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06-25-2011, 06:16 PM | #2381 | |
Formerly MarkinOR
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Re: What's in your smoker?
Quote:
On the smoker at 4PM/PST is 3.55 lbs of Tri Tip in a new type of rub and a batch of smoked BBQ beans. Using Hickory chips today:
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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06-25-2011, 06:18 PM | #2382 |
Formerly MarkinOR
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Re: What's in your smoker?
Bobby and Kelly, Tri Tips and Butts Sounds good and looking good
__________________
"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
06-25-2011, 07:16 PM | #2383 |
Not a puffer
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Re: What's in your smoker?
9 racks are off the smoker. 1 literally fell into 4 pieces, but the rest of them were pretty well intact coming off. It's such a shame to eat them dry, but it's the sacrifice I must make in order to comply with Atkins.
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06-25-2011, 09:00 PM | #2384 |
Just plain insane!
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Re: What's in your smoker?
Glad the cook turned out well Duane. I gotta disagree with ya though... I like mine dry. No need to sauce perfection!!!
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06-25-2011, 09:20 PM | #2385 | |
Not a puffer
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Re: What's in your smoker?
Quote:
That said, I was quite "boring" on the rub, only using salt, garlic, and black pepper. Didn't feel like mixing a ton of spices and a ton of pre-made rubs can't be used on Atkins because they contain sugar. I've got 3 spares and 2 butts out of the freezer for my next smoke later in the week. |
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06-25-2011, 10:32 PM | #2386 |
Formerly MarkinOR
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Re: What's in your smoker?
Meat and beans finished around 7:30PM:
Now, I'm not the best plater in the world, but...
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
06-26-2011, 08:14 AM | #2388 |
Dad Jokester Supreme
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Re: What's in your smoker?
I'm with you Brent.
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
06-26-2011, 08:36 AM | #2389 |
YNWA
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Re: What's in your smoker?
Newbie question.
How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
06-26-2011, 08:50 AM | #2390 | |
Just plain insane!
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Re: What's in your smoker?
Quote:
Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar. The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to. Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook. YMMV!!!! |
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06-26-2011, 09:04 AM | #2391 | |
YNWA
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Re: What's in your smoker?
Quote:
I'll give the "turbinado sugar after the rub" technique a try.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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06-26-2011, 09:56 AM | #2392 |
Grrrrrr
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Re: What's in your smoker?
Peter - I'll ditto what Brent said, plus add that don't worry too much about dark barks, it's not really in the Traeger's nature to create exceptionally dark barks as they burn very clean.
The color you have here: Is excellent. I would think that more coarse granular ingredients in the rub and/or some sugar will give it some texture and you'll be set. Since I keep dark brown sugar around, I just use it. I take it and dry it in the oven spread out in a layer on a 1/4 sheet pan, cook at 250F-ish for 30-40 minutes - stir once or twice. The high molasses content seems to give a nice texture and color. Or you could try experimenting with wet rubs / slathers. A lot of my stuff is done with wet rubs / slaters. Lots of fresh garlic and herbs with some spices and oil (usually olive, but not always). The garlic roasts and browns on the outside of the meat for a slightly chunky texture. Last edited by T.G; 06-26-2011 at 10:09 AM. |
06-26-2011, 11:34 AM | #2394 |
Park Drive Smokehouse
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Re: What's in your smoker?
Spareribs on the kettle/ECB mod which I've been working on. Aside from the temp issues I experienced during the smoke test yesterday, the test cook came out pretty good.
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06-26-2011, 11:45 AM | #2396 | |
Formerly MarkinOR
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Re: What's in your smoker?
Quote:
On the Tri Tip above, I used Ranchers Reserve All Natural "Cowboy Blend with Coffee" Steak Rub that was preceeded by a liberal dosing of Lea & Perrins Worchestershire sauce. And then a good dosing of Trader Joe's Organic Turbinado raw cane sugar 3.5 hrs at 225* and pulled a smidge over 150*
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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06-26-2011, 12:43 PM | #2398 | |
It Just Doesn’t Matter!!!
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Re: What's in your smoker?
Quote:
That looks delicious!!!
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“Don’t talk to me about naval tradition. It’s nothing but rum, sodomy and the lash.” -Sir Winston Churchill |
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06-26-2011, 01:12 PM | #2400 |
I <3 to S.H.I.T
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Re: What's in your smoker?
it tasted as good as it looks..ya done well mate...
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Canterbury Crusaders- Super 12 Champions- 1998 1999 2000 2002 2005 Super 14 Champions- 2006 2008 Canterbury- ITM Cup Champions-2008-2012 New Zealand ALL BLACKS RWC Champions- 1987 2011 |
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