What's in your smoker? - Page 136

OLS · 10-08-2011, 04:01 PM

Quote:

Originally Posted by nofeardiver

Going to some chicken wings tomorrow, try out some new recipes...

heck, let's have a lil WANG contest...I have a 24 pack thawing out now. I enjoyed my boudin so much
this week, I might find some more of them in there somewhere. Gonna thaw some meatses tonight.

BengalMan · 10-09-2011, 10:56 AM

Did a pork tenderloin last night, came out AMAZING, except I ran into a problem. I burnt/melted my gaskets on my Big Green Egg last night. I'm pretty pissed. Now I have to figure out how to clean this mess up and find a good replacement gasket that isn't a nightmare to put on and will handle higher temps because the stock one just didn't cut it. Big Green Egg is out of commission until I can figure this out. Anyone have any clean up tips on getting the residue and remainder of the gasket off the egg cleanly and what to use to replace it?

stinkie · 10-09-2011, 11:13 AM

ian check out the big green egg foum . they may be able to answer your question.

BengalMan · 10-09-2011, 11:35 AM

Looking around, looks like this is the way to go for now:

http://www.high-que.com/Nomex-Gasket...source=froogle

I went ahead and ordered it. We'll see how this goes, lol

OLS · 10-09-2011, 12:19 PM

Nice wings today...had a little extra rub in a tupper, decided to add some sea salt, since my rubs have no salt,
some ground black pepper, white pepper, a little mustard powder and a LOT of brown sugar. As a result of the
sugar, I got a little blacker than I usually have em in the crisping stage. Smoked for an hour, then grilled em on
high heat to render the skin crisp. Came out nice.

BengalMan · 10-12-2011, 01:47 PM

Tonight I'm re-christening the egg after my gasket debacle, lol. Marinating some chicken today, then when I get home for the day I'm going to fire up the egg and put em on. First time going chicken on the egg, we'll see how it goes!

OLS · 10-12-2011, 04:21 PM

Quote:

Originally Posted by BengalMan

First time going chicken on the egg, we'll see how it goes!

But which came first???
Bada-tsh.

Col. Kurtz · 10-12-2011, 04:29 PM

Quote:

Originally Posted by OLS

But which came first???
Bada-tsh.

The rooster

T.G · 10-12-2011, 05:17 PM

Quote:

Originally Posted by OLS

But which came first???
Bada-tsh.

kydsid · 10-13-2011, 07:46 AM

Well a little over a year after selling my grill smoker I finally have the space and got another grill smoker. I like having an all in one barrell type last time that could do propane, charcoal/drum smoker that is what I got this time. This one is smaller but I think that is for the best. The last one I always ended up loading it up with way too much meat and it went in the freezer for a long time.

This weekend I am going to do the first smoke on the new one. Probably throw a cheap brisket on there to season it up right.

kydsid · 10-15-2011, 10:27 AM

Spare ribs for dinner and chicken for lunch.

IMAG0065 by kydsid, on Flickr

OLS · 10-15-2011, 11:37 AM

MY GOSH that's a lot of meat per square inch!

My day started at 7 am, unpacked all the ribs for the day, cleaned em up, two racks of beef ribs and
a rack of loin baby back pork ribs. Built a fire of pecan limbs and then covered the coals with charcoal.
Once that was lit, I sprinkled rub on my ribs and smoked em with more pecan for about 1.5 hours, then painted
em up with Sweet Baby Ray's and let em sit at 250 for another 45 minutes. And they are AWESOME!!!!!!!!!!!!!!

kydsid · 10-15-2011, 01:27 PM

Quote:

Originally Posted by OLS

MY GOSH that's a lot of meat per square inch!

That's how we do, waste not want not.

I hope my ribs come out as good. Did three hours under smoke and foiled them, now at about 5 hours. Going long and slow at about 175 for these babies. Taking advice from a friend so we will see.

Chicken was done in time for lunch.

IMAG0067 by kydsid, on Flickr

pektel · 10-15-2011, 02:20 PM

Have 2 pork butts on right now. I'm still a total novice to this, so still working on rubs. This one I used a few tablespoons of pepper, a couple tablespoons of garlic powder. A tablespoon of onion powder, a tablespoon or 2 of kosher salt, a couple tablespoons of lawry's seasoned salt, some ground mustard, some sage, and like a half cup of brown sugar. Oh, and some cayenne pepper for a little heat.
Posted via Mobile Device

kydsid · 10-15-2011, 02:43 PM

Ding, ribs are done!@

IMAG0072 by kydsid, on Flickr

ucla695 · 10-15-2011, 02:49 PM

My smoker talks to me and this is what it's saying...

ucla695 · 10-16-2011, 09:04 AM

Smoked a rack of BBs and a rack of spares yesterday. Then I threw on some wings after. Forgot to take pics of them plated.

pektel · 10-16-2011, 10:52 AM

The pulled pork turned out awesome last night. So good, that it was lunch today too. I took the kaiser rolls, buttered and garlic salted, and broiled them first. It was my best cook so far:

Posted via Mobile Device

OLS · 10-16-2011, 10:56 AM

Some spectacular Q comes out of machines this early fall seaason. YUM!

