rack of pork spare ribs on the smoker.

Monday, it will be salmon and beer can chickens.

O.K. I lied. 2 5 pound racks. :dr

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0083.jpg

[T.G]

Save me a few ribs would you Peter? It's raining here, no BBQ for me today.

[pnoon]

Save me a few ribs would you Peter?

Adam - if you ever get your lazy butt to San Diego, cigars AND barbecue are on me. :banger

[Sailchaser]

Adam - if you ever get your lazy butt to San Diego, cigars AND barbecue are on me. :banger

If either of you get to mitten land the fish on the grill and smokes are on me, 150 dogs and buns ready for a few people to watch the city parade with

[pnoon]

O.K. I lied. 2 5 pound racks. :dr

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0083.jpg

Holy crap! These were gooooood. :dr

[Flynnster]

I hate all of you guys so much for this thread, I'm at college and haven't had anything grilled since first quarter started in september, let alone anything smoked.

[marge796]

Five slabs of baby backs & a beautiful tri-tip with all the fixins for later this afternoon.


:dr


Chris.....

[forgop]

5 slabs of baby backs are on for dinner.

[nofeardiver]

Did two pork butts for my son's birthday party, everyone said it was awesome... here are the pics on the smoker and after being pulled...

http://heavyequipmentrepair.com/dod/nub/bbq/butt1.jpg
http://heavyequipmentrepair.com/dod/nub/bbq/butt2.jpg
http://heavyequipmentrepair.com/dod/nub/bbq/butt3.jpg

[forgop]

Am I the only one that cuts off the big cap off of the butts prior to smoking?

[Stevez]

Duane, if you mean cut the fat cap off, no your not the only one, as I do too. I cut as much of the visible fat of a boston butt as possible because it has plenty of internal fat to keep it moist. I don't cut all of the fat off of a brisket as it needs some. Doing a 10 lb brisket now with a boston butt for later today. Happy Memorial Day to all who are serving now and have served out Great Country. Steve

[nofeardiver]

yeah i dont mess with the fat on top, figured i will let it do its thing buy the time i shredded it up there was hardly any fat... it look thicker than it actually was...everyone said it was the best pork i have done yet, which makes me happy..

[yachties23]

Shoulder and some BCC on the smoker now, pics to follow if sobriety levels stay good.

[mosesbotbol]

Lamb Shoulder on the WSM. 2 hours into cooking.

http://i252.photobucket.com/albums/hh39/mosesbotbol/DSCN4512.jpg

inside rib shot
http://i252.photobucket.com/albums/hh39/mosesbotbol/DSCN4514.jpg

[OLS]

This is the part of 'what's in your smoker' that I hate. I get all excited at the start of a holiday weekend and smoke out
a crap load of stuff. Then I end up with a fridge full of food, no one to eat it, and hardly any excuse to make more.
Utterly depressing. On the sobriety angle, it DOES give me cause to pull out the stops in that regard. I just Jimmy Buffeted
up a whole pitcher of Acai Daiquiri and put too much ice, so it's PERFECT. I could stand a spoon up in it and MAN is it good
in this heat. Smoked chicken legs with a few BBribs and mashed for for lunch. QUITE freaking good.

[pnoon]

2 large Costco sized salmon fillets, 2 beer can chickens.
Ditto on the pics/sobriety. :al

[markem]

http://i418.photobucket.com/albums/pp268/vstrommark/Food/MemoralDay2011pulledpork.jpg

5 lb pork shoulder. Did a wet rub with Penzeys Arizona Dreaming spice mix (and a little adobo spice) yesterday, let it sit in the fridge overnight and am using Newman's Own Light Sundried Tomato salad dressing as the baste today. About 5-6 more hours and then it is pulled pork time.

Muscle relaxants, cheap red wine, a couple good sticks and nice weather means that I won't mind basting this afternoon.

[LasciviousXXX]

Then I end up with a fridge full of food, no one to eat it, and hardly any excuse to make more.
Utterly depressing.

Feel free to overnight some to me :tu

[T.G]

Well, I screwed up... Was going to bbq the last rack of lamb ribs (denver) that I had in my freezer today, and was planning on just applying a wet paste rub an two hours or so before cooking like I normally do, but changed my mind and decided to whip up a ginger-soy-sesame marinade. Now these won't be going on until at least 4 or 5 so done around 8 or 9. Bah.

