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Re: What's in your smoker?
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From yesterday, rosemary smoked chicken covered with honey badger rub.
http://www.cigarasylum.com/vb/attach...1&d=1337607929 |
Re: What's in your smoker?
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Re: What's in your smoker?
I know that's what my wife did with pictures of my fatty.......
:rofl I'm not married, lol... So here we are staring at one of the top three bar-b-que weekends of the year. Not too much action yet. I need freezer space and have three bags of charcoal on hand, so it's gonna be on like DK. Many photos will be snapped. Many beers will be drunk. Likely won't be the only thing drunk around my back yard. Gonna fire up the Jimmy Buffet Machine, too. I have spares, pork steaks, burger meat and whatever I find at the Jiggly Piggly today and tomorrow at lunch. |
Re: What's in your smoker?
Only 3 bags of charcoal, Brad?
Amateur. ;) My charcoal supply is down to about 100lbs give or take, the big charcoal sales this weekend can't come soon enough. I heard that Wal-Mart already has 2x15# KF blue on sale for $5.48, but I haven't personally confirmed this price. |
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Amateur ;) |
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About 100lbs of KFb + 2 5# of Jack Daniels whiskey barrel charcoal is all that's currently left. |
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But stocking up for me was 4 bags....might get a LITTLE more tomorrow afternoon at lunch. It is comforting knowing it is there in the shed. Running out of charcoal is one of the ultimate bummers. You run out of one kind of meat, usually there is something else in the freezer, you can adapt. You run out of CHARCOAL, your a55 is headed to the store. |
Re: What's in your smoker?
Well now I am in "Trouble". I went to the store. To begin with I have NO FREEZER SPACE, not an inch.
So I knew I was buying fresh for the weekend, or fresh for the freezer and cooking from my frozen stock. BBRs were on sale, about 8 bucks a rack. picked up 4 racks of those, Chicken wings were on sale as were chicken legs. Got about 40 wings and 20 legs. So I guess I am taking out a big cryo pack of spares and using that space for BBRs that I want later in the summer. But that will not free up enough space for the chicken, haha....guess chicken is back on the menu, boys. |
Re: What's in your smoker?
I am firing up tonight and doing 4 butts, 2 shoulders, and tomorrow will do 2 racks of ribs. Havin' an 80th b'day party for my mom!!!
Sweet blue to all of you this weekend!!! |
Re: What's in your smoker?
Dog gone it, I got most of that meat in the freezer! I am going to cook a dozen chicken lags and two racks of spareribs.
Plus whatever I see on sale today. Problem is, the formerly reduced rack is no longer reduced. I am not sure if they think we are stupid or they are stupid. CIP, half rack of scraped down beef ribs, fresh in the case, 7.94. Same basic sized rack in the reduced case with a new over-barcode, 7.99....I got mad and left. The meat is reduced a couple dimes in most cases. Shame, cause I used to get almost all my meat that way. I have to drop off half a dozen frozen squirrels at the raptor center at lunch, I guess I will drop in again and see what has changed, if anything. Outside of that, I guess the menu is set. Might create some moinkage or turds if I get bored. |
Re: What's in your smoker?
The Main Players:
19.26 lbs of Butt http://i1210.photobucket.com/albums/...d/aa3ce462.jpg http://i1210.photobucket.com/albums/...d/c03bcf1c.jpg I'm only one that likes ribs, so only 1 rack of spare ribs (which I prefer over baby-backs) http://i1210.photobucket.com/albums/...d/0474d0a1.jpg The fuel (Apple, Pecan and Hickory) A small handful of charcoal is used for starting the wood, but otherwise, I cook with wood, not charcoal. http://i1210.photobucket.com/albums/...d/4cdd5489.jpg |
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The side players, fresh from garden this morning (Squash and zucchini will be picked just before they are to be cooked).
http://i1210.photobucket.com/albums/...d/a21cec2f.jpg http://i1210.photobucket.com/albums/...d/5b1a83b6.jpg http://i1210.photobucket.com/albums/...d/579eaec1.jpg |
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Ready to come off the grill. I didn't need the second butt, but the sale price was on a two-pack. Had the fire, had the space, so cooked second one also. Hard to have too much BBQ!!
http://i1210.photobucket.com/albums/...d/19b3c67f.jpg |
Re: What's in your smoker?
