What's in your smoker? - Page 117

Fordman4ever · 06-12-2011, 06:41 PM

finished product.

MarkinAZ · 06-12-2011, 06:52 PM

Quote:

Originally Posted by T.G

We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...

Gooooooooey and yummy looking Adam

Quote:

Originally Posted by Fordman4ever

smoking an El Rey Del Mundo and 2 chuck roasts.

Which ERdM is that Earl? Nice looking smoker BTW...

massphatness · 06-12-2011, 08:23 PM

Quote:

Originally Posted by Fordman4ever

I use a rub called magic dust too. What's in yours?

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

MarkinAZ · 06-12-2011, 08:49 PM

Quote:

Originally Posted by massphatness

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Thanks for sharing the recipe Vin

Fordman4ever · 06-12-2011, 09:24 PM

sounds like what I use. I added some brown sugar, crushed red pepper, Worcestershire black pepper chili powder.

Fordman4ever · 06-12-2011, 09:26 PM

Look at that beautiful smoke ring.

Steve · 06-12-2011, 09:37 PM

Quote:

Originally Posted by BigAsh

the fun is in the experimentation.....I was a 31 waist before I got my smoker....

x2!

Fordman4ever · 06-12-2011, 09:52 PM

Quote:

Originally Posted by MarkinCA

Which ERdM is that Earl?

Robusto Oscuro, I think.

MarkinAZ · 06-12-2011, 10:01 PM

Quote:

Originally Posted by Fordman4ever

Robusto Oscuro, I think.

Thanks! Its a nice looking stogie...

nofeardiver · 06-14-2011, 09:00 AM

very nice, i have made the magic dust before its good....

ucla695 · 06-14-2011, 10:02 AM

Quote:

Originally Posted by massphatness

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Same one I use.

OLS · 06-16-2011, 09:45 AM

Just so you know.......if you are gonna mix rub in a ziplock, make damn sure it's FULLY closed and NOT cheap.

357 · 06-16-2011, 09:53 AM

Sorry about your mess Brad.

ucla695 · 06-16-2011, 10:13 AM

DOH!!

OLS · 06-18-2011, 08:35 AM

That's actually more than a year old, but it is SO FAR back in this thread, I thought I would revive it.
I just noticed though that the asylum is up onscreen on my computer, at work, lol. All while mixing
rub when I should be working, haha.

On a lighter note, 2 racks o baby backs on the smoker this morning. Using downed pecan 'twigs' as smoke,
as I am all out of chunks of stuff. I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.

T.G · 06-18-2011, 08:42 AM

Quote:

Originally Posted by OLS

I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

forgop · 06-18-2011, 10:28 AM

I was going to fire up spare ribs this morning but it was raining. I just picked up a 4'x4' Coors Lt pop up canopy on craigslist for $30 so I can smoke without getting rained on.

688sonarmen · 06-18-2011, 10:31 AM

Quote:

Originally Posted by T.G

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

10lb Pork Shoulder today, I had to drive to 5 different places to find one. Murphey says it was at the Farm Fresh down the street, silly me went to Super Wallmart thinking they would have one then 3 other places

T.G · 06-18-2011, 12:18 PM

Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.

688sonarmen · 06-18-2011, 12:22 PM

I'm in the "Stall"

Started at about 9am this morning, it's 2pm and I'm at 160f. I used apple chunks and only had to burn 2 chimneys of lump charcoal. A lot better than early this spring where I went through 2 bags!

The cooler is ready once it hits 190. I'm going to let it sit in the cooler for about 6 hours then I'll pull it for Fathers Day tomorrow

06-12-2011, 06:41 PM	#2321
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? finished product.

06-12-2011, 09:24 PM	#2325
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? sounds like what I use. I added some brown sugar, crushed red pepper, Worcestershire black pepper chili powder.

06-12-2011, 09:26 PM	#2326
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? Look at that beautiful smoke ring.

06-14-2011, 09:00 AM	#2330
nofeardiver Feeling at Home Join Date: Aug 2009 First Name: Dan Location: Florida Posts: 561 Trading: (4)	Re: What's in your smoker? very nice, i have made the magic dust before its good....

06-16-2011, 09:45 AM	#2332
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Just so you know.......if you are gonna mix rub in a ziplock, make damn sure it's FULLY closed and NOT cheap.

06-16-2011, 09:53 AM	#2333
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? Sorry about your mess Brad. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

06-16-2011, 10:13 AM	#2334
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? DOH!!

06-18-2011, 08:35 AM	#2335
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? That's actually more than a year old, but it is SO FAR back in this thread, I thought I would revive it. I just noticed though that the asylum is up onscreen on my computer, at work, lol. All while mixing rub when I should be working, haha. On a lighter note, 2 racks o baby backs on the smoker this morning. Using downed pecan 'twigs' as smoke, as I am all out of chunks of stuff. I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are on the coals, lol. The rest is stretched under the meat.

06-18-2011, 10:28 AM	#2337
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? I was going to fire up spare ribs this morning but it was raining. I just picked up a 4'x4' Coors Lt pop up canopy on craigslist for $30 so I can smoke without getting rained on.

06-18-2011, 12:18 PM	#2339
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.

06-18-2011, 12:22 PM	#2340
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: What's in your smoker? I'm in the "Stall" Started at about 9am this morning, it's 2pm and I'm at 160f. I used apple chunks and only had to burn 2 chimneys of lump charcoal. A lot better than early this spring where I went through 2 bags! The cooler is ready once it hits 190. I'm going to let it sit in the cooler for about 6 hours then I'll pull it for Fathers Day tomorrow