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  1. #211
    Taster
    Join Date
    May 2014
    Location
    Tyngsboro, MA
    Posts
    52

    Re: What are you cookin on the smoker?

    Quote Originally Posted by petrel800 View Post
    Pulled the egg out this weekend for some ribs. 2 Slabs of Baby Backs (vacuum packed ones from Costco, so convenient-pre prepped, no membrane, just open, rinse and rub), put the extra slab in the freezer for a later date. Cut each slab in half to make the positioning on the egg easier. 225 degrees for the first 3 hours and about 250 for the last 2.5. Local grocery store had Jack Daniels Barrel Chunks on close out, so bought a bag to try them out. Got a grooved Sinatra barrel chunck in my bag, definitely tossed that one in the fire because it was special .

    Used Strickland's Pork rub on one slab and Butt Rub on the other. Served one half of each dry and the other halves got sauced and put back on the egg for 15 minutes.

    Ribs turned out nice, the Jack Daniel's chunks did all right, but in my opinion didn't really add anything special to the process. Probably why they were on closeout.
    I buy the same ribs from Costco but cook all three racks at once since my family seems to inhale them. I use an offset barrel smoker and use a mostly apple wood with a little hickory. I make my own basic rub an usually two sauces with one being a mustard/vinegar base. If anyone has a good bourbon based sauce I'd like to try one this weekend.

    My favorite is smoking a packer brisket of 14-16lbs, yummy, nothing beats it! It feeds an army

  2. #212
    Enthusiast
    Join Date
    Jan 2014
    Location
    South Brunswick, New Jersey
    Posts
    319

    Re: What are you cookin on the smoker?

    I thought about taking the corks from empty bottles and throwing them in my smoker (just the cork portion, cutting off any plastic or finished wood pieces). I figured since they were whiskey soaked they might add some flavor. Has anyone ever tried this?

  3. #213
    Connoisseur
    Join Date
    Jan 2014
    Location
    Washington DC
    Posts
    528

    Re: What are you cookin on the smoker?

    Quote Originally Posted by KyleCBreese View Post
    I thought about taking the corks from empty bottles and throwing them in my smoker (just the cork portion, cutting off any plastic or finished wood pieces). I figured since they were whiskey soaked they might add some flavor. Has anyone ever tried this?
    Did it with red wine corks once. Kind of sooty and hot and not much flavor/aroma.

  4. #214
    Guru
    Join Date
    Sep 2008
    Location
    Chicago suburbs
    Posts
    2,856

    Re: What are you cookin on the smoker?

    I brined a bunch of bone-in pork chops that I picked up at Costco and grilled them five minutes each side on the Weber and they came out absolutely fantastic. Can't wait to reheat one of those babies for lunch today!
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

 

 

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