View Full Version : What are you cookin on the smoker?
Given that we are in BBQ season I thought it would be fun to see what everyone has coming off their smokers..... pictures always are appreciated....
This past weekend a few buddies and I cooked at an event called DizzyFest in Virgina ... an EggFest put on by Dizzy Pig BBQ. It was a great time with 300+ folks in attendance. We made several things but the hit of the day was a 25 pound beef shoulder smoked up on the BGE at 225F for 24 hours. I injected it, rubbed it up with Dizzy Pig Cow lick and foiled at 152F and pulled it at 195F. After we rested it for about 5 hours in a Cambro we pulled the beef directly off the cooked shoulder, dipped it in the pan juices and put it on a bun with some horseradish sauce..... good eating!!!
So what's cooking on your smoker?
wmpevans
06-12-2012, 05:57
After gettin a BBQ education at the Sampler Took the plunge and bought a Weber Smokey Mtn smoker.
Inaugural cook last weekend with 16 lb pork shoulder. Smoked for 18 hours and then wrapped in foil for 3 hours before pulling.
Unbelievably great and moist BBQ.
Only problem was amount of bourbon consumed in process. Made for a ROUGH!!! Monday morning:lol:
smokinjoe
06-12-2012, 06:12
After gettin a BBQ education at the Sampler Took the plunge and bought a Weber Smokey Mtn smoker.
Inaugural cook last weekend with 16 lb pork shoulder. Smoked for 18 hours and then wrapped in foil for 3 hours before pulling.
Unbelievably great and moist BBQ.
Only problem was amount of bourbon consumed in process. Made for a ROUGH!!! Monday morning:lol:
Bill, Thad was just kidding when he said one pour of WLW per pound!!! :D
unclebunk
06-13-2012, 06:11
Bill, Thad was just kidding when he said one pour of WLW per pound!!! :D
No he wasn't. That's just how Big Thad rolls!:grin:
scubadoo97
06-13-2012, 06:54
I posted about this salmon on SB the other day. This is the most recent meal off my smoker. Just tails and bellies seasoned with Dizzy Pig Tsunami Spin and Raging River, maple syrup and demerera sugar.
I am going to continue my trek with brisket.... grabbed a CAB and a good looking "choice" graded one... curious to see the differences once cooked. CAB will hit the grate tomorrow....
scubadoo97
06-14-2012, 10:14
Be interested to see how they compare Reid.
What's been your take on Angus beef in general? Substance or marketing?
Be interested to see how they compare Reid.
What's been your take on Angus beef in general? Substance or marketing?
To this point I would say marketing as if you pick your choice properly, the stuff which leans towards prime rather than select, it is pretty damn good for a decent price. We will see as the CAB is on now and I have a few tasters coming by this evening....
IronHead
06-15-2012, 18:56
Last weekend I did 6 racks of St Louis ribs (Johnny Trigg style) and a 17 lb brisket. I should have gotten a smaller brisket since I had to finish the brisket in the oven to meet my serving time... :)
I snapped pics of the prepped brisket and one when I put it on the smoker but then the rigors (read bourbon and cigar) of an all night cook took its toll and I didn't take any more pics.
Everything turned out great except for a temperature spike about 3/4 through the cook that resulted in the ribs on the bottom rack to get a little dark around the edges. But still darned tasty.
Last weekend I did 6 racks of St Louis ribs (Johnny Trigg style) and a 17 lb brisket. I should have gotten a smaller brisket since I had to finish the brisket in the oven to meet my serving time... :)
I snapped pics of the prepped brisket and one when I put it on the smoker but then the rigors (read bourbon and cigar) of an all night cook took its toll and I didn't take any more pics.
Everything turned out great except for a temperature spike about 3/4 through the cook that resulted in the ribs on the bottom rack to get a little dark around the edges. But still darned tasty.
Mike. What type of brisket do you cook?
IronHead
06-16-2012, 11:54
Mike. What type of brisket do you cook?
Just a choice packer.
After gettin a BBQ education at the Sampler Took the plunge and bought a Weber Smokey Mtn smoker.
Inaugural cook last weekend with 16 lb pork shoulder. Smoked for 18 hours and then wrapped in foil for 3 hours before pulling.
Unbelievably great and moist BBQ.
Only problem was amount of bourbon consumed in process. Made for a ROUGH!!! Monday morning:lol:
Welcome to another obsession Bill :cool:. Just got done assembling a new 22 inch WSM to go along with my well worn 18.5. And contrary to my reputation it's beer only during the smoke and bourbon after...you know, patience has its virtues :lol:.
