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jccawdrey
January 11th, 2014, 06:20 PM
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? I froze them and put them in those food saver bags that are reusable. Took the bones and two big chunks of the ham out to thaw in the fridge yesterday

salami
January 12th, 2014, 08:21 PM
Tossed that sucker in at 7am. Backyard smells good. Neighbors must be jealous. :)

Well??? How did it come out?

Big Red
January 12th, 2014, 11:42 PM
what do you guys think of this? Amazon.com: Masterbuilt 20070210 30-Inch Electric Analog Smoker: Patio, Lawn & Garden (http://www.amazon.com/gp/product/B0034VXAY0?t=slicinc-20&tag=slicinc-20&ascsubtag=zYGzunwdEeObe_JvjwbRWg0_szBv3_8IR_0_0)

KHenry14
January 13th, 2014, 12:58 AM
what do you guys think of this? Amazon.com: Masterbuilt 20070210 30-Inch Electric Analog Smoker: Patio, Lawn & Garden (http://www.amazon.com/gp/product/B0034VXAY0?t=slicinc-20&tag=slicinc-20&ascsubtag=zYGzunwdEeObe_JvjwbRWg0_szBv3_8IR_0_0)

I would be very careful with such an inexpensive unit. Gotta figure that quality control is a problem for these types of units because of the low cost. However, if you only intend on using it infrequently, it might be OK.

DRGinLBC
January 13th, 2014, 10:10 AM
Well??? How did it come out?

Excellent. Got excellent reviews from our guests.

3.5lbs @ 235 = 7.5 hours to hit 195

nosoupforyou
January 13th, 2014, 12:59 PM
what do you guys think of this? Amazon.com: Masterbuilt 20070210 30-Inch Electric Analog Smoker: Patio, Lawn & Garden (http://www.amazon.com/gp/product/B0034VXAY0?t=slicinc-20&tag=slicinc-20&ascsubtag=zYGzunwdEeObe_JvjwbRWg0_szBv3_8IR_0_0)

I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning :)

Big Red
January 13th, 2014, 04:12 PM
I would be very careful with such an inexpensive unit. Gotta figure that quality control is a problem for these types of units because of the low cost. However, if you only intend on using it infrequently, it might be OK.

Thanks! I ended up ordering it. My roommate and I only plan on using it for the next 7 or 8 months

BeerMan
January 13th, 2014, 06:17 PM
https://scontent-a-pao.xx.fbcdn.net/hphotos-frc3/t1/1503333_10152217531468453_817452545_n.jpg
dinner is almost ready.

Mulletsave30
January 14th, 2014, 09:34 AM
I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning :)


That's what I do...put the pieces over some of the coals burning the least and grill up the skin that way. Once some of the drippings hit them, you should get a nice and controlled flame but keep turning them for a short while. You don't want to dry out that juiceyness that you painstakingly strived for.

FBJ
January 18th, 2014, 08:58 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-prn2/t1/q71/s720x720/1533712_10202776560912686_1528647219_n.jpg

Wing Fest tonight!!

Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.

They were AWESOME!!! WAY tastier than deep-fried!!

salami
January 19th, 2014, 09:36 PM
https://scontent-a-sjc.xx.fbcdn.net/hphotos-prn2/t1/q71/s720x720/1533712_10202776560912686_1528647219_n.jpg

Wing Fest tonight!!

Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.

They were AWESOME!!! WAY tastier than deep-fried!!

Is your egg an extra large?

FBJ
January 19th, 2014, 09:49 PM
Yup.

BeerMan
January 22nd, 2014, 06:59 PM
want a chance to win an MES? first you gotta buy an apron.

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/t1/1506693_1411350992441596_1004889935_n.jpg
Limited Edition Low & Slow Aprons | Teespring (http://teespring.com/Lownslowapron)

yeah it says 60-something out of 50 purchased, but when it hits 100, the sale ends. get on it!

if I win it, I'll have it shipped to a good friend in Wisconsin. he is in a desperate need of a smoker but his wife won't allow him to splurge on a new one.

Big Red
January 23rd, 2014, 10:31 AM
so i'm breaking in the smoker this saturday. I'm thinking about pork ribs and pork shoulder. Any rookie mistakes I should avoid?

notbob
January 23rd, 2014, 11:07 AM
so i'm breaking in the smoker this saturday. I'm thinking about pork ribs and pork shoulder. Any rookie mistakes I should avoid?

Dont Peek!!

FBJ
January 23rd, 2014, 11:44 AM
With ribs and shoulder going at the same time, you might have a tough time of it since they'll both get done at different rates. Whole shoulder takes upwards of 10-15 hours, where ribs can be done in four.

Big Red
January 23rd, 2014, 11:49 AM
With ribs and shoulder going at the same time, you might have a tough time of it since they'll both get done at different rates. Whole shoulder takes upwards of 10-15 hours, where ribs can be done in four.

can I put the shoulder in really early and then add the ribs later? (assuming I'd like them to finish at the same time). Should they both smoke at similar temperatures? (~200 degrees?)

notbob
January 23rd, 2014, 11:54 AM
can I put the shoulder in really early and then add the ribs later? (assuming I'd like them to finish at the same time). Should they both smoke at similar temperatures? (~200 degrees?)

First thing first you should get to know your smoker and dont use the therm that came with the smoker since they are innaccurate.

Its been posted before but this is really a great site for all the info you need

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

rinkrat
January 23rd, 2014, 02:32 PM
Buy 3 Bags of Wood Pellets, Get 1 Free (http://www.traegergrills.com/pellet-deal?utm_source=SilverpopMailing&utm_medium=email&utm_campaign=Jan%205%20hr%20pellets%20%281%29&utm_content=)

5-hour sale
4 bags of Traeger pellets for $60 shipped.

Perfect timing, I'm out.

notbob
January 23rd, 2014, 03:08 PM
Too much airflow?

http://www.popsci.com/sites/popsci.com/files/styles/article_image_large/public/images/2008/11/main.jpg?itok=8McTRsvH

nosoupforyou
January 23rd, 2014, 05:13 PM
do you need to season the smoker first?

BeerMan
January 23rd, 2014, 10:39 PM
yes. I sprayed the inside of my smoker with olive oil then put in a full box of burning coal to season it.

nosoupforyou
January 23rd, 2014, 11:18 PM
yes. I sprayed the inside of my smoker with olive oil then put in a full box of burning coal to season it.

I was referring to big red, i figured you did ;-)

Big Red
January 24th, 2014, 10:18 AM
I was referring to big red, i figured you did ;-)

haha yeah. My roommate seasoned it before he first used it

BeerMan
January 24th, 2014, 07:10 PM
all smokers new and old need a seasoning once in a while.

Big Red
January 25th, 2014, 10:44 AM
so i'm about 10 hours in now. I'm smoking two 9 pound pork butts (from costco). The temp as stalled at 129. is this normal?

notbob
January 25th, 2014, 11:39 AM
Whats the cooker temp at?

FBJ
January 25th, 2014, 03:16 PM
Sounds pretty normal to me…Give it a good three or four hours there.

BeerMan
January 26th, 2014, 02:55 AM
129 is pretty low for a stall. you sure you got the probe to the center of the meat?

rinkrat
January 26th, 2014, 06:23 PM
Left my tri-tip on too long and it tasted like rubber. Fail.

notbob
January 26th, 2014, 06:53 PM
Left my tri-tip on too long and it tasted like rubber. Fail.

When that happens leave it on for another 8 hrs and take the internal temp to 195 - 200. Its similar to brisket that way

nosoupforyou
January 26th, 2014, 07:43 PM
so i'm about 10 hours in now. I'm smoking two 9 pound pork butts (from costco). The temp as stalled at 129. is this normal?

at 10 hours, 129 seems really low. How did it turn out? what temperature did you have the smoker set at?

rinkrat
January 26th, 2014, 07:43 PM
Great idea. I did that with some chuck and it was great. Should have thought of that.

Big Red
January 26th, 2014, 07:44 PM
at 10 hours, 129 seems really low. How did it turn out? what temperature did you have the smoker set at?

It was around 220. I ended up smoking it for 18 hours. It was AMAZING. I'm probably going to try ribs out for SuperBowl Sunday.

FBJ
January 26th, 2014, 09:57 PM
I've had pork shoulder stall at 115 degrees before. Got there in two hours. Took another six hours before it leapt to 155, where it stalled again for another six hours.

Pork shoulder is fickle. As long as the temp in the 'que is stable, just let it go until it steps up.

rinkrat
January 27th, 2014, 10:42 AM
I had one stall at 170 si I left it wrapped in the oven overnight at 200 degrees so I could get soome sleep, then raised the temp in the morning to finish it it. Took 24 hours but was amazing.

rinkrat
January 27th, 2014, 04:39 PM
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc3/1795718_10151833713151971_1714738197_n.jpg

Country Style Pork Ribs

rinkrat
January 28th, 2014, 04:50 PM
I hit Beef Palace today and I'm ready to go nuts!

notbob
January 28th, 2014, 04:51 PM
I hit Beef Palace today and I'm ready to go nuts!

