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Search: Posts Made By: dadof3illinois
Forum: Good Eats 08-12-2011, 11:19 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day...
Forum: Good Eats 05-08-2011, 08:13 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

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.
...
Forum: Good Eats 05-07-2011, 06:33 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your 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...
Forum: Good Eats 05-07-2011, 05:43 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

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...
Forum: Good Eats 04-30-2011, 10:40 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

Did you leave the bark on the log/logs or did you remove it? Tree bark can really burn nasty and impart a horrible flavor.

If you still have some of the wood, just split a few chunks and let them...
Forum: Good Eats 04-29-2011, 10:41 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

If you want a real treat (IMO) ask your butcher to get you a rib roast!!! Thats the baby backs with the loin still attached. The outer meat taste's like a cross between the tenderloin and pork...
Forum: Good Eats 04-26-2011, 08:41 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done.
During football...
Forum: Good Eats 04-25-2011, 09:47 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

I do a dry rub like you to start then finish with my sauce. My kids like them just falling apart so I'll smoke them for about an hour then wrap a slab in foil and finish them like that with the...
Forum: Good Eats 04-24-2011, 08:23 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

Great looking ribs Brad!!!! I like the look of the glaze you used!!

The weather here has been bad to say the least but I was still able to get that picnic roast smoked. Had to fight the temp all...
Forum: Good Eats 04-23-2011, 10:14 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

Same here but when I tried it I liked the way it turned out? Taking it off at 155 and letting it rest for at least 30 min in foil will bring the internal temp up to at least 165+. For me it wasn't...
Forum: Good Eats 04-23-2011, 06:27 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

I've smoked several turkeys but never wild ones, just drink it....LOL...I know, I know that sucked!!!

My fav, is just injecting a little melted butter into the breast and coating the outside with...
Forum: Good Eats 04-23-2011, 11:50 AM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

The last one I did I bought a whole one and cut it in half. Cooked one half to 155 degrees, let it rest for 45 min and it sliced great and was very moist. The other half I let go until it started...
Forum: Good Eats 04-22-2011, 05:18 PM
Replies: 5,155
Views: 401,869
Posted By dadof3illinois
Re: What's in your smoker?

That lamb looks nice!!! What internal temp do you cook it too?
I had never cooked lamb before so I bought one from a local farmer and had it processed. Now I'm a big fan!!!! Cooks kind of like...
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