What's in your smoker? - Page 130

Flynnster · 08-10-2011, 10:03 PM

While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat?

It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

tupacboy · 08-11-2011, 06:16 PM

anyone try thai style ribs...

found this recipe... the cook time seems a bit low... what do you guys think?

Ingredients

3 -1 1/2 lb racks of baby back ribs, membrane removed
3 cups of apple wood chips (750ml)

Thai Marinade
2 tablespoons peanut oil (30ml)
2 teaspoons of sesame oil (10ml)
2 tablespoons fish sauce (30ml)
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
1/4 cup chopped fresh cilantro (60ml)
2 stalks lemongrass, outer leaves removed and center thinly sliced
2 tablespoons sugar (30ml)
1 tablespoon of rice wine vinegar (15ml)
The juice of 2 limes

Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
1/2 cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped

Method

In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.

Cover with plastic wrap and refrigerate until time to serve with the ribs.

In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemon grass, sugar, rice wine vinegar and lime juice.

Place ribs in a sealable plastic bag. Pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.

Soak only 2 cups (500ml) of the apple wood chips in water for one hour.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.

Prepare a smoke pouch by squeezing the excess liquid from the soaked wood chips and place them on the centre of a large piece of tin foil. Combine the dry wood chips with the wet and fold the foil around the wood chips creating a pouch.

Using a fork, poke several holes in the smoke pouch and place it under the grate on the heated side of the barbeque. Close the lid and wait for smoke.

Once you have smoke, lower the heat under the smoke pouch to 275°F/135°C or medium heat and place the ribs on the opposite side of the grill where the burner remains off.

Close the lid and smoke ribs for 2.5 hours.

Baste Ribs with dipping and basting sauce in the last half hour.

Chainsaw13 · 08-11-2011, 06:47 PM

Quote:

Originally Posted by tupacboy

anyone try thai style ribs...

No, but I know what I'm making this weekend.

Fordman4ever · 08-11-2011, 06:53 PM

Quote:

Originally Posted by Flynnster

While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat?

It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

Whenever I do a brisket the "top" for me is always the side with the fat.

Flynnster · 08-12-2011, 01:35 AM

Thanks! I figured as much, then all the fat would drip down the rest of the meat. Mhmmmmmmmm

dadof3illinois · 08-12-2011, 11:19 PM

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys.
All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program.
One of these days I'll get some pictures of our outings!!

pnoon · 08-12-2011, 11:21 PM

Quote:

Originally Posted by dadof3illinois

Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys.
All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program.
One of these days I'll get some pictures of our outings!!

It's a good thing that you do, Jerry.

Pics would be awesome.

Smokin Gator · 08-13-2011, 05:18 AM

Quote:

Originally Posted by steve

How did those ribs turn out Brent?

The ribs turned out good

Made another batch of jerky yesterday and then put on a beef clod. I cut the clod into four pieces though.... more bark!!!

forgop · 08-13-2011, 08:08 AM

I'm firing up 2 butts today with my first attempt at baked beans. Going to inject them and use a rub from the virtual weber site. My cookout is tomorrow, but I don't want to put them on and cook overnight to keep temps controlled better.

Sam's Club has a BBQ competition going on today that's only a couple of miles from me. Free samples from 11am-4pm.

Old Sailor · 08-13-2011, 01:59 PM

Did some ribs yesterday on the WSM 22.5...smoked them with apple chunks for 4 1/2hrs at about 250 and they came out awesome, everyone devoured them. I'm quiet happy with my first ribs!!

Steve · 08-13-2011, 02:14 PM

Those ribs look real good Dave! Almost makes me want to get out in the heat an do a mess up myself...almost!

OLS · 08-13-2011, 03:59 PM

WOW, you SHOULD be happy with those racks. They came out looking a lot like mine, but shot under different light I am afraid.
For some reason I never remember to shoot them outside on the grill. I am always a few bones in before it hits me....CRAP, I needed
to shoot those, lol. And so with today. I gave a rack to the kid downstairs for his birthday to share with no one or everyone,
and started in on mine a few minutes ago. Then I remembered. So here is the partially eaten rack. The dogs got a rib each, too.
I decided to go off the menu today and leave them dry. Added a lot more sugar and kosher salt to my original rub. Very tasty.
The nap at the end got me, though. These are PERFECTLY tender and moist, but a tad mushy. Which I like, so no problems,
but would not win me any pro prizes. Dig that crystally crust.

forgop · 08-13-2011, 10:39 PM

My butts took 9 hours on the smoker, set them in my cooler to rest for an hour and then pulled them. By far the best butts I've ever made. I think the pulled pork will be a big hit for my get together tomorrow afternoon. Baked beans were good-don't know that I'd say they really tasted "smokey" though.