Rocky Mountain Oysters?

notbob
January 29th, 2014, 10:43 AM
So there is a football game Sunday and I think I'm gonna start the cooker the night before. I'm going to do a pork shoulder for some pulled pork as well as a couple of tri tips. Throw everything in some chafing dishes, get some nice little rolls for sliders and people can help themselves. I might also do a batch of Wicked Baked Beans as well.

Anyone have any suggestions for store bought rolls i can use for sliders?

What are you guys planning?

WingHater
January 29th, 2014, 12:05 PM
King's Hawaiian rolls go great with bbq. I'm having someone else do the cooking.

notbob
January 29th, 2014, 12:12 PM
King's Hawaiian rolls go great with bbq. I'm having someone else do the cooking.

Those did cross my mind

rinkrat
January 29th, 2014, 06:05 PM
I smoked the Beef Palace brisket today along with about 6 beef ribs and both were excellent. I've had bad luck with briskets so I'm happy I finally nailed it. Rubbed it last night and got up at 3:30 and put it on smoke, then turned it up to 225 around 11 am (and put the ribs on), then wrapped the brisket tight at 180 degrees with some beef broth and put it back in till 190 degrees and the thermometer went in like butta so I knew it was done about 4 PM.

OMG, SOOOO GOOOD! and the bark was so tasty. I'm sure that having Beef Palace as the source was not a bad choice. The brisket was $18 I think, and fed me wifey, a couple neighbors and a homeless dude on the bus bench out front.

FBJ
January 29th, 2014, 06:59 PM
I had no plans to watch the game or even barbecue on Sunday because there was supposed to be a weekly two-hour skills and conditioning clinic at my daughter's volleyball club. Buuuuut enough of the parents bitched about wanting to watch the ****ing Super Bowl instead of getting their $2500 worth out of the club for their kid that the club went ahead and cancelled the clinic.

So NOW what the **** do I do?? It's gotta be something different.

notbob
January 29th, 2014, 09:09 PM
I had no plans to watch the game or even barbecue on Sunday because there was supposed to be a weekly two-hour skills and conditioning clinic at my daughter's volleyball club. Buuuuut enough of the parents bitched about wanting to watch the ****ing Super Bowl instead of getting their $2500 worth out of the club for their kid that the club went ahead and cancelled the clinic.

So NOW what the **** do I do?? It's gotta be something different.

Do a whole pig

FBJ
January 29th, 2014, 10:47 PM
No room.

nosoupforyou
January 29th, 2014, 11:09 PM
pygmy pig?

notbob
January 30th, 2014, 08:20 AM
Piglet

jccawdrey
January 30th, 2014, 10:26 AM
Do a whole pig Many moons back, I won about $2,800.00 on the CA lottery, and I had a Cuban friend of mine do a whole pig in my back pool deck. He bought the pig (about 100 lbs) from a friend of his in the west end of the The City of Industry. He injected his special secret sauce in certain spots all over and let it set overnight then started it in his "portable pig roaster" that was fully enclosed when put together. He had two grates, one on top and the bottom of the pig and we turned it over every hour. It took about 10 hours and almost a full keg of beer to get it done, but it was fantastic. He put several piles of charcoal in the corners and center of the roaster to cook it. I would love to do that again

FBJ
January 30th, 2014, 05:18 PM
He injected his special secret sauce in certain spots all over...

Heh...gross.

jccawdrey
January 31st, 2014, 11:13 AM
Heh...gross. I knew someone would climb out of the gutter with a statement like this. Since it NEEDED to be injected, what else could I say?

FBJ
January 31st, 2014, 09:27 PM
I didn't climb out. It was said with both feet planted firmly.

Lighten up, Francis. It was all in fun.

jccawdrey
January 31st, 2014, 09:44 PM
I didn't climb out. It was said with both feet planted firmly.

Lighten up, Francis. It was all in fun. Right...

salami
January 31st, 2014, 10:46 PM
I'm going to do beef ribs Sunday. I'm with FBJ though, something different….a duck perhaps? Maybe grill up some polenta slices and pineapple to go with wild wing.

FBJ
February 1st, 2014, 12:08 PM
Sent wife to store for NY steaks, she comes back with ribeyes.

<sigh>

Guess they'll have to do. :P

I just rubbed them down with salt, pepper, and garlic powder and vac-sealed them. They'll sit in the fridge, dry-brining until I pull them out tomorrow to slap them on the smoker at 250. Then I'll reverse-sear those bitches while I do up some bacon-wrapped asparagus.

It's not different, but my creativity failed me this week.

rinkrat
February 1st, 2014, 12:15 PM
Do a Midnight Brisket!

BeerMan
February 1st, 2014, 05:27 PM
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc3/t1/1536720_767829373245509_493022433_n.jpg
now we know!

BeerMan
February 2nd, 2014, 01:44 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/t1/1560428_10202463565883867_64978980_n.jpg
Dutch's Wicked Baked Beans in oak and pecan smoke.
and my first try at peeled eggs wrapped with you-know-whats.

BeerMan
February 2nd, 2014, 03:09 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-prn2/t1/1780710_10202464059176199_1281539567_n.jpg
people have been saying use thin slice of bacon but all I had were thick ones. they were right, the slices were a bit chewy. nonetheless, these eggs were so damn good and kept moist by the sliced goodness.

notbob
February 2nd, 2014, 03:17 PM
http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20140202_135553.jpg (http://s1107.photobucket.com/user/bob8880/media/Mobile%20Uploads/20140202_135553.jpg.html)

BeerMan
February 2nd, 2014, 09:24 PM
is that the wicked beans, notjuan?

notbob
February 2nd, 2014, 09:29 PM
is that the wicked beans, notjuan?

Of course. Somebody grabbed serranos instead of jalapenos so they were fairly spicy, but damn are they good.

BeerMan
February 2nd, 2014, 09:32 PM
nice. did you add molass? 1/2 C brown sugar and 1/2 C of that makes it better.

notbob
February 2nd, 2014, 09:36 PM
nice. did you add molass? 1/2 C brown sugar and 1/2 C of that makes it better.

Nah just the brown sugar and i swapped the ketchup for sweet baby rays. Will keep the molasses in mind for next time

rinkrat
February 4th, 2014, 02:47 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/t1/1662351_10151848077256971_1748806730_n.jpg

Started by cooking these in unsalted butter


https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc1/t1/1654198_10151848106526971_1968701848_n.jpg

Add meat, spices, thyme, parsley, egg, breadcrumbs etc etc.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/t1/p526x296/1606869_10151848288741971_1315902444_n.jpg

On the old smoker for 30 min @ 350

https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/t1/1609584_10151848293056971_497596762_n.jpg

Into the sauce for a stir and ready for sammies!

notbob
February 4th, 2014, 02:55 PM
https://scontent-b-sjc.xx.fbcdn.net/hphotos-ash3/t1/1662351_10151848077256971_1748806730_n.jpg

Started by cooking these in unsalted butter


https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc1/t1/1654198_10151848106526971_1968701848_n.jpg

Add meat, spices, thyme, parsley, egg, breadcrumbs etc etc.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/t1/p526x296/1606869_10151848288741971_1315902444_n.jpg

On the old smoker for 30 min @ 350

https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc3/t1/1609584_10151848293056971_497596762_n.jpg

Into the sauce for a stir and ready for sammies!

What kind of meat?

rinkrat
February 8th, 2014, 09:05 AM
1/2 pork and 1/2 chuck

rinkrat
February 8th, 2014, 09:06 AM
Pork butt is on the smoker with an apple juice drip pan @ 225.

BeerMan
February 8th, 2014, 03:02 PM
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.

how long would it take til the temp hits maybe 130 internal? in 225 smoke?

I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it. :)

notbob
February 8th, 2014, 03:06 PM
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.

how long would it take til the temp hits maybe 130 internal? in 225 smoke?

I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it. :)

I would assume it depends on how big it is. Probably similar to tri tip, hour to hour and a half

BeerMan
February 8th, 2014, 05:11 PM
hope to find a 5 ribs one

rinkrat
February 11th, 2014, 05:05 PM
Threw a few hard boiled eggs on the smoker and then made egg salad sandwiches. AMAZING smoky taste!

jccawdrey
February 11th, 2014, 05:07 PM
Threw a few hard boiled eggs on the smoker and then made egg salad sandwiches. AMAZING smoky taste! Did the same thin a few weeks back. I was pleasantly surprised

FBJ
February 11th, 2014, 05:31 PM
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.

how long would it take til the temp hits maybe 130 internal? in 225 smoke?

I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it. :)

It took a heck of a lot shorter period of time than I planned for.

Used this rub recipe. (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html)

Using this technique (http://amazingribs.com/recipes/beef/prime_rib_roast.html), I took it to 115 internal, then seared it to 130. Came out perfect.

By the way, I used a choice cut and I thought it was every bit as good as any prime rib I've had in restaurants.