I cooked a couple of racks of St. Louis cut spares this afternoon on my WSM. I got busy doing some other things and really didn't monitor the heat too well and they cooked too quickly. They tasted great (sprayed them with bourbon when I put them in foil so what would you expect)...but they were "fall of the bone" tender rather than competition standard ribs.
Happyhour24x7
06-17-2012, 15:29
Two racks of baby backs, a salmon filet, and waiting for the shoulder to finish. Two cigars so far. Great Father's day.
Welcome to another obsession Bill :cool:. Just got done assembling a new 22 inch WSM to go along with my well worn 18.5. And contrary to my reputation it's beer only during the smoke and bourbon after...you know, patience has its virtues :lol:.
Way to go Thad!!
I cooked a couple of racks of St. Louis cut spares this afternoon on my WSM. I got busy doing some other things and really didn't monitor the heat too well and they cooked too quickly. They tasted great (sprayed them with bourbon when I put them in foil so what would you expect)...but they were "fall of the bone" tender rather than competition standard ribs.
Tom, most comp. cooks like the food they do in the backyard bett than their turn in meat in most cases.
Happyhour24x7
06-20-2012, 06:31
results from Sunday
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results from Sunday
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Lookin real good J
steeltownbbq
06-20-2012, 18:38
Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures
Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.
Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures
Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.
Do you feel the ice bath is the way to go if you are going to freeze? Do you ice bath right off the smoker? Thanks
DPPSmoker
06-21-2012, 19:27
Hi folks. I got a DPP Fat 50 smoker. My cooking got much better the day I got that smoker. I just smoked 70 pounds of pork butts for my nephew's graduation party two weeks ago. I also did two racks of St. Louis ribs (I also use the Johnny Trigg method) and some ABT's. I got tons of compliments on the pulled pork. I used a few techniques that I learned at a bbq cooking class that I attended last year and my pulled pork has certainly taken a few steps forward. I have been pleased with the results.
I'm new here so I will try to post some pics and see how they post.
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Happyhour24x7
06-22-2012, 03:08
Lookin real good J
Thanks Reid. I was really happy with the shoulder , it was the first one I've attempted. Think I might invest in a purpose built smoker soon instead of relying on the kettle.
steeltownbbq
06-22-2012, 23:06
Do you feel the ice bath is the way to go if you are going to freeze? Do you ice bath right off the smoker? Thanks
The ice bath worked great. I packed the pulled pork into about 5 lb bags, and I wanted them cooled quickly. After a couple of hours in a cooler full of ice and water they were cold and ready for the freezer.
Sure don't want to risk getting people sick
I always let the butts sit in a Cambro for a couple of hours after I take them from the smoker... then pull. We chilled the meat as we pulled it.
passthebourbon
06-23-2012, 08:02
Just picked up two slabs of Berkshire baby back ribs...just a tad over 3 pounds of meat for 3 people. Any good rubs or bourbon recipes I can incorporate? Haven't had a chance to light up my Weber Smokey Mountain since last fall, so I'm really looked forward to inhaling some of that nice smokey pork goodness. Oh, and I have a bag of apple wood and a bag of mesquite. Any strong opinions on either?
doubleblank
06-23-2012, 08:47
Apple wood for the ribs is my recomendation. Sometimes I mix bourbon and apple juice in a spritzer bottle to spritz the ribs while on the WSM. Don't know if it adds flavor, but it smells nice. And an internet search will turn up many easy-to-make BBQ sauces incorporating bourbon. A quick BBQ sauce is to reduce 1/2 cup of bourbon down to less than 1/4 cup and add to your favorite store bought sauce.
passthebourbon
06-23-2012, 11:05
Apple wood for the ribs is my recomendation. Sometimes I mix bourbon and apple juice in a spritzer bottle to spritz the ribs while on the WSM. Don't know if it adds flavor, but it smells nice. And an internet search will turn up many easy-to-make BBQ sauces incorporating bourbon. A quick BBQ sauce is to reduce 1/2 cup of bourbon down to less than 1/4 cup and add to your favorite store bought sauce.
Thanks for the tip. Applewood it is. I have a go-to rub that I may go with on one slab, and get experimental on the other.
Thanks for the tip. Applewood it is. I have a go-to rub that I may go with on one slab, and get experimental on the other.
If your using a WSM I'd stay away from mesqite for smoking as there is just not enough air flow in and out to prevent bitterness from creeping in. Much better for direct grilling.
