What's in your smoker? - Page 154

pektel · 04-12-2012, 06:27 PM

Quick advice requested... Grilling some burgers right now, and am topping with either:

Slice of deli pastrami, or

Leftover sliced filet mignon from Tuesday night?
Posted via Mobile Device

smitty81 · 04-12-2012, 06:31 PM

Quote:

Originally Posted by pektel

Quick advice requested... Grilling some burgers right now, and am topping with either:

Slice of deli pastrami, or

Leftover sliced filet mignon from Tuesday night?
Posted via Mobile Device

pastrami

pektel · 04-12-2012, 06:34 PM

And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger.

pektel · 04-12-2012, 06:37 PM

The gf wanted filet, so I'm making two of each

smitty81 · 04-12-2012, 06:38 PM

Quote:

Originally Posted by pektel

And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger.

those are some strange toppings for a burger my friend.

pektel · 04-12-2012, 06:47 PM

Quote:

Originally Posted by smitty81

those are some AWESOME toppings for a burger my friend.

Fixt.

pektel · 04-12-2012, 07:03 PM

Filet burger:

And the pastrami burger:

The ground beef was well seasoned with A1, Worcestershire, onion powder, and garlic powder. Also added some oatmeal for good measure.

Put out some dipping sauces. Wouldve been extra good with a slice of onion.

Whipper Snapper · 04-12-2012, 07:49 PM

So, being from kansas city, it's only appropriate that I take up the torch and start doing my own Q. I'm a bit intimidated honestly. My grandfather owned a BBQ restaurant for 25+ years, and my father has placed at several BBQ competitions. Needless to say, BBQ runs in the blood. I've got quite the family history, and city history to live up to.

Anyhow, my inlaws inherited a couple of barrel smokers that I'm welcome to and I'm pretty sure I'll be taking them for their first spin in the coming weeks. I'll let you all know how things turn out.

T.G · 04-12-2012, 08:16 PM

Holy oversized pictures batman.

pektel · 04-12-2012, 08:43 PM

Damnit. It happened again? Must be snap bucket app being dumb. Happened in another thread today too. Mobile site isn't the greatest for checking the post beforehand.

Just resized them. Hopefully it worked.
Posted via Mobile Device

T.G · 04-12-2012, 09:33 PM

Quote:

Originally Posted by pektel

Damnit. It happened again? Must be snap bucket app being dumb. Happened in another thread today too. Mobile site isn't the greatest for checking the post beforehand.

Just resized them. Hopefully it worked.
Posted via Mobile Device

The resize worked. Thanks.

Do you have control over a default resizing with the app? If so, having it change all photos to 800x600 is generally a safe bet.

pektel · 04-12-2012, 09:45 PM

Just checked, and nothing. Have to resize it in photobucket after uploading. Stupid design, I guess.
Posted via Mobile Device

357 · 04-13-2012, 01:14 PM

Quote:

Originally Posted by Tecnorobo

So, being from kansas city, it's only appropriate that I take up the torch and start doing my own Q. I'm a bit intimidated honestly. My grandfather owned a BBQ restaurant for 25+ years, and my father has placed at several BBQ competitions. Needless to say, BBQ runs in the blood. I've got quite the family history, and city history to live up to.

Anyhow, my inlaws inherited a couple of barrel smokers that I'm welcome to and I'm pretty sure I'll be taking them for their first spin in the coming weeks. I'll let you all know how things turn out.

Don't forget the camera.

OLS · 04-13-2012, 08:48 PM

Blake it will be good to see your efforts in pictures here. I have never found a more serious thread in this entire
website than the smoker thread, and almost all of us have learned a tremendous amount since we have been
smoking meat. I periodically shock myself. And it seems I rarely embarrass myself, lol, at least not in cooking.

OLS · 04-13-2012, 08:50 PM

Quote:

Originally Posted by pektel

Also added some oatmeal for good measure.

I discovered oatmeal one day when I realized I had no crumbs of any kind, nor no eggs in the fridge,
and I thought, I bet oatmeal would work PERFECT in that role.

Steve · 04-15-2012, 12:36 AM

125 lbs of pork cruising along at 225...nieghborhood smells amazing!

OLS · 04-15-2012, 08:36 AM

Yesterday I Grilled 6 burgers, then readied the smoker to smoke 6 chicken legs and 8 pork fingers,
or "western Style Pork Ribs" I love those things!
When that was done I smoked a slab of bacon that had been cut up for this asian-style pork belly
that Jon brought up the other day. i got ready to commence that recipe and realized I had no braising
wine or soy sauce. So I smoked them and then cut them up last night into bacon. You know, when I
throw up the lid to the smoker and say, MAN THAT LOOKS UNBELIEVABLE, I should get my CAMERA!
I am sad to say that only one photo was taken and even THAT was after the meat had been put up.

Steve · 04-16-2012, 10:43 AM

Cooked 125 lbs of pork butt Saturday night for a church picnic yesterday. This time I did a couple of things a little different than I usually do and man did it turn out great. Thanks Brent for letting me steal a couple of your techniques!

I pulled a Smokin' Gator though and didn't take many pictures, just a couple of crappy cell pictures that I was teasing Justin (emopunker) with around 4:00 am while he was working and a couple of hours away from breakfast!

I'll see if dad snapped a couple.

BigAsh · 04-16-2012, 11:15 AM

Nice work, as always...what did you do different....inquiring minds wanna know!

