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Re: What's in your smoker?
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Great looking beef ribs Perry:dr Job well done brother:tu |
Re: What's in your smoker?
Thank you Mark :)
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Re: What's in your smoker?
Smoking a corned beef right now, didn't get to soak it as long as I wanted. The tri tip is gone with no pic...
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Beef ribs look great! As does the brisket.
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Thanks Dom:)
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Burgers and steak getting ready for the smokerhttp://img.photobucket.com/albums/v3...416_172421.jpg
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I've got a spatchcocked turkey dry brining in the fridge that'll meet the smoker tomorrow.
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Got a duck and chicken going in tomorrow
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1/4 beef franks, duck breast, 1/4 angus pub burgers and 29 oz NY strip steak.http://img.photobucket.com/albums/v3...416_190805.jpghttp://img.photobucket.com/albums/v3...416_194350.jpg
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Re: What's in your smoker?
Forgot to get pics of the yuengling beer brats
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Re: What's in your smoker?
I think next weekend I introduce the smoker to duck.
Damn I love this channel! 24 hour food p**n :noon A fat mans fantasy, dream, nightmare. |
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Turkey just shy of 7lbs. Spatchcocked and cooked at 225°F for 2:45. :dr
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Looks tasty!
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Chicken and duck tried something different with wood.http://img.photobucket.com/albums/v3...417_183000.jpg
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Decided to get the Weber cranked-up and smoke some Tri Tip @ 3:00PST...
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Re: What's in your smoker?
Looks good, Mark.
I can't wait for spring to finally get here. :td |
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How about posting up the rub/marinade in the Recipe sub-forum? |
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I posted the recipe here. |
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Wild pig shoulder pre-smoke.
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Post smoke.
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4 rib single piece of short rib. Put on WSM with Joe Beef Montreal seasoning. No water pan with metal bowl under meat to catch fat. Ran it at 300ish. Came out great.
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Pork baby backs today.
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Well, after a review of the last two pages, I think I'm full;)
Good looking BBQ':dr |
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And all ready to go!
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Hot links almost to temp.
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I don't have pics, but. I had a friend tell me a while back about grilling London Broil. Looked up some info on it, and tried it on Memorial day. Bought two of them about 2.5 to 3 pounds each. I marinated them with Dales Steak Seasoning for about 16 hours. Bought two cause the wife doesn't like rare or medium rare, so I figured I would cook one a little more than the other. Cooked them on my Pit Barrel Cooker using it as a grill, with Kingsford hickory charcoal, using a chimney to get it going good and hot. Took them off and sliced then thin against the grain and it was a pretty good meal. I will def cook it again for a cheap meal, very tasty.
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Re: What's in your smoker?
Smoked some canadian bacon over the weekend. I also did meatloaf and mac & cheese on the smoker but didn't grab a pic.
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Re: What's in your smoker?
The local Giant had pork shoulder on sale for $0.89 a pound, so this went on the Traeger today. At 10 lbs., it will be the largest one I have smoked. Got pellets at Costco yesterday and they have a new pellet mixture they call the Gourmet Blend of Maple, Hickory and Cherry. It's a 33 pound zip lock bag for $19.95, so I'm giving it try. We will freeze and use the leftovers for tacos and the picadillo for chili relleno. :D
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Wow Perry, that looks good. :dr :tu
Thawing some wild boar belly, destined for the smoker. Going to make a char sui sauce for it. |
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Nice! :tu
Pork belly marinating. Not quite a char sui sauce, but enough good flavors of soy, garlic, five spice. Was at the store for a few things. They had St. Louis cut ribs on sale. Grabbed a couple slabs. One done in five spice and the other traditional BBQ rub. Plan is to fire up the pellet grill around noon, throw on the meat and drink beer, smoke cigars. |
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Yum
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Was kind of busy yesterday so I didn't have time to fire up and tend to the Santa Maria pit for tri-tip, so instead I smashed up some mesquite lump charcoal and mixed it in with the pellets on my pellet grill. About 30-35% charcoal, the rest Lumberjack Oak-Hickory-Cherry pellets.
Tossed the tri-tip on at 175ish w/ smoke to an IT of 140 (about 4-1/2 hours). Quick finish with the searzall and holy crap, this came out way better than I was expecting. http://www.cigarasylum.com/vb/attach...1&d=1473091783 http://www.cigarasylum.com/vb/attach...1&d=1473091783 http://www.cigarasylum.com/vb/attach...1&d=1473091783 (the camera in my phone isn't that great, the color is off in the photos, the meat was actually pink, not brown.) |
Re: What's in your smoker?
^^^^ Looks delicious and juicy Adam. Big time yum:dr
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That looks awesome.
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Tri tip looks great, Adam. Interesting idea with the charcoal.
Was it worth the effort? I wonder how much ash the charcoal generated? Enough to worry about it snuffing out the fire on a long cook? Enough that the ash in the cooker would need to be cleaned out after each use? |
Re: What's in your smoker?
Thanks.
Dom, those are solid questions, so here goes... Worth the effort? I think it was under the circumstances. I wanted the unique gritty flavor that charcoals produce. It wasn't intense like I could get on a webber kettle or burning lump on my santa maria, but it was there. The work involved in making the mix wasn't that much, I had the tail ends of a bag of Lazzari mesquite lump handy and most of what's left in the bag at that point is really small. But there are some extra things to deal with, it's not just as simple as dumping them together. I'll probably do it again, but wouldn't do it for everything. How much ash... a lot of fine, light ash that gets blown out of the fire cup and all over the bottom of the grill. Smashed up kingsford might be different, this was natural lump. Snuffing out fire on long cook... Not sure, maybe. There was definately more ash. Might blow enough around that some starts ending up in the bark too. Cleaned out after every use... Yes. I typically vacuum out my pellet grill after every run anyway, sometimes I skip, but this was definitely a "don't skip the cleanup". Caveats... If you get a piece of lump that isn't fully charcoal, and has some wood fiber left, and you crush it and it splinters, if one of these splinters works it's way between the auger screw and the auger tube, it could jam the auger. This could result in a blown motor or gearset, in addition to likely ruined food. Caveats 2... Charcoal doesn't go out that easily. When the pellet grill goes into shutdown mode, it cuts the fuel auger and cranks up the combustion air. The preset time that air runs for is based on tests of how long it takes to burn out pellets. Charcoal on the other hand, might not burn that fast. To shut the grill down and not risk a flameback through the auger tube, I allow it to burn off everything that is in the auger tube. I empty the pellet hopper while it is still running and after I take the food off, I crank the temp to max so that it goes to high feed rate and let it go until it flames out. |
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Thanks for the insight, Adam.
A little ash on the bark never hurt no one. :D |
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Pushed the capacity limits of the Traeger this weekend.
http://i867.photobucket.com/albums/a...ps2iqf63pf.jpg http://i867.photobucket.com/albums/a...ps6us05kfi.jpg http://i867.photobucket.com/albums/a...psv7lnzc3e.jpg I've done many whole pigs in the past but never on a smoker. I did some things right, did some things wrong. It came out tasty, but there is some room for improvement. |
Re: What's in your smoker?
Nom, nom, nom....:dr
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Re: What's in your smoker?
Wow!
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