I'm smoking 2 pork butts for the first run on my new 22 inch WSM and yes it ran a bit hot the first 2 hours (up to 300) but now got it chugging away at 260. Due to the WSM being unseasoned I'm using a full water pan and shade from a patio table umbrella too. The butts are for my cousin's party tomorrow so for dinner I'm going to do a small Rib Eye roast on a direct cook (no pan at all) with my old 18.5 inch WSM.
Hi folks. I got a DPP Fat 50 smoker. My cooking got much better the day I got that smoker. I just smoked 70 pounds of pork butts for my nephew's graduation party two weeks ago. I also did two racks of St. Louis ribs (I also use the Johnny Trigg method) and some ABT's. I got tons of compliments on the pulled pork. I used a few techniques that I learned at a bbq cooking class that I attended last year and my pulled pork has certainly taken a few steps forward. I have been pleased with the results.
I'm new here so I will try to post some pics and see how they post.
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Looks excellent ! Great job.
decaturbob
07-23-2012, 13:15
Cooked up several pounds of short ribs on the BGE yesterday (Sunday). Rubbed, hickory-smoked for a couple of hours and then slow-cooked another 3 hours in beef broth and bourbon (Old Fitzgerald 1849). Finished with a bourbon and honey glaze made with the juices from the ribs. Cook short ribs long enough at a low temp and they melt in your mouth!
DPPSmoker
07-23-2012, 16:26
steeltownbbq, I hope you don't mind me asking this question - when you reheat pulled pork in an electric roaster, what moisture (if any) and how much do you add to the pulled pork?
Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures
Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.
DPPSmoker
07-23-2012, 17:08
Here are some pics of my recent cook. My brother was visiting from Kentucky and I had to repay him for delivering some bourbon to me that I can't find in Michigan. I smoked a couple butts, an 8 pound brisket, three racks of ribs and some ABTs.
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ratcheer
07-25-2012, 11:15
I just had my birthday last week and my big present was a large Big Green Egg. All I can say so far is, Wow! The first evening, I grilled chicken breasts. They came out crispy and brown on the outside, but they were juicy and tender on the inside. The next day, I slow cooked beef ribs with a spicy steak rub made by my youngest son from one of Stephen Raichlen's recipes. The next day I slow roasted a cured picnic that had been injected with maple syrup. This evening, I plan to do my first burgers.
Again, wow! I am beginning to wonder if my trusty old CharBroil will ever be lit again.
Tim
For the first time in 2 yrs, I decided to do some baby backs tonight. Sometimes, life gets in the way and you forget the simple things that are so good. My 28 yr old son will be joining me. Not sure if it will be a bourbon or beer evening, either way, I can't lose.
And of course, late summer brings an abundance of local sweet corn. Sometimes its good to be a midwesterner.
ratcheer
07-30-2012, 08:28
I tried a new technique, yesterday. The recipe is from Weber but I did it in my new Big Green Egg.
I had four large boneless pork chops, about 2" thick. I made a brine solution of 2 C water, 3 T Kosher salt, and 1 T sugar. Brined the chops for about 2 hours. Dried them with paper towels, then rubbed them with freshly ground black pepper and rosemary leaves.
I set up the BGE for direct grilling and 400 deg F. Cooked the chops for 12 minutes per side with the lid closed. They were ever so slightly overcooked, but man, thay tasted really good.
Tim
I tried a new technique, yesterday. The recipe is from Weber but I did it in my new Big Green Egg.
I had four large boneless pork chops, about 2" thick. I made a brine solution of 2 C water, 3 T Kosher salt, and 1 T sugar. Brined the chops for about 2 hours. Dried them with paper towels, then rubbed them with freshly ground black pepper and rosemary leaves.
I set up the BGE for direct grilling and 400 deg F. Cooked the chops for 12 minutes per side with the lid closed. They were ever so slightly overcooked, but man, thay tasted really good.
Tim
I know this is a thread about smoking but I also grilled pork chops last week that were the hit of my party. These were the thin bone in loin chops you get at Sams Club. I brined them for 2 hours in 2Q of water, 1/2C kosher salt, 1/2C molasses, and about 2T of black peppercorns. I rinsed them off patted them dry and grilled on my gas grill for about 3 minutes a side. They came out juicy and tender. One of these days I am going to spring for a BGE myself and add it to the rest of my outdoor cooking lineup. I am sure it will make my wife happy, not.
Happyhour24x7
08-19-2012, 14:25
Despite the rain today, i am just finishing up a couple racks of ribs and a bluefish filet. Looking and smelling good.
ratcheer
08-20-2012, 07:48
I tried a 5-lb fresh pork picnic on the Egg. My seasonings and sauce were huge successes, but my cooking was a failure. I tried to go "low and slow", but I didn't cook it long enough. I had to finish it off in the microwave after slicing it and deciding it was too raw to eat.
