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-   -   What's in your smoker? (http://www.cigarasylum.com/vb/showthread.php?t=21946)

OLS 05-08-2011 02:17 PM

Re: What's in your smoker?
 
2 Attachment(s)
Happy Mother's Day Smoke lovers! Threw a cryopack of Small Bone Spare Ribs on the barbie today.
The dogs were elated. These freaking things almost made me forget Baby Backs. Perfectly cooked and
not a bad smoke job either. I had some red potaatoes cooked up and mashed them with a fork, threw some Zatarain's
creole seasoning and butter on em and Mange'...mamamia these things were fantastic. have two racks to bring
to work tomorrow.

forgop 05-08-2011 05:24 PM

Re: What's in your smoker?
 
1 Attachment(s)
Ok, I gave into the peer pressure to try some baby backs...getting ready to pull them off now.

MarkinAZ 05-08-2011 05:48 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by forgop (Post 1256937)
Ok, I gave into the peer pressure to try some baby backs...

Quote:

Originally Posted by OLS (Post 1256858)
Happy Mother's Day Smoke lovers! Threw a cryopack of Small Bone Spare Ribs on the barbie today...

Great looking ribs guys:dr

pnoon 05-08-2011 05:51 PM

Re: What's in your smoker?
 
If it would stop drizzling, I am planning to do another pizza (bbq chicken).

MarkinAZ 05-08-2011 06:08 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by pnoon (Post 1256952)
If it would stop drizzling, I am planning to do another pizza (bbq chicken).

Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?


pnoon 05-08-2011 06:09 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1256963)
Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?


Nope. I usually make my own from scratch.

forgop 05-08-2011 06:23 PM

Re: What's in your smoker?
 
1 Attachment(s)
Spare ribs after 6 hours

dadof3illinois 05-08-2011 07:13 PM

Re: What's in your smoker?
 
All of you have cooked up some great looking ribs. Momma wanted to go out for pasta this evening so that's what she got but I would have rather stopped by one of your houses for those ribs....LOL.

Nice job guys!!!

T.G 05-09-2011 10:20 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1256963)
Speaking of pizza dough, I was over at Trader Joe's yesterday and noticed they had three varieties of pizza dough you could purchase to make a pizza. Looked like an interesting deal if one was afraid to venture and whip up a batch of dough. You ever try their dough Pete?


I'll save you the trouble in two words: It sucks.

It used to be exceptional up until about 3-4 years ago, it would yield these great crispy chewy thin crusts. Did you ever get a chance to eat at the original Jacopo's in BH before they closed and sold the name? It was like their old crust. Very NY-ish.

So good that half the time I wouldn't even bother to make dough, I'd just buy it from them. But then they reformulated it, took out at least one of the key ingredients that gave it that fantastic texture and flavor and now, seriously, it's just crappy pulp with no flavor.

MarkinAZ 05-09-2011 11:10 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by T.G (Post 1257257)
I'll save you the trouble in two words: It sucks.

Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

cricky101 05-09-2011 12:40 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1257309)
Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

I've used their plain crust (not the herbed or wheat) a couple of times and it was good. Crispy bottom and a nice chew when we used a pizza stone in the oven at 550.

Mr B 05-09-2011 01:38 PM

Re: What's in your smoker?
 
I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those.
Came out great. They go so quick, I might have to start smoking 3-4 at a time. :noon

kgoings 05-09-2011 01:57 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Mr B (Post 1257435)
I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those.
Came out great. They go so quick, I might have to start smoking 3-4 at a time. :noon

Pardon the ignorance, whats the difference between Pulled and Carnitas?? They are both shreded-ish pork right??

MarkinAZ 05-09-2011 03:09 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Mr B (Post 1257435)
I smoked up (2) 7lb Bone-In Prok Shoulders Friday night. 1 for BBQ Pulled and the other for Carnitas. Sorry, all I got was the before pics & we've all seen those...


Isn't Prok on the California Endangered Species list Brent?;)

replicant_argent 05-09-2011 03:18 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1257488)
Isn't Prok on the California Endangered Species list Brent?;)

I thought P'rok was Spocks inbred stepbrother.

Mr B 05-09-2011 03:48 PM

Re: What's in your smoker?
 
