What's in your smoker? - Page 185

tupacboy · 01-31-2013, 01:08 PM

for those that need a maverick wireless therm... good deal

http://slickdeals.net/permadeal/8877...e-magnet-guide

OLS · 01-31-2013, 08:30 PM

Last weekend's fare. I have been lazy since then, sorry.

jjirons69 · 02-01-2013, 03:02 PM

Quote:

Originally Posted by tupacboy

for those that need a maverick wireless therm... good deal

http://slickdeals.net/permadeal/8877...e-magnet-guide

Chit!!! Missed it! Been wanting one and $15 off is a great deal...

Fordman4ever · 02-02-2013, 09:51 AM

Put these on the smoker this morning.

Col. Kurtz · 02-03-2013, 02:57 AM

Just slapped on a 11lb brisket for the big game tonight.

mosesbotbol · 02-03-2013, 08:04 AM

Baby backs for the big game. Did not want to put the smoking time into Spare's today.

8lug · 02-03-2013, 10:17 AM

60 wings, 10 thighs, fresh kilbasa with peppers and onions about to go on. 5 lbs steak tips for later.

Col. Kurtz · 02-03-2013, 11:02 AM

Quote:

Originally Posted by Col. Kurtz

Just slapped on a 11lb brisket for the big game tonight.

T-minus four hours

hammondc · 02-03-2013, 11:15 AM

Reeyubs!!!

Fordman4ever · 02-03-2013, 11:43 AM

My first attempt to make one of these didn't turn out looking too good, so I thought I'd try it again. Last time I did one of these I just brought everything home from the store and jumped right into making it. this time, I took my time and made sure I did it right. I used Chorizo this time. I used a gallon ziplock bag to shape the sausage and then I put it in the fridge over night. It was much easier to handle this way and it rolled a lot easier.

ok, here goes. Here's the bacon weave.

Here's the rolled up sausage stuffed with pulled pork.

and here's the final product before it goes into the smoker. I'm gonna let it sit in the fridge for a little bit to kinda harden up so its easier to handle on the way to the smoker.

Hopefully it stays together in the smoker. More pics to come later.

hammondc · 02-03-2013, 12:50 PM

Nice!!! I have never done one of these. On my list though.

T.G · 02-03-2013, 12:51 PM

Should be fine, Earl. Chorizo tends to shrink a lot, but the bacon weave should keep everything together nicely.

I throw mine in the freezer for a few hours before they go on to an oiled Weber grill pan, then into the smoker.

T.G · 02-03-2013, 12:53 PM

Quote:

Originally Posted by hammondc

Nice!!! I have never done one of these. On my list though.

Do it. They are so easy...

Brad (OLS) has a whole thread on them here somewhere.

OLS · 02-03-2013, 01:46 PM

Quote:

Originally Posted by T.G

Do it. They are so easy...

Brad (OLS) has a whole thread on them here somewhere.

http://www.cigarasylum.com/vb/showth...ghlight=fattie

That dang thread TOOK OFF. You talk about a rash of originality.

I feel so small today. I didn't cook anything, thaw anything and I ain't goin nowhere to eat nuthin.
I DID cook a roast last night, smothered it in a pot with a roux starter, softened up my onions in the roux
and dumped the pan de-glaze water from my lunch steak in there, and added water to cover. Left a
little steam vent with the lid and just killed it. It was superb. Hell, I still should've at least thawed some wings.

Enjoy all your food, bro-hamsters

pnoon · 02-03-2013, 02:07 PM

Going to do a chicken pizza on the Traeger shortly.
Trying this dough recipe for the first time.

http://amazingribs.com/recipes/pizza...zza_crust.html

T.G · 02-03-2013, 03:22 PM

Quote:

Originally Posted by pnoon

Going to do a chicken pizza on the Traeger shortly.
Trying this dough recipe for the first time.

http://amazingribs.com/recipes/pizza...zza_crust.html

Interesting. Reads more like a focaccia dough than an pizza dough, at least to me anyway.

