Re: What's in your smoker?
 

Re: What's in your smoker?
 

The shoulders are boneless purchased from Costco. Since the bone was cut out, the butt tends to open up. Tying them keeps them together.

Re: What's in your smoker?
 

I wasn't hungry until I saw these pictures. Having never owned a smoker before, is there a brand or type that anyone can recommend?

Re: What's in your smoker?
 

I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

http://0.tqn.com/d/bbq/1/0/b/f/char_...korn_grill.jpg

Re: What's in your smoker?
 

I took the vast majority of both to church for a Sunday fellowship lunch and it was a big hit!

Re: What's in your smoker?
 

Thank you very much for sharing.

Re: What's in your smoker?
 

Smoked a pork couple smaller pork loins yesterday, after a couple hours in a Jamaican Jerk marinade. Served with Zatarains Black Beans and Rice.

Re: What's in your smoker?
 

When someone as far up into MN as you are can enjoy Zatarain's, that makes me feel all warm inside.

Re: What's in your smoker?
 

JEEZ JAMIE, I just had web browsing to completion.

Re: What's in your smoker?
 

There goes the appetite...:pu

Re: What's in your smoker?
 

:r

Re: What's in your smoker?
 

Cold snap equals smoker smokin, so there is no telling what I will end up with. Freezer is diverse and meaty....
shrimp, ribs, beef ribs, chicken, burgers, bacon and flanken cuts. Who the hell knows what will happen.

Re: What's in your smoker?
 

I didn't make it but my brother in law smoked a sausage loaf wraped in bacon! That is awsome on a chilly evening.

Re: What's in your smoker?
 

Ended up smoking a rack of beef ribs and some flanken cut beef rib 'filets' and some prok steaks.
Not even worth posting photos, the ribs were tough and were tossed into a vat of pinto beans
I decided to soak Saturday and cook up Sunday. The poark steaks were delicious with some
baked potatoes I had in the smoker for the whole process. All in all a big failure for the most part,
I was not in the mood to feed the locals this weekend. I TOOK photos, but will not post em up.
Waste of time.

Re: What's in your smoker?
 

Anyone have a good recipe for some leftover BBQ stew or chili? I've thrown stuff together several times with the leftover brisket and pork but never with any recipe. So, what do you guys do?

Re: What's in your smoker?
 

When I have left over BBQ or scraps from a St. Louis cut on a rack or two or three of spare ribs, I tend to soak
a couple pounds of Pinto beans overnight, rinse and cover over again with water and set aside. Make a roux,
throw in some onions and garlic, stir to coat and wilt, throw in the meat and a couple quarts of water, bring it
to a boil for 15 minutes, then reduce to low and leave a lid on it with a small space for steam to vent and cook
down for a few hours. Once it softens up the beans really nicely, your meat is basically shredded or ready to
shred with a good stir and just coalesces with the gravy for a nice dish. I just threw in a rack of beef ribs that
ended up being tougher than I am willing to eat off of a smoker, into the pot BBQ sauce and all and cooked it
down with some Pintos....awesome.

Re: What's in your smoker?
 

WANT! Bookmarked.

Re: What's in your smoker?
 

In the southeast lots of BBQ joints use leftover meat to make Brunswick Stew. There is great debate on the origins of Brunswick Stew as well as who's is worth eatin'. I am not much of a recipe cook. I usually just cook... but this one I worked on for a long time. I wanted it to be "right" every time. Your tastes may be different, but this is how I like mine:


Smokin Gator’s Brunswick Stew

2 1/2 pounds smoked pork butt, pulled (pulled chuck roast is good too)
2 pounds smoked chicken, pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
1 16 oz. green beans
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete style hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub

Sauté onions in bacon fat till tender.

Add rest of ingredients and simmer 2 hours, or until it reaches the consistency you like. Taste and adjust seasonings.

Re: What's in your smoker?
 

:dr It is too early to be reading these recipes, they both sound delicious! And Gator I know what you mean about not using recipes, but there have been plenty of times I thought "dang-it! why didn't I write down what I did last time". Oh well, I guess that leads to an adventure of the taste buds almost every time I cook:D

Re: What's in your smoker?
 

Pork Butt that's been on since 7:30 this morning. Now wrapped and ready to take to the house... To be devoured shortly!:D

Re: What's in your smoker?
 

I am in a love-hate relate with Brunswick Stew....It is good, it is filling, it is unique, but when I see it on
the menu I always think, 'why on earth would I ever order THAT?' Its SOUP for cryin out loud. Gimme the
seafood platter and a diet coke.