Get a bone-in, then trim it and throw the bones in the drip pan with some onions and rosemary and red wine and beef stock. All that stuff will reduce and make a nice sludge that you can deglaze off the bottom of the pan by adding more beef stock to in order to make the most sumptuous au jus you've ever had in your life.

Better get one soon! If you want to make it Friday, you should have it in the fridge dry-brining by the end of the night tonight.

BeerMan
February 11th, 2014, 07:55 PM
thanks for the tips, FBJ. turns out I got a sticker shock at a butcher's shop. $25 a pound! even with 2 ribs feeding a party of two plus leftovers would put it over $100. had I known I'd be burning a hole in my wallet, I wouldn't have changed my mind and gone for some tri tips instead.

FBJ
February 11th, 2014, 08:07 PM
Ribeye steaks, man. Same stuff as the rib roast at 1/3 the price.

BeerMan
February 12th, 2014, 07:25 PM
I did see a fairly sized rib-eye roast. next time.

rinkrat
February 13th, 2014, 02:51 PM
Pork ribs are 1/2 price ar Ralph's. Got a nice rack on the smoker, $6.

jccawdrey
February 13th, 2014, 05:13 PM
Pork ribs are 1/2 price ar Ralph's. Got a nice rack on the smoker, $6. I saw a nice rack today, and she was smokin', and hot too.

FBJ
February 13th, 2014, 07:40 PM
I saw a nice rack today, and she was smokin', and hot too.

"I knew someone would climb out of the gutter with a statement like that."

Glad you're coming around. ;)

BeerMan
February 14th, 2014, 09:03 PM
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/t1/1622181_10202557186944335_1514179966_n.jpg

pulled at 137 after two hours in 220 smoke from oak and pecan. I was having issues with my Maverick thermo as the food probe reading crept up to 140 in a bit over an hour, too fast. I used a Taylor thermo that I borrowed from a friend (just to test comparisons between the two, which wasn't much at the time two months ago) and it read a much lower if not plausible temp. so I stuck with the Taylor.

in my earlier posts, say, 6 months ago?, I had talked about my tri tips being done in less than an hour. my smoker at the time was hard to control temp-wise what with the many leaks it had. since I plugged it all up a month ago, it was all easy peasy but I was still worried about the tri tip tonight because of what my Maverick read. initial plan was to pull after 140 but I decided to cut it a bit short and play it safe. turns out that the Taylor worked better and that I'll need a new probe for the Maverick.

btw, the tri tip came out FAN-****IN-TASTIC!! sooo tender and juicy it melted in the mouth. however, I had it soaking in a white wine marinade made by Russian River Valley Reserve, one of the bottles that we bought on our anniversary trip up north last Fall. there's still some marinade left in the bottle and I certainly look forward to using it again.

BeerMan
February 15th, 2014, 10:37 AM
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/t1/1911844_10202561953983508_508252952_n.jpg

tri tip omelette for breakfast. day old smoked meats are even better.

FBJ
February 15th, 2014, 03:10 PM
We're pulling some rib eyes out of the freezer tonight that I smoked a couple weeks back, froze, and vac-sealed. Gonna make steak nachos.

BeerMan
February 23rd, 2014, 10:38 PM
my first smoked pork ternderloin
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/t1/1920615_10202612597889574_858425325_n.jpg
https://scontent-b-pao.xx.fbcdn.net/hphotos-prn1/t1/1780642_10202612598689594_452842817_n.jpg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc3/t1/1496946_10202612599249608_286577511_n.jpg
coated with bbq rub (1/3 of Basic BBQ Rub Recipe for chicken and ribs (http://www.theblackpeppercorn.com/2011/08/steves-basic-bbq-rub/))
hickory smoked in 230 deg til the meat temp hit 150.
bbq sauce applied 30 mins before removing.

good god the bbq rub had so much kick that my lips melted off. next time, reduce the heat. other than that, oh boy, the pork was damn good.

BeerMan
February 27th, 2014, 10:43 PM
https://www.youtube.com/user/BBQwithFranklin

BeerMan
March 3rd, 2014, 09:00 PM
anyone ever turned a brisket into corned beef? can it be smoked after the brining?

FBJ
March 3rd, 2014, 10:00 PM
anyone ever turned a brisket into corned beef? can it be smoked after the brining?

Dude. What do you think pastrami is?

Brine it. Boil it. Rub it down with spices. Smoke it. Pastrami.

Done it. Soooooogoooooood. It takes two weeks in the fridge in the brine, though...and you have to be SUPER careful handling it to avoid contaminating it before it goes into the brine, otherwise it'll spoil. Take it all the way and make your own pastrami.

rinkrat
March 3rd, 2014, 10:12 PM
I did the opposite, made corned beef into a brisket by soaking out the salt.

BeerMan
March 3rd, 2014, 11:20 PM
Dude. What do you think pastrami is?

Brine it. Boil it. Rub it down with spices. Smoke it. Pastrami.

Done it. Soooooogoooooood. It takes two weeks in the fridge in the brine, though...and you have to be SUPER careful handling it to avoid contaminating it before it goes into the brine, otherwise it'll spoil. Take it all the way and make your own pastrami.

some recipes say petersalt. others say pink salt. or just kosher.

some say ten days. others say 6.

this one seems more reasonable. Corned Beef Brisket - From Scratch Recipe - Food.com - 115220 (http://www.food.com/recipe/corned-beef-brisket-from-scratch-115220)

FBJ
March 5th, 2014, 04:36 PM
Food-grade saltpeter. (http://http://store.theingredientstore.com/saltpetre-food-gradepotassiumnitrate.aspx)

Used that.

BeerMan
March 8th, 2014, 08:45 PM
can't afford a real smoker? despair not... unless you have no carpentry skills...

Build a smokehouse in 11 easy steps | Living the Country Life (http://www.livingthecountrylife.com/country-life/food/build-smokehouse-11-easy-steps/)

BeerMan
March 15th, 2014, 01:52 PM
https://scontent-a-lax.xx.fbcdn.net/hphotos-prn1/t1.0-9/1959480_10202749416309949_1958097822_n.jpghttps://scontent-a-lax.xx.fbcdn.net/hphotos-frc3/t1.0-9/1535028_10202749455470928_1537235221_n.jpg

https://scontent-a-lax.xx.fbcdn.net/hphotos-prn2/t1.0-9/1510005_10202749429350275_801286779_n.jpg
the eggs go in at halfway cooktime with the jalepeno poppers.

BeerMan
March 15th, 2014, 04:13 PM
done!
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/t1.0-9/1531572_10202750509817286_2015471978_n.jpg
the eggs could use a little more dusting of paprika.

DRGinLBC
March 16th, 2014, 09:38 PM
Smoked some pre-rubbed baby backs from Costco today. 5lbs @ 225 for 6 hours. $24. Used the 3-2-1- method and I'll never go back. Came out fantastic. Used JD chips and apple cider for the foil wrapped "2." Fell off the bone and had an excellent flavor. Suggest this method.

http://akamai.edeal.com/images/catalog16754/folder105286/img10757601med.jpg

DRGinLBC
March 16th, 2014, 09:40 PM
Pre smoke I used Cherry chips soaked in IPA beer. Just cause. Sounds off...but trust me.

BeerMan
March 16th, 2014, 09:49 PM
we seriously need a cook-off.

salami
March 19th, 2014, 09:19 PM
we seriously need a cook-off.

Summer's comin'. Let's put something together. I would drive my BGE down to LA to "meat" up with you guys. This might be a great mid-summer event. Even better, if we do it right, we can charge a nominal fee for entry and give all proceeds to Kings Care.

beedee
March 19th, 2014, 09:28 PM
Smoked some pre-rubbed baby backs from Costco today. 5lbs @ 225 for 6 hours. $24. Used the 3-2-1- method and I'll never go back. Came out fantastic. Used JD chips and apple cider for the foil wrapped "2." Fell off the bone and had an excellent flavor. Suggest this method.

http://akamai.edeal.com/images/catalog16754/folder105286/img10757601med.jpg

Man, where in LB are ya? I'm off Colorado & Obispo, lets BBQ!

DRGinLBC
March 20th, 2014, 09:58 AM
Man, where in LB are ya? I'm off Colorado & Obispo, lets BBQ!

I actually live in Lakewood now. Lived in the LB (Belmont Heights) when I created my account. I'm down to BBQ anytime.

notbob
March 21st, 2014, 10:43 AM
So i have a taste for regular old chicken slathered in sauce. Gonna use my weber with charcoal and maybe some hickory, apple wood or both.

Any suggestions on rubs or bbq sauce?

DRGinLBC
March 21st, 2014, 11:11 AM
So i have a taste for regular old chicken slathered in sauce. Gonna use my weber with charcoal and maybe some hickory, apple wood or both.

Any suggestions on rubs or bbq sauce?

