What's in your smoker?

[jonumberone]

Originally Posted by BigAsh

Did 3 racks of babybacks....with 2 chubs of JD sausage, one hot rubbed with turbinado sugar and one regular with some BBQ rub....fatty goodness!....and some smoked pepperoni for good measure!....smoked over apple and sugar maple...huge rain storm came thru so foiled the ribs for a bit to wait it out which made them a little too "fall off the bone" for my taste though my guests raved...fatties and pepperoni made a nice app....served ribs with some homemade bourbon bbq sauce and grilled veggies...drank more bourbon to "round out" the meal!

looking good!
I never thought of smoking pepperoni, will have to give it a try.

[MarkinAZ]

Nice looking BBQ everyone

[Steve]

Looks great Keith!

[Jefft72]

Small 7 pounder on to smoke.....using mesquite chunk and oak logs. Planning to have it for dinner.

[OLS]

I accidentally posted the same rib shot twice up there. HERE is the shot of the ribs seconds before they came off.

[hammondc]

Originally Posted by Smokin Gator

My family will hardly eat sliced brisket anymore. They want point that is cooked until it is black, then cubed, then seasoned with some more rub, then sauced and put back on the smoker for a while (burnt ends). I have actually started cubing the whole brisket and doing the whole thing like that. MMMMmmmm!!!

Talking directly to my heart, bro. Being am SC transplant to TX, I have little use for brisket. Burnt ends though........

[GTsetGO]

did a nice turkey breast and whole chicken today with mesquite chips. yummy

[Jefft72]

Posting some pics from the day's smokin since I wasn't able to earlier.
This is also the first time that I have tried burnt tips as it was something I found on here. Those things turned out awesome!

[T.G]

Picked up some 6" flour tortillas and made some mini-pizzas...

[pnoon]

Originally Posted by T.G

Picked up some 6" flour tortillas and made some mini-pizzas...

Where was my invitation to dinner?

[OLS]

Originally Posted by hammondc

Talking directly to my heart, bro. Being am SC transplant to TX, I have little use for brisket. Burnt ends though........

It's no accident that the word "heart" and "transplant" are in this reply, although seemingly completely
out of context for what they are actually talking about, lol. Fat, burnt beef.

[forgop]

Anyone have a good mustard bbq sauce they can recommend? Gonna stock back up on some cowtown night of the living and wanted to see about adding some mustard sauces or just any other highly recommended sauces, whether it's Carolina, Kansas City, etc, I don't care. I like heat, but not so much you can't taste what you're eating and I think the Cowtown does a good job of it.

Thanks

[T.G]

This recipe has been floating around on the BBQ forums for ages, I have no idea who originally wrote it.

Tweak the cayenne pepper and hot sauce ingredients to your liking (use something like Dave's Insanity Sauce if you want it to have a kick)

Mrs. Piggy Mustard Sauce:

Ingredients:

1 C. mustard
1/2 C. sugar
1/2 C. cider vinegar
1/4 C. brown sugar, light
2 T. chili powder
1 tsp. pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 T. hot sauce
1 tsp. soy sauce, dark
2 T. butter

Combine all ingredients except soy sauce and butter. Add
the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.

[pnoon]

Adam, would you be so kind and post this in the Recipes sub-forum?
Posted via Mobile Device

[T.G]

Originally Posted by pnoon

Adam, would you be so kind and post this in the Recipes sub-forum?
Posted via Mobile Device

Done.
http://www.cigarasylum.com/vb/showth...00#post1645500

[pektel]

Quick question:

Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not.

What say ye?

[pnoon]

Originally Posted by pektel

Quick question:

Bought a 10 pound whole pork loin for the smoker. Just fired it up, unwrapped the loin, and wondering if I should trim fat or not.

What say ye?

You don't really need to.
On a side note. I usually cut the whole loin in half. Then I make 3/4-1 inch thick loin chops out of one half.
YMMV

[pektel]

thanks, peter. That's a great idea about the chops. i have a grip of people coming over tonight, so i'm going to smoke the whole thing this time. i did half it though, as the full loin would not fit on my smoker. i was worried at first about cutting it, but then i realized i'd have double the burnt ends
Posted via Mobile Device

[BigAsh]

This was a "pissed off that I couldn't make the Rochester herf" smoke...Pepperoni, ABT's, MOINKS, and Pig shots....the ABT's and pig shots stuffed with cream cheese and pulled beef mixed with some chipotle bbq rub...smoked over sugar maple for about 2 hours at 250-275....MOINK came off a little earlier then glazed with a rasberry-chipotle sauce...packed it all up and brought over to a friends house for an impromptu "wifes away the boys will play" bbq...lots of booze, cigars and good eats!