Re: What's in your smoker?
 

Looked like a picnic to me....sorry.
I thought those ridges were the skin.

Re: What's in your smoker?
 

Here's a Paella I made last night on the WSM that included 3 broken up lobsters, 15 cherrystones, two chicken breasts, and half a chorizo. Lobsters came out really spot on.

I made broth with the cavities.

http://i252.photobucket.com/albums/h...sterpaella.jpg

Re: What's in your smoker?
 

Nice, never done the paella with lobster. Looks damn good.

Re: What's in your smoker?
 

Actually, it was my first time doing it with lobsters as well. Next time I will put skewers through the tails to keep them straight. I forgot to pick some up. The tails were still flapping after I cut them off!

Re: What's in your smoker?
 

How about a recipe for that? It looks great!

Re: What's in your smoker?
 

There's no real recipe for this, just standard paella cooking principles. All depends on the size of th paella pan. In my instance, the ingredient list was:

- 3 Chicken Lobsters, with tail and claws removed
- 15 Cherrystones (scrub them well)
- 2 Bonless chicken breasts (prefer thighs, but did not have handy)
- .5 Palacio Chorizo
- 1.25 cup of Calasparra Rice
- 1 red bell pepper
- 1 small onion
- 4 cloves of garlic
- .5 tablespoon smoked paprika
- 4 tablespoons capers
- 3 cups chicken and/or seafood broth
- .5 tablespoon of salt
- 1-2 roma tomato skinned
- Saffron (I buy them in 75 count packets, not sure how many gr. each one is)

As how to cook this all, it's too much for me to type and explain.

Re: What's in your smoker?
 

IMO, Paella is 90% about the pan.

Looks fantastic Moses!

Re: What's in your smoker?
 

I was under the impression the 3 most important components were the pan (wide and shallow is the best), cooking method (grilled over a live fire), and having a rich lobster stock.

Re: What's in your smoker?
 

I'd put the percent pretty high as you need the pan to make it. Having the correct rice, saffron, and paprika is essential as well. I have done them with ribs, fish, beef, pork; you name it. Sometimes I season it with rosemary, other times with thyme or oregano.

I don’t follow any recipe except for the ratio of broth to rice which is about 2.5 broth to 1 rice. If I cook outside on WSM, it cooks hotter than gas burners, so I use a little more broth. Just 1/3 to 1/2 a chiminea of charcoal is all that’s needed. Sure makes cleaning the kitchen easier cooking it outside and heat is more even.

Re: What's in your smoker?
 

I freeze lobster stock in 2.25 cup servings (my neighbors eat a lot of lobster and I take the remains to make broth), but if I am cooking with a lot of seafood, I like to use 50% chicken 50% lobster broth. I did not want drown out the chicken. It's not so much whether it's under a fire or a burner, but getting heat under the whole bottom of the paella pan. Fire works better. I'd imagine induction burners like in Europe must work well too. My large pan (as pictured) I put between two burners on my stove and turn the pan as it cooks. Paella pans are horrible at heat distribution. Perhaps the higher-end ones are better, but cheap ones have the steel that is preferred for taste.

Re: What's in your smoker?
 

To clarify, I was not criticizing your paella. Looks amazing. I'm just starting to research it, and have not made a pan of it yet. So I like discussing the options to learn as much as I can. :tu

For kicks, this is the recipe I was looking at this morning:

http://www.foodandwine.com/articles/how-to-make-paella

Re: What's in your smoker?
 

I did not get the sense you were criticizing at all. Buy the stuff needed to make it right before trying at home. Pan, rice, saffron, paprika or the minimum. La Tienda or Hot Paella are two good spanish food supply websites.

I do mine very closely to Alton Brown’s method. Not that I am copying his style, but it ends up we do it very similarly.

Re: What's in your smoker?
 

This!

Re: What's in your smoker?
 

:banger:banger

:dr:dr

Re: What's in your smoker?
 

Moses....looks great!!...:banger

Re: What's in your smoker?
 

3 racks of spares....trimmed...rubbed....smoked over lump with some cherry...

http://i313.photobucket.com/albums/l...r/d9bdfa2b.jpg

rib tips....sauced and extra rub....snack time waiting for the ribs...
http://i313.photobucket.com/albums/l...r/1a23fdc3.jpg
http://i313.photobucket.com/albums/l...r/cc6d4520.jpg

http://i313.photobucket.com/albums/l...r/311e8c6e.jpg

Re: What's in your smoker?
 

:dr:dr:dr:dr

Re: What's in your smoker?
 

Nice food.

Horrible photo effects.

Re: What's in your smoker?
 

Hahaha, I was thinking that, too Adam. There are a lot of things that I would not holler about
seeing with photo effects.
FOOD is not one of them.

I was psychologically DAMAGED by those photos....FURTHER damaged that is.

Re: What's in your smoker?
 

hahaha....I was full...and bored...but ribs were tasty!!

Re: What's in your smoker?
 

Nice looking eats Keith!!

Re: What's in your smoker?
 

