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Re: What's in your smoker?
I've got 4 butts going on the smoker tonight for an overnight cook.
This is how I've done them the last 2 cooks. Awesome stuff. http://www.virtualweberbullet.com/pork4.html |
Re: What's in your smoker?
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Just bought a temporary charbroil grill. What better way to break it in?
http://i161.photobucket.com/albums/t...l/0fb70009.jpg Posted via Mobile Device |
Re: What's in your smoker?
yumm
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Re: What's in your smoker?
got some ribs on the smoker.
at the start. http://i1135.photobucket.com/albums/...g?t=1315169888 about 2 hours in http://i1135.photobucket.com/albums/...g?t=1315176965 |
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Ribs are done. Maybe a little over done, but they were good.
http://i1135.photobucket.com/albums/...g?t=1315186131 Everyone liked their dinner. http://i1135.photobucket.com/albums/...g?t=1315186749 Ribs are gone. http://i1135.photobucket.com/albums/...g?t=1315186925 |
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looking good.
Have two racks in the fridge that I rubbed with Magic Dust last night. Going on the smoker later today. Hope the rain slows down by then. |
Re: What's in your smoker?
I have a set of spareribs and a pork butt in the fridge. Rubbed last night first with yellow mustard, then the rub spices.
Also bought a smaller rack of lamb ribs. Not sure howto cook those. Posted via Mobile Device |
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Garlic, ginger, rosemary, soy sauce and sherry make good additions to marinades or wet (paste/slather) rubs. Depending what you use for smoke wood on your pork ribs, you might want to use different smoke woods for the lamb. Personally, I didn't care much for a heavy hickory combo with lamb. Oak, cherry work well IMO and plum rocks. Search this thread for lamb and you can find some commentary and preparations from a few people to use as jump points from ideas. Oh, and pulling the membrane off the back of lamb ribs is very difficult. Where on pork ribs it takes a minute, it took me 10 minutes, maybe longer, fighting with it and having it come off in pieces before I gave up and just left it in place on the 1/2 or 2/3 of them that I didn't get to. Then when I went to cook the ribs, all the meat from where I had pulled the membrane off shrunk and curled up at one end. Visually very unattractive. "Here's your smoked bone and wad o chewy greasy lamb meat. Bon apetit cromag." Never tried to remove the membrane from lamb again. |
Re: What's in your smoker?
Yesterday we smoked am 8 lb butt, 2 whole chickens, 4 racks of ribs, and 2 racks of Gator Ribs. Also had 4 lbs of gator loins chopped into 1/2" pieces and fried. Amazing dinner.
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I forgot to take pics before I bagged it all up...
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Did some chicken breasts for lunch this week and did some burgers as well
http://i1197.photobucket.com/albums/...e/1138096d.jpg |
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Here's what I just put in the smoker for an all nighter. A 9lb brisket and 2 top rounds. Tomorrow I'm doing 2 pork butts and a lot of chicken wings.
http://i1135.photobucket.com/albums/...g?t=1316218538 |
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Cooking for a wedding... 12 butts and a whole fresh ham are on the cooker.
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:np |
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Just pulled the last three butts off of the cooker and the cooler is loaded. That is the most I have ever cooked in the Spicewine. It used a bit more fuel... I had to add some more briqs after about 15 or 16 hours. A total of about 20 pounds of briqs for a 19 1/2 hour cook aint too shabby though-(P |
Re: What's in your smoker?
11 lb brisket, squash and taters today!:dr smoked with apple wood.
point http://i513.photobucket.com/albums/t...b/100_1064.jpg flat http://i513.photobucket.com/albums/t...b/100_1063.jpg |
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Looks great Dave!
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I had pulled pork sandwiches leftover from my last cook a couple of weeks ago. Show us some fresh pork! http://oldchurchbbq.com/sharedpictur...-17_Dinner.jpg |
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I had a funny, expensive story from two weeks ago, bought a pack of sawn-perpendicularly short ribs,
16 freaking bucks, and I got SO MAD at my stupid landlady that I decided not to go outside and smoke them, but do them in the oven instead. What a mistake. A 16 dollar mistake. They were good to eat, but not GOOD. I gave one to my co-worker and he said that's the worst thing you ever cooked. Guess he is spoiled or something. So today I got another 16 dollar pack of sliced beef short ribs. And a whole chicken. I am gonna smoke the ribs and make Chicken a la Grande from Mosca's in NOLA, just simmered chicken in rosemary, garlic and white wine. Gonna KICK A55!! |
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Wow, this thread is sad, man. Oh how the mighty have fallen. I JUST get to see the juicest brisket shot I think
I ever saw and then NUTHIN. Ah, oh well. Landlady hatred or not, I am going out in the back yard this weekend. I am gonna do beef ribs, pork ribs, and for a change of scenery and a DYNAMITE dish for storing away in the fridge, Mosca's Chicken a la Grande. Check out the recipe here....: http://www.cigarasylum.com/vb/showth...08#post1418608 |
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Sounds good brotha. Post some meat p**n |
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Stopped by Costco and picked up a Brisket to throw on the smoker, hopefully tomorrow so the eats are ready to go for some football on Sunday. No clue yet as to what I am going to fill up the rest of the open space with ....
