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BeerMan
August 29th, 2013, 07:43 PM
Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store (http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/) ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.

notbob
August 29th, 2013, 08:04 PM
Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store (http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/) ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.

Haven't tried it but if its good you can give it to me for free

rinkrat
August 30th, 2013, 01:42 PM
Doing a slab of pork ribs right now. 3-2-1

Wife loves them. She always hated ribs!

FBJ
August 31st, 2013, 11:56 AM
I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.

notbob
August 31st, 2013, 11:59 AM
I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.

That's how I do mine. It shortens the cook time as well.

nosoupforyou
August 31st, 2013, 02:10 PM
15 lbs of pork, 3 slabs of ribs, 2 chickens (1 beer can style, 1 smoked).
https://sphotos-a-sea.xx.fbcdn.net/hphotos-prn2/p480x480/1176377_10151858748502673_496920267_n.jpg

it is going to be a downright tasty day!

notbob
August 31st, 2013, 02:23 PM
Damn that looks good!

BeerMan
August 31st, 2013, 09:28 PM
all that dripping in the water pan is going to make a helluva gravy, yo. nice setup, btw!

BeerMan
August 31st, 2013, 09:39 PM
https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1173794_10201323667107110_818223405_n.jpg

so, today, I smoked the brined chicken using hickory and peach wood. it came out fantastic.

for brine, I used salt, sugar, apple juice and water. I also threw something in there but I forgot what. it was 11pm last night. however, I didn't have enough salt so whatever I threw in there certainly contained some enough to make the 1 cup threshold.

for the rub, I used lemon pepper and cajun seasoning that I put together sans the salt. the lemon pepper did have salt in it but the chicken turned out great, albeit just a wee bit salty.

1 hour in and before I flipped the chicken breast-side up:
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/998287_10201325621355965_682845525_n.jpg

3 hours later:
https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1185328_10201324911418217_2043079012_n.jpg

WingHater
September 1st, 2013, 12:34 AM
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.


What kind of vac-sealer do you use? I want to get one shortly but don't know anything about the different brands.

nosoupforyou
September 1st, 2013, 12:56 AM
when leftwngr mentioned putting the stuff in the cooler, he is spot on.

Holding Barbecue Meat In A Cooler -- Naked Whiz Ceramic Charcoal Cooking (http://www.nakedwhiz.com/coolerholding.htm)

did this today...WOW - amazing results! nice to know that I can start a shoulder at midnight, have it done by about 1pm the next day and then let it sit in a cooler waiting for people to get there, and man was it easy to shred when I pulled it out. amazing! thanks to you and leftwngr!

FBJ
September 1st, 2013, 05:59 AM
What kind of vac-sealer do you use? I want to get one shortly but don't know anything about the different brands.

Bought it at Costco...FoodSaver I think. Works great. Meat has to cool before sealing, otherwise it just sucks juices right out. Also, have to be careful of sharp bones when vac-sealing chicken and ribs as they often puncture during the process.

FBJ
September 1st, 2013, 06:01 AM
I've been cooler-holding since day one with shoulder and brisket. Add a little stock to it just before closing up the foil and it'll be soaked right in by the time you serve. Awesome.

rinkrat
September 1st, 2013, 09:10 AM
Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.

BeerMan
September 1st, 2013, 10:30 AM
vac sealing is one option, but like FBJ said, with bones sticking out that can puncture, another option is to do it the old school way.

fill a big bowl or a 5 gal bucket up with water, put the meat in a large zip lock bag, push the bag deep into the water just until the edge of the zip is level with the water. squeeze the bottom of the bag to push any pocket of air up and out then continue onward up until the bag is just about free of air. carefully press the zip across and you're set. pull the bag out of the sink, bowl or whatever and you'll have a nice looking vacuumed bag.

BeerMan
September 1st, 2013, 10:37 AM
Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.

gotta love watching for The Stall. I plan on doing the butt tomorrow as well. got all day. alllllll day.

BeerMan
September 2nd, 2013, 01:40 PM
https://sphotos-b-sjc.xx.fbcdn.net/hphotos-ash4/998275_10201335637006350_217823334_n.jpg
The Damn Stall

jccawdrey
September 2nd, 2013, 05:45 PM
My beer can chicken was awesome. It brined for almost two days in the fridge. Ribs have about 30 mins left to go. Mmmmmm, can't wait

BeerMan
September 2nd, 2013, 06:20 PM
2 days? did you get the Big Bird?

what kind of brine did you make?

BeerMan
September 2nd, 2013, 06:22 PM
for brine, I used salt, sugar, apple juice and water. I also threw something in there but I forgot what. it was 11pm last night. however, I didn't have enough salt so whatever I threw in there certainly contained some enough to make the 1 cup threshold.


I remember now what seasoning I used. Lawry's. funny thing is it clicked in my mind as I came across it in the pantry while looking for a spice to use for the rub on the pork butt.

notbob
September 3rd, 2013, 09:29 AM
Orchard Supply is closing a bunch of stores. Might be a good idea to check em out for some deals. The one by me is still too expensive but hopefully in a few weeks there will be some good deals.

BeerMan
September 3rd, 2013, 05:08 PM
what? damn. the one right by me better not follow suit.

notbob
September 3rd, 2013, 05:26 PM
what? damn. the one right by me better not follow suit.

They were bought by Lowes and are closing around 25 cali stores. I am not sure which ones though.

BeerMan
September 3rd, 2013, 05:42 PM
no ****? well, they persuaded me a month ago to sign up for the club deals. besides, the nearest Lowe's is 13 miles away, and some of the employees there suck.

jccawdrey
September 3rd, 2013, 07:02 PM
2 days? did you get the Big Bird?

what kind of brine did you make? Some kosher salt, Lawry's, pepper corns, Spike, garlic salt, beer can chicken seasoning from Weber, Montreal Chicken seasoning, red pepper flakes and hot water. I let the hot water soak the seasoning until it's cool, then dunk the chicken then into the fridge for at least 36 hours. Turn it over ever 12 hours, then pat it dry and put it on the Q. Usually about 90 mins depending on the size of the bird. Let it rest for 30 mins. Watch out for the temp. I use the two outside or middle burners at the low setting.

FBJ
September 4th, 2013, 04:36 PM
http://amazingribs.com/images/pix/meat_temperature_guide_10-27-2012.jpg

notbob
September 4th, 2013, 04:46 PM
http://amazingribs.com/images/pix/meat_temperature_guide_10-27-2012.jpg

That came with my Maverick temp probe.

FBJ
September 4th, 2013, 04:47 PM
That came with my Maverick temp probe.

Yeah?

Maybe they'll throw that in as a fridge magnet when I finally get around to buying my Thermapen.

notbob
September 4th, 2013, 04:51 PM
Yeah?

Maybe they'll throw that in as a fridge magnet when I finally get around to buying my Thermapen.

This is thermapen like

Amazon.com: PT 100 BBQ with Meathead's Magnet: Patio, Lawn & Garden (http://www.amazon.com/PT-100-BBQ-Meatheads-Magnet/dp/B007UFJ0U4/ref=pd_sim_lg_33)

BeerMan
September 4th, 2013, 06:44 PM
yeah, I found out the hard way later. my Maverick unit didn't come with that magnet.

!Kings!
September 5th, 2013, 07:42 PM
Dang, dude. You're a way better neighbor than I am. 3 racks in a vac pack at Costco is like $25-28, isn't it? I've got no need to feed my neighbors $80-$100 worth of ribs, not including what it costs me in time to smoke 'em.
Well one of my neighbors home brews, really well, so I get money back there at least. Block parties rule!

rinkrat
September 7th, 2013, 10:50 AM
ThermoWorks - Splash-Proof Thermapen? Thermometer (http://www.thermoworks.com/products/thermapen/?gclid=CNXW6KfsubkCFSRyQgodnTQAgw)

$10 off the brown Thermapen. Get the boot so when you drop it it won't break.

I used mine a few times and it gets the temp within 3 sec. and only the very tip is sensitive so it gets the inside temp not the average of the whole slab. AMAZING!

BeerMan
September 7th, 2013, 02:50 PM
how about this one?
Amazon.com: PT 100 BBQ with Meathead's Magnet: Patio, Lawn & Garden (http://www.amazon.com/PT-100-BBQ-Meatheads-Magnet/dp/B007UFJ0U4/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1SSN2E3WESOY7&coliid=I3HZK4G851EEC1)

WingHater
September 7th, 2013, 11:47 PM
Went to Beef Palace today. Bought a jar of the house rub among other things. Has anyone tried the house rub? What's it the best on?

FBJ
September 8th, 2013, 07:03 AM
Babybacks, BITCHES!!! For dinner tonight. I'm gonna fire up The Hulk (my XL Big Green Egg) at about 1130 to do the 2-2-1 method ribs.

Today's rib rub: Memphis-style!!!

1 cup sugar
1/2 cup salt
1/2 cup brown sugar
2 tbsp granulated garlic
2 tbsp granulated onion
4 tbsp paprika
4 tbsp chili powder
4 tbsp freshly ground black pepper
4 TEASPOONS cayenne (sure...get it confused with tablespoons...I dare ya!)