I'm a fan of all of these. They sell them at Sprouts. The are very reasonably priced.

http://hotsaucedaily.com/wp-content/uploads/2013/09/02-the-shed-line-lead-pic-700x316.jpg

DRGinLBC
March 21st, 2014, 11:12 AM
Oh yeah...the rub at Beef Palace has been working well for me. It's in Huntington Beach. I think there is a thread out this place that RatDog started. :)

notbob
March 21st, 2014, 11:19 AM
Oh yeah...the rub at Beef Palace has been working well for me. It's in Huntington Beach. I think there is a thread out this place that RatDog started. :)

Thx for the suggestions. I'm in the west end of the SFV so Beef Palace is a little too far

DRGinLBC
March 21st, 2014, 11:43 AM
Thx for the suggestions. I'm in the west end of the SFV so Beef Palace is a little too far

Stinger. It's a must go for BBQ fans.

In the meantime, check this site out. Rubs are pretty easy to do on their own.

Sauces, Rubs & Marinades (http://www.smokingmeatforums.com/f/123/sauces-rubs-marinades)

notbob
March 21st, 2014, 12:43 PM
Stinger. It's a must go for BBQ fans.

In the meantime, check this site out. Rubs are pretty easy to do on their own.

Sauces, Rubs & Marinades (http://www.smokingmeatforums.com/f/123/sauces-rubs-marinades)

Yeah i have that site bookmarked from when BeerMan posted it many moons ago.

BeerMan
March 21st, 2014, 05:21 PM
I don't remember posting it! ;)

ever consider brining the chicken first, notbob?

DRG, I have seen those at the local Sprouts. will check them out. what do you recommend?

notbob
March 21st, 2014, 10:09 PM
I don't remember posting it! ;)

ever consider brining the chicken first, notbob?

DRG, I have seen those at the local Sprouts. will check them out. what do you recommend?
I thought about brining it, but im gonna be lazy this weekend. Ill just rub the birds down' toss em on the grill then slather em in sauce

BeerMan
March 21st, 2014, 11:34 PM
hope it turns out ok.

DRGinLBC
March 22nd, 2014, 10:10 AM
I don't remember posting it! ;)

ever consider brining the chicken first, notbob?

DRG, I have seen those at the local Sprouts. will check them out. what do you recommend?

Spicy mustard on ribs before the rub. DO IT!

Mulletsave30
March 24th, 2014, 06:24 AM
Spicy mustard on ribs before the rub. DO IT!

THIS I gonna try!!

Mulletsave30
March 24th, 2014, 06:26 AM
Speaking of rubs...besides spicy mustard, what do you guys do to keep the rub on during the cook? I use either Canola, olive, or peanut oil....whichever's readily available and on-hand. Always works well!

notbob
March 24th, 2014, 07:56 AM
Speaking of rubs...besides spicy mustard, what do you guys do to keep the rub on during the cook? I use either Canola, olive, or peanut oil....whichever's readily available and on-hand. Always works well!

I always go with a little canola oil since most spices are oil soluble

rinkrat
March 25th, 2014, 09:24 AM
I use plain yellow mustard before the rub. I also wrap midway.

BeerMan
March 25th, 2014, 05:19 PM
I use evoo. might as well go with canola because we use evoo much more often.

KHenry14
March 26th, 2014, 08:20 PM
I started using peanut oil because I saw that Johnny Trigg uses it on his ribs. Figured if it worked for him it could work for me. And it does.

Salty Dog
April 2nd, 2014, 02:51 PM
I usually use apple cider vinegar. Then I add the rub on the ribs, wrap in plastic wrap or foil, and let it sit for as long as possible. On Saturday I added yellow mustard with the vinegar to give that a try and didn't notice much of a flavor difference. I might try it again with a Dijon or spicy brown mustard, otherwise I'll just stick with the vinegar.

BeerMan
April 2nd, 2014, 04:46 PM
I usually use apple cider vinegar. Then I add the rub on the ribs, wrap in plastic wrap or foil, and let it sit for as long as possible. On Saturday I added yellow mustard with the vinegar to give that a try and didn't notice much of a flavor difference. I might try it again with a Dijon or spicy brown mustard, otherwise I'll just stick with the vinegar.

does the rub stay on when you add a mustard mixture on top of it?

nosoupforyou
April 2nd, 2014, 04:57 PM
I spread on mustard, then put on the rub so it sticks better.

BeerMan
April 2nd, 2014, 05:35 PM
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/10154380_806718936023530_1196930451_n.jpg

Salty Dog
April 3rd, 2014, 07:28 AM
does the rub stay on when you add a mustard mixture on top of it?

It seemed to. It was my first time adding the mustard and I didn't notice a problem, but I also had it wrapped in the fridge for 6 hours before putting on the grill so it had time to set up. I guess you could also make a quick mustard/cider vinegar sauce and use that instead of layering them.

BeerMan
April 9th, 2014, 09:27 PM
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/t1.0-9/10152996_10202912503747033_7799958888740563748_n.j pg
https://scontent-a-atl.xx.fbcdn.net/hphotos-frc1/t1.0-9/1897757_10202912506947113_137927351834068077_n.jpg
https://scontent-a-atl.xx.fbcdn.net/hphotos-frc3/t1.0-9/10007245_10202912508347148_6407806329817902280_n.j pg

here's my pork loin, all smoked up and so nom nom nom.

salt and pepper on canola oil, shrink-wrapped and refrigerated overnight and into next day. 3 hours smoked to 145 in -+230 heat with a mixture of cherry and oak.
the fat cap made the meat taste a bit like bacon that melts in your mouth. oof, so damn good.

nosoupforyou
April 10th, 2014, 12:39 AM
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/p480x480/10173822_10152338777307673_1141269471_n.jpg

made a marinade and did a spicy korean smoked pork shoulder over the weekend. it ended up being absolutely ridiculous. can't wait to do it again. I didn't take any pictures during/after, I was too busy eating it haha.

BeerMan
April 10th, 2014, 06:38 PM
I didn't take any pictures during/after, I was too busy eating it haha.

that's been the hardest habit to break!

salami
April 12th, 2014, 01:34 PM
Having a couple of friends over for dinner and the BGE is warming up.

We'll start off with an amuse bouche of lamb tartare on toast points paired with a Russian River Valley sauvignon blanc.

Tonight, Greek salad, prime New Yorks, baked taters, fire roasted corn on the cob with habanero butter. Will pair with 2011 Kosta Browne Sonoma Coast Pinot.

Finally, some southern love in the form of 'nilla wafer banana pudding. Oh yeah.

Also brining a few pounds of fresh yellowtail for a smoke tomorrow…I'm thinking a super buttery chardonnay.

BeerMan
April 12th, 2014, 02:32 PM
Having a couple of friends over for dinner and the BGE is warming up.

We'll start off with an amuse bouche of lamb tartare on toast points paired with a Russian River Valley sauvignon blanc.

Tonight, Greek salad, prime New Yorks, baked taters, fire roasted corn on the cob with habanero butter. Will pair with 2011 Kosta Browne Sonoma Coast Pinot.

Finally, some southern love in the form of 'nilla wafer banana pudding. Oh yeah.

Also brining a few pounds of fresh yellowtail for a smoke tomorrow…I'm thinking a super buttery chardonnay.

I lost your invitation. what's the address again?

salami
April 12th, 2014, 08:40 PM
I lost your invitation. what's the address again?

Get on I-5, drive north for 6 hours or until you start seeing guppy stickers, then call me for the address.

BeerMan
April 13th, 2014, 12:07 AM
whew. for a moment, I thought you were going to say "get on the pier and keep driving."

BeerMan
April 19th, 2014, 08:55 PM
https://scontent-a-lax.xx.fbcdn.net/hphotos-ash3/t1.0-9/10271590_10202984751713187_3658792134666538420_n.j pg

Pre-Easter meal of semi-smoked lamb chops and seasoned asparagus. And beer. Can't go without beer.

rinkrat
April 22nd, 2014, 11:27 PM
Hummingbird nest above my smoker is cramping my style.

rinkrat
April 22nd, 2014, 11:28 PM
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/p480x480/10173822_10152338777307673_1141269471_n.jpg

made a marinade and did a spicy korean smoked pork shoulder over the weekend. it ended up being absolutely ridiculous. can't wait to do it again. I didn't take any pictures during/after, I was too busy eating it haha.


Recipe?

BeerMan
April 24th, 2014, 06:42 PM
went to Ralph's and got me a nice loaf of pork loin, and my first flat cut brisket. it's only 3 lbs but I'd rather waste that and not a 15 on a first try.

BeerMan
April 28th, 2014, 06:06 PM
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc1/t1.0-9/10295726_10203042617599798_8423394848372310162_n.j pg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/10171056_10203042611479645_7350086369674199810_n.j pg
https://scontent-b-lax.xx.fbcdn.net/hphotos-prn2/t1.0-9/10308560_10203048901316887_6182602790937817754_n.j pg
kosher salt and fresh ground pepper and garlic powder. dress in evoo. shrinkwrap and let sit in fridge overnight. fire up the smoker to 230 and put the beautiful flat cut in there until it hits 190. best brisket I have ever had. first one too.

