The BBQ/Smokers/Smoked Meats Thread...

[notbob]

So Food4less has pork shoulder for $1.50lb and i was thinking of spending sunday smoking it. Does anyone have any recipes or suggestions?

[nosoupforyou]

post rub: keep it on the smoker until you get to about 190-195 internal temp.

I usually keep the temperature of the smoker around 225 or so. takes about 10 hours for me.

youtube has a lot of videos, as well.

[KickEm]

Inject it with whatever you like. I like Jim Beam with butter and garlic. Keep a spray bottle of apple juice handy to keep it moist and to form a nice sweet crust. Be careful to not oversmoke it (believe it or not).

[notbob]

So i finally found the website i used last time i smoked ribs. Its a really great website with a ton of info on grilling almost everything.

BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers (http://amazingribs.com/)

[nosoupforyou]

oversmoke it - do you mean until it is dry? I've never heard of too much smoke...

[shadowalk]

So i finally found the website i used last time i smoked ribs. Its a really great website with a ton of info on grilling almost everything.

BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers (http://amazingribs.com/)

Meathead is the Man. And yes, you can "over smoke". I add wood chips at the start, and then every hour-hour fifteen for the first 4 hours. Make sure your water dish does not dry up. Good luck and please post pics.

[nosoupforyou]

I don't think I've ever oversmoked something with hickory or cherry, even after 10+ hours. I guess I could understand it with Mesquite - I really dislike that taste.

[x-wingcamewest]

I like fruit wood, or, if I can find it, grape vines. 2 inch or better in diameter on the grape vines.

I don't know if it is still in print, it used to be available at BBQ Galore. the cookin' cajun' water smoker cook book.

seems to be available at amazon. Amazon.com: Cook'n Ca'jun water smoker cookbook: Recipes for the water smoker & grill: Sondra Hester: Books (http://www.amazon.com/Cookn-Cajun-water-smoker-cookbook/dp/B0006EFGWW/ref=sr_1_10?s=books&ie=UTF8&qid=1335720711&sr=1-10)

[notbob]

Almost there

[daxx]

What sucks is that I can't smoke at my apartment.
No cigars
No weed
No pork

That's Pasadena for ya

Good luck to you and your wonderfully smoked chunks of pig

[nosoupforyou]

give it a whirly in a crock pot with liquid smoke.

[BeerMan]

Almost there

nice tire tread marks. you sure it's not a roadkill? ;)

[notbob]

nice tire tread marks. you sure it's not a roadkill? ;)

You got me. The store was out of the pork shoulder so i had to find my own. Do you know how hard it is to find a pig (the food kind) wandering the streets in LA.

[x-wingcamewest]

You got me. The store was out of the pork shoulder so i had to find my own. Do you know how hard it is to find a pig (the food kind) wandering the streets in LA.

any meat market in China Town. I used to do deep pit pig roasts for biker runs, had no trouble getting shoulders and or butts there.

[x-wingcamewest]

What sucks is that I can't smoke at my apartment.
No cigars
No weed
No pork

That's Pasadena for ya

Good luck to you and your wonderfully smoked chunks of pig

The Peoples Republic of Pasadena. nuff said.

[nosoupforyou]

beef palace has awesome pork shoulder. yum.

[BeerMan]

Howard's on Duarte and San Gabriel in SG has a great selection of cuts.

[!Kings!]

The day before the meal, trim all of the excess fat that is thicker than 1/4 in., rub shoulder with olive oil liberally, and then apply you favorite BBQ dry rub, for pork you are better off with "sweeter" Kansas City or Memphis style rubs in my humble opinion. Depending on your smoker, the rest is all variable. The meat will only absorb the smoke for the first few hours or so, so keeping the smoker smoking after that is not necessary. The most important thing is a stable temp for the long burn, between 225-250 deg. It is very hard to over cook a pork shoulder if you keep the temps steady and low. Spraying or basting with a 50/50 mix of olive oil and apple juice is fine if you only do it once or twice over 8-10 hrs, "cuz if your lookin, your not cookin", and your temps will suffer...Happy smokin'!

[BeerMan]

Howard's on Duarte and San Gabriel in SG has a great selection of cuts.

Howie's Ranch Market. my bad.

[BeerMan]

here is the smoker that I am upgrading from an old air compressor tank turned into backyard fireplace.

btw, 15+ years of weather element = rust. unfortunately, there's no sand blaster at work, so an excessive sanding job using 40 grit will do fine.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/481025_3989708494551_825323561_n.jpghttps://sphotos-b.xx.fbcdn.net/hphotos-ash4/313913_3989708894561_1187226790_n.jpghttps://sphotos-b.xx.fbcdn.net/hphotos-ash4/603460_3989708774558_55948827_n.jpg

stay tuned. there still is more work needing to be done.

[Chateau Bow Wow]

here is the smoker that I am upgrading from an old air compressor tank turned into backyard fireplace.

btw, 15+ years of weather element = rust. unfortunately, there's no sand blaster at work, so an excessive sanding job using 40 grit will do fine.



stay tuned. there still is more work needing to be done.

Any progress?

[BeerMan]

just slowly getting there.

[jccawdrey]

Meathead is the Man. And yes, you can "over smoke". I add wood chips at the start, and then every hour-hour fifteen for the first 4 hours. Make sure your water dish does not dry up. Good luck and please post pics. I soak my mesquite chips in bourbon than use them in the smoker. Add's a great flavor and I make sure the bourbon is O.K. before I use it...

[BeerMan]

custom smoker update.......

trial run #1
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/535777_10200110419816686_1695273179_n.jpg
a small bundle of charcoal was used. in an hour with all vents opened at the bottom and the top and doors latched shut, the surface was hot to the touch. as I have not bought a temp gauge yet, I placed the oven thermometer on the top rack, and after 30 minutes the temp read 250.

I plan to switch to lump coals and run another test to determine the right amount at the right tempurature before actually using the smoker for good.

[notbob]

custom smoker update.......

trial run #1
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/535777_10200110419816686_1695273179_n.jpg
a small bundle of charcoal was used. in an hour with all vents opened at the bottom and the top and doors latched shut, the surface was hot to the touch. as I have not bought a temp gauge yet, I placed the oven thermometer on the top rack, and after 30 minutes the temp read 250.

I plan to switch to lump coals and run another test to determine the right amount at the right tempurature before actually using the smoker for good.

A thing of beauty Beerman! I think you have found a second job.

[nosoupforyou]

would it make sense to put a metal bowl of water above the charcoal to deflect the heat?

[BeerMan]

would it make sense to put a metal bowl of water above the charcoal to deflect the heat?

or a tray of water. question is, how big should either be? this smoker is 22 inches in diameter.

[nosoupforyou]

as long as it is big enough to deflect heat to the sides, I think it would be fine

[WingHater]

I have the 22.5 weber smoker and I put water in it everytime.

Actually, it looks close to it. Great job.

[BeerMan]

so, a 20 in dia. pan?

[SuxBeingU]

I just got a smoker for my B day and have been toying with the idea of using a water apple juice mixture in the water tray. Does this make sense ? has anyone done this ?

[BeerMan]

I just got a smoker for my B day and have been toying with the idea of using a water apple juice mixture in the water tray. Does this make sense ? has anyone done this ?

I have heard that it works.

what kind of a smoker did you get?

[nosoupforyou]

I've done it, not sure if it made any difference.

[BeerMan]

anyone know of a good smokers' forum or two for more helpful tips?

[SuxBeingU]

I have heard that it works.

what kind of a smoker did you get?

a 30 inch electric. Kind of an mid range starter just to see if I like it. I grill a lot so this should be a nice compliment when I have the time for better quality meat.

[BeerMan]

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/481372_10200268915658983_1715690737_n.jpg

a couple of things added to the top.

re: the water pan, I have read that adding anything else other than just water does not make any difference.

[Chateau Bow Wow]

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/481372_10200268915658983_1715690737_n.jpg

a couple of things added to the top.

re: the water pan, I have read that adding anything else other than just water does not make any difference.

In my experience with chamber smokers, adding liquid to the water pan doesn't make a difference in the final product. No need to add a water pan all that will do is burn more fuel heating up the water. But definetly add a heat deflector(I use a pizza pan or a dry water pan) about 2 inches less in diameter than your cooking chamber. Are you using the Maverick for meat and pit temp? Your pit thermometer seems a bit higher than the actual grate, do you find that if it reads 250, the actual cook temp of the grate is lower, say 225?

[BeerMan]

What To Put In The Water Pan And How To Clean It (http://amazingribs.com/tips_and_technique/what_goes_in_the_water_pan.html)

this site has several different infos for certain smokers like a bullet like mine and an offset.

[!Kings!]

Did two Butts last Sunday for a party,,AmazingRibs.com is the place, use the Memphisdust and try the sauce recipes too,..

[Chateau Bow Wow]

What To Put In The Water Pan And How To Clean It (http://amazingribs.com/tips_and_technique/what_goes_in_the_water_pan.html)

this site has several different infos for certain smokers like a bullet like mine and an offset.

Love Meatheads site, full of valuable information, I've used his turkey brine recipe for the past 4 years! I agree with several of his points in the link, but I know that the same final product can be achieved without a filled water pan(less prep time, less fuel burned, less cook time, less clean up.) Just trying to save you time.