Good thing I installed illegal lighting (way brighter than what is allowed by code here) in my back yard.

[T.G]

Mid cook peek...
http://img36.imageshack.us/img36/8575/ssglambpeek.jpg

Mid cook snack...
http://img5.imageshack.us/img5/8792/ssslambsnack2.jpg

[T.G]

pre final basting...
http://img689.imageshack.us/img689/7558/ssglambpeek2.jpg

post final basting...
http://img818.imageshack.us/img818/61/ssglambpostbaste.jpg

Almost pulled an OLS and forgot to shoot this one...
http://img864.imageshack.us/img864/5526/ssglambfin.jpg

[OLS]

Yes, but I am also KNOWN for my smoke ring rib shots that a lot of people do not bother with. LOL
I APPROVE!! Freaking nice. I also like the Platanos. I had those up in Spanish Harlem back in the 80s
when my USAF friend and I went to stay at his family Apt on a long weekend. I love em but try not
to fry in the house. I need a burner. I've made em a few times, though. Soaked in salt & pepper water,
fried once, squished then fried a second time. WHAMMO! I guess technically they are tostones.

[T.G]

Thanks Brad.

So you're soaking them in salt and pepper water? Interesting. I'll have to try that next time I make tostones. I soaked these in cold water in the fridge for a few hours because the last batch, which I did not soak, seemed to have too much starch in it and they really didn't cook the way I wanted them too. These came out the best batch I've made yet - although using a candy thermometer for the oil temp instead of guessing this time probably helped a wee bit :r.

Oh, and yeah, I hear you on the frying indoors. I cook these outside with the side burner on my old gasser. It's the only part of the grill I use anymore, use it for frying stuff and lighting charcoal chimneys. Although I do use the cooking chamber on the gasser for a place to store crap - fire extinguisher, extra grates, ashtray, etc... lol.

[OLS]

I only remember when I went to this apartment block on St. Nicholas in NYC, Carlos' mother EITHER soaked
them prior to the first fry, or after the smash. Not very helpful, But I know she used salt and pepper and
warm water. I doubt it was after the smash, that would produce a hail of splatter, so I am thinking pre
first fry. MAYBE post first fry, pre smash. :r Ehhh, I edited the roach story out. Suffice it to say the
building as infested.

[fxpose]

I did several cooks over the entire weekend, including this Costco salmon on Home Depot cedar. Cedar fencing was not treated but for some reason it did not have that same true cedar plank aroma.

[T.G]

I did several cooks over the entire weekend, including this Costco salmon on Home Depot cedar. Cedar fencing was not treated but for some reason it did not have that same true cedar plank aroma.

Is that white cedar?

I think the planks often sold in markets and gourmet shops are typically red cedar which has a stronger aroma.

[fxpose]

Is that white cedar?

I think the planks often sold in markets and gourmet shops are typically red cedar which has a stronger aroma.I think that was the case.

[forgop]

I've eaten way too many BBR's since my smoke on Sunday. 1 full rack Sunday, a half rack for breakfast, lunch, and dinner yesterday, and another full rack for dinner tonight. :tu

Here's the only photo I took of them.

On another note, I think I'm gonna give up on the "fall off the bone" aspect of them. I feel like I'm trying to get them so tender that they seem to get a bit dry in some spots. It might be a bit more chewy off the bone, but I seem to be failing in that aspect. Then again, I don't foil them or anything...and my temps are usually in the 225-235 window for most of the smoke, so it's not that I'm too hot.

[forgop]

I think that was the case.

You should probably give these a try:

http://www.amazon.com/Cedar-Grill-Plank-Set-6/dp/B000QXLN1G/ref=sr_1_2?s=garden&ie=UTF8&qid=1306894569&sr=1-2

I might get some myself. I'm wanting to give Salmon a try, although I'd be more tempted to want to grill it rather than smoke it.