Mulletsave30
April 29th, 2014, 06:05 AM
How long was the cook time? Looks great!!

rinkrat
April 29th, 2014, 03:49 PM
My Ralph's doesn't carry brisket!

rinkrat
April 29th, 2014, 03:49 PM
Did you cook it cap side down?

notbob
April 29th, 2014, 05:19 PM
My Ralph's doesn't carry brisket!

Sprouts has choice brisket flats for $5.49 lb

BeerMan
April 29th, 2014, 05:49 PM
the Ralph's that I go to has the special cuts out every Tuesday. if I needed to get something special, I go that day of the week.

I'll need to find out when the Sprouts nearby does that.

I cooked it with fat cap down. it took over 8 hours. I started at 200 degree as suggested on the interwebs for smaller cuts. I should have been listening to the folks over at the bbq forum on FB. they're nuts about briskets, which should be cooked in the +230 degree smoke, just enough to get the fat renderings to break down during a stall.

nosoupforyou
April 29th, 2014, 06:22 PM
Recipe?


marinade:

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2 -inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat

bbq sauce:

2 tablespoons canola oil

2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.

Salty Dog
May 6th, 2014, 03:36 PM
How awesome is this book?

http://youtu.be/9l1glIKMtqE

BeerMan
May 11th, 2014, 06:49 PM
what I smoked up today...

https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn1/t1.0-9/10252112_717395144966589_6631207640616331711_n.jpg












nahhh, j/k. but wow, what a feast it must be. I did smoke up something else, will post pics soon.

BeerMan
May 11th, 2014, 09:12 PM
https://scontent-a-dfw.xx.fbcdn.net/hphotos-prn1/t1.0-9/p403x403/10294383_10203140797054223_1191795396083421194_n.j pg

https://scontent-a-dfw.xx.fbcdn.net/hphotos-ash3/t1.0-9/10268420_10203140805574436_1799791630429292392_n.j pg

baby backs dusted with creole seasoning and wetted with McCutcheon's bbq sauce. 3-2-1 method applied in 230 degree and smoked with cherry and oak wood.

future reference:
1) use light-salted creole seasoning
2) don't forget to spritz with apple juice.

Salty Dog
May 13th, 2014, 09:58 AM
https://pbs.twimg.com/media/Bnhq7xzCQAAuFmZ.jpg

DRGinLBC
May 13th, 2014, 10:15 AM
^^ wtf ^^

Salty Dog
May 13th, 2014, 10:44 AM
^^ wtf ^^
Here you go:
Only in Australia: Bacon-Wrapped Alligator with a Whole Chicken in Its Mouth |Foodbeast (http://www.foodbeast.com/2014/05/08/only-in-australia-bacon-wrapped-alligator-with-a-whole-chicken-in-its-mouth/)

salami
May 20th, 2014, 09:34 PM
Did pork ribs this afternoon. Last time I did the 3-2-1 method, and they were a little over cooked. For me, the loosening from the bone is the goal, not falling apart, which is what happened last time. Anyway, I didn't have time for a dry rub, so I put the 3 racks straight on the BGE with the plate setter in place. I had pre-heated the egg with a bonfire. It occurred to me that I don't need to buy charcoal anymore. I'm surrounded by fallen oak trees, so I went for it. I cleaned the egg out, built my best boy scout tee pee style fire and let it burn for about 20 minutes with the lid closed. About the time the smoke started to dissipate, I put the ribs in bare, dry, naked, if you will, and let them go at 240 degrees.

After an hour I gave them a brush of a new concoction: 1 part Sweet Baby Ray's Hot and Spicy sauce, 1 part Sriracha and 1 part lavender water. I made lavender water the other day to mist the house as a basic air freshener, and it occurred to me that the floral notes might be nice in a BBQ sauce. I was right.

At the end of hour 2, I piled up the ribs in an aluminum foil tent and dumped the rest of the concoction over them, sealed, and cranked up the heat for 1 hour. It got up to about 400 over that period of time. About that time, the canyon is starting to smell like barbecue and the neighbors are peeking through their curtains to see where it's coming from.

At the end of hour 3, they came off the grill and the plate setter came out, so the grill is now directly over the coals. I made a mix of 1 part drippings from the foil, 2 parts bullseye original, and a splash of Cointreau. I gave them a nice heavy brushing and enough time over the coals to let the sugars caramelize on both sides. Off the grill, onto the plate, and one final brushing of the second sauce.

Since the grill was hot I halved a romaine heart and gave it a little spritz of olive oil, a pinch of salt and pepper, and a moment on the hot grill; just enough time for good grill marks and flavor.

These may be the best ribs I've ever done. Give it a whirl if you wish.

Mulletsave30
May 24th, 2014, 04:42 PM
Beef ribs. Tricky aren't they?? I think out of the past 5 times I've done them only once did they come off tender falling off the bone. Went back up to the plate today and did 2 racks. Only threw on some Lawry's salt, and garlic pepper. After 3 hours in the heat of 230-240 and hickory smoke I spritzed them with apple juice and put on the sauce and wrapped them. Gave them another hour as the coals were now cooling down. I do the snake method. They tasted great but were still a bit tough. Trying to do a great beef rib consistently. I don't boil them period to grilling. Sounds like a cardinal sin. What's your methods if you have success w/these?

notbob
May 24th, 2014, 09:01 PM
Beef ribs. Tricky aren't they?? I think out of the past 5 times I've done them only once did they come off tender falling off the bone. Went back up to the plate today and did 2 racks. Only threw on some Lawry's salt, and garlic pepper. After 3 hours in the heat of 230-240 and hickory smoke I spritzed them with apple juice and put on the sauce and wrapped them. Gave them another hour as the coals were now cooling down. I do the snake method. They tasted great but were still a bit tough. Trying to do a great beef rib consistently. I don't boil them period to grilling. Sounds like a cardinal sin. What's your methods if you have success w/these?

When you wrap em you can always just throw em in the oven till they are the desired doneness. Its common to have cooking times vary.

Just be patient

FBJ
May 24th, 2014, 09:10 PM
When you wrap em you can always just throw em in the oven till they are the desired doneness. Its common to have cooking times vary.

Just be patient

Patience is the key.

Mulletsave30
May 25th, 2014, 06:34 AM
What would you suggest temps for reheating? I still have about 7 ribs left over. Thanks!

jccawdrey
May 25th, 2014, 11:33 AM
Patience is the key. Beer really helps...

rinkrat
May 25th, 2014, 08:24 PM
One month and no smoking. I am having withdrawals. Hummingbirds leave in a couple days and I'm getting a brisket!

BeerMan
May 25th, 2014, 09:11 PM
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.

BeerMan
May 26th, 2014, 12:48 AM
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.
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpa1/t1.0-9/10355807_10203241677576173_3434925045403737879_n.j pg
https://scontent-b-lax.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10401495_10203241682056285_4488816112728001344_n.j pg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10003900_10203241684456345_5675801977245190209_n.j pg
https://scontent-a-lax.xx.fbcdn.net/hphotos-xpa1/t1.0-9/p600x600/1545222_10152412728414146_578403619744884733_n.jpg

Mulletsave30
May 26th, 2014, 07:49 AM
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.
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpa1/t1.0-9/10355807_10203241677576173_3434925045403737879_n.j pg
https://scontent-b-lax.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10401495_10203241682056285_4488816112728001344_n.j pg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10003900_10203241684456345_5675801977245190209_n.j pg
https://scontent-a-lax.xx.fbcdn.net/hphotos-xpa1/t1.0-9/p600x600/1545222_10152412728414146_578403619744884733_n.jpg

Talk about waking the neighborhood up!!

BeerMan
May 26th, 2014, 01:28 PM
they all came out of the wood work!

jccawdrey
May 26th, 2014, 02:24 PM
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.

BeerMan
May 26th, 2014, 10:37 PM
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.

https://scontent-a-lax.xx.fbcdn.net/hphotos-xfp1/t1.0-9/10300801_10203248538947703_991168406288534990_n.jp g
https://scontent-a-lax.xx.fbcdn.net/hphotos-xfa1/t1.0-9/10342455_10203248542947803_748560926954911095_n.jp g
https://scontent-a-lax.xx.fbcdn.net/hphotos-xap1/t1.0-9/7611_10203248543907827_8469953566510950712_n.jpg

salami
May 31st, 2014, 07:11 PM
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.

FBJ
June 1st, 2014, 10:56 AM
^^^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!