[BeerMan]

Love Meatheads site, full of valuable information, I've used his turkey recipe for the past 4 years! I agree with several of his points in the link, but I know that the same final product can be achieved without a filled water pan(less prep time, less fuel burned, less cook time, less clean up.) Just trying to save you time.

if I wanted, I could just throw the meat on the lower rack and make a quick bbq job out of it.

[BeerMan]

damn, that 3 lb pork butt took 10 hours. 250 degrees give or take a few just wasn't helping. the meat hit 190 anyway.

and it's DAMN TASTY GOOD!!!

[notbob]

Did you use the texas crutch?

[BeerMan]

Did you use the texas crutch?

that I did after 7 hours. even cranked up the heat to 300 but I ran out of coals too soon. :(

[Hipcheck]

It took longer to cook that cut of the meat than it took to shoot down the death star. Loved the pics thought!

[BeerMan]

It took longer to cook that cut of the meat than it took to shoot down the death star. Loved the pics thought!

well, someone could have told me that!

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/1869_10200310220731584_76591429_n.jpg
in the middle of smoking that stubborn piece of pork butt yesterday.

[BeerMan]

https://sphotos-b.xx.fbcdn.net/hphotos-snc6/263776_10200380064037623_1539930410_n.jpg
babyback babyback babyback babyback babyback babyback babyback babyback babyback babyback babyback rrrrrrrriiiiiibsssssss!

[BeerMan]

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/603727_10200524160359941_473839437_n.jpg
pecan smoked lobster tails and asparagus seasoned with peppered bacon salt.

contrary to nightmarish posts in the smoked meats forums online, these did not turn into rubber. 200 degrees for 3 hours over a water pan with asparagus added directly (on the rack from which the water pan was removed) for 10 minutes.

we should change the title of this thread to "how to smoke stuff".

[roenick]

Before we make this a thread of "how to ..." I have to just give a "HELL YEAH" to pork butts! Man that is some mighty fine eating!!!!

[notbob]

Who needs to learn how to smoke stuff when we can just show up on your doorstep.

[DRGinLBC]

Highly suggest you guys try this finishing sauce if you are doing butts. I smoked a 5 1/2 lb butt last Saturday. Kept the temp at 240 for about 9 hours. Internal temp when pulled was around 195.

I put this sauce out and everyone was blown away. Even my own mother. I put it in a squeeze bottle that I purchased from Smart and Final. Shook it up and let it sit in the fridge overnight. Enjoy!

2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

[jccawdrey]

I like Jim Beam Me too. In fact, the more I like it, the better the shoulder is...listen to nosoupforyou. Felix knows what he is talking about

[salami]

I've had my Big Green Egg for 2 weeks now. So far, I've smoked pork shoulder, tri-tip, chicken legs, brisket, short ribs, and a whole turkey...all awesome. I'll be making a smoked turkey pot pie to this week's town potluck. The stock has been going all day and the house is rife with smoked turkey goodness. I've also done a couple of pizzas and last night, cornbread. It was expensive, but wow is it worth it.

[FBJ]

Hey, Salami!! Glad to hear you're happy with your BGE!!! What size did you go for?

I just ordered a BBQ Guru computer-controlled blower for mine. Should be here by the end of next week. I'll be trying it out with some smoked brisket.

http://www.countrystoveandpatio.com/wp-content/uploads/2012/12/big-green-egg-bbq-guru.png

It turns the whole process into a "set it and forget it" proposition. No more getting up four times overnight to check temperatures.

I still need to get a good pizza stone. My wife's been bugging me to try pizzas on it.

[FBJ]

custom smoker update.......

trial run #1
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/535777_10200110419816686_1695273179_n.jpg
a small bundle of charcoal was used. in an hour with all vents opened at the bottom and the top and doors latched shut, the surface was hot to the touch. as I have not bought a temp gauge yet, I placed the oven thermometer on the top rack, and after 30 minutes the temp read 250.

I plan to switch to lump coals and run another test to determine the right amount at the right tempurature before actually using the smoker for good.

Hey...that thing looks pretty sweet. Nice job! How well do those doors seal?

Any thought of powder-coating it?

[salami]

Hey, Salami!! Glad to hear you're happy with your BGE!!! What size did you go for?

I just ordered a BBQ Guru computer-controlled blower for mine. Should be here by the end of next week. I'll be trying it out with some smoked brisket.

http://www.countrystoveandpatio.com/wp-content/uploads/2012/12/big-green-egg-bbq-guru.png

It turns the whole process into a "set it and forget it" proposition. No more getting up four times overnight to check temperatures.

I still need to get a good pizza stone. My wife's been bugging me to try pizzas on it.

I went with the large, and it handled a 20 pound turkey like a pro. I bought the "Party-Q" controller along with it, it's a battery powered fan unit that kept it right at 225 for 12 hours. The white meat went into turkey pot pie tonight, and I'll be damned if it wasn't the best pot pie I've ever had.

It ended up being over $1800 with the plate setter, pizza stone, Party-Q, tiled table and the egg itself, but it's just amazing. It really is something special.

You'll love the computer, it feels like cheating, but it works so well!

[BeerMan]

Hey, Salami!! Glad to hear you're happy with your BGE!!! What size did you go for?

I just ordered a BBQ Guru computer-controlled blower for mine. Should be here by the end of next week. I'll be trying it out with some smoked brisket.

http://www.countrystoveandpatio.com/wp-content/uploads/2012/12/big-green-egg-bbq-guru.png

It turns the whole process into a "set it and forget it" proposition. No more getting up four times overnight to check temperatures.

I still need to get a good pizza stone. My wife's been bugging me to try pizzas on it.
the BBQ Guru is for the serious folks. I'm happy with my own setup.

http://www.sausagemaker.com/images/products/detail/49739.jpg

I've heard that the Boboli crust is the best thing to smoke pizzas on. gotta try it.


Hey...that thing looks pretty sweet. Nice job! How well do those doors seal?

Any thought of powder-coating it?

thanks. there is a bit of a gap on the hinge side of the doors. I've got some 1/8" flat bars from work and ready to tack them on, then the mild fluctuations in the temps should be remedied by then.

next, add the shelves on the left side.

the powdercoating can wait.

[roenick]

So a question or two about the BGE. You can smoke in that thing as well? And for a novice of the BGE what would the base start price for a small/medium size and set up? It appears the last question is answered, i.e. if it is worth it to present users.

[salami]

So a question or two about the BGE. You can smoke in that thing as well? And for a novice of the BGE what would the base start price for a small/medium size and set up? It appears the last question is answered, i.e. if it is worth it to present users.


yes yes yes!!!. It will consistently hold temperatures anywhere from 200 to 750 degrees. It is an amazing smoker, just as it is an amazing pizza oven. I can't believe they're not more popular. The small is pretty small; think habachi grill. The medium is really as small as you'd want to go, and it, just the egg, will be at least $500. Then you've got the "nest" (stand)($200), plate setter (stone that intercepts the direct heat of the coals, preventing burning)($100). And if you're going to go that far, you'll want to spend the extra couple hundred on the large. It's a lifetime investment and it's totally worth it in my opinion. I do a lot of cooking, and I've only turned my oven on once since I've owned it.

[Chateau Bow Wow]

So a question or two about the BGE. You can smoke in that thing as well? And for a novice of the BGE what would the base start price for a small/medium size and set up? It appears the last question is answered, i.e. if it is worth it to present users.

I would love to own a BGE, but its out of my price range for now. So I settled on a Chargriller Kamado, $300. Can pretty much do what the BGE can do for way less money. I ordered mine from Lowes, link (http://www.lowes.com/pd_131712-49769-6719_0__?productId=3609214&Ntt=chargriller&pl=1&currentURL=%3FNtt%3Dchargriller&facetInfo=), (ships to store for free.) I'd recommend you start with one if you aren't quit sure you want a ceramic style cooker or are in sticker shock of the BGE. Check out,Kamado Guru • View forum - Char-Griller AKORN Kamado / King Griller (http://www.kamadoguru.com/viewforum.php?f=22&sid=7d64677c4fdd44b9c68df05f44913b46), for videos, etc of the Kamado in action.

[FBJ]

Glad you like your kamado, but I haven't found a single kamado-style smoker/bbq that has had the fit, finish, or beefy build as the BGE. Wall thickness of the BGE is twice that of the Chargriller, which is one of the reasons I went with the big mama jamma. Believe me, I looked long and hard at other BGE-style units...

My XL BGE is the best thing I've ever cooked on, bar none.

[FBJ]

thanks. there is a bit of a gap on the hinge side of the doors. I've got some 1/8" flat bars from work and ready to tack them on, then the mild fluctuations in the temps should be remedied by then.

next, add the shelves on the left side.

the powdercoating can wait.

Have you thought of some gasket material to seal things up tight? Felt with some food-safe adhesive (though it might not stick to metal as it does to my ceramic grill)?