LOL, sorry it was my left-handed typing techniques :sh

Ya it was pork not prok.

Kirk, no difference in the shredded pork. I just added BBQ sauce to one and nothing to the other (will use for carnitas.)

T.G 05-09-2011 04:42 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1257309)
Well, big time ratz! Isn't it a *itch when change occurs? Thanks for the heads-up Adam:tu

Yeah, especially when they mess something up for the silliest of reasons. They made the dough healthier. It's a pizza for crying out loud, it's not exactly healthy to begin with, was it really necessary to take the lard out and replace it with low fat oil that yields a dough with totally different (and totally suck-ass) characteristics?

If they had at least used olive oil as the substitute, then I might have forgiven them, but of course that would have driven the price up.

pnoon 05-09-2011 08:22 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by nofeardiver (Post 1254589)
Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?

Quote:

Originally Posted by pnoon (Post 1255602)
I'll post something in the Recipe sub-forum this evening. When it comes to cooking, I have no secrets.
Posted via Mobile Device

Better late than never.

http://www.cigarasylum.com/vb/showthread.php?t=45437

MarkinAZ 05-09-2011 08:30 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by pnoon (Post 1257749)

Saw it. Love it. Thanks Peter:tu


nofeardiver 05-10-2011 07:37 PM

Re: What's in your smoker?
 
ok not really smoked, but i did do some grilling on my egg which is also my smoker, i did throw some jack daniels smoking pellets in...

So did some chicken, hamburgers, bella mushroom caps(my favorite), baked potatoes, and squash all on the grill tonight, here are a few pics.... Also my wife likes here burger well done, and thin, so she cut it in half, and low and behold it looks like a flipping smoke ring, it was sweet... i did throw in some jack Daniels smoking pellets for about an hour cook... O well it was darn good...

http://heavyequipmentrepair.com/dod/...q/051011/7.jpg
http://heavyequipmentrepair.com/dod/...q/051011/5.jpg
http://heavyequipmentrepair.com/dod/...q/051011/2.jpg

cricky101 05-11-2011 08:15 AM

Re: What's in your smoker?
 
Did some spare ribs, armadillo eggs and ABTs on the cheap bullet smoker last weekend. First cook of the year.

But I've got 2 pork butts, a packer brisket and corned beef (for pastrami) in the freezer ready to go!!

fxpose 05-12-2011 11:21 AM

Re: What's in your smoker?
 
I'm preparing to smoke 2 racks of spareribs and roast some red potatoes this afternoon in the brick oven.

forgop 05-12-2011 05:48 PM

Re: What's in your smoker?
 
Anyone have a good ABT recipe? Wanting to try some out on the smoker this weekend. Would also love to try something a bit more out of the ordinary other than the standard pork fare, so something geared more towards an appetizer type of thing would be nice. Any suggestions? Thanks!

hammondc 05-12-2011 05:52 PM

Re: What's in your smoker?
 
2 boston butts tomorrow....

OLS 05-13-2011 01:51 PM

Re: What's in your smoker?
 
Mr. Know it All has a question....when you do shoulders, do you smoke with that thick piece of skin on it
or do you like to trim that away? I like pig skin but I imagine it ain't too hot smoked. I also think it would
inhimit smoke penetration. Any ideas or preferences??

Went out to the store at lunch and picked up two shoulders and 4 racks of BBRs. I need to stock up while
the BBRs are onsale, cause I have a feeling it's gonna be a smoky summer. I also have a family gig in Aug
where I will have to feed about 15 up in the smokies. My freezer is NOT big, lol. Gonna be touch and go.

fxpose 05-13-2011 02:15 PM

Re: What's in your smoker?
 
1 Attachment(s)
I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.

wayner123 05-13-2011 02:38 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by OLS (Post 1261640)
Mr. Know it All has a question....when you do shoulders, do you smoke with that thick piece of skin on it
or do you like to trim that away? I like pig skin but I imagine it ain't too hot smoked. I also think it would
inhimit smoke penetration. Any ideas or preferences??

Went out to the store at lunch and picked up two shoulders and 4 racks of BBRs. I need to stock up while
the BBRs are onsale, cause I have a feeling it's gonna be a smoky summer. I also have a family gig in Aug
where I will have to feed about 15 up in the smokies. My freezer is NOT big, lol. Gonna be touch and go.