Man I am going through meat withdrawals myself, no cooking in a month it seems like.
I am fat and OK with it, but lord is it coming back with a vengeance in about ten days.
Two racks of beef ribs, two racks of BBRs and maybe some spares and a small boston butt.
I also need to get some more of those nathan's hot dogs and a pack of bacon. I was stunned by
how good those bacon wrapped hot dogs were. :dr

Re: What's in your smoker?
 

2/3 of a pork belly finishing up into bacon on cherry and alder right now.

Re: What's in your smoker?
 

MMM... bacon wrapped dogs and pork belly!!!

I am hosting a few friends this weekend and doing some ribs. I just picked up two pigs I had butchered so the ribs will be fresh. I should do a couple of shoulders as well, but I have family in town on Friday... bummer!!

Re: What's in your smoker?
 

Two Kansas City slabs rubbed with some tasty seasonings and slow-cooked around 250F for 2.5 hours. Kept these sauce free to let the good, smokey meat flavor come through.

http://i160.photobucket.com/albums/t...9/P1050413.jpg

Re: What's in your smoker?
 

Man, thats some nice looking Paella and Ribs in the above pix...:dr

Hopefully, the following photo's will pass with approval from the T.G and OLS School of Photography:D;) Sunday evening on the grill:

http://i250.photobucket.com/albums/g...ca1953/001.jpg

http://i250.photobucket.com/albums/g...1953/002-2.jpg

A nice size Tri Tip cut in half, dowsed in Worcestershire sauce, garlic powder, pepper, and salt; cooked somewhat indirectly near charcoal and a few chunks of soaked Hickory. It was good too!

Re: What's in your smoker?
 

It's even my way of COOKING!

Re: What's in your smoker?
 

That looks amazing.

Re: What's in your smoker?
 

Re: What's in your smoker?
 

:tpd:

But no modifications to the weber? No bricks?
/me sad

Re: What's in your smoker?
 

Well now that you mention it, I DO keep the meat further over to the right to keep it from
direct cooking. :D

Re: What's in your smoker?
 

:D...They're coming my friend:tu

Re: What's in your smoker?
 

Looks good to me, Mark.
Don't listen to these guys! ;)
As far as I'm concerned, bricks are for breaking windows and skulls! :sl

:D

Re: What's in your smoker?
 

Re: What's in your smoker?
 

I love looking at the pictures of delicious meat on the grill/smoker that you guys post. So I will contribute as well.

7.5# brisket coated in mustard and then rubbed down with a homemade blend of spices.
It's going to get foil wrapped within the next hour to finish up, but it is looking tasty as it sits. Been on the smoker for about 4 hours.

I am also enjoying a San Lotano Oval under the shady oak.

https://lh3.googleusercontent.com/-Q...-43-46_327.jpg

Re: What's in your smoker?
 

Are you going to leave it in the smoker after foiling? 4 hours for 7.5 pounds seems a little short is why I am asking. As a rule I generally don't foil my stuff until I take it off of the smoker, so I am just wondering. Always interested in the way other people do thier stuff.

BTW, that oval is a tasty smoke!

Re: What's in your smoker?
 

:dr Nice!

I'm still afraid to try a brisket. Expensive cut, and I hear it can dry out real fast.

One of my new customers is really into smoking though, has a real nice heavy guage barrel smoker. Can't remember the brand. Looked like a Yoder, but with smaller diameter wheels. Anyways, he said he'd walk me through it, if I brought one up to him.

Re: What's in your smoker?
 

Go for it Peter...the worst that can happen is it will still be better than anything you get commercially. And even if it drys out, then you go to "Plan B" Burnt Ends! Yum-Yum!

Yes, they can dry out if you over cook them. THe part that frustrates me is they sometimes tend to "stall" while cooking. It will get to around 180-190 and just sit there for ever and then when you least expect it...zoom, the internal temp shoots up. That's what you have to watch out for.

Re: What's in your smoker?
 

I love to do brisket, but the time commitment makes it brutal sometimes. Especially if I want to have it done and ready for a lunch gathering. I am getting better at it the more often that I do it. Consistent heat is the key for sure. I enjoy smoking briskets, but have done standing chickens and a pork butt (delicious!), and turkey or two. I have read that smoking a pork butt is easier as it is a cheaper cut of meat and typically more forgiving. Try it out and see how it goes.

I am actually going to move it to the oven for the remainder of the cook time. That is not my norm, but I am trying it to see how it turns out. I have in the past smoked the full time without foil and also foiled about halfway through while leaving it on the smoker. My wife enjoys the smoked brisket, but hates the time commitment that it takes. The oven is a compromise. We will see how it goes.

And yes, the Oval is tasty. I picked up an assortment of San Lotano at a recent event. So I will be digging on them for awhile.

Re: What's in your smoker?
 

Thanks fo rthe clarification. Yea, time is a big factor when doing brisket. Around here most of the people I cook for want pork, so I don't do a lot of brisket, but once it cools off I am planning on doing a couple just for the family.

