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Mayonnaise herb spatchcocked turkey this afternoon. Tasted awesome. Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.
https://uploads.tapatalk-cdn.com/20170403/7975454815c896358b445a8daffe11f3.jpg
https://uploads.tapatalk-cdn.com/20170403/780bba10b4de48ebf0651c29828132d8.jpg
The Boulder Co. fire ban has been lifted and the iceberg on my deck had melted. Got some pork butts and ribs that may be going into the smoker this week. [Dinner][WooHoo]
That ban includes burning for cooking or heating in an appliance? That blows.
Great-Kazoo
04-03-2017, 00:50
That ban includes burning for cooking or heating in an appliance? That blows.
For as dry as it's been, in of all places Boulder, it's not worth it.
BTW: The chicken looks good. What's your opinion of mayonnaise now that you've used it?
For as dry as it's been, in of all places Boulder, it'snot worth it.
BTW: The chicken looks good. What's your opinion of mayonnaise now that you've used it?
Mayonnaise was great. The legs and thighs had crispy skin. The breast wasn't quite crispy but it wasn't rubbery either. Probably because I rubbed some of the mayo mixture inter the skin on the breast. I also tented it for about 30min while it rested and maybe that affected the crispness as well. Thanks for the advice.
On Sunday I did a lamb roast my neighbor gave me. Did it just like a pork shoulder but made a different rub using rosemary, pepper, garlic, and onion powder. Smoked it on mesquite at 225 until it stalled at around 155 internal, cranked the grill up to 275 until it stalled again, then wrapped in foil until it got to 200. Came out perfect with nice bark, bright red smoke ring, and still juicy interior. Edit: my wife saved me one serving's worth so I took a pic of the leftovers.
https://uploads.tapatalk-cdn.com/20170404/39ac4fd7e15d01a3f8a945b16086e5de.jpg
Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.
I love spatchcocking specifically for that reason.
buffalobo
05-07-2017, 09:11
Started an 8lb pork shoulder this morning.
Light layer of mustard, rubbed with one of Mrs bo's KC concoctions. Approx 6 hrs on smoke, couple hours in foil. 200-225°, apple/pecan smoke.
If you're unarmed, you are a victim
StagLefty
05-07-2017, 09:45
Started an 8lb pork shoulder this morning.
Light layer of mustard, rubbed with one of Mrs bo's KC concoctions. Approx 6 hrs on smoke, couple hours in foil. 200-225°, apple/pecan smoke.
If you're unarmed, you are a victim
Love a smoked pork shoulder mmmm Been using peach wood from a neighbors tree pruning !!
chuckchili
05-07-2017, 11:04
My favorite is still a large beef tri-tip with a light dry rub to about 140. Cut up cross grain to keep it nice and moist.
buffalobo
05-07-2017, 11:42
Love a smoked pork shoulder mmmm Been using peach wood from a neighbors tree pruning !!
Pretty much our favorite. Especially for the price. Been stocking up at $1.79/lb.
Promised 15lbs of pulled pork for family function the 20th of this month.
If you're unarmed, you are a victim
StagLefty
05-07-2017, 12:02
Promised 15lbs of pulled pork for family function the 20th of this month.
Address ?????? [ROFL2]
buffalobo
05-07-2017, 12:09
Keenesberg VFW, I think lunch serves at noon. Pulled pork, fried chicken and the rest of summer time picnic food.
Rednecks from NE, KS, WY, CO will be there. BBQ, kids and cold ones.
If you're unarmed, you are a victim
Great-Kazoo
05-07-2017, 14:03
Keenesberg VFW, I think lunch serves at noon. Pulled pork, fried chicken and the rest of summer time picnic food.
Rednecks from NE, KS, WY, CO will be there. BBQ, kids and cold ones.
If you're unarmed, you are a victim
BYOU?
scratchy
05-07-2017, 14:19
I have a salt and pepper rubbed beef tri tip and a butt roast on the smoker. Hickory. A couple more hours to go.
buffalobo
05-07-2017, 14:31
BYOU?
Yep.
If you're unarmed, you are a victim
Aloha_Shooter
05-07-2017, 23:02
70457
Just prepping for lunches at work. Smoked fresh brats and chicken thighs. The chicken thighs were coated with Mrs. Dash Fiesta Lime and then bagged overnight. At $0.58/lb, it was cheaper and easier to work with than a whole chicken.
Put some cashews and almonds on the Yoder @150 for 2-3hrs
https://uploads.tapatalk-cdn.com/20170516/9e6216d3c9aedf78ac50db8041193e9c.jpg
Now I understand.
It was a splurge purchase a few months ago, based on this thread. Still dialing in recipes on my CampChef DLX but when it's good, it's awesome.
Tonight: Prime New York strip, 1.25" thick. Smoked at about 170F until it hit 110F internal. Tossed on the blazing hot sear grill for a few minutes until a nice char.
I've been to a lot of high-end steak houses. This easily equals the best of them. Thanks guys!
Great-Kazoo
05-28-2017, 19:29
70793
Last of the beef ribs from the Christmas Safeway & Kings, Prime rib buy
Now I understand.
It was a splurge purchase a few months ago, based on this thread. Still dialing in recipes on my CampChef DLX but when it's good, it's awesome.
Tonight: Prime New York strip, 1.25" thick. Smoked at about 170F until it hit 110F internal. Tossed on the blazing hot sear grill for a few minutes until a nice char.
I've been to a lot of high-end steak houses. This easily equals the best of them. Thanks guys!
Hell to the yeah!
I still haven't found a better way to do steak and I'm SO glad summertime is back so I can go back to preparing them this way. Don't get me wrong, the Anova Precision Cooker cooks an amazing steak. Perfectly medium rare every time. What it can't do is add that touch of smoke that enhances the overall flavor that this method does. I haven't found anything that beats it for flavor.
While were in Mexico (Cabo San Lucas) a couple of days ago my buddy commented on how he was able to prepare the best steak ever. When I heard his method (minus some "secret ingredients" mind you) I knew I could easily come in over the top so I called him out. I proposed a 'Steak off' and said we would take turns preparing dinner for each other to see who's steak was best. A moment later he recalled out loud about how much food porn I post on fecesbook and I think he quickly learned the err of his ways by calling me out. He will lose and he will lose big time. lol That being said we will ALL win because we'll be grilling/smoking/eating steak so does anyone ever truly lose?
Smoke on friends!
Great-Kazoo
05-29-2017, 09:04
Someone mention a cook off [Lick]
I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.
Great-Kazoo
05-29-2017, 13:22
I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.
What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.
What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.
This. I use a hint of smoke & it's incredible. I salt/pepper plus a little butter & it's unreal. I too prefer the flavor of the meat so I go light on the extras. If you do this method properly it's second to none.
StagLefty
05-29-2017, 16:38
Canola oil-kosher salt-hot grill about 5 minutes a side and better than any steakhouse IMHO
What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.
Maple/Hickory/Cherry blend. I don't use mesquite for smoking. It'll turn just about everything bitter. Mesquite for a quick hot sear on a grill is another matter.
If I have to go to something as light as alder, why bother?
My usual 'go-to' is a cast iron skillet for steaks, a.k.a. the Alton Brown method.
Had a pork shoulder on all day, longest stall I've ever experienced. 5 hours to go from 150 to 160...
scratchy
05-29-2017, 22:04
Yesterday was 3 tri tips and a london broil. Texas style, salt, pepper and garlic. Smoked over hickory for 3 hours at 225. Internal temp at done was 140. Came out great!
Had a pork shoulder on all day, longest stall I've ever experienced. 5 hours to go from 150 to 160...
Ornery piece of meat. But I bet it was extra juicy! 5 hours isn't abnormal if you don't wrap it or turn up the heat.
Was that your first pork shoulder?
I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.
I like oak for steaks. Gives it a little spice without being as overpowering as Mesquite. But I have to admit it still changes the flavor quite a bit. Maybe sous vide-ing your steaks would be better?
It wouldn't shock me a bit if our higher elevation creates a tendency for longer stall times. It makes sense to me since water evaporates at a lower temperature.
Steak kabobs and Mexican street corn. Two cultural appropriations in one pellet grill.
https://uploads.tapatalk-cdn.com/20170602/d2e3c3995764ec727baff1a9a05eda2e.jpg
Aloha_Shooter
06-01-2017, 22:27
It wouldn't shock me a bit if our higher elevation creates a tendency for longer stall times. It makes sense to me since water evaporates at a lower temperature.
I would think the stall would occur at a lower temperature but be shorter due to the lower pressure.
Was asked to make brisket and pulled pork for a buddies wedding rehearsal dinner. Firing up both the Treager and the GMG in about an hour.
thedave1164
06-02-2017, 09:05
Did a HUGE pork shoulder for pulled pork yesterday.
Brined it for about 6 hours the day before then let it soak in the rub overnight.
5 hours on the smoker (hickory), then about 2.5 hours in the oven, pulled at 195 and let it set for 30 minutes.
Moist with awesome flavor.
Rub is paprika based, then coat with yellow mustard just before popping it in the smoker.
The young ones do not complain about it being spicy
Costco in Parker had $4 off for a 3 pack of St. Louis cut spare ribs today. 3 slabs (approx 9lbs) of ribs for about $22. I haven't shopped around for them in a while so I'm not sure how much of a deal that is. I bought bunch for the weekend and for the freezer though. I think they're on sale through the weekend or until they're out.
