Re: What's in your smoker?
 

Way less than many of you spend on sticks:tu Sam's is my friend.

Re: What's in your smoker?
 

Cornish game hens. Sorry for the crappy cell phone pic.

http://www.internetarmy.com/cigars/CIMG0072.jpg

Re: What's in your smoker?
 

No pics, but just got done knocking off a batch of moink balls for a pot luck tomorrow.

Re: What's in your smoker?
 

What are those?

Re: What's in your smoker?
 

Those look like some tasty little yardbirds!

Re: What's in your smoker?
 

I've never heard of them either...apparently it's moo+oink (cow+pork)...meatballs wrapped in bacon. They sure do look daaaayum good!

http://mybbq.net/forum/userpix/57_a_037_Small_5.jpg

Re: What's in your smoker?
 

DO WANT! :dr:dr:dr

Re: What's in your smoker?
 

DAAAAAAAAAAAAAAAAAAMN I want this for lunch!

Re: What's in your smoker?
 

In my smoker? SNOW! :mad:

Re: What's in your smoker?
 

Here too. :(



Although, I've got a tupper of Pulled Pork in the Freezer that my get thawed this week......

Re: What's in your smoker?
 

I tried to do 4 slabs of baby backs this past Saturday and failed miserably. The frigid temps with the high winds killed any attempts I made. I did wrap them in tin foil and finished them in the oven still pretty tastee. Pain in the arse in my neck of the woods this time of the year to smoke meat.

Re: What's in your smoker?
 

Between the rain, wierd schedules and being sick, I haven't really done anything on the grill or smoker in a long time. Seems like whenever I had a break and could have done something, it was freaking raining... :sad

Re: What's in your smoker?
 

Ah man, that sucks. What kind of smoker are you using? My WSM works in any weather, but my barrel smoker was not as accomodating.

Re: What's in your smoker?
 

Just got 15 lbs of pecan shells from Texas to mix in the the charcoal. Friggin' outstanding! Just an amazing smoke to cook with and I recommend all ya all to pick up some!

Re: What's in your smoker?
 

Those look like little bites of heaven that have been dipped in love.:dr:dr

Re: What's in your smoker?
 

I've thought about doing that with almond shells, but never really bothered.

Re: What's in your smoker?
 

Go for it! Not many nuts are easily available in New England for me except for Chestnuts, and even those are usually imported at the supermarket. It took a lot research to find a place that sells pecan shells.

I could see that with MiddleEastern or Indian food perhaps?

I throw in cinamon sticks all the time and that works well.

Re: What's in your smoker?
 

I smoked a nice size standing rib roast last night. Heavenly.

Re: What's in your smoker?
 

I got a BIG Pork Shoulder rubbed and loved, just waitin' to go in the smoker. I will probably put it on around 9pm tonight and let it go all night.

I will try to remember to take pics this time.

mmmmmmmmmmmm pulled pork

Re: What's in your smoker?
 

I smoked a 2.5 lb eye roast and half a chicken. It was 20 out and I had the WSM cranked with no water and never got out of smoke range!

Diggin' those pecan shells. Next time I want to soak the shells and see how it is different.

Re: What's in your smoker?
 

Has anyone ever burned acorns in their smoker? Acorns are used in Spain for roasting.

Re: What's in your smoker?
 

Wouldn't oak chunks just be simpler?

Re: What's in your smoker?
 

Totally different smoke even though from the same plant. Does an apple taste like applewood? The charcoal I use is mostly oak and has little taste (Kingsford Competition). Also, oak means different things to different people. An oak tree in TX looks nothing like an oak tree in MA and the smoke is much different between the two oaks as well. Use the oak up here, and your food will taste like a fire pit. Oak in TX is much more mild tasting.

I went looking for acorns yesterday but there was too much snow on the ground and my dog was giving me "it's cold out" eyes.

Re: What's in your smoker?
 

12 hours after the Rub of Love
http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

In the Pot ya go...
http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

12 hours over Apple / Alder / Hickory, Internal temp of 189*
http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

mmmmmmmmmm pork
http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

Ready for sauce!
http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

Re: What's in your smoker?
 

^^^^ Looks dang good!!!

Re: What's in your smoker?
 

mmmmm pork. Great looking bark there!

Re: What's in your smoker?
 

Anyone cold smoking this winter? I cold smoke Linguica for like 30 minutes before air drying in my fridge. Would like to cold smoke some cheese and smoked salt is a must have!.

Re: What's in your smoker?
 

I had the BBQ bug last week and put these on the smoker:

http://i71.photobucket.com/albums/i1...s/IMG_5861.jpg



Pulled them off at 197F, foiled them, and an hour later....

http://i71.photobucket.com/albums/i1...s/IMG_5870.jpg

Re: What's in your smoker?
 

Very Nice!

Re: What's in your smoker?
 

mmmmmm pork! Look great!