My dry rub was simple and wonderful. 1/3 cup Tony Chachere's Creole seasoning, 1/3 cup brown sugar, and 1 1/2 teaspoons dry mustard.
My sauce was "Almost Dreamland", a recipe I found on the web to emulate the sauce of the famous Dreamland rib place in Tuscaloosa, AL. The flavor came very close, but the balance was way too acidic. After the initial use, I added more sugar and more dark Karo syrup, cooked it a little more, and then it was just about perfect. The recipe is about a third of the way down this page: http://www.eaglequest.com/~bbq/faq2/9-3.html#9.4
Tim
Tim,
Thanks for the link to that page of BBQ sauces. I see a few on there I might try.
unclebunk
08-21-2012, 03:47
I know this is a thread about smoking but I also grilled pork chops last week that were the hit of my party. These were the thin bone in loin chops you get at Sams Club. I brined them for 2 hours in 2Q of water, 1/2C kosher salt, 1/2C molasses, and about 2T of black peppercorns. I rinsed them off patted them dry and grilled on my gas grill for about 3 minutes a side. They came out juicy and tender.
Sounds great, Jim. I'll be trying your brine and grill method on the weekend. Thanks!
One of these days I am going to spring for a BGE myself and add it to the rest of my outdoor cooking lineup. I am sure it will make my wife happy, not.
You can do no wrong, brother. As long as you're buying the BGE with love in your heart. (At least that's what I'd tell her!):grin:
steeltownbbq
08-21-2012, 20:07
steeltownbbq, I hope you don't mind me asking this question - when you reheat pulled pork in an electric roaster, what moisture (if any) and how much do you add to the pulled pork?
I guess I need check in on the forum more often....
To answer DPPSmoker - I put a moderate amount of sauce on the pulled pork when I freeze it. It doesn't really need much additional suace/moisture when reheated. I ran into some folks this weekend who were at the party with the pre-cooked BBQ and they complemented it highly
steeltownbbq
08-21-2012, 20:11
Smoker report: modified my smoker to a run charcoal for grilling and cooked 100 + steaks for a large party. I have never grilled that quantity before, and all I could think was "I hope I don't screw up - they paid a lot of $$$ for this meat"
Came out OK - when I pulled out there were about 6 steaks left
fussychicken
08-26-2012, 13:04
Many thanks to all you guys on here for making me drool which finally pushed me to give this a shot for myself. I spent hours obsessing over Meathead's fantastic amazingribs.com site, and felt like it I might could make it work. With only a weber kettle, hover grill, and smokernator, it was time to smoke some butts. I must admit I got pretty cocky for my first smoke and committed to making pulled pork for a party of 40. Yikes, what am I getting myself in to? I got 25lbs of butts, and I had to rig the hell out of the weber to make it all fit, but success! The weber and smokernator did great, and I was able to keep 200-250 for a solid 13 hour run. Made it through the "stall" and got them up to 190. WOWOWOW. SO GOOD. I gotta do this more often!!!
stevegoz
08-26-2012, 16:37
I'm a fan -- of Meathead, and the Smokenator. I find it easier to keep the temp consistent on my 27" Weber than on my 22", though. I think it might be like keeping an aquarium that way -- the more volume you have to work with, the harder it is to screw things up!
Many thanks to all you guys on here for making me drool which finally pushed me to give this a shot for myself. I spent hours obsessing over Meathead's fantastic amazingribs.com site, and felt like it I might could make it work. With only a weber kettle, hover grill, and smokernator, it was time to smoke some butts. I must admit I got pretty cocky for my first smoke and committed to making pulled pork for a party of 40. Yikes, what am I getting myself in to? I got 25lbs of butts, and I had to rig the hell out of the weber to make it all fit, but success! The weber and smokernator did great, and I was able to keep 200-250 for a solid 13 hour run. Made it through the "stall" and got them up to 190. WOWOWOW. SO GOOD. I gotta do this more often!!!
unclebunk
08-27-2012, 06:30
I'm a fan -- of Meathead, and the Smokenator. I find it easier to keep the temp consistent on my 27" Weber than on my 22", though. I think it might be like keeping an aquarium that way -- the more volume you have to work with, the harder it is to screw things up!
Meathead is my neighbor and a very cool guy to drink beer with and shoot the shit over some BBQ. That boy knows his stuff!
stevegoz
08-27-2012, 09:18
Meathead is my neighbor and a very cool guy to drink beer with and shoot the shit over some BBQ. That boy knows his stuff!