FBJ
June 1st, 2014, 11:00 AM
https://scontent-a-lax.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10421168_10203693851404375_5968640926213841100_n.j pg

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.

notbob
June 8th, 2014, 12:44 PM
Gonna try my hand at some beef dip sammies

http://i1107.photobucket.com/albums/h395/bob8880/20140608_123631.jpg

http://i1107.photobucket.com/albums/h395/bob8880/20140608_123643.jpg

notbob
June 8th, 2014, 01:04 PM
Gonna smoke the veggies for an hour before i add some beef broth. Its supposed to be more flavorful that way.

http://i1107.photobucket.com/albums/h395/bob8880/20140608_125951.jpg

notbob
June 8th, 2014, 02:52 PM
Hour and a half and we are at 130 degrees time to rest it so i can slice it on the deli slicer

http://i1107.photobucket.com/albums/h395/bob8880/20140608_144356.jpg

notbob
June 8th, 2014, 06:03 PM
http://i1107.photobucket.com/albums/h395/bob8880/b067a64a-fb66-4481-91d1-ab4a2db5242c.jpg

BeerMan
June 8th, 2014, 10:23 PM
looks great, notbob!

is there a way you can double deck with the drip pan right over the coals and the meat above it?

notbob
June 9th, 2014, 07:32 AM
looks great, notbob!

is there a way you can double deck with the drip pan right over the coals and the meat above it?

Edit: Ahh i see what you mean. I dont know if i have the vertical space for that. i might be able to make a rig similar to FBJ. For now the drip pan has to go next to the coals

Mulletsave30
June 9th, 2014, 12:06 PM
I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.

Mulletsave30
June 9th, 2014, 12:09 PM
PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.

nosoupforyou
June 9th, 2014, 12:16 PM
I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.

cut it in half and cook one part longer?

notbob
June 9th, 2014, 12:17 PM
PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.

I use two rows side by side with one row on top. I put about six briquettes on the side burner of the gas grill to get em started then use them to get the snake goin. This gives me pretty consistent 225 with the top vent wide open and the bottom usually about half open.

Do you use a water pan or fire bricks? If so do you heat it up first?

what are you usin for a temp guage? I use a maverick

it could be you arent using enough hot coals to get her started.

Mulletsave30
June 9th, 2014, 01:23 PM
I don't have a gas side burner so I place about a handful of coal in the chimney to get them going. I place them on the first coals of the snake w/wood on top of those in two separate areas for the early cook. I heat the grill for a bout 10 minutes after that before placing the meat on. I do use a water pan and have tried hot water to start things off with a bit more steam vs. just cold water. Right now, I'm only relying on the grills gauge which I know isn't sufficient and I'm going to get an external one soon. I use our meat thermometer to gauge the target heat I'm looking for. I try to keep the top vent at least 3/4 shut if not more to keep the smoke from escaping. The bottom dampers is where I adjust the heat. I check on my temp every 15 minutes or so and leave the lid closed as much as possible.

Mulletsave30
June 9th, 2014, 01:25 PM
cut it in half and cook one part longer?

Yeah, I thought of that since I do our steaks with hers going on about 5 minutes before I put mine on. I'm not a fan of cutting up a nice hunk of tri prior to grilling for some reason. But I'll probably give it a whirl one of these days.

notbob
June 9th, 2014, 01:31 PM
I don't have a gas side burner so I place about a handful of coal in the chimney to get them going. I place them on the first coals of the snake w/wood on top of those in two separate areas for the early cook. I heat the grill for a bout 10 minutes after that before placing the meat on. I do use a water pan and have tried hot water to start things off with a bit more steam vs. just cold water. Right now, I'm only relying on the grills gauge which I know isn't sufficient and I'm going to get an external one soon. I use our meat thermometer to gauge the target heat I'm looking for. I try to keep the top vent at least 3/4 shut if not more to keep the smoke from escaping. The bottom dampers is where I adjust the heat. I check on my temp every 15 minutes or so and leave the lid closed as much as possible.

I would definitely get a new therm before trying anything else

Creeping Death
June 9th, 2014, 04:29 PM
So thanks to this thread, and a few other people prodding me along, what do you guys think about this smoker?

Amazon.com : Landmann USA 3895GWLA Smoky Mountain Vertical Gas Smoker, 38-Inch : Patio, Lawn & Garden (http://www.amazon.com/Landmann-3895GWLA-Mountain-Vertical-38-Inch/dp/B00556XVNM)

I was looking at a BGE XL this weekend, but by the time I get everything I would want with it, it would be close to $2000, which seems like alot to spend on a BBQ. Any thoughts?

BeerMan
June 9th, 2014, 09:11 PM
definitely get a WSM. it's the bomb for a lot of bbq enthusiastists.

BeerMan
June 9th, 2014, 09:12 PM
Mulletsave, what kind of a smoker do you have again?

FBJ
June 9th, 2014, 09:36 PM
I was looking at a BGE XL this weekend, but by the time I get everything I would want with it, it would be close to $2000, which seems like alot to spend on a BBQ. Any thoughts?

It would be the last barbecue you'll ever buy.

Mulletsave30
June 10th, 2014, 08:44 AM
Mulletsave, what kind of a smoker do you have again?

Just a Weber 22" kettle. No bells or whistles.

santiclaws
June 10th, 2014, 06:14 PM
Yeah, I thought of that since I do our steaks with hers going on about 5 minutes before I put mine on. I'm not a fan of cutting up a nice hunk of tri prior to grilling for some reason. But I'll probably give it a whirl one of these days.
The better long-term solution is to train the wife properly. My wife used to like well-done. I showed her the error of her ways and she's a medium rare girl now.

Birdman
June 10th, 2014, 06:39 PM
The better long-term solution is to train the wife properly. My wife used to like well-done. I showed her the error of her ways and she's a medium rare girl now.

I wish. After 15 years, my wife (And mother) require me to pretty much burn everything so that they aren't grossed out.

I still prefer my meat mooing.

FBJ
June 15th, 2014, 04:30 PM
I wish. After 15 years, my wife (And mother) require me to pretty much burn everything so that they aren't grossed out.

I still prefer my meat mooing.


If you don't already have one, get a super-accurate instant-read thermometer like a Thermapen. Since I've gotten one, my wife and daughter have changed their ways. They used to demand that the meat "look cooked." Now, they've come to appreciate properly-cooked meats without worry of food-borne illness.

FBJ
June 15th, 2014, 04:31 PM
Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

notbob
June 15th, 2014, 04:58 PM
Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

Did you inject em?

KickEm
June 16th, 2014, 07:44 AM
Father's Day Wing-Fest is on at the house here, shortly.

I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.

Pictures please!

FBJ
June 16th, 2014, 11:24 AM
Well, they were tasty, but not as flavorful as they were when I simply coated them in dry rub the last time.

That and the 'cue ran away a bit. I had the pit set up for 310 running the BBQ Guru to maintain the temp. I walked away for a bit and the dial in the dome said 380, while the BBQ Guru computer said only 295. I recently replaced my pit temperature probe, so I thought that might have been the problem (an incorrectly calibrated probe). The old probe had always shown within 10 degrees of the dome temp gauge. I stuck my Thermapen into the vent and got a dome temp within about 5 degrees of what the round dial was showing. Anyhow...they got done way quicker than I thought they would.

I checked the calibration on the new probe and it was within 2 degrees of the thermapen in a pot of boiling water.

Oh well...not gonna trust it for long cooks until I get it worked out.

notbob
June 21st, 2014, 03:41 PM
Brined some salmon filets for a few hours then hot smoked em.

http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20140621_151947.jpg

BeerMan
June 22nd, 2014, 03:10 PM
how did they turn out?

notbob
June 22nd, 2014, 03:34 PM
how did they turn out?

Not bad. It was my first attempt at cooking em this way. The one on the left had a little brown sugar, middle was bbq sauce and the right was plain

BeerMan
June 27th, 2014, 07:31 PM
anyone able to grab some meat at a bargain price at Ralph's this week? I landed an 8+ pound of pork shoulder for less than $1/lb.

https://scontent-b-lax.xx.fbcdn.net/hphotos-xfp1/t1.0-9/10414436_10203460134277454_5952127725732988116_n.j pg

BeerMan
June 30th, 2014, 09:20 PM
the Ralph's right by me had flat cut briskets on the shelves today. annnnd they're gone. better check your Ralph's!

BeerMan
July 4th, 2014, 10:44 AM
here's your helpful guide to smoking meat, in case you have a brain fart at which temp your meat should be done.https://scontent-a-lax.xx.fbcdn.net/hphotos-xap1/t1.0-9/10487287_906876126006118_3113896732628816889_n.jpg

however, a few things are left off such as pork loin, which should be taken out at 145 degrees and let sit. any others?

BeerMan
July 5th, 2014, 02:24 PM
anyone want a smoker the size of a steam locomotive?
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/10407250_783284465025285_9088864289702419591_n.jpg

BeerMan
July 5th, 2014, 02:30 PM
so, what have you been smoking up for the holiday weekend?

I did a couple of brisket flat-cuts 3 lbs using evoo, s/p and garlic powder rub, and smoked with pecan wood.

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/10464181_10203519091631351_797022740341216968_n.jp g
https://scontent-b-lax.xx.fbcdn.net/hphotos-xap1/t1.0-9/10516590_10203520842875131_2436434168392915163_n.j pg

it was a fantastic hit at the 4th of July party last night.

salami
July 5th, 2014, 08:22 PM
That is a fine smoke ring right there.

jccawdrey
July 6th, 2014, 08:54 AM
Got 4 huge thigh/drumstick pieces and 8 big thighs at Albertson's in Diamond Bar last Thurs. Marinated 2 of the thigh/drumstick and 4 of the thighs in buttermilk for 24 hours, the rubbed them with a mixture of garlic salt, Spike, onion powder and red chili flakes. BBQ them last night and they were outstanding. Buttermilk makes them stay real juicy

nosoupforyou
July 6th, 2014, 01:10 PM
205 is too high for pulled pork - I think it gets too dried out by that temp.

