|
03-21-2010, 06:23 PM | #321 |
Livin' in a Van....
|
Re: What's in your smoker?
The Pork ribs have been on the smoker since 11:30. Sorry no before pics. I will try to remember to get pics before the come off. 195*, I ran the smoke for 3 hours (Apple, Alder, Hickory), just heat the rest of the time.
|
03-21-2010, 07:27 PM | #322 |
Cigarologist
|
Re: What's in your smoker?
Here is my sad pork butt, it was pretty easy to scrape off the stuff on the outside...the meat is awesome! Super moist and tastes great!
__________________
Your silly little opinion has been noted! |
03-21-2010, 07:57 PM | #323 |
Grrrrrr
|
Re: What's in your smoker?
Was this a rub with a lot of sugar in it? Or were you just making a lot of smoke during the cook?
BTW, despite the looks, the fact that your end result is edibile and tastes as good as it does means that you're doing most things right. It's a constant learning, BBQing. |
03-21-2010, 08:29 PM | #324 | |
Just plain insane!
|
Re: What's in your smoker?
Quote:
|
|
03-21-2010, 08:32 PM | #325 |
Dad Jokester Supreme
|
Re: What's in your smoker?
My thoughts exactly!
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
03-21-2010, 08:36 PM | #326 | |
Cigarologist
|
Re: What's in your smoker?
Quote:
__________________
Your silly little opinion has been noted! |
|
03-22-2010, 06:00 AM | #327 | |
That's a Corgi
|
Re: What's in your smoker?
Quote:
I’ve played around with a meat injector and it worked good to get spices into the butt, but it broke and the verdict is still out. The injector did a good job getting some red pepper flake infused vinegar into the meat and that did for sure made a positive difference. Tying the butt is the only thing I would recommend to you that looks like was not done.
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
|
03-22-2010, 08:39 AM | #328 |
Feeling at Home
|
Re: What's in your smoker?
|
03-22-2010, 12:14 PM | #329 | |
Cigarologist
|
Re: What's in your smoker?
Quote:
__________________
Your silly little opinion has been noted! |
|
03-22-2010, 12:42 PM | #330 | ||
not wrapped too tight....
|
Re: What's in your smoker?
Quote:
Quote:
[rhetorical] Why does it need to be a tny ball with a small surface area, which limits where the smoke can get in and panetrate??? [/rhetorical]
__________________
Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
||
03-22-2010, 12:51 PM | #331 |
Dad Jokester Supreme
|
Re: What's in your smoker?
Do you cut the bone out? I used to, but nw I leave it in for extra flavor.
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
03-22-2010, 12:53 PM | #332 | |
That's a Corgi
|
Re: What's in your smoker?
Quote:
The reason for tying is even doneness. Not trying to argue, it was just an intriging response. Never, that is one tough piece of meat to de-bone! My dog would be pissed off at me as well.
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
|
03-22-2010, 01:55 PM | #334 |
Dad Jokester Supreme
|
Re: What's in your smoker?
10-4. That is my though as well. and I also think it adds to the flavor.
If you leave the bone in, why are you tying it?
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
03-22-2010, 02:54 PM | #335 | |
Grrrrrr
|
Re: What's in your smoker?
Quote:
Me, I don't, because I'm lazy and I don't mind a bit of different textures in the end result. |
|
03-22-2010, 03:44 PM | #336 |
Dad Jokester Supreme
|
Re: What's in your smoker?
Hummm...
Ok. At one time I cut the bone out and would truss the butt up. Now that I leave the bone in I don't tie it. I don't really notice any uneven cooking. I put the butt into my smoker fatback side up, 230 degrees plus or minus for 10 hours plus or minus and out comes yummy goodness. Maybe next time I cook a case or two I may truss half up and leave the other half the way I normally do, see what difference I find. Interesting, thanks.
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
03-22-2010, 04:15 PM | #337 |
That's a Corgi
|
Re: What's in your smoker?
Tying makes a big differene. Instead of removing the bone you could slice in a "flap" and put your herbs and spices into the flap and tie it up. On bone-in roasts, I like to cut around the bone as much as possible and stuff it with seasoning. Especially on lamb where if pulls up the bone, by serving time there's a nice handle to carve.
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
03-22-2010, 04:17 PM | #338 |
That's a Corgi
|
Re: What's in your smoker?
Thank you for my explaination and you are correct.
__________________
Port Wine & Claret | British Cars | Welsh Corgi's |
03-22-2010, 04:28 PM | #339 | |
Livin' in a Van....
|
Re: What's in your smoker?
Quote:
Thats how it supposed to look IMO. My rubs are 90% Brown sugar too. Peel of that nice bark, scrape the fat off the backside of it, chop it up and toss it in w/ the meat. Thats where so much of your flavor comes from. Doesnt look bad from here. Here is a pic of my last one that came out great! |
|
Thread Tools | |
Display Modes | |
|
|