I'd heard he lived in the 60513 -- a buddy of mine bumped into him at Tischler's.
fussychicken
08-27-2012, 20:23
I'm a fan -- of Meathead, and the Smokenator. I find it easier to keep the temp consistent on my 27" Weber than on my 22", though. I think it might be like keeping an aquarium that way -- the more volume you have to work with, the harder it is to screw things up!
Yeah, I've read that while some think the 22" Weber (what I have) works good, you have to spend a lot of time tending it. I wouldn't know as I've never done it any other way, but it didn't seem too bad to me. Early in the morning required more coals, but in the afternoon with the sun on the weber, I had a couple of nice long runs that lasted for 3-4 hours at a time.
Meathead is my neighbor and a very cool guy to drink beer with and shoot the shit over some BBQ. That boy knows his stuff!
If you see him anytime soon, tell him I said thanks!! While I am by no means an expert, his site helped me have a very successful first smoke.
stevegoz
09-02-2012, 09:51
Three racks of baby back ribs going on the 27" Weber with Smokenator for what looks like it will end up being an indoor Q this afternoon. Five pounds of wings and 20 or so cheese-stuffed jalapenos will join in later.
stevegoz
09-03-2012, 22:05
Bit of a fail -- for $1.88/pound, I should've expected that these mutant ribs (one rack was the full length of my kettle, 27 inches) would pose some issues. I could not get the dang membranes off, so for the first time in years I smoked them with them on. Made for rough and chewy and fatty ribs. Blech. (In hindsight, I should've scored the thing to help render some of the fat, at least.)
Good thing the wings, poppers, pizzas and shrimp were good so my crowd foregave me....
Three racks of baby back ribs going on the 27" Weber with Smokenator for what looks like it will end up being an indoor Q this afternoon. Five pounds of wings and 20 or so cheese-stuffed jalapenos will join in later.
unclebunk
09-04-2012, 06:18
I know this is a thread about smoking but I also grilled pork chops last week that were the hit of my party. These were the thin bone in loin chops you get at Sams Club. I brined them for 2 hours in 2Q of water, 1/2C kosher salt, 1/2C molasses, and about 2T of black peppercorns. I rinsed them off patted them dry and grilled on my gas grill for about 3 minutes a side. They came out juicy and tender. One of these days I am going to spring for a BGE myself and add it to the rest of my outdoor cooking lineup. I am sure it will make my wife happy, not.
Did your brining yesterday for two hours before grilling the thin cut Sam's Club porkchops. They cooked up quickly (about 4-5 minutes a side) and then we cut the bones away to make porkchop sandwiches with a bit of BBQ sauce and freshly-made coleslaw on top. Juicy and delicious, as you said. Everybody loved 'em!
Did your brining yesterday for two hours before grilling the thin cut Sam's Club porkchops. They cooked up quickly (about 4-5 minutes a side) and then we cut the bones away to make porkchop sandwiches with a bit of BBQ sauce and freshly-made coleslaw on top. Juicy and delicious, as you said. Everybody loved 'em!
I am glad you had success with the chops and honored that you tried my technique. Brining works wonders with lean cuts of meat including boneless skinless chicken breasts. I get a lot of my ideas from the great guys on smokingmeatforums.com.
unclebunk
09-05-2012, 06:25
I am glad you had success with the chops and honored that you tried my technique. Brining works wonders with lean cuts of meat including boneless skinless chicken breasts. I get a lot of my ideas from the great guys on smokingmeatforums.com.
Funny you should say that, as one of my guests thought the same brining technique would be great with chicken. Will check it out on Saturday. I'm telling you, our spin on the Memphis-style pulled pork sandwich with slaw on top (substituting the de-boned porkchop) was absolutely killer! My wife even went a step further and added a few Trader Joe's bread and butter pickles on her sammie for some additional sweetness and crunch. Time to start a fast food chain 'cause we're on to somethin'!:grin:
ILLfarmboy
09-08-2012, 13:20
I'm more of a griller than a smoker, but last weekend I smoked a chuck roast and then used it to make beef/vegetable soup. this weekend I'm doing a rump roast and plan on using it to make chili.
Enjoying some WT RR 101 while going back and forth between the grill and the computer.
I'm more of a griller than a smoker, but last weekend I smoked a chuck roast and then used it to make beef/vegetable soup. this weekend I'm doing a rump roast and plan on using it to make chili.
Enjoying some WT RR 101 while going back and forth between the grill and the computer.
Some of my favorite times are in the summer sitting outside with a nice glass of bourbon and a good cigar while babysitting my smoker. I have never had any luck smoking rump roasts, let us know how yours turned out.