Man I need to get a smoker! That looks so good!
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Rain all weekend here, so I will have to live vicariously through everyone else. :)
Cliff, the bark on your butts make me want to fire up the charcoal smoker again, but the Traeger is so easy, and I'm so lazy. :D They look delish! |
Re: What's in your smoker?
If you need to stock-up on Kingsford charcoal, WalMart is running their twinpak special through May 28, 2 fifteen pound bags for $5.48:tu
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DAMMIT to hell. I about cleared the grill without taking pics. Luckily I realized it after the
chicken legs and rib trimmins came off the grill and got wrapped up for other people's lunch. The spares were still on the grill. This shows you how I do my meat, little pile o coals on the far right, meat on the left where the chimney is. http://i954.photobucket.com/albums/a...ribsngrill.jpg Ralph is totally ready for Memorial Day tasties... http://i954.photobucket.com/albums/a...G/Untitled.jpg I dedicate this perfect meat to all the troops serving overseas at this time. God Bless You and may you and your families remain safe and watched over. |
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Ready to come off the grill in mere seconds....not much smoke ring today for some reason,
but EPIC flavor, just buttery-sweet and hickory smoked and that SBR's "Honey BBQ" flavor today. http://i954.photobucket.com/albums/a.../ribsready.jpg http://i954.photobucket.com/albums/a.../ribsready.jpg |
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Saturdays smoke...
Doin 2...one to slice, and one to pull...took like sliced one to 170, then foiled to 185....pulled chuckie went to 190, then foil til 210...used hickory with Royal Oak lump...kept temp in the 220-250 range...had the sliced beef with some green beans and grilled baby Yukon Golds... http://i313.photobucket.com/albums/l...r/2c9488b6.jpg http://i313.photobucket.com/albums/l...r/32cce279.jpg http://i313.photobucket.com/albums/l...r/3b0090ad.jpg http://i313.photobucket.com/albums/l...r/a13264d3.jpg http://i313.photobucket.com/albums/l...r/cf999373.jpg Ribs on the menu for today.... |
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Where's your martini? :al
Looks good, Brother. |
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25 lbs of brisket that has been in the fridge for 3 days with Penzys Arizona Deamin spice rub going on in less than 30 minutes. Got a mess of smokers coming for the herf this afternoon and boy can they eat!
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Re: What's in your smoker?
Did a pair of butts and ABTs yesterday.
http://i175.photobucket.com/albums/w...f/IMG_0212.jpg The finished product http://i175.photobucket.com/albums/w...f/IMG_0217.jpg |
Re: What's in your smoker?
3 Attachment(s)
Bobarian picked up a couple racks of St. Louis ribs and whipped up killer rub for them Friday, then brought them to the herf yesterday, handed them to me and we proceeded to break in Ratter's new smoker for him.
I got so busy herfing, talking and cooking I forgot to take any pictures of the finished ribs until we were all in the middle of eating, so here's some really crappy cell-phone pictures of what was left of some really good hickory-cherry-oak smoked ribs. Also went shopping at HD, fuggers cut me off 12 twin 13.9 packs, had to go across the highway to Lowe's for another 4 twin 20 packs. That ought to hold me until the next sale. |
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:tu:tu
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:dr:dr
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Good lookin eats all around! :dr
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Ribs today. Going on in about 2 hours.
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Did 3 racks of babybacks....with 2 chubs of JD sausage, one hot rubbed with turbinado sugar and one regular with some BBQ rub....fatty goodness!....and some smoked pepperoni for good measure!....smoked over apple and sugar maple...huge rain storm came thru so foiled the ribs for a bit to wait it out which made them a little too "fall off the bone" for my taste though my guests raved...fatties and pepperoni made a nice app....served ribs with some homemade bourbon bbq sauce and grilled veggies...drank more bourbon to "round out" the meal!
http://i313.photobucket.com/albums/l...r/08b70a10.jpg http://i313.photobucket.com/albums/l...r/49ee5abc.jpg http://i313.photobucket.com/albums/l...r/a6f10010.jpg http://i313.photobucket.com/albums/l...6028655a-2.jpg http://i313.photobucket.com/albums/l...6028655a-1.jpg |
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I never thought of smoking pepperoni, will have to give it a try. :tu |
Re: What's in your smoker?