Steve · 04-16-2012, 01:46 PM

I tweaked my rub just a little, but the biggest change was after the butts came up to the usual 190* in the smoker, I double wrapped them in foil and put them in a cooler for a while. In the past when cooking like this, I would just hold the butts in the cooker at a low temp (around 140* to keep them out of the "danger zone"), and then I would start pulling about an hour before service time.

This time I pulled them off the smoker and wrapped at 4am, grabbed a couple of hours sleep, then packed up my rig and headed up to the location we would be serving at. I re-fired the smoker and let it come back up to temperature while I set up the tables, etc., and then about an hour before service, we took the meat out of the coolers and pulled it into pans and placed them in the smoker at around 140* until service.

I have not really ever had a problem with my product "drying out" in the past, but I definately felt the meat tasted more moist this time. The other benefit was that I actually was able to get started earlier, therefore finished earlier, and was able to get at least a couple of hours sleep.

If I hadn't of had so much fun sitting up with Graffiti and F100Jeff eating the awesome steaks Graffiti brought, smoking great cigars and drinking quality adult beverages, I probably could have finished up a couple of hours earlier and gotten even more sleep

04-12-2012, 06:27 PM	#3061
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Quick advice requested... Grilling some burgers right now, and am topping with either: Slice of deli pastrami, or Leftover sliced filet mignon from Tuesday night? Posted via Mobile Device

04-12-2012, 06:34 PM	#3063
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

04-12-2012, 06:37 PM	#3064
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? The gf wanted filet, so I'm making two of each __________________ The problem is not the problem. The problem is your ATTITUDE about the problem. Last edited by pektel; 04-12-2012 at 06:45 PM.

04-12-2012, 07:03 PM	#3067
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Filet burger: And the pastrami burger: The ground beef was well seasoned with A1, Worcestershire, onion powder, and garlic powder. Also added some oatmeal for good measure. Put out some dipping sauces. Wouldve been extra good with a slice of onion. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

04-12-2012, 07:49 PM	#3068
Whipper Snapper 95% Banter 5% MMM Habanos Join Date: Feb 2009 First Name: Blake Location: Shawnee Posts: 1,037 Trading: (0)	Re: What's in your smoker? So, being from kansas city, it's only appropriate that I take up the torch and start doing my own Q. I'm a bit intimidated honestly. My grandfather owned a BBQ restaurant for 25+ years, and my father has placed at several BBQ competitions. Needless to say, BBQ runs in the blood. I've got quite the family history, and city history to live up to. Anyhow, my inlaws inherited a couple of barrel smokers that I'm welcome to and I'm pretty sure I'll be taking them for their first spin in the coming weeks. I'll let you all know how things turn out. __________________ "I don't feel that smoking makes me ashamed, and therefore I mean to smoke to the glory of God." -Charles Spurgeon.

04-12-2012, 08:16 PM	#3069
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Holy oversized pictures batman.

04-12-2012, 08:43 PM	#3070
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Damnit. It happened again? Must be snap bucket app being dumb. Happened in another thread today too. Mobile site isn't the greatest for checking the post beforehand. Just resized them. Hopefully it worked. Posted via Mobile Device Last edited by pektel; 04-12-2012 at 08:51 PM.

04-12-2012, 09:45 PM	#3072
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Just checked, and nothing. Have to resize it in photobucket after uploading. Stupid design, I guess. Posted via Mobile Device

04-13-2012, 08:48 PM	#3074
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Blake it will be good to see your efforts in pictures here. I have never found a more serious thread in this entire website than the smoker thread, and almost all of us have learned a tremendous amount since we have been smoking meat. I periodically shock myself. And it seems I rarely embarrass myself, lol, at least not in cooking.

04-15-2012, 12:36 AM	#3076
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? 125 lbs of pork cruising along at 225...nieghborhood smells amazing! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

04-16-2012, 10:43 AM	#3078
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? Cooked 125 lbs of pork butt Saturday night for a church picnic yesterday. This time I did a couple of things a little different than I usually do and man did it turn out great. Thanks Brent for letting me steal a couple of your techniques! I pulled a Smokin' Gator though and didn't take many pictures, just a couple of crappy cell pictures that I was teasing Justin (emopunker) with around 4:00 am while he was working and a couple of hours away from breakfast! I'll see if dad snapped a couple. __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

04-16-2012, 11:15 AM	#3079
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? Nice work, as always...what did you do different....inquiring minds wanna know! __________________ Keith

04-16-2012, 01:46 PM	#3080
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? I tweaked my rub just a little, but the biggest change was after the butts came up to the usual 190* in the smoker, I double wrapped them in foil and put them in a cooler for a while. In the past when cooking like this, I would just hold the butts in the cooker at a low temp (around 140* to keep them out of the "danger zone"), and then I would start pulling about an hour before service time. This time I pulled them off the smoker and wrapped at 4am, grabbed a couple of hours sleep, then packed up my rig and headed up to the location we would be serving at. I re-fired the smoker and let it come back up to temperature while I set up the tables, etc., and then about an hour before service, we took the meat out of the coolers and pulled it into pans and placed them in the smoker at around 140* until service. I have not really ever had a problem with my product "drying out" in the past, but I definately felt the meat tasted more moist this time. The other benefit was that I actually was able to get started earlier, therefore finished earlier, and was able to get at least a couple of hours sleep. If I hadn't of had so much fun sitting up with Graffiti and F100Jeff eating the awesome steaks Graffiti brought, smoking great cigars and drinking quality adult beverages, I probably could have finished up a couple of hours earlier and gotten even more sleep __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide