What did you use on the ribs? I kinda like the pbc all purpose rub, and then finish off with some boss hawg bbq sauce....Quote:
Originally Posted by TFOGGER
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What did you use on the ribs? I kinda like the pbc all purpose rub, and then finish off with some boss hawg bbq sauce....Quote:
Originally Posted by TFOGGER
We've made a beer brined turkey like this for Thanksgiving twice; http://www.traegergrills.com/recipes...2#.VaH7HZNViko
Cooking time was the same as in the oven at 350.
I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.Quote:
Originally Posted by Jer
If you prefer a dryer bark then not wrapping is the way to go for sure. I'm weird & happen to prefer more of a caramelized bark though as does my wife so thats why I wrap. The time I wrap it is also a good time to bring it in to the oven if it's night, cold, rainy, windy or any combination. Much easier to limit the # of times you go outside when it's particularly shitty out. Another bonus to foiling is if you smoke larger hunks of meat it cam help to power through stalls & not sit at them quite as long.Quote:
Originally Posted by MarkCO
I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.
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Not this time of year. I'd call KS, or even wallyworld. If WW doesn't have one fairly slim anyone would. OR give a call to some of the meat processing places. Hudson Locker might have one. PM meatman, he seems to be dialed in ;)Quote:
Originally Posted by yz9890
My new electric smoker that's supposedly designed to heat to 240deg all the time (no thermostat or damper), heated to 400deg when I cured it this afternoon. No water pan and of course no meat in it. OAT 85deg. Is this normal? Will it be cooler with water pan and meat in it?
I've already got a BBQ.
http://images.tapatalk-cdn.com/15/07...b26a4f92d1.jpg
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That's the temp at the top, not burner area. Check the temp sensor, to see if it's touching the sides, OR wires loose. What ever brand you have, do a search for tech tips. Like the brinkman, there's probably a few "upgrades" one can do. They may also address the heat differences between top & bottom of smoker.
my electric (no temp controller/electronics, just a constant on heating element) holds about 220 or so WITH the water bowl in and filled... without the bowl, definitely much hotter around 350-400.
Thanks. I'm going to burn a chicken tomorrow to test it out.
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Rib sale at King Soopers-Spareribs,St. Louis style,baby backs-$2.99 a lb.
Sits at just less than 240deg with a whole chicken and the water bowl. Thanks for the heads up.
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Which is it, Spareribs or babybacks? Both?Quote:
Originally Posted by StagLefty
1/2 dozen chicken thighs. Dusted. Two hours @ 300. Done perfectly and the best crispy skin so far.
Rack of pork ribs. Coated in mustard and dusted. Two hours @ 300 and one hour @ 200. Wrapped in foil and will go to the oven to finish on Sunday.
GMG Fruit Wood pellets. Liking them so far.
Willingham's Original rub, 1 1/2 hours in the smoke, glazed with good ol' KC Masterpiece, another hour in the smoke,then into a foil covered pan in the oven at 185 until dinner time. Kingsford charcoal with peach chips for flavor.Quote:
Originally Posted by wyome
All of them on sale for $2.99 a lb.Quote:
Originally Posted by Gman
Coming soon to the white trash household...
http://i1036.photobucket.com/albums/...psfa40qxun.png
Got the brand new barrels and the kits. Just need the can do attitude and a little free time.
For your viewing pleasure :
Attachment 59637
Split rack-kosher salt,coarse black pepper,and garlic rub
Full rack-spicy mustard,Famous Dave's rub
3rd smoke since Father's Day and each one gets better mmmmm !
Pretty cool. Got links to the parts kit?Quote:
Originally Posted by hghclsswhitetrsh
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Wife picked some up earlier in the week. Was going to put them on earlier this evening but the rain postponed it til tomorrow.Quote:
Originally Posted by StagLefty
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No bad, next time try not burning them ;)Quote:
Originally Posted by StagLefty
It's called "bark" [ROFL2]Quote:
Originally Posted by Great-Kazoo
http://images.media-allrecipes.com/u...250/923668.jpg
Mrs bo found this pic a little while ago. It was put right to the top of the list of recipes to try.
[QUmOTE=buffalobo;1894774]http://images.media-allrecipes.com/u...250/923668.jpg
Mrs bo found this pic a little while ago. It was put right to the top of the list of recipes to try.[/QUOTE]
mmmm bacon makes everything better!
The bacon will keep the chicken moist, but I don't have a problem with chicken drying out in the pellet grill. The bacon will also make it more difficult for the smoke flavor to get into the chicken.