Nice looking BBQ everyone:dr:dr:dr:dr:dr
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:dr:dr
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Looks great Keith!
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Small 7 pounder on to smoke.....using mesquite chunk and oak logs. Planning to have it for dinner.
https://picasaweb.google.com/1172932...67946764202034 |
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I accidentally posted the same rib shot twice up there. HERE is the shot of the ribs seconds before they came off.
http://i954.photobucket.com/albums/a...ribsready2.jpg |
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did a nice turkey breast and whole chicken today with mesquite chips. yummy
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Re: What's in your smoker?
Posting some pics from the day's smokin since I wasn't able to earlier.
This is also the first time that I have tried burnt tips as it was something I found on here. Those things turned out awesome! https://lh6.googleusercontent.com/-T...-00-45_637.jpg https://lh3.googleusercontent.com/-6...-51-59_244.jpg https://lh3.googleusercontent.com/-i...-56-14_374.jpg |
Re: What's in your smoker?
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Picked up some 6" flour tortillas and made some mini-pizzas...
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out of context for what they are actually talking about, lol. Fat, burnt beef. |
Re: What's in your smoker?
Anyone have a good mustard bbq sauce they can recommend? Gonna stock back up on some cowtown night of the living and wanted to see about adding some mustard sauces or just any other highly recommended sauces, whether it's Carolina, Kansas City, etc, I don't care. I like heat, but not so much you can't taste what you're eating and I think the Cowtown does a good job of it.
Thanks |
Re: What's in your smoker?
This recipe has been floating around on the BBQ forums for ages, I have no idea who originally wrote it.
Tweak the cayenne pepper and hot sauce ingredients to your liking (use something like Dave's Insanity Sauce if you want it to have a kick) Mrs. Piggy Mustard Sauce: Ingredients: 1 C. mustard 1/2 C. sugar 1/2 C. cider vinegar 1/4 C. brown sugar, light 2 T. chili powder 1 tsp. pepper 1 tsp. white pepper 1 tsp. cayenne pepper 1 T. hot sauce 1 tsp. soy sauce, dark 2 T. butter Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness. Simmer for 10 minutes. Remove from heat and add butter and soy sauce. |
Re: What's in your smoker?
Adam, would you be so kind and post this in the Recipes sub-forum?
Posted via Mobile Device |
Re: What's in your smoker?
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http://www.cigarasylum.com/vb/showth...00#post1645500 |
Re: What's in your smoker?
Quick question:
Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not. What say ye? |
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On a side note. I usually cut the whole loin in half. Then I make 3/4-1 inch thick loin chops out of one half. YMMV |
Re: What's in your smoker?
thanks, peter. That's a great idea about the chops. i have a grip of people coming over tonight, so i'm going to smoke the whole thing this time. i did half it though, as the full loin would not fit on my smoker. i was worried at first about cutting it, but then i realized i'd have double the burnt ends :)
Posted via Mobile Device |
Re: What's in your smoker?
This was a "pissed off that I couldn't make the Rochester herf" smoke...Pepperoni, ABT's, MOINKS, and Pig shots....the ABT's and pig shots stuffed with cream cheese and pulled beef mixed with some chipotle bbq rub...smoked over sugar maple for about 2 hours at 250-275....MOINK came off a little earlier then glazed with a rasberry-chipotle sauce...packed it all up and brought over to a friends house for an impromptu "wifes away the boys will play" bbq...lots of booze, cigars and good eats!
http://i313.photobucket.com/albums/l...r/755175fe.jpg http://i313.photobucket.com/albums/l...r/a820794b.jpg http://i313.photobucket.com/albums/l...r/6279813e.jpg http://i313.photobucket.com/albums/l...r/b9ae3594.jpg http://i313.photobucket.com/albums/l...r/cb31d767.jpg |
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