Re: What's in your smoker?
 

Made a few more pizzas last night, hand tossed dough seared in a pan (comal) before loading it up and taking it out to the smoker. Cook for about 20 minutes at 400-450 then remove the lid to the smoker and move the pizzas over the coals to burn the bottoms a bit. The last part only takes a few seconds, so you have to keep them moving.

Re: What's in your smoker?
 

Great looking pizzas!

Re: What's in your smoker?
 

And that was enough time to cook the brisket?

Re: What's in your smoker?
 

haha, that's basically what the OTHER C.a.
wanted to be, but they can't stop arguing long enough to be great. I WILL GRANT YOU that we have a
share of blowhards (me) and we have some real elitist doofuses, but a lot of what you will read is hard-won
knowledge passed on willingly and gladly by one to another here. I will stop thread jacking now, but you
found the spot, man.

Re: What's in your smoker?
 

Hart to season a smoked bird since the skin is usually inedible. I always DO eat it, but I am not sure
I digest it. I think maybe you should get a Cajun Injector. That'll get that spice into the bird. I did a
infomercial for the guy that invented that thing before there was any such thing as a infomercial....
Did it LIVE, too, lol.

Re: What's in your smoker?
 

Just threw these babies on the smoker. 4 racks or pork ribs. they're for a welcome home/happy fathers day/happy birthday party for me. I'm not even mad that I have to cook for my own party. LOL

http://i1135.photobucket.com/albums/...33-20_687.jpg?

Re: What's in your smoker?
 

Nice before pic, but I want to see an after pic too. (but before they're eaten)

Re: What's in your smoker?
 

Looks like a good way to go Earl! Again, welcome home brother!

Re: What's in your smoker?
 

Thanks Steve.

and Derrick, I'll be sure to get some more pics up.

Re: What's in your smoker?
 

I'll be there in about 3 hours Earl.:D

Re: What's in your smoker?
 

on the smoker. got about 1 more hour on them, then finishing them off in the oven so I can go to a Studio Tobac event.

http://i1135.photobucket.com/albums/...g?t=1340464629

Re: What's in your smoker?
 

Now THAT is a warped sense of Cookery! :r

Re: What's in your smoker?
 

Left my smoker open last night. And it f*cking rained. :(

Now I get to spend a nice afternoon scrubbing the cast iron grates and reseasoning. Super.

I think I'll fry up some bacon first. Ever have one of those days where you just crave bacon? This is one of those days. Doctors say every piece of bacon you eat takes 9 minutes off of your life. By that math, I should've died in 1732.

Re: What's in your smoker?
 

That sucks. I hate when that happens. I like your math though. :r

Re: What's in your smoker?
 

I think they say that about COMBOS, too....But these Jalapeno gunk with the tortilla cracker crust are phenomenal

Re: What's in your smoker?
 

This all sounds way delicious...More!

Re: What's in your smoker?
 

A LOT was on the smoker today. I kinda messed up the placement of my hickory chunks
so I got minimal smoke when it counted today, but all in all I was pleased. I smoked a whole
chicken cut up, plus a weak-a55 rack of beef ribs, plus two packs of 'western-style pork ribs"...
or is it 'country-style'?? I am never sure. I also foiled some potatoes and some sweet potatoes.
I was thinking of sweets as more of a winter-fall kind of thing, but wow were they good today.
About three hours on the smoker. Took the bird off early. Once I fortified the coals, I had such
a hot fire, figured I would crisp the chicken and remove it. Good Call! Everything was perfect.
And YES, VIRGINA, that is REEEEAAAaaaallll butter! I am off the wagon all around.

http://i954.photobucket.com/albums/a...ne30thBBQ3.jpg

http://i954.photobucket.com/albums/a...ne30thBBQ2.jpg

http://i954.photobucket.com/albums/a...ne30thBBQ1.jpg

Re: What's in your smoker?
 

Ok Brad wins this thread hands down:dr:dr

Re: What's in your smoker?
 

Maybe this PAGE, but I am but a gnat on the butt of a steer around here. But I hope to be a horsefly one day.
I will say one thing, I have perfected the art of smoking on a machine that is mostly a grill. I have gotten about
as good at this indirect grilling and smoking as you can get. I have even decided just to STOP practicing. I have too
much meat in the freezer and don't even go into a store to get vegetables or anything anymore, it's straight
to the reduced meat rack and if there is nothing I buy a chicken or a rack of BBRs. It's a sickness I tell ya.

And you know, I say I am done practicing, but in my second chimney of coals, something made me fill it up,
when I know I only needed a half a chimney or less to finish the cook and to maintain my temps and I got
distracted talking to the landlady about some bullshi+ and threw in a full chimney and my temps shot up to
300+ and LUCKILY I pulled the chicken after browning and crisping the skin cause I totally overcooked my
pork fingers who WERE doing fine and likely really didn't even need another round of coals.

