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

P. Diddy said:
I make my own with no measurements
Brown sugar
Pepper
Sea salt
Lawry's
Onion powder
Fresh garlic

I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat
Click to expand...

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.
 
BeerMan said:
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.
Click to expand...

What kind?
 
the kind that fits on a trailer. feeding 1,000 hungry people is going to require a large smoker.

larger than this one at work:
77078_4657272103224_459088886_n.jpg
 
more details. it will be a 3 day carnival, so, roughly 300+ a day. a 200 gal. smoker would be sufficient enough.

by comparison, the one as pictured above is 151.
 
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!
 
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!
 
Mulletsave30 said:
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!
Click to expand...

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.
 
Just tried a test turkey yesterday. 12 lb. injected and rubbed then cooked for 3 hrs @ 350.
Came out amazing, and I have never cooked a turkey in my life. Ready for Thanksgiving!
 
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
 
nosoupforyou said:
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!
Click to expand...

Awesome. Its easy to make good food on the traeger. Wished I had gotten it long ago.
 
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.
 
Mine took a little longer than expected because the tester wasn't stuffed. Despite the delay, everything was so smooth and drama-free. The injection made it so tender!
 
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.
 
You must log in or register to reply here.

Now Chirping

  • No one is chatting at the moment.

Share this page

Back
Top