I usually mix my own rubs or buy online but the Aurora based Savory Spice company makes some great rubs. Not cheap but also not super expensive. Give them a try if you have a chance. The store I went to was at Southlands mall. I think they have a few more stores around town though. They sell by the oz or by the bottle. As much or as little as you want. Rubs as well as individual spices and salts (including curing salts). This poultry rub was $8.80 after tax for 8oz. I smoked an awesome turkey with it last week so I went back for more.
https://uploads.tapatalk-cdn.com/20170621/7e3e01aab818afd26e978ad533b04bfe.jpg
Great-Kazoo
06-21-2017, 00:02
I usually mix my own rubs or buy online but the Aurora based Savory Spice company makes some great rubs. Not cheap but also not super expensive. Give them a try if you have a chance. The store I went to was at Southlands mall. I think they have a few more stores around town though. They sell by the oz or by the bottle. As much or as little as you want. Rubs as well as individual spices and salts (including curing salts). This poultry rub was $8.80 after tax for 8oz. I smoked an awesome turkey with it last week so I went back for more.
https://uploads.tapatalk-cdn.com/20170621/7e3e01aab818afd26e978ad533b04bfe.jpg
Since you're a SS shopper. Try the Capitol Hill and the Cape Hatteras seasonings. .
Both make excellent salad dressings, the C,Hill good rub for lamb. The C,Hatteras is also a good rub for pork.
Smoked stuffed cheeseburgers in the Pit Barrel Cooker tonight....I dunno what all the wife put in the hamburger, but the cheese inside was extra sharp cheddar and blue cheese.
Topped them off with cole slaw...yum
I usually mix my own rubs or buy online but the Aurora based Savory Spice company makes some great rubs. Not cheap but also not super expensive. Give them a try if you have a chance. The store I went to was at Southlands mall. I think they have a few more stores around town though. They sell by the oz or by the bottle. As much or as little as you want. Rubs as well as individual spices and salts (including curing salts). This poultry rub was $8.80 after tax for 8oz. I smoked an awesome turkey with it last week so I went back for more.
If you join their frequent customer list, you get a $10 coupon whenever your total reaches $100. Also a free bottle of spice for your birthday. Had to unsubscribe from their email list though--way too many. The store in Boulder validates for free parking. Nice little gun shop on the floor above them too.
If you join their frequent customer list, you get a $10 coupon whenever your total reaches $100. Also a free bottle of spice for your birthday. Had to unsubscribe from their email list though--way too many. The store in Boulder validates for free parking. Nice little gun shop on the floor above them too.
My wife joined a few months ago because she buys their gift packs for her clients. It's a pretty good deal.
Aloha_Shooter
07-04-2017, 11:39
Saw some nice pork shoulders at the commissary yesterday so decided to do one. Rubbed it down last night with a rub I got at a county fair and early this morning popped it into the smoker (using apple pellets this time). Then I realized I had a pot luck this evening to go photograph fireworks. Dang, the shoulder isn't going to be done in time for that. In fact, I'll probably have to pull it a little early so I can go down for the fireworks then finish it in the oven.
No matter, I'll make a sugar-free gluten-free (calorie-full) cheesecake. In fact, I'll split it into 2 cheesecakes since the recipe usually results in a rather tall one. Everything's going fine until I preheat the oven to 500 ... looks like I had some grease splatters in the back that I hadn't noticed when I was prepping. Smoke is reduced now that the oven is back down to 200. I already had the batter going so these are going to be like I did them in the smoker ... (BTW, ADT is very amused and while I'm embarrassed about them having to call me 3 times, at least I know they are responsive).
BladesNBarrels
07-04-2017, 13:03
Then I realized I had a pot luck this evening to go photograph fireworks. I'll probably have to pull it a little early so I can go down for the fireworks then finish it in the oven.
If you weren't so far away, I would come and watch the smoker for you.
Yep, and sure I would leave some for you all. Yep!
[Lick][Dinner]
Aloha_Shooter
07-04-2017, 15:00
If you weren't so far away, I would come and watch the smoker for you.
Yep, and sure I would leave some for you all. Yep!
[Lick][Dinner]
Thanks for the offer [hahhah-no] but the shoulder hit 180 right after I wrapped it ... should be fine ... can't remember when I last used the oven or what for but it must have been messy ... can't even use the auto-clean function, gotta go in there this weekend with chemicals and scrubbers ... tried the autoclean after I pulled the cheesecakes (which were fine, thank you) and the oven was venting more smoke than the smoker ...
Edit: Mystery solved. Somehow one of my wooden cutting boards got stuck above the top coil .. yeah, no wonder it was smoking harder than the smoker ... [fail] [hammer]
[mop]
StagLefty
08-05-2017, 17:08
Tried the new Kingsford bbq hickory flavor sauce today on 2 racks of ribs mmmm 71552
electronman1729
08-21-2017, 21:33
Keep in mind i did start drinking at about 4am. But hey on a day off from work with my job, and not on the call out list, i figure why not.
71729
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BladesNBarrels
10-27-2017, 10:34
With the discussions about inexpensive smokers in the different forums, time to ask:
What is going in the smoker?
Did a turkey breast on the "Turkey Canon" filled with just water using Green Mountain Grill Premium Gold Blend in the GMG Camp Chef Smoke Pro DLX pellet grill.
It was moist, crispy skin, and had that rich smoke taste - will repeat for Thanksgiving.
Still thanking the Great Kazoo for recommending Sportsman's Warehouse when buying the grill.
I went to the one at Santa Fe near Hampden. The staff lined up the grills and went through the pro's and con's of each with me.
With the 5% discount for military service and $20 coupon, I covered the tax.
ChadAmberg
10-28-2017, 20:02
Ordered a wifi enabled GMG Davey Crocket pellet smoker today. Sams Club has a "smokin'" deal on it so couldn't resist..
Aloha_Shooter
10-28-2017, 20:26
You're going to love that Davey Crockett. It's more than enough smoker for my needs and the ability to take it tailgating is fantastic.
Great-Kazoo
11-20-2017, 17:18
20 lbs of cold smoked mozzarella
72602
kawiracer14
11-20-2017, 17:29
Doing a Buttermilk Brined Smoke Turkey on Thursday.
http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey
I'm doing the beer brined turkey again this year. If it ain't broke....
My wife is not keen on turkey, so we'll have to make due with prime rib instead...[Coffee]
Pre smoke...
http://scontent.fapa1-1.fna.fbcdn.net/v/t31.0-8/23783412_10212456259216043_8220044070153881315_o.j pg?oh=54972422d75776f49ec06a9d4afd3e48&oe=5A97F405
My wife is not keen on turkey, so we'll have to make due with prime rib instead...[Coffee]
That's Christmas for us. Nothing wrong with doing Prime Rib as often as you can.[Coffee]
Bird is in the Traeger. I'll check it again in a few hours.
Pre slicing...I love that Pit Barrel...
http://scontent.fapa1-1.fna.fbcdn.net/v/t31.0-8/23826005_10212458191424347_3421409157175212746_o.j pg?oh=e2671541c94d784415aa96cbd1db4672&oe=5AA9D07D
Perfect Medium rare, and tastes better than it looks.
http://scontent.fapa1-1.fna.fbcdn.net/v/t31.0-8/23916634_10212458194824432_7474914601500581519_o.j pg?oh=f2ca307a4be85547b0faf51ad221c216&oe=5AA2055D
OtterbatHellcat
11-23-2017, 22:23
Nice, brother.
20 lbs of cold smoked mozzarella
72602
Nice! We've made some cheeses in the past but haven't been able to find low-temp pasteurized milk for a while. What did you use and where did you source it, Kazoo?
Dropped a turkey breast and a ham in the Pit Barrel Cooker...3hrs and some rub on the turkey is all we needed
jerrymrc
11-24-2017, 10:03
We did two turkey breasts for Thanksgiving. The ovens are so small that any full bird over about 13lbs is a no-go. I brined them first and they came out great.
Today we are mesquite smoking 30 lbs. of pepperoni, summer sausage, and a Portuguese chorizo. All are made with 70% elk trimmings and 30% pork shoulder. We're also preparing 5 lbs. of elk jerky for light smoking and oven drying.
72635
Great-Kazoo
11-25-2017, 20:26
Nice! We've made some cheeses in the past but haven't been able to find low-temp pasteurized milk for a while. What did you use and where did you source it, Kazoo?
Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMOKE-TUBE-Charcoal/dp/B01F40D0MU/ref=sr_1_3?ie=UTF8&qid=1511662847&sr=8-3&keywords=expandable+cold+smoke+tube
I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.
Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.
BladesNBarrels
11-26-2017, 09:22
Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMOKE-TUBE-Charcoal/dp/B01F40D0MU/ref=sr_1_3?ie=UTF8&qid=1511662847&sr=8-3&keywords=expandable+cold+smoke+tube
I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.
Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.
Should rename this the Education Thread. Great information!
Thanks
Great-Kazoo
12-09-2017, 22:34
Posted this in the deals section
Camp Chef @ SW $100 off with 2 bags of pellets.
http://www.sportsmanswarehouse.com/sportsmans/Camp-Chef-Pellet-Grill-and-Smoker/productDetail/Smokers/prod999901367282/cat126931
buffalobo
01-19-2018, 19:18
Spatchcock chicken ready to go in- about 30mins low smoke then about an hour roasting, baste often with sauce as Mrs bo likes.https://uploads.tapatalk-cdn.com/20180120/cdd45d273fe8c2bbcd74f272c734bd95.jpg
If you're unarmed, you are a victim
Great-Kazoo
01-27-2018, 17:59
Beef ribs off the $4.59 lb whole prime rib deal.
73305
Pork ribs have another hour, before they're ready.
Beef ribs off the $4.59 lb whole prime rib deal.
73305
Pork ribs have another hour, before they're ready.
Nice! I am literally smoking the exact same menu tomorrow as a test run on my new Traeger.
73307
Chicken wings glazed with Kim's Cracked Pepper Dijon sauce...Kim's is a Castle Rock local business
Chicken wings glazed with Kim's Cracked Pepper Dijon sauce...Kim's is a North Korean business
Interesting.
Beef ribs off the $4.59 lb whole prime rib deal.
73305
Pork ribs have another hour, before they're ready.
How long did you cook the beef ribs?