My mother used to bring home the leftovers when she would cook in the church kitchen and they had
a lot leftover, and one of the things she usually had in bulk in her freezer was Bruns. Stew.
It was difficult to tell her I didn't want to take anymore home after a few visits. It just bores me and
requires too many ingredients. But its good, like I said.

Re: What's in your smoker?
 

I did a bacon explosion this weekend for my folks and co workers. Turned out pretty good.

Re: What's in your smoker?
 

I don't fall into that category so you are forgiven as to why I didn't get any. But you need some pics up here asap! :dr

Re: What's in your smoker?
 

Technically cooked a couple strips on the smoker, so:

http://i161.photobucket.com/albums/t...ktel/image.jpg

Freaking delicious. Also made a pan of homemade Mac n cheese for the side dish.

Re: What's in your smoker?
 

And it is AWESOME! I still remember eating this at least year at EPIC! MMhmmm!

Re: What's in your smoker?
 

This bad boy just went on. After all how could I pass up that price. :D

http://farm9.staticflickr.com/8050/8...546e43393d.jpg
IMAG0118 by kydsid, on Flickr

Re: What's in your smoker?
 

I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.

I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.

I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it. :)

Re: What's in your smoker?
 

Time to go into the oven. I'm doing it the lazy way today.

http://farm9.staticflickr.com/8476/8...868039e7f7.jpg
539545_680444488657_1904479603_n by kydsid, on Flickr

Re: What's in your smoker?
 

I did some nice bone in skin on chicken breast. Dry rubbed for two days, injected with apple cider and smoked over hickory. Basted with some jack and apple juice every hour

Re: What's in your smoker?
 

I bought a fresh butt on sale, a small one, my preference, and rubbed it up with my latest
batch of rub, and it came out really nicely. I am NOT a FOILER, I always left my butts on
for 3-5 hours and they end up the way they end up. But the one time I foiled, I have to
admit, it was particularly delicious and pulled into a moist, juicy pile of meat. So I thought,
maybe I can just learn from the masters and change.....hell, I used to BOIL RIBS. So WTH,
I tried it again and it was GOOOOoood. Pulled out a chunk on the end for the a-hole landlady
and took this photo.....it tastes great, too. Smoke, 2 hours, Foil, 1.25 hours, SBR sauce and
a carmelizing heat sucked out of the last of the coals with all the vents wide open.

Re: What's in your smoker?
 

I never brine anything, I guess because I never smoke any of the meat that
could use it. But I do agree that SOMEONE SOMEWHERE knows how to keep
that cut from drying out, I just never met em. I love the cut, but NO MATTER
how cheap they go on sale, I never buy it because of the dry factor. But
I would love to think it could be done. Too little fat for me to ever really
enjoy it as well. I like nice, fatty cuts on the smoker. But you know what,
I think I am gonna try one later this month. This weekend however, its back
to the grind....I have my last rack of beef ribs out of the freezer and ready
for tonight. I am not going to be buying any more of these. HOT OFF THE
SMOKER they are great. After that, ehh, not worth the money. Too much
bone and fat for too little pop. But I never paid too much, I could never pay
full price for em. Always reduced. I also have some stew meat thawing that
was way marked down, gonna brown that in oil, then make a little roux,
throw in some minced onions and empty a large jar of spaghetti sauce in there and
simmer for a few hours. That crap is GOOOOOoood....kind of like grillades
without the work. I have something else thawing, guess I have to get home
before I will remember what.

Re: What's in your smoker?
 

We all enjoy when others enjoy our cooking, but today was one of those ones that just kind of hit me...

My son and two of his friends were passing through town for a day in Tampa. They stopped by and I filled up a cooler with one cooked rack of BBs, one cooked rack of spares, a five pound or so bag of pulled pork, two packages of smoked pork chops, plus five pounds of frozen white shrimp, and 7.5 pounds of hamburger meat. His two friends were bragging about the get togethers that my son has featuring my BBQ and how people rave about it. You could see how proud my son was. Dang college kids have it made these days.

Made my day too!!

Re: What's in your smoker?
 

me likey some swimps....growing up near the bayou was always a good thing.
I was telling my mother juse the other day about how much fun I remember
having when my daddy would trawl a little bit in the summertime. Shrimp, softshell crabs,
crabs, flounder, you never knew. I miss it.

Re: What's in your smoker?
 

Baby backs are ready for the smoker....gonna be a good day

Re: What's in your smoker?
 