Like to hear your thoughts on it once you've tried it.

mosesbotbol · 02-03-2013, 03:29 PM

26 degrees out, WSM is on full blast and just into the smoke zone. It can be hard to gauge whether to use the water pan or not. This time I put about a quart in and should not have. Aslo using maple charcoal which is not as hot as the Kingsford Competition.

90 minutes until the game, I'll be ok.

hammondc · 02-03-2013, 04:24 PM

I struggled today too. Tried a new process without the foil on the ribs. They seem to start to burn before they are done. Oh well. I am gonna pull em and foil em and hope they finish out in the coooler.

mosesbotbol · 02-03-2013, 09:42 PM

Ribs came out fine. Did not touch for the whole cooking time.

Fordman4ever · 02-03-2013, 10:42 PM

Here's the finished product.

and all sliced up.

01-31-2013, 01:08 PM	#3681
tupacboy Still Watching My Back Join Date: Mar 2010 Location: Diamond Bar.... home of snoop dogg Posts: 195 Trading: (1)	Re: What's in your smoker? for those that need a maverick wireless therm... good deal http://slickdeals.net/permadeal/8877...e-magnet-guide

02-02-2013, 09:51 AM	#3684
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? Put these on the smoker this morning. __________________

02-03-2013, 02:57 AM	#3685
Col. Kurtz Have My Own Room Join Date: Jan 2009 First Name: Jerry Location: South Appleton Posts: 1,839 Trading: (26)	Re: What's in your smoker? Just slapped on a 11lb brisket for the big game tonight. __________________ Artillery Lends Dignity to What Would Otherwise Be a Vulgar Brawl

02-03-2013, 08:04 AM	#3686
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? Baby backs for the big game. Did not want to put the smoking time into Spare's today. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

02-03-2013, 10:17 AM	#3687
8lug Smoking with the Chief Join Date: Oct 2008 First Name: Mark Location: Masshole Posts: 799 Trading: (14)	Re: What's in your smoker? 60 wings, 10 thighs, fresh kilbasa with peppers and onions about to go on. 5 lbs steak tips for later.

02-03-2013, 11:15 AM	#3689
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: What's in your smoker? Reeyubs!!!

02-03-2013, 11:43 AM	#3690
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? My first attempt to make one of these didn't turn out looking too good, so I thought I'd try it again. Last time I did one of these I just brought everything home from the store and jumped right into making it. this time, I took my time and made sure I did it right. I used Chorizo this time. I used a gallon ziplock bag to shape the sausage and then I put it in the fridge over night. It was much easier to handle this way and it rolled a lot easier. ok, here goes. Here's the bacon weave. Here's the rolled up sausage stuffed with pulled pork. and here's the final product before it goes into the smoker. I'm gonna let it sit in the fridge for a little bit to kinda harden up so its easier to handle on the way to the smoker. Hopefully it stays together in the smoker. More pics to come later. __________________

02-03-2013, 12:50 PM	#3691
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: What's in your smoker? Nice!!! I have never done one of these. On my list though.

02-03-2013, 12:51 PM	#3692
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Should be fine, Earl. Chorizo tends to shrink a lot, but the bacon weave should keep everything together nicely. I throw mine in the freezer for a few hours before they go on to an oiled Weber grill pan, then into the smoker.

02-03-2013, 02:07 PM	#3695
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? Going to do a chicken pizza on the Traeger shortly. Trying this dough recipe for the first time. http://amazingribs.com/recipes/pizza...zza_crust.html __________________ 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

02-03-2013, 03:29 PM	#3697
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? 26 degrees out, WSM is on full blast and just into the smoke zone. It can be hard to gauge whether to use the water pan or not. This time I put about a quart in and should not have. Aslo using maple charcoal which is not as hot as the Kingsford Competition. 90 minutes until the game, I'll be ok. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

02-03-2013, 04:24 PM	#3698
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: What's in your smoker? I struggled today too. Tried a new process without the foil on the ribs. They seem to start to burn before they are done. Oh well. I am gonna pull em and foil em and hope they finish out in the coooler.

02-03-2013, 09:42 PM	#3699
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? Ribs came out fine. Did not touch for the whole cooking time. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

02-03-2013, 10:42 PM	#3700
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? Here's the finished product. and all sliced up. __________________

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