Re: What's in your smoker?
 

Did some sirloin tips yesterday. Was hesitant to throw these cuts on the smoker as I was worried they'd dry out, but I'm thrilled with the results.
Grabbed a couple of roasts from Costco and rubbed them with some Butt Rub and some peppery Keg spices. Did them over charcoal with mesquite and hickory chunks in my offset.
Tried to keep the temp close to 200, though I think I could have went a little lower, and pulled them at 135. After resting for about 45 minutes I carved and plated the beef. Very flavourful and cooked just the way I liked it.

http://i175.photobucket.com/albums/w...f/IMG_0393.jpg

Did some sweet and spicy almonds while I was at it. Mixed up brown sugar, butter, maple syrup, cayenne and paprika, simmered until it thickened, then tossed in the nuts and threw them on the smoker. Tasty!

http://i175.photobucket.com/albums/w...f/IMG_0398.jpg

http://i175.photobucket.com/albums/w...f/IMG_0397.jpg

Lots left over for sandwiches

http://i175.photobucket.com/albums/w...f/IMG_0399.jpg

Re: What's in your smoker?
 

The results are in and it was a good day for brisket smoking!

After 7-8hrs total cook time on the smoker and finishing in the oven the temp was right and the meat looks (and tastes) great! The rub has a nice spicy finish, but does not overpower.

https://lh5.googleusercontent.com/-v...0-27-49_55.jpg

My pit assistant approves.
https://lh3.googleusercontent.com/-W...-49-22_237.jpg

And the carnage after slicing and sampling, sampling, and more sampling. I'm all about quality control.
https://lh6.googleusercontent.com/-O...-56-31_838.jpg

Re: What's in your smoker?
 

Jeff - do you have the proportions for the brown sugar, butter, syrup, cayenne and paprika. Even guesstimates will do. I've got to give those almonds a try.

Also, about how long were the almonds on at 200?

Re: What's in your smoker?
 

Very nice!

This picture says it all :tu:tu:dr

Re: What's in your smoker?
 

Peter, I just kinda winged it, which always drives my wife nuts and a she's a stickler for following the recipe.
Probably mixed 1/4-1/3 cup of butter, about the same of brown sugar, 1 tsp of paprika and about the same of cayenne. Added 1/4 cup of maple syrup towards the end and then stirred in 1.5 to 2 pound of almonds, give or take. I left them on the smoker for about 45 min, stirring occasionally.

A friend did something similar Sunday, but followed this recipe:

Jacked-up honey smoked almonds
Ingredients
3 lbs. (or 8 cups) uncooked, untreated natural almonds –
6 oz honey
½ cup brown sugar
½ cup melted butter
1 tsp salt
¾ - 1 tsp cayenne, depending on your taste preference
2 tsp ground cinnamon
1/2 cup real maple syrup (Don’t use artificial. Spend the money for the real stuff—it’s the only thing that works)
1-cup Jack Daniels bourbon (use any bourbon, but it should have some kick to it. Wild Turkey is a good alternative)

Procedure
Mix all ingredients except the almonds well in a large mixing bowl. Mix with some muscle until you have a soupy mixture. Add in the almonds, and continue mixing and stirring until all almonds are fully coated. Refrigerate for 3-6 hours.
This refrigeration process is integral to your outcome for two reasons. First, almonds are not porous and need time to accept these flavourings. Second, the bourbon needs to dry in to the almonds. If you don’t give it time, your result could be a fire on the grill. This happened to me the first time!

Smoke for about 3-4 hours at 200-250 degrees. Holding a specific temperature is not critical—that’s the range. Halfway through the smoking, rotate the sheets if using a vertical smoker, Watch for black patches. This is the first state of caramelizing, and will start to appear when your almonds are done. If you’re ambitious, turning them over halfway through the process is always helpful.

Don’t dust with salt or sugar when finished. Let cool in a single layer on a non-stick surface such as waxed paper, or simply loosen them from the cooking surface with a spatula and let cool to room temperature. Serve slightly warm, or at room temp.

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Thanks, Jeff.

I usually like to have some sort of basic recipe when I try something new. From there I have no problem tweaking it, modifying it, or just winging it.

Re: What's in your smoker?
 

I made several batches of the following pork rub. I like it a lot. Thought I would share. It's fun to mess around with proportions for rubs. I like commercial brands, but I also like making my own.

Anyone else got one they like, post it for us to try. I'd like to try a good beef rub.

Pork rub

2/3 cup packed brown sugar
1/2 cup paprika
1/2 cup kosher salt
1/4 cup garlic powder
3 T ground black pepper
3 T onion powder
1 T Chili powder
1/2 T ground cumin
1/2 T ground coriander

Re: What's in your smoker?
 

Lovely - just lovely, Jeff!!

Re: What's in your smoker?
 

I found this recipe on the net and have used it on pork butt. Since I had some left in my shaker I decided to use it on my brisket yesterday. It turned out very tasty. The brown sugar was sort kind of non-standard as I understand it, but the blend worked well.

1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard