Re: What's in your smoker?
 

doing 3 racks this weekend... any baked bean recipes that can be done in the 5 hrs that you guys reccomend?

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Yesterday I threw a couple chicken breasts in Cuban mojo w/ oil to marinade, put them on the smoker this evening, and ran it more as a charcoal roaster / oven than a smoker (350F-ish) w/ no smoke wood. Right at the end, flipped them over above the coals to burn the skin a bit.

Chicken turned out really good, photos turned out like crap.

Black beans inspired by Clara's recipe and white rice on the side.

Re: What's in your smoker?
 

Whenever you get here brudda.:tu

Re: What's in your smoker?
 

Sounds great, Adam.

Re: What's in your smoker?
 

Thanks for the link....missed it the first time around. Definitely trying this!

Re: What's in your smoker?
 

Pics?

Re: What's in your smoker?
 

It's a good recipe, but the water and cook times / method Carlos originally posted were off, so the first time I made it, I ended up with soup. Really good soup. If you scan down the thread you'll see that Carlos made some corrections later on.

Beans in a pressure cooker can be kind of quirky too depending on a few factors including how long the dried beans have been sitting around (Alton Brown has a good explanation in one of his books). Since I'm no longer using the million year old bags from the supermarket, I've gone back to just cooking them in a pot.

Re: What's in your smoker?
 

Thanks for the heads up. I would have made soup too. :tu

Re: What's in your smoker?
 

Oh I have an itch that can only be cured by a rib cook. I think I will go to Sam's tomorrow and pick up a case!!! The heat/humidity be damned!!!

Re: What's in your smoker?
 

Then you are a braver man than I sir!




Of course, the up side is there should be NO problem holding temp :r

Re: What's in your smoker?
 

I know brother... but I NEED some ribs!!! I just got 5lbs of Yardbird rub, 5lbs of Bovine Bold, and a gallon of Blues Hog sauce. I just can't take it:banger

Re: What's in your smoker?
 

Forgot to post the rest of the afternoon.

http://i175.photobucket.com/albums/w...f/DSCN4259.jpg
Loading the smoker with a nice mojito and LFDC Selectos

http://i175.photobucket.com/albums/w...f/DSCN4261.jpg
Gettin' there

http://i175.photobucket.com/albums/w...f/DSCN4262.jpg
Ready for the table

Re: What's in your smoker?
 

http://i175.photobucket.com/albums/w...f/DSCN4263.jpg
And finally, dessert!

Re: What's in your smoker?
 

Temps here are back down under 100 for the weekend, stocked up on wood chips yesterday, now it's time head to the store to see what the winner is for this weekend.

Re: What's in your smoker?
 

Love the PlowBoys rubs!....never tried the Blues Hog....yet!

Now that my friend, is what I call DESSERT!!

Re: What's in your smoker?
 

gonna try some gunpowder rub on some ribs this weekend.... we don't have it here so i'm gonna try Steve Elke recipe... i'll let you guys know how it comes out...

Re: What's in your smoker?
 

I'm slowly getting the hang of the UDS, smoking over direct heat (as intended with UDS's) vs using a heat barrier or diffuser. I'm trying different methods with each cook.

Last night I did some wings and beef ribs which I picked up at Costco. The ribs were in for 4.5 hours at 240F.

http://i31.photobucket.com/albums/c3...n/P1060142.jpg

http://i31.photobucket.com/albums/c3...n/P1060145.jpg

Re: What's in your smoker?
 

Wow, those look fantastic.

Re: What's in your smoker?
 

yep, looks like you're having a real tough time there...NOT!.....Nice ribs!:dr

Re: What's in your smoker?
 

Thanks guys! I'm having tons of fun with the drum smoker. I think I've punched enough holes in the drum and plugged up old ones experimenting with grates and diffuser placement....lol..

Re: What's in your smoker?
 