ILLfarmboy
09-12-2012, 16:47
Some of my favorite times are in the summer sitting outside with a nice glass of bourbon and a good cigar while babysitting my smoker. I have never had any luck smoking rump roasts, let us know how yours turned out.
Cooked it at 220 for a couple hours. Pulled it off at an internal temp of 145. After resting I sliced enough off for two sandwiches and used the meat to make chili the next day, sliced it and then diced the slices. the sandwiches and the chili were good
I wouldn't say I smoked it. More like slow roasted. As the meat lost moisture and began to firm up I got nervous and decided to take it off when it was a little more than medium rare. Did the same thing with the chuck roast last week.
What's the deal. How do you guys cook something for so many hours and get it to fall apart like a pot roast that's been in a crock pot all day, without it getting dry. I gotta admit I'm totally confused about this.
Cooked it at 220 for a couple hours. Pulled it off at an internal temp of 145. After resting I sliced enough off for two sandwiches and used the meat to make chili the next day, sliced it and then diced the slices. the sandwiches and the chili were good
I wouldn't say I smoked it. More like slow roasted. As the meat lost moisture and began to firm up I got nervous and decided to take it off when it was a little more than medium rare. Did the same thing with the chuck roast last week.
What's the deal. How do you guys cook something for so many hours and get it to fall apart like a pot roast that's been in a crock pot all day, without it getting dry. I gotta admit I'm totally confused about this.
I have my best results when smoking cuts that have some fat running through them. I like to smoke pork butts, spare ribs, and beef brisket. These cuts have fat in them while rump roasts and pork loins are fairly lean. When you smoke the fattier cuts of meat low and slow you give the meat muscles time to break down while the surrounding fat helps keep it moist. The slow roasting was probably the best method for the rump roast along with not letting the IT get over 145.
I like smoking, slow roasting and drying hot peppers that I grind up and use throughout the year.
I use hickory chunks in a Weber, move the coals to one side and put the peppers on the cool side. Some get roasted more than others and they all taste fantastic.
The smoky flavor is incredible and we put it in soups, chowders, pizza, baked beans, you name it. I eat some every day. I made a sauce to drizzle on pan seared tuna steaks (rare) with toasted sesame oil, tamari, rice wine vinegar, mirin and some of this ground smoked pepper and it was one of the best things I ate all year.
Here's a pic of some before and after smoking/roasting. It's hard to tell from the crappy iPhone pic but they get this beautiful patina, like lacquered red leather.
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If you have some time to kill on the grill, toss a few peppers on there and smoke 'em up.
Cheers!
scubadoo97
12-16-2012, 15:50
What temp do you smoke them at?
I did some jalapeņos a long time ago and they didn't dry out but were very smokey and not in a good way
It was so nice outside today I decided to smoke a chicken. I used my Weber kettle grill instead of firing up my big smoker for one yardbird. Sitting outside with a cigar and a bourbon and coke while tending the smoker is one of my favorite summertime activities. I smoked it for about 2 1/2 hours at 300. The skin was crisp, the darkness was the spice rub which blackened during the smoke. The skin on the legs pulled back while smoking which made for an ugly bird but the end result tasted great. I paired the smoked chicken with some red beans and rice.
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I tried to smoke half a turkey breast in the old flowerpot on Saturday. Thought 6 hrs at 200-250 would be enough, but it wasn't and I had to finish it up in the oven. Took longer than expected there too. I was afraid it would dry by the time it made it to a safe internal temp, but it was perfect. Cut it up and made burritos. As my daughter said, it was "Delishush".
TheNovaMan
04-08-2013, 16:08
I made a fatty last Friday. Details in this thread: http://www.straightbourbon.com/forums/showthread.php?19794-My-First-Fatty&p=335370#post335370
Grain Belt
04-12-2013, 07:18
Recent app night to go with some Manhattans and Old Fashioneds.
1) ABT (atomic buffalo turds) - jalapenos cored and sliced lengthwise. Stuffed with cream cheese, finely shredded cheddar, bbq rub, garlic, pepper mixture and topped with 1/3 slice of bacon. Smoked until bacon is crisp with apple wood.
2) Smoked Wings. Wing tips off. Basic BBQ rub. Apple wood smoked until skin crisp and fat rendered at about 325. Sauced and put back on the smoker for ten minutes
Sauce- 1/3 cup melted butter, 1/3 cup honey, 1/3 cup Siracha sauce heated and thoroughly mixed
Both were outstanding with cocktails.
