I'm usually the type who adheres strictly to "if you can't say something nice…" But that just sounds awful. Where's the paprika? Where's the cayenne? And freakin' ROOT BEER?
Sorry, man. Can't get behind that. I'm glad you like it, though.
Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
I'm usually the type who adheres strictly to "if you can't say something nice…" But that just sounds awful. Where's the paprika? Where's the cayenne? And freakin' ROOT BEER?
Sorry, man. Can't get behind that. I'm glad you like it, though.
so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.
I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.
I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.
What kind?
N
nosoupforyou
Lurker
the kind you tow?
N
nosoupforyou
Lurker
I was trying to be a smart ass ;-) obviously it didn't work well.
Haha i thought so but wasnt quite sure.
Mulletsave30
Prospect
Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.
There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!
There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!
N
nosoupforyou
Lurker
btw, the traeger has been phenomenal. thanks to you guys for the recommendation and the costco lead. going smoke 1 or 2 turkeys this thanksgiving, as well. very, very excited about that!
I use a kettle as well. If you use the snake method you can get 8hrs of 250. I highly recomend the maverick dual thermometer.
N
nosoupforyou
Lurker
I'm doing a test run on a turkey right now - started around 5am, cooking around 230-240. should be done around noon. it is looking phenomenal.
used this as the wet rub:
Turkey Rub
Ingredients:
? 1/4 cup olive oil
? 1 tablespoon Worcestershire sauce
? 1 tablespoon white wine
? 1 tablespoon balsamic vinegar
? 4 teaspoons fresh rosemary, chopped
? 4 teaspoons fresh thyme, chopped
? 4 teaspoons onion, minced
? 4 teaspoons garlic, minced
? 2 teaspoons salt
used this as the wet rub:
Turkey Rub
Ingredients:
? 1/4 cup olive oil
? 1 tablespoon Worcestershire sauce
? 1 tablespoon white wine
? 1 tablespoon balsamic vinegar
? 4 teaspoons fresh rosemary, chopped
? 4 teaspoons fresh thyme, chopped
? 4 teaspoons onion, minced
? 4 teaspoons garlic, minced
? 2 teaspoons salt
Test run my heinie. I know you Felix...
N
nosoupforyou
Lurker
we're bringing it to a friend's house who is having a bbq. Doing Gordon Ramsay's gravy, too. smells wonderful up in here lol.
kingnut
Top Forward
Awesome. Its easy to make good food on the traeger. Wished I had gotten it long ago.
X
x-wingcamewest
Lurker
Slow smoking a turkey and 12 chukkars today on my Cookin Cajun water smokers. I can't wait. It is a good cooker and we are never disappointed.
I've just fired up The Hulk (my XL Big Green Egg) for it's first prime rib roast.
Started the dry-brining on Wednesday, and last night I rubbed it down with Mrs. O'Leary's Cow Crust rub. GOOD LORD that rub smells GOOD!!!
It'll go on the smoker at about noon until it reaches about 115-degrees, internal. Then, I'll pull it off, crank the egg to nuclear (500 degrees or so), and sear the outside. Internal should reach 130 degrees, easily.
I'll post pics in a bit.
We're going to serve it with au jus, latkes, haricots verde, and bread pudding with a whiskey sauce for dessert.
Started the dry-brining on Wednesday, and last night I rubbed it down with Mrs. O'Leary's Cow Crust rub. GOOD LORD that rub smells GOOD!!!
It'll go on the smoker at about noon until it reaches about 115-degrees, internal. Then, I'll pull it off, crank the egg to nuclear (500 degrees or so), and sear the outside. Internal should reach 130 degrees, easily.
I'll post pics in a bit.
We're going to serve it with au jus, latkes, haricots verde, and bread pudding with a whiskey sauce for dessert.