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For YOU, Mr. B, I will go into the fridge, get em out of the bag and arrange them on a plate, therefore dirtying
the plate and forcing a re-wash. :) |
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mmmmmmmmmmmmmmmmmmm!
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I like em, but i am "starting" to think that they are wildly over-priced. it's like I am the only one that doesn't get
the joke. You have to be extremely lucky to get a pack with meat on the bones, and they are high-priced. But good?? Yep, that IS so. |
Re: What's in your smoker?
Brad, are perpendicular cut short ribs the same as flanken cut?
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Brad, those look amazing! Are they sauces or do you just use a dry rub. I have to try those.
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I am not sure what they are called, I used to see em at Chinese restaurants on poo-poo platters. They are just short ribs
cut against the grain. I will look around on search engines and see what they are called outside of what I called em. As for the exterior, they are simply sprinkled with dry rub and smoked for 45 mins and continuing on with a slow cook for another hour. They taste as good as they look, PROVIDED you like the taste of beef ribs...some don't. I barely do. Hahaha, apparently Dom, they ARE called Flanken Cut ribs......never heard that...sounds like Frankenribs. |
Re: What's in your smoker?
Thanks Brad.
I use thin Flanken cut when making my Korean short ribs. Never smoked them thin. I sometimes ask the butcher to flanken cut them but in 2.5 to 3 inch thickness. I braise those, add them to Sunday gravy, and smoke them. The best way to get short ribs IMO! |
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I did another pizza tonight.
Homemade dough (a given), a light coating of olive oil, some pre-smoked chicken sausage, and 3 cheeses. :dr |
Re: What's in your smoker?
On another note, I bought one of these at Home Depot for $50
http://www.charbroil.com/bps/char-br...96_regular.jpg I bought some dryer vent hose and did a chimney to chimney with duct tape and, presto, a cold smoker. Did some jack cheese for an experiment and it turned out so good I put some on the pizza. |
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Love it! :tu (from the guy who uses a soldering iron in a soup can full of wood chips) |
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Did a batch of apple pie baked beans and my first brisket on the smoker yesterday.
First the beans: http://i175.photobucket.com/albums/w...f/DSCN4944.jpg http://i175.photobucket.com/albums/w...f/DSCN4945.jpg Then onto the smoker: http://i175.photobucket.com/albums/w...f/DSCN4967.jpg http://i175.photobucket.com/albums/w...f/DSCN4969.jpg |
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And while it smoked, we found a way to keep busy in the kitchen: red and green pepper jellies, red and green salsas and some chili sauce for good measure:
http://i175.photobucket.com/albums/w...f/DSCN4972.jpg |
Re: What's in your smoker?
wrong thread
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Re: What's in your smoker?
Awesome pics Jeff. Thanks for sharing.
Not the wrong thread for those who love pics of food and what was happening while the goods were in the smoker. :tu |
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:tu:tu
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A little feast from Sunday morning.........sorry about the pic, I cut the rack in half and tried to pile everyting on the plate.
Good stuff for sure, but not the best documentation. I took Photoshop off my laptop, or should I say I have not put it back opn after blanking the Hard Drive. Simply grilled burgers and a smoked rack of babys, and 3 sticks of Boudin Blanc |
Re: What's in your smoker?
have two briskets on the egg tonight . 6&7 lbs for a party at the local B&M
i work at. also doing corn bread muffins and beans. hope everything turns out good. a long night cook. pics to follow later. stinkie |
Re: What's in your smoker?
Tomorrow on the egg will be coffee and chili rubbed filet's with the wife. Saturday will be an mexican spice rubbed pork tenderloin with an ancho chili bourbon sauce. Will try and get some pictures. May do a brisket mid week as well. Gonna really utilize the new Costco membership I'm getting tomorrow morning, lol.
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Going to some chicken wings tomorrow, try out some new recipes...
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Coffee and chili rubbed filet's are on tap for tonight. Just lit up a Cain Daytona while the egg gets up to searing temps. Post cook pictures to follow!
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