DaveOfAtl
04-12-2013, 07:46
I've been curing a 5 lb slab of pork belly for a week. Trying a maple cure this time (salt, curing salt, dark brown sugar, and maple syrup). Going to smoke it Sunday with hickory and apple wood.
TheNovaMan
04-12-2013, 13:36
Both the above posts sound tasty!
Old Dusty
04-12-2013, 19:22
I've been curing a 5 lb slab of pork belly for a week. Trying a maple cure this time (salt, curing salt, dark brown sugar, and maple syrup). Going to smoke it Sunday with hickory and apple wood.
dave wonder how some Maple Crown would work in that cure?
steeltownbbq
04-12-2013, 20:11
Anybody ever try smoking corned beef brisket? I'm thinking its basically just a heavily marinated brisket. Anyway - I'm going to give it a try on Sunday.
TheNovaMan
04-12-2013, 21:35
I've heard that doesn't go too well, unless you're expecting smokey corned beef. Then it probably works awesomely.
ratcheer
04-13-2013, 06:24
I have been recovering from eye surgeries (lens replacement in both eyes); last night was my first cookout for the past few weeks.
I decided to try a different cooking method for my chicken pieces on my large Big Green Egg. I have been getting pretty good results cooking directly over the fire at 400F for about 20 to 24 minutes. However, the last time one of those huge modern chicken breasts (one of my pet peeves) did not get completely done and had to be finished in the microwave. So this time I cooked them indirect at 350-375F for one hour. Man, they were good! Perfectly crispy brown on the outside and thoroughly roasted and juicy on the inside.
The seasoning I used as a dry rub was Cajun Injector lemon pepper seasoning.
Tim
scubadoo97
04-13-2013, 15:54
Congrats on the new lenses Tim. Cools stuff. Sky's a bit bluer these days
Some spares went on the smoker this morning. They were good
Grain Belt
04-15-2013, 07:13
Anybody ever try smoking corned beef brisket? I'm thinking its basically just a heavily marinated brisket. Anyway - I'm going to give it a try on Sunday.
I have done it many times. It is quite good. I put cold water in a large stainless pot and soak the corned beef for 2-3 hours and change the water each hour. Then I pat the meat dry with paper towels. Next a place a healthy dose of garlic powder and fresh cracked pepper on the outside. I smoke until it reaches 150-160 internal and then foil until it hits 190 internal. It is usually very tender but still sliceable at this point. I then let it rest about 40 minutes uncovered and then slice thin. It is now Pastrami! (smoked corned meat) Some people like the rub to be ground corriander and pepper. Give it a try!
Hadn't thought of doing my own pastrami, very interesting.
DaveOfAtl
04-15-2013, 08:48
dave wonder how some Maple Crown would work in that cure?
Interesting thought, though I'm not sure I'd have much use for the leftover Maple Crown. I thought about throwing some bourbon in there, but sorta doubt you'd be able to detect it after being smoked.
Old Dusty
04-15-2013, 12:51
Interesting thought, though I'm not sure I'd have much use for the leftover Maple Crown. I thought about throwing some bourbon in there, but sorta doubt you'd be able to detect it after being smoked.
I got some as a gift and am inventing ways to use it. Marinade for pork seems logical. Also a shot called a "McGriddle" great for tailgating. 50/50 Crown Maple and Butterscotch schnapps w an OJ chaser. Otherwise the stuff is pretty useless:grin:
petrel800
04-15-2013, 14:53
Last night I butterflied a pork tenderloin, stuffed with sour cream, jalapenos, and cheddar cheese. I closed it back up and wrapped it in bacon and threw it on the Big Green Egg with a little Mesquite and Apple wood smoke. Finished with indirect heat. Made a fantastic dinner, the bacon and pork took the smoke nicely, but it was not over the top. Definitely one to try again.
fishnbowljoe
04-21-2013, 21:26
My wife and I just bought our son and DIL a present. The pic below shows it in use.
camduncan
04-21-2013, 21:43
My wife and I just bought our son and DIL a present. The pic below shows it in use.
That's an Aussie BBQ Joe :D
Happyhour24x7
04-22-2013, 02:54
Tried some chicken thighs and pork tenderloins yesterday, half rubbed BBQ style,mother other half with olive oil, garlic, and herbs. Damn, did they take the smoke fast! Turned out good, though, just a little smoke heavy. Good leftovers ready for a busy week.
stevegoz
04-26-2013, 08:52
Slow start to the smoking season -- smoked an already smoked ham and a mess of wings two weekends ago for a family gathering. Was struck again by the way in which tending to the "pit" (a Weber with a Smokenator) for hours desensitizes me to the smoky flavor of the food the day of the smoke. But then when I reheat 'em, the smoke alarm practically goes off and the house smells like magic. :grin:
More wings and some baby backs on tap for this weekend.
