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

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.
 
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.
 
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.
 
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.
 
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
 
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.
 
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.
 
15 lbs of pork, 3 slabs of ribs, 2 chickens (1 beer can style, 1 smoked).
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it is going to be a downright tasty day!
 
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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:
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3 hours later:
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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.
 
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