Looks like I'll be firing up the WSM next weekend as we're expecting about 30 people over after church. I'll probably throw on a couple of butts for sure and other meat will probably be burgers/brats/hot dogs. Might make my first attempt at some baked beans on the smoker....

Trying to decide for sure what to do-welcome any suggestions you might have.

Re: What's in your smoker?
 

Did I say Blues Hog... uh I meant Hog Blues... no Bog Hues... no Blog Uwes!!! Yeah that's it!!!

Re: What's in your smoker?
 

Oh... I picked up the case of ribs today along with a bunch of chicken thighs. Gonna pick a bunch of japs in the morning for ABTs and will be eating high on the hog tomorrow night!!

Re: What's in your smoker?
 

Right on Brent!

Re: What's in your smoker?
 

the ribs i made were a bit salty then I liked... any tips on some stew or something that i can do with the leftovers? I have 1 rack left...

Re: What's in your smoker?
 

Smoked a pack of CSR's, a pork loin, and a meatloaf yesterday on the WSM. Should be set for the week now. :tu
I've got to say that the ease and consistency of pork loin can't be beat! It is becoming one of my favorites.

Re: What's in your smoker?
 

so i took the last rack of ribs... tore it into bits.... 4 cups of chicken stock... 2 cups of diced tomatoes... 3 carrots diced... 3 celery stocks diced.... had 2 cups of mixed beans soaking in water for a few hours...threw it in all in a big pot... with some oregano, paresely, and thyme... boiled for 3 hrs... threw some barley in there... and came out with an amazing stew :)

Re: What's in your smoker?
 

Hog Apple baked beans on smoker!
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.
A couple hours in the WSM till thickened.


*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

Re: What's in your smoker?
 

How did those ribs turn out Brent?

I nieghbor droped off a mess of pecan wood for me this evening. As soon as it starts to cool off a bit, I'm going to fire off the big girl myself. When are you going to be up in my neck of the woods again?

Re: What's in your smoker?
 

While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat?

It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

Re: What's in your smoker?
 

anyone try thai style ribs...

found this recipe... the cook time seems a bit low... what do you guys think?

Ingredients

3 -1 1/2 lb racks of baby back ribs, membrane removed
3 cups of apple wood chips (750ml)

Thai Marinade
2 tablespoons peanut oil (30ml)
2 teaspoons of sesame oil (10ml)
2 tablespoons fish sauce (30ml)
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
1/4 cup chopped fresh cilantro (60ml)
2 stalks lemongrass, outer leaves removed and center thinly sliced
2 tablespoons sugar (30ml)
1 tablespoon of rice wine vinegar (15ml)
The juice of 2 limes

Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
1/2 cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped

Method

In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.

Cover with plastic wrap and refrigerate until time to serve with the ribs.

In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemon grass, sugar, rice wine vinegar and lime juice.

Place ribs in a sealable plastic bag. Pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.

Soak only 2 cups (500ml) of the apple wood chips in water for one hour.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.

Prepare a smoke pouch by squeezing the excess liquid from the soaked wood chips and place them on the centre of a large piece of tin foil. Combine the dry wood chips with the wet and fold the foil around the wood chips creating a pouch.

Using a fork, poke several holes in the smoke pouch and place it under the grate on the heated side of the barbeque. Close the lid and wait for smoke.

Once you have smoke, lower the heat under the smoke pouch to 275°F/135°C or medium heat and place the ribs on the opposite side of the grill where the burner remains off.

Close the lid and smoke ribs for 2.5 hours.

Baste Ribs with dipping and basting sauce in the last half hour.

Re: What's in your smoker?
 

No, but I know what I'm making this weekend.

Re: What's in your smoker?
 

Whenever I do a brisket the "top" for me is always the side with the fat.

Re: What's in your smoker?
 

Thanks! I figured as much, then all the fat would drip down the rest of the meat. Mhmmmmmmmm

Re: What's in your smoker?
 

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys.
All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program.
One of these days I'll get some pictures of our outings!!

Re: What's in your smoker?
 