BeerMan
July 6th, 2014, 07:15 PM
205 is too high for pulled pork - I think it gets too dried out by that temp.

if drying out the meat is your concern, consider wrapping in foil when it stalls, with a few drops of liquid (apple juice, bourbon, wine, what have you) and ride it til either temp target. most people do it, others don't. however, wrapping helps bring the temp to the target sooner.

BeerMan
July 23rd, 2014, 07:11 PM
Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

it is now on my Amazon wish list. the wench better take notice.

WingHater
July 23rd, 2014, 10:22 PM
Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

it is now on my Amazon wish list. the wench better take notice.


But soon I am not going to be able to find covers for my fireplace.

notbob
August 13th, 2014, 10:49 AM
I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

DRGinLBC
August 13th, 2014, 10:51 AM
I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

I'd be interested in this as well. I've only done pork ribs in the past.

notbob
August 13th, 2014, 10:59 AM
I'd be interested in this as well. I've only done pork ribs in the past.

Im gonna go with the same cooking method as pork ribs just give em more time in the foil. My standard beef rub is too spicy and peppery tho

salami
August 13th, 2014, 01:30 PM
I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

Big Bad Beef Rub Recipe (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html)

notbob
August 13th, 2014, 01:47 PM
Big Bad Beef Rub Recipe (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html)

Haha thats the rub i was talkin about, thx tho

Have you tried his Mrs Oleary's cow crust?

salami
August 13th, 2014, 03:00 PM
Haha thats the rub i was talkin about, thx tho

Have you tried his Mrs Oleary's cow crust?

I have not.

BeerMan
September 2nd, 2014, 09:29 PM
so, what did you all cook up this weekend?

I did the brisket flat-cut:
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10639713_10203949097701234_7774068810174123429_n.j pg?oh=5a1ecdd6ce0a2b1ab4e4e93b8df2a11b&oe=547E0552&__gda__=1415233581_2b2ddf4415c5ddb128fd5041f67f65a b

then the pork shoulder:
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/13622_10203957037819732_1046166417970149304_n.jpg? oh=c07a87def6ac4a4990242c148749514b&oe=54721C43&__gda__=1415370878_5b5057c6d376df5619e9deac8ba94f5 9
https://scontent-b-sjc.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10561661_10203957037499724_4975722834267686690_n.j pg?oh=6f21b1316bddac4eeed6e26c0b701270&oe=5463DAA3

leftwngr
October 19th, 2014, 03:49 PM
I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

Salt
Pepper

Let the beef do the talking. Get a good grade of beef and let the smoker do its thing

BeerMan
December 6th, 2014, 03:54 PM
merry Christmas to me!

https://scontent-a-dfw.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10424255_10204627516941291_3482365320263047203_n.j pg?oh=48960962dc9868a89db6bb554e0c970c&oe=5506D90A
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xaf1/v/t1.0-9/16120_10204627517861314_2332469229141170506_n.jpg? oh=91ae45578e3cd9aba46c1d5b9b7b0e45&oe=550A800E&__gda__=1427360112_bec702c11ae3afafc12707d0361ae34 b

it arrived the other day, then got assembled in less than an hour. or even less than 30 mins had I known where my c-wrench was right away. already seasoned and now doing the atomic buffalo turds.

notbob
December 6th, 2014, 04:02 PM
You were supposed to wait till christmas morning

BeerMan
December 6th, 2014, 04:31 PM
You were supposed to wait till christmas morning

where's the fun in that?

BeerMan
December 6th, 2014, 04:32 PM
ABTs getting their start.
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10478537_10204639040309368_8152495117616276127_n.j pg?oh=87a734c0633925e5359092d30ba9abdd&oe=5508BBB1&__gda__=1427388839_9a678bdd7c1822dafc544639fa1c8a8 1

WingHater
December 6th, 2014, 07:42 PM
Have the 22.5. Do the new models come with a grommet for your thermometer probe or did you customize that yourself?

BeerMan
December 7th, 2014, 07:55 PM
the newer models do. Weber really listens to the people. like, really.

notbob
December 12th, 2014, 09:39 AM
Have any of you guys used a faux cambro for meats that arent well done. I know it works great for shoulder, brisket and things like that, but it looks like am doing pork loin and tri tip for christmas day. I dont have enough room on my weber kettle for all of it so im probably going to do the loins first then the tri tips after which means im gonna need to keep the loins warm for 2 - 3 hours

BeerMan
December 13th, 2014, 12:49 AM
Have any of you guys used a faux cambro for meats that arent well done. I know it works great for shoulder, brisket and things like that, but it looks like am doing pork loin and tri tip for christmas day. I dont have enough room on my weber kettle for all of it so im probably going to do the loins first then the tri tips after which means im gonna need to keep the loins warm for 2 - 3 hours

I haven't done this yet, it will happen on Christmas Day as I need to keep the beercan chicken warm during an hour long drive to my wench's family in Landscatter.

I heard that this method works: tightly wrap meat in foil, then wrap in a towel or two, then place it in a cooler just big enough for all that. keep the cooler shut until it is time to serve it. otoh, that method may backfire.

rinkrat
December 16th, 2014, 11:35 AM
My Traeger decided to stop heating and now I have to fix it. Been too lazy so it's out of commission for now.

notbob
December 16th, 2014, 11:37 AM
you should grab a weber kettle for back up. Only $79 - $99 if you go with the cheap model

BeerMan
December 28th, 2014, 10:27 PM
hope your Christmas was great. here's my chicken in the WSM. it was nice and juicy!

https://scontent-a-lax.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10801944_10204795551662054_3202578359085936070_n.j pg?oh=785bd75daf4de604b3623c8ae4ddbff0&oe=552B5891

BeerMan
December 31st, 2014, 11:14 PM
https://scontent-a-lax.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10885231_10204824461144773_7088807198628935735_n.j pg?oh=70dc34f3e5b390d3fbcea3c98f8b2f36&oe=553564C7
lamb loin steaks marinated in red win, brown sugar, thyme, rosemary, basil, garlic. smoked with cherry wood to 125? over rootbeer in water pan, then seared over hot coals. juicy.

BeerMan
January 3rd, 2015, 10:11 PM
https://scontent-b-lax.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10885545_10204861420308729_6595791807791655861_n.j pg?oh=bbb9f0e8dd37514b92ef7f2643b72d32&oe=55242DA9
yellowtail steaks wetted with evoo, seasoned with smoked salt and pepper supreme, then smoked on alder plank over pecan wood until IT hits 115.

best damn fish (any) that I ever done.

rinkrat
January 4th, 2015, 01:07 PM
Traeger is sending some fuses so I can figure out what is blowing them up. Miss my smoker :cry:

notbob
January 4th, 2015, 03:38 PM
Brined a pork loin over night in apple cider, brown sugar, garlic, thyme, salt and pepper.

Rubbed her down with good ol memphis dust and then threw on the smoker for a couple of hours. Pulled it at an iternal temp of 140 and let it rest.

http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20150104_133829.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20150104_142046.jpg

BeerMan
January 4th, 2015, 08:58 PM
nicely done, notjuan

doncha hate it when that pinhole from the probe shows up in the meat?

notbob
January 4th, 2015, 09:21 PM
nicely done, notjuan

doncha hate it when that pinhole from the probe shows up in the meat?
Haha yeah but at least i know i got the center

notbob
January 6th, 2015, 07:41 PM
So i think pork loin is my new favorite.

I took a couple of leftover slices and threw em on a kaiser roll with just a touch of bbq sauce. One of the best sandwiches i have ever had

http://i1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20150106_182926.jpg

BeerMan
January 7th, 2015, 08:07 PM
I do the same with tri tips.

notbob
January 7th, 2015, 09:12 PM
I do the same with tri tips.

I never have leftovers with tri tip

BeerMan
January 7th, 2015, 10:13 PM
but it's true what they say, the next day's leftovers are better. you've been missing out!

notbob
January 18th, 2015, 07:13 PM
I got some quality lump. Cant seem to embed the video

http://vid1107.photobucket.com/albums/h395/bob8880/Mobile%20Uploads/20150118_162837.mp4

BeerMan
January 18th, 2015, 08:49 PM
Royal Oak?

notbob
January 18th, 2015, 09:07 PM
Royal Oak?

