Did a couple Cornish hens over the weekend.
Korean BBQ marinade, very lite smoke, approx 2 hrs 250-265?.
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Did a couple Cornish hens over the weekend.
Korean BBQ marinade, very lite smoke, approx 2 hrs 250-265?.
https://uploads.tapatalk-cdn.com/202...8cce0dc74f.jpghttps://uploads.tapatalk-cdn.com/202...490f567737.jpg
I swear I?m going to get a smoker some day.
I have a lead on some really good deals on some of the green mountain products but haven?t looked into it yet.
Get one. You won?t regret itQuote:
Originally Posted by ray1970
There are a lot of options these days. Getting into one doesn't have to real expensive.
Got Mrs bo's bacon glazed meatloaf just come out of smoker.
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I've got a Masterbuilt Electric Smoker (MES30) on Craigslist that would make the perfect starter smoker.
Wow. That looks great.Quote:
Originally Posted by buffalobo
Do you think Mrs. Bo might share the recipe?
I will ask, only "secret" part I think is glaze but don't know.
https://photos.smugmug.com/Other/Q/i...IMG_0133-L.jpg
Apocalypse Tri-Tip.
Dry brined, smoked until 105 degrees internal. Rest then crisp it up under the broiler.
Corned beef brisket in the smoker. Lite smoke for 60-90 mins then into da pot with veggies to finish for coupe hours.
The minions killed it. Ate it all. Barely any veggies left and they were asking when I was going to smoke pork roast again.
Sure glad I don't have kids to feed at home anymore.
No wonder grocery stores can't restock.
They need to send food at schools that is not being consumed by kids to grocery stores to distribute.
5 lb pork shoulder, i did yesterday.
Left overs have been turned in to chow mien and some chili verde.
https://i.imgur.com/Cg8uSb6l.jpg
Chow Mein? Interesting.
Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.
I like 201 degreesQuote:
Originally Posted by Rooskibar03
Brown sugar, maple syrup, or honey is mandatory on the rub
My favorite pork butt rub:Quote:
Originally Posted by Rooskibar03
Amazing Ribs Memphis Dust.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
I apply salt the night before, then in the morning while smoker is getting hot, I apply a light coat of mustard as a "glue" to hold the rub, and apply memphis dust pretty generously.
My usual internal finish temp target is anywhere around 200F-203F... I shoot for around 250F-275F for the smoker.
Once it hits finish temp, I'll wrap it in foil and hold it off the heat for about an hour before pulling.
Anyone have a good recipe for smoked Buffalo wings? Nothing fancy like blueberry Chipotle or anything, just standard hot wings, but smoked. I'm sure it's basic, but I've not done it before. Want to make a nice little send off for my neighbor.
This looks good, going to try it.
https://www.vindulge.com/smoked-chicken-wings/
smoke them after rubbing with some baking soda, let wings sit uncovered in fridge for 3-4 hrs. Throw on smoker @ 350 till done. Then crisp up the skin on grill. Franks red hot sauce and melted butter is the standard / basic sauce.Quote:
Originally Posted by Irving
Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?
https://lh3.googleusercontent.com/Wm...=w1112-h625-no
why not? that's what i as i'm sure others like about using the smoker, grill or (hem, hem) sous bidet. You don't know how it turns out till you try it. Except for those chicken pieces hanging over the side, ........................Quote:
Originally Posted by Irving
IMO Poultry needs high heat. I have always been leery of doing poultry at less that 350. That smoke @ 225 for 3 hrs for a bird, not my thing. Plus that's where you run in to a lot of the i did a chicken on the smoker and the skin's rubbery.
The sear should help with the rubbery part.
Besides, it's Colorado, things dry out a bit quicker with this dry air. [Coffee]
The 30+ additional minutes at 350 is for the crispy skin. As Gman pointed out. Going to do that part in my oven I think. Last time I tried to finish something on the grill, I set a $70 brisket on fire three times in a row.
Just hit soopers. Got a whole chicken, want to spatchcock it. Never attempted to do so.
Also grabbed a pork shoulder. With working at home, I can babysit it. Got it here and realized I had another one in the freezer.
I'm dragging a pork shoulder out of the freezer right now.
I often just throw them on at 350 for about an hour or so. Skin gets crispy enough if you don?t want to wait for them to get dry in the refrigeratorQuote:
Originally Posted by Great-Kazoo
I think those fans really sped things up! I'll report to see how they come out. Costco let me buy two packs of those party wings, so I can try again in a week or two and make sure I have the time.
Decent kitchen/cooking shear makes quick work of it. We pretty much spatchcock all birds bigger than Cornish Hens.Quote:
Originally Posted by 00tec
I can never do Cornish Hens. There's just not enough there for me to go through the hassle.
Pat em down and give them an hour in refer and put em on.Quote:
Originally Posted by Irving
I do em start to finish in the smoker. 1 1/2 - 2 hrs @ 275. Golden brown and tasty.Quote:
Originally Posted by Gman
Great for family dinners, can easily do 6 at a time. The minions love it when they get there own "little chicken".
Well, I forgot that when shopping, and my other shears broke a while back, so I'll have to just wack it with the knife that Izzy got me a while back.Quote:
Originally Posted by buffalobo
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I'm having a real difficult time keeping my propane smoker over 200 degrees. I had this issue a few months back when it was 30 degrees outside, so I covered it with scrap plywood to keep the wind off and it worked fine for the temp I needed. Tonight with 55 degrees and no wind, still had to board up to get it over 200. I practically closed all my vents.
Seems like in the sun I can get well over 350, but lately it's been a real struggle.
Wings were a hit by the way.
spend a few and buy this x2Quote:
Originally Posted by Irving
https://www.weldersupply.com/P/1336/...iumDutyWelding
Or a decent size piece of canvas.
That's a good idea. I should build a sheet metal brake out of a 48" piece of angle, a couple of bolts, nuts, round stock, and a 2"x4"; then buy some more sheet steel and tack together two nesting hard side covers and fill the void with spray foam. That's a good idea.
spray foam gives off bad fumes, unless you're making a wind shelter for it. Go with 3/8" sheetrock, if anything.Quote:
Originally Posted by Irving
For anyone interested, the Masterbuilt pellet grill from Sam's is still $200. Doesnt look like they are in stores, but have free shipping.
I run a masterbuilt electric smoker it keeos temp even when I use it in sub-freezing temps also keeos from getting too hot when the sun comes up. It does take a little while to settle in sometimes with temp swings but it works well overall.
That was my knock against the propane smoker, not enough wind mitigation for burner. I used welding blanket(probably same as GK linked) during cold just fine but any wind made hitting temp tough. If it has been a while since you used smoker might be good idea to replace reg and tear apart burner. A good spider web in the tube will block gas completely and only a few strands will affect output.Quote:
Originally Posted by Irving