That recipe seems to have given me about 2.5 cups worth of rub. Maybe enough to save for another time.

EDIT: 1pm THEY ON, SUCKAS!!

https://sphotos-a-lax.xx.fbcdn.net/hphotos-ash3/557482_10201782584143888_838284299_n.jpg

FBJ
September 8th, 2013, 07:12 PM
Damn, those were tasty. That rub is a very good balance of sweet and spicy, I think. Made a nice bark. Good smoke ring. Though they were very moist, I think they were a bit too "fall-off-the-bone" for me. Maybe fifteen minutes less in the foil and they'd probably have turned out with just the right amount of pull.

And dammit. Forgot to snap a few pics before we chowed. All that's left now is the bones.

BeerMan
September 9th, 2013, 09:20 PM
what about just foil them for one hour?

wish I could do the babyback ribs more often but they are the diet busters.

rinkrat
September 10th, 2013, 09:07 AM
Went to Beef Palace today. Bought a jar of the house rub among other things. Has anyone tried the house rub? What's it the best on?


Haven't bought it but I have had them rub it on things before I left the store. Very good rub, like the flavor of BBQ potato chips. :)

rinkrat
September 15th, 2013, 01:57 PM
Been existing on pulled pork sandwiches for the last few days. Got a 5 lb. shoulder at Ralphs for $5 and did it @250 for about 12 hours. Got awesome bark and pink smoke rings. Soooo good.

BeerMan
September 16th, 2013, 07:36 PM
you should try doing the Burnt Ends.

The Smoke Ring (http://www.thesmokering.com/forum/viewtopic.php?t=50928&start=0&postdays=0&postorder=asc&highlight=&sid=a48e2929cd55f66ea8d66f28c1bb4113)

this would be my next pork butt project.

FBJ
September 17th, 2013, 10:21 PM
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/547099_10200383970746512_769871519_n.jpg

Pound boneless/skinless chicken breasts to 1/4" thickness
Cut jalape?os length-wise, removing seeds and ribs, fill with two tablespoon of cream/colby jack cheese mixture
Wrap jalape?o in chicken breast
Wrap chicken breast in bacon

Grill at 350 for 20-25 minutes, turning every 4-5 minutes.

****IN A!!!!!

DorsalPhin
September 17th, 2013, 10:43 PM
Tried out the smoker for the first time today. Tri tip with a salt & pepper rub. Apple wood chips. Came out delicious! Tomorrow were gonna try ribs and chicken. Fingers crossed!

After eating that tri tip I'm kicking myself in the butt for not buying a smoker sooner. It was delicious and I rarely eat red meat!

rinkrat
September 18th, 2013, 03:22 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash4/1237106_10151578909341971_1530399432_n.jpg

Love these ****in' ribs. 3-2-1 works every time.

FBJ
September 20th, 2013, 07:35 PM
Made half a dozen of those jalape?o chicken bombs this evening on the Egg. TASTY.

There's a need for a better seal to keep the cheese inside the rolled up ball...or a cheese that doesn't completely liquefy like cream cheese does. Most of the cheese mixture ended up on the foil under neat the grate (I did them indirect-heat style).

kingnut
September 23rd, 2013, 11:48 PM
https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1175718_10151541809281971_1931989321_n.jpg

Pimped out the smoker with chrome accents!

is that the jr?

kingnut
September 23rd, 2013, 11:56 PM
Perfect. Amazon prime = no extra shipping charge. :)

south coast in los al has traeger pellets for 18.

rinkrat
September 24th, 2013, 04:14 PM
is that the jr?

Yep! Plenty big for the two of us. :)

rinkrat
September 24th, 2013, 04:15 PM
south coast in los al has traeger pellets for 18.

Been meaning to go there.

DRGinLBC
September 24th, 2013, 06:37 PM
Dang. Gonna have to fire up the new replacement smoker this weekend and do a tri-tip. Ya'll making me hungry!

**My last smoker got smoked to death (electric short). Warranty replacement.

kingnut
September 24th, 2013, 10:32 PM
Been meaning to go there.

One of the few places that has a lot of traeger pellets, and Alder too. Look into getting the folding shelf. cabelas has the tailgate attachments for 28, retail is 80. I thought about picking that up. Ideally I would like to the Ptg,but the cheapest i found is 249, a bit much.

kingnut
September 29th, 2013, 01:04 PM
Costco has traeger pellets for less than $15 right now

BeerMan
October 2nd, 2013, 09:16 PM
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1375870_10201559511083062_441761324_n.jpg
grilled wahoo steaks and stuffed zukies. the things you can do with your smoker without having to use it as a smoker.

those zukies are the half of the one that I grew in my garden. check the avid gardener's thread in RH for a photo.

kingnut
October 3rd, 2013, 10:35 AM
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1375870_10201559511083062_441761324_n.jpg
grilled wahoo steaks and stuffed zukies. the things you can do with your smoker without having to use it as a smoker.

those zukies are the half of the one that I grew in my garden. check the avid gardener's thread in RH for a photo.

Nice, Wahoo is one fish ive yet to catch.

rinkrat
October 3rd, 2013, 01:17 PM
My local Ralph's has been having pork butts on sale for CHEAP ($1.99/lb). Smoked one before Vegas and bought another today.

Got a tecate and a chicken for some beer butt chicken tonight! Haven't done this on the smoker yet.

DRGinLBC
October 3rd, 2013, 02:06 PM
My local Ralph's has been having pork butts on sale for CHEAP ($1.99/lb). Smoked one before Vegas and bought another today.

Got a tecate and a chicken for some beer butt chicken tonight! Haven't done this on the smoker yet.

Try this for a finishing sauce on your shoulders. I swear by this stuff and my company has raved over it. I just mix it up and put it in squeeze bottles.

JJ's Finishing Sauce...Awesome!!! (http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome)

rinkrat
October 3rd, 2013, 06:16 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/1385170_10151606576701971_669126083_n.jpg


Beer butt doesn't work in tall cans with my smoker so I improvised. Best one yet.

BeerMan
October 3rd, 2013, 06:49 PM
did you use a small can instead? 1 Cup is all you'd need. and judging by the picture, it looks like you ended up laying the chicken down on the breast side. hope you flipped it over on the back so the breast meat wouldn't dry out. did you brine the chicken first?

as you said, it was the best one yet, so those questions above just may be irrelevant.

Salty Dog
October 4th, 2013, 08:41 AM
After some Internet reading and independent trials I've come to the conclusion that beer butt chicken is a myth. The beer doesn't get hot enough to boil, not enough of the liquid turns to steam to do anything to the chicken, it doesn't impart any flavor, and it might actually make the chicken take longer to cook. I will sometimes still cook the chicken on a stand, just without the beer can, to get nice even browning all the way around, but I've found that butterflying the chicken (and doing the brick thing) will yield just as juicy a chicken in less time. Try it for yourself, or try cooking one beer can and one on a stand without the beer can and do a blind taste test. Bet people won't know which was which.

Beer Can Chicken, Myth or Fact? -- Naked Whiz Ceramic Charcoal Cooking (http://www.nakedwhiz.com/beercanchicken.htm)

notbob
October 4th, 2013, 09:29 AM
I now spatchcock all my chickens *snicker, snicker*


http://www.youtube.com/watch?v=Ppa1bxB89vg

Salty Dog
October 4th, 2013, 09:36 AM
I now spatchcock all my chickens *snicker, snicker*
heh heh "****" heh heh

http://i256.photobucket.com/albums/hh182/sez72/Funny/beavis_butthead_static.jpg

FBJ
October 4th, 2013, 05:58 PM
Spatchcock is the only way to do whole chickens, IMO.

BeerMan
October 9th, 2013, 08:58 PM
ever had a moment when it's too late to realize that it takes longer to cook two or more pieces of meat in the smoker?

kingnut
October 10th, 2013, 04:27 PM
ever had a moment when it's too late to realize that it takes longer to cook two or more pieces of meat in the smoker?

unfortunately ive had many moments

FBJ
October 10th, 2013, 06:59 PM
Saturday I'm going to cook up a buncha whole chickens...then I'm gonna slap on a boneless ribeye roast and see how that turns out.

notbob
October 10th, 2013, 07:12 PM
Saturday I'm going to cook up a buncha whole chickens...then I'm gonna slap on a boneless ribeye roast and see how that turns out.

I like my roast rare thanks

notbob
October 12th, 2013, 03:57 PM
Man this bag of mesquite lump was downright scary. Never let your grandmother buy charcoal. First clue was the fact that the "lump" was still in limb form. I think this is the same stuff 4th of july sparklers are made from. They put out a two foot high shower of sparks from my chimney.

http://i1107.photobucket.com/albums/h395/bob8880/20131012_151859.jpg

FBJ
October 12th, 2013, 08:58 PM
I never got around to getting it done today. Damn.

Kid had the volleyball game this morning at 11am, then a bunch of girl scout stuff until they got home at quarter-to-seven.

I worked in the garage for the entire time. Got my new reloader set up.

We wound up having pizza for dinner.