Lol no. Its some crap my grandmother gave me. Wouldnt surprise me if its pre civil war

BeerMan
January 18th, 2015, 10:05 PM
I brought Big Bertha out from a temporary hiatus to do a pork loin. I used creole seasoning and coarse ground black pepper as a rub, smoked it with peach wood then reverse seared. I have not seen anyone do a reverse sear on a pork loin so I gave that a try. it turned out good.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10426322_10205029477550055_6310809677167433295_n.j pg?oh=e8f0e499499a4757cd0dd54b8fd19e63&oe=55330DB4&__gda__=1432630987_52934758d8659ab730fff0a37ea12b7 8

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xaf1/v/t1.0-9/10917099_10205029477310049_1113097811768554724_n.j pg?oh=81427e38058c02fd274967dcf58cf530&oe=552346D6&__gda__=1432407394_0b9af24ba6e369ede2cfbfaa834759b 5

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10933757_10205031495360499_4582810121099511864_n.j pg?oh=4cbae46cb284572f6cf04ceb4ca1a20b&oe=555DD62E&__gda__=1432335483_da4a36b19242951316c74f65b71bf7e 6

!Kings!
January 18th, 2015, 11:32 PM
nice!

BeerMan
March 2nd, 2015, 06:19 PM
hope y'all had a nice weekend. here's me getting R2-BQ started out near Running Springs Saturday afternoon.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10993489_10205328173777274_7842309356810129389_n.j pg?oh=6cead3aefc1e4bdfd74c5a9f0132da5e&oe=557FA72A&__gda__=1433954431_88f9ca20c9e257b0ac97277374196a4 b

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10675768_10205336413543263_2258240559601384922_n.j pg?oh=f4fbe88be2052e97dc860a72f521e1db&oe=55819267&__gda__=1435544882_77bd9d06f5f996cf89b5066c6609272 1

notbob
March 2nd, 2015, 06:36 PM
bigfoot sighting!

jccawdrey
March 4th, 2015, 05:32 PM
Joe Jost's in L.B. great tee shirt and the best pickled eggs ever

BeerMan
March 13th, 2015, 06:52 PM
Backyard BBQ 'Emissions' Targeted In EPA Project (http://nation.foxnews.com/2015/03/13/backyard-bbq-emissions-targeted-epa-project)
over my dead body!

BeerMan
March 17th, 2015, 07:36 PM
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/1932209_10205453545031477_2828473957046996625_n.jp g?oh=76aed53b58ac9d6a9fdd8e7f8810433d&oe=55B145D3&__gda__=1437584874_987367b626f6326ab97ca24fbac1312 1

lamb loins in the smoker for shepherd's pie later.
happy St. Paddy's Day!

jccawdrey
March 29th, 2015, 12:10 PM
Made a Pork pot roast yesterday while watching that mess of a game. The pork pot was great, the game sucked
One 3-4 lbs pork shoulder roast, fat trimmed (but not too much) at room temp
Kosher salt and fresh ground pepper, all purpose flour for dusting the roast
2 tlbs olive oil, 1/4 cup of cider vinegar, 5 shallots cut into large pieces (I used white onions instead)
4 stalks of celery and 3 carrots chopped, 3 big parsnips (I used potatoes) chopped
8 garlic cloves smashed and 2 cups of chicken stock, I used 3 due to a 4+ lb roast
and the big secret, a good Kentucky bourbon, I used Jim Beam Black.
It calls for a generous splash, but I use a LITTLE more...

Preheat the oven to 300 degs, and season the roast with plenty of the salt and pepper, then dust the roast with the flour.
In a Dutch oven on med-high sear the roast in the olive oil on all sides, about 4 mins per side
Take the meat out of the Dutch oven to a plate temporarily.
In the oven, stir in the vinegar, garlic and the veggies. Put the meat back in on top of the veggie mix
Pour the chicken stock and the bourbon AROUND the outside of the meat, cover and roast for two hours.
I still have plenty after we both had seconds, and I will have this again. Enjoy

notbob
March 29th, 2015, 03:09 PM
Made a Pork pot roast yesterday while watching that mess of a game. The pork pot was great, the game sucked
One 3-4 lbs pork shoulder roast, fat trimmed (but not too much) at room temp
Kosher salt and fresh ground pepper, all purpose flour for dusting the roast
2 tlbs olive oil, 1/4 cup of cider vinegar, 5 shallots cut into large pieces (I used white onions instead)
4 stalks of celery and 3 carrots chopped, 3 big parsnips (I used potatoes) chopped
8 garlic cloves smashed and 2 cups of chicken stock, I used 3 due to a 4+ lb roast
and the big secret, a good Kentucky bourbon, I used Jim Beam Black.
It calls for a generous splash, but I use a LITTLE more...

Preheat the oven to 300 degs, and season the roast with plenty of the salt and pepper, then dust the roast with the flour.
In a Dutch oven on med-high sear the roast in the olive oil on all sides, about 4 mins per side
Take the meat out of the Dutch oven to a plate temporarily.
In the oven, stir in the vinegar, garlic and the veggies. Put the meat back in on top of the veggie mix
Pour the chicken stock and the bourbon AROUND the outside of the meat, cover and roast for two hours.
I still have plenty after we both had seconds, and I will have this again. Enjoy

Whrn does the bbq come into play?

Big Red
April 3rd, 2015, 11:31 AM
Hey guys, I want to buy my parents a new grill sometime in the next few months (probably in June). Do you have any recommendations? I want to get them a liquid propane grill with at least one side burner. I've heard great things about Webers but am open to any suggestions that you may have. I'd like to keep it under $500, but I'm willing to spend more if necessary.

Also, if there are any grills that easily convert between natural gas and LP, that'd be great too.

notbob
April 3rd, 2015, 12:36 PM
I will second the Weber recommendation. Kenmore is also a good brand.

It looks like Weber no longer supports conversion to natural gas, but im sure you can get a third party conversion kit. The last grill i bought came with a kit which was just different nozzles that feed the burners and you take the regulator off.

http://help.weber.com/faqs/5/can-i-convert-my-grill-to-run-on-a-different-fuel-type

This looks like a good buy http://www.sears.com/kenmore-4-burner-all-stainless-steel-gas-grill/p-07133492000P?prdNo=1&blockNo=1&blockType=G1

I'm a fan of the big fat stainless steel cooking grate. You dont have to worry about a porcelain coating getting chipped

WingHater
April 3rd, 2015, 01:31 PM
I love my Weber S-670 but that is probably a little more than you want to spend.

Big Red
April 3rd, 2015, 01:42 PM
I love my Weber S-670 but that is probably a little more than you want to spend.

haha just looked that up. $2,500 is a bit much for me. What about this grill? If it's really worth it, I'd be willing to spend $700 http://www.lowes.com/pd_277024-505-6511001_1z0wekx+1z13z6w__?productId=3318328&Ns=p_product_price|0&pl=1&currentURL=%3FNs%3Dp_product_price%7C0%26page%3D1&facetInfo=Weber

notbob
April 3rd, 2015, 02:04 PM
haha just looked that up. $2,500 is a bit much for me. What about this grill? If it's really worth it, I'd be willing to spend $700 http://www.lowes.com/pd_277024-505-6511001_1z0wekx+1z13z6w__?productId=3318328&Ns=p_product_price|0&pl=1?tURL=%3FNs%3Dp_product_price%7C0%26page%3D1&facetInfo=Weber

I know Webers arent cheap but that seems a bit pricey for what you get.

WingHater
April 3rd, 2015, 04:03 PM
haha just looked that up. $2,500 is a bit much for me. What about this grill? If it's really worth it, I'd be willing to spend $700 http://www.lowes.com/pd_277024-505-6511001_1z0wekx+1z13z6w__?productId=3318328&Ns=p_product_price|0&pl=1?tURL=%3FNs%3Dp_product_price%7C0%26page%3D1&facetInfo=Weber


There are other good grills out there. I've just always owned Weber. Don't know your parents, but I doubt they will use it more nights than not. I go weeks in the summer never cooking indoors. I'm a cheap bastard when it comes to running the A/C when the oven and stove are on. If you get the one in your link, just be advised it doesn't have a side burner like you said you wanted. They do come in handy. I have many Kenmore appliances and if they make their BBQ's like the rest, you shouldn't have a problem and they are definitely more reasonably priced.

!Kings!
April 3rd, 2015, 09:37 PM
Weber.. you can spend a lot more and get a lot less. There customer service is great as well, although you will probably never need it.

Hipcheck
April 4th, 2015, 08:39 AM
Personally I think the side grill is useless, I have one and rarely use it. I would try to find a model that has an inset built in drawer for wood chips.

notbob
April 4th, 2015, 09:00 AM
Personally I think the side grill is useless, I have one and rarely use it. I would try to find a model that has an inset built in drawer for wood chips.

I used to feel the same way. Most of the time they are built so close the the side wall of the grill itself you cant get more than a medium size pan on there. Now i use my side burner as a charcoal starter and it works great.

Hipcheck
April 4th, 2015, 09:08 AM
I used to feel the same way. Most of the time they are built so close the the side wall of the grill itself you cant get more than a medium size pan on there. Now i use my side burner as a charcoal starter and it works great.

LOL...thats honestly probably the best use for it. I suppose as well I should use mine to get the wood chunks smoking ahead of time and add them accordingly.