What's in your smoker? - Page 21

Gonesledn · 04-04-2010, 06:04 PM

Quote:

Originally Posted by Smokin Gator

In my book there is not much better than a pork butt cooked on a UDS!!! Your's looks awesome!!

thank you sir, and thanks for the help with the fuel recomendations.

butt was done after about 13 hours. left the uds run to see how long it would go at temp, and at about 16 hours it dropped off. not too shabby i guess

kydsid · 04-06-2010, 07:16 PM

Way to good of a deal to pass up. Nearly didn't all fit in the truck.

kugie · 04-06-2010, 08:28 PM

A mouse Nest
It Needs a good cleaning

Steve · 04-06-2010, 09:36 PM

Quote:

Originally Posted by Gonesledn

thank you sir, and thanks for the help with the fuel recomendations.

butt was done after about 13 hours. left the uds run to see how long it would go at temp, and at about 16 hours it dropped off. not too shabby i guess

I may have to try one of those things in the Lang.

Smokin Gator · 04-10-2010, 12:33 PM

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

MiamiE · 04-10-2010, 12:58 PM

Smoking 3 slabs of ribs right now! About to foil them!

Scottw · 04-10-2010, 01:26 PM

Quote:

Originally Posted by Smokin Gator

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

What are Hog Peach Beans Brent? Sounds good. Tonight I am smoking some bone in, skin on chicken breasts and making a fennel and blood orange salad with toasted walnuts and goat cheese. My folks are coming up for a visit. I only see them about 6-7 times per year.

Powers · 04-10-2010, 02:04 PM

Quote:

Originally Posted by Smokin Gator

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

Woa woa brent...did u say Hog Peach Beans?? U're hog apple beans were outta this world, can't wait to try the peach variety

24 pound chuck roll

Can't wait for tomorrow bro!

Gonesledn · 04-10-2010, 02:19 PM

got a brisket in the smoker right now

Gonesledn · 04-10-2010, 02:24 PM

Quote:

Originally Posted by Smokin Gator

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

it all sounds pretty dam tasty to me!!! have a great herf man, wish it was closer.

mosesbotbol · 04-10-2010, 02:30 PM

Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed!

Steve · 04-10-2010, 02:34 PM

Quote:

Originally Posted by mosesbotbol

Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed!

BigAsh · 04-11-2010, 08:26 AM

Quote:

Originally Posted by Smokin Gator

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

MMMmmmmmmmmmmmm

......some lucky herfers right there!

BigAsh · 04-11-2010, 08:46 AM

Did pastrami yesterday....took 2 4lb corned beef flats....soaked em for 36 hours to leech some of the salt brine out....season with a pastrami rub I made....lots of peppercorns and coriander seeds, smoked paprika, turbinado sugar, garlic, onion powder, some Montreal steak season, salt, and probably a few other things into the mortar and pestle to grind/crack....rubbed down the flats....onto the BDS at 225 which held steady....lump with 2 hickory chunks.....was taking 'em to 170 internal....one came off in 4 hours and the other was a a little more stubborn, took about 5 1/2 to reach the desired temp.....sliced one up nice and thin....made a great sandwich for dinner on rye....also threw on some sausage and and onion for lunch (smoked onion is KILLER!)....

Steve · 04-11-2010, 08:56 AM

Quote:

Originally Posted by BigAsh

Did pastrami yesterday....

Yer killin' me here! I'm just a couple of hours up the road from Brent and I've been smelling his smoker all night, now this. Oh the inhumanity of it all

BigAsh · 04-11-2010, 09:06 AM

Quote:

Originally Posted by steve

Yer killin' me here! I'm just a couple of hours up the road from Brent and I've been smelling his smoker all night, now this. Oh the inhumanity of it all

hahaha....if I could ship you a sandwich I would!!

mosesbotbol · 04-11-2010, 10:06 AM

Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight?

In Montreal, they steam the brisket first then finish it on the smoker.

Steve · 04-11-2010, 11:56 AM

Quote:

Originally Posted by BigAsh

hahaha....if I could ship you a sandwich I would!!

I have never tried to do that in my smoker. I may have to talk to you about it when things settle down around here!

BigAsh · 04-11-2010, 04:03 PM

Quote:

Originally Posted by mosesbotbol

Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight?

In Montreal, they steam the brisket first then finish it on the smoker.

I think a little quicker because the beef is "cured"....and with a brisket, I'm taking it to 185 or so , i.e. on the smoker longer....you can smoke to 150 and pressure cook or steam to finish....tasty stuff!

Smokin Gator · 04-12-2010, 06:07 AM

Killer looking pastrami Keith. I haven't done that in a while!!

Here are some pics I took of the cook for the herf:
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Chuck roll divided and rubbed

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Into the smoker

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About 7:00 Sunday morning... stuck at the plateau for ever

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Ready for foil

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A few racks of ribs and a fatty for good measure

04-06-2010, 07:16 PM	#402
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? Way to good of a deal to pass up. Nearly didn't all fit in the truck. __________________ Check out the Cigar Asylum Newbie Sampler Trade

04-06-2010, 08:28 PM	#403
kugie Have My Own Room Join Date: Oct 2008 First Name: Joe Location: Billerica, Ma. Posts: 1,376 Trading: (3)	Re: What's in your smoker? A mouse Nest It Needs a good cleaning __________________ "Human sacrifice, dogs and cats living together... mass hysteria!" Dr. P. Venkman

04-10-2010, 12:33 PM	#405
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

04-10-2010, 12:58 PM	#406
MiamiE I'm nuts for the place Join Date: Feb 2009 First Name: Erick Location: Miami, FL Posts: 2,892 Trading: (38)	Re: What's in your smoker? Smoking 3 slabs of ribs right now! About to foil them!

04-10-2010, 02:19 PM	#409
Gonesledn making trails Join Date: Jan 2009 First Name: Wes Location: South Burbs Chicago Posts: 547 Trading: (31)	Re: What's in your smoker? got a brisket in the smoker right now

04-10-2010, 02:30 PM	#411
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? Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed! __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

04-11-2010, 08:46 AM	#414
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: What's in your smoker? Did pastrami yesterday....took 2 4lb corned beef flats....soaked em for 36 hours to leech some of the salt brine out....season with a pastrami rub I made....lots of peppercorns and coriander seeds, smoked paprika, turbinado sugar, garlic, onion powder, some Montreal steak season, salt, and probably a few other things into the mortar and pestle to grind/crack....rubbed down the flats....onto the BDS at 225 which held steady....lump with 2 hickory chunks.....was taking 'em to 170 internal....one came off in 4 hours and the other was a a little more stubborn, took about 5 1/2 to reach the desired temp.....sliced one up nice and thin....made a great sandwich for dinner on rye....also threw on some sausage and and onion for lunch (smoked onion is KILLER!).... __________________ Keith

04-11-2010, 10:06 AM	#417
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? Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight? In Montreal, they steam the brisket first then finish it on the smoker. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

04-12-2010, 06:07 AM	#420
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Killer looking pastrami Keith. I haven't done that in a while!! Here are some pics I took of the cook for the herf: Chuck roll divided and rubbed Into the smoker About 7:00 Sunday morning... stuck at the plateau for ever Ready for foil A few racks of ribs and a fatty for good measure __________________ Check out the Cigar Asylum Newbie Sampler Trade

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