Nice! I am literally smoking the exact same menu tomorrow as a test run on my new Traeger.
73307
Congrats! Have fun with it!
Great-Kazoo
01-27-2018, 23:23
How long did you cook the beef ribs?
3 hr smoke, finished @ 225 till done, maybe another 2 hours. Dijon mustard lightly applied all over, then a montreal steak seasoning variant, with a tad of brown sugar and red pepper flakes mixed in before sprinkling on mustard base.
Before you road testing your new smoker. Line the tray and drip channel with foil, makes cleaning that much easier.
Before you road testing your new smoker. Line the tray and drip channel with foil, makes cleaning that much easier.
If we're going there, I'd do the burn-in first without the foil. Let everything cool down and then line the drip tray with foil. I've seen the foil stick when applied to the tray with the protective oil still on it. Also make sure to keep the foil tight to the underside so it's not flapping in the breeze over the fire bowl.
BladesNBarrels
01-28-2018, 09:40
If we're going there, I'd do the burn-in first without the foil. Let everything cool down and then line the drip tray with foil. I've seen the foil stick when applied to the tray with the protective oil still on it. Also make sure to keep the foil tight to the underside so it's not flapping in the breeze over the fire bowl.
Truth!
Learned that on the burn-in and got to spend a few more minutes scraping the original foil off.
But (always a but) it has been great having a pellet smoker!
Great-Kazoo
03-02-2018, 17:08
few meatloaf's made with my home made & ground Chorizo and lamb.
73679
DenverGP
03-18-2018, 17:14
Updated pic, after about 1 hour of smoke:
https://i.imgur.com/1SpE38E.jpg
8 pounds of bacon.
1 slab is bourbon/maple, the other is a regular pepper/brown sugar.
Got up this morning to throw a pork shoulder in the Bradley only to discover the heating element took a dump. Replace a $30 part or drop a lot more on a pellet grill?
Got up this morning to throw a pork shoulder in the Bradley only to discover the heating element took a dump. Replace a $30 part or drop a lot more on a pellet grill?Both. You're in for the $30 either way, and you're going to end up with a pellet grill anyway. [emoji41]
Sent from somewhere...
BladesNBarrels
05-04-2018, 09:26
Both. You're in for the $30 either way, and you're going to end up with a pellet grill anyway.
Truth!
DenverGP
05-13-2018, 15:04
18lb prime brisket from costco. Ended up around 14lbs after trimming.
https://i.imgur.com/0NKUmbF.jpg
Went onto the smoker at 2:30am. After 8 hours on the smoker (still had another 4 hours to go)
https://i.imgur.com/dUkk6Ow.jpg
That looks amazing. I think I can even smell it. Those Prime briskets at Costco have been some of the best I've ever made. Enjoy! [Beer]
Great-Kazoo
05-13-2018, 16:08
That looks amazing. I think I can even smell it. Those Prime briskets at Costco have been some of the best I've ever made. Enjoy! [Beer]
There's more bang for the buck at Food Service Warehouse / Shamrock.
DenverGP
05-13-2018, 21:15
Another pic of some of the slices:
https://i.imgur.com/dbZVzqZ.jpg
DenverGP
05-13-2018, 21:17
There's more bang for the buck at Food Service Warehouse / Shamrock.
I like the shamrock pork butts, but the shamrock briskets I've gotten have never been as nice as the costco ones... Costco ones are prime for not much more $$$.
buffalobo
05-16-2018, 07:35
Time to buy new smoker. Cheapie Masterbuilt did good job for 3yrs. Going to upgrade to pellet style, just have not decided on make/model.
Price first
Features next
Digital
Probe
Reliability
Post em up.
I went from a MES30 that served me well for years to a GMG David Bowie WiFi model and love it. I've had some hiccups but the customer service has been fantastic through them.
Look at the Cabelas branded smokers, they are usually made by Camp Chef...keep an eye on the bargain cave.
I'll stick with my Pit Barrel Cooker tho
encorehunter
05-18-2018, 11:57
I put an 8lb pork shoulder on this morning. It's been cooking for about 3 hours so far, got a few more to go. It's being smoked with oak since that is all I have right now. This is the biggest pice of meat I have smoked off our pig so far. I took the other two pigs to the butcher yesterday, so in a week or two I should have around 500-600 pounds of pork to play with.
kawiracer14
05-18-2018, 13:23
I'm excited this thread still lives even though I don't get on here that much.
Last weekend did 1 rack of baby back and 1 rack of St Louis style ribs.
This weekend doing two chickens and watching the rain.
kawiracer14
05-18-2018, 13:24
Time to buy new smoker. Cheapie Masterbuilt did good job for 3yrs. Going to upgrade to pellet style, just have not decided on make/model.
Price first
Features next
Digital
Probe
Reliability
Post em up.
What don't you like about the Masterbuilt anymore? I used mine with a pellet tube and can't see spending the money on a Treager or anything like that.
I would consider a good propane, natural gas one if something looked really great.
buffalobo
05-19-2018, 16:14
I have the propane Masterbuilt. It has done well for three years but burn area/chamber is corroding away. Want to upgrade in size and features also switch to electric. Always a hassle having to protect against wind trying to blow flame and heat away.
mackbamf
05-20-2018, 12:14
Got a surprise on the front porch a couple weeks ago from my dad. A full smoker setup!! Bradley electric smoker (4 racks), box of hickory bisquettes, Redi-Chek remote thermometer, a Thermapen (which is amazingly fast and accurate). Never had a smoker before this one. So far smoked a turkey breast and ribs which turned out great. Today smoking a brisket.
74886
For those looking for a new smoker, I still am totally satisfied with the GMG Daniel Boone. Much better build quality than the Traeger and better temp control.
See the next post for an update.
Coming up on three years with the smoker. Still happy with it. I did find out that there is some maintenance and winterizing that needs to be done. Some moisture/snow got blown into the auger tube this winter. That turned the pellets into cement. Cycle smoker up this season, auger ain't moving, breaks shear pin. Easy(ish) fix. Second problem was combustion fan was full of half burned pellets. Fan not moving. GMG has excellent customer service! Will be doing a winterizing ritual this year.
Short story long, I was about two weeks late on the first smoke of the season.
Here are the results.
Hour six on the pork butt and the poppers go in. 225˚ all day.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903373.jpg
Two hours on the poppers and eleven hours on the butt.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903376.jpg
After an hour in foil. The shoulder blade fell out.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903377.jpg
Threw a chicken on later (4hrs @225˚). NOM!
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903378.jpg
A little diversion from the meat.
Do y'all read BBQ books? I'm a sucker for cookbooks, especially if they are the vintage that has "how to cook squirrel" or "how to cook a calf head" or "cooking possum".
Here are some fav. BBQ books. Not sure why they are sideways. Picturetrail, I guess.
The bible.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903372.jpg
Close second.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903374.jpg
Just got this one and looks interesting.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903375.jpg
A little diversion from the meat.
Do y'all read BBQ books? I'm a sucker for cookbooks, especially if they are the vintage that has "how to cook squirrel" or "how to cook a calf head" or "cooking possum".
Here are some fav. BBQ books. Not sure why they are sideways. Picturetrail, I guess.
The bible.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903372.jpg
Close second.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903374.jpg
Just got this one and looks interesting.
http://pic100.picturetrail.com/VOL594/13497691/24146879/413903375.jpg
I've got Smoke & Spice. I'll have to dig through to see what others.
Same here on vintage. I used to have a pretty decent collection of older American Chinese food cookbooks that were fun, but a basement flood took those out. I did just pick up a mid-late fifties Betty Crocker Picture Cookbook at an estate sale. Some pretty amusing tips and tricks in that one.
SouthPaw
05-24-2018, 08:48
My GF and I will be house sitting her parents house this weekend and I ask her dad to leave his Trager out. Can anyone recommend a simple, fool proof recipe for a first time (literally never touched one) user? Chicken, beef, pork, not really particular.
My GF and I will be house sitting her parents house this weekend and I ask her dad to leave his Trager out. Can anyone recommend a simple, fool proof recipe for a first time (literally never touched one) user? Chicken, beef, pork, not really particular.
Boston Butt/Pork Shoulder. Rinse off and pat dry. Slather in the cheapest yellow mustard you can find. Don't worry, the flavor will cook off so you just need it for the rub to stick. Apply a hearty coat of Famous Dave's Dry rub to entire thing. Smoke at 225deg for about 4 hours using an applewood or blend/mix pellet. I like Cookin' Pellets brand because they have great reviews and can be found both locally (Wood Shed on Harmony & I25) as well as online for cheap from time to time. Insert food probe and cook to an internal temp of 200deg. You can wrap tightly in foil if you want at about 165deg to help through the stall but this isn't 100% necessary. Let rest for at least an hour in foil with smoker off or on the counter. Cook times vary greatly so it's best to aim for early than late. You can rest a shoulder in the foil wrapped in a bath towel in a cooler for 3hrs+ if need be. Now tear it up and eat plain or with your favorite sauce. Should be tender, juicy and delicious. I can get into all kinds of specifics and make this even more complex but that process should yield you some of the best pulled pork you've ever had.
Great-Kazoo
05-24-2018, 10:00
My GF and I will be house sitting her parents house this weekend and I ask her dad to leave his Trager out. Can anyone recommend a simple, fool proof recipe for a first time (literally never touched one) user? Chicken, beef, pork, not really particular.
pork ribs. 3-2-1 method 3 hrs smoke 2 wrapped in foil 1 opened up with sauce of choice. When wrapped in foil using a liquid such as apple juice helps. Depending on size of rib rack. 4 tbsp of juice seems to have the best results for my stuff.