Did you get a picnic instead of a Boston Butt?? A picnic is still a shoulder but it is cooked as you would do a ham. If you are talking about a Boston Butt, I have never seen a Butt with skin on it, just a large fat cap.

MarkinAZ 05-13-2011 03:10 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by fxpose (Post 1261669)
I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.

They look delicious:dr


Stevez 05-13-2011 03:36 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by wayner123 (Post 1261688)
Did you get a picnic instead of a Boston Butt?? A picnic is still a shoulder but it is cooked as you would do a ham. If you are talking about a Boston Butt, I have never seen a Butt with skin on it, just a large fat cap.

Agree; it's got to be a picnic and I would certainly cut the skin off for the exact reasons you mentioned. The picnic is much more "hammy" and is great itself, but won't be like the other half typically known as shoulder (for pulled pork usually).

OLS 05-13-2011 05:41 PM

Re: What's in your smoker?
 
Wayner is a funny character. He knows I know what a butt is, lol.
This thing is in no way COVERED with skin, maybe 1/5th. But I agree, I think I should pay a little closer attention.
I have seen 'shoulders' that are twice as long as this. (not two butts in a bag) I am guessing that they are both
parts in one.
Lemme go and check the freezer. haha, yep, picnic.

Smokin Gator 05-14-2011 03:11 AM

Re: What's in your smoker?
 
A shoulder is a picnic and a butt together. The butt is the upper part of the shoulder and the picnic is going down the leg.

To me they cook the same and taste the same. I cut that skin off just 'cause it is ugly as heck... but there is not that much meat under it so it doesn't really matter either way, and cook it just like a butt.

hammondc 05-14-2011 07:24 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by Stevez (Post 1261754)
Agree; it's got to be a picnic and I would certainly cut the skin off for the exact reasons you mentioned. The picnic is much more "hammy" and is great itself, but won't be like the other half typically known as shoulder (for pulled pork usually).

YEs...this.


And on a side note, my temperature took a dive last night sometime down to 150* :jd

Sneaking back up on 205 now. :tu

OLS 05-14-2011 08:05 AM

Re: What's in your smoker?
 
Well, it's ON THERE now so no going back. I am cooking up the skin for the doggies to chew on and think
they got some kind of great scraps. They are so grill-spoiled. If I am cooking 5 burgers, they always get one
crumbled up and hand fed. If I cook ribs, 2-3 racks, I will end up feeding them about half a rack. The best is
the rib trimmings from st.louisizing. They feast.

Anyway, I'll know if I like em in about 5 hours. I just know they were cheap, about 5 bucks each.

hscmit 05-14-2011 08:08 AM

Re: What's in your smoker?
 
brad, thats awesome
I bet those dogs love the smell of the grill firing up more than you do!

wayner123 05-14-2011 09:53 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by Smokin Gator (Post 1262217)
A shoulder is a picnic and a butt together. The butt is the upper part of the shoulder and the picnic is going down the leg.

To me they cook the same and taste the same. I cut that skin off just 'cause it is ugly as heck... but there is not that much meat under it so it doesn't really matter either way, and cook it just like a butt.

I always defer to Brent, as he is the pro and all around pitmaster.


Here are a couple decent diagram of pork cuts:

http://0.tqn.com/d/culinaryarts/1/0/g/H/-/-/picnic.jpg

http://3.bp.blogspot.com/_CleRr46Nh1.../pork+cuts.jpg

OLS 05-14-2011 11:51 AM

Re: What's in your smoker?
 
Nice diagrams...I had always seen the beef ones but never went looking for the hog.
I wonder why they call it a "picnic"? Interesting term. Not as interesting is I put three
racks worth of St.Louis-ize trimmings on the smoker with the picnic and pulled it all off
the grill and divvied it up already. Meaning without pics. Dangit. I WILL shoot the roast.

OLS 05-14-2011 12:19 PM

Re: What's in your smoker?
 