It's a good thing that you do, Jerry. :tu

Pics would be awesome.

Re: What's in your smoker?
 

The ribs turned out good:tu

Made another batch of jerky yesterday and then put on a beef clod. I cut the clod into four pieces though.... more bark!!!

Re: What's in your smoker?
 

I'm firing up 2 butts today with my first attempt at baked beans. Going to inject them and use a rub from the virtual weber site. My cookout is tomorrow, but I don't want to put them on and cook overnight to keep temps controlled better.

Sam's Club has a BBQ competition going on today that's only a couple of miles from me. Free samples from 11am-4pm.

Re: What's in your smoker?
 

Did some ribs yesterday on the WSM 22.5...smoked them with apple chunks for 4 1/2hrs at about 250 and they came out awesome, everyone devoured them. I'm quiet happy with my first ribs!!
http://i513.photobucket.com/albums/t336/bosunb/001.jpg

Re: What's in your smoker?
 

Those ribs look real good Dave! Almost makes me want to get out in the heat an do a mess up myself...almost! :D

Re: What's in your smoker?
 

WOW, you SHOULD be happy with those racks. They came out looking a lot like mine, but shot under different light I am afraid.
For some reason I never remember to shoot them outside on the grill. I am always a few bones in before it hits me....CRAP, I needed
to shoot those, lol. And so with today. I gave a rack to the kid downstairs for his birthday to share with no one or everyone,
and started in on mine a few minutes ago. Then I remembered. So here is the partially eaten rack. The dogs got a rib each, too.
I decided to go off the menu today and leave them dry. Added a lot more sugar and kosher salt to my original rub. Very tasty.
The nap at the end got me, though. These are PERFECTLY tender and moist, but a tad mushy. Which I like, so no problems,
but would not win me any pro prizes. Dig that crystally crust.

Re: What's in your smoker?
 

My butts took 9 hours on the smoker, set them in my cooler to rest for an hour and then pulled them. By far the best butts I've ever made. I think the pulled pork will be a big hit for my get together tomorrow afternoon. Baked beans were good-don't know that I'd say they really tasted "smokey" though.

Re: What's in your smoker?
 

more bark = more better!....gotta do some chuckie soon!

Re: What's in your smoker?
 

Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood.
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Re: What's in your smoker?
 

:) looking forward to it

Re: What's in your smoker?
 

Here's the Thai BBQ baby backs. They turned out awesome.

http://www.cigarasylum.com/vb/pictur...pictureid=6115

I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness.

They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side.

Re: What's in your smoker?
 

Saturday I used some pulled pork I smoked a couple weeks ago and had in the freezer and made a pulled pork pizza on a stone on the Weber performer. It was awesome. A little bbq sauce, pulled pork, red onion and a mix of mozzarella and cheddar cheese. Cooked in about 8 minutes with just a little char around the bottom edges of the crust.

I made another with Canadian bacon and pineapple for the girlfriend, but the pulled pork was the best of the two.

Re: What's in your smoker?
 

I am always disappointed when I cook other dishes with leftover Pulled Pork. So I just eat it the regular way, haha.
Those Thai ribs look incredible! I can only imagine the flavor. My ribs from the weekend gave me terrible burps. Need to
figure that out, haha. Spent some time at Alfred's balcony on Beale St. yesterday taking pics of various Elvi out and about.
THIS is going to be one fantastic Elvis Week! The temps are not expected to rise above 93 all week. Compare at 98-100
for the last several years, maybe the last ten. Might cook uip some beef ribs this week in honor of the king.

Re: What's in your smoker?
 

they look delish!!! did you have to cook them a bit longer then the recipe said?

lemon grass is pretty hard to find... gotta go to a south asian market usually.... did you add honey to the mop only or marinade too... gonna have to try this one... i usually do dry rub only but been craving a spicy sweet wet rib... that's why i looked it up... gonna fire up the smoker this weekend for this...

any other reccomendations for as sweet / spicy rib guys? i would like to try a couple while i have her going.