Boston Butt/Pork Shoulder. Rinse off and pat dry. Slather in the cheapest yellow mustard you can find. Don't worry, the flavor will cook off so you just need it for the rub to stick. Apply a hearty coat of Famous Dave's Dry rub to entire thing. Smoke at 225deg for about 4 hours using an applewood or blend/mix pellet. I like Cookin' Pellets brand because they have great reviews and can be found both locally (Wood Shed on Mulberry & I25) as well as online for cheap from time to time. Insert food probe and cook to an internal temp of 200deg. You can wrap tightly in foil if you want at about 165deg to help through the stall but this isn't 100% necessary. Let rest for at least an hour in foil with smoker off or on the counter. Cook times vary greatly so it's best to aim for early than late. You can rest a shoulder in the foil wrapped in a bath towel in a cooler for 3hrs+ if need be. Now tear it up and eat plain or with your favorite sauce. Should be tender, juicy and delicious. I can get into all kinds of specifics and make this even more complex but that process should yield you some of the best pulled pork you've ever had.
The wood shed is harmony & 25.
It's his first time using a smoker. doing anything other than simple items for a novice is IMO not suggested. While a pork butt/shoulder sounds simple, for the uninformed it can become a horror show. One has to get away from normal (Oven) cook times / per pound and know time-temp, stall etc.
I suggested ribs which is fairly fool proof. The only thing easier (first time ) would be sausage. 2 hrs low smoke, kick temp to 225 till sausage/brats hit 160 (TOPS) The ribs are a no brainer. The brats, pork shoulder, brisket all require a meat thermometer knowing (again) stall and rest times.
Plus ...a rib rack or few pounds of brats is way cheaper to go with IF they don't come out right. Than a 5+ pork shoulder
SouthPaw
05-24-2018, 13:19
That's what I am worried about is ruining a good piece of meat. GF likes ribs, I personally don't care for them too much but I do want to try smoking since I will be there all weekend. I do have some Georgia Boys BBQ sauce at the house that would pair nicely with them.
I've done the 3-2-1 on pork loin ribs with both apple juice and Dr. Pepper during the '2' stage. They both worked well.
Pork shoulder is a no-brainer and I've had great luck with brats even without a thermometer. Pretty cool when the 'pink' is on the outside. Not so much the other way around.
Whole chickens are also pretty easy, aka beer butt chicken.
Cut broccoli length wise, par boil, oil and toss on the smoker.
Asparagus, oil and salt.
Chocolate chip cookies. Even cheap premade doughs taste good coming off the smoker.
StagLefty
05-24-2018, 15:27
King Soopers has pork ribs buy one get one lesser value free.
BladesNBarrels
05-24-2018, 15:53
Okay, my secret recipe for the easiest smokin' ribs that please everyone that tries them. Got this off the Traeger website and have done it multiple times with great success each time. I don't use any seasoning and I use Green Mountain Grill's Premium Gold Blend pellets on a Smoke Pro Pellet Grill. Only thing you have to do is check the pellet compartment and make sure the pellets are feeding right. I will be using this again over the Memorial Week-end.
Baby Back Ribs Quick
Difficulty 3/5
Prep time 15 min
Cook time 3 hrs
Serves 2 - 4
Hardwood Hickory
Bill Gaston’s winning Meat Madness submission does not disappoint. His simple pork baby back ribs have 4 ingredients: ribs, cracked pepper, kosher salt, & hickory hardwood. This recipe is more than a title—it’s a challenge, eating these BBQ ribs just tastes right.
Ingredients
2-3 racks Baby Back Ribs
as needed Cracked Black Pepper
as needed Kosher Salt
Preparation
Peel membrane from backside of the ribs. Lightly season with cracked black pepper and Kosher salt.
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 225°F and preheat, lid closed (10-15 minutes).
Cook at 225°F, meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour. Enjoy!
pork ribs. 3-2-1 method 3 hrs smoke 2 wrapped in foil 1 opened up with sauce of choice. When wrapped in foil using a liquid such as apple juice helps. Depending on size of rib rack. 4 tbsp of juice seems to have the best results for my stuff.
The wood shed is harmony & 25.
It's his first time using a smoker. doing anything other than simple items for a novice is IMO not suggested. While a pork butt/shoulder sounds simple, for the uninformed it can become a horror show. One has to get away from normal (Oven) cook times / per pound and know time-temp, stall etc.
I suggested ribs which is fairly fool proof. The only thing easier (first time ) would be sausage. 2 hrs low smoke, kick temp to 225 till sausage/brats hit 160 (TOPS) The ribs are a no brainer. The brats, pork shoulder, brisket all require a meat thermometer knowing (again) stall and rest times.
Plus ...a rib rack or few pounds of brats is way cheaper to go with IF they don't come out right. Than a 5+ pork shoulder
Good catch on the Mulberry/Harmony correction. I had Co-op (I get my fertilizer there & it was time to make a run) on the mind as I was typing that I think. Corrected to avoid confusion.
I guess easy is relative as my first ever smoke on an MES30 was a Boston Butt. My very first one was made using the guidelines I just posted & rivaled the best pulled pork I've had at restaurants. Since then I've added a lot more details, steps, tweaks & even a finishing sauce which has produced the best pulled pork I've ever eaten. Not to brag but a lot of work has gone into that & I've got the notes to prove it as I document my smokes & critique as I go in an effort to perfect it.
That being said, ribs are certainly much faster. If you have the lead time pulled pork isn't hard at all & IMO is one of the hardest things to screw up if you follow the steps I listed & don't try to get fancy. In most cases it will require an overnight smoke though so from a time standpoint ribs win every time. They can be screwed up but following the 3-2-1 method is almost a sure fire way to get it right every time.
That's what I am worried about is ruining a good piece of meat. GF likes ribs, I personally don't care for them too much but I do want to try smoking since I will be there all weekend. I do have some Georgia Boys BBQ sauce at the house that would pair nicely with them.
This is the other consideration for a first smoke. Boston Butts at King Soopers will set you back about $2/lb depending on sales & what not. You can buy enough meat to feed the whole family twice for about $20 give or take.
DenverGP
05-25-2018, 11:55
Just a heads up, Walmart, Home Depot and Lowes all have kingsford charcoal on sale. Home Depot and Lowes have 2x18 pound bags for $9.88, Walmart has 2x15 pound bags for somewhere around $8.
Juicy lucy (cheese stuffed) burgers today and pork butt tomorrow
74929
I think it has to do with life experience and being able to identify the finer things in life.[Coffee]
BPTactical
05-27-2018, 15:59
The Polish sausages just came out, the baby backs went in an hour ago. Mac n cheese and beans will go in about an hour from now.
Mesquite and hickory smoke.
The Polish sausages just came out, the baby backs went in an hour ago. Mac n cheese and beans will go in about an hour from now.
Mesquite and hickory smoke.
What time is dinner?
[Coffee]
StagLefty
05-28-2018, 08:09
The Polish sausages just came out, the baby backs went in an hour ago. Mac n cheese and beans will go in about an hour from now.
Mesquite and hickory smoke.
The aroma wafting over to here forced me to compete with 2 racks of ribs. Enjoy my friend [Beer]
Great-Kazoo
05-29-2018, 20:02
crappy phone pic of a 5 lb rib roast. Little over done for me, but still good.
74955
Mmmm. Rib roast. Even if it's over cooked a bit, they still end up being moist and edible.
Dodging rain right now...should get the ribs on the Pit Barrel Cooker here in a few....and then wife's Mac n cheese will go on at the end
Bailey Guns
06-24-2018, 15:54
Did a few racks of baby backs using the 3-2-1. Smoke was mesquite. For the "1" we used bourbon and resealed the foil. Mrs BG made up a bunch of sides...but when we unwrapped and tasted the ribs we both just stood at the kitchen counter and pulled the meat off the ribs until we were stuffed. Only side we touched was the fried okra cuz we could eat that with fingers. Good stuff. And very few dishes that way!
jerrymrc
06-26-2018, 08:33
We bought a smoker when we got here so we do something most every weekend. Did a brisket this last weekend. Good thing is our neighbors have no issue with our smoker. I have heard of some having problems over here. If they would just give some every now and then to them they will not complain. [Beer]
Great-Kazoo
06-26-2018, 08:35
We bought a smoker when we got here so we do something most every weekend. Did a brisket this last weekend. Good thing is our neighbors have no issue with our smoker. I have heard of some having problems over here. If they would just give some every now and then to them they will not complain. [Beer]
Is it a standard smoker or EU emissions compliant one?
Bailey Guns
06-26-2018, 13:01
Europe...maybe a diesel.
King Soopers has pork babyback ribs on sale for $1.77 per pound Friday and Saturday this week.
The only catch is that you have to download the digital coupon to your loyalty card to get that price.
Good opportunity to stock up on babybacks.
They also have a digital coupon for $1.99 packs of Hebrew National hotdogs.
King Soopers has pork babyback ribs on sale for $1.77 per pound Friday and Saturday this week.
The only catch is that you have to download the digital coupon to your loyalty card to get that price.
Good opportunity to stock up on babybacks.
They also have a digital coupon for $1.99 packs of Hebrew National hotdogs.
Good heads up! I had this starred in my email but I got busy and forgot to go back to it. Almost missed it since I likely would have been too busy today & tomorrow to get to it so it's good to know the sale is only for today and tomorrow. Thanks!
