What's in your smoker?

[kydsid]

Originally Posted by 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!

Now that is the kind of challenge I am talkin bout! Might have to make plans for Epic III if that is on the menu.

[Smokin Gator]

Originally Posted by kydsid

Now that is the kind of challenge I am talkin bout! Might have to make plans for Epic III if that is on the menu.

Brother... I hope you can make it to Epic III, but I am NOT making ABTs for 50+ people.

[OLS]

Back in the service we would fire up platter after platter of nachos, properly made, with a pepper on each chip.
And one day I just realized I couldn't take it anymore. I still love the nachos, but hot contests are out. I once
drank a bottle of Tabasco for 40 bucks. One day hot is no big deal and the next it's just impossible.

[T.G]

Originally Posted by OLS

I once drank a bottle of Tabasco for 40 bucks.

What size bottle?

I only got $20 (or was it only $10?) for drinking a 2/3 full 12oz bottle of Tabasco (like the ones they sell at Costco). I'm thinking I got ripped off.

[T.G]

Originally Posted by 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!

Nice!

[Superbad]

Originally Posted by 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.

I think getting "the hot seat" the next day is the thing that keeps me from eating the really hot foods anymore. I really like ABT's, and like to use poblano peppers for those who like great taste without the extreme heat. Remember kiddies pain is not a flavor.

[LooseCard]

Originally Posted by Superbad

Remember kiddies pain is not a flavor.

[LooseCard]

So I finally got my photos uploaded....

I prepped and seasoned Friday morning. Decided to try "Mr.Brown" for once, on both cuts.
I re-seasoned/re-rubbed them Friday night, just before they went on:



Put them on late that night. 17 pounds of happiness!


Chugging away, as I splept.


Early morning checkup, water and coal restock. Lookin good!

End product, hours later.


It was good.
The bark had an 'afterburn' affect, but was perfect when mixed all in.


We found that my private mix is more 'savory' than this, and the wife wasn't a huge fan...
Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.


I'm going to have to incorporate some sweet and hot combo into mine tho!

[OLS]

Originally Posted by LooseCard

Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.

I always find I am more satisfied with my own mixtures. NO surprises, and yeah, maybe there is something missing, but what is in there is just the way I want it. I found something I WANT in my mix that isn't though, and if they make it I need to find it, and that is "powdered worcesteshire". I don't know if it even exists, but I smelled a rub that was perfect the other day, and that's what I think I smelled in it. So the search is on.

[OLS]

Originally Posted by LooseCard

Not that we didn't eat pulled pork all weekend, she just preferred my concoction better.

I always find I am more satisfied with my own mixtures.
NO surprises, and yeah, maybe there is something missing, but what is in there is just the way
I want it. I found something I WANT in my mix that isn't though, and if they make it I need to
find it, and that is "powdered worcesteshire". I don't know if it even exists, but I smelled a rub
that was perfect the other day, and that's what I think I smelled in it. So the search is on.

[OLS]

HAHAHAHAHA, they DO make it. Order now boys!

http://store.firehousepantrystore.com/lbworscpw.html

[OLS]

OH ho, hahaha, heheehe oh this is too much.

http://store.firehousepantrystore.co...nbandaids.html

http://store.firehousepantrystore.co...nairfresh.html

[Mr B]

GTsetGo, Keith and Dan....Awesome lookin eats!!!

[mosesbotbol]

3.76 Chuck roast. Came out really well. It's like poor man's brisket. Brisket use to be cheap, but not now, so chuck it is!

[kydsid]

Originally Posted by mosesbotbol

3.76 Chuck roast. Came out really well. It's like poor man's brisket. Brisket use to be cheap, but not now, so chuck it is!

Really how much does it go for up in your woods?

[LooseCard]

Originally Posted by OLS

HAHAHAHAHA, they DO make it. Order now boys!

http://store.firehousepantrystore.com/lbworscpw.html

Group buy?

[T.G]

Originally Posted by LooseCard

Group buy?

LOL.


McCormick brand spices sells powdered Worcestershire in tins about the size of the ground black pepper tins. Every supermarket here has had them for years.

[Superbad]

Yesterday I stuffed 6 Poblano peppers with a bacon, cream cheese, sharp cheddar, onion and garlic mixture, wrapped them in bacon and smoked for 2 hours along with a 5# bone in boston butt and a beef brisket flat. This was my first attempt at brisket and WOW I loved it. I will be making this more often. I smoked them for 7 hours around 250° the last hour was wrapped in foil. The brisket had a final IT of about 180°.

[BigAsh]

Lookin good Bobby!

[LooseCard]

Originally Posted by BigAsh

Lookin good Bobby!

I keep wanting to do a Brisket, but everyone always comments about finishing them in the oven' - at my Camper, there is no oven.

Need to try the Pablanos idea though.