DPPSmoker
04-26-2013, 18:30
Tomorrow, I'm going to get my first smoke in this year. Michigan has had a nasty cold and wet spring so far so there hasn't been a good opportunity to smoke until tomorrow.
I'm going to smoke two 8 pound butts, a 4 pound brisket flat, some boneless chicken breasts for the kids and some ABTs.
I'm also looking forward to making some homemade bbq sauce. I'm going to get my three kids to help me. I have never spent any time attempting to make my own sauce because there are too many good sauces out there - it's just too easy to purchase them rather than make the effort to whip one up myself. But I went to a bbq joint a month ago and they made a bbq sauce that used Kona coffee grounds. It was the best bbq sauce I ever had. I found this coffee bourbon bbq sauce recipe - http://www.foodnetwork.com/recipes/emeril-lagasse/baby-back-ribs-with-coffee-bourbon-barbecue-sauce-recipe/index.html. I'm going to follow the exact recipe and then I'll tweak future batches for my own taste.
I'll do my best to take pics.
TheNovaMan
04-26-2013, 22:26
Was struck again by the way in which tending to the "pit" (a Weber with a Smokenator) for hours desensitizes me to the smoky flavor of the food the day of the smoke. I have the same problem.
Grain Belt
04-27-2013, 04:57
Simple homemade sauce with a little of Kentucky's finest.
1 1/4 cup ketchup
1/2 cup cider vinegar
1/2 cup bourbon of choice
1/3 cup honey
1/2 tsp cayenne pepper
Lots of freshly cracked pepper to taste
Bring ingredients to a boil while stirring frequently then turn down to simmer for 15 minutes. Keeps in fridge for several weeks. I like to put it on ribs or chicken thighs for about 10 minutes at the end of my cooks to set the sauce.
I like to grill pizzas but have not smoked one. What wood chips do you use for pizza smoking?
http://www.livestrong.com/article/431031-how-to-grill-pizza-on-a-smoker/
Does anyone use a Traeger grill / smoker?
http://www.traegergrills.com/shop/grills#
I would probably never smoke a pizza, I like cooking pizza in a super hot oven or modified grill for a couple of minutes as opposed to up to an hour at 250 degrees. That being said if I were to try to smoke a pizza I would probably use a fruit tree wood, apple, cherry, or pecan.
I have couple of friends who own Traegers. They seem to do a good job of temperature control, the pellets can be kind of pricey. They are for the set it and forget king of people, I like to fuss with my stick burner while I am smoking.
Thanks for the info! I guess you could do the grillin smoke option.....having some pre-soaked chips in the container.
My brother sent me this so blame him.
15273
It does have Whiskey in it..........so that makes it healthy.
I did it and could not believe how good (bad for you) it is. A close friend prepared itand after stated "take the receipe to a pool of calm water, throw it in, if its ever needed, it will rise again".
http://bacontoday.com/whiskey-maple-glazed-slab-bacon/
Maybe the Lady of the Lake will throw back out!
Actually, it looks like it could be a nice appetizer.
"The glaze has pineapple, maple syrup, Irish whiskey, red wine vinegar and cayenne paper. " I think a bourbon would work better.
I used Bourbon, poured it out of my Whiskey glass that's from Canada, designed in Scotland.......................................... .........
petrel800
05-03-2013, 21:55
1530415305
8.4 lb Butt. Going to be served at a Derby Party tomorrow.
Been on for 2 hours now, grate temp has been pretty constant at 225-230, and we're up to about 100 degrees. About to snooze on the couch, looking forward to tomorrow.
scubadoo97
05-04-2013, 11:36
Cold smoked a brined salmon filet this morning
15307
Grain Belt
05-04-2013, 17:57
This week I have been curing wild duck, wild goose, and wild turkey breasts. The duck and goose is in a corning cure like what would be used to make corned beef. The wild turkey breast has a little sweeter cure with a little garlic too. I will smoke these tasty treats tomorrow with apple wood. The duck and goose breasts will be coated with garlic and pepper and after being smoked will be a type of pastrami.
petrel800
05-05-2013, 09:11
1530415305
8.4 lb Butt. Going to be served at a Derby Party tomorrow.
Been on for 2 hours now, grate temp has been pretty constant at 225-230, and we're up to about 100 degrees. About to snooze on the couch, looking forward to tomorrow.
Boy, this butt was a marathon, 20 hours to get to temp, but it can out excellent.
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