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05-28-2012, 10:09 AM | #3181 | |
Raw Dog
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Re: What's in your smoker?
Quote:
I never thought of smoking pepperoni, will have to give it a try.
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Sex junkie looking for a dealer |
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05-28-2012, 11:35 AM | #3183 |
Guest
Posts: n/a
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Re: What's in your smoker?
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05-28-2012, 11:41 AM | #3184 |
Dad Jokester Supreme
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Re: What's in your smoker?
Looks great Keith!
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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 |
05-28-2012, 02:16 PM | #3185 |
Still Watching My Back
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Re: What's in your smoker?
Small 7 pounder on to smoke.....using mesquite chunk and oak logs. Planning to have it for dinner.
Last edited by Jefft72; 05-28-2012 at 02:28 PM. |
05-28-2012, 07:14 PM | #3187 | |
Moar Padrons!
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Re: What's in your smoker?
Quote:
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05-28-2012, 07:41 PM | #3188 |
those were the droids
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Re: What's in your smoker?
did a nice turkey breast and whole chicken today with mesquite chips. yummy
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Modded Mustangs |
05-28-2012, 11:10 PM | #3189 |
Still Watching My Back
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Re: What's in your smoker?
Posting some pics from the day's smokin since I wasn't able to earlier.
This is also the first time that I have tried burnt tips as it was something I found on here. Those things turned out awesome! |
05-28-2012, 11:24 PM | #3191 |
YNWA
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Re: What's in your smoker?
Where was my invitation to dinner?
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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 |
05-29-2012, 07:29 AM | #3192 | |
Suck It
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Re: What's in your smoker?
Quote:
out of context for what they are actually talking about, lol. Fat, burnt beef. |
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05-29-2012, 10:45 AM | #3193 |
Not a puffer
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Re: What's in your smoker?
Anyone have a good mustard bbq sauce they can recommend? Gonna stock back up on some cowtown night of the living and wanted to see about adding some mustard sauces or just any other highly recommended sauces, whether it's Carolina, Kansas City, etc, I don't care. I like heat, but not so much you can't taste what you're eating and I think the Cowtown does a good job of it.
Thanks |
05-29-2012, 10:58 AM | #3194 |
Grrrrrr
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Re: What's in your smoker?
This recipe has been floating around on the BBQ forums for ages, I have no idea who originally wrote it.
Tweak the cayenne pepper and hot sauce ingredients to your liking (use something like Dave's Insanity Sauce if you want it to have a kick) Mrs. Piggy Mustard Sauce: Ingredients: 1 C. mustard 1/2 C. sugar 1/2 C. cider vinegar 1/4 C. brown sugar, light 2 T. chili powder 1 tsp. pepper 1 tsp. white pepper 1 tsp. cayenne pepper 1 T. hot sauce 1 tsp. soy sauce, dark 2 T. butter Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness. Simmer for 10 minutes. Remove from heat and add butter and soy sauce. |
05-29-2012, 12:39 PM | #3196 | |
Grrrrrr
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Re: What's in your smoker?
Quote:
http://www.cigarasylum.com/vb/showth...00#post1645500 |
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06-02-2012, 12:54 PM | #3197 |
I'm nuts for the place
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Re: What's in your smoker?
Quick question:
Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not. What say ye?
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
06-02-2012, 01:07 PM | #3198 | |
YNWA
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Re: What's in your smoker?
Quote:
On a side note. I usually cut the whole loin in half. Then I make 3/4-1 inch thick loin chops out of one half. YMMV
__________________
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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06-02-2012, 01:39 PM | #3199 |
I'm nuts for the place
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Re: What's in your smoker?
thanks, peter. That's a great idea about the chops. i have a grip of people coming over tonight, so i'm going to smoke the whole thing this time. i did half it though, as the full loin would not fit on my smoker. i was worried at first about cutting it, but then i realized i'd have double the burnt ends
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06-03-2012, 08:17 AM | #3200 |
Don't knock the Ash...
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Re: What's in your smoker?
This was a "pissed off that I couldn't make the Rochester herf" smoke...Pepperoni, ABT's, MOINKS, and Pig shots....the ABT's and pig shots stuffed with cream cheese and pulled beef mixed with some chipotle bbq rub...smoked over sugar maple for about 2 hours at 250-275....MOINK came off a little earlier then glazed with a rasberry-chipotle sauce...packed it all up and brought over to a friends house for an impromptu "wifes away the boys will play" bbq...lots of booze, cigars and good eats!
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Keith |
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