I think I'm gonna shoot for next Saturday. Gonna have my wife find one, tie it up round (http://amazingribs.com/recipes/beef/prime_rib_roast.html), and salt it by Wednesday so that it can sit for a while in the fridge dry-brining (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html) itself. Then, I will coat it liberally with a wet rub. (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html)

BeerMan
October 13th, 2013, 03:48 PM
I'll be waiting for the invites in the mail, FBJ.

rinkrat
October 15th, 2013, 01:14 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/1383572_10151626792806971_1550281264_n.jpg


Got up at 3 AM and got the pork but on the smoker, figure it will be done around 6 PM.
Got a nice bark and gonna give an apple juice steam bath for awhile.

DRGinLBC
October 15th, 2013, 02:01 PM
Smoked a 3lb Tri-Tip last weekend. Simple marinade for 24 hours:

- Soy sauce
- Beer
- Garlic cloves

I thought it would take about 2 1/2 - 3 hours to smoke at 230. Only took 1hr 40. WTH! Either way, best Tri-Tip I've ever made. Used these:

http://i.walmartimages.com/i/p/00/07/83/42/01/0007834201749_500X500.jpg

notbob
October 15th, 2013, 02:56 PM
Smoked a 3lb Tri-Tip last weekend. Simple marinade for 24 hours:

- Soy sauce
- Beer
- Garlic cloves

I thought it would take about 2 1/2 - 3 hours to smoke at 230. Only took 1hr 40. WTH! Either way, best Tri-Tip I've ever made. Used these:

http://i.walmartimages.com/i/p/00/07/83/42/01/0007834201749_500X500.jpg

What internal temp did you take it to?

DRGinLBC
October 15th, 2013, 03:02 PM
What internal temp did you take it to?

130-135. Let it rest a bit afterward.

nosoupforyou
October 15th, 2013, 03:49 PM
what temp did you cook the tri tip to?

BeerMan
October 15th, 2013, 06:02 PM
it shouldn't take tri-tips that long. I've had mine done in an hour or less. keep the smoker's temp under 250. 230 is ideal.

when i.t. gets to 135 I add more hot coals to the basket then sear both sides of the tri-tips on the bottom rack til the i.t. hits 150. it should be crusty on the outside and juicy m.r. on the inside. cut the beast in half then, lengthwise, slice the meat thin.

rinkrat
October 15th, 2013, 09:30 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-ash3/1391446_10151627700151971_1059749894_n.jpg

nosoupforyou
October 16th, 2013, 02:04 AM
it shouldn't take tri-tips that long. I've had mine done in an hour or less. keep the smoker's temp under 250. 230 is ideal.

when i.t. gets to 135 I add more hot coals to the basket then sear both sides of the tri-tips on the bottom rack til the i.t. hits 150. it should be crusty on the outside and juicy m.r. on the inside. cut the beast in half then, lengthwise, slice the meat thin.

wouldn't 150 be medium, and then wouldn't it push to medium well during rest? I'll have to give it a shot, never smoked tri-tip.

notbob
October 16th, 2013, 08:42 AM
wouldn't 150 be medium, and then wouldn't it push to medium well during rest? I'll have to give it a shot, never smoked tri-tip.

Lots of tri tips to look at earlier in this thread. You can also cook it similar to a brisket and take it to 200. I just tried one that someone else had cooked that way and it was pretty good.

Salty Dog
October 16th, 2013, 08:46 AM
Wood chips - to soak or not to soak?

I used to always soak my wood chips and put them in my smoker box because, well because everyone said you were supposed to and I guess it kind of made sense. Recently I started reading that soaking wood chips is nothing but a waste of time and fuel as the wood doesn't absorb much water and the water itself needs to evaporate before combustion can happen. Soaking them just delays the smoke. So over the last couple months I've been skipping the soak and I gotta say, I wish I had figured this out much earlier. I'm getting a ton more smoke, getting it much earlier, and by just monitoring the heat I'm actually getting less flare-ups because I don't have to crank up my burners to get the smoke started.

Anybody else's thoughts?

Don't Soak Your Wood. This Myth Is Busted. (http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html)

notbob
October 16th, 2013, 08:53 AM
Wood chips - to soak or not to soak?

I used to always soak my wood chips and put them in my smoker box because, well because everyone said you were supposed to and I guess it kind of made sense. Recently I started reading that soaking wood chips is nothing but a waste of time and fuel as the wood doesn't absorb much water and the water itself needs to evaporate before combustion can happen. Soaking them just delays the smoke. So over the last couple months I've been skipping the soak and I gotta say, I wish I had figured this out much earlier. I'm getting a ton more smoke, getting it much earlier, and by just monitoring the heat I'm actually getting less flare-ups because I don't have to crank up my burners to get the smoke started.

Anybody else's thoughts?

Don't Soak Your Wood. This Myth Is Busted. (http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html)

I'm with Meathead on that one. I dont see the point.

nosoupforyou
October 16th, 2013, 04:14 PM
I used to soak, never again. takes too long to get the smoke going from my perspective.

Hipcheck
October 16th, 2013, 08:50 PM
Wood chips - to soak or not to soak?

I used to always soak my wood chips and put them in my smoker box because, well because everyone said you were supposed to and I guess it kind of made sense. Recently I started reading that soaking wood chips is nothing but a waste of time and fuel as the wood doesn't absorb much water and the water itself needs to evaporate before combustion can happen. Soaking them just delays the smoke. So over the last couple months I've been skipping the soak and I gotta say, I wish I had figured this out much earlier. I'm getting a ton more smoke, getting it much earlier, and by just monitoring the heat I'm actually getting less flare-ups because I don't have to crank up my burners to get the smoke started.

Anybody else's thoughts?

Don't Soak Your Wood. This Myth Is Busted. (http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html)

I never soak anymore....I soaked and used a smoke box and realized by soaking it simply took far longer to get them soaking than when not soaking. At root, to get smoke the wood must first heat...and by soaking you are merely prolonging the time it takes to get the wood going.

BeerMan
October 17th, 2013, 05:50 PM
wouldn't 150 be medium, and then wouldn't it push to medium well during rest? I'll have to give it a shot, never smoked tri-tip.

you're right, I was a bit off. take it to 110-120, then sear both sides over high heat to almost crusty black, taking the tri tip to around 130.

rinkrat
October 18th, 2013, 08:53 PM
I got one of those huge syringes and injected a chicken with butter and spices and it is amazing. Every bite has flavor!

notbob
October 20th, 2013, 05:48 PM
I made spareribs for the first time. Went with memphis dust for the rub and apple wood chunks for the smoke. Tried the 3-2-1 method and ended up closer to 4-1.5-10min.

http://i1107.photobucket.com/albums/h395/bob8880/20131020_165206.jpg

Ended up with quite the bounty after i trimmed the ribs.

http://i1107.photobucket.com/albums/h395/bob8880/20131020_161335.jpg

BeerMan
October 20th, 2013, 09:03 PM
got any left??

notbob
October 20th, 2013, 09:07 PM
Just the trimmings in the second pic. Ribs are gone

DRGinLBC
October 20th, 2013, 09:11 PM
Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.

notbob
October 20th, 2013, 09:39 PM
Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.

Mine take about that long as well. They always have a good smoke flavor to em.

kingnut
October 21st, 2013, 11:53 AM
Did the simple ribs, 4 hr smoke, 45 min in the foil.
Daughter said it was way better than restaurant ribs!
Glad I bought the traeger, so easy to use.

kingnut
October 21st, 2013, 12:05 PM
Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.

Have not tried a tri tip yet. I usually smoke a bit lower than that, around 180-190. just my 2 cents. again have not tried it yet.

rinkrat
October 21st, 2013, 01:50 PM
Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.

notbob
October 21st, 2013, 01:52 PM
Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.

Pics or it didnt happen.

kingnut
October 21st, 2013, 02:18 PM
Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.

Yeah, raplhs has been blowing out the rbs etc... I got 5 racks among other stuff. gonna try a pork loin next week end

rinkrat
October 21st, 2013, 02:32 PM
Pics or it didnt happen.

https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1205_10151637704926971_1786495200_n.jpg

notbob
October 21st, 2013, 02:35 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1205_10151637704926971_1786495200_n.jpg

Looks delicious!

BeerMan
October 21st, 2013, 07:41 PM
Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.

do you place the wood (dry, not wet) on top of the burning coals right at the start? how many? how wide open was the vent at the top? the bottom? how indirect were the meat to the heat? do you use a water pan or some heat deflecter like a terra cotta pan like most people use? some factors get played into those things.

like I've said, mine get done in an hour or less in a big smoker at the same temp that you had. like many kinds of meats, the tri tip is different from others. some take a short time to cook, others take longer. as long as you take the meat to the acceptable IT, you're doing just fine.

especially the pork butts, I sometimes get frustrated in how long mine takes to get to the temp as compared to what I've read when other people do theirs, but I really need to remind myself that my smoker is vastly different than theirs. it's how it is.

rinkrat
October 22nd, 2013, 12:47 PM
I consider tri-tip as being a big steak. I think they are beter on the grill.