[FBJ]

yes yes yes!!!. It will consistently hold temperatures anywhere from 200 to 750 degrees. It is an amazing smoker, just as it is an amazing pizza oven. I can't believe they're not more popular. The small is pretty small; think habachi grill. The medium is really as small as you'd want to go, and it, just the egg, will be at least $500. Then you've got the "nest" (stand)($200), plate setter (stone that intercepts the direct heat of the coals, preventing burning)($100). And if you're going to go that far, you'll want to spend the extra couple hundred on the large. It's a lifetime investment and it's totally worth it in my opinion. I do a lot of cooking, and I've only turned my oven on once since I've owned it.

Basically, what he's saying, is that the BGE is like Barbie for men. Sure...buy the doll...but you'll wanna buy the shoes and the dresses and the hats and the dream houses and the Corvettes. THAT is where the money is made: accessories.

I will say that normally I'm very leery about that sort of way of doing things. But I have not had one POS accessory from BGE. All have been top-notch quality. And when I have had a problem (i.e. with a missing set of hardware or a snuffer lid I broke myself), they've had the replacements in my hands within two days. EXCELLENT CUSTOMER SERVICE goes a LONG way with me.

[BeerMan]

Have you thought of some gasket material to seal things up tight? Felt with some food-safe adhesive (though it might not stick to metal as it does to my ceramic grill)?

it might not, and with the heat on the surface, the adhesives can, and will, fail.

just looked up heat-resistent materials on the interwebs. silicone? rubber? seems the max temps it can withstand is 700F. hmmm. I don't see a reason to bring my smoker up that high or over.

I think the flat bars will do the job just fine. it is just the science of plugging the holes the right way.

[notbob]

it might not, and with the heat on the surface, the adhesives can, and will, fail.

just looked up heat-resistent materials on the interwebs. silicone? rubber? seems the max temps it can withstand is 700F. hmmm. I don't see a reason to bring my smoker up that high or over.

I think the flat bars will do the job just fine. it is just the science of plugging the holes the right way.

Thats what she said

[FBJ]

it might not, and with the heat on the surface, the adhesives can, and will, fail.

There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.

[salami]

There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.

http://www.permatex.com/images/stories/virtuemart/product/81878.jpg

[FBJ]

I don't believe that stuff is food-safe. Isn't that for automotive engines?

[!Kings!]

BGE is definitely the luxury model, but if your looking for a nice cheaper substitute, WSM is very competitive at much less dinero...

[DRGinLBC]

Have a pork shoulder smoking right now. Should be ready in time for the game. Woot.

[salami]

I don't believe that stuff is food-safe. Isn't that for automotive engines?

Details, schmetails.

[BeerMan]

Have a pork shoulder smoking right now. Should be ready in time for the game. Woot.

how long did that take?

[FBJ]

how long did that take?

Until it was done. :)

Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.

[salami]

Until it was done. :)

Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.


^^^^^^^^^^^^^^
This man knows his "Q".

[FBJ]

I've followed some good advice, is all. I'm not about to go reinventing the wheel.

On a long cook of pork shoulder, the only things that can really go wrong (aside from not cooking it long enough at that "magic temperature," which will result in disastrously tough meat) are: A) your fire goes out while you're snoozing, or B) the fire gets way too hot while you're snoozing. Both situations are recoverable, if you catch them soon enough. If A), it'll just take longer before you can eat the next day. If B), you might have some tough bark to contend with.

[BeerMan]

and they say that pork butt shoulders are more forgiving than others.

sidenote: try not to panic if the I.T. stalls at around 150 for too long. I've heard that it stayed as long as 6 hours. it's normal.

then when it hits 190, you can break out the bubbly.

[nosoupforyou]

i love you 190 degrees!

[Salty Dog]

In case some of you are looking for work:

BBQ Pitmaster (http://orangecounty.craigslist.org/fbh/3788445267.html)

[DRGinLBC]

Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.

[BeerMan]

Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.

at what temp? mine took TEN hours on the temp that fluctuated between 220 and 270 but that was at the beginning of my smoking endeavours.

[BeerMan]

There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.

I would have to play with which adhesives work best. think it's a good idea to get the powdercoating done before I do that? I think so.

[FBJ]

Probably, yeah.

[salami]

Not sure if I mentioned this, but I made pulled pork enchiladas (red sauce, flour tortillas) with roasted corn, black beans and salsa mixed in with the meat. Without question the best enchilada I've ever had.

[DRGinLBC]

at what temp? mine took TEN hours on the temp that fluctuated between 220 and 270 but that was at the beginning of my smoking endeavours.

240

[FBJ]

Not sure if I mentioned this, but I made pulled pork enchiladas (red sauce, flour tortillas) with roasted corn, black beans and salsa mixed in with the meat. Without question the best enchilada I've ever had.

Care to share the recipe for the red sauce?

[Alosha27]

Take a 5lb pork shoulder, put it in a slow cooker and set to low...
1.25 tablespoons mesquite flavored Liquid Smoke
1.5 tablespoons Hawaiian sea salt

1) Place Pork Shoulder in slow cooker.
2) Stand it up so that the shoulder-bone can be seen coming out the top.
3) Pour the liquid smoke down the sides (I use latex gloves and rub the liquid smoke into the surface of the shoulder).
4) Rub with salt.
5) Cook on low for about 16 hours.
6) The juices/fat will rise to about 3/4 full at approximately the 10 hour mark (or sooner depending on how fatty your cut is).
7) At about 12 hours, you should be able to pry the shoulder bone out (with tongs or pliers).
8) Try to push the exposed meat into the juices, so they don't overcook.

Serve over steamed Thai Jasmine rice...
Ono grindz~

[nocturn]

Take a 5lb pork shoulder, put it in a slow cooker and set to low...
1.25 tablespoons mesquite flavored Liquid Smoke
1.5 tablespoons Hawaiian sea salt

1) Place Pork Shoulder in slow cooker.
2) Stand it up so that the shoulder-bone can be seen coming out the top.
3) Pour the liquid smoke down the sides (I use latex gloves and rub the liquid smoke into the surface of the shoulder).
4) Rub with salt.
5) Cook on low for about 16 hours.
6) The juices/fat will rise to about 3/4 full at approximately the 10 hour mark (or sooner depending on how fatty your cut is).
7) At about 12 hours, you should be able to pry the shoulder bone out (with tongs or pliers).
8) Try to push the exposed meat into the juices, so they don't overcook.

Serve over steamed Thai Jasmine rice...
Ono grindz~

And if you want to add that Banana Leaf flavor aka the Kalua Pig style, add a handfull of fresh, unchopped, clean Savoy Spinach. It has the exact same Tannin % as Banana leaf.

-Kama'aina stuck where no Banana's grow.

[FBJ]

Got The Hulk fired up right now, doing some baby-backs. I'm running the DIGI-Q DX2 BBQ Guru temp control computer on it, and it seems to be holding the pit at 225 degrees to a range of +10/-5 degrees, which is probably a lot tighter than I could hold it by fussing with the bottom door and daisy wheel.

After we eat tonight, I'll be firing it up again for an overnight smoke of 20lbs of pork butt. That will be the real test of the temp controller, because I'm NOT gonna fuss with the fire--build the way I normally would. Im just going to fill the pit, light it, set the Guru to ramp it (where it starts to lower the temp of the pit when the food is within 30 degrees of preset internal temp, and holds the pit temp only slightly above food internal temp as long as there is charcoal) until it's done some time tomorrow. We'll be packing it and freezing it for our trip to the cabin in Yosemite early next month. After the pork is done tomorrow, we are going to roast some chickens spatchcock-style for the same purpose.

Cooking fiends.

[FBJ]

By the way, this is the BEST dry rub I've ever had (even better than the ones I got in my junior year of high school...HEEEYOOOOO)!!

http://img212.imageshack.us/img212/6682/dillodust008qe6.jpg

It comes from LaRue Tactical, and the only way you can get it is to buy other merchandise from them (guns, pieces, parts, optics, etc). They will then drop a bottle of Dillo Dust, a nice ballcap, a pocket copy of the U.S. Constitution, and a couple of bumper stickers that say "God Bless Our Troops - Especially The Snipers" in the box.

I'm almost out of my second bottle, and I don't need any more parts at the moment. UGH!! :)

[BeerMan]

so, what are you all grilling up this weekend?

Im thinking whole chicken or some fish.

[Salty Dog]

so, what are you all grilling up this weekend?

Im thinking whole chicken or some fish.

I got some porterhouses for Memorial Day and gonna do a big ol' rack of spareribs on Saturday.

[BeerMan]

I got some porterhouses for Memorial Day and gonna do a big ol' rack of spareribs on Saturday.
wish I could do red meat. need to cut back on them.

forgot to add babyback ribs to the mix. I ****in love that stuff. they so easy to smoke up.

[nocturn]

I'm doing 2, 10 lb Pork Butts in the smoker. I'll be putting them in the smoker tomorrow morning at around 2am for a 16 hour dose of 210 degrees and copious amounts of Kiawe. Other than a full blown Imu, I'm going tradional Hawaiian Style this weekend. Chee Hoo!

[FBJ]

I'm doing almost ten pounds of flat-cut brisket (two 5lb'ers) tomorrow morning starting at around 5am. Should take around 10 hours at 250 degrees, I reckon.

I made a pretty kick-ass extra rack to add surface area to allow me to smoke more at once!!

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/946829_10201051132098044_957867613_n.jpg

Got an 18" grill grate at Lowe's and adapted some legs to it made from 3/8"x6" carriage bolts, washers, locknuts, and acorn nuts.