So maybe I am not ready to stop yet.

Re: What's in your smoker?
 

Cooked (smoked) a 7lb shoulder yesterday. Saturday night injected (apple juice, salt, sugar, worcheshire) and let it sit overnight. Rubbed it down (paprika, brown sugar, salt, pepper, garlic salt) and had it on the lump by 9 a.m. In my pile of lump, I had some hickory limb sections that looked like 1" slabs of summer sausage. Put it on 260F and left for church. Got home, sitting at 235F. I kept it in the 230F to 250F range and took if off when the fat shoulder part read 190F. Wrapped it in foil, a towel, and put it in a small cooler until 6 p.m. Shredded about half of it and used a variety of home-made sauces. Wife made some awesome coleslaw and these two together made great sandwiches. I was going to take a picture of the cooking, but it was 110F outside with 90% humidity and the camera was at 73F and 50% humidity. Didn't feel like dealing with that. Also, never tried the corn in the microwave trick until last night. It produced some of the best corn on the cob I've ever had (and I've had a LOT).

2 ears in the shuck, microwave for 8 minutes, remove and wrap in a towel for 5 minutes, cut the bottom of the cob stalk off and push the silkless cob out the bottom. Perfect all around and no silk to boot.

BTW, nice looking grub, Brad!

Re: What's in your smoker?
 

Just use this stuff-it's what they use in all the competitions for more flavor. :r:r:r

I did enjoy this critique of the BBQ Pitmasters from this season from the guy that runs amazingribs.com. http://www.huffingtonpost.com/craig-...b_1585354.html

Trigg's secret ingredient is to slather everything in sight in Parkay Squeeze from a blue squeeze bottle, which he blithely refers to as "butter" several times. Heck, this stuff isn't even labeled margarine. For the record, butter is made from fresh cream and maybe a little water and salt. Parkay Squeeze is made from liquid soybean oil, water, salt, hydrogenated cottonseed oil, vegetable monoglycerides, soy lecithin, potassium sorbate, sodium benzoate, artificial flavor, phosphoric acid, beta carotene, and vitamin A palmitate.

I don't want to sound like a snob and slam butter substitutes which have their place, but somehow I hold out the hope that champion cooks will be able to make great dishes with a minimum of processed foods. Sadly, this technique has become popular on the circuit as wannabes copy the winners like Trigg, and now that we have seen how much he loves the squeeze bottle, I fear an outbreak of carpal tunnel syndrome in other cooks.

I must admit it's great stuff for sweet corn though.

Re: What's in your smoker?
 

I'll pass. :td

Re: What's in your smoker?
 

Pulling a bunch of pork back ribs out of the freezer for the 4th. Got em for 1.99/lb IIRC. Just wish I had a bigger grill/smoker.

Re: What's in your smoker?
 

Pete, let me tell you something...no you don't wish that, and I'll tell you why. A big smoker seems to somehow demand
more meat, like that plant in Little Shop of Horrors. You buy more meat, cook more meat, have to find people to come
over and eat that meat, and before you know it you will long for the good ole days when life was cheap and cooking
was easy. You've seen my grill I think, and I can get 5-6 racks of BBRs on it if I work at it, and 4 racks of spares.
Granted, I am an a55hole with few friends, so sure, I have small needs in the grilling dept, but trust me, until
you get into the Steve mode of throwing down serious meat for 500 of your closest friends, enjoy your little
grill and make BIG food with it.

All that said, I wonder if I am going to do another 6 am cook tomorrow?? I am sure there is some good reduced meat
out there to find today. 102 temp is no way to cook out. Fairly quiet round here the day before THE grilling holiday.

Re: What's in your smoker?
 

:tpd:
I thought it was a good idea to get a 6'x2'x3' smoker that can handle two whole hogs a few years ago and DAAMMN it can break a guy feeding the beast!

Re: What's in your smoker?
 

That's why I have a stable of smokers. They are like fishing rods (or golf clubs I'm told); one for every occasion :)

Re: What's in your smoker?
 

Envy...we need a smilie for that, haha.

I have yanked a dozen drumsticks and one measly rack of BBRs to die in the morrow.

Re: What's in your smoker?
 

Ah life is good when your landlady pi55es you off SO BAD that you know she is never EVER going to enjoy another
mouthful of BBQ off your grill. It FREES a man. I am also never going to assist her in any way outside of keeping
the area around my front door neat and the grass cut.

Where was I?? Oh yeah. Today's selection. I rack of BBRs and 10 Chicken Wings, smoked to perfection
and then slathered with Sweet Baby Ray's for the last 30 minutes. Tastes like sweet butter on fresh corn.

Re: What's in your smoker?
 

Looks great Brad! Just FYI... those are legs :salute:

Re: What's in your smoker?
 

I was wondering how that bastard got off the ground......