I'll take my bacon on the side. [Coffee]
Quote:
Originally Posted by Gman
We do a bacon wrapped meatloaf.
Attachment 59659
The family function was cancelled so I finished the ribs all the way in smoker and we had them for lunch.
We like the smoker more each time we use it.
Have a whole chicken in brine, if weather holds it will smoked this evening.
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Looks good, bo.Quote:
Originally Posted by buffalobo
Did a 14lbs turkey on the electric smoker today. Family loved it.
http://images.tapatalk-cdn.com/15/07...d7c096312a.jpg
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Looks TASTY and cooked just right! Do you also have them ready for me to pick up after work like King Soopers? I wish.Quote:
Originally Posted by yz9890
My son, daughter, SIL & 2 month old grandson are coming over for dinner tonight. I'm smoking 2 slabs of ribs and a Boston Butt (pulled pork) for the occasion, but since my daughter claims to not like pork I'll be grilling some steak kabobs as well. Per my daughters request, I'll also be grilling some fresh pineapple rings (I'm going to do some plain & some rubbed in brown sugar first).
Attached are images of the raw pork butt and then both the butt & ribs all rubbed up ready for the smoker (earlier): (major issues trying to upload/attach the images.)
Attachment 59826
These are the rubs I used.
I've never tried rubbing meat with yellow mustard before adding the rub but decided to try it on the Boston Butt this time since many of you swear by it.
Also, since I didn't have any apple juice to put in theater bin in the smoker, I thought I'd give it a shot using an Angry Orchard Crisp Apple Hard Cider. Using a 50/50 mix of Apple & hickory pellets in the Masterbuilt for these.
I'll post more pics when I pull the meat off of the smoker.
next time try using a small helping of mesquite blended in with the Hickory & Apple. Did you do the rub yesterday, wrap in plastic wrap (or bag) and sit over night??Quote:
Originally Posted by theGinsue
There's 2 trains of thought when it comes to dry rubs, Overnight / 24 hrs or as the smoker or grill is getting to temp dry rub it. We've done both depending on cut of meat with good results on both.
What brand sneakers you wearing?
Ordinarily I rub and let sit in the fridge overnight (wrapped in plastic; of course). Too lazy last night so only got the rub on about an hour before they went in the smoker.
No sneakers. Wearing what my wife calls my Jesus sandals.
Woke up this morning with a tender back (lower; sciatica). Now I'm in a lot of pain. Getting things ready for this meal is outright torture. Gonna have to go to the doctor this time as it was only 6 weeks since the last flare up and been dealing with it through motrin (Vitamin M) since then. I need to get a good TENS unit for these times as thats what the Physical Therapy people always use when I get send to them.
Any of you folks get a whole packer brisket, separate the point and flat and smoke them at the same time? The flat on mine comes out very dry but the point is perfect, I an thinking doing the separately may be the ticket.
I do the brisket whole, but the next time I do one, I'm going to cook them together, then separate them when the flat is ready and put the point back on again. Might even try making some 'burnt ends'.
Thomas, I think your leg modeling days are behind you. [Coffee]
I sure understand about the back problems. Working at counter height kills me. I have to take breaks due to muscle spasms in my lower back. Feel better dude!
Angry Orchard an pork butt are great together. I've been injecting a mix of AO, worcestershire and rub about an hour before putting one in the smoker. Always gets good reviews, even from my in laws when they come in from KC.
Because my back was (is) hurting so bad, I chose to go a different route with the butt. Instead of the low & slow to make pulled pork,
I smoked it a bit faster at a higher temp and made basically a pork brisket. It sliced up wonderfully and was very juicy, but wasn't shred-able (as I expected with the higher temp/faster cooking). Everyone seemed to enjoy it still. My daughter even had a small sparerib. between my back & dealing with the food all day I didn't have an appetite so I'll have to sample it later (if my wife doesn't end up sending it all home with the kids).
As promised (I didn't take a pic of the grilled pineapple or steak kabobs though):
Attachment 59832
Outside of getting a liquid deeper in to the meat. Whats another benefit vs marinating?Quote:
Originally Posted by Dave
I find it easier to handle, as well as getting salt, liquid and flavor deeper. I usually rub the night before and wrap in plastic, then inject first thing in the morning. This way I don't have to clean and sanitize a cooler in the early morning.Quote:
Originally Posted by Great-Kazoo
I think your back hurts due to reaching up to the ceiling all the time !! [Sarcasm2]Quote:
Originally Posted by theGinsue