What's in your smoker?

[captain53]

Originally Posted by Gonesledn

dam you guys are turning out some great looking meals!

tonights dinner....

couple chuck roasts on right now

That is one cool looking smoker rig!!!:

[Gonesledn]

thanks for the compliments guys! i do love chuckies, and not expensive either.

some finish pics...

[cort]

Looks great Wes. Got any dry ice so you can send me some?

[kgoings]

Threw in a 10 lb brisket this morning!

[kgoings]

So I have been loving my UDS! Anybody have any plans for building a horizontal smoker with a separate wood box? I want to try 'wood smoking' but don't know where to start.

[LooseCard]

It all looks good, for what I can see (work is blocking some pics).


I smoke a pair (17.8 Lbs.) of Butts for National Smoke Day that I got pics of, along with a Bacon Explosion (original fattie) and chicken parts (drummies and deboned thighs) that I didn't take pics...

I'll try to offload the Camera tonight and get the pics up!





It was a smokin' good weekend!

[Mr B]

On Saturday I took bone-less Leg O Lamb (costco) rubbed it down w/ Salt, Pepper, Garlic Powder, Onion Powder, Cumin, and Smoked Paprika. Drizzled some E.V.O.O over it and Vac-Sealed it overnight.
Put it in @ 210* for 5 hrs until IT of 168*
Used Apple, Alder and Hickory for 3 of the Hrs.

Sauteed Onions, Bell Peppers, Crimini Mushroos and Garlic.

Sliced the Lamb thin, put it on a Sourdough Roll w/ the veggies and a Yogurt, Cilantro, garlic sauce (costco).
Served it up w/ a Greek pasta salad.

Truely Awesome!

After the Rub of Love



After the smoke, I.T. of 168*



mmmm mmmm good!


Oh ya, and the CreamCheese, Bacon, Chive stuffed Jalapenos.

[OLS]

I think it is funny that Gonesleddin' shows these cool accessory hooks and all the stuff hanging down.
At MY HOUSE this just puts the utensils in perfect dog-licking range. I wanted so badly to throw a
coupla hooks on my smoker, but sadly, everything stays up top.

[OLS]

In a related story, I have purchased cream cheese, jal peppers and bacon for some ABTs. In fact I also have some crab meat au gratin put away to add to the ceream cheese, but after coring the damn things, and having the semi-steam of the warm water going down the disposal for only a second, I changed my mind. Up the nose, into the lungs, and now my left nostril is burning 20 mins later. I no longer have the balls for Jals. I ate a bunch in the service during my nacho orgies. But the next day, the price down south is too high to pay. I am not even going to waste my damn bacon. UNLESS MY two guests like peppers and return my email tonight some time.
More for the rest of you.

[Superbad]

Originally Posted by OLS

In a related story, I have purchased cream cheese, jal peppers and bacon for some ABTs. In fact I also have some crab meat au gratin put away to add to the ceream cheese, but after coring the damn things, and having the semi-steam of the warm water going down the disposal for only a second, I changed my mind. Up the nose, into the lungs, and now my left nostril is burning 20 mins later. I no longer have the balls for Jals. I ate a bunch in the service during my nacho orgies. But the next day, the price down south is too high to pay. I am not even going to waste my damn bacon. UNLESS MY two guests like peppers and return my email tonight some time.
More for the rest of you.

Try poblano peppers instead. They have a tiny bit of heat but tons of flavor! I think they make better ABT's.

[GTsetGO]

6 lb Boston Shoulder

what it started as:



3.5 hours in:

[Smokin Gator]

Originally Posted by Superbad

Try poblano peppers instead. They have a tiny bit of heat but tons of flavor! I think they make better ABT's.

Blasphemy!!!

[OLS]

Well, as the Gator said, BLASPHEMY! I cooked em up in a little scrunched up foil rack, and they came out tremendously.
Mixed about half crabmeat and half cream cheese, and in the end went with a few tablespoons of grated cheddar.
Creamed that up and stuffed it into the peppers. Wrapped em in bacon and grilled em up. As they say, once the
ribs and seeds are gone, they are not nearly so hot. Great taste, but we'll have to wait til tomorrow to REALLY know
how it went down. Or came out.

[Smokin Gator]

Glad they turned out well Brad. The morning should bring no surprises!!

[BigAsh]

Had my brothers/bro-in-law over yesterday for some poker....7 lb brisket flat....put it on the drum at 350 fat cap down....1.75 hours til 165 internal...foiled with a drizzle of honey on each side, fat cap up about 1/2 cup beer in the foil, wrapped tight and back on the drum...took the brisket to 190 internal and off the smoker...mixed the "love juice" in the foil with some Sweet Baby Ray's and some rub for a mop...back on the drum no foil and mopped each side about 10 min each to firm up the bark....reduced the mop with some dijon to make a killer sauce.....put some vidalias on the smoker with some sweet potatos....also 2 chubs of pepperoni, slathered and rubbed, great if you never tried it....all the grease renders out and the pepperoni gets "light", real tasty....grilled up some grape tomatoes and mixed with the smoked onions....grilled romaine halves drizzled with olive oil and fig balsamic, salt, pepper and some blue cheese....great dinner but lost my shirt in cards!

[Steve]

[Superbad]

Originally Posted by Smokin Gator

Blasphemy!!!

Well I like em both ways, but for people who don't like hot stuff, I think poblanos are pretty good! To each their own!

[OLS]

Well, updating....YeeeeeeeOOOWwwww! Oh that hurts.
No more for me. I stopped this thirty years ago for good reason apparently.
They were good, though. It ain't the heat in the EAT, it's the slap in the C__p.

[Steve]

If you a really up for a challenge, I've made them with Habenaros and Red Savina Habenaros. Crab meat stuffing tasted really good in them, as well as a Caribbean citrus kinda thing we messed around with. Not for the faint of heart though!

[Smokin Gator]

Killer lookin' eats Keith!!!

Sorry to hear about the "next morning" problems Brad!!!