This beer can rooster is more beer than rooster. That's a 24 ounce can. The other rooster is in the pressure cooker. We didn't do a great job processing it, but it was our first time.
https://lh3.googleusercontent.com/NzQiSmX3t0fpn7iLHmXKJnZMrLnspfKh8bzhyZWa1uHPI_kcQm NL-tBZA-O73UnMca-2kgi_N79sRAkIpQ8l8S8Sn-OHbxNcyWqPxsfyq1P61FHYIKXcdiZ-x4T4dcEa0dzr3T66a-mgDPaz4nN3SDKMMRz6yke4TvHu0-pbrrqO6-x4g6ZtcwD502KU9d2kQJZ9sbgHtXHucN3ZA0JwSYSLrNCxbqJp OMWNlseVyicPMxWqojn2qqvhi8jyZkZMA4L-bZqrfTnGmaQTCrNOG1PnSkEQKvj6vqnxPeADrG810G1wolUiXC z_fiOBerliay1P5cAnAG1aeDwgwKaLEBiXVr3NiEckgYR_qtB2 K2I3cMu8tP--Zw_Wq8Wp1KpDZ9INVIyb6kkHdxk-3C_30Ovi5I_40QboLoKGhBVVKuqOpPP5OrTTaXrStk5SyTkRoc 4MtKb6lRhQFUJOZ0f3kmT6U4j_AQhbL8J46YzJAItQtlp5-QvqbXfawTWlANiG8hWm1QiHs0vHasy1-v-KODqf8FRZVNrCgSgKFs7fItwQUpexFbY2trnMBWgBSljF-L0hnRvqSXqDdXomooZsz8da6rDFP70jVeXoHY9rEXMNTrsmlul iG8UL_W_BSGoVFOsaX6MVHo5PG7u14bosUkVmAEzwv1-GYg=w1628-h917-no
https://lh3.googleusercontent.com/zuqi5CJ9IfWaQ88trw1UEI8-Q9OcgGgBVmoT521TFLLPBKP2gb3LS9WnsOIESvLmt8sLh0g-ekC6cChqNzDazRKQL-5iTX_wX54H8ZHnxNtdmFjTOsdeTYKBhaI5PxGoWG2Iv8-28oZrnk_YbLpCCzoltB6bap8QgDXzzWPzNe-ldz6NhMgDDa4pMOxUozAZOfe2c5EbA5KU-BVajW0HUXIBQ2orzu-46Ubn4bcjduakG793fEtk873N6KmuoMiP2bDC7KecL0K6AnAPB x9VTR0R3FAGXiXfo4KXab4xb7DX8bdfS4vIfCywFOCKgLA2O5e f4y6eszjr2tUPkyN1ZoHpSxiIPfGsV2OQAGXxHa_BIh4ejBhVM bSq3OXO93PHKmw8GYp1Rl-KMVRirdtBSOt7B017sG2Yj6ldPO7UfD5Xqxa1AD_PoOcbxp9lE Ue4L5M55FXJiJAb3xBa37pODj5qih9GvoozY6yo99CRvNBdabh nb0YoFOvkANnM08krEd40858E6ig41Tc64rv3_PEYVGoavnGAn xBuJjpx98v_4bSGtO2buBWqzhIOprb4Bq7W5CMak7bXauIDe9N kAOojG7oACaoe8-rsQ7qAJYdB5Gm3ZF6fQcHutR8uuG57TWzzqApVS3qJOaF7Ngeu 2V4ZyqTOMrgOaw=w1628-h917-no
That's the after picture. Here is the before picture.
https://lh3.googleusercontent.com/fhE0qksyDHOkK_ojEfqlHA89yJxXECkz4r9MQ-OOWJ7ifYbLJ9F_PqqGv6xBR4M2T1PgDze6DnRnOiwmb2VwZAHc jkT5E9zSZllwTilqhwGKI5dgbWbogFyCN9pUCICRZ1oR05njUF v8UYIDhruSibSosyWsAfepTO2mpFITKsUUCML8t08kPPflOisL yzAFoVO1gvKBdgvkqobSFAoq-ldFs1DiO_e1g03z7N7hXBmHNao_tA_9DN5HLu5TjffG7ivEWYr 2fSZS9bgSunshpBOCTA4Zc7aRfwgcHtyzyhq3bfgyp7RrMAM__ i62Uxr_stmVf_Rsm2dCTFnYHf3GZVs2UZMF15EeHCB80Wmbtby nyiLE1tPZE6JgrD7WLTwfiLieWkJpnZ1tA7FUbF6hJHAL5kVGU ZY3g3ujvt4Bzx8f4hnLP5hua82rdQikFFVQ0jf3-fuXpWs-4P1MS5MqGTs69Kkxq5fk6gDBE13e6Twyxb-AeYanq_xsbKOKtRwvq5jvWiMOW7eZImoxk8Eo8E-EQO9OOb_-12WGQDiIe7eni1jC_6oDvDB61tlSaynK2pOAuKtc_JmsUvoOXU iKs196kdhCFPQwCsbo_ltd-QhIMIfwpnSwuRnITlESBuGbj2pJWDH89W4OLX3PgBbDktX8Lmx hsGrDBg=w1519-h854-no
scratchy
06-30-2018, 21:36
I put a 22lb butterball and 8 turkey legs/thighs on the Smoky Mountain today. Came out great.
Ribs on the new Rec Tec Stampede today. Had the pellet grill for month now and loving it.
BladesNBarrels
07-01-2018, 10:02
Famous Last Words
75241
75243
A meatloaf is going on the Traeger this afternoon.
So we have a cherry tree that didn't make it. It was about 8' tall and maybe 2.5" in diameter at is widest point. I pulled out out of the ground and set it aside with the intention of cutting it up for smoking pellets. Think it'll still give good smoke even though it's so young?
Great-Kazoo
08-26-2018, 14:31
So we have a cherry tree that didn't make it. It was about 8' tall and maybe 2.5" in diameter at is widest point. I pulled out out of the ground and set it aside with the intention of cutting it up for smoking pellets. Think it'll still give good smoke even though it's so young?
Maybe, once it's seasoned. Your smoker use wood chips, or pellets?
It uses whatever I put in there. Tree has been dead for a while. I'm going to cut it into rings, then split the rings, then store. I plan to use as I go as by the time I use the smoker again, everything should be seasoned anyway.
Smoked a pork loin yesterday... it was amazing
I had some unseasoned cherry wood, it worked ok as chunks in my pit barrel cooker, but the pieces I set aside for another year gave a much more flavorful smoke flavor to the cooks
Trying some ribs on my new-to-me Master Forge propane smoker today. Realized they are beef ribs and not pork ribs. Whatever, I bet they'll still come out just fine. Trying the 3-2-1 method.
https://lh3.googleusercontent.com/zYUuNndbZAb8T9a_vqv0P3w_ME6bhoz-d-hp2R-XFXEH7eJQlALjQq3lQSf_dgQtTmDj6Aubxofi3lns2i34Qoe0P H8XfANv9Fff2ZoDnZV9AFz2O3O_gAKZWU1sz25BbtX3pJo34h4 tAkJrlDBu_6AVfk-cZSmzQyFfwyOtJt1KQjr755O11ObQb1KzxuoYyZoG6vZJ2OXkK dzX6iZ_nEGj1wktWs-REKrONVNCTULAGxIRDvT2iesB4h50XK10sq7UQbvFyrZkHvsSl-tf6LXHv7KTfPaw0W597SvF-YqQZ2FS6zYvy7PJC9zho5nEuB__knQleOnbOPiVCLu5aZz0hRR LKd7OFFSA6aQdbHpAFLFEnWVPpmgYnKOY-7jsVY2aa2QIarAp9yvVUwfzKeU_d-RWBvt4KM5aFmFdOb0WgJUsnENoHl6PUj32On8MfReeuS3SH8NO aOX1bPdepUVsoDkHoKtjpPMXq70Nq2f8vRE8ph7MMh2rU6bJYH i0HBAGG5Jo5a-libUaZYXGrDLS9_vve7TPkZ5wN69IOm2EgmO5ulAM4mhFlNSPV X_hZfu5bnOp0aa6iJ4aZ_VCCCb5m10P2IcXok5Asbo2d24tGeZ W0krpKVS9GkQuQnP-OP00JH2ceHRJDs12DnZknhUib8sFeJQLbRZuH2t0j4_12AN1TD F7wDcKXg=w1619-h910-no
Realized they are beef ribs and not pork ribs. Whatever, I bet they'll still come out just fine.
Smoke 'em if you got 'em. [Coffee]
Those seem kind of pink for beef ribs. Not sure if the cooking times are the same for beef, but what could possibly go wrong?
ChickNorris
08-28-2018, 20:24
What are the cook times for that?
Great-Kazoo
08-28-2018, 20:40
What are the cook times for that?
For me beef ribs are pulled @ 140 tops. They're ribs not a brisket.
ChickNorris
08-28-2018, 20:53
I showed my husband this part of the thread in hopes he might say we should try smoking. He did not. I love the idea of cutting out the middle man for bbq so next time I'll have my shirt off when I mention it.
Grant H.
08-28-2018, 21:35
I showed my husband this part of the thread in hopes he might say we should try smoking. He did not. I love the idea of cutting out the middle man for bbq so next time I'll have my shirt off when I mention it.
Won't he be *more* distracted in that instance?
For me personally, when my wife walks by without a shirt on, cooking is probably one of the last things to cross my mind...
(Sorry, not trying to be crass, just being honest...)
ChickNorris
08-28-2018, 21:57
Riiiight? You'd think it would be a major distraction but it isn't. He stops futzing or whatever & I have his full attention. ~~~~hypnosis maybe?
The 3-2-1 method refers to the number of hours for each stage, so six hours.
The 3-2-1 method refers to the number of hours for each stage, so six hours.
That's a little trick we call "math".
Great-Kazoo
08-29-2018, 00:47
Riiiight? You'd think it would be a major distraction but it isn't. He stops futzing or whatever & I have his full attention. ~~~~hypnosis maybe?
Maybe for you. After 44 years together the only time i see my wife topless, is if shows on her way to or from the shower.
