What's in your smoker?

[Stevez]

T.J. That looks absolutely incredible. The rub sounds on the hot side, which I like, but the better half abhors! Congrats! Steve

Man that loooooks soooo good right now.

[Smokin Gator]

Originally Posted by T.G

Now that there is some eats!!!!

[BigAsh]

Originally Posted by T.G

...continuing...


opening up the foil after finishing the cook and the rest period...


shredded... I could have shredded this one with my fingers it was so tender...


w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole.


Fin.

....nuff said!....that mole bbq sauce sounds killer too....share or is it a secret?

[Smokin Gator]

Originally Posted by BigAsh

....nuff said!....that mole bbq sauce sounds killer too....share or is it a secret?

^^^^^ What he said!!

[T.G]

Thanks guys.

BigAsh & gator, PMs incoming.

[Mr B]

Great job Adam. Looks killer!

[Mr B]

I cold smoked some Tilamook Sharp Cheddar blocks the other night w/ Apple, Alder and Hickory. They have to sit Vacume-sealed for 2 weeks before sampling. Should be

[T.G]

Originally Posted by Mr B

I cold smoked some Tilamook Sharp Cheddar blocks the other night w/ Apple, Alder and Hickory. They have to sit Vacume-sealed for 2 weeks before sampling. Should be

Brent, do you think one could get away with cold smoking cheese and letting it rest for a few weeks without a vacuum food sealer? Say maybe wrapped in super-duper-heavy duty saran wrap or zip-loc bags?

[Mr B]

Originally Posted by T.G

Brent, do you think one could get away with cold smoking cheese and letting it rest for a few weeks without a vacuum food sealer? Say maybe wrapped in super-duper-heavy duty saran wrap or zip-loc bags?

Thats exactly what I have heard. Wrapped as tight as you can get it, then ziplocked w/ all air out. Has to sit for a min of 2-3 weeks.

[T.G]

Originally Posted by Mr B

Thats exactly what I have heard. Wrapped as tight as you can get it, then ziplocked w/ all air out. Has to sit for a min of 2-3 weeks.

Cool. Thanks.

Menal note: buy $1.99 40W soldering iron next time I'm at Fry's.

[Mr B]

I have been using this one for over 5 years now and it still works great, just like the day I bought it. I use it 4-5 times /week.

http://www.cabelas.com/cabelas/en/te...box.jsp.form23

There is a newer version out now. I have not heard much about this one yet.

http://www.foodsaver.com/index.aspx?...FRk7gwodW0E-_Q

Neither one of these are too expensive, especially with the $$ I save on things not going bad, freezer burn and recpackaging bulk items.

[Steve]

The countdown begins!



Hmmm, I wonder what I could use these for???



Frankensauce, yea that's the ticket!

[Smokin Gator]

I can only say one thing... ya need more ribs!!!

[T.G]

Originally Posted by Mr B

I have been using this one for over 5 years now and it still works great, just like the day I bought it. I use it 4-5 times /week.

http://www.cabelas.com/cabelas/en/te...box.jsp.form23

There is a newer version out now. I have not heard much about this one yet.

http://www.foodsaver.com/index.aspx?...FRk7gwodW0E-_Q

Neither one of these are too expensive, especially with the $$ I save on things not going bad, freezer burn and recpackaging bulk items.

yeah, I've telling myself forever that I really ought to get one someday, but just never seem to get around to buying one.

[Mr B]

Originally Posted by T.G

yeah, I've telling myself forever that I really ought to get one someday, but just never seem to get around to buying one.

I love mine and really cant see how I lived w/out it. Well...yes I can, I used to throw away lots of stuff that went bad in baggies.

[Steve]

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!

[Smokin Gator]

Originally Posted by steve

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!

Now you are talkin'!!!

Best of luck on the cook brother!!

[BigAsh]

Originally Posted by steve

Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!

Sounds like a "snack" is gettin' smoked!....you gotta lot o' room in that lang brother!

[Steve]

I gotta BIG appetite !

I do love that thing though. Even with what I'm planning for right now (4 bone-in pork buts, a brisket flat, several slabs of ribs (6, 8, 10), a mess of sausage, and possibly a couple of yardbirds), there is still a LOT of room. I'll probably do up a mess of beans before all is said and done, and maybe some corn as well. This is going to be a fun cook and party to celebrate my wife's birthday and recovery from her surgery. Cooks like this sometimes take on a life of thier own. Before it's over, I'm sure the nieghbors will be bringing stuff over to put in as well.