Re: What's in your smoker?
 

Can anyone spot the nosehair on the chicken leg?

AS luck would have it, that was the smallest one and got fed to the dog.
But I DID take a bite out of it before I stripped it and fed it to the dog,
so I could have eaten it, or the dog could have eaten it. I think it's better
that I don't REALLY know.

Re: What's in your smoker?
 

Just pulled these out of the smoker.

http://www.cigarasylum.com/vb/pictur...pictureid=7139

Local supermarket had wild caught sockeye on sale, so I picked up these two filets. Did a 3 day dry cure (salt/sugar/black pepper/fennel seed/coriander seed). I was going to just leave it at that, but decided I wanted a smoke flavor too. Too hot to do a cold smoke, so I hot smoked them for nearly 4 hours. Wow, the flavor is unreal. As they cool down it gets even better. :tu

Re: What's in your smoker?
 

Looks yummy. Im too scared to do fish on my crappy smoker.

Re: What's in your smoker?
 

Got two chicken halves seasoned up and in the smoker for over an hour now. Looking good. Going to finish in a bit on the grill to crisp the skin and serve some grilled corn along side. Pics to follow.

Re: What's in your smoker?
 

The finished product. Should've shot the pic before I threw on the grill. The skin was more mahogany and hadn't pulled back. Still tasted damn good.
http://www.cigarasylum.com/vb/pictur...pictureid=7143

Re: What's in your smoker?
 

Yeah, but 'mahagony skin not pulled back' is so rubbery that I'd take it like this 100 times out of a hundred.
We all know what a well-smoked bird looks like. ;) Show me the eatin bird!

Re: What's in your smoker?
 

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.

Re: What's in your smoker?
 

grilling in Afghanistan its chicken

http://i818.photobucket.com/albums/z...e/DSC_5968.jpg

Re: What's in your smoker?
 

If you find a dead hooker or my watch that I lost 3 years ago, please let me know.


Unless you find both, then I don't know you.



From a few days ago - 2-1/2 lb chuck that I picked up on the cheap, coated with a garlic paste (mix soy sauce, worcestershire, lots of garlic powder and some rub together, apply with a 4" drywall taping knife or bondo spreader) placed in the smoker later that afternoon w/ walnut and cherry wood. Temps were around 280-300 degrees, so I sliced it up rather than pulling it.

Made for a nice faux-brisket sandwich & leftovers.

Re: What's in your smoker?
 

BBQ when and where you can Ricky. Looks good brother!!!

:fu2 I got your smoker right here Brad...;)

5 lbs of Pork Shoulder style ribs in the smoker at 1:00PM at a smidge over 200* (I think they've actually have sliced a shoulder down to rib size)....

http://i250.photobucket.com/albums/g...ca1953/002.jpg

Hmmmm, and what to do while we wait...

http://i250.photobucket.com/albums/g...1953/003-1.jpg

Re: What's in your smoker?
 

Looking good Ricky and Mark

Re: What's in your smoker?
 

There is nothing in my freezer, lol. I won't lie, I'd take a hooker or a watch. Sad though, I thought I might use
the last "cool" weekend of the summer to cook a bit. Mid 90's, a veritable chill-fest. And only 75 overnight.
Brrrr.
I need to look harder.

Re: What's in your smoker?
 

8 lb boneless shoulder, rubbed, injected, tied up tight. I ran her at 230-250F for nearly 8 hours until the center read 188F. I also mopped her down 3 different times with some secret sauce (sweet, spicy, and addictive). We ate nearly 3 hours ago and I am still full!

Also, killed 2 cigars and half a dozen assorted brews while guarding the grill. I figured since it was the last day of my vacation, what the heck.

http://i160.photobucket.com/albums/t...9/P1050409.jpg

Re: What's in your smoker?
 

WOW!

Re: What's in your smoker?
 

I agree!

Re: What's in your smoker?
 

The only thing I don't like about a shoulder like that is that half of that mind-blowing bark is inedible by humans.
My dog will eat the pig skin, but instead of savoring it off in a corner somewhere he likes to wolf it down in one
scarfy swallow. I guess it's the age-old get it down before someone steals it mentality.

Re: What's in your smoker?
 

This "bark" is essentially thick sauce cooked to a deep brown color. It's got a great smoke ring and the bark is quite edible (some stiffness to the tips). I shredded it all together so each bite has a little outer and inner meat. Actually eating some for lunch right now. Uummmm...

Re: What's in your smoker?
 

Doesn't that cut have a big ole section of skin on it??? Did you remove that?

Re: What's in your smoker?
 

My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke.

Re: What's in your smoker?
 

There was a semi thick upper section. I removed the vast majority of it this time. It was heavily marbled, so I figured it would be fat enough. Just peeped in the frig and grabbed few end pieces. It won't last long in my house. The kids also love it.