Re: What's in your smoker?
 

drumsticks for breakfast + trying my first pulled pork for the superbowl.

Re: What's in your smoker?
 

Moses, one of the reasons I bought an electric unit with great insulation, any weather is no bother and it does the job no matter what.

Regarding you oak comments above, TX and MA samples, one thing to look for is weather, the colder the weather the denser the wood, even for same species of oak, which the two are (same). Main reason "French" barrels are preferred for aging wine is the density of wood (less air transmission and oak taste that is different as well), which is denser in Europe than it is here. Historically, French used to buy all their oak in Eastern Europe (Carpatian Mountains) for a reason, it is denser than it is in the woods of France (warmer climate). WWII stopped that, of course.

As you noted, one should see oak difference between TX and MA. But then one reason Bourbon tastes like it does is the use of warmer climate oak for barrels and there are more wineries now using it as well. Spain and Oz have been for some time now.

Re: What's in your smoker?
 

Doing 5 flat iron steaks on the old smoker for the big game. Only one problem though, it's damn cold and it just started to snow.


:(


Chris.....

Re: What's in your smoker?
 

We cooked up some horse sausage and chicken drummies over hardwood charcoal from the local forrest. The chicken was seasoned with thyme, rosemary and lavender from the garden.

This style of BBQ uses a lot of wood! Yikes. Far cry from using a Webber.

Getting the wood ready for charcoal:
http://i252.photobucket.com/albums/h...l/DSCN3526.jpg

Close up of food:
http://i252.photobucket.com/albums/h...l/DSCN3527.jpg

As it cooks:
http://i252.photobucket.com/albums/h...l/DSCN3529.jpg

Re: What's in your smoker?
 

What is horse sausage?

Re: What's in your smoker?
 

:tpd:

Re: What's in your smoker?
 

Willlllllbur......

Re: What's in your smoker?
 

Exactly that... A sausage made from horse meat. Actually, it is horse meat blended with pork as there's not enough fat on horse by itself. In Switzerland, they are horse crazy.

Re: What's in your smoker?
 

I hope it was from a horse that died of natural causes...not harvested for meat.

Re: What's in your smoker?
 

I don't want to rain on your parade, but I think they are "cattle" -(P

Re: What's in your smoker?
 

Why would you want that?

Old, tough, stringy, possibly diseased meat?

There's a reason the animal died naturally after all.

Would you eat a cow that died of natural causes? Or a chicken? blech... Assuming that the USDA would even let you, which they won't AFAIK.

Re: What's in your smoker?
 

Cook what you want...but I find that to be very disturbing. The horse is a highly intelligent animal with a very respected history in America.

Re: What's in your smoker?
 

I wouldn't want it. Since all American horse meat slaughter houses are closed, most horses are now processed in Mexico under inhumane conditions.

Re: What's in your smoker?
 

Pigs are considered to be highly intelligent animals also.

They just happen to be made out of bacon, so they're basically ****ed.



Cow is considered sacred in some countries and religions, and, as such, they are never slaughtered or eaten. Do you think that fact even enters the mind of most Americans when they pick up a pack of ribeye steaks at the market?

Different cultures bro. Doesn't make any difference to me if they want to raise horses for food. Heck, I'd be willing to try it out of culinary curiosity if I'm ever in Switzerland. I can't say if I'd make a habit of it or not though.

Re: What's in your smoker?
 

I hear ya brother...and agree with you. I just feel horse meat should not be an option.

Re: What's in your smoker?
 

Precisely. You wouldn't eat an animal that died naturally, so why would you expect the Swiss to feel any different about their meats?



-----------
Addendum:

No need to answer bro (besides the fact it was a retorical question) , looks like we were both posting at the same time.

Re: What's in your smoker?
 

That was in regards to horse meat specifically because of the inhumane treatment and slaughter. No I wouldn't eat a cow, chicken, or pig that dies naturally either...but that is not relevant to my opposition of horse meat.

Re: What's in your smoker?
 

Hey, no arguments there bro. If you don't feel that horsemeat shouldn't be eaten, that's cool. That's your opinion.

I'm not so much advocating that horses should be eaten (or not), I'm simply speaking to the "different strokes for different cultures" tolerance but more importantly, the fact that if they are going to eat it, that there's no reason it should be not be able to be processed with the same health & agriculture code standards as other meats.

Re: What's in your smoker?
 

That is one of the issues...because there are no longer facilities in the US they are purchased here by Mexican companies...taken across the border...and treated horribly. There is a pretty big push for legislation to ban the export.

Re: What's in your smoker?
 

I don't know for certain what the level of sanitation or "humane treatment" in Swiss slaughterhouses is, but I would suspect it's probably on par with the US.

I'll agree that Mexican slaughterhouse procedures can be kind of sketchy depending on the facility. Honestly, I didn't even know that Mexico processed horsemeat for human consumption until you mentioned it.