What's in your smoker? - Page 24

Mr B · 04-23-2010, 10:33 AM

Quote:

Originally Posted by T.G

Selling or giving away ribs at your garage sale Brent?

LOL
Neither, they will be in the back yard to to temp the customers. They're mine...all mine, muh huh hahah

bscottskangum · 04-24-2010, 06:37 AM

Just got an 8lb bone in pork butt out of my smoker this morning, had it taking a nice long rest overnight. Got 4 slabs of baby backs that I'm putting in there today.

Steve · 04-24-2010, 12:46 PM

Smokin Gator · 04-24-2010, 01:46 PM

Doing bar food at the casa tonight... a batch of my hot smoked wings, some cream cheese stuffed jalapenos, and some guacamole and chips. My kind of meal!!

Oh.. and Barry that butt looks killer!!

68TriShield · 04-24-2010, 03:02 PM

Quote:

Originally Posted by Smokin Gator

Doing bar food at the casa tonight... a batch of my hot smoked wings, some cream cheese stuffed jalapenos, and some guacamole and chips. My kind of meal!!

Oh.. and Barry that butt looks killer!!

That sounds decadent Brent

And yes,the Butt is a thing of beauty

bscottskangum · 04-24-2010, 10:02 PM

Quote:

Originally Posted by 68TriShield

That sounds decadent Brent

And yes,the Butt is a thing of beauty

That is actually the first time I have smoked a butt. I have done ribs and chicken before... this came out tasting awesome though, I made my own bbq sauce to go with it and it got good reviews.

cort · 04-25-2010, 10:15 AM

Got a 8.5 lb. butt on the UDS as we speak.

BigAsh · 04-25-2010, 10:31 AM

more butt = "more gooder".....

cort · 04-25-2010, 10:32 AM

Quote:

Originally Posted by BigAsh

more butt = "more gooder".....

indeed

Steve · 04-25-2010, 10:54 AM

butt is always good!

Superbad · 04-25-2010, 01:58 PM

Made pork back ribs on the smoker on Thursday. Once the smoker had cooled down to around 100*, I threw a block of Blue Cheese on the rack, and a few small pieces of wood in the ash pile. I smoked the cheese for about 2 hours, then put it in the fridge for 30 mins to cool it back down. The ribs were fantastic, but the cheese...

This is the scond time I have smoked blue cheese, and it is amazing how the flavor changes.

eber · 04-25-2010, 02:58 PM

the bleu cheese sounds great, I might have to try that next time.

Gonesledn · 04-25-2010, 03:36 PM

have a large center cut blade in chuck roast on now. half seasoned with my favorite rub which is spicy, and the other half with mrs dash and pepper. wife doesnt do spicy.

mosesbotbol · 04-25-2010, 04:19 PM

Quote:

Originally Posted by Gonesledn

have a large center cut blade in chuck roast on now.

I plan on Chuck Roast this week. They're on sale.

Gonesledn · 04-25-2010, 05:44 PM

Quote:

Originally Posted by mosesbotbol

I plan on Chuck Roast this week. They're on sale.

i really like a good chuck roast. as i am eating this one, i remembered i forgot to take a pic

Superbad · 04-25-2010, 05:55 PM

Quote:

Originally Posted by eber

the bleu cheese sounds great, I might have to try that next time.

I heartily recommend it! I put the block of cheese on a piece of foil with the sides turned up to catch the small amount of oils that seep out. I keep the temp around 100 or less. AFter I take it out of the smoker I put the cheese in a piece of waxed paper, pour any oils that seeped out on top, roll it up tightly and put in the fridge to get it back solid for cutting. The taste only improves over the next day or 2. Blue cheese has complex flavors, but this adds new dimensions to the flavors. I like to use Hickory for smoking blue cheese, but next time I am going to try some apple wood.

Mr B · 04-26-2010, 11:39 AM

Quote:

Originally Posted by bscottskangum

Just got an 8lb bone in pork butt out of my smoker this morning, had it taking a nice long rest overnight. Got 4 slabs of baby backs that I'm putting in there today.

Thats a nice lookin' Butt

Mr B · 04-26-2010, 12:19 PM

Here was Saturdays goodness.
6 hours at 210*. Ran the smoke for 3 hours. Apple / Alder / Hickory. They were AWESOME!!

In the pot ya go!

6 hours later.

T.G · 04-26-2010, 01:06 PM

Nice looking ribs Brent!

(but no photos of a sliced rib for the smoke ring

)

Smokin Gator · 04-26-2010, 01:41 PM

Quote:

Originally Posted by Mr B

I'd hit that!!

04-24-2010, 06:37 AM	#462
bscottskangum Oh yeah, I'm awesome! Join Date: Jan 2010 First Name: Barry Location: Hampton, VA Posts: 681 Trading: (11)	Re: What's in your smoker? Just got an 8lb bone in pork butt out of my smoker this morning, had it taking a nice long rest overnight. Got 4 slabs of baby backs that I'm putting in there today.

04-24-2010, 12:46 PM	#463
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

04-24-2010, 01:46 PM	#464
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Doing bar food at the casa tonight... a batch of my hot smoked wings, some cream cheese stuffed jalapenos, and some guacamole and chips. My kind of meal!! Oh.. and Barry that butt looks killer!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

04-25-2010, 10:15 AM	#467
cort ◤◢◣◥ Join Date: Oct 2008 First Name: Gary Posts: 4,478 Trading: (41)	Re: What's in your smoker? Got a 8.5 lb. butt on the UDS as we speak.

04-25-2010, 10:31 AM	#468
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: What's in your smoker? more butt = "more gooder"..... __________________ Keith

04-25-2010, 10:54 AM	#470
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? butt is always good! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

04-25-2010, 01:58 PM	#471
Superbad Have My Own Room Join Date: Apr 2010 First Name: Bobby Location: Panama City, FL Posts: 1,784 Trading: (53)	Re: What's in your smoker? Made pork back ribs on the smoker on Thursday. Once the smoker had cooled down to around 100*, I threw a block of Blue Cheese on the rack, and a few small pieces of wood in the ash pile. I smoked the cheese for about 2 hours, then put it in the fridge for 30 mins to cool it back down. The ribs were fantastic, but the cheese... This is the scond time I have smoked blue cheese, and it is amazing how the flavor changes.

04-25-2010, 02:58 PM	#472
eber Have My Own Room Join Date: Jan 2009 First Name: Erik Posts: 1,229 Trading: (7)	Re: What's in your smoker? the bleu cheese sounds great, I might have to try that next time.

04-25-2010, 03:36 PM	#473
Gonesledn making trails Join Date: Jan 2009 First Name: Wes Location: South Burbs Chicago Posts: 547 Trading: (31)	Re: What's in your smoker? have a large center cut blade in chuck roast on now. half seasoned with my favorite rub which is spicy, and the other half with mrs dash and pepper. wife doesnt do spicy.

04-26-2010, 12:19 PM	#478
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? Here was Saturdays goodness. 6 hours at 210*. Ran the smoke for 3 hours. Apple / Alder / Hickory. They were AWESOME!! In the pot ya go! 6 hours later.

04-26-2010, 01:06 PM	#479
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,543 Trading: (37)	Re: What's in your smoker? Nice looking ribs Brent! (but no photos of a sliced rib for the smoke ring )