[Shock]
ChickNorris
08-29-2018, 12:10
Trying some ribs on my new-to-me Master Forge propane smoker today. Realized they are beef ribs and not pork ribs. Whatever, I bet they'll still come out just fine. Trying the 3-2-1 method.
https://lh3.googleusercontent.com/zYUuNndbZAb8T9a_vqv0P3w_ME6bhoz-d-hp2R-XFXEH7eJQlALjQq3lQSf_dgQtTmDj6Aubxofi3lns2i34Qoe0P H8XfANv9Fff2ZoDnZV9AFz2O3O_gAKZWU1sz25BbtX3pJo34h4 tAkJrlDBu_6AVfk-cZSmzQyFfwyOtJt1KQjr755O11ObQb1KzxuoYyZoG6vZJ2OXkK dzX6iZ_nEGj1wktWs-REKrONVNCTULAGxIRDvT2iesB4h50XK10sq7UQbvFyrZkHvsSl-tf6LXHv7KTfPaw0W597SvF-YqQZ2FS6zYvy7PJC9zho5nEuB__knQleOnbOPiVCLu5aZz0hRR LKd7OFFSA6aQdbHpAFLFEnWVPpmgYnKOY-7jsVY2aa2QIarAp9yvVUwfzKeU_d-RWBvt4KM5aFmFdOb0WgJUsnENoHl6PUj32On8MfReeuS3SH8NO aOX1bPdepUVsoDkHoKtjpPMXq70Nq2f8vRE8ph7MMh2rU6bJYH i0HBAGG5Jo5a-libUaZYXGrDLS9_vve7TPkZ5wN69IOm2EgmO5ulAM4mhFlNSPV X_hZfu5bnOp0aa6iJ4aZ_VCCCb5m10P2IcXok5Asbo2d24tGeZ W0krpKVS9GkQuQnP-OP00JH2ceHRJDs12DnZknhUib8sFeJQLbRZuH2t0j4_12AN1TD F7wDcKXg=w1619-h910-no
All I thought about yesterday after I saw this. How were they?!
Well, I had a brief scare that I hadn't cooked them to the proper minimum temp, but I called Kazoo and he let me know how dumb I was and that everything was fine. They taste great. One of the better things I've ever cooked actually.
ChickNorris
08-29-2018, 16:18
Did you take any after photos?
I didn't, I got a good smoke ring as well. I still have most of it, but it's all cold and in the fridge so it probably doesn't look as delicious.
Well, I had a brief scare that I hadn't cooked them to the proper minimum temp, but I called Kazoo and he let me know how dumb I was and that everything was fine. They taste great. One of the better things I've ever cooked actually.
Food poisoning once, will put that fear into your mind.
When I had food poisoning before, it was from ribs.
Once bitten, twice shy.
Glad they came out well!
DenverGP
08-30-2018, 16:18
That time of year again: Home Depot and Lowes both have Kingsford charcoal on sale, $9.88 for 2 18.6lb bags. With the lowes veteran discount, I got 4 2-packs (148 lbs) for $38 out the door.
Haven't checked, but I'd bet walmart has a similar deal, they usually do.
Also, not as amazing a deal, but Ace has a deal on some of their bags of western wood chunks. $8.99 for 2 bags of the wood chunks. Hickory, Mesquite, Oak and Pecan are included at that price. Their cherry/apple are not included in the deal, and are $11.99 per bag.
DenverGP
08-30-2018, 16:20
And to stick with the true theme of the thread, I'll be making pizza in my egg smoker tonight, and then doing a prime rib on it on Sunday.
Great-Kazoo
08-30-2018, 18:31
2 1 lb chorizo & beef meat loafs with lotza garlic & onion almost ready to come off the smoker. The corn on the cob's another 20 min.
DenverGP
08-31-2018, 10:36
Pics from pizza night:
https://s26.postimg.cc/wpf1x00k9/20180830_185853.jpg
https://s26.postimg.cc/uxm323wmx/20180830_185820.jpg
Great-Kazoo
08-31-2018, 21:07
Pics from pizza night:
https://s26.postimg.cc/wpf1x00k9/20180830_185853.jpg
https://s26.postimg.cc/uxm323wmx/20180830_185820.jpg
Nice, oddly enough to date a pizza hasn't been on the smoker. Looked at a cast iron skillet recipe. Maybe try it this weekend.
DenverGP
08-31-2018, 21:45
Nice, oddly enough yo date a pizza hasn't been on the smoker. Looked at a cast iron skillet recipe. Maybe try it this weekend.
The ceramic egg smokers work great for pizza, since they really hold in the heat well.
Do you try to reach a certain temp for pizza, or is it more time based?
Great-Kazoo
09-01-2018, 08:51
Do you try to reach a certain temp for pizza, or is it more time based?
Time based. You'll know when the crust is brown and cheese melted, time to eat. Or not......
One of my favorite methods for cooking steaks is to smoke at 150 deg for 1-1.5hrs and then sear the outside. My steak of choice is usually bone-in ribeye but King Soopers had the NY Strips on sale for $4.99/lb so I couldn't resist. Just a little pink Himalayan sea salt, fresh crushed pepper and a little garlic powder and these puppies are set! The picture was only after 15min at 150 deg so it doesn't look like much yet but they will turn a deep mahogany red color and take on just a kiss of smoke flavor that doesn't over power the natural flavor of the meat so much as compliment it. I've got a set of GrillGrates so after the 150 deg smoke I will pull them off, plop the GrillGrates on and up the temp to 550 deg for the sear. I'll hit it for a minute or so on either side to get some epic diamond grill marks and caramelize the very outer surface for a final result that looks like it was lifted from a TV commercial and tastes even better. While I'm a big fan of the perfect done-ness of the sous vide method we're discussing in the other thread the flavor that comes from this method even if the steak isn't edge-to-edge medium rare is my personal favorite.
https://lh4.googleusercontent.com/uvKXDEn0JK9f9-Pq1txA1me4nMz6428IUDBIT2a72Ao02vNIOZhPkBt-76NE=w2400
DenverGP
09-04-2018, 16:29
Do you try to reach a certain temp for pizza, or is it more time based?
I try to hold the smoker temp steady around 500F, and the time is around 7-10 min, but that I adjust by peeking occasionally to see if the cheese is melted and check the bottom of the crust for nice color.
ChickNorris
09-04-2018, 16:44
I've a sweet story... It was late afternoon & the Butcher shop was near picked clean. So I bought a prime rib & had the butcher cut it in thirds.
When I got back home My husband said: WOW. Now those are steaks!
I held up my forefinger & thumb to represent the thickness & said: That's how much I love you.
Now I often make that gesture an just say: This much ♡
I've a sweet story... It was late afternoon & the Butcher shop was near picked clean. So I bought a prime rib & had the butcher cut it in thirds.
When I got back home My husband said: WOW. Now those are steaks!
I held up my forefinger & thumb to represent the thickness & said: That's how much I love you.
Now I often make that gesture an just say: This much ♡
Better love story than Twilight.
I try to hold the smoker temp steady around 500F, and the time is around 7-10 min, but that I adjust by peeking occasionally to see if the cheese is melted and check the bottom of the crust for nice color.
It's kind of funny that I even asked, since my only restaurant jobs have all been pizza places and I can pretty much tell if a pizza is done just by looking at it.
7-10 minutes is about right for those temps, do you even bother trying to get smoke going?
It's probably more like a wood fired oven type of flavor.
It's probably more like a wood fired oven type of flavor.
So over rated?
colorider
09-05-2018, 09:30
I use the pizza oven attachment on my green mountain grill. EPIC pizza.
It's probably more like a wood fired oven type of flavor.
It's got just a touch of smoke flavor as I use a pellet smoker and what is some people's complain about that style (not enough smoke) is actually one of the things I like about them. Personally, I like the taste of the meat and just like complimentary flavors that enhance this. IMO if you buy good meat you don't need to mask it's flavor or lack thereof with overpowering enhancements. Salt, pepper & a kiss of smoke will make something really good just a touch better.
We also picked up a thin-crust pizza from Papa Murphy's last night (Tuesday is $10 for a large pizza night) that I plan on cooking in the smoker tonight for dinner. Just follow the same directions as an oven (425deg for 10 min or whatever) and it's cooked great but with just a touch of smoke flavor. I also use apple wood or a mild blend as mesquite or similar is too powerful of a flavor profile for my personal taste. There's an adapter for my GMG smoker from GMG for pizzas that turns it into a 800 degree wood-fired pizza oven that I may have to put on the wish list for Christmas this year.
I use the pizza oven attachment on my green mountain grill. EPIC pizza.
Great minds... our posts just crossed paths. Good to hear from someone first-hand though that they like it because a hundred bones is a lot to lay down just for a pizza attachment so that's why I'm hesitant. I'm sure it's better but given how infrequently we eat pizza I'm not sure if I'll recoup the value due to capital investment cost up front. Then again, it seems like just about everything for this smoker is a C-note so I was kind of surprised by the price tag when my buddies are dropping 5-8x that amount for stand-alone ovens that basically do the same thing w/o the ability to smoke.
colorider
09-05-2018, 10:46
I have thought long and hard about a dedicated pizza oven. Problem is the cost and space on the patio. The gmg one has worked flawlessly. If you get one, let me know and I will give you some tips and tricks as far as temperatures. Also dough recipies if you make your own. The secret is the correct flour. Caputo 00 pizza flour is my choice. Hard to find locally if not impossible so I get it off Amazon. Other 00 bread flours are locally available but I have not tested them yet to recommend them.
i also use my pizza oven attachment to get a cast iron pan super hot for searing steaks. Totally worth it just for that. Hot as hell for the dark, crisp crust and bloody center.
I did wings on the Pit Barrel Monday(at the wife's request), but sadly, the evidence was gone before pics could be taken...[Dinner]
Great-Kazoo
09-05-2018, 17:33
It's got just a touch of smoke flavor as I use a pellet smoker and what is some people's complain about that style (not enough smoke) is actually one of the things I like about them. .
Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick ;) to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is [facepalm]
I have thought long and hard about a dedicated pizza oven. Problem is the cost and space on the patio. The gmg one has worked flawlessly. If you get one, let me know and I will give you some tips and tricks as far as temperatures. Also dough recipies if you make your own. The secret is the correct flour. Caputo 00 pizza flour is my choice. Hard to find locally if not impossible so I get it off Amazon. Other 00 bread flours are locally available but I have not tested them yet to recommend them.
i also use my pizza oven attachment to get a cast iron pan super hot for searing steaks. Totally worth it just for that. Hot as hell for the dark, crisp crust and bloody center.
I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$
We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .
Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick ;) to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is [facepalm]
I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$
We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .
When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.
I did wings on the Pit Barrel Monday(at the wife's request), but sadly, the evidence was gone before pics could be taken...[Dinner]
Pit barrel cooker makes some awesome wings for sure
When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.
I've had gluten free, and it's usually not very good...so I guess the gluten is the good part. I'll take the extra gluten.
Great-Kazoo
10-12-2018, 19:28
5lb brisket today. Last week a 5lb corned beef, followed by a whole chicken.
Great-Kazoo
10-12-2018, 23:21
We'll be right over. ;-)
Wait a week, it's only been in the 70's during the day, low 50's at night. I suggest waiting till it's real cold in CO. This way you will appreciate the 60 deg days even more.
Yesterday was salmon. Today is Canadian bacon.
DenverGP
10-15-2018, 13:31
Costco Prime packer brisket. Started at about 12lbs, probably closer to 10lb after trimming.
https://i.imgur.com/PX62o2y.jpg
Some slices: from the point on top, from the flat on bottom.
https://i.imgur.com/vDjnKc2.jpg
ChickNorris
10-15-2018, 13:38
YUM. lovely.
saltydecimator
10-16-2018, 00:37
how much per lb at costco??
DenverGP
10-16-2018, 00:48
Not sure the current pricing, this one had been in the freezer for about 8 months. It was marked $2.95/lb.
jreifsch80
10-16-2018, 00:58
One of these days I’m going to make my own smoked bacon from a Costco pork belly, anyone have experience with that?
DenverGP
10-16-2018, 01:04
One of these days I’m going to make my own smoked bacon from a Costco pork belly, anyone have experience with that?
Yup, did several slabs a few months ago... I'll have to dig for recipes. Usually about 7-10 days curing in the fridge, then 4-5 hours slow smoking to about 160F.
There may even be a thread dedicated to DIY bacon.
mmmmm.....bacon.
I've done bacon on the Pit Barrel, using the amazingribs.com recipe. Doesn't cook up as crisp as the store bought stuff, but has a helluva lot more flavor, and is allegedly safer than cold-smoked.
jreifsch80
10-16-2018, 15:37
I've done bacon on the Pit Barrel, using the amazingribs.com recipe. Doesn't cook up as crisp as the store bought stuff, but has a helluva lot more flavor, and is allegedly safer than cold-smoked.
That’s cool I’ll check it out, what’s unsafe about cold smoked?
That’s cool I’ll check it out, what’s unsafe about cold smoked?
Apparent risk of botulism, although the nitrites in the cure reduce that risk substantially. Apparently, the botulinum bacteria dies off at around 140 degrees, but the toxin persists up to about 160.
Porkbutt in the Pit Barrel Cooker right now... pulled pork later tonight
ChickNorris
10-21-2018, 14:00
Yum.
Great-Kazoo
10-21-2018, 14:15
started a 5 lb pork shoulder around 8 this morning.
ChickNorris
10-21-2018, 14:23
Yep, now I'm hungry.
Prime rib is under smoke as we speak.
ChickNorris
10-21-2018, 14:33
Enough already. lol
I'm about to grill a sausage.
/thread
Great Kazoo and other Camp Chef owners, does your lid drip black nastiness off the front of the grill, corner nearest the chimney? I try to clean my grill a couple times a year, including scraping the inside of the lid down. But still get drips onto the deck that, shall we say, do not amuse the wife.
Could you tack some sort of drip edge, even a bead would work, higher up the inside so it drops inside the grill?
ChickNorris
10-21-2018, 16:23
Who's got picts of tonight's meal? No photo, didn't happen.
Pork butt just came off the pbc... gotta rest for a bit
https://lh3.googleusercontent.com/tgYVcescz6YFeeWAutxJLyx-1CpKI0kh4EFy6v76c5jkqEXPUjgTqrHXYQ2OSRZL5-WRB0VY5fcZrW1_IG6AOjYt1SRMbrTqSHCbm8jxZScxgCDTuxRX EgsypCchrokEkbrKxSWDlsldEaiewcu6qS-WQHXWTqSiQ0gZ7fJ0MqondshgxQA6G020VwUPBoHeGBYOaHzNQ BBJRt-g-UcgUoHvQ5Exxremd4uzgwVAM78GhpIodwp1FWZ5yTF-nJsRs_wL1-gPXKRpS6X4eY9uVgerket9XEz6Or96cEJwPxkZh_TaTFX6hThX rbC-WZWYG4dz-DiDJND_QXuTi-FyHI6Nswwl6y8k7N7hXoosHA-1hnAPcYKYAl47tw0E3LOrpY6C10bm8caK4Se3n7DqlI_TFvYms 4BH38GXFmpq1_PJXIYYkj4LOhAi0Pm3SNK7VB7rJHGO9i9j8Su ftFbamd_ZMfvsH4noWeGe8y-oGL2JGlVL3OroT7Jv3RID6nekbvgGT6OHojFiwYaa35cs_487D kn0JlLk_IvJKp3pONuZUPaluv3kIRowqkJ_HY1hvI9_7s7uH4s wlMcHFSrD4x7lnb6HmDWnOKYjfBNsUhojrWlV98DeSq28LjFAX FPVK5at78g0-X7OiQtFJZ92rWKqaWG3TzLw6HIVe_ptaaOSumA1lsO8bH6oBg= w1113-h626-no
ChickNorris
10-21-2018, 18:25
Yay RAMSAY!
Great-Kazoo
10-21-2018, 20:19
Who's got picts of tonight's meal? No photo, didn't happen.
http://i66.tinypic.com/2e3aepz.jpg
http://i65.tinypic.com/2nuon09.jpg
http://i63.tinypic.com/34qr688.jpg
Great-Kazoo
10-21-2018, 20:24
This is last weeks brisket. Keep in mind there are the true believers who say you can only get a smoke ring and bark by using wood. Pellet smokers will not do that, they say. Ok what ever.
http://i63.tinypic.com/1424dmu.jpg
Followed by pork chops smothered in apples and brown sugar. With a cider vinegar, sage & chicken broth sauce
http://i63.tinypic.com/103x0ci.jpg
http://i67.tinypic.com/2iik28o.jpg
SideShow Bob
10-21-2018, 20:33
In case anyone is interested, Sam’s has whole briskets (huge 10 - 20 lbs) for $2.49 a lb.
Sooooo tender pork... thank you pit barrel Cooker
76426
Kazoo, those photos look like your old house. Did you just trick everyone into thinking you moved so people would stop dropping by unannounced?
No smoke ring with pellets. That's hilarious.
Thanks for the heads-up on Sam's brisket.
FWIW the only smoke technique I've consistently read won't give you the smoke ring is electric smokers which happen to use wood chips or pellets. Whoever is saying that it's pellets specifically is wrong & is misconstruing what people are talking about as it's more the method than the materials.
I used electric smokers for years with consistent success as far as delicious food always in the absence of a smoke ring though. Nobody who ate my meat (uh huh huh /Butthead) waxed negatively about the lack of a smoke ring. It was always praise on how delicious the pulled pork or brisket was. I used a combination of chips in the tray and pellets in a tube. Great taste, no smoke ring.
Once I started using a pellet smoker I immediately noticed the smoke ring. Flavor isn't incredibly different between the two methods but the smoke ring is present with the pellet pooper. Everything I've read in addition to my personal experience says that the presence or lack thereof of a smoke ring has zero outcome on flavor so IMO it's a non-issue anyway.
tl;dr Choose the method that works best for your budget and application and perfect your technique and ignore the internet haters. Eat what you like.
I had a terrible electric smoker that someone gave to me, and I was able to get a decent smoke ring on the one good piece of meat that we smoked.
Great-Kazoo
10-22-2018, 08:37
FWIW the only smoke technique I've consistently read won't give you the smoke ring is electric smokers which happen to use wood chips or pellets. Whoever is saying that it's pellets specifically is wrong & is misconstruing what people are talking about as it's more the method than the materials.
I used electric smokers for years with consistent success as far as delicious food always in the absence of a smoke ring though. Nobody who ate my meat (uh huh huh /Butthead) waxed negatively about the lack of a smoke ring. It was always praise on how delicious the pulled pork or brisket was. I used a combination of chips in the tray and pellets in a tube. Great taste, no smoke ring.
Once I started using a pellet smoker I immediately noticed the smoke ring. Flavor isn't incredibly different between the two methods but the smoke ring is present with the pellet pooper. Everything I've read in addition to my personal experience says that the presence or lack thereof of a smoke ring has zero outcome on flavor so IMO it's a non-issue anyway.
tl;dr Choose the method that works best for your budget and application and perfect your technique and ignore the internet haters. Eat what you like.
Sous Vid is over there >>>>>>>.
;)
Nothing in the smoker this week... next week I'll have a brand new Blaz'n Grills pellet smoker to play with tho.. yay me
I'm throwing a Boston butt on my Green Mountain Grills Daniel Boone Wi-Fi before I go to bed. Can't wait for all-you-can-eat pulled pork tomorrow for football.
Great-Kazoo
10-27-2018, 23:36
I'm throwing a Boston butt on my Green Mountain Grills Daniel Boone Wi-Fi before I go to bed. Can't wait for all-you-can-eat pulled pork tomorrow for football.
How much that weigh you need to smoke all night? Around here we can't do overnight due to the skunks, raccoons , bobcats who wander the area.
They don't mind the heat of the grill? They don't sell caribiners down there? What's your address, l'll send you 37.