BigAsh · 08-14-2011, 07:50 AM

Quote:

Originally Posted by Smokin Gator

The ribs turned out good

Made another batch of jerky yesterday and then put on a beef clod. I cut the clod into four pieces though.... more bark!!!

more bark = more better!....gotta do some chuckie soon!

Chainsaw13 · 08-14-2011, 12:10 PM

Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood.
Posted via Mobile Device

tupacboy · 08-15-2011, 01:13 AM

Quote:

Originally Posted by Chainsaw13

Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood.
Posted via Mobile Device

looking forward to it

Chainsaw13 · 08-15-2011, 06:59 AM

Here's the Thai BBQ baby backs. They turned out awesome.

I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness.

They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side.

cricky101 · 08-15-2011, 10:46 AM

Saturday I used some pulled pork I smoked a couple weeks ago and had in the freezer and made a pulled pork pizza on a stone on the Weber performer. It was awesome. A little bbq sauce, pulled pork, red onion and a mix of mozzarella and cheddar cheese. Cooked in about 8 minutes with just a little char around the bottom edges of the crust.

I made another with Canadian bacon and pineapple for the girlfriend, but the pulled pork was the best of the two.

OLS · 08-15-2011, 11:37 AM

I am always disappointed when I cook other dishes with leftover Pulled Pork. So I just eat it the regular way, haha.
Those Thai ribs look incredible! I can only imagine the flavor. My ribs from the weekend gave me terrible burps. Need to
figure that out, haha. Spent some time at Alfred's balcony on Beale St. yesterday taking pics of various Elvi out and about.
THIS is going to be one fantastic Elvis Week! The temps are not expected to rise above 93 all week. Compare at 98-100
for the last several years, maybe the last ten. Might cook uip some beef ribs this week in honor of the king.

tupacboy · 08-15-2011, 05:25 PM

Quote:

Originally Posted by Chainsaw13

Here's the Thai BBQ baby backs. They turned out awesome.

I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness.

They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side.

they look delish!!! did you have to cook them a bit longer then the recipe said?

lemon grass is pretty hard to find... gotta go to a south asian market usually.... did you add honey to the mop only or marinade too... gonna have to try this one... i usually do dry rub only but been craving a spicy sweet wet rib... that's why i looked it up... gonna fire up the smoker this weekend for this...

any other reccomendations for as sweet / spicy rib guys? i would like to try a couple while i have her going.

08-10-2011, 10:03 PM	#2581
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: What's in your smoker? While it won't be in a smoker exactly, I'm cooking a brisket on friday, but I have a question. When a recipe says "top" of the brisket is that the side with a layer of fat? It's going to be cooking for a total of 6 hours, gas grill (shudder) but I've got some chips that will be smoking the whole time too.

08-11-2011, 06:16 PM	#2582
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? anyone try thai style ribs... found this recipe... the cook time seems a bit low... what do you guys think? Ingredients 3 -1 1/2 lb racks of baby back ribs, membrane removed 3 cups of apple wood chips (750ml) Thai Marinade 2 tablespoons peanut oil (30ml) 2 teaspoons of sesame oil (10ml) 2 tablespoons fish sauce (30ml) 2 tablespoons garlic, minced (30ml) 1 tablespoon fresh ginger, minced (15ml) 1/4 cup chopped fresh cilantro (60ml) 2 stalks lemongrass, outer leaves removed and center thinly sliced 2 tablespoons sugar (30ml) 1 tablespoon of rice wine vinegar (15ml) The juice of 2 limes Dipping & Basting Sauce 1 tablespoon rice wine vinegar (15ml) 1/2 cup pineapple juice (125ml) The juice of 2 limes 2 tablespoons white sugar (30ml) 1 tablespoon garlic, chopped (15ml) 1 teaspoon chili pure (10ml) 1 stalk lemon grass, finely chopped Method In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass. Cover with plastic wrap and refrigerate until time to serve with the ribs. In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemon grass, sugar, rice wine vinegar and lime juice. Place ribs in a sealable plastic bag. Pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours. Soak only 2 cups (500ml) of the apple wood chips in water for one hour. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off. Prepare a smoke pouch by squeezing the excess liquid from the soaked wood chips and place them on the centre of a large piece of tin foil. Combine the dry wood chips with the wet and fold the foil around the wood chips creating a pouch. Using a fork, poke several holes in the smoke pouch and place it under the grate on the heated side of the barbeque. Close the lid and wait for smoke. Once you have smoke, lower the heat under the smoke pouch to 275°F/135°C or medium heat and place the ribs on the opposite side of the grill where the burner remains off. Close the lid and smoke ribs for 2.5 hours. Baste Ribs with dipping and basting sauce in the last half hour.