[OLS]

For me, and whatever I am doing, it's right, lol, I think that temp is at the low end of HIGH, Duane.
I tend to smoke mine for two hours and cook alone for another hour. My temps never get over 220.
That is a mighty small matter of 10-15 degrees, and might not be the issue at all, but I never have
tough ribs and they are inherently juicy, almost ****ographically so. It might also be the cuts,
I bought some cheap ones at the Super Mercado and they were ALL tough. The rack was almost 3 feet long, lol.
Y'all get a lot of good pork up your way, so that's probably fine, too. I never foil ribs, and nowadays I slap on
sauce after the smoke for that last hour. It might be the cooker, maybe you need to use a much lower temp for
the same time. Your temp might be too concentrated in that small space, great for smoke, bad for heat. :sh

[OLS]

Also I am gonna guess that you think they are dry in that big chunk of loin meat on top. Have you ever eaten
these boneless pork tenderloins they sell so cheap at the store, it's either one, or two mirrored slabs of perfect
meat in a cryovac pack? No matter how you cook it, it gets dry? Sometimes that carry over slab of meat that gets
cut into the rib racks can get dry and tough, I think it's the same type of meat. The only experience I have with
dry and overly chewy BBR meat was, as I said, the slab I got in the Mexi-market. It was cut slightly different than
my standard BBR racks I get at the supermarket one to a cryo. I thought, "GREAT, this is just that much more meat"
Eh-eh. It was a virtual failure of cookery, using my normal techniques. So the meat was different.

[wayner123]

I've eaten way too many BBR's since my smoke on Sunday. 1 full rack Sunday, a half rack for breakfast, lunch, and dinner yesterday, and another full rack for dinner tonight. :tu

Here's the only photo I took of them.

On another note, I think I'm gonna give up on the "fall off the bone" aspect of them. I feel like I'm trying to get them so tender that they seem to get a bit dry in some spots. It might be a bit more chewy off the bone, but I seem to be failing in that aspect. Then again, I don't foil them or anything...and my temps are usually in the 225-235 window for most of the smoke, so it's not that I'm too hot.

I actually prefer my ribs to NOT fall off the bone. Rib meat that falls off the bone, imo, is overdone and becomes soupy.

However, if you want to achieve it, simply cook the ribs longer. When they reach above 190F you will have them falling off the bone.

[fxpose]

You should probably give these a try:

http://www.amazon.com/Cedar-Grill-Plank-Set-6/dp/B000QXLN1G/ref=sr_1_2?s=garden&ie=UTF8&qid=1306894569&sr=1-2

I might get some myself. I'm wanting to give Salmon a try, although I'd be more tempted to want to grill it rather than smoke it.Thanks for that link. Yeah, I've been pricing cedar planks and most are quite pricey.
I purchased something similar a couple of years ago at Costco and remember paying less than $15 for about dozen planks. I should check there first.

[forgop]

For me, and whatever I am doing, it's right, lol, I think that temp is at the low end of HIGH, Duane.
I tend to smoke mine for two hours and cook alone for another hour. My temps never get over 220.
That is a mighty small matter of 10-15 degrees, and might not be the issue at all, but I never have
tough ribs and they are inherently juicy, almost ****ographically so. It might also be the cuts,
I bought some cheap ones at the Super Mercado and they were ALL tough. The rack was almost 3 feet long, lol.
Y'all get a lot of good pork up your way, so that's probably fine, too. I never foil ribs, and nowadays I slap on
sauce after the smoke for that last hour. It might be the cooker, maybe you need to use a much lower temp for
the same time. Your temp might be too concentrated in that small space, great for smoke, bad for heat. :sh

I leave my ribs on a LOT longer than you do. The method I pulled off of the virtual weber bullet site was calling more for 4-5 hours of cooking time and that said for 2 lb slabs. I was cooking 3.25 - 3.5# slabs and they were on at 5.5 hours. Granted, I didn't turn them as they were in a rack and in my opinion, that's not overcooking them. The center is nice and juicy, but it just seems like the outermost/thickest part gets a little on the dry side.

As far as sauce goes, is 30 minutes prior to pulling them about the right time?

[nofeardiver]

i do sauce 30-45 minutes prior to pulling...i usually cook my ribs 4-5 hours as well...

[Chainsaw13]

All this talk of ribs has me salivating for some. God I can't wait to get home and fire up the grill/smoker.

[357]

Got a new charcoal grill so I was thinking about using my old kettly style grill for a smoker. Good tips here that I'm going to try:

http://www.amazingribs.com/tips_and_technique/charcoal_grill_setup.html

I'll get some pics when I actually give it a shot.

[Chainsaw13]

Herf and rib tasting at Mikes!

Hey, this was post 1k for me. Im somebody now. ;)

[T.G]

Got a new charcoal grill so I was thinking about using my old kettly style grill for a smoker. Good tips here that I'm going to try:

http://www.amazingribs.com/tips_and_technique/charcoal_grill_setup.html

I'll get some pics when I actually give it a shot.

