Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

[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.

 

[BeerMan]

Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.

 

[notbob]

Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.

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

 

[rinkrat]

Doing a slab of pork ribs right now. 3-2-1

Wife loves them. She always hated ribs!

 

[FBJ]

I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.

 

[notbob]

I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.

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

 

[nosoupforyou]

15 lbs of pork, 3 slabs of ribs, 2 chickens (1 beer can style, 1 smoked).

it is going to be a downright tasty day!

 

[notbob]

Damn that looks good!

 

[BeerMan]

all that dripping in the water pan is going to make a helluva gravy, yo. nice setup, btw!

 

[BeerMan]

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

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

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

1 hour in and before I flipped the chicken breast-side up:

3 hours later:

 

[WingHater]

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

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

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

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

My point in telling you all this is that I think that if you're going to smoke a lot of meat, you need a good vac-sealer machine. It allows you to run the smoker at maximum efficiency every time you use it.

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