[nocturn]

I'm doing almost ten pounds of flat-cut brisket (two 5lb'ers) tomorrow morning starting at around 5am. Should take around 10 hours at 250 degrees, I reckon.

I made a pretty kick-ass extra rack to add surface area to allow me to smoke more at once!!

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/946829_10201051132098044_957867613_n.jpg

Got an 18" grill grate at Lowe's and adapted some legs to it made from 3/8"x6" carriage bolts, washers, locknuts, and acorn nuts.

Hope that hardware is Stainless bro. Zinc plate and cooking heat don't mix well. Neither will the neoprene (or vinyl, whichever type you bought) in the acorn nuts.

[FBJ]

Hope that hardware is Stainless bro. Zinc plate and cooking heat don't mix well. Neither will the neoprene (or vinyl, whichever type you bought) in the acorn nuts.

To my knowledge, Zinc-coated is only an issue if temps get well above what I will be using this grate for (250 and less, dome temps). Zinc won't sublimate until 1650 degrees C, iirc (of course, much lower temps if you're in a vacuum environment).

The acorn nuts, however, I didn't consider.

[nocturn]

If you're good with it than so am I. Zinc, primary, actually melts at 419.53 ?C -or- 787.15 ?F and will start to ionize at a much lower temp... 400 ?F (+/-). Just make sure you keep the zinc free of acids including citric and fatty. Between the dissimilar metals, temp fluctuations and acids, the durability the coating will degrade pretty fast.

Btw, Zinc is not cosidered "food safe" by the FDA. Mild and Stainless steel are.

I'm not trying to give you **** dude, just want to keep you, mamma and the youngens safe.

[FBJ]

This is one of those things that, it appears, has been debated like crazy all over the barbecue forums.

[BeerMan]

the grills in my smoker were all made by me. a mixture of mild and stainless steel, whichever scraps of 3/16" rods laid around at the shop.

[FBJ]

If you're good with it than so am I. Zinc, primary, actually melts at 419.53 ?C -or- 787.15 ?F and will start to ionize at a much lower temp... 400 ?F (+/-). Just make sure you keep the zinc free of acids including citric and fatty. Between the dissimilar metals, temp fluctuations and acids, the durability the coating will degrade pretty fast.

Btw, Zinc is not cosidered "food safe" by the FDA. Mild and Stainless steel are.

I'm not trying to give you **** dude, just want to keep you, mamma and the youngens safe.

I know you're not giving me ****, and I didn't take it that way. No worries.

My brisket is acting ****ing strange. I put it on at 6am. Here it is 9am and the internal temp has already hit 155 with a dome temp of 250. Never had one get this hot this fast before. And yes, I checked the placement of the thermocouple.

I'm hoping the temp stalls for a couple hours as I expect it to. If not, I may end up having to use the Texas crutch to save these.

[BeerMan]

you know, the pork butt that I did weeks ago did just that. I was surprised but thought that was normal. it depends on several factors, no? marbalizing, toughness of the meat? too much fat cap or too little?

I made maybe a crucial error when I let the meat sit on the grill while riding out the stall for a long period of time. I neglected to do the Texas Crutch which would have prevented the pork butt from getting a bit too dry at the end. maybe you should do that now, Glenn.

[BeerMan]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/947132_10200701403190901_461217277_n.jpg

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/391523_10200701341109349_1816591292_n.jpg

[FBJ]

There's a dozen different ways to do brisket. I started with one method, but switched to one where the brisket hits 165 and gets foiled with half a cup of beef stock, then put back on the Egg until the internal temp hits 185. At that point (should be around 3 or so, I imagine), I'll pull it and pack it into the warm cooler to sit until serving time.

We shall see. Pork shoulder is so much easier than brisket.

Once I pull the beast from the Egg, I'll crank it up to 350 or so to do some chicken and corncobs.

[FBJ]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/947132_10200701403190901_461217277_n.jpg

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/391523_10200701341109349_1816591292_n.jpg

I just wondered about your rig: Do you supposed there's a really noticeable temp difference between the lowest grill grate and where you have your thermometer?

I know that with my XL BGE, there's about a 30-50 degree difference between grid and top of dome, and that's with only about a foot distance.

[FBJ]

I decided this thread needed a name change, since we've taken it from being just about pork shoulder to being about all things smoked meats/smoking.

[FBJ]

That brisket was seriously good!!! Very moist, juicy, and flavorful!

Things went wonky with the original cook plan, so I improvised to save it. This is exactly what I did:

1 5-7lb flat cut brisket
Rub it down with cheap yellow mustard
Rub it down with your favorite barbecue rub (I just used coarse kosher salt, pepper, and garlic powder)
Wrap it in plastic wrap and refrigerate overnight

5am pull brisket from fridge and pre-heat smoker to 275
6am put brisket on smoker
9am reduce smoker temp to 225-250
When brisket reaches 165 internal, wrap brisket tightly in foil with 1/2 cup of beef stock.
Put back on smoker and cook until internal temp is 185
Unwrap (save the drippings in the foil for au jus) and place back on smoker for one hour, after which, it should be fork-tender. Don't be afraid to let it go until it is.
Remove from smoker, wrap tightly in foil with another 1/2 cup of beef stock, place in warm ice chest and cover with towels for two hours.

Far too labor intensive, really...but it sure did make for some good beef. Sliced like butter, but stayed together rather than pulling apart. It took pretty much 12 hours (started 6am, pulled for final rest at 4pm, ate it at 6pm).

[BeerMan]

I just wondered about your rig: Do you supposed there's a really noticeable temp difference between the lowest grill grate and where you have your thermometer?

I know that with my XL BGE, there's about a 30-50 degree difference between grid and top of dome, and that's with only about a foot distance.

after the pic was taken, I hooked the smoker up with my remote thermometer. had the probe hang right above the meat as always. and yes, there's always a temp difference between the top grill and the bottom. as much different as indirect and direct, respectively. the indirect part works more with a water pan or a clay tray sitting on the lower grill.

[BeerMan]

That brisket was seriously good!!! Very moist, juicy, and flavorful!

Things went wonky with the original cook plan, so I improvised to save it. This is exactly what I did:

1 5-7lb flat cut brisket
Rub it down with cheap yellow mustard
Rub it down with your favorite barbecue rub (I just used coarse kosher salt, pepper, and garlic powder)
Wrap it in plastic wrap and refrigerate overnight

5am pull brisket from fridge and pre-heat smoker to 275
6am put brisket on smoker
9am reduce smoker temp to 225-250
When brisket reaches 165 internal, wrap brisket tightly in foil with 1/2 cup of beef stock.
Put back on smoker and cook until internal temp is 185
Unwrap (save the drippings in the foil for au jus) and place back on smoker for one hour, after which, it should be fork-tender. Don't be afraid to let it go until it is.
Remove from smoker, wrap tightly in foil with another 1/2 cup of beef stock, place in warm ice chest and cover with towels for two hours.

Far too labor intensive, really...but it sure did make for some good beef. Sliced like butter, but stayed together rather than pulling apart. It took pretty much 12 hours (started 6am, pulled for final rest at 4pm, ate it at 6pm).

pretty much should be the same scenario for a pork butt.

[nosoupforyou]

that sounds awesome re: brisket. haven't really gotten into brisket yet and I definitely want to give that a shot. I'd also like to make my own pastrami if anyone has a really good recipe for it.

[FBJ]

I'd also like to make my own pastrami if anyone has a really good recipe for it.

I have used the method and techniques here: Pastrami - Yes, you can make your own at home. (http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm)

Turned out pretty damned good the first time and tougher than **** the second time (though I'm certain that's because I was using a ****ty smoker at the time). I have yet to try it on the BGE...but SOON!!!!

The trouble with making corned beef and pastrami is that the amount of time it needs to pickle in the brine. If you are not 100% absolutely anal retentive about cleanliness with your hands and everything that comes into contact with the brine or the meat, your meat WILL spoil. Even if you are anal about cleanliness, you still need to make damned sure that every portion of the brisket hits 165 degrees internal.

[FBJ]

pretty much should be the same scenario for a pork butt.

I don't foil-wrap my pork butt at all.

[FBJ]

Just found this recipe:

Make Pastrami: Close to Katz's Recipe (http://www.amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html)

I think I'll try this recipe next time I make pastrami.

[BeerMan]

I don't foil-wrap my pork butt at all.

if the Stall lasts too long, I'd consider it.

[BeerMan]

a couple of tri tips all oiled and rubbed up, stashed away in the fridge and be ready for the morning session tomorrow!

the plan: get the smoker going between 220 and 250. slap the slabs on the grill and let them sit through apple wood smoke til the IT reaches 110 degrees. then fire up the propane grill to high heat and sear the slabs there, 5 minutes per side.

not bad for a first time with tri tips, eh?

[BeerMan]

before:
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/947195_10200946237911616_985545048_n.jpg

after:
https://sphotos-a.xx.fbcdn.net/hphotos-frc3/1045133_10200946788085370_1645157449_n.jpg
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/1298_10200946796165572_1770305229_n.jpg

[DorsalPhin]

Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?

[BeerMan]

Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?

that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.