OK, let there be meat. The picnic has an hour at least to go, don't know, I have no thermometer.
But I do know meat, lol. It comes off when it's ready. ;) We got a picnic and some Rib Trimmins
from three racks o ribs I trimmed up last weekend.

http://i954.photobucket.com/albums/a...ibtrimmins.jpg
http://i954.photobucket.com/albums/a...nicbuttend.jpg
http://i954.photobucket.com/albums/a...nichockend.jpg

The trimmins were VERY good, even having to go around bones and cartilage, just exccellent flavor and smoke.

hammondc 05-14-2011 01:14 PM

Re: What's in your smoker?
 
THAT looks delishus.

2 Boston Butts went on last night at 11pm (Central) 15 hours later, they are hanging out at 178*. Dome temp of 210.

COME ON DAMMIT.....I am hungry.

Fordman4ever 05-14-2011 01:59 PM

Re: What's in your smoker?
 
Going on the smoker right now!!!

http://i1135.photobucket.com/albums/...g?t=1305403148

Steve 05-14-2011 07:13 PM

Re: What's in your smoker?
 
Looks good Brad!

Steve 05-14-2011 07:14 PM

Re: What's in your smoker?
 
A great looking start Earl!

Steve 05-14-2011 07:15 PM

Re: What's in your smoker?
 
I just lined up a small cook for early June, a couple hundred punds of pork butt, a couple of cases of ribs, and probably a couple of packers. Hopefully it wont heat up to uch by then!

Fordman4ever 05-14-2011 07:30 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by steve (Post 1262854)
I just lined up a small cook for early June, a couple hundred punds of pork butt, a couple of cases of ribs, and probably a couple of packers. Hopefully it wont heat up to uch by then!

Sounds like fun.

OLS 05-14-2011 07:37 PM

Re: What's in your smoker?
 
2 Attachment(s)
Let it cook on the grill for another 45 minutes, then finished it in foil in the oven while I took a lil nap,
slathered it with Sweet Baby Ray's and broiled it for another few minutes. Pulled it with a couple forks
and promptly froze it, lol.

Smokin Gator 05-15-2011 06:50 AM

Re: What's in your smoker?
 
My old cook team partner and I did our first competition in a long while this weekend. It was in the town where I live so there was no excuse for not doing it!!

Finished third in pork, fifth in both chicken and brisket, fifteen in ribs and 6th overall (I think) out of 36 pro teams. I have no idea what happened to the ribs... they were so over done it wasn't funny. If we would have done what we usually do in ribs (usually a strength) we could have easily gotten our first Grand Championship.

Oh... and we won People's Choice for the first time ever. That was pretty cool as we never really pay much attention to that butt. We just season it, cook it, pull it, and pour whatever half empty bottles of sauce are in the trailer over it.

I sure wish I had the time to do more comps... This weekend really made me miss it!!!

Steve 05-15-2011 07:15 AM

Re: What's in your smoker?
 
I guess you are just going to have to practice more on your ribs...I'm sure about 300 of your closest friends would volunteer to critique them for you :D

Fordman4ever 05-15-2011 07:39 AM

Re: What's in your smoker?
 
I know I would.

MarkinAZ 05-15-2011 10:03 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by OLS (Post 1262550)
We got a picnic and some Rib Trimmins
from three racks o ribs I trimmed up last weekend...

Nice looking picnic and rib trimmins Brad:dr Now, where exactly in TN do you live;)


OLS 05-15-2011 10:21 AM

Re: What's in your smoker?
 
Right where you'd think for being a BBQ guy, lol. I had a good time this weekend. I don't mess with butts much,
not a fan of having a lot of pulled pork in the fridge. I cook for practice and fun and take most of it to work to share.
Otherwise I'd be 400 lbs. So mostly I cook ribs cause that's what I like. But this time I decided to put some of this
thread into practice. I used to only eat butt roast out of the oven, and then only in winter for the free heat and
wonderful aroma. Then I started smoking them, but never getting it all that spectacularly done, pulling it out
early, slicing instead of pulling. Put while I would NEVER foil ribs, it sure did a number on that picnic. Man, talk about an
easy pull and great flavor. Used no liquids in the foil, but it worked out great.

forgop 05-15-2011 10:27 AM

Re: What's in your smoker?
 
3 racks of spare ribs and 24 ABT's are on the fire. Can't wait to try out these ABT's since this will be a first. .


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