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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #131
    FIRE BETTMAN!! BeerMan's Avatar




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    if you really want to go the distance and drop a few extra pennies, the BBQ Guru is recommended. my friend has one and ****in swears by it (his words). it's great for 12+ hours of smoking and won't cost you more than a load of briquettes.

    BBQ Guru | Digital Temperature Controllers : BBQ Guys
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    1st Scoring Line !Kings!'s Avatar




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    Those controllers are sweet, I am building a rolling cart for it right now, and need to incorporate some kind of item like that so I can be even lazier.

  3. #133
    FBJ
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    Quote Originally Posted by BeerMan View Post
    if you really want to go the distance and drop a few extra pennies, the BBQ Guru is recommended. my friend has one and ****in swears by it (his words). it's great for 12+ hours of smoking and won't cost you more than a load of briquettes.

    BBQ Guru | Digital Temperature Controllers : BBQ Guys
    I have the DigiQ. It is indeed the ****. I love it.
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  4. #134
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    the DigiQ is now on my birthday/christmas/festivus/kwanzaa/hannukah/easter/ramadan/etc wishlist.
    I BELIEVE I'll have another beer!

  5. #135
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    We made some sammiches from some brisket I made back in may. Dip-style. With provolone cheese.

    This is the au-jus recipe I used (from my wife):

    3cups beef broth
    3 beef bullion cubes
    1/2 tsp garlic powder
    1 tsp soy sauce

    The brisket was vac-packed and frozen immediately after it came off the smoker and was cooled. It was as good today as it was when I pulled it off the smoker a month and a half ago. I simply put the brisket in the vac bag into some boiling water to heat it, then cut it and put it in some hot au-jus before heaping it onto some sourdough French rolls.

    My point in telling you all this is that I think that if you're going to smoke a lot of meat, you need a good vac-sealer machine. It allows you to run the smoker at maximum efficiency every time you use it.
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  6. #136
    3rd Line Role Player leftwngr's Avatar




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    Vegetarian here. Not because of beliefs... health. Animals are food.

    Love to cook and cooking with fire and smoke is real cooking to me.

    Been pushing my weber gasser to the limit. Pulled off some amazing pork butt, smoked chicken, ribs, etc. The only thing is it requires SO much jimmy rigging and constant tinkering to keep the temp right and the smoke heavy enough to flavor.

    I'm a big fan of stick burners and drum smokers but that too takes effort. These days with kids, I'm all for convenience, so I bit the bullet and got a pellet smoker. Just ordered a Rec Tec. Been back ordered for a bit but got word mine is shipping in a day or so.

    Very excited. Will post pics of the pit and the food. My goal: homemade bacon before camp opens.

    Go Kings!
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  7. #137
    FBJ
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    Quote Originally Posted by leftwngr View Post
    Vegetarian here. Not because of beliefs... health. Animals are food.

    Love to cook and cooking with fire and smoke is real cooking to me.

    Been pushing my weber gasser to the limit. Pulled off some amazing pork butt, smoked chicken, ribs, etc. The only thing is it requires SO much jimmy rigging and constant tinkering to keep the temp right and the smoke heavy enough to flavor.

    I'm a big fan of stick burners and drum smokers but that too takes effort. These days with kids, I'm all for convenience, so I bit the bullet and got a pellet smoker. Just ordered a Rec Tec. Been back ordered for a bit but got word mine is shipping in a day or so.

    Very excited. Will post pics of the pit and the food. My goal: homemade bacon before camp opens.

    Go Kings!
    Does bacon-making require cold smoke? You don't want that stuff cooking...just getting the flavor while getting preserved, right?

    EDIT: Nevermind. Cure, smoke (to 150 internal), slice, fry, nom.
    Last edited by FBJ; July 16th, 2013 at 01:18 PM.
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  8. #138
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    curing/brining the pork belly first would be recommended, but that process takes a week or more.

    Curing and Smoking Bacon at Home
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  9. #139
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    I made this last night for the event that the wench and I are going to tonight..

    Recipe of the day – Dutch’s Wicked Baked Beans | So You Want To Be A Waiter

    first time I made it I had this bean dish placed on the bottom rack where the water pan would be, but with the ribs above it on the top rack. this time I smoked just this with the water pan below. both time the dish came out just as great.

    dried jalapeņo pepper bits were used both times as well.
    Last edited by BeerMan; July 20th, 2013 at 12:56 PM.
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  10. #140
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    I've got some boneless lamb sirloin in the fridge, getting all up in it, yo with the salt, pepper, garlic, rosemary, and olive oil I rubbed it down with.

    Thinking of going direct with the egg at 400 for about five minutes per side, hopefully to an internal of around 135 degrees.

    EDIT:

    OOOOOOHHHHMYYYYYYGOOOOOOODDDDDD This lamb was awesome!!

    Took six minutes a side at 400 dome temp to get to medium.
    Last edited by FBJ; July 20th, 2013 at 06:53 PM.
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