[DorsalPhin]

that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.

I got the Masterbuilt XL Propane Smoker.

[BeerMan]

that's cool. there are forums for people who use that smoker.

while I have a 3 burner grill, my custom bullet smoker is all charcoal which means that controlling the temp takes a lot of practice, whereas using a propane/gas/electric is simple.

I frequent SmokingMeatForums.com (http://www.smokingmeatforums.com/) and Amazing Ribs (http://www.amazingribs.com/) more than others. this amazing ribs site should be your first stop in the how-to dept.

[daxx]

ugh...

I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

Thoughts?

[notbob]

ugh...

I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

Thoughts?

Buy a smoker and visit your parents, they miss you.

[BeerMan]

better yet, move to a place with a yard.

[daxx]

better yet, move to a place with a yard.

Working on it!

In the meantime, I'll have to think up a creative way to smoke my meats.

[BeerMan]

Working on it!

In the meantime, I'll have to think up a creative way to smoke my meats.

1) get a meat of choice
2) find a rub recipe online or make your own
3) coat the meat with the rub
4) take a nap
5) get the smoker going
6) throw the meat on the grill
7) take another nap

[daxx]

1) get a meat of choice
2) find a rub recipe online or make your own
3) coat the meat with the rub
4) take a nap
5) get the smoker going
6) throw the meat on the grill
7) take another nap

Any rub recipes you suggest? I'm a fan of both Memphis and Carolina style bbq. Haven't had much Texas style... so I don't know about it. I'm sure it's good though.

[BeerMan]

plenty of rub recipes online. look in the SMF and the Amazing Ribs sites. I used the Big Bad Beef Rub recently and it was good.

[!Kings!]

If you are serious about it,,here is the best beginner option hands down.

Smokey Mountain Cooker (http://www.weber.com/grills/series/smokers/smc-smoker-185)

and here is some great info on how to use it:

The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast (http://www.virtualweberbullet.com/)

[BeerMan]

those WSMs have been really popular and common. even my next door neighbor got one after seeing my custom built smoker.

[!Kings!]

those WSMs have been really popular and common. even my next door neighbor got one after seeing my custom built smoker.

I love mine, Dad has one also...

That said, I look forward to building my own someday to have more room for ribs. Rib racks just don't cut it. Thing will hold 4 8lb butts easily, or two large briskets and burns for 9-10 hrs on one load of
brickets..easy as can be.

[BeerMan]

and what you need is a remote digital temperature unit that has two probes, one for the inside of the smoker and the other for the meat interior. it is highly recommended just so you won't need to open the door/cover to check the meat everytime. doing that drastically causes the flunctuation of the tempurature inside the smoker thus making you have to wait a longer time than necessary for the meat to reach the I.T.

I have this:
Amazon.com: Maverick Remote Smoker Dual Probe Wireless Thermometer ET-73: Kitchen & Dining (http://www.amazon.com/Maverick-Remote-Wireless-Thermometer-ET-73/dp/B0044FFUMK/ref=sr_1_11?ie=UTF8&qid=1373661216&sr=8-11&keywords=maverick+digital+thermometer)

but would rather have that for better distance reason:
Amazon.com : Maverick Wireless BBQ Thermometer Set - Maverick ET732 : Meat Thermometers : Patio, Lawn & Garden (http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1373661216&sr=8-1&keywords=maverick+digital+thermometer)

[BeerMan]

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

BBQ Guru | Digital Temperature Controllers : BBQ Guys (http://www.bbqguys.com/category_path_17910.html?source=adwords&gclid=CKSPqP3nqrgCFUQ6QgodVh8Awg)

[!Kings!]

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

[FBJ]

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

BBQ Guru | Digital Temperature Controllers : BBQ Guys (http://www.bbqguys.com/category_path_17910.html?source=adwords&gclid=CKSPqP3nqrgCFUQ6QgodVh8Awg)

I have the DigiQ. It is indeed the ****. I love it.

[BeerMan]

the DigiQ is now on my birthday/christmas/festivus/kwanzaa/hannukah/easter/ramadan/etc wishlist.

[FBJ]

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.

[leftwngr]

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

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

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

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

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

Go Kings!

[FBJ]

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

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

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

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

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

Go Kings!

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

EDIT: Nevermind. Cure, smoke (to 150 internal), slice, fry, nom.

[BeerMan]

curing/brining the pork belly first would be recommended, but that process takes a week or more.

Curing and Smoking Bacon at Home (http://food52.com/blog/3538-curing-and-smoking-bacon-at-home)

[BeerMan]

I made this last night for the event that the wench and I are going to tonight..

Recipe of the day – Dutch’s Wicked Baked Beans | So You Want To Be A Waiter (http://teleburst.wordpress.com/2010/01/03/recipe-of-the-day-dutchs-wicked-baked-beans/)

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

dried jalape?o pepper bits were used both times as well.

[FBJ]

I've got some boneless lamb sirloin in the fridge, getting all up in it, yo with the salt, pepper, garlic, rosemary, and olive oil I rubbed it down with.

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

EDIT:

OOOOOOHHHHMYYYYYYGOOOOOOODDDDDD This lamb was awesome!!

Took six minutes a side at 400 dome temp to get to medium.

[gokingsgo]

ugh...

I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

Thoughts?

Just a suggestion but living in a condo i went with an electric smoker. HOA won't allow wood burning or charcoal so an electric with cherry/applewood wood chips is my only option. Did some tri tips last week that were a hit.

[leftwngr]

Okay, so my smoker arrived and after much-ado, it is up and running. Seasoned it by grilling a pound of bacon. Ran it through the paces with a tri-tip rubbed down with pink salt, black pepper, garlic powder, onion powder and some paprika. Smoked for an hour at 240F then seared a nice crisp bark using my gas grill turned up hotter than all get out.

Homemade pico de gallo, salad and brown rice to compliment.

The family ate it up. No leftovers is a good sign that I got it right. Forgot to take pics, but could not believe the smoke ring after such a short cook. Pellet cookers rock.

[Riofan]

Not sure if anyone has tried this but it seems perfect for small batches when you don't have a yard or the space for a real smoker.

http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201319/0135/img8c.jpg

The Smoking Gun? | Williams-Sonoma (http://www.williams-sonoma.com/products/7646102/)

I'm a big fan of sous vide ribs but I always miss the smoke flavor despite the perfect doneness and texture.

[BeerMan]

Okay, so my smoker arrived and after much-ado, it is up and running. Seasoned it by grilling a pound of bacon. Ran it through the paces with a tri-tip rubbed down with pink salt, black pepper, garlic powder, onion powder and some paprika. Smoked for an hour at 240F then seared a nice crisp bark using my gas grill turned up hotter than all get out.

Homemade pico de gallo, salad and brown rice to compliment.

The family ate it up. No leftovers is a good sign that I got it right. Forgot to take pics, but could not believe the smoke ring after such a short cook. Pellet cookers rock.

people still get constantly surprised when I say that tri tips need no more than an hour to smoke, as compared to 6+ hours for a pork butt, 2-3 hours for baby back ribs, etc.

[leftwngr]

Safe to eat beef medium rare whereas rare pork may land you in e.r. :)

Took it to an internal temperature of 117 on smoker then up to 135 after searing.

Heard tri tip called the poor man's prime rib. I dig it because I can start cooking when I get home and family can have a good dinner at a decent hour.

[BeerMan]

I read that not everyone is familiar with tri tip and how great it tastes and how easy it is to cook it. is it safe to call tri tips mostly underrated?

[leftwngr]

I read that not everyone is familiar with tri tip and how great it tastes and how easy it is to cook it. is it safe to call tri tips mostly underrated?

underrated outside of California? Yes. No doubt. It was made famous out here though, so I'd imagine more people have had it.

Cooking is a different story though. To cook it right, you need to be able to cook at two different temperatures. I used a smoker first then seared it to finish on a gas grill. I've had plenty of poorly cooked tri-tip that ends up tough and not so exciting on flavor (I can thank my brother for that) because it was just cooked like a steak over one heat. There are those grills with adjustable racks for the coals where you can raise and lower them to adjust the heat. Tri-tip was made for that.

dang... now I feel like cooking one tonight.

[notbob]

Tri tip isnt even available in most states thats why it gets under rated. When my sister lived in boston and tried to get some no one had even heard of it.

[BeerMan]

underrated outside of California? Yes. No doubt. It was made famous out here though, so I'd imagine more people have had it.

Cooking is a different story though. To cook it right, you need to be able to cook at two different temperatures. I used a smoker first then seared it to finish on a gas grill. I've had plenty of poorly cooked tri-tip that ends up tough and not so exciting on flavor (I can thank my brother for that) because it was just cooked like a steak over one heat. There are those grills with adjustable racks for the coals where you can raise and lower them to adjust the heat. Tri-tip was made for that.

dang... now I feel like cooking one tonight.

I cook it the same way as you described above. smoke tri tips til the IT reaches above 110, then sear both sides. the temp should reach between 130-140 by then, making it slightly medium rare.

here's a helpful tip on cutting/slicing the tri tips if anyone desires one so: cut across the tri tip at the midway point, turn the cut halves 90 degrees and slice the meat perpendicular to the first cut. this second step cuts across the grain and makes the pieces easier to chew on.


Tri tip isnt even available in most states thats why it gets under rated. When my sister lived in boston and tried to get some no one had even heard of it.

you know, I read somewhere that tri tips go by different names in certain areas of the country/world. could that be it? whichever way, they are still underrated

[Creeping Death]

Not sure if anyone has tried this but it seems perfect for small batches when you don't have a yard or the space for a real smoker.

http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201319/0135/img8c.jpg

The Smoking Gun™ | Williams-Sonoma (http://www.williams-sonoma.com/products/7646102/)

I'm a big fan of sous vide ribs but I always miss the smoke flavor despite the perfect doneness and texture.

I know exactly what I would want to put in that... And its not wood chips.

[notbob]

Apple wood smoked chicken

http://i1107.photobucket.com/albums/h395/bob8880/20130804_182728.jpg

[BeerMan]

Apple wood smoked chicken

http://i1107.photobucket.com/albums/h395/bob8880/20130804_182728.jpg

looks great. and how was it?

[notbob]

Flippin amazing. I had some trouble getting the temp right to start but it still came out great.

[BeerMan]

Flippin amazing. I had some trouble getting the temp right to start but it still came out great.

I have yet to master that as well. tried starting with 20 coals in the can, getting them all to start ashening, before dumping the coals into the basket where the rest of the unlit coals wait. and wait. and wait. it can get frustrating at times. I read that the trick is to leave all the bottom vents wide open just to get the smoker going quickly. it's all about the timing on when to close the vents partially or completely in order to keep the temp from shooting up too fast or to get the temp to stay within your preferable range.

[notbob]

Yeah I started with a full can. Way too many hot coals

[BeerMan]

oops. that would have worked much better on a sub-zero cold day.

[notbob]

I cook it the same way as you described above. smoke tri tips til the IT reaches above 110, then sear both sides. the temp should reach between 130-140 by then, making it slightly medium rare.

here's a helpful tip on cutting/slicing the tri tips if anyone desires one so: cut across the tri tip at the midway point, turn the cut halves 90 degrees and slice the meat perpendicular to the first cut. this second step cuts across the grain and makes the pieces easier to chew on.



you know, I read somewhere that tri tips go by different names in certain areas of the country/world. could that be it? whichever way, they are still underrated

So i found out today that tri tip is part of the sirloin. They butcher the cows a bit differently in other states and it doesnt yield the tri tip cut.

Is this really a Tri Tip? (http://www.smokingmeatforums.com/t/145377/is-this-really-a-tri-tip)

Is that the big bad beef rub on your tri tip beerman?

I am gonna make a couple this weekend.

[BeerMan]

So i found out today that tri tip is part of the sirloin. They butcher the cows a bit differently in other states and it doesnt yield the tri tip cut.

Is this really a Tri Tip? (http://www.smokingmeatforums.com/t/145377/is-this-really-a-tri-tip)

Is that the big bad beef rub on your tri tip beerman?

I am gonna make a couple this weekend.

not sure what you were looking at in that link. I get most of the recipe ideas from the amazing ribs site.

here's the BBBR Big Bad Beef Rub Recipe (http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html)

[notbob]

not sure what you were looking at in that link. I get most of the recipe ideas from the amazing ribs site.

here's the BBBR Big Bad Beef Rub Recipe (http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html)

The link was just info on tri tip. Then I asked what rub you used on the tri tip you posted pics of

[BeerMan]

that's what I used.

[leftwngr]

For tri tip I keep it really simple. Himalayan pink salt, coarse pepper, maybe some paprika for color. Such a juicy cut. I let the meat do the talking. No injections, just a nice crust.

Damn... hungry again

[BeerMan]

himalayan salt, that reminds me, I forgot I have that in the pantry. great idea!

[BeerMan]

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/971069_10201189848081718_71655532_n.jpg
olive oil
ground cumin
minced garlic
ground coriander
smoked paprika
cayenne pepper
himilayan pink salt and pepper to taste

zukies:
olive oil
smoked salt/pepper to taste
italian herbs

both get the equal amount of heat and time in the smoker. and both turn out pretty damn great. actually, I left the tri tip on the propane grill to sear for a bit too long.

[notbob]

Looks good man.

I made two tri tips. One with the big bad beef rub and one with traditional santa maria seasoning. I also threw a load of those wicked baked beans underneath em.

http://i1107.photobucket.com/albums/h395/bob8880/20130810_170509.jpg

[BeerMan]

looks great. how was the BBBR? and the beans?

[notbob]

Both were excellent. A lot of happy people.

[FBJ]

Looks good man.

I made two tri tips. One with the big bad beef rub and one with traditional santa maria seasoning. I also threw a load of those wicked baked beans underneath em.

http://i1107.photobucket.com/albums/h395/bob8880/20130810_170509.jpg

That looks pornographic.

[leftwngr]

Awesome pics. Thanks for sharing. Food porn amongst Kings fans... serious guilty pleasure.

[KHenry14]

Funny thing, in parts of the country they have no idea what tri-tip is. I moved to Wisconsin a while ago, and went up to a couple of meat counters trying to find it. They had never even heard of tri-tip, much less carry the product. So I spent 7 years tri-tipless until we moved back to SoCal. A LONG 7 years.... ;)

[BeerMan]

Funny thing, in parts of the country they have no idea what tri-tip is. I moved to Wisconsin a while ago, and went up to a couple of meat counters trying to find it. They had never even heard of tri-tip, much less carry the product. So I spent 7 years tri-tipless until we moved back to SoCal. A LONG 7 years.... ;)

apparently you missed the link in the other post. it covers a lot of things tri tips and the butchers who didn't know exactly much about them.

Is this really a Tri Tip? (http://www.smokingmeatforums.com/t/145377/is-this-really-a-tri-tip)

hope this helps shine a light on your predicaments while abroad.

[rinkrat]

I am getting a Traeger Junior smoker in a day or two from a buddy. Can't wait to try some of these recipes.

Anyplace around with Traeger pellets?

[notbob]

I am getting a Traeger Junior smoker in a day or two from a buddy. Can't wait to try some of these recipes.

Anyplace around with Traeger pellets?

Awesome. Looking forward to some great pics

My guess is Amazon will most likeley have the best prices on pellets. Another option is the local bbq store.

Amazon.com: traeger pellets (http://www.amazon.com/s/ref=nb_sb_ss_i_1_7?url=search-alias%3Daps&field-keywords=traeger%20pellets&sprefix=traeger%2Caps%2C112)

[rinkrat]

Perfect. Amazon prime = no extra shipping charge. :)

[rinkrat]

So I guess the Traeger is some sort of smoker/grill hybrid. My buddy who goes to BBQ seminars swears by it.

[notbob]

BeerMan posted a link for smokingmeatforums.com and i have gotten a ton of info from it.

Just got a Traeger - any words of wisdom? (http://www.smokingmeatforums.com/t/141227/just-got-a-traeger-any-words-of-wisdom)

[leftwngr]

Bbqr's delight pellets rock. Big poppa smokers delivers free on 40lb bag last I looked. Can't go wrong.

Pellet smokers are not grills. More like smokey ovens. If you will be using as a grill you should consider getting aluminum Grill Grates. Will give you the grill effect in a pellet grill.

Or just keep a separate grill for high heat grilling.

[BeerMan]

normally there are many different types of offset smokers. well, let's whittle the categories down to two: offset smokers that suck, and offset smokers that don't. Traeger falls, shall I say heavily, within the latter for a good reason.

great pickup, Mike! you'll get the hang of it by reading up the forums for not just the Traeger, but for other offset smokers as well. I don't have a Weber Smoky Mountain but it is a bullet smoker like mine is, so I've gone to some WSM forums where I get tons of infos and tips. good luck!

any chance of a great smoke out? anyone got a huge backyard?

[notbob]

normally there are many different types of offset smokers. well, let's whittle the categories down to two: offset smokers that suck, and offset smokers that don't. Traeger falls, shall I say heavily, within the latter for a good reason.

great pickup, Mike! you'll get the hang of it by reading up the forums for not just the Traeger, but for other offset smokers as well. I don't have a Weber Smoky Mountain but it is a bullet smoker like mine is, so I've gone to some WSM forums where I get tons of infos and tips. good luck!

any chance of a great smoke out? anyone got a huge backyard?

Haha I was thinkin the samething

[BeerMan]

I just realized that my smoker is a bitch to move around, let alone transport. I could use a small trailer or borrow a pickup truck.

[leftwngr]

a bbq smoke fest with Kings fans? If we did it at Staples we just might be able to take over the smell from the hot dog carts.

My smoker is on wheels but I don't have a truck to move it in. Mine is a Rec Tec (http://www.rectecgrills.com/index.cfm)

We'd need a park or something like a beach parking lot for a full day to do it right. Now there's a thought... Ice Crew in attendance... some staff, tv, or players... do a cookout in Manhattan Beach and just let the smell attract the players. For that, I would borrow a truck and get my rig out to the South Bay.

Kings-Q ... now that would be something.

*proceeds to me....er.... Kings Care*

[rinkrat]

Can't wait! he's bringing it over today! Glad it's a decent one, I'm gonna keep the regular grill for steaks etc.

[BeerMan]

I doubt you will need that grill as the Traeger comes with a grill, no?