Great-Kazoo
10-28-2018, 00:21
They don't mind the heat of the grill? They don't sell caribiners down there? What's your address, l'll send you 37.
Wildlife don't care about heat, when it comes to food. Those low to the ground critters can knock a grill or smoker over like a trash can.
You need an electric fence. They make a light weight packable one for hunters/bears/hunters/slashes.
How much that weigh you need to smoke all night? Around here we can't do overnight due to the skunks, raccoons , bobcats who wander the area.
I think it's about a 10 pounder or so, give or take. I go low and slow (215-225deg max) versus hot and fast so for my I find that getting it on the night before alleviates people standing around with empty plates and growling stomachs for an hour or more while I try to rush it at the end. I also like it to be done before lunch time (not dinner in the evening) so that way we can pick on it throughout the day. If it's early I can simply drop the oven or smoker (depending on where I'm finishing it) to a warm temperature or wrap it in a bath tower and throw it in a large cooler for a few hours. Either way, having it done early always beats being late and what I've found about 'que, especially when you go low and slow, it's done when it's done. No good way to time or rush it w/o sacrificing some quality in the end.
As for the critters.. I feel for you there. That would certainly add a new caveat to the smoking game. I even spilled my render bucket onto the patio the last time I smoked. You can't ever clean that crap up fully since it seeps into pores of the concrete. When we had the dogs they'd sit and lick the patio forever even if I cleaned that spot up like crazy. Now, since we don't have dogs, I don't even really clean it as much as let the rain take care of it over the years. If we had a coyote or other wildlife problem that would be a bit more of a troubling mistake.
chuckchili
10-28-2018, 13:10
I did some wild game a couple days ago that turned out really good. Antelope roasts and ribeyes and an elk heart. Tried a combo of hickory wood pieces and pellets together which seemed to work well. Covered everything with bacon to keep it nice and juicy.
Great-Kazoo
10-28-2018, 13:58
I think it's about a 10 pounder or so, give or take. I go low and slow (215-225deg max) versus hot and fast so for my I find that getting it on the night before alleviates people standing around with empty plates and growling stomachs for an hour or more while I try to rush it at the end. I also like it to be done before lunch time (not dinner in the evening) so that way we can pick on it throughout the day. If it's early I can simply drop the oven or smoker (depending on where I'm finishing it) to a warm temperature or wrap it in a bath tower and throw it in a large cooler for a few hours. Either way, having it done early always beats being late and what I've found about 'que, especially when you go low and slow, it's done when it's done. No good way to time or rush it w/o sacrificing some quality in the end.
As for the critters.. I feel for you there. That would certainly add a new caveat to the smoking game. I even spilled my render bucket onto the patio the last time I smoked. You can't ever clean that crap up fully since it seeps into pores of the concrete. When we had the dogs they'd sit and lick the patio forever even if I cleaned that spot up like crazy. Now, since we don't have dogs, I don't even really clean it as much as let the rain take care of it over the years. If we had a coyote or other wildlife problem that would be a bit more of a troubling mistake.
Ok i understand the early start for a mid afternoon serve time. "Thought" it was for dinner.
Ok i understand the early start for a mid afternoon serve time. "Thought" it was for dinner.
Even if it is for a dinner time meal the common estimate is 1 to 1 and 1/2 hours per pound. For 10 lb Boston butt that would equate to about 15 hours by my math. It's been my experience that for whatever reason every cut of meat I ever smoked ends up taking until the upper end of that window or longer.
Like I said it's a lot easier to have it end up done hours early and let it rest than it is to have it end up late and have everybody hungry and upset. all it takes is a couple situations where your smoke runs long and everybody has to wait an hour or two extra to eat and you start adjusting what time you start them. Since I wake up pretty early anyway I previously assumed it would be easier to just put it on first thing in the morning but what I quickly discovered was it's even easier to put it on before you go to bed the night before.
I didn't monitor anything throughout the night and when I rolled out of bed this morning it was exactly 165 degrees... Time to foil anyway. I preheated the oven to 225 foiled that bad boy up and brought it in for the rest of the cook which just finished an hour or so ago. Had I started it this morning I would have been well behind the eight-ball already.
I don't know who these superhumans are that are able to smoke a Boston butt in six or seven hours but that's never been my personal experience.
I can cook a pork butt in 6hrs or so, but i'm using a Pit Barrel Cooker which cooks a lil hotter than an offset smoker or what most ppl run their pellet smokers at
It's been my experience that for whatever reason every cut of meat I ever smoked ends up taking until the upper end of that window or longer.
It's been my experience as well and I think this is due to our elevation.
It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.
It's been my experience as well and I think this is due to our elevation.
It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.
I think that plays a large role in it as well.
For what it's worth the pulled pork turned out great and the added cook time came through in terms of tenderness and juiciness. The flavor was very good and I prefer when I have enough time to do it this way verses when I don't budget enough time and find myself increasing the temperature down the run to try to get it to a desired internal temperature quicker. It usually turns out a little bit drier and tougher in that case with less of the fat rendered. Ultimately it took this thing probably 16 hours or so to cook completely not counting the couple of hours I rested it.
Great-Kazoo
10-28-2018, 20:46
It's been my experience as well and I think this is due to our elevation.
It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.
Not really, it's due to size / weight of meat being smoked. I don't usually go over a 5 - 7 lb brisket of pork shoulder for the two of us. Probably because i take 5 lb off a brisket to brine a weekish for corned beef or pastrami. 1/2 a whole(12+ lbs) pork shoulder is cut for green chili or sausage.
electronman1729
11-04-2018, 09:32
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BladesNBarrels
11-04-2018, 10:04
Be sure and post after results!
https://i.imgur.com/XqX7DtP.jpg
https://i.imgur.com/8gEbNC7.jpg
Chicken thighs on the pit barrel Cooker last night...
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ChickNorris
11-04-2018, 11:25
O M Leprechaun
YAY!
Yesterday we used two pork shoulders and equal parts of elk and moose to make 34 lbs. of elk knapwurst, elk jalapeno summer sausage and moose beer salami. The stuffed rolls are in mahogany casings, and the beer salami uses Lefthand Nitro milk stout for flavor. Today I'm smoking the summer sausage and salami.
All in preparation for a Moose Fest Party next summer!
https://www.ar-15.co/attachment.php?attachmentid=76522&d=1541356978
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https://www.ar-15.co/attachment.php?attachmentid=76523&d=1541356997
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Great-Kazoo
11-04-2018, 13:36
Yesterday we used two pork shoulders and equal parts of elk and moose to make 34 lbs. of elk knapwurst, elk jalapeno summer sausage and moose beer salami. The stuffed rolls are in mahogany casings, and the beer salami uses Lefthand Nitro milk stout for flavor. Today I'm smoking the summer sausage and salami.
All in preparation for a Moose Fest Party next summer!
https://www.ar-15.co/attachment.php?attachmentid=76522&d=1541356978
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https://www.ar-15.co/attachment.php?attachmentid=76523&d=1541356997
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very nice. You build or buy that smoker?
No, it's just a basic electric food smoker, one we've used ~30 years. I replaced the heating element a few years ago. It's more work than the fancy new ones with temp, humidity, Bluetooth, timing and smoke controls. But it does the job of smoking meats and fish.
It's windy and snowing here so I surrounded the smoker with some composter bin panels to reduce the effect of wind on the cabinet. (Sorry to disappoint, it's no Mad Max smoker special).
https://www.ar-15.co/attachment.php?attachmentid=76524&d=1541369351
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That's some good looking moose!
Since getting back from the elk hunt we've been busy catching up, making "value added" products, as it's termed in ag marketing. There's some some moose beer salami and jalapeno elk summer sausage for you. We also made some Hot Elk Italian Sausage. It's not easy controlling a hot Italian elk. It may be too hot for you Irving.
I take it you got your moose? I must have missed the post.
Sounds like a challenge to me. I know I'm pasty with a high pitched voice and slight lisp, but I've yet to run into anything that's too hot for me. ;)
I take it you got your moose? I must have missed the at least 20 posts.
FIFY
FIFY
No doubt. I was probably HUNTING at the time.
We must have missed your update posts about how your season went. There's still time.
ETA: I plan on hunting Nov 14-18 when I get back. I can't scout from Florida so my expectations are about as low as possible, but I'm going anyway.
We must have missed your update posts about how your season went. There's still time.
ETA: I plan on hunting Nov 14-18 when I get back. I can't scout from Florida so my expectations are about as low as possible, but I'm going anyway.
LOL, No posts that I recall.
We did take two cows, but I got skunked again. I helped process one and packed half of it out.
babarsac
11-04-2018, 20:46
Not exactly a smoker...but I did put to racks of ribs in the oil-less fryer this afternoon.
Fifty minutes later we were able to sit down with some ribs and beer and enjoy watching the Broncos choke [Shake]
Not exactly a smoker...but I did put to racks of ribs in the oil-less fryer this afternoon.
I'm a little shocked that you would admit to disrespecting ribs in such a manner in public.[Coffee]
babarsac
11-04-2018, 21:13
I'm a little shocked that you would admit to disrespecting ribs in such a manner in public.[Coffee]
Eh we're trying, but we're limited in space in an apartment.
Great-Kazoo
11-05-2018, 09:09
I'm a little shocked that you would admit to disrespecting ribs in such a manner in public.[Coffee]
At least they're cooking and not doing order in. Curious how that oil less fryer worked?
ChickNorris
11-05-2018, 09:15
Um, oil less fryer?
Um, oil less fryer?Convection cooking.
We have a convection oven and Convection Roast is our favorite setting.
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Um, oil less fryer?
It?s an infrared cooker. They work great for Turkeys. I?m going on my third year doing a Thanksgiving Turkey in one and they always turn out great.
The one I use is called the big easy by Char Broil.
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I am going to attempt at Smoking a turkey this year. Probably around 12lbs.
do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?
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