Reading this made my day.....I hope when my little one gets older he is as proud of me as I am of him..awesome buddy

Re: What's in your smoker?
 

Half way there...looking good

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

And they are done

Re: What's in your smoker?
 

Re: What's in your smoker?
 

No pics.
But I did a pulled pork pizza. Homemade crust, pork, snkbyt BBQ sauce, mozzarella, and grated Parmesan Reggiano.

Re: What's in your smoker?
 

Thanks Mark

Re: What's in your smoker?
 

MMmm. Look great!
I was moving some stuff in a closet today and saw my rib rack and thought, "damn, I want some ribs!"

Re: What's in your smoker?
 

:dr:dr

Re: What's in your smoker?
 

It was. :)

Re: What's in your smoker?
 

Looking for recommendations on a good digital temperature single or dual meat probe...

:D...betcha that didn't last too long on the table (if it even made it to the table):r

Re: What's in your smoker?
 

Maverick ET732, Mark. High temps, dual probes, wireless, great company reliability. Amazon has them for $58.

Amazon link

If you have an IKEA around, this little baby has gotten great reviews and it's $6.99. Buy at least two and use one for meat, one for grill temp. Hell, buy a handfull for $7 each.

http://www.ikea.com/us/en/catalog/products/80100406/

Also, a little reading:

http://www.smokingpit.com/Info/Maver...732-Review.htm

Re: What's in your smoker?
 

I thought this would fit here as well as anywhere, no reason to start a new thread, as we did do some massive grilling. Many pictures to follow. This is for you, Brad!

My dad and I have been cooking in a BBQ contests for nearly 25 years. We've placed all over and won back-to-back in Kingstree a few years ago. This weekend we entered the contest with 3 entries. There were a total of 61 teams - all whole hog. $2000 to first place. We managed a 4th place, 10th place, and tie for 23rd place. With the 4th place entry we got $500 and had to give them our pork to sell (all teams in the top 5 do). We were able to sell our other 2 hogs at $10 a pound. We sold about half our remaining and went home with our $1100. It paid for the weekend, plus a little. Lots of good friends, cigars, and cooking. Plus I have about 8 pounds of BBQ in the freezer (just don't want it right now - I've smelled enough to last me a while).

We put the hogs on at 630 pm Friday and served them to the judges at 945 am Sat morning. Cooked two on gas and one on hickory and oak coals. Seven gallons of homemade sauce - all three had the same base - one had honey added, one had extra cayenne pepper, and the last had lemon juice and red pepper flakes. Up all night with a snooze session for each of us. We were beat by the time we made it home around 3 pm Sat. Got half way through the Fl St/Miami game and went down for the count. Open for questions!

Two gas cookers:
http://i160.photobucket.com/albums/t...2/P1050590.jpg

Coal cooker:
http://i160.photobucket.com/albums/t...2/P1050600.jpg

We were near the beginning - looking back down the field. Half gas, half wood:
http://i160.photobucket.com/albums/t...2/P1050601.jpg

02 LCG #1 before we started rolling:
http://i160.photobucket.com/albums/t...2/P1050594.jpg

Our front table with a few Kingstree trophies:
http://i160.photobucket.com/albums/t...2/P1050605.jpg

Re: What's in your smoker?
 

Packing plant truck delivering 61 hogs:
http://i160.photobucket.com/albums/t...2/P1050606.jpg

Hog #1 - 158 lbs:
http://i160.photobucket.com/albums/t...2/P1050608.jpg

Hog #2 - 149 lbs:
http://i160.photobucket.com/albums/t...2/P1050609.jpg

Hog #3 - 170 lbs:
http://i160.photobucket.com/albums/t...2/P1050610.jpg

Night shot looking back at the crowd. Lots of smoke and smells:
http://i160.photobucket.com/albums/t...2/P1050619.jpg

Re: What's in your smoker?
 

Looks like an amazing time Jamie!

Re: What's in your smoker?
 

Night at our sight:
http://i160.photobucket.com/albums/t...2/P1050620.jpg

After the 6 am flip, debone, shred, and 1st sauce - weary crowd:
http://i160.photobucket.com/albums/t...2/P1050625.jpg

Me with a morning PLPC and a cup of Joe:
http://i160.photobucket.com/albums/t...2/P1050628.jpg

Saucing the eventual 4th place hog - this one had the honey additive:
http://i160.photobucket.com/albums/t...2/P1050634.jpg

Getting ready to sample for judging:
http://i160.photobucket.com/albums/t...2/P1050637.jpg