When you get to the "stall" on a pork butt, it can last for 5 hours or more just sitting at 160 degrees. DON'T become weak and crank the heat, leave it at 225-250 and wait till all the connecting tissues are melted and it will suddenly rise to the perfect temp of 193 degrees. You can usually tell when taking the temp without even looking because the gauge goes into the meat like butter. Also, the bone should pull out of the meat with very little effort.

notbob
October 22nd, 2013, 08:05 PM
Leftovers!

http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20131022_195225.jpg

rinkrat
October 26th, 2013, 06:41 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-prn2/1385444_10151647062341971_1836495258_n.jpg

Smoked pork ribs with Byron's Butt Rub and some Bone-Suckin' Sauce!
#Traeger (http://letsgokings.com/usertag.php?do=list&action=hash&hash=Traeger)

rinkrat
October 27th, 2013, 11:21 AM
Hickory Smoked Pepper-Garlic Crusted Tri-Tip Roast Recipe | Recipe4Living (http://www.recipe4living.com/recipes/hickory_smoked_pepper_garlic_crusted_tri_tip_roast .htm)

Did this injected tri-tip with pepper-garlic crust. Just ate some with eggs for breakfast. So good and VERY moist!

http://distilleryimage8.ak.instagram.com/fb1384503f3411e3b15622000ae81e3d_8.jpg

^^ That's not a hair, it's the markings on the plate (wheat or something). Someone on Instagram was like "Eww!"

GALLY
October 28th, 2013, 08:19 AM
I consider tri-tip as being a big steak. I think they are beter on the grill.



The best tri-tip is done by sous vide. It is the most tender tri tip you will ever have. I do mine at 136 deg for 36 hours in the sous vide bath. Then sear on the BBQ until the outside gets the BBQ crust. So tender you can cut it with a spoon....yes I said spoon..hahahah

rinkrat
October 28th, 2013, 09:48 AM
/me googles sous vide

DRGinLBC
October 28th, 2013, 03:11 PM
Not happy...maybe it's my fault.

Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza. :)

4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

Anyway, I'm having pulled pork for dinner tonight. Woot!

This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.

notbob
October 28th, 2013, 03:18 PM
Not happy...maybe it's my fault.

Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza. :)

4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

Anyway, I'm having pulled pork for dinner tonight. Woot!

This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.

Did you use the crutch when it hit the stall?

DRGinLBC
October 28th, 2013, 03:25 PM
Did you use the crutch when it hit the stall?

When it hits the stall, I usually foil wrap it. It stalled for a VERY LONG TIME.

notbob
October 28th, 2013, 03:29 PM
When it hits the stall, I usually foil wrap it. It stalled for a VERY LONG TIME.

Interesting. That was one stubborn butt.

kingnut
October 28th, 2013, 03:47 PM
Smoked some salmon collars. Really enjoyed this batch on my new smoker.

Still need to learn how to load photos int eh thread, but ehres a pic from camera:
IMG-20131026-00016 | Flickr - Photo Sharing! (http://www.flickr.com/photos/20917092@N08/10545245423/lightbox/)

FBJ
October 28th, 2013, 06:15 PM
Salmon collar. Yum!!!!

kingnut
October 28th, 2013, 06:28 PM
Salmon collar. Yum!!!!

This has been my best batch by far. Much easier with the traeger over my brinkman. About all out of collars till next yrs fishing trip.

Also did anotehr rack of ribs, got more than an 1/8th inch of smoke ring on it. gonna try a tri tip this week end.

Salty Dog
October 29th, 2013, 07:45 AM
Had a party Saturday for my son's 4th birthday - made dogs for the kids and beer bath brats for the adults. Great way to cook for a crowd and keep it hot without drying out.
https://lh4.googleusercontent.com/-wsSroO8LLpw/UmwZ7PYffeI/AAAAAAAAWlY/z9FGI_jc9zc/w1030-h685-no/IMAG1728.jpg

rinkrat
October 29th, 2013, 03:41 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/1002998_10151653726041971_1188818682_n.jpg

Spatchcocked and injected! So moist with crunchy skin!

notbob
October 29th, 2013, 03:50 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/1002998_10151653726041971_1188818682_n.jpg

Spatchcocked and injected! So moist with crunchy skin!

How did you like the spatchcocking as opposed to cooking it uncut.

rinkrat
October 29th, 2013, 03:59 PM
It seemed to cook perfectly because of the flatness and it was easy to add rub etc. I put the legs toward the hot side and it came out perfect. The only problem I had was I added garlic powder and chicken rub. I think the rub had garlic powder in it too so the skin was just a little too garlic. I love the injector though because it adds flavor and moisture to the breasts. I used butter, chicken broth and some other stuff to inject and the insides tasted perfect, just gotta adjust the rub. The skin was nice and crispy!

nosoupforyou
October 29th, 2013, 05:40 PM
Traeger has their show going on at Costco in Hawthorne this week...I'm so freaking tempted. My cheapie Brinkman has been alright, but I think it is time to move up to a big boy smoker.

kingnut
October 29th, 2013, 07:04 PM
Traeger has their show going on at Costco in Hawthorne this week...I'm so freaking tempted. My cheapie Brinkman has been alright, but I think it is time to move up to a big boy smoker.

Yeah, my brinkman had huge temp swings. if i had to do it all over again, i may have gotten the green mountain grill davy crocket model. It comes with all the bells and whistles that i upgraded on my traeger.

Also, the model that i bought has a hot spot as rinkrat mentioned.

rinkrat
October 29th, 2013, 07:50 PM
The Costco traegers are usually $100 off and they will throw in a free cover and some rubs. You won't regret it! You've seen how much use I get out of mine. :)

kingnut
October 29th, 2013, 08:12 PM
The Costco traegers are usually $100 off and they will throw in a free cover and some rubs. You won't regret it! You've seen how much use I get out of mine. :)

I have used mine almost every week end and some weekdays since i bought it!

BeerMan
October 30th, 2013, 05:48 PM
that's good smokin', y'all. I'll need to try spatchcocking the chicken next time I smoke them. speaking of fowls, has anyone contemplated smoking the big bird for Thanksgiving?

DRGinLBC, boned-in meat takes longer to get done than boneless ones, just so you know.

kingnut
October 30th, 2013, 05:49 PM
that's good smokin', y'all. I'll need to try spatchcocking the chicken next time I smoke them. speaking of fowls, has anyone contemplated smoking the big bird for Thanksgiving?

DRGinLBC, boned-in meat takes longer to get done than boneless ones, just so you know.

Im prob gonna do a 12-14# bird in my smoker

BeerMan
October 30th, 2013, 06:15 PM
not sure if we had debated about this, and I ain't gonna try to look back through the thread for the subject but....

do you use water pan in your smoker? sand? brick?

kingnut
October 30th, 2013, 06:18 PM
not sure if we had debated about this, and I ain't gonna try to look back through the thread for the subject but....

do you use water pan in your smoker? sand? brick?

been contemplating adding fire bricks or lava rocks to control the temp swings, but since i went with an ortech controller, they have been very minimal.
i have tried water on one of the rack of ribs, did not really notice a diff so i have not used it since.

im still learning how to smoke and use this tool though.

whats your setup?

BeerMan
October 30th, 2013, 08:01 PM
been contemplating adding fire bricks or lava rocks to control the temp swings, but since i went with an ortech controller, they have been very minimal.
i have tried water on one of the rack of ribs, did not really notice a diff so i have not used it since.

im still learning how to smoke and use this tool though.

whats your setup?

I have been using the water pan on the bottom rack. unless the water's all evaporated out, moving the pan out with the water and the fat drippings in it was some chore. try not to spill any out on the concrete or I get greasy splotch stains that can be difficult to remove.

but that's besides the point. I have been meaning to get some play sand or find a large brick somewhere. need to experiment with different setups. I've read that using sand or brick rather than water gets more bark on the meat.

notbob
October 31st, 2013, 10:04 AM
From what i have read moisture is good for smoke penetration but it does keep the bark soft. Since i use a weber kettle for all my smoking and it is a grill first and foremost i have found that a pan of water helps keep my temp right were i want it. With out the pan my temps would tend to get high.

rinkrat
October 31st, 2013, 12:22 PM
I spray with apple juice and wrap in foil and apple juice for part of the smoke.


Here is a rub recipe off the web that tastes/smells just like BBQ potato chips.

1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste

I didn't have the orange zest but it still smells great, added some extra heat too. Rubbed it on baby back ribs and got em smoking right now for the 3-2-1. First I hit the ribs with apple vinegar/mustard/worchester sauce mop so the rub would stick.


Using this for BBQ sauce since I had all the ingredients (except the molasses/used brown sugar instead).

Ingredients:

1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup honey
1/2 cup + 3 tbsp red wine vinegar
1/4 cup molasses (unsulfured)
2 tsp all natural hickory liquid smoke (Colgin)
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp chili powder

kingnut
November 1st, 2013, 11:03 AM
wifey is in houston and she told me she just picked up some adams reserve house, prime rib & steak and the seafood rub. woo hoo, cant wait to try it!

kingnut
November 1st, 2013, 11:08 AM
I have been using the water pan on the bottom rack. unless the water's all evaporated out, moving the pan out with the water and the fat drippings in it was some chore. try not to spill any out on the concrete or I get greasy splotch stains that can be difficult to remove.

but that's besides the point. I have been meaning to get some play sand or find a large brick somewhere. need to experiment with different setups. I've read that using sand or brick rather than water gets more bark on the meat.