[BeerMan]

maybe I shoulda gone with this smoker for easy transportation?
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/543815_679410652087969_716976990_n.jpg

[rinkrat]

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/602741_10151521125126971_559198867_n.jpg

First attempt! Cooling off now..

[rinkrat]

https://sphotos-b-sjc.xx.fbcdn.net/hphotos-ash3/561886_10151521147391971_1443802463_n.jpg

So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).

[jccawdrey]

Smoked a filet mignon roast for my birthday. Used my daughter's rub and stored it overnight in the fridge. Used Jack Daniel's chips and mesquite charcoal in a brand new smoker. Came out perfect despite the several rounds of Jim Beam Black...Hey, it was my birthday

[leftwngr]

Did a tri tip for a picnic.

The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

Next week: chicken and ribs for friends. Should be fun.

[rinkrat]

https://sphotos-b-sjc.xx.fbcdn.net/hphotos-ash4/1175107_10151522418936971_1255252861_n.jpg


Wake and Bake!!! Got the Beef Palace tri-tip on and ready to smell the smoke for 4 or 5 hours. Gonna finish it off with a sear on the grill or cast iron skillet.

[notbob]

https://sphotos-b-sjc.xx.fbcdn.net/hphotos-ash3/561886_10151521147391971_1443802463_n.jpg

So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).

Looks great for your first smoke

[rinkrat]

https://sphotos-b-sjc.xx.fbcdn.net/hphotos-prn2/1186735_10151522721146971_1340617663_n.jpg


Wow, the recipe said set to smoke for 5 hours. I checked the IT after 2 1/2 hours and it was 140 so I pulled it, let it rest and cut it up.

(Phone pic not so good) The smokey taste is awesome!

[rinkrat]

Looks great for your first smoke


This electric pellet smoking is so easy, even I can do it!

[rinkrat]

Next up....


Chicken!!

[Subhuman15]

Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.

[BeerMan]

tri tips for me usually take less than an hour. 230-240 in the chamber til I.T. hits 135. sear over high heat 5 minutes each side.

RR, consider getting a digital thermometer?

[BeerMan]

Did a tri tip for a picnic.

The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

Next week: chicken and ribs for friends. Should be fun.

that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?

[leftwngr]

No. Just a fat chunk of tri tip. Here's a shot of it before slicing.

I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.

Here is a shot before slicing.

The thickness of the meat wasn't uniform so things got interesting mid cook.

[Salty Dog]

Yesterday's spareribs with corn from the garden.
https://lh5.googleusercontent.com/-WZn8mfgMGuc/UhF3iVFoPKI/AAAAAAAAUhk/nKpLEGqNEEY/w1014-h685-no/IMAG1453.jpg

[leftwngr]

Awesome. Fresh corn is amazing when smoked.

You didn't trim the ribs?

[Salty Dog]

Awesome. Fresh corn is amazing when smoked.

You didn't trim the ribs?
I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.

[rinkrat]

https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1146741_10151527266656971_1719146747_n.jpg

Pulled pork! Amazing!

[FBJ]

Interesting article about the myth of resting meat before serving. (http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html)

Here are the high points:

1) The difference between the amount of juice spilled with resting and without resting is insignificant especially when one considers that juiciness depends on many other factors such as water that remains bound with proteins, melted fat, collagen converted to gelatin, and even saliva.

2) Far more important than resting the meat is cooking it to the right temperature. Once you get beyond 140?F, the moisture from water in any meat drops precipitously. The ultimate folly is the diner who orders a medium steak (140?F) and insists that it rest for 20 minutes. As meat sits around it can easily overcook from carryover. The best way to make sure you cook it properly and use a quality digital thermometer. I cannot stress this enough. Follow the red link and buy one that I have tested and recommended.

3) Season your meat properly with adequate salt, then, when the meat hits the proper temp, dive in while it is hot and crisp! Sizzling crisp crust is a major pleasure factor, perhaps more important than the small amount of water spilled. Chef Dave Arnold, author of the blog Cooking Issues, The International Culinary Center's Tech 'N Stuff Blog, says "Extra juice makes meat taste watery and bland. Moisture isn't necessarily your friend; delicious is your friend."

4) Juices lost in the grocery case, after thawing, and during cooking are far greater than those spilled after cooking.

5) In tests like Kenji's, five minutes rest was all that was needed to stanch most of the flow. In Blonder's tests, resting made no significant diff. If you still think resting matters, rest assured your meat will rest while you move it from cooker to the table, while you wait for everyone to be seated, while you taste all the other foods and drinks, and by the time you're into it more than a slice.

6) But most important, leave no juices behind! Blonder proved that meat will soak up almost all the juices spilled, rested or not. Pour the juices over the meat, and mop the rest up with the meat on your fork, with potatoes, rice, bread, or make a board sauce with it.

[rinkrat]

Doing the pulled pork yesterday was fun! Rubbed 5 lb. butt (from Whole Foods) at night then put in plastic wrap. Got up at dawn, smoked it for about 3 hours with apple juice spray, transferred to (fresh juiced golden delicious) apple juice bath and steamed on and off while still maintaining a nice bark. It stalled at about IT 160 for a few hours then crept up to 190. It was done about 5 PM. Let it rest, chopped it up with 2 forks and added more rub and some of the apple juice bath. Had sweet bbq sauce and also a Carolina vinegar sauce (web recipe) on the side.

It was SO TENDER and flavorful. Can't believe I made it at home, and watching it cook all day was a blast! (I am easily entertained.) Plenty of left-overs and some to share too.

[FBJ]

Love doing pork shoulder. I start mine at about 11pm and let it go until about 4pm the next day.

[rinkrat]

OMG the leftovers are still awesome.

[BeerMan]

next step, RR, is the Dutch's Wicked Baked Beans. do it.
Dutch's "Wicked Baked Beans" (http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans)

[BeerMan]

3) Season your meat properly with adequate salt, then, when the meat hits the proper temp, dive in while it is hot and crisp! Sizzling crisp crust is a major pleasure factor, perhaps more important than the small amount of water spilled. Chef Dave Arnold, author of the blog Cooking Issues, The International Culinary Center's Tech 'N Stuff Blog, says "Extra juice makes meat taste watery and bland. Moisture isn't necessarily your friend; delicious is your friend."

I take the steak out, oil it up, salt it up, then let it sit while I go get the smoker started. it'd be roughly 30 minutes, long enough for the salt to get the meat tenderized.



4) Juices lost in the grocery case, after thawing, and during cooking are far greater than those spilled after cooking.

depending on what cut of meat you get, keep the juice and make a dipping sauce or gravy out of it. cook it up first, you know.


6) But most important, leave no juices behind! Blonder proved that meat will soak up almost all the juices spilled, rested or not. Pour the juices over the meat, and mop the rest up with the meat on your fork, with potatoes, rice, bread, or make a board sauce with it.
[/quote]
if baking in a dish, just spoon up the juice left there and drizzle it over the side dishes where ever the need for more kick in the flavor is. the meat that rests on the plate will still produce more juice.

[leftwngr]

Big cook this weekend. On deck for smoking are:

6 slabs of St. Louis cut spare ribs
2 Boston Butts
2 whole chickens cut into pieces (16 total)

Trying to figure out timing and holding. May need to do the butts first and hold them in a cooler while the ribs cook. Not sure how I'm going to handle this and serve everything hot at once. Will be running a pellet smoker and a Weber genesis at the same time, so lots of cooking space... just not enough for everything at once. Should be fun. Will post pics.

[notbob]

Big cook this weekend. On deck for smoking are:

6 slabs of St. Louis cut spare ribs
2 Boston Butts
2 whole chickens cut into pieces (16 total)

Trying to figure out timing and holding. May need to do the butts first and hold them in a cooler while the ribs cook. Not sure how I'm going to handle this and serve everything hot at once. Will be running a pellet smoker and a Weber genesis at the same time, so lots of cooking space... just not enough for everything at once. Should be fun. Will post pics.

I'd definately do the butts ahead of time and load up some chafing dishes

[!Kings!]

When the butts are almost done, put them in a good caserole type pan, apple juice in bottom, cover with foil tightly and place in oven @180-200 until you are ready to serve. They will only get better.


Big cook this weekend. On deck for smoking are:

6 slabs of St. Louis cut spare ribs
2 Boston Butts
2 whole chickens cut into pieces (16 total)

Trying to figure out timing and holding. May need to do the butts first and hold them in a cooler while the ribs cook. Not sure how I'm going to handle this and serve everything hot at once. Will be running a pellet smoker and a Weber genesis at the same time, so lots of cooking space... just not enough for everything at once. Should be fun. Will post pics.

[BeerMan]

When the butts are almost done, put them in a good caserole type pan, apple juice in bottom, cover with foil tightly and place in oven @180-200 until you are ready to serve. They will only get better.

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)

[notbob]

where are you folks getting your charcoal? What brands and type are you using? I am using standard kingsford i get at target.