08-12-2011, 01:35 AM	#2585
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: What's in your smoker? Thanks! I figured as much, then all the fat would drip down the rest of the meat. Mhmmmmmmmm

08-12-2011, 11:19 PM	#2586
dadof3illinois Newbie Join Date: Oct 2008 First Name: Jerry Location: Southeast Illinois Posts: 98 Trading: (2)	Re: What's in your smoker? Well the football season is upon us once again. Some of you know I'm pretty involved in our football programs. We cook at all the Jr Pro thru High School home games. Tomorrow is our opening day for the little guys. All our coolers are full and ready for a day of grilling. 100 pork burgers, 100 chicken breasts, 85 brats, 125 + hotdogs and 50+ ribeye steaks for sandwiches. Oh and 3-40 pound bags of charcoal. Start cooking at 3:30 and hoping to finish by 9pm. What's cool is all of our food is donated so it's a great money maker for the program. One of these days I'll get some pictures of our outings!!

08-13-2011, 08:08 AM	#2589
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'm firing up 2 butts today with my first attempt at baked beans. Going to inject them and use a rub from the virtual weber site. My cookout is tomorrow, but I don't want to put them on and cook overnight to keep temps controlled better. Sam's Club has a BBQ competition going on today that's only a couple of miles from me. Free samples from 11am-4pm.

08-13-2011, 01:59 PM	#2590
Old Sailor Black Ops - S.O.B. Join Date: Oct 2008 First Name: Dave Location: Side Porta!! Kingsville, Ont., Canada Posts: 4,198 Trading: (22)	Re: What's in your smoker? Did some ribs yesterday on the WSM 22.5...smoked them with apple chunks for 4 1/2hrs at about 250 and they came out awesome, everyone devoured them. I'm quiet happy with my first ribs!! __________________ Canadian Armed Forces 1976! Canadian Coast Guard, retired in 2012 after 32 years!!

08-13-2011, 02:14 PM	#2591
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Those ribs look real good Dave! Almost makes me want to get out in the heat an do a mess up myself...almost! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

08-13-2011, 10:39 PM	#2593
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? My butts took 9 hours on the smoker, set them in my cooler to rest for an hour and then pulled them. By far the best butts I've ever made. I think the pulled pork will be a big hit for my get together tomorrow afternoon. Baked beans were good-don't know that I'd say they really tasted "smokey" though.

08-14-2011, 12:10 PM	#2595
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Thai bbr's in the smoker. I'll let you guys know how they taste. Smoking with some pecan wood. Posted via Mobile Device

08-15-2011, 06:59 AM	#2597
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Here's the Thai BBQ baby backs. They turned out awesome. I had to modify the recipe a bit as the store was out of cilantro, I couldn't find lemongrass and I forgot to get pineapple juice. I just omitted the cilantro, but will look into it for next time. instead of the lemon grass, I used fresh lemon juice. Just half a lemon for the marinade, then the other half for the mop. I went with extra rice wine vinegar for the mop, plus added some honey for a little more sweetness. They were spicy, tangy, sweet. Needed just a touch more salty for my liking, but overall they were great. Served with a spicy coleslaw along side. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

08-15-2011, 10:46 AM	#2598
cricky101 Micro brew tester Join Date: Oct 2008 First Name: Chris Location: St. Paul, Minnesota Posts: 684 Trading: (8)	Re: What's in your smoker? Saturday I used some pulled pork I smoked a couple weeks ago and had in the freezer and made a pulled pork pizza on a stone on the Weber performer. It was awesome. A little bbq sauce, pulled pork, red onion and a mix of mozzarella and cheddar cheese. Cooked in about 8 minutes with just a little char around the bottom edges of the crust. I made another with Canadian bacon and pineapple for the girlfriend, but the pulled pork was the best of the two. __________________ "A witty saying proves nothing." - Voltaire

08-15-2011, 11:37 AM	#2599
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I am always disappointed when I cook other dishes with leftover Pulled Pork. So I just eat it the regular way, haha. Those Thai ribs look incredible! I can only imagine the flavor. My ribs from the weekend gave me terrible burps. Need to figure that out, haha. Spent some time at Alfred's balcony on Beale St. yesterday taking pics of various Elvi out and about. THIS is going to be one fantastic Elvis Week! The temps are not expected to rise above 93 all week. Compare at 98-100 for the last several years, maybe the last ten. Might cook uip some beef ribs this week in honor of the king.