All right, ill have to start experimenting with a water bath. So much to learn! :)

nosoupforyou
November 1st, 2013, 11:16 AM
https://scontent-a.xx.fbcdn.net/hphotos-frc3/1396074_10151992490242673_565660956_n.jpg

3 week aged rib eye from the Beef Palace yesterday. can't wait for this tonight!

BeerMan
November 1st, 2013, 09:30 PM
From what i have read moisture is good for smoke penetration but it does keep the bark soft. Since i use a weber kettle for all my smoking and it is a grill first and foremost i have found that a pan of water helps keep my temp right were i want it. With out the pan my temps would tend to get high.

the sand and the brick have been said to help the temp stay consistent too.

FBJ
November 2nd, 2013, 07:46 PM
that's good smokin', y'all. I'll need to try spatchcocking the chicken next time I smoke them. speaking of fowls, has anyone contemplated smoking the big bird for Thanksgiving?

I've done turkeys two years running on my XL Big Green Egg...thinking of a prime rib this year instead.

nosoupforyou
November 2nd, 2013, 11:27 PM
so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.

very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.

BeerMan
November 2nd, 2013, 11:55 PM
anyone having problems finding apple wood in stores?

I said "in stores", not online.

they seem to be selling like hotcakes.

BeerMan
November 2nd, 2013, 11:58 PM
I've done turkeys two years running on my XL Big Green Egg...thinking of a prime rib this year instead.

care to share how you did them?

FBJ
November 3rd, 2013, 09:33 PM
I pretty much winged it.

Cooked them just exactly the same way as I did in our convection oven. Breast down, stuffed with lemons and garlic and rosemary, skin rubbed with olive oil, salt, and pepper. Foil-tented for the first half, last half without so the skin gets crisp. Temps and times to common instructions.

Didn't use any wood chips.

We do two birds every year, one in the BGE and one in the convection oven. They do taste different, and some like the smokey bird while others prefer non-smokey. The thing is...THE GRAVY made from the drippings that come off the smoked bird is WAY tastier than the convection oven bird.

BeerMan
November 3rd, 2013, 10:51 PM
so, I'm guessing bring the smoker up to the same temp as the oven.

when you say that the turkey from the BGE had a smoky flavor but you didn't use wood chips, would the smokiness come from the lump coals?

BeerMan
November 3rd, 2013, 11:12 PM
holy crap I gotta try this.

Beef Shanks: It's just not for soups and stews anymore. Smoked and Pulled Beef Shank with better Q Pics (http://www.smokingmeatforums.com/t/146545/beef-shanks-its-just-not-for-soups-and-stews-anymore-smoked-and-pulled-beef-shank-with-better-q-pics#post_1034637)

kingnut
November 4th, 2013, 12:23 PM
anyone having problems finding apple wood in stores?

I said "in stores", not online.

they seem to be selling like hotcakes.

im only using the traeger wood pellets so i dont have a problem btwn costco and south coast supply by mys house.

kingnut
November 4th, 2013, 12:24 PM
so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.

very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.

yeah, i went from a brinkmann to a traeger. the sadness goes away fast. much easier to use! looking fwd to some of the posts on your new traeger.

notbob
November 4th, 2013, 12:29 PM
anyone having problems finding apple wood in stores?

I said "in stores", not online.

they seem to be selling like hotcakes.

You looking for chunks or chips? Target sells Weber brand.

nosoupforyou
November 4th, 2013, 12:42 PM
yeah, i went from a brinkmann to a traeger. the sadness goes away fast. much easier to use! looking fwd to some of the posts on your new traeger.

thanks, just spent a small fortune on pellets since they had the buy 3 get one free sale this weekend.

I'm pretty excited - the amount of smoke, cleanup, grill space all looks soooo much better already. just did the seasoning yesterday, will get my first smoke on Friday night.

newbie Traeger questions: when the drippings come out into the pail, do you add them back to the meat? or do you just discard them? also, do you clean the little pipe between the pail and the bbq?

kingnut
November 4th, 2013, 12:47 PM
thanks, just spent a small fortune on pellets since they had the buy 3 get one free sale this weekend.

I'm pretty excited - the amount of smoke, cleanup, grill space all looks soooo much better already. just did the seasoning yesterday, will get my first smoke on Friday night.

newbie Traeger questions: when the drippings come out into the pail, do you add them back to the meat? or do you just discard them? also, do you clean the little pipe between the pail and the bbq?

Discard. A neat trick is to use an old coffee can, 2 liter bottle cut down etc that will fit. When its full, throw away. easy clean up!

rinkrat
November 4th, 2013, 02:37 PM
so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.

very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.


You are gonna love it! Best to keep it clean to avoid any problems. I use a shop vac to get all the ashes out of the firepot before each cook.

rinkrat
November 4th, 2013, 02:41 PM
I'm gonna try a turkey this Thanksgiving on the Traeger. First try, hope I don't **** it up!

Got a chicken in the fridge for tonight, already injected it with broth/butter and I got a big pork butt for tomorrow for pulled pork.

DRGinLBC
November 4th, 2013, 03:47 PM
so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.

very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.

How much were they, if I may ask?

jccawdrey
November 4th, 2013, 05:32 PM
So I picked up a pork shoulder and have it in the freezer after being cut into cubes so I can make some sausage. Hopefully I will have smoked sausage on Weds

BeerMan
November 4th, 2013, 06:13 PM
You looking for chunks or chips? Target sells Weber brand.

I had no idea Target sells such stuff. I had been going to OSH and Home Depot out here. they're always out of apple wood. they have a lot of hickory, cherry, etc crowding up the shelves reserved just for apple wood. lame.

notbob
November 4th, 2013, 06:23 PM
I had no idea Target sells such stuff. I had been going to OSH and Home Depot out here. they're always out of apple wood. they have a lot of hickory, cherry, etc crowding up the shelves reserved just for apple wood. lame.

Check the markets as well. Everybody sell that stuff now. Although it will probably cost a few bucks more

nosoupforyou
November 4th, 2013, 07:30 PM
How much were they, if I may ask?

it is 999 on line, I think it was 799 in the store...or was it 899? I'm going to eke out every penny of value out of this baby.

FBJ
November 4th, 2013, 08:21 PM
so, I'm guessing bring the smoker up to the same temp as the oven.

when you say that the turkey from the BGE had a smoky flavor but you didn't use wood chips, would the smokiness come from the lump coals?

It is mesquite lump, after all.

rinkrat
November 4th, 2013, 10:38 PM
I got the small traeger and it's perfect for the 2 of us, in fact I always have plenty of leftovers.

I got an 8 lb. butt and injected it with this

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

rubbed it with yellow mustard and Byron's Butt Rub. Gonna smoke it tomorrow! First time injecting pulled pork so I can't wait. The chicken has been incredible, so moist and flavorful.

notbob
November 5th, 2013, 09:55 AM
It is mesquite lump, after all.

I have found that mesquite lump is great for chicken and tri tip. It adds just enough flavor without being overpowering. I think if you use raw mesquite lump or chips for longer smokes it is too strong.

notbob
November 5th, 2013, 09:56 AM
I got the small traeger and it's perfect for the 2 of us, in fact I always have plenty of leftovers.

I got an 8 lb. butt and injected it with this

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

rubbed it with yellow mustard and Byron's Butt Rub. Gonna smoke it tomorrow! First time injecting pulled pork so I can't wait. The chicken has been incredible, so moist and flavorful.

Im thinking about doing my first bone in shoulder this sunday. Let me know how that injection works.

BeerMan
November 5th, 2013, 07:11 PM
Check the markets as well. Everybody sell that stuff now. Although it will probably cost a few bucks more

if by markets, you mean Ralph's? then no, the one I frequent doesn't have them.

unless they stock it somewhere else in the store rather than next to the bags of charcoals and such, which by then would be a huge stupid cluster****.

WingHater
November 5th, 2013, 08:31 PM
If you live in Orange County, the Green Thumb Nursery in Lake Forest has some.

kingnut
November 6th, 2013, 11:41 AM
Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?

notbob
November 6th, 2013, 12:00 PM
Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?

What internal temp did you take it to?

kingnut
November 6th, 2013, 12:13 PM
What internal temp did you take it to?

was too high, wanted to stop at 130, but when temp on my probe past it, i took it out pronto. i just got the new maverick which i will be using from now on. ill post a pic later tonight.

nosoupforyou
November 6th, 2013, 12:19 PM
I have a very guilty confession to make. my wife bought a pre-made harris ranch pot roast and microwaved it for the kids. I had the leftovers and really liked it. probably because it was salty as me after a 1.5 hour skate in my goalie gear.

hahaha.

BeerMan
November 7th, 2013, 08:54 PM
was too high, wanted to stop at 130, but when temp on my probe past it, i took it out pronto. i just got the new maverick which i will be using from now on. ill post a pic later tonight.

what about the smoker's temp?

kingnut
November 7th, 2013, 11:17 PM
what about the smoker's temp?