It'll work. I'm doing something similar but using firebricks rather than water pans. Fuel capacity is a bit less than ideal for long cooks (8+hr), but that's more a function of the way I cut the firebricks and how much room they take up than it is anything else.

[Chainsaw13]

Adam, where did you get your firebricks? I want some for my Bradley to help maintain a more consistent heat, plus some for my over to bake on.

[357]

I'm new to all this. Firebricks?

[Chainsaw13]

Firebricks are the type of brick used generally in lining a fireplace. They can withstand a lot of heat without cracking/exploding. They also make a great baking stone because of their thickness and thermal capacity.

[357]

So in this situation firebricks would be used to absorb heat in order to help regulate it (in place of the water pan) ?

[OLS]

At the risk of embarrasment in comparason to what you've got going in your pit...


http://img19.imageshack.us/img19/2632/bbqpulledchicken.jpg

ooooh, baby this picture is the one that gets me HOAR-neee.
I always wondered if you chopped up the chicken skin and liberally dispersed it through the meat.

[ucla695]

^ ^ Great pic of how to set-up fire bricks in a kettle smoker too.

[T.G]

Adam, where did you get your firebricks? I want some for my Bradley to help maintain a more consistent heat, plus some for my over to bake on.

I bought them at my local ACE hardware's rock, concrete and gravel yard. They only had the 2-1/2" x 4-1/2" x 9", but I suspect that is a local demand issue. There is also a 1-1/2" x 4-1/2" x 9" tile that is fairly common (just not here).

The 1-1/2" wouldn't have really worked well for me, since they would have been tipping over constantly, but laid flat or wedged upright they work fine (see the photos of Mark's old gas grill that was turned into a gas smoker).

There are other sizes, but you have to look around to find them.

[T.G]

So in this situation firebricks would be used to absorb heat in order to help regulate it (in place of the water pan) ?

Yes - although they work differently than the water. The water is more of just a heatsink to reduce temps a bit. The firebricks are more of a buffer to regulate changes.

I found that with the firebricks and the intake vents closed on the 22.5 OTG, (exhaust 100% open) I can maintain right around 220F cook chamber temp, so I had no need for the water, which really does nothing most of the time anyway (except make a mess when you need to move it to add coals or wood).

[T.G]

ooooh, baby this picture is the one that gets me HOAR-neee.
I always wondered if you chopped up the chicken skin and liberally dispersed it through the meat.

Awh schucks, thanks. :blushing smiley:

I don't remember how I finished them or what I did with the skin. I do remember that I did look back and feel that had I overloaded the pit a bit. should have done a dozen, 15 was too much I felt.

[T.G]

^ ^ Great pic of how to set-up fire bricks in a kettle smoker too.

I think I have some better photos in this thread, let me see if I can find them...

--EDIT: These show it a bit better --

http://img33.imageshack.us/img33/8077/firebricks3.jpg
http://img39.imageshack.us/img39/6930/firebricks2.jpg
http://img53.imageshack.us/img53/6800/firebricks1.jpg

I used an angle grinder with a masonary disc to round the edges/corners to fit the curve of the kettle, it's by no means necessary, but since I had the tools and disc already, I did it. If you do something similar, make sure you wear goggles and a dust mask, firebrick is very soft and it flies everywhere when you cut or grind it.

[357]

That's awesome. Seems like a better solution than the water pan. Anything I specific I should look for if I wanted to pick some up (beside the right size to fit)? Are they easy to shape to fit that rounded bottom?

[LostAbbott]

Well, there is something to be said for being early, especially on a holiday weekend. BUT it is not good for the food in this case.
I smoked some bacon this evening, and on the bad side, I needed this ready for a friend tomorrow, so I pulled it a day or even
two early from the salting container, and I even pulled it early off the smoker. I smoked my last batch for 6 hours+ and it was
phenomenal. This won't be terrible, but it is a little flabby in terms of shrinkage that you like to see. It was cured with only
kosher salt and brown sugar for 2 days. It looked great when I cut it, and smelled as good, but again, flabby. Couple that with
the fact that the way I get this belly meat for now is cut into these sections you see here. NOT a full belly, which will tend to
make it a bit salty, since there are so many sides in contact with the salt...I DO like how it makes up in the pan, though, the half
slices or even third-slice size, makes it very easy to cook well.

