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  1. #161
    Virtuoso
    Join Date
    Mar 2007
    Location
    Northern CA
    Posts
    1,170

    What are you cookin on the smoker?

    Just picked this Smoke Vault used earlier today, 5 month old, with cover and propane tank for $175. I'm very excited and threw some beef ribs and chicken to smoke, preped last night.

    24" is quite big and loving it so far.





    Cheers
    Hugh

  2. #162
    Virtuoso
    Join Date
    Mar 2007
    Location
    Northern CA
    Posts
    1,170

    What are you cookin on the smoker?

    Worked wonderfully.

    Chicken stopped at 165F and was perfect. So juicy and tender.

    Beef ribs, couldn't wait so took half out at 4hr which is early but still great. See picture of smoke ring.

    The other half leaving it in for another 1-1.5 hr.

    The smoke vault and the wireless thermometer worked great. The thermometer on the vault actually was quite accurate.



    Cheers
    Hugh

  3. #163
    Enthusiast
    Join Date
    Jan 2013
    Location
    Southwest MI
    Posts
    383

    Re: What are you cookin on the smoker?

    Mmmm, looks tasty!
    Pete

    I hate scotch.

  4. #164
    Guru
    Join Date
    Jun 2012
    Location
    Commonwealth of KY
    Posts
    3,192

    Re: What are you cookin on the smoker?

    Damn that all looks great! Got some rubbed ribs in the fridge right now for smoking tomorrow. A weekend without rain woohoo!

  5. #165
    Enthusiast
    Join Date
    Apr 2011
    Location
    Chicagoland
    Posts
    444

    Re: What are you cookin on the smoker?

    I'm feeling brisketed out -- I've done four in the past six weeks. So this weekend I'll be doing my first boneless pork shoulder. (I know, I know -- should've gone bone-in. Costco gave me no choice!) I've got high hopes for it!
    "Delicious... bourbon. Brownest of the brown liquors... so tempting. What's that? You want me to drink you?" -Lionel Hutz

  6. #166
    Bourbonian Of The Year 2013 and Guru
    Join Date
    Sep 2004
    Location
    Just East of the Big Chicken, GA
    Posts
    6,132

    Re: What are you cookin on the smoker?

    Absolutely crushed a bone-in turkey breast last weekend on the WSM. Tender enough, you could cut it with a dull plastic knife. Going to try a whole turkey in the coming weeks, and if as successful, I'm sending the PITA deep-fryer on an overdue hiatus this Thanksgiving. Don't get me wrong, the turkey was always great out of the fryer, but set up and clean up was a major chore.
    JOE

    Wag more.
    Bark less.

    "Every bottle is its own learning experience." -- Sensei Ox-sama

  7. #167
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,570

    Re: What are you cookin on the smoker?

    Not to mention dangerous when mixed with alcohol.

  8. #168
    Advanced Taster
    Join Date
    Apr 2012
    Location
    Texas
    Posts
    141

    What are you cookin on the smoker?

    Today it was baby back ribs and brisket. The ribs were hard to cut because they fell off of the bone so easily. I was really pleased. The slab on the brisket was tender, but the wet brisket was super moist and smokey. I wished that I had some Brimstone to go with this! That was poor planning on my part.

  9. #169
    Enthusiast
    Join Date
    Apr 2011
    Location
    Chicagoland
    Posts
    444

    Re: What are you cookin on the smoker?

    My boneless pork shoulder proved to be highly forgiving. The grill-level temp in the BGE was around 270 degrees for most of the cook, and it still came out crazy tender and moist. Wish the packaging had been better labelled -- it turns out there were two separate hunks of meat in the package from Costco, which cut the cook time down significantly. Nothing like pulling the Bear Claws out at 4 am to shred up six pounds of meat....
    "Delicious... bourbon. Brownest of the brown liquors... so tempting. What's that? You want me to drink you?" -Lionel Hutz

  10. #170
    Disciple
    Join Date
    May 2013
    Location
    Indiana
    Posts
    1,807

    Re: What are you cookin on the smoker?

    More grilled than smoked but we had friends from Gurnee, IL in over the weekend. They are natives from Mexico. They grilled a traditional Mexican feast and it kicked a...

    We had tacos with a cut of meat that I never had. It is called arrechara. Very similar to skirt steak but much more tender. It is grilled with spices and lime. Awesome! You eat it with a tortilla and add pico de gallo with Serrano peppers (much spicier than jalapenos). Probably not best with bourbon but awesome! You add Spanish rice, huge grilled green onions and grilled corn on the cob. You eat and then sleep. Some meals are better without bourbon. I waited until today to drink bourbon.

 

 

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