Smoked at 180 for 4 hrs, foiled at 350 for 45 min

rinkrat
November 8th, 2013, 08:28 AM
http://www.youtube.com/watch?feature=player_detailpage&v=Y_HlttNdFz4

Kubrick
November 14th, 2013, 11:40 AM
Oven cooked ribs with dry rub (http://www.instructables.com/id/Oven-Cooked-Ribs-with-Dry-Rub/?ALLSTEPS)

I found this recipe online and I'm definitely going to give it a shot but I'm wondering if anyone here has a tried-and-true dry rub recipe.

notbob
November 14th, 2013, 11:50 AM
http://letsgokings.com/f10/bbq_smokers_smoked_meats_thread-390771.html

I use the Memphis Dust recipe

Salty Dog
November 14th, 2013, 01:33 PM
Oven cooked ribs with dry rub (http://www.instructables.com/id/Oven-Cooked-Ribs-with-Dry-Rub/?ALLSTEPS)

I found this recipe online and I'm definitely going to give it a shot but I'm wondering if anyone here has a tried-and-true dry rub recipe.That rub looks like it'll be on the spicy/savory side with the chili powder, cayenne, paprika, and cumin, which is fine if that's what you're going for.

My rub has taken a life of it's own as I keep adding things and changing it as it gets low. Basically it's something along these lines:

1/4 cup brown sugar
1/4 cup smoked paprika
3 tablespoons black pepper (smoked if you can get it)
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
2 teaspoons mustard
1 teaspoon cumin

nosoupforyou
November 14th, 2013, 02:06 PM
I've added cinnamon into my rub, I aim for spicy/sweet.

jccawdrey
November 14th, 2013, 02:12 PM
My 8+ lb pork shoulder has been on for about 4 hours. I had it in the fridge overnight my own marinade then took it out this morning to braise it in a hot iron skillet. Thin end is at 150 f right now, but the middle is still at 135 or so. I wish I knew how to post a picture, as it has a great bark on it right now. My neighbor to the east has already called me wanting to know when it will be ready. Used a mustard base on it when I put it in and I am mopping it with apple cider brown sugar and EVOO mix.

Kubrick
November 14th, 2013, 02:30 PM
That rub looks like it'll be on the spicy/savory side with the chili powder, cayenne, paprika, and cumin, which is fine if that's what you're going for.

My rub has taken a life of it's own as I keep adding things and changing it as it gets low. Basically it's something along these lines:

1/4 cup brown sugar
1/4 cup smoked paprika
3 tablespoons black pepper (smoked if you can get it)
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
2 teaspoons mustard
1 teaspoon cumin

This sounds very promising.

What would you rate this rub on a 1-10 Sweetness Scale? 1 being no sweetness and 10 being the average store bought BBQ sauce.

Salty Dog
November 14th, 2013, 03:31 PM
This sounds very promising.

What would you rate this rub on a 1-10 Sweetness Scale? 1 being no sweetness and 10 being the average store bought BBQ sauce.Probably a 6 since it is equal parts brown sugar and paprika. You can lower the brown sugar if you don't want sweet. I like using the smoked paprika, smoked salt, and smoked black pepper to give it a smokey-sweet flavor. If I was making it just for myself and didn't have to feed the rest of the family I'd add some heat to it with chili powder.

jccawdrey
November 14th, 2013, 06:03 PM
Ohhhhhh, I'm dying. Took it off after 5 hours, foil wrapped it and poured the mop over the top. Smoked it for two more hours, took it off and let it rest for an hour. Falling off the bone and I am stuffed. Wife made a vinegar based sauce for "pig sandwitches" and she has had two already. Going to take the bone and do some white beans tomorrow

Hipcheck
November 16th, 2013, 06:07 PM
I use no recipe but do it all by taste...I use a base of Cumin, Brown Sugar, Onion powder, Garlic Powder, and Black Pepper. After that...I literally go through the spice cubbard and pour any spice thats below 1/5 left of the bottle into the rub. I literally does this once every 6 months and just keep reusing the same bag of dry rub. Works nicely on a number of levels.

P. Diddy
November 16th, 2013, 07:53 PM
I make my own with no measurements
Brown sugar
Pepper
Sea salt
Lawry's
Onion powder
Fresh garlic

I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat

FBJ
November 17th, 2013, 04:53 PM
I make my own with no measurements
Brown sugar
Pepper
Sea salt
Lawry's
Onion powder
Fresh garlic

I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat

I'm usually the type who adheres strictly to "if you can't say something nice…" But that just sounds awful. Where's the paprika? Where's the cayenne? And freakin' ROOT BEER?

Sorry, man. Can't get behind that. I'm glad you like it, though.

BeerMan
November 17th, 2013, 06:13 PM
so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.

I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.

notbob
November 17th, 2013, 08:44 PM
so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.

I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.

What kind?

nosoupforyou
November 17th, 2013, 11:47 PM
the kind you tow?

notbob
November 18th, 2013, 08:35 AM
Vertical, horizontal, reverse flow, gravity fed. There lots of ways to make a smoker

nosoupforyou
November 18th, 2013, 09:32 AM
Vertical, horizontal, reverse flow, gravity fed. There lots of ways to make a smoker

I was trying to be a smart ass ;-) obviously it didn't work well.

notbob
November 18th, 2013, 09:43 AM
I was trying to be a smart ass ;-) obviously it didn't work well.

Haha i thought so but wasnt quite sure.

BeerMan
November 18th, 2013, 09:26 PM
the kind that fits on a trailer. feeding 1,000 hungry people is going to require a large smoker.

larger than this one at work:
https://scontent-a-lax.xx.fbcdn.net/hphotos-prn1/77078_4657272103224_459088886_n.jpg

BeerMan
November 19th, 2013, 08:53 PM
more details. it will be a 3 day carnival, so, roughly 300+ a day. a 200 gal. smoker would be sufficient enough.

by comparison, the one as pictured above is 151.

Mulletsave30
November 20th, 2013, 06:39 PM
Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.

There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!

nosoupforyou
November 20th, 2013, 06:52 PM
btw, the traeger has been phenomenal. thanks to you guys for the recommendation and the costco lead. going smoke 1 or 2 turkeys this thanksgiving, as well. very, very excited about that!

notbob
November 20th, 2013, 07:09 PM
Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.

There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!

I use a kettle as well. If you use the snake method you can get 8hrs of 250. I highly recomend the maverick dual thermometer.

rinkrat
November 23rd, 2013, 08:30 AM
Just tried a test turkey yesterday. 12 lb. injected and rubbed then cooked for 3 hrs @ 350.
Came out amazing, and I have never cooked a turkey in my life. Ready for Thanksgiving!

nosoupforyou
November 23rd, 2013, 11:06 AM
I'm doing a test run on a turkey right now - started around 5am, cooking around 230-240. should be done around noon. it is looking phenomenal.

used this as the wet rub:

Turkey Rub

Ingredients:
? 1/4 cup olive oil
? 1 tablespoon Worcestershire sauce
? 1 tablespoon white wine
? 1 tablespoon balsamic vinegar
? 4 teaspoons fresh rosemary, chopped
? 4 teaspoons fresh thyme, chopped
? 4 teaspoons onion, minced
? 4 teaspoons garlic, minced
? 2 teaspoons salt

jccawdrey
November 23rd, 2013, 12:35 PM
I'm doing a test run on a turkey right now Test run my heinie. I know you Felix...

nosoupforyou
November 23rd, 2013, 02:32 PM
Test run my heinie. I know you Felix...

we're bringing it to a friend's house who is having a bbq. Doing Gordon Ramsay's gravy, too. smells wonderful up in here lol.
https://scontent-a-pao.xx.fbcdn.net/hphotos-prn2/1460130_10152052765662673_318026985_n.jpg

https://scontent-b-pao.xx.fbcdn.net/hphotos-ash3/564028_10152052765437673_1225076622_n.jpg

kingnut
November 27th, 2013, 07:29 PM
btw, the traeger has been phenomenal. thanks to you guys for the recommendation and the costco lead. going smoke 1 or 2 turkeys this thanksgiving, as well. very, very excited about that!

Awesome. Its easy to make good food on the traeger. Wished I had gotten it long ago.

x-wingcamewest
November 28th, 2013, 11:17 AM
Slow smoking a turkey and 12 chukkars today on my Cookin Cajun water smokers. I can't wait. It is a good cooker and we are never disappointed.

rinkrat
November 28th, 2013, 10:02 PM
Mine took a little longer than expected because the tester wasn't stuffed. Despite the delay, everything was so smooth and drama-free. The injection made it so tender!

FBJ
November 29th, 2013, 12:02 PM
I've just fired up The Hulk (my XL Big Green Egg) for it's first prime rib roast.

Started the dry-brining on Wednesday, and last night I rubbed it down with Mrs. O'Leary's Cow Crust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html) rub. GOOD LORD that rub smells GOOD!!!

It'll go on the smoker at about noon until it reaches about 115-degrees, internal. Then, I'll pull it off, crank the egg to nuclear (500 degrees or so), and sear the outside. Internal should reach 130 degrees, easily.

I'll post pics in a bit.

We're going to serve it with au jus, latkes, haricots verde, and bread pudding with a whiskey sauce for dessert.

x-wingcamewest
November 29th, 2013, 12:18 PM
Try this the next time you smoke a bird.

1/2 cup Drambuie
1/2 cup maple syrup
1/2 cup melted butter

warm up a tad and inject.