[FBJ]

http://biggreenegghead.com/beginners-guide/img/bge_charcoal.jpg

I'm a creature of habit when I find something I like. BGE charcoal is VERY good quality. The ratio of big chunks to tiny chunks is good (meaning there's very little to sift through to build a good low-and-slow fire). The flavors it imparts to the meat are very mild, and can easily be manipulated by adding chips to the pit. I'm sure there's stuff out there that's just as good, but as I said...this stuff burns really evenly and I've learned to set my vents to it's characteristics. I'm stuck on it. I've always got four or five bags in reserve.

[notbob]

You pick it up on Amazon?

[rinkrat]

https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1148863_10151531972116971_1551224161_n.jpg


This is almost directly from this beer brine method using the McCormick's taco seasoning alternative. Fall off the bone goodness at 160 degrees IT.
SOUTHWESTERN ROASTED CHICKEN - Traeger Grill Recipes (http://www.traegergrills.com/recipes/detail/161#.Uhf5W0bn_JM)

Best chicken EVER!

[BeerMan]

blue Kingsford bag and some hardwood lumps to mix up with the briquettes.

[rinkrat]

Doing the 3, 2, 1 baby back ribs today.

3 hours smoke
2 hours apple juice steambath
1 hour 'grill' @250

[notbob]

I'm tryin babybacks for the first time on this cooker. I doin em at 225 with no crutch

[rinkrat]

https://sphotos-a-sjc.xx.fbcdn.net/hphotos-ash3/1237692_10151533930351971_399099592_n.jpg

Oh, yeah!

https://sphotos-a-sjc.xx.fbcdn.net/hphotos-ash3/1150814_10151534018041971_821098757_n.jpg


2nd try is 100x better than the first thanks to some changes.

[FBJ]

2nd try is 100x better than the first thanks to some changes.

What were the changes?

I use the crutch on my baby backs. Not ashamed. Although I don't like a full two hours in foil, as I feel it makes them just too "fall-off-the-bone." I check mine after an hour in the foil to see how they're pulling. Sometimes they go as long as an hour-and-a-half.

Watching BBQ Pitmasters this morning, I realized that I have NEVER done beef ribs. EVER. I think it's because I prefer the flavor and juiciness of pork ribs. I may have to remedy that inexperience, soon. Maybe the end of September, as I've got two racks of pork ribs in the deep freeze that I've gotta use first.

They were also doing something called "beef shoulder clod." I imagine that's just beef shoulder, low-n-slow like pork. Wonder how that'd be??

[notbob]

I just did my babybacks @ 225 for four hours. Bit tough and probably could have used another 30min. I didn't crutch em. Overall they were just ok. They didn't have much of a smoke ring but they did have good smoke flavor.

http://i1107.photobucket.com/albums/h395/bob8880/20130824_164547.jpg

[FBJ]

I definitely believe pork ribs benefit from the high-humidity of being wrapped. The only problem I have with the 2-2-1 method is the last hour doesn't give quite enough time for a nice bark to build up. I like my baby backs without sauce, Memphis-style.

[rinkrat]

The biggest change was a brand new smoker. The other one smoked way too hot so you were basically grilling or had to adjust temp like a madman. This one actually achieves the dialed in temperature. What a concept.

Doing pulled pork again today with a small boneless shoulder cut. Love my Traeger!

If anyone is shopping for one, they are having a "special event" at various Costco locations and you can get $100 off. They also threw in a free cover ($45 value) and some rubs. I added the digital temp mod and also have the pimp chrome upgrade on the way from a sale on Traeger.com.

http://www.costco.com/traeger-schedule.html?srchKeyword=traegergrills44&ddkey=http:CatalogSearch

[rinkrat]

Anyone have a ThermaPen? I'm waiting for a sale and I might have to pop for one.

[FBJ]

Anyone have a ThermaPen? I'm waiting for a sale and I might have to pop for one.

Not yet. But it will be on my Chrimmus Lisp.

[notbob]

Anyone have a ThermaPen? I'm waiting for a sale and I might have to pop for one.

I bought a cheap wanna be for 8 bucks at target. I calibrated it and it is only off by 5 degrees

[KHenry14]

Anyone have a ThermaPen? I'm waiting for a sale and I might have to pop for one.

I have it, and absolutely love it. Very accurate, very quick, and it takes some abuse too. I wasted a lot of money on cheaper units by CDN, and I have never regretted spending the extra money on a ThermaPen

[BeerMan]

you know your ribs are ready when you pick it up in the middle with a pair of tongs and the slab bends down almost 90 degrees. it may or may not split at the bend but it should be ready there.

another thing to look for is the meat to start shrinking back from the ends of the bones.

[rinkrat]

When I picked up my ribs the other day they broke right in half.

Got a whole chicken in the brine for later today.

[nosoupforyou]

I love love love my Thermapen. Just got it earlier this month and have been using it for pretty much everything. worth the money for sure!

[nosoupforyou]

The biggest change was a brand new smoker. The other one smoked way too hot so you were basically grilling or had to adjust temp like a madman. This one actually achieves the dialed in temperature. What a concept.

Doing pulled pork again today with a small boneless shoulder cut. Love my Traeger!

If anyone is shopping for one, they are having a "special event" at various Costco locations and you can get $100 off. They also threw in a free cover ($45 value) and some rubs. I added the digital temp mod and also have the pimp chrome upgrade on the way from a sale on Traeger.com.

Traeger Wood Pellet Grills Schedule (http://www.costco.com/traeger-schedule.html?srchKeyword=traegergrills44&ddkey=http:CatalogSearch)

hmm the thought of combining my smoker and my grill would be very, very nice...the only question I have is it "grills" at highest setting using convection, right? there is no heat source directly under the food?

[rinkrat]

No, it won't sear, but it's great for going from smoking to finishing off ribs, chicken, etc. at 350 or whatever.

[rinkrat]

Holy ****! The brine and the rub combined to make a salt nightmare. At least the breasts and thighs survived. Time to adjust my additives.

[notbob]

Holy ****! The brine and the rub combined to make a salt nightmare. At least the breasts and thighs survived. Time to adjust my additives.

Recipes for Rubs, Spice Blends, Pastes, Marinades, & Brines (http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/index.html)

He basically says if you brine then leave the salt out of whatever rub you use

[rinkrat]

Well at least I have a starting point on a few of these things. I think I can tune them in pretty quick.

[!Kings!]

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)

Most definitely, however when it comes to butts, and an oven is available, why not improve upon the final outcome. I use the cooler method when I have to cook at home and travel. If I had cooked a brisket or anything but a butt, I would rest it the same way, wrapped up
tight. Butts just get better and better with low heat and moisture though..just my two cents..

[rinkrat]

https://sphotos-a-sjc.xx.fbcdn.net/hphotos-prn2/1175718_10151541809281971_1931989321_n.jpg

Pimped out the smoker with chrome accents!

[rinkrat]

https://sphotos-b-sjc.xx.fbcdn.net/hphotos-frc1/1148803_10151541846796971_1081309958_n.jpg

Couldn't wait. Had to have one NOW.

[notbob]

I think someone has an addiction.

Then again i just bought charcoal baskets, parafin starters, fake thermapen, rib rack...

[BeerMan]

I think someone has an addiction.

Then again i just bought charcoal baskets, parafin starters, fake thermapen, rib rack...

I hope you're getting the beer too.

[!Kings!]

RinkRat has caught the bug! I am currently in the design stage of an offset wood burning barrel smoker, the WSM is great for butts, turkeys, briskets and BCC, but ribs need more room. Though about buying a second one, and stacking them, but just want to build something new anyway.

[BeerMan]

RinkRat has caught the bug! I am currently in the design stage of an offset wood burning barrel smoker, the WSM is great for butts, turkeys, briskets and BCC, but ribs need more room. Though about buying a second one, and stacking them, but just want to build something new anyway.

there's a bigger WSM. 22.5 inches across, I hear. like my Big Bertha. I can lay out 3 racks of BB ribs on one grille, flat.

[WingHater]

I can do a couple of racks on the 22.5 WSM no problem.

[!Kings!]

I can do a couple of racks on the 22.5 WSM no problem.

I thought of that, but I want to be able to do like 10 at a time, neighborhood parties and such. Two 22.5 WSM's would probably do it with some slight mods, but I wanted to try my hand at something different.

[FBJ]

I thought of that, but I want to be able to do like 10 at a time, neighborhood parties and such. Two 22.5 WSM's would probably do it with some slight mods, but I wanted to try my hand at something different.

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.

[notbob]

So we got a three day weekend coming up, whats everybody gonna cook?

[nosoupforyou]

ribs, pulled pork and chicken going on saturday. if I have the chance, I'm going to finish the pulled pork early and use the cooler technique to store it for a few hours while the ribs and chicken finish up.

[FBJ]

Ain't cookin' ****. Gotta work.

[notbob]

Ain't cookin' ****. Gotta work.

Sorry to hear that. I will save you some tri tip

[jccawdrey]

Starting with beer can chicken on Sat. Picked up a jar of Beer Can Chicken seasoning somewhere, and it is good. Then going to the ribs in the smoker on Sunday

[BeerMan]

I thought of that, but I want to be able to do like 10 at a time, neighborhood parties and such. Two 22.5 WSM's would probably do it with some slight mods, but I wanted to try my hand at something different.

you could get extra levels of gratings to achieve at least 5 slabs at a time. with 3 levels, I could easily do 9, although that would require moving them around in order for all to get the equal amount of smoke.