Quote:
Originally Posted by jerrymrc
Is it a standard smoker or EU emissions compliant one?
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Quote:
Originally Posted by jerrymrc
Is it a standard smoker or EU emissions compliant one?
Europe...maybe a diesel.
Runs on merkels
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!Quote:
Originally Posted by drew890
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/Nz...=w1628-h917-no
https://lh3.googleusercontent.com/zu...=w1628-h917-no
That's the after picture. Here is the before picture.
https://lh3.googleusercontent.com/fh...=w1519-h854-no
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.
Famous Last Words
Attachment 75241
Attachment 75243
Ha! Well done.
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?
Maybe, once it's seasoned. Your smoker use wood chips, or pellets?Quote:
Originally Posted by Irving
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/zY...=w1619-h910-no
Smoke 'em if you got 'em. [Coffee]Quote:
Originally Posted by Irving
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?
What are the cook times for that?
For me beef ribs are pulled @ 140 tops. They're ribs not a brisket.Quote:
Originally Posted by ChickNorris
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?Quote:
Originally Posted by ChickNorris
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...)
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.
That's a little trick we call "math".Quote:
Originally Posted by Irving
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.Quote:
Originally Posted by ChickNorris
[Shock]
All I thought about yesterday after I saw this. How were they?!Quote:
Originally Posted by Irving
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.
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.
Food poisoning once, will put that fear into your mind.Quote:
Originally Posted by Irving
When I had food poisoning before, it was from ribs.
Once bitten, twice shy.
Glad they came out well!
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.
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.
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.
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.Quote:
Originally Posted by DenverGP
The ceramic egg smokers work great for pizza, since they really hold in the heat well.Quote:
Originally Posted by Great-Kazoo
Do you try to reach a certain temp for pizza, or is it more time based?