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

  1. #651
    Go, Kings, Go rinkrat's Avatar




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    One month and no smoking. I am having withdrawals. Hummingbirds leave in a couple days and I'm getting a brisket!

  2. #652
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by Mulletsave30 View Post
    What would you suggest temps for reheating? I still have about 7 ribs left over. Thanks!
    throw them in a ziplock bag with a few drops of apple juice, then press the air out while zipping the bag shut. nuke it for 30 seconds. flip. repeat.
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    so a neighbor brought me a ****load of chili peppers and other stuff. what did I do with them?

    smoked some up and made salsa verde out of the lot.

    this here was just half the loot.



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  4. #654
    2nd Scoring Line Mulletsave30's Avatar




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    Quote Originally Posted by BeerMan View Post
    so a neighbor brought me a ****load of chili peppers and other stuff. what did I do with them?

    smoked some up and made salsa verde out of the lot.

    this here was just half the loot.



    Talk about waking the neighborhood up!!
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  5. #655
    FIRE BETTMAN!! BeerMan's Avatar




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    they all came out of the wood work!
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  6. #656
    1st Scoring Line jccawdrey's Avatar




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    Just finished chowing down on a 3 lb brisket that I've had on the smoker since this morning. Next time I'm lightening up on the cayenne and red chili powder. A little too hot. I tried a smoked onion this time after seeing the pictures posted here. Still needed a little more cooking but I'm going to use it tomorrow am in an omelet.
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  7. #657
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    inspired by FBJ, I got around to do the rib roast today after dry-brining with kosher salt for 3 days. the smoker ran a little hotter than I wanted it to, which is why you see a gray shade on the edge of the cut. the prime rib still turned out great.

    reverse seared after hitting 110, took it further to 135. overall time of cooking 2.5 hours.



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  8. #658
    OFF the Bandwagon salami's Avatar




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    I really need to get more disciplined about taking photos...

    Last weekend we picked up a whole brisket at Smart and Final. Tuesday, I gave it a dry rub of brown sugar, paprika, onion powder, a little cumin and a touch of ground coriander seed. Wednesday night it went on the smoker for about 10 hours. I gave it a foil wrap and threw it in the fridge because, you know, work.

    This afternoon, it was brisket sandwich time. I gave it a quick butchering to remove most of the fat, and went to work slicing it wafer thin (Monty Python reference intended).

    I wanted the meat warm, but didn't want to kill it, so I grabbed a quart of beef broth off the shelf, mixed in about a 1/2 cup of off the shelf BBQ sauce, and put it on the stove to boil.

    While that was going, I started digging through the fridge to see what I could do to dress it up. I found a habanero and some goat cheese (score!).

    I minced about 1/4 of the habanero and mixed it into a few tablespoons of goat cheese that I'd softened in the microwave.

    The bread of choice was a warm (not toasted) bagel. A thin layer of habanero goat cheese, a quick dunk of the meat in the hot liquid, and straight on the bagel.

    The bagel soaked up all the drippings out of the meat, and the tanginess of the goat cheese was just amazing with the meat.

    Long story not so long: It was worth posting about. Do yourself a favor and try this one out.
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  9. #659
    FBJ
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    ^^^GAWTDAYUM!^^^

    Though I'm not a fan of goat cheese (frrrrrrrrrrRRRRT!!!), I'm sure I'd be able to substitute another subtle-yet-flavorful soft cheese in there. And the habanero kick would be perfect, I'll bet!
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  10. #660
    FBJ
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    37lbs of pork butt rubbed down with my own rub on Friday evening. Started the cook last night at 11pm. It's presently in it's third hour of "The Stall" at exactly 180 internal.

    Pulled pork tonight!!! Sides of CotC, potato salad, coleslaw, edamame/quinoa salad.
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