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Re: What's in your smoker?
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Re: What's in your smoker?
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when it was passed around the tasting table. I am guessing that it was simply a taste comparison, as we were tasting SO MANY great beers with quality viscosity and recipes, and it was a little like drinking wine after brushing your teeth. I had all 22 oz and it was fine. The total ended up being one fantastic butt and a few good chicken halves, and NO DAMN PICTURES. How embarrassing. Now the rain is coming and i have a lot of good food to eat. |
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No smoker action for me today, got nothing thawed and it's a ehhh day out there this morning. if it improves I might get out the the store and pick up something fresh to smoke. But even then, gots no coal. |
Re: What's in your smoker?
We had our Office Christmas Party Saturday, so I threw a couple (15) of slabs of ribs on Ol' Girl along with some sausage, homemade baked beans, taters, and a cabage palm heart.
http://oldchurchbbq.com/sharedpictur...arty%20001.jpg http://oldchurchbbq.com/sharedpictur...arty%20002.jpg http://oldchurchbbq.com/sharedpictur...arty%20012.JPG Tasty! |
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Awesome Steve!
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Merry Christmas to all my smoking buddies that I have made while drooling at photos
and otherwise messin up the planet by smoking meat. The people that hang out in this thread are without a doubt the best of the Asylum. You all know who you are. http://i954.photobucket.com/albums/a...ps6a21cc6d.jpg |
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And a big Merry Xmas to you too, and the rest of you fine smokers out there:tu |
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Got these working right now!
http://i1027.photobucket.com/albums/...pse599d031.jpg |
Re: What's in your smoker?
My Brother in law gave me a Cigars Intl. Mild smokes ten pack in my stocking,
Not sure if he really understands havana smokers...or at least me. There is a ghurka in it, lol. So as he also gave me some rubs, I might go get a rack of ribs from Lion Food tomorrow and turn his gas grill into a one-time smoker. |
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I just finished my last smoke of the year, and it had to have been some sort of speed record. 2 butts totaling 15 pounds, and finished in 11 hours. Unfortunately, it happened to hit that 205 mark at 4:30am. I was going to go back to bed, but who could sleep with fresh BBQ in the house.
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Does anyone have any winter smoker tips? I am not blessed with a large commercial smoker, but I make do with what I have.
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Well what do you have?
Usually wind is a bigger issue than temperature. |
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I've been lerking around this forum for a while, it has inspired me to fire up my smoker.
Mustard and rub http://i1354.photobucket.com/albums/...ps9d91cad9.jpg Oh crap it snowed last night http://i1354.photobucket.com/albums/...ps6d7a1960.jpg on its way http://i1354.photobucket.com/albums/...ps2c58d451.jpg At cruisin temp http://i1354.photobucket.com/albums/...pse9760458.jpg about 5 more hours to go http://i1354.photobucket.com/albums/...ps76451324.jpg |
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Nice looking set-up you have there Mark and welcome to the thread... |
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My smoker was built be Dave Klose, its a Deluxe Master chef. |
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Sweet, I thought it looked like a Klose :tu:tu
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Hickory smoked spare ribs in 8 degree weather? Why not!
http://i262.photobucket.com/albums/i...g?t=1357002847 |
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Next door neighbors invited us over to a gathering this evening. A pot luck thing. Decided to do a couple of Tri-Tips this evening for the pot luck:
http://i250.photobucket.com/albums/g...psfb8b071b.jpg http://i250.photobucket.com/albums/g...ps9b2edbac.jpg http://i250.photobucket.com/albums/g...psc35c9a88.jpg http://i250.photobucket.com/albums/g...psddfb62b9.jpg http://i250.photobucket.com/albums/g...ps303fcc7a.jpg I think I recalled there were 4 pieces left swimming in some juice before we left to walk back home this evening. Love Tri-Tip... |
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I wish we could get tri tip here. I could probably special order it.
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Just outside of Detroit.
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I was thinking if you have a good butcher shop in your area, you may want to get to know that person and see if he/she could wacked off a Tri-Tip for you. They may have a different name for this cut of meat in your area. Just a thought! |
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The problem is, as the butcher explained to me, they no longer get sides of beef. Everything they get is already processed and cryovac'd. By the time the beef gets to him, the tri-tip is already removed, and he said, most likely used in chop meat. Tis such a shame. I hope you can find it, Bob |
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Is the problem actually getting it, or just that the name "tri-tip" is not known to the employees at your meat counter? If it's the latter, sometimes it masquerades under other names, I've known people who have found tri-tip by asking for "bottom round, tip cut" or "triangle sirloin" and there's one more I forget offhand. You could also try by IMPS/NAMP #, it's cut #185C according to the chart I have. The texture and flavor is similar to flank, TT is not quite as intense, but thicker and harder to screw up when cooking. Maybe search around for a meat locker in your area. |
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Thanks for the info guys. There's a few butchers in the area I'm going to check with.
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A friend sent me this today and I thought it appropriate:
Grilling is a transatlantic flight on the Concorde. Barbecuing is a cruise on the QE2. Grilling is a quickie on the kitchen table. Barbeque is tantric. --- David Plitz, slate.com |
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Traditionally, it's grilled over red oak - it's not a quick grill though because of it's weight and thickness, it takes some time. Look up "Santa Maria Tri-Tip", which is where it originated. Although there are some weirdos who have huffed too much LoCal smog and they like to smoke it. |
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Great looking pictures everyone!
Sunday I put on a bone-in pork loin around 4 pounds. I had a nice salty, garlicy, slightly sweet rub applied. I seared it at 500F on the gas grill for 4 min a side and ends then cooked to an internal temp of 145F on the smoker at 250-270F. Turned out great! It was so juicy and tender. http://i160.photobucket.com/albums/t...F32B7549D4.jpg http://i160.photobucket.com/albums/t...F332A450CE.jpg http://i160.photobucket.com/albums/t...F342DB2AE3.jpg http://i160.photobucket.com/albums/t...F34D2C8556.jpg http://i160.photobucket.com/albums/t...F355D1BED1.jpg |
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JJ that looks great! I'm gonna have to go to my butchers now and give that a whirl!
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Ooh-hoo, Jamie, just when I thought smoking was dead for the rest of Winter, out you come with
that fine looking piece of flesh. Impressive. Probably the best way to cook it too, those things dry out so easily with regular cooking and no bone. You also make me jealous with that eggy cooker, I decided that while I want one, I want a house in the Smokies more. So first things first. Lucky bastard. |
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What a cowinkidink - I'm enjoying a slab of it for lunch at work will reading this. Can't blame you for the house wants, though.
A co-worker just commented, damn, what a chunk of meat (which I read, can I have a bite?)! |
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Beautiful day in the South. Found some pork spareribs on the cheap.
Smoking for six or so hours, watching the kids play in the backyard soaking up the 72 degree sunshine. What football? http://i217.photobucket.com/albums/c...2/DSCN9836.jpg |
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Got a brisket going as I type this.
Pics when it's done! :dr :dr |
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Nice looking BBQ Jamie and Jerry:dr:tu
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Meat side. Almost BBQ http://i217.photobucket.com/albums/c...DSCN9838-1.jpg
Yup, it's BBQ: rib side http://i217.photobucket.com/albums/c...2/DSCN9840.jpg :tu Wrapped in foil, basted, back on the grille for an hour or so, then its ON! |
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This what the brisket looked like when I started
http://i1027.photobucket.com/albums/...ps3ca1e066.jpg And when done http://i1027.photobucket.com/albums/...ps6b89f11a.jpg It was real tasty too!!! :dr :dr :dr |
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Looking great Eric! |
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