Cleaned the carcass this morning and am now rendering it down for some killer smoked turkey stock. Soups, stews, ect... will be wonderful.

FBJ
November 29th, 2013, 03:23 PM
https://scontent-a-lax.xx.fbcdn.net/hphotos-prn2/1472768_10202404434729764_1486382344_n.jpg

There it is. It went on at exactly noon. The drip pan has three rib bones, onion, carrots, garlic, beef stock, cabernet, and a bouillon cube in it. I'll strain all the solids out of it and reduce it with some more wine and beef stock to make the au jus later.

It's being looked after by my DigiQ, which is keeping the grid temp at 225 with no problem (dome temp gauge says 250, which is pretty standard). It's kinda strange that after only two hours and fifteen minutes that the internal probe is registering 100 degrees already. I really hope it stalls here pretty quick, because I'd really not like this thing to get done too soon. It's just shy of 8 lbs, and should take about :45/pound. I'd planned to eat around 6:30pm.

I really don't want to have to FTC this bitch...

FBJ
November 29th, 2013, 04:46 PM
Dammit. Hit 115 at 3pm. Into the cooler it goes, wrapped in three layers of foil and two clean bath towels. I put a temp probe into it before hand, and it appears to be holding at about 122 internal.

Guess I'll sear it and serve it.

Hope it turns out.

FBJ
November 29th, 2013, 08:45 PM
https://scontent-a-lax.xx.fbcdn.net/hphotos-ash3/1422523_10202406679625885_2051468449_n.jpg
Reducing the drippings for au jus.

https://scontent-a-lax.xx.fbcdn.net/hphotos-frc3/1456622_10202407265080521_1702530077_n.jpg
The finished product.

For some reason, it looks a lot redder in the images than it did in person.

IT WAS ****ING PERFECTLY COOKED!!!

FBJ
November 30th, 2013, 11:58 AM
Took the leftovers to the butcher shop this morning and had them sliced up. Gonna be some good roast beef sammiches from that, I tell you WHUT!!

nosoupforyou
November 30th, 2013, 02:03 PM
looks frickin phenomenal!!! nice work!!

WingHater
December 1st, 2013, 02:07 AM
Didn't buy one but Traeger has a sales display at Mission Viejo Mall if anyone in that area is interested.

rinkrat
December 1st, 2013, 10:47 AM
They will usually give you free stuff if you chat with them for awhile, also $100 off any Traeger. You won't regret it!

BeerMan
December 1st, 2013, 05:04 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-ash3/1425603_10202016238180954_888589478_n.jpg

doing the Burnt Ends today. can't say that I'm disappointed.

what surprised me the most is the boned-in pork butt (5 lbs) took just 6 hours to reach 170. smoker temp hovered around 250 throughout with a charcoal/wood reload midway through it.

BeerMan
December 1st, 2013, 05:23 PM
anyone got a rub recipe fo this pork loin? anyone? hello? -says no guy ever

https://scontent-a-sjc.xx.fbcdn.net/hphotos-ash3/1461200_689794894364204_211997706_n.jpg

nosoupforyou
December 1st, 2013, 06:16 PM
lol

BeerMan
December 1st, 2013, 09:00 PM
smoked eggs, anyone?
https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1391425_10202016656911422_654940017_n.jpg

I used free-range eggs. white shelled eggs will discolor but that's normal.

this is a trial run as I kept the eggs in the smoker for 1 1/2 hours under 250, then cooled in iced water. they turned hardboiled with slight hints of smoke. next time I'll keep them there for an hour with more smoke.

rinkrat
December 2nd, 2013, 11:48 AM
I can't resist the $1 a pound pork butts. Got one on the smoker getting happy.

rinkrat
December 2nd, 2013, 03:37 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1477975_10151730802886971_5743031_n.jpg

Like butta!

Salty Dog
December 2nd, 2013, 04:11 PM
https://lh4.googleusercontent.com/-5akwKsUXeew/Upvf2_9ASbI/AAAAAAAAXTA/I7Kw5YD1Q0E/w507-h684-no/IMAG1842.jpg
Did a spatchcocked turkey on the grill for the first time. Came out very nice. I put a pan underneath with some water onions, celery, carrots, thyme, and rosemary that I used for gravy afterward. I did overcook it slightly only because it cooked so fast. I was expecting about 2 hours and it came in at 1.5 and I could've probably pulled it at 1.25 and let it carryover. Put some hickory and apple wood in the smoker box to give it a nice hint of smoke without being overpowering.

BeerMan
December 2nd, 2013, 10:40 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-ash3/1425603_10202016238180954_888589478_n.jpg

doing the Burnt Ends today. can't say that I'm disappointed.

what surprised me the most is the boned-in pork butt (5 lbs) took just 6 hours to reach 170. smoker temp hovered around 250 throughout with a charcoal/wood reload midway through it.
leftovers for dinner last night and more tonight. omg that stuff is irresistible!

SirJW
December 3rd, 2013, 01:11 PM
Char-Broil 30" Electric Vertical Smoker Deal of the Day | Groupon (http://www.groupon.com/deals/gg-char-broil-30-electric-vertical-smoker?sid=VXA0NmNnb0JDallBQUUzYmY0SUFBQUNq&utm_source=GPN&utm_medium=afl&utm_campaign=200003&tsToken=US_AFF_0_200003_200248_0&CA_6C15C=520010020000339354)

BeerMan
December 12th, 2013, 09:13 PM
https://scontent-a-pao.xx.fbcdn.net/hphotos-prn2/1424498_10202056874676841_946402101_n.jpg
bacon-wrapped hot sausage meatballs stuffed with cheese. otherwise known in the inner circles of the bbq world as "moinks" (moo-oink. get it? not me)

Chateau Bow Wow
December 16th, 2013, 08:50 AM
https://scontent-a-pao.xx.fbcdn.net/hphotos-prn2/1424498_10202056874676841_946402101_n.jpg
bacon-wrapped hot sausage meatballs stuffed with cheese. otherwise known in the inner circles of the bbq world as "moinks" (moo-oink. get it? not me)

Sounds like what you made are called Pig Shots, Pig Shots - Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience... (http://eggheadforum.com/discussion/1141456/pig-shots).
MOINK balls are beef meat balls wrapped in bacon, Moo and Oink, hence MOINK balls. Big Game Eats: MOINK Balls | Grilling.com (http://www.grilling.com/moink-balls-101/)

Either way, you can't go wrong, those looks tasty!

BeerMan
December 16th, 2013, 08:44 PM
Pig Shots. that sounds better than moinks. thanks!

I smoked a pizza last night. used the Boboli crust which was not a great idea. last time I used that stuff was years ago and to this day, as of last night, the crust still tasted like ****.

I'll have my wench roll the dough next time.

BeerMan
December 21st, 2013, 06:30 PM
question: where do you hang the smoker probe?

I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).

notbob
December 21st, 2013, 09:31 PM
question: where do you hang the smoker probe?

I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).

You dont clip it to the cooking grate? Thats what i do

BeerMan
December 22nd, 2013, 11:43 AM
You dont clip it to the cooking grate? Thats what i do

I could, but it isn't necessary. the probe enters via the smoke stack and the wire is just long enough to extend it down below the grate.

rinkrat
December 22nd, 2013, 06:37 PM
On the grate with the clip

rinkrat
December 23rd, 2013, 11:09 AM
I injected the bird with butter, chicken stock and cajun rub! Gonna smoke it up tomorrow for xmas eve dinner! $1 a lb. for fresh turkey at Costco, couldn't pass it up!

FBJ
December 24th, 2013, 10:31 PM
Costco has pre-seasoned tri tip roasts. We did up three of them for the family's Christmas Eve dinner this afternoon on the BGE…and let me tell you, they were freakin' good!!! Smoked at 250 until 115 internal, pulled and foiled, then seared a couple minutes before slicing and serving. PERFECTION. The SantaMaria seasoning they use is good.

Oh and I got a Thermapen for Christmas from wife and daughter. Not soon enough to use it for the tri tip, though. ;)

rinkrat
December 25th, 2013, 01:11 PM
My Costco turkey ($1 a lb) $18 just barely fit in the smoker and was amazing. Injected with Cajun rub, butter and stock, rubbed with Cajun spices and cooked directly on the grate. Started with just smoke and slowly turned up the temp till it did a few hours at 325 for crispy skin. Cut it into parts and then sliced the separated breasts against the grain, which was SO much better than cutting it off the whole bird. Pulled the legs and thighs like pulled pork. First time I tried slicing it this way and now I'm doing it every time.

BeerMan
December 27th, 2013, 06:08 PM
found this on the interwebs. how come I never got this for Christmas?

https://scontent-a-lax.xx.fbcdn.net/hphotos-prn2/1489115_1405183906391638_69291566_n.jpg

rinkrat
December 28th, 2013, 03:57 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1530451_10151780000661971_1154973871_n.jpg

One lb raw almonds
olive oil
1 Tsp Cajun Spices
2 Tsp sugar

30 min @ 300 on the Traeger stirred occasionally one layer

DRGinLBC
December 28th, 2013, 06:44 PM
Smoked two Tri Tips for Christmas Eve dinner. Came out fantastic.