BLABLABLA, and I also cooked a dozen chicken legs that I needed to finish in the oven, as the bacon needs to cook just below
actual cooking temps to smoke and not cook. AND NOW, pics............

Nice looking Bacon, How much a pound are you paying for belly out there in TN? I have so far only found it for about $4.50 a pound and that is a little ridiculous to me...

[T.G]

That's awesome. Seems like a better solution than the water pan. Anything I specific I should look for if I wanted to pick some up (beside the right size to fit)? Are they easy to shape to fit that rounded bottom?

Nope - just the size. All you need is basic fire bricks, any decent masonry supply should have them.

Very easy to shape, the bricks are very soft. I did it by eye with a 4" angle grinder and a masonry disc because I had them, but you could do it just as easily with a metal grinding disc, a belt sander or a rasp. Just go slow, wear goggles and a mask, the compound turns to powder very quickly and flies everywhere.

Oh and I've since added a "seal" of crushed down foil between the edge of the foiled coal grate area and the side of the kettle to better control & regulate the air flow.

[OLS]

Mychal, I paid 2.49 lb for the pieces, but again, these butter dish sized pieces are 'basically' unacceptable to me,
even though this will make ten lbs total I have smoked and cured, lol. I have some on now, but when I went out to
check on it, the coals were still kicking too well, so I left em on for at least another 30 mins. Pics in about that time.

[LostAbbott]

Brad-

Yeah I got to a butcher for my belly and they sell it in about 10lb slabs. I have only done twenty lbs. so far and the first was in a brine, that made basically candy bacon. It was great, but I need to try something simpler. I think I am just going to do salt, brown sugar, and pepper...

[OLS]

Brad-

Yeah I got to a butcher for my belly and they sell it in about 10lb slabs. I have only done twenty lbs. so far and the first was in a brine, that made basically candy bacon. It was great, but I need to try something simpler. I think I am just going to do salt, brown sugar, and pepper...

I would love to hear what the details of 'candy bacon' are. How it comes to get that name.
My best batch was peppery and garlicky, which somewhat inhibited the smoke, but made
for good meat in the end. I sliced up my batch from last night, that slicer is going to pay for itself
fast, considering my landlady thinks it is in storage and I am using it full tilt, lol. I am going to start
dealing with a butcher for true slabs. Ironically, I do not need to be messing with bacon now, I need
to drop 30-40 lbs before I start planning the perfect bacon. I am at a critical stage now on weight,
teetering at the edge of non-obesity but loaded with potential. It's getting too close.

[LostAbbott]

I would love to hear what the details of 'candy bacon' are. How it comes to get that name.
My best batch was peppery and garlicky, which somewhat inhibited the smoke, but made
for good meat in the end. I sliced up my batch from last night, that slicer is going to pay for itself
fast, considering my landlady thinks it is in storage and I am using it full tilt, lol. I am going to start
dealing with a butcher for true slabs. Ironically, I do not need to be messing with bacon now, I need
to drop 30-40 lbs before I start planning the perfect bacon. I am at a critical stage now on weight,
teetering at the edge of non-obesity but loaded with potential. It's getting too close.


I did a 7 day molasses brine. It was a take off Alton Browns recipe.

2 cup sugar
2 cup salt
16 oz molasses
1 gallon water
1 gallon apple cider
4 tbl black pepper
10 lbs pork belly (center cut)

I then heavily smoked it for 8 hours, heavy meaning there was always smoking coming off the wet cherry wood.

[Chainsaw13]

8 hours of heavy smoke? Was that too much?

[OLS]

Was that too much?

Turned it into CAN-dy.:noon

[OLS]

alright, a day late but here is some bacon, in the worst possible format.
But man, did my new slicer get it DONE!

[cricky101]

If the rain holds off I'm going to try a turkey breast offset in the Weber performer tonight. I've done whole chickens before, but not a turkey breast. I've got some cherry wood chunks and Plowboy's rub that should be really good with it

[357]

where do you get good wood/woodchips for smoking?

[nofeardiver]

what temp do you do a turkey i thought it was bad to do a turkey to low?

[MarkinAZ]

where do you get good wood/woodchips for smoking?

Lowe's out here in Valencia has a good selection of bagged wood chips in Mesquite, Hickory, and Apple. You can check them and your local Home Depot.

For larger chunks, you may have to peruse a place that sells fire wood:2