10-17-2011, 06:50 AM

Nothing is the smoker right now....I've been away from home for work for the past 6 weeks. On the upside, there are two very good Texas BBQ places in the town where I'm working.

When I get home, I'll probably do up some corned beef. I start with a plain-jane cryo-vac'd grocery store corned beef (or three). I generally rinse them really well, and soak them for 48 hours (changing the water every 12 hours) to reduce the amount of salt. Then I give them a quick rub with brown sugar, garlic powder, paprika, and anything else that's around the kitchen. Into the smoker at 225 until they get up to 180, and the foil/towel/cooler for a couple more hours....and away we go. Smoked corned beef.

10-09-2011, 10:56 AM	#2702
BengalMan Have My Own Room Join Date: Oct 2008 First Name: Ian Location: Cincinnati, OH Posts: 1,280 Trading: (10)	Re: What's in your smoker? Did a pork tenderloin last night, came out AMAZING, except I ran into a problem. I burnt/melted my gaskets on my Big Green Egg last night. I'm pretty pissed. Now I have to figure out how to clean this mess up and find a good replacement gasket that isn't a nightmare to put on and will handle higher temps because the stock one just didn't cut it. Big Green Egg is out of commission until I can figure this out. Anyone have any clean up tips on getting the residue and remainder of the gasket off the egg cleanly and what to use to replace it?

10-09-2011, 11:13 AM	#2703
stinkie Still Watching My Back Join Date: Dec 2008 First Name: dan Location: In the sticks/Tarlton ohio Posts: 140 Trading: (2)	Re: What's in your smoker? ian check out the big green egg foum . they may be able to answer your question.

10-09-2011, 11:35 AM	#2704
BengalMan Have My Own Room Join Date: Oct 2008 First Name: Ian Location: Cincinnati, OH Posts: 1,280 Trading: (10)	Re: What's in your smoker? Looking around, looks like this is the way to go for now: http://www.high-que.com/Nomex-Gasket...source=froogle I went ahead and ordered it. We'll see how this goes, lol

10-12-2011, 01:47 PM	#2706
BengalMan Have My Own Room Join Date: Oct 2008 First Name: Ian Location: Cincinnati, OH Posts: 1,280 Trading: (10)	Re: What's in your smoker? Tonight I'm re-christening the egg after my gasket debacle, lol. Marinating some chicken today, then when I get home for the day I'm going to fire up the egg and put em on. First time going chicken on the egg, we'll see how it goes!

10-13-2011, 07:46 AM	#2710
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? Well a little over a year after selling my grill smoker I finally have the space and got another grill smoker. I like having an all in one barrell type last time that could do propane, charcoal/drum smoker that is what I got this time. This one is smaller but I think that is for the best. The last one I always ended up loading it up with way too much meat and it went in the freezer for a long time. This weekend I am going to do the first smoke on the new one. Probably throw a cheap brisket on there to season it up right. __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-15-2011, 10:27 AM	#2711
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? Spare ribs for dinner and chicken for lunch. IMAG0065 by kydsid, on Flickr __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-15-2011, 02:20 PM	#2714
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Have 2 pork butts on right now. I'm still a total novice to this, so still working on rubs. This one I used a few tablespoons of pepper, a couple tablespoons of garlic powder. A tablespoon of onion powder, a tablespoon or 2 of kosher salt, a couple tablespoons of lawry's seasoned salt, some ground mustard, some sage, and like a half cup of brown sugar. Oh, and some cayenne pepper for a little heat. Posted via Mobile Device

10-15-2011, 02:43 PM	#2715
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? Ding, ribs are done!@ IMAG0072 by kydsid, on Flickr __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-15-2011, 02:49 PM	#2716
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? My smoker talks to me and this is what it's saying...

10-16-2011, 09:04 AM	#2717
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Smoked a rack of BBs and a rack of spares yesterday. Then I threw on some wings after. Forgot to take pics of them plated.

10-16-2011, 10:52 AM	#2718
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? The pulled pork turned out awesome last night. So good, that it was lunch today too. I took the kaiser rolls, buttered and garlic salted, and broiled them first. It was my best cook so far: Posted via Mobile Device

10-16-2011, 10:56 AM	#2719
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Some spectacular Q comes out of machines this early fall seaason. YUM!

10-17-2011, 06:50 AM	#2720
w squared Guest Posts: n/a	Re: What's in your smoker? Nothing is the smoker right now....I've been away from home for work for the past 6 weeks. On the upside, there are two very good Texas BBQ places in the town where I'm working. When I get home, I'll probably do up some corned beef. I start with a plain-jane cryo-vac'd grocery store corned beef (or three). I generally rinse them really well, and soak them for 48 hours (changing the water every 12 hours) to reduce the amount of salt. Then I give them a quick rub with brown sugar, garlic powder, paprika, and anything else that's around the kitchen. Into the smoker at 225 until they get up to 180, and the foil/towel/cooler for a couple more hours....and away we go. Smoked corned beef.