Santa brought me a quick read thermo, some BBQ gloves and some Bear Paws Meat Handlers. It's on in 2014. :)

notbob
December 28th, 2013, 10:12 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/1530451_10151780000661971_1154973871_n.jpg

One lb raw almonds
olive oil
1 Tsp Cajun Spices
2 Tsp sugar

30 min @ 300 on the Traeger stirred occasionally one layer

Nice nuts!

BeerMan
December 29th, 2013, 09:06 AM
my big fat butt is in Big Bertha
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1482776_10202212705452513_506200168_n.jpg

BeerMan
December 30th, 2013, 12:31 PM
after 18 hours in the smoker and 6 in the oven on low heat:
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1535462_10202220510407632_1200077893_n.jpg

https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1530338_10202220520407882_810620527_n.jpg

notbob
December 30th, 2013, 12:53 PM
after 18 hours in the smoker and 6 in the oven on low heat:
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1535462_10202220510407632_1200077893_n.jpg

https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/1530338_10202220520407882_810620527_n.jpg

Good lord man! How was it?

BeerMan
December 30th, 2013, 11:10 PM
a bit dry. after 18 hours I couldn't get it up past 170, even had it wrapped for 5 hours when it hit 160 and the smoker going 300. at 1am I said **** it, took the butt to the oven and left it there in low heat. after 5 hours I woke up and checked that it read 205. took it out, let it sit then went back to bed.

I think I'm done doing anything that takes more than half a day. such a waste of coals for a smoker that leaks like a sieve.

I'm getting some fiberglass rope to plug up the holes soon.

rinkrat
December 31st, 2013, 07:51 AM
Last shoulder I did took 24 hours. Thought it would never get done. It was the entire thing, butt and picnic together. Tasted awesome and fed an army of folks.

Doing some beef dino bones today.

BeerMan
December 31st, 2013, 01:43 PM
24 hours??? holy schnikies.

FBJ
December 31st, 2013, 02:15 PM
Where to get good, fat, meaty (buffalo-sized) chicken wings for the grill?

rinkrat
January 2nd, 2014, 10:32 AM
I use Bad Byron's Butt Rub and add a little heat (cayenne). 2 hours smoke, 2 hours wrapped with brown sugar, honey, Tiger Sauce and Parkay, apple juice @ 225. Then 1/2 hour with Bone Suckin' bbq sauce directly on the grill.

http://www.ultimatebbqstore.com/image/cache/data/Rubs%20and%20sauces/bad_byrons_butt_rub-500x500.jpg http://www.duetsblog.com/uploads/image/try-me-tiger-sauce.jpg
http://www.smokingmeatforums.com/content/type/61/id/155231/width/640/height/480
Something like this but no agave, laying it meat side down with tight wrap and a little apple juice
http://secure.sunrisegrocery.com/images/Bone%20Suckin%20Sauce%20reg.jpg

Kubrick
January 2nd, 2014, 11:32 AM
I make my own with no measurements
Brown sugar
Pepper
Sea salt
Lawry's
Onion powder
Fresh garlic

I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat

http://memecrunch.com/meme/WEP2/diabetus/image.png

rinkrat
January 2nd, 2014, 01:28 PM
Doing beef ribs today, pretty close to this method.

Texas Style BBQ Beef Ribs (http://www.thesmokering.com/index.php/bbq-beef-ribs)

First batch were amazing but were individual ribs. This time is a rack. On sale at Ralph's!

FBJ
January 2nd, 2014, 03:37 PM
I'm thinking we merge this into the bigger BBQ thread...

orpheus
January 4th, 2014, 01:41 AM
You peeps shouldn't talk about how you rub your meat. TMI.

:tongue:

notbob
January 4th, 2014, 08:39 AM
Anybody have a good dolphin recipe?

WingHater
January 4th, 2014, 11:20 AM
Try this one and let me know how it is.

GRILLED DOLPHIN

1 1/4 lb. thickly sliced dolphin
8 cloves fresh garlic, minced
1/2 c. olive oil
1/2 tsp. paprika
1/2 c. rice vinegar
Salt if desired
1/2 tsp. pepper, black lg. ground


Dinner for 4. Cut off any dark meat on dolphin. Marinate 4 even slices of dolphin in large bowl. All ingredients mixed for at least 6 hours. Grill 5-7 minutes on each side depending on thickness. Approximately 10 minutes total for 1 inch fillets. Baste with marinade mix while grilling.

Chateau Bow Wow
January 4th, 2014, 05:50 PM
http://www.smokingmeatforums.com/content/type/61/id/155231/width/640/height/480


Thats a BBQ competition recipe, are you going to start competing?

FBJ
January 4th, 2014, 06:53 PM
Adding squeeze butter to pork or beef barbecue just doesn't make any appealing sense to me whatsoever. In fact, it puts me on the border of nausea.

I get great results without it. I can't imagine why I'd need it.

jccawdrey
January 5th, 2014, 02:10 PM
Bought some of the Bone suckin rub yesterday at Lowe's. Putting it on some drumsticks that I am smoking this afternoon

rinkrat
January 5th, 2014, 10:01 PM
The parkay won't burn like butter.

Mulletsave30
January 9th, 2014, 06:50 PM
Try this one and let me know how it is.

GRILLED DOLPHIN

1 1/4 lb. thickly sliced dolphin
8 cloves fresh garlic, minced





1/2 c. olive oil
1/2 tsp. paprika
1/2 c. rice vinegar
Salt if desired



















1/2 tsp. pepper, black lg. ground


Dinner for 4. Cut off any dark meat on dolphin. Marinate 4 even slices of dolphin in large bowl. All ingredients mixed for at least 6 hours. Grill 5-7 minutes on each side depending on thickness. Approximately 10 minutes total for 1 inch fillets. Baste with marinade mix while grilling.

If dolphin still can jump through a hoop of fire or once again get Sandy and Bud in dangerous trouble, marinate for an additional 12 hours.

Mulletsave30
January 9th, 2014, 06:53 PM
Adding squeeze butter to pork or beef barbecue just doesn't make any appealing sense to me whatsoever. In fact, it puts me on the border of nausea.

I get great results without it. I can't imagine why I'd need it.

Know whatcha mean. I saw this on BBQ Pitmasters and thought I'd try it out. Was reluctant to do so but the results weren't any better, just the cholesterol higher.

FBJ
January 10th, 2014, 05:17 PM
If dolphin still can jump through a hoop of fire or once again get Sandy and Bud in dangerous trouble, marinate for an additional 12 hours.

Props for the Flipper reference.

DRGinLBC
January 10th, 2014, 07:30 PM
Since I basically suck at smoking pork butt...I'll ask you fools! :)

I've smoked two in the past and the times have been WAY off. It's so hard to predict when it will be done.

I have a 3.5lb pork butt I picked up tonight from Stater Bros. We'd like to eat tomorrow at 4pm. How long do you think it will take at 225-230? This page was informational but I figure it can't hurt to ask you guys.

Perfect Pulled Pork From Pork Butt Recipe (http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html)

rinkrat
January 11th, 2014, 08:57 AM
I've had them go from a 6 hours to 24 hours. It hits that stall at 170 degrees and you never know when it will get past it. The good thing is that if you finish early you can wrap it in foil and towels then put it in a cooler and it will stay warm for hours. I think they say 1 1/2 hrs per lb. is normal. I'd start right now to be sure :)

Mulletsave30
January 11th, 2014, 10:07 AM
I'm also gonna try bone-in over boneless next time and see if that helps improve time.

DRGinLBC
January 11th, 2014, 10:19 AM
Tossed that sucker in at 7am. Backyard smells good. Neighbors must be jealous. :)

salami
January 11th, 2014, 10:47 AM
I just did a pork butt the night before last in my BGE. It was about 8 pounds and went for 12 hours at 220. The key is to let it rest for an hour before getting into it. I did mine for a work pot-luck. I shredded about 1/2 of it, mixed in 2 tbsp of vinegar, a bottle of Stubbs hot BBQ sauce and a tsp of salt, served it on sweet buns with pickles and coleslaw. It was the hit of the event.

You'll know yours is done when you drag a fork across it (with some pressure) and it shreds off. Start checking every hour after about 5 hours, but remember, "if you're lookin', you ain't cookin'".

jccawdrey
January 11th, 2014, 03:50 PM
Backyard smells good. Neighbors must be jealous. :) Slow cooking split pea soup using the bones and chunks of ham from a butt I smoked a few weeks ago. Whenever I smoke a pork roast, my neighbor to the east always calls me on the phone wanting to know when dinner is?

nosoupforyou
January 11th, 2014, 04:34 PM
Slow cooking split pea soup using the bones and chunks of ham from a butt I smoked a few weeks ago. Whenever I smoke a pork roast, my neighbor to the east always calls me on the phone wanting to know when dinner is?

your neighbor to the way west is asking as well haha. how long can you keep the bone and ham chunks okay in the fridge after smoking?

notbob
January 11th, 2014, 04:41 PM
Friends dont let friends cut with the grain

Alvin Kenneth Welch Jr. Allegedly Beat Friend To Death Over BBQ Techniques (http://m.huffpost.com/us/entry/4577558?utm_hp_ref=tw)